00:00You also used to be in the food business. Tell us about the humble beginnings of an Abby Marquez.
00:07So my food business, the earliest one is, I really like to cook to let other people taste it.
00:15As in grade 5, grade 6.
00:18It's good to be a neighbor.
00:19Yeah! Or classmate. I'm happy bonding.
00:24As early as grade 5 or grade 6, I would bake cookies.
00:27That's hard too.
00:29I would give it to my classmates or teachers.
00:32But it became a business.
00:34One day, I got tired of it.
00:37So I sold brownies and cookies.
00:40In high school, I sold pasta.
00:43As in, I would wake up at 5am and cook pasta.
00:47When I went to school, I would bring pasta and people would eat it.
00:52I didn't do it out of necessity really.
00:54But it's just my way of, taste my cooking.
00:58But my most serious food business was when I was in 4th year college.
01:08It was a pandemic so it was an online class.
01:10What we were supposed to do was,
01:13In UP, we have a restaurant called Tea Room.
01:17And our role or responsibility or our project was to take over that restaurant as students.
01:26To take over that restaurant for a whole semester.
01:29But because it was an online class, we weren't able to do it.
01:32What my teacher told us to do was to start an individual food business.
01:37So my food business that I started, it was supposed to last for 2 weeks.
01:43It was lasagna, garlic parmesan, and pizza nuts.
01:47It was supposed to run only for 2 weeks.
01:51My goal revenue was only 5,000.
01:54But when I started it, the customers were coming back.
01:59It grew naturally through word of mouth.
02:02It received more success than I expected.
02:08It lasted for 6 months.
02:10So my lasagna business ran for 6 months.
02:14Even until now, people talk about it and they ask me,
02:16Do you still sell lasagna?
02:18Is parmesan and parmesan the same?
02:21It's the same.
02:22Farmer John's.
02:23Farmer John's.
02:25That's a true question.
02:29Because when I heard it, it sounded good.
02:32Farmer John's.
02:33I just want to ask, is it parmesan?
02:36Farmer John's.
02:37That's how the pronunciation is.
02:40I'm going to be a UP student.
02:43There's an open university.
02:46We have 44 free courses that are offered in open universities.
02:51It's possible.
02:52Why not?
02:53For the professors, this is Buboy Villar.
02:57He wants to finish in Pamantasan.
02:59Let's connect him to his studies.
03:01Yes, please.
03:02So he can sell lasagna.
03:04And so he knows what parmesan is.
03:07Farmer John's.
03:08It's crazy.
03:09Why do other countries' food sound so good?
03:12Parmesan.
03:13While we're eating dinengdeng.
03:16Wall to wall.
03:18In Bisaya, it's Utan Bisaya.
03:21It sounds good.
03:23But it's good.
03:24It's good.
03:25These are the weird ones.
03:27We're talking about the weirdness of Filipino food.
03:30You know, for those who are listening around the world,
03:33for our international friends,
03:35Filipino food is super duper amazing.
03:38You should try it.
03:39Alright?
03:40Please.
03:41For the love of God.
03:43Just kidding.
03:44I just want to earn money for my siblings who have restaurants all over the world.
03:48Of course.
03:49Support.
03:50There are a lot of weird things.
03:51That's why other people bring it up.
03:53For example, my cousin has a boyfriend from Australia.
03:58He was looking for something sweet.
04:00He saw someone putting ice cream in the freezer.
04:04So he did that.
04:06He was wondering what he was eating.
04:08We looked at him.
04:10Why is he eating that?
04:12He said,
04:15Marizel,
04:18how come your ice cream, I think it went bad.
04:21Because it's a bit sour.
04:22And it's black.
04:24I looked at him closely.
04:27Tom, he swallowed what he was eating.
04:29His mom hid it in an ice cream container.
04:33He ate it.
04:34He was traumatized.
04:35He was crying.
04:38He was crying.
04:39He thought it was a chocolate ice cream.
04:41Rocky Road?
04:42It's dinuguan with puto.
04:44That's what you ate.
04:45A lot of people are traumatized.
04:47These are the people who are traumatized.
04:49Tell me if you ate this.
04:50And what's your take on this?
04:51Alright.
04:52Sinigang or tinola with ketchup?
04:55Pass.
04:56Pass?
04:57When my friend was eating,
05:00I said,
05:01I'm so wild.
05:02Put some ketchup.
05:04Try it.
05:05When I tasted it,
05:06it's delicious.
05:07It's delicious because it's sour.
05:08The ketchup is sweet.
05:10It's true.
05:11Don't put banana ketchup.
05:12It doesn't go well.
05:13Should it be tomato ketchup?
05:14Should it be tomato ketchup?
05:16I don't know.
05:17I don't know what they put in there.
05:18Okay, avocado.
05:19They're talking about ketchup.
05:23I don't know if there's banana in there.
05:25Ketchup is a different kind.
05:27Pass.
05:28Game.
05:29Good.
05:30I think I'll pass.
05:32I'll pass as well.
05:36You're so fast.
05:37You're so fast.
05:38You're so fast.
05:39You're so fast.
05:40Sinigang's partner is always calamansi and chili.
05:44It's always like that.
05:45It's spicy.
05:46I'm like that too.
05:47But I don't know about my friend.
05:48But the ketchup is good.
05:49But it's good.
05:50Okay.
05:51I'm a Batangueño,
05:52so I'll say yes.
05:53You know it already.
05:54Rice and coffee.
05:55I haven't tried it yet.
05:56You?
05:58I tried it.
06:00I don't like it.
06:02It's like when you eat it.
06:03It's good.
06:04It's good.
06:06Wait.
06:07There are conditions.
06:08You didn't just get 3-in-1
06:10and pour it on steamed rice.
06:11And you also put black coffee?
06:13That's char.
06:14That's really char.
06:15Like that.
06:17But what I'm saying is
06:18red rice
06:19before it's cooked.
06:20It's hot.
06:21Sometimes there's a hole at the bottom
06:23so there's a bit of umami.
06:25There's really umami at the bottom.
06:27And the coffee is barako.
06:29So the burnt taste.
06:31You know that?
06:32That's what I'm looking for.
06:33Like a char flavor.
06:35Like a new rice
06:37that has a bit of a kick.
06:38It's like you're tasting it.
06:39Yes.
06:40It's similar to champorado.
06:42The taste.
06:43Yes.
06:44But there's a bit of a burnt,
06:45smoky flavor profile.
06:47And what about the rice?
06:48Did you absorb the coffee?
06:49Or is it like when you pour it?
06:51Yes.
06:52We eat it right away.
06:53We eat it right away.
06:54And you don't pour it all.
06:56Just a little
06:57so the rice gets wet.
06:59Wait.
07:00This coffee is mixed.
07:01I thought you're going to add the coffee powder.
07:03I'm not listening to you.
07:05That's why my brain is like
07:08huh?
07:09She's eating rice on a Tuesday
07:11and there's breaded coffee?
07:12No.
07:13It's already seasoned.
07:14It should be barako.
07:15Okay.
07:16Sorry.
07:17It's my fault.
07:18There's milk and sugar.
07:19No.
07:20It's just black.
07:21Sometimes we add a bit of sweetness.
07:22Just a little.
07:23Then you pour it on the hot red rice.
07:27We've tasted it.
07:28Yes, I've tasted it.
07:29It's really good.
07:30But there's a bit of sweetness.
07:32Some people add powdered milk to the rice.
07:35You can't do that.
07:36I've tasted it.
07:37It's okay.
07:38It's like...
07:39It's different.
07:40It's like it's not a cooked ginataan.
07:42There's also oil and soy sauce.
07:44Yes.
07:45It's also good.
07:46It's like adobo to me.
07:48Yes.
07:49I remember the times when we didn't have anything.
07:51Yes.
07:53It's like you're about to cry.
07:55I remember.
07:56Why are we talking about this?
07:57Best memories?
07:58Okay.
07:59I'll change it so you won't cry.
08:00Third.
08:01Spaghetti with rice.
08:03Or pancit canton with rice.
08:05If it's a birthday, it's already delicious.
08:08Because there's rice.
08:09Of course.
08:10It's already mixed.
08:11It's already mixed.
08:12It's all over the plate.
08:13Me too.
08:14I don't eat carbs on carbs.
08:16Me too.
08:17Because us, like it girls, we don't do that.
08:22This is me.
08:24I'm not Georgina Wilson.
08:26I knew it.
08:27I thought it was you.
08:28Yeah.
08:29They're my friends.
08:30Like Ann, Georgina, Solen.
08:31I knew it.
08:32They're my friends.
08:33We don't eat that.
08:34Oh my gosh.
08:35Yuck.
08:38What about you, Abby?
08:39Do you eat that?
08:40Spaghetti too.
08:41But I like it with sopas with rice.
08:44Pancit canton with rice.
08:46There.
08:47I won.
08:48Me too.
08:49Pancit canton with rice.
08:50Me too.
08:51And you put it in your mouth.
08:52Me too.
08:53Oh my God.
08:54And mansi.
08:55Oh.
08:56I lost again.
08:57Or the one with soup.
08:58Not pancit canton.
08:59Why are the eggs like that?
09:00There.
09:01Chicken noodle.
09:02Yes.
09:03Put rice in it.
09:04There.
09:05What about you?
09:06Oh my gosh.
09:07Where did you grow up, guys?
09:08Kidding.
09:09My grammar is really wrong.
09:10Where did you grow up?
09:11What do you mean grew up?
09:12It's wrong.
09:13It's okay.
09:14Pret.
09:15I think it's right for me.
09:17Okay.
09:18It's the last one.
09:19Really.
09:20Biscuit and bagoong.
09:21Yikes.
09:23At least we agreed on this.
09:25We agreed on this once in our lives.
09:27The viewers said,
09:28you're so mean to me.
09:30The writer said,
09:31you're my favorite.
09:35We're going to challenge you.
09:36Join us sometimes.
09:38What kind of bagoong first?
09:40The cooked one.
09:41Of course, the cooked one.
09:42The big one.
09:43The big one.
09:44The brown one.
09:45The long one.
09:47It's weird.
09:48Have you ever thought of this?
09:49I didn't dig this before.
09:51But I did when I grew up.
09:53Dry champorado.
09:54Yes.
09:55That's solid.
09:56I didn't like it before.
09:57But when I grew up,
09:58I was like,
09:59wow, this is good.
10:00That's solid.
10:01It's good.
10:02You're really eating it.
10:03You're even making champorado.
10:04Yes.
10:05The salty and sweet are competing.
10:09The dry one is even crispy.
10:11I even put vinegar in it.
10:13I don't put vinegar in champorado.
10:16You might think I'm weird.
10:17You're talking nonsense.
10:18I'm talking weird.
10:20I'm mixing the vinegar.
10:21No.
10:22You're dipping it.
10:24Like that.
10:25You're dipping it.
10:26It's a win.
10:27It's salty.
10:28Vinegar?
10:29Yes.
10:30Come on, let's eat.
10:33You put the dry one in the vinegar.
10:36Yes.
10:37Then?
10:38You eat it.
10:39Then you eat the champorado.
10:40Then you eat the champorado.
10:41Yes.
10:42It's good.
10:43That's weird.
10:44It's weird.
10:45You know, a lot of Filipinos are afraid of eating Filipino food.
10:47Actually, in our house in particular,
10:50we have a new housemate from Japan,
10:52Aunt Nene.
10:54She doesn't want to go back to the Philippines because of what happened.
10:57Why?
10:58After Christmas, she's the last one to eat
11:01because it's a long distance.
11:03She's talking to a friend in Japan.
11:06We're all done eating.
11:07She's eating.
11:08She's swallowing the vinegar.
11:09Why?
11:10Why is the vinegar so salty?
11:13Why is it like this?
11:14Nene, Grandma Edang already washed her hands.
11:18Oh, my God.
11:20Oh, my God.
11:23That's why we have to be careful.
11:24Because Filipinos do this too.
11:26Let's ask.
11:27Let's ask.
11:28After we eat, we also wash our hands there.
11:32Don't eat it.
11:34Yes, because it's a trend.
11:35For example, when you're eating at the table,
11:37you wash your hands first.
11:38Sometimes, you even throw it away.
11:40Oh, my God.
11:41She ate it.
11:42Oh, my God.
11:43This is what's funny.
11:44She ate it all.
11:46No, I'm just kidding.
11:47She didn't eat it all.
11:48Grandma is crazy.
11:49She didn't go home to the Philippines again.
11:50Oh, my God.
11:51Her face is like she just wants to go out.
11:54She's already full.
Comments