00:00What's up, food explorers? It's me, Gil, and it's me, Lexi, the beautiful Lexi.
00:06We're on the way to Alfonso, Tagaytay, and we have a bit of a conundrum.
00:14Wow, conundrum!
00:16Conundrum!
00:17Tinola Express or Bicol Express?
00:19So we decided to go with Tinola Express.
00:22We thought about a different dish that we can recommend by Chef JR to cook.
00:32Well, we're here at Tagaytay, in the market area.
00:37And we're going to get a manok so that we can eat Tinola Express with Chef JR.
00:44So we need papaya.
00:47And there's papaya!
00:50Sayote!
00:51Sayote!
00:52Sayote na lang po.
00:53Dalawa lang po.
00:54Okay, so di ba, papalutin na lang ako ng gayos.
00:56Check natin kung may chorizo na din.
00:58Chorizo for the...
01:07Hi, Chef!
01:08Hey, Chef!
01:09Yun!
01:10Ito na yung mga bisita ko.
01:11Nice!
01:12At ito na rin ang ingredients.
01:13Ingredients.
01:14Okay.
01:15Kay Gil to actually.
01:16Yeah.
01:17Nagbitbit kasi ito yung sa akin.
01:18Masyado mabigat daw.
01:19Masyado mabigat nga naman.
01:20Oo.
01:21Very good ka dyan.
01:22Very good.
01:23So meron tayo ditong...
01:24Tuwalya.
01:25Tuwalya.
01:26So kumakain kayo ng tuwalya?
01:27Yes.
01:28Of course, sa Kalyos.
01:29Very...
01:30Basta hindi yung gamit na pangligo ah.
01:32Oh!
01:33Corny.
01:34Noted ma'am.
01:35Noted.
01:36Hatsyetsyeng.
01:37Hatsyetsyeng.
01:38So request mo dito, Kalyos.
01:40Kalyos.
01:41Yes.
01:42So alam kong hindi halata, Chef.
01:44But I'm actually Spanish.
01:46Alam kong mukha akong Korean-Korean and everything.
01:49But we're part Spanish.
01:52So lumaki ako sa mga lutong Spanish.
01:55Okay.
01:56So isa sa mga naging nung buhay pa yung lola ko.
01:59Isa sa mga...
02:00Pressure to ah.
02:01Yeah.
02:02Yung mga recipes niya or yung pinamanan niya sa mom ko.
02:05Was yung recipe niya na of Kalyos.
02:07Let's see yung para sa'yo naman.
02:09May sayote.
02:11Manok.
02:12Tinola.
02:13Tinola?
02:14Tinola Express.
02:15Tinola na Bicol Express?
02:17Yes.
02:18No yung spicy siya na...
02:22May gata.
02:23May gata na masabaw.
02:25Masabaw.
02:26Masabaw.
02:27Magata.
02:28Spicy.
02:29Noted.
02:30Tega lang.
02:31Problema ko sa Kalyos mo.
02:32Wala akong paprika.
02:33Okay lang bang...
02:34Hindi na ako.
02:35Aanghangan ko na lang din ng kaunti.
02:36Yeah.
02:37Add your own twist to it.
02:38Kasi yung Kalyos parang ano yan eh.
02:39It's like ah...
02:40Isipin mo na lang adobo.
02:41Lahat naman tayo, di ba?
02:42Yeah.
02:43We know.
02:44May base naman yung adobo.
02:45Pero lahat naman tayo may kanya-kanyang twist sa adobo, di ba?
02:47So parang gano'n sa Kalyos.
02:48Okay.
02:49Sige.
02:50Akong bahala dyan.
02:51Pero sakto.
02:52Rene Perry para sa inyo.
02:53Oh, looks interesting.
02:54Yes.
02:55This is Pinalatan.
02:57Pinalatan is an Apayaw dish.
03:01Okay.
03:02Apayaw is a northern place.
03:04Ito siya.
03:05May mga unique ingredients lang siya.
03:08Like this one.
03:09So I'll be finishing this off with pomelo leaves.
03:13Ooh.
03:14Yeah.
03:15It's supposed to give us minty slash bitter flavor profile.
03:20So ready na yan.
03:21Itatabi ko na to.
03:22And then I'll work on your Kalyos.
03:24We use talaga dito yung special equipment nating pressure cooker.
03:29Yes sir.
03:30Kunin ko lang mabilis.
03:31Ang galing ah.
03:32Yeah, it takes time talaga.
03:33Actually si ma'am, pag nagluto siya ng Kalyos, she usually does it a day in advance.
03:37Oh.
03:38So for this, para lang din matanggal yung konting funk sa kanya.
03:43Okay.
03:44So lagay lang tayo ng ginger.
03:45Okay.
03:46I don't know how you guys feel about ginger.
03:49It's not traditional na may ginger ang Kalyos.
03:53But it's okay.
03:54Add your own quiz to it siya.
03:56Kunin lang naman yan.
03:57Pang patanggal ng layta.
03:58Yes.
03:59Yun lang naman yung purpose na.
04:01And then garlic, of course, peppercorns, and then bay leaves, and then salt.
04:14Wala akong Spanish paprika pero I think I have chili powder.
04:18That's not as fragrant as paprika pero at least it will give you that kick na hinahanap natin.
04:25So for this, let me just set up another cooking station.
04:28Alright.
04:29Hindi, para sabay na natin, maluto yan.
04:31Gusto ko ma-maximize natin yung oras.
04:33Actually, ang totoon yun, chef.
04:35Guto na gudom lang talaga kami.
04:36Hindi kami kumain.
04:37Yeah.
04:38For this?
04:39Yeah.
04:40Perfect.
04:41So yun, shake yun natin.
04:43Tatlo lang naman tayong kakain pero lahatin na natin to.
04:46Ayan.
04:47Yes.
04:54Okay.
04:55Ito yung may, ano ba yun?
04:57Tepanyaki, no?
04:58Oh.
04:59Sa harap ninyo niluluto.
05:00Ito, sa harap ninyo yung hinihiwa yung karne.
05:05Is there a knife that you have had na parang since way before like nung ano?
05:10I have actually.
05:11Yung ginagamit ko na sa bahay ngayon.
05:13Nag-retire na siya eh.
05:14Yes.
05:15So, more than a decade na siya.
05:17Wow.
05:18Kaya, doon na lang siya at pang bahay na lang.
05:20Tapos, ito na yung work knife ko naman.
05:22Ito since, I think, nag-start si farm to table.
05:26Oh, okay.
05:27So, yun yung farm to table knife ko talaga.
05:29Oh.
05:30May ganon.
05:31Oh, eh.
05:32Yes.
05:33And then, tsaka, you really have to invest on good quality knife.
05:37I'm sure.
05:38I'm sure.
05:39Kasi, kanyan eh.
05:40Trabaho mo yun eh.
05:41Nabuhay namin to.
05:42So, kailangan dependable talaga yung tools na ginagamit namin.
05:50Oil?
05:51Yep.
05:52So, this is basically how I do my tinolas or anything na may sabaw.
05:59I normally sear the protein first.
06:01Deal with all the years with Taste Buddies?
06:04Nag-try kayo doon na magluto?
06:06Replicate, wala.
06:07But there are definitely dishes na talagang nagsistick sa akin na hinahanap ko sa ibang restaurants.
06:13Aha.
06:14One in particular was one episode na may natry kaming Indonesian dessert.
06:19It's called markabak manis.
06:21Okay.
06:22So, it's like yung parang pancake na may food and a half.
06:24So, you put condensed milk.
06:25So, I remember like shortly after that episode,
06:28naghanap talaga ako ng Indonesian cuisine restaurant serving that.
06:33Which is hard ah.
06:34Dito, parang masyado.
06:36Definitely part ng Mindanao.
06:38Pwede.
06:39But in Manila pa, I forget kung saan ako naka-
06:42I don't even think the restaurant is like open naman.
06:45Open naman.
06:46That's sad.
06:47Yeah.
06:48O ito, at least Filipino muna tayo ngayon.
06:50Yeah.
06:51But Filipino-Spanish.
06:52Pero kasi yung Kalyos natin dito.
06:54Iba.
06:55Yeah eh.
06:56Kung baga, I wouldn't say butchered version ng...
07:00More personal.
07:01I guess, yung adaptive recipe na na since yun nga.
07:05Like the Spanish paprika na may access kami dito like for us chefs.
07:09It's not really the good quality na paprika.
07:12I think that's one of the things kasi that makes a good Kalyos eh.
07:17Like see, mukhang Filipino naman yung hilig mo ah.
07:21Oh yeah.
07:22I take Filipino food any day.
07:25Talaga?
07:26Talagang Filipino food.
07:28Despite yung emergence ng Korean cuisine.
07:32Yeah, even though we were shooting Running Man sa Korea.
07:35Oo nga.
07:36O.
07:37Siguro second week namin sa Korea,
07:40nagkahanap na ako ng Pinoy food.
07:42Yeah.
07:43As in...
07:44I share that sentiment kasi nung nandun din kami,
07:48parang okay na ako dun sa five days straight na Korean food.
07:54And then after nun parang solve na ako.
07:57Yeah.
07:58Parang balik na ako sa Pilipin.
08:01Hindi naman sa nananawa.
08:03Oo.
08:04Pero, there's something about our food.
08:07Na, well, siguro, apparently and obviously talaga na kinalakihan kasi natin siya yung sanay tayo.
08:14Yeah.
08:15Na hinahanap-hanap natin palagi.
08:17Good.
08:18At saka parang yung food kasi natin, it's one dish,
08:21but it's packed with everything.
08:22Yes, yes.
08:23Hindi naman ako sanay din sa ang daming kailangan kong intindihan to get that.
08:27Like ako kahit sa bahay, dalawang ulam sakin is marami na.
08:31Yes.
08:32Yeah.
08:33Pagtatlo, overkill na sakin yun.
08:34So, normally isa dalawang ulam lang kami sa bahay.
08:36Pag siya, ganun din ako, ganun din ako.
08:37Diba?
08:38Yeah.
08:39Parang nakakaumay pag ang daming mong options.
08:41Nakaka-overwhelm lang siya.
08:43I guess that's the term.
08:44Yeah.
08:45Although, weird naman, sanay tayo sa piyastahan.
08:47Yes.
08:48Pagpiyastahan naman, pag umatake tayo, oh, tikman mo lang lahat yan.
08:52But it's the company, eh.
08:53Pagpiyastahan, yung saya nang nagagawan kayo sa, ano, sa lechon.
08:58Dala mga boodle fight.
08:59Yes.
09:00Mga boodle fight, talagang dami.
09:02Ito, I'll make sure na ma-appreciate mo.
09:05So, like your typical tinola, binilagay ako ditong ginger, onions, and garlic.
09:10So, ayan, sinosote ko lang siya.
09:12Makita natin yan kasi yung browning na hinahanap ko.
09:15This will give a certain level of umami and then medyo strong flavor doon sa ating ginataan.
09:24Yeah, tinola.
09:25Oo, gusto ko yan umami.
09:26Season ko lang ito ng salt, pepper, and then para lumambot lang siya ng konti, natin yung water.
09:40Ang galing, pag talagang magaling ka maglutot, hindi tumatalsik yung ano.
09:46Pag ako gumawa niyan, siya tatalsik sa akin lahat yung nilagay kong ano.
09:50Pero kagaya na sinabi mo si Lexie ang mas nagluluto.
09:53Actually, believe it or not, between the two of us.
09:56Ako yung parang, actually di ako marunong magluto, pero kaya ko naman magluto.
10:01Yung mas nagluluto, mali yata yung naalala ko kanina.
10:04Okay.
10:05Yung tagakain lang ko yan.
10:07Dapat balance.
10:08Yeah.
10:09Dapat balance.
10:10Pero I'm not saying marulong ako.
10:12Yung parang kaya ko lang mag-cook.
10:14I can cook a steak.
10:16Diba?
10:17Daya.
10:18Daya.
10:19Daya.
10:20Mga ganun.
10:21Kaya ko magluto ng yung mga salmon na tululay.
10:24Oo, yung mga ganun.
10:25Okay.
10:26Ah, base na carbonara.
10:27Three ingredients lang naman yun.
10:28Yun.
10:29Tinigang marunong ako.
10:31Oh, ayun.
10:32Mabubuhay kaya kayo.
10:33Oo.
10:34Oo.
10:35Maganda lang kwan yun.
10:36Pwede ng menu yun sa isang linggot.
10:37Ganun na lang ulit the following.
10:39Tapos ipiprito ko na lang yung natirang baboy.
10:42Yes.
10:43Ihinayang ko muna ng dalawa muna.
10:45Siguro dadagdagan ko mayamang dalawa pa.
10:47Yeah.
10:48Sige, sure.
10:49No problem.
10:50Okay.
10:51And then, yung ating coconut milk.
10:53Thick.
10:54Very thick.
10:55Kakanga tayong ilalagay natin.
10:58Yun.
10:59Pero, tapusin muna natin yung ating sayote.
11:04I don't know na ang kapal pala nang kailangan tanggalin sa sayote.
11:09Yeah.
11:10Ah, lalong lalo na kapag medyo matanda na.
11:13Magulang na yung sayote.
11:15Pag bata pa.
11:17Actually, kahit hindi mo nang mabalatan eh.
11:19Pero pag ganun na medyo may edad na yung sayote,
11:22you really have to remove yung thick part.
11:25Ito, ayan yung mga melt in your mouth.
11:27Yun, actually.
11:28And because of that, sasabay ko na siya ngayon.
11:30Para talagang malambot na malambot siya kapag kinagat nyo.
11:36So, si-simmer ko lang ito.
11:38Malapit ba?
11:39Sir, sana pong magustuhan yung aking niluto.
11:51Yan po ang pinalatan.
11:53Total, ito din yung naunang dish.
11:55Okay.
11:56Pwede ito, appetizer.
11:58Kalyos and kwan.
11:59Yeah.
12:02Sir, ano pong hatol nyo?
12:04Parang nga yung lumination mga.
12:06Hindi talaga yung nalalalaga sa bone niya.
12:09Oo.
12:10At the same time, yung...
12:13Flex siya, pero hindi siya...
12:15Matigas.
12:17Oo.
12:18Gil?
12:19Yeah, sorry.
12:20Are you with that?
12:21Napunta na si Gil sa kwan.
12:23Sa mundo niya ng kalyos.
12:25Sorry.
12:28So, tama naman yung pagsa-fast ninyo?
12:30Was it worth the wait?
12:32Very worthy.
12:33No problem.
12:35Oh, that's the...
12:36Ano, right way.
12:40Panayaw.
12:41Hindi ko na kailangan tanongin si Gil.
12:43Kung anong hatol niya dun sa ating kalyos.
12:45Ni-reveal niya na.
12:46Panalo, panalo to, guys.
12:48Mmm.
12:50Pwede ko bang ibalo to?
12:51Dadaling ko lang sa set ng Cruz versus Cruz.
12:53For sure, ma-appreciate talaga nila to.
12:56May mga foodie din yung mga nasa set namin eh.
12:58Sila Miss Vina.
13:00Sila Miss Gladys, si Kuya Neil.
13:02Si Christopher, tsaka si Elijah.
13:04Ako, actually, halos lahat kami.
13:18No...!
13:19No...
13:20No!
13:21No!
13:22Chocolat, kaleta, fiil silbo.
13:23No...
13:25No!
13:26No, no!
13:27No!
13:28No!
13:29No, no!
13:32No, no!
13:34No, no!
13:35No, no!
13:36No!
13:37No!
13:38No!
13:40No!
13:41No!
13:42No!
13:43No!
13:44That, that was it!
13:45Gasval.
13:46No!
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