00:00Here's the tripe.
00:03Tripe, it's fork tender.
00:06Oh, that's good.
00:08Sa amin din kasi sa restaurant,
00:10kaya madalas din siyang part ng menu.
00:13Kasi aside sa mura yung cost ng tripe,
00:16siyempre, pinakuluan mo na yan, nilaga mo na yan, pinalambot mo na yan.
00:20So pag in-order ito ng guest mo, you just have to saute.
00:23Kumbaga re-reheat mo na lang.
00:25Without really losing yung quality ng dish.
00:28Kaya madalas lalo sa mga mixed young one,
00:33like Mediterranean, Spanish restaurants,
00:36meron laging talios eh.
00:38Yung chicken mo by the way, you said masabaw?
00:41Yeah.
00:42This is more of masarsa, okay lang no?
00:44Yes, yes.
00:45Because of the coconut milk that we use.
00:47So it's very thick.
00:49Yung cake niya tinikman ko kanina,
00:52sakto na yung dalawang nilagyan.
00:54Dalawang nilagyan natin diba?
00:55Yeah.
00:56Sakto na siya actually.
00:57Okay, I'll take your word for it.
01:00So hot pan.
01:03Generous amount of oil.
01:05Bago pa uminit yung aking oil,
01:07ilalagay ko na yung ating chorizo.
01:09Just so we can extract more flavors.
01:12Mmm.
01:14And also yung ating onions.
01:20Sama na natin yung garlic.
01:26Yung iba may naglalagay pa ng tomato paste.
01:28Yeah.
01:29I would rather use yung atsuwete natin.
01:33Sabi mo naman, sarili kong interpretation.
01:35Yeah.
01:36Yes.
01:37So yung ating tripe.
01:38Yeah.
01:39There you go.
01:40There's the tripe.
01:41Yeah.
01:42Then yung ating chilies.
01:43So lahat nung saserve ko ngayon may kick ha?
01:44Yeah.
01:45Yup.
01:46And then yung ating atsuwete powder.
01:47Ito yung magbibigay ng color.
01:48Kasi kilala natin kapag talios.
01:49Yeah.
01:50Kaya siguro hinahaluan din.
01:51Amber shade eh.
01:52Kaya siguro hinahaluan din ng tomato paste.
01:54Yeah.
01:55Ito yung it gets that color.
01:56Also siguro for flavor.
01:57Flavor, yeah.
01:58Na may hint of sour umami doon sa day.
02:00Yeah.
02:01Yeah.
02:02Yeah.
02:03Yeah.
02:04Yeah.
02:05Yeah.
02:06Yeah.
02:07Yeah.
02:08Yeah.
02:09Yeah.
02:10Yeah.
02:11Yeah.
02:12Ito yung may hint of sour umami doon sa dish.
02:17Then garbanzos.
02:19Garbanzos.
02:20Ahahahah.
02:21Ahahahah.
02:22Siyempre ako muna tidigin bago ko ipatigin sa inyo.
02:26Okay.
02:27Pasalo mo nila sa panlasa ko.
02:30Perong kailidit ah.
02:31Ha.
02:32Mmm.
02:33I like that hum.
02:34Hum of heat.
02:37I think sakto lang yung anghang.
02:38Yeah.
02:39It could use more.
02:40I'll use more, but it's a whole lot so you don't have to numb your palate.
02:45No, don't do so much.
02:46Yeah.
02:47Don't do so much like hot ones.
02:49Oh, okay.
02:50It's not enjoyable the experience of that.
02:55Yeah, I think we're good.
02:56Yes!
02:57We're good, we're good.
02:59I can serve now.
03:00I'm excited.
03:01I'm so excited.
03:02I can serve now.
03:15I can serve now.
03:17I can serve now.
03:19I know.
03:22I have myチ Running to�� pitch name.
03:27This is the first dish.
03:29Okay.
03:31This is the appetizer.
03:33Yeah.
03:35Sir, what do you have to do?
03:37It's the first dish.
03:39It's the first dish.
03:41Okay.
03:43It's the appetizer.
03:45Yeah.
03:47Sir, what do you have to do?
03:49It's like that.
03:51It's like that.
03:53It's like that.
03:55Yes.
03:57At the same time,
03:59but it's not like that.
04:01It's not like that.
04:03Gil?
04:05Are you with that?
04:07Gil is going to the world of Calios.
04:11Sorry.
04:13Is that right?
04:15Was it worth the wait?
04:17No problem.
04:19No problem.
04:21That's the right way.
04:23I can't wait.
04:25Is this a good thing?
04:27Is this a good thing?
04:29Is this a good thing?
04:31Is this a good thing?
04:33Is this a good thing?
04:35Is this a good thing?
04:37Can I take it to the set of Cruz vs. Cruz?
04:39For sure, they really appreciate it.
04:41There are some foodies that we have on our set.
04:43Maybe Ms. Vina,
04:45maybe Gladys,
04:47maybe Mr. Neel.
04:49Christopher and Elijah.
04:51We're gonna try to an Salaam
05:13for the除去.
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