00:00If you're planning to make a road trip to Madang Tanay Rizal,
00:09one is that you can go to this spot on this area,
00:14is the Mabel's Hotel and Restaurant.
00:17Actually, the Mabel's is like a boutique and restaurant,
00:21coffee, function, and eventing.
00:24So we have a sky bar on the fourth floor.
00:27Dito, makakatikin ka ng mga sobrang pamilyar na mga dishes
00:30na may very local na touch.
00:33At huwag ka.
00:34Binibida rin nila dito ang ilang mga dishes
00:36na di natin masyadong kilala.
00:39Gaya na lang nitong ibinahagi sa akin ni Chef Erin na bayu ko.
00:43Napakasimple lang po.
00:44It's like, in Tagalog, it's like ginata ang kuhol.
00:48And that's all.
00:49So yung sourcing po ng bayu ko is from the dumagas?
00:54Yes po. Actually, napakasimple lang niya, no?
00:57So,
00:57Okay.
01:00So, gista lang po natin siya.
01:02So, next po is, of course, the shell na po.
01:05Ito po yung pinatawag natin na bayu ko.
01:07Because actually, kahit siya po is makikita to Chef Erin.
01:10Kiyap na boil ko na po siya,
01:12na, ano ko na po siya,
01:13na pakulohan ko na po siya.
01:15Na blanch na po together with the ginger din po.
01:17So, yun po siya.
01:18Pakuloyin lang natin ito,
01:2010 to 15 minutes,
01:21until yung kanyang mga liquid lumabas.
01:24So, ganun lang po din siya ka-delist,
01:27uh,
01:28dutuin.
01:29After that,
01:30we will put on the,
01:31ito na po,
01:32kakang gata.
01:32Kakang gata.
01:33Yes po.
01:34Ito na po.
01:36So, yun yung parang pinaka-seasoning natin dito,
01:41fish sauce, ano?
01:42Ito na po, malunggay.
01:43Malunggay.
01:43So, the ginger,
01:45and then the gata,
01:46and the shells.
01:47So, yun po din lang siya,
01:48maglalari yung lasa ko.
01:51Alright.
01:52Bukod sa bayo ko,
01:54syempre,
01:54tinikman ko rin ang ilan sa mga pinagmamalaki nilang bestsellers.
01:58Starting with their appetizer,
02:00the fried mushrooms.
02:02Dreads by corn flour,
02:04and after that,
02:04you have to fry.
02:06After that,
02:07fish pinasa sir.
02:08And then, of course,
02:08yung atin lang,
02:10yung naiba lang siya,
02:11just because for the vinegar,
02:12the Mabel Special Suka.
02:17Panalo itong ko nila.
02:19Appetizer nilang mushroom.
02:23Grabe.
02:25Hindi ko lang unahin ko eh.
02:26So, we have the chicken binakor.
02:28Actually, it's like a tinola.
02:30But on the other part,
02:31naiba lang siya kasi,
02:32from the tinola,
02:33it is with the coconut,
02:35coconut ano po,
02:36water ang ginamit,
02:37and the coconut itself.
02:39And some sicharo on top,
02:40and garlic.
02:41Native, native.
02:42Native, good job.
02:47Ba,
02:48for a lemongrass,
02:49tapos ma-ginger,
02:51sweet yung broth,
02:52lahat ng checklist for binakol.
02:54Good.
02:56It's a baby bucky curry.
02:58We have the onion rings,
03:00and we have the butter-mixed vegetable.
03:02So, yun po yung component niya.
03:03Smoky aroma,
03:05check.
03:06Tenderness,
03:07super check.
03:09Flavor,
03:10winner na winner.
03:11Nanot sa loob yung marinade niya.
03:13If these are their best sellers,
03:16contender to.
03:17Everybody,
03:18kahit saan,
03:19merong suman,
03:20merong biko.
03:21But dito po,
03:22it medyo,
03:23in-infuse namin.
03:24Ni-roll po namin siya,
03:25and after that,
03:26we have putlang pa,
03:28and the pressed coconut milk,
03:29and we have the chocolate,
03:31na nandun sa piling niya.
03:32And the other one is the ube,
03:34and makapuno.
03:35Yun po yung in-offer namin dito.
03:37And dinipride po namin siya.
03:40And after that,
03:41we make another chocolate butter roll.
03:44May salty element ako nakukuha.
03:48Meron siyang crushed peanuts,
03:49which serves as a surprise.
03:53I like it.
03:54Their offerings,
03:56familiar tayo,
03:57kare-kare,
03:57crispy pata,
03:58pinakol.
04:00Maganda sa kanila,
04:00kahit classics yung sineserve nila.
04:03They're serving it right.
04:05At after nila akong busugin sa Maybel's,
04:12naisipan ko namang ibalik ang favor
04:14by waiting their kitchen
04:15para maghanda ng isang simple,
04:18pero very comforting na dish.
04:21Gamit ang mga sangkap
04:22na meron na sila sa kusina.
04:25So I'm thinking for a quick and easy dish,
04:30what better else to use,
04:32kundi seafoods.
04:33So we have here,
04:36so I can see mussels and shrimp.
04:40So nakaportions na yung mga
04:42gagamitin nila dito
04:44for their a la carte or for function.
04:46So we have that here.
04:50So we have mussels,
04:51tsaka shrimp.
04:52Let's just come up with something really light,
04:58pero with bold flavors.
05:02Kailangan ka pa,
05:03munta yung stock.
05:04For our garnish,
05:07let's use some celery.
05:09So at this point,
05:17bubuwi na natin yung pinaka broth natin.
05:20And mussels is
05:21one of those
05:23favorite ingredients of mine
05:25when I want to build
05:27a robust,
05:30flavorful
05:31seafood stock.
05:32Although I'm thinking of
05:33using just a few
05:35mussels,
05:36pero
05:36para lang mas malalim yung lasa.
05:39Let's add in
05:40garlic lang,
05:41siguro mga one teaspoon.
05:43One portion of our shrimp,
05:45blanch.
05:46Please take note,
05:46wala pa tayong sinisisong dito
05:48na kahit ano.
05:48yung ating
05:52onion and ginger.
05:56Buko.
05:58Pati.
06:00So for our garnish,
06:02we will make a quick
06:03leeks oil.
06:04So we have here yung dahon ng leeks.
06:06Magpapainit lang tayo
06:07ng kaunting
06:08cooking oil.
06:10And then i-blender natin
06:11para ma-extract natin
06:12yung color
06:13ng ating leeks.
06:15Now that
06:15is our garnish, baby.
06:18Chefs,
06:30please dig in.
06:32Our simple
06:33comfort soup.
06:35Comfort soup.
06:36Bulat nang umibuti.
06:38Very light, no?
06:40Yeah, very light,
06:41very clean.
06:42Yum.
06:43Yamit siya.
06:43Paramdaman mo lasa niya.
06:45You have the bite of that.
06:46Yeah, yeah.
06:47So Chef,
06:48ito pong
06:49green, it's
06:49leek oil.
06:51Leek oil.
06:52Oh.
06:53So the soy pala
06:53naamoy ko.
06:55Ang bango.
06:56You have a bite
06:56and then the flavor.
06:57Yeah.
06:59Yeah.
06:59Pasado ba yung
07:00dilutak natin?
07:00Super, super approved.
07:02Super approved.
07:03Chef.
07:03Nice.
07:04Very good.
07:05teman, mateio.
07:15I'll meet you.
07:25Bye bye.
07:25You
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