- 53 minutes ago
- #farmtotable
Aired (September 28, 2025): 'Love at first bite' ang hatid ng mga recipes na ituturo sa atin ni Chef JR Royol! Samahan naman si 'Encantadia Chronicles: Sang'gre' cast member at ‘TiktoClock’ co-host Haley Dizon sa kanyang bagong film studio + food spot discovery! Saan kaya ito matatagpuan? Alamin ang lahat ng iyan dito sa #FarmToTable.
For more Farm to Table Full Episodes, visit this link: https://shorturl.at/R2Tip
For more Farm to Table Full Episodes, visit this link: https://shorturl.at/R2Tip
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LifestyleTranscript
00:00We'll be doing pork and basil.
00:09Just add in some oil.
00:11Masyadong marami since we're using pork belly.
00:14So maglalabas pa ito ng sariling yung taba later on.
00:17We're cutting it into what we call lardon.
00:22Medyo mas makakapal na strip.
00:30And then prepare lang natin yung iba pa nating ingredients.
00:33So we have here onions.
00:36And then yung ating red bell pepper.
00:38This is optional.
00:40Naglagay lang tayo nito mainly for presentation para lang may pop ng color.
00:48Season lang natin ito ng konting asing.
00:53And then deglaze lang natin ng water.
00:55By doing so, mas makakapag-render pa tayo yung fat nung ating pork belly.
01:05Nang hindi nasusunog yung pan natin.
01:07Kasi napapansin ninyo yung gilid, kumakapit yung fons o yung caramelization.
01:13And para isabay natin dun sa caramelization nung ating pork,
01:17lalagay na natin yung ating sibuyas.
01:18So when you're feeling na medyo kailangan mo nang resbakan yung ating fons,
01:28yan yung mga brown na yan,
01:30all you need to do is just, again, deglaze ng siguro mga one-fourth cup ng tubig.
01:37By doing that, malilift yung mga nakadikit na bits ng karmi.
01:41And then mapiprevent mo yung pagkasunog nito.
01:43So let's add in our bell pepper.
01:51Season natin ng oyster sauce.
01:55And then of course yung ating pepper.
02:02And to finish our dish,
02:04yung sinasabi natin na magbibigay ng ibang karakter dun sa ating pork dish,
02:10yung ating basil.
02:11So imahean lang natin to.
02:14With herbs like this,
02:16kailangan sa dulo nyo siya ilalagay.
02:18Kasi pag nilagay nyo to doon sa umpisa pa lang ng pagluluto,
02:21ang mangyayari, because of the temperature,
02:23tsaka yung tagal nung cooking process,
02:25mamamatay yung pinaka-angas niya.
02:29Kaya laging sa finishing touches nyo to nilalagay.
02:31Pag wala kayong fresh leaves,
02:34I'd say ganun pa rin yung proseso.
02:36Sa dulo nyo pa rin siya ilalagay.
02:37Pag dried herbs,
02:39yung ilalagay natin medyo,
02:42lalo na pag basil ha,
02:43pag mga ganitong leafy herbs,
02:45pag nadadry yan,
02:46sobrang nagtutone down yung kanyang flavor profile.
02:49So, the more mo siyang ilalagay sa dulo.
02:51So, we'll turn off the heat
02:56and then bago natin ito iserve,
02:59magdadagdag pa tayo ng mas marami pang basil meats.
03:01So, ang concept po namin when we started C was,
03:27it's a place for people to bond, connect, and relate.
03:32C is actually a parang universal term siya,
03:34marami siyang meaning in different languages,
03:36but it basically means bonding and relating.
03:40We wanted the place to be very inviting,
03:42very friendly,
03:44and it's a common space for everyone.
03:46So, with C, we wanted it lang na,
03:47it's comfort food,
03:48but medyo elevated.
03:50So, we did the classic comfort food,
03:52and we added twist.
03:54Sino-support namin yung mga farmers from the north,
03:56direct na.
03:57So, dapat ang pinapahalaga natin yung mga,
03:59nag-hirap talaga, di ba?
04:02Para matulungan natin sa kanila,
04:04hindi na dumaan sa middleman,
04:06para lahat ng kita sa kanila,
04:08yung na-harvest nila,
04:09na dinideliver nila direct sa akin.
04:12First natin yung ating appetizer,
04:15ang taco de lechon.
04:17Let's try.
04:18So, yung lechon niya, guys,
04:23kung ano talaga yung lasa ng lechon,
04:26ganun na ganun siya,
04:28pero eto, mas madali siyang kainan kasi
04:29chopped lechon siya.
04:32And then, etong salsa sa taas,
04:36matamis siya,
04:37pero hindi tamis na asukal,
04:38tamis ng fresh fruits.
04:40Yung taco niya, guys,
04:42hindi siya yung crispy taco,
04:43so medyo nabibend mo siya,
04:46but sobrang lambot.
04:48And ang sarap niya din.
04:50Ang galing.
04:51Kasi, alam niyo yung lasa na kakilala mo,
04:56pero at the same time, bago.
04:58Ganun siya.
04:59Kaya naman pala,
05:00modern classic,
05:01with a twist talaga yung tawag nila
05:03sa kanilang mga food dito.
05:04Hulaan niyo nga kung ano to.
05:07Maniniwala ba kayo
05:08na ang dish na to
05:10ay adobo?
05:12Yes, guys,
05:13this is adobo duck
05:16with mashed peas
05:17and mint.
05:19Drizzled with adobo oil.
05:21Oh!
05:22Let's taste.
05:29Iba talaga yung linamnam ng duck.
05:32Meron siyang aftertaste
05:33nung mint.
05:34Meron siyang cool
05:35minty flavor after.
05:38And I feel like
05:39the reason why
05:40nag-complement yun
05:41is naalis niya yung
05:43lansa na pwede natin
05:45makuha sa duck.
05:45So, tikman natin yung
05:47mashed peas.
05:51Mmm.
05:51Very clean.
05:54Very smooth taste.
05:57Ang galing.
05:58Mangantamu.
06:00Mmm.
06:04Yung duck, guys,
06:06yung texture niya,
06:08sobrang nag-complement talaga
06:09sa texture na itong
06:10mashed peas.
06:11Pag kinain mo sila
06:12na magkasama,
06:13nagbaburst yung flavor
06:14sa bibig mo.
06:16Yung duck adobo namin,
06:17it's not our typical adobo
06:19na we use pork.
06:20We use duck.
06:21And then,
06:22nakasubi siya ng 48 hours
06:23kaya masisigurado namin
06:25dito sa Sina.
06:26Malambot talaga siya.
06:27Itong next dish natin
06:29is bagnet at bringhe.
06:31So, yung bringhe, guys,
06:33ayan, lumaki talaga ako
06:34na most of the time,
06:36especially kapag fiesta,
06:38pag Pasko,
06:39New Year,
06:40meron kaming bringhe
06:41sa handaan.
06:42Kaya naman,
06:42tikman natin ang
06:43modern bringhe.
06:45Nila dito
06:47sa ating
06:48next.
06:50Papakita ko lang naman
06:51sa inyo
06:52kung gano'ng ka
06:53juicy
06:55ang
06:56bagnet nila dito, guys.
06:59So, syempre,
07:00nandito pa yung skin,
07:02yung
07:02taba
07:03or gagalgal.
07:04Ang tawag namin
07:05sa mga kapampangan dyan,
07:06gagalgal.
07:08And then,
07:08yung laman
07:09ng ating bagnet.
07:10Man natin siya.
07:14Mmm!
07:16So, yung bagnet din nila, guys,
07:17kagaya nung duck
07:18na natikman natin kanina.
07:20Hindi siya dry,
07:22mabilis siyang kagaten.
07:23So, for sure,
07:24matagal din itong binoy,
07:25matagal siyang pinakuluan.
07:26Kasi para lumambot
07:27ng ganito yung baboy,
07:28it takes time talaga.
07:30Next,
07:31yung ating bringhe.
07:34Kapampangan ako!
07:35Nakupo!
07:36Let's go!
07:40Oh my gosh!
07:45It tastes like home.
07:47So,
07:47ang next dish natin
07:49is actually inspired
07:50sa French onion soup.
07:52Pero,
07:52solid version.
07:54French onion
07:55grilled cheese.
07:57Meron din siyang
07:57French fries nakasama.
07:59Let's taste.
08:03Mmm!
08:04Actually,
08:04isa sa mga
08:05mahirap na ginagawa
08:06kapag gumagawa ng
08:07caramelized onion,
08:08minsan nasusunog siya
08:09sa sobrang tagal
08:10siyang kinacaramelized.
08:12But with this one,
08:13it's the
08:13perfect,
08:14perfect
08:15cooked
08:16onion talaga.
08:18Mmm!
08:21Ah!
08:22Anong sauce to?
08:23Kimchi?
08:24Isipin niyo yun, guys.
08:26Sauce ang kimchi.
08:27So good.
08:30Kanina,
08:31tinikman ni Hailey
08:32ang elevated comfort food
08:33ng C.
08:34Tignan naman natin
08:35kung paano naman
08:36tumatawid
08:37ang konseptong ito
08:38sa kanilang drinks
08:39and desserts.
08:40San Sebastian
08:41Cheesecake
08:42with
08:43Biscoff Sauce.
08:45Originated kasi siya
08:46sa Spain.
08:46So, yung head chef namin,
08:48umiikot talaga siya
08:49sa buong mundo
08:50para,
08:51ayun no,
08:52makapag-create siya
08:53ng bagong dish.
08:54Let's try.
09:01Oh my God!
09:03Hindi ako sweet tooth,
09:05pero mauubos ko to.
09:08Oh!
09:11Sobrang lambot
09:12yung cheesecake nila, guys.
09:13Malambot pa sa kaluluwa ko.
09:15Hahaha!
09:17So, ngayon naman, guys,
09:18itry naman natin siya
09:19with the cookie butter sauce.
09:22So, eto yung cheesecake.
09:25Kuha tayo ng cookie butter sauce.
09:27Ang sarap, everyone!
09:37Sa mouska tart naman po,
09:39layer rings niya,
09:40meron siyang yung tart,
09:41and then lemon custard,
09:42and then grape,
09:43which is the mouska
09:44topped with
09:45edible gold ball.
09:47Kahit very social siya,
09:48gagawin natin siya
09:49yung heli version,
09:50kamay-kamayan.
09:51So, because of the grape,
10:01parang feeling ko,
10:01umiinom ako ng wine,
10:04yung fresh taste ng grape,
10:05and then, guys,
10:06na-amaze ako dito sa sauce na to,
10:08kung ano man siya.
10:09Dito naman tayo
10:13sa kanila mga beverage.
10:15As you can see,
10:16they have different types
10:17of beverage here,
10:18pero unahin na natin
10:20ang kanilang
10:21organic Brazilian assay.
10:25Mmm!
10:27Oh!
10:29So, very yogurt.
10:31May mga nuts din siya,
10:33so yung mga proteins,
10:34mga vitamins that you need.
10:36Perfecto.
10:37So, sa mga health-conscious diyan,
10:40I can actually say
10:41that this beverage
10:43is perfect for you, guys.
10:45Next naman, guys,
10:46ang ating ube cream base.
10:51Eto, pang lasang Pilipino.
10:53Pinoy na Pinoy ang lasa, guys.
10:55So, yung kagandahan sa kanya,
10:56lasang-lasa mo yung ube,
10:58pero yung kick ng coconut
10:59nandoon din,
11:00kaya talaga,
11:01nagko-complement talaga
11:02yung taste ng ube
11:03and ng coconut.
11:04So, guys,
11:05let's move on naman sa
11:06tiramisu latte.
11:08Sabi nila sa akin,
11:09the best way to drink this
11:11or to eat it
11:11is to use the lady finger
11:13to stir it out.
11:14Okay, so...
11:19Mmm!
11:20Ang sarap!
11:21Nakaka-good vibes.
11:23So,
11:23chalara-chan!
11:24I love it, everyone!
11:26Hindi naman ako nasabihan
11:28na iinom pala tayo
11:30for today's video.
11:32And this
11:32is a drink
11:34na ngayon lang ginawa, guys.
11:37And we're gonna call it
11:38F to T.
11:40Farm to Table Drink.
11:41Oh, di ba?
11:42Mayroon daw siyang
11:43hint of guava and everything,
11:45but I want to put it
11:46here sa loog.
11:47Let's go.
11:49Oh!
11:49Oh!
11:56Ang sarap niya, guys!
11:58Kasi hindi mo masyadong
11:59malalasahan yung alak sa kanya.
12:09So, naka-inspire na naman tayo
12:12dun sa...
12:13Isa sa mga nakita natin
12:14dun sa kanilang herb garden,
12:15yung kanilang fresh na fresh
12:16na parsley.
12:19Isa sa mga traditional dishes
12:20na I guess
12:22kailangan mong matutunan
12:23as a chef
12:24or maintindihan
12:25is yung scampi.
12:27Most of us would think
12:28na ang scampi ay
12:30pangalan ng dish
12:32when in fact,
12:34scampi is the name
12:35or the Italian name
12:37of langostine.
12:39Langostine is
12:40parang kamag-anak ng lobster.
12:43So, ito yung mas slim
12:44pero same characteristics.
12:47May claws,
12:48ma-segmented pa rin
12:49yung katawan nito.
12:50As far as taste,
12:52it's practically the same.
12:54Kaya kadalasan
12:55pag may nakikita kang langostine
12:56sa mga
12:57kwanito,
12:59fine dining restaurant.
13:00And then,
13:01parang nung
13:01pumunta yung mga Italian
13:03sa Amerika,
13:04since wala silang langostine dun,
13:06gumamit sila ng shrimp
13:07or prawns.
13:08Yun yung gagawin natin.
13:09Yun yung kinamulatan natin
13:10na shrimp scampi.
13:11So, just like what we always
13:13teach
13:14yung ating food explorers
13:16on extracting
13:17the flavors
13:19ng mga ingredients
13:20na binibili natin,
13:21lalo na
13:22pag medyo at a premium,
13:24kagaya ng prawns,
13:25gusto natin lahat
13:26hanggang sa pinaka
13:28huling patak
13:29dapat na-extract
13:30natin yung flavor.
13:31And this is what
13:31we do sa restaurants.
13:33So, yung mga ulo na yan,
13:36imbes na
13:36i-discard ninyo
13:37or i-dispose,
13:38ginagawa namin dito,
13:40ini-infuse namin
13:42sa either
13:43butter,
13:44oil,
13:46or
13:46sa stock
13:47para makuha pa natin
13:48yung pinaka-essence.
13:51Kasi maraming flavors pa
13:52ang nakatago
13:54dyan sa heads
13:55at saka dun sa shell.
13:56Pakakapitin natin
13:57yung lasa
13:58ng shrimp
13:59or nung ating prawns
14:00doon sa ating mantikilya.
14:03Hahayaan lang natin
14:04mag-steep.
14:05Dumabas yung lasa yan.
14:06And then later on,
14:07gagamitan natin yan
14:08ng potato masher
14:09para talagang lumabas
14:10lahat nung lasa niya.
14:14Ayan,
14:15nagiging orange shade
14:16na yung ating butter.
14:17So, ibig sabihin yan,
14:18very effective
14:19yung ginagawa
14:19nating proseso.
14:20So, at this point,
14:22nakikita niyo na
14:22ibang-iba na yung kulay
14:23nung ating mantikilya.
14:26Pwede na natin
14:27i-strain yan.
14:30And that,
14:32my friends,
14:34ang liquid gold.
14:35shrimp scampi
14:38is best
14:38or traditionally served
14:40with
14:40bread
14:41or pasta.
14:42We're choosing bread
14:43this time.
14:44We have here baguette.
14:49Since garnish lang ito,
14:52kaya yung bahala
14:53kung papano nyo siya
14:54gustong i-serve.
14:55Diba, ako gusto ko
14:55nang medyo
14:56parang
14:58crisp.
15:00So, ganyan lang
15:01yung kaninipis.
15:03Dip lang natin.
15:05Mabilis lang.
15:05Hindi nyo kailangang
15:06ipasok doon sa
15:07bread yung
15:09mantikilya nating
15:10malagin to.
15:13Totostahin lang natin
15:13yung ating tinapay
15:14doon sa ating pan.
15:15Since matatapos na
15:25yung ating
15:25garnish,
15:26yung ating tinapay,
15:28ready ko lang
15:28yung ating bawang.
15:31Slice tayo
15:31ng slivers
15:32ng
15:32ating garlic.
15:35So,
15:35pag sinabi nating
15:36slivers,
15:38yan yung
15:39cut na yun.
15:45So,
15:52hot pan,
15:53yung ating
15:54generous amount
15:55of garlic.
15:57Since manipis yung
15:58pagkakaslice natin
15:58doon sa ating garlic,
16:00it's best
16:01na pag
16:01igigisan nyo na siya,
16:03medyo
16:04on the
16:04medium lang
16:05yung temperature
16:06or actually
16:06kahit mas mababa.
16:07That would prevent
16:08our garlic
16:09from burning.
16:11Since
16:12we will be
16:13adding
16:14our chili flakes
16:15it's also best
16:16na yung
16:17temperature din
16:18ulit
16:18nung iyong
16:18oil
16:19ay mahina lang din.
16:20Kasi ang
16:20mangyayari dyan,
16:21pag sobrang
16:22init,
16:24number one,
16:24masusunog,
16:25mamamata yung
16:25lasa,
16:26papait,
16:27masisira yung dish.
16:28Second,
16:29magtatalsikan
16:29kasi may mga
16:30buto ito.
16:31And then,
16:32pag ilalagay na natin
16:33yung ating
16:33prawns or shrimp,
16:35pwede na natin
16:35iangat yung
16:36temperature.
16:42Since
16:42we used
16:43salted butter,
16:44medyo
16:44kakalmahan lang
16:45natin yung
16:46pagsiso
16:46natin
16:46ng asin.
16:48Then pepper.
16:54Since
16:54patapos na yung
16:55dish natin,
16:56ihahabol lang
16:57natin yung
16:58ating lemon.
17:00Pero bago
17:00natin
17:00tanggalin yung
17:01kanyang juice,
17:03tatanggalin ko
17:03muna yung zest.
17:04Pandagdag natin
17:05to finish off
17:05the dish.
17:06And then,
17:14finally,
17:16yung ating parsley.
17:21Okay.
17:23Turn off
17:24heat,
17:24konting halo,
17:26pwede na tayo
17:26mag-serve.
17:26Dito sa Quezon City,
17:53isang patok
17:54na tambayan
17:54ang dinadayo,
17:55hindi lang
17:56ng foodies,
17:57kundi
17:57photo enthusiasts
17:59din.
18:00Basically,
18:01Sunny 16 Film Lab
18:02started in 2016.
18:04Naghanap kami
18:05ng lab
18:06na magde-develop
18:07or magpaprocess
18:07ng film namin.
18:09Para magbabarkada,
18:10set up kaya tayo.
18:11So,
18:11it started with
18:12a small cafe
18:13dun sa lab
18:13where it is now,
18:15hanggang sa
18:15nakuha namin
18:16itong cafe.
18:16From an
18:17entrepreneur perspective,
18:19syempre,
18:19the process is
18:20one hour developing,
18:21diba?
18:22So,
18:22habang naging hintay ka,
18:24cafe ka muna.
18:25Ayon pa kay Sir Nico,
18:27kahit digital na tayo ngayon,
18:28unti-unti raw
18:29nagkakaroon ng interes
18:30ang bagong henerasyon
18:31sa traditional photography.
18:34And majority
18:34of our clientele
18:36are actually
18:36the younger generation,
18:38which is very surprising.
18:39Kasi in the world
18:40of puro social media,
18:41puro digital,
18:43puro AI,
18:44lahat tayo
18:44naghanap ng
18:45something na totoo,
18:46something that's
18:47very authentic.
18:48At sa katulad
18:49ni Ailey na isang
18:50Gen Z,
18:51hindi niya
18:52pinalampas ang
18:52pagkakataon na malaman
18:53kung paano
18:54dinedevelop
18:55ang mga larawan
18:56sa isang darkroom.
18:57Sir Nico,
18:58ano po ba yung
18:59darkroom?
18:59And pala saan po siya?
19:01Okay, so part
19:02ng analog photography
19:03or film photography
19:04for that matter
19:05is we have the darkroom.
19:06Unang-una dito
19:07natin
19:08dinedevelop
19:09yung film
19:09para maging
19:10negative siya.
19:11Although ito,
19:13na-process na natin
19:13sa baba
19:14because yun nga
19:15primarily
19:15sa Sunny 16
19:16tayo nagde-develop
19:17ng film.
19:18So ngayon,
19:19what we're gonna do
19:20is basically
19:21make first
19:22parang contact sheet.
19:24Once we have
19:25the contact sheet,
19:26makikita na natin,
19:27ah okay,
19:27ito yung gusto ko.
19:28So napili na natin
19:30siya kanina
19:31so kukunin lang natin
19:32ito
19:33and then what
19:34we're gonna do
19:34is put it here.
19:36This is what we call
19:36the enlarger.
19:37Let's try this out guys.
19:39So ready?
19:40We're gonna turn off
19:40the lights.
19:41Okay.
19:43So the red lights,
19:44they're actually called
19:45the safe lights.
19:46Safe lights.
19:47Okay, so ngayon
19:47pwede na natin
19:49i-load sa ating
19:50enlarger.
19:51So this is the
19:52film holder.
19:53Okay.
19:54So ilalagyan natin
19:54yung film natin dito.
19:56You just slide it in.
19:58And then,
19:59pag close,
20:00we can put it here.
20:05So Hailey,
20:06gusto kong
20:07silipin mo ngayon
20:08kung sharp ba
20:09yung image
20:09o hindi.
20:11Ayan,
20:12perfect!
20:13Kita ko na yung nose niya.
20:15So after that,
20:16papatay natin
20:17yung ilaw
20:17and then what we're gonna do
20:19is pretty much
20:19put the paper here
20:21and then
20:23saset natin yung time.
20:25Usually,
20:26mas mahabang proseso siya
20:27pero shortcut natin.
20:29So pag-expose natin,
20:30automatic na siya.
20:36So once na-expose na natin siya,
20:38seven seconds na,
20:39we're gonna get the paper.
20:40And then,
20:41we're gonna go here.
20:43So,
20:44three steps siya.
20:45So bababad muna natin.
20:47Three steps.
20:47This is the developer.
20:49So makikita mo,
20:50lalabas niya yung image dito.
20:52Oh!
20:53Yes.
20:55Tapos yung next niya,
20:56basically,
20:57it's the stop
20:57para itigil niya yung process.
20:59And develop.
21:00Pagkatapos tigil ng process,
21:01meron yung fix
21:02para ma-fix niya
21:03yung image.
21:05Okay.
21:06We always encourage people
21:08na kahit mag-shoot kayo
21:09ng film
21:10or kahit digital
21:10for that matter.
21:12It's always different
21:13na pag nag-piprint.
21:14For someone
21:16na hindi na naabutin
21:18yung mga ganitong
21:19process
21:19ng pagde-develop,
21:20therapeutic po siya
21:22sa amin.
21:22Lalo na sa akin
21:23kasi bagong-bago siya.
21:25Because in this day and age,
21:27very,
21:28yung technology natin
21:29very advanced na.
21:30So yung pagkuhan
21:31ng mga photos,
21:33yung pag-post,
21:34yun na yung normal.
21:37Pero ngayon,
21:38ko na-realize
21:38na ako nga pala,
21:39iba pa rin talaga
21:40kapag physically mo
21:41nahahawakan
21:42yung mga photos.
21:46So one of our,
21:47actually our managing partners,
21:49si Francis,
21:50siya nagsimula.
21:52Tapos,
21:53madalas kasi
21:53we're all foodies.
21:56Tapos majority dun
21:57ng parts may lig sa kape.
21:58So pag nag-meeting,
22:00parang,
22:00oh, ito, ito.
22:01And then our chef,
22:02si Chef Denmark,
22:03he's very into
22:05Asian cuisine.
22:06So nagkakaroon ng
22:06Asian fusion
22:07with our menu.
22:08So umpisaan natin
22:09dito sa kanilang salpikaw.
22:10Oh my gosh!
22:12Isa ito sa mga
22:12favorite dishes ko, guys.
22:15Yung amoy pa lang nito, guys.
22:16Super garlicky yung smen.
22:21Ang sarap!
22:22Ang linamnam,
22:24ang garlicky.
22:24Sometimes kasi
22:25yung mga salpikaw,
22:26mas nangingibabaw
22:27yung lasa ng soy sauce.
22:28Pero ito hindi, guys.
22:36Ang sarap!
22:37Ito yung brown butter latte.
22:40Isipin niya, guys,
22:43yung,
22:44kung nakatikim na kayo
22:45ng butter beer,
22:46gawin niyo siyang coffee,
22:47pero yung linamnam
22:48ng butter sa butter beer,
22:51nandito siya.
22:52Pero mas milkier yung taste.
22:54And very light.
22:55Meron din sila ditong
22:56Wagyu Cube Pokeball.
22:59So tikman muna natin
23:00yung Wagyu Cube, okay?
23:01Ang sarap!
23:05Ang lamot, guys!
23:06Kung naghahanap kayo
23:07ng lasa ng baka,
23:09malinis,
23:11tapos magaan,
23:13ito yung perfect
23:14para sa inyo.
23:15Okay, first time ko pong
23:16iinom ng matcha
23:17sa buong buhay ko.
23:18So tikman natin.
23:18So everyone, ah!
23:26Oh, ganun pala yung lasa ng matcha!
23:29Actually, I think this is
23:30the perfect way
23:31to introduce matcha sa akin
23:33because hindi ganun katapang.
23:35Okay, guys,
23:36try naman natin
23:37yung kanilang
23:38all-day breakfast.
23:39Ito talaga yung pumukaw
23:40ng pansin ko kanina, guys,
23:42kasi yung pancake nila,
23:43it's perfectly made.
23:44Bilog na bilog.
23:45Very moist.
23:50Hindi siya drying.
23:52Kasi maraming pancake
23:53na kapag kinain mo siya,
23:54nakakatuyo siya
23:55ng lalamunan.
23:56Yung kanila,
23:57hindi ganun, guys.
23:58Hindi siya ganun katamis.
24:00Now,
24:01isabay natin siya sa bacon
24:02kasi ako,
24:03aga kapampangan, girl,
24:06loob na lab kong
24:06pinagsusama
24:07ang maalat at matamis.
24:10Mmm!
24:11Try natin yung
24:12flat white nila.
24:15Masarap siya
24:19kahit na
24:20very matapang siya.
24:22Yung mga kinakain ko
24:23naman ngayon
24:23are actually perfect
24:24for people
24:25na vegan.
24:27Dahil etong
24:28dinatry ko ngayon
24:28is vegan sisig.
24:30Para talaga akong
24:31kumakain ng pork sisig,
24:33pero tofu yung
24:33nandito sa loob niya.
24:34Ang galing.
24:35Nalalasan ko yung baboy
24:36kahit walang baboy.
24:37So, eto is
24:38cauliflower
24:39na may sriracha.
24:43Dahil nakikita mo,
24:45visually nakikita mo siyang
24:46mukhang chicken.
24:47Parang ang nalalasan mo
24:48na rin chicken.
24:49Yung pinaka-favorite ko po
24:51is yung salpicaw.
24:52Sobrang gustong-gusto ko
24:53yung garlicky flavor
24:54ng salpicaw nila.
24:56Tapos sa drinks naman,
24:57yung favorite ko
24:58yung caramel latte.
25:01Sobrang sarap niya.
25:02Very mild lang yung lasa,
25:04pero
25:04nabibigay niya yung
25:05kick ng coffee na meat ko.
25:07Sobrang gustong-gusto ko.
25:08Sobrang gustong-gusto ko.
25:09Sobrang gustong-gusto ko.
25:10Sobrang gustong-gusto ko.
25:10Sobrang gustong-gusto ko.
25:11Sobrang gustong-gusto ko.
25:11Sobrang gustong-gusto ko.
25:12Sobrang gustong-gusto ko.
25:12Sobrang gustong-gusto ko.
25:13Sobrang gustong-gusto ko.
25:13Sobrang gustong-gusto ko.
25:14Sobrang gustong-gusto ko.
25:14Sobrang gustong-gusto ko.
25:15Sobrang gustong-gusto ko.
25:15Sobrang gustong-gusto ko.
25:16Sobrang gustong-gusto ko.
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