- 2 days ago
Aired (October 5, 2025): LAMI GYUD! In this episode, ‘TRGGRD’ vodcast hosts Jeff Moses and Sean Lucas visit 225 Bistro in Quezon City, a spot where you can enjoy hearty meals by day and unwind with great drinks by night. With its cozy vibe and bar-perfect ambiance, it’s the ideal hangout for foodies and night owls alike. Find out more in this video.
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LifestyleTranscript
00:00Going back to Filipino cuisine, of how rich our food culture is, what I really like about ours is
00:12andaming senyales kung gano kayaman ito. We follow the season, we respect yung abundance
00:21na binibigay sa atin ng inangkalikasan, and I think it's ito dun sa magandang example.
00:27Pagandong tagulan, maraming betute o palaka. Adobong dilaw ang gagawin natin.
00:36Imbis na manok o baboy, in season, betute yung gamit natin.
00:40So nalinis na natin ito. Sila, Sir Reg, kasama yung mga staff niya.
00:45Sila'y namingwit dito sa paligid ng Redwood Farm Villa.
00:49Ito nga, I think, more or less nung buhay ito, mga tatlo, hanggang apat na kilo yung nahuli nila.
00:57So lulutuin natin lahat yan. Heat lang natin yung pan, bago pa totaling umangat yan,
01:02yung magpapadilaw sa ating adobong dilaw, ating turmeric.
01:10Sige natin yan. Optional, depende kung purist kayo sa adobo na bawal may sibuyas.
01:16Ako, I don't mind. I think it actually adds more depth to your adobo dish.
01:24So maglalagay ako ng sibuyas.
01:26Nalin natin yan.
01:28And then, yung ating bawang.
01:33So mapapansin natin, yung oil natin, generous.
01:42Yun lang din yung kagandahan sa bitute is very lean ito.
01:46So kailangan mo ng maraming maraming fat para mas maikalat pa natin yung flavor,
01:52lalo na na medyo hindi masabaw yung gagawin nating dish.
01:55And with that, put in our bitute.
02:00Season lang natin ng salt and pepper.
02:26And then, deglaze lang natin ng vinegar.
02:29Konting water.
02:35And then, sugar.
02:39At this point, maglalagay lang din ako ng, siguro mga dalawang pirasong sili.
02:45Some would say na yung gantong ingredient or yung gantong dish falls under the category ng exotic.
02:51Tatawa na namin kayo kasi this is like a usual yearly event sa amin na we really look forward na may mga ganito tayong makakain at matitikman.
03:01So nire-reduce na lang natin yung sabaw.
03:15Tiktang muna natin.
03:17Tiktang muna natin.
03:19Saktong-sakto yung touch ng turmeric.
03:25Yung nilagay nating asukal.
03:27Somehow, nai-enhance din yung lasa niya.
03:31Hindi siya malansa.
03:33Yun yung hindi ko gets na impression ng mga tao na malansa or hindi ka aya-aya.
03:37When in fact, kung titikman mo to nang nakatikit ka, you wouldn't really know the difference kung meat lang yung pinag-uusapan natin sa isang native chicken.
03:47Alright, so nag-reduce na yung binanli nating sabaw kanina.
03:52Siguro, a little bit caramelization pa.
03:55Pero, check muna natin siyempre kung pwede na ba yung karne.
03:59Sa liit nito, I'm assuming pwede na.
04:08Ang ganda ng texture ng meat.
04:11Perfect.
04:12That took us around less than 15 minutes.
04:15Patutuyuin pa natin ito, tutustahin pa natin ng konti.
04:18Pwede tayo mag-serve.
04:37Sa kalang manok na o?
04:42Have you tried it before?
04:43No po.
04:44Alright.
04:45First timer!
04:46Yay!
04:47How's it taste, Hari?
04:49Ah, chicken po.
04:50Chicken, right?
04:51Exactly, if you go past the… that stage.
04:55You know what I mean?
04:57You get to appreciate it, right?
04:58right well when it started talaga um it was during the pandemic so uh the nightlife wasn't
05:14really there yet no so we tried to remember following the guidelines parang we tried what
05:19we can do now may makapagbigay kami ng night scene sa mga tao it's really about
05:24ano lang talaga what a community wants and what what they look for and then we do our best to be able to
05:30cater that to them hey food explorers hello okay so ito chibog na kami gambas al ay hilo
05:39our trip ko sa gamas usually kasi may gambas is saucy gusto ko trip ko yung ano yung mas oil you can
05:44dip the bread in it kung gusto nyo yun yung ginagawa ko usually tapos maraming garlic yun yung gusto ko
05:50ano kumain ko lasang lasak ko yung garlic so masarap paglilagyan mo nilagyan mo pa ng kanin
05:53tapos lagyan mo din sa tinapay pari ano eto yung eto yung dish na matakaw sa kanin ito naman tayo sa
06:00miso cream carbonara which is bago sa pandinig ko napaka generous ng serving
06:05oo and then walang tipid sa sahog kumbaga yan yung reklaman natin eh wala pong bacon eh oh eto
06:12gusto mo ng bacon ah
06:13sarap ang sarap super creamy perfect lang yung pagaluto ng pasta and
06:22syempre sobrang plus talaga sa akin no ang daming bacon
06:25ako nga absolutely
06:26oo sabon lang yung plus kya sa akin
06:28wala ko na curious ako kasi ang ganda ng kulay tingnan nakakatakam tong salmon miso glaze
06:34like another spoon
06:36sinubo na kagad boy ah i'm stuck
06:41natawa
06:44ala ang nasubo ko mara
06:46palhalataan ako dun ang sarap
06:48mmm
06:51eto naman ang lechon rice nila
06:54mmm
06:56yummy
06:57yummy yun
06:58lagi yun siya
07:00gusto ko na idagdag tender siya pati yung meat niya
07:03Okay.
07:04Let's go, brother.
07:06Let's go, brother.
07:07Oh, thanks.
07:08It's one of those when you don't have to eat it before you minum.
07:11I usually have a steak bowl.
07:12Here we go.
07:17You can never go wrong with steak.
07:19Now, let's go to the 225 fried chicken.
07:22Alright.
07:23Well, it's really spicy.
07:24We really like it.
07:25So, we need to be fair.
07:27Alright.
07:28Okay, okay.
07:29Okay, come on, come on.
07:31Oh, right?
07:32Akin!
07:34Sorry, pare.
07:35Sige lang, tol.
07:36Ayan yung magic, boy.
07:45Oh, boy.
07:46Sap ng gravy.
07:47Maling yung ulang.
07:48Ito pala ulang niya eh.
07:50It still has ano eh.
07:52Ano yung homemade vibes na fried chicken?
07:54Yeah.
07:55Yeah.
07:56Actually.
07:57When we started, our line was fusion comfort food talaga.
08:00And then, when it comes to the drinks naman, we just serve the usual favorites sa mga bar.
08:04The usual favorites, pero gusto namin elevated pa rin.
08:09The first branch of 225 kasi, it was in 225 Katipuna Namin.
08:12So, it was the number of the unit.
08:16Actually, I used to live there as well.
08:18So, the number 225 is really close to me personally kasi that's where I grew up.
08:24That's why we decided to just use the name 225.
08:26People really come in after four ne, four onwards, for happy hour, to unwind and all.
08:40Ano, sumuran naman natin?
08:41Let's go!
08:42Ito.
08:43Sa classic muna tayo.
08:44Amaretto, sorry.
08:45Classic favorite natin.
08:46Cheers, brother.
08:47Cheers.
08:48It's sweet.
08:49Ganon.
08:50Nasa mo ba namin yung alak?
08:51Yup.
08:52Patrip ka rin yung foam niya, bro.
08:53Kasi may ibang Amaretto na sobrang mabubble yung foam na parang di mo na napapansin.
08:58Na parang wala nalang.
08:59So, ito at least it's thick na tatitikma mo talaga.
09:02Paano?
09:03Singita natin ng konting bar chow dyan, bro.
09:05Alright.
09:06Ano ba kung uunahin mo dito?
09:07Siyempre ako, street food talaga.
09:08Street food.
09:09Street food, guys.
09:10Ito may cake yam, may chicken bowls, squid bowls.
09:12Ayan.
09:13Dito naman tayo.
09:15It's called the Crimson R.
09:16Crimson R.
09:17Ayan.
09:18First of all, ganda na ng kulay.
09:20Walang pula.
09:25Mmm.
09:26I think ito yun sa mga...
09:28Alam mo yung beginner, kumbaga beginner lang na manginginom kumbaga.
09:32And gusto lang pa...
09:33Gusto lang magpa sweet.
09:35Gustong magpa...
09:36Kumbaga tridor to, bro.
09:38Tridor to, bro.
09:39Oo.
09:40Gusto magpasweet namin.
09:41Alam mong...
09:43Maya-maya feeling mo.
09:45Sweet-sweet lang.
09:46Actually, diba?
09:47Mayamaya sweet ka na sa katabi mo.
09:48Oo.
09:49Tatlusat pa lang, clingy ka na.
09:51Ganon.
09:53Bar chow ulit ako, bro.
09:54Toll?
09:55Kailangan in-between pa rin.
09:56Kailangan na mong kulutan.
09:57Sige, sige.
09:58Sisig tacos.
09:59Sisig tacos tayo.
10:00Thank it, bro.
10:02Masarap.
10:03Sobra.
10:04Lalo na yung sauce.
10:05Dito na tayo sa Purple Lady.
10:06Purple Lady.
10:07Yes.
10:08Oo, okay.
10:09Oo, okay.
10:10Oo.
10:11Okay, okay.
10:12Oo.
10:13Oo, okay.
10:14Oo, okay.
10:15Oo, okay.
10:16Oo, okay.
10:17Oo, okay.
10:18Oo, okay.
10:19Oo, okay.
10:20Oo, okay.
10:21Oo, okay.
10:22Oo, okay.
10:23Oo, okay.
10:24Oo, okay.
10:25Oo.
10:26Teka lang.
10:27May flying cake si Purple Lady ah.
10:28Oo.
10:29Woo.
10:30Milky.
10:31Medyo.
10:32Parang milky siya.
10:33Ganon.
10:34Pero biglang sinipa ka ng alak sa dulo.
10:36Oo.
10:37Ganon.
10:38Medyo prangka siya.
10:39Cute-cute siya.
10:40May straw, may flower.
10:41It's purple.
10:42But ano.
10:43It's something.
10:44It's something.
10:45Ayan.
10:46Definitely would recommend all three.
10:47Something for everyone.
10:51Come visit us at 225.
10:53We are located at 26 Scout Torilio, Barangay Sacred Heart.
11:08Hey!
11:09Wala pa yung baboy rito!
11:12Hey!
11:13Nasa yung baboy!
11:14Ito ay minaga ko!
11:241999.
11:25Paano?
11:26Mahirap maglabada.
11:27Mahirap magmanicure.
11:28Yan ang anak buhay ko dati.
11:30Kasi ang mister ko wala naman trabaho.
11:32Ako wala nang anak buhay.
11:34Kaya naisip ko.
11:35Nanghirap ako ng isang libro sa biyena ko.
11:38Ay ko magtitinda na lang ako na kula.
11:41Pinahiram naman ako.
11:42Ang asawa ko kumukontra.
11:44Sabi niya,
11:45ako na magtinda.
11:46Hindi ka mabibilan.
11:47Maraming nagtitinda.
11:48Sabi ko,
11:49sa palara sabi ko,
11:50swertihan.
11:51Ito naman po ang aking munggo.
11:53Araw-araw ang munggo ko.
11:55Kahit hindi biyernes,
11:57may munggo ko.
11:58Ay siyempre sa nanay ko,
11:59doon ko siya natutunan.
12:00Pag nagluluto ng munggo yung sa bahay.
12:02Ayun, tinitignan ko.
12:04Maano ako.
12:05Kasang kasang natuto ko.
12:06Ito ang pagluluto ng munggo.
12:08Ganito, kamatis.
12:09Hindi na ako nagigisa.
12:11Kasi may gisa na.
12:12Nakaredy na akong gisambawang.
12:14Nilalagay ko na lang siyang ganyan
12:16pag malambot na ang munggo.
12:18Kasi malaking sa gabal sa akin
12:20yung mga gawang gusto ko.
12:21Diretso.
12:22Mga gandang pagluluto.
12:24Hindi takaw oras.
12:26Hindi takaw gaas.
12:27Ito, malunggay.
12:29Mga vitamin na gulay.
12:32Pag kumulo ito, okay na.
12:36O, ito.
12:37Luto na ito.
12:38Okay na ito.
12:39Pwede na po itong iserve.
12:40Sa karang din niya ko,
12:41talagang naging katuwang ko
12:42mulat sa pool hanggang ngayon
12:44mga kamag-anak ko.
12:45Kapatid ko't pamangkin ipag.
12:47Hanggang sa na-operahan niya ako sa cancer,
12:50nag-resign niya sa trabaho.
12:52Mahigit kalahating milyon.
12:55Sabi ko nga sa mga nakuhog
12:57na ako pa-operahan.
12:58Kayaan na lang ako.
12:59Ayaw nilang kumayag.
13:01Kahit dumangutang sila
13:03na ituloy.
13:04Tapos panaman,
13:05awa ng Diyos,
13:06tara ko sa ka rin.
13:07Okay.
13:08Hindi na ako nagbabago kasi
13:10yung timpla namin.
13:11Tsaka mabait akong tindera.
13:13Mapag-ano rin ako sa mga suki ko.
13:16Mapag-mahal ako sa suki.
13:17Malibinili ko po ngayon
13:19sa Dobong Iso po,
13:20tsaka Munggo.
13:21Sobrang mura po talaga.
13:23Tsaka maagang nauubos
13:24yung paninda nila dito.
13:26Yung isaw po,
13:27masarap po kasi talaga niya.
13:29Wala pong paet.
13:30Bumili ka na niya.
13:31May libre pa ang sabaw.
13:33Mas mura dito.
13:34Masarap ang pagkain.
13:36Tsaka malinis pati.
13:38Kung hindi sa kanila,
13:40wala ako.
13:41Sila kasi nagbibigay sa akin
13:42ng ano eh.
13:43Kabuhayan ko eh.
13:44Kung wala sila
13:45sa pagbinyan na ulang ko.
13:47Hindi ako makakarating sa ganito
13:49kalagandang pagkahanap buhay ko.
13:51Hindi ko mapagtatapos
13:52ang mga anak ko
13:53ng dahil lang sa kanila.
13:55Kaya malaking pasalamat ko
13:56sa mga suki ko.
13:57Ano,
13:59laban lang.
14:00Silang masungit.
14:01Konting takubaba.
14:03Hindi po.
14:04Pag mabili ka na,
14:05masungit ka.
14:06Hindi.
14:07Kailangan.
14:08Okay ka pa rin sa mga suki mo.
14:09Kahit makulit.
14:11Parang hindi ka mawala ng customer.
14:13Babalikan ka.
14:17Sa kahabaan ng maginhawa,
14:19may lugar na pwede ka kumain,
14:20magkape,
14:21at mag-inom.
14:22Ngunit may mas malalim na kwento
14:24kung paano nag-umpisa
14:25ang restaurant na ito.
14:26Back 2023,
14:28na-depress ako
14:29and I was really longing
14:30for a safe space.
14:32Parang naglulong ako doon
14:34sa pakikipag-usap
14:35sa mga kaibigan,
14:36MAFI.
14:37Siya lang actually
14:38yung mini-meet ko
14:39na kaibigan noong 2023.
14:41Nasha-share niya
14:42na pag nangingibang bansa siya,
14:44nag-vivisit siya ng plantation.
14:47Naniniwala kasi siya
14:48na para malaman yung culture
14:50ng ibang bansa,
14:51kay Ernest Hemingway
14:52na she needs to visit
14:55yung bar.
14:57Doon nag-umpisa
14:58yung aming idea
15:00ng The Sanctuary Cafe and Bar.
15:02So, pinangalanan namin
15:03itong The Sanctuary.
15:04Actually, yung mga coffee namin,
15:05it's a distinct single origin coffee.
15:08We are proud to say
15:10na kami lang yung nag-offer talaga
15:12and kami mismo
15:13yung nag-aangkat
15:14ng mga coffee luwak beans
15:17indalhin dito sa Pilipinas
15:19from Bali.
15:20Kung gusto mo
15:21ng tahimik na lugar
15:22habang nagkakape,
15:23meron silang mini-library.
15:25It is really our sanctuary
15:28and it can be your sanctuary as well.
15:32At hindi pinalampas
15:33ng ating mga food explorer
15:34ang mga pagkain
15:35at drinks
15:36ng The Sanctuary.
15:39Asian inspired
15:40ang mga pagkain dito
15:42tulad ng Wagyu Sweet Potato
15:44Miso Bliss
15:45na inspired sa isang
15:46street food ng Taiwan
15:47na mas elevated
15:48dahil sa Wagyu.
15:50Matitikman din nila
15:51ang crispy tofu
15:52in garlic sauce
15:53with pickled crunch.
15:55Ito naman ang version nila
15:57ng sikat na stinky tofu
15:58ng Taiwan.
15:59At ang Wagyu
16:00ang Cabbage Omelette
16:01Miso Blaze
16:02naman ay inspired
16:03sa Japanese Okonomiyaki.
16:07And Chef, balita ko
16:08may ano pa kaya dito?
16:09May extra pa kaya yung
16:10magic na ilalagay dyan?
16:12Ah, oo.
16:13Hindi pa pala ito.
16:14Oo, meron.
16:15Meron.
16:22I'm a big fan of
16:23omelette dito.
16:24Like, I mean,
16:25breakfast guy talaga ako.
16:26So, hindi nawawala yung omelette.
16:28Every time na nagluluto ako
16:30ng breakfast
16:31or going outside
16:33to grab breakfast.
16:34If you guys are
16:35particular in
16:37counting your calories
16:39or yung macros,
16:40nagka-count kayo.
16:41Swak to.
16:42Bagay to sa inyo.
16:43Ah.
16:44Plus the protein.
16:45Di ba?
16:46Salwagyu.
16:47Approve, approve for me.
16:48Approve, buddy.
16:49Ito.
16:50Puntahan naman natin tayo
16:51dito sa tofu kasi
16:52I think this is better
16:53but we can't eat it
16:54even if you put it in the sauce.
16:55Dink, bro.
16:56Dink, dink.
16:57Dink, dink.
16:58Dink.
16:59Ah, man!
17:00Not darling.
17:01I like it.
17:02I like it.
17:03It's good.
17:04It's hot, right?
17:05It's best to eat
17:06when it's served hot,
17:08while it's crispy.
17:09The sauce is really good.
17:10The sauce is really good.
17:11Approve.
17:12Approve.
17:13Approve.
17:14This is the wagyu
17:15on sweet potato miso gris.
17:17Dink.
17:18Dink, bro.
17:19Yes, sir.
17:20Mmm.
17:21It's so good.
17:22It's so good.
17:23It's so good.
17:24Mmm.
17:25Ah, interesting lang lasa
17:26kasi andun yung tamis
17:27and then andun yung...
17:29Saltiness na ka.
17:30Yeah.
17:31Sweet and salty.
17:32Sweet and salty.
17:33Mm-hmm.
17:34And they added something
17:35for the texture.
17:36Kasi pag sweet potato,
17:37ginawa mong mash.
17:38Very soft, very mushy.
17:39And then andun yung starch din, di ba?
17:41Ah, so nagawa nilang,
17:42parang it's solid siya,
17:43na cake texture.
17:44May chew siya.
17:45Hindi lang siya,
17:46parang rectang...
17:47Rectang,
17:48andun na kaagad.
17:49Mosh lang siya.
17:50So ayun.
17:51May bite to it.
17:52So the texture talaga
17:53really adds to
17:54the whole experience.
17:55And of course,
17:56after nating kumain,
17:58Jeffrey,
17:59it's time for coffee.
18:00Coffee time naman.
18:01At tutulungan tayo ni Ate Rose
18:02ngayon.
18:03I-demo niya sa atin
18:04kung paano gumawa ng...
18:05Ah, coffee luwa.
18:07May expectation na ako na special
18:09itong kape nila.
18:10Oo.
18:11Ayan.
18:12Satisfying siya tingnan eh.
18:13Ayan.
18:18Ang sarap.
18:19Ang sarap.
18:20Diba?
18:21Yeah, very strong coffee taste.
18:22Andun yung aroma,
18:24yung...
18:25Medyo may manamissness na ko.
18:26Yes.
18:27And then, yun,
18:28given strong siya.
18:29Strong coffee.
18:30Oo talaga.
18:31May gisinga talaga dito.
18:32Oo.
18:33And of course,
18:34siyempre,
18:35habang napasarap yung kainan natin,
18:36siyempre,
18:37tinawag ko na yung best friend ko.
18:38Welcome, Miggi!
18:39Yes, sir!
18:40Yes, happy hour!
18:41Happy hour!
18:42Happy hour na eh!
18:43Kailangan yung na rice box.
18:44Oo, kailangan ng kahappy.
18:45Ito na nga yung drinks natin po,
18:46mga ka-extorer.
18:48Ito.
18:49The first one is the Great Gatsby.
18:50Ito yung Queen Bee.
18:51Queen Bee.
18:52Okay.
18:53And then the Pink Bahag Hari.
18:54Okay.
18:55I'll pick Queen Bee.
18:56Oh,
18:57ikaw na sa Pink Bahagari.
18:58Parang.
18:59Binigay, binigay.
19:00Kasi ito ang ko kuning ko eh.
19:02Parang may gold siya oh.
19:04Ito.
19:05Ito.
19:06Ito.
19:07Ito.
19:08Ito.
19:09Ito.
19:10Ito.
19:11Ito.
19:12Ito.
19:13Ito.
19:14Ito.
19:15Ito.
19:16Ito.
19:17Oo.
19:18Oo.
19:19Oo.
19:20Oo.
19:21Oo.
19:22Oo.
19:23Oo.
19:24Oo.
19:25Oo.
19:26Oo.
19:27Oo.
19:28Oo.
19:29Oo.
19:30Oo.
19:31Oo.
19:32Oo.
19:33Oo.
19:34Oo.
19:35Oo.
19:36Oo.
19:37Oo.
19:38Oo.
19:39Oo.
19:40Oo.
19:41Oo.
19:42Oo.
19:43Oo.
19:44Oo.
19:45Oo.
19:46Oo.
19:47Oo.
19:48Oo.
19:49Oo.
19:50Oo.
19:51Oo.
19:52Oo.
19:53Oo.
19:54Oo.
19:55Oo.
19:56This is the rainy season, one of the most important things that we anticipate the prom day is the labong.
20:12Ito yan, bamboo shoots.
20:14These are the days where they're going.
20:17They're not available in other parts of the Philippines.
20:20Kaya talagang yung mga kinalakihan ito may malalim na connection sa kahit anong putahing lulutuin mo.
20:28Kadalasan ito, combination ito, labong at saka saluyot.
20:32And meron din akong natikman before na parang tinola style lang siya
20:37or pinakuluan lang yung manok, tapos sinaluan ng labong.
20:40Yun yung gagawin natin.
20:42We have to remember when we're preparing labong is
20:46kailangan itong ma-blanch ng ilang beses.
20:51Meron itong toxins na
20:54pag hindi mo na prepare ng maayos
20:56might actually have some impact doon sa kakain.
21:00So, kakat lang natin ito.
21:04Itong medyo matitigas na part,
21:06i-prepare ko ito ng
21:08kadalasan ito naka-julien.
21:10Pag bibili ka nito sa palengke ng nakagayat na
21:12nakastrips na ito.
21:14For those na hindi pa nakakatikin ng labong,
21:16ang lasa nito,
21:18nasa medyo may takla ng kaunti.
21:21But what you really want with this ingredient
21:24is yung bite niya,
21:26na kahit palambutin mo siya,
21:28meron at meron siyang crispness na ibibigay sa'yo.
21:33Yung ating fat dito, kumukulo na yung tubig.
21:37Lagay lang natin.
21:39Pakukuloan natin yung ating labong for about mga 5 minutes.
21:47Habang iniantay natin yan,
21:49prep na natin yung ating chicken.
21:51So, we have here native.
21:55Lagyan natin ng oil.
21:59Sear natin yung chicken.
22:01Sa habang binabrown natin yung ating chicken,
22:06prepare lang natin yung ating luya.
22:13Then yung ating sibuyas.
22:15Simplahan natin ng fish sauce.
22:29Lagyan lang din natin ng chicken stock.
22:33So, habang pinalalambot natin yung ating manok,
22:36balik tayo dun sa ating labong.
22:38So, makikita ninyo yung pinagpakuluan natin ng labong.
22:46Nag-iba na yung shade niya.
22:48On the yellow, greenish yung kulay niya.
22:52So, yun yung i-discard natin or i-dispose.
22:55Tapos, ulitin lang natin yung proseso.
22:57Habang, pinalalambot natin yung ating manok.
23:01Typically, pag pangalawa na, pwede nyo ng tikman.
23:04May kaunti pang pakla.
23:07I think ito na yung last natin na babalian siya.
23:09So, food explorers, kung meron kayong ibang teknik
23:13kung paano maalis yung toxic nga na parte ng ating labong,
23:17share with us.
23:19Para matuto tayo, baka may mas mabilis pa kayong style or technique
23:23para mas mapadali yung proseso.
23:25Yung ating manok naman,
23:27ayun, kumakalas na.
23:29Pwede na, saktong-sakto pagkatapos natin dito,
23:32pwede na natin irekta doon sa ating pinakukulong manok.
23:41Prepare lang natin yung ating dahon
23:44at yung ating sile.
23:49Laglag lang natin yung ating sile.
23:52You guys have the option to reduce this
23:55kung gusto nyo siyang iserve ng parang masarsa lang yung feel.
23:59Pero ako, dahil sa panahon, masarap yung mahihigupin.
24:03Kaya, lagyan na natin yung dahon ng sile.
24:08At pwede na tayo mag-serve.
24:16Cheers!
24:17Mmm!
24:21Dina, mapahit, no?
24:23Dina, mapahit, no?
24:25Dina, mapahit makano, no?
24:26Mapahit yan, sobra.
24:28Sakto lang yung lambot, no?
24:30May laban ng kaunti, pero malambot.
24:31Macadarap ng pagkakitонов, Moop!
24:32Alay, matopang mula- miteinander.
24:33Dina, ay siya ang malambot.
24:37Masihigay lagi
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