Kris Bernal invites us inside her foodie world at Kauri Taproom! (Full Episode) | Farm to Table - video Dailymotion

GMA Network

Aired (November 16, 2025): Discover the story behind Kauri Taproom with its co-owner, Kris Bernal. Explore the flavors and get a behind-the-scenes look at how she turned her creative mind into this exciting foodie destination.   Plus, Prince Clemente shows us a snack recipe perfect for meryenda time, while Chef JR Royol whips up easy chicken dishes using Ayam Cemani, a rare black chicken breed from Indonesia.   For more Farm to Table Full Episodes, visit this link: https://shorturl.at/R2Tip

Transcript

00:00Let's get started.

00:29Let's get started.

00:59So ito, ma-maximize natin yung ating pan.

01:02And of course, na-miss natin yung makapagluto tayo ng old-fashioned farm-to-table style.

01:09So meron tayong mga kahoy dito.

01:12Bago natin i-prepare yung ating chicken, pre-heat ko na yung ating pan.

01:16And then for this dish, gagamitin muna natin yung dark meat.

01:24Ibig sabihin, leg quarter.

01:28So cut lang natin to.

01:32Portion.

01:32You often hear na pag si Manny or black chicken, yung meat is black, feathers niya black.

01:47And in fact, pati yung kanyang innards, at least some of it, black din.

01:55And ito namang breast part will save this for a different dish.

02:01Sear na natin yung ating chicken.

02:07And habang nasa pan, season lang natin ng salt.

02:11Habang binabrown natin yung skin side ng ating mga chicken, prepare muna natin yung ating aromatics.

02:36Maganda na yung browning doon sa ating mga chicken.

02:40We will set this aside.

02:51Then, gigisan na natin yung ating mga aromatics.

03:06Next up, yung ating tomato paste.

03:10And then, yung ating rice.

03:26Pag nakikita na natin na medyo nagtututong na yung ating rice, pwede na natin ilagay yung ating chicken stock.

03:32Then, babalik lang natin yung ating mga chicken.

03:46Since may kanin yung dish natin, of course, you want it to soak up all the flavors and at the same time, maluto ng tama.

03:53The only way to achieve that is to have foil or something to cover it with.

03:59And of course, ito yung mga part na gusto natin mild lang.

04:14Sa lahat na nagsasayang, alam nyo ito, dapat hindi masyadong malakas yung apoy.

04:17So, yung coals or yung baga na nakikita natin dito, ilalagay natin sa isang area kung saan hindi super init

04:25o sobrang lakas nung may bibigay niyang apoy or init doon sa ating parang inaway sinasaing na kanin.

04:31So, i-in-in lang natin yung ating kanin hanggang maluto kasama nung ating chicken.

04:41After that, pwede na tayo mag-serve.

04:55Black chicken.

05:01Hello mga food explorers!

05:06At ako si Prince Clemente.

05:08At ngayong araw, tuturuan ko kayo ng napakadaling recipe na perfect na perfect para sa mga after ng basketball o after ng workout.

05:16Ang tabag dito ay cheese dog bread roll.

05:25So guys, ang first step natin, syempre, is yung ating cheese dog.

05:31So, let's start.

05:32Lagay tayo ng konting tubig.

05:40Start na tayo mag-flatten ng bread.

05:43Flatten lang sya up, down, and side to side.

05:48So, yan, malapit nang maubos yung tubig.

05:55So, lagay tayo ng konting oil.

05:57So, okay na itong ating hot dogs, at ito muna ay ating i-set aside.

06:07Ang ating next step naman ay gumawa tayo ng ating egg wash.

06:11Mag-crack tayo ng dalawang eggs.

06:13And then, babatihin na natin sya.

06:20Then, after mabati yung ating egg, let's add milk.

06:28Yan, so, ready na ang ating egg wash.

06:31So, start na tayong gumawa ng ating bread roll.

06:34Kuha lang tayo ng ating hot dog cheese.

06:38Yan.

06:39Add natin yung cheese, tapos yung ating hot dog.

06:43Then, i-roll lang natin yan.

06:46Then, ibabad sa ating egg wash.

06:49Then, sa ating bread crumbs.

06:51Yung mga social media, kapag binuksan mo, talagang,

06:54yung mga feed, ang daming pagkain, mga food trip.

06:57Lalo na yung mga food trip spot around Metro Manila.

07:01Ready na sya para prituin.

07:04So, let's start.

07:10Yan, so, habang nag-aantay tayo na matapos yung prituin,

07:13gawa na rin tayo ng kanilang sauce.

07:15Meron lang tayong mayonnaise and ketchup.

07:18So, yan.

07:25Mga konting minuto pa.

07:28Wait tayo until mag-golden brown sya

07:30para talagang maganda yung pagkakaprito.

07:32Inaganap lang ako online ng mga perfect na pang merienda talaga na

07:36madali syang i-prepare yung pag wala ka ng oras,

07:40yung tipong 10 minutes na lang, ganyan,

07:42kaya mong lutuin.

07:43Kaya, eto yung napili ko.

07:45Yan.

07:45So, talagang golden brown na sya.

07:47So, ready na sya.

07:48Let's go.

07:50And, ilagay sa strainer para medyo malesen yung ating oil.

07:55So, syempre, dapat i-plating natin sya, di ba?

07:57Para maganda.

08:00So, yan.

08:01Dahil ready na sya, ready na rin akong tikman.

08:12Grabe.

08:13Napakasarap.

08:14Ito ato yung pinakamasarap na merienda na tikman ko.

08:16So, syempre, love your own, di ba?

08:25So, yun, mga food explorers.

08:27Okay ba yung aking ginawang cheese dog bread roll?

08:30Try niyo sya.

08:31Perfect yan sa mga merienda.

08:33And, kahit sa mga kids, di ba?

08:35Yung mga bata, syempre talagang favorite ang hot dog.

08:38So, yun.

08:39And follow niyo ako sa aking mga social media accounts yan.

08:42Facebook, Instagram, TikTok, at Prince Clemente.

08:46Kilala natin si Chris Pernal na magaling na artista,

08:53mapagmahal na mami,

08:55at masipag na businesswoman.

08:58At ang bago niyang baby?

08:59Matap, chungu?

09:00Tao ko, chungu.

09:01Malikot kasi yung utak ko eh.

09:04Lalo na kapag wala akong soap na ginagawa

09:05or pag di ako masyadong busy.

09:07Lagi kong nasa isip,

09:07anong business ang pwede kong gawin?

09:09Ganyan, ganyan.

09:10So, naisip ko,

09:11alam mo naman,

09:11lagi akong into food business.

09:13So, naisip ko mag-come up ng Filipino restaurant

09:16showcasing the Filipino craftsmen.

09:19Gusto ko,

09:19pag pumunta yung mga tao dito,

09:21parang,

09:22uy, ang tagal ko nang dinakain to ah.

09:24Parang,

09:24subukan ko nga ulit,

09:26na-miss ko to ah.

09:26At sa probinsya ko lang to na nakakain eh.

09:29Yun yung gusto kong maiwan sa kanila.

09:30So, naisip namin kasi yung kauri

09:32because,

09:33kauri kasi,

09:34may kauri tree kasi eh.

09:36Yung kauri na puno,

09:37parang,

09:37it symbolizes strength

09:39and timelessness.

09:40At ito yung parang isa sa mga pinaka-long-lasting

09:43at pinaka-matibay na puno.

09:45So, naisip namin,

09:46pwedeng, ano,

09:46pwedeng sinisimbolize namin tayong mga Pilipino.

09:49Na, ano mo yun,

09:50matapang tayo,

09:52lumalaban tayo,

09:54ganyan.

09:54At saka,

09:54at the same time,

09:55kauri, parang,

09:57belongingness.

09:58Kasama ka,

09:59alam mo yun,

09:59part ka ng community.

10:06Ayan,

10:07at dito na tayo sa favorite part ko,

10:08ang kumain.

10:10At kasama ko syempre,

10:11si Chef King.

10:12Alam nyo,

10:12ang kwento namin ni Chef King,

10:14na-meet ko sya sa isang private event

10:17na may food tasting.

10:19Tapos,

10:19natikman ko itong laing pasta.

10:22Sabi ko,

10:22sinong gumawa nito?

10:23And then,

10:24pinakilala sa akin si Chef King.

10:25And then,

10:25doon ko sya nidiscovered.

10:26So, sabi ko,

10:27halika nga gawa nga tayo

10:28ng restaurant na,

10:29parang,

10:30international cuisine

10:33with Filipino twist.

10:34So,

10:35anyway,

10:35pag-usapan natin yung laing pasta.

10:36Excited na ako

10:37kasi favorite ko talaga ito.

10:38Ito tagang nagpa-oo sa akin

10:40para gawin tong kauri.

10:41Laing.

10:43Sinasama natin siya sa rice.

10:45Dilagyan namin ng twist.

10:46Sinama namin siya sa pasta.

10:47Parang may pagka-Italian siya.

10:49Pero,

10:50doon pa rin yung Filipino,

10:51ano yun,

10:52dating niya ng pagka-Pilipinoy.

10:54At saka,

10:55alam mo,

10:55pag tinikwan mo sya,

10:56hindi mo maiisip na bagay pala

10:57ang laing sa pasta.

10:59Bagnet kare-kare.

11:01Bagnet, yes.

11:02So,

11:02isipin nyo yung bagnet ha.

11:03Ginawa mong kare-kare.

11:05Hindi sya yung typical na beef kare-kare.

11:07Ito kasi,

11:08parang siyang normal na

11:10sinaserve sa atin.

11:11Pag may mga feast.

11:13So,

11:14why not

11:14ihalo natin lahat ng mga ingredients

11:17sa isang bowl,

11:17sa rice bowl.

11:19So,

11:19para ma-enjoy.

11:20So,

11:20habang tinitikman natin siya,

11:22para natin naalala yung

11:23family bonding natin.

11:24Ah,

11:25totoo yan.

11:25Kasi pag sa mga handaan,

11:26lagi talagang may kare-kare,

11:28di ba?

11:28Tapos,

11:29usually,

11:29di ba,

11:29chef,

11:29ang kare-kare masabaw.

11:31Pero itong atin,

11:32hindi sya ganun kasabaw,

11:33no?

11:33Yung tamang sauce lang sya.

11:34Tamang sauce lang.

11:35At saka,

11:36proud ako dun sa ginagawa naming mga bagnet

11:38kasi very crispy,

11:40yet ang tender niya.

11:41Yes.

11:42Naku,

11:42isa pong gustong-gusto ko,

11:43chef,

11:44itong crispy pata.

11:45Naku,

11:46mataas ang standards ko sa crispy pata

11:47kasi gusto ko yung balat.

11:49Talagang very crispy.

11:51Yung ano niya,

11:51yung meat, no?

11:52Yung an-lambot-lambot.

11:54Dapat talaga,

11:54slow cook lang talaga sya.

11:55Yun yung sekreto doon.

11:56And,

11:57yung final niya,

11:59bago sya i-fry,

11:59kailangan dry.

12:01So,

12:01mawala yung moisture ng skin

12:03para mas malutong yung meat.

12:05Sobrang crispy.

12:07So, actually,

12:07ito namang baby squid.

12:08Ang nagustuhan ko dito,

12:09sobrang lambot ng squid natin.

12:11Ito parang nag-melt yung squid.

12:13So, sobrang lambot.

12:15Parang appetizer sya.

12:16So,

12:16meron syang bread.

12:17So,

12:17pwede mo syang spread.

12:20Tapos,

12:21meron din syang garlic confit.

12:25Ang lambot yung squid, chef.

12:28Kakomplement yung garlic, na?

12:29Okay,

12:30meron tayong sushi platter dito.

12:33Pero,

12:33wait lang.

12:34Iba yung toppings niya.

12:35Yung sushi platter natin,

12:36ito,

12:37may bopis.

12:38Yung isa,

12:38may adobong pusit.

12:40At ito,

12:40may kare-kare.

12:41Japanese-inspired,

12:43pero,

12:44Pinoy pa rin yung the thing.

12:45Ito,

12:45bopis ang nasa taan.

12:47Yung style niya is aburi.

12:49Aburi.

12:49Yes.

12:50So,

12:50may,

12:51ginagrill pa namin sa ibabaw.

12:53Binabroil pa yan.

12:54So,

12:54may,

12:54may crusting pa yan sa ibabaw.

12:57So,

12:57ito,

12:57gusto ko na in-incorporate natin yung

12:59samyupsal na

13:00teknik ng pagkain

13:02into bagnet buro.

13:05O,

13:05diba?

13:06Kuha ka ng mustasa,

13:07tas may bagnet ka.

13:09And then,

13:09meron tayong bagnet buro.

13:13Pero,

13:14in fairness,

13:14kasi alam mo,

13:15minsan lang ako makakita sa menu

13:16na may buro talaga.

13:18Chef,

13:18natuto ka daw gumawa ng buro

13:20sa probinsya niyo,

13:22nung bata ka pa.

13:23Oo,

13:23sa Pangasinan.

13:24Actually,

13:25yung...

13:25Pangasinan ba galing yan?

13:27Central Luzon.

13:28Meron din siya sa Pampanga.

13:29Pero yung version namin,

13:30kasi puro isda.

13:32So,

13:32puro tilapia,

13:33bangus,

13:34yun yung binaburo namin.

13:35Nagpaturo ko sa chewing ko.

13:36Mahilig kasi ako magluto talaga.

13:38So,

13:38nakita ko siya.

13:39Tinan ko,

13:39paano ginagawa?

13:40Masarap niya,

13:41kasi kakaiba yung buro,

13:42yung pag-inglasa ng buro.

13:44Plus,

13:44healthy rin siya.

13:45Probiotic cell.

13:46Ah,

13:46talaga?

13:47Oh,

13:47wow!

13:48Galing yun, ah!

13:49Siyempre,

13:56hindi lang masarap ang pagkain namin.

13:57Masaya din dito ang happy hour.

14:00Woo!

14:00So,

14:00eto na nga pinapakilala ko sa inyo.

14:02Our mixologist,

14:03Janna.

14:04Ang ganda,

14:04di ba?

14:05Actually,

14:06dun ko na meet si Janna.

14:07Gandang-ganda ako sa kanya.

14:08Ito yun,

14:09kami ng asawa ko,

14:10pumunta kami sa

14:11Speakeasy bar niya.

14:12And then,

14:13ayun,

14:13parang finifeature siya

14:15kasi ang galing niya nga

14:16gumawa ng mga

14:16craft cocktails,

14:17tapos nag-mi-mix-mix siya,

14:19ganyan sa'yo,

14:19ang ganda naman itong

14:20mixologist na ito.

14:22Kwentohan mo nga ako,

14:23Miss Janna,

14:24paano mo ginagawa yung

14:25mga craft cocktails?

14:26What makes it special?

14:28Okay,

14:28yung craft cocktails natin

14:29here sa Kauri,

14:30since Kauri focuses

14:31on Filipino flavors,

14:33nag-isip ako ng mga

14:34ideas or

14:35inspiration na

14:37nag-highlight

14:37ng Filipino flavors.

14:40For the

14:40maisconyelo,

14:42since it's a

14:42Filipino favorite

14:44na merienda,

14:45hindi ko pinalampas

14:46na wala tayo

14:47yung cocktail

14:49na

14:49inspired by it.

14:51Alright,

14:52got it.

14:52Perfect.

14:53Pour mo lang here,

14:54tapos tap

14:56para mag-close

14:57and then

14:57do the

14:58honor's mistress,

14:59shake it.

14:59Hold it here

15:00para mas,

15:01parang hindi bagay sa atin.

15:02And then,

15:03the other hand here.

15:05And then,

15:06long shake,

15:08yes.

15:09Saray,

15:11pwede ko na maging

15:11sideline to ah.

15:12pour mo siya dun sa

15:15ready,

15:16ano natin,

15:16glass with eyes.

15:17May ganito pa pala siya.

15:18Yes.

15:20Oh, di ba?

15:21Ikaw na bahala

15:22kung papaano mo

15:22i-ano,

15:23i-design.

15:25Mag-dash ka ng

15:25cinnamon to

15:26add more,

15:28yes,

15:29depth of flavor.

15:30Ano to?

15:30Ganun ba kadami?

15:31Um,

15:32condensed milk po.

15:34Ito yung nagpapadagdag ng tamis.

15:35Ito naman mais.

15:36Yes.

15:37Put the spoon here

15:38para ayan yung pang ano nila.

15:39Ay, sabagay.

15:40Ayan.

15:41Andun pa rin yung

15:42ano.

15:42Yes,

15:43perfect.

15:43Mais,

15:44conyelo,

15:45cocktail.

15:45Bye,

15:46kauri.

15:47Ang sarap.

15:49Ala,

15:49ang sarap.

15:50This one is called

15:51San Juan Spritz naman.

15:52Since actually,

15:53di ba,

15:53nasa San Juan

15:54ang kauri.

15:55Ay,

15:55gusto ko yung may ganun kwento.

15:57Oo.

15:58So anyway,

15:58magsistart tayo sa vodka.

16:00This one is the

16:01achara syrup.

16:02Achara?

16:03Sinong gumawa niyan?

16:04Tayo din sa kauri.

16:05From scratch.

16:06Achara syrup.

16:07Paano naging syrup yung achara?

16:09Lalagyan na natin ng ice.

16:12Naglagay ako ng chili tincture.

16:14Actually,

16:14Chili?

16:15Yes,

16:15chili tincture.

16:17This one is made out of vodka.

16:19Tapos,

16:20binabara natin ng mga sili.

16:22So,

16:22naglagay ako ng orange slices

16:24and basil

16:24to add more,

16:25ano,

16:26flavor and aroma

16:27sa cocktail natin.

16:28In fairness,

16:28itura niya parang achara talaga.

16:30Oo,

16:30di ba?

16:31Yung cocktail na to,

16:32may experience siya.

16:33So,

16:33parang after mong kagatin

16:35ang bagnet,

16:36this one naman.

16:37Kasi bagay ang bagnet

16:38sa achara.

16:39Let's try.

16:40Masarap.

16:46In fairness sa kanya,

16:47nalasaan ko yung achara,

16:48pero hindi nga siya yung maasim na achara.

16:51Ang galing!

16:51Paano nagsarap?

16:53Saka alam mo,

16:54bagay talaga yung bagnet

16:54kasi ito,

16:55medyo maalat-alat naman.

16:56Yes.

16:57So,

16:57nag-combine-combine

16:58yung mga flavors.

16:59Next time,

17:00ako na yung makikita nyo dito

17:01at nag-ano,

17:01babartender.

17:02Wow!

17:02Of course,

17:09kung meron tayong craft cocktails,

17:10meron tayong craft beers.

17:12And this is headed by Miss Deya.

17:14Alam mo,

17:15very interesting.

17:15Alam mo,

17:15paano ako nakilala si Miss Deya.

17:17So,

17:17nung baby shower ko,

17:19naghanap yung asawa ko

17:19ng drinks for adult.

17:21Kasi syempre,

17:21pag baby shower,

17:22puro mga,

17:22alam nyo na,

17:23mga juice,

17:24ganyan.

17:25So,

17:25sabi niya,

17:25paano naman kami yung mga adult

17:26at mga lalaki

17:27ng mga drinks namin?

17:28So,

17:28naghanap ako ng anong

17:29Moelle Bar

17:29ng craft beers.

17:30Ayan,

17:31nahanap ko si Jade's

17:32Temple.

17:33Actually,

17:33what's different about

17:34our craft beer is

17:36we are also promoting

17:38yung local ingredients.

17:40So,

17:41very Filipino siya.

17:42So,

17:42in line talaga siya

17:43with Kauri.

17:44So,

17:45nagmamatch yung flavors

17:46ni Jade's Temple

17:47sa mga food

17:48and cocktails

17:49ni Kauri talaga.

17:51Sometimes,

17:52yung ingredients

17:53ng Philippines

17:55is parang

17:56na-overlook

17:57ng other people.

17:59When I had this business,

18:00I wanted to promote

18:01and also

18:02yung ingredients

18:03ng Philippines.

18:05So,

18:06ayan,

18:06very nostalgic

18:07yung mga flavors

18:08na ito for me

18:09but at the same time,

18:10it's also promoting

18:11our agriculture.

18:13Favorite ko itong

18:14mango lager

18:15kasi lasang-lasya mo rin

18:17yung tamis

18:18ng mangga

18:19na hindi

18:19na-overpower

18:21din naman yung

18:21beer.

18:22So,

18:22ito yung mango lager.

18:24Yung mga pagkain

18:25namin kasi,

18:26ginawa din siya

18:27para bagayan

18:27yung mga craft beers

18:28namin.

18:29So,

18:30maganda rin

18:30combination

18:31yung mango lager

18:32natin

18:32with

18:32tinapapizza.

18:34So,

18:34sarap.

18:38Ito talaga yung mga beers

18:39na kaya kong inumin.

18:41Refreshing.

18:43Ang sarap

18:43yung pizza natin.

18:45This one is

18:46IPA.

18:47So,

18:47yung IPA

18:48actually is

18:49parang

18:50usually yung mga craft beers

18:52known for their IPA.

18:54Parang

18:54naging flagship na siya

18:55ng mga brewers.

18:57So,

18:57ito yung IPA natin.

18:59And,

19:00usually mga savory food.

19:02Yun yung bagay

19:02sa IPA natin.

19:04In fairness sa IPA natin,

19:05hindi siya yung ganun

19:06ka strong,

19:07yung taste.

19:08So,

19:08very drinkable yung

19:09sa atin.

19:10And then,

19:11we focused more

19:12on yung

19:13pagka floral

19:14ng IPA

19:15kasa dun sa

19:17paet

19:17tsaka sa taas

19:18ng alcohol content.

19:19Baka naman

19:20pwede nyo pong

19:20bisitahin at experience

19:22ang kauri top room

19:24dito lang po

19:24sa Wilson Green Hill.

19:26Sana makapunta po kayo

19:27at nako,

19:28balitaan nyo ko

19:29kung ano

19:30ang tingin nyo

19:30dito sa mga hinandaan

19:32namin dito sa kauri top room.

19:36I think

19:37one of the essentials

19:39of

19:40being able to put up

19:41siguro

19:43really savory

19:45at yung talagang

19:47swabbing masarap na

19:48putahe is

19:49identifying the ingredients.

19:52Yung ginamit natin kanina

19:54which is yung dark meat,

19:55yung leg quarter,

19:57matagal ang cooking time nun.

19:59And then,

19:59itong breast part

20:00is

20:02mabilisan lang.

20:03Pwede-pwede ito.

20:04Ito yung mga pang

20:05pang salad.

20:08And when you identify

20:09yun nga,

20:09yung cooking time,

20:11yung characteristics

20:11ng bawat ingredient,

20:13mas mapapalabas mo

20:15yung sarap niya talaga.

20:16So,

20:17we'll be doing

20:17mint chicken.

20:18And you know

20:21na

20:21naalagaan ng maganda

20:23ang kanilang manok?

20:25Dahil,

20:26ito yun naman yan.

20:28So,

20:28we'll use that

20:29as

20:31our fat.

20:33So,

20:33lagay na natin

20:33sa ating pan.

20:34And kagayan yung sinabi nila

20:43sa black chicken,

20:44again,

20:44feathers,

20:45meat,

20:46at saka yung

20:47loob,

20:47laman loob niya,

20:49itim.

20:50In fact,

20:51pati yung kanyang buto,

20:54actually,

20:54may membrane lang siya.

20:55Parang may plastic

20:56diyan na

20:57aakalain

20:58ating itim din.

20:59Pero pag kinalgal mo,

21:00hindi man siya itim na itim,

21:01pero at least it gives you a shade

21:03ng dark pa rin.

21:05So,

21:05since mabilisan lang yung luto

21:07na gagawin natin,

21:08tatanggalin lang natin

21:09yung pinakalited na yan

21:10doon sa kanyang loin.

21:15So,

21:16we have our chicken ready.

21:18Prepare lang natin yung

21:19ating apoy.

21:24Dagdagan lang natin

21:24ng layer of flavor

21:26by adding butter.

21:30And yung ating chicken breast.

21:31Season lang natin ito

21:39ng salt

21:40and pepper.

21:46At this point,

21:48luto na yung chicken natin,

21:49so tatanggalin na natin

21:50sa apo yan.

21:51And then,

21:52pe-prepare lang natin

21:53yung pinaka-dressing natin.

21:54For our dressing,

21:55we'll be using

21:56yung kanilang fresh mint

21:57dito

21:57na harvest natin.

22:01To give more

22:04diversity

22:05on flavor

22:06tapos

22:07mas-mas complex

22:08lemon juice,

22:10of course.

22:10Pero bago natin

22:11pigaan yan,

22:12sa-save muna natin

22:13yung zest

22:13para magamit din

22:14ating garnish

22:15at saka pang

22:15pop-pop

22:16ng flavor.

22:20And to literally

22:21spice things up,

22:22nagdag tayo

22:22mga isang sile.

22:23Using yung pan

22:24na pinagsira natin

22:25ng ating chicken,

22:26let's put in our honey,

22:29konting mint,

22:30syempre yung ating sile,

22:32and lemon juice.

22:43Ipo-pore lang natin

22:44dun sa ating chicken.

22:47Then,

22:47toss.

22:50And of course,

22:51more mint.

22:54Then,

22:54yung ating mga lettuce.

22:56After yan,

22:57pwede na tayo mag-serve.

23:02Let me serve you

23:11chicken,

23:12mint chicken salad.

23:16Nag-lunch ka na ba?

23:18Hindi pa,

23:18sakto sakto.

23:19Promise,

23:19hindi nga.

23:20Yes, promise.

23:21Sakto sakto to.

23:22Ako nito,

23:23starter sa iyong lunch.

23:25Begin.

23:26Kuhin nyo yan,

23:27ito yung native ninyo

23:28na chicken.

23:32Kaya medyo

23:32may bite.

23:35Anong una mong

23:36natitikmam?

23:37Yung

23:37medyo anghang.

23:39May anghang siya.

23:41Tapos yung sweetness niya.

23:44Tama-tama yung lase.

23:46Tsaka first time po

23:47itong makatikim na ano,

23:48hindi tinwala.

23:50Sinate, diba?

23:51Okay.

23:51Diba?

23:52Sorry, yeah.

23:53Hindi talaga first time to.

23:54Good point.

23:56Approve ba, ma'am?

23:57Approve!

23:59Sobrang sarap.

24:02More.

24:03Real.

24:05Real.

Kris Bernal invites us inside her foodie world at Kauri Taproom! (Full Episode) | Farm to Table

Category

Transcript

Be the first to comment

Recommended