- 3 days ago
Aired (January 25, 2026): Mula Luzon, Visayas, at Mindanao ang hearty meals na ihahain ni Chef JR Royol! Samahan si Patricia Tumulak na tuklasin ang food offerings ng restaurant na ito na nabibiyaan ng Michelin Bib Gourmand sa Tomas Morato, Quezon City! Alamin ang ‘Chicken Marylan’ recipe ni Lovely Rivero na minana niya pa sa kanyang ina.
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LifestyleTranscript
00:00One of, I think, most culinary artists in the Philippines' favorite spot sa Pilipinas,
00:15Iloilo.
00:17I mean, the offerings that they have para sa akin,
00:24masasarap.
00:25Ganun na lang kasimple, masasarap.
00:27One of the things na talagang binabalik-balikan doon,
00:29at syempre, kilala na rin, staple na rin sa Luzon, Visayas, Mindanao,
00:33is yung kanilang Molo soup.
00:36So we have here yung isang Rhode Island chicken.
00:41Components, kailangan dyan yung broth.
00:45Just like with any other soup-based dishes,
00:49broth is the soul of your bowl.
00:51Isa sa mga magdadala doon sa karakter nung soup natin is yung collagen,
01:00which is marami sa chicken feet.
01:02For the parang shawmye element natin,
01:13kasi yung history daw nito can be traced sa mga chai dishes,
01:20doon sa preference natin in terms of flavor, ingredients na meron.
01:25So we will be saving itong pinaka-breast.
01:27Yung chicken carcass natin, syempre.
01:37Ginger.
01:41And of course, water.
01:46This one, we will finely chop para doon sa ating dim sum element.
01:52Kung ayaw ninyong i-hand chop yung inyong mga ingredients,
02:02you can easily use your food processor.
02:05I wouldn't recommend yung blender,
02:06kasi it's gonna be too fine.
02:09Na almost smooth paste consistency na yung magiging end product nito.
02:15For me, gusto ko yung shawmye ko,
02:18may texture pa rin hanggat maaari.
02:23May mga paghulat na konting mga maliit na mas malalaking bits ng chicken or ng shrimp.
02:29And the other ingredients.
02:32Then next up, yung iba pa nating ingredients.
02:35So we have here sinkamas.
02:36Sinkamas.
02:47Sinkamas.
02:48Mix lang na natin yan.
02:50Together.
02:53Next up, yung ating carrots.
02:55Siguro half lang,
02:56kasi naparami yung lagay ko ng sinkamas.
02:59Sinkamas.
02:59Sinkamas.
03:06Celery in.
03:21Salt.
03:22And of course, pepper.
03:28And of course, yung broth natin,
03:31lagyan na rin ang ating fish sauce.
03:33Replenish lang natin yung ating stock.
03:40Then, let's work on our shawmye.
03:46So na-replenish na natin ng additional water.
03:50Yung ating stock.
03:51Kita nyo naman yung kinalabasan nyo.
03:55So medyo bata pa yung Rhode Island red natin.
03:59Maganda yung himay niya.
04:01Yan o.
04:02Perfect.
04:03So we will just remove yung mga buto-buto dyan.
04:07Yung karne.
04:08Kasi yung karne,
04:09hihimayin natin at isasama pa natin doon sa ating isaserve mamaya.
04:17Tsaka kung pampansin ninyo,
04:19kahit wala pa tayong nilalagay na pampakapal dito
04:22or yung molo wrapper natin di pa natin nilalagay,
04:25may certain body na yung stock natin.
04:29That's from the collagen.
04:30So mga buto-buto.
04:31And of course, chicken feet na nilagay natin.
04:33And the same stock na nabuo natin,
04:37of course, yung shrimp natin ganina,
04:40sinet aside natin yung kanyang shell at saka yung head.
04:43What we'll do is yung kumukulo nating stock,
04:47we'll pour it over.
04:48Using a potato masher,
04:53we will extract yung additional flavor doon sa ulo ng ating shrimp.
04:56So yung ating mga iba't-ibang shapes dito ng dumplings,
05:20sushit na natin agad doon sa ating broth,
05:24ever so gently.
05:25And of course,
05:27wag natin kakalimutan,
05:29yung shrimp stock natin.
05:31Pag nailagay na natin yung ating mga dumplings,
05:35make sure na gently simmering lang yung ating stock.
05:38You don't want it to be overly aggressive,
05:40kasi ang mangyayari dyan,
05:41it's either puputok,
05:42or maghihiwala yung pagkakalikit ng ating mga dumplings.
05:45So,
05:46control lang yung temperature dapat.
05:49Lumutang na yung ating mga dumplings.
05:50Sa ating estimate,
05:53buto na yung nasa loob,
05:55pwede tayo mag-serve.
06:10Malakpakan!
06:12Kasamang niyawan!
06:13Yehoo!
06:15Basta ko ko!
06:15Thank you!
06:20Bawat malalaking pulo sa Pilipinas,
06:34may ipinagmamalaking sining,
06:36kultura at pagkain.
06:39Dahil lumaki sa Mindanao,
06:41naging panata ni Chef Miggy Moreno
06:43na ipakilala ang kinagis na niyang mga putahe sa Manileno foodies.
06:46I was born in Holosulu.
06:48So, nung bata ako,
06:49nagsimula talaga yung pagmamahal ko sa pagluluto
06:52when I was 8 years old
06:54sa kusina ng aking grandmother.
06:57Sinasabi ko nga talaga,
06:58I mean,
06:58the best cooks,
06:59the best cooks are home cooks.
07:02And normally,
07:03the home cooks are our grandmothers,
07:04our mothers.
07:06Pero aminado sa Chef Miggy
07:07na hindi naging madali
07:08ang pagtatayo ng isang restaurant
07:10that's focused on Mindanaan cuisine.
07:12Sobrang daming doubts and struggles.
07:14Most people don't know,
07:15especially Filipinos,
07:16are not aware
07:16that even before the Spaniards came to the Philippines,
07:19in the 13th and 14th centuries,
07:21early as that,
07:22there was a flourishing society of the Sultanate of Sulu.
07:25So,
07:26and this society has been trading spice,
07:28textile,
07:29intermediaries, you know,
07:30between the Southeast Asia neighboring countries like Malaysia,
07:33Brunei,
07:34Singapore,
07:34that went as far as the Arabic and Indian continents.
07:37So,
07:37that shaped the culinary profile
07:41and the gastronomy of those regions.
07:43Ngunit,
07:43nang makatanggap ng prestigyosong Bib Gourmand
07:46mula sa Michelin Food Guide,
07:48hindi lang nakilala ng mga Pinoy
07:49ang Palm Grill,
07:51naging internationally recognized din.
07:53It was a good thing.
07:54In fact,
07:54we were excited,
07:55kasi parang finally,
07:57magkakaroon ng pagkakataon
07:58na may platform
08:00ang food and beverage industry,
08:02ang gastronomy ng Pilipinas,
08:03to be known globally.
08:04So,
08:06yung ginagawa natin today
08:08is yung specialty tray na dulang,
08:10which is a sample platter
08:12ng mga specialties
08:14ng mga tausug
08:15at saka ng Zambu Basulta region.
08:17So,
08:17dito si Chef Alfred,
08:18ginagawa natin yung beef purma.
08:21So,
08:21ang ginagawa naman dito ni Chef Romano
08:23is yung kalia puso
08:24or yung heart of the banana
08:26na niluto sa gata,
08:28pampalasa,
08:29spices,
08:29and burnt coconut meat as well.
08:32Tapos,
08:32dito,
08:33meron tayong boiled eggs
08:35that are specially coated
08:36na ginagawa ni Chef Rocky
08:37at iniihaw natin
08:39ang dalawang chicken specialty dishes.
08:41Yung ating pyanggang manok
08:43at saka yung ating belachan manok.
08:46So,
08:46yung gagawin natin ngayon
08:47is yung cuning
08:48or yung turmeric rice.
08:50So,
08:50meron tayong
08:50steel white rice.
08:53Kahaluin lang natin siya
08:54together with our turmeric sauce
08:55na ginawa natin kanina.
08:57Yung turmeric sauce natin,
08:58niluto siya sa gata.
09:00Meron siyang turmeric powder,
09:03spices,
09:04and coconut milk.
09:06So,
09:06haaluin natin siya
09:07sa ating
09:08cooked rice.
09:12Tapos is,
09:14imimix lang natin siya
09:15just like so.
09:16Ayan.
09:16pre-prepare na natin
09:19yung ating specialty dulang tray,
09:21ating gold specialty tray
09:23para sa kaalaman
09:24ng mga nanonood.
09:26Ang dulang tray
09:26ay traditionally
09:27sinaservito
09:28during royal banquets,
09:30royal occasions,
09:31or special occasions
09:32tulad ng mga weddings,
09:34birthdays,
09:35nung kapanahonan
09:36nung sultanate
09:38sa Sulu Archipelago.
09:39Ang dulang tray
09:40ay sampler tray
09:41ng mga specialties
09:42ng mga tausong trad,
09:44o yung mga tausong bikol.
09:45Lalagyan natin yung
09:47beef kurma,
09:48tapos yung ating
09:49kaliyapuso,
09:51yung sauce,
09:52yung pianggang manok
09:53na niluto natin kanina,
09:55yung ating
09:56belachan manok,
09:58ating boiled eggs
10:01that are specially coated,
10:03and yung ating
10:04puning or turmeric rice.
10:06Ang pinakasentro,
10:07or the center of the dulang tray,
10:10is yung ating tula itum
10:11na lalagyan natin
10:12ng bone marrow.
10:16Kagarnish natin
10:17yung ating
10:17specialty dulang tray,
10:20isang sile,
10:21at roasted coconut meat,
10:23or ang tawag namin
10:25dito ay bubuk.
10:27Lalagyan natin
10:27yung bubuk
10:28on top,
10:31of most
10:32of our specialties.
10:38Ang gagawin naman
10:39natin this time
10:40is
10:40Zamboanga City's
10:42famous
10:42fruit halo-halo
10:44with no shave eyes.
10:45Sa Zamboanga,
10:46ang tawag nila dito
10:46ay nicker butter.
10:48Dito sa Palm Grill
10:49in Tomas Morato,
10:50ang tawag namin dito
10:51ay nicker ice treat,
10:53or just plain nicker.
10:54Ang kulay green na po yan
10:56ay nata de coco
10:57or coconut jelly.
10:58Basically,
10:59meron na tayong
11:00ripe bananas,
11:02ripe mangoes,
11:03at tinap na natin siya
11:04ng ating special cream.
11:05What sets this
11:06halo-halo apart
11:08is,
11:09maliban sa wala itong
11:10kinayod na yelo,
11:12ay gumagamit ito
11:14ng fresh fruits
11:15that are chilled
11:16in replacement
11:18of the kinayod na yelo.
11:21Meron po siyang
11:22one scoop
11:23of the vanilla ice cream.
11:26Ipa-platten lang po natin siya.
11:30So,
11:31ang pinaka-last fruit ingredient
11:32natin
11:33is yung pakwan.
11:33Hey!
11:52Food Explorers!
11:53Lunch break ko ngayon.
11:55Galing ako sa taping
11:56ng House of Flies.
11:57Sakto,
11:58malapit tayong location namin.
11:59Nandito ko ngayon
11:59sa Tomas Murato.
12:00At balita ko,
12:01ay meron daw
12:02first Michelin
12:03Bib Gourmand
12:04restaurant dito.
12:06At halika na,
12:06try na natin
12:07ang Palm Grill,
12:08authentic Southern
12:09Mindanao cuisine.
12:11Ay!
12:11First time,
12:12let's go!
12:16Welcome to Palm Grill.
12:18Ito-torch na natin
12:20yung bone marrow
12:21ng ating Tula E2.
12:22Isang karangalan na si Chef
12:23Vicky talaga
12:24mag-torch
12:25para sa atin today.
12:27So,
12:27ready ka na bang tikman
12:28yung ating specialties?
12:29So,
12:29ang tawag natin dito
12:30ay
12:31dulang.
12:32Dulang.
12:32Yes.
12:33Ang dulang
12:33is a specialty tray
12:35ng mga tausog people
12:36ng Sulu Archipelago.
12:37Ang dulang tray
12:39is a representation
12:40of all the cuisines.
12:43Most of the cuisines
12:44na sinaserve nila
12:45sa Sulu,
12:46sa Basilan,
12:47Sulu,
12:47Tawi-Tawi,
12:47and Zabwanga.
12:48So,
12:49patty,
12:49at the center
12:50is what we call
12:51the Tula E2
12:51or the black beef soup
12:53of the tausog people.
12:54It's black
12:55because of the
12:55burnt coconut
12:56or yung sinunog ninyo
12:57na pampakulay
12:58at pampalasa.
12:59But it's cooked
12:59with spices like
13:00lemongrass,
13:01turmeric,
13:02garlic,
13:02ginger.
13:07Ang sarap.
13:08Tsaka interesting nga
13:09yung color.
13:09Mapapaisip kayo.
13:10Ang maganda sa'yo,
13:11chef,
13:11very informative.
13:13Talaga,
13:13ramdam mo talaga
13:14yung culture
13:14ng Southern Mindanao.
13:15Ito naman
13:16is yung ating
13:18piyanggang manok.
13:19Yan.
13:19It's a specialty chicken dish
13:20na nilutulin
13:21sa burnt coconut
13:22and coconut milk.
13:23Sige nga,
13:24tikman natin.
13:29Ang sarap.
13:30Ha?
13:30Ang sarap.
13:31Nahilig ako sa manok eh,
13:32tsaka curry,
13:33halo-halo.
13:33Ang sarap.
13:35Ang sarap nyo.
13:36Diba?
13:37Ang sarap sa kanin din.
13:39Kaya nga sabi ko.
13:39Colored yung kanin
13:40pero hindi mo lasa
13:41yung turmeric, no?
13:42Yes.
13:42Very sato lang siya.
13:43Yes.
13:44Ang daming mga ingredients.
13:45Saan mo kinakuha
13:46ang mga ingredients?
13:47Dito lang ba sa Manila
13:48or talagang sa Mindanao
13:49ka yung iba?
13:49Actually,
13:49meron kami ng
13:50commissary
13:51in Zamboanga,
13:52in Sulu.
13:53Kasi that's our way
13:54of helping
13:55the local farmers,
13:56the fisher folks.
13:57So that's where
13:58we make the
13:59specialty spice mix
14:00which is the pamapa.
14:01And that's flown
14:02every month.
14:04Almost on
14:05a weekly basis.
14:05And that's to keep
14:07the authenticity alive
14:08and to make sure
14:08that the quality
14:09of the spices
14:10is really good.
14:12So but the raw,
14:13other raw materials
14:14that we use
14:14tulad ng manok,
14:15baka,
14:15syempre dito na nang galing.
14:17Bakit nga ba
14:17palm grill?
14:18Noong nagsisimula
14:19kami nung business,
14:21hindi namin alam
14:22kung anong pangalan
14:23nung resto.
14:24So nagsabit kami
14:24ng sobrang daming
14:26names sa IPO.
14:28Binalikan kami
14:29ang sabi,
14:30pwede yung palm grill,
14:31ibig sabihin open.
14:32And then eventually,
14:34it worked.
14:35Because coconut
14:36is the main ingredient.
14:38And coconut
14:38is a palm tree.
14:40So that's why palm.
14:41And grill
14:42because
14:42the specialty chicken dish
14:44which is the pianggang.
14:45The word pianggang
14:46in tausug
14:47means to tapa
14:47or to grill.
14:49Ito si egg.
14:50Basically,
14:50it's just simply
14:51boiled egg
14:52na kinote namin.
14:53Ito lang yung
14:54to break everything,
14:55basically.
14:56So something simple.
14:57Para lang like
14:57a palate cleanser,
14:58kung baga.
15:00Would you believe
15:01na anim ito
15:02kinakain ko araw-araw?
15:04For the protein?
15:05Protein!
15:07Sarap!
15:07Pang food drip talaga to.
15:12Ayan!
15:16Cabood Explore!
15:17Busog na busog ako.
15:18Pero,
15:19inaanap na ako sa taping.
15:21Alam mo,
15:21overall experience ko dito
15:22sobrang saya,
15:23affordable,
15:24ang sarap pala
15:25ng tausug cuisine, no?
15:27Alam mo,
15:27isi-share ko itong
15:27kalabauty,
15:28kalamay,
15:29kalakris,
15:30kokoy,
15:30at sa lahat ng cast
15:31ng House of Lies.
15:32And speaking of,
15:33tuloy-tuloy lang
15:34ang pag-support
15:35at pananood ng
15:35House of Lies
15:36sa GMA Afternoon Prime.
15:38O siya!
15:39See you!
15:40Kita-kitsay dito next!
15:42Nandito tayo sa spot
15:46kung saan
15:46eto,
15:47may bonfire area
15:49tapos yung mga tents
15:50e,
15:51nakapitch na dyan.
15:52And maganda rin kasi
15:53yung mga gantong type
15:54ng,
15:55again,
15:56sabi ko nga
15:56pag mga bonfire
15:57kasi,
15:58lalong-lalo na
15:59nung nagbo-boy scout pa
16:00ako nung panahon ko,
16:01ito yung maraming
16:03kwentuhan,
16:04at syempre,
16:05dahil may apoy,
16:06pwedeng may iluto.
16:08And eto yung
16:08harvest lang naman natin,
16:10again,
16:10from Villa Emilia.
16:13Lahat ng mga
16:13talbos-talbos
16:15na nakita natin dyan,
16:16hinharvest natin,
16:17kasi gagawa tayo
16:19ng bulang lang.
16:20Since yung rig na to
16:24is really for
16:25bonfire camping purposes,
16:28yung
16:28ihawa na lang natin
16:30yung
16:30ia-adjust natin,
16:32kumbaga.
16:33So habang
16:33i-prepare pa natin
16:34yung iba pang
16:35elements
16:36or iba pang
16:36nating ingredients,
16:38lalagay lang natin
16:39yung
16:39ating palayok.
16:42So anyway,
16:42parang isi-season lang
16:43natin yung ating palayok.
16:45Importante
16:46na meron tayong
16:47some sort of liquid.
16:50So ito yung ating
16:50hugas-bigas.
16:53Lalagay ko na yan.
16:58And ito yung
16:59bulang lang natin na
17:00lalagyan natin
17:02ng grilled fish.
17:04Ang purpose nito
17:05is not to cook
17:06yung ating isda
17:07but to actually
17:08just
17:09add some flavor.
17:11I-grill lang natin,
17:12par-grill actually.
17:13Yung pag-grill
17:14natin ng isda,
17:15it's a step
17:16na pwede nyo nang skip
17:17at irekta nyo na dun
17:19sa inyong palayok.
17:20Kung gagawin nyo
17:20sa bahayan.
17:21But again,
17:22I just want to add
17:22some level
17:24of flavor doon
17:26sa ating dish
17:26kaya natin ito ginagawa.
17:28So pakukuloyin lang
17:28din natin ito,
17:30yung ating palayok
17:31na may hugas-bigas.
17:32And then after nyan,
17:34mag-assemble na tayo
17:34to cook.
17:39So at this point,
17:40okay na yung ating bangus.
17:42This is
17:43basically
17:44half-cooked na.
17:46So ishishoot lang natin
17:47yan sa ating palayok.
17:49Can you imagine
17:49yung bangus natin
17:51na humigop
17:52ng maraming usok?
17:54So parang na tong tinapah.
17:56So sya lang yung
17:56parang gagawin
17:57nating layer.
17:59Then of course,
17:59yung ating kamatis.
18:02Yung ating bagong isda.
18:03Sya yung magdadala
18:04ng lasa,
18:05sya yung magbibigay
18:05ng ibang karakter
18:06na meron
18:07yung ating bulang lang.
18:09And of course,
18:10para mas madaling maluto,
18:11aayusin lang natin
18:12yung ating rig.
18:19Pakukuloyin lang muna natin
18:20para magsama-sama
18:21na yung lasa.
18:23Saka natin
18:23ipi-finish
18:24by adding yung ating
18:25mga tops
18:25at saka yung ating
18:26kalabasa flower.
18:33So ito na yung
18:33inantay natin.
18:35Yun o.
18:36May maganda
18:38ng rolling boil action
18:39na nangyayari
18:40dun sa ating clay pot.
18:42Medyo
18:43padurog na rin
18:44yung ating kamatis.
18:46For me,
18:46this is the perfect time
18:47para maglagay na
18:49nung ating mga
18:50gulay na na-harvest dito
18:51sa paligid-ligid
18:53ng Villa Emilia.
19:00First up natin,
19:02isa sa mga
19:03paborito kong gulay ito,
19:05talbos ng kalabasa.
19:06Yung dalawang kulay
19:11ng ating talbos
19:12ng kamote.
19:17So si-steam lang natin
19:18ito ng mga
19:193 to 5 minutes
19:20and then
19:20ipi-finish natin
19:21yung ating
19:23bulak-bulak
19:23ng kalabasa.
19:24A lovely dish
19:27becomes more delicious
19:28kapag pinusuan
19:29ang pagluluto.
19:30But its recipe
19:31becomes timeless
19:32kapag ito
19:33ay pinamana.
19:34Sa unang beses
19:35na pagsalang
19:36ni Lovely Rivero
19:37sa kusina
19:37ng Farm to Table,
19:39ano nga ba
19:39ang pamanang recipe
19:40na ituturo niya
19:41sa atin?
19:41Pangalan ng dish
19:47na ito
19:47is Chicken
19:47Maryland.
19:49Ang nagpamanan
19:50nito sa akin
19:50ay ang mami ko.
19:52Ang maganda
19:52sa kanya kasi,
19:54kahit simply
19:54yung pagkain,
19:56pag niluluto niya
19:57parang ang sarap-sarap
19:58lumalabas.
19:59Siguro gawa rin
19:59ito ng
20:00because growing up
20:01siya mismo,
20:01she didn't really
20:02have much.
20:03So even yung kami nun,
20:05we were okay
20:06but we weren't
20:06really rich.
20:07So ang nangyari,
20:08every time na
20:09gusto niya kaming
20:10itreat to a very
20:12parang hearty meal
20:13and syempre
20:14medyo nagtitiped,
20:16gagawin niya
20:16na lang yun
20:17sa bahay.
20:20Okay, so
20:20ang kailangan natin
20:21dito ay
20:22Chicken.
20:23Gagawin natin,
20:24isi-season muna natin
20:25yan ng
20:26Salt and Pepper.
20:28Pagkatapos,
20:30ilagay na natin
20:31ang ating
20:31oil
20:32sa ating pan.
20:35So,
20:36kapagka
20:36mainit na
20:37ang ating pan,
20:39ipafry na
20:40natin
20:40ang ating
20:41Chicken.
20:42And then,
20:43pagka nagfry tayo
20:44ng Chicken,
20:45mas maganda po
20:46na hindi siya
20:48overly cooked
20:49kasi mamaya
20:50isasama pa natin
20:51yung gravy
20:52at saka yung
20:53chicken.
20:54Syempre para
20:55hindi naman siya
20:55masyadong
20:56lutong-luto
20:57or baka mag-dry
20:58naman yung chicken
20:59masyado.
21:00Lightly fry lang.
21:02Okay,
21:02so hapang
21:03pinafry natin
21:04yung ating Chicken,
21:05pwede natin
21:06gawin
21:07ang ating
21:07mashed potato
21:08para syempre
21:09mag-save tayo
21:10ng time,
21:10di ba?
21:11Ito yung
21:11gamitin natin
21:12patatas
21:13na boil
21:13na rin
21:14natin yan
21:14para mas
21:15madali
21:16ang ating
21:16buhay
21:17gagamit tayo
21:17ng
21:18pang-mash
21:19ng potatoes.
21:21Ayan.
21:25Tapos,
21:25ilagay na natin
21:26yung ating
21:27butter.
21:30Masarap na,
21:31lagyan natin
21:32siya ng
21:32cream.
21:33Bakit nga ba
21:40naging Chicken
21:40Maryland to?
21:41Kasi,
21:42alam mo,
21:42for the longest
21:43time,
21:43yun yung
21:43tawag niya
21:44and hindi ko
21:44alam sa
21:45nag-originate.
21:46So,
21:46ni-research
21:47ko siya.
21:48So,
21:48iba-iba pala
21:48yung pinagmula
21:49na itong
21:49Chicken
21:50Maryland
21:50na to.
21:51So,
21:51Australia,
21:52it's a
21:52cut of
21:53chicken.
21:54Yung thigh
21:55at saka
21:55yung leg
21:56na magkadikit.
21:57Pero,
21:58meron ding
21:58dish na talagang
21:59Chicken
21:59Maryland
22:00na nagmula
22:01naman sa
22:01Maryland,
22:02USA.
22:02Pero,
22:04nung tinignan ko
22:04yung recipe niya,
22:05may hawig,
22:06pero iba pa rin
22:07yung recipe
22:07ng mami ko.
22:09Isupain na natin
22:10yung ating
22:11mushrooms.
22:14Okay?
22:16And then,
22:17ilagay na rin
22:17natin yung ating
22:19cream of
22:20mushrooms.
22:24And then,
22:26lagyan po natin
22:26siya ng
22:27konting milk.
22:31Iniiba-iba
22:32kayong recipe
22:33ng mami ko.
22:34Kasi,
22:34yung sa akin,
22:35gusto ko rin
22:35itwik
22:36to make it
22:36my own.
22:37Ako,
22:37nagsasama ako
22:38ng konting
22:39veggies.
22:39Gusto ko
22:40may konting
22:40element na
22:41healthy.
22:42Parang may
22:42sustansya.
22:43Ngayon,
22:44ilagay na natin
22:45yung ating
22:46chicken
22:46sa ating
22:47gravy.
22:49So,
22:50haluin nyo lang
22:50para
22:51makuha talaga
22:52din yung
22:52chicken
22:53mag-glend
22:54yung
22:54lasa
22:55ng gravy
22:56at saka
22:57ng chicken.
22:57Very
23:02colorful,
23:03very
23:04festive,
23:05at saka
23:05very,
23:06very
23:06hearty.
23:07Sino ba
23:07naman
23:08na yung
23:08mabubusom
23:09dyan,
23:09di ba?
23:13So,
23:13nakita nyo
23:14naman,
23:14very
23:14colorful
23:15ang ating
23:15plate
23:16at very,
23:17very
23:17appetizing.
23:18Kaya,
23:19kahit yung
23:19mga bata,
23:20I'm sure
23:20pagka nakita
23:21nila ito,
23:21talaga naman
23:22magugustuhan
23:23nila ito.
23:27And then
23:30finally,
23:32kung yung
23:32talbos ng
23:32kalabasa
23:33yung isa
23:34sa mga
23:34paborito
23:35kong gulay,
23:36eto naman,
23:37nasa
23:37top 3
23:38ko to
23:38ng
23:38all-time.
23:41Bulaklak
23:41ng
23:41kalabasa.
23:44So,
23:44okay na yung
23:44ating
23:45mga
23:45gulay.
23:46Tatakpan
23:46na lang
23:46natin
23:47ito.
23:47Another
23:473
23:48minutes,
23:49pwede
23:49na tayo
23:49mag-serve.
23:57Ayan o,
24:02iba talaga
24:03yung bulaklak
24:03ng kalabasa.
24:05At ito sir
24:06at ano,
24:06bago ang
24:06peposa.
24:08Pobinsang
24:08probinsya sir
24:09ah.
24:09At siya kahit
24:10yung mga
24:10gantong luto,
24:12simple sa iba.
24:13Pero,
24:14sa ating
24:14mga galing
24:15probinsya,
24:17kahit
24:17araw-arawin
24:18mo ito eh,
24:18no?
24:19Opo,
24:19hindi po
24:19nakakasawa.
24:20Yes.
24:27Outro
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