00:00We are here at the spot where there is a bonfire area,
00:08and tents where there is a pitch.
00:11And it's good for the type of...
00:14Again, I think it's a bonfire,
00:17because I was a boy scout for a year ago,
00:20it's a lot of stories.
00:23And of course, because it's a boy,
00:25it can be a little.
00:27And it's a harvest.
00:29Again, from Villa Emilia,
00:32lahat ng mga talbos-talbos na nakita natin dyan,
00:35hinharvest natin,
00:37kasi gagawa tayo ng bulang lang.
00:42Since yung rig na to is really for bonfire camping purposes,
00:47yung ihawa na lang natin yung i-adjust natin, kumbaga.
00:52So habang i-prepare pa natin yung iba pang elements
00:55o iba pang nating ingredients,
00:57lalagay lang natin yung ating palayok.
01:01So anyway, parang isi-season lang natin yung ating palayok.
01:04Importante,
01:05na meron tayong some sort of liquid.
01:09So ito yung ating hugas-bigas.
01:12Lalagay ko na yan.
01:13And ito yung bulang lang natin na lalagyan natin ang grilled fish.
01:23Ang purpose nito is not to cook yung ating isda,
01:26but to actually just add some flavor.
01:30I-grill lang natin, par-grill actually.
01:32Yung pag-grill natin ng isda,
01:34it's a step na pwede nyo nang skip,
01:37at irekta nyo na dun sa inyong palayok
01:39kung gagawin ninyo sa bahayan.
01:40But again, I just want to add some level of flavor doon sa ating dish,
01:45kaya natin ito ginagawa.
01:47So pakukuloyin lang din natin ito,
01:49yung ating palayok na may hugas-bigas.
01:51And then after nyan,
01:53mag-assemble na tayo to cook.
01:58So at this point, okay na yung ating bangus.
02:01This is basically half-cooked na.
02:05So isho-shoot lang natin yan sa ating palayok.
02:08Can you imagine yung bangus natin na humigop ng maraming usok?
02:13So parang natong tinapah.
02:15Siya lang yung parang gagawin nating layer.
02:18Then of course, yung ating kamatis.
02:21Yung ating bagong isda.
02:22Siya yung magdadala nung lasa,
02:24siya yung magbibigay nung ibang karakter
02:26na meron yung ating bulang lang.
02:28And of course, para mas madaling maluto,
02:30aayusin lang natin yung ating rig.
02:38Pakukuloyin lang muna natin para magsama-sama na yung lasa.
02:41Saka natin ipifinish by adding yung ating mga tops at saka yung ating kalabasa flower.
02:46So ito na yung inantay natin.
02:47Yun o.
02:48May maganda ng rolling boil action na nangyayari dun sa ating clay pot.
03:01Medyo padurog na rin yung ating kamatis.
03:04For me, this is the perfect time para
03:07maglagay na nung ating mga gulay na na-harvest dito
03:10sa paligid-ligid ng Villa Emilia.
03:19First up natin,
03:21isa sa mga paborito kong gulay ito,
03:23talbos ng kalabasa.
03:25Yung dalawang kulay ng ating talbos ng kamote.
03:36So si-steam lang natin ito ng mga 3 to 5 minutes,
03:39and then ipifinish natin yung ating bulak-bulak ng kalabasa.
03:43And then finally,
03:46kung yung talbos ng kalabasa yung isa sa mga paborito kong gulay,
03:54ito naman,
03:55nasa top 3 ko ito ng all-time.
03:59Bulak-bulak ng kalabasa.
04:02So okay na yung ating mga gulay.
04:04Tatakpan na lang natin ito.
04:06Another 3 minutes.
04:07Pwede na tayo mag-serve.
04:13Ayan o.
04:14Di ba talaga yung bulak-bulak ng kalabasa?
04:15At ito sir at bago ang pipos.
04:16Probing ng probinsya sir ah.
04:17At siya kahit yung mga gantong luto,
04:18simple sa iba.
04:19Pero sa ating mga galing probinsya,
04:20kahit araw-arawin mo ito eh no?
04:21Opo.
04:22Hindi po nakakasawa po.
04:23Yes.
04:24Yes.
04:25Yes.
04:26Pwede po nakakasawa po.
04:27Pwede po nakakasawa po.
04:28Yes.
04:29Pwede po nakakasawa po.
04:30Pero sa ating mga galing probinsya,
04:34kahit araw-arawin mo ito eh no?
04:35Opo.
04:36Hindi po nakakasawa po.
04:37Yes.
04:38Pwede po.
04:39Yes.
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