- 2 days ago
Aired (February 8, 2026): Join Haley Dizon and Chef JR Royol on a farm-to-table adventure in Cavite! From picking fresh vegetables and touring the farm animals to cooking a feast of local flavors, watch how they turn farm-fresh ingredients into delicious dishes.
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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00:00So, I'm kind of a long time ago that I didn't have to cook.
00:05I'm going to cook a little bit.
00:07And of course, who is the best to cook again?
00:11This is our evening.
00:13Hey, Diesel! Hello, mga food explorers!
00:16Excited again, Chef, to try to cook with you.
00:20Because it's been a long time ago.
00:22More than a year now, no?
00:24Yes, more than a year now.
00:25So, I'm so happy.
00:27Ano po ba lulutuin natin ngayon, Chef?
00:28Napakahirap nito, Neng.
00:29Ano yun?
00:30Chicken nuggets.
00:32Pero isa yun sa mga favorite ko na pagkain kasi mabilis lutoen.
00:36Exactly.
00:37On-the-go food.
00:38It's an alternative for a very fast-moving lifestyle.
00:41Correct.
00:42Convenient siya.
00:43Pero kasi for a dad like myself, it pays na alam mo exactly kung ano yung ingredients na nandun.
00:52For a chicken nugget, of course, you need a chicken.
00:54Chicken.
00:55Of course.
00:56Ito yung parang flavor enhancers lang natin.
00:59Okay po.
01:00We have garlic powder.
01:01Garlic powder?
01:02Yup.
01:03Lagay lang natin dyan.
01:05Tansya-tansya lang to.
01:07Tansya-tansya lang to.
01:08Okay.
01:09And ito naman yung mga tipo na mga ingredients na kahit masobrahan ka ng kaunti.
01:12Okay lang.
01:13It won't mess up the end product.
01:16We also have our onion powder.
01:18Onion powder?
01:19Actually, baliktad feeling ko eh.
01:21Oy, first time ko makarinig ng onion powder po, Chef.
01:24Lagi ko narinig garlic.
01:25Pero ngayon ko lang nalaman.
01:26Ito nga yung onion.
01:27At yung onion.
01:28Ayan.
01:29Mmm.
01:30Oh!
01:31Lasang chichir.
01:33Exactly.
01:34Or lasang french fries.
01:36Ayo, french fries.
01:37Yung mga ninalagay sa mga fries.
01:39Ayan.
01:40Lagay lang natin yan.
01:41And then, sort of our binder para magkabit-kabit yung meat natin.
01:46So?
01:47Pag naging official co-host ka na ng Farm to Table, Hailey, ano yung unang-una mong iluluto sa mga food explorers natin?
01:58Ako po kasi mahilig talaga ako sa masabaw na pagkain at saka masarsa.
02:03So it's either sinigang or Bicol Express.
02:06Pero dahil kumpampangan ako, parang feeling ko kailangan talaga sising.
02:10So meron pa akong, ano na ba ngayon? Ilang linggo para mag-aral.
02:15Hahaha! Gusto ko, Yana.
02:18Ayan.
02:19Yes, yes, yes.
02:21Okay po, ngayon nalagyan na natin ang seasoning ang chicken.
02:24What's our next step?
02:25Tapos na.
02:26Tapos na?
02:27Yes!
02:28Yes!
02:29Ganun kadali.
02:30Pero of course, we want texture.
02:31Yes.
02:32Kaya natin gustong ipaintindi sa kanila na ganito kadali yan.
02:37Kasi at this point, pwede nyo nang gawin tong nuggets.
02:40Pati.
02:41Pati, pang burger, chicken burger.
02:45Pwede nyo rin tong pang steam, bola bola.
02:47So itong ating mixture na to is very versatile that you can pretty much do anything.
02:53With it, yes.
02:54Yes.
02:55Dagdaga mo ito ng konting herbs.
02:58Kung gusto mo nang medyo Mediterranean yung flavor profile.
03:02Dagdaga mo ito ng five spice para medyo Asian.
03:05So, ang dami, ang dami.
03:07Ang dami pwedeng gawin.
03:08It's a base, kumbaga.
03:09Exactly.
03:10So, para sa chicken nuggets natin.
03:13Since may anak akong makulit.
03:15Another thing that you can also do is shape it kung anong gusto mo.
03:19Mga stars, hearts.
03:21Exactly.
03:22Dahil kapuso tayo, heart.
03:24Exactly.
03:25Ayan.
03:26So, ganun lang kasimple.
03:27We have here our FEB.
03:29FEB?
03:30Yes.
03:31Our flour, egg, and breadcrumbs.
03:34Breadcrumbs.
03:35Lagyan lang natin ng oil.
03:36Para lang hindi dumikit yung mixture doon sa kamay natin.
03:37And, dahil mag-FEB tayo.
03:38Wet.
03:39Wet?
03:40Ito yan.
03:41Wet.
03:42Okay.
03:43Ito yung dry.
03:44Oh, this is considered wet.
03:45Kasi mababasa siya eh.
03:46Ah, kasi siya yung last step.
03:48It will be the same hand kasi na kukuha siya.
03:50Oh, okay.
03:51So, wet.
03:52Wet?
03:53Ito yan.
03:54Wet.
03:55Okay.
03:56Ito yung dry.
03:57Oh, this is considered wet.
03:58Kasi mababasa siya eh.
03:59Ah, kasi siya yung last step.
04:01It will be the same hand kasi na kukuha siya.
04:04Oh, okay po.
04:05So, wet group yan.
04:06Although, technically, dry ingredient yan.
04:08Ipipilam lang natin yan.
04:09Oh.
04:10Ako gagawin ko siyang puso.
04:11Yes.
04:12Kapos.
04:13Ididikit mo lang siya sa, sa flour muna.
04:14Ayan.
04:15And then, yun.
04:16Ako naman dito na ako sa egg natin.
04:17Beaten eggs.
04:18And then, lalagay ko siya sa ating breadcrumbs.
04:21Yung aking dry hand.
04:22Okay.
04:23And then, I'll just press it.
04:25Okay.
04:26And then, I'll just press it.
04:28Okay.
04:29Okay.
04:30Okay.
04:31Okay.
04:32Okay.
04:33Okay.
04:34Okay.
04:35Okay.
04:36Okay.
04:37So, I'll just press it.
04:38Pagpag lang ulit.
04:40Mmm.
04:41So, medium heat lang ito.
04:43Yan lang yung pan mo.
04:44Yes.
04:45Very good.
04:46Alright.
04:47Let's.
04:48Mga ilang minutes po siya ibababad kung deep fried.
04:51Kung deep fried, depende sa temperature.
04:54Pero yung sa akin, mga one-third inch thick.
04:58Mm-hmm.
04:59Siguro, I'll give it 30 seconds.
05:00Mm-hmm.
05:01Mabilis lang pala talaga.
05:02Pero, ipi-flip ko yan ng dalawang beses.
05:04Dalawang beses.
05:05Okay.
05:06Ito yung chicken sa iyo.
05:07Yes, ma'am.
05:08So, flip ko na rin yung sa iyo diyan.
05:11Hi, Tart!
05:12Yung sa iyo, siguro, I'll give it two more flips.
05:16Okay po.
05:17Dahil mas makapag.
05:18Yes.
05:21Okay.
05:22Our freshly cooked chicken nuggets.
05:24Pero, syempre, before that, we gotta have our own sauce.
05:28Sauce!
05:29Mustard, mayo, and honey.
05:32And honey.
05:37Here we go.
05:38Yes!
05:39Our homemade chicken nuggets, everyone!
05:42Thank you, everyone!
05:47Pinakbet.
05:48Walang question diyan.
05:50Ilocano Deli kasi yan.
05:52So, yung mga natitikman nating version, lalong-lalo na sa mga restaurant, is something na nagkukos minsan ng diskusyon.
06:03So, from my understanding, eto ang original na Ilocano pinakbet.
06:10May mga key elements kung ano yung nagpapa quote-unquote authentic.
06:18So, para dun sa mga purist ng Ilocano cuisine, eto po yung para sa inyo.
06:24Correct nyo ako kung mali ako, agree rin kayo kung tama ako.
06:28So, kailangan kapag nag-iilokano pinakbet ka, ang pinakakritikal diyan is yung pangpalasa.
06:35Hindi tayo gumagamit ng alamang, or bagoong alamang.
06:41Ang ginagamit natin, bagoong isda.
06:44So, isa yan.
06:45Pangalawa is, hindi tayo gumagamit ng kalabasa.
06:51So, Tagalog version daw yun.
06:54Tagalog interpretation yung pinakbet na may kalabasa.
06:57Sa amin, any other root crops, kagaya ng kamote.
07:02So, as far as I know, yun yung mga key characteristics ng, again, air quotes authentic Ilocano pinakbet.
07:12So, prepare lang natin ito.
07:14So, I'll start slicing my tomatoes.
07:17And of course, eto, isa pa.
07:19Mahili kami maglagay ng luya.
07:21And then, after nyan, ito optional.
07:23Sibuyas.
07:24And then, yung ating mga gulay.
07:28Kung yung mas native, better.
07:30Ibig sabihin, ito yung mga maliliit na version, kagaya ng ampalaya natin, yung ating talong.
07:36And yun nga, naglalagay din tayo dito ng ating kamote.
07:39Syempre, okra.
07:41And yung aming palang.
07:43So, okay na yung ating misan plus.
07:45So, ready na rin yung ating palayok.
07:47Unahin natin, syempre, yung ating kamates.
07:49Lagay natin yan sa pinaka-ilalim kasi we're building flavors, so we're layering the ingredients.
07:54Lagay na rin natin yung ating luya at ating sibuyas.
07:58I would prefer na ahaluin natin ito kasi lahat naman sila nasa ilalim.
08:02At saka, ito yung aromatics natin.
08:04Yan yung para magdadala nung lasa nung magiging pinakasarsa nung ating pinakbe.
08:09After nyan, yung ating kamote, since ito yung pinakamatagal maluto sa lahat ng ingredients natin.
08:17Next up, yung ating talong.
08:21Ang palaya.
08:25Halo lang natin pareho.
08:26Then next up, yung ating okra.
08:29Yung ating palang or sigarilyas.
08:35Yung ating sile.
08:37At syempre, yung ating bagoong isda.
08:40And please take note, ang isa sa mga key differences is bihirang-bihira kami maglagay ng tubig.
08:47Kung meron man kakatiting lang, or enough lang para magkaroon ka ng konting sarsa.
08:55Ang logic kasi namin dyan is, as you simmer, as you boil your vegetables, maglalabas din naman ito ng sarili niyang katas.
09:03Tatakpan lang natin ito ng dahon ng saging.
09:06And then after nyan, sasalan na natin.
09:13So lulutuin lang natin yung ating gulay for about 45 minutes to an hour.
09:18Slow cook dapat.
09:20Habang hinihintay nating maluto ang Ilocano Pinakbet,
09:23mag-iikot muna kami ni Hailey sa Villa Emilia Farm at katabi nitong EJ Play and Campground.
09:28Siyempre, hindi namin palalampasin ang Carabao Ride!
09:52Stop!
09:54After ng ATV at Carabao Rides, mukhang lutunang Ilocano Pinakbet!
10:13Isa sa mga pwedeng gawin dito is vegetable picking.
10:16Yung kagandahan dito, pagkatapos yung siyang pitasen, bayaran nyo lang, pwede nyo lang iluto.
10:20Kaya fresh na fresh talaga yung mga gulay na makakain nyo dito.
10:25So meron yung sitaw dito sa likod ko.
10:28So kunin natin.
10:32Ayan!
10:33Ayan guys, so eto naman, romaine lettuce naman to.
10:35First time ko rin matatry magpitas ng ganito.
10:39Kaya naman binigyan nila tayo ng sandata.
10:42Sandata, the tools para makapagpitas.
10:45Dalawang baby lettuce to guys.
10:47Samgip sa...
10:51Oh my gosh!
10:53Matamis!
10:54May ba talaga yung fresh na gulay?
10:57Meron tayong pechay at mustasa.
10:59Sa aming mga kapampangan, favorite namin ang buro.
11:02Meron kaming burong mustasa.
11:03Kaya very familiar ako dito sa mustasa na to guys.
11:06Actually, mas madali siyang kuhanin kasi may mga mas maninipis yung roots niya compared sa lettuce.
11:13Ayan.
11:15Mustasa.
11:16Mmm!
11:20Hang-ang-hang!
11:23So dito naman tayo sa pechay.
11:25Meron kayong fried na fish o kaya grilled fish.
11:29Tapos steamed na ganito.
11:30Oh, ansarap nun guys!
11:32Takman din natin siya.
11:34Ang fresh ng mga lasa nila.
11:38For our next dish,
11:40we'll make arroz valenciana.
11:41Arroz valenciana.
11:42It's one of those
11:45Filipinized dishes
11:47na nakuha natin from other cultures.
11:49Specifically,
11:51Spaniards.
11:53Syempre, nung na-colonized tayo,
11:54meron silang paelia.
11:56Filipinized in a way na
11:59gumamit tayo ng mga sangkap na gusto natin.
12:03So pag tatanungin mo ko,
12:04pag pumunta ka actually ng buong Pilipinas,
12:07halos kanya-kanyang versions yan eh.
12:09So,
12:11para sa akin,
12:12may mga components lang tayo na
12:15nagpapaiba doon sa ibang versions.
12:17Pero,
12:18as far as I'm concerned,
12:20basta malagkit yung ginamit mo,
12:22pwede mo nang tawaging arroz valenciana.
12:26So we have here our bell pepper.
12:29Kakat ko lang ng small dice.
12:31So we have here chorizo bilbao.
12:33So, pag chorizo bilbao
12:34kumpara doon sa chorizo macao,
12:37chorizo macao is Chinese spices of course.
12:40Ang pinaka-prominent na lasa pag chorizo macao
12:44is yung five spice.
12:46Pag bilbao naman,
12:48is of course yung kanilang paprika.
12:50Then, onions.
12:52And then yung isa sa mga proteins natin,
12:54sa isa chorizo,
12:56yung ating chicken.
12:58For our first step,
13:00anato oil sa pan,
13:02and then yung ating bell pepper.
13:05We are basically going to sauté yung ating bell pepper for a minute.
13:13And then we will set it aside.
13:16Next up, yung ating sibuyas, chorizo, tsaka chicken.
13:21I will start with our chicken.
13:27And yung ating bilbao.
13:28Then yung ating onions.
13:38We are going to sauté this for around 8 to 12 minutes.
13:42Then saka natin ihahabol yung iba pang ingredients.
13:45Now we will season this
13:48with some salt and pepper.
13:52Tanggalin lang natin yung ating chicken
13:53kasi ililayer na natin yung mga components.
13:57Lalagay na rin natin yung ating malagkit.
14:03So pag medyo nag-bloom na,
14:05or medyo parang pumuputok-putok na yung malagkit natin,
14:09we can pour in our chicken stock.
14:18Kapag nag-reduce na siya,
14:19bantuan lang natin ulit ng another batch of chicken stock.
14:29So naubos na natin yung ating chicken stock
14:31and medyo bitin pa.
14:34Kung baga uhaw na uhaw pa sa tubig
14:37or liquid yung ating malagkit.
14:39This is the perfect time para mailagay na natin yung ating kakanggata.
14:41And then yung ating manok.
14:53Paiigahin lang natin ito ng mga 10 minutes,
14:58or hanggang almost evaporated na.
15:01So satisfied na ako dun sa natitirang liquid dun sa ating pan.
15:05Tatakpan na natin ito para nga main-in.
15:08And then later on,
15:09before natin isa-serve,
15:11ibabalik lang natin yung ating bell pepper,
15:13lalagyan na natin yung ating green peas,
15:15at igagarnish natin ng boiled eggs.
15:16And so nandito naman tayo sa EJ Play and Campground Animal Farm.
15:27Kapag po'y kumuha kayo ng mga cabins kayo dito,
15:31libre siya or kasama siya sa tour.
15:33Pero pwede rin naman kayo mag-date or para ma-experience niya pa rin,
15:36at makita yung mga animals na nandito si EJ.
15:38So, tignan namin sila.
15:40Hi!
15:42Kuya Kim, is that you?
15:44Kuya Kim, samagot ka!
15:46Hindi daw po siya si Kuya Kim.
15:47So, isa sa mga pwede niyung gawin dito,
15:48aside sa sightseeing with the animals,
15:49is syempre, pakainan yung mga animals.
15:51So, mag-feed tayo ng mga chickens.
15:52Hi!
15:55Kukuya Kim, is that you?
15:56Kukuya Kim, samagot ka!
15:58Hindi daw po siya si Kuya Kim.
16:02So, isa sa mga pwede niyong gawin dito,
16:04aside sa sightseeing with the animals,
16:06is syempre pakainan yung mga animals.
16:07So, mag-feed tayo ng mga chickens.
16:10Hi chickens!
16:11Kuku!
16:13Kuku!
16:15Hi!
16:16Ayan guys, so dito naman, kasama natin ang mga peacocks and turkeys.
16:21Iba-ibang uri ng kambing din yung kasama natin dito guys.
16:24Signan nyo ang lalaki nila.
16:25Sabi ni Goatee, meron daw Himalayan salt na nakasabit doon.
16:30So kaya nandyan yan para dilaan nila and pag dinilaan nila, mauhaw sila.
16:34Para hindi makalimutan uminom ng ating mga goat ng water.
16:39Iba-ibang klaseng duck yung nandito guys.
16:41Merong peking duck, merong iti, at siyempre meron din tayong native Filipino duck.
16:49Mala siya.
16:50Ayan, umalis siya.
16:51So guys, dahil ang ostrich ang pinakamalaking bird of course, they also have the biggest egg among all older birds.
16:58Ito yung isang example po ng ostrich egg.
17:00Ayan guys, siyempre hindi makukumpleto ang farm experience natin pag hindi tayo makakita ng mga baboy, di ba?
17:07Isa yan talaga sa mga animals na parte palagi ng farm.
17:11So guys, kasama ko naman dito ang mga sulcata tortoise.
17:15Guys, hindi ko siya kayang buhatin sa sobrang bigat niya.
17:18Kasama ko naman ngayon guys, yung mga New Zealand and California rabbit.
17:27Mga food explorers, siyempre meron din tayong makakainan dito sa loob ng farm, which is itong Luntian Cafe and Bar.
17:34Kasama natin dito si Ms. Jel para ipaliwanag niyo sa atin kung ano ba yung mga delicacies and mga favorites na mga customers nila kapag pumupunta sila dito sa Luntian.
17:43Ano pa po yung mga meron tayo, Ms. Jel?
17:45Okay, first we have the clubhouse sandwich.
17:49Pero, iban yung egg niyo, galing po ito sa...
17:52Yes, sa farm.
17:54And then we have our famous lumpia Shanghai, mixed with cheese and parsley.
17:59Oh my God, ang lukam!
18:01Crispy.
18:02Mas naging malinam-nam siya dahil dun sa cheese.
18:05Tapos yung kick ng lasa ng celery, mas masarap siya, mas naglasang healthy.
18:11This is our signature drink. This is Luntian Refresher.
18:15For sure, gusto-gusto ng mga kids.
18:17Yes, yes.
18:19Okay, let's try the chicken wings.
18:22Dahil fried siya, medyo dry.
18:25Perfect talaga siya na lagyan ng sauce na ganito kasi mas nagiging moist yung chicken.
18:29Yung lasa ng chicken and yung crispiness ng chicken, nagmimix lahat yan.
18:33So, it's really a bomb of deliciousness taste sa loob ng bibig.
18:38Mmm!
18:39That's chicken alfredo.
18:40Chicken alfredo.
18:41Guys, ako, just a quick trivia, I really do love mga pasta na cream-based.
18:45Mmm!
18:50Why?
18:51Sarap niya, everyone.
18:54Alam na alam mo, guys, na fresh talaga yung ginagamit nila kasi nadedistinguish ko yung lasa nung itlog nila na masarap.
19:01Imus, minudo.
19:02So, again, guys, ito po ay minudo pero walang sarsa.
19:07Patatas at baboy.
19:10Okay?
19:10Kaya tumataba ako sa farm to table, oh my goodness!
19:15Ito naman po, ano po ito?
19:16Dito ako kumis.
19:17That's our version of sinigang na bangus.
19:20Our version is chicken sauce siya.
19:22Kita mo, hindi siya malabnaw.
19:23Mmm-hmm.
19:24Malapot siya and then,
19:26the talong and yung makangkong,
19:29you make it crispy.
19:29Yung sinigang nila?
19:34Ito yung sinigang na gustong-gusto ko.
19:36Kasi ang sinigang, yung mapapangiwi ka sa asin.
19:40Last but not the least,
19:42ang laing.
19:43Kain ko tayo.
19:47Oh my God.
19:48Ang sarap.
19:48Mapapa-unly rice ka talaga dito sa laing.
19:52Wow!
19:53Okay, Luntian Cafe and Bar is located inside the Villa Emila Farm here in Malagasang 1A, Imus, Cavite.
20:00So come and visit us and we have lots,
20:02um, lot of things to offer sa inyo.
20:04Yun.
20:05Mga ka-food explorers,
20:07wag po kayo magpahuli at tikman
20:08ang masasarap na pagkain with a twist
20:11dito sa Luntian Cafe and Bar.
20:14See you here po!
20:16Kita nyo naman,
20:16ito lang naman yung ating mga bida
20:18for our next recipe.
20:20Of course, yung alaga nilang Rhode Island bread dito,
20:23meron din silang native chicken.
20:26And na-timingan natin,
20:27season ng sigarilyas.
20:29O pan lang sa amin sa Ilocano.
20:32Gagawa lang tayo ng usual combination sa ibang region sa Pilipinas,
20:36wherein yung kanilang sinigang
20:38may halong winged beans o sigarilyas.
20:43So gagawa tayo ng sinampalukang manok,
20:45pero para lang not your typical sinigang,
20:52mag-i-infuse na nga ko ng a subtle element of flavor.
20:57Smoke.
20:57Isang mabilis na hugas muna doon sa ating sampaluk.
21:03Labad lang muna natin ito.
21:05Naisip ko lang kasi nung dinala sa atin yung bagong katay nilang manok,
21:10medyo may mga bala-balahibo pa.
21:12Hindi ko naman originally yung intention na sunugin or isinge yung balat ng manok.
21:19But since ayoko mag-isa-isa,
21:21so naisip ko lang na tumuhog ng dalawang problema sa isang solusyon.
21:26So sunugin nga natin yung balat,
21:27matatanggal yung mga konting nakausling mga balahibot.
21:32And at the same time,
21:34mag-e-elevate doon sa usual nakasanayan nating sinigang dish.
21:40Alright.
21:42So ito na yung ating mga manok.
21:46Susunod na rin natin para sumabay yung pag-develop nila ng flavor,
21:50yung ating fresh na sampaluk.
21:54Ipre-prepare na rin natin yung ating puso ng saging.
21:57So yung manok natin, yung salamagi o yung ating sampaluk,
22:00and then yung puso ng saging,
22:02magkakasabayan,
22:03kasi sila yung medyo matatagal maluto.
22:06Itong mga to,
22:08imbis na i-dispose natin,
22:10what you can do, of course,
22:11linisan nyo muna,
22:12and then air dry or isun dry ninyo,
22:15para kunyari may mga humba kayo dyan,
22:18pangkare-kare din,
22:19pwede nyo ihabol to,
22:21para hindi nasasayang.
22:23Okay na yung mga main characters natin.
22:26Siyempre, kailangan nyo ng supporting cast.
22:28Hindi pwede mawala yung ating aromatics.
22:30So we'll start off with
22:31our tomatoes,
22:33and of course, yung ating ginger,
22:35and finally, yung ating onions.
22:38Okay tayo na,
22:45konting asin.
22:46Siyempre, paminta.
22:48And finally,
22:50patis.
22:51So halos malambot na yung ating chicken.
22:54Actually,
22:54luto na siya,
22:56pero hindi pa siya fork tender.
22:58Siguro,
22:58kaya pa niya ng mga 10 minutes.
23:01Perfect time para i-ready na natin yung ating sigarillas.
23:04Ayan, kita natin,
23:04bata pa.
23:05Wala pa masyadong sumasamang hibla.
23:08O parang sinulid.
23:09Ayan.
23:10So lulutuin lang natin ito,
23:12mga 5 minutes.
23:13And then afternoon,
23:14pwede na mag-serve.
23:15Okay,
23:18our appetizer.
23:20Appetizer.
23:21Let's try the chicken nuggets.
23:22Chicken nuggets.
23:23Mga ka-food explorers,
23:24I really suggest na try niyo po to,
23:26lalo na
23:26sa mga anak niyo,
23:28perfecto ipambaon,
23:30ganyan,
23:31breakfast.
23:32Yeah.
23:32Alam po ba yung mga ginawa niyo,
23:34chef?
23:34Kasi wala po ako nung linuto niyo.
23:35Siyempre,
23:36alam ko bising-bisika,
23:37alam ko rin kumain ka.
23:39So we have here our
23:40Ilocano Pinakbet.
23:41Ilocano Pinakbet.
23:42Asam ko makakakain
23:43nang meron ka mga teso.
23:45Dahil siguro kinalakihan ko,
23:46I prefer that.
23:47Parang siyang may halong
23:49isda.
23:50Dahil yung
23:51ang sarap.
23:53Or for something na niluto ko
23:54ng
23:54more than an hour,
23:57sijo,
23:57crunchy yung
23:58pampalaya.
23:59vegetables.
24:00Ayan yun.
24:02Actually.
24:02Diba?
24:03Oh my god,
24:04ang sarap.
24:05Or sa Balenciana.
24:06Bringi.
24:07Bringi.
24:08Or biringhe
24:09sa Tagalog.
24:10Ayan.
24:11So hindi sa akin
24:11ang galing yan.
24:12Hindi ako nang aasar
24:13ng kapangpangan.
24:14Hindi po.
24:15Ano mo,
24:15teka ko?
24:15Dala mo na ika
24:16ng bringe.
24:17Ah.
24:17Ano?
24:18Dahan mo nga
24:18dito yung bringe.
24:20Okay.
24:22Kaparehong kapareho
24:23po siya ng lasa.
24:23Yeah.
24:24This is the sinampalukang manok.
24:27Oh my god.
24:28This is,
24:28and the broth.
24:29My god,
24:30the broth.
24:30Ang asy,
24:31man sarap.
24:32Although rustic
24:33yung plating niya,
24:35lasog-lasog.
24:37But these are the things
24:38that,
24:38at least in my time,
24:40remind me of
24:41the simple times.
24:42Correct.
24:43This generation,
24:45talagang kailangan
24:46very picture-perfect
24:48yung mga pagkain natin.
24:49Pero guys,
24:50in reality,
24:51yung mga ganitong pagkain,
24:53ito talagang tunay
24:54na pagkain Pilipino
24:55for me, ha?
24:56I've always said this,
24:58food is that bridge,
25:00it's that medium
25:01that connects you
25:04to your past
25:05and to your future.
25:07Future.
25:07Yeah?
25:09Totally.
25:09Yeah.
25:09Yeah.
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