00:05One of the ultimate chef that I did is Chef Mel.
00:08I'm from Chef JR from the Center for Asian Culinary Studies.
00:13I was only 7 years old when my mom was teaching me to do mga turon,
00:19ginataang bilo-bilo, or Filipino desserts, which is our favorite afternoon treats.
00:25Mas lalang na-ignite yung passion ko. When I was a full housewife with my 5 kids,
00:31isa yun sa nagpa-ignite ulit or nagpabalik ng passion ko for cooking.
00:36At dahil pastry chef si Chef Mel, ano kayang iluluto niya for the campers?
00:41Since baker ako, dapat nasa akin yung bread.
00:45I'll be doing a focaccia in a setup like this.
00:50We don't have oven, we don't have anything.
00:52So, siyempre, given na yung baking, precision yan.
00:57Dapat maganda yung environment, maganda rin yung mga gamit.
01:01And so, but this one, we are going to try to do baking in an off-grid without oven
01:07and also without any convenience at all.
01:10Pwede kang magluto ng kahit anong cuisine in an off-grid.
01:15Pero the hardest part is to do and to incorporate baking or pastry into an off-grid event like this.
01:24We are going to do like a cast iron.
01:27We're gonna put the bread there.
01:29Tatakpan namin siya hanggang makuha namin yung temperature na kailangan niya to rise it.
01:34Meron akong pre-fermented dough.
01:36So, this is how we called it the biga or the polish.
01:41Since open fire siya, naka-direct fire siya,
01:43hindi siya convection because walang air na nag-circulate inside.
01:47So, mas mataas yung temperature niya because direct fire yung gagamitin natin.
01:52So, we will be doing more on check ng check ng check.
01:59Dapat ang gagawin ko, ang plano ko dyan.
02:01Dyan ako mag-sear ng fish.
02:04Nung nailagay ko na, hindi ko naisip.
02:08Paano ko siya i-flip?
02:13Ang init nito, Chef.
02:16So, yan yung mga pagkakamali na mararanasan mo lang when you try.
02:21Diba?
02:21So, pag hindi ka nga daw nagkakamali, you're not trying enough.
02:26Ay, dusot mo pa yun.
02:28Ang katulad kong Ilocano Chef na si Chef Richard,
02:31dalawang Ilocano dish ang ianda para sa mga campers.
02:35Ito po yung dinakdakan.
02:37So, galing mo ito sa grill o yung bagong ihaw.
02:41Siyempre, pinakuloan din namin ito para mas mabilis ng maluto.
02:44Ang ginagamit namin, mascara o yung tenga.
02:46Umbaga, yung sa Ilocano, yung talaga yung nakagisnan na niluluto sa dinakdakan.
02:54Kung gaano ka-flavorful ang dinakdakan,
02:57ganun din ang journey ni Chef Richard papunta sa pagiging kusinero.
03:00Nung nasa Spain ako, kasi may mga nakakilala po akong mga president ng gastronomy.
03:05So, habang nandun ako, marami akong kinakausap.
03:10Nagtrabaho talaga ako bilang dishwasher muna.
03:12And then, siyempre, kailangan natin Pilipino na aralin yung paglulutos.
03:17So, talagang nagpursigido ako na aralin doon sa Spain ko.
03:25Para sa ating Poki-Poki, ang una kong ginawa ay,
03:29siyempre, kumuha tayo ng talong, tapos inihaw po natin.
03:33Then, pagkatapos ng mayihaw, tatanggalin natin yung balat.
03:37Then, mag-slice tayo ng kamatis at itong sibuyas.
03:42Ito yung talagang ginagamit namin sa Ilocano.
03:45Ulam o breakfast pag morning.
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