00:00When we were at Keenet Farm, what we were able to do with our farm,
00:05one of the things that we used to do is Patola.
00:08For me, it was normal.
00:10So, I didn't consider it.
00:12I had a few options.
00:15I had a few options.
00:17But, I didn't say Sir Gerald,
00:21that these are Patola.
00:24This is the first time I've seen the Lacan variety
00:28na yung paoblong na kalabasa yung laki.
00:32And interestingly, sabi ni Sir Gerald,
00:35very meaty daw yung lasa nito,
00:38kaya hindi natin palalampasin yung pagkakataon na yun.
00:41Susubukan natin, gagawa tayo ng napakasimple.
00:44At syempre, kilalang kilala nating dish,
00:46yung isang biswa at patola.
00:49So, meron tayo dito yung ating panggisa.
00:51Nagyan lang natin ng mantika yung ating pan.
00:53And then, saka ako ilalagay,
00:56yung ating kamatis.
00:59And habang sinasangkot siya natin yung ating kamatis,
01:02kasi medyo lamog yung gusto ko sa kanya,
01:06may maya maya ako na isusunod yung ating sibuyas at kabawang.
01:10Hihiwain ko muna yung ating patola.
01:11So, ito more or less,
01:13kung hindi ako nagkakamali,
01:14nasa 1.2 to 1.5 kg.
01:17So, imagine kung meron kayong gantong klase ng gulay sa bahay,
01:22pwede kayong magpakain up to 5 persons.
01:27So, diba?
01:29Sulit na sulit.
01:32And of course,
01:34fresh na fresh.
01:38Two.
01:45Manamiss na may siya.
01:46Pero tingnan na nga natin,
01:47kung may pagkakaiba ba yung lasa niya dun sa normal na patolang nakasanayan nating lahat.
02:03Ating patola.
02:13And then yung ating sabaw,
02:15o kahit tubig,
02:16pwede na rin.
02:28Then season lang natin ng patis.
02:34And then, nahiyaan lang natin siyang kumulo.
02:41And yung last part nung ating proseso,
02:43since kumukulo na yung ating patola,
02:45biswa.
02:46yung pita ako niya.
02:47yung mga pita ka-a-a-a-ay.
02:52Ina-a-a-ay.
03:00So, yung pita ka-a-a-ay.
03:05This is not too good.
03:09Inaintindihan ko yung sinasabi ni Sir Gerald na meaty flavor.
03:13But, honestly, it's basically the same patola.
03:16Aside from the size nung nakasanayan natin versus itong naluto natin, taste is virtually the same.
03:26This is such a comfort food na kahit sa ang sulok ng Pilipinas, makakarelate kung anong lasa nung combination ng
03:33miswa at patola.
03:34Tapos may mga kanya-kanya tayong kwento dito ng sardinas, isda, baboy, kung ano-ano pa yung hinahalo ng ating
03:43mga nanay.
03:44Pero definitely, classic Pinoy.
03:50So let us know kung paano yung paborito ninyong version, or kung ano yung twist na binibigay ninyo sa inyong
03:57miswa patola.
03:58Kagaya ni Ma'am Elsie Atienza na gumawa ng adobong dilaw, but this time instead na baboy, chicken yung ginamit
04:07niya.
04:08And dun sa ating food explorer na si Marge Laurena, na gumawa ng kanyang homemade kimchi.
04:13So kayo rin mga food explorers, kung meron kayong mga signature dishes, may mga kinopia kayong recipes galing sa mga
04:20food adventures natin,
04:22we'd appreciate if you can show us, para ma-inspire din yung iba pa natin kasama sa community na gumawa
04:28at mag-explore ng iba't iba pang flavors.
04:31Sundan nyo lang po kami doon sa aming mga social media platforms, and we'd be more than happy na ipakita
04:36yung inyong mga creations.
04:38Sundan nyo lang po ma-madobong dilaw, but now live in inhali sexual media platforms.
04:51Sundan nyo lang po ma-madobong dilaw, so kayo rin mga Pamato, wapasaba na sapram,
04:57multicam клавa na saprami turman tomorrow.
04:57So kryptonis that you want to reveal how soft water and that we turn around you to save your birth.
