00:00Sabi nga natin mga Pinoy, rice is life.
00:03Pero marami rin kultura.
00:04Ang bistakanin, pinapay yung kanilang partner sa kanilang ulam.
00:12So nakikita ninyo sa likod ko,
00:14yung parang pinakapastula nila ng kanilang tupa.
00:18And of course,
00:20meron tayong fresh meat dito.
00:22Will do.
00:23Lamb curry.
00:28So you can definitely cook this bone-in or kasama yung boto.
00:32Just for convenience and of course, para mas mabilis maluto,
00:36dinedibone lang natin.
00:39And so habang dinedibone natin,
00:41depende sa inyo,
00:43kung gusto ninyong sagad na sagad yung pagkakatanggal ng karni sa boto.
00:49Pero kasi kunyari ito,
00:51mga mamaya, pakukuluan natin ito para sa stock,
00:56kahit hindi na masyado.
00:57But make sure lang na you get the most of the meat
01:00doon na nakadikit sa bone.
01:03So kung iniisip ninyo,
01:05kung hindi ba mas malasa or mas malalim yung flavor kapag kasama yung boto,
01:12the general answer is yes.
01:14But depende rin kasi sa way of cooking,
01:16kung low and slow ito,
01:19at saka long cooking,
01:20definitely malaki yung epekto.
01:23But I would make the argument na hindi siya ganun ka-importante
01:26or ganun ka-dramatic yung impact doon sa kalalabasan ng putahe mo.
01:31So if you're aiming here,
01:33like sa ginagawa ko ngayon for convenience,
01:36para mas mabilis maluto,
01:39boneless or deboned
01:40is definitely
01:42the better choice.
01:43but if you want more flavor
01:45tapos yung
01:47type of dish na gagawin mo
01:49is more on stew,
01:51then yeah,
01:51definitely bonin is
01:53something
01:54you might opt
01:55to go with.
02:10Sa pagpapastol ng tupa
02:12at kambing nagsimula
02:13ang HNP Bukid di Tatay Farm
02:15dito sa Botolan sa Males.
02:19Kalaunan,
02:20pinasok na rin nila
02:21ang pag-aalaga ng mga manok.
02:24Malakas naman ang kita sa itlog eh.
02:27Kasi ang itlog,
02:27everyday,
02:28nanging itlog ang chicken.
02:30Minementing pa rin namin yung pure breed,
02:32pero tinatry namin mag-cross
02:34kasi gusto namin makuha
02:35pinakamalaking egg
02:36na pwede namin ma-produce.
02:38Some of the farmers
02:39specializing in poultry,
02:41kinocross breed siya sa native
02:44para yung resiliency sa weather
02:47is makuha nung down
02:51parang susunod na generation.
02:53Ayan, so itong Rhode Island.
02:55Ito, ito, itong Sussex.
02:57No, ito yung Buff Orpington.
03:00Actually, isa ito sa pinakamalaki na...
03:02Oo nga, laki nito.
03:03Yan, yan.
03:04So ito yung incubator niya.
03:05Ilang eggs po ang kasha dito, sir?
03:07Ito is 2,000 capacity.
03:092,000 eh.
03:10Kapag during summer,
03:13talagang pinupuno namin ito
03:15atas naghahash kami naman.
03:16Natigil lang ngayon kasi tagulan nga.
03:18So, pero ngayon, since December,
03:20magde-December na,
03:21pabalik na ulit yung season.
03:22Sa ngayon,
03:23ang Bukid ni Tatay ay isa na rin
03:25farm business school
03:26at agriturism site.
03:28Matatagpuan din sa kanilang farm
03:30ang kainan sa H&P Bukid ni Tatay.
03:33Sa farm-to-table ka rin beriya
03:35at dito natin ihahain
03:36ang mga lulutuin natin ngayong araw.
03:40So may mga nakuha lang akong taba.
03:42Unahin lang natin para magmantika
03:44and of course,
03:45masama yung lasa dun sa ating igigisa.
03:46So for our curry,
03:48unahin ko muna yung pinaka-base
03:50ng ating magiging sauce,
03:51which is yung ating kamatis.
03:55So yung dahilan ko bakit ko siya
03:57kinakat ng mas malalaki
03:58is in-anticipate ko yung
04:00long cooking process na mangyayari.
04:02Gusto ko kasi by the time
04:03na maluto yung ating lamb,
04:05eh hindi naman totally
04:06na-puree na yung ating kamatis.
04:08Gusto ko kita pa rin
04:09yung iba-ibang piraso
04:12for presentation purposes
04:13and of course,
04:14gusto ko pag kumakain din ako
04:15yung medyo may kagat pa ng asin
04:18mula dun sa ating kamatis.
04:21And then,
04:21salunan natin yung ating
04:23sibuyas.
04:28So yan na,
04:29nagbabraw na yung ating
04:31lamb fat.
04:53And,
04:55sama na rin natin yung ating karnis
04:56sa sangkot siya.
05:06Sinod lang natin yung ating
05:07luya.
05:11Depende sa inyo kung
05:12ma-strip ninyo siya
05:13ng chunky,
05:14pero kasi pag ganito,
05:15mas gusto ko siya
05:16ng grated din.
05:25And to finish off
05:26yung ating building of flavors
05:27na proseso,
05:29ilalagyan na natin
05:30yung ating turmeric.
05:33Yung ating cumin powder.
05:39And curry powder.
05:49Season lang natin ang
05:51salt and pepper.
06:03So habang
06:04nagsasama-sama yung
06:05flavors na nilagay natin,
06:07bibigyan lang natin ito
06:08siguro more or less
06:08at least
06:09one and a half
06:10hours.
06:12Tapos pabalikan natin
06:13para ma-check kung
06:14kamusta na yung
06:15consistency ng ating
06:16garne.
06:16And of course,
06:17gusto natin itong
06:18matapos ng
06:20maraming maraming
06:21sauce.
06:24Habang pinalalambot
06:26natin ang lamb curry,
06:27gawin naman natin
06:28ang kapares ni
06:29T
06:30and
06:48Spit
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