00:02At sa ating huling hirit na food trip, siguradong amoy pa lang.
00:06Alam mo nang nasa food heaven ka na.
00:12Sa kalying ito kasi matatagpuan ang isa sa mga tinatawag na Dai Pai Dong.
00:19Ang open air kitchen at itinuturing na OG ng Hong Kong Street Food.
00:30At ang main attraction, mga putahing literally on fire.
00:36Dito, hindi lang recipe ang sikretong ipinamamana.
00:39Dahil pati ang lisensya sa pagtitinda, heirloom din.
00:43Pamilyar ba kayo sa mga hawker food stalls?
00:46Ito yung mga maliliit na kitchens or maliliit na mga restaurants na nagsiserve ng high quality food.
00:52Ito ay popular sa ibang-ibang mga bansa tulad ng Singapore, ng Malaysia.
00:57Pero meron din sila dito sa Hong Kong.
00:59Ang tawag dito ay Dai Pai Dong.
01:03Yung Dai Pai Dong, ang ibig sabihin nun, big license.
01:07Kasi hindi ka pwedeng mag-operate dito ng mga karenderya or kung ano man.
01:12Kung wala kang lisensya, minomonitor talaga ng gobyerno.
01:15Hi! Hello!
01:17This is one of the oldest Dai Pai Dong?
01:20Yes.
01:20In Hong Kong?
01:21Yes, we have been here since 1956.
01:24Wow! 1956!
01:27And Dai Pai Dong means big license, right?
01:30Yes.
01:31License?
01:32Yes.
01:32Here is the license.
01:33Oh, this is the license.
01:35This is your?
01:36Grandma.
01:37Oh, your grandmother.
01:38Oh, so the license was given to your grandmother.
01:42And your grandmother is still alive?
01:45Oh, of course.
01:46Oh, okay, okay.
01:46The rule is that the Ong Dai is still alive, then we can continue the business here.
01:53Okay, but when she passes away, can she give the license to you?
01:57Just one time.
01:59Just one time, she can pass the license to the grandchild or the son.
02:07Oh, and do you want to continue it?
02:11Yes, we are doing the process for the license to continue.
02:17Amazing, amazing.
02:20Dito na nila niluluto lahat ng mga pagkain.
02:23So, alam mo ka agad na kung ano yung mga nilalagay nilang ingredients dun sa pagkain mo.
02:28Tapos, minomonitor talaga ito para to make sure na malinis ang bawat isang dish na isa-serve nila.
02:38So, makikita ninyo, ang ginagamit nila dito ay yung traditional na wok.
02:43Ha?
02:44Apoy kong apoy!
02:46Ang Cantonese cooking kasi talagang very high heat yung ginagamit nila para mapanatili yung moisture
02:54doon sa mga vegetables, doon sa kanilang mga meats.
02:58Luto na siya pero napapanatili pa rin yung moisture.
03:03Sa sobrang bilis nila gumalaw,
03:08Maakalain mong naka-time-lapse sila.
03:16Okay, let's get ready for our next dish.
03:19Tatayman ko si Kuya.
03:20Eto na, razor clams ang iluluto niya.
03:26Pinakukulaan lang niya ng kaunti.
03:28Tapos yan, naghulog na ngayon siya ng mga aromatics niya.
03:32Sibuyas, bell pepper.
03:3430 seconds pa lang.
03:36Very high heat ito.
03:42Oops!
03:45Ah, yun na.
03:47Woo!
03:49Woo!
03:51Ngayon yung sauce na.
03:54Diyos ko Lord!
03:57Tapos, mabilis na stir fry lang ito.
04:03Tapos na!
04:06One minute, 14 seconds.
04:08Tapos na kagad yung dish.
04:10Amazing!
04:12Pero syempre, hindi raw pwedeng hindi ko yan masubukan.
04:15Like this?
04:16Ako!
04:17Kinakaban talaga ako.
04:19And then?
04:19Okay, okay.
04:21Okay, okay.
04:22Okay, okay.
04:24Okay, okay.
04:24Okay, okay.
04:27Okay, like this?
04:30Okay, like that?
04:59I don't like anymore.
05:15Okay.
05:21Okay.
05:26Okay, okay, okay, okay.
05:29Okay, okay.
05:32I'm going to put it out here.
05:42One, two, three, four, five, six.
05:52It's a hulung.
05:57Okay, okay, very good.
06:02Yeah!
06:04Pero sulit daw ang paghihirap.
06:07Dahil ang mga putahing aking matitikman,
06:09pasabog daw sa sarap.
06:12Okay, tikman muna natin itong beef.
06:14Ang bilis lang nito niluto,
06:16kaya nakakapagtaka na
06:18magiging malambot na to.
06:20So, makikita ninyo, dahil high heat siya,
06:23kaya may searing
06:25o medyo sunog-sunog na siya ng kaunti.
06:28Yun yung nakakapagpasarap dito.
06:31Kaya!
06:34Ang lambot!
06:36Paano nangyari yun?
06:37Ang sarap!
06:39Yung beef malambot,
06:41pero sa labas, lutong-luto na siya yung,
06:43alam mong,
06:45na-fry na siya ng maigi.
06:47So, meron siyang crunchiness ng kaunti.
06:49Pero yung loob niya, sobrang lambot.
06:52Tapos,
06:54hindi siya dry at all.
06:58Masarap naman ito!
06:59Okay, tikman naman natin itong razor clams.
07:05Nakatikim ako ng ganito noon sa Capis,
07:08pero maliliit lang.
07:09Ito talagang giant eh.
07:12Mmm!
07:16Sarap din!
07:18Medyo may pagka-chewy lang ng kaunti yung razor clams,
07:21pero masarap yung garlicky flavor niya.
07:25Tikman natin ngayon itong kanilang crab.
07:29Ang galing!
07:30Kinrock na nila yung crab.
07:32Alright!
07:40Good!
07:47Lasang-lasan mo yung garlic.
07:49Medyo may anghang lang siya ng kaunti.
07:52Pero panalo!
07:55Mako ju personal yung lag gupik принцип.
07:57Ya sab!
08:00Ou 在
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