00:05Isang Japanese artist at isang trilingual music producer.
00:10Together, they are the formidable force called Fuyu.
00:16And today, sila ang tinawag nating rest back para ipa-experience sa atin
00:20ang sumisikap na Japanese team, cafe, and events play, Santipolo.
00:27Wow!
00:30Wow, this is such a nice, cozy place, isn't it?
00:33Romy-san, what's the concept of this whole place?
00:39Ako did the ATV, then event place, and then resto cafe.
00:44How long did it take you to collect all these collections, do you think?
00:48Almost one year.
00:50Eh?
00:51Only one year?
00:52Only one year?
00:53These are the collections of Hi, Romy.
00:56Now, which is ito, mga glass case siya na may mga hinadals, then may mga variant din tayo na hindi
01:05siya naka glass case.
01:06One of my favorite kasi is Warriors eh.
01:09So, if mapansin ni siya, ang daming Warriors talaga.
01:12There is an instrument from Japan.
01:14Wow!
01:14Wow!
01:15This is a koto, right?
01:18Yeah, koto and…
01:19Wow!
01:20Yes, that's the original, because personally, my mother is a koto teacher.
01:26Wow!
01:26Next time, maybe…
01:27She can play here.
01:28She can play here.
01:29Wow!
01:30But this one, how did you get?
01:32From auction.
01:33Wow!
01:34Um, all of this is from auction, Japan auction.
01:38Um, here's my Warriors.
01:40Wow!
01:41Wow!
01:42I call them my Jo-wa.
01:44Wow!
01:44Yeah, my boyfriends.
01:46Kase-pongi, right?
01:48Actually, because that kind of dough is really expensive in Japan.
01:53Yes.
01:54But here, not.
01:55Not really.
01:55Very affordable.
01:56Oh, amazing.
01:58Um, I have collections din ng mga authentic kimono.
02:02Mmm.
02:03Wow.
02:03So, you can wear it.
02:08It's cool.
02:09It's very cool.
02:10Di ba?
02:10Yes.
02:12Finally, isa sa mga basic na luto ng itlog is, bar decks.
02:17Uh, again, sa mundo namin, sa restaurant at sa hotel,
02:22meron tayong tinatawag na standard.
02:24Ngayon, pag meron tayong gusto natin medyo malasado,
02:28our standard is at 4 minutes cooking time.
02:31And then, pag medyo on the, yung parang pang ramen eggs, yung itsura niya,
02:37that's actually 6 minutes cooking time.
02:39Ang nagkakaiba tayo, or nagkakaroon ng confusion sometimes is,
02:43kailan ba nilalagay yung itlog?
02:44The cooking time should start pag kumukulo na yung tubig.
02:50So, yung ating ramen egg.
03:04Pakita ko sa inyo kung paano gawin ang aming ramen na itong katsu hakata ramen.
03:09Ang una po ay lulutuin po natin yung topping na belly bacon, pork bacon, tawag po dito.
03:16Ito po yung noodles ng ramen.
03:19Lalagay po natin dyan sa kumukulong tubig.
03:22O sabang pong nilagay po natin siya, i-mix well po natin siya together para hindi po siya buo-buo.
03:29Ito po yung tonkatsu sauce.
03:31Pupore po natin pagkakumulo na po siya.
03:35Next po siya.
03:38Ito na po yung noodles niya.
03:40Lalagyan na po natin siya ng mga topping.
03:42Ito po yung mushroom.
03:44And then this is the pork belly.
03:47Ito po ay naruto.
03:49Naruto po ito.
03:52At ito rin po ay nilalagay dito.
03:56And egg.
03:58Ito na po yung sauce niya.
04:00Ready to serve na po itong katsu hakata ramen.
04:06I'd like to introduce the two beautiful young gentlemen here.
04:11Kazu-san and then Nishiko-san.
04:14And we'll be having ramen together.
04:16Tonkotsu ramen and shoyu ramen.
04:20Tantanmen.
04:22Wow.
04:22Wow.
04:23Let's try tonkotsu.
04:25Hakata tonkotsu.
04:26Let's try.
04:26Okay.
04:27Itadakimasu.
04:28Itadakimasu.
04:38Yeah.
04:38This is so yum.
04:40Tonkotsu is creamy and salty.
04:42It has a really strong salty crunchiness into the broth.
04:47Sarap.
04:48Shoyu ramen.
04:49Shoyu ramen.
04:50Yes.
04:51I think the nice thing about shoyu ramen, it has a really stronger flavor of the seaweed.
04:58Yes.
04:58Nori.
04:59Yes, you can taste the nori.
05:00This is matcha, apparently.
05:02Okay.
05:03Wow.
05:04Matcha.
05:05Umoso.
05:05So creamy.
05:07Wow.
05:07Yes.
05:08This is very good.
05:09This is coffee jelly.
05:11In Japanese it's called coffee jelly.
05:13Okay.
05:15Wow.
05:16Mmm.
05:18I like this.
05:19How do you call this?
05:20Chewy.
05:20Chewy.
05:21So good.
05:23Because it's my favorite coffee jelly.
05:24Actually, I want to share something to food explorers.
05:29Because we are, I'm Fumia and then Yukan.
05:32We start the new music project.
05:35It's called Fuyu.
05:36And then we already released a song in this January.
05:41It's called Iikot am Mundo.
05:44This is our first single.
05:47And it's all music platform is available.
05:51And like music video is out now.
05:53So guys, please check our song.
06:23Hello mga food explorers.
06:25So today meron akong pamana dish na minana ko sa aking mama.
06:30At ito ay ang boholana empanada na ituturo ko sa inyo today.
06:35Imi-mix lang natin para sa ating dough.
06:39So ito ay flour.
06:41And then butter.
06:43Imi-mix lang natin hanggang mag-melt yung butter.
06:48Add na natin yung iba pa nating ingredients.
06:52Ating white sugar.
06:54Konting salt.
06:56Tapos yung ating baking powder.
06:59I-mix lang natin sila together.
07:06So ngayon, a-add na natin ang cold water.
07:09So cold water ang gagamitin natin para mas maganda yung texture niya.
07:14So ito, i-mamasahin nyo lang ito hanggang sa mabuo nyo yung tamang texture ng dough
07:20na medyo kaya nyo na siyang biluging bola.
07:23And then, babalutin nyo lang ng cling wrap para mag-rest siya ng about 20 to 30 minutes.
07:30So.
07:33Tip.
07:37So.
07:40So.
07:40You
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