- 1 day ago
Aired (April 19, 2026): From coffee at Mabuhay Craft Coffee to cocktails at Malagihay Cocktail Club, Lexi Gonzales has you covered with an all-day adventure in San Juan City!
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00:01Isa ka ba sa mga stress na sa pagbabadget dahil tumaas na naman ang presyo ng mga bilihin?
00:05Sagot kita, Food Explorer!
00:08Magluto tayo ng mga putahing mag-ans sa bulsa, pero swak pa rin sa panlasa.
00:12Tulad ng lazy shomai.
00:14Tapakita ko sa inyo kung bakit pangtamad itong version na to.
00:18At pork dish na meron lang tatlong ingredients.
00:22Sa mga gusto rin mag-dine out pero nagtitipid sa pamasahe,
00:26may ipapakita si Lexi Gonzales na isang 2-in-1 tambahin sa sanuan.
00:30Tagay!
00:33Samantala, makipagkwentuhan tayo sa mga kusin hero ng Santa Ana.
00:37Kami po ang unang-unang original na nagtitinda rito.
00:41Unang-una, sipag at syaga at quality.
00:58I'll let you in sa isang sekreto na ilan lang yung nakakalam.
01:04I don't really watch other food content creators' postings.
01:11So yung mga recipes nila, hindi ko talaga napapanood.
01:16Aside dun sa mga select few na kaibigan natin,
01:19personaling kakilala natin,
01:22Offcam,
01:23and this is one thing that I've really wanted to try for so long.
01:27Yung mga lazy shomai na recipe.
01:30I'll give you my own version.
01:32So lazy shomai,
01:34kasi literal lang naman,
01:36hindi ka na magbabalot mano-mano.
01:38Kasi mamaya,
01:39tapakita ko sa inyo kung bakit pangtamad itong version na to.
01:43So we have here your typical ingredients.
01:46We have here our ground pork.
01:49Meron naman tayo ditong shrimp
01:51na hini-hand chop natin.
01:54You can definitely use food processor,
01:57but personal preference ko lang na gusto ko uneven
02:01yung cut ng shrimp natin just for texture.
02:05Ito yung ating kinchay.
02:08Garlic powder.
02:10Our onions, of course.
02:14Pepper.
02:16Salt.
02:18Oyster sauce.
02:19And yung ating chopped shrimp.
02:21So let's just work our mixture.
02:25So ganoon lang kabilis yung mixture natin.
02:28So we're just gonna add five spice.
02:30Medyo kukontrolin natin yung portion na yan ng five spice.
02:33Medyo agresibo kasi yung flavor niya.
02:35So kapag naparam eh,
02:37it might actually ruin the dish.
02:39And then ito na yung tamad version.
02:43Meron tayong pot dito.
02:45Talagyan lang natin ng konting oil.
02:48O tayo.
02:49Malaking bola.
02:51Yan.
02:53Talagyan lang natin sa loob.
02:56Same thing.
02:58Isang portion.
02:59Bola.
03:00Yan natin sa loob.
03:04Next up would be
03:06yung ating shomai wrapper.
03:09So kukuha tayo ng isa.
03:12Itatap lang natin doon sa mga bola-bola na ginawa natin.
03:21So once makover natin yung ating mga meat mixture
03:24ng ating shomai wrapper,
03:27tatakpan lang natin yan.
03:30Habang unti-unting naluluto yung ating first version
03:33ng ating lazy shomai,
03:35mapakitaan ko rin kayo ng isa pang nakita ko.
03:37So we have here a ramekin.
03:39Touch of oil.
03:43Layer lang natin to.
03:45Yung shomai wrapper.
03:46So parang lasagna.
03:49Yung peg naman itong diskarte na to.
03:51So that's the bottom layer.
03:53And then we're just gonna fill this
03:55or stuff this
03:56with our mixture.
04:03Another layer.
04:16So papasok lang natin ito sa steamer
04:18and then let it cook for about 15 to 20 minutes.
04:22And then, by that time,
04:24sakto na rin yung ating unang version
04:26ng ating lazy shomai.
04:28Kung ano man yung recipe mo ng shomai,
04:30syempre,
04:31ang magdadala pa rin dyan at the end
04:32or yung magpapa-enhance nung sarap niyan
04:34is yung sauce.
04:37So we have here some oyster sauce.
04:40Lagyan lang natin yung ating onions.
04:43This is optional actually.
04:45Pero kailangan,
04:46meron tayong chopped garlic.
04:49Let's add in chili flakes.
04:52Some sugar.
04:54Some soy sauce.
04:56Pepper, of course.
04:58And some vinegar.
05:00Lagyan din natin ng chopped spring onions.
05:03To finish it off,
05:04let's pour some hot oil.
05:07Mag-iingat lang po
05:07pag gagawin nyo ito sa bahay,
05:08make sure
05:09na wala kayong matatalabsikan dyan
05:11or ma-handle nyo na maigi
05:13yung inyong pot of oil.
05:15Kasi pag hindi,
05:17aksidente yung mangyari.
05:28Syempre,
05:28ninix lang natin.
05:30Ready na yung sauce natin.
05:32Ready na rin yung ating
05:33dalawang lazy shomais.
05:34Pwede tayo mag-serve.
05:36Boom!
05:49Ladies,
05:51dig in.
05:57Pagkosya.
05:58It tastes so good.
06:00Perfect.
06:01Perfect.
06:06Time for another Fresh Farm Facts.
06:09Tanong sa atin ni Chef Gerald Reboya,
06:12ano ba ang mas matimbang sa food service?
06:14Lasa ng dish with short prep time
06:16pero gumagamit ng artificial flavoring
06:19para maging umami?
06:20O lasa ng dish na niluto the traditional way
06:23gamit ang natural ingredients
06:25pero posibleng mas mahal?
06:28Para sa akin,
06:28Chef Gerald,
06:29it's a combination of the two.
06:31Lalong-lalo na kapag negosyo
06:33ang pinag-uusapan,
06:34kailangan
06:35mabilisan lang yung pagluto nito.
06:37Pwede kang gumamit
06:39ng mga flavor enhancers.
06:40That is something accepted
06:41sa industriya
06:42while
06:43preserving
06:44yung mga traditional way.
06:47Kagaya ng paggamit, of course,
06:48ng natural na ingredients.
06:50Pero,
06:50hindi mo pwedeng sabihin
06:51na isa lang
06:52yung tama.
06:53There are definitely ways
06:55na pwede mong
06:56mapabilis
06:57at mamaging smooth pa
06:59yung service ninyo
07:00by using the best practices
07:02ng modern techniques
07:04at saka traditional way.
07:06Salamat
07:06at good luck sa'yo, Gerald.
07:08Lado dapat
07:08ang galawan natin
07:09dahil sa mahal ng gasolina,
07:11kung trip ng barkada
07:12ay magkape
07:13tapos segue na sa inuman,
07:15magagawa nyo yan
07:16pareho sa isang
07:172-in-1 tambayan
07:18sa San Juan.
07:19Dadalhin tayo
07:20ni Lexi Gonzales
07:21sa isang micro diner,
07:23cafe sa iba ba
07:24at hidden bar
07:25naman sa taas.
07:27Tagay!
07:30Hi, Food Explorers!
07:32It's Lexi
07:33and I'm back here
07:34sa ating farm to table
07:35and now I'm here
07:37with Sir Mikel,
07:38founder and CEO
07:39of Mabuhay Cafe.
07:41And right now,
07:43we'll do a tasting
07:45of mga pastries
07:47and their coffee.
07:48Looks really good.
07:49It is, it is.
07:50I'm excited
07:50for you to try it.
07:51So we recently
07:52launched this one
07:53just yesterday.
07:55We call this
07:55the Mabuhay Spaghetti Joy.
07:57Mabuhay Spaghetti Joy.
07:58It's an homage to...
08:00It's an homage
08:01to one of the biggest
08:03fast food brands
08:04here in the Philippines.
08:05So it has
08:06Filipino-style
08:06spaghetti inside
08:07and then the sugar
08:09that you see,
08:10it's garlic,
08:11sugar,
08:11and butter.
08:16It's like my childhood.
08:17It is.
08:22Krinkels.
08:22Krinkels.
08:23Yes, Krinkels.
08:23Krinkels.
08:24Classic
08:24sa bakery.
08:25Correct.
08:26It's spelled as
08:27Krinkel
08:28kasi
08:29it's my recipe.
08:31It's our
08:31Filipino-style cookie.
08:33Diba?
08:34Kung meron tayong
08:34mga panaderiya,
08:36yan ang cookie
08:37version ng Pinoy.
08:42Super moist,
08:43soft,
08:44chocolatey,
08:45sweet,
08:46and really goes well
08:47with our coffee.
08:49And sobrang lambot.
08:53Queen
08:54Saimada.
08:55Yes.
08:56The usual
08:56na ginagawa ng mga
08:57cafes,
08:58palambutan sila
08:59ng ensaimada.
09:00Diba?
09:00Yeah.
09:01Here,
09:02gagawin namin
09:02crispy and flaky.
09:03Para kakaiba.
09:05Yeah.
09:10So good!
09:12Ayaw mo siyang
09:13nauubot.
09:14Yes, correct.
09:15We go about
09:16how many pieces?
09:19Around 120
09:20pieces a week.
09:21Wow.
09:22And it's best
09:23paired with that
09:24salt foam latte.
09:25Very undertoning lang
09:27yung milk neto
09:28and yung sweetness.
09:29Correct.
09:30As compared to
09:30the richness
09:31ng flavor neto
09:32so pang
09:32balita naman siya.
09:33pang balance siya.
09:35Second bestseller namin,
09:36siyempre,
09:37proud ang Pinoy
09:38sa ube.
09:39Oh yeah!
09:40We have our own
09:41version of the ube.
09:42So we call it
09:42ube latik latte.
09:44Actually,
09:44ngayon lang ako nakakita
09:45ng mga ganyan
09:46in a cafe.
09:47Nice.
09:54I love it!
09:56It's like a good summer.
09:57Yeah.
09:58And the color.
10:00I love yung mga gantong
10:02color pasta.
10:03We call it
10:03the white
10:05champorado
10:05latte.
10:07Champorado?
10:07And it has
10:08dilis
10:08on top.
10:09What?
10:11This is
10:12dilis?
10:13Candid,
10:13yes.
10:14Candid
10:14dilis.
10:20The dilis
10:21is the
10:21aftertaste.
10:22Yes.
10:23Ang nakakuha
10:23ng attention
10:24ka na
10:24is the dilis
10:25that
10:25dilis
10:25aftertaste.
10:26But don't get me
10:26wrong,
10:26it's not
10:27malansa.
10:28It's just
10:29the actual
10:29flavor of
10:30the dilis
10:30that I can
10:31taste right
10:31now.
10:36Bukod sa
10:37we like
10:37the dilis
10:38aftertaste,
10:40di ba
10:40minsan
10:40gusto rin
10:41natin
10:41yung
10:41meron kang
10:42crunchy
10:43na nakakagat.
10:43For texture,
10:45yeah.
10:46Correct.
10:46Hello,
10:47mga food
10:48explorers.
10:48I will be
10:49inviting you
10:50here sa aming
10:51munting shop
10:51called
10:52Mabuhay Craft
10:53Coffee.
10:54We are
10:54founded
10:55a Mabini
10:55Street
10:56San Juan
10:57City.
10:57And then
10:58sa likod
10:58namin,
10:59merong
11:00pinto,
11:00aakyat
11:01kayo,
11:02meron kami
11:02secret
11:02bar doon.
11:03Pangalan
11:04niya,
11:04Malagihay
11:04Cocktail Club.
11:05After
11:06mag-chill
11:07sa
11:07kapihan,
11:08ready na
11:08si Lexi
11:09sa walwalan.
11:11Hello,
11:12so we've
11:13transferred to
11:14a different
11:14part of
11:15this place.
11:16Connected pa rin
11:17siya sa
11:18cafe sa
11:18baba.
11:19It's just
11:19upstairs.
11:20It's
11:20hidden.
11:20It's called
11:20Malagihay
11:21Cocktail Club.
11:22Why is it
11:22Malagihay?
11:23It's kind of
11:23like a deep
11:24Tagalog term.
11:25So probably
11:26your lolas
11:26and lolos
11:27would know.
11:29For some,
11:29it's like a
11:30little wet,
11:30a little dry.
11:32But for us,
11:33it's actually
11:33a little tipsy
11:34little bus.
11:34So you're
11:35not drunk,
11:35you're not sober.
11:36It's right in
11:36the middle.
11:37So it's like
11:37the perfect
11:38balance in
11:38between.
11:39Because our
11:39concept actually
11:40is a neighborhood
11:41cocktail bar
11:42where, you know,
11:43we try to sit
11:44in between
11:44those fancy
11:44cocktail bars
11:45in your
11:45regular hangout
11:46spot.
11:46So the space
11:47is technically
11:48it's like a
11:49living room
11:50but we also
11:50invested a lot
11:51on our
11:51sound system
11:52so even
11:53if the music
11:54have good
11:55energy,
11:56people can
11:56still talk
11:56properly.
11:57We'll be
11:58making drinks
11:58right now.
11:59Or Banana Con
12:00Royale.
12:01Basically
12:01inspired by
12:02Banana Con
12:02Yellow.
12:03We're going
12:03to start
12:03with your
12:04shaker.
12:06Then you're
12:06going to use
12:07a jigger.
12:07Ako talaga
12:08of course.
12:09You can grab
12:10the jigger.
12:11Pick one.
12:12The jigger.
12:13Usually
12:14when there's
12:15this kind
12:15of alcohol.
12:17You can
12:17tangyero.
12:19Until the
12:20line.
12:21pour it there.
12:22Okay.
12:23So you have
12:24the gin.
12:24Now you have
12:25lemon.
12:25The other
12:26side.
12:26Okay.
12:27So you pour
12:28until that
12:28line.
12:29Then this is
12:30we call this
12:31Banana
12:32Oleo.
12:32You can pour
12:32it until
12:34the hip.
12:35So fill it
12:35up.
12:36So we call it
12:37Banana Oleo.
12:38It's the flavor
12:39is actually coming
12:40from banana
12:40skins.
12:42So instead
12:43of throwing out
12:44our banana
12:44skins,
12:44we use it.
12:46You know,
12:46shout out
12:46sa friend
12:47ko.
12:47You guys
12:47would like
12:48this.
12:49Then this
12:50is egg whites.
12:51This is to
12:52make the
12:52cocktail fluffy.
12:54We have
12:55our,
12:55we call this
12:56Banana Milk.
12:57So this is
12:57made with
12:57Saba.
12:58If you're
12:58familiar with
12:59Saba.
12:59Yeah.
13:00So it's a
13:00variety of
13:03banana plantains
13:04that we sit
13:05it with milk
13:05so it absorbs
13:06the flavor
13:07of Saba.
13:08Okay.
13:09Ito may
13:10pinaka-essence.
13:11Yeah.
13:11Fill it up
13:12also.
13:14Until
13:15full.
13:17Okay.
13:18Yeah.
13:19Pour it
13:19over.
13:20Ooh.
13:22Then lastly,
13:24medyo mad scientist
13:25ka,
13:26maybe put in
13:27three drops.
13:28Wow,
13:28may ganito ka.
13:29So this is
13:29our stabilizer
13:30naman for
13:31you.
13:33Two,
13:35three,
13:36there you go.
13:36Okay.
13:37And first,
13:38we're gonna
13:38shake it
13:39with one
13:40ice.
13:41Just to
13:42make sure
13:42it's flop.
13:45So you
13:46hold it
13:47here.
13:48And then
13:49one here.
13:49Then up and
13:50down lang.
13:50Shake it.
13:51Yeah.
13:52I think I've
13:53done this
13:54before.
13:54This is way
13:55cooler.
13:58Splash a
13:59little bit
14:00of Prosecco
14:01inside.
14:02And then
14:03pour
14:04until it
14:04fills up.
14:10We basically
14:11need to rest
14:12this for about
14:13two to three
14:13minutes in our
14:14freezer.
14:16Para mag-build up
14:17yung formation
14:17salob.
14:18And then we
14:18top it up
14:19again para mag-fill
14:20up.
14:21That's cool.
14:22Even the glasses,
14:22no?
14:23I remember may
14:23ganyan kami baso
14:24when I was a kid.
14:25We tried to make
14:26it as home as
14:26possible,
14:27as familiar as
14:27possible for
14:28Filipinos.
14:29Yeah.
14:29So here we go.
14:31Okay.
14:32This is after
14:32two to three
14:33minutes in the
14:34freezer.
14:34And then
14:36you can grab
14:37or bar spoon
14:39put a little
14:40bit of hole
14:41in the middle
14:41so we just
14:42poke it up.
14:44Yeah.
14:45Ayan.
14:46There.
14:47And then
14:47pour the whole
14:48milk doon
14:49sa pinok.
14:50Sa gitna.
14:51Yes.
14:52Slowly.
14:54There you go.
14:57Now it
14:58turns to
14:59like a
14:59sakwal.
15:00Wow.
15:02Perfect.
15:03Wow.
15:07There you go.
15:08So now you have
15:09our
15:10Banana Con
15:11Royale.
15:12Let's go.
15:13That's good guys.
15:18How's it?
15:19It's good.
15:21It's really good guys.
15:24It's a hint of the
15:25alcohol,
15:26but it's more
15:27banana.
15:27Yeah.
15:28It's like
15:28banana milk.
15:29Yeah.
15:30But I mean,
15:31you would still know
15:32that you're drinking
15:33a cocktail.
15:34Mmm.
15:37I love it.
15:37Same, same, same.
15:38Here na Lexi
15:39sa Malagihay Cocktail Club.
15:41From chill
15:42to just a little
15:43tipsy.
15:44At parang
15:45namumulutan ka pa,
15:46Lexi.
15:46Mmm.
15:47So now,
15:48hindi pwede
15:48namang
15:49puro
15:49inuman lang tayo.
15:51We need
15:51food
15:52to balance
15:53it out.
15:53And we have
15:54here
15:55the lechong baka.
15:56Very classic,
15:57paborito
15:57ng mga Pinoy.
16:00Mmm.
16:04Sobrang lambot.
16:07I love
16:08the fat.
16:10It's just
16:11there to be
16:12savory.
16:12The meat
16:13itself
16:15is already
16:16enough
16:16in my opinion.
16:18Now,
16:19here's the sisig.
16:20Another
16:20Pinoy
16:21classic pulutan.
16:22Let's mix it.
16:24Alam mo naman
16:25ng sisig.
16:26Dapat,
16:26hinahalo
16:26ng maayos yan.
16:27Diba?
16:30Mmm.
16:32Mmm.
16:34Diba saan ko yung
16:37liver?
16:39Mmm.
16:40Well,
16:41tagay yun.
16:41Tagay.
16:42Hahaha.
16:53I'll see you
16:54here in
16:54Malagihay.
16:55Tagay.
16:56Lexi,
16:57uwiya na ba?
16:58Bakit parang
16:58kinuha mo
16:59pa ang menu?
17:00Kasi,
17:00inubot sa akin
17:01ni Kit,
17:02itong menu nyo.
17:03And then,
17:03nakita ko na
17:04meron pala kayong
17:05categories.
17:06Like,
17:07there's mood,
17:08there's moment,
17:09and then memory.
17:10So,
17:11the essence of,
17:12ano,
17:12yun nga,
17:12like I mentioned,
17:13it's the philosophy
17:14feeling kasi we like
17:15hanging out
17:15because we feel
17:16something.
17:17Technically,
17:18subdivided sa tatlong
17:20categories,
17:20mood,
17:21moment,
17:21memory.
17:21It's basically
17:23something that
17:24connects us
17:24Filipinos.
17:25It's the,
17:26yun nga,
17:26the philosophy
17:26feeling.
17:27So,
17:28yung ininom natin
17:29kanina,
17:29yung ininom ko
17:30kanina,
17:31yung naubos ko,
17:32nasa core
17:33memory.
17:33Yes,
17:34core memory.
17:34because,
17:34you know,
17:35it kind of like
17:36reminds of something.
17:37Should I pick?
17:38Sure,
17:38sure,
17:39sure,
17:39sure,
17:39sure.
17:40Maybe,
17:41nabanggit mo kasi
17:42kanina tong
17:43dipping sauce.
17:44I'm intrigued.
17:45So,
17:45first,
17:46we're gonna start
17:47with lambanog.
17:47We also use
17:48local spirits here.
17:49Oh my.
17:50We have a
17:51new local rum,
17:52white rum,
17:53which is,
17:55this one is
17:56basically
17:56aglicol style.
17:57Aglicol style
17:58is para siyang
17:59French style
18:00rum.
18:00Then,
18:01we have
18:01sotol.
18:03You can say
18:03sotol is
18:04kind of like
18:04kasin ng tequila.
18:05It's also
18:06Mexican spirit.
18:08So,
18:09here naman,
18:09it gives a lot
18:10of like
18:10barbecue-ish
18:12aroma
18:13and flavors.
18:17And then,
18:18we can pour in
18:19our lemon.
18:21There you go.
18:23Ganun pala dapat.
18:25This is
18:25our
18:26red onion
18:27shrub
18:27that's made
18:28on
18:28in the house.
18:30So,
18:31since
18:32may suka siya,
18:33we need to
18:33put in
18:33elements.
18:34Specifically,
18:34for this drink,
18:35you're going to
18:36make that one.
18:37Yep, yep, yep.
18:39Then,
18:41shake it,
18:42shake it hard.
18:46Ooh.
18:48Yes.
18:49I love it.
18:55Oh.
18:56It's sour,
18:57it's savory,
18:58but it's very
18:59familiar.
19:00It's a bit
19:01vinegary,
19:01but still
19:02approachable.
19:03It tastes like
19:03the actual
19:04salsawa.
19:05I now remember it.
19:06And it's good to see
19:07dipping sauce.
19:08Ano yung dipping sauce?
19:09Diba ba?
19:09Ano yun?
19:10Salsawa.
19:12That's a good place,
19:13that's a good place,
19:14Definitely.
19:14Ang bantayog
19:16ng pagkain
19:16makabayan,
19:17ang kampiyon
19:18ng kalan,
19:19handang tumuklas
19:20ng bagong lasa.
19:22Mumubuhay
19:22sa tradisyong
19:23kanilang kinagisnan,
19:24lasapin natin
19:25ang kwento
19:26ng bawat
19:26kusin hero.
19:29Food Explorers,
19:31nakakain ka na ba
19:32sa loob
19:33ng palengke
19:33ng Santa Ana?
19:34Kung hindi pa,
19:36ito dapat
19:36ang next food adventure mo.
19:38Ang tikman
19:39ng palabok
19:40at kakanin
19:40ng mga kusin hero
19:41sa palengke
19:42ng Santa Ana Manila.
19:44Masarap po lahat.
19:45Lagi naman kasi
19:45kami bumibili
19:46o dito.
19:47Kaya alam na,
19:48alam mo namin
19:48na lahat.
19:49Si John Fair po
19:50lagi dito
19:52kumakain.
19:53Sarap na sarap po siya
19:54sa aming palabok.
19:57Kumukulo na po
19:58yung sabaw
19:58ng palabok,
20:00sabaw ng
20:01ano po ito,
20:02buto-buto.
20:02Eh, lalagay na po
20:03natin
20:04yung cornstarch.
20:06Then,
20:07susunod natin
20:08yung egg.
20:10Nagsimula po ito
20:11nung
20:13buhay pa yung mga
20:14parents ko.
20:15Sila po
20:15nag-ano nito.
20:16Kami po
20:17ang unang-unang
20:18original na
20:19nagtitinda rito.
20:21Lahat ng
20:22tinda
20:23meron kami noon.
20:24Kompleto kami.
20:25May kanin at ulam,
20:27halo-halo,
20:28lugaw,
20:29palabok.
20:30Inano ko lang po
20:31yung
20:31recipe ng mother ko.
20:33Hanggang sa ngayon,
20:34yun ang
20:35ginagaya namin.
20:37Kaya hindi
20:37nagbabago
20:38last.
20:39Meron po akong
20:40apat na anak
20:41na puro lalaki.
20:42May kanya-kanya
20:43na rin po silang
20:45hanap buhay.
20:46Yung pangalay ko po
20:48ang siya kong
20:48kasakasama.
20:50Ang pangarap ko,
20:51sana umulad.
20:52May umulad pa kami
20:54ng maraming,
20:55maraming gusto.
20:57Kung si Aling Baby
20:59ay kilalas
20:59at legendary
21:00palabok,
21:01may kusin
21:02hero naman
21:02ng kakanin.
21:04Lagi akong
21:04binibili dito
21:05ng mga kakanin
21:06kasi matagal na sila,
21:08kilala na sila dito eh.
21:09Etong suma sa
21:10ibus
21:10ang madalas
21:11kong binibili dito
21:12kasi
21:13hindi talo
21:14malalaking gawa.
21:15Ako si Roberto
21:16Bobby de los Reyes.
21:18Sumunod na
21:19generation na
21:19fourth generation.
21:20Nag-umpisa
21:21ng 1950s
21:22kay Inaang.
21:23Eto naman kasi
21:24itong kakanin namin
21:25na bali
21:26unang generation
21:26ay galing kainta.
21:28Unang generation.
21:29Nung dumating
21:30sabihin ako
21:30ng fourth generation,
21:31kami na mismo
21:32lahat ng kakanin
21:33nang gagaling sa tagig.
21:35Doon niluluto sa bahay.
21:37Tapos saka namin
21:37dadada dito
21:38para pagsilbihan
21:39ng mga taga Santa Ana.
21:41Sa akin pinasanam
21:42binibili ako.
21:42Ako nagtyaga.
21:43O baga ano,
21:44ako pinahali din sa akin.
21:45Bobby, tulungan mo ko.
21:46Walang mag-aasito.
21:48Kundi ikaw
21:49lang magpapamalanan ito.
21:51Itong mga
21:51bibingka namin,
21:52ito yung pinaka
21:53bestseller namin.
21:55Bibingkan natin
21:56kung tawagin.
21:57Tapos dito
21:57sapin-sapin
21:58ganun din.
21:59Mga hamais,
22:00putong bigas,
22:02eto kamoting kahoy,
22:04eto salihiya,
22:06eto ibos.
22:08Etong putong bigas
22:09naman ito
22:10alas 8,
22:10alas 9 bus na.
22:11Kasi
22:12pag-araw ng linggo,
22:14pabenta namin ito.
22:15Ang alam lang namin
22:16ngayong mga
22:17kabataan,
22:18mga
22:18millennial,
22:19hindi sila masyado
22:20sa kakanin.
22:21Pero may mga
22:22henerasyon na bata
22:23ngayon,
22:24nakasakasama ng magulang,
22:25gawin mahiinig sa kakanin,
22:27naiingganyo sila.
22:28Kaya
22:28masarap tong kakanin namin,
22:30araw-araw,
22:31fresh.
22:31Kaya
22:32lahat kami
22:32dinadayo dito.
22:35Saludo kami sa inyo,
22:36aling baby
22:37at manong Bobby.
22:38Kayo ang nagpapatuloy
22:39sa pagpapasa
22:40ng recipe,
22:41pangarap ng pamilya,
22:43at tradisyon
22:44ng pagkain.
22:45Ito ang kanilang kwento.
22:47Sila,
22:48ang ating
22:49kusin hero.
22:50Maybe we made
22:52a recipe
22:52where I showed you
22:55my understanding
22:56of
22:56an authentic
22:58Ilocano
22:59Pinakber.
23:00So,
23:01may mga
23:01nag-comment sa atin,
23:03may mga
23:04nag-share
23:05ng kanilang
23:05take,
23:06ng kanilang
23:07siguro
23:08perspective,
23:09ng kanilang recipe,
23:10ng kanilang history.
23:11Sa version
23:12ni Richelle Daliva,
23:14pinipisat
23:14ang kamatis.
23:15Para sa pamilya
23:17naman ni Marlene
23:18Ordoña,
23:18may tatak
23:19ang hiwa nila
23:20ng gulay.
23:21Pahaba!
23:22Kakaiba naman
23:23ang teknik
23:24ni Glenn Valdez,
23:25Vega.
23:26May tamang oras
23:27at timing
23:27ang pagtanggal
23:28ng dakip
23:29ng clay pot.
23:30At imbis
23:31na haluin
23:31ng sandok,
23:32inaalog lang niya
23:33ang ingredients
23:34na hindi niya
23:35ginigisa.
23:38Again,
23:39at the end of the day,
23:40a dish is
23:41your preference.
23:43And
23:44each dish
23:45has its own history.
23:47But again,
23:48that's the beauty
23:48of gastronomy.
23:50For as long as
23:51we have this
23:51discussion,
23:52I think
23:53mag-evolve pa
23:54ang pagkain
23:55Pilipino.
23:55So,
23:56I would always
23:56invite our
23:57food explorers
23:58to please join
23:58our conversation
24:00sa ating mga
24:01social media
24:01platforms
24:02and share
24:03your thoughts,
24:04share your
24:04history,
24:05and share
24:06your flavors
24:07para mas marami
24:08pang nakakaintindi
24:09ng tunay
24:10ng pagkain
24:10Pilipino.
24:14I'm sure
24:15marami
24:15sa ating
24:15mga
24:16city dwellers
24:16eh
24:17mas preferred
24:18na pag magluluto
24:19sa bahay
24:20eh mas simple
24:20yung recipe.
24:22Eto,
24:22wala nang
24:23masisimple pa
24:24sa kinamatisang
24:25baboy.
24:26Main ingredients,
24:27tatlo lang.
24:29Baboy,
24:29kamatis,
24:30tsaka yung bawang.
24:31Siyempre,
24:31yung pampalasan
24:32din na natin
24:33ibibilang yun.
24:34So,
24:34we're just
24:35prepping up
24:35our meat
24:36and then
24:37dun sa ating
24:37hot wok.
24:39Lagay lang natin
24:40siya,
24:40no oil.
24:42Lagyan lang
24:42natin ng
24:43konting tubig
24:45saka natin
24:45haluin.
24:49So,
24:49habang ating
24:50pinalalambot
24:51at pinagbabrown
24:52yung ating
24:52baboy,
24:53prepare lang
24:54natin yung
24:54ating
24:54aromatics.
25:00Season lang
25:00din natin
25:01ng ating
25:01salt.
25:04So,
25:04lagyan lang
25:04natin yung
25:05ating
25:05kamatis.
25:12Perfect time
25:13para mag-prepare
25:13naman
25:13yung ating
25:14bawang.
25:15So,
25:15lagyan na rin
25:15natin
25:16yung ating
25:16bawang.
25:17So,
25:17at this
25:17point,
25:19maganda
25:19na yung
25:19browning.
25:20Kuha ko
25:21na yung
25:21kulay
25:22na gusto
25:22ko.
25:23Finish
25:23lang
25:23natin
25:23ang ating
25:24fish
25:24sauce.
25:28Siyempre,
25:29paminta.
25:31Pwede
25:31na tayo
25:32mag-plate.
25:56Pwede
26:02u k
26:02poft,"
26:02w
26:02pwede
26:03pape
26:03sp
26:03tu
26:03ch
26:03o
26:03po
26:03pape
26:04yung
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