00:00It's a long farm potato day for Mateo.
00:03And even if we use our cooking,
00:07we have a herb bread and we have a lemon and lime marmalade.
00:13Camping style, cowboy style.
00:16So we have here Polish, so we mix our flour, water,
00:23syempre yung yeast, konting sugar.
00:26Polish is parang type of pre-ferment.
00:30Kumbaga, advance mo syang gagawin.
00:33Pinaka-difference lang nito sa modern or yung mga mabibilis na bread is
00:37you get to have deeper flavor.
00:40And maganda dito kasi, yung setup natin is yun nga.
00:43All we need is charcoal.
00:46Wala kang special equipment na kailangan.
00:48So, very clean hands.
00:50Kailangan lang natin syang i-need.
00:52Syempre, kailangan, pag may tinapay tayo,
00:54magagawa lang tayo ng mabilis na palaman.
00:56From the lemons that we have here,
00:58we'll be doing marmalade.
01:00I have here yung ating lemons.
01:02Sakat mo lang sya into half and then two quarters.
01:04I just need na ma-de-seed natin sya.
01:08Tapos, ako naman doon ako sa bread.
01:10And I think ito rin yung parang
01:13yung gantong klase ng activity.
01:16I mean, it's best that you can do it with family members,
01:19with friends.
01:20May asawa ka na ba?
01:21Yes po.
01:21I have two kids.
01:23Ayaw siya.
01:23Yung bunso ko ay
01:26four and
01:27hula ano pangalan.
01:29Ano?
01:30Mag-bless ka sa tatay mo.
01:33Mateo.
01:34Mateo rin.
01:35Ayaw siya.
01:35Meant to be pala tayo bro.
01:38Kaya pag nakikita kita,
01:40alam ako yung anak mo.
01:42Nakikita ko na itsura nung anak ko paglaki.
01:44Mahalang mahal sa tatay.
01:46So, what bread are we making again, bro?
01:49Yung tinapay natin is
01:50a general recipe that I have.
01:53Yun, using a pre-ferment.
01:55What I like about this bread kasi is very flexible.
01:59And kung makikita mo yung likod natin, bro.
02:01Ang daming herbs, di ba?
02:02Oo.
02:03Yun yung pwede natin gawin.
02:04We can make an herb bread.
02:07Siguro in some, well,
02:09sa ibang lugar,
02:11pwede mo rin siyang
02:12ikumpara sa focaccia.
02:15Maganda dito sa bread natin.
02:17Kahapon pa siya nag-ferment.
02:18Kung baga,
02:19we're doing the finishing
02:21touches na lang.
02:22So, I'm just working this out.
02:24So, itong marmalade
02:25is a mixture of
02:26the
02:27balat
02:28and yung
02:29kwanya.
02:30The rind and yung
02:31kanyang pinaka
02:33katas.
02:34And then, yeah.
02:35We make this into
02:36marmalade.
02:37We cook that.
02:38We cook it down.
02:39Parang, magsistart tayo with
02:41making it into syrup.
02:43Wow.
02:44So, yeah.
02:44We'll just put
02:45generous amount of
02:46sugar.
02:47Sobre, sobre.
02:48Huh?
02:49Actually,
02:50in most recipes,
02:51it's one is to one.
02:52So, kung
02:53si
02:56base natin,
02:57in this case,
02:57si lime and lemon
02:58would be
02:59tancha ko,
03:00more or less,
03:00mga nasa
03:02500 to 700 grams yan.
03:04So, dapat ganun din yung
03:05sugar natin.
03:06I'll dilute this
03:08in some water.
03:11So, it's gonna
03:12melt, it's gonna
03:13dissolve?
03:14It's gonna
03:14reduce.
03:15So, mag-evaporate yan.
03:16Kagandahan kasi dun sa ating
03:18lemon and lime,
03:18it has pectin.
03:20Okay.
03:20So, pectin
03:21would make it
03:22parang yung
03:23consistency nya
03:24na medyo
03:24syrupy.
03:25Okay, okay.
03:25So, yun,
03:26magandang
03:27na parang syang
03:28nagjijelly
03:28pag na lumalamig.
03:29And then,
03:30if you're gonna
03:30do it at home,
03:31you don't wanna
03:32reduce it
03:32too much.
03:34Kasi,
03:34ang mangyayari,
03:35as it cools down,
03:36mas kakapal pa.
03:37So, baka hindi mo
03:38na sya ma-spread.
03:39So, gusto mo
03:40medyo malabnaw sya
03:41ng konti.
03:41And actually,
03:42dahil preserved sya,
03:43kahit sa labas
03:44lang pwede na.
03:45Because of the sugar
03:45content na nakalagay
03:47natin,
03:47madami sya,
03:49hindi sya
03:49masaspoil basta-basta.
03:50But, better
03:51kung mailalagay mo
03:52sya sa fridge.
03:52So, tatakpan lang natin sya
03:53para protekyahan lang
03:55din sya.
03:55From,
03:56pwedeng mahulog,
03:57mga insekto.
03:58Nice.
03:59And para,
04:00mas maganda yung
04:01proofing nya.
04:02In a way,
04:03kasi,
04:03mamaintain niyo
04:03yung temperature
04:04sa loob.
04:05So, mas mabapabilis yan.
04:06You wouldn't wanna
04:07put it over
04:08your fire.
04:09Siguro,
04:10dun lang sa area
04:11na hindi sya
04:13directly may initan.
04:23Bro,
04:24dahil gumawa ka na
04:25ng bread at marmalade,
04:26ako naman,
04:26gagawin kita ng pasta.
04:27Yun yung inaantay ko eh.
04:29Kasi syempre,
04:30kahit nagluluto na ako yan,
04:32iba pa rin yung
04:33nakakakuha ko ng tip
04:34dun sa
04:35legit OG.
04:36Kunwari lang to.
04:38Italiano lang.
04:40So,
04:42ang gagawin natin,
04:42alya olio lang bro.
04:43Alya olio.
04:44So, ikaw naman,
04:44turuan mo ako
04:45kung paano mag-cut
04:46ng maayos.
04:47Kasi ako,
04:48ano lang eh.
04:49Well,
04:50kung may ganito kang
04:50cleaver,
04:52mas madali
04:53ang buhay kapag
04:55bam!
05:00And then,
05:00when you say
05:01alya olio,
05:01talagang oil and garlic lang.
05:03Yeah, yeah.
05:04But,
05:04because we're here
05:05and we have fresh tomatoes,
05:06we'll just add some color.
05:08And then syempre,
05:08in the back,
05:09we have our herb garden.
05:10We'll add some,
05:11ano,
05:11basil.
05:12So,
05:12we like to make pitas
05:13the basil.
05:14Nice.
05:15Super bango.
05:16Hmm?
05:17And it's best,
05:18talagang mapitas mo
05:19galing sa farm mo mismo.
05:21Tapos tatakmo ka talaga
05:22sa kusina.
05:23So,
05:24let's go check it out.
05:25By doing that,
05:25in a way,
05:26parang nai-enhance mo pa rin
05:27yung traditional,
05:28typical,
05:29well,
05:29supposedly,
05:30medyo on the
05:32boring,
05:32in the color sense lang,
05:34pero ako,
05:35paborito ko yan,
05:35aliyo olio.
05:36Tapos syempre,
05:37nasa Pinoy style tayo,
05:38Pinoy style yung pagluluto natin.
05:40Diba?
05:40Ayos.
05:42And then,
05:42ito,
05:42yung mga paborito kong pasta,
05:44yung mga ganito lang,
05:44kasimple.
05:45Kasi yung,
05:48na madaling gawin,
05:49flavors nya,
05:50hindi over the top.
05:52Diba?
06:00So,
06:01when you cook all your chef,
06:02how do you like it?
06:03Toasted?
06:04How do you like it?
06:05Ako,
06:05mas masyado.
06:06Masyado si,
06:08hindi masyado.
06:09Actually,
06:10undercooked.
06:11Undercooked yung garlic mo.
06:12Mas prefer ko kasi,
06:14once na binagsak mo sa
06:16kanya yung
06:18pasta,
06:19and then,
06:19syempre,
06:20diba?
06:20What I normally do is,
06:22nilalagyan ko pa sya
06:22ng konting pasta water.
06:24Yeah.
06:24Mas naluluto sya.
06:25Normally,
06:26pag nagpapasta ka,
06:26gusto mo rolling boil?
06:29Boiling,
06:29boiling.
06:30No?
06:30Ikaw?
06:31Oo,
06:31yun ang kailangan,
06:32kasi pag hindi,
06:33magdidikit-dikit eh.
06:34Maganda kasi sa kanya,
06:35you can pre-cook.
06:37And it will last for seven days.
06:39Ah,
06:39talaga?
06:40Sekreto ng mga hotels.
06:42Pero sin yan,
06:43sin yan sa Italiano.
06:44Oo,
06:44naman.
06:45Oo.
06:46Magagalit si Lolo.
06:47You don't do that talaga.
06:48Okay na yan?
06:49Okay na yan?
06:50Okay.
06:50No?
06:51Yeah.
06:55Tapos ako,
06:56oh?
06:58Yes.
07:00Yan yung maganda pag kahoy ka,
07:01you have control,
07:02lalong lalo na pag gusto mong
07:04bombahin o
07:05palakasin pa yung apoy.
07:06So you have that
07:08capability pag sa bahay kasi,
07:10may maximum lang sya eh.
07:12Yun nga lang,
07:13of course,
07:14pagkatapos mo dito,
07:14may uso ka na.
07:15Kaya lang yan.
07:16Oo.
07:16Diba?
07:17Ayos, tikman natin bro.
07:19Okay.
07:19So you prefer it al dente talaga?
07:21Yeah.
07:21Kasi ilam mo naman sa Pinoy.
07:24Yeah, soft no?
07:25We won it.
07:26Lasog-lasog talaga.
07:29Sa mga ilang minutes pa?
07:30Kulang pa.
07:30Kulang pa.
07:31Oo, mga five.
07:32Yeah?
07:32Four or five.
07:33Oo.
07:34Ito, brother,
07:35okay na to, no?
07:36Yeah, let's start it, bro.
07:36Dalagyan na natin?
07:37Yeah.
07:38Okay.
07:39So,
07:40a minute or two minutes
07:41before al dente, no?
07:42Perfect.
07:45Desayan kasi pag na-miss mo yung
07:47yung
07:47al dente stage,
07:48or yung
07:49yung consistency na hinahanap mo.
07:51Tama, bro.
07:51Hindi ko mo natatapan dradara
07:52kasi makakailangan mo
07:54ng pasta water.
07:56Ito looks good naman.
07:57Okay.
07:58Okay.
07:59Eplato tayo.
08:03Kasha lahat?
08:04Yeah.
08:05Kasha.
08:06Ayan.
08:06And then we put some basil on top, bro.
08:08I mean, I like to open it up
08:09para you get the, bro.
08:10Okay, okay, okay.
08:11You get the nice...
08:13Kasi kadalasan,
08:13when you chop it up
08:14sa board,
08:15dun na pupunta sa board
08:16yung lasa, no?
08:18Alright.
08:31Kasha.
08:32Kasha.
08:33Kasha.
08:35Kasha.
08:38Sorry naman.
08:40Yung first time,
08:41one year kasi malang
08:41yung year ka po.
08:42Oo, oo.
08:43Mala kasi taong bisita, Brad.
08:45Kaya eto.
08:46Salamat, Brad.
08:47Cheers.
08:47Cheers, cheers, cheers, cheers.
08:49Ice to ice, bro.
08:50Parang good man.
08:52Alright.
08:56Panalo yung kam.
08:57Bawang.
08:58Ayos.
08:59Dah, pero biro.
09:00Good.
09:03Good call din dun sa kam.
09:05Tomatoes.
09:06Good call.
09:07Ayos.
09:08Okay na ako dun sa season ninyo.
09:09Perfect.
09:10Ayos.
09:10Thank you, bro.
09:11I'm excited for yours also.
09:13Speaking of which,
09:15yung tinapay natin,
09:17sabi niya,
09:17pwede na siyang imold.
09:19Pwede na natin
09:20isunod yan,
09:20pero,
09:21pwede.
09:22Ayos ba?
09:23Oo.
09:24Sa totoo lang,
09:25yung pagkakaluto mo dun sa pasta,
09:27as in yung consistency,
09:29better than most restaurants.
09:31Kasi,
09:33the pasta
09:33waits for nobody.
09:35Paghanda na yung pasta,
09:36kung walang tao,
09:37bahala sila.
09:38Pasta handa yung pasta.
09:39Kasi,
09:39mabilis yung mag-overcook eh.
09:40Uh,
09:41just drink...
09:42...
09:42Krish
09:44...
09:44Kasi,
09:46kasi,
09:47kasi,
09:48kasi,
09:49You
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