00:00It's a lot of products here on the farm,
00:01it's a lot of chips.
00:03Because usually, when you're eating,
00:05you're eating it.
00:06And then, because they're giving you a different way of serving
00:11the favorite combination of gulay,
00:14that's what we're doing in our dish.
00:16We're doing a lot of chips, salad.
00:19So we have, of course, ready to dehydrate
00:21our different vegetables.
00:24So, our salad is a component of the dish.
00:28So ayan, yung gulay nila dito,
00:31meron silang talong.
00:34And then ito, yung kamote.
00:39Kanilang kamote.
00:42And...
00:42Yan, kagitan nyo naman sa kulay pa lang.
00:45Alam nyo na, na yun yung kanilang kalabasa.
00:51Kanilang okra.
00:55Itong parin, di ba?
01:00Ito, nakikita ko na yung...
01:09Ito, nakikita ko na yung...
01:10Yun yung ampalaya.
01:14Dito mismo sa Kinet Eco Integrated Farm,
01:17pinatutuyo ang mga naturang gulay
01:19gamit ang dehydrating machine.
01:21So, andito na yung ating equipment
01:23o yung parang pinaka-special tool natin
01:25para makapag-produce o makagawa
01:27nung ating binibenta dito
01:28o produktong pinakmet chips.
01:30Yan. Sir, paano natin ginagawa?
01:32Kasi po.
01:34Pagkatapos pong hatiin ng...
01:36or balatan,
01:37itsa-sop po siya ng super thin
01:40para po madali po siyang i-process.
01:42Sinaslice nyo po ito ng kuchilyo o peeler?
01:44Peeler po, sir. Para pantay-pantay po yung pagkaliwa.
01:47That's right. That's right.
01:47Or kung meron kayong mandolin,
01:50gamamit po kayo ng mandolin
01:51para kuha nyo hanggang dun sa pinakamanipis na part.
01:54You want this to be very thin
01:56kasi pag makapal to,
01:59mahirap po siyang i-dehydrate.
02:01Tsaka po, pag nailapat na po ng maayos,
02:05ito po, ilalagay po siya sa screen
02:08ng hindi po siya masyadong siksig.
02:11Ito po yung mga gulay na na-dehydrate na po,
02:14tulad po ng kalabasa.
02:16Okay. So, ito kalabasa niya?
02:17Apo.
02:21Ito po yung okra na dehydrated na po.
02:23I'm not sure, pwede ba gumamit ng peeler dito?
02:26Hindi po.
02:26O na-slice na to?
02:28Opo.
02:29Gamit po ng kuchilyo.
02:30Okay.
02:32So, paano natin malalaman na
02:34satisfied na tayo or okay na yung pagkaka-dehydrate?
02:36Once po na hinawakan po yung kalabasa
02:40tapos po pinutol,
02:42marinig po yung crack niya po.
02:44May possibility ba na ma-overcook siya?
02:47Hindi naman po.
02:48Okay.
02:48Dahil consistent yung temperature na meron tayo.
02:51Tapos, ito pong dehydrator machine,
02:53namamatay po siya mag-isa.
02:54May timer po.
02:56Alright.
02:57Thank you, Sir Alan.
02:58Salamat sa info na to.
03:00Apo.
03:00So, yun, food explorers,
03:01kung interesado kayo
03:03o gusto ninyong subukan yung dehydrator
03:05pero medyo pricey rin kasi siya
03:08o nag-iisip kayo na pwede ba ito ng DIY
03:11or do it yourself,
03:12pwedeng-pwede.
03:13Maggagawa lang kayo ng kahon
03:14pero ang bubong niya
03:15is salamin or plastic.
03:18By doing this kasi,
03:20may-enclose mo yung pinatutuyo mong produkto
03:22and mapoprotectahan mo siya
03:24from insekto
03:26or at least biglang umulan,
03:28hindi mababasa yung produktong sinabit ninyo
03:31kasi may proteksyon ko yung pinakabubong.
03:34And yun nga,
03:35i-assemble lang natin siya
03:37para may-serve natin siya differently.
03:40So, we have here our sauce natin
03:42or may call it vinaigret natin
03:44pero yung pinakabase is bagong isda.
03:53And then I'll turn off the heat
03:55so that we can add in our acid
03:57yung ating kalamansi.
04:11Yung ating pinakabase
04:14plus yung ating mashed
04:17kalabasa
04:24and then yung ating chips
04:43mukhang masarap magmahal si Martina.
04:47Napakatamis!
04:47Atamis!
04:57Aw!
04:59Oh!
05:00Tauz goze!
05:01Tauz goze!
05:03Tauz goze!
05:16Tauz goze!
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