00:00Woo!
00:01Yes.
00:02Burong hipon.
00:03Hipon.
00:04I would say, yung kapangtangan buro is one of the best, if not the best, na pampalasa.
00:11Yes.
00:11Sa buong bansa.
00:13It has the sour note.
00:15It has the, of course, yung alat.
00:17Depende sa timpla mo.
00:19Pero yung umami kasi niya.
00:20At siyempre, hindi naman pwedeng kakain lang kayo, di ba?
00:22Kailangan tumulong natin siya.
00:24Kailangan tumulong.
00:24Kailangan tumulong.
00:25Ako sa prayers.
00:26Galingan nyo, guys.
00:27Magpray ko kayo kay Lord.
00:28Ah, excuse me.
00:30Wow!
00:30Meron po siya.
00:30Oh, di ba?
00:32Wow!
00:33Gustaw!
00:34Tara!
00:35Oh my God!
00:36Dati siyang katukunero.
00:37Yeah!
00:38Tara!
00:39Ganda!
00:40Souvenir sa Baguio.
00:42What sabi mo?
00:44Bibigyan natin ng legit na puro experience si Pipita.
00:47Correct!
00:48Fresh mustasa ang papakain natin.
00:50Sarap ng mustasa!
00:51Mustasa sa mustasa.
00:53Mustasa ka na.
00:56Dahil tatlo kayo, tatlong tilapia yung aking pagsasalusin.
00:58Wow!
01:00Tell yung buro, how often do you guys consume this sa inyong bahay?
01:05Actually, before, I thought yung buro mostly ginagamit lang siya kapag mga fiesta, special occasion.
01:13But, pag bumunta talaga kayo sa Pampanga.
01:16Araw-araw mo.
01:16Parang sobrang, parang lang siyang patis.
01:19Normal.
01:20Oo, or pago.
01:20Sa talagang sausawan nyo lang talaga siya sa bahay.
01:23Ganon.
01:24Nagrito lang ako, guys, ha?
01:37Ang dalin ni Kuya, no?
01:39Ni Kuya, Jason, mag ano?
01:40Shake the weight.
01:42Tapos na.
01:42Shake the weight.
01:43Ha?
01:45Ha?
01:46This is our tilapia.
01:47This is my secret.
01:49When I'm going to cook it,
01:51I'm using it.
01:53For lumasa.
01:55Take note.
01:58It's hot.
01:59It's hot.
02:02It's hot.
02:04From the root words.
02:09Cibuyas.
02:15Cibuyas.
02:16It's hot.
02:17Happy New Year.
02:18But when we're in the house,
02:19we have a caldera,
02:20we have a shield.
02:23Then when you're using the tilapia,
02:26one, two, three.
02:28It's hot.
02:31It's the star of our meal.
02:34The burro.
02:35Woohoo!
02:40And personally,
02:41when I'm using the burro,
02:43I have a lot of sibuyas.
02:46Cibuyas.
02:46Cibuyas.
02:48Bawang.
02:49I'm going to complain.
02:50Because all the vegetables,
02:51it's delicious.
02:55That's it.
02:57That's the tilapia.
03:00It's really crispy.
03:02I love tilapia.
03:15Food Explorers.
03:16Another round of fresh farm facts.
03:18This time,
03:19Cinegrity Edition
03:20with Farm to Table's Ineeng,
03:23Haley.
03:25Haley.
03:26May tanong ka daw sa akin ah?
03:27Opo, Chef.
03:28So, as someone na nakatira mostly sa kondo
03:31or mag-isa lang talaga ako, Chef,
03:33na-realize ko,
03:34ang hirap palang magluto
03:36yung portion pang isa lang.
03:38Lalo na, for example,
03:39kung yung niluluto mo
03:40mga sabaw like sinigang,
03:42adobo, ganyan.
03:43Ang hirap tanciahin po.
03:45Kung ilang ingredients ba yung dapat mong ilagay,
03:48gano'ng karaming sabaw,
03:49para yung magkasya talaga sa'yo
03:51yung kinakain
03:52or yung niluluto mo
03:53para hindi mo itapon yung sobra, Chef.
03:55Okay.
03:56What I normally do
03:57is I make
03:59batch.
04:00I make,
04:01siguro mga,
04:02kunyari,
04:03bumili ako ng dalawang kilong baboy.
04:05What I would do there is,
04:07ibuboil ko siya,
04:08ipipre-cook ko,
04:09kumbaga,
04:10i-freezer mo lang yun
04:11together with the stock
04:12and then,
04:14kung anong fresh na ingredients
04:15na madadaanan mo sa talipapa,
04:17when you do that type of technique,
04:18not only
04:19mas magiging
04:20masarap yung kinakain mo,
04:22makakatipid ka rin.
04:23Correct.
04:24Okay, that's nice.
04:26So, alam ko na ngayon, Chef,
04:27kung ano yung dapat kong gawin
04:29para hindi rin ako makapagsayang ng pagkakit.
04:31Exactly.
04:32that's nice.
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