00:00Chef J.R.,
00:01nalulusong para manghuli ng tilapia.
00:03Ako, magaling si Chef John.
00:05Dito to Allah.
00:05Mahilig ka ba sa tilapia, Jo?
00:07Medyo, medyo po.
00:08Yon, may break pa rin.
00:09At dyan nga po sa pinuntahan ni Chef J.R.
00:12na tilapia farm,
00:13one to sawa yung tilapia.
00:15Dahil libo-libo po yung pwede niyang mahuli dyan.
00:18Ito, ito nila na yan eh.
00:20Kaya dapat ngayon palang sisimula na agad
00:23ni Chef J.R. ang panguhuli
00:24kasama si Calon.
00:27Guys, good morning!
00:29Good morning!
00:30Ay, lumob-lub ka!
00:32Oh, lumob-lub pa daw, sabi ni Shira.
00:34Suzy, Shira, and ating UH hostmate
00:36si Joe Berry,
00:37nagbabalik tayo dito sa
00:38Hinalin, Pampanga,
00:40sa isang tilapia farm.
00:41At kasama pa rin natin,
00:42siyempre si Chef J.R.
00:43na kanina pa nakalub-lub
00:44kasama ang ating mga tilapia.
00:47Chef, hello.
00:48Hello, sir.
00:48A blessed morning.
00:50Happy birthday pa rin, Ate Suzy.
00:51Para sa'yo itong hinuhuli naming tilapia, brother.
00:54Ito, medyo matrabaho
00:56yung proseso ng panguhuli ng tilapia.
00:57At net talaga yung
00:59weapon of choice talaga nila.
01:02Right.
01:02May question ako, Chef,
01:03kasi siyempre,
01:04sanay tayo sa mga regular size
01:06na natilapin ang kanakain natin.
01:07Pero,
01:08ano ba dapat yung perfect size
01:09para malaman na pwede siyang kainin?
01:11Actually, depende yan.
01:12Depende yung size na yan
01:13sa age niya.
01:15Mga tatlo hanggang anim na buwan,
01:17Kuya Airo yung pagpapalaki.
01:19Sa'yo,
01:19mga anong buwan nyo ba hinuhuli?
01:22Mga ano,
01:23seven to six months.
01:25Maganda na yung size nyo.
01:26Mga three, four, five per kilo na yun.
01:28Ayun,
01:29kasi ang pinaka-ideal talaga,
01:30Brother Galoy,
01:31na piraso per kilo
01:33is mga nag-average tatlo.
01:36Tatlo piraso lang sa isang kilo.
01:37Yes.
01:38So, malaga lang ako.
01:39Yun yung pinaka-magandang size.
01:41O, yung way naman to know
01:43kung gaano ka-fresh or,
01:45ayun,
01:46gaano ka-fresh yung tilapia.
01:47Meron bang signs?
01:49Ito, kagaya nung experience
01:50nating food adventure this morning,
01:52eh, pag alam natin na
01:54rekta mismo doon sa
01:55The farm.
01:56Ito, farm na to.
01:58O, fish pen galing,
01:59definitely,
02:00wala pang masasariwa doon.
02:01Pero, kung nasa palengke,
02:02tapos makikita ninyo,
02:04dapat yan po,
02:05yung kulay niya
02:06is vibral.
02:08Tapos, yung texture niya,
02:09dapat pag pinrest mong ganyan,
02:11nagbabounce,
02:11plump, kumbaga.
02:13Tapos, syempre,
02:13may mga ibang senses pa
02:15na pwedeng gamitin.
02:16Pwede mong amoy na ganyan.
02:17Dapat walang amoy
02:18at sabi nga nila,
02:19dapat hindi namumulay yung mata.
02:21Ayun.
02:21That's the sign na fresh
02:22yung ating tilapia
02:23na iahain sa inyo.
02:25And speaking of,
02:26yes, Chef JR,
02:27meron kang hinihanda
02:28para sa atin na dish
02:30gamit natin
02:30mga fresh na tilapia.
02:31Ano nga ba yun?
02:32Ito, yung birthday dish
02:33ni Ate Susie para sa atin.
02:34Ayun, Kuya Ayro,
02:35maraming salamat.
02:36Ladaan lang tayo dito.
02:38Dahil medyo maulan-ulan
02:39itong mga nakaraang araw,
02:41isip natin gumawa
02:42ng masarap
02:43at talaga namang
02:44humahagod na
02:46sinigang na tilapia.
02:47Ayun.
02:49Favorito natin
02:49yung lahat yung sinigang.
02:50You can never go wrong
02:51with sinigang.
02:52True, true, true.
02:53At yung sinigang natin dito,
02:54syempre,
02:55we pay homage
02:57doon sa ating location
02:58na from scratch
02:59or fresh yung ingredients natin.
03:02So, we have here
03:03yung ating broth.
03:04So, pag nagsisinigang ako,
03:05normally,
03:06syempre,
03:06wala namang gisa yan.
03:07So, there's really no way
03:09of building flavors.
03:11So, ang ginagawa ko talaga
03:13is yung broth pa lang niya,
03:16pinalalambot ko na
03:16or sinasama ko na dyan
03:17yung kamatis,
03:19yung sibuyas natin.
03:20Yung pagay aromatics natin.
03:21Yes.
03:21Kasi yung ano,
03:22napansin ko pati yung gulay natin.
03:23Yung labanos kasi,
03:24medyo matagal kasi siya maluto.
03:26Depende na lang din
03:27sa preference
03:28kung gusto nyo nang
03:29mas crunchy siya.
03:30A little crunchy, yes.
03:31So, pwede nyo nang
03:32ilagay yan
03:33sa gitna
03:34ng uhing process.
03:35Eto, may gamit kang
03:36sampalok, chef.
03:37Eto, yan o.
03:37Yung sili rin natin
03:38ilagyan.
03:39Tapos,
03:40sabi ko nga,
03:40para talagang
03:43natural yung ating
03:45sinigang na tilapia.
03:46What is this?
03:47Yan yung ating
03:49sampalok.
03:50Ayun pala yun.
03:51Yes.
03:51Di itura ng sampalok,
03:52hindi ko alam.
03:53And it's sitting here
03:54all alone.
03:56Yan yung pang-asim natin.
03:58So, actually,
03:59kung Hermats ko
03:59nagluto nito,
04:01sigurado kasama
04:02pati itong mga
04:03piraso ng sampalok.
04:04Pero, hindi na ito.
04:04Yung ano lang,
04:06pinagbabaran nyo
04:06sa piniga na
04:08sampalok.
04:08There you go.
04:09So, palalambutin mo lang yan
04:10kung hindi mo
04:11isasama yung sampalok
04:12para ma-extract mo yung
04:14pinakakatas niya.
04:15Yes, sir.
04:15Usually, kasi
04:16nakakain ko lang na
04:17sinigang,
04:18e bangus, no?
04:19Ah, yun ang sabi mo.
04:20May pagka
04:21malansa na yung sinigang na yun.
04:22Eto ba,
04:22chef,
04:23anong difference
04:23ng ginagamit
04:24ay tilapia sa sinigang?
04:25Well, definitely
04:26dahil fresh na fresh
04:27yung ingredient natin.
04:29Mas less yung
04:30yung lansa
04:31siguro na sinasabi mo na yan.
04:32Fishy taste niya.
04:33Okay.
04:33Tapos, alam naman natin,
04:34maganda rin yung
04:35pagpapalaki nila dito
04:36sa farm.
04:36So,
04:37siguro,
04:38mga advantages
04:39na tilapia yung
04:40gamit natin
04:41for sinigang.
04:42Pero weird ha?
04:42Never ka nakadikim
04:43ng sinigang na.
04:43Tilapia.
04:44This is the first time.
04:45Oh, that's perfect.
04:47So, lalagay lang natin
04:48yung isda.
04:49Tapos,
04:49isa rin sa medyo
04:51mas matagal na maluto
04:52na ingredient
04:53is yung ating talong.
04:55Umangat yung ano.
04:58Dinokala.
04:59Dinokala.
04:59Dinokala na
04:59mga malalaman na
05:00fresh yung ano.
05:00Hindi, tsaka,
05:01ang ganda nung kulay.
05:02Plump na plump.
05:02Visual pa lang eh.
05:03You use your senses,
05:04basically,
05:05if you try to determine
05:06kung yung kalidad
05:08ng yung ingredients yan.
05:09Sight and smell.
05:11All right.
05:11So, lalagay na natin
05:12yung iba pang gulay.
05:13Ito, ano naman yung
05:14nagawin yung preparation chef
05:15dun sa tilapia
05:16na hinalo natin
05:18dyan sa broth?
05:19Basically,
05:19pag ganto ka fresh,
05:20lilinisan mo lang talaga eh.
05:22Lilinisan lang natin.
05:23Wala na papakuluyan
05:24na hiwalay.
05:24Wala na, o, diretsyo.
05:26Ayun din ang reason
05:27kung bakit inuna kong
05:29pasarapin muna
05:29yung broth natin.
05:31Kasi para paglagay natin
05:32sa isda
05:32na madali lang maluto
05:34or mabilis lang maluto,
05:35hihigupin niya na ngayon
05:36yung masarap na
05:37broth na nabuo natin.
05:39So, lalagay pa natin yung...
05:40Kompleto rin yung mga ingredients.
05:42Yes, sir.
05:42As is, kangkung,
05:44talong,
05:45ata yung labanus.
05:46Ang pinaka main
05:48difference lang talaga dito
05:49is yung protein natin.
05:51Which is yung ating
05:52freshly caught
05:52na tilapia.
05:54So, pakukulan lang natin ito
05:55roughly around
05:56five to eight minutes.
05:57After that,
05:58we will have
05:58achieved this.
06:00Yes, sir.
06:00Look at that.
06:01Still as vibrant.
06:02Tsaka colorful
06:02ng ating bowl, no?
06:04Panaming kulay.
06:04Meaning,
06:05healthy ang ating makakain.
06:06That's precious.
06:07Tsaka saktong-sakto.
06:08Napaka-espesyal
06:09ng araw natin.
06:10Tsaka saktong-sakto
06:11for a birthday spread.
06:12Happy birthday, Miss Suzy.
06:14Sana yung makarating
06:15to sayo.
06:16Dahil birthday na
06:17ating Suzy
06:17at first time
06:18mo makakatigay,
06:19I will let you do the only.
06:20Yes, I will.
06:21And, um,
06:22Miss Suzy,
06:22this is for you.
06:25Ayan.
06:26Yung broth, brother.
06:27Pakain ako ng
06:28handawa, Miss Suzy.
06:30Siligang na tilapia
06:31ala Chef JR.
06:33Yes, sir.
06:33Happy birthday, Miss Suzy.
06:34Happy birthday.
06:35We love you, ma'am.
06:37Ayan.
06:38We so do.
06:39And I love this
06:39as much as I love you.
06:41Yeah.
06:42Miss Suzy.
06:42Kamusta yung broth?
06:44Fresh.
06:45And also,
06:46um,
06:48alam mo yung broth,
06:49eh,
06:49balansin yung lasa
06:50dahil dun sa
06:51tilapia na
06:52na ginawa nating
06:53sa hog.
06:54Another advantage
06:55kasi when you're
06:55using real fruits
06:57is yung
06:58yung
06:59vibrance of
06:59labor.
07:01Unlike,
07:01there's nothing wrong
07:02using naman yung
07:03yung mga instant natin
07:04kasi wala naman
07:04access yung iba sa
07:06ganito ka fresh
07:07na ingredients.
07:07Pero,
07:08yun nga,
07:08yun yung
07:09pinakapagkakaiba
07:10nya talaga.
07:11Yung lutang na lutang
07:12yung lasa
07:12ng sampanok.
07:13It's still better
07:13kapag natural
07:14yung mga ingredients.
07:15Yes, sir.
07:16Perfect.
07:16For this rainy weather
07:17and for birthday
07:18ni Ms. Suzy,
07:19mga kapos
07:19or for other food
07:20adventures,
07:21syempre,
07:21with Chef JR,
07:22tutok lang sa inyong
07:22pambansang morning show
07:23saan laging una ka.
07:24Ito ang
07:24unang hirit!
07:26Happy birthday,
07:26Ms. Suzy!
07:28Ang sweet ninyo!
07:31Love you guys,
07:32Chef JR and Kaloy.
07:33Maraming salamat
07:34sa masarap na handa.
07:36Thank you!
07:38Ikaw,
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07:41YouTube channel?
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07:46sa mga latest kwento
07:47at balita.
07:48I-follow mo na rin
07:49ang official social media pages
07:51ng unang hirit.
07:52Salamat kapuso!
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