- 2 months ago
- #farmtotable
Aired (June 21, 2026): Tara na't i-celebrate ang magigiting nating mga ama, papa, daddy, at tatay. Sa tulong ng ating mga bisita na sina Lianne Valentin, Divine Tetay, at Tito Abdul, sasamahan nila si Chef JR na gumawa ng mga putaheng tiyak na pasok sa panlasa ng ating mga 'haligi ng tahanan'. Panoorin ang video. #FarmToTable
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Also available on GMANetwork.com/GMAPlay and Android TVs!
For more Farm to Table Full Episodes, visit this link: https://shorturl.at/R2Tip
Watch the full episodes of your favorite GMA shows on the new GMA Play app.
Download now on Google Play and App Store.
Also available on GMANetwork.com/GMAPlay and Android TVs!
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FunTranscript
00:01For today's video,
00:03May Nagbabalik
00:04Divine Detay at Tito Abdul.
00:07Una sa listahan,
00:09sasamahan nila akong gumawa ng
00:10Seafood Pancit Canton.
00:12In the way you used to change aromatics,
00:14it's just so professionally done.
00:16Si Tito Abdul,
00:17Chef Abdul na?
00:19Change career na nga ba?
00:21Kasi parang di bagay yung Chef Abdul.
00:23Chef Abdul, no.
00:24Hindi ko, man.
00:26Para kompleto ang tibog,
00:27dadagdagan ko pa yan ng okoy na gabi.
00:30Kapuso drama actress Lian Valentin.
00:33Magaling palang maglain.
00:34Pinakabahan ako kasi food tasting na ng lain.
00:38I-explore din niya ang isang hartin at cafe
00:41sa gitna ng Makati.
00:42I love my job.
00:43Father's Day puno pasta.
00:45Pusuan natin sa kusina.
00:47Happy Father's Day po sa lahat.
00:48Saludo.
00:49At sa larong food and showbiz trivia,
00:51sino ang tama?
00:52Sino ang bokya?
00:54Oh my God.
00:56Again?
01:09Walaan niyo ang ating iluluto.
01:10Tapos saan niya.
01:12O adobo feeling ko.
01:13Adobo?
01:14O adobo yan.
01:15Umpisa pa lang.
01:16Puro na kayo kalukohan.
01:18Good luck talaga sa finished product natin mamaya.
01:21Pansip Canton.
01:23Tulungan niyo ako.
01:24Go!
01:25Walang problema, Chef.
01:26Kasi teratay.
01:28So you want this shredded po?
01:29Yes.
01:29Or you want the julienne?
01:30Or you want the flowers, flowers?
01:32Gusto ko yung flowers na may konting ribbon sa gilid.
01:34Eto po yung gusto ko.
01:39Lalahat ko na ito, Chef, ha?
01:40Sige, oo.
01:41Parang marami tayo makakain.
01:43Saka masarap yung maraming gulay.
01:45Yes po.
01:45Chef is gonna be a lot happier kasi may kausap siya.
01:48O o o o o o.
01:48May non katulung sa Chef.
01:51Totoo yan.
01:51Comment kaya kung bet nyo din.
01:54I bet nila yan.
01:55Ay, sila po e.
01:55Ayan siyempre.
01:56Yes.
01:575,000 comments.
01:59Yes.
01:59Oo!
02:00Congratulations, Chef.
02:01Thank you, Chef.
02:02There you go.
02:04So yung ating Cebuyas.
02:06Ito naman.
02:07It's wafting all over.
02:08Mmm-mm.
02:09I like the wafting.
02:11Yes.
02:13And the way you used to change the aromatics,
02:15it's just so professionally done.
02:17Like, is that the pusep?
02:20So, nandun na yung katawan ng pusep.
02:22Mm-hmm.
02:22Then, susunodan natin yung...
02:24Ay!
02:25Shrimp.
02:25Chef, paano mo siya napapaganoon yung...
02:28Yung umakapoy ng pusep?
02:29Yung flambay na yan is because dun sa moisture na tumatakas from our pan.
02:34Ginuhuli naman yung ating malakas na apo sa gulog.
02:37Kaya, yan.
02:38Yun.
02:39Yun.
02:40Hindi ka na ba paso?
02:41Um...
02:42Sanay na siguro.
02:43Yung yung tolerance mo sa paint pa ganito, hindi ka na masyadong mabilis magulat eh.
02:48So, isa-set aside lang natin siya kasi...
02:50Gagawin natin sa kanya parang pinaka-garnish na.
02:53Mm-hmm.
02:55And si Chef cooked it like less than five minutes.
02:58Yes.
02:58Mm-hmm.
03:00Alright, season lang din natin ito.
03:02So, as you can see, we are actually building flavors.
03:05Yan.
03:06So, speaking of lasa...
03:07Nakaguliyanan ito.
03:09Ito talaga kahulay oh.
03:12Okay.
03:12Ayoko kasi iba...
03:14Sa dulo na nag-alo...
03:15Ibsorop.
03:16Nag-setting glass.
03:17So, na-setting glass.
03:18So, yan.
03:19Ito palang oh.
03:21Ito palang oh.
03:23And then, siya mismo pinag-lutuan natin.
03:27Diyan natin,
03:28akukuloan yung panton.
03:29Ooh!
03:30Wow!
03:31So, yung stock natin,
03:33lagyan lang natin ng...
03:35Soy sauce.
03:36Mm-hmm.
03:37Especially when you're using Pancet Canton,
03:40you have to be very careful doon sa level ng seasoning mo.
03:44Kasi siya na mismo...
03:45Sure.
03:46May sarili na siyang halak.
03:48Kahit hindi natikman ni Chef, eh.
03:50Natatansya niya na yan.
03:51Okay.
03:52Ito yung kaya laging sinasabi nila na...
03:54Always taste your...
03:57Your dish.
03:59As you gain your experience sa pagluluto.
04:02Siguro pag naka-isandaang beses ka nang nakapagluto ng Pancet Canton,
04:06tansyado mo na siya.
04:07Tansyado mo na siya.
04:08So, we're just going to thicken.
04:11Also, you don't put the whole ano.
04:13Yes.
04:15So, little by little.
04:16Kasi, hindi natin tansyado.
04:18We are using cassava starch.
04:20So, hindi ko siya masyadong kilala.
04:22Hindi ko siya madalas gamitin pang palapot.
04:26It's my first time na marinig at cassava starch.
04:28Yan yung madalas ginagamit sa mga lomi.
04:30Just like that!
04:32Pwede na tayo mag-serve!
04:33Tapos na yun, Chef!
04:34Yes, sir!
04:34Pala!
04:35Grabe!
04:37Meron kang mga co-hosts.
04:39Co-co-hosts talaga.
04:40May pumapalakpak sa kadagduto ko, eh.
04:48Food Explorers!
04:50Nako, ito.
04:51Nagbabalik na naman po kami ni Tetay.
04:52But this time, nako, eh.
04:54Mag-luto tayo ng pork.
04:57Binagoong.
04:57Yes.
05:00So, naglagay na kami ng mantika,
05:02tapos magpo-pork na kami.
05:03Yes.
05:05So, ayan.
05:06So, piprituin lang natin siya.
05:08Kahayaan lang natin siya mag-mantika
05:09sa sarili niyang karma.
05:11Ay, Tara.
05:12Ay, ko sa iyo.
05:13Parang di bagay yung Chef Abdul.
05:15Chef Abdul, no.
05:18Hindi ko, Ben.
05:19Ito kasi, natutunan ko ito sa mam ko talaga.
05:21Yeah.
05:21Since, from sorsogon talaga kami,
05:23so, hilig namin kumain.
05:25Ang daddy mo nagluluto, Tito Abdul?
05:27Ay, ang daddy ko hindi.
05:28Pareho lang kami nun.
05:29Palakain.
05:30Oh, talaga.
05:31Laka tayong palakain.
05:32Oo, oo.
05:32Ito, Sarah.
05:33Alam mo ba, laka palakain ka?
05:35Kasi, alam naman natin.
05:36Ewan ko, ako kasi from Israel talaga.
05:39Okay.
05:40So, yung dad ko, taga Jerusalem.
05:41And, parang di ko naman siya nakitaan na nagluluto.
05:44Parang never pa.
05:45It's always the muddier.
05:47Ito talaga ay yung ginagawa naman ko.
05:48Natutunan ko lang ito sa kanya.
05:50Hindi naman talaga kami magluto.
05:51So, ang ginagawa lang namin, yes.
05:53Nirender lang namin yung fat.
05:55Tama yung sinabi ni Tito Abdul kanina.
05:57Nakailangan namin siya igisa sa salili ng magtika.
06:00Yes, tama yan.
06:01Patandaan mo, baboy ka lang.
06:02Tao ka, men.
06:03Ay!
06:04Hindi yung galit siya.
06:06Bigin pa natin siya ng kuunting time lang.
06:08Yes.
06:09Dok, okay naman.
06:10Kasi lulutuin pa naman natin siya mamaya.
06:12At talagyan pa natin siya ng tubig.
06:15So, ilipat na natin siya para makapag-isa na tayo.
06:25Ayan, so, after natin igisa yung kamati, sibuyas at bawang, siyempre, inalagyan na natin yung fresh bagoong.
06:33So, dito tansyahan lang.
06:35Okay.
06:36Ah, ayan.
06:36Yes.
06:37At sya kang secret dyan nasa proper paglilinis.
06:39Suka yan.
06:40Ay, bakit?
06:41Eh, syempre, parang naman medyo maasim-asin.
06:44Di ba sinikab?
06:45Yes.
06:45Ay, nako, yari ito sa atin mamaya.
06:47Ay, Tito Abdul, kilala mo ako.
06:50Sili is the key.
06:51And then, the water.
06:53Okay.
06:56And then, papakuluan lang natin siya for 20 to 30 minutes.
07:00And then, lagyan na natin ng chili.
07:02Okay.
07:03Of course.
07:03The sili.
07:04Ito ang aking favorite.
07:06Alam mo, sa tingin ko, pwede na natin hanguin.
07:08Pwede na natin hanguin yan.
07:09As you promise.
07:11Tsaka yung ano na, parang nag-paste na yung bagoong.
07:14Right.
07:15And then, nag-ano na at umangat na yung mantika nung pork.
07:20Wow!
07:22Look at that!
07:25Palakpa ka naman kayo, Charlie.
07:26Ayan, tignan niyo mga kapuso.
07:28Ang aming ginawa ni Good Mama.
07:31Hindi.
07:33Alam mo, kung ganito ka makasarap magluto.
07:35Nag-workout ka.
07:36Kakain lang ako.
07:37Nakain ka lang.
07:38Ako?
07:39Napanood ko.
07:40Ginalingan naman talaga ni Natetaya Tabdul.
07:42Pero bago tayo sumibog, dadagdagan ko pa ang pagsasaluhan nating tatlo.
07:47So gagawa tayo ng okoy na gabi.
07:49Gagamit din tayo ng carrots at saka ng ating pumpkin.
07:53You can actually use any other vegetables as well.
07:55Pero makikita ninyo 50% nung ating total yield e gamit yung ating taro o yung ating gabi.
08:05Now we have our water and yung ating gagamitin dito ay rice flour.
08:14So yung mangyari dun sa ating rice flour, it would actually serve as a binder dun sa ating ok na
08:21gagawin.
08:22And then yung ating palabasa and carrots.
08:36Samahan lang natin ang sibuyas.
08:45So okay na ako dun sa temperature nung ating cooking oil.
08:59Here's our okoy.
09:08Yes, yes, yes!
09:10Finally!
09:11Ito yung ating taro ukoy or ukoy or okoy na gabi.
09:17So ito, it's not your usual okoy na very crispy.
09:21Gumamit ako dito ng rice flour.
09:24So medyo crispy, gooey yung texture nito.
09:28Oh, okay.
09:28And nakikita ko ito eh.
09:30Ay, nako, chef!
09:32Pinagkaraba namin yan.
09:33Oh, chef!
09:36Ito niluto ni, chef.
09:38Yung recipe mo ng bagoong, ito talaga yung gusto kong binagoongan.
09:42Right.
09:42Pero Biro ito ah.
09:43Alam na mga kasama ko sa Farm the Table ito.
09:45Mm-hmm.
09:46Ayoko talaga ng sobrang tamis na alamang.
09:49Yes.
09:50Perfect. I love it.
09:51I love it.
09:52I love it.
09:52I love it.
09:54Kiss mo ko.
09:56Namaya pagkatapit ko ubosin yung bago.
09:57I love it!
09:59Diba?
09:59From Tito Abdul to Chef Abdul real quick!
10:03Deserve talaga ng chef's kissing dish mo.
10:05Bravo!
10:06Alright!
10:08Alright!
10:08Let's eat it!
10:09Kain lang po, kain lang po.
10:14Hello, food explorers!
10:16This is Lian Valentin.
10:18At gagawin ko ngayon ang pinaka, pinaka mahirap na dish ng mommy ko.
10:23Galing itong Bicol because my mom has Bicolana roots and mahili kami sa spicy foods.
10:29And ito ang pamana niya sa akin ang laeng.
10:32Ang laeng ni mommy.
10:37Sa dinami-dami ng dishes ng mom ko, ito pa rin talaga yung nasa top ng list.
10:42Yung laeng.
10:44Foodie yung mom ko and super hiling niya magluto.
10:48To the point na kahit medyo kamatanda na siya, parang two years ago,
10:52So, graduate siya ng culinary class.
10:54So, nag-aaral talaga pa siya.
10:56Para matuto palalong magluto.
11:02Usually, niluluto ko to kapag nandito yung mommy ko or yung mommy ko nasa tabi ko lang.
11:07Ngayon ko pa lang siya maluluto ng solo.
11:10So, mataas yung standards ng mom ko.
11:13And sana, maabot ko yung standards niya kapag natikman.
11:18Na kung sino man ang titikim na to, dahil natatakot akong tikman siya.
11:21Ayan.
11:22So, habang pinapabrown pa natin yung pork, medyo may color na siya,
11:27Pwede na natin ilagay yung sibuyas, bawang, and luya.
11:32Tapos, haluin lang natin ng konti.
11:36Pagkagisa natin, lalagay natin yung bagoong.
11:43Ayan.
11:44Ang next step naman natin is pwede na natin ilagay ang unang gata.
11:50Pagkalagay natin ang ating unang gata,
11:53Haluin lang natin siya ng haluin hanggang sa mag-boil siya.
11:57Ayan, kumukulo na ang ating gata, ilalagay na natin yung dahon ng gabi.
12:02Sobrang bango talaga nitong dahon ng gabi.
12:05Pag nagluluto yung mom ko neto, nakalatag yan, diba?
12:07Inaamoy ko siya palagi.
12:17After 25 to 30 minutes,
12:20ito na ang ating lying so far.
12:23Makikita nyo, sobrang green na.
12:25And ilalagay naman natin yung ikalawang gata.
12:31Pagkalagay natin yung ikalawang gata,
12:33pwede na natin ilagay yung sile na green.
12:36Bukod dun sa siling green,
12:37lalagyan natin ng red na chalice.
12:42Ayan, after 10 minutes,
12:44ito na ang ating lying.
12:48Nako, kumakakaamoy lang yung camera.
12:51Sana naaamoy nyo ito.
12:52Sobrang bango eh.
12:53Ayan, ito na yung lying natin.
12:56Ah, sarap!
12:59Ito ang pamana sa akin na dish ng aking mommy Lizelle.
13:03Lying.
13:06Tinakabahan ako kasi food tasting na ng lying
13:10dahil siyempre specialty to ng mommy ko
13:12and gusto ko na maging proud siya
13:14na naman ako tong special dish niya na to.
13:18Let's go!
13:21Gusto nyo nga ipamana sa akin yung dish,
13:23diba?
13:23Hanggang sa pamana ko,
13:24siguro sa magiging mga anak ko, ganyan.
13:28Kaya nakakatakot ilutuin ng first time.
13:32Pero I think nagawa ko naman
13:33kasi masarap talaga siya.
13:35Ang sarap! Perfect!
13:39Food Explorers!
13:40Andito na naman tayo para sa ating Fresh Farm Facts
13:44Celebrity Edition!
13:46Chef, may tanong kasi ako.
13:47Okay.
13:48Paano ba natin may iwasan yung langsa
13:50pagating sa pagluluto?
13:52So for you to avert that problem,
13:54I think what you need to do
13:55is to ensure na sariwa,
13:59bagong katay, properly stored,
14:02properly cleaned yung ingredients
14:04na kasi kadalasan nakukuha natin yung ganyang feedback sa protein eh.
14:08Ngayon, pag na-check mo na yung mga boxes na yun,
14:10the next thing you can do is properly mo naman siyang lulutuin.
14:14Okay.
14:15Kaya po ang gisa is really one of those secrets
14:18na talagang nagtatanggal ng mga ganyang off flavors
14:23and nagpapalabas ng tunay na lasa
14:25nung mga ingredients na yun.
14:27Okay. Sige, Chef.
14:29Para ganun na rin yung gagawin kung gusto.
14:30Yes. There you go.
14:32Hello mga ka-food explorers.
14:34Nandito na naman ako.
14:35At nandito tayo ngayon sa Maria Luisa Garden Room at Makati Garden Club.
14:40At siyempre kasama natin si Chef Tanya.
14:43Hello.
14:44Siyang head chef dito.
14:47And titignan natin ng kanilang mga dishes.
14:51So, the salad is our, it's called Maria Luisa's Garden Salad.
14:57Okay. So, it's like our, parang, what do you call that?
14:59Our star salad.
15:01Yeah. Okay.
15:02So, most of it comes from the garden.
15:04We have a small backyard garden in the back.
15:06And then, we grow our own herbs.
15:08And then, sometimes lettuce.
15:10And then, arugula.
15:11So, a lot of those stuff are there.
15:13Super sarap.
15:15I love it, Chef.
15:16Yung avocado, nag-add siya ng contrast dun sa medyo, I mean, tangy or sourness.
15:24So, this one's the beef tartar.
15:26So, the beef tartar is actually pitayama beef.
15:30So, it's local wagyu raised in Mindanao.
15:32So, as much as possible, we try to source local.
15:34That's very nice na nakaka-help tayo sa atin ng mga local farmers, etc.
15:40Food industry, yeah.
15:41So, mga ka-food explorers, ito ang aking beef tartar.
15:44Yan, and it's raw.
15:46It's not for everyone.
15:51It has this flavor na very, ano, sa taste buds.
15:56And I like it with the onions.
15:58Oh, okay.
15:59It's so much better when it comes to texture, na may crunch siya.
16:02And hindi mo masyadong napitil or may isap na.
16:07It's Robbie.
16:09It started way, way back in the late 50s, early 60s.
16:14Our charter is basically to promote the greening and the environment in Makati.
16:24So, this is one of the sanctuaries, one of the open spaces, the last few in Makati.
16:31The gardens are open to the public.
16:34Anybody is welcome to come in, wander around.
16:38However, the cafe is strictly for members.
16:42But members can invite their guests, just like all the other clubs, too.
16:46Super intriguing yung soup.
16:50It's like opening a surprise.
16:53Yummy, it's creamy.
16:55And matataste mo talaga na fresh yung ingredients na gamit na last and the seafood.
17:01This is one of our, ano, crowd favorites.
17:03It's the negros crab pasta with truffle.
17:06So, the sauce here is made from seafood stock.
17:10And it's topped with fresh negros crab.
17:13So, local pa rin.
17:18Yeah, it's good. Iba pala talaga kapag may crab.
17:21It's my first time trying truffle pasta with.
17:24Okay.
17:25Crab. In it.
17:26We're set up.
17:27Kaya pala, it's a crab favorite over there.
17:30Everyone will love this.
17:31That's our hibiscus lemongrass iced tea.
17:34So, sa mga may gumamela dyan sa labas, gawin nyo ng hibiscus tea.
17:40Meron siyang aftertaste nung lemongrass and ginger.
17:43Ah, it's Bloody Maria.
17:44It's our version naman of Bloody Mary.
17:46Bloody Mary kasi has one.
17:47So, this one naman.
17:48It has tequila.
17:49It's tomato juice.
17:52And it has salt and pepper.
17:54Salt and pepper.
17:55And then tequila.
17:55Worst or sour tequila.
17:56Kung sobrang bata pa ako, may intimidate ako doon.
17:59Baka hindi ko mainom.
18:00Pero it's really yummy, guys.
18:02Wait, there's more.
18:04So, guys.
18:05This is Maria Luisa Ube.
18:07Cocktail.
18:08So, may booze pa rin siya.
18:13Doon mo sana pa?
18:14Parang matutorn ka between kung ice cream ba siya.
18:18Or cocktail.
18:19Kasi una mong matitaste is yung ube.
18:22And then yung aftertaste na yung booze or yung alak.
18:27And it's a nice combination.
18:29Yeah.
18:29Cheers, guys.
18:37I love my job.
18:38We started a cafe.
18:40But in keeping with our charter, we wanted to make it sustainable.
18:46And do a plot to plate or farm to table.
18:50And so, we have our little tiny little herb and vegetable garden that's growing well.
19:00Tama, actually, yung mga tao when they assume na kahit musmus pa yung anak ko,
19:07I am already exposing him doon sa mundo na nagbibigay sa amin ang hanap buhay.
19:13Kulinarya.
19:14So, isa sa mga pinakaunang dish na naituro ko sa anak ko tapos he proudly claims na sa kanya na
19:21daw ngayon
19:21is yung aming tuna pasta.
19:23So, ngayong Father's Day, I think this is one of those dishes na pwede nyo kopyahin,
19:28maging bonding ninyo mag-ama,
19:31maging part nung core memories nung inyong mga anak, pamangkin,
19:37or kahit sino man yan.
19:38We have here our freshly harvested tomatoes.
19:41Next up, yung ating herbs.
19:43We have here freshly harvested parsley and oregano.
19:47Yung ating boiling water, tinatawag na tayo para magluto na nung ating pasta.
19:56So, okay na ako doon sa doneness nung ating pasta.
20:01This is the actual perfect time para maglagay ka ng oil.
20:07So, didrizzle lang natin to generously.
20:11Oil galing sa ating tuna.
20:13We will pour it in doon sa konting pasta water na pinaglutoan natin kanina.
20:18And then we will add our garlic, chopped of course, and yung ating tomatoes.
20:26Season natin of course ng konting salt.
20:29And then pepper.
20:31Hindi muna natin ilalagay yung ating mga herbs kasi we are using fresh herb.
20:37So, pag nilagay natin yan during this process,
20:40mamumute or mamamatay yung vibrance ng flavor nila.
20:44Now we put in our tuna.
20:51And then ito na yung pinaka last part.
20:53Papatayin natin yung apoy, nalagay natin yung pasta.
20:57And our fresh herb.
21:07Father's Day is all about doon sa mga haligi ng tahanan, haligi ng mga insitusyon.
21:14Na hinuhulma ang mga susunod na henerasyon para maging matatag, mabuti, at maayos ng mga individual.
21:22Happy Father's Day po sa lahat!
21:25Saludo!
21:27Happy Father's Day!
21:29Dahil pasukan na ng mga estudyante at sasabak na naman sila sa isang sem ng pag-aaral,
21:34tayo kayong nga graduate na papasa pa rin sa pop quiz?
21:37Yan ang susubukan natin today, isang food trivia quiz kung saan ang pokya may parusa.
21:45Sa unang katanungan, alin sa dalawang Pinoy noodle dishes na ito ang nakapagtala ng Guinness World Record for Longest Line
21:54of Noodle Bowls?
21:56Ayan!
21:57Letter A.
21:58Pansit Canton.
21:59Kinain natin yan kanina.
22:01Okay.
22:02Letter B.
22:04Pansit Malabon.
22:07Your answer.
22:08Dito, Abdul?
22:08At yung bari, ano ako?
22:10B.
22:10B.
22:11Pansit Malabon.
22:12Pansit Malabon.
22:14Chef J.R., anong ako?
22:16Ang tamang sagot ay...
22:21Letter B!
22:23Ha!
22:24Question number 2.
22:25Kung sa Thailand, ito ay kapi.
22:29At sa Vietnam naman ay Momtom.
22:32Sa Pilipinas, kilala ito sa tawag na...
22:36Letter A.
22:37Patis.
22:39Okay.
22:39Letter B.
22:41Pagoong.
22:43Letter B.
22:45Pagoong.
22:46Paano magkakano ng bagoong sa Thailand?
22:48Siyempre ilipating meron.
22:50Hindi, patis.
22:53Patis.
22:54Patis.
22:54Patis.
22:54Sure ka.
22:55Bakit patis?
22:56Parang alakas lang ng kotob ko.
22:58Kasi nga sinabi ko yung bagoong eh, parang nabifeel ko lang.
23:01Mas kilala din yung Thai at saka yung Vietnamese cuisine.
23:07Yes.
23:07And then iniisip ko na baka sa atin lang ba may bagoong?
23:10Meron din ba sa...
23:11Meron din.
23:11Oh, sure.
23:13So, ang tamang sagota!
23:15Hi!
23:16What's up?
23:17What's up?
23:17B!
23:20Oh my God!
23:21Ayan na.
23:23Alright.
23:23Andali lang ha, parang...
23:24Para maka ka dalawang itulog ko ngayon.
23:27Alam mo ang napupusuhan ko dito?
23:31Napupusuhan talaga eh, no?
23:32Nasasakit sa'yo.
23:34Ito.
23:34Ay!
23:36Ito?
23:36Ito.
23:37Okay.
23:38Ay, bakang buwan!
23:40Ay!
23:42Okay!
23:42Ready ka na ba?
23:44One!
23:45Two!
23:47Oh my God!
23:51Ah!
23:52Syempre, para patas naman sa ating mga bisita, may sarili rin akong pop quiz.
23:57Mahulaan ko kaya ang pangalan ng artista ba'y sa real name nila?
24:00Tetay!
24:01Be gentle, please!
24:02First name.
24:04Sino si...
24:07Bethoven del Valle Bunaga.
24:10Si Kuya Betong.
24:11I'm so proud to tell you that hindi siya si Kuya Betong.
24:16Bethoven.
24:16Dahil ang pangalan ni Kuya Betong ay Mary Rose.
24:19What?
24:20Yes!
24:21Sagrado!
24:23Si Michael.
24:24Si Michael.
24:26Yes.
24:26Choose your ring.
24:27Ito sa'kin.
24:28Ito.
24:28Itong pinili.
24:30And three!
24:31Two!
24:33One!
24:34Wow!
24:35Oh my God!
24:38Sino si Philbert Angelique Ranoyo-Faigstrom?
24:43Grabe naman yung pangalan na yun!
24:44Ako nga, nag-hulat eh.
24:46Pero pala ganun kahapan.
24:47Tsaka ang ganda ng pangalan niya.
24:48Ang ganda ng pangalan?
24:49Yes!
24:49Sino siya?
24:50Five!
24:51Four!
24:52Three!
24:53Two!
24:54One!
24:55Si...
24:55Si...
24:56Si Rett, si Rett, si Rett.
24:58Si Philbert Angelique Ranoyo-Faigstrom ay si Miss Bea Alonso.
25:04Ito po.
25:06Ito po.
25:06Ito po.
25:06Ito po.
25:07Three!
25:09Two!
25:10One!
25:11Goodbye, Chef!
25:15Again!
25:17Nung sinabi ng nanay ko na balang araw magagamit mo yung matigas mong ulo, hindi ko alam na darating pala
25:22yung panahon na yun.
25:23Na ito na pala?
25:24Ito na pala yun.
25:25Jicec.
25:25settled the flag inliche form.
25:25The flagunorä hochnin pleased.
25:27How important.
25:28If the flag is very И Karih support at як today.
25:29teasing the flagpump sa.
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