00:00Walaan nyo ang ating iluluto.
00:02Tapos saan niya.
00:04Adobo feeling ko.
00:05Adobo?
00:05Oo, adobo yan.
00:07Umpisa pa lang. Pura kayo kalukohan.
00:09Good luck talaga sa finished product natin mamaya.
00:13Pansip, Canton.
00:14Tulungan nyo ako.
00:15Go!
00:16Walang problema, Chef.
00:18Si Tetay?
00:19So you want this shredded, or you wanted julienne,
00:22or you wanted flowers, flowers?
00:23Gusto ko yung flowers na may konting ribbon sa gilid.
00:26Ito po yung industrial.
00:30Lalahat ko na ito, Chef, ha?
00:32Sige, oo.
00:32Parang marami tayo makakain.
00:34Saka masarap yung maraming gulay.
00:36Yes po.
00:37Chef is gonna be a lot happier kasi hindi kausap siya.
00:39Of course.
00:40Mayroong patulong sa Chef.
00:42Totoo yan.
00:43Comment kaya kung bet nyo din.
00:46I bet nila yan.
00:47Ayun.
00:47Yes.
00:48Yes, though?
00:495,000 comments, yes.
00:51Oo daw, sabi.
00:52Congratulations.
00:53Thank you, Chef.
00:54There you go.
00:55So yung ating sibuyas.
00:58Ito nyo naman.
00:58It's wafting all over.
01:01I like the wafting.
01:02Yes.
01:04And the way you used to change the aromatics,
01:07it's just so professionally done.
01:09Like, is that na po, Chef?
01:11So nandun na yung katawa ng kusip.
01:13Mhm.
01:14Then susunodan natin yung,
01:16ay, shrimp.
01:17Chef, parano mo siya napapagano'n?
01:19Yung umapawin ng guin.
01:21Yung flambay na yan is because dun sa moisture na tumatakas from our pan,
01:26hinuhuli naman yung ating malakas na apoy sa gulog.
01:29Kaya, yan o.
01:30Yun.
01:31Yun.
01:31Hindi ka na ba pasos?
01:32Ah, sanay na siguro.
01:34Yung yung tolerance mo sa pain pa ganito,
01:37hindi ka na masyadong mabilis maghulat, eh.
01:39So isa-set aside lang natin siya,
01:41kasi gagawin natin sa kanya parang pinaka-garnish na.
01:45Mhm.
01:46And si Chef cooked it like less than five minutes.
01:49Yes.
01:51Alright, season lang din natin ito.
01:53So, as you can see, we are actually building flavors.
01:57Yan.
01:57So speaking of lasa,
01:59nakapulay natin ito.
02:01Ito talaga kuhulay, oh.
02:04Ayoko kasi, iba,
02:05sa dulo na naghahalaw,
02:07sa season lang.
02:09So, yan.
02:10Ano, yan ko lang ang sarap ng ulamin, oh.
02:12Ito pa lang, oh.
02:14And then siya mismo pinaglituan natin.
02:18Diyan natin,
02:20kakukulaan yung magpol.
02:21Oh, wow.
02:23So yung stock natin,
02:24lagyan lang natin ng soy sauce.
02:28Mhm.
02:29Especially when you're using Pancit Canton,
02:32you have to be very careful doon sa level ng seasoning mo.
02:36Kasi siya na mismo,
02:38may sarili na siyang halap.
02:40Hindi natikman ni Chef, eh.
02:42Natatansya niya na yun.
02:43Ito yung kaya laging sinasabi nila na,
02:46always taste your dish.
02:50As you gain your experience sa pagluluto,
02:53siguro pag naka-isandaang beses ka nang nakapagluto ng Pancit Canton,
02:58tansyado ko na siya.
03:00So, we're just going to thicken.
03:03Oh, so you don't put the whole ano?
03:05Yes.
03:07So, little by little?
03:08Kasi hindi natin tansya.
03:10We are using cassava starch.
03:12So, hindi ko siya masyadong kilala.
03:14Hindi ko siya madalas gamitin pang pa-lapot.
03:16Mhm.
03:17It's my first time na marinig yung cassava starch.
03:20Yan yung madalas ginagamit sa mga lomi.
03:22Just like that, pwede na tayo mag-serve.
03:24Tapos na yun, Chef.
03:25Yes, sir.
03:26Palak sa akin.
03:27Grabe.
03:28Meron kang mga co-hosts.
03:30Co-co-hosts.
03:31Co-co-hosts talaga.
03:32May pumapalakpak sa kadagduto ko, eh.
03:50Nie da nyi ni.
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