00:02Hello, Food Explorers! This is Lian Valentin at gagawin ko ngayon ang pinaka-pinaka mahirap na dish ng mommy ko.
00:11Galing itong Bicol because my mom has Bicolana roots and mahili kami sa spicy foods.
00:17And ito ang pamanan niya sa akin, ang laing, ang laing ni mommy.
00:24Sa dinami-dami ng dishes ng mom ko, ito pa rin talaga yung nasa top ng list, yung laing.
00:32Foodie yung mom ko and super hilig niya magluto, not to the point na kahit medyo kamatanda na siya,
00:39parang two years ago, graduate siya ng culinary class.
00:42So nag-aral talaga pa siya para matuto palalong magluto.
00:49Usually, niluluto ko ito kapag nandito yung mommy ko or yung mommy ko nasa tabi ko lang.
00:55Ngayon ko pa lang siya maluluto ng solo.
00:58So, mataas yung standards ng mom ko and sana maabot ko yung standards niya kapag natikman.
01:05Nang kung sino man ang titikim na ito, dahil natatakot akong tikman siya.
01:10Ayan, so habang pinapabrown pa natin yung pork, medyo may color na siya,
01:14pwede na natin ilagay yung sibuyas, bawang, and luya.
01:19Tapos, haluin lang natin ng konti.
01:24Pagkagisa natin, lalagay natin yung bagoong.
01:30Ayan.
01:31Ang next step naman natin is pwede na natin ilagay ang unang gata.
01:37Pagkalagay natin ang ating unang gata,
01:40haluin lang natin siya ng haluin hanggang sa mag-boil siya.
01:44Ayan, kumukulo na ang ating gata, ilalagay na natin yung dahon ng gabi.
01:50Sobrang bango talaga nitong dahon ng gabi.
01:52Pag nagluluto yung mom ko nito, nakalatag yan, di ba?
01:55Inaamoy ko siya palagi.
02:04After 25 to 30 minutes, ito na ang ating laeng so far.
02:11Nakikita niyo, sobrang green na.
02:13And ilalagay naman natin yung ikalawang gata.
02:19Pagkalagay natin yung ikalawang gata, pwede na natin ilagay yung sile na green.
02:24Bukod sa sile green, lalagay natin ng red na chelis.
02:30Ayan, after 10 minutes, ito na ang ating laeng.
02:36Ako, kung makakaamoy lang yung camera,
02:39sana naaamoy niyo to. Sobrang bango eh.
02:41Yan, ito na yung laeng natin.
02:44Ah, sarap!
02:47Ito ang pamana sa akin na dish ng aking Mommy Lizelle.
02:51Laeng!
02:54Kinakabahan ako kasi food tasting na ng laeng
02:57dahil syempre special dito ng Mommy ko
03:00and gusto ko na maging proud siya na naman ako tong special dish niya na to.
03:05Let's go!
03:08Gusto niyo nga ipamana sa akin yung dish, di ba?
03:11Hanggang sa pamana ko siguro sa magiging mga anak ko, ganyan.
03:15Kaya nakakatakot ilutuin ng first time.
03:20Pero I think nagawa ko naman kasi masarap talaga siya.
03:23Ang sarap! Perfect!
03:26Hello mga ka-food explorers!
03:28Nandito na naman ako.
03:29At nandito tayo ngayon sa Maria Luisa Garden Room at Makati Garden Club.
03:35At syempre kasama natin si Chef Tanya!
03:37Hello!
03:38Siyang head chef dito.
03:40And titikman natin ng kanilang mga dishes.
03:45So the salad is our, ano, it's called Maria Luisa's Garden Salad.
03:50Okay, so it's like our, ano, parang, what do you call that?
03:53Like our star salad.
03:55Yeah, okay.
03:56So most of it comes from the garden.
03:58We have a small backyard garden in the back.
04:00And then we grow our own herbs.
04:02And then sometimes lettuce.
04:04And then arugula.
04:05So a lot of those stuff are there.
04:07Super sarap.
04:08I love it, Chef.
04:09Yung avocado, nag-add siya ng contrast dun sa medyo, I mean, tangy or sourness.
04:18So this one's the beef tartar.
04:20So the beef tartar is actually pitayama beef.
04:24So it's local wagyu raised in Mindanao.
04:26So as much as possible, we try to source local food.
04:28That's very nice.
04:30Na nakaka-help tayo sa ating mga local farmers and sellers.
04:34Food industry, yeah.
04:35So mga ka-food explorers, itong ating beef tartar.
04:38Yan, and it's raw.
04:40It's not for everyone.
04:45It has this flavor na very, ano sa taste buds.
04:50And I like it with the onions.
04:52Oh, okay.
04:53It's so much better when it comes to texture, na may crunch siya.
04:57And hindi mo masyadong napitil or may isap na.
05:01It's raw beef.
05:03It started way, way back in the late 50s, early 60s.
05:08Our charter is basically to promote the greening and the environment in Makati.
05:18So this is one of the sanctuaries, one of the open spaces, the last few in Makati.
05:25The gardens are open to the public.
05:29Anybody is welcome to come in, wander around.
05:32However, the cafe is strictly for members.
05:35But members can invite their guests just like all the other clubs too.
05:40Super intriguing yung soup.
05:43It's like opening a surprise.
05:48Yummy, it's creamy.
05:49And matataste mo talaga na fresh yung ingredients na gamit na na.
05:54And the seafood.
05:55This is one of our proud favorites.
05:57It's the negros crab pasta with truffle.
06:00Mmm.
06:01So the sauce here is made from seafood stock.
06:04And it's stocked with fresh negros crab.
06:07So local pa rin.
06:12Yeah, it's good.
06:13Iba pala talaga kapag may crab.
06:15It's my first time trying truffle pasta with crab.
06:18Mmm, okay.
06:18It's crab.
06:19It's crab.
06:21Kaya pala it's a crab favorite.
06:23Everyone will love this.
06:25And it's our hibiscus lemongrass iced tea.
06:28So sa mga may gumamela dyan sa labas, gawin nyo ng hibiscus tea.
06:33Meron siyang aftertaste ng lemongrass and ginger.
06:37It's Bloody Maria.
06:38It's our version naman of Bloody Mary.
06:40Bloody Mary kasi has vodka.
06:42So there's one of those.
06:43It has tequila.
06:43It's tomato juice.
06:46And it has salt and pepper.
06:48Salt and pepper.
06:49And then tequila.
06:49Worst or sour tequila.
06:50Kung sobrang bata pa ako, ma-intimidate ako doon.
06:53And then baka hindi ko mainom.
06:54Pero it's really yummy guys.
06:56Wait, there's more!
06:58So guys, this is Maria Luisa Ube.
07:01Cocktail.
07:02So may booze pa rin siya.
07:07Alam mo sana pa?
07:08Parang matutorn ka between kung ice cream ba siya.
07:12Or cocktail.
07:13Kasi una mong matitaste is yung ube.
07:16And then yung aftertaste na yung booze or yung alak.
07:21And it's a nice combination.
07:23Cheers guys!
07:30I love my job!
07:32We started a cafe.
07:34But in keeping with our charter, we wanted to make it sustainable and do a plot to plate
07:43or farm to table.
07:44And so we have our little tiny little herb and vegetable garden that's growing well.
07:50Whatever.
08:18Let's do!
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