00:00If the golden kuhol is a pest test for the kubukiran,
00:04because it's not eaten at it's a binih ng palay,
00:08it's not to be able to get rid of the kubukid
00:12on the kubukid of the kubukid.
00:17One kind of kubukid is to be able to get rid of the kubukid
00:22in the kubukid.
00:26The kubukid is to be able to get rid of the kubukid
00:28at the kubukid.
00:29Kaya tinatawag din soft shell fresh water snail.
00:36Ang pakinabang sa ginga bilang pagkain
00:39sa gandhanggang buto este kabibe
00:42dahil ang mismong shell o bahay nito kinakain din.
00:48Likas daw na nakukuha ang ginga sa mga palayan ayon kay Rennie.
00:53Ang kikno gwi any moddhom hini ija e pon an ang kikno gwi pampasyaran ay tiki-ngah.
01:02Toh, hini hijahtai-ngah.
01:04Oh, gaanyan aarku gua an ang hokit,
01:06oket mid matiko mohki-ngah.
01:08I was able to get rid of it.
01:13I was able to get rid of it.
01:16I was able to get rid of it.
01:23The most common fruit in the ginga is to use it for the luya.
01:50It's hard to consume a lot of ginga just to get all of the protein.
01:57It's hard to get all of the protein requirements within a day.
02:28It's hard to get all of the protein.
02:55It's hard to get all of the protein.
03:12It's hard to get all of the protein.
03:41It's hard to get all of the protein.
03:46It's hard to get all of the protein.
04:34It's hard to get all of the protein.
04:53It's hard to get all the protein.
05:13I'm going to put it on the protein.
05:14I just want to get all of the protein.
05:16But you can make ice cream, Cello?
05:18Yes, you can make ice cream.
05:20When you're making ice cream, it's a flavor?
05:22Yes, it's a nutty and earthy flavor.
05:26Really?
05:26Where do you get it from the Gong наши feeling?
05:27I found my ice cream?
05:30Scroll that's why?
05:31Where did you get it from that village?
05:33It's clear to me that it's a technology.
05:36Quick, it's really rare and accused for that.
05:38Iba-iba klase kasi yung kabote, pero dapat maingat kayo kasi may mga kabote na nakalalason.
05:44Paalala pa ni Shielo, laging tiyaking malinis ang kabuting sangkap na gagamitin.
05:49Apainitin lang.
05:50Hindi natin siya hahayaan kumulo. Tapos saka po natin lalagay yung mushroom.
05:55Ang itsura niya po may pagka-truffle po yung itsura niya, diba?
05:58Pag kinutup siya.
06:00Pagbata pa po yung atayan mushroom, puti po yung gitna.
06:04Kailangan palamigin ng apat na oras ang mixture para mas lumasa pa ang clayboards.
06:09Sasamahan pa ng ibang pampalasa.
06:19At isasalang ng kalahating oras sa ice cream maker.
06:24Mahalaga rin na itatampok ang mga pambihira nating sangkap sa ating mga makabagong pagkain.
06:31Paraan daw ito para makilala ang ating mga kakaibang halaman bago ito ihain.
06:36Pinagkaralan din nila kasi yung mastery eh.
06:38Yung the way of cooking, kung paano sila hindi malalason.
06:42And siguro, nung unang panahon, nagkaroon din siguro sila ng trial and error.
06:46Kung paano nila kainin at lutuin.
06:51Sunod na inihuhulman ni Shielo ng pabilog ang ice cream mixture.
06:57Kahawig ng mismong hitsura ng buo kapag nasa lupa pa lang.
07:06So ito na po, titikman na po natin itong atayan mushroom ice cream.
07:11Hindi po ito bato, lilinawin ko.
07:13Hindi po ito puso bato.
07:14Ito po ay ice cream.
07:16Korteng bato lang, hitsurang bato.
07:18Kulay bato, pero ice cream siya.
07:25Mmm, masarap.
07:29Kasi, hindi siya masyado matamis.
07:32Basta malapit siya sa lasa ng moka ice cream.
07:35May magaspang-gaspang kang nalalasahan.
07:40Malayong-malayong siya sa amoy.
07:43Wala namang siya siyang amoy, di ba?
07:46At saka siyempre yung lasa ka, ngayon ko lang siyempre yung natikman dahil nga inilagay niya sa ice cream.
07:50Hindi mo lang iisipin na yung gano'ng klase ng mushroom pala,
07:53ay makakapag-produce ka ng ganito klase ng ice cream.
07:56Masarap!
08:20Iisipin na yung gano'ng glase ng ding.
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