Plus or minus points ba para sa inyo ang mga lalaking marunong magluto? Alamin ang saloobin nina Ricky Sandoval at Manny Villar dito sa video!
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00:00We walk hand in hand, we dream together, we giggle and laugh like kids forever, we're
00:13two different people, but we're having fun, we talk about anything under the sun, we are
00:20sisters, we are friends, we've got magic that never ends, I've got you sis, you've got me,
00:29you've got me, the best of friends we'll always, always be.
00:39We always have fun, being together, you know me the best, we're friends forever, through
00:47good times and bad, I'm here for you sis, right by your side, hit or miss, we are sisters,
00:55we are friends, we've got magic that never ends, I've got you sis, you've got me, you've
01:04got me, the best of friends, the best of friends, the best of friends we'll always, always be.
01:14We are sisters, we are sisters.
01:18Going down the line.
01:20Good morning!
01:22Good morning everybody, it's a cooking and eating day today.
01:26Yes, I'm excited.
01:27We're going to eat.
01:28We thought this episode would be super easy.
01:32Simple.
01:33Because we're going to invite guys to cook.
01:36Because it's different sometimes.
01:37Yes.
01:38We're always girls who cook.
01:40But, we had a slight problem.
01:44Because there are still guys who feel uncomfortable with the idea that they're going to cook.
01:52I think it reduces the foggy points, matcha points.
01:55Sure thing.
01:56Has anyone thought of that until now?
01:59Some of the best chefs in the world are men.
02:02Are men, right?
02:03Well no, one of the best.
02:04It's like they've made a mark, right?
02:07Because girls might say that they're the homemakers, right?
02:11Yes, that's right.
02:12So, we were challenged.
02:16Yes, especially.
02:17And we saw guys who were willing to cook.
02:24So now, we're going to prove to you that cooking can't be reduced by men.
02:30In fact, it adds to the foggy points.
02:34So, the first one to accept our challenge is Senator Manny Villar.
02:39Can you imagine that?
02:40He's going to cook today.
02:42Yes, let's see if Mr. Sipag and Chaga can cook.
02:46Correct.
02:47And of course, we have Congressman Ricky Sandoval of Malabon.
02:54And of course, we also have Matt Ranillo III.
03:00So, he's going to cook.
03:02He's going to cook, right?
03:04So, that's what we're waiting for.
03:06And that's what's going to happen here at SIS.
03:29Okay, SIS.
03:30Now, we're going to have macho, handsome politicians and cooks.
03:35Let's start with the Loan District Representative of Malabon,
03:39Representative Ricky Sandoval.
03:44Good morning.
03:45And of course, we have Senator Manny Villar.
03:48Good morning.
03:49Good morning.
03:50Good morning.
03:51Good morning.
03:52Good morning.
03:53We're going to have them.
03:54And we're going to cook.
03:56We're going to touch.
03:57We're not just going to touch the bills.
04:01They're going to cook our loans.
04:03Now, they're going to cook food for us.
04:05Food.
04:06Here it is.
04:07The title of what Senator Manny is going to cook today is
04:10Umasensong Hipon ni Manny.
04:12There's sauce.
04:13That's why it's so saucy.
04:14Yes.
04:15And also jelly.
04:16Mr. Sipag and Mr. Chaga are going to cook for him.
04:18Oh.
04:19What are our ingredients, Senator?
04:22This is good.
04:23Shrimp.
04:24This is very simple.
04:25Shrimp.
04:26Then, we're going to put butter or margarine.
04:29Then, olive oil, garlic, spicy chili, a little bit of parsley, salt, and butter sauce.
04:37And lemon.
04:38Lemon.
04:39Lemon.
04:40So, it's like, it's like you can eat it.
04:42You can eat it.
04:43You can eat it.
04:44You can eat it.
04:45Actually, shrimp.
04:46You mentioned shrimp.
04:47That's seafood.
04:48Now, we have a tip for you.
04:50Tips for you to buy fresh seafood.
04:54Watch this.
04:57She says, seafood sariwa.
04:59If the market is closer to the fish market, you can buy fresher seafood.
05:05Don't buy fish if its eyes are already red.
05:08It means that it's already cooked.
05:11Also check the fish.
05:13It should be clear, not black.
05:16And the fish should be whole and just the right size.
05:21Just smell it and taste it.
05:23Then, you'll know if the seafood you're buying is fresh.
05:28Okay, let's go on with the cooking.
05:30Well, let's put the butter first.
05:32We're going to put half cup of butter.
05:34If the shrimp is one kilo.
05:38Then, we're going to put olive oil.
05:40So, put the butter and olive oil first.
05:44I didn't know that you can cook, Senator.
05:46We're also going to put garlic.
05:49About three cloves.
05:50But it depends on our taste.
05:55Let's heat the pan.
05:57So that it will sizzle.
06:01Senator, if you're going to cook,
06:05you're going to cook, you're going to have dinner, okay?
06:08What are you going to feed these three people?
06:13You?
06:14No, no, no.
06:15Of course, your visitor is Erap.
06:17Erap, what should he eat?
06:19I think he should eat beef.
06:21Why beef?
06:22He likes beef.
06:24Really?
06:25Yes, and I also like it.
06:28We're going to put a little chili.
06:29For spiciness.
06:31For GMA.
06:33For GMA, I'm going to give him durian.
06:36Our president likes durian.
06:38Really? He likes durian?
06:40He's like Abu Sayyaf.
06:44I don't think I'm going to feed him.
06:52We're also going to put a little parsley.
06:54For a little bit of flavor.
06:56Should a woman know how to cook?
07:00Now, it's not necessary anymore.
07:02Most of the professionals are too busy.
07:07Most of them just take out.
07:09But of course, it's good to know how to cook once in a while.
07:12But for me, it's not a requirement.
07:14It's not a requirement for me.
07:16For the senator.
07:17Because the senator asked me earlier.
07:19It's a good restaurant.
07:21But of course, it's a big asset.
07:23Especially if you want to court someone.
07:26If you want to court a man.
07:28If you know how to cook.
07:30Of course, you'll lose a lot.
07:32Because you'll get full.
07:34Especially if your husband likes to eat.
07:37Like me, I like to eat.
07:40Oh, that's why you're courting.
07:42We can put the...
07:43We already put the parsley.
07:45Now, we're going to put the shrimp.
07:49Senator Manny.
07:51What's your favorite food to eat?
07:53He said earlier that he's a squatter.
07:57No, when I was a kid, I liked to eat turon.
08:00Turon.
08:01Yes, turon.
08:03That's just for a snack.
08:05Do you still eat turon?
08:06Do you eat tomato?
08:07Do you eat banana?
08:08When I was in high school,
08:10the level of what I ate increased.
08:12But now, it's coming back.
08:14I want to eat turon again.
08:16Of course, you miss it.
08:18I miss it.
08:19It's more delicious now.
08:21And it's cheap.
08:22And when you go around,
08:23you can call the police.
08:25And it really makes you full, right?
08:27Yes, it makes you full.
08:28In fairness, it's delicious and makes you full.
08:30You can eat a lot,
08:31especially if you have a lot of turon.
08:33You're being greedy.
08:36He's being greedy.
08:38Senator, what's the most expensive food?
08:42There are foods that are expensive,
08:45but you can only afford it.
08:48For example, seafood.
08:49Seafood is expensive now, right?
08:50If it's expensive, it's not that delicious
08:52because you remember the price when it's expensive.
08:54You can't eat a lot.
08:56You remember when you're paying.
08:58Maybe it depends on the restaurant.
09:00It depends.
09:01Sometimes, it's cheap,
09:03but if it's in an expensive restaurant,
09:05it's expensive.
09:06But there are delicious lobsters.
09:08If you're going to eat it in the province,
09:10it's cheap.
09:11Rep, in Malabon,
09:13my favorite is Pancit Malabon.
09:15Pancit Malabon.
09:16Is that your favorite?
09:17Yes, it's delicious.
09:18You don't know how to cook Pancit Malabon.
09:20I don't know how to cook Pancit Malabon.
09:22But Pancit Malabon is one of our favorites.
09:27You said earlier,
09:29not only Pancit Malabon,
09:30there's also Sapin-Sapin.
09:32There's Puchi-Puchi.
09:34We also have
09:37pork and tofu.
09:39It's really delicious.
09:41Isn't Puchi-Puchi Chinese?
09:43Puchi-Puchi.
09:44No, no.
09:45The white rice.
09:47Puchi-Puchi with coconut milk.
09:49Yes, with coconut milk.
09:50Sir, where are you from?
09:52I was born in Tondo.
09:54In Tondo.
09:55But now, I live in Las Piñas.
09:57When I was young,
09:59I used to sell this in the market.
10:01In Divisoria,
10:02we sold shrimp with my mother.
10:04So, when we have leftovers,
10:06we cook the shrimp.
10:08The leftovers,
10:09the ones we don't buy,
10:11we cook them.
10:12That's our dish.
10:13It's delicious.
10:14It's delicious.
10:15Shrimp is delicious.
10:16Back then, shrimp was cheap.
10:18Now, it's expensive.
10:19Especially now,
10:20it's Lenten season.
10:22A lot of people buy shrimp.
10:24So, what happened?
10:25Did you add...
10:26Yes, the heat is a bit low,
10:28but I added a little
10:30lemon,
10:31and a little salt.
10:32You added lemon
10:33to remove the smell.
10:35I added parsley,
10:37and it already smells good.
10:39Yes.
10:42It's time to eat.
10:43Yes.
10:44It's time to eat.
10:45It's still early.
10:46It's almost lunchtime.
10:47Yes.
10:48I'm sure all of our viewers
10:49are a bit hungry.
10:51I'm hungry to death.
10:53Okay.
10:54I'm sure, Jelly.
10:55I'm sure.
10:56So, are you excited
10:57with your demo later?
10:58A bit.
10:59It's easy to cook, right?
11:00Yes.
11:01It can be eaten
11:02for lunch,
11:03dinner,
11:04or as a snack.
11:05If it's a snack,
11:06you can add chili.
11:07You can add chili
11:08to make it more delicious
11:09and enjoyable.
11:11Senator,
11:12do you still have time
11:13to cook?
11:14Or is it because
11:15it's easy to cook?
11:16No, it's just easy.
11:17It's very easy.
11:18It's just easy.
11:19In five minutes,
11:20we're almost done.
11:21What's your favorite food
11:22when you're at home?
11:24At home?
11:26Actually,
11:27I eat everything.
11:28I don't force you to cook.
11:29I don't force you to cook.
11:30It's just simple.
11:33Most of the time,
11:34it's fried food.
11:36Fried fish,
11:37fried pork chop,
11:39fried chicken.
11:40It's simple and fast.
11:42But fried food
11:43is loaded.
11:44Loaded with oil.
11:45We don't use a lot of oil.
11:47But you can use olive oil.
11:49Or canola oil.
11:50Vegetable oil.
11:51It's not too
11:52delicate to the heart.
11:54It's still healthy.
11:55Yes.
11:56It's still healthy.
11:57You said that
11:58it's for your health.
11:59Do you drink before,
12:00Senator?
12:01Sometimes,
12:02after work,
12:03especially when we're young,
12:05after work,
12:07we drink beer.
12:08Relax.
12:09Relax.
12:10Relax.
12:11What's the food
12:12that you don't like to eat?
12:13I'm sure there's food
12:14that you don't like to eat.
12:16I don't like to eat complicated food.
12:18There's a lot to do
12:19before I eat.
12:20It's really simple.
12:21It's not.
12:22If you're going to eat
12:23Lasse Alimango,
12:24you have to crack it.
12:25I don't like fish
12:26because there's a lot of fish.
12:27Is it fishy?
12:28No,
12:29there's a lot of fish there.
12:30That's why
12:31when you're leaving,
12:32it's hard for you.
12:33Before you eat,
12:34you're really hungry.
12:35How about candoli?
12:36There's a lot of fish there.
12:37No,
12:38it's delicious.
12:39No,
12:40there's just a little bit.
12:41It's just a little bit?
12:42How do I feel
12:43when I eat
12:44a lot of fish?
12:45Maybe,
12:46it's because
12:47there's a lot of fish there.
12:48Okay,
12:49when we come back,
12:50Congressman Sandoval
12:51will cook.
12:52And that's only here
12:53where it's delicious
12:54to come back.
13:11We are back.
13:12Of course,
13:13Senator Villar
13:14and Congressman Sandoval
13:15are still with us.
13:16And this time,
13:17Congressman will cook.
13:19But before he cooks,
13:20we need to taste
13:22what Senator cooked.
13:24What is this?
13:25Umasensong Hipon.
13:26Umasensong Hipon!
13:28Let's taste
13:29Umasensong Hipon.
13:33There, there.
13:34I'm so excited.
13:36It's so delicious
13:37to eat with rice.
13:38It's delicious.
13:39It's spicy.
13:40It's spicy.
13:41It's spicy.
13:42I think,
13:43Senator,
13:44there should be...
13:45It's spicy.
13:46There should be juice.
13:47Right?
13:49I can see
13:50it's whole.
13:51It's delicious.
13:54You enjoyed the jelly too much.
13:55It's delicious.
13:56Now,
13:57Congressman will cook
13:59a very difficult dish.
14:01Will we be able to do this?
14:03It's a very difficult dish
14:04called
14:06Ricky's
14:07Delata Delight.
14:08There.
14:09Hey,
14:10you can't just buy a can.
14:11Hey,
14:12you can't just buy a can.
14:14Because sometimes,
14:15when you hide a can,
14:17sometimes,
14:18it damages
14:19and it could cause
14:21poisoning.
14:22So,
14:23let's find out
14:24if
14:25the cans we're buying
14:26are still okay.
14:27If it's still good.
14:28Here it is,
14:29SIS-SIS
14:30Delata de Calidad.
14:32SIS-SIS
14:33Delata de Calidad.
14:35To be sure
14:36if the can you're buying
14:37is still quality,
14:38always check
14:39its expiration date.
14:42Inspect the condition of the can.
14:44Don't buy it
14:45if there's a crack,
14:46a hole,
14:47or an open part.
14:49And if you bought
14:50a defective can,
14:51report the broken can
14:52to the laboratory section
14:54of the Bureau of Food and Drug
14:56on the phone number
14:57842-4625.
15:01Okay?
15:03Okay, Congressman.
15:04Okay,
15:05this dish
15:06you won't see
15:07everyday.
15:09Because this dish
15:11is for people
15:13who don't have a kitchen,
15:15and are alone,
15:17and don't have
15:18many appliances.
15:19There.
15:20And this dish
15:21is really cheap,
15:23and very practical.
15:25It's simple.
15:26Especially for
15:27students,
15:28OOFW students,
15:31who will go abroad
15:32and they want rice.
15:35If you go to America,
15:36there's a lot of hamburgers there.
15:37If you go to France,
15:38maybe you'll taste
15:39French bread there.
15:41So here,
15:42we'll go back
15:43to our basics,
15:45the cooking of rice.
15:47And this is really
15:50the origin of this dish
15:51is when we were students,
15:53and there were a lot of
15:54Filipinos studying
15:55in America.
15:57We really missed
15:58home-cooked food.
16:00And we couldn't buy
16:01rice there.
16:02And we couldn't buy
16:03rice,
16:04there were no teachers there.
16:06We couldn't go to
16:07McDonald's everyday.
16:08When the weekend came,
16:09of course,
16:10you'd smuggle.
16:11And you'd cook
16:12home-cooked food.
16:14And we couldn't,
16:15we didn't have a kitchen.
16:16So this is it.
16:17This dish,
16:19first of all,
16:20you're going to cook
16:21rice.
16:22Rice.
16:23Rice.
16:24You're going to cook rice.
16:25You're going to cook rice.
16:26Our rice cooker is good
16:27because other rice cookers
16:28today have a
16:29see-through.
16:30Window.
16:31It has a window.
16:32The other day,
16:33it didn't have a window
16:34so you didn't know
16:35what was going on inside.
16:36What was going on
16:37inside?
16:38The rice was already boiling.
16:39And it was almost done.
16:41So what are we going to do?
16:42What we're going to do here
16:43is once the rice is cooked
16:45and the water is gone,
16:47and we can see here,
16:48it's going to click.
16:49Then we're going to put
16:50the spam on top.
16:51So it's spam or
16:52luncheon meat topping.
16:54There.
16:55So you have a choice.
16:56If you don't have
16:57luncheon meat,
16:58you can have
16:59corned beef.
17:00Or Vienna sausage.
17:01Or Vienna sausage.
17:02Or you can have
17:03sardinas.
17:06The congressman said
17:07he was able to cook
17:08sinigang here
17:09but there's no soup.
17:10There's no soup.
17:11How did you do that?
17:12The soup evaporates.
17:13It's not good for the rice cooker.
17:14But if you're going to
17:16make sinigang here,
17:17you just have to make
17:18a little mix.
17:19The sinigang mix.
17:20Because the soup
17:21evaporates.
17:22And once the soup
17:23evaporates,
17:24it's very sour.
17:25That's why you have to be careful.
17:26That's why you have to be careful
17:27when you cook.
17:28There.
17:29We can see it.
17:30This is the question,
17:31congressman.
17:32Who can you compare
17:33with chili?
17:36Spicy.
17:37Spicy.
17:38Spicy.
17:39That's Mike Defensor.
17:40Why?
17:41Why Mike Defensor?
17:42You know,
17:43when you see him,
17:44he's always hot
17:45and ready on the go.
17:47Ah.
17:48You're a senator.
17:49Huh?
17:50Spicy.
17:51Who can you compare
17:52with chili?
17:53Maybe with
17:54Joker Arroyo.
17:55Why Joker?
17:56Mike's father.
17:57Mike's father.
17:58Ah.
17:59Is that so?
18:00Yes.
18:01Okay.
18:02Next.
18:03Sugar.
18:04Sugar.
18:05It's a little sweet.
18:06Mmm.
18:07And
18:08Migs Subirio.
18:09Migs Subirio.
18:10Why is his image
18:11sweet?
18:12Migs is sweet.
18:13Yes.
18:14Migs is sweet.
18:15Migs is sweet.
18:16Yes.
18:17When you're with him,
18:18especially when there's a lot of food,
18:19he's always sweet.
18:20He's gentle.
18:21Who's the senator?
18:22That's my wife.
18:23Ah.
18:24That's the winner.
18:25That's the winner.
18:26Oh my.
18:27We're going to have
18:28a good time
18:29when we get home.
18:30Here.
18:31Pork fat.
18:32Subirio.
18:33Pork
18:34fat.
18:35Huh?
18:36This is hard.
18:37But according to
18:38my acquaintances,
18:39it's probably
18:40Nonoy Andaya.
18:41Why?
18:42Really?
18:43Why?
18:44Because he likes to eat
18:45sweets
18:46and
18:47fatty foods.
18:48But now,
18:49he's being careful.
18:50He should.
18:51He should.
18:52Okay, Senator.
18:53I have an idea,
18:54but I don't think I'll say it.
18:55Oh, I think I know.
18:56I don't think I'll say it.
18:58Go ahead.
18:59Share it, Senator.
19:00No.
19:01Guess.
19:02Guess.
19:03Does he have a wristband?
19:04Mine, too.
19:05Mine, too.
19:06Mine, too.
19:07Mine, too.
19:08Mine, too.
19:09Mine, too.
19:10Mine, too.
19:11Mine, too.
19:12Okay.
19:13What's the weirdest
19:14place you've ever
19:15eaten?
19:16For me,
19:17it's in Busan,
19:18South Korea.
19:19Oh, okay.
19:20It's beautiful.
19:21We eat
19:22all kinds of fish.
19:23It's like
19:24sashimi.
19:25What kind of fish?
19:26It's different.
19:27It's different.
19:28It's like
19:29live fish.
19:30It's not just
19:31fish.
19:32It's also
19:33shrimp.
19:34It's also
19:35fish.
19:36How can you eat
19:37live shrimp?
19:38It's not
19:39real, right?
19:40It's not real.
19:41It's not real.
19:42It's not real.
19:43It's alive.
19:44It's not cooked.
19:45It's like
19:46sashimi.
19:47It's alive.
19:48You eat it alive.
19:49It's expensive.
19:50It's expensive.
19:51But it's alive.
19:52It's cooked.
19:53It's expensive.
19:54How is it?
19:55Right?
19:56You eat the
19:57raw fish.
19:58It's not cooked.
19:59It's expensive.
20:00How is it?
20:01Where did you
20:02eat it?
20:03In China.
20:04In a province
20:05in China.
20:06It was about
20:0710 years ago.
20:08I ate it
20:09in Langgang.
20:10I didn't want to
20:11eat it.
20:12But the host
20:13told me
20:14to eat the
20:15most delicious
20:16food.
20:17Langgang is small.
20:18No, it's big.
20:19Langgang
20:20that goes to
20:21fruit trees.
20:22Black or red?
20:23Black.
20:24Black Langgang.
20:25It's also
20:26in the Philippines.
20:27It's also
20:28in the Philippines.
20:29I tasted it
20:30there.
20:31It's cooked
20:32with fried
20:33white noodles
20:34and fried
20:35Langgang
20:36on top
20:37so it's
20:38sprinkled.
20:39It's sprinkled like that.
20:40You can see
20:41the waiter
20:42from far away.
20:43I asked him
20:44what's white
20:45on the bottom
20:46and black
20:47on the top.
20:48When it landed
20:49on the table,
20:50I saw Langgang.
20:51It's delicious.
20:52I'm the weirdest
20:53when it's sprinkled.
20:54I didn't know
20:55it's sprinkled.
20:56It's delicious.
20:57It's like chicken.
20:58It's like chicken.
20:59It tastes like chicken.
21:00But when it's
21:01fried,
21:02I don't want
21:03other dishes.
21:04Are we ready, John?
21:05It's almost done.
21:06Did it click?
21:07It's almost done.
21:08But one of the
21:09problems is
21:10there's still water.
21:11You're putting
21:12the blanched meat.
21:13It's too fast.
21:14You're swimming
21:15like there's a fish.
21:16Right?
21:17But this
21:18looks good.
21:19Maybe another
21:20one minute
21:21and we can
21:22put
21:23the
21:24spam.
21:25But I think
21:26we can put it now.
21:27So it's carefully
21:28timed.
21:29It's good
21:30because
21:31there's
21:32a window
21:33and we can see
21:34that we'll
21:35arrange
21:36the top.
21:37The bubbles
21:38are still there.
21:39There are tiny bubbles.
21:40Tiny bubbles?
21:41Okay.
21:43Let's put it.
21:47Actually,
21:48the good thing about this
21:49is that half of the spam
21:50won't be used up.
21:51Leave one.
21:52So that
21:53we can use it.
21:54Let's put it on top.
21:55Let's put it on top.
21:56Let's put it on top.
21:57We can eat
21:58anything, right?
21:59Even if it's not cooked.
22:00It's like we're
22:01still shy
22:02when we're cooking.
22:03So that we can see
22:04that we put
22:05spam and blanched meat.
22:06Okay.
22:07You can eat it
22:08even if it's not cooked, right?
22:09No, but
22:10you know what's good
22:11about this
22:12steam?
22:13First of all,
22:14no cholesterol.
22:15Because
22:16there's no oil.
22:17You won't be looking
22:18for
22:19granola cooking oil
22:20or
22:21low-fat oil.
22:22But it's full of
22:23artificial.
22:24And then,
22:25there's no smell.
22:26Senator,
22:27he really ate it.
22:28That's why
22:29I want to leave
22:30the steam.
22:31That's why.
22:34How long
22:35are we going to leave it?
22:36You just need
22:37to leave it here
22:38for another
22:40five minutes.
22:41Or three minutes
22:42is enough.
22:43Ah, five minutes.
22:45So,
22:46okay, thank you very much
22:47for our cooking session.
22:49Thank you very much.
22:50That's a different side.
22:51You balanced
22:52your side.
22:53Oh, yes.
22:54Of course,
22:55you'll taste
22:56a different dish
22:57when we come back.
22:58The channel will now
22:59wash the dishes.
23:06We are sisters.
23:07We are sisters.
23:11Always be.
23:12We are sisters.
23:14We are sisters.
23:17Of course,
23:18when it comes to food,
23:19it should be delicious.
23:21That's why
23:22it's a good thing
23:23that we have
23:24Maggie's Favorite
23:25Meat Powder
23:26to share
23:27a quick recipe
23:28to cook
23:29and definitely
23:30enjoy
23:31with the whole
23:32family.
23:33And I'm excited
23:34to introduce
23:35to you,
23:36Adele Medina,
23:37the Consumer Food
23:38Specialist
23:39of Nestle Philippines
23:40and Ms. Eileen
23:41Narasan,
23:42Eastern Center
23:43for Culinary Arts
23:44Instructor
23:45and Cookbook
23:46Author.
23:47So, okay,
23:48let's start
23:49cooking with Maggie's
23:50Favorite Meat Powder.
23:51Yes.
23:52Adele?
23:53We're actually
23:54going to be cooking
23:55Bam-E.
23:56This Bam-E is
23:57a Visayan dish.
23:58It's a noodle dish.
23:59It's made out of
24:00sotanghon
24:01and fresh miki.
24:02Ah, we're going to
24:03combine it.
24:04Yes, we're going to
24:05combine sotanghon
24:06and fresh miki.
24:07The good thing
24:08about this is
24:09that we don't have
24:10any meat.
24:11Yes, because
24:12we already have
24:13Maggie's Favorite
24:14Meat Powder.
24:15We're going to
24:16use chicken
24:17this morning.
24:18Hey, that's great.
24:19It's cheap.
24:20Do you want to
24:21start cooking?
24:22Yes, let's do it.
24:23Okay, let's start.
24:24Our ingredients
24:25are one cup
24:26soaked sotanghon,
24:27two tablespoons
24:28cooking oil,
24:29one-fourth cup
24:30soaked tengang daga,
24:31one-fourth cup
24:32celery that
24:33is sliced
24:34very thin
24:35diagonally,
24:36one-fourth cup
24:37water,
24:38one sachet
24:39of Maggie's
24:40Favorite
24:41Chicken Powder,
24:42and our topping
24:43is chopped
24:44spring onions
24:45and calamansi.
24:46We also have
24:47an option, Janice,
24:48to add shrimp
24:49if we want.
24:50So, the first thing
24:51we're going to do
24:52is to cook.
24:53We'll heat our
24:54cooking oil.
24:55We need about
24:56two tablespoons,
24:57okay?
24:59Okay.
25:00Okay.
25:01And then,
25:02we'll saute
25:03the celery.
25:04Uh-huh.
25:05Then, we'll just
25:06mix the celery.
25:07Celery.
25:08And this is
25:09the soaked
25:10tengang daga.
25:11So, this
25:12has been
25:13mixed well.
25:14We'll first
25:15look at the
25:16ingredients.
25:17Okay.
25:18So, this
25:19is the
25:20sotanghon.
25:21So, this
25:22is the sotanghon.
25:23So, this
25:24is the sotanghon.
25:25So, this
25:26is the sotanghon.
25:28Yes,
25:29yes.
25:30You got to
25:31save money on this.
25:32Also, we didn't
25:33saute it, right?
25:34We should have
25:35garlic, onions...
25:36Nope, not anymore
25:37because our secret
25:38is here.
25:39This is our
25:40secret weapon, okay?
25:41The maggi chicken,
25:42the maggi-flavored
25:43chicken powder
25:44is complete
25:45already with
25:46garlic, onions,
25:47spices,
25:48and the real
25:49chicken.
25:50So, you can
25:51put this in
25:52to make it
25:53easier?
25:54Yes, it can
25:55be easier.
25:56This is the only one with real meat, so we have chicken, we have beef, we have pork, we have shrimp.
26:05So let's go back to the bamboo.
26:08So we put the water earlier, then we'll just put the flavor in.
26:13One sachet?
26:15Yes, one sachet.
26:16How much is one sachet?
26:18It's only 2.50.
26:19Hey, affordable!
26:21So you'll be able to flavor half a kilo of vegetables, half a kilo of meat, and one-fourth of a kilo of noodles.
26:31So after this has boiled, we can now add our pre-soaked sotanghon noodles.
26:44So this sotanghon, once it's half-cooked, we'll just mix it with the meat.
26:50So we'll just mix it until it's cooked.
26:54Okay, is it ready?
26:56It's ready.
26:57We can taste it.
26:59Let's see how fast it cooks.
27:03If you want more recipes for Maggie Flavor It,
27:06if you want more recipes for Maggie Flavor It,
27:09watch out for the cooking demonstrations that we are going to hold in the supermarkets in Metro Manila.
27:26If you want some more recipes, write to us at PO Box 1163, Makati, Central Post Office, 1251.
27:34We are the Nestle Consumer Services.
27:36Or better yet, call us at 898-0061.
27:41That's Monday to Friday, 8 to 6 p.m.
27:44If you want to get free samples of Maggie Flavor It meat powder,
27:50watch out for us in your supermarkets.
27:55That's in March and April.
27:57Thank you very much, Ms. Adele and Ms. Aileen.
28:00Thank you, Denise, for having us.
28:01And please teach us how to make Maggie Flavor It meat powder.
28:07We still have a lot to teach you, so stay tuned.
28:30And of course, today, we have people cooking different dishes.
28:37Not because Martin is an idol,
28:40not because he's a leading man,
28:43but because you can't cook in the kitchen anymore.
28:46We have with us, Matt Ronilio III, who will be cooking rice.
28:50Hello, Matt!
28:52This is just a proof that he's a leading man,
28:57a dashing debonair.
29:01You know, when we were kids,
29:04actually, when we were kids,
29:09I can't do this anymore, Denise.
29:12Actually, when we were kids,
29:14Matt Ronilio III was his crush.
29:17I'm an idol.
29:18My gosh!
29:19You're right.
29:20I'm a huge idol.
29:21Do you remember those times?
29:24Yes, he even went to my birthday celebration, even though it was late.
29:27Yes, I remember.
29:28I was only a few years old then.
29:29I was already late.
29:30Do you remember that?
29:31Yes, I remember.
29:32I even ate your shirt.
29:33What color was it?
29:34It was a polo shirt.
29:35Yes, I remember.
29:36He remembers.
29:38Tell us the ingredients for the rice.
29:41We'll tell you the ingredients first, right?
29:43Tell us.
29:44What is it?
29:45Of course, the main ingredient here is the beef.
29:47It's minced beef.
29:48For us, it's about half a kilo of beef.
29:51We'll get all three of them.
29:53Actually, it's not enough for all three of us.
29:55Then, a clove of garlic.
29:58Then, garlic.
30:01And then, one-fourth of...
30:03Onions.
30:04Onions.
30:07Yes, onions.
30:08Garlic.
30:09And pepper.
30:10That's only one-fourth.
30:11Then, sugar.
30:12At least one tablespoon.
30:13Why is it sugar?
30:15Because tomato sauce has one cup of tomato sauce.
30:19Because it's acidic.
30:20So, the glucose will neutralize it.
30:22They'll fight for it.
30:23Yes, it'll neutralize it.
30:24It's a scientific combination.
30:26He's really cooking.
30:27It's glucose.
30:28It's glucose.
30:29Hurry up.
30:30And then, soft pepper.
30:32Red bell pepper.
30:34And that's it.
30:35And oil.
30:36And fried egg.
30:37Don't forget the undying raisins.
30:40Ariel's raisins.
30:41She doesn't like raisins.
30:43That's Janice's favorite.
30:45It's also my favorite.
30:46And this.
30:47The rice.
30:48The rice.
30:50You're going to put it there, right?
30:52Actually, it's separate from rice.
30:54But it really goes well with rice, right?
30:55But actually, it's delicious if you just put it on rice.
30:58You can also pan-dry it, right?
30:59You can.
31:00It's a fantastic breakfast.
31:01But you know, it's crazy to cook this.
31:03You have to clean a lot, right?
31:05Because there are a lot of ingredients.
31:06And then, there's tomato sauce.
31:07Of course, there's oil.
31:09It's hard to clean the pan.
31:11That's why Sis has a tip on how to clean the pan.
31:15Watch this.
31:19Sis says, clean the pan.
31:21Follow the simple cleaning steps.
31:23Soak the pan in water for 15 minutes.
31:26Throw the pan away.
31:28Just be careful.
31:29Your sink might get dirty again.
31:31Put a clean cloth on your hands.
31:34Even if you're washing a plate,
31:36it still needs to be clean, of course.
31:38Then, scrub the pan until all the dirt is removed.
31:44Lastly, wipe the pan with a clean cloth.
31:50Let's start cooking!
31:52Okay.
31:53First, let's put some oil.
31:55Oil.
31:56Oil.
31:57At least, our pan is like this.
31:58It's non-stick, that's why it's easy.
31:59So, we don't need a lot of oil.
32:02Yeah.
32:03You already know.
32:04So, let's stir-fry.
32:05Let's stir-fry.
32:06Stir-fry.
32:07Let's color it first.
32:08It should be brownish.
32:10Okay.
32:11That's fast.
32:12There, it's brown.
32:13That's fast.
32:14That's fast.
32:15Is this magic?
32:17So, tell us quickly.
32:20Mr. Matt Ronilio,
32:22who do you want to stir-fry in boiling oil?
32:26Showbiz or non-showbiz?
32:28Of course, showbiz is more fun.
32:31Then, I'll go to Evgeny's show.
32:34Not here.
32:35It's on Sunday.
32:36Sunday.
32:37No, it's on Sunday.
32:38No, it's on Sunday.
32:39No, it's on Sunday.
32:40No, it's on Sunday.
32:41No, it's on Sunday.
32:42No, it's on Sunday.
32:43Let's stir-fry.
32:44Is this the boyfriend of Krista or the girl?
32:45The girl.
32:46Maybe that.
32:47She's in Tibu.
32:48Boyfriend?
32:49No, no.
32:50Maybe.
32:51No, there are a lot.
32:53Okay.
32:54I'll go.
32:55I'll go.
32:56I'm fighting.
32:57You're fighting a lot.
32:58It turns out that Matt Ronilio is scary, Janice.
32:59It's already brown.
33:00We're going to put the meat.
33:02Okay, let's put this.
33:03Save by the meat.
33:04Save by the meat.
33:05Who do you want to wrap?
33:06Wrap with icing.
33:07There, in sweetness.
33:08In sweetness.
33:09Your hands are making me nervous.
33:10Go ahead.
33:11No, don't.
33:12You're so safe, Ma.
33:13No, I'm not safe because this is on national TV.
33:14If this is at home, it's over.
33:15It's over, I'm done.
33:16Let's talk about the last one.
33:17There's no list here.
33:18There are a lot.
33:19There's no list.
33:20This meat should be cooked.
33:21It should also be brownish.
33:22It should be.
33:23Actually, it should be brown.
33:24It should be brownish.
33:25It's brownish.
33:26It's brownish.
33:27It's brownish.
33:28It's brownish.
33:29It's brownish.
33:30It's brownish.
33:31It's brownish.
33:32It's brownish.
33:33It's brownish.
33:34It's brownish.
33:35It's brownish.
33:36It's brownish.
33:37It's brownish.
33:38It's brownish.
33:39It's brownish.
33:40It's brownish.
33:41It's brownish.
33:42It's brownish.
33:43It's brownish.
33:44It's brownish.
33:45It's brownish.
33:46It's brownish.
33:47It's brownish.
33:48It's brownish.
33:49It's brownish.
33:50It's brownish.
33:51It's brownish.
33:52It's brownish.
33:53It's brownish.
33:54It's brownish.
33:55It's brownish.
33:56It's brownish.
33:57It's brownish.
33:58It's brownish.
33:59It's brownish.
34:00It's brownish.
34:01It's brownish.
34:02It's brownish.
34:03It's brownish.
34:04It's brownish.
34:05It's brownish.
34:06It's brownish.
34:07It's brownish.
34:08It's brownish.
34:09It's brownish.
34:10It's brownish.
34:11It's brownish.
34:12It's brownish.
34:13It's brownish.
34:14It's brownish.
34:15It's brownish.
34:16It's brownish.
34:17It's brownish.
34:18It's brownish.
34:19It's brownish.
34:20It's brownish.
34:21It's brownish.
34:22It's brownish.
34:23It's brownish.
34:24It's brownish.
34:25It's brownish.
34:26It's brownish.
34:27It's brownish.
34:28It's brownish.
34:29It's brownish.
34:30It's brownish.
34:31It's brownish.
34:32It's brownish.
34:33It's brownish.
34:34It's brownish.
34:35It's brownish.
34:36It's brownish.
34:37It's brownish.
34:38It's brownish.
34:39It's brownish.
34:40It's brownish.
34:41It's brownish.
34:42It's brownish.
34:43It's brownish.
34:44It's brownish.
34:45It's brownish.
34:46It's brownish.
34:47It's brownish.
34:48It's brownish.
34:49It's brownish.
34:50It's brownish.
34:51It's brownish.
34:52It's brownish.
34:53It's brownish.
34:54It's brownish.
34:55It's brownish.
34:56It's brownish.
34:57It's brownish.
34:58It's brownish.
34:59It's brownish.
35:00It's brownish.
35:01It's brownish.
35:02It's brownish.
35:03It's brownish.
35:04It's brownish.
35:05It's brownish.
35:06It's brownish.
35:07It's brownish.
35:08It's brownish.
35:09It's brownish.
35:10It's brownish.
35:11It's brownish.
35:12It's brownish.
35:13It's brownish.
35:14It's brownish.
35:15It's brownish.
35:16It's brownish.
35:17It's brownish.
35:18It's brownish.
35:19It's brownish.
35:20It's brownish.
35:21It's brownish.
35:22It's brownish.
35:23It's brownish.
35:24It's brownish.
35:25It's brownish.
35:26It's brownish.
35:27It's brownish.
35:28It's brownish.
35:29It's brownish.
35:30It's brownish.
35:31It's brownish.
35:32It's brownish.
35:33It's brownish.
35:34It's brownish.
35:35It's brownish.
35:36It's brownish.
35:37It's brownish.
35:38It's brownish.
35:39It's brownish.
35:40It's brownish.
35:41It's brownish.
35:42It's brownish.
35:43It's brownish.
35:44It's brownish.
35:45It's brownish.
35:46It's brownish.
35:47It's brownish.
35:48It's brownish.
35:49It's brownish.
35:50It's brownish.
35:51It's brownish.
35:52It's brownish.
35:53It's brownish.
35:54It's brownish.
35:55It's brownish.
35:56It's brownish.
35:57It's brownish.
35:58It's brownish.
35:59It's brownish.
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36:01It's brownish.
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36:03It's brownish.
36:04It's brownish.
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36:21It's brownish.
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38:44It's brownish.
38:45It's brownish.
38:46It's brownish.
38:47It's brownish.
38:48It's brownish.
38:49It's brownish.
38:50It's brownish.
38:51It's brownish.
38:52It's brownish.
38:53It's brownish.
38:54It's brownish.
38:55It's brownish.
38:56It's brownish.
38:57It's brownish.
38:58It's brownish.
38:59It's brownish.
39:00It's brownish.
39:01It's brownish.
39:02It's brownish.
39:03It's brownish.
39:04It's brownish.
39:05It's brownish.
39:06It's brownish.
39:07It's brownish.
39:08It's brownish.
39:09It's brownish.
39:10It's brownish.
39:11It's brownish.
39:12It's brownish.
39:13It's brownish.
39:14It's brownish.
39:15It's brownish.
39:16It's brownish.
39:17It's brownish.
39:18It's brownish.
39:19It's brownish.
39:20It's brownish.
39:21It's brownish.
39:22It's brownish.
39:23It's brownish.
39:24It's brownish.
39:25It's brownish.
39:26It's brownish.
39:27It's brownish.
39:28It's brownish.
39:29It's brownish.
39:30It's brownish.
39:31It's brownish.
39:32It's brownish.
39:33It's brownish.
39:34It's brownish.
39:35It's brownish.
39:36It's brownish.
39:37It's brownish.
39:38It's brownish.
39:39It's brownish.
39:40It's brownish.
39:41It's brownish.
39:42It's brownish.
39:43It's brownish.
39:44It's brownish.
39:45It's brownish.
39:46It's brownish.
39:47It's brownish.
39:48It's brownish.
39:49It's brownish.
39:50It's brownish.
39:51It's brownish.
39:52It's brownish.
39:53It's brownish.
39:54It's brownish.
39:55It's brownish.
39:56It's brownish.
39:57It's brownish.
39:58It's brownish.
39:59It's brownish.
40:00It's brownish.
40:01It's brownish.
40:02It's brownish.
40:03It's brownish.
40:04It's brownish.
40:05It's brownish.
40:06It's brownish.
40:07It's brownish.
40:08It's brownish.
40:09It's brownish.
40:10It's brownish.
40:11It's brownish.
40:12It's brownish.
40:13It's brownish.
40:14It's brownish.
40:15It's brownish.
40:16It's brownish.
40:17It's brownish.
40:18It's brownish.
40:19It's brownish.
40:20It's brownish.
40:21It's brownish.
40:22It's brownish.
40:23It's brownish.
40:24It's brownish.
40:25It's brownish.
40:26It's brownish.
40:27It's brownish.
40:28It's brownish.
40:29It's brownish.
40:30It's brownish.
40:31It's brownish.
40:32It's brownish.
40:33It's brownish.
40:34It's brownish.
40:35It's brownish.
40:36It's brownish.
40:37It's brownish.
40:38It's brownish.
40:39It's brownish.
40:40It's brownish.
40:41It's brownish.
40:42It's brownish.
40:43It's brownish.
40:44It's brownish.
40:45It's brownish.
40:46It's brownish.
40:47It's brownish.
40:48It's brownish.
40:49It's brownish.
40:50It's brownish.
40:51It's brownish.
40:52It's brownish.
40:53It's brownish.
40:54It's brownish.
40:55It's brownish.
40:56It's brownish.
40:57It's brownish.
40:58It's brownish.
40:59It's brownish.
41:00It's brownish.
41:01It's brownish.
41:02It's brownish.
41:03It's brownish.
41:04It's brownish.
41:05It's brownish.
41:06It's brownish.
41:07It's brownish.
41:08It's brownish.
41:09It's brownish.
41:10It's brownish.
41:11It's brownish.
41:12It's brownish.
41:13It's brownish.
41:14It's brownish.
41:15It's brownish.
41:16It's brownish.
41:17It's brownish.
41:18It's brownish.
41:19It's brownish.
41:20It's brownish.
41:21It's brownish.
41:22It's brownish.
41:23It's brownish.
41:24It's brownish.
41:25It's brownish.
41:26It's brownish.
41:27It's brownish.
41:28It's brownish.
41:29It's brownish.
41:30It's brownish.
41:31It's brownish.
41:32It's brownish.
41:33It's brownish.
41:34It's brownish.
41:35It's brownish.
41:36It's brownish.
41:37It's brownish.
41:38It's brownish.
41:39It's brownish.
41:40It's brownish.
41:41It's brownish.
41:42It's brownish.
41:43It's brownish.
41:44It's brownish.
41:45It's brownish.
41:46It's brownish.
41:47It's brownish.
41:48It's brownish.
41:49It's brownish.
41:50It's brownish.
41:51It's brownish.
41:52It's brownish.
41:53It's brownish.
41:54It's brownish.
41:55It's brownish.
41:56It's brownish.
41:57It's brownish.
41:58It's brownish.
41:59It's brownish.
42:00It's brownish.
42:01It's brownish.
42:02It's brownish.
42:03It's brownish.
42:04It's brownish.
42:05It's brownish.
42:06It's brownish.
42:07It's brownish.
42:08It's brownish.
42:09It's brownish.
42:10It's brownish.
42:11It's brownish.
42:12It's brownish.
42:13It's brownish.
42:14It's brownish.
42:15It's brownish.
42:16It's brownish.
42:17It's brownish.
42:18It's brownish.
42:19It's brownish.
42:20It's brownish.
42:21It's brownish.
42:22It's brownish.
42:23It's brownish.
42:24It's brownish.
42:25It's brownish.
42:26It's brownish.
42:27It's brownish.
42:28It's brownish.
42:29It's brownish.
42:30It's brownish.
42:31It's brownish.
42:32It's brownish.
42:33It's brownish.
42:34It's brownish.
42:35It's brownish.
42:36It's brownish.
42:37It's brownish.
42:38It's brownish.
42:39It's brownish.
42:40It's brownish.
42:41It's brownish.
42:42It's brownish.
42:43It's brownish.
42:44It's brownish.
42:45It's brownish.
42:46It's brownish.
42:47It's brownish.
42:48It's brownish.
42:49It's brownish.
42:50It's brownish.
42:51It's brownish.
42:52It's brownish.
42:53It's brownish.
42:54It's brownish.
42:55It's brownish.
42:56It's brownish.
42:57It's brownish.
42:58It's brownish.
42:59It's brownish.
43:00It's brownish.
43:01It's brownish.
43:02It's brownish.
43:03It's brownish.
43:04It's brownish.
43:05It's brownish.
43:06It's brownish.
43:07It's brownish.
43:08It's brownish.
43:09It's brownish.
43:10It's brownish.
43:11It's brownish.
43:12It's brownish.
43:13It's brownish.
43:14It's brownish.
43:15It's brownish.
43:16It's brownish.
43:17It's brownish.
43:18It's brownish.
43:19It's brownish.
43:20It's brownish.
43:21It's brownish.
43:22It's brownish.
43:23It's brownish.
43:24It's brownish.
43:25It's brownish.
43:26It's brownish.
43:27It's brownish.
43:28It's brownish.
43:29It's brownish.
43:30It's brownish.
43:31It's brownish.
43:32It's brownish.
43:33It's brownish.
43:34It's brownish.
43:35It's brownish.
43:36It's brownish.
43:37It's brownish.
43:38It's brownish.
43:39It's brownish.
43:40It's brownish.
43:41It's brownish.
43:42It's brownish.
43:43It's brownish.
43:44It's brownish.
43:45It's brownish.
43:46It's brownish.
43:47It's brownish.
43:48It's brownish.
43:49It's brownish.
43:50It's brownish.
43:51It's brownish.
43:52It's brownish.
43:53It's brownish.
43:54It's brownish.
43:55It's brownish.
43:56It's brownish.
43:57It's brownish.
43:58It's brownish.
43:59It's brownish.
44:00It's brownish.
44:01It's brownish.
44:02It's brownish.
44:03It's brownish.
44:04It's brownish.
44:05It's brownish.
44:06It's brownish.
44:07It's brownish.
44:08It's brownish.
44:09It's brownish.