- 6/23/2025
Aired (June 22, 2025): Hindi mo na kailangang dumayo pa sa Batangas para makatikim ng AUTHENTIC Bulalo and other Batangueño cuisine! Join Mel Martinez as he explores the quality food offerings of ‘Tikme Dine’ in Quezon City!
For more Farm to Table Full Episodes, click the link: https://shorturl.at/R2Tip
For more Farm to Table Full Episodes, click the link: https://shorturl.at/R2Tip
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LifestyleTranscript
00:00It's been three years nung una akong tumuntong sa Good Food Farm.
00:07At noon paman, humanga na ako sa kanilang advokasya
00:10na bigyang solusyon ang hunger and food insecurity
00:13na nararanasan ng ating mga kababayan.
00:16At ngayon nga, ang sustainable farming initiatives
00:19ng kanilang organization na Rise Against Hunger
00:22mas pinalawak at mas pinaigting pa.
00:25Well, it grew organically.
00:29Actually, pag tinatanong sa akin, do we have a master plan?
00:32Wala, depende sa yung dagsa ng tao.
00:36But what is important is that
00:39na-reach namin ng Rise Against Hunger yung aming mission
00:42through the Good Food Farm.
00:44Kasi ang gusto naman talaga namin,
00:46magproduce ng mga vegetables para sa feeding program.
00:49At dahil meron ng Good Food Farm,
00:52nakapagpatayo kami ng 500 square meter na warehouse.
00:57At nang magkaroon ako ng pagkakataon na makapartner sila,
01:00sabay naming itinaguyod ng isang sustainable gastronomy restaurant
01:04that creates more job opportunities
01:06and supports our surrounding communities.
01:09Products dito, they go back to the communities.
01:12We hire local people.
01:14At salamat sa'yo yun.
01:16A same vision na, I think, easily,
01:22nag-uplift ng kabuhayan kung saan man nakalugar
01:27ang Good Food Farm in Anihan ngayon.
01:29To sustain their operations,
01:31mas pinalawag din ng Good Food Farm
01:33ang kanilang pagiging agri-tourism resort
01:36na nagbipigay-pugay sa ganda ng Philippine ancestral architecture.
01:40Tanagang, consciously, Filipino ang Good Food Farm.
01:43We're not trying to be Bali.
01:45Apo.
01:46We're not trying to be Thai.
01:47Yes.
01:48We make use of capis,
01:50yung mga old reclaimed wood,
01:52bamboo.
01:53There's a lot of bamboo here.
01:54Apo.
01:55It's not your usual, typical architecture vibe.
02:04For me, it feels authentic
02:06kasi I came from a generation
02:09na familiar ako sa mga gantong klase ng bahay.
02:12One of the things that make me proud
02:16as someone working with Rise Against Hunger,
02:19you are willing to open up this heaven
02:22to other people so that they can be in touch,
02:27grounded ulit sila,
02:29with our culture as Filipino,
02:32and more importantly, with nature.
02:41Noong recently, na-invite ako as one of the judges
02:44ng isang cooking competition sa Quezon,
02:47na-discover ko ang tinadtaran.
02:49So, tinadtaran in Quezon is basically,
02:53pinaka main ingredient nila is yung nyog.
02:58And may specific silang type ng nyog na,
03:00or stage actually,
03:02ng nyog na ginagamit,
03:03which is ang tinatawag nilang,
03:05gumaan.
03:06Gumaan eh yung medyo alanganin na siyang pang buko salad.
03:10Medyo matigas na siya,
03:11pero hindi pa pang kayod or pang tiga ng gata.
03:14And, ang nakakatuwa sa kanila,
03:17as in yun lang yung 90%
03:20nung dish na yun is coconut meat.
03:23Hahaluan nila to ng shrimp paste.
03:28Pag may mga nahuhuli silang mga river prawns
03:31or river shrimps,
03:32hinahalu rin nila to.
03:33So, yun lang yung ire-recreate natin.
03:35Nabasa ko lang to sa net,
03:38na ang pinababalot daw nila doon
03:42is yung tinatawag na dahon ng hagik-hik.
03:45Since wala tayong akses sa ganon,
03:47we could use yung dahon ng gabi.
03:50So, ito yung ating nyog.
03:51Actually, more on nyog na ito,
03:53pwede na itong pang gata.
03:55And then, tinad taran, literal,
03:56ihahand chop ito.
03:58Now, kung ayaw nyo dumaan dun sa proseso na yun,
04:01you could definitely use food processor
04:03kung meron kayo,
04:04para mas madali.
04:05Yung proseso natin ng pagtatad-tad,
04:08nagamit tayo ng pang buko salad.
04:16Dito naman tayo sa ating aromatics muna.
04:18Dahil ditong bawang yung ating luya.
04:28Ating sibuyas.
04:33At yung ating hipon.
04:36So, once ready na yung ating mga main ingredients,
04:39eto na yung pangalan ng dish.
04:41Tinad taran.
04:50Pagsasamasamahin lang natin,
04:51and then, titimplahan natin ang shrimp paste.
04:54Alamang, bagoong.
04:56So, ito na yung pangarang pinakamagiging pampalasa niya.
05:00This is not your usual dish
05:02na pwede mong ihantulad sa ibang banyagang potahe.
05:07Diba?
05:08Saan ka nakakita na pinakamain ingredient
05:10ng isang steamed dish,
05:13eh, yung pinakabuko mismo
05:15o yung pinakamit ng coconut.
05:19So, once na namix na natin lahat,
05:20pwede na natin siyang iwrap dun sa ating taro leaves.
05:23Nabanggit na rin sa akin ng mga food explorers natin
05:28from Quezon,
05:29huwag lang daw sisiksikin.
05:30Masyado yung pinakadahon
05:33para hindi rin pumutok.
05:35So, we have that.
05:37Yung overlap lang natin.
05:42Fold.
05:44And then, yung pinakadulo,
05:46yun yung ipofold natin.
05:49Ayan.
05:53Nakapatas na siya ng maayos.
06:04So, pan, sa apoy, kakanggata.
06:07Yung iba, siyempre,
06:09mas practical na yung pangalawang piga yung ginagamit.
06:12I would suggest na is slow cook natin ito
06:16for about at least 45 minutes
06:19bago natin hanguin at iserve.
06:21So, na-simmer na natin yung ating dish.
06:32More or less, almost an hour.
06:34Papunta na dun sa magmamantika.
06:38Yung ating pinakasarasa.
06:40And in fact, naglalatik na rin yung mga gilid-gilid niyan.
06:44Perfect.
06:45Pang-garnish.
06:47Pwede tayo mag-serve.
06:48Gang-a-chul,
06:50hi ham,
06:53rock-ść,
06:54hight,
06:55sau çal
07:10Ito yung area ng Laguna, which is Magdalena, Liliw, Nagcarlan.
07:23When we were conceptualizing yung mga main ingredients na gagamitin namin dito,
07:30dito ko rin siya na-discover na instead of beef,
07:34cara beef ang mas kinoconsume ng mga tao.
07:37In fact, mas mahal ang baka kesa sa kalabaw.
07:41So, from a restaurateur's perspective,
07:45mas economical na gamitin nga ito para dun sa aming menu.
07:49So, isa rin sa mga naisip kong ilabas, maging staple ng aming restaurant,
07:56is yung aking signature dish na tinatawag kong cara beef oragon.
08:02Nagbe-blend siya dun sa narrative na gusto namin ikwento
08:05when we're letting our guests experience kung bakit sila bumibisita dito sa Good Food Farm
08:12or sa Anihan Sustainable Gastronomy.
08:14So, we have here, part of the preparation that we do is, of course, pre-cooking yung ating karne.
08:21So, lalagay lang natin yung ating cara beef.
08:25Cut na rin natin yan into portion para mas mabilis.
08:29Ang pinaka-importante lang dito is yung aromatics na makakasama niya.
08:33So, we have here onions, generous amount.
08:37Most of the dishes na nilalabas namin are determined by formula.
08:43Ibig sabihin, by percentage.
08:45So, yung beef natin, tinitimbang namin yan.
08:48And then, kung ilang bawang at sibuyas at iba pang sangkap,
08:53dinedetermine namin yan by percentage.
08:55So, kagaya nung aming sibuyas at kabawang,
08:5810% nung pinaka-weight nung cara beef ang inilalagay namin.
09:04So, if you have 1,000 grams ng cara beef,
09:09we'd normally use mga 100 grams ng sibuyas o 100 grams ng bawang.
09:13Aside sa sigurado kaming consistent yung lasa at pimpla nito,
09:18mas madali rin mag-production or mag-produce from our kitchen side.
09:24And then, yung ating bay leaves.
09:30Yung fish sauce.
09:34And then, finally, yung aming beef stock.
09:41Well, actually, this is cara beef stock.
09:48Kabulan lang natin ng pepper.
09:52So, sa kahit anong restaurant,
09:54kapag meron kayong sariling pinapatakbo,
09:56ito yung isa sa mga critical na parte ng operations nyo
10:00kasi you have to anticipate lagi na o-orderan ka ng sunod-sunod.
10:06So, this is basically para mga 70% of the process.
10:11And dito rin yung critical in a sense na
10:13na-infuse mo siya or natitimplahan mo at napapalasa
10:15yung main ingredient natin,
10:17which is yung cara beef.
10:19So, we'll just bring this to a boil.
10:22And then, we'll slow-cook this for about two and a half to three hours.
10:36So, napalambot na natin yung ating cara beef
10:38ng mga kulang-kulang tatlong oras.
10:41And of course, I also had to replenish yung kanyang stock
10:44sa pagkanyang katagal na lutoan.
10:47Kailangan alalayan mo siya ng sabaw.
10:49But of course, hindi matuyuan.
10:51Now, typically, here in the restaurant,
10:52dito natatapos yung pinaka-preparation namin.
10:55So, palalamigin namin ito.
10:57And then, titimbangin.
10:59Saka namin ilalagay doon sa aming mga freezers.
11:03And then, buhusan natin yung stock.
11:04Tatabi rin natin lahat yan.
11:13So, gagawa lang tayo ng isang portion for serving.
11:15And then, yung ating pan, same pan.
11:17So, typically, nandiyan na yung mga sibuyas, bawang.
11:21Nakaprepare na yan.
11:24Yan yung tinatawag naming li-san plus.
11:27So, pan.
11:28Oil in.
11:30So, habang tinataas natin yung temperature ng pan,
11:32na-prepare ko na rin yung ating pinaka-garnish.
11:34Which is, yung nagpapaangas doon sa dish,
11:37yung ating mga sile.
11:37Okay.
11:42Kukulang tayo ng isang tipak.
11:55Then, habol natin yung ating sibuyas.
11:59Kabawang.
12:00Then, lagay na natin yung pang-finish.
12:09Yung ating kaking-gata.
12:20And then, yung magiging pinaka-timple nito
12:22is yung ating alamang.
12:23So, sa-simmer lang natin ito
12:34on low heat
12:35ng mga around 10 minutes.
12:37And then, after nun,
12:38wala na time mag-plate.
12:53Para siyang Bicol Express.
13:03Bicol Express.
13:04Pero, ano, beef siya.
13:05Yes.
13:06Nakakatakot yung, ano.
13:08Ang dami ng, ano.
13:09Garnish lang yan.
13:11Yung chelis.
13:13Yeah.
13:14Sikman natin.
13:14Yeah.
13:16Let's dig in.
13:18Very tender siya, ha?
13:20Yeah.
13:20Kasi, ni-expect mo pag-alabaw,
13:23matigas, no?
13:24Pero, it's very tender.
13:26In fact, mas tender pa nga siya
13:27kasi sa, ano, sa beef baka.
13:30Yung ating tarragon,
13:31as you can see,
13:31ang dami nating tarragon dyan.
13:34Normally, if you consume tarragon,
13:36hot siya, eh.
13:37Hot tea.
13:38What we're serving here in Anihan is,
13:40kwa naman siya,
13:40cold beverage.
13:44Whenever I cook,
13:46it's very therapeutic
13:47para sa akin.
13:49Kasi, it calms me down
13:51and at the same time,
13:52kapag nagluluto ako,
13:55lumalabas yung creativity ko, eh.
13:57Magandang araw.
13:58Ako po si Mel Martinez
13:59and this is
14:00For Your Plate.
14:02Ang mga nakakatakab na dishes
14:04on screen,
14:05masarap ka lang ba
14:06sa unang tingin?
14:08Yan ang challenge namin
14:09sa ating mga kapuso stars
14:10as they recreate online recipes.
14:13For your page in social media
14:15and for your plate.
14:17Bali, nakita ko tong ingredient na to.
14:20Ingredients or the recipe
14:22sa Instagram.
14:24And then,
14:24I followed this kasi
14:25ng food creator.
14:27Tapos, when I saw it,
14:28madali siya,
14:29easy to make,
14:30creamy mushroom
14:31with pork chops.
14:32So, here are the ingredients.
14:37Siyempre, meron tayong pork chops.
14:40By the way,
14:40yung pork chops,
14:41pinakuloan ko na
14:42para sure na
14:44tender na siya
14:45pag niluto natin.
14:47Siyempre,
14:47una,
14:48hit the pan.
14:49Kapag mainit na,
14:50siyempre,
14:50ilalagay na natin
14:51ang ating oil.
14:52It's up to you
14:53if you want vegetable oil
14:54or virgin oil.
14:56And then,
14:57first thing is
14:58we add our
14:59pork chops.
15:00Isisear lang natin
15:02yung pork chop
15:03or ibabrown.
15:05While we are
15:06browning the pork chop,
15:08kirain na natin
15:08ang mga potatoes.
15:11Slice
15:11and
15:12dice.
15:15Alright.
15:16Nangamomoy kagad.
15:17Ibig sabihin,
15:18mabilis.
15:19So, let's
15:20flip it out.
15:23So,
15:24we are just
15:25going to dice
15:26our carrots.
15:28Ayan.
15:29Ganyan lang yung gusto
15:30natin ha.
15:31Mabrown lang siya.
15:32We don't want
15:33to overcook
15:34our pork chops.
15:37Ayan.
15:38Mushrooms.
15:41Here we go.
15:45Tsaka natin
15:45ilalagay
15:46ang
15:47minced
15:47garlic.
15:49Ayan.
15:51We season it
15:52with
15:52a little bit
15:54of salt
15:55and
15:56pepper.
15:57Carrots.
15:59Okay.
15:59We're putting
16:00carrot and
16:00syempre yung
16:01potatoes.
16:02Papa-tender
16:03lang natin
16:04yung mga
16:04vegetables na
16:05nakat
16:06natin.
16:07Dito pa lang,
16:08oh.
16:08Ang bango-bango
16:09na.
16:10Di ba?
16:11Tsaka it's
16:12very, very
16:12easy to make.
16:14Lalagyan na
16:14natin yung
16:15all-purpose
16:17cream.
16:17So,
16:18magiging thick
16:18yan.
16:19So,
16:19yung ginagawa
16:20ko,
16:21naglalagay
16:21ako ng
16:22milk.
16:23And then,
16:23we will just
16:23let it
16:24simmer.
16:25Dito natin
16:25ilalagay
16:26ang
16:27fresh
16:27thyme.
16:31This
16:31sauce,
16:32pwede ito
16:33na rin
16:33ang
16:34ihandaan
16:35nyo
16:35with
16:36pasta.
16:37Sa
16:37pasta,
16:38pwede
16:38ito yung
16:39sauce
16:39na
16:39ilagay
16:40nyo.
16:41Alright?
16:42Chicken
16:42pastel.
16:43Pwede
16:44rin.
16:44Maglalagay
16:45lang kayo
16:45ng
16:45chicken.
16:46So,
16:46this
16:47sauce
16:47is
16:48very,
16:48very
16:49flexible.
16:51Kung
16:51baga,
16:51ang
16:51daming
16:51pwedeng
16:52gamit
16:53ng
16:53sauce
16:54na ito.
16:55Ilagay
16:55na natin
16:55yung
16:56mga
16:56pork
16:56chops.
16:58Ayan na.
16:59Kasi,
16:59kailangan
17:00sip-sipin
17:01nung
17:01pork
17:02yung
17:03sauce.
17:05So,
17:06let it
17:06simmer,
17:07let it
17:07stay
17:08for
17:08how many
17:09minutes,
17:09and then,
17:10we're good
17:10to serve.
17:11Ganun lang
17:12siya kadali.
17:21By the way,
17:23syempre,
17:23I'd like
17:23to take
17:24this
17:24opportunity.
17:26Please
17:26watch
17:27Mommy
17:27Dires.
17:28Nagpapasalamat
17:29ako sa
17:29lahat
17:30ng
17:31tumatangkilig
17:32sa aming
17:32show.
17:33Kami po
17:33ay number
17:34one
17:34dahil
17:35sa inyo.
17:36If you
17:36want to
17:37follow me
17:38on my
17:38social media
17:39accounts,
17:40TikTok,
17:41Facebook,
17:42Instagram,
17:43YouTube,
17:43I also have
17:44a YouTube
17:44channel,
17:45follow and
17:46subscribe
17:46sa
17:47Mel
17:48Martinez.
17:48Ando
17:53doon
17:54yung
17:54aroma
17:54ng
17:54time,
17:55tapos
17:56yung
17:56mushroom
17:57and
17:58the
17:58other
17:58vegetables,
17:59lasang-lasa
17:59mo,
18:00kasi
18:00mga
18:00vegetables,
18:02saktong-sakto
18:02lang yung
18:03luto,
18:04one
18:04appetite.
18:08Sa
18:09Batangga
18:09niyo po,
18:09ang
18:09tikmedini
18:10ay
18:11tikman
18:12dito.
18:13Gold
18:13kasi
18:13talaga,
18:14since
18:14Batangga
18:15niyo
18:15delicacies,
18:16sinigurado
18:17po
18:17namin
18:17na
18:18dapat
18:18original
18:19yung
18:19mga
18:20ingredients
18:20from
18:21Batanggas
18:22talaga.
18:22As
18:22time
18:23goes
18:23by,
18:23some
18:24of
18:24the
18:24ingredients
18:25yung
18:27near
18:27the
18:27area
18:27na
18:27lang,
18:28pero
18:28nagawa
18:28pa rin
18:28namin
18:29magawa
18:29na
18:30talagang
18:30true
18:31to
18:31the
18:32original
18:32na
18:33pagkakaluto
18:34po
18:35from
18:35Batanggas.
18:36So
18:36meron
18:37din
18:37kaming
18:37cafe
18:37called
18:38the
18:38Royal
18:38Cafe.
18:39So
18:39recently
18:40nagpatayo
18:41kami
18:41ng
18:41brewery.
18:42Doon
18:42po
18:42mag-open
18:43na
18:43yung
18:43mga
18:44craft
18:44beers
18:44na
18:45iseserve
18:46namin.
18:46So
18:46may
18:47iba't
18:47ibang
18:47flavors
18:47from
18:48ube,
18:48yung
18:49wheat
18:49ale,
18:50calamansi,
18:50yan.
18:51Mga
18:51Filipino
18:52flavors
18:52pa rin.
18:55Trivia,
18:56Batanggenyo
18:56po ako.
18:57Hi!
18:58My
18:58family,
18:59yung
18:59father's
19:00side
19:00ko,
19:01taga
19:02Nasubu.
19:03Siyempre,
19:03alam mo
19:03naman,
19:04Batanggenyo,
19:05di ba?
19:05So
19:05bulalo.
19:07Itong
19:07Batanggas
19:07bulalo
19:08natin,
19:08pinapreserve
19:09natin
19:09yung
19:10totoong
19:10lasa
19:11na
19:11tradisyon
19:12ng
19:12Batanggas.
19:13Yan yung
19:16tinatawag
19:16natin
19:17kalderobo.
19:18Yan.
19:19Anong
19:19kalderobo?
19:20Hindi mo
19:21siya basta-basta
19:21matitikman.
19:23Okay.
19:23Kasi
19:24tuwing
19:24piyesta lang
19:25or
19:25mga
19:26handaan
19:27like
19:27wedding,
19:28big wedding
19:29events,
19:29dun lang siya
19:30matitikman.
19:31Dun na nila
19:31sineserve.
19:32Yes.
19:32From the word
19:33caldereta
19:34and adobo
19:35na pinagsama
19:36in one.
19:38Ayun.
19:39Mmm.
19:41May liver
19:41spread ba?
19:42Yes.
19:43Authentic way
19:44naman ng
19:44mga Batanggenyo.
19:45Talagang
19:46nagbidikdik pa yan
19:47ng mga
19:48pork liver.
19:49Rice?
19:49This is the
19:50caribok rice.
19:51Caribok?
19:52Yes.
19:52Why is it
19:53caribok?
19:54Why is it
19:54caribok?
19:55Dahil
19:56kagulo.
19:57Ibig sabihin
19:57kagulo.
19:58Samotsahin.
19:59Ingredients
20:00ang nandyan.
20:01Wow.
20:02Marap.
20:04Parang
20:04perfect combination.
20:06Sa ating
20:06kalderobo.
20:08Ito,
20:08ito,
20:08itong rice.
20:10I love
20:10the rice.
20:10Ito naman
20:11yung ating
20:12petchay rolls.
20:13Ano
20:13ang nilalaman
20:14ng petchay
20:16na ito?
20:17Tikme!
20:18Ano?
20:19Anong klaseng
20:19petchay ito?
20:20Anong klaseng
20:21petchay
20:22from Batangas?
20:23Okay.
20:23Ayan.
20:24Ayan.
20:25Kasabayan kita?
20:26Ayan.
20:26Uh-huh.
20:31May tamis
20:32ay anghang.
20:34Alam mo ba,
20:35Privia,
20:36nakamunta na ako
20:36dito dati
20:37sa Tikme.
20:38Mmm!
20:39Siyempre,
20:40nandun mo kasi
20:40loob,
20:40nagluto ka.
20:41Pumunta ako dito
20:42ng breakfast eh.
20:43The staff,
20:44they're great.
20:45Oh, thank you.
20:45They treated me
20:46very nicely.
20:47Ito na,
20:48Sir Mel.
20:48Ay!
20:49Ayan.
20:50Anong tawag
20:51dyan.
20:52It's called
20:52Chick Boy Platter.
20:54So, meron tayong
20:54okoy,
20:55the veggie okoy.
20:56So, yung kaibahan
20:57ng veggie okoy
20:57sa authentic way
20:59naman ng ibang
21:00veggie okoy.
21:01We make it as a tower.
21:02So, yung purpose
21:03natin dyan,
21:04makain ng kids.
21:05Oh, diba?
21:05So, do they love it?
21:06Ito, putok-batok
21:07naman to.
21:07Yan, bagay yan sa gata.
21:09Ayan,
21:09meron tayong
21:10chicharong bulak-ulak.
21:11May chicharong bulak-ulak?
21:12Yes, of course.
21:13The Batangas Puput.
21:14May chicharong.
21:15Is that chicken finger
21:16over there?
21:17Chicken fingers
21:18and
21:19the chicharong kawali.
21:20Pili nga, Batanggenyo.
21:21They have so many
21:22specialties.
21:23Tama?
21:24Ibu lalo.
21:25Dyan yung lomi.
21:26Yes.
21:26Meron din
21:27Batangas Puput.
21:29Good.
21:29Lahat ng pagkain
21:31dito sa Tikna Dina
21:32merong chicharong.
21:34Talagang pinopromote
21:35natin yung
21:35Batangas Puput.
21:37Putok-batok nga ito.
21:38Putok-batok.
21:39Carrie Bells.
21:41Ang harap.
21:43Pag mas harap,
21:44kapag nag-dine-in ka
21:49sa Tikme Dinae,
21:50panigurado
21:51mapapansin mo
21:52ang kanilang
21:53wall of plates
21:54signed by celebrities.
21:56In fact,
21:57pati si Mel,
21:58meron na rin
21:58pirmadong plato.
22:00Actually,
22:00ano po yan eh,
22:01mga celebrities po yan
22:02from different channels.
22:05Actually,
22:05pati international artists po,
22:06may mga pumunta na rin.
22:07Si David Pomeranz.
22:09Tapos mga YouTube vloggers
22:10din po,
22:10kasama rin po dyan.
22:11Ni-invite ko po kayo
22:14sa Tikme Dinae
22:15or Tikme Dine.
22:16So,
22:16for the social media
22:17ng cafe po namin,
22:19you can find us
22:20on Instagram and Facebook.
22:21Yung name na lang po
22:22is Royal Cafe.
22:24Open po kami
22:24from 7 to 10 p.m.
22:27every weekdays
22:28and 7 to 11 p.m.
22:31every weekends.
22:38There we go.
22:39Katulad ka rin pa
22:40ni Mel Martinez
22:41na itinatratong therapy
22:42ang pagluluto?
22:44Why not exercise
22:45more creativity
22:46and recreate
22:47these dishes at home?
22:48Here's our
22:49quickie recipe recap.
22:51Sa paggawa ng tinagtaran,
22:53kayurin ang nyog.
22:54Maghiwa ng bawang,
22:56luya at sibuyas.
22:58Magbalat ng hipon.
22:59Tapos,
23:00sabay-sabay tagta rin
23:01ang nyog,
23:02hipon at aromatics.
23:05Timplahan gamit
23:06ang bagoong alamang.
23:07Ibalot sa dahon ng gabi.
23:10Sama-sama
23:10itong ilatag
23:11sa kawali.
23:12Puhusan
23:13ng kakanggata.
23:15Pakuluin
23:15for 45 minutes.
23:17Para naman sa ating
23:23maangas na
23:24carabiff oragon,
23:26gayatin ang tipak
23:27ang carabiff.
23:28Ihalo ang sibuyas.
23:30Isunod ang bawang,
23:32taon ng laurel,
23:33batis
23:33at carabiff stock.
23:36Timplahan ng paminta.
23:37Papag lumambot na
23:38ang karne,
23:39hanguin ito.
23:41In the same pan,
23:43saute the carabiff
23:44with some onions
23:45and chilies.
23:46Timplahan gamit
23:47ang bagoong alamang.
23:48Finally,
23:49add the coconut milk.
23:51Lower the heat
23:52and simmer
23:53for 10 minutes.
23:53for 10 minutes.
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