- today
Aired (July 27, 2025): In this episode, Chef JR Royol is joined by Kapuso real-life couple Gil Cuerva and Lexi Gonzales in what feels like a sweet and savory Tagaytay date! As their private chef for the day, how will Chef JR Royol spice things up with their cooking requests?
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LifestyleTranscript
00:00Having to stay here in Tagaytay for, parang mga six years din ako dito.
00:19So I would think na nakita ko na yung sulok ng mga karatig bayan nila.
00:25Napapascinate lang ako na may ganito pa palang lugar dito.
00:28So ang ganda nung view nila na ririnig natin yung mga sekada dyan.
00:35Chill na chill lang yung vibe. Saktong-sakto.
00:38Kasi may inaantay akong bisita.
00:41Bisita na magpapaluto daw for their special date.
00:46Eh, hindi ko pa alam kung anong gusto nilang ipaluto.
00:49Pero nakita ko sa farm nila, meron nga silang inaalagaan ding pato.
00:54So I thought of giving them something na I'm sure hindi pa nila natitikman.
01:00Kasi yung gagawin natin is pinalatan na pato.
01:03Pinalatan is an apayaw dish.
01:06Traditionally, babo yung gamit dito.
01:09What's unique about this, when I encountered this dish, is yung paggamit nila ng intestines.
01:13Pinalatan is from the word palat, which is yung pomelo leaves.
01:22Actually, matured pomelo leaves yung sinasuggest nilang gamitin for this dish.
01:27Saktong, meron akong pomelo leaves sa bahay.
01:31Nakapitas tayo ng magandang parte doon sa aming puno sa bahay.
01:36So we have here yung dress na na natin na duck.
01:42And then yung ating mga innards.
01:45So meron tayo ditong balunan.
01:48Yung ating intestines.
01:57Next up, yung ating luya.
02:01So generous amount.
02:02Lagihan lang natin ng ating chicken stock or plain water.
02:14And then timplahan lang natin ng salt and pepper.
02:22Ire-reduce lang natin yung ating pinaka-stock hanggang magmantika na yung karne ng ating pato.
02:28And then after nun, saka natin isasangkot siya.
02:32And hopefully, by that time, nandito na yung dalawa.
02:39Habang nire-reduce natin yung stock ng ating duck, prepare na natin yung ating aromatics.
02:44Although naglagay na tayo ng bawang doon, saka luya.
02:50Once na madry yan, before natin iserve, isasangkot siya nga natin sa aromatics.
02:55We'll be adding more ginger, more garlic.
03:00And this time, onions and chilies.
03:03Isa rin ito doon sa character ng dish na to.
03:05That makes it somehow unique, pero familiar at the same time.
03:10And finally, after that, yung ating palat or yung pomelo leaves.
03:19The essence kasi of adding in palat sa dish na to is, according sa mga taga-apayaw,
03:27is to add yung parang milky na flavor profile.
03:31Siguro parang maging mas fresh lang yung dish kapag sinerve na.
03:36Yan, syempre, lemony.
03:40Merong habod ng bitterness.
03:44Naririnig nyo na yung tulog na yun.
03:46Diga.
03:46Yan yung point sa cooking process na tinatawag ka niya na kasi,
03:51JR, malapit na akong maiga pag ganyan na kaingay.
03:55Ibig sabihin yan, yung oil is mas directly nagiging in contact na doon sa surface ng ating pan.
04:02Kaya parang na silang nag-aaway.
04:03And, reminder na lang din, pag gagawin mo to, na umpisahan mo ng maghalo.
04:08Kasi, you don't want those parts to burn.
04:12So, for this, we will make a chiffonade or thinly slice,
04:22parang mga matchsticks lang ito, ng mas manipis ng kaunti.
04:27Now, for our chillies, hindi ko sure kung ano yung tolerance sila sa spice.
04:33So, tatanggalin natin yung seeds.
04:36Remove yung cap.
04:37And then, squeeze out yung seeds.
04:44So, to finish off, our dish,
04:47itidiglaze ko lang ng vinegar.
04:49And then, yung ating aromatics.
04:51So, we have here our ginger,
04:54onions,
04:55garlic,
04:55saka yung sili natin.
05:01What's up, mga food explorers?
05:03It's me, Gil.
05:04And...
05:04It's me, Lexi.
05:06The beautiful Lexi.
05:07Wow.
05:08We're on the way to Alfonso.
05:11Tagaytay.
05:11Tagaytay, yes.
05:12And we have a bit of a conundrum.
05:15Wow, conundrum?
05:16Conundrum!
05:17Conundrum!
05:18Tinola Express or Bicol Express?
05:21So, we decided to go with Tinola Express.
05:23Ngayon, nag-iisip kami ng ano,
05:25ng a different dish na pwedeng ano,
05:30ma-recommend kay Chef G.R. to cook.
05:32Well, andito na kami,
05:35sa Tagaytay,
05:36sa market area nila.
05:38Ayan.
05:39And maghanap na ngayon ng manok
05:40para dun sa ipapaluto natin,
05:43Tinola Express,
05:44kay Chef G.R.
05:45So, kailangan natin ng papaya sana.
05:49At may papaya po na.
05:51Sayote.
05:52Sayote na lang po.
05:54Dalawa lang po.
05:55Okay, so, di ba,
05:55papaluto na lang ako ng galos.
05:57Check natin kung may chorizo na doon.
05:59Chorizo for the...
06:02Hi, Chef.
06:09Hey, Chef.
06:10Yun, ito na yung mga bisita ko.
06:13At ito na rin ang ingredients.
06:15Ingredients.
06:15Okay.
06:16Kay Gil to actually.
06:17Yeah.
06:17Nag-bitbit kasi ito yung sakit.
06:19Masyado mabigat daw.
06:20Mas mabigat nga naman.
06:22Very good ka dyan.
06:22Very good.
06:23So, meron tayo ditong...
06:25Twalya.
06:26Twalya.
06:26So, kumakain kayo ng Twalya?
06:28Yes, of course, sa kalyos.
06:29Very...
06:30Basta hindi yung gamit na pang ligo, ah.
06:33Okay.
06:34Corny.
06:35Noted, ma'am.
06:35Noted.
06:36Pwede.
06:37Hachacheng.
06:39So, request mo dito, kalyos.
06:41Kalyos, yes.
06:43So, alam kong hindi halata, Chef.
06:46But I'm actually Spanish.
06:48Alam kong buka akong Korean-Korean and everything.
06:50But, we're part Spanish.
06:53So, lumaki ako sa mga lutong Spanish.
06:57Okay.
06:57So, isa sa mga naging...
06:59Nung buhay pa yung lola ko, isa sa mga...
07:01Pressure to, ah.
07:02Yeah, yung mga recipes niya, or yung pinamanin niya sa mom ko,
07:06was yung recipe niya na of kalyos.
07:09Next, yung para sa'yo naman, may sayote, manok.
07:14Tinola?
07:15Tinola Express.
07:16Tinola na Bicol Express?
07:19Yes.
07:20No, yung spicy siya na...
07:24Mag-gata.
07:24Mag-gata, na masabaw.
07:27Masabaw, mag-gata, spicy, noted.
07:31Teka lang, problema ko sa kalyos mo, wala akong paprika.
07:33Okay lang bang...
07:35Hindi na ako.
07:36Haanghangan ko na lang din ng kaunti.
07:37Yeah.
07:38Add your own twist to it.
07:39Kasi yung kalyos parang ano yan, it's like,
07:41isipin mo na ng adobo.
07:42Lahat naman tayo, di ba?
07:44Yeah.
07:44We know, may base naman yung adobo,
07:45pero lahat naman tayo, may kanya-kanyang twist sa adobo, di ba?
07:49So, panagalang sa kalyos.
07:50Sige, akong bahala dyan.
07:51Pero sakto,
07:52meron din akong pre-naipary para sa inyo.
07:54Oh, looks interesting.
07:56Yes, this is...
07:57Pinalatan.
07:59Pinalatan is...
08:01an Apayaw dish.
08:03Okay.
08:03Apayaw is a northern place.
08:06Ito siya.
08:07May mga unique ingredients lang siya,
08:10like this one.
08:11So, I'll be finishing this off with pomelo leaves.
08:15Yeah, it's supposed to give us
08:17minty slash bitter flavor profile.
08:21So, ready na yan.
08:22Itatabi ko na to.
08:23And then, I'll work on your kalyos.
08:26We use talaga dito yung special equipment nating
08:29pressure cooker.
08:31Yes, sir.
08:31Kunin ko lang mabilis.
08:32Ang galing ah.
08:33Yeah, it takes time talaga.
08:34Actually, si ma'am,
08:35pag nag-luto siya ng kalyos,
08:36she usually does it a day in advance.
08:39Oh.
08:39So, for this,
08:41para lang din matanggal yung konting funk sa kanya.
08:45So, lagay lang tayo ng ginger.
08:46Okay.
08:47I don't know how you guys feel about ginger.
08:50It's not traditional na may ginger ang kalyos.
08:55But it's okay.
08:55Add your own taste to it siya.
08:57Kunin lang naman yan.
08:58Pangpatanggal ng lait.
08:59Yes.
09:00Yun lang naman yung purpose niya.
09:03And then,
09:05garlic.
09:06Yes.
09:06Of course,
09:08peppercorns.
09:10And then,
09:11bay leaves.
09:13And then,
09:14salt.
09:16Wala akong
09:16Spanish paprika,
09:18pero I think I have chili powder.
09:20That's not
09:20not as fragrant as
09:22paprika,
09:23pero
09:23at least it will give you that
09:24kick,
09:25that kick
09:25na hinahanap natin.
09:27So, for this,
09:27let me just set up another
09:28cooking station.
09:30Alright.
09:30Hindi, para sabay na natin,
09:32maluto yan.
09:33Gusto ko ma-maximize natin
09:34yung oras.
09:35Actually, yung tutaon yun,
09:36chav,
09:36gudong na gudong lang
09:37talaga kami.
09:38Hindi kami kumain.
09:40Yeah.
09:41For this?
09:41Yeah.
09:42Perfect.
09:43So, yung chicken natin.
09:45Tatlo lang naman tayong kakain,
09:46pero lahatin na natin to.
09:48Yeah.
09:48Yeah.
09:48Okay.
09:55Para kayong may,
09:58ano ba yung,
09:58tepanyaki, no?
10:00Sa harap ninyo niluluto.
10:02Ito,
10:02sa harap ninyo yung
10:03hinihiwa yung karne.
10:04Is there a knife
10:07that you have had
10:08na parang since
10:09way before,
10:10like,
10:10nung,
10:11ano?
10:11I have,
10:12actually.
10:13Yung ginagamit ko na
10:14sa bahay ngayon,
10:15nag-retire na siya eh.
10:17So,
10:17more than a decade na siya.
10:19Wow.
10:20Kaya,
10:21doon na lang siya,
10:21pang bahay na lang.
10:22Tapos,
10:22ito na yung work knife ko naman.
10:24Ito since,
10:26I think,
10:26nag-start si farm-to-table.
10:28Oh,
10:28okay.
10:28So,
10:29yan yung farm-to-table knife ko talaga.
10:31Oh,
10:32may ganun.
10:33Oh,
10:33boy.
10:34Yes.
10:35And then,
10:35saka,
10:36you really have to invest
10:37on good quality knives.
10:38I'm sure,
10:39I'm sure.
10:39Kasi,
10:40ganyan eh,
10:42trabaho mo yan eh.
10:42Nabuhay namin to.
10:43So,
10:44kailangan dependable talaga
10:45yung tools
10:46na ginagamit namin.
10:46Oil?
10:52Yep.
10:54So,
10:54this is basically
10:54how I do
10:56my
10:57tinolas
10:58or anything na may sabaw.
11:00I normally sear
11:01the protein first.
11:03Deal with all the years
11:04with taste buddies,
11:06nagtry kayo doon na magluto.
11:08Replicate,
11:08wala.
11:09But there are definitely dishes
11:10na talagang
11:11nagsistick sa akin
11:12na hinahanap ko sa
11:13ibang restaurants.
11:15Aha.
11:15One in particular
11:16was one episode
11:18na may natry kaming
11:20Indonesian dessert.
11:21It's called
11:21martabak manis.
11:23So,
11:23it's like,
11:23yung parang pancake
11:24na they put in half
11:25because you put
11:25condensed milk.
11:27So,
11:27I remember,
11:28like,
11:28shortly after that episode,
11:30naghahanap talaga ako
11:31ng,
11:31like,
11:32Indonesian cuisine restaurant
11:33serving that,
11:34which is hard,
11:35ah.
11:35Like,
11:36parang,
11:36ito,
11:36ito,
11:37ito,
11:37ito,
11:37ito,
11:38definitely part
11:39ng Mindanao,
11:40pwede.
11:41But in Manila,
11:42I forget kung saan
11:43ako nakahanap.
11:43I don't even think
11:44the restaurant is,
11:45like,
11:46open na man.
11:47That's sad.
11:48Yeah.
11:49So,
11:49ito,
11:49at least Filipino
11:50muna tayo ngayon.
11:51Yeah.
11:51Well,
11:52Filipino,
11:52Spanish.
11:53Pero kasi yung
11:54callios natin dito,
11:55iba.
11:57Yeah,
11:57eh.
11:57Kumbaga,
11:58I wouldn't say
11:59butchered version
12:00ng,
12:01more personal.
12:02I guess,
12:03yung adaptive
12:04recipe na na,
12:06since,
12:06yun nga,
12:06like,
12:07the Spanish paprika
12:08na may access kami dito,
12:09like,
12:09for us chefs,
12:10it's not really
12:11the good quality
12:13na paprika.
12:14I think that's one
12:14of the things
12:15kasi that makes
12:16a good callios,
12:18eh.
12:19Like,
12:19see,
12:19mukhang Filipino
12:20naman yung
12:21hilig mo,
12:22ah.
12:23Oh,
12:23yeah.
12:23I take Filipino
12:25food any day.
12:26Talaga?
12:27Talagang Filipino
12:28food.
12:29Despite yung
12:30emergence ng
12:32Korean cuisine.
12:34Yeah,
12:34even though we were
12:35shooting Running Man
12:36sa Korea.
12:36Oo nga.
12:37Oh.
12:38Nung,
12:39siguro,
12:39second week
12:40namin sa Korea,
12:41nagkahanap na ako
12:42ng Pinoy food.
12:43Yeah.
12:44As in,
12:45I share that sentiment
12:46kasi,
12:48nung nandun din kami,
12:49parang okay na ako
12:51dun sa
12:51five days straight
12:53na Korean food.
12:55And then,
12:55after nun,
12:56parang
12:56solved na ako.
12:58Yeah.
12:59Parang,
13:01balik na ulit ako
13:01sa Pilipin.
13:03Hindi naman
13:03sana nanawa.
13:04Oo.
13:05Pero,
13:06there's something
13:07about our food
13:08na,
13:10well,
13:10siguro,
13:11apparently,
13:12obviously,
13:12talaga na
13:13kinalakihan
13:13kasi natin siya,
13:14yung sanay tayo,
13:16na hinahanap-hanap
13:17natin palagi.
13:19At saka,
13:19parang,
13:20yung food kasi natin,
13:21it's one dish,
13:22pero it's packed
13:23with everything.
13:24Yes, yes.
13:24Hindi lang ako sanay
13:25din sa,
13:26ang daming
13:26kailangan kong
13:27intindihan
13:28to get that.
13:29Like,
13:29ako kahit sa bahay,
13:31dalawang ulam
13:31sa akin is
13:32marami na.
13:33Yeah.
13:33Pag tatlo,
13:34overkill na sa akin yun.
13:35So,
13:36normally,
13:36isa,
13:36dalawang ulam
13:37lang kami sa bahay.
13:37Pag ganun din ako,
13:39ganun din ako.
13:39Diba?
13:40Yeah.
13:40Parang nakakaumay,
13:41pag andami mong options.
13:43Nakaka-overwhelm lang siya.
13:44I guess that's the term.
13:45Yeah.
13:45Although,
13:46weird naman,
13:47sanay tayo sa piyastahan.
13:48Yes.
13:49Pag piyastahan naman,
13:50pag umatake tayo,
13:51oh,
13:52tikman mo lahat yan.
13:53With the company,
13:54pag piyastahan,
13:56yung saya ng,
13:57nagagawan kayo sa,
13:59ano,
13:59sa lito.
13:59Lalo,
14:00mga budol fight.
14:01Yes.
14:01Mga budol fight,
14:02talagang dami.
14:03Ito,
14:04I'll make sure na
14:05ma-appreciate mo.
14:06So,
14:06like your typical tinola,
14:08binilagay ako ditong
14:09ginger,
14:10onions,
14:11and garlic.
14:12So, ayan,
14:13sinusotay ko lang siya.
14:13Makita natin yan kasi yung browning
14:15na hinahanap ko.
14:16This will give
14:17a certain level of
14:19umami
14:20and then medyo
14:21strong flavor doon sa ating
14:23ginataan.
14:25Yeah.
14:25Tinola.
14:26Oo, gusto ko yan, umami.
14:28Season ko lang ito ng
14:29salt,
14:32pepper,
14:34and then para lumambot lang siya
14:36ng konti,
14:37natin yung
14:37water.
14:42Ang galing,
14:43pag talagang magaling
14:44ka magluto,
14:45hindi tumatalsik yung
14:46ano-ano.
14:47Pag ako bumuha niyan,
14:48siya patalsik sa akin lahat
14:50yung nilagay kong ano-ano.
14:51Pero kagaya na sinabi mo,
14:53si Lexi ang mas nagluluto.
14:54Actually,
14:55believe it or not,
14:56between the two of us.
14:58Ako yung parang,
14:59actually,
15:00hindi ako marunong magluto,
15:01pero kaya ko naman magluto.
15:02Ikaw yung mas nagluluto,
15:03mali yata yung naalala ko
15:04kanina.
15:05Okay.
15:06O, yung tagakain lang siya.
15:08Dapat balance.
15:09Yeah.
15:10Dapat balance.
15:11Pero I'm not saying
15:12marunong ako.
15:13Yung parang kaya ko
15:14alam mag-prick.
15:15I can cook a steak.
15:17Diba?
15:18Daya.
15:19Daya.
15:20Daya.
15:21Mga ganun.
15:22Kaya ko magluto
15:22yung mga samon na
15:25kulay.
15:26Okay.
15:27Ah, basic carbonate.
15:28Three ingredients
15:29lang naman yun.
15:31Sinigang.
15:32Marunong ako ngayon.
15:33Oh, ayun.
15:33Mabubuhay ka kayo.
15:34Oo.
15:36Maganda lang kwan yun.
15:37Pwede nang menu yun
15:37sa isang linggot.
15:39Ganun na lang
15:39ulit the following.
15:40Tapos ipiprito ko na lang
15:42yung natirang baboy.
15:43Yes.
15:44Ihinayan ko muna
15:45ng dalawa muna.
15:46Siguro dadagdagan ko
15:47mayamang dalawa pa.
15:49Yeah.
15:49Sige, sure.
15:50No problem.
15:50Tagayin na natin.
15:51Okay.
15:52And then,
15:53yung ating coconut milk.
15:55Thick.
15:56Very thick.
15:56Kakanga tayong
15:57ilalagay natin.
15:58Ayun.
16:01Pero,
16:02tapusin muna natin
16:03yung
16:03ating sayote.
16:07I don't know
16:07na ang kapal pala
16:08nang kailangan tanggalin
16:09sa sayote.
16:10Yeah.
16:11Lalong-lalo na kapag
16:12medyo matanda na,
16:14magulang na yung sayote.
16:17Pag bata pa,
16:18kahit,
16:19actually,
16:19kahit hindi mo nang balatan eh.
16:21Pero pag ganun na medyo
16:22may edad na yung sayote,
16:23you really have to
16:24remove yung
16:25thick part.
16:26Ito,
16:27yan yung mga
16:27melt in your mouth.
16:28Yan,
16:28actually.
16:29And because of that,
16:30isasabay ko na siya ngayon
16:31para
16:31talagang
16:34malambot na malambot
16:36siya kapag kinagat nyo.
16:38So,
16:38si-simmer ko lang ito.
16:39Malapit na ito maluto,
16:41why don't you guys
16:42just go around first?
16:43Yeah,
16:43why don't we
16:43check out the entire...
16:44Magpagod na tayo.
16:45Agbalik nyo,
16:46promise,
16:46paluto na ito.
16:47Alright,
16:48chef.
16:48We'll catch you later.
16:49Alright.
16:50I love the show.
16:54Hi, sir.
16:55Kamusta?
16:56Good afternoon, sir.
16:57Maraming salamat po sa'yo.
16:58Thank you, thank you.
16:59Ang ganda ng farm nyo, sir.
17:00Thank you for having us po.
17:02Maraming salamat po.
17:03Ang name ng farm po ay
17:05Enchante?
17:07Enchante.
17:07Enchante.
17:08Enchante.
17:09From French word,
17:11ibig sabihin na
17:11it's nice meeting you.
17:13Nice meeting you.
17:14Nice meeting you, sir.
17:15Nice meeting you.
17:16Bakit nyo po naisip na
17:18it's Enchante?
17:19And siya,
17:19I'm working
17:21as a ORTW
17:22more than 20 years na
17:24sa Africa,
17:25which is a French colony.
17:27Sir,
17:27ganong katagal na po
17:28itong farm?
17:29Around 2014,
17:31nag-start kami dito
17:31pero hindi pa siya galito.
17:33More on farming
17:34ang ginagawa na.
17:35So, little by little,
17:36progressive naman po
17:37yung development
17:39ng place.
17:40It only started
17:41with one
17:41cottage po.
17:43Yun po,
17:43yung ginagawa po ngayon.
17:44For renovation?
17:46Pati mga alaga
17:47sa farming.
17:47Ah, yes.
17:49Bagaling din po kayo eh.
17:50Uy, o, o, o, o, o, o, o, galing, galing.
17:56Kaso, maliit ang size ko.
17:58So, sir, ano pa po
17:59makikita dito sa farm?
18:01Tuloy pa rin yung
18:02ano namin,
18:03yung pagtatanim.
18:04Katulad ng
18:04this September,
18:05season ng Santol,
18:07this,
18:07mga Bangkok yun eh.
18:09Malalaki siya.
18:11Nagtanim na kami
18:12ng mga buko
18:12sigurado within 5 years.
18:14Nag-try kami,
18:14ito, mga bago na yun.
18:15Black pepper,
18:17luya.
18:17Parang may restaurant po ba
18:19kung yun dyan?
18:19O, yung mga guests namin,
18:21ang...
18:22Mga in-house guests.
18:23O, in-house guests,
18:24yung demand nila.
18:25Ah, related dapat sa,
18:26no?
18:26Sa, ah,
18:27sa place.
18:28So, Japanese din.
18:29O, o.
18:30Ganda din ang parang
18:31wheel dyan.
18:31Ah, ito,
18:32ito, it's inspired
18:33from place
18:34sa Nakasendo.
18:35Water din yung
18:36nagpapayikot sa kanya.
18:37Usually, mga families,
18:38mga nagda-dine-in,
18:40and yung
18:41costing ng price po namin.
18:43Makikita niyo po
18:44yung difference from,
18:45of course,
18:46yung mga establishment
18:47outside.
18:48We wanted to remain
18:49accessible
18:50and also
18:51somehow affordable
18:52for them to taste
18:54what it's like
18:55to experience Japan.
18:57Kasi po,
18:58yung mga ingredients
18:59naman po namin,
19:00sinosource out po namin siya
19:01palaga sa Japan.
19:03So,
19:03yun po yung taste po.
19:06While also
19:07staying here,
19:08so,
19:09complete package na po siya
19:10somehow,
19:11but we're still
19:12improving po.
19:13Parang feel na-feel mo
19:14tanagang nasa Japan ka.
19:16Nalala ko nung
19:16nag-Japan ako.
19:17We went to this place,
19:18yung parang...
19:19Inari.
19:19Yeah, yung Inari.
19:20Yes, yung Inari.
19:21Yes, yes.
19:21And then they call this
19:22Turii.
19:24Before you enter,
19:25kailangan mag-clapcat
19:26three times,
19:27magbabaw.
19:28Ayan, ayan.
19:29Ayan.
19:30Okay,
19:30we may enter now.
19:36Diyan po yung taniman
19:37dati ng
19:38mga pinya po.
19:39Pinya.
19:40Yes.
19:42Ganda na view.
19:44Tapos,
19:45anong nangyari
19:45sa mga pinya?
19:47Dahil po sa
19:48yung
19:49supply ay
19:51marami dito
19:51sa Tagaytay,
19:53bumabaksak yung
19:54price ng pinya,
19:55so we stopped
19:56planting pinya.
19:58Pero,
19:58pinalitan na namin siya
19:59ngayon ng mga
20:00yung
20:02pinakita ko sa inyo,
20:03yung
20:04mga
20:04Luya.
20:05Luya.
20:06Ginger.
20:07Hindi siya nabubulok.
20:09And then,
20:09nag-umpisa na rin
20:10kami magtanim
20:11ng mga
20:12coconut.
20:13Kasi ang
20:13price,
20:14ang coconut dito
20:15sa Tagaytay
20:16medyo maganda.
20:17Kung paresya
20:18na yun,
20:18food bearing na
20:19coconut.
20:22Bumaba po tayo
20:22doon,
20:23pero medyo
20:23may irap po.
20:24May ilog po doon.
20:25Ah, tira.
20:25May irap po.
20:26So hanggang
20:26pagbaba sa inyo
20:27pa rin.
20:27Sinilipon ko eh.
20:29Yung magiging
20:29separation lang
20:30yung ilog po.
20:32May flowing pa pong
20:33water.
20:36Chef,
20:37ito na kami.
20:38Oh!
20:38Oh, yun.
20:40Sakto.
20:41Ayan na.
20:42Sabi sa inyo eh.
20:43Wow.
20:44Pagdating nyo sakto.
20:45So ito na yung
20:46main natin.
20:49You can smell the
20:51ginger.
20:52Yeah, amay na, amay na.
20:55So here's the tripe.
20:56Tripe,
20:57it's
20:58fork tender.
21:00Oh, that's good.
21:02Sa amin din kasi
21:02sa restaurant,
21:03kaya madalas din
21:04siyang part ng menu.
21:06Kasi aside sa
21:07mura yung cost
21:08ng tripe,
21:09siyempre,
21:10pinakuluan mo na yan,
21:11nilaga mo na yan,
21:12pinalambot mo na yan.
21:13So pag in-order
21:14ito ng guest mo,
21:15you just have to saute.
21:16Yeah.
21:16Kung baga,
21:16re-heat mo na lang.
21:18Without really losing
21:19yung quality ng dish.
21:21Kaya,
21:23madalas lalo sa mga
21:24mixed young one,
21:26like Mediterranean,
21:27Spanish restaurants,
21:29meron laging
21:30kalios eh.
21:31Yung chicken mo,
21:32by the way,
21:33you said masabaw?
21:34Yeah.
21:35This is more of
21:35masarsa,
21:36okay lang, no?
21:37Yes, yes.
21:37Because of the
21:38coconut milk that we use.
21:39Ooh,
21:40so it's very thick.
21:41Yeah.
21:42Yung kick niya,
21:43tinikman ko kanina,
21:45sakto na yung
21:46dalawang nilagyan.
21:46Dalawang nilagyan natin,
21:47di ba?
21:48Yeah.
21:48Sakto na siya actually.
21:49Okay, okay.
21:50I'll take your word for it.
21:53So hot pan.
21:56Generous amount of oil.
21:58Bago pa uminit
21:58yung aking oil,
22:00ilalagay ko na
22:01yung ating chorizo.
22:02Just so we can
22:03extract more flavors.
22:04And also,
22:09yung ating
22:10onions.
22:13Sama na natin
22:14yung garlic.
22:18Ooh!
22:19Yung iba,
22:19may naglalagay pa
22:20ng tomato paste.
22:22I would rather use
22:23yung atsuwete natin.
22:26Sabi mo naman,
22:27sarili kong
22:27interpretation.
22:28Yes.
22:29So yung ating
22:30tripe.
22:31Yeah, there you go.
22:32There's the tripe.
22:32Oh, man.
22:34Yeah.
22:38Then,
22:38yung ating
22:39chilis.
22:42So lahat
22:42nung saserve ko
22:43ngayon may
22:44kick, ha?
22:45Yeah.
22:45Yeah.
22:46And then yung ating
22:47atsuwete powder.
22:48Ito yung
22:48magbibigay
22:49ng color.
22:49Kasi kilala natin
22:52kapag
22:52kalyos.
22:55Amber
22:56shade eh.
22:58Kaya siguro
22:58hinahaluwan din
22:59ng tomato paste
23:00when it gets that
23:01color.
23:02Also siguro
23:03for flavor.
23:03Flavor, yeah.
23:04na may hint
23:06of sour
23:06umami
23:08doon
23:08sa
23:09dish.
23:10Then,
23:11garbanzos.
23:12Garbanzos.
23:15Siyempre,
23:15ako muna
23:15titigin
23:16bago ko
23:16ipatigin
23:18sa inyo.
23:20Pasalo mo
23:21sa
23:21panlasa ko.
23:22Pero
23:23yung
23:23silit, ha?
23:25I like
23:26that hum.
23:27Hum of heat.
23:28I think
23:30sakto lang
23:31yung
23:31anghang niya.
23:32It could
23:33use more
23:33pero
23:34total
23:35maanghang
23:36na lahat
23:36para hindi
23:36magnum
23:37yung
23:37palit
23:38ninyo.
23:38Huwag
23:38naman
23:38yung
23:39sobra.
23:40Huwag
23:41naman
23:41yung
23:41parang
23:42hot
23:42ones.
23:43Hindi
23:44na
23:44enjoyable
23:45yung
23:45experience
23:45na yun.
23:48Yeah,
23:48I think
23:49we're
23:49good.
23:50We're
23:51good,
23:51we're
23:51good.
23:53I can
23:53serve
23:53na.
23:54I'm
23:54excited.
23:55Ako
23:55din.
23:58Sir,
24:26sana po
24:26ma'am
24:27magustuhan
24:28yung
24:28aking
24:28niluto.
24:30Yan po
24:30ang
24:31pinalatan.
24:32Total,
24:32ito din
24:33yung
24:33naunang
24:33dish.
24:34Okay.
24:35Pwede
24:36to,
24:36appetizer.
24:37Kalyos and
24:37con.
24:38Yeah.
24:41Sir,
24:41ano pong
24:42hotball
24:42nyo?
24:43Parang
24:43nga,
24:44yung
24:44minumination
24:45mo na.
24:45Hindi
24:46talaga
24:46yung
24:46nalalaga
24:47sa
24:47bone
24:48niya.
24:48At the
24:49same
24:49time,
24:50yung
24:51flex
24:53isa,
24:53pero
24:53hindi
24:54siya
24:54matigas.
24:55gil,
24:57gil,
24:58sorry.
24:59Are you
24:59with that?
25:00Napunta
25:00na si
25:01gil
25:01sa
25:01wang
25:01sa
25:02mundo
25:02niya
25:02ng
25:03kalyos.
25:03Sorry.
25:06So
25:07tama
25:07naman
25:08yung
25:08pag
25:08fast
25:08niya.
25:09Was
25:09it worth
25:10the
25:10wait?
25:10Very
25:11worth it.
25:11No
25:13problem.
25:13That's
25:14the
25:14right
25:15way.
25:18Panayo.
25:19I
25:19didn't
25:20ask
25:20Gil
25:21pwede
25:29ko bang
25:29ibalo
25:29to?
25:30Dadalhin
25:30ko
25:30lang
25:30sa set
25:31ng
25:31cruise
25:31versus
25:31cruise.
25:32For
25:32sure
25:33ma-appreciate
25:33talaga
25:34nila
25:34to.
25:35Yung
25:35mga
25:35foodie
25:35din
25:35yung
25:35nasa
25:36set
25:37namin.
25:37Sila
25:37Miss
25:37Vina,
25:39Sila
25:39Miss
25:39Gladys,
25:40Kuya
25:40Neil,
25:41si
25:41Christopher,
25:42at
25:42si
25:42Elijah.
25:43Actually,
25:44halos
25:44lahat
25:44kami.
25:51She
25:56she
25:57And
25:58they
26:01tell estat
26:15they
26:16said
26:17man
26:18can
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