Aired (November 12, 2023): Mekus mekus gamit ang naglalakihang kawa at sandok, G? Maliban sa nagsasarapang Kapampangan dishes, mabibili rin sa Pampanga ang ilang naglalakihang kagamitan sa kusina. Kayanin kaya ni Biyahero Drew ang magluto gamit ang mga higanteng kagamitan? Panoorin ang video.
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TravelTranscript
00:00 When it comes to food, the kids have a big heart.
00:04 But why do they grow their own food?
00:09 Kawa
00:12 Sandok
00:26 The grown-ups and the grown-ups have a big heart.
00:30 It's no wonder that Lordes and Tatay Jusdado have been in this industry for more than three decades.
00:36 I told him, "If you want to do this, I'll do it."
00:41 So you're the businessmen and Tatay is the craftsman.
00:47 You're also making big food.
00:51 How did it start? Who gave you the idea?
00:55 We started in Taboc City.
00:59 We ordered a big sandok, 5 feet.
01:02 But we didn't have anything to make yet.
01:04 But when we made it, he tried it.
01:07 He said, "It's good to use."
01:09 So when I made the 5 feet, a lot of people took pictures.
01:13 I saw that people were happy.
01:15 Aside from the 8 feet, I'm sure you have other ideas.
01:20 Yes, I have.
01:23 I'm making a big sandok.
01:24 Is this just a display or can you use it for cooking?
01:30 That big sandok is good for those who cook sityarong.
01:35 Oh, that's right.
01:37 According to those who make sityarong,
01:41 in other restaurants, the oil turns black.
01:45 But here in aluminum, it doesn't turn black.
01:48 Is it hard to make such a big one?
01:52 It depends on the aluminum.
01:53 Some aluminum is thick and hard.
01:57 Some is soft.
01:59 Because aluminum is hot and soft.
02:02 But when it cools, it turns back to its original state.
02:07 So while it's hot, you have to tap it.
02:10 I think I made all the hamon.
02:16 But I'm going to cook a gigantic kawa.
02:18 Using a huge sandok, not yet.
02:21 Can I do it, viewers?
02:23 Watch out.
02:25 Can I also feel the sweetness of success in cooking using this gigantic kawa and sandok?
02:33 This is called sandok makmak.
02:37 It's so big.
02:39 Just a little bit of megus-megus.
02:44 And the pancit sisig is cooked, which we invented for today's papiging.
02:50 I'm calling all of you for a food of the country.
02:54 Are you ready?
02:57 It's so hot.
02:59 It's so hot.
03:01 It's so hot.
03:03 It's so hot.
03:04 It's so hot.
03:06 It's so hot.
03:08 It's so hot.
03:10 It's so hot.
03:12 It's so hot.
03:14 It's so hot.
03:16 It's so hot.
03:18 It's so hot.
03:20 It's so hot.
03:22 It's so hot.
03:24 It's so hot.
03:26 It's so hot.
03:28 It's so hot.
03:31 It's so hot.
03:32 It's so hot.
03:34 It's so hot.
03:36 It's so hot.
03:37 It's so hot.
03:39 [Music]
03:42 [BLANK_AUDIO]