Chef JR Royol prepares a steak feast for fellow Igorot Roxie Smith! (Full Episode) | Farm To Table
Aired (August 18, 2024): Aside from preparing a gourmet-level steak dish for Roxie Smith, Chef JR Royol gives his own take on Boholano dishes like Isdang Tinola and Humba Langka!
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00:00Food trip with my fellow countrymen.
00:03I grew up in Baguio, so every dish is different.
00:06You grew up in Baguio?
00:07Yes.
00:08Do you know how to speak Ilocano?
00:09Just a little.
00:10Wow, you're really good at Igorot.
00:12Oh, Igorot!
00:13We just found out that we're cousins.
00:17We're cousins.
00:18By race.
00:19Yes!
00:20By tribe.
00:20Yeah!
00:23It's a beautiful combination.
00:25It's a good thing I tried the appetizer,
00:26because I almost finished it.
00:29It's also a 5-star restaurant.
00:30There's even a one-woman show.
00:32Oh, you have a girlfriend.
00:35This is your girlfriend.
00:38My goal for all of my customers
00:40is for Otit's chicks to be part of their family.
00:44Wonder Plot is a beautiful place to eat,
00:47delicious to drink,
00:49and the best part,
00:50it's easy to plant.
00:52In the arcades,
00:53Otit can climb as high as he can.
00:56As you can see,
00:57it's already blooming.
00:59And a warm thank you
01:01that I'll give to the two chefs
01:04who really did their best.
01:08It's not really hot,
01:09it's cold.
01:26One of the things that I discovered
01:28when I first traveled here to Visayas,
01:31when we went to Bantayan,
01:32there's something you can always find in any food,
01:35or at least often,
01:37there's something called tinola.
01:39So for us,
01:40in Tagalog,
01:41you would think it's chicken tinola.
01:43But when you open
01:45their huge bowl,
01:48you can see the soup of tinola fish.
01:52I have here our lemongrass.
01:55And of course,
01:56our aromatics,
01:57including ginger.
02:02And before I put our fish,
02:04I'll make sure that our broth is ready.
02:07I want that when we put the meat
02:09of our tinola dish,
02:11it will just absorb
02:12the soup we made.
02:14So,
02:15our lemongrass,
02:17with our ginger.
02:20I'll also put in our onions,
02:22our tomatoes,
02:23and garlic.
02:26We'll also season it with fish sauce.
02:30And then,
02:31when we see that
02:33our tomatoes are soft,
02:35we'll just finish off
02:37the seasoning of our base.
02:39We can now put our fish.
02:42So we can see
02:43the color of our stock.
02:45It has a shade of green.
02:46And here,
02:47our tomatoes are starting to separate.
02:50I'm just going to add in
02:52our
02:54oyster mushroom.
03:02And then, we'll just bring this to boil.
03:04Then, we'll put in all
03:05of our other ingredients.
03:09So, we'll just remove
03:10one bunch of our lemongrass.
03:13Then, we'll put in our vegetables.
03:15We'll put in our petchoy,
03:17malunggay,
03:18and toge.
03:19And we'll also put in our malasugue.
03:50FOOD EXPLORERS
03:53FOOD EXPLORERS
03:55WELCOME TO MY FIVE-STAR KARINDERIA
03:57ANG CHICKS NI ATIT TAGAYTAY!
04:02In fairness,
04:03I love the people of Tagaytay.
04:05They're my favorite
04:06because they're rich.
04:07Mula sa General Trias Cavite,
04:09ang five-star karinderia
04:11ni actress TV host,
04:12Wil Madacen,
04:13nakarating na rin sa Tagaytay.
04:15Okay, table 14.
04:18Pero tulad ng mga ibang Pilipinong
04:20sumugal sa food business,
04:22si Wilma ay dumaan din sa hirap
04:24bago naging abod kamay
04:26ang kanyang pangarap.
04:28Ang original lang talaga namin
04:30is tapsihan.
04:31Maliit na tapsihan lang talaga.
04:33Tapos, ang oras ng opening namin,
04:354 p.m. hanggang 2 a.m.
04:37Noong pandemic ko na patunayan,
04:39masipag pala kaming pamilya.
04:41Dahil na walang kami lahat ng trabaho,
04:43nag-close,
04:44sinaga namin,
04:45sinaga namin,
04:46nag-de-deliver ako.
04:47Dati nirarakit ko,
04:49alam ba ba,
04:50pag ang order mo sa akin,
04:51birthday mo,
04:52worth 7,500,
04:53ako yung mag-de-deliver.
04:54So, dala akong mic,
04:55kakantahan kita ng happy birthday,
04:57aayusin,
04:58kas kakantahan kita happy birthday.
04:59Siyempre, path thank you ako eh.
05:01So, may mga ganun kami.
05:02And then,
05:03siguro nakita rin ang mga tao
05:04yung hard work nung family.
05:06Anim kaming pamilya.
05:07Laban na to.
05:08Ang sabi ko sa mga anak ko,
05:09pag hindi nyo kami tinulungan,
05:11hindi ko kayo pakakainin.
05:13Natakot naman.
05:14In fairness,
05:15ang laking food.
05:16So, that's how we started,
05:17as a family business.
05:20At nang lumago ang kanyang
05:21Karinderia Empire,
05:22lumaki rin ang kanyang
05:24chicks ni Otet family.
05:26So, this is my kitchen.
05:27I make sure na,
05:28I make sure na,
05:29malinis at maayos yung kitchen.
05:31Or else,
05:32lagot sila sa akin.
05:34May musik ba
05:35ang chef ko, Baguets?
05:37Yes, dapat Baguets,
05:38kasi baka juwain nito.
05:41So, lahat siya organize.
05:42Tapos yung aking mga
05:43ihawanan dun sa dulo.
05:46Yan, aking mga tuna pa nga.
05:48Sa ginagawa namin siya,
05:49kasi matagal siyang lutuin.
05:51So, yan ang aming
05:52isa sa pinaka-bestseller.
05:53Tapos, syempre,
05:54may mga kusinero ako,
05:55nakaibigan ni Emilio Aguinaldo.
05:57Of course,
05:58at meron siyang love life.
06:00Ay, wala.
06:01Wala ang love life,
06:02sayang.
06:03Dahil pamilya ang
06:04pundasyon ng kabuhayan niya,
06:05sinisigurado ni Wilman na
06:07family-friendly
06:08ang mga putahing
06:09ihahain niya
06:10sa mga customers niya.
06:11Since nung nagstart kami ng
06:12business,
06:13ang gusto talaga namin
06:14i-cater is yung family.
06:16Gumawa kami ng package,
06:17kagaya nito,
06:18may bundle B ako.
06:20Good for 8 to 10 packs.
06:23So, magkano lang siya?
06:25Eh, 10 packs na kayo.
06:27Pag kinuenta mo,
06:28mas mura ako sa fast food.
06:30Mas mura ako sa fast food.
06:32Yes, yes, yes.
06:33Kaya, yung mga tao,
06:35napapansin ko rin,
06:36kahit si General Trias,
06:37hindi sila natatakot
06:39pumunta sa restaurant, no.
06:40Kasi alam nila,
06:41kahit marami sila,
06:42nakakakain sila
06:43at afford nila ito.
06:44Ang goal ko lang
06:45sa lahat ng customer ko
06:46ay yung chicks ni Otep namin
06:48maging part ng family nila.
06:50Na pag may birthday sila,
06:52maalala nila kami.
06:53Lahat ng okasyon.
06:55At saka,
06:56hindi lang ako masyadong mahigpit.
06:57Alam mo,
06:58gusto mo mag-birthday dito,
06:59may dala kang cake,
07:00hindi na kita sisingin ng cork cage
07:01kasi wala naman akong tindang cake.
07:03Inihaw,
07:04ulam na may sabaw.
07:06Ito ang paboritong
07:07balik-balikan ng mga suki ni Wilma.
07:09At patuloy na nanatagdagan
07:11ang dishes sa kanilang menu
07:12hanggap may bagong craving
07:14ang kanilang customers.
07:15Noon na namin inilabas
07:17is yung sinigang sa miso
07:18at saka yung sinigang na hipon.
07:20Ngayon, may bago kami,
07:22sinigang na lechon.
07:23Mahilig akong kumain ng lechon.
07:25At paborito ko ang sinigang.
07:27Sabi ko sa asawa ko,
07:29itry mo nga,
07:30isinigang mo nga.
07:31In fairness,
07:32it turned out well
07:33and gumibenta rin sa time.
07:34Bukod sa masarap na pagkain,
07:36isa pang nakakainganyo
07:38sa chicks ni Otit
07:39ay ang bonding moments
07:40ng kwelang owner
07:41sa kanilang customers.
08:05Ang saya-saya ng puso ko.
08:07Kasi above all,
08:08natutulungan yung pamilya ko.
08:09Kaya ka nga nagninegosyo,
08:10to help your family.
08:12We want to feed people,
08:14many, many,
08:15as many people as we can.
08:17So we make sure na
08:18maraming serving ko,
08:20yung presyo affordable,
08:22na hindi ka rin mahihihiyang pumasok
08:24kasi hindi intimidating yung restaurant.
08:27You are always welcome.
08:28Marami akong pintuan.
08:29Bukas yun sa lahat.
08:34Ganina, nakausap natin si Ma'am Vicky.
08:36Naka-curious lang ako
08:37if ano yung pwede kong iserve sa kanya
08:39kasi they've been very generous to us.
08:41Sobrang alaga kami dito.
08:43Parang it's my way of thanking her
08:45and her family and her team.
08:47I thought of offering
08:49na kung pwedeng magluto ako for her.
08:51And she just mentioned na,
08:54yun nga, she'd be very interested
08:56of my siguro version ng humba.
08:59But instead of using meat,
09:02we are using
09:03langka.
09:04Gawa tayo ng humba langka.
09:07So I have a pan here.
09:09I'm just gonna add in olive oil.
09:11And yung ating sugar.
09:17So basically, we're going to make a caramel.
09:20One technique that I normally do
09:22whenever I'm using or doing
09:24my own version of pork humba.
09:27Yun nga, sa atin.
09:28Typically, mga Batangueño style ng humba.
09:32Kailangan kasi nito ng deep color.
09:34We are able to achieve that
09:36by doing this technique
09:40wherein,
09:41para tayo magbabananak yun.
09:43So pag nakuha na natin yung amber shade
09:46or medyo yung parang nasa orange-y
09:48shade ng color.
09:50E saka natin ihahalo yung
09:51iba pa nating ingredients.
09:53After I have achieved yung color
09:57nung ating caramel,
09:58I'm just gonna add in
10:01our aromatics.
10:05Marami talaga akong nilagay na luya dyan.
10:07And yung ating langka.
10:14So, nagyan lang natin ng fish sauce.
10:22And then some pepper.
10:23And yung ating kata.
10:26So yung recipe natin,
10:27very straightforward lang tayo.
10:29Wala na tayong ibang
10:31kakaiba pang technique
10:32or ingredients na ilalagay.
10:34Gusto kong ipakilala yung
10:35tinalakihan kong version ng humba
10:38by doing yung matamis na caramel
10:41ginawa natin kanina.
10:42So, by doing that technique,
10:44I'm hoping na it would translate
10:47and try somehow explain kung
10:50ano ba yung version na ini-enjoy ko personally
10:54pag pinatikim na natin kina Mam Vicky.
11:00So, yung langka natin malambot na.
11:04Nag-dark na rin yung color
11:05yung parang pinakasabaw niya.
11:06And then, I'm just gonna add
11:08a touch of annatto.
11:11Hindi ko lang din sya sinama doon
11:12sa matagalang luto.
11:14Gusto ko lang kasi maritain
11:15yung floral flavors na meron
11:19yung ating annatto seeds
11:21na in-infuse doon sa parang tubig
11:23na nilagay natin.
11:24So, we're just gonna add
11:26more fish sauce
11:28para lang makuha natin
11:29yung mas gusto nating timpla
11:31and some salt
11:33and pwede tayo mag-serve.
11:46I asked one chef
11:49how he would define yung
11:52Boholano cuisine.
11:54Kung baga, if I am to
11:57try to recreate
12:00Boholano favorites,
12:02ano yung dapat na malakas sa kanya?
12:05Kasi like, for us, for Ilocanos,
12:07it's like, dapat mapait, maanghang, gano'n.
12:13So, pag sa Boholano naman po sa inyo,
12:15kasi sabi niya sa akin,
12:17what he mentioned was
12:18ma-ginger.
12:19I was growing up with a lot of tanglan.
12:22I see.
12:23Because tanglan is so easy to plant.
12:25Opo. Tapos hindi siya required
12:27ng maraming atensyon.
12:30Yeah, yeah, yeah.
12:31They're just cute.
12:36Lame.
12:37Lame. Thank you.
12:38Pasadong. Pasadong.
12:39Hindi nila siya init kaayo,
12:40pero lame.
12:41Masarap.
12:43Okay.
12:44Masarap na.
12:45Asante.
12:47Okay.
12:48Masarap na.
12:49Masarap lang din yung hint nung mint.
12:52May nakukuha akong mint eh.
12:53Yeah, something.
12:54Very subtle lang na, mint na.
12:57Perfect.
12:58Ito yung mga rare occasions pala
13:01in my life.
13:03Nakakaramdam ako ng inggit.
13:05Naiinggit po ako sa inyo.
13:07You have this.
13:08To call your home.
13:09It starts with a dream.
13:11Yeah.
13:12Keep dreaming.
13:13Yeah, definitely.
13:15So, eto.
13:17Hindi yung ini-imagine ko lang.
13:19Parang ganto.
13:20Overlooking.
13:22Tahimik.
13:23Peaceful.
13:24The term for this one is more of,
13:26you know, you go back for it.
13:28Yeah.
13:29You keep wanting more.
13:36Blutonate is a flowering plant
13:39or flowering herbs.
13:41Gamit na ito.
13:42Usually, sa kanin.
13:45Blue rice.
13:46Ahalo na siya sa tubig.
13:48Yun na lang ilalagay mo sa kanin.
13:50Ang iba pang gamit ng blutonate namin
13:53is yung pang kulay sa labanog.
13:57At the same time,
13:58liqueur na siya.
13:59Ang ibig sabihin ng liqueur
14:01ay medicinal wine na yun.
14:03Antioxidant, usually.
14:05Halos wala naman siyang lasa.
14:07Pero usually,
14:08nagiging sweet din talaga
14:11medyo marami.
14:13Impressed ka na ba sa wonder plant na ito?
14:16Kung may seedling tray ka sa bahay at bakod
14:18na pwedeng kapangan ng alaman,
14:20magtanim ka na rin ang blutonate.
14:23Here's how to grow it yourself.
14:27So, ang blutonate,
14:29itinatanim namin pagka mature na siya
14:32at ano siya,
14:33after flowering,
14:35at hindi mo nakakuha,
14:37talaga lalabas at lalabas ang seed.
14:40Which is yun ang source
14:41ng bago mong seed
14:43para sa blutonate.
14:44Yung kaming mga seed pad,
14:46inilalagay lang namin ito
14:48para tumubus yung pusa.
14:50Nung almost one week,
14:53more than a week,
14:54natutubo na yan.
14:56Pwede na i-transfer
14:57sa mga area
14:59na pwede mong lagyan ng balag.
15:01Kalimitan, ginagawa namin
15:03sa mga arco,
15:05kung umaakit niya sa mga
15:07kaya niyang akilatin.
15:08Na mapapansin mo,
15:10bubulaklak naman din ka agad.
15:13Paalala lang din ni Sir Vic,
15:15madaling malanta ang blutonate,
15:16kaya siguraduhin
15:17mapipitas mo na ito agad
15:19kapag namulaklak na ang halaman.
15:24Hiya Food Explorers!
15:25May solid tayong makakasama ulit
15:27dito sa Farm to Table,
15:29Miss Roxy.
15:30Thank you for having me.
15:31Of course.
15:32Gutom na ako,
15:33ready na po kong kumain today.
15:35Ang bahala dyan.
15:39Ikutin mo na yung rocks
15:40sa ruleta natin.
15:41Game chef,
15:42one, two, three.
15:43Ito ba muna?
15:44Ito muna.
15:45Kahit ano dyan.
15:46Ano bang trip mo ngayong kainin?
15:49Parang...
15:50Saktong-sakto, Roxy.
15:51Nandito tayo
15:52sa Mahogany Market.
15:53Diba?
15:54O sige,
15:55anong method of cooking
15:56kaya ng baka natin?
15:57Okay.
16:06Okay, stay focused.
16:08Ay, grill!
16:09Grill!
16:10Saktong-sakto.
16:11So meron tayong
16:12beef as main ingredient natin.
16:14Grill,
16:15ang ating pinaka-method of cooking.
16:18Pinagkakatiwalaan mo naman ako, Roxy, no?
16:20Opo.
16:21Laban na.
16:23How about spice?
16:25Kano ka sa spice?
16:26Kaya naman.
16:27Kaya?
16:28Kaya po.
16:29Alright.
16:30Ipagluluto kita habang nagre-relax ka
16:31and then patitigman kita ng
16:33something
16:34from Mahogany Market.
16:35Wow, princess treatment.
16:36Of course!
16:39Okay,
16:40what is our first ingredient, chef?
16:42Ano yan naman ang
16:44reaction mo sa ulam
16:45na may prutas?
16:47Ay, mahilig ako sa prutas
16:48kasi laki ako sa Baguio
16:49kaya lagi,
16:50every dish talaga
16:51lagi may gulay.
16:52Laki ka sa Baguio?
16:53Nakapag-ilokano ka?
16:54One, basit lang.
16:56Tang-tang ka na nga, Iguru.
16:57Ay, Iguru to!
16:58Pag ano?
16:59Mounting Province.
17:01Pag ano siya, Mounting Province?
17:02Jai Basaw.
17:03Ah, Basaw.
17:04One.
17:05Barlig.
17:06Ah!
17:07Kasinsin!
17:08One, kasinsin ka.
17:09At walk magayan,
17:10jai kasinsin ko dito.
17:11Magkamag-anak pala kami.
17:13Hanko na,
17:14hanko na amun.
17:15Hanko matamun!
17:16Okay,
17:17what are we in?
17:18Dito pa namin nalaman na
17:19magkasinsin pala kami.
17:20Kasinsin.
17:21Magpipinsan kami.
17:22By race.
17:23Yes!
17:24By tribe.
17:25Yeah!
17:26Ayan.
17:27So, dahil laki ka ng Baguio,
17:28mahilig tayo sa pruts,
17:29ito yung hindi natin
17:30madalas nakakain doon.
17:31Ooh!
17:32Opo, pina.
17:33Katalasan kasi sa atin,
17:34strawberry.
17:35Yes.
17:36Okay, okay lang sa'yo na
17:37may kasama sa ulam yan.
17:38Yes!
17:39Okay!
17:40Okay na to.
17:41Ang goal ba dapat matames?
17:42Dapat!
17:43Ay, napakasarap!
17:49O, ayan na yung patatas.
17:50Ayan na yung patatas.
17:51Paano ba pamili ng patatas?
17:52Paano mo alam kung?
17:53Well, definitely,
17:54visually,
17:56kailangan,
17:58wala siyang mga
17:59dark spots.
18:00Ah, dark spots.
18:02That's one.
18:03Second is,
18:04walang green.
18:05Kung may green man,
18:06the green part kasi ng patatas
18:07is toxic.
18:08Really?
18:09Yeah.
18:10But, hindi naman siya,
18:11ibig sabihin lahat na
18:12nung patatas mo.
18:13Yung toxic, pwede mong,
18:14ano, i-
18:15Yeah, you can just scrape it off.
18:16Scrape it and then use the rest.
18:17Yeah.
18:18And, pag pinisel mo naman siya,
18:19dapat hindi siya malambot.
18:21Ah, okay.
18:23The one thing that I know
18:24would work well
18:26with
18:28Ooh!
18:29Potatoes.
18:31Onions.
18:32Yup.
18:33We gotta throw in some beefs.
18:36Grilled beef ang pinili ng
18:38Rapsa Ruleta para sa amin
18:39ni Roxy Smith.
18:41Ganina, nakapamili na kami
18:43ng ingredients para sa aming
18:44side dish.
18:45Ngayon,
18:46oras na para bumili ng karne
18:48sa mga tendera ng baka
18:49sa Mahogany Market.
18:51For a grill cooking method,
18:53we'll always have to go with
18:54a steak cut.
18:55Yee!
18:56Steak cut!
18:57So,
18:58Sir, may ilomo ka?
19:01Pwede bang ilomo lang?
19:03Ang ganda ng karne nila.
19:04Bagong katay.
19:05I mean,
19:06if there's anything
19:08talagang yun yung
19:09pinaka pentahin.
19:10Fresh to fresh.
19:11Thank you, Kuya.
19:12Sir, salamat.
19:13Sir, thank you.
19:14Thank you, po.
19:15Okay.
19:16Yay!
19:17So, mag-relax ka muna.
19:18Yeah, complete na.
19:19Yeah.
19:20Complete na tayo.
19:21Okay.
19:22Yeah.
19:23Parang dami nang pwedeng gawin
19:24with this.
19:25I'm excited.
19:26I'm excited.
19:27Game.
19:28Go for it.
19:31Purely grill
19:32yung gagawin nating
19:34execution.
19:35Kumbaga, discarte.
19:37So, para doon sa ating patatas,
19:39i-rerecta na natin
19:41doon sa uling.
19:43Yes, mga kapuso,
19:44hindi na nating kailangan
19:45hugasan yan.
19:47Kasi yung soil na meron siya
19:48or yung parang lupa
19:51na nandun sa kanyang skin
19:52would serve as
19:53parang protective layer na rin
19:55doon sa ating
19:56potatoes.
19:57And yung ating pina,
19:59I'm just thinking of doing
20:01a potato salad na may
20:02sweet element.
20:03Kaya gusto ko siyang
20:04haluan nung ating pina.
20:05Kaya,
20:07dyan na lang din yan.
20:09So, we'll basically just
20:11grill this.
20:13Let's give it at least
20:1430 minutes.
20:15Saka natin ipe-prepare
20:16yung ating meat.
20:24Season lang natin ng salt.
20:26And pepper.
20:30Lagyan din natin ng herbs.
20:32Yung ating
20:33rosemary.
20:36And yung ating thyme.
20:46Para lang mas-mas-spread natin
20:47yung lasa
20:48tsaka yung aroma nung herbs,
20:50lagyan lang natin ng oil.
20:57Wala pong efekto yan doon
20:58sa pinaka
20:59lama nya sa loob.
21:01Kasi yung labas lang,
21:02yung sunog yan,
21:03hindi naman natin isasama
21:04sa plating,
21:05yung
21:07outer layer na yan.
21:09So, chi-chill lang natin yan
21:10and labas na rin natin
21:11yung ating patatas.
21:14So, haba pinalalamig natin
21:15yung ating pineapple
21:16tsaka potato,
21:18iiinit naman na natin
21:19this time yung ating griller
21:20para hindi
21:21yung ating
21:22patatas
21:26para hindi lang din dumikit
21:27doon sa ating
21:28beef tenderloin.
21:29We will be grilling
21:30yung ating beef tenderloin
21:32hanggang maging
21:33medium rare sya.
21:34So, mapapansin ninyo,
21:35medyo makapal yan.
21:37So, we need our
21:38grill to be
21:39very, very hot
21:40para magkaroon tayo
21:41ng magandang crust
21:43doon sa ating steak.
21:48Grill na lang din atin sya.
21:50So, habang niluluto
21:51natin yung ating steak,
21:53prepare na natin
21:54yung side dish
21:55which is yung ating
21:56potato and pineapple salad.
22:25So, after natin
22:26ma-prepare yung
22:27lahat ng components
22:28ng ating
22:29pineapple and potato salad,
22:31season na lang natin
22:33ng pepper.
22:36Siyempre, konting salt.
22:40We'll add in
22:41our beef tenderloin.
22:43We'll season na lang
22:44natin
22:45yung ating
22:46beef tenderloin.
22:48So, after natin
22:49ma-prepare yung
22:50lahat ng components
22:51ng ating
22:52pineapple and potato salad,
22:53we'll add in
22:54some mayonnaise
23:03and of course, cream.
23:13Done.
23:15Pwede na tayo magplate.
23:21How do you like
23:22your steak pala?
23:23Sorry, hindi ko na tinanong.
23:24I just assume it's
23:25medium rare?
23:27I normally like it
23:28well done.
23:29Pero sabi nga nila,
23:30sinasasayang yung steak
23:31kapag well done.
23:32So, parang I'm starting
23:33to learn how to
23:34appreciate it more
23:35na medium.
23:36Okay, so ito.
23:37Medium rare.
23:38Ay, perfect.
23:39Ayan.
23:40So, medyo kung makikita mo,
23:41pink pa yung gitna.
23:42But it's cooked.
23:43Okay.
23:45Pale lang yung kulay nya.
23:46Part nung ating dish
23:47is actually
23:48potato and pineapple salad.
23:50Potato and pineapple salad.
23:51Everything here
23:52is grilled.
23:53So, nakahalo na po
23:54yung pineapple ito?
23:55Yes, ma'am.
23:56And then just saving
23:57another portion
23:58for dessert later.
24:00Wow, thank you, chef.
24:02Isang karangalan,
24:03may I just say,
24:04isang karangalan
24:05para makakain
24:06ng putahin yun.
24:07Napakaswerte ko po.
24:08You are always welcome
24:09dito sa ating
24:10mga food adventures.
24:13So, yung steak mo na.
24:22Ang ganda niya
24:23combination niya.
24:24Buto lang si Nepo
24:25yung appetite ko
24:26kasi uubusin ko
24:27talaga na.
24:28Matawa ako dun sa
24:29sudden burst of
24:30sweetness
24:31dun sa pineapple,
24:32dun sa salad.
24:33May surprise siya.
24:34Hindi ko yung
24:35na-expect.
24:45Ang sarap siya.
24:51Thank you so much.