Ang dating sexy star na si Rachel Lobangco, may sariling Thailand-inspired restaurant sa Tagaytay City! From spotlight to kichen, alamin ang kanyang sikreto ng kanyang sweet success! Panoorin ang video.
Hosted by the country’s top anchors and hosts, 'Unang Hirit' is a weekday morning show that provides its viewers with a daily dose of news and practical feature stories. Watch it from Monday to Friday, 5:30 AM on GMA Network! Subscribe to youtube.com/gmapublicaffairs for our full episodes.
Hosted by the country’s top anchors and hosts, 'Unang Hirit' is a weekday morning show that provides its viewers with a daily dose of news and practical feature stories. Watch it from Monday to Friday, 5:30 AM on GMA Network! Subscribe to youtube.com/gmapublicaffairs for our full episodes.
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FunTranscript
00:00Mga kapuso, this is it!
00:03I'm excited for our food trip this morning!
00:08Oh!
00:10What's that?
00:13It smells so good!
00:14Boom!
00:15That's what I've been waiting for, Ms. Lynn!
00:18Sinigang!
00:19Of course!
00:20It smells so good!
00:21And it's heavy because there are so many ingredients.
00:23This is so delicious, especially if it's spicy.
00:26The sourness, right?
00:28The sourness!
00:29But you know, this sinigang has a dish like this in Thailand.
00:33That's tom yum.
00:34Oh, that's so delicious!
00:35Yes, tom yum.
00:36That's what Ms. Suzy and Chef JR will taste this morning.
00:39And the one who will cook it is the famous 90 star, Rachel Lombaco.
00:43Shibu, shibu!
00:44Hi, guys!
00:45Ms. Suzy and Chef JR!
00:46La, la, la, la, la, la, la, la, la, la, la, shibu, shibu!
00:48Good morning!
00:49Ah!
00:50Cook!
00:51Ms. Lynn knows the song, right?
00:52Yes!
00:53Hahaha!
00:54We know each other!
00:55We're the same age!
00:56Yes!
00:57Yes!
00:58This place is so beautiful.
00:59Of course, Ms. Rachel will cook for us later.
01:01But just to appreciate this place, it's like a legit Thai lunch.
01:04When you enter, you can already feel the Thai feels.
01:08Really.
01:09And of course, the accents, the Thai decor that they have here,
01:12the different types of Buddha, there are monks here.
01:15Somehow, it tells you their deep connection with the Thai culture.
01:20Yes!
01:21That's why we were amazed that Ms. Rachel Lombaco is so sexy, so fit.
01:27She's so good at dancing, she's an artist.
01:29She's found a new career for herself, which is based on her affinity for the Thais, in Thailand.
01:38What I can see in her is, I think she really has a fire spirit, a fire element.
01:43That's right!
01:44Because she used to do fire dance.
01:45She used to do fire dance.
01:46And now, she's in love with the element of fire, which is cooking.
01:51In fairness to you, you seem to know how to cook.
01:54Hahaha!
01:55Ms. Rachel!
01:56Ms. Rachel!
01:57Welcome to my kitchen!
01:58We are so excited!
01:59What are we going to cook?
02:00We're going to cook Tom Yum Goong and Pad Thai.
02:03Are you ready?
02:04Of course, it's a classic.
02:05This is authentic.
02:06Of course, we have to play the part.
02:08There!
02:09We're Thais.
02:10Take a picture of us first.
02:11Hahaha!
02:12We're wearing costumes.
02:13We're so happy!
02:14Very interesting.
02:15Here we go.
02:16Chef is excited because he's going to cook.
02:18Yes, actually.
02:19You should learn this because I want you to know how to cook.
02:21And then, we have the tips that we can get.
02:23We all have this affinity for the Thai cuisine.
02:27My team!
02:28There!
02:29Good morning!
02:30You have a chef name?
02:31I didn't know there's such a thing in Thailand.
02:32Yeah, I have a chef name named Khun Lek.
02:35That means Miss Lek.
02:37Lek means small in Thai language.
02:39My brother gave it to me as my chef name.
02:42Oh, cute!
02:43But your energy is nowhere small.
02:45It's very big.
02:46Exactly.
02:47That's right, chef.
02:48What are we going to cook first?
02:49Okay, Susie and Chef JR.
02:52I have here my Tom Yum Goong soup and I have here my Pad Thai.
02:56But we will start with Tom Yum Goong first.
02:58Okay.
02:59If it's Tom Yum Goong, what does it mean?
03:02Actually, it's a soup with a lot of ingredients.
03:05And all of these ingredients are from Thailand.
03:08And the Tom Yum name is really a Thai language.
03:11So, Thai food is really very spicy, guys.
03:14Of course, yeah.
03:15We have to adjust.
03:16Yes, we can adjust a bit.
03:19Okay.
03:20So, the element of Tom Yum Goong, the ingredients,
03:22of course, we'll start with the canola oil.
03:24Okay.
03:25And then garlic, shallots, or even red onion.
03:28Red onion.
03:29Tomatoes.
03:30Tomatoes.
03:31And my shrimp.
03:32Shrimp.
03:33And then, usually, I use four kinds of mushroom.
03:35Mushroom.
03:36But this time, so that we can adjust a bit to our audience,
03:39let's just use two.
03:41So, I have the tengang dagat, which is the earwood mushroom.
03:43Yes.
03:44And then, I have the shiitake.
03:45I have two kinds of paste, which is the Tom Yum paste.
03:48And the shrimp paste, which is the main element of Tom Yum.
03:51Our shrimp paste is imported from Thailand.
03:54Yes.
03:55Now, this is the most important ingredient.
03:56I love that.
03:57It's kaffir lime.
03:58So, you break it like this.
03:59Yes, it smells good.
04:00It smells good, right?
04:01Miss Rachel, is it okay if we put it directly in the pan?
04:03Yes.
04:04Then, let's finish it.
04:05This is galangal.
04:06This is lemongrass.
04:07Lemongrass.
04:08Alright.
04:09And these are all the seasonings.
04:10The seasonings.
04:11Alright.
04:12So, of course, the tamarind.
04:14This is what we need.
04:15Palm sugar.
04:16The tray.
04:17We're moving that.
04:18Chili paste.
04:19Tamarind.
04:22Evaporated milk.
04:23Coconut milk.
04:25And my secret ingredient.
04:26Of course.
04:27Okay, let's go.
04:28Okay, okay.
04:29We're moving that.
04:30Is our Tom Yum Pupa something that we can say is familiar to the Filipinos?
04:36Is there a similarity?
04:37Well, it's like Filipino Sinigang.
04:38Okay.
04:39It's like Sinigang.
04:40Alright.
04:41Okay, we'll start with the canola oil.
04:42Yes.
04:43Then, we'll put the garlic.
04:46Then, the onion.
04:49And Ma'am Rachel is very hands-on in her kitchen.
04:53So, when people come here, Ms. Rachel, for example, because you have a restaurant and
04:57they book the restaurant.
04:58Who's the head chef?
04:59I'm really the head chef.
05:00Are you really the head chef?
05:01I'm the head chef.
05:02I'm the sous-chef.
05:03Oh, wow!
05:04I have two more sous-chefs with me.
05:05Which is right.
05:06Which is three sous-chefs.
05:07So, now, we'll just saute it.
05:08We'll just saute it.
05:09The Tom Yum, Ma'am, because Tom Yum is very generic.
05:10Yes.
05:11What is the gong part?
05:12The gong?
05:13What do you mean?
05:14It's the shrimp.
05:15Is that the shrimp?
05:16Yes.
05:17Okay.
05:18So, now, we have all of our ingredients.
05:19So, let's put the mushrooms first.
05:20Mushrooms.
05:21Because it looks like there's a Tom Yum Palay, right?
05:22Yes.
05:23There's a Tom Yum Palay, right?
05:24Tom Yum Palay.
05:25Because Tom Yum Gong has a lot of colors.
05:26Yes.
05:27Galangal.
05:28But we'll use dried one today.
05:29Yes.
05:30And the shrimp paste.
05:31And then, our Tom Yum paste.
05:32We'll mix it.
05:33We'll mix it.
05:34We'll mix it.
05:35We'll mix it.
05:36We'll mix it.
05:37We'll mix it.
05:38We'll mix it.
05:39We'll mix it.
05:41Now, we're going to add the shrimp paste.
05:42That's why I thought it was going to fall off earlier, and then, we'll add the lemon grass.
05:46And, of course…
05:47The kaffir lime.
05:48The kaffir lime.
05:49Yes, the kaffir lime.
05:50We need to squeeze it.
05:51Ma'am Rachel, we're also curious and also the whole country is curious.
05:55Yes.
05:56Yes.
05:57How did we…
05:58From everything you were doing…
05:59Fire Queen, movies, and now…
06:02Conkak.
06:03Isn't it you, Conkak?
06:04Yes, it's me.
06:05Conkak and Gabi.
06:06Oh, so, it became Palaka.
06:07You thought I knew that.
06:08Actually, it's really hard to get it both at once.
06:10But right now, I'm able to focus on it.
06:12But of course, I can't leave it as a part of my life.
06:14But how did you become a chef?
06:16Were you still young? Were you fond of cooking?
06:18Yes, I was already cooking.
06:20And then, why Thai cuisine of all?
06:22Because Ipi Farm is a Thai concept.
06:26And that's where we lived.
06:28My mom lived there for almost 30 years of our lives.
06:31Oh my!
06:32So that's how it is.
06:33Anyway, I'll put all of this first.
06:35I infused all of this with chicken broth.
06:39I'll put this first so that my soup won't get dry.
06:44Of course, what's inside this is...
06:47Okay, let's go.
06:48I have the lemon from Thailand.
06:53Is this the one?
06:54Yes, that's the one.
06:55I'll put that in my bag.
06:56It's like a substitute for us.
06:58And this is my palm sugar that we infused.
07:02Okay.
07:03This is the chili oil.
07:06Of course, it's part of Tom Yum.
07:08Thai fish sauce.
07:09Don't you use anything but Thai fish sauce?
07:11Although we know it's fish sauce, it has a different saltiness.
07:15Tamarind.
07:16Of course, I infused it with tamarind.
07:18Alright.
07:19And then, of course, I put evaporated milk.
07:21Of course.
07:22Is that the signature of Tom Yum?
07:24Yes.
07:25Of course.
07:26And this is my coconut milk.
07:29And then, of course, there's Thai.
07:31Ah!
07:32Secret.
07:33It's like a berry lice flower.
07:36Very, very light.
07:38So, that's what gives the umami flavor.
07:41How long does it take to boil?
07:43Let's plate this.
07:44Anyway, while it's simmering, I have a plate.
07:47I think this is the only thing we can do for now.
07:50Hopefully, we can get the Pad Thai back later.
07:52This is what Tom Yum Goong looks like when it's simmered.
07:56So, I want you to try it, guys.
07:59Where's the spoon, chef?
08:01Here it is.
08:02Oh, my gosh.
08:03Hopefully, we can make the Pad Thai later.
08:06That's also one of the ultimate classics when it comes to Thai dishes.
08:09Here's the Manaw.
08:10I cut the Manaw.
08:11There you go.
08:12And, of course, it's different when it has live tomatoes.
08:16So, if you already cooked it, you can still use it.
08:19But, usually, I put coriander.
08:21But, right now, I'm trying to cook parsley.
08:24Parsley.
08:25You can also do that.
08:26Whatever is available in the market.
08:28Correct.
08:29Sometimes, it's hard to find a monkey.
08:30That's true.
08:32Oh, my God.
08:33It's delicious.
08:34Is it spicy?
08:35No.
08:36No, I like it.
08:37It's okay.
08:38The spiciness is just right for me.
08:39The balance of the flavors.
08:40It's really good.
08:41The coconut milk.
08:42It's there.
08:43It's really important.
08:44The milky flavor.
08:45I love it.
08:46Salty, spicy, milky, and everything.
08:50Ms. Rachel, thank you so much.
08:51Hey, we're not done talking yet.
08:53Ms. Rachel, maybe you have questions.
08:56That's probably the question you're waiting for.
08:58When you go back to your country,
08:59the morning show where you're always
09:01Unang Hirit!
09:04Boom!
09:05It's really delicious.
09:06Our Thai food trip earlier was extra special
09:08because it's authentic and cooked by the famous 90 star,
09:11Ms. Rachel Lubangco.
09:13That's right.
09:14If you're here,
09:15they're going to show us something.
09:17Sawadee ka to the chef and Rachel.
09:21Sawadee.
09:22Sawadee ka.
09:23Sawadee ka.
09:24Sawadee ka.
09:25Sawadee ka.
09:26Sawadee ka.
09:27Sawadee ka.
09:28Yes, we're here with Ms. Rachel Lubangco.
09:31This is like a paradise for them.
09:34Thai paradise.
09:35This is the mini Thailand of Tagaytay.
09:37It's true.
09:38We're here at EP Farms,
09:39and here at Kunlek Restaurant.
09:41We want to share our lifestyle to everyone
09:44so we opened EP Farms to the public.
09:47So now, we're here at the dining area.
09:49To experience the Kunlek Thai.
09:51But chef, I'm just going to do advance booking
09:54because as you know,
09:55I have a busy schedule to cook Thai desserts in Manila.
09:58So advance booking.
09:59I usually cook every weekend.
10:00There.
10:01And Ms. Rachel is very involved
10:02because she's the one who cooks.
10:04And they're the ones who prepare.
10:05What are you preparing for us today?
10:07I want to start with the very famous Chiang Mai starter.
10:11Mimic me on how I do it.
10:13Yes.
10:14It's like a Filipino dish.
10:15Okay.
10:16We're just going to combine ginger,
10:18peanuts,
10:19tahibe,
10:20and manaw.
10:22So manaw,
10:23it's not lemon,
10:24it's not diap,
10:25but manaw from Bangkok.
10:27Oh, so it's imported.
10:28This is dried coconut,
10:31shallots,
10:32and optional is chili.
10:34And then this is my sister Lani's
10:38killer sauce.
10:40Killer sauce.
10:42Nian cam.
10:43So we're going to survive this killer sauce?
10:46It's delicious.
10:47You just wrap it like this
10:48and put it in your mouth like that.
10:50Chef, have you tried this before?
10:53Not yet,
10:54but I'm going to try it.
10:55Oh, like this?
10:56Oh, so you fold it like this
10:57so it's a little square.
10:58Okay.
10:59Okay, try it now.
11:00Here's the sauce.
11:02Chef, it really has chili.
11:04I don't like it.
11:05Oh my God, it's delicious.
11:08A lot is happening.
11:09That's why.
11:10But what is this, ma'am?
11:11Is this a ceremonial food
11:13or is this your signature dish?
11:15Yeah, that's the right word.
11:16That's the right word.
11:17Ceremonial food of kingdoms.
11:20Before, this was just cooked for the king and queen.
11:24Oh wow, really?
11:25Yes.
11:26Like the desserts I make in Manila.
11:28It's only served for the king and queen.
11:31But now.
11:32We're the commoners,
11:33we're the ones who eat this.
11:35Before, this was just for the kings and queens.
11:38Okay.
11:39But ma'am,
11:40earlier, I was asked,
11:42I mean, with all the things
11:43that you've been doing in the past,
11:45have you been able to be the same chef?
11:47Yeah.
11:48Actually, it's because Tadhana brought me there.
11:50Because we were stuck there during the pandemic of 2 years.
11:53Of 2 years?
11:54Yeah, but my mom has been staying in Bangkok for the past 30 years.
11:59But anyway, this is the dish that we couldn't continue earlier.
12:01I don't like Pad Thai.
12:02This is the Pad Thai.
12:03Because I came back here.
12:04This is my Pad Thai.
12:06So there are all the elements of,
12:09what is this?
12:10Tamarind.
12:11This is my pasta.
12:12It really came from Thailand.
12:14Even the noodles, ma'am?
12:15And enjoy it with the Manaw.
12:17Give it to Manaw,
12:18because that's what will make it delicious.
12:21So you've been in Thailand for a long time,
12:22and you're going back and forth there.
12:23Do you already know the Thai words?
12:25Well, a little.
12:26You know, the basics.
12:27Is ma'am fluent in Thai?
12:28Like, Aroy Mak.
12:30What does that mean?
12:31It's delicious.
12:32Aroy Mak.
12:33Yeah.
12:34Deliciously Aroy Mak.
12:35And then Sawadika.
12:36What is that?
12:37It's welcome.
12:38Welcome, hi, hello, goodbye.
12:40Alright.
12:41And Kap Kun Ka is thank you.
12:44Kap Kun Ka.
12:45You know, they always do this.
12:47Yes.
12:48And they respect you.
12:49And then, what else?
12:51Ang mahal naman yan,
12:52is there something like that?
12:53In Thailand, people go shopping, right?
12:55Of course.
12:56What is that?
12:57Ang mahal.
12:58I don't think I know that.
12:59If I'm going to say,
13:00how are you?
13:02Sabay di ka.
13:04Sabay di ka.
13:05Sabay di ka.
13:06But for example,
13:07ma'am Suzy,
13:08I'm going to say,
13:09hello, or mabuhay.
13:10There.
13:11Sawadika.
13:12There.
13:13Sawadika.
13:14That's their general greeting.
13:15General greeting.
13:16Mabuhay.
13:17When I say,
13:18sabay di ka,
13:19you have to answer,
13:20sabay di mai.
13:21So, I'm okay.
13:22Oh.
13:23Okay.
13:24That's what you have to answer.
13:25And then,
13:26a lot of people are asking me,
13:27if you can speak Thai.
13:28Yeah.
13:29My answer is,
13:30I don't speak that much.
13:31So, I say,
13:32put hai mai dai.
13:33Put hai mai dai.
13:34Meaning,
13:35I don't speak a lot.
13:36We're experiencing the
13:37Kunlek dining experience.
13:38Yes.
13:39We're curious again,
13:40why Kunlek?
13:41Kunlek kasi,
13:42is the Thai chef name,
13:43na binigay saka ng kapatid ko.
13:44That means,
13:45Miss Lek.
13:46Kun is Miss.
13:47Lek is the Thai word,
13:48na binigay naman saka ng mami ko
13:49when I was little.
13:50Ah.
13:51So, it means,
13:52small in Thai language.
13:53Oh, cute naman.
13:54Yes.
13:55So, proceed tayo dito sa next.
13:56Okay.
13:57Of course,
13:58hindi na yata namin
13:59matitikman to lahat on cam.
14:00Pero,
14:01so ito yung Pad Thai,
14:02na famous sa mga pinoy.
14:03Si Pad Thai.
14:04Si Pad Krapow.
14:05Si White Chicken.
14:06White Chicken.
14:07And my very famous,
14:08Steak Rice and Mango.
14:09Oh.
14:10Steak Rice and Mango.
14:11And yung in-enjoy mo,
14:12si,
14:13ano,
14:14si,
14:15Red Rubis.
14:16Si Red Rubis,
14:17ayan,
14:18pinaka mahirap gawin,
14:19pero pinaka masarap
14:20at pinaka simple.
14:21It's water chestnut
14:22covered with tapioca.
14:23Oh,
14:24Chef Kunlek,
14:25maraming maraming salamat talaga
14:26for coming.
14:27Of course.
14:28Thank you for visiting me.
14:29Of course,
14:30kakain natin.
14:31Na-survive kasi,
14:32walang hirip live.
14:33Marami pa kaming kakainin,
14:34ma'am.
14:35So,
14:36please enjoy.
14:37Let's enjoy this cake.
14:38Kasi gagawin pa kita
14:39happy.
14:40Thank you so much for coming.
14:41Thank you so much,
14:42Chef.
14:43I really appreciate it.
14:44Chef,
14:45pumasa ba ako sa ano mo?
14:46Approved.
14:47Approved.
14:48Approved na approved.
14:50Para ibang mga dining adventures
14:51dito sa Pambansang Morning Show
14:52kung saan laging una ka.
14:53Una ang hirip.
14:54Yes.
14:56Kain na.
14:57Kain na sa Thailand.
14:58Kain na.
14:59Kain na.
15:00Kain na.
15:01Countdown.