Ping! Ping! Ping! Yum! Yum! Yum! Ang ating food explorer Chef JR Royol, makiki-collab kay kusina master Chef Boy Logro! Samantala, ating pasukin ang bahay nina Rocco Nacino at Melissa Gohing! Panoorin ang highlights sa video na ito.
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FunTranscript
00:00 Home! Sweet home of the Kapuso couple, Roco and Melisa Gohing.
00:07 Welcome to Sparkle, Melisa!
00:09 Madam Suzy!
00:10 Suzy, let's start the house tour!
00:12 Hey guys! Actually, we started this earlier when you guys weren't here.
00:20 We've been here for a while, and you guys are enjoying it with us, Roco and Melisa.
00:25 Thank you so much for welcoming us to your home.
00:28 Of course! You're always welcome here.
00:30 Thank you! And Shaira is saying welcome to Sparkle.
00:33 Thank you!
00:35 Okay, so we're here in their living room. Tell us about this space.
00:39 Yeah, when we did this, it was bare.
00:43 And as I said, I built this very manly.
00:48 And when we got married, I told Mel, "You can balance this."
00:51 And so she did with colors and with the furniture and design.
00:55 As in, when you come here, you'll see that it's really balanced.
01:00 Okay, good.
01:01 Mission accomplished.
01:02 This is one of the first things you'll notice when you enter your house.
01:06 Akiel's sword. Please tell us how important this is to you.
01:10 I made this after…
01:12 Let me see, Suzy.
01:14 It's really heavy!
01:17 It's heavy, right?
01:18 Yes!
01:19 Wow!
01:20 I made this after the series.
01:23 And I'm glad I made this for Sangre, where Akiel will be guesting.
01:28 They had a hard time with this because they wanted to make an updated version or a replica of this for Sangre.
01:37 But what you used to use as Akiel wasn't this heavy.
01:40 When it comes to scenes where we have to speak, yes, we used this.
01:44 But in scenes where we have to fight, something is different.
01:47 There's a lighter version.
01:48 There's a lot of things.
01:49 Because I can't imagine swinging it. It's really heavy.
01:51 Yes, it's very heavy.
01:53 But wow, it's really important for your career.
01:56 Yes, I told you it should be at home.
01:58 Yes!
01:59 This is the first thing you should see.
02:01 Yes, and it's beautiful.
02:02 But of course, if Roco has it, Mel has it too.
02:05 What is Mel's representation here?
02:09 So, this was his surprise for me.
02:11 It's me digging because I'm a libero. I'm a defense specialist.
02:16 Aha!
02:17 That's Mel's favorite pose.
02:19 Yes, and this is what I usually do.
02:21 And then, so this is what he made for me.
02:26 And then, there's Gohing.
02:27 Yes, there it is.
02:28 And my number 5.
02:30 So, that's my lucky number.
02:32 I thought this would fall.
02:34 I thought we would really mess up your house.
02:37 No, it's secure.
02:38 Yes, it's very special to me.
02:40 Actually, this is my bribe so I can play again.
02:42 And are you considering it?
02:44 I'm not sure yet.
02:47 But for now, commentator first.
02:49 For now.
02:50 At least you're still there in the scene.
02:54 Yes, you're still there.
02:55 You're still there in the scene.
02:56 Which recently concluded your NCAA.
02:58 Yes.
02:59 Yes, how was it? How's your experience?
03:01 Great. Actually, I miss playing while doing the cover.
03:05 It's working.
03:06 Roco, our plans.
03:07 Our plans.
03:08 I'm included.
03:09 This is very special.
03:10 Because it's also in the, once you enter, this is the first thing you see.
03:14 You can really see it.
03:15 Actually, this is also, although it's not part of our spills,
03:19 I'm also beautiful here.
03:21 And this is also special.
03:22 It's not a random piece of art.
03:24 Yes, so this was made by Sara Del Rosario.
03:27 And then you can see there are crystals.
03:30 So there are meanings.
03:31 Protection stones.
03:32 You'll see cleansing stones so that bad juju, once they enter,
03:41 So beautiful.
03:42 That's the contrast to bad juju.
03:44 I'm a fan of stones like that.
03:48 So it's really attractive for me.
03:50 This one, of course, if you're married, you should have one.
03:53 EZ, your only son, for now.
03:56 For now.
03:57 So by the way, these three copies were also gifted to his parents and my parents.
04:05 Good idea.
04:06 Is he the eldest?
04:09 Not really.
04:11 He's the youngest now.
04:15 But it's just nice to remind us of the early months with him.
04:21 When you're a parent, you'll miss his little hands.
04:24 Absolutely.
04:26 And the experience, what he does, it's also fun.
04:30 Because?
04:31 Because he molds it.
04:32 Yes, his hands and feet.
04:35 He doesn't cry, we don't have that.
04:37 He cries.
04:38 I cry too, that's why it's very memorable.
04:41 Because there's a story, a backstory.
04:43 But I think I wanted to say that's what I like about your house.
04:47 First of all, it's very stylized, it's very neat.
04:49 But at the same time, everything has meaning in your place.
04:54 It's not just nothing, it's just beautiful.
04:56 We just put it there.
04:57 It's like everything has a story.
05:00 Like this one.
05:02 This is Negway.
05:04 We got this because we saw a boy, EZ.
05:09 You need to teach EZ how to ride a bike.
05:11 Right.
05:12 This is by the very famous Ronald Castrillo.
05:16 It's his birthday today.
05:18 Really?
05:19 Yes.
05:20 Happy birthday!
05:21 Sir Ronald Castrillo, happy birthday.
05:23 Happy birthday!
05:24 In GMA, our big brother is Castrillo.
05:27 Fun fact.
05:28 So happy birthday to you.
05:30 How much hands-on do you have in the house?
05:33 I think you guys have projects that you do for the house.
05:38 You can see all of the plants.
05:40 I'm the one who's potting them.
05:42 If we're talking artwork,
05:44 this family is fond of art.
05:46 For me, it's like living artwork.
05:48 Yes, that's what I don't take care of.
05:51 Because it's already big.
05:54 It's not just watering, it's also for its vitamins.
05:58 I have organic fertilizers to maintain all of the house plants here.
06:03 And they are very well-positioned.
06:06 They need a good sun.
06:08 At least, it's a good vibe when they come in.
06:11 They're welcoming us.
06:13 It's great energy, especially when there are plants.
06:16 Great energy, especially from you two.
06:18 Such a lovely couple.
06:19 Thank you.
06:20 Later, we'll check on Roco and Mel.
06:23 So stay tuned for that.
06:25 Good morning, guys!
06:26 This is our extra special breakfast for today.
06:29 Mateo, not just one, but two chefs will be cooking for us this morning.
06:34 That's right.
06:35 Our UH Food Explorer, of course.
06:37 The one and the only Chef JR.
06:38 The collab, the kitchen master chef, of course,
06:42 Bossing Boy Logro.
06:44 This is delicious!
06:46 Chef, let's start your powerful collab.
06:51 Hi, Chefs!
06:53 Morning, Chef!
06:54 Yes, sir!
06:56 A blessed morning, Kapuso!
06:58 A blessed morning to you all in the studio.
07:01 And yes, Kapuso, it's very special that it's Monday and our first airing is on June.
07:07 Because we're here at an old-fashioned BBQ ribs restaurant here in Commonwealth.
07:13 Where Mexican and American are on their menu.
07:18 But Kapuso, do you know why this restaurant is so special?
07:24 The answer is because it's owned by the one and the only chef,
07:32 the one and the only chef,
07:34 Chef Boy Logro.
07:36 But I smell something…
07:38 Ping, ping, ping! Yum, yum, yum!
07:40 Ping, ping, ping! Yum, yum, yum!
07:42 Can you hear that?
07:44 Ping, ping, ping! Yum, yum, yum!
07:46 I know it's a mystery.
07:47 There it is!
07:48 Chef!
07:49 Hello, hello, hello!
07:50 A blessed morning, Chef!
07:51 Good morning! How are you?
07:52 The one and only, as we say,
07:54 I know we've missed the one and only Chef Boy Logro.
07:59 Wow! Thank you so much for coming.
08:01 And welcome, welcome to our La Parellada!
08:05 That's why, Chef, I smell like I'm in the BBQ heaven.
08:10 You're the one who's preparing the food.
08:13 Because you're my special guest.
08:15 Of course, the first dish is very expensive, right?
08:17 Of course.
08:18 That's why you're here, Kapuso.
08:20 Thank you so much, Chef.
08:22 And to all of your fans, to all of our viewers,
08:26 we're very excited about your new venture, Chef.
08:29 Thank you, thank you.
08:30 Congratulations!
08:31 Thank you, thank you.
08:32 You know what we say,
08:34 when you eat, you can smell your food,
08:38 you'll feel hungry.
08:39 That's right, Chef.
08:40 I can smell it already.
08:42 I can already hear the hunger you're giving me.
08:47 Yes, thank you, thank you.
08:48 The sensation is different.
08:50 Kapuso, we're sure that we'll be going "ping, ping, ping"
08:55 and it'll be yummy.
08:56 What do you expect them to cook for us?
09:00 My specialty is, I guarantee 100%,
09:04 our beef brisket will be delicious.
09:06 Because when we say BBQ and ribs,
09:10 that's where the brisket really comes in.
09:13 Yes, and it's tender.
09:15 I'm sure it's 100% tender.
09:17 That's what they're waiting for.
09:19 Oh my God, here it is, Kapuso.
09:21 Be ready for the grand collaboration
09:24 with the one and only Kusina Master,
09:27 Chef Boy Logan.
09:28 Thank you.
09:29 Here in your country, Morning Show,
09:31 where you're always the first to hit it!
09:36 Master of all.
09:37 Master of all.
09:38 What are the special masteries?
09:40 There are a lot, especially in golf.
09:42 You know, I always want to win that because it's our free breakfast.
09:46 So that we can be happier this Monday morning,
09:49 we'll have breakfast.
09:51 This is a very special Balay Balustre menu.
09:54 Our breakfast is extra special, Kapuso.
09:59 Yum, yum, yum, bang, bang, ping, ping, ping.
10:02 Yum, yum, yum, ping, ping, ping.
10:05 It's going to be delicious because it's so tender.
10:07 Because our one and only Kusina Master,
10:10 Chef Boy Logan.
10:15 Meets, of course, the one and only UH Food Explorer,
10:18 Chef JR.
10:19 Here it is.
10:20 It's a grand collaboration.
10:22 Yes, it's already less.
10:24 Chef Anjo really couldn't wait.
10:27 Chef Boy, let's give it a try because of their kitchen here.
10:32 They usually cook for us.
10:33 Bang, bang, bang, ping, ping, ping.
10:35 It's going to be delicious.
10:36 Is it bad?
10:37 Bang, bang, bang, ping, ping, ping.
10:39 Let's do it like that.
10:41 Let's do it.
10:42 Bang, bang, bang, ping, ping, ping.
10:45 Bang, bang, bang, ping, ping, ping.
10:47 That's his trademark.
10:49 Bang, bang, bang, ping, ping, ping.
10:52 There you go.
10:53 Wow, they're really going to cook for us this morning.
10:56 Chef JR and Chef Boy, let's start cooking.
11:01 Ping, ping, ping.
11:07 Ping, ping, ping.
11:09 Yum, yum, yum.
11:11 Yum.
11:13 Welcome to the Grand Kusina collab with the one and only Master Kusina,
11:21 Chef Boy Logro.
11:23 Thank you, thank you, thank you, Anakread, RJ, JR.
11:27 You know, it's a title that, "Nice to be back in Unang Hirit."
11:31 I know that Chef Boy missed wearing his Unang Hirit apron.
11:35 I know that our viewers, Chefs, in Unang Hirit,
11:38 really missed you and are still waiting for you.
11:41 And they know that when it goes, "Ping, ping, ping," and "Yum, yum, yum,"
11:45 you'll definitely win.
11:47 Thank you so much, Chef JR.
11:49 You know, we really missed you in Unang Hirit,
11:51 especially our guests in the studio.
11:55 Sir Egan,
11:56 Egan,
11:57 Susan,
11:58 Matthew.
11:59 Chef Boy sent them.
12:00 Yes, try it.
12:01 Try it. It's delicious.
12:02 I'm sure it's solid.
12:03 And Chef Boy, you brought us here today
12:05 to a new open-air branch of your restaurant
12:08 where the theme is "Old-fashioned BBQ and Ribs."
12:11 Yes, that's right.
12:12 It's simple, Chef.
12:13 Yes.
12:14 We said "BBQ."
12:15 Yes.
12:16 This is brisket.
12:17 One of our big dishes.
12:18 Yes.
12:19 Brisket with garlic pasta.
12:20 Yes, that's right.
12:22 We need a combination for that.
12:24 Not just rice.
12:25 Yes.
12:26 Of course, we also have the option of rice.
12:28 Yes.
12:29 Right, Chef Boy?
12:30 And, my dear viewers,
12:31 unlimited options.
12:32 You have a lot to choose from here, Chef Boy.
12:34 How did you start your concept
12:36 for your old-fashioned restaurant?
12:39 Well, Chef Gian,
12:41 when I was abroad,
12:43 I was in Spain.
12:44 That's where it started.
12:46 Okay.
12:47 Then I thought,
12:48 when I go back to the Philippines,
12:49 we should also try
12:51 what we learned there
12:53 so that they can also taste our specialty.
12:56 Of course.
12:57 And you mentioned, Chef,
12:58 one of the countries you went to.
13:01 Yes.
13:02 If you don't know,
13:03 you should know that
13:05 Chef Boy is one of the first
13:08 Filipino chefs.
13:10 Wow, executive chef.
13:11 Executive chef.
13:12 Five-star hotel.
13:13 Of a five-star hotel here in the Philippines.
13:15 Yes, that's right.
13:16 Chef, I'm from the hotel industry.
13:18 So, that's a big deal for us.
13:20 It's a great honor to be an executive chef.
13:22 Thank you.
13:23 What more than a first Filipino executive chef
13:26 of a five-star hotel.
13:28 Yes, it's really just luck.
13:30 Yes.
13:31 You should be ready for challenges.
13:37 Challenges.
13:38 And of course,
13:39 you should have preparation.
13:41 You can't just rely on luck.
13:43 Yes.
13:44 You need to be prepared.
13:45 Yes.
13:46 And because of Chef Boy's success,
13:48 he became a brand ambassador.
13:50 That's right.
13:51 Chef is very busy.
13:52 He's endorsing his products
13:54 and the companies that are with him.
13:56 And of course,
13:57 he's a TV host.
13:58 We all know that.
13:59 I mean, I'm just a TV host.
14:02 Yes.
14:03 The original.
14:04 Here it is.
14:05 Here it is.
14:06 I'll give you the throne.
14:07 I'm the successor.
14:08 No one can get the throne of Chef Boy.
14:10 And that's it.
14:11 Young generation.
14:12 You're that.
14:13 Younger generation.
14:14 But Chef, we always celebrate your success.
14:17 In fact, very recently,
14:19 Chef Boy celebrated his 50th anniversary.
14:24 That's right.
14:25 You know,
14:26 it's rare to get that.
14:27 Of course.
14:28 No matter what,
14:29 it's rare.
14:30 Especially in a profession.
14:32 Yes, in cooking.
14:34 How does it feel, Chef,
14:35 that night,
14:37 you celebrated your 50th anniversary
14:40 in the culinary industry
14:41 with your friends and family?
14:43 I'm thankful that all the chefs were there.
14:46 Chef Daud Laudico,
14:48 Chef Tatong,
14:49 all the chefs were there.
14:51 It's very nice that I reached that age.
14:56 Of course, it's your 50th anniversary.
14:58 You're our mentor.
15:00 You're a master.
15:01 Thank you.
15:02 And now, as a food explorer,
15:04 Yes.
15:05 As a humble food explorer,
15:07 Chef, can you teach us
15:09 about your specialty in this restaurant?
15:12 Yes, of course.
15:13 What's our specialty, Chef?
15:15 This is the beef brisket that I grew.
15:17 Beef brisket.
15:18 We'll grill it.
15:19 You'll cook, I'll cook.
15:21 You'll plate, I'll plate.
15:23 You'll garnish, I'll garnish.
15:25 Chef, before we grill it,
15:27 the preparation is not a joke.
15:29 Yes.
15:30 When we say beef brisket,
15:32 it's really cooked for hours and days
15:34 to make it delicious.
15:36 That's right.
15:37 It's been brined for three days.
15:39 Okay.
15:40 It's been brined.
15:41 It's soaked in water with a few ingredients.
15:45 Yes.
15:46 For flavor.
15:47 For flavor.
15:48 After three days,
15:49 we'll bake it in the oven or roasting in the oven.
15:52 You'll roast it.
15:53 Slow cooking for six to eight hours.
15:56 Chef, is it very critical to slow cook the beef brisket?
16:00 Yes, it should be.
16:01 Because it shrinks when it's overheated.
16:04 The temperature shouldn't be too high.
16:05 Yes.
16:06 So, slow cooking will create a good taste and flavor of our beef.
16:10 Of course.
16:11 So, here, Chef.
16:12 We sliced it.
16:13 This is upon order.
16:15 And we'll grill it.
16:17 And we'll grill it.
16:18 So, it's like this.
16:19 Okay, Chef.
16:20 It's for you.
16:21 Okay, thank you, Chef.
16:22 So,
16:23 we'll put it here.
16:24 I'll put it here.
16:25 So,
16:26 dear viewers,
16:27 look at their grill, Chef.
16:29 Lava rocks.
16:30 Lava rocks.
16:31 Lava rocks.
16:32 It's called environmental friendly.
16:35 It's true.
16:36 Yes.
16:37 So, we're grilling it.
16:38 Chef, I have a question.
16:40 Although we don't see you on TV often,
16:45 you're still very active.
16:47 Yes.
16:48 Chef Boy, in terms of cooking.
16:50 Yes.
16:51 Chef, you're often on your farm.
16:53 Yes, my son.
16:54 You know,
16:55 there's nothing better than being on a farm.
16:58 If I can say that
17:02 if you have money,
17:03 you should buy a farm.
17:05 And you should enjoy it.
17:06 Especially for my age.
17:07 Yes.
17:08 Fresh air.
17:09 I enjoy being on a farm.
17:10 So, Chef Boy is at the point where he's enjoying his own pleasure.
17:15 Right, Chef?
17:16 Yes, that's right.
17:17 You're giving yourself time to enjoy the farm life
17:20 and slow down.
17:21 Yes.
17:22 And just chill.
17:23 Just chill.
17:24 But Chef Boy is still teaching his YouTube page.
17:30 Yes.
17:31 On your channel.
17:32 Yes.
17:33 Chef Boy's YouTube channel is very active.
17:36 So, we'll learn a lot from his cooking techniques.
17:39 And of course, I can't forget the lessons you're giving to your viewers.
17:45 Not just in cooking.
17:47 Yes, we need to teach them.
17:49 That's the dream of being a chef, just like Chef JR.
17:52 Yes.
17:53 It's good because he said you're free to eat.
17:56 Before the chef eats, you should eat first.
17:58 It's true, right?
17:59 It should be.
18:00 Of course.
18:01 Because Chef, in a way,
18:02 if that happens,
18:03 you feel like you're hurt or you're feeling bad,
18:06 or you feel negative, like you're hungry.
18:08 Yes.
18:09 Will it affect your cooking?
18:10 Yes.
18:11 You should be full.
18:12 You should have peace of mind.
18:14 Okay.
18:15 So, Chef,
18:16 when we roast the beef,
18:18 we should slice it.
18:20 Yes.
18:21 There.
18:22 Because it's already cooked,
18:23 we should slice it.
18:24 Yes.
18:25 The last touch we'll grill is the Laparillada.
18:28 Not the Laparillada.
18:30 So, what will happen is,
18:31 we'll plate it.
18:33 There.
18:34 We can plate it now.
18:36 But, Chef,
18:37 Yes.
18:38 There.
18:40 We'll put it here.
18:41 Wow.
18:42 So, this is how it's served in a restaurant.
18:45 And guys,
18:46 you know that this is prepared
18:49 because the meat is so tender.
18:52 And when we're talking about beef brisket,
18:55 it really needs to be tender, Chef.
18:59 Chef,
19:00 our serving won't be complete
19:02 if you don't have your signature.
19:05 Okay, let's think about it.
19:06 Okay.
19:07 We need to think about it.
19:08 Challenge.
19:09 [laughs]
19:10 Okay, so.
19:11 Alright.
19:12 [tapping]
19:15 There.
19:16 Here it is, my fellow chefs.
19:17 Here's the Grand Cuisine Cola.
19:20 [applause]
19:21 We need to be loud.
19:23 This is our 10th generation.
19:24 Let's do it together.
19:25 Ping, ping, ping, ping, ping, ping, ping, ping, ping, ping.
19:28 There.
19:29 This is solid.
19:30 Right?
19:31 This is delicious.
19:32 We know that you've been preparing this for a few days.
19:34 Go ahead, go ahead.
19:35 You've garnished it with the chef's cuisine.
19:37 So, what's your answer?
19:38 We don't have anything else to add.
19:40 You can add more.
19:42 This is all mine, chef.
19:43 Go ahead, use your hands.
19:44 That's yours.
19:45 [laughs]
19:47 How is it?
19:48 The softness, chef,
19:50 it's like I'm in heaven right now.
19:52 Wow.
19:53 And the smoky flavor, chef.
19:55 Right, right, right.
19:56 The char that we grilled last time.
20:00 Yes, that's right.
20:01 Use your hands too.
20:02 Yum, yum, yum.
20:03 There.
20:04 It's hot.
20:05 It's always a pleasure, chef,
20:06 to have you with us.
20:08 We know that you miss the first-time chefs.
20:11 And here, thank you so much.
20:12 And I'm able to taste the cooking of Chef Boy Lobro again.
20:15 Oh my God.
20:16 It's delicious.
20:17 Best job ever, chef.
20:18 Go ahead, taste it.
20:20 Sir Egan,
20:22 Ma'am Susan, Sir Ivan,
20:23 Brother Mateo, and Saira.
20:25 You're all amazing.
20:26 Yes.
20:27 Here.
20:28 Keep going.
20:29 Later, my dear friends,
20:30 we won't end our Grand Cuisine collab here
20:32 because, chef,
20:34 we have a challenge for you.
20:35 Really?
20:36 Wow, I'm ready for that.
20:37 I'm sure.
20:38 I'm going to do my best.
20:39 We know that.
20:40 Of course, it's always fun to be with Chef Boy Lobro,
20:43 the one and legendary culinary artist of the Philippines.
20:46 Thank you.
20:47 Our food adventure will continue here in Commonwealth, Quezon City.
20:50 Just stay tuned
20:51 here in your country, Mauritius,
20:53 where you're always the first to...
20:54 "UNANG HERI!"
20:57 Ma'am Papa, yum, yum, yum.
20:58 Bing, bing, bing.
21:00 We're really enjoying our breakfast.
21:02 This Monday morning, someone did a collab.
21:05 Chef JR and Chef Boy Lobro.
21:08 Bing, bing, bing.
21:09 And if they were in a cooking tandem earlier,
21:11 now they're going to challenge each other in the Bing, Bing, Bing Challenge.
21:14 They're going to chop quickly,
21:17 just like one of Chef Boy's signature moves.
21:20 Chef JR, are you ready?
21:22 I'm excited.
21:23 Chef Boy Lobro, how are you?
21:25 Yes!
21:26 Yes, ma'am Susan.
21:28 Yes.
21:29 Of course.
21:30 Of course, of course.
21:32 So, my dear friends, we're all ready in the studio.
21:37 Yes, Igal, ma'am Susan, Syrah, and Matthew Gachelle.
21:41 There's a lot of people.
21:42 There, you're in a hurry.
21:44 I'm sure Chef Boy and our friends enjoyed eating in the studio earlier.
21:51 We cooked.
21:52 Earlier, we did a collab where you taught me, Chef,
21:55 one of the recipes of the dishes you serve here,
21:58 in an old-fashioned barbecue and grill restaurant here in Commonwealth.
22:03 Yes.
22:04 So, even though Chef Boy is usually in Davao,
22:06 no worries, my dear friends,
22:08 because you'll still be able to taste the deliciousness of his recipes here in his restaurant.
22:13 In La Parellada.
22:14 There, Chef.
22:15 And, Chef, what are the delicious dishes here?
22:19 Of course, all of them, my dear.
22:21 This is delicious, right?
22:22 Yes, this is our quesadillas.
22:24 Our quesadillas.
22:25 Yes, taste it first.
22:26 Mmm… tacos.
22:28 We have tacos there.
22:29 This has quesadillas but with toppings.
22:31 Okay.
22:32 This is the roast beef.
22:34 That's the beef we cooked earlier, Chef.
22:35 Yes, the beef with pasta.
22:37 We cooked it earlier.
22:38 Okay.
22:39 And this is our burritos.
22:41 Yes.
22:42 Of course, burritos cannot be left out.
22:43 Yes, you know, this is very filling.
22:44 It's cheap.
22:45 Only P119.
22:47 One roll.
22:48 One, two, or one roll.
22:49 Wow, wow, wow.
22:50 Alright.
22:51 So, here it is, Chef.
22:52 Okay.
22:53 What I noticed earlier in the studio is that your chopping is your signature.
22:57 Yes.
22:58 On cam, and you're not even looking.
22:59 Oh.
23:00 You know everything.
23:01 You know everything, Chef.
23:02 This is our shallot.
23:03 It's very simple.
23:04 Chop.
23:05 Just make it quick before you chop.
23:06 Okay.
23:07 Go ahead.
23:08 Timer.
23:09 Start.
23:10 Starts now.
23:11 Kids, don't do this at home.
23:21 Yes, you need to.
23:22 Your parents need to supervise you.
23:23 Yes.
23:24 That's right.
23:25 Okay, carrots.
23:26 Okay.
23:27 We're going to have a fight here, Chef.
23:34 You know.
23:35 There.
23:37 Hey.
23:40 We're going to have a rock and roll here.
23:43 Alright.
23:45 I'm slowing down.
23:52 Here it is, Chef.
23:53 For our finale, Chef.
23:55 The finale.
23:56 Here it is.
23:57 The finale.
23:58 Yeah.
23:59 Alright.
24:03 Show.
24:04 Ping, ping, ping, ping, ping.
24:05 Ping, ping, ping, ping, ping, ping, ping, ping.
24:07 Ping.
24:08 My dear friends.
24:10 Yum, yum, yum.
24:11 Here it is.
24:13 The winner.
24:14 Go.
24:15 And of course, Chef, thank you for inviting us to our challenge.
24:17 Yes, you're welcome.
24:18 And of course,
24:19 as a gift from our Unang Hirip family,
24:22 we have a simple gift for you, Chef.
24:25 Wow, that's simple.
24:26 It's simple, Chef.
24:27 Oh my.
24:28 You missed this.
24:29 So that while you're farming in your paradise in Davao,
24:33 you can wear the Unang Hirip T-shirt.
24:36 And there's another one.
24:37 This is the apron, if I'm not mistaken.
24:40 Is this a room?
24:41 A room?
24:42 Sir Egan will answer.
24:43 Is this a room?
24:44 Egan, is this a room?
24:45 Mateo Gaule Chile.
24:48 And this is a cake.
24:49 Happy 50th anniversary, Chef.
24:51 Thank you, thank you.
24:52 Wow.
24:53 To a legend.
24:54 Thank you very much to Unang Hirip,
24:57 Egan, and Mam Susan, Shaira, and Mateo Gaule Chile.
25:02 Thank you.
25:04 Thank you very much.
25:05 Thank you.
25:06 And you, it's family?
25:07 Yes, Chef Boy is really a family of Unang Hirip.
25:09 And of course, to all the people who were inspired,
25:12 to all the people who are watching you,
25:14 and to all the people who literally taught you,
25:18 this is your 50th anniversary, Chef.
25:20 Yes.
25:21 The Food Adventure is continuing.
25:23 Chef Boy,
25:24 with his Unang Hirip!
25:28 [no audio]