Maricel Morales at Nadia Montenegro, saan nakuha ang galing sa kusina? | SiS (Stream Together)
Hindi lang pang-camera, pangkusina pa! Sina Maricel Morales, Diego Castro, at Nadia Montenegro ang mga artistang expert na sa pag-akting, expert pa sa kusina!
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00:00We walk hand in hand, we dream together. We giggle and laugh like kids forever.
00:12We're two different people, but we're having fun. We talk about anything under the sun.
00:19We are sisters, we are friends. It's our magic that never ends.
00:27I got you sis, you got me. The best of friends we'll always, always be.
00:39We always have fun, being together. You know me the best, we're friends forever.
00:47Through good times and bad, I'm here for you sis, right by your side.
00:52Hit or miss, we are sisters, we are friends. It's our magic that never ends.
01:01I got you sis, you got me. The best of friends, the best of friends.
01:09The best of friends we'll always, always be. We are sisters, we are sisters.
01:18Good morning! Good morning!
01:23Hey, let's eat peanuts.
01:25We're smart.
01:27Food for the brain.
01:29Hey, but there's food for the brain that we don't eat. Do you know what that is?
01:33What is that? Food for thought.
01:35Food for thought. Ah yes, just like that. There's a lot.
01:39Why food for thought?
01:41Because these are the things that nourish our thoughts.
01:48Exactly, it hones our skill to think.
01:51Just like an example, the way to a man's heart is through his stomach.
01:58Ah, you mean?
01:59It goes from the stomach to his heart.
02:02Ha!
02:03I didn't mean that.
02:05Why?
02:06Why?
02:08Because if you fill a man's stomach, he'll relax, he'll be happy, he'll love you.
02:16Because he's very physical.
02:19So, you have a big appetite.
02:22How's Arianne's appetite?
02:25She's the winner.
02:26Did you fill her stomach with jelly?
02:27Yes, I did.
02:28Did you fill her stomach with salty muffins?
02:30We'll talk about that later.
02:33Anyway, that's what we're going to talk about today.
02:37Food!
02:38Wow!
02:39Let's just start.
02:41We're going to have guests today who will teach us how to cook their special recipe.
02:48And hopefully, I'll make them taste it.
02:51Yes!
02:52We're excited!
02:54Let's do this today.
02:55So, when we come back, you'll see us eating.
03:02We are sisters.
03:06Always be.
03:07We are sisters.
03:09We are sisters.
03:13We thought that their talents are just for the screen, but we discovered that they're not just artists,
03:19they're also cooks.
03:21That's why we invited them here, Sis, to share with us their prize.
03:28They're just here to share their recipe.
03:32Okay, fine.
03:33Please welcome, Maricel Morales, Diego Castro, and my drama queen, Rose.
03:41So, food and cooking.
03:45Did you know that there's a difference between Kapampangan and Pampanggenya?
03:51Actually, Kapampangan is our dialect.
03:54And Pampanggenya, you're from there.
03:56Yes.
03:57What's the difference between being from Pampanggenya and being good at cooking?
04:02They say that if you're from there, you're really good at cooking.
04:04It's like, it's in the blood.
04:05That's what they say.
04:07Actually, it's true.
04:09Most of the people I know who are from Pampangga are really good at cooking.
04:12And maybe, if you're from Pampanggan, you already have something that you need to learn and cook.
04:19Because it's like, there's no difference.
04:22Yes.
04:23Because before, when I was young, I didn't cook.
04:26It's like, hey, you're from Pampanggan, you're good at cooking, right?
04:29It's like, no.
04:30Only my mom.
04:31I don't cook.
04:33Your mom, that's really a past time.
04:35Yes.
04:36From my grandma to my mom.
04:38They're the artists in food.
04:41I'm just learning lately.
04:43So, I only know simple recipes.
04:47From my mom.
04:49But for them, when they're cooking, I don't want to learn that.
04:52I want to work.
04:53It's like that.
04:54I learned from Drego that they have formal training in cooking.
04:57Oh, is that true?
04:59No, he's formal.
05:00I'm informal.
05:02What's the difference?
05:03No, because I think Drego graduated.
05:05No, I'm graduating this year.
05:07The only difference is that we only have marketing and training.
05:11But basically, it's the same.
05:12Yes, it's the same.
05:13For me, I just took the weekly, weekly.
05:15In the restaurants, they give seminars.
05:18Do you think that you can acquire the same skills in cooking?
05:23Not the whole package.
05:25Not as vast?
05:26Yes, because my grandma was a chef in Spain.
05:29I just got the passion for cooking.
05:32When I was young, I wanted to learn this.
05:39What about you, Drego?
05:40Do you think cooking is a skill?
05:42I think it's a passion.
05:45It's a passion.
05:46You have to love food.
05:47Some people just go there to cook, right?
05:50You have to love to eat.
05:52As in, really love to eat.
05:54I agree.
05:56It's really delicious to eat.
05:57It's delicious.
05:58We all agree on that.
06:00Who encouraged you to learn to cook?
06:02Like you.
06:03Like me.
06:04Because I'm already pressured.
06:05I'm already pressured.
06:06I have a husband, so I need to learn.
06:08Plus, when I was pregnant, my mom was always telling me,
06:12When are you going to learn?
06:14When you have a husband.
06:15You need to learn now.
06:16You need to learn.
06:17You need to learn.
06:19Sometimes, I watch, but I don't really cook.
06:23Because I really love to eat.
06:26When I'm there, I'm always the last one standing in the dining room.
06:29Because I'm the one who eats the most.
06:31You eat.
06:33You did it on purpose.
06:35I don't know.
06:36Ever since, I want to go to all the restaurants.
06:39And think, how did they do this?
06:41Yes.
06:42So, the first course I took was herbs and spices in CCA.
06:46From then on, my two days of training there,
06:51I think I already made 101 recipes.
06:54So, from then on, I enrolled more and more.
06:58What about you, Diego?
06:59For me, there was a time when I ran out of money.
07:03And I really wanted to eat out.
07:05So, what I did was, I started reading cookbooks.
07:09Then, I started cooking.
07:10Then, I found out that I could do it.
07:12So, I told my dad.
07:14Of course, it's a bit expensive.
07:16So, I enrolled.
07:19How many years were you there?
07:20Actually, two years.
07:22But there was a delay because I have an apprenticeship.
07:25Then, there's going to be a practicum.
07:27Then, I have to go abroad to train with foreign chefs.
07:30So, after you graduate, you're going to go abroad.
07:33Yes, to train with other chefs.
07:34But before he can go abroad, he needs a six-month apprenticeship.
07:37Yes, a six-month apprenticeship.
07:39It's like a college course.
07:40Yes.
07:41That's why I'm laughing.
07:42I'm really laughing.
07:44Yes, I'm laughing.
07:45What's your forte?
07:47Maricel?
07:48Ace told me that my forte is Sinigang in Sampaloc.
07:55Either Sugpo or Buto-Buto.
07:57Is this real Sampaloc?
07:58Yes.
07:59As in, I like it the hard way.
08:01That's how Sampaloc is made.
08:03Sometimes, I even blend it.
08:05So, the taste is there.
08:08For me, anything from the Mediterranean region.
08:12And breads.
08:13I love baking breads also.
08:15I want to taste it.
08:17Can I try Sampaloc?
08:19I want to eat anything right now.
08:22How do you like it?
08:23Because I have five kids.
08:25Two of them can't eat chicken.
08:27They have skin asthma.
08:28You just need to think.
08:30You can't just eat hamburgers.
08:33You need to add this and that.
08:38I don't have a specialty.
08:40Although, anything I want to cook,
08:42I will definitely learn it on the first or the second try.
08:46Let's try our amazing guests in cooking.
08:49The first one to share her specialty is Nadja.
08:53Let's see how her Nadjalicious Caldereta tastes.
08:59Okay, Nadjalicious Caldereta.
09:02And this is Nadjalicious.
09:04She will cook Caldereta.
09:06Donuts?
09:07Okay.
09:08We have one kilo of Camto.
09:12Actually, it's your choice of beef.
09:15And I have bell pepper, green bell pepper.
09:19Tomato sauce, which is optional if you want.
09:22Green peas.
09:24Green olives, of course.
09:26My Caldereta mix.
09:28And potatoes.
09:29And my special secret.
09:31Cheese.
09:32Yes.
09:33Now, this is the 3 cups of broth that you boiled.
09:39Of course, you will add this.
09:41We don't have anything else.
09:43Of course, I'm just here.
09:44I'm not going to help.
09:45I'm just going to watch.
09:47Yes.
09:48You will let it soften for at least an hour.
09:52Now, when it's soft,
09:55we will add the Caldereta mix.
09:58Okay.
10:00So that it will dissolve.
10:02So that it will be absorbed by the meat.
10:04You're the one who taught me how to do this.
10:07Of course, you taught me.
10:08What did you put in the Caldereta?
10:10Nothing.
10:11You just mixed the Caldereta.
10:13Yes.
10:14I just thought of it.
10:15Then, I just mixed it.
10:18There.
10:19After that, let's say 20 minutes,
10:21you will add the green olives.
10:27And then, the red and green bell pepper.
10:36Okay, after putting the red and green bell pepper,
10:39let it simmer for 5 minutes.
10:41Longer if you want, right?
10:43Yes, if you want.
10:44It really tastes good when you eat the bell pepper.
10:46It's really soft, right?
10:47And then, you put your green peas.
10:51There.
10:52Now, it's optional, Denise.
10:54Sometimes, I put tomato sauce.
10:56Sometimes, I don't.
10:57But if you want, it's still okay.
10:59As long as, after you put the tomato sauce,
11:02you simmer it for another 10 minutes.
11:05So that it will blend.
11:06Yes.
11:08There.
11:09If it's a bit dry, you can add broth.
11:11Broth, yes.
11:13It doesn't matter if you put too much broth
11:15because later, when you put the secret cheese,
11:18it will thicken.
11:20Right?
11:21There.
11:22Then, after that, of course,
11:24our last...
11:25Is the potatoes.
11:26Is the potatoes.
11:28So, as you can see, the potatoes are soaked in water.
11:31So that it won't turn black.
11:34There.
11:36Okay.
11:38Mix, mix.
11:42And then,
11:44of course, we'll cover it.
11:45But since we're not using it,
11:47when your potatoes are cooked,
11:49after 5 or 8 minutes,
11:51then, the last one is
11:53the cheese, the secret.
11:55Our cheese.
11:57If you want quick melt,
11:58if you want cheddar,
11:59that's the Najalicious secret.
12:02There.
12:03Should we use quick melt?
12:05It's better.
12:06Because it will blend faster.
12:09If you don't have cheese,
12:11you can use cream or...
12:14Right?
12:16There, that's our secret.
12:17It smells good.
12:19And if you want it spicy,
12:20you can add chili.
12:21Chili, labuyo.
12:22Yeah.
12:23There.
12:24So, our cheese is melting.
12:28It's starting to thicken.
12:30Your car looks like a carnival.
12:34There.
12:35That is the caldojeta.
12:37Okay.
12:38So,
12:39we'll taste it.
12:40Let it simmer.
12:42Then, we'll taste it.
12:44When we come back,
12:45we'll celebrate
12:47the Najalicious caldojeta.
13:05We'll taste it now.
13:07Najalicious caldojeta.
13:11Okay, fine.
13:14Sorry.
13:15You're too excited.
13:16I'm so excited.
13:17Let's taste it.
13:18Okay.
13:19We're really tasting it at the same time.
13:22Caldojeta.
13:24I'm so tense.
13:27It's delicious.
13:29You're tasting it.
13:30We just need rice.
13:34Let's taste the garlic rice.
13:37What's your favorite part of cooking?
13:40I hate the prepping.
13:41The chopping.
13:42Yeah, me too.
13:43I don't like it.
13:44I like it when it's done.
13:46My favorite part is when there are comments.
13:47The eating.
13:48Actually, the comments.
13:50Of course, that's the most fulfilling part, right?
13:53Even if the comments are bad,
13:54at least I know what I did was wrong.
13:57I hope it's true, right?
13:58Yes.
13:59So, how is it, Diego?
14:00When you go home,
14:01do you cook for your family?
14:02No.
14:03I buy tapa
14:05or I buy corned beef.
14:07Sure.
14:08He's tired of the delicious food.
14:10I only buy ostrich.
14:12So, when I go home,
14:13I look for real food.
14:16Real food.
14:17Yeah, spicy to your egg.
14:19But how do you...
14:21Because that's the hardest part, right?
14:22Especially if you have a family.
14:24How do you get the taste
14:26of the people you're cooking for?
14:29Maybe if you ask,
14:30like me,
14:32that's how I react when I'm asked.
14:34What kind of comment?
14:35To say it's delicious.
14:36No, I don't want that.
14:37That it's okay.
14:38The real thing.
14:39Yes.
14:40I want to hear if it's not enough.
14:42If it's not enough.
14:43The real thing.
14:44Yes.
14:45To improve.
14:46Do you want it to be spicy or what?
14:47A little sweet?
14:48Because our tastes are different.
14:51For me, at home,
14:52it's hard because there are a lot of comments, right?
14:54My daughter is like,
14:55Mom, I don't like this.
14:57I want this.
14:58But at the end of the day,
15:00if the boy says,
15:01it's delicious,
15:02it's okay.
15:03You win.
15:06That's the real fulfillment, I guess.
15:08When the people you're cooking for
15:10appreciate what you cook.
15:11Even if it's not enough.
15:12That's it, when it's not enough.
15:14Because I just don't cook for the family.
15:16All of us at home,
15:18all of my helpers,
15:20we're all one.
15:22What do you dislike the most?
15:24Garlic,
15:25chopping garlic.
15:28Onion, garlic.
15:29Onion, garlic.
15:30Because it's small,
15:32it's hard to cut.
15:34Onion.
15:35You don't like onion?
15:36I don't like garlic.
15:37What's the secret to not getting teary-eyed?
15:40You wear glasses.
15:43I don't wear glasses.
15:45It makes you wet.
15:47The knife.
15:48Even the knife,
15:49when you wet it.
15:50So you don't get teary-eyed?
15:51Yeah.
15:52So the juice doesn't splatter.
15:54Actually, that's what makes you teary-eyed.
15:56Usually, when you cut the onion,
15:57the part that's soft,
15:59it doesn't make you teary-eyed.
16:01Because when you open it,
16:03it gets watery, right, Ning?
16:05Although it really helps when you wear glasses.
16:08Right?
16:10Shield.
16:13Onion shield.
16:14Cooking, for some people,
16:16is a form of relaxation.
16:18But for Diego,
16:19since you are studying it,
16:21isn't there a stress involved?
16:24It's a form of stress for me.
16:26But it's because
16:27you really love to do it.
16:29So you won't stop.
16:30You really have to have the passion.
16:32And I discovered that
16:33your thick skin
16:34turns out to be your trademark vision.
16:38Because a few times,
16:39I failed cooking.
16:40I burnt it.
16:41I put too much.
16:42I put something I'm not supposed to put.
16:44It ended up that
16:45I didn't like it.
16:47Pressure.
16:48Do you have pressure when you cook?
16:50Time.
16:51Time.
16:52When it's sudden.
16:53Yes.
16:54There.
16:55When it suddenly comes.
16:56We have to finish the sinigang.
16:57Five minutes.
16:58We have to finish the sinigang.
16:59Seven o'clock.
17:01You can't put it all.
17:02You have to tenderize the meat.
17:05Sometimes,
17:06I have to bring my son to school in the morning.
17:09So before we leave,
17:11there should be food.
17:12So when we come back,
17:13we'll be ready.
17:15Of course, when you come back,
17:16you'll still cook.
17:17Sometimes,
17:18or sometimes,
17:19it's not like
17:20I'll just do whatever.
17:21I'll just do that
17:22because
17:23there's a time
17:24when even if you want to cook,
17:25you're just too lazy.
17:27There's not enough time
17:29and also,
17:30let's admit it,
17:31there are times when we want to be famous.
17:33Yes.
17:34There are times when you're arrogant.
17:35That's how it is.
17:36When I cook for you,
17:37and then they come
17:38with double the amount
17:39that,
17:40you know,
17:41they're so cute.
17:42They're double.
17:43What's that?
17:44Just three.
17:45What?
17:46It's a bit odd.
17:47It's a bit odd.
17:48It's a bit weird.
17:49So you panic, right?
17:50That's why you need something ready in the fridge.
17:53It's not ready food.
17:55Because if it's like that,
17:56it's hard.
17:57It's not ready food.
17:58It's not ready food.
17:59You just need to have
18:00some stock.
18:01Some pasta.
18:02Yes, pasta.
18:03Or anything that I can think of.
18:04For example,
18:05even if it's a quesadilla,
18:06you just need to fry it a lot.
18:08Maybe you should make
18:09a small,
18:10I mean,
18:11a little salad
18:12or a delicious fried rice
18:13or an omelette
18:14that has, you know,
18:15art.
18:16Yes.
18:18Okay.
18:19Now, let's find out
18:20Diego's secret
18:21to his
18:22exciting
18:23Pael Yum Yum.
18:24Pael Yum Yum.
18:26And now,
18:27let's find out
18:28Diego's
18:29Pael Yum Yum.
18:31Let's start with the ingredients.
18:32Yeah, okay.
18:33Actually, this recipe,
18:34you know,
18:35was inspired by
18:36a chef friend of mine,
18:37Chef Phillip.
18:38So, this is
18:39chorizo,
18:40lemon wedges,
18:41squid rings,
18:42and then,
18:43rice.
18:44Any rice will do,
18:45but preferably
18:46the short grain.
18:47Okay.
18:48And then,
18:49red bell pepper,
18:50green bell pepper,
18:51baguio beans,
18:52peas,
18:53chicken thigh,
18:54onions,
18:55bacon slabs,
18:56and then,
18:57pepper.
18:58So, that's bacon.
18:59Yeah, bacon slabs.
19:00Okay, okay, okay.
19:01To make it more flavorful.
19:02Let us begin.
19:03So, first,
19:04we have to
19:05heat the pan
19:06at least
19:07almost to the
19:08smoking point.
19:10So, it's a little hot.
19:12We put a little of the oil.
19:14Olive oil, right?
19:15Preferably olive oil.
19:16Is this extra virgin?
19:17Because it's dark.
19:18Why is it like that?
19:19I think this is
19:20sesame oil.
19:21Anyway, any oil
19:22will do.
19:23Any oil?
19:24Yeah, any oil will do.
19:25There's a lot of oil
19:26but it's not that flavorful.
19:27A little.
19:28Right?
19:29Just for a variation.
19:30Okay, fine.
19:31Okay, now,
19:32it's a little hot.
19:33You put in the
19:34chorizo.
19:35The meat first,
19:36the meat group.
19:37Then, the bacon.
19:42Bacon.
19:44And then,
19:45you try to
19:46render the fat.
19:47Get the oil out
19:48so that the flavor
19:49will come out.
19:50Yeah, it will come out.
19:51And then, you brown it a little.
19:53It's not too crisp, right?
19:56Then, you
19:58get at least
19:59a pinch of pepper.
20:01Then, put it on the meat.
20:03Then, you mix it again.
20:06And then, next,
20:07you put the onion.
20:09It smells good.
20:14Then, you
20:15saute the onion
20:16until it's
20:17translucent.
20:19Okay.
20:20Don't make it too brown.
20:21Don't make it too brown.
20:23Do you have a restaurant
20:24that you're opening?
20:25Yeah, in March,
20:26we're opening
20:27a Spanish restaurant.
20:28And this is
20:29one of the items
20:30that you can find there.
20:31Where is this?
20:32This is in Tomas Morato.
20:33It's in
20:34Alessi,
20:35the street.
20:36Okay, okay.
20:37And then, after that,
20:38you put the
20:40rice.
20:41And then, you put it
20:42in the oil.
20:43So, you put it
20:44in rice?
20:45Yeah, rice.
20:46The term here
20:47is called
20:48cracking.
20:49Cracking?
20:50Cracking the rice.
20:51You leave it there.
20:52You cook it
20:53until you hear
20:54a cracking sound.
20:55This happens
20:56when the rice
20:57takes in the flavor
20:58of the meat
20:59and everything.
21:00Not the water,
21:01but the flavor
21:02of the oil,
21:03the oil of the bacon
21:04and the chorizo.
21:05Yeah.
21:06And then,
21:07the next step is
21:08you put
21:09the,
21:10at least,
21:11one
21:12scoop of
21:13the chicken stock.
21:14Chicken stock.
21:15Don't put
21:16all of it right away.
21:18Because,
21:19if you put it
21:20right away,
21:21it will dry up.
21:22Oh, really?
21:23Yeah.
21:24Little by little.
21:27You're like balancing it.
21:30Mix it a little.
21:31Then,
21:32you flatten it out
21:33so that
21:34it will cook
21:35evenly.
21:36Then, you put
21:37the chicken.
21:45You can blend.
21:46Put the chicken.
21:48Then, you wait
21:49for it for a while.
21:51Then,
21:52usually,
21:53because there's not
21:54much space,
21:55usually,
21:56when the chicken is
21:57cooked,
21:58you transfer it
21:59to another pan.
22:00And then,
22:01you brown it.
22:02You burn the skin.
22:03So, you'll fry it
22:04a little.
22:05So, it gives it
22:06that nice color.
22:07And then,
22:08in a separate pan,
22:09in a pot,
22:10there's boiling water.
22:11You put
22:12all the veggies.
22:13So,
22:14you let them boil.
22:15Yeah,
22:16just blanch them.
22:17So,
22:18they don't get wilted
22:19while cooking.
22:20Also,
22:21add the
22:22squid rings.
22:23You're using,
22:24what do you call that pan?
22:25A paellera.
22:26Huh?
22:27Paellera.
22:28Paellera?
22:29Yeah.
22:30Can you use another pan?
22:31You can use any pan,
22:32actually.
22:33But the reason
22:34why they use this
22:35is because
22:36usually,
22:37the standard paella,
22:38they bake it.
22:39Oh, really?
22:40Yeah, you bake it
22:41in the oven.
22:42Yeah, but since
22:43this is a commercial
22:44restaurant,
22:45you use a stove top.
22:46At least,
22:47you have to finish this
22:48by 20 minutes.
22:49Correct, correct.
22:50So,
22:51the veggies are blanched
22:52so that they don't
22:53get wilted
22:54while cooking.
22:56And then,
22:57once the veggies are blanched,
22:59you transfer them.
23:01Of course,
23:02we don't have a strainer.
23:03Oh, you included
23:04the squid, right?
23:06Yeah.
23:07So that it can be cooked.
23:09Because the other way
23:10of making paella
23:11is by cooking
23:12all the meats
23:13and the vegetables
23:14in separate pans.
23:15One by one.
23:16Oh, like that?
23:17Then, you put it
23:18on top
23:19after.
23:20But this is
23:21one of the commercial
23:22ways of making it.
23:23Faster.
23:24Faster.
23:25And actually,
23:26it comes out really
23:27flavorful because
23:28you blend the flavors.
23:29Yeah.
23:30The important ingredient
23:31for this is saffron,
23:32but it's really hard
23:33to find saffron now.
23:34So, you can use achuete.
23:35Achuete.
23:36To make it orange.
23:37Yeah, to make it orange.
23:38And paprika.
23:39Or paprika.
23:40But do not put
23:41like some people
23:42they put tomatoes
23:43or tomato sauce.
23:44Don't.
23:45That's not advisable
23:46because it will
23:47taste like...
23:48Sour.
23:49It will be sour.
23:50It will be sour.
23:51And then you just
23:52cover it with foil.
23:53Wait for it to cook.
23:54Ever.
23:55Yeah.
23:56And then afterwards,
23:57you put
23:58two wedges of
23:59lemon lime
24:00on top.
24:01And then
24:02with another
24:03on the third
24:04lemon lime,
24:05you squeeze it
24:06over the chicken.
24:07Oh.
24:08So to balance the flavor.
24:09And then the salt and pepper
24:10just according to taste.
24:11It's up to you.
24:12It's up to you.
24:13It's weightless.
24:14It's like it's fast.
24:15It's like it's easy.
24:16Right?
24:17So there.
24:18There are tips for
24:19Paella yum yum
24:20of Diego.
24:21When we come back,
24:22we will taste
24:23the paella
24:24that Diego made.
24:26Don't miss it.
24:39We are sisters.
24:41We are sisters.
24:45This is the paella
24:46that Diego made.
24:47Paella yum yum.
24:49Okay?
24:50I'll get it.
24:51Sorry.
24:52I hope you get it first.
24:53I have a serving spoon.
24:55Serving spoon.
24:56Yes.
24:57There it is.
24:58Radia.
24:59Yes.
25:00I separated the
25:01squid.
25:02Okay.
25:03Let's go.
25:04What's with the squid?
25:05And there's a black hand.
25:07What's that?
25:08When was the first time
25:09you cooked?
25:11Me?
25:12When we moved
25:13to the house
25:14where we live.
25:16Together.
25:17You really cooked?
25:18Yes.
25:19That was the first
25:20disaster.
25:21What?
25:22What disaster is this?
25:23No.
25:24Because of course,
25:25it was my first time.
25:26I didn't know
25:27how to hold
25:28the kitchen utensils.
25:31Then the slices.
25:32My mom is
25:33a bit artistic
25:34with the slices.
25:35Yes.
25:36They need to move
25:37to the sides.
25:38No.
25:39When it's kaldereta,
25:40this is how you slice it.
25:41When it's this,
25:42this is how you slice it.
25:43Per dish.
25:44Ah, okay.
25:45Like that.
25:46That's how they do it.
25:47So, when I help
25:48her in the kitchen,
25:49I cook for her.
25:50Different sizes?
25:51Different.
25:52Go there.
25:53Go there.
25:54Get out of there.
25:55Don't interfere.
25:56And you, Drego?
25:57What?
25:58I'm sorry.
25:59I'm sorry.
26:00We got too excited
26:01about your elephant.
26:02So you,
26:03what was your cooking disaster?
26:04For me,
26:05I almost
26:06killed my dog.
26:08When I was 12.
26:09You didn't even
26:10write it down.
26:11I was 12 years old
26:12because I
26:13I saw this big fish.
26:14Then I put everything.
26:16All the spices
26:17I put in the kitchen.
26:18Then it didn't
26:19stand for 3 days.
26:20You ate your dog?
26:21Yeah.
26:22Because nobody
26:23wanted to eat it.
26:24So, it's just a dog.
26:27It's a disaster.
26:28It didn't stand
26:29for 3 days.
26:30It didn't stand.
26:31It's still alive.
26:32Yes, it's still alive.
26:33What about you, Nan?
26:35For me,
26:36because I was young.
26:38I cut pandesal
26:39and that was my hand.
26:43Super sharp.
26:45That's it.
26:46Actually, it's not a disaster.
26:48You're stupid.
26:49I don't know what to say.
26:52You, Jelly,
26:53I'm sure you have a cooking disaster.
26:55I'm good at this.
26:57I cooked
26:58a muffin.
27:00Because I got excited
27:01when I cooked Ariel.
27:02I brought her taping
27:03because Carmina's taping.
27:05I was just starting.
27:06I brought her.
27:07She was so excited.
27:09I made a muffin.
27:11From scratch?
27:12Yes, from scratch.
27:14I think I added
27:15too much salt.
27:18So, I wanted
27:19the muffin not to be
27:20too sweet
27:21because Ariel
27:22doesn't like it too sweet.
27:25So, I added
27:26less sugar.
27:28I think I added
27:29too much.
27:30It's too salty.
27:31It's too salty.
27:32It's too salty.
27:33It's too salty.
27:34It's like a salty bread.
27:36Oh, my God.
27:37I also added jam.
27:41That's why it's too salty.
27:43You're stupid.
27:44Why do cookies
27:45become mamon?
27:46Me too.
27:48We've been together for years.
27:50Cookies.
27:51You're excited, right?
27:52You want to cook.
27:53Okay, cookies.
27:54Cookies.
27:55It really looks like cookies.
27:56It looks delicious.
27:58I think I didn't
27:59measure it correctly.
28:00Baking soda
28:01is too much.
28:02So, the cookies
28:03will be bitter.
28:05We visited her.
28:06You know,
28:07she really wanted
28:08to please me
28:09so that I won't be sad.
28:10She added
28:11cookies in the syrup.
28:13See?
28:14She did it
28:15in her own way.
28:16Right?
28:18Do you experiment?
28:20Sometimes.
28:21It depends on the mood.
28:22There's a time
28:23when you just want
28:24to try something.
28:25There was a time
28:26like that too.
28:27But, of course,
28:28the first time,
28:29normally,
28:30it becomes a disaster.
28:31So, you're just baking.
28:32You can't experiment.
28:33Yes.
28:34There was a time
28:35I tried the Oreo cheesecake.
28:38I baked it
28:39until 11 at night.
28:41Nothing.
28:42It burned.
28:44When it came out,
28:45we just ate the top
28:46because the crust
28:47burned.
28:49Okay.
28:50Just separate it.
28:51I see.
28:52We'll just separate it.
28:53She didn't even leave.
28:54She didn't even leave.
28:55She didn't even leave.
28:56She didn't even leave.
28:57She didn't even leave the Oreo.
28:59You experiment.
29:00It's okay.
29:01You have to experiment.
29:02You have to try a few stuff.
29:03Actually, yeah.
29:04I love experimenting
29:05with soups.
29:06I did like
29:07a peanut butter soup.
29:09But cold.
29:10A cold peanut butter soup.
29:12And then...
29:13How was the cold
29:14peanut butter soup?
29:16I didn't like it personally.
29:19Some people did.
29:20It's like a dessert.
29:21It's like a snack.
29:22It's like a snack.
29:24Right?
29:25I'm curious
29:26about your peanut butter soup.
29:27A little salted.
29:29But it has a slight taste
29:30of peanut butter.
29:31Why do you have to make
29:32the peanut butter yourself?
29:33Is that how it is?
29:34Bottled peanut butter.
29:35Bottled peanut butter.
29:36And Nad, how about you?
29:37I experimented
29:38almost every day.
29:39I don't like the
29:40one you said
29:41like the caldereta.
29:43I don't like the caldereta.
29:44I like the one with
29:45more cheese.
29:46I just have to
29:47make it different.
29:49The fried chicken
29:50can't just be
29:51fried chicken.
29:52That's the trademark.
29:53Yeah, it has to have
29:54parsley,
29:55garlic powder,
29:56it has to have
29:57something.
29:58Yes.
29:59What is the recipe
30:00that can make
30:01a lot of variations
30:02aside from pasta?
30:03Adobo.
30:05There's adobo.
30:06There's adobo.
30:07There's adobo.
30:08Thousand and One Ways
30:09make adobo.
30:10Because there's adobo
30:11with coconut milk.
30:12There's adobo with
30:13what is it called?
30:14Bagoong.
30:15There's white adobo.
30:16Actually,
30:17almost everything.
30:18There's adobo
30:19especially Filipino food.
30:20Yes.
30:21It's easy.
30:22If you really want
30:23sometimes,
30:24what's the name of this
30:25place?
30:26It's already there.
30:27It's already yours?
30:28Yes.
30:29Are you a cookbook freak?
30:30Maybe not.
30:31Never.
30:32Really?
30:33You never cookbook?
30:34Never.
30:35Never.
30:36I cookbook.
30:37Yes, of course.
30:38If I look at it,
30:39it has an idea.
30:40Ah, so you'll know
30:41if it's this or that.
30:42Ah, so you'll know
30:43if it's this or that.
30:44I don't follow it
30:45even if I look at it.
30:46No, and
30:47if you buy
30:48foreign cookbooks
30:49because there are
30:50different spices.
30:51There's nothing here.
30:52There's nothing here.
30:53You don't understand
30:54Once you really know
30:55how to cook,
30:56you're really good at it.
30:57When you say,
30:58I want a tomato soup
30:59that's kind of creamy
31:00like this,
31:01it's your turn.
31:02You decide
31:03if you want
31:04queso or potato.
31:05You'll invent it.
31:06So, we tasted
31:07Nadia's caldireta,
31:08Diego's paella.
31:09This time,
31:10we'll share with us
31:11what we call
31:12a special recipe
31:13called
31:14Tongkang Kung.
31:15Tongkang Kung.
31:16Tongkang Kung.
31:17Tongkang Kung.
31:18Tongkang Kung.
31:19Tongkang Kung.
31:20Tongkang Kung.
31:21Tongkang Kung.
31:22Tongkang Kung.
31:23Tongkang Kung.
31:24Tongkang Kung.
31:25Tongkang Kung.
31:26That's what we'll taste.
31:27Okay?
31:28Okay,
31:29here's Ms. Maricel.
31:30She'll cook
31:31Tongkang Kung for us.
31:32I can't do it.
31:33It's not for me.
31:34Okay,
31:35so what's next, Ms. Maricel?
31:36The oil is boiling.
31:37Yes,
31:38the oil needs to be
31:39really hot.
31:40That's why I put it first.
31:41Then the rest,
31:42the kangkung.
31:43Does the oil
31:44really help
31:45to get the consistency
31:46of the dish?
31:47It's just for
31:48your time
31:49to get it right.
31:50So,
31:51it's just for
31:52your time
31:53in your cooking.
31:54If it's 3 minutes,
31:55it's just 3 minutes.
31:56Ah, okay.
31:57Of course,
31:58because we can't
31:59fry the kangkung.
32:00Yes,
32:01and it's more delicious
32:02if it's half-cooked.
32:03There.
32:04Crunchy.
32:05Yes.
32:07So, in one container,
32:09we'll put
32:10all of our
32:11ingredients.
32:13Maybe in the black beans,
32:15it's just about
32:173 teaspoons.
32:19Okay,
32:20that's black beans, right?
32:21Yes.
32:22Kangkung,
32:23black beans,
32:24then
32:25garlic.
32:26Yes.
32:27The garlic,
32:28put more.
32:29I want to put
32:30more garlic.
32:31Yes.
32:32So,
32:33if you're on a date,
32:34don't eat this.
32:35It's not
32:36suitable for a date.
32:37Yes.
32:38So, date food.
32:39There.
32:40Then the oyster sauce,
32:41about
32:423 to 4 teaspoons.
32:44So, you're not
32:45adding water?
32:46No,
32:47that's it.
32:51Okay,
32:52that's the oyster sauce.
32:54There.
32:56And then,
32:57if you want it to be spicy,
32:58you can add chili paste.
33:00But if you have kids,
33:02just a little.
33:03Just a little.
33:04So that it has
33:05a little spice.
33:07Okay, that's delicious.
33:08Let's add a little.
33:09Okay, let's make it spicy.
33:10Okay,
33:11so let's make it spicy.
33:12No kids will eat this.
33:13Kids will think.
33:14There,
33:15kids will think.
33:16We can do that.
33:17Okay.
33:18How do you learn this?
33:20My friend,
33:21we went out of town.
33:23Then,
33:24her recipes.
33:25So,
33:26she introduced this to me.
33:29She learned this from
33:30Thailand.
33:32Okay.
33:33Then,
33:34if it's hard,
33:35we have another way.
33:38This?
33:39There.
33:40Just to transfer.
33:42There.
33:43When the oil is hot,
33:45we'll put it all in one.
33:47Of course,
33:48we have to be careful.
33:49Yes.
33:50There.
33:52We're strong,
33:53of course.
33:55Shield.
33:59It smells good.
34:00Wow.
34:02That's it?
34:03That's it.
34:05That's amazing.
34:06That's three minutes.
34:08That's the cooking time.
34:09If it's a little,
34:10you can see the cucumber,
34:11right?
34:12When it's cooked,
34:13it will subside.
34:14Okay.
34:15So, that's it.
34:17The garlic is wasted.
34:22Are you going to cover it?
34:23Or not?
34:24Even if not,
34:25there,
34:26it already smells.
34:27Wow, it smells good.
34:30So, about three minutes,
34:31if it's half-cooked,
34:32three to four minutes,
34:33something like that.
34:35Tongkang Kungpo.
34:36There.
34:37It can also be replaced.
34:38For example,
34:39if you have a visitor,
34:40it can be crabs,
34:41it can be
34:42shrimps,
34:43like that.
34:44It's also delicious.
34:45This,
34:46for snacks,
34:47it can also be used.
34:48Pulutan.
34:49Pulutan,
34:50like that.
34:51Yes, and actually,
34:52it can be used in vegetarian
34:53because it's a meatless dish.
34:54Yes.
34:55Okay.
34:56And instant,
34:57if there's a sudden visit,
34:58right?
34:59That's great.
35:00Let's just let the garlic cook.
35:02Then, it's okay.
35:03It's very fast.
35:05It's very practical.
35:06It already smells good.
35:08Yes.
35:09So, of course,
35:10when we return,
35:12we will judge
35:13Tongkang Kungpo.
35:15Okay.
35:16We'll be back.
35:34Okay.
35:35Here it is.
35:36This is Tongkang Kungpo.
35:37Jelly, are you in a hurry?
35:38No.
35:39I'm taking my time.
35:41That's a lot.
35:42Here.
35:43Okay, Ms. Maricel,
35:44let's eat Tongkang Kungpo.
35:45Let's share.
35:46Me.
35:50Actually,
35:51it can be served
35:52with a drink.
35:53Yes.
35:54Like that.
35:55Guess what?
35:56Earlier,
35:57you were the first one to eat.
35:58That's why I'm eating.
36:01So, that's how it is here.
36:02Correct.
36:04There's no sister to me here.
36:05You know,
36:06we don't have a story.
36:07Do you know why?
36:08Why?
36:09Because in our house,
36:10they should be the ones eating
36:11and they brought food.
36:14This is a potluck.
36:16Question.
36:17Is it true that we're good at cooking?
36:19Everything is delicious.
36:20Or is it just true?
36:22What did you learn, Diego?
36:24Because it's a formal school.
36:25What did you learn
36:26in culinary arts school?
36:28In your opinion,
36:29you can't learn
36:30if you're just cooking like that.
36:32Actually,
36:33it's just the math part.
36:35Everything you can learn outside,
36:36it's even better.
36:38Just calculating,
36:39that's it.
36:42Computing,
36:43grams, grams, grams.
36:45Conversions.
36:46Conversions.
36:49Is there really a rule
36:50when cooking?
36:51Is there a major rule?
36:52Where's the paella?
36:57She's enjoying it.
36:58Jelly is enjoying
36:59the food.
37:01Is there a major rule
37:02when cooking?
37:03No.
37:04There's no rule.
37:05It depends
37:06on who's cooking.
37:10Like for the day,
37:11what's the type
37:12of food?
37:13What's
37:15in your mind?
37:17Because sometimes,
37:18you imagine
37:19the food.
37:20Like, I want this.
37:21That's it.
37:23Your rules,
37:24you make your own rules.
37:25Is there really
37:26a secret technique?
37:27The chefs
37:28have their own
37:29trademark.
37:30Like, imagine
37:31a caldereta with cheese.
37:32That's it.
37:33That's it.
37:34You can't know
37:35what caldereta
37:36with cheese is.
37:38There's no secret.
37:39It's their own.
37:40I'm in.
37:42Try saying it
37:43once in a while.
37:44You'll know.
37:48The personality
37:49of a person
37:50who sees
37:51the food he's cooking.
37:54Why are you angry?
37:55Because you're
37:56disturbing my food.
37:58That person
37:59has a lot of personality.
38:01Actually,
38:03I don't think so.
38:04Because
38:06whatever trip
38:07you eat that day,
38:08if you can do it,
38:09maybe it's your mood.
38:10Maybe it's the preparation.
38:11Maybe it's the preparation
38:12for the arti
38:13that has a lot of...
38:14It's for the prep.
38:15Yes.
38:16Presentation-wise.
38:17Is it garnishing?
38:18You know,
38:19they say
38:20Asians
38:21have the best
38:22presentation
38:23of food.
38:25The plating
38:26of food.
38:27Because we're the artis.
38:28We're the ones
38:29who like to look good.
38:30Yes.
38:31That's what I was saying earlier.
38:32It's not just because
38:33you have a lot of food.
38:34You can't be the arti
38:35of tomatoes
38:36that have this
38:37or eggs that have this.
38:38You know that?
38:39Because when I'm at home,
38:41I feel like you're
38:42catering to your family.
38:43No, the rice
38:44is cupped like that.
38:45Then I sprinkle
38:46a little parsley on top.
38:47You know,
38:48it's a little cute.
38:50So that it looks good.
38:51Sometimes, yes.
38:52It depends on the presentation.
38:53To eat the food,
38:54you have to look good.
38:55To be enticing.
38:56Yes.
38:57When you're hungry,
38:58you have to look good.
38:59But sometimes,
39:00you don't want to eat
39:01because the presentation
39:02is too good.
39:03It's dangerous
39:04if it's too good.
39:05It's like,
39:06okay, let's just look.
39:07So what food
39:08best describes
39:09your personality?
39:10Oh.
39:12What describes
39:13our personality?
39:14Nothing.
39:15Is this curry?
39:16Actually, you know,
39:17it's more of
39:18what I was saying,
39:19your mood.
39:20Your mood on that day,
39:21right on that day.
39:22What do you really want?
39:23Today,
39:24I'm in a happy mood.
39:25What will you cook?
39:28Spaghetti.
39:29Yeah.
39:30Happy party!
39:31Spaghetti.
39:32Spaghetti.
39:33I'm sad today.
39:34What will you cook?
39:35Soup.
39:36Chicharon.
39:37Chicharon,
39:38are you sad?
39:39I'm a pig,
39:40that's why I'm sad.
39:41Everything,
39:42beef, everything.
39:43Actually,
39:44in a loving mood,
39:45I want to have soup
39:46and salad.
39:47Soup and salad?
39:48Always.
39:49If your head is hot?
39:51Nothing,
39:52I won't cook.
39:57If I try that,
39:58if my head is hot,
39:59everything will be
40:00boiling in the kitchen.
40:01Romantic mood.
40:03There,
40:04what will you cook?
40:05Nothing,
40:06because I smell like
40:07steak and
40:08roasted garlic
40:10with mashed potatoes.
40:11Olive oil,
40:12something like that.
40:13It really depends on the mood.
40:14What about you, Janice?
40:15If you're happy,
40:16what will you cook?
40:18I'll bake
40:19if I'm happy.
40:20Right?
40:21Sweets!
40:22That's right.
40:23If,
40:24if my head is hot,
40:25what will you cook?
40:26Nothing,
40:27I won't cook.
40:28Is this sizzling sisig?
40:31Nothing,
40:32I'll cook
40:33if my head is hot.
40:34This is sad.
40:38Too long.
40:39Too long?
40:40Too long?
40:42Calyos?
40:43No.
40:44No, I don't know.
40:45I don't have a mood.
40:46You can't have a mood
40:47when you're cooking.
40:48Tips
40:49that you want to share
40:50to our televiewers
40:51who like to cook.
40:54For me,
40:55all foods
40:56depend on
40:57sautéing.
40:58I'm very particular.
40:59That's one thing
41:00that I learned.
41:01It depends on sautéing?
41:02One thing that I learned
41:03that passed
41:04from generation to generation,
41:05from my grandmother
41:06to me,
41:07is sautéing.
41:08That's the secret.
41:09Tell me.
41:10What's the secret?
41:12It depends on
41:13the spices.
41:15But,
41:16no matter how much
41:17spices and herbs
41:18you put,
41:19if you sauté it wrong,
41:20either
41:21if it's chicken
41:22and you sauté it wrong,
41:23it has a taste.
41:24It has a smell.
41:27So, for example,
41:28pork.
41:29For example,
41:30pork.
41:31For us,
41:32we will
41:33boil it
41:34and wash it
41:35in the first boil.
41:36Then,
41:37we will sauté it
41:38with a lot of
41:39onions
41:40and garlic.
41:41Something like that.
41:42That's the secret.
41:43The secret
41:44is sautéing.
41:45You have to
41:46sauté it well
41:47and you have to
41:48add the ingredients.
41:49Because sometimes,
41:50when you smell it
41:51and it smells good,
41:52it's like
41:53the rest is history.
41:54It's like that.
41:56Diego.
41:57Just don't
41:58follow the procedure.
42:00That's it.
42:01Do what you want
42:02to do.
42:03Maybe read a cookbook
42:04and you have a basis.
42:05It's up to you.
42:08For me,
42:10it's like
42:11if you have to
42:13like
42:14what you're doing.
42:15Because
42:16cooking
42:17is also
42:18from the heart.
42:19Exactly.
42:20Because if
42:21you're going to cook
42:22and you need to cook
42:23and they're going to eat,
42:24just don't.
42:25But I understand
42:26there are some
42:27mothers,
42:28husbands,
42:29who don't have
42:30help at home.
42:31They don't have
42:32someone to help
42:33or someone
42:34to chop.
42:35Just do it your way.
42:36It's like
42:37there's no simple way
42:38to eat.
42:39You can make everything
42:40taste good
42:41because it's just dried.
42:42Right?
42:44What if
42:46what if
42:47the bitter gourd?
42:48That's my favorite.
42:49How do you make
42:50the bitter gourd taste good?
42:51How do you remove
42:52the bitter gourd?
42:53Just sauté it
42:54properly.
42:55Of course,
42:56you have to remove
42:57the salt first.
42:58The bitter gourd
42:59should be
43:00washed
43:01before you cut it.
43:03I slice it
43:04and soak it
43:05in water
43:06with salt
43:07for at least
43:08an hour.
43:09Then you squeeze it
43:10and then you sauté it.
43:12That's the secret.
43:13So that the bitter gourd
43:14won't taste bitter.
43:15And the tomatoes.
43:16If you cook the bitter gourd,
43:17more on the tomatoes.
43:20I feel like
43:21I need to taste it
43:22so that I can remove
43:23the salt.
43:24Thank you!
43:25Thank you!
43:26Thank you for sharing
43:27cooking for us
43:29and sharing your recipes
43:31with us.
43:33Jelly is full.
43:34That's all I can say.
43:35Jelly is full.
43:36Okay.
43:37Sis will be back.
43:58Okay.
43:59Great!
44:00Paella.
44:02Of course, 10.
44:04Because it's like
44:05a staple.
44:06Correct.
44:07Aldereta.
44:09I'll give it a 10 too.
44:1010 because
44:11Nadja might beat us up.
44:13That's scary.
44:16Especially with cheese.
44:17That's the added flavor.
44:19She's a cheese girl.
44:20Correct.
44:21That's why she's a fan of mine.
44:22No, but it's really 10.
44:25It's also 10 for me.
44:26It's also 10 for me.
44:28I don't have a problem
44:29with eating.
44:30So if you want to cook,
44:32it's okay.
44:34If you want to send
44:35food to us,
44:36it's okay.
44:37No.
44:38What's important,
44:39I think when you cook,
44:40you cook for the people
44:41you love
44:42and you smile
44:43when you're cooking.
44:44There.
44:45It'll all come out.
44:46Put all your love.
44:47Give me a smile
44:48in my heart.
44:50Okay.
44:51I hope you learned something
44:52and we enjoyed it.
44:54Thank you and
44:55we'll see you again.
44:56Bye!
45:00Sis would like to thank
45:01Bambi Puentes,
45:03Mossimo,
45:04F&H,
45:05Chloe for our eyewear,
45:07Optical Works,
45:09Adidas,
45:10Janeline Shoes,
45:12Wade Shoes,
45:13Bayo,
45:14Under the Sea Pet Shop,
45:16Salon de Manila,
45:17La Germania,
45:19680 Home Appliances,
45:21Jurastar,
45:23Mano Mano,
45:24Play and Display,
45:26JBL Home Furniture Enterprise,
45:28The Barnyard,
45:30Grand Flora,
45:31Our Home,
45:32Wayless Center and Spa,
45:35Balloon Creations,
45:37Color My Hair,
45:38and Union Square.
45:40What should I comment?
45:41Should I say it's delicious?
45:42No, I don't want that.
45:43That it's okay.
45:44Just the truth.
45:45Yes.
45:46I want to hear if it lacks
45:47this or that.
45:48Just the truth.
45:49Yes.
45:50It's hard because
45:51a lot of people are commenting,
45:52right?
45:53My daughter says,
45:54Mom, I don't like this.
45:55I want this.
45:56But at the end of the day,
45:57when the boy says,
45:58It's delicious.
45:59It's a win.
46:00Yes, it's okay.
46:01It's a win.
46:02It's okay.
46:03But it's because
46:04you really love to do it.
46:06So, you won't stop until...
46:07You really have to have the passion.
46:09And I discovered that
46:10the thick and thin
46:11turns out to be your
46:12trademark dish.
46:13Yes.
46:14When I was young,
46:15I used to cut pandesal
46:17and that was my hand.
46:19There.
46:20It's super sharp
46:22because of the knife.
46:23That's it.
46:24Actually, it's a disaster.
46:25You're crazy.
46:26You're crazy.
46:27I don't know what to say.
46:29So, I want the muffin
46:31not to be too sweet
46:33because Ariel doesn't like it
46:34too sweet.
46:35It's salty.
46:36It's salty.
46:37So, I added less sugar.
46:39I think you added too much.
46:41It's salty.
46:42It's so salty.