Sinampalukang manok na nakakakilig sa asim!
Samahan si Mikee Quintos at Ninong Ry sa masayang pagluluto ng sinampalukang manok with balun-balunan! May kasama pang kitchen secrets pa ‘yan!
Panoorin ang video! #LutongBahay
Mas masarap umuwi kapag may lutong bahay! Meet Mikee with our new kapitbahays Hazel Cheffy, Chef Ylyt, and Kuya Dudut in “Lutong Bahay.”
Together, they will visit the kitchens of celebrities to discover stories, and even the secrets behind the dishes that have seasoned their lives and shaped their journeys.
Watch it from Monday to Friday, 5:45 p.m. on GTV! Subscribe to youtube.com/gmapublicaffairs for our full episodes.
Samahan si Mikee Quintos at Ninong Ry sa masayang pagluluto ng sinampalukang manok with balun-balunan! May kasama pang kitchen secrets pa ‘yan!
Panoorin ang video! #LutongBahay
Mas masarap umuwi kapag may lutong bahay! Meet Mikee with our new kapitbahays Hazel Cheffy, Chef Ylyt, and Kuya Dudut in “Lutong Bahay.”
Together, they will visit the kitchens of celebrities to discover stories, and even the secrets behind the dishes that have seasoned their lives and shaped their journeys.
Watch it from Monday to Friday, 5:45 p.m. on GTV! Subscribe to youtube.com/gmapublicaffairs for our full episodes.
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FunTranscript
00:00Here's our favorite part, Kapitbahay! Let's cook!
00:06Of course, we're here with Ian and Ninong Ry.
00:09What recipe are you going to share with us today, Ninong Ry?
00:12I remember when I cooked with you.
00:15We cooked first on our Father's Day episode.
00:18It's sad that you didn't see what I achieved.
00:24Wait a minute.
00:25Maybe you didn't understand what I'm doing right now.
00:30He accompanied me on Father's Day.
00:32I cried there. He left me.
00:36We have this here.
00:38So, what I'm going to cook today is...
00:43Oh, he's the one who's going to peel it.
00:45Next!
00:47I'm going to help you cook.
00:49What I'm going to do is...
00:50I want to be taught.
00:51Paula's favorite dish is Pinola.
00:54I want to teach Ninong Ry how to make Pinola.
00:57So, Tinolang...
01:00Manok!
01:06We need chicken oil, garlic, onion, ginger, tomato,
01:11balun-balunan, gusbong ng sampalok,
01:14katis, and chicken.
01:15So, this is the sampalok ang manok.
01:18How can I say this?
01:20It reminds me of my childhood.
01:22This is my favorite dish.
01:23Tell your dad.
01:26It's okay.
01:28How old were you when your dad passed away?
01:31It was in 2019.
01:32So, I think I was 17.
01:34Huh?
01:36You're still young.
01:39Let's not compete on numbers.
01:40It doesn't matter.
01:42Let's start.
01:43How do I do this?
01:45This chicken oil, you can skip it.
01:47You can use regular cooking oil.
01:49Let's add fish sauce.
01:52Let's saute it first.
02:08So, Ninong Ry,
02:09this is the recipe you chose to share with our neighbors because of your dad.
02:14Yes.
02:15That's the reason why he always cooks this.
02:18Is this his recipe?
02:19Yes, this is his recipe.
02:21There are so many dishes that my dad cooks.
02:24It's just like the taste of the ones he usually cooks.
02:27But this one is really different.
02:29It's a nostalgic hit for me.
02:32It's a good thing he taught you this.
02:34Actually, he didn't teach me.
02:35I'm just observing him.
02:37When you're young, you're not taught much in the kitchen.
02:41Instead, you're taught.
02:42How did you get close?
02:43How did you start bonding with your dad?
02:45It's just a typical father-son relationship.
02:48This is what I love.
02:49I'll let you know if you want to try this.
02:51What my dad loves to do is hunting.
02:53Hunting?
02:54Is that something that's done here in the Philippines?
02:56There's a paper for that.
02:57And you'll cook that?
02:58Yes, he'll cook that.
02:59He brings me along when he goes hunting.
03:01That's great.
03:02Are you a hunter?
03:03No, I'm not a hunter.
03:05It's hard because my fingers might get cold.
03:08Let's set this aside.
03:10Again, chicken oil.
03:13Let's add our aromatics.
03:15Onion.
03:16Ginger.
03:17Garlic.
03:18Tomatoes.
03:22How did you wrap this when your dad passed away?
03:25When my dad passed away,
03:27he needed someone in the family business.
03:30So, that was me.
03:32I was very busy.
03:33What was your business?
03:34We sold chicken in the market.
03:36That's why we usually sell chicken.
03:38Chicken oil and everything.
03:39Yes, because of that.
03:41Next, what's this?
03:42Balun-balunan.
03:43There you go.
03:44Balun-balunan.
03:46Balun-balunan isn't popular because it's tough.
03:49But if you want it to be really tender,
03:52cook it a bit longer.
03:54It doesn't break down like meat.
03:56Do you know what breaks down?
03:57What?
03:58Me.
04:00It's okay now.
04:01I'm sorry.
04:02Sorry.
04:03We can now put the chicken back in the pan.
04:06There you go.
04:07But let's add this first.
04:09Add some water.
04:10This is the sauce, right?
04:12Let's now add the chili.
04:14Ian, I have something for you.
04:15Let's add the leaves of the spinach to the almeres.
04:18We need to extract the sourness from it.
04:21Rock salt.
04:23Did you have an experience where your face was burnt?
04:27My face was burnt.
04:29Ian's house was just behind me.
04:31When I was about to cook the bread,
04:34when I opened the oven,
04:35the oven was cold.
04:36The fire went out.
04:38So, I turned it on again.
04:40I opened the chamber at the bottom.
04:42I turned on the lighter on the other side.
04:44I looked like this when I did that.
04:50The gas went out.
04:52The doctor told me that I can't cook for 6 months.
04:55I asked why.
04:56It's because your skin is still new.
04:58If you're exposed to the heat, it'll turn black.
05:00I don't care what's inside me.
05:02I'll just cook.
05:03Cooking is life.
05:04My restaurant is pitiful.
05:05The people I'll leave behind are pitiful.
05:07I don't care if my face is burnt.
05:09You're handsome.
05:10You're right.
05:11Isn't it?
05:13I agree.
05:14Excuse me, the people who are excited over there.
05:16Please contain.
05:17My wife.
05:19Let's stop.
05:20Calm down.