Cooking Filipino food in Texas w/ some of the best Fil-American chefs in the US.
* AI ("Artificial Intelligence") subtitles on Tagalog.com are generated using "Whisper" by OpenAI (the same company that created ChatGPT and DallE2). Results and accuracy may vary.
* The subtitles do include errors occasionally and should only be used as a tool to help with your listening practice.
* You can request this website to create a transcript for a video if one doesn't already exist by clicking the "Request AI Subtitles" button below a video. Transcribing usually takes 30-40% of the length of a video to complete if there are no other videos in
the queue. For example, a 21 minute video will take 7-8 minutes to transcribe.
* Running a super fast cloud GPU server to do these transcriptions does cost money. If you have the desire and financial ability, consider
becoming a patron
to support these video transcriptions, and the other tools and apps built by Tagalog.com
00:00.0
Off to Houston after almost 2 weeks here in Mexico.
00:06.0
Oh 1 week. Felt like 2 weeks.
00:09.0
Anyway, super tired but last leg natin. Houston!
00:14.0
Luto tayo with Chef Tom Punanan and Chef Paul Key.
00:31.0
Touchdown, Houston!
00:36.0
Ito yung galing Air France na mga flight crew.
00:42.0
Pag-European talaga yung pantalon nila mas pikit talaga, diba?
00:47.0
This is our apartment. This is where we're going to stay for the next few days here in Houston.
00:57.0
This is where we're going to spend the night.
01:00.0
This is our room.
01:02.0
This is where we're going to stay for the next few days here in Houston.
01:07.0
This is where we're going to stay for the next few days here in Houston.
01:33.0
You got me there.
01:41.0
Nice living room. High ceiling.
01:53.0
It's called the Post.
01:55.0
Because it used to be a post office.
01:58.0
Yes, exactly. It used to be a post office.
02:02.0
Babe, super gusto ang industrial finishes. I love it.
02:15.0
Dyan kita ilagay.
02:28.0
It looks like a money box.
02:38.0
He just came from Mexico.
02:40.0
Yeah, he did a dinner in Mexico.
02:42.0
Like, just collaborating with some pretty awesome chefs out there.
02:50.0
Like, discover new things.
02:52.0
Like, Manila classics.
03:00.0
No, no. That's me.
03:04.0
From the bottom of my heart.
03:06.0
I'm kind of one car right now.
03:14.0
All-star cast to.
03:16.0
Itong brigade na to.
03:20.0
Ito, James Weird Awardee.
03:22.0
Iyan ang aming playing coach.
03:32.0
Isa sa mga pinaka
03:34.0
grabe na chef dito sa America.
03:36.0
Filipino. Philamerican.
03:38.0
Iwan Top Chef. And then James Weird Awardee.
03:44.0
Respected and reputable.
03:46.0
Before we do prep, we're gonna go
03:48.0
have some munchies first.
03:54.0
Si Katrina, chef. Yan.
03:56.0
Pero nakalimutan ko pangalan niya.
04:18.0
chef talk, chef talk.
04:20.0
Comparing notes. You know, life experience.
04:26.0
Oh, you understood.
04:28.0
He's the expert in the humble bragging part.
04:42.0
So, we have a team of chefs
04:44.0
that's gonna help us prep.
04:54.0
Nice to see, Gabe.
04:56.0
Hey, how's it going?
04:58.0
Hey, Tom. Sorry, I got kidnapped.
05:00.0
That's Cory over there
05:02.0
wearing black shirt.
05:04.0
And then Tom. And then Gabe.
05:06.0
Alright, we're gonna prep.
05:22.0
Are we putting knives out?
05:24.0
What do you want?
05:36.0
Yeah, I roll with it.
05:38.0
I have a knife addiction.
05:44.0
This is the man's knife.
05:46.0
That's Verdane's knife.
05:52.0
He's up there in the Philippines?
05:56.0
The lady that took care of him.
05:58.0
Gave it to me in New York.
06:00.0
That's pretty cool.
06:02.0
She lives in New York now.
06:12.0
Meron tayong tulong dito.
06:14.0
Si Anthony helping us out.
06:16.0
Tita Tess helping us out.
06:18.0
Tita Nancy over here.
06:22.0
Scaler that my friend
06:26.0
It's a different shape.
06:28.0
So I'm testing it out for him.
06:32.0
It's not bad because you notice that the scales aren't flying
06:34.0
all over the place?
06:38.0
So that's pretty handy. That's the only reason why I'm doing this
06:40.0
on a countertop versus a sink.
06:42.0
Because I want to test it out.
06:44.0
You're saying that
06:46.0
the scales shouldn't fly.
06:48.0
You get big chunks and it sort of
06:50.0
saves the miwai from basically
06:52.0
any kind of flesh that's broken
06:54.0
and we call it miwai in a sushi bar.
06:58.0
it kind of saves you from that.
07:00.0
So you don't have to manhandle the fish
07:02.0
while you're scaling it.
07:04.0
It's gotta be a large, man.
07:06.0
Wow, I'm a large now?
07:14.0
Royal para sa ating
07:18.0
There, Cory is doing our inasal.
07:24.0
from the vending machine.
07:26.0
I might run out of royals
07:28.0
for the people here.
07:34.0
Ginger, onions, lemongrass.
07:36.0
Red onions, white onions.
07:52.0
And we'll confit it for about 2 hours.
07:54.0
Till it's nice and soft.
08:02.0
So, this is the first.
08:04.0
This is the first time I've ever seen
08:08.0
star chef helping us cook Filipino food.
08:24.0
pang isang barangay.
08:46.0
Norwegian mackerel.
08:50.0
onions, bay leaf,
08:54.0
So we put some compressed
08:56.0
I believe some compressed
08:58.0
cherry wood in there.
09:00.0
So we don't want to open it, right?
09:04.0
And then you just
09:06.0
lid it and put it in the pan.
09:08.0
You see how it's smoking now?
09:10.0
And how long will you smoke it?
09:12.0
I feel like, for me, it's always when it tastes right.
09:14.0
So we'll have to taste it in a few other places.
09:16.0
You can get it from Japan.
09:18.0
I'm sure a lot of the Japanese places do that.
09:22.0
And you just cover it like so.
09:28.0
adobong kusit na mayonnaise.
09:32.0
May I take the James Beard award
09:34.0
and Michelin star chef to make mayonnaise?
09:40.0
That's the colonizers.
09:48.0
This is going into
09:56.0
Wala na masyadong tao.
09:58.0
Patapos na, hindi pa tayo patapos.
10:02.0
ready for tomorrow.
10:06.0
Ito yung palabok stock natin.
10:08.0
Ito yung kare-kare.
10:12.0
This is the meat for the palabok stock which we will incorporate there.
10:16.0
Favorito kong shirts ganyan.
10:18.0
Hindi chef clothes.
10:20.0
He likes the chef shirts.
10:22.0
So tapos na kami sa kusina.
10:24.0
Dito na kami ngayon
10:26.0
sa isang wine bar.
10:28.0
And there's my sister Ann
10:32.0
It's her birthday today.
10:34.0
Pumunta siya for the pop-up.
10:36.0
She came from Orange County.
10:38.0
And then kakalipad lang nila.
10:40.0
And that's Annable.
11:04.0
Day 1 of our event.
11:10.0
So yesterday we prepped
11:14.0
Started the day at 9.
11:18.0
Quick chat, quick meal with the boys
11:20.0
bago pumasok sa kusina.
11:22.0
And then, yun, dire-direcho.
11:24.0
We finished around
11:30.0
And then, pero we're at
11:40.0
Yung iba nag-start ng
11:46.0
yung kaibigan namin.
11:48.0
Namin yan sa Siargao.
11:50.0
Si Gabe, taga Rito.
11:52.0
Nag-start yan ng alas 7.00.
11:54.0
Kasi bumili pa na mga ingredients.
11:56.0
Si Gabe talaga yung
11:58.0
siya yung parang playing coach namin.
12:02.0
alam mo yun, kumbaga,
12:04.0
players lahat. Tapos kailangan
12:06.0
may mag-organize, may mag-
12:10.0
mise en place, ng prep list,
12:14.0
So I guess sa kusina,
12:16.0
balance yung grupo.
12:22.0
brain yun. Creative
12:24.0
and organized. Si Tom,
12:28.0
sila sa inyo mamaya,
12:30.0
kung sino-sino yung mga.
12:34.0
super right brain yan.
12:36.0
Si Gabe, left brain.
12:38.0
Ako, super right brain.
12:40.0
Oh my God. Kaya kailangan ko si
12:42.0
Camille to balance me out and to organize
12:48.0
katrabaho natin ngayon
12:50.0
ay mga magaling talaga.
12:52.0
They are good in what they do.
12:54.0
Pag kumayod sila, kayod talaga pero
13:02.0
Hindi sila nagluluto para sa ego nila.
13:04.0
Nagluluto sila para sa
13:12.0
Parang perfection.
13:16.0
At ngayon, ito Filipino pop-up
13:20.0
Ina-apply nila yung lahat nilang
13:24.0
iba nilang natrabahoan
13:26.0
sa pagkain natin.
13:28.0
Ang lupit. Ang galing.
13:30.0
I have a lot of respect
13:42.0
Saya. Ang saya nilang kasama.
13:46.0
Yung nga sabi ni Paul sa Kochit
13:48.0
yesterday. Sabi niya
13:50.0
you gotta cook for all the right reasons.
13:52.0
You can't cook for your ego.
13:56.0
We were talking about
13:58.0
our particular chef.
14:00.0
Huwag na tayo magbigay ng panganan.
14:02.0
At saka hindi maganda yan. Pero in general
14:04.0
lang. Objective speaking lang.
14:06.0
Sabi niya, hindi ko naman siya kilala
14:08.0
Pero basing lang sa mga
14:12.0
medyo walang soul yung
14:14.0
pagkain niya. Parang yung ego yung
14:16.0
nagluluto. So I guess yung point ko lang guys
14:22.0
ano talaga yung intention mo eh.
14:26.0
pag maganda yung intention mo, susunod lahat.
14:28.0
In a way. Diba? Kasi
14:30.0
ginagawa mo lang siya eh.
14:34.0
nurse ka or doctor ka.
14:36.0
Kung yung intention mo
14:38.0
talaga ay mag-alaga ng pasyente,
14:40.0
susunod na lang yung pera.
14:42.0
Diba? Kasi babalik yung
14:44.0
pasyente sa iyo at saka i-recommend ka pa
14:48.0
inaalaga mo talaga sila. Hindi yung parang
14:50.0
kunin mo lang yung pera. Pagkunin mo lang yung
14:52.0
pera, walang repeat eh.
14:54.0
Walang round two.
15:00.0
So anyway, okay. Tama na. Tama na tong TED
15:02.0
talk na to. Magluto tayo.
15:06.0
So this is the tripe that's been
15:08.0
confit for how many hours?
15:16.0
And then papalutungin natin to.
15:38.0
Later you're gonna have it with
15:40.0
the whole shebang. Noodles,
15:44.0
Look at this guy.
15:50.0
I'm saying it tastes
15:54.0
Normally you would try to know
15:58.0
pull apart a dish.
16:00.0
I have no idea what's in it.
16:02.0
So it's shrimp paste.
16:04.0
I can taste that. Horchata,
16:06.0
papaya juice. Oh horchata, there's horchata in it?
16:08.0
A little bit. Papaya juice,
16:10.0
coriander, onions. Papaya juice.
16:12.0
The only thing we use
16:14.0
in Norway on that is onions.
16:30.0
Tom is thickening
16:32.0
the kare-kare sauce using a tortilla.
16:36.0
For the kare-kare tacos.
16:38.0
I'm gonna put these in a hot holder
16:42.0
So what? What's that?
16:44.0
We got a special treat for our kare-kare
16:46.0
from our boys at Blood Brothers.
16:48.0
Probably one of the best briskets in Texas.
16:50.0
Robert Terry Wong, Queen of Tom.
16:52.0
Oh, you messed up.
16:54.0
You didn't mention queen.
17:00.0
I'm getting goosebumps.
17:30.0
Thank you for flying.
17:48.0
So this is one of the best briskets here.
17:50.0
In New York Times.
17:52.0
Depending on all the publications.
17:56.0
one side's always gonna be lean
17:58.0
and one side's gonna be fattier.
18:00.0
This side's always gonna be a lot leaner.
18:02.0
When you go over here, it's gonna be a little bit fattier.
18:04.0
But you have to shift the way you cut it.
18:06.0
Because you see the grain's a little bit different.
18:12.0
And barbecue's all about how it's cut.
18:14.0
Especially Texas-style.
18:16.0
Especially Texas barbecue, right?
18:18.0
Texas barbecue, there's only three ingredients.
18:20.0
Salt, pepper, and brisket.
18:24.0
And it's about technique, that's it.
18:32.0
You're gonna be mincing it, right?
18:34.0
Yeah, we'll use this one.
18:38.0
literally, you'll trim the fat off, right?
18:40.0
But for me, that's like a more moist cut.
18:42.0
You see how the grains are a little bit different
18:44.0
from the fatty end?
18:46.0
Yeah, a little bit different.
18:48.0
My favorite parts are the ends, right?
18:52.0
I love the burnt ends.
18:54.0
It's my favorite.
18:58.0
I'm not a barbecue cutter.
19:00.0
You know, at a barbecue restaurant,
19:02.0
that's like the live station.
19:04.0
So the most experienced guy cuts the barbecue.
19:08.0
It's like a sushi bar.
19:10.0
The most experienced guy cuts the fish.
19:14.0
You can't sell the vehicle like that.
19:28.0
Oh my God, this is so cool.
19:36.0
oxtail, kare-kare.
19:38.0
And then Tom will mix in the
20:10.0
How's the meat, man?
20:18.0
That's fire, dude.
20:38.0
We're good. I'm good to go.
20:40.0
You're good to go?
20:42.0
Yeah, I'm good to go.
20:44.0
We don't have salad.
20:46.0
We don't have salad.
20:58.0
There's two types of chicken.
21:00.0
We have the inasal and we have the pianggang.
21:12.0
There's more marinade at the back.
21:14.0
There's more marinade at the back.
21:32.0
What's your name?
22:00.0
Finally, the fish is ready.
22:02.0
What's your name, sir?
22:06.0
Enjoy your kare-kare taco.
22:14.0
Tom's lechon is running out.
22:16.0
He's making a new one.
22:20.0
Paul's making kare-kinilaw.
22:24.0
And then Bam is just photobombing.
22:28.0
It's actually not bad.
22:30.0
We just gotta organize the front.
22:32.0
Camille's working the pass.
22:34.0
She's very stressed. Look at her.
22:36.0
Oh, that's Gabe still smiling.
22:38.0
And then that's my sister Anne
22:40.0
that flew in from Orange County.
22:42.0
It's her birthday yesterday.
22:44.0
But if it's in the Philippines, it's your birthday, right?
22:46.0
It's already over.
22:48.0
The 3 hours and a half trip was worth it.
22:50.0
The 3 hours and a half trip was worth it.
22:52.0
Thank you, thank you.
22:54.0
What do you like?
23:04.0
That's the new hot sauce.
23:06.0
You want me to take a picture with him?
23:12.0
What can I get you?
23:14.0
Heard it's really good here.
23:16.0
Oh my God, you have no idea.
23:20.0
I think we wanna try the
23:24.0
And the palabok, right?
23:28.0
throw in a lechon.
23:32.0
You just got the last one.
23:36.0
We're waiting on one.
23:40.0
Very nice to meet you all.
23:42.0
Nice to meet you as well.
23:44.0
What's your name?
23:48.0
A little lunch break right now.
23:54.0
with crispy tripe.
23:56.0
And then the lechon kawali.
24:02.0
You should have it with this.
24:04.0
The liver sauce is good, right?
24:22.0
The rice is good.
24:28.0
I mean, it goes well with the mix.
24:30.0
It's fresh and oily.
24:34.0
I guess it's always like that.
24:36.0
I've been trying this earlier
24:38.0
but I haven't tried it as a whole.
24:42.0
Inspiration from our recent
24:48.0
bagoong hot sauce.
24:50.0
Maybe not too much.
25:08.0
It's always good.
25:30.0
So we just took a
25:34.0
Lunch service was good.
25:36.0
It was a bit messy.
25:38.0
Of course, that's how it is.
25:42.0
So we're gonna have a brief
25:44.0
briefing time and
25:46.0
we're gonna standardize everything.
25:48.0
We're gonna organize everything.
25:50.0
For tonight's dinner service,
25:52.0
it's gonna be better.
25:58.0
Chef Paul is very anal.
26:00.0
Oh, you can hear that?
26:02.0
I'm pretty chill but
26:04.0
I like a tight kitchen.
26:06.0
You know what I mean?
26:08.0
And look at that setup.
26:10.0
Now this is a setup.
26:16.0
This is how a chef sets up.
26:24.0
Everything is organized.
26:26.0
Hey, our kitchen in Kuya Sarsa
26:28.0
should be like this.
26:38.0
Alright, game on. Let's go.
26:42.0
The plating is nice.
26:46.0
The plating is nice.
26:48.0
Look at our cooks.
26:52.0
I can take on any chef from New York.
26:54.0
Yes, you already took on
26:56.0
a chef from New York.
26:58.0
Hey, we love New York.
27:02.0
Hey, look. We made it.
27:04.0
We're at ABS-CBN.
27:14.0
and Chef Tom Cunay.
27:16.0
The best Filipino chefs ever.
27:18.0
There. That's okay.
27:20.0
I have a new job.
27:22.0
I'm the camera man
27:28.0
You can order a new one.
27:30.0
Eat it now and then order a new one.
27:50.0
What did you guys get?
27:52.0
What did you guys get?
28:00.0
It looks like they tap dance on these wings.
28:02.0
I'm pretty sure Paul
28:04.0
put his toenails in them.
28:20.0
We don't have anything to eat.
28:22.0
Everyone's tired.
28:24.0
Everyone's really tired.
28:28.0
Gabe, the other chef,
28:30.0
he's been sleeping for 3 hours.
28:34.0
He went home at 1.
28:36.0
And then he's already here
28:44.0
She's also tired.
28:52.0
These are our rest bucks.
28:54.0
That's why we got through this.
29:08.0
of continuous work.
29:10.0
That's what it looks like.
29:20.0
I think it's good
29:22.0
because he's really looking at
29:24.0
what he's eating.
29:26.0
What is he eating?
29:38.0
There's still tomorrow.
29:44.0
I was hoping for a serious meeting.
29:46.0
And here they are.
30:00.0
Kare-kare, $52.00.
30:02.0
Crawfish, Palabok, $40.00.
30:10.0
You sound so sexy, man.
30:16.0
So our day's finally over.
30:18.0
Tomorrow's another day.
30:22.0
Houston Skateboard
30:32.0
Now I have a longboard to bring home to the Philippines.
30:34.0
Okay, let me see you ride it.
30:50.0
I'll see you later.
31:00.0
Thank you so much
31:02.0
Houston Skateboard once again
31:06.0
It's like a 3-minute skate ride
31:08.0
from our apartment
31:10.0
to here at the post.
31:20.0
The cooks here did a great job.
31:40.0
I don't know what to say.
31:42.0
You guys are strong.
31:44.0
Filipino firepower.
31:48.0
When we all help each other,
31:54.0
He's from Toronto.
31:58.0
He flew here to help
32:00.0
and his luggage was left behind.
32:02.0
Inside his luggage
32:08.0
He was going to make a delicious buko pie
32:10.0
but he'll still try it.
32:12.0
So he didn't bring
32:14.0
even a brief and socks.
32:26.0
He doesn't work here.
32:32.0
what we're making.
32:34.0
As a Philamerican chef,
32:38.0
I think he wants to
32:40.0
get to know our food again.
32:44.0
he's also a volunteer.
32:46.0
He just wants to help.
32:48.0
He organized everything.
32:50.0
He organized everything.
32:54.0
those two are amazing.
32:58.0
Do you know who Paul and Tom are?
33:00.0
It's like Kobe and Lebron
33:02.0
are in the same kitchen.
33:08.0
when you have people like this,
33:12.0
all of us who collaborated,
33:24.0
when we're a unit,
33:26.0
when we're a group,
33:28.0
we can achieve a lot.
33:30.0
Let's not have a grab mentality.
33:34.0
When someone is lifting,
33:36.0
we'll pull them down.
33:40.0
or to our workers,
33:46.0
at the same time.
33:50.0
Am I right? We push up.
33:54.0
That's what we should do.
33:56.0
That's what we should do.
33:58.0
Because if we do that,
34:02.0
I'll say it again,
34:04.0
we can achieve a lot.
34:08.0
And once and for all,
34:10.0
we can put our food
34:16.0
we're the next big thing.
34:20.0
That's where we come from.
34:22.0
Our perspective is wrong.
34:24.0
We'll help each other
34:26.0
and then maybe in a few years,
34:30.0
But it will take time
34:32.0
and it will take a lot of hard work
34:38.0
I haven't had coffee yet.
34:54.0
You're going to get your litch on?
34:56.0
I'm going to expo today.
34:58.0
I'm going to push you guys
35:02.0
everything is less than 10 minutes.
35:04.0
It should be a max
35:08.0
So we're going to push you today
35:10.0
to make sure we're better organized.
35:14.0
no one can leave the station.
35:16.0
You have to stay in one place.
35:18.0
I want you to be in front of me
35:20.0
so you can do all the talking.
35:22.0
I want to talk to anyone.
35:24.0
You do all the talking.
35:28.0
Your litch on will be ready tonight?
35:34.0
As soon as I get this ready,
35:36.0
we're going to start selling it.
35:38.0
Gabe, do I need to
35:40.0
restock on anything?
35:42.0
We need to get more of the chicken
36:10.0
Lemongrass, onions,
36:16.0
We're going to have everyone
36:18.0
stay in the station.
36:20.0
And then JP is going to be
36:22.0
my backup. He's going to talk to all the guests.
36:24.0
Annabelle and Camilo
36:26.0
are going to work at the restaurant.
36:28.0
I'll talk to them.
36:30.0
Today's not about us.
36:32.0
It's about JP and the guests.
36:34.0
We need to make sure this food comes out perfect.
36:38.0
so this is nice for you.
36:56.0
home-schooled Chilean
37:20.0
that we shredded.
37:24.0
dried shrimp, salted fish,
37:30.0
So the oil is from
37:36.0
the fish, garlic, and onions.
37:38.0
But it's flavored
37:40.0
oil. That's why it's so tasty.
37:42.0
Even though there's not a lot of
37:44.0
salt. And a lot of laurel.
37:48.0
Jerson, is the chicken
37:50.0
incel ready? Almost ready, chef.
37:54.0
5 or 6 more minutes, chef.
37:56.0
Because a lot of people are waiting.
38:00.0
You're from where?
38:04.0
Where in Bacolod?
38:16.0
Do you want an extra
38:22.0
But if you want inasal, there's
38:24.0
arat na subong. Actually, I'll eat subong.
38:28.0
It's almost ready. I'll bring it to you
38:30.0
in like 5 minutes, chef.
38:34.0
what we got here is our
38:36.0
kare-kare taco. Basically, it's like a
38:38.0
peanut based sauce.
38:40.0
And then we topped it with crispy
38:46.0
and pork skill. And this is
38:50.0
hot sauce. Oh yeah, I want
39:06.0
It's interesting, huh?
39:12.0
Let me put this here.
39:18.0
Oh wow, I'm a large now.
39:24.0
Get a picture of us.
39:28.0
Okay, that starts
39:30.0
the shirt. I'll hold it.
39:32.0
It smells like an asparagus.
39:36.0
Earlier, it was a bit messy.
39:38.0
And then, it got burnt.
39:40.0
And the sauce got burnt.
39:42.0
And then, he repeated it
39:44.0
on the fly. He did it again.
39:46.0
So, recover, recover.
39:48.0
That's how it is in the kitchen.
39:50.0
There are always mishaps.
39:52.0
But recovery is important.
39:56.0
they're good cooks because
39:58.0
they recover right away.
40:00.0
No stress, no regrets.
40:02.0
That's important.
40:04.0
There should be no regrets.
40:08.0
We'll talk later.
40:10.0
Let's finish our work first.
40:12.0
Okay, I'll shut up.
40:16.0
But you've had Filipino food
40:20.0
Two other times at Soy Panoy.
40:22.0
The chicharon is important.
40:26.0
See? Mistakes are good.
40:31.0
Get some noodles, Cory.
40:57.0
So you made this.
41:01.0
this is the tapa one and this is the traditional one.
41:05.0
Honestly, this is the one everybody loves.
41:07.0
This one is the new thing that I'm trying
41:11.0
Chef Paul made this.
41:15.0
And now, he's making some eggs.
41:24.0
I'll do it again.
41:52.0
This staff meal is so good.
41:57.0
He said it's a catfish.
42:05.0
Look at the super fatty mackerel.
42:11.0
Wait. Let's squeeze out the eggs.
42:25.0
The eggs are fun, right?
42:31.0
I'll have some steak for you guys.
42:39.0
We're doing a steak pop-up tonight.
42:41.0
Just for you guys.
42:53.0
You can't miss this.
43:01.0
Paying tribute to
43:05.0
No, this is called
43:17.0
Can I get more sauce, please?
43:19.0
Adobo Pusit sauce.
43:37.0
And then, let's put some salad.
43:39.0
So that they'll know
43:41.0
that we Filipinos don't eat vegetables.
43:49.0
Can I get some cilantro?
43:53.0
But here in America,
44:17.0
This is Dre holding the camera.
44:19.0
Because my wife isn't here.
44:21.0
Dre was in the middle of making
44:27.0
And she was telling me
44:29.0
that she lost her luggage.
44:35.0
She lost her luggage.
44:37.0
But she's still smiling.
44:39.0
Because she's happy.
44:47.0
It's been 4 days already.
44:57.0
So Konyo is the thing called
45:07.0
even a little Tagalog, they don't know.
45:09.0
They only know Kanta.
45:11.0
They only know Kanta.
45:13.0
And then, oh, okay, okay.
45:23.0
Here's your fork.
45:25.0
Here's your fork.
45:31.0
Tweezers are out.
45:37.0
It's around 5 o'clock.
45:41.0
We're ready for dinner service.
45:47.0
We're making a Bilaw spread.
45:53.0
a custard for the Buko from scratch.
45:55.0
Because her luggage didn't arrive.
46:01.0
People from the Philippine Embassy, welcome.
46:07.0
Welcome to Houston.
46:09.0
It's good to be here.
46:11.0
You're not hungry, right?
46:17.0
the food is not good, right?
46:23.0
there's no warning that something will happen.
46:25.0
But there's one here.
46:41.0
Everyone's tired.
46:45.0
Tom's not smiling yet
46:47.0
because he's on laser focus mode.
46:51.0
Ann is still sleeping.
46:55.0
Dre is making his pie.
47:03.0
I'm tired already.
47:05.0
Tom already ordered a beer.
47:07.0
Gabe already ate.
47:09.0
He's really hungry.
47:51.0
I'm asking where I'm going
47:53.0
and where I'm going to eat.
47:57.0
It smells so good.
48:03.0
This is a tribute
48:09.0
His mom used to make buko pie, right?
48:11.0
And then the mom passed
48:13.0
just before COVID.
48:17.0
So he made buko pie
48:19.0
during the pandemic.
48:31.0
You can't eat it right away.
