For the first time in Goma At Home, we are doing a YouTube collab with one of the best actresses in Philippine cinema and television- Ms. Bea Alonzo. I’ve worked with Bea a few times in the past and it’s nice to be catching up with her again. This Sunday, I’ll be preparing one of her comfort dishes which is Pork Menudo. I’ll also make Fried Spareribs for her. For these recipes, you’ll need the following: Pork Menudo: Pork Kasim, Pork Liver, Diced Tomato Sauce, Tomato Paste, Potatoes, Carrots. Green and Red Bell Peppers, Olive Oil, Soy Sauce, Onion, Garlic, Salt, Ground Pepper, Paprika Powder, Calamansi, Raisins, Bay leaves Fried Spareribs: Chopped pork ribs, Flour, Salt, Ground pepper, Paprika, Leeks, Chili We hope you’ll enjoy this video and our stories. Happy Sunday everyone! Special thanks to Enderun Coworking for allowing us to shoot on their space for this week’s episode. Facebook: https://www.facebook.com/officialenderuncoworking Instagram: https://instagram.com/enderuncoworking

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This is the moment I've been waiting for.

One of the best actresses we've had in so many years.

Please welcome to do a collab with me.

Of course, it's Bea!

Yes!

Thank you for having me.

Thank you so much for being here.

Thank you! I'm just watching this channel while I'm here.

I'm so honored to be here.

You know, when you told me about this collab,

I was like, let's do it!

Because it's not what she wants to eat.

Then you said you're in the mood.

This is one of my favorites.

This is one of the comfort foods that I always look for,

especially when I'm sick,

or during Christmas.

I always request this.

Like on Christmas morning,

or yeah, of course, in the afternoon,

I don't eat this because, you know.

And it's really a comfort food.

It's really a fiesta food.

Yes, and normally, you know how I eat this?

I make a bowl, then I put it with rice.

Wow!

Then one bowl, it's like one bowl dish.

Prepare the rice.

So today,

we have our ingredients with us.

We have

Kasim.

Kasim is the part of the pork.

The butt.

And then,

Menudo.

Menudo always has liver.

Carrots, potatoes,

bell peppers.

Do you have an allergy?

No, I don't.

I'm allergic to negativity.

We're full of positivity.

And now,

what we'll do is,

I'll make you do this.

Peel.

Carrots and potatoes.

There.

But you know, when I eat Menudo,

even though I know there's liver,

I like the flavor of liver,

but I don't eat liver.

So when,

when it's covered in sauce,

when it's covered in sauce,

I like Menudo

because it's tricky to eat.

Is that so?

Just like in life,

you have to make the right choices.

You know, always,

like what I said earlier,

Yes, about marriage.

It's your choice in life that will make or break you.

That will define you.

You just celebrated

your 25th year of marriage.

Yes.

And really,

that's one of the relationships

that I look up to,

especially in show business.

Because I've seen them together

because we worked together in the past.

So I've seen them together in the past.

At premier nights, parties,

I can see that they're still sweet.

Of course.

And I don't know if you remember,

but you showed me

the pictures of Ate Lucy.

She was swimming back then.

That's her hobby

or sport.

And you showed me that

Ate Lucy is wearing a swimsuit

because she's proud of you.

Ate Lucy is so beautiful.

You know,

they're still in love.

So what's the secret?

You just have to enjoy

each other's company.

Just enjoy each other.

You have to marry your best friend.

I think the line of communication

should be very open.

It's nice that you're able to

talk about different things.

But of course,

it's not all about interest.

It's about

enjoying each other's company.

You should have a common ground.

But does she cook also?

Of course not.

I cook, she eats.

What's her favorite dish?

She eats so many

different kinds of food.

But she doesn't like chicken.

Why?

When she was pregnant with Juliana,

she ate chicken everyday.

Really?

Yes, she told me,

you want chicken again?

If Juliana gives birth,

she'll have a chicken.

But Ate Lucy is so caring

because she still looks so good.

She really

chooses the food she eats.

So whenever you

cook for her,

it has to be healthy.

Cooking,

for example, this menudo,

the fat of the pork is delicious.

And they say it's not very healthy

because it has cholesterol.

But with cooking,

I guess, everything

needs moderation.

That's how it is.

I remember

she gets

one cheat day

every week.

And then she eats

her comfort food.

Does she like sweets?

She likes

sweets all the time.

But she keeps an eye on it.

She keeps an eye on

her sweets.

I'm the only one who doesn't keep an eye on her sweets.

Yes!

They're so sweet.

We need another potato, right?

How many potatoes do you want?

For this one,

three will do.

I'll do the

garlic.

I'll walk the garlic.

Let's walk it.

You said, work smarter,

not harder.

We're doing it wrong.

When you cook,

you need to prepare everything.

Do you have a system?

I put everything in front of me

so that I don't

miss anything.

I just start preparing everything.

Are you the type

who puts recipes in notes?

Do you forget

recipes? Sometimes.

It's impossible

that it's all in your head.

We also need

references.

We're experts in cooking.

You're my reference.

I watched your channel.

There are references.

Sometimes,

it's hard to cook.

Who's your favorite chef?

I like Bobby Flay.

Do you like how he explains?

Yes.

I'll put water.

Let's cube

our potatoes and carrots.

So that

the starch

will come out.

The color will change.

Cut it in half like this.

Then,

elongate it.

Be careful

so that you won't get hurt.

There.

Be careful.

Let's cut it.

You always cook.

Do you have a set of knives?

Yes, I do.

She cooks.

She's good at

making sandwiches.

She likes sandwiches.

Really?

What's your favorite sandwich?

Whatever's available

in the kitchen.

For example,

ham.

She just makes.

She'll put

veggies, jam,

or mustard.

It's delicious.

It's good that she likes it.

Yes, she likes the kitchen.

Sometimes,

from work, she'll see me

and say,

I'm hungry, what do you want?

What can you prepare?

She'll say, I'll prepare

some sandwiches.

I'll make a sandwich.

What we'll do,

I'll cook

the saute.

I'll saute the pork first.

Then,

we'll cook

the carrots

and potatoes.

What do you want to do?

The carrots and potatoes.

Okay.

It's easier.

I'll get an extra pan

so when it's brown,

we'll put it here.

I'll heat it up.

I'll put some oil.

You really have to

plan for your future.

Actually, I'm

goal-oriented planner.

I get frustrated when it doesn't happen.

What frustrates you?

It frustrates me

when I'm not...

When I'm goal-oriented,

there's always a timeline.

If it doesn't happen at the right time,

I set my mind to...

I get frustrated.

For example, in work.

Obviously,

it's hard to hope

that everything will happen at the right time

because of pandemic,

delays, budget,

and stuff.

When it doesn't happen at the right time,

I get frustrated because

I don't plan my life.

Do I put it there?

Yes.

But I noticed you enjoy traveling.

I do.

And recently...

Recently,

I became a Spanish resident.

Really?

Yes, I applied for

a Golden Visa.

That's great.

How did you do that?

By being a resident?

That's really good.

Now, my mom and I

are Spanish residents.

Are you Spanish now?

Hello.

Yes.

I did that because

I want to...

It makes traveling very easy

for you, right?

I ate at Ramiro's.

What's that?

It's a seafood place in Lisbon.

They serve the best seafood.

It's like a shrimp bucket

but this is

legit and authentic.

Do you know what I tasted there?

Crawfish.

My favorite was sardines.

Oh, sardines.

They grill it

and baste it with lard.

Yes, yes.

It's very simple.

They just add salt

and serve it to you.

Their cans are

100 years old.

They sell the best canned

sardines.

What about you?

What's your favorite?

I just maintain a certain diet.

Everything I want.

I haven't grown yet.

Of course not.

When you came in,

my handler said,

Richard Boneless is so handsome.

He said that.

Is pizza not the

real break oven?

It's really good.

I want to reduce the number of bones

but I think it's hard to maintain.

No.

It's like

my pizzaiolo

is like a bone.

So you don't need a real bone anymore?

No.

I just use wood.

Are you okay?

What do you put on your pizza?

I like margarita

because it's simple.

I like tomatoes.

Mozzarella and basil.

You just need

the ingredients

or toppings.

Sometimes,

there are people

who don't like

tomatoes because they find it very

sour.

What kind of tomatoes do you use?

I use diced tomatoes.

You can also use fresh tomatoes.

Don't use tomato sauce

because it's not good.

It has a mixed flavor.

This one is just all tomato.

If it's diced tomato or whole tomato,

it doesn't have salt.

Normally, if you buy canned tomatoes,

it has salt.

It's already salty.

Sometimes, do you

create your own tomato sauce?

Sometimes,

I grow tomatoes.

I grow tomatoes in my house.

In Ormoc.

Here in Manila,

do you have a small garden?

No.

We have 4 mango trees.

It's inside.

Yes.

You said your house is big.

No.

Do you know what's my problem with mango trees?

I broke my windshield

three times.

Because it falls.

It really falls when the driver calls.

You should put a net on the top.

I did.

You can buy a tent.

It's like a tent.

It's like a sail.

That's what I put.

I put a sail.

Yes.

But mango trees are delicious.

Yes.

In fact,

when we bought that house

where we live now,

that was in the year 2001.

Our mango tree

is just small.

Yes.

It will die soon.

It's trunk is just small.

Maybe out of curiosity,

I said,

if you're alive,

can you bear lots of mango fruits?

You know, it's big now.

It really bears

mangoes.

It just finished harvesting.

It's delicious.

Delicious.

Delicious.

Okay. We'll just put this here.

We'll change

our skillet.

Let's heat it up.

If there's noodles,

you can't use other flavors?

Just pork flavor? Not chicken flavor?

Some people use.

But if I have

available pork flavor,

pork is better.

Until now, you're the one doing the groceries.

I love doing the groceries.

It's delicious.

Juliana and I, we call it

bonding.

That's our bonding moment.

It's a feel-good

place for us.

The grocery.

When I do the grocery,

whatever I buy,

I love it. Sometimes, I don't want to do the grocery.

We're the same.

When they do the grocery,

the budget is the same.

I feel good

when I do the grocery.

We'll put this last.

This one.

Next, this one.

At this point,

we can put calamansi.

Calamansi.

We put calamansi

for the liver?

For the liver.

Yes.

You can put it before cooking or after

cooking.

In this case, after

doing that.

Okay. We're almost done.

Okay.

The problem is

the pork is a bit long.

What I'll do,

while we're waiting,

let's put

some pork ribs.

Pork ribs.

I shared this

to Mr. Bobs earlier.

I tried to cook

ribs during the pandemic.

The ending

is like Malansa.

It's like you're tasting

the taste of

the meat.

Earlier, I saw how

he prepared it.

You need to marinate it.

When you're grilling it,

you need to give it some pressure

for the remaining blood

to come out of the meat.

That's what makes

the taste better.

It's important

to cook it well.

Yes.

When you buy

Kili-kili,

it doesn't taste like Kili-kili.

It's like a different dish.

A different cuisine.

We can make it

big or small.

In this case,

it's a bit big.

It's nice with cooking.

You can do it.

You're the one who eats.

We're the ones who eat.

We'll deep-fry it.

When it comes to olive oil,

isn't there a cooking oil

and a salad oil?

The best to use for salad

is extra virgin olive oil.

When cooking,

you should use POMAS.

POMAS,

extra virgin olive oil is the best.

So that's the flavorful one.

That's the most

potent and aromatic.

Then,

the pure one,

although it's pure,

the olive oil

is still pure.

But some people

add chemicals.

But they add

something to it

to draw out the

olive oil.

POMAS is

it's

it's not the

first press.

There are a lot of presses.

So it can be

used for cooking.

POMAS can

sustain

the heat.

Okay.

I'm excited

for the food tasting.

Salt.

Lots of pepper.

It's just flour.

When I cook,

I'm not that graceful.

Paprika.

Paprika is to

give a little warmth

to the taste.

Add some paprika

when you cook.

Paprika is actually

bell pepper.

That's the flavor.

Okay.

Spanish paprika.

We're not just adding salt and pepper.

Let's add salt and pepper.

Close up.

Add some salt.

You're imitating what I'm doing.

We don't want to spoil it.

I like it pepper.

A lot of pepper.

Put a lot of pepper

while we mix this.

Although the pork

is already cooked.

We'll cook it longer just to

tenderize it.

Let's taste the sauce.

Let's taste the taste.

It's hot.

It's delicious.

It's almost done.

It's almost done.

Just keep on developing the taste.

It's hot.

That's it.

There's no sauce.

While we're waiting for that,

let's do

the topping.

Let's put it on top.

There's no sauce.

It's delicious.

Just add salt and pepper

and a bit of chili.

That's it.

It's like a Thai dish.

It's like a Chinese dish.

Can you wash this for me, please?

There you go.

Chili.

Is it spicy?

Yes, it's spicy.

Thank you.

And then this one.

You're growing

leaves.

I have...

I'm growing

rosemary.

Rosemary.

Basil.

There.

It's almost done.

It's almost done.

I want the

taste to be

tomato paste.

Let's add a bit more.

A bit of tomato paste.

Put it there.

They mix it in water.

If you put it here,

it's hot.

See, you don't see it anymore.

That's it.

What do you call

pork butt?

Kasim.

Why is it called Kasim?

It's normally used

in menudo.

Really?

In supermarkets, there's a menudo cut.

Yes.

It's not that fatty.

Kasim is more meaty.

But when you go towards

this part of the pork,

here are the ribs.

The ribs are layered

with fat on top.

Now,

it's almost done.

Let's add

the

potatoes and carrots.

the potatoes and carrots.

It's almost done.

It's almost done.

Then,

put the peas.

It's already colored.

It's a beautiful color.

Exactly.

I'll add

some water.

We'll put some water

so it'll have some sauce.

Is this okay?

Yes.

We'll find out.

Maybe we should add more water.

Do you want to add more water?

Is that okay?

A little more.

Just a little.

You can add all of it.

The potatoes will

have starch.

So,

you'll notice that we added

the potatoes and carrots with water.

Definitely, it'll have some sauce.

Yes.

At this point, we can add

some salt.

You can add...

Do you want salt?

How much

do you want?

A little more.

It's beautiful

when you use kosher salt.

Kosher salt.

Then, we'll mix it a little.

I'll add some

soy sauce.

You're adding soy sauce.

We have fish sauce at home.

Some people add fish sauce.

Instead of soy sauce.

Do you enjoy fish sauce?

I love fish sauce.

With sinigang?

The best.

Then, a lot of chilies.

Yes.

Sinigang is a flexible dish.

Someone told me,

although I've never tried it,

sinigang sa santol.

I've tried it with pampanga.

My aunt is an inventor.

I just worked with her yesterday.

Sinigang sa mangga.

Sinigang sa kamyas.

I have a kamyas tree

at home.

I remember...

It's small.

It's like this.

Put this here.

Just to check

if it's cooked.

There's sugar on it.

Sugar.

There's no sugar yet.

That's it.

When it's almost served,

we'll add...

At this point, we can add the raisins.

Yes.

Some people don't like raisins.

Do you like raisins?

I like it with a surprise sweetness.

Yes.

It's like the salt

and the sweetness are competing.

That's how you balance

the taste and the food.

That's it?

No, I'm okay with it.

Me too.

Even with macaroni salad,

some people don't like it.

My brother doesn't like raisins.

I love raisins.

Mama makes two versions.

Really?

James doesn't like raisins.

What's your taste

in family?

Do you like spicy food?

Yes.

I'm okay with spicy food.

We'll add

some heat.

That's it.

It's already dry.

Why does it need to be dry

but not fresh?

It's very

strong.

Yes.

You can control it a bit.

That's it.

Let's put it here.

There you go.

Perfect.

Good.

Then, I'll mix it a bit.

Okay.

I'm excited.

You cooked the liver earlier.

It's medium rare, right?

Usually,

in menudo,

the liver needs to be

well done.

But I want to cook

the liver first.

So that it won't

mix.

You don't want the liver

to have a strong taste.

That way, you can eliminate

the liver from the food.

I eat

liver spread.

Caldereta is good for me.

Liver spread is good for me.

I can't eat it.

I can't eat

liver steak.

I love liver steak.

Even for my mom,

she likes adobong atay.

Yes.

Chicken?

Yes.

I love it.

In our house,

that's our bonding.

Everyone eats.

So,

whenever I get free time,

they go home.

I have two nieces.

We'll swim at home.

Should I

get the meat?

Yes.

Five more minutes.

Five more minutes.

The potatoes are good.

I love potatoes.

Mashed potatoes.

Mashed potatoes.

French fries.

Steak potatoes.

I think

menudo will be good with

mashed potatoes.

That's your bed.

Serve it

with menudo.

It's like osso buco

or milanese.

Let's do that next time.

Next time.

Welcome to our show.

In your household,

do you usually cook pork

or do you also go for fish,

seafood?

Whatever's available in the market on that day.

Do you plan your meals every day?

No.

What I did at home,

we really learned how to cook.

Before,

maradaza.

There's a mushroom kitchen.

I don't know the name.

I cooked it once.

She's now in Bacolod.

Smells good.

Delicious.

Almost done.

One more mix.

How many minutes

can you cook

menudo?

How many minutes?

With prep time?

It's a long time.

Actually, it takes a long time

to tenderize the pork.

But we're almost done

with the pork and menudo.

Now, let's add

salt and pepper.

Then, we'll add our chili.

I'll add the chili

and

scallions.

Then, we'll mix it.

There you go.

Then, put salt and pepper.

How much salt?

It's up to you.

Even if it's a lot, it's okay.

Yeah.

You put a lot.

And lots of pepper.

Yeah.

We'll mix it here.

Do you have a lot of sports?

Not really.

Which one do you

enjoy the most?

I do a lot of

fencing. I still play a lot of fencing.

I do shotgun shooting.

That's my regular.

Then, once in a while,

especially on weekends,

I do golf.

But did it change

through the years?

What was it like before?

Volleyball?

I used to play a lot of

volleyball.

Then, I used to play

basketball but

the problem is it's too physical.

If it's like that,

it really hurts your body.

Yeah.

You have to balance it.

So, it is tasting time.

It's easy, right?

My favorite part of this episode.

You should plate it.

I'm not good at plating.

I'll try.

Nice.

Beautiful.

Should I add?

Yeah, it's okay.

It's beautiful.

It's beautiful.

There.

There.

It's delicious.

He did it with flying colors.

There you go.

Taste test.

This is the moment I've been waiting for.

Okay.

The meat is tender.

Try it.

It's delicious.

I'm not kidding.

There's something in my mouth.

Yum.

It's hot.

It's delicious.

The pepper is not

that spicy but you can feel it.

Yeah, and actually,

it's smoky.

I like the smoky flavor.

Because of the bell pepper and the paprika.

Yeah.

Actually, that's what I've been missing

in our menu.

Now, I know.

Yum.

This is good.

Let's try this.

This is what I'm curious about.

Let's see this.

It's good.

It's good.

It's okay.

He did it so quickly.

You can store this

in the refrigerator.

You can marinate it.

This is a winner.

I swear.

You can eat it with fried rice

or if you have a barganda,

you can wrap it.

You can eat it with aioli sauce.

It's delicious.

This is so good.

This is the best.

So, Bea, thank you so much for joining me.

Thank you so much.

Thank you so much.

I hope you enjoyed your time cooking.

Definitely.

As much as I did.

Actually, I was surprised.

I was like, what's the title of our show?

It's Goma At Home.

I thought it's your channel.

I thought it's her channel.

Thank you so much.

It's beautiful kitchen here in Emderan.

Coworking.

Coworking Estancia.

Thank you so much.

Please like, subscribe, and press on the notification bell

so you'll know when we have a new video.

Bea, you know what?

Thank you so much for guesting.

This is our 3rd anniversary presentation.

Thank you so much.

Thank you so much.

I hope to cook for you again one of these days.

Yes, definitely.

Don't forget to also watch on my vlog

because we will be collaborating.

So he will be on my lie detector challenge.

So let's see if he'll sweat.

Just kidding.

He'll be stressed.

Just kidding.

Anyway, thank you for having me.

Thank you so much.

Thank you guys.

See you again right here on Goma At Home. Bye!