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Okay. Welcome to my little kitchen here in Dubai.

Yan. Meron tayong prep.

Gagawa ko ng siyote. Ah, tinola. Tinola.

Teka lang. Set upin ko muna yung mason plus ko.

And then, ikwento natin yung step by step natin sa ating simpleng tinola lang na

tingnan ko kung anong twist yung bibigay natin sa kanya.

Basta, anyway, guys, mamaya meron tayong

meron tayong guest na si AJ. Chef AJ and his wife, si Steph.

Si Steph ay half kabayan. Si AJ, taga Toronto. Pero yung nationality niya, Lao. Taga Laos.

So, kinakaban ako ng konti kasi, syempre, first time ko magluto sa ating kusina.

Second, chef kasi siya.

So, di ba, normally, yung asawa lang yung pinaglulutoan ko.

Ngayon, ay isang chef. Tapos, first time pa sa dito sa bahay natin.

Ano oras na?

6.42? Oh my God.

Ang iyong dating nila ay 8 o'clock. So, I have, yun, konting oras.

I will make three dishes. Tingnan natin.

Okay. Set up muna ako.

Nag-egg muna dito.

Alright.

Ngayon, pabalatan ko lang ito.

And then, yun, pag nagluto kayo,

mise en place muna, set up muna, and then, yun, diret-direto na.

Sorry, nagsa-stutter ako kasi medyo kinakaban talaga ako.

Laming-laming ginawa, laming work. So, hindi ako nakaluto ng maaga.

Yun, nanginginig yung, nanginginig ako.

Tapos, itong chopping board, bago.

So, medyo, yun, di pa kami magkakilala.

Okay. Ito na yung ating mise en place.

Chicken, sayote, daggan ko ng mushroom, onions, garlic, salted fish.

Para ito yung gamitin ko pang paalat sa ating masabaw.

Tapos, titimpla ko siya ng patis na masarap.

Guys, yung patis ay maraming klaseng lasa.

Depende sa type of patis.

Merong ibang masyadong sharp yung alat.

Merong ibang medyo manamis-namis.

Depende.

Yung ating trash bin, and then, ito.

Ito yung leftover Hainanese ginger sauce na ilagay ko.

Alam ko ano yung naisip niyo. Kulang sa tanglad.

Teka, ito. May tanglad tayo dito.

Eh, may mga sampayan pa. Iiikaw natin yan.

Linisin natin yan mamaya pagdating ng bisita.

Okay. So, may tanglad ako dito.

Hi, babe.

Hi.

Hello.

Hi.

Huh?

Ano binili mo?

Dito na si Camille.

Eh, bumili ko na rin pala.

Huh?

We bought a hoodie sa movies natin.

Oo.

Eh, bumili ako pang survival mode ka next week.

Kasi wala ako.

So, pag wala ako, si Camille ay pumapayat.

Yes.

Anong kinakain mo?

Wala. Ito.

Itlog.

Breadiness.

Ah, yung egg salad mo. Masarap.

Oo. Bumili ako ng anis.

Last ko na yung garlic. Ito na.

Pisahin ko lang ng konti.

Then, lagay ko na yung manok, tubig at iba pa.

Mushrooms, onions, garlic, bay leaf, olive oil.

Oop. Wala.

Sama. Teka na.

Ulit.

Olive oil. Tsaka na ako mag-add ng salt.

Ayan.

Pop in the oven.

300. 300 degrees.

Ayan. Then, siguro I'll bake it for 20 minutes.

Sabaw.

Ayan.

Mamaya i-skim rin natin yan yung mga umaangat para malinis yung sabaw natin.

Ngayon, hintayin natin kumulo.

Pag kumulo na, buksan na natin ng konti para mag-evaporate.

And, pag nag-evaporate kasi, you're left with a very strong or concentrated stock.

Isang kulo, or mga limang kulo.

And then, tsaka tayo mag-bukas.

Alright. For now, sira.

And then ito, squid flakes.

I mean, sorry.

Yeah. Basically, this is dried squid from Oster's.

It's really, really good.

Pri-pritoyin natin ito mamaya and gagawa ako ng suka.

Ah! Ito pala, guys.

Fish ball ito, or squid ball.

Depende, kasi diba manamis-namis ito?

Ang gusto ko talaga sana ihalo dito ay yung clams, or halaan,

para magbibigay siya ng tamis and konting seafood.

Since nawala ako, so dito ako kukuha ng konting tamis.

Experimentohan ko lang.

Pero konti lang na hindi nila mahalata na fish ball nilagay ko.

Tinanggal ko na yung breast para hindi siya ma-overcook.

Ngayon, kulog natin yung squid balls.

Yan. Dalawa. Tatlo.

Mayroon tatlo lang para hindi halata na, or hindi masyadong matapang yung lasa.

Gusto lang natin ulit yung tamis.

Tinanggal ko na siya. Ngayon, baliktarin ko lang para even yung kanyang kulay.

Ito na yung paalat natin.

Inuron ko na yung muna yung sabaw kasi simmer na siya.

And then inahon ko na rin yung thigh part.

So dried fish, mamaya na tayo magpimpla.

Let's start with dalawa muna.

And then pag naduro kasi ito magre-release yung lasa niya.

Okay.

Tagain na natin yung sayote.

Sabi sa'kin ng friend ko, mahal daw yung sayote dito sa lupa.

Oo nga. Ay, hindi maganda yung pag-slice.

Ulitin natin.

Yung lasco yung ito.

Malunggay.

Pero pulo ko na yung iba.

Pulo ko na yung iba para may lasa lang.

Sobrang hiligaw sa kanilang day.

Gosh, ang banga.

I'm so hungry.

As usual.

What is that?

Yung ginger.

Tapos, yung gagawin ko, ihalo ko yung malunggay at ginger.

Matarap na masarap.

Tapos na ba tayo?

Hindi pa. Malayo pa.

Buti lang late sila.

Sorry.

Buti lang late sila.

I'm so hungry.

Wait lang, babe.

Ano pwede yung munchies?

Ah, sige.

Ito, yung squid.

Lutoin ka first.

Wait. Eto.

Eto.

Dried fish.

Tinurog ko lang.

Then, meron akong spring onions.

Yung puti.

Mamaya.

Pangkuhan yan.

Pangpatimpla.

Pangkuhan.

Pangkuhan.

Siguro magdagay ako ng isa dyan para may kuhan.

Tasa.

Kuhan.

Give me yung ano natin.

Lamang grass natin.

Ayan, nandyan na.

Nagutu mo na.

Oo.

Kamina, pinitest ko na siya.

Pero naawa ko pitestin kasi mahal.

Ayun, pero parang

medyo hindi mo siya happy, babe.

Oo, eh.

Kaya tinanggal ko na.

Anyway, ito.

Slice mo lang ng...

Pag nag-slice kayo ng spring onions, guys,

yung slide nyo talaga yung kuchilyo nyo.

Ganun.

Para maganda yung hiwa.

Kasi yung iba, ganun eh.

Pag ganun, wala kang...

Parang...

May kapit.

Gets.

Ano.

Alam ko ito kasi lagi mo

ang pinapagalitan pag nag-chop ako.

Eh, wag ka na mag-chop.

Kaya ganun na.

Eh, nungsan kailangan.

Bakit?

Bakit kailangan mo mag-chop, babe?

Eh, what if wala ka?

Or what if gusto kitang tulungan?

Wag mo na akong tulungan.

Anyway, sige.

Okay, marapit na.

Okay.

Ngayon, ito.

Wait lang, wait lang.

Last, last, last, last.

Okay.

Fish.

Spring onion.

Then meron akong ginger dito na sa bote.

Dito ako, hot pot.

Bakit tayo mo gumamit ng fresh ginger?

Meron naman. Natatamat naman ako.

Okay.

So ito, pang tamad.

Okay.

Eh, para hindi, oh,

para hindi halata na galing sa bote.

Haluan mo na fresh ginger.

So galing sa take-out.

Eh, nung biskarte ng mga kusinero.

Okay.

Well, babe.

Kung,

kumpleto naman yung,

kung may oras tayo at,

yun ba, first time to eh.

So syempre,

inahabol ko lang yung oras para

hindi naman tayo mapahiya sa bisita natin.

Okay, ngayon.

Okay.

Tulog ko yung isda.

Ginger.

Tapos chef ko naman yung papahinga.

Kaya nga,

nannervos na ako kanina.

Nangangay, nangangay pa ako.

I mean, imagine cooking for,

mahirap na nga ako to cook for you.

Tapos to cook for a chef pa.

So mamaya guys,

mag-i-English tayo ah.

Ha? Okay lang sa inyo.

Kasi,

English eh.

Um, yung wife niya,

si Steph Kabayan,

pero hindi masyadong

nagta-Tagalog.

Half Kabayan.

Half Kabayan, half German.

O, tama.

Ito, ito.

Ayan.

Yung lahat na.

Wala masaya.

Yeah.

Tapos,

lagyan ko ng oil.

Babe, umusin mo.

Saya mo.

Lagyan ko pa ng ginger.

Babe, umusin mo pa sa basket.

O, sige, sige, sige.

Teka lang.

So,

nilagay ko dito kanina kasi

pinatuyo ako.

Okay.

Takasan ko yung apoy.

Amin yung apoy,

yung kuryente.

Um, excuse me.

Dagdag ako ng

mantika.

O,

ah,

hindi abot.

Ay,

kailangan ng stove.

Hindi abot.

Kailangan ng stove.

Abot ka yan.

Ha, ha, ha, ha.

He, he, he.

Natawanan mo asawa mo.

Natawanan mo asawa mo.

Of course not.

So, what,

what is this gonna be?

Eh, itatopping ko mahit

sa tinola.

Basta.

Di ba?

Hindi po naisip.

Basta.

Pag,

utunggay.

Eh, saan ko nabila yung malugay?

Ah,

sa,

pinabili ko.

Ngayon,

itimplahan ko lang siya ng

ispa.

Ang what?

Ispa, patis.

What kind of patay?

Okay.

Mmm.

Pag ganyan,

tinatay ko ng ispa.

Pag nasimpla kayo ng patis,

maganda talaga yung

lutuin mo siya

para hindi siya ganun ka

fishy.

It smells fishy.

It smells fishy.

Ito yung lutuin pa natin.

Pero masarap na fishy.

Okay, nakakatakot ka mami eh.

Ay naku,

wait lang.

Ano?

Pagganan ako ng drink.

Oh, sige, sige, sige.

Bye.

Hindi pa ko ayos eh.

Ah, hindi pa daw siya ayos.

Wow, may ganun.

Oh, tapos kumain.

Mmm.

Babe, magsat ka ng table.

Hindi marunong.

Ito.

In fairness kay Madam,

may pa-candlelight,

may entrance.

Hindi pa namin naayos to.

Ayusin namin yung next.

Okay, balik tayo sa pagluluto.

Hi, salamat.

May tulong, may alak.

So this is just drinks

and then I use this as

my shot glass

because I don't have one.

Para sa itlog to.

Hard-boiled egg.

This is yours.

Thank you.

This is mine.

Cheers.

Para sa

bagong bisita.

Ngayon, saan na ba ako?

Ah, ito, ito, ito, ito, ito.

Bago uminom.

Yan, quinoa.

Ginawa ko.

Kumuha ko ng

sabaw dito.

So, or kung wala kang yung quinoa,

pwede naman brown rice,

white rice, whatever.

So, healthy kasi yung mga bisita natin.

So, yung sabaw dito,

gamitin ko siya pang saing,

kumbaga.

Hello!

Come in, come in.

I got you too.

No, no, bring it, bring it, bring it.

I'm so nervous, you know.

Oh, come on.

I'm so nervous.

You guys are our first guests.

You guys are

the first two human beings

that were there.

I'm so nervous.

Aw, thank you so much.

Thank you.

Alright, I'm gonna give you guys

some juice first.

I gotta finish it off.

I was gonna give them this.

Sige, can you...

Oh, my God.

Oh, my God.

Oh, my God.

Oh, my God.

Oh, my God.

Oh, my God.

Oh, my God.

Oh, my God.

Oh, my God.

This is...

This is dried squid

from the Philippines.

So we're just gonna pan-fry it.

And then we're gonna have this

with vinegar.

Oh, wow.

Yeah.

That's stuff,

that's stuff, guys.

I did a little intro already

of who you guys are

and

that I was nervous

that cooking for a chef.

No, don't be.

Okay, wait, wait,

before I burn this.

Wait.

Cheers.

Thank you.

Okay, so then...

Pakainin natin sila now.

Squid.

Red onions.

I'm listening.

Okay, follow us to the next place

that I found for you guys.

Lagayin natin to.

So we go and

we're like, where is this place?

So I'm like, okay, I know what area it is.

So we get there.

So then this other place had it.

Oh, la la.

Okay.

That's crispy squid

with a spice vinegar.

Oh, my God.

Aya.

Alright.

Ito kulang pasalutong.

Gusto natin kasi

super crispy talaga ito.

Go for it, Steph.

Go for it.

Do I put some lemon on top?

Yeah, I don't know.

Try it as is first.

Okay, maybe.

Yeah, have it with vinegar.

Nice and cool.

And one of the ladies comes up to me.

She goes, hi, sir.

Are you here for pickup?

I'm like, no, I'm not.

We're just walking around.

She's like, you look.

And then I see.

Oh, my God.

You've tried this before?

Yeah?

Yeah.

We always have it.

I love the spice.

Is it the spice from the vinegar?

From the vinegar.

For breakfast.

Do you want it hot?

No, no, no.

I think that's good.

Give it time.

So, AJ is actually one of the cleanest chefs I've ever.

No, really, man.

Really.

Pero may bago ako natutunan ngayon.

Okay, sorry.

We're gonna speak English today.

English tayo.

English tayo.

No, because normally I'd get a

I'd get a

I'd get a

I'd get a

I'd get a

I'd get a

No, because normally I'd get a

I'd get a

I'd get a

sponge.

So you can do it with a paper towel.

Soap, paper towel.

And then iteng tinatawag, clean as you go.

All this oil on the floor,

you know, especially

the food.

Really?

Yeah, because you don't want to walk all over your house.

You know, you're just cleaning it, everything.

Wow.

Oh, my God.

This is like VIP.

I feel like I'm in a

spa.

Look, I'm in a spa.

Soapy.

Yeah, but see, look at all the food.

No, okay, because

You had oil on your floor.

No, AJ's teaching me how to

He has a better way of cleaning the floors.

And then he said,

give me your feet.

So it's literally

it's literally clean as you go.

I was like,

this is so weird.

Oh, yeah, I know.

Dumating kayo nung

in the middle of

He didn't see the beginning part.

There's a lot of oil all over the floor.

And he's walking in it.

Yeah.

Oh, we're having

we're having a

chicken tinola

Hainanese style.

Oh, yeah.

And then this is the ginger

with aloobati.

What's that?

That's the ginger scallion sauce.

Yeah.

A Filipino version

of a tinola

means Hainanese chicken.

So this will be our broth.

We will put it here.

And then we have quinoa

that's been cooked in the broth.

And this is the topping for

the

Wow.

Now I know what to get you guys.

What?

Tablecloth.

Because I don't want to ruin your tablecloth.

So this is

aloobati

or moringa in English.

And then it's just with

ginger,

a little bit of garlic,

and a little bit of oil.

And fish sauce.

Oh, so this is like a

Kabayan ginger green onion.

Yeah.

Oh, and I added the

dried fish we bought last night.

Oh, wow.

Yeah, so

there.

Let's add it.

Why not?

I'm not shy.

From 1004.

Okay, let's go.

Okay.

Let's eat.

Let's eat.

Tinola

Hainanese way.

Lechon koala with suka.

Quinoa.

Please have the soup first.

Have the soup first.

Sit down.

Is it hearty?

Yes.

It's very, very good.

I like the herbs

and the spices.

It's so warming.

Now have it with the chicken.

Chase it with the chicken.

Okay.

This is for Tayo.

This is from today.

It's really good.

Cookies from

Pistachio.

Pistachio.

Pistachio.

But very unique, right?

Yeah.

That's good.

That was my favorite.

The oatmeal is really good.

I didn't get to try it.

The oatmeal is good.

I didn't get to try it.

I didn't get to try it.

Tapos na yung gabi.

Well, hindi.

Umaga na.

Tignan nyo.

Tignan nyo yung oras.

Alas 4.

Alas 4 and

Finally, ipauwi nila

kasama natin.

Bye, guys.

4 a.m.

4 a.m.

Didn't realize

that it was 4.

University.

Noong nalaman nila

na alas 4

nagulat sila.

It was so worth it

because

Chef JP

made a fantastic

dinner tonight.

Super, super fantastic.

Liempo was really good, too.

Yeah.

Liempo.

So, I'm so happy

that they liked the food.

Ah, kinabana ako

at the beginning, siyempre.

Masarap?

Masarap pa.

Sobrang.

Sobrang nagustuhan ko.

Nagustuhan nila?

Sa tingin ko.

Ikaw nagustuhan mo?

Sobrang.

Okay, good.

Pwede rin.