01:11.0
So you just put few drops.
01:14.0
For me, I just put around 5-6 drops of pure lavender oil.
01:20.0
And then you just beat it quickly.
01:28.0
Smell it already.
01:40.0
The lavender flavor is already there.
01:43.0
So what I will do here is I will just put it back on the container.
01:47.0
And then back into the freezer.
01:51.0
I don't want to prove anything but by replicating the recipe or the idea,
01:59.0
we can see why it became P750++.
02:05.5
You can see that it's just simple to make but as a chef, as a restaurateur, as a foodie,
02:14.0
I believe in the saying that less is more.
02:18.5
It's really true that if you preserve and if you improve the quality of a certain product.
02:26.5
The one that you won't put anything.
02:29.5
The one that, for example, you will upgrade, you will preserve the ingredients.
02:39.0
You will really taste the good quality of the saba, the frying is good, the presentation is good.
02:45.5
Then you can really sell it at a higher price.
02:49.5
So now, let's do that lesson.
02:52.5
First, you need to start with very good quality saba.
02:57.5
The one that is not that ripe but it's also not that hard.
03:03.5
It's just this one, okay?
03:06.5
When you taste it.
03:09.5
The perfect sweetness, the perfect texture of your Saba Banana.
03:15.5
So I'm slicing it into four.
03:18.5
Divide it into four, one banana.
03:26.0
I bought this one day ago in the supermarket.
03:31.5
So there, just the perfect consistency.
03:34.0
And now, you may wrap it.
03:36.0
I'm using medium lumpia wrapper.
03:42.0
And into my platito, I will put sugar.
03:46.0
White sugar, I'm using white sugar here.
03:49.5
You roll your banana, your Saba in some sugar.
03:53.5
Just a bit, not too much.
03:55.5
You put it there and then you put Langka.
04:01.0
There it is, right?
04:02.0
As simple as that.
04:04.0
It's very simple, I won't put it Ube.
04:08.0
I won't put anything else.
04:13.5
Egg for my egg wash.
04:16.5
Okay, and then there.
04:19.0
You just brush it with egg wash.
04:24.5
And there's your Turon.
04:43.5
You have to make sure that it's even.
04:52.0
And the Saba has to be very consistent.
04:58.5
If you need to count the day of roasting of the Saba, you count it.
05:05.5
Because to be honest, the price, we can dictate the price of food.
05:12.0
For example, if you say that why is it expensive on that steakhouse?
05:17.0
I can eat a steak that is sizzling for 99 pesos.
05:21.5
Unlimited rice, unlimited gravy.
05:25.5
But how come some steakhouse restaurants charge as much as 8,000 pesos per steak?
05:34.0
Because the type of beef that they use is different, the ambience is different.
05:40.0
The consistency of the product is different, right?
05:43.0
The quality of the service is different.
05:45.5
That's why certain products are expensive.
05:49.5
So today, again I will repeat it.
05:51.5
I don't have any objection.
05:53.5
I just want to show you how we can charge more for a product
06:02.5
because of the quality, consistency, and appearance of the product.
06:12.0
And of course, the ambience as well.
06:14.0
We are also paying for the ambience and the name as well.
06:19.0
It's not that because there's a name, the charge is already high.
06:24.0
That is the name that is making it hard.
06:27.0
It means that the overtime, the trust that is beside your name.
06:35.5
That when you eat this, it's really guaranteed to be delicious.
06:42.0
It's guaranteed that you won't be dismayed, right?
06:49.5
There it is, right?
06:50.5
I am even using pastry brush for that.
06:53.0
It's super awesome.
06:56.0
So you wrap it like that.
06:57.5
And while I am wrapping that, I will also heat the oil on my pan.
07:08.0
This is just the size of their Turon over there.
07:11.0
Size that is fancy.
07:13.0
It's like you know, it's just like a finger.
07:20.0
Next, let's fry it already.
07:22.5
So when we eat the Turon in Amanpulo, right?
07:27.0
With matching, what is it called again?
07:33.5
I am just thinking about it all of a sudden, my God.
07:36.5
So when we eat that, I can really taste it.
07:40.0
I will fry it already.
07:41.5
You use a new oil or you know that, there is no contamination.
07:48.5
Which means that if it's for Turon, it's really just for Turon only.
07:53.0
It's not like if you have Lumpiang Shanghai or Lumpiang Togue, you will also fry it there, right?
07:59.5
That is also included on the increase on the premium, on the price, on the value of a meal.
08:09.0
It's really true.
08:10.0
It's like when you eat in a fine dining restaurant.
08:14.0
There is a chef that what he does is that if it's just for steak,
08:18.0
if it's just for frying, they are following the kitchen brigade, right?
08:27.0
I will watch this, it really needs to look like fried 5-star.
08:33.0
And you won't save on the oil.
08:36.0
I will pour a bit of oil.
08:38.0
So that it's cooked evenly.
08:40.0
And on the fine dining, when I was an apprentice,
08:46.0
I was also served in a fine dining restaurant of a 5-star hotel in Manila.
08:52.0
On the fine dining, when the customer orders and the food is really served.
09:01.0
So for example, someone ordered Turon and they will just serve the Turon.
09:07.5
It can be wrapped already but it's not like that,
09:12.0
there is leftover from the order of a customer, I will just heat it up.
09:16.0
It's not like that.
09:17.0
Really, it's not just the ingredients that we are paying for, right?
09:23.0
It's limited, right?
09:24.0
We have a mentality.
09:27.5
It's just for fun.
09:28.5
Why is the charge so expensive?
09:30.0
We also pay for the time, the expertise, the experience when cooking.
09:37.0
I already know that especially before, when our restaurant is operational.
09:44.0
Our dine-in service is tomorrow.
09:46.0
Believe it or not, I have a person who will just prepare a salad.
09:52.5
He will just make a salad.
09:55.0
We also have a person whose job is just to fry eggs
10:01.5
because we want to make sure that when someone orders Beef with Eggs or Tapsilog.
10:09.0
I made it more fancy, Beef with Eggs.
10:11.0
When the beef comes out, the eggs are also freshly fried
10:15.5
because the quality is different, right?
10:17.0
When you fry the eggs, the egg yolk would ooze because you know that it's newly cooked.
10:26.5
So all of those in a restaurant, in a food service business.
10:31.5
All those add up on the price of food.
10:37.5
I am saying a lot of things today.
10:39.0
So there, we are already fried.
10:42.5
The next step, we are gonna caramelize sugar
10:47.0
because that is one of the characteristics of their Turon.
10:52.0
They coat it in caramel and they put sesame seeds.
10:57.0
So that process is also a bit of added work
11:02.0
that's why the price is also increasing.
11:04.0
I have here a hot stainless steel pan
11:07.0
and I'm just going to put some white sugar.
11:12.5
You put it bit by bit.
11:15.0
So I put 1 tbsp of white sugar
11:19.0
and then I will add more.
11:24.0
So that you are sure that it would melt peacefully.
11:28.0
There's also like that, right?
11:30.0
Yes, we call this dry caramel.
11:32.0
This technique is the dry caramel technique.
11:43.0
Put a bit of water, just a bit.
11:52.0
When your caramel becomes soft, just like this.
11:56.0
We may now soak it.
11:59.0
So you get your Turon.
12:08.0
Dip it like that, sesame seeds.
12:12.0
Okay, I turn off the fire already.
12:20.0
You don't dip it all throughout.
12:27.0
And you need to be quick here.
12:30.0
And be careful because this is hot, okay?
12:38.0
There it is, right?
12:39.0
Now, you will understand that I will also charge 7.50.
12:43.0
And when I charge it, I'm sweating.
12:46.0
Because this caramel is hot and of course, it's a bit alive.
12:51.0
This is Janet Jackson.
12:53.0
When I charge 7.50, I know that you will also bash me.
12:57.0
I will let you watch this video so that you can understand.
13:02.0
But for me, it's just 7.50, there's no more plus.
13:05.0
It's already okay.
13:06.0
It's hard for me to compute.
13:08.0
When there's plus, plus.
13:10.0
The 7.50 is already okay.
13:12.0
We just want it to be plus, plus.
13:16.0
And there's one here that doesn't have plus one.
13:18.0
You should go to him.
13:21.0
You should go to him.
13:22.0
It's because it's Amanpulo vlog so that you can look like you're going to Amanpulo.
13:29.0
I want to taste it, that's why I'm here.
13:31.0
Oh! Because you feel like you're in Amanpulo.
13:36.0
It's for the kids.
13:42.0
So there, I will just plate it first.
13:45.0
I will just plate it first.
13:47.0
Girl, let's have coffee.
13:51.0
Because I'm hungry, I want to eat Toronto.
13:53.5
I will just plate it first, okay?
13:55.5
Then I'll be back.
14:00.0
I think I can make one more.
14:04.0
I will charge you 7.50.
14:09.0
Okay girl, I will come back if you already bring 7.50, okay?
14:14.0
Let's just plate it.
14:16.0
So there, I'm just plating it.
14:20.0
So this is our Toron.
14:33.0
Now, I have here-
14:36.0
Where are my spoons?
14:40.0
The ice cream, I will put it on the pistachio.
14:48.0
Because on Amanpulo, they put it on the butter cookies.
14:51.5
Oh! We are so fancy.
14:53.0
Let's put it on the pistachio.
15:00.0
Airflown Orchid from Thailand.
15:03.0
There it is, right?
15:05.0
Are you gonna pay 750 Pesos for this?
15:11.0
Are you gonna pay?
15:19.0
There's the presentation.
15:20.0
There it is, right?
15:21.0
Look at the presentation.
15:24.0
It's bongacious, right?
15:26.0
It's just that easy to make.
15:29.0
I put it on the pistachio, I wrapped it, I caramelized it.
15:32.0
I airflown an orchid.
15:34.0
I even make an ice cream.
15:36.0
That's why it's 750 Pesos and you don't deserve this.
15:42.0
You only deserve this.
15:47.0
No dear, you haven't made it.
15:50.0
I deserve the best.
15:51.0
You don't deserve the best.
15:55.0
You don't deserve this.
15:57.0
Do you deserve this?
16:00.0
Do you deserve this?
16:02.0
Answer it and let's see if I will let him taste this.
16:08.0
I will just taste it.
16:09.0
I want to taste it.
16:10.0
So taste it first.
16:13.0
Can I mess this up?
16:16.0
You're messing up your life.
16:20.0
Who will eat the ice cream?
16:23.0
Your spoon should be gold.
16:26.0
But you don't have a spoon.
16:33.0
You're just kidding.
16:37.0
You're like a god.
16:40.0
Even though you're not allowed to do that.
16:50.0
The taste of 750 Pesos is still good.
16:52.0
That's the taste of your merit.
16:57.0
No, you're not putting ice cream yet.
17:12.0
It's delicious, right?
17:16.0
So why is it special in your opinion?
17:19.0
Or in your opinion?
17:21.0
Fresh ingredients.
17:24.0
There it is, right?
17:25.0
It's all the experience.
17:27.0
Yeah, that's true.
17:28.0
There it is, right?
17:29.0
Even though you say that it's just for balance,
17:31.0
just for wrapping Lumpia.
17:35.0
Your experience that the flowers are there, the ice cream, the plating.
17:42.0
The entirety, right?
17:44.0
The whole thing, that's what makes it special to him.
17:49.5
That's why you don't deserve it.
17:51.5
No, I deserve the best.
17:58.0
It's the experience.
18:03.0
Now, it's time to pay.
18:09.0
So we're going to see you all soon.
18:12.0
So there it is, right?
18:13.0
If you're just saving, you don't have a budget to go to Amanpulo
18:20.0
You're already going to Amanpulo and you miss the Turon there.
18:24.0
Or simply, you're just fond of Turon just like me.
18:27.5
You're curious on what does it taste like.
18:30.5
Why did you talk about it?
18:31.5
Why is it trending?
18:33.5
Make this amazing Turon Alaman-
18:38.0
Turon Alamanpulo.
18:41.0
Because you deserve to make it and we've made it, right?
18:46.0
We deserve the best.
18:48.0
So we're going to see you all soon.
