Shot & edited by the talented @Palabyab! 🤜🏽🤙🏽

Video Transcript / Subtitles:( AI generated. About AI subtitles » )

* 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

Good afternoon!

Hey guys, Chef JP here.

I've been camping out a lot lately.

Feels good to be surrounded by nature.

Even better when with friends

gathering around delicious food and of course good wine.

It's good to see you!

Hi!

My name is JP.

I'm here in the Philippines.

I'm here in the Philippines.

I'm here in the Philippines.

I'm here in the Philippines.

Hi!

My name is Leia.

Let's go!

She's our boss for tonight.

Hi!

Hi Chef Anna!

Hi Anna!

Yeah, this is something different.

Something new.

Something very challenging.

Challenging in the sense that

it's on a different level.

Because

you shall see.

Okay.

It's nice to drive.

It's so funny

when I saw Cam rocking, I was like,

Oh wow!

Okay, and then this.

The trailer is here.

Here.

This is the setup.

Wait.

Oh, this is your

joke channel.

Hello!

Are you guys having fun?

Welcome to our hotel.

Welcome to our hotel.

You have a tarp now.

Let's upgrade.

We need to make a lounge chair.

We need to make a lounge chair.

Thank you.

The handsy person.

Over here we have

an endorser.

Chicken Juicy.

So we're just setting up

camp now.

Everybody trying to figure out

the setups.

I recently discovered

Terraza's Reserva Malbec

from the mountains of Argentina.

Pairs beautifully with grilled meat.

It is full of meat.

It is full of meat.

It is full of meat.

It is full of meat.

Pairs beautifully with grilled meat.

It is full bodied but elegantly aromatic.

It brings out the flavors of grilling.

It's going to be good.

It's going to be really good.

This is really nice.

Put it there.

Alright, so here we are again

back at the campsite.

Dinner muna tayo with the crew,

with the team, with the staff

and then tomorrow

breakfast and then yung main event natin is lunch.

So,

ngayon, meron kaming

isang kusinero sa Sarsa

that's never been camping.

Yung request niya sa HR namin is

kung pwede daw masama siya sa camp.

So, sabi ko, sige,

sama ka, sama ka, tara, this weekend.

So here he is. Ito siya o si Master.

That's him. Look at him.

He's been with us for

nine years, from the very beginning.

And, uh,

Master, first time mo mag-camp?

Ano,

kamusta pakiramdam?

Maganda yung kusina ay

presko.

So dahil presko at medyo

may araw-araw pa ng konti,

iayaan ka ni Job mag-swimming

muna daw kayo.

So salin mo muna, Nery, yung niluluto

ni Master. Hindi,

Master, totoo.

Go, totoo.

Nery, bantayan mo lang, ah.

Ligo muna sandali. Yan.

Good siyan.

Lamig.

Swimming ka, easy.

I feel like this is the space

that we're gonna be in.

Here, we've got our

nice dining hall

now under the tarp.

What's cooking, Chef?

Pork and beans.

Ulo ng baboy

tsaka pata

with beans.

Inspired by Chubby, right?

Yes, inspired by Mountain Man.

Ano oras na? 7 o'clock?

Ano, kaya natin mag-dealer ng 8.30?

Sa oras ka lati?

Kaya naman, Chef.

Pina lang ito. Baka mahuli siya.

Sige, mag-appetizer tayo.

Squid yung appetizer natin.

Sige, Chef.

Gusto ko ihawin natin dyan.

So dito tayo

mamaya mag-set.

May pang-isang parang

station dyan. Ito yung main kitchen.

Tapos,

tingnan pa natin kung anong madampot natin

yung pang-appetizer maliban sa

pusip.

May steak akong dala.

May dala akong steak.

Just in case.

Magandang klaseng steak.

Naka-frozen siya ngayon.

Pwede naman bukas i-defrost natin.

Okay.

Pwede na ito. Pwede mo i-defrost ito.

Pwede kung

gawin tayong something.

Ako lang gigis ako ito

something. Whatever.

Pang kulutan natin.

Pang-appetizer.

Pero itong steak,

safety natin ito. Kasya na ito sa 12 bucks.

Maliban sa isang slab

natin.

Ito job yung smoked meat mo.

Binigay ito ni Baguio Mountain Man.

Ito yung parang sausage.

Para sa carbonara ito bukas.

Kung gusto mo,

tikman ngayon para maalam mo na.

Kilalanin mo na yung lasa niya.

Kuha ka ng dalawa, tatlo.

Matikman.

In like an hour, we'll have appetizers from you guys and from us.

We'll cook like a

we have soup.

We have steak appetizer.

We have grilled squid.

And then later for supper,

which is around

9.30-ish to 10,

we'll have like a slow braised

pork and beans. Homemade pork and beans.

Inspired by Baguio Mountain Man.

So this is

breaking bread part.

This is our first time

to camp together.

So what's happening is tomorrow's the main event.

So we're all sort of like

super excited and

just all out

for tomorrow because we want it

to be really good.

So we all decided that we should

all first camp together.

But we get, you know,

we break bread and we have a good time

before work.

And I think tomorrow's gonna be a good thing and hopefully

tomorrow the weather cooperates.

It's gonna be fun. Cheers!

We're gonna cook with

a Malbec

from Argentina.

Bagay ito sa ating

pork and beans stew.

Wow!

Mmm!

Mmm!

Mmm!

Nang laki pala ng ulo na to.

Siguro dagdagan pa natin

ng sabok. Or sakto na to.

Okay na ngayon.

Pwede ba siya dagdagan? Magkagano naman yan?

Pababa pa? Oo. Para lang

mas mabilis siya maluto. Tapos lakasan natin

naman.

May sain na tayo.

Pwede mo i-garlic rice?

Oo!

We added like a

one bottle of Malbec

in this stew.

Oh, it's like Chavis.

Yeah, but with wine.

Pwede niya have the pig's head also.

Damn!

Sorry, we can't show this on

YouTube because we'll get demonetized.

It's gonna be like

It's saying hi.

So the first time was across the...

That was the first time.

It was raining the last time.

It's so...

It's different, right?

But once you start kasi talaga.

But it's a really good

It is.

Sobrang...

Part of it.

As I was packing last night, I'm like

We're going camping again?

But right now that I'm here,

It was worth it.

Something like that, yeah.

Yung ginagawa ni

master, kanin,

tapos i-flavor mo siya ng parang

chorizo. Yung parang smoke

almost like a pepperoni.

So he's just gonna

dahil na kakasain lang natin ng kanin

So hindi siya talagang

yung typical mong sinangag.

Kasi di ba pag sinangag

tuyo yung kanin.

Iwo-walk mo ba siya?

Ah, iwo-walk mo pa rin.

Tatlong dekada na itong kusinero.

Wag na tayong mag-explain.

Ito yung tinapay.

Pa-ihaw lang sandali.

Pa-init lang.

Pero itabi mo muna. Timingin mo muna.

Nalala mo yung ginawa nating steak sandwich?

So Aaron, I got here

strip loin.

Last time kasi parang hindi natin na step-by-step

process yung ating steak sandwich.

Step-by-step pa sa edit.

Hindi ko pa napanood e.

Saks lang.

A lot going on.

So here, it's like a, I guess,

I don't know, like a straight-up steak sandwich

na kung ano lang meron tayo.

So I'm just slicing it.

Yung wok pwede kong gamitin muna bago ka mag-fried rice.

Painit na lang ng mabilis.

Painit na. Tapos pakilagay lang ng

mantika.

So, slice ko lang

siya ganun. Tabi ko siya.

And then ito, this is

grilled leeks na inihaw ni master kanina.

White onions.

Guys, nasa

cam tayo. So wala na akong time mag

hiwalay na chopping board.

Hiwalay na lahat.

Okay.

So I'm just going to slice it like so.

And this is

grilled longganisa.

There.

I am going to put it

in our pork and beans stew.

So, Baguio Mountain Man,

natutun na rin kami sa inyo.

Ito na yung evolution ng dish mo.

Balik tayo dito sa steak.

So habang yung wok natin

ayo

nag-iinit.

Slicing some onions

again.

So basically, steak,

onions, bell pepper,

yun lang

actually.

Huwag na garlic, huwag na.

Tapos, titimpla na lang natin ng

titimpla na lang natin

ng tatlong ingredient lang.

Soy sauce, mirin,

sesame oil,

and siguro,

mayroon akong chili salt.

Pag nag-slice kayo guys ng bell pepper,

diba, ganito.

Huwag nyong i-slice ng, kumbaga,

huwag nyong i-slice ng ganito.

Huwag nyong i-slice ng ganito.

I-quarter mo siya.

Dahil,

pag ganito,

maraming sayang.

The reason why na hindi ko talaga

makakalimutan to is because

when I was a young apprentice,

like, I don't know,

a decade ago,

I sinlice ko ng ganyan, grabe.

Pinagalitan talaga ako ng chef ko.

And from this day on, naalala ko pa yun.

So every time I slice it, talagang

pinagalitan niya ako dahil wastage.

Pag sinlice mo siyang ganito,

guys,

tapos,

diba,

so yung yield mo,

maganda pa. Versus,

slice mo siya diretso,

mas marami kang sayang.

Food cost kasi yun eh.

So anyway,

balik tayo sa procedures natin.

Ah, yun.

Slice ko lang siya.

Basta,

sa pagluluto kung ano yung pwede mong

matago, magamit,

maganda yan kasi wala kang tapon.

Wala kang sayang

na food cost, kumbaga.

Then,

important rin na

yung mga katrabaho mo

relaxed, happy,

para productive

ang

work culture natin.

Medyo iba yung

camp vibes ngayon. Hindi ako sanay

na tahimik yung camp.

Kasi siguro wala ang mga katabi ko.

Yung mga kapitbahay ko,

alam nyo na kung sino kayo,

namimiss ko kayo, and at the same time,

hindi rin.

Pero tumawa ako kasi

nakakamiss. Nakakamiss.

Imagine, kailangan ko magdaldal the whole night

dahil wala kayo. Kung nandiyong kayo,

pwede na ako magluto lang.

Kasi kayo na nagdaldal eh.

Anyway, tanungin na natin si master

kung ano na yung ginagawa.

Si master naman ang bida ngayon.

Stop.

Stop.

Slice ko lang siya, strips.

Nandiyan ba yung parang steel? Yung steel,

yung pang hasa sa kutsilyo?

Dala nyo?

Pagkatapos ng first course

o ng unang dish, medyo steady-steady na tayo.

Kasi may kinakain na yung mga tao.

So, importante

sa kusina ay kailangan

matalim ang kutsilyo.

Kasi kung hindi,

nakaka-frustrate magluto

pag purol yung kutsilyo.

Minsan, di ba, pag nasa bahay ka,

nagsaslice ka, pero medyo hindi ka

happy dahil purol yung

kutsilyo niyo.

So, parang

nagluluto ka na lang, nagsaslice ka,

nagpe-prep ka, pero bakit ka naiinis?

Hindi mo alam dahil purol yung

kutsilyo niyo. So guys, it's

importante to invest

on a good sharp knife.

Sabihin nyo, ay mahal, pero

worth it siya.

Promise.

Mainit na siya ah.

Sige, mantika na lang. Gigisahin ko

yung sibuyas.

Pakasang ko pa.

Yan.

Ito yung kagandahan sa Camp Chef.

Yung Camp Chef na galing sa Overland Kings

sobrang lakas.

Parang kang nasa restaurant.

Parang na ako sininuray na.

Pula na lang, malaki yung chon ko. Anyway.

Hindi, totoo. Yung Camp Chef

it's so, parang ka talagang nasa restaurant.

Pero you're outdoors.

So, unahin ko muna yung onions.

Sa ganitong stage,

pwede na ako maglagay ng bell pepper.

Sige.

Yung red wine natin,

kukontraan ko lang ng konting patis.

Pag niluto mo yung patis,

mas maganda kasi mas

mas matamit siya.

At saka yung

nawawala yung parang fishy taste niya.

Okay, tama na muna sa patis.

Ngayon,

hulog ko na yung beef.

Pag napapansin ko,

pake master, pake assist lang.

Lagay mo nga mantika, konti lang.

Yan. Okay na yan.

Lagay ako ng beef.

Dahil frozen yung beef,

sugisain ko lang siya.

Loko mo na.

This time, ilo ko na siya.

Then, dito na ako magtitimpla.

Titimpla ko ng

tatlong ingredient.

Soy sauce.

Tapos

mirin.

Para tumamis ng konti.

Last ko yung sesame oil.

Last na talaga.

May chicken powder ba dyan?

Job, init na tayo sa tinapay.

It's quite nice.

Kasi tinikman ko siya.

Ganda ng lasa with the red wine.

Bagay siya with mushroom.

Job, Job,

ihawin natin yung mushroom.

Huwag na sa camp kayo.

Dahil,

open fire palagi.

Try niyo na ihawin yung lahat.

Pa-ihaw nga kalahati lang.

Tapos,

pan lang ah, achuete oil lang.

Tapos, balik mo sa akin, chopin lang natin.

Halo ko dito.

Konting pitik lang ng chicken powder.

Para

mas malinam nam.

Then, ilolo ko na.

Ilolo ko na to.

May carry over cooking pa to eh.

Masarap to with the

mushrooms.

Actually, gusto ko na haluan ng cheese.

Kaso lang,

kailangan ko pa yung cheese para bukas.

You know what?

Soy sauce.

Konting konti lang.

Actually,

ikaw na yung naisip ko, Aaron.

Papatikin ko sa iyo to.

Pero, bago ako magpatikin,

sigurodin ko muna masarap.

Kasi ayaw ko.

Gusto ko mahappy ka.

So, pag nagpatikin kayo guys,

sigurodin nyo muna, masarap.

Para,

sulit naman yung hintay ng tao.

Okay. Ngayon, dahil

strip loin, and

hindi ko siya slice na mabuti.

So, may parts na medyo may chew.

Ito lang.

Halika, halika.

I'm still gonna,

I'll fix the flavor. It's gonna

strengthen pa.

Yun yung parang

base flavor ko.

Kailangan ko lang ng butter

para mas maging creamy.

Pag nahalo ko na yung grilled mushrooms dito,

mas maging masarap. And then,

Oh! Halo ko yung grilled leeks.

Mate,

guys, pa

job. Yung torch natin

nandyan diba? Pa set up ka ng

torch, yun yung advantage

pag may kasama kang brigade ha.

Pag syempre, pag solo camper ka,

hindi tayo pwede magutos ng ganyan.

Pero since, dinala natin

yung buong restaurant natin dito sa

River Ranch,

kaya pwede tayong mag

hingi ng

assistance, or rest back.

Don't do this at home when you're

alone.

Pero yun, pinatay ko na siya kasi

ayaw ko ma-overcook yung

meat. Actually, tanggalin ko na siya from

the fire. Halo ko yung

leeks. Yan, lagay mo lang dyan.

Grilled leeks.

Grilled leeks.

A knob of butter.

Off. Without the fire

because

pag when you

put a knob

of butter off the

fire, lalapot yung

sauce mo. Kasi

pag with the fire,

masyadong malakas yung

temperature and mabilis sya

matunaw. Since ito dahan-dahan

maging creamy sya

and maging malapot sya ng konti.

Right?

And now, I'm sure you can smell it already, right?

So yun, no?

So slowly, nawawala na

si butter.

You know what?

Kasi

we're slightly getting carried away

and we're happy and

it works naman. Let's add one more.

What's

one knob of butter

versus one bar of

butter. And since na

we're all tired, di ba?

We kinda wanna start the night

with a nice

hearty dish.

So we'll leave that.

While that's sort of like

incorporating, I'm gonna assemble.

I got here truffle

brie.

Ano yan? Mushroom?

Halo mo nga dun sa...

Ah, chop muna natin.

Chop mo, tadtarin mo talaga.

Ito na yung mushroom na ginawa ni Job.

So

bango.

Chop mo, halo mo dun sa beef.

So guys, teamwork to

ah. Teamwork to.

Dito, isang tao lang ah.

May nag-comment kasi dun nung last bossy daw ako.

Para mag... I guess

para

para ka maging isang

maayos na leader,

hindi mo naman kaya gawin lahat eh.

Kailangan mo ng tulong. So kailangan

mo ng press back. Kailangan mo ng support.

Kaya nagpapatulong ako

sa mga kasama ko. Sa brigada ko.

Sa brigade ko. Kaya pag

mga ganitong setup,

um, yun. Depends.

Kung tayo lang Aaron, tayo lang

ni Jed, ni Job. Eh si Job lang

dalin ko. Or ako lang. Pero kung

medyo

may expectation yung tao.

Kailangan tayo magdala ng team.

And again,

nag-sasorry ako sa

mga lahat na may expectation

na hindi ko natupad.

Sorry, tao lang. Pero

noted. Alam namin yung mga

mistakes namin and we're doing

something about it. Okay? Sorry, siningit ko lang yan

kasi through the week

yun yung feeling ko eh.

So basta. Basta

importante lang na noted

and we'll do something about it. Okay?

Anyway, balik sa pagluluto.

Diba talaga ang aura

pag wala si Ninong Ry? No?

No?

Parang mas nakaka-relax pero malungkot din.

Oo. Oo. Oo. Oo.

So ito brie.

Brie.

Brie cheese.

Quite nice.

It's beautiful with the mushrooms.

Lika,

lagay mo lang dyan.

I-assemble ko yan. Ito,

tinapay siguro dahil ayaw natin

mabusog sila kaagad kasi marami tayong ulam.

Katiin ko muna.

Ayan.

Alam nyo ba na si CJ

kung napansin nyo. Ayan, si CJ.

Diba?

Napansin nyo yan sa Overland Kings?

Bakit nandito siya?

Ito yung tingin. Hindi dahil gutom siya.

Dahil, isa siyang waiter dati.

Bago siya nagtrabaho sa Overland

Kings. Pero,

huwag na natin sabihin yan kasi baka

mautusan pa siya dito sa kusina.

So,

ang trabaho nyo nandito ay kakain.

Ito na.

Hinalo mo na yung... Ah, hindi pa.

Okay.

Lipat ko siya sa pinginan ng bowl.

May bowl tayo dyan.

Para magamit na ni Master yung wok.

Ah, you have to look at this.

Ayun. Dahil hindi na

makapaghin tayo si Master

sa wok,

ginamit niya yun yung rice cooker.

Imagine guys, meron tayong commercial rice cooker

in the middle of the camp.

Pati si Master natawa.

Kasi hindi niya pa yata nakita ito.

So, he's gonna make a garlic rice using the rice cooker.

What's it? Ano yun?

Saan siya nakapatong?

Sa bato and gas kasi yan.

Kaya malakas yung apoy niya.

So,

meron tayong bisita

mamaya or ngayon.

Hindi ko alam kung siya ngayon.

Check mo na lang yun.

Hey!

Welcome to

what do we call this camp?

Camp Javier.

Tim, so yeah. This is everyone.

Okay. I think

let's let Tim settle down

and then let's feed him na.

Kasi I'm sure matagal yung biyay niya

so pakainin natin siya.

Meron tayong ngayon

We have

grilled stuffed pusit.

Ayan po.

Yun o. Grilled

stuffed pusit.

Wow!

Siguro let's do

like that na lang no? Para maliit.

You've leveled this up.

You've got the

kind of mini

mini sandwiches now. Yes sir.

And I

Yes. I got brie.

Oh my God.

It's just truffle brie.

Just a little bit of truffle.

We got

grilled mushrooms here.

To top it off.

And then we finish off with a cheese.

And also they were saying that the Malbec

that they brought is going to be perfect for this.

Yes sir.

That's why I added

grilled mushrooms because I think

I tried. I cooked it.

I cooked the steak with the Malbec.

Malbec. Malbec. Malbec. Malbec.

Malbec. Malbec. Malbec.

I cooked the steak with the Malbec and I think

it's really good with the

grilled mushrooms.

And then we're going to top it off with

with

brie.

Okay. Sea salt.

And then

we're just going

to

torch it.

Para lang may init init

ng konti.

This is our first course

for tonight. It's sort of like

just a

sort of like a cheese steak sandwich cooked in Malbec.

We're practicing

for tomorrow.

I'm just slowly torching it

so that, I mean I'm just lightly

torching it so that it's somehow

warm. But it's brie

cheese on top, sirloin

and then cooked in Malbec

grilled mushrooms

and bell pepper

on a wheat

bread. Alright.

So yeah, go for it.

Have it with your favorite

drink. And then

next course will be the

pork.

Camille.

Here, sir. Get this one.

On bread.

Come, come, come.

Camille.

Thank you, sir.

Yeah.

Wow.

Alright.

Good evening, everyone.

Thank you for making it.

It's super cool to be

here with all you guys.

Such a cool setup we have.

Good food, good vibes,

good people, good weather.

Thank you very much.

So Job is slicing

our stuffed squid.

We'll start with the stuffed squid

and then Mr.

Neil made, what did you

make, Neil? It's

an Ilocano dish.

Ilocano?

My mom.

So it's basically

kilawin.

And then it's spicy?

Not so spicy.

Okay. But it's good.

And it's perfect for

this weather, right?

There you go. So we start

off with

that.

And then there's some fish over there.

Then grilled squid here.

Then we have garlic

chorizo fried rice.

Then

in that container over there, that's the

leftover steak from

the sandwich. So if you want, you can

top it over your rice. And then

after this

meal, we are making

a homemade pork and beans inspired

by Baguio Mountain Man that

will be ready in an hour or

30 minutes maybe. And then

we're making a soup

because it's kind of chilly. So

yeah. Cheers and dig in!

Cheers!

Hi!

In the province,

when we cook

rice in

wood or fire, it's more delicious.

So it's the same in the camp.

So when we cook stew, it's more delicious.

And this is the juice

from the pork. I'll just

mix it in. Pork belly, why not?

Yes!

To give it that smoky flavor.

And you know what?

To make it fun, let's just

put it in like that.

And then we'll get bowls

so we can have it as a stew.

While you guys wait, I'll serve you guys

some Liempo.

And then just drizzle

chicken oil.

And then, yeah!

There!

Just use your hands.

Okay. Yeah, go for it.

And then tomorrow morning,

we'll eat this.

Create your own adventures

with terrazas. Check out the link below.