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00:06.9
So now, ito we are shooting, we will shoot a total of 33 recipes or 34 recipes, I think.
00:16.4
For my upcoming cookbook.
00:18.8
So parang ano na din to, teaser.
00:21.1
So yes, yung last cookbook ko po was launched 2018.
00:28.1
So parang limang taon na pala akong hindi nakapag-publish ng cookbook
00:31.2
dahil of course, nabusy kami sa restaurant.
00:36.0
2018 to 2020, nabusy kami sa restaurant and during the pandemic,
00:41.4
we became really occupied on vlogging which is really a blessing and we get to know each other.
00:50.2
But since my publisher is already pestering me, we need to do this already.
00:55.4
So basically, what I am doing now is I will cook different recipes for the photoshoot the following day
01:05.2
and I need to make some of the recipes such as this, I am making it soft.
01:13.4
So there, we are gonna do all of that today.
01:17.4
So there, so obviously you already have an idea of what I am gonna cook just by looking at this.
01:28.4
So there, so this is really fun.
01:48.4
I published my first cookbook 15 years ago.
01:55.4
So this is one of the many things that I enjoy doing.
02:01.4
I am really fond of doing recipe test, I am fond of writing.
02:06.2
Although recently, I kind of lost my wish on writing because I haven't do it for a long time.
02:14.4
And these photoshoots, you will shoot different kinds of recipes, I really enjoy doing that.
02:23.4
And then of course, of course, the most rewarding part is that you can see that everything together is already on a cookbook.
02:34.4
Okay, so we're doing Longganisa.
02:38.4
Of course, just like what I have taught you, you need to start with moist hands.
02:53.4
Tocino, Laksa, Truffle Cream, Bagoong Rice.
03:03.4
We already have Chicken Breast.
03:11.4
You just take out the Tenderloin as well.
03:14.4
Okay, on that basing tray, you hold it and refrigerate it.
03:18.4
I don't need the ribs.
03:20.4
I just need the Tenderloin for Salpicao.
03:23.4
It's better if you continue that.
03:27.0
You will put it here on the plastic tray.
03:29.4
So behind the scenes, I am really stingy, right?
03:33.4
Because you know, in the kitchen, those who are planning to build a restaurant there.
03:38.4
You can't let them drink in the kitchen.
03:42.4
Especially when you're hungry.
03:46.4
Your parroquians.
03:49.4
So for me, even though this is just an ordinary day, I am still missing it.
03:57.4
But it's nothing personal, it's the nature of my work.
04:01.4
Because it's just half, okay?
04:04.4
When you're relaxed sometimes, you might forget that you're a chef.
04:14.4
It's hard for me.
04:18.4
1, 2, 3, 4, 5, 6, 7, 8, 9, 10.
04:33.4
It's not symmetrical.
04:36.4
It's better if you put it here.
04:37.4
So it's more relaxed.
04:41.4
So I don't have to hold the bottle.
04:44.4
Yes, that's better.
04:45.4
Why is it like that?
04:48.4
You're straightened.
04:49.4
Naturally, you're leaning to the left.
04:51.4
But your head is too close to the pole.
04:57.4
But still, it means that it's not nice.
05:46.5
Confirm lang, boys.
05:49.5
Nakita natin magiging.
06:00.5
Ayun, ayun, ayun.
06:02.5
Oo, alam niyo yun.
07:13.5
Assalamu salaam Carday.
07:47.5
Diba parang nai-reviews ko yun.
07:52.5
Naging parang past time.
07:55.5
And then we put eggs.
07:57.5
Hindi ko alam kung maluluto siya.
07:59.5
But we have some finished products here.
08:02.5
But before we let you finish the finished products.
08:07.5
Ano? Pagulog na ba tayo ng pangalan?
08:10.5
Gusto niyo ba muna?
08:15.5
Anong paano nila?
08:18.5
I have a special breakfast.
