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00:00.0
Ang dami ng buonga, ganito lang mismo, pwede mo siya tanim.
00:12.0
So in the course of harvesting, marami kang mga harvest eh.
00:16.2
So what you do, luto mo.
00:19.4
Huwag kang matakot magluto.
00:21.8
And here is our farm fresh ingredients with linguine pasta.
00:27.6
Here we have tomatoes, basil, garlic and chili.
00:37.6
It's really good.
00:39.6
The tomatoes, it's so fresh.
00:43.6
Ito, ito yung tinanong ni Paeng, mga more than two months na ito.
00:47.7
Tapos nalagyan niya ng parang greenhouse.
00:50.4
Pero makikita niyo yung style na ginawa ni Paeng, kalahati lang.
00:54.6
So ano ito, para yung morning sun tatama dito.
00:57.6
Tapos yung afternoon sun, tsaka yung noon time, natatakpan siya, hindi siya masunog.
01:03.6
Although gusto ng tomatoes na full sun siya, pero ayaw niya ng ano, katulad, mainit kasi yung summer eh.
01:11.6
So the best ito, tinanong niyo, ang dami ng buonga oh.
01:16.6
So kunin lang natin dito yung mga nahinog na.
01:27.6
Harvest siya natin ito.
01:32.6
Ito pa meron pa oh.
01:36.6
Ito pa sa, tika-tila natin.
01:43.6
Ito, pag tinag din, ito yung local variety.
01:46.6
Ito yung mga nabibili natin sa market natin.
01:51.6
Binili ko itong ano, binili ko yung buto na ito.
01:56.6
Binilag yung buto na ito sa Wilcon.
02:03.4
Sa Wilcon lang natin binili ito eh, yung buto.
02:07.8
So yung iba, nakita mo.
02:09.8
So yung mga nag-overripe ng mga tomatoes na ganito,
02:14.4
huwag niyo itatapon.
02:16.5
Kasi pwede pa siya, ilalagay natin dito.
02:18.9
Ilalagay sa lupa.
02:19.7
Para ito naman, four.
02:22.2
Ito, tatabi natin dyan.
02:24.1
Tapos nililisin pa yun mamaya.
02:25.6
Pwede niyang patuyuin.
02:29.0
Hugasan patutuyin.
02:30.4
Tapos itatanim ulit.
02:43.6
But always remember,
02:45.9
itong overripe, tatabi natin ito.
02:51.2
And then, I'd like to tell everyone na beware lang
02:55.6
na yung green tomatoes, na yung, yung, yung hilaw.
02:59.2
Yung hilaw na tomatoes, yung mga ganito.
03:02.3
Huwag niyo, ano, tingatan nyo lang na huwag niyo ipakain sa, ano, sa mga,
03:10.1
poisonous to sa, ano, sa mga aso, yung mga green na ito.
03:14.9
So from this stage,
03:17.0
kapag nagganitong color na siya,
03:19.3
kapag ganito na yung kulay na, ano niya, ng, ah, ng tomatoes natin,
03:23.4
after three or four days, mag-overripe na yan.
03:25.6
So this is a perfect time to harvest your, yung tomatoes.
03:32.0
Ganda talaga ng, ano, ng lupa na ito.
03:37.0
And then, ang gawin natin,
03:39.2
ah, kapila, I'll show you naman yung basil.
03:46.7
So meron tayong kamote dito.
03:49.0
Pwede magkamote taps.
03:51.4
Meron tayong konting kangkong.
03:54.7
Sabi nito, tapos,
03:55.6
merong, ano, merong okra.
03:58.1
No, the best to, no?
03:59.1
May okra, ano ba?
03:59.9
Wala na, overripe na.
04:02.3
Bilis mag-overripe ng kangkong ng okra, eh.
04:05.2
So if you'll see this, ito yung lupa na ito.
04:09.0
Prepared na ito ni Rafael, no?
04:12.0
Hinaluan niya ito ng, ah,
04:14.7
carbonized, ah, rice hull.
04:17.8
Or biochar, kung tawagin.
04:19.3
Tapos meron ng manure.
04:22.1
After ilang days lang ito,
04:23.8
pwede na itong taniman.
04:25.8
So dito sa pinaka-greenhouse ni Rafael,
04:29.8
itong side of the cover, kasi dito pinakamalakas, ano,
04:32.8
pinakamalakas ang araw.
04:34.8
Now, during noontime, tsaka sa bandang mga hanggang alas 3.
04:37.8
Now, I'll show you dito eh.
04:38.8
Paso tayo sa loob.
04:39.8
Kailangan talaga tutuyo.
04:41.8
Ganyan, ganyang katuyo.
04:43.8
Para mag-survive siya.
04:44.8
Ayaw niya nang basaan lupa.
04:47.8
Ito, dito, dito ka makakatipid ng tubig.
04:51.3
Okay, so, if you take a look at this,
04:53.8
no, maliit pa siya.
04:56.8
Pero pwede mo na siyang iprune.
04:58.8
So ipuprune mo siya para lumaki siya.
05:05.8
Pag prune natin ito,
05:07.8
pwede mong gawin tatanggalin mo ito ng ilalim.
05:11.8
Huwag tatapon ito kasi you can use this for cooking.
05:16.8
And then gawa ka lang ng sugar mixture.
05:19.8
Tapos, tagay mo ng konting garlic and vinegar.
05:23.8
Ibabad mo siya for mga few, mga two weeks.
05:26.8
Magro-rooting na yan.
05:28.8
Pag nag-rooting yan, pwede mo siya ilagay doon.
05:31.8
Or, sometimes, ganito lang.
05:33.8
Ganito lang mismo.
05:34.8
Pwede mo siya itanim.
05:36.8
Pwede mo siya i-diretso na doon sa lupa.
05:44.8
Tapos, gawa ka lang ng marami kasi yung ibang mabubuhay.
05:48.8
Yung ibang naman mamamatay, no?
05:50.8
So, ganoon talaga.
05:52.8
Ipaproon na natin ito.
05:55.8
Para kumapal siya.
05:59.8
Ito, medyo matured yung stock niya.
06:02.8
Don't throw this.
06:03.8
You can use it for cooking.
06:07.8
Kung nagmamadali ka, ayaw mo.
06:09.8
Wala kang asukal, wala kang garlic or tubig.
06:14.8
Lagyan mo siya sa lupa.
06:16.8
Again, tusok mo lang.
06:18.8
Bantayan niyo lang.
06:25.8
Dito mo lang ipaproon.
06:26.8
Panin na natin ito.
06:30.8
May kita mo naman na after, no?
06:31.8
After one or two weeks, paing.
06:32.8
Kung may kita mo kung buhay siya.
06:51.8
Tuloy mo na ito, no?
06:59.8
Sa importanti sa mga ganda ng vegetables, itong mga herbs, pag pinuproon mo sila, mas,
07:06.1
ano, di mas gusto nila kumakapal sila, tumatanggan sila, mas nabubuhay sila.
07:15.8
Maganda ng stock na ito, no.
07:20.8
tapos observa mo lang
07:26.1
1 or 2 weeks pag maganda
07:33.5
pag yung rosemary
07:36.1
pag hindi mo siya pinuprune
07:43.5
pag pinabayaan mo lang
07:47.8
regular yung pruning niya
07:52.5
or every 2 months
07:55.0
depende kung gaano kang laki yan
07:58.5
hindi pa tayo sa basil
07:59.5
eto isa pa tong basil na to
08:06.2
kung saan parang nagbulaklak na yan
08:08.5
malapit ang mamatay yan
08:11.2
kasi ganoon sila eh
08:12.5
pag pinamature mo tong basil na to
08:15.5
so what you do is
08:16.4
kita mo to, itong part na to
08:18.4
usunin yung dalawang dahan nandun
08:22.4
puputuloy mo siya dito
08:28.4
pinutuloy mo siya doon
08:30.4
magkakaroon ng dalawang branches yan
08:33.4
tapos pag nagmature na siya
08:36.4
or bago siya magbulaklak
08:38.4
tapos lalaki ulit
08:43.4
pwede natin lutuin
08:45.4
gusto niya talaga magtanim pa
08:47.4
talagang yung sasabihin niya dito yun
08:48.4
tapos itutubig hanggang sa magroot siya
08:53.4
so pag pinutul mo ito dito
08:57.4
magiging dalawang branches yan
08:59.4
uusubong siya na pa ganoon
09:01.4
tapos tutubo ulit dito
09:04.4
pag tubo niya dito
09:06.4
nag mature na ulit siya
09:08.4
harvestin mo lang siya ulit
09:09.4
iprune mo lang siya ulit
09:11.4
tapos ganoon lang
09:12.4
yung circle of life niya
09:14.4
kakapal lang siya ng kakapal
09:19.4
the basil that you want
09:22.4
dito na puputulin
09:28.4
so dito na may iwan
09:30.4
maganda yung basil dito
09:32.4
maganda yung tubo dito
09:34.4
so in the course of harvesting
09:35.4
marami kang mga harvest eh
09:38.4
huwag kang magpapasok
10:17.4
So may kita mo sa part ng basil
10:20.8
May kita mo yung basil na yan
10:23.4
May kita mo mayroon isang group ng dahon na dalawa
10:28.1
Hindi mo siya puputulin
10:39.1
Ito, tinan mo, perfect ito
10:44.8
Nandito kami ni Rafael
10:46.3
Prenoon namin itong isa na to
10:49.3
So, let me just put
10:56.1
Nag-prune kami dito
10:57.2
So, tubo muna siya dito, diba
11:01.9
So, give this another week
11:03.8
Another week or two
11:05.7
Magmamature na siya
11:07.0
And then from there, putulin mo ito dito
11:09.0
Pak, at saka dito, inip mo siya
11:11.3
Mag-grow siya, mas kakapala naman siya
11:14.6
So, perfect ito mo, Rafael, no
11:18.9
Ito, magsisimula na ito mag-ano
11:22.6
Magsimula na ito mag-ano, mag-flower
11:26.2
Pero iba, mayroong ano, may
11:30.6
Ayan o, kasi magsisimula na mag-flower, o
11:46.3
Thank you for watching!
12:06.3
Thank you for watching!
12:50.3
Patuhin ito ganun lang.
12:55.3
para ma-wash, ma-dry ang tubig.
13:05.3
parang sa washing machine,
13:11.3
Ayos pa rin yung leaves natin.
13:15.3
Let's get set up.
13:17.3
Hello and welcome to Goaum at Home.
13:20.3
in the outdoors, no?
13:22.3
Nag-harvest tayo ng
13:24.3
konting ingredients natin
13:28.3
So, we have tomatoes, basil, garlic,
13:31.3
Tapos, lagyan natin ng
13:33.3
to make it a little salty.
13:37.3
nakita nyo na nag-harvest tayo,
13:38.3
in-explain ko rin kung
13:39.3
ano yung mga methods na pwede natin gawin.
13:42.3
So, we're done with that
13:49.3
Malakas yung ano eh.
13:50.3
Malakas yung hangin eh.
13:51.3
Kaya kailangan may harang eh.
13:55.3
Malakas yung hangin.
13:57.3
So, yung heat niya,
13:58.3
hindi masyadong totodo.
14:00.3
In-heat na natin ito ng maaga.
14:02.3
Itatabi ko lang lahat ito.
14:03.3
And then, we'll start
14:05.3
cutting our tomatoes.
14:08.3
So, I'll cut my tomatoes.
14:09.3
Nakita nyo kanina,
14:10.3
hinugasan na natin yung tomatoes natin.
14:13.3
Let's put it there.
14:14.3
So, yung mga sira na tomatoes na ganyan.
14:17.3
hin-harvest natin,
14:26.3
skip on na cutting it.
14:32.3
Yung bagong harvest na
14:34.3
tomatoes, ano eh.
14:54.3
So, malapit na natin
14:57.3
Tagyan natin ng ano?
15:01.3
Tauhulog yung bulaklak
15:04.3
Talagang, ano eh.
15:09.3
nagbubulaklak na yan.
15:13.3
labasan na yung mga,
15:14.3
yung mga bunga niyan.
15:17.3
put po dun some olive oil.
15:25.3
we'll just keep on
15:26.3
cutting the tomatoes.
15:27.3
Pag uminit na yan ng konti,
15:28.3
babagsak natin yung tomatoes.
15:35.3
kaya itong atong,
15:39.3
the local variety.
15:40.3
Hindi siya yung imported na Roma
15:44.3
O yung beefsteak na tomatoes.
15:46.3
Local lang ito na,
15:50.3
binili ko lang ito sa ano,
15:56.3
parang counter counter doon.
15:59.3
tagyan nga natin.
16:04.3
Mga one more minute.
16:06.3
Sakto betang may finish this.
16:11.3
may pagbagsak natin
16:13.3
habang niluto natin
16:14.3
yung kamatis natin,
16:15.3
iprepare ko naman yung basil
16:17.3
tsaka yung garlic.
16:20.3
Tapos pati yung chili.
16:25.3
Hindi maganda ito.
16:26.3
May daot na yung,
16:32.3
May daot din yung tomatoes yan.
16:34.3
what we'll do now,
16:35.3
mayinit na rin yung oil.
16:36.3
Mayinit na rin yung oil natin.
16:38.3
Ibabagsak ko tong
16:51.3
So we'll cook our tomatoes here.
16:53.3
While we are cooking the tomato.
16:59.3
Baka mamatay ito ah.
17:02.3
Hindi naman siguro.
17:07.3
Iprepare natin yung garlic natin.
17:12.3
Then tanggalin lang natin yung skin.
17:20.3
when they cook pasta,
17:21.3
nilalagyan nila dalawa or
17:27.3
gusto ko marami talaga ingredients eh.
17:32.3
hindi mo lang hinahabol yung,
17:35.3
o kaya yung taste nya.
17:36.3
Gusto ko talaga na,
17:39.3
right in front of you,
17:40.3
yung flavors nandun.
17:41.3
That's the reason why,
17:43.3
here in Goma at Home,
17:45.3
we put in a lot of
17:48.3
Generous tayo sa,
17:49.3
sa ingredients natin.
17:54.3
yung mga French cooking,
17:55.3
very subtle yun sila.
17:59.3
pero yung mga ano,
18:00.3
mga Italian dishes,
18:03.3
right in your face,
18:05.3
yung mga flavors nila.
18:07.3
Lalo na yung mga Pinoy.
18:11.3
cooking Italian food,
18:18.3
while we are preparing that,
18:20.3
kumukulo na yung tubig ko sa ano,
18:30.3
Babagsa ko na siya ng
18:35.3
Let's make it salty.
18:38.3
Tapos lalagyan na yung
18:39.3
piprepare natin yung pasta natin.
18:41.3
Pagbalik niya sa boil,
18:43.3
babagsa ko na yung pasta natin.
18:45.3
And then, yung basil.
18:46.3
Pwede namang huli ko na ibabagsak yung,
18:49.3
yung basil natin.
18:54.3
At so, malakas yung ano,
18:56.3
malakas yung hangin,
18:57.3
kaya humihina yung apoy.
19:00.3
So, we'll cook this a little longer.
19:03.3
we'll cook this for about
19:06.3
Then, pag okay na siya,
19:11.3
But in this case,
19:12.3
medyo malakas yung hangin eh.
19:13.3
Humihina yung apoy.
19:14.3
So, dyan muna siya.
19:17.3
iprepare ko lang yung mga
19:18.3
ibang ingredients natin.
19:26.3
to add more flavor,
19:29.3
they put the stock here.
19:30.3
But since marami tayong ano,
19:31.3
marami tayong basil na nakuha,
19:32.3
there's no need for us to,
19:35.3
put the stock in.
19:39.3
At lipit ko lang siya dito.
19:46.3
In fact, what I'll do,
19:47.3
hindi ko na puputulin ito ano,
19:49.3
hindi ko na puputulin siguro itong dahon
19:56.3
cut it in half lang,
19:57.3
then you're good.
19:58.3
Masarap ka ng ano,
20:00.3
malaki leaves natin,
20:08.3
ito na rin yung chili natin.
20:24.3
may get more spicy.
20:26.3
Ipipin natin dalawa
20:35.3
is really good for your heart, no?
20:41.3
nakaka-open up ng arteries, no?
20:44.3
Nakakabawas ng plaque,
20:49.3
it brings up the temperature of your body, so,
20:51.3
when you eat a lot of chili,
20:54.3
yung calories mo sa katawan,
20:55.3
kahit wala kang ginagawa,
21:01.3
fat yung binaburn niya.
21:09.3
Cook a little more
21:10.3
bago ko ilagay yung,
21:12.3
yung pasta natin.
21:17.3
Tingin natin yung pasta.
21:27.3
Tingin natin for this.
21:28.3
Apo puno siya masyado
21:30.3
pag lahat nilagay natin.
21:32.3
kailangan over half.
21:36.3
Should be good enough.
21:40.3
Let's let it boil.
21:41.3
Pusa mo lang konti
21:59.3
yung kulog niyang magdito,
22:00.3
hindi siya mag overflow.
22:06.3
waiting game na lang to.
22:08.4
I can start cleaning my,
22:21.2
Pwede ko nang buksan nila nung
22:25.3
Malapit na siya maluto.
22:32.2
pag magbukas ka ng anchovies
22:33.7
the best talaga is to
22:38.2
So, ganyan mo siya
22:40.5
kasi minsan tumatalsik yung oil na
22:42.2
So, buksan mo siya na gano'n
22:48.8
Yun, tapos dahan-dahan lang
22:51.6
Minsan kasi may mga
22:54.2
may mga lata ng anchovies
22:56.9
sumisirit yung oil
22:58.9
Yun, yung anchovies natin
23:06.2
luto na, ano, ng tomatoes
23:07.9
We're halfway done
23:15.3
I'll put in some anchovies
23:22.0
sa anchovies, kahit gano'ng karami lagyan nyo
23:26.9
So, in this case, we'll put in about
23:30.3
Lagyan na natin lahat
23:39.1
tsaka yung salt natin
23:40.5
Fuck, pagkinig mo mo to
23:46.5
Sarap nung alat niya
23:52.0
Perfect talaga to for this kind of dishes
24:00.5
Yung anchovies will toast
24:03.7
And then hindi mo na siya malalasahan na parang siyang isda
24:06.6
No, mawawala yung taste niya once it's properly cooked
24:11.9
Kamustahin natin yung
24:16.5
Kung okay na siya
24:18.8
Nandiyan naman ha
24:24.0
So, by the time this is done
24:32.7
So, now at this point
24:35.0
Duto na yung natin
24:36.4
Yung maganda na yung tomatoes natin
24:41.9
Tagayin ko muna yung balat
24:44.1
Let me just cut it a little more
24:47.4
Course lang yung pag-cut niya
24:53.4
Hindi kailangan pino
24:55.0
Yan, ganoon lang o
24:56.9
Nalagyan natin garlic
25:00.9
Yung tama na natin yung chili natin
25:27.9
Then, kukunin ko na yung pasta natin
25:29.9
Then, salt and pepper
25:36.9
So, gumawa tayo ng pepper kanina
25:41.9
Putting lots of pepper
25:45.9
Gives good flavor
25:49.9
Hangoy natin po natin
25:54.9
Ito yung isang bago naman
25:55.9
Then we'll add some pasta water.
26:02.9
Again, I'll just get a little pasta water, parang 4-5 little, to cook our pasta a little
26:19.9
Ito naman nag-incorporate na yun, no?
26:26.9
Nag-incorporate na yung tomatoes.
26:32.9
Our pasta's finished.
26:35.9
Turn it off and we're ready to serve.
26:44.9
Let's serve this.
26:51.9
Let's mix it properly.
26:55.9
Let's mix it more.
26:58.9
Ito na sa plate natin.
27:37.9
A million tons of rice.
28:27.6
farm fresh ingredients
28:30.3
with linguine pasta
28:31.9
tomatoes, basil, garlic and chili
28:35.2
so what we'll do is
28:42.3
we have some parmesan
28:44.1
mayroon akong parmesan wheel sa bahay
28:47.9
yung parmesan wheel sa bahay
28:47.9
yung soba-soba nun
28:50.5
for recipes like this
28:54.3
you can use a shaver
28:56.5
pinisya i-shave na ganun
29:05.4
this is a 24 month old na
29:09.8
coming from our parmesan wheel
29:43.9
parmesan wheel sa bahay
29:45.9
yung parmesan wheel sa bahay
29:50.8
Dating dami ako eh.
29:54.4
It's really good.
30:00.1
Freshly picked yung
30:06.0
hindi mo nga kailangan
30:07.2
yung tomatoes as normally.
30:09.2
your dish with tomatoes,
30:10.4
you put a little sugar
30:11.1
just to balance yung acidity.
30:13.1
But it's so sweet,
30:17.0
Tapos yung bite ng
30:18.9
yung bite ng chili.
30:28.1
you put in your mouth,
30:29.6
mas masarap siya.
30:47.0
Since nandito ay so far,
30:52.3
perfect with aromatic
30:58.9
some people will take
31:14.9
wow, this is really good.
31:20.7
Another wonderful episode
31:25.3
share, subscribe,
31:26.5
notification bell
31:28.3
kapag meron na yung bagong
31:29.3
video sa palabas.
31:31.4
It's so easy to cook.
31:36.1
and you'll make it good.
31:37.6
So, do this in your own kitchen,
31:39.3
share it with your friends,
31:40.1
and enjoy it with your family.
31:42.4
Thank you so much.
31:43.1
I'll see you again next time
31:43.9
right here in Goma at Home.
31:47.0
Thank you for watching.
