00:00Welcome back Kapitbahay and this is the part you've been waiting for, because we're going to cook now.
00:07You can see the ingredients for the Budbod.
00:11Let's all welcome first the Kapitbahay, Kuya Jonah.
00:16So, it's been 40 years already.
00:1814.
00:1914.
00:20I thought it's 40.
00:22It's 1-4.
00:23When the Budbod started, Jonah is the one who started it.
00:25He's the one who made the recipes.
00:28He's my very chef.
00:29So, trust each other.
00:31So, you're the head chef?
00:32Head chef.
00:34For social, head chef.
00:36This is easy.
00:37Kapitbahay, do you know how to cook?
00:40If not, you have a big problem.
00:45The ingredients for the Budbod are
00:46Vimosang,
00:47cooking oil,
00:49eggs,
00:50garlic,
00:51shredded rice,
00:52chorizo,
00:54salt,
00:55and onion leaves.
00:57This is for a fast pace.
01:00We top the scrambled eggs on top.
01:02That's why it's called Budbod.
01:06They say that when you cook, you have to love.
01:10Sweating is hard work.
01:11This is love.
01:14Then, we'll put it.
01:15It's your turn, Jonah.
01:16Let's put it.
01:18There.
01:20The color of your egg is beautiful.
01:22Yay!
01:24It's orange.
01:27Eggs are our special meal.
01:30It's our breakfast ingredient.
01:32When you have eggs.
01:33Really?
01:34Yes.
01:36Most of the time, you'll have soy sauce and salt.
01:40When there's a lot of eggs.
01:41When there's a lot of eggs.
01:44We'll set aside 4,685 days.
01:47Yes.
01:51We'll put oil again.
01:53There.
01:54Let's put garlic.
01:55Garlic.
01:56This is for the chef.
01:57What are you going to put, Chef Chepi?
01:59Cucumber.
02:01That's it.
02:04Let's mix it.
02:05The more cucumber, the better.
02:07Yes.
02:08Let's put golden brown.
02:10Golden brown.
02:12You're going to cook.
02:13Yes.
02:14There, it's rice.
02:16Let's put the garlic.
02:17Right away.
02:18The ginger.
02:20There.
02:22But you know what, Mima?
02:23Yes.
02:25There's still nothing that can beat the Sinangagna Classic.
02:28The oil, salt, and garlic.
02:31Yes.
02:33Soy sauce for the color.
02:34Yes.
02:36Let's put more.
02:37Let's put more.
02:38Of course, our Macau is special.
02:42That's what we saw in the restaurant earlier.
02:44Yes.
02:46You know, that's really the best.
02:47I really like chorizo when it comes to pancit, sinangas.
02:51Yes, yes.
02:52This egg.
02:53Let's crush it first.
02:54Let's crush it a little.
02:55We need to crush it so that it will blend with the fried rice.
03:03Okay.
03:04Here's the grass.
03:07Onion leaves.
03:08Can you toss it like that?
03:12But...
03:13I want to see the fried rice being tossed.
03:16That's really...
03:17Can you do it?
03:18It's a bit heavy.
03:19It's heavy?
03:20Yes, it's heavy.
03:21I'll make it into a hamburger.
03:25That's a lot of time.
03:29There.
03:30The color is nice.
03:31The fried rice is nice.
03:33We can put it now, our neighbors.
03:37My neighbors are tired.
03:40My neighbors are tired.
03:42Yes, my neighbors are tired.
03:45The chorizo smells good.
03:47It smells good, right?
03:48Yes, ma'am.
03:49These are our toppings.
03:51Oh, there's lechon mawari.
03:55Let's put it here.
03:56For coloring.
03:59You can introduce it.
04:00It's okay.
04:02Fried rice
04:05If you're at your house,
04:07and you really want food,
04:09just fried rice, and this.
04:11You can choose the toppings you want to put.
04:14So we have choices of tapas,
04:17Shanghai,
04:18Longganisa,
04:19Tacino,
04:21Malingula,
04:22Jot Dog.
04:23Jot Dog.
04:24If you want to try other variations,
04:26you can put it here.
04:28Before we taste this,
04:29Chef, are you going to lose?
04:31Are you going to lose to Bossam?
04:33What are you going to cook?
