ALL-ACCESS SA KUSINA NG RESTAURANT NI MARVIN AGUSTIN!
Overload na sarap ang hatid ng roasted duck ng Celebrity Chef na si Marvin Agustin! Kaya naman pinasilip niya sa atin ang kusina ng kanyang restaurant!
Overload na sarap ang hatid ng roasted duck ng Celebrity Chef na si Marvin Agustin! Kaya naman pinasilip niya sa atin ang kusina ng kanyang restaurant!
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FunTranscript
00:00From overload of prizes,
00:02overload of delicious food,
00:04let's eat roasted duck.
00:08It's very, very special because
00:10the one who cooked it, none other than
00:12Marvin Agustin himself.
00:14Wow!
00:16How did Marvin cook this?
00:18Well, Kaloy, it's now kitchen access.
00:26Yes, I'm your friend.
00:28I'm just your friend.
00:30And I'm so stupid
00:32for making the biggest mistake
00:34of falling in love with my best friend.
00:38And cut! Direct!
00:40Why is there acting?
00:42I thought we'll just have a kitchen tour.
00:44My dears, this is one of the famous lines
00:46in the movie that we'll be watching
00:48this morning, none other than
00:50Oh! What was I saying?
00:52Mr. Marvin Agustin!
00:54Yes! My best friend!
00:56Let's have a show!
00:58Oh yeah! Let's have a show!
01:00We're here in the kitchen of my newest best friend,
01:02Mr. Marvin Agustin.
01:04I know you're a bit busy in the kitchen,
01:06but let's just have a quick
01:08kitchen tour.
01:10Here we go! Let's go!
01:12This is our sky lab.
01:14This is where we roast Chinese meat,
01:16char siu,
01:18roast duck, and even our chicken.
01:20This is how it's usually done.
01:22This is where it's cooked.
01:24This is our rocket ship.
01:26This is where it's steamed.
01:28This is our wok with the short orders.
01:30I love wok!
01:34I heard, Mr. Marvin,
01:36that one of your best sellers
01:38is your roast duck.
01:40We want to know how you cook
01:42your roast duck.
01:44Our marination, we start with our
01:46spices and herbs, together with
01:48our dry rub, leeks.
01:50This is our dry rub.
01:52We add different spices
01:54and seasonings.
01:56We put a lot of spices in our roast duck
01:58because we like it.
02:00The duck is already delicious,
02:02but the flavor from our marination,
02:04we make sure that this is going to be
02:06the best roast duck experience.
02:08I'm excited to taste this one.
02:10We'll put it inside the duck.
02:12I thought this was bitter,
02:14so we'll put this inside?
02:16Yes.
02:18We'll stuff it inside.
02:20We'll hang it
02:22and air dry it.
02:24For how long?
02:262-3 hours.
02:28Magic!
02:30After the marination,
02:32we'll air dry it for at least 2-3 hours.
02:34Actually, it's better to let it cool down
02:36so that the skin on the top
02:38will get dehydrated.
02:42This is the wing.
02:44We clip the rod.
02:46We'll move to the skylight
02:48where we'll cook the roast duck.
02:56It's been almost 1 hour in the skylight.
02:58While we're waiting,
03:00we need to talk.
03:02Let's go outside.
03:10While we're waiting for the roast duck,
03:12let's move to the exciting part.
03:14To the UH photo booking.
03:16We'll show you some pictures and videos.
03:18Then, you'll give us a background
03:20and we'll ask you questions about TikTok.
03:22Okay?
03:24Let's start!
03:26Sir Marvin, what can you say about TikTok
03:28and other social media platforms
03:30that will throwback your fans?
03:32Your 90-star fans.
03:34Actually, we're happy
03:36because we're reminded of the younger generation.
03:38I think the reason is
03:40because it's iconic
03:42and the projects you've done are classic.
03:44Until now, it's still relevant.
03:46Okay, we move on.
04:00This is a video of you
04:02picking your harvest
04:04in your backyard.
04:06It started during the pandemic.
04:10We tried to maximize our spaces
04:12because
04:14we have to stay in a bubble.
04:16We can't go out.
04:18It's hard to buy our produce.
04:20So, an alternative is for us
04:22to take care of ourselves.
04:30These are your food adventures
04:32while traveling.
04:34This is very familiar.
04:36Pampanga.
04:38How was it
04:40being a food content creator
04:42while also traveling?
04:44It's fun to discover different cultures
04:46like food,
04:48the specializations
04:50of each region.
04:52Welcome, Vietnam!
04:56This is from Vietnam.
04:58The food is delicious,
05:00cheap, and delicious.
05:02Fresh and light.
05:04I can smell something.
05:06Chef Marvin?
05:08I'm ready to show you.
05:10Let's go. I'm excited.
05:16I can hear the crispiness of the skin.
05:30I see why 2 to 3 hours
05:32at least of air drying
05:34and 1 hour of cooking
05:36for the duck.
05:38I can really taste it.
05:40If not the best,
05:42it's one of the best.
05:44It's delicious, juicy, and fresh.
05:46Not only the skin,
05:48but also the meat.
05:50It's two-double.
05:52Perfect!
05:54For other food defines,
05:56we'll show you Pambansang Monisho
05:58where you always eat first.
06:00Eat it!
06:06PAMBANSANG MONISHO
06:08www.pambansangmonisho.com