Fun fact: All the bayleaves or dahon ng laurel we see on the market including the ones used in this video actually come from different plants. The most common kind we see come from Bay Laurel of the family Lauraceae genus Laurus. However, the ones used in this video are most likely leaves of the Indian Bay Leaf or Philippine Cinnamons (kaningag or mana) which are, on the other hand, members of the same family Lauraceae but of a different genus Cinnamomum. The locally sourced leaves which are often sold in markets and marketed with whole peppercorns as "dahon ng laurel" come from Visayas or Mindanao where the trees are endemic. So ayun, same family but different trees and same herb or spice name. Laurel bay leaf smells more herbal and floral while leaves from the cinnamomum plants smell more comforting and sweet. Hence, if you've ever wondered why your adobo or menudo smells like it has cinnamon, it's because it probably does. :> FEATR has a really informative video on Kaningag and other heirloom ingredients here: th-cam.com/video/6KogocVHe0Q/w-d-xo.html
This is what I noticed right away. I had the same experience, where my adobo smelled like cinnamon. I thought it was just a storage mishap but upon doing some research, discovered the difference.
I won’t subscribe, coz Individual preference,… subjective, and Vloggers becoming Cocky when making a lot of money…Easy to cook.. what you want and desire…
not sure kung tama yung ginagawa namin, pero after pakuluin yung baboy, habang pinapa coldown and pinapatuyo, tinutusok tusok namin ng tinidor yung balat tapos rub ng asin, para lumutong yung balat
Been cooking for awhile and I must say i prefer the chinese way of cooking crispy pork belly now. Pierce the skin, draw out the moisture from the skin, then oven or air fryer. No oil frying involved
C'mon, you're eating pork and it's drenched in oil. Trust me, if you're already HB, these will shoot your BP irregardless which Lechon Kawali you're eating. You are better off eating salad if "healthy" concerns you 😘😘
@ the 3 tasters, kaya nga may sauce- either mang tom's or soy sauce-suka-onion-sili mix para mag ka lasa yung meat. mula s pagkabata, wala pa ako nakain na LK na walang kasamang sauce......
galing sa ibang recipes: pagkatapos mo pakuluan at malambot na ang balat, tusuk-tusukin mo ng barbecue sticks yung balat para may konting butas butas, yun yung lolobo at magpapalutong (air pockets) pag prito na. Hanggang sa kaya, tuyuin mabuti ang balat, ang kalaban kasi ng lutong ay yung pagka-basa nung balat. Para may lasa ang karne, hiwain ang karne (wag yung balat) para pumasok ang lasa. Pero medyo isasakripisyo mo yung pagka-juicy ng loob.
i prefer the Panlasang Pinoy aka traditional aka Lechon Kawaling Maynila/Matabang. Tama sila, it’s better suited for the saucy type eater. And for me, this recipe + Mang Tomas is the way to go. Plus, its the most practical 🥰
It defeats the purpose of the savory cooking if you just depend it on the dipping sauce always. There’s more to explore with flavor in the food.. I think PP is just really teaching the basic, and that’s why it is the way it is. It’s not wrong though.
chef rv technique is the most crunchy of all 3 if done right, its my way of cooking lechon kawali that gives the best result, SIMPOL its like bagnet, Panlasang pinoy there are times it fail, depends sometimes on pork But with CHEF Rv for me its the best technique😊
Even before watching this video, I have the same style of cooking lechon kawali as Panlasang Pinoy. Would try Chef Tatung's different approach. Kakaiba din!
Here’s the perfect recipe. I guarantee you it will never fail. Boil your belly for 45minutes, 1spoon of salt every 1liter of water. Add fresh onions and pepper and some cooking oil. Thats it, deep fry or air fryer it will be perfect crispy and juicy inside
I think because of Abby being the Host now makes this channel more entertaining and knowledgeable, no offense to Erwan but its like pang Masa yung dating and appeal ni Abby. Hnd na nkaka intimidate manood, unless feeling chuchal ka. You feel me?! Just my opinion.
Aromatics is the key for flavor. You have to smash the garlic and pepper corn. I add ginger, vinegar and fish sauce/SMG. Sometimes I use the Knorr "Sinigang" packets or Bouillon. If you want spicy, add the spices when boiling. The boiled water will end up as broth for Pancit/Lo Mei or Stew. I notice you did not poke holes on the skin. I always do. Westerners and Hispanics use scoring method.
I also fry my lechon kawali or even crispy pata in cold oil with low to medium heat for almost 40minutes. Then i take it out and let it rest for 30mins before putting it back in for 2nd fry. I used very high temperature for 2nd fry. I get blisters this way. Before all the frying, i would sear the pork skin in a flat skillet to burn off all the sweat gland of the pig to get rid of the "piggy" smell before boiling it for 30 mins with the aromatics. Then as usual, i poke lots ot holes on the skin then rubbing it with lots of rock salt and brush it with vinegar and let it dry in the fridge. Then i fry the whole thing with the cold oil and cold pork, no need to wait for room temperature
Chef Tatung"s is very Cebuano style which we have learned fr our grandparents which we really call our very adobong baboy, actually in Cebu❤❤ kudos to Simpol lechon kawali❤❤❤
okay naman sana ung ioven, pero suggestion ko is to put salt sa top, then remove the salt half way through sa oven bago iprito. more flavor and more crispy
Lahat masarap, panlasang pinoy ,yun lng nman ang common kapag pinoy ,dunako sa matabang healthy lagyan ng sauce yun nman ang tama, kay simpol d na kailangan ng sauce wow ulam na at sa matatapang ang lasa, kay chef din ,d na kailangan ng sauce , wow ulam na . Mas mahirap yung proseso kay chef rv. Pero both simpol at chef ,, kailangan nila yan sa restaurant ,sa pambahay sa matabang ako. Ang lola kailangan ng matabang , 🙏❤️
Yung kay Chef RV pinaka da best na method (para sakin) kung nagawa ng tama... Lulutong yun ng maayos wala kunat. Yun din ginagamit na technique sa ibang resto kaya wala palya ang lutong at parang chicharon ang balat.
I think Chef Rv's method wasn't done right because the skin is supposed to have the texture similar to chicharon , so either the skin wasn't dry enough or the oil temperature was not high enough. But that's the caveat with that method, it's not beginner friendly, even Ninong Ry admitted he can't make the skin pop all the time.
The best for me is boiling the slab with garlic, onion, bay leaves, anise, and peppercorn. After 45 mins to an hour of boiling, take it out, pat the skin dry, cover it with decent amount of salt, then sun dry it. After 1-2 hours of sun drying, scrape the salt out and poke 100 million holes on the skin using a fork, pat the skin dry again, then cook it in the turbo broiler for 40 mins to an hour at 220c. The fat will melt in your mouth, and the meat will be juicy, plus the skill will be crunchy like chicharon.
For better crunchiness.. every time I cook kawali.. its better to poke the skin after boiling and put salt after.. leave it for 15 - 25 mins... tap it dry before cooking it in the air fryer or hot oil. :)
I never eat lechon kawali without the dip sauce, mang tomas or liver sauce or Catsup. The best technique is to leave it inside the refrigerator for the whole night after you boil it with garlic, onion, black pepper and bayleaf. para ma dry talaga sya and then fry it kinabukasan. Tapos the sabaw just add cabage and painit mo lang ulit.
I’ve tried panlasang pinoy’s recipe but I tweaked some of the steps. Following the same recipe, I rub the outside of the pork with a bunch of salt and put it in the fridge overnight, uncovered to dry out. The following day I brush off the excess salt, pierce the skin through to the fatty layer several times and air fry. Still gets the same result as deep frying and since the pork was salted overnight, it was absorbed through.
I suggest next time po try nyo dagdag nyo sa aromatics yong yong tanglad at patis sa pakulo tapos air dry pag nag cool down tusok tusok nyo ng tinodor yong skin tapos and deep fried sa cooking oil
I hope you indicated that Chef RV's recipe meant 250°f not °c. Baka masunog yung pork ng mga first time magluluto. Mostly kasi ng ovens sa pinas Celsius gamit.
Nasubukan ko na yung napakulo ng oil yung meat dahil sa yung water or yung moisture ng meat andun... So nagboboil sya dahil present yung water or liquid but pag nag evaporate na lahat ng water dun naman mangyayari yung frying.
The problem with lechon kawali is losing the crunch after a couple of hours. My dad's secret is water 🧐. And proper way of keeping it crispy for hours is to use newspaper and clean box. 😊
![[MV] A leap of faith...ความเชื่อใจครั้งสุดท้าย (From "Petrichor the series")](http://i.ytimg.com/vi/U1piZH2CNXA/mqdefault.jpg)
Fun fact: All the bayleaves or dahon ng laurel we see on the market including the ones used in this video actually come from different plants. The most common kind we see come from Bay Laurel of the family Lauraceae genus Laurus. However, the ones used in this video are most likely leaves of the Indian Bay Leaf or Philippine Cinnamons (kaningag or mana) which are, on the other hand, members of the same family Lauraceae but of a different genus Cinnamomum. The locally sourced leaves which are often sold in markets and marketed with whole peppercorns as "dahon ng laurel" come from Visayas or Mindanao where the trees are endemic. So ayun, same family but different trees and same herb or spice name. Laurel bay leaf smells more herbal and floral while leaves from the cinnamomum plants smell more comforting and sweet. Hence, if you've ever wondered why your adobo or menudo smells like it has cinnamon, it's because it probably does. :>
FEATR has a really informative video on Kaningag and other heirloom ingredients here: th-cam.com/video/6KogocVHe0Q/w-d-xo.html
mahambal dun daad ako haha naunahan mo ako lol
This is what I noticed right away. I had the same experience, where my adobo smelled like cinnamon. I thought it was just a storage mishap but upon doing some research, discovered the difference.
That’s why i order “dahon ng laurel” and not “bayleaf”
I always wondered why bayleaf here in the uk feels different with what I am used to back home
I think Simpol's chef used the confit cooking method. This will really make the meat tender and juicy. I will definitely try that method.
I tried Chef RV's recipe and it is the no-fail kind ❤
i suggest next time the 3 judge taster will judge separately so that they will judge according to their taste bud pref. thanks
I agree may point
Agree sino ba kasi sha
@@jaypseven993 ano po sino sya ,si abigail po ba hehe
I won’t subscribe, coz Individual preference,… subjective, and Vloggers becoming Cocky when making a lot of money…Easy to cook.. what you want and desire…
Worth noting that Simpol’s method is like the process of confit-ing
Binili ko talaga lahat ng cookbooks ni chef Tatung nung pandemic❤
Panlasang Pinoy 🤤 bagong with kamatis, Toyo at kalamansi with maraming sibuyas at bawang na sawsawan🤤🤤🤤🤤
mang tomas lang pwede na.. lol
Gustong gusto ko yan c chef simpol lalo n yung lumpia.. very simple recipe pero malasa ❤❤❤
Pinaka gusto kong lechon kawali yung libre. 😂😂😂😂
up hahahahaha
😂😂😂😂😂 agree
tas merong beer diba?
Tapos may isang bandehadong kanin and may naka-standby na toyo/sukang maanghang and Mang Tomas
not sure kung tama yung ginagawa namin, pero after pakuluin yung baboy, habang pinapa coldown and pinapatuyo, tinutusok tusok namin ng tinidor yung balat tapos rub ng asin, para lumutong yung balat
Yes. Ung asin kc pinapalabas nia ung moisture sa balat.
Tama po Yun depende yan naman sa Inyo po pwede rin hiwain mo rin ang meat kahit konti para papasok talaga ang oil pagpriniprito na
Been cooking for awhile and I must say i prefer the chinese way of cooking crispy pork belly now. Pierce the skin, draw out the moisture from the skin, then oven or air fryer. No oil frying involved
Masarap lahat yan. Minsan yung juiciness, lambot at crunch nasa quality din ng baboy plus yung tagal ng pagluluto at lakas ng apoy
chef tatung's technique with chef rv's seasoning! got it!
I think panlasang Pinoy's recipe is meant to be dipped into some sauce, simpols is too unhealthy, though, for sure, it tastes better out of the three.
C'mon, you're eating pork and it's drenched in oil. Trust me, if you're already HB, these will shoot your BP irregardless which Lechon Kawali you're eating. You are better off eating salad if "healthy" concerns you 😘😘
😂😂😂😂😂😂😂
Hehe walang healthy dyan lahat yan baboy ma cholesterol nakaka highblood 😅
Lahat naman yan unhealthy 😂 kahit yung kay PP nakaka stroke din. Dun nalang tayo sa pinaka masarap.
@alvinverga1140 True, every once in a while, and eat the best tasting one talaga for satisfaction
@ the 3 tasters, kaya nga may sauce- either mang tom's or soy sauce-suka-onion-sili mix para mag ka lasa yung meat. mula s pagkabata, wala pa ako nakain na LK na walang kasamang sauce......
It was really meant to be dipped in a sauce imo. Hehe
the best ang simpol chef tatung is a multi awarded chef here and abroad.his recipes are simple and budget friendly.
I also recreate the said Chefs recipes and chef Tatung's taste the best. Simple din ang procedure. I love chef Tatung's recipes.
galing sa ibang recipes:
pagkatapos mo pakuluan at malambot na ang balat, tusuk-tusukin mo ng barbecue sticks yung balat para may konting butas butas, yun yung lolobo at magpapalutong (air pockets) pag prito na. Hanggang sa kaya, tuyuin mabuti ang balat, ang kalaban kasi ng lutong ay yung pagka-basa nung balat.
Para may lasa ang karne, hiwain ang karne (wag yung balat) para pumasok ang lasa. Pero medyo isasakripisyo mo yung pagka-juicy ng loob.
all three recipes look good 😋😋😋👏👏👏
Yes it does!
Thank you 😋
Chef Tatungs procedure is called Confit. Used by the French for duck and goose but interesting to be used for lechon.
i prefer the Panlasang Pinoy aka traditional aka Lechon Kawaling Maynila/Matabang. Tama sila, it’s better suited for the saucy type eater. And for me, this recipe + Mang Tomas is the way to go. Plus, its the most practical 🥰
It defeats the purpose of the savory cooking if you just depend it on the dipping sauce always. There’s more to explore with flavor in the food.. I think PP is just really teaching the basic, and that’s why it is the way it is. It’s not wrong though.
Chef A, please next episode show us how to make the Filipino sauce for street food or lechon kawali 🙏🏾🙏🏾🙏🏾
chef rv technique is the most crunchy of all 3 if done right, its my way of cooking lechon kawali that gives the best result, SIMPOL its like bagnet, Panlasang pinoy there are times it fail, depends sometimes on pork
But with CHEF Rv for me its the best technique😊
Okay sa pag may oven 😂 pag Wala nganga 😂
The term for the second technique is confit cooking.
Yes!
The confit technique from Simpol is intriguing to try since they all loved it
Even before watching this video, I have the same style of cooking lechon kawali as Panlasang Pinoy. Would try Chef Tatung's different approach. Kakaiba din!
Here’s the perfect recipe. I guarantee you it will never fail. Boil your belly for 45minutes, 1spoon of salt every 1liter of water. Add fresh onions and pepper and some cooking oil. Thats it, deep fry or air fryer it will be perfect crispy and juicy inside
Chef RV's lechon kawali recipe is my go to every time i am craving for one.
kagutom mapanood ng disoras ng gabi tas walang maorderan
Ang aalat kumain, ang test naman ay paraan ng luto. Kung hindi mahilig mag dip ok na. Lasamg pepper at salt will do.👌💚
Nice,.. dun din ako sa no.2 😂 fasting na lang after eating that 😂
I think because of Abby being the Host now makes this channel more entertaining and knowledgeable, no offense to Erwan but its like pang Masa yung dating and appeal ni Abby. Hnd na nkaka intimidate manood, unless feeling chuchal ka. You feel me?! Just my opinion.
I enjoy watching your vlog testing different viral recipes....may I suggest if you can do a test 3 way on viral pork sisig?
I WANT THIS, TOO!!! 😫🤞🏻❤️
FYI, Simpol's recipe is the same cooking technique for cooking Bagnet of Ilocos Region
Interesting!
Sinukuan ko na ang lutong ito, ayaw talaga lumutong, now hopefully makapag luto na ako ng crispy one, thank you.
Instead of deep frying you can try air frying or turbo broiling after boiling and airdrying the meat.
Greetings from Redondo Beach CA 🇺🇸. Looks delicious and nice video. Lechon test is very helpful. Cheers 🥂
Thanks for watching!
ok now alam ko na hirap kasi pumili ng gagayahin sa youtube.😅 thank you
I love it na may conclusion sa dulo. Parang thesis defense.
❤ nice. Looks beautiful and simple.
Goes great with plain rice, salad, and a spicy shrimp satay chutney .
Drooling in Canada 🇨🇦.
Peace❤
I looove this series ❤❤❤
Yes.
Ang sarap yan ma'am lechon kawali wow na wow
Aromatics is the key for flavor. You have to smash the garlic and pepper corn. I add ginger, vinegar and fish sauce/SMG. Sometimes I use the Knorr "Sinigang" packets or Bouillon. If you want spicy, add the spices when boiling. The boiled water will end up as broth for Pancit/Lo Mei or Stew. I notice you did not poke holes on the skin. I always do. Westerners and Hispanics use scoring method.
I don’t use oil. Oven or air fryer lang after boiled Americans love it!
I also fry my lechon kawali or even crispy pata in cold oil with low to medium heat for almost 40minutes. Then i take it out and let it rest for 30mins before putting it back in for 2nd fry. I used very high temperature for 2nd fry. I get blisters this way. Before all the frying, i would sear the pork skin in a flat skillet to burn off all the sweat gland of the pig to get rid of the "piggy" smell before boiling it for 30 mins with the aromatics. Then as usual, i poke lots ot holes on the skin then rubbing it with lots of rock salt and brush it with vinegar and let it dry in the fridge. Then i fry the whole thing with the cold oil and cold pork, no need to wait for room temperature
NICE! MORE VIDEOS FOR THIS KIND!
Chef Tatung"s is very Cebuano style which we have learned fr our grandparents which we really call our very adobong baboy, actually in Cebu❤❤ kudos to Simpol lechon kawali❤❤❤
Ayos Ah! I love the expressions!
okay naman sana ung ioven, pero suggestion ko is to put salt sa top, then remove the salt half way through sa oven bago iprito. more flavor and more crispy
Lahat masarap, panlasang pinoy ,yun lng nman ang common kapag pinoy ,dunako sa matabang healthy lagyan ng sauce yun nman ang tama, kay simpol d na kailangan ng sauce wow ulam na at sa matatapang ang lasa, kay chef din ,d na kailangan ng sauce , wow ulam na . Mas mahirap yung proseso kay chef rv. Pero both simpol at chef ,, kailangan nila yan sa restaurant ,sa pambahay sa matabang ako. Ang lola kailangan ng matabang , 🙏❤️
Ang cute nang tatlong nag taste test haha very real..
Amen poooo. 😭🥹 Thank you, Father and Mother.
2 and 3 pinakmasarap sa paningin ko
Yung kay Chef RV pinaka da best na method (para sakin) kung nagawa ng tama... Lulutong yun ng maayos wala kunat. Yun din ginagamit na technique sa ibang resto kaya wala palya ang lutong at parang chicharon ang balat.
I think Chef Rv's method wasn't done right because the skin is supposed to have the texture similar to chicharon , so either the skin wasn't dry enough or the oil temperature was not high enough. But that's the caveat with that method, it's not beginner friendly, even Ninong Ry admitted he can't make the skin pop all the time.
In my experience when i was in high school...boil with garlic asin..then put inside the ref kinabukasan lutuin mas malasa
The best for me is boiling the slab with garlic, onion, bay leaves, anise, and peppercorn. After 45 mins to an hour of boiling, take it out, pat the skin dry, cover it with decent amount of salt, then sun dry it. After 1-2 hours of sun drying, scrape the salt out and poke 100 million holes on the skin using a fork, pat the skin dry again, then cook it in the turbo broiler for 40 mins to an hour at 220c. The fat will melt in your mouth, and the meat will be juicy, plus the skill will be crunchy like chicharon.
Thanks Chef Abi 💯
For better crunchiness.. every time I cook kawali.. its better to poke the skin after boiling and put salt after.. leave it for 15 - 25 mins... tap it dry before cooking it in the air fryer or hot oil. :)
I never eat lechon kawali without the dip sauce, mang tomas or liver sauce or Catsup.
The best technique is to leave it inside the refrigerator for the whole night after you boil it with garlic, onion, black pepper and bayleaf. para ma dry talaga sya and then fry it kinabukasan. Tapos the sabaw just add cabage and painit mo lang ulit.
Dropping the pork immediately at high temps will make it tough. Simpol's recipe is definitely bound to make the mean more soft and tender.
Pede rin habang malamig yung meat saka iprito and or double fry para super lutong.
I’ve tried panlasang pinoy’s recipe but I tweaked some of the steps. Following the same recipe, I rub the outside of the pork with a bunch of salt and put it in the fridge overnight, uncovered to dry out. The following day I brush off the excess salt, pierce the skin through to the fatty layer several times and air fry. Still gets the same result as deep frying and since the pork was salted overnight, it was absorbed through.
Yung kay technique sa Simpol similar siya sa pag gawa ng bagnet..though sa may halong tubig ang mantika
What if combine yung cooking process ng 2 and 3. Pagkapakulo then air dry. Tapos slow cook sa cold oil.
I'd choose Panlasang Pinoy's
Lechon kawali partnered yan with sauce. Kaya no need to make it salty in inside kahit bland yan basta masarap yun sauce.
In fairness dahil ky Simpol natuto akong magluto♥️my nasundan din ako dito na palpak cguru d lng nalagay lahat ang ingredients..
Lahat kulang sa putok balat ng lechon kawali. Yung parang chicharon na yung balat sa lutong. ❤❤❤
EYYY MY CHEAT DAY FAVE! MOUTH WATERING!!!🎉🎉🎉😮😮😮 MY FAVE FOOD VLOGGER CHEF ABBY!
bulalo, sinigang at cheesecake recipe pleeeaaassseee
Bagnet naman yung pang 2 “lechon kawali” 😁
true!! that's the technique to cook Bagnet in Ilocos Region.
Bat ang sarap mung mahalin chef abi ❤ Sana tayo nlng 😊
Watching this it making me hungry yummy
For me it's Double fry that makes it crispy.
Try to put lemon grass/tanglad at sinigang mix sa boiling process po..
Can you make videos on how to make adobo rice *without* using leftover adobo and tinola chicken rice-hainanese style.
Sana Chicken Inasal or anything BBQ 🙏
I suggest next time po try nyo dagdag nyo sa aromatics yong yong tanglad at patis sa pakulo tapos air dry pag nag cool down tusok tusok nyo ng tinodor yong skin tapos and deep fried sa cooking oil
Masubukam nga to..
Please also include Mrs Galang Kitchen recipes. They share their techniques in detail. Tried and tested on their leche flan recipe
I also swear to Mrs Galang recipes! ❤
Ang hahaba ng videos 😂
i think method 2 starts with low temp like sous vide and then ramp up the temp at the end to get that crisp
Amazing video! Waiting for carabao and goat milk recipes!
I hope you indicated that Chef RV's recipe meant 250°f not °c. Baka masunog yung pork ng mga first time magluluto. Mostly kasi ng ovens sa pinas Celsius gamit.
Chef, what if after boiling like Panlasang Pinoy next we marinate the belly like what Simpol did and then fry it, maging crunchy padin kaya?
Nasubukan ko na yung napakulo ng oil yung meat dahil sa yung water or yung moisture ng meat andun... So nagboboil sya dahil present yung water or liquid but pag nag evaporate na lahat ng water dun naman mangyayari yung frying.
Mas masarap pa rin yung libreng lechon kawali 😄
Simpol's method is Ilokano's way of cooking bagnet!
mas okay ata na isa isa sila titikim para hindi makaapekto yung opinion ng iba kapag tinitikman na. cheers!
Curacha de zamboanga
my hometown Zamboanga city from Canada 🇨🇦
Hello Abi! Can you feature next yung calamares and camaron rebosado?
magaling lahat ng recipe. magaling ang kay chef tatung.
May ginawa Ako recipe tinuro nya I can't imagine ang rapsa nya kaya sa iniisip ko yung style of cooking nalang nya gagayahin so simpol 😅
Pag kumakain ako ng lechon kawali gusto ko yung medyo dry yung laman 😅 Mas marami kanin haha
Please make and try to compare different styles of lechon using air fryer to make it healthy even though its pork. Thank you ❤
almost midnight and torturing myself watching this hahaha. Lumpia Queen to Lechon queen hahaha
Subukan ko nga i-confit.
ABIGAIL please try America’s Test Kitchen crispy pork belly
The problem with lechon kawali is losing the crunch after a couple of hours. My dad's secret is water 🧐. And proper way of keeping it crispy for hours is to use newspaper and clean box. 😊
I would suggest to paint vinegar on top skin which make more crispy
Cute yung host.... love it
Galing ni kuya mg hurado 😊