00:00 [music]
00:11 Every classic dish that we, Filipinos, try to recreate and select, has an important ingredient that gives it a flavor that really stands out.
00:21 You can even combine it with the "lityon" or "kawali" in Paris.
00:25 We really just cook whatever we want. From our grandmothers, we just pass it on to our children.
00:30 If you want your husband to live a longer life, plant your own food and that's his medicine.
00:36 And behind every dish we cook, you will also find stories that will be a source of inspiration for us.
00:44 I often hear that it's delicious, we'll come back.
00:48 My aunt, before she died, she was already buying this for us. She had no children.
00:54 This is the ideal life, it's simple.
00:57 You just have to put your food in the pan and cook it.
01:01 Today, we will experience the deliciousness of life through the stories of people we will meet.
01:07 And of course, we will celebrate it by preparing delicious food.
01:13 Let's go food explorers!
01:15 [music]
01:21 Are you one of the fans of the classic trio of Paris?
01:24 Spicy and hot soup?
01:27 Well, you will surely want to travel to Binondo, Manila to taste the famous "Lityon Paris" of Lakay.
01:35 I am Henry Benjamin Salagan, a former guard of Lakay.
01:39 When I was in Alabang, the last time I was on duty, I saw a small stall.
01:47 That's when I started my business of food.
01:51 And then in 2014, I came back to Binondo.
01:57 At first, I really sold food.
02:00 And then I also tried to cook for my mother.
02:06 And then in 2020, I focused on making "Lityon Paris".
02:15 Do you think that the famous "Lityon Paris" of Lakay is just an unexpected discovery?
02:22 Because the kids love fried chicken, I was left with a piece of pork.
02:32 I tried to make it fried.
02:36 Then we ate together.
02:38 I put it in the soup of Paris.
02:41 I said, "Can we include the "Lityon Kawali" in the Paris?"
02:45 That's when it started.
02:47 After discovering the famous recipe of his "Paris" with a twist,
02:51 their "Lityon Paris" gradually became a crowd favorite.
02:55 At first, people didn't like it because it's a bit spicy.
02:59 People were a bit reluctant.
03:03 That's when it started to get more and more people to cook.
03:08 But the social media world has a different plan to make everyone notice his hit.
03:14 There's a food blogger who blogged to me, Tim Carlas.
03:20 I didn't expect that they would be the ones to help me.
03:24 My followers increased.
03:29 I watched other food bloggers.
03:32 More and more food bloggers came to me.
03:34 The most people I had was at 11 o'clock in the morning.
03:38 It was already increasing.
03:39 I often heard that it's delicious.
03:42 We'll come back.
03:44 So next time you go to Binondo,
03:48 try this famous "Lityon Paris" of Lakay.
03:52 The spice of the sauce has a big impact on the distinct taste of the Filipino favorite dish of Paris.
04:02 And if Lakay used this to make their "Lityon Kawali" more delicious,
04:07 I thought of using the sauce of Paris to make a great noodle dish.
04:13 Comfort food.
04:18 We have a lot of it.
04:20 In different corners of the Philippines, you can choose.
04:24 But I'll say one of the favorites of all, Paris.
04:28 Those are the ones that can't be missed.
04:30 We'll make our own version.
04:32 And this time,
04:33 we'll make almost the same serving.
04:36 It's either served with fried rice or noodles.
04:40 We'll make it into a bowl.
04:43 We said that the most important thing for me in Paris is the braising technique.
04:51 So it means, we have a little oil here.
04:55 A little oil.
04:56 We'll brown the beef.
05:06 We'll brown the beef.
05:11 [music]
05:35 Of course, there are a lot of viral recipes there,
05:38 the ones that are spread by content creators.
05:40 But for me, when I make Paris at home,
05:43 I make sure that this process is done.
05:47 Because for me, the taste of our Paris is deeper.
05:53 So after we sear our beef,
05:56 I'll add our ginger.
06:00 So for me, we put a lot of ginger because eventually,
06:06 before I serve it, I want to remove it first.
06:09 Or if you don't want to see it, but you're afraid that the ginger will lose its taste,
06:15 you can add some garlic cloves.
06:18 The garlic cloves.
06:22 The leeks.
06:24 And the garlic.
06:36 And here, there's a difference, actually.
06:39 The different versions of Paris.
06:41 Some don't put star anise.
06:44 But for me, I think this is one of the signature flavors of our favorite Paris.
06:50 Let's just add stock.
07:04 Let's season it with soy sauce.
07:07 So that our flavors will be balanced.
07:14 Brown sugar.
07:15 Let's also add pepper.
07:27 And we'll cook this until the meat is tender, more or less,
07:32 for at least 4 hours.
07:34 But of course, what I would suggest is,
07:38 to save time, and of course, to save gas,
07:44 let's use a pressure cooker.
07:46 In a pressure cooker, this will take at least an hour to one hour and a half.
08:01 It's important for a delicious Filipino dish to use ingredients that are local and found in our surroundings.
08:08 And if we don't notice the delicious grass, plants, and plants that grow nearby,
08:17 here at Yumis Farm in Ilayang Bukal, Tayabas, Quezon,
08:20 they give special attention and importance to growing these.
08:26 All started because of the diabetes of Alice Valdoya's husband.
08:31 Yumis Farm started in 2015.
08:36 It was just a coincidence that my husband was diagnosed with diabetes.
08:41 That's why his doctor said, "You have two options, ma'am, to normalize his blood sugar."
08:49 The first one is what many people do.
08:52 Medicine.
08:53 Maintenance.
08:54 Maintenance.
08:55 Synthetic medicine.
08:56 But I can't guarantee after 10 years if there's no internal organ damage.
09:01 I said, "What's the second option? Do you have a clinic?"
09:05 At that time, we only went here once a year because it's far from the city.
09:12 But this property is old.
09:14 Yes, our property is old.
09:15 Then he said, "If you want your husband to live longer, plant your own food."
09:21 And that's his medicine.
09:22 Change of lifestyle.
09:23 Change of lifestyle.
09:25 And that's what we did.
09:26 We didn't expect this to happen.
09:29 What's fun is that he's addicted to planting.
09:32 This is his medicine, plus our food.
09:36 And now, it's not just a personal project.
09:41 It's already expanded.
09:42 Yes, sir.
09:43 Alice is happy to have us grow her plants that are usually ignored by most people.
09:50 But she's also benefitting and eating.
09:53 This is our new plant that we moved.
09:57 What is it, ma'am?
09:58 It's a type of coriander, Vietnamese coriander.
10:01 Oh, yeah, yeah, yes, yes.
10:02 It grows fast.
10:04 And here, we have...
10:06 So, the variety of your alugbati is...
10:09 Two, sir.
10:10 The green and the violet.
10:12 And this, ma'am, this is another one that most people don't know.
10:14 Yes, the sap sapon.
10:15 So, this is the sap sapon.
10:17 When I taste it, sir, I also let the guests taste the leaves.
10:21 It also has a different taste, right?
10:23 It also has a different...
10:25 When it first enters the mouth, like me,
10:29 the first thing I remember is it's like an apple mango.
10:32 If you see this kind of grass, it's usually scattered on the side of the road.
10:37 Yes, you can see it everywhere.
10:39 You can see the flowers here.
10:41 So, that's the sap sapon.
10:43 I'll show you the garlic vines.
10:45 This is our garlic during the pandemic.
10:49 It's just rice, it's not enough, and you have adobo already.
10:52 What do you call this, ma'am?
10:54 Garlic vines.
10:55 Garlic vines.
10:56 But why do you call it adobo?
10:57 It smells like adobo, sir.
10:59 Try it.
11:00 These are the leaves.
11:01 These are the leaves.
11:02 Yes, sir.
11:03 That's why the kids are happy when it smells.
11:06 It doesn't have a smell, but if you hurt it...
11:11 Yes, you need to hurt it first.
11:14 And you need to break it before you smell its...
11:17 It also has the strength of garlic.
11:25 Right?
11:26 It tastes like garlic.
11:27 That's why this is our garlic during the pandemic.
11:29 It's like when you eat raw garlic, it's strong, it's like it's piercing your teeth.
11:35 It's the same.
11:36 Right?
11:39 Let's use this.
11:40 It's the first time we're using this ingredient.
11:44 There.
11:45 They call it adobo because of its adobo taste?
11:49 It's possible.
11:51 We need to try the taste of garlic vine in a very Filipino dish.
11:56 Of course, we'll add more ingredients that we're not familiar with.
12:04 And they discovered how to make it the best.
12:09 Ma'am Alice said that adobo is what they call garlic vine.
12:13 It's like a welcome in the arco.
12:17 So, what a better dish to sample that.
12:21 We'll make adobo.
12:23 So, we cut our pork belly into serving portions.
12:29 I'll just put it in a dry pan.
12:37 We'll let the oil come out by adding water.
12:42 Then, we'll let it reduce.
12:48 You'll see that the oil will come out slowly.
12:52 It has a deeper flavor.
12:54 And that's when we'll start to add other ingredients for sauteing.
12:57 So, it's reduced.
13:01 The stock that we put earlier.
13:03 If you'll notice, the bottom of it.
13:07 It's not the oil yet.
13:11 But this is what we're chasing.
13:13 If you'll see the brown on the sides,
13:15 that's what we're repeating and what we always say, "fonds".
13:19 That's what will promote the deep flavors.
13:24 So, to extract the fonds that we put earlier,
13:29 what we'll do is we'll deglaze it.
13:32 You can deglaze it with any liquid, stock, or water.
13:36 And since we'll also use vinegar,
13:38 we'll use vinegar to deglaze.
13:42 And when we say adobo,
13:44 it needs to have acid.
13:46 We need to have protein.
13:49 You can also use the sauce that's like a vegetable sauce.
13:53 The adobo sauce.
13:55 But one of the most critical components of this is the garlic.
14:00 But since they introduced it to us,
14:02 instead of using garlic,
14:05 we'll just use garlic vine.
14:08 Some people don't use onions when making adobo.
14:26 It's definitely your choice.
14:28 And for our seasoning,
14:30 fish sauce,
14:32 bay leaves,
14:36 and our garlic vine.
14:40 So at this point, the flavors of our pork, onions, and garlic vine are all combined.
14:52 Of course, our vinegar, fish sauce,
14:54 and we'll just reduce this until it releases its own oil.
15:00 And then we can serve it after that.
15:02 Pancit Palabok is also on the list of all-time favorite Filipino dishes.
15:20 And if you're on a trip to taste one of the most popular and popular dishes in Metro Manila,
15:27 you'll find it in Lutong, Manila, here in Quinta Market, Quiapo.
15:32 That's Jolly Dada's Eatery's Palabok,
15:35 which has been serving delicious Filipino snacks since 1940.
15:40 I'm Rahel Kamantige Yabut.
15:43 I'm the owner of Tita Dada.
15:45 Tita Dada is like a Jolly that we made.
15:50 Because when you see it, when you reach it, you'll be really happy.
15:54 Why not just choose the vegetables?
15:57 In the markets, you'll definitely get full.
16:01 So it's really worth it.
16:03 My aunt, before she died, she was buying this for us.
16:08 She had no children.
16:10 And it's a waste if it can't continue.
16:14 Aside from the secret recipe of their Palabok,
16:16 Rahel's mother also has countless customers who come here to taste their dishes every day.
16:23 Before, we close at 4am and prepare.
16:29 Now, we have to continue.
16:30 We don't close anymore.
16:32 We have a night shift.
16:34 In our night shift, we cook the ingredients.
16:38 So when the morning comes, we just prepare.
16:42 And even though the sales were slow during the pandemic,
16:45 their paroquians are slowly returning with the help of visiting food vloggers
16:50 who helped them to trend.
16:53 We were hoping that we could start during the pandemic,
16:57 but we didn't know how to start because our aunt is our leader.
17:01 But that's how it started.
17:03 One, two, and they're following each other.
17:07 And the secret of their delicious Palabok,
17:10 their signature sauce is really outstanding.
17:14 This is the inspiration behind the next dish that we'll cook
17:18 using the ingredients that we got from the Yumi's Farm's fields here in Tayabas, Quezon.
17:24 So for our next dish,
17:27 we'll get the heart of our Palabok,
17:32 classic and favorite.
17:33 And then we'll apply it to our pork and shrimp wonton soup.
17:37 So we have here our pork bones.
17:40 Let's just put it.
17:42 Let's put stock or water.
17:46 And also,
17:51 this is also very important,
17:54 the head and the shell of the shrimp.
17:58 We can't throw it away.
18:00 We can put it in our stock that will be the base of its flavor.
18:06 So let's also put ginger.
18:09 This is also optional.
18:11 We can put cooking wine.
18:14 And make sure that when you're mixing it,
18:20 if you can squeeze or crush the heads of the shrimp, it's better.
18:26 Another characteristic,
18:30 when you see its color like this,
18:32 it's most likely that you know that it's Palabok because of the color of the sauce.
18:36 So we'll just put annatto powder.
18:38 And we'll let it boil for at least 30 minutes
18:43 so that all the flavors we put will combine.
18:46 For our next dish,
18:57 we'll use the classic flavors of Palabok sauce
19:00 to make Pork and Shrimp Wonton Soup.
19:03 Let's prepare our wonton or our most famous dish for this dish.
19:08 For the filling of our wonton,
19:11 I started by mixing the ground pork and chopped onion in a bowl.
19:16 And of course,
19:19 our shrimp.
19:20 Let's just finely chop our shrimp.
19:24 [chopping]
19:26 Let's mix it in our mixture.
19:32 Let's just season it with salt.
19:42 We'll just mix it until we get a taste-like consistency.
19:52 Now, if you're going to teach hardcore Chinese cuisine,
19:57 when you're mixing protein,
20:00 they would tell you to mix it in one direction only.
20:05 Let's just add pepper.
20:08 So our mixture is ready.
20:11 Let's get the shumai.
20:14 We have here a wonton wrapper.
20:18 The most important thing here is that it doesn't come out of the wrapper.
20:23 So we're done with our shumai or wonton.
20:39 Our stock looks so good.
20:43 They're calling us.
20:44 Now, we'll just transfer it.
20:46 [music]
20:56 Let's just season our stock.
20:59 Let's just add a little more fish sauce.
21:01 And sesame oil.
21:03 And typically, you'd want to have your sauce thicken by using slurry.
21:10 But because of our use of wonton wrapper,
21:14 once we drop it, eventually, the sauce will thicken.
21:18 So we don't need to add any thickening agent
21:23 because we can get it from the wrapper.
21:34 [music]
21:46 I've almost finished the mixed dishes that I prepared for our friends here at Yumis Farm.
21:53 Aside from the pork adobo that I cooked using their garlic vine,
21:58 and pork and shrimp wonton soup inspired by the classic Pansip Palabok,
22:02 we also boiled the beef to make a pares that we'll serve with noodles.
22:07 After browning the beef and adding ginger, garlic, and leeks,
22:13 I started boiling it in a stock that I seasoned with soy sauce and a little bit of sugar.
22:18 To make the beef tender faster,
22:21 I cooked it using a pressure cooker and let it cook.
22:28 So after more than an hour of pressure cooking, here it is.
22:33 This is our meat.
22:36 Can I?
22:40 Of course, you can!
22:42 As you can see, the soup of our pares is a little bit thin.
22:48 One of the signature characteristics of Kanto Pares is its thick soup.
22:55 We'll address that by pouring in some slurry or the Kinanaw cornstarch.
23:04 [music]
23:28 No doubt, Filipino food is really delicious.
23:34 And not only that, because of the unique flavors that we can use around,
23:38 like the plants that we know from Yumis Farm.
23:42 There are also the stories that we attach to every delicious food that we cook.
23:48 We might be preparing for a life that needs our care,
23:54 like Ma'am Alice.
23:55 Or maybe we're making and opening new discartes
24:00 so that our children like Lakay can have a different taste.
24:04 And for Ma'am Raquel's case,
24:06 she's using it to keep her mother's business alive in her aunt's house.
24:12 Whatever the reason, we cook from our heart.
24:17 And that's what makes every dish we cook delicious.
24:22 [music]
24:36 (whooshing)
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