00:00For a quick dish, but still strong.
00:07Have you ever thought about the taste of a bread, especially a Pinagong, in a soup?
00:13You will see here, just one fruit in one plant.
00:17Because we maintain the quality.
00:22Not all are coffee drinkers, right?
00:24So we have this idea of creating non-coffee.
00:30I like the fusion of drinks because one, you can save,
00:33and you're enjoying one beverage and one dessert in one drink.
00:40This is so colorful in the fridge and in front of me now.
00:43I think it's something common in what I eat so far.
00:45Everything is fresh while eating.
01:00For a quick dish, but still strong.
01:18Using our freshly harvested papaya, let's make a stir-fried papaya with shrimp.
01:24So our pan is hot.
01:31The oil is also hot.
01:33So we'll just put our papaya.
01:46Let's season it with salt and pepper.
01:55Let's add our onion.
02:00A little bit of ginger.
02:03And our garlic.
02:09Then let's add our bell pepper.
02:18Then our shrimp.
02:20Let's season it with a little bit of soy sauce.
02:24And a little bit of pepper.
02:36Let's add a little bit of sugar.
02:49We can now serve it.
02:55Hello Food Explorers!
02:58Another day, another coffee hunting today.
03:02You know we love coffee.
03:04When we wake up, or even if we're not sleepy, we're looking for coffee.
03:09And now, here at Daily Habit, I was intrigued because they have dessert-inspired coffees.
03:19It started because I'm a chef.
03:20All I wanted is to have my own restaurant and cafe.
03:24And when I got back here in the Philippines, I decided to start up my own business, which is Daily Habit.
03:31We started in a more straightforward and simple menu.
03:37Magikinahawa is known for being a very, it's like a food street.
03:43So people love it, love to come here and just roam around, try different restaurants.
03:49But I feel like Daily Habit stands out because of, it's comfort food, but we put twist on every dish that we serve.
03:59So for example, we have a dish that has a fusion with Korean and Filipino, and we combine it together.
04:05And then we have Spanish and Filipino combined together, so it creates a little fusion.
04:11So now, I have three iced beverages and one hot beverage.
04:17And these are all available here at Daily Habit Cafe.
04:21Their drinks are inspired by different desserts.
04:24If you like Banuffee Pie, they have a drink that's inspired from it.
04:28Then we also have Butter Cookie Mocha.
04:32We also have latte, but this is not just regular latte, this is rose latte.
04:38And then here, it's obviously Creme Brulee inspired.
04:42This is on top of it.
04:43Our non-coffee, we made sure that, for example, it's a group.
04:46Not all are coffee drinkers, right?
04:48So we have this idea of creating non-coffee that are so different from others
04:55in the way wherein I let my barista create their own drinks so that their creativity could be served.
05:02And it's their own creation.
05:09♪♪♪
05:17♪♪♪
05:21So before this hot coffee gets cold, I'll try this first.
05:30I was expecting it to be sweet, but no, it's just the right sweetness for me,
05:36someone who loves coffee.
05:38It got the taste of creme brulee while balancing the taste of the coffee that we're looking for.
05:44Let me take another sip.
05:49And it doesn't overpower each other as in balance the taste.
05:57So if you're looking for creme brulee mixed with your coffee, here it is.
06:01Don't order it alone.
06:03Mmm!
06:07So there's a calming effect along with the effect of the coffee which will make you awake.
06:16Let's move on to the Butter Cookie Mocha.
06:20Mmm!
06:23It's like a melted butter cookie, literally.
06:25But just a little bit because you might already know what I'm talking about.
06:30The Banoffee Pie.
06:32Usually, Banoffee Pie is sweet because of the desserts or the ingredients in the middle of the pie.
06:39But this one, they made a drink but it's not that sweet.
06:45And it's still coffee.
06:49It's still true to its nature of being a coffee.
06:52I like the fusion of drinks because one, you can save money.
06:57And you're enjoying two different, well one beverage and one dessert in one drink.
07:12Did you know that there's a variety of melon that you rarely see in the Philippines?
07:17This is the Japanese Melon.
07:23There, you see it's green, right?
07:25Melon.
07:26Oh, it smells sweet already.
07:27Sweet already?
07:28Yes.
07:29So here, wow, it's really, really juicy.
07:33There.
07:35It's like that.
07:36I bit my tongue.
07:37Mmm, it smells good.
07:38It smells good already.
07:39There, so that they can see.
07:44Oh my God, sir.
07:45Oh my God, sir.
07:47And Buki Damara studied the secret of how it can be exported to our country
07:52using some scientific farming methods and automated greenhouse.
07:58We're going to do the first stage of the production of Japanese Melon.
08:02This is what we call pre-germ.
08:05There, we just spread the tissue.
08:16After that, we just wet the tissue.
08:31We just spread the seeds.
08:34After we spread the seeds, we'll cover it again with tissue.
08:39Tissue.
08:42So that it's not exposed to sunlight because it also needs seeds that are dark.
08:50We call it dark treatment.
08:53So we need to put a label, the variety, and what date we planted it.
08:59So we know when it needs to be transplanted.
09:02This is what we're going to use when our seeds have already sprouted.
09:06One to three days of pre-germ.
09:10Then, when the seeds have already sprouted,
09:15that's what we're going to put in our seedling tray.
09:18We do pre-germination to make sure that our seedlings are equal.
09:26So if we pre-germ, all that we're going to put in the seedling tray,
09:30all of it has sprouted.
09:32So we'll have an equal seedling.
09:34So this is the 34 days after sowing.
09:37The activities that we do here is pruning.
09:42We'll just remove the side shoots.
09:45We remove the side shoots so that the nutrients can focus on the growing point.
09:51After we remove the side shoots, we'll see here that there are openings.
09:56So we'll just put this fungicide so that the diseases won't get in.
10:03We're just protecting the plant.
10:06Fruiting vines grow in a soilless drip irrigation mechanism
10:11that helps to avoid cross-contamination
10:15in case a plant gets sick or has rot.
10:18So this is our timer for our flood and drain.
10:21I'll just open it.
10:28When the fruiting vine is big enough,
10:31it can be hand pollinated.
10:33Here, I'll show you the 41 days after sowing.
10:38It's almost ready to be pollinated.
10:40You can see that it has flowers.
10:43We measure the size of the leaves.
10:46It needs to be from here to here, 25 to 30 cm
10:51so that we can decide if we'll continue pollinating.
10:54In the Japanese melon, we pollinate with 14 nodes.
11:00What are the nodes?
11:01This is how you count the nodes.
11:03This is how you count the leaves.
11:06So this is how you count, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12.
11:13So we already cleaned the 12 nodes below
11:16so that we can decide if we'll continue with the 14 nodes.
11:21So we'll know if the flowers are female or male.
11:26Here.
11:27If it's like this, you can see the male.
11:30This is what we call an ovary.
11:33So that's the female.
11:36Then this is the male.
11:39You can see that he doesn't have an ovary.
11:44If this one is already open,
11:46when it's already open,
11:48we'll just remove the petals.
11:51So we'll just take the male flower.
11:54We'll remove the petals.
11:57Just like this.
11:59Here it is.
12:01So we can see the yellow powder.
12:03That's what we call pollen.
12:05So that's what we attach to the female flower.
12:09Then after pollinating,
12:11we'll pollinate with 3 fruits.
12:13Then when it's egg-sized,
12:16we'll choose who we'll continue with.
12:20So we'll cut off the two pollinated ones.
12:23We'll just leave one.
12:24Then we'll clean the top part
12:28so that it doesn't have any residue.
12:30So that the nutrients are focused on the fruits.
12:33Then we'll just maintain 25-27 leaves on top.
12:38When it's 25, we'll pinch the top.
12:41So that the nutrients are really focused on the growing point of our fruits.
12:45Because Japanese Melon is famous,
12:47Bukidamara has automatic switches
12:50that control the circulating fan
12:51and water source inside the greenhouse.
12:55It also has side sleeves that provide protection
12:58from extreme weather conditions.
13:00Food explorers,
13:02I'll show you our control panel
13:04and the system that we use here in the greenhouse.
13:07We lower it when it rains.
13:09When it's hot,
13:11we open the shade net on the pan
13:14so that the temperature is maintained.
13:17Then here's the pump.
13:18Here's the pump.
13:20It needs to be automated
13:22so that it can connect to the timer.
13:24So here on the timer,
13:26it's also on the app.
13:28So we can control it using our phone.
13:31So here on the timer,
13:33it says what time it will irrigate.
13:35And how many minutes it will irrigate.
13:39So this is our auto-dosing.
13:42This is what we call Nido Pro.
13:44So it's also on the app.
13:45For example, we'll put it on the app
13:47that says Too Easy.
13:49It means the fertilizer.
13:51When it reads 1.9,
13:53it will inject the fertilizer
13:55to make it Too Easy.
13:57So these are our fertilizers.
13:59We made our own fertilizers.
14:02We're now at stage 3,
14:04the fruiting stage.
14:06We have different stages in fruiting.
14:08This is what we call Fruit Expansion,
14:10Fruit Netting,
14:12and Sugar Buildup.
14:13We're now at Sugar Buildup.
14:15We can harvest it in 11 days.
14:18You'll see different colors of strings.
14:22This is what indicates
14:24the date it was pollinated.
14:26Based on the date of pollination,
14:28we'll know when to harvest it.
14:30There are different varieties
14:32that have 45 to 50 days
14:35after pollination,
14:37it can be harvested.
14:39You'll see here,
14:41there's only one fruit per plant.
14:44We maintain quality.
14:46Quality is what we're after.
15:03Pinagong is one of my favorite
15:07cheeses to buy
15:08when I know someone from Quezon.
15:11It's a partner of coffee,
15:14chocolate, even tea.
15:16It's perfect as a snack.
15:19But have you thought about
15:21the taste of a bread,
15:23especially pinagong,
15:25in a soup?
15:27So for our next dish,
15:29we'll make Pinagong Soup.
15:31This will be the base of our soup.
15:33We'll just mix this
15:35with minced pork
15:36and garlic.
15:38So basically we have here
15:40our pan.
15:42Let's put a little bit of stock.
15:50Then we'll put our meat.
16:03The process we're doing now
16:06is basically we're par-cooking
16:08our ground pork
16:11and at the same time,
16:13we're rendering the oil.
16:21So at this point,
16:23we can see the oil is coming out.
16:26It's the perfect time to add the garlic.
16:37Then we'll deglaze it with a little bit of water.
16:52We're par-cooking the pinagong
16:54while we're mixing it with the soup.
17:00Next,
17:02we can pour the stock.
17:06Let's put the lid on.
17:23If you'll notice,
17:25after we put the pinagong,
17:27the consistency of our soup changed.
17:30It became more thick.
17:37Let's adjust the seasoning.
17:39Let's taste it first.
17:46A little bit of fish sauce.
17:55Of course, pepper.
18:07You can also add
18:09toasted garlic.
18:19So in less than 15 minutes,
18:21we have a delicious soup.
18:37Saigon is well-known
18:39for the authentic and fresh
18:41that we offer.
18:43So we buy vegetables
18:45three times a week
18:47to ensure the freshness
18:49of our vegetables.
18:51We have Vietnamese sources,
18:53especially the Vietnamese.
18:55So we have a lot of
18:57Vietnamese sources.
18:59So we have a lot of
19:01Vietnamese sources.
19:03So we have a lot of
19:04Vietnamese sources,
19:06especially the bread
19:08and the vegetables.
19:10We also have suppliers.
19:12Our bestsellers are
19:14Goi Con or Fresh Spring Rolls.
19:16We also have the original
19:18and authentic Pho Bo,
19:20Beef Noodles.
19:22We also have Seafood Noodle Soup.
19:25This is so colorful
19:27in the fridge and in front of me.
19:29And we'll be starting off
19:31with a Vietnamese staple food,
19:32which is a noodle soup
19:34better known as Pho.
19:36Is it still hot?
19:38Is this our first batch?
19:40It's still dripping.
19:47Just to share,
19:49recently,
19:51I came from Da Nang, Vietnam.
19:53So it's in the central part
19:55of Vietnam,
19:57in between Hanoi and Ho Chi Minh
19:59or Saigon.
20:00It's very different.
20:02The taste is very authentic.
20:04The noodles are soft
20:06and the firmness is just right
20:08because these are the ideal
20:10noodles for this soup.
20:12And the Pho is there,
20:14which is light
20:16and delicious.
20:24We also have another
20:26soup here.
20:27This is the Saigon Seafood Soup.
20:28It's more colorful.
20:30I can see tomatoes
20:32and
20:34this is clam.
20:36Let's taste it.
20:44I'm sweating a bit.
20:46It's a bit spicy.
20:48Next one.
20:50It's still vegetables.
20:52Of course, it's not Vietnamese
20:54if it's not vegetables.
20:56This is Vietnamese
20:58and you dip it
21:00either in the fish sauce
21:02or in the peanut sauce.
21:05There's a lot.
21:07I think it's something common
21:09in the three dishes I've tried so far.
21:11Everything is fresh while you're eating.
21:13You won't get full
21:15no matter how much you eat.
21:17Let's taste it.
21:18It looks like lumpia
21:20at first glance,
21:22but inside, it's full of vegetables and meat.
21:24But the taste is different.
21:26Let's open it.
21:28You won't just eat it like this.
21:30We have lettuce here.
21:32You'll wrap it here.
21:34I dipped it in vinegar
21:36with cucumber
21:38and chili.
21:39Yes.
21:40Okay, let's taste it.
21:47You can actually taste the meat.
21:50But it's still full of vegetables
21:51because there's more.
21:53You have vegetables inside
21:55and wrapped in vegetables.
21:58So there's less guilt
22:00when you're eating
22:01even if there's meat inside.
22:02Also, there's mushroom
22:03which is also healthy.
22:04In Vietnamese, this is called
22:06Banh Xeo.
22:08Basically,
22:10there's noodles and pork inside.
22:12It's the same way of eating
22:14as the fried egg roll earlier.
22:17You'll also wrap it in lettuce
22:19together with cucumber.
22:22Okay.
22:25Let's taste it.
22:29Oh.
22:32I'm on my way to my
22:34Healthier 2024.
22:36This one is
22:38Banh Mi.
22:39Their sandwich.
22:42This one is more famous.
22:43Because we have bread
22:44and we can't go without coffee.
22:46This is Caffè Suano.
22:48It's their hot coffee.
22:50It's condensed milk
22:51at the bottom.
22:53That's the distinct subject
22:54of Miss Coffee.
22:59Mmm.
23:02Let's have a sip of coffee.
23:06It's delicious.
23:07Let's try the pomelo salad.
23:20Mmm.
23:23I would order this.
23:25I think this is the best
23:26place in Vietnam
23:27because
23:29we have students
23:31and senior citizens.
23:33They love our Vietnamese food
23:35because they are seniors
23:37and they like vegetables.
23:39Every Tuesday and Wednesday,
23:41we offer our
23:43lunch promos.
23:45Although it's just a small version,
23:47it's filling.
23:49Our students like it.
23:57Being happy
23:58opens up a lot of possibilities.
24:01You can make
24:02a delicious Pinagong soup.
24:08You can inspire
24:09your favorite desserts
24:11to make delicious
24:12coffee drinks.
24:14You can also grow
24:15Japanese melons in the Philippines.
24:19Using fresh ingredients
24:20and your imagination,
24:22The Power of Coffee.
24:26The possibilities are endless.
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