00:00In English, it is hornbill.
00:11As much as possible, we utilize everything from main courses to appetizer.
00:20Some of the dishes we have on our spread ngayon, nakita ko siya, it certainly did not disappoint.
00:29I'm gonna start it off, yung ating pako salad, which is from what chef mentioned to us, is
00:35sourced here mismo.
00:37And maganda kasi dito is how chef incorporated yung panilang tuba and using it sa perang
00:44pinaka vinaigrette nila.
00:45Yung process ng paggawaan yan, kailangan mong i-blanch yung pako itself.
00:51Just to kill whatever bacteria is there.
00:54And meron tayong tinatawag na tuba vinaigrette, which is of course locally produced natin dito.
01:09The very fruity and floral acidity na meron tayo, yun yung bumibisita, yun yung nagwe-welcome
01:17whenever you have a serving or a portion ng ating pako salad.
01:22It brightens up your palate, then as you take the other components, may kakaroon ng harmony
01:33sa bibig.
01:35So we have here their local seaweed salad, part of the daily diet ng mga kapuso natin,
01:43ng mga food explorers natin na nakatira sa mga coastal areas.
01:46Meron tayo dito yung local species or local variety ng kanilang seaweeds.
01:55Ganto ka simple yung seaweed salad nila.
01:57If you wanna have a mouthful or a literal taste of the ocean, eto yan.
02:04Briny.
02:06Tapos alam mo yung unang hangin na sasalubong sayo pag pumunta ka sa tabing dagat, it not
02:15only plays with your tastebud, it also triggers nostalgia.
02:22And eto naman again, talking about taking the main produce of the island and making
02:29it your main star, we have here yung kanilang laing dilubi.
02:33I can see siguro parang mix of seafoods here.
02:39Tapos gusto ko lang yung very simple touch of garnish nila ng charred or grilled na sili.
02:48And papartneran ko lang to ah, kasi combo-combo tayo ngayon eh.
02:52Yung kanilang, this is just me, perfectly grilled pompano.
02:57It's very expensive in Manila, so we are lucky enough, we are in Davao.
03:03Yung pompano is way cheaper compared sa Manila.
03:06Minamarinade natin ng oyster sauce with some spices.
03:09Yung version nila ng laing dito is reminiscent, or nagpapaalala dun sa version ni Airpods.
03:17Si Airpods kasi, pag naglalaing yun, is using fresh taro leaves.
03:25So when you cook it, it will give you this bite, this texture, na hindi mo makukuha if
03:33you're using dried taro leaves.
03:38Winner yung kanilang laing dilubi dito ah.
03:40When it comes to juices, yung talagang inaano namin sa mga guests, especially VIPs,
03:46yung tuba, which is very, very fresh talaga, from the day itself talaga.
03:52Kasi pag umabot na siya ng 2 to 3 days, magiging maasim na siya, then yung fermentation process niya nando na.
03:59So magiging suka na siya, eventually.
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