00:00One of the signature dishes of Bulacan is what they call Serkele.
00:07It's made from beef, but their original version is using beef.
00:13So that's the dish that we'll try to replicate.
00:16And one of the things that I think you need to use when you're doing a dish here in Paumbong,
00:25you need to use Paumbong vinegar.
00:27For our Serkele, I'll be using toalya, of course.
00:34And Pumbong.
00:36So this is the largest intestine.
00:38We've already washed it thoroughly.
00:42And to soften it, I'll also add Paumbong vinegar.
00:49Just to remove the excess funk.
00:56And of course, we're going to add in some aromatics, of course.
00:59We have ginger, and our garlic, onions, pepper, and salt.
01:13We'll also add water.
01:16And we will use a pressure cooker.
01:19And we'll cook this for approximately an hour to an hour and a half.
01:32So we've pressure cooked this for more than one and a half hours.
01:36We can see the texture.
01:39It's already pork tender.
01:42It's already pork tender.
01:47Our Pumbong, or our large intestine, is already soft.
01:55So we have our pan.
01:58Let's add some oil.
02:12Our ginger.
02:14Let's add in our onions.
02:19Garlic.
02:24I'll just cut this into two portions.
02:42Let's also add in our chili.
02:45Now for our first version.
02:47We want to cover the inside of our beef.
02:50We're going to add in our beef blood.
02:59Just to remove the funk or the blood, we'll add more Paumbong vinegar.
03:12And then let's season this with sugar and soy sauce.
03:19So we'll just let this cook.
03:21And then we can focus on our next version, which is the Sirkele that is not made with animal.
03:28Using the beef that we boiled earlier, we can continue making Sirkele.
03:34The dish of the Bulacan people.
03:36If you don't eat animal blood because of dietary or religious reasons,
03:42we already started making another version.
03:45And instead of using blood, this is what we can substitute.
03:50Instead of using animal blood, we will be using the dark soy sauce.
03:56Compared to the light or the type of soy sauce that we have in the Philippines,
04:01we normally use this ingredient to specifically darken our dish.
04:07What's even better is that even if you add a lot of it, it won't make the dish too dark.
04:13So more on color purposes is the reason why we use this type of soy sauce.
04:20So you can see it like that.
04:23Imagine that I didn't add even a spoonful of dark soy sauce,
04:27but that's the shade that it gave to our dish.
04:31Even if the color is not totally black,
04:34but again, if you're going to make it a substitute for Sirkele or Dinaguan,
04:40I think this shade will also pass.
04:42We can just have to simmer this, maybe longer,
04:47so that the color of our dark soy sauce will penetrate more.
04:54Meanwhile, for our Sirkele,
04:56you can also add this stock if you want it to be more soupy.
05:01We're just adding some sugar and of course, vinegar.
05:32This is our dry version of Sirkele.
05:40Is it the usual type of Dinaguan?
05:43The other dry versions?
05:46Have you tried it?
05:47Yes, I've tried the dry version.
05:48Okay.
05:49I always wanted to try the soupy one.
05:50The soupy one?
05:51Yes.
05:52Okay.
05:53So this is basically the same ingredients,
05:55except we didn't use animal blood.
05:59So we used dark soy sauce.
06:03When you close your eyes,
06:06do you remember the soupy Dinaguan that you tasted?
06:10Will this pass?
06:11Yes, Chef.
06:12And I prefer the other two.
06:14The taste of this is more soupy?
06:16Yes.
06:17Okay.
06:18I'm here with Ms. Larisse,
06:27the studio manager of Post Ceremony Cafe
06:30and the cafe manager, Sir Francis.
06:32I'm curious, why is it called Post Ceremony?
06:35First of all, the owners of Post Ceremony,
06:39which is Sir Al and Sir Mark,
06:41are wedding photographers.
06:44One day, they've decided to build a studio for their clients,
06:48mostly for engagement shoots.
06:51What they thought of was a studio at first,
06:53but then they wanted to maximize the potential of the studio,
06:58which is why they thought of building a cafe.
07:02Tia looks excited about her visit to the cafe
07:05because she'll be tasting her favorite pastry
07:08in her food trip today.
07:10The espresso croissant.
07:12Let's slice it up in the middle.
07:17It's super good.
07:18You know those delicious croissants
07:22that taste like you're in Europe?
07:24This is it.
07:27I love it.
07:28Let's try it with espresso.
07:31Alright.
07:39I'm in Paris, guys.
07:43I feel like coffee lovers would really appreciate this
07:47because you can really taste the coffee.
07:51For the rosé,
07:53I would recommend this for sweet tooth.
07:55It has a butterscotch syrup, popcorn syrup,
07:58put some milk, espresso shot,
08:00and then it has salted cream on top.
08:03It's very sweet,
08:05and you can really taste the taste of the buttered popcorn.
08:10It's good.
08:11I've never had a coffee that tastes like popcorn.
08:14For the right,
08:15it has condensed milk,
08:18and then espresso shot on top.
08:21And then we put special cream on top
08:26and then also top off with cinnamon powder.
08:29It has a nutty flavor
08:32and a milky flavor also.
08:34My favorite is the croissant.
08:38There.
08:42Mmm.
08:44This is the choco peanut croissant.
08:47It's very balanced together.
08:50It's a combination of chocolate,
08:52a nut as well.
08:54What we want to do is
08:56not to overpower each other's flavor.
09:00We want it to be balanced.
09:02We made it again and again
09:04until we came up with the right recipe.
09:08And that's it.
09:09It's good.
09:11Super good.
09:12It's like you found your perfect partner.
09:15Everything is balanced.
09:17It's good.
09:18For the L'Anne Grenne,
09:20what's special about this drink is
09:23we use banana milk as a milk base
09:27and then espresso shot as well.
09:29Then there's caramel and chocolate syrup on top
09:32and then a graham on top.
09:34This is the L'Anne Grenne.
09:37And here we have the matcha croissant.
09:44I'll start with the L'Anne Grenne.
09:46Again, this is inspired by a designer.
09:49That's why the name is L'Anne Grenne.
09:56Mmm. Okay.
09:57I can taste the banana.
09:59If you mix it better with the crushed biscuits,
10:03you can taste the balancing of the banana,
10:08the milk,
10:09and then you can taste the texture.
10:12Well, of course, the texture is in your mouth.
10:15It's a good balance if you mix it very well.
10:17Cheers!
10:22The next stop of Beauty Queen Thea Tomala is still in Quezon City.
10:26And when she arrived at her dining destination,
10:29she received a royal welcome from the Royal India Curry House.
10:37Rich is a fine dining restaurant.
10:40Aside from delicious food,
10:42the restaurant also hosts different shows featuring Bollywood,
10:46Indo house,
10:47and Punjabi music.
10:53But the ultimate experience that you'll get back at Rich
10:57is their authentic Indian food.
11:03This is curry, right?
11:04Yes.
11:05That is cheese nana.
11:10Ooh, can you see the cheese?
11:12Can you see the cheese?
11:20Mmm.
11:24It's the best nana that I've ever had.
11:26It's making me speechless.
11:28Because it's very soft,
11:30it's really easy to eat,
11:33and the flavor is just rich.
11:36Yeah.
11:37Very rich.
11:45This is chicken and chicken biryani.
11:46This is one of the best types of biryani.
11:50You can try this one.
11:51And tell me, how is it?
11:53And this is the sauce with the,
11:55we call it raita, yogurt raita.
11:59That's amazing.
12:00Because at first I thought, oh, it's just like rice,
12:04plain, and then there came the citrusy taste.
12:07This is aromatic rice.
12:08It looks rice, but there is many spices mixed in that.
12:13I could taste a bit of citrusy,
12:18and that's what you call aromatic, right?
12:20Yeah.
12:21You know with the sauce, it blends well with the rice.
12:24It has a very refreshing taste.
12:26Is this yogurt?
12:27Yeah, it's yogurt.
12:28You cannot feel heaviness.
12:30Yes.
12:31Guys, I'm so blessed to be here.
12:34It's super refreshing.
12:37It's something I've never tried before.
12:40It's very unique.
12:41This is palak paneer.
12:43It's peanuts with paneer.
12:44We call it cottage cheese.
12:46Cottage cheese is also homemade.
12:49Even from cheese and garlic naan.
12:55When you think about spinach,
12:56you think about a healthy taste, right?
12:59Yeah.
13:00This is not just a healthy taste.
13:03It tastes delicious.
13:05Very rich and very rich in protein.
13:08Yeah.
13:09Right?
13:10Yes.
13:12So this is also a nice combination with the Indian food.
13:16We call it lassi.
13:17It's a yogurt drink.
13:19And it's good for digestion also.
13:22We call it tandoori prawns.
13:24Yogurt, then Indian spices.
13:26Then it's like grilled prawns.
13:29It's grilled.
13:30Yeah, it's grilled prawns,
13:31but some Indian flavor.
13:33I love how we can just mix and match the sauces.
13:36Like, even if you try Indian food,
13:40even if you try another sauce,
13:42it's perfect.
13:44Yes.
13:45This is called mutton seekh.
13:47Mutton seekh?
13:48Yeah, seekh kebab.
13:49Seekh kebab.
13:50Yeah.
13:51And this is the condiments with that.
13:53This is mint sauce.
13:56Okay.
13:58And this is tamarind one, the sweet.
14:04Okay.
14:05And this is, you like spicy?
14:06Not really.
14:07Not really?
14:08Yeah, a little bit.
14:09Oh, a little bit.
14:10All right.
14:13Is this, what's kebab made of?
14:16This is made of mutton boneless.
14:20We grind it with some Indian herbs.
14:23Then we cook it in,
14:24we have traditional oven from,
14:26we call it tandoori, it's from India.
14:27We import from India.
14:28Wow, everything's from India.
14:29Yeah, everything's from India.
14:30Then we cook it in oven.
14:33So everything is like authentic.
14:36I love that when you make it with the mint,
14:38it has like a refreshing taste towards it.
14:41You can try with the chicken seekh kebab.
14:49I'm speechless.
14:50It's super good.
14:51Thank you so much.
14:52I never tried fish kebab.
14:54So this is a first for me.
14:56It's very soft.
14:57Yeah, it's very soft.
15:06You like it?
15:07I really like it.
15:10So this is the final in India.
15:14If you go in any Indian house,
15:17after having so good food,
15:19without dessert,
15:20they will not let you go.
15:21So please try this.
15:23Gulab jamun.
15:24This is basically,
15:25it's a sweet dish.
15:27Okay.
15:28Yeah, in India.
15:29You can compare this like,
15:31like lechaplan,
15:32something like that.
15:33Yeah.
15:34But it has like a bread texture.
15:37This is milk.
15:38We use milk powder.
15:40Milk powder.
15:41Oh, that's why it's melting in my mouth.
15:43Yeah.
15:44Thank you so much, Chef Rana.
15:46Thank you for coming.
15:47Thank you so much for this experience.
15:49It's super rich taste and texture
15:53and everything.
15:56So my overall experience is,
15:58first of all,
15:59it's so luxurious.
16:01From the design,
16:02when you walk in,
16:03I really appreciate the food,
16:05the taste,
16:06the texture,
16:07the richness of flavor.
16:08Amazing, fabulous, and rich.
16:11A few weeks back,
16:12we met Sir James
16:14and he showed us
16:15his intricate and revolutionary method
16:18of making craft beer.
16:20I started just joining bazaars.
16:22Then eventually,
16:23by chance,
16:24I went to DOST.
16:25I saw their program.
16:27I was like,
16:28can I be here?
16:29So I applied.
16:30Long story short,
16:31they got me.
16:33So from my home brew setup
16:35that's only 5,000 pesos,
16:37they gave me 3 million
16:38to build the brewery.
16:40So I showed them
16:42how I do it from scratch.
16:44So they heavily supported me.
16:46I thought his scientific achievement
16:48was a blessing
16:49thanks to a delicious recipe
16:52where his product stands out.
16:55Usually,
16:56when we say beer,
16:58it's an as-is.
17:00But did you know
17:01there's a brewery
17:02where you can bring out
17:04the flavors of our beer,
17:07especially when it's locally made.
17:09We'll use one of the flavors
17:11that they sell to their consignors.
17:16Sir James said
17:18this is the closest flavor
17:20to what we enjoy
17:21and what we know as local beers.
17:24So here,
17:25let's make a beer soup.
17:27Let's heat up the pan.
17:29Let's start with the garnish.
17:32We'll make a crouton
17:34or toasted bread.
17:50Our crouton or toasted bread
17:52is now ready.
17:56Using the same pan,
17:57we'll sauté the mirepoix,
17:59which is basically onions,
18:02carrots,
18:03and celery.
18:07While we're sautéing the onions,
18:09carrots,
18:10and celery,
18:11we'll sprinkle about 2 tablespoons
18:14of all-purpose flour.
18:23Once it smells good,
18:25we can now add the liquid component.
18:28Let's start with the beer.
18:38This is mine,
18:39but I prepared something for cooking.
18:42This is for the chef,
18:43and this is for the cook.
18:56In a way,
18:58we'll dilute the strong bitter flavor of the beer.
19:02We'll also add a bit of stock.
19:04And then we'll just bring this to boil.
19:17After adding the stock,
19:19we'll just reduce this
19:20until we get the consistency we want.
19:24Before the soup reduces,
19:26we'll add the cream.
19:28Generous amount of cream.
19:32And then our cheese.
19:43And then we'll season it with salt.
19:49And pepper.
19:54Let this boil for about 3 to 5 minutes.
19:58It's time to serve.
20:04It's like chowder.
20:13I still get the hop flavor,
20:16the bitterness.
20:17Exactly.
20:18At the same time,
20:19there's still that aroma of the beer,
20:21the malt.
20:22It still came through.
20:24That's what I think,
20:26especially for someone like me,
20:28using your product.
20:30Because I could easily just kill off
20:32the intricacies of those flavors
20:34by just boiling it
20:36or adding other flavorings.
20:39You wouldn't even know
20:40that you used beer.
20:41With this,
20:43the first sip,
20:45the first sip,
20:46you know that
20:47beer is the main ingredient in the soup.
20:50The first flavor that came through,
20:52the bitterness of the hops,
20:54it's not really bitter.
20:56I also get the malty flavor of the beer.
20:59It still came through.
21:01I'm just curious, Sir James,
21:03why is craft beer more expensive
21:07than artisanal beer in mass-produced?
21:11First of all,
21:12with our brewery,
21:14the name of the brewery is Santiago Brewery and Malthouse,
21:17we also make our own malts.
21:19We're the only malthouse in Southeast Asia.
21:21From the grains itself,
21:23it takes us around 1 or 2 weeks
21:25just for the malt itself
21:27before we brew.
21:29So literally,
21:31from start to finish,
21:32we make our beer.
21:33I think one of the important tasks
21:35of a chef
21:37when handling artisanal products,
21:39you really have to preserve the identity.
21:41Right, right.
21:42And the true character.
21:43I mean, yeah,
21:44some might find it bitter
21:46for those who don't know
21:48that it's a beer soup.
21:50They would find it bitter.
21:51But once you get to explain
21:53the purpose,
21:54why the flavor profile is like that,
21:56they would have a deeper understanding
21:58and appreciation
21:59of what you're doing
22:01and, of course,
22:02what you're making.
22:03Because craft beer is an artisanal craft.
22:06Right, right.
22:07Artisanal arts, actually, right?
22:16© transcript Emily Beynon
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