00:00This is another New Year's staple of Caviteño.
00:03It also has a lot of meat.
00:05Is that not enough?
00:07Can we get rid of the ingredients that overload this dish?
00:12What is this?
00:13Smell?
00:14I can't smell anything.
00:15I can't taste anything either.
00:17I'll just explain.
00:18This is what gives the color.
00:20Chuete?
00:21Why did I say that?
00:25Small round?
00:26There is no taste of small round.
00:28Quail egg?
00:29No.
00:30It's smaller than a quail egg.
00:31Garbanzos?
00:32No.
00:34Very pasty.
00:35Kind of heavy.
00:36It's solid.
00:37It's solid, bro.
00:38So it's heavy.
00:39I thought it's like a puto.
00:40Galapong?
00:43What's the smell?
00:44When I smell it,
00:45I'll say the name right away.
00:47It's salty.
00:48It's ground.
00:49Mune?
00:51It's not pork.
00:52It's not beef.
00:53Chicken?
00:55It's not chicken.
00:56It's not beef.
00:57Pork?
01:00It brightens up those who want to be a woman.
01:02Lar?
01:03That's it.
01:04Good.
01:06It's usually breakfast in the morning.
01:09Egg?
01:10That's it.
01:11That's right.
01:12That's just a few of the overloaded and heavy-gutted ingredients of the Robinson family.
01:16But it's not just filling.
01:18It's been wrapped for almost a millennium.
01:23My husband's grandmother,
01:24Iluminada Robinson.
01:26Then it went to my grandmother.
01:28When my grandmother passed away,
01:30it went to me.
01:31The iconic food of Cavite,
01:35we thought there's only tamales in Pampanga.
01:38In fact, as early as 1900s,
01:42Benjamin Robinson,
01:43along with his wife,
01:45Sacramento Guerrero Robinson of Ermita,
01:48and she were the ones who spread tamales in Cavite.
01:54It's just wrapped for you to see.
01:56But it took me more than a day to cook it.
01:59It's peanut-based,
02:00with just a little bit of its filling.
02:02And it's used as a peppery and savory dish.
02:08It was influenced by Mexico,
02:10but somehow,
02:12the use and cooking of the ingredients evolved
02:15according to the taste of the Caviteños.
02:18When you're a Caviteño,
02:19when you grow up in Cavite City,
02:21this is what you'll look for in your food.
02:24Christmas and New Year.
02:28We opened the package,
02:31including all the ingredients.
02:33Let's taste the taste of the Caviteños' tamales.
02:39The Caviteños didn't want Robinsons to eat what they made.
02:44This is really hard.
02:45It's really well-packed to lengthen the shelf life.
02:50We tasted it here in Pampanga,
02:52and we also tasted it in Visayas.
02:54We also tasted it,
02:55probably not in Mexico,
02:57where it came from.
02:58But,
03:01I know it has peanuts mixed in,
03:04coconut milk.
03:05Actually, I just searched it on A.I. earlier.
03:08I really forgot.
03:09But there!
03:10It was revealed!
03:12Okay.
03:13One of the ingredients that A.I. said
03:18was achuete.
03:19I can see that.
03:20No.
03:22Hence, the peanut.
03:24But for me,
03:25anything savory,
03:26I still prefer it warm and hot.
03:29But in terms of taste,
03:32actually, the garbanzos is good.
03:34Because I like hummus,
03:36I feel like the aftertaste of the garbanzos is good,
03:42as well as the peanut butter with coconut milk and hard-boiled egg.
03:47I don't know if you think this is A.I.
03:50All you gotta do
03:51is just subscribe to the YouTube channel of Jamie Public Affairs
03:54and you can just watch all the Behind The Drew episodes all day,
03:58forever in your life.
03:59Let's go!
Comments