00:00We have different root crops, we have carrots, we have sweet potatoes, and we also have purple yam.
00:30I will add the sweet potatoes at the same time.
00:35Delicious!
01:00So our root crops are now fried. Of course, it won't be lumpiang gulay without the most delicious sauce.
01:14So we have our pan, I just removed the excess oil. Generous amount of garlic.
01:22And then our liquid.
01:25We are going to season this with oyster sauce.
01:29And then we will let it reduce until the consistency is good.
01:38To finish off our sauce, generous amount of peanut butter.
01:43Generous amount of peanut butter.
01:57We can now plate.
01:58There you go, Chef.
02:09In the midst of delicious eateries nowadays, establishments are really increasing their importance to the fresh ingredients and overall dining experience.
02:19This is the reason why the Burmese Cafe continues to invite Filipino freebies whenever they come to Silangkavite.
02:29Food Explorers!
02:31Here in the Gourmet Cafe, we have three kinds of beans that you can mix or you can customize your own beans.
02:39Then we can grind the grind size so that you can use the equipment.
02:47In the farm tour, you can see our farm, our plantation.
02:51You can do lettuce picking for activities, you can do herb planting.
02:54In the farm tour, you can also see our civet cat which produces civet coffee which is one of the most expensive coffee around the world.
03:04Alamed Coffee Beans originates from coffee cherries that are fed and drunk by civet cats.
03:11This process gives Alamed Coffee its distinct flavor.
03:16Aside from the Philippines, Alamed also has its own version in Vietnam and Indonesia.
03:24Alamed Coffee Beans
03:29The smell is not that strong but the flavor is very earthy.
03:37The flavor is very earthy.
03:40It's not acidic, it's not sour which makes me think about the flavor profile when it gets cold.
03:51Usually in coffee, when it gets cold, the acidic flavor profile comes out.
03:58This one has a 60-70% earthy flavor which is not your usual flavor profile when you drink coffee.
04:12And I think it's better to experience it with their best sellers, their Pinwheels.
04:18Which is a combination of their mocha and our chocolate.
04:23This is the type of bakery that I used to go to when I was young.
04:29The flavor is very familiar.
04:32Now I know why this is the best seller.
04:35And of course, when you're having a coffee experience, one of the things they do here is to know the journey of your beans.
04:44So they have here, from the south, apo, daguma, kitanglad, and matutom.
04:53And of course, from the north, atok, barako, and sablan.
05:00This is what we're tasting right now, their civet.
05:04If you cannot get enough of your coffee cravings, we have on the go our drip-on pouches.
05:11What you would also appreciate here at Gourmet Cafe is the way they would use their available products.
05:20Rosemary, malunggay, and other herbs.
05:23Like our biscuits here.
05:25Our cookies, this is pesto.
05:28And we also have the malunggay.
05:31And then we also have the ginger, and our rosemary.
05:35Not your usual combination of flavors, but it still smells good.
05:41This is the ginger, it really smells good.
05:44Pesto, I'm very curious.
05:47I haven't tried that before.
05:49It retains the freshness of the basil, which is, I'm pretty sure, very hard to do.
05:57I'm pretty sure, very hard to do.
05:59The basil is too sensitive with heat.
06:02The flavor is toned down when it's heated, but this has a very lively flavor.
06:08The sweetness that it has, which is just right, it's not too sweet.
06:14Perfect for your coffee experience.
06:21Gourmet Coffee also has some refreshing drinks to offer for those who don't like coffee.
06:25Food explorers.
06:27One of the things we bring back here is the farm-to-table experience here in Gourmet Silang.
06:32We're going to make one of the most delicious herbs, which is the mandarin twist.
06:52This is really interesting.
06:54Mmm.
06:56Alright.
06:59This drink,
07:02especially for those who like the western flavor profile,
07:08what stands out to you is the rosemary flavor.
07:11It's very strong.
07:13I appreciate it because rosemary is my favorite herb.
07:19And then as you swallow,
07:22the slightly bitter and acidic flavor profile of our mandarin comes out.
07:32I actually like this drink.
07:34This is what we call the strawberry milk shake rice.
07:48Cheers!
07:59So our strawberry mint,
08:02the aroma of the strawberry is very strong.
08:06Of course, the mint.
08:10And that's it.
08:13It's more of a sweetness of the strawberry.
08:16And the hint of their mint is very subtle.
08:47Whether you're a chef or not,
08:49you're probably still familiar with the version of adobo mixed with soft drinks.
08:53And since this recipe is now popular online,
08:56we challenged our good friend Aaron Villena to cook it in our farm-to-table kitchen.
09:02So first, these are our ingredients.
09:04Of course, we need pork belly, the garlic, the onion,
09:08and of course, if you want it to be a little spicy, you can add chili.
09:11And of course, our soda, soy sauce, the laurel.
09:15Of course, you can't go without salt and pepper.
09:19And of course, our adobo is incomplete without vinegar.
09:24So here, let's start with the pork.
09:26Of course, we'll put it in a big bowl.
09:28There.
09:29It doesn't really matter.
09:30It really depends on your taste.
09:32But of course, don't put too much soy sauce.
09:34Just the right amount.
09:36From what I've seen online,
09:38they soak this for 6 to 12 hours.
09:41So sometimes, I do that.
09:42But sometimes, if you suddenly decide to do it,
09:45you can do it for at least 2 hours.
09:47Because the taste will stick to it.
09:49Let's add a little more.
09:51There.
09:53A little more soy sauce.
09:55And then, let's mix it.
09:57So we'll soak it for 6 to 12 hours.
10:02You can also put it in the fridge.
10:04If not, you can use it the next day or eat it.
10:06So there.
10:08Okay.
10:09Let's set it aside first.
10:10And then, we'll prepare the garlic, onion, and chili.
10:14There.
10:16This is easy, right?
10:18You can do this at home.
10:20I've seen this online.
10:22So here, we're in the pan.
10:24We're heating the pan.
10:26And then, of course, we'll put oil.
10:32And then,
10:34we'll put it directly in the pan.
10:36There.
10:41So here,
10:43let's just wait until our pork turns golden brown
10:46so that
10:48we can really
10:50make sure that the meat will be cooked.
10:53So there.
10:55And then, just mix it so that the onion and garlic
10:57will stick to our pork belly.
11:06I guess, this is ready.
11:08It's already golden brown.
11:10So we'll put the
11:13soda and the
11:15soy sauce.
11:21As you can see, it's still a bit watery.
11:23So if you want to
11:25really dry your adobo,
11:27let's wait for about 30 minutes.
11:30And then, it's good to go.
11:32But before that, let's put some pepper.
11:39Then, again, salt.
11:44And of course,
11:46bay leaves.
11:48Because it really adds aroma to
11:51making these
11:53kinds of
11:55dishes.
11:57So for me,
11:59I'll just put vinegar.
12:01But not too much.
12:03This is fine.
12:05So one,
12:07two,
12:10three is enough.
12:12And of course,
12:14let's put some chili.
12:16But I won't crush it
12:18because I don't want it to be spicy.
12:20Okay.
12:22One.
12:24It's spicy now.
12:26Let's cover it.
12:28See you in 30 minutes.
12:32Okay.
12:34It's dry now.
12:36Here's our
12:38soda adobo.
12:40So we can now
12:42turn it off and plate it.
13:00This is really a diet food, guys.
13:07Before we get addicted to any food,
13:10the first thing that comes to our mind is the quality.
13:13Visual presentation.
13:15And if you're here at Morgano Restaurant Gakain,
13:18you'll see that
13:20their IG-worthy dishes will satisfy you.
13:23Let's go!
13:25Let's go on a food trip!
13:27If you're a chef
13:29and you want to be challenged,
13:31visit restaurants around Tagaytay.
13:34And this is what you'll see.
13:36I mean,
13:38plating-wise,
13:40100 out of 100.
13:42The presentation is good.
13:45Very appetizing.
13:47The color is well-balanced.
13:50And I have to say,
13:52especially for this one,
13:54this is the most
13:56beautiful
13:58chicken salad plate
14:00that I've experienced in my life.
14:01Look at that color.
14:03We have the crunch from the chicken.
14:06Freshness, of course.
14:09They also highlight
14:12the produce that they get.
14:15I mean, that's one of the things that Morgano has been known for.
14:19And their partnership
14:21with SVD Farm.
14:23So,
14:25everything that we see here,
14:28they exchange every week.
14:29They exchange every week.
14:31So, if you like this menu,
14:34you'll like their offering the following week.
14:38They're a winner.
14:40I mean, the presentation is
14:42social media-worthy.
14:44So,
14:46let's just flat-layer that.
14:49Beautiful.
15:00Got it.
15:01Yeah.
15:07Chicken gives you this
15:09crunch that
15:11even the
15:13breading that they used
15:15is packed with spices
15:17or herbs, sorry.
15:19You can taste it.
15:21I think I have oregano here.
15:23I have, definitely, dried parsley.
15:25I think I have oregano here.
15:27I have, definitely, dried parsley.
15:29Winner.
15:35Next up,
15:37our Shrimp Scampi
15:39Pagliatelle.
15:41And we just have to
15:43give kudos to their team.
15:45You'll notice that the shade of their pasta
15:48is different.
15:50There's a lighter on the other side
15:52and a darker on the front.
15:54So, how did they achieve that?
15:55And this is the proof of the pasta dish
15:58that you can order from Morgano.
16:00They make it by hand.
16:02So, now, we're going to make
16:04a fresh, handmade pasta
16:06that is served here at the Morgano restaurant.
16:08We'll show you the ingredients
16:10and the process of how we make
16:12the fresh pasta that we serve here at the restaurant.
16:14Before that,
16:16I'll introduce to you
16:18our amazing pasta maker.
16:20His name is Chef Ken Mirano.
16:22First, we need the flour.
16:23We'll put it in a mixing bowl.
16:27Egg yolk.
16:30And then, the whole egg.
16:33Next, we'll add the milk
16:35and then, the palm oil.
16:38The type of pasta that we'll make
16:40is what we call
16:42Pagliatelle.
16:54If I were him,
16:56what I'll do is
16:58I'll hide the shrimp,
17:00I'll hide the flatbread inside,
17:02and then,
17:04this is what I'll show you.
17:06Because this is the winner.
17:15Mmm.
17:17Mmm.
17:19Mmm.
17:21Mmm.
17:23Mmm.
17:27Wow.
17:29Mmm.
17:31Next up,
17:33Egg Nant Lasagna.
17:35There.
17:36It looks good, right?
17:38If we'll just notice their plating,
17:40this is one of those
17:42presentations that
17:44we usually see in
17:46elevated restaurants,
17:48fine dining.
17:50The sauce is at the bottom
17:51and their star is in the middle.
17:53What I noticed is the play on
17:56levels of flavors.
17:58Saltiness, to be specific.
18:02When you bite it,
18:03the first thing that will explode in your mouth
18:07is what you think is a salty salt level.
18:10But as you chew
18:13the lasagna,
18:16that's where you'll understand
18:18that the sauce at the bottom
18:21is just right.
18:23Then, what you think is salty,
18:26the harmony in your mouth
18:28becomes just right.
18:30Then, the sourness from the tomato sauce
18:33will come out.
18:35The comfort that the melted cheese gives you,
18:38that feeling,
18:40the comfort food
18:43that makes you relax.
18:49It looks good, right?
18:53This one.
18:54This is the handsome one.
18:57Steak.
18:59We're using New York strip loin.
19:01It's actually my favorite
19:03cut of steak.
19:05Kudos to the kitchen team
19:07for not
19:09overcooking it.
19:10Look at that.
19:11And to elevate
19:13your steak experience,
19:15they are suggesting
19:17you pair it
19:19with roasted garlic mushroom.
19:23The beef flavor is robust.
19:26I like it so much.
19:28Our roasted garlic
19:30and steak.
19:31My God.
19:34Sorry.
19:36I'm the only one who can taste this.
19:46I'm lazy.
19:47Lazy in a good way.
19:50When it comes to the kitchen,
19:51I want less washing.
19:54So, I have a lot
19:56of one-pot dishes.
19:59And this is one of them,
20:01my chicken cilantro rice.
20:05So, in a pot
20:06where you can cook rice,
20:08what I'll do is
20:10I'll heat the pot first.
20:13I'll add some oil.
20:14Just a little.
20:16And then,
20:17I'll sear the chicken.
20:27So, I'm using leg quarter,
20:29the bone.
20:31And while we're searing it,
20:33skin side down,
20:35I'll season the top.
20:37While we're searing the chicken,
20:39we'll cut the cilantro
20:41into three different portions.
20:43So, we have the roots,
20:45the stems,
20:47and the leaves.
20:49I'll garnish this part
20:51after everything is cooked.
20:53But the roots and the stems,
20:55I'll use this
20:57and I'll include it
20:58in the cooking of my rice.
21:00So, I'll cut this
21:02into three different portions.
21:03I'll use this
21:04and I'll include it
21:05in the cooking of my rice.
21:07I'll set aside
21:08the half-cooked leg quarter fillet
21:10at this point.
21:13So, there's chicken essence
21:15at the bottom of our pan.
21:18I'll put the rice
21:20in our pot.
21:22We'll just add the cilantro roots
21:24and stems.
21:25So, I'm just showing you
21:26the technique
21:27on how
21:29a lazy, supposedly, dish
21:31can turn out
21:32to be very scrumptious.
21:37Now, at this point,
21:38we can add the stuff.
21:45We are also going to add
21:47some salt
21:48and pepper.
21:50I'll just cook this
21:52for about 20 to 30 minutes.
21:55I'll mix the cilantro leaves
21:58before serving
21:59so that it won't get mushy.
22:11Everyone eats cilantro, right?
22:13Yes, sir.
22:14Monsoy?
22:15Yes, sir.
22:19Is it in a good way
22:20or overwhelming?
22:23Overpowering?
22:24No, sir.
22:26What's the biggest challenge
22:27when handling
22:29a property like this?
22:30Ma'am?
22:32Since SBD is unique,
22:36since we are under the SBD,
22:38we are managed by the priests.
22:42What we want to
22:44share with everyone
22:45is about the faith.
22:49While you are here,
22:51while you are eating your food,
22:54it comes from the soul.
22:55It comes from the soul.
22:56That's how it's supposed to be.
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