00:00In the midst of delicious food, establishments are really increasing their importance to the fresh ingredients and overall dining experience.
00:10This is the reason why the Gourmet Cafe continues to invite Filipino foodies whenever they visit Silangkavite.
00:17For the explorers, here in the Gourmet Cafe, we have three kinds of beans that you can mix or you can customize your own beans.
00:30Then we can grind them to the size of your equipment.
00:38In the farm tour, you can see our farm, our plantation. You can do lettuce picking for activities, you can do herbs planting.
00:45In 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.
00:55Alamid Coffee Beans originates from coffee cherries that are fed and drunk by civet cats.
01:02This process gives Alamid Coffee its distinct flavor.
01:07Aside from the Philippines, Alamid also has its own version in Vietnam and Indonesia.
01:15Alamid Coffee Beans
01:20The smell is not that strong but the flavor is very earthy.
01:28The flavor is very earthy, not acidic, not sour, which makes me think about the flavor profile when it gets cold.
01:42In coffee, when it gets cold, the acidic flavor profile comes out.
01:49This coffee has a 60-70% earthy flavor profile, which is not your usual flavor profile when you drink coffee.
02:03I think it's better to experience this with one of their bestsellers, their Pinwheels, which is a combination of their mocha and our chocolate.
02:15This is the kind of coffee that I used to buy in the bakery when I was young.
02:21The flavor is very familiar. I now know why this is a bestseller.
02:26And of course, when you're having a coffee experience, it's good to know the journey of your beans.
02:35So they have here, from the south, apple, daguma, kitanglad, and matutom.
02:43And of course, from the north, atok, barako, and sablan.
02:50This is what we're tasting right now, their civet.
02:54If you cannot get enough of your coffee cravings, we have on the go our drip-on pouches.
03:02What you would also appreciate here at Gourmet Cafe is the way they would use their available products.
03:10Rosemary, malunggay, and other herbs, like our biscuits here.
03:14Our cookies, this is pesto.
03:17And we also have the malunggay.
03:20And then we also have the ginger, and our rosemary.
03:25Not your usual combination of flavors, but it still smells good.
03:31This is ginger, it really smells good.
03:34Pesto, I'm very curious. I haven't tried that before.
03:38I'm very curious. I haven't tried that before.
03:41It retains the freshness of the basil, which is, I'm pretty sure, very hard to do.
03:50The basil is too sensitive with heat.
03:53The flavor is toned down when it's heated, but this has a very lively flavor.
03:59The sweetness that it has, which is just right, it's not too sweet.
04:05Perfect for your coffee experience.
04:12Gourmet Coffee also has some refreshing drinks to offer for those who don't like coffee.
04:17Food explorers.
04:19One of the things that they bring back here is their part-to-table experience here at Gourmet.
04:24We're going to make one of the most delicious herbs, which is the mandarin twist.
04:35This is really interesting.
04:39Alright.
04:42This drink,
04:46especially for those who are fond of the Western flavor profile,
04:51what stands out to you is the rosemary flavor.
04:55It's very strong.
04:57I appreciate it because rosemary is my favorite herb.
05:02And then, as you swallow, the slightly bitter and acidic flavor profile of our mandarin comes out.
05:14I actually like this drink.
05:16This is what we call the sweet and sour flavor profile.
05:22I actually like this drink.
05:24This is what we call the strawberry mint surprise.
05:27Strawberry mint surprise.
05:49Our strawberry mint has a very strong strawberry aroma.
05:57Of course, the mint.
06:01And that's it.
06:04It's more of a sweetness of strawberry.
06:08And the hint of their mint is very subtle.
06:11The Lumpiang Hubad is really a hit in any dish.
06:15But if you're getting tired of this kind of Lumpia, but you want the substance of vegetables,
06:21we're going to make a yummy version that's even crunchy.
06:26So we have different root crops.
06:28We have banana.
06:30We have coconut.
06:32We have coconut.
06:34We have coconut.
06:36We have coconut.
06:38We have coconut.
06:39So we have different root crops.
06:41We have carrots.
06:43We have sweet potatoes.
06:45And we also have purple yam.
06:53I'll also add the sweet potatoes.
07:09So now we have prepared our root crops.
07:28So we have already fried our root crops.
07:32Of course, it won't be a Lumpiang Gulay if there's no delicious sauce.
07:36So we have our pan.
07:37pan. I just removed the excess oil. Generous amount of garlic and then our liquid.
07:50We are going to season this with oyster sauce
07:53and then let it reduce until the consistency is good.
07:57To finish off our sauce, generous amount of peanut butter.
08:27There you go.
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