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00:00The journey of our culinary is not just how to eat,
00:06what are the ingredients,
00:08but how do we eat people?
00:12It's something that comes with a story,
00:14a rich culture, a rich heritage.
00:17It's a symphony of subtle, sweet, sour, salty,
00:23in one bite.
00:30Tuwing i-describe ang mga Filipino,
00:35parati nating naririnig na isa tayo sa pinakamasaya sa mundo.
00:40Totoo naman, pero marami pa.
00:44Mayaman ng ating kultura sa mga aral at karanasan
00:48ng ating lahi.
00:50Ako si Jigo Manicad,
00:52samahan nyo kaming tuklasin ang galing ng sariling atin
00:55at proud na sabihin,
00:57I love Filipino.
01:00Masarap kumain ang mga Pilipino.
01:09At talaga namang nakaka-inlove din ang pagkaing Pilipino.
01:15Sino nga ba naman ang hindi matatakam
01:18sa bagnet ng Ilocos,
01:20Sisig ng Pampanga,
01:22Bulalo ng Batangas,
01:25Maming San Pablo,
01:27Bicol Express,
01:28Bicol Express,
01:29Siyempre,
01:30ng Bicol,
01:31Bachoy ng Iloilo,
01:33o masarap na Koracha ng Mindanao,
01:36at marami pang iba.
01:38Mapahandaan,
01:40lutong bahay,
01:42street food,
01:44o konting pampalasa lang,
01:46gaya ng toyo o patis.
01:48Basta ang alam ko,
01:50masarap talaga tayong kumain.
01:52Ano nga ba ang kwento sa likod ng mga paborito nating pagkain?
01:57Ano-ano mga pagkaing sariling atin?
02:00Ano nga ba ang hinahanap-hanap nating lasa
02:04na saktong-sakto lang para sa atin?
02:07Ang mga unang kwento tungkol sa pagkaing Pilipino ay matatagpuan dito sa Cebu.
02:21Inihaw,
02:30sinabawan,
02:32kinilaw,
02:34mga pagkaing inihain sa mga dumating na kastila na nagpapakita na kung tutuusin,
02:40masarap na talagang magluto at kumain ang mga ninuno natin.
02:51Nung dumating si Ferdinand Magellan,
02:55meron siyang kasama ang pangalan ay Antonio Pigafetta.
03:00He was Venetian.
03:02Ito si Pigafetta.
03:03Siya yung unang-unang sumulat ng medyo mahapahaba
03:07tungkol sa pagkaing Pilipino.
03:11First ever written documents.
03:15Ang unang kinain niya while he was drinking,
03:19drinking tuba,
03:21roasted pork.
03:24Nung tanghalian ay isdak with broth at saka rice.
03:34So ang question namin,
03:36ano kaya yung kinain niya?
03:39Anong pangalan?
03:40Kasi hindi niya binigay.
03:42So sa saliksik,
03:44it's very likely na ang kinain niya ay tinola.
03:49Kasi yung salitang tola,
03:51ibig sabihin,
03:52to boil in water.
03:55It can be fish,
03:56it can be meat.
03:59If you eat tinola,
04:00you're eating pre-historic,
04:03pre-colonial food.
04:06Antonio Pigafetta,
04:15the chronicler of Magellan's Voyage,
04:17he wrote about what they ate when they arrived.
04:20And so he described it as,
04:22what?
04:23Quote-unquote,
04:24we were served grilled fish,
04:28roasted meat,
04:30specifically pork.
04:32He said,
04:33they ate their fish raw.
04:35So I'm sure that's kinilaw.
04:37The first meal that was documented by a foreigner
04:41when they arrived in Cebu,
04:43it's su for suba,
04:46tu for tuwa,
04:49and kill for kilao.
04:52What we Cebuanos jokingly call,
04:55shoot to kill.
04:59Isa ang lechon Cebu sa pinakamasarap na lechon
05:02na natikman ko.
05:04At dito sa Karkar Public Market,
05:06ang ground zero niyan.
05:13Good morning sir!
05:15Good morning sir!
05:23Good morning!
05:25Patikin nga po ng lechon nyo.
05:28Wow!
05:30Sarap!
05:32Nakakaiyak!
05:35Ang tindahan ni Aling Lita at Joel
05:37ang isa sa mga pioneers dito.
05:401972 pa,
05:42at the beginning of the day of Aling Lita's business.
05:45This is the result of the investment in the market.
06:15Bawang, sibuyas, ang mga basic na pampalasa ni Aling Lita.
06:21Kung may inihaw na baboy noon sa Cebu,
06:25tingin niyo ba tama ho bang sabihin na itong lechon ay dito rin talaga nagsimula?
06:32Yung mga kolonyal, tuwang-tuwang-tuwa sa ating inihaw na lechon na ganyan.
06:40Yung iniikot, tuwang-tuwa sila.
06:43Kasi sa kanila, pag kutsinilyo, yung malilit na baboy, hindi ganyan ang luto nila.
06:50They cut it in the middle and then they lay it open like a daing on a grill.
06:57So sabi nila, iba sila magluto nitong kanilang lechon.
07:08Pero iba din ang inovasyon ni Chef Claude.
07:13Five ways kung magluto siya ng lechon.
07:16My wife challenged me, ano mo magagawa sa tira ng lechon aside from paksiyo na lechon?
07:23That's the standard, most popular way of the leftover lechon, di ba? Pinapaksiyo lang.
07:28So, okay, sabi ko, ganun. Sige, tingnan nga.
07:31That's how we started.
07:33I'm gonna serve the balat as is with the different toppings, sausawa nga.
07:38And then, the ribs will be grilled with our inasal marinade, but served with an eggplant salad.
07:47A grilled eggplant salad. So may gulay pa rin, remember that.
07:51Pangatlo, the trutters, kukunin niya mamaya, meron ng kumukulong sinigang na broth.
07:58So, sinigang na pata ng lechon.
08:03Pangapat, kukunin yung belly.
08:05Yung belly, yung tawag natin parang, di ba, sa iba, chewing gang.
08:09Yung stringy part, na five, ganun.
08:12They pull that, they shred it, they deep fry.
08:16Yun ang magiging lechon taco.
08:18Pritsyon, another word.
08:20Yung hind leg na dalawa, meron nakahandang tomato sauce.
08:24Yung kapampangan, we call it asadong bagi.
08:26Di kumpletong masarap na sisig kung walang sibuyas.
08:44At gaya ng bawang, ang lasa at amoy ng sibuyas,
08:48ang isa sa hinahanap-hanap nating mga Pilipino.
08:51Sa sisig mo din matitikman,
08:52ang magkakahalong lasa ng alat ng karne,
08:55asim ng kalamansi,
08:57anghang ng sili,
08:58at manamis-namis na sibuyas,
09:01sa hindi nakakasuyang proportion ng mga ito.
09:04Pero ang sisig na kilala natin ngayon,
09:07ibang-iba sa sisig,
09:09nung unang panahon.
09:10Dahil ang original na sisig,
09:12ay gulay na may suka,
09:14para sa mga buntis.
09:15Ang sisig, originally, kapampangan siya.
09:20The word itself is kapampangan.
09:21It came out in a kapampangan Spanish dictionary, 1732.
09:27And it was defined as a salad served with a vinaigrette.
09:34Sinabi, it's usually given down to a pregnant woman
09:38who is infantis-pake,
09:40naglilihi.
09:42Usually, yung naglilihi,
09:44is she's given green mango,
09:46but we all know mango is seasonal.
09:50So in the absence of mango,
09:52she's given like manibalang na papaya,
09:54or singkamas,
09:55or even pepino,
09:57deep in vinegar.
09:58And that's the vinaigrette.
09:59Paano siya naging parts ng baboy?
10:02She's fed,
10:03boiled,
10:04pig's ears,
10:05again, soaked in vinegar.
10:07What do you call that?
10:08Sisig babi.
10:09Ang Tagalog, kilawin na baboy.
10:11It's for the nutritional value of the pig's ears,
10:14the skin,
10:15the cartilage.
10:17It's supposed to help now develop the unborn child's bones.
10:21It's collagen.
10:22The skin, the cartilage, the tendons, collagen.
10:30Pero noong 1974,
10:32nagbago ang depenisyon ng sisig
10:34dahil kay Aling Lusin
10:36ang naka-imbento
10:37ng modern-day sisig.
10:40Meron po kasing karendire yung lola ko.
10:43Then,
10:44habang nag-iihaw siya ng
10:46yung tenga ng baboy,
10:48nasunog.
10:51And then,
10:52noong time na nasunog,
10:53ginawa niya is
10:54tinagtag niya.
10:55Then after noon,
10:56tinimplahan niya ng
10:57lamansi,
10:59asin,
11:00betchin,
11:01paminta.
11:02Tapos,
11:03sinubukan niya is-serve sa mga
11:05customer niya.
11:07So,
11:07nagustuhan nila.
11:08Hanggang,
11:09ayun,
11:11hinahanap-hanap na
11:12halos
11:13araw-araw
11:14ng kulot.
11:15Noong nagustuhan
11:19yung mga
11:20hinahain ni Lola,
11:22ano yung ginawa niya?
11:24Baliya yun po,
11:25yung sinurb na po niya
11:26sa sisig
11:27plate,
11:28and then,
11:28kasama na nga po yung
11:29ingredients niya,
11:31pati yung karne,
11:32hanggang
11:32dinagdagan po
11:33ng atay,
11:34ganyan,
11:34hanggang nakuha na po
11:35dun sa talagang
11:36parang perfect
11:37na sisig na po tala.
11:38Tingin mo,
11:41ito yung nangyari
11:42kay Lola,
11:43naiwanan niya.
11:44Nga po,
11:44parang nasunog po siya.
11:46Kaya,
11:47pwede mo sadya
11:48yung sudugin ngayon?
11:49Eh,
11:49sinasadya na namin.
11:51Kung anong ginawa niya,
11:53kung anong nangyari.
11:53Ito yung
11:54next step na natin,
11:55yung start-up na rin na siya.
11:57Ang lambot,
11:58o?
11:58Oo.
11:59Kita yung pagka-juicy
12:00ng baboy talaga.
12:03Sa tingin niyo ba,
12:04yung sisig ni
12:05Aling Lusing,
12:05sisig ni Lola mo,
12:07nakatulong din siya
12:08para yung pampanga
12:09malagay sa
12:10kulinary map.
12:12Pagdating sa pagkain,
12:14pampanga,
12:15sisig,
12:15magkakakonek na gan.
12:16Oo naman,
12:17kasi lalo pag sinabi mo
12:19sisig,
12:20matik,
12:21hanapin ni Lais pampanga.
12:23Lalo sa amin,
12:24sa aming pamilya namin,
12:25pag narinig namin
12:26na may tagahanap
12:27ng sisig.
12:28Siyempre,
12:29ano kami,
12:29parang,
12:30ano kami,
12:31dahil sa lola ko
12:33nagaling yun eh.
12:34Sobrang proud po kami.
12:37Napansin niyo ba
12:38na hindi kumpleto
12:39ang lutoing Pinoy
12:40kung walang sibuyas
12:42at bawang?
12:43Para sa mga Pilipino,
12:45sibuyas at bawang
12:47ang mga building blocks
12:48of flavor.
12:49Pag wala sila,
12:51di ba parang feeling natin
12:52walang lasa
12:54o kaya naman,
12:55kulang?
12:56Parating may sibuyas,
12:57parating may bawang.
12:58Kasi yun yung mga,
13:00ano eh,
13:00parang building blocks
13:01ng flavor.
13:03Pati sa ibang cuisine,
13:04parating may sibuyas din
13:05at bawang.
13:06Pero depende na kung
13:07kailan mo siya ilalagay
13:09sa pag-start ng luto.
13:11Pag Pilipino yan,
13:13siguradong
13:14iba-brown niya muna
13:15yung garlic
13:15bago niya ilagay
13:16yung ibang gulang.
13:17Building blocks
13:18of flavor,
13:19yun ang tawag dyan.
13:21And,
13:22ano sa tingin nyo to?
13:23Talagang,
13:24lahat ng Pinoy,
13:25marirecognize siya.
13:27Kung baga parang
13:27innate na sa kanya
13:28yung mga ingredients
13:30na ito po.
13:30Kasi yun yung mga
13:31tumutubo sa mga,
13:34sa probinsya,
13:35sa Kapiligiran,
13:36yun yung available
13:36sa palengke,
13:37sa market.
13:39So,
13:39yun ang yun yung
13:40gagamitin natin.
13:41So, parang,
13:41tingmamamalengke tayo,
13:42hindi naman nag-iiba
13:43yung mga gulay.
13:44Tsaka kasi walang
13:44four seasons dito eh.
13:46So, yun ang yun.
13:47Yun ang yun yung
13:48mga gulay.
13:50Ngayong alam na natin
13:52ang mga nagpapalasa
13:53sa pagkaing Pinoy,
13:54ano nga ba
13:55ang hinahanap
13:56ng panlasang Pinoy?
13:58O kaya,
13:59ano ba ang mga sangkap
14:00na makakaabot
14:01sa lasang
14:02hinahanap-hanap na iyon?
14:05Sa madaling salita,
14:07kailan mo masasabing
14:08masaya na ang tiyan mo
14:10dahil sa sarap
14:11ng pagkain?
14:17Pag nakuha mong tamang lasa,
14:19siguradong babalik-balikan ka nila
14:22anuman ang ihain mo.
14:25Sa loob na mahigit 40 years,
14:27yan ang napatunay ni Vivian
14:29ang nag-imbento
14:30ng tapsilog.
14:32Ang manamis-namis
14:33na maalat-alat na tapa,
14:35sakto
14:35sa asim-anghang na suka.
14:37Noong 1984,
14:43meron kami
14:43pwesto sa palengke,
14:45sa farmers.
14:47Yung sister-in-law ko,
14:49nagtitinda ng baboy
14:50sa palengke.
14:52Tapos yung husband ko,
14:53nagtitinda ng baboy,
14:55patulong ng hipag ko.
14:57Naisip ko na,
14:59hindi kaya ako
14:59maglutong-lutong bahay.
15:02So, ang ganda ba,
15:02kung hindi nagluto ko
15:03sa bahay namin,
15:05nagtitinda ko ng pagkain
15:06Pilipino
15:07doon sa parking na Araneta,
15:10eh malakas yung
15:11luto namin doon
15:12ng mga security guard.
15:14Pinapalis ako dahil
15:16niludumog yung pagkain namin.
15:18Masara.
15:18Masara.
15:20So, ngayon,
15:20ginama ako,
15:21nung pinapalis na ako doon,
15:24nag-apak ko ng pwesto.
15:24Dito ako nakakita
15:25sa Project 3.
15:28Sa nakita ko na
15:29mas gaganda rito
15:31yung kinabupasan ko,
15:33dito ako nagtayo
15:34ng tapasinigig yan.
15:36Naisip ko na,
15:37pag sa umaga,
15:38kailangan may lutong
15:40mga pagkain katot
15:41ng tapa,
15:42diba?
15:43Mga tusino,
15:44longgonisa,
15:45mga ganyan mga lutong
15:46pang breakfast,
15:48diba?
15:49Mga daing na bangos.
15:51Naisip ko na pala
15:51na mas maganda siguro
15:53na ano,
15:54na ishorecut ko yung
15:56tapat sinangag
15:57tsaka itlog.
15:58Lahat ng klase
15:59ng glorglog,
16:00eh ako yung
16:00nag-invento noon.
16:02Malambot,
16:04manamis-namis,
16:06maalat-alat.
16:07Tapos siyempre,
16:08di kompleto
16:09kung walang sawsawan.
16:10Yeah.
16:11Paano nyo naisipan
16:12na ganitong timpla
16:13plus may sawsawan
16:15na kasama?
16:16Kailangan katapag na suka
16:17na may bawang
16:19at saka sinigang.
16:30At sino mag-aakalang
16:32magiging hit
16:33ang corned beef sinigang?
16:36Pero nang unang
16:37ipakilala ang
16:38corned beef sinigang,
16:39para bang inangkin natin siya
16:41as an original
16:43Filipino dish?
16:44Ginagawa nyo na siya dati?
16:48Gumagawa ng
16:48yung corned beef?
16:49Gumagawa ng
16:49corned beef.
16:50Ah.
16:51From scratch?
16:52From scratch.
16:52Ah.
16:53Kasi lola ko
16:54gumagawa rin
16:55ng corned beef.
16:55Pero never nila sinigang.
16:57Parating corned beef
16:58and cabbage
16:58or kaya
16:59corned beef slab.
17:00Tapos ikakarving.
17:01Oo.
17:02Ikaw nang bahalang
17:03tapos may potatoes
17:04and mustard.
17:05Yung parang
17:06ano style.
17:06Very western yung
17:07set up niya.
17:10Kahit may foreign ingredient,
17:12masasabi nyo pa rin na
17:13Pilipino siya.
17:14Kunyari itong sinigang
17:15na corned beef,
17:16masasabi kong
17:16Filipino dish pa rin siya
17:17kasi hindi nagbago
17:19yung profile
17:20nung dish
17:21at yung soul
17:22nung dish.
17:23Parang sinigang pa rin siya,
17:25may pampaasi,
17:26may mga gulay.
17:27Hindi ko binago
17:28yung mga gulay.
17:28Ang nagbago lang
17:29yung karne,
17:30na-cure siya,
17:31ginawa siyang
17:31corned beef.
17:33Ah.
17:33Yun yung introduction
17:34to the dish.
17:35Pero the dish,
17:36hindi nagbago.
17:37Tsaka yun yung
17:38innovation
17:38yung ginawa ninyo.
17:39Oh, yun yung innovation.
17:40Yung Filipino cooking
17:45is rooted
17:47sa mother's cooking.
17:49Of course.
17:49And yun yung
17:49advantage natin.
17:51I've written that
17:52it's not a recipe
17:53per se.
17:54It's the memory
17:55of your childhood
17:56that you were
17:57eating with your lola
17:58because you're
17:59talagang may iyak-iyak
18:01if you're in a foreign land.
18:03Tapos alam mo,
18:04namatay na yung
18:04mother mo,
18:05namatay yung lola mo.
18:06But it's the dish
18:08that links
18:09generation.
18:12You cook it
18:13trying to replicate
18:15your lola's recipe.
18:17Pero somehow,
18:18hindi mo makuha.
18:18Ang dami kong
18:19anecdotes,
18:20stories.
18:21So the adobo book
18:22is about the stories
18:23of these Filipinos
18:25from all over the world.
18:27What adobo means to them.
18:28Na-realize ko din
18:29that I made them realize
18:31that they have to
18:33create their own adobo
18:35because they live
18:36in at different times
18:37and they are faced
18:39with different ingredients.
18:41So they try to recollect
18:43their grandmother's adobo
18:45and try to cook it.
18:46Somehow,
18:47dahon,
18:47hindi makuha-kuha
18:48until they realize
18:50that I have to
18:51create my own story.
18:53I have to create
18:54my own recipe.
18:56And then,
18:57yun ang papasan naman
18:58sa mga anak nila.
19:04Yung sinigang sa miso,
19:06ulo ng salmon,
19:06pinoy ba yun?
19:08Sabi mo,
19:08imported na ingredient.
19:10Na?
19:11Ining yung salmon
19:12ang gagaling yun sa Alaska.
19:14Eh,
19:14siguro,
19:15na-discover na tayong
19:16Filipino,
19:17I guess that's because
19:18we got it from the Chinese,
19:20that the fish head
19:21is the most priced part.
19:24Yung mga Filipinos
19:26in Alaska,
19:27kasi din na gumawa
19:28ng sinigang,
19:29wala naman yung mga
19:30lapo-dapo,
19:31wala naman yung mga ganyan.
19:33At affordable,
19:35yung ulo ng salmon.
19:36Walang kumakain
19:37ng ulo ng salmon
19:38dyan.
19:39So,
19:39ginawa nilang sinigang.
19:42Ang pang-asim nila
19:43ay lemon.
19:45Kasi,
19:45yun lang ang meron
19:46ng panahon na yan.
19:48Sa anong niyari?
19:49Salmon companies,
19:51nalaman nila that,
19:53oh,
19:53they like this salmon head.
19:56And now,
19:56they're starting to cook it
19:57in the Philippines
19:58and wala silang
19:59salmon head.
20:00So,
20:01they started sending
20:02salmon heads to us.
20:04That's the only reason
20:05we have salmon head.
20:06That's imported.
20:07And it became
20:09a popular
20:10Philippine dish
20:11in the homeland.
20:13Pero,
20:13nagsimula siya
20:14sa diaspora cooking.
20:16At dito pumunta.
20:17Usually,
20:17homeland cooking
20:18goes abroad.
20:20This one,
20:22diaspora cooking
20:23comes home.
20:25Bago pa man dumating
20:26ang mga Kastila,
20:27nagluluto na
20:28mga Pilipino
20:29at nyog
20:30ang isa sa mga
20:31pangunahing sangkap nila.
20:33Isa ang pianggang
20:33manok na mga tausug
20:35sa mga hindi na bago
20:36ng mga Kastila.
20:38At hanggang ngayon,
20:39ang pagkain ito
20:40na hinaluan
20:41ng sinunog na nyog
20:43ay isa sa mga
20:44masasarap na pagkain
20:46ng mga Pilipinong
20:47mula
20:47sa western Mindanao.
20:49Ang pinaka-base
20:50at importante
20:51ingredient
20:52ng pianggang manok
20:53is called
20:54the pamapa.
20:56Ito,
20:56the pamapa over here
20:57is a mix
20:58of seven Asian spices.
21:00Meron tayong garlic,
21:02we have onion,
21:03we have lemon grass,
21:05we have turmeric,
21:06we have regular ginger,
21:08salt,
21:09pepper to taste.
21:10And ang pinaka-importante
21:12sa lahat
21:12is yung
21:12burnt coconut
21:14or locally called
21:15sunog lahing.
21:16Kaya ito itim
21:17dahil sinunog yung nyog.
21:20At hinalo sa spices na ito,
21:22the main ingredient
21:23ng ating chicken pianggang
21:24or pianggang manok.
21:25Hindi ito
21:25Spanish influence,
21:27hindi ito
21:27Chinese influence,
21:29purely tausug.
21:31Yes.
21:31Sila lang ang gumawa nito.
21:33Yes.
21:33Basically,
21:34itong ating pianggang manok
21:36is truly Filipino.
21:37Yung pianggang,
21:40lalo na noong unang panahon,
21:41special food yan.
21:42So,
21:43sinaserve yan
21:43pag may mga ritual
21:45or may mga ceremony
21:46or
21:47mahahalagang occasion.
21:49So,
21:49kunyari,
21:50may kinakasal,
21:51di ba?
21:52Or,
21:52meron silang special na kasunduan.
21:54So,
21:55dun niluluto yung dish na yan.
21:58Sa mga tausug dishes,
21:59makikita natin na maraming nyog.
22:01Talaga.
22:02Primary source siya of fat.
22:04So,
22:04naging unique siya
22:04kasi dun sa culinary culture
22:07ng mga tausug,
22:09ginagamit nila yung gata on its own,
22:12ginagamit din nila yung sunog.
22:13And meron pa nga midway
22:14pag gumagawa sila ng bubuk.
22:16So,
22:16niro-roast siya.
22:17Right?
22:18So,
22:18yung nyog na yan,
22:20mahalaga siya
22:20kasi
22:21it gives
22:22different layers
22:23of flavor
22:24dun sa kanilang pagkain.
22:26Na-preserve
22:27ng pianggang
22:29ang kultura
22:30ng mga tausug,
22:31in my opinion,
22:32kasi
22:33ginagawa nila regularly.
22:36At bukod pa ron,
22:37and more importantly,
22:38yung pagkain kasi,
22:40yung culinary culture,
22:41yung gastronomy,
22:42bahagi talaga siya
22:43ng bigger culture
22:44ng isang ethno-linguistic group.
22:45Chef,
22:53napansin ko,
22:54tayong mga Pilipino,
22:55masaya tayo pag may maalat,
22:58maasim,
23:00masaya din tayo pag may matamis.
23:02Ito ba talaga yung parang
23:04dimensions
23:05o boundaries
23:06ng panlasang Pilipino?
23:07I would call that
23:08the profiles
23:09of our panlasang.
23:10Apo.
23:10Sweet, sour, salty
23:11in one bite.
23:12Mahilig tayo yung paghalo-halo
23:15mo yung mga tastes na yan.
23:17The easiest way
23:17to define
23:18our cuisine
23:20is it's a symphony
23:22of subtle,
23:24sweet, sour, salty,
23:26and maybe a bit bitter.
23:28So a combination
23:29of all this
23:30in one bite.
23:32Our panlasa
23:33is shaped
23:33by our geography,
23:35by what is available,
23:36what is abundant
23:37in that area.
23:38Having savory dishes
23:43or sa Tagalog,
23:43malinam-nam.
23:45Lat ng pagkain
23:46ng Pilipino
23:46sadyang malinam-nam.
23:48It's not bland,
23:49it's not too salty,
23:50it's not too sweet,
23:51it's a balance
23:52of all the authentic flavors.
23:54That's what makes it
23:55the best and unique.
23:57In terms of sourness,
24:00saan po galing
24:01yung ating sour taste?
24:03Hindi lang naman sa suka.
24:06Marami tayo mga dahon.
24:08Diba?
24:09Na maaaring gamitin
24:10yung mga alagaw.
24:11For instance,
24:11pwede yung gamitin.
24:13Ang dayap
24:13ang ginagamit.
24:15No?
24:15From those
24:16natural,
24:17unprocessed
24:19ingredients
24:20plus
24:22vinegars
24:23of all sorts.
24:25Diyan galing
24:26yung asin.
24:28Now,
24:29the salt,
24:30yun,
24:31galing sa asin.
24:32Talaga.
24:33Iba-iba
24:34yung
24:34klase ng
24:35pagkama ng asin.
24:37The Visayas
24:38had its own
24:39style.
24:41The Pangasinan
24:42area had
24:43its own
24:43style.
24:44Diba?
24:45And then,
24:46during the
24:47galleon trade,
24:48kailangan na maraming,
24:49maraming,
24:49maraming asin
24:50para ma-preserve
24:52yung mga
24:53foods that
24:54were going
24:54to go on
24:55the galleon.
24:55Ano ho yung
24:59nangingibabaw
24:59na talagang
25:01hinahanap na
25:02panlasa ng
25:03pinoy?
25:04Ang hinahanap ng
25:04Pinoy,
25:06gusto niya malinamnam,
25:07nagpapuntang
25:08maalat,
25:09tapos mahilig din
25:10siya sa maasim,
25:11tapos mahilig
25:12siya sa
25:12brown garlic.
25:14So,
25:14yung maasim,
25:16maalat,
25:17garlic,
25:18parang yun
25:19yung nangingibabaw
25:20na kahit
25:21anong kind
25:22of cooking,
25:24lumalabas
25:24yun.
25:25Paano nyo
25:26i-de-define
25:27yung
25:28Filipino dish
25:28talaga?
25:30So,
25:30ang Filipino dish
25:31ay gumagamit
25:33ng mga
25:33native
25:34ingredients,
25:35mga
25:35asuka,
25:36patis,
25:37toyo,
25:38and the
25:39native
25:39vegetables,
25:40tsaka kung
25:40ano yung
25:41meron tayo
25:42na mga
25:42isda,
25:44manok,
25:45baboy,
25:46ganyan.
25:46Sa iba-ibang
25:47pamamaraan
25:48ng pagluluto,
25:49na
25:50frying,
25:52steaming,
25:52o kaya
25:52stewing,
25:53pero yung
25:54flavor profile
25:55niya,
25:56lahat
25:56nagbe-blend.
25:57Minsan,
25:58two flavors
25:58in one dish,
25:59kanyari,
26:00tamis-anghang,
26:01alat at tamis,
26:02o kaya
26:03maalat at
26:04maanghang,
26:05pero walang
26:05nangingibabaw
26:06na spices,
26:08walang strong
26:09flavors
26:09ng herbs,
26:10balanced lang
26:11siya,
26:11pero malinam-nam.
26:13So,
26:13mahirap mag-identify
26:15ng one single
26:15dish,
26:16kasi malawak
26:17ang cuisine
26:17ng Philippines,
26:18kasi ang daming
26:19provinces,
26:20ang daming
26:21islands,
26:22pero ang nangingibabaw
26:22is balanced
26:23flavor
26:24na malinam-nam.
26:29Filipino cuisine,
26:30for me,
26:31is basically,
26:32it's something
26:33that comes with
26:34a story,
26:35a rich culture,
26:36a rich heritage
26:37of specific
26:38people from
26:39specific regions
26:40of the country.
26:41Kasi,
26:41it's hard to
26:42really put it
26:43as one context
26:44kasi we're
26:45broken down
26:46into three
26:46huge major
26:47islands,
26:48but each
26:49and every
26:49island has
26:51local tribes
26:52that represents
26:53their cuisine,
26:54that makes it
26:55truly Filipino
26:55because it
26:56tells of their
26:57story,
26:58it tells of
26:59who they are
26:59as a people,
27:01and it
27:01represents
27:02them.
27:03So,
27:03for me,
27:04that is what
27:05authenticity is,
27:06and that is
27:07what truly
27:07Filipino is.
27:11Gano'ng kalaga
27:12na pag-aralan
27:13ang history
27:14ng ating
27:15pagkain
27:15bilang mga
27:16Pilipino.
27:17Napaka-importante,
27:18Gigi,
27:18kasi ang
27:19kasaysayan
27:20ng ating
27:21kulinaria,
27:23hindi lang
27:23kung paano
27:24lulutuin,
27:25kung ano
27:25yung mga
27:26ingredients,
27:27kung hindi,
27:28paano natin
27:29pinapakain
27:30ng mga tao?
27:31What do we
27:32get out of it
27:32as a person?
27:34And what does
27:34the guest
27:35get out of it?
27:37Ano yung
27:37aking mga
27:38kustumbre?
27:40Yun ay kasama
27:41din sa kasaysayan
27:42ng ating
27:42kulinaria.
27:44In America
27:47na lang,
27:48speaking for
27:50from personal
27:51experience,
27:52I've read
27:52a lot of
27:53articles
27:55written by
27:56Phil Amps
27:57themselves
27:57that they
27:58were partly
27:59to blame
28:00for that
28:01lack of
28:02interest
28:03and lack
28:03of,
28:04you can say,
28:05talagang hindi nila
28:06alam ang
28:06Philippine cuisine.
28:08It was because
28:08there was a lot
28:09of food shaming
28:10in America
28:11for the Philams
28:12growing up.
28:13Tinatago nila,
28:14but they eat it
28:15everyday at home.
28:17Hindi,
28:17ninalabas sa bahay.
28:19Sa kanila nga,
28:20talagang they were
28:21like ashamed
28:22of their,
28:23so tinatago,
28:23and they want
28:24to assimilate
28:25with the American
28:26society,
28:27meaning with
28:27the mainstream.
28:29Nag-ikibagay.
28:30So,
28:30nung bandang huli,
28:31nag-turn na yung
28:32kuhan,
28:33everybody now
28:34is joining
28:35the bandwagon,
28:36Pinoy ako.
28:37I mean,
28:37they're claiming
28:38their Filipino
28:39heritage.
28:39Mga Philams,
28:40mga young ones,
28:41they're trying
28:43to,
28:43parang,
28:44to learn
28:44about their
28:45mother's
28:46cuisine,
28:47their mother's
28:48heritage.
28:49Para sa akin,
28:50parang we just
28:50bided our time,
28:52na now
28:53it's our decade.
28:54Kung tutusin,
29:01wala pa talaga
29:02tayong
29:02national dish.
29:04Oo,
29:05alam natin
29:06ang gusto
29:06nating lasa,
29:08pero dahil
29:09may kanya-kanyang
29:09versyon
29:10ang ating
29:11mga timpla,
29:12may kanya-kanya
29:13din tayong
29:13diskarte
29:14sa pagluluto
29:15depende
29:16sa available
29:17na ingredients.
29:19Pero sa lahat
29:21ng ito,
29:22iisa
29:22ang nagbubuklod
29:23ng lutuwing
29:24Pilipino.
29:28Ang mga kwento
29:29at sama-samang
29:30karanasan natin
29:31bilang isang bansa.
29:34dito sa
29:43Filipino
29:45mother's
29:46cooking,
29:47very
29:48important
29:49because
29:50yun nga,
29:50no,
29:51ibinabalik
29:52niya yung
29:53memories,
29:54binabalik
29:54niya yung
29:55emotional
29:57attachment
29:57sa
29:58home.
29:59Exactly,
30:00the emotional
30:00attachment.
30:02So naninibago
30:03yung panlasa,
30:05naninibago
30:05yung
30:06ingredients,
30:07so there's
30:08always a story
30:08behind
30:09every dish.
30:12Pagkain,
30:13walang kwento,
30:14walang kwenta.
30:15does the food
30:31show our
30:32culture
30:32to be
30:34one that
30:35desires
30:35excellence?
30:36I think
30:38our food
30:39does.
30:40Hindi lang po
30:40siya
30:41may lasa,
30:43hindi lang
30:43siya
30:43masarap,
30:45nakari
30:45siya
30:45maging
30:46malinamnam.
30:48Yun ang
30:48talagang
30:49highest
30:50level.
30:51Dito sa
30:51atin,
30:52nakalimutan
30:52na meron
30:53pala tayong
30:53comfort
30:55food
30:55word.
30:56It comes
30:57out of
30:57pampanga,
30:58liag,
30:59L-I-A-G
31:00which
31:01means
31:01affection.
31:03Pagkain
31:03may liag
31:05o pagkain
31:06maliliag.
31:08Food
31:08with
31:08endearment.
31:10Food
31:10that has
31:11loaded,
31:12food
31:12loaded
31:13with
31:13affection.
31:14When you
31:15compare
31:15my mother's
31:16cooking
31:17with that
31:17of some
31:18renowned
31:18chef,
31:20aabot ba
31:20siya sa
31:21malilamnam
31:22na level?
31:23Baka
31:24hindi po.
31:25Pero hindi
31:26nabali
31:26kasi
31:26ang mahal
31:27mahala
31:27ba sa
31:28akin?
31:28The
31:28affection
31:29that the
31:30food
31:30gives
31:31me.
31:32The
31:32other
31:32question
31:33though
31:33is
31:34makikita
31:35ba
31:35yung
31:35karangalan?
31:36ng
31:37Filipino
31:38sa
31:39pagkain.
31:41Sa
31:41may
31:41Visayas,
31:43meron tayong
31:44nahanap
31:44na salita
31:45nayanaya.
31:47Ang
31:47unang
31:47definition
31:48ng
31:49nayanaya,
31:50to
31:50take care
31:51of
31:51visitors,
31:53to
31:53listen
31:54to
31:54them,
31:55to
31:55make
31:56them
31:56happy.
31:57Di
31:58maganda
31:58siya.
31:59Parang
32:00native
32:00word
32:01ng
32:02hospitality.
32:02We
32:03need
32:04to
32:04cook
32:04for
32:05others.
32:05It's
32:06important
32:06to
32:06cook
32:07not
32:07just
32:07to
32:08eat.
32:09And
32:09it
32:09is
32:09important
32:10to
32:10us
32:11individually
32:12to
32:12give
32:13food
32:13to
32:13other
32:14people.
32:14Yun
32:15ang
32:15pakikipagkapwa
32:16natin
32:17through
32:18food.
32:19Yan
32:20ang
32:20karangalan
32:21ng
32:22isang
32:23Filipino.
32:51chikipagkapwa
32:53chikipagkapwa
32:54chikipagkapwa
32:56chikipagkapwa
32:57chikipagkapwa
32:58chikipagkapwa
32:59chikipagkapwa
33:01chikipagkapwa
33:31chikipagkapwa
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