00:00One of, I think, most culinary artists in the Philippines' favorite spot sa Pilipinas,
00:15Iloilo.
00:17I mean, the offerings that they have para sa akin,
00:24masasarap.
00:25Ganun na lang kasimple, masasarap.
00:27One of the things na talagang binabalik-balikan doon,
00:29at syempre, kilala na rin, staple na rin sa Luzon, Visayas, Mindanao,
00:33is yung kanilang Molo soup.
00:36So we have here yung isang Rhode Island chicken.
00:41Components, kailangan dyan yung broth.
00:45Just like with any other soup-based dishes,
00:49broth is the soul of your bowl.
00:51Isa sa mga magdadala doon sa karakter nung soup natin is yung collagen,
01:00which is marami sa chicken feet.
01:02For the parang shawmye element natin,
01:13kasi yung history daw nito can be traced sa mga chai dishes,
01:20doon sa preference natin in terms of flavor, ingredients na meron.
01:25So we will be saving itong pinaka-breast.
01:27Yung chicken carcass natin, syempre.
01:37Ginger.
01:41And of course, water.
01:46This one, we will finely chop para doon sa ating dim sum element.
01:52Yung ating shrimp.
01:53Kung ayaw ninyong i-hand chop yung inyong mga ingredients,
02:02you can easily use your food processor.
02:05I wouldn't recommend yung blender,
02:06kasi it's gonna be too fine.
02:09Na almost smooth paste consistency na yung magiging end product nito.
02:15For me, gusto ko yung shawmye ko,
02:18may texture pa rin.
02:20Hanggat maaari.
02:21May mga paghulat na konting mga maliit na mas malalaking bits ng chicken or ng shrimp.
02:29And the other ingredients.
02:32Then next up, yung iba pa nating ingredients.
02:35So we have here sinkamas.
02:47Sinkamas.
02:48Mix lang na natin yan.
02:49Together.
02:53Next up, yung ating carrots.
02:55Siguro half lang, kasi naparami yung lagay ko ng sinkamas.
03:10Celery in.
03:11Salt.
03:22And of course, pepper.
03:28And of course, yung broth natin.
03:31Lagyan na rin ang ating fish sauce.
03:33Replenish lang natin yung ating stock.
03:40Then, let's work on our shawmye.
03:44So, na-replenish na natin ng additional water.
03:50Yung ating stock.
03:51Kita nyo naman yung kinalabasan nyo.
03:55So, medyo bata pa yung Rhode Island Red natin.
03:59Maganda yung himay niya.
04:01Yan o.
04:02Perfect.
04:03So, we will just remove yung mga buto-buto dyan, yung karne.
04:08Kasi yung karne, hihimayin natin at isasama pa natin dun sa ating isa-serve mamaya.
04:13So, kung pampansin ninyo, kahit wala pa tayong nilalagay na pampakapal dito or yung molo wrapper natin, di pa natin nilalagay, may certain body na yung stock natin.
04:29That's from the collagen.
04:30So, mga buto-buto and of course, chicken feet na nilagay natin.
04:34And the same stock na nabuo natin, of course, yung shrimp natin kanina, sinet aside natin yung kanyang shell at saka yung head.
04:43What we'll do is yung kumukulo na ating stock, we'll pour it over.
04:51Using a potato masher, we will extract yung additional flavor dun sa ulo ng ating shrimp.
05:04Puan na magbalot.
05:13So, yung ating mga iba't-ibang shapes dito ng dumplings, sushit na natin agad doon sa ating broth, ever so gently.
05:25And of course, huwag natin kakalimutan, yung shrimp stock natin.
05:33Pag nilagay na natin yung ating mga dumplings, make sure na gently simmering lang yung ating stock.
05:38You don't want it to be overly aggressive kasi ang mangyayari dyan, it's either puputok or maghihiwala yung pagkakalikit ng ating mga dumplings.
05:45So, control lang yung temperature dapat.
05:47Lumutang na yung ating mga dumplings, sa ating estimate, duto na yung nasa loob, pwede tayo mag-serve.
05:55Pag-alakparan!
06:11Kasamang ni Yawan!
06:12Yehoo!
06:13Basta ko ko!
06:14Thank you!
06:15Thank you!
06:16Thank you!
06:17Thank you!
06:18Thank you!
06:19Thank you!
06:20Thank you!
06:21Thank you!
06:22Bawat malalaking pulo sa Pilipinas, may ipinagmamalaking sining, kuntura at pagkain.
06:37Dahil lumaki sa Mindanao, naging panata ni Chef Miggy Moreno na ipakilala ang kinagis na niyang mga putahe sa Manilenyo foodies.
06:46I was born in Holosolu. So, nung bata ako, nagsimula talaga yung pagmamahal ko sa pagluluto.
06:51When I was eight years old sa kusina ng aking grandmother.
06:56Sabi ko nga talaga, I mean, the best cooks, the best cooks are home cooks.
07:01And normally, the home cooks are our grandmothers, our mothers.
07:05Pero aminado sa Chef Miggy na hindi naging madali ang pagtatayo ng isang restaurant that's focused on Mindanawan cuisine.
07:11Sobrang daming doubts and struggles.
07:13Most people don't know, especially Filipinos are not aware, that even before the Spaniards came to the Philippines,
07:18in the 13th and 14th centuries, early as that, there was a flourishing society of the Sultanate of Sulu.
07:24So, and this society has been trading spice, textile, intermediaries, you know,
07:29between the Southeast Asian neighboring countries like Malaysia, Brunei, Singapore that went as far as the Arabic and Indian continents.
07:36So, that shaped the culinary profile and the gastronomy of those regions.
07:42Ngunit nang makatanggap ng prestigyosong Bib Gourmand mula sa Michelin Food Guide,
07:47hindi lang nakilala ng mga Pinoy ang Palm Grill, naging internationally recognized din.
07:52It was a good thing, in fact, we were excited, no?
07:55Kasi parang finally magkakaroon ng pagkakataon na may platform ang food and beverage industry,
08:01ang gastronomy ng Pilipinas, to be known globally.
08:04So, yung ginagawa natin today is yung specialty tray na dulang, which is a sample platter
08:12ng mga specialties ng mga tausug at saka ng zambu basulta rin dyan.
08:16So, dito si Chef Alfred, ginagawa natin yung beef purma.
08:20So, ang ginagawa naman dito ni Chef Romano is yung kalia puso or yung heart of the banana
08:26na niluto sa gata, pampalasa, spices, and burnt coconut meat as well.
08:30Yeah.
08:31Tapos, dito, meron tayong boiled eggs that are specially coated na ginagawa ni Chef Rocky.
08:37At iniihaw natin ang dalawang chicken specialty dishes.
08:40Yung ating piyanggang manok at saka yung ating belachan manok.
08:44So, yung gagawin natin ngayon is yung cuning or yung turmeric rice.
08:48So, meron tayong steamed white rice.
08:51Ahaluin lang natin siya together with our turmeric sauce na ginawa natin kanina.
08:56Yung turmeric sauce natin, niluto siya sa gata.
08:59Meron siyang turmeric powder, spices, and coconut milk.
09:05So, ahaluin natin siya sa ating cooked rice.
09:12Tapos is, imimix lang natin siya just like so.
09:15Ayan.
09:16I-prepare na natin yung ating specialty dulang tray, ating gold specialty tray.
09:22Para sa kaalaman ng mga nanonood, ang dulang tray ay traditionally sinaserve ito during royal banquets, royal occasions, or special occasions tulad ng mga weddings, birthdays, nung kapanahonan nung sultanet sa Sulu Archipelago.
09:38Ang dulang tray ay sampler tray ng mga specialties ng mga tausong trad, or ng mga tausong people.
09:44Ayan.
09:45Lalagyan natin yung beef kurma, tapos yung ating kaliyapuso, yung sauce, yung pianggang manok na niluto natin kanina, yung ating belachan manok, ating boiled eggs that are specially coated.
10:02Ayan yung ating puning or turmeric rice.
10:05Ang pinakasentro, or the center of the dulang tray, is yung ating tula itum na lalagyan natin ng bone marrow.
10:15Kagarnish natin yung ating specialty dulang tray, isang sile, at roasted coconut meat, or ang tawag namin dito ay bubuk.
10:26Lalagyan natin yung bubuk on top of most of our specialties.
10:38Ang gagawin naman natin this time is Zamboanga City's famous fruit halo-halo with no shave eyes.
10:44Sa Zamboanga, ang tawag nila dito ay knicker butter.
10:47Dito sa Palm Grill in Tomas Morato, ang tawag namin dito ay knicker ice treat, or just plain knicker.
10:54Ang kulay green na po yan ay nata de coco, or coconut jelly, basically.
10:58Meron na tayong ripe bananas, ripe mangoes, at tinap na natin siya ng ating special cream.
11:04What sets this halo-halo apart is, maliban sa wala itong kinayod na yelo,
11:11ay gumagamit ito ng fresh fruits that are chilled in replacement of the kinayod na yelo.
11:18Meron po siyang one scoop of the vanilla ice cream.
11:24Ipa-flatten lang po natin siya.
11:27So ang pinaka-last fruit ingredient natin is yung pakwan.
11:33Yung pakwan exercise.
11:35Yung pakwan فeturus.
11:37Yung pakwan živyodi SEA-NAMI ledi rayon tawag nage 쿵ans.
11:41Yung pakwan jihid.
11:45Yung pakwan jihid.
11:47Yung pakwan shum bihunga
11:51Yung pakwan mucu seng kuleba.
11:54Mucu seng kuleba.
11:55Yung pakwan jihid.
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