00:28Food Explorers
00:48Food Explorers
01:00My mom kasi has a Spanish blood, so usually what she cooks before, yung mga like morcon, Spanish caldereta, mechado,
01:11mas madaming Spanish food talaga.
01:13So during the pandemic, walang work, so I was just at home. I was just cooking. And then I tried
01:20cooking the paella, which I learned in Barcelona, Spain in 2018.
01:24But it was first taught by my mom. Pero the Spanish way of cooking the paella, I learned it from
01:30Barcelona, Spain.
01:31I will provide minimal help, chef. I apologize.
01:36So we will be cooking the paella using the paellera. So we call this paellera.
01:41Paellera.
01:42Yeah. So in Spain, this is where they cook the paella talaga. So we sprinkle a little of olive oil.
01:49Chef, question. What size is this? Kasi may nakikita ko, mas malaki pa eh.
01:53Yeah. Here at the restaurant, we serve three packs, six packs. And we have a party size of paella, which
01:58is 15 packs.
01:59Hmm. This is for? This is a three packs. Three packs. Yeah. Three packs paella.
02:06Parang pag ako kumain, pang one packs lang to. Pang one packs lang to.
02:11Chef, anong rice yan yung nilalagay?
02:13Okay. I'm using, here in my cocina, we use the paella rice. We use paella rice because it's different from
02:21other kinds of rice kasi the paella rice absorbs the broth and the sauce of the paella.
02:28Kasi ang experience mo lagi sa paella, parang mas sticky yung rice.
02:31Yes.
02:32Tapos, may flavor.
02:34Yes. So the broth that we use, that's chicken and seafood broth, because the one I'm going to cook right
02:42now is the marisco.
02:43So marisco is a seafood paella. It has shrimp, it has mussels, and clams. We're gonna saute it with rice
02:52na.
02:52Sige, tulong ito, Chef.
02:53In that way kasi, the juice and the seafood taste will remain or retain in the other rice.
03:02So we will saute this first.
03:06So the paella kasi originated in Valencia, Spain.
03:10So seafood talaga, actually, it started as a farmer's food.
03:15So yung mga farmers in Spain, in Valencia, parang they came up lang with rice, with seafood, and yun, they
03:24called it paella.
03:26Paella.
03:27People are thinking kasi when they hear paella, it's a very expensive dish.
03:31But in Spain, it started as farmer's food.
03:38So you can smell the aroma.
03:39I can smell it, initial ano pa lang ito.
03:42So that's actually the aroma of the seafood pa lang.
03:45So after simmering this, we will add on the Spanish ingredients.
03:50So we have, of course, paella, will not be paella without the saffron, and then the other secret spices that
03:56we use.
03:57And this is the very first dish I cooked during the pandemic.
04:02Ito talagang marisco ang binibenta ko online.
04:05Ito ba yung nag-viral?
04:07Yes.
04:07This one started everything.
04:09Mi Cocina started with this dish.
04:12So I was just posting it on Facebook and Instagram, and then some friends, they were like asking if I
04:19sell it.
04:20So I started selling it online.
04:22Me and a partner, which is a family friend, we opened up a small takeout place, and I called it
04:31Mi Cocina Paella.
04:32From a 19 square meter property, now it's a 400 square meter property.
04:38Since cafes are booming, bars are booming, restaurants are booming, so I decided to make it a cafe, a bar,
04:47and a restaurant as well.
04:49That's why we changed it to Mi Cocina Cafe-Restorante E-Bar.
04:53Chef, ano mangyayari pagkatapos na ito?
04:56Okay, so we have to simmer the rice until cooked, and then after that, it's ready to cook.
05:02Ah, okay.
05:04So, Food Explorers, habang hinihintayin natin yan, ikutin muna natin itong Mi Cocina.
05:11Food Explorers, habang busy pa si Chef na ianda yung paella, ikutin muna natin itong Mi Cocina.
05:18Tara!
05:21Buenas tardes, sir.
05:23Buenas tardes, ma'am.
05:24Okay, dito na tayo sa loob, kita mo naman.
05:26Greeting pa lang, alwa, Espanyol na.
05:28Buenas tardes, good afternoon.
05:30Dito, sa first floor, pagkapasok na pagkapasok natin, meron tayong makikita na cafe.
05:35Kung gusto nating chumil, ayan, may mga tables tayo dito.
05:39You can also order coffee from the counter.
05:43Buenas tardes.
05:44Now, tapos na kayong mag-coffee, gusto nyo dumirech na sa lunchtime.
05:49Gusto nyo makatikim ng the best Spanish food.
05:53Okay tayo.
05:54It has that perfect Spanish restaurant vibe.
05:57Meron sila dito ang nakalagay, que pasa.
06:00Which means, what's happening?
06:03Siyempre, and then dito yung event nila, yung private party, na pupwede nyo rin silang i-book.
06:12Kung gusto nyong magpahangin ng konti, we have an area for that.
06:17And it's very consistent with the vibe of the whole restaurant.
06:21So, if you guys are looking for Spanish food that gives you the whole experience, you guys should visit Mi
06:28Cucina here in Tomas, Murato.
06:30But, the tour ends now, and we are now off to the main event.
06:35Luto na kaya?
06:36Yung paeya para sa atin ni Chef.
06:38Ra, let's try it out.
06:41Chef, before we indulge, introduce muna natin sa Food Explorers, ano ba yung nakahanda sa atin sa table?
06:49Okay, so what we prepared for today is the gambas alahiyo.
06:55And then we have, this is our, my mom's heirloom recipe.
07:01So this is the las carne, res caldereta.
07:04Caldereta, yes.
07:04And of course, Mi Cucina's specialty, the marisco paella.
07:09Okay.
07:10Chef, gusto ko lang bumalik dun sa gambas.
07:13And that's best eaten with our sourdough bread.
07:17Whoa!
07:18Soaked in gambas sauce.
07:24So you'll taste the aroma of the gambas.
07:30And I like the clash of taste of the, like, the garlic with olive oil and the sourdough bread.
07:37Kasi parang tama yung pag-complement nila sa isa't isa when you taste them together.
07:43Actually, that's the best seller here in Mi Cucina also.
07:46Parang every table, they have to order gambas.
07:51I want you to try the Cayos a la Madreleña.
07:54So it's also a very famous Spanish cuisine.
08:00Mmm, yum.
08:04Pero, sasabihin ko dapat, Chef, yung mga strips kasi na ganito, usually in the comments, parang medyo matigas, gooey.
08:12Yes, yes.
08:13Yung ito, isang kagat mo, talagang madali siyang nguyain.
08:18Yes.
08:18Very tasty, very, very flavorful.
08:21Chef.
08:21Yeah, you're ready to taste the anon.
08:22I am ready.
08:23This is the heirloom recipe from my lolas, from my mom.
08:27So this is caldereta.
08:29Ito na.
08:30Blas carne des caldereta, or a Spanish caldereta.
08:34A Spanish caldereta.
08:35So a Spanish caldereta naman is, we don't use tomato sauce.
08:39So what we use is just the natural juice of the beef and olive oil.
08:46So if you'll notice, pag Spanish food talaga, maraming gamit palagi is olive oil.
08:57So it's very flavorful.
08:59Guys, nasana ko.
09:01Ang pangalang ko.
09:03Super sarap, Chef.
09:06And genuinely, this is so good.
09:08It mixes with the flavor of the chorizo and the olive with the secret spices as well.
09:16Yes, oo.
09:16And I appreciate the tenderness of the meat.
09:20Talaga nagsisip siya.
09:21Ang dali mong nguyain.
09:23Di ba?
09:25This is the marisco paella.
09:28Sumik kusina started with this dish talaga.
09:33Time to try it out.
09:38Wow.
09:40Okay.
09:42Chef.
09:42Ang sarap.
09:43Along with the seafood, I taste the tomato base.
09:48Okay.
09:48Ang ganda nung pag-combine natin dun sa seafood broth as well.
09:52Sa seafood broth.
09:52So this is the first paella na natikman ko na ganito yung lasa at ganito ka rich.
09:59Okay, so Martin, you're not done yet kasi we will let you taste our desserts here at Mi Cusina.
10:07Of course, Spanish latte.
10:08Spanish latte.
10:09The Basque cheesecake.
10:11And then the Spanish chocolate cake.
10:13I've tasted a few Spanish lattes.
10:17I think this is the best one I've tasted.
10:21Basque cheesecake.
10:23So in every city in Spain kasi they have a specialty.
10:28So like the chorizo that's in Bilbao, and then the paella in Valencia, and then the cheesecake naman in Basque
10:37region.
10:37So that's why it's called Basque cheesecake.
10:40And then the Spanish chocolate cake.
10:44Hindi nire-reveal na Chef Shatton with a pop of something.
10:47Yes.
10:48So that's the, for me, that's what stood out.
10:52Grabe.
10:53When you cook kasi you have to cook from your heart.
10:56But me, personally, I cook from my heart and soul.
10:59Whenever I cook, it's always with love.
11:02From our experience today, we are hoping for and praying for your success.
11:07Thank you, Martin.
11:08And thank you, Farm to Table, for having us.
11:11Thank you so much.
11:12Gracias.
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