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00:00It's a symphony of subtle, sweet, sour, salty, and one bite.
00:30It's a symphony of subtle, sweet, sour, and one bite.
01:00It's a symphony of subtle, sweet, sour, and one bite.
01:29Maming San Pablo, Bicol Express, syempre ng Bicol, Batchoy ng Iloilo, o masarap na Koratcha ng Mindanao, at marami pang iba.
01:42Mga pahandaan, lutong bahay, street food, o konting pampalasa lang, gaya ng toyo o patis, bastang alam ko, masarap talaga tayong kumain.
01:57Ano nga ba ang kwento sa likod ng mga paborito nating pagkain?
02:02Ano-ano mga pagkain, sariling atin?
02:05Ano nga ba ang hinahanap-hanap nating lasa na saktong-sakto lang para sa atin?
02:12Ang mga unang kwento tungkol sa pagkain Pilipino ay matatagpuan dito sa Cebu.
02:26Inihaw, sinabawan, kinilaw, mga pagkain inihain sa mga dumating na kastila na nagpapakita na kung tutuusin, masarap na talagang magluto at kumain ang mga ninuno natin.
02:56Nung dumating si Ferdinand Magellan, meron siyang kasama, ang pangalan ay Antonio Pigafetta.
03:05He was Venetian.
03:07To si Pigafetta, siya yung unang-unang sumulat ng medyo mahapahaba tungkol sa pagkain Pilipino.
03:16First ever written documents.
03:19Ang unang kinain niya while he was drinking, drinking roasted pork, nung tanghalian ay isda with broth at saka rice.
03:39So ang question namin, ano kaya yung kinain niya? Anong pangalan? Kasi hindi niya binigay.
03:46So sa saliksik, it's very likely na ang kinain niya ay tinola.
03:54Kasi yung salitang tola, ibig sabihin, to boil in water.
03:59It can be fish, it can be meat.
04:03If you eat tinola, you're eating pre-historic, pre-colonial food.
04:16Antonio Pigafetta, the chronicler of Magellan's Voyage, he wrote about what they ate when they arrived.
04:25And so he described it as, what, quote-unquote, we were served grilled fish, roasted meat, specifically pork.
04:36He said, they ate their fish raw. So I'm sure that's kinilaw.
04:42The first meal that was documented by a foreigner when they arrived in Cebu,
04:48it's su for suba, tu for tuwa, and kil for kilaw.
04:55What we Cebuanos jokingly call, shoot to kill.
05:03Isa ang lechon Cebu sa pinakamasarap na lechon na natikman ko.
05:08At dito sa Karkar Public Market, ang ground zero niyan.
05:12Good morning, sir.
05:19Good morning, sir.
05:20Oh, lechon.
05:20Merry lechon, sir.
05:28Good morning, sir.
05:29Good morning.
05:30Patikin na po ng lechon niyo.
05:32Parin.
05:33Sarap.
05:34Sarap talaga lechon niyo.
05:36Sarap.
05:37Nakakaiyak.
05:38Ang tindahan ni Aling Lita at Joel ang isa sa mga pioneers dito.
05:451972 pa, nang simulan ng tatay ni Aling Lita ang negosyo.
05:51Di pa talaga sikat ang lechon noon.
05:55Tapos may nagpalitsyon sa kanya.
05:58Tapos sabi niya, mas maganda sana noon na ganito na lang yung lechon natin.
06:02Kasi unang-una, puso talaga yung negosyo nila, sir.
06:05Yung hanging rice.
06:06Opo, kanin.
06:07Opo, sabi niya lang, maganda ko ha.
06:09Tapos naganap sa ng, ano, sir, pisto doon sa, sa merkado.
06:15Sila mismo ang nagtitimpla ng lechon at nagluluto na rin.
06:20Bawang, sibuyas, ang mga basic na pampalasa ni Aling Lita.
06:25Kung may inihaw na baboy noon sa Cebu, tingin niyo ba, tama ho bang sabihin na itong lechon ay dito rin talaga nagsimula?
06:37Yung mga kolonyal, tuwang-tuwang-tuwa sa ating inihaw na lechon na ganyan.
06:45Yung iniikot, tuwang-tuwa sila.
06:48Kasi sa kanila, pagkotchinilyo, yung malilit na baboy, hindi ganyan ang luto nila.
06:55They cut it in the middle and then they lay it open like a daing on a grill.
07:01So, sabi nila, iba sila magluto nitong kanilang lechon.
07:13Pero iba din ang innovation ni Chef Claude.
07:18Five ways kung magluto siya ng lechon.
07:22My wife challenged me, ano mo magagawa sa tira ng lechon aside from paksiw na lechon?
07:28That's the standard, most popular way of the leftover lechon, di ba? Pinapaksim lang.
07:34So, okay, sabi ko, gano'n. Sige, tingnan nga.
07:36That's how we started.
07:38I'm gonna serve the balat as is with the different toppings, sawsawa nga.
07:44And then, the ribs will be grilled with our inosal marinade.
07:50But served with an eggplant salad.
07:52A grilled eggplant salad.
07:53So, may gulay pa rin, remember that.
07:55Pangatlo, the trutters, kukunin nyo namanya, meron ng kumukulong sinigang na broth.
08:04So, sinigang na pata ng lechon.
08:08Pangapat, kukunin yung belly.
08:10Yung belly, yung tawag natin parang, di ba sa iba, chewing gum.
08:14Yung stringy part, na fiber, gano'n.
08:17They pull that.
08:18They shred it.
08:20They deep fry.
08:21Yun ang magiging lechon taco.
08:23Pritsyon, another word.
08:24Yung hind leg na dalawa, meron nakahandang tomato sauce.
08:29Yung kapampangan, we call it asadong bagi.
08:31Di kumpletong masarap na sisig kung walang sibuyas.
08:48At gaya ng bawang, ang lasa at amoy ng sibuyas, ang isa sa hinahanap-hanap nating mga Pilipino.
08:56Sa sisig mo din matitikman, ang magkakahalong lasa ng alat ng karne, asim ng kalamansi, anghang ng sili, at manamis-namis na sibuyas.
09:05Sa hindi nakakasuyang proportion ng mga ito.
09:09Pero ang sisig na kilala natin ngayon, ibang-iba sa sisig nung unang panahon.
09:15Dahil ang original na sisig ay gulay na may suka para sa mga buntis.
09:20Ang sisig, originally, kapampangan siya.
09:24The word itself is kapampangan.
09:26It came out in a kapampangan Spanish dictionary, 1732.
09:32And it was defined as a salad served with a vinaigrette.
09:35Sinabi, it's usually given down to a pregnant woman who's participating, naglilihi.
09:47Usually, yung naglilihi is she's given, like, green mango and bagong.
09:52But we all know, mango is seasonal.
09:55So in the absence of mango, she's given, like, manibalang na papaya, or singkamas, or even pipino, dip in vinegar.
10:03And that's the vinaigrette.
10:04Paano siya naging parts ng baboy?
10:07She's fed, boiled, pig's ears.
10:10Again, soaked in vinegar.
10:12What do you call that? Sisig babi.
10:14Ang Tagalog, kilawin na baboy.
10:16It's for the nutritional value of the pig's ears, the skin, the cartilage.
10:22It's supposed to help now develop the unborn child's bones.
10:26It's collagen, the skin, the cartilage, the tendons, collagen.
10:34Pero noong 1974, nagbago ang depenisyon ng sisig dahil kay Aling Lusing, ang nakaimbento ng modern-day sisig.
10:44Meron po kasing karendire yung lola ko.
10:48Then, habang nag-iihaw siya ng yung tenga ng baboy, nasunog.
10:56And then, noong time na nasunog, ginawa niya is tinad-tide niya.
11:00Then, after noon, tinimplahan niya ng lamansi, asin, betchin, paminta.
11:07Tapos, sinubukan niya ang isin sa mga customer niya.
11:12So, nagustuhan nila.
11:13Hanggang, ayun, hinahanap-hanap na halos araw-araw na po yun.
11:22Noong nagustuhan yung mga hinahain ni Lola, ano yung ginawan?
11:28So, bali na yun po, yung sinurb na po niya sa sisling plate.
11:33And then, kasama na nga po yung ingredients niya, pati yung karne.
11:37Hanggang dinagdagan po ng atay, ganyan.
11:39Hanggang nakuha na po doon sa talagang parang perfect na sisig na po talagang.
11:46Tingin mo, ito yung nangyari kay Lola?
11:48Oo.
11:48Naiwanan niya?
11:49Nga po, parang nasunog po siya.
11:51Kaya, pwede mo sadya yung sunugin ngayon?
11:54Eh, sinasadya na namin kung anong ginawa niya, kung anong nangyari.
11:58Ito yung next step na natin, yung start-up ta rin na siya.
12:02Ang lapot, o?
12:03Oo.
12:04Kita yung pagka-juicy ng baboy talaga.
12:06Sa tingin niyo ba, yung sisig ni Aling Lusing, sisig ni Lola mo, nakatulong din siya para yung Pampanga malagay sa culinary map.
12:17Pagdating sa pagkain, Pampanga, sisig, magkakakonek na gan.
12:21Oo naman, kasi lalo pag sinabi mo sisig, matik hanapin nila sa Pampanga.
12:28Lalo sa amin, sa aming pamilya namin.
12:30Pag narinig namin na may taghanap ng sisig, siyempre, ano kami, parang, ano kami, dahil sa lola ko nang galing yun eh.
12:39Sobrang proud po kami.
12:42Napansin niyo ba na hindi kumpleto ang lutuwing Pinoy kung walang sibuyas at bawang?
12:48Para sa mga Pilipino, sibuyas at bawang ang mga building blocks of flavor.
12:54Pag wala sila, di ba parang feeling natin walang lasa o kaya naman kulang.
13:01Parating may sibuyas, parating may bawang.
13:03Kasi yun yung mga, ano eh, parang building blocks ng flavor.
13:08Pati sa ibang cuisine, parating may sibuyas din at bawang.
13:11Pero depende na kung kailan mo siya ilalagay sa pag-start ng luto.
13:16Pag Pilipino yan, siguradong ibabrown niya muna yung garlic bago niya ilagay yung ibang gulay.
13:22And building blocks of flavor, yun ang tawag dyan.
13:25And ano sa tingin nyo to? Talagang lahat ng Pinoy, marirecognize siya.
13:31Kung baga parang innate na sa kanya yung mga ingredients na ito po.
13:35Kasi yun yung mga tumutubo sa mga, sa probinsya, sa kapiligiran.
13:41Yun yung available sa palengke, sa market.
13:43So yun ang yun yung gagamitin natin.
13:46So parang tingmamamalengke tayo, di naman nag-iiba yung mga gulay.
13:49At saka kasi walang four seasons dito eh.
13:51So yun ang yun.
13:52Yun ang yun yung mga gulay.
13:55Ngayong alam na natin ang mga nagpapalasa sa pagkaing Pinoy.
13:59Ano nga ba ang hinahanap ng panlasang Pinoy?
14:03O kaya, ano ba ang mga sangkap na makakaabot sa lasang hinahanap-hanap na iyon?
14:09Sa madaling salita, kailan mo masasabing masaya na ang tiyan mo dahil sa sarap ng pagkain?
14:22Pag nakuha mong tamang lasa, siguradong babalik-balikan ka nila anuman ang ihain mo.
14:28Sa loob na mahigit 40 years, yan ang napatunay ni Vivian ang nag-imbento ng tapsilog.
14:37Ang manamis-namis na maalat-alat na tapa, sakto sa asim-anghang na suka.
14:42Noong 1984, meron kami pwesto sa palengke, sa farmers.
14:52Yung sister-in-law ko, nagtitinda ng baboy sa palengke.
14:57Tapos yung husband ko, nagtitinda ng baboy, patulong ng hipag ko.
15:02Naisip ko na, hindi kaya ako maglutong bahay.
15:07So ang ganawa ko, hindi nagluto ko sa bahay namin.
15:09Nagtitinda ko ng pagkain Pilipino doon sa parking na Araneta.
15:15E malakas yung luto namin doon ng mga security guard.
15:19Pinapalis ako dahil dinudumog yung pagkain namin.
15:23Masara.
15:23Masara.
15:25So ngayon, ginama ako, nung pinapalis na ako doon,
15:28naglap ako ng pwesto. Dito ako nakakita sa Project 3.
15:33Sa nakita ko na mas gaganda rito yung kinabupasan ko,
15:38dito ako nagtayo ng tap sa niligyan.
15:41Naisip ko na pag sa umaga,
15:43kailangan may lutong mga pagkain katot ng tapa, diba?
15:48Mga tusino, lumunisa,
15:50mga ganyan mga lutong pang breakfast, diba?
15:53Mga daing na bangos.
15:56Naisip ko na pala na mas maganda siguro
15:58na ishorecut ko yung tapat sinangag at saka ito.
16:03Lahat ng klase ng glor-glog,
16:05eh ako yung nag-invento noon.
16:08Malambot, manamis-namis, maalat-alat.
16:12Tapos siyempre, di kompleto kung walang sawsawan.
16:15Yeah.
16:16Paano nyo naisipan na ganito ang timpla
16:18plus may sawsawan na kasama?
16:21Kailangan katapag na sukat
16:22na may bawang saka silin.
16:25At sino mag-aakalang magiging hit
16:38ang corned beef sinigang?
16:41Pero nang unang ipakilala ang corned beef sinigang,
16:44para bang inangkin natin siya
16:46as an original Filipino dish?
16:51Ginagawa nyo na siya dati.
16:53Gumagawa na ka.
16:53Mami ko gumagawa ng corned beef.
16:56From scratch?
16:57From scratch.
16:58Kasi lola ko gumagawa rin ng corned beef.
17:00Pero never nila sinigang.
17:02Parating corned beef and cabbage
17:03or kaya corned beef slab.
17:05Tapos ikakarving.
17:06Oo.
17:07Ikaw nang bahalang...
17:08Tapos may potatoes and mustard.
17:10Yung parang yung ano.
17:11Very western yung set-sup niya.
17:15Kahit may foreign ingredient,
17:17masasabi nyo pa rin na Filipino siya.
17:19Kunyari, itong sinigang na corned beef,
17:21masasabi kong Filipino dish pa rin siya
17:22kasi hindi nagbago yung profile nung dish
17:26at yung soul nung dish.
17:28Parang sinigang pa rin siya.
17:30May pampaasi, may mga gulay.
17:32Hindi ko binago yung mga gulay.
17:33Ang nagbago lang yung karne,
17:35na-cure siya.
17:36Ginawa siyang corned beef.
17:37Yun yung introduction to the dish.
17:40Pero the dish, hindi nagbago.
17:42Tsaka yun yung innovation
17:43yung ginaginawa ninyo.
17:44Oh, yun yung innovation.
17:48Yung Filipino cooking
17:50is rooted sa mother's cooking.
17:54Of course.
17:54And yun yung advantage natin.
17:56I've written that
17:57it's not a recipe per se.
17:59It's the memory of your childhood.
18:01That you were eating with your lola
18:03because yung
18:04talagang may iyak-iyak
18:06if you're in a foreign land.
18:08Tapos alam mo,
18:09namatay na yung mother mo,
18:10namatay yung lola mo.
18:11But it's the dish
18:13that links
18:13generation.
18:17You cook it
18:18trying to replicate
18:20your lora's recipe.
18:22Pero somehow,
18:23hindi mo makuha.
18:23Ang dami kong
18:24anecdotes, stories.
18:26So the adobo book
18:27is about the stories
18:28of these Filipinos
18:30from all over the world
18:31what adobo means to them.
18:33Na-realize ko din
18:34that I made them realize
18:36that they have to create
18:39their own adobo.
18:40Because they live
18:41in different times
18:42and they are faced
18:44with different ingredients.
18:46So they try to recollect
18:48their grandmother's adobo
18:50and try to cook it.
18:51Somehow,
18:51dah, hindi makuha-kuha.
18:53Until they realize that
18:55I have to create
18:57my own story.
18:58I have to create
18:59my own recipe.
19:01And then,
19:02yun ang papasa naman
19:03nila sa mga anak nila.
19:09Yung sinigang sa miso,
19:10ulo ng salmon.
19:12Pinoy ba yun?
19:13Sabi mo,
19:13imported na ingredient.
19:15No?
19:16Iningin yung salmon
19:17ang gagaling yun sa Alaska.
19:19Eh, siguro,
19:20na-discover
19:20na tayong Pilipino,
19:22I guess that's because
19:23we got it from the Chinese,
19:24that the fish head
19:26is the most priced
19:27fine.
19:29Yung mga Filipinos
19:31in Alaska,
19:32kasi nila gumawa
19:33ng sinigang,
19:34wala naman yung mga
19:35dapo-dapo,
19:36wala naman yung mga ganyan.
19:38At affordable,
19:40yung ulo ng salmon.
19:41Walang kumakain
19:42ng ulo ng salmon dyan.
19:43So, ginawa nilang sinigang,
19:46ang pang-asim nila
19:48ay lemon.
19:49Kasi yun lang ang meron
19:51ng panahon na yan.
19:53Saan nang nangyari?
19:54Salmon companies,
19:56nalaman nila that,
19:58oh, they like this
19:59salmon head.
20:00And now,
20:01they're starting to cook it
20:02in the Philippines
20:03and wala silang salmon head.
20:05So, they started sending
20:07salmon heads to us.
20:09That's the only reason
20:10we have salmon head.
20:11That's imported.
20:12And it became
20:14a popular
20:15Philippine dish
20:16in the homeland.
20:17Pero nagsimula siya
20:19sa diaspora cooking
20:20at dito pumunta.
20:21Usually,
20:22homeland cooking
20:23goes abroad.
20:25This one,
20:27diaspora cooking
20:28comes home.
20:29Bago pa man dumating
20:31ang mga Kastila,
20:32nagluluto na
20:33ang mga Pilipino
20:34at nyog
20:35ang isa sa mga
20:36pangunahing sangkap nila.
20:38Isampi hanggang manok
20:39ng mga tausug
20:40sa mga hindi na bago
20:41ng mga Kastila
20:42at hanggang ngayon,
20:44ang pagkain ito
20:45na hinaluan
20:46ng sinunog na nyog
20:48ay isa sa mga
20:49masasarap na pagkain
20:51ng mga Pilipinong
20:52mula
20:52sa Western Mindanao.
20:54Ang pinaka-base
20:55at importanteng ingredient
20:57ng pianggang manok
20:58is called
20:59the pamapa.
21:01Ito,
21:01the pamapa over here
21:02is a mix
21:03of seven Asian spices.
21:05Meron tayong garlic,
21:07we have onion,
21:08we have lemongrass,
21:10we have turmeric,
21:11we have regular ginger,
21:13salt,
21:14pepper to taste,
21:15and ang pinaka-importante
21:16sa lahat
21:17is yung bird coconut
21:19or locally called
21:20sunog lahing.
21:21Kaya ito itim
21:22dahil sinunog yung nyog
21:24at hinalo sa spices na ito
21:27the main ingredient
21:28ng ating chicken pianggang
21:29or pianggang manok.
21:30Andi ito Spanish influence,
21:32andi ito Chinese influence,
21:34purely tausog.
21:36Yes.
21:36Sila lang ang gumawa nito.
21:38Yes.
21:38Basically,
21:39itong ating pianggang manok
21:41is truly Filipino.
21:42Yung pianggang,
21:45lalo na nung unang panahon,
21:46special food yan.
21:47So,
21:48sinaserve yan
21:48pag may mga ritual
21:50or may mga ceremony
21:51or
21:52mahahalagang occasion.
21:54So,
21:54kunyari,
21:55may kinakasal,
21:56di ba?
21:56Or,
21:57meron silang
21:58special na kasunduan.
21:59So,
22:00dun niluluto
22:01yung dish na yan.
22:03Sa mga tausog dishes,
22:04makikita natin
22:05na maraming nyog.
22:06Talaga.
22:07Primary source
22:08siya of fat.
22:09So,
22:09naging unique siya
22:09kasi
22:10dun sa
22:11culinary culture
22:12ng mga tausog,
22:14ginagamit nila yung
22:15gata on its own,
22:17ginagamit din nila yung sunog.
22:18And,
22:18meron pa nga midway
22:19pag gumagawa sila ng bubok.
22:21So,
22:21niro-roast siya.
22:22Right?
22:23So,
22:23yung nyog na yan,
22:25mahalaga siya
22:25kasi
22:26it gives
22:27different layers
22:28of flavor
22:29dun sa kanilang pagkain.
22:31Na-preserve
22:32ng pianggang
22:34ang kultura
22:35ng mga tausog,
22:36in my opinion,
22:37kasi
22:38ginagawa nila regularly.
22:41At bukod pa ron,
22:42and more importantly,
22:43yung pagkain kasi,
22:45yung culinary culture,
22:46yung gastronomy,
22:47bahagi talaga siya
22:48ng bigger culture
22:49ng isang ethno-linguistic group.
22:57Chef,
22:58napansin ko,
22:59tayong mga Pilipino,
23:00masaya tayo
23:02pag may maalat,
23:03maasim,
23:05masaya din tayo
23:06pag may matamis.
23:07Ito ba talaga
23:08yung parang
23:09dimensions
23:10o boundaries
23:11ng panlasang Pilipino?
23:12I would call that
23:13the profiles
23:14of our panlasan.
23:15Sweet,
23:16sour,
23:16salty in one bite.
23:18Mahilig tayo
23:19yung paghalo-halo
23:20mo yung mga taste na yan.
23:22The easiest way
23:22to define
23:23our cuisine
23:25is
23:26it's a symphony
23:27of subtle,
23:29sweet,
23:30sour,
23:30salty,
23:31and maybe a bit bitter.
23:32So a combination
23:34of all this
23:35in one bite.
23:37Our panlasa
23:38is shaped
23:38by our geography,
23:40by what is available,
23:41what is abundant
23:42in that area.
23:46Having savory dishes
23:47or sa Tagalog,
23:48malinam nam.
23:50Lahat ng pagkain
23:51ng Pilipino
23:51sadyang malinam nam.
23:53It's not bland,
23:54it's not too salty,
23:55it's not too sweet,
23:56it's a balance
23:57of all the authentic
23:58flingers.
23:59That's what makes it
24:00the best and unique.
24:02In terms of sourness,
24:05saan po galing
24:06yung ating sour taste?
24:08Hindi lang naman sa suka.
24:11Marami tayo mga dahon
24:12na maaring gamitin.
24:15Yung mga alagaw,
24:16for instance,
24:16pwede yung gamitin.
24:18Ang dayap
24:18na ginagamit.
24:20From those
24:21natural,
24:22unprocessed
24:23ingredients
24:25plus
24:27vinegars
24:28of all sorts.
24:30Diyan galing
24:31yung asin.
24:33Now,
24:34the salt,
24:35yun,
24:36galing sa asin.
24:37Talaga.
24:38Iba-iba yung
24:39klase ng
24:40pagkawa ng asin.
24:42The Visayas
24:43had its own
24:44style.
24:46The Pangasinan area
24:47had its own
24:48style,
24:49diba?
24:50And then,
24:51during the galleon trade,
24:53kailangan na
24:53maraming,
24:54maraming,
24:54maraming asin.
24:55Para ma-preserve
24:56yung mga foods
24:58that were going
24:59to go on the galleon.
25:03Ano ho yung
25:04nangingibabaw
25:04na talagang
25:06hinahanap na
25:07panlasa ng pig.
25:09Ang hinahanap ng Pinoy,
25:11gusto niya malinamnam,
25:12nagpapuntang maalat,
25:14tas mayilig din siya
25:15sa maasim,
25:16tas mayilig siya
25:17sa brown garlic.
25:19So yung maasim,
25:21maalat,
25:22garlic,
25:23parang yun yung
25:24nangingibabaw.
25:25Na kahit anong
25:26kind of cooking,
25:29lumalabas yun.
25:30Paano nyo
25:31idedefine
25:32yung
25:32Filipino dish
25:33talaga?
25:35So ang
25:35Filipino dish
25:36ay
25:37gumagamit
25:38ng mga
25:38native
25:38ingredients,
25:40mga
25:40suka,
25:41patis,
25:42toyo,
25:43and the
25:44native vegetables,
25:45tsaka kung ano yung
25:46mga meron tayo
25:46na mga
25:47isda,
25:49manok,
25:50baboy,
25:51ganyan.
25:51Sa iba-ibang
25:52pamamaraan
25:53ng pagluluto,
25:54na,
25:55kunyari,
25:55frying,
25:56steaming,
25:57o kaya
25:57stewing,
25:58pero yung
25:59flavor profile niya,
26:01lahat nagbe-blend.
26:02Minsan,
26:03two flavors
26:03in one dish,
26:04kunyari,
26:05tamis-anghang,
26:06alat at tamis,
26:07o kaya,
26:08maalat at maanghang,
26:10pero walang
26:10nangingibabaw na spices,
26:13walang strong flavors
26:14ng herbs,
26:15balanced lang siya,
26:16pero malinamnam.
26:18So,
26:18mahirap mag-identify
26:20ng one single dish
26:21kasi malawak
26:21ang cuisine ng Philippines
26:23kasi ang daming
26:24provinces,
26:25ang daming islands,
26:26pero ang nangingibabaw
26:27is balanced flavor
26:29na malinamnam.
26:34Filipino cuisine
26:35for me is
26:36basically,
26:37it's something
26:38that comes with
26:39a story,
26:40a rich culture,
26:41a rich heritage
26:42of specific people
26:43from specific regions
26:45of the country.
26:46Kasi it's hard
26:47to really put it
26:48as one context
26:49kasi we're broken down
26:50into three
26:51huge major islands.
26:53But each
26:54and every island
26:55has local tribes
26:57that represents
26:58their cuisine
26:58that makes it
27:00truly Filipino
27:00because it tells
27:01of their story,
27:03it tells of
27:04who they are
27:04as a people,
27:06and it represents
27:07them.
27:08So for me,
27:09that is what
27:10authenticity is
27:11and that is what
27:12truly Filipino is.
27:13the history
27:19of our food
27:20as Filipinos.
27:22It's so important,
27:23J.G.
27:23because the
27:24culture of our
27:26culinary,
27:27it's not just
27:28how to eat,
27:30what the ingredients
27:31if it's not.
27:33How do we
27:34eat people?
27:36What do we get
27:37out of it
27:37as a person?
27:39And what does
27:39the guest
27:40get out of it?
27:42What are our
27:42customs?
27:45That's also
27:45in America.
27:52Speaking for,
27:55from personal
27:56experience,
27:57I've read a lot
27:58of articles
28:00written by
28:01Phil Amps
28:01themselves
28:02that they were
28:04partly to blame
28:05for that
28:06lack of interest
28:08and lack of,
28:09you can say,
28:10talagang hindi nila
28:10alam ang Philippine
28:11cuisine.
28:12It was because
28:13there was a lot
28:14of food shaming
28:15in America
28:16for the Phil Amps
28:17growing up.
28:18Tinatago nila,
28:19but they eat it
28:20every day at home.
28:22Hindi ninala pa sa bahay.
28:24Sa kanila nga,
28:25talagang they were
28:26like ashamed
28:27of their,
28:27so tinatago,
28:28and they want
28:29to assimilate
28:30with the American
28:31society,
28:32meaning with the
28:32mainstream.
28:34Nagigibagay.
28:35So nung bandang huli
28:36nag-turn na yung
28:37kuhan,
28:38everybody now
28:39is joining
28:40the bandwagon,
28:41Pinoy ako.
28:42I mean,
28:42they're claiming
28:43their Filipino
28:43heritage,
28:44mga Phil Amps,
28:45mga young ones,
28:46that they're trying
28:48to,
28:48parang to learn
28:49about their
28:50mother's cuisine,
28:52their mother's
28:53heritage.
28:54Para sa akin,
28:55parang we just
28:55bided our time.
28:57Now it's
28:58our decade.
29:05Kung tutusin,
29:06wala pa talaga
29:07tayong
29:07national dish.
29:09Oo,
29:09alam natin
29:11ang gusto
29:11nating
29:12lasa,
29:13pero dahil
29:13may kanya-kanyang
29:14versyon
29:15ang ating
29:16mga timpla,
29:17may kanya-kanya
29:18din tayong
29:18diskarte
29:19sa pagluluto
29:20depende
29:21sa available
29:22na ingredients.
29:24Pero sa lahat
29:26ng ito,
29:27iisa ang
29:28nagbubuklod
29:28ng lutuwing
29:29Pilipino.
29:30Ang mga kwento
29:34at sama-samang
29:35karanasan natin
29:36bilang isang
29:38bansa.
29:47Dito sa
29:49Filipino
29:50mother's
29:51cooking,
29:52very
29:53important
29:54because
29:55yun nga,
29:55no,
29:56ibinabalik
29:57niya yung
29:57memories,
29:58binabalik
29:59niya yung
30:00emotional
30:01attachment
30:02sa home.
30:04Exactly,
30:05the emotional
30:05attachment.
30:07So naninibago
30:08yung panlasa,
30:10naninibago
30:10yung
30:11ingredients.
30:12So there's
30:13always a story
30:13behind
30:14every dish.
30:17Pagkain,
30:18walang kwento,
30:19walang kwenta.
30:29does the food
30:36show our culture
30:37to be
30:39one that
30:40desires
30:40excellence?
30:43I think
30:43our food
30:44does.
30:45Hindi lang po
30:45siya
30:46may lasa,
30:48hindi lang
30:48siya
30:48masarap,
30:50nakari
30:50siya
30:50maging
30:51malinamnam.
30:52yun ang
30:53talagang
30:54highest
30:55level.
30:56Dito sa atin,
30:57nakalimutan na
30:58meron pala tayong
30:58comfort food
31:00word.
31:01It comes out
31:02of Pampanga,
31:03liag,
31:04L-I-A-G,
31:05which means
31:06affection.
31:07Pagkain
31:08meliag
31:10o pagkain
31:11maliliag,
31:13food with
31:13endearment,
31:15food that
31:16has loaded,
31:17food loaded
31:18with affection.
31:19When you
31:20compare my
31:21mother's
31:21cooking with
31:22that of
31:23some renowned
31:23chef,
31:24aabot ba siya
31:25sa malinamnam
31:27na level?
31:28Baka hindi po.
31:30Pero hindi
31:30nabalik kasi
31:31ang mahal,
31:32mahalaga sa akin,
31:33the affection
31:34that the food
31:35gives me.
31:37The other
31:37question though
31:38is,
31:39makikita ba
31:40yung karangalan
31:41ng Filipino
31:43sa pagkain?
31:46Sa may
31:46Visayas,
31:48meron tayong
31:49nahanap na
31:49salita,
31:51naya-naya.
31:52Ang unang
31:52definition
31:53ng naya-naya,
31:55to take care
31:56of visitors,
31:58to listen
31:59to them,
32:00to make
32:01them happy.
32:02Di maganda siya.
32:04Parang
32:05native word
32:06ng hospitality.
32:08We need
32:09to cook
32:09for others,
32:10it's important
32:11to cook
32:12not just
32:12to eat.
32:14And it is
32:14important
32:15to us
32:16individually
32:17to give
32:18food to
32:18other people.
32:20Yun ang
32:20pakikipagkapwa
32:21natin
32:22through food.
32:24Yan ang
32:25karangalan
32:26ng isang
32:27Pilipino.
32:28kikipagap.
32:29An
32:30kikipagap.
32:30An
32:31kikipagap.
32:32An
32:33kikipagap.
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