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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.
05:13Hi, sir.
05:14Good morning, sir.
05:15Oh, lechon.
05:16Oh, lechon.
05:25Good morning po.
05:26Good morning.
05:27Patikin na po ng lechon niya.
05:28Parang yun.
05:29Ang sarap.
05:30Sarap talaga lechon niya.
05:31Sarap.
05:32Nakakaiyak.
05:34Ang tindahan ni Aling Lita at Joel
05:37ang isa sa mga pioneers dito.
05:391972 pa
05:41At ito pa, nang simulan ng tatay ni Aling Lita ang negosyo.
05:47Hindi pa talaga sikat ang lechon noon.
05:50Tapos may nagpalitsyon sa kanya.
05:53Tapos sabi niya, mas maganda sana noon na ganito na lang yung negosyo nila.
05:57Kasi unang-una, puso talaga yung negosyo nila.
05:59Sir, yung hanging rice, o po kanin.
06:02Tapos sabi niya lang, maganda po ha.
06:04Tapos naganap sa ng pisto doon sa merkado.
06:08Sila mismo ang nagtitimpla ng lechon at nagluluto na rin.
06:15Bawang, sibuyas, ang mga basic na pampalasa ni Aling Lita.
06:21Kung may inihaw na baboy noon sa Cebu,
06:24tingin niyo ba, tama ho bang sabihin na itong lechon ay dito rin talaga nagsimula?
06:32Yung mga kolonyal, tuwang-tuwang-tuwa.
06:36Sa ating inihaw na lechon, nagganyan.
06:40Yung iniikot, tuwang-tuwa sila.
06:43Kasi sa kanila, pag kutsinilyo, yung malilit na baboy,
06:48hindi ganyan ang luto nila.
06:50They cut it in the middle and then they lay it open like a daing on a grill.
06:56So sabi nila, iba sila magluto nitong kanilang lechon.
07:08Pero iba din ang innovation ni Chef Claude.
07:13Five ways kung magluto siya ng lechon.
07:17My wife challenged me,
07:19ano mo magagawa sa tira ng lechon aside from paksil na lechon?
07:23That's the standard, most popular way of the leftover lechon, di ba?
07:27Pinapaksil lang.
07:29So, okay, sabi ko, ganun.
07:30Sige, tingnan nga.
07:31That's how we started.
07:33I'm gonna serve the balat as is
07:35with the different toppings, sausawa nga.
07:39And then, the ribs will be grilled with our inasal marinade
07:44but served with an eggplant salad.
07:47A grilled eggplant salad.
07:49So may gulay pa rin, remember that.
07:50Pangatlo, the trutters, kukunin yan mamaya,
07:55meron ng kumukulong sinigang na broth.
07:59So sinigang na pata ng lechon.
08:03Pangapat, kukunin yung belly.
08:05Yung belly, yung tawag natin parang,
08:07dibay sa iba, chewing gum.
08:09Yung stringy part, na fiber, ganun.
08:12They pull that.
08:13They shred it.
08:14The deep fry, yun ang magiging lechon taco.
08:18Pritsyon, in other words.
08:20Yung hind leg na dalawa,
08:22merong 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,
08:45ang lasa at amoy ng sibuyas
08:47ang 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
09:00sa hindi nakakasuyang proportion
09:02ng mga ito.
09:04Pero ang sisig na kilala natin ngayon,
09:07ibang-iba sa sisig
09:08nung unang panahon.
09:10Dahil ang original na sisig
09:12ay gulay na may suka
09:14para sa mga buntis.
09:16Ang sisig, originally, kapampangan siya.
09:20The word itself is kapampangan.
09:21It came out in a kapampangan Spanish dictionary,
09:251732.
09:27And it was defined as a salad
09:29served with a vinaigrette.
09:35Sinabi, it's usually served,
09:36given down to a pregnant woman
09:38who's in part is paid.
09:40Naglilihi.
09:42Usually, yung naglilihi
09:44is she's given green mango
09:46and bago.
09:47But we all know,
09:48mango is seasonal.
09:49So in the absence of mango,
09:52she's given like
09:52manibalang na papaya
09:54or singkamas
09:55or even pepino
09:56deep in vinegar.
09:58And that's the vinaigrette.
09:59Paano siya naging
10:00parts ng baboy?
10:02She's fed,
10:03boiled,
10:04pig's ears.
10:05Again,
10:06soaked in vinegar.
10:07What do you call that?
10:08Sisig babi.
10:09Ang Tagalog,
10:10kilawin na baboy.
10:11It's for the nutritional value
10:13of the pig's ears,
10:14the skin,
10:15the cartilage.
10:17It's supposed to help now
10:19develop the unborn child's bones.
10:21It's collagen.
10:22The skin,
10:23the cartilage,
10:24the tendons,
10:24collagen.
10:30Pero noong 1974,
10:32nagbago ang depenisyon
10:33ng sisig
10:34dahil kay Aling Lusin
10:36ang nakaimbento
10:37ng modern-day sisig.
10:39Meron po kasing
10:41karendire yung lola ko.
10:43Then,
10:44habang nag-iihaw siya
10:46ng
10:46yung tenga ng baboy,
10:48nasunog.
10:51And then,
10:52noong time na nasunog,
10:53ginawa niya
10:54is tinagtag niya.
10:55Then after noon,
10:56tinimplahan niya
10:57ng
10:57lamansi,
10:59asin,
11:00betchin,
11:01paminta.
11:02Tapos,
11:03sinubukan niya
11:04ang isend sa mga
11:05customer niya.
11:07So,
11:07nagustuhan nila.
11:08Hanggang
11:09kinahanap-anap
11:12na halos
11:13araw-araw
11:14na po yun.
11:17Nung
11:18nagustuhan
11:19yung mga
11:20hinahain ni Lola,
11:22ano yung ginawa niya?
11:24Bali,
11:24ayun po yung
11:25sinurb na po niya
11:26sa sisigling plate
11:27and then,
11:28kasama na nga po
11:29yung ingredients niya,
11:31pati yung karne.
11:32Hanggang
11:32dinagdaga na po
11:33ng atay,
11:34ganyan.
11:34Hanggang
11:35nakuha na po
11:35dun sa talagang
11:36parang perfect
11:37na sisigna po tala.
11:38Tingin mo,
11:41ito yung
11:42nangyari
11:42kay Lola?
11:43Oo.
11:43Naiwanan niya.
11:44Ako yung parang
11:45nasunog po siya.
11:46Kaya,
11:47pwede mo sadya
11:48yung sunugin
11:48ngayon?
11:49Sinasadya na namin
11:50kung anong
11:52ginawa niya,
11:53kung anong
11:53nangyari.
11:53Ito yung
11:54next step na natin,
11:55yung start-up
11:56tarin na siya.
11:57Ang lambot,
11:58o?
11:58Oo.
11:59Kita yung
11:59pagka-juicy
12:00ng baboy
12:01talaga.
12:01Sa tingin nyo ba
12:03yung sisig
12:04ni Aling 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 agad.
12:16Oo naman,
12:17kasi lalo pag sinabi mo
12:19ng sisig,
12:20matik hanapin
12:21ni 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 nyo ba
12:38na hindi kumpleto
12:39ang lutuing 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
13:14ibabraw niya muna yung garlic
13:15bago niya ilagay
13:16yung ibang gulang.
13:17Building blocks of flavor
13:19yun ang tawag diyan
13:20and
13:21ano sa tingin nyo to?
13:23Talagang
13:23lahat ng Pinoy
13:24marirecognize 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
13:33sa 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,
13:42di 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 mga 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
13:59ang 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,
14:20siguradong 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,
15:05nagtinda ako ng
15:06pagkain Pilipino
15:07doon sa parking
15:08na 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-ap ako ng pwesto.
15:24Dito ako nakapita
15:25sa Project 3.
15:28Sa nakita ko na
15:29mas gaganda rito
15:31yung pinabupasan ko,
15:33dito ako nagtayo
15:34ng tapsilig yan.
15:35Naisip ko na
15:37pag sa umaga,
15:38kailangan may lutong
15:40mga pagkain katod
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 glor-glog,
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
16:17nga suka
16:17na may bawang
16:19tsaka sinin.
16:20At 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?
16:46Ginagawa nyo na siya dati.
16:48Gumagawa lang ka.
16:48Yung corned beef?
16:51From scratch?
16:52From scratch.
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 corned beef
16:59slab.
17:00Tapos ika-carving.
17:01O.
17:02Ikaw nang bahalang
17:03magsostad.
17:03Tapos may potatoes
17:04and mustard.
17:05Yung parang
17:06yung ano sa
17:06very western yung
17:07sets up niya.
17:10Kahit may foreign
17:10ingredient,
17:12masasabi nyo
17:12pa rin na
17:13Filipino siya?
17:14Kunyari,
17:15itong sinigang
17:15na corned beef,
17:16masasabi kong
17:16Filipino dish pa rin siya
17:17Kasi hindi nagbago yung profile ng dish at yung soul ng dish.
17:23Parang sinigang pa rin siya, may pampaasi, may mga gulay.
17:27Hindi ko binago yung mga gulay.
17:28Ang nagbago lang yung karne, na-cure siya, ginawa siyang corned beef.
17:33Yun yung introduction to the dish.
17:35Pero the dish, hindi nagbago.
17:37Tsaka yun yung innovation yung ginaginawa ninyo?
17:39Oh, yun yung innovation.
17:40Yung Filipino cooking is rooted sa mother's cooking.
17:49And yun yung advantage natin.
17:51I've written that it's not a recipe per se.
17:54It's the memory of your childhood.
17:56That you were eating with your lola.
17:59Because you're...
17:59Talagang may iyak-iyak ka if you're in a foreign land.
18:03Tapos alam mo, namatay na yung mother mo, namatay yung lola mo.
18:06But it's the dish that links generation.
18:10You cook it, trying to replicate your lola's recipe.
18:17Pero somehow, hindi mo makuha.
18:18Ang dami kong anecdotes, stories.
18:21So the adobo book is about the stories of these Filipinos all over the world.
18:27What adobo means to them.
18:28Na-realize ko din sa ano, that I made them realize
18:31that they have to create their own adobo.
18:35Because they live in different times.
18:37And they are faced with different ingredients.
18:41So they try to recollect their grandmother's adobo.
18:45And try to cook it.
18:46Somehow, daw, hindi makuha-kuha.
18:48Until they realize that I have to create my own story.
18:53I have to create my own recipe.
18:55And then, yun ang papasa naman nila sa mga anak nila.
19:04Yung sinigang sa miso, ulo ng salmon.
19:07Pinoy ba yun?
19:08Sabi mo, imported na ingredient.
19:10No?
19:11Ining yung salmon, ang gagaling yun sa Alaska.
19:14Eh, siguro, na-discover na tayong Pilipino,
19:17I guess that's because we got it from the Chinese,
19:19that the fish head is the most-priced part.
19:24Yung mga Filipinos in Alaska,
19:27kasi din na gumawa ng sinigang,
19:29wala naman yung mga lapo-dapo,
19:31wala naman yung mga ganyan.
19:33At affordable, yung ulo ng salmon.
19:36Walang kumakain ng ulo ng salmon dyan.
19:39So, ginawa nilang sinigang.
19:42Ang pang-asim nila ay lemon.
19:44Kasi yun lang ang meron ng panahon na yan.
19:48Sa ano niyari?
19:49Salmon companies,
19:51nalaman nila that,
19:53oh, they like this salmon head.
19:56And now they're starting to cook it in the Philippines
19:58and wala silang salmon head.
20:00So, they started sending salmon heads to us.
20:04That's the only reason we have salmon head.
20:06That's imported.
20:07And it became a popular Philippine dish in the homeland.
20:12Pero nagsimula siya sa diaspora cooking.
20:16At dito pumunta.
20:17Usually, homeland cooking goes abroad.
20:20This one, diaspora cooking comes home.
20:24Bago pa man dumating ang mga Kastila,
20:27nagluluto na mga Pilipino
20:29at nyog ang isa sa mga pangunahing sangkap nila.
20:33Isampi hanggang manok na mga tausug
20:35sa mga hindi na bago ng mga Kastila.
20:37At hanggang ngayon,
20:39ang pagkain ito na hinaluan
20:41ng sinunog na nyog
20:43ay isa sa mga masasarap na pagkain
20:46ng mga Pilipinong mula sa Western Mindanao.
20:49Ang pinaka-base at importanteng ingredient
20:52ng piyanggang manok
20:53is called the pamapa.
20:56Ito, the pamapa over here
20:57is a mix of seven Asian spices.
21:00Meron tayong garlic,
21:02we have onion,
21:03we have lemon grass,
21:04we have turmeric,
21:06we have regular ginger,
21:08salt,
21:09pepper to taste.
21:10And ang pinaka-importante sa lahat
21:12is yung burnt coconut
21:14or locally called sunog 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 piyanggang
21:24or piyanggang manok.
21:25Hindi ito Spanish influence,
21:27hindi ito Chinese influence,
21:29purely tausug.
21:31Yes.
21:31Sila lang ang gumawa nito.
21:33Yes, basically,
21:34itong ating piyanggang manok
21:36is truly Filipino.
21:39Yung piyanggang,
21:40lalo na noong unang panahon,
21:41special food yan.
21:42So, sinaserve yan
21:43pag may mga ritual
21:45or may mga ceremony
21:46or mahalagang occasion.
21:49So, kunyari,
21:50may kinakasal,
21:51di ba?
21:52Or meron silang
21:53special na kasunduan.
21:54So,
21:55dun niluluto yung dish na yan.
21:58Sa mga tausug dishes,
21:59may kita natin
22:00na maraming nyog.
22:01Talaga.
22:02Primary source siya
22:03of fat.
22:04So, naging unique siya
22:04kasi dun sa
22:06culinary culture
22:07ng mga tausug,
22:09ginagamit nila yung
22:10gata on its own,
22:12ginagamit din nila yung sunog.
22:13And meron pa nga
22:14midway
22:14pag gumagawa sila
22:15ng bubuk.
22:16So, niro-roast siya.
22:17Right?
22:18So, yung 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,
22:33kasi
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, napansin 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.
23:10Sweet, sour, salty
23:11in one bite.
23:13Mahilig tayo dun,
23:14yung paghalo-halo mo,
23:15yung mga tastes na yan.
23:17The easiest way
23:17to define
23:18our cuisine
23:20is that 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.
23:41Having savory dishes
23:42or sa Tagalog,
23:43maninam-nam.
23:45Lahat ng pagkain
23:46ng Pilipino
23:46sadyang mali-nam-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
24:04sa suka.
24:06Marami tayo
24:06mga dahon,
24:07na maaaring gamitin.
24:10Yung mga alagaw,
24:11for instance,
24:11pwede yung gamitin.
24:13Ang dayap
24:13na ginagamit.
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 yung
24:34klase ng paggawa
24:36ng asin.
24:38The Visayas
24:38had its own style.
24:41The Pangasinan area
24:42had its own style,
24:44di ba?
24:45And then,
24:46during the galleon trade,
24:48kailangan na maraming,
24:49maraming,
24:49maraming asin
24:50para ma-preserve
24:52yung mga foods
24:53that were going
24:54to go on the galleon.
24:58Ano ho yung nangingibabaw
24:59na talagang
25:01hinahanap na panlagan
25:02ng pilasa ng piga?
25:04Ang hinahanap ng Pinoy.
25:06Gusto niya malinamnam,
25:07nagpapuntang maalat,
25:09tas mahilig din siya
25:10sa maasim,
25:11tas mahilig siya
25:12sa brown garlic.
25:14So yung maasim,
25:16maalat,
25:17garlic,
25:18parang yun yung
25:19nangingibabaw
25:20na kahit anong
25:21kind of cooking,
25:24lumalabas yun.
25:25Paano nyo
25:26i-define
25:27yung Filipino dish talaga?
25:30So,
25:30ang Filipino dish
25:31ay
25:32gumagamit
25:33ng mga native
25:33ingredients,
25:35mga suka,
25:36patis,
25:37toyo,
25:38and the native vegetables,
25:40tsaka kung ano yung
25:41mga meron tayo
25:42na mga
25:42isda,
25:44manok,
25:45baboy,
25:46ganyan.
25:46Sa iba-ibang
25:47pamamaraan
25:48ng pagluluto,
25:49na,
25:50kunyari,
25:50frying,
25:52steaming,
25:52o kaya stewing,
25:53pero yung
25:54flavor profile niya,
25:56lahat nagbe-blend.
25:57Minsan,
25:58two flavors
25:58in one dish,
25:59kunyari,
26:00tamis-anghang,
26:01alat at tamis,
26:02o kaya,
26:03maalat at maanghang,
26:05pero walang nangingibabaw
26:06na spices,
26:08walang strong flavors
26:09ng herbs,
26:10balanced lang siya,
26:11pero malinamnam.
26:13So,
26:13mahirap mag-identify
26:15ng one single dish
26:16kasi malawak
26:17ang cuisine
26:17ng Philippines
26:18kasi ang daming
26:19provinces,
26:20ang daming islands,
26:21pero ang nangingibabaw
26:22is balanced flavor
26:24na malinamnam.
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 people
26:39from specific regions
26:40of the country.
26:41Kasi,
26:41it's hard to really
26:42put it as one context
26:44kasi we're broken down
26:46into three
26:46huge,
26:47major islands,
26:48eh.
26:48But each and every island
26:50has local tribes
26:52that represents
26:53their cuisine
26:54that makes it
26:55truly Filipino
26:55because it tells
26:56of their story,
26:58it tells of
26:59who they are
26:59as a people,
27:01and it represents
27:02them.
27:03So, for me,
27:04that is what
27:05authenticity is
27:06and that is what
27:07truly Filipino is.
27:11Gano'o kalaga
27:12na pag-aralan
27:13ang history
27:14ng ating pag-ain
27:15bilang mga Pilipino?
27:17Napaka-importante,
27:18Gigi,
27:18kasi ang kasaysayan
27:20ng ating kulinaria,
27:22hindi lang
27:23kung papano
27:24lulutuin,
27:25kung ano yung
27:25mga ingredients,
27:27kung hindi.
27:28Papano natin
27:29pinapakain
27:30ng mga tao?
27:31What do we get
27:32out 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 din
27:41sa kasaysayan
27:42ng ating kulinaria.
27:43In America na lang,
27:48speaking for,
27:50from personal
27:51experience,
27:52I've read a lot
27:53of articles
27:55written by
27:56Phil Amps
27:57themselves
27:57that they were
27:59partly to blame
28:00for that
28:01lack of interest
28:03and lack of,
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 Phil Amps
28:12growing up.
28:13Tinatago nila,
28:14but they eat it
28:15every day at home.
28:17Hindi ninalabas
28:18sa 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 the
28:28mainstream.
28:29Nag-ibagay.
28:30So nung 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 heritage.
28:39Mga Phil Amps,
28:40mga young ones,
28:41they're trying
28:43to learn
28:44about their
28:45mother's cuisine,
28:47their mother's
28:48heritage.
28:49Para sa akin,
28:50parang we just
28:50bided our time.
28:52Now it's our
28:53decade.
29:00Kung 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
29:33bansa.
29:34dito sa
29:44Filipino
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 home.
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.
30:29Does the food
30:31show our
30:32culture
30:32to be
30:34one that
30:35desires
30:35excellence?
30:38I 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 atin,
30:52nakalimutan
30:52na meron pala
30:53tayong
30:53comfort food
30:55word.
30:56It comes out
30:57of pampanga,
30:58liag,
30:59L-I-A-G,
31:00which means
31:01affection.
31:03Pagkain
31:03meliag
31:05o pagkain
31:06maliliag.
31:08Food
31:08with
31:08endearment.
31:10Food
31:10that has
31:11loaded,
31:12food loaded
31:13with affection.
31:14When you
31:15compare my
31:16mother's
31:16cooking with
31:17that of
31:18some renowned
31:18chef,
31:20aabot ba
31:20siya sa
31:21malilamnam
31:22na level?
31:23Baka
31:24hindi po.
31:25Pero hindi
31:26nabalik
31:26kasi
31:26ang mahal
31:27mahala
31:27ba sa akin?
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 tayo
31:44nahanap
31:44na salita
31:45nayanaya.
31:47Ang
31:47unang
31:47definition
31:48ng
31:49nayanaya,
31:50to
31:50take
31:50care
31:51of
31:51visitors,
31:53to
31:53listen
31:54to
31:54them,
31:54to
31:55make
31:56them
31:56happy.
31:57Di
31:58maganda
31:58siya.
31:59Parang
32:00native
32:00word
32:01ng
32:02hospitality.
32:03We
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.
32:15Yun
32:15ang
32:15pakikipagkapwa
32:16natin
32:17through
32:18food.
32:19Yan
32:20ang
32:20karangalan
32:21ng
32:22isang
32:23Filipino.
32:51k
32:53k
32:56na
32:57kan
32:58k
32:59k
32:59do
33:00k
33:02h
33:02k
33:04k
33:04k
33:06k
33:06k
33:06k
33:08k
33:11k
33:12k
33:12k
33:13k
33:14k
33:14k
33:14k
33:15k
33:16k
33:16k
33:18k
33:18k
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