Aired (May 26, 2024): On her visit to the Zicreto Filipino Cafe & Bistro, Cheska Fausto has a food trip throughout history with Chef Chris Caraingan A.K.A. the Culinary General of Cavite!
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00:00 [music]
00:01 While we were busy at the Farmer's Market in Quezon City,
00:05 Food Explorer and Sparkle Artist Chesca Fausto
00:09 had a unique food trip in Cavite
00:12 to learn about stories of food that has a history and secret.
00:18 And the culinary general of Cavite, Chef Chris Caraingan,
00:23 shared with her the unique dishes that we can try here.
00:28 [music]
00:30 Food Explorers, I am so honored to have a food trip with the culinary general,
00:36 Chef Chris!
00:39 Hello, Chef!
00:41 What is the culinary general and can you tell us more about it?
00:46 The culinary general started in 2015 inside the Adinaldo Shrine
00:51 because there was an important person who suggested it.
00:55 "Your organization is big, Chef. Our problem is,
00:58 why don't you focus on the food of Cavite?"
01:02 At that time, I was familiar with Mindanao.
01:05 Suddenly, I had a burden that I should protect my own country.
01:10 At that time, I was in the Adinaldo Shrine.
01:13 I also talked to Emilio Aguinaldo's grandson.
01:15 So, the three of us decided to build the culinary general
01:18 that focuses mainly on Filipino culinary tradition, heritage.
01:24 So, at that time, we studied again and recreated all the Filipino dishes
01:29 that have a history and a tradition.
01:32 We call it Warik-Warik, which is a type of rice cake that is made of rice flour
01:38 and it can be an inspiration for creating Sisig.
01:43 It can be made with…
01:46 It's delicious, right?
01:48 It's delicious, Chef!
01:50 Sisig, but it's creamier and the meat is more flavorful.
01:56 And this is called…
01:59 Pancit Langlang.
02:01 Yes.
02:02 And I heard that this is our hero's favorite, Dr. Jose Rizal.
02:08 Yes.
02:09 What was said in Enfilibusterismo is that this is the best soup.
02:14 So, when we look at it, there's no soup.
02:17 This is the soup.
02:19 Ah, separate!
02:21 Traditionally, it should be included.
02:24 But when we include it, the noodles will soak up the soup.
02:27 So, we chose to separate it and then…
02:31 Wow!
02:33 So, it's also an experience, right?
02:35 While you're eating it, you'll pour the soup.
02:39 Wow!
02:40 It was also mentioned in Enfilibusterismo that it has chicken, shrimp, and shrimp paste.
02:46 And then, it's said that it has scrambled eggs.
02:51 So, when we taste it, it has a clean taste.
02:54 There are no food enhancers, no extenders.
02:57 It's delicious!
02:58 We want to taste it more in the modern Filipino.
03:01 What's the classic and traditional Pancit Langlang?
03:05 The broth is so rich.
03:07 But it's not fatty.
03:09 The oil or something is so clean.
03:12 And it's so flavorful.
03:14 Is this chicken broth?
03:15 Yes, chicken and shrimp broth.
03:17 Mmm!
03:19 You know, when you have a stomachache, this is what you eat.
03:23 Yes, because Rizal also mentioned that it's the best soup.
03:27 Meaning, it's good for our body.
03:30 Yes.
03:31 This is what we call Shento Kingseng, meaning 115 years.
03:38 Actually, there are many versions of it, like Adobo.
03:41 When you're served Langka, it means you're an important person.
03:44 Did I serve Langka?
03:46 Yes, Langka!
03:47 I'm an important person!
03:49 But when you're served Kangkong, it means you're just an ordinary person.
03:52 Ah!
03:53 But the story proves that, at first, that's how other cultures are.
03:59 They don't serve the best to the unimportant people.
04:04 But right now, in the modern time, we can't not taste it.
04:08 Right.
04:09 I can say that, in any other state of your life, you have the right to taste Filipino food.
04:14 Your chef is so familiar with the taste to me.
04:18 Really?
04:19 Yes.
04:20 I feel like, at one way or at some point, my mom cooked this for me.
04:27 It's just comforting in my part because I'm here in Cavite, but I can taste Zamboanga as well.
04:33 Next, what is this?
04:36 It's yellow.
04:37 This is what we call yellow Adobo.
04:39 It's not called Adobo because you can't taste the garlic.
04:43 The recipe of this yellow Adobo traveled from Batangas going to Cavite.
04:50 Because when President Emilio Aguinaldo got married, his second wife, Tagataal Batangas,
04:57 Tagataal brought that recipe to Cavite.
05:01 Ah!
05:02 Originally, it's Batangas' dish.
05:04 Right now, it's served in Cavite.
05:07 And in Cavite, only Cavite serves this.
05:11 So, the yellow Adobo in Cavite is mostly used for Echuete.
05:16 But this time, this is used for Turmeric.
05:20 This looks so familiar.
05:23 This is the Chicken Barbecue.
05:25 It's called Chicken Barbecue.
05:27 It has a beautiful story.
05:29 I've been dreaming of eating this since I was young.
05:32 Zapote Chicken Barbecue.
05:35 It's a place in Bacol, Las Piñas.
05:39 In front of the movie theater, there's a barbecue.
05:46 And all the barbecues they sell have a similar taste because of the sauce.
05:51 What's the sauce?
05:52 Sweet barbecue sauce.
05:58 And then, we have here Maharlika Vinegar.
06:06 It's a savory vinegar that will complement the chicken.
06:10 Mmm!
06:12 Delicious!
06:13 Thank you.
06:14 Mmm!
06:15 Good!
06:16 It's like one chicken is enough.
06:19 Yes, it's enough.
06:20 It should be two or three.
06:21 I hope you can come here to our secret place, 55 Evangelista Street, Malixiwan, Bacol, Cavite.
06:29 So you can taste our historical food here and learn the stories of every Filipino food.
06:37 When it comes to very Filipino food, Paksiw is a must-try.
06:46 And if you're not going to ask, we also chose to make Paksiw because it's Buboy's father's favorite dish.
06:53 I'm not sure if they have Ampalaya at home like the one I'm planning to cook for Buboy.
06:59 While our friend Buboy is expecting us to cook fried pochero for him,
07:08 I'm going to prepare Paksiw na Bangus with his ever favorite, Ampalaya.
07:15 So, here's our pan.
07:17 Let's put it in.
07:18 For this recipe, we're using boneless bangus.
07:35 After putting ginger, add onion and garlic.
07:42 Season it with salt.
07:57 Of course, this is just to counteract the bitterness of the Ampalaya.
08:01 Add sugar and let's stew it with vinegar.
08:06 We're going to cook it for around 20 to 30 minutes on low heat.
08:26 After that, we can let Buboy taste it.
08:29 Bye, Buboy!
08:31 [Music]
08:53 [BLANK_AUDIO]