Aired (September 29, 2024): Oh, don’t you know how SWEET it tastes, Food Explorers? In this episode, let’s join Chef JR Royol as he explores the popular desserts in Bohol, Lanao Del Sur, and Davao: coconut milk ice creams, Kalamay, and Dodol overload!
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00:00In the last part of this special food trip,
00:02we can't not go in and find out
00:05why Filipinos are looking for the taste of
00:08SWEET!
00:11Filipinos are very fond of sweet food
00:14because it's very common in our daily lives.
00:17From popular Halo-Halo
00:19to Filipino snacks.
00:22We can really say that
00:24the taste of sweetness is inseparable.
00:31We've also featured one of the main sources of sweetness,
00:36tubok or sugarcane.
00:40The love for sweet food is now a part of the Filipino culture.
00:46Perfect!
00:47Even if it's savory, even if it's spaghetti sauce,
00:49Filipinos are fond of sweetness.
00:51That's why we like the spaghetti sauce with banana ketchup.
00:55Our barbecues have banana ketchup.
00:58The sugar is added to highlight the other flavors.
01:02The sugar is not just for sweetness,
01:05it also adds to the moisture or texture of the food.
01:09If you're sad or heartbroken,
01:12you'll want something sweet
01:14because sugar really gives you a good mood.
01:16Sugar provides instant energy
01:19and releases feel-good hormones like dopamine.
01:23That's why Filipinos are fond of sweet food
01:27because it relieves fatigue.
01:34Here at Bohol Beef Farm,
01:36you'll be able to taste all kinds of delicious delicacies
01:39that are part of the taste of sweetness.
01:41So this is your very famous squash bread.
01:45So we have here malunggay and honey spread.
01:49This is butter-based, ma'am?
01:50Yeah.
01:54The honey spread is delicious.
01:56And this one is the honey balena, fermented coconut wine.
02:00Cheers, ma'am. To good health.
02:02Yeah, good health.
02:09One of the biggest productions here at Bohol Beef Farm
02:12is the production of ice cream with unusual flavors
02:17using fresh ingredients sourced from local farmers in the province.
02:27Fresh coconut.
02:28Yes.
02:29So this is the heart.
02:30This is just harvested.
02:32For an ice cream recipe,
02:34what makes your product unique is the coconut milk.
02:4080% coconut milk.
02:44Two people will receive.
02:46And from receiving, it's also being checked inside.
02:50The smell, the quality.
02:53Especially if you guys have been doing it for so long,
02:55visually, you can already see the quality.
02:59Yes.
03:00And what's nice is that you guys are sourcing your coconuts
03:04from locals.
03:05And the flavors that you use are from locals.
03:14Cheers.
03:17So right now, we're making malunggay ice cream.
03:19This is one of our top three bestsellers.
03:23So it's this, malunggay, guayabano, and then for some reason, charcoal.
03:27It's on the third top.
03:29Charcoal.
03:30Activated charcoal.
03:31Yes, activated charcoal.
03:32Because we use fresh fruits.
03:33We have avocado, melon.
03:35We don't use powder for our ice cream.
03:37We use the real thing.
03:39So you can really taste the flavors directly.
03:51You can say that the ice cream here at Bohol Beef Farm is 100% made with love.
03:56And this process adds sweetness to the flavors of those who taste it.
04:03Oh my God.
04:04Perfect texture.
04:13Wow.
04:19After exploring the taste of bitterness,
04:21our local chocolates made with cocoa are now profitable.
04:25But of course, it's not enough for many of us
04:29that the taste of chocolate becomes more enjoyable
04:32when it's accompanied by the pleasant taste of sweetness.
04:38Did you know that Davao City has a sweet flex?
04:41Today, I'm just here at the first and only chocolate museum of the Philippines.
04:48We don't know yet who will be able to mold, handle,
04:52and of course, taste their famous Malagas chocolate.
04:57So we will get a special blended chocolate.
05:01And then after that, we'll choose four toppings.
05:04Okay ma'am, I'll just get three.
05:06What do you want?
05:07When molding chocolate,
05:10I'm just making a sandwich.
05:12So you have to first put our chocolate blend,
05:16and then toppings, and then chocolate.
05:18Okay.
05:20So after we fill our mold with chocolate and fillings,
05:25we'll put it in the freezer for 10 to 20 minutes.
05:28And after that, you can enjoy your own Malagas chocolate craft.
05:39Here in the Philippines, no matter where you are,
05:42you can't miss out on sweet foods.
05:47There are delicious Bananakyo, Turon, Carioca,
05:52and many other Filipino sweet foods.
05:56The souvenirs that we bring to our loved ones are also sweet.
06:02The food that we bring to our loved ones is also sweet.
06:08There are many varieties of food that are grown in each province.
06:15Just like the famous Kuto Kalasyaw in Pangasinan.
06:19There are also Bibingka that we don't get to taste every Christmas.
06:24There are also many varieties of calamansi that we taste from the provinces here in Luzon.
06:29King, when I visited Bohol, they also have their own process of making calamansi.
06:35The calamansi recipe that you use, what are the ingredients?
06:40These are our ingredients.
06:42Okay.
06:43Niob, Malabkit, Mascobado sugar, brown sugar, and peanut.
06:48Why do you put Mascobado and brown sugar?
06:52It looks better when the two are combined.
06:55Okay.
06:56Does the color have an effect?
06:57Yes, it has an effect.
07:27And in Mindanao, I met someone who plays an important role in the culture of our Maranao brothers from Lanao del Sur, Dodol.
07:46I went to one of the tribal villages in Davao to try this.
07:51Dodol Overload.
07:52Dodol Overload.
07:55So, Ma'am Rima, for people like me who are not from Davao,
08:01I'm just glad that there's actually a spot, a place dedicated to our culture.
08:07So, this is basically what we call tribal village, right?
08:10Yes.
08:11So, if I'm the visitor, what can I expect from this place?
08:14So, all year round, this tribal village is open.
08:18So, they can visit each house that has a representation of each tribe.
08:23So, you can see our history, our lifestyle.
08:27That's one of the reasons why we built this tribal house.
08:30At least, you can get a glimpse.
08:32Yes.
08:33One of the staples of your rice?
08:37Dodol.
08:38Dodol.
08:39Yes.
08:40It's color brown.
08:42Brown.
08:43Yes.
08:44So, I guess there's sugar that's why it's brown.
08:46Yes.
08:47It's also coconut.
08:48And it's sticky.
08:50And it's red rice that's ground.
08:53It's just like kalamay?
08:54Yes.
08:55Yes.
08:56Yes.
08:57But we have our own beliefs, Sir.
08:59Our belief is that if someone notices it, like a teacher or whatever,
09:05it takes a long time to cook.
09:17Let's go.
09:18I'll be the one to invite them.
09:19Let's taste it.
09:20Hello.
09:21Hello.
09:22Hello.
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09:33Hello.
09:34Hello.
09:35Hello.
09:36Hello.
09:37Hello.
09:38What I'm liking about this tribal village is that I get an idea of what the culture is.
09:40Yes.
09:41Traditions.
09:42Somehow, I get a glimpse of what kind of community you have.
09:43So, Ma'am, I'm curious.
09:44We've heard about apam before.
09:45Yes.
09:46I mean, we're familiar with apam.
09:47Just three ingredients.
09:48Sugar.
09:49Sugar.
09:50Coconut milk.
09:51Coconut milk.
09:52And rice flour.
09:53Just rice flour.
09:54Okay.
09:55Do we need to cover it?
09:56Yes.
09:57Yes.
09:58Yes.
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