LUCKY CHOW: Filipino Cuisine (S1 E4)

funding for lucky chow has been provided by from the kitchen to the grill soy vay sauces and marinades add an Asian twist to your favorite dishes recipes and more are available at soy vay dot-com the way of Thai a way of unique happiness and it begins with the people amazing Thailand and by the Corporation for Public Broadcasting seasick adobo tarik re ube Filipino cuisine a true culinary fusion just like the history of the Philippines itself a variety of Asian influences plus Spanish into Filipino origins Filipino food is growing in popularity in the u.s. due to the efforts of several young entrepreneurs passionate about sharing their heritage we're being reintroduced to the cuisine through fresh eyes and a sense of Western accessibility Filipinos are the second largest demographic of Asians in America I've always wondered then why don't we know more about their cuisine as the Philippines are comprised of such diverse regions each with their own specialty dishes about a class to learn more the copepod second I've been friends for a while for both Asian women who changed careers because we wanted to share stories of our heritage through food Filipino food is fusion by nature it can be described by big bold flavors of salty sour acidic through vinegar or citrus I'm so excited because this is actually the first place that I've ever had Filipino food can you believe it that right yeah that's crazy that's awesome I love to hear that you know when we first opened it was really our mission to introduce Filipino food to people who've never had it before so and jeepney is actually our second restaurant it's a sister to our first restaurant Maharlika right and we always like to say jeepney is like the brother to Maharlika the sister and Mahalo has a place where you can bring dates and family and brunch and here's where you get down we get down and dirty oh we do Kamiya eat with your hands and I mean just from the look of it all the steel it's really an homage to jeepneys which are our taxis of the Philippine oh yeah it's so dear to our hearts and really kind of part of the culture I love how youth like really infused a lot of the culture getting into your restaurants I would have know more about what Filipino food is all about you know pre-colonial Philippines was about the 1500s before Spain you had a matriarchal society it was very self-sufficient we were one with nature you know you can almost liken it to like Native American lots of different tribes Spain comes and we introduce Catholicism language patriarchal society and of course spoons and forks and techniques different techniques of cooking and spices and stuff and main Filipino food we know is Tagalog food maybe central fill Lapine's which includes lisanna and the Visayan islands so hold up back up there's 7,000 Islands Spain comes central Philippines and thus Poseidon islands and you see such a rich influence of that but the northern part like where my mom's from she's from a local snort day it's not like that at all you see a lot more fermented fish funky smelly salty the good stuff I mean we love it all but it gets very you see it gets a lot more funky in the north and then in the south more oh I'm into now it's more Muslim there it's like the spice traders cinnamon star anise yes and you know we go through different menu iterations and we introduce different things but yeah that's the bets the beef I hope you're hungry I'm starving really okay good it's gonna be a big tropical feast banana leaves the whole nine yards and I can't do it alone take me behind the scenes awesome this is the traditional command fees we can eat with our hands and I mean if you had Filipino food before have you all I have yes I think it's so amazing it's such like a true fusion of Asia right yeah genielle may were just talking about that earlier all the influences and exactly have you ever seen this though I know it no I'm trying to already know how do you eat this it's like a culture of buffet laughing yeah yeah you know I see like sausages from Spain or I could be if I'm only right mean it's longer than you saw and in Spanish it's called longanisa okay similar sausage is found in Brazil or Portugal at sweeter garlicky sausage si si some Chinese techniques like frying fish and also of course you know the Malay also have a lot influenced you know like this upscale probably looks like coconut milk and I haven't tasted yet right it sounds like a cool to hear you're spot-on I mean I would say you're like it's me call you cut it cut it or curry right-oh Conoco yeah yeah Kenny Kenny yeah then here this is called chicha dambulla kala and if you guys want to try it you could dip it in the vinegar and bulaklak means flower so it's like a chit your own blooming flower it is full false let's pork intestine deep-fried and we usually dip it in vinegar you can put some of the color Muncie I am talking about calamansi hmm I think it's my favorite citrus in the whole world Wow because this citrus has such a nice flavor cross between the lime a lemon tangerine and also and mandarin yeah it's like everything at once how how how how great is that yeah chef hey guys yeah so beautiful beautiful like a Filipino woman hey this is loved by c6c sig is a traditional dish of the Philippines it was created in Pampanga which is known for their chefs and this was created as a hangover dish oh it's like op the hangover you must have absolutely hangover and leftover this hangover and leftovers so it's a combination of pork belly ear snout cheek liver and it's all comes together with a little bit vinegar which is suka and some calamansi thrown in the sizzling pan all mixed together and you get this beautiful pork hash so you guys want to try the seasoning you try the Hat out so there's actually a way how to eat with your hands in the Philippines it's not just like this random or like this there's a technique that we all kind of learn as kids from our parents and you and you push your rice together and then take a little bit of meat I'm gonna take a little bit of the long Ganesa yeah pull off a choice yeah then dip it in the vinegar and it's almost like your own um sushi bite you push it like this with your thumb yes and so our Liam I did not know Filipino eat with hands yeah I thought they are using a spoon and a fork and that's when Spain came in oh but if you notice they didn't give us knives right because we're really good with yeah yeah so moving on to the next thing we have our lumpia and lumpia is Filipino version of a spring roll so to speak it's pork and beef and we had a little bit of shank to it that's our little take on it just to pump up that flavor right if there's one thing about Filipino flavors that is to punch in the mouth so you're always going to have layers of flavor and it's gonna linger as long finish finally we have the dum ba dum ba we marinate it in a combination of soy ginger garlic and lemongrass and we let that sit for about 24 hours before we dress it fry it presented with an escabeche man down pon the philippines ax is the market so we have the fish market of the day wet market the wet market that's where the Yaya's our housekeepers or our Lola's would go and they buy the vegetables of the day the needs in the fish so this is our take on the five fish we call it thumpa thumpa fish yeah so cute yeah I like a Philippine wording for food this sounds so cute yeah like from this one what do you call this I didn't go in our chocolate me and and the this one um and this one will you say that Rukia is so cute yeah yeah alright guys so let's eat my party Mickey so good I do have to say this is excellent to finalize this whole meal yeah guys here we have balut it's a duck egg yeah that's 11 14 days from hatching so there is a little embryo in there delicious little embryo in there well how do you feel about that oh yeah so I'm gonna peel mine just to the edge where the eggs start showing okay you're gonna sit this about or soup it's so natural come on Smee yeah of a duck I love the egg yolk so sweet so natural yeah I just love the fact that you know the food is so succulent you know like from stir-frying from the Chinese Racing slow cooking from you know also in Indian and Malay influences to Spanish Spanish eating with the hands obviously is from Malay and also the Indian right that's why I love about learning about food and culture because you're really dead education you know sometimes you know you read it's a different thing while it's really you're eating and tasting it and knowing it it's just completely a different thing cheers Cheers thank you tell em what great journey hi Mabuhay before heading up the coast to the bay area of San Francisco I wanted to taste the sweet delights of a young Filipino Baker making her mark on the LA food scene is your first time here it is I'm a better friend of mine from LA's been raving about you guys every month so I've decided to check it out oh the doesn't know we are a creme caramel custard bakery we do custards and confections it's based on our Filipino leche flan our creme caramel or bread pudding or upside-down pie all has our mother Custer to the Filipino kinda looks gorgeous they obey it is moving that purple ham from the Philippines and wheezed in a lot of stuff I'd love to try it oh yeah absolutely not only can you try it but we have two big creme caramel that we're about to set up in the back so I'd be happy to show it to you I love that oh yeah absolutely come follow me thank you okay so this need a little color orgeous isn't it great that's like a kaleidoscope it's a really beautiful tie-dye color before it's even prepared but once it's heated up it's this beautiful purple color so now that is so intense once we have the roasted goopy we hand blend it and we put it through a food processor to break up the fibers after it's all processed it looks like this at first we didn't know if people were going to be really receptive to it but people have really embraced the movie it's not me already it is and you have to add anything to it look I start get started I bastard so it starts off with some eggs and egg yolks uh-huh and I like twist them and then I'm going to add that sugar in and this is the element that makes it the Filipino custard condensed milk traditional French custard is cooked over a stovetop and does not have condensed milk is just milk and cream but Filipino custard does have condensed milk and makes it really rich and definitely a lot sweeter than a traditional French custard to grow up cooking these recipes or how did you learn how to make all of these desserts here my mom actually she is the Baker in the cook in our house you know what I think is so great is there's this huge community of young Filipino entrepreneurs that are coming out and telling the story of their heritage through food yeah well we have been really lucky to be in this generation that is really trying to talk about Filipino food along more I'm going to add the cream what's your most popular flavor your hands down the three popular desserts that we have is our vanilla creme caramel our move a upside down pie and our vanilla bread pudding at this point we could add vanilla extract and this would be creme caramel or electric one beautiful nice lavender purple color huh you start off with a sugar water and lemon juice paste and that's it now it's hard but once it cooks in the oven it'll just melt and become a caramel sauce that is our big creme caramel love the lavender color it's perfect very smooth I'm gonna love the texture of the dough babe oh I'm glad you like it so much I'm going up to see PJ from the Filipino food blue pens oh well let me get you of ooby law to take with you on the road great thank you are you heading up the coast of California home of the largest Filipino community in America I'm always amazed by the trendsetting food culture of the San Francisco area I'm eager to hear from PJ Quesada founder of the Filipino food movement whose goal is to make its cuisine as popular in America as our other Asian cuisines PJ you know I think it's remarkable that unlike say Thai Japanese Chinese or other Asian cuisines it's taken this long for a new generation of young inspired people to really change the impression and impact that Filipino cuisine has in America you know you weren't even born in the Philippines you don't speak to God like what made you decide to make the Filipino food movement your personal mission I think for me personally I always think of my mom's cooking I think of gathering around the family I think of going back to the Philippines and visiting with the rest of my huge family for Christmas and New Year's and food is that one thing that always do everybody together and that's that's definitely not unique to the Filipino culture but that's what makes it so personal for me and when you contrast it to other Asian cuisines like Chinese or Japanese or Thai I think it's really a question of timing the Chinese immigrants were here first then the Japanese immigrants came so given that the big way of a Philippine immigration really didn't start until the early to mid 20th century looking at how long it takes at least from an anthropological standpoint how long it takes for a cuisine to really permeate we're about on schedule maybe a little bit late in true Filipino fashion but we have some new tools at our disposal I think we have an opportunity to leverage social media and yo Filipinos we're huge on social media we're like one of the biggest users of social media and I think equally there is a generation of chefs and manufacturers and foodies and writers and authors and even TV personalities who do understand that there is something really valuable in Filipino cuisine and they're doing their best to push it out so what we're trying to do is build kind of this central message that anybody can adopt and you'll kind of jump on the bandwagon so to speak so they can really kind of coast together on that that wave of critical mass you know I've always been curious why Filipino cuisine isn't more popular especially in America or in California where Filipinos are the largest demographic of Asian Americans it's interesting that you bring that up I think that's probably the really the million-dollar question and everybody has a huge range of answers in in our journey we've learned a couple of things that we know to be true and it's still an ongoing dialogue but I think there's really three reasons the first is that unlike a lot of the other Asian demographics that came to this country Filipinos came speaking English in most cases pretty fluently because that was one of the main languages being taught in schools in the Philippines and that enabled Filipinos here to assimilate so much differently and so much more quickly that it really changed how they built their infrastructure and their communities and really changed how that the purpose of those community buildings really happened that the second I think is is I and I rabble cages a lot with with this part I think Filipinos actually played a big hand in not promoting their cuisine properly ah so Filipino food just like all other countries is highly regional and the region's sometimes no but heads a little bit about whose is best but that carried over from the Philippines to here so the result was you have Filipinos essentially not supporting their own country men's food because they honestly thought that theirs or their moms or their regions was superior and I think the third and probably the most important the one we can address best is education Filipino cuisine is a mix of Spanish influences and other Asian influences as well as a heavy foundation of native indigenous Filipino influences but when you have all these Spanish words and you know things like lumpia which is clearly a Chinese spring roll that's just been Philippine eyes it's not obvious how these things are distinct so people don't have a compartment to really put Filipino food and therefore they can't fully embrace it and they can't go looking for it so just the fact that it's hard to understand what it is has stunted the growth so with all those three scenarios you pretty much have a perfect storm for how to make it really difficult to promote a particular type of cuisine I've got quite a treat for you yeah there's a lot of awesome Filipino restaurants in the area but there's really one that comes to mind when I'm thinking about how it's bringing Filipino flavors and Filipino cuisine textures and ingredients and presenting them in a way that's really open to a completely broad audience huh and what's that it's called attic we're doing a pan-asian sweet foods pan Asian tapas with a focus on Filipino food so about half are over half the menu at some points are is actually Filipino dishes what are the biggest chef advocates for Filipino food is chef Tim Lum PJ brought me to experience what he calls the best and also some of the most accessible Filipino cuisine in the Bay Area what's this are they following adobo everyone everyone makes their own adobo and you know every Filipino household has their own version of adobo and you can't win because someone's mom is always gonna make it better someone else you could always make it better so I said hey like we're gonna think outside the box and we're gonna make an adobo wing and so it's something that hasn't been done before and when we presented this no one could really compare it to anything so they couldn't say I can make a better one and so we will in that battle okay yeah let's Megan so the saltiness and greasiness and acidities is great for drinking food and so it kind of just complements everything here the wing format in general is great for bar food so what are some of your favorite Filipino foods well the South ikaw is probably one of my favorite and this is another peak of heat guns you know a peek at me small food small eat sir yeah just like a bar bites and so this is cute filet mignon put some leeks in there for that extra flavor lots of garlic and then we finish it off with the color might see squeeze a little bit on top so like the calamansi is that ground locally yes this is all girl lucky heat you you kind of farm yeah I was completely blown away to find that there's actually a small local farm that's got about 2,000 coloman see trees but he even told me about this see I have friends who have come I see your trees in her backyard there's a market in Sunnyvale I have to go to because old lady artists or call them I see for some soaps stuff like that and so I used to have to go there to get my supply of a pail of mine see and so we gap here and there but for the most part that yeah calm on them tree is here and then people are growing it so I think that's one of the critical flavors of Filipino cuisine would you agree is that it's really that sourness right right right Tim how do you adapt your recipes to appeal to a wider audience well what I do is modernize this may be through the plate up something that pops to the diner also using local ingredients and it keeps a cultural identity of what the dish would be if you ate it there I'm lucky that I'm able to create something like this the sea sink and this started out on our secret menu years ago in a nutshell it's the pace head pigs face there's that gross-out factor for sure when you say face so we call it on the menu of pork medley because not a lie but it's a medley of pork pieces and parking people yes it's like Jedi mind trick you know but um this is a perfect example of how I've made it more palatable to Americans instead of just pig's face and the ears for all the crunch we add a little bit up the pork shoulder and so makes it a little bit meteor all right go ahead mix egg into this pork when the US had a lot of Audie bases in the Philippines you know they eat the pork belly for bacon they need the ribs and we had a surplus of these pigs heads and so the natives I mean it's a third world country you have to be resourceful yet to be creative and so let's take the head chop it up saute it put on sizzling platter and as many versions of this you have versions that have gravies mayonnaise this one here you know crack a egg on top it originally actually had the pig brain on it and that was definitely too much for even the most die-hard eaters so the egg seems to have replaced the brain has that kind of gooey liquid but the sizzling Cystic has been one of those hit dishes that crossed over and I don't think anybody could have seen that coming yeah well in the Philippines this is considered squeamish to eat pigs face that's gotta be where aha here we go so this here death by Bork the highlight here is the crispy pata and so this is a pork snuggle is carve it off the bone we have the pork belly here electron qawalli and then chicharonnes that we spice with some sinigang what sinigang it's a quintessential initiative filming which is a Tamron guava or sour based acid base soup yeah it's like a sour it's a sour soup and so we tie it all in with this because there's so much good Filipino food you don't know what to order and so I'm just like you're gonna order it all you're gonna have it all and so you don't have to even Pig I like your thinking so tender all that meat it's just a gelatin and attendin I'll go ahead and serve you guys here but I love how you call it death by pork because you're not hiding the fact that this is all fried pork a lot of people view Filipino cuisine as being inherently unhealthy death by pork is probably the best example I guess but the truth is is that you know the Philippines is the land of great vegetables we've got amazing rice all tons of seafood that's at its heart is not unhealthy but if you want health food go to health food place okay Americans like their fried pork just as much as Filipinos do so this is kind of what's been leading the charge I guess you could say you know what do you want people to take away from eating here that you know Filipino food is great and wonderful and palpable and it's just it should be in every household through this journey I've learned so much more about Filipino culture and its food by talking with individuals at the cutting edge expanding Filipino cuisine but as Asian food grows in popularity across the u.s. and our palates evolve and embrace funkier flavors this is setting the stage for Filipino cuisine to be the next big Asian food sensation to learn more about lucky chow please visit lucky rice comm funding for lucky chow has been provided by from the kitchen to the grill soy vay sauces and marinades add an Asian twist to your favorite dishes recipes and more are available at soy vay comm the way of Thai a way of unique happiness and it begins with the people amazing Thailand and by the Corporation for Public Broadcasting

Channel: LUCKYRICEDOTCOM

Views: 451,462

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Id: GqVUzxOe3qA

Length: 27min 15sec (1635 seconds)

Published: Mon Jul 13 2015