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WORLD CAFE ASIA |
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World Café Asia: Manila, Philippines |
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Presenter: Bobby Chinn |
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The Philippines became a Spanish colony in the 16th century - steeped in Spanish heritage, the country's official language was Spanish until 1973. Also an American territory at the beginning of the 20th century, the Philippines were granted independence in 1946. Filipino cuisine has evolved over the centuries from Malay roots to a cuisine of predominantly Spanish base and many Mexican and Spanish dishes where brought to the islands during the colonial period.
Typical dishes here range from a simple meal of fried fish and rice to rich paellas and cocidos. Filipino cuisine is also renowned for its meat and stews and a huge variety of dishes and ingredients, distinguished by a bold combination of sweet, sour, salty and spicy flavour. Filipino palates prefer a sudden influx of flavour and dishes are often delivered in a single presentation, offering a visual feast, an aromatic bouquet, and a real gustatory delight.
In this episode, host Bobby Chinn travels to the capital Manila and discovers humorous people with a real passion for their national cuisine. Bobby meets Manila's most famous food blogger: Marketman who gives him his first taste of Filipino culture and its faboulous cuisine. He takes Bobby around the weekly Scaledo Market which showcases regional cuisine from all around the country. Afterwards, he invites Bobby to a Meryenda party hosted at his home where they sample a tasty selection of Filipino afternoon snacks. |
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Bobby explores Manila's colonial past when he visits the Manila American Cemetery where thousands of U.S. personnel killed during World War II are buried. Then, he meets up with Carlos Celdran for a tour around the walled city of Intramuros, dating back to the Spanish colonial period. Along the way, they they pay a visit to the beautiful church of San Agustin which has managed to survive 5 earthquakes. Next off Bobby makes his way to Binondo - the world's oldest Chinatown - where he meets up with local expert Ivan Dy who takes him on a culinary tour of Filipino-Chinese cuisine. In the old downtown area of Quiapo Bobby experiences a fusion of culinary influences - American, Chinese and Spanish. He can't resist sampling Balut (a fertilized duck egg with a nearly-developed embryo inside) and deep-fried chicken intestines - quintessential Filipino street food.
For a truly Filipino experience, Bobby has to take a spin in a Jeepney and is lucky enough to try out the latest model: the E-Jeepney. E-Jeepneys or electric Jeepneys do not hiss, or cough, or sputter, as do their public utility counterparts. These eco-friendly vehicles quietly weave their way around the Makati business district, occasionally emitting a discrete puff of exhaust fumes.
Next, Bobby tries his hand at making the most popular Filipino dishes - Champorado - a combination of porridge made with glutinous rice, cocoa powder, condensed milk and sugar. To diffuse the sweetness of this dish Filipinos often combine it with Tuyo (dried salted fish). With the help of Gene Gonzalez, founder and president of the Center for Asian Culinary Studies and chef of Café Yasbel, Bobby also learns how to make the national Filipino dish of Chicken Adobo.
Last, Bobby rounds of his trip with a visit to chef Roland Laudico at the local farmers market. Together they shop for fresh seafood for and Roland teaches Bobby how to make delicious Sinigang with their purchases. |
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| MANILA RECIPES: |
Coming soon... |
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