Prepared Arroz Caldo for some of our Mexican friends & they loved it! 😋🇵ðŸ‡ðŸ‡²ðŸ‡½ðŸ”ª
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Quiero hacer un pequeño sÃntesis de.
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Para estar aquÃ, con ustedes,
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a discutir mi español todavÃa es...
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Because as you know, as I mentioned earlier,
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there are 7,000 plus islands in the Philippines, no?
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Yes, you look very nice.
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So, ito yung tradition.
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Well, shirt ko to, na binili ko sa market,
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Ginagamit na ni Camille ngayon.
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And then, guys, yun yung kasombrero.
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Tapos, yung negosyo niya dito ay tequila.
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Hindi siya mukhang Pilipino.
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Mukhang siya Mexicano.
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Siya, Tagalog na Tagalog.
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And, guys, tingnan niyo ito.
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Distilado de Tuba.
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May lambanog sila dito,
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na galing sa atin.
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Tayo nagturo sa kanila ng lambanog.
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Then, ito yung tequila.
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Hindi, mezcal yan eh.
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Well, hindi ako sure kung ito yung company niya.
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Hindi ako sure kung ito yung brand niya.
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dito kami ngayon sa University ng Colima.
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And, magbibigay tayo ng cooking demo sa kanila.
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Gagawa ako ng talangka arroz caldo.
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Hindi kasi sila sanay kumakain ng bigas dito
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kasi puro corn sila.
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Ito si Chef Carlos.
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Chef Carlos, how are you?
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Chef Carlos loves manipakyaw.
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So, ito si Samuel.
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He's from Isabela.
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He moved to America when?
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How long have you been in Mexico?
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I got overgrown, maybe like 20 years, 25 years.
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Jalisco, Guadalajara, tequila.
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And then, you have a tequila brand here?
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Tequila brand Adelan Tequila.
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Which will be, hopefully, hitting the market in Asia
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before the end of this year.
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We're based in Dubai now.
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May Pilipino restaurant kami doon.
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La Jota Mongradeña.
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La Jota de Mongradeña es una danza tradicional filipina de origen español.
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Originalmente, se presentaban en una...
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durante el periodo español en Filipinas.
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Los Filipinos adaptaron la Jota Española en diferentes versiones
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para hindi naman ito pwede.
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Ito yung station natin.
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We're gonna do a demo for everyone here later.
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And gagawa tayo ng...
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Talangka Arroz Caldo.
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So, this is a talangka.
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I call it a talangka.
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We call it in the Philippines.
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Give me some lime.
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Give me some lime.
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Okay, you can have this.
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Can I get some lime in here?
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Mexico and Pilipinas.
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Who wants to have it?
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It's really good.
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Let's make David one.
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Lime, lime, lime.
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Thank you, amigo.
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It's good, right?
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It's really good.
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It's really good.
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It's really good.
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Just to make you feel good after you have a long day.
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This one's a ginger soup rice.
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It's a ginger, so I flavored it with a...
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We call it crab cata.
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So it's crab meat, paprika, garlic powder, onion powder, and a little bit of soy sauce.
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So that's why it's...
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What is this again?
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This is the tatamado.
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And we just have a fruit with...
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He said it's a fruit and vinegar.
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It's vegetables with vinegar.
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I like it with the lard.
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So I suppose they're gonna come.
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And so three of us are gonna do a demo.
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Chef Carlos, Chef Nico, and myself.
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I know it's heavy.
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You're gonna put something in here?
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I'm gonna put rice.
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I think it's okay.
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Avanti, mon amies!
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Avanti, mon amies!
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Sure, sure, sure.
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Otra vez por aca.
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Because I need to explain what it is.
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Uno viene de Dubai, de Manila.
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Otro viene de La Paz.
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Y los dos están en los restaurantes para estar aquà presentes y poder dejar también su propio legado.
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Seeing the mangoes, seeing the bananas, it's mind-blowing how our similarities are so much.
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And I overheard Chef Carlos was saying earlier to one of the students that you don't have to look elsewhere for inspiration.
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We have each other.
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This unity, this friendship, this relationship.
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We have so much to learn.
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We're just scratching the surface.
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I met Chef Nico in Spain and at first I didn't want to go up to him because he was very scary.
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I was very intimidated by him.
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He was like this and he wasn't smiling.
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He wasn't smiling at all.
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And my wife said, go up to him.
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I think he's a nice guy.
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Anyway, the next day he comes to our table.
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He said, hola Chef, are you from the Philippines?
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We have so much in common.
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And he said, Dubai, everything.
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And he said, come to Montenegro.
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We cook together.
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I'm excited to cook for you guys.
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I can't wait to share our culture to you guys because it's part of our, it's part of who we are.
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And I guess, also, you are who you are also because of us.
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And I think this is the, the gallantry happened 300 years ago.
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And this is the new version.
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Nico, Carlos, all these students here, the future.
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You know, and this is something that, I don't know, I don't know what's going to happen next.
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But I know it's going to be good.
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Alright, let's cook some food.
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Do you want to say something to Chef JP?
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Do you want to say something to him?
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What are you going to cook?
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Mariscos, rice, and sopa.
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Sopa, rice, and mariscos.
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Basically, it's crab fat, crab meat, ahong, cebulla.
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Crab fat, crab meat, cebulla, and acai.
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Soy sauce, and paprika.
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So, I add some to our broth.
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So, I flavor the broth.
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I think we should start plating.
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I flavor the broth with talangka.
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Then, we like using fish sauce.
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Salsa de pescado.
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A little bit of fish sauce.
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It's my favorite ingredient.
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I even have a tattoo.
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Tomorrow, I will get a corn tattoo from Nico.
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So, then I solidify our friendship.
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I will add spring onions.
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I'm going surfing the next day.
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But even if it fades, I don't care.
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I just want it to be there.
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Then, cooked rice.
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So, when you make arroz caldo, you don't have to start from uncooked rice.
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You can always start from cooked rice.
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If you have uncooked rice, it's already cooked.
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It's already cooked.
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Yes, it's already cooked.
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And then, just cook it longer.
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When you do this, this is the time you open your bottle of wine or your tupa.
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And you drink it.
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So, when you cook...
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I don't know with Chef Nico.
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Chef Nico starts drinking in the morning.
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I start drinking after the dish.
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This is Rockstar.
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You know, like...
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The most senior Rockstar.
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He says that all the cooks are Rockstars.
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But, don't get confused, guys.
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There are many years of work behind this.
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I was on the grill for 14 years.
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14 hours a day, 15 hours a day.
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I burned my domingo macula.
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So, it's all because of the grill, because of the passion.
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You have to have passion.
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Since I'm in Mexico and I'm learning so much from you guys.
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I got our crab fat.
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And then it's with achiote.
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In all my cooking style, there's always annatto oil.
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He uses annatto oil and achiote oil in his cooking.
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So, crab fat, cilantro, chicharron.
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A lot of chicharron?
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This looks like the sauce we make in the chicharron tacos.
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A little bit of lime.
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Just to cut through the richness of the crab fat.
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Just to cut through the richness of the crab fat.
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What else did I forget?
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Okay, I think I'm okay.
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Alright, so I will do one plating here.
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Where's my plate?
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I'll do one plate here.
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And then while David and Eliana are starting to plate.
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We have, I think, enough for everyone.
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If we don't have enough, then just look for your own steel bowl and I think we have more rice here.
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Spring onions, fried ginger, fried garlic, chicharron, chicharron, and then eggs.
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So, when you make hard-boiled eggs at home, just find this, cut it in half, and you don't have to...
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You don't have to...
17:28.0
And I dedicate this dish to Chef Nico and Chef Carlos because they've been very, very tired.
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Especially Chef Carlos, I think.
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And also Nico because he organized this.
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I mean, a hearty, gingery soup is always good at the end of the day.
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This is like a menu for us.
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And then, because to celebrate our two cultures, I put everything I put in the broth into a...
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I put everything I put in the broth into a...
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Okay, so this is our dish.
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We'll put it there, and I'll make another one.
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And let's start putting the toppings.
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It's good, it's good.
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Who else wants to help? Come.
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But I'll make another one.
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Chicharon, chicharon.
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It's a revelation.
19:25.0
It's amazing. I haven't tried this one yet.
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Good job. Thank you.
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Thank you for your help.
19:47.0
The most important thing in making a ceviche is to put first the salt.
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Because the salt is going to dissolve.
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The salt will be in the base of the poutine.
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Like the old way of doing it.
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And then ice on the bottom?
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Yeah, and then ice.
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For us, it's vinegar.
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I don't understand much.
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If you know, just comment.
20:20.0
So his ceviche has...
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Cucumber, carrots...
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It's cooked. It's cooked.
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Is it cooked, chef?
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There. It's ready.
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It's ready to drink.
20:46.0
So apparently, guys, our influence on them is our barong.
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And then it evolved into their clothing.
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But we brought barong to them.
21:06.0
Cheers to Colima and the Philippines.
21:16.0
Is it possible that I interview you in the hotel later?
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Just like 15 minutes.
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Okay. A little bit? With a beer?
21:30.0
Yes, just a small interview.
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Thank you, my honor.
