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- Binalot around the Philippines!
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- We like to start these episodes
with a history question
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and to see if our students here
all went to local
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Filipino schools.
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Primary school, right? Right?
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I'm the only one who did,
like, a European school.
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- This one, too.
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- Ah, Fil-Chi?
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Not exempted.
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Who were the first inhabitants
of the Philippines, kids?
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***- Ayoko na sumagot kasi yung last time na sumagot ako may mga nagalit.
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- Malaysian and Indo?
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- No, but close.
Okay. So you said it.
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So Aetas, Negritos
are kind of like the first groups,
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apparently, that were
in the Philippines.
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And the first remain
of a Filipino man
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was a Tabon Man which is
a long, long, long time ago.
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And then after that,
you had kind of like
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the Malay tribes,
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not to do with Malaysians
but the Malay tribes
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that came into the country, right?
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And so, that's why you find
a lot of food
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that's very similar
in Malaysia, Indonesia,
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Philippines, and obviously
all of us with our own kind
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of takes and iterations of it.
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Binalot, I feel, is a very
Southeast Asian thing.
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***Us in the Philippines,
unlike kind of Vietnam,
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we don't use a lot of herbs
but we use a lot of leaves
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in our cooking,
but not just in our cooking
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but also to kind
of wrap things up.
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So it's a function
that I think is really cool,
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and it's also one
of the parts of our cuisine
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that I don't feel like
we talk enough about,
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but it's really pretty,
it's really functional,
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and the banana leaf
does leave a little bit
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of an aroma to it, right?
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By the way, since this is going
to become a series
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that we're going to keep doing,
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obviously we're six
to seven people usually,
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obviously we can't cover
all the provinces
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in the Philippines.
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The last adobo video we did,
people were like,
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"Oh, why didn't you do
this one or this one?"
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We can't have 81 hosts
lined up each doing
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one version of adobo.
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So what we try to do
is just select the ones
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that we feel are
most interesting
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or most representative.
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- In our opinion.
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- In our opinion. Correct.
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And as much as possible,
because we're bringing in
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resource people,
we will try to stick
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to the recipes.
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So when someone says
there's no onions in adobo, Seth,
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you don't put onions
in your adobo.
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Right?
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- Easy.
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- I got you guys
in the comments.
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(laughs)
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I'll be your anger translator.
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(laughs)
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- I'm sorry, guys.
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- Let's get cooking.
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- Hi! I'm Trish.
And today, I'm doing Tinuktok,
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also known as Pinangat in Bicol.
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Fortunate enough for me,
my resource person
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is here with us today.
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He's from Sorsogon
but he's been working
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in Manila for over a decade now.
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So everyone, help me
to welcome Kuya Elvis Payos!
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(applauds)
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Let's give him a round
of applause.
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***- Si kuya Elvis ginagawan niya si papa ko ng Tinuktok and I swear, panalong panalo to sa bahay. So syempre dinala ko siya. Oh diba? Dinala ko siya para turuan niya tayo kung pano gumawa ng Tinuktok. Okay kuya Elvis, pakita natin sa ating viewers kung ano kailangang mga ingredients.
- Unahin natin yung hipon.
- Unahin natin sa hipon.
- So para siyang pinipino mo siya para matawag nating Tinuktok. Diretso lang hangga't sa mapino siya. Okay na?
- Nangawit na ako.
(chuckles)
Okay next.
- So next natin yung buko.
- Syempre di ko patatrabahuhin ang ating resource person so ako na lang magtutuktok ng buko.
- Dapat lang.
- Malamang, Trish!
- Mabilis lang pala ituktok yung buko. Okay.
- Oo, kasi nakayod na natin. Kasi pag buo yung buko, napakahirap, matagal yung gagawin natin.
- Daming pagmamahal dito at gigil. Okay. Whoo. Pawis. Okay.
- So hiwain natin sibuyas.
- Ituktuktok ko rin yan?
- Oo. Kaya nga
