Aired (December 17, 2023): Maricher Valencia of Chey’s Patcu shows Chef JR Royol how to make the colorful and delicious crepe infused with different flavors called Patcu!
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FunTranscript
00:00 (upbeat music)
00:02 - They are thin, soft crepes
00:21 made from rice and cassava flour.
00:23 It is a Christmas delicacy.
00:25 It used to be a Christmas delicacy
00:27 that was available during the Christmas season.
00:30 (speaking in foreign language)
00:34 - So instead of saying (speaking in foreign language)
00:47 (speaking in foreign language)
00:51 - It's gotten very thin.
00:52 (speaking in foreign language)
00:56 (speaking in foreign language)
01:00 - Compared to flour.
01:02 (speaking in foreign language)
01:06 - If you want to cook your own pot (speaking in foreign language)
01:11 (upbeat music)
01:13 (speaking in foreign language)
01:18 (speaking in foreign language)
01:22 (upbeat music)
01:25 (speaking in foreign language)
01:53 - Freshly grated coconut and shredded cheese.
01:56 (speaking in foreign language)
02:01 - You try it, chef.
02:17 (speaking in foreign language)
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02:35 (speaking in foreign language)
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03:10 (speaking in foreign language)
03:21 (upbeat music)
03:23 (speaking in foreign language)
03:48 (upbeat music)
03:50 (speaking in foreign language)
04:02 - If I'm not mistaken,
04:03 one of the first private dining restaurants in the country.
04:08 - I remember in 1999, at that time,
04:11 Filipinos were not really ready to pay
04:14 good money for Filipino food.
04:17 At that time, I would say we pay good money
04:19 for French, Italian, (speaking in foreign language)
04:24 Now in 1999, I remember when I said
04:27 that we're going to open Baledutong,
04:29 we'll be cooking Filipino food.
04:31 And then I remember one asked me,
04:33 why do people from Manila go all the way to Pampanga
04:35 to eat kare-kare and adobo and all that?
04:38 But it's happening now.
04:40 (speaking in foreign language)
04:46 (speaking in foreign language)
04:50 In fact, in this house, to this day,
04:55 we serve only local ingredients,
04:57 which we get within the area.
04:58 - Nice.
04:59 - The only thing important is
05:02 when we do our kare-kare dagat,
05:04 we use New Zealand mussels,
05:05 because sometimes you have red tide.
05:07 - I agree.
05:08 (speaking in foreign language)
05:09 - I want people to go home,
05:10 especially the foreigners and the young ones,
05:13 appreciating Filipino food.
05:15 - Yes.
05:16 (speaking in foreign language)
05:20 (speaking in foreign language)
05:24 - Yes.
05:25 (speaking in foreign language)
05:29 (speaking in foreign language)
05:33 - The guests, they bring their guests.
05:35 (speaking in foreign language)
05:39 (speaking in foreign language)
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05:53 (speaking in foreign language)
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06:01 (speaking in foreign language)
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06:09 (upbeat music)
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06:30 (speaking in foreign language)
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06:55 (speaking in foreign language)
07:04 (upbeat music)
07:07 (speaking in foreign language)
07:10 (speaking in foreign language)
07:26 - I hope the Baleduton will still be the place
07:31 that they wanna bring their children, their grandchildren.
07:34 (speaking in foreign language)
07:38 And to be dining in that Filipino setting
07:44 with Philippine arts and collections and things.
07:47 (speaking in foreign language)
07:49 (upbeat music)
07:51 (speaking in foreign language)
08:02 (upbeat music)
08:05 (gentle music)
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08:28 [Music]
08:31 [BLANK_AUDIO]