This is Eat— Holiday food trip sa Intramuros | Unang Hirit
FOOD TRIP SA INTRAMUROS
Kastila at Pinoy delicacies— bida sa isang kainan sa Intramuros! Perfect na kainin ngayong Araw ng mga Bayani!
Kastila at Pinoy delicacies— bida sa isang kainan sa Intramuros! Perfect na kainin ngayong Araw ng mga Bayani!
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00:00Kapuso, it's still a holiday today, so we're still in a long weekend mood.
00:05Yes, we're still in a long weekend mood, but others are having a happy staycation at home, like me,
00:11while watching Unang Hirit. Hello to you, Kapuso.
00:14Hello, hello!
00:15But since it's a long weekend, my suggestion is to go on a food trip right away.
00:19That's right, and since it's National Heroes Day, it's perfect to go to Intramuros.
00:26There's a lot to eat there.
00:27Yes, and the views are beautiful, right?
00:29That's right.
00:29Chef JR, Chumi, we'll go with you.
00:33Oh, we're acting again.
00:36I'm so tired of being chased by the wild animals.
00:39We need to fight!
00:41Let's go!
00:42Let's get our certificates!
00:44Let's get them!
00:46There!
00:47Let's get them!
00:48Here it is.
00:49Here it is.
00:51But can you hear it, Chef?
00:53My stomach is growling.
00:56Can you hear it?
00:57Yes, Chumi is growling.
00:59I think that's the growling I'm hearing right now.
01:02I think that's the growling I'm hearing right now.
01:04That's right.
01:05Because we're here in the famous walled city called Intramuros.
01:11It's perfect.
01:11As we can see, we visited a heritage restaurant.
01:16Chumi and I have been coming here since 1989.
01:20They're legendary.
01:21We'll taste their food.
01:23And I heard that their specialty here is Castilian and Filipino delicacies.
01:28You're right, Romulo.
01:30I'm so happy because it feels like a throwback.
01:34This place, this place.
01:37Let's taste their Filipino specialty.
01:41Are you ready?
01:42We'll introduce you to the head chef.
01:47What's it called?
01:48The head chef.
01:50The chef.
01:51The chef of this place.
01:53Chef Rowell Garle.
01:55Chef, good morning.
01:56Good morning.
01:57Let's be honest.
01:59If the restaurant opened in 1989,
02:02we've been here since 1993.
02:05That's so long.
02:06You can see it.
02:09Chumi is asking what Chef Rowell will be cooking for us.
02:14I heard that their specialty is Moron.
02:18Moron.
02:19Of course, that's wrong.
02:20Moron.
02:22Floridel.
02:23There you go.
02:23Are you ready to cook that?
02:26Yes.
02:27What's so special about Morcon Floridel?
02:29What's the process?
02:30For Morcon Floridel, you'll need a beef top round.
02:34Then, you'll need a tenderizer.
02:36So, it's really thin.
02:38Then, you'll put it in.
02:40There you go.
02:41It's like a bamboo mat.
02:42It's like a Kimbap.
02:44It's also used in Maki.
02:47Maki.
02:48Maki Mat Sabad.
02:49So, we'll be using a top round chef.
02:51Is this a local chef?
02:52Yes, it's a local chef.
02:54So, Chef Rowell will just lay it like this.
02:56This is a good technique.
02:58I just realized that you can use a bamboo mat to roll it.
03:02If you can't roll it with a bamboo mat,
03:05you can do it. It's just a variation.
03:08Then, for the signature ingredients,
03:11we have carrots.
03:13Cheese.
03:14Then, Chef, why did you choose Morcon Floridel?
03:19Morcon Floridel is one of our favorites.
03:25I see.
03:26It's a very historic dish.
03:29It has a big connection to our Himagsikang
03:33that was made during the Castilian period.
03:35So, we have cheese here.
03:37We also have pickles.
03:39Pickles.
03:41Pickles.
03:43Chorizo.
03:44Since it's Spanish, we'll be using chorizo.
03:48Then, we have pepper.
03:50Okay.
03:50Alright.
03:51Wow. I can already smell it, Chef.
03:53The meat is really thin.
03:56Do we really need to roll it?
03:58There you go.
04:00Then, Chef will just roll it.
04:03You're good, right?
04:05Chef, I'm gonna copy that technique.
04:07That's just the first step.
04:09It's one of the many steps.
04:10We're gonna do a lot more because we're gonna wrap it in foil.
04:15Okay.
04:17Basically, when Morcon is cooked,
04:22can it be oven-roasted?
04:23Yes, you can.
04:24If you don't have an oven, you can just use a pan.
04:27But I think it'll take longer if you use a pan.
04:30Why is it called Morcon, Chef?
04:32Morcon is Floridel.
04:34Yeah, it's like that.
04:36It's also inspired by Spanish food.
04:40Then, we have stock.
04:41There you go.
04:43Ouch!
04:44Is that okay?
04:45That's just right.
04:47We want it to be hot.
04:49For the flavoring, I think there's paprika in here.
04:53Oh, it's the outside.
04:55Yeah, that's what's gonna happen.
04:56The meat will absorb it.
04:59Black pepper?
05:00For the flavoring, we have pepper,
05:03soy sauce,
05:05This is unique.
05:06Yeah, the technique is good.
05:08Tomato sauce.
05:09There you go. We also have tomato sauce.
05:12Garlic.
05:13I think that's the presentation that we're gonna do.
05:16It looks so appetizing!
05:19What is Chef Ruel cooking?
05:21You're amazing, Chef Ruel.
05:22It's like you're already used to it, Chef.
05:26Oh, my goodness.
05:27It's still 1993.
05:29I'm still alive.
05:30This takes three hours to cook in a pan.
05:32Three hours?
05:33In the oven, it takes two and a half hours.
05:36Okay.
05:37Just cook it on a low-medium heat, Chef.
05:39We're gonna slow-cook this for three hours.
05:41But Chef, aside from our Morkon Flaridel,
05:43what other specialties do we have?
05:45We have Kare-kare, Alubong Bagnit with Crab Pot,
05:49Sisig.
05:50I think my bowl is boiling.
05:52We have a lot of specialties here.
05:54Your bowl is boiling again.
05:56Chef, can we try that?
05:58We'll just wait for this to cook.
06:00So, it'll take three hours.
06:02Here, we have..
06:03It's done cooking, right?
06:04Yeah, it's done.
06:05But we have a finished product for you.
06:07There it is!
06:10Chef, what are the hours of operation of this restaurant?
06:13The operation of this restaurant is from 8 to 10 p.m.
06:158 to 10 p.m.?
06:178 a.m. to 10 p.m.
06:19Wow!
06:19It looks so good!
06:21I feel like I'm fighting for my Filipino identity.
06:25It really has the vibe of Old Manila.
06:27Go ahead and sit down.
06:28I'll be the one to sit down.
06:29I can't stand the heat anymore.
06:32Help us out.
06:33We also have Paella, right?
06:35Yes.
06:37We have Morkon and..
06:38Here it is, Kapuso.
06:39We have Binibining Shuvie.
06:40Take a look at how sexy our Morkon Flaredel is.
06:44Here it is.
06:45Sorry, Kapuso. We're so early.
06:48I don't think I can do this anymore, Chef.
06:50I'll just eat it.
06:51Let's try it.
06:52I can't do this anymore, Chef.
06:54Chef, this is what you've been telling me about.
06:57Pagnet with crab fat.
06:58It's so wild, Chef.
07:01Here.
07:01We also have Sisig.
07:03Is this what we've been cooking, Chef?
07:04Yeah.
07:05This is what it'll look like after three hours.
07:06This is what it'll look like after three hours.
07:08Here it is.
07:10Our Binibining Shuvie is heating up.
07:14Alright.
07:16Kapuso, we still have a lot of legendary specialties to try.
07:21Binibining Shuvie.
07:22We still have a lot of food adventures to try.
07:25Legendary.
07:26That's why you have to tune in to our morning show
07:28where you'll always be the first to...
07:30First to eat!
07:33Chef, this is so good.
07:34Chef, this is so good.