Aired (September 29, 2024): Say hello to the SWEETEST ending for our month-long 'celebration of flavors,' Food Explorers! Why do Filipinos always crave sweet foods? Come and taste this last episode for September!
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00:00In the last part of this special food trip,
00:02we can't not go in and find out
00:05why Filipinos are looking for the taste of
00:08SWEET!
00:11Filipinos love to eat sweet food
00:14because it's so common in our daily lives.
00:17From popular halohalo
00:19to Filipino snacks.
00:23We can really say that
00:24the taste of sweetness is inseparable.
00:31We've also featured one of the main sources of sweetness,
00:36tubo or sugarcane.
00:40The love for sweet foods
00:42is now a part of the Filipino culture.
00:46Perfect!
00:47Even if it's savory, even if it's spaghetti sauce,
00:49Filipinos really love sweets.
00:51That's why we like the spaghetti sauce with banana ketchup.
00:55Our barbecues have banana ketchup.
00:58The sugar is added to highlight the other flavors.
01:02And the sugar is not just for sweetness,
01:05it also adds to the moisture or texture of the food.
01:09If you're sad or heartbroken,
01:12you'll want something sweet
01:14because sugar really gives you a good mood.
01:16Sugar provides instant energy
01:19and releases feel-good hormones like dopamine.
01:23That's why Filipinos love sweet foods
01:27because it's a way to get rid of fatigue.
01:34Here at Bohol Beef Farm,
01:36you'll be able to taste all kinds of delicious delicacies
01:39that go well with your sweet palate.
01:41So this is your very famous squash bread.
01:45So we have here malunggay and honey spread.
01:49This is butter-based, right?
01:50Yeah.
01:54The honey spread is delicious.
01:56And this one is the honey balena, fermented coconut wine.
02:00Cheers.
02:01Cheers, ma'am. To good health.
02:02Yeah, good health.
02:09One of the biggest productions here at Bohol Beef Farm
02:12is the production of ice cream with unusual flavors
02:17using fresh ingredients sourced from local farmers in the province.
02:27Fresh coconut.
02:28Yes.
02:29So this is the heart.
02:30This is just harvested.
02:32Yes.
02:33For an ice cream recipe,
02:34what makes your product unique
02:37is this is the heart.
02:39The coconut milk.
02:40You know?
02:41Yes.
02:42It's 80% coconut milk.
02:45Two people will receive.
02:47And from receiving,
02:48it's also being checked inside.
02:51The smell, the quality.
02:53Especially if you guys have been doing it for so long,
02:56you can already see the quality visually.
02:59Yes.
03:00And what's good about this,
03:01you guys are sourcing your coconut
03:04from locals.
03:05And the flavors that you're using
03:07from locals.
03:08Yes.
03:15Cheers.
03:18So right now, we're making malunggay ice cream.
03:20This is one of our top three bestsellers.
03:23So it's this, malunggay, guayabano,
03:25and then for some reason, charcoal.
03:27It's on the third top.
03:29Charcoal.
03:30Activated charcoal.
03:31Yes, activated charcoal.
03:32Because we use fresh fruits.
03:33We have avocado, melon.
03:35We don't use powder for our ice cream.
03:37We use the real thing.
03:38So you can really taste the flavor.
03:41Super easy.
03:51You can say that the ice cream here in Bohol B-Far
03:54is 100% made with love.
03:56And this process adds sweetness to the flavor
04:00of those who taste it.
04:03Oh my God.
04:04Perfect texture.
04:13Wow.
04:14Wow.
04:27So this is our salmon.
04:29We're using pink salmon.
04:31Before we fry it or sear it,
04:33we're going to marinate it in soy sauce.
04:36Generous amount of soy sauce.
04:38So we're just going to submerge it.
04:40Meat side down.
04:41While the fish is sipping the soy sauce,
04:44we have boiling water here
04:46to blanch the Miki noodles.
04:51And then we're just going to submerge it
04:53for about 3 minutes
04:55before we discard the water.
05:00So that our noodles won't stick to each other,
05:02we're going to toss it in sesame oil.
05:04Sesame oil.
05:08And then,
05:09we're going to fry our marinated salmon.
05:12We're going to pat dry the skin side
05:14because that's the side that we're going to spread
05:16in a hot pan and hot oil.
05:25Sometimes we're asked
05:26how long should we cook the fish.
05:29Specifically for salmon,
05:30what's good about this is
05:31because it has a different color,
05:33we have what we call a heat grain.
05:35This is so that you can see the side of the salmon
05:38from pink to pale or white.
05:41So that's what it means
05:42where the heat reaches from below.
05:46So if you want to know
05:47how long it needs to be cooked,
05:49it just depends on your preference
05:51on how done
05:52or what doneness of the fish
05:54you want to achieve.
05:56But basically, that's the most important step
05:58when cooking your fish
06:00is to have those visual cues
06:02so that the fish doesn't overcook.
06:18Now for our glaze,
06:19our brown sugar using the same pan
06:21where we cooked our fish.
06:32And our soy sauce that we used earlier.
07:02And here's our special dish
07:26for our sweet episode.
07:28Brown sugar glazed salmon
07:30with sweet and spicy noodles.
07:40In our last episode,
07:41we explored the taste of bitter
07:43and our local chocolate
07:45made from cacao.
07:47But of course,
07:48it's not just for us.
07:51Eating chocolate
07:52becomes more enjoyable
07:54when it's accompanied
07:55by a pleasant sweetness.
08:00Did you know that Davao City
08:01has a sweet flex?
08:03I'm here at the first
08:05and only chocolate museum of the Philippines.
08:09We don't know yet
08:10who will be able to mold,
08:12handle,
08:13and of course,
08:14taste their famous
08:16Malagas Chocolate.
08:18So we're going to get
08:20a special blend of chocolate
08:22and then after that,
08:24we'll choose four toppings.
08:25Okay ma'am,
08:26I'll just get this.
08:27What do you want?
08:28When molding chocolate,
08:30you have to first,
08:31I'm just making sandwich,
08:33so you have to first
08:34put our chocolate blend
08:37and then toppings
08:38and then chocolate blend.
08:39Okay.
08:42So after we fill our mold
08:44with our chocolate
08:45and our fillings,
08:46we'll put it in the freezer
08:48for 10 to 20 minutes.
08:50And after that,
08:51you can enjoy
08:52your own craft
08:54of Malagas Chocolate.
08:58Here in the Philippines,
09:00no matter where you are,
09:02you can't miss
09:04the sweet food.
09:07There are delicious
09:09Bananakyo,
09:10Koron,
09:11Karioka,
09:12and many more
09:14Filipino sweet foods.
09:16We also have a lot of
09:18souvenirs for our loved ones
09:20in life
09:21that we can share
09:23with our loved ones.
09:25The souvenirs that we bring
09:27to our loved ones
09:28are very sweet.
09:29There are a lot of different
09:31varieties of sweets
09:33from each province.
09:36Like the famous
09:37Kuto Kalasyao in Pangasinan.
09:41There are also Bibingka,
09:42that we can't taste
09:43every Christmas.
09:45There are also different varieties
09:47of Kalamay that we can taste
09:48from the provinces
09:49here in Luzon.
09:51In my visit to Bohol,
09:53they also have their own
09:54process of making Kalamay.
09:57The Kalamay recipe
09:58that you use,
09:59what are the ingredients?
10:01These are our ingredients.
10:03Okay.
10:04Niyog, Malabkit,
10:05Mascobado sugar,
10:06brown sugar,
10:07and peanut.
10:10Why do you add
10:11Mascobado and brown sugar?
10:13It looks better
10:14when the two are combined.
10:16Okay.
10:17Does the color have an effect?
10:18Yes, the color
10:19and the taste.
10:24Mascobado sugar
10:25Brown sugar
10:26Brown sugar
10:27Brown sugar
10:28Brown sugar
10:29Brown sugar
10:30Brown sugar
10:31Brown sugar
10:32Brown sugar
10:33Brown sugar
10:34Brown sugar
10:35Brown sugar
10:36Brown sugar
10:37Brown sugar
10:38Brown sugar
10:39Brown sugar
10:40Brown sugar
10:41Brown sugar
10:42Brown sugar
10:43Brown sugar
10:44Brown sugar
10:45Brown sugar
10:46Brown sugar
10:47Brown sugar
10:48Brown sugar
10:49Brown sugar
10:50Brown sugar
10:51Brown sugar
10:52Brown sugar
10:53Brown sugar
10:54Brown sugar
10:55Brown sugar
10:56Brown sugar
10:57Brown sugar
10:58Brown sugar
10:59Brown sugar
11:00Brown sugar
11:01Brown sugar
11:02Brown sugar
11:03Brown sugar
11:04Brown sugar
11:05Brown sugar
11:06Brown sugar
11:07Brown sugar
11:08Brown sugar
11:09Brown sugar
11:10Brown sugar
11:11Brown sugar
11:12Brown sugar
11:13Brown sugar
11:14Brown sugar
11:15Brown sugar
11:16Brown sugar
11:17Brown sugar
11:18Brown sugar
11:19Brown sugar
11:20Brown sugar
11:21Brown sugar
11:22I'm just glad that there's actually a spot, a place dedicated to our culture.
11:28So this is basically what we call tribal village?
11:32Yes.
11:33So if I'm the visitor, what can I expect from this place?
11:36So all year round, this tribal village is open.
11:40So they can visit each house that has a representation of each tribe.
11:45You can see our history, our lifestyle.
11:49That's one of the reasons why we built this tribal village.
11:52At least you can get a glimpse.
11:54Yes.
11:55One of the staples of your rice?
11:58Doodle.
12:00Doodle?
12:01Yes.
12:02It's color brown.
12:04Brown.
12:05Yes.
12:06So I guess there's sugar that's why it's brown.
12:08Yes.
12:09Coconut as well.
12:10And sticky and red rice.
12:14Just like calamansi?
12:16Yes.
12:17Yes.
12:18We have our beliefs, sir.
12:20Our belief is that when we notice someone teaching or cooking for a long time.
12:43Let's go.
12:44I'll be the host.
12:45Let's taste it.
12:49Hello.
12:50Hello.
12:57Hello.
12:59What I'm liking about this tribal village is that I can get an idea of the culture, traditions.
13:11Somehow, I can get a glimpse of what kind of community you have.
13:18So ma'am, I'm curious.
13:20We've heard about apam before.
13:22I mean, we're familiar with apam.
13:24Just three ingredients.
13:25Sugar, coconut, and rice flour.
13:28Just rice flour.
13:29Okay.
13:30Do we need to cover it, ma'am?
13:31We also need to cover it so that it's easy to steam.
13:40This is the one that's not leavened or not risen.
13:43And this is the one that's slightly risen.
13:53Sweet equals good vibes.
13:56And here in Bulacan,
13:57not only your tongue will be happy with the sweet pastillas that you can taste,
14:02your eyes will also be happy because of the activities that you can do here.
14:08You will also be happy because of the iconic pastillas designs.
14:12The art of pastillas is one of the traditional arts that should not be lost.
14:26This is used for wrapping candies, pastillas, yemas, anything that's sweet.
14:35When my mother was in 5th grade,
14:37she was taught in a school, in a comical arts school.
14:41That's where she learned the art of wrapping candies.
14:45In San Miguel, the whole family makes pastillas.
14:51And they all have their own designs.
14:54Your sweet experience will really be leveled up
14:56when you taste the sweet pastillas wrapped in paper
15:00that has a beautiful design of its pastillas.
15:03But as the years go by,
15:05this tradition is slowly disappearing.
15:07That's why our family is working hard to preserve this tradition.
15:13When you eat, you just flatten it on a book.
15:18Then what they do is they laminate it.
15:21They make a bookmark.
15:23Aside from the traditional pastillas,
15:25our mother also makes a carved diaper.
15:29The carved diaper was started by my grandmother,
15:32my grandmother Dalayda.
15:34She's the one who makes the pastillas.
15:37Her hands are also good at carving.
15:42She can eat it, but mostly,
15:45what she makes is a display, a gift.
15:50When we eat it,
15:52we remove it from the syrup or the arnival.
15:56When it's dry,
15:58we put the pastillas inside.
16:01Then we eat it.
16:05Pastillas and carved diapers can be considered as a scene.
16:09That's why it should be included in the new generations
16:13to continue this tradition.
16:16There are also many traditional sweet treats
16:18that you can enjoy in Pampanga.
16:21The culinary expert, Aching Lilian Borromeo,
16:24is known for making different pastillas
16:27that were already cooked by the Filipinos
16:29during the time of the Spanish.
16:31One of them is the amazing brazo de maiz
16:34that has its own twist to the brazo de mercedes.
16:38Brazo de mercedes is one of the foods
16:40that the Filipinos learned to make
16:42during the time of the Spanish.
16:44It's included in many pastries
16:46that are the product of the efforts of the people
16:49of Pakinabang for the excess material
16:51from the eggs that were used
16:53to build churches.
17:08But nowadays,
17:09you don't need to convert to another religion
17:12to learn how to make brazo de mercedes
17:15because it will be taught to our pastry chef friend,
17:18Chef Pixie Sevilla.
17:20I chose this recipe today
17:22for this sweet episode
17:24because brazo de mercedes is very traditional,
17:27especially for people from Bulacan,
17:29like me,
17:30this is our favorite.
17:32And we know that the Filipinos
17:34have a very sweet taste.
17:36So, let's start with the egg whites.
17:41Then we add in the cream of tartar,
17:45and sugar.
17:51We're waiting for the egg whites to become stiff peaks.
17:55Let's prepare a pan like this
17:57to line it with parchment paper.
17:59If you don't have parchment paper,
18:00you can use wax paper instead.
18:21Okay.
18:22So, egg yolks, flour.
18:27So, whisk together.
18:30Let's beat it together.
18:31So, this is to thicken our filling.
18:33And then,
18:34we'll add the evaporated milk
18:38in the pan.
18:40Let's heat this up
18:42with a little bit of bhagya.
18:45And then,
18:46we'll add the condensed milk
18:48for sweetness.
18:49This is the traditional brazo de mercedes.
18:53Let's heat it up a little bit.
18:55The evaporated milk and condensed milk.
18:57It doesn't have to boil.
18:59Just heat it up a little bit.
19:03That's why we're doing this
19:04because we can't pour the hot milk
19:07into the eggs
19:08but instead, we'll use scrambled eggs.
19:10And we don't want that.
19:11So, let's heat it up a little bit.
19:13And then, we'll use scrambled eggs.
19:15And we don't want that.
19:16We want the filling of brazo to be custard.
19:20So, we'll just introduce
19:22the hot milk into the eggs.
19:27And then, we'll also solidify the eggs.
19:30We'll also add it to the milk.
19:32We can't do it all of a sudden.
19:33It's like, you know,
19:34it's just love.
19:35We can't do it all of a sudden.
19:36Let's start with the intro, right?
19:38Let's stir it a little bit.
19:40Let's taste it.
19:42There.
19:43Until it bubbles.
19:44This is what we'll boil.
19:46But it needs to be stirred continuously.
19:49For me, it's sweet
19:50because there are different degrees of sweetness.
19:52But for me, my personal taste,
19:54I don't put too much sugar.
19:56I don't put too much sweetness.
19:58I just want the sweetness
19:59to be balanced with the other flavors.
20:01Not just pure sweetness.
20:03Okay.
20:04So, we need to remove the paper.
20:08Paper.
20:10So, let's just be careful with the steam.
20:12The merengue.
20:13Because it's a little hot.
20:15It's hot.
20:16It needs to be removed while it's hot
20:18because when it's cold,
20:20it's harder to remove.
20:21It's more sticky.
20:22So, the brazo,
20:23it's easy to make.
20:24But you can't leave it.
20:27That's what's complicated.
20:32But it's worth it.
20:34Because if I leave it
20:35and I don't peel the paper right away,
20:38it will be too sticky.
20:40So, it won't be straight.
20:42The sides won't be straight.
20:45So, let's go back to the filling.
20:47Let's go back.
20:48It's a little thick already.
20:49You can see that the filling is bubbling.
20:53So, when it bubbles,
20:55it's just right.
20:56It's also thick.
20:57So, let's stop the heat.
21:01And then,
21:03we'll add the butter.
21:07On top.
21:10Then, we'll add vanilla.
21:13If you want a different flavor,
21:16instead of vanilla,
21:17you can add pandan,
21:19strawberry,
21:20coffee,
21:21anything you want.
21:22So, let's mix it.
21:24Until the butter melts.
21:28Normally,
21:29it needs to cool down to room temperature.
21:34So, we'll add the filling
21:36that we let cool down.
21:38So, you can see that it's a little thick.
21:41Of course, this is colder.
21:42It's even thicker.
21:43But,
21:45it might be hard for you to roll
21:47if it's too cold.
21:48It's hard to spread.
21:49So, let's spread it.
21:53I like to put more at the end
21:56so it looks like there's a lot when you roll it.
22:01So, this is our Brasso de Mercedes.
22:07The sweetness of food
22:09gives a lot of benefits.
22:11From instant energy and happiness
22:14to enriching culinary experiences
22:17and building a culture.
22:18Doodle overload.
22:21Even so,
22:22it's important to maintain its consumption
22:24to maintain a balanced diet and health.
22:30Five different flavors.
22:32A lot of delicious possibilities.
22:35On the other side of our unique food adventure,
22:38we got to know the elements and foundations
22:41of each food that we taste.
22:45Each one has an important part
22:47on how we can make each dish more delicious.
22:51Each flavor serves as an inspiration
22:54for us Filipinos
22:56in cooking and building our culture.
22:59Whether it's street food,
23:01home-cooked food,
23:03or even a 5-star restaurant.
23:06Good health?
23:07Yeah, good health.
23:08This flavor becomes the basis
23:10for us to love more
23:12the foods that make us rich,
23:14not only in our stomachs,
23:16but also in our hearts.