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CNC3
  • 8/8/2023
Green Thumb - 11
Transcript
00:00 Green Thumb Tuesdays is brought to you courtesy the Agricultural Development Bank.
00:04 Growing stronger together.
00:05 [Music]
00:14 These bite-sized pieces of sushi are bursting with a mix of intricate flavors.
00:20 It's a balance between delicate notes and pungent spices.
00:23 You see, throughout a decades-long culinary journey,
00:26 Chef Miles Marbella has localized a traditional dish,
00:30 thanks to our farmers and fisher folk.
00:33 Turned out actually have like one of the best tuna,
00:35 like comparable to like Japan and everything, yeah.
00:39 I would say that most of my stuff, I'm getting it locally.
00:45 We don't really use shadow beni in the Philippines or in Asia.
00:49 We would use like cilantro but hardly ever, right?
00:54 But in turn, because you guys have like so many different types of like green season,
00:59 like saiv, shadow beni, thyme.
01:03 Your thyme is so different from like Asian thyme.
01:05 Her search for the best ingredients take her from the shores of Shagaramas to the markets in Mayaro.
01:12 Once they're married together and rolled up, the taste becomes a pleasant surprise.
01:17 Robust flavor from like I would say from the saiv, from the shadow beni.
01:23 The saiv and turnalads is actually stronger.
01:28 I have like a stronger flavor than the ones in Asia, right?
01:32 I can't even tell you but okay like let's say when you cut up the saiv,
01:38 you would instantly smell it even though you're like by the door or something, right?
01:42 In the Philippines or in other parts of Asia, when you cut up the saiv,
01:46 you don't even know if they're cutting the saiv.
01:48 But only a couple years after her sushi business got off the ground, the pandemic rolled in,
01:53 forcing her to look outside her shores to prevent her operations from being upended.
01:59 Pre-pandemic, I was, I mean I was supporting local like 70 percent, 70 to 90 percent, right?
02:06 Unfortunately, during the pandemic, I had to lean on the import products, right?
02:12 Crisis has been increasing and everything and I had to save my business too.
02:17 So unfortunately, that had to happen and saying that it's pre-lockdown still,
02:22 I have to do half and half.
02:25 As a tribute, Miles has dedicated a role to local farmers and fisherfolk
02:29 for their influence in a culinary quest.
02:32 There's this one we call trini lover.
02:36 So it has crab, shrimp and it has Asian pineapple chow and of course it has cucumber in it.
02:44 So like everything in it is very local.
02:47 Before leaving her kitchen, I just had to seize the opportunity to learn
02:51 how to make my own roll from local ingredients and well...
02:54 Mm-hmm.
03:00 Yeah, you take this part off.
03:01 All the local stuff.
03:07 You can taste it, wow.
03:09 Fresh, the seasoning, everything.
03:13 Yeah, how's the onto mental?
03:15 Great.
03:15 Jesse Ram, the OCNC 3 News.
03:18 Green Thumb Tuesdays is brought to you courtesy of the Agricultural Development Bank.
03:23 Growing stronger together.

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