Cheska Fausto meets the Culinary General of Cavite, Chef Chris Caraingan! | Farm To Table - video Dailymotion

GMA Network

Aired (May 26, 2024): On her visit to the Zicreto Filipino Cafe & Bistro, Cheska Fausto has a food trip throughout history with Chef Chris Caraingan A.K.A. the Culinary General of Cavite!

Transcript

00:00 [music]

00:01 While we were busy at the Farmer's Market in Quezon City,

00:05 Food Explorer and Sparkle Artist Chesca Fausto

00:09 had a unique food trip in Cavite

00:12 to learn about stories of food that has a history and secret.

00:18 And the culinary general of Cavite, Chef Chris Caraingan,

00:23 shared with her the unique dishes that we can try here.

00:28 [music]

00:30 Food Explorers, I am so honored to have a food trip with the culinary general,

00:36 Chef Chris!

00:39 Hello, Chef!

00:41 What is the culinary general and can you tell us more about it?

00:46 The culinary general started in 2015 inside the Adinaldo Shrine

00:51 because there was an important person who suggested it.

00:55 "Your organization is big, Chef. Our problem is,

00:58 why don't you focus on the food of Cavite?"

01:02 At that time, I was familiar with Mindanao.

01:05 Suddenly, I had a burden that I should protect my own country.

01:10 At that time, I was in the Adinaldo Shrine.

01:13 I also talked to Emilio Aguinaldo's grandson.

01:15 So, the three of us decided to build the culinary general

01:18 that focuses mainly on Filipino culinary tradition, heritage.

01:24 So, at that time, we studied again and recreated all the Filipino dishes

01:29 that have a history and a tradition.

01:32 We call it Warik-Warik, which is a type of rice cake that is made of rice flour

01:38 and it can be an inspiration for creating Sisig.

01:43 It can be made with…

01:46 It's delicious, right?

01:48 It's delicious, Chef!

01:50 Sisig, but it's creamier and the meat is more flavorful.

01:56 And this is called…

01:59 Pancit Langlang.

02:01 Yes.

02:02 And I heard that this is our hero's favorite, Dr. Jose Rizal.

02:08 Yes.

02:09 What was said in Enfilibusterismo is that this is the best soup.

02:14 So, when we look at it, there's no soup.

02:17 This is the soup.

02:19 Ah, separate!

02:21 Traditionally, it should be included.

02:24 But when we include it, the noodles will soak up the soup.

02:27 So, we chose to separate it and then…

02:31 Wow!

02:33 So, it's also an experience, right?

02:35 While you're eating it, you'll pour the soup.

02:39 Wow!

02:40 It was also mentioned in Enfilibusterismo that it has chicken, shrimp, and shrimp paste.

02:46 And then, it's said that it has scrambled eggs.

02:51 So, when we taste it, it has a clean taste.

02:54 There are no food enhancers, no extenders.

02:57 It's delicious!

02:58 We want to taste it more in the modern Filipino.

03:01 What's the classic and traditional Pancit Langlang?

03:05 The broth is so rich.

03:07 But it's not fatty.

03:09 The oil or something is so clean.

03:12 And it's so flavorful.

03:14 Is this chicken broth?

03:15 Yes, chicken and shrimp broth.

03:17 Mmm!

03:19 You know, when you have a stomachache, this is what you eat.

03:23 Yes, because Rizal also mentioned that it's the best soup.

03:27 Meaning, it's good for our body.

03:30 Yes.

03:31 This is what we call Shento Kingseng, meaning 115 years.

03:38 Actually, there are many versions of it, like Adobo.

03:41 When you're served Langka, it means you're an important person.

03:44 Did I serve Langka?

03:46 Yes, Langka!

03:47 I'm an important person!

03:49 But when you're served Kangkong, it means you're just an ordinary person.

03:52 Ah!

03:53 But the story proves that, at first, that's how other cultures are.

03:59 They don't serve the best to the unimportant people.

04:04 But right now, in the modern time, we can't not taste it.

04:08 Right.

04:09 I can say that, in any other state of your life, you have the right to taste Filipino food.

04:14 Your chef is so familiar with the taste to me.

04:18 Really?

04:19 Yes.

04:20 I feel like, at one way or at some point, my mom cooked this for me.

04:27 It's just comforting in my part because I'm here in Cavite, but I can taste Zamboanga as well.

04:33 Next, what is this?

04:36 It's yellow.

04:37 This is what we call yellow Adobo.

04:39 It's not called Adobo because you can't taste the garlic.

04:43 The recipe of this yellow Adobo traveled from Batangas going to Cavite.

04:50 Because when President Emilio Aguinaldo got married, his second wife, Tagataal Batangas,

04:57 Tagataal brought that recipe to Cavite.

05:01 Ah!

05:02 Originally, it's Batangas' dish.

05:04 Right now, it's served in Cavite.

05:07 And in Cavite, only Cavite serves this.

05:11 So, the yellow Adobo in Cavite is mostly used for Echuete.

05:16 But this time, this is used for Turmeric.

05:20 This looks so familiar.

05:23 This is the Chicken Barbecue.

05:25 It's called Chicken Barbecue.

05:27 It has a beautiful story.

05:29 I've been dreaming of eating this since I was young.

05:32 Zapote Chicken Barbecue.

05:35 It's a place in Bacol, Las Piñas.

05:39 In front of the movie theater, there's a barbecue.

05:46 And all the barbecues they sell have a similar taste because of the sauce.

05:51 What's the sauce?

05:52 Sweet barbecue sauce.

05:58 And then, we have here Maharlika Vinegar.

06:06 It's a savory vinegar that will complement the chicken.

06:10 Mmm!

06:12 Delicious!

06:13 Thank you.

06:14 Mmm!

06:15 Good!

06:16 It's like one chicken is enough.

06:19 Yes, it's enough.

06:20 It should be two or three.

06:21 I hope you can come here to our secret place, 55 Evangelista Street, Malixiwan, Bacol, Cavite.

06:29 So you can taste our historical food here and learn the stories of every Filipino food.

06:37 When it comes to very Filipino food, Paksiw is a must-try.

06:46 And if you're not going to ask, we also chose to make Paksiw because it's Buboy's father's favorite dish.

06:53 I'm not sure if they have Ampalaya at home like the one I'm planning to cook for Buboy.

06:59 While our friend Buboy is expecting us to cook fried pochero for him,

07:08 I'm going to prepare Paksiw na Bangus with his ever favorite, Ampalaya.

07:15 So, here's our pan.

07:17 Let's put it in.

07:18 For this recipe, we're using boneless bangus.

07:35 After putting ginger, add onion and garlic.

07:42 Season it with salt.

07:57 Of course, this is just to counteract the bitterness of the Ampalaya.

08:01 Add sugar and let's stew it with vinegar.

08:06 We're going to cook it for around 20 to 30 minutes on low heat.

08:26 After that, we can let Buboy taste it.

08:29 Bye, Buboy!

08:31 [Music]

08:53 [BLANK_AUDIO]

Cheska Fausto meets the Culinary General of Cavite, Chef Chris Caraingan! | Farm To Table

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