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Tamales ng Cavite, tikman! | Biyahe ni Drew
GMA Public Affairs
Follow
1/14/2025
Aired (January 5, 2025): Isa sa mga tradisyunal na pagkaing hinahain sa Cavite tuwing New Year ay ang tamales. Ang delicacy na ito, inaabot daw ng mahigit isang araw kung lutuin. Kumusta naman kaya ang lasa nito? Panoorin ang video.
Category
😹
Fun
Transcript
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00:00
This is another New Year's staple of Caviteño.
00:03
It also has a lot of meat.
00:05
Is that not enough?
00:07
Can we get rid of the ingredients that overload this dish?
00:12
What is this?
00:13
Smell?
00:14
I can't smell anything.
00:15
I can't taste anything either.
00:17
I'll just explain.
00:18
This is what gives the color.
00:20
Chuete?
00:21
Why did I say that?
00:25
Small round?
00:26
There is no taste of small round.
00:28
Quail egg?
00:29
No.
00:30
It's smaller than a quail egg.
00:31
Garbanzos?
00:32
No.
00:34
Very pasty.
00:35
Kind of heavy.
00:36
It's solid.
00:37
It's solid, bro.
00:38
So it's heavy.
00:39
I thought it's like a puto.
00:40
Galapong?
00:43
What's the smell?
00:44
When I smell it,
00:45
I'll say the name right away.
00:47
It's salty.
00:48
It's ground.
00:49
Mune?
00:51
It's not pork.
00:52
It's not beef.
00:53
Chicken?
00:55
It's not chicken.
00:56
It's not beef.
00:57
Pork?
01:00
It brightens up those who want to be a woman.
01:02
Lar?
01:03
That's it.
01:04
Good.
01:06
It's usually breakfast in the morning.
01:09
Egg?
01:10
That's it.
01:11
That's right.
01:12
That's just a few of the overloaded and heavy-gutted ingredients of the Robinson family.
01:16
But it's not just filling.
01:18
It's been wrapped for almost a millennium.
01:23
My husband's grandmother,
01:24
Iluminada Robinson.
01:26
Then it went to my grandmother.
01:28
When my grandmother passed away,
01:30
it went to me.
01:31
The iconic food of Cavite,
01:35
we thought there's only tamales in Pampanga.
01:38
In fact, as early as 1900s,
01:42
Benjamin Robinson,
01:43
along with his wife,
01:45
Sacramento Guerrero Robinson of Ermita,
01:48
and she were the ones who spread tamales in Cavite.
01:54
It's just wrapped for you to see.
01:56
But it took me more than a day to cook it.
01:59
It's peanut-based,
02:00
with just a little bit of its filling.
02:02
And it's used as a peppery and savory dish.
02:08
It was influenced by Mexico,
02:10
but somehow,
02:12
the use and cooking of the ingredients evolved
02:15
according to the taste of the Caviteños.
02:18
When you're a Caviteño,
02:19
when you grow up in Cavite City,
02:21
this is what you'll look for in your food.
02:24
Christmas and New Year.
02:28
We opened the package,
02:31
including all the ingredients.
02:33
Let's taste the taste of the Caviteños' tamales.
02:39
The Caviteños didn't want Robinsons to eat what they made.
02:44
This is really hard.
02:45
It's really well-packed to lengthen the shelf life.
02:50
We tasted it here in Pampanga,
02:52
and we also tasted it in Visayas.
02:54
We also tasted it,
02:55
probably not in Mexico,
02:57
where it came from.
02:58
But,
03:01
I know it has peanuts mixed in,
03:04
coconut milk.
03:05
Actually, I just searched it on A.I. earlier.
03:08
I really forgot.
03:09
But there!
03:10
It was revealed!
03:12
Okay.
03:13
One of the ingredients that A.I. said
03:18
was achuete.
03:19
I can see that.
03:20
No.
03:22
Hence, the peanut.
03:24
But for me,
03:25
anything savory,
03:26
I still prefer it warm and hot.
03:29
But in terms of taste,
03:32
actually, the garbanzos is good.
03:34
Because I like hummus,
03:36
I feel like the aftertaste of the garbanzos is good,
03:42
as well as the peanut butter with coconut milk and hard-boiled egg.
03:47
I don't know if you think this is A.I.
03:50
All you gotta do
03:51
is just subscribe to the YouTube channel of Jamie Public Affairs
03:54
and you can just watch all the Behind The Drew episodes all day,
03:58
forever in your life.
03:59
Let's go!
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3:25
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