No Reservations (A. Bourdain) - Philippines Episode [Archive]

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Papa Ace

02-20-2009, 11:01 AM

Papa Ace

02-20-2009, 11:03 AM

BoBeTs

02-21-2009, 03:01 AM

nung may cable kami, lagi ko itong pinapanood... hehehehehe

thanks paps for sharing...

horge

02-21-2009, 03:35 AM

Maraming Salamat, Papa Ace. :)

Papa Ace

02-21-2009, 04:16 AM

kg21mvp

02-21-2009, 04:50 AM

Im just wondering why is it that it seems like theyre making it appear that this was Bourdain first visit to the PI. This is at least his second trip to the PI and he did have an episode here though it could be possible that it is not the No Reservation show, probably one of his first shows before that.
yeah, maybe he was restricted by the producers of the show to say it was his second time to visit the PI. i think the first time was when he ate balut right.

man, that lechon is the best! i could have that all day. iwas lang sa high blood LOL! :D

Papa Ace

02-21-2009, 04:55 AM

yeah, maybe he was restricted by the producers of the show to say it was his second time to visit the PI. i think the first time was when he ate balut right.

man, that lechon is the best! i could have that all day. iwas lang sa high blood LOL! :D

yup and he had that san mig beer drinking contest one-on-one with a midget in angeles :D

Papa Ace

02-21-2009, 04:59 AM

Here's what they served during the Cebu Shoot :

SNACKS/MUNCHIES:

1. Chicharon Carcar – Fried Pork Rinds from the town of Carcar, in Southern Cebu, cooked late afternoon the day before the event, hand carried to Cebu City hours before they were served.

2. Fried Salted Peanuts - Raw peanuts purchased the day before, deep fried with a little garlic and chilli on site.

3. Dried Mangoes – a local delicacy, purchased from a local factory nearby.

APPETIZERS/SALADS:

4. Kinilaw na Tanguigue / Seviche of Spanish Mackerel

This was the dish made from the six-kilo fish at the shoot. The fish, a tanguigue or Spanish mackerel, was caught earlier that morning in Northern Cebu, purchased by our scout, packed in ice as though swimming and rushed down to Cebu City, arriving a few hours before Mr. Bourdain arrived. To make the seviche, the fish was simply sliced into skinless bite-sized pieces, similar to sushi, then bathed in a local coconut vinegar for a few seconds and drained. Then we added some chopped tomatoes, sliced small red onions, chopped siling labuyo or bird’s eye chillies, slivers of ginger, salt and some freshly squeezed coconut milk combined with a little coconut vinegar. This must be served and enjoyed minutes after it is made.

5. Kinilaw na Lukot / A Salad of Sea Hare Secretion

This was the salad made with a green capellini or spaghettini looking ingredients.

6. Kinilaw na Guso / A Salad of Blanched Seaweeds

This was the salad made with small coral finger looking like seaweeds, first blanched in hot water and plunged into ice cold water.

7. Kinilaw na Lato / Sea grape or Caviar Seaweed

This was the small caviar looking seaweed served au naturel with a vinegar dip.

All the salads above (5,6 and 7) were dressed with native coconut vinegar, salt, and some tomatoes, onions, garlic, chillies, etc.

Papa Ace

02-21-2009, 05:02 AM

8. Ensaladang Talong / Grilled Eggplant Salad

Eggplants are charbroiled until their skins are black then peeled and chopped up and mixed with tomatoes, onions, vinegar, salt, garlic and chillies.

9. Tomato Salad with Fried Dried Squid

Chopped native tomatoes with a spicy vinaigrette served topped with shredded dried squid that has been fried (we purchased this at the dried fish market with Tony) for a second or two in hot oil.

10. Fruit Platter with a Shrimp Paste Dip

An assortment of peeled tropical fruit was served with a shrimp paste dip made with coconut milk. The fruits included green carabao mangoes, green Indian mangoes, pomelos, singkamas (jicama) and firm guava slices.

MAIN COURSES/DISHES:

11. Lechon or Inasal “Cebu Style”

This was the FIRST of the lechons that was stuffed and roasted (the slightly smaller one).

Ingredients included:
- lots and lots of green onions
- ½ kilo of shallots
- ½ native bell peppers
- black peppercorns
- fresh leaves from a siling labuyo or bird’s eye chili plant
- lots of sea salt
- lots of garlic
- butter
- unripe tamarind juice mixed with the salt and other spices

12. Lechon or Inasal “a la Marketman”

This was the second of the lechons that was stuffed, pin-pricked or “accupunctured” skin and which had the puffy, crisp skin after cooking… less attractive to look at but the texture and flavor make up for the lack of looks… This is really an evolved version of the classic cebu lechon… with some western herbs and ingredients but with classic local cooking technique.

Ingredients included:
- shallots
- green onions
- garlic
- chilli peppers
- peppercorns
- lots of fresh thyme
- rosemary
- lemons
- lemongrass
- lots of sea salt
- olive oil

13. Paksiw na Lechon / Roast Pig Stew

This was the stew made in the clay pot on the grill. This is traditionally made the day after a lechon feast, and is a superb leftover meal…

- Pieces of lechon
- Vinegar
- Water
- Peppercorns
- Bay Leaves
- Garlic
- Muscovado Sugar
- Liver Sauce (if you have used this as a condiment to the previous day’s lechon)

14. Grilled Tanguigue / Spanish Mackerel

After making the kinilaw or seviche, the remaining parts of the fish were cut up and simply grilled with some salt and pepper and some oil.

15. Steamed Lemongrass Prawns

Some medium sized sea prawns were steamed in a clay pot with boiling water and several bunches of lemongrass at the base of the clay pot. Sea salt to taste.

16. Steamed Alimasag / Blue Crabs

Steamed earlier in the day, these were served on the buffet chilled and to be enjoyed best with a garlic flavored vinegar.

RICE:

The rice, served in a very traditional manner, wrapped in young woven coconut leaves and steamed and allowed to cool is called “puso.”

FRUIT/DESSERT:

Ripe Mangoes
Mangosteen
Pomelos
Durian

Bodbod Kabog – A millet seed and coconut milk delicacy that is steamed in banana leaves.
Biko with Latik- A heavy rice cake made with coconut milk and brown sugar
Broas & Tortas – Baked goods from the neighboring island of Bohol.

jhacen

02-21-2009, 08:27 AM

Ace, ung first time nya sa Pinas was with his old show "A Cook's Tour" sa Food network. Ngayon nasa Travel Channel na siya.
Thanks for posting the ingredients for the lechon inasal. Maybe one of these days I'll try it.

Im just wondering why is it that it seems like theyre making it appear that this was Bourdain first visit to the PI. This is at least his second trip to the PI and he did have an episode here though it could be possible that it is not the No Reservation show, probably one of his first shows before that.

Chups

02-21-2009, 11:05 AM

Yan pala si Bourdain...kala ko yung Kalbo na may show din about weird foods.

Great video. Thanks.

-MAKAVELLI-

02-21-2009, 12:05 PM

man, i ended up watching all five episodes straight....thanks for the share Ace!

that was cool how he started in Manila, then went to Pampanga and then Cebu....that's how my last trip went

mahusay din yung mga hosts nya...

as for that guy Augusto (yung nagpadala ng tape) he reminds me of my cousin...born and raised in the US...parang feeling-outsider pag umuuwi kmi

im so glad that my folks continued to speak tagalog, kapampangan (moms side) and ilokano (pops side) around us when we moved here...and im so glad that we took regular (every 3 years)trips back home when i was growing up...it became a habit and now i do it on my own....and like bourdain, im always holding a san mig in every picture...lol

i wonder if the took Bourdain to KTV :D

BTW, bossing Chups, yung kablo si Andrew Zimmern (Bizarre Foods)

Papa Ace

02-22-2009, 03:32 AM

Ace, ung first time nya sa Pinas was with his old show "A Cook's Tour" sa Food network. Ngayon nasa Travel Channel na siya.
Thanks for posting the ingredients for the lechon inasal. Maybe one of these days I'll try it.

Yup I remember. Tnx. btw i try mo muna un sa chicken inasal. Just marinade chicken overnight using cane vineger (del monte) with garlic, salt and pepper. then grill it and use atsuete seeds mixed with hot cooking oil for basting. :D

Yan pala si Bourdain...kala ko yung Kalbo na may show din about weird foods.

Great video. Thanks.

si andrew zimmern nga un, I think ang kaibahan nila si Andrew talagang mga weird and exotic while si bourdain un mga specialty foods ng isang country.

Papa Ace

02-22-2009, 03:36 AM

i wonder if the took Bourdain to KTV :D

in tony's first visit he got to check out the red light district in angeles, i bet he knows some stuff though i doubt if he went to any this time coz he was constantly being watched by a lot of fans when he went here.

-MAKAVELLI-

02-23-2009, 04:36 PM

in tony's first visit he got to check out the red light district in angeles, i bet he knows some stuff though i doubt if he went to any this time coz he was constantly being watched by a lot of fans when he went here.

nakatakas din si Tony..kahit isang gabi lang :D

hey ace, have you heard of a show called Man vs Food? my kumpares said that their host also went to philippines to eat...cant find the link anywhere

Papa Ace

02-24-2009, 07:58 AM

nakatakas din si Tony..kahit isang gabi lang :D

hey ace, have you heard of a show called Man vs Food? my kumpares said that their host also went to philippines to eat...cant find the link anywhere

its a new show i think i havent catched it.. ill check it out sometime