Our “Foodprints” TV show is something I had always dreamt of doing. For me it’s the most fun job in the world—imagine going around the country to find the best eats and telling viewers about it.
The show, which started almost two years ago, aims to prove that Filipino cuisine can gain world recognition. The crew and I visit as many towns and provinces, featuring known or unknown dishes worth trying.
For popular dishes, we tell the story behind them or how they’re made. In the process, I get to pick up new recipe ideas for my restaurant Wooden Spoon.
The show has evolved; we had been invited to go to Spain, visiting Madrid, Barcelona, Valencia and Cuenca to discover what to eat there. It was an amazing experience.
We are now looking into doing culinary tours of these places. Now there is another invitation to do something similar in another country. So, how can this be work? I love it!
Holiday food list
Since Christmas is fast approaching, I thought of my holiday food list which I come out with during this season. I threw the idea to my producer for a show featuring goodies in my Christmas suggestion list. Approved!
We started taping a week ago and I have had to squeeze in some exercise to neutralize all the incredible food we have been feasting on. And we’re not done yet.
In one sitting, we had Tinee de Guzman’s amazing cochinillo, Bob and Ninay’s turkey, my sister Nina’s paella, Stevie’s Vietnamese lumpia, Mara de la Rama’s gateau de crepe, La Tasca’s bibingka, Jill Sandique’s sans rival, and the newcomer, Casa Malasa By Anita, which serves a most tender, melt-in-your-mouth, tasty, unique lamb stew.
Last Sunday, we were at La Loma, Quezon City, the country’s lechon capital. There were rows and rows of freshly roasted pig, all awaiting their soon-to-be high-blood owners.
I wondered how the now popular Cebu lechon has affected this traditional version. I was told that you may order the Cebu version for an additional P200.
Bestseller
But in La Loma, the original is still the bestseller. This version has to be eaten with liver sauce.
Also on display were shiny chunks of crispy, unhealthy but masarap na chicharon bituka and bulaklak. Buy a tiny pack and its brown paper bag soon transforms into an oily sheet that sticks to your fingers and can be used as your sun tan oil.
As I write this, we are doing our feature on ham and the lechon on the top of my list, General’s Lechon. That means I should do more physical exercise after all these eating.
The show’s new season will be even more exciting. Regular viewers have been suggesting their own provincial delicacies. I have even received invitations from politicians to do shows in their province. And to me, these are the best sources of good, authentic provincial discoveries.
Happy eating!
Casa Malasa By Anita makes a great lamb stew, which I imagine to taste great with buttered basmati rice. Contact tel. 0917-8172487.
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