How to Make Tejada De Kamatis and Brazo De Mais | Farm To Table
Aired (November 5, 2023): On his visit to Kusinang Matua in Pampanga, Chef JR Royol learns how to make Atching Lilian’s heirloom recipes, including the Tejada De Kamatis, and Brazo De Mais.
Category
😹
FunTranscript
00:00 [Music]
00:04 If you happen to be in Mexico, don't miss the opportunity to visit Ching Lilian's restaurant.
00:12 Aside from her delicious traditional Filipino dishes, she will also fill you with stories related to her heirloom recipes.
00:23 During my visit to the Batikang Kusinera, she shared with me the recipes of two of her favorite dishes.
00:30 First is the Braso de Mais.
00:33 In one, you will put the flour.
00:37 Yes.
00:39 The butter first, then flour.
00:41 Then you cook it. Then off the fire, you put the milk.
00:45 Then the egg yolks, you put four.
00:47 How many egg yolks is this?
00:49 Four.
00:50 What about the corn, ma'am?
00:51 I just put the corn.
00:52 Okay.
00:53 Because it's corn.
00:54 But if it's Braso de Mercedes, there's no corn.
00:56 So the four egg yolks, instead of throwing away the egg whites, that's what we're going to do in the meringue.
01:02 Yes.
01:03 In 1918, the Protestant missionaries taught that in Candaba, so they can convert to the religion.
01:12 We are Catholics, we are Protestant Catholics.
01:15 Yes.
01:16 And they taught the people there to do that.
01:19 [blending]
01:32 It needs to be like a lump.
01:34 Yes.
01:35 Let's put it in the oven.
01:45 [blending]
01:57 Okay.
01:58 Wow.
01:59 That's the filling.
02:05 I'll put it in.
02:12 [blending]
02:24 It's beautiful.
02:26 There.
02:28 Look at the corn.
02:30 The corn is big.
02:32 And who would think, right? 1918.
02:37 You have a big role in promoting local techniques, original heritage recipes that I don't know exist.
02:50 [laughs]
02:51 Perfect.
02:59 This is what you're going to teach me now.
03:03 Tejada de Camatis.
03:05 So what's the first step?
03:07 The first step is to choose a tomato that's not too ripe.
03:12 Okay.
03:13 And thick skin.
03:14 Then you soak it in lime water.
03:16 Lime water.
03:18 Or apog.
03:19 Apog.
03:20 For example, you put this in a bowl, then a spoon of apog, then you do this.
03:26 There's no excess?
03:27 No.
03:28 You just leave it there for three or four hours.
03:31 Then when it's like this, it's firm, you rinse it with running water.
03:38 And then you boil water, you blanch it.
03:42 Boil it, blanch it.
03:44 Then peel it one by one.
03:45 It's just enough to peel the skin off the tomatoes.
03:49 Here.
03:50 We'll let it dry first.
03:52 Let it dry.
03:53 Okay. So right here in the pan?
03:55 Yes.
03:56 Okay.
04:00 Just peel it.
04:01 Okay.
04:02 Pandan infused tomatoes.
04:07 What does tehada mean?
04:09 It's like something sweet.
04:10 Just add a little bit.
04:12 A little bit of sugar.
04:28 So this is what it will look like when we let it cool.
04:33 We'll see that it's translucent.
04:35 The best thing about it is the texture.
04:46 It's chewy.
04:47 It's chewy.
04:48 It's not actually chewy, ma'am.
04:50 It's crispy.
04:51 When you bite into fresh tomatoes,
04:53 see?
04:54 It's there.
04:57 But it's not the crushed tomatoes.
05:00 And then,
05:01 the hint of pandan,
05:04 very subtle,
05:05 that you wouldn't think that pandan and tomatoes would match.
05:10 In any dish.
05:12 Your advocacy in promoting old ways
05:16 in modern times
05:18 is so noble
05:20 and so applicable.
05:22 This is what should be taught.
05:26 Nine blown.
05:27 Great.
05:28 What if I accompany you for a whole day?
05:33 Bye.
05:35 [music]
05:37 [music]
05:39 [music]
05:40 [music]
05:43 (upbeat music)
05:45 (upbeat music)
05:48 (upbeat music)
05:50 (upbeat music)
05:53 [Music]