Bringing the taste of Ukrainian cuisine to PH | New Day - video Dailymotion

CNN Philippines

Get ready to have your stomachs growling for this one!   We're all about discovering dishes, not just in the Philippines, but also from around the world.   We're in for a treat as we know more about Ukrainian cuisine through Ukrainian Cuisine Ambassador, chef Yurii Kovryzhenko.  Visit our website for more #NewsYouCanTrust: https://www.cnnphilippines.com/  Follow our social media pages:  • Facebook: https://www.facebook.com/CNNPhilippines • Instagram: https://www.instagram.com/cnnphilippines/ • Twitter: https://twitter.com/cnnphilippines

Transcript

00:00 Well, get ready to have your stomachs growling for this one.

00:03 We're all about discovering dishes,

00:05 not just in the Philippines,

00:06 but also from around the world.

00:08 And today we're in for a treat

00:10 as we know more about Ukrainian cuisine

00:13 through Ukrainian cuisine ambassador,

00:14 Chef Yuri Kovryzhenko.

00:17 Hey, good morning, Chef Yuri.

00:18 - Good morning, Paolo.

00:19 Good morning, Philippe. - Dobry ranok, Philippe.

00:21 - Dobry ranok. - Dobry ranok.

00:22 How are you?

00:23 How are you? - Good, good, good.

00:24 - It's great to have you,

00:25 and it's great to be learning more about Ukrainian cuisine.

00:28 We'll get straight into it.

00:30 I've never tried Ukrainian cuisine.

00:31 I don't think many people have.

00:33 What can you tell me about what makes

00:36 Ukrainian cuisine unique,

00:37 and what is the unique flavor about it?

00:39 - Okay, so Ukrainian cuisine is quite old

00:42 because the roots of Ukrainian cuisine

00:44 is going to the Kiev Rus' time,

00:46 so it's more than 1,000 years ago.

00:48 And the unique, it's where you don't use some spices.

00:53 So you have the clear taste of the product,

00:56 clear taste of the veggie, fruits, or the meat.

00:59 And it's the big art to cook something without spices,

01:03 you know, to have the real flavor.

01:05 - Right, and it's just really the ingredients,

01:07 the natural qualities of those ingredients

01:09 that sort of shine through,

01:10 and to really find a way to enhance that.

01:12 - And you know, we have the four seasons.

01:15 They are changing.

01:16 - In the Ukraine, colder and coldest.

01:18 That's just freezing.

01:19 - The green winter and the white winter.

01:22 - Yeah, so from the oldest time,

01:26 the Ukrainians tried to use the product seasonally.

01:29 So like at the winter time, we use everything's fresh.

01:33 But for the winter time,

01:34 when we don't have the fresh products,

01:36 we try to make some fermentation,

01:39 make sausage and other things.

01:41 So here we have a very classical one.

01:45 - What have you got for us today?

01:46 - Yeah, today I prepare everything's very classic.

01:49 So that's the borscht, the most famous Ukrainian dish.

01:52 You know, it's like our culinary symbol.

01:55 - Perfect for the cold winters, yeah?

01:57 - Not only the cold winters,

01:58 because at the summer, we have the summer borscht.

02:01 - Exactly.

02:02 - And you know that the first memories about the borscht

02:05 is from the 15th century.

02:06 The German traveler, Martin Grunewer,

02:08 when he's traveled to the Kiev,

02:10 he write in the 15th century

02:11 that Ukrainians cook more than 40 types of the borscht.

02:15 - I was gonna say, I mean,

02:16 there are many different types of borscht,

02:18 or many surrounding countries

02:20 would have their version of borscht.

02:21 What makes Ukrainian borscht unique?

02:23 - Everything, because it's Ukrainian.

02:26 - Well, really, I think it boils down to the tasting of it.

02:30 - Yeah, I hope you don't mind if I get straight into it.

02:33 What are some of the ingredients that go into this borscht?

02:36 - It's very simple, but it's very simple for Europe,

02:40 but not simple for the Philippines,

02:41 because it's very hard to find the beetroot here.

02:45 Yeah, because we use a lot of-

02:45 - That's what gives it that very red flavor.

02:47 - Yes, because-

02:48 - Red color, I should say.

02:49 - That's color and the flavor also.

02:52 The main flavor is the beet.

02:54 - Okay, what is this white stuff?

02:56 - That's sour cream.

02:57 - Okay, yeah.

02:57 - We always eat, you know,

02:58 the Ukrainian food is always with the sour cream.

03:01 We eat with the sour cream, the desserts, the dumplings,

03:05 the salads, borscht, and everything with the sour cream.

03:08 - And that's not ordinary sour cream.

03:11 That's delicious sour cream.

03:12 That's really good. - Thank you.

03:13 - That's really good.

03:14 Okay, what else have we got here?

03:16 - Yeah, here's the honey cake, the dessert,

03:18 the recipe of my mom.

03:19 And the chicken keev, you know,

03:21 the chicken keev, the most popular.

03:23 If the borscht, it's like the most important,

03:26 but the chicken keev is the most popular dish of Ukraine.

03:29 - Say no more, say no more.

03:30 Food is, you know, food is diplomacy.

03:32 It's an excellent way to share one's culture,

03:34 and it's probably one of the best ways to share culture.

03:38 - That's the best way, yeah.

03:39 It's the soft power that we can go

03:41 to the heart of the people, not to the mind.

03:43 - Okay, and I assume that's what your mission is.

03:46 It's to share Ukrainian culture,

03:49 share what makes, you know, your culture unique.

03:52 - Yeah, it is.

03:53 - Okay, what are we going to be,

03:55 or where can we find more of what you're doing?

03:59 - All around the world.

04:01 - Yeah?

04:02 - Last 10 years, I'm traveling worldwide,

04:05 different countries, I opened the Ukrainian restaurants.

04:07 It was the Seoul, South Korea, London, Georgia, Tbilisi.

04:11 So, yeah, it's the points.

04:13 - And now the Philippines right here in our CNN studios,

04:16 the famous Chicken Kiev.

04:17 - And maybe here's born the new Ukrainian restaurant,

04:20 in the Philippines.

04:21 - This is the best seat in the house right here.

04:23 That's delicious as well.

04:24 - Thank you. - Fantastic.

04:25 - Thank you.

04:26 - And of course, we must end with something sweet.

04:28 - Yes.

04:29 - I hate the Reuben, it's such a pretty--

04:34 - You know, it's like a mandala.

04:35 The Buddhists make the mandala from the sand,

04:37 and in the one moment, they're destroyed,

04:39 and it's the same with the food.

04:42 - Mm, five stars on everything.

04:43 That's really nice.

04:44 Wow, yum. - Thank you.

04:45 - Thank you.

04:46 - Yeah, you can feel the flavor of the honey.

04:48 - Honey.

04:49 - And the sourness of the sour cream.

04:50 - I know, and I like the way that you've actually

04:51 integrated a little bit of an organic lattice or lace there.

04:55 It reminds me of the honeycomb.

04:56 Fantastic stuff.

04:57 If we want to try some of your cooking,

04:59 where can we find you during your stay here?

05:02 - It will be the chef's dinner with Chef Margherita Foris,

05:07 day after tomorrow.

05:08 And it was the international bazaar a few days ago.

05:13 And maybe, I don't know, maybe I'll return

05:16 to make something more because I'm in love with Philippines.

05:19 It's absolutely amazing country.

05:20 I didn't expect really.

05:22 So guys, the big heart for the Philippines.

05:24 - Big heart for us, for us here too.

05:25 This is a fantastic intro into Ukrainian culture,

05:29 and the culinary excellence that you guys have to share.

05:32 Thank you so much for sharing with us, Chef Margherita.

05:33 - Thank you, thank you, Paolo.

05:34 - A real pleasure.

05:35 Thank you.

05:36 - Yes.

05:37 [BLANK_AUDIO]

Bringing the taste of Ukrainian cuisine to PH | New Day

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