Aired (August 11, 2024): Kakaibang pansit ba 'ka mo? May pambato riyan ang mga taga-Cavite – ang chin chao! Ngunit ang pansit na ito, hindi inuulam o isinasahog sa ibang putahe kundi isang... panghimagas! Panoorin ang video.
Hosted by veteran journalists Susan Enriquez, ‘I Juander’ uncovers the truth behind widely-accepted Filipino customs, beliefs, and questions.
Watch 'I Juander' every Sunday, 8:00 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #iJuanderGTV
Hosted by veteran journalists Susan Enriquez, ‘I Juander’ uncovers the truth behind widely-accepted Filipino customs, beliefs, and questions.
Watch 'I Juander' every Sunday, 8:00 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #iJuanderGTV
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FunTranscript
00:00Makawander, are you familiar with this food?
00:05It's like Makapuno.
00:07It's like Minatamis.
00:11It's sweet.
00:12Sometimes, they cool it down.
00:17You have a unique pancit.
00:19We have that in Cavite.
00:23But did you know that there's a pancit that is made for breakfast?
00:27Chinchao is what we call this pancit.
00:30It has a noodle-like texture.
00:34But it's not a dish or a side dish for cooking.
00:37Because this pancit is the main ingredient in Malamig.
00:43Here in the historical town of Cavite,
00:45where the Philippines declared its independence,
00:48Ms. Ernenita, also known as Ms. Kulot,
00:53makes Chinchao in Malamig.
00:56Because it's expensive and difficult to make Chinchao,
00:59Ms. Kulot usually sells it every other day.
01:14Because our episode tonight is special,
01:16from Cavite,
01:17Ms. Kulot came all the way to Mendez
01:20to let us taste her special Chinchao in Malamig.
01:25Cavite people,
01:26you won't be able to catch up with us
01:29when it comes to sweet dishes.
01:31Today, we have Chef Chris with us.
01:34Because here in Cavite,
01:36you can find the one and only Chinchao.
01:40Chinchao.
01:41Ms. Kulot is the one and only person
01:45who sells this.
01:47Yes.
01:48Chinchao, Chef Chris.
01:50Chinchao.
01:51Why Chinchao?
01:52Isn't it Chinese?
01:53Yes.
01:54Before, it was the brand of a grass gel.
01:58And then later on,
01:59in Cavite's culinary,
02:00they adapted the name of that grass gel,
02:04the brand,
02:05to Malamig,
02:06or to food.
02:08Because they didn't know the name.
02:10They weren't able to create it.
02:12It's been a long time.
02:14It's been a long time.
02:16It's been a long time.
02:17It's been a long time.
02:19Try it.
02:20Let's try it.
02:23When making Chinchao in Malamig,
02:25Chinchao noodles should not be left out.
02:27We call this rice.
02:30It's like...
02:33What kind of food is this?
02:34It has no taste, right?
02:36It tastes like rice.
02:38Yes.
02:39Let's continue with the unsweetened calamay.
02:42And to make our Chinchao colorful,
02:44we will add different colors of gulaman and sago.
02:48Let's not forget the coconut milk
02:50and of course,
02:51our sweetener,
02:52the melted panucha.
02:56There.
02:57The color is beautiful.
02:58I just tasted this.
03:00Baby Nanay,
03:01how do you eat this?
03:03I chew it.
03:04You chew it.
03:08It's good, right?
03:09You're crazy.
03:10You're crazy.
03:11You chew it first.
03:12You chew it first.
03:13I'm drinking it.
03:18It's delicious.
03:21It's filling.
03:23It's really filling.
03:25It's like we don't want to have dinner.
03:27How do you cook this?
03:29Susan will make it.
03:31She will grind it.
03:32After grinding, she will put it in a contraption.
03:35Then, she will press it.
03:36It will come out in a hole.
03:38Just like that.
03:39She will make it bigger.
03:42It will automatically be filled with hot water.
03:51It's good.
03:52It's good.
03:53It's good.
03:54It's good.
03:55It's good.
03:56It's good.
03:57It's good.
03:58It's good.
03:59It's good.
04:00It's good.
04:01It's good.
04:02It's good.
04:03It's good.
04:04It's good.
04:05It's good.
04:06It's good.
04:07It's good.
04:08It's good.
04:09It's good.
04:10It's good.
04:11It's good.
04:12It's good.
04:13It's good.
04:14It's good.
04:15It's good.
04:16It's good.
04:17It's good.
04:18It's good.