Isang Hawaiian at Chamorro favorite ang inihanda para sa atin ni Camille Prats, ang Kelaguen na nanggaling sa Kilawin ng mga Pilipino!
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00:00Welcome back to Mars for More!
00:02And yes, I'm the one who was chosen to cook in the kitchen.
00:07Because I'm going to cook my new food discovery,
00:10Luncheon Meat Kilaguin on Coconut Titiyas
00:14here on Mars Masarap!
00:17This is easy because we discovered this online, right Kim?
00:22And of course, Kilaguin is a local dish of the Guam people.
00:25And they made this version using luncheon meat,
00:28where Guam Mars is also famous, right?
00:31It's funny because again,
00:32titiyas is also a derived word, right?
00:34Kilaguin has a Philippine word, right?
00:37Yes.
00:37Kilawin.
00:38Yes.
00:39Kilawin.
00:39The Chamorro people,
00:41this dish is a Chamorro dish.
00:43And a lot of Ilocanos go there.
00:45And the Kilaguin is from Kilawin.
00:49It's easy to make this Kilaguin.
00:51We'll just combine our ingredients.
00:54So we have luncheon meat strips here.
00:57We already cooked and fried it.
00:59We also have chopped green onions,
01:02chopped coconut meat,
01:04and we have lemon juice.
01:06So Mars, let's just put them all together.
01:08Mix it all up.
01:10Let's not waste our lives.
01:12It looks like David is already hungry.
01:14But I'm hungry.
01:16If you look at the dish of Chamorro and Hawaiian,
01:19it's also luncheon meat.
01:21So let's put the coconut meat.
01:23I'm intrigued by the coconut meat.
01:25Mars, the coconut meat itself,
01:27we should check it out.
01:29Should it be hard or soft?
01:31I think this is soft.
01:33And this is chopped, not grated.
01:35Yes, chopped.
01:37And then, of course, let's also put
01:39our lemon juice.
01:41It looks good.
01:43Okay, one more.
01:47I just saw this on YouTube.
01:49I tried it.
01:51It's not tinidor, Mars.
01:54If it's not tinidor,
01:56the seeds will still come out.
01:58Like this one,
02:00the seeds will be caught by the spoon.
02:02So it won't come out.
02:04There, we have quite a lot.
02:06So let's just mix it.
02:08So our coconut titiyas is made
02:10from flour, coconut milk,
02:12or coconut milk.
02:14So let's mix it.
02:16And Mars, one cup of flour
02:18is to half of the coconut milk
02:20or coconut milk.
02:22It will be like a dough.
02:24Then we will flatten it
02:26until it becomes like this.
02:28It smells good.
02:30Right?
02:32So let's go.
02:34So let's try to make two.
02:36Because it looks like our boys
02:38are hungry.
02:40But do you know why luncheon meat
02:42is the favorite of Chamorro and Hawaiians?
02:44Why?
02:46Because Pearl Harbor is there,
02:48the biggest base of America.
02:50It's the region of soldiers.
02:52So until after the war,
02:54different dishes were made,
02:56like luncheon meat.
02:58Because it's their favorite.
03:00There's musubi.
03:02They created different recipes
03:04out of it.
03:06And that's why it's called dilata
03:08because the soldiers, Mars,
03:10they really eat it to make it easy to eat.
03:12So here we are,
03:14we finished one.
03:16So it's just an open bread.
03:18Here are the ones we mixed earlier
03:20on top.
03:22More luncheon meat for more happiness.
03:24Generic tidy.
03:26This is not portioned by Mars.
03:28Sorry, sorry.
03:30It was carried away.
03:32One down.
03:34Let's wait for the others to cook.
03:36Wow.
03:38Let's try it.
03:40I'm excited for the satay.
03:42Can you close it a bit?
03:44So it won't be too messy.
03:47So it's like soft tacos.
03:49That's our peg, like that.