The Atom Araullo Specials: “I Only Eat In Barong,” ngayong Linggo na sa GMA Network!

THE ATOM ARAULLO SPECIALS: I ONLY EAT IN BARONG
Airing: January 15, 2023

Pagkain ang humuhulma sa ating kasaysayan. Mahalagang bahagi ito ng ating mga selebrasyon, paniniwala, kaugalian at kultura. Pwede tayong pag-isahin ng pagkain at may mga pagkakataong nagiging mitsa rin ito ng rebolusyon.

Ngayong Disyembre, sasabak ang The Atom Araullo Specials sa isang malinamnam at katakam-katam na paglalakbay mula Luzon, Visayas hanggang Mindanao para tuklasin kung paano hinabi ng pagkain ang ating kasaysayan. Makikilala rin natin ang ilang culinary stalwarts at food historians na magbibigay at  gagawa ng kanilang bersyon ng mga makasaysayang pagkain.

Higit limang daang taon na ang nakararaan nang makarating sa mga isla ng Visayas ang Portuguese explorer na si Ferdinand Magellan at kanyang mga tauhan. Ayon sa diary ni Antonio Pigafetta, kabilang sa inihain sa kanila ng mga Pilipino noon ang isda, sabaw at karne ng baboy. Paniwala ng Cebu-based historian na si Louella Alix, ipinakain sa mga Espanyol ang tinuwa, kinilaw at sugba o lechon.

Dadayuhin ni Atom Araullo ang Talisay City, Cebu, kung saan pinaniniwalaang nagmula ang mga unang lechonero sa bansa, para alamin kung paano nila iniingatan ang kakaibang sangkap ng kanilang lechon at kung ano ang malalim na kasaysayan nito para sa kanila.

Sa Paranaque City, gagawa naman si Chef Don Patrick Baldosano ng kanyang modern version ng mga isinulat na pagkain ni Pigafetta. Gagamit din siya ng ilang sangkap na posibleng ginamit daw noong mga panahong iyon. Ihahanda rin niya ang isang kakaibang panghimagas na hinaluan niya ng pili nut, buko at gold leaf.

Maglalakbay din si Atom sa Cotabato City para tuklasin ang isang makulay na pagdiriwang ng pagdating ni Shariff Kabunsuan sa Cotabato higit limang daang taon na ang nakararaan. Isa sa pinakahihintay ng mga dumadalo ang isang tradisyon na tinatawag na Pagana Maguindanao kung saan inihahain ang ilang makasaysayan at kilalang pagkain sa kanilang lugar.

Kasama ang Maguindanaoan elder na si Hadja Parida Edza Ulama at ilang miyembro ng tourism council, ihahanda nila ang ilang tradisyunal na Muslim cuisine tulad ng linigil, sininang kambing, tinagtag at kumukunsi.

Para naman ipagdiwang ang “Ratification of the Declaration of Philippine Independence,” isang engrandeng bangkete ang inihanda noong September 1898. Frech cuisine ang  menu dahil ito ang tinatawag na language of diplomacy noon. Muling ihahanda ang bangkete kasama sina Vicente Enriquez III na kaanak ng dalawang delegado ng Malolos Congress, Ruel Paguiligan na curator ng Museo Republika 1899 at may-ari ng Bistro Maloleño na si Ferdie Talbenito.

Ihahain ang pitong appetizers at pitong main course tulad ng cooked crab meat in a crab shell, vol-au-vent, chicken giblets, mutton chops in paper,  stuffed truffled chicken, beef fillet à la chateaubriand, at cold ham with asparagus.

Samahan si Atom Araullo sa isang kakaibang dokumentaryo na magpapalasap sa atin kung paano hinubog ng pagkain ang ating mayamang kasaysayan. Huwag palalampasin ang “The Atom Araullo Specials: I Only Eat in Barong” ngayong December 18, 2022, Linggo, 3:30pm sa GMA.

English version:

Food helps shape our history and identity as a nation. It is also a core component of our celebrations, customs, and culture. Through time, food unites people and it also triggers revolutions.

This December, The Atom Araullo Specials embarks in a sumptuous and flavorful journey from Luzon, Visayas to Mindanao as culinary stalwarts and food historians recreate and interpret these historical cuisines.

More than 500 years ago, Portuguese explorer Ferdinand Magellan and his men landed on the shores of Visayas. According to the chronicles of diarist, Antonio Pigafetta, the natives offered them fish cut into pieces, soup and swines for their meal. Cebu-based historian Louella Alix believes that natives back then served the Spanish explorers tinuwa or soup, kinilaw or raw fish and sugba or lechon.

Atom visits Talisay City, Cebu, where the first-ever lechoneros came from, to discover how they preserve the distinct flavor of lechon and the rich history of the all-time favorite dish.

In Paranaque City, Chef Don Patrick Baldosano presents a modern version on Pigafetta’s food chronicles in the Visayas. Chef Don uses ingredients that were possibly available in the Philippines in 1521 to complete the seven-course meal. He wraps up the meal with a praline of pili nuts with coconut topped with gold leaf.

Atom also flies to Cotabato City, Mindanao to discover a colorful festival commemorating the arrival of Shariff Kabunsuan more than 500 years ago to introduce Islam to the natives. The festival highlights the traditional way of dining called Pagana Maguindanao. Hadja Parida Edza Ulama, a Maguindanaoan elder and tourism council members prepare and serve traditional Muslim cuisine like linigil or chicken cooked in fresh coconut milk, sininang kambing, and tinagtag and kumukunsi, known Maguindanaoan delicacies.

To celebrate the Ratification of the Declaration of Philippine Independence, a grand banquet was prepared on September 1898 in Malolos, Bulacan.The menu was in French because it was the language of diplomacy during that time. Vicente Enriquez III, a descendant of Malolos Congress delegates, Ruel Paguiligan, curator of the Museo ng Republika 1899, and Bistro Maloleño’s Ferdie Talbenito recreate the grand Malolos banquet.

They will serve seven appetizers which will be followed by seven main courses: cooked crab meat in a crab shell, vol-au-vent, chicken giblets,  mutton chops in paper,  stuffed truffled chicken, beef fillet à la chateaubriand; and cold ham with asparagus.

Join Atom Araullo as he taste and discover our rich history through food. “The Atom Araullo Specials: I Only Eat in Barong” airs this December 18, 2022, Sunday, 3:30pm on GMA