ARROZ CON LECHE Ep. 1 | Food Trip Attack- Collab Trio #arrozconleche #fo...

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ENJOY MY RAW!!!

The three of us collaborated as Collab Trio - (L-R) Kuya Jess CAMP ATTACK, Chef John Sison and Chef David Lopez Michaels,

(L-R) Chef David, Chef John and Kuya Jess CAMP ATTACK

Location Address:

Bay Area Suites-Manila-1820 Maria Orosa St, Malate, Manila

FOOD TRIP TAYO! / FOOD TRIP ATTACK Hello! fellow Campers, here in our new food trip segment we will give you to try new recipes. and new foods that we will introduce. So come on, friends, let's go on a food trip!

We will meet 2 chefs and we are invited to collaborate on a food vlog. Celebrity Chef John Sison and David Lopez Michaels of Pablo's Kitchen.

2 COUNTRIES IN ONE VIDEO VLOG- PHILIPPINES and AUSTRALIA

"Arroz Con Leche" - which is typical South American dish. "Main ingredients: Glutinous Rice, Water, Star Anis, Cinnamon, Condensed Milk, Fresh Milk, Mango, Coconut Juice and Coconut milk (Gata).

"Arroz Con Leche"

Pablo's Kitchen Australian Chef David Lopez Michaels David will cook for us "ARROZ CON LECHE" With a twist of fresh Coconut and Mango from the Philippines.

Plating preapration

Chef John Sison "Chicken Binakol"

It's not a dish, it's a dessert. after chef David, chef john will cook us his specialty dish. Chef John will cook "Binakol and Kinilaw." He uses a traditional method that Filipinos use in cooking; this is the Claypot.

Chef David with his "Arroz Con Leche" Filipino fusion

He only used minimal ingredients. The desert is a winner,

even children can enjoy the desert made by Chef David.

 

it's very comfort food for dessert. David's cooking is good, just always stir it. and on a low flame so that the sticky rice doesn't burn.

Here at Camp Attack, we don't just go camping. we also cook delicious meals. Of course, not local we also have international.

Chef JOHN and Chef DAVID
It was a great experience to be with these 2 chefs in a food vlog even though they are different in race and culture and cooking style, but when it comes to food, we are united. while I watched them cook, I learned techniques and the preparation was simple no arte / not choosy.

just as simple as that! the blend of the combination of their dishes is ok and course, even when it comes to the taste, there will be arguments. It's ok for the two of them to show off in front of me and be a judge to taste their dishes as a food critic. That we can learn something that can also be done outside or outdoors while camping.

For campy meals or easy breakfasts, easy lunches, easy dinners and easy deserts, everything is easy to do and not complicated.

I thank chef John for extending the invitation for us to have a collaboration and of course with chef David. and also, to taste the prepared dishes.

"Chicken Binakol"

I enjoyed chef john's when it comes to soup, especially the "Chicken Binakol" it's very good especially in cold and rainy weather. or to someone who is sick, surely if you sip the soup, you will surely get well soon. I am the person who loves soup "soup is life". and his use of traditional pottery that added flavor. It really makes me a proud Pinoy to go on vacation with my relatives in a distant province.

When it comes to Chef David's cooking style, his experience as a cook and businessman in his Pablo's kitchen. He is really successful in his cooking and in addition to being a traveler, he knows what is good to present that is simple to prepare but tastes rock and roll. the experiences of the person and the places visited, and foods tasted along the way really add depth and fun to loving the passion for cooking.

it's really important what can add love and story to a dish.

"KINILAW with BANANA BLOSSOM" by Chef John Sison

I have been eating kinilaw or raw fish for a long time, we also have our own version called pulutan, the one that just soaks the flesh of the fish in vinegar, lime, onion, etc. alright!

"Tuna Ceveche" by Chef David

but the one he made the "Tuna Ceveche" is another level he combined the 2 sour flavors of the fish; we have our own acidifier this is the lime" kalamansi" and his use of lemon is new to my taste. Which probably adds some flavor to the glow. each ingredient really has its own unique character that can also add flavor to what you cook.

I also really enjoyed his sweetened dessert or "Arroz Con Leche" because the cinnamon is very aromatic, and it is not sweet to be compared to our food. And the twist in its use of mango and coconut broth and its meat, which is only here in the Philippines, has added charisma when it comes to presentation and plating that makes the former look like an Asian style.

But this arroz con leche comes from South American roots that gave the former a twist with a Pinoy touch.

I really enjoyed their cooking that I tasted.

COLLAB TRIO

So here on the food trip, as long as there is a food attack!

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