TIMES.
TIMES. AND THEN ON SOCIAL MEDIA.
>> THANK YOU SO MUCH FOR
SHARING THOSE INSIGHTS WITH US,
AND I LOOK FORWARD TO SEEING
YOU IN PERSON SOONER THAN
LATER.
LATER.
LATER. >>
LATER. >> MISS YOU.
>> MISS YOU, TOO
>>> FIRST UP THIS MORNING WE
ARE COOKING UP SOME FILIPINO-
AMERICAN FLAVORS.
AMERICAN FLAVORS. AMBOY IS THE NEW COOKBOOK OUT
BY CHEF ALVIN CAILAN.
HE SHOWED HIS GREAT-
GRANDMOTHERS RECIPE.
GRANDMOTHERS RECIPE. >> I START OFF WITH MY OWN
AFTER WORKING 10 YEARS IN THE
CULINARY WORLD TRYING TO BE A
LINE COOK.
LINE COOK. THEN I OPENED UP EGGSLUT IN
2011, AND THE REST IS HISTORY
AFTER THAT.
AFTER THAT. WE HAVE OPENED COUNTLESS OF
THEM AROUND THE WORLD.
NOW I HAVE AMBOY, MICHAEL . WE
ARE JUST HAVING FUN.
>> I WANT TO DIVE DEEPER INTO
AMBOY , BECAUSE IT IS NOT JUST
RECIPES.
RECIPES.
RECIPES. IT REALLY REFLECTS YOUR STORY A
BIT HERE
BIT HERE
BIT HERE >> THIS IS LITERALLY LIKE MY
LIFE STORY.
LIFE STORY. I POURED MY HEART AND SOUL INTO
THIS BOOK BECAUSE I HAVE TO DO
A DEEP DIVE INTO WHY I CAN BE
WHO I BECAME, WHY I DO IT THE
WAY I DO IT WAS ALMOST LIKE
THERAPY WRITING THIS BOOK.
I REALLY DID REACH DEEP DOWN
INSIDE AND FIGURE OUT, OH, MAN,
THE FIRST TIME I COOKED A STEAK
WITH GARLIC WAS AMAZING AND
THAT MADE MY LOVE FOR STEAK
GROW.
GROW.
GROW. WHEN I WAS YOUNG I ASKED TO
HAVE HAMBURGERS IF I GOT GOOD
GRADES.
GRADES.
GRADES. I
GRADES. I JUST ALWAYS HAVE A LOVE FOR
FOOD.
FOOD.
FOOD. >>
FOOD. >> I HAVE TO SAY, WHEN I FOUND
OUT WHAT YOU ARE MAKING TODAY I
WAS LIKE, YES, WE LOVE THIS
DISH.
DISH.
DISH. YOU'RE MAKING PUNS IT.
>> IT IS OUR FAVORITE DISH AT
EVERY PARTY.
EVERY PARTY. THIS IS MY GREAT GRANDMA'S
RECIPE.
RECIPE.
RECIPE. FROM THE MOMENT I WAS BORN
UNTIL I WAS 12 YEARS OLD.
THIS IS SOMETHING THAT WE MADE
ALL THE TIME, AND I CAN'T WAIT
TO SHARE.
TO SHARE.
TO SHARE. >> YOU SAID YOUR GREAT-
GRANDMOTHER?
GRANDMOTHER? >> YEAH, MY GREAT-GRANDMOTHER
>> OKAY, LET'S GET STARTED.
>> ALL RIGHT, COOL.
THIS IS FAIRLY SIMPLE.
WE HAVE OUR CLASSIC
INGREDIENTS.
INGREDIENTS. CELERY, ONION, GARLIC, CARROTS.
WE ARE BASICALLY GOING TO DO A
SAUTE.
SAUTE.
SAUTE. I
SAUTE. I GOT A HOT PAN HERE.
GO ON INTO THE OIL.
ONIONS.
ONIONS.
ONIONS. AND YOU HAVE TO HEAR THAT
SIZZLE.
SIZZLE.
SIZZLE. >> HAVE TO HEAR THE SIZZLE,
OKAY.
OKAY.
OKAY. >>
OKAY. >> IF YOU DON'T HEAR THE
SIZZLE, IT'S NOT READY YET.
>> OKAY.
>> OKAY.
>> OKAY. USUALLY PONDS IT WILL FEED IF
YOU MAKE DISHES OF IT IT WILL
FEED TONS OF PEOPLE.
>> ALWAYS.
>> ALWAYS. THIS WOULD ALWAYS FEED ME AND
ALL OF MY COUSINS.
THERE WERE 13 OF US AND WE
WOULD ALL STAY AT OUR GREAT-
GRANDMOTHER'S HOUSE.
GRANDMOTHER'S HOUSE. THIS IS WHAT WE NEED EIGHT ALL
DAY LONG.
DAY LONG.
DAY LONG. ALL OF THE ROOT BALLS.
YOU WANT THEM TO COOK FOR A
WHILE, SO YOU THROUGH THAT IN
FIRST.
FIRST.
FIRST. SO, THIS IS GETTING NICE AND
COOKED.
COOKED.
COOKED. WE ARE GOING TO FOR SOME RICE
NOODLES IN, REGULAR CANOLA OIL.
AND THEN WE HAVE CHICKEN STOCK.
>> SO, THE NOODLES WILL COOK IN
THERE ALONG WITH EVERYTHING
ELSE.
ELSE.
ELSE. >>
ELSE. >> WE COOK EVERYTHING DOWN.
WE ARE GOING TO DEGLAZE THE
BOTTOM OF THE PAN, AND THEN
WE'RE GOING TO ADD SOME SOY
SAUCE THAT'S GOING TO GIVE IT
ITS PATENTED COLOR AND
SALTINESS WE ARE GOING TO LET
THIS COOK DOWN.
WE ARE LETTING THE LIQUID
REDUCE, LETTING ALL OF THE
FLAVORS MARY.
FLAVORS MARY. AND ONCE YOU GET TO THIS
PARTICULAR POINT RIGHT HERE,
YOU JUST TALK IT WITH A LITTLE
NAPA CABBAGE.
NAPA CABBAGE. >> TOWARD THE END.
SO YOU KEEP THE CRUNCH.
>> YOU HAVE GOT TO HAVE THAT
CRUNCH.
CRUNCH.
CRUNCH. AND YOU DON'T WANT TO COOK IT
FOR TOO LONG.
>> YEAH, I HAVE BEEN THERE WITH
THE CABBAGE HAS BEEN TO DON.
OVERLY DONE.
OVERLY DONE. >> THAT IS LITERALLY THE DISH.
I PREPARED ONE AHEAD OF TIME
FOR YOU.
FOR YOU.
FOR YOU. I TOPPED IT WITH SCALLIONS.
THERE'S A HARD COOKED EGG.
GARNISH IT WITH LEMON.
LOTS OF LEMON.
AND THAT IS PANCIT COWBOY STYLE
FROM MY GRANDMA.
>> BEAUTIFUL.
>> BEAUTIFUL. AND YOU BROUGHT SOME OTHER
DISHES TO SHOW, RIGHT?
>> YES.
>> YES.
>> YES. ALL THESE DISHES IN THIS BOOK
REALLY ARE SOMETHING THAT MEAN
A LOT TO ME.
THIS RIGHT HERE IS BASICALLY A
BEEF [ INDISCERNIBLE ] THIS IS
SOMETHING MY FATHER WOULD MAKE
EVERY SATURDAY MORNING
ALONGSIDE SPAM AND SAUSAGE AND
GARLIC FRIED RICE.
THIS IS ONE OF HIS SIGNATURE
DISHES, AND IT'S DELICIOUS.
I DO IT DIFFERENTLY.
I TOP IT WITH KETCHUP, VERY
COWBOY AND AMERICAN.
AND WE SERVE IT WITH THE LAYERS
OF EGG AND MEAT AND EGG AND
MEAT.
MEAT.
MEAT. THEN, YOU HAVE AN ADORABLE
GLAZED WITH A LITTLE BIT OF
BUTTER, VINEGAR, SOY SAUCE, AND
IMPERFECTLY SEARED.
IMPERFECTLY SEARED. IT IS SO GOOD.
ARGUABLY THIS IS PROBABLY THE
MOST FAMOUS DISH EVER, AND I
GOT TO PUT MY OWN IMPRINT ON
IT.
IT.
IT. >>
IT. >> YOUR OWN THING ON IT.
I LOVE SO MANY THINGS ABOUT
THIS BOOK AND ABOUT YOU.
THE FACT THAT YOU MADE THIS SO
PERSONAL, AND THEN YOU BROUGHT
YOUR OWN TRAINING AND YOUR OWN
FLAVOR, SO TO SPEAK, TO
WOODALL.
WOODALL.
WOODALL. HERE'S THE THING, EVEN IN THE
SEATTLE AREA WE HAVE LOST OUR
FILIPINO RESTAURANTS.
FILIPINO RESTAURANTS. IT IS NOT EASY FOR EVERYBODY TO
BE ABLE TO ACCESS THESE KINDS
OF FLAVORS.
OF FLAVORS. FOR YOU TO CREATE THIS
OPPORTUNITY FOR PEOPLE TO
CREATE IT ON THEIR OWN IS
PRETTY COOL.
PRETTY COOL. >> I ALWAYS TALK ABOUT, YOU
KNOW, LOOK, IT'S UNFORTUNATE
WITH WHAT HAPPENED TO
RESTAURANTS, ESPECIALLY NOW.
THIS DOESN'T MEAN IT HAS IN THE
CONVERSATION.
CONVERSATION. BOOKS LIKE THIS, RECIPES
ONLINE, WE JUST WANT TO BE A
PART OF THE CONVERSATION.
WHEN SOMEBODY ASKS, WHICH WE
HAVE FOR DINNER?
WE WOULD LIKE TO ACTUALLY BE
CONSIDERED.
CONSIDERED. MAYBE LET'S TRY FILIPINO FOOD.
ULTIMATELY THAT IS THE GOAL, TO
FEED EVERYONE SO THEY
UNDERSTAND OUR CULTURE THROUGH
OUR CUISINE.
OUR CUISINE. >> BEAUTIFUL YOU SO MUCH,
ALVIN.
ALVIN.
ALVIN. >>
ALVIN. >> OF COURSE.