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Presenter : Angela May, Bobby Chinn,

Goa & Manila

Dish prepared by chef Gene Gonzalez








Roving foodies Angela May and Bobby Chinn embark on 2 culinary journeys across Asia. Angela travels to the western coast of India to sample the cuisine and culture of the thriving

Angela Maymelting pot that is Goa. Meanwhile, Bobby travels toManila where he discovers a passionate and humorous people, and their love of food.

Goa existed under Portuguese colonisation for over 400 years, and the architecture, cuisine and overall flavour of the region is entirely reflective of this rule. Angela samples delicious Goan foods from vibrant restaurants across the region, gets cooking lessons from Goan chefs, and also tries her hand at creating some of the dishes for herself.

She starts her travels in the capital city of Panaji along the Mandovi River, where she has the chance to try a traditional Goan breakfast of Pao Bhaji, a vegetable curry with a soft white bread. Angela moves on to the Sanctuary bakery, where she is taught how to make the bread. Inspired by the fare, Angela creates her own version of the curry, adding untraditional vegetables to the mix.

Next stop on her journey is Goa Villa, where Angela helps stuff and smoke a traditional Goan sausage. From there, it is on to the municipal market, to peruse the endless stands of fish and shellfish. Seafood is a major staple of the Goan diet, as the region is home to many rivers, and bordered on the west by the Arabian Sea. Chef Ragu, from the Taj Hotel Village who shows her how to cook a Goan Prawn Curry using fresh, local ingredients.

Angela moves on to Goa’s beaches, which are popular amongst tourists and locals alike, to sample the fare at the famously delicious food and drink shacks that line the sand. AfterGoan spicesabsorbing some rays, she takes a cooking lesson from Faro musician and chef Francisco Sousa, whose restaurant - Casa Portuguesa - is one of the most popular in Goa. Francisco mixes Goan and Portuguese chillies to make a fusion dish called Pork Sorpotel. Next, she meets up with local chef Morgan from Le Restaurant Français - who fuses his knowledge of French, Goan andAsian cuisine into a blissfully refreshing spin on beloved classics.

Angela’s visit draws to a close at Arpora whose vibrant, colourful, and bustling night market sells almost anything and everything and where you can sample delicious local delicacies alongside world cuisine from myriad food stalls.

Meanwhile, Bobby Chinn heads off for the Philippines - formerly a Spanish colony in the 16th century, American territory in the early 20th century, which became independent in 1946. Bobby Chinn Spanish heritage is a key distinguishing factor of the Philippines in Asia – Spanish was an official language in the country until 1973. Its cuisines is also the result of evolution over several centuries from its Malay roots to a cuisine of predominantly Spanish base, due to the many Mexican and Spanish dishes brought to the islands during the colonial period. Typical dishes here range from a simple meal of fried fish and rice to rich paellas and cocidos.

Apart from the obvious Spanish influences, Philippine cuisine is distinct in their love for meat and stews, as well as their huge variety of dishes and ingredients.Filipino cuisine is also distinguished by its bold combination of sweet, sour, salty and spicy flavours, although most dishes are not typically highly spiced. Bobby learns that Filipino palates prefer a sudden influx of flavour so many national dishes offer a feast for the eyes, an aromatic bouquet, and a gustatory delight.

Next, at the local Farmers Market, Bobby meets up withRoland Laudico - one of a new breed of Filipino chefs pushing the boundaries of the traditional cuisine. Together they shop for the freshest seafoodand Roland teaches Bobby how to make tasty Sinigang Seafood.

Bobby Chinn meets chef Gene GonzalezBobby also pays a visit to numerous places of interest that reflects Manila’s colonial past, beginning withIntramuros - a walled city during the Spanish colonial times – and taking inthebeautiful church of San Agustinwhich has survived 5 earthquakes. Here he tries his hand at making one the most popular Filipino dishes:Champorado - a combination of porridge made withglutinous rice, cocoa powdercondensed milk andsugar. To diffuse the sweetness of this dish, Filipinos eat it together with tuyo (dried salted fish). Next stop is theManila American Cemetery which is the largest of its kind in the Pacific where many U.S. personnel killed during World War II are buried. In fact, the Americans had military bases in the Philippine until the mid 1990s so their influence is everywhere, infused in music sports and food.

For a truly Filipino experience, Bobby has to take a trip in the latest version of a traditional form of transport: the E-Jeepney. Unlike the old public utility jeepneys, the latestelectric jeepneysdon’t hiss, or cough, or sputter. Instead, these eco-friendly vehicles weave their way around theMakati central business district quietly – with only an occasional puff of smoke from their glossy behinds.

At Manilas largest shopping mall, the sprawling SM Mall of Asia, Bobby tracks down Gene Gonzalez, founder and president of the Center for Asian Culinary Studies and chef at CaféMeryenda Party foodYasbel. Gene shows Bobby how to make what most Filipinos consider to be their national dish,Chicken Adobo.

Next, Bobby meets Marketman – the city’s most famous food blogger – who takes him aroundEscaledo Market, and highlighting traditional food and drink from many regions. Finally, they wind up the afternoon with a Meryenda party back at Marketman’s place. Here Bobby gets to relax and sample delicious Filipino fare at its best.


Planet Food Goa & Manila Recipe: Adobo Mushrooms


  • 100gm fresh button mushrooms
  • 100gm fresh oyster mushrooms
  • 1 tbsp butter
  • 2 tbsp olive oil
  • 2 tbsp finely chopped garlic
  • 1 tbsp finely chopped celery
  • 1 tsp liquid seasoning
  • ½ tsppepper
  • ½ tsp salt
  • 1 bay leaf
  • 1 tbsp chopped parsley
  • 1 tbsp vnegar
  • 2 tbsp brandy
  • 1 tbsp Spanish paprika or paprika picante
  • • 1 bird’s eye chilie


  1. Sauté the garlic in hot butter and olive oil until golden brown.
  2. Add mushrooms, paprika, celery, wine vinegar, salt, pepper, bay leaf, bird’s eye chilli, liquid seasoning & chopped parsley.
  3. Add or flame with brandy.

Planet Food Goa & Manila Recipe: Champorado with Tuyo



• 2 cups sweet glutinous rice (malagkit)
• 2 to 2½ litres water (depending on the consistency preferred)
• 2 tbsp. cocoa powder, dissolved in ½ cup hot water
• milk
• sugar
• dried fish


1. Wash the rice a couple of times in a pan and pour the water out.

2. Pour 2 litres of water into the same pan with the rice. Allow this to boil, stirring occasionally.

3. Add the cocoa powder dissolved in hot water into the boiling rice and stir.

4. Simmer on low heat for 15 to 20 minutes while stirring constantly. Letting it simmer will allow the mixture to thicken and stirring it will keep it from sticking to the bottom of the pan.

5. Place in serving bowls. For every serving, add about a quarter of a cup of milk and 2 tablespoons of sugar.

6. Fry the dried fish in oil till crispy then serve along with the porridge.

Planet Food Goa & Manila Recipe: Sinigang with Milkfish and Prawns

Sinigang na Bangus by Allan Reyes - Flickr Creative Commons


  • 1 big milkfish (around 1 kilo), sliced into 4 to 5 pieces
  • 1 radish, sliced
  • 5 slices of ginger
  • 5 tomatoes, deseeded, chopped
  • 1 onion, chopped
  • 300gm tamarind, washed
  • 6 cups of water
  • 2 pieces of taro root, cleaned, peeled, cubed
  • 1 bunch kangkong (swamp cabbage), cleaned, cut into bite-size pieces
  • 5 finger chillies or jalapeno chillies (siling haba)
  • salt and pepper to taste


  1. Boil the water and add in the tamarind, radish, and taro roots. Simmer until tender.
  2. Remove the tamarind, reserve water with the radish and taro. Mash the tamarind in some of the water. Pour the mixture into a strainer, and extract the juices of the tamarind. Discard the seeds and the skin. (Alternatively, you can use ready-made tamarind or guava powdered soup mix, so you do not have to do the extraction. Just add the powder in the water after the taro and radish had softened).
  3. Add the tamarind extract back to the boiled water with the taro roots and radish. Boil the broth again. When it boils, add the finger chillies, tomatoes, ginger, and onions. Simmer for about 3 minutes to let the flavours develop.
  4. Add the milkfish. When it changes colour, add the swamp cabbage. When the soup boils again, season with salt and pepper.
  5. Serve hot.

Planet Food Goa & Manila Recipe: Spicy Chicken Adobo with Green Peppercorns & Lemongrass

chicken-adobo from Cinemotive


  • 1 800 gm chicken
  • 1 tbsp cracked green peppercorns
  • 8 stalks lemongrass (lower stalks only)
  • 8 garlic cloves, crushed
  • 2 tbsp oil
  • 1 tsp salt
  • 3 tbsp vinegar
  • 2 tbsp patis
  • 1 bird’s eye chili
  • 1 cup stock (or as needed)
  • a pinch of sugar


  1. Pound the stalks of lemongrass with the back of a knife.
  2. Marinate the chicken with lemongrass over night.
  3. Sauté garlic in oil, add chicken and cook until golden brown.
  4. Add vinegar but do not stir.
  5. Add peppercorns, salt, patis, sugar and chili. Simmer to cook.

Places Mentioned - India, Philippines

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