Cooking a Filipino-Hawaiian Feast with Chef Sheldon Simeon — Halo Halo


– [Francesca] Today we’re
on the island of Maui. I’m here to learn about how Filipino food has evolved in Hawai’i. We’re gonna meet up with
Chef Sheldon Simeon, whose grandparents immigrated
to Hawai’i in the early 1900s. He’s gonna show me how
to harvest sugar cane, farm Filipino ingredients, and, of course, cook three of his favorite Filipino-Hawaiian dishes. I mean, that’s why you’re here, right? (upbeat music) In the early 1900s, the Hawaiian
Sugar Planters Association heavily recruited Ilocanos
from the Philippines to work on Hawaii’s plantations. Ilocanos come from the Ilocos Region of Luzon in northwestern Philippines. Sheldon, where are we? – We are standing at
the foot of a sugar mill here in Pu’unene in the center of Maui. – [Francesca] It’s abandoned, right? – [Sheldon] It’s abandoned. It closed just two years ago. It was the last sugar mill in
Hawai’i that was operating. But can you imagine at its peak, it was the livelihood of the
island, of the state, in fact. – [Francesca] Sheldon opened
his second restaurant, Lineage, to celebrate the recipes
of his Ilocano roots in the Hawaiian islands. – [Sheldon] Ilocano food,
it’s all about the vegetables, in my opinion, vegetables and pork. Guisantes on the menu, it’s Pork n Peas, the one dish that is
always the most requested. Soy sauce. – [Francesca] What kind of soy sauce? – Aloha Shoyu, sugar cane
or apple cider vinegar, mix that around.
– Vinegar. – Bay leaves.
– Yay. – [Sheldon] All that same
flavors of adobo, right. So we’ve added a little bit
of that love cream in there. (laughing) – [Francesca] All my aunties
that are watching like– – “What is that?” – “Anak, what’s that love cream
that he was talking about?” – [Sheldon] Just a little
bit of toe paste to it, some tomato paste. Though we kind of plate it
up a little bit differently for the restaurant. Pea shoots, cinnamon. – [Francesca] Wowee. – [Sheldon] That’s over
the top of everything. Pork n Peas. – What was life like, especially
for your grandparents? – [Sheldon] They were Sakadas,
the first wave of Filipinos. They were given opportunities
either to work at the mill, or take care of a parcel of land. They got paid very, very
little of the amount of money that they were being reciprocated. It’s bittersweet, the whole idea of it. If it wasn’t for the plantation, my grandparents wouldn’t be here. But taking over the lands and taking it from the native Hawaiians. Hawaii has this crazy history
trying to be navigated. Who owns what, who has the rights to what? – [Francesca] Oko’a
Farms began here in 2007. Sugar cane was one of
the first crops planted. – We use Ryan’s sugar cane juice. He presses it here, and we’re making vinegar
out of it for Lineage. – Yeah, and different flavors. The red sugar cane versus
the gold sugar cane versus the rainbow sugar cane, all the flavors come out different. It’s just like wine. – Yeah.
– Wow. – So you’re gonna have
the different flavors. There’s a lot of different diversity. – [Sheldon] We’re gonna
get to harvest some today? – Yeah, we’re going to harvest some cane, make some juice. – Yes!
– Get your shoulders ready. – [Ryan] Yep, superpowers. – [Sheldon] You carry one of these. (canes rustling) – And now that’s ready to
go back and get juiced. – Let’s juice!
– Yeah. – I think I got the biggest
one out of everyone. (loud chopping) – [Sheldon] When’s the
last time you chewed on fresh sugar cane cut from the field? Right?
– I think never. (laughs) – [Sheldon] The first nibs. – [Francesca] Oh yeah, it’s so clean. – That’s how sugar’s supposed to taste. (machine whirring) That’s what your teeth was doing. – [Ryan] We’ll run some ginger, mint, squeeze in a little bit of lemon juice. – [Sheldon] Look at the color of that. – [All] Yes! – [Sheldon] Pretty much
perfection right there. – [Ryan] Yeah, it’s got some heat. – I’m just over here chugging it. (laughs) – [Sheldon] Mahalos, Ryan. Thank you buddy. – [Francesca] Thank you so much. – When the Filipinos brought
these seeds with them, when they put it in the
ground, everything grew. Eating flowers, making a whole salad
out of a Katuday flower, we knew that would be something that we could make delicious? – [Francesca] Yeah. – Ilocanos did. (upbeat music) You kind of just break it off there. Put it in, you’re going to
press it down into the water. – [Francesca] Okay. – [Sheldon] Give that a
little bit of flippy-floppies. Get it all out of the water. Go, go, go, go. Go, go, go. There you go. Get it out here to give
it a small little squeeze. At this point, it’s already
one of my favorite things to– – Really? – Sweet and then, boom! In your face with that bitterness. – [Francesca] It’s very
similar to bittermelon. – Or like winged beans, have
that same bitterness to it. So this is some Opelu. Mackerel scad, very common
fish caught outside here. We simply just butterflied
them from the bottom, took the center bone out, and then, that’s just going
to go underneath the broiler. Add some shaved onions. Toss that all together. – [Francesca] It’s pretty simple. – [Sheldon] Very simple. This is vinegar that we made
with the sugar cane juice, and then we added garlic
and Hawaiian chile peppers. There you go, Katuday. – [Francesca] Man, that’s beautiful. The third dish Sheldon wants to make is an Ilocano recipe known as dinengdeng. It’s a soup-based dish with a ton of fermented fish, commonly called bagoong
in the Philippines. – We’re gonna get some
utong or sitaw, right. We’re gonna hopefully get some okra, and some other things. So this was once sugar cane.
– Yeah. So we’re repurposing it. Being diverse, other than this monocrop. Any of your workers from the plantation? – [Robert] Yeah. – [Sheldon] So a lot of them went when the plantation closed. – Closed, they came here.
– They continued on. It’s pretty cool that they’re
farming their heritage. – Yeah. – [Sheldon] We’re in the field of okra. – [Francesca] This is cool. I love when it curls up. I didn’t know it does that. Here. – [Robert] Yes. Yes! – First okra! – [Francesca] Pretty good, huh? First time. – [Sheldon] Tomatoes. We’ll flavor the whole water with bagoong. Like the base of it all has so much umami. This bagoong is special.
– Woo! – This comes from one of our cooks, Jazzy’s family bagoong.
– Thanks Jazzy. – [Sheldon] Now we’re starting our own using some Hawaiian fish. Kind of just try to figure out. Add the rest of the
vegetables and your okra. – Get it. Ooh, perfection. (soft uplifting music) – [Sheldon] That lemon
olive oil that’s been studded with patis. Dinengdeng with all the
different vegetables that we gathered. Everyone touts me as the
Filipino chef, right? – Yeah, yeah.
– They see me on Top Chef, but my lens is very small. So I think of Hawai’i as a province. The more I travel and the more Filipino food
is being spoken about, I see how specific and how unique Filipino cuisine of Hawai’i is. We did a lot of rustic dishes. This is like a hearty stew. – That’s so good. – [Sheldon] All the ingredients in this, you can pretty much get
anywhere across America. – And yet, I don’t think it’s
a very talked-about dish. – Yeah. – But, here, this is
what you grew up eating. – I think even more than adobo in Hawai’i. – The heartiness, you
really taste it here. – [Sheldon] Like that. – Woo! I don’t wanna say that I would just drink this straight up, but that’s good. – Salty fish. It’s fresh. (bouncy music) – [Francesca] I learned so
much about Filipinos in Hawai’i and kuleana, which is the
Hawaiian term for responsibility. Definitely come to Hawai’i for this, but also come for the people and learn more about the history, and support the businesses
that are really trying to maintain and continue this legacy. – Yeah, maybe my grandparents
went through this hardship where a lot of things,
where things was promised, where it doesn’t happen. – You’re here now. – [Sheldon] I’m here now. And when we see our families
and get to eat together, get to enjoy the sun and the sea, things can be put on pause for a second, and just enjoy that. (laughs) – If you want to see
more Halo Halo, you can– – [All] Click here! – Right there.
– Right there. – Right there. – Over here, over here. (laughing) – [Sheldon] That’s so Filipino.

100 Comments

  1. Hi all! Thank you for stopping by to watch another Halo-Halo episode. I learned so much about the Fil-Hawaiian experience (my mind is still blown), and hope you learn something new too. It was an incredible day hanging out with Chef Sheldon, his Lineage staff, and his Maui fam. If you ever want to talk Filipino food, send me memes, you find me elsewhere on the internet @_fmanto!

    Until next time 👋🏽

  2. When my father was sick he was bed ridden for a few weeks. He couldn't speak because he had a tube in his throat. His lips to point out the thinks he wants made every nurse and doctor laugh. One of the doctors has a Filipino wife. He understood my father

  3. Cool chef. I wanna buy that mf a shot lol

  4. for two and a half years in the Philippines that soup dish is the worst Filipino dish…..

  5. Brings me home. Sugar cane is what brought my grandparents to Hawaii in pursuit of a better life. The sight of sugar cane growing, transports me to my childhood and these dishes warms my soul! Thank you Francesca!

  6. Yummy 😋 gotta try some Filipino food…

  7. The secret ingredient was Magic Sarap… If u know, u know, 😂😂

  8. Pinakbet pinapaitan & dinuguan can’t beat it

  9. Great video. This is how Filipino foods should be presented. Our food was totally underrated.

  10. Yaaaay, one of my favorite chefs! This was a great episode; I learned a lot! 😁

  11. Raise that banner high… fellow #FilipinoBro ✊😁

  12. He banged her in his red corvette

  13. Chef Sheldon should also look into the Laing recipes of the Philippines esp. the Tinumok variant. It's uniquely Filipino and traditional as well.

  14. Katuday salad is really delicious plus dinengdeng omg droolin'

  15. Take our Queen Francesca to Toronto!

  16. Mabuhay ka KABSAT😎

  17. Super food nai

  18. I Didn't know those were ilocano region food. I always thought it was regular filipino dish because my mom makes them like especially dinengdeng! So goood!

  19. Great restaurant quality food.

  20. Filipino is a true ancient fusion in American influence is usually omitted or unaccredited. America bought the Philippines from the Spanish in 1898 so if anyone see hamburgers with different taste from the American one is not a modern fusion but American influence the good example is the beloved Filipino fast food Jollibee it is truly Filipino. Another influence that is not often mentioned is the Arab influence because Muslims are minority but a good example that is very popular Arab food in the Philippines is the Shawarma and kebab. Another thing is not mentioned is the inspiration of the popular Filipino dessert Halo-halo from the Japanese Ice shave snack Kakigori.

  21. Ilocano ak
    Dinengdeng,😁
    Imiss it

  22. No one wants to eat their pag pag crap

  23. 0:45 1v1 me bro!

  24. Anu bulaklak yun katuday ..katuray ba yan

  25. Secret ingredient: MAGNOLIA ALL PURPOSE CREAM

  26. Utong = Stringed beans (Ilokano), Nipple (Tagalog) words are weird.

  27. Utong 😏

  28. Man I wish I live there! Those veggies for those authentic Ilocano dishes are almost impossible here in BC Canada. Smh

  29. Simple, Healthy.. I love Filipino Dishes.🇺🇸🇵🇭

  30. I am a part Hawaiian without Filipino, but I grew up in the Ilocano culture. Agyamanak Francesca for this great production.

  31. Mahalo and Mabuhay!

  32. Love my mu ilokano foods ❤️❤️❤️.
    Katuday and bagoong in the morning 😍😍

  33. I am Montagnard indigenous live in USA people think I’m Philippino but I’m not . Philippine they looks Spanish to me . Love those fresh sugarcane.

  34. Ugh filipino food im craving ugh

  35. Yum, I love fresh sugar cane juice.

  36. That alukon and katuray flower…so ilocano. So yummy.

  37. Mahalo and Mabuhay, Chef Sheldon!

  38. Hello ka Ilokaok ko😁….proud watching from Belgium. Manong Sheldon, agluto ka met iti, dinardaraan.

  39. Agyamanak Manong Sheldon and Manang Francesca for sharing with us this piece of Ilocano culture in Hawaii!

  40. Back in the early 1900s, My grandfather was also recruited from ilocos to work as a sugar cane farm worker in Oahu Hawaii. Thereafter he petitioned for his sons and daughters to Hawaii and later my father petitioned for his family ( that’s me ) to migrate to Hawaii .
    Thank God for my grandfather ❤️❤️God Bless grandfather and father.

    Go Ilocanos!!!!

    From a subscriber in San Francisco 👍

  41. finally back! excited for upcoming more Filipino foods and story❤❤❤❤

  42. I like Sheldon. He is the real deal. He knows his roots. Love the food that he creates too.

  43. ay nagimasen ti ilocano nataragsit nu kanem.. 🤣

  44. I wonder how my Filipino relatives in Hawaii are doing hahahha

  45. I love this! Ilocano culture shown in Hawaii! Agyamanak!

  46. But Filipino are Asians good to see this video カッコイイですなー!

  47. Basta ilocano naimas agluto!

  48. Thank you to EATER for producing this video. Ched Sheldon's cuisine and heritage brings back memories of Good Old Hawaiian Plantation Days. I'm proud to be an Ilocano and am greatfull to my grandparents who were also Sakadas and who worked hard for us.

  49. My grandparents spoke very old school style, so what little Ilocano I am privileged to know might be outdated – "Dios ti agngina". More please!!

  50. Islander food for life

  51. That sugarcane factory looks familiar, Hobbs and Shaw?

  52. The alukon vegetable is on point on the dinengdeng 👌

  53. GI (Genuine Ilokano) here and thanks Sheldon in continuing our traditional food. I miss katuday, I have not seen anything it here in San Diego but we are slowly obtaining all the Ilokano veggies that we need for our denengdeng.

  54. Looks like Hawaii is the place to be for an ilocano food trip (outside PH of course) 😄 dang, I wish we have alukon in the US mainland

  55. Immature 30yr old Tagalog speaking me still laughs when someone says UTONG. Hahah

  56. Nag imasen 😋

  57. I love you francesca great host great job well done!. ❤️

  58. Nice to see you brother repping for the fam!Most of my relatives and family members are in Hawaii. Also we are Ilocano so the moment I saw in the videos okra,kalabasa and talong I know it hahaha..Agyaman tayo kakabsat

  59. Almost like pakbet or is pakbet itself. Anyways both are some Godly veggie dish.

  60. Nagimaseeeeen 💕💕

  61. WOW!!!!! loved hearing about the history and culture.. the plantations.. the food!!!!

  62. host Francesca is really great too

  63. I enjoyed this feature! I also love Ilocano food. It’s really healthy 🙂

  64. Wow. I'm Illocano. No wonder we have a lot of relatives in Hawaii

  65. My mother is Ilocano. She would feel at home with that food. Thanks

  66. landed gentry making videos while native Hawaiians suffer in the streets

  67. Watching this makes me miss Maui. Frreehk!! I appreciate this video and how it portays our lineage as ilokanos in Hawaii. #Roots #SendMeBackHome #MauiNoKaOi

  68. Ilocano agbiag 👍👍👍

  69. Sugarcane wine is called "basi" in Ilocos.

  70. Dang bru, I don’t know that FBI ( full blooded ilokano) exist.. ag biag ti Ilokano..Love your videos ading ko!! Alokong, katuday with kamatis with boggoong plus innapoy 😂😂😂

  71. Im a solid ilocano and this touches my heart overall we are warm hearted people who just want a laidback life with familia w lots of food and cooking 💕

  72. Isnt that sugarcane mill the place where they shoot the movie Hobbs and Shaw? 😱

  73. Everyone is immigrants to hawaii including polenysians.Just saying

  74. Nagimas! Makapakatay 🤤

  75. this guy was awesome on Top Chef

  76. He out cooked gordo

  77. Nagimasen!

  78. 5:51 me like farming, I appreciate this method of living.

  79. He was robbed in Top Chef!

  80. Ohhh katuday n dinengdeng….i miss my Hometown Vigan City

  81. Ukinnana, nagimasen!!!

  82. My Father met a lot of
    Hawaiian-Filipinos when his flight was delayed his in Hawaii heading back to the U.S
    and he asked a few of the people there if they were Filipino and they said no but were Ilocanos.

    Him:??????

    they also kept denying that they are Hawaiian and aren't nor do have any Filipino decent in them
    like you do know there's a place called Ilocos for Ilocano people right?
    like this was very confusing for both him and I like what were they denying of exactly ?

  83. That's katuday, alokon ken utong.

  84. They're look like couple

  85. halo halove yah fran

  86. where the eff are my Cooking in America content Sheldon needs to get back in that game.

    this will do though.

  87. I go to Ilocos not because of the vegetables but because of the bagnet and the empanadas and the longganisa

  88. ODOBO are you a wooded beardsman or making cooking makery & mischief? well I suppose Polynesians and Phillipinos are either side of us Melaneasians from Torres Straits Islands 🙂 just saying Ahahaha well done lad 🙂 & AUSTRALIA

  89. Oh my filipino has best food i love dinengdeng

  90. Utong

  91. filipinos who are living in hawaii not filipino-hawaiian they are totally different races not the same people

  92. Respect! ILOCANO PRIDE!!!

  93. A little bit love cream lmao sounds like sperm.😂😂😂

  94. Ilocano pala ang dinengdeng

  95. Love this!

  96. Kaya pala busy si VP Leni

  97. Nag imas , favourite simple ilocano foods

  98. Most people use head fakes in basketball. My dad did the lip fake.

  99. hahaha ober der!

  100. Nagimas dayta dinengdeng😍

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