Globe Trekker Planet Food - Goa and Manila

Roving foodies Angela May and Bobby Chinn embark on two epic culinary journeys across Asia. Angela travels to the western coast of India to sample the cuisine and culture of the thriving melting pot that is Goa. Goa existed as a Portuguese colony for over 400 years, and the architecture, cuisine and overall flavor of the region reflects this. Her journey starts in Panaji along the Mandovi River, with 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. Next stop on her journey is Goa Villa, where she helps make a traditional Goan sausage. From there, it is on to the municipal market, to peruse the endless stands of fish and shellfish. Chef Ragu, from the Taj Hotel Village teaches her how to cook a Goan Prawn Curry using fresh, local ingredients. Angela moves on to Goa's beaches to sample the fare at the famously delicious food and drink shacks that line the sand. She takes a cooking lesson from chef Francisco Sousa of Casa Portuguesa one of Goa's most popular restaurants. Next, she meets up with chef Morgan from Le Restaurant Fran å?ais - who fuses his knowledge of French, Goan and Asian cuisine into a blissfully refreshing spin on beloved classics. Angela's visit draws to a close at the bustling night market at Apora, where you can sample delicious local delicacies. Meanwhile, Bobby Chinn travels to Manila where he discovers a passionate and humorous people, and their love of food. At the local Farmers Market, Bobby meets Roland Laudico - one of a new breed of Filipino chefs pushing the boundaries of the traditional cuisine. Together they shop for the fresh seafood and Roland teaches Bobby how to make tasty Sinigang Seafood. Bobby also pays a visit to Intramuros, a walled city during Spanish colonial times and the beautiful church of San Agustin which has survived 5 earthquakes. He tries his hand at making one the most popular Filipino dishes: Champorado - a combination of porridge made with glutinous rice, cocoa powder, condensed milk and sugar. To diffuse the sweetness of this dish, Filipinos eat it together with tuyo (dried salted fish). His next stop is the Manila American Cemetery where many U.S. personnel killed during World War II are buried. For a truly Filipino experience, Bobby has to take a trip in the latest version of a tradition