08/01/2006 | 27m 42s | Video has closed captioning.
Huell samples some unique and tasty frozen specialties imported from Mexico and Singapore.
Aired: 08/01/06
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>> "VISITING WITH HUELL HOWSER" IS MADE POSSIBLE THROUGH GENEROUS GRANT FROM THE RALPH PARSONS FOUNDATION.
>> WELL HERE IT IS, ONE OF THOSE HOT L.A. DAYS, I'M READY TO COOL OFF AND I'M IN THE MOOD FOR SOME ICE.
AND NOT JUST YOUR AVERAGE, PLAIN OLD RUN OF THE MILL BLAND ICE, YOU KNOW THE CUBES LIKE YOU PUT IN A GLASS OF ICE TEA TO COOL IT DOWN A LITTLE BIT, NO, I DON'T WANT ANY OF THIS STUFF.
I'M AFTER SOME EXOTIC ICE, I WANT SOME CUTTING-EDGE ICE, SOME TASTY ICE, SOME COLORFUL ICE, ICE WITH HISTORY, SOME EXOTIC ICE!
AND KNOWING L.A., AS BIG AND DIVERSE AS WE ARE, I HAVE A FEELING THAT IF WE SET OUT TOGETHER AND GO OUT ACROSS THE CITY TODAY, WE'RE GOING TO FIND SOME.
FIRST STOP ON OUR ADVENTURE IN SEARCH OF EXOTIC, TASTY ICE.
THIS FIRST STOP HAS BROUGHT US TO FORD BOULEVARD RIGHT OFF CAESAR ESAR CHAVEZ IN EAST LA.
AND WE'VE HOOKED UP WITH-- >> FELIX GOMEZ.
>> FELIX GOMEZ AND YOUR STEPFATHER.
>> ROBERTO ROSAS.
>> NICE TO MEET YOU MR. ROSAS.
NOW YOU KNOW WHY WE ARE HERE.
>> YES, YOU ARE LOOKING FOR ICE.
>> NOT JUST ANY ICE.
WE'RE LOOKING FOR A TASTY ICE.
I'M TIRED OF THAT PLAIN OLD ICE LIKE YOU PUT IN A GLASS.
>> SO YOU ARE LOOKING FOR NATURAL-FLAVORED ICE.
>> NATURAL-FLAVORED ICE, THAT'LL DO IT.
>> LIKE MANGO, VANILLA, CARAMEL, STRAWBERRY, COCONUT?
>> YEAH, YEAH!
>> YOU'RE WELCOME TO COME IN.
>> WE HAVE COME TO THE RIGHT PLACE.
NOW, WHERE ARE WE?
WHAT'S THE NAME OF THIS PLACE?
SOMETHING GOOD'S GOING ON BECAUSE YOU'VE GOT A LINE ALL OUT THE DOOR.
>> THEY ALL WANT THEIR COOL ICE, RASPADO.
>> RASPADO?
>> THIS IS THE RASPADOS ZACATECAS.
>> WHAT DOES RASPADOS MEAN.
>> RASPADOS MEANS ICE, LIKE SLICED ICE.
>> SLICED ICE?
>> YES.
>> I'M LEARNING.
NOW THIS IS GOING TO BE VERY EXCITING.
NOW THIS ISN'T YOUR STORE, YOU OWN THE BAKERY NEXT DOOR.
BUT YOUR STEPFATHER AND YOUR MOTHER RUN THIS PLACE.
THEY DON'T SPEAK VERY GOOD ENGLISH AND I DON'T SPEAK VERY GOOD SPANISH, SO YOU WILL BE KIND OF OUR TOUR GUIDE TODAY.
>> YES, I AM.
>> OKAY, WE ARE COMING INSIDE THE STORE AND LOOK AT THIS CROWD OF PEOPLE HERE LET'S WORK OUR WAY-- COME ON, FELIX.
WHAT ARE YOU GETTING HERE TODAY?
>> GUAVA AND COCOA NUT.
>> DO YOU GET THE SAME THING EVERY TIME?
>> NO, SIR, THEY HAVE DIFFERENT FLAVORS HERE.
THEY HAVE YOUR HAVE YOUR STRAWBERRY, MANGO, PAPAYA, ALL FLAVORS.
>> AND ARE YOU A REGULAR CUSTOMER?
>> YOU BET I AM.
EVERY WEEKEND, YOU SEE ME HERE.
YOU ARE WELCOME TO COME HERE.
>> THIS IS EXCITING.
WHAT ARE YOU GOING TO GET?
>> I'M GETTING CARROT AND ORANGE JUICE.
>> CARROT AND ORANGE JUICE!
>> YES, HE IS A NATURAL MAN.
>> YOU PUT CARROT AND ORANGE JUICE ON THE ICE?
>> ALL MIXED, YES.
>> SO THIS IS INTERESTING, THIS IS A VERY NATURAL, HEALTHY KIND OF A PLACE.
>> YES, IT IS.
AND MOST OF THE PEOPLE SEEM TO ENJOY IT.
SEEM TO LIKE THE FACT THAT IT IS VERY MEXICAN TRADITION.
>> OH, LOOK AT THIS.
>> THERE IT IS, YOUR MEXICAN CONE.
>> I WOULD CALL THAT A SNOW CONE BUT THAT IS NOT.
>> YES SIR, IT'S A SNOW CONE.
THIS IS COCONUT WITH GUAVA.
>> YES.
>> BUT NOT A SNOW CONE?
>> IT'S A SNOW CONE.
>> WHY DON'T YOU JUST CALL IT A SNOW CONE?
>> BECAUSE WE FEEL IT IS BETTER TO CALL IT "RASPADO" WHICH IS THE TRADITION IN MEXICO.
ICE CONE IS MORE AMERICANIZED.
>> I GOT YA.
SO THIS IS THE REAL THING.
>> THIS IS THE REAL DEAL HERE, ALL NATURAL.
>> ALL RIGHT.
AND LOOK HERE ARE THE BIG JARS OF IT BACK HERE.
WHAT ARE WE LOOKING AT HERE?
>> PINEAPPLE, PEACH, MANGO.
>> OH, BOY.
I JUST SAW HER PUTTING SOMETHING ON THAT.
LOOK AT THIS.
>> VANILLA WITH A LITTLE CONDENSED MILK.
>> SHE PUT CONDENSED MILK ON THE TOP OF IT.
WOW, THIS IS YOURS, I'M SORRY.
ARE YOU ALL REGULARS HERE?
>> YES, WE ARE.
>> WHY DO YOU LIKE THIS ICE SO MUCH?
>> IT TASTE GOOD.
IT HAS A DIFFERENT FLAVOR THAN THE REGULAR ONES.
>> WHAT DO YOU MEAN THE REGULAR ONES?
>> THE ONES FROM THE STREET.
MUCH BETTER.
BETTER TASTE.
>> BECAUSE IT IS NATURAL, YOU THINK?
>> YES.
>> NATURAL FLAVORS.
THEY MAKE IT NATURAL, THAT'S WHY.
THERE ARE SOME PLACES THAT DO NOT USE NATURAL WATER OR FRESH FRUIT.
>> SO THIS ISN'T JUST A SNOW CONE LIKE YOU GET AT A CARNIVAL OR A FAIR OR ON THE STREET?
THIS IS A WHOLE OTHER THING.
>> YES IT IS.
>> CAN WE SEE THAT?
WHAT IS THAT YOU GOT UP HERE?
>> VANILLA?
>> CONDENSED MILK ON THE TOP.
THAT ADDS A LITTLE UMPH TO IT.
WELL, YOUR ICE IS MELTING, ENJOY.
YOUR NAMES ARE?
>> MARIBELL.
>> NAOMI.
NICE TO MEET YOU ALL.
ENJOY YOUR ICE.
ALL RIGHT, SHE IS DIPPING, HOW DOES THIS GO?
SHE'S DIPPING, WHAT IS THIS, MANGO?
>> THIS IS VANILLA.
>> THIS IS VANILLA RIGHT HERE.
SHE IS DIPPING THAT.
WHERE DOES THE ICE COME FROM?
>> FROM HERE.
YOU GET THE ICE FROM THIS BUCKET RIGHT HERE.
INSERT IT INTO THE MACHINE, ONCE INSERTED, CLOSE IT AND PRESS IT.
>> HERE SHE GOES.
>> NOW ALL THE STUFF IS DOWN IN THERE.
>> YES.
>> NOT ON THE TOP.
>> NO, YOU PUT A LITTLE MORE ON THE TOP.
>> OH, I GOT YOU.
>> DO IT TWO OR THREE TIMES.
LOOK AT THIS, HERE SHE GOES.
WHAT IS THIS BROWN-- >> WALNUT.
>> WALNUT, OH MY GOSH, IT'S COMING OFF THE EDGE.
>> SHE'LL CLEAN IT UP RIGHT NOW.
>> YOU PUT THE TOP ON.
WRAP IT AROUND, DRY IT OFF REAL GOOD.
NOW SHE IS DOING THE MANGO.
>> NO, THIS IS VANILLA.
>> I MEAN THE VANILLA.
LET'S SEE HOW SHE DOES IT.
THIS IS AMAZING TO WATCH THIS.
SO THIS IS JUST SHAVED ICE?
>> YES, SHAVES IT'S SELF.
MAKES IT A WHOLE LOT EASIER FOR YOU TO WORK WITH.
>> THERE SHE GOES.
>> WHEN PEOPLE EAT IT, THEY CAN FEEL THE ICE.
>> I LIKE TO WATCH HER PUT THIS ON, THIS IS WHAT I LIKE.
OH, YEAH.
THERE IS A LITTLE HOLE IN THE TOP THAT SHE IS PUTTING IT IN.
>> YES, SO IT CAN GO IN THE MIDDLE, SO IT WON'T BE THE OUTSIDE AND THE INSIDE.
>> OH.
THIS IS GREAT.
ALL RIGHT.
SHE IS SERVING THEM UP.
WHAT IS SHE RUBBING IT LIKE THAT WITH HER HANDS FOR?
>> THAT IS THE LIQUID OF THE WALNUT CAN EASILY GO DOWN AND COVER THE REST OF THE ICE.
>> THERE IS A WAY TO DO THIS, ISN'T THERE?
>> YES.
>> OH, BOY.
OH, WOW.
YOU ARE GOOD AT THIS.
HOW MANY YEARS HAVE YOU BEEN DOING THIS?
>> THREE YEARS.
>> JUST THREE YEARS, SO SHE IS KIND A NEW AT THIS.
>> YES, BUT SHE IS AN EXPERT.
>> THERE IS KIND OF A TECHNIQUE TO THIS THING.
WAIT A MINUTE.
WHAT IS SHE DIPPING OVER HERE?
>> THAT IS COCONUT.
>> OH MY GOSH, CAN WE TAKE A LOOK AT THIS?
TAKE THE TOP OFF SO WE CAN GET A--LOOK AT THAT.
AND THAT'S REAL COCONUT.
>> YES, THAT'S REAL COCONUT.
IT'S A MIXTURE WITH A LITTLE BIT OF MILK AND EVAPORATED MILK.
>> WOW, PUT THE TOP BACK ON, WE'RE GOING TO GIVE IT TO ONE OF YOUR HAPPY CUSTOMERS.
>> COME ON OUT HERE.
HERE'S YOUR MOM.
HI, NICE TO MEET YOU.
>> THANK YOU.
>> SO SHE LIKES RUNNING THIS BUSINESS?
[SPEAKING SPANISH] >> MUCHO.
>> WHAT IS HER FAVORITE ICE?
WHAT SHOULD I EAT?
[SPEAKING SPANISH] >> IF I CAN ONLY HAVE ONE, WHAT SHOULD IT BE?
[SPEAKING SPANISH] >> SHE'S SAYS COCONUT.
BUT THEY'RE ALL VERY GOOD AND DELICIOUS.
>> LOOK AT THIS.
BOY IT'S VERY COLORFUL, ISN'T IT?
>> YEAH, IT IS.
>> WHICH IS BEST, THE STRAWBERRY OR THE VANILLA?
>> THE STRAWBERRY.
>> OR IT IS ALL MIXED TOGETHER?
>> I THINK IT IS ALL MIXED TOGETHER.
>> HOW FAST DO YOU HAVE TO EAT IT BEFORE IT MELTS?
>> 20 MINUTES MAYBE.
>> AND IT IS GONE?
>> IT IS GONE.
>> HERE IS A GUY WHO HASN'T DECIDED.
>> THEY'RE ALL SO GOOD, I DON'T KNOW.
>> SO YOU KIND OF JUST COME BECAUSE YOU ARE IN THE MOOD FOR SOMETHING COOL?
>> HUH-UH.
>> YOU GET HERE, STAND IN LINE, YOU LOOK UP HERE AT ALL THESE DIFFERENT CHOICES THAT YOU HAVE-- >> RIGHT.
>> YOU MAKE YOUR DECISION AS YOU ARE STANDING IN LINE?
>> YES.
BY THE TIME I GET HERE, I DECIDE ONE FLAVOR AND BY THE TIME-- WHEN I'M UP, I USUALLY GET TWO, OR THREE.
>> THERE IS ANOTHER.
IT LOOKS GOOD.
WHAT IS THIS ONE?
>> ESPRESSO.
>> WHAT IS THIS?
>> ESPRESSO.
>> OH, AND WHAT'S THIS ONE?
>> GUAVA WITH MANGO.
>> WOW.
SO WHAT DO YOU LIKE?
>> I USUALLY LEMON, COOLS ME OFF REALLY NICE.
>> NOW WE HAVE A LOT OF FRUIT.
WHAT IS THIS ABOUT?
>> THIS IS CALLED A "BIONIC SALAD."
>> A BOINIC SALAD?
>> IT'S A MIXTURE OF FRUIT.
SHE WILL PUT YOGURT, CARMEL ON TOP OF IT, AND A LITTLE BIT HONEY.
>> SO THERE'S NO ICE IN THIS ONE, IT'S JUST PURE FRUIT.
>> JUST PURE FRUIT.
>> DOES IT HAVE A NAME OR IS THIS JUST ONE YOU'VE KIND OF ON YOUR OWN AS YOU'VE GONE ALONG?
>> NO, THE NAME ITSELF-- 50, 60 YEARS.
>> SHE HAS JUST ABOUT ENOUGH FRUIT IN THAT, SHE CAN'T GET ANY MORE IN THERE.
NOW WHAT DOES SHE DO?
>> PUT THE YOGURT.
>> OH, THERE IS THE YOGURT.
OH, BOY, LOOK AT THIS.
THERE IT GOES, THE YOGURT IN THE GLASS.
WOW, HOW DO YOU EAT THAT, WITH A SPOON?
>> YES, WITH A SPOON.
>> WHOAH!
THAT IS BEAUTIFUL!
YOU JUST PUT A TOP ON IT?
>> NO, SHE IS GOING TO ADD MORE STUFF.
>> LET'S SEE WHAT SHE IS DOING OVER HERE.
HERE--OH, WE'VE GOT-- >> THIS IS GRANOLA.
>> GRANOLA?
>> YES, SHE IS GOING TO PUT GRANOLA ON TOP.
SHE IS GOING TO PUT HONEY ON TOP OF IT ALSO.
>> OH, MY GOSH.
HERE COMES THE HONEY.
OH, THE HONEY GOES RIGHT IN-- OH.
LOOK AT THIS!
>> YOU CAN TRY IT.
>> THIS IS FOR ME?
>> THIS IS FOR YOU.
THIS IS A FIRST, YOU SAID.
>> IF I'M NOT MISTAKEN, THIS IS ONE OF THE FIRST RASPADOS THAT OPENED IN ALL OF LOS ANGELES.
>> SO ARE THERE MANY OF THESE AROUND THE CITY NOW?
>> THERE MIGHT BE A COUPLE MORE.
ABOUT TEN YEARS AGO, IF I'M NOT MISTAKEN, THIS IS THE FIRST ONE.
>> IS THIS LOCATED ALL OVER MEXICO, ALL OVER SOUTH AMERICA?
WHAT IS THE TRADITION OF THIS?
>> THEY HAVE A LOT OF THESE BUSINESSES OVER IN MEXICO, A LOT OF PARTS, LIKE GUADALAJARA, MEXICO CITY, MONTEREY.
>> AND IT'S CALLED THE SAME?
>> IT'S CALLED THE SAME.
>> RASPADOS.
>> RASPADOS, YES.
ANYWHERE YOU GO IN MEXICO IT'S RASPADOS.
>> HE'S SMILING FROM EAR TO EAR, BECAUSE HE'S GOT-- THIS IS SOMETHING I HAVEN'T SEEN BEFORE.
WHAT IS THIS?
>> PEACH.
>> WHAT IS THE DARK?
>> SOME KIND OF FRUIT.
>> WHAT IS THIS?
>> THIS IS TAMARINDO.
>> TAMARINDO?
>> IT HAS A SWEET FLAVOR.
>> IT'S BROWNISH AND IT AS REAL SWEET, SWEET FLAVOR.
MORE LIKE SOUR.
>> SO SOME OF THESE HAVE A EXOTIC TASTE?
>> YES, THEY ARE.
THIS IS WALNUT WITH COCONUT.
>> COCONUT IS GOOD.
>> WE HAVE HEARD THE COCONUT IS GREAT.
>> THESE AREN'T FOR YOU?
>> NO, MY SONS.
>> IS THERE SUCH A THING AS BAD COMBINATION OF FLAVORS?
>> NO, I MIX AND MATCH, ALL COMES OUT GOOD.
>> ANYTHING GOES.
>> I STICK WITH TRADITIONALS, I'M GOING TO PICK UP TAMARINDO FOR MY FATHER.
I GET THE PINEAPPLE WITH THAT.
I DON'T MIX.
>> YOU ARE NOT VERY EXPERIMENTAL.
>> YOU, ON THE OTHER THING, ANYTHING GOES.
>> I MIX AND MATCH ALL THE TIME.
I SEE WHAT OTHER PEOPLE GET, LOOKS GOOD, SO I TRY IT.
>> SHE'S DOING THE ONE I HAVE DECIDED ON, WHICH IS-- >> PINEAPPLE WITH STRAWBERRIES.
>> SO SHE IS PUTTING THE PINEAPPLE IN, THEN THE ICE.
>> YES, THEN STRAWBERRIES.
>> I HAVE BEEN WATCHING HER, I KNOW WHAT SHE WILL DO NOW.
SHE'S GOING TO PUT THE STRAWBERRY ON THE TOP.
>> ON THE TOP, UH-HUH.
>> THERE SHE GOES.
THERE GOES THE STRAWBERRY.
OH, BOY.
OH, THAT LOOKS GOOD.
BOY, THAT ICE REALLY SUCKS IT UP.
>> IT DOES, DEFINITELY.
WHEN YOU GET THE MIXTURE OF BOTH FLAVORS, YOU WILL ENJOY IT VERY MUCH.
>> I GET MY OWN SPOON?
>> YES, YOU DO.
>> THANK YOU VERY MUCH.
OKAY, WE ARE ALL COMING OUT.
LET'S ALL POSE RIGHT HERE.
WE'VE GOT THREE VANILLAS AND A--WALNUT.
>> AND A WALNUT.
WE ARE ALL HAPPY CUSTOMERS, RIGHT?
>> THE BEST RASPADOS IN TOWN.
>> YOU ARE COOLING THEM DOWN.
>> THAT'S RIGHT.
THESE ARE OUR STUDENTS.
WE'RE FROM IS A LOCAL SCHOOL DOWN THE STREET, THIS IS THE SPANISH CLASS.
>> GREAT, SO WE HAVE FOUR HAPPY KIDS.
>> DELICIOUS.
>> WHEN IT GETS HOT, DO YOU START THINKING ABOUT RASPADOS?
>> I HAVE BEEN THINKING ABOUT RASPADOS FOR THE LAST TWO WEEKS.
BUT MY SISTER HASN'T BROUGHT ME UNTIL TODAY.
SHE FOUND THIS PLACE A WHILE AGO, AND SHE BROUGHT ME ONE.
AND I LOVE IT.
>> SO THAT'S IT, I THINK I FOUND SOME TASTY ICE.
>> WE ARE GLAD, YOU ARE WELCOME ANY TIME YOU WANT.
>> I GOT TO TELL YOU, YOU'VE GOT YOUR LEMON?
>> YEP.
>> WHAT IS THIS LITTLE RED STUFF ON THE TOP?
>> A TOPING TO FINISH IT OFF.
>> TO ADD A LITTLE PUNCTUATION.
SO THEY GOT THE LEMON, I GOT THE STRAWBERRY AND PINEAPPLE.
THIS HAS BEEN A LOT OF FUN.
THANK YOU VERY MUCH, SIR.
THIS IS YOUR STORE.
THANK YOU VERY MUCH.
THIS IS A GREAT PLACE TO COME RIGHT HERE ON FORD BOULEVARD RIGHT HER IN THE HEART OF EAST L.A. OFF CAESAR CHAVEZ, THE BEST RASPADOS-- >> IN EAST L.A. >> IN THE WORLD.
>> IN THE WORLD.
>> RIGHT HERE, THEY ARE TASTY.
YOU KNOW WHAT?
I HAVEN'T EATEN ONE, I CAN'T SAY THEY ARE TASTY.
THEY'RE TASTY AND EXOTIC.
>> VERY EXOTIC.
>> VERY EXOTIC.
IT IS THE REAL STUFF, TOO.
OKAY.
OUR ADVENTURE CONTINUES.
NOW WE'VE COME ACROSS TOWN, WE'RE IN FARMER'S MARKET RIGHT OFF FAIRFAX.
I'M STANDING WITH A VERY INTERNATIONAL FAMILY RIGHT HERE.
INTRODUCE YOURSELF TO EVERYBODY.
>> I AM DIANA GAZELL.
>> I AM IKE GAZELL.
>> AND THE SON.
>> MICHAEL GAZELL.
NOW, LET'S GET THIS INTERNATIONAL THING OUT OF THE WAY.
WHAT IS YOUR BACKGROUND.
>> I WAS BORN IN SINGAPORE, MY MOTHER BORN IN RANGOON, BURMA, MY FATHER BORN IN SINGAPORE.
BEFORE THAT, FROM BAGHDAD, MIDDLE EAST.
>> WOW, THIS IS VERY IMPRESSIVE.
>> MY FATHER WAS BORN IN BAGHDAD, IRAQ, MY MOTHER WAS BORN IN SINGAPORE, AND I'M A SINGAPOREAN.
>> YOU WERE BORN SINGAPORE AS WELL?
>> YES.
AND SON MIKE, YOUR BACKGROUND?
>> I'M A HOLLYWOOD KID, BORN AND RAISED DOWN THE BLOCK.
>> WE ARE IN FRONT OF YOUR RESTAURANT, CALLED "SINGAPORE'S BANANA LEAF."
WHAT KIND OF FOOD DO YOU SPECIALIZE IN.
>> IT'S A MIXTURE, IT'S A VARIETY.
WHEN YOU SAY SINGAPORE, YOU HAVE TO HAVE VARIETY.
SO I'M OPEN TO CHINESE, INDONESIAN-- >> IT IS PACIFIC RIM COOKING.
>> PACIFIC RIM COOKING--SO YOU HAVE A BIT OF EVERYTHING.
>> SINGAPORE IS BASICALLY A FUSION OF THAT REGION.
INDONESIA, CHINA, MALAYSIA, LOCAL AREAS, SO IT IS THAT.
IT IS A PORT CITY SO HAD ACCESS, BASICALLY, TO ALL THE DIFFERENT FOODS.
>> I'M VERY IMPRESSED WITH YOUR FOOD.
I'M SURE IT IS WONDERFUL AND AUTHENTIC.
BUT YOU KNOW THAT IS NOT WHY WE ARE HERE.
>> I KNOW.
>> WE ARE HERE ON AN ICE ADVENTURE.
I WANT SOME EXOTIC, COLORFUL, TASTY, HISTORIC ICE.
WE'VE ALREADY HAD SOME EARLIER TODAY IN EAST L.A. YOU'RE GOING TO HAVE TO TOP SOMETHING THAT IS PRETTY DARN GOOD.
HAVE YOU GOT SOME GOOD ICE FOR ME?
>> WE HAVE SOMETHING CALLED THE "ICE KACHANG."
>> THE WHAT?
>> ICE KACHANG.
IT'S CALLED ICE KACHANG IN SINGAPORE.
>> IT IS A VERY--EVERYWHERE, SOLD EVERYWHERE.
>> ICE KACHANG?
>> ICE WHAT?
>> ICE KACHANG.
>> ICE KACHANG.
>> AND WE'RE NOW GOING TO MOVE FROM IN FRONT OF THE COUNTER HERE TO THE BACK IN THE KITCHEN, AND WATCH THEM, AS THEY PREPARE FOR US-- THERE'S ONE MORE WE'RE GOING TO SHOW YOU, THE CHENDOL.
>> CHENDOL.
ICE KACHANG AND CHENDOL.
RIGHT HERE IN FARMER'S MARKET.
ALL RIGHT, WE'VE GOT IT ALL SET UP HERE.
BOY THIS QUITE A LAYOUT.
LET'S GET STARTED MIKE.
>> ALL RIGHT.
>> AND THE FIRST INGREDIENT IS THE ICE.
OKAY.
NOW WHAT ARE WE DOING?
>> WE'RE PUTTING IN SWEETENED CONDENSED MILK AND EVAPORATED MILK, ALSO.
IT'S A MIXTURE.
>> RIGHT ON TOP OF THE ICE.
>> RIGHT ON TOP OF THE ICE.
NOW A RED MUNG BEAN, WHICH IS IN A LOT OF ASIAN DESSERTS FOR THAT REGION.
>> A MUNG BEAN.
>> A RED MUNG BEAN.
THE WHITE BEAN.
>> WHITE BEAN?
YOU PUT ALL OF THIS IN ONE-- >> WELL, YOU KNOW, WE HAVE CERTAIN WAY OF DOING IT.
BUT USUALLY IF YOU WERE IN SINGAPORE OR INDONESIA YOU WOULD HAVE A CHOICE OF ALL THESE ITEMS.
>> WHAT IS THIS?
IT LOOKS LIKE JELL-O.
>> COCONUT GEL.
>> THIS IS AGA-AGA.
THIS IS ALMOND.
>> THAT'S NOT JELL-O?
>> NO, SEAWEED.
>> SEAWEED.
>> IS THAT GOING TO GO IN HERE?
>> THAT WILL GO IN HERE?
>> YOU HAVE A CHOICE OF ANY OF IT.
IN SINGAPORE YOU FIND A VARIETY AND YOU PICK WHAT YOU WANT.
>> ALL RIGHT, LET'S GO ON.
WE'VE GOT THE BEANS IN SO FAR.
>> I'M GOING TO PUT A LITTLE BIT OF THIS NOW.
>> OH, PUT THE COCONUT IN.
AND A LITTLE BIT OF THE SEAWEED.
>> NOW I'M GOING TO COVER IT WITH ICE AGAIN HERE.
>> AH, YEAH, MORE ICE.
ICE IS THE MAIN-- >> ICE IS THE MAIN INGREDIENT.
>> WHEN THEY WERE KIDS THEY WOULD ACTUALLY GET BALLS OF ICE IN THEIR HANDS AND EAT IT LIKE THAT.
>> ICE BALLS.
>> THEY WOULD SHAVE LARGE BLOCKS OF ICE-- >> HE'D WALK AROUND THE ICE WAS DRIPPING.
>> YOU'RE PUTTING MORE.
>> I'M PUTTIN MORE OF THE SWEETENED CONDENSED MILK ON IT.
>> OH, MY GOSH.
>> NOW WE'RE GOING TO ADD ROSE SYRUP.
>> SYRUP ON TOP.
>> OH BOY, THAT ADDS THE COLOR.
OH, MY GOSH.
>> AND AT THIS POINT YOU CAN BASICALLY ADD WHATEVER YOU LIKE, THROW IT ON TOP.
>> WHY NOT.
>> SO WE'RE GOING TO HIT IT WITH A LITTLE BIT OF EVERYTHING HERE.
THIS IS JACK FRUIT.
>> JACK FRUIT.
IS THAT A MALAYSIAN-- >> IT'S A REGIONAL FRUIT-- SOUTHEAST ASIAN FRUIT.
>> AND WHAT IS THIS OVER HERE, I THOUGHT THIS WAS ICE FOR A MINUTE.
>> COCONUT GEL.
>> THIS IS WHAT?
>> COCONUT GEL.
>> IT'S FLAVORED WITH A PINEAPPLE-FLAVORED COCONUT.
>> LET'S PUT SOME OF THAT ON THERE.
>> NOW THERE'S NOT ROOM FOR ANYTHING ELSE IS THERE?
>> NO, BUT YOU MAKE IT YOURS.
>> WHAT ARE THESE.
>> THIS IS LECHE.
>> LECHE.
WOULD YOU LIKE A LITTLE OF THAT?
>> WHY NOT.
>> WHY NOT.
>> THERE'S ALWAYS ROOM.
WE HAVE CUSTOMERS WHO'LL STACK IT UP.
>> THIS ICE IS GOING TO BEGIN TO MELT HERE IN A MINUTE.
WHAT IS THIS?
>> SWEETENED CHICK PEAS.
>> CHICK PEAS!
>> NOW WHAT HAPPENS TO YOUR CUSTOMERS THE FIRST TIME-- WHO COMES IN HERE AND ORDERS THIS.
>> WELL MAINLY WE HAVE INDONSIANS AND SINGAPOREANS ORDERING THIS.
>> PEOPLE WHO KNOW ABOUT IT.
>> PEOPLE WHO ARE FAMILIAR WITH THE DESSERT.
>> HOW DO YOU INTRODUCE THIS TO SOMEBODY?
>> SOMETIMES THEY'LL SEE US MAKING ONE LIKE THIS THEN AFTER THAT WE'LL HAVE THREE MORE PEOPLE ORDERING IT.
>> THAT'S HOW IT GENERALLY SPREADS.
IT WILL BE ONE OF THE REGULARS WHO'LL HAVE IT, THEN THE REST OF THE PEOPLE WILL TRY IT OUT.
>> AND IS THIS SWEEPING L.A.?
>> ONE DAY.
ONE DAY.
>> NOT LIKE A MILKSHAKE WOULD, QUITE.
>> LOOK AT THIS!
THIS IS ABSOLUTELY BEAUTIFUL.
>> GIVE YOU GUYS A LITTLE SPOON HERE IF YOU'D LIKE TO HIT IT.
>> WOW.
>> TASTE IT.
>> THIS IS GREAT.
WHAT IS THIS AGAIN.
>> ICE KACHANG.
>> ICE KACHANG.
>> ACTUALLY YOU CAN PUT LOTUS NUTS, SWEETENED LOTUS NUTS ON IT ALSO.
>> OH, BOY.
>> VERY LIGHT, REFRESHING ICE DESSERT.
>> OKAY, WE ARE ENDING UP WITH THE PIECE DE R ÉSISTENCE.
WHAT IS THIS?
>> THIS IS CHENDOL.
>> WAIT A MINUTE, HOLD THIS OUT SO WE CAN SEE IT.
>> THIS IS THE ACTUAL CHENDOL BEAN.
>> THAT'S A BEAN AND THAT ITS NATURAL COLOR?
>> ACTUALLY, NOT.
IT'S ACTUALLY MADE FROM THE MUNG BEAN THERE BUT IT'S TRADITIONALLY IT IS-- MY MOM WOULD PROBABLY BE ABLE TO HELP YOU WITH THAT.
>> IS IT COLORED?
>> IT'S HUNG QUA.
YOU PUT THE COLOR IN IT.
>> YOU PUT THE COLOR IN.
SO WE ARE PUTTING GREEN-- LOOK AT THIS.
YOU'VE GOT TO GET ME EXCITED ABOUT THIS ONE, ALL RIGHT.
NOW WHAT IS HAPPENING HERE?
>> NOW WHAT WE WILL DO-- WE'RE GOING TO PUT PALM SUGAR.
WE ACTUALLY MELTDOWN THE BROWN SUGAR AND WE ADD A PANDAN FLAVORING TO IT, THE BROWN SUGAR.
THIS IS THE FAVORITE IN INDONESIA, MORE SO.
BUT IT'S ALL OVER SINGAPORE AND MALAYSIA.
>> IT'S ALSO MADE WITH A DURIAN FRUIT.
>> OKAY, SO WE'VE GOT TWO INGREDIENTS IN THERE.
>> PALM SUGAR, HUNG QUA, NOW I'M PUTTING COCONUT MILK.
THERE WE GO.
>> OH, BOY.
KIND OF MESSY, BUT IT'S LOOKING GOOD.
>> IT'S A LITTLE MESSY.
--TO END IT UP, WE PUT CRUSHED ICE ON TOP.
>> LET'S GET THE ICE IN THERE.
>> HOW DO YOU MIX ALL THAT TOGETHER?
>> LET THE ICE SETTLE FOR A SEC, YOU GIVE IT A GOOD STIR AND YOU DRINK UP.
>> LOOK AT THIS.
LOOK HOW THE COLORS MIX IN.
>> THE COLORS ARE BEAUTIFUL, THE WHITE, THE BROWN, THE GREEN, IT'S A NICE LOOKING DESSERT TOO.
>> AND THIS IS CALLED?
>> THIS IS CALLED A CHENDOL.
>> THIS IS THE MOST POPULAR DRINK?
>> AT THE RESTAURANT, IT'S DEFINITELY ONE OF THE MORE POPULAR, IT IS THE MOST POPULAR ICE DESSERT HERE.
>> WHAT ABOUT OVERSEES?
>> THIS IS THE FIRST ONE THAT CAME OUT-- BUT THEY DO DO IT WITH DURIAN AND JACK FRUIT FLAVOR.
>> THERE ARE SEVERAL WAYS OF MAKING THIS.
THIS IS A BASIC DESIGN HERE.
>> IT IS DELICIOUS.
>> THIS IS BEAUTIFUL!
WELL, WE DID IT, WE WENT IN SEARCH OF EXOTIC, TASTY, COLORFUL, HISTORIC ICE.
FIRST WE WENT OVER TO EAST L.A. FOR THE RASPADOS.
HAVE YOU EVER HAD THAT?
>> NEVER.
>> I'VE GOT THE PLACE FOR YOU TO GO.
>> OKAY, WE WILL.
>> I'M GOING TO SEND THEM OVER HERE TO GET A KACHANG AND A CHENDOL.
BECAUSE I'VE GOT TO TELL YOU, ON A HOT SUMMER DAY, NOTHING HITS THE SPOT LIKE A GOOD ICE DRINK.
>> YES, WE HOPE WILL SEE YOU HERE AGAIN.
>> I'LL BE BACK.
>> ICE KACHUNG AND CHENDOL.
>> THIS THING, THIS IS AMAZING.
BOY, PEOPLE MUST JUST GO CRAZY.
>> ONCE THEY TRY IT OUT, THEY GO NUTS.
PEOPLE COME A LONG WAY FOR THAT DRINK.
WE HAVE CUSTOMERS THAT COME FROM PASADENA JUST TO HAVE IT.
>> TO GET THEM OUT OF PASADENA TO THE FARMER'S MARKET, MUST BE GOOD.
THIS IS THE BEST ICE DRINK I THINK I'VE EVER HAD IN MY LIFE, IT'S GOT A TASTE UNLIKE ANYTHING I'VE EVER HAD BEFORE.
THANK YOU ALL VERY MUCH ON THIS HOT SUMMER AFTERNOON, WE HAVE HIT THE JACKPOT WITH THE KACHANG, THE CHENDOL, AND EVERYTHING ELSE, ALL MADE WITH ICE.
>> AT THE SINGAPORE BANANA LEAF.
>> SHE'S GETTING A COMMERCIAL IN THERE RIGHT AT THE END, IT'S GOOD ICE, CHECK IT OUT.
SHE IS DRINKING HER CHENDOL.
>> WOW, IT'S REALLY GOOD.
>> YOU COME HERE JUST FOR THESE.
>> YEAH, SPECIFICALLY.
EVERY TIME I COME, I HAVE TO ORDER.
>> NOW HOW DID YOU FIND OUT ABOUT THIS?
>> I SAW SOMEONE ORDER IT.
I'M LIKE WHAT IS THIS?
AND THEN SOMEONE INTRODUCED ME, SAYING IT IS A CHENDOL, SO I LOVE IT.
>> HOW DO YOU EXPLAIN WHAT THIS TASTE LIKE BECAUSE THIS IS AN AMAZING TASTE.
>> IT'S SWEET, BUT IT'S REFRESHING, AND IT MAKES YOU FEEL GOOD AFTER YOU DRINK IT.
>> YEAH, WE'RE BOTH SMILING.
COME ON, LET'S DRINK THEM.
>> IT'S GOOD.
>> IT'S GOOD.
>> "VISITING WITH HUELL HOWSER" IS MADE POSSIBLE THROUGH A GENEROUS GRANT FROM THE RALPH M. PARSONS FOUNDATION.
