Aired (July 23, 2023): Chef JR Royol makes a version of sinigang that uses bayabas, lechon, and a special plant called pusa-pusa, usually mixed with inabraw or munggo.
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00:00 [Music]
00:04 I'm sure it will be more interesting if we add the sweet beans,
00:10 their signature produce here in Tintano Integrated Farm.
00:14 Do you still remember what we did just a year ago?
00:20 This time, we will again boil their beans
00:26 and we will compare it with another unique ingredient that I will be able to know.
00:30 We have discovered something new here when we go back to Tintano Farm.
00:36 They call it "Pusa-Pusa".
00:39 Ma'am said that this is usually mixed with "Inabrao" or "Mungo" but...
00:46 I'm Ilocano but I've never tried this before.
00:50 Or maybe I've already tasted it but I just don't know.
00:54 I just don't know.
00:55 It smells like...
00:58 the aroma is...
01:01 almost...
01:04 almost...
01:06 like "Sampaguita" but it's not that strong.
01:10 You can't smell it but when you bite it, the smell comes out of your mouth.
01:14 It's not bitter.
01:20 It's sweet when you eat the "Buko" of "Bulaklak".
01:25 So we can combine this with any dish that we will cook today.
01:30 For those who will cook, it's actually delicious even with salad.
01:34 Let's try it.
01:35 It's very juicy.
02:03 It's crispy.
02:04 It's a perfect "Lechon".
02:06 But sometimes, when you serve a lot and you eat just a little,
02:10 it's a bit boring to eat only "Lechon".
02:14 Or what we will serve.
02:16 So, to make it less boring, we will make a soup using "Bayabas" and the part of "Lechon" that is delicious to eat with soup.
02:24 Let's make "Sinigang sa Bayabas".
02:26 So I'll just prepare the "Bayabas".
02:29 Let's just cut it.
02:30 We will just remove the middle part.
02:35 We will remove it but we will not throw it away.
02:38 Let's just save it.
02:41 So these are the seeds of our "Bayabas".
02:55 We said that we will not throw it away because we will extract flavors from it.
03:00 So, with your clean hands, we will just mash it.
03:05 So we have here "Guava Stalk".
03:08 And of course, we don't want to include the seeds.
03:11 So we will just strain it.
03:24 So, let's just save our "Guava Stalk" or "Guava Juice".
03:28 We will put this after we finish cooking because if we mix it with other ingredients, it will lose its aroma.
03:36 So let's save it for later.
03:38 Let's also put our tomatoes.
03:44 Then, let's just put our "Sinigang".
03:51 Then, let's just put our "Hugas Bigas".
03:54 Since our "Letson" is already cooked, we will just make the broth with this dish.
04:06 So here are our tomatoes, onions, and also our radish.
04:10 And then later, I will just follow the other vegetables and I will just put the meat of the "Letson".
04:18 Let's just add our fish sauce.
04:22 This.
04:23 And the "Letson".
04:30 [music]
04:53 Of course, you have to taste my seasoning to see if it's perfect.
04:57 [music]
05:00 I'm really good at this.
05:03 [music]
05:32 [music]
05:40 Our broth and our "Tarni" is already rock and roll.
05:43 The flavors are all there.
05:45 This is my first time using "Pusa Pusa".
05:48 Let's also put it.
05:50 Of course, "Tangkong".
05:57 [music]
06:02 We can now put our "Guava Juice" that we made earlier.
06:05 Let's just cover it.
06:10 We will just cook it for about 3 minutes.
06:12 We can now serve it.
06:15 [music]
06:35 [music]
06:57 [BLANK_AUDIO]