How to Make Ensalada ng Kabundukan! | Farm To Table
Aired (October 22, 2023): Chef Neneth of Madrona’s Jungle Farm shows us how to make Ensalada ng Kabundukan, a salad crafted from edible flowers and fruits!
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FunTranscript
00:00 We will return the edible flowers we foraged to Chef Nenet because she will use it for a delicious appetizer.
00:07 In making the salad of Kabundukan, it depends on the season of the fruits.
00:13 Like now, we have pomelo and rambutan, the stalks of different leaves and edible flowers.
00:20 The dressing doesn't need to be of one brand.
00:24 As long as you have something sour, we used cashew vinegar.
00:30 Because it's sour, we need to add something sweet.
00:34 So we have honey, something salty, and our sauce for Kabundukan.
00:42 Of course, we need something spicy.
00:45 Spicy, I'll put oyster sauce.
00:47 To give it an oriental taste, we will use Korean ssamjang.
00:53 Once it blends, we will add sesame oil.
01:00 It's already thickening.
01:03 We will set it aside.
01:05 We will just mix it.
01:20 Kids call this "magic juice" because when we serve it to them,
01:27 we have a goblet with ice, we put calamansi, and then we put our lutein.
01:37 From blue, it became purple.
01:47 Here at Madronas Jungle Edge Farm, this is how we welcome people.
01:51 First, we have welcome drinks and salad.
01:54 Of course, we have soup.
01:56 Our soup is beef shank with tendon.
01:59 Try it.
02:00 Then we have main course, breaded squash, flowers, and then menudo Shanghai and lechon.
02:09 That's casual. Of course, it's lechon.
02:12 It's our daily meal.
02:16 Then we have banana turon, langka, and chocolate.
02:20 Let's start with the kids.
02:22 Oh, there's a crispy one. I thought it wasn't crispy.
02:29 It's soft.
02:33 Let's split it.
02:37 The crispy one and the lechon.
02:42 Lechon.
02:43 The salad is different, right?
02:45 That's the sauce for the dressing.
02:47 This is from the fiesta.
02:50 This is from the squash.
02:52 This is crispy yet creamy, right?
02:55 Yeah.
02:57 [Crispy and creamy]
03:01 [Jazz music]
03:23 [BLANK_AUDIO]