Red okra at siling kulay ube, ano ang lasa? | Dapat Alam Mo!
Aired (December 6 2023): Ang berdeng okra, mayroon na raw kulay pula! At ang siling pula, kulay lila o ube na raw?! Imbes na paganun… paganun?! Ano naman kaya ang lasa nito? Panoorin ang video
Transcript
00:00 Vegetables are really colorful, so when you cook it, it becomes more appetizing.
00:05 That's why the Berdeng Okra and Silim Pula, or Siling Pula, have different colors.
00:09 That's the story of Von Aquino.
00:12 The Berdeng Okra is now red.
00:18 And the Siling Pula is now yellow.
00:21 Instead of "pag-anon, pag-anon,"
00:24 there's nothing to worry about because even though the colors are different, it still tastes familiar.
00:30 In Santa Ana, Pampanga, we're going to taste the fruit of the Red Okra.
00:39 Red Okra is not typically grown here in the Philippines.
00:44 The usual plants that are grown here are used as ornamentals.
00:50 We look for rare varieties, like the color and shape.
00:55 We also consider the yield to be fast.
00:58 We just started with 200 square meters.
01:02 Red Berdeng Okra is a variety of Okra that they grow.
01:05 Compared to the Berdeng Okra, the Red Okra is smaller but thicker.
01:10 Its flowers are also more vibrant.
01:12 They water the Okras through organic plant breeding.
01:17 When you enter the synthesizer,
01:20 you can harvest the vegetables yourself.
01:24 Or you can also cook them.
01:26 Not only does Okra have a unique shape, it can also be a star dish.
01:30 We're going to cook the third Red Okra in Sampaloc.
01:35 First, boil the ginger, onion, garlic, chili, fish, and water.
01:40 Then, pour the juice of the Sampaloc and Red Okra.
01:46 It has red pigmentation.
01:48 When it's too hot, it turns back to its original color.
01:54 Don't be surprised because aside from its unique taste,
01:57 the Okra also turns back to its original color when cooked.
02:01 Presenting, the third Red Okra in Sampaloc.
02:05 Compared to the Red Okra, the Sampaloc is more slippery.
02:13 [music]
02:17 In the cold mountains of Benguet,
02:19 the colors of the chili are very vibrant.
02:22 When we went to the orchidarium,
02:25 we saw a purple chili and we tried to plant it.
02:29 There are 2,000 purple chili plants here.
02:34 Because it's cold here in Benguet, the purple chili grows fast.
02:38 You should know that purple chili is one of the many colors of chili.
02:42 There are also green, yellow, yellow, and white.
02:46 And when it's ripe, it's still red.
02:49 Gabi's Ginataang will be more colorful using purple chili.
02:54 First, we'll fry the pork.
02:57 Then, we'll saute the garlic, ginger, onion, and purple chili.
03:01 We'll add a little water and then the coconut milk.
03:07 When it's boiling, we'll add the Gabi.
03:11 [music]
03:16 And it's ready to eat!
03:18 It's delicious. It's just right in spiciness.
03:21 The purple chili is more flavorful.
03:24 Even though the vegetables we sauteed are different,
03:27 there's nothing to be surprised about, especially since the colors are different.
03:31 What's important is that our food is still nutritious.
03:34 I'm Vonna Kino, and that's the story you need to know.
03:40 [music]
03:45 [music]
03:48 [music]
03:52 [music]
03:56 [music]
04:00 [Music]
04:02 [BLANK_AUDIO]