Inspired by Quinit Integrated Farm’s own product, Pinakbet Chips, Chef JR Royol adds them to a salad for a unique take on serving Pinakbet!
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FunTranscript
00:00 One of their products here is their Pinakbet chips.
00:04 Because usually, Pinakbet is a dish.
00:07 And because they gave a different way of serving,
00:12 our favorite combination of vegetables,
00:15 that's what we'll do in our dish.
00:17 We'll make Pinakbet chips salad.
00:20 So we have, of course, ready dehydrated our different vegetables.
00:25 So our salad still has a component of Pinakbet dish.
00:29 So their vegetables here, they have eggplant.
00:33 And then this is the sweet potato.
00:37 Their sweet potato.
00:41 And you can see from the color, you know that's their squash.
00:48 Their okra.
00:53 It's still good, right?
00:57 I can already see the...
01:00 That's the bitter gourd.
01:09 Here in the Kinet Eco-Integrated Farm,
01:15 the vegetables are dried using the dehydrating machine.
01:19 So here's our equipment,
01:22 or our special tool to produce our Pinakbet chips.
01:26 Sir, how do we do this?
01:28 After we cut the skin,
01:32 we chop it super thin so it's easier to process.
01:36 Do you slice it with a knife or a peeler?
01:38 Peeler, sir, so the slices are even.
01:42 Or if you have a mandolin,
01:44 use a mandolin to get the thinnest part.
01:49 You want this to be very thin.
01:51 Because if it's thick, it's hard to dehydrate.
01:56 And when it's spread out,
02:00 you put it on a screen that's not too sharp.
02:06 These are the vegetables that are dehydrated,
02:09 like the squash.
02:11 Okay, so this is the squash.
02:16 This is the okra that's dehydrated.
02:18 I'm not sure if we can use a peeler here.
02:21 No, sir.
02:22 So this is sliced.
02:23 Yes, using a knife.
02:25 So how do we know that we're satisfied,
02:30 that the dehydration is okay?
02:32 Once we've touched the squash and then cut it,
02:37 we can hear the crunch.
02:39 Is there a possibility that the skin is already dehydrated?
02:42 No, sir.
02:44 Because the temperature is consistent.
02:46 Yes, and this is the dehydrator machine.
02:48 It dies by itself.
02:50 There's a timer.
02:51 Alright, thank you, sir Ala.
02:53 Thank you for this information.
02:55 So, Food Explorers, if you're interested or you want to try the dehydrator,
03:01 but it's a bit pricey,
03:03 or you're thinking about whether this can be DIY,
03:07 or do it yourself, it's totally possible.
03:09 You're just going to make a box, but the skin is plastic.
03:13 By doing this, you'll be able to enclose the product you're drying
03:19 and you'll be able to protect it from insects or at least from sudden rain.
03:24 The product you're using won't get wet
03:27 because you have protection on the skin.
03:30 And that's it.
03:31 We'll assemble it.
03:33 So we can serve it differently.
03:35 So we have here our sauce or we call it our vinaigrette.
03:40 But the base is fish.
03:42 And then I'll turn off the heat so that we can add in our acid.
03:54 Our calamansi.
04:00 [music]
04:12 Our base is our mashed squash.
04:19 And then our chips.
04:28 [music]
04:44 Martina looks like she's enjoying her love.
04:46 It's so sweet!
04:49 [laughter]
04:50 [music]
04:59 [applause]
05:01 [music]
05:19 [music]
05:24 [music]