Can tasting the Pangasinense dish known as Kudil allow Chef JR Royol to recreate the dish? Let’s find out together in this video!
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00:00 It's exciting for me to know that every part of the Philippines has a hidden delicacy that we haven't tried yet
00:07 or in fact, we're not aware that it exists.
00:10 Like this one.
00:11 I grew up basically, or I studied in La Union, just next to Pangasinan.
00:16 But I've never tried kudil.
00:18 So it looks like balbakwa at first, the color is reddish, but the taste is different.
00:24 I haven't tried it before.
00:26 When I tried to research on the internet what are the recipes, I saw different ones.
00:32 So, to recreate the dish, the better way is to actually taste what the locals eat here.
00:39 So there.
00:42 Kudil means "skin" in Ilocano.
00:46 That's also the translation in Pangasinense.
00:49 And then it also has a mix of meat, but the taste...
00:52 Let's try it.
00:55 [chewing]
00:57 Very straightforward.
01:02 I didn't taste any ginger in that bite, which I expect in all goat dishes.
01:10 'Cause it's for removing the gills.
01:12 Speaking of gills, it's very mild.
01:15 It's not overpowering.
01:17 What's good about this is that the skin is very tender.
01:20 And the meat is fork tender.
01:24 From what I can taste, it looks like it's just sauteed with garlic.
01:28 And of course, tomato oil.
01:30 Now that I've tasted what they eat here in Kudil, I'm confident that I can recreate it.
01:38 And I'll let my fellow farmers taste it.
01:41 [music]
01:53 This is my version of Kudil.
01:55 First thing I need to do is to heat the pan.
01:57 And of course, the one that Chef Andrew and Chef Jonah cut, we've tenderized it.
02:03 So basically, we'll just finish it with the sauce.
02:08 One thing I definitely know how to saute is the garlic.
02:11 I just felt that the garlic I ate was a bit toasted.
02:16 So that's what we'll try to achieve.
02:18 So we'll brown the garlic a bit while I prepare the meat.
02:23 So here's our meat, tenderized for at least 1 and a half hours.
02:28 So you can see, it's very gelatinous.
02:33 We'll just strain the juice so we can add more flavor to the meat.
02:38 Then we'll add a bit of calamansi to our meat.
02:43 We'll mix the calamansi juice with the meat.
02:49 And then we'll go back to our garlic.
02:52 The toasted garlic is now ready for our annatto powder.
02:57 This is what I'm saying is very distinct in the Kudil dish.
03:00 It's the deep red color.
03:03 You know right away that it's not tomato sauce.
03:05 And when you taste it, the smell of annatto is really overwhelming.
03:09 So that's what we're doing at this point.
03:12 We're chasing the unique flavor of Kudil.
03:17 Once we infused the annatto with our oil, we can now put our stock back.
03:25 And our bay leaves.
03:27 We'll just let this boil and then we'll add our meat.
03:31 So this is the consistency that I'm looking for.
03:38 Yes, it looks like a balbacua.
03:42 And since our meat is already pre-cooked, I'll just drop it.
03:46 One minute and then we can serve it.
03:49 [music]
04:09 Earlier, we had Sir Stan with us.
04:12 He gave us this idea.
04:14 It's my first time trying this.
04:17 Especially for you, Kalashaw people.
04:19 Have you tried this before?
04:21 I'm getting dizzy.
04:23 I'm going to have a drink.
04:25 This is better than Puto Dinuguan.
04:28 Puto Kudil.
04:29 It's good.
04:32 [music]