Aired (August 18, 2024): Have you ever tried the flavors of the sea infused with classic Tinola? Chef JR Royol has just that for us in this video!
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00:00One of the things that I discovered when I first traveled to Visayas, when we went to
00:10Bantayan, you can always find in any food, or often at least, is there's something called
00:17tinola.
00:18So for us, in Tagalog, you would think it's chicken tinola, but if you open their huge
00:26I have here our lemongrass, and of course, our aromatics, including ginger.
00:40And before I put our fish, I'll make sure that our broth is ready.
00:45I want that when we put the meat of our tinola dish, it will just absorb all of the soup.
00:52So, our lemongrass, with our ginger, I'll also put in our onions, our tomatoes, and garlic.
01:04We'll just season it with fish sauce.
01:08And then, when we see that our tomatoes are soft, we'll finish off the seasoning of our base.
01:17We can now put our fish.
01:20So, we can see the color of our stock, it has a shade of green.
01:24And here, our tomatoes are starting to separate.
01:28I'm just going to add in our oyster mushroom.
01:40And then, we'll just bring this to boil, then we'll put in all of our other ingredients.
01:46So, we'll just remove one part of our tinola, then we'll put in our vegetables.
01:53We'll put in our petchoy, malunggay, and toge.
01:58And we'll also put in our malasugue.
02:15And then, we'll just let it boil.
02:45Thank you for watching!