Aired (September 22, 2024): Don't be sour, Food Explorers! Join Chef JR Royol as we uncover the diverse dishes that sour flavors have to offer. Will it be sour or will we be sorry? Let's find out!
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00:00It's our Hour of Food Explorers!
00:05Because the ingredients that really bring sourness to Filipino food are the star of this week.
00:11Let's start our journey in Pampanga.
00:14Because the author and restaurateur is at Cloud Thaian,
00:17we will discover together why sourness is a hit for us Filipinos.
00:24Vinegar and sour fruits, the acidity,
00:29is the most dominant flavor in Philippine cuisine in general.
00:34Because, number one, vinegar is the most, you can say, accessible ingredient
00:41that is used, well, as a cooking ingredient.
00:47At the same time, as a sauce.
00:49And it can come, the vinegar can come from, like, any fruit,
00:53whatever is the predominant in one area,
00:56especially Quezon, all the way to Bicol, it's the coconut tree.
01:00Here in Pampanga, up to Ilocos, it's the so-called tubo, the Visayas.
01:07It could be from coconut, it could be also from nipa palm, sasa,
01:12ganun din sa bulakan.
01:14Well, it's a given that anything cooked in vinegar will prolong the shelf life,
01:20gives it a new dimension.
01:23Tinagtad, inihaw o kinisa, nilagay sa sisig plate, tapos hinaluan ng itlog.
01:31Ito ang sisig na kilala ng karamihan sa atin dito sa Metro Manila.
01:35Pero, alam nyo ba na sa Pampanga, ang sisig ay may maasim na pinagmulan?
01:41Way back, like, in the 1700s, there's this Kapampangan Spanish dictionary
01:50written by a Spanish friar, Fraile Bergano.
01:54The word sisig is already mentioned there,
01:58and it is defined as a salad served with a vinaigrette.
02:02It's usually given to a pregnant woman craving for something sour.
02:08Pero yung sisig nung araw, it's actually a snack.
02:11Talagang pinapapak mo yun in between meals,
02:14or naka-crave ka lang, or just to satisfy your hunger.
02:19One Friday, I was invited to play hooky by my classmate na taga Apalit.
02:26Pagpasok namin sa bahay nila, sumalubong yung tatay,
02:29pulutang ka muna.
02:30Yung sisig, basically, for the menfolk,
02:34something fatty to line the stomach before drinking.
02:38For 300 years, the sisig babi,
02:42synonymous with the sisig matua, is the same,
02:45remained the same, meaning boiled and then soaked in vinegar.
02:50Pagkalipas ng dalawang siglo,
02:52isang madiskating tinderan ng barbecue
02:55ang nagbigay ng bagong anyo sa kinasanayan nilang sisig.
02:58At kalaunan, siya ang kinaronahang sisig queen ng mga Kapampangan.
03:04Aling Lusing, Kunanan,
03:06is supposed to be credited for having invented the sizzling sisig.
03:11So one time daw, according to Aling Lusing,
03:14may nag-order ng isang tenga, gano'n.
03:17Eh, sa dami ng order, nasunog, nakalimutan niya.
03:20Imbis natatapon, magbabarbecue ng panibago,
03:24aba, pinagpag niyong abon.
03:27Tinatad niyang gano'n, binagyan ng sibuyas,
03:30binuhusan ng suka.
03:32Try mo yung bago kong sisig,
03:34sabi dun sa customer.
03:36Paano gustuhan?
03:37At that point, nakita nung ibang customer, gumaya.
03:41So, yun lang nag-umpisan nung Aling Lusing Sisig.
03:45Boiled, grilled.
03:48Sa bandang Kamainilaan,
03:50isa ring sisig revolution ang naganap.
03:54Kanya-kanyang version na,
03:55linagyan na ng mayonnaise, linagyan na ng itlog.
03:58So hindi na yung pulutan.
04:00Naging ulam na ngayon.
04:06Matapos niyang ibahagi sa atin
04:07ang nakakatakam na kasaysayan ng sisig,
04:10kahainan tayo ngayon ni Sir Cloud ng Sisig Matua,
04:14ang OG version ng sisig.
04:26So, basically, parang mascara.
04:29So, nandiyan yung tenga.
04:30Importante yung tenga kasi.
04:32The ears, no?
04:34Kasama yung nguso, hanggang yung nguso.
04:37So, that means the whole mascara.
04:39Pagkukuluin to, palalambutin.
04:41This is called the eardrums.
04:44Importante yung layering of skin, fat, and meat.
04:49Nandun yun.
04:50So, hindi lang, and tutusin.
04:53Ito yung cartilage.
04:54Ito yung puti-puti.
04:56That's where the collagen comes from.
04:58The usual thing, sibuyas,
05:03asin,
05:06paminta,
05:08tapos bay leaf.
05:10And the secret ingredient in boiling the pig's ears,
05:14pineapple juice.
05:16So, we all know that pineapple is a natural tenderizer.
05:22So, iikli yung boiling time mo.
05:27Okay, so pakuluin lang to hanggang lumambot.
05:29Sigur mga 20 to 30 minutes.
05:32Wag nyo masyadong palambutin.
05:34Kailangan parang yung may, yung parang al dente yung kwan.
05:37Pagkinagat mo yung tenga, yung lutong nung lugutok
05:41nung cartilage nandun pa.
05:53Sibuyas.
05:55Punting asin.
05:57Sili.
05:58Paminta.
05:59Suka.
06:01As in generous, swimming in vinegar.
06:05Tapos ako, lalagyan ko punting kalamansi.
06:10Tapos ito.
06:18Tuwing magluluto tayo ng anumang putahin na maasim,
06:21suka ang ating go-to souring agent.
06:24Bukod kasi sa mura at accessible,
06:26ang Pilipinas ay tahanan sa ibat-ibang halaman at prutas na pwedeng pagkunan ng suka.
06:32Nahil dito, suka rin ang isa sa mga produktong bumubuhay sa ating ekonomiya.
06:37In 2024, Pilipinas ang nag-aangkat ng suka sa mga bansang tulad ng UAE,
06:43America, Australia, Saudi Arabia, at Qatar.
06:49Sa ngayon, tayo ang 13th largest exporter ng suka sa buong mundo.
06:55Samantala, para naman sa Balokenyong Simanongkiko na tubong paumbong,
06:59hindi lang niya kabuhayan ang paggawa ng sukang sasa,
07:02kundi pang araw-araw na panata.
07:06Itong proseso po na ito ginagawa niyo, gano po kadala sa isang araw?
07:10Dalawang beses.
07:11Magat hapon.
07:12Magat hapon.
07:16Kasi po, pag hindi niyo siya kinuha agad, masasayang.
07:19O, masasayang.
07:20Kasi pag ito hindi mo kinaritan o tinapas,
07:25titigil na po.
07:26Nagbabare to.
07:27Naginito, yan.
07:28So, ginagawa po natin yan tayo para po patuloy yung kwan?
07:32Pagtuloy.
07:33Okay.
07:34Mamayang hapon niyan, babalikan ka yan, mga alas 4, gaganyan yung kuli yan.
07:38Pagka tigpas niyan, hindi ka makakakuha ng tuba pagka hindi mo nilagay yung panahod.
07:43Yung dila na ito kasi, malaking papel ito.
07:46Pag alay to, tatapon la yan.
07:49Manunulila rito.
07:50Okay.
07:51Kaya nilagyan namin yung pinakadila yan.
07:53I see.
07:54Panahod.
07:55O nga naman.
07:56Patulayan.
07:57Yan.
07:59Ang tuba na ginagawang sukong sasa ay nanggagaling sa nipa palm na maaari ring kainin.
08:05O yan.
08:06Pwede.
08:07Malambot pa pala.
08:08Parang kaong.
08:09O.
08:10Actually, mas parang nyog sya tayo.
08:11Mmm.
08:12Parang nyog.
08:13Parang nyog na hindi na gataan.
08:14Parang ganun.
08:15O.
08:16O.
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09:24Oo.
09:25Game po, eto, yung lumpia po, unahan ko na kayo sa lumpia.
09:52Thank you very much.