Aired (September 22, 2024): It’s not complete if Chef JR Royol won’t cook for us. So this SOUR-y Sunday, let us get our notes and pen and take down notes as he makes his specialty, the Island Salad, and the signature Ilonggo dish, the Kansi.
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00:00If your view is this beautiful and there's a sound of waves crashing by the sea, it's not that hard to be inspired.
00:11And of course, we're here in the South, Davao and Davao de Oro.
00:15What I'm always looking for is a place where I can go to any restaurant and order their Kinilaw.
00:22And that's just right, because the person who takes care of this place, the Dusit Tani Lubi Plantation, has their own coconut vinegar.
00:31And I'll take advantage of this to use one of the ingredients that we don't use often, which is their Tabon-Tabon.
00:44So we're just gonna add in ginger then, of course. I'll have thinly sliced and I will actually finely chop this.
00:52The chopped onions and ginger, we're just gonna put it in.
01:04To our acid, or our vinegar, just infuse it to combine the flavors.
01:16Then we're just gonna season this with some salt,
01:20white pepper.
01:21I'm gonna cut this in portions.
01:31And when you're making Kinilaw, once you're ready with the flavor or the seasoning of your vinegar, it's best to add the fish right away.
01:40We would call vinegar as fire water.
01:47So basically, this will literally cook our flesh or our protein.
01:55There would be a reaction that would somehow give us an output or end product so that it can be cooked.
02:03You want your fish to absorb and get all the flavors that you've worked on.
02:09And our green chilies and of course, red chilies are our garnish.
02:17That's what I always wanted with Kinilaw.
02:20Some would do this, but it's still pungent.
02:26The fish is still pungent, but this one is really good.
02:29We can attribute that or we can say that it's the fault of Tabon-Tabon.
02:35That's the work of Tabon-Tabon.
02:37Yeah.
02:38What I noticed then, just going back to the vinegar.
02:40If you notice, when you're using your coconut vinegar, it's just at the back.
02:48This is Kinilaw, but the saltiness comes first to your mouth.
02:51You might think it's salty, but when you chew it, it's not.
02:54But it's the only one that confronts.
02:56Cheers, ladies.
02:57Cheers, cheers, cheers.
02:58Cheers.
02:59Cheers.
03:09The coconut vinegar that brought bitterness to us also brought sourness.
03:14Sir Rex Puentes Pina is coming back to show us how he makes his coconut vinegar.
03:21Our coconut vinegar is a product of Golden Sunset Farm.
03:26The coconut drippings are waste, so we thought of why not collect the drippings and then make it into a vinegar.
03:36Because it's natural, it also ferments.
03:40Using the innovative product of Golden Sunset Farm, I thought of making a fresh serving of Island Salad.
03:46So we have here the pomelo that we bought in the city.
03:50We're just going to peel it.
03:51Let's just get some portions of it.
03:53So we also have pineapple here that we're going to include in our platter.
04:02We're just going to use the fire.
04:03Just to mimic the feel of being in a bonfire, we're going to roast our fruits.
04:11Specifically, our pineapple.
04:15So our purpose of this step is basically, this is optional,
04:19is to just infuse or just give a smoky aroma to our pineapple and our coconut meat.
04:28We're just going to prepare it to cut the sweetness and creaminess of our combination of fruits.
04:38We're just going to add in vinegar, some salt, and some white pepper.
04:53I've never done this dish before.
04:56But you guys, you can also execute this kind of elegant dish.
05:02You just have to change your mindset when you're in this kind of location.
05:07You don't have to complicate things anymore.
05:10Just get as many fresh ingredients as you can.
05:14Add a bit of attack or a different take on the simple flavors.
05:20We have a simple but complex Island Salad.
05:25Let's go!
05:31We have a lot of fruits and vegetables that are usually used for sourness.
05:35One of them is alibangbang.
05:37I've never tried alibangbang with chicken.
05:40It's usually used with seafoods.
05:44This is what Filipino cuisine is all about.
05:48Simple, humble, but super yummy.
05:52Different citrus fruits like liasponkan from Mountain Province.
05:58And our signature sourness in Sinigang, talinum.
06:03The flavor is very mild.
06:06It's not too sour.
06:09But it's not too bitter.
06:11That's what makes it delicious.
06:13The sourness is just calm.
06:15Mango.
06:16Watermelon.
06:22Grapes.
06:31Bayapas.
06:33Watermelon.
06:35And of course, Sampalok.
06:38What you're giving me right now is very comforting.
06:42It's very warm.
06:44Another fruit that is popular in Western Visayas and Mindanao
06:48that gives sourness to the signature Ilonggo dish, Kansi.
06:51Batuan.
06:55If you think that this recipe is complicated,
06:58it's actually a one-pot dish.
07:01Even if it's batugan, you can make Kansi as long as you have batuan.
07:06We will be using batuan as our souring agent.
07:11So literally, this is a sour bulalo.
07:15Another characteristic of Kansi, it should be on an orange-ish hue.
07:29We're going to sear our meat.
07:32Once we've seared our beef shank,
07:34we're just going to combine the other ingredients,
07:38especially the galangal.
07:41The galangal is for the vegetables, not for the meat.
07:44And then of course, our aromatics.
07:46Onions.
07:47Ginger.
07:49And lemongrass.
07:51We're also going to combine our batuan to soften it.
07:58We'll finish our dish by seasoning it with salt.
08:04And for that spicy kick,
08:06chili for the sourness.
08:11But out of all the dishes you've made, you haven't tried one yet.
08:16Kansi, right?
08:17Yes, that's right.
08:18So I'm excited actually to try the Kansi.
08:21Go ahead, sir.
08:22Make your sentence.
08:23You'll be sentenced to Kansi.
08:25What?
08:26What?
08:29You're suddenly blushing.
08:32We're happy again.
08:33Right?
08:36I like sour food.
08:38So this is perfect.
09:04You're welcome.