Aired (October 6, 2024): Join Chef JR Royol as he prepares a delicious Bulanglang dish in the simplest and quickest way—savory and healthy!
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00:00Let's make a quick Bulanglang.
00:07For us here, usually when the dish is a vegetable dish,
00:11you'll grill the fish.
00:14What we normally do is, we grill the fish first.
00:19So for our main dish,
00:22we won't grill it to the point that it will be cooked
00:26or we'll grill it for eating.
00:29What we're going to do here is,
00:31basically, we'll infuse a smoke element in our fish
00:37before we'll add other vegetables.
00:41So at this point, we've got what I'm trying to achieve,
00:45which is to have a char on the surface of our fish.
00:51So at this point, it will also give a different element
00:55to our ordinary vegetable soup dish.
00:58So we won't wash it, we won't remove it,
01:01whatever it is, it's already as-is.
01:08Then, we can add the vegetables that we foraged or asked our neighbor to grow,
01:15even if our stock isn't boiling yet.
01:29And while our ingredients are simmering,
01:32we need to season our favorite fish.
01:42Let's also add our bitter gourd.
01:58Oh, he ate it!
02:01That's mine!
02:09I'm cooking for you, go ahead.
02:20At this point, we'll add our leaves.
02:23We have saluyot and malunggay leaves.
02:26If you have leaves, you can also add kamote, kangkong, alugbati,
02:31you can also include those.
02:35This is just one bulwak.
02:37We can now serve.
02:57Food Explorers, last time Shane and I were together,
03:00he beat us.
03:02But this is how I plant evil inside.
03:05In our next meeting, we'll serve him.
03:08Is this your first time at Farm to Table?
03:10Yes, it's my first time.
03:11Of course, what better way to introduce you to our food adventures
03:16than to introduce you to Rapsaroleta.
03:19The red part will determine what our main ingredient is.
03:22Okay.
03:23So we have protein there, we can choose our vegetables,
03:28and the yellow will determine the method of cooking.
03:32Okay.
03:33Okay?
03:34Since it's your first time at Farm to Table,
03:37come on, spin that for us, Shane.
03:41Fried fish.
03:43The first thing that comes to my mind is tilapia.
03:46Because when we think of fried food, tilapia is the first thing that comes to mind.
03:53Because that's how it is in our house.
03:55Do you have a food that you don't eat?
03:57No, I don't.
03:59I'm fond of bangus.
04:01Bangus?
04:02Yes, bangus.
04:03Bangus?
04:04Yes, bangus.
04:05Bangus?
04:06Yes, bangus.
04:07I don't have one.
04:08I'm fond of bangus.
04:10Bangus?
04:11Yes.
04:12Okay.
04:13Fish bangus and salmon.
04:15Okay.
04:16Yes.
04:17Salmon and bangus.
04:18So we're here at Mahogany Market.
04:20We'll fry whatever's available there for you.
04:24Side dish, any request?
04:27Broccoli.
04:28Broccoli?
04:29Yes.
04:30Okay, no problem.
04:31We have a lot of broccoli here.
04:33Actually, we have a lot of different kinds of vegetables.
04:35But okay, we'll see what's more exciting for the dish that I'm going to make for you.
04:42But I'll leave it to you.