Ang specialty dish ni Chef JR Royol, ipapatikim niya sa Lutong Bahay! Ang Bigorot Pinikpikan na ito, pangalawang beses niya pa lang daw niyang nailuluto?! Panoorin sa #LutongBahay
Mas masarap umuwi kapag may lutong bahay! Meet Mikee along with our new kapitbahays Hazel Cheffy, Chef Ylyt, and Kuya Dudut in “Lutong Bahay.”
Together, they’ll visit the celebrity kitchens to uncover stories, and even the secrets behind dishes that have seasoned lives and shaped journeys.
Watch it from Monday to Friday, 5:45 p.m. on GTV! Subscribe to youtube.com/gmapublicaffairs for our full episodes.
Mas masarap umuwi kapag may lutong bahay! Meet Mikee along with our new kapitbahays Hazel Cheffy, Chef Ylyt, and Kuya Dudut in “Lutong Bahay.”
Together, they’ll visit the celebrity kitchens to uncover stories, and even the secrets behind dishes that have seasoned lives and shaped journeys.
Watch it from Monday to Friday, 5:45 p.m. on GTV! Subscribe to youtube.com/gmapublicaffairs for our full episodes.
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00:00Welcome back, Kapitbahay!
00:02This is it!
00:03We're going to cook together with Chef JR.
00:09What dish are you going to share with our Kapitbahay today?
00:14This is the weird part.
00:16This dish is considered my specialty.
00:19But I've only made it once.
00:22So technically, this is going to be the second time I'm making it.
00:24That's how special it is?
00:27Yes!
00:28My dish is Bigurot.
00:29Bigulanong Igurot.
00:31Is this your winning dish?
00:33Exactly.
00:34I've heard that name before.
00:35So I joined a competition.
00:36This is the only one I beat in the competition.
00:38This is the one that beat you?
00:39Yes.
00:40If that's the case, is the recipe already on the spot?
00:45For our finale, we were given time to come up with your specialty.
00:50Growing up, I was so in touch with my Igurot side.
00:56I grew up in love with Pinikpikan.
01:01So it's like you were inspired by Pinikpikan?
01:04Yes.
01:05It is actually Pinikpikan, but the main difference is the coconut milk.
01:10That's the Bigulano side.
01:11Hold on.
01:12I need to pay attention.
01:13Our chicken still has feathers.
01:16Actually, that's one of the key characteristics of Pinikpikan.
01:21When in fact, it is a cooking technique that is used by the people in our mountain province, Igurot.
01:28Usually, what you do down here is you boil it in water.
01:34For us, we burn the feathers.
01:37Does that have an effect on the taste?
01:40Definitely.
01:41While it's being burned, it infuses.
01:45We're going to taste that today.
01:48So the taste is deeper.
01:51For this recipe by Chef JR,
01:54we will need chicken,
01:57itag or cured meat,
01:59coconut cream,
02:01onion leeks,
02:02ginger,
02:03pepper,
02:04and labuyo chili.
02:06First, we'll burn or roast the chicken skin directly in the fire.
02:13See?
02:14It's a bit hard.
02:15See?
02:16You can see the color of the skin.
02:19The most important thing when you're doing that part of the dish
02:24is that the skin should be oily.
02:27You don't want it to be too burnt.
02:29It will be rendered.
02:30Yes.
02:31The piece will be wasted.
02:34Cut the chicken into small pieces.
02:39Chef.
02:40How are we doing?
02:41It's okay.
02:42I've heard, Chef,
02:43that you prefer to cook on an open fire.
02:49Definitely.
02:50Do you have something like this at home?
02:51I have a dirty kitchen at home.
02:54That's what I use.
02:56Don't the neighbors complain?
02:58That's another story.
03:01Actually, I'm just making up for them.
03:02Because their trip is a bit okay.
03:04Oh, okay.
03:05They're just making it up.
03:06So they're making us work.
03:07I'll make them work.
03:09I didn't know or I didn't imagine before that I like to cook
03:14until I had that opportunity.
03:16How old were you when you realized that?
03:18Around that time.
03:19Around that time?
03:20I was already 30 years old.
03:22Would you consider that late?
03:23It is.
03:24Really?
03:25It is pretty late.
03:26Because I was already stable in my job back then.
03:29What were you doing before?
03:30I was in the BPO before.
03:32I was already a quality supervisor.
03:34So I was already going to the corporate level.
03:36But now that you're here,
03:37where are you happier?
03:38Definitely here.
03:39Oh, you're meant to be here.
03:41Alright.
03:42So this is our meat.
03:46And you also want to add everything.
03:48The innards, the insides.
03:50There's nothing left on the plate.
03:53The neighbors, everything.
03:55And aside from our chicken,
03:57this is our main ingredient.
04:00What is that?
04:01This is what gives flavor to our dish.
04:03This is what we call itag.
04:04Cured meat that we've been practicing for a long time.
04:08How is this prepared?
04:10Of course, there's no refrigeration yet.
04:13There's no ref.
04:14No freezers.
04:15No equipment.
04:16So what they use
04:18to prolong the shelf life of their ingredients
04:21is salt.
04:22Just salt?
04:23Just salt.
04:24It's been with us for a long time.
04:25There.
04:26Our history with salt is deep.
04:27You'll soak it in salt.
04:29You'll hide it in our sesame.
04:31It's important to not expose it to insects.
04:34It's better during the day.
04:35The drying process is faster.
04:38In fact, this is 5 years old.
04:405 years?
04:41Happy birthday!
04:42Can you use it over and over again?
04:44Yes, until it runs out.
04:46But normally,
04:47we don't use salt as seasoning.
04:51That's the flavoring.
04:52This is our seasoning.
04:53That's how it tastes.
04:55I'm amazed, I promise.
04:57Next, add the fish,
05:00coconut cream,
05:02ginger,
05:03onion leeks,
05:04and pepper.