How to Make Ginisang Saluyot with Hipon  | Farm To Table - video Dailymotion

GMA Network

Aired (July 30, 2023): Chef JR Royol introduces Radson Flores to an ingredient he hasn’t seen before, the Saluyot. He plans to combine this plant with a shrimp to give it a more local and wholesome flavor.

Transcript

00:00 (upbeat music)

00:02 - After almost a day of planting,

00:08 harvesting and cooking,

00:10 it seems like Matt and Radson have learned a lot

00:13 from the volunteers about urban farming.

00:15 And since I know that this is a new experience for Radson,

00:19 I thought of sharing it with him

00:22 by letting him taste a vegetable

00:24 that he doesn't know much about.

00:26 - I'll call him Tito.

00:27 - I'll call him Tito.

00:28 (speaking in foreign language)

00:58 (laughing)

01:00 - I'm trying my best, guys.

01:03 (upbeat music)

01:06 (speaking in foreign language)

01:18 (speaking in foreign language)

01:22 - Shrimp essence is all there.

01:36 (speaking in foreign language)

01:40 And onions.

01:43 (speaking in foreign language)

01:47 Garlic.

01:48 Beer.

01:50 (speaking in foreign language)

01:55 (speaking in foreign language)

02:01 (speaking in foreign language)

02:17 (speaking in foreign language)

02:20 - So what we'll do is, we'll reduce it.

02:23 (speaking in foreign language)

02:26 So we'll just add in some, well, generous amount of pepper.

02:29 For some heat and kick, right?

02:32 - Yeah.

02:33 (speaking in foreign language)

02:37 Oyster sauce.

02:38 - Sweetness.

02:39 - Yeah, sweetness.

02:41 (speaking in foreign language)

02:43 Because of the tomatoes,

02:45 (speaking in foreign language)

02:49 (speaking in foreign language)

02:53 (speaking in foreign language)

03:02 - Yes, sir.

03:03 (speaking in foreign language)

03:07 (speaking in foreign language)

03:11 (speaking in foreign language)

03:32 (speaking in foreign language)

03:36 - It's fantastic for the chefs,

03:57 for the customers to know that the produce

03:59 within a 25 kilometer radius.

04:01 Because that's the trend globally now for the footprint,

04:03 is to have food grown.

04:06 So how would you think that in the sense of BGC,

04:09 there would be a garden?

04:10 People in London were saying,

04:11 "Wow, we should be doing that in London.

04:13 We should be doing that in New York."

04:15 (upbeat music)

04:18 (upbeat music)

04:20 (upbeat music)

04:24 (upbeat music)

04:26 (upbeat music)

04:29 (upbeat music)

04:31 (upbeat music)

04:34 [Music]

04:37 [BLANK_AUDIO]

How to Make Ginisang Saluyot with Hipon | Farm To Table

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