How to Make Sinigang sa Pakwan | Farm To Table - video Dailymotion

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Aired (April 28, 2024): Because Aidan Veneracion has taken a liking to watermelons, Chef JR Royol uses every part of the fruit to make Sinigang sa Pakwan.

Transcript

00:00 If you're checking out restaurants that have food to eat,

00:04 you've probably heard of the Sinigang with watermelon.

00:07 And today, I'll show Aidan how they make it

00:12 in their kitchen here in Bulacan.

00:15 This is what you told us, right?

00:18 Something about watermelon.

00:19 What's in it?

00:21 Chef, when we were eating in a restaurant,

00:25 I saw a Sinigang,

00:27 Watermelon Sinigang is the name.

00:29 Okay.

00:30 We ate there a few times with my friend Bryce and Clifford.

00:33 I was like, "What's that?"

00:35 "Why watermelon Sinigang? Is it a match?"

00:38 It's weird.

00:39 It's weird to hear.

00:40 I can't imagine.

00:41 Clifford told me, "Try it. It's delicious."

00:43 It's weird to hear, but when you eat it,

00:46 it makes sense.

00:47 It's delicious.

00:48 So that's the reason why I invited you.

00:51 I brought watermelon.

00:53 We'll also make Sinigang using our pork bones.

00:56 So for us to make this dish,

00:58 cut the onion first.

01:02 While I'm cutting the meat,

01:05 we'll just sear the pork ribs.

01:08 This part, searing the pork or meat,

01:15 it's actually not necessary.

01:18 You can mix it together,

01:20 boil it until the dish is cooked.

01:22 Basically, we're just doing this

01:25 to add depth to the flavor.

01:29 Maybe it's just different layers of flavor

01:32 that will be given by browning the meat.

01:35 So, while the onion and tomato are browning,

01:41 we'll add the meat.

01:43 You told me about the watermelon.

01:45 Before it was served in a restaurant,

01:48 because I grew up in the countryside,

01:50 we had farmers with us.

01:52 We already knew Sinigang using watermelon.

01:55 That's why they discovered

01:57 that you can cook watermelon.

01:59 There are times when they plant it

02:01 on a certain season,

02:03 and suddenly there's a storm,

02:05 or sometimes the watermelons are not harvested.

02:09 That's what they do for Sinigang.

02:11 Others think it's just a twist on Sinigang.

02:15 It's actually part of,

02:17 it's like a farmer's Sinigang.

02:19 It's starting to brown a bit.

02:21 Let's just put in the onion and tomato.

02:25 You can see the cut on the onion and tomato.

02:29 It's a bit bigger because we're using whole onions.

02:32 And typically, pork is cooked for a long time.

02:36 We just want to combine the ingredients

02:39 so that it won't totally dissolve or be crushed.

02:42 So that when we scoop it,

02:44 the onion is still whole,

02:45 and you can still see the whole tomato.

02:48 [music]

02:59 So while the flavors are combining

03:02 with our pork,

03:04 our aromatics,

03:06 we'll prepare our secret ingredient.

03:10 Have you tried Sinigang using watermelon?

03:15 If not, I'll show you how to cook it

03:18 in a cool and trendy way.

03:21 After searing the pork ribs

03:26 and mixing it with aromatics like onion and tomato,

03:29 and seasoning it with a bit of fish sauce and pepper,

03:32 you can now add the watermelon.

03:34 So let's just scrape it.

03:35 Again, this is not necessary

03:38 that you'll put it in a watermelon shell.

03:42 And this is the other one.

03:44 Watermelon usually doesn't use its rind.

03:50 We'll also use that.

03:52 I'll just remove the top.

03:54 So it's like you're really using it.

03:57 Yes.

03:58 Actually, watermelon rind is made into a pickle.

04:02 But Chef, can we eat this?

04:04 Yeah, sure.

04:05 I mean, it's not like a sinka mass or anything.

04:12 It has a very slight bitterness.

04:15 But its texture is like you're eating a raw papaya.

04:19 It's like an apple.

04:21 Not as crunchy, but it's almost like that.

04:24 But it doesn't have an off flavor, right?

04:27 So definitely edible.

04:29 So here, let's put it.

04:32 If you have the time, remove the seeds.

04:36 But if it's just a rock and roll,

04:38 then let's put it all together.

04:40 And of course, this is our rice water for the soup.

04:44 We'll just cover it and simmer it.

04:47 This will give us around 45 minutes to an hour.

04:51 Then we can serve it.

04:53 [music]

05:11 Watermelon stew.

05:13 Thank you, Chef.

05:17 [music]

05:29 Food adventure is really fun when you discover new things

05:33 in food and drinks that are similar.

05:36 [music]

05:58 [BLANK_AUDIO]

How to Make Sinigang sa Pakwan | Farm To Table

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