How to Make the Bicolano Halang-Halang | Farm To Table - video Dailymotion

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Aired (July 7, 2024): Ready for another Ginataang Manok-esque dish? Chef JR Royol shares with us his recipe for the Bicolano Halang-Halang!

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00:00So, of course, when we go to a place, we look at what is one of the well-known dishes that

00:11is made in the place that we are going to visit.

00:15And one of the dishes that comes out in our research is their Halang-Halang dish.

00:22I had the opportunity to taste this dish.

00:26Halang-Halang Manok Bisaya is a very well-known dish.

00:29As we all know, it is a must-try when we are having a drink or a snack.

00:33Really?

00:34Sisig or Kinilaw, that is the first thing that comes to our mind.

00:38And the difference is that we are using chicken.

00:44Lemon basil.

00:45In the past, it was just grown in the backyard of our house.

00:49This herb, Chef, you're saying...

00:52It's like it's been forgotten.

00:53But this is local?

00:54Local.

00:55It's been here for a long time?

00:56It's been here for a long time.

00:57Way back before, when I was a kid, we usually ask our father, together with my cousins,

01:03Tay, what can we eat today?

01:05And our father usually says,

01:07Pagdakup magmanok diya, para makakaon maglami.

01:11So in Tagalog, it would say,

01:12Manghuli kayo na manok, para makakaon kayo na masarap.

01:15So after hearing those words, we rushed ourselves in the backyard,

01:18rushing ourselves to catch one.

01:20Pero manok ninyo yan, ha?

01:22Yes.

01:23Hindi na kapit-bahay?

01:24Yung amin.

01:25Ilinawin ko lang, kapit-bahay, wala po silang nakuhang manok.

01:30Sa kanila po lahat nung nailuto nila.

01:34Then, after those, yung tatay na namin yung nagluluto.

01:39Okay.

01:40The single ingredients is available in our backyard.

01:44So pitas lang yung sangig, siling kulikot, yung maliliit na chilies.

01:49Yung tinatawag nating labuyo.

01:51Yes, then yung coconut milk mismo.

01:54Yung unang piga nun, yun yung gagamitin.

02:03Bilang Ilocano na mahilig sa strong flavors,

02:06literal nagpupiesta siya sa bibig ko.

02:09Roasting yung flavors.

02:11I noticed, sabi mo, native yung gamit niyo.

02:14Native chicken po.

02:16Free-range native chicken.

02:19Ang common misconception is kapag sinabing native, matigas.

02:23Pag-try niyo yung halang-halang dito sa alon,

02:25mapapleasantly surprised kayo

02:29na very tender yung meat.

02:32Ang halang-halang ay isang putahe na may karne.

02:38Pwede itong manok, pwede ring baboy.

02:41Kadalasan, manok na may gata.

02:43Pero, compare doon sa ginagawa natin sa norte,

02:49sa Luzon, kapag gumagawa tayo ng ginataang manok,

02:53yung sa kanila, may tanglad.

02:57Tapos yun nga, nahikwento sa atin ni Chef Archie na

03:02sa kanya, kinalakihan niya,

03:04is gumagamit din sila nung native na basil.

03:09I'm just basically going to sear it.

03:19Now, habang sinesear natin yung ating chicken,

03:22season ko lang ito ng fish sauce,

03:26and prepare na natin yung ating aromatics.

03:34So, lagay lang natin yung ating mga aromatics.

03:39Literal na magpapabango doon sa ating putahe.

03:43Sinuna ko na yung tanglad, habal na natin yung ating ginger.

03:47Onions, of course.

03:52Then, yung ating bawang.

04:01We're just going to add in some chilies.

04:05And eto, nakukuha na natin yung bango doon sa ating mga pinanggisa.

04:10And then, we're just going to pour in yung ating kakang gata.

04:17Season lang natin ng konti pang patis.

04:22So, once na naigisa na natin, na-brown na natin yung ating chicken,

04:25again, the browning part, it's the browning of the chicken.

04:29So, once na naigisa na natin, na-brown na natin yung ating chicken,

04:32again, the browning part is optional.

04:35Ako lang yun, kasi gusto ko siyang i-serve doong may contrast lang ng kulay.

04:38And then, naigisa na natin siya.

04:40Yun nga, sa tanglad, luya, sibuyas, at bawang.

04:43Nailagay na natin yung kakang gata.

04:45Timplahan na rin natin ng patis.

04:47All we need to do now is gently simmer eto.

04:50So, I'm gonna cook this siguro at least 45 minutes, hanggang fork tender yung karne.

04:56Then, pwede na nag-serve.

05:05Sarap siya, very ano, very rich ang flavor, yung gata talagang nafe-feel mo.

05:11And again, halang-halang, the spiciness is there.

05:15Here in Bohol, very ano sila in ginger.

05:19That's the secret of Boholanos, ginger talaga.

05:24And most of the, ano nga, mga visitors natin here from Manila, nagugulat sila,

05:30Chef, bakit may ginger yung bulalon natin?

05:33Then we're explaining to them na it's part of the Boholano culture talaga.

05:38Kudos din sa inyo, kasi especially if you have an establishment catering to different palates,

05:43you typically go the safer route.

05:46Pero kayo hindi, you embraced it.

05:48We are here in Bohol.

05:49I think this is one of the characteristics that truly define yung cuisine nila.

05:53So let's do it this way.

05:55Ayaw namin mawala yung nasimulan ba ng Bohol na ito talaga yung culture nila,

06:00way nila of cooking the dishes.

06:03But us here in Ivy Wall, we want it talaga homey parin.

06:19♪♪♪

How to Make the Bicolano Halang-Halang | Farm To Table

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