How to Make Santiago City's Tinola | Farm To Table - video Dailymotion

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Aired (July 28, 2024): Chef JR Royol replicates a version of tinola made with gabi and ampalaya, which won a cooking competition he once judged!

Transcript

00:00Along with the stops we visited today is the Esmeres Farm here in Liliw, Laguna

00:06where we were able to harvest fresh Gabi and Ampalaya

00:11that reminded me of one of my unique food experiences when I was invited to Isabela.

00:18Last April, I was invited by Santiago City to Isabela

00:24to judge in a cooking competition where they celebrate their ancestors around the barangay.

00:33And I was just happy because one of the dishes we tasted,

00:38actually, I think this is the winner of the dish,

00:41is their version of Tinola that is very different from what we are used to.

00:47So I just want to replicate that recipe and I also want to introduce to you

00:52the combination of flavors that they have in Isabela

00:56that I think has a lot of potential to be our signature dish.

01:04This is what we will call in Rizal, Santiago City, their version of Tinola.

01:09So we have here Gabi, which is something that is also propagated here in the farm.

01:18And this is one of the unusual combinations that I tasted.

01:23I don't usually taste or experience a dish, a chicken dish that has Gabi.

01:33And later, we will also prepare the other ingredient that really mind-blown me.

01:41And this is the most surprising ingredient in their chicken dish,

01:49aside from Gabi, their bitter gourd.

01:52It's a bit weird when you look at it at first.

01:55Actually, before I tasted it, I was really intrigued about what the taste would be.

02:00But after I tasted the first bite, the soup, I was really intrigued.

02:08So let's just slice the bitter gourd.

02:18And of course, our ginger.

02:23And our leeks.

02:31So our ingredients are ready.

02:33Next, let's slice the chicken.

02:45So our pan is hot.

02:49Let's sear our chicken.

02:58Let's also add our white meat part.

03:02And our crushed ginger.

03:11Our leeks.

03:14Then, let's season it with our fish sauce.

03:19Once it's seasoned, let's add our chicken stock or water.

03:24I will also add our Gabi to tenderize our chicken.

03:32Aside from flavor, what I like the most about the Gabi component is the texture that it will give to our soup.

03:40So it will make the soup thicker while giving it a starch component.

03:48Let's just tenderize our chicken and our Gabi.

03:51Then, we'll finish off our dish by adding our bitter gourd.

03:57Since it's effortless to penetrate our fork into the Gabi, it means that it's already cooked.

04:03Let's now add the X-factor of our dish, our bitter gourd.

04:11So we'll just cook this for just additional 2 minutes.

04:14We can now serve.

04:21Thank you for watching.

04:51Please subscribe to my channel.

How to Make Santiago City's Tinola | Farm To Table

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