Making the Kinignot of Lingayen, Pangasinan! | Farm To Table - video Dailymotion

GMA Network

Aired (September 8, 2024): From the northern part of the Philippines, Chef JR Royol explores the flavorful experience of Kinignot from the natives of Lingayen, Pangasinan.

Transcript

00:00If you are tempted to eat a good potahe,

00:04the Ilocanos will not embarrass you.

00:07In fact, there is a potaheng Ilocano

00:10that will test the strength of your tongue

00:12and the firmness of your jaw.

00:16Here in Pangasinan,

00:17we left our father's eatery

00:19inside Balungaw Hilltop Adventure.

00:22The visitors here are eager to eat

00:25when Sir Barlito feeds them

00:27with his Kelingtot.

00:31When we say Kelingtot,

00:33what does it mean?

00:35We will pour the Pespas.

00:40The Pespas.

00:41Yes.

00:42So, onion, a little garlic.

00:44When we say Pespas,

00:47this is what's in our intestines.

00:50Yes.

00:51When other Ilocanos bite,

00:54of course, the substitute that we use

00:57is the Apdo.

00:59So, in fact, when you say Papaitan

01:01or this variation is Kelingtot,

01:04the Pespas is what we need

01:06because the Apdo is too bitter.

01:14What we do here is

01:16we cook the sauce

01:18and we pour it on the meat.

01:22Yes, wine.

01:23So, what our father says is

01:26when you see it raw,

01:28you need to repeat that process

01:30until it turns grayish.

01:37I won.

01:43That's it, Pansit.

01:47The bitterness of the Pespas,

01:50the bite of our raw onion,

01:54and Sir Lito's seasoning.

01:56It's simple.

01:57It's just pepper, right?

01:59It's considered half-cooked.

02:02It's still tender.

02:27It's good.

Making the Kinignot of Lingayen, Pangasinan! | Farm To Table

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