ASIM KILIG: The tasty journey into sour flavor! | Farm To Table - video Dailymotion

GMA Network

Aired (September 22, 2024): Don't be sour, Food Explorers! Join Chef JR Royol as we uncover the diverse dishes that sour flavors have to offer. Will it be sour or will we be sorry? Let's find out!

Transcript

00:00It's our Hour of Food Explorers!

00:05Because the ingredients that really bring sourness to Filipino food are the star of this week.

00:11Let's start our journey in Pampanga.

00:14Because the author and restaurateur is at Cloud Thaian,

00:17we will discover together why sourness is a hit for us Filipinos.

00:24Vinegar and sour fruits, the acidity,

00:29is the most dominant flavor in Philippine cuisine in general.

00:34Because, number one, vinegar is the most, you can say, accessible ingredient

00:41that is used, well, as a cooking ingredient.

00:47At the same time, as a sauce.

00:49And it can come, the vinegar can come from, like, any fruit,

00:53whatever is the predominant in one area,

00:56especially Quezon, all the way to Bicol, it's the coconut tree.

01:00Here in Pampanga, up to Ilocos, it's the so-called tubo, the Visayas.

01:07It could be from coconut, it could be also from nipa palm, sasa,

01:12ganun din sa bulakan.

01:14Well, it's a given that anything cooked in vinegar will prolong the shelf life,

01:20gives it a new dimension.

01:23Tinagtad, inihaw o kinisa, nilagay sa sisig plate, tapos hinaluan ng itlog.

01:31Ito ang sisig na kilala ng karamihan sa atin dito sa Metro Manila.

01:35Pero, alam nyo ba na sa Pampanga, ang sisig ay may maasim na pinagmulan?

01:41Way back, like, in the 1700s, there's this Kapampangan Spanish dictionary

01:50written by a Spanish friar, Fraile Bergano.

01:54The word sisig is already mentioned there,

01:58and it is defined as a salad served with a vinaigrette.

02:02It's usually given to a pregnant woman craving for something sour.

02:08Pero yung sisig nung araw, it's actually a snack.

02:11Talagang pinapapak mo yun in between meals,

02:14or naka-crave ka lang, or just to satisfy your hunger.

02:19One Friday, I was invited to play hooky by my classmate na taga Apalit.

02:26Pagpasok namin sa bahay nila, sumalubong yung tatay,

02:29pulutang ka muna.

02:30Yung sisig, basically, for the menfolk,

02:34something fatty to line the stomach before drinking.

02:38For 300 years, the sisig babi,

02:42synonymous with the sisig matua, is the same,

02:45remained the same, meaning boiled and then soaked in vinegar.

02:50Pagkalipas ng dalawang siglo,

02:52isang madiskating tinderan ng barbecue

02:55ang nagbigay ng bagong anyo sa kinasanayan nilang sisig.

02:58At kalaunan, siya ang kinaronahang sisig queen ng mga Kapampangan.

03:04Aling Lusing, Kunanan,

03:06is supposed to be credited for having invented the sizzling sisig.

03:11So one time daw, according to Aling Lusing,

03:14may nag-order ng isang tenga, gano'n.

03:17Eh, sa dami ng order, nasunog, nakalimutan niya.

03:20Imbis natatapon, magbabarbecue ng panibago,

03:24aba, pinagpag niyong abon.

03:27Tinatad niyang gano'n, binagyan ng sibuyas,

03:30binuhusan ng suka.

03:32Try mo yung bago kong sisig,

03:34sabi dun sa customer.

03:36Paano gustuhan?

03:37At that point, nakita nung ibang customer, gumaya.

03:41So, yun lang nag-umpisan nung Aling Lusing Sisig.

03:45Boiled, grilled.

03:48Sa bandang Kamainilaan,

03:50isa ring sisig revolution ang naganap.

03:54Kanya-kanyang version na,

03:55linagyan na ng mayonnaise, linagyan na ng itlog.

03:58So hindi na yung pulutan.

04:00Naging ulam na ngayon.

04:06Matapos niyang ibahagi sa atin

04:07ang nakakatakam na kasaysayan ng sisig,

04:10kahainan tayo ngayon ni Sir Cloud ng Sisig Matua,

04:14ang OG version ng sisig.

04:26So, basically, parang mascara.

04:29So, nandiyan yung tenga.

04:30Importante yung tenga kasi.

04:32The ears, no?

04:34Kasama yung nguso, hanggang yung nguso.

04:37So, that means the whole mascara.

04:39Pagkukuluin to, palalambutin.

04:41This is called the eardrums.

04:44Importante yung layering of skin, fat, and meat.

04:49Nandun yun.

04:50So, hindi lang, and tutusin.

04:53Ito yung cartilage.

04:54Ito yung puti-puti.

04:56That's where the collagen comes from.

04:58The usual thing, sibuyas,

05:03asin,

05:06paminta,

05:08tapos bay leaf.

05:10And the secret ingredient in boiling the pig's ears,

05:14pineapple juice.

05:16So, we all know that pineapple is a natural tenderizer.

05:22So, iikli yung boiling time mo.

05:27Okay, so pakuluin lang to hanggang lumambot.

05:29Sigur mga 20 to 30 minutes.

05:32Wag nyo masyadong palambutin.

05:34Kailangan parang yung may, yung parang al dente yung kwan.

05:37Pagkinagat mo yung tenga, yung lutong nung lugutok

05:41nung cartilage nandun pa.

05:53Sibuyas.

05:55Punting asin.

05:57Sili.

05:58Paminta.

05:59Suka.

06:01As in generous, swimming in vinegar.

06:05Tapos ako, lalagyan ko punting kalamansi.

06:10Tapos ito.

06:18Tuwing magluluto tayo ng anumang putahin na maasim,

06:21suka ang ating go-to souring agent.

06:24Bukod kasi sa mura at accessible,

06:26ang Pilipinas ay tahanan sa ibat-ibang halaman at prutas na pwedeng pagkunan ng suka.

06:32Nahil dito, suka rin ang isa sa mga produktong bumubuhay sa ating ekonomiya.

06:37In 2024, Pilipinas ang nag-aangkat ng suka sa mga bansang tulad ng UAE,

06:43America, Australia, Saudi Arabia, at Qatar.

06:49Sa ngayon, tayo ang 13th largest exporter ng suka sa buong mundo.

06:55Samantala, para naman sa Balokenyong Simanongkiko na tubong paumbong,

06:59hindi lang niya kabuhayan ang paggawa ng sukang sasa,

07:02kundi pang araw-araw na panata.

07:06Itong proseso po na ito ginagawa niyo, gano po kadala sa isang araw?

07:10Dalawang beses.

07:11Magat hapon.

07:12Magat hapon.

07:16Kasi po, pag hindi niyo siya kinuha agad, masasayang.

07:19O, masasayang.

07:20Kasi pag ito hindi mo kinaritan o tinapas,

07:25titigil na po.

07:26Nagbabare to.

07:27Naginito, yan.

07:28So, ginagawa po natin yan tayo para po patuloy yung kwan?

07:32Pagtuloy.

07:33Okay.

07:34Mamayang hapon niyan, babalikan ka yan, mga alas 4, gaganyan yung kuli yan.

07:38Pagka tigpas niyan, hindi ka makakakuha ng tuba pagka hindi mo nilagay yung panahod.

07:43Yung dila na ito kasi, malaking papel ito.

07:46Pag alay to, tatapon la yan.

07:49Manunulila rito.

07:50Okay.

07:51Kaya nilagyan namin yung pinakadila yan.

07:53I see.

07:54Panahod.

07:55O nga naman.

07:56Patulayan.

07:57Yan.

07:59Ang tuba na ginagawang sukong sasa ay nanggagaling sa nipa palm na maaari ring kainin.

08:05O yan.

08:06Pwede.

08:07Malambot pa pala.

08:08Parang kaong.

08:09O.

08:10Actually, mas parang nyog sya tayo.

08:11Mmm.

08:12Parang nyog.

08:13Parang nyog na hindi na gataan.

08:14Parang ganun.

08:15O.

08:16O.

08:17Oo.

08:18Oo.

08:19Oo.

08:20Oo.

08:21Oo.

08:22Oo.

08:23Oo.

08:24Oo.

08:25Oo.

08:26Oo.

08:27Oo.

08:28Oo.

08:29Oo.

08:30Oo.

08:31Oo.

08:32Oo.

08:33Oo.

08:34Oo.

08:35Oo.

08:36Oo.

08:37Oo.

08:38Oo.

08:39Oo.

08:40Oo.

08:41Oo.

08:42Oo.

08:43Oo.

08:44Oo.

08:45Oo.

08:46Oo.

08:47Oo.

08:48Oo.

08:49Oo.

08:50Oo.

08:51Oo.

08:52Oo.

08:53Oo.

08:54Oo.

08:55Oo.

08:56Oo.

08:57Oo.

08:58Oo.

08:59Oo.

09:00Oo.

09:01Oo.

09:02Oo.

09:03Oo.

09:04Oo.

09:05Oo.

09:06Oo.

09:07Oo.

09:08Oo.

09:09Oo.

09:10Oo.

09:11Oo.

09:12Oo.

09:13Oo.

09:14Oo.

09:15Oo.

09:16Oo.

09:17Oo.

09:18Oo.

09:19Oo.

09:20Oo.

09:21Oo.

09:22Oo.

09:23Oo.

09:24Oo.

09:25Game po, eto, yung lumpia po, unahan ko na kayo sa lumpia.

09:52Thank you very much.

ASIM KILIG: The tasty journey into sour flavor! | Farm To Table

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