Chef JR Royol cooks ‘Piaparan na Manok’ | Farm To Table - video Dailymotion

GMA Network

Aired (February 16, 2025): Ganitong chicken recipe naman ang gawin mo for your family! Panoorin sa episode na ito kung paano mas mapasasarap ang simpleng manok!  For more Farm to Table Highlights, click the link: https://shorturl.at/JiWPM

Transcript

00:00In our tour, I just noticed the plants they grow here, like Sakurab, which is a native

00:13scallions.

00:16First time I encountered this when I went to Quiapo, and then I was introduced to Palapa.

00:23So in the Southern Philippines, especially in Mindanao, the Maranao cuisine is mostly

00:33using what we call Palapa.

00:35So I can compare our Palapa to Sambal, usually it's mixed with grilled tuna, chicken, beef,

00:47actually any protein, but there's a certain process of making it here.

00:54And traditionally, they use Almeres.

00:58So when we say Palapa, the main ingredient is Sakurab, which gave me the idea, since

01:06I've seen how they take care of the chicken, to make a traditional Maranao dish, Piaparan.

01:12We're going to make Piaparan na Manok.

01:16So our Sakurab, this is like leeks, like spring onions, but flatter.

01:23So more on chives, the look of the leaves, but this is what we call onion in Tagalog,

01:33so it has a bulb, compared to spring onions that are just stems.

01:37And based on the Muslims I've talked to, this is endemic in the Philippines.

01:46So our Sakurab is ready, another component of our Palapa is ginger, but this time, since

02:06it's available here on the farm, we're going to use galangal.

02:10Actually compared to ginger, same with Sakurab, it has a more subtle flavor.

02:21This is the third key component, spice.

02:24It needs to be spicy, so it depends on your preference, if it's more, it's just right.

02:40So since our paste is ready, let's set it aside.

02:52Now for our chicken, we have the free range that we saw earlier, this is what's good when

02:59you're processing free range chicken, you can see the fat.

03:05So let's set that aside, we're going to oil it later.

03:11One of the must-haves when you're doing piaparan is our yellow ginger, or turmeric, then our

03:22onion, oil in the pan, maybe just two tablespoons, because we're going to use the oil or fat

03:35of our chicken.

04:07So our tomatoes, onions, and yellow ginger.

04:14Let's also add our Palapa.

04:19One of the characteristics of my piaparan, Kinopio, in one of the dishes that I'm serving

04:26in my restaurant today, is the use of grated coconut.

04:36And when we say piaparan, it has to be cooked in coconut cream.

04:49Let's add a little bit, we're going to add maybe the remaining when our chicken is cooked,

04:56and some chicken stock.

05:06Let's season it with fish sauce, and pepper.

05:36Since we are using a free range chicken, this will soften in about 45 minutes to an hour.

05:43You might need to replenish the chicken stock once in a while so that it doesn't burn or

05:47dry out too much.

05:48But after that, we can serve.

06:07Pucherong dilaw.

06:10So we achieved the sweetness of the carrots when the sugar was intensified.

06:16And the carrots are not mushy anymore.

06:21It's like a baby now.

06:23The dishes that we normally do here, there is also an application of modern techniques.

06:28The other elements are also slightly deconstructed.

06:32When you look at it, it's not puchero, but you have the elements of saba, you have the

06:37carrots, our starch, which is the squash or pumpkin, we made it into a sauce.

06:42So those are the minimal tweaks in the technique.

06:48Usually, it's just a one-pot dish.

06:50What kind of food do you normally offer?

06:52Is it farm-to-table as well?

06:54It's like that.

06:55Actually, the produce products here, livestock, that's also what we use.

07:00Tinola, that's what we offer.

07:02It's also farm-to-table.

07:04Usually, when we order tinola, we suggest to the guests to order in advance because

07:09the chicken is freshly slaughtered, so it's not frozen.

Chef JR Royol cooks ‘Piaparan na Manok’ | Farm To Table

Category

Transcript

Recommended