Chef JR Royol cooks ‘Flame-Grilled Galunggong’ | Farm To Table - video Dailymotion

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Aired (July 6, 2025): When Anihan first opened to the public, this dish was one of the first appetizers on the menu. In this episode, join Chef JR Royol as he prepares this simple yet healthy dish — Flame-Grilled Galunggong.  For more Farm to Table Highlights, visit this link: https://shorturl.at/JiWPM

Transcript

00:00Noong nag-open kami dito sa Anihan,

00:03isa sa mga unang dish na nilabas namin for our appetizer is galonggong.

00:10So, flame-grilled galonggong,

00:12tapos pinart na rin lang namin ito ng anything na mapipitas sa paligid-ligid.

00:18So, yun lang yung ipapakita ko sa inyo.

00:20Napakadali lang itong recipe na to.

00:22So, ikakat lang natin ito ng pa-butterfly.

00:25So, tatanggalin lang natin yung mga tinik dyan.

00:30And then, ang pinakaiba lang dito is from the stomach yung cut.

00:35Normally kasi pag nag-fifilay tayo, dito yan sa likod, kinukuha.

00:39But this one, since gusto natin may ma-retain na shape

00:42or may ini-aim tayong specific na presentation,

00:47kaya ganito yung pag-process natin.

01:00So, ito na yung ating butterfly na galonggong.

01:06Ipapatas lang natin or ilalatag lang sa dahon ng saging.

01:11And then, papatungan lang natin ulit ng dahon ng saging.

01:23Basically, ang hinahabo lang natin dito is makuha yung aroma ng parang inihaw na isda.

01:29Kaya, rekta na natin siyang lulutuin dun sa ating apoy.

01:37Then, flip lang natin ulit yung pabilang side.

01:40We want a balance na continuously natin siyang finiflip

01:49para yung init tuloy-tuloy makapag-penetrate hanggang dun sa loob ng isda.

01:58Matatandaan ko nung dinedemo ko ito dun sa mga kusenero natin dito sa Anihan.

02:04Lahat kami nagtataka pa paano namin malalaman kung duto na siya or tapos na.

02:08Based dun sa paulit-ulit naming R&D,

02:12nalaman namin na kapag ubos na yung dahon ng saging or sunog na silang lahat,

02:18sakto rin naman.

02:19Luto na rin yung isda sa loob.

02:21So, yun lang yung parang inaantay natin dito.

02:24And then after that, pwede na natin i-prepare yung parang pinaka side dish na.

02:29Yung ating forage at saka yung ating burong mustasa.

02:32Okay na yung isda natin.

02:34So, papatayin ko lang yung apoy.

02:36I-re-rest lang natin ito.

02:37Habang piniprepare natin yung ating side dish.

02:41For our side dish,

02:43ito yung isa sa mga,

02:45I guess I would say na sekreto namin dito sa Anihan.

02:49We make a lot of lacto-fermentation.

02:53At isa dyan yung kilalang kilala nating lahat.

02:56Burong mustasa.

02:58Ito mga mustasa na ito dahil

02:59may sarili kaming garden.

03:01Ito yung mga isang batch namin,

03:05ika nga,

03:07nung nakaraang season.

03:09So, we preserve these

03:10by doing lots of lacto-fermentation.

03:15Ito yung mga tipo na pagkain na

03:19very practical,

03:22hindi lang sa restaurants.

03:23Actually, ito yung mga dapat na

03:24pinapractice din natin sa bahay.

03:28Aside sa

03:29mas napapasarap natin,

03:31yung

03:32simpleng-simpleng mustasa,

03:34nagagawa pa natin itong

03:35mas healthy.

03:37And then,

03:38yung parang pinaka

03:38sabaw niya,

03:40yun din yung gagamitin

03:41ating pinaka-vinegret.

03:43So, kuha lang tayo

03:43ng kaunti nyan.

03:45When you do lacto-fermentation,

03:46meron itong

03:47sariling asin

03:49or tartness.

03:51Check lang natin.

03:53And of course,

03:54syempre,

03:55dahil we use a certain

03:56percentage of salt,

03:57meron na rin itong

03:58sariling templa.

04:00So, saktong-sakto na yan.

04:01We have here

04:01yung ating pako,

04:03na na dyan lang din

04:04sa paligid namin dito.

04:06Tagay lang natin yan dyan.

04:09Alugbati.

04:11Talbos yan.

04:13And then,

04:15yung ating pepinito.

04:18So, pepinito is

04:19yung mga local natin

04:20or native na cucumbers.

04:23So, slice lang natin yan.

04:25And then,

04:26to-toss lang natin

04:27yung ating mga greens.

04:31We also have here

04:32some onions.

04:36Touch of patis.

04:42Konting kalamansi.

04:45So, yun na yung side dish natin.

04:47Ready na rin yung

04:48ating main ingredient.

04:49Pwede tayo mag-plate.

04:56Sir Awin?

04:57Yes po?

04:58Chef Jonathan?

04:59Daban tayo.

05:00Alam ko na-miss nyo to eh.

05:02Hindi nyo na-miss to?

05:04Na-miss, sir.

05:04Mas masarap-sarap

05:08pagka may pa ko kasama

05:10yung fish.

05:12Diba?

05:14Parang siyang inihaw

05:15na konting tinapan

05:15na parang pinais.

05:17Alam mo yun?

05:18Sama-sama.

05:19Mahubos ko na siya.

05:20Loon.

05:21Laban pa.

05:22Tunggu.

05:23Tunggu.

05:24Ok.

05:25Tunggu.

05:27Tunggu.

Chef JR Royol cooks ‘Flame-Grilled Galunggong’ | Farm To Table

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