Aired (July 7, 2024): Ready for another Ginataang Manok-esque dish? Chef JR Royol shares with us his recipe for the Bicolano Halang-Halang!
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00:00So, of course, when we go to a place, we look at what is one of the well-known dishes that
00:11is made in the place that we are going to visit.
00:15And one of the dishes that comes out in our research is their Halang-Halang dish.
00:22I had the opportunity to taste this dish.
00:26Halang-Halang Manok Bisaya is a very well-known dish.
00:29As we all know, it is a must-try when we are having a drink or a snack.
00:33Really?
00:34Sisig or Kinilaw, that is the first thing that comes to our mind.
00:38And the difference is that we are using chicken.
00:44Lemon basil.
00:45In the past, it was just grown in the backyard of our house.
00:49This herb, Chef, you're saying...
00:52It's like it's been forgotten.
00:53But this is local?
00:54Local.
00:55It's been here for a long time?
00:56It's been here for a long time.
00:57Way back before, when I was a kid, we usually ask our father, together with my cousins,
01:03Tay, what can we eat today?
01:05And our father usually says,
01:07Pagdakup magmanok diya, para makakaon maglami.
01:11So in Tagalog, it would say,
01:12Manghuli kayo na manok, para makakaon kayo na masarap.
01:15So after hearing those words, we rushed ourselves in the backyard,
01:18rushing ourselves to catch one.
01:20Pero manok ninyo yan, ha?
01:22Yes.
01:23Hindi na kapit-bahay?
01:24Yung amin.
01:25Ilinawin ko lang, kapit-bahay, wala po silang nakuhang manok.
01:30Sa kanila po lahat nung nailuto nila.
01:34Then, after those, yung tatay na namin yung nagluluto.
01:39Okay.
01:40The single ingredients is available in our backyard.
01:44So pitas lang yung sangig, siling kulikot, yung maliliit na chilies.
01:49Yung tinatawag nating labuyo.
01:51Yes, then yung coconut milk mismo.
01:54Yung unang piga nun, yun yung gagamitin.
02:03Bilang Ilocano na mahilig sa strong flavors,
02:06literal nagpupiesta siya sa bibig ko.
02:09Roasting yung flavors.
02:11I noticed, sabi mo, native yung gamit niyo.
02:14Native chicken po.
02:16Free-range native chicken.
02:19Ang common misconception is kapag sinabing native, matigas.
02:23Pag-try niyo yung halang-halang dito sa alon,
02:25mapapleasantly surprised kayo
02:29na very tender yung meat.
02:32Ang halang-halang ay isang putahe na may karne.
02:38Pwede itong manok, pwede ring baboy.
02:41Kadalasan, manok na may gata.
02:43Pero, compare doon sa ginagawa natin sa norte,
02:49sa Luzon, kapag gumagawa tayo ng ginataang manok,
02:53yung sa kanila, may tanglad.
02:57Tapos yun nga, nahikwento sa atin ni Chef Archie na
03:02sa kanya, kinalakihan niya,
03:04is gumagamit din sila nung native na basil.
03:09I'm just basically going to sear it.
03:19Now, habang sinesear natin yung ating chicken,
03:22season ko lang ito ng fish sauce,
03:26and prepare na natin yung ating aromatics.
03:34So, lagay lang natin yung ating mga aromatics.
03:39Literal na magpapabango doon sa ating putahe.
03:43Sinuna ko na yung tanglad, habal na natin yung ating ginger.
03:47Onions, of course.
03:52Then, yung ating bawang.
04:01We're just going to add in some chilies.
04:05And eto, nakukuha na natin yung bango doon sa ating mga pinanggisa.
04:10And then, we're just going to pour in yung ating kakang gata.
04:17Season lang natin ng konti pang patis.
04:22So, once na naigisa na natin, na-brown na natin yung ating chicken,
04:25again, the browning part, it's the browning of the chicken.
04:29So, once na naigisa na natin, na-brown na natin yung ating chicken,
04:32again, the browning part is optional.
04:35Ako lang yun, kasi gusto ko siyang i-serve doong may contrast lang ng kulay.
04:38And then, naigisa na natin siya.
04:40Yun nga, sa tanglad, luya, sibuyas, at bawang.
04:43Nailagay na natin yung kakang gata.
04:45Timplahan na rin natin ng patis.
04:47All we need to do now is gently simmer eto.
04:50So, I'm gonna cook this siguro at least 45 minutes, hanggang fork tender yung karne.
04:56Then, pwede na nag-serve.
05:05Sarap siya, very ano, very rich ang flavor, yung gata talagang nafe-feel mo.
05:11And again, halang-halang, the spiciness is there.
05:15Here in Bohol, very ano sila in ginger.
05:19That's the secret of Boholanos, ginger talaga.
05:24And most of the, ano nga, mga visitors natin here from Manila, nagugulat sila,
05:30Chef, bakit may ginger yung bulalon natin?
05:33Then we're explaining to them na it's part of the Boholano culture talaga.
05:38Kudos din sa inyo, kasi especially if you have an establishment catering to different palates,
05:43you typically go the safer route.
05:46Pero kayo hindi, you embraced it.
05:48We are here in Bohol.
05:49I think this is one of the characteristics that truly define yung cuisine nila.
05:53So let's do it this way.
05:55Ayaw namin mawala yung nasimulan ba ng Bohol na ito talaga yung culture nila,
06:00way nila of cooking the dishes.
06:03But us here in Ivy Wall, we want it talaga homey parin.
06:19♪♪♪