Aired (November 17, 2024): BEST JOB EVER! This is what Chef JR Royol is always grateful for at Farm to Table, but do we really know how deep this means to him? Find out as he cooks this delicious dish in this episode!
For more Farm to Table Highlights, click the link below: https://www.youtube.com/playlist?list=PLJIc-26rKYlDMtZZywJ4AXhNfMh5l5o1k
For more Farm to Table Highlights, click the link below: https://www.youtube.com/playlist?list=PLJIc-26rKYlDMtZZywJ4AXhNfMh5l5o1k
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LifestyleTranscript
00:00I would often use in my social media posts, hashtag, best job ever.
00:11This is one of the reasons why I do the best job ever because we encounter the ingredients
00:20that I wouldn't encounter if I didn't do this job.
00:25One of them is our TAKLA.
00:28Apparently, here in Bohol, they have a specific crustacean that grows in brackish water
00:33or what we call brackish.
00:35It's a mixture of saltwater and saline water.
00:38So, it's more like a raw food species.
00:42But, what's different from it is, first of all, the claw.
00:45It's not a fat hammock.
00:47Because usually, when it's raining, it's just a long, thin one.
00:52It's like the size of its head.
00:54Then, compared to crayfish, the TAKLA that we can only find here is not that big.
01:04The difference of its head to its body.
01:06It has some unique attributes that you can only see in their TAKLA.
01:12The question for me now is, is it also delicious?
01:15Aside from TAKLA, an endemic variety of water that is very historic, very connected to the
01:21history of Boholans.
01:23So, this is the type of Ube that is only found here in Bohol.
01:30And, if we notice the biggest difference, compared to the typical Ube that we can buy,
01:39especially the pure Ube color, it's usually Ube all throughout.
01:45But, this one has a nice shading.
01:47It's like it has a gradient of color.
01:50The color is very bright on the outside.
01:56Then, as it goes inside, the color becomes lighter.
02:01So, these are the ingredients that we will combine.
02:05We will make a different approach.
02:06But, basically, playing to the familiar flavors that we are used to.
02:11So, we will make Sinigang na TAKLA with Ube Kalamkay.
02:16So, we will just cut our Ube.
02:19So, we're just going to cut it into portion size.
02:26Then, we're going to add it to our pot.
02:30Then, we will add our other ingredients.
02:36We are now able to form the base of our Sinigang.
02:41At this point, our Ube is effortless to poke.
02:45Our knife has no resistance.
02:47So, it means that it's already soft.
02:49And, the starch in our Ube would give this body to our soup.
02:55And, because of the color of our base,
02:59our very light shade of violet, and the orange shade of our tomato,
03:06this is what will be the result of our soup.
03:09So, not your usual color when we serve Sinigang.
03:13And, at this point, we can now add our souring agent.
03:17So, we have here a mix of Pampaasim.
03:24And, of course, our Okra.
03:33Our Chili.
03:35And, of course, our star, our Takla.
03:45We will just season this with fish sauce.
03:47And, we will just finish it with lime.
03:55This is now solid.
03:56We will just boil this for about 5 minutes.
03:59We can now serve.
04:01We can now serve.
04:03Food Explorers, here it is.
04:05The Sinigang na Takla with Ube Kinampay is now ready to be tasted.
04:10Here in Bohol, when you say Takla,
04:12when you cook it, it's very best when it's mixed with coconut milk.
04:16Really?
04:17If it's not mixed with coconut milk, we call it Pinauga.
04:21Pinauga?
04:22Meaning, it's just dried.
04:23It's just minced in oil, garlic, and the Takla.
04:26That's it, and it's soaked.
04:27Okay.
04:28It's like salt and pepper.
04:30It's like salt and pepper.
04:31Okay.
04:32So, you don't usually serve Takla with soup?
04:35Yes.
04:36I'll just use my hands.
04:37Yes, I'll use my hands.
04:39Because we can enjoy the Takla when we use our hands.
04:44And, for this dish, I didn't add rice.
04:48I mean, for the serving.
04:50Because there.
04:51There's Ube.
04:52Ube, yes.
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