Aired (April 6, 2025): Chef JR Royol introduces a unique food combination featuring fish, chicken, and greens! Learn how to make ‘Sinaing na Tulingan with Laing Puree’ in this episode.
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For more Farm to Table Highlights, click the link: https://shorturl.at/JiWPM
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LifestyleTranscript
00:00Let's experience their food and of course,
00:03we'll be the ones to cook.
00:06I'll just go inside the kitchen of our Courtyard Farm Kitchen.
00:15This is where the magic happens.
00:18Let's raid their kitchen and see what we can cook.
00:34But, I saw a nice spot earlier.
00:38Let's cook here.
00:40Where I saw it.
00:41Let's go.
00:42Courtyard Farm Kitchen
00:47Here it is.
00:50This is their outdoor kitchen.
00:53This is where they cook their staple foods.
01:02They use wood and wood firewood.
01:05Let's try this.
01:07I saw that they have Batangas.
01:11The best one is Sinayang na Tulingan.
01:16They also have Laing and Adobo sa Dilaw.
01:23The challenge is how to make a dish that I can use those components.
01:32I'll just combine them.
01:34This is also almost the same.
01:38This is what we serve in the restaurant.
01:42We use the Laing, we puree it, turn it into a sauce.
01:47Then we cover it with Sinayang na Tulingan and pork.
01:52This is our wok.
02:08This is our chicken.
02:18Let's fry it.
02:23Let's just set that aside.
02:27And then, our fish.
02:31Sinayang na Tulingan.
02:44Using the same oil and pan, let's saute our aromatics.
02:48We have our ginger, lots of onions, and garlic.
03:01And using the stock of our Adobo.
03:11Let's add our taro leaves.
03:16So, the consistency of our Laing is okay.
03:20Like what I said, I want to make it like a sauce.
03:23So, here it is.
03:25We can now plate it.
03:27For our sauce, sometimes when you're reinventing or reimagining a dish,
03:33sometimes, at least what I do, I try to make it as simple as possible.
03:39Sometimes, when you're reinventing or reimagining a dish,
03:43sometimes, at least what I do, I try to make it as simple as possible.
03:46I just rethink the other elements.
03:50For example, our favorite dish, Laing.
03:53It's really delicious when it's served to us.
03:57For others, it still has a bite to it.
04:00But for me personally, I want it to be really crispy.
04:05So, I thought of pushing it further.
04:10Instead of just being a side dish, this time, it will be the sauce.
04:17For our other elements, this is our native Adobo.
04:25For a better experience, we'll just remove the seeds.
04:29We're going to put it in the middle.
04:31In a way, I just want to make it a platform so that when we plate our Tulingan,
04:38it will look really handsome.
04:40Then, for our garnish, this is just leeks and bell pepper.
04:44This is a very common garnish that you'll see in restaurants and hotels.
04:52Chef K, Chef M, this is Manuel.
04:55Chef Manuel.
04:56Please, try it.
04:58I think he's going to beat me up.
05:01So, this is the Tulingan.
05:03This is just our Tulingan.
05:04My concept here is just to give different textures.
05:15I didn't imagine that it would taste like this.
05:17But it's delicious.
05:19This is inside our kitchen.
05:21It's like we combined the three barrios of Batangas.
05:26Yes.
05:28Bismol.
06:03For more information, visit www.Flydreamers.com