Aired (September 3, 2023): Chef JR Royol makes a version of Wonton Soup made with pork and shrimp, while taking inspiration from the palabok by using Annatto powder.
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00:00 [music]
00:04 So for our next dish, we'll get the heart of our favorite Palabok Classic
00:12 and then we'll apply it to our Pork and Shrimp Wonton Soup.
00:16 So we have here our pork bones.
00:19 Let's put it in.
00:21 Let's add stock or water.
00:29 And also, this is also very important,
00:33 the head and the shell of the shrimp.
00:37 We can't throw it away.
00:39 We can put it in our stock that will be the base of its flavor.
00:44 So let's also add ginger.
00:47 This is also optional.
00:50 We can add cooking wine.
00:56 And make sure that if you're mixing it,
00:59 if you can squeeze or crush the heads of the shrimp, it's better.
01:05 Another characteristic,
01:08 if you see the color like this,
01:11 most likely you know that this is Palabok because of the color of the sauce.
01:15 So we'll just add annatto powder.
01:17 And we'll let this boil for at least 30 minutes
01:21 so that all the flavors we added will combine.
01:25 [music]
01:34 For our next dish,
01:36 we'll use the classic flavors of Palabok sauce
01:39 to make Pork and Shrimp Wonton Soup.
01:42 Our wonton or our shumai is now ready for this dish.
01:47 For the filling of our wonton,
01:50 I started by mixing the ground pork and chopped onion in a bowl.
01:55 And of course, our shrimp.
01:59 We'll just finely chop our shrimp.
02:02 We'll mix it in our mixture.
02:10 We'll just season this.
02:19 We'll add salt.
02:21 We'll mix this until we get a taste-like consistency.
02:29 Now, if the hardcore Chinese cuisine will teach you this,
02:36 when you're mixing protein,
02:39 they would tell you to mix it in one direction only.
02:44 We'll just add pepper.
02:47 [music]
02:48 So our mixture is now ready.
02:50 Let's make the shumai.
02:53 We have a wonton wrapper here.
02:56 The most important thing here is
02:58 that it doesn't come out of the wrapper.
03:02 [music]
03:16 So we're now ready with our shumai or wonton.
03:18 Our stock is now looking good.
03:22 We're now called.
03:23 Now, we'll just transfer this.
03:25 [music]
03:35 So let's just season our stock.
03:37 We'll just add a little more fish sauce
03:40 and sesame oil.
03:44 And typically, you'd want to have your sauce thicken
03:48 by using slurry.
03:49 But because we're using a wonton wrapper,
03:53 once we drop it,
03:55 eventually, the sauce will get thick.
03:57 So we don't need to add any thickening agent
04:02 because we can get it from the wrapper.
04:06 [music]
04:11 Yeah.
04:12 [music]
04:26 [music]
04:47 you