Aired (July 28, 2024): Chef JR Royol replicates a version of tinola made with gabi and ampalaya, which won a cooking competition he once judged!
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00:00Along with the stops we visited today is the Esmeres Farm here in Liliw, Laguna
00:06where we were able to harvest fresh Gabi and Ampalaya
00:11that reminded me of one of my unique food experiences when I was invited to Isabela.
00:18Last April, I was invited by Santiago City to Isabela
00:24to judge in a cooking competition where they celebrate their ancestors around the barangay.
00:33And I was just happy because one of the dishes we tasted,
00:38actually, I think this is the winner of the dish,
00:41is their version of Tinola that is very different from what we are used to.
00:47So I just want to replicate that recipe and I also want to introduce to you
00:52the combination of flavors that they have in Isabela
00:56that I think has a lot of potential to be our signature dish.
01:04This is what we will call in Rizal, Santiago City, their version of Tinola.
01:09So we have here Gabi, which is something that is also propagated here in the farm.
01:18And this is one of the unusual combinations that I tasted.
01:23I don't usually taste or experience a dish, a chicken dish that has Gabi.
01:33And later, we will also prepare the other ingredient that really mind-blown me.
01:41And this is the most surprising ingredient in their chicken dish,
01:49aside from Gabi, their bitter gourd.
01:52It's a bit weird when you look at it at first.
01:55Actually, before I tasted it, I was really intrigued about what the taste would be.
02:00But after I tasted the first bite, the soup, I was really intrigued.
02:08So let's just slice the bitter gourd.
02:18And of course, our ginger.
02:23And our leeks.
02:31So our ingredients are ready.
02:33Next, let's slice the chicken.
02:45So our pan is hot.
02:49Let's sear our chicken.
02:58Let's also add our white meat part.
03:02And our crushed ginger.
03:11Our leeks.
03:14Then, let's season it with our fish sauce.
03:19Once it's seasoned, let's add our chicken stock or water.
03:24I will also add our Gabi to tenderize our chicken.
03:32Aside from flavor, what I like the most about the Gabi component is the texture that it will give to our soup.
03:40So it will make the soup thicker while giving it a starch component.
03:48Let's just tenderize our chicken and our Gabi.
03:51Then, we'll finish off our dish by adding our bitter gourd.
03:57Since it's effortless to penetrate our fork into the Gabi, it means that it's already cooked.
04:03Let's now add the X-factor of our dish, our bitter gourd.
04:11So we'll just cook this for just additional 2 minutes.
04:14We can now serve.
04:21Thank you for watching.
04:51Please subscribe to my channel.