Aired (August 18, 2024): As a gratitude for the hospitality of Vicky Wallace-Sandidge of Bohol Bee Farm, Chef JR Royol whips up a special version of Humba made with Langka!
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00:00Earlier, we talked to Ma'am Vicky, I was just curious what I could serve her because they've
00:08been very generous to us.
00:10We take good care of her here.
00:13It's my way of thanking her and her family and her team.
00:16I thought of offering if I could cook for her and she just mentioned that she'd be very
00:24interested of my version of humba.
00:29But instead of using meat, we are using langka.
00:33Gawa tayo ng humba langka.
00:37So I have a pan here, I'm just going to add in olive oil and yung ating sugar.
00:47Basically we're going to make a caramel.
00:50One technique that I normally do whenever I'm using or doing my own version of pork
00:55humba.
00:56Yun nga sa atin, typically mga Batangueño style ng humba, kailangan kasi nito ng deep
01:03color.
01:04We are able to achieve that by doing this technique wherein para tayo magbabananak
01:12yu.
01:13So pag nakuha na natin yung amber shade or medyo yung parang nasa orange-y shade ng
01:18color.
01:19E saka natin ihahalo yung iba pa nating ingredients.
01:23After I have achieved yung color ng ating caramel, I'm just going to add in our aromatics.
01:34Marami talaga akong nilagayin na luya dyan and yung ating langka.
01:44So naging lang natin ng fish sauce and then some pepper and yung ating kata.
01:55So yung recipe natin very straight forward lang tayo, wala na tayong ibang kakaiba pang
02:01technique or ingredients na ilalagay.
02:03Gusto kong ipakilala yung tinalakihan kong version ng humba by doing yung matamis na
02:10caramel ginawa natin kanina.
02:11So by doing that technique, I'm hoping na it would translate and try somehow explain
02:18kung ano ba yung version na ini-enjoy ko personally pag pinatikin na natin kina Ma'am Vicky.
02:32So yung langka natin malambot na, nag-dark na rin yung color yung parang pinakasabaw
02:37niya.
02:39I'm just going to add a touch of annatto, hindi ko lang din sya sinama doon sa matagalang
02:45luto.
02:46Gusto ko lang kasi ma-retain yung floral flavors na meron yung ating annatto seeds na in-infused
02:54doon sa parang tubig na nilagay natin.
02:57So we're just going to add more fish sauce para lang makuha natin yung mas gusto nating
03:03timpla and some salt and pwede na tayo mag-serve.
03:08I asked one chef how he would define yung Boholano cuisine.
03:28If I am to try to recreate Boholano favorites, ano yung dapat na malakas sa kanya?
03:37Kasi like for us, for Ilocanos, it's like dapat mapait, maanghang, gano'n.
03:45So pag sa Boholano naman po sa inyo, kasi sabi niya sa akin, what he mentioned was ma-ginger.
03:52I was growing up with a lot of tanglad.
03:55I see.
03:56Because tanglad is so easy to plant.
03:59Opo.
04:00Tapos hindi sya required ng maraming atensyon.
04:04Yeah, yeah, yeah.
04:05They're just cute.
04:07Lame.
04:08Lame.
04:10Pasado.
04:11Pasado.
04:12Hindi tala sya init kaayo, pero lame.
04:13Chef, chef.
04:14Masarap.
04:15Okay.
04:16Masarap na.
04:17Masarap lang din yung hint ng mint.
04:18May nakukuha akong mint eh.
04:19Yeah, something.
04:20Oh.
04:21Very subtle lang na mint na.
04:22Perfect.
04:23Ito yung mga rare occasions pala in my life, nakakaramdam ako ng ingit.
04:24Naiingit po ako sa inyo.
04:25You have this.
04:36You have this to call your home.
04:39It starts with a dream.
04:40Yeah.
04:41Keep dreaming.
04:42Yeah, definitely.
04:43At least yung dream ko may basis na ako.
04:45Okay.
04:46So, eto.
04:47Hindi yung ini-imagine ko lang parang ganito, overlooking, tahimik.
04:53Peaceful.
04:54The term for this one is more of, you know, you go back for it.
04:58Yeah.
04:59No?
05:00You keep wanting more.
05:01Mm-hmm.
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