Chef JR tries Pangasinan’s Bangus Sisig and Binagoongang Crispy Pata! | Farm To Table
Aired (August 25, 2024): Have you ever been to Bergamot Hotel in Lingayen, Pangasinan? If not, let’s go with Chef JR Royol as he tries their famous and delicious Bangus sisig, Binagoongang Crispy Pata, and many more!
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00:00Our priority here is the quality of the food.
00:10So mostly what our guests bring home is delicious food.
00:16So mostly our bestseller is patatim, ginagoongang pata, sizzling bangus.
00:23So our guests mostly come from Balikbayang, which is where they miss the native food.
00:30That's what they really like here.
00:33To better understand why Filipino food is the favorite of the guests of the Bergamo Hotel,
00:39their chef will cook for us in the poolside dining area of their restaurant.
00:44Chef Ivan, what are you going to prepare for us today?
00:47The bangus sisig.
00:49Bangus sisig?
00:50Yes.
00:51And then our patatim.
00:53Patatim and?
00:54Ginagoongang pata.
00:56Alright.
00:57So what should we start with, chef?
00:59The frying of the bangus sisig.
01:01I'll be your sous-chef today, chef.
01:03Okay.
01:04Chef Ivan, I just noticed that what you're going to serve me today is all Filipino food.
01:08Yes, sir.
01:09What is that?
01:10Is that really the concept of your restaurant, to serve classic Filipino dishes?
01:15Yes, sir.
01:22So the pata is already par-cooked.
01:24Yes, chef.
01:26Ketchup.
01:27Ketchup.
01:28Okay, so that's what gives the patatim its reddish color.
01:38Oyster sauce.
01:42And then we're going to add the sauce.
01:44Yes, chef.
01:45We're going to add the oyster sauce.
01:47Okay.
01:48Oyster sauce.
01:54Liquid seasoning.
01:57Chili garlic.
02:01And of course, the star anise.
02:04The star anise.
02:05Yes.
02:19Of course, when it comes to patatim, it should be sweet.
02:21So we have banana ketchup, oyster sauce, and brown sugar.
02:27While chef Ivan was busy with his patatim, I started to deep fry the bangus that he's going to use in his bangus sisig.
02:39Meanwhile, chef Ivan also made the slurry that he mixed in the patatim soup.
02:44After that, he also added the carrots.
02:49While I was mixing the bangus in the pan, chef Ivan started to make the sauce for his sisig.
02:56So this is for our sisig, chef?
02:58Yes, sir.
02:59Bangus sisig.
03:00Yes, bangus sisig.
03:01So we have mayonnaise, onion, liver spread, and liver sauce.
03:08And then we're going to add a little bit of chili.
03:11A little bit of chili for the aroma.
03:21This is our calamansi.
03:24Calamansi juice.
03:28I'm making a mess.
03:30It's a good thing that I didn't have breakfast.
03:42We're going to add the sauce, chef.
04:07Time for our third dish.
04:09A delicious fusion of crispy pata and binagoongan.
04:14Look, chef Ivan just sliced the tomatoes.
04:19He followed it with garlic and onion.
04:23He sautéed it at the same time.
04:27Next, he added the shrimp paste.
04:32Tomato paste.
04:36Brown sugar.
04:40Green chili and leeks.
04:45On a separate pan, he fried the pata.
04:59Once the pata is cooked, he added the sautéed binagoongan.
05:09It's done.
05:17So if you go up the roof deck of Borgamo Hotel,
05:20you'll have a 180-degree view of the mountains,
05:25there's a church, and you'll also see the fishing villages around it.
05:29And according to them here, which I'm not surprised about,
05:33their offering to their diners is one of the things that they keep coming back for.
05:37And earlier, when we were with chef Ivan,
05:40he cooked us one of their iconic dishes.
05:43He prepared us patatim,
05:46bangusisig,
05:48and binagoongang crispy pata.
05:50So let's start with our patatim,
05:56which is their generous serving.
06:01So very juicy, very tender,
06:02and the sauce we made perfectly complements it.
06:07The meat is so tender.
06:15It's a big mistake if they don't use the very accessible and fresh ingredients in their menu.
06:21And in their presentation of our bangusisig,
06:26I like the touch that they added the head and the tail.
06:31Sisig, for me, is one of those well-balanced dishes that
06:36goes well with all the flavors.
06:39The mild creaminess that we got from using fresh bangus.
06:46For me, very intelligent way of utilizing the available ingredients in your area,
06:51their bagoong.
06:52Definitely one of the best in the Philippines,
06:56one of the best in the Philippines,
06:59the bagoong of Pangasinan.
07:01Again, the portion is very generous.
07:04This can be served to a lot of people.
07:06Because of the bagoong that we used,
07:08it has a different dimension to the dish.
07:13What I like about the binagoongan here is that it's not too sweet.
07:26It's not too sweet.
07:27It's not too sweet.
07:28It's not too sweet.
07:29It's not too sweet.
07:30It's not too sweet.
07:31It's not too sweet.
07:32It's not too sweet.
07:33It's not too sweet.
07:34It's not too sweet.
07:35It's not too sweet.
07:36It's not too sweet.
07:37It's not too sweet.
07:38It's not too sweet.
07:39It's not too sweet.
07:40It's not too sweet.
07:41It's not too sweet.
07:42It's not too sweet.
07:43It's not too sweet.
07:44It's not too sweet.
07:45It's not too sweet.
07:46It's not too sweet.
07:47It's not too sweet.
07:48It's not too sweet.
07:49It's not too sweet.
07:50It's not too sweet.
07:51It's not too sweet.
07:52It's not too sweet.