How to Make Asin Tibuok Squid | Farm To Table
Aired (September 1, 2024): Chef JR Royol uses native salt in his unique version of Asin Tibuok Squid recipe! Discover how to make this delicious dish in this episode.
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00:00This is a very key ingredient that I'm going to use in our dish.
00:13I'll prepare the other ingredients first.
00:15We'll cut the squid into portion size.
00:20If you're going to do this at home, this is optional.
00:23We'll just add bell pepper.
00:25Of course, different colors.
00:27For this recipe, this is one of those dishes that in less than 5 minutes,
00:33once you've prepared everything, you'll be able to cook the squid.
00:36So basically, you just need your pan to be very hot.
00:40Because this is just quick.
00:42And of course, you want your pan to be hot so that you can retain the perfect texture of our squid.
00:48Just a tip, so that the product you're going to produce is more consistent when it comes to squid,
00:58basically, you're cooking the head first.
01:03As you'll notice, it has a different structure, it looks different, and the thickness of the head.
01:10So there's a tendency that if you cook them at the same time, the squid will be undercooked.
01:18So the small attention to detail is that instead of cooking them at the same time,
01:24you should cook them for around 2-3 minutes before you cook the rest of the squid.
01:31Let's add the squid.
01:38I'm just using the same pan that they use to cook the squid,
01:42because our butane there is a bit weak.
01:45So at least, like I said earlier, you need to cook it quickly.
01:49Perfect source of high heat.
02:02Add the squid to the pan and cook for 2-3 minutes.
02:16Perfect.
02:27Add the squid to the pan and cook for 2-3 minutes.
02:32Add the squid to the pan and cook for 2-3 minutes.
02:41We can say that the whole squid is a labor of love.
02:44And now, with the help of social media, it's getting more and more popular.
02:50It's like a good income that despite the challenges that the salt industry is facing in the country,
02:57one of the salts that reflects our Filipinos' belief in the taste of salt will continue to survive.
03:05I'm so happy because because of Asin di Buok, I went to many places.
03:09It's free.
03:10This is also the legacy that I can leave to my son or our family.
03:27Learn more at www.asin.org