Aired (September 8, 2024): From the northern part of the Philippines, Chef JR Royol explores the flavorful experience of Kinignot from the natives of Lingayen, Pangasinan.
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00:00If you are tempted to eat a good potahe,
00:04the Ilocanos will not embarrass you.
00:07In fact, there is a potaheng Ilocano
00:10that will test the strength of your tongue
00:12and the firmness of your jaw.
00:16Here in Pangasinan,
00:17we left our father's eatery
00:19inside Balungaw Hilltop Adventure.
00:22The visitors here are eager to eat
00:25when Sir Barlito feeds them
00:27with his Kelingtot.
00:31When we say Kelingtot,
00:33what does it mean?
00:35We will pour the Pespas.
00:40The Pespas.
00:41Yes.
00:42So, onion, a little garlic.
00:44When we say Pespas,
00:47this is what's in our intestines.
00:50Yes.
00:51When other Ilocanos bite,
00:54of course, the substitute that we use
00:57is the Apdo.
00:59So, in fact, when you say Papaitan
01:01or this variation is Kelingtot,
01:04the Pespas is what we need
01:06because the Apdo is too bitter.
01:14What we do here is
01:16we cook the sauce
01:18and we pour it on the meat.
01:22Yes, wine.
01:23So, what our father says is
01:26when you see it raw,
01:28you need to repeat that process
01:30until it turns grayish.
01:37I won.
01:43That's it, Pansit.
01:47The bitterness of the Pespas,
01:50the bite of our raw onion,
01:54and Sir Lito's seasoning.
01:56It's simple.
01:57It's just pepper, right?
01:59It's considered half-cooked.
02:02It's still tender.
02:27It's good.