Aired (September 22, 2024): All the way from Laguna to Davao, Chef JR Royol takes us through the process of making vinegar. Join him as he explores the traditional methods, unique ingredients, and local flavors that contribute to this essential culinary staple.
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00:00Filipinos are passionate about the Nyug tree
00:03and thanks to our nature,
00:06we learned how to use different parts of this tree
00:11The leaves, we use to make bushlo
00:13The stem, we use to make kasangkapan
00:16The fruit, we use to make sustansya
00:23We also learned how to grow tuba
00:31The tuba, when it goes through the fermentation process,
00:35can be used as vinegar
00:37and this is one of the regular products
00:39supplied by Victor and Amanda Esmeris
00:42to their countrymen in Laguna
00:45This is where we ferment the vinegar
00:49This is our fermentation
00:52After this, 2-3 weeks
00:56It needs to be sun-dried to make it sour
01:00From here, it will be pasteurized
01:03to remove germs and other things
01:07After that, it will be cooled
01:10and it can be packaged
01:13Meanwhile, when the tuba goes through the distillation process,
01:17it becomes lambanog
01:19Another pride of Esmeris Farm
01:22The distillation is when the tuba is cooked
01:28to become lambanog
01:31This is the sweat of the tuba
01:34that will be released during the distillation process
01:44If we only talk about coconuts,
01:46Davao also has a big flex
01:49At present, they are the largest producer of coconuts in the country
01:53and in Davao de Oro,
01:55this industry is really thriving
01:58and it has become the backbone of a different sustainable tourist attraction
02:03Davao de Oro
02:14The Dusitani Lubi Plantation is located in Mabini, Davao de Oro
02:18Before, it was a native coconut plantation
02:22Now, with the development, we have beautiful white sand beaches
02:25which feel very relaxing while walking around
02:28or just enjoying yourself
02:33Davao de Oro
02:45Our lovely landscaped gardens with natural shades
02:49and our beautiful coconut park areas
02:53The island is roughly 87 hectares in size
02:5737 acres of the island is fully developed as a resort
03:01The remaining 50 acres remains still a coconut plantation
03:05In all restaurants, we are very focused on sustainability
03:10We are using homegrown ingredients for some dishes
03:15and we try to maximize local farming industry, fishermen
03:20as much as possible for our produce
03:23and to finish our dishes, we use our coconuts from the island
03:29While walking around the plantation,
03:32we also felt the importance of the land they call their home
03:38Basically, we don't have hot water here
03:41so we have our own recovery system
03:44The heat from the air-conditioning produced
03:48is conserved to be the hot water for the battery
03:54So the heat produced by the air-conditioning unit
03:58is conserved for the hot water
04:01to be used for the battery
04:04Ms. Claire also takes into consideration
04:07where they can harvest their coconut-related ingredients
04:12So basically, this is the only area that we can harvest
04:17This is for the safety and security of our guests
04:20But this is just your showroom, ma'am
04:22Yes
04:23But you still have a lot of areas to harvest
04:25Yes, correct
04:40Thank you so much, Kuya Canyon
04:42So chef, we will let you try our freshly harvested tuba
04:47We serve it actually complimentary
04:51So aside from that,
04:53this is what we do
04:56Vinegar
04:57Vinegar
04:58to supply the kitchen and the whole island
05:01Cheers!
05:02Cheers!
05:07It's so sweet
05:08Yes
05:09So sweet
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