Aired (September 22, 2024): In this episode, Chef JR Royol explores the province of Bulacan and the process of making the famous Sukang Sasa. What health benefits does it offer? Let’s find out!
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00:00Whenever we cook a sour dish, vinegar is our go-to souring agent.
00:07Aside from being affordable and accessible,
00:10the Philippines is home to various plants and fruits that can be obtained from vinegar.
00:15Because of this, vinegar is also one of the products that bring life to our economy.
00:21In 2024, the Philippines imports vinegar to countries like the UAE,
00:27America, Australia, Saudi Arabia, and Qatar.
00:32To date, we are the 13th largest exporter of vinegar in the world.
00:38Meanwhile, for Bolo Kenyong Simanong Kiko in Tubong, Paumbong,
00:42he not only brings life to the production of vinegar in the market,
00:46but also to the daily practice.
00:49How many times a day do you do this process?
00:53Twice a day, morning and evening.
00:59Because if you don't get it right away, it will be wasted.
01:02Yes, it will be wasted.
01:03Because if you don't get it right away, it will be wasted.
01:08It will stop.
01:09It will go bad.
01:10Like this.
01:11So we do this so that the vinegar continues?
01:15It continues.
01:16Okay.
01:17You will come back around 4 o'clock.
01:19The color will be like this.
01:21After that, you won't be able to get it right away if you don't put the vinegar right away.
01:26This is a big paper.
01:29If you don't put it right away, it will go bad.
01:32It will go bad.
01:33Okay.
01:34That's why we put it right away.
01:36I see.
01:37Vinegar.
01:38That's right.
01:39It will go bad.
01:40There.
01:48The vinegar is made from nipa palm, which can also be eaten.
01:56There.
01:57It's good.
01:58It's still soft.
01:59It's like kaong.
02:00Yes.
02:01Actually, it's more like nyog.
02:03Yes, it's like nyog.
02:05It's like nyog without coconut milk.
02:08It's like that.
02:18You will know that it can be eaten when its color turns red.
02:23So, this is where the cycle will start again.
02:25Yes.
02:26There.
02:27We can see that it's already moving.
02:28It's moving.
02:32Then, it's already tight.
02:33We can put it in the container tomorrow.
02:36Tomorrow.
02:37Why?
02:38Tomorrow morning.
02:39Because sometimes, the first one is bitter.
02:43Ah, the first one.
02:44Okay.
02:45If it's like that, I can get it straight from the tapay.
02:50It smells like paradise.
02:53Vinegar is a vinegar variety that is also known as Sukang Paumbong.
02:59Aside from being a spice, it also serves as a sauce.
03:15There you go.
03:16Here's the lumpia.
03:18I'll give you the lumpia first.