Aired (January 19, 2025): In this episode, Chef JR Royol transforms ‘Asadong Manok’ into a dish that delivers Filipino flavor and world-class satisfaction!
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For more Farm to Table Highlights, click the link: https://shorturl.at/JiWPM
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LifestyleTranscript
00:00When we think about what are the components, why I think the Filipino flavor is really world-class,
00:12it's because of the combinations that we tend to apply to dishes that are original to us,
00:19or maybe we just copied it and added it to our culture.
00:24But for us, you'll notice that we always want to have a balance.
00:29And I think asado, at least our version of asado, truly represents our approach to culinary.
00:38The ones at least that I've tasted in the past are the asados that are balanced of salty of course,
00:46there's sourness from tomatoes that we are using,
00:51there's calamansi that we marinate, and then there's a little bit of sweetness.
00:56And because you already have those foundations, it's very easy to elevate by adding in a little kick to the chili.
01:04So the dish becomes very complex.
01:07So let's make a quick asado ng manok.
01:10So I have here our garlic, onions, leeks, and our chicken.
01:26So once we give our chicken a nice browning, we can now saute it.
01:48Before that, I'll just remove the excess oil.
01:54So definitely because of the chicken flavor infused here, we can use this for future dishes.
02:06At this point, we'll just make the sauce.
02:09We'll just make the flavor.
02:10So we already have the fonds or the caramelized bits.
02:15We will basically deglaze it with our tomato.
02:20If you're going to do this later, it's better to use fresh tomatoes by all means.
02:30So what we're saying is that one of the identity of the Filipino version of asado that is a little bit salty,
02:36this is the ingredient that will give that.
02:40And then you can intensify that by adding in later on, which we will also do, calamansi juice.
02:47For others, especially if it's for a feast, they marinate it with calamansi juice, soy sauce.
02:57As you know, if you're going to use fresh juice like this, I always advise to add it at the end
03:04so that the freshness of the juice won't be lost in your palate.
03:09Then we're just going to season this with soy sauce.
03:12With this combination, our tomatoes and then the soy sauce will give us an amber shade,
03:18a deep orange color.
03:21We're just going to bring this together.
03:25Let's move on to our other ingredients for sautéing.
03:27So we have here onions, leeks, and garlic.
03:30If you'll notice, my garlic and onions are quite large.
03:36Because the technique that we're using is actually braising.
03:39So the cooking process of our asadong manok is quite long.
03:45And by that time, I still want to heat up the pieces of garlic and onions.
03:54Then finally, just to balance the sourness of our tomatoes,
04:01we're just going to add one to two tablespoons of brown sugar.
04:08And then we're just going to lower the temperature.
04:10We're going to cook this for 45 minutes to an hour.
04:14And then finish it off with calamansi juice.
04:17It's time to serve.
04:38And we're just going to finish it off with our calamansi juice
04:42for the super kick of sourness at the end.
05:08Laban!
05:11Get the sauce.