Aired (February 16, 2025): Ganitong chicken recipe naman ang gawin mo for your family! Panoorin sa episode na ito kung paano mas mapasasarap ang simpleng manok!
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LifestyleTranscript
00:00In our tour, I just noticed the plants they grow here, like Sakurab, which is a native
00:13scallions.
00:16First time I encountered this when I went to Quiapo, and then I was introduced to Palapa.
00:23So in the Southern Philippines, especially in Mindanao, the Maranao cuisine is mostly
00:33using what we call Palapa.
00:35So I can compare our Palapa to Sambal, usually it's mixed with grilled tuna, chicken, beef,
00:47actually any protein, but there's a certain process of making it here.
00:54And traditionally, they use Almeres.
00:58So when we say Palapa, the main ingredient is Sakurab, which gave me the idea, since
01:06I've seen how they take care of the chicken, to make a traditional Maranao dish, Piaparan.
01:12We're going to make Piaparan na Manok.
01:16So our Sakurab, this is like leeks, like spring onions, but flatter.
01:23So more on chives, the look of the leaves, but this is what we call onion in Tagalog,
01:33so it has a bulb, compared to spring onions that are just stems.
01:37And based on the Muslims I've talked to, this is endemic in the Philippines.
01:46So our Sakurab is ready, another component of our Palapa is ginger, but this time, since
02:06it's available here on the farm, we're going to use galangal.
02:10Actually compared to ginger, same with Sakurab, it has a more subtle flavor.
02:21This is the third key component, spice.
02:24It needs to be spicy, so it depends on your preference, if it's more, it's just right.
02:40So since our paste is ready, let's set it aside.
02:52Now for our chicken, we have the free range that we saw earlier, this is what's good when
02:59you're processing free range chicken, you can see the fat.
03:05So let's set that aside, we're going to oil it later.
03:11One of the must-haves when you're doing piaparan is our yellow ginger, or turmeric, then our
03:22onion, oil in the pan, maybe just two tablespoons, because we're going to use the oil or fat
03:35of our chicken.
04:07So our tomatoes, onions, and yellow ginger.
04:14Let's also add our Palapa.
04:19One of the characteristics of my piaparan, Kinopio, in one of the dishes that I'm serving
04:26in my restaurant today, is the use of grated coconut.
04:36And when we say piaparan, it has to be cooked in coconut cream.
04:49Let's add a little bit, we're going to add maybe the remaining when our chicken is cooked,
04:56and some chicken stock.
05:06Let's season it with fish sauce, and pepper.
05:36Since we are using a free range chicken, this will soften in about 45 minutes to an hour.
05:43You might need to replenish the chicken stock once in a while so that it doesn't burn or
05:47dry out too much.
05:48But after that, we can serve.
06:07Pucherong dilaw.
06:10So we achieved the sweetness of the carrots when the sugar was intensified.
06:16And the carrots are not mushy anymore.
06:21It's like a baby now.
06:23The dishes that we normally do here, there is also an application of modern techniques.
06:28The other elements are also slightly deconstructed.
06:32When you look at it, it's not puchero, but you have the elements of saba, you have the
06:37carrots, our starch, which is the squash or pumpkin, we made it into a sauce.
06:42So those are the minimal tweaks in the technique.
06:48Usually, it's just a one-pot dish.
06:50What kind of food do you normally offer?
06:52Is it farm-to-table as well?
06:54It's like that.
06:55Actually, the produce products here, livestock, that's also what we use.
07:00Tinola, that's what we offer.
07:02It's also farm-to-table.
07:04Usually, when we order tinola, we suggest to the guests to order in advance because
07:09the chicken is freshly slaughtered, so it's not frozen.