Aired (March 9, 2025): Chef JR Royol cooks a new dish with Alagaw leaves—’Sinigang sa Miso at Alagaw!’
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LifestyleTranscript
00:00It's been a while since we last encountered Alagaw.
00:10In Ilocanja, we usually use this for stuffing.
00:14If I'm not mistaken, we used this for stuffing in our Bangus dish before.
00:20But this time, we'll still use fish.
00:23But we'll make Sinigang sa Miso.
00:26So we have our Alagaw leaves.
00:28We will chop or we will slice the other leaves.
00:37We'll also add our tomatoes.
00:42And our onions.
00:47Then, we'll also use our galangal.
00:50We'll pound this.
00:57And of course, our garlic.
00:59So our aromatics are ready.
01:01We'll just layer this in our pan.
01:03So we have here our Sampalok.
01:07Then our Alagaw.
01:15Our galangal.
01:17Of course, our galangal depends on your preference if you want it stronger.
01:21Our purpose here is just to lessen the taste of our fish.
01:28We're not really trying to flavor it with spicy ginger.
01:35That's why we only used a very minimal amount.
01:39Then, our onions.
01:42And our garlic.
01:44Then, our fish.
01:46So what we're using now is galangal.
01:48You can use whatever is available to you.
01:50Papaya, tilapia, or anything else you can use for this recipe.
01:58And then, we're going to top it with our sliced Alagaw.
02:07Let's get some stock or water.
02:10You can also use rice wash here.
02:17And then, our flavoring ingredient, our miso.
02:40It's that simple.
02:41We'll slow cook this for about 45 minutes to an hour.
02:45After an hour, we're ready to serve.
02:53After almost an hour, our Sinigang sa Miso at Alagaw is now ready.
03:15Thank you for watching!