9:59:59.000,9:59:59.000 - Sinigang—it's sour,[br]it's so comforting, 9:59:59.000,9:59:59.000 and apparently, [br]it's one of the best soups 9:59:59.000,9:59:59.000 in the world [br]according to TasteAtlas. 9:59:59.000,9:59:59.000 So what makes it so special[br]and why do Filipinos 9:59:59.000,9:59:59.000 have so many different ways [br]of making it? 9:59:59.000,9:59:59.000 That's where the main asim kilig [br]kind of thing comes out. 9:59:59.000,9:59:59.000 We're here to interrogate, [br]investigate, and most importantly 9:59:59.000,9:59:59.000 taste our way through [br]the mysteries of Filipino food. 9:59:59.000,9:59:59.000 This is Patikim. 9:59:59.000,9:59:59.000 So what makes sinigang distinct? 9:59:59.000,9:59:59.000 Well, the secret lies [br]in our very Filipino way 9:59:59.000,9:59:59.000 of adding sourness [br]to everything. 9:59:59.000,9:59:59.000 And depending on where you live, [br]those ingredients 9:59:59.000,9:59:59.000 can vary greatly. 9:59:59.000,9:59:59.000 Sinigang is a verb, [br]and versions will vary 9:59:59.000,9:59:59.000 throughout the archipelago. 9:59:59.000,9:59:59.000 We often associate sour [br]with acid— 9:59:59.000,9:59:59.000 sampaloc, batwan, [br]calamansi, etc— 9:59:59.000,9:59:59.000 and most souring agents [br]have citric acid. 9:59:59.000,9:59:59.000 But I'm wondering [br]if the level of acidity 9:59:59.000,9:59:59.000 in our sinigang is what affects [br]its sourness. 9:59:59.000,9:59:59.000 What do you think, [br]Professor Ara? 9:59:59.000,9:59:59.000 - Thanks, Erwan. 9:59:59.000,9:59:59.000 So the total titratable acidity [br]is one of the basic 9:59:59.000,9:59:59.000 and simple tests for us [br]to determine the amount of acid. 9:59:59.000,9:59:59.000 So when we say amount, [br]that's the concentration 9:59:59.000,9:59:59.000 of acid present in our sample. 9:59:59.000,9:59:59.000 So when it comes to food, [br]there are different types 9:59:59.000,9:59:59.000 of acids present. 9:59:59.000,9:59:59.000 And normally, we report [br]the total titratable acidity 9:59:59.000,9:59:59.000 on the type of acid. 9:59:59.000,9:59:59.000 So right now we will test [br]four samples, 9:59:59.000,9:59:59.000 three of which are fruits. 9:59:59.000,9:59:59.000 We have the calamansi, [br]the biasong, the batwan, 9:59:59.000,9:59:59.000 and then this will be compared [br]to our instant sinigang mix. 9:59:59.000,9:59:59.000 There are different types [br]of acid in food. 9:59:59.000,9:59:59.000 Each fruit will have [br]a distinct type of acid. 9:59:59.000,9:59:59.000 They may not be the same [br]for all of the samples 9:59:59.000,9:59:59.000 that we have tested. 9:59:59.000,9:59:59.000 So that is one factor in terms [br]of the total titratable acidity 9:59:59.000,9:59:59.000 and in terms [br]of the perceived sourness. 9:59:59.000,9:59:59.000 So of course, [br]the acids present in the food 9:59:59.000,9:59:59.000 will greatly contribute [br]to the sour taste 9:59:59.000,9:59:59.000 of a particular dish. 9:59:59.000,9:59:59.000 But it is not normally [br]the amount of acid present 9:59:59.000,9:59:59.000 in the food which dictates [br]the sourness. 9:59:59.000,9:59:59.000 It also is dictated by the type [br]of acid present. 9:59:59.000,9:59:59.000 So during titration,[br]the setup is very simple. 9:59:59.000,9:59:59.000 ***So meron lang tayong burette and then yung reagent, isang base lang and then indicator for the color change, and then yun na yun. So very straightforward naman yung titration procedure. Ayan, nagpipink na siya. So pag nakikita na natin yung pink, ibig sabihin medyo malapit na tayo dun sa endpoint. So malapit ng maneutralize ng base natin yung acid na nasa sample. Yung reporting nito is in terms of the type of the acid. So for example for calamansi, the dominant acid here is citric acid, so irereport natin siya in terms of citric acid. For sinigang, iba iba rin depende sa type ng souring agent. So for tamarind, it's tartaric acid, for calamansi, it's citric acid, for batwan I also think it's citric acid, for kamias, it's oxalic acid. So those different types of acid also have a different perceived sourness. So it doesn't mean also that the amount of acid, the higher the amount of acid present in the sample the higher also the perceived sourness. So it depends on the type of the acid. Among those acid sa food na related to sinigang, yung high level ng degree of perceivable sourness is the tartaric acid. So kaya tamarind yung common na souring agents for sinigang. Ayan. So meron ng kita agad na pink color. So pag mabilis pa mawala yung kulay, ibig sabihin malayo pa sa endpoint. Pag medyo matagal na magdisappear yung pink color, ibig sabihin malapit na sa endpoint or yung total volume ng base na needed to neutralize the acid. Ayan. So that's the endpoint, pink color. So for the instant mix, yung volume na nagamit niya is around 22.5mL so mas konti siya compared sa calamansi kanina. So yung calamansi is, if I'm not mistaken, 55mL. So 55mL yung volume ng base. So for instant mix, 21.5mL, so ibig sabihin mas mataas yung titrated acidity ng calamansi natin na sample. Ibig lang sabihin mas mataas yung volume or concentration ng acid present sa calamansi compared sa instant mix, but it does not necessarily mean na in terms of perceived sourness mas maasim na si calamansi. So when it comes to taste, we have no instrument that can really measure the degree or intensity of a particular taste. So sabi nga the best instrument parin when it comes to detecting taste is our human tongue. So let's try this biasong na walang added water. Tagal di nagpipink. Very acidic. Ang taas ng... oo. So pag mabilis siya matapos, konti lang yung acid. Pag matagal or mas marami yung volume, mas mataas yung acid. So medyo complex kasi yung flavor profile ng sinigang, so parang balance siya ng sweetness, sourness, and saltiness. So ito naka 50mL na tayo pero di parin siya nagneuneutralize so we need more base. So ito diluted na to nagadd na ako ng water pero ang taas parin ng volume needed to neutralize the acid. Ayan. Faint pink, ayan. So 96.3mL yung volume na nagamit for biasong na diluted na, so added water. So very high din yung total titratable acidity present dito. Try natin yung batwan. 10mL. Try natin na as is walang water. So batwan known to na souring agent sa Visayas area naman. Ay konti lang pink agad. For batwan, small lang yung volume around 3mL para mareach niya yung endpoint. More or less calamansi and biasong magkalapit lang, yes. Kasi ito dinilute natin ng water. So yun yung results for these test. 9:59:59.000,9:59:59.000 So after conducting [br]the total titratable acidity test, 9:59:59.000,9:59:59.000 we found that the batwan [br]has lower total titratable acidity 9:59:59.000,9:59:59.000 as compared to the calamansi [br]and the biasong. 9:59:59.000,9:59:59.000 As for the instant mix, [br]it has a lower 9:59:59.000,9:59:59.000 total titratable acidity also [br]as compared to the biasong 9:59:59.000,9:59:59.000 and the calamansi. 9:59:59.000,9:59:59.000 So Erwan, based on this test, [br]we can conclude 9:59:59.000,9:59:59.000 that we really cannot say [br]that a dish will be sour, 9:59:59.000,9:59:59.000 perceived as sour, [br]if it has higher 9:59:59.000,9:59:59.000 total titratable acidity, 9:59:59.000,9:59:59.000 it still depends on the type [br]of acid present on the dish 9:59:59.000,9:59:59.000 and of course, [br]the other flavors in the dish. 9:59:59.000,9:59:59.000 So what we can do is [br]we can have a sensory evaluation 9:59:59.000,9:59:59.000 of different sinigang dish [br]made or prepared 9:59:59.000,9:59:59.000 with different souring agents [br]and let the people taste, 9:59:59.000,9:59:59.000 let them decide whether [br]or not the perceived sourness 9:59:59.000,9:59:59.000 is acceptable or right for them. 9:59:59.000,9:59:59.000 - We need to get [br]to the bottom of this. 9:59:59.000,9:59:59.000 So we gathered a group [br]of unsuspecting individuals 9:59:59.000,9:59:59.000 to put their taste buds [br]to the test. 9:59:59.000,9:59:59.000 Do they perceive sourness[br]in the same way? 9:59:59.000,9:59:59.000 - Hey, guys! 9:59:59.000,9:59:59.000 - My name is Seth [br]and I'm from Manila. 9:59:59.000,9:59:59.000 - Hi! I'm Ina [br]and I'm from Bacolod. 9:59:59.000,9:59:59.000 - Hi! I'm Trish [br]and I'm from Manila. 9:59:59.000,9:59:59.000 - I'm Martin [br]and I'm from QC— 9:59:59.000,9:59:59.000 Quezon City. 9:59:59.000,9:59:59.000 - Hi! I'm Nika. 9:59:59.000,9:59:59.000 I'm from Misamis Occidental [br]in Mindanao. 9:59:59.000,9:59:59.000 - Yo, what's that? 9:59:59.000,9:59:59.000 (laughs) 9:59:59.000,9:59:59.000 ***Calamansi yata to eh. Nagulat ako parang sawsawan eh. Lasang sawsawan kasi. 9:59:59.000,9:59:59.000 - I like this one. 9:59:59.000,9:59:59.000 It kind of tastes [br]like sinigang mix. 9:59:59.000,9:59:59.000 - Okay. 9:59:59.000,9:59:59.000 (chuckles) 9:59:59.000,9:59:59.000 Wow! 9:59:59.000,9:59:59.000 ***Gumuguhit eh. 9:59:59.000,9:59:59.000 - I'm scared. 9:59:59.000,9:59:59.000 ***Ito ata yung pinakamaasim.[br]Masakit siya sa ngalangala. 9:59:59.000,9:59:59.000 - Christ. 9:59:59.000,9:59:59.000 (chuckles) 9:59:59.000,9:59:59.000 ***Parang nagcacramps yung dito ko, wait lang. 9:59:59.000,9:59:59.000 - The whole thing? 9:59:59.000,9:59:59.000 I can't bite it. 9:59:59.000,9:59:59.000 It's not coming... 9:59:59.000,9:59:59.000 ***Magpa-pasta ka muna, ate.[br]- Hilaw pa to. 9:59:59.000,9:59:59.000 - Disclaimer, I have [br]the lowest tolerance to sourness. 9:59:59.000,9:59:59.000 - I inhaled it! 9:59:59.000,9:59:59.000 (coughs) 9:59:59.000,9:59:59.000 I was like, [br]"Oh, Sour Patch Kids," 9:59:59.000,9:59:59.000 then it just kept going[br]more sour and sour and sour. 9:59:59.000,9:59:59.000 My mouth is still watering. 9:59:59.000,9:59:59.000 - Okay, okay, okay, I get it. 9:59:59.000,9:59:59.000 Sinigang isn't just a soup,[br]it's a cooking technique, 9:59:59.000,9:59:59.000 it's a way of life, some may say. 9:59:59.000,9:59:59.000 It really is a choose [br]your own sourness adventure. 9:59:59.000,9:59:59.000 But why are we Filipinos [br]so obsessed with its tangy 9:59:59.000,9:59:59.000 kick and flavor? 9:59:59.000,9:59:59.000 We're sitting down [br]with Micky Fenix. 9:59:59.000,9:59:59.000 I'm sure she'll have the answers. 9:59:59.000,9:59:59.000 - I'm Michaela Fenix. 9:59:59.000,9:59:59.000 Sometimes I write [br]under Micky Fenix. 9:59:59.000,9:59:59.000 I started writing about food [br]in the 1980s. 9:59:59.000,9:59:59.000 It was just a hobby of some sort. 9:59:59.000,9:59:59.000 After that, people kept [br]on writing me about their food 9:59:59.000,9:59:59.000 because they wanted [br]to showcase their food. 9:59:59.000,9:59:59.000 It's always been supposed thing [br]about Filipino food 9:59:59.000,9:59:59.000 that we like sour. 9:59:59.000,9:59:59.000 But it's not only us, apparently. 9:59:59.000,9:59:59.000 It's also our Southeast [br]Asian neighbors, ASEAN, 9:59:59.000,9:59:59.000 and then around the world. 9:59:59.000,9:59:59.000 Bryan Koh wrote something [br]about that in one book 9:59:59.000,9:59:59.000 that we did, and he said [br]sourness apparently 9:59:59.000,9:59:59.000 releases serotonin[br]and it's something 9:59:59.000,9:59:59.000 that makes us feel good. 9:59:59.000,9:59:59.000 I would like to add to that [br]that sourness 9:59:59.000,9:59:59.000 actually wets the appetite. 9:59:59.000,9:59:59.000 And the Filipino... it's so crazy. 9:59:59.000,9:59:59.000 You go to any carinderia, [br]you eat there, 9:59:59.000,9:59:59.000 the Filipino diner will always ask [br]for soup, 9:59:59.000,9:59:59.000 and usually the soup is sinigang. 9:59:59.000,9:59:59.000 So I think that sort [br]of establishes it as something 9:59:59.000,9:59:59.000 that we need to have in our meals—[br]something sour. 9:59:59.000,9:59:59.000 Also, because we have pickles— [br]atchara. 9:59:59.000,9:59:59.000 We need something [br]to balance, let's say, 9:59:59.000,9:59:59.000 richness with sour [br]so that you temper 9:59:59.000,9:59:59.000 the richness of a food. 9:59:59.000,9:59:59.000 So the sourness always has [br]to be there somehow, 9:59:59.000,9:59:59.000 you know. 9:59:59.000,9:59:59.000 And of course, [br]our penchant for soup. 9:59:59.000,9:59:59.000 And I think many Filipinos [br]are like that also in a sense. 9:59:59.000,9:59:59.000 Like me. 9:59:59.000,9:59:59.000 I mean, when I look [br]at the food and see— 9:59:59.000,9:59:59.000 what would enhance the food, 9:59:59.000,9:59:59.000 what would make it taste better. 9:59:59.000,9:59:59.000 We all have the same preference [br]for sourness also 9:59:59.000,9:59:59.000 in our ASEAN neighbors. 9:59:59.000,9:59:59.000 I was so surprised. 9:59:59.000,9:59:59.000 One time I was researching,[br]and then I saw Malaysia 9:59:59.000,9:59:59.000 had singgang[br]and then they use kamias. 9:59:59.000,9:59:59.000 So I said to myself, [br]"Doesn't that sound sinigang?" 9:59:59.000,9:59:59.000 It's very near us. 9:59:59.000,9:59:59.000 But they also have other things [br]apart from that. 9:59:59.000,9:59:59.000 I mean, it depends on where [br]in Malaysia you are. 9:59:59.000,9:59:59.000 They have all this sort [br]of sour food. 9:59:59.000,9:59:59.000 And I said to myself, [br]when we were doing the book 9:59:59.000,9:59:59.000 "Table for 10," [br]which is shared ASEAN food, 9:59:59.000,9:59:59.000 we thought, "My gosh, [br]we're practically the same." 9:59:59.000,9:59:59.000 We just... 9:59:59.000,9:59:59.000 Even if... 9:59:59.000,9:59:59.000 We did call the food the same,[br]"sinigang," "singgang." 9:59:59.000,9:59:59.000 You know? 9:59:59.000,9:59:59.000 What's nice about sinigang[br]is you can put in anything 9:59:59.000,9:59:59.000 and make it sinigang[br]and make it sour. 9:59:59.000,9:59:59.000 So I remember when I was in Cebu, [br]they would always chide me 9:59:59.000,9:59:59.000 and say, because I am from Luzon, 9:59:59.000,9:59:59.000 "Your sinigang is so sour." 9:59:59.000,9:59:59.000 They would always say that. 9:59:59.000,9:59:59.000 And then, I would return,[br]"Yours lack sourness." 9:59:59.000,9:59:59.000 The difference is there[br]but it's the same in terms 9:59:59.000,9:59:59.000 of sour soup. 9:59:59.000,9:59:59.000 I think the MSG scare [br]is just too much. 9:59:59.000,9:59:59.000 You have soy sauce, [br]which is MSG, 9:59:59.000,9:59:59.000 and we use it all the time. 9:59:59.000,9:59:59.000 And for me, the mere fact [br]that food companies 9:59:59.000,9:59:59.000 are doing convenience food helps [br]in promoting our food 9:59:59.000,9:59:59.000 in the world, you know, 9:59:59.000,9:59:59.000 so at least people will get [br]to know us through that. 9:59:59.000,9:59:59.000 Even if. Because if we teach them from scratch thing, it's not going to be appealing to them. First of all, where will they get the sampalo? Where will they get the kamias? It's convenience. Yeah. It's our culture, our penchant for liking sour things. The best thing about understanding a dish and getting to know it intimately, knowing its history, trying to understand its context, its milieu, is that it gives you the tools to kind of appropriate it subjectively in terms of what you think is the best version of the dish. Sinigang is something that we all grew up eating. We all have that shared memory of it. 9:59:59.000,9:59:59.000 9:59:59.000,9:59:59.000 But as we've seen, flavor is very personal. So if you're someone that likes to cook at home, especially when it comes to Filipino food, especially one of these dishes that's more of a category, less of a dish, more of a technique and a cooking style and less of a prescription, then it should give you the liberty to eventually make your own recipe regionalistic. We can actually get different ingredients from different parts of the Philippines and come up with something different. And I feel the combination of Batuan and Sao Paulo is absolutely beautiful when it comes to this soup. Right, Jed? Awesome. Let's get cooking. So that goes into our pot here and right away with our tomatoes and my onion. So these will just be quartered. All that goes into our pot.