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 even if...

9:59:59.000,9:59:59.000
Because if we teach them [br]from scratch thing,

9:59:59.000,9:59:59.000
it's not going to be appealing [br]to them.

9:59:59.000,9:59:59.000
First of all, where will they get [br]the sampaloc, right?

9:59:59.000,9:59:59.000
Where will they get the kamias?

9:59:59.000,9:59:59.000
It's convenience. Yeah.

9:59:59.000,9:59:59.000
It's our culture, our penchant [br]for liking sour things.

9:59:59.000,9:59:59.000
- The best thing [br]about understanding a dish

9:59:59.000,9:59:59.000
and getting to know it intimately, [br]knowing its history,

9:59:59.000,9:59:59.000
trying to understand [br]its context, its milieu,

9:59:59.000,9:59:59.000
is that it gives you the tools [br]to kind of appropriate it

9:59:59.000,9:59:59.000
subjectively in terms [br]of what you think

9:59:59.000,9:59:59.000
is the best version of the dish.

9:59:59.000,9:59:59.000
Sinigang is something [br]that we all grew up eating,

9:59:59.000,9:59:59.000
we all have [br]that shared memory of it.

9:59:59.000,9:59:59.000
But as we've seen, [br]flavor is very personal.

9:59:59.000,9:59:59.000
So if you're someone [br]that likes to cook at home,

9:59:59.000,9:59:59.000
especially when it comes [br]to Filipino food,

9:59:59.000,9:59:59.000
especially one of these dishes [br]that's more of a category,

9:59:59.000,9:59:59.000
less of a dish, [br]more of a technique

9:59:59.000,9:59:59.000
and a cooking style [br]and less of a prescription,

9:59:59.000,9:59:59.000
then it should give you [br]the liberty to eventually

9:59:59.000,9:59:59.000
make your own recipe regionalistic.

9:59:59.000,9:59:59.000
We can actually get [br]different ingredients

9:59:59.000,9:59:59.000
from different parts [br]of the Philippines

9:59:59.000,9:59:59.000
and come up [br]with something different.

9:59:59.000,9:59:59.000
And I feel the combination [br]of batwan and sampaloc

9:59:59.000,9:59:59.000
is absolutely beautiful [br]when it comes to this soup.

9:59:59.000,9:59:59.000
Right, Jed? Awesome.

9:59:59.000,9:59:59.000
Let's get cooking.

9:59:59.000,9:59:59.000
So that goes into our pot here.

9:59:59.000,9:59:59.000
And right away [br]with our tomatoes

9:59:59.000,9:59:59.000
and my onion.

9:59:59.000,9:59:59.000
So these will just be quartered.

9:59:59.000,9:59:59.000
All that goes into our pot.

9:59:59.000,9:59:59.000
So these will just be quartered.

9:59:59.000,9:59:59.000
All that goes into our pot.

9:59:59.000,9:59:59.000
Give some water, Jed.

9:59:59.000,9:59:59.000
Thank you, sir.

9:59:59.000,9:59:59.000
Add your water inside.

9:59:59.000,9:59:59.000
With some fish sauce.

9:59:59.000,9:59:59.000
Just a little bit for now.

9:59:59.000,9:59:59.000
Just a preference,[br]slices of ginger.

9:59:59.000,9:59:59.000
And we're gonna wait [br]for that first boil to come up,

9:59:59.000,9:59:59.000
and then skim off [br]some of that protein.

9:59:59.000,9:59:59.000
So you've got a nice [br]clear-ish broth.

9:59:59.000,9:59:59.000
Obviously, this is not supposed [br]to be a clear soup.

9:59:59.000,9:59:59.000
If you wanted to be really kind [br]of particular about it,

9:59:59.000,9:59:59.000
you could clean it up with, [br]like, a egg white raft

9:59:59.000,9:59:59.000
or something.

9:59:59.000,9:59:59.000
I'm gonna add [br]some crushed tomatoes here.

9:59:59.000,9:59:59.000
There's nothing else in here.

9:59:59.000,9:59:59.000
It's just gonna give it [br]a nice color.

9:59:59.000,9:59:59.000
And I'm gonna add the tamarind [br]and the batwan in here.

9:59:59.000,9:59:59.000
And I think [br]if you're a restaurant...

9:59:59.000,9:59:59.000
This is maybe controversial, [br]but personal opinion.

9:59:59.000,9:59:59.000
If you're a restaurant, [br]like a proper sit-down restaurant

9:59:59.000,9:59:59.000
making sinigang, [br]I really don't think you should be

9:59:59.000,9:59:59.000
using sinigang packs,

9:59:59.000,9:59:59.000
because you go to restaurants, [br]you know, for food,

9:59:59.000,9:59:59.000
be prepared with love, [br]and it should be a labor of love.

9:59:59.000,9:59:59.000
And if you're using a pack [br]in a restaurant,

9:59:59.000,9:59:59.000
unless it's a fast food place, [br]I really don't think it has

9:59:59.000,9:59:59.000
its place there.

9:59:59.000,9:59:59.000
But I'm not a hater.

9:59:59.000,9:59:59.000
I don't not like it.

9:59:59.000,9:59:59.000
I just think there's a time [br]and place for it.

9:59:59.000,9:59:59.000
So you'll see the batwan [br]and the tamarind

9:59:59.000,9:59:59.000
have kind of doubled in size.

9:59:59.000,9:59:59.000
And this has a lot of flavor.

9:59:59.000,9:59:59.000
So when you kind [br]of press this down

9:59:59.000,9:59:59.000
and you get kind [br]of that milky pulp,

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
So this is just a more [br]modern way of doing it.

9:59:59.000,9:59:59.000
So basically you could [br]kind of mash it,

9:59:59.000,9:59:59.000
but I do feel like [br]there's way more flavor trapped

9:59:59.000,9:59:59.000
in there.

9:59:59.000,9:59:59.000
So I'm going to go ahead [br]and blend it

9:59:59.000,9:59:59.000
because it is soft enough.

9:59:59.000,9:59:59.000
So I'm going to transfer all [br]of this into my blender.

9:59:59.000,9:59:59.000
Okay, let me blend this.

9:59:59.000,9:59:59.000
You can see the color [br]of our brothel

9:59:59.000,9:59:59.000
is cooked crazy milky, [br]which is how I like it.

9:59:59.000,9:59:59.000
And there's no taro [br]or anything in there, right?

9:59:59.000,9:59:59.000
So we got that milkiness just [br]from the tamarind

9:59:59.000,9:59:59.000
and the batwan,[br]and that's why I like blending it.

9:59:59.000,9:59:59.000
We go in with our radish [br]and with our eggplant.

9:59:59.000,9:59:59.000
Our kangkong stems.

9:59:59.000,9:59:59.000
And then right before serving, [br]we're gonna add in

9:59:59.000,9:59:59.000
our kangkong leaves.

9:59:59.000,9:59:59.000
And at this point is [br]when you can kind of season

9:59:59.000,9:59:59.000
a little bit, and then [br]we're going to add

9:59:59.000,9:59:59.000
more seasoning later [br]as needed.

9:59:59.000,9:59:59.000
Try this out.

9:59:59.000,9:59:59.000
When I have friends who come [br]to the Philippines

9:59:59.000,9:59:59.000
for the first time, you know, [br]I always get asked,

9:59:59.000,9:59:59.000
you know, "Where should we go? [br]What should we try?"

9:59:59.000,9:59:59.000
and everything.

9:59:59.000,9:59:59.000
Filipino food is so diverse, right?

9:59:59.000,9:59:59.000
And a lot of what we do here [br]in FEATR talks

9:59:59.000,9:59:59.000
about how diverse it is [br]and how many different types

9:59:59.000,9:59:59.000
of cuisines and cultures [br]have kind of imbued

9:59:59.000,9:59:59.000
the local flavors.

9:59:59.000,9:59:59.000
But things that are sour [br]and acidic are so distinct

9:59:59.000,9:59:59.000
to a Filipino.

9:59:59.000,9:59:59.000
If you were to ask me [br]what is one flavor profile

9:59:59.000,9:59:59.000
that makes Filipino food [br]different from the rest,

9:59:59.000,9:59:59.000
I would say it is our love for [br]and our penchant

9:59:59.000,9:59:59.000
for things that are sour.

9:59:59.000,9:59:59.000
And you can see that [br]through dishes like sinigang,

9:59:59.000,9:59:59.000
but you can also see it [br]through our sauce.

9:59:59.000,9:59:59.000
Our sauces always have [br]something acidic, citric acid,

9:59:59.000,9:59:59.000
or has some sort of sourness [br]to it as well,

9:59:59.000,9:59:59.000
to balance our love for richness [br]and our love

9:59:59.000,9:59:59.000
for kind of fattiness.

9:59:59.000,9:59:59.000
Dinuguan—the sourness [br]is also key to make that dish

9:59:59.000,9:59:59.000
more palatable.

9:59:59.000,9:59:59.000
So Jed brought all his friends.

9:59:59.000,9:59:59.000
***- Wow. Bango.

9:59:59.000,9:59:59.000
- Okay. Who wants to try it?

9:59:59.000,9:59:59.000
- We all want to try it, [br]of course.

9:59:59.000,9:59:59.000
- Let's go!

9:59:59.000,9:59:59.000
- Did you sauté the...?

9:59:59.000,9:59:59.000
- No, boiled it.

9:59:59.000,9:59:59.000
- Oh, you boiled it. Okay.

9:59:59.000,9:59:59.000
- Did you sauté your stuff[br]for your sinigang?

9:59:59.000,9:59:59.000
***- Delikado yung knife.[br]- Grabe para nga siyang may gabi.

9:59:59.000,9:59:59.000
- So what do you guys think?

9:59:59.000,9:59:59.000
Yes, I used tamarind and batwan.

9:59:59.000,9:59:59.000
- Delicious.

9:59:59.000,9:59:59.000
- I love the sourness.

9:59:59.000,9:59:59.000
- It's also tender.

9:59:59.000,9:59:59.000
- So sometimes it's really hard[br]to get the sourness

9:59:59.000,9:59:59.000
we now associate with it,[br]but I think this is pretty close.

9:59:59.000,9:59:59.000
Like, obviously sinigang pack[br]would be way more sour

9:59:59.000,9:59:59.000
than this.

9:59:59.000,9:59:59.000
So, final thoughts?

9:59:59.000,9:59:59.000
What do you guys think?

9:59:59.000,9:59:59.000
- I like it.

9:59:59.000,9:59:59.000
- I mean, Trish, do you know[br]when people taste from food,

9:59:59.000,9:59:59.000
usually you don't double dip.

9:59:59.000,9:59:59.000
- Oh, sorry.

9:59:59.000,9:59:59.000
- Oh!

9:59:59.000,9:59:59.000
- That's why it became more sour!

9:59:59.000,9:59:59.000
- My grandmother said [br]it's going to spoil.

9:59:59.000,9:59:59.000
(laughs)

9:59:59.000,9:59:59.000
- So I hope you guys[br]have learned something

9:59:59.000,9:59:59.000
in this first episode of Patikim.

9:59:59.000,9:59:59.000
The idea is to kind of explore[br]Filipino food

9:59:59.000,9:59:59.000
through a different lens,[br]sprinkling a little bit of science,

9:59:59.000,9:59:59.000
sprinkling a little bit of broscience,[br]and sprinkling all

9:59:59.000,9:59:59.000
our subjective biases as well.

9:59:59.000,9:59:59.000
This was sinigang.

9:59:59.000,9:59:59.000
Who knows what we're going[br]to tackle next.

9:59:59.000,9:59:59.000
- It's delicious.

9:59:59.000,9:59:59.000
***Actually mas gusto ko yung sinigang na may gabi. Pero yung creaminess niya para siyang may gabi na rin. So it's a yes.[br]- The Jed approved.[br]- Pero mas gusto niya raw yung may gabi, sabi niya. Sabi niya.[br](laughs)[br]- Pero masarap parin siya, very delicious.[br]- So is it sinigang?[br]- Yes.[br]- Say yes it's sinigang.[br]- Yes, it's sinigang.[br]- Yey![br](cheers and applauds)[br]- This is sinigang. Ano kaya yung gagawin namin sa susunod?[br]- Subscribe mga kaFEATR![br](laughs)