WEBVTT

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- Sinigang—it's sour,
it's so comforting,

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and apparently, 
it's one of the best soups

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in the world 
according to TasteAtlas.

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So what makes it so special
and why do Filipinos

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have so many different ways 
of making it?

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That's where the main asim kilig 
kind of thing comes out.

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We're here to interrogate, 
investigate, and most importantly

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taste our way through 
the mysteries of Filipino food.

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This is Patikim.

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So what makes sinigang distinct?

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Well, the secret lies 
in our very Filipino way

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of adding sourness 
to everything.

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And depending on where you live, 
those ingredients

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can vary greatly.

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Sinigang is a verb, 
and versions will vary

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throughout the archipelago.

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We often associate sour 
with acid—

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sampaloc, batwan, 
calamansi, etc—

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and most souring agents 
have citric acid.

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But I'm wondering 
if the level of acidity

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in our sinigang is what affects 
its sourness.

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What do you think, 
Professor Ara?

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- Thanks, Erwan.

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So the total titratable acidity 
is one of the basic

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and simple tests for us 
to determine the amount of acid.

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So when we say amount, 
that's the concentration

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of acid present in our sample.

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So when it comes to food, 
there are different types

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of acids present.

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And normally, we report 
the total titratable acidity

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on the type of acid.

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So right now we will test 
four samples,

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three of which are fruits.

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We have the calamansi, 
the biasong, the batwan,

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and then this will be compared 
to our instant sinigang mix.

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There are different types 
of acid in food.

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Each fruit will have 
a distinct type of acid.

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They may not be the same 
for all of the samples

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that we have tested.

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So that is one factor in terms 
of the total titratable acidity

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and in terms 
of the perceived sourness.

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So of course, 
the acids present in the food

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will greatly contribute 
to the sour taste

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of a particular dish.

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But it is not normally 
the amount of acid present

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in the food which dictates 
the sourness.

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It also is dictated by the type 
of acid present.

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So during titration,
the setup is very simple.

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So we only have a burette 
and then the reagent,

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just one base, 
and then an indicator

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for the color change—
and that’s it.

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So the titration procedure 
is pretty straightforward.

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There, it’s starting to turn pink.

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So when we start seeing the pink,

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that means we're getting close
to the endpoint.

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That means our base is close 
to neutralizing the acid

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in the sample.

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The reporting for this is 
in terms of the type of acid.

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So for example, for calamansi, 
the dominant acid here

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is citric acid, so we’ll report it 
in terms of citric acid.

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For sinigang, it also varies 
depending on the type

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of souring agent.

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For tamarind, it’s tartaric acid;

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for calamansi, it’s citric acid;

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for batwan, I also think 
it’s citric acid;

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and for kamias, 
it’s oxalic acid.

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Those different types of acid 
also have different

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perceived sourness.

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So it doesn’t necessarily mean 
that the higher the amount

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of acid present in the sample,

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the higher the perceived sourness.

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It depends on the type of acid.

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Among those acids 
in food related to sinigang,

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tartaric acid has the highest level 
of perceivable sourness.

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That’s why tamarind 
is the most common

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souring agent for sinigang.

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There.

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We can already see a pink color.

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So if the color fades quickly, 
it means we’re still far

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from the endpoint.

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If the pink color takes 
a while to disappear,

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that means we’re closer 
to the endpoint—

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or the total volume of base needed 
to neutralize the acid.

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There.

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That’s the endpoint—pink color.

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So for the instant mix, 
the volume used was

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around 22.5mL, 
so it’s less compared

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to the calamansi earlier.

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The calamansi was, 
if I’m not mistaken, 55mL.

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So 55mL of base volume.

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For the instant mix, it’s 21.5mL, 
so that means

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our calamansi sample has 
a higher titrated acidity.

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That just means the volume 
or concentration of acid present

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in the calamansi is higher compared 
to the instant mix—

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but that doesn’t necessarily mean 
that in terms

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of perceived sourness, 
the calamansi is more sour.

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When it comes to taste, 
we have no instrument

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that can really measure 
the degree or intensity

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of a particular taste.

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So as they say, 
the best instrument

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for detecting taste is still 
the human tongue.

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So let’s try this biasong 
with no added water.

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It’s taking a while to turn pink. 
Very acidic.

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The level is high—yeah.

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So if it finishes quickly, 
that means there’s only

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a small amount of acid.

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If it takes long or uses 
a large volume,

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then the acid is high.

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The flavor profile of sinigang 
is kind of complex—

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it’s like a balance of sweetness, 
sourness, and saltiness.

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So we’re already at 50mL 
but it still hasn’t neutralized,

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so we need more base.

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This one is already diluted—
I already added water—

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but the volume needed 
to neutralize the acid is still high.

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There. Faint pink.

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There.

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So the volume used 
for diluted biasong—

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with added water—is 96.3mL.

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So there’s also very high 
total titratable acidity

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present here.

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Let’s try the batwan. 10mL.

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Let’s try it as-is, no water.

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So batwan is known 
as a souring agent

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in the Visayas area.

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Oh, just a bit 
and it turned pink right away.

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For batwan, 
the volume was small—

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around 3mL to reach 
the endpoint.

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More or less, calamansi 
and biasong are close, yes.

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Because we also diluted 
this one with water.

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So those are the results 
for these tests.

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So after conducting 
the total titratable acidity test,

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we found that the batwan 
has lower total titratable acidity

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as compared to the calamansi 
and the biasong.

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As for the instant mix, 
it has a lower

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total titratable acidity also 
as compared to the biasong

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and the calamansi.

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So Erwan, based on this test, 
we can conclude

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that we really cannot say 
that a dish will be sour,

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perceived as sour, 
if it has higher

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total titratable acidity,

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it still depends on the type 
of acid present on the dish

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and of course, 
the other flavors in the dish.

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So what we can do is 
we can have a sensory evaluation

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of different sinigang dish 
made or prepared

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with different souring agents 
and let the people taste,

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let them decide whether 
or not the perceived sourness

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is acceptable or right for them.

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- We need to get 
to the bottom of this.

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So we gathered a group 
of unsuspecting individuals

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to put their taste buds 
to the test.

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Do they perceive sourness
in the same way?

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- Hey, guys!

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- My name is Seth 
and I'm from Manila.

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- Hi! I'm Ina 
and I'm from Bacolod.

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- Hi! I'm Trish 
and I'm from Manila.

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- I'm Martin 
and I'm from QC—

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Quezon City.

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- Hi! I'm Nika.

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I'm from Misamis Occidental 
in Mindanao.

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- Yo, what's that?

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(laughs)

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I think this is calamansi.

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I was surprised—
it tastes like dipping sauce.

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Because it tastes 
like dipping sauce.

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- I like this one.

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It kind of tastes 
like sinigang mix.

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- Okay.

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(chuckles)

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Wow!

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It stings.

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- I'm scared.

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I think this is the sourest one.

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It hurts the roof of my mouth.

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- Christ.

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(chuckles)

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It’s like I’m getting cramps here—
hold on.

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- The whole thing?

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I can't bite it.

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It's not coming...

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You should get a filling first, Ate.

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- This is still undercooked.

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- Disclaimer, I have 
the lowest tolerance to sourness.

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- I inhaled it!

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(coughs)

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I was like, 
"Oh, Sour Patch Kids,"

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then it just kept going
more sour and sour and sour.

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My mouth is still watering.

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- Okay, okay, okay, I get it.

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Sinigang isn't just a soup,
it's a cooking technique,

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it's a way of life, some may say.

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It really is a choose 
your own sourness adventure.

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But why are we Filipinos 
so obsessed with its tangy

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kick and flavor?

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We're sitting down 
with Micky Fenix.

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I'm sure she'll have the answers.

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- I'm Michaela Fenix.

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Sometimes I write 
under Micky Fenix.

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I started writing about food 
in the 1980s.

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It was just a hobby of some sort.

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After that, people kept 
on writing me about their food

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because they wanted 
to showcase their food.

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It's always been supposed thing 
about Filipino food

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that we like sour.

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But it's not only us, apparently.

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It's also our Southeast 
Asian neighbors, ASEAN,

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and then around the world.

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Bryan Koh wrote something 
about that in one book

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that we did, and he said 
sourness apparently

99:59:59.999 --> 99:59:59.999
releases serotonin
and it's something

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that makes us feel good.

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I would like to add to that 
that sourness

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actually wets the appetite.

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And the Filipino... it's so crazy.

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You go to any carinderia, 
you eat there,

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the Filipino diner will always ask 
for soup,

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and usually the soup is sinigang.

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So I think that sort 
of establishes it as something

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that we need to have in our meals—
something sour.

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Also, because we have pickles— 
atchara.

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We need something 
to balance, let's say,

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richness with sour 
so that you temper

99:59:59.999 --> 99:59:59.999
the richness of a food.

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So the sourness always has 
to be there somehow,

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you know.

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And of course, 
our penchant for soup.

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And I think many Filipinos 
are like that also in a sense.

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Like me.

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I mean, when I look 
at the food and see—

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what would enhance the food,

99:59:59.999 --> 99:59:59.999
what would make it taste better.

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We all have the same preference 
for sourness also

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in our ASEAN neighbors.

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I was so surprised.

99:59:59.999 --> 99:59:59.999
One time I was researching,
and then I saw Malaysia

99:59:59.999 --> 99:59:59.999
had singgang
and then they use kamias.

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So I said to myself, 
"Doesn't that sound sinigang?"

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It's very near us.

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But they also have other things 
apart from that.

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I mean, it depends on where 
in Malaysia you are.

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They have all this sort 
of sour food.

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And I said to myself, 
when we were doing the book

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"Table for 10," 
which is shared ASEAN food,

99:59:59.999 --> 99:59:59.999
we thought, "My gosh, 
we're practically the same."

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We just...

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Even if...

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We did call the food the same,
"sinigang," "singgang."

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You know?

99:59:59.999 --> 99:59:59.999
What's nice about sinigang
is you can put in anything

99:59:59.999 --> 99:59:59.999
and make it sinigang
and make it sour.

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So I remember when I was in Cebu, 
they would always chide me

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and say, because I am from Luzon,

99:59:59.999 --> 99:59:59.999
"Your sinigang is so sour."

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They would always say that.

99:59:59.999 --> 99:59:59.999
And then, I would return,
"Yours lack sourness."

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The difference is there
but it's the same in terms

99:59:59.999 --> 99:59:59.999
of sour soup.

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I think the MSG scare 
is just too much.

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You have soy sauce, 
which is MSG,

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and we use it all the time.

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And for me, the mere fact 
that food companies

99:59:59.999 --> 99:59:59.999
are doing convenience food helps 
in promoting our food

99:59:59.999 --> 99:59:59.999
in the world, you know,

99:59:59.999 --> 99:59:59.999
so at least people will get 
to know us through that even if...

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Because if we teach them 
from scratch thing,

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it's not going to be appealing 
to them.

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First of all, where will they get 
the sampaloc, right?

99:59:59.999 --> 99:59:59.999
Where will they get the kamias?

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It's convenience. Yeah.

99:59:59.999 --> 99:59:59.999
It's our culture, our penchant 
for liking sour things.

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- The best thing 
about understanding a dish

99:59:59.999 --> 99:59:59.999
and getting to know it intimately, 
knowing its history,

99:59:59.999 --> 99:59:59.999
trying to understand 
its context, its milieu,

99:59:59.999 --> 99:59:59.999
is that it gives you the tools 
to kind of appropriate it

99:59:59.999 --> 99:59:59.999
subjectively in terms 
of what you think

99:59:59.999 --> 99:59:59.999
is the best version of the dish.

99:59:59.999 --> 99:59:59.999
Sinigang is something 
that we all grew up eating,

99:59:59.999 --> 99:59:59.999
we all have 
that shared memory of it.

99:59:59.999 --> 99:59:59.999
But as we've seen, 
flavor is very personal.

99:59:59.999 --> 99:59:59.999
So if you're someone 
that likes to cook at home,

99:59:59.999 --> 99:59:59.999
especially when it comes 
to Filipino food,

99:59:59.999 --> 99:59:59.999
especially one of these dishes 
that's more of a category,

99:59:59.999 --> 99:59:59.999
less of a dish, 
more of a technique

99:59:59.999 --> 99:59:59.999
and a cooking style 
and less of a prescription,

99:59:59.999 --> 99:59:59.999
then it should give you 
the liberty to eventually

99:59:59.999 --> 99:59:59.999
make your own recipe regionalistic.

99:59:59.999 --> 99:59:59.999
We can actually get 
different ingredients

99:59:59.999 --> 99:59:59.999
from different parts 
of the Philippines

99:59:59.999 --> 99:59:59.999
and come up 
with something different.

99:59:59.999 --> 99:59:59.999
And I feel the combination 
of batwan and sampaloc

99:59:59.999 --> 99:59:59.999
is absolutely beautiful 
when it comes to this soup.

99:59:59.999 --> 99:59:59.999
Right, Jed? Awesome.

99:59:59.999 --> 99:59:59.999
Let's get cooking.

99:59:59.999 --> 99:59:59.999
So that goes into our pot here.

99:59:59.999 --> 99:59:59.999
And right away 
with our tomatoes

99:59:59.999 --> 99:59:59.999
and my onion.

99:59:59.999 --> 99:59:59.999
So these will just be quartered.

99:59:59.999 --> 99:59:59.999
All that goes into our pot.

99:59:59.999 --> 99:59:59.999
So these will just be quartered.

99:59:59.999 --> 99:59:59.999
All that goes into our pot.

99:59:59.999 --> 99:59:59.999
Give some water, Jed.

99:59:59.999 --> 99:59:59.999
Thank you, sir.

99:59:59.999 --> 99:59:59.999
Add your water inside.

99:59:59.999 --> 99:59:59.999
With some fish sauce.

99:59:59.999 --> 99:59:59.999
Just a little bit for now.

99:59:59.999 --> 99:59:59.999
Just a preference,
slices of ginger.

99:59:59.999 --> 99:59:59.999
And we're gonna wait 
for that first boil to come up,

99:59:59.999 --> 99:59:59.999
and then skim off 
some of that protein.

99:59:59.999 --> 99:59:59.999
So you've got a nice 
clear-ish broth.

99:59:59.999 --> 99:59:59.999
Obviously, this is not supposed 
to be a clear soup.

99:59:59.999 --> 99:59:59.999
If you wanted to be really kind 
of particular about it,

99:59:59.999 --> 99:59:59.999
you could clean it up with, 
like, a egg white raft

99:59:59.999 --> 99:59:59.999
or something.

99:59:59.999 --> 99:59:59.999
I'm gonna add 
some crushed tomatoes here.

99:59:59.999 --> 99:59:59.999
There's nothing else in here.

99:59:59.999 --> 99:59:59.999
It's just gonna give it 
a nice color.

99:59:59.999 --> 99:59:59.999
And I'm gonna add the tamarind 
and the batwan in here.

99:59:59.999 --> 99:59:59.999
And I think 
if you're a restaurant...

99:59:59.999 --> 99:59:59.999
This is maybe controversial, 
but personal opinion.

99:59:59.999 --> 99:59:59.999
If you're a restaurant, 
like a proper sit-down restaurant

99:59:59.999 --> 99:59:59.999
making sinigang, 
I really don't think you should be

99:59:59.999 --> 99:59:59.999
using sinigang packs,

99:59:59.999 --> 99:59:59.999
because you go to restaurants, 
you know, for food,

99:59:59.999 --> 99:59:59.999
be prepared with love, 
and it should be a labor of love.

99:59:59.999 --> 99:59:59.999
And if you're using a pack 
in a restaurant,

99:59:59.999 --> 99:59:59.999
unless it's a fast food place, 
I really don't think it has

99:59:59.999 --> 99:59:59.999
its place there.

99:59:59.999 --> 99:59:59.999
But I'm not a hater.

99:59:59.999 --> 99:59:59.999
I don't not like it.

99:59:59.999 --> 99:59:59.999
I just think there's a time 
and place for it.

99:59:59.999 --> 99:59:59.999
So you'll see the batwan 
and the tamarind

99:59:59.999 --> 99:59:59.999
have kind of doubled in size.

99:59:59.999 --> 99:59:59.999
And this has a lot of flavor.

99:59:59.999 --> 99:59:59.999
So when you kind 
of press this down

99:59:59.999 --> 99:59:59.999
and you get kind 
of that milky pulp,

99:59:59.999 --> 99:59:59.999
that's where the main "asim kilig" 
kind of thing comes out.

99:59:59.999 --> 99:59:59.999
So this is just a more 
modern way of doing it.

99:59:59.999 --> 99:59:59.999
So basically you could 
kind of mash it,

99:59:59.999 --> 99:59:59.999
but I do feel like 
there's way more flavor trapped

99:59:59.999 --> 99:59:59.999
in there.

99:59:59.999 --> 99:59:59.999
So I'm going to go ahead 
and blend it

99:59:59.999 --> 99:59:59.999
because it is soft enough.

99:59:59.999 --> 99:59:59.999
So I'm going to transfer all 
of this into my blender.

99:59:59.999 --> 99:59:59.999
Okay, let me blend this.

99:59:59.999 --> 99:59:59.999
You can see the color 
of our brothel

99:59:59.999 --> 99:59:59.999
is cooked crazy milky, 
which is how I like it.

99:59:59.999 --> 99:59:59.999
And there's no taro 
or anything in there, right?

99:59:59.999 --> 99:59:59.999
So we got that milkiness just 
from the tamarind

99:59:59.999 --> 99:59:59.999
and the batwan,
and that's why I like blending it.

99:59:59.999 --> 99:59:59.999
We go in with our radish 
and with our eggplant.

99:59:59.999 --> 99:59:59.999
Our kangkong stems.

99:59:59.999 --> 99:59:59.999
And then right before serving, 
we're gonna add in

99:59:59.999 --> 99:59:59.999
our kangkong leaves.

99:59:59.999 --> 99:59:59.999
And at this point is 
when you can kind of season

99:59:59.999 --> 99:59:59.999
a little bit, and then 
we're going to add

99:59:59.999 --> 99:59:59.999
more seasoning later 
as needed.

99:59:59.999 --> 99:59:59.999
Try this out.

99:59:59.999 --> 99:59:59.999
When I have friends who come 
to the Philippines

99:59:59.999 --> 99:59:59.999
for the first time, you know, 
I always get asked,

99:59:59.999 --> 99:59:59.999
you know, "Where should we go? 
What should we try?"

99:59:59.999 --> 99:59:59.999
and everything.

99:59:59.999 --> 99:59:59.999
Filipino food is so diverse, right?

99:59:59.999 --> 99:59:59.999
And a lot of what we do here 
in FEATR talks

99:59:59.999 --> 99:59:59.999
about how diverse it is 
and how many different types

99:59:59.999 --> 99:59:59.999
of cuisines and cultures 
have kind of imbued

99:59:59.999 --> 99:59:59.999
the local flavors.

99:59:59.999 --> 99:59:59.999
But things that are sour 
and acidic are so distinct

99:59:59.999 --> 99:59:59.999
to a Filipino.

99:59:59.999 --> 99:59:59.999
If you were to ask me 
what is one flavor profile

99:59:59.999 --> 99:59:59.999
that makes Filipino food 
different from the rest,

99:59:59.999 --> 99:59:59.999
I would say it is our love for 
and our penchant

99:59:59.999 --> 99:59:59.999
for things that are sour.

99:59:59.999 --> 99:59:59.999
And you can see that 
through dishes like sinigang,

99:59:59.999 --> 99:59:59.999
but you can also see it 
through our sauce.

99:59:59.999 --> 99:59:59.999
Our sauces always have 
something acidic, citric acid,

99:59:59.999 --> 99:59:59.999
or has some sort of sourness 
to it as well,

99:59:59.999 --> 99:59:59.999
to balance our love for richness 
and our love

99:59:59.999 --> 99:59:59.999
for kind of fattiness.

99:59:59.999 --> 99:59:59.999
Dinuguan—the sourness 
is also key to make that dish

99:59:59.999 --> 99:59:59.999
more palatable.

99:59:59.999 --> 99:59:59.999
So Jed brought all his friends.

99:59:59.999 --> 99:59:59.999
***- Wow. Bango.

99:59:59.999 --> 99:59:59.999
- Okay. Who wants to try it?

99:59:59.999 --> 99:59:59.999
- We all want to try it, 
of course.

99:59:59.999 --> 99:59:59.999
- Let's go!

99:59:59.999 --> 99:59:59.999
- Did you sauté the...?

99:59:59.999 --> 99:59:59.999
- No, boiled it.

99:59:59.999 --> 99:59:59.999
- Oh, you boiled it. Okay.

99:59:59.999 --> 99:59:59.999
- Did you sauté your stuff
for your sinigang?

99:59:59.999 --> 99:59:59.999
***- Delikado yung knife.
- Grabe para nga siyang may gabi.

99:59:59.999 --> 99:59:59.999
- So what do you guys think?

99:59:59.999 --> 99:59:59.999
Yes, I used tamarind and batwan.

99:59:59.999 --> 99:59:59.999
- Delicious.

99:59:59.999 --> 99:59:59.999
- I love the sourness.

99:59:59.999 --> 99:59:59.999
- It's also tender.

99:59:59.999 --> 99:59:59.999
- So sometimes it's really hard
to get the sourness

99:59:59.999 --> 99:59:59.999
we now associate with it,
but I think this is pretty close.

99:59:59.999 --> 99:59:59.999
Like, obviously sinigang pack
would be way more sour

99:59:59.999 --> 99:59:59.999
than this.

99:59:59.999 --> 99:59:59.999
So, final thoughts?

99:59:59.999 --> 99:59:59.999
What do you guys think?

99:59:59.999 --> 99:59:59.999
- I like it.

99:59:59.999 --> 99:59:59.999
- I mean, Trish, do you know
when people taste from food,

99:59:59.999 --> 99:59:59.999
usually you don't double dip.

99:59:59.999 --> 99:59:59.999
- Oh, sorry.

99:59:59.999 --> 99:59:59.999
- Oh!

99:59:59.999 --> 99:59:59.999
- That's why it became more sour!

99:59:59.999 --> 99:59:59.999
- My grandmother said 
it's going to spoil.

99:59:59.999 --> 99:59:59.999
(laughs)

99:59:59.999 --> 99:59:59.999
- So I hope you guys
have learned something

99:59:59.999 --> 99:59:59.999
in this first episode of Patikim.

99:59:59.999 --> 99:59:59.999
The idea is to kind of explore
Filipino food

99:59:59.999 --> 99:59:59.999
through a different lens,
sprinkling a little bit of science,

99:59:59.999 --> 99:59:59.999
sprinkling a little bit of broscience,
and sprinkling all

99:59:59.999 --> 99:59:59.999
our subjective biases as well.

99:59:59.999 --> 99:59:59.999
This was sinigang.

99:59:59.999 --> 99:59:59.999
Who knows what we're going
to tackle next.

99:59:59.999 --> 99:59:59.999
- It's delicious.

99:59:59.999 --> 99:59:59.999
***Actually mas gusto ko yung sinigang na may gabi. Pero yung creaminess niya para siyang may gabi na rin. So it's a yes.
- The Jed approved.
- Pero mas gusto niya raw yung may gabi, sabi niya. Sabi niya.
(laughs)
- Pero masarap parin siya, very delicious.
- So is it sinigang?
- Yes.
- Say yes it's sinigang.
- Yes, it's sinigang.
- Yey!
(cheers and applauds)
- This is sinigang. Ano kaya yung gagawin namin sa susunod?
- Subscribe mga kaFEATR!
(laughs)