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 we only have a burette [br]and then the reagent,

9:59:59.000,9:59:59.000
just one base, [br]and then an indicator

9:59:59.000,9:59:59.000
for the color change—[br]and that’s it.

9:59:59.000,9:59:59.000
So the titration procedure [br]is pretty straightforward.

9:59:59.000,9:59:59.000
There, it’s starting to turn pink.

9:59:59.000,9:59:59.000
So when we start seeing the pink,

9:59:59.000,9:59:59.000
that means we're getting close[br]to the endpoint.

9:59:59.000,9:59:59.000
That means our base is close [br]to neutralizing the acid

9:59:59.000,9:59:59.000
in the sample.

9:59:59.000,9:59:59.000
The reporting for this is [br]in terms of the type of acid.

9:59:59.000,9:59:59.000
So for example, for calamansi, [br]the dominant acid here

9:59:59.000,9:59:59.000
is citric acid, so we’ll report it [br]in terms of citric acid.

9:59:59.000,9:59:59.000
For sinigang, it also varies [br]depending on the type

9:59:59.000,9:59:59.000
of souring agent.

9:59:59.000,9:59:59.000
For tamarind, it’s tartaric acid;

9:59:59.000,9:59:59.000
for calamansi, it’s citric acid;

9:59:59.000,9:59:59.000
for batwan, I also think [br]it’s citric acid;

9:59:59.000,9:59:59.000
and for kamias, [br]it’s oxalic acid.

9:59:59.000,9:59:59.000
Those different types of acid [br]also have different

9:59:59.000,9:59:59.000
perceived sourness.

9:59:59.000,9:59:59.000
So it doesn’t necessarily mean [br]that the higher the amount

9:59:59.000,9:59:59.000
of acid present in the sample,

9:59:59.000,9:59:59.000
the higher the perceived sourness.

9:59:59.000,9:59:59.000
It depends on the type of acid.

9:59:59.000,9:59:59.000
Among those acids [br]in food related to sinigang,

9:59:59.000,9:59:59.000
tartaric acid has the highest level [br]of perceivable sourness.

9:59:59.000,9:59:59.000
That’s why tamarind [br]is the most common

9:59:59.000,9:59:59.000
souring agent for sinigang.

9:59:59.000,9:59:59.000
There.

9:59:59.000,9:59:59.000
We can already see a pink color.

9:59:59.000,9:59:59.000
So if the color fades quickly, [br]it means we’re still far

9:59:59.000,9:59:59.000
from the endpoint.

9:59:59.000,9:59:59.000
If the pink color takes [br]a while to disappear,

9:59:59.000,9:59:59.000
that means we’re closer [br]to the endpoint—

9:59:59.000,9:59:59.000
or the total volume of base needed [br]to neutralize the acid.

9:59:59.000,9:59:59.000
There.

9:59:59.000,9:59:59.000
That’s the endpoint—pink color.

9:59:59.000,9:59:59.000
So for the instant mix, [br]the volume used was

9:59:59.000,9:59:59.000
around 22.5mL, [br]so it’s less compared

9:59:59.000,9:59:59.000
to the calamansi earlier.

9:59:59.000,9:59:59.000
The calamansi was, [br]if I’m not mistaken, 55mL.

9:59:59.000,9:59:59.000
So 55mL of base volume.

9:59:59.000,9:59:59.000
For the instant mix, it’s 21.5mL, [br]so that means

9:59:59.000,9:59:59.000
our calamansi sample has [br]a higher titrated acidity.

9:59:59.000,9:59:59.000
That just means the volume [br]or concentration of acid present

9:59:59.000,9:59:59.000
in the calamansi is higher compared [br]to the instant mix—

9:59:59.000,9:59:59.000
but that doesn’t necessarily mean [br]that in terms

9:59:59.000,9:59:59.000
of perceived sourness, [br]the calamansi is more sour.

9:59:59.000,9:59:59.000
When it comes to taste, [br]we have no instrument

9:59:59.000,9:59:59.000
that can really measure [br]the degree or intensity

9:59:59.000,9:59:59.000
of a particular taste.

9:59:59.000,9:59:59.000
So as they say, [br]the best instrument

9:59:59.000,9:59:59.000
for detecting taste is still [br]the human tongue.

9:59:59.000,9:59:59.000
So let’s try this biasong [br]with no added water.

9:59:59.000,9:59:59.000
It’s taking a while to turn pink. [br]Very acidic.

9:59:59.000,9:59:59.000
The level is high—yeah.

9:59:59.000,9:59:59.000
So if it finishes quickly, [br]that means there’s only

9:59:59.000,9:59:59.000
a small amount of acid.

9:59:59.000,9:59:59.000
If it takes long or uses [br]a large volume,

9:59:59.000,9:59:59.000
then the acid is high.

9:59:59.000,9:59:59.000
The flavor profile of sinigang [br]is kind of complex—

9:59:59.000,9:59:59.000
it’s like a balance of sweetness, [br]sourness, and saltiness.

9:59:59.000,9:59:59.000
So we’re already at 50mL [br]but it still hasn’t neutralized,

9:59:59.000,9:59:59.000
so we need more base.

9:59:59.000,9:59:59.000
This one is already diluted—[br]I already added water—

9:59:59.000,9:59:59.000
but the volume needed [br]to neutralize the acid is still high.

9:59:59.000,9:59:59.000
There. Faint pink.

9:59:59.000,9:59:59.000
There.

9:59:59.000,9:59:59.000
So the volume used [br]for diluted biasong—

9:59:59.000,9:59:59.000
with added water—is 96.3mL.

9:59:59.000,9:59:59.000
So there’s also very high [br]total titratable acidity

9:59:59.000,9:59:59.000
present here.

9:59:59.000,9:59:59.000
Let’s try the batwan. 10mL.

9:59:59.000,9:59:59.000
Let’s try it as-is, no water.

9:59:59.000,9:59:59.000
So batwan is known [br]as a souring agent

9:59:59.000,9:59:59.000
in the Visayas area.

9:59:59.000,9:59:59.000
Oh, just a bit [br]and it turned pink right away.

9:59:59.000,9:59:59.000
For batwan, [br]the volume was small—

9:59:59.000,9:59:59.000
around 3mL to reach [br]the endpoint.

9:59:59.000,9:59:59.000
More or less, calamansi [br]and biasong are close, yes.

9:59:59.000,9:59:59.000
Because we also diluted [br]this one with water.

9:59:59.000,9:59:59.000
So those are the results [br]for these tests.

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
I think this is calamansi.

9:59:59.000,9:59:59.000
I was surprised—[br]it tastes like dipping sauce.

9:59:59.000,9:59:59.000
Because it tastes [br]like dipping sauce.

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
It stings.

9:59:59.000,9:59:59.000
- I'm scared.

9:59:59.000,9:59:59.000
I think this is the sourest one.

9:59:59.000,9:59:59.000
It hurts the roof of my mouth.

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

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
You should get a filling first, Ate.

9:59:59.000,9:59:59.000
- This is still undercooked.

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. Smells great.

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
- Careful with the knife.

9:59:59.000,9:59:59.000
- Wow, it’s almost like [br]it has taro.

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, I prefer sinigang with taro.

9:59:59.000,9:59:59.000
But its creaminess—[br]it’s almost like

9:59:59.000,9:59:59.000
it already has taro. [br]So it’s a yes.

9:59:59.000,9:59:59.000
- The Jed approved.

9:59:59.000,9:59:59.000
- But he said he still prefers [br]the one with taro.

9:59:59.000,9:59:59.000
That’s what he said.

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

9:59:59.000,9:59:59.000
- But it’s still delicious, [br]very delicious.

9:59:59.000,9:59:59.000
- So is it sinigang?

9:59:59.000,9:59:59.000
- Yes.

9:59:59.000,9:59:59.000
- Say “yes, it’s sinigang.”

9:59:59.000,9:59:59.000
- Yes, it’s sinigang.

9:59:59.000,9:59:59.000
- Yay!

9:59:59.000,9:59:59.000
- This is sinigang.

9:59:59.000,9:59:59.000
What do you think we’ll make next?

9:59:59.000,9:59:59.000
- Subscribe, ka-FEATR!