0:00:00.229,0:00:02.873
- Sinigang—it's sour,[br]it's so comforting,

0:00:02.885,0:00:04.248
and apparently, [br]it's one of the best soups

0:00:04.248,0:00:06.194
in the world [br]according to TasteAtlas.

0:00:06.388,0:00:08.672
So what makes it so special[br]and why do Filipinos

0:00:08.672,0:00:10.570
have so many different ways [br]of making it?

0:00:13.795,0:00:17.510
That's where the main asim kilig [br]kind of thing comes out.

0:00:20.448,0:00:23.518
We're here to interrogate, [br]investigate, and most importantly

0:00:23.525,0:00:26.093
tikim (taste) our way through [br]the mysteries of Filipino food.

0:00:26.117,0:00:27.476
This is Patikim.

0:00:29.676,0:00:31.712
So what makes sinigang distinct?

0:00:31.724,0:00:33.954
Well, the secret lies [br]in our very Filipino way

0:00:33.954,0:00:35.744
of adding sourness [br]to everything.

0:00:35.744,0:00:38.284
And depending on where you live, [br]those ingredients

0:00:38.284,0:00:39.726
can vary greatly.

0:00:40.066,0:00:42.841
Sinigang is a verb, [br]and versions will vary

0:00:42.841,0:00:44.237
throughout the archipelago.

0:00:44.249,0:00:46.394
We often associate sour [br]with acid—

0:00:46.394,0:00:49.638
sampaloc, batwan, [br]calamansi, etc—

0:00:49.638,0:00:52.034
and most souring agents [br]have citric acid.

0:00:52.394,0:00:55.348
But I'm wondering [br]if the level of acidity

0:00:55.355,0:00:59.071
in our sinigang is what affects [br]its sourness.

0:00:59.299,0:01:00.820
What do you think, [br]Professor Ara?

0:01:00.820,0:01:01.830
- Thanks, Erwan.

0:01:02.070,0:01:07.057
So the total titratable acidity [br]is one of the basic

0:01:07.065,0:01:11.422
and simple tests for us [br]to determine the amount of acid.

0:01:11.440,0:01:13.933
So when we say amount, [br]that's the concentration

0:01:13.933,0:01:16.495
of acid present in our sample.

0:01:16.503,0:01:19.905
So when it comes to food, [br]there are different types

0:01:19.905,0:01:21.482
of acids present.

0:01:21.495,0:01:25.482
And normally, we report [br]the total titratable acidity

0:01:25.482,0:01:27.693
on the type of acid.

0:01:27.693,0:01:31.215
So right now we will test [br]four samples,

0:01:31.233,0:01:33.714
three of which are fruits.

0:01:33.726,0:01:37.144
We have the calamansi, [br]the biasong, the batwan,

0:01:37.144,0:01:41.484
and then this will be compared [br]to our instant sinigang mix.

0:01:41.484,0:01:44.578
There are different types [br]of acid in food.

0:01:45.370,0:01:49.476
Each fruit will have [br]a distinct type of acid.

0:01:49.476,0:01:52.949
They may not be the same [br]for all of the samples

0:01:52.949,0:01:54.987
that we have tested.

0:01:54.987,0:02:00.505
So that is one factor in terms [br]of the total titratable acidity

0:02:00.505,0:02:03.069
and in terms [br]of the perceived sourness.

0:02:03.071,0:02:06.429
So of course, [br]the acids present in the food

0:02:06.429,0:02:09.216
will greatly contribute [br]to the sour taste

0:02:09.216,0:02:11.068
of a particular dish.

0:02:11.076,0:02:15.724
But it is not normally [br]the amount of acid present

0:02:15.724,0:02:18.265
in the food which dictates [br]the sourness,

0:02:18.265,0:02:21.991
it also is dictated by the type [br]of acid present.

0:02:21.991,0:02:25.644
So during titration,[br]the setup is very simple.

0:02:26.474,0:02:29.739
So we only have a burette [br]and then the reagent,

0:02:29.748,0:02:31.951
just one base, [br]and then an indicator

0:02:31.951,0:02:34.915
for the color change—[br]and that’s it.

0:02:34.988,0:02:39.034
So the titration procedure [br]is pretty straightforward.

0:02:43.781,0:02:45.388
There, it’s starting to turn pink.

0:02:45.388,0:02:47.704
So when we start seeing the pink,

0:02:47.704,0:02:52.168
that means we're getting close[br]to the endpoint.

0:02:52.338,0:02:57.590
That means our base is close [br]to neutralizing the acid

0:02:57.603,0:02:58.955
in the sample.

0:02:59.595,0:03:03.767
The reporting for this is [br]in terms of the type of acid.

0:03:03.875,0:03:08.208
So for example, for calamansi, [br]the dominant acid here

0:03:08.220,0:03:12.937
is citric acid, so we’ll report it [br]in terms of citric acid.

0:03:13.117,0:03:17.173
For sinigang, it also varies [br]depending on the type

0:03:17.176,0:03:18.691
of souring agent.

0:03:18.691,0:03:22.277
For tamarind, it’s tartaric acid;

0:03:22.277,0:03:24.872
for calamansi, it’s citric acid;

0:03:24.872,0:03:27.499
for batwan, I also think [br]it’s citric acid;

0:03:27.499,0:03:30.535
and for kamias, [br]it’s oxalic acid.

0:03:31.221,0:03:35.454
Those different types of acid [br]also have different

0:03:35.454,0:03:37.973
perceived sourness.

0:03:37.978,0:03:42.801
So it doesn’t necessarily mean [br]that the higher the amount

0:03:42.801,0:03:44.893
of acid present in the sample,

0:03:44.893,0:03:47.260
the higher the perceived sourness.

0:03:47.260,0:03:49.667
It depends on the type of acid.

0:03:49.824,0:03:53.702
Among those acids [br]in food related to sinigang,

0:03:53.714,0:03:59.081
tartaric acid has the highest level [br]of perceivable sourness.

0:03:59.081,0:04:03.112
That’s why tamarind [br]is the most common

0:04:03.112,0:04:05.877
souring agent for sinigang.

0:04:06.051,0:04:06.685
There.

0:04:06.685,0:04:12.728
We can already see a pink color.

0:04:14.031,0:04:20.181
So if the color fades quickly, [br]it means we’re still far

0:04:20.181,0:04:21.685
from the endpoint.

0:04:21.685,0:04:26.071
If the pink color takes [br]a while to disappear,

0:04:26.071,0:04:29.617
that means we’re closer [br]to the endpoint—

0:04:30.167,0:04:35.207
or the total volume of base needed [br]to neutralize the acid.

0:04:35.767,0:04:36.476
There.

0:04:36.476,0:04:39.009
That’s the endpoint—pink color.

0:04:39.016,0:04:43.979
So for the instant mix, [br]the volume used was

0:04:43.979,0:04:50.603
around 22.5mL, [br]so it’s less compared

0:04:50.603,0:04:53.028
to the calamansi earlier.

0:04:53.030,0:04:58.308
The calamansi was, [br]if I’m not mistaken, 55mL.

0:04:58.308,0:05:02.001
So 55mL of base volume.

0:05:02.001,0:05:05.579
For the instant mix, it’s 21.5mL, [br]so that means

0:05:05.579,0:05:13.125
our calamansi sample has [br]a higher titrated acidity.

0:05:13.125,0:05:18.862
That just means the volume [br]or concentration of acid present

0:05:18.862,0:05:22.060
in the calamansi is higher compared [br]to the instant mix—

0:05:22.060,0:05:24.912
but that doesn’t necessarily mean [br]that in terms

0:05:24.912,0:05:30.301
of perceived sourness, [br]the calamansi is more sour.

0:05:30.301,0:05:35.616
When it comes to taste, [br]we have no instrument

0:05:35.616,0:05:38.971
that can really measure [br]the degree or intensity

0:05:38.971,0:05:40.568
of a particular taste.

0:05:40.575,0:05:42.749
So as they say, [br]the best instrument

0:05:42.749,0:05:47.295
for detecting taste is still [br]the human tongue.

0:05:47.302,0:05:52.387
So let’s try this biasong [br]with no added water.

0:05:53.021,0:05:54.705
It’s taking a while to turn pink.

0:05:54.737,0:05:55.901
(chuckles)

0:05:55.908,0:05:56.908
Very acidic.

0:05:56.908,0:05:57.908
(continues to chuckle)

0:05:57.908,0:05:59.641
The level is high—yeah.

0:05:59.649,0:06:01.791
So if it finishes quickly, [br]that means there’s only

0:06:01.791,0:06:02.862
a small amount of acid.

0:06:02.862,0:06:06.281
If it takes long or uses [br]a large volume,

0:06:06.289,0:06:08.436
then the acid is high.

0:06:08.676,0:06:14.137
The flavor profile of sinigang [br]is kind of complex—

0:06:14.141,0:06:17.962
it’s like a balance of sweetness, [br]sourness, and saltiness.

0:06:18.292,0:06:23.249
So we’re already at 50mL [br]but it still hasn’t neutralized,

0:06:23.249,0:06:25.134
so we need more base.

0:06:26.120,0:06:29.373
This one is already diluted—[br]I already added water—

0:06:29.377,0:06:35.001
but the volume needed [br]to neutralize the acid is still high.

0:06:36.691,0:06:38.294
There. Faint pink.

0:06:38.299,0:06:39.120
There.

0:06:39.138,0:06:44.988
So 96.3mL is the volume [br]used for diluted biasong—

0:06:44.988,0:06:46.493
with added water.

0:06:46.493,0:06:49.855
So there’s also very high [br]total titratable acidity

0:06:49.855,0:06:51.222
present here.

0:06:51.222,0:06:54.556
Let’s try the batwan. 10mL.

0:06:55.101,0:06:57.606
Let’s try it as-is, no water.

0:06:57.876,0:07:00.605
So batwan is known [br]as a souring agent

0:07:00.605,0:07:02.299
in the Visayas area.

0:07:03.241,0:07:07.008
Oh, just a bit [br]and it turned pink right away.

0:07:07.169,0:07:11.659
For batwan, [br]the volume was small—

0:07:11.659,0:07:16.242
around 3mL to reach [br]the endpoint.

0:07:16.242,0:07:20.147
More or less, calamansi [br]and biasong are close, yes.

0:07:20.147,0:07:22.795
Because we also diluted [br]this one with water.

0:07:23.108,0:07:27.656
So those are the results [br]for these tests.

0:07:27.663,0:07:33.227
So after conducting [br]the total titratable acidity test,

0:07:33.227,0:07:39.085
we found that the batwan [br]has lower total titratable acidity

0:07:39.085,0:07:42.615
as compared to the calamansi [br]and the biasong.

0:07:42.623,0:07:46.055
As for the instant mix, [br]it has a lower

0:07:46.055,0:07:50.380
total titratable acidity also [br]as compared to the biasong

0:07:50.380,0:07:51.849
and the calamansi.

0:07:51.849,0:07:56.095
So Erwan, based on this test, [br]we can conclude

0:07:56.095,0:08:00.768
that we really cannot say [br]that a dish will be sour,

0:08:00.768,0:08:03.392
perceived as sour, [br]if it has higher

0:08:03.392,0:08:05.696
total titratable acidity,

0:08:05.696,0:08:09.508
it still depends on the type [br]of acid present on the dish

0:08:09.508,0:08:11.970
and of course, [br]the other flavors in the dish.

0:08:11.970,0:08:16.516
So what we can do is [br]we can have a sensory evaluation

0:08:16.516,0:08:20.338
of different sinigang dish [br]made or prepared

0:08:20.338,0:08:23.432
with different souring agents [br]and let the people taste,

0:08:23.432,0:08:26.619
let them decide whether [br]or not the perceived sourness

0:08:26.619,0:08:29.532
is acceptable or right for them.

0:08:29.830,0:08:31.626
- We need to get [br]to the bottom of this.

0:08:31.626,0:08:34.045
So we gathered a group [br]of unsuspecting individuals

0:08:34.045,0:08:36.039
to put their taste buds [br]to the test.

0:08:36.057,0:08:38.560
Do they perceive sourness[br]in the same way?

0:08:38.560,0:08:40.740
- Hey, guys! My name is Seth [br]and I'm from Manila.

0:08:40.740,0:08:42.950
- Hi! I'm Ina [br]and I'm from Bacolod.

0:08:42.950,0:08:44.978
- Hi! I'm Trish [br]and I'm from Manila.

0:08:44.978,0:08:46.345
- I'm Martin [br]and I'm from QC—

0:08:46.345,0:08:47.469
Quezon City.

0:08:47.869,0:08:48.881
- Hi! I'm Nika.

0:08:48.883,0:08:52.569
I'm from Misamis Occidental [br]in Mindanao.

0:08:54.088,0:08:55.346
- Yo, what's that?

0:08:55.630,0:08:56.681
(laughs)

0:08:56.699,0:08:58.216
I think this is calamansi.

0:08:58.216,0:08:59.918
I was surprised—[br]it tastes like dipping sauce.

0:09:00.585,0:09:02.371
Because it tastes [br]like dipping sauce.

0:09:05.889,0:09:06.963
- I like this one.

0:09:07.243,0:09:09.077
It kind of tastes [br]like sinigang mix.

0:09:11.653,0:09:12.409
- Okay.

0:09:12.644,0:09:13.764
(chuckles)

0:09:15.164,0:09:15.936
Wow!

0:09:16.570,0:09:17.564
It stings.

0:09:18.038,0:09:18.967
- I'm scared.

0:09:19.437,0:09:20.799
I think this is the sourest one.

0:09:30.412,0:09:31.969
It hurts the roof of my mouth.

0:09:33.756,0:09:34.229
- Christ.

0:09:34.241,0:09:35.081
(chuckles)

0:09:35.704,0:09:37.751
It’s like I’m getting cramps here—[br]hold on.

0:09:39.151,0:09:40.123
- The whole thing?

0:09:42.803,0:09:43.882
I can't bite it.

0:09:45.609,0:09:47.108
It's not coming...

0:09:52.198,0:09:54.100
- You should get a filling first.

0:09:55.136,0:09:56.216
- This is still undercooked.

0:09:58.989,0:10:04.039
- Disclaimer, I have [br]the lowest tolerance to sourness.

0:10:13.845,0:10:14.837
- I inhaled it!

0:10:14.837,0:10:16.685
(coughs)

0:10:19.625,0:10:21.068
I was like, [br]"Oh, Sour Patch Kids,"

0:10:21.068,0:10:23.861
then it just kept going[br]more sour and sour and sour.

0:10:24.721,0:10:26.130
My mouth is still watering.

0:10:26.898,0:10:28.157
- Okay, okay, okay, I get it.

0:10:28.157,0:10:31.084
Sinigang isn't just a soup,[br]it's a cooking technique,

0:10:31.084,0:10:33.174
it's a way of life, some may say.

0:10:33.174,0:10:35.848
It really is a choose [br]your own sourness adventure.

0:10:36.048,0:10:38.466
But why are we Filipinos [br]so obsessed with its tangy

0:10:38.466,0:10:39.539
kick and flavor?

0:10:39.539,0:10:40.856
We're sitting down [br]with Micky Fenix.

0:10:40.856,0:10:42.221
I'm sure she'll have the answers.

0:10:49.733,0:10:51.673
- I'm Michaela Fenix.

0:10:51.673,0:10:53.775
Sometimes I write [br]under Micky Fenix.

0:10:53.775,0:10:57.505
I started writing about food [br]in the 1980s.

0:10:57.505,0:11:00.014
It was just a hobby of some sort.

0:11:00.014,0:11:03.236
After that, people kept [br]on writing me about their food

0:11:03.236,0:11:05.851
because they wanted [br]to showcase their food.

0:11:05.851,0:11:10.093
It's always been a supposed thing [br]about Filipino food

0:11:10.093,0:11:11.313
that we like sour.

0:11:11.325,0:11:13.973
But it's not only us, apparently.

0:11:14.218,0:11:17.145
It's also our Southeast [br]Asian neighbors, ASEAN,

0:11:17.530,0:11:19.615
and then around the world.

0:11:20.147,0:11:23.432
Bryan Koh wrote something [br]about that in one book

0:11:23.432,0:11:26.222
that we did, and he said [br]sourness apparently

0:11:26.222,0:11:29.439
releases serotonin[br]and it's something

0:11:29.439,0:11:31.008
that makes us feel good.

0:11:31.142,0:11:33.956
I would like to add to that [br]that sourness

0:11:33.956,0:11:35.983
actually wets the appetite.

0:11:36.311,0:11:39.508
And the Filipino... it's so crazy.

0:11:39.508,0:11:41.760
You go to any carinderia, [br]you eat there,

0:11:42.026,0:11:45.527
the Filipino diner will always ask [br]for soup,

0:11:45.527,0:11:48.170
and usually the soup is sinigang.

0:11:48.507,0:11:54.125
So I think that sort [br]of establishes it as something

0:11:54.125,0:11:58.903
that we need to have in our meals—[br]something sour.

0:11:58.910,0:12:02.589
Also, because we have pickles— [br]atchara.

0:12:02.589,0:12:05.514
We need something [br]to balance, let's say,

0:12:05.514,0:12:08.227
richness with sour [br]so that you temper

0:12:08.227,0:12:10.206
the richness of a food.

0:12:10.666,0:12:14.434
So the sourness always has [br]to be there somehow,

0:12:14.434,0:12:15.103
you know.

0:12:15.103,0:12:21.139
And of course, [br]our penchant for sauce.

0:12:21.139,0:12:24.020
And I think many Filipinos [br]are like that also in a sense.

0:12:24.020,0:12:24.714
Like me.

0:12:24.714,0:12:27.155
I mean, when I look [br]at the food and see—

0:12:27.155,0:12:30.129
what would enhance the food,

0:12:30.435,0:12:32.440
what would make it taste better.

0:12:32.860,0:12:37.039
We all have the same preference [br]for sourness also

0:12:37.039,0:12:38.953
in our ASEAN neighbors.

0:12:38.977,0:12:40.224
I was so surprised.

0:12:40.224,0:12:45.226
One time I was researching,[br]and then I saw Malaysia

0:12:45.226,0:12:49.614
had singgang[br]and then they use kamias.

0:12:50.915,0:12:54.535
So I said to myself, [br]"Doesn't that sound sinigang?"

0:12:55.104,0:12:56.403
It's very near us.

0:12:56.806,0:12:59.194
But they also have other things [br]apart from that.

0:12:59.194,0:13:02.494
I mean, it depends on where [br]in Malaysia you are.

0:13:02.993,0:13:06.105
They have all this sort [br]of sour food.

0:13:06.551,0:13:10.173
And I said to myself, [br]when we were doing the book

0:13:10.173,0:13:13.828
"Table for 10," [br]which is shared ASEAN food,

0:13:13.828,0:13:17.330
we thought, "My gosh, [br]we're practically the same."

0:13:17.330,0:13:18.445
We just...

0:13:18.453,0:13:19.593
Even if...

0:13:19.593,0:13:25.408
We did call the food the same,[br]"sinigang," "singgang."

0:13:25.420,0:13:26.317
You know?

0:13:26.317,0:13:29.627
What's nice about sinigang[br]is you can put in anything

0:13:29.627,0:13:31.908
and make it sinigang[br]and make it sour.

0:13:31.908,0:13:36.779
So I remember when I was in Cebu, [br]they would always chide me

0:13:36.779,0:13:38.666
and say, because I am from Luzon,

0:13:39.350,0:13:42.059
"Your sinigang is so sour."

0:13:42.059,0:13:43.346
They would always say that.

0:13:43.355,0:13:47.301
And then, I would return,[br]"Yours lack sourness."

0:13:47.301,0:13:48.061
(chuckles)

0:13:48.061,0:13:51.016
The difference is there[br]but it's the same in terms

0:13:51.016,0:13:52.865
of sour soup.

0:13:52.878,0:13:56.274
I think the MSG scare [br]is just too much.

0:13:56.277,0:13:59.040
You have soy sauce, [br]which is MSG,

0:13:59.308,0:14:01.555
and we use it all the time.

0:14:01.555,0:14:05.191
And for me, the mere fact [br]that food companies

0:14:05.191,0:14:09.931
are doing convenience food helps [br]in promoting our food

0:14:09.931,0:14:11.593
in the world, you know,

0:14:11.593,0:14:17.329
so at least people will get [br]to know us through that even if...

0:14:17.329,0:14:20.843
Because if we teach them [br]from scratch,

0:14:20.861,0:14:22.665
it's not going to be appealing [br]to them.

0:14:22.665,0:14:25.607
First of all, where will they get [br]the sampaloc, right?

0:14:25.607,0:14:27.562
Where will they get the kamias?

0:14:27.562,0:14:31.546
It's convenience. Yeah.

0:14:32.052,0:14:36.555
It's our culture, our penchant [br]for liking sour things.

0:14:37.033,0:14:39.489
- The best thing [br]about understanding a dish

0:14:39.489,0:14:43.370
and getting to know it intimately, [br]knowing its history,

0:14:43.370,0:14:47.101
trying to understand [br]its context, its milieu,

0:14:47.101,0:14:50.997
is that it gives you the tools [br]to kind of appropriate it

0:14:50.997,0:14:53.882
subjectively in terms [br]of what you think

0:14:53.882,0:14:56.414
is the best version of the dish.

0:14:56.414,0:14:59.133
Sinigang is something [br]that we all grew up eating,

0:14:59.133,0:15:01.127
we all have [br]that shared memory of it.

0:15:01.203,0:15:04.799
But as we've seen, [br]flavor is very personal.

0:15:04.799,0:15:06.777
So if you're someone [br]that likes to cook at home,

0:15:06.777,0:15:08.478
especially when it comes [br]to Filipino food,

0:15:08.478,0:15:11.563
especially one of these dishes [br]that's more of a category,

0:15:11.563,0:15:13.951
less of a dish, [br]more of a technique

0:15:13.951,0:15:17.841
and a cooking style [br]and less of a prescription,

0:15:17.841,0:15:20.273
then it should give you [br]the liberty to eventually

0:15:20.273,0:15:22.455
make your own recipe regionalistic.

0:15:22.578,0:15:24.541
We can actually get [br]different ingredients

0:15:24.541,0:15:25.799
from different parts [br]of the Philippines

0:15:25.799,0:15:27.191
and come up [br]with something different.

0:15:27.191,0:15:30.055
And I feel the combination [br]of batwan and sampaloc

0:15:30.055,0:15:33.278
is absolutely beautiful [br]when it comes to this soup.

0:15:33.278,0:15:34.507
Right, Jed? Awesome.

0:15:34.507,0:15:35.285
Let's get cooking.

0:15:36.107,0:15:38.026
So that goes into our pot here.

0:15:38.428,0:15:40.721
And right away [br]with our tomatoes

0:15:41.015,0:15:42.139
and my onion.

0:15:42.332,0:15:43.805
So these will just be quartered.

0:15:44.447,0:15:45.993
All that goes into our pot.

0:15:47.175,0:15:48.259
Give some water, Jed.

0:15:48.959,0:15:49.808
Thank you, sir.

0:15:50.267,0:15:51.506
Add your water inside.

0:15:51.843,0:15:53.021
With some fish sauce.

0:15:53.344,0:15:54.739
Just a little bit for now.

0:15:54.958,0:15:57.199
Just a preference,[br]slices of ginger.

0:15:57.218,0:15:59.040
And we're gonna wait [br]for that first boil to come up,

0:15:59.103,0:16:00.675
and then skim off [br]some of that protein.

0:16:01.723,0:16:03.547
So you've got a nice [br]clear-ish broth.

0:16:03.565,0:16:05.733
Obviously, this is not supposed [br]to be a clear soup.

0:16:06.343,0:16:08.692
If you wanted to be really kind [br]of particular about it,

0:16:08.692,0:16:11.677
you could clean it up with, [br]like, a egg white raft

0:16:11.677,0:16:12.643
or something.

0:16:12.739,0:16:15.044
I'm gonna add [br]some crushed tomatoes here.

0:16:15.044,0:16:16.612
There's nothing else in here.

0:16:16.636,0:16:17.989
It's just gonna give it [br]a nice color.

0:16:18.069,0:16:20.245
And I'm gonna add the tamarind [br]and the batwan in here.

0:16:20.520,0:16:22.021
And I think [br]if you're a restaurant...

0:16:22.049,0:16:24.629
This is maybe controversial, [br]but personal opinion.

0:16:25.400,0:16:26.982
If you're a restaurant—

0:16:27.542,0:16:30.371
like a proper sit-down restaurant[br]making sinigang,

0:16:30.711,0:16:33.168
I really don't think you should be[br]using sinigang packs,

0:16:33.679,0:16:36.249
because you go to restaurants, [br]you know, for food,

0:16:36.261,0:16:39.415
be prepared with love, [br]and it should be a labor of love.

0:16:39.765,0:16:41.512
And if you're using a pack [br]in a restaurant,

0:16:42.319,0:16:45.393
unless it's a fast food place, [br]I really don't think it has

0:16:45.393,0:16:46.440
its place there.

0:16:46.470,0:16:48.117
But I'm not a hater.

0:16:48.662,0:16:49.789
I don't not like it.

0:16:49.808,0:16:51.956
I just think there's a time [br]and place for it.

0:16:52.196,0:16:53.958
So you'll see the batwan [br]and the tamarind

0:16:53.970,0:16:55.804
have kind of doubled in size.

0:16:56.314,0:16:58.302
And this has a lot of flavor.

0:16:58.320,0:16:59.826
So when you kind [br]of press this down

0:16:59.826,0:17:02.748
and you get kind [br]of that milky pulp,

0:17:05.951,0:17:11.261
that's where the main asim kilig [br]kind of thing comes out.

0:17:11.268,0:17:13.599
So this is just a more [br]modern way of doing it.

0:17:13.599,0:17:16.299
So basically you could [br]kind of mash it,

0:17:16.299,0:17:19.305
but I do feel like [br]there's way more flavor trapped

0:17:19.305,0:17:20.454
in there.

0:17:20.845,0:17:22.762
So I'm going to go ahead [br]and blend it

0:17:22.775,0:17:24.185
because it is soft enough.

0:17:25.705,0:17:27.911
So I'm going to transfer all [br]of this into my blender.

0:17:28.577,0:17:29.640
Okay, let me blend this.

0:17:37.158,0:17:39.578
You can see the color [br]of our brothel

0:17:39.596,0:17:42.935
is cooked crazy milky, [br]which is how I like it.

0:17:42.944,0:17:45.848
And there's no taro [br]or anything in there, right?

0:17:45.856,0:17:48.135
So we got that milkiness just [br]from the tamarind

0:17:48.135,0:17:50.682
and the batwan,[br]and that's why I like blending it.

0:17:51.311,0:17:55.726
We go in with our radish [br]and with our eggplant.

0:17:56.566,0:17:58.529
Our kangkong stems.

0:17:59.254,0:18:02.190
And then right before serving, [br]we're gonna add in

0:18:02.190,0:18:03.853
our kangkong leaves.

0:18:04.376,0:18:07.810
And at this point is [br]when you can kind of season

0:18:07.810,0:18:08.863
a little bit, and then [br]we're going to add

0:18:08.863,0:18:10.555
more seasoning later [br]as needed.

0:18:11.351,0:18:12.283
Try this out.

0:18:16.729,0:18:18.421
When I have friends who come [br]to the Philippines

0:18:18.421,0:18:20.426
for the first time, you know, [br]I always get asked,

0:18:20.426,0:18:22.007
you know, "Where should we go? [br]What should we try?"

0:18:22.007,0:18:22.734
and everything.

0:18:23.074,0:18:24.633
Filipino food is so diverse, right?

0:18:24.651,0:18:26.808
And a lot of what we do here [br]in FEATR talks

0:18:26.808,0:18:29.333
about how diverse it is [br]and how many different types

0:18:29.333,0:18:32.131
of cuisines and cultures [br]have kind of imbued

0:18:32.131,0:18:33.268
the local flavors.

0:18:33.819,0:18:37.501
But things that are sour [br]and acidic are so distinct

0:18:37.501,0:18:38.601
to a Filipino.

0:18:38.795,0:18:40.983
If you were to ask me [br]what is one flavor profile

0:18:40.983,0:18:43.171
that makes Filipino food [br]different from the rest,

0:18:43.513,0:18:47.388
I would say it is our love for [br]and our penchant

0:18:47.388,0:18:48.753
for things that are sour.

0:18:48.753,0:18:50.553
And you can see that [br]through dishes like sinigang,

0:18:50.553,0:18:52.739
but you can also see it [br]through our dipping sauce.

0:18:52.758,0:18:56.309
Our dipping sauces always have [br]something acidic, citric acid,

0:18:56.309,0:18:58.643
or has some sort [br]of sourness to it as well,

0:18:58.643,0:19:02.069
to balance our love for richness [br]and our love

0:19:02.069,0:19:03.182
for kind of fattiness.

0:19:03.182,0:19:06.150
Dinuguan—the sourness [br]is also key to make that dish,

0:19:06.150,0:19:07.615
like, more palatable.

0:19:08.655,0:19:10.361
So Jed brought all his friends.

0:19:11.270,0:19:12.386
- Wow. Smells great.

0:19:12.679,0:19:13.948
- Okay. Who wants to try it?

0:19:14.178,0:19:15.540
- We all want to try it, [br]of course.

0:19:15.833,0:19:16.682
- Let's go!

0:19:17.802,0:19:20.153
- Did you sauté the...?

0:19:20.622,0:19:21.627
- No, boiled it.

0:19:21.881,0:19:23.690
- Oh, you boiled it. Okay.

0:19:24.705,0:19:27.769
- Did you sauté your stuff[br]for your sinigang?

0:19:31.026,0:19:32.142
- Careful with the knife.

0:19:32.167,0:19:35.302
- Wow, it’s almost like [br]it has taro.

0:19:35.309,0:19:36.153
- So what do you guys think?

0:19:36.153,0:19:37.696
Yes, I used tamarind and batwan.

0:19:37.696,0:19:38.305
- Delicious.

0:19:38.475,0:19:39.987
- I love the sourness.

0:19:40.425,0:19:41.380
- It's also tender.

0:19:41.396,0:19:44.246
- So sometimes it's really hard[br]to get the sourness

0:19:44.866,0:19:47.178
we now associate with it,[br]but I think this is pretty close.

0:19:48.408,0:19:50.120
Like, obviously sinigang pack[br]would be way more sour

0:19:50.120,0:19:51.142
than this.

0:19:51.378,0:19:52.372
So, final thoughts?

0:19:52.652,0:19:53.437
What do you guys think?

0:19:53.592,0:19:54.360
- I like it.

0:19:55.475,0:19:58.243
- I mean, Trish, do you know[br]when people taste from food,

0:19:58.469,0:19:59.945
usually you don't double dip.

0:19:59.945,0:20:00.798
- Oh, sorry.

0:20:01.006,0:20:02.814
- Oh!

0:20:03.069,0:20:04.661
- That's why it became more sour!

0:20:04.859,0:20:07.858
- My grandmother said [br]it's going to spoil.

0:20:07.858,0:20:08.832
(laughs)

0:20:09.759,0:20:11.473
- So I hope you guys[br]have learned something

0:20:11.473,0:20:14.517
in this first episode of Patikim.

0:20:16.244,0:20:19.047
The idea is to kind of explore[br]Filipino food

0:20:19.047,0:20:22.213
through a different lens,[br]sprinkling a little bit of science,

0:20:22.213,0:20:25.125
sprinkling a little bit of broscience,[br]and sprinkling all

0:20:25.125,0:20:27.696
our subjective biases as well.

0:20:28.387,0:20:29.283
This was sinigang.

0:20:29.544,0:20:30.855
Who knows what we're going[br]to tackle next.

0:20:31.259,0:20:31.962
- It's delicious.

0:20:32.095,0:20:35.619
Actually, I prefer sinigang with taro.

0:20:35.627,0:20:38.142
But its creaminess—[br]it’s almost like

0:20:38.142,0:20:41.111
it already has taro. [br]So it’s a yes.

0:20:41.125,0:20:42.989
- Dajed approved.

0:20:43.244,0:20:45.072
- But he said he still prefers [br]the one with taro.

0:20:45.072,0:20:45.708
That’s what he said.

0:20:45.708,0:20:46.423
(laughs)

0:20:48.016,0:20:50.945
- But it’s still delicious, [br]very delicious.

0:20:50.945,0:20:51.806
- So is it sinigang?

0:20:51.919,0:20:52.482
- Yes.

0:20:53.225,0:20:54.566
- Say “Yes, it’s sinigang.”

0:20:54.566,0:20:55.728
- Yes, it’s sinigang.

0:20:55.878,0:20:57.873
- Yay!

0:20:58.914,0:21:00.055
- This is sinigang.

0:21:00.055,0:21:01.842
What do you think we’ll make next?

0:21:01.842,0:21:03.272
- Subscribe, ka-FEATR!

0:21:03.569,0:21:04.870
(laughs)

0:21:04.882,0:21:05.608
- Bye!

0:21:05.792,0:21:07.277
- Comment down below.