1
00:00:00,229 --> 00:00:02,873
- Sinigang—it's sour,
it's so comforting,

2
00:00:02,885 --> 00:00:04,248
and apparently, 
it's one of the best soups

3
00:00:04,248 --> 00:00:06,194
in the world 
according to TasteAtlas.

4
00:00:06,388 --> 00:00:08,672
So what makes it so special
and why do Filipinos

5
00:00:08,672 --> 00:00:10,570
have so many different ways 
of making it?

6
00:00:13,795 --> 00:00:17,510
That's where the main asim kilig 
kind of thing comes out.

7
00:00:20,448 --> 00:00:23,518
We're here to interrogate, 
investigate, and most importantly

8
00:00:23,525 --> 00:00:26,093
tikim (taste) our way through 
the mysteries of Filipino food.

9
00:00:26,117 --> 00:00:27,476
This is Patikim.

10
00:00:29,676 --> 00:00:31,712
So what makes sinigang distinct?

11
00:00:31,724 --> 00:00:33,954
Well, the secret lies 
in our very Filipino way

12
00:00:33,954 --> 00:00:35,744
of adding sourness 
to everything.

13
00:00:35,744 --> 00:00:38,284
And depending on where you live, 
those ingredients

14
00:00:38,284 --> 00:00:39,726
can vary greatly.

15
00:00:40,066 --> 00:00:42,841
Sinigang is a verb, 
and versions will vary

16
00:00:42,841 --> 00:00:44,237
throughout the archipelago.

17
00:00:44,249 --> 00:00:46,394
We often associate sour 
with acid—

18
00:00:46,394 --> 00:00:49,638
sampaloc, batwan, 
calamansi, etc—

19
00:00:49,638 --> 00:00:52,034
and most souring agents 
have citric acid.

20
00:00:52,394 --> 00:00:55,348
But I'm wondering 
if the level of acidity

21
00:00:55,355 --> 00:00:59,071
in our sinigang is what affects 
its sourness.

22
00:00:59,299 --> 00:01:00,820
What do you think, 
Professor Ara?

23
00:01:00,820 --> 00:01:01,830
- Thanks, Erwan.

24
00:01:02,070 --> 00:01:07,057
So the total titratable acidity 
is one of the basic

25
00:01:07,065 --> 00:01:11,422
and simple tests for us 
to determine the amount of acid.

26
00:01:11,440 --> 00:01:13,933
So when we say amount, 
that's the concentration

27
00:01:13,933 --> 00:01:16,495
of acid present in our sample.

28
00:01:16,503 --> 00:01:19,905
So when it comes to food, 
there are different types

29
00:01:19,905 --> 00:01:21,482
of acids present.

30
00:01:21,495 --> 00:01:25,482
And normally, we report 
the total titratable acidity

31
00:01:25,482 --> 00:01:27,693
on the type of acid.

32
00:01:27,693 --> 00:01:31,215
So right now we will test 
four samples,

33
00:01:31,233 --> 00:01:33,714
three of which are fruits.

34
00:01:33,726 --> 00:01:37,144
We have the calamansi, 
the biasong, the batwan,

35
00:01:37,144 --> 00:01:41,484
and then this will be compared 
to our instant sinigang mix.

36
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There are different types 
of acid in food.

37
00:01:45,370 --> 00:01:49,476
Each fruit will have 
a distinct type of acid.

38
00:01:49,476 --> 00:01:52,949
They may not be the same 
for all of the samples

39
00:01:52,949 --> 00:01:54,987
that we have tested.

40
00:01:54,987 --> 00:02:00,505
So that is one factor in terms 
of the total titratable acidity

41
00:02:00,505 --> 00:02:03,069
and in terms 
of the perceived sourness.

42
00:02:03,071 --> 00:02:06,429
So of course, 
the acids present in the food

43
00:02:06,429 --> 00:02:09,216
will greatly contribute 
to the sour taste

44
00:02:09,216 --> 00:02:11,068
of a particular dish.

45
00:02:11,076 --> 00:02:15,724
But it is not normally 
the amount of acid present

46
00:02:15,724 --> 00:02:18,265
in the food which dictates 
the sourness,

47
00:02:18,265 --> 00:02:21,991
it also is dictated by the type 
of acid present.

48
00:02:21,991 --> 00:02:25,644
So during titration,
the setup is very simple.

49
00:02:26,474 --> 00:02:29,739
So we only have a burette 
and then the reagent,

50
00:02:29,748 --> 00:02:31,951
just one base, 
and then an indicator

51
00:02:31,951 --> 00:02:34,915
for the color change—
and that’s it.

52
00:02:34,988 --> 00:02:39,034
So the titration procedure 
is pretty straightforward.

53
00:02:43,781 --> 00:02:45,388
There, it’s starting to turn pink.

54
00:02:45,388 --> 00:02:47,704
So when we start seeing the pink,

55
00:02:47,704 --> 00:02:52,168
that means we're getting close
to the endpoint.

56
00:02:52,338 --> 00:02:57,590
That means our base is close 
to neutralizing the acid

57
00:02:57,603 --> 00:02:58,955
in the sample.

58
00:02:59,595 --> 00:03:03,767
The reporting for this is 
in terms of the type of acid.

59
00:03:03,875 --> 00:03:08,208
So for example, for calamansi, 
the dominant acid here

60
00:03:08,220 --> 00:03:12,937
is citric acid, so we’ll report it 
in terms of citric acid.

61
00:03:13,117 --> 00:03:17,173
For sinigang, it also varies 
depending on the type

62
00:03:17,176 --> 00:03:18,691
of souring agent.

63
00:03:18,691 --> 00:03:22,277
For tamarind, it’s tartaric acid;

64
00:03:22,277 --> 00:03:24,872
for calamansi, it’s citric acid;

65
00:03:24,872 --> 00:03:27,499
for batwan, I also think 
it’s citric acid;

66
00:03:27,499 --> 00:03:30,535
and for kamias, 
it’s oxalic acid.

67
00:03:31,221 --> 00:03:35,454
Those different types of acid 
also have different

68
00:03:35,454 --> 00:03:37,973
perceived sourness.

69
00:03:37,978 --> 00:03:42,801
So it doesn’t necessarily mean 
that the higher the amount

70
00:03:42,801 --> 00:03:44,893
of acid present in the sample,

71
00:03:44,893 --> 00:03:47,260
the higher the perceived sourness.

72
00:03:47,260 --> 00:03:49,667
It depends on the type of acid.

73
00:03:49,824 --> 00:03:53,702
Among those acids 
in food related to sinigang,

74
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tartaric acid has the highest level 
of perceivable sourness.

75
00:03:59,081 --> 00:04:03,112
That’s why tamarind 
is the most common

76
00:04:03,112 --> 00:04:05,877
souring agent for sinigang.

77
00:04:06,051 --> 00:04:06,685
There.

78
00:04:06,685 --> 00:04:12,728
We can already see a pink color.

79
00:04:14,031 --> 00:04:20,181
So if the color fades quickly, 
it means we’re still far

80
00:04:20,181 --> 00:04:21,685
from the endpoint.

81
00:04:21,685 --> 00:04:26,071
If the pink color takes 
a while to disappear,

82
00:04:26,071 --> 00:04:29,617
that means we’re closer 
to the endpoint—

83
00:04:30,167 --> 00:04:35,207
or the total volume of base needed 
to neutralize the acid.

84
00:04:35,767 --> 00:04:36,476
There.

85
00:04:36,476 --> 00:04:39,009
That’s the endpoint—pink color.

86
00:04:39,016 --> 00:04:43,979
So for the instant mix, 
the volume used was

87
00:04:43,979 --> 00:04:50,603
around 22.5mL, 
so it’s less compared

88
00:04:50,603 --> 00:04:53,028
to the calamansi earlier.

89
00:04:53,030 --> 00:04:58,308
The calamansi was, 
if I’m not mistaken, 55mL.

90
00:04:58,308 --> 00:05:02,001
So 55mL of base volume.

91
00:05:02,001 --> 00:05:05,579
For the instant mix, it’s 21.5mL, 
so that means

92
00:05:05,579 --> 00:05:13,125
our calamansi sample has 
a higher titrated acidity.

93
00:05:13,125 --> 00:05:18,862
That just means the volume 
or concentration of acid present

94
00:05:18,862 --> 00:05:22,060
in the calamansi is higher compared 
to the instant mix—

95
00:05:22,060 --> 00:05:24,912
but that doesn’t necessarily mean 
that in terms

96
00:05:24,912 --> 00:05:30,301
of perceived sourness, 
the calamansi is more sour.

97
00:05:30,301 --> 00:05:35,616
When it comes to taste, 
we have no instrument

98
00:05:35,616 --> 00:05:38,971
that can really measure 
the degree or intensity

99
00:05:38,971 --> 00:05:40,568
of a particular taste.

100
00:05:40,575 --> 00:05:42,749
So as they say, 
the best instrument

101
00:05:42,749 --> 00:05:47,295
for detecting taste is still 
the human tongue.

102
00:05:47,302 --> 00:05:52,387
So let’s try this biasong 
with no added water.

103
00:05:53,021 --> 00:05:54,705
It’s taking a while to turn pink.

104
00:05:54,737 --> 00:05:55,901
(chuckles)

105
00:05:55,908 --> 00:05:56,908
Very acidic.

106
00:05:56,908 --> 00:05:57,908
(continues to chuckle)

107
00:05:57,908 --> 00:05:59,641
The level is high—yeah.

108
00:05:59,649 --> 00:06:01,791
So if it finishes quickly, 
that means there’s only

109
00:06:01,791 --> 00:06:02,862
a small amount of acid.

110
00:06:02,862 --> 00:06:06,281
If it takes long or uses 
a large volume,

111
00:06:06,289 --> 00:06:08,436
then the acid is high.

112
00:06:08,676 --> 00:06:14,137
The flavor profile of sinigang 
is kind of complex—

113
00:06:14,141 --> 00:06:17,962
it’s like a balance of sweetness, 
sourness, and saltiness.

114
00:06:18,292 --> 00:06:23,249
So we’re already at 50mL 
but it still hasn’t neutralized,

115
00:06:23,249 --> 00:06:25,134
so we need more base.

116
00:06:26,120 --> 00:06:29,373
This one is already diluted—
I already added water—

117
00:06:29,377 --> 00:06:35,001
but the volume needed 
to neutralize the acid is still high.

118
00:06:36,691 --> 00:06:38,294
There. Faint pink.

119
00:06:38,299 --> 00:06:39,120
There.

120
00:06:39,138 --> 00:06:44,988
So 96.3mL is the volume 
used for diluted biasong—

121
00:06:44,988 --> 00:06:46,493
with added water.

122
00:06:46,493 --> 00:06:49,855
So there’s also very high 
total titratable acidity

123
00:06:49,855 --> 00:06:51,222
present here.

124
00:06:51,222 --> 00:06:54,556
Let’s try the batwan. 10mL.

125
00:06:55,101 --> 00:06:57,606
Let’s try it as-is, no water.

126
00:06:57,876 --> 00:07:00,605
So batwan is known 
as a souring agent

127
00:07:00,605 --> 00:07:02,299
in the Visayas area.

128
00:07:03,241 --> 00:07:07,008
Oh, just a bit 
and it turned pink right away.

129
00:07:07,169 --> 00:07:11,659
For batwan, 
the volume was small—

130
00:07:11,659 --> 00:07:16,242
around 3mL to reach 
the endpoint.

131
00:07:16,242 --> 00:07:20,147
More or less, calamansi 
and biasong are close, yes.

132
00:07:20,147 --> 00:07:22,795
Because we also diluted 
this one with water.

133
00:07:23,108 --> 00:07:27,656
So those are the results 
for these tests.

134
00:07:27,663 --> 00:07:33,227
So after conducting 
the total titratable acidity test,

135
00:07:33,227 --> 00:07:39,085
we found that the batwan 
has lower total titratable acidity

136
00:07:39,085 --> 00:07:42,615
as compared to the calamansi 
and the biasong.

137
00:07:42,623 --> 00:07:46,055
As for the instant mix, 
it has a lower

138
00:07:46,055 --> 00:07:50,380
total titratable acidity also 
as compared to the biasong

139
00:07:50,380 --> 00:07:51,849
and the calamansi.

140
00:07:51,849 --> 00:07:56,095
So Erwan, based on this test, 
we can conclude

141
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that we really cannot say 
that a dish will be sour,

142
00:08:00,768 --> 00:08:03,392
perceived as sour, 
if it has higher

143
00:08:03,392 --> 00:08:05,696
total titratable acidity,

144
00:08:05,696 --> 00:08:09,508
it still depends on the type 
of acid present on the dish

145
00:08:09,508 --> 00:08:11,970
and of course, 
the other flavors in the dish.

146
00:08:11,970 --> 00:08:16,516
So what we can do is 
we can have a sensory evaluation

147
00:08:16,516 --> 00:08:20,338
of different sinigang dish 
made or prepared

148
00:08:20,338 --> 00:08:23,432
with different souring agents 
and let the people taste,

149
00:08:23,432 --> 00:08:26,619
let them decide whether 
or not the perceived sourness

150
00:08:26,619 --> 00:08:29,532
is acceptable or right for them.

151
00:08:29,830 --> 00:08:31,626
- We need to get 
to the bottom of this.

152
00:08:31,626 --> 00:08:34,045
So we gathered a group 
of unsuspecting individuals

153
00:08:34,045 --> 00:08:36,039
to put their taste buds 
to the test.

154
00:08:36,057 --> 00:08:38,560
Do they perceive sourness
in the same way?

155
00:08:38,560 --> 00:08:40,740
- Hey, guys! My name is Seth 
and I'm from Manila.

156
00:08:40,740 --> 00:08:42,950
- Hi! I'm Ina 
and I'm from Bacolod.

157
00:08:42,950 --> 00:08:44,978
- Hi! I'm Trish 
and I'm from Manila.

158
00:08:44,978 --> 00:08:46,345
- I'm Martin 
and I'm from QC—

159
00:08:46,345 --> 00:08:47,469
Quezon City.

160
00:08:47,869 --> 00:08:48,881
- Hi! I'm Nika.

161
00:08:48,883 --> 00:08:52,569
I'm from Misamis Occidental 
in Mindanao.

162
00:08:54,088 --> 00:08:55,346
- Yo, what's that?

163
00:08:55,630 --> 00:08:56,681
(laughs)

164
00:08:56,699 --> 00:08:58,216
I think this is calamansi.

165
00:08:58,216 --> 00:08:59,918
I was surprised—
it tastes like dipping sauce.

166
00:09:00,585 --> 00:09:02,371
Because it tastes 
like dipping sauce.

167
00:09:05,889 --> 00:09:06,963
- I like this one.

168
00:09:07,243 --> 00:09:09,077
It kind of tastes 
like sinigang mix.

169
00:09:11,653 --> 00:09:12,409
- Okay.

170
00:09:12,644 --> 00:09:13,764
(chuckles)

171
00:09:15,164 --> 00:09:15,936
Wow!

172
00:09:16,570 --> 00:09:17,564
It stings.

173
00:09:18,038 --> 00:09:18,967
- I'm scared.

174
00:09:19,437 --> 00:09:20,799
I think this is the sourest one.

175
00:09:30,412 --> 00:09:31,969
It hurts the roof of my mouth.

176
00:09:33,756 --> 00:09:34,229
- Christ.

177
00:09:34,241 --> 00:09:35,081
(chuckles)

178
00:09:35,704 --> 00:09:37,751
It’s like I’m getting cramps here—
hold on.

179
00:09:39,151 --> 00:09:40,123
- The whole thing?

180
00:09:42,803 --> 00:09:43,882
I can't bite it.

181
00:09:45,609 --> 00:09:47,108
It's not coming...

182
00:09:52,198 --> 00:09:54,100
- You should get a filling first.

183
00:09:55,136 --> 00:09:56,216
- This is still undercooked.

184
00:09:58,989 --> 00:10:04,039
- Disclaimer, I have 
the lowest tolerance to sourness.

185
00:10:13,845 --> 00:10:14,837
- I inhaled it!

186
00:10:14,837 --> 00:10:16,685
(coughs)

187
00:10:19,625 --> 00:10:21,068
I was like, 
"Oh, Sour Patch Kids,"

188
00:10:21,068 --> 00:10:23,861
then it just kept going
more sour and sour and sour.

189
00:10:24,721 --> 00:10:26,130
My mouth is still watering.

190
00:10:26,898 --> 00:10:28,157
- Okay, okay, okay, I get it.

191
00:10:28,157 --> 00:10:31,084
Sinigang isn't just a soup,
it's a cooking technique,

192
00:10:31,084 --> 00:10:33,174
it's a way of life, some may say.

193
00:10:33,174 --> 00:10:35,848
It really is a choose 
your own sourness adventure.

194
00:10:36,048 --> 00:10:38,466
But why are we Filipinos 
so obsessed with its tangy

195
00:10:38,466 --> 00:10:39,539
kick and flavor?

196
00:10:39,539 --> 00:10:40,856
We're sitting down 
with Micky Fenix.

197
00:10:40,856 --> 00:10:42,221
I'm sure she'll have the answers.

198
00:10:49,733 --> 00:10:51,673
- I'm Michaela Fenix.

199
00:10:51,673 --> 00:10:53,775
Sometimes I write 
under Micky Fenix.

200
00:10:53,775 --> 00:10:57,505
I started writing about food 
in the 1980s.

201
00:10:57,505 --> 00:11:00,014
It was just a hobby of some sort.

202
00:11:00,014 --> 00:11:03,236
After that, people kept 
on writing me about their food

203
00:11:03,236 --> 00:11:05,851
because they wanted 
to showcase their food.

204
00:11:05,851 --> 00:11:10,093
It's always been a supposed thing 
about Filipino food

205
00:11:10,093 --> 00:11:11,313
that we like sour.

206
00:11:11,325 --> 00:11:13,973
But it's not only us, apparently.

207
00:11:14,218 --> 00:11:17,145
It's also our Southeast 
Asian neighbors, ASEAN,

208
00:11:17,530 --> 00:11:19,615
and then around the world.

209
00:11:20,147 --> 00:11:23,432
Bryan Koh wrote something 
about that in one book

210
00:11:23,432 --> 00:11:26,222
that we did, and he said 
sourness apparently

211
00:11:26,222 --> 00:11:29,439
releases serotonin
and it's something

212
00:11:29,439 --> 00:11:31,008
that makes us feel good.

213
00:11:31,142 --> 00:11:33,956
I would like to add to that 
that sourness

214
00:11:33,956 --> 00:11:35,983
actually wets the appetite.

215
00:11:36,311 --> 00:11:39,508
And the Filipino... it's so crazy.

216
00:11:39,508 --> 00:11:41,760
You go to any carinderia, 
you eat there,

217
00:11:42,026 --> 00:11:45,527
the Filipino diner will always ask 
for soup,

218
00:11:45,527 --> 00:11:48,170
and usually the soup is sinigang.

219
00:11:48,507 --> 00:11:54,125
So I think that sort 
of establishes it as something

220
00:11:54,125 --> 00:11:58,903
that we need to have in our meals—
something sour.

221
00:11:58,910 --> 00:12:02,589
Also, because we have pickles— 
atchara.

222
00:12:02,589 --> 00:12:05,514
We need something 
to balance, let's say,

223
00:12:05,514 --> 00:12:08,227
richness with sour 
so that you temper

224
00:12:08,227 --> 00:12:10,206
the richness of a food.

225
00:12:10,666 --> 00:12:14,434
So the sourness always has 
to be there somehow,

226
00:12:14,434 --> 00:12:15,103
you know.

227
00:12:15,103 --> 00:12:21,139
And of course, 
our penchant for sauce.

228
00:12:21,139 --> 00:12:24,020
And I think many Filipinos 
are like that also in a sense.

229
00:12:24,020 --> 00:12:24,714
Like me.

230
00:12:24,714 --> 00:12:27,155
I mean, when I look 
at the food and see—

231
00:12:27,155 --> 00:12:30,129
what would enhance the food,

232
00:12:30,435 --> 00:12:32,440
what would make it taste better.

233
00:12:32,860 --> 00:12:37,039
We all have the same preference 
for sourness also

234
00:12:37,039 --> 00:12:38,953
in our ASEAN neighbors.

235
00:12:38,977 --> 00:12:40,224
I was so surprised.

236
00:12:40,224 --> 00:12:45,226
One time I was researching,
and then I saw Malaysia

237
00:12:45,226 --> 00:12:49,614
had singgang
and then they use kamias.

238
00:12:50,915 --> 00:12:54,535
So I said to myself, 
"Doesn't that sound sinigang?"

239
00:12:55,104 --> 00:12:56,403
It's very near us.

240
00:12:56,806 --> 00:12:59,194
But they also have other things 
apart from that.

241
00:12:59,194 --> 00:13:02,494
I mean, it depends on where 
in Malaysia you are.

242
00:13:02,993 --> 00:13:06,105
They have all this sort 
of sour food.

243
00:13:06,551 --> 00:13:10,173
And I said to myself, 
when we were doing the book

244
00:13:10,173 --> 00:13:13,828
"Table for 10," 
which is shared ASEAN food,

245
00:13:13,828 --> 00:13:17,330
we thought, "My gosh, 
we're practically the same."

246
00:13:17,330 --> 00:13:18,445
We just...

247
00:13:18,453 --> 00:13:19,593
Even if...

248
00:13:19,593 --> 00:13:25,408
We did call the food the same,
"sinigang," "singgang."

249
00:13:25,420 --> 00:13:26,317
You know?

250
00:13:26,317 --> 00:13:29,627
What's nice about sinigang
is you can put in anything

251
00:13:29,627 --> 00:13:31,908
and make it sinigang
and make it sour.

252
00:13:31,908 --> 00:13:36,779
So I remember when I was in Cebu, 
they would always chide me

253
00:13:36,779 --> 00:13:38,666
and say, because I am from Luzon,

254
00:13:39,350 --> 00:13:42,059
"Your sinigang is so sour."

255
00:13:42,059 --> 00:13:43,346
They would always say that.

256
00:13:43,355 --> 00:13:47,301
And then, I would return,
"Yours lack sourness."

257
00:13:47,301 --> 00:13:48,061
(chuckles)

258
00:13:48,061 --> 00:13:51,016
The difference is there
but it's the same in terms

259
00:13:51,016 --> 00:13:52,865
of sour soup.

260
00:13:52,878 --> 00:13:56,274
I think the MSG scare 
is just too much.

261
00:13:56,277 --> 00:13:59,040
You have soy sauce, 
which is MSG,

262
00:13:59,308 --> 00:14:01,555
and we use it all the time.

263
00:14:01,555 --> 00:14:05,191
And for me, the mere fact 
that food companies

264
00:14:05,191 --> 00:14:09,931
are doing convenience food helps 
in promoting our food

265
00:14:09,931 --> 00:14:11,593
in the world, you know,

266
00:14:11,593 --> 00:14:17,329
so at least people will get 
to know us through that even if...

267
00:14:17,329 --> 00:14:20,843
Because if we teach them 
from scratch,

268
00:14:20,861 --> 00:14:22,665
it's not going to be appealing 
to them.

269
00:14:22,665 --> 00:14:25,607
First of all, where will they get 
the sampaloc, right?

270
00:14:25,607 --> 00:14:27,562
Where will they get the kamias?

271
00:14:27,562 --> 00:14:31,546
It's convenience. Yeah.

272
00:14:32,052 --> 00:14:36,555
It's our culture, our penchant 
for liking sour things.

273
00:14:37,033 --> 00:14:39,489
- The best thing 
about understanding a dish

274
00:14:39,489 --> 00:14:43,370
and getting to know it intimately, 
knowing its history,

275
00:14:43,370 --> 00:14:47,101
trying to understand 
its context, its milieu,

276
00:14:47,101 --> 00:14:50,997
is that it gives you the tools 
to kind of appropriate it

277
00:14:50,997 --> 00:14:53,882
subjectively in terms 
of what you think

278
00:14:53,882 --> 00:14:56,414
is the best version of the dish.

279
00:14:56,414 --> 00:14:59,133
Sinigang is something 
that we all grew up eating,

280
00:14:59,133 --> 00:15:01,127
we all have 
that shared memory of it.

281
00:15:01,203 --> 00:15:04,799
But as we've seen, 
flavor is very personal.

282
00:15:04,799 --> 00:15:06,777
So if you're someone 
that likes to cook at home,

283
00:15:06,777 --> 00:15:08,478
especially when it comes 
to Filipino food,

284
00:15:08,478 --> 00:15:11,563
especially one of these dishes 
that's more of a category,

285
00:15:11,563 --> 00:15:13,951
less of a dish, 
more of a technique

286
00:15:13,951 --> 00:15:17,841
and a cooking style 
and less of a prescription,

287
00:15:17,841 --> 00:15:20,273
then it should give you 
the liberty to eventually

288
00:15:20,273 --> 00:15:22,455
make your own recipe regionalistic.

289
00:15:22,578 --> 00:15:24,541
We can actually get 
different ingredients

290
00:15:24,541 --> 00:15:25,799
from different parts 
of the Philippines

291
00:15:25,799 --> 00:15:27,191
and come up 
with something different.

292
00:15:27,191 --> 00:15:30,055
And I feel the combination 
of batwan and sampaloc

293
00:15:30,055 --> 00:15:33,278
is absolutely beautiful 
when it comes to this soup.

294
00:15:33,278 --> 00:15:34,507
Right, Jed? Awesome.

295
00:15:34,507 --> 00:15:35,285
Let's get cooking.

296
00:15:36,107 --> 00:15:38,026
So that goes into our pot here.

297
00:15:38,428 --> 00:15:40,721
And right away 
with our tomatoes

298
00:15:41,015 --> 00:15:42,139
and my onion.

299
00:15:42,332 --> 00:15:43,805
So these will just be quartered.

300
00:15:44,447 --> 00:15:45,993
All that goes into our pot.

301
00:15:47,175 --> 00:15:48,259
Give some water, Jed.

302
00:15:48,959 --> 00:15:49,808
Thank you, sir.

303
00:15:50,267 --> 00:15:51,506
Add your water inside.

304
00:15:51,843 --> 00:15:53,021
With some fish sauce.

305
00:15:53,344 --> 00:15:54,739
Just a little bit for now.

306
00:15:54,958 --> 00:15:57,199
Just a preference,
slices of ginger.

307
00:15:57,218 --> 00:15:59,040
And we're gonna wait 
for that first boil to come up,

308
00:15:59,103 --> 00:16:00,675
and then skim off 
some of that protein.

309
00:16:01,723 --> 00:16:03,547
So you've got a nice 
clear-ish broth.

310
00:16:03,565 --> 00:16:05,733
Obviously, this is not supposed 
to be a clear soup.

311
00:16:06,343 --> 00:16:08,692
If you wanted to be really kind 
of particular about it,

312
00:16:08,692 --> 00:16:11,677
you could clean it up with, 
like, a egg white raft

313
00:16:11,677 --> 00:16:12,643
or something.

314
00:16:12,739 --> 00:16:15,044
I'm gonna add 
some crushed tomatoes here.

315
00:16:15,044 --> 00:16:16,612
There's nothing else in here.

316
00:16:16,636 --> 00:16:17,989
It's just gonna give it 
a nice color.

317
00:16:18,069 --> 00:16:20,245
And I'm gonna add the tamarind 
and the batwan in here.

318
00:16:20,520 --> 00:16:22,021
And I think 
if you're a restaurant...

319
00:16:22,049 --> 00:16:24,629
This is maybe controversial, 
but personal opinion.

320
00:16:25,400 --> 00:16:26,982
If you're a restaurant—

321
00:16:27,542 --> 00:16:30,371
like a proper sit-down restaurant
making sinigang,

322
00:16:30,711 --> 00:16:33,168
I really don't think you should be
using sinigang packs,

323
00:16:33,679 --> 00:16:36,249
because you go to restaurants, 
you know, for food,

324
00:16:36,261 --> 00:16:39,415
be prepared with love, 
and it should be a labor of love.

325
00:16:39,765 --> 00:16:41,512
And if you're using a pack 
in a restaurant,

326
00:16:42,319 --> 00:16:45,393
unless it's a fast food place, 
I really don't think it has

327
00:16:45,393 --> 00:16:46,440
its place there.

328
00:16:46,470 --> 00:16:48,117
But I'm not a hater.

329
00:16:48,662 --> 00:16:49,789
I don't not like it.

330
00:16:49,808 --> 00:16:51,956
I just think there's a time 
and place for it.

331
00:16:52,196 --> 00:16:53,958
So you'll see the batwan 
and the tamarind

332
00:16:53,970 --> 00:16:55,804
have kind of doubled in size.

333
00:16:56,314 --> 00:16:58,302
And this has a lot of flavor.

334
00:16:58,320 --> 00:16:59,826
So when you kind 
of press this down

335
00:16:59,826 --> 00:17:02,748
and you get kind 
of that milky pulp,

336
00:17:05,951 --> 00:17:11,261
that's where the main asim kilig 
kind of thing comes out.

337
00:17:11,268 --> 00:17:13,599
So this is just a more 
modern way of doing it.

338
00:17:13,599 --> 00:17:16,299
So basically you could 
kind of mash it,

339
00:17:16,299 --> 00:17:19,305
but I do feel like 
there's way more flavor trapped

340
00:17:19,305 --> 00:17:20,454
in there.

341
00:17:20,845 --> 00:17:22,762
So I'm going to go ahead 
and blend it

342
00:17:22,775 --> 00:17:24,185
because it is soft enough.

343
00:17:25,705 --> 00:17:27,911
So I'm going to transfer all 
of this into my blender.

344
00:17:28,577 --> 00:17:29,640
Okay, let me blend this.

345
00:17:37,158 --> 00:17:39,578
You can see the color 
of our brothel

346
00:17:39,596 --> 00:17:42,935
is cooked crazy milky, 
which is how I like it.

347
00:17:42,944 --> 00:17:45,848
And there's no taro 
or anything in there, right?

348
00:17:45,856 --> 00:17:48,135
So we got that milkiness just 
from the tamarind

349
00:17:48,135 --> 00:17:50,682
and the batwan,
and that's why I like blending it.

350
00:17:51,311 --> 00:17:55,726
We go in with our radish 
and with our eggplant.

351
00:17:56,566 --> 00:17:58,529
Our kangkong stems.

352
00:17:59,254 --> 00:18:02,190
And then right before serving, 
we're gonna add in

353
00:18:02,190 --> 00:18:03,853
our kangkong leaves.

354
00:18:04,376 --> 00:18:07,810
And at this point is 
when you can kind of season

355
00:18:07,810 --> 00:18:08,863
a little bit, and then 
we're going to add

356
00:18:08,863 --> 00:18:10,555
more seasoning later 
as needed.

357
00:18:11,351 --> 00:18:12,283
Try this out.

358
00:18:16,729 --> 00:18:18,421
When I have friends who come 
to the Philippines

359
00:18:18,421 --> 00:18:20,426
for the first time, you know, 
I always get asked,

360
00:18:20,426 --> 00:18:22,007
you know, "Where should we go? 
What should we try?"

361
00:18:22,007 --> 00:18:22,734
and everything.

362
00:18:23,074 --> 00:18:24,633
Filipino food is so diverse, right?

363
00:18:24,651 --> 00:18:26,808
And a lot of what we do here 
in FEATR talks

364
00:18:26,808 --> 00:18:29,333
about how diverse it is 
and how many different types

365
00:18:29,333 --> 00:18:32,131
of cuisines and cultures 
have kind of imbued

366
00:18:32,131 --> 00:18:33,268
the local flavors.

367
00:18:33,819 --> 00:18:37,501
But things that are sour 
and acidic are so distinct

368
00:18:37,501 --> 00:18:38,601
to a Filipino.

369
00:18:38,795 --> 00:18:40,983
If you were to ask me 
what is one flavor profile

370
00:18:40,983 --> 00:18:43,171
that makes Filipino food 
different from the rest,

371
00:18:43,513 --> 00:18:47,388
I would say it is our love for 
and our penchant

372
00:18:47,388 --> 00:18:48,753
for things that are sour.

373
00:18:48,753 --> 00:18:50,553
And you can see that 
through dishes like sinigang,

374
00:18:50,553 --> 00:18:52,739
but you can also see it 
through our dipping sauce.

375
00:18:52,758 --> 00:18:56,309
Our dipping sauces always have 
something acidic, citric acid,

376
00:18:56,309 --> 00:18:58,643
or has some sort 
of sourness to it as well,

377
00:18:58,643 --> 00:19:02,069
to balance our love for richness 
and our love

378
00:19:02,069 --> 00:19:03,182
for kind of fattiness.

379
00:19:03,182 --> 00:19:06,150
Dinuguan—the sourness 
is also key to make that dish,

380
00:19:06,150 --> 00:19:07,615
like, more palatable.

381
00:19:08,655 --> 00:19:10,361
So Jed brought all his friends.

382
00:19:11,270 --> 00:19:12,386
- Wow. Smells great.

383
00:19:12,679 --> 00:19:13,948
- Okay. Who wants to try it?

384
00:19:14,178 --> 00:19:15,540
- We all want to try it, 
of course.

385
00:19:15,833 --> 00:19:16,682
- Let's go!

386
00:19:17,802 --> 00:19:20,153
- Did you sauté the...?

387
00:19:20,622 --> 00:19:21,627
- No, boiled it.

388
00:19:21,881 --> 00:19:23,690
- Oh, you boiled it. Okay.

389
00:19:24,705 --> 00:19:27,769
- Did you sauté your stuff
for your sinigang?

390
00:19:31,026 --> 00:19:32,142
- Careful with the knife.

391
00:19:32,167 --> 00:19:35,302
- Wow, it’s almost like 
it has taro.

392
00:19:35,309 --> 00:19:36,153
- So what do you guys think?

393
00:19:36,153 --> 00:19:37,696
Yes, I used tamarind and batwan.

394
00:19:37,696 --> 00:19:38,305
- Delicious.

395
00:19:38,475 --> 00:19:39,987
- I love the sourness.

396
00:19:40,425 --> 00:19:41,380
- It's also tender.

397
00:19:41,396 --> 00:19:44,246
- So sometimes it's really hard
to get the sourness

398
00:19:44,866 --> 00:19:47,178
we now associate with it,
but I think this is pretty close.

399
00:19:48,408 --> 00:19:50,120
Like, obviously sinigang pack
would be way more sour

400
00:19:50,120 --> 00:19:51,142
than this.

401
00:19:51,378 --> 00:19:52,372
So, final thoughts?

402
00:19:52,652 --> 00:19:53,437
What do you guys think?

403
00:19:53,592 --> 00:19:54,360
- I like it.

404
00:19:55,475 --> 00:19:58,243
- I mean, Trish, do you know
when people taste from food,

405
00:19:58,469 --> 00:19:59,945
usually you don't double dip.

406
00:19:59,945 --> 00:20:00,798
- Oh, sorry.

407
00:20:01,006 --> 00:20:02,814
- Oh!

408
00:20:03,069 --> 00:20:04,661
- That's why it became more sour!

409
00:20:04,859 --> 00:20:07,858
- My grandmother said 
it's going to spoil.

410
00:20:07,858 --> 00:20:08,832
(laughs)

411
00:20:09,759 --> 00:20:11,473
- So I hope you guys
have learned something

412
00:20:11,473 --> 00:20:14,517
in this first episode of Patikim.

413
00:20:16,244 --> 00:20:19,047
The idea is to kind of explore
Filipino food

414
00:20:19,047 --> 00:20:22,213
through a different lens,
sprinkling a little bit of science,

415
00:20:22,213 --> 00:20:25,125
sprinkling a little bit of broscience,
and sprinkling all

416
00:20:25,125 --> 00:20:27,696
our subjective biases as well.

417
00:20:28,387 --> 00:20:29,283
This was sinigang.

418
00:20:29,544 --> 00:20:30,855
Who knows what we're going
to tackle next.

419
00:20:31,259 --> 00:20:31,962
- It's delicious.

420
00:20:32,095 --> 00:20:35,619
Actually, I prefer sinigang with taro.

421
00:20:35,627 --> 00:20:38,142
But its creaminess—
it’s almost like

422
00:20:38,142 --> 00:20:41,111
it already has taro. 
So it’s a yes.

423
00:20:41,125 --> 00:20:42,989
- Dajed approved.

424
00:20:43,244 --> 00:20:45,072
- But he said he still prefers 
the one with taro.

425
00:20:45,072 --> 00:20:45,708
That’s what he said.

426
00:20:45,708 --> 00:20:46,423
(laughs)

427
00:20:48,016 --> 00:20:50,945
- But it’s still delicious, 
very delicious.

428
00:20:50,945 --> 00:20:51,806
- So is it sinigang?

429
00:20:51,919 --> 00:20:52,482
- Yes.

430
00:20:53,225 --> 00:20:54,566
- Say “Yes, it’s sinigang.”

431
00:20:54,566 --> 00:20:55,728
- Yes, it’s sinigang.

432
00:20:55,878 --> 00:20:57,873
- Yay!

433
00:20:58,914 --> 00:21:00,055
- This is sinigang.

434
00:21:00,055 --> 00:21:01,842
What do you think we’ll make next?

435
00:21:01,842 --> 00:21:03,272
- Subscribe, ka-FEATR!

436
00:21:03,569 --> 00:21:04,870
(laughs)

437
00:21:04,882 --> 00:21:05,608
- Bye!

438
00:21:05,792 --> 00:21:07,277
- Comment down below.