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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tikim (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.

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(chuckles)

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Very acidic.

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(continues to chuckle)

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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 96.3mL is the volume 
used for diluted biasong—

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with added water.

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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! 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.

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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 a 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

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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

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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 sauce.

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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,

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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.

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One time I was researching,
and then I saw Malaysia

00:12:45.226 --> 00:12:49.614
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.

00:13:06.551 --> 00:13:10.173
And I said to myself, 
when we were doing the book

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

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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?

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What's nice about sinigang
is you can put in anything

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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,

00:13:39.350 --> 00:13:42.059
"Your sinigang is so sour."

00:13:42.059 --> 00:13:43.346
They would always say that.

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And then, I would return,
"Yours lack sourness."

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(chuckles)

00:13:48.061 --> 00:13:51.016
The difference is there
but it's the same in terms

00:13:51.016 --> 00:13:52.865
of sour soup.

00:13:52.878 --> 00:13:56.274
I think the MSG scare 
is just too much.

00:13:56.277 --> 00:13:59.040
You have soy sauce, 
which is MSG,

00:13:59.308 --> 00:14:01.555
and we use it all the time.

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And for me, the mere fact 
that food companies

00:14:05.191 --> 00:14:09.931
are doing convenience food helps 
in promoting our food

00:14:09.931 --> 00:14:11.593
in the world, you know,

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so at least people will get 
to know us through that even if...

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Because if we teach them 
from scratch,

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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?

00:14:25.607 --> 00:14:27.562
Where will they get the kamias?

00:14:27.562 --> 00:14:31.546
It's convenience. Yeah.

00:14:32.052 --> 00:14:36.555
It's our culture, our penchant 
for liking sour things.

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- The best thing 
about understanding a dish

00:14:39.489 --> 00:14:43.370
and getting to know it intimately, 
knowing its history,

00:14:43.370 --> 00:14:47.101
trying to understand 
its context, its milieu,

00:14:47.101 --> 00:14:50.997
is that it gives you the tools 
to kind of appropriate it

00:14:50.997 --> 00:14:53.882
subjectively in terms 
of what you think

00:14:53.882 --> 00:14:56.414
is the best version of the dish.

00:14:56.414 --> 00:14:59.133
Sinigang is something 
that we all grew up eating,

00:14:59.133 --> 00:15:01.127
we all have 
that shared memory of it.

00:15:01.203 --> 00:15:04.799
But as we've seen, 
flavor is very personal.

00:15:04.799 --> 00:15:06.777
So if you're someone 
that likes to cook at home,

00:15:06.777 --> 00:15:08.478
especially when it comes 
to Filipino food,

00:15:08.478 --> 00:15:11.563
especially one of these dishes 
that's more of a category,

00:15:11.563 --> 00:15:13.951
less of a dish, 
more of a technique

00:15:13.951 --> 00:15:17.841
and a cooking style 
and less of a prescription,

00:15:17.841 --> 00:15:20.273
then it should give you 
the liberty to eventually

00:15:20.273 --> 00:15:22.455
make your own recipe regionalistic.

00:15:22.578 --> 00:15:24.541
We can actually get 
different ingredients

00:15:24.541 --> 00:15:25.799
from different parts 
of the Philippines

00:15:25.799 --> 00:15:27.191
and come up 
with something different.

00:15:27.191 --> 00:15:30.055
And I feel the combination 
of batwan and sampaloc

00:15:30.055 --> 00:15:33.278
is absolutely beautiful 
when it comes to this soup.

00:15:33.278 --> 00:15:34.507
Right, Jed? Awesome.

00:15:34.507 --> 00:15:35.285
Let's get cooking.

00:15:36.107 --> 00:15:38.026
So that goes into our pot here.

00:15:38.428 --> 00:15:40.721
And right away 
with our tomatoes

00:15:41.015 --> 00:15:42.139
and my onion.

00:15:42.332 --> 00:15:43.805
So these will just be quartered.

00:15:44.447 --> 00:15:45.993
All that goes into our pot.

00:15:47.175 --> 00:15:48.259
Give some water, Jed.

00:15:48.959 --> 00:15:49.808
Thank you, sir.

00:15:50.267 --> 00:15:51.506
Add your water inside.

00:15:51.843 --> 00:15:53.021
With some fish sauce.

00:15:53.344 --> 00:15:54.739
Just a little bit for now.

00:15:54.958 --> 00:15:57.199
Just a preference,
slices of ginger.

00:15:57.218 --> 00:15:59.040
And we're gonna wait 
for that first boil to come up,

00:15:59.103 --> 00:16:00.675
and then skim off 
some of that protein.

00:16:01.723 --> 00:16:03.547
So you've got a nice 
clear-ish broth.

00:16:03.565 --> 00:16:05.733
Obviously, this is not supposed 
to be a clear soup.

00:16:06.343 --> 00:16:08.692
If you wanted to be really kind 
of particular about it,

00:16:08.692 --> 00:16:11.677
you could clean it up with, 
like, a egg white raft

00:16:11.677 --> 00:16:12.643
or something.

00:16:12.739 --> 00:16:15.044
I'm gonna add 
some crushed tomatoes here.

00:16:15.044 --> 00:16:16.612
There's nothing else in here.

00:16:16.636 --> 00:16:17.989
It's just gonna give it 
a nice color.

00:16:18.069 --> 00:16:20.245
And I'm gonna add the tamarind 
and the batwan in here.

00:16:20.520 --> 00:16:22.021
And I think 
if you're a restaurant...

00:16:22.049 --> 00:16:24.629
This is maybe controversial, 
but personal opinion.

00:16:25.400 --> 00:16:26.982
If you're a restaurant—

00:16:27.542 --> 00:16:30.371
like a proper sit-down restaurant
making sinigang,

00:16:30.711 --> 00:16:33.168
I really don't think you should be
using sinigang packs,

00:16:33.679 --> 00:16:36.249
because you go to restaurants, 
you know, for food,

00:16:36.261 --> 00:16:39.415
be prepared with love, 
and it should be a labor of love.

00:16:39.765 --> 00:16:41.512
And if you're using a pack 
in a restaurant,

00:16:42.319 --> 00:16:45.393
unless it's a fast food place, 
I really don't think it has

00:16:45.393 --> 00:16:46.440
its place there.

00:16:46.470 --> 00:16:48.117
But I'm not a hater.

00:16:48.662 --> 00:16:49.789
I don't not like it.

00:16:49.808 --> 00:16:51.956
I just think there's a time 
and place for it.

00:16:52.196 --> 00:16:53.958
So you'll see the batwan 
and the tamarind

00:16:53.970 --> 00:16:55.804
have kind of doubled in size.

00:16:56.314 --> 00:16:58.302
And this has a lot of flavor.

00:16:58.320 --> 00:16:59.826
So when you kind 
of press this down

00:16:59.826 --> 00:17:02.748
and you get kind 
of that milky pulp,

00:17:05.951 --> 00:17:11.261
that's where the main asim kilig 
kind of thing comes out.

00:17:11.268 --> 00:17:13.599
So this is just a more 
modern way of doing it.

00:17:13.599 --> 00:17:16.299
So basically you could 
kind of mash it,

00:17:16.299 --> 00:17:19.305
but I do feel like 
there's way more flavor trapped

00:17:19.305 --> 00:17:20.454
in there.

00:17:20.845 --> 00:17:22.762
So I'm going to go ahead 
and blend it

00:17:22.775 --> 00:17:24.185
because it is soft enough.

00:17:25.705 --> 00:17:27.911
So I'm going to transfer all 
of this into my blender.

00:17:28.577 --> 00:17:29.640
Okay, let me blend this.

00:17:37.158 --> 00:17:39.578
You can see the color 
of our brothel

00:17:39.596 --> 00:17:42.935
is cooked crazy milky, 
which is how I like it.

00:17:42.944 --> 00:17:45.848
And there's no taro 
or anything in there, right?

00:17:45.856 --> 00:17:48.135
So we got that milkiness just 
from the tamarind

00:17:48.135 --> 00:17:50.682
and the batwan,
and that's why I like blending it.

00:17:51.311 --> 00:17:55.726
We go in with our radish 
and with our eggplant.

00:17:56.566 --> 00:17:58.529
Our kangkong stems.

00:17:59.254 --> 00:18:02.190
And then right before serving, 
we're gonna add in

00:18:02.190 --> 00:18:03.853
our kangkong leaves.

00:18:04.376 --> 00:18:07.810
And at this point is 
when you can kind of season

00:18:07.810 --> 00:18:08.863
a little bit, and then 
we're going to add

00:18:08.863 --> 00:18:10.555
more seasoning later 
as needed.

00:18:11.351 --> 00:18:12.283
Try this out.

00:18:16.729 --> 00:18:18.421
When I have friends who come 
to the Philippines

00:18:18.421 --> 00:18:20.426
for the first time, you know, 
I always get asked,

00:18:20.426 --> 00:18:22.007
you know, "Where should we go? 
What should we try?"

00:18:22.007 --> 00:18:22.734
and everything.

00:18:23.074 --> 00:18:24.633
Filipino food is so diverse, right?

00:18:24.651 --> 00:18:26.808
And a lot of what we do here 
in FEATR talks

00:18:26.808 --> 00:18:29.333
about how diverse it is 
and how many different types

00:18:29.333 --> 00:18:32.131
of cuisines and cultures 
have kind of imbued

00:18:32.131 --> 00:18:33.268
the local flavors.

00:18:33.819 --> 00:18:37.501
But things that are sour 
and acidic are so distinct

00:18:37.501 --> 00:18:38.601
to a Filipino.

00:18:38.795 --> 00:18:40.983
If you were to ask me 
what is one flavor profile

00:18:40.983 --> 00:18:43.171
that makes Filipino food 
different from the rest,

00:18:43.513 --> 00:18:47.388
I would say it is our love for 
and our penchant

00:18:47.388 --> 00:18:48.753
for things that are sour.

00:18:48.753 --> 00:18:50.553
And you can see that 
through dishes like sinigang,

00:18:50.553 --> 00:18:52.739
but you can also see it 
through our dipping sauce.

00:18:52.758 --> 00:18:56.309
Our dipping sauces always have 
something acidic, citric acid,

00:18:56.309 --> 00:18:58.643
or has some sort 
of sourness to it as well,

00:18:58.643 --> 00:19:02.069
to balance our love for richness 
and our love

00:19:02.069 --> 00:19:03.182
for kind of fattiness.

00:19:03.182 --> 00:19:06.150
Dinuguan—the sourness 
is also key to make that dish,

00:19:06.150 --> 00:19:07.615
like, more palatable.

00:19:08.655 --> 00:19:10.361
So Jed brought all his friends.

00:19:11.270 --> 00:19:12.386
- Wow. Smells great.

00:19:12.679 --> 00:19:13.948
- Okay. Who wants to try it?

00:19:14.178 --> 00:19:15.540
- We all want to try it, 
of course.

00:19:15.833 --> 00:19:16.682
- Let's go!

00:19:17.802 --> 00:19:20.153
- Did you sauté the...?

00:19:20.622 --> 00:19:21.627
- No, boiled it.

00:19:21.881 --> 00:19:23.690
- Oh, you boiled it. Okay.

00:19:24.705 --> 00:19:27.769
- Did you sauté your stuff
for your sinigang?

00:19:31.026 --> 00:19:32.142
- Careful with the knife.

00:19:32.167 --> 00:19:35.302
- Wow, it’s almost like 
it has taro.

00:19:35.309 --> 00:19:36.153
- So what do you guys think?

00:19:36.153 --> 00:19:37.696
Yes, I used tamarind and batwan.

00:19:37.696 --> 00:19:38.305
- Delicious.

00:19:38.475 --> 00:19:39.987
- I love the sourness.

00:19:40.425 --> 00:19:41.380
- It's also tender.

00:19:41.396 --> 00:19:44.246
- So sometimes it's really hard
to get the sourness

00:19:44.866 --> 00:19:47.178
we now associate with it,
but I think this is pretty close.

00:19:48.408 --> 00:19:50.120
Like, obviously sinigang pack
would be way more sour

00:19:50.120 --> 00:19:51.142
than this.

00:19:51.378 --> 00:19:52.372
So, final thoughts?

00:19:52.652 --> 00:19:53.437
What do you guys think?

00:19:53.592 --> 00:19:54.360
- I like it.

00:19:55.475 --> 00:19:58.243
- I mean, Trish, do you know
when people taste from food,

00:19:58.469 --> 00:19:59.945
usually you don't double dip.

00:19:59.945 --> 00:20:00.798
- Oh, sorry.

00:20:01.006 --> 00:20:02.814
- Oh!

00:20:03.069 --> 00:20:04.661
- That's why it became more sour!

00:20:04.859 --> 00:20:07.858
- My grandmother said 
it's going to spoil.

00:20:07.858 --> 00:20:08.832
(laughs)

00:20:09.759 --> 00:20:11.473
- So I hope you guys
have learned something

00:20:11.473 --> 00:20:14.517
in this first episode of Patikim.

00:20:16.244 --> 00:20:19.047
The idea is to kind of explore
Filipino food

00:20:19.047 --> 00:20:22.213
through a different lens,
sprinkling a little bit of science,

00:20:22.213 --> 00:20:25.125
sprinkling a little bit of broscience,
and sprinkling all

00:20:25.125 --> 00:20:27.696
our subjective biases as well.

00:20:28.387 --> 00:20:29.283
This was sinigang.

00:20:29.544 --> 00:20:30.855
Who knows what we're going
to tackle next.

00:20:31.259 --> 00:20:31.962
- It's delicious.

00:20:32.095 --> 00:20:35.619
Actually, I prefer sinigang with taro.

00:20:35.627 --> 00:20:38.142
But its creaminess—
it’s almost like

00:20:38.142 --> 00:20:41.111
it already has taro. 
So it’s a yes.

00:20:41.125 --> 00:20:42.989
- Dajed approved.

00:20:43.244 --> 00:20:45.072
- But he said he still prefers 
the one with taro.

00:20:45.072 --> 00:20:45.708
That’s what he said.

00:20:45.708 --> 00:20:46.423
(laughs)

00:20:48.016 --> 00:20:50.945
- But it’s still delicious, 
very delicious.

00:20:50.945 --> 00:20:51.806
- So is it sinigang?

00:20:51.919 --> 00:20:52.482
- Yes.

00:20:53.225 --> 00:20:54.566
- Say “Yes, it’s sinigang.”

00:20:54.566 --> 00:20:55.728
- Yes, it’s sinigang.

00:20:55.878 --> 00:20:57.873
- Yay!

00:20:58.914 --> 00:21:00.055
- This is sinigang.

00:21:00.055 --> 00:21:01.842
What do you think we’ll make next?

00:21:01.842 --> 00:21:03.272
- Subscribe, ka-FEATR!

00:21:03.569 --> 00:21:04.870
(laughs)

00:21:04.882 --> 00:21:05.608
- Bye!

00:21:05.792 --> 00:21:07.277
- Comment down below.