20250401 6WAYSBINALOT FORDELIVERY

- Binalot around the Philippines!

- We like to start these episodes
with a history question

and to see if our students here
all went to local

Filipino schools.

Primary school, right? Right?

I'm the only one who did,
like, a European school.

- This one, too.

- Ah, Fil-Chi?

Not exempted.

Who were the first inhabitants
of the Philippines, kids?

***- Ayoko na sumagot kasi yung last time na sumagot ako may mga nagalit.

- Malaysian and Indo?

- No, but close.
Okay. So you said it.

So Aetas, Negritos
are kind of like the first groups,

apparently, that were
in the Philippines.

And the first remain
of a Filipino man

was a Tabon Man which is
a long, long, long time ago.

And then after that,
you had kind of like

the Malay tribes,

not to do with Malaysians
but the Malay tribes

that came into the country, right?

And so, that's why you find
a lot of food

that's very similar
in Malaysia, Indonesia,

Philippines, and obviously
all of us with our own kind

of takes and iterations of it.

Binalot, I feel, is a very
Southeast Asian thing.

***Us in the Philippines,
unlike kind of Vietnam,

we don't use a lot of herbs
but we use a lot of leaves

in our cooking,
but not just in our cooking

but also to kind
of wrap things up.

So it's a function
that I think is really cool,

and it's also one
of the parts of our cuisine

that I don't feel like
we talk enough about,

but it's really pretty,
it's really functional,

and the banana leaf
does leave a little bit

of an aroma to it, right?

By the way, since this is going
to become a series

that we're going to keep doing,

obviously we're six
to seven people usually,

obviously we can't cover
all the provinces

in the Philippines.

The last adobo video we did,
people were like,

"Oh, why didn't you do
this one or this one?"

We can't have 81 hosts
lined up each doing

one version of adobo.

So what we try to do
is just select the ones

that we feel are
most interesting

or most representative.

- In our opinion.

- In our opinion. Correct.

And as much as possible,
because we're bringing in

resource people,
we will try to stick

to the recipes.

So when someone says
there's no onions in adobo, Seth,

you don't put onions
in your adobo.

Right?

- Easy.

- I got you guys
in the comments.

(laughs)

I'll be your anger translator.

(laughs)

- I'm sorry, guys.

- Let's get cooking.

- Hi! I'm Trish.
And today, I'm doing Tinuktok,

also known as Pinangat in Bicol.

Fortunate enough for me,
my resource person

is here with us today.

He's from Sorsogon
but he's been working

in Manila for over a decade now.

So everyone, help me
to welcome Kuya Elvis Payos!

(applauds)

Let's give him a round
of applause.

***- Si kuya Elvis ginagawan niya si papa ko ng Tinuktok and I swear, panalong panalo to sa bahay. So syempre dinala ko siya. Oh diba? Dinala ko siya para turuan niya tayo kung pano gumawa ng Tinuktok. Okay kuya Elvis, pakita natin sa ating viewers kung ano kailangang mga ingredients.
- Unahin natin yung hipon.
- Unahin natin sa hipon.
- So para siyang pinipino mo siya para matawag nating Tinuktok. Diretso lang hangga't sa mapino siya. Okay na?
- Nangawit na ako.
(chuckles)
Okay next.
- So next natin yung buko.
- Syempre di ko patatrabahuhin ang ating resource person so ako na lang magtutuktok ng buko.
- Dapat lang.
- Malamang, Trish!
- Mabilis lang pala ituktok yung buko. Okay.
- Oo, kasi nakayod na natin. Kasi pag buo yung buko, napakahirap, matagal yung gagawin natin.
- Daming pagmamahal dito at gigil. Okay. Whoo. Pawis. Okay.
- So hiwain natin sibuyas.
- Ituktuktok ko rin yan?
- Oo. Kaya nga tinatawag na Tinuktok, ating ginagawa ay mano mano. So talagang tinutuktok ng kutsilyo.
- Dinikdik.
- Dinikdik.
- Dinikdik na tawag na dun.
- Ayan. Tapos tsaka natin itutuktok? Kailangan pinong pino to?
(laughs)
(cheers)
Nawalan na ako ng trabaho guys.
- Pwede na to.
- Okay na to? Ay, ihahalo ko? Okay. Syempre mga Bicolano mahilig sa maanghang. Pag ikaw ba kuya Elvis, ilang sili nilalagay mo?
- Bale kung para sakin lang yan, lalagyan ko ng mga sampu.
- Huy, oa naman ng sampu. Totoo ba?
- Yan talaga ang pinakahilig ng Bicolano, na maanghang. Kasi yan yung nagpapasarap sa Tinuktok, yung anghang.
- Okay. Ngayong tinuktok na natin lahat, Kuya Elvis, ang susunod nating gagawin ay?
- Imimix mo na.
- Imimix na natin. So una ang hipon. Sabi mo sakin diba Kuya Elvis na minsan yung hipon sinasama mo pati yung ulo kasi nandun yung sarap ng hipon.
- Aligue yung tawag dun.
- Bawang, sibuyas, sili at luya. Asin. Then haluin lang noh?
- Oo. Sa Bicol madalas talaga na hinahain sa listahan talagang hinahanap dun sa Bicol ay yung Tinuktok.

Here are two gabi leaves.
Kuya Elvis said

you need to double it
so that it won't easily tear.

***- Mga ganito?
- Masyadong marami.
- Ah marami ba? Yan. Sakto pagkatapos nito magagawa ko na to for my dad.
- Itutupi nating ganyan.
- Para lang tayo nagbabalot ng gift. Yehey!
- So meron tayong dahon ng tanglad. Ito yung panali natin sa Tinuktok na hipon.
- There you go! Ganyan siya.
- Ito maglalagay din tayo ng tanglad sa ilalim.
- Okay.
- Bale yung purpose niya is para di masunog.
- Tapos dito na natin ibubuhos yung gata.
Ito na po ang ating Tinuktok. So kuya Elvis, bakit medyo may mantika yung gilid?
- So yung gata is lutong luto so ito yung pinakamasarap na lutong Tinuktok sa gabi na hipon.
- Ah ganun pala yun. So kailangan pala magmantika tapos alam mo na na okay na yung pinangat mo. Okay. So we're just two people and if the two of us try it, syempre biased kami, sasabihin namin masarap. So we're going to call our friend Chef Martin.

- Hey!

- Here. I heard
this is your favorite.

- Pinangat?

- Yes.

- Or...?

- Tinuktok na Hipon.

***- Tinuktok na hipon.
- Dahil ang tunog ay?

(laughs)

***So dapat talaga magmantika siya.
Alam ko na kung sino yung nagluto.

- Hey!

(laughs)

- It's so good.

- That's how my dad likes it.

I could use a little bit
of spiciness

but that was really good.

You're very good, Kuya Elvis.

- So what did you do today?

- That! Chef, I'm the one
who cooked this.

Guys, promise.

***- So guys kung gusto niyo matikman yung lutong Bicolano, ito ang pinaka the best na Tinuktok sa hipon. So luto ni Ma'am Trish.
- Oh, luto ko raw!
- Di ako naniniwala.

- I will be making pastil
or pater,

something that has gained
a lot of popularity

in the last mid-year or so,
and something that's initially made

by the Moro people,

most specifically people
from the Maranao

and the Maguindanaoans.

***- So when we say pater, ito po ay basically rice and then with toppings. Value meals, ganun. And in a very parang yung mura lang, budget friendly price.

- So you know we have
a long, long history

of Islam in the Philippines.

They were actually here,
I think, 400 years

before the Spanish.

This is one of the dish
that for those Moro people

is very important to them.

And so, it has to be made
in a Halal way.

So when someone started
making pork pastil,

it kind of didn't
make sense anymore

'cause it loses that religious
and cultural context

and it just becomes a binalot
which is interesting

in kind of how
these things work.

And so it is just usually "kagikit"
is what they call kind

of the fillings.
It's usually chicken, fish,

or beef cooked
in various spices.

Soy sauce is an integral part
nowadays in kind

of more modern iterations
of the dish.

Obviously came through trade.

And then, all of that
is placed on a mix

of jasmine rice
and usually some sticky rice

to hold it up together
and it gets wrapped

in a banana leaf.

First thing we're going
to do is shred our chicken breasts.

So this has been poached
simply in some water

with some salt.

So it doesn't have
to be fully cooked,

just enough so that
you can kind of just

pull away the shreds.

We're going to chop
our aromatics,

very simple.

We've got some white onions.

This is all going
to be cooked down

so you can just go ahead
and cut it however you want.

For this recipe, we're also using
some palapa

which is a spice mix
using your sakurab

which is part of the Allium family

which means you're already going
to have a lot

of that kind of bright
oniony flavor coming out of that,

plus some spice,
some ginger that's in there,

some chilis.

Sometimes in garlic as well.

So that's already going
to carry so much flavor

in this whole dish.

Oil in your pan.

Even though palapa
is already cooked,

I'm also going to add it
to my pan here just

to toast it up a little.

I'm going to add quite a bit of it
'cause I love this flavor.

Another fun kind of modern way
you could do this

is you could use
the palapa as an extra kind

of paste or sauce
or condiment when assembling.

So you could do like your rice,
your kagikit,

and then your palapa on top
or in between,

kind of like
how you would use wasabi.

Like, that'd be another fun way
of kind of layering textures.

But here, I'll put it all together.