00:00 [music]
00:03 Of course, to complete the meal, there should be a breakfast.
00:07 The province of Batangas has a big Kakanin.
00:11 In fact, it's a perfect partner for their Pambatong Kapeng Barako.
00:15 In Batangas, the use of tuliasi or large frying pan is already a thing.
00:20 It's a popular dish cooked by Batanguenos, especially when there's a celebration.
00:28 Whether it's papaulaman or kakanin, as long as there's a large serving, they cook it here.
00:33 One of my favorite kakanin here in the Philippines is the biko.
00:38 But if you're in Batangas, they call it sinukmani.
00:42 In fact, every June, in the town of Rosario, in Batangas, they have what they call the Sinukmani Festival.
00:49 Florence will teach us how to make batangas sinukmani.
00:55 Okay. This is hard to make.
00:58 Mmm. Okay, let's start.
01:00 When the tuliasi is hot, you can add the coconut milk and brown sugar.
01:10 Wow, there's a lot of sugar.
01:12 That's why the biko is brown in color.
01:15 The brown sugar gives it color.
01:17 Okay, I'll just mix it.
01:25 Sinukmani is not a daily dish here in Batangas.
01:32 Usually, when there's a special occasion, they cook sinukmani, especially in the early days.
01:37 Because it's hard to make.
01:39 The batter has to be strong.
01:42 Actually, in the early days, men were the ones who made sinukmani.
01:48 So when there's a party, men would gather and mix the sinukmani.
01:57 Just wait for the mixture to simmer and mix it well for 5 to 10 minutes.
02:05 So what we want to get is a consistency that's really thick.
02:09 So one way of telling that is the sandok.
02:15 That's it. It's ready.
02:17 And there's a sustainer in the sandok.
02:20 You can add the malatik.
02:23 All of this?
02:24 Yes, ma'am.
02:25 Wow.
02:26 There.
02:41 We'll just crush the malatik.
02:44 The extra challenge in cooking sinukmani is that there's no stopping the mixing.
02:50 So just imagine, in this pot, we're making only one tuliasi of sinukmani.
02:58 My turn, my turn.
02:59 Relieve, relieve.
03:02 Can you do it, ma'am?
03:03 I can.
03:04 I'm a rebel.
03:05 Can you do it, ma'am?
03:22 I can.
03:23 [Mixing]
03:35 [Groans]
03:36 And then?
03:41 There.
03:43 It's going to be like that?
03:44 Yes, ma'am.
03:45 Like that? Okay, okay.
03:48 Is there an opening for Aling Medin?
03:50 I'm going to apply.
03:53 Okay, fine.
03:54 It's a bit heavy, guys.
03:57 And as the sinukmani thickens, it becomes heavier.
04:11 But of course, we can't stop mixing.
04:15 [Groans]
04:17 It's heavy.
04:19 [Mixing]
04:22 This is my workout.
04:23 Can you do it, ma'am?
04:27 I can.
04:28 Is this okay?
04:29 Just a bit more.
04:31 Just a bit more, finish line.
04:34 After mixing for a long time, we can now transfer the sinukmani.
04:40 Oh my God!
04:42 Wow!
04:45 It's beautiful.
04:46 It's really just like that?
04:48 It just fell like that?
04:49 Once it's mixed, we'll let it cool and we'll add the latik as toppings.
04:57 Our sinukmani is now ready.
05:01 Okay, it's so beautiful.
05:03 There it is.
05:04 Happy Fiesta!
05:15 This is now our sinukmani that we worked hard to make.
05:18 Sorry, this is how I eat.
05:21 I'm getting all the latik.
05:23 I really love latik.
05:26 Mmm!
05:29 You know, when we were cooking this earlier, we added a lot of sugar but the taste is balanced.
05:36 The sourness is just right.
05:40 And the flavor of the latik and the sinukmani really goes well together.
05:45 The sweet sinukmani also goes well with my bitter kaping bara.
05:54 Ah, perfect combination.
05:58 It's a win!
06:00 It's so cool.
06:01 [Music]
06:21 [Music]
06:23 [BLANK_AUDIO]
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