How to Make Pinakbet Chips Salad | Farm To Table - video Dailymotion

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Inspired by Quinit Integrated Farm’s own product, Pinakbet Chips, Chef JR Royol adds them to a salad for a unique take on serving Pinakbet!

Transcript

00:00 One of their products here is their Pinakbet chips.

00:04 Because usually, Pinakbet is a dish.

00:07 And because they gave a different way of serving,

00:12 our favorite combination of vegetables,

00:15 that's what we'll do in our dish.

00:17 We'll make Pinakbet chips salad.

00:20 So we have, of course, ready dehydrated our different vegetables.

00:25 So our salad still has a component of Pinakbet dish.

00:29 So their vegetables here, they have eggplant.

00:33 And then this is the sweet potato.

00:37 Their sweet potato.

00:41 And you can see from the color, you know that's their squash.

00:48 Their okra.

00:53 It's still good, right?

00:57 I can already see the...

01:00 That's the bitter gourd.

01:09 Here in the Kinet Eco-Integrated Farm,

01:15 the vegetables are dried using the dehydrating machine.

01:19 So here's our equipment,

01:22 or our special tool to produce our Pinakbet chips.

01:26 Sir, how do we do this?

01:28 After we cut the skin,

01:32 we chop it super thin so it's easier to process.

01:36 Do you slice it with a knife or a peeler?

01:38 Peeler, sir, so the slices are even.

01:42 Or if you have a mandolin,

01:44 use a mandolin to get the thinnest part.

01:49 You want this to be very thin.

01:51 Because if it's thick, it's hard to dehydrate.

01:56 And when it's spread out,

02:00 you put it on a screen that's not too sharp.

02:06 These are the vegetables that are dehydrated,

02:09 like the squash.

02:11 Okay, so this is the squash.

02:16 This is the okra that's dehydrated.

02:18 I'm not sure if we can use a peeler here.

02:21 No, sir.

02:22 So this is sliced.

02:23 Yes, using a knife.

02:25 So how do we know that we're satisfied,

02:30 that the dehydration is okay?

02:32 Once we've touched the squash and then cut it,

02:37 we can hear the crunch.

02:39 Is there a possibility that the skin is already dehydrated?

02:42 No, sir.

02:44 Because the temperature is consistent.

02:46 Yes, and this is the dehydrator machine.

02:48 It dies by itself.

02:50 There's a timer.

02:51 Alright, thank you, sir Ala.

02:53 Thank you for this information.

02:55 So, Food Explorers, if you're interested or you want to try the dehydrator,

03:01 but it's a bit pricey,

03:03 or you're thinking about whether this can be DIY,

03:07 or do it yourself, it's totally possible.

03:09 You're just going to make a box, but the skin is plastic.

03:13 By doing this, you'll be able to enclose the product you're drying

03:19 and you'll be able to protect it from insects or at least from sudden rain.

03:24 The product you're using won't get wet

03:27 because you have protection on the skin.

03:30 And that's it.

03:31 We'll assemble it.

03:33 So we can serve it differently.

03:35 So we have here our sauce or we call it our vinaigrette.

03:40 But the base is fish.

03:42 And then I'll turn off the heat so that we can add in our acid.

03:54 Our calamansi.

04:00 [music]

04:12 Our base is our mashed squash.

04:19 And then our chips.

04:28 [music]

04:44 Martina looks like she's enjoying her love.

04:46 It's so sweet!

04:49 [laughter]

04:50 [music]

04:59 [applause]

05:01 [music]

05:19 [music]

05:24 [music]

How to Make Pinakbet Chips Salad | Farm To Table

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