Food Exploration - Kudil, a Pangasinense goat dish! | Farm To Table - video Dailymotion

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Can tasting the Pangasinense dish known as Kudil allow Chef JR Royol to recreate the dish? Let’s find out together in this video!

Transcript

00:00 It's exciting for me to know that every part of the Philippines has a hidden delicacy that we haven't tried yet

00:07 or in fact, we're not aware that it exists.

00:10 Like this one.

00:11 I grew up basically, or I studied in La Union, just next to Pangasinan.

00:16 But I've never tried kudil.

00:18 So it looks like balbakwa at first, the color is reddish, but the taste is different.

00:24 I haven't tried it before.

00:26 When I tried to research on the internet what are the recipes, I saw different ones.

00:32 So, to recreate the dish, the better way is to actually taste what the locals eat here.

00:39 So there.

00:42 Kudil means "skin" in Ilocano.

00:46 That's also the translation in Pangasinense.

00:49 And then it also has a mix of meat, but the taste...

00:52 Let's try it.

00:55 [chewing]

00:57 Very straightforward.

01:02 I didn't taste any ginger in that bite, which I expect in all goat dishes.

01:10 'Cause it's for removing the gills.

01:12 Speaking of gills, it's very mild.

01:15 It's not overpowering.

01:17 What's good about this is that the skin is very tender.

01:20 And the meat is fork tender.

01:24 From what I can taste, it looks like it's just sauteed with garlic.

01:28 And of course, tomato oil.

01:30 Now that I've tasted what they eat here in Kudil, I'm confident that I can recreate it.

01:38 And I'll let my fellow farmers taste it.

01:41 [music]

01:53 This is my version of Kudil.

01:55 First thing I need to do is to heat the pan.

01:57 And of course, the one that Chef Andrew and Chef Jonah cut, we've tenderized it.

02:03 So basically, we'll just finish it with the sauce.

02:08 One thing I definitely know how to saute is the garlic.

02:11 I just felt that the garlic I ate was a bit toasted.

02:16 So that's what we'll try to achieve.

02:18 So we'll brown the garlic a bit while I prepare the meat.

02:23 So here's our meat, tenderized for at least 1 and a half hours.

02:28 So you can see, it's very gelatinous.

02:33 We'll just strain the juice so we can add more flavor to the meat.

02:38 Then we'll add a bit of calamansi to our meat.

02:43 We'll mix the calamansi juice with the meat.

02:49 And then we'll go back to our garlic.

02:52 The toasted garlic is now ready for our annatto powder.

02:57 This is what I'm saying is very distinct in the Kudil dish.

03:00 It's the deep red color.

03:03 You know right away that it's not tomato sauce.

03:05 And when you taste it, the smell of annatto is really overwhelming.

03:09 So that's what we're doing at this point.

03:12 We're chasing the unique flavor of Kudil.

03:17 Once we infused the annatto with our oil, we can now put our stock back.

03:25 And our bay leaves.

03:27 We'll just let this boil and then we'll add our meat.

03:31 So this is the consistency that I'm looking for.

03:38 Yes, it looks like a balbacua.

03:42 And since our meat is already pre-cooked, I'll just drop it.

03:46 One minute and then we can serve it.

03:49 [music]

04:09 Earlier, we had Sir Stan with us.

04:12 He gave us this idea.

04:14 It's my first time trying this.

04:17 Especially for you, Kalashaw people.

04:19 Have you tried this before?

04:21 I'm getting dizzy.

04:23 I'm going to have a drink.

04:25 This is better than Puto Dinuguan.

04:28 Puto Kudil.

04:29 It's good.

04:32 [music]

Food Exploration - Kudil, a Pangasinense goat dish! | Farm To Table

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