The most famous Bagoong and Patis of Pangasinan! | Farm To Table - video Dailymotion

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Aired (September 1, 2024): In this salty episode, Chef JR Royol learns how Pangasinan’s famous bagoong and patis are made.

Transcript

00:00Aside from flavor and the use of salt as a preservative in meat and fish,

00:05you can also find the dominant taste of saltiness in Filipino food

00:09in the different kinds of sauces and condiments that we use every day.

00:13We, as Filipinos, when you say salty,

00:17we really think of the things that we mix in our sauces.

00:22Fish sauce, soy sauce, shrimp paste.

00:26There's a very wide array of salters available to us in the Philippines and around the world.

00:33And when we cook, what we want to build is not just one note.

00:38When you say salty, it's just salty.

00:40You want to build complexity, right?

00:43So when we cook, when we combine all these flavors,

00:46it becomes more interesting to the palate.

00:50One of the people I met in this food adventure

00:52who has already mastered the use of salt and saltiness

00:55to make the perfect sauce is Sir Menandro,

00:59the owner of one of the biggest producers of shrimp paste and fish sauce in Pangasinan,

01:04Merlis Shrimp Paste.

01:07Many people make shrimp paste here because the profits are seasonal.

01:12Yes.

01:13When it's seasonal, that's where they make profits.

01:15I was the first to store it here in Linggayin.

01:20That's why when the profits are seasonal,

01:25my peers would come here to buy shrimp paste.

01:30That's how we started making profits.

01:36This is where we store the shrimp paste.

01:39We store it for six months.

01:42Then we wait for it to grow.

01:47This is also a daily product.

01:49It's also fast.

01:53There.

01:57That's the aroma you're talking about.

01:59Yes, the aroma.

02:02This is just two months old.

02:07It smells good.

02:08It's like you're looking for calamansi, hot rice, and steamed sweet potatoes.

02:13Yes.

02:14Oh, Lord.

02:15Right?

02:17So, this is the fish that we've already cleaned.

02:21Yes.

02:22What happens here is that the bottom is the shrimp paste.

02:26Yes, the meat.

02:27It becomes watery.

02:28The one that rises is the fish sauce.

02:34Just so our family members can imagine,

02:38this is the shrimp paste.

02:40Yes, this is the shrimp paste.

02:41There.

02:42This is the fish sauce.

02:43This is the fish sauce.

02:44This is what we sell.

02:45Yes.

02:46This is what we buy.

02:48This is just fish sauce.

02:49Yes, this is what it looks like.

02:51Okay.

02:52Do you have mangoes, sir?

03:01This is the stir-fried calamansi.

03:05It's good.

03:08And the shrimp paste smells good.

03:10Really?

03:11Yes.

03:14Winner.

03:16In every bottle of salt, the taste of Filipino food becomes alive.

03:21From simple food, salty eggs, to delicious shrimp paste,

03:26salt is not only a flavor, but also an important part of the food experience

03:31that unites us in our land, sea, and tradition.

03:36The salt will bring out the natural taste of the ingredients

03:39and make every bite more delicious.

03:42It unites the deep stories and traditions

03:45that remind us how delicious it is to be a Filipino.

03:49This is just the first taste of our exciting food adventure.

03:53Join us in our celebration of flavors, Food Explorers.

04:09www.FoodExplorers.com

The most famous Bagoong and Patis of Pangasinan! | Farm To Table

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