THIS IS HOW WE DO IT: Burong Kanin & Tapuey Wine | Farm To Table - video Dailymotion

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Aired (October 13, 2024): While visiting the towns of Pampanga and Tarlac, Chef JR Royol discovers ways to extend the shelf life of rice. Find out in this episode how to ferment rice and make a wine out of it!

Transcript

00:00Because of our love for rice, we were able to find ways to make it longer and not to waste the rice.

00:09When we visited some villages in Pampanga and Tarlac, we got to know their way of making pure rice.

00:17This is how we make pure rice.

00:28You really have to let it cool.

00:30Because if you don't let it cool, then you'll add the fish right away.

00:34The fish will be overcooked.

00:36It won't look good.

00:38It won't have a good texture.

00:40You have to add the rice first.

00:42So that the fish will be absorbed by the rice.

00:46Because if it's directly in the container, it won't be absorbed.

00:50Only this will be absorbed.

00:52This won't.

00:54So you have to add the rice.

00:56This is how you make pure rice.

00:59The fish has to be really clean.

01:02Because if you don't clean it well, the fish will smell.

01:08You have to make a hole in the bottom of the container.

01:12Because this will absorb the fish's water.

01:17At least, the fish still has water.

01:20It will flow.

01:22It has to flow.

01:24Because if you don't let it flow,

01:27the rice will turn white.

01:31It will turn black.

01:34While in my hometown in Mountain Province and other provinces in Cordillera,

01:39rice is preserved by making a drink,

01:43tapoy.

01:51This is how tapoy is made.

01:54We call it rice tapoy.

01:56Tapoy is a type of tapoy.

01:58Tapoy is a type of tapoy.

02:00This is how tapoy is made.

02:02We call it rice wine.

02:04This is what we call bubod.

02:07This is the first element that will ferment the rice.

02:11Tapoy has a different flavor.

02:13But for you, this is what I usually taste.

02:17How is your flavor?

02:19If you add more bubod, the taste will be stronger.

02:24But bubod is important.

02:26Yes.

02:27This is the most important component.

02:29This is called yeast.

02:31This is what I usually buy.

02:33Even in Baguio, we have this.

02:35But here, we make it in Kadaklan.

02:38In Kadaklan.

02:39This is what I always ask.

02:41When I go home,

02:43what is the measurement of the amount of bubod around or close to the rice?

02:51Around the rice, it is more juicy.

02:54Ah, it is more juicy.

02:56For an ordinary rice, it is just enough.

02:59Just enough?

03:00Yes.

03:01Maybe because of the starch.

03:03But if you have this much, what is the measurement?

03:06This is half.

03:08When I make this at home, what is the measurement?

03:11How many cups of rice is this?

03:13Around five chupas.

03:15Chupas.

03:16The condensed milk.

03:19Ah, the condensed milk can.

03:21That's chupas.

03:22That's the coconut milk.

03:23Yes, that's it.

03:25If you cook it like this, that's a lot.

03:28Do you just cook it with rice or is there something else?

03:31Just rice.

03:32It's like you're cooking rice.

03:33Okay.

03:34But it's better if it's sticky.

03:35It's better.

03:36Preferably.

03:37Okay.

03:38One-fourth or one-half?

03:39One-half.

03:40One-half.

03:41One-half of this.

03:42Five chupas, one-half of the bubod.

03:45We're not going to break it right away.

03:47We're just going to crush it.

03:49We're just going to crush it.

03:50We're not going to spread it.

03:52We're going to crush it.

03:54We're going to crush it.

03:56Ah, you're going to crumble it.

03:57Do you need to heat it or...

04:00It's better if it's cold.

04:02It's cold.

04:03Because if it's hot, the yeast will break.

04:05The yeast will die.

04:07Because of that.

04:10While you're crushing it, spread it evenly.

04:14Salt, a lot of salt.

04:16Okay.

04:17A lot of salt.

04:18A lot of salt.

04:19Spread it evenly.

04:21I think it's done.

04:22Let's take it out.

04:29We're going to put it in a jar.

04:33In a container.

04:34In a jar.

04:35In a container.

04:36Is it okay if it's just an ordinary jar?

04:38Preferably.

04:39Because we're not going to put it in plastic.

04:40Yes.

04:41Okay.

04:42But if it's glass, it's okay.

04:43Glass is better.

04:44If you don't have this kind of container.

04:45Yes, in my glass.

04:46When I try it, I put it in my glass.

04:51You should cover it with something.

05:02Do you need banana leaves?

05:04Yes.

05:05It's like in the practice of fruit cutting.

05:07Because when you use the banana,

05:10when you peel it,

05:12it will fly here.

05:14Okay.

05:15There's alien.

05:16It's an important process for not to make any noise.

05:20It needs to be sealed like this.

05:25We're going to put it in.

05:27Then you put the lid on.

05:33Then you wait for three days, then we can open.

05:36Three days is the fastest.

05:39But what about you?

05:40Is it like the one we're tasting?

05:42Because the definition of the wine is longer, it's getting fine.

05:46So if it takes longer, it becomes better.

05:48So that's why it takes longer.

05:51This was made last August.

05:54But the others can go as long as two years.

05:58That's why it's better.

06:00It's better if it takes that long.

06:03That's what they call aged.

06:18For more information, visit www.fema.gov

THIS IS HOW WE DO IT: Burong Kanin & Tapuey Wine | Farm To Table

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