00:00Thank you so much, Kapuso.
00:01Let's have our breakfast.
00:02What's delicious today is a hot soup.
00:05It's a good thing we have Sinigang.
00:07Sinigang, that's right.
00:08But you know what, Ate?
00:09I really like it.
00:10But this one,
00:11our Sinigang is different
00:12because it's ube!
00:14It's different!
00:16Wow, but look at it.
00:17It looks delicious.
00:19Let's taste this ube Sinigang.
00:21And it's a bit thick.
00:22So it's like,
00:24instead of using gabi to make it thick,
00:27we can use ube instead.
00:30This is my first time seeing this.
00:33Actually, when we were talking to Shaira,
00:34ube, if it doesn't have sugar,
00:36it's not sweet.
00:37Yes, I just found out that it's not sweet.
00:40So you can use it like gabi.
00:46It's okay, it's delicious.
00:47It's delicious!
00:49But it's Sinigang with a different color.
00:52It's good!
00:52It's good, right?
00:54Sinigang is also good for breakfast.
00:57It's from Binondo,
00:59that's why Kaloy didn't get caught.
01:01Kaloy, did you eat a lot there?
01:03For sure!
01:07It's delicious!
01:08Wow, not yet!
01:10I just ate a teaser earlier
01:12and of course, I stopped myself from eating a lot
01:14even though this ube Sinigang is delicious.
01:17You're right,
01:17our food trip this Friday morning is different
01:20because the usual Sinigang that we eat,
01:23we put a twist on it.
01:25And that twist is ube.
01:28This one.
01:29Our food trip this morning is ube Sinigang.
01:32And this ube Sinigang has different flavor toppings.
01:36You can have it with
01:38lechon kawali,
01:40pata ube Sinigang
01:42and also beef ube Sinigang.
01:45But if you want to pair it with something else,
01:46they also have an overload of ube Sinigang.
01:49This is what's inside my bowl.
01:52It's bubbling.
01:53And of course,
01:54since it's different,
01:55we want to know how they make ube
01:58that's why we'll call the owner of this business
02:01and the chef,
02:02Chef Monk Riz Domino.
02:04He's known as Chef Monk Long.
02:08He's right behind me.
02:09Chef Monk Long.
02:11Good morning, Chef!
02:11Good morning.
02:12Good morning.
02:13I'm curious to know how you make ube Sinigang.
02:17So, let's start with the process.
02:18Yes.
02:19Ube Sinigang, right?
02:20Of course,
02:21we need ube.
02:23We'll peel it first.
02:26This is what it looks like once it's peeled.
02:27We'll just cut it into small pieces.
02:29So, from this to this.
02:31Alright.
02:31So, after it's peeled and sliced,
02:34what's the next step?
02:35We'll boil it.
02:37Once it's boiled for 10 minutes,
02:40until it's soft,
02:41we can now blend it.
02:43This is how it'll look like.
02:45There you go.
02:47Once it's soft,
02:49we can now take it out.
02:50We'll transfer it to a separate bowl.
02:52Of course, this is still hot.
02:54We might burn ourselves.
02:56We'll just blend it until it's paste-like.
02:59There you go. Chef has a stick blender.
03:03But if you have a blender at home, you can use that too.
03:05That's also fine.
03:06Yes, you can use that too.
03:06So that it'll look like a puree.
03:07Yes, like a puree.
03:08So, it's turning into a puree.
03:09Chef, why did you decide to add ube to Sinigang?
03:12Of course,
03:15I want my menu to have an elevated dish.
03:19You know, this is a thing now, right?
03:20In restaurants,
03:21for your restaurant or business to stand out,
03:23there should be something different.
03:26So, this is an innovation.
03:28So, you thought of adding ube to Sinigang.
03:31What do you do with ube in Sinigang?
03:33First, visually, I'm guessing.
03:35Yes, visually, it looks better.
03:37It's an elevated dish.
03:39It's something new.
03:41At least, the Filipino masses will be able to taste
03:43what's in the ube Sinigang.
03:46What about the taste?
03:47In terms of the taste,
03:48it's giving off a rich flavor.
03:50But ube has a neutral flavor.
03:53So, it won't overpower Sinigang.
03:55So, the usual flavor of Sinigang is still there.
03:58Yes, it's still sour.
04:00At the same time, it's giving off a rich flavor.
04:03That's true. It's thickening.
04:05Yes, it's thickening.
04:07Most people know that ube has a sweet flavor.
04:11So, it's not sweet.
04:13This one is neutral.
04:14Our Sinigang is still sour.
04:15I noticed that you're already sauteing the tomatoes.
04:18After this is done, what will we do next?
04:20So, we've sauteed the tomatoes.
04:22I like to saute the vegetables so that the flavors..
04:27You can smell it, right? It smells good.
04:29It's like you're already hungry.
04:31Once the tomatoes are sauteed, we'll add the boiled meat.
04:35The flavoring ingredients are already here.
04:36The Sampalok is also here.
04:38Go ahead, Chef.
04:39There you go.
04:41We'll just wait for it to boil.
04:43Once it's boiling, we'll add the ube puree
04:46so that it'll turn into this color.
04:48Alright. So, we'll just pour it here.
04:51Let's show it to the camera, Chef.
04:53Go ahead.
04:54Just like this?
04:55Yes, just like that.
04:56You can do it here.
04:58So, I'll just put it on the side?
05:00Yes, you can.
05:01The ube is now here in our Sinigang.
05:05We'll just let it boil until it turns into this color.
05:09After a couple of minutes, this is what it'll look like.
05:12The soup is already thick.
05:15After it's thickened and boiled, it's ready to be served.
05:19Once it's seasoned, we'll plate it.
05:22Of course, Chef. I'm not just gonna taste it.
05:25I'll also experience how to plate it.
05:27I'll start with the overload.
05:29Yes, the overload.
05:31I'll just put everything on the plate.
05:33I'll just put this on top.
05:35I'll prepare the overload.
05:38Go ahead.
05:39I'll just put this on top.
05:42What else?
05:43Then, the beef.
05:44I'll put anything on top.
05:46There you go.
05:48This is so crispy.
05:49I'm so excited to fill up my bowl and taste it.
05:53I'm sure you're already enjoying my Ube Sinigang Overload.
05:57So, stay tuned.
05:58I'll be here in your country for the next show
06:00where you'll always be the first to see it.
06:03The first to eat it.
06:05Chef, I'll just put this on top.
06:10There you go.
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