00:00I would often use in my social media posts, hashtag, best job ever.
00:11This is one of the reasons why I do the best job ever because we encounter the ingredients
00:20that I wouldn't encounter if I didn't do this job.
00:25One of them is our TAKLA.
00:28Apparently, here in Bohol, they have a specific crustacean that grows in brackish water
00:33or what we call brackish.
00:35It's a mixture of saltwater and saline water.
00:38So, it's more like a raw food species.
00:42But, what's different from it is, first of all, the claw.
00:45It's not a fat hammock.
00:47Because usually, when it's raining, it's just a long, thin one.
00:52It's like the size of its head.
00:54Then, compared to crayfish, the TAKLA that we can only find here is not that big.
01:04The difference of its head to its body.
01:06It has some unique attributes that you can only see in their TAKLA.
01:12The question for me now is, is it also delicious?
01:15Aside from TAKLA, an endemic variety of water that is very historic, very connected to the
01:21history of Boholans.
01:23So, this is the type of Ube that is only found here in Bohol.
01:30And, if we notice the biggest difference, compared to the typical Ube that we can buy,
01:39especially the pure Ube color, it's usually Ube all throughout.
01:45But, this one has a nice shading.
01:47It's like it has a gradient of color.
01:50The color is very bright on the outside.
01:56Then, as it goes inside, the color becomes lighter.
02:01So, these are the ingredients that we will combine.
02:05We will make a different approach.
02:06But, basically, playing to the familiar flavors that we are used to.
02:11So, we will make Sinigang na TAKLA with Ube Kalamkay.
02:16So, we will just cut our Ube.
02:19So, we're just going to cut it into portion size.
02:26Then, we're going to add it to our pot.
02:30Then, we will add our other ingredients.
02:36We are now able to form the base of our Sinigang.
02:41At this point, our Ube is effortless to poke.
02:45Our knife has no resistance.
02:47So, it means that it's already soft.
02:49And, the starch in our Ube would give this body to our soup.
02:55And, because of the color of our base,
02:59our very light shade of violet, and the orange shade of our tomato,
03:06this is what will be the result of our soup.
03:09So, not your usual color when we serve Sinigang.
03:13And, at this point, we can now add our souring agent.
03:17So, we have here a mix of Pampaasim.
03:24And, of course, our Okra.
03:33Our Chili.
03:35And, of course, our star, our Takla.
03:45We will just season this with fish sauce.
03:47And, we will just finish it with lime.
03:55This is now solid.
03:56We will just boil this for about 5 minutes.
03:59We can now serve.
04:01We can now serve.
04:03Food Explorers, here it is.
04:05The Sinigang na Takla with Ube Kinampay is now ready to be tasted.
04:10Here in Bohol, when you say Takla,
04:12when you cook it, it's very best when it's mixed with coconut milk.
04:16Really?
04:17If it's not mixed with coconut milk, we call it Pinauga.
04:21Pinauga?
04:22Meaning, it's just dried.
04:23It's just minced in oil, garlic, and the Takla.
04:26That's it, and it's soaked.
04:27Okay.
04:28It's like salt and pepper.
04:30It's like salt and pepper.
04:31Okay.
04:32So, you don't usually serve Takla with soup?
04:35Yes.
04:36I'll just use my hands.
04:37Yes, I'll use my hands.
04:39Because we can enjoy the Takla when we use our hands.
04:44And, for this dish, I didn't add rice.
04:48I mean, for the serving.
04:50Because there.
04:51There's Ube.
04:52Ube, yes.
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05:28Yes.
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