00:00Welcome back, Kapitbahay!
00:02This is it!
00:03We're going to cook together with Chef JR.
00:09What dish are you going to share with our Kapitbahay today?
00:14This is the weird part.
00:16This dish is considered my specialty.
00:19But I've only made it once.
00:22So technically, this is going to be the second time I'm making it.
00:24That's how special it is?
00:27Yes!
00:28My dish is Bigurot.
00:29Bigulanong Igurot.
00:31Is this your winning dish?
00:33Exactly.
00:34I've heard that name before.
00:35So I joined a competition.
00:36This is the only one I beat in the competition.
00:38This is the one that beat you?
00:39Yes.
00:40If that's the case, is the recipe already on the spot?
00:45For our finale, we were given time to come up with your specialty.
00:50Growing up, I was so in touch with my Igurot side.
00:56I grew up in love with Pinikpikan.
01:01So it's like you were inspired by Pinikpikan?
01:04Yes.
01:05It is actually Pinikpikan, but the main difference is the coconut milk.
01:10That's the Bigulano side.
01:11Hold on.
01:12I need to pay attention.
01:13Our chicken still has feathers.
01:16Actually, that's one of the key characteristics of Pinikpikan.
01:21When in fact, it is a cooking technique that is used by the people in our mountain province, Igurot.
01:28Usually, what you do down here is you boil it in water.
01:34For us, we burn the feathers.
01:37Does that have an effect on the taste?
01:40Definitely.
01:41While it's being burned, it infuses.
01:45We're going to taste that today.
01:48So the taste is deeper.
01:51For this recipe by Chef JR,
01:54we will need chicken,
01:57itag or cured meat,
01:59coconut cream,
02:01onion leeks,
02:02ginger,
02:03pepper,
02:04and labuyo chili.
02:06First, we'll burn or roast the chicken skin directly in the fire.
02:13See?
02:14It's a bit hard.
02:15See?
02:16You can see the color of the skin.
02:19The most important thing when you're doing that part of the dish
02:24is that the skin should be oily.
02:27You don't want it to be too burnt.
02:29It will be rendered.
02:30Yes.
02:31The piece will be wasted.
02:34Cut the chicken into small pieces.
02:39Chef.
02:40How are we doing?
02:41It's okay.
02:42I've heard, Chef,
02:43that you prefer to cook on an open fire.
02:49Definitely.
02:50Do you have something like this at home?
02:51I have a dirty kitchen at home.
02:54That's what I use.
02:56Don't the neighbors complain?
02:58That's another story.
03:01Actually, I'm just making up for them.
03:02Because their trip is a bit okay.
03:04Oh, okay.
03:05They're just making it up.
03:06So they're making us work.
03:07I'll make them work.
03:09I didn't know or I didn't imagine before that I like to cook
03:14until I had that opportunity.
03:16How old were you when you realized that?
03:18Around that time.
03:19Around that time?
03:20I was already 30 years old.
03:22Would you consider that late?
03:23It is.
03:24Really?
03:25It is pretty late.
03:26Because I was already stable in my job back then.
03:29What were you doing before?
03:30I was in the BPO before.
03:32I was already a quality supervisor.
03:34So I was already going to the corporate level.
03:36But now that you're here,
03:37where are you happier?
03:38Definitely here.
03:39Oh, you're meant to be here.
03:41Alright.
03:42So this is our meat.
03:46And you also want to add everything.
03:48The innards, the insides.
03:50There's nothing left on the plate.
03:53The neighbors, everything.
03:55And aside from our chicken,
03:57this is our main ingredient.
04:00What is that?
04:01This is what gives flavor to our dish.
04:03This is what we call itag.
04:04Cured meat that we've been practicing for a long time.
04:08How is this prepared?
04:10Of course, there's no refrigeration yet.
04:13There's no ref.
04:14No freezers.
04:15No equipment.
04:16So what they use
04:18to prolong the shelf life of their ingredients
04:21is salt.
04:22Just salt?
04:23Just salt.
04:24It's been with us for a long time.
04:25There.
04:26Our history with salt is deep.
04:27You'll soak it in salt.
04:29You'll hide it in our sesame.
04:31It's important to not expose it to insects.
04:34It's better during the day.
04:35The drying process is faster.
04:38In fact, this is 5 years old.
04:405 years?
04:41Happy birthday!
04:42Can you use it over and over again?
04:44Yes, until it runs out.
04:46But normally,
04:47we don't use salt as seasoning.
04:51That's the flavoring.
04:52This is our seasoning.
04:53That's how it tastes.
04:55I'm amazed, I promise.
04:57Next, add the fish,
05:00coconut cream,
05:02ginger,
05:03onion leeks,
05:04and pepper.
