Chef JR Royol cooks ‘Piaparan na Manok’ | Farm To Table - video Dailymotion

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00:00In our tour, I just noticed the plants they grow here, like Sakurab, which is a native

00:13scallions.

00:16First time I encountered this when I went to Quiapo, and then I was introduced to Palapa.

00:23So in the Southern Philippines, especially in Mindanao, the Maranao cuisine is mostly

00:33using what we call Palapa.

00:35So I can compare our Palapa to Sambal, usually it's mixed with grilled tuna, chicken, beef,

00:47actually any protein, but there's a certain process of making it here.

00:54And traditionally, they use Almeres.

00:58So when we say Palapa, the main ingredient is Sakurab, which gave me the idea, since

01:06I've seen how they take care of the chicken, to make a traditional Maranao dish, Piaparan.

01:12We're going to make Piaparan na Manok.

01:16So our Sakurab, this is like leeks, like spring onions, but flatter.

01:23So more on chives, the look of the leaves, but this is what we call onion in Tagalog,

01:33so it has a bulb, compared to spring onions that are just stems.

01:37And based on the Muslims I've talked to, this is endemic in the Philippines.

01:46So our Sakurab is ready, another component of our Palapa is ginger, but this time, since

02:06it's available here on the farm, we're going to use galangal.

02:10Actually compared to ginger, same with Sakurab, it has a more subtle flavor.

02:21This is the third key component, spice.

02:24It needs to be spicy, so it depends on your preference, if it's more, it's just right.

02:40So since our paste is ready, let's set it aside.

02:52Now for our chicken, we have the free range that we saw earlier, this is what's good when

02:59you're processing free range chicken, you can see the fat.

03:05So let's set that aside, we're going to oil it later.

03:11One of the must-haves when you're doing piaparan is our yellow ginger, or turmeric, then our

03:22onion, oil in the pan, maybe just two tablespoons, because we're going to use the oil or fat

03:35of our chicken.

04:07So our tomatoes, onions, and yellow ginger.

04:14Let's also add our Palapa.

04:19One of the characteristics of my piaparan, Kinopio, in one of the dishes that I'm serving

04:26in my restaurant today, is the use of grated coconut.

04:36And when we say piaparan, it has to be cooked in coconut cream.

04:49Let's add a little bit, we're going to add maybe the remaining when our chicken is cooked,

04:56and some chicken stock.

05:06Let's season it with fish sauce, and pepper.

05:36Since we are using a free range chicken, this will soften in about 45 minutes to an hour.

05:43You might need to replenish the chicken stock once in a while so that it doesn't burn or

05:47dry out too much.

05:48But after that, we can serve.

06:07Pucherong dilaw.

06:10So we achieved the sweetness of the carrots when the sugar was intensified.

06:16And the carrots are not mushy anymore.

06:21It's like a baby now.

06:23The dishes that we normally do here, there is also an application of modern techniques.

06:28The other elements are also slightly deconstructed.

06:32When you look at it, it's not puchero, but you have the elements of saba, you have the

06:37carrots, our starch, which is the squash or pumpkin, we made it into a sauce.

06:42So those are the minimal tweaks in the technique.

06:48Usually, it's just a one-pot dish.

06:50What kind of food do you normally offer?

06:52Is it farm-to-table as well?

06:54It's like that.

06:55Actually, the produce products here, livestock, that's also what we use.

07:00Tinola, that's what we offer.

07:02It's also farm-to-table.

07:04Usually, when we order tinola, we suggest to the guests to order in advance because

07:09the chicken is freshly slaughtered, so it's not frozen.

Chef JR Royol cooks ‘Piaparan na Manok’ | Farm To Table

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