00:00The leaves of the alugbati are delicious to be served with mung bean or sardines.
00:06It is a winner in taste and also a winner in substance.
00:10But Chef Joanna has a unique recipe.
00:13She leveled up her alugbati in a Japanese style.
00:22This recipe that I will teach you today is more appreciable and can be sold to our kids.
00:30Let's go!
00:34In a bowl, put the flour.
00:38Season with pepper, garlic powder, paprika.
00:42Mix egg white or egg white, water and mix it.
00:47When the mixture is ready, dip the alugbati leaves and fry it.
00:51So that it won't fall apart, also include the alugbati stem.
01:07When the color is golden brown, you can remove it.
01:17Oisharap!
01:19I didn't expect it to be alugbati, but it's delicious.
01:22The crunchiness is amazing.
01:23I thought alugbati is just put in mung bean, but it's delicious.
01:30The leaves of the alugbati, check!
01:32But wait, there's more.
01:34Because alugbati also bears fruits.
01:37Usually, the small fruits of alugbati are just thrown away.
01:41But this farm in Tagaytay, it's not just thrown away, it's harvested.
01:52Hey! Good morning!
01:55Kuya Joseph!
01:56Good afternoon, sir. Welcome to Sbidi Farm.
01:58I just found out that alugbati bears fruits.
02:11It's colorful now.
02:12Kuya Joseph!
02:13Yes?
02:14Is this okay?
02:15Yes.
02:16Miguel Tan Felix's mother said so.
02:18There's a lot, guys.
02:20Let's go!
02:21Let's go, sir.
02:24Malabar spinach, also known as alugbati,
02:27originates from India and Indonesia.
02:30Because it grows fast in hot places, it's widespread in the Philippines.
02:35Here it is, KaWonderers.
02:37Here are the alugbati that I harvested earlier.
02:40And usually, in our provinces,
02:43the alugbati fruits are just thrown away.
02:46But now, Chef Robert will teach us how to recycle and make haloblak.
02:53Haloblak?
02:54Haloblak. What else?
02:55What are we going to do here?
02:58For Chef Robert's first recipe, he will make alugbati dip.
03:01Alugbati dip.
03:05We're going to put this in.
03:07Because it's hard to get the juice.
03:12What we're going to do is we're going to put this in.
03:16We're going to throw it in, right?
03:18Yes.
03:19Then...
03:21It looks like it has wings, right?
03:22It looks like it has wings.
03:23Wings, yes.
03:24It looks like wings of...
03:27It's just small.
03:28Cranberry.
03:29Cranberry?
03:30Cranberries.
03:34Once the alugbati fruit is crushed,
03:36it will get its juice in a bowl.
03:39After mixing the mayonnaise,
03:41the juice of the alugbati,
03:43mustard, and honey.
03:45What a wonder!
03:46The alugbati dip is ready!
03:51It's delicious!
03:52It's like strawberry.
03:53Yes.
03:54The color, and the texture,
03:56and the taste.
04:00Chef Robert,
04:01the strawberry is sour, right?
04:04Yes.
04:05Maybe this sauce
04:08gives it sourness because of the alugbati.
04:11Yes, the juice itself.
04:13That's it, right?
04:14Yes.
04:15That's what makes it sour.
04:16Yes.
04:17Is it true?
04:18Because it's acidic.
04:20The juice of the alugbati fruit
04:22is also mixed with passion fruit juice.
04:25It serves as a coloring
04:27and adds a little sourness to the juice.
04:39He's still handsome.
04:45Chef, it's like you said I haven't taken a bath yet.
04:49It's delicious!
04:53The old one is just thrown away.
04:57You can still make it delicious and eat it.
05:01But I wonder,
05:02is it safe to eat alugbati fruit?
05:05It's safe to eat.
05:06So far,
05:07there's nothing to say
05:09that it's bad for humans.
05:11Like other berries,
05:13it's rich in antioxidants
05:15or the so-called
05:17vitamin A, C, and E.
05:19It helps us
05:21to avoid diseases
05:23like cancer.
05:25The small size of alugbati
05:27is certified
05:28small but incredible!
05:54Learn more at alugbati.com
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