00:00Having to stay here in Tagaytay for, parang mga six years din ako dito.
00:19So I would think na nakita ko na yung sulok ng mga karatig bayan nila.
00:25Napapascinate lang ako na may ganito pa palang lugar dito.
00:28So ang ganda nung view nila na ririnig natin yung mga sekada dyan.
00:35Chill na chill lang yung vibe. Saktong sakto.
00:38Kasi may inaantay akong bisita.
00:41Bisita na magpapaluto daw for their special date.
00:46Eh, hindi ko pa alam kung anong gusto nilang ipaluto.
00:49Pero nakita ko sa farm nila, meron nga silang inaalagaan ding pato.
00:54So I thought of giving them something na I'm sure hindi pa nila natitikman.
01:00Kasi yung gagawin natin is pinalatan na pato.
01:03Pinalatan is an apayaw dish.
01:06Traditionally, babo yung gamit dito.
01:09What's unique about this, when I encountered this dish, is yung paggamit nila ng intestines.
01:13Pinalatan is from the word palat, which is yung pomelo leaves.
01:22Actually, matured pomelo leaves yung sinasuggest nilang gamitin for this dish.
01:27Sakto, meron akong pomelo leaves sa bahay.
01:31Nakapitas tayo ng magandang parte doon sa aming puno sa bahay.
01:36So we have here yung dress na na natin na duck.
01:42And then yung ating mga innards.
01:45So meron tayo ditong balunan.
01:48Yung ating intestines.
01:57Next up, yung ating luya.
02:01So generous amount.
02:02Lagihan lang natin ng ating chicken stock or plain water.
02:14And then timplahan lang natin ng salt and pepper.
02:22Ire-reduce lang natin yung ating pinaka-stock hanggang magmantika na yung karne ng ating pato.
02:28And then after nun, saka natin isasangkot siya.
02:32And hopefully, by that time, nandito na yung dalawa.
02:39Habang nire-reduce natin yung stock ng ating duck, prepare na natin yung ating aromatics.
02:44Although naglagay na tayo ng bawang doon, saka luya.
02:50Once na madry yan, before natin iserve, isasangkot siya nga natin sa aromatics.
02:55We'll be adding more ginger, more garlic.
03:00And this time, onions and chilies.
03:03Isa rin ito doon sa character ng dish na to.
03:05That makes it somehow unique, pero familiar at the same time.
03:10And finally, after that, yung ating palat or yung pomelo leaves.
03:19The essence kasi of adding in palat sa dish na to is, according sa mga taga-apayaw,
03:27is to add yung parang milky na flavor profile.
03:31Siguro parang maging mas fresh lang yung dish kapag sinerve na.
03:36Yan, siyempre, lemony, merong habod ng bitterness.
03:44Naririnig nyo na yung tulog na yun.
03:46Diga.
03:46Yan yung point sa cooking process na tinatawag ka niya na kasi,
03:51JR, malapit na akong maiga pag ganyan na kainay.
03:55Ibig sabihin yan, yung oil is mas directly nagiging in contact na doon sa surface ng ating pan.
04:02Kaya parang na silang nag-aaway.
04:03And, reminder na lang din, pag gagawin mo ito, na umpisahan mo ng maghalo.
04:08Kasi, you don't want those parts to burn.
04:17So for this, we will make a chiffonade or thinly slice.
04:22Parang mga matchsticks lang ito, ng mas manipis ng kaunti.
04:25Now, for our chilies, hindi ko sure kung ano yung tolerance sila sa spice.
04:33So tatanggalin natin yung seeds.
04:36Remove yung cap.
04:38And then squeeze out yung seeds.
04:41So to finish off, our dish, itiglaze ko lang ng vinegar.
04:49And then yung ating aromatics.
04:51So we have here our ginger, onions, garlic, saka yung sili natin.
04:58So to finish off, our dish, itiglaze ko lang.
05:06So to finish off, our dish.
05:08So to finish off, our dish, itiglaze ko lang.
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