How to cook Kandingga | Farm To Table - video Dailymotion

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Aired (August 31, 2025): Chef JR Royol once again explores the flavors of his Bicol roots, where he discovered a unique version of the classic Filipino dish bopis. Instead of pig’s heart, locals use beef’s heart and call it ‘Kandingga.’ Find out how to make it in this episode.   For more Farm to Table Highlights, visit this link: https://shorturl.at/JiWPM

Transcript

00:00One of the things I really appreciate when I came to other places is when I discovered myself

00:07in the local place in the province.

00:12And one of the reasons I visited with Bicol,

00:15I've met a lot of people who are familiar with me,

00:19but it's a lot of different things that I discovered.

00:22So, this is one of the dishes I discovered during my travel in the Bicol region.

00:29Specifically in Naga City,

00:32kung saan na-encounter ko ang dish na kandinga or kandinga.

00:37What differentiates kandinga from your typical normal bopis

00:42is yung paggamit nila ng kangkong.

00:46So, palalambutin muna natin to.

00:48Yun yung pinakamahabang part dito.

00:50We will be using pressure cooker for that.

00:52Kasi kung normal yan na kalaan,

00:55I think mga nasa 3 to 4 hours bago natin makuha yung malambot na texture.

01:03And then we're just gonna add here yung ating lemongrass.

01:07We have here our garlic.

01:13And para lang din matanggal yung medyo gamey, funky aroma ng ating innards.

01:24Let's add in vinegar.

01:26Then of course water.

01:27Let's season this with some salt and peppercorns.

01:31Lastly, bay leaves.

01:38So, palalambutin lang natin to sa pressure cooker.

01:41After that, palalamigin.

01:42And then, tatad ka rin natin.

01:44Saka natin isasangkot siya sa iba pang ingredients.

01:46So, ito yung ating puso ng baka.

01:57What I like about these kinds of dishes,

02:01yung mga two-step, yung palalambutin mo muna tapos saka mo if you finish,

02:05you can actually make this ahead of time.

02:07So, kunyari, may pestahan sa inyo na kailangan mo gumawa ng isang malaking batch ng bow piece.

02:14Pwede mong pakuluan yan days before.

02:16Ilagay mo sa fridge.

02:17Ang advantage kasi nun is, mas madali mo siyang maikakat.

02:20Kapag medyo nag-firm up na ito, na-chill na siya.

02:24So, mas madali mo nang mamamanage na i-hand chop siya.

02:28Na-hand chop na natin yung ating beef heart and lungs, hot pan, oil, and then yung ating pangkandinga.

02:53Habang sinisear natin yung ating chopped parts,

02:59punta muna tayo dun sa ating aromatics.

03:03Luya natin.

03:09Tagay na natin yung ating sibuyas at luya.

03:14De-glace lang din natin ng ating vinegar.

03:20Tiso natin ng fish sauce.

03:23Pepper.

03:25And some sugar.

03:31Yung ating bawang.

03:36Then yung ating chillies.

03:44And to finish off our dish,

03:45Ito yung tatak kandinga.

03:48Ito daw yung talagang ginagamit nilang gulay instead of carrots.

03:53Sa kanilang popis version.

03:55So, tadalasan yung stems yung kanilang sinasama.

03:59Masangkot siya na natin lahat ng ating ingredients na ihabol na natin yung ating kangkong.

04:08Pwede tayo mag-plate ng kandinga.

04:09Pwede tayo mag-plate ng kandinga.

04:10Pwede tayo mag-plate ng kandinga.

04:11Wengap!

How to cook Kandingga | Farm To Table

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