How to cook ‘Labong at Manok’ by Chef JR Royol | Farm to Table - video Dailymotion

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Aired (October 5, 2025): Rainy days call for comforting soups and hearty meals! In this episode, Chef JR Royol shares his recipe for Labong, a traditional Filipino dish that can be served with coconut milk, vegetables, and a good source of protein.  For more Farm to Table Highlights, visit this link: https://shorturl.at/JiWPM

Transcript

00:00Pagantong rainy season, isa dun sa madalas na ina-anticipate namin mga prom day ay yung labong.

00:13So ito yan, yung bamboo shoots.

00:15Ito yung mga panahon lang na tumutubo sila.

00:18Hindi ito available sa ibang parte ng Pilipinas.

00:21Kaya talagang yung mga kinalakihan nito, may malalim na connection sa kahit anong putahing lulutuin mo.

00:28Kadalasan nito, combination nito, labong at saka saluyot.

00:33And meron din akong natikman before na parang tinola style lang siya or pinakuluan lang yung manok.

00:39Tapos sinaluan ng labong.

00:41Yun yung gagawin natin.

00:42We have to remember when we're preparing labong is kailangan itong ma-blanch ng ilang beses.

00:50Meron itong toxins na pag hindi mo na prepare ng maayos, might actually have some impact doon sa kakain.

01:01So, kakatlang natin ito.

01:03Itong medyo matitigas na part, i-prepare ko ito ng, kadalasan ito naka-julien.

01:10Pag bibili ka nito sa palengke ng nakagayat na, naka-strips na ito.

01:14For those na hindi pa nakakatikim ng labong, ang lasa nito, nasa medyo may pakla ng kaunti.

01:22But what you really want with this ingredient is yung bite niya.

01:26Na kahit palambutin mo siya, meron at meron siyang crispness na ibibigay sa'yo.

01:34Yung ating fat dito, kumukulo na yung tubig.

01:38Lagay lang natin.

01:44Pakukuluan natin yung ating labong for about mga 5 minutes.

01:48Habang iniantay natin yan, prep na natin yung ating chicken.

01:51So, we have here native.

01:56Lagyan natin ng oil.

01:59Searing natin yung chicken.

02:05Sabang binabrown natin yung ating chicken,

02:07prepare lang natin yung ating luya.

02:14Then yung ating sibuyas.

02:16Simplahan natin ng fish sauce.

02:29Lagyan lang din natin yung chicken stock.

02:34So, habang pinalalambot natin yung ating manok,

02:37balik tayo dun sa ating labong.

02:38So, makikita ninyo yung pinagpakuluan natin yung labong.

02:47Nag-iba na yung shade niya.

02:48On the yellow, green-ish yung kulay niya.

02:53So, yun yung i-discard natin or i-di-dispose.

02:55Tapos, ulitin lang natin yung proseso.

02:58Habang pinalalambot natin yung ating manok.

03:00Typically, pag pangalawa na, pwede nyo ng tikman.

03:06May kaunti pang pakla.

03:07I think ito na yung last natin na babanian siya.

03:10So, food explorers, kung meron kayong ibang technique,

03:13kung paano maalis yung toxic nga na parte ng ating labong,

03:18share with us.

03:19Para matuto tayo, baka may mas mabilis pa kayong style or technique.

03:23Para mas mapadali yung proseso.

03:25Yung ating manok naman,

03:27ayun, kumakalas na.

03:28Pwede na, saktong-sakto pagkatapos natin dito,

03:32pwede na natin irekta doon sa ating pinakukulong manok.

03:41Prepare lang natin yung ating dahon at yung ating sile.

03:49Laglag lang natin yung ating sile.

03:53You guys have the option to reduce this.

03:55Kung gusto nyo siyang i-serve ng parang masarsa lang yung feel.

04:00Pero ako, dahil sa panahon, masarap yung may hihigupin.

04:03Kaya, lagyan na natin yung dahon ng sile.

04:08At, pwede na tayo mag-serve.

04:10Cheers!

04:16Cheers!

04:21Mmm!

04:24Hindi na mapahit, no?

04:26Hindi na mapahit mo kanila.

04:27Mapahit yan, syaga.

04:29Sakto lang yung lambot, no?

04:30May laban ng kaunti, pero malambot.

04:32Altyazı M.K.

How to cook ‘Labong at Manok’ by Chef JR Royol | Farm to Table

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