00:00To say that we are facing a difficult time is such an understatement.
00:05Marami sa atin na nagsistruggle ngayon and lalong-lalo na ang mga farmers natin.
00:10Kaya dito, sa Melendres Farm, ating tutonghayan at madidiscover ang komunidad na binoon ng mga magsasaka
00:18upang sabay-sabay nilang maitaguyod ang kanilang mga hanap buhay at sabay-sabay maiangat ang kanilang mga produkto.
00:25At gagawa tayo ng mga putaheng magbibigay-pugay sa kanilang pagsusumikap at kanilang mga sakripisyo.
00:35I heard kayo po ang nag-umpisa ng isang community dito.
00:41Pwede nating masabi na community na siya.
00:45In agriculture, merong mga geographical advantages.
00:49Okay, totoo naman po yun.
00:50Let's say, merong crops na ma-pro-produce mo dito ng maganda, pero hindi lahat.
00:57Like, let's say, romaine.
00:59You can only produce the best quality romaine sa mountain province.
01:04Dito pwede na yung mga leaf lettuce. Okay lang yan.
01:06The ultimate goal is one is to, again, bring clean, safe, and healthy food to every family.
01:13Yun talaga yung Melendres Farm.
01:15Kung baga core nun.
01:17And to do that, we decided nga to partner with farmers and other communities.
01:23So, in effect, it's like we are a big community.
01:27And everything na natututunan namin, alam namin, sineshare yun.
01:32Not just in our own practice.
01:34Kasi pati madami kaming natututunan sa mga farmers.
01:37Yun po yung importance of having a network.
01:39Yun po.
01:40So, sineshare namin yung knowledge.
01:42Yes.
01:43I am really honored na makilala kayo and marinig yung kwento nyo.
01:48But more than that, I'm really excited to see what else Melendres Farm can bring us.
01:54Nakasalamat po.
01:55Salamat po.
02:05So, meron tayo ditong kaffir lime.
02:08Compared dun sa ibang nasa family nila, mas kulubot yung itsura niya.
02:14Of course, mas malaki ng dihamak sa kalamansi.
02:17Mas maliit sa dalandan.
02:19Normally, ginagamit yung zest niyan tsaka yung juice.
02:22Also, yung kanyang dahon.
02:26So, this is something that I would wanna use.
02:29Kasi yung aroma na bibigay nyo sa isang dish, definitely aangat yung lasa nun.
02:37So, kukuha lang tayo ng mga ilang piraso.
02:39Let's see what we can do with it.
02:42Bagong shoots.
02:48So, meron din tayo dito yung kanilang sawtooth coriander.
02:53Medyo maliliit pa.
02:55But, definitely, we can use this.
02:59So, parang nagkakaroon ako ng idea with our dish.
03:02So, we have here kaffir, yung leaves, and then we have yung coriander natin.
03:10Maybe we'll do something with a shade of green.
03:15And, yung vibrant color niya.
03:18Yun yung gusto kong i-highlight.
03:20So, maybe we'll do a curry.
03:23This would definitely add flavor.
03:26So, ito yung curry plant.
03:28Kadalasan, yung leaves nyo yung ginagamit.
03:30Meron din tong bunga.
03:32Alalay lang po kayong kainin ito.
03:34Kasi may lason yung pinakaboto.
03:36Pwede nyo kainin yung outer flesh.
03:38Kulay black.
03:39Yun yung sign na hinug na yung curry fruit.
03:43But, yun nga.
03:44We use the leaves.
03:46And, pag ginusumot mo siya ng ganyan,
03:49inamoy mo,
03:50automatic makikilala mo yung difference niya
03:52kumpara sa napagkakamalan minsan na kamyas.
03:56Very complex nung amoy niya.
03:58It's something na hindi natin for may ko-compare
04:00sa mga local herbs and spices natin.
04:04And, this is very good addition dun sa ating binubuong dish.
04:07Hanap lang tayo ng iba pang mga herbs.
04:14Talagang papunta tayo ng curry.
04:15So, ito yung wansoy.
04:17Magkamukhang magkamukha sila ng quinchay.
04:19But, the difference with quinchay is more on the garlicky.
04:22Yung kanyang aroma.
04:25Whereas, ito, yun nga.
04:27Medyo,
04:30sabi nila, medyo amoy ng insekto.
04:33Yung lumalabas pag wansoy yung binibili nila.
04:38Additional tip, jargon lang din in the culinary world.
04:41For example, if a chef would say na coriander,
04:46we mostly refer to seeds.
04:49Kasi nagkakabuto to.
04:50Ginagamit din siya as a spice for cooking.
04:53And then, when we say cilantro,
04:55that's when we refer doon sa leaves.
04:58So, same plant lang siya,
04:59coriander and cilantro.
05:01But, if you're going to be very specific,
05:04pag nasa loob ka ng industrial or professional kitchen,
05:07yun yung karaniwang application.
05:09Coriander, pag yung seeds yung kailangan,
05:12cilantro kapag yung leaves.
05:13So, I'll need a lot of silantros today.
05:20Bago siya nagiging buto,
05:23ito yung bulaklak ng silantro.
05:25Or yung wansoy.
05:26As you can see, it's very colorful.
05:29And what's good about this is,
05:34it gives you that very subtle
05:38wansoy, coriander, cilantro freshness.
05:42So, kadalasan, ginagamit ko rin siyang pang-garnish.
05:45Kadalasan, lalong-lalong na sa ibang Asian cuisines,
05:50hanggang ugat, ginagamit nila.
05:52Just make sure na pagagamitin nyo lang siya,
05:55you thoroughly wash it.
06:12andare aulla way.
06:13I'll see you next week.
06:14Take care.
06:15Bye bye.
06:15Bye bye.
06:15Bye bye.
06:18You
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