Aired (March 23, 2025): Chef JR Royol proudly prepares a dish from his region—Linad-dit Kin Etag. Will the owner of Old Baguio Flavors of the Cordilleras enjoy it? Find out in this episode.
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LifestyleTranscript
00:00Of course, I can bring my knife bag, I can bring it to any kitchen, let's fight it.
00:11So we have a kitchen raid today, and I heard that they have very exciting ingredients that I'm very familiar with.
00:19That's why I'm going to cook for them.
00:23We have here our Micky version in Norte, but it needs soup, it needs stock.
00:31So that's one of the things we're going to prepare first.
00:33So I have here boiling water, let's just add a little flavor to our stock.
00:40So we have here leeks, we have here celery leaves, let's just put it in our pot.
00:51So our dish is just like our cuisine in Mountain Province.
00:57Simple ingredients, limited, we're not too fancy.
01:01So it's more of highlighting our main ingredients, which is the leeks and our noodles.
01:09So we have our smoked meat, smoked and cured meat.
01:14So we're just going to get a portion, thinly sliced so that we can cook it faster.
01:20There, you can see the fermentation, the curing process.
01:24That is the smoke ring.
01:26It means that the essence of our smoke has penetrated up to there.
01:34So that is an assurance that our smoked meat is very flavorful.
01:44And then our salt.
01:49So it's also slightly smoked.
01:52We're just going to remove the bone part.
01:56We can add it to our stock later on.
01:58And this is also, since I'm going to cook it faster, I'm just going to remove.
02:03If you can see, I'm using native pork.
02:06The skin is still black.
02:08So that's a confirmation that they used native pork for this dish.
02:13I'm just going to remove it because it's too hard to mix in this type of cooking.
02:19And unless you're going to pressure cook it or the recipe will take longer, then you can use the rind.
02:26Let's remove that, save it.
02:28That's for the stock.
02:30And then thinly slice it.
02:31Let's also thinly slice it.
02:36And then we have some onions, of course.
02:41So I have my samplas.
02:43That tells you that I'm ready to cook.
02:46So squeeze bottle, oil.
02:49And then we're going to render the fat of our etag.
02:52So we have here the slightly smoked and the smoked etag.
03:01So this is your advantage when you have your stock pot right beside your main pan.
03:07If you need stock, just mix it.
03:11The glaze.
03:13So I'm just going to add in some onions.
03:20Some celeries and leeks.
03:23So while we're still tenderizing our etag, that's the perfect time to add in our binadit.
03:31So we're going to cook this for a long time.
03:34So by the time they reach the right serving time or consistency, they will be cooked at the same time.
03:44So let's just adjust the seasoning.
03:49Just like that.
03:51Binadit kalitag.
04:01The ingredients from your kitchen are now ready.
04:07So the ingredients from your kitchen are now ready.
04:12How is it?
04:15It's good.
04:16We're going to add more tikwa.
04:18We're going to add more tikwa.
04:20Please.
04:21We're going to add more tikwa.
04:23Your menu is like a soup.
04:26That's what you're serving here.
04:27We call it Cordillera Noodle Soup.
04:30We can do that.
04:31We're going to add more of that soup.
04:33We're going to add more of that soup.
04:35I think this is just simple.
04:38Even if I serve this earlier, I dare say that no one would say that this is not delicious.
04:42Right?
05:03Yes.