Long weekend is waving! Tara na't pumasyal sa kilalang campsite sa Tanay, Rizal kung saan elevated ang camping experience with sea of clouds at iba’t ibang activity! Samahan natin sina food explorer Chef JR Royol at UH Funliner Jenzel Angeles.
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00:00 See? Our background is so beautiful.
00:02 Guys, you'll have a weekend well spent.
00:07 Let's go out this morning.
00:09 It's hot all of a sudden.
00:11 Obviously! I like that.
00:13 And of course, when you wake up, it's already a sea of clouds.
00:16 It's a good morning to you.
00:18 It's really good when you wake up like that.
00:20 And it's a delicious food trip.
00:22 All of that is available in Chef JR and Jenzel's restaurant.
00:25 Hi guys, it seems like you'll be full.
00:28 Just you today.
00:29 Yes, we're full.
00:31 Thank you to the fan director.
00:33 It's just us.
00:35 Good morning!
00:37 Yes, we'll be full with food.
00:42 But before we get full with food,
00:44 let's get full with the view behind us.
00:49 And the vibe.
00:50 It's so nice to feel it.
00:52 It's like a baguio feels.
00:54 But it's not that cold.
00:56 It's just right.
00:58 It's not like the early morning.
01:00 It's really warm.
01:02 And Chef, you can do dragon fruit picking here.
01:07 I haven't done dragon fruit picking before.
01:09 Of course, it's a good attraction for those who want to unwind.
01:14 And of course, their campsite here.
01:16 You can pitch your tent here.
01:18 Be with nature.
01:20 If they want, there are also camping rooms here.
01:23 Glamping rooms.
01:25 Yes, they can rent it if they don't have a tent.
01:29 But they don't have to bring a tent.
01:31 It's just for the full experience.
01:33 But for those who just want to chill and vibe,
01:35 they have glamping tents here.
01:37 Yes, of course, they also have a kawabath.
01:39 I'm excited to try that.
01:41 We can definitely try that.
01:42 And of course, they also have fire pits here.
01:44 If you want to have a bonfire at night,
01:48 but it's more important to cook food.
01:52 I like that.
01:53 Speaking of food,
01:55 Chef, you're going to cook for us today.
01:57 What are you going to cook today?
01:58 Because we're with our damsel today,
02:00 we're going to cook something very special,
02:02 but easy.
02:03 It's a steak and eggs,
02:04 but we'll be using an alternative
02:06 because when we talk about steaks,
02:09 we usually think of expensive, imported.
02:14 Well, our ingredients or our dish this morning will be cheap
02:17 because we are using local beef.
02:20 So these are locally raised, locally grown beef.
02:24 If we use the right technique, it would be as good,
02:28 if not better.
02:29 Because most of our beef is grass-fed
02:33 or it's just left there.
02:36 So we have here our tenderloin.
02:38 We just sliced it because we'll be doing some sort of a minute steak.
02:43 So steak and eggs,
02:44 it's literally just eggs and meat.
02:48 So the first thing I would like to do is our eggs.
02:53 So our pan is very hot.
02:55 That way, our pan becomes non-stick,
02:58 especially with an aluminum pan like this.
03:01 And then I don't know with others,
03:03 because I prefer sunny side up eggs that I cook for myself.
03:08 The ones that are a bit burnt on the outside,
03:10 the toasted ones.
03:12 But the inside is still soft.
03:16 Again, that's my personal preference.
03:18 If you want an emoji type of sunny side up eggs,
03:24 low temperature is what you need.
03:26 Ah, okay. That's what it is.
03:28 That's the tip, technique, secret.
03:32 So once I have my eggs ready,
03:35 what we want here is to remove the white part.
03:41 To make it pure white.
03:44 So we're going to do this with the eggs.
03:46 So we're going to do this with the eggs.
03:48 So we're going to do this with the eggs.
03:49 So we're going to do this with the eggs.
03:50 So we're going to do this with the eggs.
03:51 So we're going to do this with the eggs.
03:52 So we're going to do this with the eggs.
03:53 So we're going to do this with the eggs.
03:54 So we're going to do this with the eggs.
03:55 So we're going to do this with the eggs.
03:56 So we're going to do this with the eggs.
03:57 So we're going to do this with the eggs.
03:58 So we're going to do this with the eggs.
03:59 So we're going to do this with the eggs.
04:00 So we're going to do this with the eggs.
04:01 So we're going to do this with the eggs.
04:02 So we're going to do this with the eggs.
04:28 So we're going to do this with the eggs.
04:35 So we're going to do this with the eggs.
04:40 So we're going to do this with the eggs.
04:44 So we're going to do this with the eggs.
04:47 So we're going to do this with the eggs.
04:50 So we're going to do this with the eggs.
04:53 So we're going to do this with the eggs.
04:56 So we're going to do this with the eggs.
04:58 So we're going to do this with the eggs.
05:00 So we're going to do this with the eggs.
05:02 So we're going to do this with the eggs.
05:04 So we're going to do this with the eggs.
05:06 So we're going to do this with the eggs.
05:08 So we're going to do this with the eggs.
05:10 So we're going to do this with the eggs.
05:12 So we're going to do this with the eggs.
05:14 So we're going to do this with the eggs.
05:16 So we're going to do this with the eggs.
05:18 So we're going to do this with the eggs.
05:20 So we're going to do this with the eggs.
05:22 So we're going to do this with the eggs.
05:24 So that's one factor.
05:26 And then after is the thickness.
05:30 How thick it is.
05:32 This is what we cooked earlier for the size.
05:36 Of course, that's not enough.
05:38 Of course, if you're going to eat it, you know.
05:40 So that's how quick it is.
05:42 Again, it's very simple.
05:44 So that's our...
05:46 And the oil we used here is brown butter.
05:50 Oh, that's why I said it smells good.
05:52 It smells like natty.
05:54 Oh, that's butter.
05:56 Oh, that's butter.
05:58 So here, chefs.
06:00 Here are our tomatoes.
06:04 Okay, Jensen. Taste our steak while I'm preparing the sides.
06:08 Because we have potatoes on the sides.
06:12 Let's have lunch.
06:14 Taste it.
06:16 Chef, can I eat this now?
06:18 Yes, you can.
06:20 You don't have to rest it for minutes.
06:22 But it's already delicious.
06:24 It's juicy and you can cut it easily.
06:28 Yes. Again, we're going to maintain the integrity of the product.
06:32 How is it?
06:34 It's delicious.
06:36 Winner?
06:38 As usual, you're the winner when it comes to cooking.
06:40 I'm really enjoying it.
06:42 It's so good to eat, especially with this view.
06:44 It's perfect.
06:46 Perfect companion.
06:48 Family, friends, whoever you're with.
06:52 Even if you're soul-searching here,
06:54 Tanay Rizal is a great place to camp.
06:56 Yes. For more food trips,
06:58 come to your country's morning show
07:00 where you're always the first to hit it.
07:04 There, chef.
07:06 This is scary for Ruy.
07:08 Hi, blessed morning, Kapuso.
07:10 Yes, our adventure of Tamsil Jensen is still going on.
07:14 Here in Tanay Rizal,
07:16 there are people who want to camp.
07:18 We also have features here like dragon fruit picking.
07:22 And of course, what we did earlier,
07:24 we cooked on their fire pit.
07:26 Yes. And now, chef,
07:28 we're going to try the kawa bath.
07:30 Of course.
07:31 Not just the ordinary kawa bath,
07:33 they also have something special here.
07:35 Ice bath.
07:36 That's not typical.
07:38 Aside from the fact that I was born in the mountain province,
07:42 or in Benguet,
07:44 I'm used to this.
07:46 I've been doing this since college
07:48 because of the benefits I feel.
07:50 And recently, research has proven it.
07:52 Okay, go, chef.
07:54 I'm used to cold,
07:56 you're used to hot.
07:58 But it's not boiling anymore.
08:00 I put a mat so it's safe.
08:02 I was scared, but you know,
08:04 I experienced this.
08:06 This is my first time here in UH.
08:08 Kawa bath.
08:10 It's just right.
08:12 The water is just right.
08:14 It's cold, so I'll just add more.
08:16 So we can use it.
08:18 When you're doing this at home,
08:20 make sure it's tolerable.
08:22 You don't want to force your body.
08:24 To be shocked.
08:26 This is good especially for athletes.
08:28 Inflammation.
08:30 And the resilience that you get from this.
08:32 You can see a lot of studies
08:34 that really prove
08:36 the benefits of ice bath
08:38 or our exposure.
08:40 Cold shower exposure is also okay.
08:42 If you don't have a cold bath,
08:44 like this or Kawa,
08:46 or anything that you can submerge,
08:48 any cold shower is okay.
08:50 Winner.
08:52 It feels good.
08:54 It's relaxing.
08:56 And Jensen, this is good.
08:58 If you let it sleep,
09:00 your sleep will be regular.
09:02 Sleep?
09:04 You know, when you sleep,
09:06 you like it.
09:08 Just kidding.
09:10 If you're doing a food trip
09:12 and literally a trip,
09:14 what else can you expect?
09:16 A friend here in Pampansang Morning Show
09:18 where you're always the first to...
09:20 First to get it!
09:22 Get it!
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