Aired (October 15, 2023): In this food adventure, Chef JR Royol looks back on various pork, chicken, rice, fish, and vegetable dishes he has cooked, as well as some trending food to show off Filipino cuisine!
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00:00 [music]
00:10 [music]
00:38 There you go.
00:39 Are you ready? Let's go!
00:42 The food trip has begun.
00:43 First of all, the pork.
00:47 You can surely find pork in the market or farm.
00:51 And even if you go to a restaurant, a carinderia or a fast food restaurant,
00:56 you can surely find pork dishes.
00:59 In fact, for us Filipinos who love pork,
01:04 there are experts who estimate that more than 15 kilos of pork is consumed by Filipinos in 2023.
01:11 It's not surprising that in Laloma, Manila,
01:15 the lechon dishes are sold out every time.
01:20 There are other versions of lechon dishes that are trending online.
01:30 When I visited Tintano Farm in Tarlac, I also tried to give a different taste of lechon using a different ingredient.
01:38 We have discovered something new here when we go back to Tintano Farm.
01:43 They call it "pusa-pusa".
01:46 The pork's flavor is also perfect together with the deliciousness of different vegetables.
01:57 You can steam it with the fresh bok choy.
02:00 If you have more time, you can relax it outside or in the chiller for at least 2 hours.
02:18 But the most important thing is to dry the skin.
02:23 So skin side down.
02:27 [Music]
02:29 Soy sauce.
02:41 Pepper, of course.
02:44 Sugar.
02:48 We'll just add one more ingredient that will give it a distinct flavor.
02:54 Maybe we'll just add 3 pieces of star anise.
02:58 Once we've seasoned it, we can now put it in the steamer.
03:13 We'll steam it for about 1.5 hours to 2 hours.
03:20 When we come back, we'll steam the partner of the bok choy and then we can serve it.
03:25 And if you're on a trip to prepare for the next barbecue party, you can try this Pork Ribs with Smashed Potatoes.
03:48 [Music]
03:50 So there, our pork ribs are now ready.
03:58 We'll just season it with salt, pepper, and some herbs that we have here.
04:02 And then we'll wrap it with foil and we'll put it in the oven.
04:06 And then our potatoes.
04:17 So we just scoop this out so that the taste of our mashed potatoes will stick to it.
04:23 Or smashed potatoes.
04:25 We'll just add the oil from our foil or from our pork itself and a little butter.
04:33 And then we'll just season it with some salt.
04:36 We can now plate it.
04:46 If being the star of the Filipino food is the battle, the chicken will not be the last on the list.
04:51 Just a little trivia, do you know that here in the Philippines, there are more chickens than humans?
04:58 According to the Philippine Statistics Authority, it is estimated that there are more than 200 million chickens in the country now.
05:05 There are more than that compared to the population of Filipinos, which is only more than 117 million.
05:14 That's why the chicken's taste will not be lost wherever you look.
05:17 And I'm sure that in your barangay, there are a lot of canto food stalls that offer fried chicken.
05:24 As for the other restaurants, they are trending and are also being selected because of their unique chicken flavor.
05:30 It's worth it, worth it, because it's big and there's a lot when you serve it.
05:34 It's easy to cook and the chicken's meat is tasty.
05:38 That's why sometimes, you just need to pair it with rice.
05:42 It's a great snack.
05:44 Just like the pastel that Kuya Dex tried.
05:47 Chef, I'll start sauteing the garlic.
05:51 Just quickly, let's add the Thai ginger.
05:59 And let's add the onions.
06:05 We need a lot of onions here.
06:10 We need to mince the onions.
06:12 We still have some chicken stock here. Let's get some.
06:22 So that the chicken's flavor will be more concentrated.
06:26 We'll just add a little bit of soy sauce.
06:29 One tablespoon should be enough.
06:34 To add more flavor, we'll add some oyster sauce.
06:38 It's a bit sweet.
06:39 Of course, pepper.
06:41 To make it more delicious, I'll add some chili.
06:47 If you have time, chicken is also great for stew.
06:57 Especially if you have a strong meal.
07:01 Let's add some avocado.
07:02 Next, let's chop some tomatoes, garlic, and onions.
07:15 We'll also use Italian sausage.
07:29 After we portion the chicken,
07:31 we'll also slice the sausage and other vegetables.
07:34 We'll season it with salt,
07:37 a little bit of olive oil,
07:41 and we'll massage it.
07:45 And of course, to prevent it from drying out, let's add some stock.
07:57 We can now put it in the oven.
07:59 Hi ma'am.
08:06 Hello, hello, hello.
08:08 The box office queen, Bea Alonzo, is really amazing.
08:12 She even made a big chicken dish for her mother.
08:16 A unique recipe of pininyahang manok.
08:19 Onion.
08:20 Garlic.
08:26 Let's add pineapple juice from the can of pineapple chunks that we'll use later.
08:37 We'll boil it.
08:39 So at this point, let's add the pineapple chunks.
08:43 We can also now put the bell peppers.
08:46 Okay.
08:48 Hi.
08:49 It's fine.
08:50 We'll now add the coconut milk.
08:55 Okay.
08:57 I love coconut milk, chef.
08:58 Spot on.
09:03 Spot on.
09:05 It's like, fairness.
09:06 Yeah.
09:07 I'm happy.
09:08 Let's add a little bit of fish sauce.
09:11 Fish sauce.
09:12 See?
09:15 It's spot on.
09:16 It's spot on.
09:17 If you're a fan of the hit Korean restaurants,
09:24 you'll surely enjoy the chicken when we use one of the signature Korean condiments, gochujang.
09:31 We have ginger and leeks.
09:33 We'll use our blender to combine the ginger, leeks, and gochujang.
09:43 So the level of spiciness of your sauce would also depend on your preference.
09:51 Let's add pepper before we add the salt.
09:55 Solid.
10:04 Next on our list of the top 5 dishes of Filipino food,
10:09 fish.
10:13 As a country surrounded by the sea,
10:18 Filipinos are not far from being fond of fish.
10:21 This is also the common source of income for Filipinos in the provinces near the sea.
10:27 And according to the Bureau of Fisheries and Aquatic Resources,
10:31 the Philippines is ranked 8th in the ranking of the biggest fish producers in the world.
10:37 That's why we know that preparing a delicious dish using fish is almost unlimited.
10:43 Plus, there are many other ingredients that we can use in cooking these dishes.
10:49 And here's the simple fried tilapia with the sweetened vegetables.
10:54 The technique that we need to use here is you don't drop it in the pan.
11:00 You flip it over when it's hot.
11:04 For our side dish, we'll use a quick-frying vegetable.
11:07 So we have here our eggplant.
11:10 A little bit of bitter melon.
11:15 And while we're frying it, I'll be chasing our tomatoes and onions.
11:21 And then I'll also be joining our stir-fry, our fish dish.
11:29 We have here petchay, water spinach, and spinach.
11:34 When you're grilling your trip, this is the right way to use it.
11:48 Serve it with a coconut milk banana heart like what they do in Villas Socorro in Pagsanhan, Laguna.
11:56 We have here fresh shito, and we'll just season this with salt and pepper, ginger, and onion leeks.
12:06 We'll just put it in the cavity, or the "chan".
12:22 [music]
12:36 If you're craving for bangus, you can try using this unique ingredient, tamarillo.
12:43 So what I normally do, like the other dishes I've shared with you, I normally create the flavor.
12:51 So before I put in our protein or our fish, I would want it to absorb some flavor.
12:59 This is what we've experienced so far in Kalipayan Farm.
13:11 This is our tamarillo.
13:13 And let's put them in.
13:18 [music]
13:20 We also saw the "sanpalok" leaves earlier.
13:24 I'll mix it in.
13:26 And let's season it with our fish sauce.
13:32 There, let's check it again.
13:45 Let's check it again.
13:46 These are the ones we foraged.
13:50 We have some sweet potatoes, and we also have some red amaranth.
13:56 That's our "kangpong", and we have some squash.
14:02 And of course, we can't forget our "siling pangsigang".
14:07 [music]
14:17 You can also try the "pinangat na hiwas".
14:20 And to make it more delicious, instead of using only tomatoes, you can also mix it with "ubas".
14:28 [music]
14:36 We'll just top it with some tomatoes.
14:39 And let's also put some ginger.
14:43 And of course, more "ubas".
14:46 And then, let's season it with "bagawang isda".
14:49 You can use fish sauce or salt if you have health restrictions or you don't like it too salty.
14:56 And then, we can also add some "singas".
14:58 "Singas" is a type of fish that is used to make "singas".
15:02 "Singas" is a type of fish that is used to make "singas".
15:06 And we can also use it to make "singas".
15:09 And of course, we can also use it to make "singas".
15:12 And of course, we can also use it to make "singas".
15:15 And of course, we can also use it to make "singas".
15:18 And of course, we can also use it to make "singas".
15:22 And of course, we can also use it to make "singas".
15:27 Let's put some "swete".
15:35 And of course, it's not "kare-kare" if we don't have our peanut butter.
15:44 That's what will make it sweet and salty.
15:47 Let's put the coconut milk.
15:50 Coconut milk.
15:51 Okay.
15:53 That's just coconut milk.
15:54 That's just coconut milk.
15:55 There.
15:57 Let's just put it here.
15:59 I might get fat later.
16:03 If there are types of meat like pork and chicken,
16:12 And any type of fish can be the center of your dish,
16:17 vegetables are also a must-have for those who are giving color to the Pinoy food trip.
16:21 Since we were kids, we were taught the importance of eating vegetables.
16:26 That's why we have vegetables in our kitchen, right?
16:30 It's delicious and healthy.
16:33 That's why even though the classic Pinoy snack is "lumpiang sariwa",
16:37 it's trending among netizens and health buffs.
16:40 The green wrapper is pandan wrapper.
16:43 The yellow one is egg wrapper.
16:46 Our sauce is delicious.
16:48 It's garlic-y.
16:50 And it has honey.
16:52 Our "lumpiang sariwa" is delicious.
16:56 Good morning!
16:57 Good morning!
16:58 And the secret of Chef Mac's delicious "lumpiang sariwa" is simple.
17:03 The guarantee that the food he sells is fresh.
17:07 Sometimes, you don't even need to go to the market to eat vegetables.
17:13 Because you can find a lot of them in your own backyard or your neighbor's.
17:19 We'll just make stuffed squash blossoms,
17:22 but our filling is made of cheese and crab meat.
17:27 First thing that we need to do is mix our all-purpose flour,
17:31 then our water,
17:34 then our egg,
17:35 then we'll season it with a little salt.
17:41 For our filling, this is very solid.
17:43 We'll put cream cheese, crab meat,
17:46 then we'll season it with salt and pepper,
17:48 then we'll put a little bit of chives.
17:51 With your piping bag, just put it inside.
17:55 [music]
17:56 Some delicious vegetables, like banana blossom,
18:13 can also give a new flavor to the dish that you're used to.
18:17 Have you ever tasted a pancit with banana blossom topping?
18:22 So we'll just put our vinegar,
18:24 sugar,
18:26 and of course, pepper.
18:30 We can now serve.
18:48 [music]
18:49 But the best part of cooking vegetables is that you don't need to complicate it.
18:59 A little bit of sautéing and the right seasoning,
19:02 and you're done!
19:04 So we have here coconut milk.
19:06 We'll just put this first.
19:08 We'll put this first because we want it to be oily.
19:10 [music]
19:12 [chopping]
19:13 Let's just season it with oyster sauce.
19:27 We'll also put our coconut.
19:33 And some carrots,
19:38 baguio beans,
19:40 and some flakes.
19:41 [music]
19:43 [music]
19:53 Pork, chicken, fish, and vegetables.
19:56 Those are just a few of the main ingredients of every Filipino dish.
20:00 But the Filipino food experience will not be complete
20:04 if there is no ultimate star in everything,
20:07 the rice.
20:09 [music]
20:10 Rice undergoes a unique transformation whenever there is a special occasion.
20:15 I'll start off with our leg quarters.
20:17 I want to add in some salt.
20:21 [music]
20:23 This is one of the things we harvested here on the farm,
20:26 and one of the things that gives the dish its character,
20:30 which is our yellow ginger.
20:32 And of course, our other aromatics.
20:37 We'll add in our onions,
20:39 and garlic.
20:41 I'll also add in our "bida",
20:47 or "napulilan" rice.
20:49 And we will cook this uncovered.
20:56 So we'll just put it back once the rice is cooked.
20:59 [music]
21:02 [music]
21:03 There, our "bring here with Bulacan Heritage Rice" is now cooked.
21:23 Chicken biryani, money back guarantee!
21:30 In the over-sales of rice,
21:32 even though rice dishes are from other countries, like biryani,
21:35 it is still a hit and a trending dish.
21:38 Here in the Philippines, they do not like the "sobra hanggang",
21:41 "sobra" spicy, they do not like.
21:43 They like the medium.
21:45 So I put the spicy only medium.
21:48 I cook my biryani my own way,
21:51 different from any kind of biryani in here.
21:54 You must love what you're doing.
21:56 You must have good taste.
21:59 But biryani can be different from any biryani in here and anywhere in the world.
22:04 One, two, five.
22:10 Oh!
22:12 And if you're a little adventurous,
22:14 you can also cook this with pork blood
22:17 to make a pork blood cake.
22:20 Chopped garlic goes into our bowl.
22:25 Our sticky stuff is also there.
22:27 So that's our ingredients.
22:29 Leeks, garlic, of course, the sticky stuff.
22:32 Let's just season it.
22:34 A little salt, of course, pepper.
22:38 And our blood.
22:40 If you don't like it sticky, you can use rice.
22:43 Let's also add a little sugar.
22:46 You can use any mold.
22:50 In this case, we will use a bowl because this is the most suitable for our steamer.
22:56 Let's cover it with cling wrap.
22:58 We can now put it in the steamer.
23:00 And when it's set, we can now take it out.
23:03 My mentor, Chef Gene Gonzalez,
23:13 has a very special recipe for pinaupong manok that is more refined when used with rice.
23:19 Let's add some canola oil.
23:21 You can also use ordinary oil.
23:24 Just saute the onions and the pork.
23:29 So we'll just sear it?
23:31 Yes, we'll just sear it a little.
23:33 Let's add the garlic.
23:37 Let's add the ginger.
23:39 The smell of the canola,
23:42 and the woody and floral of the pork,
23:47 will go in when we saute it.
23:50 Okay, so the rice…
23:53 The touch you gave it is beautiful.
23:54 You even added the onions.
23:57 It's really…
23:59 It's really flavorful.
24:01 Let's add the fish sauce.
24:03 The seasoning.
24:05 Then, let's add the alagaw.
24:11 Okay.
24:13 This is just a new type of rice.
24:15 The water we'll use…
24:17 It's the same measurement, Chef?
24:19 Yes.
24:22 I'm going to use rice.
24:23 What we'll do is, one is to two.
24:25 Okay.
24:27 Then, whatever water the chicken has,
24:29 we'll take care of the total cooking of the rice.
24:33 Which type of Pinoy cuisine is number one for you?
24:41 Pork, chicken, fish, vegetables, or rice?
24:46 It's beautiful.
24:49 What's important is how these will expand your food experience.
24:53 Because as I always say,
24:56 food is the celebration of life.
24:58 So enjoy life.
25:00 Enjoy every food adventure.
25:03 [music]
25:09 (upbeat music)