A Cafe and Farm Food Adventure in Quezon City! | Farm To Table (Full episode)
Aired (January 14, 2024): While Chef JR Royol cooks fresh dishes from the ingredients found in New Greenland Community Model Farm, Anjay Anson visits The Porch and Cafe Eloise to satisfy his meaty and coffee cravings!
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FunTranscript
00:00 [music]
00:02 This Sunday, we'll continue our journey here at New Greenland Community Model Farm in Quezon City.
00:09 From their fresh source of farm table ingredients,
00:13 we'll cook Kinataang Alimasag with Malunggay,
00:17 a fried fish that we served with a pickle of labanos.
00:20 I was inspired by our new harvest of labanos, so we'll make a quick pickle.
00:26 Ibibida will also show us her recipe for Kinataang Talbos ng Kamoting Kahoy.
00:31 I'm adding camias to remove the sourness of the umay.
00:37 Meanwhile, Kapuso Heart of Andjai Anson will fight for food in his food trip to Dakotch.
00:44 Wow, the meat is so tender. It's easy to slice.
00:48 The dip they made here compliments the taste of the fish.
00:53 I'll show you the bun, how big it is.
00:56 If I do this, my face will be covered.
00:59 Just look at how big this shake is.
01:01 I can't drink it while sitting. I need to stand up.
01:06 Let's taste it.
01:08 Let's also have coffee with him at Cafe Loewisk,
01:11 where there's an amazing selection of hot and ice drinks.
01:14 That's coffee.
01:16 [music]
01:28 It's simple, but sometimes, or actually, it's more delicious.
01:32 We have here Ginataang Alimasag and Malunggay.
01:36 Let's prep the aromatics or the pangisa.
01:40 [music]
01:53 Once the pan is hot, let's add cooking oil for our pangisa.
01:58 Ginger.
02:00 Onion.
02:06 Then, garlic and chili.
02:11 Then, the alimasag.
02:19 [music]
02:32 Then, the coconut milk.
02:46 Let's season it with shrimp paste.
02:48 Then, add the malunggay.
02:57 It's that simple.
03:06 We'll cook the alimasag for 10 to 15 minutes.
03:10 Then, we can plate it.
03:12 [music]
03:32 I know how to cook foodies' favorite dishes.
03:35 So, if you want a different coffee experience,
03:38 join me and let's have coffee at Cafe Alois.
03:41 [music]
03:44 Good morning.
03:46 Good morning.
03:47 I saw order every day.
03:49 [laughter]
03:51 [music]
04:02 Then, we'll do this.
04:04 Yes.
04:06 Workout.
04:07 How long will you do this?
04:09 Until it's not sticky.
04:11 It should be a bit coarse.
04:12 Okay.
04:13 A bit coarse.
04:14 [laughter]
04:15 If the roast date is older,
04:18 the water used for brewing should be hotter.
04:22 But if the roast date is more recent,
04:24 the heat is lesser.
04:26 [music]
04:34 For those looking for a caffeine kick,
04:36 try their pour-over.
04:39 This drink is very special to me
04:41 because I made this myself.
04:43 [music]
04:52 That's coffee.
04:54 That's coffee.
04:56 [music]
05:04 They also have a Taylor Swift-inspired drink
05:07 that they use blue tornate,
05:09 which we know has many health benefits.
05:12 [music]
05:15 Since we're really cold drinks,
05:17 we tried to mix it with something
05:20 so it's better for cold drinks.
05:22 So, we made a mixture with citrus notes,
05:26 lemon, and sparkling water.
05:30 Wait, blue tornate, but why purple?
05:33 Because a certain flower reacts to citrus,
05:39 so it becomes purple.
05:41 The coffee is delicious.
05:43 Their coffee tastes very unique.
05:46 I'm curious about the type of beans you use.
05:50 Is this the type of beans you use?
05:53 Or do you use a specific type of beans?
05:56 We use a blend.
05:58 We discovered it at the previous coffee festival we attended.
06:03 We've been switching beans,
06:05 and that's what we found that really suits our espresso-based drinks.
06:10 [music]
06:19 Food Explorers, by the way,
06:21 I ordered their sea salt, right?
06:24 Yes, sea salt.
06:25 This is their bestseller.
06:27 Even I'm convinced that I know why this is their bestseller.
06:32 Because I'm a coffee guy,
06:35 and I really want to have coffee every morning.
06:39 I think this is also their best pick.
06:41 This place is also a good spot for a very chill morning.
06:46 I noticed the ambience of your place.
06:50 Natural light.
06:51 Yeah, natural light.
06:52 This space was made as a waiting area
06:57 for another shop nearby.
07:00 It's an art shop, a tattoo and piercing studio.
07:03 But the aesthetics are contrasting.
07:06 It's a bit brighter there.
07:09 Since the sun is here,
07:12 we're trying to tone it down.
07:14 That's why the walls are a bit gray,
07:16 and the texture is more...
07:18 It's not like...
07:20 You know, sometimes it hurts your eyes in the morning.
07:22 So, the aesthetics are just to tone it down.
07:25 Since 2021,
07:38 New Greenland Community Model Farm
07:40 has been serving as the vegetable capital of New East Quezon City.
07:48 And to thank their caretaker,
07:51 she cooked another delicious dish for us.
07:55 Let's dig in!
07:57 (Cooking)
08:01 (Cooking)
08:04 I'll get the pan.
08:28 Mamuena just boiled the coconut milk.
08:30 There.
08:32 We'll squeeze it.
08:34 There.
08:36 Then, she added the tamarind.
08:44 To make it more flavorful.
08:47 Next, her aromatics.
08:50 Onion, garlic, and a bit of ginger.
08:54 It also has camias.
08:57 I added camias because
09:00 the coconut milk will make it tastier.
09:03 It will remove the sourness of the tamarind.
09:07 And this is our main ingredient for the dish.
09:10 It's just a prinitong isda.
09:12 When it comes to her spices,
09:18 Mamuena uses salt, pepper,
09:22 and oyster sauce.
09:25 (Mixing)
09:28 If you notice, I left some coconut milk.
09:38 That's the secret of the Bicolano.
09:41 It's for the top.
09:44 When it's mixed,
09:46 I'll add it and I won't mix it anymore.
09:53 To make it more flavorful,
09:56 she added two kinds of chili.
10:21 Food explorers, if you're passing by Anonas Extension,
10:25 join me on a food trip to The Porch.
10:28 They served me their Porch Platter.
10:35 It has ribs, Mexican grilled chicken,
10:41 and fish and chips.
10:43 Let's start.
10:47 Let's start with the chicken.
10:50 Wow!
10:51 The chicken has java rice.
10:55 Let's try it.
10:57 When you order the Porch Platter,
11:01 it has sides of buttered corn,
11:04 dips, and three extra rice.
11:16 One thing I noticed about their chicken is that it's so juicy.
11:20 When you bite it,
11:22 you'll know that it's Mexican grilled chicken
11:26 because it has an authentic flavor.
11:28 Let's try the fish and chips.
11:32 I'll take a bite.
11:34 Their fish is delicious.
11:45 The dip they made compliments the fish's flavor.
11:50 It's a perfect match.
11:52 Let's have another one.
11:54 My favorite part is their ribs.
12:01 Wow!
12:05 The meat is so tender.
12:07 It's easy to slice.
12:09 This is delicious.
12:12 Food explorers,
12:15 another thing that goes well with this dish is
12:19 the rice.
12:22 It goes well with any dish you serve with the Porch Platter.
12:27 Let's try the next dish.
12:29 Alright, our next dish is called Mighty Ton.
12:49 Look at how big their burger is.
12:52 This is a 12-inch burger.
12:55 The burger is so heavy. It's like a pizza.
12:58 I'll show you how big the bun is.
13:01 Look at this.
13:03 When I do this, my face will be covered.
13:06 With cheese, with bacon, and with rice.
13:10 It's a perfect combination.
13:12 I'll show you how to eat it.
13:14 I'll show you how to eat it.
13:15 I'll show you how to eat it.
13:16 I'll show you how to eat it.
13:17 I'll show you how to eat it.
13:18 I'll show you how to eat it.
13:19 I'll show you how to eat it.
13:20 I'll show you how to eat it.
13:21 I'll show you how to eat it.
13:22 I'll show you how to eat it.
13:23 I'll show you how to eat it.
13:24 With cheese, with bacon, with mushrooms, with onion, and a lot of meat.
13:31 So, when we cut it, it's like a pizza.
13:37 There.
13:45 Look at this.
13:53 The meat is so juicy.
13:55 Delicious.
14:06 The juice from the meat is full of flavor.
14:13 And you can really taste the bacon, the tomatoes, and the other ingredients.
14:20 It's so delicious.
14:23 It's really worth it.
14:24 I mean, I think I'm okay with just one slice of burger.
14:28 So, of course, if you have a burger this big, you should have a shake this big.
14:42 Look at the size of their shake.
14:45 When you order a shake, it's served like this.
14:48 But when you're done taking pictures for Instagram, you can cut it into individual glasses.
14:56 But of course, since I'm the only one here, we're not going to put this in individual glasses.
15:03 And if you'll look at how big this shake is, I won't be able to drink it while sitting.
15:10 I need to stand up.
15:12 So, let's taste it.
15:15 It's so good.
15:16 The chocolate shake is sweet and delicious.
15:22 I just need a date.
15:24 They also have beef taquitos with two dips.
15:28 You can taste their fish fillet sandwich served with fries.
15:37 This is their Monte Cristo, which you can add powdered sugar.
15:44 For those who like light snacks, you can also try their Mexican salad.
15:49 For those who have a big appetite, you can try their Southwest sampler with chicken quesadilla,
15:58 Southwest egg rolls, and nachos.
16:01 Jason, since you're full from the food earlier, why don't you have dessert?
16:07 Actually, I'm not full yet.
16:10 I'm just starting, so it's okay.
16:13 Join me so that I can have dessert with you.
16:18 Because earlier, I drank a shake and I was alone.
16:21 I'm just curious, how long have you started this business?
16:27 So, the porch has been here since 2013.
16:32 What's the secret to longevity?
16:36 Actually, it's more understanding the customer, what they want,
16:40 and then making sure that your prices are competitive.
16:44 And of course, the food qualities are our focus.
16:47 I agree.
16:48 I noticed that the food servings are very big.
16:52 So, do you intend to serve it in large?
16:56 Yes, yes.
16:57 Since we're an American restaurant, the servings are really big.
17:04 [music]
17:06 So, if we're talking about our favorite fried or grilled fish,
17:21 what do you think we should partner up with?
17:24 For me, I was inspired by our newly harvested labanos,
17:28 so we'll make a quick chara.
17:32 So, our pan is hot.
17:34 I'll just add water.
17:37 And of course, our sugar.
17:43 Salt.
17:49 And our pepper.
18:01 To add more flavor, let's add fish sauce.
18:03 And then our vinegar.
18:09 We'll just dissolve the ingredients that we added earlier.
18:19 So, when you're making a chara,
18:28 [music]
18:30 when you're seasoning your pickling solution,
18:34 my tip is to increase the seasoning.
18:37 So, it should be a bit salty and sweet.
18:40 The seasoning should be like this because
18:42 when you add the usual ingredients for a chara,
18:45 like papaya, in this case, our labanos,
18:48 it will still release water,
18:50 meaning that it will absorb the flavors.
18:52 So, by the time they combine,
18:54 the seasoning is just right.
18:56 And most importantly,
18:58 don't let your pickling solution boil too much
19:02 because the tendency is that the acidity will evaporate.
19:05 The acid will evaporate, which is the most important component
19:09 if you want to prolong the shelf life of your pickled or chara.
19:14 So, our pickling solution has boiled.
19:17 I'll turn off the heat.
19:18 Let's add our labanos.
19:20 [music]
19:29 And for color, let's add carrots.
19:32 [music]
19:50 So, we'll just lower the temperature
19:52 and while we're waiting for that,
19:54 we can fry the fish.
19:56 [music]
20:07 So, this is our fish.
20:09 You can cut this to your desired shape.
20:13 [music]
20:34 And let's season it with salt.
20:38 [music]
21:05 [sizzling]
21:32 [music]
21:48 [music]
22:17 [music]
22:46 [music]