Aired (May 5, 2024): Chef JR Royol recommends several enhanced versions of Lucban Longganisa dishes for those Longganisa enjoyers out there! While ‘Black Rider’ star Rainier Castillo goes around Quezon City to satisfy his Thai and Coffee cravings!
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FunTranscript
00:00 [music]
00:05 To elevate our favorite Longganisa, I'll give you a good approach.
00:10 [music]
00:13 But since we're here in Lukban, why not try Lukban Longganisa Ice Cream?
00:17 [music]
00:18 One of my favorite parts of these Provincia recipes is how simple it is.
00:26 So once we have the ingredients, we'll just combine them.
00:30 Siligang na Dalag sa Puso ng Saging.
00:32 [music]
00:35 In my small house, I'm almost done painting.
00:39 We said, "Why don't we try to put up a gallery, coffee shop?"
00:44 They say you can defend this for up to three days.
00:48 It's so soft.
00:49 This is what I call typical.
00:51 You come home to this.
00:52 It's like your mother cooked it for you.
00:55 What I enjoy most about Thai cuisine is the intricate flavor profile of Thai food.
01:01 Harmoniously mixed together.
01:03 Okay, I'm ready.
01:04 Let's go.
01:06 Peace.
01:06 [music]
01:13 [birds chirping]
01:17 To elevate our favorite Longganisa, I'll give you a good approach.
01:23 We'll make Lukban Longganisa Bake.
01:26 This is our Lukban Longganisa.
01:28 It's as good as is.
01:31 We'll just spread it on our tray.
01:34 Then, we'll add the other ingredients.
01:36 [music]
01:40 Let's mix it.
01:41 [music]
01:44 Then, we'll spread it on top of our Longganisa.
01:46 [music]
01:48 Let's add some cheese.
01:50 [music]
02:00 We'll repeat the process on the next layer of our Longganisa Bake.
02:04 [music]
02:16 Now, for this step, this is optional.
02:19 But we'll do it to make the top of our bake pop.
02:23 We'll make it look like it's crust.
02:26 This is our mozzarella.
02:28 [music]
02:31 Parsley.
02:32 [music]
02:35 Let's add some bread crumbs.
02:36 [music]
02:40 We'll rub the parsley on our bread crumbs.
02:46 Then, we'll add some parmesan cheese.
02:51 [music]
03:05 It's not cooked yet but it looks promising.
03:08 [music]
03:14 We'll bake this for about 45 minutes to 1 hour.
03:18 We can serve it now.
03:20 [music]
03:43 [click]
03:44 [music]
03:58 [music]
04:02 The herb that's often used to make tea and make some desserts and savory dishes delicious.
04:08 How do you grow and take care of it?
04:11 This is lemon mint.
04:13 And here's how to grow it yourself.
04:16 [music]
04:18 Hello, food explorers.
04:20 I brought the mother plant of lemon mint that's often used in beverages or lemon mint tea.
04:26 Today, I'll show you how to multiply lemon mint.
04:30 If we're going to look at our mother plant, we should choose a slightly woody or hard part of our lemon mint.
04:36 When we cut the stem, we should remember the cutting.
04:41 We need three or four nodes.
04:44 We can see the nodes where the branches or leaves grow.
04:49 Like this one, two, three, four.
04:53 Let's move on to the fourth.
04:54 It's better to cut the stem carefully so that the substance from our solution can be absorbed.
05:01 The solution that we prepared contains water and rooting hormone.
05:06 Rooting hormone helps to grow the roots of a plant faster.
05:11 When the stem is cut, soak it in the solution for 30 minutes.
05:16 But if you're going to plant it in loam soil, you can skip this process.
05:22 We'll just put the pit moss in our trays.
05:26 Now, we need to make sure that the pit moss is soaked in water.
05:32 We can leave it for five minutes or more than five minutes if our pit moss is not completely wet.
05:39 Now, we'll transfer the stem cuttings that we soaked in the seedling trays.
05:44 Put a label on the seedling tray where the date of planting is written and when it will be transferred to the pit.
05:59 And after three weeks,
06:01 you'll notice that the lateral shoots or the branches that grow on the sides are now fully grown.
06:09 Sometimes, it's really hard to be an artist.
06:25 So, we think a lot and we want to do a lot.
06:29 In my small house, I'm also done painting.
06:33 I do oil on canvas painting.
06:36 I'm doing a lot.
06:38 And the question is, how did it become a fusion of our taste in coffee?
06:45 Well, my girlfriend, Siang Berthe, is also very fond of coffee.
06:50 So, we made a bet.
06:57 We said, "Why don't we try to put up a gallery, a coffee shop, so that we can share our specialty of pizza?"
07:07 So, it's a bit eclectic if we look at it.
07:10 There's a bit of an impulse of creativity.
07:14 Most of the comments from our visitors say that it's like their home.
07:18 [music]
07:28 This is it.
07:30 It's tasting time.
07:32 Let's start with what they call the artist drink.
07:37 It's like a mix of different colors.
07:43 It's like a mix.
07:44 It looks good.
07:47 I tasted the espresso first.
07:51 And it's true, they say that you can drink it for up to three days.
07:56 Yes, that's true.
07:59 We were also surprised by the reaction of the people who visited here.
08:05 It became popular.
08:06 This has milk that we blend in the espresso.
08:11 And when the milk blends, it creates an art rendition.
08:17 Mixed Berries Sparkler.
08:20 Let's try it.
08:22 Actually, I'm not a fan of slightly sour drinks.
08:27 But this is fun because it has a spirit.
08:33 It's like the berries are playing inside my mouth.
08:36 It's perfect for me.
08:38 This is okay for me.
08:39 [music]
08:42 Matcha Espresso, Food Explorers.
08:45 Don't mix it.
08:47 Let's try the matcha first.
08:50 Matcha, matcha.
08:52 If I finish these two, I can do taping for a whole week.
08:56 Food Explorers, Jemmy Prime, Black Rider, 8pm.
09:01 And GTV, 9.25pm.
09:04 [music]
09:06 Dayong will taste more dishes from Rainier
09:09 and Black Rider star who participated in the Instant Art Lesson.
09:13 I'm a bit nervous because I'll teach art to a very talented artist.
09:20 I'm the one who's nervous, Coach.
09:22 Look carefully at the arugula.
09:25 Prosciutto, arugula.
09:27 Yes.
09:28 Choose the greens here.
09:30 Look at the seasoning.
09:32 Look at the tube.
09:33 Yeah, there.
09:35 This is what we call linseed oil.
09:37 It's like a sauce for sautéing.
09:39 Which one is interesting?
09:41 The first one.
09:42 Okay, now, a bit of linseed oil.
09:44 Just a bit.
09:46 There, okay.
09:47 Oh, very good.
09:49 Very good.
09:50 Very good.
09:51 Oh, my.
09:53 This is potential.
09:54 There, okay.
09:56 You see, you can feel it.
09:58 There.
09:59 Just here, okay?
10:00 Don't go too far.
10:01 There.
10:02 You see, you're good.
10:04 I feel like the painting will be ruined if I'm the one who's going to destroy it.
10:09 The arugula is more improved.
10:11 Right?
10:12 Art is really about destroying and creating.
10:17 You're right.
10:18 It's like it's messy and slowly it will come out to be a work of art.
10:24 You're good at painting, Rainier.
10:26 You got this, bro.
10:28 Meanwhile, let's go back to Bukid Amara to make a unique dessert that's perfect for the hot weather.
10:36 There are many different flavors of ice cream available.
10:39 There are the typical, mango, and there are also the weird ones like the chili, and the one we're at in CLSU, tilapia ice cream.
10:49 But since we're here in Lukban, why don't we try Lukban longganisa ice cream?
10:54 We're just going to remove it from our casing.
10:57 We'll just slice it and then we'll remove the inner part.
11:03 Once we've removed the inner part, we'll put it in the oven.
11:09 [music]
11:27 Once the longganisa is toasted, we'll put the sugar.
11:32 [music]
11:44 So here's our caramelized longganisa.
11:46 We'll just let it cool and then we can mix it with our ice cream.
11:50 [music]
12:06 There.
12:07 It's good.
12:10 Rainier seems to have convinced Sir Dayong that he has talent in painting.
12:14 So his reward is a huge serving of bestsellers from Dayong Art Gallery Cafe.
12:22 What should we eat first?
12:24 Okay, let's eat this first.
12:26 Spinach and mushroom pizza.
12:28 Their pizza is so good because they make their own dough.
12:37 All of the ingredients here are fresh.
12:40 It's good.
12:42 [music]
12:46 Prosciutto arugula.
12:47 Of course, their arugula is so fresh.
12:50 [music]
12:57 That's what makes it different.
12:59 What I'm tasting is balsamic honey.
13:01 What's good is that their vegetables are fresh.
13:04 Fresh arugula.
13:05 [music]
13:08 It's good.
13:09 Our bestseller for the last few weeks and months is our prosciutto arugula.
13:15 It's also very healthy.
13:17 We use sourdough crust.
13:20 People keep commenting that we're still running out of it.
13:26 [music]
13:30 Is it okay if we open it?
13:32 Alright.
13:35 There.
13:36 See?
13:37 Onions, tomatoes.
13:39 Their cheese has a different term.
13:43 We'll find out.
13:44 [music]
13:53 I'm tasting something new.
13:56 Wait.
13:59 Secret sauce.
14:03 Special sauce.
14:06 That's what makes the flavor explode in your mouth.
14:09 Their burger is 100% beef.
14:13 No extenders.
14:15 [music]
14:20 This is their pork steak.
14:22 It's so tender.
14:26 This is what I call typical.
14:31 You'll get this at home.
14:33 It's like your mom cooked this for you on Sunday after she went to the worship service.
14:39 It's so good.
14:40 When you're at home, this is a comfort food.
14:44 Rainier has a part 2 of his food trip.
14:48 Stay tuned for that.
14:49 [music]
14:54 Here in Bukid Amara, I have another recipe that's not just for the Filipino.
14:59 We'll make it even better with a unique ingredient.
15:03 Banana heart.
15:05 Because of our food adventures, I discovered different kinds of recipes.
15:12 And of course, I got to know the experts.
15:16 And one time, I met Ate Jen.
15:19 She taught me this recipe that we're making today.
15:23 They call it "Sinigang na Dalag sa Puso ng Saging".
15:29 So, let's cut our banana heart.
15:33 And of course, the other ingredients.
15:36 And the sourness that we'll use is "kamyas".
15:48 One of my favorite parts of these "provincial recipes" is how simple it is.
15:56 So, once we have the ingredients ready, we'll just combine them.
16:00 So, I'll put the banana heart at the bottom.
16:04 Because this is also the ingredient that will take the longest to cook.
16:15 Then, I'll put the banana heart.
16:19 Then, I'll wrap it with the "kamyas".
16:34 Garlic.
16:37 Onion.
16:41 The tomatoes.
16:44 The chilies.
16:45 The chili peppers.
16:49 Then, we'll put the rice wash.
16:57 We'll put it in the cooker.
17:03 I'll cook this for at least one hour, up to one and a half.
17:10 [music]
17:12 Our Sinigang na Dalag sa Puso ng Saging is almost ready to be cooked.
17:23 For now, let's visit Makinhawa Street, Quezon City,
17:28 where Rainier will show us where the Filipino foodies who crave for Thai food go.
17:35 Food explorers, I'm ready.
17:38 Let's go!
17:39 I am half Thai.
17:46 My mom's dream is to have a Thai restaurant.
17:51 We started with a small Thai eatery in Paranaque.
17:54 After that, the community loved it.
17:57 And today, that's what our customers like, which is catered to the Filipino palate.
18:03 Making sure that the ingredients are still consistent and authentic.
18:07 [music]
18:08 What I enjoy most about Thai cuisine is the intricate flavor profile of Thai food.
18:17 Harmoniously mixed together, which creates a very bold and unforgettable experience.
18:24 This is the shrimp pad thai.
18:32 So, of course, let's start with putting lime.
18:38 Actually, food explorers, I remember this is my second time trying Thai cuisine.
18:57 Mmm, the sourness, saltiness, and kick of spice mixes well.
19:05 Of course, if it's too spicy, their best partner is their milk tea.
19:16 They are the best sellers here.
19:19 This one is original Thai milk tea.
19:26 So, this one is Thai green milk tea with floral essence.
19:29 Let's taste this.
19:31 My world is changing here.
19:36 You know, when you drink it, it's like you're in Thailand.
19:40 Let's taste their other variations.
19:46 It's okay, but for me, this is my best.
19:54 Let's try their vegetable spring roll.
19:57 Let's try their seafood sauce first.
20:01 It's like a sliced carrot.
20:15 If I'm not mistaken, this is what they call "tenga ng daga".
20:23 One of their best sellers is Thai pork in salted egg sauce.
20:27 So, let's taste it.
20:29 The sauce is a bit thick.
20:34 Actually, it's different because even if it's been soaked in the sauce for a long time,
20:48 it's still crunchy. The salted egg sauce doesn't have a strong flavor.
20:53 The combination of their flavors is just right.
20:56 Anyone will like this.
20:59 So, let's move on.
21:01 Let's try the Thai red chicken curry.
21:03 Let's taste this.
21:09 It has a sweetness. That's what makes it different from our curry.
21:16 I think that's why it's a bit sweet.
21:20 It's to capture the hearts of Filipinos.
21:23 But it's okay, it's delicious.
21:25 It's in the Filipino flavor.
21:26 I think it's more than enough, because you're the first ones to feed me.
21:34 Let's add a little more to make it more solid.
21:44 It's like a kid buying candy.
21:46 It's delicious when you mix it with your hands.
21:48 That's why it's so delicious here.
21:53 It's different.
22:01 Food explorers, I'm okay.
22:11 You should go now. Please.
22:14 Go. Please.
22:38 How is it?
22:39 It's delicious.
22:40 It's a bit spicy, right?
22:41 It's just right.
22:42 It's just right.
22:43 Very good.
22:44 This is a staple in Bulacan.
22:47 To paint.
22:53 To plant.
22:55 To cook.
22:58 To eat.
23:02 To cook.
23:04 To eat.
23:07 To eat.
23:08 Even if we're not sure where to start to bring our passions in life,
23:16 if you will live it wholeheartedly,
23:19 it can bear fruit in something that can share happiness to many people.
23:25 There.
23:26 See, it's great.
23:29 I'm going to eat it.
23:30 (upbeat music)
23:32 (upbeat music)