The ‘Rapsa Roleta’ decides Buboy Villar’s Food Adventure | Farm To Table (Full episode)
Aired (May 26, 2024): Despite asking if Buboy Villar wanted Afritada or Pochero, Chef JR Royol instead secretly prepared Paksiw na Bangus at Ampalaya for him!
Category
😹
FunTranscript
00:00♪♪
00:08I'm so tired. I just got back from Korea.
00:12I forgot that I'm going to Korea.
00:13I'm going to the Philippines because I'm looking for Chef.
00:16He said he has something for me.
00:19I'm so excited.
00:20Do you see him, Chef?
00:23Hey, hey, hey.
00:25Chef, do you know how far I've traveled?
00:30I even came from Guam, Korea.
00:33Far?
00:34I even traveled to Dojon,
00:36and I heard that we have a new roulette.
00:40Yes, sir.
00:41♪♪
00:43This is our roulette.
00:44Okay, Chef.
00:45These are the ingredients that we're going to use.
00:49Okay.
00:50And this is the type of food that we're going to cook.
00:53This is random, Buboy.
00:55It's up to you what kind of wraps we're going to use.
00:58No problem. As long as there's no bitter gourd.
01:02Duly noted.
01:04Actually, these past few weeks,
01:07I've been eating a lot of vegetables.
01:08That's why I love bitter gourd.
01:10All right.
01:11I'm glad to hear that, sir.
01:13Yes, yes, yes.
01:14So, will you do the honors?
01:16Sure.
01:17What should we cook first?
01:18This one. Yellow first.
01:20Okay.
01:21Let's cook that.
01:22♪♪
01:24What do you think you want?
01:26The grill.
01:28Hop! It's two.
01:30Wow.
01:31Not once, but it's two.
01:33Yay!
01:35When we say it's two,
01:36what kind of ingredients do you want to use?
01:40Oh, chef.
01:41Pork, chicken...
01:42You know, chef, I trust you.
01:44Whatever you can give me, chef,
01:45that's what's delicious.
01:46Then, I'll give you this.
01:48Yes, chef.
01:50Hop!
01:51Hop!
01:52Chef's choice!
01:53There!
01:54Okay, it's up to you.
01:55Okay, chef.
01:56Let's go with chef's choice.
01:57It's two.
01:58With your favorite bitter gourd.
02:01Ta-da!
02:05Stay tuned for the results of Buboy's victory
02:08in the Rapsa Ruleta.
02:10He really surprised us.
02:12Of course, we can't be embarrassed.
02:16Aside from Buboy being a running man,
02:18our food explorer, Chesca Fausta,
02:20will also go on a food trip to Cavite
02:23to taste the legendary food.
02:26Mmm...
02:27I heard that this is our hero's favorite.
02:30Dr. Caserizal.
02:32Yes.
02:33According to Enfilibusterismo,
02:35this is the best soup.
02:38And Chia tried the coffee's skin.
02:41The feeling is so soothing.
02:43Mmm...
02:44Of course, we can't forget the fast,
02:47but strong dishes.
02:49When we say salted egg,
02:50we usually think of salad.
02:52But when you go to restaurants,
02:54this is what you'll usually order.
02:56It's a partner, chicken.
02:58If you want to level up,
03:00this is your French toast game.
03:02Use milk chocolate.
03:04This is exciting.
03:06So let's go!
03:07Join us on this fun food adventure.
03:10Good.
03:11Mmm...
03:12It's good.
03:14I can't believe it.
03:18After returning from Korea,
03:20Buboy went back to the Philippines
03:22to try our Rapsa Ruleta.
03:24And to give him an idea
03:26of what we can cook,
03:28he accompanied me to the market.
03:31What are we looking for, Chef?
03:32I told you you'd miss Filipino food.
03:35You've been in Korea for a long time.
03:37We're looking for chicken.
03:38Pochero, is that okay for you?
03:40Wow, Chef! It's like it's my birthday!
03:42It's a special cake.
03:43Really, Chef?
03:44Of course!
03:45We'll go to the chef.
03:47We'll ask him what he's doing.
03:49Who is it?
03:50Shh!
03:51Later.
03:52Buboy doesn't know
03:53that he's eating this before we go around.
03:56Buboy.
03:59We have a different plan for him.
04:02Ginger.
04:03And then we'll put...
04:07It's a ball.
04:10He'll enjoy it.
04:11Okay.
04:12This is fun.
04:13While we're at the chicken,
04:15Chef Drew
04:17is secretly buying the ingredients
04:19that we'll need
04:21for our surprise for Buboy.
04:23How many kilos is that?
04:24150.
04:25150.
04:31But of course,
04:32we're not going to waste the chicken we bought.
04:35So we're going to use it
04:37in a dish that's really in right now.
04:40We're going to make
04:41Salted Egg Chicken Popcorn.
04:44So we have here
04:46chicken thigh fillet.
04:48It's already deboned.
04:50We'll just season it.
04:53A little salt.
04:55And we'll add cornstarch.
05:02And also, we'll add
05:04all-purpose flour.
05:23So we've fried our chicken popcorns.
05:26Again, just for added layer of crispness,
05:29we'll double fry it.
05:31So we have here
05:32very hot pan and oil.
05:34We'll fry them together.
05:53So for the second part,
05:55we'll make our salted egg glaze.
05:58So we have here
05:59our hot pan and oil.
06:01You can also use butter
06:02if you want it to be more creamy
06:06or your sauce to be a bit naughty.
06:09We'll just saute our garlic.
06:12And then our curry leaves.
06:16Then our long green pepper.
06:19We'll also add basil leaves.
06:22And then our salted egg.
06:24Now typically,
06:25we only use the egg yolk.
06:27But because we don't want to waste it
06:29or if you don't have anything to use,
06:31you can actually include it
06:33in your glaze.
06:35Just take note that
06:37there are times when the white part
06:39of the salted egg is saltier.
06:41So if you notice,
06:43our chicken popcorn earlier
06:45was a bit salty.
06:47But if you notice earlier,
06:48I only added a bit of salt
06:50to compensate
06:52for the saltiness of our salted egg
06:55and the flavor of the chicken popcorn.
06:58Let's toss our chicken popcorn.
07:04Once you see that our glaze
07:06coats the meat,
07:09we can serve it.
07:17Delicious!
07:19What do you think, sir?
07:21Is it rice or chicken?
07:23Chicken.
07:24Right?
07:25Chicken.
07:33While Buboy and I are busy
07:35at the Farmer's Market in Quezon City,
07:37our food explorer and sparkle artist,
07:39Chesca Fausto,
07:41has a unique food trip in Cavite
07:43to learn some stories
07:46about food that has a history,
07:48a secret,
07:50and Chef Chris,
07:52the culinary general of Cavite,
07:54shared with her
07:56some unique dishes
07:58that we can try here.
08:02Food explorers,
08:03I am so honored
08:05that I can have a food trip today
08:07with the culinary general,
08:09Chef Chris!
08:12Hello, Chef!
08:13Hello!
08:14What is the culinary general,
08:16and can you tell us more about it?
08:18The culinary general
08:20started in 2015
08:22inside Aguinaldo Shrine
08:24because an important person
08:26suggested it.
08:27You have a big organization, Chef.
08:29Our problem,
08:30my question is,
08:31why didn't you focus
08:32on Cavite?
08:34At that time,
08:35I was familiar with Mindanao.
08:37Suddenly, I had a burden.
08:39Yes,
08:40I should prioritize my own country.
08:43At that time, I was in Aguinaldo Shrine.
08:45Correct.
08:46I also talked to Emilio Aguinaldo's grandson.
08:48The three of us said,
08:49let's build a culinary general
08:51that focuses mainly
08:53on Filipino culinary tradition,
08:55heritage,
08:56that's it.
08:57So,
08:58at that time,
08:59we studied again
09:00and recreated all the Filipino dishes
09:02that have a history
09:04and a tradition.
09:05We call it Warik-Warik,
09:07which means rain,
09:09rain that was hit,
09:11and it could be an inspiration
09:13to create Sisig.
09:16Mario made that.
09:19It's delicious.
09:21It's delicious, Chef!
09:23Sisig,
09:24but it's more creamy
09:26and its meat is more flavorful.
09:29This is called
09:31Pancit Langlang.
09:34Yes.
09:35And I heard
09:36that this is our hero's favorite.
09:39Dr. Jose Rizal.
09:41Yes.
09:42What was said in El Filibusterismo,
09:44this is the best soup.
09:47That's why when we look at it,
09:49there's no soup.
09:51This is the soup.
09:52Ah, separate.
09:54Traditionally,
09:55it should be included.
09:56That's why
09:57when we include it,
09:58the noodles will soak.
10:00That's why
10:01we chose to separate it.
10:02And then...
10:04Wow!
10:06So, it's also an experience, right?
10:07While you're eating it,
10:09you're pouring the soup.
10:11Wow!
10:12It was also mentioned in El Filibusterismo
10:14that it has chicken,
10:16shrimp,
10:17and pumpkin.
10:18It's pumpkin.
10:19And then,
10:20it's said that
10:21it's scrambled egg.
10:22Meaning, scrambled egg.
10:24That's why when we taste it,
10:25it has a very clean taste.
10:27There are no food enhancers.
10:28There are no extenders.
10:30There.
10:30It's delicious.
10:31We wanted to let the modern Filipinos taste
10:34the classical and traditional Pancit Langlang.
10:37Yes.
10:38The broth is very rich.
10:40But it's not fatty.
10:42It's not oily or something.
10:44It's very clean.
10:45And you can really taste it.
10:47Is this chicken broth?
10:48Yes, chicken and shrimp broth.
10:50Mmm!
10:52You know, when you have a stomachache,
10:54this is what you'll eat.
10:56Yes, because
10:57Rizal also mentioned
10:58that it's the best soup.
11:00Meaning,
11:01it's good for our body.
11:03Yes.
11:04There.
11:05This is what we call
11:07115.
11:08Meaning,
11:09115.
11:11Actually, there are many versions.
11:12Like adobo.
11:13Mmm.
11:14If you're served Langka,
11:16it means you're an important person.
11:17Did you get served Langka?
11:19Yes, Langka.
11:20I'm an important person.
11:22But if you're served Kangkong,
11:23it means you're just an ordinary person.
11:25Ahh.
11:26But that story
11:28proves that
11:29at first,
11:30that's how other cultures are.
11:32Mmm.
11:33Like,
11:34they don't serve the best
11:35to the unimportant people.
11:37But right now,
11:38in modern times,
11:39we can't not taste it.
11:40That's right.
11:41Let's serve it.
11:42No matter what state you're in,
11:44you have the right to taste
11:45Filipino food.
11:47Your chef is very familiar
11:49with the taste to me.
11:50Mmm.
11:51Yes.
11:52Yes.
11:53I feel like
11:54at one way
11:55or at some point,
11:57my mom also cooked this for me.
11:59For us.
12:00It's just comforting
12:01in my part
12:02because it's here in Cavite,
12:04but I can taste Zamboanga as well.
12:06Next,
12:07what is this?
12:09It's yellow.
12:10This is what we call Adobong Bilaw.
12:12You can't call it Adobo
12:14if you can't taste the garlic.
12:16The recipe of Adobong Bilaw
12:19traveled from Batangas
12:21going to Cavite.
12:22Mmm.
12:23Because when President Emilio Aguinaldo
12:26married his second wife,
12:29Tagatal Batangas,
12:31Tagatal brought that recipe
12:32to Cavite.
12:33Ah.
12:34Originally,
12:35it's a Batangueño dish.
12:36Right now,
12:37it's served in Cavite.
12:39And in Cavite,
12:40Cavite is the only place
12:41that serves this.
12:42Mmm.
12:43That's why Adobong Bilaw
12:45in Cavite
12:46is mostly used for achuete.
12:48But this time,
12:49this is what we used here,
12:51turmeric.
12:52This looks very familiar.
12:54Yes.
12:55This is the chicken barbecue.
12:57It's a quality chicken barbecue.
12:59It has a beautiful story.
13:01I dreamed of eating this
13:03when I was young.
13:05Zapote chicken.
13:06Zapote chicken barbecue.
13:07Okay.
13:08It's a place here in Bacol,
13:10in Las Piñas.
13:11Mmm.
13:12In front of the cinema,
13:14the MVC cinema,
13:16there's a barbecue.
13:18Okay.
13:19And all the barbecues
13:20have a similar taste
13:21because of the sauce.
13:23What is it?
13:24This is the sauce.
13:25Sweet.
13:26Let's try it.
13:27Sweet barbecue.
13:28Sweet barbecue sauce.
13:32Mmm.
13:35Then we have
13:36this Maharlika vinegar.
13:38It's a savory vinegar
13:40that will complement
13:41the chicken.
13:43Mmm.
13:44Delicious.
13:45Thank you.
13:46Mmm.
13:47Good.
13:48Mmm.
13:49It's like
13:50one chicken is enough.
13:51Yes, it's enough.
13:52It should be three or two.
13:53I hope you can
13:54come here to our secret
13:56at 55 Evangelista Street,
13:59Malixiwan, Bacol, Cavite.
14:01So you can taste
14:02our historical food here
14:05and learn the stories
14:07of every Filipino food.
14:13When it comes to very Filipino food,
14:16Paksiw is a must.
14:19And if you didn't ask,
14:20we also chose to make Paksiw
14:22because it's
14:23Buboy's father's favorite dish.
14:25I'm just not sure
14:26if in their house,
14:27they'll put bitter gourd
14:28like what I plan to cook
14:29for Buboy.
14:30So while our friend Buboy
14:32is expecting
14:34fried pochero
14:36that we'll cook
14:37for his chicken,
14:39the real thing
14:40I'll prepare for him
14:41is Paksiw na Bangus
14:43with his ever favorite
14:45bitter gourd.
14:46So this is our pan.
14:48Let's put this in.
14:52For this recipe,
14:53we're using
14:54boneless bitter gourd.
15:00🎶
15:08Of course, after we put
15:09the ginger,
15:10let's also put
15:11the onion
15:12and our garlic.
15:15🎶
15:28Let's season this
15:29with salt.
15:30Of course,
15:31just to counteract
15:32the bitterness of the bitter gourd.
15:33Sugar.
15:34And let's stew it
15:37with our vinegar.
15:39🎶
15:52So we'll cook this
15:53for around
15:5520 to 30 minutes
15:57on low heat.
15:59After that,
16:00we can let Buboy taste it.
16:04After Cheska's
16:05historical food trip
16:06in the secret of Bako or Cavite,
16:09it's delicious to have a drink.
16:12And here at Tata Fredo in Silang,
16:15you can try a unique drink.
16:18It's not coffee,
16:19but it's covered with coffee.
16:26Tata Fredo is my father.
16:28He used to be a farmer here.
16:31So my father started
16:33coffee farming
16:34way back in 1990.
16:37My father is a very people person.
16:39And our house
16:41is very crowded.
16:43They like the place.
16:44Along the way,
16:45we thought,
16:46we always drink coffee outside
16:47and I said,
16:48why don't we offer
16:49that here in our place?
16:51And since my father
16:52is into coffee
16:53and he loves
16:54the coffee industry,
16:56so that's where we started.
16:58That's the concept
16:59of Tata Fredo.
17:01As you can see,
17:02the cafe is small.
17:03The space is small.
17:04And having a small space,
17:06it's not good
17:07if you close it.
17:08And there's beauty
17:09around it.
17:10So now,
17:11I came up with Alfresco
17:13so that they can
17:14enjoy the area.
17:16Actually,
17:17our best seller
17:18and our most unique drink
17:19is Cascara.
17:20Cascara is made
17:22from coffee skin.
17:23It's dried
17:24and made into tea.
17:26We said,
17:27it's a good idea to offer this.
17:28Because it's from
17:29something that
17:30people don't notice.
17:31But now,
17:32we're making a way
17:33and we're offering it
17:34to the public.
17:36Yes!
17:37Here it is.
17:38Food Explorers.
17:39Let's taste it.
17:40It's still hot.
17:48Mmm.
17:49It's not overpowering.
17:51And it's so soothing.
17:53It's smooth.
17:54When people first
17:55tasted Cascara,
17:56they thought
17:57it had a coffee hint.
17:59Which is actually,
18:00it doesn't have
18:01any coffee flavor.
18:02And you'll only taste
18:03pure tea
18:04made from the skin.
18:06This looks like
18:07the tamarind version
18:08because it's a bit tangy.
18:11And it also smells like that.
18:13Yes!
18:16There.
18:17So this is our
18:18Iced Cascara.
18:20As you can see,
18:21it has coconut milk
18:22at the bottom.
18:23So it gives a more
18:24sweet taste.
18:26Because we also have
18:28Cascara syrup
18:30that we incorporated.
18:31Which is gonna be
18:32refreshing
18:33and sweeter.
18:34It's super refreshing, guys.
18:35I didn't expect
18:36it to taste like this
18:37on ice
18:38because it's sweeter.
18:39So I guess it's the cherry.
18:41And because it's summer,
18:42this is a perfect drink
18:44for us to try
18:45if you want to try
18:46something new
18:47and different.
18:48Because, guys,
18:49this is new
18:50to our eyes.
18:51It's gonna be new
18:53to our taste as well.
18:54There.
18:55It's super delicious.
18:58And the coconut milk.
19:00It's perfect.
19:01The theme of our food
19:02is actually Spanish.
19:03Because of Spanish,
19:04I thought
19:05Filipinos
19:06have forgotten
19:07the Spanish culture.
19:08If you look
19:09at the restaurants
19:10around now,
19:11there are different kinds.
19:12There are Japanese,
19:13there are Italian.
19:14And we have forgotten
19:16what we used to cook
19:18in the old houses.
19:20So we offered Spanish
19:22to the public
19:23that this is us.
19:24This is us, Filipinos.
19:25This is the food
19:26that we used to eat.
19:27We're comfortable here.
19:28And now,
19:29we've elevated it even more.
19:31We elevated the dishes
19:32and we're offering it
19:33to Tata Fredo.
19:34I really enjoyed it,
19:35especially their menu.
19:36Because it's Spanish-inspired.
19:39I'm Zamboangueña.
19:41So I have Spanish blood.
19:43Chavacano.
19:44So you can come
19:46and visit Tata Fredo Cafe.
19:49Right?
19:55So what are you waiting for?
19:57Come and visit!
19:59See you!
20:02If you're craving
20:03something sweet
20:04to go with
20:05your hot or cold
20:06Cascara drink,
20:07you can also
20:08serve it with bread.
20:09This is what I came up with
20:11using the fresh
20:13chocolate drink
20:14that I got
20:15from the RL Mercado
20:17Dairy Farm.
20:19So,
20:20the most
20:21chocolatey drink
20:22that I got
20:23is not chocolate milk based.
20:25We'll just put an egg.
20:27We'll just use
20:29three eggs.
20:36And then,
20:37we'll use
20:38brioche bread.
20:39So,
20:40if you don't have
20:41this brioche loaf,
20:43any loaf bread,
20:45any bread actually,
20:46you can use
20:47for this recipe.
20:48And,
20:49we'll just soak it
20:50in our mixture.
20:52Since our chocolate milk
20:53has already
20:55sweetness
20:56that is seasoned there,
20:58I won't add
20:59more sweetness.
21:01Unless,
21:02you really
21:03want to wake up
21:05the sweetness
21:06of your french toast.
21:07It's always best
21:08that we'll use
21:10the old bread
21:11for this.
21:12It actually holds
21:14the shape better
21:15as compared to
21:16freshly baked.
21:17So,
21:18very generous amount
21:19of butter.
21:22🎶
21:35Just check
21:36if it's already
21:37toasted.
21:38The one that's spread
21:39on our pan.
21:40And then,
21:41we'll flip it.
21:42🎶
21:46There.
21:47Both sides are ready.
21:48Let me just remind you guys
21:49to cook your french toast
21:51over low heat.
21:52First of all,
21:53remember
21:54that our mixture
21:55has eggs
21:56in it.
21:58So,
21:59if you force it,
22:00there's a tendency
22:01especially
22:02if your bread
22:03is thick
22:04that the bottom
22:05will burn
22:06and the eggs
22:07won't cook
22:08inside the bread.
22:09🎶
22:12We have here
22:13canned blueberries
22:15and then,
22:16fresh strawberries.
22:17And to finish it off,
22:19icing sugar.
22:20We also have
22:21mint leaves
22:22as an accent.
22:23🎶
22:31The inside is custardy.
22:33The top is toasted.
22:35And then,
22:37the bitter taste
22:38of our chocolate
22:39makes it popular.
22:42Perfect.
22:44🎶
22:46In just a few minutes,
22:47our surprise dish
22:48is ready
22:49for Buboy.
22:50Until now,
22:51he still has no idea
22:53about how bitter
22:55but healthy
22:57it is.
22:58It looks like
22:59he's still enjoying
23:00our customers
23:01in the farmer's market.
23:03Hey,
23:04there's an octopus here.
23:06How much is an octopus?
23:08How much is an octopus?
23:10It's only P50.
23:11It's cheap for you.
23:12It's P320.
23:13Really?
23:14Yes.
23:15Really?
23:16Yes.
23:17Really?
23:18Yes.
23:19Where does it come from?
23:20Palawan.
23:21It's from Palawan?
23:23Ouch!
23:24Okay.
23:25😂
23:26So,
23:27it fell down.
23:28So, there's a discount.
23:29😂
23:30I'm so happy.
23:31This is what I do.
23:32I'm happy
23:33that I'm in a different market.
23:35I can talk to
23:36other vendors.
23:37I'm happy
23:38that I'm in a market
23:39because
23:40they have different stories
23:42that inspire me.
23:44Just in time,
23:45our octopus
23:46with mint leaves
23:47will arrive in Tampalaya
23:48before Buboy comes back.
23:51So,
23:52what do you think
23:53of the chicken
23:54that we bought earlier?
23:55Puchero
23:56or Afritada?
23:57What's your favorite?
23:58I think
23:59Afritada.
24:00Of course,
24:01because you missed
24:02the Filipino food.
24:03Yes.
24:04I prepared
24:05something very special
24:06and very delicious.
24:07Of course,
24:08we won't be embarrassed.
24:09Oh!
24:10😂
24:11😂
24:12😂
24:13😂
24:14😂
24:15How about the chicken
24:16that we bought earlier?
24:17😂
24:18😂
24:19That's too much, chef!
24:20You made the Tampalaya rain.
24:22What's this, chef?
24:23It's fish.
24:24So,
24:25what did you buy?
24:26Tomatoes?
24:27There's no tomato here.
24:28There's no zucchini here.
24:29There's no zucchini
24:30because
24:31that's for later.
24:32I know you're hungry, Buboy.
24:34Chef,
24:35give me some fish.
24:36😂
24:37😂
24:38😂
24:39😂
24:40😂
24:41😂
24:42😂
24:43😂
24:44😂
24:45😂
24:46It's just fish.
24:49It's hard for me to believe you.
24:50No,
24:51it's not like before.
24:53When I came in earlier,
24:54the fish that you fed me
24:55was a bit fishy.
24:57But when you ate it with fish,
24:59the saltiness is okay with me.
25:02It's bitter.
25:03It's bitter.
25:04It's balanced.
25:05It's balanced, chef.
25:08Here.
25:11This is the vinegar, chef.
25:12It helped me a lot,
25:14the vinegar.
25:15Yeah.
25:16And, chef,
25:17my favorite is
25:18Paksiw.
25:19Paksiw.
25:20It's my favorite
25:21because
25:22I think I was influenced
25:23by my father too.
25:24Really?
25:25He likes Paksiw.
25:26Congratulations.
25:27You're now a graduate
25:28in Ampalaya.
25:29Chef, I won, chef.
25:30I'm going back to Korea now.
25:31That's why I'm going to take out.
25:32Oh, no problem.
25:33Take a look at my runners.
25:35Watch Running Man
25:37on GMA.
25:38On Saturday,
25:397 p.m.
25:40And on Sunday,
25:417.15 p.m.
25:44Rapsa ba?
25:45Rapsa!