Aired (July 7, 2024): Sean Lucas is the target of the ‘Rapsa Roleta’ today, and it wants him to have something beefy sautéed dish! What will Chef JR Royol come up with this time?
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00:00Food Explorers, let's go on a food trip to Bohol!
00:06Today, we will explore one of Bohol's islands.
00:12Bohol is one of the leading tourist destinations in the country
00:15because of its iconic landmarks and of course, beautiful beaches.
00:22But did you know that you can also come here if you want to experience a unique food adventure?
00:31Food Explorers, today we are visiting Best Western Plus,
00:35the Ivy Wall Resort, and of course, when we say Alaga,
00:40we mean the place where we will get full.
00:42And today's guest is Chef Archie.
00:53Chef, what is the vision of your menu?
00:57Our vision of our menu is we are focusing on Filipino dishes slash Boholano dishes.
01:04But we are incorporating with modern techniques.
01:08We are honoring our roots and our legacies.
01:11So, as we all know, we belong in an island.
01:13We are an island, actually.
01:15So, we are surrounded with beautiful seafoods and local produce.
01:21And the first dish that Chef Archie will feed us is a feast spread that they call Hudyaka in Panglao.
01:29Hudyaka is literally a Bisayan word for to celebrate.
01:36So, feast?
01:37Yeah, it's a feast.
01:38It's a feast actually here in Panglao, celebrated in the month of August, usually.
01:43So, it's really a feast?
01:44Yes, it's a feast.
01:45So, we are incorporating it with our food, together with our mixed seafoods, mixed meats.
01:52Yes, our insaladang talong and our homemade sauces.
01:56We are incorporating it in one plate.
01:58So, this is the interpretation of Alon in Hudyaka?
02:02Yes, sir.
02:03This is literally a feast?
02:04Yes, sir.
02:05So, all the protein that you can think of is fresh?
02:09Yes, sir.
02:10It's already spread?
02:11Yes, sir.
02:12So, as far as celebrating your feast, your ingredients, I think this is a perfect way of showing it to our guests.
02:26I'm just curious, what is this white thing?
02:27So, this is the insaladang talong.
02:29Okay.
02:30So, we usually grill our eggplant to have a smoky flavor.
02:34Alright.
02:35So, we grill it and that's the smoky flavor together with the coconut milk.
02:40That's the first layer of coconut milk that we incorporate.
02:44So, you can really taste the creaminess, the rich creaminess of the insalad.
02:49Definitely a winner.
02:54How's the taste, chef?
02:57What I like about this dish, chef, aside from the creaminess from the coconut cream,
03:05of course, the smokiness from the eggplant,
03:08the vinegar that you added here,
03:13actually cuts through the richness of the coconut cream that makes it better.
03:19Guys, perfectly cooked.
03:22And even though I haven't tasted this, my mind already knows that this is delicious.
03:26This is delicious.
03:31For our grill, our usual thinking when we barbecue is we have barbecue sauce, basting on it, right?
03:38So, but for us, we are only marinating it for a longer period of time.
03:43No need for basting because it's already flavorful.
03:45So, as you can see, it's fresh from the grill.
03:49Yeah, is it local?
03:50Yes, sir.
03:51This is vinegar.
03:52Okay.
03:53Then, we infused chili, onion, garlic, ginger.
03:58So, it's like we're making our own pinakurat sauce.
04:02And what's nice about their spread,
04:06even if you mix it up,
04:09they would still complement each other.
04:11Yes, sir.
04:12Because we know the taste of grilled chicken,
04:17but with acid in play,
04:20we have freshness in the fruits that they put,
04:23like our mango, our sauces.
04:26It actually complements each other, right?
04:29Yes, sir.
04:30Each component brings something to our spread.
04:35And chef, speaking of classic, of course, we have kare-kare.
04:37Yes, sir.
04:38For you, you guys are using pork bagnet, right?
04:41Pork bagnet.
04:42The lechon kawali.
04:43Presentation-wise,
04:46you can't find a more sexy adobo.
04:51Thank you, chef.
04:52Chicken pork adobo here.
04:53What's in the middle? Is that Ube?
04:54Yes.
04:55Ube calami?
04:56Ube twil.
04:57Ube kinampay.
04:58You used kinampay.
04:59I used kinampay and twil for the garnish.
05:01Okay.
05:02Ube kinampay is a variety of Ube.
05:04It's a variety of Ube.
05:05You can only find it here in Bohol.
05:06Yes, sir.
05:07Okay.
05:08Its rich color is really violet.
05:10Yes.
05:14Thank you.
05:16I got the sauce.
05:17The sauce is really good.
05:19The balance of the saltiness is just right.
05:21The acid is just very subtle.
05:23It's not overpowering.
05:25But the texture of our pork,
05:30the softness of our chicken,
05:32even our boiled egg,
05:34which is also the most garnished.
05:37Perfect.
05:38You have here your Philippine Capsburg Cheesecake.
05:41Yes, sir.
05:42So, we're on the Basque side.
05:44Yes, sir. Basque.
05:45Yes.
05:46It's baked.
05:47But Chef, how did you prepare it?
05:50Because it's handsome.
05:52Middle reveal.
05:53Oh, my God.
05:56The inside is really cheesecake.
06:03When we say cheesecake,
06:04of course, it's creamy.
06:05It's sweet.
06:06Creamy.
06:07I can sense that you have lemon or acid
06:10that you put in your recipe.
06:13So, it's already delicious.
06:15But when you put the pananggulo,
06:17the salted egg,
06:19that's where it comes in.
06:21The world of cheesecake is already confusing.
06:23The saltiness itself.
06:24Yes.
06:25The salted egg.
06:26It's different when it comes to your dessert.
06:30I have Kapeng Barako or Black Coffee.
06:32I can eat three of those.
06:34Easy.
06:37Solid.
06:40But I saw this earlier, Chef.
06:42Your ensaymada.
06:45We have here, of course,
06:46we know the ensaymada.
06:47Plain.
06:48Yes, sir.
06:49And the ube kinampai ensaymada.
06:52Ube kinampai.
06:53Yes.
06:54Okay.
06:55Again, staying true to your vision
06:57of using the different ingredients.
07:02Yes, sir.
07:03Right?
07:04Everything you want in an ensaymada
07:05is soft,
07:06oily,
07:08and cheesy.
07:10Then, the layer of kinampai,
07:12ube kinampai,
07:13we can put that in the ensaymada hall of fame.
07:17Thank you, thank you, Chef.
07:19Winner.
07:29So, of course,
07:30when we go to a place,
07:33we look at what is one of the
07:35well-known dishes
07:37that is made
07:38in the place we're visiting.
07:41And one of the dishes that comes up
07:44in our research
07:46is their halang-halang dish.
07:49I had the opportunity to taste this.
07:52Halang-halang Manok Bisaya
07:54is a very well-known
07:55Bolano dish.
07:56As we all know,
07:57when there's a drink,
07:58a snack,
07:59that's a must.
08:00Really?
08:01Yes, when there's a drink,
08:02or a snack,
08:03that's the first thing we think of.
08:05And the difference is
08:07we are using
08:09chicken.
08:10Chicken, yes.
08:11Lemon basil.
08:12Before,
08:13it just grew in the backyards of our house.
08:16This herb,
08:17Chef,
08:18you're saying...
08:19It's like it's already forgotten.
08:20But this is local?
08:21Local.
08:22It's been here for a long time?
08:23It's been here for a long time.
08:24Way back before,
08:25when I was a kid.
08:26Okay.
08:27Usually,
08:28our father,
08:29together with my cousins,
08:30would say,
08:31what can we eat today?
08:32And our father
08:33usually says,
08:34Pagdakup magmanok niya,
08:36para makakaon maglami.
08:37So in Tagalog,
08:38it would say,
08:39Manghuli kayo na manok,
08:40para makakaon kayo na masarap.
08:41So after hearing those words,
08:42we rushed ourselves in the backyards,
08:44rushing ourselves to catch one.
08:46Then our...
08:47Pero manok ninyo yan, ha?
08:48Yes.
08:49Hindi ng kapitbahay?
08:50Yung amin.
08:51Okay, okay, okay.
08:52Lilinawin ko lang,
08:53kapitbahay,
08:54wala po silang
08:55nakuhang manok.
08:57Sa kanila po lahat
08:58nung nailuto nila.
09:00Then,
09:01yun nga,
09:02after those,
09:03yung tatay na namin,
09:04yung nagluluto.
09:05Okay.
09:06The single ingredients
09:08is available
09:09in our backyard.
09:10So,
09:11pitas lang,
09:12sangig,
09:13siling kulikot,
09:14yung maliliit na chilies.
09:15Yung tinatawag nating labuyo.
09:17Yes, then,
09:18yung coconut milk mismo.
09:20Then,
09:21yung unang piga nun,
09:22yun yung gagamitin.
09:29Bilang Ilocano
09:30na mahilig sa strong flavors,
09:32literal,
09:33nagpupiesta siya sa bibig ko.
09:35Bursting yung flavors.
09:37I noticed,
09:38sabi mo,
09:39native yung gamit niyo.
09:40Native chicken po.
09:42Free range native chicken.
09:45Ang common misconception
09:46is kapag sinabing native,
09:48matigas.
09:49Try nyo yung halang-halang dito sa alon,
09:51mapapleasantly surprised kayo
09:55na very tender yung meat.
09:59Ang halang-halang ay
10:01isang putahe
10:03na may karne.
10:05Pwede itong manok,
10:06pwede ring baboy,
10:07kadalasan manok
10:09na may gata.
10:10Pero,
10:11compare doon sa
10:12ginagawa natin sa
10:14Norte,
10:15sa atin sa Luzon,
10:16kapag gumagawa tayo ng
10:18ginataang manok,
10:20yung sa kanila,
10:22may tanglad.
10:24Tapos yun nga,
10:26nakikwento sa atin ni Chef Archie na
10:29sa kanya,
10:30kinalakihan niya,
10:31is gumagamit din sila nung
10:33native na basil.
10:36I'm just basically going to
10:38sear it.
10:46Now, habang sinesear natin yung ating chicken,
10:49season ko lang to ng
10:50fish sauce,
10:53and prepare na natin yung ating aromatics.
10:56So, lagay lang natin yung ating mga aromatics.
11:06Literal na magpapabango
11:08doon sa ating putahe.
11:10Sinuna ko na yung tanglad,
11:11haban na natin yung ating ginger,
11:16onions of course,
11:20then,
11:21yung ating bawang.
11:27We're just going to add in
11:29some chilies.
11:38And eto, nakukuha na natin yung bango
11:41doon sa ating mga pinanggisa,
11:43and then we're just going to pour in
11:45yung ating kakang gata.
11:50Season lang natin ng
11:52konti pang patis.
11:57So, once na naigisan na natin,
11:58na-brown na natin yung ating chicken.
12:00Again, the browning part is optional.
12:02Ko lang yun kasi gusto ko siyang iserve
12:04doong may contrast lang ng kulay.
12:06And then, naigisan na natin siya.
12:08Yung nga, sa tanglad,
12:09luya, sibuyas, at bawang,
12:11nailagay na natin yung kakang gata.
12:13Tingplahan na rin natin ng patis.
12:15All we need to do now
12:16is gently simmer eto.
12:18So, I'm gonna cook this siguro
12:20at least 45 minutes
12:22hanggang fork tender yung karne.
12:24Then, pwede na lang mag-serve.
12:33Sarap, sir.
12:34Very, ano,
12:35very rich ang flavor,
12:37yung gata talagang nafe-feel mo.
12:39And, again, halang-halang,
12:42the spiciness is there.
12:43Here in Bohol,
12:46very ano sila in ginger.
12:48That's the secret of Boholanos.
12:50Ginger, talaga.
12:52And most of the ano nga,
12:53mga visitors natin here from Manila,
12:56nagugulat sila,
12:58Chef, bakit may ginger yung bulalon natin?
13:01Then we're explaining to them
13:02na it's part of the Boholano.
13:05Kudos din sa inyo kasi,
13:07especially if you have an establishment
13:09catering to different palates,
13:11you typically go the safer route.
13:14Pero kayo hindi,
13:15you embraced it.
13:16We are here in Bohol.
13:17I think this is one of the characteristics
13:20that truly define yung cuisine nila.
13:22Let's do it this way.
13:23Ayaw namin mawala yung nasimulan ba ng Bohol
13:26na ito talaga yung culture nila,
13:28way nila of cooking the dishes.
13:31But us here in Ivywall,
13:33we want it talaga homey pa rin.
13:38Isa sa mga very common natin
13:40na i-encounter na ingredients
13:41sa mga lutuin ang parsley.
13:43Bukod sa pang-garnish para mapaganda ang plating,
13:46pwedeng-pwede rin itong gamitin
13:47pampalasa sa ibat-ibang putahe.
13:49Pero,
13:50alam niyo bang you can grow it yourself?
13:52Kahit nasa bahay lang gamit
13:53ang mga plastic containers na meron kayo.
13:56Ang unang step sa pagtatanim ng parsley
13:58gamit ang tinatawag nilang sowing method,
14:00ang paghahanda ng tubig na gagamitin
14:03para magpasibol mga punla nito.
14:05Kahaluin po natin ang tubig
14:06at ang pundiside.
14:07After po natin ma-prepare ito,
14:09i-pre-prepare naman po natin
14:11yung ating po plastic container
14:13at lalagyan po natin ng peat moss.
14:15After po natin malagyan ng peat moss,
14:17ito po ay ating nang babasain.
14:20Siguraduin lang po natin
14:21na ang pagkakabasa po natin ay
14:23simula po ilalim hanggang ibabaw.
14:27Ito po ay makakatulong
14:28para po mabilis po yung
14:30pag-germinate po nung buto natin pong ilalagay.
14:34After po natin mabasa na po yung media
14:36hanggang ilalim po
14:37at ang ibabaw po nito,
14:38ito po ay ating na pong lilinyahan.
14:42Bakit nga ba tayo naggagawa ng line
14:44sa pagpupunla ng mga buto?
14:47Una, para maging mas mabilis
14:49yung ating pagpre-preak
14:51o pagtatanggal po nung mga punla na tumubo na.
14:54Then pangalwa po,
14:55mas madali po yung pagdidilig natin
14:57dahil kung kalat-kalat po yung buto,
14:59maaari pong maapektuhan sa pag-e-spray
15:01o pagdidilig po natin yung mga tumubo na po.
15:04After po natin mailagay ang mga buto,
15:06kukuha po tayo ng peat moss
15:08para po takpan po yung ating mga nailinyang buto.
15:13Then after po natin malagyan ng peat moss,
15:15pwede po natin siyang esprayan ng tubig lang po.
15:19Yung management naman po nitong ating pong naipunla,
15:22titignan po natin kung siya po ba inatutuyo na
15:25o kailangan po ba ng dilig,
15:27saka po tayo mag-e-spray.
15:29Then after ilang weeks po,
15:30may sisibol na po dito.
15:32Then pwede na po natin ilipat sa iba pa pong pots.
15:35With proper water and sunlight,
15:37maaari ka nang makapag-harvest
15:39ang sarili mong parsi sa bahay
15:41na pwedeng-pwedeng mong gamitin
15:42pang garnish sa iyong mga lutuin.
15:45O kaya naman ay sa pagluluto ng mga main dishes
15:47na gusto mong ihain para sa buong pamilya.
15:50Kaya ng pan-roasted chicken with lemon and parsley
15:53na minsan na natin nailuto.
15:57So bago natin i-flip yung ating manok,
15:59pre-prepare lang natin yung ipang-iibabaw natin.
16:02So ito yung ating lemon juice,
16:04tanggalin lang natin yung zest.
16:08Tapos syempre, more parsley.
16:15Pwede na natin i-flip yung ating chicken.
16:27Saan natin lalagay?
16:33And syempre,
16:36lemon juice.
16:38Dulutuin natin siguro mga around at least 20 more minutes
16:41when na tayo mag-serve.
16:45Next stop ng ating food adventure today,
16:47Marikina Public Market,
16:49kung saan sinamahan tayo ng kapuso actor na si Sean Lucas
16:52para sa isang on-the-spot kainan.
16:55Malina umaga, nagising ako, sabi ko,
16:57sarap, sarap kumain ng marami ngayon.
17:00Tapos, narinig ko, sabi ni chef sa akin,
17:02ah, nandito ako sa Marikina Public Market,
17:04kaya yun, sabi ko, punta ako dun.
17:06Sabi ko, oh chef, guto mo?
17:08Lutuan mo naman ako, sabi niya, good.
17:10Kaya nandito ako,
17:11nandito ako sa Marikina Public Market,
17:13guto mo? Lutuan mo naman ako, sabi niya, good.
17:16So Sean, last time na nakasama ka natin sa isang food adventure
17:19nasa Quezon tayo,
17:21kasama natin si Kirsten,
17:23and siguro yung pinakaiba lang dun is,
17:25alam ko na may idea na ako yung iluluto ko para sa'yo nun.
17:28This time, ito yung tinatawag naman namin na
17:31Rapsa Roleta.
17:33So basically, hindi ko alam kung anong gagawin ko.
17:35Okay, okay.
17:36So yung roleta yung magdedetermine.
17:38So yung pula natin is the main protein,
17:40or main ingredient natin.
17:42Yung yellow naman would tell us kung anong
17:45method of cooking yung gagamitin ko
17:47para dun sa dish na mapipili natin.
17:50Gusto ko makuha dito ano eh,
17:53beef, etong beef,
17:54tsaka etong ano eh, alimango eh.
17:56Kasi parang,
17:57ito yung pinaka-mahal eh, sulitin na natin.
17:59Para okay, okay, nakuha ako.
18:01Okay.
18:02Okay, ano naman,
18:03pa beef, ano namang na-imagine mo na luto?
18:07Pwedeng grill.
18:08Pwedeng grill din? Yeah, definitely.
18:10Final answer?
18:13So para sa steak?
18:14Sauté.
18:15Pwede tayo ng stir-fry.
18:16Mabilis na mabilis lang eh, pero,
18:18samahan mo ko ng malengke.
18:20Game! Let's go!
18:21Tara, tara.
18:26So, Sean, anong masasabi mo?
18:29Parang okay po ito.
18:30Pwede ito? Pwede ito, pwede ito.
18:32Edy, isa nyan,
18:34lagyan natin pa nito,
18:35para may ibang kulay ano.
18:37Game, game.
18:38Pwede.
18:39Lagyan lang natin ng kulay,
18:40bell pepper lang siguro na rin.
18:42Game.
18:43Sibuya, ito, okay na to.
18:44Gusto ko ng medyo maanghang yung stir-fry.
18:46Maanghang? Oo!
18:48May labuyo ka ba, Nay?
18:50Medyo maanghang ng konti.
18:52Gusto mo may cake?
18:53Oo.
18:57Sige ma'am, pahingi po akong guan,
18:58siguro kalahati,
19:00tapos pakat na Nay ng pang tapa ha.
19:02Yan yung tapakat?
19:04Tapakat, oo.
19:07Thank you, Nay!
19:10So please, will you do the honor?
19:12Si kapuso actor Sean Lucas
19:14ang pinagluluto natin sa ating wrapsa ruleta.
19:17At ang resultang nakuha niya?
19:19Beef na kailangang lutuin gamit ang pagsusotay.
19:23Sotay!
19:24Pwede tayo ng stir-fry.
19:26Nabi ko kay chef,
19:27beef stir-fry,
19:28stir-fried beef.
19:30In order usually sa Chinese restaurants,
19:34with oyster sauce,
19:35with broccoli,
19:36yun, yun,
19:37kaagad yung naisip ko na sinabing beef,
19:38kasi ano,
19:39parang for a bit,
19:40medyo nagka-crave ako ng Chinese ngayon eh,
19:42recently eh.
19:43So nung bigla nakita ko yun,
19:44yung kaagad yung nagpop sa isip ko,
19:45kasi yun yung regular order ko.
19:47Dahil request mo,
19:49gagawa kita ng stir-fried beef.
19:51Yes!
19:53Na may broccoli ka mo.
19:55Itong tangkay, chef.
19:57Yan, yung tangkay na yan,
19:58we'll save it for a different dish,
19:59kasi ito, this is actually something that you can use.
20:01This is edible,
20:02tanggalin mo lang yan,
20:03parang sayote na yung loob niyan.
20:05Never mo pala na-try.
20:06Ah, never pa?
20:07Eh, di sama na natin.
20:08Okay.
20:09So ang gagawin natin dyan,
20:10tanggalin mo lang yung hard part.
20:13Yan o.
20:15Yang bilog na yan,
20:17yan yung edible na part.
20:18Okay, okay.
20:21Ito, sabi ko kanina umaga,
20:22parang gusto ko mag-Chinese ngayon,
20:24tas sabi nila,
20:25God will provide.
20:27God provided.
20:28Grabe naman yun.
20:29So we have here our tapakat.
20:32Yup.
20:33What will make it
20:35chewy yet
20:37juicy?
20:38Oo, yung parang
20:39malamot siya,
20:40pero ginunguyah-nguyah.
20:41There's a certain balance na meron siya talaga eh.
20:43Is our baking soda.
20:46Yan, we'll just add in
20:48some baking soda.
20:51Yan, mix lang natin yun.
20:52Of course, we have to season this with
20:55oyster sauce.
20:57So we'll just add in some salt.
21:01Of course, pepper.
21:03Okay.
21:06Mix lang natin
21:08yung ating
21:09cornstarch.
21:11Ito yung tinatawag na ating
21:12minute steaks,
21:13kumbaga.
21:14Because it would practically take you like
21:16less than a minute
21:17or a minute
21:18to cook.
21:19Then we'll add
21:21yung sesame oil.
21:25Ipe-pre-cook ko lang
21:26yung ating
21:28beef.
21:29So, generous amount of oil.
21:31Yan, nangangalit na yung ating pan.
21:48Ayan oh,
21:49nag-brown na siya agad.
21:50Oh, bilis.
21:51Diba?
21:52Sobrang bilis.
21:55Yan oh.
21:56Yes, sir.
21:57Yes, sir.
21:59So, itatabi ko lang nang mabilis yung ating
22:02beef.
22:03Kasi babalik natin yan mamaya kapag
22:05ready na yung ating sauce.
22:11So, yung ating ginger.
22:15Yan yung katas nung beef natin na nagtatag si ikan.
22:19Habulin natin yan ng sibuyas.
22:24Some more here.
22:25Meron tayong crushed garlic.
22:26Ayon.
22:31Then, yung ating
22:33florets.
22:35Nung cauliflower, broccoli.
22:40And of course, yung first time mo matitikman.
22:42Oh, yung tangay na yun.
22:43Yung broccoli.
22:48And then, idede-glaze ko na lang ito ng
22:50water.
22:57As we season it with
23:00some oyster sauce ulit.
23:06And then, hayaan lang natin.
23:07Siguro, we'll just give it about
23:09two minutes
23:10to finish off yung dish.
23:12So, half-cooked na at this point yung
23:14ating mga gulay.
23:15I'll just add in some slurry.
23:18Fancy term for pampalapot.
23:22Slowly.
23:26Dahil gusto mo, may angas na agad.
23:28Ayan.
23:30The buyo in.
23:31Bell pepper in.
23:33Pepper mismo in.
23:36And then, yung ating
23:37pre-cooked or part-cooked na
23:39beef.
23:45Yes, sir.
23:47To finish it off,
23:48para lang medyo glistening siya ng konti.
23:52More sesame oil.
23:56Ta-da!
23:57Ta-da!
24:06Siyempre, may broccoli.
24:07Broccoli ako.
24:08Yes, sir.
24:15Ito yung broccoli lambot.
24:17Sabuha mo itong tangkay.
24:19First time ko ito itatryo.
24:22First time ko matikin ng tangkay
24:23ng broccoli.
24:24Kasi usually,
24:26yung florets lang yung ginagamit.
24:30Yung tangkay usually,
24:31never mo nakikita.
24:33So ngayon na natry ko siya.
24:35Baka magamit ko na siya
24:36kung bumili ko ng broccoli.
24:37Di na nasasayang.
24:38Di ko na itatapon.
24:40Solid bang cravings mo, sir?
24:41Solid.
24:42Tapos halong sa kanin yung sauce.
24:44Panlaban eh, no?
24:46Noong bata pa ako,
24:47pag kumorder mo yung Chinese.
24:49Ito yung way ni Mama
24:50na mapakain ako ng gulay.
24:52Order siya ng karne,
24:53itong stir-fried beef
24:54tapos with broccoli
24:55para mapwersa ako
24:56kumain ng broccoli dati.
24:57Hagan sa, ayun,
24:58natrypan ko na.