Chef JR Royol gets a taste of the Boholano Hudyaka | Farm To Table
Aired (July 7, 2024): To get a taste of Boholano cuisine, Chef JR Royol samples their celebratory feast dish known as ‘Hudyaka!’
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00:00Food Explorers, let's go on a food trip to Bohol!
00:06Today, we will explore one of the islands of Bohol.
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, we are now at Best Western Plus, the Ivy Wall Resort.
00:37And of course, when we say Alaga, we mean the place where we will get full.
00:42And the person who is talking right now 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.
01:14We are an island actually.
01:16So, 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, this is 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.
02:05So, all of the protein that you can think of is fresh in that spread?
02:11Yes, sir.
02:12And as far as celebrating 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?
02:28So, this is the insaladang talong.
02:30We usually grill our eggplant to have a smoky flavor.
02:34Alright.
02:35So, we grilled it and that's the smoky flavor together with the coconut milk.
02:41That's the first layer of coconut milk that we incorporated in there.
02:45So, you can really taste the creaminess, the rich creaminess of the insalad.
02:50Definitely, winner in a winner.
02:54How's the taste, chef?
02:55What I like about this dish, chef, aside from the creaminess from the coconut milk,
03:04the smokiness from the eggplant, the vinegar that you added here,
03:12actually cuts through the richness of the coconut milk and makes it better.
03:18Guys, perfectly cooked.
03:21Perfectly cooked.
03:23And even if I haven't tasted this, I already know that this is delicious.
03:31For our grill, our usual thinking when we barbecue is we have barbecue sauce basting on it, right?
03:39But for us, we are only marinating it for a longer period of time.
03:44No need for basting because it's already flavorful.
03:46So, as you can see, it's fresh from the grill.
03:50Is it local?
03:52Yes, it's vinegar-based.
03:54Then, we infused chili, onion, garlic, ginger.
03:59So, it's like we're making our own pinakurat sauce.
04:03And what's nice about their spread, even if you mix the coconut, they would still complement each other.
04:11Yes.
04:13Because we know the taste of grilled chicken, squid, but with acid in play,
04:21we have freshness in the fruits that they put, like our mango, our sauces.
04:27It actually complements each other, right?
04:30Yes.
04:32Each component brings something to our spread.
04:35And Chef, speaking of classic, of course, we have kare-kare.
04:38For you guys, you're using pork bagnet?
04:41Pork bagnet.
04:43Presentation-wise, you can't find a more sexy adobo.
04:51Chicken pork adobo.
04:53What's in the middle? Is it ube?
04:55Ube twil.
04:57Ube kinampay.
04:59Kinampay is the ingredient.
05:01We made the twil for the garnish.
05:03Ube kinampay is a variety of ube.
05:05You can only find it here in Bohol.
05:06Yes.
05:08Its rich color is really violet.
05:11Yes.
05:16I got the sauce.
05:18The balance of the saltiness is just right.
05:21The acid is very subtle.
05:23It's not overpowering.
05:25But the texture of our pork, the softness of our chicken,
05:31even our boiled egg, which is the most garnished.
05:36Perfect.
05:38You have here your bibingka pork cheesecake.
05:41Yes.
05:43So we're on the basque side.
05:45Yes, the basque side.
05:47But Chef, how did you prepare it?
05:50Because it's handsome.
05:52Middle reveal.
05:54Oh my God.
05:56The inside is a cheesecake.
05:57The inside is a cheesecake.
06:03When we say cheesecake, of course it's creamy.
06:06Sweet, creamy.
06:08I can sense that you put lemon or acid in your recipe.
06:13So that's why it's delicious.
06:15But when you put the pananggulo, the salted egg, that's where it comes in.
06:21The world of cheesecake is already confusing.
06:24The saltiness of the salted egg.
06:25Yes.
06:27It's different from your dessert.
06:31If I have a black coffee, I can drink three of those.
06:35Easy.
06:37Solid.
06:40But this, I saw it earlier, your ensaymada.
06:45We have here, of course, we know the plain ensaymada.
06:48Yes.
06:50And the ube kinampai ensaymada.
06:52Ube kinampai.
06:53Okay.
06:55Again, staying true to your vision of using the different ingredients.
07:03Everything you want in an ensaymada is soft, oily, and cheesy.
07:10Then the layer of kinampai, ube kinampai.
07:13We can put this in the ensaymada hall of fame.
07:17Thank you, chef.
07:19Winner.
07:23Thank you.