Aired (July 7, 2024): The ‘Rapsa Roleta’ has decided for Sean Lucas to have Beef Stir Fry! Will Sean end up liking Chef JR Royol’s take on the dish?
Category
😹
FunTranscript
00:00Next stop of our food adventure today, Marikina Public Market, where we were accompanied by our favorite actor, Sean Lucas, for an on-the-spot meal.
00:11This morning, I woke up and I said, it's good to eat a lot today.
00:16Then I heard from the chef, I'm here at Marikina Public Market.
00:20I went there and I said, Chef, I'm hungry, please cook for me.
00:24He said, good.
00:26So Sean, last time we were with you on a food adventure in Quezon Tayo, we were with Kirsten.
00:33And maybe the only difference there is, I already have an idea of what I'm going to cook for you.
00:38This time, this is what we call Rapsa Roleta.
00:43So basically, I don't know what I'm going to do.
00:46So the Roleta will determine.
00:48So the red one is the main protein or main ingredient.
00:51The yellow one would tell us what method of cooking I'm going to use for the dish that we're going to choose.
01:00I want to get beef, this beef and this Alimango.
01:06Because this is the most expensive one, let's make it worth it.
01:09I think it's okay, I got beef.
01:11I'm okay with beef.
01:13If it's beef, what do you imagine to cook?
01:16We can grill.
01:18We can grill too? Yeah, definitely.
01:20Final answer?
01:23So for the steak?
01:25Sauté.
01:26We can do stir-fry.
01:27It's really fast, but come with me to the market.
01:30Game! Let's go!
01:31Let's go!
01:36So Sean, what can you say?
01:39I think this is okay.
01:40Is this okay?
01:41Yes, this is okay.
01:42Then, let's add one more of this.
01:45So it will have a different color.
01:47Game!
01:48Game!
01:49Let's just add color.
01:50Maybe just bell pepper.
01:52Game!
01:53Onion.
01:54This is okay.
01:55I want it to be spicy.
01:56Spicy?
01:57Yes.
01:58Do you have labuyo, Nay?
02:00It's a bit spicy.
02:02Do you want a kick?
02:03Yes.
02:07Okay, ma'am.
02:08I'll ask for one, maybe half.
02:10Then, cut it in half.
02:13That's tapakat?
02:14Tapakat, yes.
02:16Thank you, Nay!
02:19So, please, will you do the platter?
02:21Capuso actor, Sean Lucas, is what we're cooking in our wrapsareleta.
02:26And the result he got?
02:28Beef that needs to be cooked using saute.
02:32Saute!
02:33We can do stir-fry.
02:34I told the chef, beef stir-fry.
02:37Stir-fried beef, like that.
02:38It's usually ordered in Chinese restaurants.
02:43With oyster sauce, with broccoli.
02:45That's what I thought of when I heard beef.
02:47For a bit, I crave Chinese recently.
02:51So, when I saw that, that's what popped in my head.
02:54Because that's my regular order.
02:56Because of your request, I'll make you stir-fried beef.
03:00Yes!
03:01With broccoli.
03:03This is tangkai, chef.
03:05That tangkai, we'll save it for a different dish.
03:08Because this is actually something that you can use.
03:10This is edible.
03:11Just remove that.
03:12It's like the inside is already sauteed.
03:13I've never tried it.
03:14Never?
03:15Then, let's include it.
03:16Okay.
03:17So, what we'll do is, just remove the hard part.
03:20There.
03:23That round part, that's the edible part.
03:26Okay, okay.
03:28This is what I said this morning.
03:30I really like Chinese food.
03:32Then, they said, God will provide.
03:34God provided.
03:35That's too much.
03:37So, we have here,
03:39So, we have here our tapakat.
03:42What will make it chewy, yet juicy.
03:48It's soft, but it's chewy.
03:51There's a certain balance that it has.
03:53It's our baking soda.
03:56We'll just add in some baking soda.
04:01Mix it.
04:02Of course, we have to season this with oyster sauce.
04:06Oyster sauce.
04:07So, we'll just add in some salt.
04:11Of course, pepper.
04:16We'll just mix our cornstarch.
04:21This is what we call minute steaks.
04:24Because it would practically take you less than a minute or a minute to cook.
04:29Then, we'll add the sesame oil.
04:32I'll just fry our beef.
04:35So, a generous amount of oil.
04:38Our pan is heating up.
04:56It's browning already.
04:58That's fast.
05:00Yes, sir.
05:02So, I'll just set our beef aside.
05:06Because we'll return it later when our sauce is ready.
05:13So, our ginger.
05:18That's the juice of our beef that's dripping.
05:22That's the juice of our beef that's dripping.
05:25That's the juice of our beef that's dripping.
05:29Let's add some onions.
05:34Some more here.
05:35We have crushed garlic.
05:41Then, our florets.
05:46Cauliflower, broccoli.
05:50And of course, the first time you'll taste it.
05:53The broccoli is so ugly.
05:58Then, I'll deglaze it with water.
06:07As we season it with some oyster sauce.
06:16Then, we'll let it cook.
06:17We'll just give it about two minutes to finish off the dish.
06:21So, our vegetables are half-cooked at this point.
06:25I'll just add in some slurry.
06:27Fancy term for pampalapot.
06:32Slowly.
06:36Because you want it to be spicy.
06:38There.
06:40The buyo in.
06:41Bell pepper in.
06:43Pepper itself in.
06:44And then, our pre-cooked or part-cooked beef.
06:55Yes, sir.
06:57To finish it off, just to give it a bit of glistening.
07:02More sesame oil.
07:06Ta-da!
07:15Of course, we have broccoli.
07:17I'll have the broccoli.
07:18Yes, sir.
07:25The broccoli is so tender.
07:27I'll try the tangkay.
07:29It's my first time trying this.
07:32It's my first time trying the tangkay of broccoli.
07:34Because usually, we only use florets.
07:38So, I've never seen tangkay before.
07:42So, now that I've tried it,
07:45I might be able to use it.
07:46I won't waste the broccoli I bought.
07:48I won't throw it away.
08:12Thank you for watching.