Roxie Smith and Royce Cabrera food trip at Marikina and Tagaytay! (Full Episode) | Farm To Table
Aired (July 21, 2024): While Royce Cabrera joins Chef JR Royol in Tagaytay for his Spicy Kare Kare, Roxie Smith goes around Marikina for her fix of 1960s vibes and different coffees!
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00:00Let's go on a happy food adventure today because we're going on a road trip in Tagaytay with Royce Cabrera.
00:10Later, I'll teach you how to cook Kalia.
00:13That's it.
00:14Cook a market.
00:15Our beloved actress, Roxie Smith, will take us on a nationwide coffee experience from Marikina.
00:23I can already smell it. It smells so good.
00:27Here's some milk.
00:29There's also a blast from the past food trip that will happen with all the 1960s vibes.
00:34The experience in 61 Orange is that we want as much as possible to stay true to the era.
00:40Even the plates that we are going to…
00:41You look so pretty.
00:42Thank you.
00:44But before we move on to our food exploration, we have a stopover at Esmeris Farm here in Lilio, Laguna
00:50to cook one of the must-eats when you visit here.
00:58Pasado?
00:59Pasado, pasado.
01:00And maybe there's also a copperware, right?
01:04Of course.
01:05Charon.
01:06Charon, don't forget.
01:20When you visit here in Lilio, especially when you're near the church,
01:24you'll see that even on the side streets, there are a lot of vendors.
01:28One of their products here is their pako.
01:32We're going to make a pako pasado.
01:34So for the first step, we're going to marinate the pork.
01:39For example, we're just going to oil it.
01:42Let's add a bit of water.
01:47Let's also add fish sauce and pepper.
01:52So after we season the pork with fish sauce and pepper,
01:56we're just going to let the pork release its oil.
02:00And that's more than enough time to prepare our tomatoes,
02:06onions,
02:09and pako.
02:26So once we've sautéed our pork with our onions and tomatoes,
02:31we still have a bit of water left.
02:34Let's turn off the stove.
02:37And then, we're going to add our pako.
02:40There it is.
02:42It looks good.
02:57When you visit Tagaytay, the top pick when it comes to food trips is atik bulalo.
03:04And the fresh beef that makes the signature dish of this place delicious
03:08all comes from Mahogany Market.
03:13This is the next stop of our food adventure for today,
03:16where we'll be joined by the hunky actor of Widow's War, Royce Cabrera.
03:21Next, we're going to go around our Rapsa Roleta.
03:27Welcome to Mahogany Market.
03:29Basically, as you can see, we have two categories here.
03:33The red part will determine what protein or what our main ingredient is.
03:40The second one, the yellow, will determine the method of cooking.
03:46What are you thinking of eating on your trip today?
03:49For me, when I learned that we're in Mahogany,
03:52of course, it's beef.
03:53Of course.
03:54Right?
03:55We know that in Tagaytay, it's usually bulalo.
03:58The main dish here is beef.
04:00What flavor profiles do you prefer?
04:04Do you like spicy?
04:06Yes, I'm really spicy.
04:08I have a strong Pinoy flavor.
04:10Okay, so you like cooked house executions.
04:12Yes, something like that.
04:13Perfect. Later, I'll teach you how to cook Kalia.
04:16That's it.
04:17Cooked market.
04:18Cooked market.
04:19Okay, let's eat.
04:20Let's eat.
04:25So, just like with any Roleta, brother.
04:27It's perfect.
04:28It's perfect.
04:29Beef.
04:30For the method of cooking, anything will do.
04:32Anything will do.
04:33Let's go.
04:34Game.
04:35The culinary gods have heard our cooking.
04:40It's so spicy.
04:41I'm already thinking of what to give you.
04:43It looks like it's going to be spicy, right?
04:46But it's okay, Chef.
04:48I want to try new things.
04:51I'm open to anything.
04:52Okay.
04:54So, we have stew.
04:55Stew.
04:56Cooked Mahogany.
04:57Coming right up.
04:58Let's go, Chef.
04:59Let's go.
05:00So, we're going to buy first?
05:01Yes.
05:02Let's buy.
05:03You're going to buy the meat.
05:04No, I'm going to buy the meat.
05:05We're already here.
05:06I can see that they're adding more.
05:08I want to experience being a butcher, Chef.
05:11It's a good experience.
05:12We're already here, right?
05:13Game.
05:14You're wearing a cow mask.
05:18Okay, see you later.
05:19See you, see you, see you, Chef.
05:20Okay.
05:21So, he likes spicy food.
05:23So, definitely, we have a lot of chilies.
05:26He mentioned it in his story earlier.
05:29He likes kare-kare.
05:31So, maybe peanut sauce.
05:33Spicy peanut sauce with soup.
05:37Spicy kare-kare.
05:40Buntot?
05:41Kamto.
05:42Kamto to make it full.
05:43Balat?
05:44Balat, okay, balat.
05:45It only needs two days to boil, but...
05:47So, I'm here today because I need to look for
05:50what Chef JR is asking me to look for.
05:53It's a part of beef called Kamto.
05:56Is beef cheaper here in Tagaytay?
05:58Yes, and it's really fresh.
06:00It's also here that people who sell in other places get it.
06:03Ah, okay.
06:04Food explorers,
06:06when I go to the market,
06:07I buy beef and chicken.
06:10The dishes that I cook are also different.
06:13Sinigang,
06:15adobo,
06:17like mechado,
06:18things like that.
06:21It's more on typical Filipino dishes.
06:29Boss, I'll get everything on the list,
06:31then charge it to Kimberly.
06:33Just kidding.
06:34I don't have anything there.
06:38Do you have alamang, Kuya?
06:40Alamang?
06:41Can I have some?
06:43Okay.
06:45I think I'm okay with my curry.
06:50It's perfect.
06:52Beef at stew.
06:54That was the result of Royce Cabrera's victory
06:57in our Rapsa Ruleta.
06:59And because he told us that he's fond of spicy food,
07:03I'm sure that we'll be able to cook a spicy curry.
07:09So this is my version of curry.
07:11So we have here our beef skin.
07:19We'll also use rice wash for the broth,
07:21for the stock.
07:22And for me, my choice for the meat side is the kanto.
07:28I like it more because it has a good balance of fat and meat.
07:34And of course, our aromatics.
07:37Aromatics.
07:43Let's season it with salt and of course, our pepper.
07:47And because Royce wants it spicy,
07:50let's add a bit of spice.
07:55Let's wait for it to soften.
07:56Maybe more or less, it depends on the pressure cooker you're using.
08:00But with the beef skin,
08:02I'd give it one hour.
08:08Of course, we can't leave out our alamang.
08:13So if we have fresh alamang,
08:15you can also buy it already sautéed.
08:18But if not, I prefer to season it.
08:22And then, once our pan is hot,
08:24let's add some oil.
08:28Let's sauté our onion and garlic.
08:31And then, once you can smell the aroma of our aromatics,
08:35we can now add our alamang.
08:41Now, let's just let our bagoong or our alamang absorb
08:45the flavor and the aroma
08:48that we have in our oil
08:51before we add the other ingredients.
08:53Once we've sautéed our alamang,
08:56we can now add our vinegar.
08:58Just to balance it out,
09:00I'll also add a bit of sugar.
09:05Let's also add pepper.
09:08And then, at this point,
09:10let's just let it reduce
09:12until we get the consistency or thickness that we want.
09:19While we're waiting for our bagoong or our alamang,
09:23while we're preparing the classic Pinoy kare-kare for Royce,
09:27our Porky Food Explorer, Roxy Smith,
09:30tried a classic dining experience
09:32when she visited the 1960s-inspired private dining place,
09:3661 Orange.
09:38The experience in 61 Orange is that
09:41we wanted to stay, we want as much as possible
09:44to stay true to the era.
09:46As soon as you come in,
09:48as soon as you come in,
09:50and even the plates that we are going to...
09:52Thank you so much!
09:54We have a collection of plates
09:56and again, just for everyone to experience
09:59what it's like to dine in the 60s.
10:01And we really want to make sure
10:04everything is real to the era,
10:07or authentic to the era.
10:11Roxy, I'd like you to meet our beloved chef,
10:14our very hardworking chef, Chef Nat.
10:16This is Roxy.
10:18I'm excited to try your food.
10:22I have seven courses, let's go!
10:24First off, you're going to have the clam chowder.
10:27This is the New England kind of clam chowder.
10:29It's creamy.
10:30We only use fresh seafood, so that's fresh clams,
10:33and then there's a bacon,
10:34and then the thyme, we got it from our garden.
10:37It's really good.
10:38It's giving the taste of the sea.
10:42I really love that
10:43you can really taste the clams.
10:45It has a factor that,
10:48no matter how many times you try it,
10:50you want to finish it until the bottom of the bowl,
10:53because it's really good, really flavorful.
10:59It really tastes high-end.
11:01It really tastes like fine dining.
11:03What a good start.
11:04It's delicious.
11:07This is our orange feta salad.
11:10Underneath is romaine,
11:11and then two kinds of oranges,
11:13and then feta.
11:14And then we made our own orange vinaigrette.
11:17Wow, it looks so good.
11:19Okay, enjoy.
11:20Thank you, Chef. Thank you.
11:22This is also new.
11:23This is our octopus and shrimp ceviche.
11:26The octopus and shrimp is cooked in lime,
11:29lemon, and orange juice.
11:31And it has cucumber and red and green bell pepper.
11:35I love seafood so much,
11:37and it's another course that can taste the sea,
11:41so I really like it,
11:42and it's really rich in flavor.
11:43It has a little kick.
11:45It really gives a different vibe in your mouth,
11:48and I really enjoy it,
11:49and I really like it.
11:53This is our paella al nero.
11:55Okay, it's paella cooked in squid ink.
11:57There's baby squid inside,
11:58and then I topped it with shrimp.
12:00And then the white stuff that you see,
12:01there's the wasabi aioli.
12:03So you can eat more.
12:08It's very flavorful,
12:09and what people are really looking for here
12:11is the sugar.
12:12It's like a real sugar.
12:14And I tasted the real sugar.
12:16This is the in-demand for them
12:18when they order this paella.
12:21It's really good.
12:24So you have your USDA,
12:26500 grams,
12:28choice,
12:2921-day-aged beef eye.
12:3121-day-aged.
12:33It's cooked medium,
12:34and then on top of it is a compound butter,
12:36which I made,
12:37that has garlic confit,
12:40rosemary,
12:41thyme,
12:42and flat parsley.
12:43And then it comes with
12:44made-from-scratch truffle chips
12:46that we just made today.
12:54I love how it's really soft.
12:56It melts in your mouth.
12:58Perfectly made steak.
13:01It's a 10 out of 10.
13:02If possible, 11.
13:0311 out of 10.
13:04This is truffle chips.
13:06Truffle is my favorite.
13:09Can you hear that?
13:12Crispy.
13:13It's good.
13:15I think it goes really well with the rib eye.
13:20What goes well with steak?
13:22A bit of sangria.
13:27It's really good.
13:28It goes really well with steak.
13:29And it's also house-made,
13:31so they made it themselves.
13:33It's very special.
13:37With a way to end a 7-course meal,
13:39it's really good.
13:40Even if I'm full,
13:41there's still space for dessert.
13:43Because they say that
13:44food goes to your,
13:45the normal food goes to your stomach,
13:46but the dessert goes to your heart.
13:48So I felt that
13:49my heart is full,
13:51cheeky as that sounds,
13:52but it's really yummy.
13:54I like how they made it.
13:56And you won't feel too bad
13:58in terms of calories
13:59because it's very healthy.
14:02It's not heavy.
14:04It's perfect for the palate.
14:06My palate is really cleansed.
14:12If we started with a bang,
14:14we are also ending with a bang.
14:15It's really good.
14:19After Roxy's blast from the past food trip,
14:22she went to Binhi in Marikina.
14:27One of the places
14:28where you can hang out and chill
14:30while enjoying the beautiful scenery
14:33and different varieties of coffee
14:35from all over the Philippines.
14:43We started way back in 2019,
14:45online selling.
14:46From four blends of coffee,
14:49now we have more than 15.
14:53So we have varieties of flavors
14:55like hazelnut, macadamia, vanilla.
14:59So that's what's common.
15:01Even if you're not a coffee drinker,
15:03you'll appreciate the coffee
15:04because it has a touch of flavor.
15:06It smells like coffee.
15:07It's obvious that it's a bestseller.
15:08It's like it's reduced.
15:10It's just the name.
15:12It's so far away.
15:13I can already smell it.
15:14It smells so good.
15:16Hazelnut.
15:17We have three types of barako.
15:19We have regular barako,
15:20barako excelsa,
15:21and barako liberica.
15:23And then my most powerful one
15:25is the gingko from Misamis Oriental.
15:27We also have premium ones
15:28like Mount Apo.
15:30Like Mount Apo, Atok, and Itogon.
15:33So that has a fruity taste.
15:36So I'm excited to dine here in Binhi,
15:38but it's different here
15:39because my shoes are off.
15:41Please don't put your shoe slippers here.
15:43Please use the shoe rack.
15:45And we're going to open the shoe rack
15:46because actually,
15:48you can wear shoes,
15:49but you also have a choice.
15:50I can borrow slippers.
15:51That's why they have slippers here.
15:53But I feel like I'm going to pass.
15:56So I'm going to take off my shoes,
15:58my heels.
15:59It feels so good
16:00because I can take off my heels.
16:02And actually,
16:03most of the customers here
16:05are students.
16:06So they can relax here
16:08because it's a very comfortable spot.
16:11So let's go.
16:20I have with me now an Americano.
16:22And it's actually made from gingko
16:24and beans from Misamis Oriental.
16:26So if you want to wake up,
16:28if you want to be alive,
16:29this is your go-to.
16:31Okay.
16:32Let's taste it.
16:36It's strong.
16:37It's like a kayak.
16:38I like it.
16:39I really like it.
16:40Okay.
16:41This is my Biscoff Cruffle.
16:45The amount of their whipped cream
16:47and Biscoff is generous.
16:49Well, I didn't smell it.
16:51I put it in.
16:53Okay.
16:54Let us taste.
16:56Mmm.
16:57I like its unique concept
16:59because it's not a typical waffle
17:01or croissant.
17:02They really made something original.
17:04So,
17:05this can be one of their signatures.
17:07And for me personally,
17:09I'll come back for this.
17:13Aside from their strong hot drinks,
17:15they also offer the best
17:17iced coffee-based and non-coffee-based drinks
17:19that are perfect for coffee adventurers.
17:22I really like Sea Salt Lattes
17:24because this trended.
17:26This trended after the pandemic.
17:28And during, actually, the pandemic.
17:30And I'm excited to try.
17:32Mmm.
17:33I really like it because
17:35I'm a sweet tooth.
17:36I like sweet drinks.
17:38And I like that
17:39there's a good mixture of sweetness and saltiness.
17:42So, I think it's the perfect blend for me.
17:45This is another latte.
17:47This is Café Almond Roca.
17:49I'm curious if it's strong.
17:51It looks strong.
17:56Actually, it's not strong.
17:58In a way, it's also sweet.
18:00It's like a light...
18:02It's like a light coffee.
18:04You can really taste the almond.
18:06So, it's good.
18:08It's like my afternoon drink.
18:10It's like my afternoon drink.
18:12It's going to be my go-to for the afternoon.
18:15And then next, we have the Orange Americano.
18:17And this has barako beans.
18:19So, for this one,
18:20we'll stir it.
18:22It looks good.
18:26It's strong.
18:28It's like chocolate with orange.
18:31It tastes like that
18:32with a kick of Americano coffee.
18:35So, it's also good.
18:36It looks like there's a competition
18:38with my sea salt
18:39because my favorite is matcha.
18:41So, this one is not just matcha.
18:43It's matcha strawberries.
18:45Mmm. Look at that.
18:47Mmm.
18:50It's different.
18:51As a matcha drinker,
18:53it's different for me because it has strawberries.
18:55Surprisingly, it really works.
18:57It's so good.
18:59You know how matcha tastes healthy?
19:01And then you mix it with the sweetness of strawberry.
19:04It tastes like a treat.
19:05So, I had such a great experience here at Binhi.
19:08I love the fact that
19:09there are a lot of choices.
19:10There are a lot of choices.
19:12From coffee to non-coffee for casual drinkers
19:15and coffee drinkers.
19:16All the choices are here.
19:19Hey, I'm going to go home with my gingko.
19:23I'm from nearby.
19:25So, it's going to be easy for me
19:27to come here every once in a while.
19:39I'm okay with our alamang.
19:41Our meat is just right.
19:45It's just right.
19:47We can now proceed to the next element
19:50which is the sauce of our kare-kare.
19:55So, let's just check the softness of our meat.
20:01It's ready.
20:02Of course, the skin of the beef.
20:08So, while we're heating our pan,
20:10this is our atsuete.
20:12We're just going to get our stock.
20:15So, we're just going to set this aside
20:17for the finish later.
20:30This part is actually optional.
20:32You can just combine the ingredients
20:34in the pressure cooker.
20:38Then, our banana heart.
20:41Let's add the most colorful ingredient
20:43and it will also give a different
20:45fruity aroma to our kare-kare,
20:47our atsuete.
20:53And of course, our peanut butter for shortcut.
21:00If you're using peanut butter, liver spread,
21:02you'd always want to add that
21:04to the last part of the cooking process
21:08because the tendency is that
21:09if you add it earlier,
21:11it will burn at the bottom.
21:13And this is our rice flour.
21:22Then after that,
21:23let's add the other vegetables.
21:35We can now plate.
21:38Thank you.
21:45Brother Royce.
21:46There you go.
21:47There you go.
21:48You might get bitten,
21:49but I already fed you, okay?
21:50You're right.
21:51You're really a topic.
21:52Yes, sir.
21:53So, you said it's spicy.
21:54Yes.
21:55You might have chosen our roulette.
21:57I chose it.
21:58So, there you go, sir.
21:59It's just kare-kare.
22:00That's great, chef.
22:01And I'm also a vegetable person.
22:02There you go.
22:03Your mascals said that
22:05you're really following a diet.
22:07Does this fit?
22:08Yes, it does.
22:09That's protein, chef.
22:10There you go.
22:11I'll go first, chef.
22:12Go for it.
22:13Do you want this part?
22:15Here you go.
22:17Does it fit?
22:18Usually, chef,
22:19when we cook beef,
22:21one of the things that takes a long time
22:23is to get the right tenderness.
22:25But especially when it's small,
22:28there's a certain tenderness that you want in your mouth.
22:32Let me ask you this.
22:33Who among your co-stars in Widow's War
22:36can you imagine that they'll enjoy what we serve today?
22:40You know, to be honest, chef,
22:42I want to put on some make-up.
22:45I want to look like I'm drunk.
22:47But...
22:48But for example,
22:49we have an invite.
22:50Of course, as much as possible,
22:52a big serving.
22:53Everything.
22:54So that everyone can enjoy it.
22:55Of course.
22:56I want to include
22:57Wancho.
22:58Big Wancho.
22:59Big Wancho.
23:00Big Wancho.
23:01Wancho.
23:02Derek.
23:03He's on a food trip.
23:04There.
23:05Rita.
23:07And also,
23:08Beyong.
23:09We want to try some of their food.
23:11Oh, yeah.
23:12That's food.
23:13That's food.
23:14So I feel like
23:15with this kind of food,
23:16especially when it's suddenly cooked
23:19and you're exploring how to make it.
23:21They're on a food trip,
23:22so I'm sure they'll enjoy it.
23:24So, yeah.
23:25Food explorers,
23:27Kapuso,
23:28Widow's War is happening right now.
23:31It's in prime time.
23:32And of course,
23:33I'm here with the big cast.
23:36Ms. Bea Alonso.
23:37Ms. Carla Avillana.
23:38Carla Avillana.
23:39Christine Garcia.
23:40And, you know,
23:41there are so many more events.
23:42Please look forward to it
23:43and continue to support
23:45the story of Widow's War
23:47in GMA Prime.
23:48Yeah.
23:49And maybe,
23:50there will be Tupperware, right?
23:52Of course.
23:53Sharon.
23:54Sharon, don't forget.