Aired (July 28, 2024): Between the modern classic Filipino dishes at Tipanan restaurant and the flirtatious flavors of fried seafood, it is safe to say that Pepita Curtis and sexy comedienne Ashley Rivera are eating well in this episode!
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00:00Today, we'll bring our food adventure to Tagaytay
00:04to taste the classic Pinoy dishes with a modern twist.
00:09Bulares is bulalo and pares.
00:12In fairness, it's very crunchy.
00:15In fairness, it's sinigang with kimchi.
00:19Sinigang for Koreans.
00:21Let's go!
00:22We also have a challenge for our sexy comedian, Ashley Rivera.
00:26It's delicious with prolete.
00:28Seafood!
00:29This is so delicious!
00:31We have oyster, we have clams.
00:33Fun fact, I don't know how to eat crab.
00:36We'll discover how to grow dill.
00:40We tried it in our barbecue.
00:43We made dill pickle.
00:47Our lambanog or our coconut wine.
00:52And I discovered a different version of Tinola
00:55in my recent visit to Isabela.
00:57I just want to replicate that recipe.
00:59I also want to introduce to you the combination of flavors they have in Isabela.
01:04So if you're ready, let's start our food exploration from farm to table.
01:09This is so delicious, chef! You're the best!
01:11Chamba, chamba.
01:12This is not chamba, it's really delicious.
01:15Let's go!
01:26Together with the stops we visited today,
01:29is Esmeris Farm here in Liliw, Laguna.
01:31Where we were able to harvest fresh crabs and bitter gourds
01:36that reminded me of one of my unique food experiences
01:41when I was invited to Isabela.
01:43Last April, Santiago City invited me to Isabela
01:49to judge a cooking competition
01:52where they celebrate their ancestors around the barangay.
01:58And I was happy because one of the dishes we tasted,
02:03actually, I think this is the winner of the dish,
02:06is their version of Tinola that is different from what we're used to.
02:12So I just want to replicate that recipe,
02:15and I also want to introduce to you the combination of flavors they have in Isabela
02:21that I think has a great potential to be our signature dish.
02:29Here, let's name it in Rizal, Santiago City, their version of Tinola.
02:35So we have here Gabi,
02:37which is something that is also propagated
02:41here in the farm.
02:43And this is one of the unusual combinations that I tasted.
02:48I don't usually taste or experience a dish,
02:55a chicken dish that has Gabi.
02:58And later, we will also prepare another ingredient that really made me mind blown.
03:05And this is the ingredient that surprised me the most in their chicken dish.
03:14Aside from Gabi, their Ampalaya.
03:17It's a bit weird when you look at it at first.
03:20Actually, before I tasted it, I was really intrigued.
03:23What will it taste like?
03:25But that's it.
03:26After I tasted it for the first time,
03:29when it was just a soup,
03:31I was really mesmerized.
03:33So let's just slice our Ampalaya.
03:43And of course, our ginger.
03:48And our leeks.
03:56So our ingredients are ready.
03:58Let's slice our chicken.
04:03So our pan is already hot.
04:07Let's just sear our chicken.
04:17Let's also add our white meat part.
04:21And our ginger.
04:23Let's also add our white meat part.
04:27And our ginger.
04:36Our leeks.
04:39Let's just season it with our fish sauce.
04:44Once it's cooked, let's add our chicken stock or water.
04:48And our butter.
04:52I'll also add our Gabi to tenderize our chicken.
05:00Aside from flavor,
05:02what I like the most about the Gabi component
05:05is the texture that it will give to our soup.
05:08So it will tenderize the soup
05:10while giving its starch component.
05:14Let's just tenderize our chicken and our Gabi.
05:17Then we'll finish off our dish
05:19by adding our Ampalaya.
05:23Since it's effortless to penetrate our pan with the Gabi,
05:27it means that it's already cooked.
05:29Let's add the X-factor of our dish,
05:31our Ampalaya.
05:37So we'll just cook this for just an additional 2 minutes.
05:40Then we can serve it.
05:43Let's eat!
05:57Our food adventure continues at Esmeres Farm here in Lilong Laguna.
06:01And aside from Niyog and other vegetables that can be found here,
06:05another thing that you will notice that they grow here
06:08is the herb called Dill.
06:10This is a herb that is a distant relative of celery.
06:13But unlike other herbs like basil and oregano
06:16that are commonly used in Filipino food,
06:19Dill is more commonly used in European,
06:22Middle Eastern, and other Southeast Asian dishes.
06:26You will recognize this because of its short stems
06:29and thin and long leaves.
06:33We use Dill in salads.
06:37In farming, we use it as a backwood.
06:41The smell of Dill is effective
06:43against some pests that can be harmful to other plants.
06:47But despite its intimidating appearance,
06:51did you know that it's so easy to grow and water Dill?
06:55Step 1, trim the leaves.
06:58Put it in a bag.
07:00After a while, it will also root.
07:03What we practiced is the direct method.
07:07Where we want you to cut it,
07:10just extend it.
07:12Just continue planting it.
07:14It will grow.
07:15Dill doesn't have a lot of fat.
07:18But in the soil, it grows better.
07:23I will remove the plastic
07:25so that it won't get in the way when it blooms.
07:37It will look like this.
07:39Dill is low-maintenance.
07:41Even if you don't water it,
07:43just leave it in the soil.
07:45It will grow well.
07:48Here in Esmeres Farm,
07:50they use fresh Dill
07:52to level up one of their primary products.
07:57Lambanog.
08:00Actually, when we tried it,
08:02we tried it in our barbecue.
08:06We made a Dill Tickle.
08:11Our Lambanog,
08:13or our Coconut Wine,
08:15you just soak it.
08:17It smells good.
08:19The smell of it,
08:21we mince it
08:24so that the meat smells good.
08:27At the same time, it's a tenderizer.
08:30Using fresh Dill,
08:32we put it in a stupor.
08:34Next, we put the Lambanog
08:37that we made in Esmeres Farm.
08:40We mix the Dill with the Lambanog
08:44so that the Dill's juice will be absorbed
08:47while it's soaking.
08:49The Dill will be absorbed by the Lambanog
08:53so that our Lambanog will taste better.
08:57We need to soak the Dill
09:01for a minimum of 6 months
09:04so that our Dill will be marinated
09:10with the Lambanog.
09:13After that,
09:15we can filter it
09:17and it will turn green.
09:21If you try using Dill in your cooking,
09:25I highly recommend you to try this
09:28Fish and Creamy Dill Sauce that I shared before.
09:32So Food Explorers,
09:34try using Dill and grow it yourself.
09:45Food Explorers, let's go on a food trip.
09:48It's crazy because we're here
09:51at Tigpanan Restaurant in Tagaytay.
09:54Hi!
09:56Tigpanan is a mince tagpuan.
09:59We started as a classic,
10:01a classic Filipino cuisine.
10:03And then a year after that,
10:05we started to have food like this
10:08with a twist.
10:09So we have a new tagline,
10:11it's a Filipino classic food
10:14with a modern twist.
10:17It's my first time seeing food like this
10:19and we're going to try it.
10:20So come with me, okay?
10:22Let's start with what they call
10:25Wonton Laing.
10:27So normally, our laing
10:29is served wrapped in leaves.
10:32So we thought of wrapping it again
10:35with wonton.
10:37Let's try the one without vinegar.
10:39Laing is also my favorite.
10:41It's good with rice.
10:42But this is like our appetizer.
10:44Let's try.
10:50Fairness,
10:51laing na crunchy.
10:53Now let's check if there's vinegar.
11:02Ay!
11:04It's different.
11:06This is what you keep repeating.
11:14It's really good.
11:16I can't eat it.
11:19It's my first time trying laing
11:21in a different way.
11:24Earlier, it was Filipino plus Chinese.
11:26Now it's Filipino plus Korean.
11:28Right?
11:29Look at that.
11:31Who would have thought that kimchi
11:33can become sinigang?
11:35It's one of our bestsellers,
11:37sinigang.
11:39I really like eating kimchi
11:41because it adds
11:43something to the food.
11:47It smells good.
11:57In fairness,
11:58it's like sinigang with kimchi.
12:01It's like Korean sinigang.
12:06This is a different kind of sinigang.
12:08This is like sinigang with chili.
12:11But it's not too spicy.
12:14The spiciness
12:16just goes around your mouth.
12:18And the sourness of the sinigang is still there.
12:21It's sour and spicy.
12:23That's what it tastes like.
12:24It's delicious.
12:25And the pork,
12:27it's so tender.
12:30Of course, as Filipinos,
12:32when there's sinigang,
12:34when there's soup,
12:35we have rice.
12:37Right?
12:38Our rice is Java rice.
12:41Okay, here it is.
12:43I'm excited with the rice.
12:47It's like heaven.
12:50It's so good.
12:51And it's really good with rice.
12:53This kimchi sinigang,
12:55it's a good idea.
12:56Because the taste of the sinigang is not gone,
12:59but the taste of the kimchi is added.
13:02Because there are foods that evolve,
13:04but sometimes,
13:06the taste of the original is taken away.
13:09But this one,
13:10the taste of the sinigang is still here,
13:12and the taste of the kimchi is added.
13:14So, it's still perfect.
13:23Come closer.
13:24This is what they call
13:26horse bolares.
13:28It's a mixture of bulalo and pares.
13:30The bolares is bulalo and pares.
13:34So, bulalo is the main dish,
13:37and pares is the soup.
13:39Of course, our bolares is one of our bestsellers,
13:42and we are the only one who has bolares here in Tagaytay.
13:46Actually, I like bulalo.
13:48I also like pares,
13:49because I like to eat it.
13:51So, I'm curious
13:55about the taste of this mixture of bulalo and pares.
13:58Okay?
14:00You know, I just sliced the beef.
14:03It's so tender.
14:04Here, I'll taste it.
14:08Mmm.
14:15It's delicious.
14:16And then, the beef.
14:18It's so tender.
14:21It melts in your mouth.
14:23That's how it is.
14:24If you look at it,
14:25if they didn't tell you that it's bulalo and pares,
14:28you'd think that it's pares.
14:30Of course, this is beef, right?
14:32But,
14:33there's a taste that's like,
14:36hey, I'm bulalo.
14:38There's a taste like that.
14:40So, the combination of our bolares is also good.
14:43And also,
14:45I don't know how they cooked their beef,
14:49because it's so tender.
14:50When we tried it like this,
14:52it's also perfect,
14:53because it's new to our palate.
14:55It's really appetizing to eat.
14:58The goal is that we want to project
15:01to our guests,
15:03that we can improve the taste of Filipino food
15:06that comes to their mind.
15:09Maybe, the taste of their food here,
15:12they really focused on it.
15:14The taste of their sinigang,
15:15the taste of their bolares,
15:17that you won't taste in other restaurants.
15:20Because, you'll only taste that taste
15:22here in Tipanan Restaurant.
15:24So, you'll really come back to it.
15:26Congrats, Tipanan Restaurant.
15:32Rapsaloletas strikes again!
15:34And today,
15:35we went to Marikina Public Market
15:38with the sexy comedian,
15:40Ashley Rivera,
15:42to challenge us a bit.
15:45For a typical date night,
15:50what would be the dish
15:52that you think is perfect for that occasion?
15:55If it's a date night, of course, steak.
15:57Steak, right?
15:58Yes, sure.
15:59Balente.
16:00I like filet mignon.
16:02With some mashed potatoes.
16:04But, I'm not a juicy person.
16:06So, I'll go with anything.
16:07Cowboy.
16:08I'm a gamer.
16:09Alright, alright.
16:10So, since this is your first time here
16:12in our Rapsaroleta,
16:13so basically,
16:14what will happen here is,
16:16our roulette will decide
16:18what dish I'll cook for you.
16:20Okay.
16:21Alright.
16:22So, the red part on top
16:24would be the main protein.
16:26So, you'll spin that
16:28and whatever it will teach you,
16:30that's what we'll use.
16:31So, we have fowls there.
16:33We have fish, seafood.
16:35And the yellow part
16:37would determine
16:38what method of cooking
16:40I'll use for the dish.
16:42Okay.
16:43So, your smile is a bit mischievous.
16:45Are you going to make it hard for me?
16:47I know you can do this.
16:49I trust you a lot.
16:51That's why I want the most challenging.
16:53Wow, wow, wow.
16:54Okay.
16:55Challenge accepted.
16:56Let's go.
16:57Okay.
16:58Ready, set.
17:01I hope, I hope.
17:02Seafood.
17:03Seafood.
17:04Why do you look nervous, chef?
17:06I can do this.
17:07I can do this.
17:08I told you I trust you.
17:09Yes.
17:10Let's try our peg today.
17:11Okay.
17:12Ready, set.
17:13Go.
17:14Up.
17:15Why?
17:16Isn't this crab?
17:18I'm kidding.
17:19Seafood.
17:20Actually, whatever we see there,
17:21we have an array of selection.
17:24Uh-huh.
17:25As long as you don't have an allergy.
17:27No, no, no.
17:28We'll know later if I have an allergy.
17:31Allergy to not delicious food.
17:33That's why it has to be delicious.
17:35Okay.
17:36Game.
17:37But, the twist is,
17:38you have to go with me if I'm wrong.
17:39Okay, game.
17:40Alright.
17:41Let's go.
17:42Okay, let's go.
17:43Let's go.
17:45So, you were telling me that
17:47more on Asian.
17:48Yes.
17:49And you want it to be a bit spicy.
17:50Yes.
17:51So, you have a higher tolerance for spicy food.
17:53Not too much.
17:54I want it to be a bit spicy.
17:56Okay, okay.
17:57Spice stays up.
17:59Alright.
18:00So, what is it?
18:01Oh, this looks delicious.
18:03So, we have oyster.
18:04We have clams.
18:06Okay.
18:07Uh, we have, well, mussels.
18:10Do you want them?
18:11Can I have shrimp?
18:12Okay.
18:13Shrimp, definitely.
18:15And maybe if we have crab.
18:17Yeah.
18:18Fun fact, I don't know how to eat crab.
18:20It needs to be shredded for me
18:22so that I don't have patience to eat it one by one.
18:25Oh my gosh.
18:26I'm excited.
18:28So, Asian.
18:29This is heaven for me.
18:30This is heaven for me right now.
18:31This is the same.
18:32It's like you brought a kid to the playground.
18:34That's how I feel.
18:36How many kilos of mussels do you want?
18:37Half a kilo.
18:38I'll ask for one kilo.
18:40Maybe for Asian, I would toss in
18:42lemongrass.
18:43Yes.
18:44Of course, chilies.
18:45Ginger.
18:46Ginger, yes.
18:47Sure.
18:48A little bit.
18:49A little bit.
18:51For color,
18:52I'll just put in
18:55red and green bell pepper.
18:58Lime.
18:59Lime.
19:00Let's have lime.
19:05I'll admit,
19:06it's a bit challenging
19:08the dish that we're preparing for Ashley.
19:11Because it's not everyday that
19:13you're preparing fried mixed seafoods for someone.
19:16So, she has a request that
19:18she wants her flavor profile to be on the Asian side.
19:21The key here in our dish is
19:23our preparation or our mise en place.
19:28So, while I'm boiling our water,
19:30because she also has a request on the mussels,
19:32the only way that we can remove the mussels easily
19:35is if we're going to par-cook it.
19:40Let's cover this.
19:41And then,
19:42more or less,
19:433 to 5 minutes on that high heat,
19:45they should be open by that time.
19:47Let's just go back to our bell pepper.
19:59This is our mussel.
20:01So, what I'll do is
20:02I'll include the stock
20:06in our crunchy bits.
20:16So, we'll just let this cool down.
20:18And then,
20:19we'll also prepare our shrimp and our squid.
20:23Of course, this won't be fried if we don't have our oil.
20:26And while we're heating our oil,
20:29this is our mussel.
20:31We've already cleaned it.
20:32We've removed the shell.
20:33Lightly,
20:34we're going to put our squid.
20:36So, we're going to put our squid.
20:38And then,
20:39we're going to put our shrimp.
20:41And then,
20:42we're going to put our squid.
20:44Lightly seasoned.
20:46And then, our cornstarch.
20:50So, once we've coated it with our cornstarch,
20:53we're going to deep-fry it.
20:55So, we're going to deep-fry it.
21:13Let's move on to our squid.
21:25Let's move on to our squid.
21:28So, before our squid heads are fully cooked,
21:31I'll move on to our shrimps.
21:34Let's move on to our shrimps.
21:54Then, we're just going to use the same pan.
21:56Let's put our squid.
21:58Then,
21:59our bell pepper.
22:04Then,
22:05our bell pepper.
22:10Our coconut milk.
22:11So, we're just going to reduce that until we get the sauce consistency.
22:14Then, we're going to toss our mixed seafoods.
22:22So, before our coconut milk is fully cooked,
22:24I'm just going to remove the shell that we've placed.
22:35So, for me, this is the perfect consistency that I'm looking for.
22:39It's not totally brown yet.
22:42We're just going to chase the chili that Ashley requested.
22:47In with our mixed seafoods.
22:51And then, our coloring.
22:54Fire off.
22:55So, just a little bit of oyster sauce.
23:00We can now serve.
23:05Here it is.
23:06You know, I've been smelling this for a while,
23:08that's why I'm already craving it.
23:09Of course, Chef made a rice bowl.
23:12Thank you so much.
23:17So, it's just mixed seafoods.
23:18I had a hard time with the fried element.
23:24It's delicious.
23:26It's tender.
23:27It's tender.
23:28The taste is really…
23:30The combination is so good.
23:32Mmm, the combination is so good.
23:34Add more lime juice.
23:36Here, let's add a little.
23:39For the full experience, right?
23:40Yes, ma'am.
23:42There.
23:43It's so delicious.
23:47This is so delicious, Chef. You're the best.
23:49Chamba, chamba.
23:51This is not chamba, it's really delicious.
23:54So, we used coconut milk,
23:56but I want to hide the coconut milk flavor.
23:59Yes, that's right.
24:00Chamba, you're so good.
24:01I don't like coconut milk,
24:03so I added coconut cream.
24:06By doing that,
24:08the coconut cream flavor
24:12that we usually associate with white color
24:15It's almost buttery.
24:17Exactly.
24:18So, it's delicious.
24:19Then, very subtle hint of lemongrass.
24:22I just infused our coconut cream with a little lemongrass.
24:26The spice is also very subtle.
24:28It's not overwhelming.
24:29You said that you don't like overpowering flavors.
24:32Yes, but the spice is just right, Chef.
24:36I love it.
24:37Thank you so much.
24:38Thank you.
24:39Worth the wait.
24:41I was thinking,
24:43what is he doing?
24:45While we were shopping,
24:47I saw different kinds of seafood.
24:52There are many kinds,
24:53but personally,
24:54these are my favorite.
24:56That's why I'm happy to choose this
24:58because I really eat it.
25:01And you delivered, Chef, the best.
25:04Thank you.
25:05Thank you.
25:06I enjoyed this.
25:08No, I'm just kidding.
25:09It's really delicious.
25:12I really like the taste of this.
25:16Go.