Aired (October 6, 2024): Another day, another food trip! In this episode, Chef JR Royol explores the Karilagan Stevia Farm Café in Bocaue, Bulacan. Discover how stevia can contribute to a healthier lifestyle!
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00:00We've had a few encounters in Stevia with the farm visits that we've done in the past.
00:08But most of the time, we just pass by and talk about how Stevia is one of those very healthy alternatives to commercial sugar.
00:21This one, we'll get to know more in-depth about how it's grown and how it's taken care of.
00:29For some weird reason, I haven't been able to multiply it or live with it for a long time.
00:33So, I'm excited to find out what the secret is to take care of it and of course to multiply it
00:40in a way that's very healthy and ideal for our loved ones or those who have conditions such as diabetes
00:47or you just want a healthier alternative to sugar.
00:51Here, Stevia.
00:54Organic, baby.
00:56Mmm, it's sweet.
01:00Here in Bukawi, Bulacan, you'll find the famous Stevia Farm.
01:05It's a spacious garden with a picturesque landscape.
01:09It's a popular venue for different kinds of events.
01:12It's also a shopping mall and a cafe where you can eat sweets that are made by Stevia.
01:20So, ma'am, are these your plots or are there more areas for Stevia plants?
01:27There are more. This is just a demo farm.
01:29Oh, this is just a demo.
01:30Yes, this is just a demo.
01:31I'm just curious because I mentioned that Stevia is one of those plants that we usually encounter
01:38in other farms that we go to.
01:40But you, you even named it.
01:43You even named your farm Stevia as in you claim to be a Stevia farm.
01:49Yes, yes.
01:50What was the motivation for that part?
01:53The health.
01:54Of course.
01:55Yes, because the health.
01:56Very obvious reason.
01:57Yes, because my elder sister had a stroke.
02:01She has a high blood sugar level.
02:03But I thought, why not try healthy products?
02:09Okay.
02:10And then I have a friend who is a doctor.
02:12He said that there is a plant called Stevia.
02:16Yes.
02:17When I heard about the plant, because we are farmers,
02:19we started it.
02:20Actually, it took us more than four years to adapt it to the soil.
02:30That's what I'm really curious about, ma'am.
02:33I also plant Stevia.
02:35I will get a plant.
02:37I will bring it home.
02:39It looks beautiful.
02:42I will transfer it to my plot.
02:45After a few months, it will die.
02:47And I would do that every so often.
02:49It gets frustrated.
02:51What is the secret, ma'am, of growing Stevia?
02:55Secret.
02:56All right.
02:58So that's the answer.
03:00But basically, soil condition.
03:02Soil condition and weather.
03:06Because we have four seasons.
03:08Yes.
03:09Every season has a different approach.
03:13Stevia is planted in Paraguay and Brazil.
03:18Even if it's 200 to 300 times sweeter than sugar,
03:21it is considered a healthier alternative because it has a low calorie count per survey.
03:27When it comes to food,
03:29is it different from the dishes we are used to cook with sugar?
03:34Let's eat, ma'am.
03:35Okay, chef.
03:36You will accompany me here.
03:38This is probably the first restaurant where Stevia is used in all dishes.
03:44Like this, this pasta.
03:46So instead of using regular sugar,
03:50so instead of using regular sugar,
03:53so that you can be more health-conscious.
03:57And it's also part of our advocacy
04:02to reduce the population of people with diabetes in the Philippines.
04:07Moving on, ma'am, here in the pan.
04:09My eyes have been hot for a while.
04:11It's reddened.
04:13If I go back to my recipe of Kilawin,
04:15I also have a sweet element there.
04:17So, yeah, why not, right?
04:21It's sweetness is very upfront.
04:23You have to experience it yourself
04:25to know what I'm saying.
04:27The sweetness of table sugar
04:29and the real Stevia.
04:33Kilawin is delicious.
04:38What is your next plan for this very helpful plant?
04:43Actually, we're still developing.
04:46We're still leveling up.
04:50So we've gone through a lot of stages.
04:54And now, there's a lot more that can be unveiled.
04:59Yes.
05:00Yes, in Stevia Farming.
05:02I'm overwhelmed.
05:03You know, I could say that people have their own assignments.
05:07Like you, your talent is cooking.
05:10You're a very good chef.
05:13Me, or us, here at Stevia Farms,
05:17our talent, or our gift, is growing.
05:22Particularly Stevia.
05:24It's like it's already in your heart.
05:26Yes.
05:27So whatever you can do for that purpose,
05:34Yes.
05:35it will show in what you're doing,
05:40what your passion is.
05:43Before we part,
05:45she has a gift for me.
05:47Ma'am, this needs to live.
05:52If this doesn't live,
05:55my hand will have a problem.
05:57But thank you, ma'am.
05:58It will live.
05:59Definitely, I will try my very best.
06:16Wow.
06:17I feel like it's my birthday today.
06:19I feel like it's a party.
06:21I feel like it's Christmas.
06:23I feel like today is a very special day.
06:25Look at our spread.
06:27It's really the best.
06:30What I like most is, again,
06:32they're celebrating their main ingredient,
06:35which is the Stevia.
06:37But their attack with their menu,
06:39apparently, is still not going away from the Filipino flavors.
06:44In fact, everything we have here are Filipino classics.
06:47We have platters here,
06:49we have grilled dishes,
06:51we have hito here,
06:52different kinds of seafoods.
06:54In fact,
06:56first of all, baby,
06:58a very interesting dish that they have
07:01is their tinola with dugo rice.
07:04So we have here the native chicken,
07:06you can see its bones.
07:08And here,
07:11its egg is not fully developed yet.
07:13You can only get that from the native.
07:16Well, actually, from farm-raised chickens.
07:20And of course, their dugo rice.
07:22This is very familiar to me.
07:24It's still broth.
07:25As you can see, yellowish because of the fat
07:29in our chicken.
07:31I also like the fact
07:33that they included the balunan.
07:36So it has a very homey feel.
07:39It has a strong promdy feel.
07:42The taste
07:47tastes like home.
07:48The dugo rice,
07:50and of course,
07:52the one that they're fighting for,
07:55the egg of the chicken that's not fully developed yet.
08:02Solid.
08:06This one,
08:07the presentation is very simple.
08:08We have edible flowers there.
08:11Their big pancit marilag.
08:16You'll be surprised
08:17because its color
08:18is a bit bright.
08:19So you'll think it's a bit fatty.
08:22The seasoning is just right.
08:24Mmm.
08:31House specialty.
08:32Kare-kare.
08:33This is a kare-kare bagnet.
08:35The sauce alone
08:37looks promising.
08:40I'll also eat the oxtail.
08:44As you can see,
08:45there's a touch of ground peanuts.
08:47This is their oxtail.
08:49Mmm.
08:51Of course, the bagoong.
08:55Mmm.
08:56The sauce is delicious.
08:58Especially for a restaurant
09:00that serves kare-kare.
09:03We all know
09:05that this is the one
09:07that will make you proud
09:09or make you fall.
09:11This is what I'll fight for.
09:13Their kare-kare is solid.
09:15Mmm.
09:19I'll eat this with my hands.
09:21And their acharan
09:22that also has stevia,
09:24Mmm.
09:31Can you hear that?
09:32Can you hear that?
09:36That's the sound of
09:37paradise.
09:39Ethol,
09:40I'll also show off
09:41their adobong kambing.
09:43You know,
09:44when it comes to Ilocano,
09:45we can't miss that.
09:46Come on, Food Explorers.
09:47Let's go on a trip.
09:49As you can see,
09:50I need respect
09:51for all the food here.
09:52Guys, attack!
09:53Guys, attack!
10:02Of course,
10:03our Stevia Farm experience
10:04won't be complete
10:06if we don't go home
10:07with a feast.
10:09So, I'm at the Stevia Store.
10:11Yes, sir.
10:12This is our dry.
10:13Yes, sir.
10:14This is the dry leaves.
10:16It smells like plants.
10:17Yes, sir.
10:18But I can taste
10:19its sweetness.
10:20You can try it.
10:21Try it.
10:26I like its dried form
10:29more than the fresh one.
10:31Both are delicious.
10:32Then,
10:33this Biscocho.
10:44If you want to call it Biscocho,
10:46you can call it Ilocano.
10:47Its sweetness is very subtle.
10:49The sweetness is not overwhelming.
10:52But it's a winner.
10:53This is the Stevia Buns
10:55with Malunggay and Stevia.
10:58Again, its sweetness
11:01is very subtle.
11:02It's not
11:05too much.
11:07The cheese is salty.
11:09It's balanced.
11:11Then, when you see
11:12pieces of Malunggay,
11:15psychologically,
11:16you think that
11:17what you're eating is healthy.
11:19Thank you, sir.