It's a RICE adventure with Chef JR Royol! | Farm To Table
Aired (October 13, 2024): Rice represents most of our food culture! In this episode, join Chef JR Royol as he transforms rice into a SLAYable and wonderful dish!
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00:00Rice is an important part of the legit Filipino food experience.
00:05No matter how delicious a meal is, for Filipinos,
00:09it's not enough if there's no hot food.
00:13They say, food is life, but rice is lifer.
00:19Thank you, Lord.
00:24Our love for rice is rooted in the deep connection of Filipinos in growing rice.
00:30It's a big part of the livelihood of farmers in the provinces.
00:34Rice is also considered an important and sacred element in the culture of some of our countrymen,
00:40particularly in the provinces of Cordilleras,
00:43where it's planted and grown as a community
00:48and it's accompanied by rituals and prayers to the spirits of their ancestors.
00:53It's proven that for us Filipinos, rice, rice, and rice are not just food.
01:04If we eat the famous Filipino dishes one by one,
01:08whether it's soup or stir-fried dishes,
01:11it's not complete if there's no side dish.
01:14Sitigang, paksiw, tinola, bulalo, kare-kare, humba, kaldereta, adobo,
01:24or even if you make a two-in-one dish like this Calderobo in Ibaan Batangas,
01:29the combination of rice is perfect for every dish.
01:37Low fire.
01:39Low heat and very little liquid.
01:43Just a little.
01:45You don't need to soak it in water.
01:48Basically, what we're doing here is we're just letting the oil come out.
01:59So I'll just put our onions.
02:03Be very generous with it.
02:04Be very generous with it.
02:06While the onions are sautéing,
02:11I'll add our garlic.
02:21And at this point, one of the ingredients that I gave why it became a calderobo
02:29is the use of liver spread.
02:30And then later, I'll also add our pickles.
02:39And we'll finish it off with cheese.
02:53Rice is our staple food, Filipinos.
02:56Aside from our easy access to rice,
02:59rice is cheap, filling, and gives enough energy to the body.
03:05It's also easy to pair with any dish.
03:08That's why it's not missing in every Filipino budget meal.
03:12Whether it's a grilled meal or rice topping,
03:15rice and liver spread is one of the popular combos.
03:19And they even make it more special in the town of Taal in Batangas.
03:22And then, let's put it in a bowl.
03:27The saltiest component is our soy sauce.
03:32Let's just add our brown sugar.
03:37Whole pepper.
03:39Our acid.
03:41Calamansi juice.
03:44And our ketchup for color.
03:47And then of course,
03:50our own touch of coffee.
03:57And our pork slices.
04:06Of course, with very clean hands,
04:10let's massage our marinade.
04:16And our pork slices.
04:23And our ketchup.
04:30And our soy sauce.
04:34And our ketchup.
04:41And our soy sauce.
04:46If you have a small budget,
04:49you can also level up the dishes you serve to your family or friends.
04:53Like this turmeric chicken and yellow rice,
04:56which we sampled in San Pablo City in Laguna last time.
04:59So we have here a boiling water.
05:02I'll just put our yellow ginger.
05:07Our ginger.
05:08And our garlic.
05:15Let's just infuse our poaching liquid.
05:19Then our leeks.
05:26So this is the part we've been waiting for.
05:29Gently simmering.
05:32Let's drop our chicken.
05:35So as you can see, the bubbles are a bit aggressive.
05:40But when the chicken drops, it suddenly stops.
05:43So that tells you that the temperature of our cooking has dropped.
05:51So just maintain that the heat or the cooling or the heat
05:58that comes from our source
06:00so that we can get the perfect product.
06:04We'll cook this for about 30 to 45 minutes.
06:18So you have the option to remove it from our poaching liquid.
06:22Soak it in cold water to stop the cooking process.
06:26But since we cooked it very gently,
06:29for me, there's no need for that.
06:34And like what I said,
06:37we won't waste the stock.
06:40Because that's the same liquid that we'll use to cook our rice.
06:49So there, let's just put the spices in our stock
06:52because it still has flavor.
06:55It's a waste if we don't.
07:11Then we have our chili garlic and our leeks and ginger.
07:16It's solid.
07:18It's just rice.
07:20It's perfect.
07:21Because we Filipinos love rice so much,
07:24we're also looking for ways to make its life longer
07:28and not to waste the rice.
07:31In our visit to some towns in Pampanga and Tarlac,
07:34we got to know their way of making pure rice.
07:45It's really important to let it cool.
07:48Because if you don't let it cool,
07:51then you'll add the fish right away.
07:53The fish will be overcooked.
07:55It won't look good.
07:57It won't have a good texture.
07:59You have to put the rice in the container first.
08:02So that the fish can be absorbed by the rice.
08:06Because if it's directly in the container,
08:09it won't be absorbed.
08:11This is the only way.
08:12If it's directly in the container,
08:14it won't be absorbed.
08:16This is the only way.
08:18If it's directly in the container,
08:20you have to put rice in it.
08:22This is how you make pure rice.
08:24You have to clean the fish thoroughly.
08:27Because if you don't clean it well,
08:29the fish will smell.
08:35You have to put a hole in the bottom.
08:38Because the fish will absorb the salt.
08:43At least the fish still has water.
08:47It will continue.
08:49It has to continue.
08:51Because if you don't let it continue,
08:55the rice will turn white.
08:58It will turn black.
09:05While I was in my hometown,
09:06Mountain Province,
09:08and other provinces in Cordillera,
09:10the rice is preserved
09:13by making a drink,
09:15Tapoy.
09:23This is how you make Tapoy.
09:26We call it rice wine.
09:28This is…
09:30Bubol.
09:36Tapoy
09:37Tapoy
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