Aired (October 20, 2024): In this episode, Chef JR Royol is joined by comedians Pepita Curtis and Ian Red for a cooking showdown. Will they impress Chef JR with their culinary skills? Meanwhile, Haley Dizon visits an all-in-one café and convenience store in Quezon City.
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00:00Two funny and funny comedians will face a cooking challenge here in Alabang Central Market.
00:09Who will be the champion of Rapsaroleta Cooking Showdown Edition?
00:16Welcome Titita and Ian to our Rapsaroleta.
00:21Yes!
00:22I'm so excited, I can't hide it.
00:24I'm so excited, but I can't hide it too.
00:29Our Rapsaroleta is a special edition for the two of you.
00:34We're really special here, right?
00:35Of course!
00:36We're going to make a Rapsaroleta Cooking Showdown.
00:40So that means...
00:41We're going to compete.
00:42Yes!
00:43Of course, I'm confident in that.
00:45Well, I used to cook with my mom.
00:50We have a restaurant.
00:53We have a restaurant, seven restaurants.
00:55Seven!
00:56Yes, but it might just be a crop.
00:58But here we go.
00:59Here we go.
01:00We're going to determine it.
01:01One, two, three, go!
01:02Fry!
01:03Fry!
01:04Fry!
01:05That's it!
01:06Sauté!
01:07Sauté!
01:08Yes!
01:09You can do it.
01:10Do you know how to cook?
01:13Okay.
01:14Sauté!
01:15Okay.
01:16Okay.
01:17Oh!
01:18Pork!
01:19Pork sauté.
01:20I have a chef.
01:21Do you know what sauté is?
01:23Literally, you're just going to sauté it.
01:25Oh, my God!
01:26It's so easy.
01:27You don't even know.
01:28Sauté pork, sauté bitter gourd, sauté pork slices.
01:34Don't worry.
01:35You can do it.
01:36We can do anything.
01:37Just to coach you guys.
01:38So that we can discard what dish you're going to make, okay?
01:41Okay.
01:42You're thinking of something based on your smile.
01:44Well, you know, chef.
01:46We're from Baguio.
01:47Of course.
01:48We're going to make chop suey, right?
01:50But with a twist.
01:52Okay.
01:53Chop suey a la Curtis.
01:54So yummy.
01:55So fresh.
01:56Yes.
01:57I like that.
01:58I like that.
01:59I like that.
02:00Chop suey.
02:01For sure.
02:02With a twist.
02:03You can't compete with my chop suey because your face is just chop suey.
02:06Oh, my God.
02:07Oh, my God.
02:08This is good.
02:09I love you.
02:10Isn't it starting to get shots fired?
02:12Have you thought of something?
02:13I'm thinking of two things.
02:15Bitter gourd or upo.
02:17And if it's bitter gourd, you know, it's delicious to eat bitter gourd.
02:21It's delicious to eat.
02:22You just have to put a twist.
02:23What twist will I put?
02:25You'll put the bitter gourd.
02:26It's like bitter gourd, bitter gourd, bitter gourd.
02:29Okay, okay.
02:30Because I feel like I have to cook it deliciously.
02:32Because the bitter gourd, I know he'll cook it.
02:34Why do you always say that?
02:35The thing about his pest, the texture of bitter gourd is corrugated.
02:39That's how he cooks it.
02:41That's what I think.
02:42Okay.
02:43I'm bitter gourd, machinist.
02:44Oh, okay, okay.
02:45Right?
02:46Lamp, piano.
02:47Bitter gourd.
02:48Are you ready?
02:49We're going to cook it, chef.
02:51Sounds interesting.
02:52Trust me, chef.
02:57Time to marketing, marketing.
02:58Marketing.
02:59We'll see how good you are.
03:00How much is it?
03:01Eighty-seven kilos.
03:03Because we have seventy-seven restaurants.
03:05And then, mommy, just half.
03:08And then, can you put a little fat?
03:11I don't have any.
03:12You don't have any?
03:13Okay, let's say I'll just buy it.
03:14If you don't have any, we'll buy it.
03:16Chop it into small pieces, like chunky.
03:19No, not like that.
03:20Tell mommy you won't be able to help me.
03:22Tell her.
03:24It's really good.
03:25I'm cooking it one by one.
03:26I think it's different now.
03:27Of course, I won't say it's like Pepita.
03:29Well, I have my own ventilator.
03:32That's why.
03:33I'm sure.
03:34It's not good.
03:35That's how it is, guys.
03:36Guys.
03:37That's how it is.
03:38The cans have no contents.
03:40It's noisy.
03:41It's just noisy.
03:42As long as the heart is confident.
03:44What did you say?
03:46How much is a kilo of pork?
03:48Three hundred.
03:49Okay.
03:50Half a kilo.
03:51Half a kilo.
04:03Ate, I will cook sitaw.
04:05Stir-fried sitaw.
04:06So, please give me sitaw.
04:08Wow.
04:09Why do you speak English?
04:10We don't have any.
04:11Because we're in Alabang Public Market.
04:12So, we need to speak in English.
04:15Ate, how much is one salad?
04:17Wow.
04:18It has an accent.
04:19It's per kilo.
04:20You're so arrogant.
04:21This is all that's left of your sitaw, Ate.
04:22Let's get that.
04:23Sir, get all of that.
04:24This is how kind they are in Alabang Central Market.
04:27Public Market.
04:29Central Market.
04:30It's Central.
04:31Then, garlic.
04:32I need one.
04:34Then, onion.
04:36Do you have one?
04:37Yes, sir.
04:38Just one piece.
04:39What is that?
04:40Is there a dice?
04:41Oh, no.
04:42There's no dice.
04:43There's no dice.
04:44There's no dice, Ate.
04:45Why don't you make your own?
04:47You don't know anything.
04:48Then, chili.
04:49Just four.
04:51Okay.
04:52There.
04:53I'm giving you the chance to choose what to put in my chop suey.
04:56Okay.
04:57See?
04:58You like that more, right?
04:59Yes.
05:00Wise.
05:01Wise.
05:02Ate, what do you want me to put in my chop suey?
05:05Of course, there's carrot.
05:06Okay, put carrot.
05:07There.
05:08There.
05:09That's perfect.
05:10Do you want to put anything else?
05:11So, you can sell more.
05:12Onion.
05:13There, put onion.
05:14Let's put onion.
05:15Onion.
05:16Garlic.
05:17And...
05:18It's not included.
05:19Ampalaya is included.
05:20It depends on what you want, Ate.
05:21Why are you asking?
05:22I want Ampalaya first.
05:25This is heavy.
05:26There.
05:27Oh, my God.
05:28Again.
05:29Oh, no.
05:30Oh, my God.
05:31I didn't believe this.
05:32This is for convenience for all.
05:34So, our buyers won't have a hard time.
05:36We have food cart and elevator.
05:40This Alabang Central Market is amazing.
05:42This is for the masses.
05:46Fry.
05:47Fry.
05:48We challenged the comedians Pepita Curtis and Ian Red
05:52to buy the cookie showdown edition of Rapsa Roleta.
05:56With a budget of 1,000 pesos each,
05:58I accompanied them to the market earlier
06:01to buy ingredients for their potahe.
06:04All right.
06:05Cooking time.
06:09Yes.
06:10It's really fresh.
06:13And because of that, I still have 672 pesos left.
06:17I only spent 328 pesos.
06:20Check if that's correct.
06:22I'm not sure.
06:26I was given a budget of 1,000 pesos
06:28and I still have 1,400 pesos left.
06:30I'm full because my family is rich.
06:32I have 77 restaurants.
06:34Let's spread our ingredients.
06:37Of course, the first thing that comes to my mind is chicharon.
06:42And of course, a variety of vegetables.
06:44For the masses, I'm going to cook something easy.
06:47If you're really hungry, sitaw in English, spring beans.
06:50So, our ingredients are ready.
06:53Yes.
06:54Our aprons.
06:55Let's put them on.
06:57There.
06:58Right?
06:59Yes.
07:00It looks good.
07:02Do you have a message for each other?
07:04I'm quiet in the office.
07:06Even if you don't choose me.
07:08I'll be quiet in your office and I'll be loud.
07:12Are you ready, Pepita?
07:13Because I'll make my dish more delicious than yours.
07:16Okay.
07:17Ready.
07:18Chef.
07:19Go.
07:20Yes.
07:21Let's start here so it'll be quick.
07:22Push it.
07:23You know, sitaw, Pepita, it's easy to cook.
07:27When your family is hungry, sitaw comes to your mind.
07:31You're not the only one who's hungry.
07:33Because you're vampires.
07:36When I was young, my favorite vegetables were sitaw and kangkong.
07:40What's sitaw in English?
07:41String bean.
07:42What's the English of cabbage?
07:45Ruffling.
07:47He doesn't know.
07:49What's the English of cabbage?
07:50Chef, if I say it, you'll know.
07:54Cabbage.
07:55What are you?
07:56That was a long pause.
07:57Yes.
07:58I really thought about it.
07:59You're not making friends, Chef.
08:02How often do you cook?
08:04Actually, in the morning, I cook breakfast, lunch.
08:09Of course, it's not true.
08:10I'm just kidding.
08:12Do you want to hear a story about how I eat all day?
08:15Chef, we're friends.
08:16I know the distances in the house.
08:18How?
08:19On the cell phone.
08:20And someone comes right away.
08:22So, of course, first, because the pan is hot.
08:25Let's put the onion first.
08:32There.
08:33Okay.
08:34My sitaw is almost done.
08:35Wow.
08:36Can you smell it?
08:37It smells so good.
08:38It's like the corned beef is almost cooked.
08:41Less talk, more work.
08:43That's how it is.
08:44But sometimes, when you're in a hurry,
08:46it's easy when you're cooking.
08:48Don't rush it too much.
08:49Take your time.
08:50Because if you're more focused,
08:53if you're not in a hurry,
08:54it's like you're rattling.
08:55It's not good for the food.
08:57Do you know how fast you are?
08:59You're slow.
09:00You're slow.
09:01That's why you're slow.
09:03That's why you're slow.
09:05I hope that's what you're going to cook later.
09:07So, I already put the oil because it's ready.
09:09I'll just fry my pork first
09:13before I saute the onion and garlic.
09:17Okay?
09:18Because my way is different.
09:19How, Chef?
09:20I'll help you again.
09:21Yes.
09:22Good, good, good.
09:23I can do it.
09:24That's first.
09:25Because I'm the chef.
09:27Because the chef is faster than you.
09:29How old are you, Chef?
09:30Sorry, if you don't mind me asking.
09:32I feel like I'm older than you by a million.
09:35No, I feel like I'm older, Chef.
09:3641.
09:3741.
09:39I'm already 43.
09:40That's why I know more about cooking.
09:42That's why.
09:43Because my mom used to scold me when I was young.
09:46Before you, your mom.
09:48My mom.
09:49Because my family is rich.
09:50We bought a house yesterday.
09:52Okay, let's put, of course,
09:55the ground beef.
09:56Wrong.
09:57He's a rebel.
09:59You know, let's just relax, guys.
10:01Even if we have,
10:02even if it's a competition.
10:03Look at him.
10:04He's not done yet, guys.
10:06Sitao is done.
10:07Your vegetables are still whole.
10:08Let's just leave him there.
10:10Then, let's cut the vegetables we need.
10:15There.
10:16I have a lot of trust in Pipita
10:20because we're from Baguio.
10:21Yes.
10:23See?
10:24When I cut it, it's like it's left.
10:28How cute.
10:29I should have bought three.
10:33They say,
10:34too much is very bad.
10:36That's why you should buy three.
10:38That's why it should be just right.
10:41The cutting is so thick, right, Chef?
10:43It's not obvious.
10:44Usually, it's just like that.
10:46It's like,
10:47wait, Pipita, I'll show you.
10:48Wait, I want to help you.
10:50Wait, it's mine.
10:51What is it?
10:52It's a cake.
10:53Because when you peel carrots,
10:54that's how you peel carrots.
10:56That's how you peel carrots.
10:57It's just like that.
11:02So, when I cook,
11:03do you put garlic first?
11:04Yes, garlic.
11:05Okay.
11:06Is that promising?
11:07Yes, it's promising.
11:12And I left some cooking oil.
11:14Cooking oil.
11:17There, right, Chef?
11:20Pepper.
11:21True.
11:22Look at this.
11:23I didn't use garlic.
11:24I want the pork to be tender.
11:25Pork.
11:26It's delicious.
11:27Wait, the adobo is cooked.
11:29This is pork.
11:30I bought it.
11:31Let's add the bell pepper.
11:33And lastly,
11:34the raffaello.
11:36Wrong!
11:38Just a little bit of salt
11:39to make it healthy.
11:40We don't want the stones to hurt
11:42when we taste it.
11:44After this,
11:45we'll add
11:47our vegetables.
11:50Actually, I'm watching Pipita
11:51while she's cooking.
11:52She's laughing.
11:54She's laughing because
11:55she's just playing with the food.
11:56You know what she's doing?
11:58She wants to put all the vegetables
12:01and she forgot to put water
12:03in the chop suey
12:04so it's dry.
12:06Maybe the water
12:07isn't visible enough.
12:09That's why
12:10I didn't notice it.
12:11I saw the vegetables
12:13with different colors.
12:15So, the water
12:16didn't enter my mind.
12:18Also,
12:19I want it to be dry
12:21because it has to stay there.
12:24Oh, my God!
12:25Oh, my God!
12:26What is she doing?
12:27Is she making toppings?
12:37What is this?
12:38We've been resting here
12:39for an hour already.
12:40And you're still here?
12:42Didn't you cook the string beans?
12:43It's okay.
12:44It's up to you.
12:45As long as it's delicious.
12:49I'll put the string beans.
12:50Yum!
12:51Woo!
12:52So, here's my
12:54Spicy String Bean
12:56with Swiss Egg.
13:00For a delicious
13:01Roleta Cooking Showdown,
13:02Ian will make us taste
13:04his Spicy String Bean
13:06with Swiss Egg.
13:08He also made it
13:09with his
13:10Chop Suey a la Curtis.
13:12So fresh,
13:13so delicious,
13:14so yummy,
13:15so-so.
13:17So,
13:18which potahin
13:19is more delicious?
13:22This one.
13:28I told you,
13:29the way it looks
13:30when you serve it to me
13:32is what I'm going to teach you.
13:34The taste
13:36is just right.
13:38The soy sauce flavor is good.
13:41As for the string beans,
13:43I like its crunchiness.
13:46So, overall,
13:48this is a winner.
13:49Winner.
13:50Winner, winner.
13:52Don't celebrate yet.
13:53You haven't tasted mine yet.
13:55Mine is just healthy.
13:57Here it is.
13:59This is exciting.
14:05See?
14:06I got it.
14:07I have it.
14:08Love it.
14:09I will not say anything.
14:11Very healthy.
14:12Yes.
14:13Very fresh.
14:14Very fresh.
14:15This is what I'll eat
14:17when I have kidney stones.
14:22It's like you have a lot of problems
14:24when you eat their chop suey.
14:25It's like you have a lot of problems in life.
14:29There are two, right?
14:30No.
14:31It's hard to identify the taste.
14:35It's delicious.
14:36And it's spicy.
14:38It's really delicious.
14:41For me,
14:43between the two of you,
14:45the one I will order
14:49is Ian's.
14:52You know,
14:53I don't really cook,
14:55but sometimes,
14:56I'm not perfect.
14:57But thank you.
14:58And I won
15:00because I'm very close to Pepita.
15:02I know if she can cook or not.
15:04Not really.
15:05That's why I'm confident with her.
15:06I feel like Chef
15:08felt sorry for Ian
15:10because you know,
15:12he's old.
15:13That's why Chef Kiru said,
15:15let's give it to him.
15:17It's okay.
15:18Patience.
15:21DIY shop.
15:23Convenience store.
15:24Cafe.
15:26Can you imagine,
15:27you can still hang out in one place?
15:31Guys,
15:32we're here at Tokyo Mart
15:35in West Avenue, Quezon City.
15:37And the good thing about this place,
15:40you can do a lot of things.
15:42First, when you enter here,
15:44you'll see that they have a grocery store.
15:46And most of the things
15:47that you can buy here,
15:49you can buy in Japan.
15:51Even if you're in the Philippines,
15:53you'll feel like you're in Japan.
15:55Because the skin care that I can buy in Japan,
15:57they also have it here.
15:59The food,
16:00drinks for Japanese,
16:02they also have it here.
16:03So it was a good experience.
16:05If you want to taste the Japanese food,
16:08it's perfect that you come here.
16:10We really go there,
16:12we search there.
16:13And then,
16:14if there's something new,
16:16or really new in Japan,
16:19we bring it here.
16:21And then,
16:22that's it.
16:23People like it.
16:25And then,
16:26look at the ambience here.
16:28We really brought the taste of Japan
16:31here in Tokyo Mart.
16:32Usually, in Japan,
16:33convenience stores are like that.
16:36Convenience store,
16:37and then they have their cafe.
16:41Aside from cafes and grocery stores,
16:43they also have DIY.
16:45So here,
16:46as you can see,
16:47you can do a lot of things.
16:49You can make phone cases like this.
16:52You can make cakes,
16:55roses,
16:56perfect for birthdays and other celebrations.
16:59There are also hair clips,
17:02like the one I'm wearing,
17:03and hair clamps like this.
17:05That's why it's perfect for families to come here.
17:08Because while mommy is doing the groceries,
17:10sister is in the cafe,
17:12and sister is busy,
17:13you can do DIY here in the convenience store.
17:15The good thing about their cafe is
17:17that they have bundles.
17:19For Php198,
17:21you have a drink and a cake.
17:25So one drink and one cake for Php198,
17:28that's a good deal.
17:30This is just a few of the cakes you can buy.
17:32They also have chiffon pudding.
17:34They also have chocolate malt cake.
17:38And of course,
17:39for their drinks,
17:41they have coconut coffee.
17:43So actually,
17:44this is perfect for people like me
17:46who don't like strong coffees.
17:48Because it's not strong, guys.
17:50This is milk coffee.
17:53I woke up feeling like this.
17:56Okay, okay.
17:58Fragrant rose latte.
18:01The taste is not too overpowering.
18:04I can really taste the tea.
18:06Ooh.
18:08This is how I watch anime, guys.
18:10This is what they eat in cafes.
18:12I'm living the dream.
18:23Mmm.
18:25This is one of the most delicious frog legs
18:27that you'll taste.
18:28I think I've eaten this once.
18:30Like, it's been a long time.
18:32It's been 20 years.
18:33We also had a lot of exotic food
18:35that we tasted here at Farm to Table.
18:38I can't think of anything.
18:41We'll add a crunchy snack
18:43that will make you go crazy.
18:56Sir Elmer,
18:57how did you come up with the idea
18:58of making this into a business?
19:00The frog legs.
19:01These frog legs,
19:04when you eat them
19:05in the market in Lubok,
19:07I supplied them.
19:08I supplied them.
19:10For about 5 years.
19:12Then they learned how to make bread.
19:15So they made bread
19:16and I lost my customers.
19:18You lost your customers.
19:20Yes.
19:21My wife's nephew
19:24came from Thailand.
19:26Mmm.
19:27Look at me.
19:29When he saw me,
19:31he said,
19:32Brother, I ate this in Thailand.
19:35In Thailand.
19:36In the street.
19:38It's like street food in Thailand.
19:40Yes.
19:41People ate it.
19:42Yes, they ate it.
19:43It's delicious.
19:44I tried 50 packs.
19:46I supplied it to Tarsier in Lubok.
19:50In one week.
19:51It was sold out.
19:53Up to 1,000 packs.
19:55Up to 2,000 packs.
19:57But what kind of worm
20:00do you use
20:02to make Chicha Worm?
20:04It's also called Super Worm.
20:08Sir Elmer's Super Worms
20:10are larvae of darkling beetles.
20:12These insects are scavengers
20:14that live under rocks
20:16or trees.
20:18Chicha Worm is considered healthy
20:20because each Super Worm
20:22is fed with organic fruits
20:24and vegetables.
20:26Sir Elmer,
20:27after we harvest it,
20:29we wash it.
20:31Yes.
20:32How many times do you wash it?
20:33Three times.
20:34Three times.
20:35In short,
20:36we'll fry it.
20:38Fry it.
20:39Okay.
20:48So, one.
20:50There you go.
20:54It's crispy.
20:56Yes.
20:57Okay.
20:59So, this is the fried one.
21:01It's not seasoned yet.
21:07It's crispy.
21:09It's a Chicha Worm.
21:10It's crispy.
21:13It's not seasoned yet
21:15but it has a salty taste.
21:18And then,
21:20after it's finished,
21:21before you cook it,
21:23the umami will chase
21:25that it has.
21:27Fascinating, right?
21:31Yes.
21:37We'll be bonding again
21:38with farmer and vlogger,
21:39Macky Moto.
21:41But before that,
21:42I'll let him cook
21:43the dishes that we'll serve
21:45on his farm.
21:49There are some parts in Rizal
21:51that are very famous.
21:53Their bibi or itik dish,
21:55which is the Kinulob.
21:57We can see that Sir Macky's itik
21:59is very famous here.
22:01Might as well,
22:02we'll make our own version
22:03of Kinulob.
22:09We'll just add the balunan
22:11and of course,
22:12the garlic.
22:18The bay leaves or laurel.
22:21Optional,
22:22star anise.
22:24We'll also add the peppercorns
22:27and the soy sauce.
22:29We'll also add the brown sugar
22:33and some salt.
22:36We'll just let it boil
22:38until the duck is tender.
22:40Maybe this will take us
22:42around one and a half
22:43to two hours.
22:45And then, we'll come back
22:46and deep fry it.
22:48It's perfect.
22:49Our duck is very tender.
22:51We'll set it aside
22:53to rest.
22:55At the same time,
22:56we'll reduce the broth.
22:58We'll do the same thing
22:59so that it'll be thick later.
23:01And we'll also cook
23:02our side dish there.
23:04And for our side dish,
23:26we'll add some cilantro.
23:35Next week,
23:36we'll continue our
23:37Yummy Feast with Mackie
23:39because I'll also make
23:40a Mexican dish
23:42using his healthy goat.
23:56Next week,
23:57we'll continue our
23:58Yummy Feast with Mackie
23:59because I'll also make
24:00a Mexican dish
24:01using his healthy goat.