Aired (November 3, 2024): In this episode, Chef JR Royol is joined by two comedians–John Feir and Pekto–for another ‘RapSa Roleta’ cooking showdown. 'Pulang Araw' star Ashley Ortega tries this vegan dessert for the first time in Quezon City!
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LifestyleTranscript
00:00Two comedians who are friends
00:02under the guise of a tough challenge
00:05will be rivals.
00:08John Fair vs. Specto.
00:11Who will be the next king of Rapsa
00:14here at Rapsa Roleta Cooking Showdown?
00:18Here it is.
00:19Yay!
00:19Here it is.
00:20What's the combo again?
00:21I don't know.
00:23I'm getting nervous.
00:25There, there, there.
00:27Alright.
00:28This is our cooking show.
00:29Recently, we've been making
00:31what we call Rapsa Roleta.
00:33Oh.
00:34Okay.
00:35But since you're special,
00:37our version is also special this time.
00:39Because usually,
00:41I'm the one who cooks
00:42but I'm also the one who cooks.
00:44Oh, that's right.
00:45Okay.
00:46But this time,
00:48you're the one who cooks.
00:50Oh!
00:51I'm the one who cooks?
00:52He's not happy with what he's doing.
00:55I'll leave this here.
00:57Okay.
00:58Go ahead.
00:59Hey!
01:01There you go.
01:03So, we'll have stew.
01:05Stew.
01:05Street.
01:06Street.
01:07You're the stew.
01:08I'm the street.
01:09Okay.
01:10Of...
01:12Oy, chef.
01:13Oh, this is nice.
01:16Sir John, what's our plan?
01:17Well, according to my knowledge.
01:20Okay.
01:22In my capabilities.
01:24I want your sticks here, sir.
01:26Oh, yes.
01:28Actually, I really don't know anything.
01:30I mean,
01:31we'll bring our own pork.
01:32Oh!
01:34What's that?
01:36Adobo?
01:36Mechado?
01:37Adobo.
01:38Do you know where you can buy a lot of pork?
01:40Where?
01:41At Pork Bonifacio.
01:43Hey, Efecto.
01:43We all know that you're the one who cooks.
01:45Ah.
01:46Maybe fish.
01:48Ah.
01:49What kind of fish?
01:49Let me see.
01:51It can be tuna
01:53but Bisayan...
01:55Atac.
01:56How is it?
01:57It's like...
01:59Pinoy.
02:00Pinoy.
02:02Pinoy.
02:02Okay.
02:03Nice.
02:04Can we?
02:05Yes.
02:05Yes.
02:06Yes, yes.
02:06Okay.
02:07Let's go.
02:08Okay, okay.
02:09Wait.
02:09Where are we going?
02:10Let's go.
02:11Let's go.
02:11Let's go.
02:12Where's the enemy?
02:13Because that's what my mom does.
02:15Yes.
02:16There they are.
02:16Look.
02:17Look at the sound of this, okay?
02:19Chef, listen to this, okay?
02:22Ah.
02:23Hello, hello.
02:23How are you?
02:25Mom, Adobo.
02:27Huh?
02:28I have one thousand here.
02:31Ah.
02:32Adobo for 12 pesos only.
02:35Half a kilo.
02:36That's a lot.
02:37That's a lot.
02:38You can do it.
02:39Maybe because
02:40I'm going to buy groceries for the house.
02:43For the house.
02:45Yes, that's it, mom.
02:47Adobo.
02:47Mom, what's the best Adobo?
02:49Adobo.
02:50Adobo with pork.
02:52Ah, that one.
02:53That's belly.
02:55Is this belly good?
02:56Belly good.
02:58Mom, give me half a kilo.
03:00We're going to look for fish
03:02that we're going to make stew.
03:05Is there tuna here?
03:07That's a lot.
03:08Uh-huh.
03:12When you're making Adobo,
03:14is there a little soup?
03:15Is there a little what?
03:16A little sauce, yes.
03:17A little sauce, yes.
03:18A little sauce.
03:19So, chef, I spent
03:21this is only 90-90, right, Ma'am?
03:24Ma'am.
03:24Oh, one minute.
03:26I'm still making stew.
03:29There.
03:31So,
03:33here's the tuna.
03:35When you're at home,
03:37what are your ingredients?
03:38We're making onions, right?
03:40Garlic.
03:41Oh, garlic.
03:43Some people put potatoes, chef.
03:45Okay.
03:45That's fine.
03:46Soy sauce, just a little.
03:47Vinegar.
03:48I know that, chef.
03:50Oh, yes.
03:51I trust you a lot, brother.
03:52Do you have onions?
03:55You do, right?
03:57Okay, onions.
03:59And then tomatoes, ma'am.
04:03Tomatoes.
04:04Do you have eggplant?
04:05Yes.
04:06There.
04:08Eggplant.
04:09And then calamansi because
04:11this is our secret weapon against them.
04:14What's good about this is
04:16ma'am, they put chicken intestines in Adobo.
04:19Chicken intestines?
04:21That's how wrong I am, chef.
04:22I made sure.
04:23Yes.
04:24It's complete.
04:24It's efficient.
04:26The democratic way.
04:28Okay.
04:29But I'll go to your friend's place first.
04:30Maybe...
04:31No, I'm not his friend anymore.
04:34You're gonna fight.
04:34Hey, Peck.
04:35Hey.
04:35Where are you going?
04:36It's fine.
04:37I'll go to your friend's place.
04:38I'll tell him that you're not his friend anymore.
04:40Why?
04:41I'm not there yet.
04:42Don't trust him, chef.
04:44The ingredients are ready
04:47for their Rapsaroleta Cooking Showdown.
04:49And now,
04:50they're ready to toast in the kitchen.
04:53Do you have a message for each other?
04:54Chef,
04:56remember this.
05:01I know it's your house.
05:02It's my house.
05:02Well, my message is
05:06to my opponents,
05:09peace and prosperity.
05:12To all, man.
05:12Thank you, thank you.
05:14Okay.
05:15It looks inspiring.
05:16Okay.
05:16Your journey will be inspiring.
05:18Ha!
05:19Ready.
05:19Okay.
05:20Chef,
05:21go!
05:22Ha!
05:23Ha!
05:23Ha!
05:24Ha!
05:25Ha!
05:26Ha!
05:26Ha!
05:27Ha!
05:28Ha!
05:28What?
05:29You don't know how to fire, right?
05:31No.
05:31You don't know how to fire.
05:33What?
05:34That's my style.
05:34What are you doing now?
05:36Okay, you don't have a fire yet.
05:39Fire it.
05:41You're pressing it.
05:41Ha!
05:42Ha!
05:45What is this?
05:46That's strong.
05:46If you press it like that,
05:47your eyebrows might reach it.
05:49Ha!
05:51You do it.
05:52Ha!
05:53Ha!
05:54Hey!
05:55Don't do that.
05:58There you go.
05:58There you go.
05:59Okay.
05:59Okay.
06:00Chef,
06:01you're all grown up now.
06:02We're all grown up now.
06:03You think that's it?
06:04That's it.
06:07You'll know if you can put it in.
06:09Oh, no.
06:10Boil the pork.
06:12Boil the pork.
06:17Boil the pork.
06:19It's your turn.
06:20We'll prepare it here.
06:21Okay, okay, okay.
06:23The executive producer requested
06:25if we can cut the elephant.
06:27We can do it.
06:29We can do it.
06:30We'll peel it first.
06:34Why did you put the liver?
06:36Ouch!
06:39I did it on purpose
06:40so that they'll know that
06:42blood and sweat
06:44is what needs to be done
06:47to taste the most delicious pork
06:50in town.
06:51How did you get hurt?
06:53Is that okay now?
06:54You're bleeding, Brad!
06:55Huh?
06:57Look!
06:57Huh?
06:58Look!
06:58Where?
06:59It's bleeding!
07:01We can see the behavior of the pork.
07:05There you go.
07:06Let's cut it into pieces.
07:07We can see the behavior of the pork.
07:08Just cut it.
07:09If it starts boiling,
07:11don't mind it.
07:13Let's cut it into bite-sized pieces.
07:14Let's cut it into pieces.
07:16As much as possible,
07:16cut it into four pieces.
07:21Right?
07:22Make sure that you're hearing everything I'm saying.
07:24Yes.
07:30There you go.
07:31Now, peel the garlic.
07:34I've already peeled the garlic.
07:36The problem with this is
07:37you don't know what to do.
07:40Chef!
07:41It's okay.
07:42Just trust me.
07:42Just trust me.
07:45There you go.
07:45We can see that
07:49it's boiling.
07:51There you go.
07:51Let's add the onions.
07:53We're gonna mix it.
07:54And the tomatoes.
07:56There's an art to cutting potatoes.
07:58Okay.
07:59It's called Picasso Cut.
08:01When it boils,
08:02I don't know what to do.
08:03I know.
08:05Let's add the eggplant.
08:06Let's hold on to it for a while
08:08because it might overpower.
08:10Okay.
08:11Let's hold on to it.
08:12Let's add it now.
08:14There you go.
08:17This is what they do in hotels.
08:20Let's season it with a little bit of salt.
08:24Let's add pepper.
08:26Okay.
08:27So, the potatoes are already cut.
08:29Let's boil it first.
08:31We're gonna set it aside
08:32because we can still plant it.
08:34Let's boil it again for about...
08:37About...
08:382 to 3 minutes.
08:39The potatoes are getting bigger.
08:41Okay, okay, okay.
08:42Let's set it aside.
08:44I didn't have a hard time cooking it.
08:45It's very easy to cook
08:47because of the behavior of the pork.
08:49He asked me what he should do first.
08:53I told him the most important thing is
08:55to tenderize the pork.
08:58He said,
08:58What should I do?
09:00I told him not to talk to the pork.
09:02I told him to talk to the pork.
09:03He said,
09:04You're so tender.
09:06No pressure on me.
09:07My Adobo is a different kind.
09:09What?
09:10I'm gonna call it Adobo Premier.
09:11Do you know what this is called?
09:12What?
09:14Fish Kulang.
09:15Fish Kulang.
09:16And it has a background music.
09:18What?
09:19Fish Kulang!
09:22Mix it well.
09:24Is that Adobo or Sinigang?
09:25What is it?
09:26Because they're so familiar with each other.
09:31They're neglecting each other.
09:36Okay?
09:37What's okay?
09:38Hey!
09:39Pex!
09:40Yes?
09:40Smell it.
09:41What?
09:42Wait.
09:42Smell it.
09:43What?
09:44It's delicious.
09:45It smells like chicken.
09:48Okay.
09:48It smells like chicken.
09:50What?
09:50It smells like chicken.
09:51Look at them.
09:54They're already tasting the Adobo we're making.
09:58Taste it first.
09:58Yes, they're already tasting it.
10:00Taste it first!
10:04So now, we're gonna taste
10:08this Adobo.
10:09Just focus.
10:10Okay.
10:10Just spread it.
10:13Yes.
10:14Oh my!
10:14That's it.
10:17That's it.
10:18Okay?
10:19Look at our background music.
10:21See how much they're tasting it.
10:23Now, when you mix it,
10:25and it turned firm brown.
10:28Firm brown.
10:29Let's taste it first.
10:33Mmm!
10:34It tastes like soup.
10:38Oh!
10:42Chef!
10:43Why am I doing this to the soup?
10:46Personally, I'd like to taste the onion first.
10:52The way it's placed.
10:54It's cooked.
10:58It's cooked.
10:58Me too.
11:00Not yet.
11:01There you go.
11:02We're just gonna take it slowly.
11:05Slowly.
11:09Let's taste the calamansi.
11:10Did you taste it?
11:11Take it off.
11:12It looks like it's done.
11:15Yes.
11:16Look at it.
11:16Yes, look at it.
11:18It's okay now.
11:20It's good now, chef, right?
11:20It's good?
11:22Wow.
11:22Here it is.
11:23Here it is.
11:25I can't say anything.
11:31Can I, chef?
11:31Can I?
11:32Chef, taste the calamansi.
11:34Of course.
11:35I know how it tastes.
11:36I'm calling for it.
11:39It's like rice.
11:42You're just gonna let it boil until it softens like ramen.
11:48That's the secret, chef.
11:55I'm gonna leave this here.
11:56Okay.
11:58This week, John Fair and Pecto joined forces in the kitchen
12:03as the new contenders of Rapsorileta Cooking Showdown.
12:08And after the preparation and cooking,
12:11it's time to judge their dishes.
12:16Pecto's Visayan-inspired dish, Fish Kulang,
12:20and John's heroic Adobo called Pork Bonifacio.
12:24It's like a fish caught by a Visayan attack.
12:29Can I taste it, Pecto?
12:30Of course.
12:31It's a vegetable.
12:32It's really good.
12:33I can taste it.
12:35It's like you just want the broth and nothing else.
12:39There.
12:40It's good.
12:41It's like the ones I taste in Visayas.
12:43Yes.
12:43Try it.
12:45It's just right.
12:46And I saw that you put calamansi at the end.
12:50It's really salty.
12:52It's good.
12:53It tastes like Adobo.
12:55It's good.
12:56Moment of truth.
12:57Pork Bonifacio.
12:58Pecto, you try it first.
13:00Okay, I'll try it first.
13:01Pork Bonifacio.
13:06Pork Bonifacio.
13:08Why?
13:10It's still fighting.
13:12What's with the red sun?
13:14It's good.
13:16It's good.
13:18In fairness, it's good.
13:20But it's still fighting.
13:22Like that?
13:24You won.
13:26It's still whole.
13:28Actually, I made it hard
13:32so that I can still eat it in the next years.
13:35Even if you heat it up,
13:37if you drop it,
13:39it won't be edible.
13:41If you drop it like that, it'll be whole again.
13:43But it's true.
13:45In fairness, the seasoning.
13:47For me,
13:49the seasoning is amazing.
13:51Yes.
13:53It's just right for panlasang.
13:55The one from Kuya Pecto.
13:57Fish.
13:59Red.
14:02It can be anything.
14:04This is timeless.
14:06I felt that this day is special.
14:08It's delicious.
14:10And I won.
14:12I'm so happy.
14:14Actually, I was challenged
14:16because first of all,
14:18I don't know how to cook.
14:20But it was a challenge.
14:22I was with him.
14:24Stop it.
14:27Here in Davao,
14:29there's a dish
14:31that is always brought back
14:33when someone is looking for
14:35a hot dish,
14:37a snack,
14:39or a way to get rid of hunger.
14:41That is Bolkacong.
14:43Bolkacong means
14:45Bolalo na Karabaw ni Chong.
14:47Because Chong is my grandfather's nickname.
14:49When I was young,
14:51I always eat Bolkacong every day.
14:53I'm not tired of it.
14:56As we said,
14:58when you go to Davao,
15:00one of the most important stops
15:02is Bolkacong.
15:04I guess this is one of the main differences
15:06when we say Bolalo
15:08versus Bolkacong.
15:10The soup of Bolkacong is thick.
15:12And that's the orange shade
15:14of its soup
15:16which is from the Azuete
15:18that gives it
15:20a distinct
15:22character
15:24compared to other beef dishes.
15:26After all these years,
15:28the texture
15:30hasn't changed.
15:32It's still tender
15:34and you can bite
15:36the gelatinous part.
15:38You can definitely buy more
15:40than what you will consume
15:42in one sitting.
15:44You can store it in the fridge.
15:46You can heat it up
15:48in the pan, pot,
15:50or microwave.
15:52It's a good idea to remind
15:54the bistros of their new dishes.
15:56Their restaurant, Bolkacong,
15:58doesn't deliver.
16:00To try their recipe,
16:02you need to go to their branches
16:04here in Davao.
16:06So if you see Bolkacong
16:08in mobile food apps,
16:10it's from a different food.
16:12Meanwhile,
16:14for those who will come here
16:16after their happy hour,
16:18they have a discount
16:20So we're here
16:22at their Alfresco Dining.
16:24If you want a carinderia feel,
16:26this is the spot for you.
16:28But if you want something more comfortable,
16:30especially when the weather is hot,
16:32they also have
16:34air-conditioned dining.
16:36There's a slight difference in price,
16:38but it depends.
16:40So there's this notion that plant-based food
16:42are not delicious.
16:44So we wanted to
16:46change that and
16:48serve food that are
16:50delicious.
16:54Whether for health reasons
16:56or moral beliefs,
16:58there are more and more Filipinos
17:00who are into a plant-based diet.
17:02Here in the Philippines,
17:04young adults are the core consumers
17:06of this lifestyle from the age
17:08of 15 to 29 years old.
17:10There are also more and more products
17:12that give us meat and animal dairy
17:14substitutes.
17:16There are two categories of people
17:18who have a plant-based diet.
17:20Vegans and vegetarians.
17:22What's the difference between the two?
17:24I think it's more of a
17:26lifestyle rather than just a diet.
17:28Vegetarian is more of like the
17:30plant-based option, so
17:32they're included in the dairy
17:34and there's also eggs.
17:36So there's lacto for those who
17:38consume milk and then there's
17:40ovo vegetarian is
17:42for those who eat
17:44and consume eggs.
17:46Veganism is more of everything
17:48plant-based, same with the lifestyle,
17:50sustainability, and heading
17:52towards more
17:54environmental activities
17:56and work.
17:58Here in Aurora, Quezon City,
18:00there's a cafe that has delicious drinks and
18:02hearty food for those who want to
18:04try being vegan.
18:06The ThroughHabit Cafe.
18:08Does Ashley Ortega have a vegan
18:10diet even though she's a certified sweet tooth?
18:14Actually, this drink is very
18:16interesting because usually when
18:18we drink coffee, we don't expect
18:20that it can pair
18:22with calamansi, so
18:24I wonder how this would taste,
18:26if it's sour or bitter.
18:28And also our
18:30food, our sweets,
18:32usually I feel guilty
18:34when I eat sweets, but these are all
18:36vegan. If you want a quick
18:38happy fix that's also refreshing
18:40and with a mixture of the calamansi
18:42because people always wonder
18:44if it's a good match or not.
18:46But it's really, really good.
18:48Oh my gosh.
18:52It's so good.
18:54Actually,
18:56the sourness and the taste of
18:58the coffee are competing, but
19:00the balance is there.
19:02It's really good.
19:04I think it's my first time
19:06eating a vegan dessert.
19:09It's good.
19:11It's not sweet.
19:13For people who are not fond of
19:15sweet cookies,
19:17I think this is perfect for you.
19:19This is my favorite oatmeal.
19:21Because when you say oatmeal cookies,
19:23it's less guilty because
19:25it's a healthy oatmeal.
19:27But this is really vegan.
19:29I think this is the best dessert for
19:31people who are on a diet.
19:33This one, Kakaunet
19:35cookies.
19:37I like it.
19:39Out of the three, this is the best for me.
19:45I feel like I'm drinking a cocktail.
19:47A cocktail coffee.
19:49But it's actually nice
19:51that we can give a twist
19:53to our coffees.
19:55It's called Ventura Highway
19:57because of our barista.
19:59Our barista's name is Arvin Ventura.
20:01He wanted for it to look like a sunset.
20:03So it's another citrusy drink
20:05where it's higher in caffeine.
20:07So we wanted to serve a drink that is
20:09something familiar
20:11and represents
20:13our Filipino
20:15products,
20:17which is gata.
20:19So the crema de coco,
20:21it is espresso latte
20:23with coconut cream.
20:27Okay, I think this is
20:29my coffee.
20:31I like sweets.
20:33I actually love coconut.
20:35When it's mixed with coffee, I do that at home.
20:37I like this.
20:39Actually, this is my favorite.
20:41I don't know
20:43if it's this or that.
20:45Aside from good coffee, good food,
20:47and good habits, we also conduct
20:49our creative space with all the
20:51artists out there. Aside from our
20:53open library, we also invite
20:55everyone to come celebrate with us
20:57for your birthdays, anniversaries,
20:59and every single event that you would
21:01like to happen here at TrueHappen.
21:31flavor profiles and
21:33isa nga doon sa natikman ko was yung
21:35manok na may ubod
21:37tapos may monggo.
21:39Gusto ko lang i-recreate
21:41yung natikman kong dish na yun.
21:43So basically, we have here yung ating chicken.
21:45So kakatlang natin to into portions.
21:47Meron tayo may init na pan dito.
21:49Tagyan lang natin ang mantika.
22:01So, napaka ganda na nung browning na nangyayari, or yung pag lalabas ng mga ganyang bits.
22:16As you would siguro notice,
22:20madalas kung ginagawa itong technique na to sa
22:22lalong-lalo na kapag may sabaw
22:24yung ating lulutuin,
22:26dahil for me, it gives
22:28a depth of flavor
22:30doon sa ating dish.
22:32And after ko makakuha ng browning,
22:35doon ako naglalagay nung ating mga panggisa.
22:38So I'll start off with our onions,
22:42yung ating garlic,
22:47and yung ating finely chopped ginger.
22:51Eto yung kakaiba doon sa dish na natigman ko, Dennis,
23:01yung flavor profile ng lemongrass na binibigyan niya doon sa ating combinations.
23:12Gagay tayo stock.
23:21Season lang din natin ito ng patis,
23:34palambutin lang natin yung munggo,
23:36and then pwede na nating ilagay yung ating ubod.
23:43So pag lalagay natin yung ating ubod,
23:45so we're just gonna cook this for about 10 to 15 more minutes,
23:48pwede tayo mag-serve.
23:52Sir, lapit po kayo.
23:55Uy, manyaman.
23:58First time ko lang din natigman doon,
23:59sabi ko, ah, pwede palang ubod, saka munggo, saka manok.
24:02Diba? Bihira kasi yung munggo.
24:04Oo, pwede pwede.
24:06Pasado naman, ano. Nakachamba.
24:09Ayos, ayos.