Aired (November 17, 2024): In this episode, Chef JR Royol teams up with internet star 'Bangus Girl' May Ann Basa for the 'RapSa Roleta' segment. Meanwhile, 'Shining Inheritance' star Michael Sager explores a Japanese-themed coffee shop in Quezon City!
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LifestyleTranscript
00:00I would often use in my social media posts, hashtag, best job ever.
00:11This is one of the reasons why I do the best job ever because we can encounter the ingredients
00:20that I wouldn't encounter if I didn't do this job.
00:25One of them is our Takla.
00:28Apparently, here in Bohol, they have a specific crustacean that grows in brackish water
00:33or what we call brackish.
00:35It's a mixture of salt water and saline water.
00:38So, it's more like a raw food species.
00:42But, what's different from it is, first of all, the claw.
00:45It's not as fat.
00:47Because usually, when it's raw, it's just a long, thin one.
00:52It's like the size of its head.
00:54Then, compared to crayfish, the Takla that we can only find here is not that big.
01:04The difference of its head to its body.
01:06It has attributes that are unique to their Takla.
01:12The question for me now is, is it delicious?
01:15Aside from Takla, it's an endemic variety of water that's very historic, very connected
01:21to the history of Boholans.
01:23So, this is the type of Ube that we can only find here in Bohol.
01:29And, if we notice the biggest difference, compared to the typical Ube that we can buy,
01:39especially the pure Ube color, it's usually Ube all throughout.
01:45But, this one has a nice shading.
01:47It's like it has a gradient of color.
01:50The color is very bright on the outside.
01:56Then, as it enters the mouth, the color becomes lighter.
02:00So, these are the ingredients that we're going to combine.
02:04We're going to do a different approach.
02:06But, basically, playing to the familiar flavors that we're used to.
02:11We're going to make Sinigang na Takla with Ube Kalamkay.
02:15So, we're just going to cut the Ube.
02:18So, we're just going to cut it into portion size.
02:25Then, we're going to add it to our pot.
02:29Then, we're going to add our other ingredients.
02:35We're now completing the base of our Sinigang.
02:39At this point, we're going to poke our Ube effortlessly.
02:43Our knife has no resistance.
02:46So, it means that it's already soft.
02:48And, the starch in our Ube would give this body to our soup.
02:54And, because of the color of our base,
02:58the very light shade of violet, and the orange shade of our tomato,
03:05this is what will be the result of the soup.
03:08So, not your usual color when we serve Sinigang.
03:12And, at this point, we can now add our souring agent.
03:16So, we have here a mix of Pampaasim.
03:23And, of course, our Okra.
03:31Our Chili.
03:33And, of course, the star of our Sinigang, Takla.
03:44We're just going to season this with fish sauce.
03:46And, we're just going to finish it with lime.
03:54This is now solid.
03:55We're just going to boil this for about 5 minutes.
03:58We can now serve.
04:01Food Explorers!
04:02Here it is!
04:03The Sinigang na Takla with Ube Kinampay is now ready to be tasted.
04:08Here in Bohol, when you say Takla,
04:10when you cook it, it's very best when it's mixed with coconut milk.
04:14Really?
04:15If it's not mixed with coconut milk, we call it Pinauga.
04:19Pinauga?
04:20Meaning, it's just dried.
04:22It's just minced in oil, garlic, and the Takla.
04:25That's it. And, salt.
04:26Okay. It's like salt and pepper.
04:30Okay.
04:31So, you don't usually serve Takla with soup.
04:34Yes.
04:35I'll just use my hands.
04:36Yes, I'll use my hands.
04:38Because we can enjoy the Takla when we use our hands.
04:43And, for this dish, I didn't add rice.
04:47I mean, for the serving.
04:49Because there it is.
04:50There's Ube.
04:51Ube, yes.
05:00In many coffee shops, this competition is fierce.
05:05Aside from the delicious coffee and beautiful ambience and aesthetic,
05:08posts on social media are also fierce.
05:11That's why the coffee shop owners are thinking of different ways to attract customers.
05:18Just like this coffee shop in Mite Scout Rallio in Quezon City,
05:23it's a unique experience for the customers.
05:27They're giving a unique experience that will be tried by one of the lead stars of the afternoon prime series,
05:34The Shining Inheritance.
05:36Food explorers, we're here in a very unique coffee shop.
05:40If you guys are coffee lovers, this is perfect for you.
05:42But, if you look at it, there's no typical windows or doors.
05:46There's just a hole in the wall.
05:48That's what's unique about this place.
05:50You'll just order here, and all the menus are here.
05:53Simple, aesthetic, minimal, and it's trending online.
05:57Let's start with the tres leches.
05:59There, number one.
06:02And then the Chizu Caramel Macchiato, number two.
06:06And this one, it's delicious.
06:08Dirty Matcha, one of my favorites.
06:10Let's try their Dirty Matcha.
06:12Ma'am, this is my number.
06:14Number seven.
06:16You can call me.
06:17There, okay.
06:18These are my three orders.
06:19This is my order.
06:23Do you want number seven?
06:24There, number seven.
06:26Dirty Matcha.
06:27Dirty Matcha.
06:30Tres leches.
06:31Tres leches.
06:33And the last one is the Chizu Caramel Macchiato.
06:36Let's try it.
06:37Let's start it off with the Dirty Matcha.
06:40Mmm.
06:41The matcha is delicious.
06:42It's creamy, and you can also taste the cake.
06:46One more.
06:49Mmm.
06:51Let's try the macchiato.
06:57Yes.
06:58This is delicious.
06:59I like this.
07:00One of my favorite drinks.
07:01Let's try the tres leches.
07:03They say that the tres leches are inspired by Spanish Latte.
07:06This is their attack on Spanish Latte.
07:09Mmm.
07:10This is one of my favorite drinks.
07:12It's delicious.
07:14Mmm.
07:19We're very Japanese-inspired.
07:21The shop is called Mamunako Coffee.
07:23It means no delay.
07:25Life is a bit fast-paced in Tokyo, right?
07:27Yes.
07:28Or even in Osaka.
07:29So, you can make coffee quickly.
07:31So, even if there's a line outside,
07:33like you said,
07:35we try to make it as fast as we can
07:37so that our clients have a good coffee delivery.
07:41Visit Mamunako Coffee
07:44for that nice Japanese experience.
07:47And, of course, very...
07:49Food scores!
07:50After Michael's coffee experience at Mamunako Coffee,
07:54he will still accompany us to look for a food trip destination.
07:58We're still here at Scout Rallios, Quezon City.
08:01The food establishment that Michael found for us
08:03also offers a unique combination
08:06because chicken inasal and cocktail drinks
08:10are served here at Chicken Inasal.
08:12Chicken Inasal
08:17Wow!
08:18The whiskey shot tastes so good!
08:20Last May, we added a section
08:22wherein we added bar selections
08:25and offerings for chickies.
08:27So, starting as chicken inasal,
08:31now we're offering different cocktails.
08:34Surprisingly, for the concept,
08:36we already operate different bars.
08:39For inasal,
08:40our concept is more in the Bacolod style.
08:43It's one of the best sellers that we have
08:45when it comes to our boodle selections.
08:48So, that's the one that we highlight the most
08:50when it comes to other third-party apps
08:53and part bookings that we serve,
08:55our bulk orders.
08:57It's really the inasal that's really moving well.
08:59Just by the smell, it's so delicious
09:01and I'm ready to eat
09:03because it's really worth it
09:05to be here at Sulit Boodle.
09:07There, we also have chicken, pork, rice,
09:10and there's also an egg.
09:11And this one,
09:12your basket is beautiful.
09:14Our bucket is the Kansi Fried Chicken.
09:18It's Kansi Fried Chicken
09:19because it's marinated in Kansi.
09:20So, it really has a different taste
09:22from our typical fried chicken.
09:23Oh, I'm ready!
09:24Attack!
09:26Let's go!
09:29It's delicious
09:31because the chicken is so juicy.
09:33The Kansi flavor is there.
09:34There's a sourness overall.
09:36It's delicious.
09:37Food explorers,
09:39even their pork is really solid.
09:42Let's try it with egg.
09:43Salted egg.
09:49If you're curious about our sauce,
09:51this is actually Kansi gravy.
09:54It's unique.
09:55It's the first time I've tasted Kansi gravy
09:58that's perfect for our Kansi Fried Chicken,
10:01Chicken Inasal.
10:03So, this Inasal
10:04has a Bacolod inspiration.
10:07So, it's a bit sour.
10:09And as you can see,
10:10it looks good.
10:11Let's dip it in the Kansi gravy.
10:14There, let's taste it.
10:17Mmm.
10:18Mmm-hmm.
10:19I really recommend this
10:21worth-eating dish for 2-4 people.
10:24It's really worth it.
10:25So, let's finish this.
10:29For tonight,
10:30the first thing we're going to do
10:31is the longan cocktail.
10:32So, this is a soju and gin-based drink.
10:36It has basil and longan syrup.
10:39It's a very refreshing cocktail.
10:41I'm excited for our happy hour.
10:44Wow.
10:45This is also delicious.
10:46It's fruity.
10:48It has a fruity flavor
10:50with fresh longan on top.
10:52This is okay.
10:53The basil is also tasty.
10:56Personally, my favorite thing to do
10:58as a bartender here
11:00is the mani.
11:01So, we make our own local peanut syrup.
11:05It's creamy and horchata-like.
11:09This one, I'm excited to try this.
11:12As you can see,
11:13the presentation is beautiful.
11:15This is the mani cocktail.
11:17Wow.
11:18It's stronger,
11:20but the aftertaste,
11:21the taste of the peanut,
11:22which is very cool
11:23because this is the mani cocktail
11:25that is very unique and interesting.
11:28It has peanut brittle on top.
11:29It's very creamy.
11:30It's like a pina colada with mani.
11:32It's solid.
11:33Since we're offering local beers here,
11:35we managed to make beer tails
11:37wherein instead of using local spirits,
11:41we use local beers to create a cocktail.
11:44It's antibiotic.
11:46This is our most fast-moving
11:48beer version of penicillin cocktail.
11:51Let's taste it.
11:52Let's remove our whiskey shot.
11:55There.
11:56Let's mix it a little.
12:02Wow.
12:03The whiskey shot has a strong taste
12:05because it's on top.
12:07So, make sure to mix it.
12:08But other than that,
12:09the beer flavor is delicious.
12:11So, my first stop today was at Chicky's.
12:13It's so delicious.
12:14It's worth it,
12:15especially in Sulit Budal.
12:17And of course,
12:18my favorite is the fried chicken.
12:20In a salad,
12:21it's really good when you're hungry
12:22because it's different when you're full
12:23when you eat chicken in a salad.
12:24Then, if you have rice,
12:25you can eat chicken.
12:27My cocktails,
12:28all three of them,
12:30have different flavors.
12:31They're also different in strength.
12:33So, it's very delicious.
12:35It's unique.
12:36So, if I have a co-star
12:37in Shining Inheritance,
12:38that would be my grandma,
12:39my aunt,
12:40Reyes,
12:41so we can have a food trip here.
12:43Food Explorers,
12:44we invite you to have the experience
12:47here at Chicky's in a salad.
12:49We are located at
12:5151C Scout Rallios,
12:53Barangay Laging Handa,
12:55Quezon City.
12:56You can follow us
12:57at our social media,
12:58on Instagram,
12:59it's Chicky's.
13:01So, Food Explorers,
13:03there are social media accounts,
13:05of course.
13:06We're all exposed there now.
13:08I'm sure this experience
13:09will pass through you,
13:11and you'll be impressed
13:12with your skills.
13:14Of course, we have
13:15Nagi Isang Bangus Girl.
13:16Welcome!
13:17Hi!
13:18I have a good heart,
13:19it's just a good ad!
13:21So, where did you come from?
13:24I'm from Capiz.
13:25Capiz.
13:26Alright.
13:27Then, of course,
13:28the content where you became famous
13:30is that you show your skills.
13:32What is that?
13:33Is that really your training
13:34ever since?
13:35Yes,
13:36since I was a kid,
13:37Chef,
13:38I grew up in the market.
13:40I sold.
13:41So, this is your
13:42classic setup?
13:43Yes, yes.
13:44So, we saw there that
13:45you're cleaning,
13:47you're cleaning fish.
13:48Just in time,
13:49we're now here
13:50in Alabang Central Market,
13:51where our fish section
13:53is now.
13:55You're in your element,
13:56right?
13:57Yes, sir.
13:58I'm so excited,
13:59my dears.
14:00I missed the bangus so much.
14:03Speaking of bangus,
14:05how many can you clean
14:07in 30 seconds?
14:09Maybe three to five,
14:11Chef.
14:12If we can challenge
14:13Meian,
14:14to show us
14:15why she is
14:16also known as
14:17the bangus girl.
14:18I'm still alive.
14:21Let's go, Meian.
14:23So, timer
14:25starts
14:26now!
14:27You need to knock,
14:28Chef,
14:29so you can finish.
14:31So,
14:3222 seconds.
14:36It's so basic,
14:37Chef.
14:4115 seconds.
14:47Wait, guys.
14:49Wait.
14:504,
14:513,
14:522,
14:531.
14:57Yes!
14:59Since Meian has already
15:00cleaned three bangus
15:02in 30 seconds,
15:04of course,
15:05I should do it too.
15:07I'll also try
15:08how many bangus
15:09I can clean
15:10in 30 seconds.
15:141, 2, 3, go!
15:16Go, Chef!
15:17You can do it!
15:18Dance!
15:20Yo, yo, yo, yo!
15:24Go, Chef!
15:251, 0.
15:261.
15:34Go, Chef!
15:35Three already!
15:36Two already!
15:39Go, go, go!
15:405,
15:414,
15:423,
15:432,
15:441.
15:45Ding, ding, ding, ding, ding!
15:46Wow!
15:48Three already!
15:49Wow!
15:50Three bangus too!
15:52Wow!
15:53You're so proud, Chef!
15:54There,
15:55it looks like
15:56it's done,
15:57it's done.
15:58Yes, it's done.
15:59Are we done cleaning?
16:00You can be a bangus boy now.
16:01I can, I can, I can.
16:03Of course,
16:04I'm done with the challenge.
16:06I'm sure
16:07you're not tired yet.
16:08Yes, not yet.
16:09But I'm sure
16:10you're hungry already.
16:11Yes.
16:12Right?
16:13I didn't have breakfast,
16:14Kapuso,
16:15because I know
16:16you're going to cook for me,
16:17Chef.
16:18Yes,
16:19let's go, Mian.
16:20After our challenge
16:21with Mian,
16:22it's time
16:23to prepare her
16:24because
16:25the Roleta
16:26is now ready.
16:27I recognize you,
16:28our special edition
16:30Rapsa Roleta.
16:31Actually,
16:32special edition
16:33because normally,
16:34it has different proteins.
16:35Yes, Chef,
16:36I was surprised.
16:37Why is it all fish?
16:39Your skills
16:40and your brand
16:41is really
16:42unique to fish.
16:43Yes.
16:44And of course,
16:45from Roja City.
16:46Yes, there are a lot
16:47of fresh fish there,
16:48especially seafood.
16:49Right?
16:50Yes,
16:51seafood is really delicious.
16:52So, I'm sorry,
16:53these are my only options
16:54for now,
16:55but we still have a lot
16:56to choose from
16:57in the market.
16:58But the most important thing
16:59is the method of cooking
17:00or what kind of fish
17:01will be served
17:02based on
17:03what our
17:04Rapsa Roleta
17:05will choose.
17:06Wow,
17:07I'm excited.
17:08So, Mian,
17:09here.
17:10Please,
17:11let's start
17:12our Rapsa Roleta.
17:13Should I do it at the same time,
17:14Chef?
17:15It's up to you.
17:161, 2, 3,
17:17Go!
17:18Bangus!
17:19Hello,
17:20bake,
17:21bangus!
17:22So,
17:23we're going to bake
17:24or roast
17:25the Matambaka.
17:26Matambaka!
17:27Oh my God,
17:28it's my first time
17:29eating Matambaka.
17:30Normally,
17:31in your cafe,
17:32what are
17:33the usual
17:34seafoods
17:35that you eat?
17:36Seafoods,
17:37crabs,
17:38and then,
17:39big shrimps.
17:40For high blood,
17:41for high blood,
17:42Chef.
17:43I'm ashamed of
17:44what they usually eat.
17:47Can I ask you
17:48a favor?
17:49Yes,
17:50go ahead.
17:51According to the cafe,
17:52their everyday food
17:53is crab.
17:54So,
17:55food is
17:56food capital,
17:57Chef.
17:58So,
17:59the Matambaka,
18:00the other options
18:01here,
18:02it's your first time
18:03tasting it, right?
18:04Yes,
18:05because it's always
18:06bangus,
18:07Chef's favorite is bangus.
18:08Do you want this?
18:09Do you like sour food?
18:10Oh,
18:11it's spicy
18:12with coconut milk.
18:13It's more delicious,
18:14Chef.
18:15Spicy with coconut milk?
18:16Yes.
18:17Okay.
18:18I feel like
18:19I have a dish
18:20for you.
18:22I'm excited,
18:23Chef.
18:24Taste it.
18:25But before that,
18:26of course,
18:27we will still work
18:28and buy
18:29what we will use
18:30for the dish
18:31that I thought of.
18:32Let's go.
18:33Let's go.
18:35We will just flex
18:36one of the
18:38maybe
18:39conveniences
18:40that they give
18:41to their moms.
18:43It's just an elevator.
18:44That's perfect.
18:45On cue.
18:48There.
18:49See?
18:51Wow,
18:52the market here
18:53is so heartwarming.
18:54There's an elevator.
18:56It's my first time
18:57in a market
18:58that has an elevator.
18:59There.
19:00The market has an elevator.
19:03What's up, Alabang?
19:04What's up, Alabang Market?
19:07What's up, Alabang Market?
19:08What's up, Alabang Market?
19:09What's up, Alabang Market?
19:10What's up, Alabang Market?
19:13Since our Rapsa Roleta
19:14is a special edition,
19:15the dish is a bit tricky.
19:19Baked or roasted
19:20beef tripe.
19:22So, basically,
19:23he said he wanted
19:24one with coconut milk
19:25and spicy.
19:28So, what we will do
19:30is our sapal,
19:31which is the
19:32cooked beef.
19:34Just to add
19:35character to the dish,
19:38I'm going to use this
19:39as is.
19:41So, I'm not going to squeeze it.
19:43I'm going to use it
19:44as a filling
19:45or as a layer
19:46of our fish.
19:47And then,
19:48I'm just going to combine
19:49all the ingredients
19:50that we have here.
19:51So, we have here
19:52the chili leaves,
19:54the mustard
19:55that he hasn't tasted yet,
19:57and then,
19:58the kick that our
19:59cow likes.
20:01Then, our ginger
20:02and our yellow ginger.
20:04If you're going to prepare
20:05a turmeric,
20:06of course,
20:07you can use it
20:08with bare hands.
20:09It's not a problem.
20:10But, for me,
20:12I use gloves
20:14because
20:15it's really sticky
20:16on the hands.
20:17It really stings
20:18and it's hard to remove.
20:19It's okay if
20:20when you wash it,
20:21it's already removed.
20:22But, it stings
20:23on the nails,
20:24on the hands.
20:25So, if you don't have
20:26a walker,
20:27it's okay
20:28if it stings.
20:29By all means.
20:30But, if you're going
20:31to do a lot,
20:32again,
20:33use gloves.
20:34So, we'll just grate this.
20:40Our ingredients
20:41will be included there.
20:42We have, again,
20:43the Kinayod na Nyog,
20:45we have here
20:46the ginger turmeric,
20:48of course,
20:49our mustard
20:50and the chili leaves.
20:52Seasoning it
20:53with some sugar,
20:55salt,
20:57and, of course,
20:59pepper.
21:03Let's just mix this.
21:09So, after we prepare
21:10our filling,
21:12we can now
21:13put it on our sheet.
21:26Then, we'll just put
21:28our whole mixture here.
21:30We'll put the mixture
21:31in the middle
21:32of our matambaka.
21:39We've stuffed
21:40our matambaka.
21:42We'll bake this
21:43in the highest setting
21:44of our oven.
21:47Maybe, we'll just give it
21:48at least 20 minutes.
21:50We can flip this
21:51on one side
21:52so that its cooking
21:53is more even.
21:55But, we can now
21:56put it in the oven.
21:58So, the browning
21:59that's happening
22:00in our mirro-roasted
22:01or baked matambaka
22:02is already good.
22:06At this point,
22:07I feel like
22:08we can now plate this.
22:18When we bought
22:19the ingredients,
22:20what do you imagine
22:21will come out
22:22of our dish?
22:24There's like
22:25a soup
22:27like a soup with coconut milk.
22:29Okay.
22:30Alright.
22:31Okay, I'll show you.
22:32I know you haven't eaten yet.
22:34Yes, I'm super hungry.
22:35You saved your face
22:36and mentioned it
22:37in our dish.
22:38This is our
22:40baked or roasted
22:41matambaka.
22:44Wow!
22:45Amazing!
22:46I didn't expect this, chef.
22:48I thought there's a soup.
22:51It has coconut milk,
22:52but what I did is
22:53instead of coconut milk,
22:54I put it
22:55in a bowl.
22:56I used the
22:57pinakanyong.
22:58Wow!
22:59It's so sweet.
23:00I'm already hungry.
23:02That's our cue.
23:03Let's go.
23:04Let's eat.
23:05Let's eat.
23:06Wow!
23:07I'm super happy.
23:08Even though it's our first time
23:09meeting chef JR.
23:12I didn't expect
23:13his recipes.
23:14I've only seen them before.
23:16Now, I've tasted
23:17his cooking.
23:18Wow!
23:19It's really delicious.