Aired (January 5, 2025): Holidays are NOT yet over dahil tuturuan tayo ni Chef JR Royol ng mga bago at kakaibang putahe na ang pangunahing sangkap ay BEER! Samahan naman natin si Sparkle artist Thia Thomalla in exploring Indian cuisine!
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00:00One of the signature dishes of Bulacan is what they call Serkele.
00:07It's made from beef, but their original version is using beef.
00:13So that's the dish that we'll try to replicate.
00:16And one of the things that I think you need to use when you're doing a dish here in Paumbong,
00:25you need to use Paumbong vinegar.
00:27For our Serkele, I'll be using toalya, of course.
00:34And Pumbong.
00:36So this is the largest intestine.
00:38We've already washed it thoroughly.
00:42And to soften it, I'll also add Paumbong vinegar.
00:49Just to remove the excess funk.
00:56And of course, we're going to add in some aromatics, of course.
00:59We have ginger, and our garlic, onions, pepper, and salt.
01:13We'll also add water.
01:16And we will use a pressure cooker.
01:19And we'll cook this for approximately an hour to an hour and a half.
01:32So we've pressure cooked this for more than one and a half hours.
01:36We can see the texture.
01:39It's already pork tender.
01:42It's already pork tender.
01:47Our Pumbong, or our large intestine, is already soft.
01:55So we have our pan.
01:58Let's add some oil.
02:12Our ginger.
02:14Let's add in our onions.
02:19Garlic.
02:24I'll just cut this into two portions.
02:42Let's also add in our chili.
02:45Now for our first version.
02:47We want to cover the inside of our beef.
02:50We're going to add in our beef blood.
02:59Just to remove the funk or the blood, we'll add more Paumbong vinegar.
03:12And then let's season this with sugar and soy sauce.
03:19So we'll just let this cook.
03:21And then we can focus on our next version, which is the Sirkele that is not made with animal.
03:28Using the beef that we boiled earlier, we can continue making Sirkele.
03:34The dish of the Bulacan people.
03:36If you don't eat animal blood because of dietary or religious reasons,
03:42we already started making another version.
03:45And instead of using blood, this is what we can substitute.
03:50Instead of using animal blood, we will be using the dark soy sauce.
03:56Compared to the light or the type of soy sauce that we have in the Philippines,
04:01we normally use this ingredient to specifically darken our dish.
04:07What's even better is that even if you add a lot of it, it won't make the dish too dark.
04:13So more on color purposes is the reason why we use this type of soy sauce.
04:20So you can see it like that.
04:23Imagine that I didn't add even a spoonful of dark soy sauce,
04:27but that's the shade that it gave to our dish.
04:31Even if the color is not totally black,
04:34but again, if you're going to make it a substitute for Sirkele or Dinaguan,
04:40I think this shade will also pass.
04:42We can just have to simmer this, maybe longer,
04:47so that the color of our dark soy sauce will penetrate more.
04:54Meanwhile, for our Sirkele,
04:56you can also add this stock if you want it to be more soupy.
05:01We're just adding some sugar and of course, vinegar.
05:32This is our dry version of Sirkele.
05:40Is it the usual type of Dinaguan?
05:43The other dry versions?
05:46Have you tried it?
05:47Yes, I've tried the dry version.
05:48Okay.
05:49I always wanted to try the soupy one.
05:50The soupy one?
05:51Yes.
05:52Okay.
05:53So this is basically the same ingredients,
05:55except we didn't use animal blood.
05:59So we used dark soy sauce.
06:03When you close your eyes,
06:06do you remember the soupy Dinaguan that you tasted?
06:10Will this pass?
06:11Yes, Chef.
06:12And I prefer the other two.
06:14The taste of this is more soupy?
06:16Yes.
06:17Okay.
06:18I'm here with Ms. Larisse,
06:27the studio manager of Post Ceremony Cafe
06:30and the cafe manager, Sir Francis.
06:32I'm curious, why is it called Post Ceremony?
06:35First of all, the owners of Post Ceremony,
06:39which is Sir Al and Sir Mark,
06:41are wedding photographers.
06:44One day, they've decided to build a studio for their clients,
06:48mostly for engagement shoots.
06:51What they thought of was a studio at first,
06:53but then they wanted to maximize the potential of the studio,
06:58which is why they thought of building a cafe.
07:02Tia looks excited about her visit to the cafe
07:05because she'll be tasting her favorite pastry
07:08in her food trip today.
07:10The espresso croissant.
07:12Let's slice it up in the middle.
07:17It's super good.
07:18You know those delicious croissants
07:22that taste like you're in Europe?
07:24This is it.
07:27I love it.
07:28Let's try it with espresso.
07:31Alright.
07:39I'm in Paris, guys.
07:43I feel like coffee lovers would really appreciate this
07:47because you can really taste the coffee.
07:51For the rosé,
07:53I would recommend this for sweet tooth.
07:55It has a butterscotch syrup, popcorn syrup,
07:58put some milk, espresso shot,
08:00and then it has salted cream on top.
08:03It's very sweet,
08:05and you can really taste the taste of the buttered popcorn.
08:10It's good.
08:11I've never had a coffee that tastes like popcorn.
08:14For the right,
08:15it has condensed milk,
08:18and then espresso shot on top.
08:21And then we put special cream on top
08:26and then also top off with cinnamon powder.
08:29It has a nutty flavor
08:32and a milky flavor also.
08:34My favorite is the croissant.
08:38There.
08:42Mmm.
08:44This is the choco peanut croissant.
08:47It's very balanced together.
08:50It's a combination of chocolate,
08:52a nut as well.
08:54What we want to do is
08:56not to overpower each other's flavor.
09:00We want it to be balanced.
09:02We made it again and again
09:04until we came up with the right recipe.
09:08And that's it.
09:09It's good.
09:11Super good.
09:12It's like you found your perfect partner.
09:15Everything is balanced.
09:17It's good.
09:18For the L'Anne Grenne,
09:20what's special about this drink is
09:23we use banana milk as a milk base
09:27and then espresso shot as well.
09:29Then there's caramel and chocolate syrup on top
09:32and then a graham on top.
09:34This is the L'Anne Grenne.
09:37And here we have the matcha croissant.
09:44I'll start with the L'Anne Grenne.
09:46Again, this is inspired by a designer.
09:49That's why the name is L'Anne Grenne.
09:56Mmm. Okay.
09:57I can taste the banana.
09:59If you mix it better with the crushed biscuits,
10:03you can taste the balancing of the banana,
10:08the milk,
10:09and then you can taste the texture.
10:12Well, of course, the texture is in your mouth.
10:15It's a good balance if you mix it very well.
10:17Cheers!
10:22The next stop of Beauty Queen Thea Tomala is still in Quezon City.
10:26And when she arrived at her dining destination,
10:29she received a royal welcome from the Royal India Curry House.
10:37Rich is a fine dining restaurant.
10:40Aside from delicious food,
10:42the restaurant also hosts different shows featuring Bollywood,
10:46Indo house,
10:47and Punjabi music.
10:53But the ultimate experience that you'll get back at Rich
10:57is their authentic Indian food.
11:03This is curry, right?
11:04Yes.
11:05That is cheese nana.
11:10Ooh, can you see the cheese?
11:12Can you see the cheese?
11:20Mmm.
11:24It's the best nana that I've ever had.
11:26It's making me speechless.
11:28Because it's very soft,
11:30it's really easy to eat,
11:33and the flavor is just rich.
11:36Yeah.
11:37Very rich.
11:45This is chicken and chicken biryani.
11:46This is one of the best types of biryani.
11:50You can try this one.
11:51And tell me, how is it?
11:53And this is the sauce with the,
11:55we call it raita, yogurt raita.
11:59That's amazing.
12:00Because at first I thought, oh, it's just like rice,
12:04plain, and then there came the citrusy taste.
12:07This is aromatic rice.
12:08It looks rice, but there is many spices mixed in that.
12:13I could taste a bit of citrusy,
12:18and that's what you call aromatic, right?
12:20Yeah.
12:21You know with the sauce, it blends well with the rice.
12:24It has a very refreshing taste.
12:26Is this yogurt?
12:27Yeah, it's yogurt.
12:28You cannot feel heaviness.
12:30Yes.
12:31Guys, I'm so blessed to be here.
12:34It's super refreshing.
12:37It's something I've never tried before.
12:40It's very unique.
12:41This is palak paneer.
12:43It's peanuts with paneer.
12:44We call it cottage cheese.
12:46Cottage cheese is also homemade.
12:49Even from cheese and garlic naan.
12:55When you think about spinach,
12:56you think about a healthy taste, right?
12:59Yeah.
13:00This is not just a healthy taste.
13:03It tastes delicious.
13:05Very rich and very rich in protein.
13:08Yeah.
13:09Right?
13:10Yes.
13:12So this is also a nice combination with the Indian food.
13:16We call it lassi.
13:17It's a yogurt drink.
13:19And it's good for digestion also.
13:22We call it tandoori prawns.
13:24Yogurt, then Indian spices.
13:26Then it's like grilled prawns.
13:29It's grilled.
13:30Yeah, it's grilled prawns,
13:31but some Indian flavor.
13:33I love how we can just mix and match the sauces.
13:36Like, even if you try Indian food,
13:40even if you try another sauce,
13:42it's perfect.
13:44Yes.
13:45This is called mutton seekh.
13:47Mutton seekh?
13:48Yeah, seekh kebab.
13:49Seekh kebab.
13:50Yeah.
13:51And this is the condiments with that.
13:53This is mint sauce.
13:56Okay.
13:58And this is tamarind one, the sweet.
14:04Okay.
14:05And this is, you like spicy?
14:06Not really.
14:07Not really?
14:08Yeah, a little bit.
14:09Oh, a little bit.
14:10All right.
14:13Is this, what's kebab made of?
14:16This is made of mutton boneless.
14:20We grind it with some Indian herbs.
14:23Then we cook it in,
14:24we have traditional oven from,
14:26we call it tandoori, it's from India.
14:27We import from India.
14:28Wow, everything's from India.
14:29Yeah, everything's from India.
14:30Then we cook it in oven.
14:33So everything is like authentic.
14:36I love that when you make it with the mint,
14:38it has like a refreshing taste towards it.
14:41You can try with the chicken seekh kebab.
14:49I'm speechless.
14:50It's super good.
14:51Thank you so much.
14:52I never tried fish kebab.
14:54So this is a first for me.
14:56It's very soft.
14:57Yeah, it's very soft.
15:06You like it?
15:07I really like it.
15:10So this is the final in India.
15:14If you go in any Indian house,
15:17after having so good food,
15:19without dessert,
15:20they will not let you go.
15:21So please try this.
15:23Gulab jamun.
15:24This is basically,
15:25it's a sweet dish.
15:27Okay.
15:28Yeah, in India.
15:29You can compare this like,
15:31like lechaplan,
15:32something like that.
15:33Yeah.
15:34But it has like a bread texture.
15:37This is milk.
15:38We use milk powder.
15:40Milk powder.
15:41Oh, that's why it's melting in my mouth.
15:43Yeah.
15:44Thank you so much, Chef Rana.
15:46Thank you for coming.
15:47Thank you so much for this experience.
15:49It's super rich taste and texture
15:53and everything.
15:56So my overall experience is,
15:58first of all,
15:59it's so luxurious.
16:01From the design,
16:02when you walk in,
16:03I really appreciate the food,
16:05the taste,
16:06the texture,
16:07the richness of flavor.
16:08Amazing, fabulous, and rich.
16:11A few weeks back,
16:12we met Sir James
16:14and he showed us
16:15his intricate and revolutionary method
16:18of making craft beer.
16:20I started just joining bazaars.
16:22Then eventually,
16:23by chance,
16:24I went to DOST.
16:25I saw their program.
16:27I was like,
16:28can I be here?
16:29So I applied.
16:30Long story short,
16:31they got me.
16:33So from my home brew setup
16:35that's only 5,000 pesos,
16:37they gave me 3 million
16:38to build the brewery.
16:40So I showed them
16:42how I do it from scratch.
16:44So they heavily supported me.
16:46I thought his scientific achievement
16:48was a blessing
16:49thanks to a delicious recipe
16:52where his product stands out.
16:55Usually,
16:56when we say beer,
16:58it's an as-is.
17:00But did you know
17:01there's a brewery
17:02where you can bring out
17:04the flavors of our beer,
17:07especially when it's locally made.
17:09We'll use one of the flavors
17:11that they sell to their consignors.
17:16Sir James said
17:18this is the closest flavor
17:20to what we enjoy
17:21and what we know as local beers.
17:24So here,
17:25let's make a beer soup.
17:27Let's heat up the pan.
17:29Let's start with the garnish.
17:32We'll make a crouton
17:34or toasted bread.
17:50Our crouton or toasted bread
17:52is now ready.
17:56Using the same pan,
17:57we'll sauté the mirepoix,
17:59which is basically onions,
18:02carrots,
18:03and celery.
18:07While we're sautéing the onions,
18:09carrots,
18:10and celery,
18:11we'll sprinkle about 2 tablespoons
18:14of all-purpose flour.
18:23Once it smells good,
18:25we can now add the liquid component.
18:28Let's start with the beer.
18:38This is mine,
18:39but I prepared something for cooking.
18:42This is for the chef,
18:43and this is for the cook.
18:56In a way,
18:58we'll dilute the strong bitter flavor of the beer.
19:02We'll also add a bit of stock.
19:04And then we'll just bring this to boil.
19:17After adding the stock,
19:19we'll just reduce this
19:20until we get the consistency we want.
19:24Before the soup reduces,
19:26we'll add the cream.
19:28Generous amount of cream.
19:32And then our cheese.
19:43And then we'll season it with salt.
19:49And pepper.
19:54Let this boil for about 3 to 5 minutes.
19:58It's time to serve.
20:04It's like chowder.
20:13I still get the hop flavor,
20:16the bitterness.
20:17Exactly.
20:18At the same time,
20:19there's still that aroma of the beer,
20:21the malt.
20:22It still came through.
20:24That's what I think,
20:26especially for someone like me,
20:28using your product.
20:30Because I could easily just kill off
20:32the intricacies of those flavors
20:34by just boiling it
20:36or adding other flavorings.
20:39You wouldn't even know
20:40that you used beer.
20:41With this,
20:43the first sip,
20:45the first sip,
20:46you know that
20:47beer is the main ingredient in the soup.
20:50The first flavor that came through,
20:52the bitterness of the hops,
20:54it's not really bitter.
20:56I also get the malty flavor of the beer.
20:59It still came through.
21:01I'm just curious, Sir James,
21:03why is craft beer more expensive
21:07than artisanal beer in mass-produced?
21:11First of all,
21:12with our brewery,
21:14the name of the brewery is Santiago Brewery and Malthouse,
21:17we also make our own malts.
21:19We're the only malthouse in Southeast Asia.
21:21From the grains itself,
21:23it takes us around 1 or 2 weeks
21:25just for the malt itself
21:27before we brew.
21:29So literally,
21:31from start to finish,
21:32we make our beer.
21:33I think one of the important tasks
21:35of a chef
21:37when handling artisanal products,
21:39you really have to preserve the identity.
21:41Right, right.
21:42And the true character.
21:43I mean, yeah,
21:44some might find it bitter
21:46for those who don't know
21:48that it's a beer soup.
21:50They would find it bitter.
21:51But once you get to explain
21:53the purpose,
21:54why the flavor profile is like that,
21:56they would have a deeper understanding
21:58and appreciation
21:59of what you're doing
22:01and, of course,
22:02what you're making.
22:03Because craft beer is an artisanal craft.
22:06Right, right.
22:07Artisanal arts, actually, right?
22:16© transcript Emily Beynon