Aired (January 12, 2025): Nasobrahan sa ALAT ang adobo? Worry no more, Food Explorers! Dahil may 'troubleshooting hacks' si Chef JR Royol that will definitely save your Pinoy favorite dish. Gusto mo bang magluto ng hipon at bangus with a TWIST? Si Chef JR Royol na ang bahala diyan! Get ready to learn a new ‘fried chicken’ recipe, dahil makakasama natin si Sparkle artist and host Jeff Moses sa isang katakam-takam na ‘RapSa Roleta’ mukbang!
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LifestyleTranscript
00:00Our first stop today is Mang Danny's Organic and Natural Farm here in Paumbong, Bulacan.
00:09As soon as you enter, you will think that you are lost in an expensive vacation spot in the province.
00:15You won't be surprised if you find delicious seafood that you can catch and cook when you visit here.
00:25This used to be a rice paddy.
00:27This one?
00:28Yes.
00:29Since the flood came, we couldn't grow rice anymore.
00:32So, our option was to convert it to a fish pond.
00:35So, you need to innovate.
00:37Yes.
00:38For us, it's advantageous because no matter what kind of flood comes, we have something to take care of.
00:46For example, fresh tilapia bangus.
00:49When it's brackish, we can start growing shrimps and crabs.
00:53And then, very salty, bangus, alimango.
00:56Just like the old rice paddy that transformed into a beautiful fish pond,
01:00Mang Danny's organic life is also far from being a farmer.
01:05I finished my commerce, so I worked in an office.
01:10I became an OFW programmer there.
01:13And when I came back here, this was my retirement place.
01:18Before I retired for two years, I attended a seminar in ATI to prepare myself for this.
01:28And here, Mang Danny seems to have found his true vocation as a farmer.
01:32Because aside from being successful in his farm,
01:35he is also recognizing his contributions in aquaculture because of the natural farming practices that they do.
01:44It's like my age.
01:46Yes.
01:47It's like I have a personal fulfillment.
01:50It's like a part of my legacy that this farm can be an instrument of knowledge for other farmers.
01:59It's like that.
02:00Yes. That's beautiful, sir.
02:01One of the things that you can usually find and buy around brackish water is our river prawns or freshwater prawns.
02:16If you notice, it looks like a prawn.
02:21But as compared to prawns,
02:24freshwater prawns have long and thin fins.
02:31So that's it.
02:34This is the biggest difference.
02:36And usually, when you say freshwater prawn,
02:38it is known to consume its head more.
02:45I would say more than 50% of its body is head.
02:52This is how long it is.
02:54Versus freshwater prawn,
02:56maybe the body is bigger, but the head is not that big.
03:00So percentage-wise, the head eats more than the body.
03:06For our next dish, we would want to pair our freshly caught prawns with an ingredient that will complement its flavor.
03:14I just thought of our corn to make a dish of prawns in cream of corn.
03:21This is optional.
03:22You can definitely use your knife to remove the kernels.
03:26But if you want to have that more creamy texture so that the starch of the corn comes out more,
03:32we will use our grater.
03:38So once we're done grating our corn,
03:41of course, we have a cob here.
03:43Trust me.
03:44You can squeeze a lot here.
03:46So what we'll do is that we're going to use it as a base for the stock that we're going to make for this dish.
03:52So this is our corn cob.
03:56We are going to add our chicken stock.
04:02And we're just going to simmer this until the juice of our corn comes out.
04:09So even if the essence, the aroma of our stock,
04:13very light and subtle aroma of sweet corn.
04:18And then we can go ahead and blanch our dish.
04:31At this point, our dish is technically half-cooked.
04:36This is to ensure that it won't overcook.
04:39Later on, we're going to make the sauce.
04:43To preserve the texture of the meat,
04:47it's better to save it first.
04:51Using the same pan, we will add in our butter.
04:58Then our garlic.
05:01So without adding color to our garlic,
05:05our butter has melted.
05:07We're going to add in our grated corn.
05:13And of course, you'll notice that our sauce is still very dry.
05:17Let's just get our stock.
05:25And while we're cooking our grated corn,
05:28best time and enough time for us to prepare,
05:31is to add contrast to the color and additional flavor to our bell pepper.
05:42We will also add the stock of our leeks.
05:53We haven't seasoned it yet, but it's already very flavorful.
05:58This is just a small adjustment of our seasoning.
06:02Maybe one teaspoon of salt.
06:05And of course, pepper.
06:09And then we'll just cook it off for about three to five more minutes.
06:14We can now toss in our other ingredients.
06:19Because of the literal cornstarch that we extracted,
06:24we have this consistency.
06:27And then we just toss in our ulang.
06:30Again, it's already half-cooked.
06:34And then our bell pepper and leeks.
06:41I'll just toss this for a minute.
06:44I'll serve it after.
06:47Sir Danny's Organic and Natural Farm
06:53Here at Sir Danny's Organic and Natural Farm,
06:55one of the things that they take care of,
06:57and it's really a big business,
06:59is their bangus.
07:01We'll just make a dish that I think, for me,
07:05elevates the fish dishes.
07:10Especially when we're talking about leftovers.
07:14Let's make a quick-cooked bangus.
07:18So we have here our pan.
07:20Of course, we're going to add some oil.
07:24And then our bangus.
07:29Let's season this with salt, generously, and pepper.
07:44So once our fried bangus is cold, we can now slice it.
08:10So once we've flaked our fried bangus,
08:13our aromatics are ready.
08:15We have here ginger, onions, bell pepper, and our chilies.
08:20We'll use the same oil for our ginger and onions.
08:28We are going to season this with shrimp paste,
08:33and then our flaked bangus.
08:37We'll now add our flaked bangus to our cooking.
08:42It's okay if the flaked bangus looks overwhelming,
08:46but once it's cooked,
08:48it won't look like a one-fourth,
08:50or it won't look like it's yielding.
08:53I'll also add our green chilies, or labuyo.
08:59Also, just to balance the creaminess of our bangus,
09:03we'll add a little bit of vinegar,
09:06about one tablespoon,
09:08and about 1.5 tablespoons of sugar.
09:16So at this point,
09:18we'll just have to wait until our flaked bangus is cooked.
09:23And then after that, we'll just add our bell pepper,
09:26and we're ready to serve.
09:34You know, this is basically kinimay.
09:38This is our dish with cream of corn.
09:42It's delicious.
09:43How did you make this, sir?
09:44I just sautéed it in oil and garlic.
09:51It's delicious.
09:52And then I added corn.
09:54Mmm.
09:55That's what I'm talking about.
09:56That's my recipe.
09:58Mmm.
10:01We are nearing our fourth anniversary,
10:04and I just realized,
10:07after all this time,
10:09I still haven't made pork adobo.
10:13So I think this is the perfect time
10:15to show you my version of pork adobo at home.
10:19So I have here our pan with oil.
10:25And then,
10:29we'll just sear it.
10:32We'll also saute our meat,
10:36and our garlic, of course.
10:37Since our pork belly is quite big,
10:41I won't mince the garlic.
10:50Our onions.
10:53And then,
10:54we'll deglaze it with vinegar.
11:06We'll also add bay leaves.
11:10And of course, pepper.
11:16We'll just let the meat absorb the spices,
11:21and then we'll put it back.
11:23While we were boiling the adobo,
11:25I realized that I put too much soy sauce.
11:30But the staff and crew confirmed,
11:32that there's a bit of salt in the seasoning,
11:34so our adobo will surely be salty.
11:40What's the best solution
11:41if your favorite adobo is too salty?
11:44Saltiness.
11:50So our adobo,
11:51which is a typical dish that anyone can cook,
11:55tends to be salty.
11:57Aside from our excess saltiness,
11:59like the soy sauce,
12:00the reason why our favorite adobo dish
12:03tends to have a problem,
12:05is because it reduces the saltiness.
12:06So it means,
12:07it absorbs the soy sauce well.
12:11Actually, sometimes,
12:12if you don't add too much soy sauce,
12:15or saltiness,
12:16the problem is,
12:17it reduces the saltiness.
12:20So what we'll do is that,
12:21we'll dilute our adobo
12:26with some stock or water.
12:27Just make sure that the seasoning is not too salty.
12:33Better if it's plain.
12:35So what you'll be concerned about here is,
12:37Chef, what about the taste?
12:38It's a waste.
12:39What you do is,
12:40you save the excess.
12:42Because what we're doing here,
12:44we're diluting it
12:46so that the excess saltiness
12:48or sourness of our meat comes out.
12:51So we'll just bring this to a quick boil
12:53for about 3 to 5 minutes.
13:00As you can see,
13:01the color of the pork has suddenly turned pale.
13:04That's a good indication that
13:06we can still save our meat.
13:09And then,
13:10to repair the saltiness,
13:12we will remove the excess
13:15of the adobo stock that we made.
13:17So there's a tendency,
13:19this is the other side again,
13:21in scenarios like this,
13:22that it will get salty again.
13:24So at least,
13:25if your meat gets salty this time,
13:28it's not a problem that it's easier to troubleshoot
13:30or adjust
13:31compared to the excess.
13:32That's our rule in the kitchen.
13:34If there's an excess,
13:36don't make it too much.
13:38Regarding the sourness,
13:40after we remove the stock,
13:42this is the part that you can also apply.
13:45Another hack that we see online,
13:48which is adding potatoes
13:51or any other starchy vegetables,
13:54like sweet potatoes,
13:55you can add that.
13:58And in case,
14:00your dish gets too sour,
14:03what you can also do
14:06is to balance that by adding
14:09sweetness to the dish.
14:15We'll just reduce this again
14:16while we're cooking our potatoes.
14:18After that,
14:19it's time to serve.
14:24After that,
14:25you're now a
14:27CUSINERO!
14:35CUSINERO
14:41After the delicious food adventure
14:42in Pahongbong Bulakan,
14:44let's segue to
14:45Ligaspi Sunday Market in Makati
14:47where our beloved actor and host,
14:51Jeff Moses,
14:52is with us.
14:53Cheers!
14:55It's a must to experience
14:57their unique offerings here.
15:01Of course, here at Farm to Table,
15:03we're always happy.
15:05And Ate,
15:06I want to experience their beer.
15:08Can you let us try that?
15:10Yes.
15:11This one is ginger egg.
15:12The experience is just like soda.
15:14Yes, just like soda.
15:15You can really taste the ginger.
15:18The taste of ginger stands out.
15:21I'm curious about the butter beer
15:23because I've never tried it.
15:25Actually, I've only heard of it now.
15:28This one is butter beer.
15:30It's also non-alcoholic.
15:31It's also non-alcoholic.
15:32Guys,
15:33it's a happy hour but it's non-alcoholic.
15:38Oh my!
15:39If you're drunk at this time,
15:42drink this.
15:44You'll wake up because it's sweet
15:46but at the same time,
15:47it's like you're drinking an energy drink.
15:51We're here at Maryland Chicken.
15:53One thing that I noticed
15:56is that they have fried watermelon
16:01a la kwek kwek style.
16:03A la kwek kwek style?
16:04So, there's still a Filipino blend.
16:06Yes, so it's served a la kwek kwek style.
16:08So, the story goes,
16:09my great-grandmother,
16:11after parties and New Years,
16:13she would have reserves of watermelon.
16:15What she would do with those watermelon
16:17is just cut it up into small little slices,
16:19batter it up,
16:20and then serve and then fry it.
16:22Nice!
16:24It's so fun.
16:25It's like kwek kwek.
16:27We add some of my great-grandmother's homemade vanilla icing.
16:30We're really excited all together.
16:32I'll be giving you two bamboo skewers
16:35so you can enjoy it a la kwek kwek style.
16:37A la kwek kwek style.
16:38There you go.
16:46It's so good.
16:48I didn't expect it to go well with...
16:51Is it vanilla syrup?
16:52Yeah, it's vanilla icing.
16:54All homemade.
16:55All homemade.
16:56Guys, it's so good.
16:57I hope you try this.
17:00I promise you'll enjoy this
17:03watermelon a la kwek kwek style.
17:06Yes, a la kwek kwek style.
17:09But of course,
17:10that's not all the delicious surprises
17:12are waiting for Jeff.
17:13Because I'm also going to prepare something special
17:16for our guest
17:18that will be dictated by our Rapsaroleta.
17:21Brother Jeff.
17:22Yes.
17:23Welcome to Farm to Table.
17:24Yay, welcome to me.
17:25Finally, finally.
17:27Of course, we're going to welcome you.
17:29I'm going to cook for you.
17:31I hope it's a delicious dish.
17:33I'm going to cook.
17:34Our Rapsaroleta will decide.
17:36Game.
17:37Okay.
17:38Can we do it together?
17:39Yes.
17:40Game.
17:41Let's see if we can choose.
17:43Try.
17:45Try.
17:47Try.
17:50Try.
17:51Try.
17:52Try.
17:53I can fry that, chef.
17:55This is easy.
17:56This is chicken.
17:57Okay.
17:58I'll take care of it.
17:59I'll discard it.
18:00But let's buy.
18:01Maybe you'll find other side dishes.
18:04Right?
18:05Okay.
18:06Let's go.
18:07Let's buy.
18:14Sir Birdy.
18:15Hello, hello, sir.
18:17Good morning.
18:18Our friend, Jeff.
18:19Hello, sir.
18:20Nice meeting you.
18:21One pungguan.
18:23This, this, this.
18:24That's okay.
18:25What you can buy in groceries is only for 45 days.
18:29So, the meat is very tender.
18:33And you don't need to cook it for a long time.
18:36But this, since it's free-range and its breed is native,
18:41you need to help it soften.
18:46In our case, pressure cooker.
18:48To make it faster.
18:49Gets.
18:50Game.
18:53This is for...
18:54There, there, there.
18:55Purple cabbage.
18:56I'll make you a stock.
18:57Yes, stock.
18:58Okay, okay.
18:59Then, let's put one...
19:01Carrots.
19:02Yes, sir.
19:03Onions, right?
19:04Yes, we have onions.
19:06We're good with onions.
19:10There.
19:11Ay!
19:12Right?
19:13It's okay, it's okay.
19:14You know, I imagined the color like that.
19:15When you see it, you know it's soft and crispy.
19:18Since we told you that the chicken that Jeff and I bought is native,
19:25we need to do an extra step to ensure that when we fry it and serve it,
19:30the meat is at least tender.
19:33So, we'll pressure cook our chicken.
19:35But first, we need to make the seasoning for our stock.
19:41Our garlic and onions.
19:43And then, peppercorns.
19:45And of course, we'll also add bay leaves.
19:48And then, we saw that Jeff has tanglad.
19:51We'll add that as well.
19:54And then, we're just gonna season this with some salt.
19:56So, the base of our poaching liquid or our chicken stock is basically complete.
20:02We can now add our chicken.
20:04So, we'll just increase the pressure and then, we're going to cook this for about 20 to 30 minutes.
20:10And then, we'll dry it up before we deep fry it.
20:13So, while we're tenderizing our chicken and then, we're seasoning it with different flavors,
20:19this is a perfect time to prepare our slaw or our side dish.
20:25So, we have here our purple cabbage.
20:28So, thinly slice it.
20:31Then, let's move on to our green cabbage.
20:34Same process, thinly slice.
20:39And then, next up, our carrots.
20:42We'll julienne this as well.
20:48And then, our onions.
20:55And then, our garlic.
20:57And then, our onions.
21:04Now, for our slaw to be more flavorful, I'll season this with a little salt.
21:10And then, we'll just let it evaporate.
21:12And then, before we serve it, we'll just fold it in mayonnaise after we've squeezed out the excess moisture.
21:19So, at this point, we've cooled it down and somehow, we've air-dried our chicken.
21:24So, it's now ready for our deep frying.
21:35To infuse the lemongrass flavor, I'll just add it to our oil.
21:46So, once we get the color that we want, we can now remove it from the oil.
21:55And while it's still hot, some final touches to our dish.
21:59The coconut sap syrup that we bought, we'll just glaze it on our fried chicken.
22:07Then, a little kick.
22:12We're just going to finish our slaw, our cold slaw.
22:15We just want to remove the excess moisture.
22:20And then, we're just going to add in some mayonnaise.
22:25We can now serve it.
22:35Here it is. Open your eyes.
22:38There.
22:39Wow!
22:40Right? It looks good, right?
22:41You know, I imagined the color to be like that.
22:43Dark?
22:44Yes.
22:45It's kind of, you know, when you see it, you know it's soft and crispy.
22:50Cheers, brother.
22:51Hey, it looks good.
22:52It's good.
22:53It's good.
22:54Let's go.
22:55Let's go.
22:58The first bite, you can taste the sweetness and the spiciness.
23:02But, I'm happy because the taste of the chicken is still there.
23:05Well, of course, my fellow Bisaya people know this.
23:09When you eat the native chicken, the taste of the chicken is still there.
23:14It's kind of herby.
23:15Of course, it's not that tender.
23:18But, you know, given that it's a native chicken, it's soft,
23:22and the native chicken is still there.
23:28You can really taste the saltiness.
23:30This is what excites me about my job.
23:34We went to this place, and we saw different ingredients.
23:38I've never tried cooking using coconut sap syrup.
23:42So, I'm interested to push where I can use it.
23:50Because it seems to have potential.