Aired (January 12, 2025): In this episode, Sparkle artist and host Jeff Moses takes his first spin on the 'RapSa Roleta.' The wheel lands on a fried chicken recipe! What tasty and one-of-a-kind fried chicken dish will Chef JR Royol create to welcome his guest? Watch now to find out!
For more Farm to Table Highlights, click the link: https://shorturl.at/JiWPM
For more Farm to Table Highlights, click the link: https://shorturl.at/JiWPM
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LifestyleTranscript
00:00After the delicious food adventure in Pahongbong, Bulacan,
00:04let's segue to the Ligaspi Sunday Market in Makati
00:07where the heart of the actor and host, Jeff Moses, is with us.
00:13Cheers!
00:16It's a must to experience their unique offerings here.
00:20Of course, here at Farm to Table, we're always happy.
00:25And Ate, I want to experience their beer.
00:28Can you let us taste it?
00:30Yes.
00:31This one is ginger ale.
00:32The experience is like soda.
00:34Yes, soda.
00:35You can really taste the ginger.
00:38The taste of ginger stands out.
00:41I'm curious about the butter beer because I've never tasted it.
00:45Actually, I just heard about it.
00:48This one is butter beer.
00:50It's also non-alcoholic.
00:51It's also non-alcoholic.
00:52Guys, happy hour but non-alcoholic, right?
00:59If you're drunk at this time, you'll wake up because it's sweet
01:07but at the same time, it's like you're drinking an energy drink.
01:12We're here at Maryland Chicken.
01:14One thing that I noticed is that you have fried watermelon right here.
01:22A la Queque style.
01:24A la Queque style.
01:25So there's still a Filipino blend.
01:27Yes, so it's served a la Queque style.
01:29So the story goes, my great-grandmother, after parties and New Years,
01:34she would have reserves of watermelon.
01:36What she would do with those watermelon is just cut it up into small little slices,
01:40batter it up, and then serve and then fry it.
01:43Nice.
01:45It's fun. It's like Queque.
01:48We add some of my great-grandmother's homemade vanilla icing.
01:50Really ties it all together.
01:53I'll be giving you two bamboo skewers so you can enjoy it.
01:56A la Queque style.
01:57A la Queque style.
01:59There you go.
02:06It's so good.
02:09I didn't expect it to go well with...
02:11Is it vanilla syrup?
02:13Yeah, it's vanilla icing.
02:14Vanilla.
02:15All homemade.
02:16All homemade.
02:17Guys, it's so good.
02:18I hope you try this.
02:20And I promise you'll enjoy this watermelon a la Queque.
02:26Style.
02:27Yes, a la Queque style.
02:29But of course, that's not the only delicious surprise waiting for Jeff.
02:34Because I'll also prepare something special for our guest,
02:38which will be dictated by our rap star, Roleta.
02:42Brother Jeff.
02:43Yes.
02:44Welcome to Farm to Table.
02:45Yay, welcome to me.
02:46Finally, finally.
02:47Of course, we'd like to welcome you.
02:49I'll be cooking for you.
02:51I hope it's a good dish.
02:53I'll be cooking.
02:54Our rap star, Roleta, will decide.
02:56Game.
02:57Okay.
02:58Can we do it at the same time?
02:59Yes.
03:00Game.
03:01Let's choose a watermelon.
03:03Fry.
03:05A fried chameleon.
03:10Fry, fry, fry.
03:12There you go.
03:13I can fry that, chef.
03:15This is easy.
03:16A fried chicken.
03:17A fried chicken.
03:18Okay, I'll take care of it.
03:20I'll discard it.
03:21But let's buy it.
03:22Maybe you'll like other side dishes.
03:25Right?
03:26Okay.
03:27Let's go.
03:28Let's buy it.
03:35Sir Birdie.
03:36Hello, hello, sir.
03:37Good morning.
03:38Our friend, Jeff.
03:40Hello, sir.
03:41Nice meeting you.
03:42One watermelon.
03:44This one, this one.
03:45That's okay.
03:46What you can buy in the groceries is only 45 days.
03:50So, the meat is very tender.
03:53And you don't have to cook it for a long time.
03:57But this one, since it's free-range,
04:00and its breed is native,
04:02you need to tenderize it.
04:07In our case, pressure cooker,
04:09to make it faster.
04:10Game.
04:13Here, for one.
04:14There, there.
04:15Purple cabbage.
04:16I'll make you a slaw.
04:17Yes, slaw.
04:18Okay, okay.
04:19Then, let's put one...
04:21Carrots?
04:22Yes, sir.
04:23Onions, right?
04:24Yes, we have onions.
04:26We're good with onions.
04:30There.
04:31Ay!
04:32Right?
04:33It's okay, it's okay.
04:34You know, I imagined the color like that.
04:35When you see it, you know it's tender and crispy.
04:39Since we told you that the chicken we bought is native,
04:45we need to do an extra step
04:47to ensure that when we fry it and serve it to him,
04:50the meat is at least tender.
04:53So, we'll pressure cook our chicken.
04:56But first, we need to prepare the seasoning for our stock.
05:01Our garlic and onions.
05:04And then, peppercorns.
05:06And of course, we'll also add bay leaves.
05:09Then, here, Jeff showed us a tanglad.
05:12We'll also add it.
05:15And then, we're just going to season this with some salt.
05:17So, the base of our poaching liquid or our boiling of the chicken
05:22is basically complete.
05:23We can now add our chicken.
05:30So, we'll just increase the pressure
05:32and then, we're going to cook this for about 20 to 30 minutes.
05:36And then, we'll dry it up before we deep fry it.
05:39So, while we're tenderizing our chicken
05:42and we're adding different flavors to it,
05:45this is the perfect time to prepare our slaw
05:48or our side dish.
05:51So, we have here our purple cabbage.
05:53So, we'll just thinly slice it.
05:57Then, let's move on to our green cabbage.
06:00Same process, thinly slice.
06:05And then, next up, our carrots.
06:08We'll just julienne this.
06:14And then, our onions.
06:18Now, to make our slaw more flavorful,
06:21I'm going to season this with a little salt.
06:24And then, we'll just let it release its juices.
06:26And then, later, before we serve it,
06:28we'll just fold it in mayonnaise
06:30after we've squeezed out the excess moisture.
06:33So, at this point, we've also cooled it down
06:35and somehow, we've also air-dried our chicken.
06:38So, it's now ready for our slaw.
06:41So, here's our slaw.
06:43Let's now fry our chicken.
06:45So, it's now ready for our deep-frying.
06:56To infuse the flavor of the lemongrass,
07:01I'll just add it to our oil.
07:07So, once we get the color we want,
07:10we can now remove it from the oil.
07:14And while it's still hot,
07:16some final touches to our dish.
07:18The coconut sap syrup we bought,
07:22we'll just glaze it on our fried chicken.
07:25Then, a little kick.
07:30We're just going to finish our slaw,
07:33the cold slaw.
07:34We just want to remove the excess moisture.
07:39And then, we're just going to add in some mayonnaise.
07:43We're now ready to serve.
07:54Here it is.
07:55Open your eyes.
07:56There.
07:57Wow!
07:58Right? It looks good.
07:59You know, I imagined the color to be like that.
08:01Dark.
08:02Yes.
08:03It's kind of, you know,
08:05when you see it, you know it's soft and crispy.
08:08Cheers, brother.
08:09Cheers.
08:10Let's go.
08:11Let's go.
08:14The first bite,
08:15there's the sweetness and the spiciness.
08:18But, I'm glad that the taste of the chicken is still there.
08:22Of course, my fellow Bisaya people know this,
08:25that when you eat the native,
08:28the taste of the chicken is still there.
08:30It's kind of herby.
08:32Of course, it's not that tender,
08:35but it's still there.
08:37Of course, it's not that tender,
08:40but you know,
08:41given that it's a native chicken,
08:43it's soft,
08:44and there's the,
08:45I don't know,
08:46the native chicken of the chicken.
08:49You can really taste the saltiness.
08:51This is what makes my job exciting.
08:55We went to this place,
08:57and we saw different ingredients.
08:59I've never tried cooking using coconut sap syrup.
09:03So,
09:04I'm interested to push where I can use it.
09:11Because it looks like it has potential.