Aired (February 2, 2025): Iba't ibang chicken recipe, organic coffee and pastry, ilan lang ‘yan sa mga inihain ng episode na ito! Samahan sina Chef JR Royol at Ahron Villena na tuklasin ang mga pagkaing nakakabusog na, nakakakilig pa!
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LifestyleTranscript
00:00We have different root crops, we have carrots, we have sweet potatoes, and we also have purple yam.
00:30I will add the sweet potatoes at the same time.
00:35Delicious!
01:00So our root crops are now fried. Of course, it won't be lumpiang gulay without the most delicious sauce.
01:14So we have our pan, I just removed the excess oil. Generous amount of garlic.
01:22And then our liquid.
01:25We are going to season this with oyster sauce.
01:29And then we will let it reduce until the consistency is good.
01:38To finish off our sauce, generous amount of peanut butter.
01:43Generous amount of peanut butter.
01:57We can now plate.
01:58There you go, Chef.
02:09In the midst of delicious eateries nowadays, establishments are really increasing their importance to the fresh ingredients and overall dining experience.
02:19This is the reason why the Burmese Cafe continues to invite Filipino freebies whenever they come to Silangkavite.
02:29Food Explorers!
02:31Here in the Gourmet Cafe, we have three kinds of beans that you can mix or you can customize your own beans.
02:39Then we can grind the grind size so that you can use the equipment.
02:47In the farm tour, you can see our farm, our plantation.
02:51You can do lettuce picking for activities, you can do herb planting.
02:54In the farm tour, you can also see our civet cat which produces civet coffee which is one of the most expensive coffee around the world.
03:04Alamed Coffee Beans originates from coffee cherries that are fed and drunk by civet cats.
03:11This process gives Alamed Coffee its distinct flavor.
03:16Aside from the Philippines, Alamed also has its own version in Vietnam and Indonesia.
03:24Alamed Coffee Beans
03:29The smell is not that strong but the flavor is very earthy.
03:37The flavor is very earthy.
03:40It's not acidic, it's not sour which makes me think about the flavor profile when it gets cold.
03:51Usually in coffee, when it gets cold, the acidic flavor profile comes out.
03:58This one has a 60-70% earthy flavor which is not your usual flavor profile when you drink coffee.
04:12And I think it's better to experience it with their best sellers, their Pinwheels.
04:18Which is a combination of their mocha and our chocolate.
04:23This is the type of bakery that I used to go to when I was young.
04:29The flavor is very familiar.
04:32Now I know why this is the best seller.
04:35And of course, when you're having a coffee experience, one of the things they do here is to know the journey of your beans.
04:44So they have here, from the south, apo, daguma, kitanglad, and matutom.
04:53And of course, from the north, atok, barako, and sablan.
05:00This is what we're tasting right now, their civet.
05:04If you cannot get enough of your coffee cravings, we have on the go our drip-on pouches.
05:11What you would also appreciate here at Gourmet Cafe is the way they would use their available products.
05:20Rosemary, malunggay, and other herbs.
05:23Like our biscuits here.
05:25Our cookies, this is pesto.
05:28And we also have the malunggay.
05:31And then we also have the ginger, and our rosemary.
05:35Not your usual combination of flavors, but it still smells good.
05:41This is the ginger, it really smells good.
05:44Pesto, I'm very curious.
05:47I haven't tried that before.
05:49It retains the freshness of the basil, which is, I'm pretty sure, very hard to do.
05:57I'm pretty sure, very hard to do.
05:59The basil is too sensitive with heat.
06:02The flavor is toned down when it's heated, but this has a very lively flavor.
06:08The sweetness that it has, which is just right, it's not too sweet.
06:14Perfect for your coffee experience.
06:21Gourmet Coffee also has some refreshing drinks to offer for those who don't like coffee.
06:25Food explorers.
06:27One of the things we bring back here is the farm-to-table experience here in Gourmet Silang.
06:32We're going to make one of the most delicious herbs, which is the mandarin twist.
06:52This is really interesting.
06:54Mmm.
06:56Alright.
06:59This drink,
07:02especially for those who like the western flavor profile,
07:08what stands out to you is the rosemary flavor.
07:11It's very strong.
07:13I appreciate it because rosemary is my favorite herb.
07:19And then as you swallow,
07:22the slightly bitter and acidic flavor profile of our mandarin comes out.
07:32I actually like this drink.
07:34This is what we call the strawberry milk shake rice.
07:48Cheers!
07:59So our strawberry mint,
08:02the aroma of the strawberry is very strong.
08:06Of course, the mint.
08:10And that's it.
08:13It's more of a sweetness of the strawberry.
08:16And the hint of their mint is very subtle.
08:47Whether you're a chef or not,
08:49you're probably still familiar with the version of adobo mixed with soft drinks.
08:53And since this recipe is now popular online,
08:56we challenged our good friend Aaron Villena to cook it in our farm-to-table kitchen.
09:02So first, these are our ingredients.
09:04Of course, we need pork belly, the garlic, the onion,
09:08and of course, if you want it to be a little spicy, you can add chili.
09:11And of course, our soda, soy sauce, the laurel.
09:15Of course, you can't go without salt and pepper.
09:19And of course, our adobo is incomplete without vinegar.
09:24So here, let's start with the pork.
09:26Of course, we'll put it in a big bowl.
09:28There.
09:29It doesn't really matter.
09:30It really depends on your taste.
09:32But of course, don't put too much soy sauce.
09:34Just the right amount.
09:36From what I've seen online,
09:38they soak this for 6 to 12 hours.
09:41So sometimes, I do that.
09:42But sometimes, if you suddenly decide to do it,
09:45you can do it for at least 2 hours.
09:47Because the taste will stick to it.
09:49Let's add a little more.
09:51There.
09:53A little more soy sauce.
09:55And then, let's mix it.
09:57So we'll soak it for 6 to 12 hours.
10:02You can also put it in the fridge.
10:04If not, you can use it the next day or eat it.
10:06So there.
10:08Okay.
10:09Let's set it aside first.
10:10And then, we'll prepare the garlic, onion, and chili.
10:14There.
10:16This is easy, right?
10:18You can do this at home.
10:20I've seen this online.
10:22So here, we're in the pan.
10:24We're heating the pan.
10:26And then, of course, we'll put oil.
10:32And then,
10:34we'll put it directly in the pan.
10:36There.
10:41So here,
10:43let's just wait until our pork turns golden brown
10:46so that
10:48we can really
10:50make sure that the meat will be cooked.
10:53So there.
10:55And then, just mix it so that the onion and garlic
10:57will stick to our pork belly.
11:06I guess, this is ready.
11:08It's already golden brown.
11:10So we'll put the
11:13soda and the
11:15soy sauce.
11:21As you can see, it's still a bit watery.
11:23So if you want to
11:25really dry your adobo,
11:27let's wait for about 30 minutes.
11:30And then, it's good to go.
11:32But before that, let's put some pepper.
11:39Then, again, salt.
11:44And of course,
11:46bay leaves.
11:48Because it really adds aroma to
11:51making these
11:53kinds of
11:55dishes.
11:57So for me,
11:59I'll just put vinegar.
12:01But not too much.
12:03This is fine.
12:05So one,
12:07two,
12:10three is enough.
12:12And of course,
12:14let's put some chili.
12:16But I won't crush it
12:18because I don't want it to be spicy.
12:20Okay.
12:22One.
12:24It's spicy now.
12:26Let's cover it.
12:28See you in 30 minutes.
12:32Okay.
12:34It's dry now.
12:36Here's our
12:38soda adobo.
12:40So we can now
12:42turn it off and plate it.
13:00This is really a diet food, guys.
13:07Before we get addicted to any food,
13:10the first thing that comes to our mind is the quality.
13:13Visual presentation.
13:15And if you're here at Morgano Restaurant Gakain,
13:18you'll see that
13:20their IG-worthy dishes will satisfy you.
13:23Let's go!
13:25Let's go on a food trip!
13:27If you're a chef
13:29and you want to be challenged,
13:31visit restaurants around Tagaytay.
13:34And this is what you'll see.
13:36I mean,
13:38plating-wise,
13:40100 out of 100.
13:42The presentation is good.
13:45Very appetizing.
13:47The color is well-balanced.
13:50And I have to say,
13:52especially for this one,
13:54this is the most
13:56beautiful
13:58chicken salad plate
14:00that I've experienced in my life.
14:01Look at that color.
14:03We have the crunch from the chicken.
14:06Freshness, of course.
14:09They also highlight
14:12the produce that they get.
14:15I mean, that's one of the things that Morgano has been known for.
14:19And their partnership
14:21with SVD Farm.
14:23So,
14:25everything that we see here,
14:28they exchange every week.
14:29They exchange every week.
14:31So, if you like this menu,
14:34you'll like their offering the following week.
14:38They're a winner.
14:40I mean, the presentation is
14:42social media-worthy.
14:44So,
14:46let's just flat-layer that.
14:49Beautiful.
15:00Got it.
15:01Yeah.
15:07Chicken gives you this
15:09crunch that
15:11even the
15:13breading that they used
15:15is packed with spices
15:17or herbs, sorry.
15:19You can taste it.
15:21I think I have oregano here.
15:23I have, definitely, dried parsley.
15:25I think I have oregano here.
15:27I have, definitely, dried parsley.
15:29Winner.
15:35Next up,
15:37our Shrimp Scampi
15:39Pagliatelle.
15:41And we just have to
15:43give kudos to their team.
15:45You'll notice that the shade of their pasta
15:48is different.
15:50There's a lighter on the other side
15:52and a darker on the front.
15:54So, how did they achieve that?
15:55And this is the proof of the pasta dish
15:58that you can order from Morgano.
16:00They make it by hand.
16:02So, now, we're going to make
16:04a fresh, handmade pasta
16:06that is served here at the Morgano restaurant.
16:08We'll show you the ingredients
16:10and the process of how we make
16:12the fresh pasta that we serve here at the restaurant.
16:14Before that,
16:16I'll introduce to you
16:18our amazing pasta maker.
16:20His name is Chef Ken Mirano.
16:22First, we need the flour.
16:23We'll put it in a mixing bowl.
16:27Egg yolk.
16:30And then, the whole egg.
16:33Next, we'll add the milk
16:35and then, the palm oil.
16:38The type of pasta that we'll make
16:40is what we call
16:42Pagliatelle.
16:54If I were him,
16:56what I'll do is
16:58I'll hide the shrimp,
17:00I'll hide the flatbread inside,
17:02and then,
17:04this is what I'll show you.
17:06Because this is the winner.
17:15Mmm.
17:17Mmm.
17:19Mmm.
17:21Mmm.
17:23Mmm.
17:27Wow.
17:29Mmm.
17:31Next up,
17:33Egg Nant Lasagna.
17:35There.
17:36It looks good, right?
17:38If we'll just notice their plating,
17:40this is one of those
17:42presentations that
17:44we usually see in
17:46elevated restaurants,
17:48fine dining.
17:50The sauce is at the bottom
17:51and their star is in the middle.
17:53What I noticed is the play on
17:56levels of flavors.
17:58Saltiness, to be specific.
18:02When you bite it,
18:03the first thing that will explode in your mouth
18:07is what you think is a salty salt level.
18:10But as you chew
18:13the lasagna,
18:16that's where you'll understand
18:18that the sauce at the bottom
18:21is just right.
18:23Then, what you think is salty,
18:26the harmony in your mouth
18:28becomes just right.
18:30Then, the sourness from the tomato sauce
18:33will come out.
18:35The comfort that the melted cheese gives you,
18:38that feeling,
18:40the comfort food
18:43that makes you relax.
18:49It looks good, right?
18:53This one.
18:54This is the handsome one.
18:57Steak.
18:59We're using New York strip loin.
19:01It's actually my favorite
19:03cut of steak.
19:05Kudos to the kitchen team
19:07for not
19:09overcooking it.
19:10Look at that.
19:11And to elevate
19:13your steak experience,
19:15they are suggesting
19:17you pair it
19:19with roasted garlic mushroom.
19:23The beef flavor is robust.
19:26I like it so much.
19:28Our roasted garlic
19:30and steak.
19:31My God.
19:34Sorry.
19:36I'm the only one who can taste this.
19:46I'm lazy.
19:47Lazy in a good way.
19:50When it comes to the kitchen,
19:51I want less washing.
19:54So, I have a lot
19:56of one-pot dishes.
19:59And this is one of them,
20:01my chicken cilantro rice.
20:05So, in a pot
20:06where you can cook rice,
20:08what I'll do is
20:10I'll heat the pot first.
20:13I'll add some oil.
20:14Just a little.
20:16And then,
20:17I'll sear the chicken.
20:27So, I'm using leg quarter,
20:29the bone.
20:31And while we're searing it,
20:33skin side down,
20:35I'll season the top.
20:37While we're searing the chicken,
20:39we'll cut the cilantro
20:41into three different portions.
20:43So, we have the roots,
20:45the stems,
20:47and the leaves.
20:49I'll garnish this part
20:51after everything is cooked.
20:53But the roots and the stems,
20:55I'll use this
20:57and I'll include it
20:58in the cooking of my rice.
21:00So, I'll cut this
21:02into three different portions.
21:03I'll use this
21:04and I'll include it
21:05in the cooking of my rice.
21:07I'll set aside
21:08the half-cooked leg quarter fillet
21:10at this point.
21:13So, there's chicken essence
21:15at the bottom of our pan.
21:18I'll put the rice
21:20in our pot.
21:22We'll just add the cilantro roots
21:24and stems.
21:25So, I'm just showing you
21:26the technique
21:27on how
21:29a lazy, supposedly, dish
21:31can turn out
21:32to be very scrumptious.
21:37Now, at this point,
21:38we can add the stuff.
21:45We are also going to add
21:47some salt
21:48and pepper.
21:50I'll just cook this
21:52for about 20 to 30 minutes.
21:55I'll mix the cilantro leaves
21:58before serving
21:59so that it won't get mushy.
22:11Everyone eats cilantro, right?
22:13Yes, sir.
22:14Monsoy?
22:15Yes, sir.
22:19Is it in a good way
22:20or overwhelming?
22:23Overpowering?
22:24No, sir.
22:26What's the biggest challenge
22:27when handling
22:29a property like this?
22:30Ma'am?
22:32Since SBD is unique,
22:36since we are under the SBD,
22:38we are managed by the priests.
22:42What we want to
22:44share with everyone
22:45is about the faith.
22:49While you are here,
22:51while you are eating your food,
22:54it comes from the soul.
22:55It comes from the soul.
22:56That's how it's supposed to be.