Aired (February 9, 2025): Nagbabalak pumunta ng Tagaytay pero walang maisip na destination and activity? Sagot na ni Chef JR Royol ang inyong worries! Dito sa ‘Siglokalikasan,’ fresh from their crops ang ihahain sa inyong mesa! Panoorin ang episode na ito.
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For more Farm to Table Highlights, click the link: https://shorturl.at/JiWPM
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LifestyleTranscript
00:00As we continue our journey to enjoy the delicious flavors of Tagaytay,
00:05we came across one of my favorite places here,
00:08the View Park Hotel where you can find the Siglo Calicasan Farm.
00:14It's very exciting for me to finally enter Siglo Calicasan.
00:19This is the most functioning farm of the View Park Hotel.
00:25And I just want to stress the idea that we have here for elevated gardens
00:33that are a map of the Philippines.
00:35Every part you see, like Luzon, Visayas, Mindanao,
00:40there are plants planted there that you can only see in those regions.
00:46So, it's cool, right?
00:49Bonsai Station.
00:50I'm interested because I tried to study.
00:54I tried to grow bonsai before.
00:58And it's an art because I think the return is high.
01:04So, for example, you invested your time in plants.
01:08You made bonsai in five years' time.
01:12You can make a good income from this.
01:17The fresh ingredients they get in Siglo Calicasan,
01:21along with other locally sourced ingredients from nearby towns,
01:25is the secret behind their delicious food offerings in Siglo Modern Filipino Restaurant.
01:32Here, you can travel around the country through the food they serve.
01:41Food explorers,
01:42join me as I travel to the different corners of the Philippines
01:45and taste the food we grow.
01:48Let's go on a food trip here in Siglo Modern Filipino.
01:58It's not limited to the knowledge of many.
02:02When Siglo started,
02:04my theory is that I was an executive chef in the other hotel.
02:09So, I'm very familiar with their offering.
02:13And what's really impressive was,
02:16in a way, we have the same vision,
02:19which is to promote Filipino cuisine.
02:23But here in Siglo Modern Filipino,
02:25what was the direction of your menu?
02:30Well, first, we have to start from the Filipino farmers.
02:35Yes, of course.
02:36We have to pay attention to where our food comes from.
02:41And that's where the whole concept of Siglo Modern Filipino started.
02:46How did you curate your offerings in your menu here in Siglo?
02:51Well, like our tagline,
02:53travel the Philippines through food.
02:56So, our R&D is still continuous.
02:59From different regions, from Luzon, Visayas, Mindanao,
03:03just like what we have here on the table.
03:06And of course, we do have also the Siglo originals,
03:09which is our own concoction.
03:11Are you ready to travel?
03:12Yes, sir!
03:13Okay.
03:14First, we go to southern Luzon, which is the Bulalo.
03:19Bulalo is the beef shank,
03:22slowly cooked for almost 2 hours.
03:26Okay.
03:27It has the sweet corn and talinong.
03:31What I like about their soup is that it's very basic.
03:35As you can see, it's really beef oil.
03:40So, that in itself shows you their dedication to the true identity of the dish.
03:49One of the best Bulalos in Tagaytay, if not the best.
03:54Now, we go to the northern part of Luzon,
03:58which is the Insarabasab from Ilocos.
04:01It's a grilled pork belly soaked in our special vinegar
04:05with cucumber, calamansi, onions, and chilies.
04:10And the word Insarabasab, Chef,
04:13in your words, it means burning from an open fire.
04:22It's limited to wood.
04:24Their pork is grilled.
04:26Do you want to go to Visayas?
04:28Let's go!
04:29Okay.
04:30Next stop is the western Visayas,
04:33which is the fresh lumpiang ubod
04:35with the mixed veggies and wrapped in a malunggay and egg wrapper.
04:39So, you make this?
04:40Yes, Chef.
04:41Wow!
04:42It's made on the spot, Chef.
04:44Then topped with the peanut and garlic sauce.
04:47It's freshly picked from our Siglo Calicasan farm,
04:50behind the hotel.
04:52So, you also use a lot of ingredients there?
04:56Yes, Chef.
04:57In fact, 30% of our vegetables that are cooked in Siglo's kitchen
05:02are from our farm.
05:04So, it's possible that even in a restaurant,
05:10relying on a garden can sustain and serve.
05:16Yes.
05:22The first thing that hits my mouth is the wrapper.
05:26Yes.
05:27The texture is so good.
05:28The malunggay.
05:29The malunggay.
05:30When you bite it,
05:34you'll feel it popping in your head.
05:37The softness.
05:38Yes.
05:39Then the essence of the malunggay.
05:42The crunch of the vegetables.
05:45Then when you chew, the sauce mixes.
05:53Winner.
05:54From Eastern Visayas, in Cebu,
05:58we have the maruya or parako jelly.
06:02Parako jelly.
06:03It's fried in a clay pot topped with pineapple sauce.
06:11Okay.
06:12Okay.
06:13So, lastly,
06:14we have to go to Mindanao to get three stars in the sun.
06:18First is we have the West Eastern Mindanao,
06:23the beef kulma.
06:24Kulma. Okay.
06:25And beef ribs cooked in coconut milk,
06:27peanut butter, tomato sauce, curry, and chilies.
06:30When you explain it, it's confusing.
06:32But when you eat it, you'll understand.
06:34Ah, okay.
06:35I get it.
06:36The hit of peanut butter.
06:38The spices in it.
06:41It's fun.
06:44And it's fatty.
06:47For our last stop from Central Mindanao,
06:50the piaparan udang from Lanao del Sur.
06:54So, piaparan udang,
06:56it's a shrimp cooked in coconut milk again
07:00with sambal paste, turmeric, and chilies,
07:03and burnt shredded coconut on top.
07:06So,
07:08Mm-hmm.
07:09Mm-hmm.
07:10That's the right way to eat it.
07:12The balance is good
07:14because it offers different flavor profiles.
07:18It's not just coconut milk.
07:20It's not just stir-fried.
07:24It has different culinary techniques.
07:26And I think that's a great way of promoting Filipino food.
07:34Aside from growing their own crops,
07:36another highlight of my visit to Siglo Calicasan Farm
07:39is their initiative to support local farmers.
07:43And you can see it in the food they serve here,
07:46like the farmer's salad that Chef Rachel shared with us.
07:51Food explorers,
07:52we're here at Siglo Calicasan
07:54to make a farmer's salad.
07:58The ingredients that we'll use for the farmer's salad
08:01are freshly picked from our farm.
08:05First, we'll mix the brown rice.
08:09Then,
08:11black rice.
08:14Adlai rice.
08:16Zincamas.
08:18Zucchini.
08:19Baby cucumber.
08:22Then, cassava.
08:25So that our salad will be crunchy.
08:29White cheese from Gentry.
08:32We support our local farmer's partner
08:35for their products.
08:38And then, our dressing from Gentry.
08:42Their fish sauce.
08:46We'll plate the lettuce
08:48and then the grains.
08:50At this point,
08:51we'll add the ingredients we mixed with the lettuce.
08:57Then, we have our highlight.
09:00The carrot.
09:06This is our farmer's salad.
09:09Only here at Siglo Calicasan.
09:12One of the main ingredients of their farmer's salad at Siglo Calicasan
09:16is the Adlai.
09:19And right here at Siglo Calicasan,
09:21they grow their own Adlai
09:24under the leadership of Sir Tom.
09:26In my conversation with Sir Tom,
09:28I discovered that we can grow and grow our own Adlai at home.
09:39Sir Thomas, we have what you're holding right now.
09:42It's one of the most unknown native species in the Philippines,
09:49our Adlai.
09:50It's getting popular now because of the health benefits
09:53that we're discovering for diabetics,
09:57apparently, I was informed recently that it's for cancer.
10:02Yes.
10:03There's a possibility that it can fight or prevent cancer.
10:08So, this is what it looks like.
10:11So, it really looks like rice.
10:13Yes, it looks like rice.
10:15For planting, you can use seeds.
10:18Direct sowing?
10:19Direct sowing.
10:20But if you want to make sure that all of our seeds will grow,
10:23you can do this.
10:24Here.
10:26We'll just get that.
10:29Then...
10:31It almost looks like rice.
10:34When it grows, it looks like rice.
10:39Yes.
10:40So, for the spacing,
10:42you can use two stakes to maximize the space.
10:46Okay.
10:47Unlike rice, you only need one stake when planting.
10:51Because Adlai, when it's alive,
10:54while it's growing, it has a lot of offspring.
10:57That's why it needs to be far away.
10:59How many months does it take to harvest?
11:01From seedling, it takes about six months to harvest.
11:05And in the continuation of our happy food trip in Siglo Modern Filipino Restaurant,
11:22Kuya Rico and I tried the original dishes of their restaurant,
11:27which, of course, is also made from the ingredients that they grow in Siglo Kalikasan.
11:33So, let's start with the Himalayan Chicken Wings with Assorted Bukit Chips.
11:40And the best way to eat it?
11:44There.
11:45I have a high tolerance for spice, but I can feel it.
11:49Yeah.
11:50This is what fights in your mouth in a good way.
11:54Next is our signature dish, which is the Pinadobong Lagitik.
11:58These are pork chunks that are marinated in Adobo.
12:06And after the lagitikan, we grill it.
12:12Huh?
12:14Okay.
12:15I'm pissed.
12:16Why?
12:17I didn't think about it.
12:19It's so annoying.
12:21Why did you put me first in this idea?
12:24You're good.
12:25Even if you're not a fan, there are a lot of you out there.
12:27Admit it.
12:28You don't like the combination of pineapple and vegetables.
12:32Try this.
12:33Okay, our last dish is the Pancit Birthday Cake.
12:37Pancit Birthday Cake.
12:38Pancit with Lumpiang Shanghai.
12:42Chef, I heard that the anniversary of Farm to Table is coming.
12:46I made you an anniversary cake for you.
12:49Woo!
12:50Patience.
12:51Yes, sir!
12:52Food Explorers, to all of our food adventurers out there,
12:59thank you.
13:00Thank you so much.
13:01Thank you so much.
13:03It's been four years, baby!
13:08To our staff and crew,
13:10we're always with you.
13:13Thank you so much.
13:15Food Explorers,
13:16to all of our food adventurers out there,
13:20let's go!
13:21Thank you so much, Kuya Rico.
13:23Thank you, sir.
13:25Our anniversary cake looks good.
13:29Yes, sir!
13:50Thank you, sir.
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14:18Thank you, sir.