Aired (February 16, 2025): From your simple ‘Pochero’ dish, make it bright and oozing with flavor and color! In this episode, Chef JR Royol cooks ‘Pocherong Dilaw.’ Find out what he used to make this appetizing dish!
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
00:00Malamig man o mainit ang panahon, ramen is one of our go-to dishes when we are craving for Japanese cuisine.
00:06At kapag ito ang nakahain, talagang napapalaban sa kahainan kahit ang mga kapuso foodies natin.
00:13Una na dyan, sina Bruce Roland at Luis Ontiveros, na satisfied na cravings at protein goals sa Kyusho Ramen.
00:21Bro, balita akong kakatapos mo na ng training ah.
00:24Alam mo, dahil dyan, ako bahala sa'yo dito kasi kailangan natin ng protein, diba?
00:29At akin itong Akatsukuro, itong dalawa sa'yo.
00:32Sa'kin naman yung Laksa, and this is the Chanpon.
00:35Yung spice level naman niya, I think it's just enough.
00:38It's quite creamy, kasi merong coconut milk daw na mix sa soup niya and it's very savory.
00:46So ito guys, medyo uminat na dito kasi napaka-anghang ng pagkain na ito, pero nagugustuhan ko.
00:52Now, what we're trying is the Chanpon ramen.
00:55Hindi siya ma-anghang at all.
00:57And if you're like Bruce, na hindi masyado pang nagtatry or hindi mahilig sa ramen, but you're willing to try,
01:03I think this one is a good starter for your taste buds.
01:09Alam niyo guys, Kuro means black.
01:13And bakit black?
01:15Because here in the Kuro ramen, they use black sesame paste.
01:20Ito tikman natin guys.
01:21Now, baka mag-ramen ako twice a week tayo dito.
01:26Nabating ba kayo Food Explorers?
01:28Don't worry, because our hunt for the best ramen continues.
01:32At mamaya, ramen served in a sizzling dish ang iahain sa atin.
01:39Farm.
01:40Events place.
01:42Dining space.
01:44Dahil sa kakaiba nitong charm at accessible amenities,
01:47talaga namang gagana hanggang tuklasin at pisitahin ang lihim ng kubli.
01:54Bukod dyan, maaari ka rin maki-interact sa ilan nilang livestock.
01:58Ito kasi yung mga, hindi naman sila yung specific breeds ng tupa na magpoproduce.
02:03So, hindi siya practical na gamitin as pang-milk talaga.
02:13Dahil sa aking masayang experience sa kanilang farm,
02:16hahandugan ko sila ngayong gabi ng dalawang dishes na pwede naming pagsaluhan.
02:21So, sinabi natin puchero,
02:23automatic may isip natin
02:26pula.
02:28Tomato-based.
02:29Yung pinaka,
02:32siguro yung na-imagine natin magiging itsura niya at the end.
02:36But, sa pag-inibot nga natin dito sa lihim ng kubli,
02:38nakaka-imagine natin,
02:40may isip natin,
02:41pula.
02:42Tomato-based.
02:43Yung pinaka,
02:46siguro yung na-imagine natin magiging itsura niya at the end.
02:49But,
02:50sa pag-inibot nga natin dito sa lihim ng kubli,
02:52nakakita tayo ng magagandang kalabasaw.
02:54So, naisip ko lang na,
02:56pati hindi magkaroon ng ibang take
02:58sa traditional,
03:00classic,
03:01favorite
03:02na puchero na imbes na pula
03:04or tomato-based,
03:05gawin natin yellow
03:07or pumpkin-based.
03:08Nagawa tayo,
03:09pucherong dilaw.
03:12Uunahin muna natin yung
03:14pinaka-garnish natin.
03:16So, we have a pan,
03:18isang oil.
03:24Isa dun sa mga garnish natin,
03:26yung ating carrots,
03:27imbes na ilaga natin
03:29or pakuluan,
03:30ifafry lang natin para lang
03:31mas mag-caramelize
03:33yung asukal na meron siya
03:34or yung sugar
03:36at maiba lang din yung itsura
03:37ng presentation.
03:38So, habang niluluto natin yung carrots,
03:40yung isa pang
03:41madali mong i-associate
03:43sa puchero,
03:45saging na sabah.
03:48Puchero.
03:58Yung ating cebu, yes?
04:19So, ito yung ating kalabasa.
04:21Yan yung parang
04:22pinaka magiging base
04:23nung sauce
04:25or sarsa
04:26nung ating puchero.
04:28Prepare lang din natin
04:29yung ating bell pepper.
04:42So, ready na yung ating garnish.
04:44Bell pepper,
04:45sabah,
04:46yung ating carrots
04:47tsaka yung sibuyas.
04:49Ngayon dun naman tayo
04:50sa pinaka base.
04:52Lagamitin natin
04:53yung ating kalabasa
04:55and syempre,
04:56yung protein natin,
04:57yung ating baboy.
05:17Tapos yung ating sibuyas
05:18tsaka bawak.
05:29Para lang din
05:30mas ma-enhance yung
05:31pagkadilaw
05:32nung ating puchero,
05:34lagay tayo ng turmeric powder.
05:38Paminta, of course.
05:41Then, seasonan natin
05:42ng toyo.
05:47Sin
05:49at brown sugar.
05:54Pag naamoy na natin
05:55yung bango
05:56nung ating mga pinanggisa,
05:57pwede na natin
05:58lagyan ng stock.
06:03Pakukulan natin to
06:04hanggang lumambot.
06:05Magre-reduce lang din
06:06ang kauntian
06:07and then mamaya,
06:08pwede na nating imash
06:09yung pinaka base
06:10or yung pinaka sauce natin
06:11for our puchero.
06:17Check lang natin.
06:19Kita natin yung karne.
06:22Lumbot na.
06:24Pero yung pinaka importante nga,
06:25kaya siya naging
06:26pucherong dilaw,
06:29yung ating kalabasa.
06:31Lumbot na, malumbot na.
06:33Mash lang natin yan.
06:35So parang in a way
06:36parang kang may
06:38pumpkin soup
06:40na may garnish na
06:41tipak-tipak ng baboy.
06:47Thank you for watching!
06:48If you like this video,
06:49please subscribe to my channel.
06:50See you next time!
06:51Salamat!