Aired (February 23, 2025): Feel 'kawaii' as 'My Ilonggo Girl' star Andrea del Rosario takes us to these classy yet cutesy Japanese food spots! Join Chef JR Royol as he introduces a not-so-new dish to us, Food Explorers! Want to know what it is? Watch this episode.
For more Farm to Table Full Episodes, click the link: https://shorturl.at/R2Tip
For more Farm to Table Full Episodes, click the link: https://shorturl.at/R2Tip
Category
🛠️
LifestyleTranscript
00:00Different kinds and versions of Adobo are popular nowadays.
00:05That's why here at Farm to Table, we're not going to be left behind.
00:09We're going to make an Adobo that's not chicken or pork.
00:13One of the things they take care of here is their rabbit.
00:16In a way, Doc Mickey and Ma'am Susan are also aggressive in promoting the consumption of rabbit.
00:25Maybe what we're going to do here is to help them come up with a dish that will make their vision easier.
00:33Adobo, right? We all eat that.
00:36Let's make Rabbit and Bacon Adobo.
00:41So we have here our bacon slab.
00:46We'll cut it into lardons.
00:48If you can't source this kind of slab or thick bacon, you can also use thinly sliced bacon.
00:54But this is the technique. We want to render the fat.
00:57The only disadvantage that I see when it comes to utilizing the rabbit meat is that it's too lean.
01:05So this is the part that we're going to help by adding the source of fat, our bacon.
01:11To render or extract the fat of our bacon, let's just add stock or water.
01:18So there, the oil is coming out of our bacon.
01:21If you don't have bacon or you're not used to using pork, you can definitely just use more oil than usual.
01:29And while we're waiting for the fat to render, we can now fabricate or prepare our rabbit meat.
01:37So now that we've rendered the fat, let's sear our rabbit meat.
01:43So while we're searing our rabbit meat, let's add onions and garlic.
01:52And to add a bit of spice, let's add sliced chilies.
01:57You can see that the chilies are starting to turn brown.
02:01And to add a bit of spiciness, let's add sliced chilies.
02:06We can see the beautiful browning that's happening on the sides of the pan.
02:10Perfect time to deglaze it with vinegar.
02:17Then let's add soy sauce.
02:24And of course, bay leaves, sugar, and pepper.
02:31So now that our sauce is being coated with vinegar, soy sauce, and sugar,
02:37we can now tenderize our rabbit meat for about 30 minutes.
02:42After that, we can serve it.
02:45I'll let you guys taste it first.
02:47We'll taste the rabbit and bacon later.
02:50Are you looking for a Japanese vibe while having coffee?
02:54We have a spot in Quezon City for that.
02:57Coffee Dojo and My Ilongga Girl star Andrea Del Rosario will be joining us for this Japanese coffee experience.
03:05Wow, yummy!
03:11The reason why we had Coffee Dojo is because my friends and I really love coffee.
03:16The first time that we went to Japan, we fell in love with the concepts that they have in their coffee shops.
03:23So we thought, why don't we bring it to the Philippines so that our coffee lovers here would experience it.
03:30What we experienced during the time that we are sipping our coffee in Japan,
03:35that's the reason why we have cherry blossom outside.
03:39So that they can experience sitting under a cherry blossom tree while having coffee.
03:48As you can see in the background, there's a view of a window where people are walking.
03:54So that's what we wanted to project there.
03:56In totality, we wanted to elevate the coffee experience of the customers
04:01and at the same time, they can experience that they are really in Japan.
04:05Hello Food Explorers!
04:07This is Andrea Del Rosario.
04:08Good morning to Margaret from My Ilongga Girl.
04:13Before we shot My Ilongga Girl, we came from Japan, my family and I.
04:21And that's where we found the delicious coffee and pastries.
04:30And today, I'm so happy because I found this place.
04:33It's called Coffee Dojo.
04:37See guys, they have this.
04:42So Mochi Donut is inspired from Japan.
04:45So if we're going to compare the donuts that we have here in the Philippines to Mochi Donut,
04:51it's totally different to experience because Mochi Donut is chewy
04:56and it's not like our regular donuts here in the Philippines.
05:01Wow, thank you miss.
05:03Alright, what's this?
05:05This is Tokyo Banana, inspired by Tokyo Banana bread from Japan.
05:10So it's a combination of banana milk and espresso with a taste of caramel sauce.
05:16Wow, see?
05:18She heard it, banana, coffee, caramel.
05:21Three things that I really love so much, all in one drink.
05:25Wow, that's so good.
05:31Yummy!
05:34I can taste the banana, the caramel.
05:39I like this.
05:41Matcha Mochi, see?
05:49Guys, I like matcha.
05:52As a matter of fact, I brought a lot of matcha from Japan when we came back.
05:58So, another favorite.
06:01It's so good.
06:03There's something about the texture.
06:05I love the softness compared to other donuts that are like marshmallow donuts
06:11because it's really that soft.
06:13It's really good.
06:15So, our next drink is Fuji Latte.
06:18It's a bali latte, milk and espresso, wood fruit with Fuji cream on top.
06:23For Fuji cream, it's our own version of sea salt cream.
06:27So it has a hint of salt and sweet.
06:29Doesn't it look like Mount Fuji?
06:32See? It's all snow.
06:35That's sea salt, I'm sure.
06:39A lot of people like this.
06:43Wow, yummy.
06:49Guys, I wish I can share this with you.
06:53It's so good.
06:57Our next drink is Butterbeer.
07:00It's inspired by Harry Potter.
07:03It's a caramel flavor with Fuji cream on top.
07:08But it's non-alcoholic.
07:10Oh, I was gonna say.
07:11Guys, I don't drink.
07:13See? The best.
07:16Guys, I wish I can explain this.
07:20It's so good.
07:21It's like a soft drink.
07:24It's like a float.
07:25And look at the froth.
07:27How do they make that?
07:29This is matcha float.
07:31Matcha soda with ice cream on top.
07:34And then for the pastry, it's taiyaki.
07:37With dulce de leche filling.
07:42So, it's matcha float.
07:44Because you can taste the soft drinks,
07:46and the matcha, and the ice cream.
07:51Yummy.
07:52Now we try this.
07:53Let's see.
07:56Wow, look at that, guys.
07:59Mmm.
08:09Yum.
08:11Sira diet.
08:12Crunchy.
08:14Newly cooked.
08:15And it's really, really good inside.
08:18It has that filling.
08:23It's hot inside.
08:25Which makes it really good.
08:30Mmm.
08:32This is ramen.
08:34Pork base.
08:35Fukuoka style ramen.
08:37So, the flavor is tonkotsu ramen with soy sauce.
08:46It's like you're eating fine dining noodles
08:50in a plastic cup like this.
08:54But it tastes like fine dining food.
08:58Yummy.
08:59Very good.
09:04Where's Sirgov?
09:05We need to share this.
09:07Sirgov, where are you?
09:11Please do watch My Ilonggo Girl,
09:13GMA 7, 9.35pm, Mondays to Thursdays.
09:19I experienced Japan again.
09:21The food.
09:23I was really surprised.
09:26Because, like what I said,
09:29it's hard to replicate it, right?
09:32And I think Coffee Dojo is on point.
09:38Have you seen a fashion boutique restaurant?
09:41If not,
09:42Andrea will take us around the Grand House in Quezon City,
09:47a unique place where you won't just see fashion,
09:52you'll also taste it.
09:56Grand House
10:01Hello.
10:02Welcome to the Grand House, Ms. Andrea.
10:05Hello, thank you.
10:07Thank you so much for having me.
10:09Super nice.
10:11Thank you so much.
10:12Your shop is beautiful.
10:13This is our fashion boutique.
10:15Yes.
10:16You may have a look of our collection.
10:18Okay, yes.
10:20Show me around.
10:21Sure.
10:23Actually, the Grand House was intended to be a furniture shop.
10:26Okay.
10:27It all happened when a misordered mannequin arrived at my doorstep.
10:31I was surprised because, supposedly,
10:34it's a furniture shop, that's why it's a house.
10:37Yes.
10:38But when the box arrived,
10:40I was surprised because it was a mannequin.
10:43And in my heart, I knew that it was a sign to pursue my fashion,
10:48which is fashion and art.
10:50Of course, we also have a surprise upstairs.
10:53Wow.
10:54We don't just serve fashion,
10:57but we want our guests to also taste it.
11:06So now we are here at the Grand House,
11:08and we'll taste their,
11:10you call it?
11:11Designer dishes.
11:12Designer dishes.
11:13Yes.
11:14Right?
11:15For example, yes.
11:16Did you get inspired on a trip?
11:17A trip somewhere?
11:18Because I could see, like,
11:20it's European.
11:21Look, it's beautiful.
11:24Right?
11:25Why?
11:26Not really.
11:27It's not because of the trip.
11:28But you like Europe?
11:30Yes.
11:31That's how I feel.
11:32One of the missions of the Grand House
11:34is really to be a catalyst of awakening
11:37Wow.
11:38to our best self.
11:40Wow.
11:41I wanted to promote healing, inner healing.
11:44That's why our menu,
11:46I want everyone to welcome love,
11:49abundance, gratitude, joy, peace.
11:52You want to inspire.
11:54Every detail is a reminder
11:56that we should be grateful
11:59for whatever we have.
12:02That's also what you want to bring
12:04to your shop downstairs,
12:07even to the ladies, right?
12:10It's really inspiring.
12:11Thank you so much.
12:12Our first dish for today.
12:14Ceviche al pura.
12:16It has a Valentina sauce
12:17and a coconut crema on top.
12:19I really wanted to create dishes
12:22that are too beautiful to eat.
12:23Yes.
12:24To blend all the flavors all together.
12:27We need to mix all the flavors,
12:30all the colors of the sea.
12:33Yes, yes, yes.
12:34Ceviche, so it's like Kinilaw.
12:37Yes.
12:39Medyo spicy.
12:40Mmm.
12:41And to balance the spiciness,
12:43meron tayong coconut crema.
12:45And may konting salty din
12:47yung ikura natin.
12:49Mmm.
12:50I like kilawin kasi it's not so fatty.
12:54That's why I like it.
12:55And of course, Batangueña,
12:57I'm from Batanga,
12:58so we always have kilawin.
13:01This is a nice take on kilawin.
13:03Thank you so much.
13:04For your next course,
13:05our signature pasta dishes,
13:07our ravioli.
13:08So this is one of our best seller,
13:11our divine mushroom ravioli.
13:13Aww.
13:14So we curate the pastas talaga.
13:17So isa-isa talaga namin lahat ng pasta.
13:20Freshly made pastas,
13:23made with superfoods,
13:25like for example,
13:26some purple.
13:27Pesto?
13:28Made with arugula pesto
13:31and mushroom espuma.
13:32Oh, how I love that.
13:34So the colors of the pasta
13:36is made with superfoods,
13:38like beetroot, yung red color nya.
13:40The green one is the spinach.
13:42The purple one is the ube.
13:45We don't use food coloring
13:47for preservatives here.
13:48This is a freshly made pasta.
13:50Nakakatua.
13:51Nakakatua.
14:03Guys.
14:07Nawawalan ako adjective.
14:09Sarap eh.
14:11Ang sarap naman ito.
14:13Wow.
14:14So far, guys.
14:15Sorry, but
14:17I can taste that it's really fresh.
14:19Yes.
14:20It touches yung lahat ng senses mo.
14:23Visually,
14:24yung palette mo,
14:26and even the ambience of the place.
14:28Thank you so much.
14:29You know what I mean?
14:30It's really an experience, guys.
14:31So when you come here,
14:33makikita nyo ko na ibig sabihin.
14:35And for your main course,
14:36our Amity's Tenderloin.
14:39Wow.
14:41Alam kasi namin na napakarami
14:43nang nag-offer ng steak.
14:44But for this one,
14:46talagang nag-isip kami ng something
14:48na vibrant yung color and unique.
14:50Pwede na?
14:51Habang nakakapwentuhan tayo.
14:52Usually kasi ang steak is
14:54preferred with mashed potato
14:56and fries, etc.
14:58But nakaisip kami ng way
15:00to make it more creative and fashionable
15:03with the color combination that we use.
15:05At the same time,
15:08it's very unique to use ube.
15:11Siyempre, being a proud Filipino,
15:15Inincorporate nyo yung
15:17ube puree.
15:18Wow.
15:23Mmm.
15:26I actually just came from Argentina.
15:28They have different ways of
15:32cooking the steak.
15:36Ang hirap niyan lutuin.
15:37You know what I mean?
15:38Kala mo ilalagay mo lang siyang ganon.
15:40But, yeah.
15:42It takes a certain skill to cook it right.
15:45Thank you so much.
15:46Mmm.
15:48Oh, wow.
15:49This is the best part.
15:50This is my favorite.
15:52And for your final course,
15:53our salted egg cheesecake.
15:55Salted egg cheesecake.
15:57Yes.
15:58Served with?
15:59Salted caramel hickory.
16:02Pangalang palang,
16:03pangmaya na.
16:04Medyo smoky yung aming caramel.
16:05Yes.
16:15Hi.
16:17May sira niyo yung diet ko, guys.
16:19Ang sarap.
16:22Wow.
16:23So unlike the regular cheesecake lang palagi,
16:25this one,
16:26ginawa namin sya ng twist.
16:27And then,
16:28para nandun parin yung Filipino culture natin
16:30na mahilig tayo sa salted egg.
16:32Mmm.
16:34Talagang,
16:35yung cheesecake,
16:36medyo malalasahan mo nga yung salted egg.
16:38Salted egg, yes.
16:39Ano?
16:40Galing ng twist, ano?
16:41Pero nag-balance out po siya ng caramel,
16:43medyo sweet,
16:44and then may konting
16:46akakaibang smoky flavor yung aming caramel.
16:48Right.
16:49Oo, yan.
16:51Mmm.
16:56Lumalabas ang pagkamargaret ko dito, ha?
17:00Sarap.
17:01I saw this dish
17:02nung pumunta kami sa Vietnam.
17:04It's a very straightforward dish
17:07kung saan pinakuluan nila yung
17:09pork or baboy,
17:11and then irarap lang nila ng coriander.
17:15Kakainin mo na sya as is.
17:17Habang naglalakad tayo dito,
17:18parang damo
17:19na makikita mo sa paligid
17:20yung kanilang sawtooth coriander.
17:23And meron din silang Vietnamese coriander
17:25dito sa mga paso,
17:26so naisip ko lang
17:27magandang combination yun
17:28habang may pagalagalang pa ito.
17:31Nagawa tayo
17:32ng boiled duck with coriander.
17:35Ayan.
17:36So, papabricate lang natin
17:37yung ating duck,
17:39cutting it into small portion,
17:41bite-size.
17:46So, once na-portion na natin
17:47yung ating duck,
17:49pasasarapin naman natin
17:50yung broth
17:51kung saan natin sya palalambutin.
17:52So, prepare lang natin
17:53yung ating ginger,
17:55syempre yung ating garlic,
17:57and yung ating leeks.
18:00Meron tayo ditong stock,
18:01lagay lang natin
18:02yung ating aromatics.
18:12Lagay lang din natin
18:13yung ating meat.
18:15Season lang din natin
18:16ng fish sauce
18:18at saka asin.
18:22So, we're done.
18:23We're done.
18:24We're done.
18:25We're done.
18:26We're done.
18:27We're done.
18:29So, okay na yung ating process.
18:32Takpan lang natin to
18:34palalambutin natin to
18:35more or less
18:36mga close to 2 hours
18:38dahil medyo free range
18:40tapos more than a year na yung pato natin.
18:43So, ganun katagalabutin
18:45para makuha natin
18:46yung gusto nating consistency.
18:48After nyan,
18:49pwede na tayo magplate
18:50pero habang pinalalambut natin yan,
18:52prepare naman natin
18:53yung ating coriander dressing.
18:56So, ito yung ating
18:57sawtooth coriander.
18:59Sawtooth kasi para syang lagari.
19:02Pakikita nyo yung dahon yan.
19:04Mostly, you would wanna use
19:06yung mas bata dito na dahon
19:09pero kung medyo matanda na
19:13or mature na yung dahon
19:15na gagamitin ninyo,
19:17you can just remove yung nasa likod.
19:20Medyo tumitigas yan eh.
19:23So, yung amoy nyan,
19:25coriander, wansuy.
19:28Pero compare doon sa wansuy na kilala natin,
19:31mas tame lang yung lasa nito.
19:34Tapos medyo mas woody
19:36yung kanyang flavor.
19:37Ito naman yung Vietnamese coriander,
19:40para syang mint
19:41or para syang,
19:42actually para syang basil din eh.
19:47Yung lasa nya,
19:50mas mababa yung pagka wansuy flavor nya
19:56pero merong spiciness
19:58kang matitikman.
20:00Ayun, parang syang nagsisting sa dila mo
20:03which masarap actually ito
20:06kapag medyo naluto mo na.
20:08I would prefer kung gagawin mong fresh
20:10eh ito or yung wansuy na kilala natin.
20:13Pero ito definitely
20:15pwedeng pwede mo rin syang i-add
20:17for more flavor.
20:19Ito yung madalas nilang ginagamit sa pho,
20:22sa Vietnamese cuisine,
20:25tsaka sa other Asian dishes.
20:28Two hours na nating pinalalamot yung ating pato,
20:31perfect time para i-prepare yung ating pinakadressing.
20:35So we have here yung leaves
20:37ng ating sawtooth coriander.
20:39Ipa finely chop lang natin sya.
20:47So ito naman yung ating Vietnamese coriander.
21:08I'm just gonna add a chili.
21:13Meron din tayo dito yung calamansi juice,
21:16fish sauce,
21:19and pepper.
21:23Let's check on our duck.
21:31Tingnan lang natin yung consistency kung pwede na sya.
21:35Makikita natin yung laman nya,
21:37humihiwalay na dun sa buto.
21:40Bago natin i-toss dito yung ating duck,
21:42kukunin ko lang yung yellowish na yan,
21:45nakikita natin na yan.
21:46So yan yung taba or mantika nung ating pato.
21:49Iya-add lang natin.
21:54I mean, this is optional,
21:56pero pag ganito kasing farm-raised,
21:59tapos maganda yung pakain pagkaalaga doon sa pato,
22:02sayang yung mga ganyang flavors.
22:08At dahil ito na ang mga dishes na inihanda ako ngayon,
22:11hindi pwedeng hindi natin yan titikman.
22:13At sasamahan tayo ni Ms. Christian Suarez
22:16ng Lihim na Kubli Farm Garden and Events Place
22:20para enjoyan ang mga ito.
22:22Tingnan mo nga yung version ko ng adobo,
22:24ma'am Chris.
22:25Sige po.
22:26Please.
22:27Normally, anong paborito mong part ng rabbit?
22:29Sir, yung sa may legs.
22:30Oh, ito?
22:31Yes po, kasi medyo mas tender sya.
22:35Okay.
22:36May ibang twist,
22:37because sa bacon,
22:41pag nakita mo sya ng ganyam,
22:44mawawala lahat ng perception mo eh
22:48sa rabbit meat kung bakit hindi mo sya kinakain, di ba?
22:51Pato ba nagserve din kayo dito?
22:53Yes sir.
22:54Occasionally.
22:55Anong dish po?
22:56Occasionally sir,
22:57pagka merong may gusto,
22:59so by request talaga.
23:00Usually ginagamit talaga sya sir,
23:02for pulutan talaga.
23:03Saktong-saktong, pulutan.
23:05Ito, boiled duck.
23:07Kasi nilaga lang ito mama.
23:09Nilaga sa aromatics,
23:12pero no other steps ang ginawa.
23:18So ito yung kinote lang natin sya sa coriander,
23:22which yung coriander nyo dito,
23:24ipagalagala lang yung sawtooth nyo.
23:26Parang damo lang eh.
23:28Parang pulutan lang din sya.
23:30May konting kalamansi.
23:32Masarap no, kahit boiled lang sya.
23:35Di ba?
23:36Yun nga lang chef,
23:37hindi lahat kasi nakaka-appreciate nung coriander.
23:40Totoo.
23:41May ibang tao built differently,
23:43na hindi talaga nila ma-appreciate ang coriander.
23:48It's genetics.
23:50Isang masayang food adventure na naman
23:52ang ating pinagsaluhan today.
23:53Kita-kits ulit next Sunday,
23:55dito sa Farm to Table.
24:06.