Aired (March 30, 2025): What a calming ZENday, Food Explorers! Samahan si Chef JR Royol as he discovers a new coffee hangout spot offering a solemn and serene vibe. At si Kapuso actor Anjay Anson, pinaikot na ang RapSa Roleta!
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00:00Chicken Binacoles is one of those recipes that you can say is truly Pinoy.
00:09It originated in Western Visayas, particularly if I'm not mistaken, Aklan, even in Panay Island.
00:18And of course, here in Batangas, Quezon,
00:24any place where the combination of coconut and chicken is obvious.
00:31Here, we're using one of their farm-raised chickens.
00:35As you can see, it's a bit jumbo.
00:38It's free-range, as we say.
00:41So, we've chopped the darkest meat.
00:45Let's add some oil.
00:48Let's put this first so it won't crowd the chopping board.
01:06While the chicken is searing or browning, let's add the ginger.
01:14And, of course, the tanglad.
01:22Tanglad in.
01:24Let's add the leeks.
01:36And then finally, the papaya.
01:43Let's season it with fish sauce.
01:55And then, of course, to tenderize it, we need soup.
01:59This is one of the unique characteristics of chicken binacoles.
02:04Let's use coconut juice.
02:06We're done with the hardest parts.
02:09Let's cover this.
02:11We will slow-cook this for almost two hours.
02:15Because of the size and age of the chicken we're cooking,
02:19it will take that long.
02:21And then, we'll add the coconut meat.
02:28At this point, we let it simmer for almost two hours.
02:32At this point, we let the chicken simmer for almost two hours.
02:36And I had to replenish the coconut juice.
02:40Because of the long cooking process, it will also reduce.
02:44So, those are the aspects that you need to worry about
02:47when handling this type of meat.
02:50You need to take care of the soup.
02:53And then, of course, let's add the chili leaves.
02:58And then, the rest, we'll just garnish it.
03:01And then, of course, the coconut.
03:09We can now turn off the heat.
03:11We can now serve.
03:19Interiors, small dining spaces.
03:22This is what we're used to seeing in modern Japanese restaurants in Metro Manila.
03:27That's different from the dining experience of a Japanese cafe in Alfonso Cavite.
03:36Your concept, out of everything that you can execute,
03:40why Japanese?
03:43It comes from a personal place.
03:45Japanese food is my favorite.
03:47Okay.
03:48Even our family, Japanese culture.
03:49Alright.
03:50You can see that it's just the beginning.
03:51But when you think of Japanese cuisine, Japanese culture,
03:58what I think of is different.
04:02Okay.
04:03Because when you enter here, the greenhouse is beautiful.
04:07It feels like that.
04:08Is that right?
04:09We're after the greenhouse effect.
04:11That's exactly what we're looking for.
04:14Because you're right when you think of a Japanese restaurant.
04:17It's Izakaya.
04:18It's a bit dark.
04:19Yes.
04:20Black.
04:21A bit tight.
04:22Correct.
04:23Wood.
04:24That's the right city experience of restaurants in Japan.
04:28That's really authentic.
04:29Yeah.
04:30But we wanted to show an alternative experience that fits the surroundings.
04:34We'll take advantage of the cool weather.
04:37The beautiful rolling hills.
04:39The trees.
04:40Our environment.
04:41Which is very Japanese.
04:43When you go out of Tokyo, Kyoto, Osaka,
04:46these are the places that Japanese people like to go to.
04:49When you go out of the city, it's very bright.
04:52So we have ramen here.
04:54We have Maki.
04:55That's the Ebi Dragon Maki.
04:57Okay.
04:58That's the bestseller.
04:59Almost every table that goes to Zenzen would have one.
05:01That's our specialty roll because it has fried tempura inside.
05:05Okay.
05:06So it marries the best features of California Maki.
05:09Even the tempura.
05:10Tempura.
05:11Okay.
05:12There are a lot of textures in there, chef.
05:13If you notice, there's crunch.
05:15Yes.
05:16Actually.
05:17There's also umami.
05:18Yes, of course.
05:19And you didn't waste the crab meat on top.
05:22Yeah.
05:23The umami that you're talking about, I got it.
05:25Oh, I'm happy to hear that.
05:26In the rice, it's already delicious.
05:28Nice.
05:29And then as you bite into the perfectly cooked shrimp,
05:33the bounce of its cooking is also beautiful.
05:36Of course, when we talk about Japanese food,
05:39I said it, it's stereotypical.
05:41Yeah.
05:42Our ramen will not be missing.
05:43Of course.
05:44This is our black garlic shoyu tonkotsu ramen.
05:47Tonkotsu.
05:57With this bowl,
05:59and our Maki,
06:01I can already guess your dedication to that quality.
06:07Right?
06:08Yeah.
06:09So we have a donburi section.
06:10Donburi would be your Japanese rice bowls.
06:12Okay.
06:13It comes with a side of miso soup, which we've been enjoying earlier.
06:16I've been craving it for a while.
06:17With some stir-fried veg,
06:19and then some pickled ginger.
06:22That's the seasoning that has an impact on Filipino cuisine.
06:26They also love sweet sauce.
06:29Yeah.
06:30Definitely.
06:31Definitely.
06:32And then our bestseller in the udon line is this beef sukiyaki udon.
06:35You might want to mix the yolk.
06:38Because that's a critical part to make the sauce more rich.
06:42Yeah.
06:43Let's have a slurp.
06:47Mmm.
06:48Mmm.
06:49It's a spot that...
06:52It's good to hit once in a while.
06:54Yeah.
06:55There's a simplicity
06:57in combining salty and sweet.
07:01But the base is very savory.
07:05Correct.
07:06Broth.
07:07This is our strawberry shortcake.
07:09In a cube version.
07:11So you serve it like this?
07:13Yes.
07:14Some people take it home.
07:16That's nice.
07:17So we wanted it to be compact.
07:19Let's see if we can fit it in our heads.
07:23It's like we're in heaven.
07:26It's not too sweet.
07:27I'm happy to see what we intended to hit.
07:31Not too sweet, texture-focused.
07:33Yeah.
07:34Strawberry shortcake.
07:36That actually highlights the strawberry flavor.
07:43Thank you, Jay.
07:44How was that?
07:46So we took you on food adventures.
07:49You took us to restaurants and coffee shops.
07:53Right?
07:54That's right.
07:55And the last time I visited you,
07:58I made you a recipe from Ermat.
08:01Biryani.
08:02It was disgusting.
08:03Disgusting.
08:04It stung.
08:05It stung.
08:06But it worked.
08:07Yeah.
08:08So here it is.
08:09Since you're a farm-to-table guy,
08:12I brought you here.
08:13To the market.
08:14Of course.
08:15To Bukyan, Pasig, Mega Market, brother.
08:17Safe.
08:18Let's try the Rapsaroleta.
08:22How was your trip today?
08:24It's like having chicken today.
08:26Chicken and?
08:27We can have roast.
08:28Roast.
08:29Or steam.
08:30We can do that too.
08:31Okay.
08:32Let's go.
08:33Let's see.
08:341, 2, 3.
08:37How long have you been here?
08:383 days.
08:39Let's talk first.
08:45Pork.
08:46Pork.
08:47What's your typical trip with pork?
08:49Grilled.
08:50Grilled?
08:51Grilled.
08:52Okay.
08:53Let's grill there.
08:54I said chicken earlier.
08:55I didn't say chicken.
08:56Wait.
08:57Let's do it again.
08:59Grilled.
09:00Fried.
09:01Fried.
09:02Pork.
09:03Pork, right?
09:04What else?
09:05When it's fried, it's called Bagnet.
09:06Bagnet sounds good.
09:07Bagnet.
09:08Bagnet.
09:09Crispy Pata sounds good.
09:11Crispy Pata?
09:12Yes.
09:13Okay.
09:14That sounds good.
09:15Okay.
09:16Okay.
09:17So, Crispy Pata.
09:18When it comes to sauce, what do you think about it?
09:20What do you call their sauce?
09:22It has soy sauce, right?
09:23Soy sauce with soy.
09:24And mixed.
09:25No.
09:26Soy sauce with vinegar, calamansi, onion, and chili.
09:30That's it.
09:31How high is your tolerance for chili?
09:33It's high, right?
09:34Not really.
09:36But I can handle it.
09:37Okay.
09:38I'm not like before when I didn't have any tolerance.
09:40Now, I can handle it.
09:41Okay.
09:42Here it is, brother.
09:43Your requested Pata.
09:44It's ready.
09:45Sir, can I have some Pata?
09:48There.
09:49Okay.
09:51The good thing about this Mega Market is that they have good sections.
09:56Earlier, they had a meat section.
09:58Now, they have vegetables and fruits.
10:01I'll introduce you to a new vegetable.
10:03What is it?
10:04This is delicious.
10:05It's not Malawai, right?
10:06No.
10:08Food Explorers, you know this, right?
10:10Andjai doesn't like okra because it's Malawai.
10:13So, we'll just replace it with this so that it's not Malawai.
10:17While I was preparing the ingredients for our market,
10:20Andjai made a detour first to visit the famous Kanin Queen of Mutianang Pasig Mega Market.
10:27Don't you remember the name, Tita Rose?
10:29There.
10:30Tita Rose has a name tag.
10:31It's big.
10:33I'm excited.
10:34I might be able to experience it.
10:36Let's start with the milk.
10:41There.
10:42It's delicious.
10:44I'm still hungry.
10:45It's delicious.
10:46But of course, we're not going to skip the cassava.
10:48Of course.
10:52It's delicious.
10:53Of course.
10:55It's not too sweet.
10:57The seasoning is just right.
10:59Tita Rose, what's the secret?
11:00Love.
11:01Love.
11:03I invite you to come here in Tita Rose, in Pasig Mega Market.
11:09We open at 4.30 or 5.
11:17Next time you go to Tagaytay,
11:19go for an ultimate barcada bonding experience in a place that offers healing and relaxation.
11:25Both for humans and their furry friends.
11:30Cada Cafe started off as an idea by our family.
11:35We actually had extra space here in the training complex.
11:39So, we were like, oh, we should put up a cafe shop because my parents,
11:48actually the whole family loved it.
11:50Cada Cafe is actually just a bonus of all the activities that you can do here.
11:56So, you could have a shoot, you could train your dog,
12:00you could have your Krav Maga training,
12:03you could have your sound healing or your Kundalini yoga.
12:07In the end, you can have coffee.
12:10The name Cada was from my dad's friend group.
12:14So, it's short for barcada.
12:18Aside from the activities that you can do in the compound of Cada Cafe,
12:22you are also invited to visit their private garden.
12:25I sometimes give them away to our friends, relatives, whoever wants.
12:31If you want, you can go home.
12:34It's for our personal use.
12:36We have a lot of dill and then the petchay.
12:39It's for our personal use.
12:41We have a lot of dill and then the petchay are always in bloom.
12:45Yes.
12:46Petchay are all year round.
12:48And for some reason, arugula.
12:51So, arugula is, you know, abundant here.
12:55That's kangkong right there, calamansi.
12:58And we have the chickens for our eggs.
13:02It's nice that you're maximizing a supposedly idle part of your property.
13:08Normally, for others, this is just a Bermuda.
13:11I'm not trying to romanticize it, but that's how we pretty much grew up in the province, right?
13:18I mean, every morning, you work to water the fields.
13:21And then after a few weeks, you harvest.
13:24And there's this certain enjoyment, fulfillment that you get to have when you're part of that process.
13:33Some might wonder, what do you bring back when you go to Tagaytay, Alfonso, the area?
13:40A lot of people would say, the food, the vibe, the drinks.
13:48But for me, for someone who's lived here for a few years,
13:55I think it's that unique spirit of the nature here that makes me want to come back.
14:01Cada cafe for me, having to meet the owners.
14:06Bukodun sa simplicity of what they're serving,
14:09just the pure honesty of wanting you to be disconnected.
14:14And just reflect on what you have, and be thankful.
14:20Ang haba nung litania ko para introduce sa inyo, kasi na-enjoy ko talaga yung kanilang ginger tea.
14:25Yun yung nararamdaman ko kanina while enjoying yung very hot.
14:29And may intensity din kasi sya.
14:32Strong yung in order ko na ginger tea.
14:42Just to show you how generous yung grated ginger.
14:48Ayan no?
14:49So syempre, hindi mo sasayamin yan.
14:54So we have here a beautiful creation.
14:57Ube crema latte.
15:02What makes the ube crema special, we have a certain way of drinking it.
15:09That special way makes the drink whole.
15:14Tip lang sa ati ni Jared, is para mas ma-enjoy mo lang,
15:17suggestion nyo lang naman nyo to, for you to experience yung kanilang concoction is,
15:23pull mo yung spoon, so may mai iwan dyan na generous serving of ube halaya.
15:35Kainin mo sya.
15:39Alam mong yung halaya nila is hindi galing sa supermarket.
15:44You can still feel yung bits, chunks ng ube.
15:50It makes you understand na there was a lot of effort involved.
15:55Crema coffee is an Americano with crema on top.
16:00What's special about it is that you don't really see people use crema around here.
16:07So we try to integrate Americano with a little bit of a soft and sweet cloud on top of it.
16:17It's a perfect combination of bitter, sweet, creamy,
16:22and then top ng yung bits ng milk chocolate.
16:27Solid na pampagising to.
16:29Lalo na dun sa, medyo gusto nila may angas yung kanilang coffee.
16:34So for me, solid talaga.
16:38As you unplug from the noise of the outside world,
16:41you'll also be able to experience healing kapag sumali ka sa kanilang kakaibang wellness class.
16:46Hi, this is sound healing.
16:49And let me, I'll be using all these instruments.
16:53And I'll be introducing you to some sounds.
16:58And I'll be using the gong.
17:01So the sound is a complementary healing for your body, mind, and spirit.
17:12It also stops the external and your internal noise.
17:18Inhale deep.
17:21Exhale.
17:24Inhale to begin.
17:26Om Namah Gurudev
17:56Om Namah Gurudev
18:19Om Namah Gurudev
18:26Om Namah Gurudev
18:37One, two, three.
18:39Kanina, fried pork ang piniling combination ng kapsa ruleta para kay Andjay Anson.
18:44Ngayon, oras na para iluto ang putahing kinikrave ng ating kapuso foodie na pipigyan ko ng kakaibang angas.
18:53So special request ni Andjay.
18:56Nanataon saka binigay ng kapsa ruleta natin.
19:00Crispy pata.
19:02Okay, so traditionally when you're going to do crispy pata,
19:06pakukuloan mo yan sa stock na may aromatics.
19:10May bawang, sibuyas, laurel, peppercorns, patis.
19:16Minsan yung iba naglalagay ng luya.
19:18But since nandito tayo sa outdoor, we don't have the luxury of time.
19:24So traditionally, you would cook this like so.
19:30But since again, we're just looking for ways para mas mapadali at mapabilis yung ating cooking process,
19:37I'm going to debone it.
19:38So we save this for stock and then we work on our deboned na pata.
19:44So we're just gonna season this with generous amount of salt and pepper.
19:47Saka natin lalagyan ng ating bawang.
19:53Then we roll.
19:54Using a pot, ididi-fry na natin sya direkta.
19:57Ito lang yung pagkakaiba dun sa traditional crispy pata na pinalambut pa sya.
20:02So that the crispy pata will be soft.
20:04Pagka-chop pa rin.
20:07And that's our crispy pata.
20:09Now, I'm going to put a little bit of water.
20:11So that the crispy pata will be just slightly soft.
20:13So I'm going to put a little bit of water,
20:16and I'm going to put a little bit of water,
20:17so that the crispy pata will be just slightly soft.
20:19And when you put the water,
20:20This is the only difference compared to the traditional crispy pata that needs to be softened,
20:24rested, and then fried.
20:27This one, we're going to fry it directly.
20:30We're now frying our crispy pata.
20:33I think there's more than enough time for us to prepare our side dish,
20:37which is the texture that Anjay doesn't like,
20:41from okra,
20:43which is said to be slimy.
20:46That's why we replaced it with okra.
20:50Fortunately, he doesn't know what slimy is.
20:53That's why later, when he swallows our soup,
20:56it's like dinengding,
20:58he'll still be able to taste what he doesn't like.
21:01And hopefully, I'll be able to achieve my goal
21:04that he'll appreciate it this time.
21:20♪♪♪
21:43Now that our squash is ready,
21:45let's put our sliced squid,
21:48and I'll turn off the stove.
21:53Last component, let's prepare our sauce.
21:56Ma'am, can I buy some mangoes?
21:58♪♪♪
22:14I didn't put anything here that you didn't see that we bought.
22:17I saw that you bought a lot of okra.
22:20I knew it.
22:22No, I won't do that to you.
22:24This is what you requested.
22:26Crispy Pata with Saluyot Soup.
22:30That's the only thing I'll introduce to you.
22:32What's this?
22:34There's nothing special about it.
22:36There's no okra in this.
22:38It's like our first bite.
22:42I don't know about you.
22:44Why are you laughing?
22:47You're making fun of me.
22:51It's good.
22:53Explain the texture of the Saluyot.
22:57It's a bit sticky.
23:01It's a bit slimy.
23:03It's like an okra.
23:05It's like an okra.
23:07But it tastes good.
23:09And it's perfect with squash.
23:11Let's go.
23:14What's the sauce?
23:16Mango?
23:18Yes, sir.
23:20I thought the sauce should be salty.
23:24But it's sweet.