Aired (October 22, 2023): Chef JR Royol doesn't just showcase the correct way to gather gabi but also teaches us how to make a delicious Laing.
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00:00 You'll notice this small stream.
00:02 A lot of garbage is spreading and gathering.
00:07 Just make sure not to cut the end or the top.
00:10 It's important to remove the skin.
00:18 This is an air patch.
00:21 So it won't be itchy.
00:23 There.
00:25 The layer is very thin.
00:29 For our Gabi recipe,
00:31 we can call it "Laying" because it has coconut milk.
00:34 And of course, the one we foraged earlier,
00:36 which is just a bunch of garbage around.
00:40 I don't think it was planted by Chef Nenet.
00:43 So let's prepare our aromatics.
00:46 The onions.
00:54 The garlic.
00:58 The garlic.
00:59 We'll cut the stem of the Gabi into 1-inch portions.
01:08 Let's put the stem.
01:10 At this point, let's add the coconut milk.
01:27 We have a lot of Hibe.
01:28 Let's season it with salt and pepper.
01:33 Let's portion the lechon we foraged earlier.
01:37 Let's put it in the pot.
01:42 Let's boil the soup.
01:50 We can serve it now.
01:51 Hey, it's cooked, Chef!
01:54 It's cooked!
01:56 Chef, we have rice now.
01:57 It's ready.
01:59 You won't be embarrassed.
02:02 We have Gabi con Lechon.
02:05 Wow!
02:06 It's like I'm looking for chili.
02:10 Gabi!
02:14 I've tasted a lot of dishes,
02:16 but this is one of the most delicious dishes I've ever seen.
02:19 You know,
02:20 since we started eating,
02:24 we've been eating.
02:26 Is this right?
02:28 Since I saw you eating,
02:31 we're going to finish eating.
02:33 Anyways, guys, you have no choice.
02:36 Best job ever!
02:38 Yeah, man!
02:39 In the pouring rain,
02:44 Ma'am May and Kuya John and I looked for a place to stay in the cold.
02:49 And Chef Nenet didn't force us
02:52 to eat rice and chocolate batirol.
02:55 For those who are wondering what's this rice wrapped in leaves,
02:59 it's made with squash and balinghoy.
03:02 It's a simple dessert.
03:05 [music]
03:23 You can combine cassava and squash.
03:28 Plus, it doesn't have sugar.
03:30 So, the sugar that's used in the batirol
03:35 is a little bit bitter because of the chocolate.
03:38 So, what a perfect combination.
03:39 While I was eating, I thought,
03:41 "Kuya, I want to wish you a happy Christmas."
03:43 Right?
03:44 "Merry Christmas!"
03:45 That's what I'm saying.
03:46 I want to do something.
03:47 Yes.
03:48 I was nervous.
03:49 I thought you wouldn't give me anything.
03:51 I really didn't have anything to give.
03:52 But you said you were surprised
03:55 by the taste of the balinghoy and the batirol.
03:57 That's right.
03:58 How did you get surprised?
03:59 You were like, "Aww!"
04:00 That's what I'm saying.
04:01 You were the one who got surprised.
04:03 "Whoa!"
04:04 The highlight that I want to do today is foraging.
04:09 Thanks to Farm to Table,
04:10 I learned a new word that I can use.
04:15 Foraging is when you can get what you see available
04:20 and serve it on the table.
04:24 That's the exciting part.
04:25 I learned that there are many uses for the things we saw earlier.
04:31 And of course, we're communing with nature.
04:35 [music]
04:44 [music]
04:51 [music]
04:56 [BLANK_AUDIO]