Aired (April 14, 2024): After his flashback barista experience, Josh Ford now takes us on a tour of the Common Folk Coffee Bar's menu! Kim De Leon and Patricia Coma also join in on the food adventure at the Drunken Pig Gastrobar!
Join our exciting food exploration and learn the process of food preparation with Chef JR Royol. Catch 'Farm to Table' every Sunday on GTV.
Join our exciting food exploration and learn the process of food preparation with Chef JR Royol. Catch 'Farm to Table' every Sunday on GTV.
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FunTranscript
00:00 [LAUGHTER]
00:02 [NON-ENGLISH SPEECH]
00:07 Oh my gosh.
00:09 [NON-ENGLISH SPEECH]
00:14 [NON-ENGLISH SPEECH]
00:21 So Troy, [NON-ENGLISH SPEECH]
00:23 [NON-ENGLISH SPEECH]
00:27 to know how to grow and grow a kale
00:30 Once you harvest the kale, don't cut it like lettuce. You can do it one by one.
00:37 We'll also try the winner dishes.
00:40 This is one of the ingredients that celebrate the birth of Mrs. Heidi, her labog.
00:46 And the fresh ingredients of the dishes we'll be making?
00:51 From a simple garden in Bulacan, that is carefully taken care of by a YouTube content creator and internet personality.
01:00 Mrs. Heidi is giving me a plant.
01:20 You're really good!
01:22 Half a head of pork that has been tenderized for 6 hours and fried until the skin is crispy.
01:36 That's the drunken pig face that our beloved Kim De Leon and Patricia Coma tasted
01:43 when they went on a food trip here at Drunken Pig Gastropub in Quezon City.
01:48 The rice is so big.
01:50 Do you want some rice?
01:52 It's so tender, but it's so crispy on the outside.
01:58 With chilled vibes and delicious food,
02:01 I'm sure the whole group will enjoy their food adventure here.
02:05 Along with their specialties, their signature drunken pork belly that has been cooked for 10 hours.
02:13 (music)
02:15 Your lips are oily.
02:23 Cut.
02:25 Their Sinigang here is served with sizzling and gravy.
02:29 I'll also have some gravy.
02:31 Try the gravy.
02:33 This one.
02:37 The gravy is so good.
02:39 It's like Sinigang gravy.
02:41 (laughs)
02:43 It's salty, but in a sticky way.
02:49 And it's coated with the pork.
02:51 The pork belly is so coated.
02:53 It's so good.
02:55 The drunken pig also served the squid eggs in their Paella Negra and Seafood Marinara made with black pasta.
03:03 I need some shrimp.
03:05 I'm afraid to try it because I can't really eat squid eggs.
03:09 I'm afraid of squid ink.
03:11 But it's good.
03:13 This Seafood Marinara has shrimp, shrimp, and halaan.
03:27 Their bar chow has a lot of flavors.
03:31 Guys, let's eat.
03:33 (laughs)
03:35 There's a lot of food.
03:37 It's pickled onions.
03:39 That's why it's a bit sour.
03:41 It's good.
03:43 I was looking at this earlier.
03:47 Does a friend have a sweet tooth like Patricia?
04:03 (music)
04:05 Sugar rush.
04:09 I love it.
04:11 It's so creamy.
04:13 Vanilla.
04:15 While Kim is having a nightcap with a twist.
04:19 I want to try the Negroni, sir.
04:21 Negroni? Is that a good one?
04:23 Yes, sir.
04:25 Okay, let's try the Negroni.
04:27 Sir, why did you suggest Negroni to me?
04:29 It's because your personality is like a pretty boy.
04:33 You're a little hard or gene-based.
04:35 And you're more fluent in your sweetness.
04:39 Cheers, food explorers.
04:45 It's good.
04:53 (music)
04:55 We'll be back here at Drunken Pig Gastropub.
05:03 Do you know who we want to invite?
05:05 I know.
05:07 Joem.
05:09 He's the one who eats the most when we're taping.
05:11 Right?
05:13 Speaking of Joem Bascon,
05:15 food explorer,
05:17 watch "Akasawa ng Asawa Ko"
05:19 on GMA Prime
05:21 from Mondays to Thursdays
05:23 every night, 35pm.
05:25 Cheers!
05:27 Cheers!
05:29 Hello, plantito and plantita.
05:31 Good day to you.
05:33 Who said you need to dig hectares of land
05:35 to bring the legit farm-to-table food experience
05:37 to your community?
05:39 For the trending online plantita
05:43 and YouTube content creator
05:45 whose name is Heidi Escobanez,
05:47 the rooftop of the house
05:49 is full of vacant lots
05:51 to grow fresh vegetables.
05:53 And it's a hit
05:55 on her YouTube channel,
05:57 Heidi's Garden.
05:59 Her garden in Bulacan
06:01 is one of the places we visited
06:03 in our food adventure today.
06:05 I'm an
06:07 agriculture teacher,
06:09 elementary.
06:11 I also finished
06:13 B.S. Practical Arts
06:15 in the area of agriculture.
06:17 Until I retired,
06:19 I said,
06:21 "I'll do rooftop gardening."
06:23 My son said,
06:25 "Since we have a pandemic,
06:27 can I
06:29 video you?"
06:31 He said,
06:33 "Let's try."
06:35 That's when I got inspired
06:37 because there are a lot of people
06:39 who want to plant.
06:41 And there are a lot of people who have planted.
06:43 It's a different place,
06:45 but for now,
06:47 I have 528,000 followers.
06:49 From her rooftop garden in Navotas,
06:53 Heidi's mom
06:55 continued her hobby
06:57 when they moved to Bulacan.
06:59 My son moved in just a month ago.
07:01 The subdivision
07:03 called
07:05 the Homeowners Association
07:07 for a meeting.
07:11 I went with him.
07:13 It was mentioned that
07:15 you can plant in vacant lots.
07:17 When the owner
07:19 comes, just give it to him.
07:21 Or when he comes
07:23 and wants your vegetables, give it to him.
07:25 Here, I'm here
07:27 in this vacant lot.
07:29 It's full of rice paddies.
07:31 I do this
07:33 here.
07:35 I also plant roots here.
07:37 I planted them so I can plant vegetables.
07:39 So, all of the
07:41 vegetables I can plant
07:43 are here.
07:45 I planted them
07:47 on the back of the house,
07:49 on the side of the house.
07:51 I also planted them across the house.
07:53 Gardening helped me a lot.
07:55 Especially,
07:59 I'm old now.
08:01 When I wake up in the morning,
08:03 I can exercise.
08:05 When a plant grows,
08:09 it's already happy.
08:11 I feel joy.
08:13 I'm very happy.
08:15 Especially, when it's time to harvest.
08:17 There's no
08:19 substance.
08:21 There's no
08:23 cleanliness
08:25 of the food I eat.
08:27 Aside from the vegetables we usually taste,
08:29 there's also the rice paddies
08:31 planted and grown by
08:33 Hidy's mother in her garden.
08:35 We sometimes
08:37 encounter this when we visited
08:39 Sunnyville Farms in Quezon City.
08:41 The rice paddies like this,
08:45 they don't have any fruits yet.
08:47 So, for planting,
08:49 Hidy's mother gives me the leaves.
08:51 The rice paddies need to be soft.
08:55 The leaves are for cooking.
08:59 Because it's easy to
09:01 soften when it's cooked.
09:03 I see.
09:05 Mmm.
09:07 This is one of the
09:09 ingredients that is celebrated
09:11 in Pinanggalingan by Hidy.
09:13 It's called labog.
09:15 It's a common
09:17 sour ingredient in Ilo-Ilo.
09:19 When we first met,
09:21 I asked online
09:23 what are the dishes
09:25 that are used for this.
09:27 Usually, it's sinigang,
09:29 it's served with fish.
09:31 Basically, anything that
09:33 has a sour taste,
09:35 it's used by
09:37 food explorers in the South.
09:39 Basically, I'm a fan
09:41 of bangus.
09:43 It's a very simple ingredient.
09:45 We'll just stuff the labog
09:47 in our bangus.
09:49 We'll just mince it.
09:51 Hidy's mother said that the tip is
09:53 when you're going to
09:55 get something to use,
09:57 to cook, is to make sure
09:59 that the part with the
10:01 seeds is still intact.
10:03 Meaning that there are no seeds
10:05 or flowers that are still growing.
10:07 After we mince the
10:11 leaves,
10:13 we'll roll it.
10:15 I just want to slice it thinly.
10:17 This is also the sliced onion.
10:27 Before we put the
10:29 sliced labog, I'll just put
10:31 a little salt and of course,
10:33 pepper.
10:35 Then, our labog.
10:43 Since we've seasoned
10:47 our stuffing, when you're going to season
10:49 your protein,
10:51 in this case, our fish, make sure that
10:53 you'll just remember to put salt
10:55 or any other seasoning
10:57 that you have.
10:59 We'll just cook our stuffed
11:15 bangus in the oven until it's cooked.
11:17 Later,
11:19 we'll see if Hidy's mother's
11:21 combination of labog and bangus
11:23 will match her taste.
11:25 While I'm at home
11:27 in Hidy's mother's garden,
11:29 Josh Ford,
11:31 a young actor, is also at home
11:33 in his modern coffee bar
11:35 in Katipunan Avenue in Quezon City.
11:37 Hello, Food Explorers!
11:39 We're here at Common Fault Coffee Bar.
11:41 This feels like home because,
11:47 fun fact, I was a barista in the UK.
11:49 This is familiar to me.
11:51 But not this one.
11:53 This is a lever-type
11:55 espresso machine. Mine is automatic.
11:57 But this one is crushed.
11:59 I don't know how.
12:01 Sir Choi will help us.
12:03 He is the chief extraction officer.
12:05 Sir Choi!
12:07 This espresso machine is very unique.
12:09 It is a manual,
12:11 hand-pull, so you use a lever
12:13 to extract the coffee.
12:15 Can I try? Sure, sure.
12:17 That's heavy. You're rinsing out the old water.
12:19 You're removing the dirt.
12:21 Go all the way down.
12:23 With force? With force.
12:25 There you go.
12:27 Don't be afraid.
12:29 There you go.
12:31 Guys, I think I made a mistake.
12:43 That's not enough froth.
12:49 I'll be working here tomorrow.
12:51 We're hiring for janitor.
12:53 This is vanilla bean latte.
12:59 This is what Sir Choi and I made earlier
13:01 but I failed. He taught me again.
13:03 Let's try it.
13:13 Mmm.
13:15 Mmm.
13:17 Guys, I'm not a coffee lover
13:19 but this coffee
13:21 Mmm. It's delicious.
13:25 Let's try this.
13:27 This is baby Chino.
13:29 For kids like me.
13:31 This has chocolate, marshmallow,
13:33 and vanilla.
13:35 Cheers. Let's try this.
13:37 Ooh.
13:39 It also has froth.
13:41 It's very milky.
13:43 I want to try the marshmallow.
13:45 Here's the marshmallow.
13:47 You see that?
13:51 Mmm.
13:55 Mmm.
13:59 After being tested by Josh Balican
14:05 as a barista,
14:07 he also tried
14:09 the food offered by
14:11 Common Folk Coffee Bar.
14:13 He said it's like a pesto-based
14:15 chicken dish.
14:17 I really like pesto. I'm a big fan.
14:19 Normally, it's on pasta
14:21 and this is on a toast.
14:23 It's quite interesting. Let's try it.
14:25 Mmm.
14:29 You see that?
14:35 The pesto has a strong taste and it's delicious.
14:37 The chicken is very soft and nice.
14:39 Very tender.
14:41 Mmm.
14:45 This is a balsamic glaze.
14:47 Let's try it with this. Maybe it adds more flavor.
14:49 Mmm.
15:05 Let's try
15:07 the Double Smash
15:09 Cheeseburger.
15:11 As you can see, there's a side of ketchup,
15:13 there's wedges,
15:15 and you can see the cheese, the onions,
15:17 lettuce.
15:19 That's what makes a perfect burger.
15:21 Mmm.
15:25 For me, this is a perfect burger.
15:27 As soon as you bite into it, it's already juicy.
15:29 And the onion. I love onion.
15:31 I love the lettuce. I love the beef.
15:33 I'll have this one.
15:35 Mmm.
15:39 Guys, it's delicious.
15:41 Let's try the Salmon To Love.
15:55 As you can see, this salmon
15:57 is on top
15:59 of the bread. Cheers again.
16:01 Cheers again.
16:03 You can see that
16:13 Josh is still ordering
16:15 his food on the road.
16:17 So guys,
16:19 this is the Iced Cocoa Americano.
16:21 It's called "cocoa" because
16:23 it has coconut water.
16:25 The thing I like about
16:27 this coffee bar is that it's very modern
16:29 but at the same time, you feel at home.
16:31 The drinks,
16:33 there's baby chino for the babies
16:35 and then the latte for the adults.
16:37 And the food, the food was
16:39 splendid. It was so delicious.
16:41 There's a lot of variety, a lot of mix.
16:43 You can have salmon, you can have a toast,
16:45 you can have a burger.
16:47 It was overall a really good experience.
16:49 So if you're
16:51 doing something for free,
16:53 come and visit here.
16:55 Bye guys.
16:57 [music]
16:59 [music]
17:01 [music]
17:03 [music]
17:05 [music]
17:07 So we're just going to prune it? Yes.
17:09 We're just going to prune everything.
17:11 Okay. And the big ones,
17:13 we can't use them anymore? No.
17:15 Is it bitter? Not yet but
17:17 it's already a parent.
17:19 But it's still
17:21 delicious.
17:23 It's sweet, ma'am.
17:25 But it's just harder than the usual.
17:27 Yes.
17:29 And this, ma'am,
17:31 is unlimited supply if
17:33 it's properly taken care of. Yes.
17:35 The higher, the higher
17:37 we are.
17:39 [music]
17:41 [music]
17:43 [music]
17:45 Now for our chicken and spinach
17:47 empanada, of course, the first component
17:49 we're going to do is the dough.
17:51 So we have here our all-purpose flour.
17:53 [music]
17:55 And then our
17:57 sugar, baking powder,
17:59 and we'll just mix it
18:01 together. So this is
18:03 our dry ingredient.
18:05 So once it's mixed, the first thing
18:07 that we need to cut in
18:09 is our butter.
18:11 [music]
18:15 And then we'll just rub
18:17 our flour on the butter
18:19 so that
18:21 the dough has a
18:23 perfect consistency.
18:25 So once we've rubbed in
18:27 our all-purpose flour
18:29 on our butter,
18:31 if we still haven't gotten the right consistency,
18:33 we can add gradually
18:35 cold water.
18:37 So it's advisable that if you're going to
18:39 add cold water,
18:41 it's more or less
18:43 one spoon each. And again,
18:45 stress on the cold water
18:47 because since a large portion
18:49 of our recipe is butter,
18:51 if you're going to add
18:53 warm or room temperature water,
18:55 it will melt.
18:57 So to get a better
18:59 consistency, it's advisable
19:01 to add cold water.
19:03 So this is
19:05 the consistency we're looking for.
19:07 It's not sticking to our hands anymore.
19:09 We'll just let
19:11 this rest and chill in the fridge
19:13 for at least 30 minutes
19:15 until it hardens a little.
19:17 [music]
19:19 [music]
19:21 [music]
19:23 Our food adventure today
19:25 is brought to you by Nanay Heidi
19:27 who is popular online because of
19:29 videos that share
19:31 how to grow
19:33 fresh vegetables in a jar.
19:35 Like what our idol
19:37 Plantita said,
19:39 anyone can do this.
19:41 So instead of
19:43 buying fresh vegetables,
19:45 grow it yourself
19:47 in your own garden.
19:49 One of the in-demand vegetables
19:51 that many people like
19:53 to make their lifestyle healthier
19:55 is the leaf cabbage,
19:57 also known as kale.
19:59 It's considered a superfood
20:01 and it's proven to help
20:03 strengthen the immune system,
20:05 help with high blood pressure,
20:07 and lower
20:09 the risk of cancer.
20:11 According to our friend
20:13 from Fresco Farm,
20:15 Marilyn Buenaventura,
20:17 we can grow it in our own
20:19 garden.
20:21 And it's very simple.
20:23 For those who want to grow
20:25 kale, you need to
20:27 first plow the soil.
20:29 [music]
20:31 [music]
20:33 In each hole
20:35 of the plow,
20:37 there's a bottle.
20:39 After plowing,
20:41 you cover it
20:43 with a sack.
20:45 Before covering it with a seedling tray,
20:47 the soil
20:49 that has cocofeet
20:51 must be wet.
20:53 Because it's used
20:55 to keep the soil moist.
20:57 The soil that has
20:59 cocofeet. Then,
21:01 you cover it with anything.
21:03 We usually cover it with a sack.
21:05 While
21:07 it's still covered with a sack,
21:09 you need to
21:11 cover it with a sack.
21:13 As long as it's safe to plant.
21:15 After three days, you'll see it sprout.
21:17 It means
21:19 that the plant is of good quality.
21:21 Almost three weeks,
21:23 it depends on the temperature.
21:25 Sometimes, it's sunny.
21:27 It also depends on the greenhouse
21:29 where you put
21:31 the seedling tray.
21:33 You'll see that the leaves have grown.
21:35 Before transplanting it,
21:37 you need almost
21:39 two to three leaves.
21:41 The length of the plant
21:43 should be around
21:45 two inches.
21:47 After transplanting,
21:49 you'll see
21:51 that it's ready to be transplanted.
21:53 You can now transplant
21:55 the cocofeet.
21:57 After planting the kale,
21:59 especially if it's new,
22:01 you need to water it four times.
22:03 If it's big,
22:05 it's ready.
22:07 For those who want to plant kale in a bag,
22:09 it's very simple.
22:11 You can put it in a bag
22:13 or empty containers.
22:15 Put some good soil
22:17 on the sides
22:19 and water it.
22:21 When harvesting kale,
22:23 don't cut it
22:25 like lettuce.
22:27 You can cut it one by one.
22:29 When you need to blend it,
22:31 cut it one by one.
22:33 Before transplanting,
22:35 avoid cutting the kale
22:37 so you can harvest it later.
22:39 As long as it's protected
22:41 and no insects will get in,
22:43 harvesting kale will last.
22:45 Earlier,
22:53 we started making our chicken and spinach
22:55 empanada by preparing the dough.
22:57 While we're chatting,
22:59 it's time to make the filling.
23:01 Let's start by
23:03 softening the potatoes
23:05 which is the starch component
23:07 of our filling.
23:09 Once it's half-cooked,
23:11 we can remove it.
23:13 We'll use the same pan
23:15 and if there's more liquid,
23:17 we'll blanch the spinach.
23:19 Cut it
23:21 so it'll cook faster.
23:23 Let's put it in the boiling water
23:27 and let's give it
23:29 1 minute.
23:31 We can remove it now.
23:33 Make sure to squeeze out
23:35 the excess water.
23:37 Also,
23:41 the protein component,
23:43 you can cook any other protein.
23:45 If you want fish,
23:47 pork, beef,
23:49 make sure it's cooked
23:51 and ready to eat.
23:53 Season it with salt and pepper
23:55 and mix.
23:57 For the
23:59 assembly of the empanada,
24:01 we rolled the dough
24:03 thinly.
24:05 We put the filling
24:07 and then
24:09 we sealed it with a fork.
24:11 You can use an oven
24:17 to cook the empanada
24:19 but you can also use
24:21 a deep pan.
24:25 And of course,
24:27 you can also fry the empanada.
24:29 [Music]
24:31 [Music]
24:33 Go!
24:47 Let's eat!
24:59 The sourness is delicious.
25:01 At the age of 64,
25:05 it's amazing to see that
25:07 even after a few years
25:09 since she retired from teaching
25:11 at the school,
25:13 she still shares her knowledge
25:15 and inspiration with many.
25:17 Now, not only in the 4 corners
25:19 of the classroom,
25:21 she serves as a teacher.
25:23 Even in the corners of the world,
25:25 there are people who learn from her
25:27 and there are also videos that she posts online.
25:29 I can save
25:33 on my budget
25:35 for food.
25:37 I don't buy vegetables anymore,
25:39 I just sell them.
25:41 So if you have the ability
25:43 like me,
25:45 and even stronger than me,
25:47 you can also plant.
25:49 [Music]
25:51 [Music]
25:53 [Music]
25:55 [Music]
25:57 [Music]