Aired (May 12, 2024): Alongside Euleen Castro’s Baked Salmon, Chef JR Royol also prepares for her an Ampalaya Ensalada to maybe change her mind about the bitter vegetable!
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00:00 [MUSIC PLAYING]
00:03 Hello, Chef!
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00:16 Oh, yes.
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01:46 - It's baked! - It's baked!
01:48 - It's baked! - It's baked!
01:50 All right.
01:51 So, the farmer's market.
01:54 We can find a lot of fish.
01:56 Let's find out if they have fresh salmon there.
01:59 I'm going to try.
02:00 - All right. Let's go! - Let's go!
02:02 - Since you like salmon... - Yes.
02:09 I'll give you some.
02:11 Of course, you're our guest.
02:13 - We need to eat it. - I'm so lucky to have a guest like you.
02:16 - I'm so happy to be here. - Sir.
02:18 How much is a kilo of salmon?
02:19 - 820. - 820.
02:21 - Salmon. - Salmon.
02:22 - 820, please. - Salmon.
02:24 - Belly. - Belly.
02:26 - Meat. - Meat.
02:28 - 1,250 pesos. - 1,250 per kilo.
02:31 - It's filleted. - Filleted.
02:33 Okay.
02:34 You're so fancy, sir.
02:37 So fancy.
02:40 It's so fancy here at the farmer's market.
02:43 I only go to the market to buy fish.
02:46 That's so fancy.
02:47 Where are your bitter gourds from?
02:53 - Pangasinan. - Pangasinan.
02:55 But if Yoline thinks that we're just going to give her her favorite dish,
03:02 she surely won't expect a twist
03:04 that I'll add to her request for a baked salmon.
03:07 [Groans]
03:08 It's not so bad. It's bad.
03:18 [Laughs]
03:20 [Laughs]
03:21 It's so good.
03:22 [Upbeat music]
03:25 So this is what we bought, Yoline.
03:33 - Here's the salmon. - Your request.
03:36 This is the fillet that we made for Kuya.
03:41 Yes.
03:42 So, let's see.
03:44 I'll just put that there.
03:46 And this is what we left.
03:49 - That's the one that hasn't been filleted. - Yeah.
03:52 - You'll fillet it? - Yeah.
03:53 Let's just show it to our viewers so they can get an idea that this is doable.
03:58 The reason why you'd want to do this,
04:00 to learn how to fillet your own fish,
04:04 is because you'll be able to save money.
04:06 Especially if you're going to make this into a living.
04:10 If you're going to fillet it, the price will be higher.
04:13 - So we'll just remove the scales. - Even the scales.
04:16 You have the option to leave it there,
04:19 but to make your experience more consistent,
04:24 so you won't have to worry about it sticking.
04:26 - Because instead of being tough, it's slippery. - Yes.
04:30 [Upbeat music]
04:40 So yeah, basically we're just going to line our tray with...
04:46 Why banana leaf?
04:48 You can definitely use silicon mat, wax paper.
04:53 - Oh, so it's okay? It won't burn? - No.
04:56 For the dish that I'm preparing for you, I'm not going to overcomplicate it.
05:00 I want to highlight the taste of your favorite salmon.
05:04 So we're just going to use salt and pepper and butter.
05:08 But just to add a layer, we're just going to rub it.
05:12 I think this is ready for our oven.
05:18 With this thick and this big portion,
05:21 more or less it would give us 30 to 45 minutes to bake.
05:25 Our food adventure continues at the farmer's market
05:29 with the vlogger and the famous Yobab, Yolene Castro.
05:34 The first one to go around is our Rob Zangroleta.
05:38 - I hope it's steak. - Oh, okay.
05:40 The challenge is to cook a baked dish using a fish as the main ingredient.
05:46 And it seems like Yolene was lucky to go around
05:49 because it's included in her favorite baked salmon.
05:52 What she doesn't know is that I have a new side dish plan for her.
05:57 - Hi, ma'am. - Hi.
06:00 - Where did you get your bitter melon? - Pangasinan.
06:03 Okay.
06:04 Yolene told me earlier that our guest doesn't eat bitter melon.
06:10 - They're kind. - Have you eaten bitter melon, ma'am?
06:13 Yes, if it's cooked well.
06:16 We're not going to cook this. I'm just going to make an ensalada.
06:19 - They're kind. - Yes.
06:21 She also likes vegetables, so I'll get some more.
06:26 Here.
06:28 Hold this.
06:31 [music]
06:33 Since Yolene doesn't like bitter melon,
06:40 I'll take the chance and opportunity to change her mind
06:46 about what she doesn't like about our bitter melon.
06:50 I'll give her a different contrast to the bitter flavor
06:53 that I suspect she doesn't like.
06:57 We'll make an ensalada or kilawin of bitter melon.
07:01 Slice the bitter melon thinly.
07:06 Then, soak it in vinegar with salt, pepper, and a little bit of sugar.
07:13 We'll season this with salt, pepper, and sugar.
07:24 [music]
07:26 While we're waiting for the bitter melon to soak,
07:31 let's chop the onion.
07:33 [music]
07:35 Then, the vinegar.
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07:44 [music]
07:46 A big surprise is waiting for you in the PK Man.
07:59 Our Rapsaroleta treat for vlogger and comedian Yolene Castro is almost ready.
08:06 And to complete the delicious baked salmon combo with surprise and bitter melon ensalada,
08:12 we'll add some lovey-dovey butter vegetables.
08:16 We'll make a quick side dish.
08:18 [music]
08:41 I saw that the bitter melon is really cooked.
08:44 We're not gonna escape from this.
08:46 What if I just go home?
08:48 Of course, Rapsaroleta is a 100% dry.
08:52 But I'll give you your salmon, your buttered vegetables,
08:57 and your favorite--
08:58 I can't see anything.
09:00 If I dip this in the salmon--
09:03 I'll just get mad.
09:05 I paused there.
09:10 But you still have to taste your favorite bitter melon.
09:13 Cheers!
09:14 It's really good.
09:18 I told you to be brutal.
09:20 So honest.
09:21 But it's good.
09:22 You want me to lie?
09:24 That's the truth.
09:25 No smart card.
09:27 Is there anything missing?
09:29 This. I ate it all.
09:31 All?
09:32 Yes.
09:33 [laughter]
09:39 Right?
09:40 It's not so bad.
09:42 It's bad.
09:43 [laughter]
09:45 It's so gay.
09:48 [laughter]
09:49 I'm so happy.
09:55 I went to the farmer's market.
09:57 Finally.
09:58 You've been here for a long time.
09:59 I couldn't move on.
10:01 I called my friend earlier.
10:03 Do you know that they have bidet washing machines here?
10:07 I couldn't move on to bidet.
10:10 We'll be selling our family here because of that bidet.
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