Aired (June 16, 2024): Join ATM Squadmates Mark Oliveros and Migs Almendras as they visit Cafe Janggeum to try out their best-selling drinks!
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00:00So when we say pilaf, it's basically a rice dish that you cook in stock.
00:06For parents like me, include this in your repertoire.
00:10Our pumpkin and white cheese savoury muffin.
00:14You know, our tagline is authentic.
00:17This is what came out of my mouth when I tasted the chicken lechon papadudut.
00:22Different taste, different flavor.
00:25We know that not everyone can go to Korea,
00:28so we have decided to bring the Korea here in the Philippines.
00:32The color is nice. It's good for social media.
00:36Why is it called tokboki?
00:37It's a combination of ramen and tokboki.
00:43You're sweating again.
00:44I'm sure most of the time when you say a person is a cook,
01:01you would imagine that they serve complicated dishes at home.
01:06But in fact, it's the other way around.
01:09Like our next recipe,
01:11this is what I usually cook, which is a shortcut.
01:15A little bit of washing, a little bit of preparation.
01:18We're going to make pork pilaf.
01:20So when we say pilaf, it's basically a rice dish that you cook in stock.
01:27You can also add in here different spices, depending on your trip.
01:32But since we're going to make it simple,
01:34we're just going to use onions for the aromatics.
01:37The base of this is that you're just going to cook rice.
01:39But before we get to the actual cooking process,
01:43we're going to complete the flavor.
01:45So we have a pot here.
01:47I'm just going to add the pork belly.
01:52Maybe just a tip when you're making your own version of pilaf,
01:55when you're adding other meat,
01:58one thing you have to consider is
02:00the meat has to be cooked at the same time as the rice.
02:06I would maybe discourage you from using the beef cuts
02:11that take a long time to cook.
02:14So for this dish, we're going to use pork belly.
02:17So we're just rendering the fat.
02:22I'm just going to add a little bit of water,
02:25or in this case, rice wash.
02:30Then we're going to add the onions.
02:33Next up, the rice.
02:35We've already washed the rice.
02:37We're just going to add it to the onions and pork.
02:46Once we've infused the rice grains with the onions and pork,
02:53we're going to add the stock.
02:56We're also going to add cashew nuts,
02:59and a little bit of grated carrots.
03:11The rice is almost done.
03:15So this is the perfect time to add the other ingredients.
03:20This is our rice.
03:22Now we're going to add the other ingredients.
03:25This is our leeks,
03:27the rest of our carrots,
03:35and a little bit of cashew nuts.
03:45So once we've mixed the other ingredients,
03:48we can now cover it,
03:50serve it, and eat it.
04:19For explorers,
04:21do you know that lettuce can grow on land or not?
04:28We'll return to Bukid Amara,
04:30where their agriculturists will show us
04:33the different techniques for growing lettuce
04:37so next time, you can grow it yourself.
04:42Now, I'm going to teach you how to grow lettuce.
04:46First, let's put the growing media in a seedling tray.
05:01So this is our soaked media for the fungicide.
05:05Now, we're going to plant the lettuce.
05:08You can see that the lettuce seeds are round
05:11because they're pelleted.
05:17So, let's just put a label,
05:19the variety, and when it was planted.
05:22This table already has water and fungicide.
05:26Let's just wait for it to get wet to the top.
05:32Once your lettuce plant has sprouted,
05:34it's time to transfer it to the hydro pots.
05:37You can imitate the deep water cultures
05:40of the Bukid Amara,
05:43After 14 days,
05:44our lettuce seedlings should be transferred
05:47to our hydro pot with the soaked media.
05:50Now, I'm going to put it in our high-density styro
05:53in our deep water culture system.
06:02After 14 days,
06:03our lettuce seedlings should be transferred
06:06to our high-density styro
06:09This is our high-density styro.
06:12Unlike the normal styro,
06:14the white one,
06:15because it gets water in it,
06:17so it gets wet easily.
06:18This one doesn't.
06:19So, it also gets cleaned faster.
06:22This deep water culture,
06:24the styro is just floating
06:26and the roots are soaked.
06:29According to Delay,
06:30this is a good technique for the lowland variety of lettuce.
06:34Aside from that,
06:35there is another hydroponic system
06:37that the Bukid Amara uses
06:39for their highland lettuce variety.
06:42This is the NFT,
06:43or Nutrient Firm Technique.
06:45This uses a channel or gutter.
06:50So, this is ideal for the highlands.
06:53Just a reminder,
06:54Delay and Bien,
06:55make sure that the lettuce planted in the soil
06:58is properly watered.
07:00Because it dries fast under the sun.
07:03That's why in Bukid Amara,
07:05they use a mechanism against the hot weather.
07:09In terms of sunlight,
07:10we can't avoid the hot temperature
07:12where the sun is hot.
07:14Now, we use a silver shed net
07:17where it maintains the cold temperature
07:20but the light still comes in.
07:23Even if you've harvested the lettuce,
07:25you can still make it live longer
07:28using hydroponics.
07:30The good thing about our leavened lettuce
07:32in the carrying tree,
07:33if you compare it to the market,
07:35it has no roots.
07:36Now, in the carrying tree,
07:37you can add water.
07:38If you want it to last for one to two weeks,
07:40you can just remove the leaves
07:42that you want to plant.
07:44But if you want it to last longer,
07:46you can add more water.
07:48After one to two weeks,
07:49you can just remove the leaves
07:51that you want to plant.
07:53Now, the leaves in the middle
07:55will grow after one to two weeks.
08:09For parents like me,
08:11I know we're always looking for ways
08:15to feed our kids
08:17a healthier diet.
08:20Include this in your report.
08:22Our squash and white cheese
08:24savory muffin.
08:27It's one of those recipes
08:28that you can make with your kids
08:31so that they'll have an appreciation
08:34for this dish
08:37and the vegetables that we'll prepare.
08:39So, the base of our dish
08:41is our squash.
08:46And then, our white cheese.
08:58Our leeks.
09:16So, let's just season this
09:18with salt and pepper.
09:19Just be careful with the salt
09:21because we're using white cheese.
09:23So, this is already a bit salty.
09:28Now, for this dish,
09:30if you really want it to be fluffy,
09:33to be very reminiscent
09:35or very close
09:37to the muffin recipe that you're used to,
09:39you can add all-purpose flour
09:42and baking powder.
09:44We'll continue to make
09:46our savory squash muffin later.
09:48For now, let's taste
09:50the juicy and tasty lechon manok
09:53that a hearty businessman will love.
09:56So, here it is, guys.
09:57We're going to cook our raw chicken
10:01that will become papadudut lechon manok
10:05in a few minutes.
10:07Okay?
10:08Prior to papadudut lechon manok,
10:10I was already engaged
10:11in other businesses.
10:12We have salons.
10:13We have spas.
10:14We have restaurants.
10:16We have a milk tea shop.
10:18And I realized that
10:20I wanted a brand
10:22that needs to have my name
10:24from the radio,
10:25which is papadudut.
10:26The problem is,
10:27I'm a radio broadcaster.
10:29So, my forte is broadcasting
10:32and I don't know how to cook.
10:33So, I was looking for someone
10:35to help me,
10:36none other than Chef Anthony Ang
10:38because I want to be specific
10:40with the taste of my brand.
10:41So, I said,
10:42Chef, help me with the setup.
10:44How do we deliver raw chicken?
10:46Do we marinate it?
10:47Do we deliver it to the store?
10:49What is the right process?
10:51I want Filipinos to taste
10:53a type of lechon manok
10:55that is clean and delicious.
10:58You know, the logo,
10:59the color,
11:01the packaging.
11:03I'm one of those who are really
11:05passionate about making it
11:07and the concept.
11:08Yellow, red.
11:09And even the packaging,
11:10as you can see,
11:11it's not too fancy,
11:12but the endorser is handsome.
11:14That's me.
11:17Just kidding.
11:18So, I'm saving money.
11:19I don't have a budget.
11:20And aside from papadudut,
11:21lechon manok,
11:22we also have other brands.
11:24We have crispy pata.
11:26We have sisig.
11:27We have gem fruit soda.
11:29I named it Mrs.
11:37You know, our tagline is
11:39because it's authentic.
11:41This is what came out of my mouth
11:43when I tasted the papadudut lechon manok.
11:46The taste is different.
11:47It's delicious.
11:49Here's your very healthy
11:52papadudut lechon manok.
11:54The taste is different.
11:55It's delicious.
11:56Try it.
12:09Food Explorers,
12:10have you been to Korea?
12:14If not,
12:15we got you.
12:16Because of the music,
12:18food,
12:19and overall vibes
12:20of the cafe that we discovered,
12:22I can give you
12:24an authentic Korean experience.
12:29We know that not everyone can go to Korea,
12:31so we have decided to bring Korea
12:33here in the Philippines.
12:35Since this is a Korean-owned restaurant,
12:37and also a restaurant and a cafe,
12:40we want the Filipinos to experience
12:42the Korean taste,
12:44the Korean experience,
12:45Korean music.
12:46So every weekend,
12:48they organize an event.
12:52Then they gather together.
12:54They listen to music.
12:55All these moments happening in Cafe Janggyum,
12:58I think it's a milestone for us
12:59to experience these moments
13:02or to witness these experiences.
13:04When we serve to Filipino customers,
13:07and when they enjoy our Korean food
13:10and then Korean dessert,
13:12I'm really happy.
13:14Satisfied?
13:15Yeah, I'm really excited.
13:17Every time.
13:20In Cafe Janggyum's kitchen,
13:22ATM squadmates,
13:24Mix Almendras and Mark Oliveros,
13:26found out why the bestsellers
13:28of this cafe keep coming back.
13:31Alright, Food Explorers,
13:32I'm here with Ms. Colleen
13:34of Cafe Janggyum.
13:35And of course,
13:36this is not just a cafe.
13:38You also have soda-based drinks,
13:41your bestsellers.
13:42So now, you're going to teach me
13:43how to make it, right?
13:44Yes.
13:45Okay, so how?
13:46Sunset Ade.
13:47Yes.
13:48We're going to make a soda drink
13:49with Sunset Ade.
13:50Yes.
13:51It's a lemon concentrate.
13:52Yes.
13:53So it has a citrus taste.
13:54Yes.
13:56So fair,
13:57there's nothing wrong with it.
13:58There's nothing wrong with it.
13:59So what are you making now?
14:01Lemon juice.
14:02So I have a lemon concentrate
14:04and lemon juice.
14:05Yes.
14:06Sugar syrup to balance
14:07the sourness of the lemon.
14:10I don't like it too sweet.
14:12Just a little.
14:13Okay.
14:14Next.
14:15Next is the ice.
14:17Ice.
14:20Then,
14:21let's add...
14:22This is the soda.
14:23Yes.
14:25The color is nice.
14:26It's good for social media.
14:28So now, let's add
14:29tea.
14:30Tea.
14:31Then,
14:32this is for your body.
14:33Okay.
14:34Let me show you.
14:35This is real tea.
14:37This is real tea
14:38because there are coffee shops
14:39or cafes
14:40that sometimes use powders.
14:42But here at Cafe Jangyum,
14:44it's real.
14:45Real tea.
14:46100%.
14:47Yes.
14:48It's real.
14:49The color changes.
14:50It's like magic.
14:51Yes.
14:53And the layers are nice.
14:55It's garnished.
14:56I'll just pour it.
14:57Yes.
14:58Sunset Ade.
15:01Let's taste it.
15:02This Sunset Ade.
15:07I can taste the soda water.
15:09The fizz is nice, actually.
15:11The fizz makes the experience
15:12of drinking this Sunset Ade
15:13more delicious.
15:19Did you know that
15:20the best partner
15:21of the drinks here at Jangyum
15:23is what they call
15:24Bumbu Pam?
15:25So, how is it made?
15:27What we're going to do
15:28is red binggu.
15:29Red binggu.
15:30It's the bestseller
15:31here at Cafe Nam.
15:36This is the dough.
15:37Oh, the dough.
15:41There.
15:42We're going to cover it
15:43with dough
15:44so that it's really
15:45a whole fish.
15:49Actually, in Korea,
15:50the fish-fish design
15:51is really popular.
15:52The fish-fish design.
15:54Maybe that's the reason
15:55why the fish
15:56design here
15:57in Bumbu Pam
15:58is so popular.
15:59We'll wait here
16:00for five minutes
16:01before we taste
16:02the Bumbu Pam.
16:10At the alfresco-style dining
16:11of Cafe Jangyum,
16:12Mark and Migs
16:13took a coffee break
16:14together.
16:15Dalgona coffee.
16:16But I feel like
16:17it's better
16:18if we trade.
16:19I don't want to.
16:20It's just that
16:21they seem to have
16:22some disagreements.
16:23Okay, so let's try
16:24this Dalgona coffee.
16:26But you're going to
16:27mix it with the ice?
16:28Yes, I don't want it to be hot.
16:29The weather is too hot.
16:30It's like a bet.
16:31Let's just trade.
16:32No, it's a joke.
16:33Okay, sure.
16:34What is this?
16:35Are you going to crush it?
16:36No, I think you mix it
16:37with the coffee.
16:38Try mixing it
16:39because...
16:40Try the candy first.
16:41Okay, me too.
16:42I want to taste it.
16:44Okay.
16:45Remember,
16:46if it's in the coffee,
16:47it melts in your mouth.
16:51Because I need to
16:52drink the candy.
16:53Hey, it's good.
16:54It's like I'm tasting
16:55a candy.
16:57Mmm, okay.
16:58I know why there's candy.
16:59Because the candy
17:00makes the coffee taste better.
17:02I think these two
17:03have sweeteners,
17:04but the candy here,
17:05the Dalgona candy,
17:07as it melts,
17:08it has an effect
17:09on the coffee.
17:10But I think
17:11it's better
17:12if we trade.
17:13I don't want to.
17:14Because it's hot.
17:15I'll try the hot one first.
17:21This is the perfect coffee.
17:22The coffee is good.
17:23This is the perfect coffee.
17:24It's hot.
17:25I can't cough.
17:26It's perfect for the heat.
17:27My heart is cold,
17:28but my body is colder.
17:30It's good.
17:31This is the only coffee
17:32that's left.
17:33This is their...
17:34Yonyu.
17:35Yonyu, yes.
17:36Yonyu coffee.
17:37Okay, so
17:38since this is the only one,
17:39let's do rock, paper, scissors.
17:41Rock, paper, scissors.
17:42Okay, you drink.
17:46It's not strong.
17:48How is it?
17:49It tastes like milk.
17:50Because it's from the Philippines?
17:51Yes.
17:52It's like a little coffee
17:53mixed with milk.
17:54At first,
17:55it looks strong,
17:56but it's not.
18:04I'm tired of pictures.
18:06Hello, Sir Joshua.
18:07Hello.
18:08Wow.
18:09Annyeonghaseyo.
18:10Annyeonghaseyo.
18:11What is this?
18:12It's a popular dessert
18:13in Korea.
18:14What is it called?
18:15It has a beautiful presentation.
18:16Madeleine.
18:17Madeleine.
18:18Thank you so much.
18:19Thank you.
18:20You go first.
18:21What do you want?
18:22Pink, of course.
18:23As a sweet girl.
18:24As a sweet girl.
18:25Okay.
18:26I like matcha.
18:27I'll drink matcha.
18:28Tea.
18:29Okay, go.
18:30Wake up.
18:31There.
18:32It's like a cake.
18:34Look at the bottom.
18:35Yes, it's like a Korean cake.
18:36It's like a Korean...
18:37Yes.
18:40Oh, wow.
18:41It's like a cake
18:42with a white chocolate coating
18:44on top.
18:45It's like a coral or shell.
18:47Shell.
18:48It's delicious.
18:49It's like chocolate.
18:50I feel like I'm tasting something.
18:52What is it?
18:53I don't know what it's called.
18:55But it's like a Filipino food.
18:58Like leche flan?
18:59Yes, something like that.
19:00I've never been to Korea
19:01but when I read about it,
19:02the desserts of Asian countries
19:04are very aesthetic.
19:05What do you expect?
19:06It tastes like strawberry.
19:07I know the texture.
19:08What?
19:09It's like a banana bread.
19:10There.
19:11It's like a banana bread.
19:12The texture.
19:13You know?
19:14It's hard and soft.
19:15Okay.
19:17What does it taste like?
19:19He didn't say the taste.
19:20He ate it all
19:21because it's delicious.
19:22Try it.
19:23Let's share it, Mark.
19:24What is it?
19:30Okay.
19:31Unique.
19:32This is the first time I've tasted something like this.
19:34It's like a lemon square.
19:35Lemon square with a coating
19:37of the original glazed doughnut.
19:39Then there's a bit of honey
19:40and lime or something.
19:44Okay, so now we're going to taste
19:46my roast tteokbokki.
19:47Which one is yours?
19:48Rock Boki.
19:49Why is it Rock Boki?
19:50It's a combination of
19:52ramen and tteokbokki.
19:55But it's not just the ramen
19:56that our foodies see.
19:57It has sausage.
19:58It has sausage and what's on top?
20:00Is that cream?
20:01No, it's not.
20:02Mozzarella cheese.
20:07It's delicious for me
20:08because even if it's spicy,
20:10it's not that spicy for me.
20:11So because of the creaminess,
20:14it balances out the spiciness.
20:16So if you're sensitive to spices,
20:18I think this is perfect for you.
20:20Let's try this.
20:22This is spicy.
20:24It's spicy.
20:25But what I like about this
20:26is the mozzarella cheese.
20:28You're sweating, Mark.
20:29I can feel your sweat
20:31while I'm sitting here.
20:32But I like spicy food.
20:34Really?
20:35On a scale of 1 to 10,
20:36how spicy is it for you?
20:37Maybe 8.5.
20:47Meanwhile,
20:48let's continue making
20:50our savory kalabasa muffin.
20:52So once we've combined
20:54our seasoning of salt and pepper,
20:57our leeks,
20:58our onions,
20:59and of course,
21:00our white cheese.
21:01Here, we can estimate
21:03how many eggs we'll add.
21:05Since this is a tart,
21:06our main binder here
21:10will mix with it,
21:11bring out the flavors
21:13of each ingredient.
21:15That's why,
21:16when you're making this recipe,
21:18it's always important
21:20to add eggs at the end.
21:23This will determine
21:25how many eggs we'll add.
21:27So for this,
21:28I would first add in
21:30maybe 3 eggs.
21:46So it's still not enough.
21:49We can add two more.
22:15There.
22:36Our mixture is now ready.
22:37Let's now prepare our muffin pan.
22:39We have here some cooking oil.
22:42Let's generously spread it.
23:06Before we put it in the oven,
23:08let's garnish it with our basil leaves.
23:12Let's put it in the oven.
23:43Our muffin pan is now ready.
23:45Let's serve it.