‘Farm To Table’s’ Rainy Day Food Trip YUMpilation! (Full Episode) | Farm To Table
Aired (August 4, 2024): Soups, rice dishes, snacks, and more! You won’t run out of food and food trip ideas with this episode of ‘Farm To Table!’ Stay safe and dry, Food Explorers!
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00:00NOISE input
00:04Step aside for a moment to warm up the bowl
00:09Mmmmmmmm
00:11Watch your favorite TV show while you eat
00:15Maybe food's going to hurt my teeth
00:17Enjoy your dinner
00:19I'll be paying for the food
00:22This costs none
00:23I'm also launching desserts
00:27And look at these energetic flowers
00:29My uncle also prepared something for us.
00:31It's also one of my favorite dishes that my aunt cooks for me.
00:35Did you forget about the rain?
00:37Because this Sunday,
00:38we're going to have a back-to-back yum-pie-lation
00:40of delicious food trips
00:42this rainy day.
00:45He asked for it.
00:47Oh, my God.
01:00Sabaw.
01:01It's delicious to eat while it's raining outside.
01:05Here at Farm to Table,
01:07let's take a look at the soup dishes
01:09that will really warm up your appetite.
01:12From the pages of El Filibusterismo,
01:15Piligyang Buhay by Chef Karengan,
01:17the Culinary General of Cavite,
01:20is Cat Jose Rizal's favorite soup.
01:22What they said in El Filibusterismo,
01:25this is the best soup.
01:28That's why when we look at it,
01:30there's no soup.
01:31This is the soup.
01:33Wow.
01:34So it's also an experience, right?
01:36While you're eating it,
01:38you're pouring the soup.
01:40Wow.
01:41It's also mentioned in El Filibusterismo
01:43that it has chicken, shrimp, and shrimp paste.
01:49You know, when you have a stomachache,
01:52this is what you eat.
01:53Yes, because Rizal also mentioned
01:55that it's the best soup.
01:57Meaning, it's good for our body.
02:00Yes.
02:01Let's also taste the unique Tinolang Ilocano.
02:05And just like the typical process of making Tinola,
02:08I used onions, garlic, and ginger.
02:13After one cup of chicken,
02:15we'll now mix the spice that will make Tinolang Ilocano.
02:20The fish paste.
02:27Add stock for the soup.
02:33And let it boil for 5 minutes
02:35until the chicken is almost cooked.
02:39For this dish,
02:40we'll use freshly harvested papaya.
02:51So let's just wait for the meat and papaya to soften
02:53before we can serve it.
02:58TINOLANG ILOCANO
03:04And for the soup that's more flavorful,
03:07buntot?
03:08First, we'll saute the herbs.
03:12Garlic.
03:15Onions.
03:17Salt.
03:25And then, we'll set it aside.
03:30I've prepared the celery.
03:33Potatoes, carrots, and chili.
03:36And this is the eggplant.
03:40There it is.
03:41It's just right that it's not separated.
03:49And then, this clear soup.
03:53We'll now mix the herbs that we prepared.
03:58And at the same time,
04:00I'll also add the tanglad.
04:05We can also add this
04:08to make it tender at the same time.
04:12Potatoes.
04:14Then we have our carrots.
04:17Once it boils,
04:18we'll add the rest of the meat
04:22that we boiled and fried.
04:26Then, we'll add the celery, chili, and tomatoes.
04:32Then, we'll add a scoop of chigas.
04:39This is the lemon to add flavor.
04:48In the meantime,
04:49I'll show you how to make the soup from Pinagong,
04:52a popular product of the Quezon people.
04:55So basically, we have here our pan.
04:58Let's add a little bit of stock.
05:01Then, we'll add our meat.
05:16So at this point,
05:17we can see that the oil is starting to come out.
05:20It's the perfect time to add our vegetables.
05:23So we'll add our vegetables.
05:25So at this point,
05:26we can see that the oil is starting to come out.
05:29It's the perfect time to add our garlic.
05:41Then, we'll deglaze it with a little bit of water.
05:44Then, we'll add our pinagong while mixing it with the soup.
05:57Next, we can pour the stock.
06:08So in less than 15 minutes,
06:10we have a delicious soup.
06:24One of our favorite activities when it rains
06:27is to stay at home and run a marathon
06:29of our favorite shows online.
06:32The perfect partner for this is Pika Pika,
06:36just like Asitaba and Kutsai Dumplings.
06:39We're just going to fill this with some filling.
06:44Making sure that we have enough space
06:47so that we can close the gap.
06:53And then using your fork,
06:55we'll seal this
06:57so that it won't open while we're steaming it.
07:10If Mexican is the theme of Movie Night,
07:12make a taco and corn tortilla.
07:26Or grill a barbecue
07:28in 28-29 Turkey!
07:33As you can see,
07:35one-off.
07:36Maybe this is my motivation
07:38for choosing the vegetables I'm using for the steak.
07:42It's the color.
07:43So definitely, bell pepper.
07:46It's good as a counter to the other vegetables.
07:54If the Pika Pika you want is rice,
07:57puto kalasyaw is the answer for the win!
08:01What's the secret, ma'am,
08:02in the belas puto kalasyaw?
08:04According to DOST,
08:05it's in our water.
08:07The water is different.
08:08Water in kalasyaw?
08:09Yes.
08:11That's the secret of our puto.
08:13That's how good our puto is.
08:15So this one didn't rise?
08:16No.
08:17Okay.
08:18Imalte.
08:19Imalte.
08:20Yes.
08:21It's like an Ilocano.
08:23So it's still rice,
08:25but the texture is like
08:27kutsinta.
08:28Yes, like kutsinta.
08:29And there's coconut.
08:33It's good, right?
08:35It's different.
08:37For those looking for a deep fried dish
08:39with a spicy kick,
08:40try this crispy glazed mushroom.
08:43So we have here our eggs.
08:44That will serve as our wet ingredient
08:48for the seasoning of our mushroom.
08:51So we'll just toss that in there.
08:54Just to coat.
08:57Then we'll add in
09:00some pepper,
09:01pepper,
09:06some salt.
09:11This is our onion powder.
09:18Garlic powder.
09:24We'll just toss it.
09:26And then, potato starch.
09:29If you don't have potato starch,
09:30you can use cornstarch.
09:36Just toss it until all the surface area is coated.
09:40And then we can fry it.
09:56Sound check.
09:58Crispy.
10:02It's good.
10:05Sound check.
10:06It hurts.
10:08Really?
10:09It hurts.
10:11I didn't know it was a mushroom.
10:12I didn't think it was a mushroom.
10:14So our crispy mushrooms are ready.
10:17We'll make the sauce or the glaze.
10:20We'll start with the butter.
10:22We'll start with the butter.
10:24Oyster sauce,
10:26sweet chili sauce,
10:28and honey.
10:31Maybe if we reduced the liquid
10:33or the mixture that we have in our pan,
10:36we can toss our crispy mushrooms
10:40and then we'll just finish it with sesame seeds.
10:42It's good.
10:50Oh, vlog.
10:52Look, vlog.
10:53It's so good, chef.
10:55I didn't prepare it, chef.
10:57It's good.
11:01If it rains like this,
11:03you'll have rice if the food is good.
11:08The perfect partners of rice
11:10and chicken
11:12in our yum pilation.
11:16Chicken and rice.
11:18That's the tasty combo that Pecto tasted
11:21under the balete.
11:23The rice looks good.
11:26Food explorers,
11:28look at the rice.
11:30It's solid.
11:32Do you see it?
11:33Chicken.
11:40You know,
11:41the chicken
11:44has that
11:46crispiness,
11:48saltiness,
11:50a little bit of sweetness,
11:53and it has a lot of flavors in your mouth.
11:58It's delicious.
12:05Oh my gosh.
12:06Have you tried Mascara?
12:07In Drunken Pig Gastropub,
12:09they fried and cooked the pig's face for 6 hours.
12:14The rice is good.
12:19It's soft,
12:20but it's crispy on the outside.
12:22Anyone can have extra rice
12:25when eaten by Sinan Tomas.
12:27For their weddings and parties,
12:29this is what they showcase.
12:31What we call it in Quezon is
12:33Pangmalakasan.
12:35Or steamed fish
12:37just like the wraps in the Roleta dish
12:39that I cooked for Ate May Bautista.
12:41Yay!
12:44Let's try the broccoli.
12:47It's delicious.
12:53It melts.
12:54It melts right in your mouth.
12:56Texture.
12:57Let's show it.
12:58It's melting.
12:59It's so tender.
13:06Even though the garlic is cold,
13:08it's really refreshing
13:10when you taste my hot and delicious
13:12Chalet Rice Bowl.
13:14First, I cut the fresh Chalet
13:16that we caught earlier
13:18into serving portions.
13:21After that,
13:23I shredded it with oyster sauce.
13:25Once the oil is hot,
13:27I started to fry the chopped Chalets.
13:36I put the Chalets
13:38into the oil
13:40and fry them
13:42until golden brown.
13:44After that,
13:46I put the Chalets
13:48into the oil
13:50and fry them
13:52until golden brown.
13:55After a few minutes,
13:57our rice is now cooked.
14:00Just put the freshly fried Chalets
14:02into the hot rice
14:04and it's that easy.
14:06You have a simple and quick
14:08Chalet Rice Bowl.
14:19Who doesn't like
14:21to eat rice?
14:22Who doesn't feel
14:24when it rains?
14:26And if you're far away
14:28from your loved ones,
14:30the season will definitely
14:32remind you of home.
14:34So that you won't get tired,
14:36let's eat delicious food
14:38and come back.
14:45In Bulacan,
14:47where Sparkle Team Aidan Generation grew up,
14:49there's a recipe that
14:50reminds us of his childhood.
14:52It's one of my favorite dishes
14:54that my aunt used to cook for me.
14:57This dish?
14:59Yes, this dish.
15:01It's like a secret dish.
15:03It's like we have a surprise for you, Chef.
15:05That's nice, that's nice.
15:20Watermelon Stew.
15:26Watermelon Stew.
15:30Thank you, Chef.
15:36In Pandang, Manila,
15:38a foreigner is looking for
15:40a new way of life
15:42to let his countrymen
15:44taste the Biryani recipe
15:46that he learned in Egypt.
15:48Egyptian Biryani,
15:50100%
15:52all the ingredients
15:54from Arab country,
15:56the quality number one.
15:58I cook my Biryani
16:00by my own way.
16:02I make 100 orders
16:04for the whole people in the room.
16:06It's free.
16:08It's perfect,
16:10because it's giving the taste
16:12and clean and everything
16:14so that it's delicious.
16:16If you ask me,
16:18I usually buy and cook
16:20my own Biryani.
16:27And if there's a dish
16:29that brings the comfort of home,
16:31it's Adobo.
16:33At Rocco Nasino's house,
16:35I showed him Adobo.
16:37It's delicious when you mix it with vegetables.
16:39When I cook Adobo like this,
16:41my appetite is stronger.
16:43In dry Adobo,
16:45I eat 2 rice.
16:47Here, 4 or 5.
16:48Can you do that?
16:50Yes, I can.
16:59Simon likes the tinge of everything.
17:01Yeah, I like.
17:04It's perfect.
17:06You added chili.
17:08It's like a boom.
17:12Since he was a kid,
17:14he loves to go on food trips
17:16with his family.
17:18When I went to their kitchen,
17:20I tried to recreate Adobo
17:22which is a favorite dish
17:24of his Pakistani father.
17:26While you're making the paste,
17:29I'll put butter in our pan.
17:34Basically, I'm just browning
17:36our butter.
17:38Once I'm satisfied,
17:40I'll set it aside.
17:43Then, using some of our butter,
17:45I'll fry our eggplants.
17:50Our eggplants are ready.
17:54We can actually do the cooking.
17:56I'll be toasting
17:58some of our spices first.
18:00I have here
18:02cumin,
18:04seeds,
18:06some bay leaves.
18:08Since our cumin seeds
18:10and bay leaves are toasted,
18:12and it already smells good,
18:13we'll just be adding
18:15our tomatoes and onion.
18:21My God!
18:24It smells good!
18:29We'll just add
18:31our ginger, garlic,
18:33and chili paste.
18:35We'll just season this with some salt
18:37and pepper.
18:39Once we have
18:41that aroma,
18:43we can now add
18:45our other spices.
18:47We have ground cumin,
18:50we also have chilies,
18:52and for color,
18:54and for health benefits.
18:56So here, we're having
18:58a very nice paste.
19:00We'll add in our potatoes.
19:02I'd say this is the star
19:04of the dish,
19:06but it's not.
19:08It's the herbs and spices
19:10that we put in.
19:11Let's add in some
19:13coriander stems
19:15and roots.
19:18There you go.
19:20Now that's a nice color.
19:22And of course,
19:24water.
19:29And more salt, of course.
19:32We'll just simmer this
19:34until the potatoes are cooked.
19:36At the last minute,
19:38we'll add our eggplant.
19:39So, by request.
19:41Yeah!
19:45Look at the sauce, brother.
19:47Look at the sauce, baby.
19:49Let me try it.
19:51Just for you.
19:58Oh, my God.
20:00Yeah, right?
20:03It's so flavorful.
20:05Let's add the eggplant.
20:10It's so good.
20:12Can I have some more?
20:14Is it spicy?
20:16It's just right.
20:18Why is it so spicy to me?
20:20He's used to it.
20:23To cap our rainy day food trip,
20:25let's have some coffee
20:27and let's share the sweetness
20:29of your sweet cravings.
20:40If you wake up early in the morning in Imbanawe,
20:43siphon coffee is the best drink
20:45for your first meal of the day.
20:54If you're fond of sweet pastry,
20:56you won't run out of options
20:58at the bread buffet
21:00of Lala Garden Cafe.
21:04Wow, John.
21:06Wow.
21:07Wow.
21:09I'm speechless.
21:11Heaven.
21:14Let's try John's favorites.
21:21Strawberry tart.
21:23The flavor is so balanced.
21:25It's not too sweet.
21:27For me, it's perfect.
21:29This is a winner.
21:34Korean vanilla.
21:35I appreciate it more
21:37because I came from a sweet dish.
21:41I want it to pop
21:43or the taste of the mix to come out.
21:46A shake for one?
21:48Why not two?
21:50With the size of this ice drink in the porch,
21:52you really need to call a rest bar.
21:55Look at the size of their shake here.
21:58If you look at how big this shake is,
22:01I can't drink it while sitting down.
22:03I need to stand up.
22:05Let's taste it.
22:12Chocolate shake.
22:14It's sweet and delicious.
22:16I just need a date.
22:18In the line of cafes with strawberry shortcake,
22:21the version of Old Baguio Cafe
22:23is the most popular.
22:25The cake they have in their cafe
22:27in Quezon City
22:29comes from Baguio.
22:31I posted it to our community.
22:33The strawberry shortcake was sold out.
22:35That's what made us famous
22:37because of that.
22:41It's delicious.
22:43This is perfect.
22:45Even in desserts,
22:47sometimes looks can be deceiving.
22:49Because the first thing you look at is corn,
22:51the cake is the first thing you taste.
22:53That's the only recipe
22:55that Aching Lilian uses
22:57in her restaurant in Pampanga.
22:59In one, you put the flour.
23:01Yes.
23:03Butter first,
23:05then flour.
23:07Then you cook it.
23:09Then off the fire,
23:11you put the milk.
23:13Then you put the egg yolks.
23:15How many egg yolks?
23:17How about the corn?
23:19I just put the corn.
23:21Because it's corn.
23:23But if it's a Mercedes,
23:25there's no corn.
23:27So the four egg yolks,
23:29instead of throwing the egg whites,
23:31that's what we're going to do
23:33to convert them to religion.
23:35We're Catholics.
23:37We're going to convert to Catholicism.
23:39They taught the people there
23:41how to do it.
23:55You need to mix it well.
24:04Let's put it in the oven.
24:20Wow!
24:25That's the filling.
24:33I'm going to roll it.
24:47It's beautiful.
24:49There.
24:51It's so big.
24:53It's so big.
24:55And who would think?
24:57Right? 1918.
25:00You have such a big role
25:01that you play
25:03in promoting local techniques,
25:06original heritage recipes
25:10that I didn't know existed.
25:21Perfect.