Aired (August 4, 2024): Chef JR Royol prepares some dishes for Kapuso artists Aidan Veneracion, Raheel Bhyria, and others that give off the feeling of home!
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00:00Who doesn't get sentimental when it rains?
00:04And if you're away from your loved ones,
00:07the season will definitely remind you of home.
00:10Oh my God!
00:11So that you won't get sentimental,
00:13let's eat delicious food and go back and forth.
00:23In Bulacan, where Sparkle Team Aidan Generation grew up,
00:27there's a recipe that reminds him of his childhood.
00:31It's one of my favorite dishes that my aunt used to cook for me.
00:36This dish?
00:37Yes, this dish.
00:38We made it.
00:39It's like a secret dish.
00:41It's like we have a surprise for you, Chef.
00:43That's nice, that's nice.
00:58Watermelon stew.
01:02Thank you, Chef.
01:06Mmm.
01:08In Bandang, Manila,
01:10a foreigner is looking for a new way of life
01:13to let his countrymen try the biryani recipe that he learned in Egypt.
01:19Egyptian biryani,
01:20it's a very simple recipe.
01:22It's a very simple recipe.
01:25Egyptian biryani,
01:26it's 100% made from rice.
01:29All the ingredients are from Arab countries.
01:33The quality is number one.
01:35I cook my biryani my own way.
01:37I make 100 orders for the good people in the world.
01:41It's free.
01:43It's perfect,
01:44because it's giving the taste and clean and everything,
01:46so that it's delicious.
01:49If I were to ask,
01:50this is what I usually buy and cook whenever I go to a bar.
02:05And if there's a dish that brings the comfort of home,
02:07it's adobo.
02:09At Roco Nacino's house,
02:11I showed him the adobo.
02:13It's delicious when you mix it with vegetables.
02:17When I cook this kind of adobo,
02:19my appetite is stronger.
02:20Maybe if I have two bowls of rice with dry adobo,
02:23here I have four or five.
02:25It's like that.
02:26So it's light?
02:27Yes, it's really light.
02:37Simon really likes the tinge of everything.
02:39Yeah.
02:40I like.
02:43It's perfect.
02:44You added chili.
02:45It's like a bomb.
02:46It's spicy.
02:51Ever since he was a kid,
02:52he loves to go on food trips with his family.
02:56When I visited their kitchen,
02:58I tried to recreate the adobo.
03:01It's one of his father's favorite Pakistani dishes.
03:05So while you're making the paste for our pan,
03:08I'll just add butter.
03:10So basically, I'm just browning our butter.
03:14So once I'm satisfied,
03:16I'll just set this aside.
03:18And then using some of our butter,
03:22I'll just fry our eggplant.
03:27Alright, our eggplants are ready.
03:31So we can actually do the cooking.
03:33I'll be toasting some of our spices first.
03:37So I have here,
03:39cumin,
03:40seeds,
03:43some bay leaves.
03:45Since our cumin seeds and bay leaves are toasted,
03:48and it already smells good,
03:50we'll just be adding our tomatoes and onion.
03:57Mmm, my God.
04:00It smells good.
04:02Right?
04:03So we'll just add our ginger, garlic, and chili paste.
04:08We'll just season this with some salt and pepper.
04:12So once we have that aroma,
04:15actually, it'll be even more intense.
04:17Wow.
04:18We can now add our other spices.
04:21We have ground cumin.
04:24We also have chilies.
04:26And for color and for health benefits,
04:28we'll be adding some salt.
04:30Chilies.
04:31And for color and for health benefits.
04:34So here, we're having a very nice paste.
04:37We'll add in our potatoes.
04:40I was going to say that this is the star of the dish,
04:43but it's not.
04:44It's the herbs and spices that we put in.
04:46Basically, this is the vehicle that will drive all of the flavors that we made.
04:51Let's add in some coriander stems and roots.
04:58There.
05:00Now that's a nice color.
05:02Of course, water.
05:09And more salt, of course.
05:12We'll just simmer this until the potatoes are cooked.
05:15At the last minute, we'll add in our eggplant.
05:18So by request.
05:20Yeah.
05:24Look at the sauce, brother.
05:26Look at the sauce, baby.
05:28Can I try some?
05:30Just for you.
05:37Oh, my God.
05:38I know, right?
05:42It's so flavorful.
05:44Let's add in the eggplant.
05:49It's so good.
05:50Pass.
05:51Okay.
05:52Okay?
05:53Is it spicy?
05:54It's just right.
05:55Why am I the one who's getting spicy?
05:57He's more used to it than me.
05:59You're at fault for wanting to prank, brother.