Aired (October 6, 2024): Oks na oks ang October dahil nagbabalik ang ating ‘RapSa Roleta!’ For this episode, sasamahan ni Kapuso star Shayne Sava si Chef JR Royol para sa isang fried dish with a twist! Bibisitahin naman ni Arra San Agustin ang isang cafe sa Quezon City.
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00:00We've had a few encounters in Stevia with the farm visits that we've done in the past.
00:09But most of the time, we just pass by.
00:12We just talk about how Stevia is one of those very healthy alternatives to commercial sugar.
00:22This one, we'll get to know in-depth how it's grown, how it's taken care of.
00:30For some weird reason, I can't breed it, I can't live with it for a long time.
00:34So I'm excited to know what the secret is to take care of it and of course to breed it
00:41in a very healthy and ideal way for our loved ones in life or with conditions like diabetes.
00:48Or you just want a healthier alternative to sugar.
00:52Here, Stevia.
00:54Organic, baby.
00:59Sweet.
01:01Here in Bukawi, Bulacan, you'll find the famous Stevia Farm.
01:06It's a vast garden with a picturesque landscape,
01:10a popular venue for all kinds of events,
01:13a souvenir shop,
01:15and a cafe that serves the sweetest and most delicious fruits of Stevia.
01:22So ma'am, are these your plots or do you have more areas for Stevia plants?
01:28We have more. This is just a demo.
01:30Oh, this is just a demo.
01:31Yes, this is just a demo.
01:32I'm just curious.
01:33I mentioned that Stevia is one of those plants that we usually encounter in other farms that we go to.
01:41But you even named your farm Stevia, as in you claim to be a Stevia farm.
01:50Yes, yes.
01:51What was the motivation for that?
01:54The health.
01:55Of course.
01:56The health.
01:57A very obvious reason.
01:58My eldest sister had a stroke.
02:02Her blood sugar level was high.
02:05So I thought, why not try healthy products?
02:10Okay.
02:11And then I have a friend who's a doctor.
02:13He said there's a plant called Stevia.
02:17Yes.
02:18When I heard about the plant, because we're farmers,
02:20we started it.
02:21Actually, it took us more than four years to adapt it to the soil.
02:31That's what I'm really curious about, ma'am.
02:34I also plant Stevia.
02:36I'll get a bunch, I'll bring it home.
02:40It looks so beautiful.
02:43I'll transfer it to my plot.
02:46Then after a few months, it will die.
02:49And I would do that every so often.
02:50It's so frustrating.
02:52What's the secret, ma'am, of growing Stevia?
02:56Secret.
02:57Alright.
02:59So that's the answer.
03:01But basically, soil condition.
03:03Soil condition and the weather.
03:07Because we have four seasons.
03:10Every season has a different approach.
03:14Stevia is native to Paraguay and Brazil.
03:19Even if it's 200 to 300 times sweeter than sugar,
03:22it's considered a healthier alternative because it has a low-calorie count per serving.
03:28When it comes to food,
03:30is it different from the dishes we're used to cooking with sugar?
03:35Let's eat, ma'am.
03:36Okay, chef.
03:37I'll join you.
03:39This is probably the first restaurant where Stevia is used in all dishes.
03:45Like this, this pasta.
03:47So instead of using regular sugar,
03:51so instead of using regular sugar,
03:54so that it's more health-conscious.
03:58And it's also part of our advocacy
04:03to reduce the population of people with diabetes here in the Philippines.
04:08Moving on, ma'am, to the pan.
04:10I've been looking at this for a while now.
04:14If I go back to my recipe of Kilawin,
04:16I also have a sweet element to it.
04:18So, yeah, why not, right?
04:22It's sweetness is very upfront.
04:24You have to experience it yourself
04:26to know what I'm talking about.
04:28The sweetness of the table sugar
04:30and the real Stevia.
04:34The Kilawin is delicious.
04:39What is your next plan for this very helpful plant?
04:44Actually, we're still developing.
04:47We're still leveling up.
04:51So we've gone through a lot of stages.
04:56And now, there's a lot more to be unveiled.
05:00Yes.
05:01Yes, in Stevia Farming.
05:03I'm overwhelmed.
05:05You know, people have their own assignments.
05:09Like you.
05:10Your talent is cooking.
05:12You're a very good chef, right?
05:15For me, or for us here at Stevia Farms,
05:19our talent or our gift is growing.
05:24Particularly Stevia.
05:26It's like it's already in your heart.
05:27Yes.
05:28So whatever you can do for that purpose,
05:36your passion will come out.
05:45Before we part ways,
05:47she has a gift for me.
05:49Ma'am, this needs to live.
05:53If this doesn't live,
05:56my hand will have a problem.
05:58But thank you, ma'am.
06:00It will live.
06:01Definitely, I will try my very best.
06:07Stevia Farming
06:17Wow.
06:18I feel like it's my birthday today.
06:20I feel like it's a party.
06:22I feel like it's Christmas.
06:24I feel like it's a very special day today.
06:26Look at our spread.
06:28It's really the best.
06:31What I like most is, again,
06:33they're celebrating their main ingredient,
06:37which is the Stevia.
06:38But their attack with their menu,
06:41apparently, is still not going away from the Filipino flavors.
06:45In fact, everything we have here are Filipino classics.
06:49We have platters here,
06:51grilled dishes,
06:52we have hito here,
06:54different kinds of seafoods.
06:56In fact,
06:57first of all,
06:59a very interesting dish that they have
07:02is their tinola with dugo rice.
07:05So we have here the native chicken,
07:07you can see its bones.
07:09And this,
07:12its egg is not fully developed yet.
07:14You can only get that from the native.
07:17Well, actually from farm-raised chickens.
07:21And of course, their dugo rice.
07:23This is very familiar to me.
07:25It's still broth.
07:26As you can see, yellowish because of the fat
07:30in our chicken.
07:32I also like the fact
07:34that they included
07:36the balunan.
07:37So it has a very homey feel.
07:40It has a strong promdy feel.
07:43The taste
07:48tastes like home.
07:49The dugo rice,
07:51and of course,
07:53the one they're fighting for,
07:56the chicken egg that's not fully developed yet.
08:03Solid.
08:06Mmm.
08:07This one,
08:08the presentation is very simple.
08:09We have edible flowers there.
08:12Their big pancit marilag.
08:17You'll be surprised
08:18because its color
08:19seems to be a bit pushy.
08:20So think of it as fatty.
08:23The seasoning is just right.
08:25Mmm.
08:32House specialty,
08:33the kare-kare.
08:34This is a kare-kare bagnet.
08:36The sauce
08:38looks promising.
08:41I'll also try the oxtail.
08:45As you can see,
08:46there's a touch of ground peanuts.
08:48This is their oxtail.
08:50Mmm.
08:52Of course, the bagoong.
08:56Mmm.
08:57The sauce is delicious,
08:59especially for a restaurant
09:01that serves kare-kare.
09:04We all know
09:06that this is the one
09:08that will make you proud
09:10or make you feel down.
09:12This is what I'm going to fight for.
09:14Their kare-kare is solid.
09:16Mmm.
09:20I'm going to eat this.
09:22And their acharan
09:23that also has stevia,
09:25Mmm.
09:32Can you hear that?
09:34Can you hear that?
09:37That's the sound of
09:39paradise.
09:40Ethol,
09:41I'm just going to brag,
09:42this is their adobong pambing.
09:44You know,
09:45if it's Ilocano,
09:46we can't miss that.
09:47Let's go, Food Explorers.
09:49Let's go on a trip.
09:50As you can see,
09:51I need respite
09:52from all the food here.
09:54Guys, attack!
10:03Of course,
10:04our Stevia Farm experience
10:05won't be complete
10:07if we don't go home
10:08with a feast.
10:10So, I'm at the Stevia Store.
10:12Yes, sir.
10:13Is this our dry?
10:14Yes, sir.
10:15This is the dry leaves.
10:17It smells like a plant.
10:18Yes, sir.
10:19But I can touch
10:20its sweetness.
10:21Yes, sir.
10:22Try it.
10:27I like its dried form
10:30more than the fresh one.
10:32Both are delicious.
10:33And then,
10:34this Biscocho.
10:45If Ilocano people call it Biscocho,
10:47this is allowed in Ilocano.
10:48Its sweetness is very subtle.
10:50The sweetness is not overwhelming.
10:53But it's a winner.
10:54This is the Stevia Buns
10:56with Malunggay.
10:59Again, its sweetness
11:02is very subtle.
11:03It's not like
11:06you'll get over it.
11:08The cheese is salty.
11:10It's balanced.
11:12And when you see
11:13pieces of Malunggay,
11:16psychologically,
11:17you think that
11:18what you're eating is healthy.
11:20Thank you, ma'am.
11:26Here in Scout Torino, Quezon City,
11:28a cafe is the most visited by customers.
11:31No matter what time they visit,
11:34their delicious coffee
11:36and snacks
11:37are the main attraction.
11:40The owner of Cairo Spoon
11:42is a Greek god.
11:44A god of prosperity and luck.
11:46Cairo Specialty Coffee
11:49has always been focused on coffee.
11:52We have flavored coffee,
11:54mocha, especially our bestseller.
11:57We also have single-origin brewed coffee
11:59with different kinds of apparatus.
12:04Cairo is known as
12:05a third-wave coffee specialty shop.
12:08Third-wave refers to
12:09a movement in coffee marketing
12:11that gives importance
12:13to the high quality of coffee.
12:15Establishments that advocate this movement
12:17source their coffee beans
12:18from individual farms.
12:21They also prefer light roasting
12:23to bring out
12:24the distinct flavor of the beans.
12:31Here.
12:37It's not too bitter,
12:38but it's weird.
12:41After we medium roast the beans,
12:44we have to let it rest for 3-5 days
12:46because it will oxidize
12:48to bring out the flavor.
12:56Wow.
12:57It's like tea.
13:00It's like tea coffee.
13:11Interesting.
13:13To be honest,
13:14I don't know if I've ever tried
13:16a pour-over coffee.
13:18They have a tedious process.
13:21They use the exact same temperature
13:24to bring out the aroma
13:27of the fruity and floral notes of the coffee.
13:31Because they have coffee,
13:33they should have a partner for pastries.
13:35Avocado creme brulee
13:37and espresso creme brulee.
13:43Mmm.
13:44Mmm.
13:46It reminds me of avocado
13:48with condensed milk.
13:50It's so good.
13:51It's perfect.
13:52The owner of our store
13:55is his wife.
13:57She's the one who bakes our pastries.
14:00She wanted to have a twist
14:02to creme brulee
14:03because it's very common.
14:05So she added different flavors.
14:07Then, that's it.
14:08Avocado is one of our best sellers.
14:11Espresso creme brulee.
14:16Mmm.
14:18This reminds me of a birthday cake
14:20when I was a kid.
14:21It has mocha cream in the middle.
14:25Then, we'll wash it with specialty coffee.
14:31It's so smooth.
14:32Ube Champorado with Dangkip.
14:37Mmm.
14:39Then,
14:40of course, you need a salty contrast.
14:43Overall, for me,
14:44it's a good experience with your friends.
14:46You can just go here with your friends
14:48or your family
14:49and then share conversations
14:51over a cup of coffee.
14:52You know,
14:53this kind of food
14:54is delicious
14:55over nice conversations.
14:57You can just enjoy
14:59and appreciate the ambience,
15:03the company of your friends,
15:05and that's it.
15:07More of moment to moment.
15:10Mmm.
15:17Are you craving shrimp today?
15:19You don't need any other ingredients
15:21because the recipe I'm going to teach you
15:23is a one-ingredient dish.
15:26For our shrimp dish,
15:28there's nothing simpler here.
15:31A very hot pan.
15:33No oil.
15:34No salt.
15:35It's perfect.
15:37So, in a way,
15:38we're going to cook the shrimp
15:40in its own juice.
15:43So, we're aiming to concentrate
15:46its flavor
15:48by using nothing
15:50other than our pan and fire.
16:06Let's go!
16:22Let's make a quick bulanglang.
16:24For us here,
16:26usually, when we're making a vegetable dish,
16:28for example,
16:29when we're cooking fish,
16:32what we normally do is
16:34we grill the fish first.
16:36So, for our main dish,
16:39we're not going to grill it
16:41to the point that it's cooked
16:43or we're going to grill it for eating.
16:46What we're going to do here is
16:48basically,
16:49we're going to infuse a smoke element
16:52in our fish
16:54before we add other vegetables.
16:58So, at this point,
16:59we got what I'm trying to achieve
17:02which is
17:03to have a char on the outside
17:05or the skin of our fish.
17:08So, at this point,
17:09it's going to give
17:11other elements
17:12to our ordinary vegetable soup dish.
17:15So, we're not going to wash it,
17:17we're not going to remove it,
17:18whatever it is,
17:19it's already as is.
17:26Then,
17:27the vegetables that we foraged
17:29or asked from our neighbor,
17:31we can now add it
17:32even if our stock is not yet boiling.
17:48And while it's simmering,
17:49we need to season our ingredients
17:52with our favorite fish paste.
17:55Then,
17:56we're going to add our bitter gourd.
18:11Oh, it ate it!
18:13It ate it!
18:14That's mine!
18:26I'm cooking for you,
18:28go ahead.
18:30They said to be careful, Chef.
18:32They said to spread it out.
18:37At this point,
18:38we're going to add our leaves.
18:40We have saluyot
18:41and malunggay leaves.
18:43If you have leaves
18:44or kalbos ng kamote,
18:46tangkong,
18:47alumbati,
18:48you can also include it.
18:52Just a handful of this.
18:54You can serve it.
19:17Food Explorers,
19:18this is the last time
19:19that Shane and I are together.
19:21He beat us.
19:23But,
19:24this is how I plant evil inside.
19:26In our next meeting,
19:28we're going to serve it.
19:29Is this your first time
19:30at Farm to Table?
19:31Yes, it's my first time.
19:32Of course,
19:33what better way
19:34to introduce you
19:35to our Food Adventures
19:37than to introduce you
19:38to Rapsaroleta.
19:42The red part
19:43will determine
19:44what our main ingredient is.
19:46Okay.
19:47So, we have protein here.
19:49We can choose a vegetable.
19:51And the yellow
19:52will determine
19:53what the method of cooking is.
19:55Okay.
19:56Okay?
19:57Since this is your first time
19:58at Farm to Table,
20:00come on,
20:01spin that for us, Shane.
20:06So, fried.
20:08Fried fish.
20:10My first thought
20:11was tilapia.
20:12Because,
20:13mostly,
20:14when we think of fried food,
20:16tilapia is the first
20:17that comes to mind.
20:19Because,
20:20that's how it is in our house.
20:21Is there anything
20:22that you don't eat?
20:24Nothing.
20:25I like bangus.
20:27Bangus?
20:29Bangus na isla.
20:30And salmon.
20:32Okay.
20:33Salmon and bangus.
20:35So, we're here
20:36at Mahogany Market.
20:37What's available there,
20:39that's what we're going to fry
20:40for you.
20:41Side dish,
20:42any request?
20:44Broccoli.
20:45Broccoli?
20:46Okay.
20:47No problem.
20:48We have a lot
20:49of broccoli here.
20:50Actually,
20:51we still have a lot
20:52of different kinds of vegetables.
20:53But, okay.
20:54We'll see
20:55what's more exciting
20:58for the dish
20:59that I'm going to make for you.
21:00But,
21:01it's up to you.
21:02So,
21:03our broccoli.
21:04But, is it okay
21:05if I mix it with
21:06cauliflower?
21:07Sure.
21:08What's the difference,
21:09Chef?
21:10Well,
21:11basically,
21:12they're from different
21:13families.
21:14They're from different families.
21:16This one,
21:17if I'm not mistaken,
21:19is from the mustard family.
21:21Oh.
21:22So, these are not
21:23natural vegetables.
21:24Yes.
21:25This is basically
21:27a product of
21:29cross-pollination
21:30or cross-breeds
21:32of different species
21:33of vegetables.
21:34I just learned that.
21:36Is corn okay?
21:37Yes.
21:38Oh,
21:39what are you going to cook,
21:40Chef?
21:41This is the pampano.
21:42Pampano.
21:43Yeah.
21:44Okay, I'll choose
21:45for you.
21:46Go, go, Chef.
21:47We're going to use fish.
21:48Okay.
21:49For you to experience
21:50and appreciate
21:52other fish,
21:53aside from the ones
21:54that you buy
21:55from the grocery.
21:56Aside from the common fish.
21:57Uh-huh.
22:01So, fry.
22:02Fry.
22:04So, we just gave
22:05a simple recipe
22:06for our rampsareleta.
22:08So, fried fish.
22:09Then, Shane said
22:10he just wanted
22:11broccoli.
22:12So, we're going to
22:13make broccoli
22:14and cauliflower.
22:15We're going to
22:16make them
22:17like the
22:18popular
22:19cauliflower rice.
22:20So,
22:21the florets
22:22or the flowery
22:23part
22:24of our broccoli
22:25is
22:26we're going to
22:27grate it.
22:28So, by doing that,
22:29we're going to have
22:30the look of
22:31rice grains.
22:44We're also going to
22:45add corn.
22:46This is our
22:47broccoli and
22:48cauliflower rice.
22:53Our pan is also hot.
22:54It's now ready
22:55for our oil.
23:17We're just going to
23:18season it with salt and pepper.
23:20Then, we're just going to
23:21cook it for about
23:22two more minutes.
23:23Then, we're ready
23:24to plate.
23:29Well, our dish
23:30is simple.
23:31Roleta said
23:32fried fish.
23:34So, do you want
23:35broccoli?
23:36Yes.
23:37So, I present to you
23:38our fried
23:39pampano
23:40Wow!
23:41with broccoli
23:42cauliflower rice.
23:44When Chef revealed it,
23:46I really didn't
23:47expect it as in.
23:48I said,
23:50it's great!
23:51Chef thought it's great
23:52that he made
23:53cauliflower
23:54with broccoli
23:55and corn
23:56as if it's rice.
23:59Because mostly,
24:00I only see it
24:02in my co-artists
24:04who love to diet.
24:07It's delicious!
24:09Even if it doesn't have
24:10sauce or anything,
24:11it's delicious.
24:14I can make this
24:16everyday rice.