Aired (November 24, 2024): Get ready for another Sunday packed with delicious food and fun questions! Join Chef JR Royol as he cooks fabulous dishes and challenges the Food Explorers with a quiz! Will they conquer the ultimate 'Farm to Table' test?
For more Farm to Table Full Episodes, click the link below:
https://www.youtube.com/playlist?list=PLJIc-26rKYlBdrK6QGNPmBVS_U6XqddiS
For more Farm to Table Full Episodes, click the link below:
https://www.youtube.com/playlist?list=PLJIc-26rKYlBdrK6QGNPmBVS_U6XqddiS
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LifestyleTranscript
00:00Sir, magandang hapon.
00:07Magandang hapon po sir.
00:08Mukhang taob na yung ice cream mo sir ah.
00:11Okay naman.
00:12Ayos naman.
00:13May tanong lang ako mabilis.
00:14I'm sure kayang-kayang mo sagutin.
00:15Alfred.
00:16Pag nasagot mo, may ipasouvenir ako sayo ah.
00:20Sample lang yan.
00:21Pero sa kantang Leron Leron Sinta, ano ang prutas na nabanggit doon?
00:28Kinakanta sa isip, kinakanta sa isip.
00:31Leron Sinta?
00:32Oo.
00:33Buko?
00:36Isa pa.
00:37Tantayin mo bilis.
00:38Papaya.
00:39Papaya.
00:40Ayun.
00:41Dahil dyan, meron kang magnang farm to table.
00:44Thank you sir.
00:49Thank you sir.
00:50The best.
00:59Alam nyo naman yung philosophy ko sa pagluluto na kahit konti yung ingredients mo, eh kaya mo paring magpull out ng fantastic dish.
01:11So we have here our leg quarter.
01:13Kakat lang natin ito portion.
01:18Tsaka yung wings part.
01:29Maglipit-lipit lang tayo ng bawang, saka natin ihahalo sa pan.
01:37So habang ginigisa natin yung bawang kasama nung mantika nung ating turkey, lagay na natin yung ating soy sauce.
01:46And then laglag lang natin yung ating laurel.
01:49So masyadong maglipit-lipit lang tayo ng bawang, saka natin ihahalo sa pan.
01:58Once may lagay na natin yung bawang at naamoy na natin yung masarap niyang amoy, pwede na natin lagyan ito ng tubig or stock.
02:14And then yung ating honey.
02:18Pakukulaan natin ito hanggang magreduce at lumambot yung ating turkey legs at saka wings.
02:23And then pwede na tayo magserve.
02:28Maglipit-lipit lang tayo ng bawang, saka natin ihahalo sa pan.
02:50Mahilip talaga kaming mag-coffee, mag-partner.
02:53So iba-ibang coffee shop talaga pinupuntahan namin kung saan kami magpunta.
02:56Ayun, nag-start na kami na mag-search ng mga possible ways para mag-view ng coffee na suitable for a mobile cafe.
03:04So, ang unang na-try namin is mocha pot. And then we stick to it na.
03:09Nag-start tayo limang coffee lang.
03:11Yeah, five coffee lang. And now we have 30 plus.
03:15Items na, no?
03:16With food.
03:18From their successful food cart, ngayon may saril ng pwesto ang Caja Cafe sa Antipolo Rizal.
03:24At, paborito itong dayuhin ang foodies from Metro Manila na nag-ahanap ng kakaibang dining experience.
03:32Katulad ni Kabusohang Prince Clemente.
03:36So, Sir Jake, balita ako meron kayong bagong drink from Thailand. Ano ba?
03:40Yes, Sir. Bali. Eto, natikman kasi namin ito noong last time na nagpunta kami sa Thailand.
03:44Gusto ko dalin dito sa Philippines.
03:46Ito yung tinatawag nilang Salak Milk or Thai Pink Milk.
03:51Nag-start tayo dito, Sir, sa sweetener niya.
04:07Meron siyang palasa. Parang yung mga ice cream na galing Borilla.
04:10Scrambled, Sir?
04:11Oo.
04:12As they continue to perfect their lineup of drinks,
04:15nagtapas na rin ang Caja Cafe ng masasarap na rice meals na patok sa kanilang hungry regulars.
04:22Ang reason kung bakit rice bowls is dira kasi sa cafe yung may nago-offer ng rice.
04:28Having na maliit yung kitchen namin, it's easier na makapag-prepare ng rice bowls instead of yung madaming snack.
04:37Eto, yung ating unang food is spicy beef.
04:43Mmm.
04:45Pabanglambot ng beef na.
04:48And sakto-sakto yung halo ng tamis at anghang.
04:52So, i-mix muna natin sya para mas maganda yung flavor.
04:58So, mga Food Explorers, first time kong makapitim ng sea salt, actually.
05:02Tinikman ko sya bago ko sya haluin. It's very mapait sya.
05:05Pero nung hinalo ko sya with the strawberry na matamis, is naging sakto na yung halo nya ng tamis at alat.
05:12Try naman natin ang kanilang hot sea salt latte.
05:18Dito naman, mas talagang lasang-lasa mo yung kape. Actually, medyo matapang sya for me.
05:25Available din ang kanilang iced, oh, matcha.
05:32Oh, matcha. Matchang-matcha nga yung lasa nya.
05:35And of course, sa mga milig sa pastries dyan, meron tayong chocolate croissant.
05:43Grabe, sarap niyo to. Sakto-sakto yung tamis. Napaka-lambot ng bread.
05:49Yun, mga Food Explorers. So, ito naman ang ating bagong flavor, ang honey oat latte.
05:55Na sobrang perfect sa mga lactose intolerant dyan.
05:58Kasi ito ay gumagamit ng oat milk instead yung mga usual milk na ginagamit.
06:03So, perfect to sa inyo.
06:05And of course, sa mga nag-chill dito at makita tong stand na to.
06:10Ito po ay for sale din. Yes, itong mga vintage na cap, mga jacket, shirts.
06:16Ito, may mga games din dito.
06:18Yung experience ko sa Caja Cafe is very new to me.
06:21Especially na matitikman ako mga bagong drinks tulad ng kanilang mga sea salt drink.
06:26And of course, yung kanilang bagong drink na Thai pink milk tea.
06:30Ayun yung actually yung pinaka-favorite ko.
06:32Maganda mag-chill dito pagkasama mo yung mga barkada mo.
06:35And of course, sabi ko yung may mga board games.
06:38Tapos kahit mga damit, meron silang binibenta. So, parang all-in-one siya.
06:47Ma'am, good morning.
06:48Good morning.
06:49Ma'am, may mabilis lang po akong tanong sa'yo.
06:51Magbigay ka ng tatlong pangalan or tatlong uri ng saging sa Pilipinas.
06:59Saba.
07:00Saba.
07:01Lakatan.
07:02Lakatan.
07:03Latondan.
07:04Wow, mabilis ah. Mukhang parang sanay na sanay ah.
07:08Ayun ma'am, dahil nasagot mo ang aking katanungan, meron kang free farm-to-table mat.
07:15Sinong pinaka-poging naging customer nyo dito?
07:18Ah, pogi.
07:19Jai Arayon.
07:20Jai Arayon.
07:21Uy, talaga?
07:29Magpabalik tayo sa Golden Sunset Farm para magpakabusog sa delicious offerings ng isang cafe
07:35that celebrates the flavors of Davao, ang Koy Cafe.
07:40Makikita mo naman na marami tayong koy, kaya inincorporate na lang namin yung pangalan na Koy Cafe
07:48kasi ano to, maraming school of fish ng koy na iba't-ibang klase.
07:55Yung concept po namin dito is farm-to-table na mga product produced.
08:02Try muna natin itong kanilang pizza.
08:05Pag nandito ka sa loob ng Koy Cafe, makikita mo, you have a very accessible view doon sa kanilang pugon.
08:12So yun palang, yung mga simpleng ganung detalye, ine-entice ka na nya kaagad eh.
08:17And for me, when it's a pugon pizza, it has to have a leopard pattern.
08:24Meron tayo yung mga burnt pieces dyan na medyo puffed yung itsura nya
08:30and yung ilalim, makikita mo, may garun din syang itsura.
08:35Our cheese maker pizza is a composition of Malagos cheese products like cherb, kisang puti, and ingredients rosemary.
08:46Firstly, baked. Yung on the spot mismo ginagawa yung dough.
08:50Tapos, meron kaming brick oven. Firewood talaga yung lamit na.
08:56Habang inunguya ko yung aking pizza, I wanna wash it down with something fresh.
09:02So eto, yung ating Big Nye coolers. So alam naman natin yung Big Nye on the maasim side yam.
09:13And then, in a way, para silang gumagawa ng sarili nilang soda dito kasi I just found out dahil naglarusa sa dila ako, carbonated yung ating drink.
09:21Yung parmesan crusted salmon, salmon filet, na may lemon butter sauce.
09:26Krinas namin yung parmesan para maging crispy yung outside layer but inside, it's soft.
09:36A lot of you may not know, pag sa restaurant, pag may nakita akong salmon, it's not my first choice of fish.
09:43Only because, for me, yung karakter niyang lansa is something na hindi ko masyadong naminiss.
09:53Pero pag ganito yung pagkaka-execute, yung umami layer niya because of the parmesan on the outside,
10:00and also dahil crusted siya, it gives you this texture na nilalaro niyo yung palate mo.
10:06Pag ganito pagkakaluto sa salmon, not bad.
10:14Ang pork humba is a typically pork humba Visayan dish na marinate ng suka, soy sauce, ginisa ng bawang at sibuyas.
10:23Naisip ko na pwede pala siyang lagyan ng chocolate.
10:27Kaya bineda namin, mabenta naman, 65% na malagas chocolate para magbalance yung flavor niya.
10:35Mmm.
10:37Eto, malagas pork humba.
10:41Pork humba, alam mo na yan na masarap yan, pero nilagyan nila ng kanilang signature touch, syempre malagas chocolate.
10:49Yeah, we have tausi here.
10:51So since tausi is fermented, it gives you this layer of umami.
10:59Tanda nung lambot ng karne niya.
11:02Sweetness is perfect for me.
11:06Naglalaro on the background yung karakter ng chocolate.
11:10What I like about this, hindi niya tinakpan or hindi siya nag-overpower dun sa talagang pagkakakilala mo pag sinabi mong humba yung dish.
11:21Winner.
11:22Pero kanina pa ako tinatawag nung ating tablaya, Katie.
11:25Very moist.
11:26Yung layer niya ng chocolate nandun, kita-kita mo.
11:32Decadence, pare.
11:36Ito yung mga tipo ng dessert na pag nilagay mo na sa reto, tapos nagre-relax ka na, iniisip mong isang slice na lang.
11:50Food explorers, I'm lost for words.
11:54I'm lost for words.
11:59Hanap ito, hanap.
12:12Ma'am, good morning.
12:14Ma'am, may itatanong lang po ako sa inyo.
12:17Mabilis lang ito.
12:18Pag nasagot mo, meron kang mag.
12:20Alright, bigyan mo ako ng tatlong uri ng isda na inuulit-ulit ang pangalan.
12:25Lapu-lapu.
12:26Lapu-lapu, may tinda kayo niyan.
12:28Hasa-hasa.
12:29Hasa-hasa.
12:30Ano pa?
12:31Maya-maya.
12:32Aba, Maya-maya.
12:34An lupet nim lang, bilis.
12:39At that time, dahil walang movement, so parang kailangan natin ng space.
12:46Dahil may mga bata, may mga inaalagaan tayong mga pinsan na kailangan na, alam mo na,
12:53pag nagkaroon ng COVID at that time, so parang kailangan talaga natin space.
12:59So eventually, ito nga, na-acquire namin yung piece of property.
13:04Ang talagang intention namin for this property is para sa amin lang talaga.
13:08Parang ano lang namin, vacationan, parang gano'n.
13:12So eventually, nakita namin, meron palang potential para i-convert siya into commercial.
13:18Para ma-enjoy din ng ibang mga tao kung ano yung naging tema natin dito sa farm.
13:28Ano po yung umpisan ninyong inaalagaan dito?
13:31Inumpisahan namin actually, at that time, puro mga horse.
13:36Oh, okay.
13:37So medyo hindi kinayanan ng mga horse.
13:39Magastos.
13:40Magastos.
13:41So, ano kami dito sa mga tupa, sa mga kambing.
13:45Pero halos lahat talaga yan, mga imported.
13:48Hindi kami nag-alaga ng mga local breed.
13:51Kamukain ito from Australia yung…
13:53Oo nga poy, kwensya eh.
13:54Mga Australian.
13:55Mukhang foreigner ang itsura.
13:56Foreigner sila.
13:57Baka natin, sir.
13:58Yes, kasi yung tema natin dito, more on parang sa Netherlands.
14:02Okay.
14:04Which explains yung mga windmill, yung ating barnhouse,
14:09tsaka yung feel niya, overall feel niya, no?
14:11Ilang rooms po yung meron kayo dito?
14:13Mali, we have three villas at the moment.
14:15Okay.
14:16Per villa, kaya niyang mag-accommodate na at least 25 packs.
14:21Ano po yung pwedeng ma-experience po ng guests ninyo when they visit?
14:24When they visit here, yun nga.
14:26Yung parang back to nature.
14:28Parang masifil.
14:30Lalo na yung sa metropolis, lalo na sa Metro Manila area,
14:34hindi nila na-experience yung ganitong…
14:36Totoo?
14:37Para sa kanila, ito, this is heaven para sa kanila.
14:39Mag-feed ka ng mga animals, mag-harvest ka ng mga plants,
14:44yan yung langit para sa kanila.
14:46Hindi nila na-experience.
14:48Very educational sa mga bata na ma-encounter nila yung mga ganyan, close encounter.
15:00Eto sir, biglang tanong lang.
15:03Tingnan lang natin yung alertness ninyo.
15:05Sir, kung ang beef ay ginagawang pares, ano naman ang ginagawa ng calamares?
15:14Squid.
15:15Squid.
15:16Parang hindi naman na litot.
15:18Parang hindi naman na litot.
15:19Sir, sorry po, name natin sir?
15:21I'm Joey Casillero.
15:22Sir Joey, ano po yung role natin or yung participation natin with Legazpi Sunday Market?
15:26I'm part of the organizing community here.
15:28Okay.
15:29The market has been up for 19 years.
15:31Okay.
15:32Ginawa ito to serve the community within Makati.
15:34Kaya kung mapapansin nyo, may parang tayong mga palengke dito, diba?
15:38May mga gulay.
15:39So, yung mga nakatera dito, dito na nami-mela ng mga gulay, isda.
15:44I'm proud to say, sir Joey, na 19 years ago, isa kami sa mga unang customers nyo dito.
15:51I used to work here in the area.
15:53Oh.
15:54So, nakita namin yung pag-usbong and I'm very surprised, pleasantly surprised,
15:59na ang laki-laki na ng Legazpi Sunday Market natin.
16:01Malaki pasalamat namin sa mga vendors namin.
16:04Okay.
16:05They stayed on with us.
16:06Even during the height of pandemic, nagbukas kami.
16:09Ah, talaga?
16:10Yes.
16:11Pero konti lang kami.
16:12Kasi we still needed to have the continuity.
16:15What we wanted is a market na isang tao lang magbibenta ng isang putahe.
16:20Kasi ang iniiwasan namin is, you know, you spend your Sunday here.
16:25Mm-hmm.
16:26And let us make it worth your while.
16:28Tama.
16:29So, congratulations, Sir, sa inyong vision,
16:32sa inyong direction na sumuporta sa mga local entrepreneurs natin.
16:43Sir, good morning.
16:44Good morning, yeah.
16:45Blessed morning po, JR.
16:46Yeah, how are you, JR?
16:47I'm doing great, Sir.
16:48I just have a question for you.
16:51Okay.
16:52Kung ang egg yolk ay kulay dalaw,
16:56Kulay dalaw, okay.
16:59Ano naman ang kulay ng eggplant?
17:02Violet.
17:03Bilis naman, eh.
17:05Gala akong maaliliin lang kita, Sir.
17:07Dahil diyan?
17:08Okay.
17:09Sir, may meron po kayong souvenir from Farm to Take.
17:14Ang tarikli kasi is klase ng ibon.
17:17Bale, itong island na ito, nagiging natural habitat ng mga ibon.
17:20In English, it is hornbill.
17:22As much as possible, we utilize everything from main courses to appetizer
17:28para hindi rin sayang yung resources na meron tayo dito.
17:32Some of the dishes we have on our spread ngayon,
17:36nakita ko siya, it certainly did not disappoint.
17:40I'm going to start it off, yung ating pako salad,
17:43which is from what Chef mentioned to us, is sourced here mismo.
17:49And maganda kasi dito is how Chef incorporated yung panilang tuba
17:54and using it sa perang pinaka-vinegret nila.
17:58Yung process ng paggawaan nyan, kailangan mong i-blanch yung pako itself
18:03just to kill whatever bacteria is there.
18:06Then, meron tayong tinatawag na tuba vinaigret,
18:10which is, of course, locally produced natin dito.
18:13Good, no?
18:16The very fruity and floral acidity na meron tayo, yun yung bumibisita.
18:22Yun yung nagwe-welcome whenever you have a serving or a portion
18:28ng ating pako salad.
18:29It brightens up your palate.
18:34Then, as you take the other components,
18:36may kakaroon ng harmony sa bibig.
18:40So, we have here their local seaweed salad.
18:43Part of the daily diet na mga kapuso natin,
18:47na mga food explorers natin na nakatira sa mga coastal areas.
18:50Meron tayo dito yung local species or local variety ng kanilang seaweeds.
18:56Ganto ka simpleng yung seaweed salad nila.
18:58If you want to have a mouthful or a literal taste of the ocean,
19:04eto yan, briny.
19:07Tapos, alam mo yung unang hangin na sasalubong sa'yo
19:12pag pumunta sa isang isang isang magnusong town.
19:16So, if you want to have a mouthful or a literal taste of the ocean,
19:22When you go to the seaside, it not only plays with your taste buds, it also triggers nostalgia.
19:34And again, talking about taking the main produce of the island and making it your main star,
19:43we have here their Laing Lilobi.
19:46I can see a mix of seafoods here.
19:52And I just like the very simple touch of garnish of charred or grilled chili.
20:00And I'll just partner this because we're a combo.
20:05Their, this is just me, perfectly grilled pompano.
20:10It's very expensive in Manila.
20:12So we are lucky enough, we are in Davao.
20:15The pompano is way cheaper compared to Manila.
20:19We're marinating it with oyster sauce with some spices.
20:22Their version of Laing here is reminiscent of the version of AirPods.
20:30AirPods, when it's Laing, is using fresh taro leaves.
20:38So when you cook it, it will give you this bite, this texture,
20:45that you won't be able to get if you're using dried taro leaves.
20:51Their Laing Lilobi is a winner.
20:53When it comes to juices, what we recommend to our guests, especially VIPs,
20:59is the tuba, which is very, very fresh, from the day itself.
21:05Because when it reaches 2 to 3 days, it becomes sour.
21:09Then the fermentation process is already there.
21:12So it will eventually become vinegar.