Aired (January 19, 2025): Lumabas muna ng kulungan si 'Prinsesa ng City Jail' star Sofia Pablo para paikutin ang 'RapSa Roleta!' Ano kayang STEWpendous at SPICY dish ang ihahain sa kaniya ni Chef? World-class recipes ba ang cravings mo? Sagot na ni Chef JR Royol ang food trip mo!
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00:00Welcome to Farm to Table.
00:03We're so happy that you're here with us.
00:06You're not in a city jail right now.
00:08Yes, I'm not.
00:09Because you're free, I'll cook you a delicious Putahe.
00:16And it's perfect because we have a lot of options here in Legazpi Market.
00:20Right?
00:21Anything that you're craving right now so far?
00:23Anything spicy.
00:24Spicy?
00:25Yes.
00:26That's the answer to the Rapsaroleta.
00:29Sofia, open that.
00:32Stew.
00:34Alright.
00:35Stew.
00:38Na.
00:43Is that na stew?
00:45The spicy?
00:47I'll take care of that.
00:48But before that, come with me to buy.
00:51Yes, sir.
00:52Alright, let's go.
00:591, 2, 3, 4.
01:00Ma'am, how much for the Tampal?
01:05What's Tampal, sir?
01:06Just Tampal.
01:09I have a kid with me.
01:12Ma'am, can I have a Fillet too?
01:14I'm still curious about the name.
01:16So we have fish.
01:18Anything you want to pair it with?
01:20Fish.
01:22What do you like to eat?
01:24Vegetables.
01:25Sayote.
01:26Sayote or Kangkong.
01:28Sayote and Kangkong.
01:31Their packaging is still cute.
01:33When I was young, I was the one who removed the leaves.
01:39That's also my introduction to cooking.
01:43Helping out at home.
01:45So, yeah.
01:47I know what you mean.
01:49Maybe we can add in some...
01:50Mmm.
01:57I'm here at Legazpi Sunday Market.
02:00And I'm enjoying it so far because it's the first time I've been to a place like this.
02:05I really like it.
02:06There's a lot of different kinds of food.
02:09I saw an apple pie.
02:10Can I try?
02:11Yeah, sure.
02:12What kind of food is this?
02:13Chocolate?
02:14Our apple pie, this one is sugar-free.
02:16Oh, sugar-free.
02:17For those who are on a diet.
02:20I'll try it.
02:22This is my first time trying an apple pie, guys.
02:25That's why I'm so happy.
02:32It's so good.
02:35It's so good.
02:37I promise, guys.
02:38They said it's sugar-free, but the taste is still sweet.
02:44They also have custard.
02:47Oh, I remember Allen.
02:48Wow.
02:50Allen loves custard doughnuts.
02:53Super.
02:56I'm the only one who wants to try.
02:57I'm just watching Allen eat custard doughnuts.
03:03This is my reaction, guys.
03:04One.
03:08Mmm.
03:10It's so good.
03:11Yum, yum.
03:13It's so good.
03:14Allen is eating a lot, guys.
03:15It's so good, guys.
03:16I'm a bag collector, and I have a lot of different collections.
03:21There are knits, there are fabrics, there are canvases.
03:26But this, guys, is different because it's made inside a wheel.
03:33I was looking at it, and I was like, how?
03:36Then I saw this, and I was like, ah, okay, it's made inside a wheel.
03:40So, this is Ms. Clary, the owner of Ciclopilipinas.com.
03:45So, our bags are made from repurposed tire rubber.
03:48So, these are the interiors, salvavidas, that we collect all throughout Metro Manila,
03:56all the way to Balacan, and Laguna.
03:58These are the ones that are thrown away, as in discarded.
04:01It's no longer useful.
04:03It's hopeless.
04:04Yes, yes.
04:05So, what we do is collect them, and then the term we're using is upcycling.
04:11Upcycling means repurpose.
04:13So, it doesn't go through any process.
04:16It's just like washing it, and then turning the trash into new products.
04:22Yes.
04:23So, we were able to buy the ingredients that we need for the fish stew that Rapsa Roleta chose for Sofia.
04:38So, we have here, we filleted the fish, and then some of her favorite vegetables, which is sayote and kangkong.
04:47We can also find kangkong, because the store that we went to has a local.
04:51Tongsoy, or our watercress.
04:54And for color, I'm just going to add in black pepper.
04:57So, I'll just prepare our sayote first.
05:03So, this is something that I learned from my mom, that once you slice the sayote,
05:10you have to squeeze it so that the juices come out.
05:15Because if you don't remove it, it won't stick to your hand.
05:20Some people react by biting it, but we're just used to it.
05:27So, once you've removed enough, you can proceed, and we'll just peel it.
05:40Since our fresh components are ready, I can now grab our fillet.
06:09So, we have here, cornstarch.
06:12And then we're just going to season this with some salt and pepper.
06:18So, normally, when we say stew, it's just the cooking.
06:22But again, just to add a layer of texture and flavor, we'll fry our fish first.
06:39So, while we're browning the first side of the fish, we'll fry the onions and the sayote at the same time.
06:54What is that?
06:55Fish.
06:56What fish?
06:57Are you familiar with tampal puke?
07:00No, it is.
07:01It's what they call it.
07:04I'm not even joking.
07:07I'm not even joking.
07:09That's what they call it.
07:12So that our fish won't overcook, I'll set it aside first.
07:22Because at this point, it's about 60% cooked.
07:28And then as it rests, it will increase in cooking.
07:34We're just going to add in our bell pepper.
07:40Our soy sauce.
07:46Our chili.
07:54And then our liquid.
08:04Before we put the fish back, I'll just thicken our sauce using slurry.
08:11Just to balance our seasoning, we'll just add some oyster sauce.
08:15And then to finish off, our kangkong, more soy sauce, and of course, our fish.
08:34Chef!
08:46Chef!
08:47A while ago, the can fell on the stew and fish.
08:50Yes, ma'am.
08:51So what did you do for me?
08:53Here it is, Neneng.
08:54You don't have to wait any longer.
08:56Our dish is quick.
08:57We finished our dish using the fish and vegetables that we bought.
09:01Right here inside Legazpi Sunday Market, this is our stew.
09:08There, using isdang dapa.
09:11So we have here the bell pepper, the request for sayote and kangkong are there.
09:16Of course, we have rice with it.
09:18Rice.
09:19Right?
09:20Mandatory.
09:21Mandatory, there.
09:22So I hope you're ready for one.
09:24Yes.
09:25Isn't the vibe beautiful?
09:26Yes, ma'am.
09:27The freshness of our ingredients, locally sourced.
09:30That's why we should taste it.
09:41It's delicious!
09:43Actually, I'm a picky eater because my mom is a chef.
09:48Your standard at home is high.
09:51So sometimes when I'm out, it's hard for me to eat because I compare myself to my mom's cooking.
09:56Because every day, the food I eat is like a hotel-type food.
10:00It's delicious!
10:01That's how it is.
10:02I promise.
10:03It's delicious.
10:04Super.
10:05So you're a picky eater?
10:06Yes.
10:07The spicy one, I'm super happy.
10:09Because there are spicy dishes that are no longer tolerable.
10:13It's not delicious anymore.
10:15It's not fun to eat anymore.
10:16But there's also the one that you can't feel.
10:19This one is perfect.
10:20I admit that I'm not good at eating vegetables.
10:24But this one, I'm really eating it.
10:27I'm trying it.
10:28Because even the vegetables, it's so delicious when it's cooked.
10:31It's so perfect.
10:32And even the fish, I just tried that fish.
10:43When we think about the components,
10:47I think the Filipino flavor is really world-class.
10:51It's because of the combinations that we tend to apply to the dishes,
10:56even if it's original to us,
10:58or maybe we just copied it and added it to our culture.
11:03But for us, you'll notice,
11:06we always want to have balance.
11:08And I think asado, at least our version of asado,
11:13truly represents our approach to culinary.
11:18The ones, at least, that I've tasted in the past,
11:21are the balanced asado.
11:24Salty, of course.
11:26There's sourness from the tomatoes that we are using.
11:31There's calamansi that we marinate.
11:33And then there's a little bit of sweetness.
11:36And because you already have those foundations,
11:38it's very easy to elevate it.
11:40Maybe by adding a little kick to the chili.
11:44So the dish becomes very complex.
11:47So let's make a quick asado chicken.
11:50So I have here our garlic.
11:53Our onions.
11:56Leeks.
12:00And our chicken.
12:08So once we give our chicken a nice browning,
12:25we can now saute it.
12:28Before that, I'll just reduce the excess oil.
12:33Because definitely, because of the chicken flavor infused here,
12:36we could use this for future dishes.
12:45At this point, we'll just make the sauce.
12:48We'll just make the flavor.
12:50So we already have the fonds, or the caramelized bits.
12:54We will basically deglaze it with our tomato.
12:58If you're going to do this later,
13:00it's better to use fresh tomatoes by all means.
13:08So what we're saying is one of the identities of the Filipino version of asado,
13:12which is a little bit sour.
13:14This is it.
13:15This is the ingredient that you're going to give.
13:17And then you can intensify that by adding in later on,
13:21which we're also going to do, calamansi juice.
13:24As you know, if you're going to use fresh juice like this,
13:29I always advise to add it at the end
13:32so that the very fresh taste of this will not be lost in your palate.
13:37Then we're just going to season this with soy sauce.
13:40With this combination, the tomato and the calamansi juice,
13:44it's going to give it a very rich flavor.
13:47so we have here onions, leeks, and garlic.
13:49If you'll notice,
13:51the clove of garlic and onion are quite big.
13:55It's because the onions are already fried,
13:59so the garlic and onion are already cooked.
14:01We're going to add it in later.
14:03We're going to season this with the soy sauce,
14:06but we're going to season it first with the calamansi juice.
14:09And then we're going to season this with the soy sauce.
14:12The garlic and onion will have a big impact because the technique that we're using is actually braising.
14:20So the cooking process of our asadong manok will take a long time.
14:26And by that time, I still want to see the pieces of garlic and onion.
14:34Then finally, just to balance the sourness of our tomatoes,
14:42we'll add 1 to 2 tablespoons of brown sugar.
14:48And then we'll lower the temperature.
14:51We're going to cook this for 45 minutes to an hour.
14:55And then finish it off with calamansi juice, and we're ready to serve.
15:12And we're just going to finish it off with our calamansi juice for the super kick of sourness at the end.
15:42Laban, get the sauce.
15:54Cheers!
16:11When you go to culinary school, there are traditional dishes that you need to go through.
16:18One of them is duck alorange or duck orange.
16:22So we're just going to make our own version.
16:26It's a bit technical because there are a lot of components,
16:29specifically the sauce that you're going to make.
16:31But this time, we're going to make a simpler version.
16:37We're going to make duck orange.
16:40So this is our taken duck.
16:44Farm raised, this is from Sir Danny's farm.
16:49So before I tenderize it,
16:52because the traditional duck orange or duck alorange is roasted.
16:59This time, we're just going to use a pressure cooker so it's easier,
17:03simpler, and more replicable.
17:06It's more practical to make if you're planning to try it at home.
17:10One of the requirements of duck alorange or duck orange is for us to have a very nice broth.
17:16Because this is going to be the heart of our sauce.
17:21So I'm making sure that this, especially the feet,
17:26full of collagen, and the head,
17:29we're going to include in tenderizing our duck dish.
17:33And then we're just going to toss in, of course, the garlic.
17:47Onions.
17:52And our bay leaves.
17:55Season with salt.
17:58And our whole pepper.
18:07So we're just going to lock it, seal it, and then we're going to pressure cook this for at least an hour.
18:13And then we're going to return it, extract the sauce, and then we'll finish off the dish.
18:27So we've tenderized and cooled our ducks.
18:33And we're just preparing the other components so that we can make and finish off our dish
18:38by using our stock for our sauce.
18:41This is our duck.
18:43So, of course, since it's duck orange, we will be using the orange juice.
18:49You could use the ready-to-drink concentrate,
18:57or I would prefer to use the fresh one because I can still get its rind.
19:04I will also use this to infuse more flavor and also as a garnish.
19:09So this is the orange peel.
19:12We're just making thin slices, or what we call julienne.
19:25And also, as mentioned, the stock is very important here.
19:30For the sauce, we're just going to reduce the vinegar.
19:34We have onions here.
19:58So the flavor profile that we're building here,
20:00as you can see, definitely there's a hint of sourness.
20:04The umami and the mouthfeel from the stock that we have made out of the ducks that we've oiled.
20:12And then, sweetness, we'll be adding here some honey.
20:16Also, for texture, so that our sauce looks good.
20:20And then we will be finishing it off by adding some butter.
20:24Duck stock.
20:26And of course, our julienne orange peel.
20:34Let's also add some cloves of garlic.
20:41This is the orange juice.
20:44Adding in our honey.
20:45Some cloves of garlic.
20:57This is the orange juice.
21:11Adding in our honey.
21:15And then we'll just add the butter to finish.
21:28Turn off the heat.
21:29So that it will look better.
22:15Let's go surf, boys.
22:26Attack.
22:27So there, come here.