Aired (January 26, 2025): She won’t RUN this time! Dahil si Kapuso artist Lexi Gonzales, paiikutin na ang ‘RapSa Roleta!’ Ano naman kaya itong UBE-ri delicious BULALO recipe at cozy COFFEE spot na natuklasan ni Chef JR Royol sa Tagaytay? Alamin sa episode na ito.
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LifestyleTranscript
00:00When the pandemic hit and my family and I are still living here in Tagaytay,
00:07there is a beautiful place that we always visit
00:10that gives us a little rest and comfort in the midst of the chaos of that time.
00:16And I am happy that today, I was able to visit SVD Laudato Si' Farm again
00:22to share with you a legit farm-to-table experience that they have here.
00:29Father, can we know when exactly SVD Laudato Si' Farm started?
00:34It was in September 2020.
00:38Okay.
00:39At the height of the pandemic.
00:40Pandemic. Yes.
00:41Yes.
00:42It's amazing because at that time, I was living here in Tagaytay.
00:47So, I personally know the story and as one of the parents of that time,
00:54I think I would speak for that community,
00:58thank you for the opportunity for us to have a place where we can rest, literally.
01:05Do you have a background in farming, Father?
01:08You know, this is very interesting because being a farmer,
01:13I wanted to get rid of that episode because for me, farming means poverty.
01:19Actually.
01:20And so, I worked hard, I studied well, and I left it.
01:26I succeeded. I forgot being a farmer.
01:31And then, only to find out that at a certain point in my life,
01:36that farmer in me would inspire me to proceed with this kind of project.
01:44After a few years, SBB Farm has improved a lot since its simple start
01:50because of the help of people who believe in Father Sam's vision.
01:55What was one of the first food or plant that you planted here in the farm?
02:00One was string beans.
02:02String beans.
02:04Of course, these are the basic Filipino vegetables.
02:10Of course.
02:12But you know, I cannot forget this, sweet potato.
02:17And for me, this is very significant.
02:20Why?
02:22Because when I was young, when our parents fed us sweet potato or balinghoy,
02:30it means that our life was very hard.
02:32For me, it's almost like cursing sweet potato when I left our place.
02:39But when we started farming,
02:42I was happy because those who went to the farm,
02:45the first thing they look for is sweet potato.
02:47So, this is not a food for the poor.
02:51And as a thank you to Father Sam and to our friends at SBB Farm,
02:56I thought of making a signature Tagaytay dish using the fresh vegetables that they harvest.
03:03This is the dish that people around Metro Manila travel to taste.
03:11You know this line,
03:12Let's eat Tagaytay.
03:14Bulalo is delicious.
03:16I will show you how I cook my own beef bulalo.
03:23I will just add oil.
03:24Again, this is my technique.
03:26Most of the time, others just use a pan or pot.
03:32They don't saute or just add water.
03:36For me, what I want with this technique is to add a depth of flavor to our soup.
03:44But you can skip this part if you want your recipe to be simpler.
03:49So, we have here our beef shank.
03:52So, we're just going to sear this.
03:56So, once we get a nice browning around our shanks,
04:19we can now add water or beef stock.
04:26While we're waiting for this to boil,
04:28we can now add our onions.
04:34We're now going to add our onions, celery, and leeks.
04:40Normally, when you make bulalo, you don't add celery.
04:44But since we have a lot here at the farm,
04:48we might as well add it.
04:50It will, in fact, add a different flavor profile to the broth we're making for our bulalo.
04:56But of course, before we let this boil,
04:59we're just going to season it with salt and pepper.
05:06We're going to cook it gently or slowly
05:08so that the beef shank's meat won't separate.
05:14We're also going to prepare the other ingredients,
05:16which is our ube.
05:19This is not something that's usual when you're making bulalo.
05:23But since we want to highlight the main crops
05:27that are often found here in Tagaytay,
05:30we're just going to peel it off.
05:32That's our ube.
05:41Since we're all about maximizing our resources,
05:45like our ingredients,
05:47this is one of the techniques that we do in the kitchen,
05:52in the industrial kitchen, in the restaurant, and in the hotel.
05:56When you're creating stock,
05:59the skin of the vegetables,
06:01especially the skin of the onions,
06:03the extra celery,
06:05the skin of the carrots,
06:07and the husk of the corn
06:12can be used
06:14to enhance the depth of our skin.
06:19We're just going to cover this
06:20and we'll be back in the third hour.
06:25When you visit SVD Laudato Si Farm here in Tagaytay,
06:29you'll surely enjoy the beautiful view,
06:32the fresh air,
06:34and of course, their fresh food from their farm.
06:38But according to Father Sam,
06:40there's a deeper reason
06:42why they thought of this simple farm.
06:48You coined a term,
06:50eco-spirituality.
06:52Eco-spirituality.
06:53I think that is tied up with what you're saying,
06:56Pope Francis.
06:59We respond to the challenge
07:02of taking care of the environment
07:04integrally, holistic approach.
07:06So healthy food,
07:08just like our tomatoes.
07:12Aside from these healthy organic products that we have,
07:17it should be accompanied with
07:19healthy disposition, healthy spirit.
07:25While our bulalo is boiling and tenderizing,
07:28we're going to serve an iconic Tagaytay dish
07:31to our friends at SVD Farm.
07:35So here are our cleaned tawilis.
07:39We're just going to season this with some salt,
07:43our pepper,
07:46and this is one of the secrets that I use
07:49when I'm still working here.
07:51For anything that's fried fish
07:53that we apply or serve in the restaurant,
07:56we add a hint of curry powder.
07:59So just a little bit.
08:01It's not to give it a fried tawilis curry flavor.
08:06It's just to add a little flavor
08:09to the dish that we're eating.
08:11Then we'll just toss this.
08:14Then finally, our cornstarch.
08:16This is what will give us a crunchy component.
08:26You can definitely taste this.
08:30You can definitely deep-fry our tawilis,
08:33but for economical reasons,
08:36I'll show you how we do it in the restaurant.
08:51At this point, we can flip it.
08:54I'll just remove the excess.
09:29After we tenderize the meat of our tawilis to the right consistency,
09:33we can now add the corn and my personal touch of ube.
09:42Once the corn and ube are cooked,
09:44we'll add the petchay baguio.
09:49Then we'll add our fried fish.
09:52This is what we call a fried fish.
09:55We'll now add the petchay baguio.
09:58Let's partake in Tagaytay Classics.
10:27Tagaytay Classics.
10:29Of course, our bulalo and tawilis.
10:31Yes.
10:32In the name of the Father, of the Son, and the Holy Spirit, amen.
10:36Loving God, we thank you for this chance to come together.
10:41We thank you for the visit of Sir JR, Chef JR, and his team.
10:46We thank you for the gift of the Mother Earth,
10:49our SBD Laudato Si' Farm.
10:52We ask you to continue to bless our missions, our ministry,
10:57the team of Sir Chef JR,
11:00our workers of the farm, our benefactors and friends.
11:04Bless the food you are about to receive from your goodness,
11:08through Christ our Lord.
11:10Amen.
11:11Amen.
11:13Amen.
11:14Here it is.
11:15This project will not be successful.
11:20One of the factors there is the help you receive.
11:23Especially for me, the help of the Department of Agriculture.
11:28From the very start.
11:29Yes.
11:30They guided us in farming.
11:32Aside from that, I would like to thank our committed workers, staff here.
11:38We have now 115.
11:40Wow.
11:41In a span of four years.
11:43Four years, 115.
11:45They are many.
11:47Many are helping them.
11:50And they come from our vicinity.
11:57Wow.
12:00Solid, right?
12:03That's one of the things I keep coming back to.
12:06When you go on a food trip in Tagaytay,
12:09the different offerings we have here.
12:11But you know what?
12:12Of course, after you get up,
12:17taste a lot of food,
12:20it's good to have a cup of hot coffee.
12:23This is highly recommended.
12:25Our Kapihang Binisita.
12:27In fact, this is one of the homegrown brands of Tagaytay
12:32that is slowly but surely expanding.
12:37Welcome to Kapihani Gunyong.
12:40One of our highly recommended coffee stoves for your next Tagaytay coffee adventure.
12:46Gunyong is my grandfather who is a local coffee farmer here in Tagaytay.
12:51So, since what we want is to push for local coffee beans,
12:55I named it after him.
12:56And we are very proud to say that our beans here in Kapihani Gunyong
13:01is from our local coffee farmers from Cordillera and Cavite.
13:05And we'll start off with Gunyong Slate.
13:09Their beans are from Atok Benguet.
13:12But what's unique with this is...
13:19Yes, it has a chocolatey flavor.
13:22Does it really have chocolate, sir?
13:23Yes, it does.
13:24So, this is one of their signature drinks
13:27wherein they don't just give you bitter coffee.
13:31They add a more complicated flavor profile by adding in chocolate
13:38and of course, the harmony that balances our drinks
13:45by using our milk.
13:50It's solid and delicious.
13:51And the weather here is windy.
13:53You know the feeling of chocolate when it wraps around your tongue.
13:57Of course, for some people,
13:59for example, they've had 12 cups of coffee already.
14:01They want something different.
14:02Or you just don't like coffee.
14:04Don't you worry because they also have a hot beverage here.
14:07So, when we're here in Kapihani Gunyong,
14:10you can definitely order this.
14:13So, our Bateron is actually from Alfonso Cavite,
14:17a nearby municipality here in Kapihani Gunyong.
14:20It's actually from Alfonso Cavite, a nearby municipality here in Tagaytay.
14:24So, since we really want to push that our products are from the local.
14:31So, while I'm savoring the warmth of our coffee and chocolate,
14:36I'll just accompany their interesting food offerings.
14:40So, we have here Land and Sea, their dish.
14:43We have here our steak,
14:47which is the land component.
14:51And the sea.
14:55The presentation is beautiful.
14:57As is, it's really delicious.
14:59I also like the hint of our peppers there.
15:03Our starch, mashed potato.
15:07If you want something massive,
15:09their Gunyong Chicken Burger.
15:13Just three layers.
15:15I'm pleased to share with everyone
15:17that they also make their own buns.
15:19I don't think you can buy an ube burger bun elsewhere.
15:27I'll just show you the reveal.
15:31See how juicy their chicken is.
15:34There.
15:35It's dripping with juice.
15:37It's dripping with juice.
15:44When you eat chicken burgers in other restaurants,
15:47at least in my experience,
15:49the crunch of the chicken is gone.
15:52The bun becomes soggy.
15:54But here,
15:56every bite,
15:57you can still taste the seasoning of the chicken.
16:02So, we have here
16:04our Smoky White Truffle Mushroom Pasta.
16:08When you open it,
16:09you'll be amazed by their impressive presentation
16:12where they used a smoke gun
16:14to infuse their pasta dish with a deep flavor.
16:18And then, typically,
16:20it really goes well with truffle flavor.
16:24So, they're using sliced shiitake mushrooms.
16:29We're a bit mushroom-covered today.
16:32You can taste the smoky aroma.
16:35When you bite into it,
16:38you'll taste the creaminess of the pasta.
16:42And then, in your back palate,
16:44you'll taste the smoky flavor profile.
16:47There.
16:48Our Passion Fruit Sunrise.
16:51You can see the seeds of the passion fruit.
16:54You can really taste the passion fruit.
16:56It's a winner.
16:58They offer a lot of things,
17:00but this is really for me.
17:02I really ordered this.
17:03Their Mud Shake.
17:07It's filled with delicious things
17:10and brandy.
17:12Right?
17:13It makes everything better.
17:16I won't throw this away.
17:19With that extra shot of brandy,
17:21you'll live a long life here.
17:22Of course.
17:28Why do you take the risk or lose the challenge?
17:30It's more on reminding us every day
17:32that it is okay to take risks
17:35rather than to have what ifs.
17:43After a delicious and very inspiring food exploration in Tagaytay,
17:47we'll segue to Ligaspi Sunday Market
17:50for another Rap sa Roleta challenge.
17:53But my tandem for the day, Lexie Gonzalez,
17:56will explore the delicious offerings of the vendors.
18:03I'm amazed by the Ligaspi Sunday Market
18:05because you'll find a lot of different kinds of food.
18:10Aside from that,
18:12they also have ingredients,
18:14raw materials that are obviously fresh.
18:18Let's warm up our space in the market.
18:21We'll just taste the food that we can see.
18:26Of course, we'll look for the one with free taste.
18:29Here's Takoyaki.
18:30Do you have free taste?
18:32Yes, ma'am.
18:34Wow, thank you so much.
18:42It's delicious.
18:45Do you have free taste?
18:47Yes, ma'am.
18:48I'll try it. Thank you so much.
18:50I'll try our bestseller.
18:51This is the honey garlic chicken.
18:54Honey garlic chicken.
18:58We also want to try our squid.
19:01This is the sample of the master's food.
19:05It's delicious.
19:07It's delicious.
19:08Yes, ma'am.
19:09There's someone here who's offering free taste of lechon.
19:13We'll have free taste of lechon.
19:18Oh, it's big.
19:23Do you like it?
19:26It's crispy.
19:28It's delicious.
19:33Lexie, finally, welcome to Farm to Table.
19:38And of course, to welcome you,
19:40here's our main dish.
19:42Let me introduce you to our Raksa Roleta.
19:47Is there anything specific that you're craving right now?
19:51I like soup.
19:53Soup.
19:55Okay, go.
20:00Soup. What's that?
20:01Pork? Chicken?
20:02What are you thinking of?
20:03Steamed?
20:04Any kind of meat.
20:07Okay, good.
20:08Beef?
20:09So, I'll steam it. I'll add some soup.
20:12Okay?
20:13Good.
20:14Spice?
20:15If you want it spicy, chef, it's okay.
20:18Fight.
20:20Let's go.
20:27Chef, what's this?
20:28Beets.
20:29Beets?
20:30Yeah, have you tried that?
20:31It has an earthy flavor.
20:33I haven't.
20:34Can I try it?
20:35Sure, sure.
20:36We can add that to our dish, definitely.
20:39Mushroom?
20:41This is shiitake, right?
20:42Shiitake.
20:43Personally, this is my favorite.
20:45It's more flavorful.
20:46Capsicum?
20:47Capsicum, yes, ma'am.
20:50I have an entry.
20:53Banana?
20:56Banana.
20:57Let's have banana.
20:58Okay.
20:59Let's have banana.
21:00Ma'am, do you have ripe bananas?
21:01Yes.
21:03Since we don't have raw beef,
21:07I'm thinking of using smoked beef.
21:12Oh, it's not smoked.
21:14It's just roasted.
21:15So, you're just going to eat it as is?
21:18We should, but we're making ourselves suffer.
21:22So, yeah.
21:26Let's go. I'm ready to cook.
21:28This is just quick.
21:29This is just quick.
21:30This is what Rapsaroleta gave us.
21:33And what we looked at,
21:35some of the ingredients were too curious
21:38about what they put in mine.
21:39So, we're going to make this work, as always.
21:43Since we don't have raw meat available right now,
21:47we're going to use charcoal-roasted beef.
21:51I'll cut some portions of our mushroom.
21:55This is the challenging part, our beets.
22:01What's challenging about using beets is
22:04its very earthy flavor.
22:07I think it would complement with the smokiness
22:11that our roast beef will bring.
22:14And then, our capsicum.
22:19So, this is another curveball by Lexi.
22:22Saba.
22:23How are you going to put that in the dish?
22:27But again, we'll make it work.
22:29So, what I like about the dish that I'm thinking of making
22:33is it's like a meatloaf.
22:35So, when it's a meatloaf,
22:36you can put extenders.
22:39So, that's what we're going to do with the banana.
22:41It's like an extender.
22:44So, this is our 10 to 12-hour roast short plate of beef.
22:49So, very tender.
22:51It's easy to pull.
22:53We're just going to incorporate everything here.
22:57So, for assembly,
22:58I'm just going to cut the thinly-sliced beets at the bottom.
23:05And then, I'm going to cut the top.
23:08I'm just going to cut the thinly-sliced beets at the bottom.
23:13And then, we're going to layer the sliced shiitake mushrooms.
23:18And then, we're going to put the mixture that we made.
23:21So, my intention here is once we flip our bowl,
23:26we served it to Lexi,
23:28it will have different shades of color inside.
23:31So, once we're done putting the mixture inside the bowl,
23:34we'll secure it with a cling wrap.
23:36And then, make sure that you poke small holes using a toothpick or even a knife.
23:42This is to ensure that the pressure or steam will be released from our bowl.
23:49So, it's ready.
23:50Let's put it in our steamer.
23:53I'm going to cook this for around 25 to 30 minutes
23:56just to ensure that our beets are fully cooked.
24:06Here's our dish.
24:08Oh, wow!
24:10There you go.
24:11Wow!
24:12It's so different, Shin!
24:14Right?
24:15I paired it with sambal.
24:17We have a lot of options for the starch element.
24:21Cheers!
24:22Cheers!
24:30It's so good!
24:32It's so good!
24:33It's so good!
24:35It's so good!
24:40I like that it has a hint of sweetness.
24:45What about you?
24:48It's like a circle of surprises because each type has a different flavor.
24:54It's so fun!