Aired (January 26, 2025): Road trip at FOOD trip sa Tagaytay? Sagot na ni Chef JR Royol ang mga trip mo! From FARM fresh organics to FINE DINING cuisine, alamin kung paano lutuin ang Ube Bulalo at Crispy Tawilis.
For more Farm to Table Highlights, click the link: https://shorturl.at/JiWPM
For more Farm to Table Highlights, click the link: https://shorturl.at/JiWPM
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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.