Aired (February 9, 2025): What’s not to love in Tagaytay City? Samahan natin si Chef JR Royol na dayuhin muli ang ‘Second Summer Capital of the Philippines’ para balikan ang memorable experiences at tumuklas ng mga bagong bubusog sa ating tiyan! Samantala, si Sparkle artist Vince Maristela naman ay magpapakilig sa kusina habang nire-recreate ang isang trending recipe! Ano kaya iyon? Panoorin sa episode na ito.
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00:00When it comes to food trips, Tagaytay is one of my top destinations.
00:07Aside from the delicious signature dishes that you can enjoy here,
00:10like Bulalo and Tawilis,
00:12there are also some food that you can discover here
00:15that can give you memorable food experiences.
00:19And this is our recent trip to Tagaytay
00:22to visit SVD Laudato Si Farm.
00:25One of the delicious memories that came back to me
00:28was when my wife and I visited one of our favorite Chilichibog in Tagaytay.
00:36When my wife and I first started dating,
00:40then my girlfriend,
00:42we would take a bus to Tagaytay
00:46and then we would go to one of the famous restaurants here
00:50to eat Crispy Tajang.
00:52So for me, this dish is very sentimental.
00:56It's a big part of our early memories of being in love.
01:02So Tajang is ribs.
01:04So I have here our beef ribs.
01:07You can definitely use pork if you want.
01:11But for us, because it's Mahogany,
01:15we chose this protein.
01:17So we have here our stock.
01:19So for a restaurant setting,
01:21because of course when you order that,
01:23it should be ready to be served as soon as possible.
01:26So you can't just fry the Tajang raw.
01:32So there is a certain preparation that you have to do
01:36to make your meals more efficient in the kitchen.
01:39So we're going to boil it in our stock.
01:45And for our broth,
01:46we're going to season it with a bit of salt.
01:53Not exactly, but a bit more than a bit.
01:57Because that's our chance to infuse or add flavor to our meat.
02:06Just add your salt.
02:09And pepper.
02:11As you can see, our Tajang has a lot of fat.
02:16So we want the flavor to seep all the way to the inside.
02:21So we're just going to slowly simmer this for around one and a half to two hours.
02:26And then we'll come back to take it out.
02:33After almost three hours,
02:35this is what our Tajang looks like.
02:38Since we got the softness that we want,
02:42we're just going to remove this from our pan.
02:47We're going to set aside our stock.
02:49And then we can dredge this with our dry ingredients once it cools down.
02:54So this is our slightly cold Tajang.
02:57We're just going to add a few powders that will make it even more delicious.
03:01We have here our onion powder.
03:03And we have here our garlic powder.
03:05And just to add a bit of spice,
03:08cayenne powder.
03:10And our cornstarch.
03:17Let's also add our oil.
03:20That's why when you order this at restaurants,
03:23you would have an expectation that this is going to be a bit fast.
03:26Because first of all, they're just going to coat it.
03:29And then they're going to fry it.
03:31And then they're going to fry it.
03:32Because the inside of this is already cooked and tender.
03:50And also for our side,
03:52as you can see behind us, they have a lot of options for fresh greens.
03:56So we're just going to add that to our plate.
04:00And we're ready to serve.
04:11Our visit to SV Di Laudato Seafarm here in Tagaytay continues
04:15to bring out the fresh vegetables that they grow.
04:18Who would have thought that this vacant land during the pandemic
04:22would be used by priests and seminarians
04:26to become one of the destinations in Tagaytay
04:28if you're looking for a unique eco-spiritual experience.
04:34So their 6 hectare property,
04:37I think, if I'm not mistaken,
04:39about 10 to 20% of it is the actual farm.
04:43And one of the things that they grow here is cabbage.
04:47There are a lot of different kinds of vegetables, lettuce.
04:50They also have fruit-bearing trees around.
04:54But this is what I want to highlight.
04:57Because usually, when you say cabbage,
05:02it's a sidekick of other vegetables.
05:06But with our seared cabbage,
05:08I'll show you how it becomes a star.
05:15What are the secrets or what are the techniques that you can use
05:18to elevate the very simple ingredient?
05:22This is one of the secrets of delicious vegetables.
05:25And those who can cook well,
05:27you can make your own broth.
05:29So we have here different bones of different animals.
05:33We have chicken.
05:35We also have beef.
05:37And the skin of carrots,
05:41the trimmings of celery.
05:43We are just going to blanch
05:46our cabbage in this broth.
05:49So imagine the flavor that we're infusing in our cabbage.
05:56We are going to simmer this for around 10 to 15 minutes.
06:01And then we'll remove it to finish off with butter.
06:10So we're on our 10th minute.
06:14For me, this is the right time to cook our cabbage.
06:17This is still half-cooked, not cooked all the way.
06:21Because as we said, we will be finishing this off
06:24by searing it in butter.
06:31So we've removed our cabbage.
06:35For me, this is also an important part of this very simple dish.
06:40We finish it off by searing it in our butter.
06:44By doing this, it intensifies the crust
06:48with the caramelization that will happen.
06:50So in a way, this also gives a contrast of texture.
06:56So in a way, your simple ingredient,
06:59because of these cooking techniques that we used,
07:02has changed.
07:03It has its own identity.
07:05A star.
07:07So butter, in.
07:15So once we get the caramelization that we want on the outside,
07:21we can serve it.
07:39Please dig in.
07:41Dig in.
07:42Please.
07:43Dig in.
07:44This is our recipe.
07:47Our seared cabbage.
07:48Go ahead, eat.
07:55It's delicious.
07:56Try it.
07:57Sir, don't be shy.
08:00Here you go.
08:04You need to finish that.
08:06I just boiled it and seared it a little.
08:11Usually, when it comes to cabbage,
08:15it's like a sidekick.
08:18At least, you can eat it as a dish.
08:27Of course, our food exploration will not be left out
08:30of the food experiments that we talked about online.
08:33And our dear friend, Ms. Maristela,
08:36tried to make this unique and trending burger at home.
08:40For your plate.
08:43Hello, food explorers.
08:44Today, we will try to cook a crispy cajun chicken sandwich.
08:50Now, one of the things I learned when I make a chicken sandwich is,
08:55first, I pound the chicken breast.
09:01There.
09:02Let's put a little light seasoning first
09:05so that the taste of the cajun sticks.
09:11Let's prepare our spread.
09:14So, first, we will mix the mayo.
09:22We will also add basil.
09:32We will also add garlic.
09:36Then, we will mix our spread.
09:41And of course, we will not forget the cajun spice.
09:46After we prepare our spread,
09:49we can now saute the vegetables.
09:52So, our ingredients here are bell pepper,
09:56the yellow and the red.
10:00And then, of course, onion.
10:03Then, the bell pepper.
10:11Of course, we will not forget the salt.
10:22We can now bread the chicken breast.
10:25First, flour.
10:28There.
10:29And then, egg.
10:35And then, the last one is breadcrumbs.
10:46There.
10:48So, let's flip it.
10:53Wee!
10:54Let's flip it.
10:58Wee!
11:00There. This is perfect, guys.
11:03Can you see?
11:04Perfect.
11:05And guys, our chicken breast is perfect.
11:10So, guys, we can now prepare our bread.
11:13So, we will use sourdough bread.
11:17So, we will put the spread we prepared earlier.
11:21This is it.
11:25Wow!
11:27Yummy!
11:28Butter.
11:33So, we can now put these two breads.
11:39I think our sauteed vegetables are now ready.
11:44It has caramelized.
11:46So, there!
11:49Perfect!
11:50The toasting is perfect.
11:54I'm excited.
11:56So, this is it, guys.
11:57What we've been waiting for.
11:59The assembly.
12:01We will put the Gouillard cheese here.
12:08So, we can now put the Cajun fried chicken.
12:11Boom!
12:12It's perfect, right?
12:13Because the bread is big.
12:15Wow!
12:17Amazing!
12:18Wow!
12:20And then, we will put the Gouillard cheese again.
12:26So, we can now torch it.
12:32There.
12:34Wow!
12:36I'm getting hungry.
12:38This is what I've been waiting for.
12:40To taste this crispy Cajun fried chicken sandwich.
12:49The spice Cajun and mayo is perfectly balanced.
12:55And then, the combination of the spread is really good.
13:00Because of the basil.
13:02I feel like I'm healthy.
13:06So, this is the crispy Cajun fried chicken sandwich.
13:09This is really easy.
13:11You can make this at home.
13:13So, what are you waiting for?
13:16Make it now.
13:17Because it's so delicious.
13:21To continue our journey to enjoy the delicious flavors of Tagaytay,
13:25we went to one of my favorite places here.
13:29The View Park Hotel where you can find the Siglo Calicasan Farm.
13:35It's very exciting for me to finally enter Siglo Calicasan.
13:39This is the most functioning farm of the View Park Hotel.
13:46And I just want to stress the idea that we have here for the elevated gardens
13:54that are a map of the Philippines.
13:56Every part you can see, like Luzon, Visayas, Mindanao,
14:01there are plants planted there that you can only see in those regions.
14:07So, it's cool, right?
14:10Bonsai Station.
14:11I'm interested because I tried studying.
14:15I tried growing bonsai before.
14:19And it's an art because I think the return is high.
14:25So, for example, you invested your time in plants,
14:29you made bonsai in five years' time.
14:33You can make a good income from this.
14:38The fresh ingredients that they get from Siglo Calicasan,
14:42along with other locally sourced ingredients from nearby towns,
14:46is the secret behind their delicious food offerings in Siglo Modern Filipino Restaurant.
14:53Here, you can travel around the country through the food they serve.
15:02Food explorers, join me as I travel to different parts of the Philippines
15:06and taste the food we grow.
15:09Let's go on a food trip here in Siglo Modern Filipino.
15:19It's not limited to the knowledge of many.
15:23When Siglo started, I was the executive chef in the other hotel.
15:30So, I'm very familiar with their offering.
15:34What's really impressive is that we have the same vision,
15:40which is to promote Filipino cuisine.
15:44But here in Siglo Modern Filipino, what has been the direction of your menu?
15:51Well, first, we have to start from the Filipino farmers.
15:56Yes, of course.
15:57We have to pay attention to where our food comes from.
16:02That's where the whole concept of Siglo Modern Filipino started.
16:07How did you curate your offerings in your menu here in Siglo?
16:12Well, just like our tagline, travel the Philippines through food.
16:17So, our R&D is still continuous, from different regions,
16:22from Luzon, Visayas, Mindanao, just like what we have here on the table.
16:27And of course, we do have also the Siglo originals, which is our own concoction.
16:32Are you ready to travel?
16:33Yes, sir!
16:34Okay.
16:35First, we go to Southern Luzon, which is the Bulalo.
16:40Bulalo is the beef shank, slowly cooked for almost two hours.
16:48It has the sweet corn and talinong.
16:52What I like about their soup is that it's very basic.
16:56You can see that it's really beef fat.
17:01So, that in itself shows you their dedication to the true identity of the dish.
17:10One of the best Bulalos in Tagaytay, if not the best.
17:15Now, we go to the Northern part of Luzon, which is the Insarabasa from Ilocos.
17:22It's a grilled pork belly, soaked in our special vinegar with cucumber, calamansi, onions, and chilies.
17:31And the word Insarabasa, Chef, in your words, means burning from an open fire.
17:42Limited to wood.
17:44Yes.
17:45Their pork is grilled.
17:46Do you want to go to Visayas?
17:48Let's go!
17:49Okay.
17:50Let's go!
17:51Next stop is the Western Visayas, which is the Fresh Lumpiang Ubud,
17:56with the mixed veggies and wrapped in a malunggay and egg wrapper.
18:00So, you make this?
18:01Yes, Chef.
18:02Wow!
18:03On the spot, Chef.
18:05Then topped with the peanut and garlic sauce.
18:08Freshly picked from our Siglo Calicasan farm behind the hotel.
18:13So, you also use a lot of ingredients?
18:17Yes, Chef.
18:18In fact, 30% of our vegetables that are cooked in the kitchen of Siglo is from our farm.
18:25So, it's possible that even in a restaurant, relying on a garden can sustain and serve.
18:37Yes.
18:42The first thing that comes to my mouth is the wrapper.
18:47Yes.
18:48The texture is so good.
18:49The malunggay.
18:50The malunggay.
18:51When you bite it, you'll feel it popping in your head.
18:58The softness.
18:59Yes.
19:00Then the essence of the malunggay.
19:03The crunch of the vegetables.
19:05Then when you chew, the sauce mixes.
19:10Mmm.
19:11Mmm.
19:12Mmm.
19:13Winner.
19:14From Eastern Visayas, in Cebu, we have the maruya or maracujeli.
19:22Maruya.
19:23Maracujeli.
19:24It's a fried saba topped with pineapple and cassava.
19:29Mmm.
19:31Okay.
19:32Okay.
19:34So, lastly, we have to go to Mindanao to get three stars in the sun.
19:39First is we have the West Eastern Mindanao.
19:43The beef kulma.
19:44Kulma.
19:45Okay.
19:46And beef ribs cooked in coconut milk, peanut butter, tomato sauce, curry, and chilies.
19:51When you explain it, it's confusing.
19:53But when you eat it, you'll understand.
19:55Ah, okay.
19:56I get it.
19:57Yes.
19:58The peanut butter.
19:59The spices in it.
20:02It's fun.
20:04Mmm.
20:05Then there's the fat.
20:06Mmm.
20:08For our last stop, from Central Mindanao, the piaparan udang from Lanao del Sur.
20:15So, piaparan udang.
20:17It's a shrimp cooked in coconut milk, again, with sambal paste, turmeric, and chilies,
20:24and burnt shredded coconut on top.
20:27So, that's the right way to eat it.
20:33It's good that it's balanced.
20:35Because it offers different flavor profiles.
20:39It's not just coconut milk.
20:41It's not just stir-fried.
20:45It has different culinary techniques.
20:47And I think that's a great way of promoting Filipino food.
20:55Aside from growing their own crops,
20:57another highlight of my visit to Siglo Calicasan Farm is their initiative to support local farmers.
21:04And you can see it in the food they serve here,
21:07like the farmer's salad that Chef Rachel shared with us.
21:12Food Explorers, we're here in Siglo Calicasan to make a farmer's salad.
21:19The ingredients that we'll use for the farmer's salad are freshly picked from our farm.
21:26First, we'll mix the brown rice.
21:30Then, black rice.
21:34Aglay rice.
21:36Zingkamas.
21:38Pumpkin.
21:40Baby cucumber.
21:42Then, cassava.
21:46So that our salad will be crunchy.
21:50White cheese from Gentry.
21:52We support our local farmer's partner for their products.
21:58And then, our dressing from Gentry.
22:02Their fish sauce.
22:06We'll plate the lettuce.
22:08And then, the grains.
22:10At this point, we'll add the ingredients that we mixed with the lettuce.
22:17Then, we have our highlight.
22:20Our highlight for tonight.
22:27This is our farmer's salad.
22:30Only here in Siglo Calicasan.
22:33One of the main ingredients of their farmer's salad in Siglo Calicasan is aglay rice.
22:40And here in Siglo Calicasan, they grow their own aglay rice under the leadership of Sir Tom.
22:47In my conversation with Sir Tom, I discovered that we can grow our own aglay rice at home.
23:00Sir Thomas, we have what you're holding right now.
23:03It's one of the most unknown native species in the Philippines, our aglay rice.
23:11It's becoming popular because of the health benefits that we're discovering for diabetics.
23:18Apparently, I was informed recently that it's for cancer.
23:23Yes.
23:24There's a possibility that it can fight or prevent cancer.
23:29So, this is what it looks like.
23:32So, it's really like rice.
23:34Yes, it's like rice.
23:36For planting, you can use seeds.
23:38Direct sowing?
23:39Direct sowing.
23:40But if you want to make sure that all of the seeds will grow, you can do this.
23:47We'll just get that.
23:50Then, we'll just cut it.
23:52It almost looks like rice.
23:55When it grows, it looks like corn.
23:59The tree.
24:00Yes.
24:01So, for the spacing, you can just do it twice to maximize the space.
24:06Okay.
24:07Because it's not like rice.
24:10It's almost the same.
24:11Yes.
24:12Aglay, when it grows, it will have a lot of children on its side.
24:18That's why it needs to be far away.
24:20How long does it take to harvest?
24:22From seedling, it takes about six months to harvest.
24:38And to continue our happy food trip in Siglo Modern Filipino Restaurant,
24:43Kuya Rico and I tried the original dishes of their restaurant.
24:48Of course, they made it with the ingredients that they planted in Siglo Kalikasan.
24:54So, let's start with Himag Chicken Wings with Assorted Bukit Chips.
25:01And the best way to eat it?
25:05There.
25:06I have a high tolerance for spice, but I can feel it.
25:10Yeah.
25:11This is what really fights in your mouth in a good way.
25:15Next is our signature dish, which is the Pinadobong Lagitik.
25:19This is the pork chunks.
25:22While it is being marinated in the adobo marination,
25:27and after the lagitikan,
25:28Lagitikan.
25:29We grilled it.
25:32Huh?
25:34Okay.
25:35I'm pissed.
25:36Why?
25:37I can't think of anything.
25:40It's so annoying.
25:42Why did you give me this idea first?
25:44Huh?
25:45You're good.
25:46Even if you're not a fan,
25:47there are a lot of you out there,
25:48admit it,
25:49that you don't like the combination of pineapple and vegetables.
25:53Try this.
25:54Okay, our last one.
25:56Pancit Birthday Cake.
25:58Pancit Birthday Cake.
25:59Pancit with Lumpiang Shanghai.
26:03Chef, I heard that the anniversary of Farm to Table is coming.
26:07I made you an anniversary cake for you.
26:10Woo!
26:12Yes, sir!
26:14Food explorers,
26:15to all of our food adventurers out there,
26:20thank you.
26:21Thank you so much.
26:22Thank you so much.
26:24It's been four years, baby!
26:29To our staff and crew,
26:31who are always with us,
26:34thank you so much.
26:36Food explorers,
26:37to our food adventurers
26:40who have been with us for many years,
26:42Aria!
26:43Kuya Rico, thank you so much.
26:44Congratulations, sir.
26:45Thank you, Siglo.
26:46Thank you, thank you.
26:47Our anniversary cake is so handsome.
26:50Yes, sir!