Aired (February 16, 2025): From Japanese Ramen cravings to Pocherong Dilaw to Cafe-hopping? Hindi 'yan pinalagpas ng mga bisita ni Chef JR Royol na sina Luis Hontiveros at Bruce Roeland! At ang 'My Ilonggo Girl' stars na sina Gelly Bea Isorena at Richard Quan, nag-food trip sa Aegyo Cafe at Kureji Ramen House! Alamin ang lahat ng 'yan sa episode na ito.
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00:00Malamig man o mainit ang panahon, ramen is one of our go-to dishes when we are craving for Japanese cuisine.
00:06At kapag ito ang nakahain, talagang napapalaban sa kahainan kahit ang mga kapuso foodies natin.
00:13Una na dyan, sina Bruce Roland at Luis Ontiveros, na satisfied na cravings at protein goals sa Kyusho Ramen.
00:21Bro, balita akong kakatapos mo na ng training ah.
00:24Alam mo, dahil dyan, ako bahala sa'yo dito kasi kailangan natin ng protein, diba?
00:29At akin itong Akatsukuro, itong dalawa sa'yo.
00:32Sa'kin naman yung Laksa, and this is the Chanpon.
00:35Yung spice level naman niya, I think it's just enough.
00:38It's quite creamy, kasi merong coconut milk daw na mix sa soup niya and it's very savory.
00:46So ito guys, medyo uminat na dito kasi napaka-anghang ng pagkain na ito, pero nagugustuhan ko.
00:52Now, what we're trying is the Chanpon ramen.
00:55Hindi siya ma-anghang at all.
00:57And if you're like Bruce, na hindi masyado pang nagtatry or hindi mahilig sa ramen, but you're willing to try,
01:03I think this one is a good starter for your taste buds.
01:09Alam niyo guys, Kuro means black.
01:13And bakit black?
01:15Because here in the Kuro ramen, they use black sesame paste.
01:20Ito tikman natin guys.
01:21Now, baka mag-ramen ako twice a week tayo dito.
01:26Nabating ba kayo Food Explorers?
01:28Don't worry, because our hunt for the best ramen continues.
01:32At mamaya, ramen served in a sizzling dish ang iahain sa atin.
01:39Farm.
01:40Events place.
01:42Dining space.
01:44Dahil sa kakaiba nitong charm at accessible amenities,
01:47talaga namang gagana hanggang tuklasin at pisitahin ang lihim ng kubli.
01:54Bukod dyan, maaari ka rin maki-interact sa ilan nilang livestock.
01:58Ito kasi yung mga, hindi naman sila yung specific breeds ng tupa na magpoproduce.
02:03So, hindi siya practical na gamitin as pang-milk talaga.
02:13Dahil sa aking masayang experience sa kanilang farm,
02:16hahandugan ko sila ngayong gabi ng dalawang dishes na pwede naming pagsaluhan.
02:21So, sinabi natin puchero,
02:23automatic may isip natin
02:26pula.
02:28Tomato-based.
02:29Yung pinaka,
02:32siguro yung na-imagine natin magiging itsura niya at the end.
02:36But, sa pag-inibot nga natin dito sa lihim ng kubli,
02:38nakaka-imagine natin,
02:40may isip natin,
02:41pula.
02:42Tomato-based.
02:43Yung pinaka,
02:46siguro yung na-imagine natin magiging itsura niya at the end.
02:49But,
02:50sa pag-inibot nga natin dito sa lihim ng kubli,
02:52nakakita tayo ng magagandang kalabasaw.
02:54So, naisip ko lang na,
02:56pati hindi magkaroon ng ibang take
02:58sa traditional,
03:00classic,
03:01favorite
03:02na puchero na imbes na pula
03:04or tomato-based,
03:05gawin natin yellow
03:07or pumpkin-based.
03:08Nagawa tayo,
03:09pucherong dilaw.
03:12Uunahin muna natin yung
03:14pinaka-garnish natin.
03:16So, we have a pan,
03:18isang oil.
03:24Isa dun sa mga garnish natin,
03:26yung ating carrots,
03:27imbes na ilaga natin
03:29or pakuluan,
03:30ifafry lang natin para lang
03:31mas mag-caramelize
03:33yung asukal na meron siya
03:34or yung sugar
03:36at maiba lang din yung itsura
03:37ng presentation.
03:38So, habang niluluto natin yung carrots,
03:40yung isa pang
03:41madali mong i-associate
03:43sa puchero,
03:45saging na sabah.
03:48Puchero.
03:58Yung ating cebu, yes?
04:19So, ito yung ating kalabasa.
04:21Yan yung parang
04:22pinaka magiging base
04:23nung sauce
04:25or sarsa
04:26nung ating puchero.
04:28Prepare lang din natin
04:29yung ating bell pepper.
04:42So, ready na yung ating garnish.
04:44Bell pepper,
04:45sabah,
04:46yung ating carrots
04:47tsaka yung sibuyas.
04:49Ngayon dun naman tayo
04:50sa pinaka base.
04:52Lagamitin natin
04:53yung ating kalabasa
04:55and syempre,
04:56yung protein natin,
04:57yung ating baboy.
05:17Tapos yung ating sibuyas
05:18tsaka bawak.
05:29Para lang din
05:30mas ma-enhance yung
05:31pagkadilaw
05:32nung ating puchero,
05:34lagay tayo ng turmeric powder.
05:38Paminta, of course.
05:41Then, seasonan natin
05:42ng toyo.
05:47Sin
05:49at brown sugar.
05:54Pag naamoy na natin
05:55yung bango
05:56nung ating mga pinanggisa,
05:57pwede na natin
05:58lagyan ng stock.
06:03Pakukulan natin to
06:04hanggang lumambot.
06:05Magre-reduce lang din
06:06ang kauntian
06:07and then mamaya,
06:08pwede na nating imash
06:09yung pinaka base
06:10or yung pinaka sauce natin
06:11for our puchero.
06:17Check lang natin.
06:19Kita natin yung karne.
06:22Lumbot na.
06:24Pero yung pinaka importante nga,
06:25kaya siya naging
06:26pucherong dilaw,
06:29yung ating kalabasa.
06:31Lumbot na, malumbot na.
06:33Mash lang natin yan.
06:35So parang in a way
06:36parang kang may
06:38pumpkin soup
06:40na may garnish na
06:41tipak-tipak ng baboy.
06:48But there's more!
06:51Sa labas pa lang
06:52ng cafe na to,
06:53aakalain mong
06:54nasa South Korea ka na.
06:56At dito,
06:57sa latest hangout spot
06:58ng Pinoy Foodies
06:59sa Quezon City,
07:00inalam ni Najelly Bea
07:01and Richard Kwan
07:02kung bakit nga ba
07:03trending ang kanilang
07:04Korean-inspired dishes
07:05and desserts.
07:10Welcome to
07:11the Egg Yolk Cafe.
07:15So, the Egg Yolk Cafe
07:16So the Egg Yolk Cafe is supposed to represent our brand,
07:20bring the experience of Seoul here in Quezon City.
07:22Here, we like to feature art.
07:26So this one features the art of construction.
07:28So this is a skylight that represents where we started.
07:32So we started during the pandemic.
07:33It only means that we could be walls apart,
07:36but always under the same sky.
07:38So we feature local artists as well.
07:40So for this one,
07:42the mugs that we actually have
07:44are made by artisans in CDO.
07:49So, and then also our furniture.
07:52Right there, we have a centerpiece
07:54made by Sir Randy Quaresma from Guagua Pampanga.
07:59The pride of our cafe,
08:01the Columbus Award,
08:03we won the 2024 Best Cafe.
08:06So the founder of Columbus,
08:07Columbus is kind of like Michelin of the coffee world.
08:11The founder, he's South Korean,
08:13and he's also the founder of Scentone,
08:15the one that regulates scent.
08:17You know, Pantone, for colors.
08:19Scentone is for scents.
08:20It's really big in the coffee world.
08:22And they awarded us the Best Cafe 2024 Columbus Award.
08:26Congrats.
08:32Hello, Ms. Colleen.
08:33So here is our Spam and Sausage Dosirak,
08:36served in the traditional dosirak that you will see in Seoul.
08:39So traditionally, they would break the egg
08:42into bite-sized pieces.
08:44Bite-sized.
08:45Yes.
08:46Do we shake it first like this?
08:49I remember you mentioned violently.
08:50Yes, violently.
08:53And then you do this so that the egg won't fall off.
08:57One big tap.
08:58Sorry.
09:01There.
09:04Smells good.
09:06First bite.
09:13So how is it?
09:14Your first Korean dish.
09:17I think it's obvious, sir, from the way I eat.
09:19You can't even talk to me while I'm eating.
09:22Did you enjoy it?
09:24Here we have the Malagos Mocha Bonbon.
09:28Our Biscoff Latte.
09:30A delicacy that we're trying to bring here from Seoul
09:33is the Sweet Guguma Latte.
09:36Guguma means sweet potato.
09:38And we use actual Japanese sweet potatoes for this drink.
09:41Okay.
09:42Oh, interesting, you know.
09:46And then we call the mug Guguma mug.
09:50Because it looks like a potato.
09:53Let's try this.
09:55Inoki Mushroom Fries.
09:58For those who like fries, a healthier choice.
10:02So go ahead and try the egg yolk.
10:05It's a healthier choice.
10:07And it's even better than the fries for me.
10:10These are good snacks.
10:22It's sweet, but you can't taste the guguma.
10:28It's good.
10:29I'll finish it.
10:30It's really good.
10:32It's good here.
10:35Seriously.
10:37Let's destroy their artwork.
10:40My Biscoff Latte.
10:48Creamy.
10:49Tasty.
10:50And I'm sure a lot of people will like it.
10:54But it doesn't lose its flavor.
10:57This is still my best drink of 2025.
11:02So here we have the Kimchi Arancini.
11:04So it's a kimchi risotto and cheese mozzarella ball.
11:07The rib eye with kimchi fried rice and gochujang butter.
11:12And of course, our bestseller, the mandu caramele with gochujang marinara.
11:18I wonder how difficult this preparation is.
11:35It's handmade.
11:40So here we have, of course, our cakes.
11:43It's what built our building.
11:46We're best known for our desserts.
11:49That's really how the brand started.
11:52The brand's goal was to send love with egg yolk cakes.
11:55So that's how you love people.
11:57And how I will send love to Farm to Table is through our decorated cakes.
12:06And then I will ask for your help for our last drink.
12:10So this is the Blizzard Brulee.
12:12Miss Jelly, please put the cheese foam on top.
12:15First, what sugar?
12:17Just torch the brown sugar.
12:20Cheers!
12:35Food Explorers, please watch and support My Long Girl
12:40Monday to Thursday, 9.35pm.
12:45Starring...
12:47Julian Ward and Michael Sager.
12:49And I'm Jelly Beysarena, aka Daisy.
12:52Thank you!
12:59Sure, I'll do it.
13:00Jelly and Richard's newest discovery is the traditional ramen
13:07eaten with a hot and steamy twist.
13:10Our family really likes ramen and other noodle dishes.
13:14But we also like to talk a lot when we're eating.
13:17So it tends to get cold.
13:19And then my parents thought,
13:21okay, why not let's have it in a sizzling bowl
13:24so it retains its heat longer.
13:27We've been serving sizzling ramen since 2018.
13:30And so far, the customers and guests have been
13:34enjoying the experience of pouring the soup
13:37while it bubbles in the bowl.
13:40And kids tend to like it as well.
13:43So that's always a good family fun thing to do.
13:47Our ramen is inspired by New York style ramen.
13:50So it's Torrey Python style,
13:53which means it's made with chicken broth
13:55and it's served in a sizzling hot plate.
13:58So the flavors of the broth condense
14:01and then they mature into a different smoky flavor.
14:06Hello Food Explorers!
14:09I'm so excited!
14:11Do you know why?
14:13Our sizzling tomato seafood ramen is coming!
14:16And of course, we have Sir Richard with us.
14:18A.k.a. Sir Gov of My Ilonggo Girl.
14:22Hello, Ma'am Cherry.
14:23Hello, Sir Gov!
14:24Nice to be with you here.
14:26For today's video, it's like we're in Japan.
14:31Extra soup and then the sun timer.
14:34Once the sun timer is over,
14:36we can add the extra soup to boil over.
14:38Hey! It's done!
14:40Okay, there you go.
14:43You sure?
14:44Yes!
15:04The shrimp is boiling.
15:06And it's big!
15:08It's worth it.
15:12Let's be careful with the bowl.
15:13It's hot.
15:14Cheesy curry beef.
15:17I don't want to move it.
15:19Why is that your presentation?
15:21I know, right?
15:26It's going to be ruined, Sir!
15:29What does it look like, Sir?
15:34Chicken Manila Gyoza.
15:39Gyoza is one of my favorite Japanese dishes.
15:42Because it's convenient to eat, right?
15:44How would you rate it out of 10?
15:47Let me check.
15:49The gyoza is delicious.
15:51Again, it's full of meat.
15:54Then, this curry.
15:59It's not just the smell,
16:02but also the taste.
16:03You can taste the curry.
16:04Original chicken karaage.
16:06Chicken karaage.
16:08Sizzling carbonara.
16:10It's my first time eating carbonara.
16:12It's not sizzling.
16:14It's just a regular carbonara
16:16with a white sauce.
16:18It's also my first time
16:20eating carbonara in a Japanese restaurant.
16:29Interesting thickness, right?
16:31It tastes like a carbonara.
16:33And then,
16:35there's something about it.
16:37It's like...
16:39It's made by sizzling.
16:42There's an aftertaste.
16:43The aftertaste.
16:44The taste is more noticeable.
16:46And I like how chewy it is.
16:59Where can I say
17:03that if you come here,
17:05you'll come back?
17:07Reggie.
17:14On our way here,
17:16I noticed the plants they grow here.
17:19Like sakurabu,
17:21which is a native scallion.
17:24It was my first time encountering this
17:26when I went to Quiapo.
17:28And then,
17:29I was introduced to palapa.
17:32So, in Southern Philippines,
17:35especially in Mindanao,
17:39the Maranao cuisine
17:41is mostly using
17:43what we call palapa.
17:45So, I can compare palapa
17:47to sambal.
17:49Usually, it's mixed
17:51with grilled tuna,
17:54chicken, beef,
17:57actually, any protein.
17:59But yeah,
18:00there's a certain process
18:02of making it here.
18:04And traditionally,
18:06they use almeres.
18:08So, when we say palapa,
18:10the main ingredient is
18:12our sakurabu.
18:14It gave me an idea
18:16since I also saw
18:18how they cook chicken,
18:20to make a traditional Maranao dish
18:22called piaparan.
18:24We'll make chicken piaparan.
18:26So, our sakurabu,
18:28it's like leeks,
18:30like spring onions,
18:32but it's flatter.
18:34So, it's more like chives,
18:36the look of its leaves.
18:38But this is what we call
18:40onion in Tagalog.
18:42So, it has a bulb
18:44compared to spring onions
18:46that only have a stem.
18:48And based on the Muslims
18:50that I've talked to,
18:52this is endemic in the Philippines.
18:56So, our sakurabu is ready.
18:58Another component of our palapa
19:00is ginger.
19:02But this time,
19:04since it's available here on the farm,
19:06we'll also use galangal.
19:08Galangal, compared to ginger,
19:10same with sakurabu,
19:12its flavor is more subtle.
19:14So, we're going to use galangal
19:16to make our piaparan.
19:18So, we're going to use galangal
19:20to make our piaparan.
19:22So, we're going to use galangal
19:24to make our piaparan.
19:30This is the third key component,
19:32spice.
19:34It needs to be spicy.
19:36So, it depends on your preference.
19:38If it's more,
19:40it's just right.
19:54So,
19:56since our paste is ready,
19:58let's set it aside.
20:00Now, for our chicken,
20:02we have
20:04free-range chicken that we saw earlier.
20:06This is good
20:08when you're processing
20:10free-range chicken.
20:12You can see the fat.
20:14So, let's set that aside.
20:16We'll add oil
20:18to it later.
20:20Another must-have
20:23when you're doing piaparan
20:25is our yellow ginger or
20:27turmeric.
20:31Then, our onion.
20:39Oil in the pan.
20:41Maybe 2 tablespoons
20:43because we're going to use the fat
20:45of our chicken.
20:53Okay.
21:13The browning
21:15in our pan is good.
21:17So, our tomato,
21:19onion, and yellow ginger.
21:23Let's also add our
21:25palapa.
21:29One of the characteristics
21:31of piaparan that I copied
21:33from a dish
21:35that I'm serving in my restaurant
21:37is their use
21:39of grated coconut.
21:49When we say piaparan,
21:51it has to be cooked
21:53in coconut cream.
21:59Let's add a bit.
22:01We're going to add the remaining
22:03when the chicken is cooked
22:05and some chicken stock.
22:21Let's season it.
22:31Let's season it with fish sauce
22:37and pepper.
22:45Since we are using
22:47a free-range chicken,
22:49it will soften in 45 minutes
22:51to an hour.
22:53You might need to replenish the chicken stock
22:55once in a while so it won't burn
22:57or dry out too much.
22:59After that, it's time to serve.
23:19Yellow pochero.
23:21We achieved the sweetness
23:23of the carrots when
23:25the sugar was intensified.
23:27The carrots are not mushy anymore.
23:33This is what we normally do here.
23:35There's an application
23:37of a modern technique.
23:39We just deconstruct a few elements.
23:41If you look at it,
23:43it's not pochero but you have
23:45the elements of saba,
23:48the starch which is the squash
23:50or pumpkin.
23:52Those are the
23:54minimal tweaks
23:56in the technique.
23:58It's usually a one-pot dish.
24:00What do you normally offer?
24:02Is it farm-to-table?
24:04Actually,
24:06the produce and products here
24:08are also what we use.
24:10The tinola that they offer
24:12is also farm-to-table.
24:14When we order tinola,
24:16we suggest to the guests
24:18to order in advance
24:20because the chicken is freshly slaughtered
24:22so it's not frozen.