Aired (March 9, 2025): Sagot na namin ang CRAVINGS niyo, Food Explorers! Sinamahan tayo ni ‘Binibining Marikit’ co-star Kevin Dasom para mag-food adventure around Quezon City! Pinaikot naman for the first time ni Sparkle artist Charlie Fleming ang ‘RapSa Roleta!’ Ano kaya ang inihain sa kaniya ni Chef JR Royol? Alamin sa episode na ito.
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00:00It's been a while since we last encountered Alagaw.
00:10In Ilocanja, we usually use this for stuffing.
00:14If I'm not mistaken, we used this for stuffing in our Bangus dish before.
00:20But this time, we'll still use fish.
00:23But we'll make Sinigang sa Miso.
00:26So we have our Alagaw leaves.
00:28For the others, we will chop or we will slice.
00:37We'll also add our tomatoes.
00:42And our onions.
00:47Then, we'll also use our galangal.
00:50We'll pound this.
00:52And of course, our garlic.
00:59So our aromatics are ready.
01:01We'll just layer this in our pan.
01:03So we have here our Sampalok.
01:07Then our Alagaw.
01:14Our galangal.
01:16Our galangal, of course, depends on your preference if you want it stronger.
01:21Our purpose here is just to lessen the taste of our fish.
01:28We're not really trying to flavor it with spicy ginger.
01:35That's why we only used a very minimal amount.
01:39Then, our onions.
01:42And our garlic.
01:44Then, our fish.
01:46So what we're using now is galangal.
01:48You can use whatever is available to you.
01:50Papaya, tilapia, or anything else you can use for this recipe.
01:58And then, we're going to top it with our sliced Alagaw.
02:07Let's get some stock or water.
02:10You can also use rice wash here.
02:17And then, our flavoring ingredient, our miso.
02:40It's that simple.
02:41We'll slow cook this for about 45 minutes to an hour.
02:45After that, we're ready to serve.
02:53After almost an hour, our Sinigang sa Miso at Alagaw is now ready.
03:03Are you looking for a food spot that can offer you breakfast to bar?
03:08Well, this The Coast Cafe in Banawik, Quezon City is definitely for you.
03:13This is the recent discovery of the newest celebrity food explorer that we'll be joining today.
03:19He's one of the leading men of the newest GMA Afternoon Series that is being marketed.
03:24Kevin Tasom.
03:29Well, okay.
03:33We are located in Banawik.
03:35So, the busy streets every day with all the, well, car stores and some what,
03:41those are Chinese restaurants where we go and eat, and then, we leave.
03:46So, we don't have the opportunity to sit down and feel a bit relaxed.
03:50That's why we created this to make it a cozy place to go in Banawik amidst the hustle and bustle of Banawik.
04:02So, today, we are at The Coast Cafe on Banawik Street in Quezon City.
04:07We're going to try these beautiful drinks, beautiful desserts, and, yeah, we'll just get right into it.
04:13I'm going to try the caramel-based coffee.
04:15You can see there's popcorn on it.
04:17It's a unique twist to a cafe dessert.
04:20Yo, this is good.
04:22Okay, now, I'm going to try.
04:24Drink, drink.
04:26Glory.
04:28This is so good.
04:29Oh, my goodness.
04:31Stay away from me.
04:33So good.
04:35Okay, now, this one might be a little bit healthier.
04:37Pistachio White Forest.
04:39White Forest is probably the whipped cream on top.
04:42Oh, my.
04:47Really good.
04:49You stay away from me, too.
04:51Okay, outside of these, I'll call them sweet drinks, right?
04:56These are sweet drinks.
04:57These are nice cocktails.
04:59This one, heard earlier, tamarind twist cocktail.
05:02You can see there's a nice little tamarind on top.
05:05The density in the liquids, so they don't really mix, but they do mix, but not really.
05:10I'm going to give it a nice little stir.
05:16Pretty good, pretty good.
05:18Never had this drink in my life, but I like it.
05:22Normally, we don't eat the mints in a cocktail, but I really like this mint.
05:25I really like the herbs and everything.
05:29Alcohol is not too strong.
05:31Sweetness is to a, I would say, perfect amount, minimum for me.
05:35And this one, the most interesting drink.
05:38Let me see if I can get it on the first try.
05:40Jalapeño Calada?
05:42No. Jalapeñarita.
05:45I'm not sure what the bubbles are on top.
05:47What's the bubbles on top? Is it a sugar?
05:49It's just a foam.
05:51Jalapeño foam.
05:52Jalapeño foam.
05:54Okay, I'm going to, can I drink it?
05:56Okay, I'm going to try it.
05:58Eat the foam.
06:04Well, okay.
06:06Alright, so that's a good thing I did that.
06:09It's a spicy foam. How do you make foam spicy? Who does that?
06:13This is pretty good.
06:18The drink itself.
06:22Spicy, spicy cocktail.
06:24As you can see by the look on my face.
06:27This is a very, very interesting drink to me.
06:31But this is a good time.
06:33If you're looking for, let's say, you're a little bit full.
06:36You're a little bit drowsy.
06:38You have this, boom, you're awake.
06:40You can hit the next spot right after.
06:42Next, we have our desserts.
06:44The turot, fried banana wrapped in flour.
06:46A delicious delicacy.
06:48They have something like this in my hometown in Thailand.
06:51But not like this.
06:53Just similar.
06:55And the turot here in the Philippines are just a little bit better.
06:58Because look at the size.
07:00It's just a little bit thicker.
07:05And it's really good.
07:07There's something else in here.
07:09Is this sweet potato?
07:11Purple yam.
07:13Okay, so it's banana, purple yam.
07:15Some nice rice-based wrapping.
07:17Now, finally, I'm going to try.
07:20This is called a knickerbocker.
07:22Native to the Latin province of Asia, Zamboanga.
07:27I've never had this.
07:29It's similar to a halo-halo.
07:31Similar, but with its own little twist.
07:33There's a lot more fruit in here than in a halo-halo.
07:36I'll give it a try.
07:41Wow, it's good.
07:43That tastes like, what is it, melon, banana, mango.
07:49Is there watermelon?
07:52And strawberry ice cream at the bottom is a green jelly.
07:55Give me some green jelly.
07:57Definitely more fruity than my halo-halo taste that I've had.
08:02And this one, because of no ice, I think it's just easier to consume.
08:06And in my opinion, just a good time because of the ice cream,
08:10because of the fruits, because of the jelly.
08:13So here in the Coast Cafe, outside of the wonderful desserts, drinks, and cocktails,
08:21we also have breakfast and barn style of food.
08:24So I'm going to go ahead and try the hoisin beef noodles first.
08:32Yo, that's pretty good.
08:36I need to ask the chef what the secret recipe in this is.
08:39Now, the creamy carbonara.
08:43The secret to having a nice creamy carbonara is breaking the egg yolk, this nice little poached egg.
08:51Here we go.
08:55Definitely creamy.
08:58Then you have some nice sourdough bread.
09:05I hope you heard that crunch.
09:07I hope you heard that crunch.
09:09Now, this chicken is way out of my league.
09:12This people's chicken is way out of my league.
09:14So I'm just going to try a french fry first.
09:16Fries are good.
09:21Oh my god, that is some good fried chicken.
09:24So I'm just going to try some lechon kawale.
09:27Some nice garlic rice and some vinegar dip with some garlic.
09:32Oh, that rice is good.
09:34Oh my goodness.
09:36I need to have a cooking lesson with the chef here.
09:47Wow.
09:49I don't think I can say too many good things about the food.
09:54It is, like I mentioned earlier, it is breakfast barn style of food.
10:00High protein, high carbohydrates.
10:03This is a feel good food.
10:04Again, this is the Coast Cafe, Quezon City, on Banawe Street.
10:10And don't forget to stay tuned to Binipini Market on GMA Afternoon Prime.
10:15Amazing cast, Harleen Budon, Poc Hwang, Chris Benaloeva, Migs, Jeff, Ashley Thea, Tony Lubusca, and me.
10:23In the continuation of the food adventure of the Irish Thai actor, Kevin Dasom in Quezon City,
10:27he will take us to a place where you will find food that will bring you happiness.
10:36European style with a touch of Pinoy flavors.
10:39Let's go and join him in Huluk here in Panay Avenue.
10:43Food Explorers, let's go on a food trip.
10:47So Huluk is a Dutch word that means happiness.
10:50So it originated from Greece and was brought here to the Philippines.
10:53But then we tweaked some of the menu.
10:56It's because it didn't fit all the menus from Europe.
11:00The twist is that we added umami flavor to the European foods.
11:05We have a lot of selections here.
11:07Since Huluk is from Greece, we didn't limit it to Greek food.
11:11So we have Spanish, Italian, French.
11:13We made a fusion of different countries from Europe.
11:17Alright, so what do we have on the menu today?
11:19So for starters, we have the jamon croquettes.
11:22It is made of a cheesy baked roll with smoked jamon on top.
11:28The sauce is made from marinara sauce.
11:31Excuse me.
11:34Mmm, that sauce is a killer.
11:37So good.
11:39So the viewers won't be able to try this unless you come to the restaurant.
11:43We have also here the hummus, but with a twist.
11:47There's a hummus eggplant.
11:49Yes, it is a famous dish in Greece.
11:52For me, we also added a twist to the eggplant hummus.
11:57Basically, it's a hummus like the ones served in other restaurants.
12:01But we wanted it to be different, so we added an eggplant on top.
12:06And it's a mashed eggplant, and it's a grilled one.
12:13I stand on that.
12:15The Greek hummus eggplant, amazing.
12:19Oh, gotta eat a green.
12:21Let me eat a green.
12:23There's also quinoa in there.
12:25Mmm, quinoa too.
12:27It's really healthy actually.
12:29Mmm, delicious.
12:31Pinakasarap.
12:33And we have here the mixta.
12:36It is a mixed seafood.
12:38We have the octopus tentacles, a squid, shrimp, and mashed potatoes at the bottom.
12:45Oh wow, that's so tender.
12:48That octopus tentacle just melted in my mouth.
12:52That is delicious.
12:56That is so good.
12:58That's dangerously good.
13:00And we have here the ox tongue and mushroom.
13:04It is a slow-cooked ox tongue, simmered in beef stock with white sauce, reduction wine sauce.
13:13Mmm.
13:18You know, one thing about ox tongue, when you say ox tongue, a lot of people don't want to try it.
13:23They're like, tongue, who eats tongue?
13:25Ox tongue is one of the most tender meats on the buffalo, on the ox.
13:30It just goes down easily.
13:33And I'm like, okay, I'm gonna try some carbs now.
13:36Some nice steamed potato.
13:39Oh wow.
13:41I love potato, and that potato is lovely potato, so take a look at that.
13:49And we have also the squid ink paella from Spain.
13:54It is a dish from Valencia, Spain.
13:57How is this, the paella rice made?
14:00It's rice, and there's a squid ink.
14:03Oh, okay, so that's the color.
14:05That's the color.
14:06Okay, it's not berry rice, it's squid ink rice.
14:10Okay.
14:17Is it your first time trying the squid ink paella?
14:21Yeah, first time trying it, so I like it.
14:26And of course, for the pizza, we have the truffle pizza.
14:29It's made of truffle white sauce, truffle paste.
14:33Now to the heaviest, probably the heaviest.
14:36Yeah, probably.
14:38The truffle pizza.
14:40You have to put carbs on your body.
14:42I have to, you know, like these muscles didn't grow eating vegetables.
14:45You prefer with honey?
14:47I have to try it.
14:49Wow, well, that truffle gives the mozzarella cheese like a perfect counter.
14:54Not only European-inspired dishes are offered by Huluk,
14:58they also have cocktail drinks that Kevin seems to have enjoyed.
15:00This one is the gin albah, the base is gin, and amaretto sour, and we have the sangria rota.
15:06Okay.
15:09Oh yeah, that's very nice.
15:11Very smooth.
15:13Okay, I'll try this one.
15:18That one's a little bit rough for me.
15:20That one is the ladies' favorite.
15:22Okay.
15:24That's embarrassing.
15:26Amaretto sour.
15:28Oh, this one's lovely.
15:31And this one is the stronger one.
15:34Okay, well, apparently I'm good with strong alcohol.
15:37Make sure you make a reservation or you will not get a table.
15:41There is a limited amount of tables, and it gets very busy at night.
15:45I'm pretty sure it does.
15:47As you can see, not a lot of bar space, so make your reservations through the website.
15:51Yeah, through the website for our IG, Instagram, Huluk Manila.
15:55Huluk Manila.
15:57Head over to the Instagram page, to the website, and make your reservation.
16:03A new challenge for Ruleta will take place in the middle of the busy market of Pasig Mega Market.
16:09A perfect setup to welcome our first time guest, the sparkle artist, Charlie Fleming.
16:16Hello, hello.
16:17Welcome to Farm To Table.
16:19Hello, thank you so much for having me today.
16:21Of course.
16:22So that we don't have to take you too far away, we're just in the area where you live.
16:28We're just here at the former Mutianang Pasig Complex.
16:32Or now, they just updated the name, Mutianang Pasig Mega Market.
16:37We will welcome you with our Rapsa, Ruleta.
16:40But what's your trip? What would you like to eat today?
16:45For me, my favorite is Afritada.
16:47Afritada with pork?
16:48Chicken.
16:49Chicken Afritada?
16:50Yes, please.
16:51Okay, Charlie.
16:52Turn it around.
16:53Okay.
16:55There.
16:57So it should be chicken stew.
16:59Is that okay?
17:00Yes, that's okay.
17:02Okay.
17:06Wow!
17:07Awesome!
17:08What's up?
17:09Chicken stew.
17:10This is my best friend.
17:12So, chicken Afritada.
17:14Anything you haven't tried yet?
17:16I've never.
17:17Would you rather have the typical Afritada,
17:20or we'll let the Mutianang Pasig Mega Market surprise you?
17:26You know what, chef?
17:27I'm going to leave that to you.
17:28Okay.
17:29Because you're the chef, I trust you.
17:30Let's go, Charlie.
17:31Let's go.
17:32Let's go around.
17:33But it's going to be a long ride because our market is huge.
17:37Let's go.
17:38Let's go.
17:39Let's go.
17:44I'll have half a chicken liver.
17:48I think it's a good time to experience and try.
17:50You should.
17:51I mean, if you're into healthy things,
17:53then chicken liver is a good way to start,
17:59rather than chicken breast.
18:01This is packed with nutrients and all your body needs.
18:06Charlie, take a look at what we can buy.
18:10What do you want?
18:11It's up to you, John.
18:12Me?
18:13I'll buy a kilo and half a chicken leg.
18:17She doesn't like chicken thighs.
18:20So, this is just for the front,
18:22but we'll give her a leg and a chicken liver.
18:31So, what else?
18:32You know all these vegetables.
18:33I don't know all of them.
18:35I just know that it's green.
18:37Okay.
18:38I know kalamunggay.
18:39It's my favorite.
18:40Okay, malunggay.
18:41I hope my request is kalamunggay.
18:43Oh, my God.
18:44It's been almost two years.
18:46All right.
18:47Let's put some malunggay.
18:48Huh?
18:49Why not?
18:50Seriously?
18:51So, because I'm the one who's going to cook today,
18:53your token is going to be malunggay.
18:57Okay, go.
18:58I can do it.
19:01Typically, you'd want to wash this.
19:04It's better if we wash it.
19:06But since our request is rock and roll,
19:08what I would do is parboil it
19:11so that we wash it and clean it at the same time
19:15so that it's not too soft
19:18that there's no meat or meat that she'll eat.
19:21But there's a little.
19:22We'll also use chicken neck.
19:24The chicken liver, you can cook this
19:27maybe for five to eight minutes on very high heat.
19:30Whereas for the heart,
19:32these are like carnitos.
19:34So, I'm going to cook it at the same time
19:36in our batch of feet and legs.
19:38So, there's a nice boil.
19:40Actually, it's a gentle simmer
19:42that's happening in our pressure cooker.
19:44You can see it.
19:46Let's just transfer what we parboiled.
19:50And then, we mentioned earlier
19:52the cooking temperatures of the liver and heart.
19:54For this one,
19:55we're not going to cook the chicken neck at the same time
20:01to tenderize our chicken feet.
20:04Let's just say that our chicken neck
20:07can be cooked in 20 to 30 minutes on normal heat.
20:11And for our chicken feet,
20:13maybe for an hour or an hour and a half.
20:16So, if we include it in the batch of pressure cooker,
20:20our chicken neck will be tenderized.
20:24The chicken heart is okay.
20:26So, we'll just add the garlic.
20:29Season it with salt and pepper.
20:31And then, we'll cover it.
20:33So, we'll just return it after 30 minutes in the pressure cooker.
20:36So, while we tenderize our chicken feet and chicken heart,
20:40let's prepare our ingredients.
20:44While Charlie is waiting for the dish I'm cooking,
20:48let's see if he did the assignment I gave him.
20:51Hi, guys. I'm Charlie.
20:53We're back.
20:54And I'm doing the assignment that the chef told me,
20:57to tenderize the calamongay.
21:00Actually, it's my first time hearing the word tenderize.
21:03Because in our country, we just say,
21:05get this calamongay because I'm going to cook it.
21:08While waiting,
21:09Charlie didn't forget to taste
21:11the dish that's being mixed inside Mutianang Pasig Megamarket,
21:15the Charisse Halo-Halo Special.
21:18Halo-Halo.
21:19Halo-Halo.
21:20We're here at the Charisse Halo-Halo Special.
21:23And for sure, if you're from Pasig,
21:25at least you're in line here,
21:26at least once in your lifetime.
21:28Or even if you're with your sister,
21:30your grandma, or maybe your mom.
21:32So, let's taste it.
21:35So, we've been pressure cooking our chicken feet for close to 40 minutes.
21:39At this point,
21:43it's ready.
21:45So, while we're releasing the pressure,
21:47we can start the other components.
21:50And then, the chicken neck that we've blanched,
21:54we're going to brown it.
22:08After that, let's add the tomatoes and onions.
22:12Let's add the tomatoes and onions.
22:18And then, just to make it more balanced,
22:20so that Charlie won't get confused,
22:22we're going to add the tomato paste.
22:24It will intensify the redness of our Afritata dish.
22:28So, we're just going to saute this.
22:30And then, we're going to add the stock of our chicken feet.
22:37And then, after that, we're just going to boil this.
22:40Season it with some soy sauce,
22:43and some brown sugar.
22:46After that, let's add the potatoes, carrots, and chicken liver.
22:56Let's adjust the seasoning.
22:59And then, let's add the chicken feet.
23:03Simmer it until the chicken feet absorbs the seasoning.
23:08And of course, the Malunggay that Charlie is missing.
23:12And then, finally, our bell pepper.
23:18And then, after that, we're going to serve.
23:23Food Explorers,
23:24the unique Afritata that we're going to serve to Charlie is now ready.
23:29Chef!
23:30It's you, right?
23:31Because you cooked me,
23:32I got you the famous Charrings Halo-Halo.
23:35Wow!
23:36Yes!
23:37I'm not so thoughtful of your eating.
23:39Of course, I'm sweet.
23:40So, you have dessert.
23:41Of course, we need some savory.
23:44You requested Afritata,
23:46and I got you Afritata.
23:48For the table way.
23:50Oh my God!
23:51There's Kalamunggay, really!
23:53Right?
23:54Not today.
23:55It won't work.
23:56But you put chicken feet.
23:58I also added your favorite,
24:00your now favorite,
24:02chicken liver.
24:03Oh my God!
24:06Chicken liver.
24:07Chicken neck.
24:08So, you also have good protein.
24:11For fun fact, guys,
24:13I've never eaten chicken feet.
24:15So, it's going to be my first here at Farm to Table.
24:17And it's cooked, of course.
24:19By the chef.
24:20Oh my!
24:21For a complete experience,
24:22there's also a heart.
24:23Oh my God, there's a heart.
24:24I'm scared.
24:25Cheers!
24:27Overall experience,
24:28it was a wonderful experience.
24:29It was amazing.
24:30It's like my childhood came back.
24:32My mom and I go back.
24:34We choose what we want to eat,
24:36what we want to eat.
24:37And I really enjoyed the taste of the food.
24:41And it's my first time to really taste it
24:44and know how to eat it,
24:45especially the chicken neck.
24:46I really never thought
24:48that I would try something like this today.
24:50And the Kalamunggay that she added,
24:52it's really new to me
24:54that she added Kalamunggay to Afritada.
24:56I thought about how she would do it.
24:59But when I saw that she did it,
25:01I was really amazed.
25:04Afritada
25:05Kalamunggay