Aired (March 16, 2025): From being a Food Explorer to becoming Chef JR Royol’s guest celebrity, finally, pinaikot na rin ni Kapuso actress Analyn Barro ang 'RapSa Roleta!' Ano kayang FISH recipe ang inihain sa kaniya ni Chef? At si Viveika Ravanes, bitbit pa rin ang karakter mula sa 'Mommy Dearest' hanggang sa pagbisita sa coffee shop na ito! Panoorin sa episode na ito.
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LifestyleTranscript
00:00Welcome back to Farm to Table.
00:09And if I'm not mistaken, this is the first time you're with us for a food exploration
00:14in one of the restaurants.
00:16Yes.
00:17How was the experience?
00:18It was fun.
00:19I'm full.
00:20But you know what, Chef?
00:21I'm excited because it's the first time I'm meeting you.
00:23And it's also the first time I'm cooking for you.
00:26And of course, the produce that we'll be using is directly sourced from Mutianang Pasig
00:31Mega Market.
00:32Yes.
00:33As you can see.
00:34This is our Rapsa Roleta.
00:35So the dish that I'm going to cook for you will actually be decided by this guy.
00:46Let's think of Rapsa Roleta as the dish that I'm going to cook for you today.
00:51I hope it's fish.
00:52Fish.
00:53Where's the fish?
00:54There it is.
00:55Where's the fish?
00:56When I saw the Roleta, I was really hoping that it's really fish because I love fish.
00:57It's light and it's fresh.
00:58And I was really surprised.
00:59It's really fish.
01:00This is just anything.
01:01Anything.
01:02As long as we get what you want.
01:03Steamed.
01:04We're going to steam a fish.
01:05Then I'll just partner it with any vegetable.
01:06No, no, no.
01:07We're going to steam it.
01:08Steamed.
01:09Steamed.
01:10Steamed.
01:11Steamed.
01:12Steamed.
01:13Steamed.
01:14Steamed.
01:15Steamed.
01:16Steamed.
01:17Steamed.
01:18Steamed.
01:19Steamed.
01:20Steamed.
01:21Steamed.
01:23All right.
01:23Pretty simple.
01:24But to make the dish that you like the most, would you go with me around?
01:30Let's go.
01:31So, any preference?
01:32Anything you have in mind for a steamed fish dish?
01:33Pampano is fine with me, but if you have something you want us to try, that's fine also.
01:45Let's stick to your favorites.
01:48Okay.
01:49Ma'am, give me the biggest one for the pampano.
01:52It's so clean!
01:54Right?
01:54Can I have a fillet?
01:56Okay.
01:57And I'll also get the bones.
02:00Vegetables!
02:02Are you challenging him?
02:03Yes, I'm thinking about it.
02:04I want to give him something unique.
02:08And you have a big mustard leaf.
02:10Mustard?
02:11Do you eat mustard?
02:13Ah, okay.
02:14The flavor is a bit peppery.
02:16Okay, okay.
02:18So, we'll take miso.
02:20Is it hard to be a chef when you have okra?
02:23Let's go!
02:24Let's go!
02:25It's my favorite.
02:26Super!
02:28Iron fiber.
02:29Yes.
02:30Can I have some red tomatoes?
02:33How many?
02:34Maybe three.
02:37And onions.
02:40There's a new wave of specialty coffee in Quezon City.
02:43And in every cup that they serve,
02:45you can really taste the X-Factor.
02:50Well, technically, X-Wave is a new generation of specialty coffee,
02:55or new wave of coffee,
02:57where we innovate the coffee into the next level.
03:01Of course, we serve specialty coffee quality,
03:05like graded coffees from SEA.
03:09Then, as well as we innovate ideas,
03:12we do more of latte art,
03:14we do more of pour-overs,
03:15and then we specialize brewing,
03:17and we specialize doing latte art as well.
03:20Our specialty coffees came from different countries.
03:23At this moment, we have from Latvia, Amsterdam, Vietnam, and then Brussels.
03:31To make his first visit to Farm-to-Table unforgettable,
03:35we let comedian Vivek Garavanes experience
03:38the exciting and unique tasting experience
03:41of X-Wave Specialty Coffee.
03:44Let's cleanse our palate,
03:46just to rinse our palate,
03:47so that we can taste the full potential of our coffee.
03:50So, that is soda water.
03:52So, are you going to drink all of it, or just a little?
03:55Just a little.
03:56Just a little?
03:57How much is a little?
03:58Just a little.
04:03You'll see how good it is,
04:05and how much you'll regret it.
04:07Maybe it's so delicious.
04:09We'll see, we'll see.
04:12Actually, the coffee depends on who appreciates it.
04:18So, there's no delicious or not delicious coffee.
04:21Because we become biased when we say it's delicious.
04:26It's because we have different tastes in our palate.
04:29Like chefs.
04:30I understand you there.
04:31That's why there are different flavors of coffee.
04:34For example, my favorite is Filipino coffee.
04:38There, I got it.
04:40I used to like Spanish coffee,
04:43but because it's condensed,
04:46it's too sweet.
04:49So, I switched to a coffee that I can easily adjust.
04:52Yes, so let's brew coffee.
04:54So, in brewing my coffee,
04:56I have different intervals,
04:57so that I can get the ideal taste of coffee.
05:01So, those intervals are specifically made for X-Wave recipes.
05:06Hey, it smells good.
05:08I can smell it, it smells good.
05:11Okay.
05:12So, every interval,
05:14maybe around 30 to 35 seconds,
05:17I wait for it to drip down,
05:19and then another pouring again.
05:21So, I have 5 pours.
05:23So, I'll drink it next week.
05:25But we'll appreciate it after brewing,
05:28the process.
05:29Okay, that's why it's special.
05:32So, here it is.
05:33There, Food Explorers.
05:35Here it is.
05:36I'll taste their plain coffee,
05:38without the mineral drops.
05:40Yes.
05:43It's good.
05:45Yes.
05:46Okay.
05:47So, why two?
05:48Are we toasting?
05:50Because we have two different mineral drops.
05:52So, we have floral,
05:54and then balance.
05:55This one is more on vibrant side.
05:57This one is more on fruit side.
05:59So, you can compare it.
06:01The first thing I'll taste
06:02is the one with floral minerals.
06:07Let's taste it.
06:17It tastes like Sampaguita.
06:19Yes, that's why it's floral.
06:20But it's delicious.
06:22And then, it controls the strongness of the coffee.
06:28And then, this is it.
06:29This is the other one.
06:30There.
06:31And balance.
06:32Balance is the name of the mineral.
06:36It's different.
06:37Yes, it's different.
06:38Yes.
06:39Again, the strongness is lower.
06:41Yes.
06:42But if I have to choose, I like this one more.
06:43Yes.
06:45And because Viveca's favorite is the lattes,
06:47let's move on to her favorite,
06:49another bestseller of X-Wave,
06:51the Iced Volcano Latte.
06:53You can see the powder on top.
06:55It's activated charcoal.
06:57And then, the black ink,
06:59it's food grade.
07:00It means food coloring.
07:02And then,
07:03underneath, there's a stir.
07:09Oh my, it's delicious!
07:11How much is this?
07:12Are you delivering?
07:13Yes.
07:14Oh my, it's delicious!
07:16The creaminess
07:18that mixes with the coffee
07:21is already delicious.
07:23They added black ink
07:25and activated charcoal.
07:27It's delicious.
07:28You should try it.
07:31The cafe also serves a hot version
07:33of their famous drink
07:34with matching latte art.
07:41It's delicious
07:42though I really like cold drinks.
07:45But this one,
07:46it's like,
07:47for those who like hot coffee,
07:51this is perfect for you.
07:53At the same time, it looks healthy
07:55because of the activated charcoal.
08:00And finally,
08:01to complement your specialty coffee,
08:03you can also order snacks
08:05like their cheesy nachos
08:07and burger
08:08that comes with a juicy beef patty
08:10and mushroom sauce.
08:17It's delicious.
08:18There's nothing else to say.
08:19It's really delicious.
08:21It's perfect,
08:22especially when you come here
08:23to have a memory end.
08:24Achieved.
08:26I really love eating this.
08:28Oh my!
08:29Earlier,
08:30Rapsaroleta got stuck
08:31in the steamed fish.
08:33There it is.
08:34Where's the fish?
08:35And now that we're able to sell
08:37our favorite fish and vegetables,
08:39it's time to cook
08:41the dish we'll be eating later.
08:44I'm just getting inspiration
08:46from our favorite Sinigang in Miso.
08:48So,
08:49I'll just give it a different attack.
08:52So, here's our Mustasa.
08:55So, what I'll do is
08:56I'll season our Miso,
08:57our Miso paste,
08:58and our Sinigang powder
09:01with our fish fillet.
09:05Then,
09:06I'll wrap this
09:07with our Mustasa.
09:08And then,
09:09I'll just sauté all the vegetables
09:11that it chose
09:12so that it's garnished
09:13or on the side.
09:14I'm just choosing the big leaves.
09:17Those are the easiest
09:18to wrap on the fish.
09:22What I'm preparing to do here is
09:24we'll blanch it.
09:25Because if you didn't blanch the leaves,
09:28you'll notice that
09:29when we roll it,
09:31there it is.
09:32It's too crispy.
09:33It snaps.
09:34The stems,
09:36to avoid that,
09:37we'll just blanch it quickly.
09:52We have here
09:53our Miso paste.
09:58And then,
09:59our Tamarind powder.
10:02We're just going to mix this together.
10:04So, we have here
10:05a very thick paste.
10:07It's like clay consistency
10:10of our Miso paste
10:11and Tamarind powder
10:12or Sinigang mix.
10:13This is what we'll fill
10:15our fish with.
10:17Then,
10:18some of the paste
10:19on the outside.
10:25So,
10:26our Mustasa
10:27is what we're going to wrap.
10:32And then,
10:33our fish.
10:34So,
10:35we have here
10:36our Miso paste.
10:37And then,
10:38our Tamarind powder.
10:39So,
10:40we have here
10:41our Miso paste.
10:42And then,
10:43our fish.
10:44So,
10:45let's cook this.
11:00So,
11:01we have here
11:02our Pampano Fillet
11:04that we fill
11:05or seasoned
11:06with Miso paste
11:08and Sinigang powder.
11:10We wrap it in blanched
11:12mustard leaves or mustasa. So at this point, it's ready.
11:17At the bottom, typically, we don't use this compartment for anything.
11:21It's just for steaming. But since we have fish bones,
11:26I would use that, including the head, so we can make our own broth.
11:34And then, in the compartment where we'll put the fish,
11:38I'll put some banana leaves.
11:43And our fish.
11:46So we're just going to steam this for about 15 to 20 minutes.
11:50And while we're cooking this, we'll sauté our garnish.
11:55For our garnish, we'll just slice okra, tomatoes, onions, red bell pepper, and cilik labuyo.
12:13And then, I'll just add our miso paste.
12:20So let's just add a little water.
12:32That's what's good about cooking when you're right in the middle of the market.
12:35If you have a shortage, just ask for help.
12:40So we're going to season the fish.
12:42So this is a new dish that I'm basically exploring.
12:45I haven't tried our local miso paste for sauté or as a base for my sauce.
12:53We usually just use this.
12:55We just dip it in miso.
12:57But since we're inventing what's in here,
13:03I came across this very interesting texture.
13:07It's like you're crushing a red egg, but it's not salty.
13:11But it has a bit of sourness.
13:13It's like you're eating buron from Pampanga or the North.
13:17So that's what I'm discovering.
13:20And I said that unlike the Japanese and Korean miso,
13:24our miso paste is salty.
13:26So here, let's put some more fish.
13:33And then, I'm just going to mix the okra, bell pepper, and chili.
13:46So our okra will be cooked.
13:48Let's just slice the chili.
13:50And then we'll put it in.
13:54Turn off the heat.
13:55Perfect.
13:56Our Inisim na Pampano is also cooked.
13:58We can now serve.
14:02Let's eat!
14:23Vivek and Ravanius are going back for an all-out food trip
14:27to a famous restaurant and event venue here in Quezon City.
14:32It's just a coffee shop.
14:34And then, it's a big area with a renovated house.
14:38And then, we convert through restaurants and events
14:42like weddings and seminars.
14:45Usually, the menu is requested by the owners.
14:49Food explorers, let's go on a food trip!
14:52Oh my, here it is.
14:53As you can see, there's so much delicious food.
14:56I really don't know what to start with.
14:59The one in front of me is really special.
15:05This is called rib-eye steak.
15:08This is our local rib-eye steak.
15:11It's an affordable price.
15:14It's served with mashed potato, buttered vegetable,
15:16and then the mushroom gravy sauce.
15:19Of course, we have to start with the innards.
15:22You have to cut it like this.
15:25So that we can feel it.
15:28It's like LL.
15:31The mouth should be small so that it fits the food.
15:37But of course, if we're being honest,
15:40this is the one.
15:46It's so delicious, ladies and gentlemen.
15:49Perfect.
15:50As you can see, this is called seafood chowder.
15:55Mmm.
15:57It tastes like it's cooked by your grandmother.
16:01One of the mommy dearest customers who likes this is Mel.
16:07Mel Martinez, this is for you.
16:09You like hot food, right?
16:12Our truffle pasta is usually the regular truffle pasta with garlic base,
16:17cream, truffle sauce, and parmesan cheese.
16:22And then with homemade focaccia bread.
16:25So far, your food is delicious.
16:28Truffle pasta.
16:30So of course, it has cheese on top.
16:32And if I'm not mistaken, what are these dried leaves?
16:36Parsley.
16:37Okay.
16:39You thought I didn't have anyone with me, right?
16:41You heard it, there are a lot of answers.
16:43Sorry, for us, I use a spoon when there's pasta.
16:46Let's not…
16:48Let's be honest, okay?
16:52Mmm.
16:57It tastes like a birthday.
16:58Mmm.
16:59Perfect.
17:00So to make it different,
17:01this is a very LL and level up birthday when there's white pasta in the preparation.
17:06You know that.
17:08Since there's no Lumpiang Shanghai here, so our preparation is LL.
17:11It's so delicious.
17:13LL, luwag-luwag, nakaka luwag-luwag.
17:19Of course, let's have salad.
17:21Wow, it's so green.
17:23You're right in what you're thinking.
17:25Fresh garden salad.
17:27So it's usually fresh lettuce, kale, arugula, and then sweet and spicy mango vinaigrette
17:34with fresh watermelon, mango, and then grapes, and then candied walnut, and then parmesan cheese on top.
17:43Mmm, it's delicious.
17:46Of course, this is healthy.
17:47When you eat meat, you should also eat vegetables.
17:54For those who don't like vegetables, this is a perfect dish for you because
18:00you'll be confused if you'll accept the taste of vegetables because it's sweet.
18:05It has sweetness coming from the mango and the fruits that are added.
18:09And of course, it has candied walnuts.
18:13That's why it's delicious.
18:14You'll be able to camouflage the taste of vegetables, in fairness.
18:17For me, a restaurant, a meal, if you're able to serve a good garden salad,
18:25your chef will be good.
18:28The standard of their restaurant is good.
18:33Because that's the balance.
18:35Not all restaurants have good guidance.
18:39Of course, this is our blueberry cheesecake.
18:41They say, when you're young, everything you want is there.
18:45Meaning, you don't have to worry, you don't have to be careful, you don't have to think about maintenance.
18:52And this one, it's so friendly.
18:54My mom and dad's favorite, and also my favorite, is the sugar-free cheesecake.
19:03Oh!
19:05Oh my!
19:12Mmm!
19:15It reminds me of my ex.
19:19It's delicious, but it's prohibited.
19:23There you go.
19:25Mmm!
19:27All mommies will really like this.
19:30In fairness.
19:31It's a creme brulee cake.
19:33Chiffon base, and then custard filling, and then top with white sugar,
19:38and then we toast it to caramelize it.
19:41Okay.
19:42Promising, huh?
19:47This is the caramelized sugar.
19:49Another sugar for the day!
19:53I hope my endocrinologist doesn't watch this.
20:00Mmm!
20:01They say, you only live once.
20:04Heaven.
20:08A delicious cake or dessert is not just measured by its sweetness.
20:14With a delicious dessert, aside from the sweetness,
20:18the flavor should be mixed with the major ingredients that represent the cake.
20:28The chiffon of the cake, it's so soft.
20:31Let's taste it.
20:32After her satisfying food trip, what's Viveka's hot take on eating and drinking hot off the press?
20:40Good, it's good.
20:42Oh, I didn't get a mustache.
20:44I'll say it backwards.
20:46Of course, the dessert.
20:49I'm sorry, we love sweets.
20:52The creme brulee, from any age, any age will like it.
20:57From a child to the oldest.
20:59Because it's delicious, not too sweet.
21:02And the fresh garden salad, it's mouthwatering.
21:11Mmm!
21:13Our Steve Fish with Sautéed Okra is now cooked.
21:16But Annalyn is still busy going around the fruit stands of Mutianang Pasig Megamarket.
21:22Especially, there's a fruit here that reminds us of the province she grew up in.
21:26They also have pineapple.
21:28Do you know, guys, I was born and raised in Ormoc City, Leyte.
21:32Pineapple is famous there.
21:35They have it here. Can we try it?
21:37Sure.
21:40Here it is!
21:47Mmm!
21:50So good.
21:52It's not too sweet.
21:53No, it's delicious. It's just a sweet joke.
21:56Thank you, Kuya.
21:58This is now free.
22:03So this is our Steamed Pampano with your Sautéed Okra.
22:09Wow, this is like a fine dining.
22:12Let's go, game, game, game.
22:14Cheers!
22:15Cheers!
22:23Cheers!
22:27Okay.
22:28Mmm!
22:29Okay.
22:30I got what I wanted.
22:32Mmm! So good!
22:34I got what I wanted.
22:35So good!
22:37Oh my!
22:39It's so good!
22:40How does it taste?
22:42It's like you're eating…
22:44Sautéed Okra.
22:45Yes, ma'am.
22:46She guessed it right.
22:47It's like you're eating Sautéed Okra, but it's steamed.
22:51Mmm!
22:52And the Okra is so good.
22:54When I tried it, I felt like I was flying.
23:00It's like there are so many flavors happening.
23:04If I can rate my overall experience, it would be 10 out of 10.
23:09Because I was part of the market.
23:12Of course, I also tasted the chef's dish.
23:15Who would think of a dish with steamed Okra?
23:21It's just the chef.