Aired (March 23, 2025): Join Chef JR Royol as he visits the perfect food spot in Tagaytay City that serves Cordilleran cuisine, making you feel like you're in Baguio City! ‘Lolong 2’ co-star Mikoy Morales attempts to cook a LEGIT Carbonara recipe! Will he succeed? Find out in this episode.
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LifestyleTranscript
00:00Resort, that has a farm activity that can be done by the whole family, is what you are looking for?
00:06That is the offer of Kiliawan Farm Resort that can be found here in Ibaan, Matangas.
00:11Our three main produce are golden queen mangoes, bamboo, and cacao, which we then use here in the kitchen.
00:19Your cacao, definitely, I'm very interested. But when I saw your restaurant, or receiving area.
00:28This is the main lobby, and in the middle is the courtyard farm kitchen.
00:33It's not obvious that you have a lot of bamboo.
00:35But the way you integrated it into the vibe of your place, is something that, well, suffice to say, I was mesmerized.
00:46It's very simple, maybe it's a cliché, yet very elegant.
00:53This used to be a poultry farm.
00:55This?
00:56Yes, the buildings, the entire farm used to be a poultry farm.
01:00Our parents were contract-growing at that time for a company, so we had about 55,000 chickens here in the property.
01:07But we stopped, more than 10 years ago, we stopped contract-growing.
01:13But we kept the buildings, and then someone rented it to us, another contract-grower.
01:17But the way you integrated the elements that are beautiful in the farm, you can see it here.
01:23That was also our dad's marching order.
01:26When we were talking about the resort, he said, use whatever you can get from the farm.
01:33So, the bamboo, the steel trusses, old wood that we used as stairs to the cabin.
01:40And then everything you see here is local.
01:43The bricks are locally made here in San Juan.
01:46These?
01:47Yes, these clay bricks.
01:49And then the bricks in the cabin, we used eco-bricks.
01:52So, they're made of plastic waste.
01:54Recycled materials.
01:55Yes.
01:59After learning about the history of Kiliawan Farm Resort,
02:02I continued to make a potahe using the farm-fresh ingredients that they produce.
02:09Let's eat!
02:16We grew up with the sweetness and the character of the mango calabaw.
02:22But here, the mango trees that they specialize here in Kiliawan is their Golden Queen variety.
02:33They're both sweet with calabaw, but the Golden Queen has more floral notes.
02:38It's rare like the mangoes that I've tasted in Korea, Taiwan, and Thailand.
02:45I just want to partner it with a savory dish.
02:49And of course, to contrast the sweetness of the Golden Queen,
02:56let's mix it with unripe mangoes.
02:59So, we're just going to make braised pork with mango salsa.
03:04So, this is how generous our portion is.
03:07And then we have a hot pan, we're just going to sear it.
03:10So, our pork is in.
03:18So, while we're browning our meat,
03:21onion,
03:23then our garlic.
03:28So, the browning that's happening in our pan is good.
03:31I'll just add our garlic and onion.
03:39Let's just season it with soy sauce,
03:43our vinegar,
03:45and laurel.
03:48And generous amount of pepper.
03:50All of the hardest parts are done.
03:53We're going to cover this.
03:55We'll probably be back after an hour.
03:57And then we can prepare our braised pork.
04:00So, let's prepare our salsa.
04:04So, this is our green mangoes.
04:14And this is our ripe mangoes.
04:16The good thing about filiawan is that they want to rely on their own produce.
04:21So, if there's an excess, they just freeze it ready for orders.
04:27Just like this, we're incorporating this into a savory dish.
04:32I'll just add our leeks.
04:37And for some kick, let's just add our chilies.
04:46Let's just mix this.
04:48And then, for the sauce, let's just get the sauce.
04:56Our pork is now tender.
04:58The salsa is ready.
04:59We can now serve it.
05:01It's just like an Adobo with mango salsa.
05:10It's good.
05:11Especially with a little bit of spice.
05:13Spicy and sour and sweet.
05:16It complements each other at the same time.
05:18This is called Putok Batok.
05:20Putok Batok.
05:21Correct.
05:22You're the one making it delicious.
05:23Yeah.
05:24As we say in our world, fat is flavor.
05:28At least from how I was brought up.
05:33These are the fats that you can't avoid.
05:35Correct.
05:41Are you craving Cordillera cuisine but don't have time for a long trip?
05:46Don't worry!
05:47Because we found a perfect food spot that offers authentic Cordillera flavors
05:53and Baguio feels that you don't need to travel to the North.
05:57You can find it in Old Baguio Flavors of Cordillera here in Tagaytay.
06:07Because we're talking about the resurgence of traditional food.
06:11Heritage.
06:13Culinary heritage.
06:14Pre-colonial actually.
06:17It's a great way for us to reawaken
06:22at least, at the very least,
06:24the interest of consumers to our own flavors.
06:29In Baliktad, it's actually from Abra.
06:31In Baliktad?
06:32Baliktad, but it's flipped.
06:33Okay.
06:34We just flip it.
06:36It can't be cooked for a long time.
06:41So it's like high heat,
06:43and then when the beef is cooked,
06:47you turn it off right away.
06:48So what will be cooked is the smoke and the heat of the pan.
06:52What I have to really mention is,
06:56the way the beef is cooked.
06:58Perfect.
06:59It's so tender.
07:01We call this Poki Poki.
07:02Poki Poki?
07:03Yes.
07:04It's very popular in Ilocano.
07:07Because it's...
07:09It's in the entire North.
07:10Yes, it's in the entire North.
07:11Eggplant.
07:12Eggplant.
07:13Grilled.
07:14Grilled eggplant, bagoong,
07:16then there's a bit of ground pepper,
07:18and then chili again.
07:19Yes.
07:20These things, my God.
07:22Again, I could go on and on.
07:25In elaborating.
07:27Complexities.
07:28The smoky,
07:29the umami of our bagoong.
07:33Then the savoriness that you'll get
07:37when something is properly cooked.
07:40And properly combined.
07:41So it's like...
07:44Wait a minute.
07:47Yes, we forgot the rice.
07:50And then you have here this.
07:51This one is Hinanglag.
07:52Hinanglag.
07:53It's an Ifugao dish.
07:55Actually, this is their way of preserving their meat before.
07:58Okay.
07:59So the pork,
08:00slow-cooked,
08:017-8 hours.
08:02Wow.
08:03Then,
08:04in its own oil.
08:05Is there a specific cooking vessel that this is cooked in?
08:09What is it?
08:10The...
08:11We call that Silyasi.
08:12Saliniasi.
08:13Saliniasi.
08:14Saliniasi, yeah.
08:15We call that Silyasi.
08:16And then,
08:17when it's cooked,
08:18for 8 hours,
08:19we'll put it in...
08:21What do you call that?
08:22The banga?
08:23Tapayan.
08:24Tapayan.
08:25And then,
08:26we'll cover it with banana leaves.
08:33There.
08:34There's something magical
08:36when a pork is cooked in its own fat.
08:40Right?
08:41What I like about your dish
08:44is you added a touch of
08:46grilled bell pepper.
08:48Perfectly seasoned.
08:50Very tender.
08:51This is the kind of food that
08:55is delicious in Wot-Wot.
08:56Yeah, Wot-Wot.
08:58Wot-Wot, you know?
09:00But Wot-Wot in our place has no taste.
09:04But that explains how we approach
09:10the ingredients.
09:13It's extremely salty.
09:15That's the season.
09:17But when I go to Wot-Wot,
09:19it's salty.
09:20But you always see people
09:23with salt.
09:24Yeah.
09:25Or chili with soy sauce.
09:26Soy sauce with chili, actually.
09:29So that's the way we look at food.
09:32It's the simplest
09:34and most practical.
09:36But never compromising on the experience.
09:39Right?
09:40Baliktad.
09:41What's our soup?
09:43The last one.
09:46We call this Hinaw-Aung Anok.
09:48Actually, it's an apayaw dish.
09:50So it's like a version of
09:52when we're here in Manila,
09:55it's tinola.
09:57Here, Hinaw-Aung is more
10:00like papaya.
10:02With bitter gourd.
10:03It has bitter gourd and bitter gourd leaves.
10:06Then we add sotanghon.
10:11Again, the smokiness brings you back.
10:14Especially when you're familiar with the cuisine.
10:17Actually, one of the good things
10:18about heritage recipes
10:20is it brings back the memories of your childhood.
10:23Nostalgia.
10:24Yes, nostalgia.
10:25So once you taste it,
10:27you automatically remember your grandmother's cooking.
10:30When you're in your province,
10:32you remember how it was and how it tasted before.
10:34It was prepared by our ancestors.
10:37So imagine the promise of different produce,
10:41different available resources
10:43that are available in different places.
10:46How much they value it.
10:49There's a lot more behind the scenes.
10:51Yes, and there's a lot of flavors that we can still offer.
10:55Did you know that our favorite carbonara
10:57came from Italy?
11:00But unlike the Pinoy recipes
11:02that usually use milk or cream,
11:05the traditional carbonara sauce
11:07uses only egg yolk and cheese.
11:10This is what one of the stars of the action drama series,
11:14Lolong,
11:15Mikoy Morales,
11:16will try for your plate.
11:18Hello Food Explorers,
11:19I'm Mikoy Morales
11:20and I'm going to share a recipe
11:22that's one of my favorite to make and eat.
11:24This is the carbonara with egg yolk base.
11:27First of all,
11:28the main ingredients here are
11:30the pasta,
11:31the egg,
11:32and the meat.
11:33For now, we're going to use ham.
11:35This is the water we boiled.
11:37Let's add a little bit of oil.
11:41Let's add the pasta.
11:45Let's add a little bit of salt.
11:49Let's wait for it to become al dente.
11:51Wow!
11:52Al dente!
11:54There.
11:55I don't know if it's supposed to be high heat or low heat
11:59or if it's just medium heat.
12:01But because I'm such an impatient person,
12:04I always use high heat
12:05so that everything will be quick.
12:07I usually make this pasta
12:11or I always crave for it.
12:14There was a time when my younger brother
12:17worked in Spain.
12:19When I took him there for one vacation,
12:22out of all the places we went,
12:24the one I always order and eat
12:26is the authentic carbonara.
12:29So, most of the time,
12:30I just make it at home
12:32even though the taste is still far away.
12:34But it's the closest that I could get.
12:37We have garlic and onions.
12:45Let's add the meat.
12:47There.
12:48Chef Drew!
12:49911!
12:52I have a problem, Chef Drew.
12:54I have a problem.
12:55I don't know what I'm doing.
12:57Hey, it's getting dirty, Chef.
12:58Is that right?
12:59Is that right?
13:00No, right?
13:01No, it's too much.
13:02That's what we're looking for, the color.
13:05Color?
13:08This is okay.
13:10Now, let's set it aside.
13:16Let's go back to the noodles.
13:17The pasta, by the way.
13:18Sorry, the Italians are angry.
13:20Pasta, not noodles.
13:22Now, this is one of the most fun and messy parts.
13:25Making the egg yolk.
13:27This is what I do at home.
13:29There.
13:30It's already halved, right?
13:31Then, you just have to flip it per shell
13:34until the white part is gone.
13:37This egg yolk that we saved,
13:39we're going to add the cheese here.
13:43We're going to mix it.
13:46Let's cut it in half.
13:47We also have white pepper here,
13:49so we can add that here
13:51for the flavor of the egg yolk.
13:55Then, let's just mix it.
14:00Let's get the pasta again.
14:02Let's put it here.
14:04It's also better if you don't rinse the pan you cooked
14:07so that the flavor of the meat we cooked earlier is still there.
14:11We're going to add the egg we made with the cheese.
14:17When we add this, it's okay to mix it quickly
14:19because if not, there's a chance that the egg will be cooked.
14:22It will become an omelette.
14:24We toss.
14:25Let's just toss it.
14:33There.
14:34So, as you can see, it's wet.
14:36It has a cream that we're not going to add any cream.
14:40We only used egg and water.
14:43Will his attempt to make a legit carbonara pass?
14:49Yes, it can.
14:51As easy as 1, 2, 3, right?
14:53As you can see, it's very easy.
14:55I'm not even a chef yet.
14:56But game, cheers if you want to do it.
14:59It's delicious.
15:03Of course, I'll just bring my knife bag.
15:07I can bring it anywhere in the kitchen.
15:10Let's fight there.
15:12So, we have a kitchen raid today.
15:15And I heard that they have very exciting ingredients
15:18that I'm very familiar with.
15:20That's why I'm going to cook for them.
15:24We have here our Niki version in Norte.
15:28But it needs soup.
15:30It needs stock.
15:32So, that's one of the things that we're going to prepare first.
15:34So, I have here boiling water.
15:37Let's just add a little flavor to our stock.
15:41So, we have here leeks.
15:44We have here celery leaves.
15:48Let's just put it in our pot.
15:52So, our dish is just like our cuisine in Mountain Province.
15:57Simple ingredients, limited.
15:59We're not too fancy.
16:01So, it's more of highlighting our main ingredients
16:06which is the intestines and our noodles.
16:10So, we have our smoked meat.
16:12Smoked and cured meat.
16:14So, we're just going to get a portion.
16:16Thinly sliced so that we can cook it faster.
16:20There, you can see the fermentation that happened, the curing process.
16:25That is the smoke ring.
16:27It means that the essence of our smoke is penetrated until there.
16:35So, that is an assurance that it's very tasty.
16:41Then, our ground pepper.
16:46And then, our salt.
16:51So, it's also slightly smoked.
16:53We're just going to remove the bone part.
16:57We can add it to our stock later on.
16:59And this is also, since I'm going to cook it faster,
17:03I'm just going to remove.
17:05As you can see, I'm using a native pork.
17:07The skin is still black.
17:09So, that's a confirmation that it's a native pork that they used for this etag.
17:14I'm just going to remove it because it's too hard to mix in this type of cooking.
17:20And unless, you're going to pressure cook it or the recipe will take a long time,
17:24then you can use the rind.
17:27Let's remove that, save it.
17:29That's for stock.
17:31And then, let's also thinly slice it.
17:34And then, we have some onions, of course.
17:39So, I have one bottle that's okay.
17:41That tells you that I'm ready to cook.
17:44So, squeeze bottle, oil.
17:47And then, we're going to render the fat of our etag.
17:50So, we have here the slightly smoked and the kinieng or our smoked etag.
17:57So, this is your advantage when you have your stock pot right beside your main pan.
18:04If you need stock, just mix it.
18:08The glaze.
18:10So, I'm just going to add in some onions.
18:17Some celeries and leeks.
18:21Some celeries and leeks.
18:24So, while we're still tenderizing our etag,
18:28that's the perfect time to add in our linadit.
18:32So, we're going to cook it for a long time.
18:35So, by the time they reach their right serving time or consistency,
18:41they will be cooked simultaneously.
18:50Okay.
18:53So, let's just adjust the seasoning.
18:58Just like that.
19:00Linadit Kilitag.
19:10The ingredients from your kitchen are now ready.
19:17How is it?
19:19It's really good.
19:20You should've let me add more.
19:23Please.
19:24You should've let me add more.
19:26Your menu is like a soup.
19:29That's what you're serving here.
19:30We call it Cordillera Noodle Soup.
19:32We can do that.
19:34It's really good.
19:36I think this is just simple.
19:38Even if I serve this earlier, I dare say that no one would say that this is not delicious.
19:42Yes.
19:43Right?
19:45Here in Tagaytay, there is a coffee shop that will really get your attention because of its unique look.
19:53Come with me to learn the story and taste the delicious coffee here at The White Dome Cafe.
20:04Nice.
20:08Hello, sir.
20:09Hi.
20:10Hello.
20:11Welcome to The White Dome Cafe.
20:12The White Dome, right?
20:13Yes.
20:14I would say this is one of the most unique cafes that I've been to.
20:19Why dome, sir?
20:20Dome.
20:21Because at that time, we were thinking of a business.
20:25Okay.
20:26It's a cafe.
20:27But I can see that the design is the same.
20:30Right?
20:31Yes.
20:32That's why I saw this.
20:33I watch camping and glamping.
20:36Okay.
20:37So this is where I got the idea.
20:39All right.
20:40And then at the same time, I visited an Airbnb here in Batangas just to experience this dome.
20:50So when I got there, that was also a wow factor for me.
20:59So that's when I realized, why not turn it into a cafe?
21:06You basically have a balance of chows and drinks and beverages.
21:14We already know what a burger is.
21:17I'm just curious.
21:18I mean, when our viewers look at it, it looks like a toast with eggs.
21:25When in fact, Eggs Benedict is one technically hard to execute dish.
21:32Why did you include that?
21:34Is this something that's your favorite?
21:36Yes, this is my favorite.
21:38Actually, I made this.
21:41I'm a home cook.
21:43Okay.
21:44I'm just a home cook.
21:46So I love cooking.
21:47And of course, I also cook my favorites.
22:00The touch of the smoked bacon is so good.
22:05If so, what would you suggest me to pair up with Eggs Benedict?
22:09This tiramisu.
22:12The balance for me is, while I haven't mixed it yet,
22:16I personally do not enjoy as much as the sweet beverages.
22:23But this one, since I haven't mixed it yet, I can still taste my preferred sweetness.
22:30And then if you want to indulge, of course,
22:32since this is just cream cheese, I think it will balance it more.
22:39And fairness, our serving of cream cheese is so generous.
22:46Yeah.
22:48The level of sweetness when I mixed the cream cheese is more balanced out.
22:55What's the difference with White Dome or Dome Burger?
22:59This is 70% glean and 30% fat.
23:05Okay.
23:06Their chips are homemade.
23:08Yes, it's homemade.
23:09So this is freshly made.
23:11It's not out of a packet or something that you buy there.
23:15So I think that alone adds an extra layer of excitement.
23:23Sir, what would you suggest a good pairing here?
23:27Maybe this one.
23:28Sesame.
23:29Black sesame.
23:30Alright.
23:31The burger, for me, it's perfectly seasoned.
23:35Because when you bite into our layers of potato bun,
23:43our veggies, the meat, and then the spread underneath,
23:48it becomes harmonious in the mouth.
23:52It's reminiscent for me, it's like I'm drinking rice coffee in a way.
24:00I think we're saving the last one.
24:03It's like a drink slash dessert.
24:07Wow!
24:08I was just surprised because I was thinking it would be very sweet
24:12but I think you got the idea that the biscuit you're using is already sweet.
24:21So you mellowed down with the simple syrup you're using for your concoction.
24:28Nice!