Aired (March 30, 2025): Sparkle artist Anjay Anson finally gets to spin the ‘RapSa Roleta!’ With his wish granted, Chef JR Royol will cook Crispy Pata for him—with a SECRET twist! Find out what it is in this episode.
For more Farm to Table Highlights, click the link: https://shorturl.at/JiWPM
For more Farm to Table Highlights, click the link: https://shorturl.at/JiWPM
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LifestyleTranscript
00:00So we brought you to the food adventures, you took us around to the restaurants and coffee shops, right?
00:14That's right.
00:15And the last time I visited you, I made you a recipe of air mats.
00:21Biryani.
00:22It's disgusting.
00:23It's disgusting.
00:24It's disgusting.
00:25It's disgusting.
00:26It's disgusting.
00:27It's disgusting.
00:29Since you like farm to table, I brought you here.
00:33It's a market.
00:34Of course.
00:35Bukyanang Pasig Mega Market, brother.
00:37Safe.
00:38Let's try the Rapsaroleta first.
00:42What's your trip today, bro?
00:43I think it's good to have chicken today.
00:46Chicken and?
00:47We can have roast.
00:48Roasting.
00:49Or steam.
00:50That's also fine.
00:51Okay.
00:52Okay.
00:53Let's go.
00:54Let's see.
00:55One, two, three.
00:57How long?
00:58Three days.
00:59Let's talk first.
01:05Pork.
01:06Pork.
01:07If it's pork, what's your typical trip?
01:09Grilled.
01:10Grilled?
01:11Okay.
01:12Okay.
01:13Let's grill there.
01:14I said chicken earlier.
01:15It's not turkey chicken.
01:16Wait.
01:17Let's do it again.
01:19Grill.
01:20Fried.
01:21Fried.
01:22Pork.
01:23Pork, right?
01:24If it's fried, it's called bagnet.
01:26Bagnet is delicious.
01:27Bagnet.
01:28Bagnet.
01:29Or crispy pata is also fine.
01:30Crispy pata?
01:31Yes.
01:32Okay.
01:33That's fine.
01:34Okay.
01:35Okay.
01:36So, crispy pata.
01:37If it's sauce, what do you think about it?
01:39What do they call their sauce?
01:41It has soy sauce, right?
01:42Soy sauce with soy.
01:43Then it's mixed.
01:44No.
01:45Soy sauce with vinegar, calamansi, onion, chili.
01:49That's it.
01:50How high is your tolerance for chili?
01:52It's high, right?
01:53Not really.
01:55But I can handle it.
01:56Okay.
01:57It's not like before when it's really low.
01:59Now, I can handle it.
02:00Okay.
02:01Here it is, brother.
02:02Your requested pata.
02:03It's already ready.
02:04Sir, can I have a pata?
02:07There.
02:08Okay.
02:11The good thing about this mega market is that their sections are good.
02:15That's right.
02:16The meat section earlier.
02:17This is vegetables and fruits.
02:20I'll introduce you to the new vegetables.
02:22What's that?
02:23This is delicious.
02:25That's not malaway, right?
02:26No.
02:28Food explorers, you know this, right?
02:30Andrzej doesn't like okra because it's malaway.
02:32So we'll just replace this so it's not malaway.
02:37While I was preparing the ingredients in our market,
02:40Andrzej made a detour first to visit the famous Kanin Queen of Butcha ng Pasig Mega Market.
02:47Can you remember Aunt Rose's name?
02:49There.
02:50Aunt Rose has a name tag.
02:51Aunt Rose has grown up.
02:52I'm excited.
02:53Yes.
02:54Maybe I can experience it.
02:56Aunt Rose has grown up.
03:00There.
03:01It's delicious.
03:03I'm still hungry.
03:04It's delicious.
03:05But of course, we won't skip the cassava.
03:07Of course.
03:11It's delicious.
03:13Of course.
03:14It's not too sweet.
03:17The seasoning is just right.
03:18Aunt Rose, what's the secret?
03:20Pagmamahal.
03:21Pagmamahal.
03:23I invited you to buy here in Aunt Rose's Pasig Mega Market.
03:29We'll open at 4.30 or 5.
03:34One, two, three.
03:36A while ago, I chose fried pork as the combination of Rapsaroleta for Andrzej Anson.
03:42Now, it's time to cook the dish craved by our beloved foodie,
03:47which I'll give a different flavor.
03:51So, this is a special request from Andrzej.
03:53It's been a while since he gave Rapsaroleta.
03:57Crispy Pata.
04:00Traditionally, when you're going to do Crispy Pata,
04:03you'll boil it in a stock that has aromatics.
04:07It has garlic, onion, bay leaves,
04:11peppercorns, fish sauce.
04:14Sometimes, some people put ginger.
04:16But since we're here outdoors, we don't have the luxury of time.
04:22So, traditionally, you would cook this like so.
04:28But since, again, we're just looking for ways to make our cooking process easier and faster,
04:35I'm going to debone it.
04:37So, we save this for stock.
04:39And then, we work on our deboned Pata.
04:43So, we're just going to season this with a generous amount of salt and pepper.
04:46Then, we'll add the garlic.
04:52Then, we roll.
05:06Then, we deep-fry.
05:14Using a pot, we're going to deep-fry it directly.
05:17This is the only difference compared to the traditional Crispy Pata,
05:20which is softened, rested, and then fried.
05:24Here, we're going to fry it directly.
05:28We're now frying our Crispy Pata.
05:31I think there's more than enough time for us to prepare our side dish,
05:34which is the texture that Anjay doesn't like,
05:39from Okra,
05:41which is said to be slimy.
05:44So, we replaced it with Okra.
05:47We used saluyot.
05:48Fortunately, he doesn't know what saluyot is.
05:51So, later, when he swallows our soup,
05:54it's like bininding,
05:57he'll still be able to taste what he doesn't like.
05:59And hopefully, I'll be able to achieve my goal that he'll appreciate this time.
06:35Saluyot
06:40Now that our squash is ready,
06:43let's put our sliced saluyot.
06:46Then, I'll turn off the stove.
06:50Last component, let's prepare our sauce.
06:53Ma'am, can I buy some mangoes?
07:04Saluyot
07:11I didn't put anything here that you didn't see that we bought.
07:14Legit.
07:15Because I saw that a lot of people bought Okra here.
07:18I already know that.
07:20No, I won't do that to you.
07:22This is what you requested, Crispy Pata with Saluyot Soup.
07:28That's the only thing I'll introduce to you the vegetables.
07:30What's this?
07:32There's nothing special about this.
07:34What is this?
07:35This is not okra.
07:36You look like...
07:38Our first bite.
07:40I don't know about you.
07:41I don't know about you.
07:42Why are you laughing?
07:43Let's taste it.
07:44You're making fun of me.
07:49It's good.
07:50Right?
07:51Texture. Explain the texture.
07:52What's the texture of the saluyot?
07:55It's a bit...
07:57It's a bit small.
07:58It's a bit slimy.
07:59It's a bit slimy.
08:00Okay.
08:01It's like okra.
08:03It's like okra.
08:04Yes.
08:05But the taste is okay.
08:06And it's a bit like squash.
08:08Go.
08:09Here we go.
08:13What's the sauce?
08:14Mango?
08:15Yes, sir.
08:16Mango?
08:17Yes, sir.
08:18It's good.
08:19I thought the sauce of Crispy Pata should be salty.
08:21Yes.
08:22But it's sweet.