How to Make Laing | Farm To Table - video Dailymotion

GMA Network

Aired (October 22, 2023): Chef JR Royol doesn't just showcase the correct way to gather gabi but also teaches us how to make a delicious Laing.

Transcript

00:00 You'll notice this small stream.

00:02 A lot of garbage is spreading and gathering.

00:07 Just make sure not to cut the end or the top.

00:10 It's important to remove the skin.

00:18 This is an air patch.

00:21 So it won't be itchy.

00:23 There.

00:25 The layer is very thin.

00:29 For our Gabi recipe,

00:31 we can call it "Laying" because it has coconut milk.

00:34 And of course, the one we foraged earlier,

00:36 which is just a bunch of garbage around.

00:40 I don't think it was planted by Chef Nenet.

00:43 So let's prepare our aromatics.

00:46 The onions.

00:54 The garlic.

00:58 The garlic.

00:59 We'll cut the stem of the Gabi into 1-inch portions.

01:08 Let's put the stem.

01:10 At this point, let's add the coconut milk.

01:27 We have a lot of Hibe.

01:28 Let's season it with salt and pepper.

01:33 Let's portion the lechon we foraged earlier.

01:37 Let's put it in the pot.

01:42 Let's boil the soup.

01:50 We can serve it now.

01:51 Hey, it's cooked, Chef!

01:54 It's cooked!

01:56 Chef, we have rice now.

01:57 It's ready.

01:59 You won't be embarrassed.

02:02 We have Gabi con Lechon.

02:05 Wow!

02:06 It's like I'm looking for chili.

02:10 Gabi!

02:14 I've tasted a lot of dishes,

02:16 but this is one of the most delicious dishes I've ever seen.

02:19 You know,

02:20 since we started eating,

02:24 we've been eating.

02:26 Is this right?

02:28 Since I saw you eating,

02:31 we're going to finish eating.

02:33 Anyways, guys, you have no choice.

02:36 Best job ever!

02:38 Yeah, man!

02:39 In the pouring rain,

02:44 Ma'am May and Kuya John and I looked for a place to stay in the cold.

02:49 And Chef Nenet didn't force us

02:52 to eat rice and chocolate batirol.

02:55 For those who are wondering what's this rice wrapped in leaves,

02:59 it's made with squash and balinghoy.

03:02 It's a simple dessert.

03:05 [music]

03:23 You can combine cassava and squash.

03:28 Plus, it doesn't have sugar.

03:30 So, the sugar that's used in the batirol

03:35 is a little bit bitter because of the chocolate.

03:38 So, what a perfect combination.

03:39 While I was eating, I thought,

03:41 "Kuya, I want to wish you a happy Christmas."

03:43 Right?

03:44 "Merry Christmas!"

03:45 That's what I'm saying.

03:46 I want to do something.

03:47 Yes.

03:48 I was nervous.

03:49 I thought you wouldn't give me anything.

03:51 I really didn't have anything to give.

03:52 But you said you were surprised

03:55 by the taste of the balinghoy and the batirol.

03:57 That's right.

03:58 How did you get surprised?

03:59 You were like, "Aww!"

04:00 That's what I'm saying.

04:01 You were the one who got surprised.

04:03 "Whoa!"

04:04 The highlight that I want to do today is foraging.

04:09 Thanks to Farm to Table,

04:10 I learned a new word that I can use.

04:15 Foraging is when you can get what you see available

04:20 and serve it on the table.

04:24 That's the exciting part.

04:25 I learned that there are many uses for the things we saw earlier.

04:31 And of course, we're communing with nature.

04:35 [music]

04:44 [music]

04:51 [music]

04:56 [BLANK_AUDIO]

How to Make Laing | Farm To Table

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