00:00 Seize the day, food explorers!
00:03 A new day full of yummy discoveries is what we'll be exploring today.
00:09 Using the freshness of the fresh kale from Fresh to Farm, I'll cook you a delicious soup.
00:17 We also have a duck that has been tenderized for a long time.
00:21 Then we'll cut it into pieces to make a spring roll.
00:26 Our coffee destination today is a basic window with a Samut Saring fusion rink
00:31 that was created by Queendom diva, Jessica Villarrobin.
00:34 This is like my bed. Wow!
00:36 I'll take this home. All of it.
00:38 We'll visit Albaq with their saver Ramos and Pipay.
00:44 And they seem impressed with the bestsellers of the restaurant that has been serving their soups for 7 decades.
00:50 Common Babonos!
00:52 Delicious!
00:53 [music]
01:05 I remember 3 years ago when we were doing a promo for Farm to Table.
01:16 Fresh to Farm was one of the places we went to use as a location for the Farm to Table setting while we were teasing the viewers.
01:25 And here we are again.
01:28 And this time, we get to celebrate more of their produce.
01:31 We'll get to know more about the advocacy of Fresh to Farm.
01:35 And here, we'll make a very simple potahe which all of you can make at home.
01:41 Because they have a duck that they're taking care of here.
01:44 You can see how big it is.
01:46 And one of their main produce on the farm is their lettuce.
01:50 So, we will be doing duck spring roll.
01:54 In making a spring roll, we want the flavors to be robust.
01:58 The ingredients that we're using are still defined.
02:01 So, in this case, we'll just poach our duck.
02:06 We'll pull it later and then assembly.
02:09 So, we have here our onions.
02:12 Leeks.
02:14 And our garlic.
02:17 And ginger.
02:23 So, all of our aromatics are here.
02:29 You can reduce it if you don't like ginger, garlic, whatsoever.
02:33 But our main point here is building the flavors from the very beginning.
02:39 This is our pot.
02:41 I think we've mentioned this multiple times in the past.
02:44 That our scraps, meaning the ones that we peeled the carrots, celery leaves, onion, garlic.
02:51 You can store it.
02:53 If you can't use it right there and then, you can freeze it first.
02:57 And then, you can use it later if you have the chance.
03:01 So, we'll just put our stock.
03:04 You can see that our pot is the last one.
03:07 It's green because of the leaves and herbs that we put in there.
03:11 So, our rule in the restaurant is basically anything except bell pepper.
03:19 The flavor of this is too strong.
03:22 It's hard to put all the scraps that you have in the kitchen together.
03:29 And then, we just season that with soy sauce.
03:33 Generous amount of soy sauce.
03:35 Generous amount of soy sauce.
03:37 Ground pepper.
03:41 And the whole thing.
03:45 We'll also use some sugar.
04:01 And then, as we go along, just taste our stock to see how it tastes.
04:07 And then, you just adjust it according to your preference.
04:10 Now, with this type of cooking method, you'd want the seasoning to be a little bit over than your preference.
04:19 For example, if you want the seasoning to be just right, you'll have to season it a little bit.
04:25 You'll have to sweeten it a little bit.
04:26 By the time our pot is cooked, it will be able to absorb your seasoning.
04:31 Because if you just season it right, it won't be absorbed by our pot.
04:37 But then again, it's just slightly over.
04:40 Now that the flavor of the stock is well-absorbed in our boiling pot, we can now assemble our spring roll.
04:51 And while it's resting there, we'll just prepare the sauce for our spring roll.
04:56 So we have here a hot pan.
04:58 And then, the "Oju" or the stock, the one that our duck was boiling.
05:03 We're just going to thicken this with some cornstarch.
05:07 We're just thickening our sauce, making sure that the cornstarch is cooked.
05:23 We just want this to be a little bit thicker.
05:25 While we're getting that, we'll add our peanut butter.
05:30 And we can now turn off the heat.
05:41 We'll just let it cool.
05:47 Then we proceed to pull or "paghimay" our poached duck.
05:53 You can use any tripe protein.
05:59 You can use the leftovers of your chicken lechon.
06:03 You can also apply the same cooking technique to our beef.
06:08 So yeah, we can now proceed to roll our spring roll.
06:16 And the last component of our spring roll, fresh lettuce.
06:42 And we're ready to roll!
06:45 This is our rice paper.
06:49 We need to hydrate it first before we use it.
06:53 Our lettuce.
06:56 Some turnips.
06:59 Let's also add some arugula.
07:10 And our poached duck.
07:14 "Paghimay"
07:16 "Paghimay"
07:17 "Paghimay"
07:19 "Paghimay"
07:21 "Paghimay"
07:23 "Paghimay"
07:25 "Paghimay"
07:27 "Paghimay"
07:29 "Paghimay"
07:31 "Paghimay"
07:33 "Paghimay"
07:35 "Paghimay"
07:37 "Paghimay"
07:39 "Paghimay"
07:41 "Paghimay"
07:44 "Paghimay"
07:45 "Paghimay"
07:47 "Paghimay"
07:49 "Paghimay"
07:51 "Paghimay"
07:53 "Paghimay"
07:55 "Paghimay"
07:57 "Paghimay"
07:59 "Paghimay"
08:01 "Paghimay"
08:03 "Paghimay"
08:05 "Paghimay"
08:07 "Paghimay"
08:09 "Paghimay"
08:11 "Paghimay"
08:13 "Paghimay"
08:14 "Paghimay"
08:16 "Paghimay"
Comments