00:00 [music]
00:05 To elevate our favorite Longganisa, I'll give you a good approach.
00:10 [music]
00:13 But since we're here in Lukban, why not try Lukban Longganisa Ice Cream?
00:17 [music]
00:18 One of my favorite parts of these Provincia recipes is how simple it is.
00:26 So once we have the ingredients, we'll just combine them.
00:30 Siligang na Dalag sa Puso ng Saging.
00:32 [music]
00:35 In my small house, I'm almost done painting.
00:39 We said, "Why don't we try to put up a gallery, coffee shop?"
00:44 They say you can defend this for up to three days.
00:48 It's so soft.
00:49 This is what I call typical.
00:51 You come home to this.
00:52 It's like your mother cooked it for you.
00:55 What I enjoy most about Thai cuisine is the intricate flavor profile of Thai food.
01:01 Harmoniously mixed together.
01:03 Okay, I'm ready.
01:04 Let's go.
01:06 Peace.
01:06 [music]
01:13 [birds chirping]
01:17 To elevate our favorite Longganisa, I'll give you a good approach.
01:23 We'll make Lukban Longganisa Bake.
01:26 This is our Lukban Longganisa.
01:28 It's as good as is.
01:31 We'll just spread it on our tray.
01:34 Then, we'll add the other ingredients.
01:36 [music]
01:40 Let's mix it.
01:41 [music]
01:44 Then, we'll spread it on top of our Longganisa.
01:46 [music]
01:48 Let's add some cheese.
01:50 [music]
02:00 We'll repeat the process on the next layer of our Longganisa Bake.
02:04 [music]
02:16 Now, for this step, this is optional.
02:19 But we'll do it to make the top of our bake pop.
02:23 We'll make it look like it's crust.
02:26 This is our mozzarella.
02:28 [music]
02:31 Parsley.
02:32 [music]
02:35 Let's add some bread crumbs.
02:36 [music]
02:40 We'll rub the parsley on our bread crumbs.
02:46 Then, we'll add some parmesan cheese.
02:51 [music]
03:05 It's not cooked yet but it looks promising.
03:08 [music]
03:14 We'll bake this for about 45 minutes to 1 hour.
03:18 We can serve it now.
03:20 [music]
03:43 [click]
03:44 [music]
03:58 [music]
04:02 The herb that's often used to make tea and make some desserts and savory dishes delicious.
04:08 How do you grow and take care of it?
04:11 This is lemon mint.
04:13 And here's how to grow it yourself.
04:16 [music]
04:18 Hello, food explorers.
04:20 I brought the mother plant of lemon mint that's often used in beverages or lemon mint tea.
04:26 Today, I'll show you how to multiply lemon mint.
04:30 If we're going to look at our mother plant, we should choose a slightly woody or hard part of our lemon mint.
04:36 When we cut the stem, we should remember the cutting.
04:41 We need three or four nodes.
04:44 We can see the nodes where the branches or leaves grow.
04:49 Like this one, two, three, four.
04:53 Let's move on to the fourth.
04:54 It's better to cut the stem carefully so that the substance from our solution can be absorbed.
05:01 The solution that we prepared contains water and rooting hormone.
05:06 Rooting hormone helps to grow the roots of a plant faster.
05:11 When the stem is cut, soak it in the solution for 30 minutes.
05:16 But if you're going to plant it in loam soil, you can skip this process.
05:22 We'll just put the pit moss in our trays.
05:26 Now, we need to make sure that the pit moss is soaked in water.
05:32 We can leave it for five minutes or more than five minutes if our pit moss is not completely wet.
05:39 Now, we'll transfer the stem cuttings that we soaked in the seedling trays.
05:44 Put a label on the seedling tray where the date of planting is written and when it will be transferred to the pit.
05:59 And after three weeks,
06:01 you'll notice that the lateral shoots or the branches that grow on the sides are now fully grown.
06:09 Sometimes, it's really hard to be an artist.
06:25 So, we think a lot and we want to do a lot.
06:29 In my small house, I'm also done painting.
06:33 I do oil on canvas painting.
06:36 I'm doing a lot.
06:38 And the question is, how did it become a fusion of our taste in coffee?
06:45 Well, my girlfriend, Siang Berthe, is also very fond of coffee.
06:50 So, we made a bet.
06:57 We said, "Why don't we try to put up a gallery, a coffee shop, so that we can share our specialty of pizza?"
07:07 So, it's a bit eclectic if we look at it.
07:10 There's a bit of an impulse of creativity.
07:14 Most of the comments from our visitors say that it's like their home.
07:18 [music]
07:28 This is it.
07:30 It's tasting time.
07:32 Let's start with what they call the artist drink.
07:37 It's like a mix of different colors.
07:43 It's like a mix.
07:44 It looks good.
07:47 I tasted the espresso first.
07:51 And it's true, they say that you can drink it for up to three days.
07:56 Yes, that's true.
07:59 We were also surprised by the reaction of the people who visited here.
08:05 It became popular.
08:06 This has milk that we blend in the espresso.
08:11 And when the milk blends, it creates an art rendition.
08:17 Mixed Berries Sparkler.
08:20 Let's try it.
08:22 Actually, I'm not a fan of slightly sour drinks.
08:27 But this is fun because it has a spirit.
08:33 It's like the berries are playing inside my mouth.
08:36 It's perfect for me.
08:38 This is okay for me.
08:39 [music]
08:42 Matcha Espresso, Food Explorers.
08:45 Don't mix it.
08:47 Let's try the matcha first.
08:50 Matcha, matcha.
08:52 If I finish these two, I can do taping for a whole week.
08:56 Food Explorers, Jemmy Prime, Black Rider, 8pm.
09:01 And GTV, 9.25pm.
09:04 [music]
09:06 Dayong will taste more dishes from Rainier
09:09 and Black Rider star who participated in the Instant Art Lesson.
09:13 I'm a bit nervous because I'll teach art to a very talented artist.
09:20 I'm the one who's nervous, Coach.
09:22 Look carefully at the arugula.
09:25 Prosciutto, arugula.
09:27 Yes.
09:28 Choose the greens here.
09:30 Look at the seasoning.
09:32 Look at the tube.
09:33 Yeah, there.
09:35 This is what we call linseed oil.
09:37 It's like a sauce for sautéing.
09:39 Which one is interesting?
09:41 The first one.
09:42 Okay, now, a bit of linseed oil.
09:44 Just a bit.
09:46 There, okay.
09:47 Oh, very good.
09:49 Very good.
09:50 Very good.
09:51 Oh, my.
09:53 This is potential.
09:54 There, okay.
09:56 You see, you can feel it.
09:58 There.
09:59 Just here, okay?
10:00 Don't go too far.
10:01 There.
10:02 You see, you're good.
10:04 I feel like the painting will be ruined if I'm the one who's going to destroy it.
10:09 The arugula is more improved.
10:11 Right?
10:12 Art is really about destroying and creating.
10:17 You're right.
10:18 It's like it's messy and slowly it will come out to be a work of art.
10:24 You're good at painting, Rainier.
10:26 You got this, bro.
10:28 Meanwhile, let's go back to Bukid Amara to make a unique dessert that's perfect for the hot weather.
10:36 There are many different flavors of ice cream available.
10:39 There are the typical, mango, and there are also the weird ones like the chili, and the one we're at in CLSU, tilapia ice cream.
10:49 But since we're here in Lukban, why don't we try Lukban longganisa ice cream?
10:54 We're just going to remove it from our casing.
10:57 We'll just slice it and then we'll remove the inner part.
11:03 Once we've removed the inner part, we'll put it in the oven.
11:09 [music]
11:27 Once the longganisa is toasted, we'll put the sugar.
11:32 [music]
11:44 So here's our caramelized longganisa.
11:46 We'll just let it cool and then we can mix it with our ice cream.
11:50 [music]
12:06 There.
12:07 It's good.
12:10 Rainier seems to have convinced Sir Dayong that he has talent in painting.
12:14 So his reward is a huge serving of bestsellers from Dayong Art Gallery Cafe.
12:22 What should we eat first?
12:24 Okay, let's eat this first.
12:26 Spinach and mushroom pizza.
12:28 Their pizza is so good because they make their own dough.
12:37 All of the ingredients here are fresh.
12:40 It's good.
12:42 [music]
12:46 Prosciutto arugula.
12:47 Of course, their arugula is so fresh.
12:50 [music]
12:57 That's what makes it different.
12:59 What I'm tasting is balsamic honey.
13:01 What's good is that their vegetables are fresh.
13:04 Fresh arugula.
13:05 [music]
13:08 It's good.
13:09 Our bestseller for the last few weeks and months is our prosciutto arugula.
13:15 It's also very healthy.
13:17 We use sourdough crust.
13:20 People keep commenting that we're still running out of it.
13:26 [music]
13:30 Is it okay if we open it?
13:32 Alright.
13:35 There.
13:36 See?
13:37 Onions, tomatoes.
13:39 Their cheese has a different term.
13:43 We'll find out.
13:44 [music]
13:53 I'm tasting something new.
13:56 Wait.
13:59 Secret sauce.
14:03 Special sauce.
14:06 That's what makes the flavor explode in your mouth.
14:09 Their burger is 100% beef.
14:13 No extenders.
14:15 [music]
14:20 This is their pork steak.
14:22 It's so tender.
14:26 This is what I call typical.
14:31 You'll get this at home.
14:33 It's like your mom cooked this for you on Sunday after she went to the worship service.
14:39 It's so good.
14:40 When you're at home, this is a comfort food.
14:44 Rainier has a part 2 of his food trip.
14:48 Stay tuned for that.
14:49 [music]
14:54 Here in Bukid Amara, I have another recipe that's not just for the Filipino.
14:59 We'll make it even better with a unique ingredient.
15:03 Banana heart.
15:05 Because of our food adventures, I discovered different kinds of recipes.
15:12 And of course, I got to know the experts.
15:16 And one time, I met Ate Jen.
15:19 She taught me this recipe that we're making today.
15:23 They call it "Sinigang na Dalag sa Puso ng Saging".
15:29 So, let's cut our banana heart.
15:33 And of course, the other ingredients.
15:36 And the sourness that we'll use is "kamyas".
15:48 One of my favorite parts of these "provincial recipes" is how simple it is.
15:56 So, once we have the ingredients ready, we'll just combine them.
16:00 So, I'll put the banana heart at the bottom.
16:04 Because this is also the ingredient that will take the longest to cook.
16:15 Then, I'll put the banana heart.
16:19 Then, I'll wrap it with the "kamyas".
16:34 Garlic.
16:37 Onion.
16:41 The tomatoes.
16:44 The chilies.
16:45 The chili peppers.
16:49 Then, we'll put the rice wash.
16:57 We'll put it in the cooker.
17:03 I'll cook this for at least one hour, up to one and a half.
17:10 [music]
17:12 Our Sinigang na Dalag sa Puso ng Saging is almost ready to be cooked.
17:23 For now, let's visit Makinhawa Street, Quezon City,
17:28 where Rainier will show us where the Filipino foodies who crave for Thai food go.
17:35 Food explorers, I'm ready.
17:38 Let's go!
17:39 I am half Thai.
17:46 My mom's dream is to have a Thai restaurant.
17:51 We started with a small Thai eatery in Paranaque.
17:54 After that, the community loved it.
17:57 And today, that's what our customers like, which is catered to the Filipino palate.
18:03 Making sure that the ingredients are still consistent and authentic.
18:07 [music]
18:08 What I enjoy most about Thai cuisine is the intricate flavor profile of Thai food.
18:17 Harmoniously mixed together, which creates a very bold and unforgettable experience.
18:24 This is the shrimp pad thai.
18:32 So, of course, let's start with putting lime.
18:38 Actually, food explorers, I remember this is my second time trying Thai cuisine.
18:57 Mmm, the sourness, saltiness, and kick of spice mixes well.
19:05 Of course, if it's too spicy, their best partner is their milk tea.
19:16 They are the best sellers here.
19:19 This one is original Thai milk tea.
19:26 So, this one is Thai green milk tea with floral essence.
19:29 Let's taste this.
19:31 My world is changing here.
19:36 You know, when you drink it, it's like you're in Thailand.
19:40 Let's taste their other variations.
19:46 It's okay, but for me, this is my best.
19:54 Let's try their vegetable spring roll.
19:57 Let's try their seafood sauce first.
20:01 It's like a sliced carrot.
20:15 If I'm not mistaken, this is what they call "tenga ng daga".
20:23 One of their best sellers is Thai pork in salted egg sauce.
20:27 So, let's taste it.
20:29 The sauce is a bit thick.
20:34 Actually, it's different because even if it's been soaked in the sauce for a long time,
20:48 it's still crunchy. The salted egg sauce doesn't have a strong flavor.
20:53 The combination of their flavors is just right.
20:56 Anyone will like this.
20:59 So, let's move on.
21:01 Let's try the Thai red chicken curry.
21:03 Let's taste this.
21:09 It has a sweetness. That's what makes it different from our curry.
21:16 I think that's why it's a bit sweet.
21:20 It's to capture the hearts of Filipinos.
21:23 But it's okay, it's delicious.
21:25 It's in the Filipino flavor.
21:26 I think it's more than enough, because you're the first ones to feed me.
21:34 Let's add a little more to make it more solid.
21:44 It's like a kid buying candy.
21:46 It's delicious when you mix it with your hands.
21:48 That's why it's so delicious here.
21:53 It's different.
22:01 Food explorers, I'm okay.
22:11 You should go now. Please.
22:14 Go. Please.
22:38 How is it?
22:39 It's delicious.
22:40 It's a bit spicy, right?
22:41 It's just right.
22:42 It's just right.
22:43 Very good.
22:44 This is a staple in Bulacan.
22:47 To paint.
22:53 To plant.
22:55 To cook.
22:58 To eat.
23:02 To cook.
23:04 To eat.
23:07 To eat.
23:08 Even if we're not sure where to start to bring our passions in life,
23:16 if you will live it wholeheartedly,
23:19 it can bear fruit in something that can share happiness to many people.
23:25 There.
23:26 See, it's great.
23:29 I'm going to eat it.
23:30 (upbeat music)
23:32 (upbeat music)
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