Chef JR Royol visits the Stevia Farm in Bulacan! | Farm To Table - video Dailymotion

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Aired (October 6, 2024): Another day, another food trip! In this episode, Chef JR Royol explores the Karilagan Stevia Farm Café in Bocaue, Bulacan. Discover how stevia can contribute to a healthier lifestyle!

Transcript

00:00We've had a few encounters in Stevia with the farm visits that we've done in the past.

00:08But most of the time, we just pass by and talk about how Stevia is one of those very healthy alternatives to commercial sugar.

00:21This one, we'll get to know more in-depth about how it's grown and how it's taken care of.

00:29For some weird reason, I haven't been able to multiply it or live with it for a long time.

00:33So, I'm excited to find out what the secret is to take care of it and of course to multiply it

00:40in a way that's very healthy and ideal for our loved ones or those who have conditions such as diabetes

00:47or you just want a healthier alternative to sugar.

00:51Here, Stevia.

00:54Organic, baby.

00:56Mmm, it's sweet.

01:00Here in Bukawi, Bulacan, you'll find the famous Stevia Farm.

01:05It's a spacious garden with a picturesque landscape.

01:09It's a popular venue for different kinds of events.

01:12It's also a shopping mall and a cafe where you can eat sweets that are made by Stevia.

01:20So, ma'am, are these your plots or are there more areas for Stevia plants?

01:27There are more. This is just a demo farm.

01:29Oh, this is just a demo.

01:30Yes, this is just a demo.

01:31I'm just curious because I mentioned that Stevia is one of those plants that we usually encounter

01:38in other farms that we go to.

01:40But you, you even named it.

01:43You even named your farm Stevia as in you claim to be a Stevia farm.

01:49Yes, yes.

01:50What was the motivation for that part?

01:53The health.

01:54Of course.

01:55Yes, because the health.

01:56Very obvious reason.

01:57Yes, because my elder sister had a stroke.

02:01She has a high blood sugar level.

02:03But I thought, why not try healthy products?

02:09Okay.

02:10And then I have a friend who is a doctor.

02:12He said that there is a plant called Stevia.

02:16Yes.

02:17When I heard about the plant, because we are farmers,

02:19we started it.

02:20Actually, it took us more than four years to adapt it to the soil.

02:30That's what I'm really curious about, ma'am.

02:33I also plant Stevia.

02:35I will get a plant.

02:37I will bring it home.

02:39It looks beautiful.

02:42I will transfer it to my plot.

02:45After a few months, it will die.

02:47And I would do that every so often.

02:49It gets frustrated.

02:51What is the secret, ma'am, of growing Stevia?

02:55Secret.

02:56All right.

02:58So that's the answer.

03:00But basically, soil condition.

03:02Soil condition and weather.

03:06Because we have four seasons.

03:08Yes.

03:09Every season has a different approach.

03:13Stevia is planted in Paraguay and Brazil.

03:18Even if it's 200 to 300 times sweeter than sugar,

03:21it is considered a healthier alternative because it has a low calorie count per survey.

03:27When it comes to food,

03:29is it different from the dishes we are used to cook with sugar?

03:34Let's eat, ma'am.

03:35Okay, chef.

03:36You will accompany me here.

03:38This is probably the first restaurant where Stevia is used in all dishes.

03:44Like this, this pasta.

03:46So instead of using regular sugar,

03:50so instead of using regular sugar,

03:53so that you can be more health-conscious.

03:57And it's also part of our advocacy

04:02to reduce the population of people with diabetes in the Philippines.

04:07Moving on, ma'am, here in the pan.

04:09My eyes have been hot for a while.

04:11It's reddened.

04:13If I go back to my recipe of Kilawin,

04:15I also have a sweet element there.

04:17So, yeah, why not, right?

04:21It's sweetness is very upfront.

04:23You have to experience it yourself

04:25to know what I'm saying.

04:27The sweetness of table sugar

04:29and the real Stevia.

04:33Kilawin is delicious.

04:38What is your next plan for this very helpful plant?

04:43Actually, we're still developing.

04:46We're still leveling up.

04:50So we've gone through a lot of stages.

04:54And now, there's a lot more that can be unveiled.

04:59Yes.

05:00Yes, in Stevia Farming.

05:02I'm overwhelmed.

05:03You know, I could say that people have their own assignments.

05:07Like you, your talent is cooking.

05:10You're a very good chef.

05:13Me, or us, here at Stevia Farms,

05:17our talent, or our gift, is growing.

05:22Particularly Stevia.

05:24It's like it's already in your heart.

05:26Yes.

05:27So whatever you can do for that purpose,

05:34Yes.

05:35it will show in what you're doing,

05:40what your passion is.

05:43Before we part,

05:45she has a gift for me.

05:47Ma'am, this needs to live.

05:52If this doesn't live,

05:55my hand will have a problem.

05:57But thank you, ma'am.

05:58It will live.

05:59Definitely, I will try my very best.

06:16Wow.

06:17I feel like it's my birthday today.

06:19I feel like it's a party.

06:21I feel like it's Christmas.

06:23I feel like today is a very special day.

06:25Look at our spread.

06:27It's really the best.

06:30What I like most is, again,

06:32they're celebrating their main ingredient,

06:35which is the Stevia.

06:37But their attack with their menu,

06:39apparently, is still not going away from the Filipino flavors.

06:44In fact, everything we have here are Filipino classics.

06:47We have platters here,

06:49we have grilled dishes,

06:51we have hito here,

06:52different kinds of seafoods.

06:54In fact,

06:56first of all, baby,

06:58a very interesting dish that they have

07:01is their tinola with dugo rice.

07:04So we have here the native chicken,

07:06you can see its bones.

07:08And here,

07:11its egg is not fully developed yet.

07:13You can only get that from the native.

07:16Well, actually, from farm-raised chickens.

07:20And of course, their dugo rice.

07:22This is very familiar to me.

07:24It's still broth.

07:25As you can see, yellowish because of the fat

07:29in our chicken.

07:31I also like the fact

07:33that they included the balunan.

07:36So it has a very homey feel.

07:39It has a strong promdy feel.

07:42The taste

07:47tastes like home.

07:48The dugo rice,

07:50and of course,

07:52the one that they're fighting for,

07:55the egg of the chicken that's not fully developed yet.

08:02Solid.

08:06This one,

08:07the presentation is very simple.

08:08We have edible flowers there.

08:11Their big pancit marilag.

08:16You'll be surprised

08:17because its color

08:18is a bit bright.

08:19So you'll think it's a bit fatty.

08:22The seasoning is just right.

08:24Mmm.

08:31House specialty.

08:32Kare-kare.

08:33This is a kare-kare bagnet.

08:35The sauce alone

08:37looks promising.

08:40I'll also eat the oxtail.

08:44As you can see,

08:45there's a touch of ground peanuts.

08:47This is their oxtail.

08:49Mmm.

08:51Of course, the bagoong.

08:55Mmm.

08:56The sauce is delicious.

08:58Especially for a restaurant

09:00that serves kare-kare.

09:03We all know

09:05that this is the one

09:07that will make you proud

09:09or make you fall.

09:11This is what I'll fight for.

09:13Their kare-kare is solid.

09:15Mmm.

09:19I'll eat this with my hands.

09:21And their acharan

09:22that also has stevia,

09:24Mmm.

09:31Can you hear that?

09:32Can you hear that?

09:36That's the sound of

09:37paradise.

09:39Ethol,

09:40I'll also show off

09:41their adobong kambing.

09:43You know,

09:44when it comes to Ilocano,

09:45we can't miss that.

09:46Come on, Food Explorers.

09:47Let's go on a trip.

09:49As you can see,

09:50I need respect

09:51for all the food here.

09:52Guys, attack!

09:53Guys, attack!

10:02Of course,

10:03our Stevia Farm experience

10:04won't be complete

10:06if we don't go home

10:07with a feast.

10:09So, I'm at the Stevia Store.

10:11Yes, sir.

10:12This is our dry.

10:13Yes, sir.

10:14This is the dry leaves.

10:16It smells like plants.

10:17Yes, sir.

10:18But I can taste

10:19its sweetness.

10:20You can try it.

10:21Try it.

10:26I like its dried form

10:29more than the fresh one.

10:31Both are delicious.

10:32Then,

10:33this Biscocho.

10:44If you want to call it Biscocho,

10:46you can call it Ilocano.

10:47Its sweetness is very subtle.

10:49The sweetness is not overwhelming.

10:52But it's a winner.

10:53This is the Stevia Buns

10:55with Malunggay and Stevia.

10:58Again, its sweetness

11:01is very subtle.

11:02It's not

11:05too much.

11:07The cheese is salty.

11:09It's balanced.

11:11Then, when you see

11:12pieces of Malunggay,

11:15psychologically,

11:16you think that

11:17what you're eating is healthy.

11:19Thank you, sir.

Chef JR Royol visits the Stevia Farm in Bulacan! | Farm To Table

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