00:00The new hamon of Ruleta will take place in the middle of the busy Mutya of Pasig Mega Market.
00:08Perfect setup to welcome to Farm to Table our first time guest,
00:12Sparkle Artist, Charlie Fleming.
00:15Hello, hello.
00:16Welcome to Farm to Table.
00:18Hello, thank you so much for having me today.
00:20Of course.
00:21Of course, so that we won't make you go too far,
00:24we'll just be in the area where you live.
00:28We're just here at the old Mutya of Pasig Complex.
00:32Or now, they just updated the name to Mutya of Pasig Mega Market.
00:37We'll welcome you with our Rapsa Ruleta.
00:40But what's your favorite? What would you like to eat today?
00:44For me, my favorite is Afritada.
00:46Afritada with pork?
00:48Chicken.
00:49Chicken Afritada, okay.
00:50Okay, Charlie.
00:52Let's go around it.
00:53Okay.
00:55There.
00:56So, it should be Chicken Stew?
00:58Is that okay?
00:59Yes, that's okay.
01:01Okay.
01:05Oh, Charlie!
01:07What's up?
01:09Chicken Stew.
01:10This is my best friend.
01:12So, Chicken Afritada.
01:13Anything you haven't tried yet?
01:15I've never.
01:16Would you rather have the typical Afritada?
01:20Or we'll let the Mutya of Pasig Mega Market surprise you?
01:26You know what, Chef? I'm going to leave that to you.
01:28Okay.
01:29Because you're the chef, I trust you.
01:30Let's go, Charlie.
01:31Let's go around it.
01:32But it's going to be a long ride because our market is huge.
01:37Let's go.
01:38Let's go.
01:44I'll just have half of the Chicken Stew.
01:47I think it's a good time to experience and try.
01:49You should.
01:50I mean, if you're into healthy things, then Chicken Stew is a good way to start.
01:58Rather than Chicken Breast.
02:00This is packed with nutrients and all your body needs.
02:03It's full of protein.
02:05Charlie, take a look at what we can buy.
02:09What do you want?
02:10It's up to you, Charlie.
02:11Me?
02:12I'll buy one kilo and half a leg.
02:16She doesn't like chicken feet.
02:19So, this is just for the front.
02:22But we'll give her chicken feet and chicken legs.
02:30So, what else?
02:31Do you know all of these vegetables?
02:33I don't know all of them.
02:34As long as it's green.
02:36Okay.
02:37I know Kalamunggay, it's my favorite.
02:39Okay, Malunggay.
02:41I hope my request is Kalamunggay.
02:43My God.
02:44It's been almost two years.
02:45Alright.
02:46Let's put some Malunggay.
02:47Huh?
02:48Why not?
02:49Seriously?
02:50So, because I'm the one who's going to cook this,
02:53you're going to chop Malunggay.
02:56Okay, go.
02:57I can do it.
03:00Typically, you'd want to wash this.
03:03It's better if we wash it.
03:05But since we're doing rock and roll, what I would do is parboil it.
03:11So, we wash it and clean it at the same time.
03:15So, it won't be too soft.
03:18So, it won't have meat or fat.
03:21But there's a little bit.
03:22We're also going to use chicken neck.
03:24You can cook the chicken thigh for 5 to 8 minutes in very high heat.
03:30Whereas, for the chicken breast,
03:32these are like meat.
03:34So, I'm going to put it together in our batch of feet and legs.
03:38So, there's a nice boil.
03:40Actually, it's a gentle simmer that's happening in our pressure cooker.
03:44As you can see,
03:46we're just transferring what we parboiled.
03:50And then, earlier, we mentioned the cooking temperatures of the liver and heart.
03:54For this one,
03:55we're not going to cook the chicken neck at the same time
04:01to tenderize our chicken feet.
04:04Let's say that our chicken neck can be cooked in 20 to 30 minutes in normal heat.
04:11For our chicken feet,
04:13it's going to take about an hour or an hour and a half.
04:16So, if we put it together in the batch of pressure cooker,
04:21our chicken neck will be tenderized.
04:24The chicken heart is okay.
04:26So, we're just going to add our garlic.
04:29Season it with salt and pepper.
04:31And then, we're going to cover it.
04:32So, we're just going to put it back after 30 minutes in the pressure cooker.
04:36While we tenderize our chicken feet and chicken heart,
04:41let's prepare our ingredients.
04:44While Charlie is waiting for the dish that I'm cooking,
04:48let's see if he did the assignment that I gave him.
04:51Hi, guys. It's Charlie.
04:53We're back.
04:54And I'm doing the assignment that the chef told me to do,
04:57to cook Kalamunggay.
05:00Actually, it's the first time that I heard the word himay.
05:02Because in our country, we just say,
05:04Get this Kalamunggay because I'm going to cook it.
05:08While waiting, Charlie didn't miss the chance to taste
05:11the dish that's being lined up inside Mutianang Pasig Megamarket,
05:15the Charing's Halo Halo Special.
05:18Halo, halo.
05:19We're here at the Charing's Halo Halo Special.
05:22And for sure, if you're from Pasig,
05:24at least you're in line here.
05:25At least once in your lifetime.
05:27Or even if you're with your sister, grandmother, or maybe your mom.
05:31So let's taste it.
05:34So we've been pressure cooking our chicken feet for close to 40 minutes.
05:38At this point,
05:42it's ready.
05:47So while we're releasing the pressure,
05:49we can start the other components.
05:52And then the chicken neck that we've blanched,
05:57we're going to brown it.
06:10After that, let's add our tomatoes and onions.
06:13And onions.
06:18And then just to make it more balanced,
06:20so that Charlie won't get confused,
06:22we're going to add the tomato paste.
06:24It will intensify the redness of our Afritada dish.
06:27So we're just going to saute this.
06:29And then we're going to add the stock of our chicken feet.
06:37And then after that, we're just going to boil this.
06:39Season it with some soy sauce.
06:43And some brown sugar.
06:45After that, let's also add our potatoes, carrots, and chicken liver.
06:55Let's just adjust the seasoning.
06:58And then, let's add the chicken feet.
07:03Let's just simmer until our chicken feet absorbs the seasoning.
07:08And of course, the Malunggay that Charlie is missing.
07:12And then finally, our bell pepper.
07:18And then after that, we're ready to serve.
07:23Food Explorers!
07:24The special Afritada that we're going to serve to Charlie is now ready!
07:29Chef!
07:30It's you, right?
07:31Because you made me cook, I got you the famous sharings halo-halo.
07:35Wow!
07:36Yes!
07:37I'm not so thoughtful of your eating.
07:38Of course, I'm sweet.
07:40So if you have a dessert, of course, we need a savory.
07:44You requested Afritada, and I got you Afritada.
07:47For the table way.
07:49Oh my God!
07:50There's really Kalamunggay!
07:53See?
07:54It will work!
07:56You put chicken feet.
07:57I also added your favorite, your now favorite, chicken liver.
08:03Oh my God!
08:05Chicken liver.
08:07Chicken neck.
08:08So you also have good protein.
08:11For fun fact, guys, I've never eaten chicken feet.
08:14So it's going to be my first here at Farm to Table.
08:17And of course, it's cooked by the chef.
08:20For a complete experience, there's also a heart.
08:22Oh my God, there's a heart.
08:23I'm scared.
08:24Cheers!
08:27Overall experience, it was a wonderful experience.
08:29It was amazing.
08:30It's like my childhood came back.
08:32My mom and I are going back.
08:34We're going to choose what we want to eat.
08:36What's our choice.
08:37And I really enjoyed the taste of the food.
08:40And it's my first time to really taste it and know how to eat it.
08:44Especially the chicken neck.
08:45I really never imagined that I would try something like this today.
08:49And then the Kalamunggay that he put.
08:52It's super new to me that Kalamunggay is put in Afritada.
08:56I thought a little bit about how he would do it.
08:59But when I saw that he did it, I was really amazed.
09:08Wow.
09:09Wow.
09:10Wow.
09:11Wow.
Comments