- 8 months ago
Aired (July 6, 2025): From the way food is grown to the way it’s served on our plates by passionate individuals, Anihan Sustainable Gastronomy supports a healthy and sustainable food cycle for the community. In this episode, join Chef JR Royol as he introduces his very own restaurant, ‘Anihan Sustainable Gastronomy,’ and shares the story of how it all began.
For more Farm to Table Full Episodes, visit this link: https://shorturl.at/R2Tip
For more Farm to Table Full Episodes, visit this link: https://shorturl.at/R2Tip
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LifestyleTranscript
00:00Thank you, Chef!
00:01I'm speechless, Chef J.R.
00:07And an opportunity to get back to make a world a better place, one dish at a time.
00:26Somehow, we can show to our diners, to the world,
00:31na there is in fact farming methods that you can practice
00:36na makikinabang ang restaurant
00:38at the same time yung mga taong nagbo-work together doon sa concept na yon.
00:43Tonight, I'm going to share a slice of my lifelong passion.
00:47A sustainable gastronomy restaurant that pays homage to Mother Nature,
00:52to the people, and the community that helped make my dream a reality.
00:58Noong nag-open kami dito sa Anihan,
01:01isa sa mga unang dish na nilabas namin for our appetizer is galonggong.
01:08So, flame-grilled galonggong,
01:10tapos pinart na rin lang namin ito ng anything na mapipitas sa paligid-ligid.
01:16So, yun lang yung ipapakita ko sa inyo.
01:18Napakadali lang itong recipe na ito.
01:20So, i-cut lang natin ito ng pa-butterfly.
01:23So, tatanggalin lang natin yung mga tinik dyan.
01:28And then, ang pinakaiba lang dito is from the stomach yung cut.
01:33Normally, kasi, pag nag-fifilet tayo, dito yan sa likod, kinukuha.
01:37But this one, since gusto natin may ma-retain na shape,
01:40or may ini-aim tayong specific na presentation,
01:45kaya ganito yung pag-process natin.
02:01So, ito na yung ating butterfly na galonggong.
02:04Ipapatas lang natin o ilalatag lang sa dahon ng saging.
02:14And then, papatungan lang natin ulit ng dahon ng saging.
02:21Basically, ang hinahabol lang natin dito is makuha yung aroma
02:25ng parang inihaw na isda,
02:27kaya rekta na natin siyang lulutuin dun sa ating apoy.
02:34Then, flip lang natin ulit yung pabilang side.
02:44We wanna balance na continuously natin siyang finiflip
02:48para yung init tuloy-tuloy makapag-penetrate hanggang dun sa loob ng isda.
02:52Matatanda ako nung dinademo ko to dun sa mga kusinero natin dito sa Anihan.
03:00Lahat kami nagtataka pa paano namin malalaman kung luto na siya,
03:05or tapos na.
03:06Based dun sa paulit-ulit naming R&D,
03:10nalaman namin na kapag ubos na yung dahon ng saging,
03:14o sunog na silang lahat,
03:16sakto rin naman.
03:17Luto na rin yung isda sa loob.
03:19So, yun lang yung parang inaantay natin dito.
03:22And then after that,
03:23pwede na natin i-prepare yung parang pinaka side dish niya.
03:27Yung ating forage at saka yung ating burong mustasa.
03:30Okay na yung isda natin.
03:32So, papatayin ko lang yung apoy.
03:34I-re-rest lang natin ito,
03:36habang piniprepare natin yung ating side dish.
03:39For our side dish,
03:41ito yung isa sa mga,
03:43I guess I would say na sekreto namin dito sa Anihan.
03:47We make a lot of lacto-fermentation,
03:51at isa dyan yung kilalang kilala nating lahat.
03:54Burong mustasa.
03:56Ito mga mustasa na ito dahil may sarili kaming garden.
04:00Ito yung mga isang batch namin,
04:04ika nga,
04:05nung nakaraang season.
04:07So, we preserve these
04:09by doing lots of lacto-fermentation.
04:15Ito yung mga tipo na pagkain na
04:18very practical,
04:20hindi lang sa restaurants.
04:21Actually, ito yung mga dapat na
04:22pinapractice din natin sa bahay.
04:25Aside sa mas napapasarap natin,
04:29yung simpleng-simpleng mustasa,
04:32nagagawa pa natin itong mas healthy.
04:34And then, yung parang pinakasabaw niya,
04:38yun din yung gagamitin natin pinakabinigret.
04:40So, kuha lang tayo ng kaunti nyan.
04:42When you do lacto-fermentation,
04:44meron itong sariling asim or tartness.
04:48Check lang natin.
04:50And of course, syempre,
04:52dahil we use a certain percentage of salt,
04:54meron na rin itong sariling templa.
04:57So, saktong-sakto na yan.
04:59We have here yung ating pako,
05:01na nadyan lang din sa paligid namin dito.
05:04Tagay lang natin yan dyan.
05:06Alugbati.
05:08Talbos yan.
05:10And then, yung ating pepinito.
05:14So, pepinito is yung mga local natin
05:18or native na cucumbers.
05:20So, slice lang natin yan.
05:23And then, to-toss lang natin yung ating mga greens.
05:29We also have here some onions.
05:36Touch of patis.
05:39Konting kalamansi.
05:41So, yun na yung side dish natin.
05:45Ready na rin yung ating main ingredient.
05:47Pwede tayo mag-plate.
05:54Sir Awin?
05:55Yes po.
05:56Chef Jonathan?
05:58Daban tayo.
05:59Alam ko na-miss nyo to eh.
06:00Hindi nyo na-miss to.
06:02Na-miss, sir.
06:03Mas masarap-sarap pagka may pa ko kasama yung fish.
06:09Diba?
06:12Parang siyang inihaw na konting tinapan na parang pinais.
06:15Alam mo yun?
06:16Sama-sama.
06:17Mahubos ko na siya.
06:18Go.
06:19Laban pa.
06:28Mahigit tatlong taon na nakaraan nung una ako makabisita dito sa The Good Food Farm.
06:32Sa pagbisitang ito,
06:34nagsimula ang pagbuo ng isang pangarap na makapagpatayo ng isang kainang
06:38nakasentro sa konsepto ng sustainable gastronomy.
06:42Dito isinilang ang anihan.
06:46When we first featured Good Food Farm,
06:49we've always been impressed.
06:50Very personal kasi yung ginagawa nila eh.
06:53They're feeding the needy, yung mga nangangailangan.
06:57And then nung nag-usap kami ni Sir Jomar na parang they were planning,
07:00they were thinking, considering of putting up a restaurant here in Good Food Farm.
07:06Doon ko lang binato yung parang idea,
07:08if ever in the future you'll be needing assistance,
07:10I actually have experience sa larangan na yan.
07:13When it comes to change sa society,
07:17and just siguro uplifting lang those people who are around us.
07:22So ganun lang siya nag-umpisa hanggang sa ito na.
07:25Tapag nagsiserve kami ng food,
07:29we at least inform yung guests yung pinanggalingan ng mga ingredients.
07:34Somehow, we can show to our diners, to the world,
07:39na there is in fact farming methods that you can practice
07:44na makikinabang ang restaurant.
07:47At the same time, yung mga taong nag-work together
07:50doon sa concept na yun.
07:54I think yung background ko bilang prom di chef
07:58is yung pinaka-soul, pinaka-spark
08:03na nagbigay sa akin ng gantong klase ng pagkataong.
08:06Not just a person, but siguro as a culinary artist lalo na.
08:10Kasi yun lang yung nakasanayan ko talagang kabuhayan eh.
08:13Yun lang yung nakasanayan kong pamumuhay.
08:16Payak, simple, hindi masyadong komplikado ang mga bagay-bagay.
08:22So, it's everything.
08:24It's everything that I do as a culinary artist, as a chef, and as a restaurateur.
08:30Ang siguro yung pinaka-mindset ko when we're practicing yung,
08:38at least yung culture namin dito sa Anihan,
08:40is yun nga, constant exchange of knowledge.
08:44At the same time, it's, we're working like a colony,
08:49na everybody has their own critical position
08:55na kailangan magampanan.
08:57And at the same time, keeping the integrity intact
09:02dun sa ginagawa namin.
09:06Yung methodology na ginagamit namin
09:09para ma-highlight yung mga main ingredients
09:12from different sources,
09:14dyan po mapasok yung expertise ko naman.
09:16So, kung gusto naming i-highlight,
09:18kunyari, ang kesong puti,
09:20kesong puti lang yung magdadala.
09:23Yung ibang supporting cast, eh, support na lang talaga.
09:28Sa pag-iikot namin sa ibat-ibang palenke dito,
09:31sa Nagkarlan, sa Liliw, sa Pagsanhan, even Santa Cruz,
09:36hindi nawawala yung cara beef.
09:38Since ang gusto talaga naming matap dito na market
09:41is yung locals.
09:42So, gusto namin, gagawa kami ng mga putahe
09:46based doon sa mga ingredients na familiar na sila kaagad.
09:49So, yun yung mga main reasons kung bakit
09:51majority ng meat offerings namin ay cara beef.
09:56Being a food explorer, diba?
10:00I mean, ayoko namang ikahon lang yung offering namin sa Laguna lang
10:05or Luzon lang.
10:06When, in fact, my job is gifting me
10:10ng iba't-ibang food culture experiences.
10:14So, yun din yung parang gusto kong ibalik sa mga guests namin
10:18and more than that, yung mga kasama ko rin sa kusina.
10:21In a way, just passing on the information, the knowledge,
10:24and yung wisdom, I guess, na nakukuha ko with my interactions
10:28sa iba't-ibang food explorers din sa buong bansa.
10:32As a chef, the way I define my success is not on my accolades,
10:39not because of the recognition that I personally get.
10:44I live off siguro knowing
10:48na kung anong alam ko na ipapasa ko sa mga kasama ko.
10:53Gusto ko maging successful ako by having more people
10:58na mas magaling pa sa akin.
11:00Cooking time. Less than 10 minutes. Tama?
11:03It's my mission. It's my job as a culinary artist
11:07to hone next generation of talents,
11:11for them to have integrity, for them to have humility,
11:14to accept that we will always have to learn from everywhere.
11:22I have affirmed that many years ago na ito yung plano
11:27ng nasa taas para sa akin.
11:29This is my way of giving back doon sa industriya,
11:35lalong-lalo na sa hospitality,
11:37na nagbibigay sa akin ng fulfillment.
11:44Meron tayong bisita sa Anihan.
11:45At sa kanyang pagbabalik sa Farm to Table,
11:47siya ang titikim sa mga pambato naming bestsellers.
11:51Ang totoo ako, na-refresh yung utak ko.
11:53Parang na-relax ako.
11:55Pagpasok ko pa lang dito sa Anihan.
11:57Kasi alam mo yun,
11:58daming puno,
11:59tapos malamig,
12:01tapos marami mga pananim.
12:03Alam mo yun, parang gusto mo mag-stay dito
12:05at mag-unwind,
12:07mag-refresh,
12:08kumain.
12:09Very probinsya yung amoy ng lugar.
12:13Hey ma'am.
12:19Here.
12:20Forage green from our Organic Anihan's garden.
12:23And we have pure egg.
12:25So instead of cheese,
12:27pure egg po ang ginagamit natin.
12:28Egg yolk.
12:29Yes ma'am.
12:30Yes. Thank you.
12:31Itikman natin yung Anihan salad dito.
12:34Masarap.
12:35Kasi for me kasi usually pag-salad,
12:39kailangan light lang yung taste niya.
12:42Tapos yung dressing niya,
12:44siguro may vinaigret.
12:46So for me, masarap.
12:47Kasi serve yung salad na may lutong pa,
12:50may crunch pa.
12:51Tsaka nakakatawa guys,
12:53meron siyang pansit-pansitan.
12:56Nakita ko kasi,
12:57may mga pananim sila dun sa labas
12:59ng Anihan restaurant
13:00na pwedeng gawin dito sa salad
13:02or sa mga iba pang menu nila dito
13:05sa Anihan restaurant.
13:06So this is our caldo ng hikong po.
13:08So we have a shrimp and then
13:10so can see meron po tayong pansit-pansitan
13:12and pumpkin seed po.
13:14Yung shrimp nga un-stocked.
13:22Ang sarap.
13:24Surprisingly creamy yung caldo.
13:27Kasi usually pag-caldo diba?
13:28Clear broth lang.
13:30Ito kasi,
13:31parang nilagyan nila ng cream,
13:33yung pansit-pansitan,
13:35medyo mapait kasi yung lasa niya.
13:36So nagbabalans siya dun sa hipol.
13:39Hindi na siya masyadong malansa
13:41kasi may pang,
13:42may pang-ontra dun sa lansa.
13:44Malalasaan mo kasi yung pait, diba?
13:49Pwede na ito iulam sa kanin.
13:50Alam mo yun?
13:51So Chef, this is our black pansit buko.
13:54So ang ginamit po natin dyan
13:55is yung young coconut shreds.
13:57Young coconut shreds.
13:58Yes po.
13:59And kaya po siya naging black,
14:00ginamit po natin yung squid ink po.
14:02Guys, first time ko makakatikim
14:03ng black pansit buko.
14:05Usually kasi,
14:06nakakatikim ako ng pansit.
14:07Yung pansit,
14:08Miki, Bihon, Sotanghon,
14:09na black,
14:10na may tinta ng pusit.
14:12Tapos meron din siyang pusit.
14:15So tikman natin.
14:24Parang wala akong nalalasaan buko.
14:26Para siyang pansit din.
14:28Para siyang pansit talaga.
14:30And this is our
14:32enhanced cara curry.
14:34So ito, ang galing o.
14:35Meron silang tuwil.
14:37So tuwil kasi para siyang pancake
14:39na may mga flavor
14:40na ginagamit siya pang garnish.
14:44Alamang tuwil.
14:45Ang galing no?
14:46May alamang tuwil.
14:47Siyempre, pag kare-kare dapat may kanin.
14:49Uy, wait lang.
14:50May nakita ko.
14:51Parang meron ditong
14:53cara beef
14:54na balat.
15:00Yung next standout na dish
15:01for me is the cara curry.
15:03Normally kasi gamey yung
15:05cara beef eh.
15:06Balambot siya.
15:08Even yung cara skin,
15:09cara skin,
15:10cara beef skin,
15:11malambot.
15:12Kaya na-impress ko kasi
15:13even the alamang
15:14or bagoong tuwil,
15:16ginawa nilang as garnish na tuwil.
15:18This is our
15:19enhanced mayonnaise.
15:21Chicken halang-halang, ma'am.
15:23So kasi naroon po tayong basil leaves
15:24on the top and chili.
15:26So it's also similar with
15:28parang chicken micole express.
15:30Very aromatic yung flavor.
15:35Yung gata,
15:36manamis-namis ng kaunti.
15:38So tigman natin,
15:39pagbigay samang chicken.
15:40So for me, masarap siya.
15:44Manghang.
15:45At saka,
15:47naglalangis ang gata.
15:49That's how you cook a gata.
15:51Dapat,
15:52ina-extract na yung natural oil
15:54habang niluluto siya
15:56para lumabas yung totoong lasa ng gata.
15:58So one of the best seller for
16:00dito sa Anihan is
16:01pata and munggo.
16:02Munggo!
16:03Yes, Chef.
16:04Tigman natin with sawsawat.
16:11Bagay pala yung pata.
16:13Nakalagi sa munggo.
16:14Yung pata nila,
16:15since baked yung pata,
16:17malasa.
16:18At saka, crispy din ha.
16:19Actually, hindi ako nag-research.
16:21Kasi pag pupunta ako sa restaurant,
16:23mas gusto ko yung masusurprise ako
16:25kung ano yung matitikman ko
16:26sa isang restaurant.
16:27Kaya kanina,
16:29kitang-kita nyo yung reaction ko
16:31kasi wala akong idea
16:32kung anong menu nila dito.
16:34And,
16:35lahat,
16:37masarap.
16:38Kasi para sa akin,
16:39pag sinabing sustainable gastronomy,
16:40kung ano yung,
16:41yung mga inihahain nila dito
16:44or yung kinikita nila sa restaurant,
16:46itinutulong nila sa isang foundation.
16:48At saka kung ano yung available sa taniman
16:51dito sa farm nila,
16:53yun yung ginagamit nila sa menu nila.
16:56Pinag-isipan yung mga pagkain,
16:5810 over 10.
17:00Magaling, magaling.
17:01Amazed ako.
17:03One of the signature dishes that we have here in Anihan is what I call bibingkamputi.
17:09We are working closely with,
17:11siguro,
17:12producers
17:13doon sa local
17:15na gusto rin naming i-promote.
17:18And, isa sa mga talaga namang suppliers namin from the start
17:22is ang Magdalena Dairy.
17:24So,
17:25dito nila ginagawa yung kanilang mga dairy products,
17:28especially yung kesong puti.
17:30Na-realize ko lang na,
17:32why not incorporate yung kanilang main ingredient
17:35or yung kanilang main product
17:37sa isa mga paboritong desserts
17:41or merienda
17:43nung mga palaging bumibisita dito sa Anihan.
17:46So, we have here our eggs.
17:48Risk lang natin to.
17:53Then, dissolve natin yung sugar.
18:00This is also something that we're proud of na
18:03made to order talaga to.
18:05So, kung kailan lang siya in order,
18:07saka lang siya namin ginagawa.
18:09So, we're very sure
18:11na fresh na fresh.
18:13We have here yung ating bida.
18:15Kesong puti.
18:21Then, we add yung ating glutinous rice flour.
18:28So, let's just make sure
18:30that everything is fully incorporated
18:32before we pour it in to our molds.
18:37May lining lang tayo dyan ng dahon ng saging
18:42as you would
18:44pag gumagawa ka ng bibingka.
18:52That simple.
18:54Quick tap.
18:56Kapag yung inyong
18:58bibingkang puti na gagawin,
19:00eh, mas malaki yung molde.
19:02Lagyan nyo ng tubig sa ilalim.
19:04This will ensure na mas even.
19:06At saka,
19:07hindi masyadong magkakaroon ng browning
19:10yung ating pastry.
19:12Pwede na natin itong isa lang sa oven.
19:20So, 15 minutes.
19:24Eto na siya.
19:25Yan.
19:30Just like with any other cheesecakes,
19:33yung ganyang alsa niya,
19:35as it cools down,
19:37babagsak pa yan.
19:38Pero, before mangyari yun,
19:40i-finish lang natin siya dun sa aming salamander.
19:44Touch of sugar
19:47for caramelization.
19:48Then, taas lang natin.
19:53So, meron tayong broiler dun sa taas.
19:56May apoy dyan.
19:57Ilalapit lang natin hanggang mag-caramelize
20:00yung asukal.
20:05There you go.
20:07Okay.
20:08Garnish na lang.
20:09Tapos,
20:10doon tayo mag-serve.
20:18Nagbabalik si Chef Elite.
20:19At, lingid sa aking kaalaman,
20:20meron siyang nilulutong pakulog
20:21gamit ang farm-to-table ingredients
20:23na ni Raid niya sa aming kusina.
20:25So,
20:26minakita ako sitaw,
20:27talong,
20:28kalabasa,
20:29sibuyas,
20:31tsaka iba't iba pang gulay.
20:32Tapos,
20:33minakita na rin akong mangyari.
20:34So,
20:35minakita ako sitaw,
20:36talong,
20:37kalabasa,
20:38sibuyas,
20:39tsaka iba't iba pang gulay.
20:40Tapos,
20:41minakita na rin akong mangyari.
20:42So,
20:43minakita ako sitaw,
20:44talong,
20:45kalabasa,
20:46sibuyas,
20:47minakita na rin akong manok.
20:48Kaya ngayon,
20:49gagawa tayo ng
20:50chicken in asal balutin.
20:52So,
20:53parang siyang rolled chicken
20:54ang may pinakbit sa loob.
20:55Kaya, Chef JR,
20:56abangan mo itong luto ko.
20:58Itong kalabasa,
20:59ilalagay natin yan sa loob,
21:01kasama ng
21:02nilagang talong.
21:04Gamit tayo ng tanglad.
21:09Itong inihiwa akong tanglad,
21:11lalagay natin siya mamaya
21:12sa loob ng
21:14chicken.
21:16Balta na natin yung
21:18talong.
21:19Then,
21:20kuhanin mo lang yung
21:21laman.
21:22So,
21:23ayan.
21:24Pahalo natin siya dun sa kalabasa.
21:26Wala kasi silang
21:28stakay ng alamang,
21:29bagoong
21:30gagamitin natin.
21:32Kunti asukal
21:33para
21:34mabalans yung flavor
21:35kasi syempre,
21:36maalat yung bagoong.
21:37Pepper.
21:39Kunti yung ginger.
21:40Ginger ni Chef JR.
21:42Iwan na, guys.
21:43Mangihingi lang tayo
21:45kaunti.
21:47Tapos,
21:48garlic.
21:49Huwag kayong mag-alala lang,
21:50hindi pa masyado luto.
21:52Since siya kanina salsha,
21:53lagyan natin ng tanglad
21:54para lumasa dun sa loob ng pagbet.
21:57So, set aside natin,
21:58we'll work now on our chicken.
22:01So, we season with salt,
22:04pepper,
22:05lagyan natin ng tanglad ulit.
22:09We marinate ng konting anato oil.
22:13Kung makikita nyo,
22:14ito yung
22:15mash na pinakbet.
22:17So, ilalagyan na natin siya
22:18sa loob ng chicken.
22:19Tapos,
22:20saka natin siya
22:21ipofold.
22:25So,
22:26ibubuhol nyo muna, guys,
22:27dito sa dulo.
22:30Tapos,
22:31iangat mo lang ulit,
22:32then twist it,
22:33tapos lagyan mo ulit
22:34sa kabilang side.
22:36Ayan.
22:37Ayan.
22:38Tie lang mo lang.
22:39Dito naman sa dulo,
22:40since lumalabas nga siya,
22:42we'll just push it
22:43using a spoon
22:44sa loob.
22:47And then, saka natin
22:48itatay yung dulo.
22:51So, ito,
22:52kapag na-seal nyo na yung loob,
22:55we'll just pull it
22:56dito.
22:57And then,
22:58baligtarin mo lang siya ulit.
22:59So, yun yung ilalagay natin dito,
23:03sa likod.
23:05Para sealed talaga siya.
23:08Okay.
23:09Guys,
23:10yung bang hindi kaya ng kitchen twine,
23:11pwede yung toothpick, ha?
23:13Ayan.
23:14Doan na.
23:15Sear na natin.
23:20Nagin natin ng konting color
23:21using the anato oil.
23:23Tapos,
23:24itong pitag-piritusan ng chicken,
23:26we deglaze ito yung man-seal
23:27with anato oil.
23:28Reduce lang natin.
23:29Ayan.
23:30So, na-reduce na,
23:31set aside na natin.
23:33So, guys,
23:34tapos na yung ating chicken.
23:35Rest lang natin for 10 minutes.
23:38So, ito yung kamote puree.
23:39Napakamura lang ang kamote.
23:40All you have to do,
23:41ilalaga mo muna
23:42tapos yung ma-mash mo.
23:43Tapos,
23:44lagay mo sa milk.
23:45So, ito yung kamote puree.
23:47Napakamura lang ang kamote.
23:48All you have to do,
23:49ilalaga mo muna
23:50tapos yung ma-mash mo.
23:51Tapos,
23:52lagay mo sa milk,
23:53lagay mo ng butter,
23:54salt and pepper,
23:55kamote puree.
23:56Pwede siya as side dish.
23:58So, ang ginagawa ko dito,
23:59pa naggagawa ko ng chicken balutin,
24:01hindi ko sinasama yung edges.
24:02Kasi yung edges,
24:03medyo,
24:04hindi siya instagramable.
24:06Tingnan.
24:07At saka,
24:08tendency,
24:09there's no stuffing dun sa edge.
24:21Chicken balutin inasal,
24:22pinakbit,
24:23with kamote puree.
24:25Sa'yo din galing yan,
24:26yung debone chickens.
24:28Sa kusina mo din galing yan.
24:30Kahit hindi mo sabihin sa'kin na inasal yung pinaserve mo sa'kin.
24:37Because of the parang pop ng lemongrass,
24:41alam ko na kaagad na,
24:44you were aiming for that.
24:46The inasal.
24:47Very nice.
24:48Well done.
24:49Well seasoned.
24:50Tapos, siyempre, may mga ganto ka na.
24:53Yan.
24:54Galing yan dun sa labas nyo.
24:55Saka yung isa pa.
24:57Sa toko lang,
24:58marami ako dyan.
24:59Lahat yan.
25:00Ganun galing sa kitchen mo, chef.
25:02Very nice.
25:03Thank you, chef.
25:04Thank you so much.
25:05Thank you so much.
25:11Thank you so much.
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