- 6 months ago
- #fyplate
Aired (July 20, 2025): In this episode, Chef JR Royol visits Tanay, Rizal—known as the “Tourism Capital of Rizal Province”—to highlight the simplicity and freshness of ingredients, as featured in Buyo The Farm and Villas and Ben and Lily’s Hilltop View Restaurant. Plus, ‘Sanggang-Dikit FR’ co-star John Vic De Guzman delights food explorers with his #FYPlate version of ‘Adobong Tofu with Mushroom!
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LifestyleTranscript
00:00Bagamat recipes ang foundation ng bawat putahe,
00:05minsan, you can go out of the box at baguhin ang iyong kinasanayan.
00:09Nagawa tayo ng beef and bacon skewers.
00:12So we're going to help our skewers with the fat side by using bacon.
00:20You can substitute ingredients na swak sa diet or fitness goals mo.
00:25Ang masasabi ko dito, bukod sa masarap na, healthy pa.
00:28Imbis na gagamit tayo ng plain water or egg, gagamit tayo ng malunggay juice or puree.
00:36At kahit konti ang laman ng ref o pantry mo, hindi rin yan hadlang para makagawa ka ng masarap na dish.
00:43So at this point, we've only used three ingredients so far.
00:46Ng kunting angang, sarap.
00:48Pwede bang yung dagdag ko?
00:58Ito yung mga spots na nagre-remind sa akin dun sa kinalakihan kong generation.
01:13Provincia, yung bahay namin din kasi sa Mindoro, pagbukas mo ng pinto.
01:20Ito, literal.
01:22Kitang-kitang mo na yung bundok.
01:23It reminds you of the simple things, simple ingredients.
01:28Isa sa mga meron sila dito is yung lemongrass.
01:32Pag ganito kasi, camping ground nila to.
01:35Siyempre, hindi naman tayo pwedeng dumayo ng tanay na simple barbecue lang yung ipapatikim natin.
01:41So, we have to have a different approach.
01:44Nagawa tayo ng beef and bacon skewers.
01:47So, ito lang.
01:49Inaayos ko lang yung ating parang pinaka-pang garnish.
01:52Ayan, tapos na ako sa manga.
01:58So, this is how we assemble yung aming skewers or barbecue sa restaurant.
02:04So, yung ating surface.
02:06For me, what makes a good barbecue or especially for someone na nagluluto ng barbecue
02:12is yung ratio ng taba tsaka yung meat, yung lean meat.
02:18Since we are using tapa cut sa palengke,
02:22definitely makikita ninyo, very limited yung marbling niya.
02:27So, ibig sabihin, yung marbling na yan,
02:29yan yung fat content ng meat.
02:31So, medyo on the lean side ito.
02:33So, we're going to help our skewers with the fat side by using bacon.
02:39So, ganito lang yan.
02:42What I like about this technique, ika nga,
02:46is it's instead of different, more complex yung parang nangyayaring presentation.
02:54So, ngayon, nilalatag ko lang yung pinaka thinly sliced na beef cut sa ating chopping board.
03:00So, ito yung unang layer natin.
03:02Beef on the bottom.
03:05And then, yung ating bacon.
03:12So, kung mapapansin ninyo, hindi ko rin sya siniseason muna.
03:16That depends on the saltiness or type of bacon that you are using.
03:21Ito, hindi sya smoke, hindi rin sya sweet.
03:27So, ito yung maalat na type ng bacon.
03:32So, that's our second layer.
03:34Tatop lang natin ulit yung isa pa ng another layer ng ating beef meat.
03:43Okay.
03:44And then, another layer of our bacon.
03:49We have here yung ating meat na iba't iba yung layer.
03:52Imagine ninyo lang ninyo kung gaano kalaking cube or size or chunk ng meat yung gusto ninyong i-secure sa skewers.
04:00So, ito, I'm thinking of doing mga 1, 1.5 inch.
04:06Ipunin natin yung isang portion.
04:15And then, we will secure it.
04:17Okay na po ito.
04:42For our basting liquid,
04:44yung pinakamagdadala dyan is yung ating lemongrass.
04:49So, we have here yung pinakastock.
04:56So, finely chop natin yung ating lemongrass.
04:59And, dagamitan din natin ang almires.
05:01So, basically, yung oil na meron dun sa ating lemongrass, yung aroma nya,
05:06matatransfer dun sa oil na ilalagay natin.
05:09So, that's our chopped lemongrass stock.
05:16Lagyan lang natin dun sa ating almires.
05:18Let's add some salt,
05:21sugar,
05:24pepper of course,
05:26and then, konting oil muna.
05:30Then, lemon.
05:31Then, we add more oil.
05:32Pwede tayo mag-grill.
05:36Pwede tayo mag-grill.
05:37Pwede tayo mag-grill.
05:39Pwede tayo mag-grill.
05:41Juna,
05:43Pwede tayo mag-grill.
05:51Pwede tayo mag-grill.
06:24Kapag sinabing camping, Tanay Rizal ang madalas tayuhin ng adventurous urbanites na naghahanap ng relaxing escape na hindi naman kalayuan sa Metro Manila.
06:49Kaya naman ang tinayunin ng Ma'am Olive at Sir Rino Buyo ang kanilang farm and villa, ecotourism ang isa sa mga naging layunin nila.
06:56Kapag gusto lang nila ng parang camping lang na at least meron ng bahay.
07:04Structure actually po.
07:05Oo.
07:05Pwede rin itong ibukas ng ano para talagang yung nature eh ano.
07:12I mean very basic pero when you're in this kind of environment, this is perfectly what you would need lang eh.
07:19Sa loob ng kanilang camping grounds, malaya rin ang kanilang mga bisita na mamasyal sa karating na farm.
07:25Actually pag labuyo Sir, pag ganito mga native na labuyo, mahirap siyang i-propagate eh.
07:30Oo, sila lang nagkawa niyan.
07:31Hindi may magic po.
07:33Ito naman po yung pinasabi nilang job lo.
07:36Maanghang niyan siya.
07:37Maanghang po ba na Sir?
07:40Malakas niyan siya.
07:42Malaki ng mga mga荀.
07:51O hindi niyang guwa?
07:52Yung ang guwa?
07:55It's everyday here, Chef.
07:56Anong бр kapag ng mga swinging.
07:59Let's see, BRI kami ng mga kulang.
08:01Ang laking tulong eh.
08:03Yung kinakain mo is party ka dun sa proseso.
08:07Iba yung pinagkat ragacan mo.
08:08Iba yung sarap eh.
08:09Ahhhh!
08:29Today, I have a new one.
08:32Actually, I've been wanting to cook for a long time.
08:35And for the future,
08:37Ahhhh!
08:38Itong dish na lulutoyin natin today is that,
08:40ahhhh!
08:41Natikman ko siya somewhere.
08:43And they recommend sa akin ang co-actor ko.
08:45And ang masasabi ko dito,
08:46bukod sa masarap na,
08:47healthy pa.
08:48So, ano pang hinihintayin natin?
08:50Mag-ano na tayo agad ng
08:54mushroom.
08:55Kanina lang ha, binabad na natin to.
08:57Maya-maya lang.
08:58I-prepare natin to.
08:59Ihiwalay natin yung mushroom dun sa tubig.
09:03I would suggest,
09:05pag magluluto kayo,
09:06talagang,
09:07you'll make sure na,
09:09yung mga ingredients nyo,
09:10i-prepare nyo agad.
09:11Ito, yung bawang at saka sibuyas,
09:13medyo talagang,
09:14kung totoo sinis sa mga,
09:16hinakamatrabahong gawain sa pagluluto.
09:19Yan,
09:20itatabi lang muna natin tong,
09:22um,
09:23bawang.
09:24Kasi may bawang,
09:25na gagamitin natin for marinate.
09:27And,
09:28may bawang naman na gagamitin natin for fry.
09:30So,
09:34ang nice natin gagawin,
09:35siyempre,
09:36dito naman tayo pupunta sa mushroom.
09:37So,
09:38kukuha lang tayo,
09:39at,
09:40ipe-press natin.
09:42Tsaka natin ihiwain,
09:43pero,
09:44hindi natin itatapon yung,
09:46ah,
09:47pinagbabaran,
09:48o yung sabaw ng mushroom natin,
09:49kasi gagamitin din natin siya mamaya sa panlasa.
09:51So,
09:57after natin hiwain tong,
09:59um,
10:00mushroom natin,
10:01set aside muna natin siya,
10:02dahil,
10:03ipe-prepare na natin yung next step,
10:05which is,
10:06hihwain na natin yung,
10:07ating tofu.
10:08Ever since fan na ako ng tofu,
10:10dahil nung bata ako,
10:11mahilig ako sa taho.
10:12Ngayon,
10:13ilalagay na natin ang tofu sa ating container,
10:15kung saan ilalagay na natin ang ating soy sauce.
10:19Lagyan din natin ang vinegar.
10:25Itadagdag natin siyempre ang,
10:27apat na pirasong dahon ng laurel,
10:29yung ating kalahating minced garlic,
10:31and siyempre ang,
10:33black pepper.
10:37Hahalu-haluin lang natin.
10:39Itong kaninang pinagpigaan natin,
10:41ng mushroom,
10:43at yung sabaw niya,
10:44ihalo natin para mas maging malasa siya.
10:46Mamarinate natin for about 30 minutes to 1 hour,
10:48para mas,
10:49ah,
10:50manuot yung lasa niya.
10:51Siyempre,
10:52hindi tayo makakapagprito kung walang,
10:54oil,
10:55oil,
10:56na tilalagay na natin yung,
10:57ah,
10:58kalahating garlic na kaninang hinating natin.
11:00Ito yung isa sa pinakamasarap na part ng pagluluto,
11:03yung maaamuy mo yung aroma.
11:06Ito guys, yung, ah,
11:07hiniwalay nating garlic,
11:09siya yung pangta-toppings natin mamaya.
11:11So, kailangan,
11:12maging golden brown siya,
11:13para medyo crisp siya mamaya pag kinain natin.
11:16So, ayan,
11:19pag naging golden brown na siya like this,
11:22pwede na natin siyang iset aside.
11:26Piprituhin na natin tong tofu natin.
11:31So, guys,
11:32pag piprito ng tofu,
11:33make sure na per side niya,
11:36well, at least 3 to 4 minutes para,
11:38kahit pa paano may lutong,
11:39and from time to time,
11:40kailangan i-check siya,
11:41para,
11:42mamonitor natin kung lahat ba ng sides ay,
11:45talagang napiprito.
11:53Same pan.
11:55Ito na ang pinakainintay natin.
11:57Susutay tayo ng onion.
11:59Na-add naman natin tong ating mushroom.
12:14So, this time,
12:15pag medyo nakikita natin na luluto na yung mushroom,
12:17kailangan na natin medyo
12:21lakasan ng konti
12:22yung ating
12:25apoy dahil i-add na natin
12:27itong sauce na ginamit natin kanina
12:29nung minarinate natin yung tofu.
12:33So, this time,
12:34haluin lang natin siya ng paulit-ulit
12:36hanggang sa medyo
12:37malesen na yung liquid na sauce.
12:40Adobong tofu with mushroom.
13:03Ang sarap ng lasa,
13:04saktong-sakto
13:05yung balance ng asim.
13:07Bukod dun sa tofu,
13:09malalasahan mo din yung mushroom
13:11na magsisilbing parang meat
13:13nitong adobo natin.
13:16Mmm!
13:17Ang sarap!
13:18Nakakaiyak!
13:20First time kong ginawa ito,
13:22dati natitikman ko lang siya,
13:24but this time, masasabi kong
13:25talagang masarap.
13:27Solid!
13:35Si Ben and Lidy,
13:36they are our parents.
13:37Sila yung nagsimula ng business
13:39since 1967.
13:41Nung umabot sila ng 60 years old,
13:44pinalitan namin sila
13:46at tinulungan.
13:47Since teacher yung mother namin,
13:50yung father namin,
13:51ang nag-start talaga ng business.
13:53Siya yung tinatawag na one-man band.
13:55Ang maganda dito,
13:56nag-start yung business namin sa baba.
13:58Before kasi,
13:59ang daming huli ng mga mangisda sa tanay.
14:02So, hindi nila alam kung paano nila ito
14:04at kung saan nila ito dadalhin sa dami.
14:06Actually,
14:07nag-start lang kami sinigang,
14:08preto, inihaw.
14:10Yun lang.
14:11Magandang tanawin,
14:17sariwang pagkain.
14:19Kung yan ang pakay mo kapag umakyat ka ng tanay,
14:23it's a must to take a yummy side trip at Ben and Lilies.
14:27Isa sa mga bagong restaurants itong Ben and Lilies,
14:31Hilltop View,
14:33dito sa tanay.
14:34Pero yung legacy ng pagkain nila
14:36is actually,
14:37isa sa mga institusyon.
14:39Dito rin sa tanay,
14:40sila yung pinanggalingan ng
14:44pinaka matagal
14:46o pinakanaonang restaurant
14:48sa Tanay Rizal.
14:50Ang sinu-serve nila sa atin ngayon
14:51ay isa dun sa mga or ilan
14:53sa kanilang mga heirloom dishes.
14:56And what I like about their spread here
14:59is the fact that
15:01yung connection nila sa paligid nila,
15:03these fishes
15:05are representation
15:06kung ano yung available sa paligid nila
15:08kahit yung mga gulay
15:10na meron sila.
15:11Kagaya ng isa sa mga isda
15:13na hindi madalas
15:14sinu-serve sa mga restaurants.
15:16In fact,
15:18yung mga fisher folks natin,
15:20they would consider kanduli
15:22as kalaban.
15:24Kasi hindi nila ito binibreed
15:25because may tibo ito
15:27na tinatawag
15:28yung nakakatinik.
15:29Pero sa kanila dito,
15:30sa Benin Lilies,
15:32ginawa nilang main ingredient
15:34na isa sa mga signature
15:35sinigang dishes nila.
15:39Ah, okay.
15:40Now I know kung ano yung pinanggagalingan
15:42nung lapot.
15:43We have here kamote.
15:44So we have here kamote.
15:47So we have here, ayan o.
15:49Sort of starch.
15:53Even the kanduli.
15:55It has a very nice mouth feel.
15:59Smooth yung laman niya.
16:02We have another unique sinigang dish here.
16:06Sigang bundok ang tawag nila dito.
16:08We are using grilled fish.
16:11Specifically, grilled dalag.
16:13So this is another first for me.
16:17Ang masarap dun sa sabaw niya,
16:19it has this nice body.
16:25Now that is a complex broth.
16:30Ang babati sa'yo,
16:32pag subo mo sa kanya,
16:33is yung sourness
16:35from the souring agent na ginamit.
16:38And then, saka mo marirealize
16:39doon sa likod nung palit mo,
16:41sa likod nung dila mo,
16:43meron parang isang dambuhalang lasa
16:45na nagaantay,
16:46which is yung grilled
16:48or smoky aroma and flavor
16:50na nagsama-sama siya.
16:53Yung grilled fish on
16:55vegetable stew, yes,
16:57we do have that in Locandia,
16:59we have in Abraw.
17:01Pero yung sinigang na may gata
17:02pero inihaw na isda yung gamit.
17:05I mean, that's next level, man.
17:12Dahil sa kanilang location
17:13at aesthetic interiors,
17:15madalas ding mag-food trip
17:16sa Ben and Lily's
17:17ang mga foreigners.
17:19Kaya naman,
17:20kalaunan,
17:21nagdagdag na rin sila
17:22ng international dishes.
17:23Inag-aralan namin yung klase ng customers.
17:26And nag-add na rin kami
17:28ng international,
17:30like yung Thai grilled chicken.
17:33Meron kaming tika masala.
17:35And this is basically
17:36how you would wanna enjoy this.
17:43So nakuha niya yung essence ng tika masala.
17:46It has to be heavy on the onion and
17:49also on the tomatoes,
17:52of course.
17:53And then yun nga,
17:54yung perfect blend
17:56of different spices na meron siya.
17:58Always a perfect bite.
18:03Ito, we're enjoying
18:06our usual
18:08panghimagas.
18:10Halo-halo nila.
18:12Perfect na panapos
18:13doon sa ating meal.
18:16Nagbabalik tayo sa Ben and Lily's.
18:20At ngayon naman,
18:21napadpad ako sa kanilang kusina
18:26to come up with easy, breezy,
18:28and delicious dish.
18:30Gamit ang ingredients
18:31na mahalongkat ko dito.
18:33Sa mga nakita natin,
18:35ready to cook na
18:36is yung kanilang squid,
18:38seafoods, and squash.
18:40Yung naiisip kong combination.
18:42Yun yung pinaka-base
18:43ng ating dish.
18:44So, for our sauce,
18:48magpapalambot lang tayo
18:53ng ating pumpkin.
18:57Para mas mapadali yung pagpapalambot,
19:01let us
19:03cut it roughly.
19:04Now for our squid.
19:06Now for our squid.
19:08Squid.
19:09We will be right out.
19:10No it's not all good.
19:11It's not all good when we go.
19:13It's not a good place to come out.
19:15We must be ready and bring the fish.
19:19We set it up from one side to another side to another side.
19:21Let's go to another side piece
19:23that we will need
19:25to open our heads.
19:27And to him,
19:29we at the table,
19:31it's got 2,30.
19:32so at this point we've only used
19:53three ingredients so far
19:55pumpkin, yung gata
19:57at syempre yung ating squid
19:59ipupurey lang natin yung ating
20:01pumpkin, pwede tayo mag-serve
20:04supposed to be a starter
20:11yeah, oh, okay
20:13kaya ganyan lang yung portion
20:15nitipan natin yung sauce muna
20:17parang soup, dito ako ano
20:19the sauce is
20:22hindi hinaating yung sauce
20:23pang ano talaga sya
20:25hindi sya yung soup, hindi sya yung
20:27squash soup na
20:29the usual pumpkin soup na
20:31yun
20:33dito lang yung dagdag
20:35dagan natin ha
20:38gusto ko yung ano nya
20:41pamatay yung sauce
20:42tapos na may konting
20:43ng konting angang
20:45sarap
20:45typically kasi
20:47kahit po dun sa restaurant ko
20:50although personally
20:52I love chilies
20:53pero we don't incorporate it
20:56dun sa dish
20:57like for this case
20:59ginagawa ko lang syang garnish
21:00para in case
21:01mababa yung tolerance mo
21:04sa spice
21:06eh you could just
21:07remove it separately
21:08tama
21:09last time
21:14nagluto tayo ng ginataang sitaw at kalabasa
21:17with our newly discovered product
21:19Gudnom
21:20fresh gata
21:20pag ganyan ang ulam
21:21kahit yung anak ko
21:22napapakain ko ng gulay
21:24ngayon
21:24gusto ko namang subukan itong
21:26Gudnom
21:26sa isa pang popular
21:28Pinoy dish
21:28lahat na yata
21:30ng karinderiya sa bansa
21:31may version
21:32ng Pinoy chicken curry
21:33sa bahay nga namin
21:34isa ito sa paborito kong lutuin
21:36kasi kompleto na sya
21:37may protein
21:38may gulay
21:39at may creamy
21:41at malinamnam na sauce
21:42iba brown lang natin yan
21:44so ikigisa lang natin
21:45about 5 to 8 minutes
21:46saka natin ilalagay
21:47yung iba pa nating ingredients
21:48curious nga ako
21:50kung ma-achieve natin
21:51yung makrema
21:52at malinamnam na chicken curry
21:54ng hindi na nagkakayot
21:55at nagtitiga
21:56ng fresh gata
21:57winner
22:03kuhang-kuhang
22:05ng good
22:06ng fresh gata
22:07yung
22:07makrema
22:09at
22:10manamis-namis
22:11na lasa
22:11na gustong-gusto
22:12ng mga bata
22:12pag buhos mo pa lang
22:14makikita mo
22:15maputi at malapot
22:17kaya nanunood talaga
22:18sa munok
22:19yung sarap ng gata
22:20kahit bago pong
22:21mapatikman
22:22amoy na amoy
22:24ang bango
22:24ng sariwang gata
22:25kaya
22:26mapaparamig ka talaga
22:27ng kanin
22:28magugustuhan nyo talagang
22:30gamitin itong
22:31good
22:31ng fresh gata
22:31kasi
22:32siguradong
22:33kuha nito
22:34ang five sarap signs
22:35ng fresh gata
22:37masarap
22:38at madali na
22:39ang pagluluto
22:39ng mga paborito
22:40nating gata dishes
22:41with good
22:42num
22:42fresh gata
22:43tagaya nung ating
22:50mga bakuran dyan
22:51isa sa mga
22:51readily available
22:52na ingredients
22:53dito sa
22:53buyo
22:54the farm
22:54and villas
22:55ay yung kanilang
22:56malunggay
22:57pero
22:57we can use this
22:59to enhance
23:00a favorite
23:02ingredient
23:02pasta noodles
23:04we'll be making
23:05pasta noodles
23:05from scratch
23:06and then
23:07gagamit tayo
23:08ng ating
23:09malunggay
23:09fresh leaves
23:11water
23:12when you're making
23:14pasta fresca
23:15or fresh pasta
23:16dry ingredients
23:18which is
23:18all-purpose flour
23:19wet ingredients
23:21egg
23:21and
23:22or
23:23water
23:23ibis na gagamit tayo
23:25ng plain water
23:26or egg
23:26e gagamit tayo
23:28ng
23:28malunggay juice
23:29or puree
23:30so we have
23:31our flour
23:32let's add
23:33one egg
23:33and then
23:35yung ating
23:36malunggay juice
23:36or puree
23:37when making
23:38fresh pasta
23:38dapat medyo
23:39alalay ka lang
23:40dun sa pag
23:41lagay ng liquid
23:42pag gantong
23:43ina-eyeball mo lang
23:44I suggest you add
23:45the liquid component
23:47few tablespoons
23:48at a time
23:49on a flat surface
23:56dun na natin
23:56ini-nead yung
23:57ating pasta
23:58now for this
24:03let's let it rest
24:04for about
24:0510-15 minutes
24:06bago natin
24:07ituloy yung ating
24:08pag-shape dun sa dough
24:09alright
24:14so nakapag-rest na yung
24:16ating dough
24:17pa-plate na natin sya
24:18so after natin
24:29mapag-rest
24:29yung ating dough
24:30we'll do
24:31a final spin
24:33doon sa ating
24:35thickness
24:35so makikita nyo
24:36tight yung dough
24:37natin
24:38so ibig sabihin
24:39kapag nakikita ninyong
24:40kumakalas
24:41yan o
24:42ibig sabihin
24:44naminipis
24:44sya lalo
24:46there we go
24:47so we have
24:49our desired
24:50thickness
24:50depende sa
24:57type of
24:59flat noodles
25:00na gusto ninyo
25:01and then we have
25:11boiling water
25:12here
25:12salt
25:13and then
25:16yung ating
25:17fresh pasta
25:18cooked pasta
25:24tanggalin lang
25:25natin yan
25:26but we will
25:27save din kasi
25:27yung ating
25:28broth
25:29or yung ating
25:29pasta water
25:31hot pan
25:32generous amount
25:34of oil
25:35unahin ko na
25:36yung ating tomatoes
25:36maglalagay tayo
25:40ng sauteed
25:42tomatoes
25:42and then
25:43before serving
25:44we'll be adding
25:45fresh tomatoes
25:46next up
25:47yung ating garlic
25:48and then
25:51yung ating shrimp
25:52season it with salt
25:56generous amount
26:06of pepper
26:07and then
26:07finally
26:08let's put back
26:09or toss in
26:10our pasta
26:12and then
26:13some pasta water
26:15and then yung ating
26:16pinaka garnish na din
26:17tomatoes pa
26:18alright
26:22and just like that
26:23pandemic sir
26:24please try
26:33ya po
26:34sarap
26:34sarap
26:35and just like that
26:35and just like that
26:36and just like that
26:36and just like that
26:37and just like that
26:37and just like that
26:38and just like that
26:38and just like that
26:39and just like that
26:39and just like that
26:40and just like that
26:40and just like that
26:41and just like that
26:41and just like that
26:42and just like that
26:42and just like that
26:43and just like that
26:43and just like that
26:44and just like that
26:44and just like that
26:45and just like that
26:45and just like that
26:46and just like that
26:46and just like that
26:47and just like that
26:47and just like that
26:48and just like that
26:49and just like that
26:50and just like that
26:51and just like that
26:52and just like that
26:53and just like that
26:54and just like that
26:55and just like that
26:56and just like that
26:57and just like that
26:58and just like that
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