- 5 months ago
Aired (August 10, 2025): In this episode, Chef JR Royol visits Tanay’s newest food spot—Maybel’s Hotel and Restaurant—and explores its wide range of Asian-Western cuisine. Food vlogger Nanay Jecka also joins the cast as she spins the ‘RapSa Roleta’ for the first time!
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For more Farm to Table Full Episodes, visit this link: https://shorturl.at/R2Tip
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00:00This is the first step of food adventure today,
00:08the Japanese-inspired farm in Mendez Cavite,
00:12where we are going to be fresh, fresh, fresh, and hito.
00:17Here is our one.
00:22And here is the one,
00:23here is the one,
00:25here is the one,
00:26here is the one,
00:28their hito.
00:30Ito yung main protein natin,
00:33pero kasi may isang technique yung mga kababayan natin,
00:36iba't ibang parte ng Pilipinas,
00:37na para daw hindi mas maging malansa ang hito kapag inuulam,
00:42is pinapadugo talaga ito.
00:44And then,
00:45na-encounter ko yung isang tip from a hito farmer,
00:50nag-aalaga siya ng hito,
00:52may technique daw silang ginagawa para hindi ka na mag-antay ng matagal,
00:55para matanggal yung medyo lansa na meron sa islang ito.
01:00So, magsislit ka doon sa gilid,
01:01and then you're supposed to get parang tipak dito ng dugo.
01:11So, yung sinasabi niya is tatanggalin lang daw ito to make sure na yun nga,
01:24mas malinis yung lasa nung broth natin.
01:27So, ito yung sinasabi natin.
01:31Yung dish na gagawin natin is a fish soup dish.
01:36This one I discovered when I went to Corondal City,
01:42sa South Cotabato po yan.
01:44Ang tinatawag nila sa dish na ito is nilagpak.
01:48Ang sabi sa akin ng mga kaibigan natin from that area,
01:51is nilagpang daw yung parang leftover dish nila.
01:56So, pag may mga gantong klase ng isda na natira,
01:59kunyari may handaan,
02:01sumobra yung inihaw na isda,
02:03sinasabawan nila ito with ginger, tomatoes, and onions.
02:08So, yun lang din yung i-replicate natin for this.
02:10Kaya ready na yung griller natin.
02:13Let's put our fish.
02:17So, habang iniihaw natin yung ating isda,
02:21i-re-ready naman natin yung pinaka broth.
02:23Meron tayo ditong hugas-bigas.
02:27Yung ating kamatis.
02:34Kaya lang natin yan sa ating broth.
02:38And then yung ating ginger.
02:42And then yung ating onions.
02:53Then yung ating garlic.
02:59And then season natin ito ng salt and pepper.
03:07So, okay na tayo.
03:08Na-char grill ko na yung ating hito.
03:12So, ito, makikita nyo, hindi pa siya totaling luto.
03:14What I will do is finish the cooking process dito sa broth na ginawa natin.
03:25What's good about this dish is,
03:28makikita nyo, there's plenty of room para mag-sahog pa kayo ng kung anumang gulay ang trip ninyo.
03:32So, may nakita tayo dyan kanina na dahon ng sile.
03:36We could add that.
03:37So, kanina, tinikman ko yung broth natin nang wala pa yung isda.
03:41So, medyo walang depth yung lasa niya.
03:46Ngayon, nilagay na natin yung ginril natin na isda tapos may dahon pa ng sile.
03:55Ayun yun.
03:57Nagkaroon ng umami, nagkaroon ng iba't ibang complexities doon sa dish natin.
04:03May bahid ng konting pait.
04:07Very subtle lang.
04:09Pero yun nga, ang nangingibabaw sa palate ko ngayon is yung umami.
04:15At yung medyo maasim-asim ng kaunti.
04:18From the kamatis.
04:21Kuna tayo mag-serve?
04:37If you visit Laguna, Quezon, Bicol, very noticeable yung pagmamahal ng mga taga dyan sa Santol.
04:56Mas marami actually ang excited na dumating ang Santol season dahil mas ginagawa nila itong ulang.
05:02Ito naman, we have meat, we have gata, we have aromatics, and of course, yung napulot natin kaninang Santol.
05:10Gawa tayo ng liyempo Santol.
05:14Lagyan lang natin ng konting oil, yung ating pan, and then sisear natin yung ating meat.
05:23Habang sinisear natin yung ating pork, prepare na natin yung magbibigay lang ng ibang flavor doon sa ating dish.
05:31Ito yung Santol natin, rough chop lang din ito.
05:38Add that to our meat.
05:53Ginegit sa dito.
05:56Gan yung ating kakanggata.
06:01Sisear natin ng alamang or bagoong.
06:21Aminta.
06:25Patis.
06:25Patis.
06:25Patis.
06:25Patis.
06:25Patis.
06:26Patis.
06:27Patis.
06:27Patis.
06:28Patis.
06:29Patis.
06:29Patis.
06:30Patis.
06:31Patis.
06:32At konting asupun.
06:36Patis.
06:40So palalambutin lang natin yung ating meat tsaka yung Santol ng more or less 15 to 20 minutes.
06:46And after that,
06:48Dula ng live serve.
06:49I don't know what to do.
07:19I can see the technique on how to handle it.
07:23So, it's approved.
07:24The level is the pampan.
07:27You can see it.
07:29It's not like your hands.
07:31It's like your hands.
07:33Yes, yes.
07:35I'll take a look at it.
07:37I'll give it a twist.
07:40It's because it's a little bit better.
07:42I've been looking for it.
07:44It's a bit better.
07:46It's a bit better.
07:48It's a bit better.
07:56Kung may plano ang tropa niyong mag-road trip sa Madang Tanay Rizal,
07:59isa sa pwede ninyong puntahan ang kabubukas pa lamang na spot na ito
08:03na na-discover namin sa area,
08:05ang Maybel's Hotel and Restaurant.
08:08Actually, the Maybel's is like a boutique and restaurant,
08:12coffee, function, and eventing.
08:15So, we have a sky bar on the fourth floor po.
08:18Dito, makakatikin ka ng mga sobrang pamilyar na mga dishes na may very local na touch.
08:23At huwag ka.
08:24Binibida rin nila dito ang ilang mga dishes na di natin masyadong kilala.
08:29Gaya na lang nitong ibinahagi sa akin ni Chef Erin na bayuko.
08:34Napakasimple lang po.
08:35It's like, in Tagalog, it's like ginata ang pohol.
08:39And that's all.
08:40So, yung sourcing po ng bayuko is from the dumagas?
08:45Yes po.
08:46Actually, napakasimple lang niya, no?
08:48So...
08:50Okay.
08:51So, gita lang po natin siya.
08:53So, next po is, of course, the shell na po.
08:56Ito po yung pinatawag natin na bayuko.
08:58Actually, kahit siya po is makikita to Chef Erin.
09:01Chef na bowl ko na po siya.
09:02Na...
09:03Ano ko na po siya?
09:04Napakulohan po na po siya.
09:05Na blanch na po?
09:06Na blanch na po together with the ginger din po.
09:08Alright.
09:09Pakuloyin lang natin ito.
09:10So, 10 to 15 minutes.
09:12Until yung kanyang mga liquid lumabas.
09:15So, ganun lang po din siya kadilis.
09:18Yeah.
09:19Dutuin niya.
09:20After that, we will put on the...
09:22Ito na po?
09:23Kakang gata.
09:24Kakang gata.
09:25Yes po.
09:28So, yun yung parang pinaka seasoning natin dito.
09:32Fish sauce, ano?
09:33Ito na po.
09:34Malunggay.
09:35So, the ginger,
09:36and then the gata,
09:37and the shells.
09:38So, din lang siya maglalari yun.
09:40Lasa ko.
09:41Alright.
09:42Bukod sa bayo ko,
09:44siyempre, tinikman ko rin ang ilan sa mga pinagmamalaki nilang bestsellers.
09:49Starting with their appetizer,
09:51the fried mushrooms.
09:53Dreads by corn flour,
09:54and after that, you have to fry.
09:56After that,
09:57crispy na sa serve.
09:58And then, of course, yung atin lang,
10:00yung naiba lang siya,
10:01just because for the vinegar,
10:03the Mabel special suka.
10:05Panalo ito ko nila.
10:08Appetizer nilang mushroom.
10:14Grabe.
10:16Hindi ko na munahin ko eh.
10:17So, we have the chicken binacol.
10:19Actually, it's like a tinola.
10:20But on the other part,
10:22naiba lang siya kasi,
10:23from the tinola,
10:24it is with the coconut,
10:26coconut ano po,
10:27water ang ginamit,
10:28and the coconut itself.
10:29And some chicharron on top,
10:31and garlic.
10:32Native, native.
10:33Good job.
10:38Ba?
10:39Pura lemongrass.
10:40Tapos ma-ginger.
10:41Sweet yung broth.
10:42Lahat ng checklist for binacol.
10:44Good.
10:47It's a baby bucky curry.
10:49We have the onion rings,
10:50and we have the butter mixed vegetables.
10:52So, yun po yung component niya.
10:54Smoky aroma.
10:55Check.
10:56Tenderness.
10:57Super check.
10:59Flavor.
11:00Winner na winner.
11:02Nanood sa loob yung marinate niya.
11:04If these are their best sellers,
11:06on tender ito.
11:08Everybody, kahit saan,
11:09merong suman,
11:11merong wiko.
11:12But dito po,
11:13medyo in-infuse namin.
11:14Ni-roll po namin siya.
11:16And after that,
11:17we have putlangta.
11:18And the fresh coconut milk.
11:20And we have the chocolate
11:21na nandun sa piling niya.
11:23And the other one is the ube.
11:25And makapuno.
11:26Yun po yung in-offer namin dito.
11:28And dini-pride po namin siya.
11:30And after that,
11:31we make another chocolate butter roll.
11:34May salty element ako nakukuha.
11:38Meron siyang crushed peanuts,
11:40which serves as a surprise.
11:44I like it.
11:45Their offerings.
11:46Familiar tayo.
11:47Kare-kare, crispy pata,
11:49pinakol.
11:50Maganda sa kanila kahit
11:52classics yung sineserve nila.
11:54They're serving it right.
12:00At after nila akong busugin sa Maybel's,
12:02naisipan ko namang ibalik ang favor
12:05by waiting their kitchen
12:06para maghandahan ng isang simple,
12:09pero very comforting na dish
12:11gamit ang mga sangkap na meron na sila sa kusina.
12:15So, I'm thinking for a quick and easy dish.
12:20What better else to use?
12:22Kundi, seafoods.
12:24So, we have here.
12:27So, I can see mussels and shrimp.
12:30Ito.
12:31So, nakaportions na yung mga gagamitin nila dito
12:34for their a la carte or for function.
12:36So, we have that here.
12:38So, we have mussels tsaka shrimp.
12:43Let's just come up with something really light
12:49pero with bold flavors.
12:52Kailangan ka ba?
12:53Muntahe ng stock.
12:55For our garnish,
12:57let's use some celery.
13:02Okay.
13:03Now, at this point,
13:08bubuoy na natin yung pinaka broth natin.
13:10And mussels is one of those favorite ingredients of mine
13:16when I wanna build a robust,
13:20flavorful seafood stock.
13:23Although I'm thinking of using just a few mussels
13:27pero para lang mas malalim yung lasa.
13:30Let's add in garlic lang.
13:32Siguro mga one teaspoon.
13:34One portion of our shrimp.
13:36Blanche.
13:37Please take note,
13:38wala pa tayong sineseason dito na kahit ano.
13:42Yung ating onion and ginger.
13:47Buko.
13:49Patis.
13:51So, for our garnish,
13:53we will make a quick leeks oil.
13:55So, we have here yung dahon ng leeks.
13:57Magpapainit lang tayo ng kaunting cooking oil.
14:00And then, i-blender natin para ma-extract natin yung color
14:04nung ating leeks.
14:05Now, that is our garnish, baby.
14:20Chefs, please dig in.
14:22Our simple comfort soup.
14:26Comfort soup.
14:27Gulat ang umibuti.
14:28Hmm.
14:29Very light, no?
14:30Yeah.
14:31Very light, very clean.
14:32Yama siya.
14:33You have the bite of the...
14:34Yeah, yeah.
14:35So, Chef, ito pong green, it's...
14:36Leek oil.
14:37Leek oil.
14:38Yeah.
14:39So, the soy pala, naamoy ko.
14:41Ang bango.
14:42You have a bite and then the flavor.
14:43Yeah.
14:44Pasado ba yung minuto natin?
14:45Super.
14:46Super, super approved.
14:47Super approved, Chef.
14:48Nice.
14:49Nakachapo na naman tayo.
14:50From Mendes to Tanay, ngayon naman, susugod tayo sa may paho public market sa Kaloocan.
14:55Dahil oras na naman para humarap sa challenge ng Rapsa Ruleta.
15:09At ang bisita makikigulo sa ating ngayong araw, ang mommy vlogger at certified foodie na si Nanay Jeka.
15:16Hello food explorers, ako si Nanay Jeka.
15:19At 4 years na ako nagboblog about food, travel and motherhood.
15:24Can you do the honors of spinning our Ruleta?
15:30Yeah.
15:31Ano kayong bibigyan ni Rapsa Ruleta?
15:35Ano bang foods?
15:38Nanay Jeka, ang tinili sa atin ng Rapsa Ruleta ay seafoods.
15:43Seafoods?
15:44Ako, favorito ko yan.
15:45So, ano kayong method of cooking yung bibigyan sa atin ng Rapsa Ruleta?
15:48Sige nga Nanay Jeka, game.
15:49Okay.
15:50Go!
15:51What?
15:53Stew?
15:54Stew.
15:55Pag-ain nung sabi mo, mahilig yung family mo sa stew, may sabaw.
16:00May sabaw.
16:01So, seafood na may sabaw.
16:02Mamamalingki muna tayo, syempre.
16:04Oo naman.
16:05Ang dami pa naman pwedeng bilang.
16:06Maraming options.
16:07Nasa likod lang, oh.
16:08Ayan, tara.
16:09Tara, sama kayo.
16:10Go!
16:11Let's go.
16:14Ito yung tahong.
16:15Sige, pahingi nga ako din ng kalahati.
16:17Kaling naman ni ma'am.
16:18Saktong-saktong.
16:20Sanay na sanay na eh.
16:22Yes.
16:23So, seafoods, let's put, siguro mix.
16:26Magano dito, sir?
16:27Ano po, 350.
16:28350.
16:29350 na lang.
16:30Apo.
16:31At this point, siguro hipo na lang.
16:33May nakita ako dun sa likod natin eh.
16:35Panay lang.
16:36Saka?
16:37Okay na to?
16:38At saka po to lahat, Nay?
16:441.97.
16:451.95.
16:461.95.
16:47Okay, doks.
16:48Okay.
16:49Thank you po.
16:55Since we are making a stew,
16:57syempre, importante dito flavorful yung sauce o yung broth na meron tayo.
17:03So, what we can do here is,
17:05dahil ito rin yung isa sa mga ingredients natin na pinakamatagal maluto,
17:09unahin na natin siyang pakuluan.
17:16Sunod na natin kaagad yung ating sibuyas.
17:23Slightly seasoned lang natin ng fish sauce,
17:26and then yung ating pamatis.
17:30Next up, yung ating leeks.
17:34Pakukuluan lang natin ito,
17:35siguro more or less mga 10 more minutes,
17:37bago natin pagsunod-sunod rin yung ating mga seafoods.
17:42At habang busy ako,
17:43ito palang bisita ko,
17:44nag ikot-ikot pa uli sa palengke para mamili.
17:47Thank you po.
17:48Magkano po yan, ma'am?
17:49Ninety po.
17:50Ninety? Sige po.
17:52Thank you po.
17:53Actually, ang hinahanap ko po is buro na siya
17:56kasi papasok ko yung herbs niya sa skin.
17:59Papasok ko yung herbs niya sa skin.
18:01So, magkahanap tayo yung isang buho,
18:03yung makapal yung balat niya.
18:06Good morning!
18:07Magkano sa lemon niya?
18:08Twenty!
18:09Twenty?
18:10Ah, sige.
18:11Isa lang naman kailangan ko.
18:12Malaki na.
18:13Ito na yun.
18:18Gagawa tayo ng herb chicken.
18:21Papatikim natin kay chef.
18:22Naku, ano kayang sasabihin niya?
18:24Sana magustuhan nila.
18:25No?
18:26Simulan na natin ngayon.
18:27So, ang first step na unang gagawin natin,
18:29kailangan muna natin gawin yung ating herbs
18:31para mag-seat-in na siya dun sa ating chicken.
18:34So, for that, we have our butter.
18:37Ayan.
18:38Lagay muna natin siya dito.
18:39Then, we need to get our...
18:43herbs.
18:44Ayan.
18:45Kuha lang tayo ng two tablespoons.
18:50Kailangan mas mara...
18:51Actually, mas madami, mas maganda yung herbs natin
18:54kasi mas magiging malasa siya.
18:56Ngayon, if you have time,
18:58ang gawin nyo ay i-let it sit for overnight.
19:01Mas masarap yun.
19:02Mas maganda yun.
19:03Pero if you have limited time,
19:04like you only have 30 minutes,
19:06pwede rin naman yun.
19:07Basta make sure na naka room temperature na po
19:11yung ating butter
19:14para madali siyang i-mix together.
19:16Ngayon, kung sobra yung magagawa niyong ganito,
19:18pwede, actually.
19:19Ang ginagawa namin sa bahay
19:21is two to three na na butter
19:25tapos i-freeze namin siya.
19:27So, pag meron na kayo nito,
19:28uunahin natin yung paglalagay na sa chicken
19:31para kumapit na agad yung lasan niya.
19:34Yung mga area na yan.
19:35Diyan natin papasukan.
19:37Kahit gano'n naman kadami,
19:38kaya kayo na yung bahala.
19:40Okay na to sa loob ng chicken.
19:42Ipasok na natin siya sa loob.
19:44Ang gagawin natin,
19:45imamassage natin siya papunta sa loob
19:47para makapasok siya dun sa kaloob-looba
19:50nung chicken natin.
19:53Yan.
19:54Let it sit lang muna dyan,
19:55mamaya i-fry natin sila.
19:56Lagyan na rin natin siya ng lemon.
19:58Tapos, sayaan lang natin siya dyan
20:00habang pina-prepare naman natin
20:02yung ating mga gulay.
20:04Parang may pop-up color,
20:07orange siya ka, green charm.
20:09Yung onion,
20:10last ko rinihiwa
20:11kasi nahiyak ako.
20:13Hindi ko alam sa inyo,
20:14pero ako last ko siyang inihiwa talaga.
20:16Hanggang ngayon,
20:17hindi ko pa rin kaya yung
20:19ano ng onion.
20:20So, ilagyan lang natin ng oil.
20:22Huwag po natin super-super hot
20:24kasi nga masunog agat yung balat.
20:27So, okay na po yung mainit lang.
20:34Ayan.
20:36So, after 10 minutes,
20:37i-flip nyo na siya sa other side.
20:39Makikita nyo, golden brown na siya.
20:41Then, wait nyo na lang for other 10 minutes.
20:43After nun, lalaksan nyo na yung heat
20:46into maximum one minute each naman per side.
20:49And then, magsusutay na tayo.
20:52Tapos, lagay na natin yung sibuyas at saka yung bawang.
20:55Actually, kahit tatlo lang.
20:57Ito na sila.
20:58Sunod-sunod na.
21:06Hintayin muna natin mag-brown ng konti
21:09bago natin lagay yung pepper, bell pepper.
21:13So, yun, nakikita nyo,
21:14nagka-caramellize na yung onion natin
21:16kasama ng bawang.
21:17Pwede na natin siyang ilagay.
21:20Ayan.
21:21Yung bell pepper muna.
21:22And then,
21:23sabay na natin yung ating kamatis.
21:28Ayan.
21:29So, sutay lang natin siya for 2-3 minutes.
21:31So, pagdating sa carrot,
21:33kaya sa gulay,
21:34any of the vegetables that you wanted to add,
21:36kasi sa inyo yun,
21:37if gusto nyo half-cook lang ba siya
21:39kasi pwede naman siya.
21:40Pwede rin siyang steam, ganun.
21:42So, hinalagyan lang talaga natin siya ng vegetable
21:45para mag-complement siya dun sa ating protein.
21:47So, lagay na rin natin ng buo yung beans.
21:49Pwede nyo rin niyang iwain ha.
21:52Masusuko lang talaga siya na buo.
21:59Ayan.
22:00Makikita mo, ayan o.
22:01Okay na siya.
22:02Diba?
22:03Luto na both carrots and beans.
22:06So, ganito yung maa-achieve mong color
22:09kapag naluto na siya both sides.
22:11Ayan.
22:12So, pag ganyan, ready na siya.
22:13Pwede na natin siyang i-plate.
22:18So, ayan.
22:19Ito na ang ating herb chicken with vegetables.
22:25So, eto na.
22:27At this point, luto na yung ating corn.
22:30Sunod na natin yung ating alimango.
22:36So, okay na yung ating crabs.
22:38Almost lang na siya.
22:39Sunod na natin yung ating mussels.
22:42So, isi-steam lang natin yung ating mussels for about 2 minutes.
22:45Saka natin ito-finish with our shrimp at yung ating bell pepper.
22:49So, at this point, perfectly steamed na yung ating mga seafoods.
22:56Pwede na tayo mag-serve.
23:05Galing mismo sarap sa ruleta natin yung ating seafood stew.
23:09Wow! Grabe!
23:11Diba? It's a feast.
23:12Grabe! Parang ang buffet yung atahake.
23:16Kahit na iba-iba siya, meron siyang tahong, meron siyang kipon,
23:22and then meron din siyang crab.
23:24Lahat siya naabot ng seasoning, no?
23:26Grabe talaga. Lodi talaga.
23:28Alam mo ba, nilutuan din kita kanina?
23:30Meron akong ginawa yung herb chicken natin.
23:33Kain ka eh.
23:35Papasakaya.
23:36Papasakaya ka.
23:37Anong gusto ko sa kanya is nanuot sa loob yung laso ng herbs.
23:44Opo.
23:46Paano?
23:47Kakakilig naman yun.
23:48Si Chef Payne nagsabi, masarap na. Masarap ba?
23:50Betulap.
23:52Kung hindi ka talaga mahiling magluto, pwede yung next month, isang dish.
23:55Paghandaan mo mabuti, research mo mabuti, tapos luto ka.
23:58Once kasi magkaroon ka ng isang masarap na dish, hindi mo na siya matitigilan.
24:02Dire-diretso ka na.
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