- 3 weeks ago
Aired (September 7, 2025): Hungry at midnight? Kapuso actress Mikee Quintos shares her Beef Quesadilla recipe to satisfy your cravings. Chef JR Royol also visits Redwood Farm Villas to meet the family who traded their American dream for a simpler Filipino life. Plus, discover more inspiring small businesses like Ate Vi’s Palabok and their humble beginnings. All this and more in this episode of Farm to Table!
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LifestyleTranscript
00:00I think I've mentioned yung journey ko sa pagiging kusinero ng maraming beses na.
00:11Siyempre yung usual natin na litanya na came up from a family na mahilig kumain, pasiklaban ng luto,
00:19nakatulong siyempre dyan yung heritage ko, yung pinanggalingan ng aking mga magulang.
00:25So yun yung pinakamalaking impluensya na meron ako with my culinary journey, ikaw nga.
00:33Pero I can also name and remember a specific, siguro, scenario kung saan ko naman siya na-expand.
00:41I would say very critical yung familiarization ko with herbs.
00:47I would attribute that doon sa kung bakit ako nakapasok sa hotel industry.
00:53What we're making now is a seasoning para doon sa ating asin.
01:00Kasi bukod doon sa pastang na-discover ko before, again 20-25 years ago,
01:07e-preparean din natin to ng protein.
01:10So we will just roughly chop this.
01:12Let's add in yung ating salt.
01:18We will rub yung ating salt doon sa ating herbs.
01:23And this will give you herb salt.
01:26Pwede nyo itong istore.
01:28Siguro pwede nyo i-dry ng kaunti itong mixture na ito.
01:32I-rub mo lang yan and you have a sheet na pwede mong kunin sa inyong cupboard or sa inyong pantry
01:38anytime na gusto nyong ibahin yung lasa nung inyong dish na gagawin.
01:44Shelf life nito, since we're dealing with salt, it's practically forever.
01:51Huwag lang siyang mababasa.
01:53So what you can do is pwede mo itong i-crank sa microwave oven for like 30 second interval
02:00para tingnan mo lang yung consistency nung herbs mo.
02:05Yan.
02:06So ganyang kasimple.
02:07And then we have our chicken.
02:08Ito yung protein natin.
02:12I will season yung kabilang side ng skin.
02:15I'm being mindful na huwag siyang malagay doon sa kabila.
02:26Doon sa skin side.
02:28Because I will be cooking yung ating chicken siguro mga 80% doon sa skin side.
02:36Bakit?
02:37Para lang hindi masunog.
02:38You can let it stand for siguro overnight sa fridge.
02:44Pero pag ganito, pwede rin naman, walang problema.
02:48Kung gusto mo lang ng mas nanunoot yung lasa,
02:50you can definitely marinate this for a longer period of time.
02:54Ito yung kabalik na rin sa madalas kong tinuturo sa inyo, food explorers,
02:59na when you sear, dapat mainit yung pan.
03:00This time, we'll start with cold pan.
03:04The purpose of that is we want to render yung fat nung chicken skin.
03:11Kaya sabi ko kanina, okay lang din na kahit hindi natin inarinate ng matagal yung chicken
03:16is because of this process.
03:18It will have enough time para ma-absorb yung timpla na nilagay natin doon sa meat.
03:25Unti-unti magsizzle yan habang nagbabrown naman at nagkicrisp up yung chicken skin.
03:31Balikan natin to siguro more or less mga after 5 minutes.
03:34So, kung makikita natin, wala tayong nilagay na kahit anong oil.
03:43And yet, ayan na siya.
03:44Diba?
03:45Since hindi flat yung pan natin,
03:49flip lang natin.
03:51Sa kabilang side.
03:54Para pantay maluto.
03:56So, makikita natin,
03:59itong part na lang yung hilaw.
04:02Yung gray area na yan,
04:04that's your indicator kung hanggang sana yung lutong part.
04:08So, more or less nasa 70% na tayo.
04:11Flip lang natin siya to finish off yung cooking.
04:14Perfect time for us to prepare our pasta.
04:16We have here spaghetti,
04:31salt,
04:34pasta.
04:35Lagyan natin doon sa ating boiling water.
04:37Alalayan lang natin ng swirl yung ating pasta para hindi maputol.
04:42Ayan lang natin ito maluto.
04:44Depende, of course, sa brand.
04:45Pero, tatimingan natin ito mga 8 to 12 minutes.
04:49Pag gantong hindi natin kilala yung brand na ginamit,
04:52what you can do,
04:53I'm sure napanood nyo na ito kung paano matitest,
04:56kuha kayo ng isang piraso,
04:59patihin nyo sa gitna,
05:00dapat yan may tuldok sa gitna.
05:03So, medyo malaki pa yung tuldok.
05:05I'll give this 2 more minutes,
05:06and then pwede na natin i-finish.
05:09Since patapos na yung ating pasta,
05:11prepare na natin yung herb component.
05:13So, we have here rosemary,
05:14we have thyme,
05:16we have oregano.
05:17Tough chop lang natin ito.
05:18So, good sa'yo yung herb natin.
05:31Chicken natin at this point,
05:33ready na rin yan.
05:34Tanggalin na natin to rest.
05:40So, using the same pan with the fawns
05:43and yung seasoning ng ating chicken,
05:44we will add in our herbs
05:47para lang ma-infuse pa yung mantika.
05:51And then, dagdagan lang natin
05:52ng olive oil.
06:00Turn off heat.
06:02And then,
06:04pukunin na natin yung ating pasta.
06:09So, yung konting tubig na pumapatak na yan,
06:13ayaw mo masyadong tuyong-tuyo
06:17pag tinatransfer mo
06:18kasi that will help us emulsify
06:21or magbibigay ng body
06:23dun sa combination ng water natin
06:25and oil.
06:26So, magkakaroon ng parang lapot effect.
06:30Ayan, makikita na natin.
06:38So, ready na yung pasta natin.
06:40Ready na rin chicken.
06:40Ready na nags serve.
07:04итог
07:051
07:38And how much is it?
07:421 kg.
07:55What is it?
07:58What are you going to buy here?
08:00What is it?
08:02I'm going to buy it.
08:08I'm going to buy it.
08:10I started at Miss Palabok in the year 2000.
08:15Now, Mr. Co is working at my business.
08:20They are selling a baby in the market.
08:23Now, because my son is 3,
08:28I paid my money a little bit,
08:33and I paid a baby.
08:35I thought that I would suggest that
08:37I would like to buy a baby
08:39with my mother and my dad.
08:41I would like to eat it.
08:42I started with a small tray.
08:45I used to put my gulay
08:47and mga prikrito.
08:49When I came to the house,
08:51I was going to be 25 years old.
08:54Now, this is my son's baby.
08:58Good morning!
09:02We're going to do the second batch of Pallabok.
09:06The first thing is, I'm going to bring the fish on the stove.
09:12This is a lot of fish.
09:15We'll add a lot of fish.
09:20We'll brown the fish on the stove,
09:25because this is what we would need to bring to the stove.
09:28We don't need to bring the stove in the stove.
09:32So, you'll have to bring the stove in the stove.
09:35Ito po, lalagyan na po natin yung mantika ng astuete.
09:38Ito ng astuete, pinakuluan sa mantika.
09:42Yan po, yan ang pampakulay.
09:47Kasabay na po natin yung tubig, pakukuloyin po natin.
09:52Kailangan po hanggang dito, kalaati ng kaldera yung tubig kasi pakukuloyin natin to bago natin ilalagay yung ginawa nating sauce ng palabo.
10:05Ako po ang ginagamit ko yung first class na arena.
10:09Dati, ano, yung giniling na bigas.
10:12Ngayon ang ginagamit ko yung first class na arena na.
10:17Alo lang po tayo ng alo hanggang sa maluto.
10:20E sabi nga po sa kapampangan, go-go mo na yung go-go.
10:24Bayang manyaman.
10:30Wag po natin papatayin yung stove natin hanggang sa matapos tayong magtinda.
10:35Sensitive po kasi ang palabok.
10:37Pag ang sauce ng palabok, umaraw, tapos umulan,
10:42at saka po hindi siya pwedeng takpan.
10:45Pag nagka-moist po yung takip ng palabok, masisira po.
10:50Ito po, Kilawin.
11:03Ito po yung baga ng baboy.
11:06Siningkotya ko na po ito sa suka at saka patis.
11:10Gayun po, igigisa ko na po.
11:12Pupulutokin ko muna para maalis yung lansa.
11:17Yan po natin ng pamintan.
11:19Pagano po ba ang order ng ulam niyo?
11:21$1.20 po.
11:22Pagkaitan ang ulam?
11:23Hindi po.
11:24Iba po yung gulay.
11:25Dito po sa munggo, 50 pesos.
11:27Ah, okay.
11:28Sa mga karni-karn lang, kuha ang mataas.
11:31Pag sa manok, $100 lang.
11:33Kasi mas mataas yung baboy sa manok.
11:37Ito po sisig.
11:39Sisig ng mga kapampangan.
11:52Ang palaya po.
11:54Dito po sa ang palaya,
11:55yung mga customer ko po kasi, yung iba,
11:57ayaw na lang ng ipon, may allergy daw.
11:59Kaya sabi sa'yo, hindi ako naglalagay ng ipon sa ampalaya.
12:10Ito po yung durong, yung alamang, yung ipon na maliliit.
12:13Ito po ang sangkap niya, sibuya, celery, paminta.
12:18Ito po yung tinatawag nilang alamang,
12:20parang pag-uong na maliliit.
12:22Masarap po ito.
12:22I-partner nyo sa munggo, tsaka sa ampalaya.
12:29Talagang dito po ako bumibili,
12:35baga nasa Santano siya ako.
12:37Kasi yun po, yung pamilya ko,
12:38gusto din na talaga dito lang ako bumibili.
12:40Wala na pong iba.
12:41Kasi po, talagang nakikita ko,
12:43talagang malinis.
12:48Hindi ka magbubukas ng business ngayon.
12:50Bukas o kundat ka.
12:51Kailangan magtsatsaga ka.
12:53Hindi lalabas sa bibig ko yung pagod ako kasi
12:55ito yung talagang binigay sa akin ni Lord
12:58na kailangan gawin ko para mabuhay yung mga anak ko.
13:03Nagpapasalamat po ako sa inyo.
13:04Yung small business na agaya ko,
13:07binibigyan nyo po ng pasyen.
13:08Sana yung makamukha ko nagbibisnes,
13:11tsaga lang po.
13:13Ang iniiimu sa taas,
13:15bibigyan niya.
13:16Magtsaga ka lang.
13:23Marami tayong mga kababayang sumusugal sa ibang bansa
13:26para maitaguyod ang kanilang pamilya.
13:29At lala ng pangangailangan,
13:31ang iba para nga sa kanila ay doon na rin naninirahan.
13:34Kaya naman nakakamanghang makarinig ng kwento ng mga Pinoy
13:37na ipinagbalit ang kanilang American dream
13:40para magbalik bansa
13:41at pumili ng mas payak na pamumuhay.
13:45Is it something that you guys both grew up with?
13:48Yung ganong type of living?
13:49Not really.
13:50Kasi yung lifestyle namin sa States,
13:55very hectic.
13:57Sa hospitality business,
13:59ako, 14 hours a day ako nagtatrabaho.
14:02Yan, totoo. Normal po yan.
14:04Six days a week or seven days a week.
14:06Yes, totoo po yan.
14:08One day, nakita ko na lang yung panganay ko,
14:11matangkad pa sa akin.
14:12Then that's when I realize,
14:14ang bilis ng panahon.
14:15So sabi ko sa kanya,
14:16let's sell everything,
14:19pack up our stuff,
14:21balik.
14:21That's it, yep.
14:22Let's go home.
14:23Sabi ko, gusto kong makasama yung mga anak ko.
14:26How are the kids coping up?
14:29Actually,
14:30ako naman,
14:31coming back.
14:33Ah, talaga po?
14:34Sabi ko,
14:35let's try it for two years,
14:36develop the land,
14:37develop the farm,
14:39and then at least once it's developed,
14:42we can go home every year.
14:43Yeah.
14:44During summer vacation ng mga bata.
14:46Opo.
14:46And then all of a sudden,
14:48one year,
14:49we finished the project,
14:51and then,
14:52okay, we're done.
14:53Let's go back.
14:54Sabi ko,
14:55ayaw naman ng mga bata.
14:56Sila yung maayaw?
14:57Ayaw.
14:58Ayaw nila.
14:58So up to now,
14:59that's why we're still here.
15:01Ito,
15:02bare land nung nabili na
15:03ng father ko to.
15:05Tapos yung sister ko,
15:07siya na yung nagpanim lahat niyan.
15:08Pero po sa laki ng farm ninyo,
15:11I mean,
15:11intention nyo po ba talaga
15:12to produce so that you can sell?
15:14Is that the direction?
15:15Hindi po.
15:16Para sa amin lang.
15:17Sa amin lang,
15:18or either sa mga kapit-bahay,
15:19kung gusto lang.
15:20Family.
15:21Yan.
15:21Kasi personal consumption.
15:23So gusto namin dito,
15:24we live off the farm.
15:26Okay.
15:27So in the morning,
15:28pagkagising namin,
15:29yung mga bata,
15:29kukuha ng itlog sa mga manok.
15:32Kukuha kami ng tilapia.
15:34Kung anong gula.
15:34Ako in the morning,
15:35dito ko,
15:36lalakad na ako dito,
15:37maghahanap na ako
15:38ng kakainin namin that day.
15:40Yan mga ganito po,
15:41simpleng ganito.
15:41You have a pond here.
15:43Yes.
15:44Tilapia po na ako.
15:45Red tilapia.
15:46Red tilapia.
15:47Tapos meron,
15:48may native na tilapia,
15:50kaya nagkabatik yung mga...
15:51Ah, okay.
15:52Nagkalahila.
15:52Nagkalahila sila.
15:53Sila ako.
15:54Alright.
15:55So here, dito rin,
15:56nakukuha kami ng pagkain dito.
15:58Mga staff namin.
16:00Minsan,
16:00kukuha kami,
16:01idadaing namin kahit malilita lang sila.
16:03Kasi sobrang dami minsan.
16:05Another thing is,
16:06kahit kayo mismo sa mga kapitbahay ninyo,
16:09you guys are able to share.
16:12Same thing din sa kanila.
16:14Minsan,
16:14binibigyan kami ng mga...
16:16may mga krap silang mga ano.
16:18Minsan,
16:18bigas,
16:19kamote,
16:20kahatid nila dito.
16:21Ang sarap i-expose ng mga anak natin sa yung sense of community
16:25na hindi natin magagawa or maa-eexperience sa ibang lugar.
16:32And here,
16:34you have...
16:34The chicken.
16:35...your livestock area.
16:36Yes.
16:37Then kami kumukuha rin ng ano,
16:39minsan,
16:39na pag may bisita.
16:41May nakita po ako native,
16:42pero may nakikita rin po akong mga road island.
16:44Yeah.
16:44So,
16:45I mix the native and the road island.
16:47Kasi po,
16:48yung road island,
16:49hindi naglilim-lim yan.
16:51So,
16:52nagkabit kami ng native,
16:53pag nangitlog yung native,
16:55lilipat namin yung itlog nila dun sa native.
16:57Tapos mapipisa.
16:58And then,
16:59at the same time,
17:00naka-hybrid na rin yung native.
17:05At least,
17:06nandito kayo sa stage na
17:08you are,
17:09I would say,
17:10enjoying it.
17:11Enjoying,
17:11comfortable,
17:12peaceful.
17:13Yeah,
17:14that's the best one.
17:15Hello sa ating mga kapitbahay na food explorer.
17:20Na-miss ko lang talagang sabihin yung kapitbahay.
17:22Ako po si Mikey Quintos
17:24at mag-share ako ng recipe
17:26at kung paano ko ginagawa
17:27ang favorite kong midnight snack.
17:30Ang beef quesadilla.
17:32Madali lang to.
17:37Apat kaming magkakapatid.
17:39And,
17:40growing up,
17:41parang yan yung laging
17:43argument,
17:44kailangan namin pumili
17:45ng flavor.
17:46Iba-iba kami nang gusto magkakapatid.
17:48Ako gusto ko cheese
17:49lang nung una.
17:50Pero yung ate ko,
17:52favorite niya,
17:53beef.
17:53Natuto kong mag-adjust
17:55sa gusto ng mga kapatid ko
17:56dahil ito.
17:57I've learned to love
17:58the beef quesadilla
18:00dahil sa mga kapatid ko.
18:02And,
18:03siguro,
18:04kaya ko
18:04na-appreciate
18:05itong food na to.
18:07Ang padip
18:08at ang emotional
18:09niya,
18:09pero
18:09it reminds me of that,
18:11yung bonding namin
18:13magkakapatid.
18:14On muna natin
18:15na nga po'y.
18:16Okay.
18:17Cooking oil.
18:19O-yong.
18:20Okay.
18:21So,
18:21lalagyan na natin
18:22ng seasoning
18:23ang ating
18:24ground beef.
18:26Ayan.
18:26Mas masarap ka ma'yan
18:27kasi para mas
18:28mamix mo talaga
18:29yung flavor.
18:30Unahin natin
18:31ang
18:31kaktam mo
18:32ng garlic powder.
18:34Okay.
18:37Paprika.
18:39Ito ang favorite
18:40at secret ingredient
18:41ng lola ko
18:42sa ground beef niya.
18:45Marami.
18:45Huwag kayong
18:46mahiya sa paprika
18:47kasi masarap yan.
18:48Promise.
18:49Ito naman,
18:53fajita seasoning.
18:57Rock salt.
18:59There.
19:00And some pepper.
19:05Okay na ako dito
19:06because I will mix
19:07my tomato paste
19:08and my
19:10tomato puree
19:11dito na sa pan.
19:15Pwede na din natin
19:16ilagay agad yung
19:17ating tomato paste.
19:20Tansyahin ko lang.
19:21I'm not gonna put
19:21all of it.
19:25Okay.
19:25I will put the
19:26puree na din.
19:27Okay, ito ang secret
19:36ko
19:36para
19:37mas maging
19:38kapit din yung
19:39quesadilla.
19:40Dito pa lang
19:41sa ground beef,
19:42hinahaluan ko na
19:43ng cheese
19:43kasi
19:44ang gagamitin
19:45nating cheese,
19:46a mixture of
19:47cheddar and
19:47mozzarella cheese.
19:49And as you know,
19:50mozzarella cheese,
19:51very malagkit yan
19:52at stringy.
19:53So,
19:54yun din yung
19:54tutulong
19:55para mas maging
19:56mas dikit-dikit
19:57na yung
19:57ground beef
19:58pag nilagay mo
19:59sa loob
19:59ng tortilla.
20:01I'll put a
20:01little bit of
20:02seasoning.
20:04Sarap kasi yung
20:05sunog-sunog siya
20:05ng onti.
20:06Tapos para
20:10makuha mo yun
20:10na malambot pa rin
20:11siya
20:12tapos yung
20:12ibang parts
20:13sunog.
20:14Ang trick
20:14daw is
20:15lakasan
20:15ng apo eh.
20:18Nakuha ko na yung
20:19gusto kong
20:20texture
20:20ng ground beef
20:21natin.
20:22So,
20:22si-set aside
20:23na natin
20:23ito.
20:24Dito,
20:25kasi yan na
20:26ang ilalagay
20:27natin
20:28sa loob
20:28ng quesadilla.
20:29We're gonna
20:30use this
20:31skillet now
20:31para
20:32lutuin
20:33ang ating
20:34quesadilla.
20:35Kung wala
20:36kayong
20:36ganyan
20:36sa house,
20:37pwedeng
20:37normal pan
20:39lang.
20:40Pero,
20:41for
20:41presentation
20:42purposes
20:42para sa inyo.
20:44So,
20:44initin lang
20:44natin
20:45dito
20:45yung
20:45mga
20:45tortilla
20:46natin.
20:48Mabilis
20:49naman
20:49mag-change
20:49yung
20:49color
20:50ng
20:50tortilla.
20:51So,
20:53gusto ko
20:53lang siya
20:53iniinit
20:54bago
20:54lamanan
20:55para
20:55mas
20:55mabilis
20:56siya
20:56mag-fold.
20:57Cheese.
20:59Tapos
21:00alagyan
21:00na natin
21:01tong
21:01ground beef.
21:05Tapos
21:05gusto
21:05ko yan
21:05yung
21:06lumalagpas-lagpas
21:07na
21:07queso
21:07kasi
21:07kapag
21:08yan
21:08naluto
21:09na
21:09natin.
21:09Ay,
21:10napakasarap.
21:11Okay.
21:17Woo!
21:18Sarapi!
21:19Crispy!
21:22Okay,
21:23that's
21:23our first
21:23quesadilla.
21:24Oh!
21:25Oh!
21:25Oh!
21:25Oh!
21:25Oh!
21:25Oh!
21:26Oh!
21:26Oh!
21:26Oh!
21:27Oh!
21:27Oh!
21:27Oh!
21:27Oh!
21:27Oh!
21:28Oh!
21:28Oh!
21:28Oh!
21:28Oh!
21:28Oh!
21:28Oh!
21:29Oh!
21:29Oh!
21:29Oh!
21:29Oh!
21:29Oh!
21:29Oh!
21:30Oh!
21:30Oh!
21:30Oh!
21:31Oh!
21:31Oh!
21:31So,
21:39tapos na ang ating quesadilla.
21:41For our last touch,
21:43lalagay natin ng parsley
21:44para may greens
21:45ang ating quesadilla.
21:49Pwede mo itong kainin
21:50with your preference
21:52of sauce
21:53like hot sauce.
21:55Yung iba,
21:55nilalagyan pa nila
21:56ng sour cream
21:57or ng mga
21:58garlic white sauce.
21:59Pero I like it
22:00ng plain lang
22:01kasi siyempre made with love
22:02na yung ating seasoning
22:04sa ground beef.
22:05So, let's try it.
22:06Kain po!
22:14Mmm!
22:16It's good!
22:17Nag-work yung effect
22:18nung nagdikit-dikit
22:19yung ground beef
22:20because of the cheese.
22:21Would you look at that?
22:22Wow!
22:23Grabe!
22:24Oh!
22:25Akin to.
22:26Akin to.
22:28Muka ka!
22:31Please, dig in.
22:35Alright, let's look up.
22:36This is
22:37the reason why
22:38I wanted to do this
22:39pasta dish.
22:40This basically
22:41introduced me
22:42to western cuisine.
22:43Mmm-hmm.
22:44I used to
22:45bring
22:45baon
22:46na pasta lang
22:47and herbs
22:49because I was trying
22:49to familiarize
22:50my palate
22:51with different
22:52combinations of herbs.
22:53So,
22:54since marami ka yung
22:55herbs dito,
22:56that's what I thought
22:57of doing.
22:57So, guys,
22:58dig in these.
22:59We were discussing
23:00Sir Reggio
23:01that the farm side
23:02is basically
23:03just for your own
23:04consumption.
23:05So, yung business
23:06side naman po natin
23:07is mainly
23:08from the accommodation.
23:09Accommodation.
23:10Yung itong room
23:11po natin dito
23:12good for ilan?
23:13That's 15.
23:1415 packs.
23:151-5.
23:16Tapos yung
23:17parang kubo natin
23:18dun,
23:18excess
23:20ng 15
23:21up to 6
23:21packs paid.
23:22Ano-ano po yung
23:23pwede nilang magawa
23:24sa doon sa farm
23:25visit natin?
23:25We have bonfire.
23:26Meron kaming
23:27tennis court.
23:28Badminton,
23:30pickleball,
23:31volleyball,
23:32and soon,
23:33basketball.
23:35Okay.
23:35In the future,
23:37yung ano namin
23:38yung ATV ride.
23:39So,
23:40hopefully,
23:40in the next
23:41few months,
23:42meron na
23:42ATV
23:43or 2-ATV.
23:44Lately,
23:45nagiging ano na lang,
23:46repeat customers
23:48na lang sila.
23:49Sabi nga nila,
23:50ba't pa sila
23:50magpapagawa daw
23:51ng rest house
23:52when we have redwood?
23:54It's their
23:54second home.
23:55Actually,
23:55they call it
23:56their second home.
23:57That's the goal
23:58na gusto namin
23:59ibigay sa mga
24:00clients namin.
24:02It's your home
24:03away from.
24:04I'll see you next time.
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