First-timers try Chef JR Royol’s ‘Adobong Palaka sa Dilaw!’ | Farm to Table - video Dailymotion

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Aired (October 5, 2025): In this episode, Chef JR Royol cooks ‘Adobong Palaka sa Dilaw’ and invites first-timers who’ve never tried frog before! Would you dare to taste it? Find out how to make this unique recipe in this episode!  For more Farm to Table Highlights, visit this link: https://shorturl.at/JiWPM

Transcript

00:00Going back to Filipino cuisine, of how rich our food culture is, what I really like about ours is

00:12andaming senyales kung gano kayaman ito. We follow the season, we respect yung abundance

00:21na binibigay sa atin ng inangkalikasan, and I think it's ito dun sa magandang example.

00:27Pag gandong tagulan, maraming betute o palaka. Adobong dilaw ang gagawin natin.

00:36Imbis na manok o baboy, in season, betute yung gamit natin.

00:40So nalinis na natin ito. Sila, Sir Reg, kasama yung mga staff niya.

00:45Sila'y namingwit dito sa paligid ng Redwood Farm Villa.

00:48Ito nga, I think, more or less nung buhay ito, mga tatlo, hanggang apat na kilo yung nahuli nila.

00:57So, lulutuin natin lahat yan. Heat lang natin yung pan.

01:00Bago pa totaling umangat yan, yung magpapadilaw sa ating adobong dilaw, ating turmeric.

01:06Sige natin yan. Optional, depende kung purest kayo sa adobo na bawal may sibuyas.

01:16Ako, I don't mind. I think it actually adds more depth to your adobo dish.

01:23So, maglalagay ako ng sibuyas.

01:25Narin natin yan.

01:27And then, yung ating bawang.

01:33So, mapapansin natin, yung oil natin, generous.

01:42Yun lang din yung kagandahan sa betute is very lean ito.

01:46So, kailangan mo ng maraming maraming fat para mas maikalat pa natin yung flavor.

01:52Lalo na na medyo hindi masabaw yung gagawin nating dish.

01:56And with that, put in our betute.

02:08Season lang natin ang salt.

02:13And pepper.

02:16And then, deglaze lang natin ng vinegar.

02:34Konting water.

02:37And then, sugar.

02:41At this point, maglalagay lang din ako ng, siguro mga dalawang pirasong sili.

02:45Some would say na yung gantong ingredient or yung gantong dish falls under the category ng exotic.

03:04Tatawa na namin kayo kasi this is like a usual yearly event sa amin na we really look forward na may mga ganito tayong makakain at matitikman.

03:15So, nire-reduce na lang natin yung sabaw.

03:16So, nire-reduce na lang natin yung sabaw.

03:19Tikpan muna natin.

03:23Saktong-sakto yung touch ng turmeric.

03:26Yung nilagay nating asukal.

03:28Somehow, nai-enhance din yung lasa niya.

03:31Hindi siya malansa.

03:33Yun yung hindi ko gets na impression ng mga tao na malansa or hindi ka aya-aya.

03:38When in fact, kung titikman mo to nang nakatikit ka, you wouldn't really know the difference kung meat lang yung pinag-uusapan natin.

03:45Sa isang native chicken.

03:48Alright.

03:49So, nag-reduce na yung binanli nating sabaw kanina.

03:53Siguro, a little bit caramelization pa.

03:56Pero, check muna natin siyempre kung pwede na ba yung karne.

04:00Sa liit nito, I'm assuming pwede na.

04:08Ang ganda ng texture ng meat.

04:11Perfect.

04:12That took us around less than 15 minutes.

04:16Patutuyuin pa natin ito.

04:17Totastahin pa natin ng kaunti.

04:19Pwede din tayo magserve.

04:20Tapos ang mag-al sao ang makinan?

04:26Balang nanok na.

04:27So?

04:28At ito na.

04:29Harap.

04:30So, ano ang mag-alas ng kanayin.

04:31Ito.

04:32So?

04:33Ito na lang nanok na.

04:34Okay.

04:35Tapos ang mag-alas ng bechi.

04:37But then ito na mag-alas ng panayin,

04:38So?

04:39So?

04:40In of course.

04:41Ito na.

04:42Have you tried it before?

04:43Uh, no po.

04:44Alright.

04:45First timer!

04:46Yay!

04:48How's the taste Harry?

04:50Chicken, right?

04:52Exactly, if you go past the

04:54that stage

04:56you know what I mean?

04:58You get to appreciate it, right?

05:16You get to appreciate it.

First-timers try Chef JR Royol’s ‘Adobong Palaka sa Dilaw!’ | Farm to Table

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