- 16 hours ago
Aired (November 9, 2025): As 'Farm to Table' nears its 5th anniversary, Chef JR Royol welcomes a very special guest — the 'Lumpia Queen' and viral food content creator Abi Marquez, famous for her creative lumpia recipes that even caught Gordon Ramsay’s attention! Find out how they will wrap everything up in this episode.
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LifestyleTranscript
00:00.
00:06Noong una ako napabisita dito sa Villa Feliciana,
00:09isa yung papaya sa...
00:12I think doon pa lang eh, tinatanim na talaga nila.
00:15So sakto, pagdaan natin dyan sa familiar na kanto,
00:20na kalya natin nakikita dyan,
00:23eh yun nga, true enough.
00:25Pakalat-kalat lang din siya.
00:26So meron tayong alam na po tahe dito sa Cavite,
00:30na tinatawag nilang kilawing papaya.
00:32Mahahawig sa achara,
00:34pero ang pinaka kakaiba I think dito is yung paggamit ng protein.
00:40So habang pinaprepare natin yung papaya,
00:43pakukuluan lang natin yung tubig,
00:45kasi we will be poaching yung sinasabing nga nating protein element natin,
00:48yung ating isda.
00:49At eto medyo nagsisimmer na yung ating poaching liquid.
01:01Ilalagay lang natin yung ating GG.
01:04So we will poach this for roughly around 8 to 10 minutes.
01:08Na slowly simmer na natin yung ating galunggong.
01:17As always, we make sure to use everything
01:33doon sa ating mga ginagamit at ginagawa sa kusina.
01:36So yung stock na yan, we will make use of that.
01:39We will be saving this to finish off our dish.
01:44Yung ating namang galunggong na pinuch,
01:47ayan makita nyo, umuusok-usok pa siya.
01:49Palalamigin lang natin and then mamaya,
01:52pwede na nating himayin to.
01:58Then yung ating bawang.
02:01Then our chilies.
02:03So once na nahihimanin natin yung ating isda,
02:17pwede na nating i-finish yung process.
02:19So yung ating mantika,
02:21lagay na natin yung ating hinimay na isda.
02:27Lagay na rin natin yung ating sibuyas, bawang at sile.
02:30Next up, yung ating ginagag na papaya.
02:44Then, yung ating fish stock.
02:50Tingplahan natin siyempre ng patis,
02:54minta,
02:56asukal,
03:00and then finally, yung ating suka.
03:03So I think ito yung isa sa mga pagkakapareho doon sa ating achara.
03:14And then we're just gonna bring this to a slow simmer.
03:17Reduce natin ng kaunti yung kanyang parang pinaka broth.
03:20And then after that,
03:22pwede na mag-serve.
03:39She's an award winning content creator.
03:42Sumabak na rin siya sa aktingan
03:45bilang cast member ng Sanggang Dikit.
03:48Credentials pa lang,
03:49mukhang mapapasubo na ako sa bagong makakaharap ko sarap sa ruleta.
03:54Pero bagong maganap ang cooking showdown namin sa palengke,
03:58kilalanin muna natin ang ating inspiring food explorer,
04:01Abby Marquez.
04:03So nag-start ako mag-vlog January 2022.
04:06Nag-try akong gumawa ng mga recipe videos.
04:10And since then, since my first video,
04:13inulit-ulit ko lang yung ginawa ko.
04:17And in six months, I got my first million followers.
04:20And in the next six months, I got another million followers.
04:23So I felt like I was in the right place.
04:26Pero paano nga banali niya si Abby sa paggawa ng lumpia recipes?
04:29Yung menu noon was Lumpiang, Shanghai,
04:32tsaka S'mores.
04:33Kasi gusto ko yung naglalatag ng isang s'mores,
04:37parang station.
04:38That concept and series left such an impact to people that
04:42they coined the term na Lumpiang,
04:45yun ang tinawag nila sa akin.
04:46So sa kanila naman ang galing yung...
04:49Ginagampanan ko na lang yung binigay nila sa aking title.
04:59Siyempre, very special na naman yung guest natin.
05:06This evening, ang naging isang Lumpia Queen.
05:10Ayan o, the one and only internationally acclaimed food fountain creator ng Pilipinas.
05:15Salamat.
05:16Isa sa mga internationally recognized.
05:20Yes.
05:21Welcome to Rapsa Roleta.
05:22Welcome to Farm to Table.
05:24I'm sure this is something that you're...
05:27May idea ka na?
05:28Yes.
05:29Liz Abby, paikutin mo na yung ating Rapsa Roleta.
05:32Sa dami nang niluto mo, ano pa ba yung hindi mo na iluluto?
05:40Um...
05:41Parang wala na nga...
05:42Uy ba?
05:43Uy!
05:44Baboy, ayan.
05:45Baboy.
05:46Ang ating method of cooking?
05:48Ayan.
05:50So, typical market basket lang ito na...
05:54Siya pala mo, ano yan?
05:55O.
05:56Lumpia yan eh.
05:57Oo na ano?
05:58Sakto!
05:59Oo.
06:00Diba?
06:01Logi tayo dito ah.
06:02So, niniisip ka na ba ako?
06:04Wala pa.
06:05Gusto ko siya.
06:06Tignan ko ano yung available.
06:07Kasi ang ganda nung mga kikita ko dun sa Mark.
06:10Umiikot-ikot ka?
06:11Feeling mo sa...
06:13Condition mo yan?
06:14Laban ka sa pag-iikot sa palengke?
06:16Mas mabilis pa ako siya siya.
06:18Uy!
06:19Ano?
06:20Parang lugi rin tayo dyan ah.
06:21Naka-wheels!
06:22Naka-wheels ako.
06:23Naka-wheels.
06:24Pero kamo sa recovery mo, Abby?
06:26It's taking longer than I expected.
06:28Si first time ko rin po magkaganitong klaseng injury.
06:31It has not stopped me so far from cooking.
06:34Well, siyempre eh.
06:35Kusinera sa puso eh.
06:37Diba?
06:38I hope na yung energy na makukuha natin dito would somehow help you recover faster.
06:42Yes.
06:43So, tara na Abby.
06:44Sige.
06:45Ikot na tayo.
06:46Tara, Chef.
06:47We could totally make a very interesting tilumpia today.
07:02Nangangopia!
07:03Cheater, cheater!
07:04Doon ka nga.
07:06Chef.
07:07Gusto mo mag-battle of the lumpias?
07:10Ohhhh!
07:11What?
07:12Okay, game.
07:14Game?
07:15Sige.
07:16Battle of the lumpias.
07:17Sige.
07:18Okay.
07:19Parang nilubuk yung sarili ko sa kumukulong mantika.
07:21Hindi!
07:22Pero game!
07:23Game!
07:24Sige, game.
07:25Alright.
07:26Ayan na.
07:27Okay.
07:28With direction na tayo.
07:29Hindi na ako mag-iisip.
07:30Okay.
07:31Siyempre, the pressure is on.
07:32You are up against the lumpia queen herself.
07:36May hindi pa ba na ilulumpia si Abby Marquez?
07:39Ma'am, pa-order naman po ako ng ginilig.
07:43Mga half kilo lang.
07:45Ganyan na lang po.
07:46Eto na lang, huwag na yung ginilig.
07:48Ako na lang yung mag-chatchap.
07:49Pahingin na lang ako ng isang.
07:54Excuse me!
07:55Oy, oy, oy, oy, oy!
07:56Excuse me!
07:57Grabe!
07:58Siya na yung nag-set ng rules.
08:03Nang-ta-trash pa dito.
08:04Nang-ta-trash talk pa.
08:06Nambubuli!
08:07Sige.
08:08Sa ibang vendor tayo.
08:09Dito ko na lang eh!
08:12O dito ko na rin daw.
08:13Sabi ni Ma'am.
08:14Para ano?
08:15Para same quality na hindi.
08:16Oo, ayan.
08:17Tama, tama, tama.
08:18Okay, sige na ma'am.
08:19Oy, pa.
08:20Thank you po.
08:21Para parehas.
08:22Para parehas.
08:24Dry Abby.
08:25Pukuha po ako ng unti ng ground, ground pork.
08:33Sige na mga 350 grams.
08:36Tsaka para sisig talaga siya.
08:38Pig ears.
08:39Para may bite of that.
08:42So fascinating.
08:44Palianque is my happy place.
08:48Tara.
08:49Ma'am.
08:50Pag may Abby Marquez na pumunta dito, i-bibili ng lumpia wrapper.
08:54Sabihin niyo po, sarado na.
08:56Lahat nung bibili niya, babayaran ko na lang.
09:00Sabihin niyo po, bawal na mag tinda ng lumpia wrapper ha.
09:04Nainin nila ko ma'am.
09:05Isang ganito na po.
09:07Isang ganito na po.
09:08Okay.
09:09Sarado na po ang tindahan ng lumpia wrapper.
09:11Wala na po.
09:12Lumpia wrapper.
09:14Sino po ang lumpia wrapper?
09:15Doon po sa kwant.
09:16Two kilometers away po ma'am.
09:17Doon.
09:18Sa kwant.
09:19Saan?
09:20Saan?
09:21Saan?
09:22Saan?
09:23At yun, lumpia wrapper.
09:24Hello po.
09:25Isa pong large.
09:26Sarado na.
09:27Sarado na.
09:28Totoo nga.
09:29Totoo nga po.
09:30Totoo po.
09:31Sinabi po ni chef sa inyo sabihin sa akin yan o.
09:37Chef.
09:38Ito na pika-fresh mo ha.
09:40Mayunit pa oh.
09:44Yes.
09:45Thank you ate.
09:46May hubad ka ng bawa.
09:47Ayan, yan, yan.
09:48Meron po.
09:49Ito.
09:50Ayan.
09:51Saan ka na yan.
09:52May ano po kayo o king vinegar?
09:53Ayan lang po pala.
09:55Um.
09:56Kalamansi pala.
09:57Huwag ano ko.
09:58Sausawan na suka.
10:04Abby.
10:05Comfortable ka naman?
10:06Yes.
10:07Okay.
10:08Ito.
10:09Literal.
10:10May handicap si Abby.
10:12So may partida siya sa akin.
10:13Ingredients mo.
10:14Set na?
10:15Yes, chef.
10:16Alright.
10:17Abby.
10:18Ready?
10:19Ready.
10:20Chef.
10:21Go.
10:22Yeah.
10:26Anong gagawa mo, chef?
10:27Well, sabi mo lumpia yung tema natin, di ba?
10:31So, parang naisip ko lang maggawa ng adobo.
10:37Ah.
10:38Alam mo, chef?
10:39Kanina yung thought process ko.
10:40Since yung titike, may siya yung mga vendor.
10:43Oh.
10:44Ano ba yung flavor na gusto ng lahat?
10:48Ikaw napunta ka sa adobo.
10:49Yes.
10:50Yes.
10:51Ako napunta ako sa sisig.
10:52Ah.
10:53Eh.
10:54Ah.
10:55Ano?
10:56Yeah.
10:57Medyo matrabaho nga lang.
10:59So we have here yung ating niya.
11:00Medyo on the jowls ito.
11:02Pork jowls.
11:04Paiigahin natin siya.
11:05Tapos, dapat maluto siya sa sarili niyang mantiga.
11:08Tapos, syempre, yung vinegar, garlicky na flavors, yun yung hahabulin natin.
11:14Ayan.
11:15So, pinapakuluhan ko yung tenga at yung maskara sa sibuyas.
11:21May unting bay leaf para lang malasa siya.
11:23Kasi dyan na talaga siya maluluto eh.
11:30It would make sense to use mayo as a dip.
11:32Pero, para sa akin, mataba na kasi yung laman eh.
11:36So, mas may sense sa akin na suka yung sausawan.
11:41Nakaka-break siya nung richness nung fat.
11:44So, naigan na yung ating water.
11:50What we're doing here is, I'm showing you guys yung technique na ginagawa ko when I'm doing adobong puti.
11:56So, makikita natin yung brown na yan.
11:58We will deglaze that with water.
12:01We're basically just going to repeat the process hanggang sa maluto or hanggang lumabas yung saliling mantika nung ating baboy.
12:10Magpaprito ako konti ng atay.
12:13So, yung atay na may suka yun yung pinangpapalasa sa sisig.
12:19Tiplahin na natin yung filling.
12:22Sibuyas.
12:23Magpaprito ako ng mix ng white at red.
12:26Gusto kong mas gawing lighter yung filling.
12:28Lalagyan ko din ng sile.
12:30Yan.
12:31Dalawang klase kasi iba rin yung dating ng dalawang.
12:33And then later, i-mash pa natin itong atay.
12:36Tsaka suka.
12:37Yun yung gagamitin natin pang palasa nito.
12:40So, meron na tayong garlic.
12:41Siyempre, dito magiging adobo kung wala yung ating billy garden.
12:52And yung ating corn naman.
13:02Yung ating eggs.
13:19Rice.
13:22Rice.
13:23In.
13:24Siyempre, yung pinang-timpla natin doon yung pinagkatasahan ng baboy natin kanina
13:29para pabit na kabit yung laso ng baboy.
13:32Kahit saan ako pumunta, meron ako palagi na lang puchilyo,
13:37bench scraper, tsaka thermometer.
13:41Lalo kapag magpapry or lumpia,
13:45kailangan sakto or suwak na suwak yung temperature ng oil.
13:49So, yun yung mag-dedectate kung yung lumpia mo pa ay mag-impilaw sa loob.
13:53At masasunod na yung labas.
13:55Or sabay ba silang yung loob at labas ay sabay walumboto at makasarap sa labas niyo.
14:00So, kapag naglaluto ako ng lumpia,
14:04nasa 3 to 380 kung temperature ng oil.
14:08Drying always away from me.
14:11So, sa temperature ng oil, nakukuha yung mga ganyang texture yung may blisters.
14:16So, my favorite place for my life.
14:18So, how difficult we can make this happen?
14:20So, what is this?
14:22So, I want to be in my mind.
14:24So, we're really cool to consider eaters
14:26and not just eaters.
14:28So, here we go.
14:30To be a big mga ganyang,
14:33your loob-do-do-do,
14:34it's great to be a big meal.
14:37No, I'm like,
14:38so to be a big meal.
14:40We can do it.
14:42So, I'll be a big meal.
14:44So, after five years, here we are, back to where everything started.
15:00Literal yan, para sa akin.
15:03This was December 3rd week ng 2020.
15:07When I got the call na pwede akong mag-audition sa isang ginagawang cooking show.
15:16And then I was asked to do a video of myself cooking na wala naman silang binigay na anything na kailangan.
15:24May forage, may gala-gala sa isang lugar.
15:28So, what I did, I asked one of my friends kung pwedeng pumunta dun sa farm nila para makagawa ng parang content.
15:36Dito ko ginawa yung audition video ko na kung sa ilan sa inyo nakakatanda yung mga patiser natin nung iniintroduce pa lang ang farm to table,
15:46dito mismo ginawa yun.
15:48Parang nakakatuwa lang kasi malapit na yung fifth anniversary ng farm to table.
15:53Eto, bumabalik tayo.
15:56Sabi ko nga sa inyo kung saan nagumpisa lahat para sa akin.
15:58So, ipagluluto natin si Sir Danny ng something very special, duck asado.
16:03Siyempre, yung main ingredient natin galing mismo sa kanila.
16:08Siyempre, yung kay Sir Danny mas espesyal.
16:10So, we will debone it, saka natin isi-steam.
16:13Yung isa naman is pang sa atin mamaya.
16:17Eto yung ating soaked rice.
16:19Now, since hindi natin ito pakukuluan,
16:22ang importante dito is mabigyan natin ng enough moisture yung bigas natin
16:27para ma-ensure na hindi ito matigas or maluto ng maayos.
16:33Dahil yung steam na meron doon sa steamer natin would not be enough
16:37kung yun lang yung paasahan nating moisture para maluto yung kanin.
16:41Kaya natin siya sinusook for six hours hanggang overnight.
16:45Yung ating duck, pagaya ng sabi natin,
16:53we want to present it ng may konting touch ng sophistication.
16:59I-de-debow natin yung ating duck.
17:01So, ready na yung meat natin.
17:14Doon naman tayo sa rice component natin.
17:16Yan, again, we're not going to cook yung ating rice just yet.
17:22Tatanggalin lang natin ito.
17:24Kasi bibigyan natin siya ng magandang presentation.
17:31So, using our bowls, papatas lang natin yung ating duck,
17:41making sure na it's skin side down.
17:45Let's season this with some soy sauce.
17:50Ito yung sinasabi natin magpapaiba ng lasa nung ating asado.
17:54Gamit lang tayo a few pinches.
17:55Ingat lang kayo sa five spice, medyo maangas to.
17:58Gusto nito bidabida eh.
18:00So, pag magamit kayo nito, gusto nyo siya yung nangingibabaw.
18:04Since siya lang naman yung spice na gamit natin sa kanya,
18:08pwede natin damihan ng than usual.
18:10Pero, again, be very conscious doon sa amount na nilalagay ninyo.
18:16Next up, ating oyster sauce.
18:18This will give our end product somehow sweet, savory flavor.
18:25Or, pasasarapin natin yung ating rice using some key components and ingredients kagaya ng ating Chinese sausage.
18:35And, of course, yung parang crunch element lang natin doon sa dish, peanuts.
18:48Ipifill lang natin yung ating rice doon sa ating bowl.
18:51Ipifill lang natin yan.
19:00And we will cook this more or less 45 to 60 minutes or hanggang maluto yung kalin natin.
19:08Habang ini-steam naman natin to, meron ba tayo isang portion dito ng pato?
19:15Same exact ingredients, isasambot siya lang natin.
19:18Ilalagay na natin at uunahin yung ating Chinese sausage.
19:22Lalagyan lang din natin ang tubig.
19:25So, what I'm doing here is I'm basically rendering yung flavors ng ating Chinese sausage.
19:32Enough time for us to cut up yung ating isa pang portion ng back.
19:38Lipat lang natin yung ating karne doon sa ating pan.
19:44Hindi natin ang bawang.
19:46Yung ating five spice.
19:50Toyo, syempre.
19:52At yung ating oyster sauce.
19:58Nagirin natin yung ating peanuts.
20:01At syempre, yung bigas na ating nababag.
20:08Tatakpan lang natin ito.
20:17And more or less, kaya natin itong kunin ng mga ganun din.
20:21Same time, mga 45 to 60 minutes.
20:23Balikan natin, silip-silipin natin maya-maya.
20:27So, we've been steaming our duck asado for about 60 minutes now.
20:30So, ito namang ating pan version ay mga close to that as well.
20:38Na maganda na yung pagkakaluto ng ating rice.
20:40Medyo nagkaroon ng sokarat doon sa ilalim.
20:42Nagtutong ng kaunti.
20:44But that's perfectly fine.
20:46We will serve that as well.
20:47And yung ating namang na-steam.
20:50Perfect na.
20:52Bwena tayo mag-serve.
20:52Yung.
21:07Tsamba, sir.
21:09Pasado ba?
21:11Talagang lasang peking duck talaga.
21:14Ayos ang timpla eh.
21:15Maka magpadamay ang kain ko dito.
21:16Ako.
21:17Dahan-dahan.
21:19Ito naman, sir, yung steam.
21:22First time kong nakakain na-steam na duck.
21:28Nga talaga po.
21:36Abby?
21:37Yes, sir.
21:37Kamusta naman ang experience?
21:38Saya kasi kahit anong ingredients na kailanganin mo,
21:41nandito lang.
21:42Parang unlimited pantry.
21:44Isang tumbling lang nandyan na lahat, no?
21:46Well, I'm glad you had fun.
21:48At ito na, moment of truth.
21:49Yes.
21:50Siyempre, nagpa-rest-back tayo sa mga kasama natin dito mismo sa admin ng ating Pasay Public Market po.
21:55Ano?
21:56Kasama natin si Ma'am Ivy, Sir Willie, at si Ma'am, Ma'am Alona.
22:01Ayan.
22:02Let's reveal.
22:03One, two, three.
22:05Yo!
22:07Yan.
22:10Brabe.
22:11Ito sound check.
22:12Check na check eh.
22:13Parang nilang namo.
22:15Yung.
22:15Kranty ka.
22:16Face pink.
22:17Yung lutong niya.
22:18Ama.
22:18Kakaiba.
22:20Hindi siya katulad ng natitikman namin dati.
22:24Okay.
22:25Ito naman po yung susunod natin.
22:30Ulam na.
22:31Hanin pa.
22:32Mane?
22:33Para sa akin yung lumpiya na to yung nil na siya.
22:36Kaka-napunok na ako.
22:37Klase niya kaka-iba.
22:41Ma'am, Sir, ayun po ay nakapag-decide na kung sino po yung mas prefer niyo sa araw na to doon sa mga lumpiya dishes na isinerve namin ng ating lumpiya queen.
22:50Um, must bet ko yung asilog lumpiya.
22:53Tagang iba yung texture niya, iba yung datong niya sa akin.
22:57Lunga ka na na yung lumpiya.
23:00Pareho pong lumpiya yan, Sir Willing.
23:01Lumpiya.
23:02Ah, sisigot.
23:03So right now, may dig isang boto from our judges.
23:08Si Ma'am Alona, magtatai breaker para sa atin.
23:11Maka magtatai breaker, ah, asilog lumpiya.
23:14Kasi, it's a Filipino food siya, pero klase yung pagkat.
23:20Sir Willie, ang nagluto po ng inyong nagustuhan ay ang ating lumpiya queen.
23:24Yes, sir Willie.
23:25Abby.
23:26Ayan.
23:27Ladies, yan po, yung inyong nagustuhan, eh, ako po ang nagprepare sa inyo.
23:31But I think what I want to take away from this experience is pareho niyo pong na-appreciate, ano?
23:37Sobra nag-enjoy ako.
23:38Parang willing bumalik.
23:40Cooking in a palengke, first time ever, it's happened to me.
23:44I would really recommend it.
23:46If I could do it again, I would.
23:47I think yun lang din naman po yung point namin ni Abby na makapagpakita ng ibang atake.
23:53Yes.
23:53Ibang konsepto, ibang wild na pwede pang gawin dun sa usual nating lumpiya na nakakain.
24:00Then, mission accomplished tayo, Abby.
24:02Yes, sir.
24:03Yes, ma'am.
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