- 2 days ago
Aired (November 23, 2025): In this episode, Chef JR Royol cooks up ‘Lechong Pabo’ or Roasted Turkey but in Filipino style. He is also joined by food content creator, Chef Marky, in a seafood battle at Pasay City Public Market. Plus, get the inside story on how ‘Chunook’s Kitchen’ thrived for three generations. Catch it all in this video!
For more Farm to Table Full Episodes, visit this link: https://shorturl.at/R2Tip
For more Farm to Table Full Episodes, visit this link: https://shorturl.at/R2Tip
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LifestyleTranscript
00:00Adobo seca
00:02Adobo seca
00:04Adobo seca
00:06Adobo seca
00:08So dinabi-nabi ng isla ng Pilipinas.
00:10Ganon din yata
00:12karami nung version ng adobo
00:14ang meron tayo. So I think
00:16here in Farm to Table
00:18halos lahat na rin yata ng version
00:20ng adobo na gawa na natin eh.
00:22So papasok natin sa entry na yun
00:24yung paborito ng mga kabitenyo
00:26ang tinatawag nilang adobo seca
00:28or pulang adobo.
00:30So it's basically
00:32virtually the same with any other
00:34versions. Yung ating
00:36suka of course and yung ating
00:38bawang nagpapula sa kanya
00:40is yung ating
00:42atsuwete. And I have here
00:44pork belly.
00:46Na-chop lang natin
00:48into portions.
00:58Yan.
00:59When you're doing
01:00adobo
01:02kahit anong protein mo actually
01:04or kahit anong ingredient mo
01:06ang pinaka importante dyan is
01:08it has vinegar and garlic.
01:14We will be
01:16rendering yung taba niya
01:18by adding in water.
01:20Tapos hayaan lang natin na
01:22tumaas yung temperature hanggang sa lumabas
01:24yung parang pinaka mantika niya.
01:26For me kasi
01:28napapalambot na natin yung karne
01:30at the same time na extract pa natin
01:32yung parang pinaka flavor niya
01:34hanggang sa dumating siya sa point
01:36na naluluto na siya sa sarili niyang mantika.
01:38Panimpla natin is
01:40yung ating fish sauce
01:42and yung ating indang vinegar.
01:46And of course
01:47yung ating paminta.
01:49Nalagay tayo ng
01:50konting buo.
01:54Tapos yung durog.
02:03So ito,
02:04nag-iga na siya
02:05tapos lumabas na yung
02:06kaunting mantika niya
02:07tsaka syempre yung lasa
02:08nung ating baboy.
02:09I-de-deglaze lang natin ito
02:11ng mas marami pang
02:12indang vinegar.
02:14So we keep on
02:15saying adobo seca.
02:17Ano ba yung seca?
02:18Seca basically means
02:19tuyo.
02:21Yun yung
02:22pinaka
02:23importanteng
02:24karakteristik nito
02:25itsura
02:26pag natapos ng maluto.
02:27So ito, nakikita natin
02:28tuyo na siya.
02:29May kaunting parang sarsa
02:31because of the vinegar
02:32na pinag-deglaze natin.
02:33But essentially
02:34pag nag-evaporate na yan
02:36that's the time
02:37that we serve.
02:38Another thing
02:40na nagpapa-distinct sa kanya
02:42is yung paggamit nga natin
02:43ng atsuwete.
02:44If you would notice
02:45sa dulo ko
02:46nilagay yung atsuwete
02:48it's because I want to preserve
02:50yung fruity elements
02:52or parang
02:53karakteristik
02:54or katangian
02:55nung ating atsuwete.
02:57Kasi pag nilagay natin yan
02:58sa umpisa
02:59because of the temperature
03:00na mumute
03:01yung parang
03:02pinaka kakaibang lasa niya.
03:04That's why normally
03:06I opt to use
03:07yung ating atsuwete
03:08sa latter part
03:09nung ating cooking process.
03:11But before that
03:13para lang din may
03:14kaunti tayong green
03:15this is optional of course.
03:17let's add
03:18yung ating ceiling
03:19pangsigang
03:20or ceiling habang.
03:27Yung ating atsuwete.
03:28So nalagay na natin
03:39lahat ng elemento
03:40ng ating adobo seca.
03:41Pwede na mag serve.
03:58Cheers!
03:59Cheers!
04:02Harap ah!
04:03Kiniisip ng utak mo
04:05apretada
04:07or menudo
04:08Parang apretada
04:09menudo.
04:10Pero pag tubo mo
04:11hindi ko maisip na adobo.
04:12Hmm.
04:13Yan yung
04:14pagkakaiba niya
04:15sa ibang adobo.
04:18Hmm.
04:19Harap!
04:20Ang daling!
04:21Yan lang ang nakatikin nito.
04:28Hi everyone!
04:37My name is Mark Joseph C. Bartolome.
04:39I'm commonly known
04:40as Chef Marquis
04:41sa social media.
04:42I've been a chef
04:43for a decade plus na.
04:44Mga 15 years
04:45mga ganyan.
04:46So started when I was
04:4720, 35 na tayo ngayon.
04:48I think I was
04:497, 8 at that time.
04:51Nakikita ko yung lolo ko
04:52tinuturuan niya ako
04:53magluto noon.
04:54Binili niya ako ng mga
04:55malilita mga pots and pans
04:56doon ako natutong magsaing,
04:58mag gisa,
04:59mag sangag,
05:00mga ganyan.
05:01So at that point on,
05:02nagustuhan ko na siya talaga.
05:03I started way back 2021.
05:05I think pandemic pa noon.
05:07So ilan-ilan lang kami
05:08noon time na yun
05:09nag-umbisa sa cooking
05:10na contents noon.
05:12So nag-start ako doon talaga
05:14na ang innovation ko
05:15is yung doon ako
05:16unang nag-umbisa
05:17sa around the world.
05:18Magluluto ko ng around the world
05:19in 80 dishes.
05:21So doon ako nag-start talaga.
05:22Doon ako nag-grow.
05:23Doon dumami yung followers ko.
05:31Chef Marky.
05:32Hi, Chef JR.
05:33Brother,
05:34meron tayong
05:35tinatawag dito
05:36sa farm to table
05:37na wrap sa ruleta.
05:38We'll be doing
05:39a cooking challenge ka.
05:40Okay.
05:41Chef Marky.
05:42Okay.
05:43Please, paikutin mo na
05:44yung ating wrap sa ruleta.
05:45Sige, punayin natin sa protein.
05:47Protein.
05:48Okay, yeah.
05:49Chef, anything specific in mind?
05:50Oo nga eh.
05:51May naisip ka bang preferred mo ngayon?
05:53Eh yun, chef's choice tayo.
05:55Chef's choice.
05:56Okay.
05:57Okay.
05:58So pag chef's choice po yung natapat,
05:59basically kami ng bahala ni Chef Marky
06:02sa protein at saka dun sa method of cooking
06:05na gagamitin namin.
06:06No?
06:07Let's give our viewers
06:08our best palengke dish.
06:10Chef, let your palengke
06:12be your playground.
06:14Okay.
06:15Mamaya,
06:16papakita natin sa kanilang
06:17kung ano i-prepare natin.
06:18Sige, Chef.
06:19Tara, tara.
06:20Let's go.
06:31Pwede siguro mag poke bowl tayo.
06:33Tay, magano po sa tanige?
06:35Dito po.
06:37500.
06:38Pakuha ako nito, Tay.
06:44Yun oh.
06:46See?
06:47Dalawang kilo.
06:48Maraming salamat, Tay.
06:51So when you're doing poke bowl,
06:53basically it's salad.
06:57Hindi siya ceviche, hindi siya kilawin
06:59o hindi siya kinilaw.
07:01Rice bowl ito.
07:03Minsan, may rice.
07:05Minsan, may iba't ibang starch element.
07:07Pero, basically, may halo itong lettuce.
07:10May halo itong prutas.
07:11So, yun na lang yung hanapin pa natin.
07:17Alulutin ko ngayon is sinuglaw na tuna.
07:19Yung concept nito is parang,
07:21kasi normally pag sinuglaw,
07:23sinuglaw diba is yung pork
07:24and then kilawin na tuna.
07:26So, for this one,
07:27medyo healthy siya kasi yung ating sinugba
07:29is tuna rin.
07:30So, diba yung concept no,
07:31na maasim-masim,
07:32na may smoky flavor.
07:33So, yun yung gagawin natin.
07:35Diba?
07:36Simple lang.
07:37Ay, hello po.
07:38Okay lang po bumili tuna.
07:40Bali, steak cut po.
07:42Kung pwede yung medyo makapal.
07:44Ganda na tuna nyo, kuya.
07:45Ganda na ito.
07:48Siguro,
07:50mga ganitong kakapal.
07:52Kaya ba?
07:53Parang sobrang kapal.
07:54Medyo mga half-inch lang.
07:55Tapos,
07:57dalawang piraso.
07:58Tapos,
07:59yung isa,
08:01ah,
08:02pwedeng paiiwanan ng pangkilawin.
08:03Mga cubes lang.
08:04Mga ganitong kalalaki.
08:05Para hindi na akong magiiwagan diretsyo
08:07kung ikilawin ko.
08:13Thank you, kuya.
08:18Hi, ma'am.
08:19Good morning po.
08:20Pabili po ako ng lato.
08:23Ayan.
08:24Eto po.
08:26Tapos,
08:27meron po kayo ng onion leeks.
08:29So, at this point,
08:30kompleto na yung main components
08:32ng dish natin.
08:33Lasta samahan na lang natin ito
08:34siguro ng sibuyas,
08:36yung mga acid,
08:37which is mga staples
08:38sa kahit anong kusina naman sa bahay.
08:40So,
08:41pwede na tayo mag-prepare.
08:47Chef, kamusta yung pamimili mo?
08:49Okay na, okay na, Chef.
08:50Ba't naisip mo na tuna yung gagamitin mo?
08:54One is talaga,
08:55ito yung latest na ginawa kong vlog.
08:57Oh, okay.
08:58So, parang naging concept ko na.
08:59Yung, agad yun lang sa isip ko na,
09:00ano ko na,
09:01sinuglaw na,
09:02instead na pork belly
09:04or ineo na liyempo,
09:05is ineo na tuna
09:06and pinilaw din na tuna.
09:08Oh!
09:09So, parang tuna two-way ito.
09:11Yes, yes.
09:12Alright.
09:13Yung sa akin naman, Chef,
09:14more on poke bowl naman yung naisip kong concept.
09:16Okay ka na, Chef?
09:17Okay na, Chef.
09:18Alright.
09:19Ready, Chef?
09:20Go!
09:21Go!
09:22Yan.
09:23So, the first thing I would wanna prepare is,
09:25of course, yung ating fish.
09:27Since this is going to be a raw component,
09:30kailangan ingat tayo sa,
09:32siyempre yung temperature.
09:33Pinaka-importante dyan,
09:35dapat hindi yan maiinitan,
09:36hindi yan ma-expose sa room temperature ng matagal.
09:41Ito yung ating tuna.
09:43Ah, tinatanggal kasi itong,
09:45yung blood vein niya.
09:47Ah,
09:48pwede naman siyang kainin,
09:49kaya lang,
09:50ah,
09:51nakagis na na,
09:52nakagawa yan na,
09:53na,
09:54tinatanggal na lang yun.
09:55So, inuna natin ito,
09:56kasi we're gonna marinate it,
09:57para mas pasok yung lasa,
09:59later on.
10:11Konting salt lang,
10:14kasi lalagyan natin siya ng soy sauce.
10:19So,
10:20gawin lang natin ito.
10:21Dahan-dahan lang,
10:22dahil medyo,
10:23delicate yung,
10:24yung,
10:25yung meat ng tuna.
10:26So, madali siya madudurog.
10:28Ngayon,
10:29ang gagawin na natin is,
10:30yung mga vegetables nung ating kilawin.
10:32In a way,
10:33parang,
10:34i-infuse natin yung flavors niya ng pangmabilisan.
10:37So,
10:38we will salt,
10:40our fish,
10:41heavily.
10:45So,
10:46we will let this,
10:47uh,
10:48brine for about 10 to 15 minutes.
10:50Saka natin ito,
10:51i-rinse ng cold water.
10:53Saka natin naman,
10:54ibababad ng konting-konting acid.
11:02Pwede mo toita tabi eh.
11:03Kasi sa,
11:04pag nakarami ka na,
11:05pwede na siya maging cucumber water,
11:06di ba?
11:07Cucumber juice.
11:08Ayan.
11:09Kuha lang natin ito ng,
11:10ganyan.
11:11Tapos, madali natin siya mapipino.
11:23Then,
11:24diretso na natin dun sa ating bowl.
11:26I-cainan natin yung kalamansi.
11:31I-cainan natin yung kalamansi.
11:35Gawa lang tayo ng parang pinaka-base nung ating magpapalasa doon.
11:42Sa ating fish at saka sa iba pa nating components.
11:45Lagay lang natin yung ating onions.
11:56Lagay lang natin yung ating onions.
12:00Ugasan lang natin ito sa cold water.
12:03Anything na saucer or plate,
12:12tagay lang natin sa ibabaw.
12:14Kasi maganda kasi may weight pag nagigrill tayo.
12:16Parang ngayon,
12:17yung grill marks,
12:18ibang napepress niya.
12:20This one's good.
12:21Flip na natin.
12:22Pupuha lang tayo ng isang peraso.
12:30Nagsarap na nung dinam-nam niya.
12:32Patigin lang natin dun sa mga chefs natin.
12:37Dinam-nam, di ba?
12:39Okay na to.
12:44I-wrap lang natin yung
12:49ating fish.
12:52Garnish na lang ito, actually.
12:57Okay, natunto na.
12:58Once again,
13:00set aside.
13:01Ngayon,
13:02pwede na tayo mag-plate.
13:04So as we wait for our fish to
13:08come together,
13:09prepare lang natin yung
13:11garnish na lang ito, actually.
13:22ang,
13:23jank.
13:33Hype,
13:34pero...
13:35ической.
13:36I have to say, what I'm going to watch for you in videos,
14:05and on social media,
14:07that's how graceful you're doing in our kitchen.
14:10I'm sure this is one of the firsts
14:12that you've eaten in the UK.
14:15We have experts who are joining us.
14:19Ma'am Rosalie, Ma'am Cyril, and Ma'am Susan.
14:22They are the ones that we have.
14:24They are the ones that we have for them.
14:27That's it!
14:29It's delicious. It's not dry when it's grilled.
14:36No.
14:37No.
14:38No.
14:39No.
14:40It's very nice.
14:41It's good.
14:42It's good.
14:43It's good.
14:44It's good.
14:45It's good.
14:46It's good.
14:48It's good.
14:50Japanese-inspired.
14:53But it's not good.
14:56It's good.
14:57It's good.
14:58It's good.
14:59It's good.
15:00It's good.
15:01It's good.
15:02It's good.
15:03Okay.
15:04Mayroon na po ba kayong napagkasundo ang
15:07panalo sa challenge na to?
15:09Ma'am Susan,
15:10sino po yung
15:11mas pisilin niyo yung
15:13pagkakadali ng seafoods or isla?
15:15Mas gusto ko ang sinagrawid
15:17kasi mas may pilotan eh.
15:18Tuna.
15:19Tuna.
15:20Okay.
15:21Si Ma'am Cyril.
15:22Kamusta naman po?
15:23Yes.
15:24Kasi mas prepare ko yung tanigay mo, see?
15:27Kasi mas bago siya sa panlasa ko eh.
15:30Oo, okay.
15:31Opo.
15:32Hindi ko nalasaan na fish pala siya.
15:33Parehong one.
15:35Oo.
15:36Merong may gusto.
15:37Si Ma'am Rosalie ang magiging tiebreaker natin.
15:39Ma'am, ano po ang inyong hatol sa inyong nakasalalay
15:43ang mananalo sa challenge na to?
15:45Actually, ito masarap yun.
15:47Yun.
15:48Pero mas gusto ko pa kini.
15:49Ah.
15:50Ito ba yung lasay?
15:51Para ngayon po.
15:52Ayan po, yung ating paborito yung sinuglaw.
15:56Chef Market po ang nagluto para sa atin.
15:58Thank you, bro.
15:59Ayan.
16:00Actually, kanina ko pa rin dinadali po, dinitiray.
16:02At ito naman pong mosaic natin, eh ako po yung nag-prepare.
16:07I agree naman po doon sa inyong mga comments na pareho talagang masarap.
16:11Ah, the end of the day, sana po eh na-enjoy ninyo pareho.
16:14Tapos may nakiliting panlasa na bago sa inyo.
16:21From my mom, kasi wala dito yung dad ko nasa abroad.
16:24So, para hindi siya mainip, nagtayo siya ng madeit na meriendahan.
16:29Habang tumatagal na dumadami yung mga customers,
16:33nagre-request na sila for lunch, tapos yung magdagdag na ng foods.
16:38Actually, hindi naman yun yung pangalan niya before eh.
16:40Mami's Canteen before.
16:41Kaya lang nung nag-register na kami, hindi na siya pwede kasi hindi na siya available.
16:46So, yung chunoks, galing yun sa kuya ko.
16:50Tawag niya sa akin chunoks.
16:51Tapos nung nagsimula na itong mga vlogging-vlogging na ito,
16:54naging 30 plus na yun dishes namin everyday.
16:57Ah, yung specialty, di ko alam kung ano talaga yung specialty namin eh.
17:01Kasi pag nilagay na dyan, parang halos lahat ubus eh.
17:05Tuturuan ko kayo paano mo ang pagluto ng tapang kabayo.
17:11Ah, unahin natin, lagay ng mantika.
17:14Next, lagay tayo ng bawang.
17:19Hintayin natin magiging golden brown,
17:22para lumabas yung kanyang aroma.
17:25Ito na, umpisa na natin.
17:28Ipa-fry na natin yung tapang horse.
17:34Ang tapang horse, bago pakuluan, mamarinate mo muna.
17:37Yung pinagpakuluan niya, huwag mong itapon.
17:40Dahil yung sauce ng pag-marinate,
17:42saka mo naman ibuhos pag napritong-prito mo na yung tapang horse.
17:54From my lola to my mom to me,
17:56tapos ngayon yung anak ko, Kat and Jean.
17:59Anak ko si Jean.
18:00Hindi kami nag-aral, parang instincts na alam namin gawin.
18:04Kasi nung umalis yung mom ko, nagpuna ng US,
18:06nag-stay siya ng 4 months doon.
18:08Hindi ako marumag-luto.
18:10Pero dahil siguro nasa ano ko,
18:12ginagawa ko naman, and okay naman.
18:14Naging pareho rin yung luto niya.
18:17Tapos ngayon yung anak ko,
18:19ayaw niya ng luto ko,
18:21iniiba naman niya yung luto niya.
18:23Eto, minudo na to, hindi to yung minudo pag Monday.
18:26Ang minudo namin pag Monday is minudong Tagalog.
18:30Pagka minudo Thursday is minudong pula.
18:33Pero hindi ako naglaragay ng hot dog.
18:34Eh gusto na rin naman ang mga tao.
18:35So yan na yung ginawa namin.
18:37Dumaan muna kami dito kasi eh.
18:39Bisa sa mga paborito namin yun ito eh.
18:41Kainan.
18:42Alos lahat naman masarap dito sa Junox.
18:44At saka malinis.
18:46Malinis.
18:47Hindi siya basta trabaho na kailangan mong kumita eh.
18:50Kailangan meron ka din ano.
18:52Kaya kunwari, hindi satisfied yung customer.
18:54Balik mo yung binayad niya.
18:56Basta masaya lang ako na maganda yung feedback.
18:59Tapos yung mga tao ko, madami akong tao.
19:01At gusto ko lahat sila masaya.
19:07Isa dun sa mga pinagmamalaki ni Sir Danny dito
19:14is yung inaalagaan nilang mga livestock.
19:17Isa na dyan, yung kanilang turkey or pabo.
19:22And eto, isang sikreto na ginagawa namin talaga sa restaurant
19:26tsaka sa industriya na rin.
19:27Para mas ma-ensure namin na consistent yung lasa ng mga
19:31kunyari roast chicken namin, roast beef.
19:34We do a process we call brining.
19:38So may dalawang klase ng brining.
19:40Isa is aasinan mo lang.
19:42Ito yung dry brining.
19:44Second is wet brining.
19:46Bakit mo gugustuhin mag-brine?
19:48Although medyo extra step ito, hassle ng kaunti.
19:52Pero it will ensure na manunoot sa loob yung unang-una timpla.
19:56Second is yung moisture doon sa karne.
20:00So hindi ito basta-basta magdadry.
20:02Unless of course, ma-overcook mo siya.
20:04So that's what we are going to do.
20:06Mas maganda kung may weighing scale ka,
20:09pero pag mga ganto kasing kalaki yung volume na ginagamit natin,
20:12ang tinuturo ko sa mga kusinero ko is use their sense of taste.
20:16Syempre, diba?
20:18Titimplahan natin tubig.
20:20So wet brining.
20:22Dalawang components yan.
20:24Of course, yung liquid and yung salt.
20:27Yun yung pinaka basic.
20:29What you want to achieve here is yung taste na matabang ng kaunti sa tubig alat.
20:36Yun lang yung tatandaan ninyo.
20:38Hindi dapat sakto yung timpla.
20:40Dapat mas maalat ng kaunti.
20:42Kung gusto nyo nang may sugar,
20:44dapat ang timpla nyo dito mas matamis ng kaunti.
20:47Bakit?
20:48Kasi pag inabsorb na yan nung ating meat, nung ating protein,
20:53dun na siya magpapantay.
20:55Make sure lang na huwag masyadong masyadong alat.
20:58Or matamis.
21:00This is also the part you can add in like garlic powder,
21:06paprika,
21:07peppercorn,
21:08coriander seeds.
21:09Yan yung mga usual na ina-add namin pag nagbabrine kami.
21:13You can apply this technique with any type of protein.
21:17Mga pa-fish yan,
21:19fowls,
21:21pork,
21:22beef,
21:23anything.
21:24Pwedeng-pwede.
21:25So i-dissolve nyo lang yung asin sa inyong container.
21:32And then of course, you have to taste.
21:37So at this point, sakto na yung timpla niya.
21:40Ito yung sinasabi natin na kailangan medyo mas mataas ng kaunti.
21:44Yung ilalagay nating salt level.
21:54And another rule that we follow is,
21:56syempre,
21:57habang mas mabigat o mas malaki yung tipak ng karning gagamitin ninyo,
22:01mas matagal dapat yung brining process.
22:03You're going after a chemical reaction na usually takes time.
22:09Pag mga isdang maninipis lang yan,
22:1115 minutes pwede na.
22:13Pero pag mga gantong kalaki,
22:15dapat talaga paglalaanan mo ng oras.
22:18Ilulubog lang natin yung ating pabo.
22:24Pinaka-importante rin po dito is to ensure na yung meat ninyo is fully submerged.
22:31Make sure po na huwag itong iiwan sa mainit na kondisyon.
22:37Kung mga ganito kalaki,
22:38might as well i-dip nyo ito.
22:40Ilubog ninyo sa cooler na may konting yelo.
22:43Or kung meron kayong mga walk-in sa hotels o restaurants na pinagdatrabaho nyo,
22:47yun yung perfect spot.
22:496 to 12 hours.
22:51After nyan,
22:52pwede na natin lityanin.
22:54So ito, it's been like more than 12 hours
23:11na naka-brine yung ating turkey.
23:13At ito, naka-setup na rin tayo nung ating pagliletsyonan.
23:16So we have here yung usual na ginagawa natin.
23:19So pag gagawa kayo ng inyong makeshift letsyonan,
23:22mas mapapadali kung meron kayong gantong very simple hack.
23:26So yun yung pinipi na ating lata.
23:28Diyan yung ipapatong yung ating kawayan o bakal.
23:32Depende sa kung anong meron sa inyo.
23:34And then, mas madali nyo siyang maipipihit.
23:37Yung uling natin, nangangalit na rin.
23:40So mamaya isi-spread na lang natin yan.
23:43But first, atin ang ituhog yung ating turkey.
23:46At this point, dahil nga ginamitan natin ang wet-brining technique,
23:56eh hindi na natin ito kailangang i-season or anything sa loob.
23:59Siguro pinakadadagdag lang natin dito is yung parang stuffing lang sa loob.
24:03Yung pandan natin, tsaka tanglag.
24:06Meron din tayong bawang.
24:29So based dun sa itsura ng ating turkey and of course yung internal temperature niya,
24:34eh sinasabi nila dito na siya.
24:38Paano na mag-serve?
24:51Ang tanong, malambot kaya?
24:55May potential ah.
25:04Uh, we are, we are.
25:09Uh, we are.
25:10Uh, we are.
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