- 1 day ago
Aired (November 30, 2025): The holidays are just around the corner, and Chef JR Royol is here to help you elevate your Noche Buena! In this episode, he whips up ‘Rellenong Bangus’ and ‘Afritada,’ perfect for family gatherings and potlucks. Plus, 'Sparkle' artist Bryce Eusebio takes us along on his post-training café hopping adventure to satisfy his cravings!
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For more Farm to Table Full Episodes, visit this link: https://shorturl.at/R2Tip
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LifestyleTranscript
00:00So, we're going to get our favorite season of the year.
00:08Holidays, right?
00:09Pasko, a new year.
00:11So, definitely, there are a lot of reunions there.
00:15Bonding with your family and long-lost friends.
00:19So, we must have to take some food for a couple of days.
00:23If you want to take a tip on it.
00:25Actually, hindi lang pwede mo itong dalhin as potluck or ibida.
00:31Marami akong kakilala.
00:32Ginagawang negosyo.
00:34Isa na doon, rilya ng bangus.
00:38We have here, ito yung mga oversized na bangus.
00:42Pag pang party, ito yung the best.
00:45Kasi pang centerpiece, di ba?
00:48Pero pag mga pang negosyo, yung mga dalawahan, yun yung sakto.
00:53Dalawa sa isang kilo.
00:54So, pero ito, kailangan lang natin dito is matanggal yung pinaka loob niya.
01:00So, the way we do it is, ito basically, you have your tool.
01:04This is your offset spatula or spatula, pwede na rin.
01:08Kakayurin mo lang yung loob.
01:10Make sure na hindi mabubutas yung balat.
01:13Yun lang yung rule.
01:15Mas madali, iutos nyo kay ate or kay kuya sa palengke.
01:18I think pagdadagdag lang kayo, mga lima, sampung piso, kada isang piraso, makukuha nyo na yung parang deboned na or yung parang tinanggal na yung loob niya.
01:27So, hahanapin lang natin.
01:31Yan.
01:31So, mararamdaman nyo naman, mabilis lang yan eh.
01:34Shum.
01:35Yan.
01:36So, mapapapansin ninyo.
01:38Ayan ah.
01:39So, lumuloob na yan.
01:41Yan oh.
01:41Pumapasok na siya.
01:44Mm-hmm.
01:45Alalay lang kasi
01:46ayaw natin siyang
01:49mabutas.
01:56And para lang din mapadali yung buhay natin,
01:59isasnap lang natin yung parang pinakabuntot.
02:01Until you hear the crack.
02:04Yun.
02:08So, na-detach na yung parang pinakabuntot niya.
02:12And then, once na naisagad na natin yan,
02:14all you have to do is
02:16gently
02:18sa-slide mo lang siyang pagano'n,
02:23pabalik.
02:24So, ganun lang yung parang pinakamagiging proseso niya.
02:46Yan oh.
02:49One, two, three, go.
02:51All right.
02:53Since nakuha na natin yung parang pinakaloob,
02:55ang gagawin na lang natin dito is
02:57ipo-poach na lang natin yung
02:58pinakalaman niya.
02:59Tapos, ito namang casing natin,
03:02imamarinate lang natin sa
03:03soy sauce
03:05at saka kalamansi.
03:06Honestly, I think itong step na to is something that you can skip.
03:10Yung stuffing kasi natin, meron naman ng timplayan.
03:14Tapos, overall, I think very minimal lang yung
03:17may dadagdag niyang proseso.
03:19Pero,
03:20I'm a fan of tradition.
03:22This is how I see other people do it.
03:26Kaya,
03:26nagmamarinate din tayo ng
03:27kalamansi at toyo
03:30doon sa ating casing.
03:45Once na-poach na natin yung ating
03:47bangus,
03:48tatanggalin lang natin yan.
03:52You can definitely save yung liquid
03:53for soup
03:55or yung mga
03:56diding-ding.
04:00Okay.
04:00Set this aside.
04:02Hayaan muna natin siyang lumamig.
04:04And then,
04:05enough time for us to prepare
04:06yung iba pa nating ingredients.
04:09Like yung ating patatas,
04:15carrots,
04:17and bell pepper.
04:18Especially,
04:24kapag gagawin nyo itong negosyo,
04:25ito yung pinaka-critical
04:28na step.
04:29Yung pagtatanggal ng tinik.
04:31What we do in the restaurant,
04:32alternative,
04:33is
04:34pinadadaan namin sa food processor.
04:36So, para yung mga tao
04:37hindi uubos ng oras
04:39kakatanggal ng tinik,
04:40isama nyo na siya doon
04:42hanggang sa
04:43almost maging
04:44mousse na yung
04:45maging consistency
04:46nung ating fish.
04:48So, yun yung
04:49parang pinaka-hat.
04:50Pero kung meron kayong oras,
04:52makipag-chikahan
04:54sa mga
04:54amiga nyo
04:55or amigo,
04:57pwede nyo
04:57manumanuhin.
04:59Tatawag lang ako na
04:59respack.
05:00Chef, sir.
05:01Once na mahimay na natin
05:13yung ating isda,
05:14igigisa lang natin
05:15ito kasama
05:15ng mga ingredients
05:16na pre-repair natin kanina.
05:18So,
05:19hot pan,
05:20generous amount of oil,
05:22and then pagsasamasamahin ko
05:23na yung ating
05:24sibuyas,
05:26bawang,
05:27carrots,
05:27at saka patatas.
05:31Next up,
05:35yung ating
05:36ketchup
05:39and
05:41tomato sauce.
05:48Lagay din natin
05:49yung ating
05:49raisins.
05:52And then yung
05:53ating fish.
06:01Yung ating
06:03pickled relish.
06:06Timplahan lang natin
06:06ang oyster sauce.
06:09Then finally,
06:10yung ating
06:10green peas
06:11and bell pepper.
06:16Basically,
06:17mga
06:1790%
06:18duto na yung
06:19ating
06:19stuffing.
06:21We will just
06:21let this
06:22cool down
06:23and then
06:24ipapasok na natin
06:25dun sa ating
06:25bangos.
06:26So,
06:42dinast lang natin
06:43yung harina
06:44dun sa
06:44skin side.
06:46Para lang din
06:47for color
06:48and
06:49mas lumalim
06:50yung pagka-brown niya.
06:51Finish it off
06:52with
06:52frying.
06:53So,
07:03ito naman yung
07:04ulo.
07:05Siyempre,
07:05para maisama
07:06rin natin,
07:07ilagyan natin
07:08ng stuffing
07:08saka natin
07:09ilagyan ng foil
07:10para hindi
07:11kumawala
07:11dun sa
07:12pagkakalagay niya.
07:2320-dime
07:36sir.
07:36Is this the food going?
07:38It's a hot dog.
07:40It's a hot dog.
07:44I'm going to have to eat the food.
07:46It's a hot dog.
07:48It's a hot dog.
07:50I'm going to eat it.
07:52It's a hot dog.
07:54I'm going to eat it.
07:56A.
08:03Yung timpla po ni Aling Zeny, actually, restoration business po namin itong mag-asawa.
08:11Marami po kaming pinagdaanan na business na bumagsak po magmula noong 2023.
08:17So, sabi ko sa asawa ko, since luto po yung hilig ko, gano'n, try po namin buhayin uli yung bulaluhan.
08:29Ang pangalan lang po talaga nito dati, Bulaluhan sa Blooming Treat.
08:33Last December 2024 po kasi, namatay po si Lola Senni.
08:39Tapos, na-acquire ko naman kasi lahat ng skill ko sa paglaluto sa kanya lang.
08:44Ako yung assistant niya. Ako yung taga-hiwanan Lola ko, gano'n.
08:48Tapos, taga-mix pagka naggagawa siya ng imbutido, yan ang kare-kare.
08:53Naisip ko na ipangalan siya sa Lola ko, bigyan ng credit yung Lola ko.
08:58Nagsisimula po kami mamaleng kay mag-asawa gabi.
09:01Inaabangan po namin sa Blooming Treat yung mga truck po dyan.
09:06Pag naandyan na, alam namin naandyan na yung magbababoy na suki namin.
09:09Tapos, after nyan, magdidivisorya naman po kami para po dun sa mga gulay po.
09:14Sa mga sangkap na kailangan namin.
09:16Sa gabi po, yun pong lechon kawali namin, yun po yung isa sa pinakamatrabaho.
09:22So, sa gabi pa lang po, pinapalambot na po namin siya.
09:25Tapos, morning po, 5.30 pagkagising, huhugasan na po siya.
09:30Tapos po, yung pata naman po ang isasalang namin at saka yung ribs.
09:36Ayan, ngayon po, magluluto po tayo ng kari-kari po.
09:43Sa kasikreto po, para hindi po siya napapanis agad.
09:48Gisang-gisa lang po.
09:49Ginagamit ko pong pampakulay sa kari-kari po namin.
09:53Hindi po anato powder, anato seed po talaga siya.
09:55Purong mani.
09:57Pinapagiling po namin talaga to.
09:58Wala po kaming kahit ano talagang nilalagay dito.
10:02Pero, yun nga po, ang secret recipe po ng lola ko talaga, yung mga sukat po talaga.
10:08Kailangan tama lahat yung sukat niyan po.
10:11Kumulo na po siya, tapos malapot na po siya.
10:14Ayan, pwede na po yan.
10:20Sarap.
10:21Good.
10:28Inaaral namin yung market.
10:39Naka ilang business na rin kami dito na talagang sandali lang, ganun,
10:44tapos hindi pumapatok.
10:45Kasi nga po, yung mga tao dito sa Blooming Tree,
10:47syempre hinahanap din po nila yung sulit.
10:50Sa umaga kasi talagang ang ginagawa ng mag-asawa,
10:54nagwa-worship lang kami.
10:55May papatugtog kami ng worship habang nagluluto.
10:59Naiiyak ako, minsan naalala ko siya, ganun.
11:01Tapos, minsan kinakausap ko siya na,
11:04ayan la, ano, dami kong luto.
11:06Sarap yung templa mo.
11:07Kasi pag magtitinda ka po, dapat po talaga,
11:09quality yung ititinda mo.
11:11Hindi po yung basta lang may mailabas ka lang, ganun.
11:13Na kailangan, bumalik sila.
11:16Magustuhan nila yung itsura,
11:17magustuhan nila yung lasa,
11:19babalik sila.
11:20Hindi po yung natrak lang sa una,
11:22tapos hindi na babalik.
11:23Tapos, masisiraan ka pa, di ba?
11:25Masasabi, di naman masarap dyan, ganun.
11:36Hello, everyone.
11:37My name is Bryce Eusebio,
11:39and we're currently here at GC Studios.
11:41Hello, my name is Chesca Young-Oliveras.
11:44I'm one of the owners of GC Studios.
11:46I'm actually familiar with this place na,
11:48because most of my friends really do classes here,
11:50pero it's my first time being here,
11:51and I'm actually very excited,
11:53kasi actually,
11:54merong cafe dyan sa labas,
11:56so perfect yan.
11:57So pagkatapos ko sumayo,
11:58actually, saseo tayo mamaya.
11:59Meron po magtuturo sa akin.
12:01And after dancing,
12:02kakain po tayo,
12:03titikman natin ang kanila mga drinks
12:04at mga food.
12:09Kung todo bigay si Bryce
12:10sa kanyang dance training,
12:13bumahataw rin ang move sa kusina.
12:16My name is Kat Alcala.
12:30I'm the owner of the Good Coffee Club Cafe.
12:38So ang concept namin is all-day breakfast.
12:41We serve all-day breakfast
12:42sa alfresco dining.
12:44I made sure lang na unique siya,
12:48which is,
12:49nag-focus ako sa mga classic silog dishes,
12:55pero nagbigay kami ng twist.
12:58Ready ang pagkain!
13:02Kamusta na kaya sa dance studio?
13:07Mukhang mapapa-extra rice si Bryce.
13:09Sa! Sa! Sa! Sa!
13:11We're actually three owners.
13:14My sisters.
13:15We offer different genres of classes,
13:18but mainly hip-hop and street dancing.
13:20So we teach choreography classes,
13:22foundation classes.
13:24We also teach k-pop
13:25and different kids' classes.
13:27And go!
13:32Okay.
13:33Actually,
13:34isa sa mga favorite ko po din kasing sa iwa ng hip-hop.
13:36So, grooving,
13:38feeling the music.
13:40It's really
13:40a good feeling po.
13:43Kasi parang,
13:44medyo matagal-tagal na rin po kasi
13:45ako hindi nakakapag-dance class
13:46due to a busy schedule.
13:48So, yeah.
13:49I think this is a sign
13:50para magbalikloob na ulit
13:53sa consistent training.
13:57Ah, wait!
13:57Paano yung puto?
13:59As an artist kasi,
14:00I mean,
14:01we're on call eh.
14:02So, like,
14:03you won't know, di ba?
14:04Like, maybe tomorrow
14:05you're gonna dance.
14:06You're gonna have to dance.
14:06And, like, you're gonna...
14:07Siyempre, nandaming manonood sa'yo.
14:09And you really have to do your best.
14:11Pero in order to give the audience
14:13a really good performance,
14:16kailangan talaga mag-training, guys.
14:18I think this studio
14:19is a safe space for everyone.
14:21May you be a beginner dancer,
14:23intermediate or advanced,
14:24open siya for everyone.
14:26It gives you the confidence
14:28na I feel like
14:29when you get into the studio,
14:31you can be a
14:32whoever you want to be.
14:34As long as
14:35tatatangan mo lang,
14:37you just have to step into that zone
14:39and feel free to do
14:41whatever you want to do.
14:43So,
14:45mga food explorers,
15:13I'm here again.
15:14So, as you can see,
15:15kakagaling ko lang po sumayaw.
15:18Medyo, nakita nyo naman na
15:19medyo,
15:19medyo nag-struggle ako ng konti
15:21kasi medyo matagal po
15:22ang aking last training.
15:25At gutom na gutom na ako.
15:27Sakto,
15:27meron pong
15:28good coffee club sa labas.
15:30Yun nga po,
15:31ang maganda dito
15:31sa dance studio na to
15:32is after dancing,
15:34you can literally
15:34eat right after.
15:35So,
15:37pakilala ko na lang din sa inyo
15:39or introduce ko sa inyo
15:40yung ating mga inorder.
15:41So,
15:41chasso adobo
15:42with marinated softballed egg.
15:44Mahilig ako sa meat,
15:45mahilig ako sa itlog.
15:46So,
15:47perfect na perfect.
15:48Cheers!
15:49Sarap!
15:58Mas yung sarap!
15:59Hindi na wala yung
16:00taste ng adobo.
16:01It's kind of sweet,
16:02which I like,
16:03personally.
16:05And talagang pinaka-favorite
16:06part ko yung
16:07smoky yung lasa niya.
16:08Bagay na bagay talaga
16:09siya sa itlog.
16:10And ang sarap din yung itlog,
16:11well,
16:12marinated siya.
16:15So,
16:15I'm gonna rate it
16:1610 out of 10.
16:17And then,
16:18our next dish is
16:19honey glazed tuyo
16:20with scrambled egg.
16:22Hindi ako madalas
16:23kumain ng tuyo.
16:25Pero,
16:25let's see.
16:31Oh!
16:34Gutom lang ba talaga ako?
16:35Masarap talaga yung pagkain.
16:38Then,
16:39masarap talaga siya.
16:40May twist din siya eh.
16:41So,
16:41it's like honey glazed,
16:42diba?
16:42Ako,
16:43may nai-tuyo.
16:43Siyempre,
16:44andyan yung alat.
16:45Maganda na
16:46nababalance
16:46ng honey glazed nila
16:48yung alat.
16:49And it comes perfectly
16:50with the egg.
16:52So,
16:52I'm gonna take a second bite
16:53kasi,
16:54malakas ako kumain.
16:56Mmm,
16:5710 out of 10 din.
16:59Actually,
16:59this is
17:00very interesting
17:01kasi it's called
17:02pad krapaw.
17:03It's like a Thai dish.
17:05Tikman natin.
17:06Sarap!
17:07Ang nakapagbigay ng Filipino twist dito
17:15is,
17:15imbes na basil daw
17:16ang toppings,
17:18ang nilagay nilang toppings,
17:19chicken skin.
17:21Parang
17:21chicharon flavor,
17:23parang
17:24the fatiness,
17:25the flavor of the chicken,
17:28tas yung crunch din.
17:29It blends well
17:30with the
17:30pad krapaw itself.
17:31If you're that type of person
17:32na mag-explore lang talaga,
17:34this won't let you down.
17:35Sarap, guys!
17:36Yun yung food
17:37ngayon.
17:38Pupunta naman tayo sa drinks.
17:39Tikman natin na si salt latte nila.
17:53Isa sa mga gusto kong,
17:54like,
17:55dun ko masasabi kong
17:55masarap ang isang drink,
17:57ayoko na masyadong strong.
17:58This drink,
17:59it's not that strong.
18:01Hindi siya in your face,
18:02boom, coffee,
18:02boom, sea salt, no?
18:04Very subtle flavors,
18:05pero it's a good mix.
18:07Next,
18:07caramel macchiato.
18:09Ay, ang cute oh!
18:10Parang may drawing.
18:12It's not that sweet.
18:14Kahit mas mainit siya.
18:15Parang,
18:16parang feeling ko kasi
18:16pag mas mainit yung drink,
18:18mas nagbibigay siya
18:18ng sweetness.
18:19Parang ganun,
18:20for example,
18:20yung flavor,
18:21mas hinaheiten niya.
18:22Pero,
18:24drinking it,
18:26you can tell it's caramel,
18:28pero hindi siya
18:29OA.
18:31May bias.
18:33Sorry.
18:33Narinig ko pa lang
18:34yung hazelnut eh.
18:35So yan,
18:35one fact about me,
18:36I love hazelnut.
18:37You know what I really like
18:40about their drinks?
18:41Hindi siya nakakaumay.
18:42Kaya ko itong inumin
18:43ng inumin
18:44at parang
18:44kaya kong uminom
18:45ng second glass pa
18:46of this one
18:46kasi
18:47hindi siya overly sweet.
18:49So yan,
18:49mga food explorers,
18:50nandito po yan
18:51sa Cubao.
18:52Napakalapit.
18:53Sumayaw tayo,
18:54magpakapagod tayo,
18:55at kumain tayo
18:56pagkatapos
18:57ng napakasarap
18:57na mga pagkain.
18:59I'm inviting everyone
19:00to please visit us
19:02at GC Studios,
19:04add us on
19:05at thegoodcoffeeclub.ph
19:07sa Instagram,
19:08and same din
19:09sa Facebook.
19:10One of the favorites
19:17dito sa Cavite
19:19is yung kanilang
19:20afritada.
19:22Afritada na kadalasan,
19:24patatas,
19:26carrots yung kasama.
19:27Dito,
19:28siguro,
19:29ibang version lang
19:30kasi gumagamit sila
19:31ng kamote.
19:33Paghanda ako kayo niyan,
19:34saktong-sakto to,
19:35pwedeng dalhin
19:35sa mga parties.
19:37Siyemple,
19:37lalong-lalong
19:38na pag may mga balikbayan
19:39kayong darating,
19:40yun yung naghahanap sila
19:42ng mga
19:42nakasanayang pagkain.
19:45Eto,
19:46pasok na pasok yan.
19:47So we have here
19:48our Kasim.
19:57So,
19:58for our first step,
20:00oil
20:00sa pan.
20:06So,
20:34habang binabrown natin
20:36yung ating Kasim,
20:38tayo na at maghiwa
20:39ng mga
20:40pang-isa.
20:49Sibuyas.
20:59Matis.
20:59Season natin na
21:18ang patis.
21:26And
21:27yung ating tomato sauce.
21:28Busan lang din natin
21:41ng stock.
21:54So,
21:55kayaan lang natin ito
21:56mag-simmer
21:56hanggang lumabot yung karne.
21:57Since medyo malapit
22:03nang lumambot
22:04yung ating baboy,
22:05prepare na natin
22:05yung ating kamote.
22:16Yung ating
22:16bagu beans naman.
22:19Ito sila rin
22:19yung nagtanim nito.
22:20Tapos,
22:20tapos adjust ko lang
22:28ng kaunting
22:29tamis.
22:36Ayan o,
22:37naglalaro na yung
22:38sarap
22:39nung lambot
22:39nung ating
22:40taba.
22:41Perfect para
22:41ilagay na natin
22:42yung
22:42ating kamote.
22:44This would
22:44cook siguro
22:456 minutes.
22:47And then,
22:49ihahabol na natin
22:50yung iba pang gulay.
22:51Ayan.
22:56Ayan.
23:11So,
23:12subukan natin
23:13yung ating
23:14kamote.
23:16Bendy may resistance
23:17pa ng kaunti.
23:19Pero,
23:19okay na yan
23:19kasi lalagay naman natin
23:21yung ating bagu beans.
23:29So,
23:29luto na yung ating baboy,
23:31yung ating kamote,
23:32tsaka yung ating bagu beans.
23:34I-finish lang natin
23:34with our pet chai.
23:51Okay.
23:52Luto na yung ating afritada.
23:54Pwede na mag-serve.
23:54Thank you,
24:10chef.
24:10Let's go.
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