- 2 days ago
Aired (December 7, 2025): Dahil ilang araw na lang ay Pasko na, kabilaan na rin ang mga handaan at kainan! Kaya naman sa episode na ito, ituturo sa atin ni Chef JR Royol kung paano ma-achieve ang classic Pinoy-style Spaghetti na perfect pang-Noche Buena o potluck sa parties! Makakasama rin natin si Kapuso cutie Josh Ford upang dayuhin ang Czarina’s All-Day Filipino Dining sa Marikina City!
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
00:00Growing up, wala talaga akong maalala na na-staple naming handa sa Pasko kasi, yun nga, pagayon ng mga naikwento ko in the past,
00:18medyo nomadic yung lifestyle namin kasi kung saan-saan kaming lugar tumitira, from Benguet to Lobo, Batangas, to Mansalay, Oriental Mindoro, tapos Las Piñas.
00:32So wala talaga kaming parang naging tradisyon na Nochebuena.
00:38Pero, isa dun sa natatandaan kong hinahanap-hanap ko nung bata ko is yung papasikat nga noon na yung matamis na spaghetti.
00:50So, papakita ko lang sa inyo yung version ko ng Pinoy style spaghetti.
00:55Prepare lang natin yung ating carrots.
01:00Meron din tayong celery.
01:07Onions.
01:10Tsaka garlic.
01:17So, nakapag-bisunplus na tayo.
01:19I will normally start with my meat.
01:22Nagay lang tayo ng konting oil.
01:26Kaya na-preheat na rin natin yung ating wok.
01:37So, I'm using one-in-one.
01:41Ibig sabihin, one part ng ground beef, one part ng ground pork.
01:52Of course, pwede ninyong gamitan ito ng kung gusto nyo ng beef lang or pork lang.
01:58Sa akin kasi, kaya ako nagmi-mix ng pork and beef.
02:01It's because yung fat content na meron doon sa ating pork.
02:06Medyo nag-sweat na yung ating meat.
02:08Talagay lang natin yung ating miripwa, carrots, our celery, our onions, saka yung ating chopped garlic.
02:20Seasonan natin yung ating salt.
02:29Hindi tayo pamunta.
02:31Once na nakikita na natin na nag-evaporate na yung moisture from our meat,
02:40ayoko siya actually matosta.
02:42Ang mangyayari kasi, doon sa ating pinaka-sauce,
02:45kapag na-brownin nyo yung ground meat,
02:47eh, hindi kaaya-aya, mararamdaman mong dry na dry pa rin yung meat niya.
02:52So, gusto ko pa rin ma-preserve yung texture ng ating ground meat.
02:55Kaya, at this point, isusunod ko na yung ating tomato sauce.
03:01So, at this point, okay na yung ating salsa.
03:08We are about to finish it by adding yung ating hot dogs.
03:12And, ito yung magpapatamis doon sa ating sauce, condensed milk.
03:23Actually, itong recipe na ito, something na hanggang sa hotel, eh, bit-bit ko rin.
03:32So, yun yung parang pinaka-naging standard recipe namin.
03:36Especially for mga events na may mga bata akong bisita.
03:39So, ready na yung sauce natin.
03:47And then, yung noodles na lang.
03:51So, using the same pan, dito tayo magluluto ng ating noodles.
03:57Pinaka-importante, kapag magluluto kayo ng, kunyari, isang kilong biglaan,
04:01make sure, number one, malaki yung inyong vessel.
04:06Pangalawa, rolling boil yung ating tubig.
04:10Ang mangyayari kasi yan, kapag masyadong makipot or masikip yung inyong lutoan,
04:15tapos hindi rolling boil, doon magdidikit-tikit yung inyong pasta.
04:20And, make sure na i-agitate natin ng kaunti.
04:22And then, habang bumubulwak siya, season na rin natin.
04:27Now, for this, I'm gunning for dagat-level na alat.
04:32By doing so, may ensure nyo na yung pagkakatimplan natin,
04:36e, manunuot hanggang doon sa pinaka-pasta natin.
04:39Especially yung timplan na yan,
04:42ina-apply namin yan, kunyari, pag mga alyo-olyo,
04:46yung hindi masyadong masarsa, yung babalot sa kanya.
04:50Kailangan mas mataas talaga yung timplan natin doon sa ating pasta water
04:56para mas may ma-absorb pang flavor yung ating noodles.
05:01And, as you're swirling it,
05:03make sure na huwag masyadong aggressive kasi at this stage,
05:06brittle pa yung ating pasta noodles.
05:08So, kapag medyo naging agresibo kayo masyado,
05:12magpuputol-putol, hindi masyadong maganda for presentation.
05:14We're close to al dente na yung ating pasta.
05:23Kung makikita nyo, meron niyang tuldok.
05:27And, eto pa yung isang magandang tip.
05:29This is something na we practice specially sa hotel kasi bultuhan,
05:33bangkete yung tirada namin doon.
05:36So, pag mga gantong pasta, typically, yun nga, niluluto namin talaga to.
05:39So, kunyari, ang event namin is dinner.
05:43Siguro mga alas dos, alas tres.
05:45Sinasalang na namin yan para hindi rin kami nagkukumahog.
05:49Tapos, para ma-preserve natin yung texture,
05:51we cook it slightly undercooked.
05:54Kasi, as we always say,
05:56meron pa tong carry-over cooking.
05:58And, para hindi rin maglabas siya masyado ng starch,
06:01what we do is actually this is the perfect time
06:04kung kailan tayo dapat maglagay ng oil.
06:08So, we have our olive oil.
06:10Generous amount ng olive oil.
06:16Tapos, immediately, pinalalamig namin ito para,
06:20ayun nga, hindi ma-overcook,
06:23tapos hindi maglabas ng mas maraming starch
06:26yung ating pasta noodles.
06:29So, eto na.
06:30Malin namin serve.
06:31So, let's walk.
06:48So, let's walk.
08:20Papano naman po ang templahan nito, ma'am?
08:23Mas sarap ako mga 2 to 3 days nakamarinate siya.
08:26Okay.
08:29May pampalambot po ba kayo sa karmeng nilalabay?
08:31Ah, wala.
08:32Wala kami ginagamit na papalambot yan.
08:36Walang meat tenderizer pero alambot.
08:40Tsaka talagang fresh yan.
08:41Mm-hmm.
08:41From one reyna ng barbecue sa Pasay to another, sama natin si Ma'am Danica.
08:49Ma'am Danica, kayo po ang representative ng isa pang original na reyna.
08:54Mami Doray po.
08:55Si Mami Doray, mas nauna ng kaunti kay Ma'am Susan.
09:01Since 1969 daw po.
09:03Ano yung sikreto ng Ma'am Susan at saka Ma'am ni Doray para maging matagumpay yung kanilang negosyo?
09:09Pakikisama.
09:10Pakikisama?
09:11Siyempre, kailangan. Makikisama ka rin sa'yo.
09:13Pakikisama po ba yan sa customer o punte mo sa empleyado?
09:16Pakikisama sa customer kahit sa empleyado, kahit sa mga kasama niyo po rito sa palito.
09:20Maging tapat sila sa customer.
09:22Tapos, siyempre, pag suki mo, alagaan mo.
09:25Talaga namang one-stop shop ang pwesto ng dalawa nating barbecue queens.
09:29Dahil mabibili mo rin sa kanila ang iba pang bida sa pampaskong handaan.
09:33I was 23 years old when I had a love life with Marvin.
09:45And then sabi ko noon, ang pinagpipray ko, kailangan pag nagkaroon ako ng boyfriend, yung same industry ng work ko.
09:52So, pinagpray ko na sana yung makatagpo ko is also a chef para at least magkaintindihan kami in terms of career and personal life.
10:04Natupad na malahat ng prayers ko. Isa lang ang hindi ko natupad.
10:08I mean, ang hindi natupad sa prayers ko. Hindi siya marunong kumanta.
10:13Ang pastry chef na anak ng isang teacher at mango farmer.
10:17At ang chef na lumaki sa pamilya ng mga batanggenyong kusinero.
10:21So, definitely set the stage for a Pinoy cuisine where sweet and savory collide.
10:26Ang partnership naming dalawa is that building one flavor of life together.
10:33Some of my friends suggested that bakit hindi mo gamitin yung pangalan mo?
10:38Siya to, yung concept na to.
10:40Kasi gusto ko na mailabas din niya kung ano yung talent niya, kung ano yung specialty niya,
10:46para at least paras kaming nasa spotlight.
10:49Masaya kasi unti-unti natutupad namin yung mga pangarap namin.
10:54Hindi lang para sa aming dalawa, kundi para sa pamilya namin.
10:57Yung mga paborito namin pagkain, nandito na rin.
11:02So, combination ng family at saka passion.
11:06Kaya nabuo namin itong Filipino restaurant.
11:10Dito sa Charina's All Day Filipino Dining, talaga namang mararamdaman natin ang pagmamahala nila Chef Charina at Chef Marvin.
11:20A love that extends to different families who want to create lasting memories while savoring their unique recipes.
11:26Makarelate din kaya si Josh Ford sa kanila?
11:30Hello mga food explorers! It's Josh Ford here.
11:38At syempre napakinggan natin ang very inspiring story nila, Chef Marvin and Chef Charina,
11:42sa paggawa nitong magandang restaurant nila sa Marikina and Charina's All Day Filipino Dining.
11:47Kaya guys, puntay dito.
11:48Kasi looking at the food right now, it doesn't look like a common Filipino food.
11:52So, first of all, we have the soft roast with homemade dips.
11:59Alright, let's start it off with the avocado hummus.
12:03Oh my!
12:08That is really nice.
12:10Lasa talaga siyang avocado. It's real avocado.
12:13So, ito naman ng liver patty.
12:15Try natin yan, guys.
12:16With a good bite.
12:17This has a stronger taste daro ng avocado.
12:23Ito very, ano, very rich in flavor and safe.
12:26Sobo ng sarap, ha?
12:27As in, ako, hindi ako fan ng liver.
12:29Pero ito ang masarap na liver.
12:30Ayun yung liver na kakainin ko.
12:32Enjoyin natin ito.
12:34We're gonna put the liver patty,
12:36ayan, across the soft bun,
12:38mango salsa,
12:39sa itaas.
12:45Oh!
12:46Mm-hmm!
12:47Totoo nga!
12:49Oh, that's nice!
12:50Wow!
12:51Ngayon, tayo naman natin yung hot honey.
12:54And let's look.
12:55Look at yan.
12:56That looks spicy.
13:02Mm!
13:03Oh!
13:05I like that!
13:07This is, this is like,
13:09sweet.
13:10Sweet na may parang,
13:12pagkakaya mo may sipa eh.
13:13Sa likod, parang,
13:14mm!
13:15That's nice!
13:17So yun na guys,
13:18meron naman tayong mini okoy.
13:20Pero it's not your normal okoy,
13:21yung mga may shrimp.
13:22Ito, veggies.
13:23And syempre,
13:24our homemade avocado hummus.
13:28Let's give it a good bite.
13:33Mmm!
13:33Mmm!
13:34Ako, I personally need up okoy.
13:36Ang sobrang sarap po nito.
13:37Yung crunchiness niya,
13:38at yung softness sa gitna,
13:39parang perfect balance.
13:41Kasabihin ako ako,
13:42yung vinegar.
13:43Yung ating nang saw-saw yan.
13:44Para lang,
13:45have a good bite of that.
13:49Mmm!
13:51Wow!
13:51Chef, take out please.
14:08Sarap.
14:08Very refreshing.
14:10Now, let's move on to the
14:11ginataang Batangas Caldereta.
14:14Ang istorya kasi niyan,
14:15maraming punong nanyog sa Batangas.
14:18So, isa yan sa hinahalo nila
14:19sa Caldereta.
14:22So, para mag-level up.
14:23So, nagdadagdag siya ng
14:24creaminess sa Caldereta,
14:27which is masarap na combination.
14:29Tikman natin yan.
14:32Explosion of flavor stuff for sure.
14:33Let's try it out.
14:37Mmm!
14:38Oh my!
14:40That is really nice.
14:41Sarap.
14:42This tastes like home for me.
14:44Aaminin ko.
14:44Ako, my mama ko,
14:45kasi may hindi talaga siya
14:46magluto ng Caldereta
14:47and very familiar yung taste.
14:49That is really good.
14:50Pistachio cream pesto
14:52and shrimp pasta.
14:53So, kita niyo guys,
14:55ito yung mango,
14:56ito yung pistachio cream,
14:57ito yung mga shrimp,
14:58at ito yung pesto pasta.
15:01At ang sabi nila sa akin,
15:02the best way to eat this
15:03is to mix everything together
15:05para we have a mix of flavors.
15:07Mmm!
15:14Wow!
15:16And guys,
15:16we've come to the main event.
15:18Ito na ang
15:18Hazarina's Pistachio Kare-Kare.
15:21So, since trending ang pistachio,
15:23para maging relatable
15:24din siya sa market,
15:26gumawa kami ng pistachio
15:27kare-kare.
15:29Hindi siya typical na yung
15:30mane lang,
15:31like peanut butter,
15:32pero ang ginamit namin
15:33is fresh pistachio.
15:35Kaya kami nagkaroon
15:36ng signature pistachio
15:38kare-kare.
15:39Ooh!
15:40Ho-ho-ho!
15:41Ho-ho!
15:44Sa akin, ito lahat.
15:51Ooh!
15:52That's good!
15:53It's very soft
15:54and parang it melts
15:55in your mouth.
15:56The roast beef melts
15:57in your mouth.
15:57That is...
15:59Wow!
16:00That is really good.
16:01Mmm!
16:03Mmm!
16:10Buling,
16:11ifreflect si Josh Ford
16:12ang kanyang barista skills.
16:14This time,
16:14sa kusina ng Sharinas
16:16where he'll create
16:17two of their thirst quenchers.
16:20So, Kuyo Lu,
16:21ano po ba
16:21ang una natin gagawin?
16:22Ang una natin gagawin
16:23is the
16:24I-sunny citron
16:25and ginger tea.
16:26We have our,
16:27ano na,
16:27portion for the
16:29I-sunny citron.
16:30Ah, naka-ready na siya?
16:30Yes.
16:31Cut some diamonds,
16:32then i-transfer natin
16:34tsika sa glass.
16:35Put some
16:36cold water.
16:38Yung...
16:39this one
16:40for the garden.
16:41Roast mo eh.
16:42Yes.
16:43Roast mo.
16:43So, ngayon,
16:44sa mga coffee lovers,
16:45they have their
16:46very own latte.
16:47Ano po ba yung latte?
16:48Yes.
16:48We have our
16:49signature
16:50Patis Caramel Latte.
16:51Patis?
16:51Yes, po.
16:52Papatigin ko mo na sa'yo.
16:53Eh, ako?
16:54Patigin niyan.
16:55Yes, po.
16:55Jitai Jen.
16:58Uy!
16:59Alam, dami niyan, eh!
17:00It's not like caramel,
17:02pero...
17:03Ayan na,
17:03namay ko yung patis.
17:05Oo, namay ko yung patis.
17:07Salty siya.
17:08Cheers.
17:09Tiyempre,
17:09we're gonna try everything
17:10kasi we're food explorers.
17:11So, nice, G.
17:17Oh, it's not too bad.
17:19Gagawin na natin yung
17:20Ice Patis Caramel Latte.
17:25Hanggang ilaw na na ba?
17:2680 grams po.
17:26Mga three-fourths po.
17:38Mga three-fourths po.
17:39Yeah, okay.
17:40Hanggang ma-pull yung time.
17:44That's it.
17:4620 grams po.
17:49That's good.
17:49At ang reward natin
17:56sa kanyang pagbabarista ng wagas,
17:58matatamis na panghimagas.
18:01And of course,
18:02now,
18:03I am joined by
18:04Chef Serena.
18:05Hi.
18:06Kaya yan.
18:07This one,
18:07this is simply coconut kasi.
18:08Typically,
18:09we used to eat
18:10coconut macaron,
18:12yung nasa parang
18:13maliit na cupcake.
18:14Yeah.
18:14So,
18:15since sobrang favorite ko yun,
18:17ginawa ko siyang cake.
18:18Let's try it out.
18:20So,
18:20it's like the...
18:22Tanda ka.
18:24Hmm.
18:26Pero ito.
18:27Pero ito eh.
18:27Ito,
18:28curious po ako dito eh.
18:29It's a cake na may patis.
18:31Yeah,
18:31okay.
18:32So,
18:32with patis.
18:33Ito naman,
18:34si chocolate patis caramel.
18:36Di ba,
18:36typically,
18:37pag gumagawa tayo ng caramel,
18:38ang ginagamit natin
18:39pang balance ng sweetness niya
18:41is salt.
18:41Salt.
18:42Parayal.
18:42Yes.
18:43So,
18:43since we want to
18:45modernize or elevate,
18:47mas masarap kasi minsan
18:48ng patis na pampahalat.
18:52Mmm.
18:53Oh,
18:54I like that.
18:54A blend?
18:55Mmm.
18:56Chef,
18:57ang sarap po ito,
18:57chef.
18:58I really like that one.
18:59So,
19:00this one is the La Presa
19:01strawberry shortcake.
19:03Most of the strawberry shortcake
19:05kasi they are just using
19:06the jam.
19:07But,
19:07here in Zarina,
19:09we use the fresh
19:10strawberries
19:10to add more texture.
19:13Nilagyan natin siya
19:14ng
19:15almond nuts.
19:18Oh,
19:19wow.
19:21That is very nice.
19:22At ito naman po.
19:23Yeah.
19:23I've personally tried
19:24the original Dubai chocolate.
19:26Yeah.
19:27It's really nice.
19:28And now,
19:29may cake na po kayo.
19:30Yeah,
19:30oo.
19:31So,
19:31this cake,
19:32we call this
19:33as pistachio
19:34canapi cake
19:35or kunafa cake.
19:36Inspired siya dun
19:37sa Dubai viral
19:38chocolate
19:39na Filipino din
19:41yung creator.
19:43It's not super sweet
19:44and it's not super like
19:45masakit sa lalamunan.
19:47Yeah.
19:47Perfect balance na po talaga.
19:49Thank you for that,
19:50Joss.
19:50Kasi pag gumagawa
19:51talaga ako ng cake,
19:52gusto ko yung
19:53binibigay ko sa guest namin
19:55is the same
19:56thing
19:57na yun yung
19:58nililook forward
19:59ko.
20:00Iniimbitahan po namin
20:01kayong bisitahin
20:02ng aming
20:02social media platform.
20:04I-search na lang po
20:05ang
20:05at
20:06Zarina's
20:07Retro.
20:07Pag Pasko,
20:15kadalasan,
20:16ito yung mga panahon
20:17na
20:17labasa na
20:18kanya-kanyang
20:19alas ng mga recipe.
20:20So,
20:21ano nag-umpisa ako
20:22magluto,
20:23nahahasela na
20:24akong mag-debone,
20:25mag-tanggal
20:26ng buto
20:26ng chicken.
20:27So,
20:28ito yung ginawa
20:29kong sariling version.
20:30Ito yung
20:31aking chicken curry.
20:32So,
20:33we have here
20:34our chicken.
20:35Farm-raised ito.
20:36Typically,
20:37I would worry
20:38na gamitin ito
20:39kung hindi braising
20:40or any other
20:41cooking
20:42or long
20:42process of cooking
20:44kasi
20:44tough yung meat.
20:46But since
20:46we will be
20:48chopping it naman,
20:49curry lang.
20:51Dahil farm-raised,
20:53eh,
20:53mas malalim yung
20:54lasa niya.
20:55Mas malinam-nam,
20:56mas maraming
20:57taba-taba.
21:01So,
21:02okay na yung
21:03ating
21:03ground chicken.
21:05Let's proceed
21:05doon sa ating
21:06pag-fill.
21:08Let's season this.
21:10Some salt.
21:11And then,
21:12yung salt natin
21:12would serve as
21:14parang pinaka-binder
21:15na rin natin.
21:16So,
21:17habang pinagsisat natin,
21:18habang pinagreact natin
21:19yung salt doon
21:20sa protein
21:20ng meat,
21:21chop naman natin
21:22yung ating onions.
21:28Lagay lang din natin
21:29yung ating sibuya
21:30sa ating
21:30ground chicken.
21:34Next up,
21:35yung ating raisins.
21:37Next up,
21:38yung medyo
21:39sosyal na ating
21:40ingredient
21:40na medyo may
21:41kamahalan,
21:42pistachio.
21:43Now,
21:43the only reason
21:44ito yung ginagamit ko
21:45is for color.
21:46Pero if you're
21:47concerned with
21:48budget,
21:49you could definitely
21:50use
21:50mani,
21:51cashew.
21:52So,
21:53yung parang
21:53pinaka-stuffing natin
21:54at this point,
21:55ready na yan.
21:56Pwede na natin
21:56i-layer
21:57doon sa ating
21:58loaf pan
21:59or kung meron
22:00kayong lanera
22:00sa bahay,
22:01pwede pwede rin yun.
22:04Then,
22:05para lang din
22:05may presentation tayo,
22:07kumagamit tayo
22:08ngayon ng bacon.
22:09Siya yung parang
22:10pinaka-magiging
22:11cover.
22:12Nung
22:13ating
22:14terrine,
22:15na kung
22:16galanti naman ito,
22:17kunyari,
22:17imbis na
22:18chicken skin,
22:20eh,
22:20ito yung parang
22:21magiging
22:21presentation side
22:22natin.
22:22Pero bago natin
22:23ilagay yung
22:24ating stuffing,
22:25ilalagay lang din
22:25natin yung
22:26extender
22:27slash
22:29para mag-absorb din
22:31ng excess moisture.
22:33Kasi syempre,
22:33magtutubig yan.
22:35Kapag
22:36ang nangyari,
22:38tinanggal mo sa casing
22:39or
22:39pinag-send mo na siya,
22:41kunyari kahit
22:41punong-puno ito,
22:43mangyayari,
22:43i-impis.
22:44So,
22:45para maiwasan yun,
22:46para plump pa rin siya,
22:47kahit pa paano,
22:49mag-a-add tayo
22:49ng breadcrumbs.
22:51So, at this point,
22:52pwede na natin
22:52isalin dun sa ating
22:53container.
23:02So,
23:02na-stuff na natin
23:03yung ating
23:04meat mixture dun
23:05sa ating
23:05loaf pan.
23:07I-overlap lang
23:08natin yung ating
23:08mga bacon.
23:16The method of cooking
23:18that we will be using
23:18for this is
23:19steaming.
23:21You can definitely
23:22bake this in the oven.
23:25I find it lang
23:26na mas pantay
23:26yung cooking process
23:28or yung
23:29nagiging end result
23:30kapag
23:31ganitong
23:32steaming
23:33yung ginagamit natin.
23:35Isi-steam lang natin ito
23:36for about
23:3645 minutes
23:37to an hour
23:38and then after nun,
23:39pwede na tayo mag-serve.
23:48Habang naghahanda tayo
23:57sa kapaskuhan,
23:59naway mag-ibabaw pa rin
24:00sa atin
24:00ang tunay na diwa nito.
24:03Pagmamahalan.
24:04At dito sa Farm to Table,
24:06we'll never get tired
24:07of spreading love
24:08and holiday cheer
24:09one dish at a time.
24:11you
24:131
24:151
24:16m
24:1745
24:17u
24:1920
24:19Vincent
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24:257
24:267
24:277
24:28eli
24:287
24:2813
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24:3016
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