- 4 hours ago
- #farmtotable
Aired (March 1, 2026): It’s a POQUI-POQUI party! Chef JR Royol invites Chef Chad Gomez to cook different versions of this original Ilocano dish. How will the chefs elevate this Filipino favorite? Find out in this episode of #FarmToTable.
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For more Farm to Table Full Episodes, visit this link: https://shorturl.at/R2Tip
Watch the full episodes of your favorite GMA shows on the new GMA Play app.
Download now on Google Play and App Store.
Also available on GMANetwork.com/GMAPlay and Android TVs!
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LifestyleTranscript
00:06Exciting time na naman para sa atin dito sa Farm to Table dahil meron tayong makakakulab na isa sa mga
00:12kaibigan na ating chefs na talaga namang carving his own path sa industriya ng kulinaria at pagre-restaurant.
00:19Kumahakot lang naman ito ng mga awards sa iba't ibang competition and very interesting kasi Ilocano, natang-tangkonan nga Ilocano
00:26kasi galing ng Ilocos, narbakan yung ating kaibigan.
00:30So makakasama natin ang ating kaibigan, Chef Richard Gomez or Chef Chad.
00:35Thank you, Chef.
00:36Chef, yan.
00:37So si Chef Chad, tsaka ako nag-usap na siguro one of the most recognizable Ilocano dish aside sa mga
00:45usual nating pinakbet and all is yun nga, yung Pocky Pocky.
00:49So pag Pocky Pocky, Chef Chad, ano ba yung pinaka main ingredients na dapat meron?
00:54Ang main ingredients, Chef, ng Pocky Pocky sa Ilocano is kailangan natin ng eggplant, tapos kamatis, onion, garlic, tapos siyempre
01:03yung itlog, binder natin, then, Chef, pepper and salt for the taste and siyempre yung Pocky Pocky natin.
01:10So meron tayong sarili-sariling interpretation?
01:12Yes, Chef. Yung traditional way yung gagawin ko ngayon.
01:15Siyempre, para mabigyan din namin kayo ng ibang approach, pag nagkaroon ng pagkakataon na same ingredients yung meron kayo sa
01:22inyong pantry, e, ibang atake naman yung may bibigay nyo.
01:24I'll be making Pocky Pocky pa rin, pero in a soup style.
01:29So, Chef, ready ka na dyan?
01:30Yes, Chef. Ready na.
01:31Tara, collab na tayo, Chef.
01:32Okay, Chef. Let's go.
01:34Alright.
01:34Talong natin, siyempre, kailangan natin ito soken para magpan yung air niya pag i-grill natin.
01:39And aside from that, mas madaling makaka-penetrate yung heat doon sa loob ng ating talong.
01:45Yes, Chef.
01:46Sa mga bahay nyo, pwede nyo din gawin ito sa uling.
01:48Chef, Chad, sa restaurant mo sa Narvacan, nagsiserve ka rin ba ng Pocky Pocky?
01:53Yes, Chef. Yan yung bestseller ko sa napinupuntahan ng mga visitors sa restaurant ko.
01:59Ito kasi yung partner ng Bagnet.
02:01Yung pinapartner ko sa restaurant ko yung Bagnet.
02:03Kasi ang Bagnet talaga, the capital of Bagnet is in Narvacan.
02:07Yan yung talagang isa sa mga nagumpisa?
02:10Yes, Chef.
02:10Nama ba siya?
02:10Yun, yung history ng Bagnet.
02:12Okay.
02:13Nakaamoy ninyo kung ano yung kwan.
02:15Siyempre, smoky siya.
02:16Yung kailangan talaga sa Pocky Pocky, yung smokiness niya, para maging masarap.
02:20And this also parang gives us a glimpse of yung common na culinary technique ng Pilipino, Chef.
02:29Yes, Chef.
02:30Kasi yung gantong klase is definitely available to sa buong Pilipinas, yung pagigrill ng talong.
02:37Yes, Chef.
02:37May mga version yan, siyempre, si Minanok nga na isa sa mga paborito na ating potahe sa Laguna.
02:45Meron din ganito sa Quezon.
02:47Even sa Visayas, Mindanao, may mga ganito silang interpretation, di ba, Chef?
02:51Yes, Chef.
02:54Like what we've always shared sa Farm to Table, one technique na we also practice sa restaurant is, eto, very
03:03simple setup lang to.
03:07Put your grilled eggplants sa isang container na pwede mong takpan.
03:11Kung meron kayong kaldero na may takip, perfectly fine.
03:13Pag wala naman, gusto nyo gumamit ng bowl, use a plastic wrap.
03:17Basically, the purpose of this is para pag naglalaba siya ng steam,
03:22eh, the way niyang i-re-release naman yung balat ng ating eggplant,
03:26which would enable us to peel off yung charred na part niya
03:31while preserving yung smoky aroma na nang-infuse doon sa ating eggplant.
03:36Tapos habang inaante natin na mag-rest muna siya,
03:40mag-hihiwa tayo ng kamatis.
03:47Sunod nating balatan at hiwain ng sibuyas.
03:54Tapos, tadta rin ang bawang.
04:00So, isosotay lang natin yung ating aromatics, of course, yung ating tomatoes, onions, saka garlic.
04:07Then, hayaan lang natin ito hanggang almost madurog na sila.
04:11And while we're waiting for that to happen,
04:14pwede na nating balatan yung ating eggplant.
04:17So, yan, makikita nyo, yan, that's the steam.
04:28Patna po natin into chunks.
04:33Pag nakata na natin yung eggplant, lagyan natin ng egg.
04:41Tapos, limix lang po natin.
04:44Lagyan natin ng salt for the taste, saka pepper.
04:48Ang puki-puki, guys, minsan, pinapalaman din sa mga bread.
04:53Maglagay tayo ng bawang.
05:00On.
05:05Tama-tama.
05:08So, susotay lang natin.
05:13Para mas lalong sumarap.
05:20Since we are turning our grilled eggplant into a soup,
05:24yan, makikita nyo, hindi linis na linis yan.
05:28Hindi natin totally tinanggal yung mga charred na skin ng eggplant.
05:33Only because I want the broth to be infused with a deeper smoky aroma.
05:44At this point, okay na ako dun sa base ng aking soup.
05:46Kung mapapansin ninyo, makapal pa yan.
05:48Mamaya, gagamitan pa natin ng ibang liquid yan.
05:51So, let's just set this aside to cool down.
05:53Tapos, magpoach naman tayo ng ating itlog.
05:57For pokey-pokey, kagaya na nasabi ni Chef Chad,
05:59dapat meron yung eggplants, aromatics, and itlog.
06:03So, dahil soup siya, ayaw naman natin siya para maging egg drop soup yung itsura.
06:08So, for our parang pinaka-garnish, we will be using poached egg.
06:13Pagkatapos na, masutay na yung mga tomato, garlic, and onion.
06:18Ilalagay na natin yung eggplant, tapos yung egg.
06:31So, nagsisimmering na yung ating water, yung ating egg.
06:35We'll put it in a bowl first.
06:38Some acid.
06:41Swirling motion.
06:43Drop natin yung egg.
06:44Ayan, so, malapit ng maluto yung pokey-pokey natin.
06:48Ayan, na siya.
06:49Ipisan yun, nagsisip na siya.
06:57Dadagdagan pa natin ng stock yung ating pokey-pokey base.
07:02Ito yun, actually, ang gagamitin natin.
07:04So, the reason why yun yung gusto kong gamitin, para may konting acidity because of the vinegar na nilagay natin
07:11doon sa ating poaching liquid sa ating itlog.
07:13We're just going to use blender para magkaroon lang ng smooth consistency yung ating soup.
07:18And, pwede na tayo mag-plate.
07:21Ayan, mag-plating na tayo.
07:23Siyempre, kailangan natin ng edible flowers para naman sa garnish natin.
07:28Ito yung pokey-pokey ng Ilocos.
07:31So, na-blend na natin at nakuha na natin yung consistency na prefer natin.
07:36Pwede tayo mag-serve.
07:49Food Explorers, alam niyo ba dati nagtatrabaho ako sa buffet restaurant at kada punta namin doon sa mga branches doon,
07:56ang inaabangan ko lagi yung mga Spanish dishes.
07:58Kaya, pumunta tayo dito sa Tomas Murato kasi narinig ko, ito daw ang the best Spanish restaurant dito sa Tomas
08:07Murato.
08:07Baka sa Pilipinas pa.
08:09O, di ba?
08:10At kasama natin ngayon ang owner ng itong Mi Cocina.
08:14Nandito si Chef Cha.
08:16Chef, thank you so much for having me.
08:18Thank you also for having us.
08:20Chef, paano ba kayo nagsimula dito sa Mi Cocina?
08:23This is actually a pandemic-born business.
08:25So, I started selling this online, so that's Facebook and IG.
08:29I just posted a photo, and then someone ordered it, and then tuloy-tuloy na siya.
08:34And now, we are a big restaurant.
08:39Isang order lang? Isang photo lang? Tapos kumalat na siya?
08:42Yes.
08:42My mom kasi has a Spanish blood.
08:45So, usually what she cooks before, yung mga morcon, Spanish caldereta, mechado, mas madaming Spanish food talaga.
08:57So, during the pandemic, walang work, so I was just at home.
09:00I was just cooking.
09:01And then, I tried cooking the paella, which I learned in Barcelona, Spain in 2018.
09:07But it was first taught by my mom, pero the Spanish way of cooking the paella, I learned it from
09:12Barcelona, Spain.
09:14I will provide minimal help, Chef.
09:17I apologize.
09:19So, we will be cooking the paella using the paelliera.
09:22So, this is, we call this paelliera.
09:24Paelliera.
09:25Yeah.
09:25So, in Spain, this is where they cook the paella talaga.
09:29So, we sprinkle a little of olive oil.
09:32Chef, question.
09:33What size is this?
09:34Kasi may nakikita ko, mas malaki pa eh.
09:35Yeah. Here at the restaurant, we serve three packs, six packs.
09:39And we have a party size of paella, which is 15 packs.
09:43This is for how many people?
09:45This is the three packs.
09:46Three packs.
09:47Yeah, three packs paella.
09:50Parang pag ako kumain, pang one packs lang to.
09:52Pang one packs lang to.
09:54Chef, anong rice yan, yung nilalagay?
09:56Okay, I'm using, here in my cocina, we use the paella rice.
10:00We use paella rice because it's different from other kinds of rice.
10:05Kasi the paella rice absorbs the broth and the sauce of the paella.
10:11Kasi ang experience mo lagi sa paella, parang mas sticky yung rice.
10:14Yes.
10:15Tapos, may flavor.
10:17Yes.
10:18So, the broth that we use, that's chicken and seafood broth.
10:22Because the one I'm going to cook right now is the marisco.
10:26So, marisco is a seafood paella.
10:28It has shrimp, it has mussels, and clams.
10:32We're going to saute it with rice na.
10:35Sige, tolong ito, Chef.
10:36In that way kasi, the juice and the seafood taste will remain or retain in the rice.
10:45So, we will saute this first.
10:49So, the paella kasi originated in Valencia, Spain.
10:53So, seafood talaga.
10:54Actually, it started as a farmer's food.
10:58So, yung mga farmers in Spain, in Valencia, parang they came up with rice, with seafood.
11:06And, yun, they called it, they called it paella.
11:09Paella.
11:10People are thinking kasi when they hear paella, it's a very expensive dish.
11:14But in Spain, it started as farmer's food.
11:18Mmm.
11:19Haling.
11:21So, you can smell the aroma.
11:21Amoy pa lang yan.
11:22I can smell it.
11:24Initial ano pa lang ito ah.
11:25Steps pa lang ito.
11:25So, that's actually the aroma of the seafood pa lang.
11:28So, after simmering this, we will add on the Spanish ingredients.
11:32So, we have, of course, paella, will not be paella without the saffron.
11:37And then, the other secret spices that we use.
11:40And this is the very first dish I cooked during the pandemic.
11:45Ito talagang marisco ang binibeta ko online.
11:48Ito ba yung nag-viral?
11:49Yes.
11:50This one started everything.
11:52Mi Cocina started with this dish.
11:55So, I was just posting it on Facebook and Instagram.
11:59And then, some friends, they were, like, asking if I sell it.
12:03So, I started selling it online.
12:05Me and a partner, which is a family friend, we opened up a small takeout place.
12:12And we called, I called it Mi Cocina Paella.
12:15From a 19 square meter property, now it's a 400 square meter property.
12:21Since cafes are booming, bars are booming, restaurants are booming, so I decided to make it a cafe, a bar,
12:30and a restaurant as well.
12:31That's why we changed it to Mi Cocina, Cafe, Restaurant, and E-Bar.
12:36Chef, ano mangyayari pagkatapos na ito?
12:39Okay, so, we have to simmer the rice until cooked, and then, after that, it's ready to cook.
12:45Ah, okay.
12:46So, Food Explorers, habang hinihintayin natin yan, ikutin muna natin itong Mi Cocina.
12:54Food Explorers, habang busy pa si Chef na ihanda yung paella, ikutin muna natin itong Mi Cocina.
13:01Tara!
13:04Buenas tardes, sir.
13:06Buenas tardes, ma'am.
13:07Hey, dito na tayo sa loob.
13:08Kita mo naman, greeting pa lang.
13:10Alba, Espanyol na.
13:11Buenas tardes.
13:12Good afternoon.
13:13Dito, sa first floor, pagkapasok na pagkapasok natin,
13:16meron tayong makikita na cafe.
13:18Kung gusto nating chumil, ayan, may mga tables tayo dito.
13:22You can also order coffee from the counter.
13:26Buenas tardes.
13:27Now, tapos na kayong mag-coffee.
13:30Gusto nyo dumirech na sa lunchtime.
13:32Gusto nyo makatikim ng the best Spanish food.
13:36Okay tayo.
13:36It has that perfect Spanish restaurant vibe.
13:40Meron sila ditong nakalagay, que pasa.
13:43Which means, what's happening?
13:45Diba?
13:46Siyempre, and then dito yung event nila, yung private party,
13:50na pupwede nyo rin silang i-book.
13:55Kung gusto nyong magpahangin ng konti.
13:58We have an area for that.
14:00And it's very consistent with the vibe of the whole restaurant.
14:04So, if you guys are looking for Spanish food that gives you the whole experience,
14:09you guys should visit Mi Cucina here in Tomas Murato.
14:13But the tour ends now, and we are now off to the main event.
14:17And luto na kaya, yung paeya para sa atin ni Chef Ra.
14:22Let's try it out.
14:24Chef, before we endodge, introduce muna natin sa Food Explorers,
14:29ano ba yung nakahanda sa atin sa table?
14:32Okay, so what we prepared for today is the gambas alahiyo.
14:38And then we have, this is our, my mom's heirloom recipe.
14:43So this is the las carne, res caldereta.
14:47And of course, Mi Cucina specialty, the marisco paeya.
14:52Okay.
14:53Chef, gusto ko lang bumalik dun sa gambas.
14:56And that's best eaten with our sourdough bread.
15:00Whoa!
15:01Soaked in gambas sauce.
15:07So you'll taste the aroma of the gambas.
15:13And I like the clash of tastes of the garlic with olive oil and the sourdough bread.
15:19Kasi parang tama yung pag-complement nila sa isa't isa when you taste them together.
15:26Actually, that's the best seller here in Mi Cucina also.
15:29Parang every table, they have to order gambas.
15:34I want you to try the cayos alamadreleña.
15:37So it's also a very famous Spanish cuisine.
15:44Yum.
15:46Sarap.
15:47Sasabihin ko dapat, Chef.
15:49Yung mga strips kasi na ganito, usually in the comments, parang medyo matigas, gooey.
15:55Yes, yes.
15:55Ito.
15:57Isang kagat mo, talagang madali siyang nguyain.
16:01Very tasty, very, very flavorful.
16:04Chef.
16:04Yeah, you're ready to taste the ano.
16:05I am ready.
16:06This is the heirloom recipe from my lolas, from my mom.
16:10So this is caldereta.
16:12Ito na.
16:13Las carne, res caldereta.
16:15Or a Spanish caldereta.
16:17A Spanish caldereta.
16:18We don't use tomato sauce.
16:22So what we use is just the natural juice of the beef and olive oil.
16:28So if you'll notice, pag Spanish food talaga, maraming gamit palagi is olive oil.
16:37Okay.
16:40So it's very flavorful.
16:42Guys, I love it.
16:44My name is super good, Chef.
16:48And genuinely, this is so good.
16:51It mixes with the flavor of the chorizo and the olive with the secret spices as well.
16:59And I appreciate the tenderness of the meat.
17:03Talaga nagsisip siya.
17:04Ang dali mong nguyain.
17:06Di ba?
17:08This is the marisco paella.
17:11Sumiq Cucina started with this dish talaga.
17:16Time to try it out.
17:21Wow.
17:25Chef.
17:25Sarap.
17:26Along with the seafood, I taste the tomato base.
17:31Ang ganda nung pag-combine natin dun sa seafood broth as well.
17:35So this is the first paella na natikman ko na ganito yung lasa at ganito ka rich.
17:42Okay, so Martin, you're not done yet kasi we will let you taste our desserts here at Mi Cucina.
17:50Of course, Spanish latte.
17:51Spanish latte.
17:52The Basque cheesecake.
17:54And then the Spanish chocolate cake.
17:56I've tasted a few Spanish lattes.
18:00I think this is the best one I've tasted.
18:04Basque cheesecake.
18:06So in every city in Spain kasi they have a specialty.
18:10So like the chorizo that's in Bilbao, and then the paella in Valencia, and then the cheesecake naman in Basque
18:19region.
18:20So that's why it's called Basque cheesecake.
18:22And then the Spanish chocolate cake.
18:27Hindi nire-reveal na chef siya atin.
18:28With a pop of something.
18:30Yes.
18:31So that's the, for me, that's what stood out.
18:35Grabe.
18:35When you cook kasi you have to cook from your heart.
18:39Me, personally, I cook from my heart and soul it.
18:42Whenever I cook, it's always with love.
18:45From our experience today, we are hoping for and praying for your success.
18:50Thank you, Martin.
18:51And thank you, Farm to Table, for having us.
18:53Thank you so much.
18:55Gracias.
18:55Thank you so much.
19:25Ang 30-year-old karindiriyang ito sa Project 4, Quezon City, ang Morning Sun Itiri.
19:31Bali po yung tiyahin ko po, in-offord po ito sa mother ko.
19:34Yung kapalit po ni nanay.
19:35Siya po nag-offord kong kakayanin po ni nanay na magkarindiriya.
19:39And then sabi po ni nanay, kasi total po, marunong na mo po siya magluto.
19:42Sige, subukan natin.
19:44Sabi po niya sa kapatid niya.
19:45So from 1996 until now, okay pa rin po ang morning sun.
19:49Tuloy-tuloy pa rin po ang operation.
19:50Pero kung noon ay mga pamilyar na mukha lamang ang madalas nilang patron,
19:55ngayon ay dinadayo na rin sila ng mga kababayan natin mula Visayas at Mindanao.
20:00Pati na rin sa mga banyaga.
20:02Iyan ay matapos silang magawaran ng Michelin Guide Babe Gorman.
20:06After po ng Michelin Awardee po, ano, mas dumami po yung customer namin walk-in, mga kumakain po dahin in,
20:14tapos sa online din po.
20:15Kasi may mga iba po na from other places pa po, may mga ibang foreigner po na mga kumakain na
20:21rin po, dadagdagan po.
20:23Sino ba naman ang hindi matatakam sa kanilang unique and authentic signature Ilocano dishes?
20:28Siyempre po, number one po, kasi Ilocano po talaga kami.
20:31Kaya more on Ilocano dishes po. Pero yung mga iba pang menu po namin, natatunan na lang din po nung
20:37mother namin.
20:37Hanggang nagtuloy-tuloy na po. Tsaka yung mga food po kasi namin, affordable po.
20:42Isa na dyan ang dish na ibibida ni John Ivan, Pamangkin, owner ng Morning Sun.
20:48Ito po yung sinanglaw Ilocano dish. Yan po, pinakuloan na po namin siya overnight. Tapos chin up din po namin.
20:57Ang pag-prepare lang po namin ng sinanglaw is, talagyan po namin siya ng, yan.
21:03Ito po yung parang isang order po. Talagyan po ng garnish.
21:09Para po may extra mga gulay. Tapos po, lalagyan po natin ang sabaw.
21:14Ang original naman po na sinanglaw, ganyan din po siya. May laman, tapos may teanards po.
21:19Pero nilalagyan po siya ng papait. Since yung ibang customer sayo ng papait, hindi na po namin siya nilalagyan. Parang
21:25nilagan na lang siya.
21:26Yung sakilawin po siya naman po, fresh namin siyang binibili.
21:31Hiihawin po natin siya, then chop, then ito na po siya. Ito na po yung kakalabasan niya.
21:36Then lalagyan lang din po natin ng garnish.
21:41Arian din ang paborito nating pinakbet.
21:44Magluluto po tayo ngayon ng pakbet. Pinakbet po ng Ilocano.
21:47Una po, panggisa po natin.
21:50Tapos ang ating kamatis po.
21:52Tingnan po natin, maluto po yung kamatis.
21:55Ang ginagamit po natin sa pakbet ay bagongis na po talaga.
21:59Huwag sigaring po ng Ilocos.
22:01Lutaw na po yung ating panggisa.
22:15Alagyan po natin siya ng kunting tubig lang po.
22:18Kasi magkutubig na po yung mga gulay habang naluluto.
22:22Palalamutin na lang po yung mga gulay.
22:23Yung gulay po na po.
22:24Galing po po kami sa Batasan.
22:27Siya ang unang kumain dito.
22:28Tapos dinala niya kami dito.
22:30Kasi masarap daw dito.
22:32Sobrang delicious siya yung presentation po nila.
22:37Sobrang linis din po.
22:38At masabing pinag-ahandaan po po talaga nila.
22:42Tama yung lasa.
22:43Yung alam yung dimaala.
22:45Tama yung pipa.
22:45Pati yung barbecue nila masarap.
22:46Kaya mabibenta ang barbecue nila.
22:48Talagang masarap siya.
22:49Babalik-balik ang mo talaga ang pagkain nila.
22:51Dinakdakan.
22:52Actually, bibili ako ngayon.
22:54Sinong mag-aakala na ang simpleng hanap buhay na ito
22:57ang mag-aangat sa payak na pamumuhay ng kanilang pamilya?
23:00Kasi ito na po nagpa-aral sa amin.
23:02Nung 1996 po, kaalis pa po ako.
23:03Dito na po kami napag-dapos.
23:05Hindi na.
23:06Nang morning sun kami na po napag-dapos.
23:07Until now po.
23:09Diyan sa mga pamangkinto po.
23:10Tsaka sa mga apo.
23:13Dito pa rin po nag-ano yun sa pag-aral nila.
23:16Morning sun pa rin po.
23:18Malayo na nga ang narating ng morning sun
23:20at ng mga tagapagtaguyod nito.
23:22Pero nananatili pa rin maliwanag ang kanilang layunin.
23:26Ang makapagbigay-saya sa bawat lutuin
23:28at maibahagi ang lasang tatak Pilipino.
23:33Sure po namin na malinis.
23:34Tapos affordable po siya.
23:36Tsaka po, syempre, pagka liluluto po na may puso, masarap.
23:40Be proud po for being Ilocano.
23:41And not only for being Ilocano po.
23:43Be proud for being Pilipino.
23:50Alright, moment of truth.
23:52Food explorers, parehong-parehong ingredients.
23:55Walang pinagkaiba.
23:56Pero dalawang potahe agad.
23:58Yung ihahain namin sa inyo.
24:00So, exchange plates lang kami ni Chef Chad.
24:02Chef!
24:03Eto, Chef.
24:04Ang version ko ng...
24:05Pokey-pokey.
24:07Ayan, o.
24:09Yung kay Chef Chad.
24:10Very traditional.
24:12Maganda lang yung plating.
24:13Yan yung pinagkakaiba.
24:15Cheers!
24:16Cheers!
24:19Yun.
24:20Dali.
24:21Harap.
24:22Masarap ng smoky element, of course, ng Pokey-Pokey.
24:25Pinaglalaro yung ating mga
24:26sibuyas kamatis bawang.
24:29Winner!
24:33Pokey-Pokey-Pokey-Pokey-Pokey
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