- 2 days ago
- #farmtotable
Aired (April 12, 2026): Chef JR Royol shares an egg masterclass you don’t want to miss. Learn the basics and apply them to your next egg-cooking game. Alongside, Queendom diva Hannah Precillas also shares her 'Bohol Empanada' recipe, while Japanese singing duo Fumiya and Yukan visit a Japanese food house in Antipolo. #FarmToTable
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!
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!
Category
🛠️
LifestyleTranscript
00:01For five years now,
00:02we're here at Farm to Table.
00:03We're here at Food Explorers,
00:06how to use the ingredients available to us.
00:11Now, we're going to focus on the humble ingredients
00:16that are available anywhere,
00:19very cheap,
00:20and that you can eat a lot.
00:23So, we're going to focus on our ITLOG.
00:27How to find out or paano mo malalaman
00:31na fresh pa yung ITLOG na lulutuin mo?
00:34Very simple.
00:35You have your egg.
00:36You have your water.
00:38You just have to dunk it sa bowl ng water.
00:41So, kapag nakalubog pa rin siya,
00:43magandang senyales yan.
00:45Pag tumataas,
00:46siguro more or less mga ilang araw na rin yan.
00:48Ang ayaw natin is kapag lumutang na siya
00:52ng totally.
00:54Ibig sabihin nun lumang-luma na
00:56tingnan natin kung may makikita tayong mga fresh na fresh.
00:59Ang maganda dun sa egg na gamit natin ngayon
01:01is nakalapat pa siya dun sa pinakailalim.
01:04So, that tells me na okay pa siyang gamitin.
01:08Swak na swak.
01:09Fresh pa siya na matuturing.
01:11So, I'll start off with our fried egg sunny side up.
01:15Mas maganda to kung,
01:17siguro kung lalo na kapag nag-umpisa ka,
01:20e non-stick pan yung gamit mo.
01:22Pag mga gantong carbon steel yung gamit natin,
01:24you just have to,
01:25siguro,
01:27increase yung temperature.
01:29The safest way
01:30or ang pinaka preferred natin
01:33o pinaka ina-advise natin way of cracking your eggs
01:36is sa flat surface.
01:38Bakit?
01:39Dahil yung skin or yung shell
01:41nung ating itlog exposed
01:43sa kung anumang mga bacteria,
01:46kapag kinrock mo yan sa edge,
01:48yun yung papasok sa loob.
01:50There's a possibility
01:51na baka mag-cause ng salmonela.
02:12So, for me,
02:14ito yung sinasabi nating perfect execution.
02:19Matingkad yung pagkaputi niya
02:20and dahil we're aiming for over easy,
02:23ito yung ating egg yolk,
02:26e malasadong malasado pa.
02:28So, that's the first dish natin for our egg.
02:31Next up naman natin,
02:33yung ating over medium.
02:35So, kumpara nito doon sa ating over easy,
02:39yung over medium,
02:40yung egg yolk pa rin yung basehan natin,
02:43medyo paluto na siya.
02:44Pero, pag hiniwa mo,
02:46pag kinrock mo
02:47or hiniwa mo ng tinidor mo,
02:50e medyo runny pa rin yung kanyang yolk.
02:54Yung iba na chefs,
02:56ang tinuturo is finiflip
02:57for three seconds.
02:59Pero ang problema ko kasi doon,
03:01based on experience,
03:02pag minsan finiflip mo,
03:04nababasag yung egg yolk.
03:05So, nasisira yung presentation.
03:07The easiest way for me is baste it
03:09hanggang makuha mo yung doneness
03:11na inahabol natin.
03:14Since ako na yung doneness na gusto ko,
03:17re-plate na rin natin siya.
03:22And yung parang pinaka-paborito
03:25ng mas marami kong kakilala,
03:28yung well done o over hard.
03:30Now, instead of basting it,
03:32another technique that we also do sa hotel
03:34pag may egg station kami doon during buffet
03:36is cover.
03:37Yung steam na lalabas from your eggs
03:40would actually help cook yung ibabaw.
03:43So, by doing that,
03:45makakatipid kami.
03:46You can multitask.
03:48So, after a few minutes,
03:51yun na yung ating
03:53well done.
03:55Kita natin o,
03:56wala nang malambot na part.
03:58And of course,
04:00ito, personal favorite ko,
04:01yung Pinoy style sunny side up.
04:03Yung tostado yung gilid,
04:05tapos malasado yung gitna.
04:07Ito naman,
04:09medyo kailangan rock and roll ka na.
04:11It requires
04:12na mas mataas yung temperature
04:14para makuha mo yung crispy na gilid.
04:22And this right here
04:23is my favorite
04:25na luto ng itlog.
04:30So, marami na tayong naipare
04:32ng mga dishes
04:33kung saan eh,
04:35pag nilagyan mo ng itlog,
04:36na i-elevate
04:37yung putahe.
04:38Meron pa akong isang bala dyan.
04:40Meron tayong smashed burger na gagawin.
04:42Papalamanan natin
04:43ng sun side up.
04:45Pinoy style, syempre.
04:46So, we have here
04:47ground beef,
04:48ground pork.
04:49Pagsamahin lang natin.
04:51Season natin ng salt.
04:53Medyo mas matabang yung timpla ko doon
04:55sa ating patty.
04:56Kasi gusto ko habang
04:57fina-fry natin sya,
04:59doon ko ilalagay yung rest
05:00of the seasoning.
05:01Pepper, of course.
05:04Massage lang natin yan.
05:08So, ganun lang yung seasoning natin.
05:10Ngayon, anong pagkakaiba
05:11ng ating smashed burger
05:12versus your ordinary burger?
05:15Tapakita ko sa inyo.
05:18So, ito yung ating patty.
05:25So, from bilog,
05:27isasmash natin doon sa pan.
05:40Then, season natin yung ibabaw.
05:44Dahil lang natin maluto.
05:51at habang paluto na yung
05:53kabilang side
05:53ng ating smashed patties,
05:55lalagay na natin yung ating cheese.
05:58Ang purpose niya is
05:59para habang naluluto
06:00yung ating kabilang side,
06:01e, unti-unti namang nagme-melt
06:02yung ating cheese
06:03sa taas ng ating patty.
06:05Ito namang ating burger buns,
06:08e, papahira na natin
06:09ang mayonnaise.
06:10You have the option,
06:11kung gusto nyo pa siyang itosta,
06:14pero ako, since mainit pa yung ating mga
06:17palaman,
06:19e, satisfied na ako doon.
06:21And also,
06:22while still waiting,
06:24lulubog na natin yung ating garnish pa
06:26na french fries.
06:29Just to add a little bit of freshness
06:31doon sa ating burgers,
06:34nagingin lang natin
06:35ng lettuce.
06:54Next up natin,
06:57scrambled eggs.
06:58And I think one of the
07:00mas sinusunod
07:02sa mundo ng kulinarya,
07:05e yung tinuturo ni Gordon Ramsay.
07:07Yung malasado yung ibabaw,
07:09tapos,
07:12hindi
07:13sunog-sunog
07:14o tostado yung paligid.
07:15Kumbaga,
07:16pantay pa rin siya.
07:18Pour in.
07:20And make sure na
07:23iwi-waste nyo ka agad.
07:24Kapag medyo mainit yung temperature,
07:25what you could always do
07:27is,
07:29tanggalin siya sa heat,
07:30sa source ng heat.
07:35This, for me,
07:36is the perfect scrambled eggs.
07:39Next up naman natin,
07:41omelet.
07:43So omelet,
07:45siguro ang una natin
07:46may isip kapag omelet,
07:47ito yung may filling.
07:48But in fact,
07:49yung omelet is basically
07:50just folded scrambled eggs.
07:54Pag gantong medyo
07:56mataas ng konti yung temperature,
07:57make sure na nakaabang ka na,
07:59or yung tool mo
08:00para hindi magtutong
08:02o mamuo ka agad
08:03yung pinakailalim.
08:10If you're gonna apply
08:11sa mga western restaurants,
08:13isa sa mga
08:14pinapatest nila
08:15is actually
08:16how well you do
08:17your omelet.
08:19So if we fold it,
08:21we make sure na
08:22yung ilalim
08:23is somehow set na
08:26before you start folding.
08:27So first fold,
08:29and then,
08:29tutulungan lang natin yan.
08:40Hi food explorers!
08:42It's the time again
08:42for our fresh farm facts.
08:45Meron din pa tayo
08:46mga katanungan
08:47from our food explorers
08:50regarding
08:51yung ginawa nating
08:52vegetable soup
08:54from Ma'am Christina
08:55Salarda Gutierrez.
08:57Chef, ask ko lang po,
08:58ano yung nilagay mong toppings?
09:00I just topped it
09:01for garnish na rin
09:02and to balance lang din
09:03yung creaminess
09:04na meron
09:05from different vegetables
09:06na ginamit natin,
09:07I used all-purpose cream.
09:09Next up, we have
09:10Randy Dancel.
09:11Paano ginawa
09:12yung sauce?
09:13Meaning yung ating minudo sauce.
09:15Yung minudo sauce natin,
09:17ang pinakabaste dyan is of course
09:18tomato paste
09:19and tomato sauce
09:20na naigisa
09:21sa bawang sibuyas.
09:23And siyempre,
09:23na dyan na rin yung essence
09:25at yung lasa
09:26ng karne natin
09:27from our pork.
09:28Ang kakaiba kasi
09:29sa minudong imus
09:30is yung paggamit
09:31ng liver spread.
09:33Food explorers,
09:34thank you so much
09:34for all of your questions.
09:36Again, this is our way
09:37of appreciating
09:38yung inyong pag-engage
09:39sa ating mga posts,
09:41sa ating mga food adventures.
09:42Kaya asahin nyo,
09:43sa susunod,
09:43babasahin natin ulit
09:44inyong mga comments,
09:45suggestions,
09:46and tips.
09:46At siyempre,
09:47may mga special shoutouts pa tayo
09:48sa inyo dyan.
09:49Thank you so much!
09:56Isang Japanese artist
09:57at isang trilingual music producer.
10:00Together,
10:01they are the formidable force
10:03called Fuyu.
10:06And today,
10:08sila ang tinawag nating
10:09restbuck
10:10para ipa-experience sa atin
10:11ang sumisikap na
10:13Japanese team cafe
10:14and events place
10:15sa Antipolo.
10:18Wow!
10:19Wow!
10:20Wow!
10:20This is such a nice,
10:22cozy place, isn't it?
10:23Thank you!
10:24Romy-san,
10:25what's the concept
10:27of this whole place?
10:29up to the ATV,
10:31then event place,
10:32and then
10:33Resto Cafe.
10:34How long did it take you to
10:36collect all these collections
10:38do you think?
10:39How long did it take you to
10:40Only one year?
10:41Only one year?
10:43Ito yung mga collections
10:45ng Hiromi
10:47which is ito
10:48mga glass case
10:49siya
10:50na may mga hinadals
10:51then may mga
10:54variant din tayo
10:55na hindi siya
10:56naka glass case.
10:57One of my favorite
10:58kasi is
10:58warriors eh.
11:00So,
11:01if mapansin niya siya,
11:02ang daming warriors talaga.
11:03There's an instrument
11:04from Japan.
11:05Wow!
11:06This is a koto,
11:08right?
11:08Yeah, koto and...
11:10Wow!
11:10Yes, that's the original
11:11because personally
11:14my mother is a koto teacher.
11:16Wow!
11:17Next time maybe
11:18she can play here.
11:19She can play here.
11:20Wow!
11:21But this one,
11:21how did you get?
11:23From auction.
11:24Wow!
11:25All of this is from auction,
11:27Japan auction.
11:28Here's my warriors.
11:30Wow!
11:31Awesome!
11:32I call them my
11:34joa.
11:34Wow!
11:35My boyfriends.
11:37Yeah!
11:38Actually,
11:39that kind of
11:41dough
11:42is really expensive
11:43in Japan.
11:44Yes.
11:44But here,
11:46very affordable.
11:47Wow!
11:48Amazing!
11:48I have collections din
11:50ng mga
11:51authentic kimono.
11:53Mmm!
11:54Wow!
11:54So you can wear it.
11:59It's cool.
12:00It's very cool.
12:00Yes!
12:03Finally,
12:04isa sa mga basic
12:05na luto ng itlog
12:06is
12:06barred eggs.
12:08Again,
12:09sa mundo namin,
12:10sa restaurant
12:11at
12:11sa hotel,
12:13meron tayong
12:13tinatawag na standard.
12:15Ngayon,
12:16pag meron tayong gusto natin
12:17medyo malasado,
12:18our standard
12:19is at
12:204 minutes
12:20cooking time.
12:22And then,
12:22pag medyo
12:24on the,
12:24yung parang pang ramen eggs
12:26yung itsura nya,
12:27that's actually
12:286 minutes cooking time.
12:29Ang nagkakaiba tayo,
12:31or nagkakaroon ng confusion
12:32sometimes is,
12:33kailan ba nilalagay
12:34yung itlog?
12:35The cooking time
12:36should start
12:37pag
12:38kumukulo na
12:40yung tubig.
12:41So, yung ating
12:42ramen egg.
12:55Pakita ko sa inyo,
12:56kung paano gawin
12:57ang aming ramen na
12:58itong Tatsu Hakata ramen.
13:00Ang una po,
13:01ay lulutuin po natin
13:02yung stuffing na
13:03belly bacon,
13:05pork bacon,
13:06tawag po dito.
13:07Ito po yung noodles ng ramen.
13:09Lalagay po natin
13:10dyan sa kumukulong tubig.
13:13O sabang pong nilagay po
13:15natin sya,
13:15i-mix well po natin
13:16sya together
13:17para hindi po
13:19sya buo-buo.
13:19Ito po yung
13:20Donkatsu sauce.
13:21Pupore po natin
13:22pagka kumulo na po sya.
13:26Next po sya.
13:29Ito na po yung noodles nya.
13:31Lalagyan na po natin
13:31sya ng mga stuffing.
13:33Ito po yung
13:33mushroom.
13:35And then,
13:35this is the
13:36pork belly.
13:38Ito po ay
13:39naruto.
13:39Naruto po to.
13:42At ito rin po ay
13:44nilalagay dito.
13:47An egg.
13:48Ito na po yung sauce nya.
13:51Ready to serve na po
13:53tongkatsu hakata ramen.
13:56I'd like to introduce the two beautiful young gentleman here.
14:01Kazu-san.
14:02And then Nishiko-san.
14:04And we'll be having ramen together.
14:06Tonkatsu ramen.
14:08And shoyu ramen.
14:11Tantanmen.
14:12Wow.
14:13Wow.
14:13Let's try.
14:14Tonkatsu.
14:15Hakata tonkatsu.
14:16Let's try.
14:17Okay.
14:18Itadakimasu.
14:18Itadakimasu.
14:28Yeah.
14:29This is so yum.
14:31Tonkatsu is creamy.
14:32And salty.
14:33Yeah.
14:33It has a really strong salty clunchiness into the broth.
14:37Sarap.
14:38Shoyu ramen.
14:40Yes.
14:41I think the nice thing about shoyu ramen, it has a really stronger flavor of the seaweed.
14:48Yes.
14:49The nori.
14:49Yes, you can taste the nori.
14:51This is matcha, apparently.
14:53Okay.
14:54Wow.
14:55Matcha.
14:55So creamy.
14:57Wow.
14:58Yes.
14:59This is very good.
15:00This is kofi jerry.
15:01In Japanese, it's called kofi jerry.
15:06Wow.
15:08I like this.
15:10Chewy.
15:11Chewy.
15:12Chewy.
15:12So good.
15:13Because it's my favorite kofi jerry.
15:15Actually, I want to share something to food explorers.
15:19Because we are Fumiya and Yukan.
15:23We start the new music project.
15:26It's called Fuyu.
15:27And then we already released a song in this January.
15:31It's called Iikotan Mundo.
15:34This is our first single.
15:37And then it's all music platform is available.
15:41And then like music video is out now.
15:44So guys, please check our song.
15:47Hello, mga food explorers.
15:49It's called Iikotan Mundo.
16:13Hello, mga food explorers.
16:16So today, meron akong pamana dish na minana ko sa aking mama.
16:21At ito ay ang Boholana Empanada.
16:23Ituturo ko sa inyo today.
16:26Imi-mix lang natin para sa ating dough.
16:29So ito ay flour.
16:31And then butter.
16:34Imi-mix lang natin hanggang mag-melt yung butter.
16:38Add na natin yung iba pa nating ingredients.
16:42Ating white sugar.
16:44Konting salt.
16:47Tapos yung ating baking powder.
16:49Imi-mix lang natin sila together.
16:56So ngayon, a-add na natin ang cold water.
17:00So cold water ang gagamitin natin para mas maganda yung texture niya.
17:04So ito, i-mamasahin nyo lang ito hanggang sa mabuo nyo yung tamang texture ng dough.
17:11Na medyo kaya nyo na siyang biluging bola.
17:14And then babalutin nyo lang ng cling wrap para mag-rest siya ng about 20 to 30 minutes.
17:22So nag-start namin lutuin to.
17:26I think pa nga 2020.
17:27Basta nung pandemic days.
17:29Yun yung isa sa naging source of income namin.
17:31Lalong-lalo na para sa mga medical needs ni mama.
17:36So dun kami kumukuha ng pangangailangan everyday.
17:39And at the same time, parang naging bonding na rin namin ng pamilya.
17:44Kasi kaming tatlo ng kuya ko, pati si mama ang gumagawa nito.
17:47So after 20 minutes, ito na ang ating dough.
17:50Tagay lang tayo ng flour dito.
17:52So kailangan nyo dito ay ang inyong mga muscles.
17:55Kasi magpumasa tayo ng dough.
17:58Ini-nead lang po natin itong ating dough.
18:15So kapag na-nead nyo na yung ating dough, pwede na kayong mag-hulma.
18:22Then, kuha lang kayo ng kahit anong bilog na pwede niyong pang-cut dito sa inyong dough.
18:28Nakakasya dito sa ating molder.
18:31So kagaya nito, kakat ko lang siya.
18:33May hulmahan na akong ganyan.
18:39So pag meron na tayong mga bilog dito, pwede nyo na siyang i-set aside.
18:45Dahil gagawa naman tayo ngayon ng kanyang filling.
18:49Are you ready?
18:51Kumanta muna.
18:52Onion.
18:54Then, sasabay na natin ang chicken cubes.
18:59And then, ang ating carrots.
19:05And potatoes.
19:07Isa lang natin konti.
19:11Para palambutin itong ating veggies, pwede kayong gumamit ng chicken stock,
19:16pero pwede namang water lang.
19:18Meron pala tayong pinakuluan kanina na chicken breast.
19:21And then, ang gagawin nyo lang is ishred nyo lang ito.
19:24Then, pwede na natin siyang isama dito.
19:28Patis.
19:30Brown sugar.
19:32And then, oyster sauce.
19:36Lagay din tayo ng black pepper.
19:41Okay na ito.
19:44Pinalamig ko muna ito ang ating filling na niluto kanina
19:46dahil hindi siya pwedeng right away ilalagay natin sa ating dough
19:50dahil possible na mabutas pag prito natin.
19:54Patag nyo lang dyan.
19:56Then, kuha kayo ng filling.
20:00Meron tayong raisins.
20:02Dagdag lang din kayo.
20:04And then, meron na din tayong boiled egg na nakahiwa na rin.
20:08Yarn.
20:10Then, the moment of truth.
20:12Kung kakagat ba siya.
20:24Ayan na siya.
20:28Ayan na ang ating empanada number one.
20:32So, yung ating oil ay pinainit ko na kanina.
20:35And kapag nilagay nyo ang inyong empanada ay kailangan low heat lang
20:39para hindi siya mabilis masuno.
20:41And pantay yung pagkakaluto.
20:50Tigma na natin ang aking boholana empanada.
20:57Ang sarap talaga neto.
20:58Nakakamiss yung lasa na hindi siya maalat.
21:02May konting tamis din siya.
21:04Shout out sa iyong mama!
21:06Sa iyong pamana recipe!
21:07Mga unta!
21:10Piling ko hindi ko pa rin kayang lampasan yung galing ng mama ko, yung timpla ng mama ko, yung paano
21:15siya magluto.
21:16Ako talaga looking back, parang nakita ko na hindi lang itong dish na to ang naman ako sa mama ko,
21:23kundi yung discarte din talaga.
21:25Ang pamanang recipe ni Hana, pwedeng pwede mo rin matikman.
21:29Dahil muli nilang binuksan na kanilang empanada business.
21:32You can order online through their official social media page, Pocolana Empanada.
21:41Sa mundo, sabi nila nothing is perfect.
21:45Pero sa kulinaria, meron.
21:48Kaya may mga standard kaming tinatawag dahil based on specifically temperature, sinasabi natin ang perfectly cooked poached egg is dapat
22:00yung yolk niya naglalaro yung temperature sa around 62 degrees.
22:03It normally takes around 3 minutes para mag-coagulate o mamoo yung egg white natin o yung albumen na tinatawag.
22:13And to help, siguro mas mapadali yung pag-coagulate na yun, we will be using acid or vinegar.
22:22Suswirl mo yan para magkakaroon ng parang whirlpool dun sa loob para mas maganda yung umbok niya.
22:29And of course, pinaka-importante dito yung pinakasariwa or freshest egg na makukuha mo.
22:34But, just in case na hindi ganun ka fresh yung itlog na gagamitin mo, what you can do is use
22:42a strainer para matanggal yung parang pinaka loose na or hindi na fresh na egg white.
22:49You can go ahead and dunk doon sa ating simmering water.
22:55It would also help kung meron kong ice bath na nakaabang just in case na kunyari sa mas matagal mo
23:01pang oras isa-serve yung poached egg mo.
23:03What we're after here is the presentation side.
23:07So what you want to show here, ito yung nakikita mong ibabaw, pag isa-serve mo na siya, i-flip
23:13mo lang yan.
23:16And there is your perfectly cooked poached egg.
23:20Gawa tayo ng bacon pasta.
23:22Yung ating parsley, isang tipak ng smoked bacon.
23:27We're just going to cut it into lardons.
23:29Lalagay lang natin sa pan to render yung fat.
23:31Pwede na natin lagay yung ating pasta.
23:35Season lang natin generously ng ating salt.
23:42I'm sure nagtataka kayo kung wala ba itong sauce or kahit anong idadagdag.
23:47Actually, sagot dyan is wala na.
23:49Yung excess water na meron dun sa pasta natin would actually serve as an emulsifier.
23:56Or actually, magkakaroon ng emulsification na mangyayari dito sa pan natin.
24:01Meaning, yung oil at saka yung pasta water, pag tinos na natin yan,
24:07para siyang bubuo ng thick sauce doon sa pasta natin.
24:13O diba mukha na rin siyang saucy?
24:15Right? Just like that?
24:17Right at that McServe?
24:19Right at that McServe?
24:47Right at that McServe?
24:48Right at it McServe?
24:49Right at it.
24:49Good luck.
24:49Not penningin Niebuvić
24:50Right at mimpare na chivu nara na chivu nara na chivu.
24:51Right at mimpare na chivu nara na chivu nara na chivu nara na chivu nara.
24:54You
Comments