00:05Foodie Spores, before I had the honor and privilege na makasama kayo tuwing weekend,
00:13yung celebrity chef path na yan has been paved by one of the foundations talaga ng culinary industry.
00:24And I would say that kasi I used to watch her shows. I've been a long fan of hers.
00:32Ah, siyempre, nag-iisa. Rosebud.
00:34Wow. Thank you, Chef JR, for that very nice intro. I paved the way talaga.
00:39Parang legend yung dating.
00:41You are. Because you are. You are really someone that our industry respect.
00:46Wow. I am truly humbled. Every time I hear that, I'm very humbled.
00:50Kasi parang, I was just doing my thing on television, not knowing that I get to inspire a lot of
00:55people pala.
00:56After the cooking show, now I have my own place that I could call my own, and I would like
01:00to welcome you all here.
01:01So the restaurant actually is umami-forward ng flavor.
01:05If they remember, quickfire, I used to be called the umami-mami.
01:09Yes, yes, yes.
01:10So now we're using a lot of ingredients that has a lot of umami components in it.
01:13So all natural, lahat ng mga ginagamit namin dito, but very umami in flavor and in taste.
01:19What are you preparing for us?
01:20Today, I'm just making the truffle miso pasta.
01:24All of you know me as the quickfire chef.
01:26Of course.
01:27Ayaw natin na nagtatagal masyado sa kusina.
01:29Gusto natin may time tayo magpagandahin.
01:31Yes, at talaga na, makita naman ang risulta.
01:34Pero it's very simple, but even the viewers can do it.
01:38We have here oil.
01:40Okay.
01:41And then we have here our shimeji mushroom.
01:43Shimeji, oo.
01:44Yeah, of course. Also rich in umami.
01:47Yes.
01:48And then we have here our pene pasta.
01:50Ineating ko na siya dito sa ating top.
01:52So today lang the mushrooms, of course.
01:55Just to let all of the flavors out as well when we sweat it.
01:59This is one of the crowd favorites also here in 201.
02:02We've just opened, so this is just like our third month.
02:05Pero marami nang may gusto nito.
02:07I'm sure.
02:07So we have here our stock.
02:11This is the miso, truffle, yeah.
02:16And then our cream.
02:19Yan palang combination chef ng miso at saka ng truffle paste.
02:22Yes.
02:23Pa na yun eh.
02:23Grabe na yun.
02:24If you, di ba, you can imagine already the flavors is gonna come.
02:29So just mix everything.
02:32So yung pasta, it's already pre-cooked.
02:34Of course.
02:34We're just heating it up.
02:35Yes.
02:37And then we just finish it off with parmesan cheese.
02:41Ayan pa.
02:42Diyus ko po.
02:42Ayan pa.
02:43Ayan pa.
02:43Our butter.
02:44Diyus ko yan pa.
02:45Ulit.
02:47Grabe, chef.
02:48Indulgence.
02:49Ang tarawag dyan.
02:49Yes, correct.
02:50And then off-heat, we add our truffle oil.
02:53Ayan pa.
02:54This is good already.
02:55We could plate na.
02:56Wow.
02:58Of course, more fresh parmesan.
03:00Grabe.
03:01Kapag hindi pa ba naman sumabog ang panlasa sa umami diyan.
03:06Ewan ko na lang.
03:07Ewan ko na lang.
03:07Meron kang problema sa panlasa.
03:10Then we have our...
03:12Ayan pa.
03:13Umami bang din yan.
03:14Yes.
03:15The caramelized mushrooms.
03:17Yes.
03:17Very much also.
03:19Like, it will burst in your mouth.
03:22Plating isn't performative or whatever.
03:24It's just like, whatever falls in the...
03:26Of course, there's structure, no?
03:28But it's not performative.
03:29Yes.
03:30Kasi hindi mo kami fine dining place.
03:31True.
03:32And we have here our truffle miso pasta with the prosciutto.
03:38There you go.
03:39Can't wait.
03:46So, Food Explorers, eto naman.
03:48We are here sa kusina, sa puso ng 201 Brunch and Bistro nga ni Chef Rosebud.
03:55We will be doing a kitchen raid.
03:57Siyempre, basing doon sa mga available ingredients nila.
04:00So, we have here yung chicken natin.
04:02We are going to season this.
04:06Ever so lightly.
04:08Pan natin.
04:10Touch of oil.
04:11And we're just going to sear yung ating chicken.
04:15And then, of course, we also want to prepare yung ating pinaka-garnish.
04:19Ika nga.
04:20So, we have here a non-stick pan.
04:22We are making Parmesan tuile.
04:24We are essentially just going to render yung fat na meron yung ating chicken skin.
04:29And then, at the same time, niluluto rin natin yung ibabaw.
04:32So, we're just going to leave this for about 10 to 12 minutes.
04:36And then, saka natin i-flip yung other side just to finish off yung cooking process.
04:41At habang pinalulutong natin yan, lalagyan lang natin ng additional flavor, which is yung ating garlic.
04:50We'll finish off cooking yung ating chicken.
04:53Siguro mga more or less 5 to 8 minutes pa to.
04:55And then, yung sauce naman yung ating gagawin.
05:01So, habang naluluto pa yung ating chicken, ito naman yung garnish natin.
05:05Medyo tinatawag na tayo.
05:07So, again, it's a tuile.
05:09So, ito yung pangde-decorate natin dun sa finished product natin later on.
05:15Now, it's important na habang mainit pa yung pan, may-release nyo na yung cheese.
05:21Kasi kapag hindi, kapag hindi nyo pa siya natatanggal,
05:24ang mangyayari dito is lulutong.
05:28So, hindi nyo makukuha yung ganyang perfect na itsura niya.
05:33So, balik lang natin the other side para mas mag-brown pa.
05:36Pero, patay na yung apoy niyan.
05:38Rest lang natin habang tinatapos natin yung chicken.
05:41At this point, tanggalin lang din natin yung ating garlic.
05:44Talagang pinaka-purpose lang ng garlic natin dito is magbigay lang ng lasa doon sa ating chicken.
05:50I'm very satisfied doon sa ating chicken.
05:53I'm just going to rest this para tapusin naman yung sauce natin.
05:58So, they have two types of tomato-based sauce.
06:02I think this is one of the things that they use as well for their soup.
06:06Pero, with the color of this, I think they're using sun-dried tomatoes here.
06:10Or, kung hindi man, definitely nasutay ng maigi yan hanggang sa mag-caramelize yung tomatoes niya.
06:15So, grabe, ang sarap niyan sa panlasa.
06:18Talagang pumuputok yung umami niyan.
06:20We're going to make use of that.
06:22Siguro isang portion lang natin.
06:24And then, yung kanilang marinara.
06:29We're just going to reduce this and then probably add some stock.
06:33Pero, at this point,
06:35I'm pretty satisfied na doon sa kitsura ng ating consistency.
06:53Feast kong feast, ha?
06:54Yes, para matikman mo lahat what we have to offer here at 201.
06:57Everything looks so beautiful.
07:00Kasi, syempre, di ba, we eat with our eyes.
07:02Very important.
07:02True.
07:03But very appealing muna.
07:04Yep.
07:04Na-excite ka when you see up, di ba, yung food na parang pagkita mo palang,
07:09nalalasahan mo na.
07:10Alam mo na yung experience that you're gonna have.
07:12So, this is the wild mushroom salad.
07:14I know for a fact na masarap na to.
07:16Kasi, I'm familiar with your supplier.
07:19Alam ko na yung quality ng greens meron ka diyan is something,
07:23is really top-notch.
07:24Exactly.
07:25Alam ko na yung ingredients pa lang, quality na.
07:26Para yung end product mo, masarap.
07:29Mas masarap.
07:29Correct.
07:30When you have a bite, yung balance yung acidity at saka yung sweetness.
07:35Yes.
07:35And again, yung umami.
07:37This is really good.
07:38You can try the grilled cheese sandwich.
07:42Or cheese.
07:43Yes.
07:43And then you dip it in the tomato.
07:45Yung bread pa lang kasi niya.
07:46Ah, the brioche pa lang.
07:48Yes.
07:48Correct, correct.
07:49Perfectly toast.
07:50Tapos nakikita natin yung crumb shot na yan.
07:52The way siyang thinner mint.
07:54Yes.
07:54So it tells a lot of story just by looking at the bread.
08:02The harmony sa first bite pa lang ha.
08:07This is perfect.
08:08Chicken with the barbecue toast.
08:10Okay.
08:11I hope that you can also try the vegetables here.
08:13Kasi if you notice sa plating namin, we use a lot of the vegetables also.
08:18Para healthy rin tayo.
08:20Titikman ko na rin ha.
08:23Good.
08:24With this dish that I have, I'm tasting here right now.
08:27Makikita mo yung technical execution eh.
08:31Sabi ko nga, we don't have to be the best all the time.
08:34Kasi ano, subject.
08:35Di ba ang taste is subjective?
08:37Of course.
08:37It has to be good.
08:38Chef, I'm gonna go with your medallion.
08:41Medallion, yeah.
08:42There you go.
08:43There you go.
08:44With the ano.
08:48Perfectly seasoned.
08:50Perfectly cooked.
08:51So, ito yung mga lugar na hindi ka mapapahiya.
08:55Sabi ko, ngayon na ako magnenegosyo ng pagkain ha.
08:58Kailangan lahat.
08:59Masarap.
09:00Pag sabi, ah, yung restaurant is eh.
09:02Fruit pod.
09:02Masarap ah.
09:03Yung ganun.
09:04Yung titibong.
09:04Dapat, TV na lang siya.
09:05Ayoko ng ganun eh.
09:07Yung red wine sauce siya?
09:08Yes.
09:09Brown.
09:10Perfectly compliments yung flavor ng pork.
09:13And again, ulitin ko ulit.
09:16Galing na pagkakaluto ng pork.
09:18Grabe.
09:19Exchange gift muna tayo.
09:21Ah, ito na yung sa'yo.
09:22Papatidin mo rin sa'kin.
09:23Yes, chef.
09:23Ano to?
09:24Eh, wala mga...
09:25Wala kang pangalan pa dyan.
09:26Sabi ko, chicken tomato.
09:28Ano po to?
09:29Sun-dried tomatoes ba yung ginamit niya doon, chef?
09:31Secret.
09:32Secret.
09:33Okay.
09:35Sarap.
09:36Recipe yung tomato sauce niya.
09:39Work smart, mga kapuso.
09:42Mukaka pa talaga ng ganito, ah.
09:44Wala lang.
09:44Yan lang yung ambag ko.
09:47This pasta dish, normally,
09:48kasi when you get to eat truffle pasta elsewhere,
09:53it tends to be overwhelming.
09:55That's right, overpowering yung lasa ng...
09:57Yung truffle na.
09:58Oh, I know, it's called truffle pasta,
10:00pero kasi with what I'm tasting here right now,
10:03there's a lot of elements.
10:04We have the prosciutto,
10:05we have the tomatoes here,
10:07we also have the mushrooms,
10:08tapos yung sauce natin.
10:10It perfectly blends together.
10:13In such a way na it's not overwhelming,
10:16it's not crowding my palate,
10:18yung yung touch mo ng miso dito,
10:21is the game changer.
10:22Yes, thank you.
10:23Grabe, sarap.
10:25We recommend that,
10:26and then when they go back,
10:27they order the same thing.
10:29So you know that you're doing a good job.
10:30Yeah.
10:31And I'm sharing this happiness with you.
10:34We are sharing,
10:37and we are so glad na makita yung pagbuka,
10:43pag-envision mo dito sa place na ito,
10:46at ito na.
10:47Yeah.
10:47Andito na siya.
10:48Nakaupo tayo ngayon,
10:49and we're savoring the success.
10:52Thank you very much.
