Aired (July 23, 2023): After a year of food adventures, Chef JR Royol returns to the Tingtano Integrated Farm in San Jose, Tarlac! He is amazed at the farm's massive growth, and because of the surplus of pigs, he will prepare various lechon-based dishes!
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00:00 [Music]
00:10 One of the exciting parts of our weekly food adventure is the visit to some of the farms we've been to before.
00:18 And we can see what good changes happened since we last saw it.
00:27 It's been a year since we met Christian and Marilu Facud,
00:32 the OFW-turned-farm owners who own the Tintano Integrated Farm here in San Jose, Tarlac.
00:39 I was surprised and happy with the big changes here in Tintano since last year.
00:47 Because aside from planting and harvesting naturally grown vegetables in their garden,
00:52 their farm is now full of healthy livestock.
00:56 There are now native chickens, ducks, and native pigs.
01:03 The best part of this visit was that we had the chance to enjoy the taste of the pig that Tintano raises.
01:14 [Music]
01:43 [Music]
01:46 Last time we visited Tintano, we haven't tried their pigs yet.
01:52 So, since we're going back, this is one of the things we should do.
01:58 Freshly from the farm, they raised them.
02:03 Let's taste it.
02:05 What else can we do?
02:07 Let's eat Lechon, of course.
02:10 Let's prepare our stuffing.
02:13 The recipe that I've learned from my neighbors is that they use tamarind powder.
02:21 But our ground meat is already dropping.
02:26 I figured of using this instead.
02:29 So, let's use our ground meat.
02:36 Those who add sourness to their Lechon, again, those are different spices.
02:42 But one thing I noticed is that even if we add tamarind powder or any other sourness,
02:47 like the leaves of Sampaloc, or in this case, we're using sour Balimbing,
02:53 when cooking Lechon, I never noticed that it's super sour.
02:59 It's like the level of sourness is like Sinigang or Paksiw.
03:03 So, eventually, while cooking our Lechon, the sourness that we added is also gone.
03:10 The pork's body is absorbed. This is the level of sourness that is very subtle.
03:16 And that's it. It's good to remove the sourness especially when the pork is a bit fat.
03:26 So, we have here, of course, salt, pepper.
03:31 Then, let's put it in.
03:34 So, we'll also include the chives that we harvested from their garden.
03:43 And chives.
04:09 Aside from the delicious pork Lechon, Mam Marilu also showed me some unique fruits.
04:15 Where are we going first, Mam? This is not yet ready, right?
04:19 It's not yet seasoned.
04:21 Ah, okay.
04:23 This is good.
04:27 What do you call this, Mam?
04:29 Palpaltot.
04:31 Palpaltot, Papaltot.
04:33 Papaltot, that's what they call it in my local.
04:37 There. Mmm. It's so sweet.
04:40 In our food adventure today, we visited Tintano Farm in San Jose, Tarlac.
04:46 Who can resist the delicious pork Lechon that they raised and raised themselves?
04:55 And of course, for the surprises that are waiting for food explorers like me,
05:03 it's game-changing to experience not only the familiar flavors, but also the new ingredients in the flavor.
05:09 Here, Mam, I know this.
05:12 When we were kids, this is what we harvest.
05:18 This is our wild or native passion fruit.
05:24 What do you call this, Mam?
05:26 Palpaltot.
05:29 Palpaltot, Papaltot.
05:32 That's what they call it in my local.
05:34 So, this is green when it's raw, and it has a cover.
05:38 Here.
05:41 So, this is when it's raw.
05:44 This is just grass, just a meadow of grass.
05:46 Yes, it's just spread out there.
05:48 This is like the pepinito, where the small cucumbers grow.
05:55 This is what you usually find in Paris when you're foraging.
05:59 This is what we usually get from kids in their 80s and 90s.
06:02 So, this is raw.
06:04 Eventually, this turns into a yellowish orange, and then this is what's inside.
06:09 Before I got to know passion fruit, this is what we've been waiting for.
06:18 There.
06:20 It's so sweet.
06:22 And what's good about it is that you can eat the seeds.
06:28 So, it has texture.
06:29 When we first went there, this wasn't there yet, right?
06:31 It's not yet in season.
06:33 Ah, okay.
06:35 You just planted this, Iden?
06:37 Yes, I did.
06:39 But the season is in these months.
06:41 Binayuyo?
06:43 Yes.
06:45 Arosep, what do you call it?
06:47 Ah, what is Arosep?
06:49 What's the difference with the big nine?
06:51 They're the same family, but they're more tender.
06:57 And the sweetness is higher.
07:00 Yes, when it's black, it's sweeter.
07:04 You thought it's just the big nine.
07:06 Yes.
07:08 It's also red.
07:10 It's green, then red.
07:12 So, it's like the big nine.
07:14 When it's green, it's green.
07:16 When it's ripe, it's red.
07:18 When it's ripe and ready to eat, it's black.
07:20 Sweet.
07:25 So, every time we come back here in Tintano,
07:27 they always have a gift for us with different ingredients.
07:30 This time, they introduced us to Binayuyo.
07:34 And I'd say it's like the big nine.
07:39 It tastes like the ripe big nine.
07:43 What I noticed is that it's slightly smaller than the big nine we're used to.
07:50 Maybe it's twice as big as this one.
07:54 It also has a seed in the middle.
07:55 I thought it has the potential to be a dessert.
07:57 We'll make it sweet later.
07:59 But, let's start with the base of our dessert.
08:04 We'll make a pastry cream.
08:06 So, basically, we have here cornstarch.
08:09 We'll also add some sugar.
08:22 And of course, the milk.
08:24 Now, this is the part that you need to watch out for.
08:32 Because we're using cornstarch, it changes its consistency quickly.
08:39 Once the cornstarch starts to cook, it suddenly thickens.
08:44 And that's the point where you can't let it go.
08:50 So, this is what we're saying that it changes its consistency quickly.
08:53 And it's important that it looks smooth like this.
08:58 There, it's velvety.
09:00 It's not clumped.
09:04 And it's not whole that looks like a maja blanca.
09:08 It just looks like an overly thickened sauce.
09:13 So, once we got that, we can now add our cream.
09:18 [music]
09:24 And our egg.
09:26 [music]
09:32 And to finish it off, we'll just put some butter.
09:42 [music]
09:48 So that it's consistency is smooth, we'll just pass it through a strainer.
09:54 [music]
10:03 So, pastry cream is one of the dishes or recipes that you need to learn,
10:11 especially if you're a chef and your biscuit is more on savory.
10:15 And you want to switch into sweets or desserts, you can apply a lot of things here.
10:21 This is what we're filling eclairs, cream puffs, and that's it.
10:26 If you add other ingredients, it can evolve into something else.
10:30 But the point is, it's very solid.
10:33 So, for our pastry cream, after we make it, you can prepare it ahead of time.
10:40 And if you're going to let it cool, you're not going to serve it right away,
10:43 it's important that you cover it.
10:46 What will happen is if you don't cover it, the layer will be exposed, it will be thick, it will be like a skin.
10:55 So, what we need to do is, we'll get some plastic,
10:58 and spread it on our pastry cream.
11:03 This is now ready for the fridge.
11:08 So, we'll prepare our sweetened binayuyo.
11:11 We'll put some sugar in our binayuyo.
11:17 And then, low heat.
11:22 So, we didn't put any liquid because eventually, the binayuyo will release its own juice.
11:31 It will form, it will syrup, and then by that time, we can remove it and serve it.
11:37 And while it's happening in our pan,
11:39 we'll get some mulberries, and I specifically picked the raw one, which is the red one,
11:45 because I want our dessert to be sour.
11:49 So, I'll just soak it in sugar, no need for fire.
11:53 So that the sweetness and sourness of our mulberries will have a good balance.
11:59 So, here are our binayuyo that we've sweetened.
12:01 Our binayuyo that we've sweetened is now ready.
12:04 We'll just let it cool down, and then we can serve it.
12:07 We'll just let our binayuyo pastry cream chillax.
12:14 And then, we'll just put it in our fridge.
12:19 So, we'll just chillax it for a while.
12:22 And then, we'll serve it.
12:25 So, we've chillaxed our binayuyo pastry cream.
12:27 While our cooked lechon is still cooking,
12:33 we'll make it more delicious with another surprise ingredient.
12:37 We've discovered something new here when we're back at our Tano Farm.
12:42 They call it "pusa-pusa".
12:44 There, ma'am said that it's usually mixed with "inabrao" or "mungo", but…
12:54 I don't know how, but I've never tried this before.
12:56 After more than 2 hours of squeezing our lechon baboy,
13:04 our dish is almost ready.
13:06 It will surely be more interesting if we serve it with the sweet mulberries,
13:12 their signature produce here at Tintano Integrated Farm.
13:16 Do you still remember what we did just a year ago?
13:22 We made a video about the process of making "pusa-pusa".
13:25 We'll make a video about the process of making "pusa-pusa".
13:28 We'll make a video about the process of making "pusa-pusa".
13:31 We'll make a video about the process of making "pusa-pusa".
13:34 We'll make a video about the process of making "pusa-pusa".
13:37 We'll make a video about the process of making "pusa-pusa".
13:40 We'll make a video about the process of making "pusa-pusa".
13:43 We'll make a video about the process of making "pusa-pusa".
13:46 We'll make a video about the process of making "pusa-pusa".
13:50 I'm Ilocano but I've never tried this before.
13:52 Or maybe I've already tasted it but I don't know.
13:57 It smells like...
14:01 the aroma...
14:04 almost...
14:07 almost...
14:09 like "sampaguita".
14:10 But it's not that strong.
14:12 You can't smell it.
14:14 But when you bite it, the smell comes out of your mouth.
14:19 It's not bitter.
14:20 It's sweet when you eat the coconut of the "bulaklak".
14:28 So we can include this in any dish we'll cook today.
14:33 For cooking.
14:35 It's actually good even as a salad.
14:38 Mmm!
14:39 It's so juicy.
15:05 And of course,
15:06 it's crispy.
15:09 Perfect "lechon".
15:11 But sometimes, when you serve a lot and you'll eat just a little,
15:15 it might make you feel sick if you'll only eat "lechon".
15:18 Or what we'll serve.
15:20 So, to not feel sick, we'll make a soup.
15:23 We'll use the "bayabas" and the part of the "lechon" that's delicious to eat with soup.
15:28 Let's go. "Sinigang sa Bayabas".
15:30 So I'll just prepare the "bayabas".
15:35 Let's just cut it.
15:36 We'll just remove the middle part.
15:41 We'll remove it but we won't throw it away.
15:44 Let's just save it.
15:47 So here are the seeds of our "bayabas".
15:59 We said that we won't throw it away because we'll extract flavors from it.
16:03 So, with your clean hands, we'll just mash it.
16:08 So we have here "guava stalk".
16:12 And of course, we don't want to include the seeds.
16:15 So we'll just strain it.
16:28 So, we'll just save our "guava stalk" or "guava juice".
16:32 We'll put it after we're done cooking because if we mix it with other ingredients,
16:38 the aroma will be lost.
16:40 So let's save it for later.
16:42 We'll also put our tomatoes.
16:48 Then, we'll just put our rice wash.
16:55 Then, we'll just put our rice wash.
16:58 Since our "lechon" is already cooked, we'll just make the most broth with this dish.
17:09 So here are our tomatoes, onions, and also our radish.
17:14 And later, I'll just follow the other vegetables and I'll just put the "lechon" meat.
17:22 We'll just add our fish sauce.
17:25 And then, we'll just mix it.
17:33 [music]
17:56 Of course, you have to taste my seasoning to see if it's perfect.
18:00 [music]
18:03 I'm really good at this.
18:06 [music]
18:35 [music]
18:42 Our broth and our "tarni" is now ready.
18:45 The flavors are all here.
18:47 This is my first time using "pusa-pusa".
18:50 Let's put it.
18:52 Of course, "tangkong".
18:59 [music]
19:05 We can now put our guava juice that we set aside earlier.
19:08 Let's cover it.
19:13 We'll cook it for about 3 minutes.
19:15 We can now serve it.
19:18 [music]
19:37 And for more new discoveries,
19:40 we also visited a food place here in San Jose, Tarlac.
19:43 We learned that they serve delicious coffee and more.
19:48 What are your best sellers?
19:50 The number one thing they always look for here is "mushroom tempura".
19:53 Mushroom tempura.
19:55 The mushroom that you grow yourself.
19:57 Yes.
19:59 We also went on a new food adventure when we visited San Jose, Tarlac.
20:15 Because aside from the delicious food from the fresh produce of Pintano Farm,
20:19 we also had the chance to taste the hit dishes here at Bakir Cafe.
20:28 It is run by a business graduate and pastor, Sir John R.D. Rosetti,
20:35 who believes that this business is the result of a combined effort and strong belief in God,
20:43 especially when the pandemic hit the country.
20:45 It started early 2017.
20:49 It's been a long time.
20:51 Yes, 2017. It started in front of our house.
20:54 It used to be a dessert house.
20:56 We only sold ice cream, fries, and other things for the kids.
21:02 Because our target customer was a kid before.
21:05 We met him in 2021 because during the pandemic, people were looking for a place in the city.
21:11 We were looking for a place in the mountains, outside.
21:13 That's where we were gloomed.
21:15 What are your bestsellers?
21:17 The number one thing they're looking for here is mushroom tempura.
21:20 The mushroom that you grow yourself.
21:23 Yes.
21:25 The family I had lunch with at Mountain Province also agreed to join me in the Bakir Cafe.
21:30 The rice coffee.
21:32 This is rice coffee because this is my coffee when I was a kid, not 3-in-1.
21:37 Okay.
21:38 It's not broken.
21:45 After tasting their mushroom tempura and rice coffee,
21:48 I understand why tourists keep coming back.
21:52 Aside from those, I can also say that the highlight of this food trip is their fried e-tec and fried pugo.
22:02 It's so good. It's juicy.
22:04 The skin is fried and crispy.
22:07 It's a good contrast.
22:09 And of course, the pugo that you rarely see in restaurants.
22:13 But of course, that's why your mushroom tempura is so popular.
22:20 Because it's really delicious.
22:22 So next time I'll visit Sutarlat and feel free to enjoy the view of the mountains.
22:31 Take pictures of the beauty of the surroundings and be full of delicious food.
22:36 Bakir Cafe is definitely a must try.
22:40 Another way of enjoying your leftover or the leftover lechon.
22:47 We'll have a sandwich. We'll have a lechon burger.
22:58 Our San Jose Tarlac Food Adventure is still going on.
23:01 And as a winner of the lechon that we cooked using their farm bread and native pork,
23:05 we should let our other fellow Tingtanoo Integrated Farm members experience this as well.
23:10 Another way of enjoying your leftover or the leftover lechon.
23:16 We'll have a sandwich. We'll have a lechon burger.
23:19 [Music]
23:27 So we've shredded our lechon.
23:29 We can now sear it in our pan.
23:32 I'll just put a little oil.
23:34 And then we'll put a portion for our burger.
23:44 When it's a bit brown, we can now put the sliced onions on top.
23:49 Let's just flip it so that our onions can be toasted as well.
23:55 And then we'll put grated cheese on top.
24:08 [Music]
24:23 Before we finish our patty or our shredded lechon, we'll heat our bread.
24:29 We can now assemble.
24:35 [Music]
24:49 [Singing]
24:52 There you go.
24:54 Yes, yes.
24:56 There you go.
24:59 Over there, over there.
25:02 One.
25:05 There you go.
25:06 I like how he's holding it.
25:09 You know how to do it.
25:17 Let's do it like this.
25:20 I'll give you a hand.
25:25 [Music]