Aired (October 1, 2023): In this food adventure, Chef JR Royol is joined by food vloggers Manuel Olazo and Naomi Peña to try various trending food, like Wok It Out’s Xiao Long Bao! Chef JR also prepared an unusual dish for us in the form of dumplings made of rabbit meat!
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00:00 [Music]
00:10 [Foreign Language]
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01:08 [Foreign Language]
01:16 Chef JR, Food Explorers, we are here at Dumayo, in Cainta,
01:21 to taste the very trending, Siaw Long Bao.
01:24 I am Manuel Olaso, a destination food vlogger.
01:27 And I am Naomi Peña, a food vlogger as well.
01:30 We are very excited because this is our first collab here at Farm to Table.
01:36 So let's go!
01:38 Their version of Taiwanese Soup Dumpling, Siaw Long Bao, is a hit in this place.
01:45 A type of Dim Sum that is popular because aside from meat and vegetables,
01:50 the hot and tasty soup is inside a thin wrapper.
01:55 I also want to know, and for the viewers to know,
01:58 how do you make Siaw Long Bao?
02:01 How does it get liquid inside?
02:03 Because that is what people are asking, right?
02:06 How does the liquid inside Siaw Long Bao get inside?
02:09 Do you put soup or is it from the meat?
02:14 In Chinese or Taiwanese, they call it "Pidong".
02:18 We boil it for up to one to six hours.
02:21 We make it into gelatin and then we mix it with ground pork.
02:25 When we steam it, it gets cooked again.
02:28 So it becomes a soup again.
02:30 When we put it in the pot,
02:32 we'll see the soup inside.
02:36 It's coming out.
02:39 We'll put sauce with ginger.
02:48 The flavor of this Siaw Long Bao is really good.
02:59 It's really good.
03:02 It's good to have Siaw Long Bao.
03:04 It's good to have a different way of eating it.
03:07 My partner and I came from a Taiwanese restaurant before the pandemic.
03:15 We lost our job.
03:17 So our skills and experience,
03:19 before I was the manager and he was the Dim Sum chef,
03:23 we just worked together and then we tried to sell when we lost our job.
03:27 We needed to earn money.
03:29 So that's one of the things we thought of.
03:31 We'll put up a business called "Frozen Moon"
03:34 and then after people requested,
03:36 maybe we can cook.
03:38 So that's where we came up with "Walk It Out".
03:41 Aside from the delicious Siaw Long Bao,
03:43 the classic Chinese dishes like crispy fried noodles,
03:49 Dim Sum platter,
03:51 and the worthwhile crispy chicken chops rice topping are also best-selling in "Walk It Out".
03:55 Chef JR, Food Explorers.
03:57 Let's eat!
03:59 The fried noodles are different because it's orange.
04:04 Yes, it has a unique identity.
04:07 It has a different taste for me.
04:17 It's not the typical pancit canton.
04:20 It's full of flavors.
04:22 It's like all the ingredients are mixed together.
04:26 Let's try their fried chicken chop with Yang Xiao fried rice.
04:32 Crispy, crispy.
04:39 It's perfect with rice.
04:41 Yes, it's really a match.
04:43 And here, they have Dim Sum.
04:46 It's already mixed with Shumai.
04:49 Dim Sum platter.
04:50 It has fried dumplings, and hakao.
04:54 They also have chocolate Siaw Long Bao.
04:56 What's good about "Walk It Out" is that their dumplings are handmade.
05:04 When they make it, it's sold out because a lot of people come here.
05:08 How can it be that not a lot of people come here?
05:11 It's so affordable.
05:12 If "Walk It Out" has a classic Dim Sum with a hot soup,
05:18 I have a different idea for the dish that I thought of making.
05:22 For today's food adventure, we'll visit Platinum Island Farm in Tanay, Rizal.
05:30 This is one of the few farms that I visited that sells their quality rabbit meat.
05:36 These are our rabbits.
05:38 Sometimes, someone orders rabbit meat from us.
05:42 Their breed is NZ, New Zealand.
05:45 We started there with 10 rabbits.
05:48 We've sold a lot of rabbits.
05:50 It's different because we're giving them to new parents.
05:55 Do you make them fast?
05:57 Yes, it's fast because they only have 10 rabbits for one child.
06:01 They can give birth 6 times because they'll give birth for 1 month,
06:05 for 30 days only.
06:06 After 30 days, they'll give birth again.
06:09 And you'll take care of the baby for 2 months.
06:12 The baby is 1.5 months old.
06:13 And since it's rare for us to have a chance to use this very healthy meat,
06:19 I included it in the list of things we'll use in cooking today.
06:23 Have you tried Dim Sum with rabbit meat?
06:27 So here, we'll just celebrate their rabbit meat.
06:32 We'll make a sort of take on our favorite combination.
06:37 We'll make Sipang Dumplings because it looks like a sipang.
06:42 Like this.
06:43 So this is our rabbit meat.
06:50 We deboned it.
06:52 We'll put it in the food processor.
06:54 You can hand chop it.
06:55 You can also use a meat grinder to mince it.
07:00 And definitely, you can use other proteins like chicken, definitely beef.
07:06 So these are our carrots.
07:10 We already washed it thoroughly.
07:12 No need to peel.
07:13 That's why we always say that the vitamins and flavor of our carrots
07:23 is mostly in the lower layer of the skin or peel of our carrots.
07:28 And also, we'll add in our mushroom.
07:35 We have shiitake here.
07:36 If you have access to oysters, you can also use it.
07:40 So let's just grind it.
07:49 Season it with some salt.
07:59 Of course, our pepper.
08:02 A little bit of soy sauce.
08:06 And our onion and garlic.
08:09 So once we have our mixture ready, we'll just transfer it to a bowl.
08:23 We can now wrap it.
08:24 This is like lumpia inspired.
08:29 So we'll use a lumpia wrapper.
08:32 We'll just put some filling.
08:35 There are actually different recipe for sipa where the filling is sautéed first.
08:42 But since our food processor is already thin, we can now use it directly.
08:48 So let's just wrap it.
08:51 This side.
08:53 So the most important thing here is to get the appearance of a sipa.
09:00 The one we play with as kids.
09:02 But just remember, don't put a plate.
09:08 Our sipa is now ready.
09:25 Don't play with this, we can now fry it.
09:29 So another tip is when we fry it, don't heat the oil too much because our lumpia wrapper will get burnt and brown.
09:39 The inside will be raw.
09:41 So we want to cook the inside until it's brown on the outside.
09:48 [Music]
10:17 Fried rice with 3 dishes and egg for just 89 pesos?
10:21 This is worth it.
10:26 That's why our food explorers Manuel Olazo and Naomi Peña will be the first to try their winner budget rice meals.
10:37 We started on June 5, this year.
10:43 And then it suddenly trended.
10:46 Yes, we couldn't believe that it immediately engaged on Facebook.
10:52 I saw this on Boomerang's video.
10:55 The secret of their delicious food, they share it with their mothers.
11:00 Our chow fun is a recipe from her mom.
11:05 Ah, okay.
11:07 And then you thought of…
11:09 Yes, the chow mein and chang hai is a recipe from my mom.
11:13 We learned how to swap the taste of chow fun to chow mein.
11:21 Maybe in one day, we can pull out 500 pieces of chow mein.
11:25 Wow, that's not bad. 500 pieces of chow mein every day.
11:30 And how many kilos of rice did you sell?
11:33 The rice is 10 kilos.
11:36 Here, you can choose your budget meal.
11:41 [Music]
11:55 And if you're hungry, they have food trips for you.
12:00 It's like homemade longganisa.
12:04 Yes.
12:06 Mmm.
12:09 The longganisa is sweet.
12:10 And it's garlicky.
12:12 It's good to pair it with eggs.
12:14 I like chow mein.
12:16 Let's taste if it's good even if it's just a manifesto.
12:21 Their chow fun is okay, but I'm still looking for a kit.
12:28 So, they have a chili sauce.
12:32 This is unique because I see a lot of vegetables,
12:38 carrots, and greens.
12:39 So, it's okay.
12:41 And it's cheap.
12:43 It's only 89 pesos.
12:45 All of this.
12:47 Three vegetables and eggs.
12:49 And their chow mein is good because it's homemade.
12:51 Even this lumpia is homemade.
12:53 It's worth it.
12:55 It's worth it especially if you're hungry and you're on the way here.
12:59 Do you know what's the best rice besides chow fun?
13:03 Nasi goreng.
13:06 Chef JR will cook that today.
13:08 When we say fried rice, of course, we Filipinos love it.
13:13 Our garlic, our fried rice.
13:16 But what we'll do is one of the most popular fried rice recipes,
13:20 Nasi goreng.
13:22 So, our pan is ready.
13:24 Let's fry our garnish,
13:33 which is the signature dish when you're serving or ordering Nasi Goreng.
13:37 It's our fried egg.
14:02 Our garnish is ready.
14:03 Now, our chicken.
14:07 When our chicken is brown, let's add our onion.
14:30 Our onion.
14:31 Our garlic, of course.
14:42 And then our seasonings.
14:50 This is one of the signature of our favorite Nasi Goreng,
14:55 their sambal.
14:58 You can also use chili if you don't have access to it.
15:02 Basically, sambal is chili-based.
15:05 It has different spices.
15:08 Let's add a tablespoon.
15:11 And of course, ketchup manis.
15:21 This is the Indonesian soy sauce,
15:24 which has a sweet flavor and has a dark color.
15:29 This is what gives it the signature color of dark brown.
15:33 And then, our prawns.
15:44 Prawns.
15:45 When that's okay,
15:55 let's add our rice.
15:58 [music]
15:59 Of course, let's taste it.
16:15 It's okay.
16:22 Let's add a little salt.
16:24 And of course, pepper.
16:25 It's that simple.
16:29 We can now serve.
16:31 You will believe me.
16:52 Will you believe me if I tell you that some of the wild grasses you see on the side of the road,
16:58 can cure some of your feelings?
17:01 I saw two of those when I visited Platinum Island Farm
17:06 when I accompanied Ms. Gina to wander around.
17:09 I just told a story when we were kids.
17:11 When you're walking on the street,
17:13 while you're going to school or your friend's house,
17:17 you're going to do this.
17:20 We don't know, I just recently found out, maybe a few years ago,
17:23 that apparently, during the time of our ancestors,
17:28 this was used for tea.
17:30 So, this is called Paragis.
17:32 How does it taste?
17:34 It tastes like wood, but it's not that bad.
17:37 Here, when they feel like they have UTI,
17:40 they take care of this.
17:42 Then, they feed it.
17:44 But actually, since I came here, I haven't taken any medicine.
17:48 For example, there are times when you have a bad fever,
17:54 you just take care of this, and this is your tea.
17:57 This one too, this plant is real.
17:59 It's called Tawa-tawa.
18:01 It's just grass, no one grows it, no one cultivates it.
18:05 But apparently, in our culture,
18:08 this is a very effective medicine for a disease.
18:11 Well, it's called Tawa-tawa here.
18:15 So, mothers do this, even when I was young,
18:19 they would take care of it and drink it.
18:22 So, again, it's really worth knowing the small details around us,
18:29 like the way other plants are cleaned,
18:32 because we don't know that this is actually very effective.
18:41 And another surprising thing that I encountered inside Platinum Island Farm
18:45 is a native Pinoy fruit that is very strong in throwing back.
18:49 One of the things we grew, unfortunately,
18:54 it's not that much anymore that you can see around.
18:58 Because when I was in elementary school, I would go to school,
19:02 when it's season, you can see that it's just scattered.
19:07 Because what we can see here is what we call "mabolo".
19:11 When it's scattered, it means that it's already ripe.
19:14 And that's what it looks like.
19:17 When you smell it, it smells good.
19:19 There, right?
19:22 When you eat it, it's sweet, it smells good, in short, it's delicious.
19:26 It's like a cross between Chesa and Nesantol.
19:29 But back in our time, you're not hungry when you go to school because of these things.
19:36 Because there are a lot of people who grow it, you'll just eat it.
19:38 Blast from the past, I remember my childhood.
19:41 Mmm, delicious!
19:43 Compared to Nesantol, because Nesantol has a very dense meat.
19:50 This "mabolo", as you can see, is like fibrous.
19:55 There, right?
19:58 It has its own sweetness, it's like when you eat it, you're eating a gentle smell.
20:06 It's like that because its flesh smells good.
20:09 Try it, Jolly.
20:12 The kid was curious.
20:14 Because we're not yet.
20:16 I'm already drinking alcohol.
20:18 Try it.
20:20 Seriously, I mean, we're curious.
20:25 This one?
20:27 Mmm, delicious!
20:28 Seriously?
20:30 Right?
20:32 It has a taste, another one.
20:34 Right?
20:36 No, the color green with a little bit of guava.
20:41 Guava?
20:43 Guava?
20:45 Guava?
20:47 It's like that, but it's not juicy, but it's delicious.
20:53 Why aren't we promoting this?
20:56 I'll just say, many of our companions have not yet tasted "mabolo".
21:02 There, right?
21:04 It smells good.
21:06 There, right?
21:08 No, it's not juicy.
21:10 Here, we'll make a quick snack or dessert.
21:18 We'll make chocolate stuffed "puchi".
21:21 So the first step is, we'll just heat up some water.
21:25 Okay.
21:26 Then, we'll add a little bit of sugar.
21:32 And then, we'll just let the sugar dissolve.
21:38 Once the sugar is dissolved, we can turn off the heat.
21:46 While it's relaxing, we'll just mix in our dry ingredients.
21:53 So this is our glutinous rice flour.
21:55 We'll just add a little bit of desiccated coconut.
21:58 That's for texture and of course, flavor.
22:00 And then, using our hot, simple sugar, we'll pour it in.
22:07 Little by little.
22:09 Since our water is hot, in a way, it's like our glutinous rice flour is slowly cooking.
22:17 [music]
22:28 So this is what we're looking for.
22:30 The surface is smooth, it's not sticking to my hand, and when we press it, it doesn't break.
22:37 So if you make "bilo-bilo" or "tambong-tambong", this is what it looks like.
22:43 We can now make it round, and instead of mung bean or any other filling,
22:50 we'll get our chocolate, press it in the middle, make a hole, and then dip it.
22:57 [music]
23:12 So our buche is now ready, we'll just coat it with sesame seeds.
23:16 [music]
23:33 Okay, we're now ready to fry.
23:37 And make sure that when you're frying your buche, your oil is not hot.
23:43 And like in "palitaw", we'll know that our buche is cooked when it floats.
23:49 So earlier, it was just steady at the bottom, but now you can see it's moving.
23:53 It means that it's now soft, cooked inside, and we can see that the other chocolates are also coming out.
24:00 That's perfectly fine, we can now remove it.
24:04 [music]
24:22 There are many things that add to the excitement of every food adventure.
24:27 For some, it's the discovery of a new taste.
24:32 For others, it's the excitement of trying out new food that's worth it.
24:36 For others, it's the search for food that brings back happy memories.
24:43 But no matter how different we look for food experiences,
24:47 I'm sure that all of those will serve as reminders to us how delicious life is.
24:53 It's delicious.
24:56 [music]