Aired (April 28, 2024): Chef JR Royol prepares a unique version of Sinigang made with watermelons to indulge Aidan Veneracion’s yearning for the fruit!
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00:00 [music]
00:06 I brought a very special ingredient for our food explorer, Aidan.
00:12 He has something in watermelon that he's fascinated with recently.
00:16 So, let's cook it in their kitchen.
00:19 This week, one of the winning stopovers of our food adventure
00:24 is the house of the family of Kapuso, the actor, Aidan Veneracion Sabulacan.
00:30 I heard that he has a farm behind his house.
00:34 He regularly visits it whenever he doesn't have a taping for his projects.
00:39 So, you really raised this part? What was it before?
00:43 It's a farm now.
00:44 It's a farm now?
00:45 Yes, they're really planting here.
00:47 So, even when you were kids?
00:48 Yes, I remember my cousins and my siblings, we used to run around here.
00:53 We also had a bath there.
00:55 It's like a water source.
00:57 Irrigation?
00:58 Yes.
00:59 It's nice that you're still coming back to this place.
01:01 It's important sometimes.
01:03 It's like you're breathing there.
01:05 You're not stressed.
01:06 You're not stressed.
01:07 Time to relax.
01:08 Because the view is also beautiful.
01:10 And with his warm welcome to the farm to table team,
01:13 we thought of making him a version of Sinigang with watermelon.
01:18 Others thought it's just a twist in Sinigang.
01:22 It's actually part of, it's like a farmer's Sinigang.
01:27 There's also a fun food trip and coffee experience
01:30 with the on-screen mother-daughter tandem
01:32 of Charmaine Santiago and Hanna Arguelles of Lilit Matias,
01:36 Atorni and Lo.
01:38 The side of her head is so delicious.
01:40 It's so good.
01:41 It's so good to be near you.
01:45 I also have other parts that I can show you.
01:50 But it's so easy to do at home.
01:52 We're going to make Lemon Parsley Pan Chicken.
01:56 Have you ever tasted a sandwich with a filling of chicken?
02:01 And there's a special surprise for me by Aidan's aunt.
02:08 It's so good to cook for my aunt.
02:10 The best.
02:11 If you often check the menu of restaurants that you can eat,
02:23 you've probably heard of Sinigang with watermelon.
02:26 And today, I'll show Aidan how to make it
02:31 in their kitchen here in Bulacan.
02:34 This is what you told us, right?
02:37 Something about watermelon.
02:39 What's in it?
02:40 Chef, when I saw we're eating in a restaurant,
02:44 I saw Sinigang, the name is Watermelon Sinigang.
02:48 Okay.
02:49 We've been eating there with my friend Bryce and Clifford
02:52 and I was so confused.
02:54 Why watermelon Sinigang?
02:56 Is it a match?
02:58 It's so weird.
02:59 I can't imagine.
03:00 Clifford told me to try it.
03:02 It's so weird to hear, but when you eat it, it makes sense.
03:06 It's so good.
03:08 So that's the reason why I'm going to show you.
03:10 I brought watermelon.
03:12 We're also going to make Sinigang using our pork bones.
03:15 Yes.
03:16 So for us to make this dish,
03:17 cut the onion first.
03:21 While I'm cutting the watermelon.
03:24 We're just going to sear the pork ribs.
03:28 This part, when we sear the pork or the meat,
03:35 it's actually not necessary.
03:37 You can mix it together,
03:39 boil it until the dish is cooked.
03:42 Basically, we're just doing this
03:45 to add depth to its flavor.
03:49 Maybe it's just different layers of flavor
03:52 that it will give by browning your meat.
03:55 So, while the onion and tomato are browning,
04:01 we're going to add this.
04:02 You told us about the watermelon before it was served in a restaurant.
04:07 Because I grew up in the countryside.
04:09 So we have farmers with us.
04:12 We already know the watermelon Sinigang.
04:14 That's why they discovered that you can cook the watermelon
04:18 because there are times when they plant it on a certain season
04:22 and suddenly there's a storm
04:24 or there are times when the watermelons are not harvested.
04:28 That's what they do for Sinigang.
04:31 Others think it's just a twist in Sinigang.
04:35 It's actually part of,
04:36 it's like a farmer's Sinigang.
04:38 It's starting to brown a little bit.
04:41 Let's just put in our onion and tomato.
04:45 If you'll notice, the cut we made on the onion and tomato
04:49 is a little bigger because we're using whole seeds.
04:52 And typically, pork takes a long time to cook.
04:56 So we just want to combine the ingredients
04:58 so that it won't totally dissolve or break.
05:01 So that when we scoop it, the onion is still whole
05:04 and you can still see the whole tomato.
05:07 [Music]
05:19 So while the flavors are combining with our pork,
05:23 our aromatics,
05:25 we'll prepare our secret ingredient.
05:29 Have you tried Sinigang with watermelon?
05:34 If not, I'll show you how to cook this cool and trendy fruit.
05:40 After searing the pork ribs and mixing it with aromatics
05:46 like onion and tomato,
05:48 and seasoning it with a little bit of fish sauce and pepper,
05:51 you can now add the watermelon.
05:53 So let's just scrape it.
05:54 Again, this is,
05:56 you don't need to put it in the watermelon shell.
06:01 And this is the other one.
06:03 Usually, we don't use the watermelon's rind.
06:10 We'll also use that.
06:12 I'll just remove the top part.
06:14 So it's like you're really using it without throwing it away.
06:18 Yes, you should. Actually, watermelon rind is made into a pickle.
06:22 But Chef, can we eat this?
06:24 Yeah, sure.
06:25 I mean, it's not like a sinka mas or anything.
06:32 It's very, very slight bitterness.
06:35 But the texture is like you're eating a raw papaya.
06:39 It's like an apple.
06:41 Not as crunchy, but it's almost like that.
06:44 But it doesn't have an off flavor, right?
06:47 So definitely edible.
06:49 But wait, since we're talking about a different combination,
06:56 I thought of trying a different combo of ingredients.
07:00 Using the fresh fish we caught when we visited Bukit Amara in Quezon Province.
07:06 When it comes to bread, it's usually a partner.
07:11 Hotdog, ham, and other types of meat.
07:14 But have you ever tasted a sandwich with fish fillings?
07:22 To easily fill it, there are many styles we can do.
07:27 One is, we'll fillet it.
07:29 [Music]
07:49 So after we fillet our fish, we'll prepare our breading.
07:55 We'll add our all-purpose flour, salt, garlic, onion powder, and a little bit of cayenne powder.
08:05 [Music]
08:10 Dredge it.
08:12 We'll just coat our hito fillet with the mixture we made.
08:17 We can now fry it.
08:23 [Music]
08:43 Our food adventure continues.
08:46 And one of the things I'll be showing you today is a sandwich that we'll fill with hito fillet that we fried after coating it with flour.
08:55 Our hito is now ready.
08:57 We'll just do the relish, or the sauce.
09:00 We have here mayonnaise.
09:02 We'll just mix it with the pickle relish.
09:03 [Music]
09:11 We can now assemble it.
09:13 [Music]
09:42 Please.
09:43 [Music]
09:47 Our hito sandwich is now ready to be served for picnics and planned outings this summer.
09:53 And do you know what's another great thing to eat this summer?
09:58 [Music]
10:01 Of course, it's seafood.
10:03 [Music]
10:07 And I'm sure the on-screen mother-daughter tandem of Charmaine Santiago and Han Arguelles,
10:13 Lilit Machas, Atoy Meatlo,
10:16 will have the summer vibes of seafood mukbang here at Ocean Cravings in Quezon City.
10:22 Just from the menu, you'll be full with all the seafood dishes they offer.
10:27 But, will you believe that they started with just two dishes?
10:33 First, I offered it to my close friends and neighbors.
10:37 Sadly, no one really liked it.
10:40 And then, I didn't stop.
10:43 Then finally, after two weeks, Giano Gibbs ordered it from me.
10:48 Then after him, the vloggers and celebrities who followed my Instagram and page started following me.
10:56 So, my business ran for almost five years.
11:00 At that time, mukbang videos were popular.
11:05 So, in the US, I thought, why not make an Asian version of the king crab and lobsters?
11:11 Or the product that we have here in the Philippines,
11:14 which is the crab, the shrimp, and the mussels and clams.
11:18 Every weekend, I would feed my family,
11:23 from Friday to Sunday, seafood.
11:26 My children are also seafood lovers.
11:28 I think that if you like what you're doing,
11:32 you'll be able to deliver it deliciously.
11:35 Food explorers!
11:46 Let's go on a food trip!
11:48 I've been calling this crab for a while now.
11:54 It's so hearty.
11:56 Here it is.
11:58 You can use it now.
11:59 You can eat it.
12:00 You can see it.
12:02 Dip it here.
12:04 The sauce is really spicy.
12:12 We Filipinos can't live without sauce.
12:15 When we did the taping of Lilette, Matias, and Orni and Lo,
12:20 we had a chance to have a break time.
12:23 It's true.
12:24 The big scallops are really good.
12:26 Yes, the big scallops.
12:28 What other food does this?
12:34 This is one of them.
12:36 The cheese is really good.
12:38 And the taste of the scallops.
12:40 I can smell the good smell.
12:50 Oh, sorry.
12:51 The cheese is perfect.
12:53 It's delicious.
12:54 It's really hard work to open a crab.
12:59 But I think that's the thrill.
13:01 Actually, while I was eating,
13:03 the four of you were taking it out.
13:05 I was so happy, I was listening while you were taking it out.
13:08 Then you take it and dip it.
13:11 There.
13:13 Since you haven't tried the steamed crab yet.
13:19 Oh, okay.
13:20 Let's go.
13:21 Oh, it's so meaty.
13:23 It's still hot.
13:25 I like that it's so tender.
13:34 It's so meaty.
13:35 It's like it's melting in my mouth.
13:37 Let's do this.
13:38 It's so good, right?
13:40 I taught Hannah Arguelles to go here.
13:45 Because it's so good.
13:48 The best part is the head.
13:51 See?
13:52 That's it.
13:55 This is it.
13:57 You can see the juice.
14:03 That's what's good.
14:06 It's so good.
14:17 It's so good that it's so tender.
14:19 Our strategy up to now is to deliver fresh stocks every day.
14:25 Like the crabs, it's live every day.
14:28 My crabs are from Bulacan.
14:30 I've been a supplier since I started up to now.
14:34 It's like a chili crab from Singapore.
14:37 Yeah.
14:38 It's overwhelming.
14:40 I can see that
14:42 I've never seen a client who's left a table.
14:48 That's where the overwhelming feeling that I get.
14:53 I don't cook.
14:57 I don't know that with vinegar,
14:59 when your heart is there when you cook,
15:01 I feel like it will control the taste of the food.
15:10 After enjoying a seafood feast,
15:12 the stars of Lilit at Chas,
15:16 Atorne at Loa,
15:17 that were served by Mayne Santiago and Hanna Arguelles,
15:20 and their coffee shop of choice that they highly recommended to our fellow food explorers,
15:25 the All Filipino Cafe chain,
15:28 is the first coffee.
15:31 We're excited because the coffee is right in front of us.
15:39 It's one of the first coffee shops that was successful during the pandemic.
15:44 You'll be amazed at its success,
15:47 especially when you find out how much money it was earned by its owner, Anna Magalona.
15:52 Ma'am Anna started with a budget of 6,000 only.
15:57 During the pandemic, we were doing our own business.
16:01 That's when Ma'am Anna decided to start a coffee business.
16:08 Actually, it's been going on for a while now.
16:10 We have almost 113 branches since 2020.
16:15 Inside, you'll see that it's greater than coffee above anything else.
16:20 Before you do anything, you have to have coffee.
16:23 It started in Vietnam.
16:25 That was Batfirst's first drink.
16:28 As the company grows,
16:30 aside from being Vietnamese,
16:33 we've reached out to other levels of coffee.
16:37 We have espresso base, drip base, non-coffee, and matcha.
16:42 We support local beans because Batfirst's plan is to go international.
16:49 We want our beans to be recognized as Filipino,
16:53 and that they're locally made.
16:57 Batfirst uses dark roast arabica for its espresso base.
17:03 Okay, I will try this.
17:06 This is what we call Spanish latte.
17:10 Latte.
17:11 Because I have Spanish blood.
17:14 You can see the white part, and the coffee.
17:20 Maybe the Spanish is here, and the Filipino is here.
17:23 That's why it's Halloween.
17:24 There.
17:25 Cheers!
17:26 Hi!
17:32 She's speaking Spanish.
17:36 Cheers!
17:37 Thank you so much!
17:39 This is my coffee at the end of the tiendas.
17:42 Thank you so much!
17:44 The sweetness is just right.
17:46 They have options.
17:48 If it's too sweet, or if it's too sweet, it will cut off the sugar.
17:53 But it's good.
17:54 Do I look like a Spanish woman?
17:56 You've been a Spanish woman for a long time.
17:58 Okay, I'll see if I look like a Vietnamese.
18:01 My heart.
18:02 Vietnamese coffee, I heard, is one of their bestsellers.
18:06 It's more powerful than Spanish coffee.
18:10 So it's a bit...
18:11 I can tell that the coffee they have is more powerful.
18:16 It's perfect for my skin.
18:18 So Vietnamese are more powerful than Spanish?
18:21 It looks like it.
18:22 It's got kick.
18:24 Yes, right?
18:25 This is perfect for me as a student who always studies.
18:29 Guys, law student.
18:31 Thank you, Lord.
18:33 If you want to learn about the laws, ask Hannah Arguelles.
18:40 And watch the clip of Matisse and D'Orly.
18:44 Guys, same thing.
18:46 Of course, to incorporate the taste of strawberries in matcha.
18:51 You think of matcha and strawberry, right?
18:54 It's a weird combination.
18:56 How is it?
18:59 It's good.
19:01 It's sweet.
19:02 It's sweet.
19:03 And the bits of strawberries and...
19:07 You can feel it.
19:09 Joe Berry, this is for you!
19:11 This is for you, my dears.
19:13 You can see it.
19:14 Milky.
19:15 And butterscotch.
19:17 It's called ice milky butterscotch.
19:21 Not butterscotch.
19:22 I really like this one because it's very sweet.
19:28 For anyone with a sweet tooth, this is perfect for them.
19:32 If you want a treat but you don't want to eat it, this is perfect for you.
19:38 Our ice matcha, white ice with mint chocolate.
19:41 Our mantra is good coffee doesn't have to be expensive.
19:45 What we're saying is that it's cheap and of good quality.
19:49 Since we're all about trying different foods with different twists,
20:03 I think you'll like this fresh twist in our next recipe.
20:08 For our next dish, we'll make lemon parsley pan chicken.
20:12 While we're heating the pan, let's slice the chicken.
20:18 Season the chicken with salt and pepper.
20:28 For this recipe, we'll use clarified butter.
20:35 Skin side down.
20:37 Then add garlic.
20:51 Let's also add parsley.
21:03 Let's cover it.
21:04 Then we'll cook it on low heat for about 30 minutes.
21:09 Before we flip the chicken, let's prepare the sauce.
21:17 This is our lemon juice.
21:19 Let's remove the zest.
21:20 Then we'll add the lemon juice.
21:24 Let's add the lemon juice.
21:26 Then we'll add the lemon juice.
21:27 Then we'll add the lemon juice.
21:28 Then we'll add the lemon juice.
21:29 Then we'll add the lemon juice.
21:30 Then we'll add the lemon juice.
21:32 Then we'll add the parsley.
21:35 We can now flip the chicken.
21:42 Let's put it here.
21:59 And of course, the lemon juice.
22:02 Once we've added all the components, we'll cover it again.
22:09 We'll cook it for at least 20 more minutes.
22:12 Then we're ready to serve.
22:14 We're halfway through cooking our special version of Sinigang in Aidan's kitchen.
22:28 We're making Sinigang in a watermelon.
22:31 But I have a surprise for their family.
22:35 Aside from the watermelon Sinigang, we also prepared something for you.
22:43 Really?
22:44 It's one of my favorite dishes that my aunt cooks for me.
22:49 This dish?
22:51 Yes, this dish.
22:52 It's a secret dish.
22:54 It's a secret dish.
22:55 We have a surprise for you, Chef.
22:57 That's nice.
22:58 And this is one of the dishes that they serve here.
23:00 We're going to cook stir-fried corn with my aunt.
23:05 This is one of my favorite dishes.
23:08 This is one of my favorite dishes.
23:09 This is one of my favorite dishes.
23:11 This is one of my favorite dishes that my aunt cooks for me.
23:14 And we're going to let the chef taste it.
23:16 It's delicious to cook for my aunt.
23:18 The best.
23:19 First, we'll cut the corn.
23:25 Then, we'll peel it.
23:27 Then, we'll cut the string beans.
23:34 Then, we'll shred the chili leaves.
23:39 After that, we'll saute it.
23:53 We'll add the garlic, onion, and the chicharon.
23:57 After that, we'll add the corn and the string beans.
24:17 We'll add the string beans and the chili leaves.
24:23 So, here it is. Let's put it.
24:32 If you have the time, remove the seeds.
24:35 But if it's just a rock and roll, we'll put all of it.
24:39 And of course, our rice washing soup.
24:43 We'll cover it and simmer it.
24:46 This will give us around 45 minutes to an hour.
24:49 Then, we can serve it.
24:52 Watermelon stew.
25:12 Thank you, chef.
25:13 Food adventure is more fun when you're able to taste new things in the foods and drinks you're used to.
25:35 The refreshing fruits.
25:40 You can even eat it with Sinigang.
25:42 The strawberry.
25:44 Matcha is also good with it.
25:46 Your favorite roasted chicken.
25:49 The taste can be more refreshing.
25:52 And even if it's just a fish that you're used to,
25:56 it's still good with a sandwich.
25:59 You food explorers,
26:01 what are the different twists in your food trips?
26:06 What are your food trips?
26:08 Food Adventure
26:10 [Food Adventure]