Aired (October 13, 2024): If food is life, rice is LIFER! Dito sa Farm to Table, halina’t samahan si Chef JR Royol na tuklasin ang iba’t ibang rice dishes and delicacy!
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00:00Rice is an important part of the legit Filipino food experience.
00:05No matter how delicious a meal is, for Filipinos,
00:09it's not enough if there's no hot food.
00:13They say, food is life, but rice is lifer.
00:19Thank you, Lord.
00:24Our love for rice is rooted in the deep connection of Filipinos in growing rice.
00:30It's a big part of the livelihood of farmers in the provinces.
00:34Rice is also considered an important and sacred element in the culture of some of our countrymen,
00:40particularly in the provinces of Cordilleras,
00:43where it's planted and grown as a community
00:48and it's accompanied by rituals and prayers to the spirits of their ancestors.
00:53It's proven that for us Filipinos, rice, rice, and rice are not just food.
01:04If we eat the famous Filipino dishes one by one,
01:08whether it's soup or stir-fried dishes,
01:11it's not complete if there's no side dish.
01:14Sitigang, paksiw, tinola, bulalo, kare-kare, humba, kaldereta, adobo,
01:24or even if you make a two-in-one dish like this Calderobo in Ibaan Batangas,
01:29the combination of rice is perfect for every dish.
01:37Low fire.
01:39Low heat and very little liquid.
01:43Just a little.
01:45You don't need to soak it in water.
01:48Basically, what we're doing here is we're just letting the oil come out.
01:59So I'll just put our onions.
02:03Be very generous with it.
02:04Be very generous with it.
02:06While the onions are sautéing,
02:11I'll add our garlic.
02:21And at this point, one of the ingredients that I gave why it became a calderobo
02:29is the use of liver spread.
02:30And then later, I'll also add our pickles.
02:39And we'll finish it off with cheese.
02:53Aside from making our food more delicious whenever there's a tasty dish,
02:57there's also food that we consider to be our Pinoy comfort food,
03:02such as lugaw that makes you feel better whenever you're sick or going through something,
03:07and champorado that gives warmth to the body on cold days.
03:15We'll be using their black rice and their pink rice.
03:21Just like other places in the Philippines, their champorado uses coconut milk.
03:27To make our rice more colorful, we'll be using two sauces.
03:33Our coconut milk and our cocoa.
03:38And let's first make our coconut milk sauce.
03:42And because it's white, we'll make use of white sugar.
03:51And then a very light touch of salt.
03:58We'll just let it thicken a bit, then we'll set it aside.
04:03And using our second pot,
04:06that's what we'll be doing next.
04:08So I'll just put in our cocoa powder.
04:10Once we get the consistency that's a bit thick,
04:14we can now turn off the heat of the coconut milk.
04:17We can now concentrate on our cocoa powder.
04:21And we'll make use of brown sugar.
04:30And just like our coconut milk,
04:32we'll add salt.
04:34But here, we'll just add a bit more
04:36because the salt would actually enhance the bitter flavor
04:41and the natural sweetness of our cocoa powder.
04:45We'll just bring this to a boil.
04:50There, it's already boiling.
04:53See?
04:55We'll turn this off and set it aside.
04:57See?
04:59We'll turn this off and set it aside.
05:11The same pot that we used for our coconut milk,
05:15that's where we'll put our pink rice.
05:17And for the cocoa, that's where we'll put our black rice.
05:20It's okay if there's still some left.
05:22And then we'll just add water.
05:24Now for congee consistency,
05:28normally you would cook the rice with a 1 is to 8 ratio.
05:36We'll come back to this after our rice is cooked.
05:43There, our black and pink champorado is now cooked.
05:53Rice is our staple food, Filipinos.
05:56Aside from our easy access to rice,
05:58rice is cheap,
06:00nutritious,
06:02and provides enough energy to the body.
06:04It's also easy to pair with any kind of food.
06:07That's why it's also a part of every Filipino's budget meal.
06:11Whether it's a grilled meal or rice topping.
06:15Rice and tapas are one of the most popular combos.
06:18And they even make it more special in the town of Taal in Batangas.
06:24Let's just put it in a bowl.
06:26Our saltiest component,
06:30our soy sauce.
06:32Let's just add our brown sugar.
06:37Whole pepper.
06:39Our acid.
06:41Calamansi juice.
06:44And our ketchup for color.
06:47And then of course,
06:49our own touch of tape.
06:56And our pork slices.
07:05Of course, with very clean hands,
07:09we'll massage our marinade.
07:18Let's give it a good mix.
07:20If you have a small budget,
07:47you can also level up the dishes you'll serve to your family or friends.
07:52Like this turmeric chicken and yellow rice,
07:55which we sampled in San Pablo City in Laguna last time.
07:58We have boiling water here.
08:01I'll just add our yellow ginger.
08:06Our ginger.
08:07Let's just infuse our poaching liquid and our leeks.
08:24So this is the part we've been waiting for.
08:27We're saying gently simmering.
08:30We'll drop our chicken.
08:32As you can see, the bubbles are a bit aggressive.
08:39But when the chicken drops, it suddenly stops.
08:42So that tells you that the temperature of our cooking has dropped.
08:50So just maintain that the heat is not that strong
08:57coming from our sauce.
08:59Sauce.
09:02So that we can get the perfect product.
09:05We'll cook this for about 30 to 45 minutes.
09:19So you have the option to remove it from our poaching liquid,
09:23and pour it with cold water to stop the cooking process.
09:26But since we cooked it very gently,
09:30for me, there's no need for that.
09:35And just like what I said,
09:38we won't waste the stock that we cooked
09:41because that's the same liquid that we'll use to cook our rice.
09:50So there, let's just add the spices in our stock because it still has flavor.
09:54It's a waste if we don't.
10:10Then we have our chili garlic and our leeks and ginger.
10:20Solid.
10:21It's just rice.
10:22It's just rice.
10:24Because we Filipinos love rice so much,
10:27we are also looking for ways to make our life longer
10:31and not to waste our rice.
10:34When we visited some villages in Pampanga and Tarlac,
10:37we got to know their way of making pure rice.
10:40This is pure rice.
10:52You really have to let it cool.
10:54Because if you don't let it cool,
10:56then you'll add the fish right away,
10:58the fish will be overcooked,
11:00it won't look good,
11:02it won't have a good texture.
11:04You have to add the rice first,
11:06so that the fish will be absorbed by the rice.
11:10Because if it's directly in the container,
11:13it won't be absorbed.
11:15This is the only thing that will be absorbed.
11:17This is not.
11:19So you have to add the rice.
11:21This is how you add the rice.
11:24The fish has to be very clean
11:26because if you don't clean it,
11:28the fish will smell.
11:35You have to put it in a hole at the bottom.
11:37Because this will absorb the water of the fish.
11:42At least the fish still has water.
11:45It will continue.
11:47It has to continue.
11:49Because if you don't let it continue,
11:52the rice will turn white.
11:55It will turn black.
12:03While I was in my hometown in Mountain Park,
12:05while I was in my hometown in Mountain Province
12:08and other provinces in Cordillera,
12:10rice is being preserved
12:12through the making of a drink,
12:15Tapoy.
12:23This is the making of Tapoy.
12:26We call it rice wine.
12:28This is the...
12:30This is the first element that will ferment the rice.
12:35Tapoy has a different flavor.
12:37But for you,
12:39this is what I usually taste.
12:41How is your flavor?
12:43If you're going to ferment the rice wine,
12:45the taste will be stronger.
12:48But the rice wine is important.
12:50This is the main component.
12:53So this is like yeast.
12:55This is how I buy it.
12:57Even in Baguio, they have this.
12:59But here, we make it in Kadaklan.
13:02In Kadaklan?
13:03This is what I'm always curious about.
13:06When I go home,
13:08what is the measurement of
13:11the amount of yeast
13:13in the rice wine?
13:15The rice wine we use
13:17has a lot of juice.
13:19It has a lot of juice.
13:21For ordinary rice,
13:23it's just enough.
13:25It's just enough.
13:27But if there's a lot of yeast,
13:29what is the measurement?
13:31This is half.
13:33This is what I make at home.
13:35What is the measurement?
13:37How much rice wine is this?
13:39About 5 chupas.
13:41The condensed milk.
13:43Ah, the condensed milk can.
13:45That's the chupas.
13:47That's the gatang.
13:49Yes, that's it.
13:51When you cook it,
13:53it's like this.
13:55Do you cook it with rice?
13:57Yes, with rice.
13:59But it's better if it's sticky.
14:01Yes, preferably.
14:03This is one half.
14:05One half of this.
14:075 chupas, one half of the rice wine?
14:09Yes.
14:11We're going to break it.
14:13We're going to crush it.
14:15We're going to spread it.
14:17Do you know how to do it?
14:19Yes, I know how to do it.
14:21Ah, to crumble the rice wine.
14:23Does it need to be hot?
14:25It's better if it's cold.
14:27It's already cold.
14:29Because if it's hot,
14:31the yeast will die.
14:34While you're crushing it,
14:36we're going to spread it evenly.
14:38We're going to add salt.
14:40Okay.
14:42We're going to add salt.
14:44We're going to spread it evenly.
14:46We're going to add garlic.
14:53After that,
14:55we're going to put it in a jar.
14:57We're going to put it in a container.
14:59Can we just put it in an ordinary jar?
15:01Preferably,
15:03but if it's a glass jar,
15:05it's better.
15:07If you don't have one,
15:09it's okay.
15:11Yes, I put it in a glass jar.
15:25You're going to cover it.
15:27Do we need banana leaves?
15:29Yes.
15:31Okay.
15:39Ah, okay.
15:41Which is one of the important processes
15:43so that it doesn't rot.
15:49We're going to seal it.
15:51Then, put the lid on.
15:57Then, let it sit.
15:58You wait for three days.
16:00Then, we can open it.
16:02Three days is the fastest.
16:04What about you?
16:06This is what we're tasting.
16:08The longer it sits,
16:10it's getting fine.
16:12The longer it sits,
16:14the better.
16:16This was made last August.
16:18But the others
16:20can go as long as two years?
16:22Yes.
16:24It's better
16:26if it can last that long.
16:28That's what they call an agent.
16:32Rice is not only a partner of food for us Filipinos.
16:36We also serve it to our fellow Filipinos
16:39who are getting to know
16:41the rich traditions of each country in the Philippines.
16:45The Bohol is famous for their calamay.
16:48The Tagalogs are known for their sinulbot.
16:51While the Antipolo
16:53is famous for their suman.
16:55And if most people are used to eating suman
16:58with sugar or latik,
17:00in other parts of the country,
17:02it's fried first.
17:04Just like what I shared with you
17:06when we visited Batangas.
17:10For our savory suman dish,
17:13I will use meat from Hinimay,
17:15which is a strong meat.
17:17Garlic mayonnaise,
17:19and salted egg.
17:21So we have here rice paper.
17:24How you use this?
17:26Soak it quickly
17:28and dunk it.
17:30Shake the excess.
17:33This is their suman with coconut milk.
17:36We will just put our
17:39tapang taal,
17:41and of course, salted egg.
17:51So there.
17:53One zero.
17:55And if earlier, tapang taal,
17:56of course,
17:58we can't forget
18:00longganisang taal.
18:02I would like you to try it first.
18:04Okay.
18:32Cheers.
18:36Actually, this is my first time trying this.
18:38Rice is life
18:40for us Filipinos.
18:42And you can really see that
18:44when we eat banyagang putahe
18:46that is made with rice.
18:48Just like the Korean gimbap
18:50that we made when we visited
18:52Roden Farm in Cavite.
18:54The Spanish dish paella
18:56is also one of our favorites.
18:58Savored by the savior of pipay
18:59is a restaurant in Quezon City
19:01that has served traditional Spanish cuisine
19:03for more than seven decades.
19:05My father actually started
19:07as a dishwasher in Spain.
19:09Before washing the leftovers,
19:11he would taste them.
19:13And when the kitchen was closed,
19:15he would try cooking it himself
19:17until he became a cook.
19:19After a couple of years
19:21that he trained the cooks and chefs
19:23of Casino Español of Spanish Cuisine,
19:25he established his own small eatery.
19:27He studied our country first.
19:29And he adjusted his Spanish food
19:31to the palate of the Filipinos.
19:33For example, paella.
19:35So what my father did
19:37is he made sure that he fills up
19:39the paellera at least a little to the edge.
19:41And then he filled it up
19:43with a lot of things going on.
19:45There's chicken, fish, chorizo, vegetables.
19:47That's how the Filipinos, he thought,
19:49would like the paella.
19:51And it worked.
19:53Aside from paella,
19:55biryani is also one of the international dishes
19:56that Filipinos love.
19:58And one of them is
20:00AJ's trending Indian biryani
20:02that you can find in the streets.
20:04Chicken biryani, money back guarantee.
20:06Chicken biryani is more delicious.
20:08160 pesos.
20:13Thank you very much.
20:15Egyptian biryani,
20:17ready plus matured rice, 100 percent.
20:19All the ingredients
20:21from Arab country,
20:23the quality number one.
20:24I cook my biryani
20:26by my own way.
20:28Different from any kind of biryani you eat.
20:30Despite being an actor,
20:32AJ Anson,
20:34his biryani is a hit.
20:36Especially because it's one of the specialties
20:38that his mom cooks.
20:40I tried making my own version
20:42and I sometimes visit them
20:44at their house.
20:46We're basically doing one of the
20:48critical steps
20:50in making biryani
20:52is the washing and soaking.
20:54So we're using here
20:56aged basmati rice.
20:58And then we'll just soak this
21:00for at least 30 minutes.
21:03And then we can start
21:05the other process.
21:07For the chicken,
21:09I'll add lemon juice.
21:11Then I'll add yogurt.
21:13And then of course,
21:15salt.
21:17We have here garam masala.
21:19We'll also add chili powder.
21:21And of course, pepper.
21:24And then,
21:27we'll just mix it.
21:29Give it a nice massage, brother.
21:40I'll just add in
21:42our spices.
21:46We'll just add one more.
21:49Just to make our oil
21:51more fragrant.
21:55Just give it a massage now.
22:01And then we'll just add in
22:04our onions.
22:07And then,
22:09our ginger paste.
22:15We'll add the next layer of rice.
22:25And then our
22:27chopped cilantro and mint.
22:30After that,
22:32we'll just add a generous amount
22:34of crispy onions.
22:46And of course,
22:48generous amount of crispy onions
22:50and our chopped herbs.
22:53And of course,
22:55what makes our dish special,
22:57as you said,
22:59our saffron milk.
23:07Let's add water.
23:13We'll cook this on high heat
23:16for more or less
23:18the first 15 minutes.
23:2315 minutes later
23:26That looks like a promising biryani.
23:34It smells good.
23:36So at least the aroma is good.
23:43Taste it.
23:45You can fight.
23:4615 minutes later
23:50Here it is.
23:52The moment we've been waiting for.
23:54Ram, please.
23:57This is the most delicious
23:59chicken biryani I've ever tasted.
24:01I hope you'll like it.
24:04It smells good.
24:06The spices,
24:08in India,
24:10the aroma is really special.
24:13And the flavor too.
24:14You know that this is an authentic biryani.
24:17For the first timer,
24:19this is 8.5 over 10.
24:22It's really good.
24:25Thank you, thank you.
24:31Rice is important for us Filipinos.
24:34More than making every food experience delicious,
24:37the deeper love we have for rice
24:40will make our character
24:41more beautiful as Filipinos.
24:44How we value our history and culture,
24:48how much we value our culture,
24:51how practical we are,
24:53and how open our minds and hearts are
24:57for things that will make us richer.
25:01For us Filipinos,
25:03rice is not life.
25:06It's more like rice is love.
25:11Rice is love.