Aired (January 19, 2025): In this episode, ‘Prinsesa ng City Jail’ star Sofia Pablo spins the ‘RapSa Roleta’ for the first time! She reveals that she’s also a PICKY EATER! Will her taste buds approve of what Chef JR Royol cooks for her? Watch now to find out!
For more Farm to Table Highlights, click the link: https://shorturl.at/JiWPM
For more Farm to Table Highlights, click the link: https://shorturl.at/JiWPM
Category
🛠️
LifestyleTranscript
00:00Welcome to Farm to Table.
00:03We're so happy that you're here with us.
00:06You're not in the city jail right now.
00:08Yes, I'm not.
00:09Because you're free, I'll cook you a delicious Putahe.
00:16And it's perfect because we have a lot of options here in the Legazpi Market.
00:20Anything that you're craving right now so far?
00:23Anything spicy.
00:24Spicy?
00:25Yes.
00:26That's the answer to the Rapsaroleta.
00:29Sofia, open that.
00:32Stew.
00:34Alright.
00:35Stew.
00:38Na.
00:41Yeah.
00:43Is that na stew?
00:45The spicy?
00:47I'll take care of that.
00:48But before that, come with me to buy.
00:51Yes, sir.
00:52Alright, let's go.
00:59One, two, three, four.
01:00Ma'am, how much for the Tampal?
01:05What's Tampal, sir?
01:07Just Tampal.
01:09I have a kid with me.
01:12Ma'am, can I have Fillet too?
01:14I'm still curious about the name.
01:16So we have fish.
01:18Anything you want to pair it with?
01:20Fish.
01:22What do you like to eat?
01:24Vegetables.
01:25Sayote.
01:26Sayote or Kangkong.
01:28Sayote and Kangkong.
01:31Their packaging is still cute.
01:33When I was young, I was the one who removed the leaves.
01:37Wow.
01:39That's also my introduction to cooking.
01:43Helping out at home.
01:45So, yeah.
01:47I know what you mean.
01:49Maybe we can add in some.
01:50Mmm.
01:54So, we have bought the ingredients that we need for the fish stew that Rapsa Roleta chose for Sofia.
02:04So, we have here.
02:05We already filleted the fish.
02:07And then, some of her favorite vegetables, which is Sayote and Kangkong.
02:13We can also find it because the store that we went to has a country.
02:17Tongsoy or our watercress.
02:20And for color, I'm just going to add in black pepper.
02:23So, I'm just going to prepare our Sayote.
02:29So, this is something that I learned from my mom.
02:32That once you slice the Sayote, you have to squeeze it so that the juice comes out.
02:41Because if you don't remove it, it will stick to your hand.
02:45So, if you don't remove it, it will stick to your hand.
02:46Some people react to it as if it's itchy.
02:50But, yeah.
02:51We are just used to it.
02:53So, once you have removed enough, you can proceed.
02:59And, we will just peel it.
03:16Peel it.
03:29Since our fresh components are ready, I can now hold our fillet of fish.
03:38So, we have here cornstarch.
03:41And then, we're just going to season this with some salt and pepper.
03:46So, normally, when we say stew, we just cook it directly.
03:50But, again, just to add layer of texture and flavor, we're going to fry our fish first.
03:58So, while we're browning the first side of the fish, we're going to fry the onions and Sayote at the same time.
04:11What is that?
04:12Fish.
04:13What fish?
04:14Are you familiar with Kampal Kale?
04:15Yes.
04:16Kampal Kale?
04:17Yes.
04:18Kampal Kale?
04:19Yes.
04:20Kampal Kale?
04:21Yes.
04:22Kampal Kale?
04:23Yes.
04:24Kampal Kale?
04:25Yes.
04:26Are you familiar with Kampal Koke?
04:29No, it is.
04:30It's what they call it.
04:33I'm not even joking.
04:35That's what they call it.
04:38Just to not overcook our fish, I'm going to set it aside first.
04:42Because at this point, it's already 60% cooked, and then as it rests, it will increase in cooking.
04:57We're just going to add in our bell pepper.
05:04Our soy sauce.
05:06Our soy sauce.
05:12Our chili.
05:20And then our liquid.
05:22Before we put the fish back in, I'm just going to thicken our sauce using slurry.
05:28Just to balance our seasoning, we're just going to add in our oyster sauce.
05:33And then to finish off, our water spinach, more soy sauce, and of course, our fish.
05:40And then to finish off, our water spinach, more soy sauce, and of course, our fish.
06:10So what did you do for me?
06:12Here it is, you don't have to wait for too long.
06:15Our dish is quick.
06:17We used fish and vegetables that we bought.
06:20Right here in Legaspi Sunday Market,
06:22this is our stew.
06:27There, using the fish.
06:30So we have here the bell pepper,
06:32your request for you,
06:33tomato,
06:34garlic,
06:35onion,
06:36pepper,
06:37salt,
06:38pepper,
06:39your request for sayote and kangkong are there.
06:42Of course, we have rice with it.
06:44Rice.
06:45Right?
06:46Pandatory.
06:47Pandatory, that's it.
06:48So I hope you're ready for one.
06:50Yes.
06:51Isn't the vibe beautiful?
06:52Yes.
06:53Our ingredients are fresh.
06:54Super.
06:55Locally sourced.
06:56That's why we should taste it.
06:59Mmm.
07:05Mmm.
07:07It's delicious.
07:09Actually, I'm a picky eater.
07:12Because my mom is a chef.
07:14Your standard at home is high.
07:16Yes.
07:17So sometimes when I'm out,
07:18it's hard for me to eat
07:19because I compare it to my mom's cooking.
07:22Because every day,
07:23what I eat is like a hotel-type food.
07:26Mmm, it's delicious.
07:27That's how it is.
07:28I promise, it's delicious.
07:29Super.
07:30So it's a pass.
07:32Mmm.
07:33The spicy one,
07:34I'm super happy with it.
07:35Because there are spicy dishes
07:37that are not tolerable anymore.
07:39It's not delicious anymore.
07:41It's not fun to eat anymore.
07:42But there are also the ones you can't feel.
07:45This is perfect.
07:46And me,
07:47I admit,
07:48I'm not good at eating vegetables.
07:50But this,
07:51I'm really eating it.
07:52I'm trying it.
07:53Because even the vegetables,
07:54it's so delicious when it's cooked.
07:56It's so perfect.
07:58And even the fish,
07:59I just tried that fish.
08:05It's so good.