Aired (February 9, 2025): There is no love more sincere than the love of food. Chef JR Royol fondly reminisces about the good old days with the love of his life, Ma-ann Alimagno-Royol, as he recreates a special and sentimental dish—Crispy Tadyang—one of their ultimate favorites in Tagaytay City.
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LifestyleTranscript
00:00When it comes to food trips, Tagaytay is one of my top destinations.
00:07Aside from the delicious signature dishes that you can enjoy here,
00:10like Bulalo and Tawilis,
00:12there are also some food that you can discover here
00:15that can give you memorable food experiences.
00:19And this is our recent trip to Tagaytay
00:22to visit SVD Laudato Si Farm.
00:25One of the delicious memories that came back to me
00:28was when my wife and I visited one of our favorite Chilichibog in Tagaytay.
00:36When my wife and I first started dating,
00:40then my girlfriend,
00:42we would take a bus to Tagaytay
00:46and then we would go to one of the famous restaurants here
00:50to eat Crispy Tajang.
00:52So for me, this dish is very sentimental.
00:56It's a big part of our early memories of being in love.
01:02So Tajang is ribs.
01:04So I have here our beef ribs.
01:07You can definitely use pork if you want.
01:11But for us, because it's Mahogany,
01:15we chose this protein.
01:17So we have here our stock.
01:19So for a restaurant setting,
01:21because of course when you order that,
01:23it should be ready to be served as soon as possible.
01:26So you can't just fry the Tajang raw.
01:32So there is a certain preparation that you have to do
01:36to make your meals more efficient in the kitchen.
01:39So we're going to boil it in our stock.
01:45And for our broth,
01:46we're going to season it with a bit of salt.
01:53Not exactly, but a bit more than a bit.
01:57Because that's our chance to infuse or add flavor to our meat.
02:06Just add your salt.
02:09And pepper.
02:11As you can see, our Tajang has a lot of fat.
02:16So we want the flavor to seep all the way to the inside.
02:21So we're just going to slowly simmer this for around one and a half to two hours.
02:26And then we'll come back to take it out.
02:33After almost three hours,
02:35this is what our Tajang looks like.
02:38Since we got the softness that we want,
02:42we're just going to remove this from our pan.
02:47We're going to set aside our stock.
02:49And then we can dredge this with our dry ingredients once it cools down.
02:54So this is our slightly cold Tajang.
02:57We're just going to add a few powders that will make it even more delicious.
03:01We have here our onion powder.
03:03And we have here our garlic powder.
03:05And just to add a bit of spice,
03:08cayenne powder.
03:10And our cornstarch.
03:17Let's also add our oil.
03:20That's why when you order this at restaurants,
03:23you would have an expectation that this is going to be a bit fast.
03:26Because first of all, they're just going to coat it.
03:29Then they're going to fry it.
03:31Then they're going to fry it.
03:32Because the inside of this is already cooked and tender.
03:50And also for our side,
03:52you can see behind us that they have a lot of options for fresh greens.
03:56So we're just going to add that to our plate.
04:00And by that, I would serve.