Aired (September 10, 2023): Join our energetic Kapuso star Shuvee Etrata at Platinum Island Farm in Tanay, Rizal, as she becomes Chef JR Royol's sous-chef and student! Chef JR will be teaching Shuvee how to make different meat-based dishes, from beef kebabs and meatballs to cheese-stuffed burgers!
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03:59 This week, Shuvie and I visited the Platinum Island Farm in Tanay, Rizal.
04:03 [music]
04:05 [music]
04:13 The farm produces fresh and naturally grown produce and livestock.
04:18 This place is clean and scenic,
04:22 which is perfect for campers who love nature-tripping.
04:26 For our first dish, I will peel a vegetable that you can use as a sauce.
04:32 Ma'am, it looks like you're almost done with the season.
04:35 Yes, I've been peeling this for months.
04:38 But we can see that because this eggplant is old or almost done with the season,
04:43 even if it's small, it's hard.
04:48 So it's already mature.
04:50 If you can see the inside, it's already mature.
04:54 How do you know it's mature?
04:56 First, you'll know it's mature because the texture is hard.
05:00 It's like a real stone.
05:01 It's softer when the tree is younger.
05:05 Normally, when it's this size, it's easy to press, but this one is like...
05:09 When it's hard, it means it's mature.
05:11 The seeds are bigger.
05:14 That's usually the downside.
05:18 But it's still edible.
05:19 Of course, there's nothing to be wasted.
05:21 [Music]
05:26 We're having a ground beef fest today.
05:28 Okay.
05:29 We can make a lot of ground beef.
05:32 And usually, when we're grilling meat, we use whole pieces.
05:41 Actually, we can make it kebab style.
05:44 So you're poking it because you need to grill it.
05:48 Yes.
05:49 For our sauce, this is one of the things we don't usually do.
05:55 We usually use eggplant as a main or side dish, but never as a sauce.
06:01 I'm going to make the ground beef kebab.
06:07 Then, we season it with salt.
06:12 Salt.
06:13 More?
06:20 I'm a fan of pepper.
06:23 You can't tell if you're biting or touching it.
06:28 That's the level of pepper.
06:33 We're going to add onion to our ground beef.
06:39 [Music]
06:49 Before we grill, I'm going to taste it.
06:52 Make sure it's perfect.
06:55 While we're grilling, I'm going to sample it.
07:00 This is optional.
07:02 When you're making this at home, add spices like cumin.
07:07 Then, turmeric.
07:09 Yellow ginger.
07:11 Powdered.
07:13 I'll taste it, Chef.
07:15 Go.
07:16 [Music]
07:23 It's okay, Chef.
07:24 It's perfect, right?
07:25 Yes.
07:26 Great.
07:27 I'm going to transfer the eggplant to the bottom.
07:29 So we can grill.
07:33 I'm going to make you crush the sesame seeds with the rice.
07:39 When it's crushed, we'll call it tahini.
07:41 [Music]
07:50 Here, cover it.
07:52 So it's easy to peel.
07:57 The steam will release the skin.
08:04 So our tahini is ready.
08:06 You can add even a piece of garlic.
08:10 Okay, Chef.
08:11 Just crush it.
08:12 Okay, Chef.
08:13 To make it easier to crush, add a little salt.
08:16 A little.
08:19 A little.
08:20 That's it.
08:21 Okay.
08:22 Let's just taste our kebab.
08:25 [Music]
08:31 Wow.
08:32 Wow.
08:33 I noticed that when you add salt, it becomes watery.
08:39 Yes.
08:40 I'm excited, Chef.
08:43 Okay.
08:44 We can now add our lemon.
08:49 Lemon?
08:50 Just a little.
08:52 Okay.
08:53 [Music]
08:58 More?
08:59 More.
09:00 Okay.
09:01 Just to add some freshness to our sauce.
09:07 So we'll do this.
09:09 We'll just peel it.
09:12 I'll bake it, Chef.
09:16 Actually, that's okay.
09:18 What we'll do is,
09:20 we'll shoot the eggplant in our Almerez.
09:25 Okay?
09:26 So we'll just shake it, Chef.
09:29 Shake it until you get the sauce.
09:31 [Music]
09:33 This is optional, but we'll add a little yogurt.
09:40 Oh, it's good.
09:42 You can taste it, Chef.
09:45 How is it?
09:48 You taste it.
09:49 [Music]
09:56 Is it okay?
09:57 The yogurt is good.
09:59 We added that.
10:00 And the combination of the garlic we added.
10:03 This is so funny.
10:06 [Laughter]
10:07 I can't do this anymore, Chef.
10:10 Okay, I'm ready to get married.
10:12 Look for me.
10:13 [Music]
10:28 Cheers!
10:29 [Music]
10:35 You're surprised by the onion.
10:37 Go.
10:38 I'll be surprised by you.
10:41 [Music]
10:44 Why is it sweet?
10:45 I know, right?
10:46 We burned it.
10:47 So that process,
10:49 because it's burnt on the outside,
10:52 the inside is cooked in the steam,
10:55 so the sugar comes out.
10:57 The sugar of the...
11:00 I don't want to eat garlic.
11:02 What was it?
11:03 Onion.
11:04 Onion.
11:05 But now, it doesn't taste like onion.
11:07 It's sweet.
11:08 [Music]
11:15 For our next dish,
11:17 we're still going to use the beef.
11:21 So we're going to make meatballs,
11:24 but we're going to part with the pumpkin we harvested.
11:28 Can you cut it?
11:29 I can.
11:30 I'll cut it in half.
11:32 Okay, go.
11:34 I'll cut it in half first.
11:36 So it's easier to handle.
11:39 I'll season the meatballs.
11:42 [Music]
11:45 When we make mashed potatoes,
11:47 we normally boil it.
11:51 But because the pumpkin is not as starchy,
11:55 like potatoes,
11:56 we'll just sear it or
11:58 we'll just splash it on the pan.
12:01 So for the meatballs,
12:02 actually, this is optional.
12:04 We can add a little flour.
12:07 The other ones will be cornstarch.
12:08 Is there a thicker one?
12:09 It's like an extender.
12:11 So we'll also add breadcrumbs.
12:14 For our mixture,
12:16 I just lowered the seasoning
12:19 because we'll make a gravy later.
12:21 So I want the flavor to be just right
12:24 and the gravy will be more delicious.
12:27 The technique of mashing is basically
12:31 to crush the meat
12:34 so there's less chance of it cracking.
12:37 There.
12:39 One, zero.
12:40 One.
12:43 Just one.
12:44 Ouch!
12:47 Harder.
12:49 Oh, it's broken.
12:51 You have one, so just...
12:53 Okay, I'll just take it out.
12:59 So, let's fry it.
13:01 Don't stick your lips.
13:13 There.
13:14 There.
13:15 It's hard, Faye.
13:36 Our meatballs are ready.
13:39 Is this organic?
13:42 You're being dramatic, yes?
13:44 For our sauce,
13:50 we have bacon here.
13:52 And then, we also have mushroom.
13:57 There.
13:58 The thickest part of our gravy
14:07 is where we'll add flour.
14:09 You can add butter
14:11 if you're running out of oil.
14:13 Yes, so it can be dry.
14:15 This is our W sauce.
14:17 Worcestershire sauce.
14:19 This is our gravy.
14:25 Let's just add stock.
14:29 Or too big, big stock.
14:31 Broth.
14:32 There.
14:35 Pepper, of course.
14:41 Very fresh, very healthy.
14:43 Usually, when there's mashed potato,
14:47 there's buttered beans.
14:50 But for us, it's buttered sea towel, baby.
14:53 [sizzling]
14:55 Mmm, mmm, it's so good.
15:13 [upbeat music]
15:15 Wow!
15:27 Shuvie's food hunting continues
15:29 for the trending burgers.
15:31 And in Bandang Kainta,
15:33 a smashing burger joint
15:35 has taken over the online world
15:37 after food vloggers
15:39 partied with their bestsellers.
15:41 [upbeat music]
15:44 [upbeat music]
15:47 [speaking in Tagalog]
16:14 [speaking in Tagalog]
16:16 It's named Double Double
16:35 because we always want the burgers
16:37 na double patty.
16:38 So when you order with Smash Man,
16:41 it's always double patty.
16:42 [speaking in Tagalog]
16:44 Well, you can request.
16:47 If you want it three patties.
16:49 I'm excited to eat.
16:51 Let's eat.
16:52 [upbeat music]
16:54 [speaking in Tagalog]
16:59 Let's start.
17:01 [speaking in Tagalog]
17:04 Mmm!
17:06 [speaking in Tagalog]
17:11 [speaking in Tagalog]
17:13 Save the best for last, guys.
17:18 [speaking in Tagalog]
17:20 This one is for you.
17:26 Mmm!
17:27 [speaking in Tagalog]
17:31 [speaking in Tagalog]
17:35 [speaking in Tagalog]
17:40 [speaking in Tagalog]
17:42 [speaking in Tagalog]
17:47 Mmm!
17:48 [upbeat music]
17:50 [speaking in Tagalog]
17:57 Although it's from a foreign land.
17:59 [speaking in Tagalog]
18:01 Fast food.
18:07 Fast food.
18:08 [speaking in Tagalog]
18:10 [speaking in Tagalog]
18:15 Some of the factors.
18:16 [speaking in Tagalog]
18:18 [speaking in Tagalog]
18:23 [speaking in Tagalog]
18:27 [speaking in Tagalog]
18:30 Basic.
18:31 [speaking in Tagalog]
18:37 [speaking in Tagalog]
18:39 [speaking in Tagalog]
18:45 [speaking in Tagalog]
18:55 [speaking in Tagalog]
18:58 [speaking in Tagalog]
19:03 Yes, exactly.
19:04 [upbeat music]
19:06 [speaking in Tagalog]
19:08 Hey guys, we're putting on the meat.
19:13 [speaking in Tagalog]
19:17 Ground.
19:18 [speaking in Tagalog]
19:20 [speaking in Tagalog]
19:30 [speaking in Tagalog]
19:34 Time.
19:35 [speaking in Tagalog]
19:38 Let's add some time.
19:40 Let's make it a partner with the sweet potato.
19:43 Before we put it into the patties,
19:48 it's better to get some.
19:50 Just a little bit.
19:52 We can't just eat this as is, right?
19:56 So, get some.
19:58 Just a little bit.
20:00 I don't know if it's a little bit.
20:02 What do you mean by a little bit, chef?
20:04 Just a little bit.
20:06 If you're going to make any mixture,
20:08 before you finalize the shape,
20:11 you need to taste the seasoning first.
20:13 So, let's taste it.
20:15 It's so hot.
20:17 It's better like this, chef.
20:31 It's a little bit salty.
20:34 But it's okay.
20:37 Just mix it.
20:39 Did I put too much mix?
20:41 No, I put too much salt.
20:43 It's not your fault.
20:44 Taste it.
20:45 It's not easy.
20:46 It's perfect.
20:51 The sweet potato is a partner.
20:53 It's okay.
20:54 It's okay.
20:55 Okay.
20:56 It's approved.
20:58 We can now eat.
20:59 Then, we'll put cheese inside.
21:02 Wow.
21:03 Right?
21:04 We have cheddar here.
21:06 Yeah.
21:07 So, what we'll do is...
21:10 Okay, chef.
21:11 There.
21:12 Form a patty.
21:13 I'll form it.
21:14 No, you do it first.
21:15 Get one.
21:16 There.
21:18 Is it small, chef?
21:19 No, just one portion.
21:20 I'll get one more like this.
21:23 Double it.
21:24 Double it?
21:25 Yes.
21:26 Oh my gosh, the patty is so big.
21:28 Then,
21:29 Inside?
21:31 We'll put it inside.
21:32 Oh, I thought it's sliced.
21:34 I didn't know.
21:35 Well, it's really a part of the burger, right?
21:40 There.
21:41 Just put it in the middle.
21:43 Again.
21:45 Just two for me.
21:46 Yeah, just leave them.
21:47 Let's include ma'am Grace.
21:48 We'll just make three, chef.
21:50 Okay.
21:51 Okay, I want to eat it.
21:52 Your cheese will be gone.
21:54 It's a waste.
21:55 So, I'll just put it.
21:56 I'll slice the cheese.
21:58 So, it's like a big story.
22:01 A big dome.
22:03 I'll put the cheese inside.
22:06 And I'll cover it.
22:08 My chef's cheese will be gone.
22:12 That's yours, right?
22:20 Yes, it's mine.
22:21 Okay.
22:22 It's just like this, guys.
22:23 Your gloves might get dirty.
22:25 Nice.
22:26 It's not dirty, sir.
22:27 It's okay.
22:28 It should be perfect.
22:31 I won't let my chef down.
22:32 Competitive.
22:34 Sweet potato.
22:36 Wedges.
22:38 Chef, can I put a t-shirt?
22:49 Yes, go.
22:50 Thank you.
22:51 Can I put this?
23:12 Yes, you can.
23:13 Okay.
23:17 I'll put some sauce so it's more delicious.
23:20 You're getting oily.
23:22 I promise.
23:25 The cheese.
23:43 Actually.
23:46 It's delicious.
23:47 He's just looking for the sauce.
23:48 No, it's for the next time.
23:51 It's a bit salty.
23:53 But he got it back.
23:56 He's a real tomato partner.
23:58 Put some tomato.
24:01 Eat it with tomato, ma'am.
24:02 Don't put it like that.
24:10 It's like a tomato.
24:15 It's good.
24:16 It's sweet and it's good.
24:21 It's balanced.
24:22 It's balanced.
24:23 In cooking,
24:25 no matter how thin the ricotta is,
24:27 it's more delicious if it's prepared with fresh and good quality ingredients.
24:32 Whatever you eat,
24:35 whoever will eat it,
24:37 as long as it's cooked with love,
24:40 it will surely be trending in the hearts of whoever will taste it.
24:44 Mmm.
24:45 Mmm.
24:46 Mmm.
24:47 Mmm.
24:48 Mmm.
24:49 (upbeat music)
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