Aired (September 21, 2023): Rambutan season is IN! Kaya naman perfect magluto ng rambutan na pang… ulam?! ‘Yan ang ituturo sa atin ni food explorer Chef JR Royol! Panoorin ang video.
Hosted by the country’s top anchors and hosts, 'Unang Hirit' is a weekday morning show that provides its viewers with a daily dose of news and practical feature stories.
Watch it from Monday to Friday, 5:30 AM on GMA Network! Subscribe to youtube.com/gmapublicaffairs for our full episodes.
Hosts: Arnold Clavio, Susan Enriquez, Ivan Mayrina, Mariz Umali, Suzi Entrata-Abrera, Lyn Ching-Pascual, Matteo Guidicelli, Shaira Diaz, Kaloy Tingcungco, Chef JR Royol
Hosted by the country’s top anchors and hosts, 'Unang Hirit' is a weekday morning show that provides its viewers with a daily dose of news and practical feature stories.
Watch it from Monday to Friday, 5:30 AM on GMA Network! Subscribe to youtube.com/gmapublicaffairs for our full episodes.
Hosts: Arnold Clavio, Susan Enriquez, Ivan Mayrina, Mariz Umali, Suzi Entrata-Abrera, Lyn Ching-Pascual, Matteo Guidicelli, Shaira Diaz, Kaloy Tingcungco, Chef JR Royol
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FunTranscript
00:00 But guys, did you notice that there are a lot of rambutan being sold outside?
00:03 Oh, so many!
00:05 We got some fish from Mami's farm.
00:08 Really?
00:09 One tankayo, I have a stock of it.
00:12 So, we can eat it.
00:12 It's rambutan season right now.
00:15 It's from August to October.
00:18 That's why we have it at home because there are trees around.
00:21 Oh, that's why.
00:22 To strengthen it, we have it in the backyard.
00:24 We have it at home, it's really fresh.
00:26 That's why it's like a rambutan that Chef JR brought.
00:29 Let's ask him what he's going to do with the rambutan.
00:32 Chef!
00:33 Let's do it!
00:34 Good morning!
00:35 Good morning!
00:35 I'm sure what we're going to cook today will be delivered.
00:37 Because I'm going to make pork belly with rambutan.
00:42 Of course, we're going to use the red ones.
00:45 Those colors.
00:46 The red ones.
00:46 Yeah, those are perfect.
00:47 So, we can cook rambutan?
00:49 Actually, yes.
00:50 It also has culinary applications.
00:52 Aside from the typical things that we'll just peel it.
00:54 Or just peel it.
00:55 We can...
00:56 So, it's like papaya, mango, and all of those.
00:57 Exactly.
00:58 Especially for Filipinos.
00:59 Exactly.
01:00 Everyone makes Ulap.
01:01 -Sure. -Yeah, sure.
01:03 -Chef! -So, there.
01:04 It's simple.
01:05 We'll be using pork belly.
01:07 We've already cooked it.
01:08 -It means we've already boiled it with -Yes.
01:11 -bay leaves and star anise. -Yes.
01:14 I just took the leaves and set it aside for the sauce.
01:17 -Alright. -So, we have here our pan.
01:19 -It's hot. -It's hot.
01:21 Actually, I'll just segue it because I'm really heating it up.
01:25 If you want your-- Especially for cooking equipment or tools
01:29 that are non-stick,
01:30 you need to heat it up before you add other ingredients.
01:34 -It's called piping hot. -Yes.
01:35 -It's so hot when you add water. -Yes.
01:37 -The water turns into beads. -Yes.
01:38 -It's like mercury. -Oh, I know that!
01:40 -Those are the hacks that we can use. -Yes.
01:45 So, once our meat is par-cooked,
01:47 we'll just sear it quickly.
01:48 It's just gonna splatter a bit.
01:50 -Let's clear it. -Okay, I'll be back.
01:53 -Everyone's back. -Everyone's back.
01:55 I'm not cooking. I'm just eating.
01:58 Chef is used to it.
01:59 -Yes. -She can't even hold the pan.
02:02 She's used to it.
02:03 -Then, we'll add our aromatics. -Onions.
02:07 -Of course. -Lots of onions.
02:09 We have a lot of onions.
02:10 -Yes. -I mean, it's cheap now.
02:13 -It's cheap now. -The price is going down.
02:15 But unfortunately, a lot of people are still buying it.
02:18 So, it's the perfect time to use in-season products
02:22 like Rambutan.
02:23 -It's cheap. That's what you get. -Yeah.
02:25 -We have a lot of focus. -Yeah.
02:27 This is the most critical part.
02:30 The searing.
02:32 And then, this is optional.
02:34 If you're gonna add color or any other flavoring--
02:36 -What's that? Tomato paste? -We have tomato paste.
02:39 I'm just mixing it with the pan
02:44 'cause we want to get rid of the "pakla" flavor.
02:47 So, it has to be mixed with the pan.
02:52 The surface area that it hits gets cooked faster
02:56 and the "pakla" flavor gets removed.
02:58 The "pakla" flavor of the tomato paste is very subtle
03:01 but by doing this process, we're able to get rid of the aftertaste.
03:05 -We're gonna learn how to do this, right? -Of course.
03:08 -Shaira really needs to learn. -Of course.
03:12 -There are a lot of things to prepare. -Nice.
03:15 -We can do this. We have kitchen access, right? -Of course!
03:20 I'm not ready for this.
03:22 -She's gonna teach you. -Yeah, we're counting on you.
03:25 -There are a lot of things to help you. -I'm gonna make a mess.
03:27 Mommy Sue is still here.
03:29 -We're gonna add salt and pepper. -Yeah.
03:32 Then, we'll add in the pork stock.
03:35 -The pork was cooked earlier. -Yes, ma'am.
03:37 -That's why it has star anise and laurel. -Laurel.
03:41 Then, we'll be adding in the "rambutan".
03:44 -It's already peeled. -You can peel it and add it whole.
03:48 -But to make it more convenient, we'll remove the seeds. -The seeds.
03:55 -It's hard to do this 'cause you're putting in extra effort. -Yeah.
03:59 -Are you just trying to be funny? -I'm trying to be funny.
04:02 That's why we're removing the skin and the seeds.
04:04 Speaking of extending the seasonal ingredients,
04:08 the "rambutan" we added has already been removed.
04:11 We can also use it as a lychee.
04:14 We'll preserve it.
04:16 We can also use it as an application.
04:18 Especially now, when you're passing by Laguna area or Quezon,
04:23 you'll see a lot of vendors on the side of the road.
04:26 -They have plants like this. -If you're doing that, support them.
04:30 -Because they're our local farmers. -That's right.
04:33 -So, go support them. -If I'm not mistaken,
04:35 as low as P20, you can buy it for P1,000.
04:38 -That's why we need to take the opportunity. -Yeah. Support them.
04:42 That's it. We'll just combine it.
04:45 -We'll just adjust the seasoning. -Yeah.
04:47 It's up to you. With the color.
04:49 Speaking of color, let's add some more.
04:52 -Oyster sauce? -Yes.
04:53 You can also add soy sauce and a bit of sugar.
04:55 -But we're expecting the "rambutan" to give that hint of sweetness. -It'll be sweet.
05:03 -And of course, oyster sauce has sweetness and umami. -Yes. It has umami.
05:08 It's that simple. As you can see, the sauce is thick.
05:12 -We can now plate it. -Here's the plate.
05:15 So, Kaloy, who was eating "rambutan" earlier,
05:18 -can now move on to "rambutan" here. -Yes.
05:20 -Pork belly with "rambutan". -Pork belly with "rambutan".
05:23 -I haven't tried this yet so this will be a genuine reaction. -Yeah.
05:27 -That's a lot. -There.
05:29 -That's how quick it is. -Wow!
05:33 -This technique and application -It's like a snack.
05:37 -can be used in any in-season dish. -Yeah.
05:41 Especially fruits and vegetables.
05:43 -Rambutan also helps. It's like an extender. -Exactly.
05:46 -It's like you can have more food. -Exactly.
05:48 -Especially now that everything is expensive. -Especially for kids.
05:52 -Let's garnish it with some leeks. -We'll go first.
05:55 -There you go. You go first, Ma'am. -Okay.
05:57 -Kaloy, I can see you eating rice on the periphery. -Rice.
06:01 I think it's a pleasure when I see them eat this.
06:04 -Let's feed the kids. -Here you go.
06:08 -Shaira is so pretty. -Let's feed them.
06:11 -This is for the whole school. -It's for the whole school.
06:13 -It's a good idea. -Yeah.
06:15 We just want you to try this.
06:17 I'm sure they'll reach the inside. They always ask me to feed them.
06:21 -That's why they cook a lot. -Yes.
06:23 -At least you guys have reached the inside. -True.
06:26 -Finally. -There you go.
06:27 -Enjoy. -You should eat it with Rambutan.
06:29 -What does Rambutan taste like? -It's good.
06:33 -What does it taste like? Sour or sweet? -It's a mix of sour and sweet.
06:37 -But it doesn't overpower the other flavors. -Yes.
06:40 -It's like a good blend. -It's perfect.
06:41 Guys, look at how much food is in this plate.
06:44 -Ma'am, that's already half of the plate. -I think this will be eaten by a storm.
06:50 -That's half of the plate in one commercial. -Yeah.
06:53 -You can count on that. -That's possible.
06:54 Moms at home can easily execute this recipe.
06:59 Chef, do you have anything to say about your food adventures?
07:02 Of course. Our food adventures in this segment are always full of hope.
07:09 -Of course! -Chef JR!
07:12 -Even if he's the one who's gonna eat it, it's gonna be delicious. -Fighting!
07:16 -That's right. -You should always aim for the first row.
07:19 -I'll be back. -Yes, just aim.
07:20 Money shot!
07:22 [BLANK_AUDIO]