Chef JR Royol changes Euleen Castro’s mind about ampalaya! | Farm To Table - video Dailymotion

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Aired (May 12, 2024): Alongside Euleen Castro’s Baked Salmon, Chef JR Royol also prepares for her an Ampalaya Ensalada to maybe change her mind about the bitter vegetable!

Transcript

00:00 [MUSIC PLAYING]

00:03 Hello, Chef!

00:07 [NON-ENGLISH SPEECH]

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00:16 Oh, yes.

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00:20 [LAUGHTER]

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01:06 [APPLAUSE]

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01:46 - It's baked! - It's baked!

01:48 - It's baked! - It's baked!

01:50 All right.

01:51 So, the farmer's market.

01:54 We can find a lot of fish.

01:56 Let's find out if they have fresh salmon there.

01:59 I'm going to try.

02:00 - All right. Let's go! - Let's go!

02:02 - Since you like salmon... - Yes.

02:09 I'll give you some.

02:11 Of course, you're our guest.

02:13 - We need to eat it. - I'm so lucky to have a guest like you.

02:16 - I'm so happy to be here. - Sir.

02:18 How much is a kilo of salmon?

02:19 - 820. - 820.

02:21 - Salmon. - Salmon.

02:22 - 820, please. - Salmon.

02:24 - Belly. - Belly.

02:26 - Meat. - Meat.

02:28 - 1,250 pesos. - 1,250 per kilo.

02:31 - It's filleted. - Filleted.

02:33 Okay.

02:34 You're so fancy, sir.

02:37 So fancy.

02:40 It's so fancy here at the farmer's market.

02:43 I only go to the market to buy fish.

02:46 That's so fancy.

02:47 Where are your bitter gourds from?

02:53 - Pangasinan. - Pangasinan.

02:55 But if Yoline thinks that we're just going to give her her favorite dish,

03:02 she surely won't expect a twist

03:04 that I'll add to her request for a baked salmon.

03:07 [Groans]

03:08 It's not so bad. It's bad.

03:18 [Laughs]

03:20 [Laughs]

03:21 It's so good.

03:22 [Upbeat music]

03:25 So this is what we bought, Yoline.

03:33 - Here's the salmon. - Your request.

03:36 This is the fillet that we made for Kuya.

03:41 Yes.

03:42 So, let's see.

03:44 I'll just put that there.

03:46 And this is what we left.

03:49 - That's the one that hasn't been filleted. - Yeah.

03:52 - You'll fillet it? - Yeah.

03:53 Let's just show it to our viewers so they can get an idea that this is doable.

03:58 The reason why you'd want to do this,

04:00 to learn how to fillet your own fish,

04:04 is because you'll be able to save money.

04:06 Especially if you're going to make this into a living.

04:10 If you're going to fillet it, the price will be higher.

04:13 - So we'll just remove the scales. - Even the scales.

04:16 You have the option to leave it there,

04:19 but to make your experience more consistent,

04:24 so you won't have to worry about it sticking.

04:26 - Because instead of being tough, it's slippery. - Yes.

04:30 [Upbeat music]

04:40 So yeah, basically we're just going to line our tray with...

04:46 Why banana leaf?

04:48 You can definitely use silicon mat, wax paper.

04:53 - Oh, so it's okay? It won't burn? - No.

04:56 For the dish that I'm preparing for you, I'm not going to overcomplicate it.

05:00 I want to highlight the taste of your favorite salmon.

05:04 So we're just going to use salt and pepper and butter.

05:08 But just to add a layer, we're just going to rub it.

05:12 I think this is ready for our oven.

05:18 With this thick and this big portion,

05:21 more or less it would give us 30 to 45 minutes to bake.

05:25 Our food adventure continues at the farmer's market

05:29 with the vlogger and the famous Yobab, Yolene Castro.

05:34 The first one to go around is our Rob Zangroleta.

05:38 - I hope it's steak. - Oh, okay.

05:40 The challenge is to cook a baked dish using a fish as the main ingredient.

05:46 And it seems like Yolene was lucky to go around

05:49 because it's included in her favorite baked salmon.

05:52 What she doesn't know is that I have a new side dish plan for her.

05:57 - Hi, ma'am. - Hi.

06:00 - Where did you get your bitter melon? - Pangasinan.

06:03 Okay.

06:04 Yolene told me earlier that our guest doesn't eat bitter melon.

06:10 - They're kind. - Have you eaten bitter melon, ma'am?

06:13 Yes, if it's cooked well.

06:16 We're not going to cook this. I'm just going to make an ensalada.

06:19 - They're kind. - Yes.

06:21 She also likes vegetables, so I'll get some more.

06:26 Here.

06:28 Hold this.

06:31 [music]

06:33 Since Yolene doesn't like bitter melon,

06:40 I'll take the chance and opportunity to change her mind

06:46 about what she doesn't like about our bitter melon.

06:50 I'll give her a different contrast to the bitter flavor

06:53 that I suspect she doesn't like.

06:57 We'll make an ensalada or kilawin of bitter melon.

07:01 Slice the bitter melon thinly.

07:06 Then, soak it in vinegar with salt, pepper, and a little bit of sugar.

07:13 We'll season this with salt, pepper, and sugar.

07:24 [music]

07:26 While we're waiting for the bitter melon to soak,

07:31 let's chop the onion.

07:33 [music]

07:35 Then, the vinegar.

07:41 [music]

07:44 [music]

07:46 A big surprise is waiting for you in the PK Man.

07:59 Our Rapsaroleta treat for vlogger and comedian Yolene Castro is almost ready.

08:06 And to complete the delicious baked salmon combo with surprise and bitter melon ensalada,

08:12 we'll add some lovey-dovey butter vegetables.

08:16 We'll make a quick side dish.

08:18 [music]

08:41 I saw that the bitter melon is really cooked.

08:44 We're not gonna escape from this.

08:46 What if I just go home?

08:48 Of course, Rapsaroleta is a 100% dry.

08:52 But I'll give you your salmon, your buttered vegetables,

08:57 and your favorite--

08:58 I can't see anything.

09:00 If I dip this in the salmon--

09:03 I'll just get mad.

09:05 I paused there.

09:10 But you still have to taste your favorite bitter melon.

09:13 Cheers!

09:14 It's really good.

09:18 I told you to be brutal.

09:20 So honest.

09:21 But it's good.

09:22 You want me to lie?

09:24 That's the truth.

09:25 No smart card.

09:27 Is there anything missing?

09:29 This. I ate it all.

09:31 All?

09:32 Yes.

09:33 [laughter]

09:39 Right?

09:40 It's not so bad.

09:42 It's bad.

09:43 [laughter]

09:45 It's so gay.

09:48 [laughter]

09:49 I'm so happy.

09:55 I went to the farmer's market.

09:57 Finally.

09:58 You've been here for a long time.

09:59 I couldn't move on.

10:01 I called my friend earlier.

10:03 Do you know that they have bidet washing machines here?

10:07 I couldn't move on to bidet.

10:10 We'll be selling our family here because of that bidet.

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Chef JR Royol changes Euleen Castro’s mind about ampalaya! | Farm To Table

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