Vegetable shopping with Chef JR Royol and Jenzel Angeles | Farm To Table - video Dailymotion

GMA Network

Aired (June 9, 2024): Before preparing her Grilled Pork Salad, join Chef JR Royol and Jenzel Angeles as they decide on which vegetables to add to her salad!

Transcript

00:00 (upbeat music)

00:02 - I'm thinking something grilled,

00:08 pero light,

00:09 yung pagkakaluto.

00:11 So, parang ganun.

00:12 So, salad appetizer,

00:15 parang ganun yung naisip kong combination.

00:17 Kuha tayo siguro yung konting part ng liempo.

00:20 (upbeat music)

00:23 May tenga ka pa ba ng ming baboy?

00:26 Makukuhaanan mo ba ako?

00:27 - Meron po.

00:28 - Tenga?

00:29 - Meron na kong tenga.

00:30 So, for this cooking,

00:31 kasi medyo matatagal na lang tayo dun sa tenga na part.

00:34 Pero, solid yan.

00:37 - Bihira naman magluto ng tenga sa bahay.

00:39 - Yeah.

00:40 Unless Ilocano.

00:42 May time pa nga dati na ko,

00:43 sobrang mura lang yan.

00:46 Dahil--

00:47 - Hindi masyadong mabili.

00:48 - Oo.

00:49 Pero ngayon,

00:50 I think it's gaining its,

00:52 siguro reputation na mura,

00:55 pero hindi ka magsasacrifice sa flavor.

00:58 - Salamat siya.

00:59 - Thank you, sir.

01:00 Thank you, thank you.

01:01 - Salamat po.

01:02 - Ito na yung main ingredient na natin.

01:03 - Okay.

01:03 Sa gulay part naman tayo.

01:04 - Yeah?

01:05 Sabi ko nga gusto ko siyang gawing parang light,

01:07 pero, siyempre, packed with flavors pa rin.

01:11 (upbeat music)

01:12 - Pag nag-uugay rin ako,

01:14 nagagawin sa palengke.

01:16 Kaya, ang saya din sa feeling na,

01:18 ayun, namimili ka.

01:19 Ayan, makikita mo yung mga,

01:21 ay, ito yung mga fresh.

01:22 At matuturoan ka pa.

01:23 Si chef, tuturo niya sakin,

01:24 ano ba yung mga maayos na,

01:25 ayan, tunayin yung labanos.

01:27 Ganyan.

01:28 O kaya yung mga gulay,

01:28 dun mo malalaman kung ano ba yung mga fresh.

01:30 - Sabi mo kanina, hindi ka masyadong fan ng labanos.

01:33 - Labanos.

01:34 Pag mapait yung labanos.

01:35 - Okay.

01:36 - Kasi nga, yun nga.

01:37 Pero, pag hindi naman mapait,

01:38 big go, 'di ba?

01:39 Patitikimin ako ni chef na,

01:41 hindi mapait ng labanos.

01:43 - Ano pa, may naiisip ka pa ba?

01:44 - Binitignan ko,

01:45 pero, parang anahirap yung lemon.

01:46 Pwede ba yung lemon?

01:47 - O, lagyan natin yung lemon!

01:48 - Wow!

01:49 - Sige nga, tingnan natin.

01:51 - Lemon.

01:51 So, ako ng bahala sa lulutuin.

01:57 - Okay.

01:58 - Relax ka muna,

01:59 and sabi mo nga,

02:00 I'll surprise you.

02:01 - Yes!

02:02 - With our dish.

02:03 - Yes!

02:03 - Alright?

02:04 - Okay.

02:05 - Tease lang kunti sa gutom ha?

02:06 Ako ng bahala dyan.

02:07 - Kailangan mo na tulong chef,

02:08 one-combo na may tapang-papak.

02:08 - I know, I know, I know, I know.

02:09 Rock and roll yan, e.

02:10 Habang busy kami ni Jensel

02:12 sa pamamalengke sa farmer's market.

02:14 - Oo, sariwang gulay!

02:16 Dito na po!

02:17 (laughs)

02:18 (upbeat music)

02:20 - Salamat po!

02:21 - Ito na yung main ingredient natin.

02:22 - Okay.

02:22 (upbeat music)

02:25 - So yung grilling process na nire-require sa atin

02:29 yung ating wraps sa roleta,

02:31 can still be achieved,

02:33 lalong-lalo na kahit nasa kondo ka,

02:36 syempre hindi ka naman pwede magpauling,

02:38 by using a combination of techniques.

02:41 What you can do is pan grill,

02:43 second is, itong gagawin natin,

02:45 ipapark cook natin yung ating karni,

02:48 and then just to get yung smoky essence doon sa meat,

02:52 para masiksik to doon,

02:54 is pagka napark cook na natin yung karni,

02:56 i-open flame grill naman natin sya.

02:59 So, yung first step natin,

03:01 is lulutuin natin yung ating,

03:02 or ipapark cook natin yung ating karni,

03:05 with some aromatics.

03:06 Garlic.

03:07 (upbeat music)

03:10 Syempre yung ating onions.

03:12 (upbeat music)

03:14 Yung ating fish sauce.

03:17 (upbeat music)

03:18 Some salt.

03:19 Syempre, peppercorns.

03:21 (upbeat music)

03:23 Ating labanos.

03:24 (upbeat music)

03:27 Tagay lang din natin yan.

03:30 And of course, yung ating meat.

03:32 So, ito yung ating pork ear.

03:33 (upbeat music)

03:36 Ating yempo.

03:40 So, more or less, we're going to parkook this

03:44 for around 20 to 30 minutes,

03:46 saka natin tatanggalin dun sa ating pinaglulutuan,

03:49 then saka natin i-grill.

03:50 (upbeat music)

03:52 So, ito, tinanggal na muna natin yung ating liempo,

04:07 kasi syempre, kumpara dun sa teinga,

04:09 tsaka dun sa pisngi,

04:10 eh di hamak na mas matagal,

04:12 or magkaiba yung kanilang cooking time.

04:14 So, ito yung liempo natin is just enough doneness.

04:18 Bouncy pa siya, hindi siya fork tender,

04:20 kaya saktong-sakto na siya.

04:23 So, ito namang muka natin,

04:25 kung mapapansin ninyo,

04:26 tsaka yung teinga,

04:27 masyado pa siyang matigas.

04:30 So, we'll continue cooking this for another 20 minutes,

04:34 then we can open grill na.

04:35 (upbeat music)

04:38 (upbeat music)

04:40 (upbeat music)

04:43 (upbeat music)

04:46 (upbeat music)

04:49 (upbeat music)

04:51 (upbeat music)

04:54 (upbeat music)

04:56 [Music]

04:59 [BLANK_AUDIO]

Vegetable shopping with Chef JR Royol and Jenzel Angeles | Farm To Table

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