Chef JR Royol gets a taste of the Boholano Hudyaka | Farm To Table - video Dailymotion

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Aired (July 7, 2024): To get a taste of Boholano cuisine, Chef JR Royol samples their celebratory feast dish known as ‘Hudyaka!’

Transcript

00:00Food Explorers, let's go on a food trip to Bohol!

00:06Today, we will explore one of the islands of Bohol.

00:12Bohol is one of the leading tourist destinations in the country

00:15because of its iconic landmarks and of course, beautiful beaches.

00:22But did you know that you can also come here if you want to experience a unique food adventure?

00:31Food Explorers, we are now at Best Western Plus, the Ivy Wall Resort.

00:37And of course, when we say Alaga, we mean the place where we will get full.

00:42And the person who is talking right now is Chef Archie.

00:53Chef, what is the vision of your menu?

00:57Our vision of our menu is we are focusing on Filipino dishes slash Boholano dishes.

01:04But we are incorporating with modern techniques.

01:08We are honoring our roots and our legacies.

01:11So, as we all know, we belong in an island.

01:14We are an island actually.

01:16So, we are surrounded with beautiful seafoods and local produce.

01:21And the first dish that Chef Archie will feed us is a feast spread that they call Hudyaka in Panglao.

01:29Hudyaka is literally a Bisayan word for to celebrate.

01:36So, feast?

01:37Yeah, it's a feast.

01:38It's a feast actually here in Panglao celebrated in the month of August usually.

01:43So, this is really a feast?

01:44Yes, it's a feast.

01:45So, we are incorporating it with our food together with our mixed seafoods, mixed meats.

01:52Yes, our insaladang talong and our homemade sauces.

01:56We are incorporating it in one plate.

01:58So, this is the interpretation of Alon in Hudyaka?

02:02Yes, sir.

02:03This is literally a feast.

02:05So, all of the protein that you can think of is fresh in that spread?

02:11Yes, sir.

02:12And as far as celebrating your ingredients, I think this is a perfect way of showing it to our guests.

02:26I'm just curious, what is this white thing?

02:28So, this is the insaladang talong.

02:30We usually grill our eggplant to have a smoky flavor.

02:34Alright.

02:35So, we grilled it and that's the smoky flavor together with the coconut milk.

02:41That's the first layer of coconut milk that we incorporated in there.

02:45So, you can really taste the creaminess, the rich creaminess of the insalad.

02:50Definitely, winner in a winner.

02:54How's the taste, chef?

02:55What I like about this dish, chef, aside from the creaminess from the coconut milk,

03:04the smokiness from the eggplant, the vinegar that you added here,

03:12actually cuts through the richness of the coconut milk and makes it better.

03:18Guys, perfectly cooked.

03:21Perfectly cooked.

03:23And even if I haven't tasted this, I already know that this is delicious.

03:31For our grill, our usual thinking when we barbecue is we have barbecue sauce basting on it, right?

03:39But for us, we are only marinating it for a longer period of time.

03:44No need for basting because it's already flavorful.

03:46So, as you can see, it's fresh from the grill.

03:50Is it local?

03:52Yes, it's vinegar-based.

03:54Then, we infused chili, onion, garlic, ginger.

03:59So, it's like we're making our own pinakurat sauce.

04:03And what's nice about their spread, even if you mix the coconut, they would still complement each other.

04:11Yes.

04:13Because we know the taste of grilled chicken, squid, but with acid in play,

04:21we have freshness in the fruits that they put, like our mango, our sauces.

04:27It actually complements each other, right?

04:30Yes.

04:32Each component brings something to our spread.

04:35And Chef, speaking of classic, of course, we have kare-kare.

04:38For you guys, you're using pork bagnet?

04:41Pork bagnet.

04:43Presentation-wise, you can't find a more sexy adobo.

04:51Chicken pork adobo.

04:53What's in the middle? Is it ube?

04:55Ube twil.

04:57Ube kinampay.

04:59Kinampay is the ingredient.

05:01We made the twil for the garnish.

05:03Ube kinampay is a variety of ube.

05:05You can only find it here in Bohol.

05:06Yes.

05:08Its rich color is really violet.

05:11Yes.

05:16I got the sauce.

05:18The balance of the saltiness is just right.

05:21The acid is very subtle.

05:23It's not overpowering.

05:25But the texture of our pork, the softness of our chicken,

05:31even our boiled egg, which is the most garnished.

05:36Perfect.

05:38You have here your bibingka pork cheesecake.

05:41Yes.

05:43So we're on the basque side.

05:45Yes, the basque side.

05:47But Chef, how did you prepare it?

05:50Because it's handsome.

05:52Middle reveal.

05:54Oh my God.

05:56The inside is a cheesecake.

05:57The inside is a cheesecake.

06:03When we say cheesecake, of course it's creamy.

06:06Sweet, creamy.

06:08I can sense that you put lemon or acid in your recipe.

06:13So that's why it's delicious.

06:15But when you put the pananggulo, the salted egg, that's where it comes in.

06:21The world of cheesecake is already confusing.

06:24The saltiness of the salted egg.

06:25Yes.

06:27It's different from your dessert.

06:31If I have a black coffee, I can drink three of those.

06:35Easy.

06:37Solid.

06:40But this, I saw it earlier, your ensaymada.

06:45We have here, of course, we know the plain ensaymada.

06:48Yes.

06:50And the ube kinampai ensaymada.

06:52Ube kinampai.

06:53Okay.

06:55Again, staying true to your vision of using the different ingredients.

07:03Everything you want in an ensaymada is soft, oily, and cheesy.

07:10Then the layer of kinampai, ube kinampai.

07:13We can put this in the ensaymada hall of fame.

07:17Thank you, chef.

07:19Winner.

07:23Thank you.

Chef JR Royol gets a taste of the Boholano Hudyaka | Farm To Table

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