It's a RICE adventure with Chef JR Royol! | Farm To Table - video Dailymotion

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Aired (October 13, 2024): Rice represents most of our food culture! In this episode, join Chef JR Royol as he transforms rice into a SLAYable and wonderful dish!

Transcript

00:00Rice is an important part of the legit Filipino food experience.

00:05No matter how delicious a meal is, for Filipinos,

00:09it's not enough if there's no hot food.

00:13They say, food is life, but rice is lifer.

00:19Thank you, Lord.

00:24Our love for rice is rooted in the deep connection of Filipinos in growing rice.

00:30It's a big part of the livelihood of farmers in the provinces.

00:34Rice is also considered an important and sacred element in the culture of some of our countrymen,

00:40particularly in the provinces of Cordilleras,

00:43where it's planted and grown as a community

00:48and it's accompanied by rituals and prayers to the spirits of their ancestors.

00:53It's proven that for us Filipinos, rice, rice, and rice are not just food.

01:04If we eat the famous Filipino dishes one by one,

01:08whether it's soup or stir-fried dishes,

01:11it's not complete if there's no side dish.

01:14Sitigang, paksiw, tinola, bulalo, kare-kare, humba, kaldereta, adobo,

01:24or even if you make a two-in-one dish like this Calderobo in Ibaan Batangas,

01:29the combination of rice is perfect for every dish.

01:37Low fire.

01:39Low heat and very little liquid.

01:43Just a little.

01:45You don't need to soak it in water.

01:48Basically, what we're doing here is we're just letting the oil come out.

01:59So I'll just put our onions.

02:03Be very generous with it.

02:04Be very generous with it.

02:06While the onions are sautéing,

02:11I'll add our garlic.

02:21And at this point, one of the ingredients that I gave why it became a calderobo

02:29is the use of liver spread.

02:30And then later, I'll also add our pickles.

02:39And we'll finish it off with cheese.

02:53Rice is our staple food, Filipinos.

02:56Aside from our easy access to rice,

02:59rice is cheap, filling, and gives enough energy to the body.

03:05It's also easy to pair with any dish.

03:08That's why it's not missing in every Filipino budget meal.

03:12Whether it's a grilled meal or rice topping,

03:15rice and liver spread is one of the popular combos.

03:19And they even make it more special in the town of Taal in Batangas.

03:22And then, let's put it in a bowl.

03:27The saltiest component is our soy sauce.

03:32Let's just add our brown sugar.

03:37Whole pepper.

03:39Our acid.

03:41Calamansi juice.

03:44And our ketchup for color.

03:47And then of course,

03:50our own touch of coffee.

03:57And our pork slices.

04:06Of course, with very clean hands,

04:10let's massage our marinade.

04:16And our pork slices.

04:23And our ketchup.

04:30And our soy sauce.

04:34And our ketchup.

04:41And our soy sauce.

04:46If you have a small budget,

04:49you can also level up the dishes you serve to your family or friends.

04:53Like this turmeric chicken and yellow rice,

04:56which we sampled in San Pablo City in Laguna last time.

04:59So we have here a boiling water.

05:02I'll just put our yellow ginger.

05:07Our ginger.

05:08And our garlic.

05:15Let's just infuse our poaching liquid.

05:19Then our leeks.

05:26So this is the part we've been waiting for.

05:29Gently simmering.

05:32Let's drop our chicken.

05:35So as you can see, the bubbles are a bit aggressive.

05:40But when the chicken drops, it suddenly stops.

05:43So that tells you that the temperature of our cooking has dropped.

05:51So just maintain that the heat or the cooling or the heat

05:58that comes from our source

06:00so that we can get the perfect product.

06:04We'll cook this for about 30 to 45 minutes.

06:18So you have the option to remove it from our poaching liquid.

06:22Soak it in cold water to stop the cooking process.

06:26But since we cooked it very gently,

06:29for me, there's no need for that.

06:34And like what I said,

06:37we won't waste the stock.

06:40Because that's the same liquid that we'll use to cook our rice.

06:49So there, let's just put the spices in our stock

06:52because it still has flavor.

06:55It's a waste if we don't.

07:11Then we have our chili garlic and our leeks and ginger.

07:16It's solid.

07:18It's just rice.

07:20It's perfect.

07:21Because we Filipinos love rice so much,

07:24we're also looking for ways to make its life longer

07:28and not to waste the rice.

07:31In our visit to some towns in Pampanga and Tarlac,

07:34we got to know their way of making pure rice.

07:45It's really important to let it cool.

07:48Because if you don't let it cool,

07:51then you'll add the fish right away.

07:53The fish will be overcooked.

07:55It won't look good.

07:57It won't have a good texture.

07:59You have to put the rice in the container first.

08:02So that the fish can be absorbed by the rice.

08:06Because if it's directly in the container,

08:09it won't be absorbed.

08:11This is the only way.

08:12If it's directly in the container,

08:14it won't be absorbed.

08:16This is the only way.

08:18If it's directly in the container,

08:20you have to put rice in it.

08:22This is how you make pure rice.

08:24You have to clean the fish thoroughly.

08:27Because if you don't clean it well,

08:29the fish will smell.

08:35You have to put a hole in the bottom.

08:38Because the fish will absorb the salt.

08:43At least the fish still has water.

08:47It will continue.

08:49It has to continue.

08:51Because if you don't let it continue,

08:55the rice will turn white.

08:58It will turn black.

09:05While I was in my hometown,

09:06Mountain Province,

09:08and other provinces in Cordillera,

09:10the rice is preserved

09:13by making a drink,

09:15Tapoy.

09:23This is how you make Tapoy.

09:26We call it rice wine.

09:28This is…

09:30Bubol.

09:36Tapoy

09:37Tapoy

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10:00Tapoy

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10:03Tapoy

10:04Tapoy

It's a RICE adventure with Chef JR Royol! | Farm To Table

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