Chef JR Royol tries ‘Chichaworm!’ | Farm To Table - video Dailymotion

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Aired (October 20, 2024): Exotic food is nothing new for Chef JR Royol, so join us in this episode as he travels to Bohol to discover and taste this unique snack!

Transcript

00:00It's one of the most delicious frog legs you'll ever taste.

00:02I think I've eaten this once.

00:04Like, it's been a long time.

00:06It's been 20 years already.

00:08We also had a lot of exotic food that we tried here at Farm to Table.

00:13I can't think of anything!

00:16We'll add that with a crunchy snack that will make you go crazy.

00:31Sir Elmer, how did you come up with the idea of making a business out of frogs?

00:36These frogs here,

00:38they eat them in the tar shares in Loboc.

00:42I was the supplier back then.

00:45For about 5 years, I think.

00:46Then, they learned how to breed.

00:50So they bred, and I lost my customers.

00:53You lost your customers.

00:55My wife's nephew was from Thailand.

01:01He would always look at me.

01:04When he saw me, he'd say,

01:06Bro, they eat frogs here in Thailand.

01:10In the streets.

01:12It's like street food in Thailand.

01:15He'd say, Bro, people eat frogs here.

01:16Yes, they eat them. It's delicious.

01:18I tried making a tip-tipak.

01:20I'd display it in the tar shares in Loboc.

01:24It took me a week to finish it.

01:27Up to 1,000 packs.

01:30Up to 2,000 packs.

01:32What kind of worm do you use to make your tip-tipak?

01:38We call this a superworm.

01:42Sir Elmer's superworms are larvae of darkling beetles.

01:47These insects are scavengers that live under rocks or trees.

01:52Chichaworms are considered healthy

01:54because each superworm eats organic fruits and vegetables.

02:00Sir Elmer, after we harvest it,

02:04we wash it.

02:06How many times do you wash it?

02:08Three times.

02:10In short, we just fry it.

02:23This is the first one.

02:25There you go.

02:29It's really crispy.

02:32Okay.

02:34This is the fried one.

02:36It's not seasoned yet.

02:41It's crispy.

02:43It's like Chicharon.

02:45It's crispy.

02:48It's not seasoned yet but

02:50it has a salty taste.

02:54After it's finished,

02:56before you cook it,

02:58the umami will be released.

03:01Fascinating, right?

03:20Learn more at www.plastics-car.com

Chef JR Royol tries ‘Chichaworm!’ | Farm To Table

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