Aired (June 8, 2025): It’s a battle between Chef JR Royol and TikTok food content creator Jujumao! Which chicken stew recipe will win the ‘RapSa Roleta’ challenge? Find out now in this episode!
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For more Farm to Table Full Episodes, click the link: https://shorturl.at/R2Tip
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00:00So recently, nasa Quezon province ako, nasa Lucena, I was invited para mag-judge sa isang cooking competition.
00:14And yun yung mga events na nakakatuwa kasi mas natututuwa ko, at the same time mas lumalawak yung pag-intindi ko at pananaw ko sa Filipino cuisine.
00:25And then merong contestants from Lukban, na isa sa mga dishes nila, kasi maraming components eh.
00:37Pero what caught our attention was their combination of grilled pork and buko, buko shred.
00:47Napaka-simple, napaka-uncommon, kaming mga chefs na judges dun talagang na mind-blown eh.
00:55In fact, dahil dun, nakuha nila yung attention namin and they eventually won yung cooking competition.
01:02So, siguro gusto ko lang din i-share sa inyo yung iba pang combination na hindi natin madalas naiisip, pagsamahin.
01:14Pero definitely pag nasubukan nyo ito, mind-blown din pare.
01:20So I have here my pork.
01:22Tinimplahan ko lang ito ng patis at saka konting suka.
01:25Sige lang natin sa ating griller.
01:30Sa pagkakatanda ko, yung buo ko nila, hindi naman nila ito ginrill.
01:35But, since nandyan na lang din naman, papasok ko na din doon sa ating uling.
01:41Pagkakit ito yung magiging interpretation ko doon sa winning dish nila,
01:45na I'm hoping you guys at home would also try it.
01:50So habang ginigrill pa natin yung ating pork, saka yung ating nyog,
01:53prepenin natin yung iba pang components.
01:56So we have here ginger.
02:01Okay.
02:03We're also going to slice our onions.
02:17Next, yung ating chilies.
02:22Vinegar.
02:23Fish sauce.
02:27Sugar.
02:29And of course, paminta.
02:36So habang tinatapos natin yung pagigrill ng ating pork,
02:40we can go ahead and scrape off yung meat ng ating coconut.
02:45Buko, in, then yung ating pork.
03:04Mix lang natin.
03:05Once na na-coat nung ating pinaka-salsa or sarsa, yung ating baboy tsaka buko, pwede tayo mag-serve.
03:13First time ko makatigim ng combination ng pork and buko.
03:29Nung narinig ko nga po yung pangalan po ng ulam, sabi ko parang ang unique nga po paking na kasi may buho po.
03:37Mm-mm.
03:38Sarap din siya nakaka-uta.
03:39Hindi siya mabilis maka-ano.
03:41Yung, hindi siya makuna, sakto lang yung pinakalambot ng tarni.
03:45Nakama.
03:46Mabilis siya.
03:47O yung ang kuna, sakto lang.
03:49With all the farms that we have worked with in the past, marami sa kanila may aquaculture.
04:01And isa nga madalas nilang inaalagaan is Hito.
04:04Yun din yung isa sa mga binibida nila dito sa Vera Farms.
04:06And I think nakapag-prito na tayo, nakapagsinabawan na tayo.
04:12So I thought of making a dish na pwede mo rin i-apply sa iba pang isda.
04:18And I think this would be particularly mas-masarap.
04:23Pag Hito yung ginamit natin, gagawa tayo ng Hito sisig.
04:27So ito yung ating Hito.
04:29Na-fabricate na ito, natanggal na yung laman loob.
04:33We're just gonna season this with some salt and pepper.
04:40And then coat lang natin siya.
04:43This is going to be the first cooking process na gagawin natin,
04:47which is, i-grill muna natin siya.
04:49What I'm trying to achieve here is yung parang smoky aroma na paborito natin
04:55at hinahanap natin sa mga authentic sisig recipes.
05:00We're just going to wait na machar yung isang side
05:03and then we'll flip it para makuha rin yung ganong consistency.
05:06So maganda na yung pagkakaihaw ng ating Hito.
05:17Set aside ko lang ito.
05:20Right?
05:21So we have here our onions.
05:24Ako, mas bet ko yung mas maraming sibuyas.
05:26Lagyan lang natin ng konting vinegar.
05:35Asin.
05:37Brown sugar.
05:40And then maraming paminta.
05:41So next up, yung ating chilies.
05:53In.
05:58And then, yung ating pipino.
06:07And then, mix lang natin to.
06:08So lalagay ko na yung ating kalamansi juice.
06:14So mag-ihimay na lang tayo ng laman ng isda.
06:17Direkta na natin doon.
06:18And then we'll finish it off with our mayonnaise.
06:20Yes, siya mukhang masarap to ah.
06:38Sana pumasa sa inyong panlasa.
06:42Akin yung pulutan.
06:44Alam ko may dala po kayo from Tacloban.
06:46Yes.
06:47Pwedeng...
06:49Ang aming pinagmamalaking tuba.
06:50Tuba po.
06:51Yes.
06:53Alam ko kasi sa tuba at yung kinasanayan ko po talaga is...
06:57Ah, yung freshly harvested.
07:00From coconut.
07:01Apo.
07:01Ito po ay?
07:02Ito ay nalalag na ng...
07:03Pinu-permint siya ng few months.
07:06O.
07:07Tapos, parang naging red wine na talaga siya.
07:09Ah, talaga po.
07:10Coconut red wine.
07:11Pure yan. Pure coconut red wine.
07:12Dung sarap.
07:16Sarap.
07:18Perfect.
07:19Hindi pa nakakainom pero bolero na.
07:21Dung sarap.
07:23Ito, sir.
07:26Cheers.
07:27Cheers.
07:27Sa ikalawang pagkakataon, tinanggap ko ang hamon ng raps sa ruleta laban sa isang bagong katunggali.
07:40This time, mula sa mundo ng social media.
07:44I'm Juju.
07:45And I've been a content creator for, I think, almost three years now.
07:49Most of my content revolves around Filipino international food.
07:54So, I'm always trying to find different content na I think my viewers will enjoy.
08:01May kamukha daw akong chef.
08:03Hindi ko alam, baka sa ilong or something.
08:06Pero, sabi ko, sino ba itong Chef JR na to?
08:09Tapos, dun, na-discover ko yung farm to table.
08:11Sinabi man nila na magkamukha tayo, Juju Mau.
08:14Pero, sino naman kaya ang mas angat magdating sa pagluluto?
08:22Nakayo!
08:23The food explorer community is so excited to have you, Juju Mau.
08:28Thank you for having me.
08:29Of course, it is our honor.
08:31Mga kwan tayo eh.
08:32Mga IP lineage.
08:34Tatangkon.
08:35Tatangkon nga talaga.
08:36Welcome, farm to table.
08:38Thank you, thank you.
08:39Last time kasi hindi isita kami sa shop ni Hermat.
08:42Ang team natin was able to visit yung inyong shop.
08:46Yes.
08:46At matikman yung inyong pinagmamalaking produkto.
08:49Yes, yung Putli Mandi.
08:50Yes.
08:51Para Mindanao na sticky rice cake.
08:52I recreated yung Putli Mandi, which is actually a tausog dele kasi.
08:56Para siyang cross between palitaw and palitaw na may bukayo sa loob.
09:01Pero ang pinakamaganda kasi dito is the story of that product na you're able to tweak it para maging competitive internationally.
09:12Right?
09:12I think, well, that's the brief.
09:14Kasi the Philippines, for me, parang the Philippines has so much to offer.
09:17The Philippines, parang has a lot of unexplored workers na hindi pa alam dahin kagagro kumira ako.
09:21I totally agree.
09:23And I think, ang pinaka best way para mas ma-explore pa natin yan, mas ma-push pa natin yung boundaries na yan.
09:29Lagi kong sinasabi kasi yun.
09:30We will be doing a wrap sa ruleta cooking showdown.
09:34Let's see.
09:42Talagang ista.
09:44Talagang ista.
09:45Sabi mo, bumabalik.
09:47Chicken.
09:47So we have chicken.
09:49Ang ating method of cooking.
09:54Kaya.
09:55Pwede, pwede.
09:55Kaya-kaya.
09:56Chickens to, these are things na maraming ma-recipies that have all around it.
10:00So, doon yung challenge eh kasi you have so many options.
10:03That being said, Juju?
10:05Yes.
10:06That's wrong?
10:07Mamamalain ka tayo?
10:08Yes.
10:08The best man o eh.
10:09Yes, sir!
10:13So, bali, yung game plan natin, unahan natin yung protein natin.
10:16Okay lang po, mag-request po ako sana ng chicken, thigh.
10:21Siguro mga dalawang piraso po.
10:23Meron po ba kayong mga buto-buto ng manok?
10:25Okay na po siguro mga tatlo.
10:27Kuha rin po ako ng konting paa.
10:29Pabigay po ng magandang presyo atin.
10:32Sige, thank you po.
10:33Yung leeg ng manok.
10:35Yung leeg ng manok.
10:37Yes, so yung inspiration ko for this dish basically is yung cordillieran na pinikpikan.
10:43Kasi I recently came from Baguio City.
10:45Tapos sobrang na-inspire ako sa mga cordillieran dishes.
10:49And siyempre, since my heritage goes way back to the Ilocos region,
10:54I wanted to sort of make my own twist dun sa dish na yun.
10:59But using mga ingredients na available sa mga palengke dito sa may Manila.
11:05Kahit pwede ba akong makabili ng longganisa na kahit one-fourth lang na hindi nyo na ibabalot?
11:13Ang galing lang kasi habang nung nag-iisip ako, may nagsa-stuff talaga ng longganisa.
11:19So napadali yung buhay ko kasi yun nga, templado na siya.
11:23Hindi mo na kailangan mag-isip ng ano pa paano ko pa siya mapapasarap kasi kailangan mo lang siyang i-incorporate kung sa gagawin natin.
11:30Marami pong salamat. May cherry tomatoes po ba kayo?
11:34Ayan. Okay na po yan.
11:35Thank you po.
11:36Kuha lang po ako ng isa pong tali ng one-soy.
11:40Habang nandito tayo, siguro mag-a-add na rin ako ng isa pang ingredient na tingin ko magpapalasa sa bawon natin.
11:47Kasi sobrang simple ng dish natin.
11:48So naiisip ko, paano kung haluan ko siya ng roasted na talong?
11:53Out of all ng mga vegetables na iniihaw natin, dun talaga lumalabas yung pagka-smoking na flavor dun sa talong.
12:00So iniisip ko, isama yun.
12:02What we're going to do, since isa-stuff natin dun sa chicken natin,
12:08ang gagawin ko ay magde-debone na lang ako ng leg quarter.
12:13Pabili lang po ako ma'am ng tatlong piraso ng leg quarter.
12:16Ang pinaka-hahanapin ko dito is yung may malaking balat para ma-roll natin siya ng mas maganda.
12:24Traditionally sa piniktikan, yung magamit talaga sila ng etag or yung kiniiing, which is yung smoked and salted pork.
12:35Although here, I tried my luck na hanapin siya dito, pero wala talaga.
12:40Inisip ko, ano yung available dito sa Manila na sinosmoke na pwede i-add dun sa dish natin?
12:47Kunin ko na po itong siguro mga tatlong piraso po ng tinapa.
12:51Nakita ko itong labahita, fish.
12:56Medyo meaty siya, mas rich.
12:58Medyo nakakapag-flavor siya ng broth.
13:00So yun yung katry natin gamitin din.
13:02Isang parot.
13:04Dalawang patatas.
13:04Balak kong i-mash yung ating dish.
13:09And then, siguro gawin natin creamy.
13:13Bili lang tayo ng all-purpose cream.
13:15That's all we need. Tara.
13:16Chef JR, maganda ka sa akin.
13:2245 minutes.
13:24Ang meron tayo para tapusin yung ating dish.
13:27Ready?
13:28Ready.
13:29Chef!
13:30Go!
13:30Go!
13:31Game!
13:31Okay.
13:31Right.
13:32Okay.
13:32Let's do it.
13:33Oh!
13:34I think I overstepped a bit.
13:38Hindi ko tari-tauro ito.
13:39But then, I'm here to have fun.
13:41I just cook whatever I'm craving for at the moment.
13:44Yeah.
13:44Yung mga stuff na ganun.
13:45So, actually, even before this, this is something na, ito yung una kong niluto coming from Baguio.
13:50Talaga?
13:51Going home, yes.
13:52Kasi sobra ko siyang na-enjoy.
13:53Inisir ko parang may mas isasarap pa pala yung tinola.
13:57Parang ganun.
13:57Oh, yes.
13:58Yes.
13:59At saka lalo na pag nandun ka kasi sa Baguio or Mountain Province, the weather, I think, plays a part.
14:03Yes, tama.
14:05And siguro conditioning your palate.
14:08Actually, the process starts with your cured meat.
14:11Yes, tama.
14:12So, mahaba talaga siya.
14:13Pero once you've done that part, yun na yung mabilis.
14:18Ako naman, on my side, ako yung nagde-debone.
14:20This minikpikan dish is in no ways traditional.
14:27Alam natin naman na hindi masyadong kilala pa yung kunyari yung itag or kiniing dito sa Manila area.
14:33This is our take sa mga tradisyon na, like mine, para itong afritada na kasi may patatas and carrots.
14:43So, in a way, para siyang deconstructed.
14:44Tapos, ikaw naman, you have your own interpretation of pinikpikan kung wala ka nung mga key elements, like itag or kiniing.
14:52Ideally, if it turns out right, people from Manila can try it.
14:57Recreate, yes, sir.
14:58So, ma-init na yung pan natin.
15:10Sakto nilagyan ko na rin ng mantika.
15:12Pwede na tayong mag-sear ng ating chicken.
15:16Since stew ito, we're basically just going to brown yung ating chicken.
15:22So, ngayon, isa sa aang nakagad natin ito.
15:23Once the chicken has been burnt a bit, and I picked parts such as yung chicken head, chicken carcass.
15:31Kasi ito yung mga maraming collagen dito, nanggagaling yung maraming lasa.
15:34Okay, so habang nag-roast yung ating mga chicken feet, dito naman tayo sa ating pot.
15:39Maglalagay tayo ng wansoy, silid, garlic, ginger, konting onion, leeks, or green onion.
15:45So, tubig lang ito.
15:47Yung flavoring ko dito would be yung patis.
15:50You would season it like you would atenola.
15:53So, dito lang tayo.
15:55Maglalagay tayo ng konting patis.
15:57Since may alat na tayo from the dried fish.
15:59Tapos, magdadagdag din tayo ng paminta.
16:03Ayan.
16:04Freshly cracked black pepper.
16:06Yung ating labahita.
16:09Siguro, lagay tayo ng mga isa-dalawang piraso.
16:15Ang gusto natin mangyari dito is, after a while, ihahango rin natin yung tinapaan natin.
16:21Kasi ayaw natin madurog yung mga laman niya, tapos maghalo sa sabaw natin.
16:27Pero pwede pa rin naman kainin yan.
16:29More water to cover.
16:31Lagay tayo ng cherry tomatoes.
16:34Tapos, habol natin yung tanglad natin.
16:37Napaka-importanting ingredient to kasi it adds a lot of depth to the dish.
16:47I just wanted to, baka sakali lang ako na pwede itong madagdag.
16:53Again, I wanted to build up on the smoky flavor of yung dish natin.
16:58Since okay na ako dun sa browning na nangyari dun sa ating grulag,
17:04lagyan na natin ang ating water.
17:06And after that, sasabay lang natin yung ating carrots.
17:18And then, para siguradong masarap, lagay na rin natin yung natitira pa nating longganisha.
17:22Titikman natin.
17:29Ju, last 12 minutes?
17:31We're good?
17:32Yes.
17:32Yes.
17:33Kayang-kayang, laban yan.
17:36Since okay na ako dun sa lambot nung ating carrots at saka ng patatas,
17:42imamask ko siya as part nung ating presentation.
17:45Lalagyan lang natin yun ng cream para mas dumalim at saka mas maging kaaya-aya yung lasa niya.
17:50So yung magiging pinaka-starch nung ating dish.
17:54I overheard dun kay chef na gagawin niyang starch yung potato.
17:58So iniisip ko,
17:58should I make this eggplant a base dun sa soup natin?
18:04Try natin.
18:05Bagay, bagay.
18:13Tapos, erecta na tayong plating.
18:15At this point, pwede na natin hanguin yung fish natin.
18:18Ay, chef, baka naman pwede makakaw ng cream.
18:22Sure.
18:22Kaming cream lang.
18:23Okay na.
18:24Napagalante ng chef natin.
18:26Of course, go.
18:27Thank you, chef.
18:27No problem.
18:28Walang masamang competition dito.
18:29Yes, sir.
18:30Saya lang.
18:31Super na gano'n.
18:32Nag-deviate talaga ako sa,
18:33sa ano mang tawag dun.
18:35Sa recipe.
18:36But, natikman ko parang,
18:38ay, masarap ata may creamy element.
18:40So, haaluan ko lang siya ng konting-konting cream lang.
18:44Kasi feeling ko bagay siya.
18:45Last minute ko rin naisipan,
18:47since may blender pala tayo on set,
18:49i-blend ko lang ito.
18:50Tapos dun ko siya iahalo sa cream
18:52para mas maging maganda yung mouthfeel,
18:54mas maging silky siya,
18:56mas maging pleasant siya kainin.
18:57Para medyo different siya sa nakasanayang nating soup.
19:00We're down to our last three minutes.
19:03Pero si Jujo Mau,
19:03medyo nagkukumunog pa
19:05na tapusin ang newest addition
19:07sa kanyang piniktikan.
19:08Dagda natin.
19:11Magdadagdag lang naman
19:12ng konting-konting cream.
19:17Okay, so at this point,
19:18pwede na natin siyang tikman.
19:20Please, please, please.
19:21Sana masarap ka.
19:22Okay.
19:30Okay.
19:30Hey!
19:50To judge the people who are struggling, we are called an expert, Ma'am Liza.
19:55Yes, the best.
19:56She's an expert because she's been working here in Palenque.
20:01But on top of that, she's also a carinderia owner.
20:07So, that's legit, Ma'am.
20:09So, Ma'am Liza, let's just take a look at Juju's name.
20:14Wow!
20:15Hey!
20:19Let's take a look at this one.
20:21Okay?
20:22Let's take a look at this one.
20:25How's the second one?
20:27It's good.
20:28It's good.
20:29It's good.
20:30But, of course, I'm going to take a look at this one.
20:31Of course, Ma'am.
20:32It's hard for Juju to get your taste.
20:36Can you do it?
20:37Yes, Ma'am.
20:38What do you like more?
20:39She.
20:41Okay.
20:42Why do you like more?
20:44Because I'm a favorite one.
20:46Come on, Ma'am.
20:47Come on, Ma'am.
20:48Come on, come on.
20:49Come on, come on.
20:50Sorry, Ma'am.
20:51Ma'am, ako po yung nagluto niyan.
20:52Okay, tama.
20:53Ma'am.
20:54Ma'am.
20:55Wala tayong laban.
20:56Sorry!
20:57Ma'am.
20:58Ma'am.
20:59Ma'am.
21:00Ibang food culture, food cultures using different ingredients, showing yung different flavor profiles.
21:08Pero generally speaking, bigyan mo ang Pilipino ng matamis na makrema, approve yan.
21:15Yung dish that I came up with came out okay, I think. Better than I expected.
21:20Kasi nung una parang nagkinakaban ako, sabi ko, grabe parang hindi ata ito lalabas ng okay.
21:26Kasi yun nga nag-experiment ako like last minute.
21:29But, um, good thing ano, everything worked out.
21:33So I look forward to the next chefs who will be on this platform.
21:37Kung na-inspire ka rin namin na gumawa ng wraps sa dishes at home,
21:40here's a quickie recipe recap.
21:42Sa juju mouse fruit-like piniktikan, maglihaw lang ng iba't ibang tiraso ng manok.
21:47Pagkahango ng manok, ilagay ito sa kaldero kasama ng lemongrass, garlic, ginger,
21:54mansoy, sili, at onion leaves.
21:57Ipalo ang daing, tingupa at kamatis.
22:01Timplahan ng paminta.
22:03Ipuhos ang tubig pang sabaw at isalang sa kalan.
22:06Tapos ilagay ang tanglad.
22:09Samantala, mag-ihaw ng talong.
22:12Then peel off the skin and mash it.
22:15Timplahan ng konting asukal.
22:18Tapos ihalo ito sa sabaw.
22:20As an optional step, maaari mo pang pinuhin ang sabaw in a blender
22:25at samahan ng konting all-purpose cream for a richer and creamier taste.
22:31As for my chicken bulad, remove the bones from the chicken leg quarter.
22:36Asinan ito ng kaunti.
22:38Tapos ipatong dito ang longganisa.
22:41Roll the chicken leg quarter stuffed with longganisa and secure it with twine.
22:46Sear it on a pan.
22:48Halo ang tubig.
22:50Ilagay ang carrots at patatas.
22:52Hangguin ang patatas at tinuhin nito.
22:55Add all-purpose cream.
22:57Hangguin naman ang carrots at tinuhin din ito.
23:00Once those components are ready, pwede ka na mag-blake.
23:04Alright, food explorers.
23:05Ruju.
23:06Masalamat lang tayo kay Mandisa.
23:07Salamat po.
23:08Thank you, ma'am.
23:09Saan po kayo nila pwedeng puntahan?
23:10Ang aking namang kalindelaya ay sa Santa Luciapi, Parada Street.
23:13Makikita nyo yun sa tabi lang siya ng kalsada.
23:18Saan po kayo nila ay sa Santa Luciapi, Parada Street.
23:21Makikita nyo yun sa tabi lang siya ng kalsada.