Chef JR Royol cooks his own version of ‘Tinadtaran!’ | Farm To Table - video Dailymotion

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Aired (June 22, 2025): Inspired from a cooking competition where he served as a critic, Chef JR Royol learns how to make this special recipe. In this episode, watch as he creates his own version of Tinadtaran.  For more Farm to Table Highlights, click the link: https://shorturl.at/JiWPM

Transcript

00:00It's been three years nung una akong tumuntong sa Good Food Farm.

00:07At noon paman, humanga na ako sa kanilang advokasya

00:10na bigyang solusyon ang hunger and food insecurity

00:13na nararanasan ng ating mga kababayan.

00:16At ngayon nga, ang sustainable farming initiatives

00:19ng kanilang organization na Rise Against Hunger

00:22mas pinalawak at mas pinaigting pa.

00:25Well, it grew organically.

00:29Actually, pag tinatanong sa akin, do we have a master plan?

00:32Wala, depende sa yung dagsa ng tao.

00:36But what is important is that

00:39na-reach namin ng Rise Against Hunger yung aming mission

00:42through the Good Food Farm.

00:44Kasi ang gusto naman talaga namin,

00:46magproduce ng mga vegetables para sa feeding program.

00:49At dahil meron ng Good Food Farm,

00:52nakapagpatayo kami ng 500 square meter na warehouse.

00:57At nang magkaroon ako ng pagkakataon na makapartner sila,

01:00sabay naming itinaguyod ng isang sustainable gastronomy restaurant

01:04that creates more job opportunities

01:06and supports our surrounding communities.

01:09Products dito, they go back to the communities.

01:12We hire local people.

01:14At salamat sa'yo yun.

01:16A same vision na, I think, easily,

01:22nag-uplift ng kabuhayan kung saan man nakalugar

01:27ang Good Food Farm in Anihan ngayon.

01:29To sustain their operations,

01:31mas pinalawag din ng Good Food Farm

01:33ang kanilang pagiging agri-tourism resort

01:36na nagbipigay-pugay sa ganda ng Philippine ancestral architecture.

01:40Tanagang, consciously, Filipino ang Good Food Farm.

01:43We're not trying to be Bali.

01:45Apo.

01:46We're not trying to be Thai.

01:47Yes.

01:48We make use of capis,

01:50yung mga old reclaimed wood,

01:52bamboo.

01:53There's a lot of bamboo here.

01:54Apo.

01:55And then, yung ultimo, yung simple mga bubong.

01:58I mean, it's not your usual, typical architecture vibe.

02:04For me, it feels authentic

02:06kasi I came from a generation

02:09na familiar ako sa mga gantong klase ng bahay.

02:12One of the things that make me proud

02:16as someone working with Rise Against Hunger,

02:19you are willing to open up this heaven

02:22to other people so that they can be in touch,

02:27grounded ulit sila,

02:29with our culture as Filipino,

02:32and more importantly, with nature.

02:35Noong recently, na-invite ako as one of the judges

02:44ng isang cooking competition sa Quezon,

02:47na-discover ko ang tinadtaran.

02:49So, tinadtaran in Quezon is basically,

02:52pinaka main ingredient nila is yung nyog.

02:57And may specific silang type ng nyog na,

03:00or stage actually,

03:01ng nyog na ginagamit,

03:03which is ang tinatawag nilang,

03:05gumaan.

03:06Gumaan eh yung medyo alanganin na siyang pang buko salad.

03:10Medyo matigas na siya,

03:11pero hindi pa pang kayod or pang tiga ng gata.

03:14And ang nakakatuwa sa kanila,

03:17as in yun lang yung 90% nung dish na yun is coconut meat.

03:23So, hahaluan nila to ng shrimp paste.

03:28Pag may mga nahuhuli silang mga river prawns or river shrimps,

03:32hinahalu rin nila to.

03:33So, yun lang yung ire-recreate natin.

03:36Nabasa ko lang to sa net,

03:39na ang pinababalot daw nila doon

03:42is yung tinatawag na dahon ng hagik-hik.

03:45Since wala tayong akses sa ganon,

03:47we could use yung dahon ng gabi.

03:50So, ito yung ating nyug.

03:51Actually, more on nyug na ito,

03:53pwede na itong pang gata.

03:55And then, tinad taran, literal,

03:56ihahand chop ito.

03:58Now, kung ayaw niyong dumaan dun sa proseso na yun,

04:01you could definitely use food processor

04:03kung meron kayo,

04:04para mas madali.

04:05Yung proseso natin ng pagtatad-tad,

04:08gagamit tayo ng pang buko salad.

04:16Dito naman tayo sa ating aromatics muna.

04:18Dahil ditong bawang,

04:20yung ating luya,

04:28ating sibuyas,

04:33at yung ating hipon.

04:36So, once ready na yung ating mga main ingredients,

04:39ito na yung pangalan ng dish.

04:41Tinad taran.

04:49Pagsasamasamahin lang natin,

04:50and then, titimplahan natin ng shrimp paste.

04:53Alamang, bagoong.

04:56So, ito na yung pangarang pinakamagiging pampalasa niya.

04:58This is not your usual dish na pwede mong i-hunt tulad sa ibang banyagang potahe eh, di ba?

05:06Saan ka nakakita na pinaka main ingredient ng isang steamed dish eh, yung pinaka buko mismo,

05:13yung pinaka meat ng coconut.

05:15So, once na namix na natin lahat,

05:19pwede na natin siyang i-wrap dun sa ating taro leaves.

05:24Nabanggit na rin sa akin yung mga food explorers natin from Quezon,

05:28huwag lang daw sisiksikin masyado yung pinaka dahon para hindi rin pumutok.

05:33So, we have that.

05:36Yung overlap lang natin.

05:40Fold.

05:42And then, yung pinaka dulo, yun yung i-fold natin.

05:48Ayan.

05:49Nakapatas na siya ng maayos.

06:03So, pan, sa apoy, kakanggata.

06:06Yung iba, siyempre, mas practical na yung pangalawang piga yung ginagamit.

06:11I would suggest na is slow cook natin to for about at least 45 minutes bago natin hanguin at iserve.

06:29So, nasimmer na natin yung ating dish.

06:32More or less, almost an hour.

06:34Papunta na dun sa nagmamantika.

06:38Yung ating pinakasarsa.

06:39And in fact, naglalatik na rin yung mga gilid-gilid yan.

06:44Perfect pang-garnish.

06:46Pwede tayo mag-serve.

07:09He sha ha.

07:11Ye ya masa wa et des 게 sorti muuunss Angela Miquel.

07:15Míaari回 sydia gorla super.

07:18Super.

07:20I Kansas-Nap journey, Duke Yamaari mistaken.

07:22He ya mam- Qué-go.

07:25A besides respect to my Indonesia ating pinaka'do,

Chef JR Royol cooks his own version of ‘Tinadtaran!’ | Farm To Table

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