00:00 [Music]
00:10 [Foreign Language]
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01:16 Chef JR, Food Explorers, we are here at Dumayo, in Cainta,
01:21 to taste the very trending, Siaw Long Bao.
01:24 I am Manuel Olaso, a destination food vlogger.
01:27 And I am Naomi Peña, a food vlogger as well.
01:30 We are very excited because this is our first collab here at Farm to Table.
01:36 So let's go!
01:38 Their version of Taiwanese Soup Dumpling, Siaw Long Bao, is a hit in this place.
01:45 A type of Dim Sum that is popular because aside from meat and vegetables,
01:50 the hot and tasty soup is inside a thin wrapper.
01:55 I also want to know, and for the viewers to know,
01:58 how do you make Siaw Long Bao?
02:01 How does it get liquid inside?
02:03 Because that is what people are asking, right?
02:06 How does the liquid inside Siaw Long Bao get inside?
02:09 Do you put soup or is it from the meat?
02:14 In Chinese or Taiwanese, they call it "Pidong".
02:18 We boil it for up to one to six hours.
02:21 We make it into gelatin and then we mix it with ground pork.
02:25 When we steam it, it gets cooked again.
02:28 So it becomes a soup again.
02:30 When we put it in the pot,
02:32 we'll see the soup inside.
02:36 It's coming out.
02:39 We'll put sauce with ginger.
02:48 The flavor of this Siaw Long Bao is really good.
02:59 It's really good.
03:02 It's good to have Siaw Long Bao.
03:04 It's good to have a different way of eating it.
03:07 My partner and I came from a Taiwanese restaurant before the pandemic.
03:15 We lost our job.
03:17 So our skills and experience,
03:19 before I was the manager and he was the Dim Sum chef,
03:23 we just worked together and then we tried to sell when we lost our job.
03:27 We needed to earn money.
03:29 So that's one of the things we thought of.
03:31 We'll put up a business called "Frozen Moon"
03:34 and then after people requested,
03:36 maybe we can cook.
03:38 So that's where we came up with "Walk It Out".
03:41 Aside from the delicious Siaw Long Bao,
03:43 the classic Chinese dishes like crispy fried noodles,
03:49 Dim Sum platter,
03:51 and the worthwhile crispy chicken chops rice topping are also best-selling in "Walk It Out".
03:55 Chef JR, Food Explorers.
03:57 Let's eat!
03:59 The fried noodles are different because it's orange.
04:04 Yes, it has a unique identity.
04:07 It has a different taste for me.
04:17 It's not the typical pancit canton.
04:20 It's full of flavors.
04:22 It's like all the ingredients are mixed together.
04:26 Let's try their fried chicken chop with Yang Xiao fried rice.
04:32 Crispy, crispy.
04:39 It's perfect with rice.
04:41 Yes, it's really a match.
04:43 And here, they have Dim Sum.
04:46 It's already mixed with Shumai.
04:49 Dim Sum platter.
04:50 It has fried dumplings, and hakao.
04:54 They also have chocolate Siaw Long Bao.
04:56 What's good about "Walk It Out" is that their dumplings are handmade.
05:04 When they make it, it's sold out because a lot of people come here.
05:08 How can it be that not a lot of people come here?
05:11 It's so affordable.
05:12 If "Walk It Out" has a classic Dim Sum with a hot soup,
05:18 I have a different idea for the dish that I thought of making.
05:22 For today's food adventure, we'll visit Platinum Island Farm in Tanay, Rizal.
05:30 This is one of the few farms that I visited that sells their quality rabbit meat.
05:36 These are our rabbits.
05:38 Sometimes, someone orders rabbit meat from us.
05:42 Their breed is NZ, New Zealand.
05:45 We started there with 10 rabbits.
05:48 We've sold a lot of rabbits.
05:50 It's different because we're giving them to new parents.
05:55 Do you make them fast?
05:57 Yes, it's fast because they only have 10 rabbits for one child.
06:01 They can give birth 6 times because they'll give birth for 1 month,
06:05 for 30 days only.
06:06 After 30 days, they'll give birth again.
06:09 And you'll take care of the baby for 2 months.
06:12 The baby is 1.5 months old.
06:13 And since it's rare for us to have a chance to use this very healthy meat,
06:19 I included it in the list of things we'll use in cooking today.
06:23 Have you tried Dim Sum with rabbit meat?
06:27 So here, we'll just celebrate their rabbit meat.
06:32 We'll make a sort of take on our favorite combination.
06:37 We'll make Sipang Dumplings because it looks like a sipang.
06:42 Like this.
06:43 So this is our rabbit meat.
06:50 We deboned it.
06:52 We'll put it in the food processor.
06:54 You can hand chop it.
06:55 You can also use a meat grinder to mince it.
07:00 And definitely, you can use other proteins like chicken, definitely beef.
07:06 So these are our carrots.
07:10 We already washed it thoroughly.
07:12 No need to peel.
07:13 That's why we always say that the vitamins and flavor of our carrots
07:23 is mostly in the lower layer of the skin or peel of our carrots.
07:28 And also, we'll add in our mushroom.
07:35 We have shiitake here.
07:36 If you have access to oysters, you can also use it.
07:40 So let's just grind it.
07:49 Season it with some salt.
07:59 Of course, our pepper.
08:02 A little bit of soy sauce.
08:06 And our onion and garlic.
08:09 So once we have our mixture ready, we'll just transfer it to a bowl.
08:23 We can now wrap it.
08:24 This is like lumpia inspired.
08:29 So we'll use a lumpia wrapper.
08:32 We'll just put some filling.
08:35 There are actually different recipe for sipa where the filling is sautéed first.
08:42 But since our food processor is already thin, we can now use it directly.
08:48 So let's just wrap it.
08:51 This side.
08:53 So the most important thing here is to get the appearance of a sipa.
09:00 The one we play with as kids.
09:02 But just remember, don't put a plate.
09:08 Our sipa is now ready.
09:25 Don't play with this, we can now fry it.
09:29 So another tip is when we fry it, don't heat the oil too much because our lumpia wrapper will get burnt and brown.
09:39 The inside will be raw.
09:41 So we want to cook the inside until it's brown on the outside.
09:48 [Music]
10:17 Fried rice with 3 dishes and egg for just 89 pesos?
10:21 This is worth it.
10:26 That's why our food explorers Manuel Olazo and Naomi Peña will be the first to try their winner budget rice meals.
10:37 We started on June 5, this year.
10:43 And then it suddenly trended.
10:46 Yes, we couldn't believe that it immediately engaged on Facebook.
10:52 I saw this on Boomerang's video.
10:55 The secret of their delicious food, they share it with their mothers.
11:00 Our chow fun is a recipe from her mom.
11:05 Ah, okay.
11:07 And then you thought of…
11:09 Yes, the chow mein and chang hai is a recipe from my mom.
11:13 We learned how to swap the taste of chow fun to chow mein.
11:21 Maybe in one day, we can pull out 500 pieces of chow mein.
11:25 Wow, that's not bad. 500 pieces of chow mein every day.
11:30 And how many kilos of rice did you sell?
11:33 The rice is 10 kilos.
11:36 Here, you can choose your budget meal.
11:41 [Music]
11:55 And if you're hungry, they have food trips for you.
12:00 It's like homemade longganisa.
12:04 Yes.
12:06 Mmm.
12:09 The longganisa is sweet.
12:10 And it's garlicky.
12:12 It's good to pair it with eggs.
12:14 I like chow mein.
12:16 Let's taste if it's good even if it's just a manifesto.
12:21 Their chow fun is okay, but I'm still looking for a kit.
12:28 So, they have a chili sauce.
12:32 This is unique because I see a lot of vegetables,
12:38 carrots, and greens.
12:39 So, it's okay.
12:41 And it's cheap.
12:43 It's only 89 pesos.
12:45 All of this.
12:47 Three vegetables and eggs.
12:49 And their chow mein is good because it's homemade.
12:51 Even this lumpia is homemade.
12:53 It's worth it.
12:55 It's worth it especially if you're hungry and you're on the way here.
12:59 Do you know what's the best rice besides chow fun?
13:03 Nasi goreng.
13:06 Chef JR will cook that today.
13:08 When we say fried rice, of course, we Filipinos love it.
13:13 Our garlic, our fried rice.
13:16 But what we'll do is one of the most popular fried rice recipes,
13:20 Nasi goreng.
13:22 So, our pan is ready.
13:24 Let's fry our garnish,
13:33 which is the signature dish when you're serving or ordering Nasi Goreng.
13:37 It's our fried egg.
14:02 Our garnish is ready.
14:03 Now, our chicken.
14:07 When our chicken is brown, let's add our onion.
14:30 Our onion.
14:31 Our garlic, of course.
14:42 And then our seasonings.
14:50 This is one of the signature of our favorite Nasi Goreng,
14:55 their sambal.
14:58 You can also use chili if you don't have access to it.
15:02 Basically, sambal is chili-based.
15:05 It has different spices.
15:08 Let's add a tablespoon.
15:11 And of course, ketchup manis.
15:21 This is the Indonesian soy sauce,
15:24 which has a sweet flavor and has a dark color.
15:29 This is what gives it the signature color of dark brown.
15:33 And then, our prawns.
15:44 Prawns.
15:45 When that's okay,
15:55 let's add our rice.
15:58 [music]
15:59 Of course, let's taste it.
16:15 It's okay.
16:22 Let's add a little salt.
16:24 And of course, pepper.
16:25 It's that simple.
16:29 We can now serve.
16:31 You will believe me.
16:52 Will you believe me if I tell you that some of the wild grasses you see on the side of the road,
16:58 can cure some of your feelings?
17:01 I saw two of those when I visited Platinum Island Farm
17:06 when I accompanied Ms. Gina to wander around.
17:09 I just told a story when we were kids.
17:11 When you're walking on the street,
17:13 while you're going to school or your friend's house,
17:17 you're going to do this.
17:20 We don't know, I just recently found out, maybe a few years ago,
17:23 that apparently, during the time of our ancestors,
17:28 this was used for tea.
17:30 So, this is called Paragis.
17:32 How does it taste?
17:34 It tastes like wood, but it's not that bad.
17:37 Here, when they feel like they have UTI,
17:40 they take care of this.
17:42 Then, they feed it.
17:44 But actually, since I came here, I haven't taken any medicine.
17:48 For example, there are times when you have a bad fever,
17:54 you just take care of this, and this is your tea.
17:57 This one too, this plant is real.
17:59 It's called Tawa-tawa.
18:01 It's just grass, no one grows it, no one cultivates it.
18:05 But apparently, in our culture,
18:08 this is a very effective medicine for a disease.
18:11 Well, it's called Tawa-tawa here.
18:15 So, mothers do this, even when I was young,
18:19 they would take care of it and drink it.
18:22 So, again, it's really worth knowing the small details around us,
18:29 like the way other plants are cleaned,
18:32 because we don't know that this is actually very effective.
18:41 And another surprising thing that I encountered inside Platinum Island Farm
18:45 is a native Pinoy fruit that is very strong in throwing back.
18:49 One of the things we grew, unfortunately,
18:54 it's not that much anymore that you can see around.
18:58 Because when I was in elementary school, I would go to school,
19:02 when it's season, you can see that it's just scattered.
19:07 Because what we can see here is what we call "mabolo".
19:11 When it's scattered, it means that it's already ripe.
19:14 And that's what it looks like.
19:17 When you smell it, it smells good.
19:19 There, right?
19:22 When you eat it, it's sweet, it smells good, in short, it's delicious.
19:26 It's like a cross between Chesa and Nesantol.
19:29 But back in our time, you're not hungry when you go to school because of these things.
19:36 Because there are a lot of people who grow it, you'll just eat it.
19:38 Blast from the past, I remember my childhood.
19:41 Mmm, delicious!
19:43 Compared to Nesantol, because Nesantol has a very dense meat.
19:50 This "mabolo", as you can see, is like fibrous.
19:55 There, right?
19:58 It has its own sweetness, it's like when you eat it, you're eating a gentle smell.
20:06 It's like that because its flesh smells good.
20:09 Try it, Jolly.
20:12 The kid was curious.
20:14 Because we're not yet.
20:16 I'm already drinking alcohol.
20:18 Try it.
20:20 Seriously, I mean, we're curious.
20:25 This one?
20:27 Mmm, delicious!
20:28 Seriously?
20:30 Right?
20:32 It has a taste, another one.
20:34 Right?
20:36 No, the color green with a little bit of guava.
20:41 Guava?
20:43 Guava?
20:45 Guava?
20:47 It's like that, but it's not juicy, but it's delicious.
20:53 Why aren't we promoting this?
20:56 I'll just say, many of our companions have not yet tasted "mabolo".
21:02 There, right?
21:04 It smells good.
21:06 There, right?
21:08 No, it's not juicy.
21:10 Here, we'll make a quick snack or dessert.
21:18 We'll make chocolate stuffed "puchi".
21:21 So the first step is, we'll just heat up some water.
21:25 Okay.
21:26 Then, we'll add a little bit of sugar.
21:32 And then, we'll just let the sugar dissolve.
21:38 Once the sugar is dissolved, we can turn off the heat.
21:46 While it's relaxing, we'll just mix in our dry ingredients.
21:53 So this is our glutinous rice flour.
21:55 We'll just add a little bit of desiccated coconut.
21:58 That's for texture and of course, flavor.
22:00 And then, using our hot, simple sugar, we'll pour it in.
22:07 Little by little.
22:09 Since our water is hot, in a way, it's like our glutinous rice flour is slowly cooking.
22:17 [music]
22:28 So this is what we're looking for.
22:30 The surface is smooth, it's not sticking to my hand, and when we press it, it doesn't break.
22:37 So if you make "bilo-bilo" or "tambong-tambong", this is what it looks like.
22:43 We can now make it round, and instead of mung bean or any other filling,
22:50 we'll get our chocolate, press it in the middle, make a hole, and then dip it.
22:57 [music]
23:12 So our buche is now ready, we'll just coat it with sesame seeds.
23:16 [music]
23:33 Okay, we're now ready to fry.
23:37 And make sure that when you're frying your buche, your oil is not hot.
23:43 And like in "palitaw", we'll know that our buche is cooked when it floats.
23:49 So earlier, it was just steady at the bottom, but now you can see it's moving.
23:53 It means that it's now soft, cooked inside, and we can see that the other chocolates are also coming out.
24:00 That's perfectly fine, we can now remove it.
24:04 [music]
24:22 There are many things that add to the excitement of every food adventure.
24:27 For some, it's the discovery of a new taste.
24:32 For others, it's the excitement of trying out new food that's worth it.
24:36 For others, it's the search for food that brings back happy memories.
24:43 But no matter how different we look for food experiences,
24:47 I'm sure that all of those will serve as reminders to us how delicious life is.
24:53 It's delicious.
24:56 [music]
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