Aired (May 11, 2025): In this special Mother’s Day episode, Chef JR Royol shares his special recipes in honor of our beloved moms! MAKA co-star Ashley Sarmiento cooks her mom’s hearty Sinigang recipe for the first time. Mga Batang Riles co-star Anton Vinzon also joins in, introducing us to an Italian restaurant known for its quality dishes.
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00:00For our next dish,
00:09like Ma'am Myla said,
00:12one of her advocacies really is
00:16to be remembered
00:18to the other people
00:21and the reason why their names are different
00:24is because of this fruit.
00:27Kaya sa ito nga, gusto ko talaga itong mapakilala.
00:30So, isa nga dun sa mga projects namin
00:32is magparami, mamigay ng seedlings ng iba.
00:35Karama ito sa amin sa Ilocandia.
00:37Dito naman, iba ang tawag nila.
00:40Ma'am Myla has taken the,
00:43siguro, the task of being the ambassador
00:47for the Iba plant,
00:49or Iba tree.
00:51Kaya sa akin naman, bilang kusinero,
00:53kawan lang natin ng masarap siguro na putahe.
00:57Patangas, kilala naman natin sa beef.
01:00Paresa natin ng maasim,
01:03na iba, or karamay.
01:05Kawa tayo ng iba beef.
01:09Kaya pagkagat mo sa kanya,
01:11yung babati sa'yo is that texture,
01:14yung crunch.
01:15Tapos, asim.
01:18Asim, tapos may bahid ng konting pakla.
01:22Which is why,
01:24kapag kinakain mo to,
01:25dapat binababaran din ng suka,
01:27or asinga.
01:29Para siyang mas matigas na kamyas,
01:31pag kinagat mo siya.
01:32So yun yung mouthfeel niya.
01:35Talagyan ko lang to ng ginger,
01:3710D slice.
01:38Well actually, I prefer to do small dice.
01:46So dapat, nakamisan plus ka na maayos.
01:48Ibig sabihin, ready lahat nung gagamitin mo.
01:51Kasi,
01:52less than 5 minutes lang itong dish na to.
01:59So after yan, ilagay na natin yung ating iba,
02:01o yung ating karamay.
02:06And then, yung ating ginger.
02:08And then, para matulungan lang din natin ng asin,
02:13yung ating dish,
02:14siguro mga 1 to 2 tablespoons ng vinegar.
02:18Season natin ng salt and pepper.
02:20Then, finish it up with diced onions.
02:26And then, finish it up with diced onions.
02:28And then, finish it up with diced onions.
02:40Puede?
02:41Ako ang tumagay eh?
02:42Mhm.
02:43Ang smooth naman nun.
02:44Cheers muna sir.
02:55Opo.
02:56Yeah.
02:57Pasay.
02:58Ako yung tumagay eh.
03:01Mm-hmm.
03:04Ang smooth naman nun?
03:09Nawala yung tapang ng...
03:11Oo.
03:12Wala yung gumuguhit na...
03:16Yung parang alkohol?
03:17Sa lalamunan.
03:19Puro tamis lang.
03:21Pwede eh.
03:25Ay magkaulang nga.
03:27Tama-tama ang baka sa dagang ng panahon.
03:31Nawala yung pakla nung karamay, nung iba, ano?
03:34Mm-hmm.
03:36Never go to doon na-try ah.
03:40Naka-tsamba na naman ano?
03:41Oo.
03:42Pwede natin pag malakihan.
03:43Lalo na kami sa ibainyo.
03:45Mm-hmm.
03:52Wow!
03:53Sarap po nito, Mami Grace.
03:54Thank you po.
03:55Salamat po.
03:56Two times a week kami nagda-dine out with my family.
03:59Kasi busy na rin sa work, pumupunta rin kami sa mga Italian, Japanese, iba-ibang food trip kasi gusto namin na nage-explore kami like iba-ibang restaurant.
04:11Tonight, tumayo ng Quezon City si Anton Vinson para sampulan ang authentic Italian dishes ng parmigiano.
04:21Allora, parmigiano start in 2015.
04:25The owner created this parmigiano because he really love parmigiano cheese.
04:33After several years, now we have four branches.
04:37The owner is originally from Rome.
04:42Our menu is really Roman Talaga menu.
04:45We make our own pasta by mano-mano.
04:48About the interior is, all the parmigiano are all big size because we want to get all big groups, family, friends so they can enjoy the real love, be happy, enjoy the moment with quality of food.
05:11Bago siya kumain, inalam muna ni Anton kung paano nga ba hinahanda ang bestsellers ng naturang restaurant.
05:17Kanta!
05:18Kinapanood ko sa social media eh.
05:22Oo, nagkinicrape ko talaga to.
05:24Ano pa na?
05:27And then, iscrape natin yung melted cheese.
05:30And after that, okay, lalagay na natin yung ating pettachine Alfredo.
05:37Okay.
05:41Okay.
05:42Sakit na ako.
05:43Ilalakoy ako mong ikor.
05:47So, may medyo pagka-salty, creamy.
05:55Grabe-mix yung flavors niya eh.
05:58Iba-iba yung nalalasaan ko.
06:00And hindi ko ina-expect kasi mostly sa mga re-carbonara.
06:05Yeah.
06:06May tamis.
06:07Pero ito parang traditional na Italian cheese talaga siya.
06:12At dahil isa rin siyang chef wannabe, hindi pinalampas ni Anton matuto from an expert.
06:18Hey!
06:19Hey!
06:24Pero mas masarap ito.
06:26Pero mas masarap yung gawa mo kung panahay na ito.
06:30Okay na ito?
06:31Hindi.
06:33Mmm.
06:34Kasi kapag ginagawa mo talaga parang mas malalasaan mo talaga yung dish eh.
06:39Kinicrave ko po talaga yung malaking cheese na yun.
06:43Kaya ayun, good experience for me.
06:45Next time dito na ako magtatarbaho.
06:47Ngayon naman, aaralin ni Anton na gumawa ng pizza sa tulong ni Chef David.
06:54Now, you take the dough like this.
06:58Yeah?
06:59Yeah.
07:01Okay.
07:02Faro.
07:03Yeah.
07:04Okay.
07:05Very good.
07:07Sigaw maruno.
07:09Now, you put pomodoro.
07:11You need to make like a small circle.
07:16Little by little yung is making more bigger.
07:26Chef, gusto ko rin mag-aral ng gumawa ng pizza at maging Chef.
07:32Ano yung mga advice nyo sa akin?
07:35This job is not that easy.
07:37But, uh, give to you happiness, make you creative.
07:44It's more, you can be more confident in what you do.
07:51This is all the ingredients.
07:54Artichokes.
07:55Italian sausages.
07:57Prosciutto cotto.
07:59Prosciutto crudo.
08:01Mushroom.
08:02Boy leg.
08:04Let's tell the most hard things.
08:07Yes.
08:08No, you get.
08:10You are right or left?
08:12Here, correct.
08:13Okay.
08:15Get in the trunk.
08:17Try to put the pala here.
08:19Right.
08:20Okay.
08:22Tapos inside the bugon.
08:24Just put there.
08:27Okay.
08:28Now we use scissors.
08:40Like this.
08:42Here you cut the bridge.
08:44Depends on how many slides.
08:46Approved, approved.
08:48Okay, let's try.
08:49Cheers.
08:59Thank you, Chef.
09:02Grabe ko na natutunan.
09:03Saludo ako sa'yo, Chef.
09:04Thank you for all.
09:05Thank you very much.
09:06Thank you very much.
09:07for your food.
09:08Thank you very much.
09:15Thank you very much.
09:19Thank you, mga food explorers.
09:21So that's it, our food explorers are here in Parmigiano, so let's go, let's go.
09:38One of my favorites is the paella, riso in padella.
09:42We make with basmati rice, it's from Spain, and we cook very crunchy, crispy, so when you eat, in the snog, so when you eat, you have the flavor of the crunchy, all like this.
09:59We mix with seafood, also some meats.
10:02It's one of the best sellers, this one.
10:05You want shrimp?
10:07Good, good.
10:11Up.
10:12The next is the salmon.
10:14Ay, yung iniintay ko chef kanina pa, kasi grabe yung protein niya eh.
10:19This one is fresh salmon, and we cook grilling, tapos we have mashed potato, we really from potato talaga.
10:30We have also green olives, black olives, with some garlic saute, with cherry tomato.
10:37Cherry tomato.
10:38They give extra flavors.
10:40And also some pesto.
10:42Chef, this is good.
10:43Yes, it does.
10:52It's a lot of organic salmon.
10:55But you get all the flavor.
10:57Yes.
10:58So chef, what's that?
11:00Like, I've seen that before.
11:02This one is the best, because I love meat.
11:06This is ribeye.
11:08This is from Australia.
11:12Because Australia has good ribeye.
11:15It's all imported, really.
11:18This one is normal roast chicken.
11:23This one is Italian sausage.
11:25We are the one to make.
11:26And this one is the lamb.
11:29This one is from Italy.
11:32Ito.
11:33Excited na ako?
11:34Mm-hmm.
11:36Medium rare, guys.
11:45Stop!
11:49Stop!
11:50Very, very.
11:54Ang lambot, ang tender ng ano, ng steak.
11:57Yeah.
11:59Mmm.
12:00Actually, if you notice, all our meat have different flavors.
12:11So like this, we give all the client a different experience.
12:15What's about the chicken?
12:17It's not like every chicken you eat outside.
12:20So we cook with our seasoning.
12:22There is a long procedure.
12:24Every morning we make, to create really a good Italian flavor.
12:29We have many odors of meat, so we don't have problems of expiration dates, like this.
12:37Mmm.
12:38It's really nice.
12:39Mmm.
12:40It's really nice.
12:41It's really natural.
12:42The mango is really fresh.
12:43Yeah.
12:44The mango is really fresh.
12:45Yeah.
12:46What's your best seller here?
12:48In the same place.
12:49Galatas, right?
12:50What's the אנחנו like, we're gonna cook for it?
12:51Lahat.
12:52Lahat?
12:53Best of all, sinigang is my favorite Pinoy dish.
12:57And I think it's also something that I would love to cook for my family than in the future.
13:03So I'm happy that I'm given this opportunity to officially cook si Nigang for the first time on national TV.
13:12Magkahalong ka ba at excitement ang nararamdaman ni teen star Ashley Sarmiento ngayon.
13:17Dahil ang trending dish na iluluto niya, Mother's Day treat niya rin sa nanay niya.
13:22Makakakalig!
13:24Si Nigang luto ni mommy talaga kasi si mommy naman talaga yung nagluluto para sa aming magkakapatid.
13:30Of course, ever since, yun niya talaga yung chef ko, yung chef namin lahat.
13:34Inikilig si mommy sa likod ng camera.
13:39Tapos ngayon, ako naman na magluluto para matikman niya at ng lahat.
13:43At ng lahat? Ibibenta ko ba ito sa inyo?
13:45Okay, so first, ipil muna natin itong labanos.
13:49Okay.
13:50Bilis lang naman ito, guys.
13:54It's time for me to test my skills, knife skills.
14:00Alam niyo, guys, magpapakatotoo ako sa inyo. Kinakabahan ako ngayon.
14:06Pero alam kong...
14:09Lord got me. Wow!
14:11Ito pala, tatanggalin lang natin itong sangkaya ng kangpong.
14:15So himayin lang natin siya.
14:17Basta preparation pa lang tayo ng sinigang...
14:20Busog ka na. Busog na!
14:22Okay, next, yung mga talong naman.
14:25So gagamit lang tayo ng dalawang talong.
14:28Kasi yung gusto kong slice ng talong, yung parang nakaslant.
14:32Ayan.
14:37Para medyo ma-art eh. May style.
14:39Next naman, yung sitaw.
14:42Ay, ito pa pala yung okra.
14:44So, siguro mga tatlo.
14:49Ayan, it's a good amount.
14:51Tatanggalin lang natin yung...
14:54Slice lang natin sa gitna ng nakaslant.
15:01Okay.
15:02And then after nun,
15:04ito meron na kasi tayo ditong gabi kahit araw pa.
15:09Iwantay ng gabi na ano na siya, napila na slice.
15:12So, ready na siya to go.
15:14And of course, yung iba pa nating mga ingredients
15:17like tamatis and sibuyas.
15:19And now, ito na talaga yung hinihintayin ng lahat.
15:21Give it up for Chef Ashley!
15:24Ayan, lagayin na natin ngayon itong sibuyas.
15:28I-gisahin lang natin siya para sumama yung flavor ng sibuyas dun sa oil.
15:35Ngayon, lalagay na natin yung ating kamatis.
15:42Ayan.
15:43And then, i-gisahin lang din natin yung kamatis hanggang sa medyo madurog na siya
15:49para makuha natin yung lasa.
15:52And of course, yung color.
15:54Pangpakulay din kasi ito ng sinigang.
15:56Gusto ko kasi sa sinigang din yung medyo orange yung sabaw.
16:01Medyo lumalambot na nga yung kamatis.
16:03So, pwede na natin siyang durugin ng onti.
16:06So, pag nakikita niyong ganito na yung itsura niya,
16:09pwede na natin ilagay yung pork para mag-isa.
16:13Pwede na natin siya haluin hanggang medyo mag-brown nung onti.
16:23Okay. So, okay na rin to.
16:25Ngayon, mag-add na tayo ng watzel.
16:28Saka tayo maglalagay ng ating batis.
16:35Saka pepper.
16:38Okay na rin to.
16:40Haluin muna natin saglit.
16:42After nyan, lalagay na natin yung gabi.
16:49Yung gabi kasi yung pampalapot ng soup,
16:54ng sabaw ng sinigang.
16:57Piling ko okay na to.
16:58Tapos, ngayon na natin lalagay din tong pork cube.
17:01Pintayin lang natin siyang matunaw.
17:04At tatakpan na natin tong sinigang work in progress ni Ashley Serviento.
17:10At magintay tayo ng 20 to 30 minutes.
17:12So, may time akong mag-detouch kasi lapot na lapot na ako.
17:19Okay. So, dahil kumukulo na ang napaka-init na sinigang,
17:23ready na din i-mash itong gabi.
17:26Ayan.
17:31Tapos, saka na natin ilalagay ang ating secret ingredient pala.
17:45Kumailig ako sa maanghang,
17:47kaya hiwain muna natin tong sili natin.
17:52Dato lang, tapos yung ibabuo na.
17:54Para di naman super anghang nung sinigang, di ba?
18:01Tapos, okra.
18:10Tapos, nagay na natin yung ating green chili.
18:14Set it down!
18:15Tekman, pero hindi pa tayo tapos kasi.
18:17Ano ba ang sinigang pag walang kangkong?
18:19Kangkong here.
18:20Kangkong there.
18:22Kangkong everywhere.
18:24Ayan.
18:25Pwede na to.
18:26Ngayon.
18:27Tatakpan lang natin siya ulit.
18:28Turn off the fire and let it cook.
18:30Let it cook!
18:31Woo!
18:32Wow!
18:33Ang asil!
18:34I love it!
18:35Makakakalig!
18:36Makakakalig!
18:37Nakakakalig!
18:38Nakakakalig!
18:39Nakakakalig!
18:40Nakakuha ko ba ang puso?
18:41Nakakuha nga bumbo.
18:42Nice!
18:43Masarap!
18:44Approved guys!
18:45Five stars!
18:46Of course!
18:47Masaya ko kasi si mami siya yun.
18:48Katilad lang po nang yung sabi ko kanina.
18:49Siya yung laging nagliluto para sa amin.
18:50So, the fact na pumasaka ko sa standards niya, sa cooking standards niya, is something that made me happy and mauulit-ulit.
18:53Kasi siya yun, kapag nakakuha ka ng approval din sa mamo or from someone that's special to you, nasa-saya ko ba?
18:55Nakakuha ko ba ang puso?
18:56Nakakuha nga bumbo.
18:57Nice!
18:58Masarap!
18:59Approved guys!
19:00Five stars!
19:01Of course!
19:02Masaya ko kasi si mami siya yun.
19:03Katilad lang po nang yung sabi ko kanina.
19:05Siya yung laging nagliluto para sa amin.
19:07So, the fact na pumasaka ko sa standards niya, sa cooking standards niya, is something that made me happy and mauulit-ulit.
19:15Kasi siyempre, di ba pag nakakuha ka ng approval din sa mamo or from someone that's special to you,
19:22mas mamotivate ka to do it.
19:24Madali lang naman tala magluto ng sinigang.
19:27Pero feeling ko, natural na talaga.
19:29Kailibo tayo ni Mamayla dito sa farm nila, eh pinakita niyo sa atin yung herb garden niya.
19:34So, sakto dahil magkaibigan kami sa social media, nakikita ko rin yung mga posts niya.
19:41And madalas, nagbibenta siya doon or inooffer nila yung kanilang organic free range brown chicken eggs.
19:52So, yun yung gagamitin natin. Yung kanilang herbs at saka yung pinagmamalaki nila na very nutritious talaga.
19:59Na dito mismo natin na pick yung kanilang brown eggs.
20:03Gawa lang tayo ng herb pretata.
20:10Afin yan, of course.
20:13Beat lang natin.
20:17Pinakamagiging seasoning natin is yung ating parmesan cheese.
20:21Of course, pwedeng salt lang din naman.
20:23Pero mas bongga ng kaunti.
20:29And then, yung ating cream.
20:33You have the option to chop your herbs saka mo ilalagay.
20:37Pero what I'm going to do, para lang din masigurado ko na hindi masunog sa ilalim yung ating herbs, ipapatong ko na lang siya.
20:45So, pwede na natin itong i-fry.
20:48We will be using a generous amount of olive oil.
20:56Let's put in our egg mixture.
20:59So, ito na yung ating tarragon.
21:05So, depende na lang din sa pagsaservan mo.
21:07You have to make sure na mahilig sila sa licorice or parang anise na flavor.
21:13Kung hindi naman, you can definitely substitute this with different kinds of herbs.
21:20You can add in basil.
21:23I have parsley here as well, kagaya nung nakita natin doon sa garden ni Ma'am Mayla.
21:27Then, let's add this.
21:36Ito naman, magbibigay ng parang freshness doon sa ating rich dish.
21:40Naging na rin natin.
21:44Naging na rin natin.
21:59Kusok pa, bebe.
22:02Sarap!
22:03For today's Mother's Day episode, eto na ang quick recap ng dishes na minuto natin kanina.
22:15Para sa ating iba beef, himayin ang iba at tanggalin ang buto.
22:23Igisa ang baka.
22:25Isunod ang iba.
22:27Season with salt and pepper.
22:30Halo ang luya.
22:32Tapos, bawang at sibuyas.
22:40Para naman sa traditional sinigang na baboy recipe na itinuro sa atin ni Ashley Sarmiento kanina,
22:46mag-isa ng sibuyas at kamatis.
22:49Ilagay ang baboy.
22:52Tubigan ng konti para magkasabaw.
22:55Implahan ang patis, paminta, at tamarind powder.
22:58Kapag kumulo na, ilagay ang gabi.
23:02After 20 to 30 minutes, imash ang gabi para mas lumapot ang sabaw ng sinigang.
23:08Ihalo ang ibang gulay.
23:11Kapag nailagay na ang kamkong, patayin ang apoy.
23:15Master these recipes to make your mama proud.
23:17Muli, dito sa amin sa Farm to Table.
23:21Happy Mother's Day!
23:23Nakuha ko ba ang puso mo?
23:25Nakuha mo bumbo.
23:27Nice!
23:28Approved guys!
23:30Five stars!