Aired (August 12, 2024): Loooong fries kayo riyan, mga SuKi! Ang paggawa ng looong fries, susubukan nina Mommy Su at Juancho Triviño! Panoorin ang video.
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00:00Before we start the bath, I have a challenge for you today, Mommy Sue.
00:05We have potatoes here.
00:07The challenge is, can you peel this without breaking the skin?
00:13I don't know how to peel a potato without breaking the skin.
00:17Okay, Mommy Sue.
00:18I'll try.
00:19Yes.
00:20Let's choose a potato without breaking the skin.
00:23The skin shouldn't be broken.
00:26Oh my God, this is very challenging.
00:28You have good knife skills, Mommy Sue.
00:30You're really an expert.
00:32Yes, don't break the skin.
00:34My goodness, it's getting thicker.
00:36It's a waste.
00:37It's really challenging if you do it on a Monday.
00:39Don't break the skin.
00:41It's getting thinner.
00:42It's getting thinner because the skin is spreading.
00:48We saved it.
00:49We saved it.
00:51Is it really necessary not to break the skin?
00:53Yes, that's the challenge, Mommy Sue.
00:54Don't break the skin, please.
00:56If not, we'll have free dinner.
01:00Actually, it's getting longer.
01:02But Mommy Sue, the skin of a potato shouldn't be long.
01:06What?
01:07Because long French fries are a street food all around the world.
01:13Why not?
01:14Especially if today is National Julian French Fries Day.
01:17Julian.
01:18Julian.
01:19That's the long cut, right, Mommy Sue?
01:21Is this it?
01:22The long cut of French fries.
01:23Long?
01:24But our guest today has a longer version of French fries.
01:29This is the longest French fries I've seen in my life.
01:33There.
01:35It's true, right?
01:36Is this Julian?
01:37Yes.
01:38It's Julian.
01:39Of course, Chelsea May's product is Japan-inspired.
01:43Lusanta, why not?
01:44Of course, we need to see how this is made.
01:48That's right.
01:49Teach us how to make it.
01:52I'm curious.
01:53How do we add this?
01:54Okay.
01:55So, what do we need?
01:56We need potato dough.
01:58Juanjo is making it difficult for me.
02:00I thought you were going to use skin.
02:02Yes.
02:03Can you see that?
02:04Then, our dough is made with mixing mashed potato and cornstarch.
02:12Okay, let's do it.
02:13It's a game.
02:14So, we will have to press.
02:15Press.
02:16Okay.
02:17Is this it?
02:18Yes, that's right.
02:19What do we put in here?
02:20It's like a kid's toy.
02:22Okay.
02:23Play dough.
02:24Play dough.
02:25Yes.
02:26So, this is it.
02:27Put it in.
02:28We will put the dough in.
02:29And then?
02:30And then?
02:31Press.
02:32We will press.
02:33Press.
02:34Yes.
02:35There it is.
02:36And then?
02:37And then, this is what we put in the fryer.
02:39And then?
02:43It's like a kid's toy.
02:44It's bubbling.
02:45The play dough.
02:46Wait, wait, wait.
02:47Okay, okay, okay.
02:48There it is.
02:49Okay, okay.
02:50Let's put some pressure on it.
02:51So, is that all potatoes?
02:52Yes.
02:53Are those all potatoes?
02:54And do you have flour?
02:55There is cornstarch.
02:56Cornstarch.
02:57Cornstarch.
02:58Cornstarch.
02:59Cornstarch.
03:00And then?
03:01Cornstarch.
03:02Let's take it out.
03:03This is popular all around the world, right?
03:04It's popular all around the world.
03:05Yes.
03:06Maybe we need to travel to get to know it.
03:07And then.
03:08And then, this is the finished product.
03:09There.
03:10This is the after it's mashed.
03:11And then this will be dipped in the frying.
03:12And then this will just be dipped in there and fry it.
03:13And then we will just dip in here.
03:15And then?
03:16And then we'll just dip it in our fryer.
03:20Oh, I see. That's why it's getting longer.
03:23I was wondering why the potatoes are getting longer.
03:26Because that's it, right?
03:27Yes.
03:28So after that, after you fry it, you'll add toppings.
03:31Yes.
03:32So after we fry it, this is it.
03:36Then we'll choose the sauce.
03:38So we can try it.
03:39Try it. What do you want?
03:40Here, Mommy Sue.
03:41What does the Spiracha taste like?
03:43Okay.
03:44It's a bit spicy.
03:45Mommy Sue, what's your favorite?
03:47I like the cheese.
03:48Cheese.
03:49Mommy Sue.
03:50There, that's a lot.
03:51So that's how you put it all?
03:52Yes.
03:53You see, there are three jets.
03:55Three holes.
03:56Yes, three holes.
03:57Wow.
03:58That's a lot.
03:59Good for how many?
04:01Actually, it's good for two to three.
04:03And how much is that?
04:04How much is that?
04:05That's 89.
04:0689 pesos.
04:07That's cheap.
04:08Yes.
04:09There.
04:11You can also add powder and toppings.
04:15Mommy Sue, let's try this.
04:17This is still okay, right?
04:19Yes, it's just a bit soggy.
04:22This is the fresh one.
04:24And you can add…
04:26Yes, this is the final one.
04:28Thank you so much, Chelsea, for bringing us long fries today.
04:36Thank you so much.