Chef Boy Logro’s cooking skills are on full display as he serves Paolo Ballesteros and Wally Bayola Stir-Fry Seafood with Vegetables in a Crystal Noodle Basket!
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00:01Welcome back to Idol sa Kusina!
00:06And our next dish is Stir Fried Seafoods in Crystal Noodle Basket.
00:13Are you still wondering what it is?
00:15Yes!
00:17Okay.
00:19I will now make our second dish.
00:22Of course, our ingredients are here.
00:25This is what we call squid.
00:28And I also have here a fish fillet.
00:33I also have here a scallop.
00:36Empartod in Ilocano.
00:39Empartod, right?
00:41This is the pilled shrimps.
00:43So you can make all kinds of seafoods.
00:46Not just this one.
00:48Okay, so here it is.
00:50We need to marinate it.
00:51This is a technique on how to make it soft and crunchy without overcooking.
00:59The technique is, we will add something.
01:02What is that?
01:04This is sodium to soften the meat.
01:07First, I will cut the squid.
01:12We will make a criss-cut.
01:14Do you know what criss-cut is in English?
01:17This is the egg white.
01:19Sugar and then salt.
01:21Pepper.
01:23Cornstarch.
01:25I will mix it.
01:27This is what I did when my VIP guest tasted it.
01:30Because we serve from the palace for about all head of state of the world.
01:37Including Prince Jacob, Queen Elizabeth.
01:43And then Mubarak.
01:45I served all the head of state.
01:49I am blessed from God.
01:52Because I met all of them.
01:54I served Saddam Hussein.
01:58What did you eat?
02:01Arabian food.
02:04Where did you cook the Adobo?
02:07I made it with Sultan.
02:09Lamb Adobo.
02:13Let's put it on top.
02:15Then, no more mixing.
02:16No more mixing.
02:21And again, as I said earlier, let's put polyvinyl or plastic.
02:26Now, we will do vegetable blanching.
02:30Don't let it be hot.
02:32The water is boiling.
02:36Blanching.
02:38Let's start with the white.
02:41There.
02:43For Wally and Paolo.
02:46For my wife and me.
02:49So fine.
02:51Let's put it here.
02:53What we put is salt.
02:55Then, you have to prepare the ice cold water.
03:00You can't blanch without ice in front of you.
03:03When you blanch, you can't say, there's no ice.
03:07You have to prepare the mise en place, including the ice.
03:11Mise en place, the ingredients that you prepare.
03:13Okay?
03:15What's the ice for?
03:17For the crunchiness of our vegetables, not to be mushy.
03:23You can think that we will make our dish exciting.
03:28Just a moment, we're talking about blanch.
03:31Just blanch.
03:34Okay, let's get the white part of the Chinese cabbage.
03:39There.
03:41This is new.
03:43Mmm.
03:45This is broccoli.
03:47I'll just cut it into bite-sized pieces.
03:51Then, we'll put baking soda.
03:54One teaspoon.
03:56What's that for?
03:58To make it green and it won't change even if you cook stir-fried vegetables broccoli for lunch.
04:05It's a technique.
04:07Let's blanch it.
04:08Let's blanch it.
04:10This is what we call bok choy.
04:15Others call it Taiwanese peach.
04:21Shiitake mushroom.
04:25Okay, here it is.
04:27It's green.
04:29Wow.
04:31Earlier, it was nile green.
04:33But this time, it's really green.
04:34Okay, let's put it in ice-cold water.
04:37This is crystal noodles.
04:41This is what we call Chutanghon.
04:48There.
04:50Okay, let's put it in a basket.
04:52We'll put it like this.
04:54And we'll bring it closer to the hot oil.
04:59We'll submerge it.
05:01Don't do it directly because it'll overflow.
05:02Don't do it directly because it'll overflow.
05:04Slowly.
05:06Lift it up.
05:08Lift it up.
05:10Lift it up so it'll puff up.
05:12Then,
05:14it'll be safe.
05:16Hide your head.
05:19Okay.
05:21Okay.
05:23It suits you.
05:25The oil doesn't have to be too hot.
05:27When we say blanching, it's blanched.
05:29This is our seafood.
05:31We'll put everything in here.
05:38Blanching.
05:43Okay, don't move it so it won't get a stroke.
05:47So it won't overflow.
05:49So it won't overflow.
05:51So,
05:53blanching is really good. Look at that.
05:55The oil shouldn't be overheated.
06:00Okay.
06:02Then, we'll put it here.
06:07Okay.
06:10It's ready.
06:13There.
06:15Okay, so blanching.
06:25Earlier, I made a
06:27puree of ginger and garlic.
06:30So we have Chinese wine.
06:36Okay.
06:40We'll put
06:42one
06:44teaspoon of
06:46ginger.
06:51Then,
06:53woohoo!
06:55Yeah!
06:57Woo!
06:58It's burnt!
06:59Yeah!
07:02Yeah!
07:03Okay.
07:05Seafoods.
07:09You want me?
07:11It smells good.
07:19Okay.
07:21Then, the broccoli.
07:25And the cabbage.
07:26And of course,
07:28the shiitake.
07:29It's easy to cook the shiitake, right?
07:32Mmm.
07:33Are you all hungry?
07:35Yes!
07:36Okay.
07:37Alright.
07:38Yes!
07:43Woo!
07:44Woo!
07:48Then, we'll season it
07:50with salt and pepper, of course.
07:54Salt.
07:56Some white pepper.
07:59And
08:01the dark mushroom,
08:03the oyster sauce.
08:07Then,
08:09the chicken stock.
08:15Yes.
08:17Alright.
08:18So let's wait for it to boil.
08:20And I have my cornstarch or potato starch,
08:23any kind of
08:24starch.
08:25Just make sure you don't add too much flour.
08:27If you add water,
08:28don't add too much.
08:31To the sides.
08:34To make it thicker.
08:35Yes, to make it thicker.
08:42Then, you halve your stir-fry.
08:49That's right, it should be like that.
08:56There you are.
08:57Okay, and then,
08:59I have to garnish.
09:04We'll garnish it with, again,
09:07coriander.
09:08Bing, bing, bing!
09:09Yeah, yeah, yeah!
09:10Bing, bing, bing, bing, bing, bing, bing, bing, bing, bing!
09:14Okay.
09:15This is the stir-fried seafood
09:17in crystal noodle basket.
09:19Woo!
09:20Are you all hungry?
09:21Yes!
09:22Yes!
09:25Woo!
09:26Yeah!
09:27Yeah!
09:28Paolo!
09:30Wow!
09:31It's cracking!
09:32Delicious!
09:33Delicious!
09:34Let's taste that
09:35crispy noodle basket.
09:37Yes!
09:38Chinese is Chinese.
09:39Chinese is really Chinese.
09:41You, cook it deliciously, okay?
09:44Okay, Wally and Paolo,
09:45how did you find the dish?
09:47Did you find it?
09:49Wow, busy.
09:51Wow, busy, busy.