While preparing his Braised Fish Fillet with Tofu, Chef Boy Logro gives a useful tip to Susan Enriquez on how to properly cook Tofu without destroying it!
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00:00Welcome back to Idols in the Kitchen!
00:02Are you all excited?
00:04Yes!
00:09Okay, no problem.
00:11Our next dish is Braised Fish Fillet with Tofu.
00:16Let's start with Susan.
00:18Yes, we're complete.
00:20We have fish now.
00:22Yes, we have fish.
00:23Earlier, we had lechon, balut.
00:24Lechon, so it's balanced.
00:26This is the last one, so it's alive again.
00:28There.
00:29Okay.
00:30So, this is another Japanese specialty
00:32that is perfect for the taste of the Filipinos.
00:36What we're going to use is fish fillet.
00:39Okay, Miss Susan, this is our fish.
00:42This is fish fillet.
00:45We're going to add salt to this fish.
00:48Just to add flavor, Chef.
00:50Yes, because most of the Filipino dishes
00:54we want to make it salty.
00:56This fish fillet is crushed.
00:59That's why it should have a tender touch.
01:01Yes.
01:02It should be just a little bit.
01:04Just a little bit.
01:05Again, we're going to add salt.
01:08It's like a fish's penis.
01:10There.
01:11There!
01:12See?
01:13Like that.
01:14Okay.
01:15Ping, ping, ping, ping, ping, ping, ping.
01:17Alright.
01:18So, it should be like that.
01:19It shouldn't be lumpy.
01:21Alright.
01:22We're going to add the egg yolk.
01:25Egg yolk.
01:26Okay, yes.
01:28Is this where you wrap the fish?
01:30Yes.
01:31Just a little bit.
01:32I didn't know you cooked it differently.
01:35It's different.
01:36It's different?
01:37Before, you used to wrap the fish with egg yolk.
01:42Yes, like that.
01:44Now, we're going to add the flour.
01:47Like that?
01:49Yes, like that.
01:51Even if it's hard.
01:52Even if it's hard, you have to persevere.
01:55You have to persevere.
01:57Right?
01:58It's still classy.
01:59It's still classy.
02:00Just move it around so it won't get struck.
02:04The fish might get struck.
02:06So, if you're just going to cook it like that,
02:09you have to cook it directly.
02:10You have to cook it right away.
02:12It's hot now.
02:13Yes.
02:14It's obvious, Chef.
02:15It's obvious, right?
02:16It's smoking.
02:17It's really hot now.
02:18Let's put it in.
02:20There.
02:23There.
02:24And that's just for a moment, right, Chef?
02:26Just for a moment.
02:27We're going to fry it again.
02:30Okay.
02:31It's brown.
02:32Okay, that's fast.
02:33It's fast, right?
02:35Let's set this aside.
02:38So, as you can see, Ms. Susan,
02:40the water is boiling.
02:42Our tofu.
02:45This is tofu, right?
02:48The technique is, so that it won't break,
02:50we're going to cut it with a knife.
02:52So, you're going to cut it.
02:54You shouldn't do it like that.
02:57And then, are you going to fry it?
02:59No.
03:00Oh, no? Just like that?
03:01The secret of this, Ms. Susan,
03:03is hot water.
03:05So, you're going to cook it in hot water?
03:07No.
03:08It's still not.
03:09I got it wrong.
03:10So, what is it?
03:11Where are you going to cook it?
03:13It's like this.
03:14The hot water is here, right?
03:15What?
03:16It's not moving.
03:17It's not moving.
03:18So, you're going to flatten it?
03:19Flatten it.
03:20To make it firm.
03:21Okay.
03:22So that it won't soften.
03:24But it's still not cooked?
03:25It's still not cooked.
03:26Okay, okay.
03:27So, that's why.
03:29That's why some people crush it.
03:31Yes.
03:32Because you're going to spread it on the boiling water.
03:34It's boiling.
03:35That's not allowed.
03:36Just like that.
03:38I'll set it aside for a while.
03:40So, how long is it here, chef, in the boiled water?
03:44As long as you're going to cook the fish.
03:46Oh, until you put it back there?
03:48Last minute.
03:49But you're still not going to mix it.
03:50Just shake it.
03:51Shake, shake.
03:54Okay.
03:57Because if you mix it, what will happen is...
03:59It will be crushed.
04:00It will be crushed.
04:01Okay, it will still be crushed.
04:02That's why cooking has something to do with what we call body language.
04:07Right?
04:09Body language.
04:10I think so, chef.
04:11It's body language.
04:12It's been a long time since we had body language.
04:13It's been a long time.
04:14Okay, so now.
04:15This is the egg, right?
04:17We put water in it.
04:19This is the white egg.
04:20Okay.
04:21What is it, chef?
04:22Chicken stock.
04:23Okay.
04:24So, you're going to put it in there.
04:26Do you know why?
04:29This is not whisked.
04:30The secret to this is why it's creamy.
04:33And it doesn't bubble.
04:35You need to split it like this.
04:37So, by hand?
04:38By hand.
04:39You can't beat it.
04:41You can't use a fork.
04:45So, you're going to crush it by hand.
04:47Okay.
04:48I learned this when I was in Japan.
04:52You know, in Japan, we don't really understand each other.
04:58Okay.
05:00So, you're going to crush it like this?
05:02Yes, like this.
05:03You have to be patient.
05:04How long?
05:05If you're in a hurry, you can't do it.
05:08So, how many days does it take to do this?
05:11This will take about two and a half days.
05:15So, you can see that it's separated.
05:19Are you ready?
05:20I'm ready, chef.
05:21So, again, cornstarch.
05:22We're going to dissolve the water again.
05:24Is this okay?
05:26We're going to dissolve it again.
05:27You're going to use your hands again.
05:28I thought you were going to use your hands again, chef.
05:30I'm using a spoon.
05:31You're using a spoon.
05:32Okay.
05:33There you go.
05:37That's going to be the most…
05:39Those two go together.
05:41Okay.
05:43This is very easy.
05:44This takes a long time.
05:46But when I cook it, it's easy.
05:48How many minutes does it take, chef?
05:50If you want, it's only three seconds.
05:52Go!
05:54Three seconds.
05:56About five minutes.
05:59So, I'm going to get the oil from here.
06:08Do you love oil?
06:13Do you like oil?
06:15Not really.
06:18No?
06:20In Japan, they put a lot of oil
06:22to avoid the food from sticking to the pan.
06:25And we're going to pour it.
06:26Just like that.
06:28Oh, so that it's hot.
06:30Yes.
06:31The wok needs to be hot.
06:32The wok needs to be hot.
06:33Okay.
06:34It's called smoke out.
06:37So that it doesn't stick.
06:39Yes.
06:40We're going to add ginger.
06:41I thought you were going to pour the oil.
06:45Then, of course, chives.
06:47Yoo-hoo!
06:49Woo!
06:52Yeah!
06:55Oh!
06:58We need a fireman here.
07:02Can I have that chicken stock?
07:05Here.
07:06Yes, pour it.
07:11I'll pour it all, chef.
07:13Okay!
07:14Thank you very much.
07:16Salt.
07:17Of course, the pepper.
07:21So, let's boil it again.
07:22We might have an impact.
07:23We might have an impact again.
07:24So, we need to boil it again.
07:26Yes.
07:27You know,
07:29the technique for this is
07:30don't put all of it yet.
07:32If not,
07:33let the sauce thicken first.
07:36Before the fish.
07:37Okay.
07:38It's still raw, right?
07:40As you can see,
07:41it's not too thick yet.
07:44That's how it should be.
07:46We're not putting the fish yet.
07:50You're going to put the fish?
07:51Yes, we're going to put it.
07:52Can I use my hands?
07:55Of course.
07:57It's like you're putting effort.
08:02I'll just use chopsticks.
08:04You're having a hard time, chef.
08:05No, I'm not.
08:06I'm used to this.
08:14See?
08:15While it's boiling,
08:16what we're going to do is
08:17we're going to put the plate.
08:18My garnish is very simple.
08:20It's like this.
08:21They'll follow.
08:22They'll follow.
08:23It's standing.
08:24It's standing and lying down.
08:25It's like that.
08:26It's standing and lying down.
08:29Okay.
08:30That's okay, chef.
08:31Okay.
08:32So, let's add a little more.
08:33Make sure you put it at the last minute.
08:36You'll see the textures.
08:39There.
08:40And when it's like that,
08:41then you put the egg.
08:42So, it's there.
08:43Let's put the egg.
08:44When you put the egg,
08:46lower the heat.
08:47Turn it off.
08:48It's already off.
08:49Do you know why?
08:50When it's boiling,
08:51you put that
08:52to scramble the egg.
08:54So, turn it off like that.
08:55Because it's still hot.
08:56Then, you put the egg on the side.
09:00You put it there.
09:01Then, the white comes out.
09:02Look at the color.
09:03It's beautiful.
09:04See?
09:06And it's not crushed.
09:09See that?
09:10It's beautiful.
09:12It's like soup.
09:14Yes!
09:15It's like soup.
09:17See?
09:18It's beautiful, right?
09:19And now,
09:20we'll put the tofu.
09:22So, the tofu
09:23is just like that?
09:24Just like that
09:25because that's where the flavor is.
09:28See?
09:29It's not crushed.
09:30It's beautiful, right?
09:31It's beautiful.
09:32Now,
09:33just turn it around.
09:34Just like that.
09:37Just stir it.
09:40It's being scrambled.
09:41See that?
09:42It's there.
09:43Then, of course,
09:44we'll plate it.
09:49Let's plate it.
09:53Wow!
09:54Look at that.
09:55Look at the sauce.
09:56So, the importance of making the sauce
09:59Very healthy.
10:00is that it shouldn't be crushed.
10:04Very healthy.
10:09Wow!
10:13Ms. Susan?
10:14Ping, ping, ping, ping, ping.
10:15Wow!
10:16It's delicious!
10:17Okay.
10:18We'll put
10:20fried ginger
10:22on the top
10:25Wow!
10:26to make it more delicious.
10:28Look at that.
10:29Mmm.
10:30You like cilantro, right?
10:34Yes, cilantro is delicious, Chef.
10:36Right?
10:37Hold it, Ms. Susan.
10:38Hold it.
10:39Like this?
10:40Okay.
10:41Oh my!
10:43Do you want to put it, Chef?
10:44No, no.
10:45I'll put it slowly.
10:46Hold it.
10:47It smells good.
10:49This dish is delicious.
10:54Okay.
10:55So, ping, ping, ping, ping, ping, ping, ping.
10:57Here it is.
10:58Braised Beef Fillet with Tofu.
11:06Are you all excited?
11:07Excited!
11:08Excited!
11:09Wow!
11:10Delicious!
11:11Mmm.
11:12It's delicious.
11:13I'll serve you first.
11:14Don't leave yet.
11:16We'll eat more food.
11:21We're back.
11:23Are you all full?
11:24Yes!
11:25Yes!
11:26Yes!
11:27Yes!
11:28Yes!
11:29Yes!
11:30Yes!
11:31Yes!
11:32Yes!
11:33Yes!
11:34Yes!
11:35Yes!
11:36Yes!
11:37Yes!
11:38Yes!
11:39Yes!
11:40Yes!
11:41Yes!
11:47Now, Ms. Lisanne, how did you find our fish fillet?
11:49Oh my!
11:50This is my home.
11:51Oh.
11:52You don't have any problem with this?
11:53Yes.
11:54Yes.
11:55That's why you don't experience anything here.
11:56Wow!
11:57Yes.