Si Chariz Solomon ang naging target ng kakulitan ni Chef Boy Logro today dahil paisa-isa ang mga naging utos niya habang gumagawa ng Shrimp Pasta Salad!
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00:00Here at Angles sa Kusina, are you ready to steal?
00:05Yes, we are ready to steal!
00:09As promised, what we are going to make for Christmas is the Shrimp Pasta Salad.
00:21I made this for the Christmas party of the cousin of His Majesty the Queen.
00:26Her cousin, the King.
00:28Deputy for Legal Affairs.
00:31And I made the Shrimp Pasta Salad.
00:35And to the pleasure of the Deputy Prime Minister for Legal Affairs,
00:40he gave me $3,000.
00:43Wow!
00:45Yes, dollar.
00:47That's why I was able to buy a passenger's jeepney that day, 1982.
00:53You were not yet born.
00:55And I also became the driver of the jeepney that day.
00:58That was 1984.
01:00From Binan, to San Pedro, to Alabang.
01:03I smiled more.
01:08Right?
01:09Because I thought that if you already have a jeepney that day, you are already rich.
01:12But it turns out that you are poor.
01:14Even if you have a jeepney, it seems like you have saved up all your money.
01:17You bought a whole jeepney.
01:19I love it.
01:20So Charisse and Andrea,
01:22here are the shrimps.
01:24These are tiger shrimps.
01:28I removed the vein.
01:31Let's start with Maitel.
01:34With her bonchot.
01:36And we will poke it like this.
01:38So we will put U.S. lemon.
01:41Then of course, a little bit of cilery.
01:43Wow, wine.
01:44White wine.
01:45Yes, white wine.
01:47The spring onion.
01:48Then we will put the shrimp.
01:51Chopstick, please.
01:52Charisse.
01:54I'm so happy here.
01:56I'm just nodding.
01:57Okay.
01:58Ouch.
02:01Then our plate.
02:04One by one?
02:07If I'm here, I will just hit it.
02:11Direk, you are complaining, right?
02:13No.
02:15Because it needs to be gradual.
02:16It can't be whole.
02:18Bobo?
02:20Bobo means whole.
02:23It needs to be gradual, not bobo.
02:26What a nice air, huh?
02:33So the shrimp doesn't need to be boiled for a long time.
02:37Just like this, it's okay.
02:39As long as it's orange.
02:40It's orange.
02:42You know how to use a chopstick, right?
02:45Yes.
02:46How about you, Charisse?
02:47Yes.
02:49Nothing.
02:51Nothing.
02:52Bobo.
02:54Okay, this is what we will do.
02:55Right?
03:00That's not it.
03:01Okay.
03:02Take a towel.
03:03Okay.
03:07Really.
03:08One by one.
03:09Really.
03:10One by one.
03:11It's a bit long.
03:12Just put it there.
03:17You're really good.
03:18I hope I will always be your guest.
03:20Wow.
03:23Hold it.
03:25Take one.
03:27We will flip it.
03:28We will leave the tip.
03:29Like this.
03:30Hot or cold?
03:32Why do we leave the tip?
03:34You will ask that later.
03:35There's an answer.
03:39Put the skin.
03:41Why don't we include the head?
03:43Because we don't need the head.
03:44We just need the body.
03:47The body.
03:48They said that I look like a shrimp, Chef.
03:51Really?
03:52Wow.
03:54It's okay.
03:55Shrimp is delicious.
03:56We will make this a butterfly.
03:58Like a butterfly cut.
03:59We have a lot of cut, right?
04:00Yes.
04:01Later, when you put three or four,
04:04and we will do this,
04:05we will cut it.
04:06There.
04:08We will put the bell pepper.
04:11Green and red bell pepper.
04:14Okay.
04:16Brunois.
04:20You're good.
04:21It's scary.
04:22Do you want to try?
04:23No, it's okay.
04:25I will just follow you.
04:29Okay.
04:31Okay.
04:32It's scary.
04:33Yes.
04:34When you're scared,
04:35nothing will happen to your life.
04:38You will do everything
04:39you can
04:40to succeed.
04:43Do you believe that?
04:44Of course.
04:45Yes.
04:49This is what we call a butterfly cut.
04:51If you start here,
04:52it will take a long time.
04:54It should be a butterfly.
04:56A butterfly.
04:57See?
04:59That's how it is.
05:00Don't look.
05:01Don't look.
05:03It's shaking.
05:06See?
05:07Put it there.
05:08Then, of course, celery.
05:11Then, again,
05:12salt,
05:13white pepper,
05:15and then the mayonnaise.
05:18The color is beautiful, right?
05:19Yes.
05:20What a nice!
05:21What a nice!
05:28So, we will just toast it.
05:30The sauce is not too much
05:31because
05:32you will get fed up.
05:33Yes.
05:34For variations.
05:35We will put all of it here.
05:38There.
05:41That's a lot.
05:42Yes.
05:44We will put
05:46space in the middle.
05:49Then, we will put this
05:50on top.
05:51Oh, that's how it is.
05:53Are you excited?
05:55Yes, we are!
05:56Let's eat!
06:00I will leave you for now.
06:02Don't leave.
06:03We will be back
06:04with Idol sa Kusina.
06:07We're back.
06:09What we will do now is
06:10plating or presentation
06:12and garnishing.
06:15Okay, we can see it
06:16in front of me.
06:17Our pasta is here.
06:19I will make a tomato
06:22flower.
06:24Okay.
06:26There.
06:28You just need to
06:29wrap the tomato skin
06:31around it.
06:33It's like clay.
06:34That's how you make a flower.
06:36Wow!
06:37It's beautiful!
06:38Right?
06:45Why did we make it flat?
06:48We will put it here.
06:50So fancy!
06:51Wow!
06:56If it's not flat,
06:57it will fall down.
07:02It's beautiful!
07:03Now, we will put
07:04the sauce.
07:06Hot sauce.
07:12Wow!
07:14One more.
07:17Bing bing.
07:19National bing bing.
07:21Yeah!
07:22Okay.
07:24Come on, Charice.
07:25Andrea.
07:26Come on.
07:27One, two.
07:28Bing bing bing bing bing bing bing bing bing bing bing bing bing.
07:31Here it is.
07:32Our shrimp pasta salad.
07:35Are you all hungry?
07:37Yes, we are!
07:41Here at Idol sa Kusina,
07:43there is no hunger.
07:45Let's eat!
07:47Let's eat!
07:48Let's eat!
07:49Let's eat!
07:51Let's eat!
08:15Andrea.
08:16How is your shrimp pasta salad?
08:18It's a beautiful combination.
08:19And the truth is,
08:20when the sauce is mixed with the pasta,
08:22it's not too sweet anymore.
08:24Right?
08:25Wow!
08:26It's delicious.
08:27And the hot sauce
08:28in the pasta
08:29is delicious.
08:30Wow!
08:31It's like it blends
08:32and complements the pasta.
08:33It's like cooking shrimp.
08:34It's delicious.