To complement their baked mussels, Chef Boy Logro demonstrates how to make Tomato Concasse for Maey Bautista!
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00:00Hello!
00:04Hi!
00:05Hello!
00:06Hello!
00:07Hello!
00:08Hi!
00:09Hello!
00:10Hello!
00:11Hello!
00:12Yeah!
00:16Welcome to Idol sa Kusina!
00:19And our guest today is none other than
00:22Castaway Survivors Philippines 2012
00:25Celebrity Showdown
00:27none other than
00:29May Bautista!
00:31There she is!
00:33Yes!
00:34Good morning!
00:37Good morning, guys!
00:38Good morning!
00:39Good morning, chef!
00:40Good morning, darling!
00:41Thank you so much for this triple treat!
00:44Yes!
00:46What is that triple treat?
00:48What is that triple treat?
00:49This is the triple treat
00:51because first of all
00:52I'm still young
00:53and my dream is to be a guest here
00:55Oh, really?
00:56I'm still young and my dream is to be a guest here
00:59at Idol sa Kusina!
01:00Wow, really?
01:01As long as you're still young, it's okay!
01:03In size or in measurements?
01:06That's it!
01:07Yes, I hope I can tell you too
01:09that you're too small!
01:10Yes!
01:11The second one is my favorite
01:13You know, that's what people are asking
01:15Seafoods!
01:16Wow!
01:17Yeah!
01:18It's so fancy!
01:20It's not just meat!
01:21Seafoods!
01:22Yes, that's right!
01:23Because we're going to do seafood wonders
01:25Oh, I wonder what is that!
01:27Yes!
01:28You don't have to ask me
01:30The third treat I'm telling you
01:32to complete
01:33Yes!
01:34The other one is
01:35Oh my!
01:36Of course, it's your first time out of town
01:39that I'm really able to be here
01:41Yeah!
01:42Yeah!
01:43At the beautiful Puerto del Sol
01:45here in Barangay Ilog Malino
01:48Bulinaw!
01:49Bulinaw Pangasinan!
01:51I haven't eaten yet
01:52I'm so excited!
01:53That's great!
01:54What do you eat there in Palawan?
01:56You're a survivor
01:57Tell us about it
01:58What do you eat there?
01:59On the island
02:00Oh my!
02:01Actually, our setting today
02:03I really feel like
02:04I'm back on the island
02:06Oh!
02:07It means that you have
02:08a shock
02:09Did you get earthquake there?
02:10Shock!
02:11Did you get shocked there?
02:12Did I get culture shock?
02:13Yes, like that
02:14Yes
02:15It's totally fantastic
02:17Fabulous
02:18And oh my God!
02:19The experience there is amazing!
02:20Wow!
02:21Really!
02:22The food there on the island
02:24you really need to work hard
02:26So if you can see there
02:28sugarcane
02:29if there's banana
02:30if you're in Palarin
02:31We have a supply of rice
02:33but it's really very limited
02:35So you really need to work hard
02:37when you eat there
02:38That's really amazing!
02:40And aside from that
02:41what kind of food
02:43or food do you cook
02:44that you really make?
02:46What do you like to eat?
02:47My mother is from Kapampangan
02:49but I'm not really good
02:51at cooking
02:52Yes
02:53But what I really like
02:55is seafood
02:56Wow!
02:57And she still doesn't ask me
02:59I'm from Don Sol Sor Tagon
03:01I'm a butanding
03:02Wow!
03:03What we're going to cook
03:05is seafood wonders
03:07Oh my God!
03:08I wonder what is that?
03:09Okay
03:10So now we're going to have
03:12our guests here
03:14Our audience
03:15is the Pasch College
03:17of Alaminos Pangasinan
03:20Yay!
03:21Wow!
03:22I'm really surprised
03:25I'm really surprised
03:26Okay
03:27So let's cook
03:28Let's go
03:29Okay let's go
03:30Yes
03:31Wow!
03:32Yay!
03:33Yay!
03:34Just sit on the right
03:35Okay
03:36And the first thing we're going to do
03:38is bake mussels
03:39with tomato concassé
03:41Yes
03:42You're right
03:43Let's look at the mussels
03:45Yes
03:46But why did you say
03:48bake tomato concassé?
03:50Is this the tomato
03:51that is peeled
03:52to make tomato concassé?
03:54For those who don't know
03:56it's hard to think
03:57but when we explain
03:59concassé
04:00it comes from
04:01ripe tomato
04:02Oh
04:03that is sautéed
04:04it is sliced
04:05the skin is removed
04:06and it is sliced
04:08just like this tomato
04:09which is very beautiful
04:10Yes
04:11This is called
04:12plum tomato
04:13Plum
04:14It means plum
04:15It's like a fruit
04:16called plum in Europe
04:17This is a beautiful tomato
04:18because it's small
04:19it's sour
04:20and it's not sweet
04:21Okay
04:22So I peeled this
04:23and blanched it
04:24Do you know what blanched?
04:25Um
04:26Actually
04:27Boiling water
04:28Okay
04:29Yes
04:30It's called blanch
04:31Blanch
04:32It's boiled
04:33just like boiled
04:34Hmm
04:35In Tagalog
04:36So fancy
04:37Then blanch on the hot water
04:38Okay
04:39Then peel
04:40Then remove the seeds
04:41and slice
04:42This is how it looks
04:43Wow
04:44This is how it looks
04:45Tomato
04:46Con
04:47Concassé
04:48Yes
04:49Do you know this?
04:50This is sautéed in onion
04:51If you notice
04:52Onion
04:53and tomato
04:54Oh
04:55So it's mixed
04:56Mixed
04:57Until it becomes this creamy
04:58This is very delicious
04:59Of course salt and pepper
05:00Okay
05:01May
05:02This is the eggplant
05:03we will make
05:04This is Australian eggplant
05:05So this
05:06May
05:07Let's heat
05:08what we call
05:09tomato concassé
05:10Okay
05:11The tomato
05:12with onion
05:14We need to heat it
05:15Okay
05:16Now help me
05:17to spread the eggplant
05:18One by one
05:19Wow
05:20Quality
05:21Okay
05:22You can put it
05:23Okay
05:24Is it alphabetically arranged?
05:25No
05:26No
05:27We think ABC May
05:29Yes
05:30I thought it has its own name
05:31No
05:32Taste this first
05:34Is it hot?
05:35Hmm
05:36More salt?
05:37Wow
05:38More salt?
05:39A little more
05:40A little more salt
05:41Yes
05:42More salt?
05:43Alright
05:44Wow
05:45Oh
05:46Oh my
05:47Yes
05:48Thank you
05:49I will also taste that
05:50I used to watch that
05:51It's like
05:52It's like
05:53It's like
05:54It's like
05:55I did that
05:56I used to watch that
05:57Chef
05:58Yeah
05:59Okay
06:00Okay
06:01So it's hot
06:02Let's put
06:03tomato concassé
06:04Add
06:05the big one
06:06Okay
06:07Okay
06:08Let's put the cheese
06:09Okay
06:10Let's put the cheese
06:11Mozzarella
06:12Let's put the cheese
06:13Mozzarella
06:14Let's put the breadcrumbs
06:15Let's put the breadcrumbs
06:16or biskutsu
06:17or biskutsu
06:18Then let's put the hollandaise sauce
06:19Then let's put the hollandaise sauce
06:20Wow
06:21Wow
06:22Wow
06:23Okay
06:24So when you hear hollandaise
06:25So when you hear hollandaise
06:26it doesn't mean that it's from Holland
06:27No
06:28Oh my God
06:29Oh my God
06:30You know this
06:31You know this
06:32The whites are good
06:33The whites are good
06:34Yes
06:35It's like a Filipino
06:36when they say
06:37Idol in the kitchen
06:38Chef Boylor
06:39Chef Boylor
06:40It means that he created hollandaise
06:41It means that he created hollandaise
06:42He put a name
06:43to be determined
06:44and easy to remember
06:45to be determined and easy to remember
06:46It's like an apheliod
06:47French
06:48French
06:49It's like an apheliod
06:50May Bautista
06:51It's easy to remember
06:52I'm May
06:53When you say May Bautista
06:54What do you remember?
06:55It's pretty
06:56Chubby
06:57It's pretty
06:58Chubby
06:59It's pretty
07:00Cute
07:01It's cute
07:02You're so funny
07:03You're so funny
07:04You know me
07:05When I was young
07:06When I was young
07:07Why not?
07:08You're old now
07:09I'm 56
07:10I'm 56 years old
07:11I'm 56 years old
07:12It's not obvious
07:13It's not obvious
07:14You're 67
07:16Just kidding
07:18You're 57
07:19You're 57
07:20But your aura
07:21But your aura
07:22is really teenager
07:23is really teenager
07:24is really teenager
07:25You always feel young
07:26You always feel young
07:27Yes
07:28Now
07:29Now
07:30Let's put this in the oven
07:31Let's put this in the oven
07:32Ok
07:33You can use a toaster
07:34You can use a toaster
07:35Wow
07:36Let's put it
07:37Let's put it
07:38Yeah.
07:40Right.
07:41Like that, Ma?
07:42You don't seem to know how to use it.
07:44It's not ours.
07:45I'm just lifting it up.
07:47I want to cook it easily.
07:48It's beautiful.
07:49It's not ours.
07:50Ours is too big.
07:52This is too small.
07:53You're too shy.
07:55Is this just a kitchen for you?
07:57Yes.
07:58So, Chef, I'm really curious about how you cook.
08:03When you bake taong...
08:05Taong?
08:06Taong?
08:07Yes.
08:08Muscle.
08:09Don't correct me.
08:10I don't think you have a point.
08:11It's a nice change, right?
08:12Yes.
08:13It's correct.
08:14Bisaya and Pampangan.
08:15Pampangan?
08:16Pampangan.
08:17It's different.
08:18We're in Pampang.
08:19You're really cute.
08:20You're cute too.
08:21Okay.
08:22You look like Auntie Verona.
08:23Really?
08:24Just a mustache.
08:25This is...
08:26Okay.
08:27Anyway, this is how you bake taong.
08:28So that it's not dry.
08:29Yes.
08:30So that there's still moisture.
08:31Yes.
08:32So that it's not dry.
08:33Yes.
08:34So that there's still moisture.
08:35Yes.
08:36So that there's still juice.
08:37Just like yours.
08:38Yes.
08:39It's still sour.
08:40That's right.
08:41You're right.
08:42You know, when you bake taong,
08:43the oven should be preheated.
08:44Oh, it means...
08:45It should be hot.
08:46Okay.
08:47Because if it's not hot,
08:48when you put it in the oven,
08:49the taong will be dry.
08:50That's why I'm already crispy.
08:51I've been soaking in the heat for a while.
08:52Okay, this is almost done.
08:53Now, May,
08:54while we wait there,
08:55we'll make a garnish.
08:56Garnish?
08:57Grab the carrots.
08:58Carrots?
08:59Carrots?
09:00Carrots?
09:01Carrots?
09:02Carrots?
09:03Carrots?
09:04Carrots?
09:05Carrots?
09:06Wow, you're getting the hang of it.
09:07Carrots?
09:08Even if we're in the ocean,
09:09or by the sea,
09:10or by the beach,
09:11we'll still put garnish.
09:12We'll make a flower.
09:13There, a flower.
09:14Yes!
09:15Yes!
09:16Hey, we can hang this here.
09:17Can we put it on the bunga?
09:18You can.
09:19Now, bring me again
09:20our green bell pepper.
09:21Green bell pepper.
09:22I know that.
09:23Look at this.
09:24Is that right, Chef?
09:25Right, right, right, right, right.
09:26We'll make the most delicious
09:27green bell pepper.
09:28We'll make the most delicious
09:29green bell pepper.
09:30We'll make the most delicious
09:31green bell pepper.
09:32We'll make the most delicious
09:33green bell pepper.
09:34That's a good idea,
09:34you can use the true leaf.
09:36Now, this is a bamboo stick,
09:37Now, this is a bamboo stick,
09:38we have it here,
09:39here, your gong.
09:40here, your gong.
09:41Here, your gong.
09:42It's more cost effective
09:43using these decorations
09:44You know,
09:45It's more expensive
09:46using these decorations
09:47because you have to doướ становится?
09:49Because we're in
09:50Puerto del Sol,
09:51We're in a beautiful spot,
09:52because we're in a beautiful spot,
09:53so we'll suit our baked mussels
09:54so we'll suit our baked mussels
09:55and dress them up beautifully.
09:56lo tón!
09:57and dress them up beautifully.
09:58¿sí?
09:59I love the smell,
10:00it's nice.
10:01¿sí?
10:02Okay, May, let's put it in.
10:04Oh, I know that, Chef.
10:06Is that what you call Elvis Prasley?
10:10Elvis Prasley.
10:12Okay.
10:13Can I try it later, Chef?
10:15Yes, you can.
10:16Oh, wow.
10:17There.
10:18Oh, I can see it now.
10:20Yes!
10:21Whoo!
10:23Clap for me.
10:24Yes.
10:25Bing, bing, bing, bing, bing, bing, bing, bing!
10:26Ha!
10:27Ha!
10:28Wow, that's far.
10:29Wow!
10:31Here it is.
10:32Baked mussels with tomato con queso.
10:34Yes!
10:35Whoo!
10:36This is exciting.
10:37I'm hungry.
10:38Okay, here it is.
10:42Whoo!
10:43Yes!
10:44Wow!
10:45Thank you, May.
10:50Oh, my God, guys.
10:52Delicious.
10:53Oh, my God.
10:54Guys, come on!
10:56Whoo!