How to Make Stuffed Squash Blossoms | Farm To Table - video Dailymotion

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After harvesting a bunch of squash blossoms, Chef JR Royol turns them into crispy treats and teaches a few frying tips along the way!

Transcript

00:00 [music]

00:05 Usually, when it comes to "bulaklak na kalabasa",

00:08 it's mixed with "dininding" or other vegetables.

00:12 For us, it's rice and rice grains.

00:16 That's what Airpods normally serves us.

00:19 Then, a little bit of fish.

00:22 But now, we're going to give it a different take.

00:26 We're going to make a stuffed squash blossoms.

00:29 But our filling is made of cheese and crab meat.

00:34 The first thing that we need to do is the batter.

00:38 We're going to coat it to give it an added texture to our dish.

00:43 So, it's like we're making tempura.

00:46 First thing that we need to do is mix our all-purpose flour.

00:50 Then, our water.

00:54 [music]

00:59 Then, our eggs.

01:01 Then, we'll season it with a little bit of salt.

01:04 [music]

01:13 So, if you'll notice, our batter is still very thick.

01:16 Because that's not the final stage yet.

01:20 We'll add ice or cold water.

01:24 [music]

01:27 Now, we want to lower the temperature.

01:30 It's cold.

01:31 Because this is what will give a "potok-potok" look to the tempura.

01:35 So, it's what will give a light texture to our crispy end product.

01:43 You want to set this aside.

01:45 You want to make this ahead of time.

01:46 Because, again, flour, liquid, gluten.

01:51 So, we want to make our batter lighter.

01:56 This will have an effect on our squash blossoms.

02:00 That's why we'll let it rest while we're making our filling.

02:04 For our filling, this is very solid.

02:08 We'll add crab meat to the cream cheese.

02:10 Then, we'll season it with salt and pepper.

02:13 Then, we'll add a little bit of chives.

02:15 If you prefer it to be a little bit saltier,

02:18 and you have access to a market,

02:20 you can replace the white cheese with cream cheese.

02:24 And then, we'll just season it lightly.

02:27 Some salt, some pepper.

02:29 [music]

02:32 Then, we'll just mix it so that the salt is not in one part.

02:37 [music]

02:39 Then, we want to mix it so that it's easier to manage.

02:45 [crowing]

02:47 And then, we'll just add in our crab meat.

02:50 If you don't have crab meat to buy,

02:52 you can also use fish or tinapa flakes.

02:56 [music]

02:59 And then, we'll just finish this with some chives.

03:02 [music]

03:05 If you don't have a plastic piping bag, you can use wax paper.

03:09 And then, you'll just fold it so that you can do this.

03:13 [music]

03:15 If you really don't have one, even if it's a plastic bag,

03:17 well, if you're going to use, for example, ordinary plastic,

03:20 the problem is that our filling is a little bit heavy.

03:23 So, if you're forcing it like that,

03:25 the plastic will just stretch and it won't come out of the hole.

03:29 But yeah, definitely, if you're going to put a small portion,

03:34 I'm sure it would work.

03:36 So, we'll just cut the tip.

03:41 [music]

03:45 So that it's easier to manage.

03:47 [music]

03:52 Then, we'll just flip it a little bit.

03:55 We're ready to stuff.

03:58 I'll put some oil in our pan.

04:00 [music]

04:07 So, there.

04:08 Our temperature is ready.

04:10 This is also our squash blossom.

04:13 It's better if it's whole or not crushed.

04:18 Because, of course, if we have something inside, it will be crushed or thrown away.

04:23 With your piping bag, just put it inside.

04:27 [music]

04:32 Don't fill it too much because, again, it might burst.

04:37 It's a waste.

04:39 And then, just to secure our filling,

04:43 just pinch the middle.

04:47 And then, ever so gently,

04:53 [music]

05:11 So, guys, this is what we're talking about.

05:13 Those blisters.

05:15 There.

05:16 So, the temperature is what helps there.

05:19 Thank you, sir.

05:22 One zero.

05:23 [music]

05:49 Yum.

05:50 [music]

06:06 Sir.

06:07 Let's eat.

06:08 Yes, sir.

06:09 Let's just eat.

06:10 Yes, sir.

06:11 There.

06:12 It's so good.

06:14 It's delicious.

06:18 You're teasing me again.

06:19 I was waiting for your reaction.

06:23 It's good, right?

06:27 It's good.

06:28 It's even better.

06:30 It's good.

06:33 How is it, sir?

06:34 It's good.

06:35 You're getting a little too cocky.

06:38 Those are crab meat.

06:46 Yes.

06:47 I mixed the crab meat with the cream cheese.

06:49 So, you can taste that it's so creamy.

06:54 The crab balances out the saltiness.

06:57 Yes, it's good.

06:58 And then, the taste of the cauliflower is catching up.

07:03 Yes.

07:04 At the end.

07:05 Because the cauliflower has a taste, too.

07:06 Yes.

07:07 Try it.

07:08 [music]

07:32 [BLANK_AUDIO]

How to Make Stuffed Squash Blossoms | Farm To Table

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