What is the difference between Pla-Pla and Tilapia? | Idol Sa Kusina - video Dailymotion

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While cooking a delicious Kinulot na Pla-Pla, Chef Boy Logro talks about the difference between Pla-Pla and Tilapia, and explains why it is the most versatile fish in the world!

Transcript

00:00Welcome back!

00:02To Chicken in the Kitchen!

00:04Did you guys like it?

00:06Yes!

00:08Okay.

00:10What we're going to do today is Knulut na Pla-Pla.

00:14Do you know what's knulut?

00:16No.

00:16Curly.

00:18Knulut means twist.

00:19Ah, okay.

00:20In English.

00:20So in the English language, we've already removed the gills, right?

00:24Gills.

00:25Ah, gills.

00:26It's called gills.

00:27This is what we call the most versatile seafood in the world because it grows fast.

00:37So plapla and tilapia are the same?

00:40Yes, almost the same.

00:42The sizes, if it's big, plop plop.

00:46If it's small, tilapia!

00:50So I have to cut from here.

00:52So fillet.

00:55Because when people are rich, they don't want to have bones.

01:08Let's cut this into cubes.

01:17I cooked this in my hometown in Japan when I was in Japan.

01:21I cooked this one in Ichiban.

01:23Ichiban?

01:24Yes, Ichiban.

01:25You're from Hong Kong, right?

01:26Yes.

01:27So let's add salt, of course.

01:30Salt.

01:31I need your help.

01:32You do like this.

01:34You do this.

01:37Can you do it?

01:44Okay.

01:46Now let's add the marination.

01:49This is ground chili.

01:51It's green chili.

01:52What's important in plapla is to get rid of the fishiness.

01:57That's why we call it pureed garlic and ginger.

02:01This is coriander leaves.

02:05Poco limonada.

02:06See?

02:07Poco oliva.

02:08So you have to marinate, right?

02:10Let's marinate it quickly.

02:12Because if we don't marinate it, there's no point.

02:15Paprika.

02:16What's this?

02:17Paprika.

02:18Bing, bing, bing!

02:20Let's put it inside.

02:22So it will smell good.

02:24This is for crispiness.

02:25This is cornstarch or cornflour.

02:29You need a whole fish when you're cooking.

02:31Don't cut the tail and the tail.

02:35You'll notice that there's no cut on the tail and the tail.

02:39It's whole.

02:41Separate the flesh and the bone.

02:43This is the bone.

02:45For a better presentation.

02:48That's all.

02:49Let's cut it a bit.

02:50And we'll make a hole here.

02:53This is the tail.

02:55I realize that you like to do this.

02:59Right?

03:00Yes.

03:01You tie everything.

03:02That's why I'll tie you up later.

03:06Why am I tying you up?

03:07I'll tie you up too.

03:08See?

03:10You'll only see this on Idol sa Kusina!

03:19There you are.

03:24Let's put it here.

03:30Let's prepare the ginger, garlic, chili, and coriander leaves.

03:36Then, of course, the coconut milk.

03:38Milk.

03:39Then, the brandy.

03:42Then, the oil.

03:45The soy sauce.

03:46The oil.

03:51Are you ready?

03:53Yes!

03:56I'll show you.

04:02It's brown.

04:03Are you ready?

04:04So, garlic.

04:07Ginger.

04:10Hold this.

04:12The oil.

04:19It smells good.

04:22It smells good.

04:24Mix it.

04:27Then, the coriander leaves.

04:33Then, the chili.

04:34Do you still have eyebrows?

04:35Okay.

04:36Ping, ping, ping!

04:38Alright!

04:40Ping, ping, ping!

04:42Yeah!

04:49Now, this one is the coconut milk.

04:50Coconut milk.

04:51Milk.

04:52Over there.

04:56Leave a little bit for the top.

04:58You mix, mix, mix.

04:59Can you do it for me?

05:00Yes.

05:01Slowly.

05:02Now, it's ready.

05:04Very crispy!

05:08Very crispy.

05:09Very crispy.

05:13Okay, let's put it.

05:15Let's make a little decoration.

05:18Now, it's decoration.

05:19Yeah.

05:20Decorations.

05:21Okay, now it's ready!

05:23Yes!

05:32Very hot.

05:33Yeah.

05:34Because I'm poor, I have to sacrifice.

05:38Let's remove this one.

05:43I believe this is a very nice presentation.

05:45Oh yeah.

05:47Okay.

05:48Now, open and close.

05:49Open and close.

05:50Yes.

05:51Close and open.

05:52Are you ready?

05:53What's important here is the thickness.

05:54The thickness of our sauce.

06:00It needs to have a delicious texture.

06:03Yes.

06:04Not runny.

06:06Now, let's put our fried pork belly.

06:19Here it is!

06:20Let's put it here.

06:21Good!

06:23There you are!

06:26What a lovely!

06:28Fabio, are you ready?

06:29Yes, I'm ready.

06:30Are you ready?

06:31Yes, I'm excited.

06:35Oh my God, it's so hard to be on a diet in this country.

06:39Look at that.

06:40Yes.

06:42Bountiful of tilapia kulut.

06:44Oh my God.

06:51There you are.

06:52There you are.

06:55Look at your finger.

06:56Yeah!

06:57Bang, bang, bang, bang, bang, bang, bang!

06:59You have your Kinulut na Pla-Pla!

07:06Takamda, takamda maga yo!

07:09Okay!

07:10Kainana!

07:11Kain!

What is the difference between Pla-Pla and Tilapia? | Idol Sa Kusina

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