Paolo Ballesteros and Wally Bayola savour the flavors of the sea! | Idol Sa Kusina - video Dailymotion

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Chef Boy Logro’s cooking skills are on full display as he serves Paolo Ballesteros and Wally Bayola Stir-Fry Seafood with Vegetables in a Crystal Noodle Basket!

Transcript

00:01Welcome back to Idol sa Kusina!

00:06And our next dish is Stir Fried Seafoods in Crystal Noodle Basket.

00:13Are you still wondering what it is?

00:15Yes!

00:17Okay.

00:19I will now make our second dish.

00:22Of course, our ingredients are here.

00:25This is what we call squid.

00:28And I also have here a fish fillet.

00:33I also have here a scallop.

00:36Empartod in Ilocano.

00:39Empartod, right?

00:41This is the pilled shrimps.

00:43So you can make all kinds of seafoods.

00:46Not just this one.

00:48Okay, so here it is.

00:50We need to marinate it.

00:51This is a technique on how to make it soft and crunchy without overcooking.

00:59The technique is, we will add something.

01:02What is that?

01:04This is sodium to soften the meat.

01:07First, I will cut the squid.

01:12We will make a criss-cut.

01:14Do you know what criss-cut is in English?

01:17This is the egg white.

01:19Sugar and then salt.

01:21Pepper.

01:23Cornstarch.

01:25I will mix it.

01:27This is what I did when my VIP guest tasted it.

01:30Because we serve from the palace for about all head of state of the world.

01:37Including Prince Jacob, Queen Elizabeth.

01:43And then Mubarak.

01:45I served all the head of state.

01:49I am blessed from God.

01:52Because I met all of them.

01:54I served Saddam Hussein.

01:58What did you eat?

02:01Arabian food.

02:04Where did you cook the Adobo?

02:07I made it with Sultan.

02:09Lamb Adobo.

02:13Let's put it on top.

02:15Then, no more mixing.

02:16No more mixing.

02:21And again, as I said earlier, let's put polyvinyl or plastic.

02:26Now, we will do vegetable blanching.

02:30Don't let it be hot.

02:32The water is boiling.

02:36Blanching.

02:38Let's start with the white.

02:41There.

02:43For Wally and Paolo.

02:46For my wife and me.

02:49So fine.

02:51Let's put it here.

02:53What we put is salt.

02:55Then, you have to prepare the ice cold water.

03:00You can't blanch without ice in front of you.

03:03When you blanch, you can't say, there's no ice.

03:07You have to prepare the mise en place, including the ice.

03:11Mise en place, the ingredients that you prepare.

03:13Okay?

03:15What's the ice for?

03:17For the crunchiness of our vegetables, not to be mushy.

03:23You can think that we will make our dish exciting.

03:28Just a moment, we're talking about blanch.

03:31Just blanch.

03:34Okay, let's get the white part of the Chinese cabbage.

03:39There.

03:41This is new.

03:43Mmm.

03:45This is broccoli.

03:47I'll just cut it into bite-sized pieces.

03:51Then, we'll put baking soda.

03:54One teaspoon.

03:56What's that for?

03:58To make it green and it won't change even if you cook stir-fried vegetables broccoli for lunch.

04:05It's a technique.

04:07Let's blanch it.

04:08Let's blanch it.

04:10This is what we call bok choy.

04:15Others call it Taiwanese peach.

04:21Shiitake mushroom.

04:25Okay, here it is.

04:27It's green.

04:29Wow.

04:31Earlier, it was nile green.

04:33But this time, it's really green.

04:34Okay, let's put it in ice-cold water.

04:37This is crystal noodles.

04:41This is what we call Chutanghon.

04:48There.

04:50Okay, let's put it in a basket.

04:52We'll put it like this.

04:54And we'll bring it closer to the hot oil.

04:59We'll submerge it.

05:01Don't do it directly because it'll overflow.

05:02Don't do it directly because it'll overflow.

05:04Slowly.

05:06Lift it up.

05:08Lift it up.

05:10Lift it up so it'll puff up.

05:12Then,

05:14it'll be safe.

05:16Hide your head.

05:19Okay.

05:21Okay.

05:23It suits you.

05:25The oil doesn't have to be too hot.

05:27When we say blanching, it's blanched.

05:29This is our seafood.

05:31We'll put everything in here.

05:38Blanching.

05:43Okay, don't move it so it won't get a stroke.

05:47So it won't overflow.

05:49So it won't overflow.

05:51So,

05:53blanching is really good. Look at that.

05:55The oil shouldn't be overheated.

06:00Okay.

06:02Then, we'll put it here.

06:07Okay.

06:10It's ready.

06:13There.

06:15Okay, so blanching.

06:25Earlier, I made a

06:27puree of ginger and garlic.

06:30So we have Chinese wine.

06:36Okay.

06:40We'll put

06:42one

06:44teaspoon of

06:46ginger.

06:51Then,

06:53woohoo!

06:55Yeah!

06:57Woo!

06:58It's burnt!

06:59Yeah!

07:02Yeah!

07:03Okay.

07:05Seafoods.

07:09You want me?

07:11It smells good.

07:19Okay.

07:21Then, the broccoli.

07:25And the cabbage.

07:26And of course,

07:28the shiitake.

07:29It's easy to cook the shiitake, right?

07:32Mmm.

07:33Are you all hungry?

07:35Yes!

07:36Okay.

07:37Alright.

07:38Yes!

07:43Woo!

07:44Woo!

07:48Then, we'll season it

07:50with salt and pepper, of course.

07:54Salt.

07:56Some white pepper.

07:59And

08:01the dark mushroom,

08:03the oyster sauce.

08:07Then,

08:09the chicken stock.

08:15Yes.

08:17Alright.

08:18So let's wait for it to boil.

08:20And I have my cornstarch or potato starch,

08:23any kind of

08:24starch.

08:25Just make sure you don't add too much flour.

08:27If you add water,

08:28don't add too much.

08:31To the sides.

08:34To make it thicker.

08:35Yes, to make it thicker.

08:42Then, you halve your stir-fry.

08:49That's right, it should be like that.

08:56There you are.

08:57Okay, and then,

08:59I have to garnish.

09:04We'll garnish it with, again,

09:07coriander.

09:08Bing, bing, bing!

09:09Yeah, yeah, yeah!

09:10Bing, bing, bing, bing, bing, bing, bing, bing, bing, bing!

09:14Okay.

09:15This is the stir-fried seafood

09:17in crystal noodle basket.

09:19Woo!

09:20Are you all hungry?

09:21Yes!

09:22Yes!

09:25Woo!

09:26Yeah!

09:27Yeah!

09:28Paolo!

09:30Wow!

09:31It's cracking!

09:32Delicious!

09:33Delicious!

09:34Let's taste that

09:35crispy noodle basket.

09:37Yes!

09:38Chinese is Chinese.

09:39Chinese is really Chinese.

09:41You, cook it deliciously, okay?

09:44Okay, Wally and Paolo,

09:45how did you find the dish?

09:47Did you find it?

09:49Wow, busy.

09:51Wow, busy, busy.

Paolo Ballesteros and Wally Bayola savour the flavors of the sea! | Idol Sa Kusina

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