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Chef Boy Logro shares his Braised Fish Fillet with Tofu recipe to Susan Enriquez | Idol Sa Kusina
GMA Network
Follow
12/4/2024
While preparing his Braised Fish Fillet with Tofu, Chef Boy Logro gives a useful tip to Susan Enriquez on how to properly cook Tofu without destroying it!
Category
😹
Fun
Transcript
Display full video transcript
00:00
Welcome back to Idols in the Kitchen!
00:02
Are you all excited?
00:04
Yes!
00:09
Okay, no problem.
00:11
Our next dish is Braised Fish Fillet with Tofu.
00:16
Let's start with Susan.
00:18
Yes, we're complete.
00:20
We have fish now.
00:22
Yes, we have fish.
00:23
Earlier, we had lechon, balut.
00:24
Lechon, so it's balanced.
00:26
This is the last one, so it's alive again.
00:28
There.
00:29
Okay.
00:30
So, this is another Japanese specialty
00:32
that is perfect for the taste of the Filipinos.
00:36
What we're going to use is fish fillet.
00:39
Okay, Miss Susan, this is our fish.
00:42
This is fish fillet.
00:45
We're going to add salt to this fish.
00:48
Just to add flavor, Chef.
00:50
Yes, because most of the Filipino dishes
00:54
we want to make it salty.
00:56
This fish fillet is crushed.
00:59
That's why it should have a tender touch.
01:01
Yes.
01:02
It should be just a little bit.
01:04
Just a little bit.
01:05
Again, we're going to add salt.
01:08
It's like a fish's penis.
01:10
There.
01:11
There!
01:12
See?
01:13
Like that.
01:14
Okay.
01:15
Ping, ping, ping, ping, ping, ping, ping.
01:17
Alright.
01:18
So, it should be like that.
01:19
It shouldn't be lumpy.
01:21
Alright.
01:22
We're going to add the egg yolk.
01:25
Egg yolk.
01:26
Okay, yes.
01:28
Is this where you wrap the fish?
01:30
Yes.
01:31
Just a little bit.
01:32
I didn't know you cooked it differently.
01:35
It's different.
01:36
It's different?
01:37
Before, you used to wrap the fish with egg yolk.
01:42
Yes, like that.
01:44
Now, we're going to add the flour.
01:47
Like that?
01:49
Yes, like that.
01:51
Even if it's hard.
01:52
Even if it's hard, you have to persevere.
01:55
You have to persevere.
01:57
Right?
01:58
It's still classy.
01:59
It's still classy.
02:00
Just move it around so it won't get struck.
02:04
The fish might get struck.
02:06
So, if you're just going to cook it like that,
02:09
you have to cook it directly.
02:10
You have to cook it right away.
02:12
It's hot now.
02:13
Yes.
02:14
It's obvious, Chef.
02:15
It's obvious, right?
02:16
It's smoking.
02:17
It's really hot now.
02:18
Let's put it in.
02:20
There.
02:23
There.
02:24
And that's just for a moment, right, Chef?
02:26
Just for a moment.
02:27
We're going to fry it again.
02:30
Okay.
02:31
It's brown.
02:32
Okay, that's fast.
02:33
It's fast, right?
02:35
Let's set this aside.
02:38
So, as you can see, Ms. Susan,
02:40
the water is boiling.
02:42
Our tofu.
02:45
This is tofu, right?
02:48
The technique is, so that it won't break,
02:50
we're going to cut it with a knife.
02:52
So, you're going to cut it.
02:54
You shouldn't do it like that.
02:57
And then, are you going to fry it?
02:59
No.
03:00
Oh, no? Just like that?
03:01
The secret of this, Ms. Susan,
03:03
is hot water.
03:05
So, you're going to cook it in hot water?
03:07
No.
03:08
It's still not.
03:09
I got it wrong.
03:10
So, what is it?
03:11
Where are you going to cook it?
03:13
It's like this.
03:14
The hot water is here, right?
03:15
What?
03:16
It's not moving.
03:17
It's not moving.
03:18
So, you're going to flatten it?
03:19
Flatten it.
03:20
To make it firm.
03:21
Okay.
03:22
So that it won't soften.
03:24
But it's still not cooked?
03:25
It's still not cooked.
03:26
Okay, okay.
03:27
So, that's why.
03:29
That's why some people crush it.
03:31
Yes.
03:32
Because you're going to spread it on the boiling water.
03:34
It's boiling.
03:35
That's not allowed.
03:36
Just like that.
03:38
I'll set it aside for a while.
03:40
So, how long is it here, chef, in the boiled water?
03:44
As long as you're going to cook the fish.
03:46
Oh, until you put it back there?
03:48
Last minute.
03:49
But you're still not going to mix it.
03:50
Just shake it.
03:51
Shake, shake.
03:54
Okay.
03:57
Because if you mix it, what will happen is...
03:59
It will be crushed.
04:00
It will be crushed.
04:01
Okay, it will still be crushed.
04:02
That's why cooking has something to do with what we call body language.
04:07
Right?
04:09
Body language.
04:10
I think so, chef.
04:11
It's body language.
04:12
It's been a long time since we had body language.
04:13
It's been a long time.
04:14
Okay, so now.
04:15
This is the egg, right?
04:17
We put water in it.
04:19
This is the white egg.
04:20
Okay.
04:21
What is it, chef?
04:22
Chicken stock.
04:23
Okay.
04:24
So, you're going to put it in there.
04:26
Do you know why?
04:29
This is not whisked.
04:30
The secret to this is why it's creamy.
04:33
And it doesn't bubble.
04:35
You need to split it like this.
04:37
So, by hand?
04:38
By hand.
04:39
You can't beat it.
04:41
You can't use a fork.
04:45
So, you're going to crush it by hand.
04:47
Okay.
04:48
I learned this when I was in Japan.
04:52
You know, in Japan, we don't really understand each other.
04:58
Okay.
05:00
So, you're going to crush it like this?
05:02
Yes, like this.
05:03
You have to be patient.
05:04
How long?
05:05
If you're in a hurry, you can't do it.
05:08
So, how many days does it take to do this?
05:11
This will take about two and a half days.
05:15
So, you can see that it's separated.
05:19
Are you ready?
05:20
I'm ready, chef.
05:21
So, again, cornstarch.
05:22
We're going to dissolve the water again.
05:24
Is this okay?
05:26
We're going to dissolve it again.
05:27
You're going to use your hands again.
05:28
I thought you were going to use your hands again, chef.
05:30
I'm using a spoon.
05:31
You're using a spoon.
05:32
Okay.
05:33
There you go.
05:37
That's going to be the most…
05:39
Those two go together.
05:41
Okay.
05:43
This is very easy.
05:44
This takes a long time.
05:46
But when I cook it, it's easy.
05:48
How many minutes does it take, chef?
05:50
If you want, it's only three seconds.
05:52
Go!
05:54
Three seconds.
05:56
About five minutes.
05:59
So, I'm going to get the oil from here.
06:08
Do you love oil?
06:13
Do you like oil?
06:15
Not really.
06:18
No?
06:20
In Japan, they put a lot of oil
06:22
to avoid the food from sticking to the pan.
06:25
And we're going to pour it.
06:26
Just like that.
06:28
Oh, so that it's hot.
06:30
Yes.
06:31
The wok needs to be hot.
06:32
The wok needs to be hot.
06:33
Okay.
06:34
It's called smoke out.
06:37
So that it doesn't stick.
06:39
Yes.
06:40
We're going to add ginger.
06:41
I thought you were going to pour the oil.
06:45
Then, of course, chives.
06:47
Yoo-hoo!
06:49
Woo!
06:52
Yeah!
06:55
Oh!
06:58
We need a fireman here.
07:02
Can I have that chicken stock?
07:05
Here.
07:06
Yes, pour it.
07:11
I'll pour it all, chef.
07:13
Okay!
07:14
Thank you very much.
07:16
Salt.
07:17
Of course, the pepper.
07:21
So, let's boil it again.
07:22
We might have an impact.
07:23
We might have an impact again.
07:24
So, we need to boil it again.
07:26
Yes.
07:27
You know,
07:29
the technique for this is
07:30
don't put all of it yet.
07:32
If not,
07:33
let the sauce thicken first.
07:36
Before the fish.
07:37
Okay.
07:38
It's still raw, right?
07:40
As you can see,
07:41
it's not too thick yet.
07:44
That's how it should be.
07:46
We're not putting the fish yet.
07:50
You're going to put the fish?
07:51
Yes, we're going to put it.
07:52
Can I use my hands?
07:55
Of course.
07:57
It's like you're putting effort.
08:02
I'll just use chopsticks.
08:04
You're having a hard time, chef.
08:05
No, I'm not.
08:06
I'm used to this.
08:14
See?
08:15
While it's boiling,
08:16
what we're going to do is
08:17
we're going to put the plate.
08:18
My garnish is very simple.
08:20
It's like this.
08:21
They'll follow.
08:22
They'll follow.
08:23
It's standing.
08:24
It's standing and lying down.
08:25
It's like that.
08:26
It's standing and lying down.
08:29
Okay.
08:30
That's okay, chef.
08:31
Okay.
08:32
So, let's add a little more.
08:33
Make sure you put it at the last minute.
08:36
You'll see the textures.
08:39
There.
08:40
And when it's like that,
08:41
then you put the egg.
08:42
So, it's there.
08:43
Let's put the egg.
08:44
When you put the egg,
08:46
lower the heat.
08:47
Turn it off.
08:48
It's already off.
08:49
Do you know why?
08:50
When it's boiling,
08:51
you put that
08:52
to scramble the egg.
08:54
So, turn it off like that.
08:55
Because it's still hot.
08:56
Then, you put the egg on the side.
09:00
You put it there.
09:01
Then, the white comes out.
09:02
Look at the color.
09:03
It's beautiful.
09:04
See?
09:06
And it's not crushed.
09:09
See that?
09:10
It's beautiful.
09:12
It's like soup.
09:14
Yes!
09:15
It's like soup.
09:17
See?
09:18
It's beautiful, right?
09:19
And now,
09:20
we'll put the tofu.
09:22
So, the tofu
09:23
is just like that?
09:24
Just like that
09:25
because that's where the flavor is.
09:28
See?
09:29
It's not crushed.
09:30
It's beautiful, right?
09:31
It's beautiful.
09:32
Now,
09:33
just turn it around.
09:34
Just like that.
09:37
Just stir it.
09:40
It's being scrambled.
09:41
See that?
09:42
It's there.
09:43
Then, of course,
09:44
we'll plate it.
09:49
Let's plate it.
09:53
Wow!
09:54
Look at that.
09:55
Look at the sauce.
09:56
So, the importance of making the sauce
09:59
Very healthy.
10:00
is that it shouldn't be crushed.
10:04
Very healthy.
10:09
Wow!
10:13
Ms. Susan?
10:14
Ping, ping, ping, ping, ping.
10:15
Wow!
10:16
It's delicious!
10:17
Okay.
10:18
We'll put
10:20
fried ginger
10:22
on the top
10:25
Wow!
10:26
to make it more delicious.
10:28
Look at that.
10:29
Mmm.
10:30
You like cilantro, right?
10:34
Yes, cilantro is delicious, Chef.
10:36
Right?
10:37
Hold it, Ms. Susan.
10:38
Hold it.
10:39
Like this?
10:40
Okay.
10:41
Oh my!
10:43
Do you want to put it, Chef?
10:44
No, no.
10:45
I'll put it slowly.
10:46
Hold it.
10:47
It smells good.
10:49
This dish is delicious.
10:54
Okay.
10:55
So, ping, ping, ping, ping, ping, ping, ping.
10:57
Here it is.
10:58
Braised Beef Fillet with Tofu.
11:06
Are you all excited?
11:07
Excited!
11:08
Excited!
11:09
Wow!
11:10
Delicious!
11:11
Mmm.
11:12
It's delicious.
11:13
I'll serve you first.
11:14
Don't leave yet.
11:16
We'll eat more food.
11:21
We're back.
11:23
Are you all full?
11:24
Yes!
11:25
Yes!
11:26
Yes!
11:27
Yes!
11:28
Yes!
11:29
Yes!
11:30
Yes!
11:31
Yes!
11:32
Yes!
11:33
Yes!
11:34
Yes!
11:35
Yes!
11:36
Yes!
11:37
Yes!
11:38
Yes!
11:39
Yes!
11:40
Yes!
11:41
Yes!
11:47
Now, Ms. Lisanne, how did you find our fish fillet?
11:49
Oh my!
11:50
This is my home.
11:51
Oh.
11:52
You don't have any problem with this?
11:53
Yes.
11:54
Yes.
11:55
That's why you don't experience anything here.
11:56
Wow!
11:57
Yes.
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