Chef Boy Logro upgrades Sinigang sa Miso with Lapu-Lapu! | Idol Sa Kusina - video Dailymotion

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With a big meaty fish like Lapu-Lapu, Isabel Oli is sure to enjoy Chef Boy Logro’s Sinigang sa Miso!

Transcript

00:00Welcome back to Idol sa Kusina!

00:02Are you all excited?

00:04Yes, we are!

00:10Okay, as promised,

00:12we will be cooking Sinigang sa Misuni Madjilan.

00:16Why Madjilan?

00:18Because our Sinigang is red.

00:22Are you all excited?

00:24Yes, we are!

00:27Okay, Isabel.

00:29Let's start.

00:31Our Lapu-lapu.

00:33Of course, the Lapu-lapu is a fillet.

00:36It's not a total fillet.

00:38Let's remove it.

00:40Because usually,

00:42the fish used for Sinigang sa Misu

00:44is the Kanduli.

00:46Kanduli.

00:48Talakitok and big fish

00:50like this Lapu-lapu.

00:52The Lapu-lapu,

00:54or Miss Isabel,

00:56is called a groper.

00:58The fish has a fat meat

01:00and a big mouth.

01:02This is an upgraded Sinigang.

01:04Okay, let's salt it.

01:08Salt it.

01:14Salt it again.

01:16Let's put it here.

01:18Okay, again.

01:20Can you do it?

01:22I'll put it here.

01:24Can you do it?

01:26How? Like this?

01:28Yes.

01:30There.

01:32Okay, good.

01:34Go back.

01:36I told you.

01:38I'll put some calamansi.

01:42Just a little.

01:46First of all,

01:48Miss Isabel,

01:50let's add 2 liters of water.

01:52That's the soup?

01:54Yes, the soup.

01:56Can I have that onion?

01:58Onion.

02:00That's right.

02:02Red onion.

02:04This is

02:06a strong onion

02:08because Filipinos love

02:10strong flavor.

02:12Julienne.

02:14Wow.

02:16Wow.

02:18You're so brave.

02:20You didn't even look at it.

02:24Onion.

02:26That's a talent.

02:28It's different here in Idol in the Kitchen.

02:30It's different.

02:32You didn't even look at it.

02:34You're so brave.

02:36Tomato.

02:38And of course, the Sinigang Chili.

02:40Taro or Gabi.

02:42Let's add that.

02:44Radish. White radish.

02:46We'll add the miso paste.

02:48Miso is a

02:50traditional Japanese seasoning

02:52from fermented soybean.

02:54Okay.

02:56We'll cover it until it boils.

02:58Then on my right,

03:00for those who

03:02want to learn this dish,

03:04there's the boiling water.

03:06We'll blanch the string beans and water spinach.

03:08Of course, we'll add

03:10baking soda.

03:12There.

03:14Let's start with the string beans.

03:16The water spinach.

03:18And the water spinach.

03:20It's green.

03:22Look at that.

03:24What a nice!

03:26What a nice!

03:32You know, I'm used to using chopsticks.

03:34When I was young,

03:36I was good at using chopsticks.

03:38That's why,

03:40when I use chopsticks,

03:42I use my hands.

03:44That's my chopstick.

03:46That's okay.

03:48That's called a finger chopstick.

03:52There, it's soft.

03:54Wow!

03:56Look at this.

03:58Nice!

04:00The color is nice, right?

04:02What we'll do now is

04:04the red.

04:06Again,

04:08we'll add a bit of salt.

04:14Salt.

04:16This is the white pepper.

04:18If it's a soup, it should be white pepper.

04:20Now,

04:22this is the water spinach.

04:26Let's take a look.

04:30Put it in the middle.

04:32This is for you.

04:34I'll just remove this.

04:40My hands are clean.

04:42Did you wash your hands yesterday?

04:44Last week.

04:46Good.

04:48Remove the brilliante.

04:50Two toothpicks.

04:52Two for you and two for me.

04:54Just kidding.

04:56Like this.

04:58Take a look.

05:00Roll.

05:02Roll.

05:04Roll and roll.

05:06Then,

05:10no matter how hard it is,

05:12if you poke a hole,

05:14like this,

05:18if you're hard,

05:20if you're hard,

05:22if you're good,

05:26There!

05:28You're good.

05:30Now,

05:32roll.

05:34If you don't like it,

05:36show your anger.

05:38Okay, go ahead.

05:40There, chef.

05:42You can do it.

05:44Here.

05:46In front.

05:50Can you do it?

05:52No.

05:54This is the technique.

05:56Poke a hole.

05:58Look.

06:00Let's roll again.

06:02Of course.

06:04That's what we need.

06:06We're smart.

06:08I graduated from UE.

06:10Where did you graduate?

06:12USJR in Cebu.

06:14What's USJR?

06:16University of San Jose Recoletos.

06:18I graduated from UE.

06:20UE?

06:22University of Experience.

06:26Wow!

06:30I like that.

06:32Right?

06:34Isabel, poke more.

06:36Okay.

06:40Isabel, put it here.

06:42There you are.

06:44Wow, what a nice!

06:46Nice!

06:50Isabel, as I mentioned earlier,

06:52poke a hole here.

06:54Poke a hole.

06:56Like this.

06:58It's full of art.

07:00Not only because

07:02we just cooked it.

07:04Put it here.

07:06Make it longer.

07:10Yeah.

07:14What happened?

07:16It's long.

07:18Okay?

07:20Side.

07:24Yes.

07:26You saw it.

07:28It's different.

07:30It's really different.

07:32It's different.

07:34I learned a lot.

07:36Did you change?

07:38No.

07:40You're still handsome.

07:44She's only the first and my last wife.

07:48Really?

07:50Seriously?

07:54Don't believe it.

07:56Yes.

07:58Is it okay?

08:00Yes.

08:02Later.

08:06Don't poke me.

08:08I'll get the vegetables.

08:10Let's put the vegetables

08:12on top.

08:14Upgraded.

08:16It's upgraded, right?

08:18This is on the top.

08:22Yeah.

08:24There you are.

08:30Yes.

08:40Of course.

08:42Of course, right?

08:44To make it look good,

08:46let's put

08:48chili.

08:54Stand up.

08:56There.

08:58There.

09:00The soup.

09:04It's like you're not breathing.

09:08I'm excited.

09:12Are you excited?

09:14Yes!

09:20It's almost done.

09:22To make it look good,

09:24let's put the garnish.

09:26It's just a presentation.

09:28Ms. Isabel,

09:30our dish is incomplete without garnish.

09:32Okay?

09:34Here's the spring onion.

09:36Then,

09:38like this

09:40to make it look good.

09:42Then,

09:44Wow.

09:48Okay.

09:50Let's do it together.

09:52Ping! Ping! Ping! Ping! Ping! Ping! Ping! Ping! Ping!

09:56Here it is.

09:58Sinigang Sabi So

10:00by Badjilan.

10:02Are you excited?

10:04Yes!

10:06Sayonara!

Chef Boy Logro upgrades Sinigang sa Miso with Lapu-Lapu! | Idol Sa Kusina

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