Chef Boy Logro and Isabelle Daza make the perfect Tilapia Fritters! | Idol Sa Kusina - video Dailymotion

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Using tilapia’s incredible versatility and a lot of seasoning, Chef Boy Logro and Isabelle Daza transform the classic fish into tilapia fritters!

Transcript

00:00Welcome back to Idol sa Kusina!

00:03Are you all excited?

00:05Yes, we are!

00:10Okay, no problem.

00:11Our next dish is Tilapia Fritters.

00:15Let's start!

00:17Let's call again, of course, Isabel Daza!

00:23Hi Isabel!

00:24Hi Chef!

00:25Nice to see you again!

00:26Hi! It's been a while, right?

00:28It's been a while, right?

00:30It's been how many years?

00:32Just kidding.

00:33Tilapia is one of the most popular fish in the world.

00:36It's a very versatile fish.

00:39So, let's start!

00:40Okay.

00:41What are we going to do today?

00:43So, this is the tilapia.

00:46Then, let's add the egg.

00:49Salt.

00:52Seasoning powder.

00:54And cornstarch.

00:56Let's add the bell pepper.

00:59Onion.

01:01So, the texture is not too thick and not too thin.

01:08Sticky.

01:09So, like this.

01:12I made fritters.

01:15It depends on the size.

01:16It can be small or big.

01:18What shape?

01:20Balls. We have to make balls.

01:22Okay.

01:23This is how you make balls.

01:25Really?

01:26Yes.

01:27Put water on your hands.

01:28Try it.

01:30Is it cute?

01:31Then, like this.

01:32Even if it's 1,000 pesos.

01:33Wait for me.

01:35Try it.

01:37Put your hands like this.

01:41Then, this one.

01:42What do you call this?

01:45Put it like this.

01:46Then,

01:48roll it.

01:49Why does it look like a square to me?

01:53Practice, darling.

01:56Like this.

01:57Just roll it, right?

01:59Like this.

02:00Okay.

02:01Yes.

02:02Like this.

02:04Put water here.

02:08Put your hand here so that it won't stick.

02:10You need to put your left hand here.

02:13Like this.

02:16Water.

02:17Then,

02:18Yes.

02:19Push it here.

02:21Yes.

02:22Good.

02:23Wow.

02:26Did you notice that the oil is not too hot?

02:30If it's too hot,

02:32you'll get burned.

02:34While we're not done yet,

02:36don't force it.

02:38Let it form.

02:39To hold.

02:42Okay.

02:43It needs to be fast because they're waiting.

02:45That's how you do it.

02:47Right?

02:49There.

02:50It's just for a while, right?

02:51Okay.

02:52Look.

02:56That's why you'll know when it's cooked.

02:58It'll be golden brown.

02:59Golden brown.

03:00Just like that.

03:01Don't force it.

03:02It looks like fried shumai.

03:03Yes.

03:08It's beautiful, right?

03:09Yes.

03:11Fritters.

03:13Can we bake that?

03:15Yes.

03:16Yes.

03:17So that there's less oil.

03:19It's the same with baking.

03:20You just put a little oil in the tray.

03:22Yes.

03:23Butter.

03:24What will you put?

03:25I'll bake it in the oven.

03:26For example,

03:27spaghetti,

03:28seafoods,

03:29meatballs,

03:30seafoods.

03:31I can do that.

03:32Of course.

03:33That's nice.

03:34Grilled pork.

03:35You can also eat it with rice.

03:36With rice.

03:37Etc.

03:38Very versatile.

03:39I can do that.

03:40Okay.

03:41Let's make the garnish.

03:44I've been doing this

03:45for one year.

03:48One.

03:49Two.

03:50Three.

03:51Four.

03:52Five.

03:53Six.

03:54Seven.

03:55Eight.

03:56Nine.

03:57Ten.

03:58Then,

03:59we have a hole here.

04:01Okay.

04:02Put it there.

04:03So,

04:04I'll make the garnish.

04:05You'll make the garnish.

04:07In the Japanese style,

04:09they put everything on the plate

04:10and eat it.

04:11Yes.

04:15It's true.

04:16It's true.

04:17There's math too.

04:18Yes.

04:20What's this?

04:21But you're smarter.

04:22Hi.

04:24There you go.

04:25She understood.

04:27Very good.

04:29Very good.

04:30You're really good.

04:31There you go.

04:32You're beautiful and smart.

04:34Of course,

04:35plating is as important as

04:36cooking.

04:37Yes.

04:38That's life.

04:39Representation.

04:40Yes.

04:41Do I have hope

04:42to become a chef?

04:43Yes.

04:44Actually, you have a future.

04:45Wow.

04:46I have a future.

04:48Okay.

04:49So, heat it.

04:50Heat it.

04:51And

04:52ginger and garlic.

04:54Just a little bit.

04:57And brandy.

04:59It's like you already know what's next.

05:01Experience.

05:02Experience.

05:04Yes.

05:05Okay.

05:07Okay.

05:08Put the brandy.

05:10Far.

05:11Fast.

05:12Yay!

05:17Alright.

05:18Nice.

05:19Mmm.

05:20Can you slice the butter?

05:21Yeah.

05:24Okay.

05:25Let's put it in.

05:26Put it in.

05:28There you are.

05:29Mmm.

05:31Alright.

05:33It's more delicious, right?

05:35Do you know that if you enjoy it,

05:36it's more delicious, right?

05:37Yes.

05:38But if you're like that.

05:42Now,

05:43put the…

05:44This is chili, right?

05:45You love chili?

05:46Yes.

05:47Yes.

05:48Okay.

05:49Let's put a little bit of chicken stock.

05:50Just a little bit.

05:52Then, sugar.

05:55So, what we need is

05:56we'll put a little bit of cornstarch.

05:59Let's put it now.

06:01There you are.

06:02Put it on top one by one.

06:05We love garnish with

06:07US lemon.

06:09Like this.

06:10You have to do like this.

06:12The sauce on the side.

06:15Are you ready?

06:16Yes.

06:17Okay.

06:18So,

06:19let's put the…

06:22I made this.

06:24It's beautiful.

06:25Beautiful like me.

06:30Ping, ping, ping.

06:32Okay.

06:33So, half for you,

06:34half for me.

06:35Then,

06:36okay,

06:37ping, ping, ping, ping, ping, ping, ping, ping, ping.

06:41Here it is,

06:42Philadelphia Fritters.

06:44Are you guys hungry?

06:46I love you!

Chef Boy Logro and Isabelle Daza make the perfect Tilapia Fritters! | Idol Sa Kusina

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