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Chef Boy Logro and Isabelle Daza make the perfect Tilapia Fritters! | Idol Sa Kusina
GMA Network
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12/6/2024
Using tilapia’s incredible versatility and a lot of seasoning, Chef Boy Logro and Isabelle Daza transform the classic fish into tilapia fritters!
Category
😹
Fun
Transcript
Display full video transcript
00:00
Welcome back to Idol sa Kusina!
00:03
Are you all excited?
00:05
Yes, we are!
00:10
Okay, no problem.
00:11
Our next dish is Tilapia Fritters.
00:15
Let's start!
00:17
Let's call again, of course, Isabel Daza!
00:23
Hi Isabel!
00:24
Hi Chef!
00:25
Nice to see you again!
00:26
Hi! It's been a while, right?
00:28
It's been a while, right?
00:30
It's been how many years?
00:32
Just kidding.
00:33
Tilapia is one of the most popular fish in the world.
00:36
It's a very versatile fish.
00:39
So, let's start!
00:40
Okay.
00:41
What are we going to do today?
00:43
So, this is the tilapia.
00:46
Then, let's add the egg.
00:49
Salt.
00:52
Seasoning powder.
00:54
And cornstarch.
00:56
Let's add the bell pepper.
00:59
Onion.
01:01
So, the texture is not too thick and not too thin.
01:08
Sticky.
01:09
So, like this.
01:12
I made fritters.
01:15
It depends on the size.
01:16
It can be small or big.
01:18
What shape?
01:20
Balls. We have to make balls.
01:22
Okay.
01:23
This is how you make balls.
01:25
Really?
01:26
Yes.
01:27
Put water on your hands.
01:28
Try it.
01:30
Is it cute?
01:31
Then, like this.
01:32
Even if it's 1,000 pesos.
01:33
Wait for me.
01:35
Try it.
01:37
Put your hands like this.
01:41
Then, this one.
01:42
What do you call this?
01:45
Put it like this.
01:46
Then,
01:48
roll it.
01:49
Why does it look like a square to me?
01:53
Practice, darling.
01:56
Like this.
01:57
Just roll it, right?
01:59
Like this.
02:00
Okay.
02:01
Yes.
02:02
Like this.
02:04
Put water here.
02:08
Put your hand here so that it won't stick.
02:10
You need to put your left hand here.
02:13
Like this.
02:16
Water.
02:17
Then,
02:18
Yes.
02:19
Push it here.
02:21
Yes.
02:22
Good.
02:23
Wow.
02:26
Did you notice that the oil is not too hot?
02:30
If it's too hot,
02:32
you'll get burned.
02:34
While we're not done yet,
02:36
don't force it.
02:38
Let it form.
02:39
To hold.
02:42
Okay.
02:43
It needs to be fast because they're waiting.
02:45
That's how you do it.
02:47
Right?
02:49
There.
02:50
It's just for a while, right?
02:51
Okay.
02:52
Look.
02:56
That's why you'll know when it's cooked.
02:58
It'll be golden brown.
02:59
Golden brown.
03:00
Just like that.
03:01
Don't force it.
03:02
It looks like fried shumai.
03:03
Yes.
03:08
It's beautiful, right?
03:09
Yes.
03:11
Fritters.
03:13
Can we bake that?
03:15
Yes.
03:16
Yes.
03:17
So that there's less oil.
03:19
It's the same with baking.
03:20
You just put a little oil in the tray.
03:22
Yes.
03:23
Butter.
03:24
What will you put?
03:25
I'll bake it in the oven.
03:26
For example,
03:27
spaghetti,
03:28
seafoods,
03:29
meatballs,
03:30
seafoods.
03:31
I can do that.
03:32
Of course.
03:33
That's nice.
03:34
Grilled pork.
03:35
You can also eat it with rice.
03:36
With rice.
03:37
Etc.
03:38
Very versatile.
03:39
I can do that.
03:40
Okay.
03:41
Let's make the garnish.
03:44
I've been doing this
03:45
for one year.
03:48
One.
03:49
Two.
03:50
Three.
03:51
Four.
03:52
Five.
03:53
Six.
03:54
Seven.
03:55
Eight.
03:56
Nine.
03:57
Ten.
03:58
Then,
03:59
we have a hole here.
04:01
Okay.
04:02
Put it there.
04:03
So,
04:04
I'll make the garnish.
04:05
You'll make the garnish.
04:07
In the Japanese style,
04:09
they put everything on the plate
04:10
and eat it.
04:11
Yes.
04:15
It's true.
04:16
It's true.
04:17
There's math too.
04:18
Yes.
04:20
What's this?
04:21
But you're smarter.
04:22
Hi.
04:24
There you go.
04:25
She understood.
04:27
Very good.
04:29
Very good.
04:30
You're really good.
04:31
There you go.
04:32
You're beautiful and smart.
04:34
Of course,
04:35
plating is as important as
04:36
cooking.
04:37
Yes.
04:38
That's life.
04:39
Representation.
04:40
Yes.
04:41
Do I have hope
04:42
to become a chef?
04:43
Yes.
04:44
Actually, you have a future.
04:45
Wow.
04:46
I have a future.
04:48
Okay.
04:49
So, heat it.
04:50
Heat it.
04:51
And
04:52
ginger and garlic.
04:54
Just a little bit.
04:57
And brandy.
04:59
It's like you already know what's next.
05:01
Experience.
05:02
Experience.
05:04
Yes.
05:05
Okay.
05:07
Okay.
05:08
Put the brandy.
05:10
Far.
05:11
Fast.
05:12
Yay!
05:17
Alright.
05:18
Nice.
05:19
Mmm.
05:20
Can you slice the butter?
05:21
Yeah.
05:24
Okay.
05:25
Let's put it in.
05:26
Put it in.
05:28
There you are.
05:29
Mmm.
05:31
Alright.
05:33
It's more delicious, right?
05:35
Do you know that if you enjoy it,
05:36
it's more delicious, right?
05:37
Yes.
05:38
But if you're like that.
05:42
Now,
05:43
put the…
05:44
This is chili, right?
05:45
You love chili?
05:46
Yes.
05:47
Yes.
05:48
Okay.
05:49
Let's put a little bit of chicken stock.
05:50
Just a little bit.
05:52
Then, sugar.
05:55
So, what we need is
05:56
we'll put a little bit of cornstarch.
05:59
Let's put it now.
06:01
There you are.
06:02
Put it on top one by one.
06:05
We love garnish with
06:07
US lemon.
06:09
Like this.
06:10
You have to do like this.
06:12
The sauce on the side.
06:15
Are you ready?
06:16
Yes.
06:17
Okay.
06:18
So,
06:19
let's put the…
06:22
I made this.
06:24
It's beautiful.
06:25
Beautiful like me.
06:30
Ping, ping, ping.
06:32
Okay.
06:33
So, half for you,
06:34
half for me.
06:35
Then,
06:36
okay,
06:37
ping, ping, ping, ping, ping, ping, ping, ping, ping.
06:41
Here it is,
06:42
Philadelphia Fritters.
06:44
Are you guys hungry?
06:46
I love you!
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