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Making a delicious Tomato Concasse with Chef Boy Logro and Maey Bautista | Idol Sa Kusina
GMA Network
Follow
1/22/2025
To complement their baked mussels, Chef Boy Logro demonstrates how to make Tomato Concasse for Maey Bautista!
Category
😹
Fun
Transcript
Display full video transcript
00:00
Hello!
00:04
Hi!
00:05
Hello!
00:06
Hello!
00:07
Hello!
00:08
Hi!
00:09
Hello!
00:10
Hello!
00:11
Hello!
00:12
Yeah!
00:16
Welcome to Idol sa Kusina!
00:19
And our guest today is none other than
00:22
Castaway Survivors Philippines 2012
00:25
Celebrity Showdown
00:27
none other than
00:29
May Bautista!
00:31
There she is!
00:33
Yes!
00:34
Good morning!
00:37
Good morning, guys!
00:38
Good morning!
00:39
Good morning, chef!
00:40
Good morning, darling!
00:41
Thank you so much for this triple treat!
00:44
Yes!
00:46
What is that triple treat?
00:48
What is that triple treat?
00:49
This is the triple treat
00:51
because first of all
00:52
I'm still young
00:53
and my dream is to be a guest here
00:55
Oh, really?
00:56
I'm still young and my dream is to be a guest here
00:59
at Idol sa Kusina!
01:00
Wow, really?
01:01
As long as you're still young, it's okay!
01:03
In size or in measurements?
01:06
That's it!
01:07
Yes, I hope I can tell you too
01:09
that you're too small!
01:10
Yes!
01:11
The second one is my favorite
01:13
You know, that's what people are asking
01:15
Seafoods!
01:16
Wow!
01:17
Yeah!
01:18
It's so fancy!
01:20
It's not just meat!
01:21
Seafoods!
01:22
Yes, that's right!
01:23
Because we're going to do seafood wonders
01:25
Oh, I wonder what is that!
01:27
Yes!
01:28
You don't have to ask me
01:30
The third treat I'm telling you
01:32
to complete
01:33
Yes!
01:34
The other one is
01:35
Oh my!
01:36
Of course, it's your first time out of town
01:39
that I'm really able to be here
01:41
Yeah!
01:42
Yeah!
01:43
At the beautiful Puerto del Sol
01:45
here in Barangay Ilog Malino
01:48
Bulinaw!
01:49
Bulinaw Pangasinan!
01:51
I haven't eaten yet
01:52
I'm so excited!
01:53
That's great!
01:54
What do you eat there in Palawan?
01:56
You're a survivor
01:57
Tell us about it
01:58
What do you eat there?
01:59
On the island
02:00
Oh my!
02:01
Actually, our setting today
02:03
I really feel like
02:04
I'm back on the island
02:06
Oh!
02:07
It means that you have
02:08
a shock
02:09
Did you get earthquake there?
02:10
Shock!
02:11
Did you get shocked there?
02:12
Did I get culture shock?
02:13
Yes, like that
02:14
Yes
02:15
It's totally fantastic
02:17
Fabulous
02:18
And oh my God!
02:19
The experience there is amazing!
02:20
Wow!
02:21
Really!
02:22
The food there on the island
02:24
you really need to work hard
02:26
So if you can see there
02:28
sugarcane
02:29
if there's banana
02:30
if you're in Palarin
02:31
We have a supply of rice
02:33
but it's really very limited
02:35
So you really need to work hard
02:37
when you eat there
02:38
That's really amazing!
02:40
And aside from that
02:41
what kind of food
02:43
or food do you cook
02:44
that you really make?
02:46
What do you like to eat?
02:47
My mother is from Kapampangan
02:49
but I'm not really good
02:51
at cooking
02:52
Yes
02:53
But what I really like
02:55
is seafood
02:56
Wow!
02:57
And she still doesn't ask me
02:59
I'm from Don Sol Sor Tagon
03:01
I'm a butanding
03:02
Wow!
03:03
What we're going to cook
03:05
is seafood wonders
03:07
Oh my God!
03:08
I wonder what is that?
03:09
Okay
03:10
So now we're going to have
03:12
our guests here
03:14
Our audience
03:15
is the Pasch College
03:17
of Alaminos Pangasinan
03:20
Yay!
03:21
Wow!
03:22
I'm really surprised
03:25
I'm really surprised
03:26
Okay
03:27
So let's cook
03:28
Let's go
03:29
Okay let's go
03:30
Yes
03:31
Wow!
03:32
Yay!
03:33
Yay!
03:34
Just sit on the right
03:35
Okay
03:36
And the first thing we're going to do
03:38
is bake mussels
03:39
with tomato concassé
03:41
Yes
03:42
You're right
03:43
Let's look at the mussels
03:45
Yes
03:46
But why did you say
03:48
bake tomato concassé?
03:50
Is this the tomato
03:51
that is peeled
03:52
to make tomato concassé?
03:54
For those who don't know
03:56
it's hard to think
03:57
but when we explain
03:59
concassé
04:00
it comes from
04:01
ripe tomato
04:02
Oh
04:03
that is sautéed
04:04
it is sliced
04:05
the skin is removed
04:06
and it is sliced
04:08
just like this tomato
04:09
which is very beautiful
04:10
Yes
04:11
This is called
04:12
plum tomato
04:13
Plum
04:14
It means plum
04:15
It's like a fruit
04:16
called plum in Europe
04:17
This is a beautiful tomato
04:18
because it's small
04:19
it's sour
04:20
and it's not sweet
04:21
Okay
04:22
So I peeled this
04:23
and blanched it
04:24
Do you know what blanched?
04:25
Um
04:26
Actually
04:27
Boiling water
04:28
Okay
04:29
Yes
04:30
It's called blanch
04:31
Blanch
04:32
It's boiled
04:33
just like boiled
04:34
Hmm
04:35
In Tagalog
04:36
So fancy
04:37
Then blanch on the hot water
04:38
Okay
04:39
Then peel
04:40
Then remove the seeds
04:41
and slice
04:42
This is how it looks
04:43
Wow
04:44
This is how it looks
04:45
Tomato
04:46
Con
04:47
Concassé
04:48
Yes
04:49
Do you know this?
04:50
This is sautéed in onion
04:51
If you notice
04:52
Onion
04:53
and tomato
04:54
Oh
04:55
So it's mixed
04:56
Mixed
04:57
Until it becomes this creamy
04:58
This is very delicious
04:59
Of course salt and pepper
05:00
Okay
05:01
May
05:02
This is the eggplant
05:03
we will make
05:04
This is Australian eggplant
05:05
So this
05:06
May
05:07
Let's heat
05:08
what we call
05:09
tomato concassé
05:10
Okay
05:11
The tomato
05:12
with onion
05:14
We need to heat it
05:15
Okay
05:16
Now help me
05:17
to spread the eggplant
05:18
One by one
05:19
Wow
05:20
Quality
05:21
Okay
05:22
You can put it
05:23
Okay
05:24
Is it alphabetically arranged?
05:25
No
05:26
No
05:27
We think ABC May
05:29
Yes
05:30
I thought it has its own name
05:31
No
05:32
Taste this first
05:34
Is it hot?
05:35
Hmm
05:36
More salt?
05:37
Wow
05:38
More salt?
05:39
A little more
05:40
A little more salt
05:41
Yes
05:42
More salt?
05:43
Alright
05:44
Wow
05:45
Oh
05:46
Oh my
05:47
Yes
05:48
Thank you
05:49
I will also taste that
05:50
I used to watch that
05:51
It's like
05:52
It's like
05:53
It's like
05:54
It's like
05:55
I did that
05:56
I used to watch that
05:57
Chef
05:58
Yeah
05:59
Okay
06:00
Okay
06:01
So it's hot
06:02
Let's put
06:03
tomato concassé
06:04
Add
06:05
the big one
06:06
Okay
06:07
Okay
06:08
Let's put the cheese
06:09
Okay
06:10
Let's put the cheese
06:11
Mozzarella
06:12
Let's put the cheese
06:13
Mozzarella
06:14
Let's put the breadcrumbs
06:15
Let's put the breadcrumbs
06:16
or biskutsu
06:17
or biskutsu
06:18
Then let's put the hollandaise sauce
06:19
Then let's put the hollandaise sauce
06:20
Wow
06:21
Wow
06:22
Wow
06:23
Okay
06:24
So when you hear hollandaise
06:25
So when you hear hollandaise
06:26
it doesn't mean that it's from Holland
06:27
No
06:28
Oh my God
06:29
Oh my God
06:30
You know this
06:31
You know this
06:32
The whites are good
06:33
The whites are good
06:34
Yes
06:35
It's like a Filipino
06:36
when they say
06:37
Idol in the kitchen
06:38
Chef Boylor
06:39
Chef Boylor
06:40
It means that he created hollandaise
06:41
It means that he created hollandaise
06:42
He put a name
06:43
to be determined
06:44
and easy to remember
06:45
to be determined and easy to remember
06:46
It's like an apheliod
06:47
French
06:48
French
06:49
It's like an apheliod
06:50
May Bautista
06:51
It's easy to remember
06:52
I'm May
06:53
When you say May Bautista
06:54
What do you remember?
06:55
It's pretty
06:56
Chubby
06:57
It's pretty
06:58
Chubby
06:59
It's pretty
07:00
Cute
07:01
It's cute
07:02
You're so funny
07:03
You're so funny
07:04
You know me
07:05
When I was young
07:06
When I was young
07:07
Why not?
07:08
You're old now
07:09
I'm 56
07:10
I'm 56 years old
07:11
I'm 56 years old
07:12
It's not obvious
07:13
It's not obvious
07:14
You're 67
07:16
Just kidding
07:18
You're 57
07:19
You're 57
07:20
But your aura
07:21
But your aura
07:22
is really teenager
07:23
is really teenager
07:24
is really teenager
07:25
You always feel young
07:26
You always feel young
07:27
Yes
07:28
Now
07:29
Now
07:30
Let's put this in the oven
07:31
Let's put this in the oven
07:32
Ok
07:33
You can use a toaster
07:34
You can use a toaster
07:35
Wow
07:36
Let's put it
07:37
Let's put it
07:38
Yeah.
07:40
Right.
07:41
Like that, Ma?
07:42
You don't seem to know how to use it.
07:44
It's not ours.
07:45
I'm just lifting it up.
07:47
I want to cook it easily.
07:48
It's beautiful.
07:49
It's not ours.
07:50
Ours is too big.
07:52
This is too small.
07:53
You're too shy.
07:55
Is this just a kitchen for you?
07:57
Yes.
07:58
So, Chef, I'm really curious about how you cook.
08:03
When you bake taong...
08:05
Taong?
08:06
Taong?
08:07
Yes.
08:08
Muscle.
08:09
Don't correct me.
08:10
I don't think you have a point.
08:11
It's a nice change, right?
08:12
Yes.
08:13
It's correct.
08:14
Bisaya and Pampangan.
08:15
Pampangan?
08:16
Pampangan.
08:17
It's different.
08:18
We're in Pampang.
08:19
You're really cute.
08:20
You're cute too.
08:21
Okay.
08:22
You look like Auntie Verona.
08:23
Really?
08:24
Just a mustache.
08:25
This is...
08:26
Okay.
08:27
Anyway, this is how you bake taong.
08:28
So that it's not dry.
08:29
Yes.
08:30
So that there's still moisture.
08:31
Yes.
08:32
So that it's not dry.
08:33
Yes.
08:34
So that there's still moisture.
08:35
Yes.
08:36
So that there's still juice.
08:37
Just like yours.
08:38
Yes.
08:39
It's still sour.
08:40
That's right.
08:41
You're right.
08:42
You know, when you bake taong,
08:43
the oven should be preheated.
08:44
Oh, it means...
08:45
It should be hot.
08:46
Okay.
08:47
Because if it's not hot,
08:48
when you put it in the oven,
08:49
the taong will be dry.
08:50
That's why I'm already crispy.
08:51
I've been soaking in the heat for a while.
08:52
Okay, this is almost done.
08:53
Now, May,
08:54
while we wait there,
08:55
we'll make a garnish.
08:56
Garnish?
08:57
Grab the carrots.
08:58
Carrots?
08:59
Carrots?
09:00
Carrots?
09:01
Carrots?
09:02
Carrots?
09:03
Carrots?
09:04
Carrots?
09:05
Carrots?
09:06
Wow, you're getting the hang of it.
09:07
Carrots?
09:08
Even if we're in the ocean,
09:09
or by the sea,
09:10
or by the beach,
09:11
we'll still put garnish.
09:12
We'll make a flower.
09:13
There, a flower.
09:14
Yes!
09:15
Yes!
09:16
Hey, we can hang this here.
09:17
Can we put it on the bunga?
09:18
You can.
09:19
Now, bring me again
09:20
our green bell pepper.
09:21
Green bell pepper.
09:22
I know that.
09:23
Look at this.
09:24
Is that right, Chef?
09:25
Right, right, right, right, right.
09:26
We'll make the most delicious
09:27
green bell pepper.
09:28
We'll make the most delicious
09:29
green bell pepper.
09:30
We'll make the most delicious
09:31
green bell pepper.
09:32
We'll make the most delicious
09:33
green bell pepper.
09:34
That's a good idea,
09:34
you can use the true leaf.
09:36
Now, this is a bamboo stick,
09:37
Now, this is a bamboo stick,
09:38
we have it here,
09:39
here, your gong.
09:40
here, your gong.
09:41
Here, your gong.
09:42
It's more cost effective
09:43
using these decorations
09:44
You know,
09:45
It's more expensive
09:46
using these decorations
09:47
because you have to doướ становится?
09:49
Because we're in
09:50
Puerto del Sol,
09:51
We're in a beautiful spot,
09:52
because we're in a beautiful spot,
09:53
so we'll suit our baked mussels
09:54
so we'll suit our baked mussels
09:55
and dress them up beautifully.
09:56
lo tón!
09:57
and dress them up beautifully.
09:58
¿sí?
09:59
I love the smell,
10:00
it's nice.
10:01
¿sí?
10:02
Okay, May, let's put it in.
10:04
Oh, I know that, Chef.
10:06
Is that what you call Elvis Prasley?
10:10
Elvis Prasley.
10:12
Okay.
10:13
Can I try it later, Chef?
10:15
Yes, you can.
10:16
Oh, wow.
10:17
There.
10:18
Oh, I can see it now.
10:20
Yes!
10:21
Whoo!
10:23
Clap for me.
10:24
Yes.
10:25
Bing, bing, bing, bing, bing, bing, bing, bing!
10:26
Ha!
10:27
Ha!
10:28
Wow, that's far.
10:29
Wow!
10:31
Here it is.
10:32
Baked mussels with tomato con queso.
10:34
Yes!
10:35
Whoo!
10:36
This is exciting.
10:37
I'm hungry.
10:38
Okay, here it is.
10:42
Whoo!
10:43
Yes!
10:44
Wow!
10:45
Thank you, May.
10:50
Oh, my God, guys.
10:52
Delicious.
10:53
Oh, my God.
10:54
Guys, come on!
10:56
Whoo!
Recommended
11:52
|
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