Making a delicious Tomato Concasse with Chef Boy Logro and Maey Bautista | Idol Sa Kusina - video Dailymotion

GMA Network

To complement their baked mussels, Chef Boy Logro demonstrates how to make Tomato Concasse for Maey Bautista!

Transcript

00:00Hello!

00:04Hi!

00:05Hello!

00:06Hello!

00:07Hello!

00:08Hi!

00:09Hello!

00:10Hello!

00:11Hello!

00:12Yeah!

00:16Welcome to Idol sa Kusina!

00:19And our guest today is none other than

00:22Castaway Survivors Philippines 2012

00:25Celebrity Showdown

00:27none other than

00:29May Bautista!

00:31There she is!

00:33Yes!

00:34Good morning!

00:37Good morning, guys!

00:38Good morning!

00:39Good morning, chef!

00:40Good morning, darling!

00:41Thank you so much for this triple treat!

00:44Yes!

00:46What is that triple treat?

00:48What is that triple treat?

00:49This is the triple treat

00:51because first of all

00:52I'm still young

00:53and my dream is to be a guest here

00:55Oh, really?

00:56I'm still young and my dream is to be a guest here

00:59at Idol sa Kusina!

01:00Wow, really?

01:01As long as you're still young, it's okay!

01:03In size or in measurements?

01:06That's it!

01:07Yes, I hope I can tell you too

01:09that you're too small!

01:10Yes!

01:11The second one is my favorite

01:13You know, that's what people are asking

01:15Seafoods!

01:16Wow!

01:17Yeah!

01:18It's so fancy!

01:20It's not just meat!

01:21Seafoods!

01:22Yes, that's right!

01:23Because we're going to do seafood wonders

01:25Oh, I wonder what is that!

01:27Yes!

01:28You don't have to ask me

01:30The third treat I'm telling you

01:32to complete

01:33Yes!

01:34The other one is

01:35Oh my!

01:36Of course, it's your first time out of town

01:39that I'm really able to be here

01:41Yeah!

01:42Yeah!

01:43At the beautiful Puerto del Sol

01:45here in Barangay Ilog Malino

01:48Bulinaw!

01:49Bulinaw Pangasinan!

01:51I haven't eaten yet

01:52I'm so excited!

01:53That's great!

01:54What do you eat there in Palawan?

01:56You're a survivor

01:57Tell us about it

01:58What do you eat there?

01:59On the island

02:00Oh my!

02:01Actually, our setting today

02:03I really feel like

02:04I'm back on the island

02:06Oh!

02:07It means that you have

02:08a shock

02:09Did you get earthquake there?

02:10Shock!

02:11Did you get shocked there?

02:12Did I get culture shock?

02:13Yes, like that

02:14Yes

02:15It's totally fantastic

02:17Fabulous

02:18And oh my God!

02:19The experience there is amazing!

02:20Wow!

02:21Really!

02:22The food there on the island

02:24you really need to work hard

02:26So if you can see there

02:28sugarcane

02:29if there's banana

02:30if you're in Palarin

02:31We have a supply of rice

02:33but it's really very limited

02:35So you really need to work hard

02:37when you eat there

02:38That's really amazing!

02:40And aside from that

02:41what kind of food

02:43or food do you cook

02:44that you really make?

02:46What do you like to eat?

02:47My mother is from Kapampangan

02:49but I'm not really good

02:51at cooking

02:52Yes

02:53But what I really like

02:55is seafood

02:56Wow!

02:57And she still doesn't ask me

02:59I'm from Don Sol Sor Tagon

03:01I'm a butanding

03:02Wow!

03:03What we're going to cook

03:05is seafood wonders

03:07Oh my God!

03:08I wonder what is that?

03:09Okay

03:10So now we're going to have

03:12our guests here

03:14Our audience

03:15is the Pasch College

03:17of Alaminos Pangasinan

03:20Yay!

03:21Wow!

03:22I'm really surprised

03:25I'm really surprised

03:26Okay

03:27So let's cook

03:28Let's go

03:29Okay let's go

03:30Yes

03:31Wow!

03:32Yay!

03:33Yay!

03:34Just sit on the right

03:35Okay

03:36And the first thing we're going to do

03:38is bake mussels

03:39with tomato concassé

03:41Yes

03:42You're right

03:43Let's look at the mussels

03:45Yes

03:46But why did you say

03:48bake tomato concassé?

03:50Is this the tomato

03:51that is peeled

03:52to make tomato concassé?

03:54For those who don't know

03:56it's hard to think

03:57but when we explain

03:59concassé

04:00it comes from

04:01ripe tomato

04:02Oh

04:03that is sautéed

04:04it is sliced

04:05the skin is removed

04:06and it is sliced

04:08just like this tomato

04:09which is very beautiful

04:10Yes

04:11This is called

04:12plum tomato

04:13Plum

04:14It means plum

04:15It's like a fruit

04:16called plum in Europe

04:17This is a beautiful tomato

04:18because it's small

04:19it's sour

04:20and it's not sweet

04:21Okay

04:22So I peeled this

04:23and blanched it

04:24Do you know what blanched?

04:25Um

04:26Actually

04:27Boiling water

04:28Okay

04:29Yes

04:30It's called blanch

04:31Blanch

04:32It's boiled

04:33just like boiled

04:34Hmm

04:35In Tagalog

04:36So fancy

04:37Then blanch on the hot water

04:38Okay

04:39Then peel

04:40Then remove the seeds

04:41and slice

04:42This is how it looks

04:43Wow

04:44This is how it looks

04:45Tomato

04:46Con

04:47Concassé

04:48Yes

04:49Do you know this?

04:50This is sautéed in onion

04:51If you notice

04:52Onion

04:53and tomato

04:54Oh

04:55So it's mixed

04:56Mixed

04:57Until it becomes this creamy

04:58This is very delicious

04:59Of course salt and pepper

05:00Okay

05:01May

05:02This is the eggplant

05:03we will make

05:04This is Australian eggplant

05:05So this

05:06May

05:07Let's heat

05:08what we call

05:09tomato concassé

05:10Okay

05:11The tomato

05:12with onion

05:14We need to heat it

05:15Okay

05:16Now help me

05:17to spread the eggplant

05:18One by one

05:19Wow

05:20Quality

05:21Okay

05:22You can put it

05:23Okay

05:24Is it alphabetically arranged?

05:25No

05:26No

05:27We think ABC May

05:29Yes

05:30I thought it has its own name

05:31No

05:32Taste this first

05:34Is it hot?

05:35Hmm

05:36More salt?

05:37Wow

05:38More salt?

05:39A little more

05:40A little more salt

05:41Yes

05:42More salt?

05:43Alright

05:44Wow

05:45Oh

05:46Oh my

05:47Yes

05:48Thank you

05:49I will also taste that

05:50I used to watch that

05:51It's like

05:52It's like

05:53It's like

05:54It's like

05:55I did that

05:56I used to watch that

05:57Chef

05:58Yeah

05:59Okay

06:00Okay

06:01So it's hot

06:02Let's put

06:03tomato concassé

06:04Add

06:05the big one

06:06Okay

06:07Okay

06:08Let's put the cheese

06:09Okay

06:10Let's put the cheese

06:11Mozzarella

06:12Let's put the cheese

06:13Mozzarella

06:14Let's put the breadcrumbs

06:15Let's put the breadcrumbs

06:16or biskutsu

06:17or biskutsu

06:18Then let's put the hollandaise sauce

06:19Then let's put the hollandaise sauce

06:20Wow

06:21Wow

06:22Wow

06:23Okay

06:24So when you hear hollandaise

06:25So when you hear hollandaise

06:26it doesn't mean that it's from Holland

06:27No

06:28Oh my God

06:29Oh my God

06:30You know this

06:31You know this

06:32The whites are good

06:33The whites are good

06:34Yes

06:35It's like a Filipino

06:36when they say

06:37Idol in the kitchen

06:38Chef Boylor

06:39Chef Boylor

06:40It means that he created hollandaise

06:41It means that he created hollandaise

06:42He put a name

06:43to be determined

06:44and easy to remember

06:45to be determined and easy to remember

06:46It's like an apheliod

06:47French

06:48French

06:49It's like an apheliod

06:50May Bautista

06:51It's easy to remember

06:52I'm May

06:53When you say May Bautista

06:54What do you remember?

06:55It's pretty

06:56Chubby

06:57It's pretty

06:58Chubby

06:59It's pretty

07:00Cute

07:01It's cute

07:02You're so funny

07:03You're so funny

07:04You know me

07:05When I was young

07:06When I was young

07:07Why not?

07:08You're old now

07:09I'm 56

07:10I'm 56 years old

07:11I'm 56 years old

07:12It's not obvious

07:13It's not obvious

07:14You're 67

07:16Just kidding

07:18You're 57

07:19You're 57

07:20But your aura

07:21But your aura

07:22is really teenager

07:23is really teenager

07:24is really teenager

07:25You always feel young

07:26You always feel young

07:27Yes

07:28Now

07:29Now

07:30Let's put this in the oven

07:31Let's put this in the oven

07:32Ok

07:33You can use a toaster

07:34You can use a toaster

07:35Wow

07:36Let's put it

07:37Let's put it

07:38Yeah.

07:40Right.

07:41Like that, Ma?

07:42You don't seem to know how to use it.

07:44It's not ours.

07:45I'm just lifting it up.

07:47I want to cook it easily.

07:48It's beautiful.

07:49It's not ours.

07:50Ours is too big.

07:52This is too small.

07:53You're too shy.

07:55Is this just a kitchen for you?

07:57Yes.

07:58So, Chef, I'm really curious about how you cook.

08:03When you bake taong...

08:05Taong?

08:06Taong?

08:07Yes.

08:08Muscle.

08:09Don't correct me.

08:10I don't think you have a point.

08:11It's a nice change, right?

08:12Yes.

08:13It's correct.

08:14Bisaya and Pampangan.

08:15Pampangan?

08:16Pampangan.

08:17It's different.

08:18We're in Pampang.

08:19You're really cute.

08:20You're cute too.

08:21Okay.

08:22You look like Auntie Verona.

08:23Really?

08:24Just a mustache.

08:25This is...

08:26Okay.

08:27Anyway, this is how you bake taong.

08:28So that it's not dry.

08:29Yes.

08:30So that there's still moisture.

08:31Yes.

08:32So that it's not dry.

08:33Yes.

08:34So that there's still moisture.

08:35Yes.

08:36So that there's still juice.

08:37Just like yours.

08:38Yes.

08:39It's still sour.

08:40That's right.

08:41You're right.

08:42You know, when you bake taong,

08:43the oven should be preheated.

08:44Oh, it means...

08:45It should be hot.

08:46Okay.

08:47Because if it's not hot,

08:48when you put it in the oven,

08:49the taong will be dry.

08:50That's why I'm already crispy.

08:51I've been soaking in the heat for a while.

08:52Okay, this is almost done.

08:53Now, May,

08:54while we wait there,

08:55we'll make a garnish.

08:56Garnish?

08:57Grab the carrots.

08:58Carrots?

08:59Carrots?

09:00Carrots?

09:01Carrots?

09:02Carrots?

09:03Carrots?

09:04Carrots?

09:05Carrots?

09:06Wow, you're getting the hang of it.

09:07Carrots?

09:08Even if we're in the ocean,

09:09or by the sea,

09:10or by the beach,

09:11we'll still put garnish.

09:12We'll make a flower.

09:13There, a flower.

09:14Yes!

09:15Yes!

09:16Hey, we can hang this here.

09:17Can we put it on the bunga?

09:18You can.

09:19Now, bring me again

09:20our green bell pepper.

09:21Green bell pepper.

09:22I know that.

09:23Look at this.

09:24Is that right, Chef?

09:25Right, right, right, right, right.

09:26We'll make the most delicious

09:27green bell pepper.

09:28We'll make the most delicious

09:29green bell pepper.

09:30We'll make the most delicious

09:31green bell pepper.

09:32We'll make the most delicious

09:33green bell pepper.

09:34That's a good idea,

09:34you can use the true leaf.

09:36Now, this is a bamboo stick,

09:37Now, this is a bamboo stick,

09:38we have it here,

09:39here, your gong.

09:40here, your gong.

09:41Here, your gong.

09:42It's more cost effective

09:43using these decorations

09:44You know,

09:45It's more expensive

09:46using these decorations

09:47because you have to doướ становится?

09:49Because we're in

09:50Puerto del Sol,

09:51We're in a beautiful spot,

09:52because we're in a beautiful spot,

09:53so we'll suit our baked mussels

09:54so we'll suit our baked mussels

09:55and dress them up beautifully.

09:56lo tón!

09:57and dress them up beautifully.

09:58¿sí?

09:59I love the smell,

10:00it's nice.

10:01¿sí?

10:02Okay, May, let's put it in.

10:04Oh, I know that, Chef.

10:06Is that what you call Elvis Prasley?

10:10Elvis Prasley.

10:12Okay.

10:13Can I try it later, Chef?

10:15Yes, you can.

10:16Oh, wow.

10:17There.

10:18Oh, I can see it now.

10:20Yes!

10:21Whoo!

10:23Clap for me.

10:24Yes.

10:25Bing, bing, bing, bing, bing, bing, bing, bing!

10:26Ha!

10:27Ha!

10:28Wow, that's far.

10:29Wow!

10:31Here it is.

10:32Baked mussels with tomato con queso.

10:34Yes!

10:35Whoo!

10:36This is exciting.

10:37I'm hungry.

10:38Okay, here it is.

10:42Whoo!

10:43Yes!

10:44Wow!

10:45Thank you, May.

10:50Oh, my God, guys.

10:52Delicious.

10:53Oh, my God.

10:54Guys, come on!

10:56Whoo!

Making a delicious Tomato Concasse with Chef Boy Logro and Maey Bautista | Idol Sa Kusina

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