Chef Boy Logro and Mara Lopez’s Aligue Pasta is delicious and dangerous! | Idol Sa Kusina - video Dailymotion

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People with heart concerns, beware! Chef Boy Logro and Mara Lopez use aligue or crab fat to enhance the flavors of this delicious but risky pasta!

Transcript

00:00Welcome back to Idol sa Kusina!

00:02This time, Mara, we'll be making Karjak Delight Aligue Pasta.

00:06Wow, Chef, sounds very dangerous and yummy.

00:09Yes. Don't worry, this is very healthy for you, not for me.

00:13Okay, so we have the aligue here.

00:18Did you try this already?

00:20Yes, it's my favorite.

00:21Really?

00:22That's the fat from the crab.

00:23The fat from the crab, yes.

00:25That's my favorite.

00:26When you eat this, you immediately have high blood pressure.

00:34I always have low blood pressure.

00:36This time, I might have high blood pressure.

00:38This is recommended for mostly young people.

00:41Young people, but of course, if you don't have high blood pressure, why don't you eat this?

00:44Once in a while.

00:45Let's add a bit of achiote.

00:47So, Chef, Karjak Delight is really called Aligue Pasta.

00:50Yes, because our aligue is too fat, right?

00:55Of course, who doesn't have high blood pressure?

00:58But, it's delicious to eat.

01:00Of course.

01:02So, butter.

01:03Yes, butter.

01:04Butter and what we call achiote.

01:07Achiote.

01:08Then, garlic.

01:10Garlic.

01:11This one.

01:12What can be replaced with aligue?

01:14Just crab meat.

01:15Crab meat.

01:16Crab meat.

01:17Or shrimp.

01:18Right?

01:19Different kinds of seafood.

01:20Yes, different kinds of seafood.

01:21This is fish.

01:22This is eel.

01:24Eel fat.

01:26Right?

01:27Do you eat eel?

01:28No.

01:29I only eat eel.

01:30Really?

01:31What's your province?

01:32Talaba.

01:33My mom is from Cagayan de Oro.

01:34Oh.

01:35My mom is from Cagayan de Oro.

01:36On my father's side, in Tokunoshima.

01:38It's a small tropical island in Japan.

01:40Oh, Japan.

01:41Do you speak Japanese?

01:42Yes, I speak Japanese.

01:43Oh, really?

01:44You're my countrywoman.

01:47I'm really a Medigo.

01:49You did culinary in Japan, right?

01:51Yes.

01:52I worked there for about every three months.

01:54That's why you know how to speak Japanese.

01:57But I don't look like a Japanese, right?

01:58No.

01:59Then, onion.

02:01Onion.

02:02Chef, when did you first cook this dish?

02:04I cooked this when I was in the Diamond Hotel.

02:08Do you know who gave me this?

02:10Who?

02:11The former Prime Minister of Japan,

02:15Mr. Oboshi.

02:16I know him.

02:17Yes.

02:18He passed away.

02:19Did he like it?

02:20He passed away.

02:21He ate his Kare-kare rice.

02:22Is that the reason?

02:23No.

02:24What do you mean no?

02:25I made this because they like pasta.

02:27Yes.

02:28The Japanese like it.

02:29For seafood, right?

02:30Yes.

02:31Kani.

02:32Ebi.

02:33Ebi.

02:34All kinds of seafood.

02:35Okay.

02:36Let's put the...

02:37Aligay?

02:38Aligay.

02:39All of it?

02:40Yes.

02:42Karjak delight.

02:43Karjak delight.

02:44Yes.

02:46It smells so good.

02:47This is delicious.

02:48Okay.

02:49Let's put the pasta.

02:52Okay.

02:54Everything?

02:55Yeah.

02:56You're going to finish that?

02:57Yeah.

02:58Yeah.

02:59Yeah!

03:00Woo!

03:01Yeah!

03:02Woo!

03:03Oh my God!

03:07It's delicious.

03:09We'll just cook this for a while, right?

03:11Then we'll eat it right away?

03:12Yes.

03:14How do you know if the pasta is al dente?

03:17Yes.

03:18You just need to boil the pasta for 11 minutes.

03:21Exactly 11 minutes.

03:22Exactly.

03:23After that,

03:24you'll remove it and put it in ice-cold water.

03:28If you really want it to be al dente,

03:30that's the technique.

03:32And while we're cooking that,

03:35we'll make garlic bread.

03:37Okay.

03:39So let's put a little...

03:41white pepper.

03:43Here?

03:44Yes.

03:47So we're going to make...

03:48What's your special style, Chef?

03:50Me?

03:51For garlic bread?

03:52When I make garlic bread, I do this.

03:54I make it whole.

03:56Whole.

03:57Like this.

04:00Ah.

04:02Not one by one?

04:03No.

04:04If you want,

04:05for example,

04:06you have garlic and then you have basil.

04:09Yes.

04:10Then butter.

04:11Then you can open it.

04:13I made this already.

04:15It has garlic.

04:16Ah, it has garlic in it.

04:18Yes.

04:19Can you smell it?

04:20Yes.

04:21Where's the garlic?

04:22In the middle.

04:23In the middle.

04:24Right?

04:25So I don't need to add garlic.

04:27Two.

04:28You can finish two.

04:30Okay.

04:32Okay, Mara.

04:33Yes.

04:34This is ready.

04:35Okay, this is how you put it.

04:37This is what we're aiming for.

04:39Wow.

04:41This is it.

04:43Yeah.

04:44This is it.

04:45Yay.

04:47Look at that.

04:49Wow.

04:51It's delicious.

04:52Chef, every time you cook pasta,

04:53you always use this cooking sauce.

04:55Yes.

04:56I'm used to it.

04:57Because when I was in Japan,

04:58I went to Japan, right?

05:01This is what I learned there.

05:03This is the recipe.

05:04Yes.

05:05And this is garlic bread.

05:09Here you go.

05:12Wow.

05:13It's delicious.

05:14It's great.

05:16What?

05:21Okay.

05:22Then, of course,

05:23Bing, bing, bing, bing, bing, bing, bing, bing, bing.

05:25Okay.

05:26This is Kajak Delight Alighi Pasta.

05:28Yay.

05:30Yes.

05:31Let's eat.

05:32Let's eat.

05:33Yes.

05:42Yay.

05:52It's delicious.

05:53It's delicious.

06:00What are your comments on that?

06:01Are you going to make this at home?

06:04I'm going to make this at home.

06:06And my pasta is perfect.

06:08This is the type of pasta that I like.

06:12It's not too soft.

06:14It's perfect.

06:16So, 11 minutes and ice.

06:17Yes.

06:18Then, olive oil.

06:19Yes.

06:20Then, it's al dente.

06:21So, it's very simple to make, right?

06:22Yes.

06:23It's fast.

06:24It's fast.

06:25We made it in less than how long?

06:26Less than 5 to 10 minutes.

Chef Boy Logro and Mara Lopez’s Aligue Pasta is delicious and dangerous! | Idol Sa Kusina

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