Cooking Scallops in Casubha, the Pinoy Saffron! | Idol Sa Kusina - video Dailymotion

GMA Network

Saffron is the most expensive spice in the world! But since that is too out of reach, let us use Casubha to enhance the flavors of scallops!

Transcript

00:00What we're going to do is calok in kasubha cream soup.

00:04So chef, I have a question.

00:06How about, of course, if we have occasions

00:08where our guests are social, high-class.

00:12Yes.

00:12Do you want to make this dish a bit more social?

00:14How are you going to do that?

00:15Or make the dish better.

00:16Yes, exactly.

00:17First of all, let's put saffron.

00:20Okay.

00:21If it's social, saffron.

00:23Because when you hear the word saffron sauce,

00:25it's like, wow, it's expensive.

00:28But if Filipinos want something like what we're going to do now,

00:32they want something cheap,

00:34we're going to use kasubha.

00:36Kasubha.

00:37So it's like saffron?

00:40Saffron na lukal.

00:41Saffron na lukal.

00:42The saffron is important.

00:44Important.

00:45Important.

00:46Important.

00:47Important.

00:48Saffron.

00:49Saffron.

00:50Okay?

00:51So it doesn't have boundaries.

00:52It doesn't have a limit on what...

00:54It can be used.

00:55It can be used.

00:56It can be halaan.

00:57It can be tahong.

00:58It can be talaba.

01:00Isda.

01:02Anything.

01:03So earlier, this is the kasubha.

01:05Look at the color.

01:07That's it.

01:08You need to boil it in advance

01:10for it to have color.

01:12See?

01:13In the water.

01:14This is just the cream.

01:16What did you mix in there?

01:17Fresh cream.

01:18Now, if the fresh cream is expensive,

01:20and you really want to make it yourself,

01:22just like what you're going to do,

01:24you can add coconut milk.

01:26Right?

01:27This is the coconut milk.

01:28For example, this is the cream.

01:29I'll put it in there.

01:30For it to have color.

01:33Okay.

01:33It's like a korma, Chef.

01:34Yes, it's like a korma.

01:36Now, our wine and chicken stock are here.

01:39This is the chicken stock?

01:40Chicken stock.

01:41If you don't have chicken stock, you can use water.

01:43Okay?

01:45If it's chicken stock,

01:46should we...

01:47From the bones.

01:48How do I do it?

01:49From the bones?

01:50From the bones.

01:51So this is how I do it.

01:52So it won't be a waste,

01:54I'll make a rose first.

01:57I'll make a rose.

01:58There.

02:00Because if I'm going to cut it straight,

02:02it would be a waste.

02:03All I need is the smell of our lemon.

02:06So, one at a time,

02:08so it won't be thrown away,

02:09we'll make a rose first.

02:11There, see?

02:12Let's just put it here in our...

02:15It looks good.

02:16For it to smell good, right?

02:18Ah, okay.

02:20That's the reason why we put lemon.

02:23Now, let's put our scallop.

02:27Let's just put it.

02:28It's very simple.

02:30I have a chopstick.

02:32That's big.

02:33Chopstick!

02:35So how do you know if the scallop is cooked?

02:37Like this, it's already white and it's popping, see?

02:41It's like...

02:42It's cracking.

02:44That's right.

02:45When it cracks.

02:46Chef, what do you call this?

02:47Is it possible not to use wine?

02:50Of course, you can.

02:51Even if there's no wine,

02:52you can put some calamansi, vinegar.

02:55Don't put too much, okay?

02:57So it won't become an adobo.

02:58So, again, it's okay if there's no wine?

02:59It's okay if there's no wine.

03:00Plus vinegar, that's okay.

03:02That's why we put wine,

03:03because we're a bit classy,

03:05so the Filipinos will think that...

03:07They'll think of something.

03:08Hey, that's okay.

03:09We're not used to it.

03:11Yes.

03:11We should be used to it now.

03:12Our world has changed.

03:14Yeah.

03:15It's like you've changed.

03:16It's like we've changed, right?

03:18It's like we're computerized,

03:20like the internet back then was a machine,

03:22now it's a computer.

03:23It's like that.

03:24So, sometimes,

03:25we should also absorb new technologies.

03:27And that's where we should start,

03:28and that's where we should do well.

03:30That has a Filipino touch.

03:32That has a Filipino touch.

03:33Okay.

03:34Wait a minute, Enzo.

03:39Right?

03:40Yes, sir.

03:40You just have to line up all the bread.

03:43One line, sir?

03:44Just one line.

03:45I feel like we're going to put scallops.

03:46Scallops.

03:47Okay.

03:48Then, while we're waiting for this to cook,

03:50because it's already cooked,

03:52let's move it.

03:53And let's add olive oil, Enzo.

03:55Please.

03:56How much should I add?

03:57Just a little.

03:57That's enough, sir.

03:58There.

04:01There.

04:02So, now,

04:03to make it more flavorful,

04:05let's saute the garlic, Enzo.

04:06Okay.

04:07Let's add the garlic.

04:08Slightly brown, let's add the scallops.

04:11So, let's saute the garlic.

04:12This is just half blanched, okay?

04:19Delicious.

04:21So, it's slightly brown.

04:22Enzo, add salt.

04:24Here?

04:24Yes.

04:25Here's the salt.

04:32Okay, enough.

04:32That's a lot.

04:33Thank you, thank you.

04:34That's just a little.

04:35Black pepper.

04:38Wow.

04:39Great, great, great.

04:41Okay.

04:42So, it's here.

04:43It's already cooked.

04:44So, here's our cassava.

04:47You see, it's already creamy.

04:48So, let's just close it.

04:49Because it's ugly to eat when there are pieces of...

04:51But can we eat it when there are pieces?

04:53Yes, you can.

04:54You can.

04:55So, we just need to...

04:56Oh, and it's clean.

04:57Okay, there.

04:58Because we need to...

05:01...close it.

05:02Now, here's our sauce.

05:04Where's my chopstick?

05:05There you go.

05:06There it is.

05:08There you go.

05:09I like the so-called skewers.

05:12Bamboo skewers.

05:13What's that? Skewers?

05:14Skewers.

05:18Wow.

05:19So, just like that.

05:20One, two.

05:21Can I use a toothpick, Chef?

05:23You can use a toothpick, yes.

05:24Then, one.

05:28Higher.

05:29Oh, my gosh.

05:30One more, one more.

05:31Wow.

05:34One.

05:35One.

05:36Okay.

05:37Then...

05:38Give me the tomatoes.

05:39Okay.

05:40You thought, huh?

05:41That's better.

05:42Put the bread.

05:43Okay.

05:44Wow, you're good, Chef.

05:45Right?

05:47It's a success.

05:50Perfect.

05:52I'm so smart, my mom told me.

05:56I'm an idol, right?

05:57Wow.

06:00It's beautiful.

06:01It's beautiful, right?

06:02Okay, now.

06:03Okay.

06:04So, this is the sauce.

06:05You know what?

06:06Let's put it here.

06:07The sauce.

06:08Wow.

06:09Guys, let's saute the garlic first.

06:11Yes.

06:12Because the taste is there.

06:13Right?

06:14Okay.

06:16This is what we should eat.

06:19Taste both of those.

06:20Okay.

06:21I'll taste it too.

06:22Okay, Chef.

06:23This one.

06:27Wow, it's delicious.

06:29That's our master.

06:30It's magic.

06:31So, this is our lemon.

06:34You thought you're going to throw it away?

06:35No.

06:36I'm going to throw it away.

06:37We're going to make the color of your clothes.

06:40What do you call that?

06:41Right?

06:42What do you call that?

06:43What do you call that?

06:44What do you call that?

06:45Right?

06:46Chervilou.

06:47Rose, you didn't leave the tomato.

06:49It's a waste.

06:51Let's put it in the pot so that it's even.

06:53So that it rises.

06:54Right?

06:55Now.

06:56Yes.

06:57Just a little bit.

06:58Just a little bit.

06:59Just a little bit.

07:00You're going to eat it.

07:01But that's new.

07:02It's boiling, Chef.

07:03Yes.

07:04Of course.

07:05Look, it's so beautiful.

07:06It's really boiling.

07:07Creamy, creamy.

07:08Let's taste it.

07:09Game.

07:10We forgot to taste it.

07:11Enzo, where's your spoon?

07:12Here you go.

07:14Oops.

07:17Wow!

07:19I love it.

07:20I love it.

07:21Really.

07:22It's really good, I promise.

07:23I promise.

07:24It tastes like carbonara.

07:25Just a little bit.

07:26Yes.

07:27Just a little bit.

07:28I promise.

07:29There it is.

07:30Wow.

07:31There it is.

07:32Wow.

07:33Wow.

07:34Wow.

07:35Wow.

07:36Wow.

07:37Wow.

07:38Wow.

07:39Wow.

07:40Wow.

07:41Wow.

07:42Wow.

07:43Chef, you have a lot of fans here.

07:44Of course.

07:48I know that.

07:49Let's do it together.

07:50Now.

07:51Chef, what's missing?

07:52There's still something missing.

07:53Just relax.

07:54Just relax.

07:55This lemon, let's put it on the side.

07:56There.

07:57It's hot, I just forced it.

07:58There's a way.

07:59If there's none.

08:00If there's none.

08:01It's up to him.

08:02Right?

08:03All right.

08:04I don't like that.

08:05I don't like that.

08:06I don't like that.

08:07I don't like that.

08:08I don't like that.

08:09I don't like that.

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09:31I don't like that.

09:32I don't like that.

09:33I don't like that.

Cooking Scallops in Casubha, the Pinoy Saffron! | Idol Sa Kusina

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