Kyla and Chef Boy Logro spice up your meryenda with Nachos and Chili con Carne! | Idol Sa Kusina - video Dailymotion

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Nachos go hand-in-hand with Chili con Carne for the perfect meryenda! Let’s see how Chef Boy Logro and Kyla make their own version of this Mexican dish in this video!

Transcript

00:00Welcome back to our show, Idols in the Kitchen!

00:02Today, we'll be making a sudden visit dish.

00:06This is what we call,

00:07Nachos with Chili con Carne.

00:10Okay, Kaila, let's start!

00:11Alright!

00:12Okay!

00:13First of all, of course,

00:14we'll add some olive oil,

00:16garlic,

00:17and onions.

00:19Okay!

00:20For those who don't like onions,

00:22Chef, what's a good alternative?

00:24Okay!

00:25For sautéing.

00:26That's a good question, Kaila.

00:27You can use celery.

00:29Celery.

00:30Or leeks.

00:31I don't like leeks.

00:32Onions are still leeks.

00:33Ah, okay.

00:34Just use celery.

00:35So you'll be safe there.

00:36Okay.

00:37Or vinyl.

00:39What's that?

00:40It's like onions,

00:41but it's not like onions.

00:42It's like celery.

00:43Ah.

00:44Okay!

00:45Alright!

00:46We'll add our tomato.

00:48It still tastes fresh, right, Chef?

00:50Yes.

00:51It's different.

00:52I noticed that too.

00:53When we cook pasta,

00:55the taste is different.

00:57It's fresh.

00:58It's fresh.

00:59Yes.

01:00Because if it's canned,

01:01it has an aftertaste.

01:03Unlike if it's freshly canned.

01:05Okay?

01:06Yes.

01:07There.

01:08That's my favorite.

01:09Okay.

01:10That's your favorite, right?

01:11That's your favorite, right?

01:12Okay.

01:13Any kind of ground beef, right, Chef?

01:15It can be sirloin,

01:17ground beef.

01:18I don't like that.

01:19That's more delicious.

01:20Wagyu is better.

01:22Wagyu is expensive, right?

01:23Wow!

01:24But normally, in Europe,

01:26when they use this,

01:28chili con carne,

01:29they use tinderloin.

01:30Ah, okay.

01:31We'll add five spices.

01:35What are those?

01:36Five spices.

01:37Cumin,

01:38thyme leaves,

01:39rosemary,

01:40and then,

01:41ground powder.

01:43These are the thyme leaves.

01:46Okay.

01:47Then,

01:48our...

01:49What is it called?

01:51If I'm wrong,

01:52it's called bilip.

01:53Bilip.

01:54Ah, okay.

01:56That's why it's called bilip.

01:58It's just like bilip, Chef.

01:59It's just like bilip.

02:00It's just like laurel, right?

02:01Yes.

02:02Then,

02:03of course,

02:04we don't lose our chili powder

02:06or paprika.

02:07Okay.

02:08To make it red,

02:09we'll add paprika.

02:10Paprika or chili powder.

02:11Right?

02:12Chef,

02:13the question is,

02:14what does bilip do?

02:15What will it help with the dish?

02:17Oh my,

02:18bilip in our country,

02:19just like in the Philippines,

02:20we like to call it laurel.

02:22Yes.

02:23If adobo doesn't have laurel,

02:24if you cook it without laurel,

02:25it won't be complete.

02:26Yes.

02:27Because we'll boil the laurel.

02:29Yes.

02:30It's like when you cook,

02:31your day won't be complete

02:32if there's no laurel.

02:33Yes.

02:34And second,

02:35this is what we call

02:37dried basil.

02:39It smells good.

02:40Oh my,

02:41we use that.

02:42We use that.

02:43When we cook eggs,

02:45we add basil.

02:47The fresh or the...

02:48The...

02:49Powder.

02:50The dry.

02:51The powder, like that.

02:52Really?

02:53Yes.

02:54We didn't add salt.

02:55It's okay, right?

02:56Yes, it's okay.

02:57It's okay.

02:58Then, Kayla,

02:59when our kidney beans reach...

03:01This?

03:02Kidney.

03:03All of it?

03:04All of it.

03:05There.

03:06The kidney beans need to be cooked.

03:08It can't be hard.

03:09And we'll soak it.

03:10It can't be like that.

03:12It smells good.

03:13It smells good, right?

03:14Yes.

03:15You love hot?

03:16Yes.

03:17Yes.

03:18How about Kayla?

03:19You love hot?

03:20Yes.

03:21Yes.

03:22This one?

03:23Just two, right?

03:24Just two?

03:25Yes, just two.

03:26Or just one?

03:27Because we might burn our ears.

03:31So, that's two.

03:32No regrets, okay?

03:34You're all agreeable.

03:35They're sexy.

03:39Cinnamon.

03:40There.

03:41Stick.

03:43Cinnamon stick.

03:49Salt, yes.

03:50More, more.

03:52More salt.

03:55Then, black pepper.

04:00Good.

04:02More, more pepper.

04:03We added a bit of chicken stock.

04:05If you don't have chicken stock,

04:06you can add water.

04:08Water.

04:09This is an exercise, Chef.

04:10Yes.

04:13What is that?

04:14This is just chicken stock.

04:16Ah, okay.

04:17It's done.

04:19There.

04:20Right.

04:23There.

04:26There, right?

04:27Wait until it's a bit dry

04:28and the oil comes out.

04:31The juice of our beef.

04:36Okay.

04:38Where's your spoon?

04:40Oh, I already put it.

04:42Huh?

04:43Oh, wait.

04:44Okay.

04:46Wow.

04:48The aroma is so good.

04:49It's perfect.

04:55Is it okay?

04:56Yes.

04:57Are you sure?

04:58Yes.

04:59So there, it's delicious.

05:00Alright.

05:01Let's put it here.

05:03Of course, let's remove the bay leaves.

05:06Our, even the cinnamon stick.

05:09You might eat something.

05:10Wow, bro.

05:12This is so hard.

05:14This is so hard.

05:16You're right.

05:17It's hard.

05:22Chef, it's hot.

05:23Huh?

05:24No.

05:25It's not hot.

05:26I'm used to it.

05:27I'm already heat-proof.

05:28There.

05:29Here's another one.

05:30Okay.

05:31Now.

05:32Let's put it here.

05:33Is it okay?

05:34Just in the middle.

05:35There.

05:36Yes.

05:38Let's put it in the middle.

05:39It's delicious.

05:40All of it.

05:41It's beautiful.

05:42There.

05:43Here's our,

05:46Knotsauce.

05:47Let's put it on the side.

05:48There.

05:51Chef, let me help you.

05:52It's okay.

05:53Just put it on the side.

05:54On the side.

05:57Hey, this is perfect for parties.

06:00Now,

06:01Kayla, put the cheese on top.

06:06Okay.

06:07Wow.

06:08It's delicious.

06:09Put it until the Knotsauce.

06:10All of it, Chef?

06:11Yes, all of it.

06:12So that it's delicious.

06:13Yes, all of it.

06:14It's already paid for.

06:15There.

06:16Let's go.

06:17Just big tomatoes.

06:18Okay.

06:22Do you also like it?

06:24It looks like you're not breathing.

06:25You're doing this.

06:27They're already hungry, Chef.

06:28They're not breathing.

06:29It's like,

06:31They're all eating.

06:32You're all eating.

06:34There.

06:36Let's put it on top.

06:38There.

06:39Okay.

06:40Then,

06:41Let's put it here.

06:43There.

06:45I want to do this.

06:47Okay, Kayla, let's go.

06:48Okay.

06:49Okay.

06:50Okay.

06:51Ping, ping, ping, ping, ping, ping, ping, ping.

06:52Ping, ping, ping, ping, ping, ping, ping.

06:53Ping, ping, ping, ping, ping, ping, ping.

06:55Yes.

06:56Okay.

06:57Here it is.

06:59Nachos Chile con Carne.

07:01Let's eat!

07:11Yeah!

07:12Masarap siya, taman-taman yung anghang niya, tapos nalalasaan mo lahat ng ingredients.

07:18Sa lahat ng mahilig sa chips, pero ayaw ma-feel na guilty sa pagkain ng chips, this is perfect

07:27for you.

07:28Kasi at least kahit pang healthy siya, healthy.

07:30Ang meaty niya, cheesy, atyaka crunchy.

07:33Perfect.

07:34Nachos with chili con carne, it's very ideal for any type of party, especially cocktail

07:38party.

Kyla and Chef Boy Logro spice up your meryenda with Nachos and Chili con Carne! | Idol Sa Kusina

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