Ang pinamalengke mong pagkain, ile-level up ni food explorer Chef JR Royol sa kanyang bagong segment na Chef JR’s Paluto Express! Para sa buena mano nating leveled-up dish— Salted Egg Prawns at Seared Salmon Fillet with Kamote Mash! Panoorin ang video.
Hosted by the country’s top anchors and hosts, 'Unang Hirit' is a weekday morning show that provides its viewers with a daily dose of news and practical feature stories.
Watch it from Monday to Friday, 5:30 AM on GMA Network! Subscribe to youtube.com/gmapublicaffairs for our full episodes.
Hosted by the country’s top anchors and hosts, 'Unang Hirit' is a weekday morning show that provides its viewers with a daily dose of news and practical feature stories.
Watch it from Monday to Friday, 5:30 AM on GMA Network! Subscribe to youtube.com/gmapublicaffairs for our full episodes.
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FunTranscript
00:00 We couldn't have chosen Miss Suzy because of the many choices we have here.
00:04 How is this possible?
00:06 We're always excited when Chef JR comes to the studio.
00:10 Because it means he will cook for us.
00:12 So will Chef JR cook for us?
00:13 Well, we have chefs here.
00:15 Of course, it's really fun to cook with Chef JR.
00:18 But you know Miss Suzy, we're not just going to taste the food of our Food Explorer.
00:23 We also have chefs here at Chef JR's Paluto Express.
00:31 That's so exciting!
00:33 What will Chef JR cook for us?
00:36 Chef, go ahead.
00:37 You're so lucky if you get to cook with Chef JR.
00:39 Hi Chef!
00:40 Hello everybody! A blessed morning!
00:42 Hello! We're still here at Pasay Public Market.
00:46 For your Chef JR's Express Paluto.
00:51 Here are the ingredients.
00:55 As you can see, Pasay Public Market is really busy and lively right now.
01:00 And of course, Miss Suzy said that we're going to cook for a person who's in the market right now.
01:06 Come with me. I'll set up the ingredients and the pan.
01:10 We'll just look for someone to join us.
01:13 As you can see, we have a lot of options for seafood.
01:16 We're here at the seafood market area.
01:20 Good morning!
01:22 Good morning!
01:23 Good morning!
01:24 What are we buying today?
01:26 We're buying the okoy.
01:29 What are the ingredients of the okoy?
01:32 This is the okoy.
01:34 This is the krill or the small shrimp.
01:39 As you can see.
01:40 How many of these are you cooking?
01:44 I think we're cooking seven.
01:46 Seven of you are cooking.
01:48 What do you think we should upgrade?
01:53 I think we should upgrade the carrots.
01:58 The usual carrots.
02:00 But since we're serving the okoy, we're not just serving the okoy.
02:04 We're also upgrading the small shrimp or the krill.
02:11 Since we're here at the seafood section,
02:14 we'll order some prawns.
02:17 Is that okay?
02:18 Yes.
02:19 We'll order some prawns.
02:21 We'll get them ready.
02:22 Ma'am, how often do you cook prawns?
02:24 Come with me.
02:26 Sometimes.
02:27 Sometimes? It depends on the season.
02:29 At home, when the price is low,
02:33 we'll just cook prawns.
02:35 This is just right.
02:37 The pan is hot.
02:39 The order for prawns has arrived.
02:43 We're that fast.
02:44 We're here at the seafood section.
02:47 Let's go.
02:48 I'll show you how fast we're going to cook salted egg prawns.
02:52 Basically, we're just gonna put oil.
02:55 Since this is express, it should be quick.
02:58 While the pan is hot, we'll put the prawns.
03:04 We'll make a portion good for seven.
03:07 There.
03:08 Everything should be ready, especially the temperature of the pan.
03:14 As you can see, the color of the prawns changed.
03:18 This is the most important part of cooking.
03:22 The prawns should be cooked inside.
03:26 As you can see,
03:29 we're expressing our movement.
03:32 While the temperature of the pan and oil penetrates the prawns,
03:41 we'll put the butter.
03:44 At the same time,
03:46 we'll make the sauce.
03:50 From the simple size of the prawns,
03:55 we're making it into jumbos.
03:59 In a way, we're still leveling up the ingredients
04:04 in a simple yet gourmet dish.
04:08 We're just maintaining the temperature.
04:12 The sauce that will be added is the salted egg.
04:16 Of course, all of these are accessible in the market.
04:19 Let's just get the middle one.
04:21 If you want, you can add the white one.
04:25 This is the most seasoned part of the prawns.
04:30 Let's get some of it.
04:33 Of course, if you're trying to make simple dishes at home,
04:40 the contrast on color is very important.
04:43 Sometimes, the ingredients we're using don't have to be expensive.
04:47 But also, the way we play with the ingredients that can be used in our dishes.
04:53 I have here 3 egg yolks.
04:56 We used 3 eggs.
04:59 As you can see, it's bubbling.
05:02 At this point, we're sure that it's cooked.
05:07 There you go.
05:08 -Delicious! -How are you, ma'am?
05:10 -Delicious! -What's your name? I forgot to ask.
05:13 We're moving fast.
05:15 We're gonna add some garlic flakes.
05:20 And that's what we call color.
05:23 We're just gonna add some spring onions for the garnish.
05:32 There you go.
05:33 -Ma'am, how does it look? -Delicious!
05:36 -Is it good enough? -Yes, it's good.
05:38 And a bit of salt.
05:40 Here you go, Kapuso.
05:41 Our Salted Egg Prawns are ready.
05:45 Let's just plate it with the sauce.
05:49 Here it is.
05:50 Our leveled up Salted Egg Prawns.
05:54 -It's shaking. -With the help of the sauce.
05:56 -We now have Salted Egg Prawns. -Shrimp.
06:01 -Are you ready, Kapuso? -Wow!
06:03 We're gonna continue cooking here at Pasay Public Market.
06:07 I'll cook them later.
06:09 I'll just put them back in the studio.
06:11 Try it, Ma'am. It's still hot.
06:13 -Chef was so generous with the dishes. -She's lucky that she cooked them.
06:17 She bought small shrimps and made 10 of them.
06:21 Only here at Chef JR's Paluto Express.
06:25 Chef JR is a big fan of cooking.
06:29 What level up dish will he cook?
06:31 -Hi, Chef! -Vegetables but with meat.
06:33 -Let's see. -It's possible.
06:35 A blessed morning, Food Explorers!
06:40 Hello to all of you.
06:41 And yes, we're continuing our food adventure 'cause we're still here at Pasay Public Market
06:47 for Chef JR's Paluto Express.
06:51 We're here and we've already cooked some prawns.
06:54 Let's just call whoever will be cooking there.
06:58 -Whoever will be cooking-- -I'm gonna cook!
07:00 Ma'am is ready.
07:02 -Hi, Ma'am! Hello! Good morning! -Good morning to you, too!
07:04 A blessed morning, Ma'am. What's your name?
07:07 -Alicia Longalo. -Ma'am, Alicia.
07:09 Alicia, Ma'am. Thank you for joining me this morning.
07:13 -What did you buy, Ma'am? -Galunggong.
07:16 Galunggong. She has galunggong here.
07:18 What's the usual dish you cook for breakfast in Galunggong, Ma'am?
07:22 -Usually, it's just fried. -Just fried.
07:24 Of course, it's delicious. It's fresh.
07:26 -As you can see, the eyes are beautiful. -It's beautiful and fresh.
07:29 -How much is the Galunggong, Ma'am? -It's P170.
07:32 It's very affordable, Ma'am.
07:34 How many people do you have for breakfast?
07:38 -Four. -Four?
07:39 -Yes, Ma'am. -Okay.
07:40 Four portions of Galunggong.
07:41 Is it okay if instead of Galunggong, I cook Salmon for you?
07:47 -Sure. -Can I?
07:48 -To level up. -To level up?
07:50 How often do you cook Salmon, Ma'am?
07:53 -It's rare, but I like to taste it. -It's rare, right?
07:55 -Do you like Salmon? -Yes, Ma'am.
07:57 Okay. This is quick because this is a Paluto Express.
08:00 The pan should be very hot.
08:02 Just a little oil.
08:04 Wait. Let's just order Salmon.
08:07 There it is.
08:08 -Since we're here in the market, -It's beautiful.
08:11 our backup is ready.
08:13 Here. We have three Salmon.
08:17 Let's season it with salt and pepper.
08:21 As you can see, the pan is very hot.
08:23 That's okay.
08:24 That's what we're looking for, Ma'am.
08:26 So that it can cook faster.
08:29 Let's add some butter or margarine.
08:32 Whatever you have.
08:34 Let's put the Salmon skin side down.
08:38 Let's just sear it.
08:40 What's good about this cut is that it's easier to cook.
08:43 But if you want to make it for presentation,
08:45 you can also use a whole or filleted portion.
08:51 Let's just sear it.
08:53 -Do you think that's enough? -Yes.
08:55 -It's good, right? -Yes.
08:57 Since this is a fish, it will cook faster.
09:01 So basically, let's just sear it.
09:05 -It smells good, Chef. -Is it a winner, Ma'am?
09:07 -It's a winner. -Let's just add some salt and pepper.
09:10 Ma'am, we're not just giving you Salmon
09:13 because I know that any seafood will go well with this.
09:16 I've already boiled some sweet potatoes.
09:18 -That's our side dish. -Okay.
09:21 Right?
09:22 Here's our Salmon.
09:24 Since Salmon is a bit pricey,
09:26 we need to be careful with its cooking time.
09:29 So, just sear it quickly.
09:31 If you're doing this cut, you can flip it once every 1-2 minutes.
09:36 -Let's flip it. -Yes.
09:38 So that it'll cook properly.
09:40 We don't want this to overcook because it's a waste.
09:43 There.
09:45 Alright.
09:46 -Can you see how it's really floating in the oil? -It's really floating.
09:50 Yes.
09:51 One tip to know if your Salmon is cooked is
09:55 what we call the cooking grade.
09:57 And especially for Salmon,
09:59 we want to minimize the white part that's coming out.
10:03 Because if the white part is coming out,
10:06 it means that it's overcooked.
10:09 There.
10:10 Okay, it looks like it's ready.
10:11 -That's how quick it is. -That's how quick.
10:13 We can turn off the heat and let the residual heat
10:15 or what we call carry-over cooking
10:18 continue with the cooking.
10:20 We'll just flip it on the skin side again.
10:23 While it's technically resting,
10:25 here's our Sweet Potato Mash.
10:29 We'll just wear gloves.
10:32 Again, we've already boiled it earlier.
10:34 This is also very simple.
10:35 We'll mash it using a fork or if we have gloves,
10:39 we'll put it in a bowl.
10:42 We'll just add a bit of salt and pepper.
10:44 And to make it even more delicious,
10:46 we won't waste the oil that we used to cook the fish.
10:50 -Oh, that's it. -Yes.
10:51 Just a bit of it.
10:54 Then, we'll mash it.
10:56 That's the most important ingredient.
10:59 Then, we can now plate it.
11:02 There. It's ready.
11:04 Alright.
11:05 -Here. -Actually--
11:06 Even if we're using a fork, we can use a fork to plate it.
11:09 -We can do that. -Yes, we can.
11:11 But if you want to level it up,
11:14 this is the perfect way to do it.
11:17 We'll just plate it.
11:20 Then, we'll add the salmon.
11:25 We'll just top it off.
11:27 We should be careful with the doneness.
11:36 -You'll taste it, right? -Yes, sir.
11:38 It's not that hot anymore.
11:40 Again, like what we said earlier,
11:46 if you want to level it up, just add some color.
11:49 So, we'll just add a few leaves.
11:54 -Here. It's ready. -It looks appetizing, chef.
11:56 -Can I now? -Yes.
11:59 We'll let you taste it.
12:01 Of course, I hope it's appetizing.
12:05 How does it taste? Let's show them how the salmon is cooked.
12:09 -It's cooked perfectly. -Here.
12:12 Perfect.
12:13 It's cooked perfectly. How does it taste?
12:16 -It's so good. -Can I now?
12:17 -You can. -I'll taste it.
12:19 You're the winner.
12:20 So, our food adventure will continue.
12:22 And you never know, you might be the lucky ones to be the ones to cook.
12:25 So, tune in to your country's morning show,
12:27 where you'll always be the first to...
12:29 "Ulang Girig!"
12:32 [music]