Aired (July 28, 2024): Chef JR Royol demonstrates how to achieve the Asian flavor profile that Ashley Ortega wants for her mixed seafood!
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FunTranscript
00:00So you were telling me that you're more on Asian, and you want it to be a bit spicy.
00:05Yes.
00:06You have a strong tolerance for spicy food.
00:07Don't make it too spicy. I want it to have a bit of kick to it.
00:11Okay, okay.
00:11That's what I want.
00:12Spice stays up.
00:14Alright.
00:14So what's next?
00:16Oh, this looks so good!
00:17So we have oyster, we have clams.
00:21Okay.
00:22We have, well, mussels.
00:24Okay, do you want them?
00:25Can we have shrimp?
00:27Okay.
00:27Shrimp, definitely, and maybe we have crabs.
00:32Yeah.
00:32Fun fact, I don't know how to eat crabs.
00:35You have to slice it for me, so I don't have patience to do it one by one.
00:39Oh my gosh, I'm so excited.
00:41Mm-hmm.
00:43So Asian.
00:44This is heaven for me right now.
00:46It's the same, it's like you brought a kid to the playground, that's how I feel.
00:50How many kilos of mussels do you want?
00:52Just a little bit.
00:53I'll ask for one kilo.
00:55Siguro for Asian, I would toss in lemongrass, siyempre chilies.
00:59Ginger.
01:00Ginger, yes, sure.
01:02A little bit.
01:03A little bit, and then just a contrast, siguro lemon.
01:06For color, I'll just put in red and green bell pepper.
01:14Lime.
01:14Lime.
01:15Yeah, let's have lime.
01:17I'll admit, the dish that we're preparing for Ashley is a bit challenging.
01:26Because it's not everyday that you're preparing fried mixed seafoods for someone.
01:31So she has a request that she wants the flavor profile to be on the Asian side.
01:36The key here in our dish is our preparation, or what we call our Nissan Plus.
01:42So while I'm boiling our water, because she also has a request for the mussels.
01:47The only way we can remove the mussels easily is if we let it par-cook.
01:54Let's cover this, and then more or less 3 to 5 minutes on that high heat,
01:59they should be open by that time.
02:01Let's just go back to our bell pepper.
02:13This is our bell pepper.
02:15So what I'll do is, I'll include the stalk in our crunchy bits.
02:42So we'll just let this cool, and then we'll prepare our shrimp and our squid.
02:48Of course, this won't be fried if we don't have our oil.
02:52And while we're heating our oil, this is our mussel.
02:57We've already cleaned it, removed the shell.
02:59Lightly seasoned only.
03:01And then our cornstarch.
03:04So once we've coated it with our cornstarch, let's just deep fry it.
03:12Let's put it on a plate.
03:27Let's move on to our squid.
03:42So before our squid heads are fully cooked, I'll move on to our shrimps.
03:49Let's put it on a plate.
04:09Then we're just going to use the same pan.
04:11Let's put our squid.
04:13Then, our bell pepper.
04:19Then, our shrimp.
04:25Then, our mussel.
04:27So we're just going to reduce that until we get the sauce consistency.
04:31Then, we're going to toss our mixed seafoods.
04:38So before our mussel is fully cooked, I'm just going to remove the stalk.
04:49So for me, this is the perfect consistency that I'm looking for.
04:54It's not totally brown yet.
04:57Let's just chase the chili that Ashley requested.
05:02In with our mixed seafoods.
05:06And then our colorant.
05:09Fire off.
05:10So just a little bit of oyster sauce.
05:15We can now serve.
05:18Thanks for watching!