Drew Arellano is amazed as Chef Boy Logro cooks Baked Salmon with Green Salad, Hainanese Chicken, and Steamed Tofu with Shrimp Mousse!
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00:00If you love to eat, here is your idol in the kitchen, Chef Pablo Boy Logro!
00:31Hello, hello!
00:33Hello, hello, hello!
00:35Hello, hello, hello!
00:45Good evening!
00:47Good evening!
00:52Have you eaten yet?
00:54Yes, we have eaten!
00:56Wow!
00:59Our guest today is none other than the award-winning host comedian, Drew Errigueno!
01:08I'm so happy!
01:10I can't believe it!
01:11I can't believe it!
01:12I can't believe it!
01:13I can't believe it!
01:21Chef!
01:22Hello!
01:23Alright!
01:25This is exciting!
01:26Exciting!
01:27Good!
01:28Good evening to all of you!
01:29A delicious evening for all of you!
01:31A delicious evening!
01:32A more delicious evening because we will be cooking with Chef Boy
01:35and we will be cooking delicious healthy food!
01:40Yes, right?
01:41Let's celebrate that!
01:43Of course, our guests today are from Datamex, Cartimar, Pasay!
01:49Wow!
01:53Chef Boy, I'm getting excited because I'm so excited!
01:56Wow!
01:57Drew, do you cook?
01:58What kind of dishes do you cook?
02:00Usually, I like Asian.
02:03Asian culinary.
02:05I use sesame oil, aster fry, and things like that.
02:08Wow!
02:09So, you're confident to cook today?
02:11Well, I'm confident to learn because you will be cooking.
02:14Okay!
02:15Alright, let's go!
02:16Let's start!
02:17Yes!
02:18Let's go!
02:21Let's go!
02:24A delicious evening for all of you!
02:27Here at Idol sa Kusina, you won't do anything if you don't…
02:30Eat healthy!
02:37What we will be cooking today is for those who are health-conscious like Drew.
02:43It's not true that just being healthy is not delicious.
02:45That's right!
02:46The first dish we will be making is the Baked Salmon with Green Salad.
02:54Let's start, Drew!
02:55Let's start, Chef!
02:56Okay!
02:57This is the salmon.
02:58You love salmon, Drew?
03:00I love salmon to love.
03:01So, you need to mash it so that when you hear or feel the sound,
03:07it means that you will get a sound.
03:09So, nothing.
03:10Okay, nothing.
03:11It's clean.
03:12Okay, good.
03:13So, let's cut it in half.
03:17Just two.
03:20Okay.
03:21Others add lemon juice to the salmon.
03:25To remove the fishy smell.
03:26Yes, to remove the fishy smell.
03:29Salt and pepper.
03:37Then, black pepper.
03:42Put it there.
03:43Okay.
03:44Okay, Drew.
03:45Let's add the mustard.
03:47Let's add the flour.
03:49Okay.
03:50Okay.
03:51Just one side.
03:52Just one side, okay?
03:53Yes.
03:54Can you see what I'm doing there?
03:56One, two, three.
04:00Now, frying pan.
04:01Frying pan.
04:02Let's add olive oil.
04:03You love olive oil?
04:04I love olive oil.
04:05Yeah.
04:06One kilo?
04:07One kilo.
04:08Just a little.
04:09Just a little.
04:10Okay.
04:11Okay.
04:12Now, we'll heat up the lemon juice.
04:14Hey, hey, hey.
04:15He's rubbing it again.
04:16Yeah.
04:20Then, we'll squeeze it.
04:22Lemon squeezer.
04:24Okay.
04:25Lemon squeezer.
04:28Lemon squeezer.
04:43There's nothing like that in the States, Drew.
04:45Can I take a picture with you now?
04:47Wow.
04:48Okay, okay.
04:50One, two, three.
04:51Smile.
04:52Good.
04:53Good.
04:58There's nothing like that in the States.
04:59Do you want to try?
05:00I want to try.
05:01Yes.
05:02Hold it.
05:03Hold it very well.
05:04Okay.
05:05Squeeze the lemon.
05:06Turn to the right.
05:08Slowly.
05:09Do you have hands?
05:10Hey!
05:13Good.
05:15Good.
05:16Right?
05:17The orange.
05:19The pomelo.
05:21The small one.
05:22They call it grapefruit.
05:24The small one.
05:26If you don't have a squeezer, just use a knife.
05:29Good.
05:30Do you know where I learned this?
05:31Where?
05:32In Egypt.
05:33In Egypt?
05:34Yes, in Egypt.
05:35When I was in Alexandra.
05:37Yes, I was in Alexandra.
05:38I was in Alexandra.
05:40We went to what they call the Swiss Canal.
05:45We traveled to Sardinia.
05:48We went to Mallorca.
05:50To London.
05:51To France.
05:52France to London.
05:54Yeah, we traveled with His Majesty.
05:56Now, is it hot?
05:59Yes, it's hot.
06:00Let's put it in.
06:01The first thing to put is the skin.
06:05Skin.
06:09When we put it in so that the skin comes off,
06:13let's put some brandy.
06:16There.
06:17Right?
06:18That's good.
06:19Right?
06:20That's good.
06:21That's good.
06:33Idol! Idol! Idol!
06:37Idol!
06:39Thank you, thank you.
06:41So, after the brandy.
06:46Chef, tell us why brandy?
06:47Why brandy in salmon?
06:48To get rid of the fishy smell.
06:50Definitely to get rid of the fishy smell.
06:51Okay.
06:52Right?
06:53Then, let's set it aside.
06:55There.
06:56We're balancing the cooking.
06:57Yeah.
06:58Once it's set aside,
07:00let's put it in the salamander.
07:03You can cover it.
07:04Just cook it there.
07:05Okay.
07:06Salamander.
07:08This is the salamander.
07:09The flame is on top.
07:12There.
07:13The flame is on top.
07:14If you don't have a flame,
07:15you can just cover it and grill it until it's cooked.
07:18If you don't have a flame,
07:19you can place it in the oven.
07:22Right?
07:23How fast is it, Chef?
07:24This is about 5 to 6 minutes.
07:265 to 6 minutes.
07:27Yes.
07:283 minutes on the other side.
07:293 minutes on the other side.
07:30It's cooked.
07:31While we're waiting in the oven,
07:33the salamander,
07:34we'll make the sauce.
07:35So, we have the bell pepper.
07:37Brunois.
07:41And, of course, the green bell pepper.
07:43Chef, what's the difference in taste?
07:45Green bell and red bell.
07:47It's the same.
07:48Okay.
07:49Because they're both bell pepper.
07:51Okay.
07:53You're right.
07:55The difference is the color.
07:56It's just the color.
07:57Yeah.
07:59It's like that.
08:00But you're handsome.
08:01It's like that.
08:03You're good.
08:05Are you Chinese?
08:07I'm just kidding.
08:08I'm wearing makeup.
08:10Okay.
08:11Then, the tomato.
08:13It's a Brunois tomato.
08:14Without seeds.
08:19Without seeds.
08:20Yes.
08:23Sorry.
08:28Why are there no seeds?
08:30Because
08:31especially those who are health-conscious,
08:33they don't like seeds.
08:35Because of arthritis.
08:38It takes a long time for the tomato seeds to dissolve.
08:48Then, the onion.
08:51Did it hit your head?
08:52No.
08:55Then, the onion.
08:56Of course, again,
08:58the Brunois.
09:01Okay.
09:08Show off!
09:16Yeah?
09:18Don't you get scared, Chef?
09:19What happens if you don't look?
09:21That's called suicide.
09:29See?
09:31Thank you!
09:35Because if you don't commit suicide,
09:37nothing will happen to you.
09:38Okay.
09:39Now,
09:40there it is, right?
09:42Let's see.
09:43Let's flip our fish.
09:44Let's flip it here.
09:46Wow.
09:47It's not cooked yet, right?
09:48Not yet.
09:49Beautiful.
09:50Beautiful.
09:51Brownish color, right?
09:52Brownish color.
09:53Then, I have to put it back
09:55about three minutes more in the salamander.
09:58And when it's cooked,
09:59it should be served right away.
10:01Three minutes more.
10:02Okay.
10:03While we wait for that,
10:04Drew,
10:05of course,
10:06let's make the sauce.
10:07A little bit of butter.
10:08So, I'm going to do, Drew.
10:09Then, of course,
10:10the black olive.
10:11Almost done.
10:12Yeah.
10:13I feel that the salmon
10:14is already done.
10:17It's very nice now.
10:19See that one?
10:20Wow.
10:21It's already black in here.
10:22It's already cooked.
10:24I love this one.
10:25It's brown.
10:26Okay, Drew.
10:27Yes, Chef?
10:28Then, from the salamander,
10:29let's put
10:30white wine.
10:31White wine.
10:32Yeah.
10:34Yeah.
10:36Yeah.
10:38Yeah.
10:40To make it more glossy,
10:41shiny,
10:42our salmon.
10:43So, you put brandy earlier,
10:44Chef,
10:45and now,
10:46white wine.
10:47Yes.
10:48Let's put a little salad
10:49or garnish.
10:51Any lettuce that you like.
10:53I'm cutting tomatoes.
10:55Chef, you're the best.
10:57It's a very nice color.
10:58Very nice.
10:59Golden brown.
11:00Very nice color.
11:02So, the sauce,
11:03as you can see,
11:04it's not too oily
11:05because the butter is melting.
11:08I have to cut a little
11:09slice of lemon.
11:10Slice of lemon.
11:11Yes.
11:12Lastly,
11:13is the
11:14parsley.
11:16Oh, no.
11:17Again?
11:21Come on.
11:22Come on.
11:23Yes.
11:24At the same time.
11:25Ladies,
11:26take salmon
11:27with green salad.
11:28Not all the time.
11:29No, no, no.
11:31Salmon salad.
11:32Salmon salad.
11:34No, no, no.
11:56Coming up next,
11:57Hainanese Chicken.
11:59Don't leave.
12:00We'll be back with
12:01Idol sa Kusina.
12:04Welcome back to
12:05Idol sa Kusina.
12:07Are you hungry?
12:09Yes, we're hungry.
12:16Okay, no problem.
12:18Our next dish is
12:20Hainanese Chicken.
12:22Let's see
12:23what we have here.
12:25Hainanese Chicken.
12:27Let's start.
12:28Drew.
12:32This is the chicken.
12:34The chicken needs to be
12:35clean.
12:37To make it look clean,
12:39rub the whole chicken
12:40with salt.
12:42Rub the skin.
12:44After that,
12:45pat dry.
12:47The origin of Hainanese Chicken
12:49is from Hainan, China.
12:51But you can also
12:52find it in Malaysia,
12:53Singapore, and Thailand.
12:54So, let's put
12:56onion leaves.
12:59Then, we'll press
13:00the garlic like this.
13:02This is ginger.
13:03Ginger.
13:04Sibuyas Tagalog.
13:05Let's put it in.
13:07Sibuyas Tagalog.
13:09Spring onion.
13:10Spring onion.
13:11Okay.
13:12Sesame oil.
13:13Let's cut it here.
13:15Okay.
13:16Put it in.
13:17So, there's a little hole again.
13:18Yes.
13:19You're really good at this.
13:20Yes, I am.
13:21Hahaha.
13:23That's enough.
13:24Okay.
13:26You don't have that in the States?
13:27No.
13:28Only in the Philippines.
13:29See?
13:30Okay.
13:32Let's do it like this.
13:34Huh?
13:35It's done.
13:38Let's put it in the water.
13:40We don't need to wash it, right?
13:41No.
13:42Let's put it in there.
13:43Okay.
13:44Then, we'll boil it
13:45for about 30 to 40 minutes
13:46or 45 minutes.
13:48Earlier,
13:49I made this.
13:50Of course,
13:51this is 30 to 40 minutes.
13:52So, don't go home
13:53until later in the day.
13:54The oil from the chicken
13:55has really oozed out
13:56from the broth, right?
13:57Yes.
13:58So, this is it.
13:59Wow.
14:00Let's put it in.
14:03There.
14:04Okay.
14:05Wow.
14:06To taste the doneness of the chicken,
14:07the juices from the thigh
14:08and
14:09it should be
14:11clear
14:12when
14:13you poke it like that.
14:16Okay.
14:17See?
14:19It's okay now.
14:20Now,
14:21because of that,
14:22let's put it aside
14:23and we'll cook the rice.
14:25When cooking the rice,
14:26we'll use
14:27its juices.
14:28So,
14:29I'll cut
14:30the leeks
14:31a little bit.
14:32Just the white part.
14:33Just a little bit.
14:34Oil.
14:35Smell it.
14:36Mmm.
14:37Mmm.
14:38Put the stock in.
14:39Okay.
14:40There.
14:41Let's wait for about
14:4215 minutes.
14:43Okay.
14:44So, Drew,
14:45let's boil the chicken first.
14:46Yes.
14:47Let's remove the wings.
14:48Mmm.
14:49Okay.
14:50It's fast, right?
14:51It's soft.
14:52It's soft, right?
14:53Wow.
14:54Let's remove this.
14:55Oh.
14:56We're not throwing anything here.
14:57Oops.
14:58It's soft, right?
14:59Oh.
15:00Oh.
15:01Wow.
15:02Wow.
15:03It's very juicy.
15:04There.
15:05This is how you debone chicken
15:06about 10 minutes, right?
15:09Oh.
15:10Oh.
15:13So, it's like a cross, right?
15:14Yes.
15:15So you can remove
15:16the drumstick bones
15:17faster.
15:18Yes.
15:19It's a technique.
15:20And then the thigh bones.
15:21Yes.
15:22It's really very juicy.
15:25Then,
15:26pull it slowly.
15:29Mmm.
15:30It's hot.
15:31This is how you debone it.
15:35In China,
15:36when you make this,
15:37there's no throwing.
15:39There's no throwing.
15:41Oops, sorry.
15:42It's okay.
15:43It's a factory defect.
15:46It's a factory defect.
15:47It's a factory defect.
15:48Yeah.
15:51Oh.
15:55This is the chicken breast.
15:56Yeah, chicken breast.
15:58It's clean, right?
15:59It's clean.
16:00I'll clean it a bit.
16:01There.
16:02It's white.
16:03And then,
16:04you remove
16:05all of this.
16:07There.
16:08I told you,
16:09there's no throwing, right?
16:10Yes.
16:13Can we use that?
16:14Yes.
16:15Do you serve that too, Chef?
16:17I serve all of that.
16:18Ah, okay.
16:19Watch this.
16:20You'll be happy with this.
16:22I told you,
16:23there's no throwing in China.
16:24There's no throwing.
16:25Yes.
16:27All of that is removed.
16:28All of that.
16:30The beauty of this Hainanese,
16:31if there's,
16:32like this, VIP,
16:33so you debone it.
16:34If it's not VIP,
16:35you add the rice.
16:36That's it.
16:37What's VIP?
16:38A very important person.
16:40There.
16:41For VIP.
16:42Yes, for VIP.
16:43Okay.
16:44So,
16:45I really remove it.
16:46Because if there's a bone,
16:47if you're a rich person,
16:48you'll be happy
16:49for a long time
16:50so you won't regret it.
16:51The millionaires,
16:52who are really rich,
16:53only have a little regret.
16:54You know,
16:55our business tomorrow
16:56is to like this.
16:58Thank you, Chef!
17:03You're right, right?
17:05If you're wasting time,
17:07Yes.
17:08this bone,
17:09it'll take a long time
17:10to be deboned.
17:11I'll get some rice.
17:12It'll take a long time.
17:13If you're rich,
17:14hmm,
17:15only a little regret.
17:16Okay.
17:17See?
17:18It's gone.
17:19It's all gone.
17:20You know,
17:21there's a technique
17:22on why it looks good.
17:23Yes.
17:24It's like this.
17:25These bones,
17:26and the ones before,
17:27where are they?
17:28There.
17:29Why are they separated?
17:32There?
17:33Yes.
17:43Okay.
17:44Okay.
17:45These ends,
17:46end cut.
17:47There.
17:48There.
17:49You'll get a good shot.
17:50The breast at the last.
17:51Okay.
17:57There.
17:58And then,
17:59here,
18:00see?
18:01Slice.
18:02Slice.
18:03Slice.
18:04Slice.
18:05Slice.
18:06Slice.
18:07Slice.
18:08Slice.
18:09Slice.
18:10Slice.
18:11Slice.
18:12Slice.
18:13Slice.
18:14That's familiar to me.
18:15When you serve Hainanese chicken.
18:17Yes.
18:18There.
18:19If you look,
18:20that's a whole chicken.
18:21Yes.
18:23Wow.
18:24It's really a whole chicken,
18:25Chef.
18:26One,
18:27two,
18:28three,
18:29four,
18:30five.
18:32There.
18:35Yeah.
18:36Yeah.
18:43Yes.
18:46Okay.
18:47Drew, I think?
18:48Yes.
18:50Yes.
18:51Chef, I'm going to taste it.
18:52Let's taste it.
18:57Drew,
18:58let's taste it.
18:59Let's taste it.
19:00Yes.
19:02You get it, right?
19:03Yes.
19:06It's still smoking.
19:07Yes.
19:08It's sticky.
19:09Yes.
19:10It's a bit greasy.
19:11Shiny.
19:12It's perfect for Hainanese chicken.
19:23You go first.
19:24You go first.
19:25Good, good, Chef.
19:26This is how you do it.
19:27Don't,
19:28when the chicken is close,
19:29give it to him.
19:31Okay.
19:32Now, we're going to make
19:33a brunoise of leeks.
19:35This is the style.
19:38To make it fast,
19:39like that,
19:40you can do it
19:41the other day.
19:42That's why it's called pakiyawan.
19:43You get that.
19:44Okay.
19:45See?
19:46There.
19:54Yeah.
19:55That's it.
19:56Yeah.
19:57That's how you do it.
19:58Yeah.
19:59That's it, Chef.
20:00Yes.
20:01It's brunoise, right?
20:02Okay, brunoise.
20:04Huh?
20:06Let's put it here.
20:10So, everything is here.
20:12What we need is
20:13to boil
20:14very hot
20:15chicken oil
20:16or manteca.
20:17Okay.
20:18Let's put salt.
20:19Then, black pepper.
20:20There.
20:21Then, sugar.
20:22Chinese wine.
20:23It's smoking, right?
20:24Yes, it's hot.
20:25So, there.
20:26Let's put it here.
20:28Let's put it here.
20:30Did you hear that?
20:31There.
20:33There.
20:34Then, mix it.
20:36Mix it?
20:37There.
20:39Mix it.
20:40Don't stop.
20:41Yes.
20:42Smell it.
20:43It smells good, right?
20:44It smells good.
20:45Wow.
20:46Amazing, really.
20:47Amazing.
20:48Amazing.
20:49Okay.
20:50Let's plate it.
20:55Oh, my God.
20:56This is
20:58heaven.
20:59Oh, yes.
21:02OMG.
21:03I'm sorry.
21:04Oh, our God.
21:05Oh, our God.
21:07We'll do the garnish, too.
21:08Uh-huh.
21:15There.
21:16This is very nice.
21:17Oh, wow.
21:19Oh, yeah.
21:23Then, lastly,
21:24the cilantro.
21:26Or kimchi.
21:28Where's my knife?
21:29There you go.
21:30Okay.
21:31Can you hold like this, please?
21:33Sure.
21:34All right.
21:38Okay.
21:40Ping, ping, ping, ping, ping, ping, ping, ping, ping.
21:43Here it is.
21:44Hainanese chicken.
21:45Are you ready to eat?
21:50Let's eat.
21:55Let's eat.
22:18Coming up next,
22:19Magic Steamed Tofu with Shrimp Mousse.
22:22Welcome back to
22:23Idol sa Kusina.
22:26Welcome back to
22:27Idol sa Kusina.
22:28Are you excited?
22:35As promised,
22:36the next dish we're going to make is
22:38Magic Steamed Tofu with Shrimp Mousse.
22:41It's a long name, isn't it?
22:43I just made it up.
22:45It's just tofu and shrimp.
22:47But there's magic
22:48because there's
22:49Maggi Magic Sarap.
22:50Yes!
22:52Sarap is shining
22:53because of Maggi Magic Sarap.
22:56Are you excited?
22:58We're excited!
23:02Okay, let's start.
23:05Okay.
23:06Let's put everything here.
23:08Cheese nuts.
23:11And the shrimps.
23:14We need to crush
23:16one tablespoon of rice wine.
23:18Okay.
23:19Egg.
23:20Of course,
23:21it doesn't taste good
23:23or incomplete
23:24without
23:27Maggi Magic Sarap.
23:33Let's put it here.
23:39Because of Maggi Magic Sarap,
23:41the taste of our
23:43Magic Steamed Tofu with
23:46Shrimp Mousse
23:48Let's continue.
23:51Okay.
23:54It's ready.
24:00Of course,
24:01we're going to put
24:04cornstarch,
24:05but not in the bowl.
24:06Not here.
24:07Okay?
24:11Let's put it here.
24:15Use a spatula
24:16to mix it.
24:20Okay.
24:22We're going to put
24:24cornstarch.
24:30Usually,
24:31when we say healthy
24:32or nutritious food,
24:33it's lacking in deliciousness.
24:35But this is
24:36healthy
24:37but very delicious.
24:39Especially,
24:40when Maggi Magic Sarap
24:42combines
24:43the natural flavors
24:44of our
24:45ingredients.
24:52Okay.
24:53It's ready.
24:55It's good.
24:56It's not too
24:57thin
24:58and not too thick.
24:59Now,
25:00I'm going to
25:01make a hole in the tofu.
25:03You can use a spoon
25:04or a Parisian bowler.
25:07Okay?
25:08Or a melon bowler.
25:10In the middle.
25:12Okay.
25:14You have to be careful.
25:18It can't be too
25:19crumpled.
25:27You can serve this
25:28to anyone
25:30because it's healthy.
25:32Now,
25:33we're going to put
25:34shrimp mousse.
25:37Are you ready?
25:39We're ready!
25:41Woohoo!
25:47No one is cheating.
25:50Very serious.
25:52It's ready!
25:53Okay.
25:54We're going to put
25:55our tofu
25:57in our steamer.
25:59Okay.
26:00We're going to cover it.
26:02Okay.
26:03We're going to cover it.
26:05After 5 to 10 minutes,
26:07it's ready.
26:09Our
26:10magic
26:11steamed tofu
26:12with shrimp
26:13mousse!
26:19We're going to make
26:20the sauce
26:21for our
26:23steamed tofu.
26:244 tablespoons
26:25of water.
26:27And 1 tablespoon
26:28of soy sauce.
26:29And we're going to
26:30add brown sugar.
26:31Then,
26:32lastly,
26:33the sesame oil.
26:34It's here.
26:35Let's put it aside.
26:37Now,
26:38while we wait
26:39for our
26:40viewers
26:41to watch
26:42our show,
26:43we're going
26:44to put
26:45the garlic
26:46to make it
26:47more delicious.
26:48To make it
26:49look good,
26:50we're going
26:51to put
26:52the garlic
26:53around the tofu.
26:54Because it's
26:55not just
26:56delicious,
26:57it should
26:58make you
26:59fall in love.
27:01Then,
27:02to complete it,
27:03of course,
27:04we're going
27:05to put
27:06green.
27:071,
27:082,
27:093.
27:12Can you see me?
27:17Wow!
27:19It's cooked!
27:22We should
27:23use a spatula.
27:25You can't do that.
27:39Here you are.
27:41It's moving.
27:47Of course,
27:48we're going
27:49to put
27:50the sauce
27:53to make it
27:54more delicious.
27:56Okay.
27:57Let's put it
27:58aside.
28:02Okay.
28:03Let's put
28:04the…
28:05Yes!
28:06Okay, Jeff.
28:07Bing,
28:08bing,
28:09bing,
28:10bing,
28:11bing,
28:12bing,
28:13bing,
28:14bing.
28:15Here it is.
28:16Magic Steamed Tofu
28:17with Shrimp Mousse.
28:18It looks
28:19delicious
28:20because of
28:21Maggi Magistarap.
28:22Are you
28:23craving for it?
28:24Yes!
28:25Yes!
28:26Yes!
28:27Yes!
28:28Yes!
28:29Yes!
28:30Yes!
28:31Yes!
28:32Yes!
28:33Yes!
28:34Yes!
28:35Yeah!
28:36Yeah!
28:37Yeah!
28:38Yeah!
28:55Do not leave.
28:56The idols
28:57will return
28:58to the kitchen!
29:00Sunay,
29:01three votes for
29:02Health Cautious
29:03for our contestant
29:04There's a baked salmon with green salad.
29:07Its secret is in the perfect timing so that it doesn't overcook.
29:12The Hainanese chicken.
29:14The secret is in the boiling.
29:16Slowly, on low heat so that the chicken doesn't harden.
29:23And finally, we also have a magic steamed tofu with shrimp mousse.
29:28It really makes the dish more delicious because of the MAGGI® Magic Sarap.
29:34The MAGGI® Magic Sarap enhances the flavors of seafood like shrimps.
29:39And just a reminder, don't just move the tofu because it will explode.
29:46You need tender loving care.
29:50And thank you to Drew Arellano.
29:54And thank you to the HRM students of Jatamex Kartimar, Pasay.
30:00Are you full?
30:01We're so full!
30:08Always remember, before a happy eating, you need to have a happy cooking.
30:12You too, if you're not an
30:15Idol in the kitchen!
30:19Where you won't do anything if you're not
30:22Cooking!
30:26See you next Sunday!
30:28You have dinner date with Idol sa Kusina!
30:33Idol sa Kusina would like to thank the following
30:35Aristorn
30:37GE Appliances
30:39GERDOS
30:41Union Home Appliances
30:43Your dependable home partner
30:45Fashion Chefs
30:47Sogo Home and Office Center
30:49Savers Appliance Depot
30:51Destiny Paint
30:52Multimag International of the GUMECO Group of Companies
30:58Thank you for watching!