Rhian Ramos will serve as Sous-Chef for Chef Boy Logro today while he gives a lesson on how to cook the Paella Valenciana!
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00:00Wow!
00:02Hello, hello, hi!
00:04Hello, hello, hello!
00:06Hello, hi!
00:10Mga honda!
00:12Mga honda!
00:16Takam na takam na ba kayo?
00:18Takam na takam na!
00:20Ang makakasama natin ngayon ay
00:22napapanood natin sa
00:24In The Limelights
00:26ng Geminius TV
00:28ng Sirihan Ramo!
00:34How are you, my dear?
00:36Hello, Chef Boy!
00:38Excited na excited talaga ako na pumunta dito
00:40kasi alam kong ang galing-galing yung chef
00:42Wow!
00:44Dalawang beses muna yata ako pinagluto before
00:46Yes, oo!
00:48So nalalaman yung unang kong ginawa na kumain ka rin
00:50Yes, at saka excited ako
00:52kasi alam kong marami din akong mapupulot na tip
00:54sa pagluluto dito
00:56Thank you very much!
00:58And kasama din natin ngayon ang mga hotel and restaurant management students
01:00ng St. Paul University
01:04Isang masarap na gabi sa inyong lahat
01:06dito sa Idol sa Kusina
01:08Wala kayong gagawin kundi
01:10Kumain na kumain!
01:16Spanish cuisine naman tayo ngayon
01:18Ang una nating gagawin
01:20ay ang Paella Valenciana
01:22Umpisa na natin Andrea
01:24Okay!
01:26Sige!
01:28So unang una
01:30ay ang bacon muna
01:32Ito po yung Macedon Bacon
01:34hindi ko nalit Macedon because yung cut
01:36cubes. Kasi kinakailangan yung
01:38katas ng bacon ay
01:40panalabasin natin bago natin lagyan ng
01:42oliva, olive oil
01:44Hindi nawala sa Spain
01:46celebration ang fiesta
01:48ng paella. Kung sa Pinoy
01:50ay hindi nawala ang
01:52Pancit Canton o Pancit Bihon
01:54Sa Spanish naman
01:56parang kung baga sa kultura nila
01:58hindi nawala ang
02:00paella Valenciana
02:02Islang, ano? Valenciana
02:04Alright!
02:06So hahalo-haloin mo lang yan at hihawin ko naman
02:08yung ating sibuyas
02:10Okay!
02:12Kaya sa bahay kinakailangan e
02:14pag gumawa tayo ng paella
02:16hihawin ka ng sibuyas wag kang tumingin
02:18Wala akong paluha
02:20Ang hirap naman no
02:22Bakit? Dahil
02:24practice lang naman po yun
02:2640 years na akong naghihiwa ng sibuyas
02:28Kaya wala na akong luha
02:30Naobos na
02:32Ang complete paella
02:34ay ang Valencia dahil may
02:36sangkap ng manok
02:38pork, seafoods
02:40at higit sa lahat
02:42yung tinatawag nating saffron
02:44The most expensive ingredients
02:46Right? Ito 250 na
02:48Okay na? Yes!
02:50Then lagi natin ng olive oil
02:56After the olive oil
02:58Lagi natin ng sibuyas
03:02Pagkatapos nilagyan natin yung sibuyas
03:04Ilagyan natin of course
03:06Yung aho, Spanish aho, diba?
03:08Garlic, manok
03:10Pork
03:12Ilagyan natin rin itong hipon
03:14Sa Spanish, ang tawag nito ay
03:16calamare
03:18Ang rice naman dapat gamitin ang caldos rice
03:20Kung wala naman, is Japanese rice
03:22Ah, pwede rin ang Japanese rice
03:24Alin din yung mas mura, Chef?
03:26Cost effective ako
03:28Pwede yung
03:30dinurado o sinanduming whatever
03:32Kung pampamilya lang
03:34Pero kung halimbawa naman, minsan ka lang magagawa, once a year ka lang gagawa
03:36Ah, kailangan special yan
03:38Okay? Okay ka lang?
03:40Nag-enjoy ka ba?
03:42Okay, sige. Then, paprika
03:44Paprika or
03:46paprika de bilbao
03:48Alam niyo, paprika ibig sabihin?
03:50Capsicum na hula
03:52na tinuyo
03:54Capsicum sa atin is
03:56bell pepper, diba?
04:00Wow, dami pa
04:02Madami yan
04:04Gusto mo, dagdagan natin
04:06Para mas marami
04:08Wala pa pala yon
04:10Tomato sauce
04:12Then, ilagyan natin yung
04:14sapo. Okay, so hinalo mo na
04:16Then, of course, the rice
04:18Ah, dyan na mismo
04:20Dapat mo dito talaga niluloto
04:22Natutunan ko ito when I was in Palma de Mallorca
04:24Ganda doon
04:26Galing ka ba doon?
04:28Hindi, nakapunta na once
04:30Talaga?
04:32Nagsushoot kami ng movie dati, Italy
04:34I Trust and Love You
04:36Rufa May, Mark Harris, ganun
04:38Lumaan kayo sa Alicante
04:40Nag-Spain kami, Italy, France
04:42Nakita ko yung Palma de Mallorca
04:44Ganda doon, ano?
04:46So, nandiyan na!
04:48Ito po yung tinatawag na paella stack
04:50So, mayroong saffron na kalahat
04:52yung nalagay doon
04:54And then, dilaw
04:56You can add a little bit of food colors
04:58na dilaw powder
05:00para may maganda. At nandiyan yung ulo ng hipon
05:02Nandiyan yung leeks
05:04Nandiyan din po yung silirin ng dahon
05:06Ang bango siya, eh!
05:08Siyempre, ah!
05:10Amoy palang ulam na, eh!
05:12Ito po ay
05:14sa salang natin mamaya-maya lamang
05:16Nakatikim ka naman ng original na paella?
05:20Hmm, hindi ba po?
05:22I mean, nakatikim na ako ng paella
05:24Tapos, yung pagpupunta
05:26kong Spanish restaurant
05:28Pero, parang mas marami ka pang ingredients kesa kanila
05:30Ah, yun!
05:32So, feeling ko, mas orego to
05:34Generous ang idols sa kusina
05:38Kasi pa. May budget!
05:40So, nandiyan na po
05:44Ngayon, lalagyan natin ng
05:46Salt
05:50Then, black pepper
05:52Okay!
05:54Nagulat ka ba?
05:58Nagulat ka?
06:00Medyo
06:02Magulat ka?
06:04Nanahimik na nga, natawan na lang ako
06:06Hindi niya kalahin libulihab, ano?
06:12Yes!
06:14Slightly spicy because of the paprika
06:16You love spices?
06:18Mahilig talaga ako
06:20Wow! Kaya nilagyan ko ng 1 kilo
06:28Yummy!
06:30Yung ulam
06:32Ngayon, ilalagyan na natin ang
06:34Rice palang ulam na siya
06:36Okay, help me
06:38Alam ko, naghugas ka kanina
06:40Yung clumps ko, binibiyak mo na
06:42Binibuka
06:44Kasi pagka nilagyan mo ganyan, minsan may buhangin
06:46Of course, we need the quality
06:48Kasi dapat, bubuka mo
06:50At, the most important, you have true amoy
06:52Kasi minsan may patay na
06:54You know?
06:56And of course, the crabs
06:58Ngayon, ilalagyan natin ang hipon
07:02Chorizo de Bilbao
07:04I like your accent
07:06Really?
07:08Yes
07:10I learned that in France
07:12Kapitbahay ng Spain
07:14Capsicum
07:16Red and green capsicum
07:20Kailang-kailangan, dagdagan natin yung stack
07:22Hindi po pwede yung
07:24Masyadong dry
07:26Pero sa pile niya, medyo
07:28Lutong-luto
07:30Pero juicy
07:32Bibitinin ko muna kayo
07:34Dahil, ibibake pa natin ito
07:36At habang binibake, gagawin ko
07:38Ang gambas al ajello