Because spicy dishes are her favorite, Rhian Ramos feels honored to be catered to by Chef Boy Logro! One of these spicy dishes is Gambas al Ajillo!
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00:00Welcome back to Idol sa Kusina!
00:03Now, while Paella Valenciana is being baked,
00:07our next dish is a dish that can be eaten with rice.
00:12It can also be eaten with bread.
00:15This is Gambas al Ajillo.
00:18Let's start, Rian!
00:20I'm excited. Yes!
00:22First, let's marinate the shrimp.
00:27Oh, you're marinating it.
00:28Yes.
00:30Lemon juice.
00:33Then, garlic.
00:36Salt.
00:40Paprika.
00:44Then, of course, we'll add olive oil.
00:46So, Spanish food is really paprika-y.
00:49Yes, paprika-y.
00:50Olive oil.
00:52Olive oil.
00:53Okay, hot Spanish appetizer that you can find in bars,
00:57in Spain, and other places around the world.
01:01What does it mean?
01:02Al Ajillo means spicy garlic.
01:06Rian!
01:07Taste it.
01:13I'm really lucky that I'm in the episode that's all spicy.
01:17Yes, because I researched what you like.
01:23Oh, I'm so good.
01:25This is what our King of Jordan really likes, King Hussein.
01:29When he was still alive, he was in the Sultanate of Oman.
01:33He became my guest.
01:35He said, wahalwa.
01:37Wahalwa means very, very delicious.
01:41Wow!
01:42It's not just delicious.
01:44Yes, it's not just delicious.
01:45Very, very delicious.
01:47This is your favorite Gambas.
01:49Yes.
01:50Okay, so let's start with the garlic, Rian.
01:53Our chips.
01:56Can I have my chopstick, please?
01:58Where is it?
01:59Over there.
02:00Behind you.
02:01Here you go.
02:02Thank you very much.
02:03Be careful.
02:04Yeah, it's very hot.
02:09Joke, joke.
02:10All right, so again, we'll add...
02:13What's this?
02:14Vinegar.
02:15Wine vinegar.
02:16Okay, Rian.
02:17Rian, you made a mistake again.
02:19There you go.
02:20So olive oil, please.
02:22Kindly pour over.
02:23Is this it?
02:24Pour over.
02:27It's good that you're here.
02:28Go ahead.
02:29Go ahead.
02:30All right.
02:31Good.
02:32Then, we'll make the rice.
02:34Garlic rice.
02:36That's what's delicious.
02:40Garlic rice.
02:41Then, rice.
02:43Delicious.
02:48So...
02:49If you can only see this, that means there's more.
02:51All right.
02:52Yeah.
02:56All right.
02:59There's more.
03:00It's your turn.
03:01Yes.
03:02You're all ready.
03:06So this garlic, wow, it's delicious.
03:10There's more, right?
03:13Wait a minute.
03:15Dancing chef.
03:18There are stunts.
03:20This is garlic rice.
03:22So it's ready.
03:24We'll make gambas.
03:25Again, olive oil.
03:26While I wait for it to heat up, we'll make...
03:31Do you know what this is?
03:32Origami?
03:33Just kidding.
03:35What are we going to do?
03:37It's simple.
03:38You just do this.
03:39You just cut it.
03:40You just cut it.
03:42Nothing.
03:43Just angry.
03:48Do you always bring that small knife?
03:50I bring it.
03:51It's like a washing machine.
03:52It's scary.
03:53You just put it here.
03:54Ah, okay.
03:57Sizzling plate.
03:58So later, the whole area of our studio will be...
04:02It's moving.
04:03It's moving, right?
04:04Yes.
04:05This is the brush.
04:06If you have a sizzling plate, don't use a brush.
04:09Because the brush gets hot easily.
04:11So by the end of the day, you'll buy a new one the next day.
04:15This one, even if it's one week or two weeks, you won't have a problem.
04:19It'll still smell good.
04:21There.
04:22Don't burn it.
04:24It smells good.
04:25I promise.
04:27Do you smell it?
04:28Wow, it's my first time to see that.
04:29Because...
04:30That's new.
04:31That's really new.
04:32I'm the only one who has that in the whole world.
04:34No, just kidding.
04:35We'll put banana.
04:36Why?
04:37So that the rice won't get burnt.
04:41Okay, let's put it together.
04:43So that it'll smell good.
04:46That's so cute.
04:47Is it cute?
04:48Then, garlic.
04:50There.
04:52So, it's already Gambas.
04:53That's also Brandy.
04:55Gambas.
04:56Okay.
04:57Oh, Chef, you know this is you.
04:59Is it me?
05:00Okay, Brandy.
05:01Yahoo!
05:03Alright!
05:08Yay!
05:10Woohoo!
05:11Wow!
05:14It's flying.
05:15It's like camping.
05:17Do you know why it's like that?
05:19Because this is shrimps.
05:22Malangsa.
05:23If there's a brandy that's flying, it means it's being cooked.
05:25Look at the colors now.
05:27Beautiful, right?
05:28It's beautiful.
05:29It's beautiful, right?
05:30It's really a presentation, Chef.
05:32It's beautiful.
05:33Of course.
05:35Oh, salt.
05:36Alright.
05:41Black pepper.
05:42There.
05:44Oh, it became Oblong Rice.
05:46That's the technique.
05:48Let's put it there.
05:55It smells good.
05:57It smells good, right?
05:58Mmhmm.
05:59Then, of course, the sauce.
06:00Woo!
06:01Yes!
06:02Yay!
06:03Okay.
06:04So.
06:05There.
06:07I'm going to ping, ping, ping.
06:08Okay, so ping, ping, ping, ping.
06:09Ping, ping, ping, ping.
06:10You have your Gambas a la Helio.
06:14Okay.
06:19Wow!
06:20Yes!
06:22Are you getting hungry?
06:24Yes, we are.
06:27We're going to serve this with Paella Valenciana.
06:30Let's take out our Paella Valenciana.
06:33Okay.
06:35I'm just going to get our Paella from the oven.
06:36Okay.
06:38There.
06:42Wow.
06:44I can smell the Paella.
06:45You can smell it?
06:46Mmhmm.
06:47Let's put it here.
06:50Yes!
06:51Yay!
06:54Paella.
06:55It's beautiful, Chef.
06:56It's beautiful?
06:57It's beautiful.
06:58Let's put it here.
06:59Be careful.
07:00It's really hot.
07:02Hard-boiled egg.
07:03Oh, it's so cute!
07:04You cut one.
07:06You cut one.
07:07Okay.
07:09This is fun.
07:10That's for me.
07:11That is already 35 years ago.
07:13Wow.
07:16Go ahead.
07:17Straight.
07:18And then?
07:19Go ahead.
07:20Turn it around.
07:21Go ahead.
07:23It's so cute!
07:24Isn't it cute?
07:26You put it in.
07:27Okay.
07:28You washed your hands yesterday, right?
07:29Yesterday.
07:30Yes.
07:32Oops.
07:37There, lemon.
07:40Put some lemon.
07:42I wonder if there's a meaning to this in Spanish.
07:44Because for us, pancit has a long life factor, right?
07:47Of course.
07:48Of course.
07:50When you eat this,
07:51Family.
07:52Family.
07:53You know?
07:54Who doesn't like family?
07:55If you give it to me.
07:59Especially when it's a heart, don't eat it.
08:04So put it in.
08:05Put it in.
08:07Isn't there a ping-ping-ping?
08:08Ping-ping-ping, later.
08:09Ping-ping-ping, later.
08:11This first, green peas.
08:12Okay.
08:13Sorry, let's put it in.
08:14Turn it around.
08:16So asparagus, you boiled it earlier.
08:18Yes.
08:19Okay.
08:20It's already blanched.
08:22It's up to you if you want it raw.
08:25I like it raw.
08:26I like asparagus.
08:27You love asparagus?
08:28Yes.
08:29So I'll put all of it.
08:30I should've put just 5.
08:31When you said you like it, I put all of it.
08:35Okay, then.
08:36Of course, lastly is the olive oil.
08:42There.
08:43Then, let's put some.
08:44There, it's still steaming.
08:46Let's put some.
08:48Hold it.
08:49So it's classy, right?
08:50Classy to eat, right?
08:51Yes.
08:52Let's put it.
08:53This is what formal fine dining looks like.
08:58Then, the other side.
09:00Because it's hot.
09:02Because my uniform is black and red, so I have on black and red.
09:06And our motive is black and red.
09:09Red and black.
09:10Black color.
09:13Then, parsley.
09:17Then, one minute.
09:18Pam-ping-ping.
09:19Okay, so.
09:23Okay, so.
09:24Pam-ping-ping.
09:25Pam-ping-ping.
09:52Wow.
09:53Rian, I hope you enjoyed the Paella Valenciana.
09:56Yes.
09:57Yes, Chef.
09:58I really love seafood and gambas.
10:00Wow.
10:01So you can have some lemon, then you'll appreciate it.
10:04I ate all the lemon.
10:06It's good.
10:07It's really delicious.
10:08It's really delicious.
10:09Thank you so much.
10:10You're welcome, Rian.