With a big meaty fish like Lapu-Lapu, Isabel Oli is sure to enjoy Chef Boy Logro’s Sinigang sa Miso!
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00:00Welcome back to Idol sa Kusina!
00:02Are you all excited?
00:04Yes, we are!
00:10Okay, as promised,
00:12we will be cooking Sinigang sa Misuni Madjilan.
00:16Why Madjilan?
00:18Because our Sinigang is red.
00:22Are you all excited?
00:24Yes, we are!
00:27Okay, Isabel.
00:29Let's start.
00:31Our Lapu-lapu.
00:33Of course, the Lapu-lapu is a fillet.
00:36It's not a total fillet.
00:38Let's remove it.
00:40Because usually,
00:42the fish used for Sinigang sa Misu
00:44is the Kanduli.
00:46Kanduli.
00:48Talakitok and big fish
00:50like this Lapu-lapu.
00:52The Lapu-lapu,
00:54or Miss Isabel,
00:56is called a groper.
00:58The fish has a fat meat
01:00and a big mouth.
01:02This is an upgraded Sinigang.
01:04Okay, let's salt it.
01:08Salt it.
01:14Salt it again.
01:16Let's put it here.
01:18Okay, again.
01:20Can you do it?
01:22I'll put it here.
01:24Can you do it?
01:26How? Like this?
01:28Yes.
01:30There.
01:32Okay, good.
01:34Go back.
01:36I told you.
01:38I'll put some calamansi.
01:42Just a little.
01:46First of all,
01:48Miss Isabel,
01:50let's add 2 liters of water.
01:52That's the soup?
01:54Yes, the soup.
01:56Can I have that onion?
01:58Onion.
02:00That's right.
02:02Red onion.
02:04This is
02:06a strong onion
02:08because Filipinos love
02:10strong flavor.
02:12Julienne.
02:14Wow.
02:16Wow.
02:18You're so brave.
02:20You didn't even look at it.
02:24Onion.
02:26That's a talent.
02:28It's different here in Idol in the Kitchen.
02:30It's different.
02:32You didn't even look at it.
02:34You're so brave.
02:36Tomato.
02:38And of course, the Sinigang Chili.
02:40Taro or Gabi.
02:42Let's add that.
02:44Radish. White radish.
02:46We'll add the miso paste.
02:48Miso is a
02:50traditional Japanese seasoning
02:52from fermented soybean.
02:54Okay.
02:56We'll cover it until it boils.
02:58Then on my right,
03:00for those who
03:02want to learn this dish,
03:04there's the boiling water.
03:06We'll blanch the string beans and water spinach.
03:08Of course, we'll add
03:10baking soda.
03:12There.
03:14Let's start with the string beans.
03:16The water spinach.
03:18And the water spinach.
03:20It's green.
03:22Look at that.
03:24What a nice!
03:26What a nice!
03:32You know, I'm used to using chopsticks.
03:34When I was young,
03:36I was good at using chopsticks.
03:38That's why,
03:40when I use chopsticks,
03:42I use my hands.
03:44That's my chopstick.
03:46That's okay.
03:48That's called a finger chopstick.
03:52There, it's soft.
03:54Wow!
03:56Look at this.
03:58Nice!
04:00The color is nice, right?
04:02What we'll do now is
04:04the red.
04:06Again,
04:08we'll add a bit of salt.
04:14Salt.
04:16This is the white pepper.
04:18If it's a soup, it should be white pepper.
04:20Now,
04:22this is the water spinach.
04:26Let's take a look.
04:30Put it in the middle.
04:32This is for you.
04:34I'll just remove this.
04:40My hands are clean.
04:42Did you wash your hands yesterday?
04:44Last week.
04:46Good.
04:48Remove the brilliante.
04:50Two toothpicks.
04:52Two for you and two for me.
04:54Just kidding.
04:56Like this.
04:58Take a look.
05:00Roll.
05:02Roll.
05:04Roll and roll.
05:06Then,
05:10no matter how hard it is,
05:12if you poke a hole,
05:14like this,
05:18if you're hard,
05:20if you're hard,
05:22if you're good,
05:26There!
05:28You're good.
05:30Now,
05:32roll.
05:34If you don't like it,
05:36show your anger.
05:38Okay, go ahead.
05:40There, chef.
05:42You can do it.
05:44Here.
05:46In front.
05:50Can you do it?
05:52No.
05:54This is the technique.
05:56Poke a hole.
05:58Look.
06:00Let's roll again.
06:02Of course.
06:04That's what we need.
06:06We're smart.
06:08I graduated from UE.
06:10Where did you graduate?
06:12USJR in Cebu.
06:14What's USJR?
06:16University of San Jose Recoletos.
06:18I graduated from UE.
06:20UE?
06:22University of Experience.
06:26Wow!
06:30I like that.
06:32Right?
06:34Isabel, poke more.
06:36Okay.
06:40Isabel, put it here.
06:42There you are.
06:44Wow, what a nice!
06:46Nice!
06:50Isabel, as I mentioned earlier,
06:52poke a hole here.
06:54Poke a hole.
06:56Like this.
06:58It's full of art.
07:00Not only because
07:02we just cooked it.
07:04Put it here.
07:06Make it longer.
07:10Yeah.
07:14What happened?
07:16It's long.
07:18Okay?
07:20Side.
07:24Yes.
07:26You saw it.
07:28It's different.
07:30It's really different.
07:32It's different.
07:34I learned a lot.
07:36Did you change?
07:38No.
07:40You're still handsome.
07:44She's only the first and my last wife.
07:48Really?
07:50Seriously?
07:54Don't believe it.
07:56Yes.
07:58Is it okay?
08:00Yes.
08:02Later.
08:06Don't poke me.
08:08I'll get the vegetables.
08:10Let's put the vegetables
08:12on top.
08:14Upgraded.
08:16It's upgraded, right?
08:18This is on the top.
08:22Yeah.
08:24There you are.
08:30Yes.
08:40Of course.
08:42Of course, right?
08:44To make it look good,
08:46let's put
08:48chili.
08:54Stand up.
08:56There.
08:58There.
09:00The soup.
09:04It's like you're not breathing.
09:08I'm excited.
09:12Are you excited?
09:14Yes!
09:20It's almost done.
09:22To make it look good,
09:24let's put the garnish.
09:26It's just a presentation.
09:28Ms. Isabel,
09:30our dish is incomplete without garnish.
09:32Okay?
09:34Here's the spring onion.
09:36Then,
09:38like this
09:40to make it look good.
09:42Then,
09:44Wow.
09:48Okay.
09:50Let's do it together.
09:52Ping! Ping! Ping! Ping! Ping! Ping! Ping! Ping! Ping!
09:56Here it is.
09:58Sinigang Sabi So
10:00by Badjilan.
10:02Are you excited?
10:04Yes!
10:06Sayonara!