Using tilapia’s incredible versatility and a lot of seasoning, Chef Boy Logro and Isabelle Daza transform the classic fish into tilapia fritters!
Category
😹
FunTranscript
00:00Welcome back to Idol sa Kusina!
00:03Are you all excited?
00:05Yes, we are!
00:10Okay, no problem.
00:11Our next dish is Tilapia Fritters.
00:15Let's start!
00:17Let's call again, of course, Isabel Daza!
00:23Hi Isabel!
00:24Hi Chef!
00:25Nice to see you again!
00:26Hi! It's been a while, right?
00:28It's been a while, right?
00:30It's been how many years?
00:32Just kidding.
00:33Tilapia is one of the most popular fish in the world.
00:36It's a very versatile fish.
00:39So, let's start!
00:40Okay.
00:41What are we going to do today?
00:43So, this is the tilapia.
00:46Then, let's add the egg.
00:49Salt.
00:52Seasoning powder.
00:54And cornstarch.
00:56Let's add the bell pepper.
00:59Onion.
01:01So, the texture is not too thick and not too thin.
01:08Sticky.
01:09So, like this.
01:12I made fritters.
01:15It depends on the size.
01:16It can be small or big.
01:18What shape?
01:20Balls. We have to make balls.
01:22Okay.
01:23This is how you make balls.
01:25Really?
01:26Yes.
01:27Put water on your hands.
01:28Try it.
01:30Is it cute?
01:31Then, like this.
01:32Even if it's 1,000 pesos.
01:33Wait for me.
01:35Try it.
01:37Put your hands like this.
01:41Then, this one.
01:42What do you call this?
01:45Put it like this.
01:46Then,
01:48roll it.
01:49Why does it look like a square to me?
01:53Practice, darling.
01:56Like this.
01:57Just roll it, right?
01:59Like this.
02:00Okay.
02:01Yes.
02:02Like this.
02:04Put water here.
02:08Put your hand here so that it won't stick.
02:10You need to put your left hand here.
02:13Like this.
02:16Water.
02:17Then,
02:18Yes.
02:19Push it here.
02:21Yes.
02:22Good.
02:23Wow.
02:26Did you notice that the oil is not too hot?
02:30If it's too hot,
02:32you'll get burned.
02:34While we're not done yet,
02:36don't force it.
02:38Let it form.
02:39To hold.
02:42Okay.
02:43It needs to be fast because they're waiting.
02:45That's how you do it.
02:47Right?
02:49There.
02:50It's just for a while, right?
02:51Okay.
02:52Look.
02:56That's why you'll know when it's cooked.
02:58It'll be golden brown.
02:59Golden brown.
03:00Just like that.
03:01Don't force it.
03:02It looks like fried shumai.
03:03Yes.
03:08It's beautiful, right?
03:09Yes.
03:11Fritters.
03:13Can we bake that?
03:15Yes.
03:16Yes.
03:17So that there's less oil.
03:19It's the same with baking.
03:20You just put a little oil in the tray.
03:22Yes.
03:23Butter.
03:24What will you put?
03:25I'll bake it in the oven.
03:26For example,
03:27spaghetti,
03:28seafoods,
03:29meatballs,
03:30seafoods.
03:31I can do that.
03:32Of course.
03:33That's nice.
03:34Grilled pork.
03:35You can also eat it with rice.
03:36With rice.
03:37Etc.
03:38Very versatile.
03:39I can do that.
03:40Okay.
03:41Let's make the garnish.
03:44I've been doing this
03:45for one year.
03:48One.
03:49Two.
03:50Three.
03:51Four.
03:52Five.
03:53Six.
03:54Seven.
03:55Eight.
03:56Nine.
03:57Ten.
03:58Then,
03:59we have a hole here.
04:01Okay.
04:02Put it there.
04:03So,
04:04I'll make the garnish.
04:05You'll make the garnish.
04:07In the Japanese style,
04:09they put everything on the plate
04:10and eat it.
04:11Yes.
04:15It's true.
04:16It's true.
04:17There's math too.
04:18Yes.
04:20What's this?
04:21But you're smarter.
04:22Hi.
04:24There you go.
04:25She understood.
04:27Very good.
04:29Very good.
04:30You're really good.
04:31There you go.
04:32You're beautiful and smart.
04:34Of course,
04:35plating is as important as
04:36cooking.
04:37Yes.
04:38That's life.
04:39Representation.
04:40Yes.
04:41Do I have hope
04:42to become a chef?
04:43Yes.
04:44Actually, you have a future.
04:45Wow.
04:46I have a future.
04:48Okay.
04:49So, heat it.
04:50Heat it.
04:51And
04:52ginger and garlic.
04:54Just a little bit.
04:57And brandy.
04:59It's like you already know what's next.
05:01Experience.
05:02Experience.
05:04Yes.
05:05Okay.
05:07Okay.
05:08Put the brandy.
05:10Far.
05:11Fast.
05:12Yay!
05:17Alright.
05:18Nice.
05:19Mmm.
05:20Can you slice the butter?
05:21Yeah.
05:24Okay.
05:25Let's put it in.
05:26Put it in.
05:28There you are.
05:29Mmm.
05:31Alright.
05:33It's more delicious, right?
05:35Do you know that if you enjoy it,
05:36it's more delicious, right?
05:37Yes.
05:38But if you're like that.
05:42Now,
05:43put the…
05:44This is chili, right?
05:45You love chili?
05:46Yes.
05:47Yes.
05:48Okay.
05:49Let's put a little bit of chicken stock.
05:50Just a little bit.
05:52Then, sugar.
05:55So, what we need is
05:56we'll put a little bit of cornstarch.
05:59Let's put it now.
06:01There you are.
06:02Put it on top one by one.
06:05We love garnish with
06:07US lemon.
06:09Like this.
06:10You have to do like this.
06:12The sauce on the side.
06:15Are you ready?
06:16Yes.
06:17Okay.
06:18So,
06:19let's put the…
06:22I made this.
06:24It's beautiful.
06:25Beautiful like me.
06:30Ping, ping, ping.
06:32Okay.
06:33So, half for you,
06:34half for me.
06:35Then,
06:36okay,
06:37ping, ping, ping, ping, ping, ping, ping, ping, ping.
06:41Here it is,
06:42Philadelphia Fritters.
06:44Are you guys hungry?
06:46I love you!