Healthy is the name of the game for this dish! Chef Boy Logro combines baked salmon with a green salad to create a nutritious meal for Drew Arellano!
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00:00Wow! Hello, hello.
00:04Hello, hello, hello, hello.
00:07Hello, hello, hello, hello.
00:17Hello, everyone!
00:24Are you excited?
00:27And now, our guest is none other than the award winning host and comedian Drew Ariliano!
00:41I'm nervous!
00:42Alright, D'Von! D'Von! D'Von! D'Von!
00:48D'Von! D'Von!
00:53Hello!
00:55Alright!
00:58This is exciting!
00:59Good!
01:00Good evening to all of you!
01:01A delicious evening for all of you!
01:03A delicious evening!
01:04A more delicious evening because, of course, we're going to cook with Chef Boy
01:07and we're going to cook delicious healthy food!
01:11Wow!
01:12Yes, right?
01:13Let's celebrate that!
01:15Of course, our guests for today are from Datomex, Cartimar, Pasay!
01:21Wow!
01:22Chef Boy!
01:25Chef Boy, I'm getting nervous because I'm so excited!
01:28Wow!
01:29Drew, do you cook?
01:30What kind of dishes do you cook?
01:32Usually, I like Asian.
01:35Asian culinary.
01:36I use sesame oil, aster fry, and things like that.
01:40Wow!
01:41So, you're confident that you're going to cook today?
01:43Well, I'm confident that I'm going to learn because you're going to cook.
01:46Okay!
01:47Alright!
01:48Let's go! Let's start!
01:49Yes!
01:50Let's go!
01:53Let's go!
01:56A delicious evening for all of you!
01:58Here at Idol sa Kusina, you have nothing to do but…
02:02Eat!
02:09What we're going to cook today is for health-conscious people like Drew.
02:15It's not true that just because it's healthy, it's not delicious.
02:17That's right!
02:18The first thing we're going to do is the Baked Salmon with Green Salad.
02:26Let's start, Drew!
02:27Let's start, Chef!
02:28Okay!
02:29This is the salmon.
02:30You love salmon, Drew?
02:32I love salmon to love.
02:33So, you need to mash it so that when you hear or feel the sound,
02:39it means that you're going to get something.
02:41So, nothing?
02:42Okay, nothing.
02:43It's clean.
02:44Okay, good.
02:45So, let's cut it in half.
02:49Just two.
02:52Okay.
02:53Others put lemon juice.
02:55Okay.
02:56For the salmon.
02:57So that it lasts longer.
02:58Yes, so that the fishy smell goes away.
03:00Okay.
03:01Salt and pepper.
03:08Then, black pepper.
03:12Okay.
03:13Alright.
03:14Put it there.
03:15Okay.
03:16Okay, Drew.
03:17Let's put the mustard.
03:19Let's put the flour.
03:21Okay.
03:22Okay.
03:23Just one side.
03:24Just one side, okay?
03:25Yes.
03:26Can you see what I'm doing there?
03:28One, two, three.
03:32Now, frying pan?
03:33Frying pan.
03:34Let's put olive oil.
03:35You love olive oil?
03:36I love olive oil.
03:37Yeah.
03:38One kilo?
03:39One kilo.
03:40Just a little.
03:41Just a little.
03:42Okay.
03:43Okay.
03:44While we're heating it, we'll make lemon juice.
03:46Hey, hey, hey.
03:47You're rubbing and rubbing again, chef.
03:49Yeah.
03:52Then, we'll squeeze it.
03:54Lemon squeezer.
03:56Okay.
03:57Lemon squeezer.
04:01Lemon squeezer.
04:15There's no such thing in the estate, Drew.
04:17Can I take a picture with you now?
04:19Wow!
04:20Okay, okay.
04:22One, two, three.
04:23Smile.
04:24Good.
04:25Good.
04:30There's no such thing in the estate.
04:31Do you want to try?
04:32I want to try.
04:33Yes.
04:34Hold it.
04:35Hold it very well.
04:36Okay.
04:37Squeeze the lemon.
04:38Turn to the right.
04:40Slowly.
04:41Do you have hands?
04:42Hey!
04:45Good.
04:47Good.
04:48Right?
04:49The orange.
04:51The pomelo.
04:53The small one.
04:54They call it grapefruit.
04:56The small one.
04:58Just squeeze it with a knife.
05:01Good.
05:02Do you know where I learned this?
05:03Where?
05:04In Egypt.
05:05In Egypt?
05:06Yes, Egypt.
05:07When I was in Alexandra.
05:09Yes, I was in Alexandra.
05:12We went to the so-called Suez Canal.
05:17We traveled to Sardinia,
05:20going to Mallorca,
05:22to London, to France.
05:24France to London.
05:25He's really a chatterbox.
05:26Yeah, we traveled with His Majesty.
05:28Now, is it hot?
05:31Yes, it's hot.
05:32Let's put it.
05:33The first thing we put is the skin.
05:37Skin.
05:41When we put that,
05:42to remove the smell,
05:45we put brandy.
05:48There.
05:49Right?
05:50That's good.
05:51Right?
05:52That's good.
06:04Idol!
06:05Idol!
06:06Idol!
06:07Idol!
06:08Great!
06:09Idol!
06:11Thank you, thank you.
06:13So,
06:15after the brandy,
06:18Chef, do you know why brandy?
06:19Why brandy in salmon?
06:20To remove the fishy smell.
06:21To remove the fishy smell.
06:22Definitely, to remove the fishy smell.
06:23Okay.
06:24Okay?
06:25Then, we put the sides.
06:27There.
06:28We're balancing the cooking.
06:29Yeah.
06:30When the sides are like that,
06:32we put it in the salamander.
06:35You can cover it.
06:36Just cook it there.
06:37Okay.
06:38Salamander.
06:40This is the salamander.
06:41The fire is on the top.
06:44There.
06:45The fire is on the top.
06:46If you don't have a fire,
06:47you can just cover it
06:48and grill it until it's cooked.
06:50If you don't have a fire,
06:51you can place it in the oven.
06:54Right?
06:55How fast, Chef?
06:56This is about
06:575 to 6 minutes.
06:585 to 6 minutes.
06:59Yes.
07:003 minutes on the other side.
07:013 minutes on the other side.
07:02It's cooked.
07:03While we're waiting in the oven,
07:05in the salamander,
07:06we'll make the sauce.
07:07So, we have
07:08the bell pepper.
07:09Brunois.
07:13And of course,
07:14the green bell pepper.
07:15Chef,
07:16what's the difference
07:17in taste?
07:18Green bell
07:19and red bell.
07:20It's the same.
07:21Okay.
07:22Because they're both
07:23bell pepper.
07:24Okay.
07:25You're right.
07:27The difference is the color.
07:28It's just the color.
07:29Yeah.
07:31It's like that.
07:32But if you're handsome,
07:33it's like that.
07:35You're so good!
07:37Are you Chinese?
07:39Your makeup is so good.
07:40Oh my!
07:42Okay.
07:43Then, the tomato.
07:44It's a Brunois tomato
07:45without
07:48seeds.
07:51Without seeds.
07:52Yes.
07:55Sorry.
08:00Why is there no seeds?
08:01Because
08:03especially for those
08:04who are health-conscious,
08:05they don't like seeds.
08:07Because of arthritis.
08:10Tomato seeds
08:11take a long time
08:12to dissolve.
08:20Then,
08:21the onion.
08:23Did it hit your head?
08:24No.
08:27Then, the onion.
08:28Of course, again,
08:30the Brunois.
08:33Yes!
08:40Show off!
08:48Yeah?
08:50Aren't you afraid
08:51that if you don't look at it,
08:52it might...
08:53That's called suicide.
08:59Yeah!
09:00That's it!
09:01That's it!
09:02That's it!
09:03That's it!
09:07Because if you don't
09:08suicide in your life,
09:09nothing will happen to you.
09:10Okay.
09:11Now!
09:12It's there, right?
09:14Let's look at it.
09:15Let's flip our fish.
09:16Let's flip it here.
09:18Wow!
09:19It's not cooked yet, right?
09:20Not yet.
09:21Beautiful.
09:22Wow!
09:23Brownish color, right?
09:24Brownish color.
09:25Then, I have to put it back
09:27about 3 minutes more
09:28in the salamander.
09:29And when it's cooked,
09:30I have to serve it right away.
09:323 minutes more.
09:33Okay.
09:34While we wait for that,
09:35Drew,
09:36of course,
09:37let's make the sauce.
09:38A little bit of butter.
09:39So, I'm going to do, Drew.
09:40Yes.
09:41Then, of course,
09:42the black olive.
09:43Almost done.
09:44Yeah.
09:45I feel that the salmon
09:46is already done.
09:49It's very nice now.
09:50See that one?
09:51Wow!
09:52It's really black in here.
09:54It's really cooked.
09:56I love this one.
09:57It's brown.
09:58Okay, Drew.
09:59Yes, Chef.
10:00Let's put the from the salamander.
10:01Let's put the white wine.
10:03White wine.
10:04Yeah.
10:06Yeah.
10:08Yeah.
10:10Yeah.
10:12So that our salmon
10:13will be more glossy and shiny.
10:15So, you put brandy earlier, Chef,
10:17and now, white wine.
10:18Yes.
10:19Let's put a little bit of salad
10:21or the garnish.
10:23Any lettuce that you want.
10:25I'm cutting the tomatoes.
10:26The Chef is cutting it again.
10:29It's a very nice color.
10:30Very nice.
10:31Golden brown.
10:32Very nice color.
10:34So, you will see that
10:35the sauce is not too oily
10:37because the butter is melting.
10:40I have to cut a slice of lemon.
10:42Slice of lemon.
10:43Yes.
10:44Lastly,
10:45is the parsley.
10:48Oh, no.
10:49No look again.
10:53Come on, come on.
10:54At the same time.
10:55Bing, bing, bing, bing, bing, bing.
10:57Here it is.
10:58Big salmon with big salad.
11:00Come on, everybody.
11:02Come on, come on, come on.
11:05Come on.