With a combination of pork, shrimp, and various sauces, Chef Boy Logro makes a Hot and Sour Soup that everyone will surely enjoy!
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FunTranscript
00:00Hello!
00:02Hi!
00:04Yeah!
00:06Yeah!
00:08Hello!
00:10Hello!
00:12Hello!
00:14Woo!
00:16Congratulations!
00:18Congratulations!
00:20Congratulations!
00:22Nice!
00:24Nice!
00:26Woo!
00:28Are you excited?
00:30Yes!
00:32Yes!
00:34Woo!
00:36Our guest today is
00:38one of the stars of Good Donor.
00:40She is the star of
00:42LJ Reyes!
00:44Yeah!
00:46Hello, chef! Hello! Hello!
00:48How are you?
00:50I'm okay. I just want to greet
00:52everyone.
00:54That's how you say it.
00:56Yes.
00:58I'm lucky that you're making fun of me.
01:00I'm really your guest
01:02in Chinese New Year.
01:04Thank you!
01:06You're welcome!
01:08I'm also excited
01:10to welcome our audience
01:12who are HRM students
01:14and faculty of De La Salle University, Araneta.
01:16Yeah!
01:18Woo!
01:20Woo!
01:22Woo!
01:24Woo!
01:26Do you really love
01:28Chinese food?
01:30Yes. I think that's
01:32what I got from my Chinese blood.
01:34I really love Chinese food.
01:36Can you speak Chinese? Yes.
01:38Can you speak Chinese?
01:40Yes, I can.
01:42Woo!
01:44Woo!
01:46What did I say?
01:48What do you usually eat in China?
01:50Chuchara? Chichara?
01:52Let's go!
01:54Let's cook!
01:56Woo!
01:58Woo!
02:00Woo!
02:02Okay!
02:04Stay there next to me.
02:06I have a delicious dish for you
02:08here at IDOL KUSINA.
02:10You won't do anything but
02:12eat!
02:14Woo!
02:16That's delicious, Chef!
02:18Woo!
02:20What we're going to cook today
02:22is a dish that has been passed down
02:24for generations, but originally
02:26it came from the Chinese
02:28Imperial Kitchen. Yeah!
02:30Woo!
02:32It means
02:34the food of the emperor
02:36and empress of
02:38China. Wow!
02:40The first one, of course,
02:42and the second one,
02:44the second one is Pampahamaharlika.
02:46Pampahamaharlika. Do you know Pampahamaharlika?
02:48It's a classic dish.
02:50This is the Great Emperor's
02:52Hot and Sour Soup.
02:54Yeah!
02:56Woo!
02:58Let's start, LG.
03:00Okay. Okay.
03:02I also need onions.
03:04Can I have one onion?
03:06What's Chinese about onions?
03:08I don't know.
03:10So, because it's Chinese...
03:12Hi!
03:14I was surprised by you, Chef.
03:16What's that? You might get a heart attack.
03:18I'm not looking at what I'm cutting.
03:20I'm looking at you.
03:22Right?
03:24Your hand might break.
03:26No, it broke before.
03:28Woo!
03:32So, the good thing
03:34about what we're doing here is that we're enjoying, right?
03:36Of course. Because in the kitchen,
03:38it's prohibited not to laugh
03:40and not to eat.
03:42I like that. Yes.
03:44Alright.
03:46So, let's put a little oil.
03:48So, in Chinese,
03:50this is what we're using.
03:52Then, shiitake.
03:54Dried shiitake, bamboo shoots.
03:56Chinese wine.
03:58Then, let's put pork.
04:00Now, the shrimps.
04:02Of course, chicken stock.
04:04So, let's put
04:06hot chili.
04:08Soy sauce.
04:10And then,
04:12dark mushroom soy sauce.
04:14Chicken powder or any kind
04:16of seasoning.
04:18Then, sugar. You love sugar.
04:20Wait for it to boil.
04:22Are you enjoying it? Of course.
04:24But I'll enjoy it more if I can taste it, Chef.
04:26Ah, yes. It's almost boiling.
04:28So, let's not cut this yet
04:30because later,
04:32we'll add it
04:34if we need it.
04:38I thought you have a dad's tip, Chef.
04:40Yes.
04:42Yes!
04:46Those chopsticks are big. Of course.
04:48Because it's Chinese New Year,
04:50your chopsticks are that big. I love to use chopsticks
04:52all the time.
04:54You know, it's very convenient
04:56when you're beating eggs. Just start buying chopsticks.
04:58If you don't have one, do you want this?
05:00Yes, the big one.
05:02Will you give it to me? No, I'll give it to Xerox.
05:06Just one peso.
05:08Thank you!
05:12So, LG,
05:14we need to remove the bubbles.
05:16The technique of this, LG,
05:18is to add cornstarch.
05:22Okay.
05:24We'll add cornstarch
05:26to make it thick, right? Yes.
05:28Not too thick, just enough.
05:30There.
05:32So that it can shrink.
05:34Look at the texture.
05:36There.
05:38It's not too thick, right?
05:40There. Once you add the cornstarch,
05:42and you're going to turn off
05:44the heat. Why?
05:46So that when we turn off the heat,
05:48if we don't add the egg,
05:50it won't form, like a scrambled egg.
05:52It's like cloudy.
05:54It's threading.
05:56Because if it's overheated,
05:58the egg will be hard.
06:00It should be turned off.
06:02There.
06:04Like that.
06:06So don't rush.
06:08Then, we'll add the egg.
06:12Can you see that?
06:14Can you see the bottle?
06:16Yes. It's like a thread.
06:18That's it.
06:24So we'll stir it.
06:26Can you see?
06:28What a beautiful, what a perfect,
06:30what a perfect egg!
06:38Yes, it's beautiful.
06:42Did you enjoy it?
06:44Yes.
06:46I hope I can always guest you here.
06:48You can. It's okay with me.
06:50Your talent is very expensive.
06:52Wow!
06:54Not really, Chef.
06:56I can't reach you.
06:58So,
07:00we'll just add
07:02BING! BING! BING!
07:04Yeah!
07:06Chef, I'm sure after this show,
07:08I'll be nervous.
07:10Here it is, Red Emperor Hot Sour Soup.
07:12Are you curious?
07:14Yes!
07:16Yes!
07:20Let's eat!
07:28Let's eat!
07:34Let's eat!
07:36Let's eat!
07:38Let's eat!
07:40Let's eat!
07:42Let's eat!
07:44Let's eat!
07:46Let's eat!
07:48Let's eat!
07:50Let's eat!
07:52Let's eat!
07:54Let's eat!
07:56Let's eat!
07:58Let's eat!
08:00How was it, Jey?
08:02The Hot Sour Soup?
08:04It's delicious, Chef!
08:06It's perfect!
08:08The spiciness and sourness
08:10is just right,
08:12and it's a bit sweet.
08:14Wow!
08:16Enjoy!