People with heart concerns, beware! Chef Boy Logro and Mara Lopez use aligue or crab fat to enhance the flavors of this delicious but risky pasta!
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00:00Welcome back to Idol sa Kusina!
00:02This time, Mara, we'll be making Karjak Delight Aligue Pasta.
00:06Wow, Chef, sounds very dangerous and yummy.
00:09Yes. Don't worry, this is very healthy for you, not for me.
00:13Okay, so we have the aligue here.
00:18Did you try this already?
00:20Yes, it's my favorite.
00:21Really?
00:22That's the fat from the crab.
00:23The fat from the crab, yes.
00:25That's my favorite.
00:26When you eat this, you immediately have high blood pressure.
00:34I always have low blood pressure.
00:36This time, I might have high blood pressure.
00:38This is recommended for mostly young people.
00:41Young people, but of course, if you don't have high blood pressure, why don't you eat this?
00:44Once in a while.
00:45Let's add a bit of achiote.
00:47So, Chef, Karjak Delight is really called Aligue Pasta.
00:50Yes, because our aligue is too fat, right?
00:55Of course, who doesn't have high blood pressure?
00:58But, it's delicious to eat.
01:00Of course.
01:02So, butter.
01:03Yes, butter.
01:04Butter and what we call achiote.
01:07Achiote.
01:08Then, garlic.
01:10Garlic.
01:11This one.
01:12What can be replaced with aligue?
01:14Just crab meat.
01:15Crab meat.
01:16Crab meat.
01:17Or shrimp.
01:18Right?
01:19Different kinds of seafood.
01:20Yes, different kinds of seafood.
01:21This is fish.
01:22This is eel.
01:24Eel fat.
01:26Right?
01:27Do you eat eel?
01:28No.
01:29I only eat eel.
01:30Really?
01:31What's your province?
01:32Talaba.
01:33My mom is from Cagayan de Oro.
01:34Oh.
01:35My mom is from Cagayan de Oro.
01:36On my father's side, in Tokunoshima.
01:38It's a small tropical island in Japan.
01:40Oh, Japan.
01:41Do you speak Japanese?
01:42Yes, I speak Japanese.
01:43Oh, really?
01:44You're my countrywoman.
01:47I'm really a Medigo.
01:49You did culinary in Japan, right?
01:51Yes.
01:52I worked there for about every three months.
01:54That's why you know how to speak Japanese.
01:57But I don't look like a Japanese, right?
01:58No.
01:59Then, onion.
02:01Onion.
02:02Chef, when did you first cook this dish?
02:04I cooked this when I was in the Diamond Hotel.
02:08Do you know who gave me this?
02:10Who?
02:11The former Prime Minister of Japan,
02:15Mr. Oboshi.
02:16I know him.
02:17Yes.
02:18He passed away.
02:19Did he like it?
02:20He passed away.
02:21He ate his Kare-kare rice.
02:22Is that the reason?
02:23No.
02:24What do you mean no?
02:25I made this because they like pasta.
02:27Yes.
02:28The Japanese like it.
02:29For seafood, right?
02:30Yes.
02:31Kani.
02:32Ebi.
02:33Ebi.
02:34All kinds of seafood.
02:35Okay.
02:36Let's put the...
02:37Aligay?
02:38Aligay.
02:39All of it?
02:40Yes.
02:42Karjak delight.
02:43Karjak delight.
02:44Yes.
02:46It smells so good.
02:47This is delicious.
02:48Okay.
02:49Let's put the pasta.
02:52Okay.
02:54Everything?
02:55Yeah.
02:56You're going to finish that?
02:57Yeah.
02:58Yeah.
02:59Yeah!
03:00Woo!
03:01Yeah!
03:02Woo!
03:03Oh my God!
03:07It's delicious.
03:09We'll just cook this for a while, right?
03:11Then we'll eat it right away?
03:12Yes.
03:14How do you know if the pasta is al dente?
03:17Yes.
03:18You just need to boil the pasta for 11 minutes.
03:21Exactly 11 minutes.
03:22Exactly.
03:23After that,
03:24you'll remove it and put it in ice-cold water.
03:28If you really want it to be al dente,
03:30that's the technique.
03:32And while we're cooking that,
03:35we'll make garlic bread.
03:37Okay.
03:39So let's put a little...
03:41white pepper.
03:43Here?
03:44Yes.
03:47So we're going to make...
03:48What's your special style, Chef?
03:50Me?
03:51For garlic bread?
03:52When I make garlic bread, I do this.
03:54I make it whole.
03:56Whole.
03:57Like this.
04:00Ah.
04:02Not one by one?
04:03No.
04:04If you want,
04:05for example,
04:06you have garlic and then you have basil.
04:09Yes.
04:10Then butter.
04:11Then you can open it.
04:13I made this already.
04:15It has garlic.
04:16Ah, it has garlic in it.
04:18Yes.
04:19Can you smell it?
04:20Yes.
04:21Where's the garlic?
04:22In the middle.
04:23In the middle.
04:24Right?
04:25So I don't need to add garlic.
04:27Two.
04:28You can finish two.
04:30Okay.
04:32Okay, Mara.
04:33Yes.
04:34This is ready.
04:35Okay, this is how you put it.
04:37This is what we're aiming for.
04:39Wow.
04:41This is it.
04:43Yeah.
04:44This is it.
04:45Yay.
04:47Look at that.
04:49Wow.
04:51It's delicious.
04:52Chef, every time you cook pasta,
04:53you always use this cooking sauce.
04:55Yes.
04:56I'm used to it.
04:57Because when I was in Japan,
04:58I went to Japan, right?
05:01This is what I learned there.
05:03This is the recipe.
05:04Yes.
05:05And this is garlic bread.
05:09Here you go.
05:12Wow.
05:13It's delicious.
05:14It's great.
05:16What?
05:21Okay.
05:22Then, of course,
05:23Bing, bing, bing, bing, bing, bing, bing, bing, bing.
05:25Okay.
05:26This is Kajak Delight Alighi Pasta.
05:28Yay.
05:30Yes.
05:31Let's eat.
05:32Let's eat.
05:33Yes.
05:42Yay.
05:52It's delicious.
05:53It's delicious.
06:00What are your comments on that?
06:01Are you going to make this at home?
06:04I'm going to make this at home.
06:06And my pasta is perfect.
06:08This is the type of pasta that I like.
06:12It's not too soft.
06:14It's perfect.
06:16So, 11 minutes and ice.
06:17Yes.
06:18Then, olive oil.
06:19Yes.
06:20Then, it's al dente.
06:21So, it's very simple to make, right?
06:22Yes.
06:23It's fast.
06:24It's fast.
06:25We made it in less than how long?
06:26Less than 5 to 10 minutes.