Saffron is the most expensive spice in the world! But since that is too out of reach, let us use Casubha to enhance the flavors of scallops!
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00:00What we're going to do is calok in kasubha cream soup.
00:04So chef, I have a question.
00:06How about, of course, if we have occasions
00:08where our guests are social, high-class.
00:12Yes.
00:12Do you want to make this dish a bit more social?
00:14How are you going to do that?
00:15Or make the dish better.
00:16Yes, exactly.
00:17First of all, let's put saffron.
00:20Okay.
00:21If it's social, saffron.
00:23Because when you hear the word saffron sauce,
00:25it's like, wow, it's expensive.
00:28But if Filipinos want something like what we're going to do now,
00:32they want something cheap,
00:34we're going to use kasubha.
00:36Kasubha.
00:36Kasubha.
00:37So it's like saffron?
00:40Saffron na lukal.
00:41Saffron na lukal.
00:42The saffron is important.
00:44Important.
00:45Important.
00:46Important.
00:47Important.
00:48Saffron.
00:49Saffron.
00:50Okay?
00:51So it doesn't have boundaries.
00:52It doesn't have a limit on what...
00:54It can be used.
00:55It can be used.
00:56It can be halaan.
00:57It can be tahong.
00:58It can be talaba.
01:00Isda.
01:02Anything.
01:03So earlier, this is the kasubha.
01:05Look at the color.
01:07That's it.
01:08You need to boil it in advance
01:10for it to have color.
01:12See?
01:13In the water.
01:14This is just the cream.
01:16What did you mix in there?
01:17Fresh cream.
01:18Now, if the fresh cream is expensive,
01:20and you really want to make it yourself,
01:22just like what you're going to do,
01:24you can add coconut milk.
01:26Right?
01:27This is the coconut milk.
01:28For example, this is the cream.
01:29I'll put it in there.
01:30For it to have color.
01:33Okay.
01:33It's like a korma, Chef.
01:34Yes, it's like a korma.
01:36Now, our wine and chicken stock are here.
01:39This is the chicken stock?
01:40Chicken stock.
01:41If you don't have chicken stock, you can use water.
01:43Okay?
01:45If it's chicken stock,
01:46should we...
01:47From the bones.
01:48How do I do it?
01:49From the bones?
01:50From the bones.
01:51So this is how I do it.
01:52So it won't be a waste,
01:54I'll make a rose first.
01:57I'll make a rose.
01:58There.
02:00Because if I'm going to cut it straight,
02:02it would be a waste.
02:03All I need is the smell of our lemon.
02:06So, one at a time,
02:08so it won't be thrown away,
02:09we'll make a rose first.
02:11There, see?
02:12Let's just put it here in our...
02:15It looks good.
02:16For it to smell good, right?
02:18Ah, okay.
02:20That's the reason why we put lemon.
02:23Now, let's put our scallop.
02:27Let's just put it.
02:28It's very simple.
02:30I have a chopstick.
02:32That's big.
02:33Chopstick!
02:35So how do you know if the scallop is cooked?
02:37Like this, it's already white and it's popping, see?
02:41It's like...
02:42It's cracking.
02:44That's right.
02:45When it cracks.
02:46Chef, what do you call this?
02:47Is it possible not to use wine?
02:50Of course, you can.
02:51Even if there's no wine,
02:52you can put some calamansi, vinegar.
02:55Don't put too much, okay?
02:57So it won't become an adobo.
02:58So, again, it's okay if there's no wine?
02:59It's okay if there's no wine.
03:00Plus vinegar, that's okay.
03:02That's why we put wine,
03:03because we're a bit classy,
03:05so the Filipinos will think that...
03:07They'll think of something.
03:08Hey, that's okay.
03:09We're not used to it.
03:11Yes.
03:11We should be used to it now.
03:12Our world has changed.
03:14Yeah.
03:15It's like you've changed.
03:16It's like we've changed, right?
03:18It's like we're computerized,
03:20like the internet back then was a machine,
03:22now it's a computer.
03:23It's like that.
03:24So, sometimes,
03:25we should also absorb new technologies.
03:27And that's where we should start,
03:28and that's where we should do well.
03:30That has a Filipino touch.
03:32That has a Filipino touch.
03:33Okay.
03:34Wait a minute, Enzo.
03:39Right?
03:40Yes, sir.
03:40You just have to line up all the bread.
03:43One line, sir?
03:44Just one line.
03:45I feel like we're going to put scallops.
03:46Scallops.
03:47Okay.
03:48Then, while we're waiting for this to cook,
03:50because it's already cooked,
03:52let's move it.
03:53And let's add olive oil, Enzo.
03:55Please.
03:56How much should I add?
03:57Just a little.
03:57That's enough, sir.
03:58There.
04:01There.
04:02So, now,
04:03to make it more flavorful,
04:05let's saute the garlic, Enzo.
04:06Okay.
04:07Let's add the garlic.
04:08Slightly brown, let's add the scallops.
04:11So, let's saute the garlic.
04:12This is just half blanched, okay?
04:19Delicious.
04:21So, it's slightly brown.
04:22Enzo, add salt.
04:24Here?
04:24Yes.
04:25Here's the salt.
04:32Okay, enough.
04:32That's a lot.
04:33Thank you, thank you.
04:34That's just a little.
04:35Black pepper.
04:38Wow.
04:39Great, great, great.
04:41Okay.
04:42So, it's here.
04:43It's already cooked.
04:44So, here's our cassava.
04:47You see, it's already creamy.
04:48So, let's just close it.
04:49Because it's ugly to eat when there are pieces of...
04:51But can we eat it when there are pieces?
04:53Yes, you can.
04:54You can.
04:55So, we just need to...
04:56Oh, and it's clean.
04:57Okay, there.
04:58Because we need to...
05:01...close it.
05:02Now, here's our sauce.
05:04Where's my chopstick?
05:05There you go.
05:06There it is.
05:08There you go.
05:09I like the so-called skewers.
05:12Bamboo skewers.
05:13What's that? Skewers?
05:14Skewers.
05:18Wow.
05:19So, just like that.
05:20One, two.
05:21Can I use a toothpick, Chef?
05:23You can use a toothpick, yes.
05:24Then, one.
05:28Higher.
05:29Oh, my gosh.
05:30One more, one more.
05:31Wow.
05:34One.
05:35One.
05:36Okay.
05:37Then...
05:38Give me the tomatoes.
05:39Okay.
05:40You thought, huh?
05:41That's better.
05:42Put the bread.
05:43Okay.
05:44Wow, you're good, Chef.
05:45Right?
05:47It's a success.
05:50Perfect.
05:52I'm so smart, my mom told me.
05:56I'm an idol, right?
05:57Wow.
06:00It's beautiful.
06:01It's beautiful, right?
06:02Okay, now.
06:03Okay.
06:04So, this is the sauce.
06:05You know what?
06:06Let's put it here.
06:07The sauce.
06:08Wow.
06:09Guys, let's saute the garlic first.
06:11Yes.
06:12Because the taste is there.
06:13Right?
06:14Okay.
06:16This is what we should eat.
06:19Taste both of those.
06:20Okay.
06:21I'll taste it too.
06:22Okay, Chef.
06:23This one.
06:27Wow, it's delicious.
06:29That's our master.
06:30It's magic.
06:31So, this is our lemon.
06:34You thought you're going to throw it away?
06:35No.
06:36I'm going to throw it away.
06:37We're going to make the color of your clothes.
06:40What do you call that?
06:41Right?
06:42What do you call that?
06:43What do you call that?
06:44What do you call that?
06:45Right?
06:46Chervilou.
06:47Rose, you didn't leave the tomato.
06:49It's a waste.
06:51Let's put it in the pot so that it's even.
06:53So that it rises.
06:54Right?
06:55Now.
06:56Yes.
06:57Just a little bit.
06:58Just a little bit.
06:59Just a little bit.
07:00You're going to eat it.
07:01But that's new.
07:02It's boiling, Chef.
07:03Yes.
07:04Of course.
07:05Look, it's so beautiful.
07:06It's really boiling.
07:07Creamy, creamy.
07:08Let's taste it.
07:09Game.
07:10We forgot to taste it.
07:11Enzo, where's your spoon?
07:12Here you go.
07:14Oops.
07:17Wow!
07:19I love it.
07:20I love it.
07:21Really.
07:22It's really good, I promise.
07:23I promise.
07:24It tastes like carbonara.
07:25Just a little bit.
07:26Yes.
07:27Just a little bit.
07:28I promise.
07:29There it is.
07:30Wow.
07:31There it is.
07:32Wow.
07:33Wow.
07:34Wow.
07:35Wow.
07:36Wow.
07:37Wow.
07:38Wow.
07:39Wow.
07:40Wow.
07:41Wow.
07:42Wow.
07:43Chef, you have a lot of fans here.
07:44Of course.
07:48I know that.
07:49Let's do it together.
07:50Now.
07:51Chef, what's missing?
07:52There's still something missing.
07:53Just relax.
07:54Just relax.
07:55This lemon, let's put it on the side.
07:56There.
07:57It's hot, I just forced it.
07:58There's a way.
07:59If there's none.
08:00If there's none.
08:01It's up to him.
08:02Right?
08:03All right.
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