With his years of culinary experience, Chef Boy Logro finally demonstrates how to chop onions without crying!
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00:00Shrimp and Vegetable Spring Rolls Panes
00:03Okay, so this is the shrimp
00:06Since you're here beside me
00:08We're alone, this is not a toothpick
00:10This is not a toothpick
00:11Since this is peeled
00:13That's why you can see the shell
00:15For our viewers and students who are watching
00:18You should remove it, look
00:21To remove that black part
00:23There
00:24Okay, let's pull it
00:25What is that?
00:26It's black, right? It's dirty
00:27If you eat it, it's like there's sand
00:31Let's put it here
00:33There
00:34Can you see it?
00:35Okay, let's hurry
00:36Since this is a pan
00:37Two
00:38There
00:42I already have two, Chef
00:43Three
00:44So Chef, while we're doing this
00:46I'll ask you
00:47Instead of using shrimp
00:49Can we use fish?
00:52Of course, you can
00:54Fish, squid, clams, mussels
00:59Everything is okay
01:01Okay
01:02Smell good, boneless
01:03That's why it's called spring rolls
01:05And this is what we call white shrimps
01:08The difference with tiger shrimps
01:10Is that when you eat it, it's softer
01:13It's softer
01:14And whiter
01:15Okay, now, Vanice
01:16Yes
01:17Let's do this
01:18Let's sauté this
01:19We'll sauté this
01:20Yes, to make it delicious
01:21And let's put
01:22You can put onions
01:24Onions
01:25Onions, let's put onions
01:26Can we also put white onions?
01:28White
01:29Or red
01:30If it's easy
01:31There's no problem
01:32But European, definitely white
01:35They don't use red onions
01:38What's your secret, Chef?
01:39Why don't you cry?
01:41Me?
01:42When people cut onions
01:43They cry
01:44You know, I've been cooking for a long time
01:45I don't have tears anymore
01:47It's all gone
01:48Why?
01:50No, no, no
01:53When you cut like this
01:54So you don't cry
01:55Like this
01:56So you don't cry
01:57This is the technique
01:58Right?
01:59Don't look
02:00Close your eyes
02:06Oh my gosh
02:07I can't do that
02:09I'll cry if I close my eyes
02:10Right?
02:12That's why sometimes
02:15What happened?
02:16Nothing
02:17I still don't cry
02:18You don't cry
02:19Why do you cry?
02:20You know
02:21Right?
02:22You know
02:23When your hands are cut
02:24You cry
02:26Okay
02:27Put some olive oil
02:28Olive oil
02:29Just a little
02:30There
02:31Alright
02:32Garlic first
02:33Garlic
02:34Now, let's put the onions
02:35Onions, yes
02:36Now, put some sesame oil
02:38A little more
02:39Put some salt
02:40Salt
02:41Let's put a little of this
02:43So we don't have
02:44Bains
02:45Bains
02:46Alright, now let's taste
02:47Before we go to my school
02:49I might pay a lot of money
02:51To my sponsor
02:53Joke, joke
02:54It's ready
02:55I'll taste it
02:56Taste it
02:57You, taste it too
02:58You'll taste it
02:59I'll taste it?
03:00Of course
03:04Blow, blow
03:06It's hot
03:08The smoke is too big
03:09Because
03:10There
03:11There
03:12Salt, that's enough
03:13It's okay
03:14This is enough
03:15Approved by you
03:16Okay, good
03:17Approved by you
03:18Is it a sad night?
03:19It shouldn't be overcooked
03:21Just like that
03:22Later
03:23Look at the color
03:25It's tender
03:26Yes, chef
03:27It's tender
03:30It's delicious
03:31You can't do anything
03:32You can't stop
03:34Now
03:35Now, what are we going to do?
03:36Let's put a little water
03:37Water, this one
03:38Put a little
03:39Eat first
03:40Just a little?
03:41Just a little
03:42Okay, okay
03:43Just a little
03:44You said, chef, just a little
03:45There
03:46Is that okay?
03:47This is rice rubber, right?
03:48Rice rubber
03:49It can be fried
03:51It can also be
03:52Fried
03:53Fresh lumpia
03:54Or spring rolls
03:55The good thing is
03:56This is just lumpia
03:58Spring rolls
03:59It's just called pinasosyal
04:00Pinasosyal
04:01So, let's wet it
04:03With water
04:05You see
04:06Why do you wet it with water?
04:07Because you won't be crispy
04:08If you don't
04:09Wet it with water
04:10It will be soft
04:11Rice
04:12Rubber
04:14You see
04:16Where can you buy that?
04:18There's a lot here
04:19It's hard to find that
04:20There's a lot
04:21It's already soft
04:22It's already soft
04:23Alright, it's already soft
04:24Now, it's already soft
04:26The water should be absorbed
04:28Don't remove it
04:31Everything you put in there
04:32Chef, you should
04:33If it's too much
04:35It will be crushed
04:36It will be hard
04:37It will be hard
04:38You see
04:40So, that's a technique
04:41Again
04:42Yes
04:43So, this one first
04:44Cucumber
04:45Avocado
04:46You can put mint
04:47If you want
04:48Now, spring onions
04:49Spring onions
04:50To the royal family
04:51Now
04:52Let's wrap it
04:53Let's wrap it
04:54So, this wrap is very sensitive
04:57So, it needs to be done slowly
04:58It needs to be done slowly
04:59Because it will be hard
05:00You see
05:01Are you going to make a sauce for that, chef?
05:03Yes
05:04We're going to make a sauce
05:05It's a beautiful color
05:06You see
05:07Okay, we're going to make a sauce
05:08Soy sauce
05:09Soy sauce
05:11Do you want mint?
05:12I don't want
05:13I want
05:14And
05:15Let's put this
05:16To make it more beautiful
05:20Yeah
05:21Yeah
05:27Is there a technique for that?
05:28There is
05:29Sesame oil
05:30Sesame oil
05:31Here you go
05:32Yeah, there you go
05:34We put it here
05:37You have the shrimp and vegetable spring rolls
05:39Of course, we're going to slice it
05:41To make it more beautiful
05:43Like this
05:47There
05:50Look at that
05:51Oh my gosh
05:52It's so colorful, right?
05:53It's so colorful
05:54It's so beautiful
05:56There
05:57Of course, let's put the sauce
05:59We need to put the sauce
06:01To make it more beautiful
06:02Long pepper
06:05Just this
06:06There you go
06:07There you go
06:08Here are our shrimp and vegetable spring rolls
06:11Let's eat
06:12Come on
06:13Let's go
06:14Let's do this
06:15Come on
06:16Here you go
06:17Okay, here you go
06:18Give me your hand
06:19Go, go, go
06:20Give me your hand
06:22Can I use my hand?
06:23Use your hand
06:24Put it in the sauce
06:26Spoon