Chef JR Royol challenges Dani Porter and Abdul Raman to a cook-off! | Mars Pa More - video Dailymotion

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Can Dani Porter and Abdul Raman cook a Pan-Seared Chicken with Creamy Pan Sauce that Chef JR Royol asked them to make?

Transcript

00:00This is a lot of pressure for Farz Abdulla and Marzani, but will they be able to cook a challenging dish with our dictator in the kitchen?

00:09I'm sure we'll learn a lot and we'll enjoy our session with Chef JR Royal of Farm to Pay Ball.

00:17There! Chef!

00:18Chef!

00:19Hello, hello Chef!

00:20Hi, Chef!

00:21There!

00:22Chef is really cool.

00:24Yes, he's our substitute in Dapat Alamuyan.

00:26Hi, Chef!

00:27Chef, you have a nice angle there.

00:30How are you? Can you hear us?

00:32I'm doing great, Sir Kim.

00:33Chef JR, so what are you going to cook for our guests?

00:36What we're going to cook for them is very, very simple.

00:40It's one of the staples here in our house.

00:43It is a pan-seared chicken breast with creamy pan sauce.

00:48For our very simple pan-seared chicken breast recipe, we have chicken breast fillets.

00:54There, I understand.

00:56Season it with salt and pepper.

00:59Maybe just a pinch.

01:00Salt and pepper.

01:01Just enough to cover the surface area of our chicken breast fillets.

01:05Yes, at this point, once you've added your salt and pepper, you can turn on or open the stove.

01:13Let's heat up our pan.

01:14Just open the stove, okay.

01:17Yes, Sir, just about two minutes, we can add the oil.

01:20About two tablespoons only.

01:22Two tablespoons is just a tablespoon.

01:25So, one tablespoon.

01:27I can do it.

01:28Just estimate it.

01:30There you go.

01:31So, this is the very important part.

01:33Get one to two pieces.

01:35Actually, let's stick with two pieces of chicken breasts.

01:39And then, lay it flat with the skin side.

01:43So, you need to lay it flat.

01:44Skin side down.

01:45That's the right way.

01:46Yes.

01:47That's the right way.

01:48Skin side down.

01:49Let's see if they can understand that.

01:51We want to cook on the skin side because our chicken breast fillets are easy to cook.

01:58We cook on the skin side down 80% of the time.

02:03Oh, my God.

02:06Okay, wait, Chef.

02:07Should it be fully cooked or are we just half cooking this?

02:10No, Ma'am.

02:11It's fully cooked.

02:1280% skin side and then we'll flip it on the other side.

02:16And then, we'll finish off the other part.

02:18We're fully cooking this.

02:22We're fully cooking this.

02:24Oh, my God.

02:26Danny, are you okay?

02:27All right, Sir.

02:28Should Abdul move on?

02:29What will Abdul do?

02:30Yes, Ma'am.

02:31The same pan that we used earlier, we'll put two knobs of butter.

02:38Two tablespoons of butter.

02:39Two tablespoons of butter.

02:43And then, a few pinches of rosemary and thyme.

02:47So, we'll be using dried potato.

02:50Two pinches of rosemary and thyme.

02:54Brother Kim!

02:56It's so exciting!

02:58It's like we're learning.

03:00It's like you're learning too.

03:01So, this is for you, Brother Kim.

03:04Actually, I'm also giggling.

03:08It's like I'm hungry.

03:09No, because Chef JR is a good teacher.

03:12Might as well learn from him, right?

03:16And how much rosemary?

03:17About three pinches of rosemary and thyme.

03:21Three pinches.

03:22Add more, Brother Kim.

03:24There.

03:25So, take note that since we are using dried herbs here,

03:29the taste will be more pungent.

03:32So, we'll just control it.

03:34We don't want to overpower the meat with herbs.

03:38So, it's just right.

03:40We can also add this.

03:41For the butter, Brother Kim,

03:43just make sure that the butter doesn't turn brown.

03:49It's already brown.

03:51When it turns brown,

03:52add half a cup of cream.

03:55And then, season it with half a teaspoon of salt and pepper.

04:00And then, half a pinch or half a teaspoon of salt.

04:03Yes, ma'am.

04:04Then, a few pinches of pepper.

04:07Of pepper, okay.

04:09And then, we'll just reduce it.

04:10Half a teaspoon.

04:11Sir, yeah, just a big pinch.

04:13Danny, you don't seem to like your chicken.

04:15And one pinch of pepper.

04:16It's still raw.

04:18So, if possible,

04:19Ma'am Danny, it's okay.

04:21That's the beauty of our dish.

04:23Even if your chicken is still raw,

04:25we can finish it off with your sauce later.

04:28Now, if Sir Abdul's sauce is ready,

04:31we can now cut our chicken.

04:33The sauce looks good.

04:35I have to say the sauce looks good.

04:36And this is a very critical point.

04:39If you cut your chicken

04:41and you see that the middle is still raw,

04:43you don't need to worry

04:44because we can actually put it back to our pan

04:47and let it cook together with the sauce.

04:49Oh, okay.

04:50So, let's take this out now.

04:52How should the texture of the cream be?

04:55The texture of our sauce should be a bit thick.

04:58Two tablespoons of butter.

04:59Sorry, I'm on the phone.

05:01Sorry.

05:02Two tablespoons of butter.

05:03Oh, sorry.

05:04Wow!

05:05Looks good.

05:06Two tablespoons of butter.

05:08Ms. Danny with Ms. Nia's assistance is generous.

05:12There.

05:13Okay.

05:14Sir Abdul's is done.

05:16Yes, it's ready.

05:17Let's just let it rest.

05:19And then we can actually serve it now.

05:21Sir Abdul's Chicken Pizzas.

05:26Wow!

05:27It actually smells good.

05:29It has a bit of an Italian smell to it.

05:32It's hard.

05:34Because there's a bird.

05:35Chef JR, what else are we missing here?

05:39Actually, ma'am, once your sauce and chicken are ready,

05:43like I said, if you knocked it and you saw that it's raw,

05:47then you can finish it off with the sauce.

05:50Okay.

05:51Maybe over low heat.

05:52But once you get the white, opaque color of the meat,

06:00that's a very good sign that our chicken breasts are cooked.

06:03Okay.

06:04And we're actually ready to serve.

06:06Okay.

06:07Looks like they're ready.

06:09Yeah.

06:10Let's do a taste test.

06:12Chef JR, what's your judgment on the way they did it?

06:17What is your say?

06:19Perfect.

06:20It's a Michelin-starred restaurant.

06:21Really?

06:23No.

06:24Really?

06:25Of course not.

06:26Okay.

06:29Good job, chef.

06:30For someone who doesn't cook, that definitely looks decent enough.

06:36Looks decent enough.

06:37Okay, that's good enough.

06:38It looks decent enough.

06:39For a first time.

06:40Food has to look good also to be appetizing.

06:42Of course, yes.

06:43But presentation is also part of the culinary experience.

06:46And actually, what's good about this recipe is

06:48you can consider this as a base recipe.

06:50You can add cheese.

06:52You can add mushroom.

06:54You can add in whatever partner you want to add to this recipe.

07:00Okay.

07:18Chef JR, based on their looks and skill level,

07:24who's better?

07:26I would have to say that Miss Dani did a better job.

07:32Oh.

07:33Dani did a better job.

07:34Based…

07:36Okay, okay.

07:37Wait, based on their looks.

07:38Based on their looks.

07:39Based on their looks.

07:40We'll see if it's really good.

07:43Okay.

07:44Here.

07:45So, let's give it a try.

07:46So, let's start with Abdul.

07:49Okay.

07:57Mmm.

07:58Mmm.

07:59Okay.

08:01I like the taste of the sauce.

08:03The sauce makes it extra special.

08:05Okay.

08:06Chicken tastes the same.

08:07Yeah.

08:08Now I'm going to try…

08:09Especially if you're going to use breast.

08:11I'm going to try Dani's.

08:15So, what do you think, Gia?

08:16You're more objective.

08:19Which is better?

08:20Based on taste.

08:21Which is better?

08:22Based on taste.

08:27It's weird.

08:28Because I tasted one,

08:30and then I tasted the other.

08:32So, it's a tie.

08:33It's a tie.

08:35It's a tie.

08:36It's a tie.

08:38But, I mean, it's not…

08:39It's really salty.

08:41But, okay, wait.

08:42One more.

08:43One more try.

08:44One more.

08:46Dani's is saltier.

08:47Yeah.

08:48Dani did a better job.

08:50Why is yours salty, Dani?

08:51This is the saltier one.

08:54Yeah.

08:55Even when I seasoned it earlier.

08:57You're mixing the salt.

08:59Dani is mixing the salt.

09:02I don't know if it's just me being biased,

09:04but I can taste this.

09:08But, yeah.

09:09I would say it's kind of a tie.

09:11Because one is salty,

09:13and the other is fatty.

09:14Of course,

09:15I wish it was sweeter in the middle.

09:17Okay, so…

09:18In terms of taste,

09:19it's actually…

09:20Yeah, you can't go wrong with this dish.

09:22Thank you, Chef JR.

09:25Of course.

09:26Anytime.

09:27Kuya Kim,

09:28what do you have to say?

09:30I would have…

09:31I like salty food.

09:33Even though I helped Abdul,

09:36I like the salty one.

09:37I like Dani's.

09:38Okay, so you're here with Dani.

09:40Okay, so I guess the winner is…

09:42Dani.

09:43Dani.

Chef JR Royol challenges Dani Porter and Abdul Raman to a cook-off! | Mars Pa More

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