How to Make Chef JR Royol’s Asian-Style Mixed Seafoods | Farm To Table - video Dailymotion

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Aired (July 28, 2024): Chef JR Royol demonstrates how to achieve the Asian flavor profile that Ashley Ortega wants for her mixed seafood!

Transcript

00:00So you were telling me that you're more on Asian, and you want it to be a bit spicy.

00:05Yes.

00:06You have a strong tolerance for spicy food.

00:07Don't make it too spicy. I want it to have a bit of kick to it.

00:11Okay, okay.

00:11That's what I want.

00:12Spice stays up.

00:14Alright.

00:14So what's next?

00:16Oh, this looks so good!

00:17So we have oyster, we have clams.

00:21Okay.

00:22We have, well, mussels.

00:24Okay, do you want them?

00:25Can we have shrimp?

00:27Okay.

00:27Shrimp, definitely, and maybe we have crabs.

00:32Yeah.

00:32Fun fact, I don't know how to eat crabs.

00:35You have to slice it for me, so I don't have patience to do it one by one.

00:39Oh my gosh, I'm so excited.

00:41Mm-hmm.

00:43So Asian.

00:44This is heaven for me right now.

00:46It's the same, it's like you brought a kid to the playground, that's how I feel.

00:50How many kilos of mussels do you want?

00:52Just a little bit.

00:53I'll ask for one kilo.

00:55Siguro for Asian, I would toss in lemongrass, siyempre chilies.

00:59Ginger.

01:00Ginger, yes, sure.

01:02A little bit.

01:03A little bit, and then just a contrast, siguro lemon.

01:06For color, I'll just put in red and green bell pepper.

01:14Lime.

01:15Yeah, let's have lime.

01:17I'll admit, the dish that we're preparing for Ashley is a bit challenging.

01:26Because it's not everyday that you're preparing fried mixed seafoods for someone.

01:31So she has a request that she wants the flavor profile to be on the Asian side.

01:36The key here in our dish is our preparation, or what we call our Nissan Plus.

01:42So while I'm boiling our water, because she also has a request for the mussels.

01:47The only way we can remove the mussels easily is if we let it par-cook.

01:54Let's cover this, and then more or less 3 to 5 minutes on that high heat,

01:59they should be open by that time.

02:01Let's just go back to our bell pepper.

02:13This is our bell pepper.

02:15So what I'll do is, I'll include the stalk in our crunchy bits.

02:42So we'll just let this cool, and then we'll prepare our shrimp and our squid.

02:48Of course, this won't be fried if we don't have our oil.

02:52And while we're heating our oil, this is our mussel.

02:57We've already cleaned it, removed the shell.

02:59Lightly seasoned only.

03:01And then our cornstarch.

03:04So once we've coated it with our cornstarch, let's just deep fry it.

03:12Let's put it on a plate.

03:27Let's move on to our squid.

03:42So before our squid heads are fully cooked, I'll move on to our shrimps.

03:49Let's put it on a plate.

04:09Then we're just going to use the same pan.

04:11Let's put our squid.

04:13Then, our bell pepper.

04:19Then, our shrimp.

04:25Then, our mussel.

04:27So we're just going to reduce that until we get the sauce consistency.

04:31Then, we're going to toss our mixed seafoods.

04:38So before our mussel is fully cooked, I'm just going to remove the stalk.

04:49So for me, this is the perfect consistency that I'm looking for.

04:54It's not totally brown yet.

04:57Let's just chase the chili that Ashley requested.

05:02In with our mixed seafoods.

05:06And then our colorant.

05:09Fire off.

05:10So just a little bit of oyster sauce.

05:15We can now serve.

05:18Thanks for watching!

How to Make Chef JR Royol’s Asian-Style Mixed Seafoods | Farm To Table

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