Chef Boy Logro’s Ensaladang Hipon at Sula with Mango Salsa recipe!

GMA Network

1 year ago

No matter where he goes, Chef Boy Logro always has his Ensaladang Hipon and Sula with Mango Salsa in his back pocket!

Transcript

00:00Welcome back to Idols in the Kitchen!

00:03Are you ready to eat?

00:05Yes, we are!

00:07Okay!

00:09If you are ready to eat, no problem!

00:13Our next dish is Sinciladang Hipon at Suha

00:17with Mango Salsa.

00:19Let's start!

00:21Yeah!

00:24Okay, first of all,

00:27this is the baguette.

00:29Baguette!

00:30For example, if you want to save money

00:33but it's cheap,

00:34we'll use a footlong.

00:36Let's cut it like this, Fabio.

00:39We'll cut both sides.

00:42We need a bread knife.

00:46Let's roll it in the mold.

00:49Turn it.

00:50We have to bake it in the oven for about 15-20 minutes

00:53until it's toasted.

00:5515-20 minutes?

00:56Yes.

00:57Let's put it in the oven.

00:58Yes.

00:59Here.

01:01After 15 minutes.

01:02Alright.

01:04Wow!

01:05That was fast!

01:08He's a magician!

01:09Yes.

01:10Okay.

01:11Let's put it on the side.

01:13Alright, it's here.

01:14Alright.

01:15Okay, so.

01:17Let's boil the shrimp first.

01:19These are pelt shrimps.

01:21Fresh shrimp.

01:22Fresh shrimp.

01:23Water.

01:25Just water.

01:27Okay.

01:28Enough.

01:30Slice of lemon.

01:31To get rid of the smell of the shrimp,

01:33we should add lemon.

01:35Three or four is enough.

01:36Yes.

01:37Then, celery leaves.

01:43Then, of course,

01:46wine.

01:47Wine?

01:48Can I drink?

01:49You have to use a straw.

01:50Ah, okay.

01:53Okay.

01:54Wine.

01:56Then, of course, the salt.

01:57Where's the salt?

02:00Then, this one.

02:01It's the salt.

02:02Oh!

02:03It's inside.

02:04Salt.

02:05Oh, yeah.

02:06Oh.

02:07Okay.

02:08The salt is here.

02:09The lemon is here.

02:10The wine is here.

02:12Let it boil for a while.

02:14When it boils,

02:15we'll put this in.

02:16Don't put it when the water is not boiling.

02:18This one,

02:19we'll poke it with a bamboo stick.

02:21Then,

02:22hold it,

02:23and pull it.

02:25That's its root.

02:26Wow.

02:27Then, we'll poke it with a bamboo stick.

02:29Alright.

02:30We'll put it here.

02:33Only three seconds.

02:35It's okay if it's pinkish.

02:37Just pinkish.

02:38We don't need to overcook it.

02:40Oh, my God.

02:41It's just quick, right?

02:42It's just quick.

02:43This is the peeled shrimp.

02:45It's already peeled.

02:46The root is gone.

02:47It's already gone.

02:48It's gone.

02:52Let's put it here.

02:53So,

02:54as you can see,

02:55it's not overcooked.

02:56The good thing about this shrimp is

02:58it's fresh.

02:59Remember,

03:00it's fresh.

03:01It can't be not fresh.

03:04We'll pull it again.

03:07So, it won't

03:08fall apart.

03:09It won't fall apart.

03:14So, this is its style.

03:15We'll cut it in the middle,

03:17not on the back.

03:20This one,

03:22be careful.

03:24It's super soft.

03:25Don't cut it too fast.

03:27I also serve this

03:28to His Majesty of Oman.

03:31When I was in Manila Diamond

03:33or Vivery Hotel,

03:34wherever I go,

03:35as a chef,

03:36I have this recipe.

03:39Insiladang Hipon sa Suha.

03:43When I make this,

03:44my identity is

03:45Chef Logro Salad

03:46in Mango Salsa.

03:48That's me.

03:49Right?

03:51Fabio can do it too.

03:52Very unique.

03:53Yes.

03:54Alright, so,

03:57put a paper towel

03:59or cloth.

04:00You know, cloth.

04:01White cloth.

04:02It can be like this.

04:04Then,

04:08Did you hear that?

04:09I felt that.

04:11It's so wide now.

04:13Okay?

04:14Okay.

04:15We'll put it here first.

04:18Next,

04:19is this one.

04:20We have to chop it.

04:22Takam na takam na ba kayo?

04:24Takam na takam na!

04:25Alright! Malapit na!

04:27This one is the shrimp.

04:29Yes.

04:30Now,

04:31next is the

04:33brunoise of

04:37pimientos?

04:38Yes.

04:39Confrendo pimientos.

04:40Si.

04:41We call it pimenta.

04:42Pimenta.

04:43Si.

04:48Yeah!

04:51Yeah!

04:55Pickle.

04:56It's a pickle.

04:59The walnut.

05:01So, celery.

05:02Sandali, sandali.

05:05Yeah!

05:07Wow!

05:08Spring onion.

05:10Para mabilis,

05:11kasi iba naman sa dulo,

05:12magsimula ka dito.

05:13Ang haba, di ba?

05:14Oo, sobra.

05:15Ako pumilang-pumilang putul ko ng ganyan.

05:16Sandali lang, di ba?

05:18Dalagyan nalang natin ng mayonnaise.

05:20Mayonnaise.

05:21Mayonnaise.

05:24One,

05:25two,

05:26three tablespoons.

05:28And of course,

05:30Hoho!

05:35Salt.

05:37And black pepper.

05:38Okay.

05:40Bang, bang, bang, bang, bang, bang!

05:43So, gagawin natin,

05:44lalagyan natin ang hot sauce.

05:46Maraming-maraming hot sauce.

05:48Kasi pag ginain mo ito,

05:49parang hindi mo pwedeng iwanan.

05:53Mamimis mo.

05:54Oh.

05:55Yeah.

05:56So,

05:57this time, you taste it.

05:59Again, may rubbish.

06:02I have to use this one.

06:05Ang sarap, no?

06:06You see?

06:08Di ba? Sarap.

06:09Superb.

06:10The spice is there.

06:12The saltiness is there.

06:13Combination, yeah.

06:14Combination.

06:15Right? And the walnut itself.

06:16Strong.

06:17So, I have to make the puree.

06:18This is a mango puree.

06:19Earlier,

06:20ginawak mo napo ito?

06:22Mango puree.

06:23Yeah, mango puree.

06:25Wire whisk.

06:26Oh my God.

06:27Okay, you hold it.

06:28Yeah.

06:29You mix.

06:30I have to add the olive oil.

06:31Slowly.

06:32On the side.

06:33Come on.

06:35Put a little bit of

06:37white pepper,

06:38if you don't mind.

06:39White pepper?

06:40Yeah.

06:41How do you do?

06:42Yeah.

06:44Good, good, good.

06:49Very good, huh?

06:50I have my very own squeezer.

06:53Okay.

07:00This is my lemon squeezer.

07:06No need to buy.

07:08Wherever you go,

07:09part of the world,

07:10you can use this one.

07:11Yeah.

07:12Orange, lemon.

07:14Add with lemon.

07:15Use lemon.

07:19I can add this one for one teaspoon.

07:21Now everything is there.

07:22Up,

07:23side,

07:24down.

07:25Up,

07:26side,

07:27down.

07:32Pomelo here.

07:33You love pomelo?

07:34I love pomelo.

07:35I always bring it from Davao.

07:36Let's put

07:37lolo roso.

07:38Let's roll it like this.

07:39Then,

07:40let's put it in the middle.

07:42It's almost there.

07:43On the top of the pomelo.

07:44Yes, on the top of the pomelo.

07:46Let's put

07:48mango.

07:50So we have the

07:52walnut.

07:53On the top there, walnut.

07:55Then the brunoise of

07:57tomato.

07:59Then lastly,

08:00the bing, bing, bing, bing, bing, bing, bing, bing.

08:03You have yours.

08:04This is the shrimp and mango salsa.

08:07Have you eaten yet?

08:08Let's eat, let's eat.

Chef Boy Logro’s Ensaladang Hipon at Sula with Mango Salsa recipe! | Idol Sa Kusina

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