Chef Boy Logro’s guide to cooking Prawns Teppanyaki! | Idol Sa Kusina

1 year ago

From properly cleaning his prawns to showing how to butterfly them, Chef Boy Logro goes into detail on how to prepare his Prawns Teppanyaki!

Transcript

00:00To all idols in the kitchen, as a promise, you won't do anything but eat a lot.

00:09So what we're going to do is prawns tipaniyaki.

00:14This is the delicious one because it has a lot of prawns.

00:18So what we're going to do is, I have a chopstick or bamboo stick.

00:24This is the technique on how to remove the vein.

00:31So we're going to flip it like that.

00:34One, two, we're here.

00:38We're going to poke it like that, deep.

00:41And you're going to let it go.

00:43Then you're going to hold it well.

00:45Then you're going to pull the root.

00:48Try one.

00:50There.

00:52There.

00:54This is the vein, right?

00:56Of our prawns.

00:58Okay.

01:04Then we're going to peel it.

01:09Leave the tail and the head.

01:13I'm going to remove the bulb.

01:15If you're a VIP, you're supposed to remove this.

01:20And you're supposed to clean the domain of the tail.

01:25Because if you eat it and you don't remove it,

01:29it's like you're committing a grave sin in the field of cooking.

01:32It means,

01:34the Japanese said,

01:36you don't know your job.

01:40So you should be careful here.

01:43When we say,

01:45yaki tempura,

01:48to them,

01:50it's tempura, you should remove the tail.

01:52When we say prawns teppanyaki,

01:55it's the same.

01:57Okay.

01:59So,

02:01we're going to clean the bulb.

02:03We should always remember,

02:05especially when we make this kind of food,

02:08because teppanyaki is expensive.

02:10If you're on a date,

02:12I'm sure your 10,000 is just prawns and sake.

02:15And then rice.

02:17That's all.

02:19Okay, so,

02:20we're just going to butterfly it.

02:22This is called a butterfly cut.

02:29Okay.

02:32Cooking oil.

02:34Cooking oil.

02:39We don't season the pan.

02:41We season it here.

02:43Okay.

02:45We put it here.

02:48One.

02:51Two.

02:54Three.

02:56So,

02:58let's put some brandy.

03:01Yeah!

03:09Why do we put brandy?

03:11Because,

03:13it removes the

03:15smell of the prawns.

03:16Okay.

03:18No more eyebrows.

03:20If you're good at entertaining,

03:22the dollar is there.

03:24Would you believe,

03:26before in Manila Diamond,

03:28I did my best,

03:306,000 to 5,000 every day or more.

03:32That's just a tip.

03:34Yes!

03:37Because back then,

03:39the Japanese and the Americans

03:41had guarantees.

03:43When they gave a bet,

03:44they gave 1,000.

03:46Do you know 1,000?

03:48That is 5,000 pesos.

03:50That's just one guest.

03:52If you have five guests

03:54in one night or ten,

03:56that's a lot of money.

03:58You don't need a salary.

04:00Okay.

04:02Okay.

04:05Oh!

04:11Very nice.

04:13Then,

04:15sake.

04:17You don't need to flame the sake.

04:21It's sake!

04:26Then,

04:28let's add salt.

04:42Oh!

04:44There you are.

04:46Let's cover it.

04:49That's just for a while.

04:56Okay, then.

04:58I'll add cooking oil on the side.

05:03And I'll cook the garlic chips.

05:12The one with the sauce.

05:14This time, this one.

05:23Are you all excited?

05:25Yes!

05:27Wow!

05:29You're all staring at me.

05:31You're not breathing.

05:34Okay.

05:36So, this is where the garlic chips are made.

05:38Garlic chips.

05:42Alright.

05:55The prawns that you need to buy

05:58need to be fresh.

06:00There are many kinds of prawns.

06:02But make sure that the one you bought

06:04does not have a black head.

06:05Because the head will separate if it's not fresh.

06:08What's the difference with other prawns?

06:11There are many kinds. There are white prawns, tiger prawns,

06:14because its skin is like a tiger.

06:16Let's add butter.

06:26Of course, the Japanese soy sauce.

06:36Okay, so the garlic is ready.

06:40Let's add it here.

06:42And also this one.

06:45Wow!

06:47Okay.

07:03A little salt.

07:06Okay.

07:08Black pepper.

07:10Now it's ready.

07:14Hallelujah!

07:17Hug me.

07:19She's hugging me.

07:21Now let's add our prawns.

07:25Optional, you can add

07:27garnish with lemon.

07:29U.S. lemon.

07:35Here with the prawns tipaniyaki.

07:47Are you ready to eat?

07:49Yes!

07:51Okay.

08:07For more information, visit our website.

Chef Boy Logro’s guide to cooking Prawns Teppanyaki! | Idol Sa Kusina

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