00:01Exciting na naman yung ating farm-to-table collab kasi isang malupit na chef na naman yung kasama natin.
00:06Super mom, executive chef, owner ng Liam's and Louise's Gourmet Cafe,
00:12ang ating kaibigan, hashtag-a, laking CACS din ito, Melissa Paglia Rocha!
00:20Chef, welcome sa farm-to-table.
00:22Hi, thank you for guesting me.
00:24So, yung collab lang natin, chef, is basically, meron tayong dish, familiar tayo, isa sa mga usual na tinuturo sa
00:32Center for Asian Culinary Studies.
00:34French classics.
00:34O, mga anak kami, chef Jean.
00:36Yes, hi, chef Jean.
00:37Buya base.
00:38What we want to show our food explorers is, we have the same set of ingredients, pero papakita lang natin
00:45yung magkaibang atake.
00:46Yes.
00:47Para mas marami silang magawa. Kunyari, ito yung laging laman ng pantry nila, o may dalawa na kaagad kayong recipe
00:52yung magagawa.
00:53Chef, ready ka na?
00:55Yes.
00:55Alright, let's roll.
00:57For my seafood, kasi buya base is a French soup na puro seafoods yung laman.
01:04So, since Chef Mel is going to do yung somewhat close to that version, ako naman, bibigyan lang natin ng
01:11different interpretation.
01:12Madali lang ito.
01:13So, we have a very hot pan here.
01:15I'm going to steam yung ating shellfish.
01:19So, we have clams here and yung ating tahong.
01:23Buya base is actually a classic French soup.
01:26So, this is their comfort food.
01:28We are going to do parang mix of seafood with fish.
01:33So, lumalabas na ngayon yung steam, naluluto na yung ating shellfish, and then maglalabas siya ng sabaw.
01:39Yun yung magiging pinaka-sauce ng ating gagawing parang topping ng ating bread.
01:45Yung aromatics natin, what I'm going to do is the application of traditional aromatics.
01:52But once I put the seafood, I will also do like flambé.
01:57So, para merong onting twist of liquor, I'll start with the supplying already of our aromatics.
02:05I think at this point, pwede na natin silipin yung ating shellfish.
02:09Yun.
02:15We don't want to burn the garlic since yung sinusunod natin, steps natin, are more into western or French.
02:24So, hindi natin pwede maburn yung garlic para hindi siya mag-sobrang nasang garlic.
02:33So, I put salt in the middle of our saute so that may layer na yung taste of our aromatics.
02:46Maglalagay lang tayo ng konting oil.
02:50And yung ating aromatics.
02:52We have our onions, tomatoes, tsaka yung garlic.
02:55I'll start with the mussels.
03:03So, this time, I'll put herbs.
03:07So, tagdagay natin si thyme.
03:10And a little cayenne for the kick.
03:13Kasi si seafood, mas masarap pa rin na.
03:16And so, may onting kick siya.
03:18So, to divert the flavor na masyad na malangsa or nadya fishy yung kanyang lasa.
03:24So, at least with a cayenne or paprika, medyo nag-delivert or mawawala ng onte.
03:31Lagyan din natin ang thyme and paprika.
03:36I'm going to put like a little of the onion mix to add more flavor.
03:43So, we will just let this siguro simmer hanggang sa parang malulusaw na yung ating kamatis.
03:49And while we're doing that, tatangganin lang natin sa mga shells, yung ating clams, tsaka yung ating mussels.
04:01Season lang natin na lang.
04:03Salt.
04:06And some pepper.
04:09As you can see, I'm really doing like a little of adding from time to time.
04:15But pinch, or mas maliit pa sa pinch, yung dinalagay natin na salt.
04:21Just to layer the flavor hanggang sa maluto siya.
04:25So, we're just going to put our fish.
04:31And then, right now, I can see na medyo orange na yung prawns natin.
04:35Actually, I have this executive chef before.
04:39Spanish siya.
04:41Wag daw ako mag-a-add ng anything na liquor or anything na alcohol.
04:47While the prawns or the shrimp is not yet cooked or into orange stage.
04:53Kasi once I added that daw, it will not cook na.
04:57And it will be like rubbery.
04:58We'll just simmer this for about three to five minutes.
05:01And then, pwede na natin ibalik yung ating shellfish.
05:03And then, after that, pwede na mag-plate.
05:06So, kumbaga, lumalabas yun sa dish natin is somewhat cross-breed ng seafood gisado.
05:16Pero dahil hindi naman natin siya literal nagginisado.
05:19So, parang in a way, napapreserve pa rin natin yung characteristic ng buya base, kumbaga.
05:28Wala akong flambane.
05:30Hindi ko siya madagawa.
05:31I'm planning to do like a flambane.
05:33Pero, since wala tayong available na white wine,
05:38best substitute that I have here is actually a vodka, a local vodka, 80% proof.
05:45So, it will add a little kick to also elevate the flavor of all the shellfish and also fish inside.
05:54And maganda rin siyang pang kasal or pang combine ng lahat ng flavors that we have.
06:01I would like to deconstruct a little para lalagay ko yung ating alcohol.
06:08Since, tilagay ko na si alcohol, I still follow the tinuro sa akin ng aking parents kapag naglaluto ka.
06:16At naglalagay ka ng vinegar, naglaluto ka ng alcohol.
06:19Siyempre, medyo, si-seammer mo pa siya ng unte.
06:21And then, cook. Make sure na cook na yung ating alcohol before mo siya haluin.
06:27This is to prevent na mag, parang meron siyang lasa na hindi luto.
06:32Make sure that you simmer it with 30 seconds to 40 seconds.
06:36And then, before you add additional ingredient, additional liquid ingredient, or before you stir it.
06:43So, nakapag-chop na ako ng ating garnish.
06:48Nainitan ko na rin yung ating tinapay.
06:50And, luto na yung ating isda at hipon.
06:57Nagay lang natin yung ating shellfish.
07:08Haunting leeks.
07:10Pwede na tayo mag-flate?
07:11Okay, we will just simmer it ng sumer a few minutes and then, this is ready.
07:16It's good for plating already.
07:19Chef, ready ka na?
07:21Yes!
07:21Let's plate na.
07:23Ito po yung natira dun sa Pocaccia ni Chef Mel.
07:26So, dahil hindi pwedeng masayang, gagamitin natin siyang pinaka-vesel para higupin lahat ng masarap na lasa ng ating gisado
07:36-ish na seafood.
07:44Excited na ako matikman ang Puyapace for...
07:47So, Chef Mel, let's exchange plate.
07:49Yes!
07:50Ah, yan na.
07:50Excited!
07:52So, in a way, halos pareho naman yung take natin, ano?
07:56Yes!
07:57So, ikaw nag-isa?
07:59Tama?
07:59Nag-isa pa rin ako.
08:01Well, hindi ako technically nag-isa eh.
08:04Okay.
08:05But, let's see how different yung magiging flavors na.
08:09Oo.
08:11Pareho tayo ng ingredients.
08:14But because of slight change sa technique,
08:17magkaiba yung flavor profile niya.
08:20Oo nga.
08:22No?
08:22Yeah.
08:23It was an experience.
08:25Yeah.
08:25Everything is amazing.
08:27And, um, syempre, it's nice to also do collaboration with great chefs.
08:33Because this is one way of, uh, parang learning for us.
08:39Very nice day, Chef.
08:41I enjoy this.
08:42This one also, pumuputok yung lasa niya.
08:44Parang yung layer of flavors.
08:47Yeah.
08:47Um, syempre, una kong malalasahan si seafood doon.
08:51Yeah.
08:51Pero, dun sa end niya, nalasahan ko yung layer of the aromatics.
08:56May may dadagdag na naman kayong recipe sa inyong repertoire, ha, mga food explorers.
09:00Care of Chef Mel and your food explorer.
09:04Before, perdu!
09:06Real!
09:08Yeah.
09:11Yeah.
09:12Yeah.
09:13Yeah.
09:15Yeah.
09:25Yeah.
09:28Hmm.
09:29It's what the purpose is.
09:29Yeah.
09:30Yeah.
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