After harvesting a bunch of squash blossoms, Chef JR Royol turns them into crispy treats and teaches a few frying tips along the way!
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FunTranscript
00:00 [music]
00:05 Usually, when it comes to "bulaklak na kalabasa",
00:08 it's mixed with "dininding" or other vegetables.
00:12 For us, it's rice and rice grains.
00:16 That's what Airpods normally serves us.
00:19 Then, a little bit of fish.
00:22 But now, we're going to give it a different take.
00:26 We're going to make a stuffed squash blossoms.
00:29 But our filling is made of cheese and crab meat.
00:34 The first thing that we need to do is the batter.
00:38 We're going to coat it to give it an added texture to our dish.
00:43 So, it's like we're making tempura.
00:46 First thing that we need to do is mix our all-purpose flour.
00:50 Then, our water.
00:54 [music]
00:59 Then, our eggs.
01:01 Then, we'll season it with a little bit of salt.
01:04 [music]
01:13 So, if you'll notice, our batter is still very thick.
01:16 Because that's not the final stage yet.
01:20 We'll add ice or cold water.
01:24 [music]
01:27 Now, we want to lower the temperature.
01:30 It's cold.
01:31 Because this is what will give a "potok-potok" look to the tempura.
01:35 So, it's what will give a light texture to our crispy end product.
01:43 You want to set this aside.
01:45 You want to make this ahead of time.
01:46 Because, again, flour, liquid, gluten.
01:51 So, we want to make our batter lighter.
01:56 This will have an effect on our squash blossoms.
02:00 That's why we'll let it rest while we're making our filling.
02:04 For our filling, this is very solid.
02:08 We'll add crab meat to the cream cheese.
02:10 Then, we'll season it with salt and pepper.
02:13 Then, we'll add a little bit of chives.
02:15 If you prefer it to be a little bit saltier,
02:18 and you have access to a market,
02:20 you can replace the white cheese with cream cheese.
02:24 And then, we'll just season it lightly.
02:27 Some salt, some pepper.
02:29 [music]
02:32 Then, we'll just mix it so that the salt is not in one part.
02:37 [music]
02:39 Then, we want to mix it so that it's easier to manage.
02:45 [crowing]
02:47 And then, we'll just add in our crab meat.
02:50 If you don't have crab meat to buy,
02:52 you can also use fish or tinapa flakes.
02:56 [music]
02:59 And then, we'll just finish this with some chives.
03:02 [music]
03:05 If you don't have a plastic piping bag, you can use wax paper.
03:09 And then, you'll just fold it so that you can do this.
03:13 [music]
03:15 If you really don't have one, even if it's a plastic bag,
03:17 well, if you're going to use, for example, ordinary plastic,
03:20 the problem is that our filling is a little bit heavy.
03:23 So, if you're forcing it like that,
03:25 the plastic will just stretch and it won't come out of the hole.
03:29 But yeah, definitely, if you're going to put a small portion,
03:34 I'm sure it would work.
03:36 So, we'll just cut the tip.
03:41 [music]
03:45 So that it's easier to manage.
03:47 [music]
03:52 Then, we'll just flip it a little bit.
03:55 We're ready to stuff.
03:58 I'll put some oil in our pan.
04:00 [music]
04:07 So, there.
04:08 Our temperature is ready.
04:10 This is also our squash blossom.
04:13 It's better if it's whole or not crushed.
04:18 Because, of course, if we have something inside, it will be crushed or thrown away.
04:23 With your piping bag, just put it inside.
04:27 [music]
04:32 Don't fill it too much because, again, it might burst.
04:37 It's a waste.
04:39 And then, just to secure our filling,
04:43 just pinch the middle.
04:47 And then, ever so gently,
04:53 [music]
05:11 So, guys, this is what we're talking about.
05:13 Those blisters.
05:15 There.
05:16 So, the temperature is what helps there.
05:19 Thank you, sir.
05:22 One zero.
05:23 [music]
05:49 Yum.
05:50 [music]
06:06 Sir.
06:07 Let's eat.
06:08 Yes, sir.
06:09 Let's just eat.
06:10 Yes, sir.
06:11 There.
06:12 It's so good.
06:14 It's delicious.
06:18 You're teasing me again.
06:19 I was waiting for your reaction.
06:23 It's good, right?
06:27 It's good.
06:28 It's even better.
06:30 It's good.
06:33 How is it, sir?
06:34 It's good.
06:35 You're getting a little too cocky.
06:38 Those are crab meat.
06:46 Yes.
06:47 I mixed the crab meat with the cream cheese.
06:49 So, you can taste that it's so creamy.
06:54 The crab balances out the saltiness.
06:57 Yes, it's good.
06:58 And then, the taste of the cauliflower is catching up.
07:03 Yes.
07:04 At the end.
07:05 Because the cauliflower has a taste, too.
07:06 Yes.
07:07 Try it.
07:08 [music]
07:32 [BLANK_AUDIO]