While cooking a delicious Kinulot na Pla-Pla, Chef Boy Logro talks about the difference between Pla-Pla and Tilapia, and explains why it is the most versatile fish in the world!
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00:00Welcome back!
00:02To Chicken in the Kitchen!
00:04Did you guys like it?
00:06Yes!
00:08Okay.
00:10What we're going to do today is Knulut na Pla-Pla.
00:14Do you know what's knulut?
00:16No.
00:16Curly.
00:18Knulut means twist.
00:19Ah, okay.
00:20In English.
00:20So in the English language, we've already removed the gills, right?
00:24Gills.
00:25Ah, gills.
00:26It's called gills.
00:27This is what we call the most versatile seafood in the world because it grows fast.
00:37So plapla and tilapia are the same?
00:40Yes, almost the same.
00:42The sizes, if it's big, plop plop.
00:46If it's small, tilapia!
00:50So I have to cut from here.
00:52So fillet.
00:55Because when people are rich, they don't want to have bones.
01:08Let's cut this into cubes.
01:17I cooked this in my hometown in Japan when I was in Japan.
01:21I cooked this one in Ichiban.
01:23Ichiban?
01:24Yes, Ichiban.
01:25You're from Hong Kong, right?
01:26Yes.
01:27So let's add salt, of course.
01:30Salt.
01:31I need your help.
01:32You do like this.
01:34You do this.
01:37Can you do it?
01:44Okay.
01:46Now let's add the marination.
01:49This is ground chili.
01:51It's green chili.
01:52What's important in plapla is to get rid of the fishiness.
01:57That's why we call it pureed garlic and ginger.
02:01This is coriander leaves.
02:05Poco limonada.
02:06See?
02:07Poco oliva.
02:08So you have to marinate, right?
02:10Let's marinate it quickly.
02:12Because if we don't marinate it, there's no point.
02:15Paprika.
02:16What's this?
02:17Paprika.
02:18Bing, bing, bing!
02:20Let's put it inside.
02:22So it will smell good.
02:24This is for crispiness.
02:25This is cornstarch or cornflour.
02:29You need a whole fish when you're cooking.
02:31Don't cut the tail and the tail.
02:35You'll notice that there's no cut on the tail and the tail.
02:39It's whole.
02:41Separate the flesh and the bone.
02:43This is the bone.
02:45For a better presentation.
02:48That's all.
02:49Let's cut it a bit.
02:50And we'll make a hole here.
02:53This is the tail.
02:55I realize that you like to do this.
02:59Right?
03:00Yes.
03:01You tie everything.
03:02That's why I'll tie you up later.
03:06Why am I tying you up?
03:07I'll tie you up too.
03:08See?
03:10You'll only see this on Idol sa Kusina!
03:19There you are.
03:24Let's put it here.
03:30Let's prepare the ginger, garlic, chili, and coriander leaves.
03:36Then, of course, the coconut milk.
03:38Milk.
03:39Then, the brandy.
03:42Then, the oil.
03:45The soy sauce.
03:46The oil.
03:51Are you ready?
03:53Yes!
03:56I'll show you.
04:02It's brown.
04:03Are you ready?
04:04So, garlic.
04:07Ginger.
04:10Hold this.
04:12The oil.
04:19It smells good.
04:22It smells good.
04:24Mix it.
04:27Then, the coriander leaves.
04:33Then, the chili.
04:34Do you still have eyebrows?
04:35Okay.
04:36Ping, ping, ping!
04:38Alright!
04:40Ping, ping, ping!
04:42Yeah!
04:49Now, this one is the coconut milk.
04:50Coconut milk.
04:51Milk.
04:52Over there.
04:56Leave a little bit for the top.
04:58You mix, mix, mix.
04:59Can you do it for me?
05:00Yes.
05:01Slowly.
05:02Now, it's ready.
05:04Very crispy!
05:08Very crispy.
05:09Very crispy.
05:13Okay, let's put it.
05:15Let's make a little decoration.
05:18Now, it's decoration.
05:19Yeah.
05:20Decorations.
05:21Okay, now it's ready!
05:23Yes!
05:32Very hot.
05:33Yeah.
05:34Because I'm poor, I have to sacrifice.
05:38Let's remove this one.
05:43I believe this is a very nice presentation.
05:45Oh yeah.
05:47Okay.
05:48Now, open and close.
05:49Open and close.
05:50Yes.
05:51Close and open.
05:52Are you ready?
05:53What's important here is the thickness.
05:54The thickness of our sauce.
06:00It needs to have a delicious texture.
06:03Yes.
06:04Not runny.
06:06Now, let's put our fried pork belly.
06:19Here it is!
06:20Let's put it here.
06:21Good!
06:23There you are!
06:26What a lovely!
06:28Fabio, are you ready?
06:29Yes, I'm ready.
06:30Are you ready?
06:31Yes, I'm excited.
06:35Oh my God, it's so hard to be on a diet in this country.
06:39Look at that.
06:40Yes.
06:42Bountiful of tilapia kulut.
06:44Oh my God.
06:51There you are.
06:52There you are.
06:55Look at your finger.
06:56Yeah!
06:57Bang, bang, bang, bang, bang, bang, bang!
06:59You have your Kinulut na Pla-Pla!
07:06Takamda, takamda maga yo!
07:09Okay!
07:10Kainana!
07:11Kain!