Let’s set those taste buds on fire with Chef Boy Logro’s Jennica Garcia-approved Crabs with Chili sauce!
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FunTranscript
00:00Okay, without further ado,
00:02our next dish is Chili Crabs with Chili Sauce.
00:07Why do we call it Chili Crabs?
00:09Because it's swimming in boiling oil!
00:17Gwynneca, let's start!
00:19Game!
00:20Okay.
00:21Can you get that bowl?
00:22The big one?
00:23Yes, the big one.
00:25There.
00:26And these are the crabs.
00:27I've already removed the meat from the bottom.
00:30And of course, don't throw this away, okay?
00:32We'll need this.
00:34Let's put it aside for now.
00:35My mom's favorite.
00:37This?
00:38Yes.
00:38Yes.
00:39So we'll add salt, of course.
00:42Mm-hmm.
00:43Mm-hmm, salt, right?
00:44Salt.
00:45There you go.
00:47Yes!
00:52Yes.
00:54A lot of people like soft-shell crabs.
00:57Those are the crabs that replace soft-shell crabs.
01:01If the soft-shell crab is new,
01:03it's softer, juicier, and more flavorful.
01:07You know that already!
01:10We'll add chicken powder.
01:13Yes, they know that.
01:15White pepper.
01:17Oh, crushed.
01:19Gwynneca is so white.
01:22We'll add cornstarch.
01:25This time, you have to use your hands, not a chopstick.
01:28Yeah.
01:33Did you hear that?
01:34I heard it.
01:35Deep frying is important.
01:40Wow.
01:47There you go.
01:53We'll put it in just to make it red.
01:54We're not eating it, we're just displaying it.
01:57What a nice!
01:59Yeah.
02:06It's ready.
02:08We'll make the sauce.
02:10We'll make the sauce now.
02:15There you go.
02:16It smells good.
02:17It smells good, right?
02:18Oh, there's no sauce yet.
02:19It smells so good.
02:20There's no sauce yet.
02:20It smells so good.
02:21Just the sauce and it's already a dish.
02:24Yeah.
02:27There you are.
02:30Don't drop it.
02:33We'll just dissolve a little cornstarch in our chicken stock again.
02:40Add two spoons of vinegar, two spoons of cornstarch, chicken stock.
02:47Then, mix it again.
02:48Okay, and then, our licks.
02:51Okay, vinegar?
02:53Yes.
02:53Olive oil.
02:55Vinegar?
02:56Yes.
02:57Can you handle that?
02:58I can handle it.
03:01Alright.
03:02We need ginger and garlic.
03:04Yuri, so that our sauce will smell good.
03:08Yeah.
03:13Yeah.
03:17Then, licks.
03:21I like it.
03:22Let's add our chili sauce.
03:28Yeah.
03:31Yeah.
03:32Let's add the chicken powder.
03:38Let's add the cornstarch.
03:43Of course, let's add the chicken stock.
03:46There you are.
03:48Before I add the crabs, I'll make a garnish.
03:53Okay.
03:54It's beautiful, right?
03:55I'll put it on the table.
03:57It might fall.
03:58No, no, Chef.
03:59It's in place.
04:00You can put it here.
04:01Let's display it first.
04:03Let's put it here.
04:04It's beautiful.
04:05There you go.
04:06Wow.
04:07There you go.
04:08What a nice.
04:09What a perfect.
04:10Okay.
04:11So.
04:13It's heavy.
04:14Two.
04:18Woo.
04:19Woo.
04:20Woo.
04:21Woo.
04:22Woo.
04:23Woo.
04:24Woo.
04:25Woo.
04:26Woo.
04:27Woo.
04:28Here it is.
04:29Here it is.
04:30Here you go.
04:31What I've been waiting for.
04:32What I've been waiting for.
04:33The crab.
04:34Yes.
04:35Here it is.
04:36Let's put it here.
04:37In the middle.
04:38Yes.
04:39Another one.
04:40Last one.
04:41Last one.
04:42And in the sauce, of course.
04:43What a nice.
04:44What a nice.
04:45What a nice.
04:46What a nice.
04:48What a nice.
04:49What a nice.
04:50Of course, it's not complete without a garnish.
04:51Right?
04:52That's where it should be.
04:53That's where it should be.
04:54Yes.
04:55Yes.
04:56That's right.
04:57Perfect.
04:58Of course, we should put our national anthem.
04:59Okay.
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