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1
00:00:04,190 --> 00:00:07,200
- All right.
First camera.
2
00:00:07,219 --> 00:00:09,150
Hey, guys.
It's Selena.
3
00:00:09,169 --> 00:00:13,060
As most of you probably know,
I'm not the best cook.
4
00:00:13,080 --> 00:00:14,179
[doorbell chimes]
5
00:00:14,199 --> 00:00:16,129
So I'm back in my kitchen
6
00:00:16,149 --> 00:00:18,109
to get schooled by some
of the best chefs.
7
00:00:18,129 --> 00:00:19,190
- Ooh.
- What the hell?
8
00:00:19,210 --> 00:00:21,129
Can you pick it up?
Is it alive?
9
00:00:21,149 --> 00:00:23,030
- They're at home
and I'm at home.
10
00:00:23,050 --> 00:00:25,160
Guys, look at this.
- It looks like a porcupine.
11
00:00:25,179 --> 00:00:29,109
- And we're going to make
a meal together apart.
12
00:00:29,129 --> 00:00:30,170
It smells good.
13
00:00:30,190 --> 00:00:32,049
If I were to guess
what this is,
14
00:00:32,070 --> 00:00:34,049
I would say that it is
some kind of fruit.
15
00:00:34,070 --> 00:00:35,189
However, I also feel like
16
00:00:35,210 --> 00:00:37,049
there's an alien
or a dinosaur in it.
17
00:00:37,070 --> 00:00:38,109
- [chuckles]
Yeah.
18
00:00:38,130 --> 00:00:40,000
- Something's about
to come out.
19
00:00:40,020 --> 00:00:42,020
Selena and Jordan, take one.
20
00:00:42,039 --> 00:00:43,200
Let's do this.
21
00:00:43,219 --> 00:00:45,229
- ♪ I'm tryin', I'm tryin',
I'm tryin' ♪
22
00:00:46,009 --> 00:00:48,130
♪ Oh, tryin',
I'm tryin', I'm tryin' ♪
23
00:00:48,149 --> 00:00:50,200
♪ My feelings on fire ♪
24
00:00:51,159 --> 00:00:53,049
Oh!
Hey, Jordan!
25
00:00:53,070 --> 00:00:55,030
[no audible dialogue]
26
00:00:55,049 --> 00:00:57,130
- Oh, I can't hear you.
I'm so sorry.
27
00:00:57,149 --> 00:00:59,030
But you look great.
28
00:00:59,049 --> 00:01:01,210
- [inaudible]
- I can't hear you.
29
00:01:01,229 --> 00:01:03,210
Oh, my gosh.
I love him.
30
00:01:04,180 --> 00:01:07,079
- I don't care.
I love his energy already.
31
00:01:07,099 --> 00:01:08,159
- Hi.
Can you hear me?
32
00:01:08,180 --> 00:01:10,189
- Oh, I can hear you.
Hi, Jordan.
33
00:01:10,210 --> 00:01:12,230
- [laughing]
Hi, what's up?
34
00:01:13,010 --> 00:01:14,159
- Today, I am joined
35
00:01:14,180 --> 00:01:18,049
by New York City chef,
Jordan Andino.
36
00:01:18,069 --> 00:01:20,150
He grew up working
in professional kitchens
37
00:01:20,170 --> 00:01:24,000
with his dad and has continued
to pursue that passion
38
00:01:24,019 --> 00:01:25,060
as an adult.
39
00:01:25,079 --> 00:01:27,170
He is a TV host and judge
40
00:01:27,189 --> 00:01:29,210
whose passion is
to create dishes
41
00:01:29,230 --> 00:01:32,229
that mix his Filipino heritage
with French technique
42
00:01:33,009 --> 00:01:35,210
in fun and unexpected ways.
43
00:01:35,229 --> 00:01:37,229
- How's it goin'?
- It's going good, yeah.
44
00:01:38,009 --> 00:01:39,049
I'm so excited.
45
00:01:39,069 --> 00:01:40,170
- I'm definitely used
to people, like,
46
00:01:40,189 --> 00:01:43,140
all different ranges
of being good and bad.
47
00:01:43,159 --> 00:01:45,180
So where would you fit,
just so I know how to, like,
48
00:01:45,200 --> 00:01:46,229
describe things to you?
49
00:01:47,009 --> 00:01:50,150
- I would like to say...
medium.
50
00:01:50,170 --> 00:01:52,049
- Medium I can work with.
51
00:01:52,069 --> 00:01:53,090
Actually, I can work with
anything, but medium's good.
52
00:01:53,109 --> 00:01:54,219
- Okay.
- Okay, so
53
00:01:55,000 --> 00:01:57,060
we're making
my grandmother's, or Lola's--
54
00:01:57,079 --> 00:01:59,129
so Lola is the same
as grandmother in Tagalog
55
00:01:59,150 --> 00:02:01,019
in the Philippines.
56
00:02:01,040 --> 00:02:02,209
So Lola's chicken adobo
with a side of rice
57
00:02:02,230 --> 00:02:04,150
'cause Filipino's
love their rice.
58
00:02:04,170 --> 00:02:06,109
And then for dessert,
we're making turon.
59
00:02:06,129 --> 00:02:08,009
And it's like a fried pastry
60
00:02:08,030 --> 00:02:10,210
with jackfruit and plantain
tossed in sugar.
61
00:02:10,229 --> 00:02:13,000
It's like a Asian
bananas Foster.
62
00:02:13,020 --> 00:02:14,150
- That sounds so good.
63
00:02:14,169 --> 00:02:16,060
I'm so excited.
- Great.
64
00:02:16,079 --> 00:02:18,129
We're gonna get
our chicken going first
65
00:02:18,150 --> 00:02:20,050
because the chicken takes
the longest
66
00:02:20,069 --> 00:02:21,129
and you want it to be nice
and tender and braised.
67
00:02:21,150 --> 00:02:23,099
- Okay.
Should I get that first?
68
00:02:23,120 --> 00:02:25,069
- Yeah, chicken, vinegar,
and mushroom soy sauce.
69
00:02:25,090 --> 00:02:26,170
- Kay.
- Great, yes.
70
00:02:26,189 --> 00:02:28,180
I see you get the chicken.
Perfect.
71
00:02:28,199 --> 00:02:31,060
- What the hell is this?
I'm sorry.
72
00:02:31,079 --> 00:02:32,219
- [laughs]
Okay, okay.
73
00:02:33,000 --> 00:02:36,050
So jackfruit, it's like
a Southeastern Asian fig.
74
00:02:36,069 --> 00:02:38,170
But obviously because
of the tropical climate
75
00:02:38,189 --> 00:02:42,050
and everything, a fig
that grew insanely too large.
76
00:02:42,069 --> 00:02:44,079
And so you're gonna break
that entire thing down.
77
00:02:44,099 --> 00:02:45,150
It's gonna be super fun.
78
00:02:45,170 --> 00:02:47,099
- With, like,
an axe or something?
79
00:02:47,120 --> 00:02:49,069
Like?
- [laughs]
80
00:02:49,090 --> 00:02:52,050
Do you happen to have
a broadsword in that house?
81
00:02:52,069 --> 00:02:53,079
Because that's what
you're gonna need.
82
00:02:53,099 --> 00:02:54,199
- I don't know, actually.
83
00:02:54,219 --> 00:02:56,210
I have a few things in here.
- I'm joking.
84
00:02:56,229 --> 00:02:59,030
- But let me get the things
you asked for first.
85
00:02:59,050 --> 00:03:00,020
What else?
86
00:03:00,039 --> 00:03:01,110
- Mushroom soy sauce.
87
00:03:01,129 --> 00:03:03,039
That's the one.
Get the oyster sauce
88
00:03:03,060 --> 00:03:04,189
with the red lid
right next to it.
89
00:03:04,210 --> 00:03:06,050
Perfect.
And then vinegar.
90
00:03:06,069 --> 00:03:07,189
So this,
the Datu Puti vinegar.
91
00:03:07,210 --> 00:03:08,229
- Yeah, vinegar. There it is.
92
00:03:09,009 --> 00:03:10,039
- Yeah, that one, that one.
93
00:03:10,060 --> 00:03:13,000
And then we're gonna need
garlic,
94
00:03:13,020 --> 00:03:15,150
pepper, and bay leaves.
95
00:03:15,169 --> 00:03:17,039
Now what you need
is, like, a pot.
96
00:03:17,060 --> 00:03:19,090
That pink pot in the back
works.
97
00:03:19,110 --> 00:03:20,139
Put it on medium low.
98
00:03:20,159 --> 00:03:22,099
I'm gonna do mine as well.
99
00:03:22,120 --> 00:03:23,159
Okay, perfect.
100
00:03:23,180 --> 00:03:25,050
- I have a few
of my friends here.
101
00:03:25,069 --> 00:03:26,099
They're gonna help out.
102
00:03:26,120 --> 00:03:27,219
- Yeah, please.
Let's do it.
103
00:03:28,000 --> 00:03:29,099
- You guys wanna come in
and help?
104
00:03:29,120 --> 00:03:31,039
Now we're getting
into the groove of things.
105
00:03:31,060 --> 00:03:33,039
- We'd love to.
- Yeah, please.
106
00:03:33,060 --> 00:03:35,090
Hi, friends.
- Hi!
107
00:03:35,110 --> 00:03:37,009
Hello.
- Hey, ladies.
108
00:03:37,030 --> 00:03:39,170
- So this is Raquelle, Paige.
- Hi, nice to meet you.
109
00:03:39,189 --> 00:03:41,110
- Theresa.
- Hello.
110
00:03:41,129 --> 00:03:43,079
- Beautiful chicken breasts.
These are so nice.
111
00:03:43,099 --> 00:03:44,159
[laughter]
112
00:03:44,180 --> 00:03:46,039
- Okay, so those ones
are chicken thighs,
113
00:03:46,060 --> 00:03:47,129
just so you know.
114
00:03:47,150 --> 00:03:49,000
So that's the dark meat.
[laughter]
115
00:03:49,020 --> 00:03:51,110
- Okay, beautiful thighs.
116
00:03:51,129 --> 00:03:54,020
- Okay, have you ever had
Filipino food
117
00:03:54,039 --> 00:03:55,039
or do you know anything
about it?
118
00:03:55,060 --> 00:03:56,110
- I never have.
119
00:03:56,129 --> 00:03:57,129
This is my first time.
- Me, neither.
120
00:03:57,150 --> 00:03:58,199
- Really?
- Yeah.
121
00:03:58,219 --> 00:04:00,159
- Filipino food in its soul
is, like,
122
00:04:00,180 --> 00:04:04,060
three different countries:
the U.S., Spain, and China
123
00:04:04,080 --> 00:04:05,159
all, like, mushed into
124
00:04:05,180 --> 00:04:08,099
one unique flavor--
Filipino--profile.
125
00:04:08,120 --> 00:04:09,120
So this is gonna be fun.
Great.
126
00:04:09,139 --> 00:04:12,210
So get four garlic cloves.
127
00:04:12,229 --> 00:04:15,129
After watching some of
the other stuff you've done,
128
00:04:15,150 --> 00:04:18,009
has anyone taught you how
to hold a knife properly?
129
00:04:18,029 --> 00:04:19,149
- [laughs]
- Um...
130
00:04:19,170 --> 00:04:22,029
- People have tried.
- People have tried to tell me.
131
00:04:22,050 --> 00:04:26,009
Um, they--um, is that--
see, like, for example,
132
00:04:26,029 --> 00:04:27,170
is this even the right knife?
133
00:04:27,189 --> 00:04:29,019
- Okay,
so that's a steak knife
134
00:04:29,040 --> 00:04:30,220
for when you're eating
sitting down.
135
00:04:31,000 --> 00:04:32,100
So what you want
is a chef's knife.
136
00:04:32,120 --> 00:04:35,019
So it looks like this.
137
00:04:35,040 --> 00:04:36,079
Boom.
Now we're talking.
138
00:04:36,100 --> 00:04:37,170
- Wow.
- Yeah.
139
00:04:37,189 --> 00:04:38,189
- Okay,
you're gonna smash the garlic
140
00:04:38,209 --> 00:04:40,009
but not with a knife.
141
00:04:40,029 --> 00:04:41,090
I'm using a knife.
Do not use it.
142
00:04:41,110 --> 00:04:42,159
So, um,
actually you know what?
143
00:04:42,180 --> 00:04:45,129
Take the oyster sauce.
- Oh.
144
00:04:45,149 --> 00:04:47,040
- And you're gonna
just lightly crush it
145
00:04:47,060 --> 00:04:49,000
so that it, like,
kind of breaks apart.
146
00:04:49,019 --> 00:04:50,170
There you go.
Yeah, crush it.
147
00:04:50,189 --> 00:04:52,040
Like, feel free to, like,
have fun with it there.
148
00:04:52,060 --> 00:04:54,120
- This is a new way
I've never tried.
149
00:04:54,139 --> 00:04:56,120
- I don't want anyone
cutting themselves,
150
00:04:56,139 --> 00:04:58,009
so that's why we're gonna be a
little bit more cautious here.
151
00:04:58,029 --> 00:04:59,139
- I appreciate that.
Thank you.
152
00:04:59,159 --> 00:05:01,050
- I got you.
Listen, I got you.
153
00:05:01,069 --> 00:05:04,129
Okay, so we have the
garlic cloves ready to rock.
154
00:05:04,149 --> 00:05:05,220
With my two fingers
155
00:05:06,000 --> 00:05:07,220
an inch and a half
from the tip of the blade
156
00:05:08,000 --> 00:05:09,069
and with my right hand,
157
00:05:09,089 --> 00:05:12,149
I'm just gonna go up and down
like this.
158
00:05:12,170 --> 00:05:15,100
[quirky classical music]
159
00:05:15,120 --> 00:05:17,060
Okay, there you go.
Perfect.
160
00:05:17,079 --> 00:05:19,089
And I'm noticing how your
left thumb is all tucked in.
161
00:05:19,110 --> 00:05:20,209
That's perfect.
Yes.
162
00:05:20,230 --> 00:05:22,189
We're gonna move you
from medium to expert.
163
00:05:22,209 --> 00:05:24,129
So eventually
you want to be able
164
00:05:24,149 --> 00:05:26,209
to use both sides of the blade
and chop like this.
165
00:05:26,230 --> 00:05:28,100
♪ ♪
166
00:05:28,120 --> 00:05:29,149
- Whoa!
167
00:05:29,170 --> 00:05:33,199
♪ ♪
168
00:05:33,220 --> 00:05:35,090
[laughter]
- Expert.
169
00:05:35,110 --> 00:05:37,230
- She's loving this
a little too much.
170
00:05:38,009 --> 00:05:39,110
- Whoo!
- That's good, that's good.
171
00:05:39,129 --> 00:05:43,029
You did it.
That's actually pretty good.
172
00:05:43,050 --> 00:05:44,029
Okay.
173
00:05:44,050 --> 00:05:45,120
Hold on, sorry.
174
00:05:45,139 --> 00:05:46,189
My dog may have been eating
some garlic
175
00:05:46,209 --> 00:05:48,019
and dogs can't eat garlic.
176
00:05:48,040 --> 00:05:49,170
Hey--oh, yeah, he is.
177
00:05:49,189 --> 00:05:51,000
Hold on.
Give me one second.
178
00:05:51,019 --> 00:05:53,090
- Oh, no worries. Oh, no!
[laughter]
179
00:05:53,110 --> 00:05:56,009
- You wanna meet my doggie?
- Yeah, I would love to.
180
00:05:56,029 --> 00:05:57,079
- His name is Gnocchi.
181
00:05:57,100 --> 00:05:58,189
He's half Corgi,
half Australian shepherd.
182
00:05:58,209 --> 00:06:00,170
- Oh, Gnocchi.
- Gnocchi, come here.
183
00:06:00,189 --> 00:06:02,079
- Hi there.
- Aww.
184
00:06:02,100 --> 00:06:04,139
- Gnocchi, Gnocchi.
- He's so cute.
185
00:06:04,160 --> 00:06:06,029
- I'm, like, a little bit
of, like,
186
00:06:06,050 --> 00:06:07,050
an obsessed dog dad right now
so that's why.
187
00:06:07,069 --> 00:06:08,069
- You should be. I am--
188
00:06:08,089 --> 00:06:09,189
I got a new one this year, so.
189
00:06:09,209 --> 00:06:12,100
- I know.
Aren't they the best?
190
00:06:12,120 --> 00:06:14,040
Okay, so now we can turn
our stove to,
191
00:06:14,060 --> 00:06:16,129
like, let's call it
medium-high heat, roughly.
192
00:06:16,149 --> 00:06:18,170
We're gonna really work
with high heat.
193
00:06:18,189 --> 00:06:21,040
And this mushroom soy sauce
does not play around.
194
00:06:21,060 --> 00:06:23,199
- Should I wear an apron?
- Maybe for just this part.
195
00:06:23,220 --> 00:06:25,019
- Should we stay clear?
196
00:06:25,040 --> 00:06:26,129
Should we go
to the living room?
197
00:06:26,149 --> 00:06:28,019
Are we gonna get--
- No, no, you're good.
198
00:06:28,040 --> 00:06:29,129
No, no, no, no.
You're chill, you're good.
199
00:06:29,149 --> 00:06:31,060
- Things have gotten
a little crazy.
200
00:06:31,079 --> 00:06:34,139
So I am very quick at making
a bolt to the living room.
201
00:06:34,159 --> 00:06:36,060
[laughter]
- No, okay, no.
202
00:06:36,079 --> 00:06:37,159
You're good.
You're completely good.
203
00:06:37,180 --> 00:06:39,090
- Okay, here we go.
204
00:06:39,110 --> 00:06:41,170
- Let's put the oil in.
205
00:06:41,189 --> 00:06:43,139
Three capfuls right in.
206
00:06:43,159 --> 00:06:46,100
- Yes, sir.
- Perfect.
207
00:06:46,120 --> 00:06:47,199
- Three.
- Yeah, okay.
208
00:06:47,220 --> 00:06:49,029
So actually, here's where
one of you can help.
209
00:06:49,050 --> 00:06:50,189
So one of you grab the chicken.
210
00:06:50,209 --> 00:06:52,079
You're gonna throw
the garlic in
211
00:06:52,100 --> 00:06:53,189
and then you're gonna stir,
okay?
212
00:06:53,209 --> 00:06:54,199
Let's do it.
213
00:06:54,220 --> 00:06:56,040
[garlic sizzling]
- Ooh.
214
00:06:56,060 --> 00:06:57,100
- You got it.
- Stir, stir, stir.
215
00:06:57,120 --> 00:06:58,199
- Stirring.
216
00:06:58,220 --> 00:07:00,100
- Now throw in the chicken.
- Ooh.
217
00:07:00,120 --> 00:07:02,079
- Skin side down first.
218
00:07:02,100 --> 00:07:04,139
- Face side down?
- Skin side down.
219
00:07:04,160 --> 00:07:06,079
- Oh, skin side down.
220
00:07:06,100 --> 00:07:08,139
- Sorry.
Here, go.
221
00:07:08,160 --> 00:07:10,209
- [chuckles]
Whoo!
222
00:07:10,230 --> 00:07:12,129
- So just stir it
223
00:07:12,149 --> 00:07:14,129
and your garlic should be
getting dark golden-brown.
224
00:07:14,149 --> 00:07:17,050
And make sure that your chicken
is getting cooked all around.
225
00:07:17,069 --> 00:07:18,180
- Smells good.
- Yeah.
226
00:07:18,199 --> 00:07:20,170
- If you wouldn't mind,
let me see the skin
227
00:07:20,189 --> 00:07:22,160
and I wanna
see how cooked it is
228
00:07:22,180 --> 00:07:24,230
because that'll tell us where
we are in the cooking process.
229
00:07:25,009 --> 00:07:26,180
Ooh, yeah. Great.
Time to flip.
230
00:07:26,199 --> 00:07:28,170
You're doing great,
by the way.
231
00:07:28,189 --> 00:07:30,069
Now what's gonna happen is
232
00:07:30,089 --> 00:07:32,009
you're gonna add
the oyster sauce.
233
00:07:32,029 --> 00:07:33,159
So you're just gonna turn it
upside-down
234
00:07:33,180 --> 00:07:35,090
and, like, hit the back of it
a couple of times.
235
00:07:35,110 --> 00:07:39,019
There you go.
Hit the back, hit the back.
236
00:07:39,040 --> 00:07:40,220
Okay, keep going.
I'm just gonna tell you.
237
00:07:41,000 --> 00:07:42,139
Keep going.
I see the inside.
238
00:07:42,159 --> 00:07:45,060
Keep going.
- [laughs]
239
00:07:45,079 --> 00:07:47,019
- Keep going, keep going.
240
00:07:47,040 --> 00:07:48,199
All right, that's good.
Okay.
241
00:07:48,220 --> 00:07:50,060
Now stir it and, like,
242
00:07:50,079 --> 00:07:54,019
coat the chicken
with everything in the pot.
243
00:07:54,040 --> 00:07:56,149
Okay, now it's time
to add your pepper.
244
00:07:56,170 --> 00:07:59,159
Season all of the four pieces.
- Okay.
245
00:07:59,180 --> 00:08:02,209
- We're gonna go and throw in
our mushroom soy sauce.
246
00:08:02,230 --> 00:08:04,069
A quarter cup.
Pour that in.
247
00:08:04,089 --> 00:08:06,139
And then half a cup
of the vinegar.
248
00:08:06,160 --> 00:08:08,019
And then if someone else
can help her
249
00:08:08,040 --> 00:08:09,189
just throw in
three bay leaves.
250
00:08:09,209 --> 00:08:11,009
Just throw that right
into the pot.
251
00:08:11,029 --> 00:08:12,220
Okay, great.
252
00:08:13,000 --> 00:08:14,089
So what you're gonna do
is stir everything around.
253
00:08:14,110 --> 00:08:17,009
- Okay.
Yeah, they're very sticky.
254
00:08:17,029 --> 00:08:18,129
- That's good.
Sticky's good.
255
00:08:18,149 --> 00:08:20,060
So what you're doing right now
256
00:08:20,079 --> 00:08:22,060
with the chicken--
it's braising it, all right?
257
00:08:22,079 --> 00:08:24,110
And what that means is you're
gonna slow-cook this chicken
258
00:08:24,129 --> 00:08:26,079
and you're gonna infuse
all that flavor
259
00:08:26,100 --> 00:08:28,199
from the soy and the vinegar
and the garlic
260
00:08:28,220 --> 00:08:30,120
while keeping it tender
and moist.
261
00:08:30,139 --> 00:08:32,029
- Oh, wow.
- Perfect.
262
00:08:32,049 --> 00:08:33,080
Nice. Yes.
263
00:08:33,100 --> 00:08:34,230
Oh, my God,
that looks amazing.
264
00:08:35,009 --> 00:08:36,080
Yes!
[laughter]
265
00:08:36,100 --> 00:08:38,019
Oh, my God, this is great.
- So good.
266
00:08:38,039 --> 00:08:40,000
- Now what I want you to do
is do me a favor.
267
00:08:40,019 --> 00:08:42,000
Pour, like, just a little bit
of--let's call it a bloop.
268
00:08:42,019 --> 00:08:43,149
It's not a real measurement.
269
00:08:43,169 --> 00:08:45,059
Take some of the vinegar
270
00:08:45,080 --> 00:08:46,149
and you're just gonna go
like this: bloop.
271
00:08:46,169 --> 00:08:47,190
And just pour
a little bit more.
272
00:08:47,210 --> 00:08:48,220
[laughter]
273
00:08:49,000 --> 00:08:50,009
And if you want,
you can say it.
274
00:08:50,029 --> 00:08:51,190
Bloop.
- Okay, ready?
275
00:08:51,210 --> 00:08:55,230
Bloop.
[laughter]
276
00:08:56,009 --> 00:08:57,139
- Bloop.
- Bloop.
277
00:08:57,159 --> 00:08:59,049
- Bloop.
- Bloop.
278
00:08:59,070 --> 00:09:00,110
- Bloop.
279
00:09:00,129 --> 00:09:02,110
[laughter]
- Oh, it's cute.
280
00:09:02,129 --> 00:09:04,120
- He jumped.
- All right, that's good.
281
00:09:04,139 --> 00:09:05,210
Put the lid on.
282
00:09:05,230 --> 00:09:07,200
Reduce the heat down to low
and you're done.
283
00:09:07,220 --> 00:09:09,049
And we're gonna stir this
284
00:09:09,070 --> 00:09:11,120
every, maybe, five,
six minutes.
285
00:09:11,139 --> 00:09:13,129
We'll just give it a nice,
little stir.
286
00:09:13,149 --> 00:09:15,039
- Okay, every five minutes.
287
00:09:15,059 --> 00:09:17,110
- And ladies, what time is it
there in LA right now?
288
00:09:17,129 --> 00:09:19,090
- It's, uh, 1:00 p.m.
- Okay.
289
00:09:19,110 --> 00:09:21,159
Are you okay to have a glass
of wine or a drink with me?
290
00:09:21,179 --> 00:09:22,230
'Cause I have a whiskey that--
- Oh.
291
00:09:23,009 --> 00:09:25,039
- I was waiting for you to ask.
292
00:09:25,059 --> 00:09:27,090
- Sure, we'll do it.
[laughter]
293
00:09:27,110 --> 00:09:29,049
- If we're gonna be hanging out
cooking,
294
00:09:29,070 --> 00:09:31,029
I say we drink
and have some fun,
295
00:09:31,049 --> 00:09:32,129
you know what I'm saying?
- Agreed.
296
00:09:32,149 --> 00:09:35,000
- Can we just say cheers
to a good meal,
297
00:09:35,019 --> 00:09:36,049
good friends, good times.
298
00:09:36,070 --> 00:09:37,049
Cheers, guys.
299
00:09:37,070 --> 00:09:38,190
- Cheers.
- Cheers.
300
00:09:38,210 --> 00:09:40,159
- Eye contact.
- Oh.
301
00:09:40,179 --> 00:09:42,059
- Eyes. You gotta do it.
The eyes.
302
00:09:42,080 --> 00:09:43,159
There's no one here to--
yeah, there you go.
303
00:09:43,179 --> 00:09:45,009
[laughter]
- We did.
304
00:09:45,029 --> 00:09:46,029
- We do know what that means,
right?
305
00:09:46,049 --> 00:09:47,149
If you don't do the eyes?
306
00:09:47,169 --> 00:09:48,200
- No.
- Yeah.
307
00:09:48,220 --> 00:09:50,129
- Bad sex. Right?
- Seven years.
308
00:09:50,149 --> 00:09:52,090
- Seven years of bad sex.
- Oh.
309
00:09:52,110 --> 00:09:53,190
- Selena said no.
310
00:09:53,210 --> 00:09:55,190
- Seven years.
[laughter]
311
00:09:55,210 --> 00:09:58,049
- I was gonna go somewhere
that I'm not gonna go.
312
00:09:58,070 --> 00:09:59,129
- [chuckles]
Okay.
313
00:09:59,149 --> 00:10:01,009
- Can you tell us a little bit
314
00:10:01,029 --> 00:10:03,059
about your restaurant
experience?
315
00:10:03,080 --> 00:10:07,009
We saw that you were at Spago,
French Laundry--
316
00:10:07,029 --> 00:10:09,059
so many amazing restaurants.
317
00:10:09,080 --> 00:10:11,110
- Yeah, well,
I was born in Toronto.
318
00:10:11,129 --> 00:10:13,039
I moved here to New York
319
00:10:13,059 --> 00:10:15,029
and just kind of got connected
'cause my dad's a chef.
320
00:10:15,049 --> 00:10:17,129
So the only time that you can
really hang out with a chef
321
00:10:17,149 --> 00:10:20,049
who's a dad
is during kitchen hours.
322
00:10:20,070 --> 00:10:21,139
So I would just cook.
323
00:10:21,159 --> 00:10:23,019
And I developed an affinity
for it.
324
00:10:23,039 --> 00:10:25,009
In fact, the first time
I put out a dish
325
00:10:25,029 --> 00:10:27,100
to a paying customer,
I was ten years old.
326
00:10:27,120 --> 00:10:28,210
all: Wow.
327
00:10:28,230 --> 00:10:30,090
- Yeah, so I've been cooking
for a while.
328
00:10:30,110 --> 00:10:31,220
And so I got a job here
at a restaurant.
329
00:10:32,000 --> 00:10:33,110
And then that took me to Spago
330
00:10:33,129 --> 00:10:35,100
and then that job got me
into the French Laundry.
331
00:10:35,120 --> 00:10:37,019
- Wow.
332
00:10:37,039 --> 00:10:38,169
- And then there's a whole
bunch of other stuff, but yeah.
333
00:10:38,190 --> 00:10:40,049
- I love it.
334
00:10:40,070 --> 00:10:41,129
- So I guess, um, we should
move on to the next bit.
335
00:10:41,149 --> 00:10:42,139
Making rice.
Very easy.
336
00:10:42,159 --> 00:10:44,009
- All right.
337
00:10:44,029 --> 00:10:45,230
- Okay, so now,
grab a medium-small stock pot
338
00:10:46,009 --> 00:10:47,100
that looks like this,
like, with a lid.
339
00:10:47,120 --> 00:10:49,100
Yeah, perfect.
That's exactly it.
340
00:10:49,120 --> 00:10:50,230
You have two pounds of rice
right there.
341
00:10:51,009 --> 00:10:52,070
So what you're gonna do is
342
00:10:52,090 --> 00:10:54,009
you're gonna pour
a little less than half.
343
00:10:54,029 --> 00:10:55,059
Just eyeball it--it's not
a big deal either way.
344
00:10:55,080 --> 00:10:56,230
- Okay.
345
00:10:57,009 --> 00:10:58,169
- So now, we're gonna do is
we're gonna rinse it once.
346
00:10:58,190 --> 00:11:00,000
The reason why you rinse it:
347
00:11:00,019 --> 00:11:01,090
one, you wanna wash away
excess starch
348
00:11:01,110 --> 00:11:03,049
so that it doesn't become
too sticky.
349
00:11:03,070 --> 00:11:05,200
Two is because rice isn't
necessarily the cleanest.
350
00:11:05,220 --> 00:11:07,070
You wanna be a little bit
more, like, hygienic.
351
00:11:07,090 --> 00:11:08,169
So you're gonna rinse it.
352
00:11:08,190 --> 00:11:10,009
What you're gonna do
is run cold water.
353
00:11:10,029 --> 00:11:11,110
So I'm gonna do it as well.
354
00:11:11,129 --> 00:11:13,090
I'm kinda just stirring it
with my hand,
355
00:11:13,110 --> 00:11:14,179
mixing it all up.
356
00:11:14,200 --> 00:11:15,210
You're just gonna use
your hand
357
00:11:15,230 --> 00:11:16,220
to just pour it out slowly.
358
00:11:17,000 --> 00:11:18,100
- Okay, okay.
359
00:11:18,120 --> 00:11:19,220
- Basically, when the grains
start hitting your hand,
360
00:11:20,000 --> 00:11:21,070
then you know you're done.
361
00:11:21,090 --> 00:11:22,129
Do you know the rice trick
with your finger?
362
00:11:22,149 --> 00:11:23,230
- Yes.
363
00:11:24,009 --> 00:11:25,070
- You're gonna stick your
finger into the pot
364
00:11:25,090 --> 00:11:26,159
and then pour the water
365
00:11:26,179 --> 00:11:28,159
to come to your first knuckle
like this.
366
00:11:28,179 --> 00:11:30,100
So it should go, like,
straight down.
367
00:11:30,120 --> 00:11:31,100
Bing.
368
00:11:31,120 --> 00:11:32,230
Perfect, okay.
369
00:11:33,009 --> 00:11:34,200
- You basically have to get it
to your first knuckle.
370
00:11:34,220 --> 00:11:36,139
- First knuckle. Correct.
371
00:11:36,159 --> 00:11:38,029
The top of my finger
will be touching the rice.
372
00:11:38,049 --> 00:11:39,120
So this is the rice.
373
00:11:39,139 --> 00:11:41,059
Right here is where
the water's gonna go.
374
00:11:41,080 --> 00:11:42,100
Make sense?
375
00:11:42,120 --> 00:11:44,000
- So the rice comes up
to there.
376
00:11:44,019 --> 00:11:46,000
- What I notice is you dug
your hand all the way in.
377
00:11:46,019 --> 00:11:47,159
Now I'm just gonna touch
the top of it.
378
00:11:47,179 --> 00:11:49,169
The water should fill it up
all the way
379
00:11:49,190 --> 00:11:51,169
till you hit
the first line on my finger.
380
00:11:51,190 --> 00:11:54,200
- Okay, so now I need to pour
water till it gets there.
381
00:11:54,220 --> 00:11:56,090
- But okay, hold on.
382
00:11:56,110 --> 00:11:57,190
But Selena, your finger
shouldn't be touching
383
00:11:57,210 --> 00:11:59,000
the bottom of the pan.
384
00:11:59,019 --> 00:12:00,190
- Okay.
The very top of the rice.
385
00:12:00,210 --> 00:12:02,080
- It should be touching
just the very top of the rice.
386
00:12:02,100 --> 00:12:03,120
- Okay, okay. Go ahead.
- There, yeah.
387
00:12:03,139 --> 00:12:04,179
Just like that. Perfect.
388
00:12:04,200 --> 00:12:06,000
So now fill up--
yeah, there you go.
389
00:12:06,019 --> 00:12:07,179
- Yeah, that's good.
390
00:12:07,200 --> 00:12:09,120
- Can one of you go stir
the chicken a little bit?
391
00:12:09,139 --> 00:12:12,019
- Yeah, I would love to.
- Give it a nice, little stir.
392
00:12:12,039 --> 00:12:13,159
- Perfect. I got it right.
393
00:12:13,179 --> 00:12:15,159
- Okay, so now what we're
gonna do is put the lid on,
394
00:12:15,179 --> 00:12:17,080
put it onto the back burner,
395
00:12:17,100 --> 00:12:19,159
and we're gonna cook it
until it boils.
396
00:12:19,179 --> 00:12:21,080
The second it boils,
397
00:12:21,100 --> 00:12:24,210
we're gonna bring it down to
the lowest immediate setting.
398
00:12:24,230 --> 00:12:26,129
That chicken looks good.
Oh, my goodness.
399
00:12:26,149 --> 00:12:28,179
- This is the most beautiful
chicken I've ever seen.
400
00:12:28,200 --> 00:12:30,039
- [chuckles]
- Wow!
401
00:12:30,059 --> 00:12:32,129
Oh, my God.
It tastes--
402
00:12:32,149 --> 00:12:34,090
- It's raw chicken that
you're still eating, you know?
403
00:12:34,110 --> 00:12:35,220
- No, I'm not eating--
the sauce!
404
00:12:36,000 --> 00:12:37,120
[laughter]
405
00:12:37,139 --> 00:12:40,009
- Okay,
so while we're doing all this,
406
00:12:40,029 --> 00:12:42,110
could you tell me a little bit
about your organization
407
00:12:42,129 --> 00:12:44,039
that you help with?
408
00:12:44,059 --> 00:12:46,059
- Yeah, so it's a group that
I've worked with in the past,
409
00:12:46,080 --> 00:12:48,230
wck.org,
so World Central Kitchen.
410
00:12:49,009 --> 00:12:51,059
They have done so much
disaster relief
411
00:12:51,080 --> 00:12:52,179
during the pandemic.
412
00:12:52,200 --> 00:12:54,200
And just also José Andrés
himself is just
413
00:12:54,220 --> 00:12:57,129
a beacon of hope
in the food world.
414
00:12:57,149 --> 00:13:00,070
I remember he was giving away
food during the pandemic
415
00:13:00,090 --> 00:13:01,169
like in the onset.
416
00:13:01,190 --> 00:13:03,049
And, like, I gave away, like,
300 meals.
417
00:13:03,070 --> 00:13:04,129
And at one point,
I think he was at, like,
418
00:13:04,149 --> 00:13:05,169
three million meals
distributed.
419
00:13:05,190 --> 00:13:07,009
- Oh, wow.
420
00:13:07,029 --> 00:13:08,139
- And I was like, "I'm trying."
[laughter]
421
00:13:08,159 --> 00:13:10,009
- Every meal matters.
- So it's inspiring
422
00:13:10,029 --> 00:13:11,129
and that's why
I'm giving it to 'em.
423
00:13:11,149 --> 00:13:13,080
- That's really great.
Thank you so much.
424
00:13:13,100 --> 00:13:15,070
We actually have heard
about this before
425
00:13:15,090 --> 00:13:18,120
and we agree, we think it's
a really cool organization.
426
00:13:18,139 --> 00:13:19,139
- Uh, Selena,
is your rice boiling?
427
00:13:19,159 --> 00:13:20,220
- Yes, it actually is.
428
00:13:21,000 --> 00:13:22,120
- That's the most important
part.
429
00:13:22,139 --> 00:13:23,220
- Okay, so now immediately
turn it down
430
00:13:24,000 --> 00:13:25,100
to the lowest possible
setting.
431
00:13:25,120 --> 00:13:26,169
Be careful not
to burn yourself.
432
00:13:26,190 --> 00:13:27,220
- Okay, yeah.
No, it's good.
433
00:13:28,000 --> 00:13:29,169
Yep.
- Great.
434
00:13:29,190 --> 00:13:30,200
So now, we're gonna get
435
00:13:30,220 --> 00:13:32,200
everything ready for the turon.
436
00:13:32,220 --> 00:13:34,100
So you're gonna use
437
00:13:34,120 --> 00:13:36,129
the jackfruit.
438
00:13:36,149 --> 00:13:38,059
- That fruit is
so intimidating.
439
00:13:38,080 --> 00:13:40,059
- It's really cool, though.
- Isn't it?
440
00:13:40,080 --> 00:13:41,179
It's massive.
441
00:13:41,200 --> 00:13:43,059
But I'm not gonna make you
actually break that down.
442
00:13:43,080 --> 00:13:44,220
There's a canned one.
- Thank God.
443
00:13:45,000 --> 00:13:46,220
- I know.
I was very scared.
444
00:13:47,000 --> 00:13:50,120
- So now what we're gonna do
is get your plantain.
445
00:13:50,139 --> 00:13:52,100
Get the blackest one you have.
446
00:13:52,120 --> 00:13:55,029
Like, it needs to be literally
as black as possible.
447
00:13:55,049 --> 00:13:57,070
No hints of yellow.
- Perfect.
448
00:13:57,090 --> 00:13:59,080
- Sugar, brown or white works,
449
00:13:59,100 --> 00:14:01,159
spring roll wrappers,
and then butter as well.
450
00:14:01,179 --> 00:14:03,169
You're gonna need two sticks
of that.
451
00:14:03,190 --> 00:14:05,110
So the rice pot that you use--
452
00:14:05,129 --> 00:14:07,129
do you have one
of similar size?
453
00:14:07,149 --> 00:14:08,190
That works.
454
00:14:08,210 --> 00:14:11,000
You're gonna need an egg
and a bowl.
455
00:14:11,019 --> 00:14:12,149
We're gonna make an egg wash.
456
00:14:12,169 --> 00:14:13,149
Just a little bit of water,
457
00:14:13,169 --> 00:14:14,220
crack your egg in,
458
00:14:15,000 --> 00:14:16,110
and then we're just
gonna whisk it
459
00:14:16,129 --> 00:14:18,220
so that the yolk and the whites
are all one.
460
00:14:19,000 --> 00:14:20,220
[upbeat music]
461
00:14:21,000 --> 00:14:22,210
Like,
how often do you cook, like,
462
00:14:22,230 --> 00:14:24,070
for your friends like this
463
00:14:24,090 --> 00:14:25,190
or are you cooking
in that kitchen a lot?
464
00:14:25,210 --> 00:14:27,110
- I have to say, honestly,
465
00:14:27,129 --> 00:14:30,139
I've been working way too much
and it's a beautiful thing.
466
00:14:30,159 --> 00:14:31,210
I'm very grateful.
467
00:14:31,230 --> 00:14:34,009
But, um, I haven't had
as much time.
468
00:14:34,029 --> 00:14:35,190
- A few years ago,
we lived together.
469
00:14:35,210 --> 00:14:37,129
She definitely would cook
for us.
470
00:14:37,149 --> 00:14:39,159
- And I'm learning,
so I learn more and more.
471
00:14:39,179 --> 00:14:41,080
- Yeah.
- Yeah, absolutely.
472
00:14:41,100 --> 00:14:44,070
Next up, you're going to open
the can of jackfruit
473
00:14:44,090 --> 00:14:46,080
and strain out
the natural juices
474
00:14:46,100 --> 00:14:48,029
that are coming in the can.
475
00:14:49,120 --> 00:14:51,029
- Oh, my God, lookit.
- The can opener broke.
476
00:14:51,049 --> 00:14:53,029
- Yeah, no, you're doing good--
oh.
477
00:14:53,049 --> 00:14:55,139
- Sorry, we're having
some difficulties.
478
00:14:55,159 --> 00:14:56,200
Now we got it.
479
00:14:56,220 --> 00:14:58,129
Do you want me
to drain the water?
480
00:14:58,149 --> 00:15:00,120
- Yes, please drain
that water out.
481
00:15:00,139 --> 00:15:01,200
You don't want that.
482
00:15:01,220 --> 00:15:04,080
- Theresa broke the can opener.
- Oh.
483
00:15:04,100 --> 00:15:06,159
- It's in pieces.
- It all came unscrewed.
484
00:15:06,179 --> 00:15:09,019
[laughter]
485
00:15:09,039 --> 00:15:10,159
- Oh, it's fully broken.
[laughs]
486
00:15:10,179 --> 00:15:13,200
- Well, at least we got it
before that happened.
487
00:15:13,220 --> 00:15:16,120
- Ladies, I kind of want to see
you guys try canned jackfruit.
488
00:15:16,139 --> 00:15:18,139
It's gonna taste kind
of, like, a little bland.
489
00:15:18,159 --> 00:15:20,019
Maybe a little sweet.
490
00:15:20,039 --> 00:15:21,200
- Oh, I love this.
- I'm not sure I wanna try.
491
00:15:21,220 --> 00:15:23,070
- Stringy, right?
- Oh.
492
00:15:23,090 --> 00:15:24,200
- It reminds me of, like,
weird pickles.
493
00:15:24,220 --> 00:15:27,090
- I like the taste a lot.
- Great, okay.
494
00:15:27,110 --> 00:15:28,230
So you only need three
of these pieces.
495
00:15:29,009 --> 00:15:30,129
Put the rest aside.
496
00:15:30,149 --> 00:15:32,210
And let's pretend
you're making pulled pork.
497
00:15:32,230 --> 00:15:34,080
You're just gonna just
shred it.
498
00:15:34,100 --> 00:15:35,190
- Kay.
499
00:15:35,210 --> 00:15:37,169
- So I'm just gonna take it
like this, shred it.
500
00:15:37,190 --> 00:15:39,059
If it's a little bit chunky
here and there, that's fine.
501
00:15:39,080 --> 00:15:40,139
Yeah, that looks good.
Perfect.
502
00:15:40,159 --> 00:15:42,169
Now let's open our plantain.
503
00:15:42,190 --> 00:15:44,049
So with the plantain,
504
00:15:44,070 --> 00:15:45,210
the reason why
you want the darker one
505
00:15:45,230 --> 00:15:47,100
is because it's super ripe,
506
00:15:47,120 --> 00:15:49,129
it has naturally
so much sugar in it,
507
00:15:49,149 --> 00:15:51,220
and it'll accent
with the jackfruit as well.
508
00:15:52,000 --> 00:15:53,129
So let's cut this open.
509
00:15:53,149 --> 00:15:56,009
You're just gonna cut off
with a knife both ends.
510
00:15:57,009 --> 00:16:01,139
And then you're just gonna
peel it like a banana.
511
00:16:01,159 --> 00:16:03,059
And what you're gonna do is
512
00:16:03,080 --> 00:16:05,090
first, you're gonna cut them
long ways like this.
513
00:16:05,110 --> 00:16:08,000
♪ ♪
514
00:16:08,019 --> 00:16:09,049
Okay?
515
00:16:09,070 --> 00:16:11,000
And then from here,
cut it again.
516
00:16:11,019 --> 00:16:12,200
So you're cutting
into long quarters.
517
00:16:12,220 --> 00:16:15,179
And then once in half
as even as you can be.
518
00:16:15,200 --> 00:16:18,159
So you should have, like--
it should look like this.
519
00:16:18,179 --> 00:16:20,009
Yeah, just like that.
There you go.
520
00:16:20,029 --> 00:16:22,009
One cut.
521
00:16:22,029 --> 00:16:23,220
- This is fun.
- I know. I'm so excited.
522
00:16:24,000 --> 00:16:25,120
- So now, what we're gonna do
is we're gonna take our butter,
523
00:16:25,139 --> 00:16:27,220
put it in that pan,
and put it on medium-low.
524
00:16:28,000 --> 00:16:29,139
And now,
we're gonna start rolling.
525
00:16:29,159 --> 00:16:31,049
So your cutting board should be
as dry as possible.
526
00:16:31,070 --> 00:16:33,059
- Yep.
527
00:16:33,080 --> 00:16:35,129
- We have the wontons
right here.
528
00:16:35,149 --> 00:16:38,220
What I'm gonna do is peel it
off like this slowly.
529
00:16:39,000 --> 00:16:40,179
- Oh, it's very delicate.
530
00:16:40,200 --> 00:16:42,090
- If you have, like, a face
mask that you're peeling off,
531
00:16:42,110 --> 00:16:43,149
it's kind of like that.
532
00:16:43,169 --> 00:16:45,129
- Yeah,
that's what it reminds me of.
533
00:16:45,149 --> 00:16:49,070
- Now I'm gonna turn this
diagonally.
534
00:16:49,090 --> 00:16:52,139
So I'm gonna take my plantain.
535
00:16:52,159 --> 00:16:56,200
And I think it looks like three
might be the magic number.
536
00:16:56,220 --> 00:16:58,190
And I'm gonna put it
not directly in the center,
537
00:16:58,210 --> 00:17:02,159
but center down
towards the bottom triangle.
538
00:17:02,179 --> 00:17:05,130
Then I'm gonna take some
of the jackfruit.
539
00:17:05,150 --> 00:17:08,109
And just a little bit,
like, four pieces.
540
00:17:08,130 --> 00:17:10,230
Put it at the top.
Love it, love it.
541
00:17:11,009 --> 00:17:13,029
So I'm just gonna sprinkle
some brown sugar on the inside.
542
00:17:13,049 --> 00:17:14,109
Not a lot.
Just a little bit.
543
00:17:14,130 --> 00:17:15,160
- Okay.
544
00:17:15,180 --> 00:17:18,029
- Then I'm going
to take one corner,
545
00:17:18,049 --> 00:17:21,079
bring it up,
and then tuck it back like so
546
00:17:21,099 --> 00:17:23,069
so it's as tight as possible.
547
00:17:23,089 --> 00:17:24,140
Right there.
Done.
548
00:17:24,160 --> 00:17:25,230
Now you're gonna do
your egg wash.
549
00:17:26,009 --> 00:17:27,079
And you're just gonna
lightly hit
550
00:17:27,099 --> 00:17:29,109
this top triangle piece
like so
551
00:17:29,130 --> 00:17:31,190
so that when it cooks,
it sticks and seals together
552
00:17:31,210 --> 00:17:33,160
so that it doesn't unwrap.
553
00:17:33,180 --> 00:17:36,049
Killin' it, love it, yes.
554
00:17:36,069 --> 00:17:39,160
Then take one corner,
fold it over.
555
00:17:39,180 --> 00:17:43,000
The next corner, fold it over.
556
00:17:43,019 --> 00:17:45,009
♪ ♪
557
00:17:45,029 --> 00:17:47,099
Yep. Right on top.
Yes, just like that.
558
00:17:47,119 --> 00:17:48,170
- Selena,
have you done this before?
559
00:17:48,190 --> 00:17:50,000
- No, I've never done this.
560
00:17:50,019 --> 00:17:51,150
- So a small little detail
here.
561
00:17:51,170 --> 00:17:55,029
Notice how this is kind
of going out like this?
562
00:17:55,049 --> 00:17:58,059
So I'm gonna bring these in
a little bit more
563
00:17:58,079 --> 00:17:59,210
so it goes in.
564
00:17:59,230 --> 00:18:02,000
So fold that in a little bit.
565
00:18:02,019 --> 00:18:02,230
Yeah.
566
00:18:03,009 --> 00:18:04,079
- She's very concentrated.
567
00:18:04,099 --> 00:18:07,039
- Okay.
Then now, you're gonna roll.
568
00:18:07,059 --> 00:18:09,089
And then you're gonna see
as I roll it,
569
00:18:09,109 --> 00:18:11,000
it should look like that.
570
00:18:11,019 --> 00:18:12,180
- Awesome.
571
00:18:12,200 --> 00:18:14,029
♪ ♪
572
00:18:14,049 --> 00:18:17,079
Wow.
- There, yes, yes, yes, yes!
573
00:18:17,099 --> 00:18:19,119
[cheers]
574
00:18:19,140 --> 00:18:21,089
- That was so good.
- Yes!
575
00:18:21,109 --> 00:18:23,089
- I'm shocked.
- Yeah.
576
00:18:23,109 --> 00:18:24,170
- Cheers to that roll.
- Cheers to that.
577
00:18:24,190 --> 00:18:26,029
Cheers to that.
- You know what?
578
00:18:26,049 --> 00:18:27,140
I'll cheers the jackfruit.
[laughter]
579
00:18:27,160 --> 00:18:29,210
- Love it.
Cheers to the jackfruit.
580
00:18:29,230 --> 00:18:31,170
So let's just, uh, yeah.
Bust 'em out.
581
00:18:31,190 --> 00:18:33,099
So same thing
as you did before.
582
00:18:33,119 --> 00:18:36,000
- ♪ Can't keep my hands
to myself ♪
583
00:18:36,019 --> 00:18:37,059
♪ ♪
584
00:18:37,079 --> 00:18:38,130
- You're killin' it.
This is it.
585
00:18:38,150 --> 00:18:40,049
- ♪ Hands to myself ♪
586
00:18:40,069 --> 00:18:41,230
♪ ♪
587
00:18:42,009 --> 00:18:44,089
♪ Can't keep my hands
to myself ♪
588
00:18:44,109 --> 00:18:45,230
- This is so fun.
- I know.
589
00:18:46,009 --> 00:18:47,019
I'm having a good time.
590
00:18:47,039 --> 00:18:48,170
♪ Hands to myself ♪
591
00:18:48,190 --> 00:18:50,089
- Oh, my God,
that's actually perfect.
592
00:18:50,109 --> 00:18:51,220
- Yay.
- All right.
593
00:18:52,000 --> 00:18:53,079
So now, what we're gonna do
594
00:18:53,099 --> 00:18:55,180
is you're gonna
take the same pastry brush
595
00:18:55,200 --> 00:18:58,069
and you're just gonna
lightly paint the turon.
596
00:18:58,089 --> 00:19:01,109
Yeah, just like that.
Both sides. Perfect.
597
00:19:01,130 --> 00:19:03,049
Then you're gonna dust them
with sugar.
598
00:19:03,069 --> 00:19:05,160
So when I say dust,
liberally dust.
599
00:19:05,180 --> 00:19:07,180
So look at kind
of what I do here.
600
00:19:07,200 --> 00:19:08,230
- Oh.
601
00:19:09,009 --> 00:19:10,160
♪ ♪
602
00:19:10,180 --> 00:19:12,089
- And then I'm just gonna
roll it around
603
00:19:12,109 --> 00:19:13,160
so that it's, like, coated.
604
00:19:13,180 --> 00:19:15,019
- I thought I would
never be able
605
00:19:15,039 --> 00:19:16,170
to make something like this
before.
606
00:19:16,190 --> 00:19:18,009
- Well, you're crushing it, so.
607
00:19:18,029 --> 00:19:19,220
- I was really impressed
by your rolling.
608
00:19:20,000 --> 00:19:21,180
So I wasn't expecting you
to be that good.
609
00:19:21,200 --> 00:19:23,099
- Yeah, I'm not gonna lie.
I didn't expect that either.
610
00:19:23,119 --> 00:19:26,069
That's legitimately perfect.
- Okay.
611
00:19:26,089 --> 00:19:27,220
- All right, and then
let me look at your butter.
612
00:19:28,009 --> 00:19:29,029
- Okay, good,
your butter's perfect.
613
00:19:29,049 --> 00:19:30,130
I hear it sizzling.
614
00:19:30,150 --> 00:19:32,079
That's exactly where
it needs to be.
615
00:19:32,099 --> 00:19:35,109
So turn up your heat to medium.
Put the turon right in.
616
00:19:35,130 --> 00:19:37,079
- You ready, guys?
- Big moment.
617
00:19:37,099 --> 00:19:40,069
- Here, I'll hold it.
- [imitates dramatic music]
618
00:19:40,089 --> 00:19:41,210
- Boom.
619
00:19:41,230 --> 00:19:43,160
- Oh, my gosh,
they look so good.
620
00:19:43,180 --> 00:19:46,069
- While that cooks, can you
have a look at your chicken?
621
00:19:46,089 --> 00:19:47,170
It should be steamy.
622
00:19:47,190 --> 00:19:50,029
Oh, yeah, that's it.
- Oh, my God.
623
00:19:50,049 --> 00:19:52,140
- Oh, yeah.
- Oh!
624
00:19:52,160 --> 00:19:54,160
- Yes.
625
00:19:54,180 --> 00:19:56,119
Put the lid on
and just take it off the heat.
626
00:19:56,140 --> 00:19:58,019
You're good to go.
627
00:19:58,039 --> 00:20:00,099
Now here's the moment of truth
with the rice.
628
00:20:00,119 --> 00:20:01,210
Let's just open it
and make sure
629
00:20:01,230 --> 00:20:03,069
it's fluffy
and delicious and great.
630
00:20:03,089 --> 00:20:05,029
- So intimidating.
631
00:20:05,049 --> 00:20:06,079
- [gasps]
- How is it?
632
00:20:06,099 --> 00:20:08,000
- Oh, yeah.
- Ooh, nice.
633
00:20:08,019 --> 00:20:09,000
It looks good.
634
00:20:09,019 --> 00:20:10,119
- Your turon should be done.
635
00:20:10,140 --> 00:20:13,109
I think it's time to flip it.
- Okay.
636
00:20:13,130 --> 00:20:15,210
♪ Hey, oh ♪
637
00:20:15,230 --> 00:20:18,019
- I'm gonna cheers to that one.
638
00:20:18,039 --> 00:20:19,160
- Cheers!
- Cheers.
639
00:20:19,180 --> 00:20:22,039
- Cheers.
- Cheers.
640
00:20:22,059 --> 00:20:24,119
- All right,
how's your turon going?
641
00:20:24,140 --> 00:20:25,180
- They're ready.
- It's going good,
642
00:20:25,200 --> 00:20:27,069
but I burnt a little, so.
643
00:20:27,089 --> 00:20:29,019
- A little bit of burnt
is okay.
644
00:20:29,039 --> 00:20:30,180
- Ooh, look at those.
645
00:20:30,200 --> 00:20:32,180
- We're done, so let's just
get ready to plate and eat.
646
00:20:32,200 --> 00:20:34,099
- Oh, my God, yay!
- Perfect.
647
00:20:34,119 --> 00:20:36,230
- Okay, so I'm also gonna teach
you how Filipinos eat.
648
00:20:37,009 --> 00:20:38,170
- Oh.
- So you don't need a knife.
649
00:20:38,190 --> 00:20:40,119
You're gonna need a fork
and a spoon.
650
00:20:40,140 --> 00:20:42,029
- Okay.
- Oh.
651
00:20:42,049 --> 00:20:44,119
- Let's plate
the chicken adobo first.
652
00:20:44,140 --> 00:20:46,170
You want to give it a nice bed
of rice on the base.
653
00:20:46,190 --> 00:20:48,009
- Okay.
654
00:20:48,029 --> 00:20:49,119
- So Selena, what you just made
655
00:20:49,140 --> 00:20:50,220
is the national dish
of the Philippines,
656
00:20:51,000 --> 00:20:52,130
so I'm really proud 'cause
657
00:20:52,150 --> 00:20:54,220
Filipino food has never been
given this kind of light.
658
00:20:55,000 --> 00:20:56,150
So this is pretty dope,
not gonna lie.
659
00:20:56,170 --> 00:20:58,049
- Love this.
660
00:20:58,069 --> 00:21:01,069
- Kay, so now you're gonna
take the chicken,
661
00:21:01,089 --> 00:21:05,009
you're gonna put the chicken
right on top.
662
00:21:05,029 --> 00:21:06,210
- Nice.
663
00:21:06,230 --> 00:21:09,049
- Then you're gonna take half
of the big spoon
664
00:21:09,069 --> 00:21:10,190
and you're gonna pour it
directly on top.
665
00:21:10,210 --> 00:21:13,109
And then voilà, like that.
- Yum.
666
00:21:13,130 --> 00:21:15,109
- Let's see it happen,
let's see it happen.
667
00:21:15,130 --> 00:21:19,019
Yes, yes, yes, yes.
Love it, perfect.
668
00:21:19,039 --> 00:21:21,180
Looking good.
♪ We have some, ahh! ♪
669
00:21:21,200 --> 00:21:23,079
- Whoo.
670
00:21:23,099 --> 00:21:25,160
- We need to do the turon next.
671
00:21:25,180 --> 00:21:27,089
You're just gonna put
a little dollop
672
00:21:27,109 --> 00:21:28,200
of whipped cream here.
673
00:21:28,220 --> 00:21:30,180
♪ ♪
674
00:21:30,200 --> 00:21:33,109
You're gonna put the turon
right on top of it.
675
00:21:33,130 --> 00:21:36,180
And then that's gonna act like
the glue to the plate
676
00:21:36,200 --> 00:21:40,009
And then you're just gonna do
one mound on top.
677
00:21:40,029 --> 00:21:42,019
- Oh.
- My grandmother's gonna come
678
00:21:42,039 --> 00:21:43,140
on and critique our adobo.
679
00:21:43,160 --> 00:21:45,150
[laughter]
680
00:21:45,170 --> 00:21:47,140
- Oh, my God,
she's gonna be so proud.
681
00:21:47,160 --> 00:21:48,160
I'm so excited.
682
00:21:48,180 --> 00:21:51,069
- This is an unbelievable meal.
683
00:21:51,089 --> 00:21:53,009
- Lola, lola.
- Yeah, yes?
684
00:21:53,029 --> 00:21:55,210
- So you're on TV right now.
- I'm on TV right now?
685
00:21:55,230 --> 00:21:57,089
- Right now.
[laughter]
686
00:21:57,109 --> 00:21:59,140
Okay, so here, look.
I want you to meet Selena.
687
00:21:59,160 --> 00:22:01,049
- Hi.
- So Selena, this is my Lola.
688
00:22:01,069 --> 00:22:03,079
So I don't know if you can see.
- Hi, Lola.
689
00:22:03,099 --> 00:22:05,089
- Hi.
How are you?
690
00:22:05,109 --> 00:22:06,150
- I am so good.
691
00:22:06,170 --> 00:22:09,000
I got to learn amazing things
from you
692
00:22:09,019 --> 00:22:11,079
and your beautiful grandson.
693
00:22:11,099 --> 00:22:12,180
How do you think it looks?
694
00:22:12,200 --> 00:22:15,069
- Yeah, Lola, I want you
to critique both of ours.
695
00:22:15,089 --> 00:22:17,019
Okay, ready?
Okay, Lola.
696
00:22:17,039 --> 00:22:19,019
So there's the adobo
and the turon.
697
00:22:19,039 --> 00:22:21,000
How does it look?
698
00:22:21,019 --> 00:22:23,049
- It's okay.
[laughter]
699
00:22:23,069 --> 00:22:25,119
- "It's okay."
- "It's okay."
700
00:22:25,140 --> 00:22:27,039
[laughter]
701
00:22:27,059 --> 00:22:28,170
- Just a little soy sauce.
702
00:22:28,190 --> 00:22:31,029
- It's a little too dark?
- A little.
703
00:22:31,049 --> 00:22:32,150
Not much, but it can pass.
704
00:22:32,170 --> 00:22:36,000
- She said it will pass,
so I think we're good.
705
00:22:36,019 --> 00:22:38,039
- We got your approval.
Thank you.
706
00:22:38,059 --> 00:22:39,170
- Okay, Lola.
Love you.
707
00:22:39,190 --> 00:22:41,069
- Oh, love you.
Okay.
708
00:22:41,089 --> 00:22:42,210
- All right, bye.
- Bye.
709
00:22:42,230 --> 00:22:44,109
- She's so cute.
710
00:22:44,130 --> 00:22:46,119
I wish I could meet all
of your friends and family.
711
00:22:46,140 --> 00:22:48,099
You seem like a blast,
I'm gonna just say.
712
00:22:48,119 --> 00:22:49,109
- Yeah.
- [laughs]
713
00:22:49,130 --> 00:22:50,230
- Well, thank you.
714
00:22:51,009 --> 00:22:52,069
And yes, I do love just having
the best of times,
715
00:22:52,089 --> 00:22:54,000
but, let's eat.
Should we eat?
716
00:22:54,019 --> 00:22:58,190
- I'm kind of nervous about
this fork-spoon situation.
717
00:22:58,210 --> 00:23:00,009
- I'm gonna show you.
718
00:23:00,029 --> 00:23:03,200
So fork left hand,
spoon right hand.
719
00:23:03,220 --> 00:23:07,200
Then you're gonna hold in place
the chicken with your fork.
720
00:23:07,220 --> 00:23:08,230
- Okay.
- And you're pulling
721
00:23:09,009 --> 00:23:10,180
with your spoon away from it
722
00:23:10,200 --> 00:23:11,180
to shred the chicken.
723
00:23:11,200 --> 00:23:12,210
- [gasps]
- Wow.
724
00:23:12,230 --> 00:23:14,220
- Yum.
- This is epic.
725
00:23:15,000 --> 00:23:16,180
- Guys, try it on yours.
726
00:23:16,200 --> 00:23:18,049
- And then what you do is,
727
00:23:18,069 --> 00:23:22,160
I'm gonna push onto the spoon
with my fork.
728
00:23:22,180 --> 00:23:24,029
- Whoops.
- Selena, other way.
729
00:23:24,049 --> 00:23:26,009
Other way. Do that--
okay, it doesn't matter.
730
00:23:26,029 --> 00:23:28,000
- Jordan...
- Oh, my God.
731
00:23:28,019 --> 00:23:29,150
- I love you.
732
00:23:29,170 --> 00:23:31,109
- [laughs]
- Wow.
733
00:23:31,130 --> 00:23:34,009
- Jordan, you're the best
teacher/chef.
734
00:23:34,029 --> 00:23:35,059
You got it going on.
735
00:23:35,079 --> 00:23:37,079
- Mmm!
- You got it going on.
736
00:23:37,099 --> 00:23:39,049
- Filipinos for the win.
737
00:23:39,069 --> 00:23:40,140
- Whoo!
- Let's go!
738
00:23:40,160 --> 00:23:42,130
The best part is, I know you
guys are hungry,
739
00:23:42,150 --> 00:23:43,210
but can we try the dessert?
740
00:23:43,230 --> 00:23:44,220
- Mm. Mm-hmm.
- Yes.
741
00:23:45,000 --> 00:23:47,150
- Okay, here we go.
742
00:23:47,170 --> 00:23:49,009
- Mmm.
743
00:23:49,029 --> 00:23:50,170
Oh, my gosh.
- Mmm. Wow.
744
00:23:50,190 --> 00:23:52,140
- Wow!
- It's so good.
745
00:23:52,160 --> 00:23:54,079
- Hold on, I need to
celebrate this moment.
746
00:23:54,099 --> 00:23:55,190
It's the little wins right now.
747
00:23:55,210 --> 00:23:57,230
- Whoo!
- You go for it. Whoo!
748
00:23:58,009 --> 00:24:00,109
[laughter]
749
00:24:00,130 --> 00:24:02,079
Perfect!
- For some reason,
750
00:24:02,099 --> 00:24:03,200
the song "Pony" by Ginuwine
751
00:24:03,220 --> 00:24:05,220
is coming in my head right now.
- Mm-hmm!
752
00:24:06,000 --> 00:24:07,089
- And that's what
I'm dancing to as I--
753
00:24:07,109 --> 00:24:10,210
♪ If you want it,
let's do it ♪
754
00:24:10,230 --> 00:24:12,170
Like, it--
- ♪ My pony ♪
755
00:24:12,190 --> 00:24:14,009
- ♪ My pony ♪
[laughs]
756
00:24:14,029 --> 00:24:15,039
It's just so good.
757
00:24:15,059 --> 00:24:16,230
- I cannot believe I made this.
758
00:24:17,009 --> 00:24:19,000
- Yo, you did so great!
759
00:24:19,019 --> 00:24:20,109
That was incredible.
- Wow.
760
00:24:20,130 --> 00:24:22,039
- I know,
I guess this is our part
761
00:24:22,059 --> 00:24:24,009
where we say goodbye, but we
don't wanna say bye to you.
762
00:24:24,029 --> 00:24:26,059
- I know.
- Thank you so, so much
763
00:24:26,079 --> 00:24:27,089
for having me.
I'm so blessed,
764
00:24:27,109 --> 00:24:29,059
and I really appreciate it.
765
00:24:29,079 --> 00:24:31,009
- Are you kidding me?
We're so lucky.
766
00:24:31,029 --> 00:24:32,160
Thank you so much for letting
us in your kitchen
767
00:24:32,180 --> 00:24:34,019
and literally introducing us
768
00:24:34,039 --> 00:24:35,140
to the most incredible recipe.
769
00:24:35,160 --> 00:24:36,200
- And ladies, it was all nice
meeting you.
770
00:24:36,220 --> 00:24:38,059
Thank you so much
for helping too.
771
00:24:38,079 --> 00:24:40,000
- Nice meeting you.
- Thank you so much.
772
00:24:40,019 --> 00:24:41,059
- Thank you.
- All right, guys, take care.
773
00:24:41,079 --> 00:24:43,029
Have a good night.
all: Bye!
774
00:24:43,049 --> 00:24:45,059
- Bye.
775
00:24:45,079 --> 00:24:48,140
- ♪ Ride it, my pony ♪
776
00:24:48,160 --> 00:24:52,079
♪ My saddle's waiting ♪
777
00:24:52,099 --> 00:24:55,059
♪ Come and jump on it ♪
778
00:24:55,079 --> 00:24:58,200
♪ Jump on it,
let's do it ♪
779
00:24:58,220 --> 00:25:02,029
♪ Ride it, my pony ♪
780
00:25:02,049 --> 00:25:05,200
♪ My saddle's waiting ♪
781
00:25:05,220 --> 00:25:08,230
♪ Come and jump on it ♪
782
00:25:09,009 --> 00:25:12,069
♪ Jump on it,
let's do it ♪
783
00:25:12,089 --> 00:25:15,049
♪ Ride it, my pony ♪
53864
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