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 ♪