With his hot and spicy Beef Salpicao Y Picante, Chef Boy Logro will see if Rhian Ramos’ spice tolerance is up to scratch!
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00:00Welcome back to Idol sa Kusina!
00:02Are you guys ready?
00:04We are ready!
00:06Okay!
00:08Let's do this, Rian!
00:10As promised, our next dish is
00:12Beef Salpicao y Picante
00:14Do you know what Picante is?
00:16No.
00:17It's a bit spicy.
00:19Ah!
00:20Rian, do you like spicy food?
00:22I love spicy food.
00:24Wow! So there's no problem.
00:26That means,
00:28Spicy and hot spicy like you!
00:30All of us!
00:32Okay!
00:34Let's start!
00:36Okay.
00:38So this is the Lomo
00:40or Beef Tenderloin
00:42It can be Wagyu, Sirloin,
00:44New York Cut, etc.
00:46Just don't use the top round.
00:48Don't use the Kasim,
00:50and don't use the
00:52Bulalo.
00:54Okay?
00:56This is our Lomo
00:58or Beef Tenderloin.
01:00Wow! It's so tender.
01:02Delicious!
01:04So let's marinate the paprika again.
01:06Of course,
01:08Picante.
01:10Then garlic.
01:12Half a garlic.
01:16Of course, salt.
01:18This is the powder.
01:20Seasoning.
01:22Then,
01:24lemon juice.
01:28Then, this one is
01:30liquid soy sauce.
01:36And then,
01:38red wine.
01:42Okay.
01:44If the wine is already cooked,
01:46does it still make you drunk?
01:48No.
01:50Because it's already
01:52fermented.
01:56So that's it.
01:58Let's marinate it for a few minutes.
02:04While it's marinating,
02:06you can eat this as an appetizer
02:08with rice or entremetes
02:10in Spanish.
02:12Entremetes means
02:14the first meal you give to your client.
02:16Appetizer.
02:18Like French hors d'oeuvres.
02:20Right?
02:22Not body odor.
02:24Hors d'oeuvres.
02:26Or appetizers.
02:28But in Spanish, we call it entremetes.
02:30Okay.
02:32Let's put it here.
02:34Rian, are you ready? Yes.
02:36This is olive oil. We have to fry this one until crispy.
02:40Alright. Okay.
02:42We need to use olive oil
02:44because if it's not salty,
02:46the taste of our salpicado
02:48will be lost.
02:50That's why we need to use olive oil.
02:52You can save money,
02:54but it's better to have quality.
02:56Can you mix it?
02:58I'm afraid of frying.
03:00Are you afraid?
03:02I'm not afraid.
03:04I'll just massage it.
03:06Wow! Thank you.
03:08Muchas gracias, senorita.
03:10At least I feel like I'm helping.
03:12I can feel it.
03:14I can feel it.
03:16She is my daughter.
03:20It's almost cooked.
03:22This one is vinegar.
03:24Why is salpicado delicious?
03:26Because of the garlic,
03:28then red wine,
03:30vinegarette wine.
03:32Wine vinegar.
03:34Right?
03:36Wine vinegar.
03:38It's almost cooked.
03:40Let's add
03:42wine vinegar.
03:44Be careful.
03:48I'm so far away.
03:54Let's add salpicado.
03:56Again, olive oil.
04:00Don't be afraid of olive oil
04:02because it's expensive.
04:06Might as well.
04:08Can I have that onion?
04:10Yes, thank you.
04:12So, brunoise.
04:14I won't look.
04:16Don't look so you won't cry.
04:22Celery?
04:24Just half.
04:26Just one.
04:28Let's peel it.
04:32If you want, you don't have to peel it.
04:34But when you eat it,
04:36it's like...
04:38It's stringy.
04:42Just slice it.
04:48Alright.
04:50Then, garlic.
04:52Chili.
04:54Yes.
05:00Okay, Rian.
05:02Are you ready?
05:04Yes.
05:06Let's wait.
05:08The chili is delicious.
05:16So, it's done.
05:18Let's add brandy.
05:20You know,
05:22Spaniards love brandy.
05:24Domeco.
05:26Yeah!
05:28Woo!
05:30Yeah!
05:32Oh, it's burnt.
05:34It's burnt.
05:38The chef is scared.
05:40Is it hard?
05:42It's called flambé.
05:44Flambé, yes. It's not hard.
05:46Do you know why eating with brandy is delicious?
05:48It's like
05:50an extender.
05:52It's delicious, fragrant,
05:54and it's not dry.
05:56Okay?
05:58But it doesn't have eyebrows.
06:02So, it's done.
06:04Let's add the beef.
06:08Okay.
06:10You and me.
06:12You and me.
06:14Yes!
06:16Yay!
06:20Can you smell it?
06:22Yes. It smells good.
06:24So,
06:28So,
06:32Oh!
06:34Yay!
06:36It's surprising.
06:38So,
06:40let's dry it until it's oily.
06:42Then, afterwards, I'll make a garnish.
06:46While it's there, I'll make a garnish.
06:48Okay.
06:50Do you think I can do flambé, Chef?
06:52Of course.
06:54Isn't it dangerous?
06:56It's not dangerous.
06:58If you say,
07:02At least I did flambé.
07:04It's social.
07:06Your eyebrows are burnt.
07:08So, this is called a piping bag
07:10with a star nozzle.
07:14Let's make it beautiful.
07:16So, I preheated the salamander.
07:20Infrared.
07:22Infrared means
07:24it's placed on top
07:26so it's easy to heat.
07:28Even if you put the meat, it won't dry.
07:30It's crispy
07:32but juicy inside.
07:34Mmm.
07:36Okay?
07:38I have an infrared grill on the roof.
07:40Do you have an infrared grill?
07:42You can grill the beef.
07:46I'll cook the cubes
07:48one by one.
07:50Wow!
07:52Okay.
07:54So, when you're at home,
07:56you can use
07:58a plastic
08:00sandwich bag.
08:10Let's put it
08:12in the infrared.
08:14For it to be brown.
08:16Few minutes.
08:18So,
08:20almost done.
08:22After this, we'll put
08:24our salpicao.
08:26It needs to be brown a bit
08:28for it to look good.
08:30Something flaky.
08:32Is it good? Yes.
08:34While it's cooking, let's cut
08:36the parsley.
08:42Bang! Bang! Bang!
08:46Are you surprised?
08:48Okay, let's put
08:50our potato
08:52in the salamander.
08:54It's already brown.
08:56So, it's better.
08:58But don't touch it because if you touch it,
09:00I might get infrared.
09:02You'll get infrared.
09:04So, here it is.
09:06The color is beautiful.
09:08So, you can see
09:10our sauce.
09:12Then, garlic on the top. Wow!
09:14Are you hungry, Rion?
09:16Yes. Crostini or Milba Toast?
09:18The good thing about this is
09:20you can wrap it and eat it.
09:22Okay, so. Bang! Bang! Bang!
09:24You have your
09:26salpicao.
09:28It's spicy.
09:30Are you hungry?
09:32Yes, we are.
09:38I'll leave you here.
09:40Don't go anywhere.
09:48Are you hungry?
09:50Yes, we are.
09:54Here at Idol sa Kasina,
09:56there's no need to be full.
09:58Let's eat!
10:00Let's eat!
10:04Rion,
10:06let's eat.
10:16Rion, how did you find our salpicao?
10:18It's so delicious, Chef.
10:20I can really taste
10:22the quality of the ingredients.
10:24Wow! Thank you, Rion.