For sure he can make a better relyeno, pag live syempre madalian yan.and obviously it takes time to cook sa mga alam n lutuin yan.kea wag mag magaling. #respect..binibigyan lang keo idea how to do it..
Didn't use meat binder like eco bind para hindi siya mabuhaghag. Ang sa akin lang dapat nagreresearch din tayo before gawin ang isang bagay. Pero yung sa foil naisip ko lang yung IBA pagnag-iihaw nakabalot naman sa foil yung pinagkaiba lng sa mantika niluto.
Magaling sya sa ibang putahe pero sa relyeno sablay ito. Nang hiwain nya ang relyeno ( luto na) kumalat kasi di siksik ang laman. sa recipe ni mama sita sundan nyo lang ang instruction doon, ang dali lang. Pwde nyo na ipatanggal ang laman sa mga tindera sa palengke. Dati akong OFW, sinunod ko lang ang nasa recipe, pinagkakitaan ko ito nitong pasko. Ang comments ng mga customers , ang sarap daw kaya umulit pa ng orders. Ngayon tuoy tuloy na ang gawa naming ng relyeno. Kailangan lang matiyaga mag alis ng tinik
D lang masyadong prepared ang crew at hassle si chef kaya epic fail ang relleno nya. Maliit ang fan kaya balukto ang buntot, chef is under pressure kaya kahit alam nyang d pa msyadong mainit ang oil nilagay nya agad, at nasira ang ulo ng bangus.
..not that impressive it looks like done by a child not a master chef,I have been in the Philippines for many times and i couldn't help myself what my mother-in-law prepared on this authentic Filipino dish so awesome not oily and then fish skin is crisps..unlike this one what a shame..☹
a shame???it's a shame on you.....all of us have our very own versions.....and he want to do it that way... you just have no right to judge him w/o tasting his foods.Just do it the way how you know....it's ur choice...
Hahaha i rated 65 ang grade ng chef na ito sa akin. 1. Buhaghag ang stuffing. 2. not good in technique 3. pangit pagka fry 4. pangit ang presentation or plating. Mr. Chef, kaya di humihinga ang mga audience mo dahil bagsak ka din siguro sa kanila. Mas magaling pa yong mga d kilalang cook sa youtube video din na napanood ko. 😎
Law2x relyeno m chef... Mangangasim dw. Pg mainit at nilagay agad sa balat mapupunit ang balat dahil madali lng maluto yan... At wag po foil kung maaari sa dahon ng saging. Mabango pa
he screwed up on this one, big time...i cook this dish regularly; i've never attempted to wrap mine in aluminum foil....tas di pa gaanong mainit ang mantika.. :-) kulang din yung binder niya, so the result is a soggy, messy broken bangus na relyeno.
A chef of his caliber featuring on GMA news week after week blew out my appetite by frying the fish in an Aluminium foil, which is toxic. Besides, The raw egg added to the already fried fish mixture may have remained uncooked, due to using the Aluminium foil too. He could have sprinkled a bit of all purpose flour on the whole fish and deep fried it giving a crusty look and texture. Nevertheless, I admire the skills of any Filipino who plucks out the whole flesh out of the Fresh Milk fish, which is an art by itself. I wonder if SM fish counter staff can get the flesh out of the fish, so that I too can practice my culinary skill, while am here in Manila.
For sure he can make a better relyeno, pag live syempre madalian yan.and obviously it takes time to cook sa mga alam n lutuin yan.kea wag mag magaling. #respect..binibigyan lang keo idea how to do it..
Para sa akin the best pa rin ang rellenong bangus ni Mrs Galang!
SALAMAT PO SIR LOGRO..MADALI LANG PO ANG GAYA NYO..
Masarap po ito. Isa sa mga paborito ko po.
Hi,po pwede mahingi ang recipe.thanks and god bless you
Ask lng po di b masama n niluluto ang foil.pwede po b kayang dahon n lng ng saging instead.
Embutido nga foil gamit eh
Kaliskisan ba ang bangud
pwede bang diyaryo or telephone directory, wala kasi akong makitang foil sa lugar ko
Bibili na lang ako sa kanto, tindahan ni Aling Kareng, mura pa!
Walang onion ginisa?
Rice plssssssssssssss😋😋
Live po kase kaya minadali
Wala bang relyenong ala chef ramsy.
Ha, pwede pala mag prito na naka foil, magaya nga...
ako naman gamit ko giniling na baboy imbis na ham sa iba.dapat siksik at di ako gumagamit din ng foil pinapagulong ko lng s aharina.
uu nga,hindi naman kailangan ng foil,dapat ibabad lang sa toyo calamansi yung balat tsaka lagyan ng harina bago i prito.
erlinda ortiz much better talaga pag sa harina talagang lutong luto talaga pati yung loob.
What a nice
Thanks for sharing mr.T Alonzo, idol is really a master in cooking.
Felicisimo Villegas j
sir safe ba yung foil na iprito.....wala ba side efect sa kalusugan natin yan..
Didn't use meat binder like eco bind para hindi siya mabuhaghag.
Ang sa akin lang dapat nagreresearch din tayo before gawin ang isang bagay. Pero yung sa foil naisip ko lang yung IBA pagnag-iihaw nakabalot naman sa foil yung pinagkaiba lng sa mantika niluto.
Magaling sya sa ibang putahe pero sa relyeno sablay ito. Nang hiwain nya ang relyeno ( luto na) kumalat kasi di siksik ang laman. sa recipe ni mama sita sundan nyo lang ang instruction doon, ang dali lang. Pwde nyo na ipatanggal ang laman sa mga tindera sa palengke. Dati akong OFW, sinunod ko lang ang nasa recipe, pinagkakitaan ko ito nitong pasko. Ang comments ng mga customers , ang sarap daw kaya umulit pa ng orders. Ngayon tuoy tuloy na ang gawa naming ng relyeno. Kailangan lang matiyaga
mag alis ng tinik
so paano pala sir hiwain mo muna bago lutuin
Dami tlg alm ni chef boy
aluminum foil not necessary,you can use flour or corn starch.
mas magaling ata ako mag relyeno keh chef..hehehe
talent tlga ang gnitong lutuin..
Magluluto na lng nga ng pagkain eh. Kailangan ba talaga mag mayabang? Patawa ka yata nu?
Di naman need ng foil. Much better sa harina talaga. Para mas maluto yung loob. Actually luto na yung pork and ingredients niya.
The best
favorite ko yn. srap nmn ho.
Tanong ko lang po, ang bangus po ba dapat pang tanggalan ng kaliskis?
Yup
Puede po ba steam ang bangos,instead ilaga
Snu.nga name nang chef na to
Put flour and more press on the meat. Sira tuloy yung bangus
Mrs galang rellenong bangus
pano ginawa yan maalis ang laman? pede ba magkaroon ng insructional video
0
MAS OK YATA PAG I OVEN PARA WALA MASYADONG MANTIKA, SOBRANG MAMANTIKA KASI..
𝑻𝒉𝒂𝒏𝒌 𝒚𝒐𝒖 𝒇𝒐𝒓 𝒔𝒉𝒂𝒓𝒊𝒏𝒈 𝒕𝒉𝒊𝒔 𝒗𝒊𝒅𝒆𝒐:)
Perhaps spraying some olive oil and broiling the relleno would be easier and less greasy.... Excitement or exited?
soggy, dry, fish skin fiber damaged, said to be deep fried but the oil was not even hot?! what else?
epic fail from the so-called kusina master...
@@tropicalstorm339 Exactly!!!!!!
mine has bistek sauce on top. mas masarap kasi hindi sya dry.
Carole Reyes
Carole Reyes
Wasak!!!hati ang ulo at katawan?!!
Mahihiya ung rellenong bangus ni chef sa rellenong bangus ko.
haha
Mahirap nandaw yan
Parang di nmn sigurado c chef sa gngwa nya prang hula hula lng bahala na si batman kung anu lasa haha😂😂
Dami kulang na sangkap. Nu kaya lasa pu nyan
Looks good and yummy, but the bad thing here is cooking in foil, not good for us! Please research about the bad side effect of the foil to our health.
Luz Sisolak yes mas ok kung dahon ng saging ang pinang balot mas masarap at bkit walang egg dapat my egg yan eh
Mkhng di nmn maruning sa kusina tong si chynna! Bkit sya yung kinuhang co host.
She's notba cook.. I wish he invited Judy Ann Agoncillo instead. Palpak yung bangus.. Dapat kasi flour not foil.
di pa luto kaloka
Unhealthy gumamit ng alum. foil sir!......pwede ng iprito ng walang foil diba?
nakakatawang comment to. yung tao ay chef ng isang King so i really think natuto sya pano mag prito with foil safely
ang labsa.. :/ tas i think that's a bit unseasoned. And there's no pickles
Carmina dela Merced
not convincing. Yap! it's little bit soggy and messy! just try Dagupan made rellenong Bangus...and compare the difference.
Honestly.ako nahiya sa finish product🤔 so messy chef
Palpak not chef but chip
D lang masyadong prepared ang crew at hassle si chef kaya epic fail ang relleno nya. Maliit ang fan kaya balukto ang buntot, chef is under pressure kaya kahit alam nyang d pa msyadong mainit ang oil nilagay nya agad, at nasira ang ulo ng bangus.
Sabog kinalabasan…failed on this one.
..not that impressive it looks like done by a child not a master chef,I have been in the Philippines for many times and i couldn't help myself what my mother-in-law prepared on this authentic Filipino dish so awesome not oily and then fish skin is crisps..unlike this one what a shame..☹
Then why not make a video on how to cook this properly?
a shame???it's a shame on you.....all of us have our very own versions.....and he want to do it that way... you just have no right to judge him
w/o tasting his foods.Just do it the way how you know....it's ur choice...
Hahaha i rated 65 ang grade ng chef na ito sa akin. 1. Buhaghag ang stuffing. 2. not good in technique 3. pangit pagka fry 4. pangit ang presentation or plating. Mr. Chef, kaya di humihinga ang mga audience mo dahil bagsak ka din siguro sa kanila. Mas magaling pa yong mga d kilalang cook sa youtube video din na napanood ko. 😎
Law2x relyeno m chef... Mangangasim dw. Pg mainit at nilagay agad sa balat mapupunit ang balat dahil madali lng maluto yan... At wag po foil kung maaari sa dahon ng saging. Mabango pa
he screwed up on this one, big time...i cook this dish regularly; i've never attempted to wrap mine in aluminum foil....tas di pa gaanong mainit ang mantika.. :-) kulang din yung binder niya, so the result is a soggy, messy broken bangus na relyeno.
A chef of his caliber featuring on GMA news week after week blew out my appetite by frying the fish in an Aluminium foil, which is toxic.
Besides,
The raw egg added to the already fried fish mixture may have remained uncooked, due to using the Aluminium foil too.
He could have sprinkled a bit of all purpose flour on the whole fish and deep fried it giving a crusty look and texture.
Nevertheless, I admire the skills of any Filipino who plucks out the whole flesh out of the Fresh Milk fish, which is an art by itself.
I wonder if SM fish counter staff can get the flesh out of the fish, so that I too can practice my culinary skill, while am here in Manila.