TURON ALA AMANPULO Banana saba white sugar spring roll wrapper sugar, for caramelization vanilla ice cream

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Marami sa inyo ang nag-re-request na ganyahin natin ang trending na P750++ na Turo ng Amanpulo.

So today, let's cook that.

Okay, first let's make the Lavender Ice Cream.

So I just have here Vanilla Ice Cream.

This is just good Vanilla Ice Cream.

On what brand of ice cream type you want to use.

It's up to you.

And then I'm just going to put few drops of pure lavender oil.

So when you buy lavender essential oil, make sure that you buy the pure, the food grade.

So you just put few drops.

For me, I just put around 5-6 drops of pure lavender oil.

And then you just beat it quickly.

Smell it already.

Let me try it.

So there it is.

The lavender flavor is already there.

So what I will do here is I will just put it back on the container.

And then back into the freezer.

I don't want to prove anything but by replicating the recipe or the idea,

we can see why it became P750++.

You can see that it's just simple to make but as a chef, as a restaurateur, as a foodie,

I believe in the saying that less is more.

It's really true that if you preserve and if you improve the quality of a certain product.

The one that you won't put anything.

The one that, for example, you will upgrade, you will preserve the ingredients.

You will really taste the good quality of the saba, the frying is good, the presentation is good.

Then you can really sell it at a higher price.

So now, let's do that lesson.

First, you need to start with very good quality saba.

The one that is not that ripe but it's also not that hard.

It's just this one, okay?

See.

When you taste it.

The perfect sweetness, the perfect texture of your Saba Banana.

So I'm slicing it into four.

Divide it into four, one banana.

Or quarter.

I bought this one day ago in the supermarket.

So there, just the perfect consistency.

And now, you may wrap it.

I'm using medium lumpia wrapper.

And into my platito, I will put sugar.

White sugar, I'm using white sugar here.

You roll your banana, your Saba in some sugar.

Just a bit, not too much.

You put it there and then you put Langka.

There it is, right?

As simple as that.

It's very simple, I won't put it Ube.

I won't put anything else.

Egg for my egg wash.

Okay, and then there.

You just brush it with egg wash.

And there's your Turon.

Okay, one.

And we continue.

Okay.

You have to make sure that it's even.

Same size.

And the Saba has to be very consistent.

The roasting.

If you need to count the day of roasting of the Saba, you count it.

Because to be honest, the price, we can dictate the price of food.

For example, if you say that why is it expensive on that steakhouse?

I can eat a steak that is sizzling for 99 pesos.

Unlimited rice, unlimited gravy.

But how come some steakhouse restaurants charge as much as 8,000 pesos per steak?

Because the type of beef that they use is different, the ambience is different.

The consistency of the product is different, right?

The quality of the service is different.

That's why certain products are expensive.

So today, again I will repeat it.

I don't have any objection.

I just want to show you how we can charge more for a product

because of the quality, consistency, and appearance of the product.

And of course, the ambience as well.

We are also paying for the ambience and the name as well.

It's not that because there's a name, the charge is already high.

That is the name that is making it hard.

It means that the overtime, the trust that is beside your name.

That when you eat this, it's really guaranteed to be delicious.

It's guaranteed that you won't be dismayed, right?

So that effect.

There it is, right?

I am even using pastry brush for that.

It's super awesome.

So there.

So you wrap it like that.

And while I am wrapping that, I will also heat the oil on my pan.

This is just the size of their Turon over there.

Size that is fancy.

It's like you know, it's just like a finger.

Okay.

So there.

Next, let's fry it already.

So when we eat the Turon in Amanpulo, right?

With matching, what is it called again?

Accent.

I am just thinking about it all of a sudden, my God.

So when we eat that, I can really taste it.

I will fry it already.

You use a new oil or you know that, there is no contamination.

Which means that if it's for Turon, it's really just for Turon only.

It's not like if you have Lumpiang Shanghai or Lumpiang Togue, you will also fry it there, right?

That is also included on the increase on the premium, on the price, on the value of a meal.

It's really true.

It's like when you eat in a fine dining restaurant.

There is a chef that what he does is that if it's just for steak,

if it's just for frying, they are following the kitchen brigade, right?

Okay.

So there.

Let's fry it.

I will watch this, it really needs to look like fried 5-star.

And you won't save on the oil.

I will pour a bit of oil.

So that it's cooked evenly.

And on the fine dining, when I was an apprentice,

I was also served in a fine dining restaurant of a 5-star hotel in Manila.

On the fine dining, when the customer orders and the food is really served.

So for example, someone ordered Turon and they will just serve the Turon.

It can be wrapped already but it's not like that,

there is leftover from the order of a customer, I will just heat it up.

It's not like that.

Really, it's not just the ingredients that we are paying for, right?

It's limited, right?

We have a mentality.

I am with that.

Oh my God!

It's just for fun.

Why is the charge so expensive?

We also pay for the time, the expertise, the experience when cooking.

I already know that especially before, when our restaurant is operational.

Our dine-in service is tomorrow.

Believe it or not, I have a person who will just prepare a salad.

He will just make a salad.

We also have a person whose job is just to fry eggs

because we want to make sure that when someone orders Beef with Eggs or Tapsilog.

I made it more fancy, Beef with Eggs.

When the beef comes out, the eggs are also freshly fried

because the quality is different, right?

When you fry the eggs, the egg yolk would ooze because you know that it's newly cooked.

It's not hot.

So all of those in a restaurant, in a food service business.

All those add up on the price of food.

I am saying a lot of things today.

So there, we are already fried.

The next step, we are gonna caramelize sugar

because that is one of the characteristics of their Turon.

They coat it in caramel and they put sesame seeds.

So that process is also a bit of added work

that's why the price is also increasing.

I have here a hot stainless steel pan

and I'm just going to put some white sugar.

You put it bit by bit.

So I put 1 tbsp of white sugar

and then I will add more.

One more.

So that you are sure that it would melt peacefully.

There's also like that, right?

Yes, we call this dry caramel.

This technique is the dry caramel technique.

Okay.

Put a bit of water, just a bit.

Not too much.

Okay.

When your caramel becomes soft, just like this.

We may now soak it.

So you get your Turon.

Dip it like that, sesame seeds.

Okay, I turn off the fire already.

There it is.

Sesame seeds.

You don't dip it all throughout.

Just one side.

And you need to be quick here.

And be careful because this is hot, okay?

There it is, right?

Now, you will understand that I will also charge 7.50.

And when I charge it, I'm sweating.

Because this caramel is hot and of course, it's a bit alive.

This is Janet Jackson.

When I charge 7.50, I know that you will also bash me.

I will let you watch this video so that you can understand.

But for me, it's just 7.50, there's no more plus.

It's already okay.

It's hard for me to compute.

When there's plus, plus.

The 7.50 is already okay.

We just want it to be plus, plus.

It's plus one.

Plus one.

And there's one here that doesn't have plus one.

You should go to him.

You should go to him.

It's because it's Amanpulo vlog so that you can look like you're going to Amanpulo.

Come here.

Come here.

Quick.

I want to taste it, that's why I'm here.

Oh! Because you feel like you're in Amanpulo.

It's for the kids.

Hold this.

So there, I will just plate it first.

I will just plate it first.

Girl, let's have coffee.

Because I'm hungry, I want to eat Toronto.

I will just plate it first, okay?

Then I'll be back.

So this is it.

Oh! It's hot.

Let's plate it.

I think I can make one more.

I will charge you 7.50.

So there.

Okay girl, I will come back if you already bring 7.50, okay?

Let's just plate it.

So there, I'm just plating it.

So this is our Toron.

Oh! Amanpulo.

Right?

See?

Bongaciousness.

Now, I have here-

Wait a minute.

Where are my spoons?

This is it.

The ice cream, I will put it on the pistachio.

Because on Amanpulo, they put it on the butter cookies.

Oh! We are so fancy.

Let's put it on the pistachio.

So there.

And airflown.

Just kidding.

Airflown Orchid from Thailand.

Just kidding.

There it is, right?

Are you gonna pay 750 Pesos for this?

Are you gonna pay?

Come here.

Yes, I will.

You will?

Yes.

Come here.

There's the presentation.

There it is, right?

Look at the presentation.

Very bongacious.

It's bongacious, right?

It's just that easy to make.

So there.

I put it on the pistachio, I wrapped it, I caramelized it.

I airflown an orchid.

I even make an ice cream.

That's why it's 750 Pesos and you don't deserve this.

You only deserve this.

I know that.

So take this.

I want this.

No dear, you haven't made it.

I deserve the best.

You don't deserve the best.

You don't deserve this.

Do you deserve this?

Come here.

Do you deserve this?

Answer it and let's see if I will let him taste this.

I will just taste it.

I want to taste it.

So taste it first.

What?

Can I mess this up?

Sure.

Sure?

You're messing up your life.

Is that so?

Who will eat the ice cream?

Your spoon should be gold.

But you don't have a spoon.

It's still hot.

You're just kidding.

There.

See?

See?

You're like a god.

Even though you're not allowed to do that.

I'm not allowed?

Is that allowed?

Yes.

It's delicious.

The taste of 750 Pesos is still good.

That's the taste of your merit.

So I've made it?

No, you're not putting ice cream yet.

Let's try.

It's delicious.

It's delicious, right?

Right?

Because-

So why is it special in your opinion?

Or in your opinion?

Fresh ingredients.

But it's orchid.

There it is, right?

It's all the experience.

Yeah, that's true.

There it is, right?

Even though you say that it's just for balance,

just for wrapping Lumpia.

Your experience that the flowers are there, the ice cream, the plating.

The plating.

The entirety, right?

The whole thing, that's what makes it special to him.

That's why you don't deserve it.

No, I deserve the best.

Mmm...

It's the experience.

Right?

Now, it's time to pay.

Bye.

So we're going to see you all soon.

So there it is, right?

If you're just saving, you don't have a budget to go to Amanpulo

You're already going to Amanpulo and you miss the Turon there.

Or simply, you're just fond of Turon just like me.

You're curious on what does it taste like.

Why did you talk about it?

Why is it trending?

Make this amazing Turon Alaman-

Turon Alamanpulo.

Because you deserve to make it and we've made it, right?

We deserve the best.

So we're going to see you all soon.