So let's make it different today,
we are gonna have a mukbang. Mukbang is something
like an eating contest or an eating show and it's
actually a Korean term. I have just know about
that now since in the past, I'm just going
around with the trend. So now, let's just go on
the trend on a wider scale. We are gonna cook
Seafood Boil and later, we are gonna have mukbang
when it's cooked already. So first, I'm starting
with my seafood. So I have someone bought this
for me from the seaside. I have crabs in here,
these are female crabs. If it's female crabs,
there are more crab fats (Aligue). Just look at it, right? I have cut it in the middle already so
that later while I'm doing mukbang, I will not have a hard time
on cutting it already, right? And then I have here tiger prawns
and these are maine lobsters. The maine lobsters
are cooked already when you order it since
it's imported from Maine. What we did here is really
super Instagrammable, right? So I have here boiling water. I have boiling water here that
I'm going to season with some salt. Season the boiling water with some salt
and I am gonna put the crabs first. Just put the crabs. Crabs took more time to be cooked compared
than the shrimps that's why we put it first. So let's leave it here for around 5 minutes
before we are gonna put our prawns, right? The lobster is just here since
it's nice to be pictured with but since it is already cooked,
we will just steam it later quickly. So now, I'm going to
put the prawns, right? You want your seafood thoroughly
cooked but not overcooked. So basically, since it's
hard to say a specific time but with this kind of shell seafood, when
you seen that it thoroughly browned already, Brown, my mistake, when you
seen that it thoroughly orange, Since you can see that I'm confuse
with color, so look at my apron. It's pink, right? So when it becomes orange,
it is thoroughly cooked already. So I'm going to put now the prawns,
my crabs is on 3 to 5 minutes already and then with this,
I will not time it anymore. I will just look at its color. When you see that it all turned
orange, as you can see it, right? When I put it in a hot simmering water,
it is starting to turn orange already. When it all turned totally orange,
I will remove it quickly. So I'm going to cover it again. So there, you may flip it especially
if you see if its cooking is uneven. If you notice, I'm not
putting too much flavor aside from the salt here
in what I am boiling, right? Because some people, they also
don't like their seafood to be too flavorful so later, you will have the option
to put any sauce you like to put. Some people just prefer to have vinegar
with garlic with their prawns and crabs. Alright, so let's check. You will see that there,
our seafood has turned orange already. Your prawns. So again, you don't want
to overcook it because it will gonna be rubbery
when it's overcooked. So I'm removing it. Oh my God! Just
look at this one, right? It seems to be a queen prawn. Does that exist?
Queen prawn. So if tiger prawn,
it's the queen. Okay. The struggle is real
upon removing it. There it is, right? Because on mukbang videos,
so I watch of course. I have watched mukbang
videos on the Youtube. Because most on Mukbang
videos, right? Most of it are... Most of what are shown are
the eating parts only, right? So in here, you are gonna
show your preparation also. And then this broth, right? If you want to cook Palabok,
you can actually use this broth. You already have
your prawn stock. So there, that's it. Of course, you must make
sure you consume it all since the kilo of lobster
and crab is expensive. So our seafood have
been cooked already. Next, we are going to
prepare the sauce. So now, let's prepare
the Cajun sauce, right? This is really our favorite. So there is really no secret here and I'm just
going to show you the basic ingredients used but what I've noticed on the restaurants
that are serving the Seafood Boil. On the Cajun sauce, what really makes
it delicious is using good quality butter. So today, I'm using
pure butter. I'm gonna put pure
butter on my pan. So there. So it's quite many amount of butter
since our seafood is many also. I'm putting around 2 cups
of good butter. Okay. So I'm using Arla
salted butter, right? When there is no Arla, I'm just
using 2 kinds of butter in my life, right? When I'm in the Philippines, it's either I
use Danish butter or I use French butter or it is actually three,
or Queensland butter. Those are the
butter that I trust. In our cake shop, we only use Danish
butter or Queensland butter for our products. That's why as you can notice,
our products are very tasty, right? That is very important. So this is 2 cups of butter, I'm just
estimating it base on the quantity of seafood. So as you can notice,
please don't get mad if you can't see any
recipe in our description. And this is garlic, you
put about 1 cup of garlic. Minced garlic. Maybe you are going to say:
"That sauce is too many". Because you can put
this in the refrigerator. You are not gonna toast
the garlic, you just want to infuse the butter with the
garlic just until it's aromatic. and then you can put some white
sugar, 1 to 2 tbsp just to balance. And be gentle with the salt
because we are using salted butter. And this is the secret of
Cajun sauce for Seafood Boil. This is Old Bay Seasoning. There is small packs of this,
you can buy it in the supermarkets but me, I always buy the bigger one
since we are really fond of cooking this. On 2 cups of butter, you can
put about 2 to 4 tablespoons depending on how strong
you like yours to be. So I put 1,2. 2 tbsp first. I feel like it lacks so we'll make it 3 tbsp
and can you please pass on the paprika? I make it 4 tbsp. And I'm also going to put Spanish
paprika so it will become redder. Okay, so I'm going to put a tbsp of
extra paprika to make it more red. So there it is, right? And you can also put a bit of:
I have some sliced sausage here. And of course,
you are to taste that. I will put it more sugar. Be gentle with the salt because your
Cajun seasoning is already seasoned with salt. And last, to balance everything,
you put lime or lemon juice. You can also leave
that over there. Fry it again. So I'm going to
turn off the flame. You don't want to
overcook this because your spices will get
bitter if you overcook this. When you mix that with your
seafood later, it will produce broth that's why you want this to be
a little bit on the salty side so that when you mix it in your seafood,
it will not also become tasteless. Okay, so I set this aside because
I'm going to cook Calamari because it's nice that it has a
partner that is something fried. So I have here: this is squid flowers
that I bought like that already. So I'm just going to season it
with some salt and black pepper. And some lime juice. And then you just toss it in all-purpose flour,
this is just an all-purpose flour. Let me just check my oil,
my oil is hot already. In all-purpose flour... Then you just deep fry. Until golden. Okay, so here, I have
fried squid already. So now, I'm putting seafood that
I am gonna put Cajun sauce with. You just open the flame,
it's just like you are gonna toss it. Right? On restaurants,
they put it in plastic. But because I know you,
you will surely ask: Is it safe to put
that on plastic? Then let's not put it on plastic,
just like that already. This is what I'm telling you: Just like this, I'm going to put
this in the fridge for later use. I'm not putting it all because some of us here,
they also do not like the Cajun sauce. They really just want
the vinegar with garlic. So on where you
are happy, right? So there. And then I have here some corn,
this has been boiled already. If the corn is a bit big
then you slice it in half. So there it is, right? You just put it there. So there, I turned the
flame off already. We just toss it like that. So this is your Seafood Boil. If you want to put it in plastic,
you choose a thick plastic. Right? Smells so good and
I have fried squid here. So you can taste your sauce,
it will be like this. You soak it there. It's hot. It's hot. There is it since
I do mukbang first. So I will set it up on the table for you
to see how enjoyable it is to eat this. Okay, so here it is. This is the main event, right? This is our Seafood Boil
and then the rest are... Cajun Seafood Boil, I mean. And then the rest are just Boiled Seafood
or steamed prawns, lobster, and crabs with- as you can see,
it's really full of fats. It's really filled
with love, right? And I have here garlic that
I am gonna put vinegar with. And of course, you are gonna have your
appetizer first with your deep fried squid. And then of course, I prepared:
I have a rice cooker of rice here. It's still even smoking, right? Let's get some rice
and a banana leaf and then there, so you will
have that as sauce for your rice. It needs that your rice is a bit soft
so that it is more delicious to eat. So you can put
a piece of sausage. You put some corn then
you are gonna picture it. That's why how to
mukbang a Seafood Boil. You need to have tissue in here. So, you wipe. You have wet wipes so that
when you take a picture on it, you are gonna have a selfie with your food
already, your hands are clean already, right? But I have taken a picture a while ago
so I am gonna taste it already. So I start here. Just look at its fats, right? Let us see if we
cooked it nicely. It's very moist. So we haven't overcooked it. Let's put more sauce. Oh dear, our smasher
for the crab? The one that I ordered. I really ordered because if I ask some,
no one will give something to me. You are gonna say:
"Oh! He doesn't have a smasher for the crab?" Well, if there's really none then
you just smash it like that but I have so that it's high-class,
it's like you are in 5-star restaurant. So you crack the crabs. But you know what? When you are gonna do this,
it's not allowed to have it high-class because it's really delicious to eat
when you are using your hands on it. Now, let's try it with the rice. That's what I'm telling you before, it's really
different when you eat it with hot rice. Just with it's broth already,
you can have it as viand. And then I get some steamed here,
I am going to remove its skin. I just want to congratulate myself
because the prawns are not overcooked because if it's overcooked,
the skin will stick already and then you dip it in
a vinegar with garlic. And since you thought that
I have a farm of garlic, I have here fried garlic,
you just sprinkle it over there. Its so fresh. Its so good. You can really taste the
natural flavor of the prawn. I don't need to
finish it up, right? So I need to finish it?
Is it really like that? So it is like that !? Sorry if I don't know,
I am lacking in research. Really? So you are gonna eat all
of what's in your front. It won't be because
many of you have been asking about my diet
journey so conflict of interest. I'm taking back what I have said before,
I haven't did a research properly. I don't know that I need to finish it all but for
the sake of the entertainment, let's eat more. I am looking for what
I displayed before. This one. So there. Just look at it, right? It is really big. Is this still a prawn? It seems
to be bigger than the lobster. So I will dip it with
vinegar that has garlic. I should also eat this because they
might say that I just took a picture of it. Oh! Look at the fats
or aligue of the lobster. It can be that I won't eat the fat anymore
because I might be high-blood. There's a proper
way of eating this. You're gonna push
from the tail, the flesh. Oh! Because of how long I didn't
eat whole lobster since I always slice it, I might forget how to
remove the flesh. From the tail, you push it upwards
so that you can get the flesh out. It's really fat, my apology. So it's a success, right? So there it is, right? Even though it's high-class,
it's lobster, I still want to dip it with vinegar with garlic
and I'll get a bit of chili. So for an enjoyable meal, you don't
need to spend hours in the kitchen. You have witness back then,
actually to be honest, I just think yesterday to do this video
since I have watched it from Youtube of about the Mukbang
which is Korean. So you see that
it's too quick to do. Stress free and you can just imagine if you
are having a mukbang with your whole family. You're enjoying a
feast like this, right? Very fresh. It only took us 10 to 15 minutes to prepare
to boil the seafood and to prepare the sauce. So what are you waiting for?
You eat seafood already. You enjoy your Mukbang even if
mine seems to be fake, just let it pass. So next time,
we will do that already. So happy cooking, enjoy, and
I'm going to see you all soon.
