Top 10 Filipino Food: Most Popular Food in Philippines (Famous Filipino Food)

hey guys my name is Fonzie and this is,Filipino food 101 on this video I'll be,sharing the top 10 most popular food in,the Philippines in no particular order,let's get started first we have adobo,you can't go wrong with adobo as this is,probably the most popular dish in the,Philippines some even consider this as,the Philippines national dish which is,of course still unofficial it usually,consists of pork or chicken or sometimes,both stewed or brace in a sauce usually,made from vinegar cooking oil garlic bay,leaf peppercorns and soy sauce there are,also other variants of adobo like,seafood and squid adobo which I will,share to you on the upcoming cooking,videos so make sure to LIKE and,subscribe and ring that notification,bell so that you'll be updated with the,latest delicious and most exciting food,videos on this channel,next we have sinigang this is probably,the second most popular dish or arguably,the most popular dish in the Philippines,sinigang is most often associated with,tamarind in modern times but it,originally referred to any meat or,seafood cooked in a sour or acidic broth,similar to but differentiated from,toxiel sinigang typically use pork beef,fish shrimp and sometimes also chicken,stood with tamarind tomatoes garlic and,onions most Filipinos like to cook,sinigang with green long peppers in,order to enhance the taste and add a,little spice to the dish another,variation includes adding locally made,missile up next is caldereta this one is,what I consider the Philippines two,variations of this dish use beef chicken,or pork commonly the meat is stewed with,vegetables and liver paste vegetables,may include tomatoes potatoes olives,bell peppers and hot peppers this dish,actually has a lot of variants and I'll,be showing how to cook each variant very,soon next is enola de NOLA is a Filipino,chicken soup usually served as an,appetizer or main entree traditionally,this dish is cooked with chicken we're,just a green papaya chili pepper in a,broth flavored with ginger onions and,fish sauce some also used Scioto or,yellow papaya instead of green papaya,for the dish personally I prefer to use,yellow papaya for this dish as it,provides a more dynamic flavor,then we have si si si si si kapampangan,dish made from parts of pig head and,chicken liver usually seasoned with,calamansi onions and chili peppers Lucia,Connellan of Angeles City also known as,a limousine has been credited with,reinventing CC by grilling the pig's,ears and using the cheeks as well the,Philippine Department of Tourism has,acknowledged that her Allen law since,restaurant had established angeles city,as the CSUN capital of the Philippines,in 1974 by the way if you want me to,make a food tour video at a limousines,restaurant just let me know the comments,down below as I also live in another,city,next is the chod the chana is a slow,roasted pig usually served during,fiestas in other celebrations it is,usually served with a sauce called salsa,which I call the Philippine gravy it is,made of liver breadcrumbs vinegar sugar,and spices think of it as a sweet and,savory gravy,leftover parts from the legend such as,the head and feet are usually cooked,into another popular dish called legend,toxiel more on that on the upcoming,videos then we have lumpia consider this,as the philippine egg roll filling is,usually composed of ground pork with,minced onions and carrots seasoned with,salt and pepper and other spices,filipino lumpia can be differentiated,from other Asian egg roll versions as,they use a paper thin wrapper it is,usually served with sweet and sour sauce,banana ketchup or seasoned vinegar,filipino lumpia also have a unique and,extremely popular dessert subcategory,that lon watch out for that soon so make,sure you subscribe,Caracara,Caracara is a Philippine stew,complemented with a thick savory peanut,sauce it is made from a variation base,of stewed oxtail vegetables which,include eggplant chinese cabbage and,other greens are added usually equaling,or exceeding the amount of meat in the,dish Caracara is usually made of pork or,beef and sometimes also ox tripe but,this dish can also be made with seafood,Caracara is often served with bagong or,more commonly known as shrimp paste,Caracara is actually my personal,all-time favorite and I like it served,with sweet and spicy Paco,Palala buddha law is a light-colored,soup that is made by cooking beef shanks,and bone marrow until the collagen and,fat has melted into the clear broth it,typically includes cabbage corn,scallions onions garlic ginger and fish,sauce,it is commonly eaten with rice and is,served with soy sauce and calamansi on,the side,and finally we have top watt bubbly,which actually means tofu and pork it,consists of pork ears pork belly and,deep fried tofu and is served in a,mixture of soy sauce pork broth vinegar,chopped white onions scallions and red,chili peppers,it is usually serve as an appetizer or,as a meal served with rice or as a side,dish to rice porridge,so those are the top

Filipino Street Food in Bacolod!! CHICKEN INASAL + Ultimate BBQ Tour in Philippines!

Filipino Street Food in Bacolod!! CHICKEN INASAL + Ultimate BBQ Tour in Philippines!

hey everyone hope you're having an,amazing day it's Mark Wiens I'm in Baka,a lot and this is one of the Great Food,Cities of the Philippines they are,especially known for something called,inasal the chicken Aroma is out of,control which is an amazing version of,grilled chicken where they based on this,oil chicken oil and sauce and spices and,calamansi look at how juicy and oily and,moist it is and then you eat it with,oiled rice so today we are gonna go on,an inasal and a Filipino barbecue tour,of bakalad how's the barbecue it's great,it's very good there's going to be some,amazing food and some Barbecue Masters,of barbecue coming up and you're not,going to want to miss any of it so stay,tuned it's all coming up right now in,this video,foreign,I mean one of the things that I've,always loved about Filipino food on the,many trips that have been to the,Philippines is the inasal and the,grilled chicken and I mean everything,barbecued everything from the grill and,so to actually be in the location where,chicken in a Cell where it originates,right here in Bacolod is this is a big,moment this is going to be a big day I'm,very excited,uh all right Martin,so good to hang out with you today uh,from the baccala food Hunters welcome to,manokan country where all the chicken,restaurants are this whole place is,called manokan country yeah,chicken chicken right so chicken country,this is probably one of the most iconic,places that you have to eat when you,come to bakala it's it's very iconic,right they probably have there might be,20 restaurants serving chicken inasal,here I'm hungry I'm ready to go so this,is where we're going to begin this food,tour and we're going to start at a place,called idas,hey good morning good morning hello so,these are masks from the winners of the,past mascara contests so what you're,seeing right now these masks are all,from the champions of the mascara,Festival,the ingredients is our daily bar a,little vinegar soy sauce,calamansi Ginger,garlic okay okay so that's the marinade,on the chicken from the night,before Okay Okay so we've come straight,to the kitchen this is where they're,grilling the chicken in us all this is,where they're marinating everything uh,their chicken has already been marinated,in a blend of I believe calamansi as,well as some herbs and some spices uh,but they do also cut it in a very unique,way so that it lays flat on the grill so,it gets the maximum amount of smokiness,so they're just preparing that they're,already skewered on bamboo skewers and,then the fire the coals in the back are,raging hot my back is on fire and,they're about to get started grilling,foreign,what is the spices in the sauce,oh nice but then they put that onto the,grill and then they immediately just,start brushing it with this amazing,looking sauce that has calamansi that,has chicken oil and I believe that it is,the the redness that orange color is,coming from the achiote or the anato,which I've typically seen in Mexico or,in the Caribbean uh but then I mean it,makes sense to be here in the,Philippines as well and that's the that,that signature kind of orange color that,is amazing I mean to see ingredients and,how they spread is fascinating,foreign,foreign,oh yeah I'm starting to sweat now man,props to the grill masters it is Smoky,just a raging hot fire and you got to,get in close there but they're starting,to fully fill up the grills now all the,different chicken parts I mean the,entire chicken is on the grill now just,separated into various parts the Aromas,and that brushing technique with those,sauces and oils and vinegar is just,incredible I love how it just kind of,like drizzles it on and then brushes it,with that bamboo brush,okay,oh man that is some Next Level sauce,drizzling skills I think I could watch,that all day long,wow wow hey what's up man I am dripping,in sweat and I can't think of a time,ever in my life when I've been so,excited to eat grilled chicken oh man,that's just on another level and,definitely one of the secrets is that,they just can they're so generous with,the way that they just keep drizzling on,that sauce throughout the entire journey,of that grilled chicken it just keeps,getting basted rehydrated reduced,re-oiled with that basting sauce that,chicken oil just keeps the seals in all,of those juices it keeps it hydrated oh,I can't wait to try it foreign,food Hunters oh more rice oh I didn't,know two so you order one rice and it,comes with two you can never have too,many all right so why is the rice orange,or yellow yeah colored with chicken oil,so we have the calamansi we have chilies,here we have rice we have the the,various chicken in a salt and we have a,box of disposable plastic gloves yeah,because the authentic way yes the,authentic way of eating in it's all is,to use your hand yes excellent,all right let's do it,thank you oh thank you,yeah,double handed or just one hand,I think this is the first time I've ever,gloved up to eat grilled chicken,definitely a strategy to

My FAVE Filipino dishes #AtHome #WithMe | Marion's Kitchen

My FAVE Filipino dishes #AtHome #WithMe | Marion's Kitchen

so,okay i love this one because everything,happens in the one pan i don't even have,to cook my noodles separately so good,but there is a little trick that i've,got for getting some extra flavor into,these noodles so just wait and see on,that one,now in the philippines these are called,panted bihon,if i've pronounced that incorrectly,someone will let me know i'm sure but,the panzer ehon refers to the type of,noodle so that's the rice vermicelli,noodles that's these ones here but let's,do our pork and chicken first so i've,got some,pork belly here the reason i'm using,pork belly is that i want to,get a lot of flavor and fat from this,pork belly but i do want to remove the,skin so you just want to make a little,incision in the top here and then,just hold your knife down and then,wiggle the skin onto the knife and that,will make sure that we take off,the skin without taking off too much of,the fat and then just slice that pork,belly into little thin,pieces put your pork straight into a,cold pan because i want that heat to,slowly start to render the fat from the,pork so while waiting for that to happen,i'll just grab my chicken thigh using,thighs means we're going to get some,extra fat and flavor here,and the chicken goes straight in as well,just going to add a little pinch of salt,here,so now that i've got some clear sizzling,going on i can see i'm starting to get,some color on the bottom,quick stir fry,now that i've got that beautiful,burnished color i'm going to,remove the chicken and the pork,be sure to leave,that fat behind in the pan,okay so now we're starting off with a,base of flavor that we wouldn't have if,we just used plain old oil,so that i'm going to add some garlic and,some onion,and now some vegetables you can use a,mix whatever kind of vegetables you've,got at home it's got some carrot here,and some snow peas,and some chinese cabbage as well,now when those vegetables are just,barely softened i'm going to add in my,soy sauce,and some dark soy sauce this is going to,give us a really rich beautiful color,some oyster sauce,a little touch of sugar which i do find,is quite necessary here to kind of,counteract all those really salty,flavors this gives it a little bit more,depth and then some chicken stock,now at this point we add in our noodles,so these are going to go straight into,our sauce,just let them soak,flip them every now and then and just,like magic they will soak up all of that,flavor,and become really tender,so after only a couple of minutes here,you can see,that sauce has all but been absorbed by,those noodles,and we're left with a beautifully,flavor packed noodle dish here,so now i'm going to add back in my pork,and my chicken and season that with a,little bit of pepper,and some spring onions going as well,i just get those luscious noodles out,onto a serving plate and now to make the,whole thing complete,just a little lime wedge here because,that extra spritz of tang at the end is,really delicious,so there you go guys filipino chicken,and pork noodles and all in one pan so,good squeeze lime,wow,you will not believe the flavor that,every single strand of noodle has in,this dish it's porky,it's chickeny salty crunchy ah all the,things this is one epic noodle dish guys,i can't wait for you to try it,i love a dish where the ingredients are,so simple you've usually got them in,your pantry are so good so our marinade,is super simple i just want a little bit,of brown sugar and what we're after here,is we're making like a sweet sour tangy,kind of marinade which would then turn,into a sauce as well so that's the sweet,and then we've got our salty with the,soy sauce and then we're gonna get the,tangy with our vinegar so i'm using an,apple cider vinegar you could just use,white vinegar rice vinegar any kind of,vinegar you've got and now we want our,flavoring so i've got some ginger finely,grated and a good hit of black pepper,really want some nice pepper notes in,our finished sauce and some garlic so,i'm just going to use half of this,garlic first because we're going to use,a little bit more of that garlic later,on so there's a whole bunch of meat,options for filipino adobo i'm choosing,chicken drumsticks today i love,drumsticks they're cheap everyone in the,house loves them crowd pleaser all of,those things right now pour the marinade,on top of those,get everyone in there acquainted with,that marinade and now if you have the,time and you're really organized you can,leave this to marinate overnight but i,often don't have the time because i'm,not that organized so 30 minutes will do,now what we need to do is brown the,chicken off first so i just want a,little bit of oil in my pan and just do,this in batches it's important when,you're browning anything that you give,it a lot of space so that your meat is,browning and not stewing we'll get to,the stewing part later,so this is all about creating color and,flavor so all of that awesome brown,beautiful caramelization that is pure,flavor let's turn those pi

Cooking World's Most Expensive Filipino Meal For My Family

Cooking World's Most Expensive Filipino Meal For My Family

Philippines is home to the world's most,expensive onion and its viral news all,over the world so today I'm going to be,cooking the world's most expensive,Filipino dish because it has the world's,most expensive onion in it however I,don't really know any Filipino dishes,with onion in it maybe like cinogang no,or adobo with onion no I know Google,says I could do beef beef beef steak,beef steak,anyway it looks like this stick around,till the end of this video because I'm,going to be cooking rumsky and Kim an,authentic Filipino dish with the world's,most expensive onion go,Act,Ive,guys I've tried two supermarkets already,and they literally had sold out of,onions that is how hard to get them they,are there's even an onion cartel,hopefully this last supermarket has them,otherwise I'm gonna be doing a different,video today because I'm a lot of content,ideas let's go,onions onions right there do you have,the world's most expensive onion yeah,it's finally happening after hours of,searching my new friend has given me,some good news it's time to finally get,my hands on the world's most expensive,onion,that's the only one there yeah that's,the world's most smallest onion I was,starting to lose hope but then I found,it hidden amongst the vegetable was one,large onion what's this,they didn't have the world's most,expensive onion but they did have the,world's most smallest onion but that is,not going to make me no beef steak steak,beef steak anyway they need to be big I,think genuinely mum's game came on just,laugh at me if I turned up with these,tiny ass onions I'm gonna try and find,the beef in here and then we're gonna,have to try and restore this is the,third place I've looked and no one pound,of beef sirloin sliced thinly and pound,it you know the onion for the beef steak,unless you're hiding do you have any in,there any inside so I only need one,onion maybe two I can grow one in the,time it's taken me to find one some soy,sauce we have that calamansi lemon juice,we got that one small onion wait I need,one small onion and one big onion this,is 12. half a cup of water I already,have that got a tap and two teaspoons of,cornstarch I don't know what cornstarch,is,day if I was caught in starch where,would I be oh come on starch,thickens gravies and sauces and great,for beef steak let's go I think that's,everything the only thing I didn't get,is onion which is the whole reason why,I'm doing this video I've got no idea,what we're gonna do first,take a break,shout out to jam our new friend in the,supermarket by the way they said he's,gonna give me a call when they get some,onions in like I've literally gotten it,Insider at the supermarket there are no,onions anywhere I tried three,supermarkets now and the best I found,was onions that looked more like grapes,they call you jam actually told me that,people are walking around BGC wearing,onion rings as earrings and then you put,the onions in their earrings but this is,not just like big in the Philippines,this is worldwide the only reason I,heard about this is because I've got a,friend in the UK literally messaged me,on Instagram she's like the chief editor,of it like typically like a news show in,the UK she messaged me and she was like,you need to do a story on this it's hit,the press in the UK it was on the radio,this morning else I went to the shop and,there was Zero onions it's like it's,like trying to buy drugs,I need a favor do you have any onions,I need I need one onion for a video I'm,doing I can pay good money,you have an onion,you have one onion I need I need one,large onion and one small onion,they're all small how small oh yeah,they're small,oh yeah,okay thank you kuya,thank God bye-bye even kuya doesn't have,big onions and he's like a man of the,gig he's at the market at like 3am every,day and if he doesn't have any big,onions then I don't know what hope I've,got,there is SNR right over there and I,think I've got a card should we go and,try us now let's go and try it I was,starting to think I'd never find onions,but I'm not giving up onions,onions if the supermarkets won't sell,them to me and they're not in this plant,pot then I've got no other choice but to,ask strangers in the street,could this be it does this kind ate have,onions in her backpack I crossed my,fingers,it wasn't meant to be but luckily SNR,was over the road,150 pesos,I finally found the world's most,expensive onion,okay guys we're back homeless I've got,all my ingredients laid out I even found,cornstarch I've got everything I need,what I don't have is calling any skills,I have never cooked a single thing in,this kitchen apart from porridge and a,peanut butter sandwich but today I'm,going to be cooking monkey and Kim a,meal place the beef slices in a bowl or,contain it with a lid add soy sauce how,much soy sauce do we have half a cup,what size cup,you have to cut it across not not this,one I don't cut here you have to cut it,across like this oh,oh and then squeeze and then with the,pork or spoon you j

Chicken Adobo Recipe - Filipino Recipe - Pai's Kitchen

Chicken Adobo Recipe - Filipino Recipe - Pai's Kitchen

hey everyone welcome to Pai's kitchen today we  are making Filipino chicken adobo when I first  ,launched Pai's kitchen I actually got a request for  my version of this recipe and I was super excited  ,because I love Filipino food I feel like Filipinos  and Thais or brothers and sisters from another  ,mother and so I'm going to show you my version  of this recipe but if you've got your own recipe  ,and you do things differently would love to see  how you do it so don't forget to let me know in  ,the comments alright let's get started so the two  main ingredients of chicken adobo is soy sauce and  ,vinegar so we're going to start by marinating our  chicken in those two ingredients so I've got here  ,some soy sauce now this is Filipino soy sauce now  you don't have to use Filipino soy sauce you can  ,use Chinese or Japanese soy sauce but I wouldn't  use Thai soy sauce that's the one thing I wouldn't  ,do because I notice that Thai soy sauce is so much  lighter than the Filipino version that it will it  ,won't have as rich of a color and flavor so this  is the one I got that's available at my local  ,store Filipino fans let me know which friend you  like and whatnot I'm sure other people would love  ,to hear about it as well so this is Filipino cane  vinegar as you can see it's a little bit cloudy it  ,looks kinda like coconut water if you can't find  it or you don't want to buy whole new vinegar I  ,would use apple cider vinegar or something that's  a little milder and smoother because this one is  ,cane vinegar and if you taste it straight up it's  way smoother than white vinegar so my rule of  ,thumb would be use a vinegar that you can actually  taste straight up and it doesn't make you you know  ,go bad and now I'm gonna go in with tons of black  pepper and so this recipe is going to be salty at  ,zingy and tender braised chicken mmm mmm so good  alright so I'm going in with my chicken bone-in  ,skin-on chicken thighs and it's very important  that you do bone-in because the bones as a chicken  ,brace will make the sauce really rich and now I'm  going to let this marinate for about 20 minutes  ,basically what I do is I do this first and then  I go and chop my vegetables and do the rest of  ,it and by the time I'm done with those these are  ready to go all right the first thing I'm going  ,to do is saute the onions now I know that not  every adobo recipe uses onions in fact I think  ,most doable recipes don't call for onions but  I really feel that the natural sweetness of the  ,onions balance out the salty and the sour zing  you could also just add a little bit of sugar if  ,you want but I just think you know adding onions  make the sauce a little bit richer as well so I'm  ,going to get that sauteed until it's soft and  browned caramelize and sweet now you want to  ,keep the heat quite low because you don't want the  onions to burn before they have a chance to really  ,soften and if you get a lot of brown bits on the  bottom before the onions are soft like they're  ,still quite stiff right now I use deglaze it with  a little bit of water and that'll help the onions  ,soften and then it'll prevent anything from  burning to the bottom of your pan all right so  ,once the onions are almost done you want to go  in with the garlic so I've got lots of chopped  ,garlic here there you go and just cook the garlic  just for a couple minutes until it's softened a  ,little bit you want to get the flavor from the  garlic infused into the oil my chicken still has  ,a few minutes to go for the marinade so I'm just  gonna turn this off and you know turn it back on  ,when it's ready and definitely this is something  you can do you don't have to wait for the chicken  ,to be done before you get this all started alright  so the chicken is ready to go so I'm going to turn  ,this back on what I'm going to do this is also  my trick I'm going to push the onions aside and  ,make room so I can sear the skin of the chicken a  little bit this step is optional but browning meat  ,as a little extra level of flavor so you know you  get a chance to do it why not write these squeeze  ,bottles for oil so useful it really helps you  control the amount quite well you want to shake  ,off the marinade as much as you can you don't want  to get too much liquid in at this point I love the  ,sound of that sizzle and you run out of room and  you got a redistribute the onions you go you do  ,what you got to do so when you choose a pan for  this choose a pan that's large enough so that the  ,chicken will be can live in one layer I'm gonna  let the chicken sort of sear just for a minute  ,I've got some nice browning going on on my chicken  so you know I'm good to go and now I'm gonna pour  ,in all of the marinade ooh and turn the heat  down down down down I'm gonna flip the chicken  ,actually because I want the meat to be submerged  and I'm also going to add a little bit of water  ,just to bring the level of the sauce up to about  right under where the

12 DISHES OF CHRISTMAS | Ninong Ry

12 DISHES OF CHRISTMAS | Ninong Ry

-It's December! -Yeah!,So we should already start preparing the dishes we'll cook for Noche Buena and Media Noche.,Those are two consecutive important occasions.,To some, Christmas is even more important than their birthday.,-That's the reality. -Why is that so?,Of course, that is Jesus' birthday.,I don't know about you but I love preparing for occasions.,Today, I'll start practicing the way I'll cook the dishes for this coming Noche Buena.,Of course with the help of Hanabishi appliances.,I should be dancing like this.. ♩ Hanabishi ♩,Maybe I should dance for you as well.,-Go ahead. -,Christmas isn't all about money, Ian. Keep that in mind..,I have a lot of things to tell you as you still don't know a lot of things in this world.,I'll teach you some manners.,Today, we'll make 12 Dishes of Christmas.,That means we're gonna cook 12 dishes.,Here's a list I made 'cause 12 is a lot of dishes.,Let me dictate the dishes we'll make. ,Morcon. That's necessary.,Bibingka (Glutinous Rice Cake) 'cause it's Christmas.,Leche Flan, obviously.,Lechon Baka . It's one of the staples of occasions nowadays.,Pork Hamonado. We all know it's really good.,Inihaw na Liempo (Grilled Pork Belly). It's great for all occasions, even for just meals at home.,-is that right? -Yeah!,-Shanghai . -People put Shanghai in their pockets. -In YOUR pocket.,Don't put the blame on them.,Seafood Rice 'cause we need some sort of rice.,Then, a simple Lechon Belly.,Lechon Manok (Chicken). We have a lot of Lechon, don't we?,Then, Shrimp Thermidor for seafood lovers,and Potato Wedges for our side dish.,We're going to cook those using these Hanabishi appliances.,Here's their Digital Air Fryer,,Electric Pressure Cooker,and 12-in-1 Pressure Cooker. 12-in-1!,That's a lot of things you can do with this.. You can cook pretty much everything.,-Shall we get started! -Let's go!,-Let's go. -Let's go!,The first dish we're gonna make is Pork Hamonado.,I don't know about you but in our case, Pork Hamonado is always present during Christmas.,It's just a simple cured pork. Kinda like ham but isn't super cured and small in size.,This is the ham/leg cut of pork.,You can ask the meat vendor to cut it Hamonado-style for you. They already know what that is. They're gonna make thin cuts.,If you want it to be a bit more challenging, you can do it yourself.,Here's a meat tenderizer and we're gonna do just that.,Tenderize the meat slightly.,There we go. Then,,as you can see, there is fat on this part. This is the fat from the outside.,If the Hamonado you bought has this, make sure that it'll be on the inside.,Then, season it with salt and pepper which I already prepared.,I just mixed them in a bowl so I wouldn't have to keep on getting some 'cause that might contaminate them and we don't want that.,Here's some pork back fat. It's solid fat, just like me.,We're gonna put it inside like so. It's alright if it's overlapping a bit. There's no problem with that.,The thing is the Hamonado I see nowadays have different stuff on the inside. They're kind of like Morcon.,Some have hotdogs on the inside or whatever.,This is what we're accustomed to.,You can put some sugar but later, I'll tell you why you shouldn't.,Here's a butcher's twine.,How you're gonna tie it is totally up to you. This is how I do it.,-It's hard to show you how it's done. Just watch me do it. -Can you tie it like a star?,That's not possible.,Start like this.,Then, like this. See?,I've seen some people tie Hamonado by rolling the twine around it.,That's alright but we're gonna remove this at the end, so..,The important thing is to secure the fat in the middle.,Once you're at this point, loop this part to secure it.,It's that easy. We'll do that to the rest of the pork.,Here's what it looks like. I've done three of them.,What we're gonna do with our Hanabishi Multi-Cooker,is we're gonna sear and braise using this cooker.,That's the reason why I'm telling you that you shouldn't put sugar at the beginning 'cause it'll be tough to sear,as the sugar will get burnt and you wouldn't be able to sear the meat, right?,If you have a lot of time, you can season it, put sugar on it.,Then, refrigerate for 4 days to cure it.,So it'll have that Ham or Tocino flavor.,Let's start searing the Hamonado.,It's nice, isn't it?,This is where we'll sear and braise the Hamonado,Cook till it gets some browning. Then,,we'll continue cooking it.,Once both sides are seared like so--,This is properly sealed and it doesn't stick 'cause this Multi-Cooker is also non-stick.,-Really has a lot of functions, huh? -Indeed. I can even cook you in here if you piss me off.,Another great thing about it is its electric. So if you only have two gas stoves at home,,-you'd still be able to get something done with this, right? -Yeah.,I should've found out about this earlier so when we're outside, we'll just bring one as it is difficult to bring a gas stove with us.,We've already experienced that.,-This is the next thing we're gonna add. -What is that? A huge Vienna

The History of Sisig, The Philippines' Favorite Comfort Food

The History of Sisig, The Philippines' Favorite Comfort Food

Medha Imam: This sizzling, crispy dish,made up of leftover pig parts,is one of the Philippines' most beloved dishes.,It's called sisig.,OK, let's do it, all right.,My name is Medha, and we're heading out to,Maharlika in the East Village to learn a bit more,about Filipino cuisine.,Today, we're going to try out what Anthony Bourdain,claims to be the gateway of Filipino food.,Raf Ignacio: In the Philippines, whenever we hear,that sizzling plate of sisig coming to the table,,everybody's faces light up.,Medha: That's Raf Ignacio,,the host of New York City's Filipino Food Crawl.,Hey, Raf, how you doing? Raf: Hey, Medha.,Medha: He was kind enough to join me at Maharlika,,where I'm going to try sisig for the first time.,Nicole Ponseca: If we trace back to the origin of sisig,,we'd be surprised to know it's probably even vegan,and didn't have anything to do with pork.,Medha: In its original form, sisig was actually a salad,made up of various vegetables and fruits,that were tossed together with a vinegar paste,and was made to be very sour.,Nicole: It included souring fruits,,like mango or pineapple, and the most sour version.,Medha: There are many theories as to how,and why sisig came to be.,But the most popular notion was that under the US occupation,of the Philippines in the late 1800s,,American naval forces would throw out leftover pig parts,and the Filipinos would save the discarded heads,and eventually made a dish out of it.,Nicole: Filipinos, we're very resourceful,,and we're not wasteful.,So the idea of throwing away pig heads,just seemed completely, probably absurd to my ancestors,,or the cocineras, of yesteryears.,Medha: Up until the late 1960s,,the pig parts in sisig were simply boiled,and soaked in vinegar.,Then came Aling Lucing.,A Filipino barbecue owner from Pampanga,,Lucing invented the modern sisig:,a thrice-cooked dish that is boiled, grilled, and fried.,Nicole: The best version I've ever had,is at Aling Lucing in Pampanga,,and we try to mimic that version.,Raf: Some restaurants serve it with chicken,,some serve it with tofu, some serve it with squid,,but what remains the same is the style of cooking.,So, you boil it, you grill it, and then you fry it.,Medha: Now you can get sisig anywhere, even in canned form.,To see just how Maharlika makes the signature Filipino dish,,I'm meeting up with Raf, who has a wealth of knowledge,about the cuisine and the Filipino staple.,Raf: Filipinos tend to be very private with their cooking.,Because these recipes remained at home,,each recipe is also very specialized,,and there's no one way to cook adobo,,or there's no one way to cook sisig,,and I think that's what makes,Filipino cuisine very exciting.,So, today we're going to try sisig.,It's one of my favorite dishes.,I grew up eating it,,and I'm so excited for you to try it out.,Medha: I'm super excited.,Raf: Let's go see how it's made.,Medha: Let's do it!,Nicole: So, sisig begins with your pig head.,You have your pig ears, your snout,,your cheek, and belly, and you want to boil that.,You wanna do a slow boil over a long period of time.,After you boil it, you're gonna put it on the grill,,and then you're gonna get a char mark,,you're gonna get some color,,and then you're gonna infuse that with that smokiness,that only a grill can do.,Medha: Once cooled down, the pig parts are sliced,and diced and placed into a deep fryer.,They're sautéed with garlic,,onions, vinegar, and chicken liver.,Nicole: I want you guys to taste it in this form.,Raf: OK.,Nicole: So, this already has the liver,,this has already been cooked three times.,Raf: It's so delicious.,Nicole: Yeah.,And what do you think about the texture?,Raf: Oh, definitely lots of cartilage.,Nicole: Yeah.,Raf: You can taste some chewiness.,Nicole: Yeah.,Raf: There's chewiness in it.,Nicole: Yeah, so it's actually really fun to eat,,especially with beer.,Sisig is a beer drinker's food.,Medha: The dish is served on a sizzling plate,and finished off with one final topping:,a freshly cracked egg.,So, I'm gonna eat the fish sisig,,and you're eating the traditional pork sisig?,Raf: Pork sisig, yes.,Medha: Awesome, let's go ahead and get started.,Raf: When the sizzling plate comes,,you get your spoon and mash the egg,and make sure to mix everything together.,Medha: Yeah?,Raf: And, yeah, let's go.,Medha: OK, let's do it.,All right.,Wow, it smells so good.,Raf: How is it?,Medha: It's so good.,It's so flavorful.,And you can taste, like, that sourness,that Nicole was speaking of as well.,And it's still sizzling hot,'cause it just came out of the pan.,Raf: So delicious.,Medha: If you've never had sisig before,,I would explain it as,,it has a tangy taste, like, very tangy.,But it's good, and it's paired well with the spices.,Nicole: What I want people to know is sisig is,a great example of the layers of flavors in Filipino food.,It's not inherently sweet and it's not inherently spicy,,but it is filled with layers of umami.,Doesn't matter where you go,,the thread that pulls all Fi

GARLIC BUTTER CHICKEN RECIPE | CHICKEN RECIPE | Ulam Pinoy Recipe | Chicken Recipe | Budget Meal

GARLIC BUTTER CHICKEN RECIPE | CHICKEN RECIPE | Ulam Pinoy Recipe | Chicken Recipe | Budget Meal

hi this is junior cocinero and for this,video,magluloutotayo and garlic butter chicken,let's go,garlic low medium heat lion garment,for around one minute,parameter,or eight grams of seasoning,absorption chicken flavor,it is adding recipe,for added taste,chicken,serve,suggestions and questions,for more upcoming recipes subscribe to,junior cosinero,and hit the notification bell para alamo,also like junior costumero on facebook,ideas check the other videos on this,channel,thank you for watching i'll see you next,time and happy cooking,you

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