@Mandalorian he said she cooks that dish better than him. So yes I'm sure she cooks for him. This is about what chefs eat after their shifts. Which is usually simple dishes because they have been cooking all day.
This is 100% legit Filipino, sure his style of sinigang will differ from other people/regions but what makes it legit is the fact that his wife said "don't just do spam and eggs" even though that is deadass what every filipino does when they want a quick meal. It's either that or Libby's canned corned beef or yeah the can of sardines. My family uses the Victoria brand. If you don't wanna cook at all though, tuyo, or just sprinkled with soy sauce over hot white rice (although everything I just mentioned is eaten with rice). Like i think his wife has the same mentality as my mom "don't do that! It's too simple. Everyone can fry an egg and spam. Show them an actual meal!" Because as Filipinos you always want to make sure your guests eat.
No. Spam is usually eaten by middle class to rich Filipino families. And since majority of families in the Philippines are not that financially comfortable, it’s safe to assume that not every Filipino eats spam for a quick meal.
As a Filipino chef, I too love to eat spam and rice after work because it’s delicious, fast, and easy. No one wants to come home from a busy service and do an hour of prep.
I tried spam and I tried really hard to like it but after 3 bites (musubi) I had to tap out. Any suggestions for another preparation/way to eat it that might be more appealing?
@@sucrose6047I always eat the Spam Lite, since the original version of Spam is too salty for my tastebuds(coming from a person that likes salty foods in general) or toast both sides of the spam with a little bit of sugar, so it makes a caramelized crust and it should balance the saltiness and sweetness of Spam.
@@habeshasister11 appreciate it and just buy it couse you are hungry are 2 different Points. Would you say you appreciate the Work at fast food workers like McDonalds, Burger King, Subway and so on just couse you buy it?
Omg as a child i had a Filipino domestic helper and she would cook this and I LOVED IT. She went back home after almost a decade with my family but I never managed to get the name of this dish, FINALLY
When we cook our food, everything is eyeballed. We only stop when our ancestors whisper in our ears 😂 thank you for featuring Filipino food and a Filipino chef!! Really enjoyed this episode
as a filipino, this makes my heart want to burst !! the way he speaks of food and his experiences with it, the amount of care and affection he puts into every single one of his dishes and how he always makes a point to share the food with others is so quintessentially pinoy. i know for a fact that if i was a bisita in his home that i'd feel very welcomed and accepted! loved this video vm!!
I loved that he used Kangkung (the green vegetable he put in right before the prawns in the sinigang). It’s really popular in Indonesian cuisine too and I LOOOOOVE it. I cooked it 3-4 times last week 😂
@@thechubbiestbunny1181 it's a bit similar but I think tom yum has a bit of sweetness? And also a lot of other flavors like galangal, lemon grass and makrut (form. kaffir) lime. Whereas sinigang is primarily sour and salty (and spicy if the cook likes spice).
@@thechubbiestbunny1181 Yes. Throughout South-East Asia you will find versions of these sour broth stews of which Tom Yum is one. Usually tamarind is the souring agent.
@@Angela-iy9yu i beg to differ. Sinigang gets the praise and the compliments it's supposed to be getting. The meaty, sour, vivid, flavorful soup that sinigang has doesn't exist on any other dish.
I see spamsilog ang I knew right away Kuya Lord is a filo. Lol. I love how close to authentic he wants the dishes to be. Knowing that not all ingredients can be found, or at least hard to find, where he was at, it was a delight to see him use so many ingredients local to the Philippines.
I think in Bangladeshi cuisine, we would cook couple of curries with the vegetables he put in one soup! It’s bind blowing how diverse cooking can be in different cultures, even though we are dealing with the same items!
Me currently eating pork sinigang 👀 I also want to vouch for the sinigang is a once a week thing - especially as I've had sinigang twice this week already. It's so easy to make and is very filling. Also tastes better reheated!
Thankful that my grandmother lives with us so I can enjoy some sinigang every few weeks. Been eating since I was a child and is by far my favorite and most comforting meal to have.
6:18-6:20 those are ripe tamarind. They are sweeter and we eat it like a candy. Usually rolled in sugar and wrapped with colored cellophane. Not used for Sinigang, unless you prepare sweet sinigang haha On the sinigang mix packet, there's an image of unriped Tamarind, which are bigger in size and has a sour taste.
man i miss my dad now, he was an architect but he loved to cook, when he went to an asian cooking school, he would bring all food home for me to try =)
I hate to thirst but he’s so dreamy. He seems very welcoming & demonstrates great conversationalist skills by stacking each recipe with information without being overly verbose.
Aww he is so real for loving spam & eggs❤ I love this video he seemed happy to share his fav dish. Def something i would try. My dad cooks something similar to this a few times out of the month. Its something about dads that can cook, they can REALLY cook😂 theres no in between😂❤
This guy's legit Pinoy even the dishes he chose, chami is one of the pancit types that are not as popular as other types but his is legit. He must be from Batangas. Edit: oops he's from Lucena in Quezon. They have great regional food over there!
I love Filipino food. Never been to a restaurant since we don't really have one here in Nairobi where I live, but I'll definitely try one at soon as I get the chance.
I looked at him and I was like "cool guy", and then he spoke and I'm like, "PINOY??" XD Wonderful, great, perfect, love seeing my culture on the YT screen.
if you’re making pork sinigang especially, add this gamechanger: tonkatsu ramen [bone broth] concentrate I always disliked the thin body of sinigang broth, but to build a stock you’d have to roast, braise, and skim fish or pork bones; now they do that in giant factory vats and bottle it
I saw the BBQ vid on the Alvin channel ages and thought it's a shame there's not more than the 4 or so on there. Then found this! ive been living under a rock 🤣
My fiancé is a chef and I assure you I don’t see that when it comes to cooking our own meals, BUT he does cook our meals so good enough for me! He was telling me that most chefs don’t cook at home.
As he add more veg to the soup I realise that in my country have a similar dish as well. We share some common ingredients like tomato, eggplant, a type of meat and the broth is sour. Maybe I could try and make sinigang hmmm
I cook my sinigang the exact same way xD I learned it from my dad, and my kids and husband like it super super sour. My niece and nephew hate how sour I make it though xDD
I miss eating chami. It's savory,sweet and spicy at the same time. I remember my days in Lucena city quezon eating chami topped with crushed chicharon. 😍
The sampaloc/ tamarind powdered mix is way different than the paste. The paste leans towards a sweeter soup base than the chemical/ citric acid based powder. Different era/ generation grew up with different flavor profile. And you’ll know when it is from a fresh tamarind. Cause that’s what is traditional and authentic for me.
11:30 at night 5 days a week if he’s full time. My shift ends at the same time I hate it 😂😂😂 I hope he’s doing okay though. Sucks that us closing crews at restaurants don’t get much daylight time. I don’t mind the night but it gets depressing after awhile.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
His wife said don't embarrass me with your spam and eggs cook a proper meal. I really enjoyed watching this. Well done Chef
A real south east asian energy
Hello, I am Korean. The culture and food of other countries are fascinating.
No shame in spam and eggs (or with rice!) It’s a humble and delicious meal!
*Food is food.*
@Mandalorian he said she cooks that dish better than him. So yes I'm sure she cooks for him. This is about what chefs eat after their shifts. Which is usually simple dishes because they have been cooking all day.
This is 100% legit Filipino, sure his style of sinigang will differ from other people/regions but what makes it legit is the fact that his wife said "don't just do spam and eggs" even though that is deadass what every filipino does when they want a quick meal. It's either that or Libby's canned corned beef or yeah the can of sardines. My family uses the Victoria brand. If you don't wanna cook at all though, tuyo, or just sprinkled with soy sauce over hot white rice (although everything I just mentioned is eaten with rice). Like i think his wife has the same mentality as my mom "don't do that! It's too simple. Everyone can fry an egg and spam. Show them an actual meal!" Because as Filipinos you always want to make sure your guests eat.
as soon as i heard his accent i immediately knew he was filipino 😆
Totally agree with the Libby’s corned beef!
No. Spam is usually eaten by middle class to rich Filipino families. And since majority of families in the Philippines are not that financially comfortable, it’s safe to assume that not every Filipino eats spam for a quick meal.
You hit home with the libby's cornbeef lmao. Just had some a couple days ago
Lol forsure
As a Filipino chef, I too love to eat spam and rice after work because it’s delicious, fast, and easy. No one wants to come home from a busy service and do an hour of prep.
I tried spam and I tried really hard to like it but after 3 bites (musubi) I had to tap out. Any suggestions for another preparation/way to eat it that might be more appealing?
@@sucrose6047 fried rice
@@sucrose6047I always eat the Spam Lite, since the original version of Spam is too salty for my tastebuds(coming from a person that likes salty foods in general) or toast both sides of the spam with a little bit of sugar, so it makes a caramelized crust and it should balance the saltiness and sweetness of Spam.
Exactly! This is what they don’t understand.
mexican/hispanic people are often chefs too and will come home to eat beans and tortillas. If not rice and grilled meat as well.
I like this series. Chefs work their asses off and often people don't appreciate it.
Uh ppl appreciate it by buying their food 🫠
@@habeshasister11 appreciate it and just buy it couse you are hungry are 2 different Points.
Would you say you appreciate the Work at fast food workers like McDonalds, Burger King, Subway and so on just couse you buy it?
Omg as a child i had a Filipino domestic helper and she would cook this and I LOVED IT. She went back home after almost a decade with my family but I never managed to get the name of this dish, FINALLY
Filipino domestic helper ? You Singaporean or HK
When we cook our food, everything is eyeballed. We only stop when our ancestors whisper in our ears 😂 thank you for featuring Filipino food and a Filipino chef!! Really enjoyed this episode
Seeing Filipino culture and content in more mainstream media makes me so happy as someone born and raised here in the US.
Thank you for featuring a Filipino chef! Both dishes looked so good!
as a filipino, this makes my heart want to burst !! the way he speaks of food and his experiences with it, the amount of care and affection he puts into every single one of his dishes and how he always makes a point to share the food with others is so quintessentially pinoy.
i know for a fact that if i was a bisita in his home that i'd feel very welcomed and accepted! loved this video vm!!
I loved that he used Kangkung (the green vegetable he put in right before the prawns in the sinigang). It’s really popular in Indonesian cuisine too and I LOOOOOVE it. I cooked it 3-4 times last week 😂
correct me if I'm wrong but is it similar to Tom Yum? :D
@@thechubbiestbunny1181 it's a bit similar but I think tom yum has a bit of sweetness? And also a lot of other flavors like galangal, lemon grass and makrut (form. kaffir) lime. Whereas sinigang is primarily sour and salty (and spicy if the cook likes spice).
In English, Kangkung is Water morning-glory or Water spinach
It's also called kangkong/kangkung in Filipino. It's a must for sinigang.
@@thechubbiestbunny1181 Yes. Throughout South-East Asia you will find versions of these sour broth stews of which Tom Yum is one. Usually tamarind is the souring agent.
When chef started adding more and more tamarind soup mix, I knew I would like him. I love my sinigang extra sour.
i cannot believe my sinigang, an ultimate comfort food, made it in this channel. i love you guys.
Sinigang is overrated to be honest.
@@Angela-iy9yu typical fast food enjoyer
@@Angela-iy9yu pangit ka lang magluto.
@@Angela-iy9yu i beg to differ. Sinigang gets the praise and the compliments it's supposed to be getting. The meaty, sour, vivid, flavorful soup that sinigang has doesn't exist on any other dish.
@@Angela-iy9yu sinigang is soup for the gods so you basically committed blasphemy.
this a man of the people. ik it’s basic but I always found sardines, spam, and 2 eggs over rice to be the most comforting meal
When he said that the rice needs to be perfect or else everybody gets mad. I felt that.
I see spamsilog ang I knew right away Kuya Lord is a filo. Lol. I love how close to authentic he wants the dishes to be. Knowing that not all ingredients can be found, or at least hard to find, where he was at, it was a delight to see him use so many ingredients local to the Philippines.
I think in Bangladeshi cuisine, we would cook couple of curries with the vegetables he put in one soup! It’s bind blowing how diverse cooking can be in different cultures, even though we are dealing with the same items!
Absolutely LOVE this series please make so many more!!! It’s so fascinating
I love this kind of cuisine, fresh ingredients which maintain their freshness and taste. Looks delicious and I believe taste even better!
The chef's comments are inspirational. Love the video!
Me currently eating pork sinigang 👀
I also want to vouch for the sinigang is a once a week thing - especially as I've had sinigang twice this week already. It's so easy to make and is very filling. Also tastes better reheated!
Agreed. The more it gets reheated and the more the flavors seep into the meat it gets really delicious. 💜💜💜
me currently eating plain oatmeal👀
Now we gotta really have that 24 hour Filipino food challenge Inga
I believe she left 😭
Thankful that my grandmother lives with us so I can enjoy some sinigang every few weeks. Been eating since I was a child and is by far my favorite and most comforting meal to have.
6:18-6:20 those are ripe tamarind. They are sweeter and we eat it like a candy. Usually rolled in sugar and wrapped with colored cellophane. Not used for Sinigang, unless you prepare sweet sinigang haha On the sinigang mix packet, there's an image of unriped Tamarind, which are bigger in size and has a sour taste.
This is a brilliant idea for a series. Looking forward to watching more of these these
I visited Kuya Lord weeks back, food was truly amazing, chef is super nice
This is adorable. & "I just wanted to make spam and eggs but my wife...." 😂😂 omg. Do not underestimate fried, sliced spam.
Stick with what you love to eat. Wise words!
$43 for that meal is WILD
outrageous***
WAS LOOKING FOR THIS COMMENT
I'd pay no more than $20 for that
man i miss my dad now, he was an architect but he loved to cook, when he went to an asian cooking school, he would bring all food home for me to try =)
I hate to thirst but he’s so dreamy.
He seems very welcoming & demonstrates great conversationalist skills by stacking each recipe with information without being overly verbose.
These prawns come from my home country ! New Caledonia is a small island in the Pacific Ocean and the sea food is very nice here :) Love the video
This was very interesting to watch! 😊 All of those dishes look amazing!
So happy for a new ATE vid!
1:53 "I'm just like letting it rejuice"....... Pronounced like a true Pinoy ❤️❤️❤️
Aww he is so real for loving spam & eggs❤ I love this video he seemed happy to share his fav dish. Def something i would try. My dad cooks something similar to this a few times out of the month. Its something about dads that can cook, they can REALLY cook😂 theres no in between😂❤
His cooking is three steps above a local Filipino meal.He studied his menu and added several twist and culture and soul in a known menu!
The tray looks amazing but $43 is sooo much for that portion size.
i was expecting the $43 to be like a full party tray worth of food. guess that's the pinoy pricing im used to 😂😅
mom's sinigang will never be beaten ❤🔥
Chapeau to Lord Maynard Ilera! !! He puts Filipino food on another level.
Love that guy!! He needs his own show.
YES us chefs love to eat simply at home !
Oh man, totally love this guy
OMG Kagutom naman.😭
Penge po.
Love this series! ❤
Was not expecting to see the prawns from my own country! New Caledonian prawn are the best!
Your wife made a great decision to sway your dish to sinigang! It looks delicious 🤤
I really appreciate the friendly interaction with the crew behind the camera (just need them to be mic'ed up). That is one janky pot :-)
Loove hearing his accent. it's so endearing
This guy's legit Pinoy even the dishes he chose, chami is one of the pancit types that are not as popular as other types but his is legit. He must be from Batangas. Edit: oops he's from Lucena in Quezon. They have great regional food over there!
Batangas and Quezon cuisine is almost the same
Both is heavily Tagalog province, I'm sure they know the original recipe for that dish.
I love Filipino food. Never been to a restaurant since we don't really have one here in Nairobi where I live, but I'll definitely try one at soon as I get the chance.
I love sinigang na hipon. Reminds me of my dad. I would have used the whole sinigang flavour packet from jump lol.
Such a amazing concept for food videos... You guys will kill it with this series 💙
Nice work chef, Ty.
Did I see that right, $43 dollars? 👀
Good for him, but that's crazy.
I looked at him and I was like "cool guy", and then he spoke and I'm like, "PINOY??" XD Wonderful, great, perfect, love seeing my culture on the YT screen.
and watching this at 12:13 am makes me crave for sinigang 🤤
First! Also lord is a sick name
Eating Chef Boyardee while watching this. You don't even know how much I wish I could cook like this lol
Congratulations on your James Beard Award. 👏🏼
Really enjoyed this episode!
That wife whisper of approval. The gold standard.
The herb he puts in before the prawns- what is it? The dish looked amazing!!
kangkong aka water spinach
@@ShayC143 kangkung/water spinach aka the BEST leafy green on earth. My absolute favourite. 😍😍😍😍
Tamarind instant mix. But Thai tamarind paste should do if you're skeptical about what's in the powder mix
@@katyagrad3704 thai tamarind paste is sweeter as it uses ripe tamarind, legit sinigang uses young baby or unripe tamarind
if you’re making pork sinigang especially, add this gamechanger: tonkatsu ramen [bone broth] concentrate
I always disliked the thin body of sinigang broth, but to build a stock you’d have to roast, braise, and skim fish or pork bones; now they do that in giant factory vats and bottle it
Interesting. I'd have to try this. Traditionally, we'd mash some taro in the soup in order to give it some body. But this is a great idea too!
Personally I like the thin body of sinigang, But that sounds really good! I will try that soon 👍
Now that is thinking with portals
I love this series so much!
This is great, love this show.
i really like this! i hope it becomes a series
Cool! Sinigang over rice is my gunbo! I need to go to your restaurant if I'll be in LA.
I saw the BBQ vid on the Alvin channel ages and thought it's a shame there's not more than the 4 or so on there. Then found this! ive been living under a rock 🤣
The suka on the vinegar lol
This looks delicious. Why do I torture myself by watching these videos at midnight 😅
love this series!
My fiancé is a chef and I assure you I don’t see that when it comes to cooking our own meals, BUT he does cook our meals so good enough for me! He was telling me that most chefs don’t cook at home.
Spam and eggs for dinner after work speaks to me so much as a filipino
COME ON! BRING FILIPINO CUISINE TO THE WORLD! ❤️❤️❤️✨️👊☝️👏👏👏🙌🙌
Chami ba yon? Omg ❤️
Im from Candelaria Quezon
Kainan na!!!
Should've told his wife no, spam eggs and rice is a legendary meal 🤣
As he add more veg to the soup I realise that in my country have a similar dish as well. We share some common ingredients like tomato, eggplant, a type of meat and the broth is sour.
Maybe I could try and make sinigang hmmm
finally! an authentic.
This was great!
I Hope The Crew Tried The Sinigang :) In Vietnam We Have A Similar Dish Called Canh Chua
Sinigang taste best during the rainy season in the Philippines. A good sinigang can remove that fatigue.
this is my favorite sinigang, sinigang na hipon. 2nd is sinigang na baboy sa bayabas. You should try it 😃
hope this will turn into a series
the knorr sinigang mix is just so acurate haha
Man... Sinigang. Pork Belly Sinigang. Now I'm hungry.
I cook my sinigang the exact same way xD I learned it from my dad, and my kids and husband like it super super sour. My niece and nephew hate how sour I make it though xDD
yooo is that Batangas chami, it's the first time I've seen someone in the US make chami in a resto, dooope
In Indonesia it called by "Sayur Asam". Almost same 😍
I miss eating chami. It's savory,sweet and spicy at the same time. I remember my days in Lucena city quezon eating chami topped with crushed chicharon. 😍
Im definitely contented with the spam and egg but my gf be wanting me to cook something healthy hahaha, I feel loved and cared so there's that.
As a cook, after work I don’t even want to eat
Hope you guys feature Kare Kare later 🙏
Engaged to a Filipino nurse, and spam and eggs are a staple. I use banana ketchup on most food now too.
The sampaloc/ tamarind powdered mix is way different than the paste. The paste leans towards a sweeter soup base than the chemical/ citric acid based powder. Different era/ generation grew up with different flavor profile. And you’ll know when it is from a fresh tamarind. Cause that’s what is traditional and authentic for me.
as a south east asian i feel like no matter where i go as long as it's still in the SEA the foods would still taste very familiar
More sinigang mix and fish sauce says it all without saying you are Filipino. Relatable.
11:30 at night 5 days a week if he’s full time. My shift ends at the same time I hate it 😂😂😂 I hope he’s doing okay though. Sucks that us closing crews at restaurants don’t get much daylight time. I don’t mind the night but it gets depressing after awhile.
💕 💕 💕 💕 💝 💕 💕 💕 💕
YES!! Currants > raisins