With your "puto" it's actually putubombong made of sticky rice and it's being cooked steamed with margarine, and it's served with shredded coconut meat and sugar. With sisig - it's supposed to be spicy not sure where you bought it but it did not justify the taste. Kalamansi is a smaller version or kinda family of lemon, it's best served on a sizzling plate with fresh drop egg. Sinigang original recipe is you have to boil the unriped tamarind or the leaf will do as well then strained it then boil the pork on it. It is being served with rice as well. Hope this helps😊
sisig is the fakest of all Filipino Food that was hype in social media. 99% of Sisig sold in bars and restaurant is just minced fried pork slapped with something that 97% do not eat, Raw Egg. Also who needs Mayonaise on fried pork, absolutely no from Europe or anyone with good taste.
@@jakeramirez273 Sisig is actually like lumpiang Shanghai, an instant favorite for first timer if well prepared. The sisig here doesn't look tasty and appetizing at all. It looks cold which is supposed to be eaten while it's hot, hence best served in sizzling plate tops with an egg and a drizzle of calamansi juice.
Pork Sisig is really meant to be served on a sizzling hot plate , it is usually served with a raw egg in the middle . The hot plate keeps the whole dish really warm. It is usually served with small slices of chili pepper and a sliced wedge of calamansi , which our version of lemon / lime citrus taste. You just take a spoon and slowly mix everything together. A glass of beer is the beverage of choice to go with this dish.
How to properly eat balut 1.suck a little bit of the soup inside 2.put salt not too much 3.put some vinigar inside don't take off all the shell so it's like a bowl 3. Suck the soup again and take out the yellow and eat it if you want to eat the duck inside go ahead
Puto bumbong usually has margarine or butter and served with brown sugar and grated coconut. Offal consist of internal organs, usually intestines and liver in Dinuguan, which can also include regular pork meat. Jowl is the pig cheeks down to the jaws. Calamansi is Philippine lime and it tastes like lime with orange.
Hindi naman ganun ang puto. Kung ipapakain sa ibang lahi,wag mag-deviate sa original na lasa at itsura. Madalas pag nakabalot sa dahon ng saging,suman ang tawag. At ang suman na hindi matamis ay isinasawsaw sa asukal. Kung sinuman ang nagpakain sa 2 ito,maging tapat kayo sa orihinal na lasang Pilipino.
@@gigigavino-punsalang7400patawa ka, puto bumbong nga yun eh. Malay ba nilang puto bumbong ang whole name nun kaya puto lang binabanggit nila, and aside from that, natutuwa silang sabihin ang puto kasi nga in spanish, puto is a foul word. But, this is a Puto Bumbong, and the one thing that is wrong about it is that they haven’t mixed it with sugar and condensed milk. Malamang binigay din nung pinagbilhan nila ng mga yan and they didn’t know how to eat it properly.
@@frankiepaez9829 indentured servants of mexicans and filipinos. Tons of Filipinos ended up in the west coast of Mexico. 1/3 of Guerrero population has 10% Filipino ancestry.
Three dishes were not eaten the right way. 1. Puto didn't have brown sugar. 2. Sinigang is meant to be eaten with rice. 3. Spiced vinegar and salt on balut. *The sisig was not cooked right *Palabok didn't have chicharon flakes on top Redo please...
The puto bungbong lacked the muscovado sugar, margarine and grated young coconut. The bag-o-ong counterbalances the peanut stew. The dinuguan should be eaten with puto (white rice cakes). The palabok lacks chives and toasted garlic, ground chicharon, lots of shrimp, squid ink, calamansi and some fish sauce. Sinigang should have a sour broth. Where did you guys get your food? Geez...
Puto is made from white glutenous rice, and steamed until fluffy. Sometimes, it has melted edam cheese on top, and sometimes it has meat inside. It's always paired with Dinuguan, pork blood stew. Puto Bumbong is what you tried, is also steamed but it's made from purple heirloom glutenous rice. They are ground into powder, mixed with coconut milk, and steamed in bamboo, hence the bumbong in the name. They are served in banana leaves, spread with margarine, and sprinkled sugar on top with coconut flakes.
it is not to balance the flavor. Oh please. Stop fabricating trivia. The reason rice is eaten because Rice is the cheapest item to calm down a growling stomach. That is the only reason and it is a fact
@@eduardochavacano no one is fabricating anything. It is not even a trivia or rocket Science that this dish is good with rice. If you are stating a fact regarding someone else's tastebuds, then prove me wrong. Have a survey on filipinos that it aint good with rice. Even non Filipinos has the same opinion. Tastebuds are subjective but I'd say your opinion is unpopular and you cant just label that as FACT. FYI, Rice is not the cheapest option for the rest of the world.
@@eduardochavacano It’s just logical to eat something tasteless to dilute the sourness. I myself hate sour food in general. I can only eat it if there’s rice. I’m speaking from experience so I’m not fabricating anything. And what’s the point of you saying people use it to “calm down a growling stomach” when we are on the context of eating Sinigang already? If people are as poor as you think, then why would they eat rice in addition to a viand?
@@eduardochavacano Our food is usually overspiced because we eat so much rice, Look up where in the world you can find "Unli-Rice" in menus. Are you filipino? Be nice my friend
You both are s-tier reviewers!❤️btw, that balut looks immaculate 😂 I swear you got a better balut than I have my entire life. That's the perfect one. It's meant to be eaten with a vinegar with lots of diced onions, garlic and red peppers!❤️
1:28, That Purple sticky rice is called Puto Bongbong. It's definitely bland because it's not mixed with anything. In the Philippines, you'll usually love it when you mix condensed milk with shredded cheese (others put butter on it). It is traditionally sold during the Christmas Season .
As a Filipino I secretly WISH Dinugoan tasted like Mole...but now the cat's out of the bag! I do like Dinugoan but good authentic Molé is much more complex which I prefer.
Im a soup lover and Sinigang is my favorite Filipino dish of all time . For me the different vegetables in it represents different provinces of our country and the " Comforting " feels of the soup represents how warm and loving Filipino people are that is why this food deserves to be the National Dish of the Philippines ! 😁✌🏼 #TeamSinigang
Love the open-mindedness in trying new food! Just some facts about the food yall tried: 1. The first dip was not just 'Lechon' it was 'Lechon Kawali' bcs Lechon by itself is a different dish. 2. The second dish as well was not just 'Puto' it was 'Puto Bumbong' bcs Puto is another different rice cake desert. 3. The shrimp paste with the Kare-kare is pronounced in 3 syllabes as 'Ba-gouh-ong.'
I'm a Filipino and been a fan of your channel for past 6 months. I was so excited when I saw the title. I love your family, God bless you and your family❤❤❤
- sinigang is best served with hot rice - the sisig we serve in a sizzling plate and while it's hot we crack the fresh egg and calamansi - and before we eat balut , after we crack it we pour a little bit of Sault and vinegar mix special for balut the chick , yolk even the white covering the chick we eat all of it but not the hard white we throw it.
That might not be hair coz i have also made that mistake before. It might actually be a Macapuno strand, they are really sweetened young coconut strands that can be really thin as hair.
number 1 not actually the lechon lechon, but a lechon kawali. It is a chicharrones. The lechon is roasted in charcoal. Liver sauce. You can buy those at filipino markets. Mang Tomas liver sauce and there's a spicy version. Perfect for lechon kawali and the lechon.
Great list! some tidbits I can share: 1. Sisig is also a popular side for beer, or other alcoholic drinks in general. 2. Pancit Malabon or pancit is usually classified as merienda so you won’t be eating a lot of it. 3. Puto bumbong is a Christmas season delicacy. It’s not sweet on its own but we at times add sugar to the coconut, and spread some butter or margarine on the puto. 4. You always eat sinigang with rice. You will enjoy the sour soup more like that.
"hair" - cracked me up 😄 if that halo-halo has jackfruit ("langka") in it - it tends to leave stringy things that looks like hair especially when you "mix-mix" it first. Thank you for the smile. On "Dinuguan" - the secret to removing the mineral-taste (from blood) is lots of ginger in addition to vinegar - sauteed and braised in lots of garlic and onion.
1:57 that puto was meant to be eaten with a sauce made from coconut milk and condensed milk. Then topped with roasted shredded coconut. Also fun fact, puto is not derived from the Spanish "puto," it's derived from the Indian Puttu, if I'm not mistaken.
Sinigang is a sour soup. The souring agent (tamarind fruit or leaf, guava fruit , batuan fruit, balimbing fruit, kamias fruit, libas leaf, etc) depends on what region of the Philippines you are in.
for dinuguan, you gotta mix it with rice to cut some of the more intense flavors. for pancit palabok, you gotta drip a bit of fish sauce in there and top it off with crushed chicharon. for sisig, you can actually make that into a taco, best served on a sizzling hot cast iron plate. crack a raw egg on top, add more chili and squeeze a lemon (or a calamansi) and its good. sinigang, needs to be mixed with rice, add a dash of fish sauce in the soup for that extra kick. balut is best served hot, sprinkle salt. can also add vinegar.
if see hair in Filipino, it most likely hair from the cook or the waitress. It is that simple. if you eat in Philippines, you might even think hair is an ingridient in some dishes.
@eduardochavacano if you see hair in your food it is unmistakable, because hair is so distinct, he is not even sure what he is looking at because it is fiber from the jackfruit.. you obviously are filipino because of your name, you havent seen a jackfruit strand before?
Thank you for trying our Filipino food! Next time you eat sisig, it should be served on a sizzling hot platter, whole egg on the middle, sprinkle calamansi, then mixed them all. You would love it.
Man that purple thing is called "puto bumbong" but apparently wherever you got that thing is made it wrong. It's lacks toppings. Puto Bumbong is topped with margarine, brown sugar, coconut shavings and shredded cheese Also Sinigang(Si-ni-gang) is the national dish of the Filipino but Adobo is the GOAT of Filipino household
That is not just “puto”, its “puto bumbong” its cooked inside bamboo! The real “puto” is steamed cake made from rice flour. Also, puto bumbong is eaten with a spread of butter, topped with fresh coconut shavings mixed with toasted sesame seed, and muscovado sugar. You do not eat it plain like you guys did. Sisig is always served like a sizzling plate dish and sinigang is always eaten with rice!
wrong way of eating the balut. you didn't get the whole experience. you need a salt and vinegar but not an ordinary vinegar but the ones with chili, onion, garlic etc. you need to eat the whole egg/balut except for the shell and hard white part of the balut or we called bato.
It was funny to see you removing the duck from the white part. Some Filipinos specifically ask the vendor if it's "balot sa puti" or "covered in white" before buying the balut. We just eat it covered in white stuff. Visually more appealing too. Thanks for trying our Filipino food. Glad you enjoyed it.
You guys have one of the best who reviewed pinoy food.. you guys were so open-minded with the balut. Others just grossed out and be overdramatic. Being chill with the dishes you're not familiar with. Hope you get to try more even in your own time since you enjoyed it.
parts of the pig used in sisig, pork jaw, sometimes the whole pork's face, or head is used to cook sisig, and supposed to be on spicy and crunchy side, together with sunny side up egg, mayonnaise and kalamansi
You have to eat the whole thing of the balut with the choices of vinegar or salt:)) so far I love how pure and honest the reactions from you guys even though some of the dish is not completely right:) you should eat here in Philippines:))
When eating balut you should put a little bit of salt or dip it in a vinegar the sinigang na pork (baboy in filipino) its much better with rice last the ork sisig it depend on who's gonna prepare and cook it but the sisig is one of the best food here in the philippines
Thank you for the honest and fair ranking! I'm Filipino too but I don't feel the need to defend every dish just because it didn't get an S and A tier. Y'all need to chill 😂
Me and my friends eat balut or quek-quek after gym for protein because it's cheaper than the shakes. I also have a personal lifehack that if there is left-over sisig or adobo, we get the lumpia wrappers and turn them to lumpiang shanghai filling.
For me personally, Sisig really pops off if you add either an egg directly on top of it while it's still on the sizzling plate, or mayonnaise. Pancit Malabon goes HARD with chicharron.
Sisig has several versions depending on the place you're in the PH. Some put mayonaise alot, and some put too much spice. And there's sizzling with raw egg.
A typical puto bumbong has a coconut, butter or margarine, and brown sugar. In some region in the Philippines, they add condensed milk and cheese for extra saltiness and sweetness
We have a place called Mexico city,Pampanga! Its where mexican who migrated in the philippines brought by spain during their 300 years of colonizing the Philippines. So it is literally mexican and filipinos are cousins!
This deserves more ciews, where are my Filipino Kabayans at? Also I think the Puto Bumbong they forgot to put sugar with the shaved coconut so that it would taste sweet then it would be A or S tier.
![Megan Thee Stallion - Bigger In Texas [Official Video]](http://i.ytimg.com/vi/QxTkZTLWdo4/mqdefault.jpg)
What do you mean sinigang will be better with rice? IT IS MEANT TO BE EATEN WITH RICE. and there is no lemon in sinigang…
American thing? 🤷🏻♂️
Not rice but putong puti
@@ck-bs2ms siz sinigang with putong puti?? Not that common and doesn’t sound appetizing but do your thing
Do they look Filipino to you? How the fuck would they know how to eat it for the first time?
Yes, I think all these taste tests depend on the restaurant or the cooking.
Sinigang is supposed to be on the sour side, and of course, Filipinos eat mostly with rice.
Di ba pwede nakalimutan lang bumili ng sinigang mix
@@chitzzz1384 i mean pwedeng gumawa ng base sa sabaw with either sampaloc, bayabas or kalamansi.
Should be tamarind not that shitty mix. But it works great with fatty meat as the sourness balances the fatty pork. And the rice mellows the sourness
With your "puto" it's actually putubombong made of sticky rice and it's being cooked steamed with margarine, and it's served with shredded coconut meat and sugar.
With sisig - it's supposed to be spicy not sure where you bought it but it did not justify the taste. Kalamansi is a smaller version or kinda family of lemon, it's best served on a sizzling plate with fresh drop egg.
Sinigang original recipe is you have to boil the unriped tamarind or the leaf will do as well then strained it then boil the pork on it. It is being served with rice as well.
Hope this helps😊
@@angelsam0629 original sisig doesn't come with egg that's for sure 🔥
If you didn’t like sisig it means it’s badly cooked because it’s impossible to not like sisig even Anthony Bourdain likes it
Are we sure it is? Looks like bopis to me
sisig is the fakest of all Filipino Food that was hype in social media. 99% of Sisig sold in bars and restaurant is just minced fried pork slapped with something that 97% do not eat, Raw Egg. Also who needs Mayonaise on fried pork, absolutely no from Europe or anyone with good taste.
taste is subjective. not because you liked it means others should. Stop with your nonsense.
@@jakeramirez273 Sisig is actually like lumpiang Shanghai, an instant favorite for first timer if well prepared. The sisig here doesn't look tasty and appetizing at all. It looks cold which is supposed to be eaten while it's hot, hence best served in sizzling plate tops with an egg and a drizzle of calamansi juice.
That sisig looked dry and not creamy at all like the real sisig in pampanga.
Pork Sisig is really meant to be served on a sizzling hot plate , it is usually served with a raw egg in the middle . The hot plate keeps the whole dish really warm. It is usually served with small slices of chili pepper and a sliced wedge of calamansi , which our version of lemon / lime citrus taste. You just take a spoon and slowly mix everything together. A glass of beer is the beverage of choice to go with this dish.
egg huh? HAHAHAHAHA BWAHAHAHAHAHAHAHAHAHA STOP THIS CRINGE ASS FILIPINO FACTS. you know that Sisig with egg is the most bs version of it
How to properly eat balut
1.suck a little bit of the soup inside
2.put salt not too much
3.put some vinigar inside don't take off all the shell so it's like a bowl
3. Suck the soup again and take out the yellow and eat it if you want to eat the duck inside go ahead
Puto bumbong usually has margarine or butter and served with brown sugar and grated coconut.
Offal consist of internal organs, usually intestines and liver in Dinuguan, which can also include regular pork meat.
Jowl is the pig cheeks down to the jaws. Calamansi is Philippine lime and it tastes like lime with orange.
Hindi naman ganun ang puto. Kung ipapakain sa ibang lahi,wag mag-deviate sa original na lasa at itsura.
Madalas pag nakabalot sa dahon ng saging,suman ang tawag. At ang suman na hindi matamis ay isinasawsaw sa asukal.
Kung sinuman ang nagpakain sa 2 ito,maging tapat kayo sa orihinal na lasang Pilipino.
@@gigigavino-punsalang7400patawa ka, puto bumbong nga yun eh. Malay ba nilang puto bumbong ang whole name nun kaya puto lang binabanggit nila, and aside from that, natutuwa silang sabihin ang puto kasi nga in spanish, puto is a foul word. But, this is a Puto Bumbong, and the one thing that is wrong about it is that they haven’t mixed it with sugar and condensed milk. Malamang binigay din nung pinagbilhan nila ng mga yan and they didn’t know how to eat it properly.
That is puto bumbong
@@gigigavino-punsalang7400puto bumbong po yan... Ang puto bumbong may dahon ng saging din po
WALANG ASUKAL YUNG PUTOBUMBONG YAWA HAHHA
Fun fact: Philippines gave Mexico Tamarind in exchange for spices back in 1500-1600s
And in exchange the Mexicans gave Filipinos mangos.
Nice
you mean Spaniards living in the Philippines gave Spaniards living in Mexico tamarind
Filipinos brought coconuts, mangos, and chamoy. Filipinos refined the distilation process made to make mezcal.
@@frankiepaez9829 indentured servants of mexicans and filipinos. Tons of Filipinos ended up in the west coast of Mexico. 1/3 of Guerrero population has 10% Filipino ancestry.
Three dishes were not eaten the right way.
1. Puto didn't have brown sugar.
2. Sinigang is meant to be eaten with rice.
3. Spiced vinegar and salt on balut.
*The sisig was not cooked right
*Palabok didn't have chicharon flakes on top
Redo please...
Puto bongbong mn jid na ila gamit
The puto bungbong lacked the muscovado sugar, margarine and grated young coconut. The bag-o-ong counterbalances the peanut stew. The dinuguan should be eaten with puto (white rice cakes). The palabok lacks chives and toasted garlic, ground chicharon, lots of shrimp, squid ink, calamansi and some fish sauce. Sinigang should have a sour broth. Where did you guys get your food? Geez...
so fucking what bro 😭🙏
Exactly!
They are not Filipino so I'd understand.
I like the honesty and their opinion again we all have different palate tastes but the respect in the food culture of the Filipino is in there.
btw the "hair" was most likely jackfruit strips. sometimes they feel and look like hair. The color also looked similar to it.
I appreciate their enthusiasm & eagerness to try something new, respect to different flavors, and over all positive take on a new palate.
Calamansi is also called limóncito in other parts of the Philippines. A citrus variant that is small and more sour than a lime and a lemon
sa amin sa negros lemoncito tawag namen
You're literally a BISAYA if you call Calamansi as limoncito
@@ravenoreo1036no. Lime and lemon are definitely moee acidic. Calamansi is milder more refreshing taste. Lemon and lime have this sharp tartness
I’m Filipino/ Mexican. Glad to see you guys enjoying half of my other culture👊🏽💯
Man, I can't imagine the food you ate growing up, shit must be flavour town every day.
Damn! Best of both worlds!
Being a filipino is really great! We have delicious food and nice culture. Glad to see yall enjoy my culture. :)
You make all the Filipino's proud, I hope someday you can come and visit our country. For sure you can experience more filipino food in here.
Puto is made from white glutenous rice, and steamed until fluffy. Sometimes, it has melted edam cheese on top, and sometimes it has meat inside. It's always paired with Dinuguan, pork blood stew. Puto Bumbong is what you tried, is also steamed but it's made from purple heirloom glutenous rice. They are ground into powder, mixed with coconut milk, and steamed in bamboo, hence the bumbong in the name. They are served in banana leaves, spread with margarine, and sprinkled sugar on top with coconut flakes.
I never had puto bongbong at all so I wouldn't know how what to say about it. But should try muron from samar eastern visaya region.
Some puto bumbong seller use condensed milk as a sweetener I prefer that version instead of plain sugar.
You can also pair ripe mango slices with puto bumbong
9:58 Yes, you are absolutely correct. We always eat Sinigang with rice to balance the sourness. Actually, all viands as a rule.
it is not to balance the flavor. Oh please. Stop fabricating trivia. The reason rice is eaten because Rice is the cheapest item to calm down a growling stomach. That is the only reason and it is a fact
@@eduardochavacano no one is fabricating anything. It is not even a trivia or rocket Science that this dish is good with rice. If you are stating a fact regarding someone else's tastebuds, then prove me wrong. Have a survey on filipinos that it aint good with rice. Even non Filipinos has the same opinion. Tastebuds are subjective but I'd say your opinion is unpopular and you cant just label that as FACT. FYI, Rice is not the cheapest option for the rest of the world.
@@eduardochavacano It’s just logical to eat something tasteless to dilute the sourness. I myself hate sour food in general. I can only eat it if there’s rice. I’m speaking from experience so I’m not fabricating anything. And what’s the point of you saying people use it to “calm down a growling stomach” when we are on the context of eating Sinigang already? If people are as poor as you think, then why would they eat rice in addition to a viand?
@@eduardochavacano Rice is always a must for most if not all of Asian delicacies, especially Filipinos. Even the rich eat rice lmao
@@eduardochavacano Our food is usually overspiced because we eat so much rice, Look up where in the world you can find "Unli-Rice" in menus. Are you filipino? Be nice my friend
You both are s-tier reviewers!❤️btw, that balut looks immaculate 😂 I swear you got a better balut than I have my entire life. That's the perfect one. It's meant to be eaten with a vinegar with lots of diced onions, garlic and red peppers!❤️
1:28, That Purple sticky rice is called Puto Bongbong.
It's definitely bland because it's not mixed with anything. In the Philippines, you'll usually love it when you mix condensed milk with shredded cheese (others put butter on it). It is traditionally sold during the Christmas Season .
this is the most honest video about foreign trying Filipino food
there's a tons of food reviews of Filipino dishes but I really like this one because of genuine ratings...very straightforward no sugarcoating
That "hair strand" you got from the halo-halo is actually from a fruit called Langka.
you mean Jackfruit? They never heard of jackfruit before?
@@redacted8983 Yeah it is, jackfruit is the English of Langka.
Come on guys, it is not hair, it's a tiny piece of strands from Jackfruit
As a Filipino I secretly WISH Dinugoan tasted like Mole...but now the cat's out of the bag! I do like Dinugoan but good authentic Molé is much more complex which I prefer.
@@redacted8983Langka is not jack fruit
Im a soup lover and Sinigang is my favorite Filipino dish of all time . For me the different vegetables in it represents different provinces of our country and the " Comforting " feels of the soup represents how warm and loving Filipino people are that is why this food deserves to be the National Dish of the Philippines ! 😁✌🏼 #TeamSinigang
3:40, It's not a strand of hair, instead it is a strand piece of the fruit called jackfruit, which is one of the main ingredients of the Halo-halo.
As a Filipino i finally found someone who eats our food right thanks
Love the open-mindedness in trying new food! Just some facts about the food yall tried:
1. The first dip was not just 'Lechon' it was 'Lechon Kawali' bcs Lechon by itself is a different dish.
2. The second dish as well was not just 'Puto' it was 'Puto Bumbong' bcs Puto is another different rice cake desert.
3. The shrimp paste with the Kare-kare is pronounced in 3 syllabes as 'Ba-gouh-ong.'
that guy loves fried food and sweet food😂🤣
Their puto was puto bumbong. But don't tell any Latino about the name of the rice cake without context, you gonna end up in a world of hurt.
Ramon is litterally the best ranker
It's time for this Mexican dude to taste Arroz Caldo, Filipino Champurado, Filipino Menudo, Filipino Mechado, Bicol Express, Beef Bulalo
W
They invented arozcaldo
@@lolobuto1608 No one said they didn't, the term arroz caldo is Spanish can it be more obvious.
Menudo,, kaldereta,,, mechado,,, afritada,,, hahaah then ask whats different they can use same protien hahaha
Champorado, when Mexican cacao meets Asian rice.
I'm a Filipino and been a fan of your channel for past 6 months. I was so excited when I saw the title. I love your family, God bless you and your family❤❤❤
- sinigang is best served with hot rice
- the sisig we serve in a sizzling plate and while it's hot we crack the fresh egg and calamansi
- and before we eat balut , after we crack it we pour a little bit of Sault and vinegar mix special for balut the chick , yolk even the white covering the chick we eat all of it but not the hard white we throw it.
That might not be hair coz i have also made that mistake before. It might actually be a Macapuno strand, they are really sweetened young coconut strands that can be really thin as hair.
I'm pretty sure that's from jackfruit.
Yeah everyone thinks they're hair but it's not. Ive seen too many people say it's hair
@@_gellieee I think you might be right, I wasn't sure if it's macapuno or jackfruit but it's probably one or the other.
Highly unlikely. Hair and fibers have different texture
The puto dessert part was my favorite part of the video
number 1 not actually the lechon lechon, but a lechon kawali. It is a chicharrones. The lechon is roasted in charcoal. Liver sauce. You can buy those at filipino markets. Mang Tomas liver sauce and there's a spicy version. Perfect for lechon kawali and the lechon.
it's the same just STFU
Great list! some tidbits I can share:
1. Sisig is also a popular side for beer, or other alcoholic drinks in general.
2. Pancit Malabon or pancit is usually classified as merienda so you won’t be eating a lot of it.
3. Puto bumbong is a Christmas season delicacy. It’s not sweet on its own but we at times add sugar to the coconut, and spread some butter or margarine on the puto.
4. You always eat sinigang with rice. You will enjoy the sour soup more like that.
"hair" - cracked me up 😄 if that halo-halo has jackfruit ("langka") in it - it tends to leave stringy things that looks like hair especially when you "mix-mix" it first. Thank you for the smile. On "Dinuguan" - the secret to removing the mineral-taste (from blood) is lots of ginger in addition to vinegar - sauteed and braised in lots of garlic and onion.
1:57 that puto was meant to be eaten with a sauce made from coconut milk and condensed milk. Then topped with roasted shredded coconut. Also fun fact, puto is not derived from the Spanish "puto," it's derived from the Indian Puttu, if I'm not mistaken.
Amazing work! Love your content guys ❤❤❤❤
If the halo-halo jackfruit then it's probably not a hair but from the jackfruit. :)
Sinigang is a sour soup. The souring agent (tamarind fruit or leaf, guava fruit , batuan fruit, balimbing fruit, kamias fruit, libas leaf, etc) depends on what region of the Philippines you are in.
for dinuguan, you gotta mix it with rice to cut some of the more intense flavors. for pancit palabok, you gotta drip a bit of fish sauce in there and top it off with crushed chicharon. for sisig, you can actually make that into a taco, best served on a sizzling hot cast iron plate. crack a raw egg on top, add more chili and squeeze a lemon (or a calamansi) and its good. sinigang, needs to be mixed with rice, add a dash of fish sauce in the soup for that extra kick. balut is best served hot, sprinkle salt. can also add vinegar.
this video is one of my favorite the reactions are so pure!!!🥰
The hair from the halo halo is probably the fiber from langka (jackfruit)
Same thought 😂
COPIUM
if see hair in Filipino, it most likely hair from the cook or the waitress. It is that simple. if you eat in Philippines, you might even think hair is an ingridient in some dishes.
@eduardochavacano if you see hair in your food it is unmistakable, because hair is so distinct, he is not even sure what he is looking at because it is fiber from the jackfruit.. you obviously are filipino because of your name, you havent seen a jackfruit strand before?
Proud Filipino here💪💪thanks for making this video guys.hope you try more Filipino food.im pretty sure you'll love it👌👌
My mouth watered so much after seeing Kare-Kare!!!! looks so yum!!!
I'm Pilipino and I'm happy that you like our food in Filipino❤
I am filipina pilipino from philippines..grateful to u guys..thank you..from philippines❤❤❤
😂🤣 07:51 hahaha true most Filipino food makes you take a nap after!!
1:22 istg this segment reminded me of the Mamah video of them trying Filipino food. Susana kept laughing at "puto" 🤭
Cause puto in Latino countries not Philippines was cuss word.
I'm glad you guys like our country's foods
Thank you for trying our Filipino food! Next time you eat sisig, it should be served on a sizzling hot platter, whole egg on the middle, sprinkle calamansi, then mixed them all. You would love it.
Suggestion guys: please try Colombian food. Suggestion: sancocho de gallina, Bandeja paisa, arequipe, pastel tres leches, buñuelos, calentado
putting lumpia in the S tier is all i need
sinigang at C tier is a violation.
For the puto bumbong it hasbto have Brown sugar and/or sesame seeds and coconut - I usually skip on the coconuts since I dont like coconut shreds
yum....glad you enjoyed them and providing your honest comments. More power dudes
Man that purple thing is called "puto bumbong" but apparently wherever you got that thing is made it wrong. It's lacks toppings. Puto Bumbong is topped with margarine, brown sugar, coconut shavings and shredded cheese
Also Sinigang(Si-ni-gang) is the national dish of the Filipino but Adobo is the GOAT of Filipino household
Cheese is not what people put
@@ck-bs2ms They do. PINOY KA BA?
Forgot brown sugar on top of your puto or sweet coconut meat
@winhong286 bagong twist nalang ang cheese but the original doesn't have it
11:43 balut should be eat whole
you also gotta add a little bit of salt and spicy vinegar on it.
Yes i agree
whos philippino 👇
Me
Filipino not philippino
Ako
Gagi!!
Me❤❤❤
I appreciate it that you guys are adventurous and aint scared to give it a try. Some dishes may look sus but they are flavorful. 😂❤
As a Filipino I enjoyed watching this video :3 Filipino food is underrated
That is not just “puto”, its “puto bumbong” its cooked inside bamboo! The real “puto” is steamed cake made from rice flour. Also, puto bumbong is eaten with a spread of butter, topped with fresh coconut shavings mixed with toasted sesame seed, and muscovado sugar. You do not eat it plain like you guys did. Sisig is always served like a sizzling plate dish and sinigang is always eaten with rice!
Puro pa rin Yan
Also the first one is lechon kawali not a lechon only. It is literally a crispy fried belly pork. Not an ordinary grilled pig
wrong way of eating the balut. you didn't get the whole experience. you need a salt and vinegar but not an ordinary vinegar but the ones with chili, onion, garlic etc. you need to eat the whole egg/balut except for the shell and hard white part of the balut or we called bato.
Filipinos 🇵🇭🇵🇭🇵🇭🇵🇭🇵🇭
It was funny to see you removing the duck from the white part. Some Filipinos specifically ask the vendor if it's "balot sa puti" or "covered in white" before buying the balut. We just eat it covered in white stuff. Visually more appealing too.
Thanks for trying our Filipino food. Glad you enjoyed it.
im impressed when they understand how the bagoong complements with the KareKare
Thank you guys for appreciating us
tip for eating balut: if u eat drink the juices wait and pour some vinigar it well make it 10x's better trust me im a filipino
when you eat Balut, you pour it in Rock salt, or Mix the Balut Juice with Special Vinegar mix
Nice review Brothers!!!
Well haha we got the same taste!!!
Next time have a taste of the Balut Soup in it it's so tasty Bros!!!
As a Filipino working abroad this video makes me wanna go home.
You guys have one of the best who reviewed pinoy food.. you guys were so open-minded with the balut. Others just grossed out and be overdramatic. Being chill with the dishes you're not familiar with. Hope you get to try more even in your own time since you enjoyed it.
We Srilankan , Tamils Use Tamarind for sourness in our curry and Sothi which is coconut milk with spices and some green Chiles etc…
parts of the pig used in sisig, pork jaw, sometimes the whole pork's face, or head is used to cook sisig, and supposed to be on spicy and crunchy side, together with sunny side up egg, mayonnaise and kalamansi
You have to eat the whole thing of the balut with the choices of vinegar or salt:)) so far I love how pure and honest the reactions from you guys even though some of the dish is not completely right:) you should eat here in Philippines:))
Filipino here. What they had is a watered down version of balut.
The original version of balut that we eat here in PH is ostrich egg.
Much love from the Philippines vatos! ❤🇵🇭 amigos Amigas!
I'm subscribes to you guys bcoz you are promoting filipino foods thank you guys
As a Fillipino I'm happy to see you eat our food
I see alot of other RUclips channels feel picky even eating it and not actually trying so am actually pretty happy to see this video👍😊
When eating balut you should put a little bit of salt or dip it in a vinegar the sinigang na pork (baboy in filipino) its much better with rice last the ork sisig it depend on who's gonna prepare and cook it but the sisig is one of the best food here in the philippines
kalamansi is a nerfed version of lime, perfect for adding a lil kick of flavour to your food
Thank you for the honest and fair ranking! I'm Filipino too but I don't feel the need to defend every dish just because it didn't get an S and A tier. Y'all need to chill 😂
Love from the Philippines 🇵🇭
Me and my friends eat balut or quek-quek after gym for protein because it's cheaper than the shakes. I also have a personal lifehack that if there is left-over sisig or adobo, we get the lumpia wrappers and turn them to lumpiang shanghai filling.
For me personally, Sisig really pops off if you add either an egg directly on top of it while it's still on the sizzling plate, or mayonnaise.
Pancit Malabon goes HARD with chicharron.
appreciate you loving the Filipino food. Also the bagoong is pronounced as ba-go-ong. :)
Sisig has several versions depending on the place you're in the PH. Some put mayonaise alot, and some put too much spice. And there's sizzling with raw egg.
My reaction when he sipped the sarsa 😲 hahaha dude, you really enjoyed the pork blood stew. ✨
A typical puto bumbong has a coconut, butter or margarine, and brown sugar. In some region in the Philippines, they add condensed milk and cheese for extra saltiness and sweetness
THANK YOU! FOR TESTING OUR FILIPINO DISH
We have a place called Mexico city,Pampanga! Its where mexican who migrated in the philippines brought by spain during their 300 years of colonizing the Philippines. So it is literally mexican and filipinos are cousins!
This deserves more ciews, where are my Filipino Kabayans at? Also I think the Puto Bumbong they forgot to put sugar with the shaved coconut so that it would taste sweet then it would be A or S tier.
Balut mix with vinegar and a little salt. Dont pull out to the shell,you must eat it without pulling out in the shell..
Puto is sometimes served with hot chocolate made from cocoa beans, it's complimented with a sweet hot beverage.
Of course, lumpia is S-tier! There's a reason it's the star of every Filipino party! 😊
You can eat all the balot except for the shell. And it is good with a little salt and vinegar.
mad respect to the guy 🙇🏻♂️
Thank you guys for the wonderful comments from you both.❤
Proud to be Filipino
You're supposed to eat the kare-kare with a bit of everything including the sautéed shrimp paste for add-on taste so it wouldn't be bland or flat