"I just wanna put it on rice and eat it" is the goal of most Filipino dishes. They're meant to be paired with rice. You don't really need the green peas, but they'll add some color to contrast with all the reds and browns. I also like this my giniling with eggs. I always look out for your videos. They are a great way to appreciate food and they always leave me with a positive feeling. :)
This dish is one of our comfort dishes because it's so filling and easy to cook. You won't find this usually in restaurants because it's typically cooked at home.
For eggs, i just rolled them on a hard surface sideways which easily peels away the center and the top and bottom easily becomes loose, just like opening an onigiri.
This is like adobo, every household does it differently. I am glad you liked it. You can also stuff the capsicum bell peppers with the meat and bake it. I love doing that too.
All the veggies have the same size as the ground meat so it's easy to eat. I don't like raisins but I still put it because of the flavor 😆... sometimes I use a combination of ground pork and beef. You can also add green or chick peas. If there are leftovers, I fry with egg to make an omelette. Definitely one of my favorite viands 😉
also, for your left over giniling you can make this as the meat for making lumpia just replace the bellpepper and raisins with bell sprouts (bountiful) :)
I always love your wife's reaction 😊👍 always stimulates my appetite! 🤭 i realized giniling actually has a lot of veggies. Most Filipino dishes don't really use lots of vegetables 😅
Im hoping you are being sarcastic when you said most filipino dishes dont really use lots of vegetables..coz if not, then you are gravely mistaken, a filipino dish called PINAKBET is one of the popular Vegetable filipino dish which uses a variety of vegetables..and if u know the filipino folk song called Bahay Kubo, a lot of vegetables mentioned in that song are use to cook pinakbet. Pinakbet is one of the numerous filipino VEGETABLE dishes alone and other filipino dishes uses a lot vegetables, like sinigang, nilaga, etc
Huh? A lot of Filipino dishes are actually vegetable-based. If you're limited to saucy meaty fried dishes, then you're missing something big in your life. That's like the tip of the iceberg. Lol.
My Lola (Grandma) use to make this all the time! Thank you for the wonderful memory you provided in this video of her for me and she would have told you that you cooked this perfectly!
Horizontally lay the boiled egg on a smooth clean surface, then put the palm of your hand on top of the egg, just push a bit then roll it over either 90 or 180 degrees. You should be able to peal it in less than 5 or 10 seconds 😁
Please try to cook pork asada/asado and fill it inside a steam bun (siopao). You can also fill it with that giniling but make sure to make it gelatenous and put in the fridge so that you can put it inside the bun.
What a lovely way of cooking giniling. If I can make a suggestion, you can also fry the bell peppers just like what you did to the carrots and potatoes before adding it to the mixture, just to intensify the flavor.
If you are planning to cook adobo again, try to use pineapple juice instead of vinegar, brown sugar, whole roasted garlic & onions, potatoes and large slices of pork belly. Slow cook for 90 minutes over low fire until sauce is reduced. Then you have Pork Estofado
Hello Hiro! When I went to Japan several years ago, I went shopping in a 100-yen store and bought an egg timer. It's shaped like an egg but with a flat bottom. You place it with the eggs while they're boiling and color changes towards the center by layers the longer you boil them. There's an indicator for soft-, medium- and hard-boiled eggs, and has never failed me even until now. It's very accurate as long as you use same-sized eggs as the egg timer.
Giniling is a very versatile filipino dish. You can add to srambled eggs to make omelette, add skinned eggplants to make tortang talong, add mung sprouts ,green beans and cabbage as a stir fry. You can add mushroons or tofu and even red chili paste to make pinoy version of bibimbop 😍
Giniling my favorite. first time kain ko nito sa birthday nung bata pa ako grabe nakailang pinggan ng kanin at giniling ako nun siguro more like 5 plates haha 👍😍
tip on peeling eggs easily: before submerging it in cold water, crack the egg first. after that, wait for the egg to cool down while in cold water it will be easier to peel afterwards
Another way of peeling the egg is, after cooling it down, crack the sideways once, lay it down, then roll it as you press. Works with hardboiled, soft ones, up to you to find out. I'm hungry again...
You can do so much with it afterwards. Leftovers (if you manage to leave any) can be used as lumpia filling. Or my personal favorite, torta/omelette. Mix with egg and fry.
This is one of my favorite dishes to cook back in college when I really had to stretch my allowance and make food last. I can make a big batch of this to last me a week and sometimes I even share some to friends who visit me in my apartment! It freezes well, and pineapple chunks are a great substitute to raisins because it’s more commonly seen where I lived. Glad you enjoyed giniling!
You can also use quail eggs as an alternative if you want bite-sized eggs. You can also try "sinigang sa misu", it's a type of sinigang but instead of pork it uses mackerel fish. This is my favorite type of sinigang, btw!
Wherever you've been finding your recipes seems to be working well for you. Your dish today looks quite colorful as well as appetizing. Again, can't wait to see what your next vlog is about.
also one of my personal faves.. sometimes i cook this without tomatoes/tomato sauce..just a little soy sauce or just plain salt..good filling for breads or fry with egg like tortang talong (fried eggplant with egg)
For me this is one of the most common Filipino dish right up there with Adobo. Simple ingredients, easy to prepare, you almost can’t go wrong with the taste, satisfying and filling (with rice of course). Almost a staple in many Filipino canteens and household. When you said you’ll turn adobo into another dish… is it like a Filipino-Japanese fusion food? Oh my I hope it is! I’m looking forward to it!
PERFECT! i really dont like the raisins in pork giniling, yet my mom still put raisins because she and my siblings loves raisins in pork giniling and menudo, me i always segregate them in my plate.
I always love Hiro's cooking videos 🥰 I'm really happy that you and your wife love giniling. 💕 It actually tastes better if you use ground beef instead of pork. 😊
1:00 my way of cracking eggs faster is that I place an egg on a mug filled with a little water and shake it until little cracks are formed; in this way it's easier to peel boiled eggs
The way I crack my boiled eggs is like peeling skin of a potato, the continuous peeling style. First I crack evenly the whole egg then roll it gently on its side just enough for the shell to crack in smaller pieces without tearing the membrane (aka the white cloth like thing in the shell) then I start peeling it. I get strips of the shell when I peel this way.
Senpaii! Please try cooking Filipino breakfast dishes like SILOGS particularly TAPSILOG. It’s a staple dish all over the Philippines and very addictive to eat. The dish is composed of two main components which are fried garlic rice (SI-nangag) and fried sunny side up egg (it-LOG), commonly served with TAPA but it can have different sides depending on your preference. (LONGsilog, TOCIlog, SPAMsilog, and more.) Basically TAPSILOG is a play of words between the three components of the dish. TAPA, SINANGAG, and ITLOG. Sometimes it is served with vinegar as a dipping sauce to balance the saltiness of the tapa. I promise you it’s is super easy to make and the ingredients are very simple and easy to get. Anyway, I really enjoy watching your videos. please continue to make content like this. It’s very interesting to see both of your reactions. Loved it.
Hi hiro! You can use fresh tomatoes instead of tomato sauce but you will need at least 3 pieces. You will need to saute it after the onion is cooked, before you add the ground meat. Cook the tomatoes until the skin is peeling off and the flesh is mushy. Yes, we use tomatoes in many of our dishes.
To peel eggs easily? Put them in a glass jar with a lid, simply shake the jar for a few seconds until the shells crack. Peel off the shells until a fawcett, it will easily come off.
Looks delicious! I think with all the recipes in your arsenal now, you can open a yatai or a food truck and introduce Filipino food to your fellow compatriots lol. Moreover, Filipinos living and working in Japan could try your creations and feel a little less homesick. 🙂
for me, those raisins are essential in this dish simply because they add enough sweetness to balance the saltiness. i've been following your videos for a while now and i must say i learn a lot especially those Japanese dishes. good job and thank you!
This is one of my fave dish called picadillo or menudillo. We add some hotdogs and like what you did no tomato sauce. We replace it by adding anatto powder or oil. Gives nice color and flavor too.
One of my go-to dishes when I don't feel like eating anything else in the carinderia. When I make it I dice the veg small so it's a lot of prep work (I like a lot of veg, more than the proportion of meat) even if it's fast and easy to cook.
Quail eggs are common in Filipino supermarkets, but we still use chicken eggs because I ain't buying quail eggs just to use in giniling. XD Chicken eggs go a long way in our household for 'tortang talong' (eggplant fritter), cardillo (egg drop soup with fried fish), omelette with pork and beans (favorite breakfast), Egg Giniling (leftover giniling is mixed with egg and fried into an omelette), arroz caldo (flavorful rice congee) with egg, kwek kwek (battered hard boiled eggs, fried) and much more. XD
Hello! If you ever make giniling again, I suggest you add/ season it with taco seasoning. That’s my mom’s secret ingredient and everyone loves her giniling. Thank you for cooking Filipino again. I wish you and your wife well
I'm Filipino from Texas and that's actually the Mexican Picadillo. If you've access to Mexican tortilla and salsa, it's better eaten with tortilla and salsa Verde instead of rice.
"I just wanna put it on rice and eat it" is the goal of most Filipino dishes. They're meant to be paired with rice. You don't really need the green peas, but they'll add some color to contrast with all the reds and browns. I also like this my giniling with eggs. I always look out for your videos. They are a great way to appreciate food and they always leave me with a positive feeling. :)
I love “I just wanna put it on rice and eat it” type of food 😄 Thank you for always leaving nice comments!
absolutely 👍👍👍
anyway i love Japanese Ramin and Donburi, also known as a rice bowl with topping ✨✨✨
@@HiroFoodinJapan try cooking bopis🇵🇭🇵🇭🇵🇭🇵🇭🇵🇭
Authentic giniling dish should have green peas or garbanzos .
"most recipes call for 2-3 cloves, but i like garlic so i'll use 5"
-spoken like a true Filipino, Hiro!
Hahaha 🤣 Thank you!
Mom: please chop 4 cloves of garlic.
Me: get 6 and chopped. Haha
I use 10
props to the chef for using fresh tomatoes! that's really something new!
This dish is one of our comfort dishes because it's so filling and easy to cook. You won't find this usually in restaurants because it's typically cooked at home.
I see! I didn’t know that. That’s good to know!
It is Mexican Picadillo.
@@HiroFoodinJapan オムライスみたいだね？
Whenever my wife is in a hurry, that is th dish that she will cook cause its easy and fast. My wife mastered that dish already.
For eggs, i just rolled them on a hard surface sideways which easily peels away the center and the top and bottom easily becomes loose, just like opening an onigiri.
Thank you for the tips 🤩
Wow, that's my favorite pork giniling I'm from phillippines
This is like adobo, every household does it differently. I am glad you liked it. You can also stuff the capsicum bell peppers with the meat and bake it. I love doing that too.
so true. Mine is cooked with fish sauce and oyster sauce and the veggies I add are garlic, onions, tomatoes and ampalaya (bitter gourd)
We have a dish like in Japan too 👍
It's Mexican Picadillo.
tomatoes are often used in filipino dishes because of spain, they brought tomatoes to us from mexico
All the veggies have the same size as the ground meat so it's easy to eat. I don't like raisins but I still put it because of the flavor 😆... sometimes I use a combination of ground pork and beef. You can also add green or chick peas. If there are leftovers, I fry with egg to make an omelette. Definitely one of my favorite viands 😉
Making an omelette with the leftover sounds delicious 😋
@@HiroFoodinJapan or you can use the leftovers for omurice.
And now my friend you have created the filling for savory pastries such as empanada.
I'm never this delicate when I cook Filipino food. mad props
I just love your wife’s reaction. She enjoyed eating the pork giniling. Thank you Hiro for cooking Filipino comfort food!
also, for your left over giniling you can make this as the meat for making lumpia just replace the bellpepper and raisins with bell sprouts (bountiful) :)
I always love your wife's reaction 😊👍 always stimulates my appetite! 🤭 i realized giniling actually has a lot of veggies. Most Filipino dishes don't really use lots of vegetables 😅
My wife just read this comment and she is so happy. Thank you so much 😊
the original recipes dont, but my bf and i try to make it more healthy with as much veggies as we can get away with. 😗 plus my mom appreciates it 😊
Im hoping you are being sarcastic when you said most filipino dishes dont really use lots of vegetables..coz if not, then you are gravely mistaken, a filipino dish called PINAKBET is one of the popular Vegetable filipino dish which uses a variety of vegetables..and if u know the filipino folk song called Bahay Kubo, a lot of vegetables mentioned in that song are use to cook pinakbet. Pinakbet is one of the numerous filipino VEGETABLE dishes alone and other filipino dishes uses a lot vegetables, like sinigang, nilaga, etc
Huh? A lot of Filipino dishes are actually vegetable-based. If you're limited to saucy meaty fried dishes, then you're missing something big in your life. That's like the tip of the iceberg. Lol.
i just finished eating but now I'm hungry again after seeing that delicious giniling OMG
My Lola (Grandma) use to make this all the time! Thank you for the wonderful memory you provided in this video of her for me and she would have told you that you cooked this perfectly!
Horizontally lay the boiled egg on a smooth clean surface, then put the palm of your hand on top of the egg, just push a bit then roll it over either 90 or 180 degrees. You should be able to peal it in less than 5 or 10 seconds 😁
OH YEAH BOYYYYYYYYY that is my staple lunch when i was in school. And you did it right Hiro! Good JOB!
Thank you so much!
With Japan being in love with seafood. I’m surprised you haven’t tried making Filipino seafood dishes yet. Like escabeche or paksiw 😋👍
Great as always.. you really cook well.
Thank you 😊
Wow!!! One of my all-time fave ulam (viands)! 😍😍😍 thank you for cooking and trying this one! 👍💗
That's one of my favourite filipino dish, my mom cooks the best pork giniling ❤️
Giniling is one of my all-time favorites. So easy and simple yet so delicious and filling.
Please try to cook pork asada/asado and fill it inside a steam bun (siopao). You can also fill it with that giniling but make sure to make it gelatenous and put in the fridge so that you can put it inside the bun.
I put it in the list 👍 Thank you 😊
What a lovely way of cooking giniling. If I can make a suggestion, you can also fry the bell peppers just like what you did to the carrots and potatoes before adding it to the mixture, just to intensify the flavor.
If you are planning to cook adobo again, try to use pineapple juice instead of vinegar, brown sugar, whole roasted garlic & onions, potatoes and large slices of pork belly. Slow cook for 90 minutes over low fire until sauce is reduced. Then you have Pork Estofado
Thats my favorite meal 😋 pork and beef giniling 😊
Using regular eggs is just as common, if not more common than using quail eggs for this dish. No need to worry.
Put some giniling sauce on the egg yolk, then eat it with rice and the giniling.
The simplicity of giniling makes it great comfort food.
Hiro needs to have a Filipinos restaurant. Pinoy will find it delicious and will not think its cook by Japanese cook. Great job Hiro.
It's my Filipino comfort food.
Wow looks So good, you should try toratang talong it's simple and easy to make
Just incase you have leftover of it, make it "tortang talong with giniling" . Talong menas eggplant.
Hello Hiro! When I went to Japan several years ago, I went shopping in a 100-yen store and bought an egg timer. It's shaped like an egg but with a flat bottom. You place it with the eggs while they're boiling and color changes towards the center by layers the longer you boil them. There's an indicator for soft-, medium- and hard-boiled eggs, and has never failed me even until now. It's very accurate as long as you use same-sized eggs as the egg timer.
Hello! I’ve seen the egg timer. Maybe I should buy it 😊
you can use some of the giniling for empanada fillings. menudo and giniling is practically the same.
This one is my personal favorite!
You can cook giniling omelet the leftover...your wife is so lovely whenever she eat your dish...
Giniling is a very versatile filipino dish. You can add to srambled eggs to make omelette, add skinned eggplants to make tortang talong, add mung sprouts ,green beans and cabbage as a stir fry. You can add mushroons or tofu and even red chili paste to make pinoy version of bibimbop 😍
Giniling my favorite.
first time kain ko nito sa birthday nung bata pa ako grabe nakailang pinggan ng kanin at giniling ako nun siguro more like 5 plates haha 👍😍
Oh wow that looks delicious. I'm impressed on how you cooked the boiled eggs, very meticulous and specific the way you like it. 👍
tip on peeling eggs easily: before submerging it in cold water, crack the egg first.
after that, wait for the egg to cool down while in cold water
it will be easier to peel afterwards
I see! I’ll try it next time 👍
Another way of peeling the egg is, after cooling it down, crack the sideways once, lay it down, then roll it as you press. Works with hardboiled, soft ones, up to you to find out. I'm hungry again...
Some actually put corn kernels in it. But you cooked it deliciously. Glad you loved it.
We loved it! Thank you 😊
You can do so much with it afterwards. Leftovers (if you manage to leave any) can be used as lumpia filling. Or my personal favorite, torta/omelette. Mix with egg and fry.
This is one of my favorite dishes to cook back in college when I really had to stretch my allowance and make food last. I can make a big batch of this to last me a week and sometimes I even share some to friends who visit me in my apartment! It freezes well, and pineapple chunks are a great substitute to raisins because it’s more commonly seen where I lived. Glad you enjoyed giniling!
This is my favorite.
You can also use quail eggs as an alternative if you want bite-sized eggs. You can also try "sinigang sa misu", it's a type of sinigang but instead of pork it uses mackerel fish. This is my favorite type of sinigang, btw!
To be honest I don't like having raisins on any savory dish I cook. It really comes done on preferences i guess.
we usually use tomato paste with our giniling, makes the taste richer.
I used to cook this when I was in japan because the ingredients are easy to find.good job!
Wherever you've been finding your recipes seems to be working well for you. Your dish today looks quite colorful as well as appetizing. Again, can't wait to see what your next vlog is about.
Hi Hiro whenever I’m stressed I just binge watch your content as it so relaxing-keep it up!
We also use leftover adobo to make fried rice 💛
You can make tortang giniling...
My favorite "ulam" on rice since childhood. Im glad you guys loved it. More power to you Hiro!
also one of my personal faves..
sometimes i cook this without tomatoes/tomato sauce..just a little soy sauce or just plain salt..good filling for breads or fry with egg like tortang talong (fried eggplant with egg)
I think you are a chef. Your knife skills are so good. 😊
Next Dish : Sinigang na Salmon Belly or Salmon Head
Lol. I like this guy. He really knows how to cut onions 😁
Thank you!
You can’t also used grean peas for dish for additional vegetables if you have leftovers in your fridge.
Please try Dinuguan next time 😃😃
For me this is one of the most common Filipino dish right up there with Adobo. Simple ingredients, easy to prepare, you almost can’t go wrong with the taste, satisfying and filling (with rice of course). Almost a staple in many Filipino canteens and household.
When you said you’ll turn adobo into another dish… is it like a Filipino-Japanese fusion food? Oh my I hope it is! I’m looking forward to it!
I love your content. It’s simple, quick, and delicious.
Glad to hear that! I try to make my videos as simple, quick and delicious as possible 😊
Pretty authentic 👍
PERFECT! i really dont like the raisins in pork giniling, yet my mom still put raisins because she and my siblings loves raisins in pork giniling and menudo, me i always segregate them in my plate.
I always love Hiro's cooking videos 🥰 I'm really happy that you and your wife love giniling. 💕 It actually tastes better if you use ground beef instead of pork. 😊
I’ll try ground beef next 😊
We use a combination of both 50/50. The pork fat just adds amazing flovor and the beef makes it meatier.
1:00 my way of cracking eggs faster is that I place an egg on a mug filled with a little water and shake it until little cracks are formed; in this way it's easier to peel boiled eggs
You can do beef giniling also. And can use the left over giniling as meatballs or like pancakes just add egg then fry.
The way I crack my boiled eggs is like peeling skin of a potato, the continuous peeling style.
First I crack evenly the whole egg then roll it gently on its side just enough for the shell to crack in smaller pieces without tearing the membrane (aka the white cloth like thing in the shell) then I start peeling it.
I get strips of the shell when I peel this way.
Senpaii! Please try cooking Filipino breakfast dishes like SILOGS particularly TAPSILOG. It’s a staple dish all over the Philippines and very addictive to eat. The dish is composed of two main components which are fried garlic rice (SI-nangag) and fried sunny side up egg (it-LOG), commonly served with TAPA but it can have different sides depending on your preference. (LONGsilog, TOCIlog, SPAMsilog, and more.)
Basically TAPSILOG is a play of words between the three components of the dish. TAPA, SINANGAG, and ITLOG. Sometimes it is served with vinegar as a dipping sauce to balance the saltiness of the tapa. I promise you it’s is super easy to make and the ingredients are very simple and easy to get.
Anyway, I really enjoy watching your videos. please continue to make content like this. It’s very interesting to see both of your reactions. Loved it.
Hi hiro! You can use fresh tomatoes instead of tomato sauce but you will need at least 3 pieces. You will need to saute it after the onion is cooked, before you add the ground meat. Cook the tomatoes until the skin is peeling off and the flesh is mushy. Yes, we use tomatoes in many of our dishes.
Next..bulalo soup
Thank you for your request!
My family loves this kind of dish❤️😊👍
Most Filipinos don't used fresh tomatoes that's why I like that you used pure tomatoes instead of packed tomato sauce. You're great!!! 😍😍👍👍
Look so delicious but I much like if giniling with tomato sauce instead of tomatoes coz the sauce so yummy with tomato sauce 😋🍴💓
To put everything on rice is every Filipino dish's goal. Hehehee
To peel eggs easily? Put them in a glass jar with a lid, simply shake the jar for a few seconds until the shells crack. Peel off the shells until a fawcett, it will easily come off.
It looks delicious. 😋
You can also try typical Filipino breakfast 😊 tortang talong or eggplant omelette, beef tapa, pork chorizo ☺️ all good too! 👍
🌹This is exact how I’m gonna cook mine except my egg will be fried crispy not boiled. Love this, thanks🤗
Thank you so much 😊
What do you mean fried like Sunnyside up egg? Or like kwek kwek ?
Den it wld b arroz Ala Cubana if u add fried plantain or banana for turon
...exactly how****
Looks delicious! I think with all the recipes in your arsenal now, you can open a yatai or a food truck and introduce Filipino food to your fellow compatriots lol. Moreover, Filipinos living and working in Japan could try your creations and feel a little less homesick. 🙂
Fantastic. That's the way I like it, exactly the way I cook it. Awesome Hiro, you nailed it. 👍
This is my favorite dish. If you have left over, it taste amazing if you turn it into omelette.
for me, those raisins are essential in this dish simply because they add enough sweetness to balance the saltiness. i've been following your videos for a while now and i must say i learn a lot especially those Japanese dishes. good job and thank you!
Mabuhay! Love love your videos 🙂
Thank you so much!
This is one of my fave dish called picadillo or menudillo. We add some hotdogs and like what you did no tomato sauce. We replace it by adding anatto powder or oil. Gives nice color and flavor too.
I like this dish. I often order this dish when I was in college at a restaurant near my university.
One of my go-to dishes when I don't feel like eating anything else in the carinderia. When I make it I dice the veg small so it's a lot of prep work (I like a lot of veg, more than the proportion of meat) even if it's fast and easy to cook.
Pork Giniling is also good when you add a few sliced red chilis!
It's also our favorite! ❤️
Sarap! 😋
You must try "Laeng" taro leaves with coconut milk.
Delicious.
It's also best with pineapple tidbits we also called that dish, menudillo.
Quail eggs are common in Filipino supermarkets, but we still use chicken eggs because I ain't buying quail eggs just to use in giniling. XD Chicken eggs go a long way in our household for 'tortang talong' (eggplant fritter), cardillo (egg drop soup with fried fish), omelette with pork and beans (favorite breakfast), Egg Giniling (leftover giniling is mixed with egg and fried into an omelette), arroz caldo (flavorful rice congee) with egg, kwek kwek (battered hard boiled eggs, fried) and much more. XD
It's very nutrition and you always keep coming because of it's delicious. 😋
Wow, sarap....
Hello! If you ever make giniling again, I suggest you add/ season it with taco seasoning. That’s my mom’s secret ingredient and everyone loves her giniling. Thank you for cooking Filipino again. I wish you and your wife well
That’s a nice idea! I thought pork giniling would go well with tortillas 😊
@@HiroFoodinJapan yes it is indeed good for tortillas. I eat it that way. :)
@@HiroFoodinJapan It's essentially the Mexican Picadillo. It's one of the fillings you can ask for whenever you buy a taco from a taco joint in Texas.
that giniling guisado is the bomb! 99% pinoy... only sake was added! i want to try with sake too!! thanks Hiro san!! please do Pork Humba!
I'm Filipino from Texas and that's actually the Mexican Picadillo. If you've access to Mexican tortilla and salsa, it's better eaten with tortilla and salsa Verde instead of rice.
1:00 I make cracks straight from top to bottom and then peel from there
When I cook giniling, I usually put pineapple juice and tidbits. It adds another dimension of flavor. You can try this next time. 😊