Wow! You're such an openminded eater! Not everyone would appreciate Kare-Kare the first time they try it. That you get why we Filipinos love it and being able to articulate the nuances of the dish is amazing!
Had you been on live, I'd tell you to grab the empanadas at red ribbon. They were such a hit when they were introduced decades ago and it took about 3 decades before Filipinos had enough of them. They were always sold out. Super great tasting. You did really well on the amount of shrimp paste on top of each bite of Kare Kare. Just enough to lift the dish and not overpower it. The lemon juice she gave you is for the tinola. We mix fish sauce and chilis with it. That's the condiment for the tinola. You're not a voracious eater. Almost all Filipinos order extra rice because one is never enough. Ensaymada is best eaten heated.
Empanadas are not Exotic! The Latinos have empanadas everywhere and it is more cultural than it is in the Philippines. People in America who are not ignorant of Colombia, Argentina or Mexico are not going to look for Empanada in some Asian bakeshop.
@@eduardochavacano u idiot. I didn't say go buy a Philippine empanada. It is a world renowned product. What I said was try "red ribbon empanadas" because a Filipinos have enjoyed that for decades." It is a specialty of that store. what a jerk!
Tinola, Kare Kare and bagoong sauce which has a small shrimps my saliva is coming out watching you eating our food. Soon I will be home I wanna cook this food of ours. With lots of ginger
WATCHING FROM THE NETHERLANDS. HAPPY TO SEE YOU EATING FILIPINO FOODS. When you go to the Philippines yoy can it all without hesitant thank you for loving our foods.
@@unculturedtravel try dinuguan ( blood stew-my favorite) with rice. i usually put a little sukang pinakurat.soooo good... if they have pinakbet (vegetables mixed) that is great with bagoong and rice.
Love how you've just dived into the deep end in this series eating Filipino food. [I just sub'd] You may need a guide too to help you through some of the backstory on the cuisine like connections to the rest of Asia (lumpia) , Spain (ensaymada is derived from ensaïmada), Mexico (Sayote or chayote in Mexico), and circa WW2 American culture (SPAM, banana ketchup). But definitely great that you have an open mindset. Cheers
@@unculturedtravel During WWII there was a shortage of tomatoes but a MASSIVE stockpile of bananas, and so they used bananas for ketchup instead. It's why Filipino spaghetti uses banana sauce (making it sweeter than the tomato based sauces) and why banana sauce is used in place of ketchup. The Philippines is incredibly diverse, likely due to the archipelagos and having many different native groups and obviously colonization/trade partners in Europe, the Americas, and the rest of Asia. It's to a point where almost every region cooks even traditional dishes much different. You're doing great, I think many people would say Filipino food is under-represented in western countries, and so things like Filipino-fusion food tends to be more popular among non-Filipinos, but you're willing to jump straight in and try traditional dishes, even going out of your way to ask if there's a certain way to eat dishes. Keep doing you, this is great stuff!
You gotta have Kare Kare properly with the oxtail, and if you love a bit of spice like me, put cut-up chilli on the shrimp paste. Also that ube/cheese combination is also great as an ice cream. Foreigners find it weird, but it is very normal to Filipinos.
I miss kare-kare so much.. btw, every soup base dish in Philippines is always accompanied by Patis (fish sauce) with calamansi and chilies to add that sharp and refreshing saltiness to it, we put the broth to the rice put veggies and meat then add the Fish sauce to that perfect bite... for every grilled protein you will just replace the fish sauce with either vinegar or soy sauce, then chilies and calamansi...
Not necessArily! you are just trying to make the soup more exotic! Thai and Vietnamese people have superior fish sauces and is more present in their cuilinary culture. Be more secure of your own culture so you wont keep resorting to fabricating trivia. Fish sauce is not cheap. Which is why in most places where people eat, they only put soy sauce and vinegar.
@@eduardochavacano and I'm not fabricating trivia, this is just how we do it here in the Philippines, every carinderia and household have patis as a seasoning or condiments..
I love love love that you ate the Kare Kare with the shrimp paste. So many other RUclipsrs miss out on this dish because the shrimp paste scares them. 😆😆😆 I'm now a subscriber. 👍👍👍
@@unculturedtravel some people add a little bit of patis (a fish sauce), but other than that, the shrimp paste is the thing that really makes the dish whole. A little bit goes a loooong way. 😊 It's a must with Kare Kare.
kare kare is 1 of my favourite filipino dish & higadilo. sago gulaman is my favourite drink. ensaymada halo-halo & leche flan are my favourite desserts. all usually my mum cooking ever since we were raised australia we hardly went to filipino restaurants much since she can cook them at home & rather try other cuisines & only went when family or friends invited us
one thing you should know. if you order a soup based viand, 2nd dish should be fried or dry. i.e tinola and fried fish or pakbet with fried pork. spaghetti always comes with fried chicken. and when you eat noodles,its okay to use the fork instead of the spoon.
Here in the Philippines, we usually add green papaya and chili leaves instead of chayote for the Tinola. Kare-Kare has pechay, string beans, eggplant, gabi (taro), banana heart (puso ng saging)
Caldereta is the name of a tomato based preparation that is limited to beef and goat meat and other game. A similar tomato based preparation, "Afritada" is the name we call these preparation made from fowls and pork. Due to its close similarities they sometimes are called caldereta.
If you haven't tried pinakbet, inasal, letson, sisig, igado, hope you try it next. For the drinks or desserts try sago't gulaman, saging con yelo, mais con yelo, 😊😊😊 Thank you so much for loving Filipino foods. More subscribers and viewers on your channel sir. God bless
Lol. I screamed when I saw you have Mogu-Mogu as drinks coz I also have Mogu-Mogu now and I'm eating adobo and rice. Jaja. It's not really Filipino drink but it's really famous back in the Philippines. So happy to find your channel, keep the videos coming. New subbie here. ❤️
I'm not quite sure what the lemon was for but maybe it's to make a sauce (like the calamansi soy sauce) or even mix it with fish sauce (patis) and it can be a dipping sauce for the chicken in the tinola. I even use a dipping sauce for the already sour sinigang so I guess there are people out there who like it really sour. The bottled kalamansi you saw is actually for juice (concentrated) already mixed with honey/sweetener. Just pour a few tablespoons into a glass of water and ice. Or into hot water to make into tea. You can even boil some ginger into tea (salabat) and add a few tbsp of this to make it sweet and citrusy. Add: Though it looks like sayote (chayote), tinola actually uses green papaya (unripe papaya).
@@unculturedtravel i prefer tinola with green papaya but others use sayote if they prefer it or if it's more easily available. most typical prep of sayote is just sauteed with garlic and onion, maybe with tomato.
maupay nga gab i, sir...i 💗 how you appreciate our filipino food. nxt time pls try our adobong kangkong, ginisang pechay in hot & spicy tuna and paksiw or pritong galunggong...you will definitely 💓 it with maja blanca in with corn & sago as your dessert. big 💗 from tacloban city, 🇵🇭.
Nice..I should be visting that restaurant, in the next few days. It is funny that I worked in the next town named Dumont, and never went to this joint.
Local Karinderya (Eatery) are like that so that you know what the food looks like and what you're eating, it's a thing here in the Philippines. You see what you eat hehe. Only the fancy restaurants and fastfood have pictures of their food displayed. Also kudos of finding RED RIBBON, you're the only food blogger I've seen so far to tackle their menu. Their choco-roll cake is the nile! Fun fact: RED RIBBON is actually owned by JOLLIBEE, so it doesn't get more filipino than that hehe
@@unculturedtravel yes, the triple choco-roll if you snag one. I dunno if they have it your area but they got a bunch of cheese-themed breads like the Ensaimada, moist cake, Mamon cheese/ube cake...the various cake rolls--anything ube, chocolate or mocha flavored is great with RR.
I suggest try the veggies they are also good and match it with fish then make a dip either with fish sauce or soy sauce then calamansi and also put in pepper the red one.
New sub so interested in what started you on your Filipino food journey. Unlike most southeast asian cuisine, Filipino food is generally savory - we like to have very tasty food you can eat as is. Dipping sauces or side dishes provides the icing tho. Pampanga is touted as the culinary capital of the Phils. The residents are called Kapampangans and the dialect is also called Kapampangan. Derived from the root word pangpang which means riverbank due to the tributaries of the Pampanga River criscrossing a generally flat land. Ensaimada is a sweet brioche bread generally topped with butter, sugar smothered in cheese. I personally make toppings in cashew praline, almonds and a sharp cheese called Quezo de Bola similar to edam cheese. Fillings can range the gamut of savories, jams, yams, custard.
Wow, so informative thank you for this detailed history! You had my attention at "cashew praline, almonds and a sharp cheese called Quezo de Bola" now I need to find this cheese. If you go to the Philippines I'd like to visit Pampanga! I got hooked on Filipino food because many of the techniques and ingredients are very unique. From blood to bile to all the fermentation the depth of flavor and variety is astonishing. I grew up working as a chef so I find the history and technical side of the food very interesting! What dish do you recommend I explore next?
@@unculturedtravel Filipino food is as diverse as the regions and islands comprising it. Adobo touted as the national dish has many versions per region. Up north its cooked usually dry without soy sauce. They also have a healthy mixed veg dish called pinakbet traditionally cooked with fish bagoong (vs the shrimp paste you've had). In the Southern Phils, they have a nice fish dish called Kinilaw very similar to Ceviche. Sinigang version also varies per region depending on the available souring agent and the type of meat/protein used. And there's the 4 Spanish influenced dishes that are cooked in the same tomato based process: Menudo with pork and liver, Mechado with rolled beef stuffed with pork fat, Afritada with fried pork/chicken, Caldereta with beef and spices. Then there are the coconut milk infused dishes - Bicol Express, Laing, Chicken curry. Even adobo can be cooked with coconut milk. And its only the tip of the iceberg. And you haven't seen yet the diff dessert dishes we hv to offer.
Natives of Pampanga are called Kapampangans. Their language is likewise called Kapampangan. Ube and upo are pronounced as oo-beh and oo-poh. Ube is purple yam while kamote is sweet potato. Bagoong is also good for unripe mangoes.
@@unculturedtravel can't think of any other fruit where bagoong is used but bagoong is likewise used for pinakbet and salt could also be placed on sour mango.
@@unculturedtravel only other thing I can think of is jicama (aka singkamas). and that's for bagoong alamang (shrimp paste), not bagoong isda (fermented anchovies)
@@unculturedtravel Dry Food is for Breakfast , and With soup in afternoon , In evening Just a little Bit of rice And Meat . Dont eat to much in evening To avoid Overweight . Filipino Foods is most of Carbohydrates .
@@unculturedtravel turo-turo is a method of showing the actual food available( a good way to avoid the expectations vs reality scenarios 😉) instead of giving you a menu book, yes its popular all over the Philippines, usually it can be found in carinderias- street side eateries, or evenl in foodcourts in malls.
@@unculturedtravel pinipig is used in almost all dessert that you need texture because of its being crunchy. The unroasted pinipig its prepared to make special rice cakes or made to sweet porridge.
Unless the tinola is well seasoned, she should have given you patis since you asked for sauce to go with what you ordered. Reg the the tinola, yes there is a ton of ginger in that. You could see them, they’re yellow and julienne sliced. Vinegar - not sure why she gave you that lol. It doesn’t go with anything. The calamansi in a bottle, that’s a concentrate usually mixed with tons of sugar or honey. Put about a teaspoon or two in a glass of water then drop some ice👍🏼. Not to be mixed with soy sauce when it’s bottled like that.
Really hoping your channel to grow. You should try "Pork Sisig" and "Beef Bulalo" those two are the more popular dish here in the Philippines, if you could find it.
Literally when was young , food. Food Fall catch no second minutes run still food to eat almost my friend pal said classmate " well still right. I love kuya( brother
Fyi :) bananaque is not GRILLED BANANA it is deep fried with sugar..until it is caramelized.. then when banana is cooked and the sugar caramelized it is then skewed on to the barbecue stick :)
Our grandmothers during the olden days never used peanut butter to make kare-kare instead they painstalingly ground the peanuts and use mortal aand pesel to grind the peanut with fried bigas(bigas is uncooked rice). they mix the bigas and peanut and turn it into sauce using atsuete(atsuete is like a vegetable used for coloring) Immagine the peanut and rice together taste kinda bland thats why the role of the bagoong(shrimp paste) brings the salty taste to the food. Kare-kare I advise it to be heated before eating so as to enjoy the food better.
@@unculturedtravel not much bec we now live in a world of "instant" that is why the idea of using peanut butter wSas born. Some houses maybe still use the old fashioned way. Visit the Philippines 🇵🇭
You should try our fresh lumpia, sisig, asado, binagoongan...for drinks ask if they have gulaman ( sweet drink with boba and jelly)...rice cakes comes in different varieties.... Btw , Pampanga is the culinary center of the Philippines...
@@unculturedtravel fresh lumpia is usually palm heart (could also have a bit of shrimp, carrot, green beans, a bit of lettuce) wrapped in a crepe-like wrapper served with a sweet, garlicky sauce. it's called fresh because it isn't fried. fried lumpia is usually filled with mung bean sprouts and other veg, sometimes with ground pork. fried lumpia is eaten with vinegar.
@@unculturedtravel in the Philippines specially in central and southern regions they use almost all freshly caught fish for kinilaw or ceviche but the most common now are tanigue(spanish mackerel) and tuna. There are many ways it is prepared but my favorite is with freshly pressed coconut milk. The fish is first marinated in vinegar for 15-20 minutes then the vinegar is pressed out and replaced with the coconut milk. The vinegar to used with this is the coconut vinegar.
that calamansi is concentrated and is meant for drinking, not to be added to condiments. add 2-4 tbsp of it to a glass of ice cold water for a refreshing drink.
@@unculturedtravel the calamansi concentrate is sweet we don't use it on condiments. the juice from the freshly squeezed calamansi is the one we use on condiments and on dishes like sisig, pancit, etc. i know you know that based on some of your videos i've watched. some women in the philippines actually use fresh and pure calamansi juice to whiten their skin.
It very rare to see an real carenderia serving what looks like authentic Filipino food in the US. This one looks like the video was filmed in a city or town in the Philippines. And it nice how the food attendant didn’t sound like she had hype the food items. The variety is impressive. But it seem like only the Kare Kare was interesting. The meat of the Kare Kare should be from the Ox tail and the stomach linning, which is called Towel because it looks like towel. In some places in North Philippines the Raw Shrimp paste used for that is Too Fishy and Pink as barbie.
Wow! You're such an openminded eater! Not everyone would appreciate Kare-Kare the first time they try it. That you get why we Filipinos love it and being able to articulate the nuances of the dish is amazing!
You are a Filipino the way you love our foods 👍
Haha thank you! What is a good Filipino vegetable dish to try?
@@unculturedtravel pakbet/pinakbet, ginataang gulay
Can't wait for this channel to grow! Much love from PH!
Thank you! What Filipino dish should I try next?
Try sopas and aroz caldo for cold weather.🙂
@@unculturedtravel THIS IS YAM - IT 'S WAY BIGGER THAN SWEET POTATO AND WEIGHS 2-4 POUNDS EACH. ruclips.net/video/pGUyUnONUj0/видео.html
I love how open minded you are. Quite refreshing! Thank you for the awesome content!
I'm glad you like Pilipino foods and you know where to buy them. Have fun!
Thank you! What should I try next?
Yummy yummy Kare Kare 🇵🇭👍🇵🇭
Such a satisfying dish! What do you like to eat with it?
Had you been on live, I'd tell you to grab the empanadas at red ribbon. They were such a hit when they were introduced decades ago and it took about 3 decades before Filipinos had enough of them. They were always sold out. Super great tasting.
You did really well on the amount of shrimp paste on top of each bite of Kare Kare. Just enough to lift the dish and not overpower it. The lemon juice she gave you is for the tinola. We mix fish sauce and chilis with it. That's the condiment for the tinola.
You're not a voracious eater. Almost all Filipinos order extra rice because one is never enough.
Ensaymada is best eaten heated.
Empanadas are not Exotic! The Latinos have empanadas everywhere and it is more cultural than it is in the Philippines. People in America who are not ignorant of Colombia, Argentina or Mexico are not going to look for Empanada in some Asian bakeshop.
@@eduardochavacano u idiot. I didn't say go buy a Philippine empanada. It is a world renowned product. What I said was try "red ribbon empanadas" because a Filipinos have enjoyed that for decades." It is a specialty of that store. what a jerk!
So many great tips! What else is good at red Ribbon?
I wonder which latin country originally came up with the empanada, that would go waaaaaaaay back :)
@@unculturedtravel cakes. But idk really. Not much of a sweet tooth. Lol Mango cakes maybe?
Tinola, Kare Kare and bagoong sauce which has a small shrimps my saliva is coming out watching you eating our food. Soon I will be home I wanna cook this food of ours. With lots of ginger
It was all delicious!
Love kare kare and tinola. Especially during a chilly day, tinola is always a comfort dish.
It's so healthy!
Watching you guys from Miamisburge, Ohio USA. Originally from Davao City, the Philippines. Awesome! You love our delicious food and dessert too
Thank you! Are there any filipino restaurants in Ohio?
WATCHING FROM THE NETHERLANDS. HAPPY TO SEE YOU EATING FILIPINO FOODS. When you go to the Philippines yoy can it all without hesitant thank you for loving our foods.
Awesome! Where should I go in the Netherlands?
now that is my favourite filipino store you visited
Such a great spot, what ingredient or product do you recommend?
@@unculturedtravel try dinuguan ( blood stew-my favorite) with rice. i usually put a little sukang pinakurat.soooo good... if they have pinakbet (vegetables mixed) that is great with bagoong and rice.
Love how you've just dived into the deep end in this series eating Filipino food. [I just sub'd] You may need a guide too to help you through some of the backstory on the cuisine like connections to the rest of Asia (lumpia) , Spain (ensaymada is derived from ensaïmada), Mexico (Sayote or chayote in Mexico), and circa WW2 American culture (SPAM, banana ketchup). But definitely great that you have an open mindset. Cheers
Wow! This sounds so interesting, please explain the Banana Ketchup connection I was wondering that!
@@unculturedtravel During WWII there was a shortage of tomatoes but a MASSIVE stockpile of bananas, and so they used bananas for ketchup instead. It's why Filipino spaghetti uses banana sauce (making it sweeter than the tomato based sauces) and why banana sauce is used in place of ketchup. The Philippines is incredibly diverse, likely due to the archipelagos and having many different native groups and obviously colonization/trade partners in Europe, the Americas, and the rest of Asia. It's to a point where almost every region cooks even traditional dishes much different. You're doing great, I think many people would say Filipino food is under-represented in western countries, and so things like Filipino-fusion food tends to be more popular among non-Filipinos, but you're willing to jump straight in and try traditional dishes, even going out of your way to ask if there's a certain way to eat dishes. Keep doing you, this is great stuff!
Another beautiful video thanks keep vlogging God bless
Thank you!
Kare-kare is my most favorite dish from the Philippines 😊🎉❤
Do you like it with Oxtail?
You gotta have Kare Kare properly with the oxtail, and if you love a bit of spice like me, put cut-up chilli on the shrimp paste.
Also that ube/cheese combination is also great as an ice cream. Foreigners find it weird, but it is very normal to Filipinos.
Woa, will try with oxtail! Wait how would you eat the ube/cheese combo with ice cream? Like just slather on top? Sounds awesome!
@@unculturedtravel ube and cheese ice cream.
@@unculturedtravel ube and cheese ice cream is eaten just like any other ice cream. you might be able to find a tub at your local filipino store.
what an amazing guy,all Filipino foods and im getting hungry.
They are all so tasty!
I miss kare-kare so much.. btw, every soup base dish in Philippines is always accompanied by Patis (fish sauce) with calamansi and chilies to add that sharp and refreshing saltiness to it, we put the broth to the rice put veggies and meat then add the Fish sauce to that perfect bite... for every grilled protein you will just replace the fish sauce with either vinegar or soy sauce, then chilies and calamansi...
Not necessArily! you are just trying to make the soup more exotic! Thai and Vietnamese people have superior fish sauces and is more present in their cuilinary culture. Be more secure of your own culture so you wont keep resorting to fabricating trivia. Fish sauce is not cheap. Which is why in most places where people eat, they only put soy sauce and vinegar.
@@eduardochavacano sorry but I'm just telling how we do it as a Filipino.
@@eduardochavacano and I'm not fabricating trivia, this is just how we do it here in the Philippines, every carinderia and household have patis as a seasoning or condiments..
@@kashmir0702 I can vouch for the use of patis or fish sauce in the Philippines, it’s not fabricated.
Thank you for the details, what dish should I try next?!
wow kare kare is so good, my friend
It was delicious! What is another Filipino dish using Peanut Butter?
I just came across your channel today. I subscribed right away. I enjoy watching your food adventures. Mabuhay! (Long live!)
Pinoy food is awesome delicious
I really enjoyed watching your videos all the filipino diners that you've been through has that unique filipino vibe even how the foods are presented
Congrats 10k subscriber na🤩
This channel is a legend in the making.
philippines food is an adv. 🏝 nver disappoints
It's delicious, what is another type of food you like?
Ooooooooooooo BEH my friend. Love how you’re trying. I really appreciate you trying my culture
Acquiring Filipino taste at its best! Tinolang manok is good for those feeling under the weather especially rainy season!
Yes! It is so healthy with all that ginger! What is another soup to try?
@@unculturedtravel please try Bulalo!
I love love love that you ate the Kare Kare with the shrimp paste. So many other RUclipsrs miss out on this dish because the shrimp paste scares them. 😆😆😆 I'm now a subscriber. 👍👍👍
It was so delicious, what else do Filipinos add to Kare Kare?
@@unculturedtravel some people add a little bit of patis (a fish sauce), but other than that, the shrimp paste is the thing that really makes the dish whole. A little bit goes a loooong way. 😊 It's a must with Kare Kare.
AS THE SAYONG GOES WHEN YOU DROPPED SOMETHING ITS STILL GOOD AS THE GERMS RUN AWAY .....
New subscriber here in Philippines
Thank you! What food should I eat next?
Im a Filipino and you found the perfect restaurant kapampangans are good cooks that is why it taste so good.
Everyone says this! Is this the very "foodie" region of the Philippines?
it seems many restos abroad are owned by mostly kapangpangans!
kare kare is 1 of my favourite filipino dish & higadilo. sago gulaman is my favourite drink. ensaymada halo-halo & leche flan are my favourite desserts. all usually my mum cooking ever since we were raised australia we hardly went to filipino restaurants much since she can cook them at home & rather try other cuisines & only went when family or friends invited us
Thank you for sharing! This all sounds mouthwatering, is higadilo the same as igado?
Kare-Kare is one of my favorites. :) And I like Mogu-mogu :D I havent had Ube Ensaimada.. just the regular cheese one. cool
Kare-Kare is so good!!!!
@@unculturedtravel 💝
Lemon juice put a little bit of fish sauce and dip the tinola or put the sauce in your rice hehe
What an idea! I will try! What is this called?
Thanks for loving filipino food
It's easy, it is so delicious. What dish should I try next?
@@unculturedtravel filipino bread pandesal
Thank you so much!
Thank you for watching! What dish should i try next?
Kare Kare is good
It is a very comforting dish! What other Philippine dishes have peanut butter?
That's the one know.From las vegas
I Loved Ensaimada for breakfast with coffee ☕️ 🤤 drooling here.
Haha everyone says it is best with coffee! Thank you for taking the time to comment!
Tinola is mated with patis/fish sausage and kalamansi with chili.
Thank you for this tip!
You are fun to watch I feel so full with U ! ❤❤❤✌👍👍😊😊😊
I hope we have also Red Ribbon here in Kuwait 🇰🇼 I missed all Filipino Foods.
What is a dish from Kuwait you enjoy? I would love to know!
i love your content dude keep it up!
Thank you! What dish should It try next?
one thing you should know. if you order a soup based viand, 2nd dish should be fried or dry. i.e tinola and fried fish or pakbet with fried pork. spaghetti always comes with fried chicken. and when you eat noodles,its okay to use the fork instead of the spoon.
Subscribed bcoz of my Favorite Kare-kare and bagoong. Haha 😂👍
Thank you! Both Kare-Kare and Bagoong are delicious! What is another dish you recommend?
Here in the Philippines, we usually add green papaya and chili leaves instead of chayote for the Tinola. Kare-Kare has pechay, string beans, eggplant, gabi (taro), banana heart (puso ng saging)
Caldereta is the name of a tomato based preparation that is limited to beef and goat meat and other game. A similar tomato based preparation, "Afritada" is the name we call these preparation made from fowls and pork. Due to its close similarities they sometimes are called caldereta.
Ok so if chicken or pork, it is "Afritada"? Thank you!
You've come to the right place. Kapampangan food is great food, original home of sisig.
And that style of diner is called turo turo-point point.
Thank you! What other dishes are from that region?
Hey nothing compares even with our culture here. :) the best ever food and best ever people!
keep it up.. or might visit the country to have the full experience. this didn't even scratch what philippines can offer you my friend
Thank you! What is your favorite part of the Philippines to visit?
If you haven't tried pinakbet, inasal, letson, sisig, igado, hope you try it next. For the drinks or desserts try sago't gulaman, saging con yelo, mais con yelo, 😊😊😊 Thank you so much for loving Filipino foods. More subscribers and viewers on your channel sir. God bless
Lol. I screamed when I saw you have Mogu-Mogu as drinks coz I also have Mogu-Mogu now and I'm eating adobo and rice. Jaja. It's not really Filipino drink but it's really famous back in the Philippines. So happy to find your channel, keep the videos coming. New subbie here. ❤️
I'm not quite sure what the lemon was for but maybe it's to make a sauce (like the calamansi soy sauce) or even mix it with fish sauce (patis) and it can be a dipping sauce for the chicken in the tinola. I even use a dipping sauce for the already sour sinigang so I guess there are people out there who like it really sour.
The bottled kalamansi you saw is actually for juice (concentrated) already mixed with honey/sweetener. Just pour a few tablespoons into a glass of water and ice. Or into hot water to make into tea. You can even boil some ginger into tea (salabat) and add a few tbsp of this to make it sweet and citrusy.
Add: Though it looks like sayote (chayote), tinola actually uses green papaya (unripe papaya).
Thank you for this info! Interesting about the green papaya! What dish uses sayote typically?
@@unculturedtravel i prefer tinola with green papaya but others use sayote if they prefer it or if it's more easily available. most typical prep of sayote is just sauteed with garlic and onion, maybe with tomato.
Yummy 😊miss Kare~kare with shrimp paste a lot!🙏
maupay nga gab i, sir...i 💗 how you appreciate our filipino food.
nxt time pls try our adobong kangkong, ginisang pechay in hot & spicy tuna and paksiw or pritong galunggong...you will definitely 💓 it with maja blanca in with corn & sago as your dessert.
big 💗 from tacloban city, 🇵🇭.
Wow many dishes I have not heard of! I googled adobong kangkong! I hope I can find it and the others!
Nice..I should be visting that restaurant, in the next few days. It is funny that I worked in the next town named Dumont, and never went to this joint.
Totally worth the visit! Is there a restaurant you recommend in that town?
@@unculturedtravel Dumont? Not any that I know of.
Try "the Backyard" which is located in Jersey city's West side
buy that spiced vinegar.. you can dip anything grilled and fried with it!
Yum, is it ever used in desserts?
Watching from Madrid
What is your favorite Spanish dish?
Empanadas
i like eating my tinola with sauce a combination of fishsauce+chili+calamansi...
Thank you for this tip! What is a Filipino soup I should try next?
It’s great to toast that ube ensaymada till it gets a bit of a cheese crust on top.
I now know! What is another good thing to try from Red Ribbon Bakeshop?
@@unculturedtravel mango supreme cake, caramel bar/brownies , beef empanada, arroz caldo (chicken porridge), slices- Yema cake, rocky road. Halo halo.
Local Karinderya (Eatery) are like that so that you know what the food looks like and what you're eating, it's a thing here in the Philippines. You see what you eat hehe. Only the fancy restaurants and fastfood have pictures of their food displayed. Also kudos of finding RED RIBBON, you're the only food blogger I've seen so far to tackle their menu. Their choco-roll cake is the nile!
Fun fact: RED RIBBON is actually owned by JOLLIBEE, so it doesn't get more filipino than that hehe
I love this detail! I will look for choco-roll cake, anything else I should try there?
@@unculturedtravel yes, the triple choco-roll if you snag one.
I dunno if they have it your area but they got a bunch of cheese-themed breads like the Ensaimada, moist cake, Mamon cheese/ube cake...the various cake rolls--anything ube, chocolate or mocha flavored is great with RR.
I suggest try the veggies they are also good and match it with fish then make a dip either with fish sauce or soy sauce then calamansi and also put in pepper the red one.
What are some other popular Filipino vegetables to try and find?
New sub so interested in what started you on your Filipino food journey. Unlike most southeast asian cuisine, Filipino food is generally savory - we like to have very tasty food you can eat as is. Dipping sauces or side dishes provides the icing tho.
Pampanga is touted as the culinary capital of the Phils. The residents are called Kapampangans and the dialect is also called Kapampangan. Derived from the root word pangpang which means riverbank due to the tributaries of the Pampanga River criscrossing a generally flat land.
Ensaimada is a sweet brioche bread generally topped with butter, sugar smothered in cheese. I personally make toppings in cashew praline, almonds and a sharp cheese called Quezo de Bola similar to edam cheese. Fillings can range the gamut of savories, jams, yams, custard.
Wow, so informative thank you for this detailed history! You had my attention at "cashew praline, almonds and a sharp cheese called Quezo de Bola" now I need to find this cheese. If you go to the Philippines I'd like to visit Pampanga!
I got hooked on Filipino food because many of the techniques and ingredients are very unique. From blood to bile to all the fermentation the depth of flavor and variety is astonishing. I grew up working as a chef so I find the history and technical side of the food very interesting! What dish do you recommend I explore next?
@@unculturedtravel Filipino food is as diverse as the regions and islands comprising it. Adobo touted as the national dish has many versions per region. Up north its cooked usually dry without soy sauce. They also have a healthy mixed veg dish called pinakbet traditionally cooked with fish bagoong (vs the shrimp paste you've had). In the Southern Phils, they have a nice fish dish called Kinilaw very similar to Ceviche. Sinigang version also varies per region depending on the available souring agent and the type of meat/protein used. And there's the 4 Spanish influenced dishes that are cooked in the same tomato based process: Menudo with pork and liver, Mechado with rolled beef stuffed with pork fat, Afritada with fried pork/chicken, Caldereta with beef and spices. Then there are the coconut milk infused dishes - Bicol Express, Laing, Chicken curry. Even adobo can be cooked with coconut milk. And its only the tip of the iceberg. And you haven't seen yet the diff dessert dishes we hv to offer.
Buffet style always
Yes, it's the best! What is a dish you suggest trying?
Love lots from philippines
kare kare shrimp paste
tinola - fish sauce with chili or fish sauce with calamansi and chili
Yum, thank you! What is the most popular chili in the Philippines?
@@unculturedtravel we called it "siling labuyo"
@@unculturedtravel you can always ask for a chili and condiments its free dont be shy to ask
You should try crispy Pata and chicharone bulaklak, and dinugoan.
On the hunt for Crispy Pata, what would you eat it with?
Happy to tour you around if you're in the area or even in Queens NY. Would like to help out on your culture video.
Where is your favorite spot?
Natives of Pampanga are called Kapampangans. Their language is likewise called Kapampangan.
Ube and upo are pronounced as
oo-beh and oo-poh. Ube is purple yam while kamote is sweet potato. Bagoong is also good for unripe mangoes.
I want to try Bagoong on unripe mangoes! What other fruits do people put Bagoong on?
@@unculturedtravel can't think of any other fruit where bagoong is used but bagoong is likewise used for pinakbet and salt could also be placed on sour mango.
@@unculturedtravel only other thing I can think of is jicama (aka singkamas). and that's for bagoong alamang (shrimp paste), not bagoong isda (fermented anchovies)
The lemon juice u got it goes with the tinola.. u squeeze sili labuyo on the lemon juice( calamansi) and add fish sauce :)
I think tinola and caldereta are on top of my list. But for breakfast, sweet sausage, lunganisa with eggs and garlic rice will definitely make my day.
All delicious, do people ever eat lunganisa for dinner or mostly breakfast?
@@unculturedtravel Dry Food is for Breakfast , and With soup in afternoon , In evening Just a little Bit of rice And Meat . Dont eat to much in evening To avoid Overweight . Filipino Foods is most of Carbohydrates .
red ribbon feels like home
I always thought the bagoong would be a dealbreaker for people trying out Kare Kare for the first time
i like your thumbnail here on this vid
Masha’Allah wow 🤩 they have Banana cue and banana fritters. I missed all those bananas.
Yes I should have tried them! Next time.
As someone who lives in Bergenfield. every Saturday morning I go to the place on bedford Avenue for Adobo chicken..unfortunately didn't go there uce
The lunch counter style is called turo-turo it means point-point because you get to see what you like and point at it 🙂
I love this tip! Is turo-turo the most popular style restaurant in Manila and other cities or sit down?
I love this tip! Is turo-turo the most popular style restaurant in Manila and other cities or sit down?
@@unculturedtravel turo-turo is a method of showing the actual food available( a good way to avoid the expectations vs reality scenarios 😉) instead of giving you a menu book, yes its popular all over the Philippines, usually it can be found in carinderias- street side eateries, or evenl in foodcourts in malls.
Pinipig is green glutinous rice its pealed and pressed like oats and then pan roasted. No sugar added.
Thank you! What other desserts is it used on?
@@unculturedtravel pinipig is used in almost all dessert that you need texture because of its being crunchy. The unroasted pinipig its prepared to make special rice cakes or made to sweet porridge.
Unless the tinola is well seasoned, she should have given you patis since you asked for sauce to go with what you ordered.
Reg the the tinola, yes there is a ton of ginger in that. You could see them, they’re yellow and julienne sliced.
Vinegar - not sure why she gave you that lol. It doesn’t go with anything.
The calamansi in a bottle, that’s a concentrate usually mixed with tons of sugar or honey. Put about a teaspoon or two in a glass of water then drop some ice👍🏼. Not to be mixed with soy sauce when it’s bottled like that.
Thanks for the tips! So which calamansi is mixed with soy? The non-concentrate?
@@unculturedtravel the fresh fruit! i haven't seen any unsweetened bottled calamansi but that would work if you can find it
Thanks my man, you like our Filipino food, come and visit Philippines someday, u try Bulalo!
I tried some Bulalo in a recent video! So delicious, thank you! What should I try when I visit the Philippines one day!
@@unculturedtravel try the taro leaves with coconut milk called laing with gata and paksiw na PATA! Pork with soy sauce, vinegar, banana flower!
Really hoping your channel to grow. You should try "Pork Sisig" and "Beef Bulalo" those two are the more popular dish here in the Philippines, if you could find it.
Thank you! I will look! Do you have a favorite Filipino salad?
I do, it's called ''ensaladang pako'' it's a mixture of young fern leaves, red onions, tomato, pepper, salted eggs, calamansi.
Soon u will be " Canadian chef specialising on Filipino food" that would be very interesting !!!
in the Philippines.... when you drop some food on the ground and picked it up, there's a saying..... "wala pang 5 minutes!" 😁
Haha is that really a saying? In North America it's the "5 second rule" :)
Try Mongo(balatong) on Friday, it is always serve on a Friday. Traditjon
yes that's sayote in the tinola soup with ginger.
Literally when was young , food. Food Fall catch no second minutes run still food to eat almost my friend pal said classmate " well still right. I love kuya( brother
Haha thank you for sharing!
Shrimp paste (bagoong) is best when eaten together with green (sour) mangoes. Salty and sourness complements each other.
It's an upgrade style of karenderya here in the Philippines.
earlier i wanted halo halo after watching your video earlier. now i am also craving for tinola. LOL. this is a punishment!! hahaha
Haha sorry! Tinola felt like ther perfect soup for when you're not feeling well! What is another Filipino soup I should try?
Fyi :) bananaque is not GRILLED BANANA it is deep fried with sugar..until it is caramelized.. then when banana is cooked and the sugar caramelized it is then skewed on to the barbecue stick :)
Try Laing, Bicol express, beef pares,
Our grandmothers during the olden days never used peanut butter to make kare-kare instead they painstalingly ground the peanuts and use mortal aand pesel to grind the peanut with fried bigas(bigas is uncooked rice). they mix the bigas and peanut and turn it into sauce using atsuete(atsuete is like a vegetable used for coloring) Immagine the peanut and rice together taste kinda bland thats why the role of the bagoong(shrimp paste) brings the salty taste to the food. Kare-kare I advise it to be heated before eating so as to enjoy the food better.
Woa, this is such interesting history, Thank you for sharing! In the Philippines can you still find it made like this?
@@unculturedtravel not much bec we now live in a world of "instant" that is why the idea of using peanut butter wSas born. Some houses maybe still use the old fashioned way. Visit the Philippines 🇵🇭
@@unculturedtravel yes, if the cook is finicky and traditional
you may know atsuete/achuete/achiote as annatto
Wow magaling mag english si ate
Haha thank you for commenting, what does this translate to?
You should try our fresh lumpia, sisig, asado, binagoongan...for drinks ask if they have gulaman ( sweet drink with boba and jelly)...rice cakes comes in different varieties.... Btw , Pampanga is the culinary center of the Philippines...
Thank you for these suggestions! Does "Fresh Lumpia" mean fresh fried or is the wrapper actually fresh?
@@unculturedtravel fresh lumpia is usually palm heart (could also have a bit of shrimp, carrot, green beans, a bit of lettuce) wrapped in a crepe-like wrapper served with a sweet, garlicky sauce. it's called fresh because it isn't fried. fried lumpia is usually filled with mung bean sprouts and other veg, sometimes with ground pork. fried lumpia is eaten with vinegar.
When you get to the Philippines, you should try our kinilaw, its a raw fish preparation similar to south american ceviche.
Cool! I have been recommended this before! Is there a certain style or fish to look for?
@@unculturedtravel in the Philippines specially in central and southern regions they use almost all freshly caught fish for kinilaw or ceviche but the most common now are tanigue(spanish mackerel) and tuna. There are many ways it is prepared but my favorite is with freshly pressed coconut milk. The fish is first marinated in vinegar for 15-20 minutes then the vinegar is pressed out and replaced with the coconut milk. The vinegar to used with this is the coconut vinegar.
You need fish sous and chilli in TINOLA
Thank you for this tip! Do I add anything else?
that calamansi is concentrated and is meant for drinking, not to be added to condiments. add 2-4 tbsp of it to a glass of ice cold water for a refreshing drink.
nope
@@WeRideFree check it out at 8:40.
Interesting! What other uses?
@@unculturedtravel the calamansi concentrate is sweet we don't use it on condiments. the juice from the freshly squeezed calamansi is the one we use on condiments and on dishes like sisig, pancit, etc. i know you know that based on some of your videos i've watched. some women in the philippines actually use fresh and pure calamansi juice to whiten their skin.
That's a lot of varieties. Have not eaten enseymada in a while. Off to the local bakery.
Enjoy! What Filipino bakery item should I try next?
It very rare to see an real carenderia serving what looks like authentic Filipino food in the US. This one looks like the video was filmed in a city or town in the Philippines. And it nice how the food attendant didn’t sound like she had hype the food items. The variety is impressive. But it seem like only the Kare Kare was interesting. The meat of the Kare Kare should be from the Ox tail and the stomach linning, which is called Towel because it looks like towel. In some places in North Philippines the Raw Shrimp paste used for that is Too Fishy and Pink as barbie.
I heard oxtail is often used! What area of the Philippines does Kare Kare originate from?
i agree. the resto could have been in the Philippines.
For me everything on the shelf are perfect for a zombie apocalypse
Haha Truth.
Finally you found kare-kare and tinola
Both delicious, what should I look for next?
@@unculturedtravel papaitan if you are adventurous enough. It is bile soup. Bulalo, it is a beef soup served with bone marrow.