Some tips to make your Loco Moco. Fry some onion until it’s translucent. Use the brown mushroom gravy instead. Any type of white rice is fine but i prefer calrose/medium grain rice if you cant find jasmine/basmati rice. Enjoy🤙🏽🤙🏽🤙🏽🤙🏽 Shoots
@@Neuronowy Thanks :-) Max at Tasting History talks about Asoefetida/Garum mixtures using the same verbiage Guga uses to talk about MSG so I think it would really be fun on this channel :-)
It's not hard if you have a decent pan? Make sure you have enough oil, keep the heat low so it doesn't cook too quickly and leaves the top raw, and use a spoon to put oil from the bottom of the pan back on top repeatedly.
@@TheAccess1234 Personally I use an electric skillet, crank the heat up, and instantly cook two eggs at a time. Then just fold them. If I want a change I will put some thin jam or ultra caramelized onions on then fold. Granted that is scrambled but whatever.
Guga u have changed my life for the better and made me a better person. I thank you so much for giving me the confidence to cook and make other people happy. Thank you so much !
hey Guga! Fan from Hawaii here, I'd recommend viewers to try and use asian rice (if they are able to get it) for the loco moco because it captures the sauce better and it's a lot better, idk how to really describe it, also use less water if you'd like gravy thicker (my favorite lol). Anyways, this is a great video guga! Love seeing some appreciation to the Hawaiian culture
Loco Moco is the way to go for most first time, not very adventurous non-locals (folks who live Hawai'i). Great introduction to local comfort foods, before getting into the lomi lomi, chicken long rice, pork or fish laulau (Lomi salmon, pipikaula, extra large lilikoi, Squid or chicken lu'au, don't forget the laulau, Beef or tripe stew just to name a few, oh yeah). Big MAHALO to you Guga for sharing one local kine staple.
Since most Hawaiian cuisine is a large melting pot of cultures from the many ethnic field workers that were brought to the island. I would not be surprised if the origin of the name would have something to do “tongue and cheek” with the Spanish translation. Also this is a amazing hearty breakfast you should be eating .
Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)
I am born and raised in Wahiawa Hawaii and a loco moco is my most favorite dish in the world. I shared it with family and friends, I’m sure they will love this episode as I did.
Hell yeah baby finally some Hawaiian food on the channel 😋🤙🏽 us locals from Hawaii love it! Also guga you forgot Mac salad with that loco moco BLASPHEMY 😂🤣
What kind of skillet is that that you fry the egg in? You mention preferring to use nonstick, but that looks like stainless steel. Also, what kind of oil are you using to fry the egg?
This kind of dish exists in many cultures, the Thai have a street dish called Pad Kra Pao, they usually do it with ground pork instead of beef, and they don't make it into a patty. Instead of gravy its your classic asian sauces like soy sauce and oyster sauce, and they obviously put some chilis in the meat. It's cheap, delicious, and simple to make!
for other dishes, you can pimp up that 1st gravy. first, you boil up a good amount of peppercorns don't be shy you are not gonna use them all but more on that later, so, boil your peppercorns until they are soft then add a small spoon of them to the gravy and blend, then last add some of the peppercorns and leave them whole and you are done! the leftover peppercorns you ask? well, fill a small pot with them and add olive oil they will keep for years for whenever you need them and in my house, they go fast.
"I know it does'nt look that good right now, but watch this !!!! "....ti ti ti ti ti......I swear I cannot imagine any other music after that phrase now...My mind feels messed up lol :D
I've heard that the color of the yolk is related to the feed and is not directly an indicator of the quality of the egg. Fancier suppliers change the color of the yolk to indicate more care and signal that they are superior by association. Buy nice quality and enjoy, 'redder' is not 'better'
In a previous video, I believe, he mentions a darker yolk comes from organic well fed chickens usually the expensive eggs in the super market. The dark yolk signifies a good diet and contains a higher nutrient value.
Hey Guga, what kind of egg was in the expensive one? You mentioned getting it at our local store, but we don't know what kind you got! I figured it was probably just free range or organic maybe? Just curious!
I don't know if they are the exact same, but I recently did an A5 wagyu for Valentine's day with pasteurized egg yolk and so I splurged on my eggs. My yolks were orange in color as well. I got Happy Egg Co Heritage Breed Free Range Blue and Brown eggs and they were amazing although ridiculously expensive at $8 a dozen, but to match up with A5 wagyu they were worth it.
For anyone interested in making this, don't feel pressured to make it fancy. Plain white rice, make and fry a burger patty as you normally would, add an egg and use a gravy packet to make the brown gravy, feel free to add some mushrooms if you want. The whole purpose of it is to make a easy, quick and filling meal. It'll still taste great. Add a dash of your preferred hot sauce and you're good to go (source: I live here in hawaii)
If everyone had notifications on, then that would mean 1.38 million people get notified that this man-made meat better. 1.38 million really is a lot. this man has the power to notify 1.38 million people at his own will.
Now I'm hungry.... But I will give it a try asap. As I already bought all the stuff for Sous Vide because of you 😁. First time trying a Souse Vide steak was already the best steak I've ever had!
Hey Guga! Any plans on coming to Brazil again this year? I would love to see you on Flow Podcast, and also, possibly collabing with other brazilian youtubers. Love your content!
greatings from Denmark..i have a question to your sous.. when you put in your onion, you put in your portobello at the same time, why ? is it because you wanna boil your onions instead of caramalise ? love the dish. thx for great inspiration..
Your actually right, it was invented by a football team in Hawaii. If you like this dish and want Guga to cook more regional burgers i suggest watching The Burger Scholar, he make so many of them!
Guga, you said "we all know how to fry an egg" honestly I was chased out of the kitchen most my life. Only in the last few years have I made it a goal to start cooking more. Figuring out how to "correctly" fry an egg took a while. Any interest in doing like a "Guga's Beginner Guide" series? I would definitely watch!
There are quite a few tutorials out there for frying an egg, is recommend looking to see what's out there first. I'm sure even the Great Guga has a few recommendations. And good on you for making that a goal, it's a great aspiration and I wish you the best. I recommend Chef John ("Food Wishes") as a great place to start. Just don't give up! Persistence and practice will take you far!
@@riuphane honestly that is how I learned... the part Guga said about a good pan is right. I was relegated to using the beat up old pan. One day used my wife's "nice" pan and it was soooo much easier!
Here in Mauritius we often cook a similar dish like this called 'bole reverser" or reverse bowl which consist of dice chicken, Bell pepper, corn, carrot, mushroom and seaweed in the greavy sauce on top of a bowl shape rice and finish with a runny egg on top
I remember having this when I visited a friend working the mainland island. I think I ordered the version with shaved steak. I remember how crazy good it was, especially after a day of hiking.
Guga, have you tried taste testing sous vide steaks fresh out of the bath vs letting them reabsorb the juices in the fridge after cooking? I've noticed the juice in the bag is a lot less after being left in the fridge overnight, and it seems the steaks are juicier. The only thing I change on the ribeyes is I go back to 131 degrees for 3-4 hours so when I reheat them (directly on the grill or pan for a thick crust after patting dry...personal preference) so they don't end up overcooked.
I've been eating Loco Moco's all my life, being born and raised in Hawaii...you wanna do cheap Loco Mocos, throw an over easy egg on a microwaved Salisbury steak with the gravy on a bed of rice and your loco moco is done ;) -- I've pretty much perfected ghetto versions of popular Local Hawaii dishes lol :p
We also have this in the Philippines, exactly at Jollibee it's called Jollibee Burger steak Its Rice, burger patty and gravy and an egg on top with the side of fries
Dam Mao Mao didn't notice it but he said 'Lessss Do Itt' 😂 On a side note, this looks very delicious and I would love to give this a try for me and my gf's 5 year anniversary! I am going to buy the A5 Wagyu from Costco and plate this up!
If you're out here in Maui, I can point you to some AMAAAAZING loco moco places! The ribeye "loco moco" is just steak and eggs for us in Hawaii, since we eat rice with everything and gravy is always an option and encouraged. 🤙🏾
This puts me in the mind of eggs Benedict with a smashed sausage patty instead of Canadian bacon. The egg yolk seeps down into the crevices of the sausage... delicious.
I think the thumbs down are from people that are very jealous of Mamao. Looks like his suffering during the tasting of Guga’s cooking experiments. Let us know when you’re looking for new food critics, Mamao can hardly talk. My son says thank you and so am I.
Guga should be a life coach. He's always so positive. "I know... you're life doesn't look so good right now... BUT WATCH THIS!"
He’s sous vides YOU
BUT WATCH THIS * throws him into a burning grill and sears him off *
He has amazing positive energy
Everybody gangster till Guga whips out a flamethrower
@@jdcnihefnhuebh nobody gangsta with my man guga bro, he jus chillin, sous videing stuff. He aint botherin no one
Guga Wife: "Why are there 47 dishes in the dishwasher?" Guga: "I made a burger, egg and rice.."
Going to make this probably soon, the cheap version but with the gravy from the expensive one. Should be great.
Some tips to make your Loco Moco. Fry some onion until it’s translucent. Use the brown mushroom gravy instead. Any type of white rice is fine but i prefer calrose/medium grain rice if you cant find jasmine/basmati rice.
Enjoy🤙🏽🤙🏽🤙🏽🤙🏽
Shoots
@@bigteez808 yessah
Same here cheap affordable version. I’m gonna make it soon
I was about to comment this lol
Boil down a bottle of red wine and some bovril with it. Trust.
Still lobbying for you to do asoefetida powder experiment with Tasting History's Parthian Chicken - Roman Empire Version vs. Sous Vide version 😂
Dude, that’s genius.
Can we upvote this? I really would like to see this.
@@Neuronowy Thanks :-) Max at Tasting History talks about Asoefetida/Garum mixtures using the same verbiage Guga uses to talk about MSG so I think it would really be fun on this channel :-)
@@mrsir718 Thanks :-)
That would be an amazing collab. Do an experiment with spice mixes from different periods of history.
I really appreciate that you’re so respectful of other people’s culture and food while having fun with your own versions! Looks delicious!
I think my kids learned how to swear watching me try to fry eggs.
Haha🤣🤣🤣
It's all about your pan and the heat. Eggs are so flimsy. It can truly test your patience.
It's not hard if you have a decent pan? Make sure you have enough oil, keep the heat low so it doesn't cook too quickly and leaves the top raw, and use a spoon to put oil from the bottom of the pan back on top repeatedly.
@@TheAccess1234 Personally I use an electric skillet, crank the heat up, and instantly cook two eggs at a time. Then just fold them. If I want a change I will put some thin jam or ultra caramelized onions on then fold. Granted that is scrambled but whatever.
🤣🤣🤣
The voice and background music is so relaxing Guga, makes it so much more enjoyable to watch
Guga u have changed my life for the better and made me a better person. I thank you so much for giving me the confidence to cook and make other people happy. Thank you so much !
Is anyone else sitting here wondering what kind of Egg that is? GUGA YOU NEVER SAID WHAT EGG IT IS!!!!!
Never seen it before but I want it!
I think it’s a duck egg
Seriously I rewinded it like 5 times to see if I missed it 😂😂😂😂
It's a japanese egg
If you buy organic eggs, they look like this.
Hawaii represent! Guga, that looks amazing. One of my favorite things to eat.
hey Guga! Fan from Hawaii here, I'd recommend viewers to try and use asian rice (if they are able to get it) for the loco moco because it captures the sauce better and it's a lot better, idk how to really describe it, also use less water if you'd like gravy thicker (my favorite lol). Anyways, this is a great video guga! Love seeing some appreciation to the Hawaiian culture
Is that medium grain rice or Jasmine?
Hey guga! I have a question: does the bone marrow of a Wagyu cow tastes different from a regular one?
Nice video, bro!
I wanna know too!
I wanna know
yes because bone marrow is mostly fat and wagyu fat is different from regular fat.
🤔
Probably not
Loco Moco is the way to go for most first time, not very adventurous non-locals (folks who live Hawai'i). Great introduction to local comfort foods, before getting into the lomi lomi, chicken long rice, pork or fish laulau (Lomi salmon, pipikaula, extra large lilikoi, Squid or chicken lu'au, don't forget the laulau, Beef or tripe stew just to name a few, oh yeah). Big MAHALO to you Guga for sharing one local kine staple.
For April fools he should give everyone 1 dollar steak and tell them it's wagyu, I would love to see their reactions
They all had enough wagyus and 1 dollar steaks xD I think they will figure it out quickly :p
angel can tell that shit apart from a different dimension
It would be worse if he told them it was a weird tenderizer experiment and then it was actually wagyu :-)
he should do it with guests that never had waygu
@@flufiez Oh yeah that would be really funny
Loco Moco in Spanish literally means "crazy snot" 😂
Yeah hahaha 🤣🤣🤣🤣😂
Since most Hawaiian cuisine is a large melting pot of cultures from the many ethnic field workers that were brought to the island. I would not be surprised if the origin of the name would have something to do “tongue and cheek” with the Spanish translation. Also this is a amazing hearty breakfast you should be eating .
@@alofajones4446 I'm not knocking the dish, it looks delicious. I just thought the name was funny that's all. Sorry if I offended you.
Exactly 🤣
@@poluticon Don't be sorry, the name is funny. It's literally the first thing I thought of when i saw the video pop up on my feed, crazy boogers?? lol
Never ate this to be honest, but it looks soooo good
Tried it in my house, it's super tasty and super filling
It’s looking tasty 👀
I wish I could try that 🤤🤤🤤
Look for a Hawaiian restaurant/food truck near you.
Throw some hot sauce or teriaki sauce in there and you have **magic**
No matter how expensive or cheap food you make it is always gonna be amazing
Hey Guga, thanks for your great videos.
After watching your videos, I have three requests for future videos:
- Please try some other cattle breeds than wagyu and American beef.
- How do you clean all your pans and other cooking ustensils so they continue to be so shiny ?
- Please cook a foie gras in a terrine using sous vide.
And yes I'll repeat those requests often. ;)
I am born and raised in Wahiawa Hawaii and a loco moco is my most favorite dish in the world. I shared it with family and friends, I’m sure they will love this episode as I did.
So much fun to watch. Thank you for bringing a smile to my face.
I love how guga loves the simple things in life. His cousins are spoiled by his cooking lol.
Hell yeah baby finally some Hawaiian food on the channel 😋🤙🏽 us locals from Hawaii love it! Also guga you forgot Mac salad with that loco moco BLASPHEMY 😂🤣
Guga love destroying everybody with "his version" hahahaha
What kind of skillet is that that you fry the egg in? You mention preferring to use nonstick, but that looks like stainless steel. Also, what kind of oil are you using to fry the egg?
This kind of dish exists in many cultures, the Thai have a street dish called Pad Kra Pao, they usually do it with ground pork instead of beef, and they don't make it into a patty. Instead of gravy its your classic asian sauces like soy sauce and oyster sauce, and they obviously put some chilis in the meat. It's cheap, delicious, and simple to make!
for other dishes, you can pimp up that 1st gravy.
first, you boil up a good amount of peppercorns don't be shy you are not gonna use them all but more on that later, so, boil your peppercorns until they are soft then add a small spoon of them to the gravy and blend, then last add some of the peppercorns and leave them whole and you are done!
the leftover peppercorns you ask? well, fill a small pot with them and add olive oil they will keep for years for whenever you need them and in my house, they go fast.
"I know it does'nt look that good right now, but watch this !!!! "....ti ti ti ti ti......I swear I cannot imagine any other music after that phrase now...My mind feels messed up lol :D
yeaaah so true, we are the best 😭
Yo im glad i found ur channels. Love all the content keep it up.
Gravy all ovah!!!
Making me miss home with this one Guga. fantastic work!
I actually had a omurice version of this, its delicious and I'd definitely recommend it! Actually I wanna see Guga try and make omurice now lol
My mouth watered just reading omurice... Can't imagine what Guga would do to that!!
Did he actually say what was different about the egg, other than the color of the yolk?
Nope... curious myself 🤔
Right! I still don't know. He must have edited out the part where he tells us the difference.
I asked the same question; Glad someone else spotted it.
I've heard that the color of the yolk is related to the feed and is not directly an indicator of the quality of the egg. Fancier suppliers change the color of the yolk to indicate more care and signal that they are superior by association. Buy nice quality and enjoy, 'redder' is not 'better'
In a previous video, I believe, he mentions a darker yolk comes from organic well fed chickens usually the expensive eggs in the super market.
The dark yolk signifies a good diet and contains a higher nutrient value.
The best dish I’ve ever had! So glad you made this video.
Hey Guga, what kind of egg was in the expensive one? You mentioned getting it at our local store, but we don't know what kind you got! I figured it was probably just free range or organic maybe? Just curious!
I think that we are all wondering the same thing.
I've bought eggs like that in the UK, called Burford Browns. The yolk is much more orange.
Cheers for that mate, what supermarket was it, Tesco??? 👍👍
It wasn't Tesco but seems most of the big players have them.
I don't know if they are the exact same, but I recently did an A5 wagyu for Valentine's day with pasteurized egg yolk and so I splurged on my eggs. My yolks were orange in color as well. I got Happy Egg Co Heritage Breed Free Range Blue and Brown eggs and they were amazing although ridiculously expensive at $8 a dozen, but to match up with A5 wagyu they were worth it.
For anyone interested in making this, don't feel pressured to make it fancy. Plain white rice, make and fry a burger patty as you normally would, add an egg and use a gravy packet to make the brown gravy, feel free to add some mushrooms if you want. The whole purpose of it is to make a easy, quick and filling meal. It'll still taste great. Add a dash of your preferred hot sauce and you're good to go (source: I live here in hawaii)
If everyone had notifications on, then that would mean 1.38 million people get notified that this man-made meat better. 1.38 million really is a lot. this man has the power to notify 1.38 million people at his own will.
And this is his account with less subs! The Guga channel has like 2 mil!
@@Crying2Death ikr... I think 2.35m
@@noahmedina3759 he basically has an army
@@Crying2Death imagine he gets attacked by a Karen and then the millions of his subscribers attack the Karen
@@noahmedina3759 Sounds like he can use his powers for good
Thanks for the loco moco recipe Guga! Gonna make this.
What kind of egg is that Guga? I don't think you mentioned that exactly. Looks delicious!
Lessggo 🔥🔥
One of the best videos yet Guga!
"You saw the thumbnail"
Actually, no. Didnt see it. Just saw a Guga video and click on it automatically
Yup same here.
I saw the thumbnail
Always click when you see thumbnail!!!
What kind of egg was that I’m going to the store now and want to try it
I was wondering the same thing. He never said what kind it was.
I’m guessing free range.
Im assuming those are either a certain type of hen or duck eggs. Duck eggs tend to be this orange.
@@OMGitsTerasu duck was my next guess.
My guess is that it's a farm raised non pasteurized egg. Free range are still lighter yolk due to pasteurization
Thanks Guga for inviting me. I just ate with my eyes. Guga version Loco Moco is better. xD!
asoefetida experiment!! also i LOVE ur vids man keep it up
Im always getting inspired by these ones and have to try them myself (like for example the mongolian beef, great success!).
I almost had a come apart when I thought you were about to grind up that waygu to make a hamburger patty 🤣
His voice is absolutely lovely to listen to.
Now I'm hungry.... But I will give it a try asap. As I already bought all the stuff for Sous Vide because of you 😁. First time trying a Souse Vide steak was already the best steak I've ever had!
For sure I'm going to try it!Thanks for your videos
What Brand/kind of egg is that? What kind do I look for to buy like that??
Hey Guga! Any plans on coming to Brazil again this year? I would love to see you on Flow Podcast, and also, possibly collabing with other brazilian youtubers. Love your content!
FINALLY IVE BEEN ASKING FOR LOCO MOCOS FOR 3 WHOLE YEARS, CHEEEEEEHOOOO LETS GO HAWAII.
Yessa my braddah loco moco always the best
greatings from Denmark..i have a question to your sous.. when you put in your onion, you put in your portobello at the same time, why ? is it because you wanna boil your onions instead of caramalise ? love the dish. thx for great inspiration..
What kind of egg 🥚 is that Guga? You never mentioned it. 🤔
Pretty sure its heirloom
The color of the yolk is dependent on the chickens diet.
5:03 did anyone else notice that?
There are so many places in Hawaii that have this dish on the menu. If you ever visit Oahu try the loco moco from Liliha Bakery, it’s delicious.
I love Loco Moco. The burger version is good, but for me, the best version is with SPAM.
Had for say something because I’m from Hawaii and you basically nailed it straight up one of my favorite things to eat and you de get full off of it
Guga! I look forward to you coming to the islands! I'd be happy to have you over!
This is by far my favorite Hawaiian dish that I've ever had, except when I had it had fish instead of beef
I made the gravy to go along with mash potatoes, and it was very good. The gravy has a lot of flavor, and his very easy to make. Thanks!
Already one of my favorite dishes. But wagyu beef and that gravy??? C'mon, Guga! Straight up DOPE!
We have a football team names LOCOMOTIV, my first reaction was WTF, is he cooking the footbal team? !
woof.
@@sovietdoggo6735 oof.
Българин?
@@vkusnochorebe9128 здр ':)
Your actually right, it was invented by a football team in Hawaii. If you like this dish and want Guga to cook more regional burgers i suggest watching The Burger Scholar, he make so many of them!
I already told you how i love your videos guga?
Guga, you said "we all know how to fry an egg" honestly I was chased out of the kitchen most my life. Only in the last few years have I made it a goal to start cooking more. Figuring out how to "correctly" fry an egg took a while. Any interest in doing like a "Guga's Beginner Guide" series? I would definitely watch!
There are quite a few tutorials out there for frying an egg, is recommend looking to see what's out there first. I'm sure even the Great Guga has a few recommendations.
And good on you for making that a goal, it's a great aspiration and I wish you the best. I recommend Chef John ("Food Wishes") as a great place to start. Just don't give up! Persistence and practice will take you far!
@@riuphane honestly that is how I learned... the part Guga said about a good pan is right. I was relegated to using the beat up old pan. One day used my wife's "nice" pan and it was soooo much easier!
You mention the egg at 3:46, but kind is it? This is the first time seeing an egg with an orange center 😋
as far as i am aware, the only red egg i know is the special omega 3 chicken eggs, but idk if it's the same one as the one guga used
@@yungtrashlord nice 😊 thanks ill check it out
His regular steaks be looking so good that they actually look like a low grade wagyu steak
Fun Fact: When you say LOCO MOCO in the Philippines, it would mean "are you kidding me?" or " you're teasing me".
🤤 both versions look sooooooo damn good !!! I know what I'm having for dinner after work for shure !
Here in Mauritius we often cook a similar dish like this called 'bole reverser" or reverse bowl which consist of dice chicken, Bell pepper, corn, carrot, mushroom and seaweed in the greavy sauce on top of a bowl shape rice and finish with a runny egg on top
I grew up eating traditional loco moco never thought to sub burger for steak. You did us proud
So.... What was the egg type used on Guga’s version?
I remember having this when I visited a friend working the mainland island. I think I ordered the version with shaved steak. I remember how crazy good it was, especially after a day of hiking.
This one looks amazing!! I really want to try this
could u do a video about all of the best steak methods that u have tried on one steak!?
Guga, have you tried taste testing sous vide steaks fresh out of the bath vs letting them reabsorb the juices in the fridge after cooking? I've noticed the juice in the bag is a lot less after being left in the fridge overnight, and it seems the steaks are juicier. The only thing I change on the ribeyes is I go back to 131 degrees for 3-4 hours so when I reheat them (directly on the grill or pan for a thick crust after patting dry...personal preference) so they don't end up overcooked.
I GOT A GRAND WESTERN STEAKS AD AND GUGA WAS IN IT WITH ANGEL
Honestly I will eat anything that guga would give me
Also Mau Mau is the best
Mau Mau > Angel (he needs to dry age a little)
meow meow
Mau mau is dry aged
Angel need more garlic powder and dry aging
Meow meow
My Mom
I never heard of Loco Moco before. I learnt something today. Thanks Guga!!!
I'm gonna make this sometime. It's even good for students to make 😁
3:22 "WhAt ArE yOu DoInG sTeP bRo"
Hey guga coming from a Hawaiian thank you my brother for making a Hawaiian classic meal I appreciate it
I've been eating Loco Moco's all my life, being born and raised in Hawaii...you wanna do cheap Loco Mocos, throw an over easy egg on a microwaved Salisbury steak with the gravy on a bed of rice and your loco moco is done ;) -- I've pretty much perfected ghetto versions of popular Local Hawaii dishes lol :p
I would have to finish both, they both look fantastic!
I did the cheap version that Guga demonstrated yesterday for dinner and it was a HUGE hit with my wife and friend!
I’ve been to Hawaii twice and that’s what I had for breakfast every day. We’re going back next year and I can’t wait to have that for breakfast again.
We also have this in the Philippines, exactly at Jollibee it's called Jollibee Burger steak Its Rice, burger patty and gravy and an egg on top with the side of fries
As a native from Hawaii, you've done me proud Guga!
1:43
Guga: Perfect crust !
Normal people: Burned as hell...
kinda looks like the filipino burger steak with gravy and rice too 😍 looks amazing guga!
>when you get Googa Quality Steak ads every time you watch a Sous Vide Everything video
Dam Mao Mao didn't notice it but he said 'Lessss Do Itt' 😂
On a side note, this looks very delicious and I would love to give this a try for me and my gf's 5 year anniversary! I am going to buy the A5 Wagyu from Costco and plate this up!
just got back from hawaii and we had this almost every morning
If you're out here in Maui, I can point you to some AMAAAAZING loco moco places! The ribeye "loco moco" is just steak and eggs for us in Hawaii, since we eat rice with everything and gravy is always an option and encouraged. 🤙🏾
If you’re visiting Hawaii, be sure to end up on Oahu! Locomocos can be found in many of the restaurants here
This puts me in the mind of eggs Benedict with a smashed sausage patty instead of Canadian bacon. The egg yolk seeps down into the crevices of the sausage... delicious.
Not a fair comparison at all, should've did an upgraded ground patty
Gotta agree, delicious dish, but can't really call this one a Lcoo Moco. It's a different dish altogether
Who gets hungry while watching this? 😋😋😋
Me too😂😂😂
I think the thumbs down are from people that are very jealous of Mamao. Looks like his suffering during the tasting of Guga’s cooking experiments. Let us know when you’re looking for new food critics, Mamao can hardly talk.
My son says thank you and so am I.
Haha Epic signature"I know,It doesn't look that good right now. but watch this."
Anyway, I love to watch your creative upgrade on steak n food bro..
My wife found this food recipe about 6 months ago and the family fell in love with it.
Loco moco is a really good, cheap but doesn’t taste cheap but be of my favorite college snacks