My mom always says that cooking is a trial & error process and she always adjusts the recipes to suit our taste. Eventually she perfected all the recipes to our liking. Now i’m doing the same whenever I cook because I’ve had a different taste now compared to when I was younger. Lol. Great video as always, Hiro!
good job on the bicol express redemption!! for the dessert, you can make a simple one perfect for summer like saba con yelo (candied saba bananas + shaved ice + milk) or buko pandan (coconut flesh + gelatin + milk + pandan leaves). or go full blast with halo-halo (the nice thing about halo-halo is you can pick and choose your preferred ingredients so that you can make it your own version)
I'm a Bicolano living in Canada and I like this spin on Bicol Express. I usually braise the cooked pork in coconut milk for hours (time permitting) but I never thought to use shishito peppers! Great idea. I generally use Thai peppers for a sweet and spicy taste.
The Filipino Japanese fusion soup reminded me of a dish my auntie makes. It's a cheap meal that consists of adding tinapa in boiling water, glass noodles, green onions and spiced up with magic sarap. Just got a bit of nostalgia from that hehe
Well done Hiro-san! It does look more authentic this time. I'm sure it tasted authentic too! Your take on Filipino -Japanese fusion soup is amazing...Can't wait for the next episode!
It was very surprising to see you cooked the Bicol Express with a different approach and add the essential ingredients. Once again... A remarkable way of a Food Samurai! Great Job Hiro-san!
This channel just heals the soul dud... a guy who can cook and is super wholesome, and his wife who eats his food and is super supporting to his passion. I wish I can find mine someday too haha
I have to admit you've outdone yourself. This version certainly looks a lot more appealing than the previous one you made. I'd like to try this version myself. Yummy! 👌 🥘 🙂
@@ecilatnecniv That food isn't limited to that specific place(Bicol) even if it is named after it. He just meant you won't be seeing a lot of coconut trees in the city, though that doesn't necessarily mean city folk wouldn't have access to coco milk.
@@manymustfall maybe you missed his term "specialty" 🤦 ok, anywhere in the PH can cook and eat pinakbet as the ingredients are available anywhere in the country.... but you can't say it's an specialty of pampanga.... hope you get what's wrong in the comment... 🤔
This is really good. You know you can also do a middle ground between your first video and this video. Bicol Express do not need to be so white. It can also be a bit brown and it will still be as authentic! :D You can do a mix of simmering the meat and then sauteing it to give the meat a bit of a crunchy exterior, some level of browning on both the meat and the coconut milk. You can also dilute some of the milk in water depending on the consistency you like. Bicol Express is typically served spicy so those green peppers could also be chopped up. Distributes the heat more evenly and the peppers will be more bite-sized
Hiro, these three are the best. Try to make creamy leche flan (it's like creme brulee or panna cotta of the PH) or mango float graham (refrigerated cake) or buko pandan salad for dessert. The mango float refrigerated cake is the bomb!
interesting recipe 😊, I'm very thankful and happy for your recipe coverage. I grew up in the Bicol region in the Philippines. The way I learnt how to cook bucol express is by sautéing garlic, onion, and tomatoes(adds color), with shrimp paste once the tomatoes has began to breakdown. the shrimp paste we use are the non sautéed version which is bagoong Alamang, us color is a vibrant pink like flamingo pink. for the Chile's we use green chili, to decrease the heat level we salt them and leave them for a lil bit to draw out the spice. then squeeze it, then rinse it. I tend to do this twice bc some ppl in fam are not that fond of spicy foods so that it will be milder. then in the Sautee mix we add the pork in. Let it absorb the flavors then we add coconut milk and a sone water then simmer the meat to when it's close to being tender. when it's close we add the chiles then let it simmer till fully tender. I hope this may help in the future. 😊 this is just me and my family's version of it. there are many different versions of bicol express. I was wondering maybe one day to look into sisig. it's absolutely delicious and has some kick to it in terms of heat.
That really looks like a great BICOL EXPRESS, @Hiro-Food In Japan! But in Bicol where my father was born, when you say BICOL EXPRESS it is more of a combination of chilies, green, and native called Labuyo (red and green in color) as the main ingredients and just added with some pork meat with coconut milk. That would be kind of spicy, real spicy!😉 (04022022-17:54sa)
I think bicol express in bicol is really the authentic one. But the adopted (other versions) bicol express in other regions is also acceptable. Hiro-sans verson is also the adopted version of bicol express. This is sufficient.
this definitely looks much better than the one you made last time. although im quite intrigued about the taste so i would also like to make it exactly the way you did it. nonetheless so long as the chili and and the coconut milk is still there, it is still close to the authentic.. good job 👏👏👍
It’s a bad idea to watch this in the middle of the night because it’ll definitely make you hungry. Now I’m craving for bicol express. You really do good this time it really does look bicol express.
That Bicol Express looks amazing Hiro-kun. I miss my province by just watching this video 🥺. Anyway I would want to suggest a Filipino Dessert. Since it’s really hot right now in the Philippines, I would suggest you making Halo-Halo or Mais (Corn) Con Yelo or Saba Con Yelo. Anyway! Thanks for trying different Filipino Foods!
Nice technique to remove the fat from the pork. I learned a nice and simple soup recipe. I would like to try it. As a Bikolana (from Bicol), the real Bikol express comes from a humble beginning. In the mainland, all they have are siling labuyo (chilis) and coconut. So that’s what they cook together with a bit of salt. Then came the bagoong. It became the star of the dish because it is salty. For poor families, salty is the way to go because with just a little of it, you can have a full meal with rice or sweet potato. Next came the pork. The pork are actually just the fats or skin that are leftovers of some pork dishes that are only eaten during special occasion. Strip down Bikol version: Bagoong + chili + coconut milk Special Bikol version: Bagoong + chili + pork + kamias + coconut milk
I'm from Bicol and I really enjoyed it. There are a lot of ways you can cook Bicol express but they all have one in common, the umami flavor of the pork and the oil (not from the pork but from the coconut- a way of achieving this is by letting it simmer for about 30-40 mins in coconut milk). Here's a tip from my auntie you should always boil the meat first with a good amount of salt and other seasonings so that the flavor of the pork is well seasoned when mixed with coconut oil. But yours looks like it was made locally! thank you.
I was shouting here, too much magic sarap, haha, but if it turns out good, it's fine. Magic sarap is the more flavorful version of ajinomoto seasoning 👍🤣 Great cooking and tasting 💖
As usual, you did absolutely great! 👏 Either way, your first and this second attempts are perfect! I was salivating at the end of the video, both dishes got me hungry. 😅
As always it looks so yummy and delicious. The way you cook is so simple like a local filipino cook and moms do. The noodle soup that you made is almos similar to what we have here in the Philippines and its called Chicken sotanghon. I hope you can try that too 😍😘. I’ll try your recipes when I get home soon 🥺💜
Try making a mang inasal’s cream de leche, it’s a halo halo with a simple version. It’s sweet banana, coconut sport, leche flan, milk with crush iced. (To get a fine ice, get cube ice and use a ice crusher and after than use a hand mixer to make the ice thinner or shredded so it will be milker when mixed with milk.
Since philippines is so abundant in coconut, we are able to make hundreds of dishes that goes with it! I want to see you try making ph chicken curry next!
i think palitaw could be one dessert to make. it's similar to mochi in that, it's basically glutinous rice flour rolled flat and boiled until it floats when cooked hence the name, "Palitaw" which means made to float...? then, it's dried just enough to take the excess water off then coated with grated coconut meat mixed with sugar. and there you go! you could also make other things to coat it with like crushed peanuts, maybe ube flavored ones too? basically anything you like. oh! or matcha ones too! hehehe
What a nice dish you have made Hiro-san, redeemed the Bicol Express ❤️ no wasted ingredient and the glass noodle soup looks Oishi! I'll try that some time soon ❤️
Great stuff! It seems you've started to experiment with the recipes to suit your tastes Hiro, congratulations. I hope you'll continue to explore filipino food and make it as is at first and soon your own version on how you want them to taste. Of course with videos too hehe. Thanks for the entertaining videos as always. Cheers! P.S. Uf you're looking for other recipes to try, might I suggest some if you're interested: Utan / utanon (vegetable soup) - this is a cebuano dish that is vegetable soup. At times it is added with dried fish but most of the time its only a medley of multiple vegetables are added. Hope you can find some videos about it. Mango float - since its getting hotter, this is a simple dessert thst you can make with simple ingredients. This might be too simple but believe me its well worth it. Biko - to somehow increase your filipino food depth, you might on the long run try this dish. It is a sticky rice based dessert that is simple and yet quite technical in itself to make. No rush though. Thanks once again for the videos and I hope to see more videos from what you want to make, not only filipino food. Once again, cheers!
For dessert, try making brazo de mercedes. So yummy. There is now a frozen variety that's also good and more popular nowadays (trend) but classic one is the brazo de mercedes.
Great job. It is okay if the bagoong taste is not strong. It's just additional flavor to the dish. If the bagoong taste is too strong it will become another dish called "Binagoongan". Binagoongan looks like that first version of the bicol express you made. It is brown and has strong bagoong flavor. Careful with making Filipino desserts. They are so sweet. Even I as a Filipino don't like our desserts too much. I feel like I'll get diabetes. 🤣
This is a good idea for food vlogs. We have a lot of Filipino food but sometimes the popular list can only get you to a certain number of content. if you ran out of ideas you can redo the previous and make a part 2 and adjust to perfect or you can also reinvent and do a fusion. 😀 Filipino desert for the next episode? Oh my god. Please! Please! Let it be halo-halo. They say it’s the Filipino’s take on kakigori. I know you will give it justice. 🤞
You always makes me crave for the food you cook that looks so good. Bicol Express is actually from my province which is Bicol it is known for dishes that are spicy cause we love spicy foods as well as dishes with the use of coconuts.
after seing the thumbnail, i can say its a perfect bicol express...it is our authentic bicolano cuisine and as a bicolano i can say "masiram yan" oishi
The noodle soup alone looks yummy... We have similar dish like that here in Philippines but we boiled it with chicken wings ang legs Saute in ginger garlic and and broiled w/ glass noodle onion leaves
Sir Hiro, you and your wife is a step away on becoming a certified Filipino. This Bicol Express looks authentic!! That's how my mom cook Bicol Express, she boils the meat first. Oh boy, I'm craving for some Bicol Express.
Good job Hiro-san! For Dessert, I would say you try making 'Leche Flan' recommend to have a few small containers for it. Once cooked you can refrigerate the other containers, extend the dessert for a month. LOL.
Your wife is so lucky to have a husband like you who cooks for her. I wish I can have a husband / boyfriend like you although I'm a guy. hehe. that would really make me happy. Anyway, I love this channel. Thanks for showing Filipino food in your channel.
IT LOOKS SOOOO GOOOD! I live in the States and I can't find the right chili for the bicol express. I'll have to check again. This made me want to try again!
I think the first one was fine. It looks more appetizing than the second, in my opinion. But i understand that this white one is more traditional looking. Both tastes delicious for sure.
For dessert or summer, prepare Banana con Yelo ( Banana with Ice) Cook Ripe (soft) Banana SABA (type of banana) in boiling water, add brown sugar (amount based on your preferred sweetness). After cooking, scoop 1 or 2 whole or slices of banana with the sweet syrup, add shaved ice and (evaporated) milk. enjoy!
My mom always says that cooking is a trial & error process and she always adjusts the recipes to suit our taste. Eventually she perfected all the recipes to our liking. Now i’m doing the same whenever I cook because I’ve had a different taste now compared to when I was younger. Lol. Great video as always, Hiro!
I agree with you and your mom! Thank you so much!
@@HiroFoodinJapan please try making buko salad.
That is the essence of cooking, if we did not change recipe's we'd still be stuck foraging fruits and just cooking meat over the fire.
good job on the bicol express redemption!!
for the dessert, you can make a simple one perfect for summer like saba con yelo (candied saba bananas + shaved ice + milk) or buko pandan (coconut flesh + gelatin + milk + pandan leaves). or go full blast with halo-halo (the nice thing about halo-halo is you can pick and choose your preferred ingredients so that you can make it your own version)
Thank you for your advice about the dessert!
I'm a Bicolano living in Canada and I like this spin on Bicol Express. I usually braise the cooked pork in coconut milk for hours (time permitting) but I never thought to use shishito peppers! Great idea. I generally use Thai peppers for a sweet and spicy taste.
The Filipino Japanese fusion soup reminded me of a dish my auntie makes. It's a cheap meal that consists of adding tinapa in boiling water, glass noodles, green onions and spiced up with magic sarap. Just got a bit of nostalgia from that hehe
Well done Hiro-san! It does look more authentic this time. I'm sure it tasted authentic too! Your take on Filipino -Japanese fusion soup is amazing...Can't wait for the next episode!
It was very surprising to see you cooked the Bicol Express with a different approach and add the essential ingredients.
Once again... A remarkable way of a Food Samurai!
Great Job Hiro-san!
This channel just heals the soul dud... a guy who can cook and is super wholesome, and his wife who eats his food and is super supporting to his passion. I wish I can find mine someday too haha
You nailed it! But I think you did great on both versions you've done. Keep it up!
Thank you so much!!
I have to admit you've outdone yourself. This version certainly looks a lot more appealing than the previous one you made. I'd like to try this version myself. Yummy! 👌 🥘 🙂
Thank you! 😊
Glass noodles looks delicious. Bicol express is a specialty in rural area of the Philippines where coconuts are grown.
Thank you so much!!
rural is general... while you really mean a specific region...
@@ecilatnecniv That food isn't limited to that specific place(Bicol) even if it is named after it. He just meant you won't be seeing a lot of coconut trees in the city, though that doesn't necessarily mean city folk wouldn't have access to coco milk.
@@manymustfall maybe you missed his term "specialty" 🤦
ok, anywhere in the PH can cook and eat pinakbet as the ingredients are available anywhere in the country.... but you can't say it's an specialty of pampanga.... hope you get what's wrong in the comment... 🤔
Come on guys, maybe he just forgot what the place is called lol.
This is really good. You know you can also do a middle ground between your first video and this video.
Bicol Express do not need to be so white. It can also be a bit brown and it will still be as authentic! :D You can do a mix of simmering the meat and then sauteing it to give the meat a bit of a crunchy exterior, some level of browning on both the meat and the coconut milk. You can also dilute some of the milk in water depending on the consistency you like.
Bicol Express is typically served spicy so those green peppers could also be chopped up. Distributes the heat more evenly and the peppers will be more bite-sized
Thank you for your advice! 😊 My goal in this video was to make it white. Next time I cook it I’ll do the middle ground! 👍
My dad told me I need to try things at least twice before I decide if I like it or not. I am glad you tried this again.
Hiro, these three are the best. Try to make creamy leche flan (it's like creme brulee or panna cotta of the PH) or mango float graham (refrigerated cake) or buko pandan salad for dessert. The mango float refrigerated cake is the bomb!
interesting recipe 😊, I'm very thankful and happy for your recipe coverage.
I grew up in the Bicol region in the Philippines. The way I learnt how to cook bucol express is by sautéing garlic, onion, and tomatoes(adds color), with shrimp paste once the tomatoes has began to breakdown. the shrimp paste we use are the non sautéed version which is bagoong Alamang, us color is a vibrant pink like flamingo pink. for the Chile's we use green chili, to decrease the heat level we salt them and leave them for a lil bit to draw out the spice. then squeeze it, then rinse it. I tend to do this twice bc some ppl in fam are not that fond of spicy foods so that it will be milder. then in the Sautee mix we add the pork in. Let it absorb the flavors then we add coconut milk and a sone water then simmer the meat to when it's close to being tender. when it's close we add the chiles then let it simmer till fully tender. I hope this may help in the future. 😊 this is just me and my family's version of it. there are many different versions of bicol express. I was wondering maybe one day to look into sisig. it's absolutely delicious and has some kick to it in terms of heat.
Thank you for sharing your version! 😊
You cook your bicol express nice and looks delicious. Please continue to make videos like this that support Filipino dishes. Thank you so much.
That really looks like a great BICOL EXPRESS, @Hiro-Food In Japan! But in Bicol where my father was born, when you say BICOL EXPRESS it is more of a combination of chilies, green, and native called Labuyo (red and green in color) as the main ingredients and just added with some pork meat with coconut milk. That would be kind of spicy, real spicy!😉 (04022022-17:54sa)
I think bicol express in bicol is really the authentic one. But the adopted (other versions) bicol express in other regions is also acceptable.
Hiro-sans verson is also the adopted version of bicol express. This is sufficient.
this definitely looks much better than the one you made last time. although im quite intrigued about the taste so i would also like to make it exactly the way you did it. nonetheless so long as the chili and and the coconut milk is still there, it is still close to the authentic.. good job 👏👏👍
It’s a bad idea to watch this in the middle of the night because it’ll definitely make you hungry. Now I’m craving for bicol express. You really do good this time it really does look bicol express.
That Bicol Express looks amazing Hiro-kun. I miss my province by just watching this video 🥺. Anyway I would want to suggest a Filipino Dessert. Since it’s really hot right now in the Philippines, I would suggest you making Halo-Halo or Mais (Corn) Con Yelo or Saba Con Yelo. Anyway! Thanks for trying different Filipino Foods!
I'm loving the ending BGM
Nice technique to remove the fat from the pork. I learned a nice and simple soup recipe. I would like to try it.
As a Bikolana (from Bicol), the real Bikol express comes from a humble beginning. In the mainland, all they have are siling labuyo (chilis) and coconut. So that’s what they cook together with a bit of salt.
Then came the bagoong. It became the star of the dish because it is salty. For poor families, salty is the way to go because with just a little of it, you can have a full meal with rice or sweet potato.
Next came the pork. The pork are actually just the fats or skin that are leftovers of some pork dishes that are only eaten during special occasion.
Strip down Bikol version:
Bagoong + chili + coconut milk
Special Bikol version:
Bagoong + chili + pork + kamias + coconut milk
I'm from Bicol and I really enjoyed it. There are a lot of ways you can cook Bicol express but they all have one in common, the umami flavor of the pork and the oil (not from the pork but from the coconut- a way of achieving this is by letting it simmer for about 30-40 mins in coconut milk). Here's a tip from my auntie you should always boil the meat first with a good amount of salt and other seasonings so that the flavor of the pork is well seasoned when mixed with coconut oil. But yours looks like it was made locally! thank you.
I was shouting here, too much magic sarap, haha, but if it turns out good, it's fine. Magic sarap is the more flavorful version of ajinomoto seasoning 👍🤣 Great cooking and tasting 💖
first time seeing frying chili first before adding it. I will try that!
Glad you've asked if bagoong was placed with this version. 2 tablespoonfuls or 4 teaspoons would-be great. Shrimps and pork goes well
I’ll add more next time! 😊
As usual, you did absolutely great! 👏 Either way, your first and this second attempts are perfect! I was salivating at the end of the video, both dishes got me hungry. 😅
As always it looks so yummy and delicious. The way you cook is so simple like a local filipino cook and moms do. The noodle soup that you made is almos similar to what we have here in the Philippines and its called Chicken sotanghon. I hope you can try that too 😍😘. I’ll try your recipes when I get home soon 🥺💜
I feel so relaxed watching all your videos ♥️
You did amazing during the first one and this version looks just as delicious!
Thank you always! 😊
For dessert suggest you start with Ube halaan then Leche Flan then Halo Halo so you can use the first 2 desserts to make it
Nice idea! 😊
Bicol Express + Delicious soup = perfect combo
Both the Bicol Express and the soup look delicious, Hiro-san! I'm looking forward to the next dish you will be cooking. 😊
Thank you so much! 😊
Try making a mang inasal’s cream de leche, it’s a halo halo with a simple version. It’s sweet banana, coconut sport, leche flan, milk with crush iced. (To get a fine ice, get cube ice and use a ice crusher and after than use a hand mixer to make the ice thinner or shredded so it will be milker when mixed with milk.
Good Job with that Hiro! love the soup you made!
Wow!!! You did it excellently this time!!!! 😮😍😄
Since philippines is so abundant in coconut, we are able to make hundreds of dishes that goes with it! I want to see you try making ph chicken curry next!
Wow. Im first. 😂
I was binge watching everything when i got the notification. Just found your channel today.
Yes you are first! Thank you for binge watching and welcome to my channel! 😊
Very impressive Hiro san! Thanks for sharing our food. On your Filipino dessert, you can try Leche flan. 👍👍👍👍👍👍👍
Will do!
You did it right now! Looks so delicious! Congrats! Love your knife skills as always! ❤️
Thank you always! 😊
Nice twist! Good job innovating!
i think palitaw could be one dessert to make. it's similar to mochi in that, it's basically glutinous rice flour rolled flat and boiled until it floats when cooked hence the name, "Palitaw" which means made to float...? then, it's dried just enough to take the excess water off then coated with grated coconut meat mixed with sugar. and there you go!
you could also make other things to coat it with like crushed peanuts, maybe ube flavored ones too? basically anything you like. oh! or matcha ones too! hehehe
That's a great approach, nothing is wasted in the food preparation.
Excited for the coming dessert ❣️
Congratulations!.. I'm fascinated...you have mastered cooking many of PH popular dishes...
What a nice dish you have made Hiro-san, redeemed the Bicol Express ❤️ no wasted ingredient and the glass noodle soup looks Oishi! I'll try that some time soon ❤️
All or your cooking is a success!!! Great Job 👍👍
Thank you! 😊
Now that looks delicious. You're great home cook just like me!
perfectly made!! I really want to eat that. It's been ages since I last eat bicol express. 🤤
Sarap nmn salamat po for cooking Filipino dishes all thetime! Good job 👏 👍 watching from Arizona USA 🇺🇸 mabuhay Philippines 🇵🇭
He cooked it his way but stayed on spot on the recipe. Plus he started to cook like a real filipino when he made the soup. 👍😍
leche flan or mango float are great filipino desserts
thankyou for the video, and thankyou for enjoying and sharing my countries food culture
Oishiiii! I love watching your videos!
Great stuff! It seems you've started to experiment with the recipes to suit your tastes Hiro, congratulations. I hope you'll continue to explore filipino food and make it as is at first and soon your own version on how you want them to taste. Of course with videos too hehe. Thanks for the entertaining videos as always. Cheers!
P.S.
Uf you're looking for other recipes to try, might I suggest some if you're interested:
Utan / utanon (vegetable soup) - this is a cebuano dish that is vegetable soup. At times it is added with dried fish but most of the time its only a medley of multiple vegetables are added. Hope you can find some videos about it.
Mango float - since its getting hotter, this is a simple dessert thst you can make with simple ingredients. This might be too simple but believe me its well worth it.
Biko - to somehow increase your filipino food depth, you might on the long run try this dish. It is a sticky rice based dessert that is simple and yet quite technical in itself to make. No rush though.
Thanks once again for the videos and I hope to see more videos from what you want to make, not only filipino food. Once again, cheers!
For dessert, try making brazo de mercedes. So yummy. There is now a frozen variety that's also good and more popular nowadays (trend) but classic one is the brazo de mercedes.
Perfected on the second try. Good job, hiro-san!
Thank you so much! 😊
Looks so yummy! And the soup looks amazing.
Thank you 😋
Here in our household, whenever there are special occasions, we cook Bicol Express with Seafood variety like Clams, shrimps, and squid! So yummy!
That sounds delicious! 😋
For Filipino dessert, you can try making mango float, maja blanca, Leche flan and Filipino fruit salad, Any of them. They all taste good. Enjoy!
Yay! Another Bicol express.. That's very impressive you boiled the meat.. I want to taste your soup too.. 🤤🤤
Thank you! Give it a try! 😄
Looks yummmmmmyyyyy ♥️♥️♥️
My grandmother is from Bicol by the way.
great job! it looks delicious
You've made it on your own way 💖 love it
I’m glad to hear that! 😊
For me, it's perfectly made! 💯👌I hope I wanna see some Filipino desserts too like halo-halo, buko-pandan, biko, maja de blanca/ maha blanca, etc.
Thank you! Filipino dessert on the next Filipino series! 😊
Yehey!.. you nailed it this time Hiro
I like how the entire ordeal with Bicol express brought about such creativity. Very professional. More power!!!
Thank you so much! 😊
Great job. It is okay if the bagoong taste is not strong. It's just additional flavor to the dish. If the bagoong taste is too strong it will become another dish called "Binagoongan".
Binagoongan looks like that first version of the bicol express you made. It is brown and has strong bagoong flavor.
Careful with making Filipino desserts. They are so sweet. Even I as a Filipino don't like our desserts too much. I feel like I'll get diabetes. 🤣
I looked up some recipes. They seemed super sweet 😁
auto subscribed because of this Filipino dish. 🇵🇭💪👌❤️🥰🇯🇵
This is a good idea for food vlogs. We have a lot of Filipino food but sometimes the popular list can only get you to a certain number of content. if you ran out of ideas you can redo the previous and make a part 2 and adjust to perfect or you can also reinvent and do a fusion. 😀
Filipino desert for the next episode? Oh my god. Please! Please! Let it be halo-halo. They say it’s the Filipino’s take on kakigori. I know you will give it justice. 🤞
Glad that you went the extra mile and made this dish extra special ❤️❤️❤️
The glass noodles reminded me of Sotanghon! Definitely try making it! 😁
Hope you like it! 😊
That bicol express looks deli hmmmmm yum yum 🤤, btw im enjoy the video 🥰
Looks good! Next time, I recommend to add a tablespoon more of bagoong 😊
Thank you so much! I’ll add more bagoong next time 👍
Picture perfect bicol express 👍👍. I got hungry watching this video.
Wow Bicol Express with Noodle soup hmmmm Yummy Im hungryyy! Filipino Japanese mix food😋🍲👌🇵🇭🇯🇵
Keep the videos coming chef!
Delicious as always 😄
Thank you so much!!
You always makes me crave for the food you cook that looks so good. Bicol Express is actually from my province which is Bicol it is known for dishes that are spicy cause we love spicy foods as well as dishes with the use of coconuts.
after seing the thumbnail, i can say its a perfect bicol express...it is our authentic bicolano cuisine and as a bicolano i can say "masiram yan" oishi
Awesome dish..Love this! That’s exactly how I skim the fat, by cooling in the ref or run ice cube around on top of the broth to attract the fat👏🏼
The noodle soup alone looks yummy... We have similar dish like that here in Philippines but we boiled it with chicken wings ang legs Saute in ginger garlic and and broiled w/ glass noodle onion leaves
That was a very good Bicol express Hiro, it looks yummy. 👍 The soup looks also tasty. 👍
Thank you 😋
nothing could go wrong with coconut milk or "gata" with bagoong! MMMMM.... masarap!
Hiro, arigato for making Hybrid dishes Filipino + Japanese ingredients combined! 👍
Arigato for watching! 😊
Right color, right look. (And yes, you should be eating it with rice.) 料理の成功から、おめでとうございます！Thank you for always making my day better.
Sir Hiro, you and your wife is a step away on becoming a certified Filipino. This Bicol Express looks authentic!! That's how my mom cook Bicol Express, she boils the meat first. Oh boy, I'm craving for some Bicol Express.
Haha! Thank you always! 😊
nicceee! now im hungy, but i literally shouted "stoooppp!" when you poured all that magic sarap on the soup 😅
Good job Hiro-san! For Dessert, I would say you try making 'Leche Flan' recommend to have a few small containers for it. Once cooked you can refrigerate the other containers, extend the dessert for a month. LOL.
Congratulations. That's a real Bicol Express this time. You did it finally. I love the soup you made by the way 😊
I like both the bicol express and the soup 🍲 🙏 Really looks delicious 😋 I like the bicol express version now.
for desert make a leche flan the best flan out there and its my favorite desert as well
Your wife is so lucky to have a husband like you who cooks for her. I wish I can have a husband / boyfriend like you although I'm a guy. hehe. that would really make me happy. Anyway, I love this channel. Thanks for showing Filipino food in your channel.
Wow!napaka Sarap naman po neto! Salamat sa pag share ng recipe Chef! Keep on vlogging po! 👏🏻👏🏻
watching this makes me sooo hungry! it looks so delicious!
Greetings from melbourne, Australia…. That’s the healthy way to cook bicol express, not too oily. Great job mate!
Thank you mate! 😊
I love soups so I’ll try that one as it looks delicious and simple enough to make!
IT LOOKS SOOOO GOOOD! I live in the States and I can't find the right chili for the bicol express. I'll have to check again. This made me want to try again!
I think the first one was fine. It looks more appetizing than the second, in my opinion. But i understand that this white one is more traditional looking. Both tastes delicious for sure.
For dessert or summer, prepare Banana con Yelo ( Banana with Ice) Cook Ripe (soft) Banana SABA (type of banana) in boiling water, add brown sugar (amount based on your preferred sweetness). After cooking, scoop 1 or 2 whole or slices of banana with the sweet syrup, add shaved ice and (evaporated) milk. enjoy!
That sounds so delicious!
I’m impressed! For those who don’t eat pork like I don’t. You can cook chicken and it’ll taste good as well! Itadakimas!