I love how he's so aware about what's traditional and not. And I guess that's what makes it fine for him to use mayo. There is no ignorance along the way. There is appreciation that's why the "breaking of the rule" feels fine.
I tried this today and added chicken liver and heart to the chicken skin sisig, I swear it was so immaculate. Thanks to this video I have chicken oil and sisig at the same time
Kapampangan ako at wala namang issue sa akin, personally, kung iba ang gamit na creamy component sa sisig. Kasi nga, hindi ito isang recipe lamang, ito ay isa ri'ng teknik. Favorite ko nga yung sisig tofu(medyo healthy) e which uses a lot of mayo and a bit of oyster sauce(nakagisnang sangkap ko).
I have never heard of this.. I rendered chicken skins of fat the other day.. My Calamansi tree is full if fruit and I can get the other ingredients easily...I must give it a try.
My go to chicken oil recipe was from erwan's blog ( The Fat Kid Inside) 😁😁😁 So easy to replicate and the taste was kind of elevated from other chicken oil that I have tasted.
ty for showing how to use local products like that asin tibo and ty for FEATRinging local ingredients and hopefully more local things like tools and stuff too
At one level it can be argued that salt is salt and they are the same, which the purer the salt, the more this holds to be true. However, it is not the salt we are really talking about, it is the impurities which you get in the less refined versions which can add a depth of flavour which pure sodium chloride never has. I just hope that we stop polluting our seas with micro plastics which could potentially render a culinary delight something unfit for human consumption.
How do I store this and for how long? I just got myself about 3kg of raw chicken skin and fat for free from my local butcher shop. And I’m about to make a killer chicken Inasal tomorrow.
I’m a bit skeptical about the term “sisig” as a cooking technique, actually what I understand is that sisig - means to snack on something sour in kapampangan. 😊
Hi FEATR! I really appreciate your content. But I just thought, with the not-so-tight travel restrictions, I hope you can travel to different places and provinces, and dig deep into their culture, particularly on their food. Travel/food vlog-like of content, then at the end of the week, Erwan will recreate those, or probably add twists to it. I'm pretty sure that there are soooo many unique delicacies in every province that not all Filipinos, including me, have heard of ever in our lives. Educate and entertain hs, and make us crave. #FilipiKNOW Thanks!
I just finished burning my last tablespoon of annatto seed while making oil. Sigh. Will be getting more, and trying this. I make chicken oil all the time, but have just rendered out skins and used that for cooking with. I need to up my chicken oil game.
CHICKEN OIL NUMBA WAN!!!!!!!!!
💯
on everythingggg!!!
Agree!!!
👌
Oil of our choice chicken oil!!!
I love how he's so aware about what's traditional and not. And I guess that's what makes it fine for him to use mayo. There is no ignorance along the way. There is appreciation that's why the "breaking of the rule" feels fine.
I tried this today and added chicken liver and heart to the chicken skin sisig, I swear it was so immaculate. Thanks to this video I have chicken oil and sisig at the same time
Kapampangan ako at wala namang issue sa akin, personally, kung iba ang gamit na creamy component sa sisig. Kasi nga, hindi ito isang recipe lamang, ito ay isa ri'ng teknik. Favorite ko nga yung sisig tofu(medyo healthy) e which uses a lot of mayo and a bit of oyster sauce(nakagisnang sangkap ko).
We should highlight our love for “sawsawans” and condiments. They are vital elemnets in Filipino cuisine.
one of the sides that will make you eat more rice. ginger scallion sauce too! maybe a series just on these wonderful sides?
Ooooh 👀 maybe!
@@featrmedia Yes!!! Please do! We have an abundance of local sauce/dip. For starters, I recommend the "palapa" of the M'ranaw people.
I've not drooled for some dish recipe for months now..THank you so much, Erwan! Be blessed.
My Grandmothers have used this for years. Very important. Thanks for showing how this is done. Thanks for sharing!
chicken oil is like liquid gold IT'S JUST SOOOO GOOD
Its nectar and ambrosia
in chicken oil we trust
Amen
Amen
Amen
Amen
Amen
ninong ry is THE REASON why chicken oil is the meta rn, and also patis.. mans changed the game fr
Chicken oil is so good even when only paired with rice. Now I wanna try this sisig one day.
I love using my left over chicken oil in my arroz caldo
Ninong Ry must be proud! 😊
Thanks Erwan now I have idea about chicken sisig.. coz bawal naman ang baboy sa Kuwait or minsan ka lang makabili
I want to see Erwan doing a cooking whilst explaining everything in Tagalog.
4:26 I like he was using asin tibuok (one of the rarest salt) a true pilipino indeed!
Amen to the different salts. I love himalayan salt but i would love to try that local salt you used.
I just want to go back to The Philippines and do this, I miss home!
I have never heard of this.. I rendered chicken skins of fat the other day.. My Calamansi tree is full if fruit and I can get the other ingredients easily...I must give it a try.
My girlfriend is Muslim so regular sisig's off limits for her. I'm actively trying to find alternatives for pork so I can't wait to try and cook this!
Chicken oil is so versatile.... Kudos for showing potential for invididuals who wants to know Filipino home cook
My go to chicken oil recipe was from erwan's blog ( The Fat Kid Inside) 😁😁😁 So easy to replicate and the taste was kind of elevated from other chicken oil that I have tasted.
Gagayahin ko yn👌 thanks erwan
Different salt has different tastes! 💯 Agreed
Thank you for including Filipino dishes and condiments in your videos.
May natira ako nun chicken oil ng inasal nilagay ko sa adobo and yeas may dagdag umami flavor sya mas goods sya kapag may konting dried chili
Dapat CHIMKEN OIL. Ninong Ry, beke naman...
ty for showing how to use local products like that asin tibo and ty for FEATRinging local ingredients and hopefully more local things like tools and stuff too
Ninong Ry. Chicken Oil King.
At one level it can be argued that salt is salt and they are the same, which the purer the salt, the more this holds to be true.
However, it is not the salt we are really talking about, it is the impurities which you get in the less refined versions which can add a depth of flavour which pure sodium chloride never has.
I just hope that we stop polluting our seas with micro plastics which could potentially render a culinary delight something unfit for human consumption.
Nice, one of my favorite part and technique of coking...
Looks goooood! How long can you keep the chicken oil?
Thank you for an easy and quick Chicken Sisig. 🙏
Galing! 👏👏👏
This video makes me crave to sisig rn and also to make my own chicken oil at home
How do I store this and for how long? I just got myself about 3kg of raw chicken skin and fat for free from my local butcher shop. And I’m about to make a killer chicken Inasal tomorrow.
Will the chicken oil spoil after a certain time? Do you refrigerate it to extend shelf life?
Thanks pwede na gawin sa bahay :)
Di na kasi Unli yan sa Mang Inasal huhu Bitin!
Unli chicken oil 🤤
My new fave video on the channel! Chicken skin is ❤️!
mouth watering sisig!
Sarap ni Erwan. 😅 Este yung chicken sisig pala. 😍
I have never been this " takam" from just watching a video 😭😂 help!
Yumm… pls send some to America for tasting lol 😋😋😋
I like how erwan have the Asin tibuok on the side
Kagutooommm!
the oil of our choice
Chicken oil is the best like ninong ry chicken oil...oil your choice. Hehe...
we make chicken oil ice cream and it's really delicious!
pointing out the new studio #iminlove !!!
schmaltz from chicken, tallow from beef, lard from pork. All equally yummy and equally artery clogging no matter what you call it.
3:30 agree! ❤
Bakit pinanuod ko to ng ganitong oras 🥺😭
I AGREE WITH SUPPORTING THE LOCAL!!
Can’t wait to make this!!!
nagutom ako bigla😫
What's the shelf life of chicken oil?
I always do that keep the childken oil.. but i didn't know is healthy especially I have no cooking oil
More video with Ninong Ry. Erwan and Ninong Ry.
Ninong Ry is the Chicken Oil King
Pampangeno's saw Erwan add mayo to sisig "Traitor by Olivia Rodrigo"
merch prints - absolutely delicious and beautiful umami
Chicken oil is the only essential oil that I need and nothing's gonna change my mind on that!!!! 🤣
I’m a bit skeptical about the term “sisig” as a cooking technique, actually what I understand is that sisig - means to snack on something sour in kapampangan. 😊
Yes. To make it sour.
Hi FEATR! I really appreciate your content. But I just thought, with the not-so-tight travel restrictions, I hope you can travel to different places and provinces, and dig deep into their culture, particularly on their food. Travel/food vlog-like of content, then at the end of the week, Erwan will recreate those, or probably add twists to it. I'm pretty sure that there are soooo many unique delicacies in every province that not all Filipinos, including me, have heard of ever in our lives. Educate and entertain hs, and make us crave. #FilipiKNOW
Thanks!
Ninong Ry smiling right now
so how do you prevent the chicken oil from solidifying? i live in a cold environment and has been my problem
where did you buy the bottle? would love that on my shelf.
The oil of your choice
I just finished burning my last tablespoon of annatto seed while making oil. Sigh. Will be getting more, and trying this. I make chicken oil all the time, but have just rendered out skins and used that for cooking with. I need to up my chicken oil game.
You can do it!
That #lovelocal salt is 💖
mouth watering
pwede ba haluan ng olive oil. kung baga 50/50 para mabawasan ang amount ng cholesterol sa skin's fat .or anong oil ang pwedeng iincorporate ?
Great content! And thank you for giving respect with our kapampangan dish. Nagpa sorry na agad e. Hahaha apology accepted sa Pag Lagay Ng mayo 😂🤣
Ang gwapo mo Erwannnnn
that little dance tho hahaha
Do you wash and dry the chicken skin first before cooking? I know some do that, and some are against it.
We didn't, but some people do. We haven't compared so cant say which is better - maybe soon!
Yes. Good remember. Kapampangan cooking requires washing off the “lansa” in meats.
That mayo is quite disturbing to us Pampangos 🙋🏻♀️😅🤣😇😘
How long can you keep the chicken oil for?
Hanggat kaya mo kong mahalin
erwan, can you make fruit salad recipes? thank you!!
Can the oil be kept as any oil
Hahahah I love the part when you called us out.. pampanga because I reacted right before you did.. I reacted the moment you said Mayo!😂😂😂😂
We need more ninong ry and erwan collab
heyy he used the asin tibuok nice.
Kahit rice lang with dowsed chicken oil, soysauce, and calamansi juice, okay na.
Erwan, please make a jumping salad!🦐
how long it will last po?ty
oil of ur choice. chicken oil@ #ninongry
I might make this just to deep dry chicken in
AHHHHHHHNG SARAAAAP😭
Best for reheating fried foods tho
Sarappp 😝
This is a keto dish i will replicate
Nice
I know
chicken oil is good. Use it in moderation
With the egg, perpecto!
Chicken oil in hot rice 🍚 😋
Chicken liver and intestines is tasty
hi, whats more an ideal salt to be used? i dont have asin tibuok huhu
Sea salt is fine! 😊
Cook off with Miss Anne plssss 😭