Is there an alternative to calamansi? I've tried making it here in the UK with lemon and it never ever comes out right. I get that calamansi has a slight sweetness but regardless I don't think I have the proportions correct with the lemon. Or does anyone know how to make it with the bottled calamansi extract you get from Pinoy stores?
Erwan Heussaff thank you!! It was hard to hear him. You could tell he was nervous because he was fidgeting w the tools on the beginning and mumbling then he warmed up
Hi! Nowadays, most of the items in the market are not local. I remember our research project when I was in high school. We did an interview with the sellers of vegetables in our local wet market in visayas, we were all surprised to know that 90% is from china. Farmers nowadays sell their lands because they cannot compete with the price of imported goods. Slowly, unconsciously, we are importing all our food because we dont have local producers. Thank you for bringing this topic and for this reminder to support our local farmers.
Finally able to watch a chef who cooked beef "bistek" steak pinoy style properly. No suka , no spring onions, no flour/corn starch etc. Divisoria always have white and red onions mostly produce from nueva viscaya, nueva ecija or pangasinan.
@@jejusss i dont put garlic either but what i like the most is he didnt add any msg (nam-nam, magic sarap, knorr seasoning and oyster sauce). He cooked bistek filipino way.
This is the first time I ever commented to your vlog and I just noticed you have reached 1M subscribers. I always thought you deserve more subscribers because of the quality you put into your videos. Congrats!
I showed it to my husband and he wanted to try it because he was expecting for a medium grilled beef as steak 😅 but he said it looks like adobo because of the colour. Nakakagutom tuloy! 😥
Maybe because "steak" in western countries is the common steak; a slab of meat which is far from "bistek" that we have. Completely different from each other and confuses most foreigners a lot ...
It is actually "bistek", not "beef steak". That's a common enough misconception. The name comes from Spanish bistec or bisté, which in turn is derived from English "beefsteak". The name did not directly come from English. The original full name of the dish is bistec encebollado ("beef steak in onions") and it is very likely to be _originally_ Filipino, even though it is found throughout the Spanish-speaking world. The evidence is the name. Another name for bistec encebollado in Latin America is "bistec Tagalo" (lit. "Tagalog beef steak").
@@kabstofly Go to a random restaurant and order a "beef steak". Do you get _this_ dish? Just because words have the same etymon doesn't meant they're synonyms. A "beef steak" is not a "bistek".
Angry Kittens ofc if I walk into mcdonald’s or any “random” restaurant and order beefsteak they wouldn’t have it, however if i walked in a filipino restaurant and order “beef steak” they would 100% know what i’m talking about lol
Nothing beat filipino foods especially this one! Ibang iba lasa pag sa pinas niluto... nakakamiss 😋😋😋 gutom much na, hehehehe buti lunch time na dito sa Riyadh
I just cooked Bistek few days ago and used lime because it's hard to find calamansi here in Australia. I find lime less acidic than calamansi, and less aromatic than lemon, so it's okay because it's not as so aromatic as lemon but not so okay since it's less acidic than calamansi. Calamansi is still the best for Bistek.
I use spiced vinegar on mine and marinate it for couple days. Use instant pot for 15mins since i like the beef soft and transfer it on the hot pan w onions to kind of stir fry it to give that filipino taste 😊
My father usually marinates tough cut meats with raw minced garlic for an hour and a half as the garlic tenderizes the meat before he adds the marinade (soy sauce, lemon juice, black pepper). Omg im drooling just thinking about it!
Since a kid til now this is my favorite viand. My mom tend to call it bistek or beefsteak tho she's using pork. Hahaha. Definitely, this is the same way how my mom cooked this! Bring backs the memory of every Sundays. 😊
I barely hear you guys talk because of the cooking sound i guess. But while he is cooking it makes my mouth water. I now crave for that, will cook that soon too. ❤️😘
I kept on wondering why he had to cook the onions at different times then you were able to give a plausible explanation then Chef Allen said "no" hahaha but when you think about it, it makes sense!
That's the boon and bane of Filipino cuisine. It is very dynamic and eclectic. Boon since it can adapt, bane because there's no single identity for a recipe.
Idk this is how I make it. I don't use garlic. Cut two onions into rings, cook one onion worth of rings in a super hot oiled pan and fast so that they get some browning on it but if you bit into the onion it's still raw in the inside. Take it out put the other onion rings in and cook it low and slow for like 15 mins until it's really caramelized and take it out. Pour the meat and soy sauce + calamansi marinate into the same pan and boil/braise it until the meat is cooked or to the tenderness you want it at, also put the caramelized onions in the middle of this being cooked how you want the meat done. When you're almost done add those half cooked onion in and add a corn starch slurry to thicken the sauce. There it's done you have the flavor, depth, sweetness and richness of caramelized onions while still having the texture of an onion.
My version would be brisket with fat caps. If im in the province or something id tenderize it using wood as a heat source(that smoke flavor from cooking with wood is love). Ill just use meat tenderizer if im lazy which is most of the time. But all pretty much the same with 2 batches of onions aaaaand I put a little oyster sauce. Edit: And no kikoman as soy sauce for me, coconut brand is what I use.
Onions barely live on a wet season most of our onions planted during the mid cold to summer season and we know we are bombarded by min 20 typhoons so imported onions is a huge help to us but huge part of the local onions is stored to the cold storages (which is not accessible for the local famers) so its the season and financial support is the key factor for local production.
For tougher meat, pound the meat flat to loosen up the muscles. Also, a bit different from how I make it is that I marinate with onions and black pepper and I don’t cook with it with garlic. Either way, it’s a Filipino original dish. It should up there with Adobo! 😋
Searing requires high heat and typically with raw meat. The purpose of searing is to get color and seal the juices in the meat. There's no way to (pan) sear any meat by starting off with garlic in the pan.
The carinderia version uses tougher meat so they simmer it for at least 30mins up to an hour. The advantage to that is the meat absorbs the flavor more.
I remember my lola used to add sprite (lime soda) on it and marinate it. But before that she’s bruising the meat first( tinatadtad ung karne) so that all the marinate sauce and spices easy to absorb
![BOWKYLION - วิงวอน (ex-change) [Official MV]](http://i.ytimg.com/vi/cLdnZWDaO-w/mqdefault.jpg)
Find the full recipe here! www.thefatkidinside.com/filipino-beef-steak/
Erwan Heussaff . I will definitely try this recipe. This is 1 of my favorite Filipino food.💕
Lucky me pancit canton tutorial please. 🙏🙏🙏
Is there an alternative to calamansi? I've tried making it here in the UK with lemon and it never ever comes out right. I get that calamansi has a slight sweetness but regardless I don't think I have the proportions correct with the lemon.
Or does anyone know how to make it with the bottled calamansi extract you get from Pinoy stores?
Erwan Heussaff thank you!! It was hard to hear him. You could tell he was nervous because he was fidgeting w the tools on the beginning and mumbling then he warmed up
Can I have a cooking battle with you? 😂 lol!
Hi! Nowadays, most of the items in the market are not local. I remember our research project when I was in high school. We did an interview with the sellers of vegetables in our local wet market in visayas, we were all surprised to know that 90% is from china. Farmers nowadays sell their lands because they cannot compete with the price of imported goods. Slowly, unconsciously, we are importing all our food because we dont have local producers. Thank you for bringing this topic and for this reminder to support our local farmers.
sad to hear :(
This is heart breaking 😔
paje gz , please support our local farmers!
Support our local farmers ❤️
same thing has been happening around the world. China has been slowly putting clamps around the world. Beware
Finally able to watch a chef who cooked beef "bistek" steak pinoy style properly. No suka , no spring onions, no flour/corn starch etc. Divisoria always have white and red onions mostly produce from nueva viscaya, nueva ecija or pangasinan.
agree with you. chef allen was one of the best chef here in PH. i think he just choose to be lowkey and let his food do the noise.
We don't put garlic on our bistek 🤔 that was the only missing piece for our bistek hmm should try it
@@jejusss i dont put garlic either but what i like the most is he didnt add any msg (nam-nam, magic sarap, knorr seasoning and oyster sauce). He cooked bistek filipino way.
@@jejusss new friend here
I'll def try this way pag magkapera nako. haha!
I tried and cooked this for my boyfriend. He liked it very much!! Just followed the recipe and it was so good!
This is the first time I ever commented to your vlog and I just noticed you have reached 1M subscribers. I always thought you deserve more subscribers because of the quality you put into your videos. Congrats!
he was my supposed Boss!!! until i got pregnant before actual training and deployment 😅😭 sorry I let you down boss.. doctors orders to bedrest 🥺🥺🥺
THIS IS REALLY ONE OF MY FAVORITE ULAM!!!!♥️ Thanks for the recipe chef allen and ofcourse ERWAN for inviting him!😊 GONNA COOK THIS WHEN I HAVE TIME♥️
my fav dish...yummy...just ate it for lunch...bistek is not cheap even in local carinderia's...got 3 matchbox sized pcs. for 80 PHP...lol
I showed it to my husband and he wanted to try it because he was expecting for a medium grilled beef as steak 😅 but he said it looks like adobo because of the colour. Nakakagutom tuloy! 😥
Tell him to stop judging things by color thats racist 😂
francis mendiola Haha He said he wasn’t, he loves adobo though and looking forward to try bistek soon.
Maybe because "steak" in western countries is the common steak; a slab of meat which is far from "bistek" that we have. Completely different from each other and confuses most foreigners a lot ...
Michael Jayson Banua yes, you’re right! 😅 Tried it the other day and he liked it. It’s one of his favourite Filipino foods now 😊
@@beeandthread pa tadyak
It is actually "bistek", not "beef steak". That's a common enough misconception. The name comes from Spanish bistec or bisté, which in turn is derived from English "beefsteak". The name did not directly come from English. The original full name of the dish is bistec encebollado ("beef steak in onions") and it is very likely to be _originally_ Filipino, even though it is found throughout the Spanish-speaking world. The evidence is the name. Another name for bistec encebollado in Latin America is "bistec Tagalo" (lit. "Tagalog beef steak").
Angry Kittens informative ❤️
crying about literally the same word in two different languages?
@@kabstofly Go to a random restaurant and order a "beef steak". Do you get _this_ dish? Just because words have the same etymon doesn't meant they're synonyms. A "beef steak" is not a "bistek".
@@kabstofly i find it informative; you found it as "crying". Says a lot.
Angry Kittens ofc if I walk into mcdonald’s or any “random” restaurant and order beefsteak they wouldn’t have it, however if i walked in a filipino restaurant and order “beef steak” they would 100% know what i’m talking about lol
MY ALL TIME FAVORITE FILIPINO DISH + FAVORITE FOOD VLOGGER
Nothing beat filipino foods especially this one! Ibang iba lasa pag sa pinas niluto... nakakamiss 😋😋😋 gutom much na, hehehehe buti lunch time na dito sa Riyadh
I just cooked Bistek few days ago and used lime because it's hard to find calamansi here in Australia. I find lime less acidic than calamansi, and less aromatic than lemon, so it's okay because it's not as so aromatic as lemon but not so okay since it's less acidic than calamansi. Calamansi is still the best for Bistek.
Now I'm craving for one! Bistek is one dish I could eat everyday. 🤤
Yeahp! Me too!
Your vlogs never fail to make me drooling and hungry!!!! Hot steamed Jasmine Rice please!!!!
hope you try it out soon!
Thank goodness someone skilled cooks on this show.
I use spiced vinegar on mine and marinate it for couple days. Use instant pot for 15mins since i like the beef soft and transfer it on the hot pan w onions to kind of stir fry it to give that filipino taste 😊
That's beef adobo. Respectfully
Is it just me or Erwan kinda looks like Enrique Iglesias 😍😍😍😍 my heart is melting
I'm going to follow this recipe!! Thank you Erwan for showing us this!!!
can't wait for you to try!
don't follow the recipe, just follow your heart
My father usually marinates tough cut meats with raw minced garlic for an hour and a half as the garlic tenderizes the meat before he adds the marinade (soy sauce, lemon juice, black pepper). Omg im drooling just thinking about it!
Hindi maarte magluto ang guest ni erwan...which i like.
Watching this at 1130pm and now my stomach is growling! Need to try recreating this recipe soon!
Btw, that 60fps was so satisfying.
Since a kid til now this is my favorite viand. My mom tend to call it bistek or beefsteak tho she's using pork. Hahaha. Definitely, this is the same way how my mom cooked this! Bring backs the memory of every Sundays. 😊
Actually, we do put garlic first on Spain
Is putting garlic essential for the "guisado" method? If so, maybe it has its roots from there.
Spain brought such to The Philippines.
Best explained recipe on video that I've ever seen. Thank you!
glad you liked it!
Bistek is Spanish ( Bistec )
Bistec Tagalog in Luzon, in Iloilo it is called Carne Frita.
but we smash it first with knife flipped opposite to tenderize it right? the carne frita way,
taga iloilo gya hehe
The quality of the video is just amazing!!! 🙌🏻🙌🏻🙌🏻🙌🏻
thanks!
Will cook it at home and will tag you:)
Being a CHEF is not considered as a JOB, it is a PASSION and WILL, hope i can learn more...
(Tasting the food is the best thing in the world ) 😍😍😍
I barely hear you guys talk because of the cooking sound i guess. But while he is cooking it makes my mouth water. I now crave for that, will cook that soon too. ❤️😘
Omg!!! Jason!!!! Night shift line cook at wildflour rada!! I used to work at WF. To bad i need to go.But working at wildflour is one of the best. ❤️
Btw. Hi chef allen. Normal outfit na talaga ni chef ang black pants and black shirt.
Question: how many black shirt you have chef. 😂
I kept on wondering why he had to cook the onions at different times then you were able to give a plausible explanation then Chef Allen said "no" hahaha but when you think about it, it makes sense!
My grandmother do this but instead of beef she uses pork and it’s so delicious😍🤤
same!!! ❤
I think I’ll make this for dinner! It’s been awhile since I’ve ate this.
That's the boon and bane of Filipino cuisine. It is very dynamic and eclectic. Boon since it can adapt, bane because there's no single identity for a recipe.
It 2am here. At nagugutom ako because of this huhu
Sir Erwan! Lucky Me Pancit Canton with a twist please hehe. Thaaaaanks!
Wow...that was one of my fave "ulam" here in our country..my grandmother made the best bistek I ever taste❤👌
grandmas make the best meals!
Yeheeyyy its out na sa wakas.
Love the new studio man! keep it up! keep cookin'!
But you cant eat Filipino beef steak without rice!? Haha
you're right! too bad we didn't have some
Eating ulam without kanin is a sacrilege!!!
Yah eating Filipino ulam without rice is not Filipino. Hahaha
no way.....has to be eaten with rice.....PERIOD!
Erwan Heussaff yeah "but we're keto" lol
Adding oyster sauce and a tablespoon of butter will enhance all the goodness from this beautiful bistek
How much oyster sauce do you add?
Janine basicaly i cut the amount of soy sauce in half and replace the other half with oyster sauce
I dont like oyster sauce on beef and pork but now im curious how it would taste on bistek 🤔
That smell of the meat and onions when the beef steak is being cooked gets me all the time 👌
drool-worthy!
Idk this is how I make it. I don't use garlic.
Cut two onions into rings, cook one onion worth of rings in a super hot oiled pan and fast so that they get some browning on it but if you bit into the onion it's still raw in the inside. Take it out put the other onion rings in and cook it low and slow for like 15 mins until it's really caramelized and take it out. Pour the meat and soy sauce + calamansi marinate into the same pan and boil/braise it until the meat is cooked or to the tenderness you want it at, also put the caramelized onions in the middle of this being cooked how you want the meat done. When you're almost done add those half cooked onion in and add a corn starch slurry to thicken the sauce. There it's done you have the flavor, depth, sweetness and richness of caramelized onions while still having the texture of an onion.
My version would be brisket with fat caps.
If im in the province or something id tenderize it using wood as a heat source(that smoke flavor from cooking with wood is love). Ill just use meat tenderizer if im lazy which is most of the time.
But all pretty much the same with 2 batches of onions aaaaand I put a little oyster sauce.
Edit: And no kikoman as soy sauce for me, coconut brand is what I use.
Yo Erwan, my man. Congrats on reaching 1M subs. You deserve it fam. Keep up the great content.
thanks!
Jusko, paborito ko yan!!! Tapos maraming-maraming sibuyas!
Onions barely live on a wet season most of our onions planted during the mid cold to summer season and we know we are bombarded by min 20 typhoons so imported onions is a huge help to us but huge part of the local onions is stored to the cold storages (which is not accessible for the local famers) so its the season and financial support is the key factor for local production.
Uyyy si David Chang ng Pinas hehe
That’s my favorite baon when I was younger. My mom used to cook it for me and my sister. ❤️
Thanks for the recipe. So delicious 😋😍 tried it already. Thanks Erwan, Chef and the team. God bless guys.
Yummmersssssss.. and i must say this, gwapo mo Erwan.. bagay sau gnyang hair style.. 👏👏👏👏
metal spoon used on teflon pan makes me cringe :/ great recipe tho! makes me crave! :)
Chefd use it to check the sauce or so maybe nothing wrong tho using a netal spoon 😂
lol he aint tasting with it, he scrapes it back and forth, watch it again 🤣
@@hendrickor32 new friend here
same thoughts
Congratulations on your 1 million subs!😊
thanks!
I have my notifications turned on so why it didn't notify?! 😭 I'm an hour late huhu. But still, great cooking! I laaab laaab eeet. ❤
never too late!! haha
@@featrmedia Yaaaaas! 😍
It’s my first time to see bistek with garlic. It looks good! Worth to try
Namit naman pareng erwan 😋
Can you make a filipino summer dessert? :D
we made a few in our previous videos! check them out!!
Wow.. Fav❤❤❤ i always watch erwan's vid so relaxing...
Atlast. Yieeee. Hi crush Erwan. 😍😅
Erwan I love your videos very well 🙂😍❤ I will follow all your vlogs😊😊😊 Very good Erwan!❤
It’s 3 am at nagutom ako biglaaaa 😭😭😭
OMG chef allen tapa in his restaurants is so goood and also the polvoron
What's the name of his restaurant? And location pls
I remembered as a kid .it is beef tapa that my grandma’s using for bistek and no fats at all.
I always feel hungry watching ur vid kahit kakakain ko lng! Ano ba yan!😂😋🤪
For tougher meat, pound the meat flat to loosen up the muscles. Also, a bit different from how I make it is that I marinate with onions and black pepper and I don’t cook with it with garlic. Either way, it’s a Filipino original dish. It should up there with Adobo! 😋
Same technique for tougher meat and I also dont use garlic.
Searing requires high heat and typically with raw meat. The purpose of searing is to get color and seal the juices in the meat. There's no way to (pan) sear any meat by starting off with garlic in the pan.
Sobrang yummy tingin palang haha favorite ko madaming onion sa Bistek ❤️❤️❤️❤️❤️
this is very helpful , thank you so much to both of you , on of the most under rated filipino entrees ever.
Your hairstyle really suits you!! I love it, and the beefsteak ;)
Tried this and it turned out so good! 💛 thank you!
I modified the cooking, i brown the meat, and put it all back in iron skillet, and put it in the oven 350 for 30 minutes...meat are so tender.
idol ko talaga kita kuya erwan kau ni ate ann.. love u both and god bless
notif ON squad!!! WOOOOH 😍
im actually drooling
Wow sarap neto..lutuin ko eto maya kina amo thanks po may idea na ako..more cooking videos pls thanks po
This is so good! But what camera do you use here? It's like SUPER HD!!!!! XD
Damnn you guys using new camera? Cause the video shot looks dope and loving it!
Love Bistek! Kuya speaks so softly...a man of a few words!
He's loud at his restos! A good, humble chef.
This is making my mouth water, without a doubt.
gwapo naman ni erwan. il try that recipe later today looks yummy :-)
Because of you I made bistek today. THANK YOU!
I love beef steak but you should try making Carne Frita, it is known in Ilonggo cuisine. It's basically beef steak made better lol
Jed Provido yas💕 karne prita is so good in Iloilo😍
i tend to crave a lot when i watch your videos!!! 😩
good! it's working haha
Congrats 1M 💯
The carinderia version uses tougher meat so they simmer it for at least 30mins up to an hour. The advantage to that is the meat absorbs the flavor more.
I remember my lola used to add sprite (lime soda) on it and marinate it. But before that she’s bruising the meat first( tinatadtad ung karne) so that all the marinate sauce and spices easy to absorb
Yesssss. Been waiting for this upload!!! 😁
it's finally here!
One of my favorite recipe ever! 😍
It’s hard to make this at home if you have a daughter who only eats white meet and seafood. But this got me drooling. ..RICE RICE RICE 🍚
maybe this recipe will change her mind haha
Erwan Heussaff
More recipes using chicken breast and seafood please🙏🏼 we’re over here in 🇨🇦 and I wake up at whatever time whenever you have a post 😜
Handsome erwan heussaff🤤👍👍👍 bagay na bagay kayo ni Anne curtis 👌👍
Always gonna be my favorite dish. My granda makes the best bistek 😍
That’s how my Lola and Nanay makes buster! Yummmmmm 😋😋😋
The title of this video is already making me hungry 😭😭😭😊
hahaha
OMG! That looked so good! I will be making this tonight for sure.
Kakaluto ko lng nito kahapon so yummy bistek charap😋😋😋😋
Did u use a different camera here or diff editor? The quality of this video is totally different from your previous one. I love it.
❤❤❤ my dinner for today is bistek ... nagCrave ako eeh🤤🤤🤤
sounds like a plan
damn congrats on ur 1 million subs!!!!!!
Hi fam, guess we’ll be having a bistek as ulam for tomorrow’s lunch. off to marinate some beef 😉
Never mind Erwan lol I found your Merch I’ll most definitely support you. Thx nice content by the way!
I’m Carmen watching from Daly City, CA wow that’s super yummy bistek with warm rice😍. Super good!! Thanks Erwan for sharing. God bless❤️