Just want to add my recommendation for Jon's podcast. It's called 1 for the Table, and his cohost is the inimitable and hilarious drag queen/makeup entrepreneur, Kimchi. They are the audio combo you never knew you needed, and for god's sake, somebody out there, please sponsor them! They deserve it!
Way back then and growing up on the southern border, those products didn't exist. My Mom still had the penchant for sweetness and added sweet pickle relish and sugar. I didn't even know Filipino spaghetti was "a thing" until Jollibees. We all always remember how our Moms made it and are briefly taken aback when we realize that not everyone had it the same way. Thanks Jon for stirring up the memories and it was comfort food indeed. One of the times we felt assimilated because it was one of the few meals that it was okay not to have rice. 😅😊❤
Have you ever tried Japanese napolitan spaghetti? It seems so similar to this!! I grew up on it thinking it was unique to have a sweet spaghetti but realized after going to jolibee that other cultures have variations of it as well. Italians would probably sob at this but honestly... it's so tasty!
I think they are pretty similar, especially when (as we see here) there's a lot of variation in each one... I think there's some place where they cross over! I just got access to the little bags of Philippine sauce in my local market, they are cheap enough and seem to be selling well, but before that it was the Japanese style with catsup and butter. I wanted to like this because it was easy to make and used ingredients that I always have. It was a little challenging at first but worth it I think.
Hello chef. Maybe you were talking about left over spaghetti and they used wok or a pan to reheat it lol. Growinp up, we didn’t have microwave so we have to used a wok or pan to reheat left over spaghetti. Lol. Still i love the content!😊
My partner and I are casual fans, we watch when you come up in our recommendations. My wife just saw this video pop up and has now started chanting "one of us"
My mom’s variation is on the creamier sweeter side. She adds (and bear with me here) condensed milk to it at the end to make it a bit more sweet and creamier. When serving, top it off Eden cheese. This is basically my childhood on a plate.
Jon, every year for my birthday my mom would make and cook spaghetti for me. I left the Philippines to come to US to study about 8 years ago and every birthday since I longed for my mom’s sweet spaghetti. Thanks for bringing up some sweet memories, Jon!
Patis (aka fish sauce) is also a valid umami booster for pinoy spaghetti sauce. A can of coke (or sprite) with regular tomato sauce will get you there too. Don’t judge.
another vote for the fish sauce, rarely add salt when I could just use fish sauce, & if you want a more Jollibee spaghetti flavor add a splash of evaporated milk at the end
I just made some today with fish sauce! I thought it was good and didn't change the color as much as some other umami products that could be used... that make the sauce brown. It was a little smelly for a moment but soon it was right at home. It took me years to get with this cooking with catsup, I think I'm not ready for SPRITE just yet!
Hey man, I’m glad I get to see you make one of your favorite childhood foods! Thanks for putting out this content, and for all the hard work, it helps young adults like me!
I may have found my people😮 I've always sweetened my spaghetti sauce with brown sugar and preferred to add bell peppers and chicken franks (popular in Jamaica🇯🇲). If I can find that unique spaghetti sauce I'm definitely trying my hand at this ❤. Thank you!
I grew up in (Highland Park) Detroit, and we didn’t (at the time) have asian stores in abundance as we do now. So, Unless she brought the ingredients over from her trips to the PI, she didn’t make hers as sweet as most. Still hot dogs and ground meat, in the wok (ours was huge), used fresh tomatoes / garlic / onions, and soy sauce. Thank you for featuring a touch of my world. Much love ❤️ .
Your ad for you own book. Omg i cant wait to start reading your book. Your channel has really stepped up my ability. Been trying ro get into a serious kitchen lately. Thanks Jon. ❤
This is how I like day old Filo Spag! After a party, my family and I would toss the cold leftovers into a kawali with a bit of garlic oil, some hot water, and let it kind of fry like this. So good.
The Filipino style spaghetti sauce seems easy enough to sub. I've looked up the ingredients of UFC and Del Monte brand. You basically start with 'neutral' tomato sauce and add soy sauce, black pepper, sugar and maybe some (sweet) bell pepper, MSG and oregano.
The crispy noodles part - I've only ever had that with the baked spaghetti version (yes, that's also a thing, though not as common) but it's also so good. I appreciate Chef Jon's effort to use Filipino products to make an authentic dish. He even cooked it the local way (in a wok, which is locally known as a caraja). I really appreciate the care and respect he shows for the cuisine. Thanks, Chef Jon! Edit: The soy sauce isn't a problem. My grandmother used to do the same. She'd even add some fish sauce if the taste isn't exactly right.
oh yeah i definitely remember those crispy burnt spaghetti. it's when we heat up the leftover spaghetti from the fridge with a pan even sometimes using a banana leaf if we feel like it LOL
I add brown sugar to a basic spaghetti sauce to get it 90 percent there, and then use Libby's Vienna Sausages to get it the rest of the way. My filipino husband likes it.
😮😮😮 so I just (and I mean * *just now* *) found an unopened bottle of Banana Ketchup in the back of my pantry and wasn't sure who I was gonna trust out here for a fantastic recipe..... THANK YOU CHEF JON!!!
I’m going to try to make a spicy Sichuan style with Cantonese meatballs but still keep it sweet like Filipino spaghetti (and of course still keep the sausages).
As a Filipino that grew up in SF you’d be happy to hear that my grandma heated spaghetti stove top, any food really. She refused to use the microwave because, well it would get dirty. So while as a Filipino family we never and still don’t make our spaghetti sweet like most, I know the nostalgia of crusty noodles especially with slightly burnt cheese. Our favorite. However sorry to disappoint you that we don’t put hotdogs either unlike many Filipinos do😅
Hi Jon. I am conflicted. My heart says follow your recipe and stick to your traditional memories but my brain says add a handful of rehydrated dried mushrooms. What to do? Thanks again for the easy going presentation. Loved the cookbook segue Cheers 😮
This is a very sweet and tangy peppery sauce and mushrooms might “muddy” that tang with its lovely earthiness. My suggestion is to split the recipe in two and try one with and one without and if you made it better, lmk so I can do it next time. 😜
Have done it with dried shiitake before, it can indeed make it a bit earthier than you’d like if you want the tangy, sweet lightly spicy taste of the sauce. Be cautious if adding it in.
i use oyster...sometimes fish sauce...sometimes soy sauce to balance out the sweetness, and then the cheese..i add the cheese on the sauce while it is cooking. the sauce is creamier...flavor is sweet salty. just right.
I haven’t had Filipino spaghetti in years! My kids don’t like it coz it’s too sweet. Now I’m craving it! Hmmm, maybe it’s time to reintroduce to my kids. 😊
Love Chef @jonkung cooking some of the best Filipino foods 🇵🇭💗 Fun fact: Most Filipinos do have sweet tooth, hence the Sweet-style Filipino Spaghetti. In some parties, we use Evaporated Milk to get that sweet and creamy sauce, just like the Rose Tteokbokki. :)
My brother, what? you're almost how old?!?!? I thought you were like a little older than me at like 27 maybe 28. Wild, absolutely wild. Also as an edit after the fact I feel like if you've been cooking for long enough and have some knowledge you can kinda eyeball a meal and just know in your heart of hearts it's gonna slap.
As a born&bred Italian this is an interesting recipe which I will be trying. One thing I would suggest is to use ROCK salt for the pasta water, it has no micro-plastics and should generally be cheaper. You can then use table salt too finish
@@jonkung Yeah flaky salt is good too, I use Maldon sometimes. Rock salt can be ground but it would lack Iodine and other minerals that are added in the production of standard table salt..
Sometimes we put condensed milk to add sweetness to the spaghetti. I know its weird but I think it works to make it sweeter and creamier 😂 And of course put some processed cheese (Eden) in the sauce and on top of it.
I don't mean this as an insult and maybe people will say I shouldn't even say it, but those ingredients gave me thoughts of male college student making supper with what is on hand. Knowing you tho, I'm going to assume it is very good. It reminds me of the supper I'm cooking now. My husband made it once from a recipe he found and I thought I had died and gone to heaven in spite of the fact that he is not much of a cook. Chicken, coconut oil, ketchup, soy sauce, honey, garlic powder, salt, pepper and cooked in an insta-pot (why insta-pot?). Sounds terrible but boy is it good.
A friend's heirloom (AKA it's been in his family at least three generations) recipe of this has soy sauce and fish sauce in it. Both work in the sauce, though!
7:07 Important part of Filipino cuisine is Winging the ingredients. Gut instinct measurement. 9:31 "Oh no... This is so goood." I'm afraid he's now a Pinoy Cuisine master, Tito Jon
I was skeptical until you added the ground pork. I think you have converted me. The only other Filipino style spaghetti I tried was the Jollibee version and it wasn't for me.
Evolved version of Filipino style Spaghetti has a bit of soy sauce, a mix of ground pork & beef, a little bit of all purpose cream, evaporated milk and grated cheese melted in the sauce. Aside from hotdogs you can also add sliced ham into small squares & mushrooms (pieces and stems). If u want it sweeter just use condensed milk. Thank me later. You're welcome
the Filipino spaghetti with pig's blood and dog liver is more interesting. Since there are so many kinds of Filipino spaghetti now, the world could use Purple Spaghetti made of Ube Jam and anchiovies. The Filipinos will be very proud of this unique pasta recipe.
There are two types of people in the world: those who chop up hotdogs and fry them adding some sort of tomato and everyone else (I do ketchup black pepper and pepper sauce 😏) And YES, you must fry them hard 😂
Hey Jon I just recently joined your channel! Its cool! Are you full Filipino or 1/2 Chinese ( because of your last name) I grew up in in a suburb of Los Angeles that was 20%+ Filipino- my BFF was Filipino ( I’m a straight-up white boy) My earliest gay memory was in 3rd grade when Bill, my Filipino friend and I were on the playground bench’s, in the corner of rhe school yard, catching ants in our milk straws . Bill triumphantly exclaimed that he had captured an ant in his straw !!! I motioned to him to lean closer, as i planted a loving kiss on his lips. As i pulled away, he pulled me close and returned the kiss. Then we returned to our ant-catching. I hope you love and marry and find every happiness.
I try to not add cheese to everything but we used to add the cheap fake Parmesan that comes in a green tube to the spaghetti when I was little. I loved that powder haha 😆.
Thank you for asking! I actually get paid the same no matter where you buy it but you can snag a signed copy from some specific stores and I don’t think they cost any more. Maybe a couple buck from what I see.
Just want to add my recommendation for Jon's podcast. It's called 1 for the Table, and his cohost is the inimitable and hilarious drag queen/makeup entrepreneur, Kimchi. They are the audio combo you never knew you needed, and for god's sake, somebody out there, please sponsor them! They deserve it!
Thank you 😊!
He has a podcast with kimchi?! So iconic and perfect when he's a cook/chef haha
Not the blurred feet! Hilarious!
Just don't mention the shot immediately afterwards of Jon moving Boba with his feet 😂
Then immediately gives us the goods. 😂
Best advert ever!
Is no one going to talk about about how precious is was that the good boy was scootched out of the way and just fell right back asleep. ❤😂
Boba is so unbothered
Way back then and growing up on the southern border, those products didn't exist. My Mom still had the penchant for sweetness and added sweet pickle relish and sugar. I didn't even know Filipino spaghetti was "a thing" until Jollibees. We all always remember how our Moms made it and are briefly taken aback when we realize that not everyone had it the same way. Thanks Jon for stirring up the memories and it was comfort food indeed. One of the times we felt assimilated because it was one of the few meals that it was okay not to have rice. 😅😊❤
Have you ever tried Japanese napolitan spaghetti? It seems so similar to this!! I grew up on it thinking it was unique to have a sweet spaghetti but realized after going to jolibee that other cultures have variations of it as well. Italians would probably sob at this but honestly... it's so tasty!
I think they are pretty similar, especially when (as we see here) there's a lot of variation in each one... I think there's some place where they cross over! I just got access to the little bags of Philippine sauce in my local market, they are cheap enough and seem to be selling well, but before that it was the Japanese style with catsup and butter. I wanted to like this because it was easy to make and used ingredients that I always have. It was a little challenging at first but worth it I think.
I have a friend from the Philippines who uses some similar ingredients & flashes it all in the wok 🤤 soooooo good!
Warming up leftovers in there is elite
Hello chef. Maybe you were talking about left over spaghetti and they used wok or a pan to reheat it lol. Growinp up, we didn’t have microwave so we have to used a wok or pan to reheat left over spaghetti. Lol. Still i love the content!😊
My partner and I are casual fans, we watch when you come up in our recommendations. My wife just saw this video pop up and has now started chanting "one of us"
❤️🧡💛💚💙💜🩵🩷🤍🩷🩵
Is your wife the same person as your partner? Might spice up the sauce a bit more than Jon intended
My mom’s variation is on the creamier sweeter side. She adds (and bear with me here) condensed milk to it at the end to make it a bit more sweet and creamier. When serving, top it off Eden cheese. This is basically my childhood on a plate.
Jon, every year for my birthday my mom would make and cook spaghetti for me. I left the Philippines to come to US to study about 8 years ago and every birthday since I longed for my mom’s sweet spaghetti. Thanks for bringing up some sweet memories, Jon!
I hope you get some soon 😊
Patis (aka fish sauce) is also a valid umami booster for pinoy spaghetti sauce. A can of coke (or sprite) with regular tomato sauce will get you there too. Don’t judge.
Would never judge. It’s so delicious however you make it.
another vote for the fish sauce, rarely add salt when I could just use fish sauce, & if you want a more Jollibee spaghetti flavor add a splash of evaporated milk at the end
Will try all that…
I just made some today with fish sauce! I thought it was good and didn't change the color as much as some other umami products that could be used... that make the sauce brown. It was a little smelly for a moment but soon it was right at home. It took me years to get with this cooking with catsup, I think I'm not ready for SPRITE just yet!
agree patis has a cheese like taste. We use patis to season our spaghetti or other pasta dish.
It is so cool that Filipino cuisine is starting to become more accessible for people bc it is so unique and fun! plus your take on it looks incredible
It really is so much fun and delicious.
@jonkung the way you make your spag is the way we grew up making spaghetti. We also p.ut soy sauce
@jonkung the way you make your spag is the way we grew up making spaghetti. We also put soy sauce. And we put as much cheese as well hahahaha
@jonkung the way you make your spag is the way we grew up making spaghetti. We also p.ut soy sauce
@jonkung the way you make your spag is the way we grew up making spaghetti. We also p.ut soy sauce
Hey man, I’m glad I get to see you make one of your favorite childhood foods! Thanks for putting out this content, and for all the hard work, it helps young adults like me!
I may have found my people😮 I've always sweetened my spaghetti sauce with brown sugar and preferred to add bell peppers and chicken franks (popular in Jamaica🇯🇲). If I can find that unique spaghetti sauce I'm definitely trying my hand at this ❤. Thank you!
I grew up in (Highland Park) Detroit, and we didn’t (at the time) have asian stores in abundance as we do now. So, Unless she brought the ingredients over from her trips to the PI, she didn’t make hers as sweet as most. Still hot dogs and ground meat, in the wok (ours was huge), used fresh tomatoes / garlic / onions, and soy sauce. Thank you for featuring a touch of my world. Much love ❤️ .
Your ad for you own book. Omg i cant wait to start reading your book. Your channel has really stepped up my ability. Been trying ro get into a serious kitchen lately. Thanks Jon. ❤
Thank you so much!
Thanks!
Thank you @mirasazzad! Appreciate you!
This is how I like day old Filo Spag! After a party, my family and I would toss the cold leftovers into a kawali with a bit of garlic oil, some hot water, and let it kind of fry like this. So good.
You look so happy and the blurred feet was the laugh I needed
The Filipino style spaghetti sauce seems easy enough to sub. I've looked up the ingredients of UFC and Del Monte brand. You basically start with 'neutral' tomato sauce and add soy sauce, black pepper, sugar and maybe some (sweet) bell pepper, MSG and oregano.
It’s not that far off at all.
The crispy noodles part - I've only ever had that with the baked spaghetti version (yes, that's also a thing, though not as common) but it's also so good.
I appreciate Chef Jon's effort to use Filipino products to make an authentic dish. He even cooked it the local way (in a wok, which is locally known as a caraja). I really appreciate the care and respect he shows for the cuisine. Thanks, Chef Jon!
Edit: The soy sauce isn't a problem. My grandmother used to do the same. She'd even add some fish sauce if the taste isn't exactly right.
It’s one of my favorite cuisines because it’s so joyful. I love it baked too!!
omg I love this wok-styled Filipino spaghetti. I think the only thing missing is the processed cheese. now I have to try this at home
Love everything about this; throwback to my Filipino childhood dinners, Boba doggie and the foot-censored ad break.
Omg your ad in this video is one if the best ones I ever seen. You sir are AWESOMELY HILARIOUS! ❤
Since I haven’t mentioned lately …. I really dig your full length recipe videos 🤙
Thank you!
as much as I was struck by grief losing our beloved drug advert, you sir are comedy genius. Especially the book technology breakdown.
Thank you ☺️
Thanks so much! I've seen the Filipino spaghetti sauce at FreshCo and didn't know what made it different. Excited to try it out now.
oh yeah i definitely remember those crispy burnt spaghetti. it's when we heat up the leftover spaghetti from the fridge with a pan even sometimes using a banana leaf if we feel like it LOL
Jon Kung cooking Filipino food.... Surreal! Thanks so much for making this video!
You had me worried with the "oh no!" 😂
But the joy on your face at the end, priceless. 💝
“Oh no it’s good.” Is something I say way too much 😆
I add brown sugar to a basic spaghetti sauce to get it 90 percent there, and then use Libby's Vienna Sausages to get it the rest of the way. My filipino husband likes it.
😮😮😮 so I just (and I mean * *just now* *) found an unopened bottle of Banana Ketchup in the back of my pantry and wasn't sure who I was gonna trust out here for a fantastic recipe..... THANK YOU CHEF JON!!!
My pleasure and I hope you love it!!
OMG, I'm drooling over here! This looks Absolutely Scrumptious!
Looks good!
I’m going to try to make a spicy Sichuan style with Cantonese meatballs but still keep it sweet like Filipino spaghetti (and of course still keep the sausages).
Brings back fond memories when my aunties made Filipino-style spaghetti. Did you say you're almost 40? Do share your fountain of youth secrets.
Haha lots of sunscreen is it 😊
beauty of joseon sunscreen
Some family recipes here involve adding condensed/evaporated milk to their spagheti. Glad to see your take on this!
As a Filipino that grew up in SF you’d be happy to hear that my grandma heated spaghetti stove top, any food really. She refused to use the microwave because, well it would get dirty. So while as a Filipino family we never and still don’t make our spaghetti sweet like most, I know the nostalgia of crusty noodles especially with slightly burnt cheese. Our favorite. However sorry to disappoint you that we don’t put hotdogs either unlike many Filipinos do😅
Such a great video. I have to say that I never liked Filipino spaghetti but I would give it another try with your recipe!
Hi Jon. I am conflicted. My heart says follow your recipe and stick to your traditional memories but my brain says add a handful of rehydrated dried mushrooms. What to do? Thanks again for the easy going presentation. Loved the cookbook segue Cheers 😮
This is a very sweet and tangy peppery sauce and mushrooms might “muddy” that tang with its lovely earthiness.
My suggestion is to split the recipe in two and try one with and one without and if you made it better, lmk so I can do it next time. 😜
Have done it with dried shiitake before, it can indeed make it a bit earthier than you’d like if you want the tangy, sweet lightly spicy taste of the sauce. Be cautious if adding it in.
@@MaverickRiou Thank you. I was looking for texture as well as taste but will follow both your advice. Thanks again
0:19 i think you're eating leftover spaghetti and to reheat the spaghetti your mom uses wok thats why its a little bit charred
Your advertisement of your cookbook cracked me up !! 😂 Wishing you much success!!
i nearly choked on my ice cream 😂😂😂 i need to save up to buy your book
Appreciate you 🥰 thank you
blurring them just makes it hotter 😩😩😩
best ad for a cookbook I've ever seen. And I watch B. Dylan Hollis!
Awww he’s so cute and funny
Best commercial ever!!! Pages and words too?! Love it. Are your feet blurred because they’re deadly kung fu weapons?
Love the podcast and you too!
Your ad made me roll my eyes a lot LOL I loved it
This was really entertaining ❤❤❤❤🇵🇭🇵🇭🇵🇭🇵🇭🇵🇭🇵🇭 thank youuuu!
Hi there, What brand is the wok stove/burner you are using? Thanks
i use oyster...sometimes fish sauce...sometimes soy sauce to balance out the sweetness, and then the cheese..i add the cheese on the sauce while it is cooking. the sauce is creamier...flavor is sweet salty. just right.
I haven’t had Filipino spaghetti in years! My kids don’t like it coz it’s too sweet. Now I’m craving it! Hmmm, maybe it’s time to reintroduce to my kids. 😊
You can try to make it a little saltier or add more tomato perhaps?
Love Chef @jonkung cooking some of the best Filipino foods 🇵🇭💗 Fun fact: Most Filipinos do have sweet tooth, hence the Sweet-style Filipino Spaghetti. In some parties, we use Evaporated Milk to get that sweet and creamy sauce, just like the Rose Tteokbokki. :)
Not the book advertisement 😂😂😂😂 the features!
My brother, what? you're almost how old?!?!? I thought you were like a little older than me at like 27 maybe 28. Wild, absolutely wild. Also as an edit after the fact I feel like if you've been cooking for long enough and have some knowledge you can kinda eyeball a meal and just know in your heart of hearts it's gonna slap.
Sometimes I can just think of a recipe and pretty much know what it will taste like.
is your book available now?
As a born&bred Italian this is an interesting recipe which I will be trying. One thing I would suggest is to use ROCK salt for the pasta water, it has no micro-plastics and should generally be cheaper. You can then use table salt too finish
We use diamond crystal kosher salt. I think table salt would be too easy to make too salt no? Rock salt is a great idea.
@@jonkung Yeah flaky salt is good too, I use Maldon sometimes. Rock salt can be ground but it would lack Iodine and other minerals that are added in the production of standard table salt..
nice! made me want to try your version 🤘♥️
Sometimes we put condensed milk to add sweetness to the spaghetti. I know its weird but I think it works to make it sweeter and creamier 😂 And of course put some processed cheese (Eden) in the sauce and on top of it.
That advert for your book is HILARIOUS!😂😂😂 Thanks for the quick aside.😜
I’m glad you enjoyed it 😃
Looks delicious!!! I love banana ketchup! I put it in almost EVERYTHING!!!😅
You're the best, Jon ❤
That cookbook ad had me rolling
I make a vegan version very similar to how you did this. I even use a wok!
Hiii! Filo fan here 👋🏼 Just curious: Why were you eating Filo-style spaghetti once a week when you were a kid? 🙂
Jufran has been called banana sauce since the beginning, I still remember their commercial jingle omg
I just saw another video of you on Detroit river...I should have known you were from Detroit since you're making "moms spaghetti"❤😏
I don't mean this as an insult and maybe people will say I shouldn't even say it, but those ingredients gave me thoughts of male college student making supper with what is on hand. Knowing you tho, I'm going to assume it is very good. It reminds me of the supper I'm cooking now. My husband made it once from a recipe he found and I thought I had died and gone to heaven in spite of the fact that he is not much of a cook. Chicken, coconut oil, ketchup, soy sauce, honey, garlic powder, salt, pepper and cooked in an insta-pot (why insta-pot?). Sounds terrible but boy is it good.
Podcast? Why am I just now finding out about a podcast? What’s it called?
Edit: Never mind. I should have waited 30 more seconds. Thanks for the link!
A friend's heirloom (AKA it's been in his family at least three generations) recipe of this has soy sauce and fish sauce in it. Both work in the sauce, though!
you made it your own! thats the entire spirit of it. :)
Stay tuned 😌
@@jonkung my mem of this also contains grated cheddar cheese ontop. its how i found out i was allergic to dairy when i was young.
Oh no!!!
7:07 Important part of Filipino cuisine is Winging the ingredients. Gut instinct measurement.
9:31 "Oh no... This is so goood."
I'm afraid he's now a Pinoy Cuisine master, Tito Jon
Your book ad is like a branding challenge on Drag Race. Very funny!
LMAO
The ad was everything 😂
YUMMMMMM, LOOKS SO DELICIOUS 😊😊😊😊
Ispageti! Sarap!
Salamat, David! ❤️
I was skeptical until you added the ground pork. I think you have converted me. The only other Filipino style spaghetti I tried was the Jollibee version and it wasn't for me.
7:22 damn Jon. Those legs go on for ever 😅
Great add btw 👌🏻
Haha thank you 😊
The blurred out feet? I’m dying! 😂
Wow ..
I was wondering what was missing... The Quick melt cheese ontop was missing
7:23 I'm here for the manspreadng
Love this Filipino spaghetti stir fry 😂 Next time with PureFoods hot dogs 🤤🇵🇭
Evolved version of Filipino style Spaghetti has a bit of soy sauce, a mix of ground pork & beef, a little bit of all purpose cream, evaporated milk and grated cheese melted in the sauce. Aside from hotdogs you can also add sliced ham into small squares & mushrooms (pieces and stems). If u want it sweeter just use condensed milk. Thank me later. You're welcome
the Filipino spaghetti with pig's blood and dog liver is more interesting. Since there are so many kinds of Filipino spaghetti now, the world could use Purple Spaghetti made of Ube Jam and anchiovies. The Filipinos will be very proud of this unique pasta recipe.
My aunt would cook the aromatics then toss in the minced beef, then hot dogs.....not separately
Now I'm wanting spaghetti.
Hi can you please try cooking any Indian dish?? 😍
Gladly 😊
I think you snuck a png on paper in with those jpegs for your cookbook.
Are you calling me a liar?
I'd call it an easter egg or hidden feature. Maybe do a special edition with some paper NFT's in it.
That’s much to complicated. I’m just a liar.
There are two types of people in the world: those who chop up hotdogs and fry them adding some sort of tomato and everyone else (I do ketchup black pepper and pepper sauce 😏)
And YES, you must fry them hard 😂
They’re SO good when they’re a little crispy
waaaiiit. did you grow up in the Philippines?
I didn’t. Just around a lot of Filipinas.
That commercial and your dog omg 😭😭😭😭😭😭😭
Book 😌
@@jonkung 🤓🤓 I'll be reading
Came here just to be the first to comment! Also, love your content!
10:04 - the "oh no" of someone who knows they just stuck their whole foot in their food. Up to the ankle.
Oh no please add some cheese 🧀🧀🧀🧀 to make it delicious 😋😋
Hey Jon
I just recently joined your channel! Its cool!
Are you full Filipino or 1/2 Chinese ( because of your last name)
I grew up in in a suburb of Los Angeles that was 20%+ Filipino- my BFF was Filipino ( I’m a straight-up white boy)
My earliest gay memory was in 3rd grade when Bill, my Filipino friend and I were on the playground bench’s, in the corner of rhe school yard, catching ants in our milk straws .
Bill triumphantly exclaimed that he had captured an ant in his straw !!!
I motioned to him to lean closer, as i planted a loving kiss on his lips. As i pulled away, he pulled me close and returned the kiss. Then we returned to our ant-catching.
I hope you love and marry and find every happiness.
I approved it right away when you put a decent amoutn of onion😌
Hey Jon, just curious - where's the cheese? Forgive my ignorance, not sire if you're lactose intolerant. 😅
I try to not add cheese to everything but we used to add the cheap fake Parmesan that comes in a green tube to the spaghetti when I was little. I loved that powder haha 😆.
@@jonkung hahaha!! I would put heaps of shredded K/raft "cheddar" on mine 😂
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Wow. Youre filipino? 😍
Spaghetti on get's crispy when someone effed it up. Left in the stove for quite long and toasted the buttom.
the history of ketchup is actually pretty interesting.
It really is!
Who pays you more when I buy the book?
Thank you for asking! I actually get paid the same no matter where you buy it but you can snag a signed copy from some specific stores and I don’t think they cost any more. Maybe a couple buck from what I see.