Chef's Guide to Filipino Food in California's Bay Area | On the Road with Bryan Roof
ฝัง
- เผยแพร่เมื่อ 18 ต.ค. 2022
- Travel alongside Cook's Country's Editorial Director Bryan Roof as he explores the communities and cuisines that make up the great American dinner table. In this episode, he visits Oakland and digs into sinigang at FOB Kitchen, sisig with popup Likha, and then sits down at Abaca to discuss Filipino fine dining.
Get our Sinigang (Pork and Vegetable Soup) recipe: cooks.io/3Sb8Ysl
Get our Sisig recipe: cooks.io/3MCLcUS
Get our Garlic Fried Rice recipe: cooks.io/3ezJpUf
Read more about our visit to FOB Kitchen: cooks.io/3CG1GHt
Browse all our series content: cooks.io/3UHzA6L
Follow Bryan Roof on Instagram: / bryanroof
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I was fortunate to grow up on the Northside of Chicago with several wonderful Filipino families, restaurants, and lifelong friends (RIP Lemuel J. Gonzalez). Chicago diners have been blessed for years with a vibrant Filipino Food Scene.
Lucky for you, Mate, here in Sydney, Australia, barely NONE Filipino restaurant, all the food here are a CRAPPY thing
I have been lucky in that I’ve known many Filipino Americans, and learned to appreciate them and their cuisine. My first time eating goat was at a christening party for a coworker’s son. Pancit and roasted goat was absolutely delicious.
What a great episode! I remember fondly working with many Filipinos at a particular company. All wonderful people, and we had the absolute best pot lucks!
Company was the Post Office? 🤣🤣
@@improvisewitme LOL, but nope :)
Thank u mam
grilling sisig a modern twist?! sir you're mistaken, grilling pork ear and cheeks is the 2nd step to making sisig. this is the original way the inventor of sisig - Aling Lucing did back in the 60s and still is the same process today.
lol true dat.
Fil-Ams always be Columbusing Filipino food. Fil-Ams are so disconnected from their motherland they think they invented things like silvanas.
And look at their “calamansi” which is definitely not calamansi. Also, these filams haven’t heard of precolonial Filipino foods. Time for them to actually visit the Philippines to get the facts about Filipino food ✌️
@@jong5141 i dont think they're aiming for authenticity. Usually Filipinos abroad try to make do with what resources they have to mimic what can be closest to what's in the Philippines. I understand the value of learning more about the homeland. But people are also just trying to make a living from which ever part of the globe they are in 🤷🏻♂️
Grilling meet before kilawin is standard. :)
Lived in the Philippines for 3.5 years, miss the food and the aromas that filled the air every night.
Network engineer consultant?? 😟😟😟😟😟
that's not the only thing you miss, if you catch my drift
@@goodwillhumping7904 I was, and am happily married at the time I was there. We had on base housing, and it was great exposing my son to the culture while he was young. Sorry sir, no boom, boom for me.
@@michaelduncan2759 hahaha. i would say too bad but you're happily married so visit us again if you can
I think what makes Filipino (American) food different from other Asian foods, and I’ve noticed this is such a recurring debate among each other, is that there is that there is NO uniform recipe for each dish. Rather, you have the taste profile, foundational concept, and preparation that characterizes each dish as Filipino. This is what I concluded after so many years of noticing how we almost never agree on how dishes are prepared BUT you can see the amount of pride we have when preparing our own.
Well, you could say the same for Mexican food. So many versions of the same recipes. So many families make things differently. Either way, both cuisines are 2 of my 3 top favorites, lol...
Really agree. The Philippines has 7641 islands and 1 Filipino dish could be cooked differently depending on what island/ region you belong to
A lot of filipino stuff (practices like food, martial arts, etc) differ from family to family, or area to area because of the archipelagic makeup of the country. I guess it's amazing to think there are specific similarities despite the separation and distance. Rules are merely guidelines.
True. Part of me cringes with the egg, mayo and friendly meat sisig but as long it’s delicious, can’t complain!
Yeah, when I saw her sinigang I was like "why is your sabaw so dark?" but it looked good anyway and you can tell she put her heart and soul into it.
Growing up my Filipino dad would always make chicken or pork adobo with rice and it was THE BEST meals I enjoyed the most. Now my older sister cooks all the traditional Filipino foods and they're amazing. Great series to have ATK.. Miss living in the Bay Area and Northern Cali .
That’s just vinegar and soy sauce and garlic with meat. It’s a cop out for when Mom doesn’t cook. 😟😟😟😟😟
@@John77Doe No, it's not, it's much MORE than that. You obviously don't know much about Filipino culture and seem ignorant regarding this dish. You apparently aren't aware this is the Philippines NATIONAL DISH!!! It's very unique and many people love it. To be able to take 5-7 ingredients and create a fairly low cost and amazingly delicious meal is a gift. Also, the way my dad made it, he put a slight spin on it and took it "over the top".
@@John77Doe wrong! those three ingredients can't taste good unless you know the process. it's not all about just adding the ingredients in a pot and simmering. it's more than that
@@John77Doe As if your American food is so complicated to make. Stop being condescending. Lol!
I was in Olongapo City in the 70's. Lumpia and barbecue were awesome!
WORST bbq in the philippines are in Olongapo. But nice town.
Omg, some of the most amazing food this Indiana boy ever tried was at a little hole-in-the-wall Filipino restaurant in San Mateo, Californ! Candied pork belly, spicy shrimp and mango salad... GURRRLLL!!!😃😋
Hoosiers know a thing or two about pork, if you can impress us you're doing it right!
Why is hole in the wall so damn used when referring to ethnic restaurants lmao 😂
candied pork belly= tocino
Americas test kitchen is stepping it up !!!!!!!!! So excited to see this after following for so many years! Keep expanding this travel series it is a great addition !!!!! ATK for life fam!
The travelling is not new as evidenced by the photos and articles Bryan has written - recording it and putting it on TH-cam is.
Salamat!
Another excellent episode. For those of us who live far from the Bay Area, thank you for giving us a glimpse of these talented, inventive and charming chefs.
Just a couple of years ago the only Filipino recipe on the ATK website was a variation of chicken adobo. As a Filipino fan of ATK/CC/CI I'm really stoked to see more Filipino representation here.
To all Filipino chefs and cooks, kudos!!!! So proud of u guys…finally our cuisine slowly going Global….God bless you all
Proud of what?
As a life long Filipino Bay Area resident, just terrific!
I’m Filipino, and I approve this video. 😂😂
You can’t go wrong with Sinigang, Adobo (chicken or pork), Menudo, Dinuguan just to name a few. 😍😍
Hi Savannah. I am not Filipino but I sure approve this video. I will have to look up your suggestions. Nothing like watching folks who know how to cook and are so happy and relaxed doing so.
@@roderickcampbell2105 skip dinuguan if you don't want blood stew
nah not all people like sinigang even some pure pilipino dont eat it
kelan ka naging official aprrover ng mga pinoy videos at saan pwdeng mag apply?
Filipino food is THE BOMB!
Thank you Likha owners for acknowledging all the cultures that contributed to Filipino cuisine 👏.
Yeah, I like they acknowledge that Filipino cuisine im general was developed from a combination of barter trade era and various foreign colonizers. If that is their interpretation of sisig, that is fine by me
Hello from Rome 👋🇮🇹
Hello from California
Thanks for representing Bryan! I know you've always wanted to share our food culture to the world. Kudos Bro!
Wow, I've never really tried Filipino food before but now I need to!
Try Adobo for Starters. Or Lechon Kawali
Lechon Kawali, Lumpiang Shanghai, Dynamite, Bulalo, Kaldereta, Kare-Kare, Pansit Bihon.
Thank you Bryan for featuring the evolution of Filipino Food here in America from traditional to modern and fine dining. Awesome! I wish you would feature few recipes for Cook's Country in future videos.
yooooo tell me why all this food looks SO GOOD 😭😭😭
I tried these food in Bay Area, so many Filipinos here. Food is bomb
We dont mind improving filipino food by improvising with the available ingredients within your reach. That is the real gourmet chef's job. To create new food.
Great episode! Thanks American Test Kitchen for showcasing our very own Filipino foods. We have more to show.
Just wanted to say that pre-colonial, indigenous Filipino cuisine exists (in Ilocos, Cordillera, Mindanao, etc.). Spanish, Chinese, American, Japanese food barely influenced upland areas. Also, the OG sisig already began as a grilled, sauteed kind-of dish, it did not get created at a later time.
BAY AREAAAA lfg!!!!! PINOY ALL DAY LETS GO OAKLAND
Can't wait to try Filipino food. Looks delicious.
Big up to ABACA that was sadly my home town that was hit during the typhoon. For doing the Amazing thing for the people.
I lived on the island of Luzon for 2 years. I truly miss the food, unfortunately in SW Missouri, I can’t get that here. I would love to have some!
Love the content Bryan. Keep it coming!!
Bryan is such a good reporter! This is as good as hunger pangs! The pandemic was good for something at least! 🥰
I watch ATK a lot. Thanks Bryan for featuring some of the best of Filipino dishes!
janice's sinigang with tomato sauce is very different I thought it would be Kinamatisang Sinigang (souring agent would be the tomatoes only) but she then added tamarind too! It's very unique but looks absolutely interesting and good. Would love to try it one day!
Filipinos remind me of Spanish people they are great human beings. Great comida.
I'm Filipino and the food looks good. I'm lucky I got a retired Navy cook as my dad. I can just about make anything he can make especially the Filipino recipes. There are certain dishes I avoid to eat like the sugary foods. Dinuguan if cleaned and cooked right I'll eat. Adobo, Sinigang, Kaldereta and the grilled dishes are easy to make. You gotta have fresh lemon grass for adobo and some soups to make it taste good. I wouldn't pay crazy prices for that food at the restaurant, I'd make it myself.
Now can this be a prelude to a new ATK season where Julia, Bridget, and the crew will finally streamline favorite Filipino dishes to the American table? I was born and raised in the Philippines, and I am a huge fan of ATK, yet you have not touched on the wonders of Filipino cuisine, emphasizing sourness, sweetness, spiciness, and more as represented by the over 7,000 islands of the archipelago… maybe for a series of Filipino foods, show adobo, halo halo, sisig, inasal (barbecued chicken), sinigang (pork or seafood), tinola, mechado, menudo, afritada, and more.
Pancit, lumpia and balut!
Stay tuned!! I think you'll be pleased, both on ATK and Cook's Country!
@@carolinerickert4098 This is exciting, especially since its coming from someone who knows! :) Thanks!!!
What a great episode!
Thank you for sharing this story. Love it! Aloha!
None of these dishes were made "traditionally" and that's the beauty of Filipino food. As long as you retain the essence of the dish, you can go ham on how to cook it, what to cook it with. Every family has their own version of sinigang and every resto has their own version of sisig. Major props to these chefs!
That looks sooo good!
Thank you for Featuring & trying our Cuisine which are admired around the world 🌎 If you see a Filipino Restaurant you can expect an at home atmosphere. Hope you'll feature this in ATK 🥰🥰🥰
Thank you Bryan for showcasing Filipino food! Our food is one of the best! And you're the best!
Wow! Glad Filipino foods are now becoming more popular. Hope to see more Filipino restaurants all over the US.
Gotta have the sawsawan. It helps with the meat sweats. Sisig and San Miguel beer.
Very good show❤
Filipino food is good, but definitely it's own thing. We need more Filipino restaurants .
How hot is Filipino hot sauce, typically?
Mildly hot.
@@cynthiabianzon5408
So what is comparable for heat?
@@b_uppy if you mean those bottled red to orange-colored sauces, then no hotter than the original tabasco blend.
Usually, it's a sweet and spicy sauce so it's not really that hot.
If you mean the stuff served with their 'lumpia', it's not hot at all. It's just a sweet and sour sauce.
If you mean the brown-colored sauces, labeled as lechon sauce or all-around 'sarsa' (mang tomas), they're just liver sauces and are more sweet than spicy (if you even consider ground black peppercorns spicy at all).
@@yft2623
Is liver sauce made from liver?
@@b_uppy yea, pork liver
He put too much fish sauce on that bite LOLL
I enjoyed watching this. Reminds me of home 😊❤ watching here in the UK
Dynamic recipes!
Keep Bryan on the road. Nice.
He's been on the road for years.
ATK with the new show production!
Woahhh…ATK is traveling now? I love this new concept
The travelling is not new as evidenced by the photos and articles Bryan has written - recording it and putting it on TH-cam is.
@@sandrah7512 I meant new concept for ATK. ATK usually don’t record their travels or do any “on the road” type of filming. Dan Souza has done a couple (ie Chinatown NY) but it’s rare
It was definitely late but better late than never, it is high time we Filipinos get our asses out of the dump and make things that others would really appreciate and view as really worth their time, things that would fill them with wonder and happiness, things that others would consider possible to be a part of their everyday lives, that kinda impact.
marinated sisig with a lot of meat? Im not good in cooking sisig but this raised my eye brows. Gonna respect the original. Just saying.
Looks tasty.. Ill try that
Sinigang, my all time favorite.
My first experience with Filipino food was with my co-workers... OMG her Adobo was the best!!! I fell in love and I would contribute whenever she would make it (it was always in bulk!! Good times during potlucks!!! 😋) She always gave me enough for at least 3 meals... Luckily she gave me the recipe!!! 🥰🥰🥰😋😋😋 Oh!! And I can't forget the pansit!!! *swoon* Got the recipe for that as well. Such memories... good food, good friends, fine times.... 😁
You're smart, Lisa🥰🤣
we need more of Brian traveling for food!!!
The travelling is not new as evidenced by the photos and articles Bryan has written - recording it and putting it on TH-cam is.
@@sandrah7512 yeah I follow his travels on Instagram. Glad to see the videos though
I love sinigang ... In a simple way.
ATK,there was a supermarket, in JERSEY by HOBOKEN SIDE,walked around,found this PHILLIPINO PLACE, I KNEWeverything, but NOT the Phippino names,so just pointed + then a big
Container of COCONUT WATER, MANi was in heaven,then someone asked where I was from..JAMAICA WI, ,OH, now I see,,,,,🇺🇸🇺🇸🇺🇸🇺🇸
Hello ATK! I watched this episode hoping I get to see Bryan Roof, who is a Filipino by birth (like Tim Tebow), cook his own interpretation of a Filipino dish. I know he sort of did it years ago (back when Chris Kimball was still around) but I thought there was a part two of sorts. How about attempting to cook cochanillo, or a roast suckling pig? Perhaps you can look into that, Bryan. I love ATK and Cook's Country. Thank God for your You Tube Channel! By the way, I am a Filipino based here in the Philippines. 🇵🇭
❤
I love Filipino food.😋♥️
Calamansi??? No wayyy. Thats a orange bro. Hahaha
Yep. It looks like kiat-kiat...😊🤤
Wow. I'm filipino watching from the philippines.
Sinigang is the best for us filipino you cant resist it for sure with rice.
4:03 I laughed when he put so much fish sauce when the chef said to only put a "little bit". His facial reaction is what I expected. 😂 Even though he was saying it was good but his facial reaction can't hide the fact that it was salty. Haha
first bite of sinigang, my dude that's too much fish sauce i could tell it's a bomb 😂😅
So, apparently he takes pride in the Philippine Islands. Is he Filipino or just born there? He’s said, “They’re my people” but I was confused.
wow hope there are or there is a filipino restaurant just like that in USA:)) here in Japan where we live i never see a Filipino restaurant just like a family restaurant
Haven’t seen calamansi that big! It looks more like cuties!
I find the music on this to be a bit loud and distracting. Other than that, i enjoyed learning about delicious food!
Bryan!! Please come and get me...take me with you!!
Those 2 Chefs from Likha were inaccurate. Filipino cuisine is Indigenous Austronesian: Sinigang, Kinilaw, Adobo. Chinese: Pancit , Limit, Sauteed Vegetables such as Chopsuey, Lumpia etc. Spanish influence: Mechado, Caldereta, desserts such as Leche Flan, Pastries.
the origin of austronesian is philippines.
@@karabaw7445 Nope.
@@d.l.c7456 yes they are. study DNA migration Filipino dna are from Africa who settled in china then Taiwan then Philippines but Austronesian DNA are from Philippines. they actually called the DNA FILIPINO but a lot of u do not agree so they satisfy u by calling it Austronesian.
@@karabaw7445 read #GunsGermsAndSteele #JaredDiamond. Btw all of the races you can think of came from Africa.
@@d.l.c7456 we're not talking about people from Africa were talking about Austronesian. were only talking about flipino food wag mong ilayo. did jared diamond tell u that the philippines was the land of gods and has 5 colonizer DNA?
Serve ka ng Litson! Nyahahaha... that would be a fiesta special for FOB resto!
I hope a filipino food socal edition will come out soon!!
❤
6:06 wait that's way too big and way too orange for a calamansi 😂😂
Try Superstar chinese Filipino resto, Pork chop silog
Try eastern visayan pork humba🍛👍❤️🇵🇭
In the Philippines we don't use Thai chili but native chili called siling labuyo hotter than any chillies
LET'S GO ANYGMA!!!!
Prik nam pla tastes good with everything.
I would say that this Sinigang is a fusion or her “own” version. It looks and probably taste good but i’m pretty sure it doesn’t taste Authentic Pork Sinigang.
Sinigang with tomato sauce definitely isn't traditional. I don't care what the "oh but Filipino food isn't uniform recipe bla bla bla" bs crowd says. I don't doubt that her version tastes good though.
Ok. Anybody have any info on how or when Likha will host more popups? Thanks
#spreadlovephilippines
They made the sizzling version on a hot cast iron dish.. I didn't hear them mention sizzling .. Calamansi is green.. Not sure what they used. But Asian stores sometimes sell calamansi juice frozen or in a bottle.
calamansi is orange up north where they get exposed to low temps
@@oxoelfoxo oh... I never knew that. I have friends in Baguio and have not seen orange ones
@@kevinnashskitchen3517 oh more northern than Batanes. try 25-30 deg N
Bungisngis si chef kakatuwa heheh
Filipinos have a myriad of ways to prepare the same dish. I have never had sinigang that’s got ginger in it and I believe I make a killer sinigang. That’s why the comment section in videos such as this always gets inundated with comments about a Fil-Am doing the recipe wrong, without realizing, that one dish has been prepared in so many different ways and not even 2 families share the exact same recipe. With all that said, I’m just here dying to visit these restos in Cali. I like innovative dishes specially those that don’t lose their soul, instead, hearkens back to their roots.
never heard or tasted ginger in sinigang either. is that tinola?! i don't know. just because a soup is sour doesn't mean it's sinigang.
If you've had Sinigang sa Miso (Sinigang sa miso is the fish variety of sinigang) then chances are, you've had sinigang that's got ginger in it.
THE INTRO WESTERN PALATE 🤣🤣🤣 MY MIND CAN'T PROCESS THAT INFORMATION.....
LOL that is NOT calamansi. The sinigang from FOB looks good tho
ginger on sinigang? hmmm no no
Naging pork tinola lol
4:03 dami nilagay. Alat nyan hahaha. Di mo ko maloloko na masarap ung 1 subo na yun haha.
Philippines now has 7641 islands
I don't get it. why do Filipinos who leave for another country suddenly put Ginger in their Sinigang, I guess, when its fish its a must, but still we normally don't put ginger in Sinigang. and only restaurant people sear meat like that, Ordinary filipinos don't (Millenials maybe). its basic, you put pork or beef cut into large cube bite sizes into sa pot fill it u with water (preferable rice water) until it covers the meet and boil it when it starts to boil add a couple of small whole onions and small whole tomatoes. the start simmering to tenderize the meat. when its tender you add the Tamarind sinigang mix or whatever sinigang souring agent you prefer to use like Guava fruit or Kamias fruit etc. adding more rice water at this point might be needed (remember this is a stew that is more like a soup., lowering the heat after it starts to boil again coz' it might overflow while boiling. simmer a little more then, add all the veggies one by one like like Gabi cut into bite size pieces, snake beans, okra, eggplant, patchoy and finger chilies (looks like Halapeno but its not). add salt to taste and simmer for 3 more minutes or until veggies are cooked. absolutely sauteing or searing needed.
Yeah, ginger would honestly fit in Sinigang sa Miso (especially if you use either Tuna or Tambakol or any other big, saltwater fish) imho, but I don't think it ruins the flavor profile so it can pass off as a rather interesting take instead. As for frying or searing the meat, it's not really that weird or off-putting and is just as authentic as simply boiling the pork. I always prefer the latter, but the former still feels good and I love eating it once in a while.
🇵🇭😋🇵🇭😋🇵🇭😋
6:07 kelan pa yan naging kalamansi? ang laki nyan ha! 😂😂
Sisig using mayones...is good
Philippines have,7,561 islands .
Sizzling bbq