I love how this is presented in a historical manner. Sisig: one great example of how food can be diverse. Who are we nga naman to stop it from evolving.
True. But I think what irks us Kapampangan is when they Market it on the menu "Original Sisig Kapampangan" but puts Mayo and egg on it. We hold ingredients and the process very important, I think even more important than the presentation. :)
Our family is pure Kapampangan and are from the center of pampanga which is city of san fernando, we are famous for our family’s sisig. We do it differently.. we first boil the pigs head with garlic, peppercorns, bay leaves and salt then cook to tender, then we drain and remove from the bones and deepfry it to crispy then chop into small pieces. We mix ours with boiled chicken liver and we never use salt or vinegar on the dressing, instead we add soysauce and kalamansi. For me this is the original, it’s been passed down from our ancestors to my grandparents, to us grandchildren with some other kapampangan dishes and delicacies that i’m glad to share.
Everything is original except for the DEEPFRY. nope. it was traditionally grilled. and I'm kapampangan too, from the ACTUAL CENTER of Pampanga - ANGELES CITY.
@@nursultantulyakbay6643 then the boiled one is the original just like in this vid? I feel like it is indeed the original because it is too unique and no one does that style today.
Watch the episode in another vlog,, its the team canlas tv and they prepare exactly as you said,,but they dont deepfry it instead they grill which is a healthier version to the later!
In terms of food and travel vlogging, I'm certain that Erwan is pretty hard to beat. He speaks well, he edits superbly, chooses music perfectly. He presents everything in a manner that is so clear to every viewer.
@@carebear7613 Hi! Erwan actually went to the 2 most popular sisigan here in Pampanga, they are in Angeles City. Aling Lucing's and Mila's. Sisig usually costs 100-180 pesos per sizzling plate. It's actually more than enough for 2 persons. But, as they say, you can't get enough of it! 😄
I LOVE THIS SO MUCH. Thank you for bringing the history of our food and tracing it back to its roots. I also heard that sinigang and tinola were dishes only for the aristocratic class!
Stories about good food need to be told this way. I’ve seen a lot of videos on sisig, even by foreigners; but so far, this is the best. True, as most of you here mentioned, Claude has elevated the narrative with his in depth knowledge of local cuisine. Mila’s is my favorite; though I tried Aling Lucing’s and the “ancient” version too. Nicely done, Erwan!
In our hometown in concepcion tarlac. The way of cooking a sisig is a way different. First you have to boiled the ear of a pig Next fry it a little bit Lastly grilled it as long as you make it thinner. To cook with ingredients First we have to grilled the liver of chicken but you can use reno liver spread. Chops onions calamansi a bit of soysauce chili and pepper. Then add the very tiny slice of ear of a pig and the chicken liver and other ingredients mix all. Itll takes so long time but its worth it. Proud kapampangan from concepcion tarlac.
Im a kapampangan and Ive tried everything around pampanga different municipalities their version of Sisig and the most tasteful and best sisig was from Angeles :-) Manyaman ke tlga magluto ikaming kapampangan :-)
Sisig is my top one favorite Pinoy dishes.😁😍 Meron din kaming sariling sisig. Kami mga Ilonggo, my parents, both Ilonggos, yun tainga ng baboy yun talaga sisig ng mga Ilonggo tapos grabe babad sa suka, masabaw yun sisig namin and after that iihaw namin, walang itlog at chicharon na nilalagay at siyempre di siya sizzling talaga, all ihaw lang. Sibuyas, luya, suka, asin, then mayonnaise after that babad mo sa calamansi kahit iiwan mo pa yun buto ng calamansi sa sisig kasi sabi mararamdaman mo yun asim ng sisig. 😁Pero masabaw kasi galing sa fat ng tainga ng baboy na binabad sa suka muna bago iihaw..And yun siling labuyo at siling pula namin di maliliit ang hiwa, medium size pero di pabilog, slice talaga sa amin. Yan po yun way ng pagluluto ng Tatay ko since Papa kasi, may carinderia dati sa Villamonte, Bacolod, sabi yun Lola(nanay niya) ko nagturo sa kanya, mahilig mag travel nun dalaga pa yun Lola ko like Erwann does, she's also History Professor, mahilig magresearch Lola ko, one time nagpunta siya Pampanga to learn how to do Original Sisig, may kaibigan siya doon, doon niya natutunan lahat. Pero iniba niya yun style since Ilonggo mahilig talaga sa ihawan..Tawag namin Inihaw na Sisig. 😁
I miss my home in Angeles City. Currently in Bahrain. You definitely went to the right places! Kapampangan ku and I know that sisig doesn’t go with mayo or egg. Istu ya kanta cabalen? 😂
Im so happy that me and my husband ate at that historical restaurant in Angeles, Pampanga .. Aling Lucing.. Sir Erwann thank you for sharing the magic of that sisig.. My husband loves sisig so im cooking it for him now.. Thank you ..😁
I am proud Kapampangan. Thank you Erwan for this video. Kami naman sa bahay pag nagluluto ng Sisig intead of the ears, we use Pork Liempo or kung may natira sa handa na Lechon, we call it Sisig Liempo/ Sisig Lechon :)
The effort you put in your vlogs are insaneee. We crave food and we learn history all at once. How do you not have your own tv show yet?? More power, Erwan! =)
Now i know na yung unang version ng sisig ay parang kinilaw.. Thanks to this video nakakabrain full but stomach hungry.. Hahaha!! Nagutom ako. Makaluto nga ng sisig mamaya.. More food video po..
i was about to suggest the sisig in pampanga cause first i'm a kapampangan and we have the best sisig, second is there's a reason for u to visit pampanga and there's a very little chance that i might see u here hehe but here u go hahahaha thank you for this video!!!! Road to 1M!!! ❤
Very detailed content.. currently searching and studying for our vlogg para sa task final performance task namin, Dami ko na ideas sa isang video lang nato.. thank you po😌
Mila’s my favorite compared to aling lucing’s sisig. It’s a thumbs up that you tried the paco salad definitely the best!!I was hoping you tried the tocino bbq at Mila’s too, it’s the 💣
I love how your videos have evolved over the years. Great editing. Great hosting. Great content. I am a huge fan especially with how much growth you had over the years. Thanks Erwan!
OMG sisig! My favorite. I did notice a difference with the sisig that is prepared here in the States vs. in the PI, due to food regulations, the States prepare sisig with just pig ears and pork belly vs. using other scraps of the pigs face. They also don't add mayo here in the States. The textures are different here in the States vs. the sisig in the PI, but both versions are yummy! I love me some sisig!
Watching this in July 2022. The history of Sisig is fascinating. Because it has so many versions, this dish deserves to be highlighted in some sort of yearly Sisig festival with a Sisig competition. Throw in a contest of the best craft beer companion for Sisig. I think I've just given someone?, Pampanga? a tourist worthy idea. Hope someone picks it up.
One of the things I'm proud of as a Kapampangan is our culinary tradition. Thank you for featuring this very delectable and characteristically Kapampangan delicacy.
Omg I loved this video and the history behind it. Love anything history and omg Chef Tayag. I actually used this video when I made my own sisig. 10 thumbs up for this episode!!!
Proud Kapampangan here! I miss making sisig. I used either pig's brain or mayonnaise (if there is already no available brain in the market) when making one. Thank you for featuring this!
This is an excellent presentation of the genesis and history of one of my favorite Filipino dishes!!! I love eating Sisig but I haven’t yet attempted to make it myself!!! Thank you so much for showing the traditional recipe as well as the more currently popular evolution!!! ☮️🖖🏽
From a kapampangan, this is a very good research! There is also Sisig Puso ng Saging. Instead of meat, you use puso ng saging (can put pork or chicharon for flavor) and it is quite sour. A good sample of “salad”.
Awesome! I love the concept of this video and it makes me feel so proud of being a Kapampangan. Thank you for featuring Pampanga. Hoping to see more from you featuring other dishes from different parts of the Philippines.
Erwan, i think you just saved the original “Sisig” from being just a thing of the past.. So thankful to you:) Dakal a salamat, maganakang kaluguran! (Thanks so much, kind friend!)
Oh please do a survey. It would be nice to have the (1) origin, then (2) regional variations and if possible, (3) international adaptation. Well wishes from Cebu. Was hungering for more coverage for this one
Proud Kapampangan here, I appreciate people trying to add modern twists to the traditional sisig. However, the original version is and always will be the best. Thanks for this video!
Try mixing some grilled chicken liver (minced) in your sisig. And instead of vinegar, try calamansi. I know it's not on the traditional sisig recipe but it adds so much flavor... and thanks for sharing this video. I'm learning so much about the history of foods in Philippine.. mabuhay.
It's been 4 years and I still get back to this video. Approaching food through a history lens really makes you appreciate how it was made with simplicity and how it has changed and evolved.
Oh see. Sa pampanga pala nagsimula yun. Nag evolve na lang pala. Different version na lang lumabas ngayon. Ngaun instead of vinegar, calamansi nilalagay and with sunny side up. 🙂👍 Job well done Idol Erwan💪🏻
I am an absolute fan of "sisig", it's one of my most favorite foods of all time and this is by far the first time i learned something about the origin and then evolution of the dish. thank you for this vid and more power sir Erwan!
Thanks Erwan! I just learned a lot from a foreigner about a Filipino dish. I always love Sisig and this made me have a new idea and standard on what really is a Sisig.
Now I want sisig for dinner! On the other note, didn't know the original one is kind of as 'simple' as that well maybe bcos obv. I/we are not from the place of origin, so thanks for this! You walked us through history while making as crave. Ehe 😅
i can't believe i'm watching this again now because i've been craving for sisig for so long now and this will be my legendary favorite food in the Philippines. ❤🤤
What I like about your vlogs/videos is its not all about food and how you cook it but also the history of the food. Not just food but also a documentary. 😍 Tummy is full; brain is full!💕
Hello kuya try also “warek-warek” of ilocos region. New subscriber here🥰 and kinda like eating while watching the food that you cook😋OFW from Taiwan,missing filipino food already.
not a scam, but rather an accident. She said it was HER version of Sisig. But the ingredients were just the same. there were no "scams" or "foolery" involved, just happy accidents.
We used to eat that first version of Sisig during my younger years. My Lolo prefer to serve it like that and we liked it too. I am from Davao but my Lolo came from Pampanga. Sisig (without egg and mayo) is the best!
I have just eaten SISIG during my lunch and a notification popped up on my phone that you have a video about original SISIG recipe. I want more! Nakakatakam.. 😅🙄 Mas masarap ata tong recipe mo Erwan.
Yes i guess people dont like the original recipe thats why they tried something new. But for me my favorite is the original sisig, the best. Manyaman!!!
Leizl Sloan not that they don't like it but people always think they can improve on something by adding stuff just how we add cheese on almost everything to thr point that it's already weird
claud tayag, I read about him a couple of years ago. he's a good artist and an expert on filipino dishes.. when anthony bourdain visited the Philippines, he also interviewed claud tayag about our food. I am in awe everytime I see him on videos.
So interesting how the delicious sisig evolved through the centuries to the present. I dont remember eating it back in the 70's and 80's but started eating it here in the US in the late 90's. ♡♡♡
I love how this is presented in a historical manner. Sisig: one great example of how food can be diverse. Who are we nga naman to stop it from evolving.
exactly!
True. But I think what irks us Kapampangan is when they Market it on the menu "Original Sisig Kapampangan" but puts Mayo and egg on it. We hold ingredients and the process very important, I think even more important than the presentation. :)
No dramas in a dish evolving. Just do not label it as "traditional" or "original" sisig like what others do.
Our family is pure Kapampangan and are from the center of pampanga which is city of san fernando, we are famous for our family’s sisig. We do it differently.. we first boil the pigs head with garlic, peppercorns, bay leaves and salt then cook to tender, then we drain and remove from the bones and deepfry it to crispy then chop into small pieces. We mix ours with boiled chicken liver and we never use salt or vinegar on the dressing, instead we add soysauce and kalamansi. For me this is the original, it’s been passed down from our ancestors to my grandparents, to us grandchildren with some other kapampangan dishes and delicacies that i’m glad to share.
kmly drsma exactly the kind of sisig i like.
Everything is original except for the DEEPFRY. nope. it was traditionally grilled. and I'm kapampangan too, from the ACTUAL CENTER of Pampanga - ANGELES CITY.
@@nursultantulyakbay6643 then the boiled one is the original just like in this vid? I feel like it is indeed the original because it is too unique and no one does that style today.
Watch the episode in another vlog,, its the team canlas tv and they prepare exactly as you said,,but they dont deepfry it instead they grill which is a healthier version to the later!
Kapampangan kunaman,,,KABALEN
as a kapampangan, I was skeptical when I saw the title had "ORIGINAL" in it. But when I saw Chef Claude Tayag, I was sold! And Mila's!! Yes! Yes! Yes!
In terms of food and travel vlogging, I'm certain that Erwan is pretty hard to beat. He speaks well, he edits superbly, chooses music perfectly. He presents everything in a manner that is so clear to every viewer.
drew arellano: hold my beer :-)
I am a proud KAPAMPANGAN and I always brag about our SISIG. The best! MANYAMAN!
it's pretty hard to beat
Best place for sisig and how much does it cost?
@@carebear7613 Hi! Erwan actually went to the 2 most popular sisigan here in Pampanga, they are in Angeles City. Aling Lucing's and Mila's. Sisig usually costs 100-180 pesos per sizzling plate. It's actually more than enough for 2 persons. But, as they say, you can't get enough of it! 😄
Proud kapampanga here too 💕
@@colleentiamzonbalajadia AGREED. Every week akong pumupunta sa Aling Lucing's! It my routine 💝
Definitely a walking history book I would love to learn from.
you learn a lot of interesting things!!
100%
I LOVE THIS SO MUCH. Thank you for bringing the history of our food and tracing it back to its roots. I also heard that sinigang and tinola were dishes only for the aristocratic class!
Erwan's video doesn't just full your stomach but also your brain.
Agree❤️
Ash R agree
Yes
*Mabubusog* -ka ba kapag nanood ka ng vid niya?-
@@dylan269 Don't Roast men. No hate
Stories about good food need to be told this way. I’ve seen a lot of videos on sisig, even by foreigners; but so far, this is the best. True, as most of you here mentioned, Claude has elevated the narrative with his in depth knowledge of local cuisine. Mila’s is my favorite; though I tried Aling Lucing’s and the “ancient” version too. Nicely done, Erwan!
I'm originally from Pampanga and now residing here in Guam. I LOVE SISIG. This is so informative. Watching this made my heart warm.
glad you liked it!
In our hometown in concepcion tarlac. The way of cooking a sisig is a way different.
First you have to boiled the ear of a pig
Next fry it a little bit
Lastly grilled it as long as you make it thinner.
To cook with ingredients
First we have to grilled the liver of chicken but you can use reno liver spread. Chops onions calamansi a bit of soysauce chili and pepper. Then add the very tiny slice of ear of a pig and the chicken liver and other ingredients mix all. Itll takes so long time but its worth it. Proud kapampangan from concepcion tarlac.
I am from Caluluan now residing in NewZealand . we make sisig balugbug babi twice bulan.
Erwan the great narrator of Philippines
Sisig #1 pulutan of the Philippines😊😉😉
Having lived the first 10yrs of my life there and now living abroad, this is a breath of fresh air! Awesome work!
Im a kapampangan and Ive tried everything around pampanga different municipalities their version of Sisig and the most tasteful and best sisig was from Angeles :-) Manyaman ke tlga magluto ikaming kapampangan :-)
Sisig has so many versions now but it's good to know the original recipe. I will try it later! Thanks to you Erwan, another fantastic video as always!
so many versions but each one is just as good!
Ilokos version we call it dinakdakan...
Sisig is my top one favorite Pinoy dishes.😁😍
Meron din kaming sariling sisig. Kami mga Ilonggo, my parents, both Ilonggos, yun tainga ng baboy yun talaga sisig ng mga Ilonggo tapos grabe babad sa suka, masabaw yun sisig namin and after that iihaw namin, walang itlog at chicharon na nilalagay at siyempre di siya sizzling talaga, all ihaw lang. Sibuyas, luya, suka, asin, then mayonnaise after that babad mo sa calamansi kahit iiwan mo pa yun buto ng calamansi sa sisig kasi sabi mararamdaman mo yun asim ng sisig. 😁Pero masabaw kasi galing sa fat ng tainga ng baboy na binabad sa suka muna bago iihaw..And yun siling labuyo at siling pula namin di maliliit ang hiwa, medium size pero di pabilog, slice talaga sa amin.
Yan po yun way ng pagluluto ng Tatay ko since Papa kasi, may carinderia dati sa Villamonte, Bacolod, sabi yun Lola(nanay niya) ko nagturo sa kanya, mahilig mag travel nun dalaga pa yun Lola ko like Erwann does, she's also History Professor, mahilig magresearch Lola ko, one time nagpunta siya Pampanga to learn how to do Original Sisig, may kaibigan siya doon, doon niya natutunan lahat. Pero iniba niya yun style since Ilonggo mahilig talaga sa ihawan..Tawag namin Inihaw na Sisig. 😁
I miss my home in Angeles City. Currently in Bahrain. You definitely went to the right places! Kapampangan ku and I know that sisig doesn’t go with mayo or egg. Istu ya kanta cabalen? 😂
Nung dinan meng Mayonnaise...Dinakdakan ya kanita... Nung dinan mu nemang.. Ebun... Torta ne man kanita....
Aiwa! Istu ka!
Wow Pareho tayong nasa Bahrain, at nagkataon pang kapampangan ang lola ko😂😂 Sarap tlaga ng sisig ng mga kapampangan
As Novo Ecijano who really love sisig, I agree that a sisig shouldn't have mayo or egg
Sığsın does not have eggs or mayonnaise
Im so happy that me and my husband ate at that historical restaurant in Angeles, Pampanga .. Aling Lucing.. Sir Erwann thank you for sharing the magic of that sisig.. My husband loves sisig so im cooking it for him now.. Thank you ..😁
I just learned something new today...this video is so educational... A not typical cooking show production. I love it
omg!! the employees of where i had my internship in legazpi village ordered sisig from sisigsarada and sobrang sarap & sulit!!! 🤩
Amazing.. Filipino all time favorite pulutan.. Your vlogs is like a food book history.
So thats how the sisig started....pampanga is my hometown but ngaun q lang nlaman😂😂😂 thanks to u erwan...imiss my home
Kudos to this channel and for historians like Claude Tayag. Keep it up, Erwan. Great story telling. You really got something here.
I am proud Kapampangan. Thank you Erwan for this video. Kami naman sa bahay pag nagluluto ng Sisig intead of the ears, we use Pork Liempo or kung may natira sa handa na Lechon, we call it Sisig Liempo/ Sisig Lechon :)
The effort you put in your vlogs are insaneee. We crave food and we learn history all at once. How do you not have your own tv show yet??
More power, Erwan! =)
thanks Fritz! lots of work, but love making them
I'm so proud to be a kapampangann!! And yes, aling lucing's sisig is one of my fave. ❤
More of this historical food contents. Thanks for doing this Erwan
Now i know na yung unang version ng sisig ay parang kinilaw.. Thanks to this video nakakabrain full but stomach hungry.. Hahaha!! Nagutom ako. Makaluto nga ng sisig mamaya.. More food video po..
Now this is storytelling. Great job man and kudos to your team. Informative, entertaining and nakakagutom.😂😂😂
i was about to suggest the sisig in pampanga cause first i'm a kapampangan and we have the best sisig, second is there's a reason for u to visit pampanga and there's a very little chance that i might see u here hehe but here u go hahahaha thank you for this video!!!! Road to 1M!!! ❤
I’m a kapampangan but I never knew about this!! Just now! Omygoodness! Thank you, Erwan! So informative video and at the same it made me hungry 😂💛
Very detailed content.. currently searching and studying for our vlogg para sa task final performance task namin, Dami ko na ideas sa isang video lang nato.. thank you po😌
Mila’s my favorite compared to aling lucing’s sisig. It’s a thumbs up that you tried the paco salad definitely the best!!I was hoping you tried the tocino bbq at Mila’s too, it’s the 💣
WOW. I will never ever look at sisig the same way again. Who knew! Filipinos should know this type of information. Thank you!
Been there at Bale dutung during our Culinary tour, It was a great experience. Love Pampanga's Sisig.💕
I’m a Kapampangan and this is one of my favorites! My dad also makes this with fish!
I love how your videos have evolved over the years. Great editing. Great hosting. Great content. I am a huge fan especially with how much growth you had over the years. Thanks Erwan!
OMG sisig! My favorite. I did notice a difference with the sisig that is prepared here in the States vs. in the PI, due to food regulations, the States prepare sisig with just pig ears and pork belly vs. using other scraps of the pigs face. They also don't add mayo here in the States. The textures are different here in the States vs. the sisig in the PI, but both versions are yummy! I love me some sisig!
Watching this in July 2022. The history of Sisig is fascinating. Because it has so many versions, this dish deserves to be highlighted in some sort of yearly Sisig festival with a Sisig competition. Throw in a contest of the best craft beer companion for Sisig. I think I've just given someone?, Pampanga? a tourist worthy idea. Hope someone picks it up.
There is already sisig festival since 2003 in angeles
Just found this channel. Thank you for properly shining a light on Filipino food! As a young Fil-Am person it’s awesome to see! Subscribed!
I subscribed because of this episode.. =) .. thanks for sharing a little of our Kapampangan Culture.. Luid qa~! (long live)
One of the things I'm proud of as a Kapampangan is our culinary tradition.
Thank you for featuring this very delectable and characteristically Kapampangan delicacy.
Big ups man! Huge fan of this series! Happy to learn about the origins of our culture's classic dishes.
This was awesome, I did not even know what Sisig was until today, thank you for great educational videos on foods from around the world.
no problem! try it out sometime
It’s one my favorite Filipino dishes. Grilling the pig parts makes it so much better. Sarap!!!!
Omg I loved this video and the history behind it. Love anything history and omg Chef Tayag. I actually used this video when I made my own sisig. 10 thumbs up for this episode!!!
Proud Kapampangan here! I miss making sisig. I used either pig's brain or mayonnaise (if there is already no available brain in the market) when making one. Thank you for featuring this!
3 am here in Canada and I'm craving sisig 🤤
bad idea
This is an excellent presentation of the genesis and history of one of my favorite Filipino dishes!!! I love eating Sisig but I haven’t yet attempted to make it myself!!! Thank you so much for showing the traditional recipe as well as the more currently popular evolution!!! ☮️🖖🏽
I'm craving for sisig now! I like sisig with chicharon on top! :)
same 😍
From a kapampangan, this is a very good research! There is also Sisig Puso ng Saging. Instead of meat, you use puso ng saging (can put pork or chicharon for flavor) and it is quite sour. A good sample of “salad”.
Awesome! I love the concept of this video and it makes me feel so proud of being a Kapampangan. Thank you for featuring Pampanga. Hoping to see more from you featuring other dishes from different parts of the Philippines.
Wow! Im kapampangan and i never knew the history of our sisig until now. Good job and thank you!
Food + history = fills stomach and brain. New nice content. Keep up sir 👍
Erwan, i think you just saved the original “Sisig” from being just a thing of the past.. So thankful to you:) Dakal a salamat, maganakang kaluguran! (Thanks so much, kind friend!)
Oh please do a survey. It would be nice to have the (1) origin, then (2) regional variations and if possible, (3) international adaptation. Well wishes from Cebu.
Was hungering for more coverage for this one
Proud Kapampangan here, I appreciate people trying to add modern twists to the traditional sisig. However, the original version is and always will be the best. Thanks for this video!
wow, i didn't know that our sisig has so much history.
Try mixing some grilled chicken liver (minced) in your sisig. And instead of vinegar, try calamansi. I know it's not on the traditional sisig recipe but it adds so much flavor... and thanks for sharing this video. I'm learning so much about the history of foods in Philippine.. mabuhay.
akala ko food network yung pinapanood ko 👍
still food though.
It's been 4 years and I still get back to this video. Approaching food through a history lens really makes you appreciate how it was made with simplicity and how it has changed and evolved.
Oh see. Sa pampanga pala nagsimula yun.
Nag evolve na lang pala. Different version na lang lumabas ngayon.
Ngaun instead of vinegar, calamansi nilalagay and with sunny side up. 🙂👍
Job well done Idol Erwan💪🏻
I am an absolute fan of "sisig", it's one of my most favorite foods of all time and this is by far the first time i learned something about the origin and then evolution of the dish. thank you for this vid and more power sir Erwan!
Sisig it's a drug, when I first tried it I knew then my gym life has ended. Even better than lechon
lol, I can relate and Im having hard time losing weight now.
Protein isn't part of your diet? If so then this should be fine to eat. Just eat it with fresh veggies and you should be fine.
Nice history from a credible person who really knows the origin and evolution of sisig over time. I am really salivating.
Who's here after watching Ninong Ry's sisig? 😅
#KapampanganKuPagmaragulKu ❤️
#SuportanYukuRinSana 😅
Ninong Ry lang malakas ne bap
Thanks Erwan! I just learned a lot from a foreigner about a Filipino dish. I always love Sisig and this made me have a new idea and standard on what really is a Sisig.
Mila's and Aling Lucing in one video. Best sisig you can get here in Angeles City
Joash Garrido milas also serves great sisig ❤️
Annie Bea #1
nyaman na
Ohhh my!!!! I love sisig,,now i know the history of sisig pampanga,,thanks erwan,,
Erwan this kind on content is very interesting! Nice video! ⭐️⭐️⭐️⭐️⭐️
Great story and awesome presentation!!! Here's requesting MORE videos featuring dishes from Pampanga, the culinary capital of the Philippines!!!!
Now I want sisig for dinner! On the other note, didn't know the original one is kind of as 'simple' as that well maybe bcos obv. I/we are not from the place of origin, so thanks for this! You walked us through history while making as crave. Ehe 😅
Proud to be a Kapampangan! Thanks, Erwan, for sharing this story. 👍👍
Watching this at 4am. Erwan needs to do a sisig giveaway 😂
haha
i can't believe i'm watching this again now because i've been craving for sisig for so long now and this will be my legendary favorite food in the Philippines. ❤🤤
Luckily we are eating sisig right now 🤤
Informative 😊 This vlog is like a documentation 👏👍 Just wow! 😊
Lalo ko naging favorite ang sisig after knowing wer it came from 😊👏 Thanks si Erwan 😊
ultimate fav pulutan!!! ❤️
all you need is an ice cold beer
What I like about your vlogs/videos is its not all about food and how you cook it but also the history of the food. Not just food but also a documentary. 😍
Tummy is full; brain is full!💕
Road to 1M!
lets get there!
I am kapampangan from Bataan and Betis. I miss my hometown. Manyaman! Dakal salamat Erwan. Mekeni hehe
Hello kuya try also “warek-warek” of ilocos region. New subscriber here🥰 and kinda like eating while watching the food that you cook😋OFW from Taiwan,missing filipino food already.
me too im from taiwan
First time to watch Erwan's vlog. This is how you make a vlog. Very great! For stomach and brain.
thorough research 😍
research is important haha
sisig is one of my fave ulam.kaya eto,naglalaway dahil 2mos na ata ako di nkka kain uli..😋😋😋😋😋😋
So aling Lucing tried to scam the customer by serving a failed dish but it just happened it was delicious. 😅
Scam is a rude word to use, you went very low there. Her side of the story was not presented in this video. You failed miserably with your comment.
most of invented product are accidentally happens
Oyster sauce was invented by Lee Kum Sheung by accident, so would that be a scam, too?
not a scam, but rather an accident. She said it was HER version of Sisig. But the ingredients were just the same. there were no "scams" or "foolery" involved, just happy accidents.
We used to eat that first version of Sisig during my younger years. My Lolo prefer to serve it like that and we liked it too. I am from Davao but my Lolo came from Pampanga.
Sisig (without egg and mayo) is the best!
Its more delicious when you add some chicken liver.
I have just eaten SISIG during my lunch and a notification popped up on my phone that you have a video about original SISIG recipe. I want more! Nakakatakam.. 😅🙄 Mas masarap ata tong recipe mo Erwan.
meat mixed with some vegetable "it's a salad"
welp okay, now I know what salad diet I'd take
Same!
Omagad, im so late. My school report is about sisig pampanga. Thank yoooouuuu
I knew it, My Friends called me weird when I say Eggs and Mayo don't go on sisig. I was right the whole timeee!
Yes i guess people dont like the original recipe thats why they tried something new. But for me my favorite is the original sisig, the best. Manyaman!!!
Leizl Sloan not that they don't like it but people always think they can improve on something by adding stuff just how we add cheese on almost everything to thr point that it's already weird
I love the original simple way but sisig with mayo is the best for me, i just love it. But I dont prefer eggs
This is really on a higher level of showcasing 🇵🇭 dish. Thanks Erwan.
So the original is like kilawin? or kinilaw.. something like that hehe
From Angeles City, Pampanga here 😊 sisig is the best, can't go wrong 😉
86 dislikes are probably from vegans
this is why i like erwans vlog.may history tlga.sana u can try nmn how to make tinapa and bagoong.plz come and visit panggasinan.
“Evolution of food”
*Italians can’t relate*
HAHHAHA peace y’all ✌️
Still you cant put mayonnaise and egg to a sisig
Thank you for educating our young minds!!! You're a champ!
if you eat sisig, SISIGla ka
claud tayag, I read about him a couple of years ago. he's a good artist and an expert on filipino dishes.. when anthony bourdain visited the Philippines, he also interviewed claud tayag about our food. I am in awe everytime I see him on videos.
So interesting how the delicious sisig evolved through the centuries to the present. I dont remember eating it back in the 70's and 80's but started eating it here in the US in the late 90's. ♡♡♡
Watching this at 8:00 am on a Monday morning in Melbourne, Australia. Now how am i supposed to satisfy my craving Filipino appetite? 😩
Love your work!