I appreciate the kind words, I just want to show the experience without all the music and editing. Hopefully more people get curious about Filipino and other country's food. What dish do you suggest next?
when you're looking for Filipino breakfast look for anything says SILOG (SI-sinangag (is your garlic fried rice) LOG is the sunny side up eggs) the precursored with anything below: TAP-SILOG = BEEF TAPA TOCI-LOG= TOCINO (sweetened/ cured pork meat) LONG-SILOG= LONGANISA HOT-SILOG= FILIPINO (RED) HOTDOG CHICK-SILOG= FRIED CHECKEN DA-SILOG= DAING (Deep fried Milk fish marinated in vinegar, garlic, black peppers, fish sauce) PORK CHOP-SILOG= DEEP FRIED BREADED PORK CHOP and many more silogs! and if you ask about condiments most of them are perfect w/ spicy vinegar to cut through the fat, enjoy!😋 and oh by the way greetings from TORONTO 🇨🇦🇵🇭
your channel landed on my recommendations and i just had to do a marathon of all your filipino food hunts! this makes me miss my home so much. amazing how your palate appreciate our cuisine. cheers to that and you earned a new subscriber!
@@unculturedtravel most of the places you visited are carinderia-style or usually home-cooked meals. not sure if you got to try street foods (fried or grilled) when you were in cebu? grilled innards (isaw, bituka, betamax, adidas), usually they are sold together with grilled pork bbq. if you can find kwek-kwek or balut, that will be interesting. goodluck!
The fish sauce is only used after you have tasted the food. Only add the fish sauce to add more flavor. But, for the kare-kare, you have to add the shrimp paste per spoonful of kare-kare.
There are no rights and wrongs when it comes to sawsawan/dipping sauce. It depends on your own preference, It's usually build your own sauce. So don't be afraid of mixing and matching sauces until you find what you prefer. We use it to enhance flavor or to add variety or to cut the grease. Here are some recommendations: Patis w/ lime: General use Soy sauce w/ lime: flaky fish, grilled chicken Ketchup or mang tomas: fried foods Vinegar w/ fresh crushed garlic: chicharon and longanisa Shrimp paste: kare-kare, green mango
Soy sauce with calamansi and chili are usually for fried or inasal or BBQ food.. Patis or fish sauce with calamansi and chili usually use for soup base food.. Enjoy! Dont mess just mix it with right food.. Sawsawan is the term for those liquids and juices..
With the fish sauce, usually, we slice some meat then scoop the fish sauce using our spoon but only the tip of the spoon will touch the fish sauce and scoop the smallest amount possible. But looking how you poured it over the rice, it was fine because you poured a very little amount. As for the longganizas, put them on a frying pan. Poke little holes all around, pour water enough to submerge the longganizas, then boil away till all the water dries up. All will be left will be the oil from the longganizas then you pan fry em on their own oil. When it Caramelizes, you can plate it already. Better if you can cook rice the night before so that in the morning you can make garlic fried rice. Just mince about 3 garlic cloves, Sautee in oil, salt quite heavily, then pour the rice and mix. That's garlic rice. Finally, fry up a sunny side egg. That's the typical Pinoy breakfast. Lastly, the Jufran banana catsup, it's best with unbreaded fried chicken. Have it with Garlic Rice and egg.
These are such awesome tips! I love the longganizas cooking technique! Next time I will spoon over the fish sauce. Thank you for these little corrections it helps me learn! What else would you dip into Jufran banana catsup?
@@unculturedtravel you can try Mang Tomas for lechon sauce, KFC banana ketchup or Toyo/soy sauce with calamansi for fried Chicken, fish, Fish sauce with calamansi and Red small chili or labuyo for Sinigang and nilagang baboy etc.
You're doing perfectly fine my guy, you're eating well. My dad does that all the time, drips a lil bit of fish sauce (patis) over his rice on his every meal.
Pinakurat comes from Ilocos region, far north of the Philippines. It's vinegar made from coconut water, spiced with garlic, chillies & ginger, and fermented til the spices get dissolved... Meanwhile, in the Visayas, south of the Philippines, it has a counterpart called Sinamak.
@@unculturedtravel thanks for responding! Another popular vinegar here in the Philippines is Sukang Tuba, made from coconut sap. Coconut sap btw, is also made into Tuba wine, aside from the vinegar. Great videos btw... am still binge watching on your content 😁
In eating filipino food, you use spoon to scoop rice, and fork to either poke the dish or push the rice to the spoon And since you bought the longganisa, try making longsilog, is a breakfast meal combo of longganisa, sunny side up egg, and a cup of garlic rice
"you use spoon to scoop rice, and fork to either poke the dish or push the rice to the spoon" - love this tip, simple but helpful. Do people typically eat lechon kawali or fried items with their hands?
@@unculturedtravel times you can use your hands in eating both rice and dish, we call it "kamayan" or eat with your hand, usually you use it with your dominant hand to pinch the bit of the dish and rice in that hand and put it in your mouth, you can ask any Filipino there, they can teach you how it's done...honestly I was weirded out by foreigners when they use fork to scoop rice, but then hey I don't know how it's done in the US since we have different cultures 🤷🏻♀️
cebu,very popular in lechon ( roasted pig ).expensive if import to manila the capital and pinakurat vinegar is fermented with diff.spice on it.very popular here in the Philippines.
You may use the spoon to get rice and soup (or just to eat everything at once - Rice+Viand). That's how Filipinos eat, either with their hands (kamayan) or with a spoon and fork (using spoon to cut through meat).
Thank you for the tips! So kamayan means to eat by hand? So for chicken inasal you would eat "kamayan"? I love learning these words! Also what does viand actually mean?
@@unculturedtravel yes. For inasal and usually for a boodle fight (where you eat on a banana leaf and all the food is spread out on a table, you eat with a group of people).
VIAND in Tagalog means ULAM …. VIAND Is The MEAT, OR FISH, VEGETABLES THAT YOU EAT TO PAIR FOR THE RICE…. LIKE THE AMERICAN THEY EAT THE MASH OR BAKED POTATOES WITH THE STEAK or ROAST They Call it VIAND….✌️✌️✌️
Jufran Banana Catsup mixed with a little bit worcestershire sauce and any hot sauce {mothers best, ufc, silver swan, del monte} goes well with fried chicken, lumpiang shanghai, crispy pata and lechon kawali
that vinegar goes well with the longanisa then pair it with a sunny side up eggs and of course a cup of garlic fried rice = longsilog (long-longanisa, si-sinangag (garlic fried rice) and log-itlog (eggs) LONGSILOG! and springkle your vinegar over it have a bite, close your eyes and you have a sumptuos Filipino breakfast!😋😋😋
@@unculturedtravel I really find it funny how you've become obsessed over condiments with Pinoy food. And how servers give them to you even when not necessary because you ask (and they think you just want them, not understanding you're asking if it's needed---and it often isn't).
Hey man, my wife and I absolutely love your videos. If you ever need a reference on Filipino food, please don’t hesitate to reach out. I feel like they’re not teaching you how to pair entrees to sauces. It really does make or break some dishes.
I never realized that we use a LOT of different sauces, dips and condiments in our meals and it is confusing to the uninitiated. To us it's just second nature and have never given much thought. But as a Quick Guide: Toyo or Patis - for viands with soup stews or with sauces. Adds a hint of saltiness. Use with a combination of calamansi is optional or if its in season Suka- as a dip for fried breakfast viands like tocino, tapa, longganisa, any fried fish or the vegetable fried lumpia. Usually combined with pounded garlic unless if its fortified vinegar (with chili, onions or cucumber etc.) no need to add the garlic. Use this dip to lessen the oiliness of the viand. Ketchup/Hot Sauce/Mang Tomas sauce- for fried or barbecued chicken or pork chops or eggs/omelets. Also a good dip for tocino, tapa, lonnganisa or hotdogs if you prefer. Bagoong Alamang - for kare-kare or monggo stew or ingredient for pinakbet. Adds umami saltiness. Bagoong Balayan- not sure in other parts of the Philippines but we use this as ingredient for diningdeng and laswa. Calamansi - the all around condiment for any kind of pancit or lugaw (congee). Also can be combined with toyo or patis sauces. Gives a slight tangy sour taste. Sweet Chili Sauce - dip for fried finger food like meat or fish lumpia; street food morsels like squid balls, fish balls, kikiam etc. or as ingredient for fish escabeche. Salt &:Pepper is always staple as a condiment but it us usually added in the cooking preparation. Chillies- overall to add heat usually if the viand lacks flavour or zing. Chop or pound one or two of these and add to your desired sauce or if you're feeling invincible add these little devils in the dish itself. Worcestershire Sauce- condiment for steaks, barbecues or if you like fried chicken and pork shops. Since good Worcestershire sauce is expensive for the average wage earner, this is only seen in restaurants or used sparingly for marinades only. Chunky Chili Sauce- used as dip for oily food or if you like more heat than the milder hot sauce. Oyster Sauce- used as ingredient for stir fry viands, fried rice or by some in adobo. Rarely used as a dip or condiment. Hope this guide would be of help.
I don't understand why they asked you to partner the fish sauce with the two dishes. The fish sauce is only used if the dish is tasteless and is usually best partnered with soupy dishes like sinigang and tinola. The fish sauce is also too salty so the right way to use it is you spoon a little portion of it and combine it with the rice and the dish (all in one spoon).
Thanks for liking and appreciating Filipino cousine..and be carefull not to put too much of fish sause it may rouine the taste of the food couse its to salty..could you pls.make more vlogs about filipino restaurants out there..i love watching your videos about filipino foods..
Some insight about the legendary dipping sauce.. For grilled food - soy sauce, calamansi, chili. For something fried - vinegar, calamansi, sili. Something stew or with broth - fish sauce, calamansi, chili. It served as like a salt. Bonus. Shrimp paste you can add it to your rice for some umami sensation.. Hope it help you a little bit. You can ask this thing to the counter and they would likely to help you out..
@@unculturedtravel Alamang is a Bagoong. There is 2 types of Bagoong. One is Bagoong Alamang which uses small shrimps. The other one is Bagoong Isda which uses small fishes. Bagoong Alamang is saltier. You need Bagoong Alamang when eating Kare-Kare, Cooking Bicol Express, and as a dip for unripe mangoes
Awesome choices again man.. fyi, lechon paksiw is actually leftover lechon, you usually see it day after fiestas, birthdays, Christmas, etc.. sauteed with garlic and onion, cooked with vinegar.. 👍
@@twoofakind324 ive cooked Lechon Sinigang! Its so yummy and tasty :) Also Lechon left over is great when crispy fried and dipped in Mang Tomas. Its also good as a topping for Goto or Lugaw :)
When you eat Filipino food it should always be with a pair of spoon and fork. Maybe spork if it's available. The reason is most of our food have delicious sauces. 😊
If you had bought the Mang Tomas All-Around Sarsa (Sauce), it would have made any fried or grilled meat dish have a Filipino flavor. It's made with ground liver and breadcrumbs plus sugar.
@@unculturedtravel common home made sauce in the Philippines, mix your desired amount of vinegar, soy sauce and calamnsi/lime/lemon extract. if you are into spicy, just add some chili and ground pepper. usually this sauce mix best for fried and grilled cooked meat or fish
@@unculturedtravel put all ingredients in a container marinate over night, fry your meat till slightly brown then put in the rest of the marinade, bring to a boil add water just enough to cover the meat again bring to a boil simmer untill the desired tenderness is achieved. Ingredients: meat of your choice chicken or pork Soy sauce Vinigar Garlic Whole black pepper corn Bay leaf Brown sugar
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this guy is the most down to earth guy who tasted filipino food. his videos are so raw and authenthic
I appreciate the kind words, I just want to show the experience without all the music and editing. Hopefully more people get curious about Filipino and other country's food. What dish do you suggest next?
True. That 's why me and my wife likes watching his vlog.
thank you for patronizing and promoting Filipino cuisine and other products. may God bless you and more power to your channel
It's easy because the food is delicious and deserves more attention! What is a Filipino breakfast dish to try?
when you're looking for Filipino breakfast look for anything says SILOG (SI-sinangag (is your garlic fried rice) LOG is the sunny side up eggs) the precursored with anything below:
TAP-SILOG = BEEF TAPA
TOCI-LOG= TOCINO (sweetened/ cured pork meat)
LONG-SILOG= LONGANISA
HOT-SILOG= FILIPINO (RED) HOTDOG
CHICK-SILOG= FRIED CHECKEN
DA-SILOG= DAING (Deep fried Milk fish marinated in vinegar, garlic, black peppers, fish sauce)
PORK CHOP-SILOG= DEEP FRIED BREADED PORK CHOP
and many more silogs! and if you ask about condiments most of them are perfect w/ spicy vinegar to cut through the fat, enjoy!😋
and oh by the way greetings from TORONTO 🇨🇦🇵🇭
your channel landed on my recommendations and i just had to do a marathon of all your filipino food hunts! this makes me miss my home so much. amazing how your palate appreciate our cuisine. cheers to that and you earned a new subscriber!
Thank you! What dish would you like to see me try next!
@@unculturedtravel most of the places you visited are carinderia-style or usually home-cooked meals. not sure if you got to try street foods (fried or grilled) when you were in cebu? grilled innards (isaw, bituka, betamax, adidas), usually they are sold together with grilled pork bbq. if you can find kwek-kwek or balut, that will be interesting. goodluck!
Luv that u like my country’s food
Same here😁 and still digging all of his videos
You could never go wrong with any filipino food with coconut milk.
Truth. Is there any other Filipino dishes with coconut milk you suggest?
Yummy sweet langgunisa with vinegar yum yum
I love langgunisa!
Thanks guys for loving our Filipino food it's delicious ginataang Langka Jack fruit. And halo halo is your dessert
It was all delicious! What should I try next?
Kare kare w/ shrimp paste is the best.. keep making more videos.. the best..
The fish sauce is only used after you have tasted the food. Only add the fish sauce to add more flavor. But, for the kare-kare, you have to add the shrimp paste per spoonful of kare-kare.
im proud coz u already visit Jersey City....good for u...u like all our food...God Bless u more
Jersey City has some of the best Filipino food in the US!
Paksiw is the bomb. 1 of my all time favorites. Glad you love our food 👍
Thank you sir for blogging our Filipino foods
sarap ng lechon...omg so yummy
Filipino Lechon is amazing!
Yes the pinakurat is a great find...
Good choice of Pilipino foods.
So many delicious dishes to choose from, what is a dish you recommend?
that sweet pork longganisa dip with Pinakurat. delicious. or longganisa with jufran. u'll never go wrong. and of course with rice
Pinakurat wont disappoint you. That intense vinegar and spicy is awesome.
I bought some! Loving it! What do you like to dip in it?
@@unculturedtravel anything fried or grilled is the best for me. Specially grilled fish.
So cool to watch.. and you’re making me hungry every time I watch your videos. Be safe
There are no rights and wrongs when it comes to sawsawan/dipping sauce.
It depends on your own preference,
It's usually build your own sauce.
So don't be afraid of mixing and matching sauces until you find what you prefer.
We use it to enhance flavor or to add variety or to cut the grease.
Here are some recommendations:
Patis w/ lime: General use
Soy sauce w/ lime: flaky fish, grilled chicken
Ketchup or mang tomas: fried foods
Vinegar w/ fresh crushed garlic: chicharon and longanisa
Shrimp paste: kare-kare, green mango
Thank you for this! I want to try green mango! So you would dip green mango in shrimp paste?
@@unculturedtravel yeah shrimp paste goes well with mango, while others use salt with chili
thanck you for promoting filipino food's. may goddess
you thanck you so much!!
You've got there the best vinegar in the Philippines, the Pinakurat! You will love it!
Thank you for your amazing support for Filipino food culture..More power n God bless.
Dip the longanisa on the pinakurat vinegar i promise it would be 💣
Yum, thank you for the tip. Is this vinegar very popular in the Philippines?
@@unculturedtravel not in all regions it has more spice and a bit more fermented than your typical white vinegar
Awesome video bro. You're making me hungry
i always watch your channel...thank u for liking our food...
Thank you for watching! What is your favorite cuisine other than Filipino?
Yummy yummy yummy yummy 👍👍👍👍👍👍👍👍👍
All so delicious!
i cant stop watching your videos man...great
Thank you for watching!
sharing the this channel 👍
I loved you're content its so simple and interesting🥰 keep it up!!!
Thank you Sir! Any dishes you suggest I try next?
@@unculturedtravel maybe you should try Bacolod dishes like chicken inasal and cansi soup
Thank you my friend for trying filipino food and philippine product
Thank you! It’s all so delicious! Any foods or products you recommend?
@@unculturedtravel try tortang talong with banana ketchup and rice
You guys love our Filipino food. So amazing. Its awesome loves our food. Its interesting 😊
Thank you for the kind words!
Pinakurat vinegar is good dip for lechon😋
Soy sauce with calamansi and chili are usually for fried or inasal or BBQ food.. Patis or fish sauce with calamansi and chili usually use for soup base food.. Enjoy! Dont mess just mix it with right food.. Sawsawan is the term for those liquids and juices..
Thank you for the insight! What should I do instead of mix, just dip or spoon over?
wow thats a very generous amount of rice man thats so cool
You did it the right way to eat it man..coz we pilipino mke more variety of foods mke more combination to eat..so thumbs up for you man...
I love the variety, it's so nice to have multiple dishes on one plate! What dish should I try next?
You should try the sisig in a sizzling plate
Kalderetang baka-beef stew
Thank you, do you recommend sisig pork or with bangus? Or any other types of sisig?
Love, love your videos young man. I’m missing the Philippines now.
Thank you for watching! Where are you located? Hopefully some Filipino food nearby!
@@unculturedtravel : thanks, I’m in Northern California. Filipino foods here are not as good as in the East Coast
ohhhh my favourite☺️😍
It's great! What is another dish to try?
the vinegar goes well with the longganisa fried garlic rice and eggs
With the fish sauce, usually, we slice some meat then scoop the fish sauce using our spoon but only the tip of the spoon will touch the fish sauce and scoop the smallest amount possible. But looking how you poured it over the rice, it was fine because you poured a very little amount.
As for the longganizas, put them on a frying pan. Poke little holes all around, pour water enough to submerge the longganizas, then boil away till all the water dries up. All will be left will be the oil from the longganizas then you pan fry em on their own oil. When it Caramelizes, you can plate it already. Better if you can cook rice the night before so that in the morning you can make garlic fried rice. Just mince about 3 garlic cloves, Sautee in oil, salt quite heavily, then pour the rice and mix. That's garlic rice. Finally, fry up a sunny side egg. That's the typical Pinoy breakfast.
Lastly, the Jufran banana catsup, it's best with unbreaded fried chicken. Have it with Garlic Rice and egg.
Longsilog
Woa yum, garlic rice, longanisa and a fried egg that sounds like heaven! What drink would Filipino people have with that?
These are such awesome tips! I love the longganizas cooking technique! Next time I will spoon over the fish sauce. Thank you for these little corrections it helps me learn! What else would you dip into Jufran banana catsup?
@@unculturedtravel drinks are only either water or fruit juices. Nothing fancy.
@@unculturedtravel Filipinos love catsup. Chicken, lumpiang Shanghai, Spam, eggs
masarap Yan...
That's great 😊 👍 my friend!.
Thank you! What's a sauce to try and find that is made in the Philippines?
@@unculturedtravel you can try Mang Tomas for lechon sauce, KFC banana ketchup or Toyo/soy sauce with calamansi for fried Chicken, fish, Fish sauce with calamansi and Red small chili or labuyo for Sinigang and nilagang baboy etc.
that ginataang langka looks yummy 🤤
thank you for trying and liking Filipino food, I recommend you should try papaitan next time...
Come here in Philippines you are welcome here ✌️
Hopefully soon! What region do you think is best to visit?
Me watching while eating dinner
love your vlog man!more filipino food pls and fililipino dessert
What Filipino dessert should I try?
Hi, try pork sinigang, sisig, karekare, pancit
Thank you, will do! Any sweet or desserts to try?
You like filipino food now thank you
There's so many unique dishes! What Filipino food should I taste next?
@@unculturedtravel you can try adobong pusit- squid
Thumbs up to you man, You pronounced it well, Dinuguan & Paksiw 😊 .
Yeah just like laing i like that ginataang langka too but the best one was ginataang bilo bilo
Yum! I will look for this! Any other desserts you like?
@@unculturedtravel maja blanca, sapin sapin, kuchinta, espasol, and suman...theres lots of rice cakes in ph idk the names of those that is in province
Nice vid... Fan here. 👋
Thank you SIr? What is a Filipino product I should look for next time I'm in a Filipino grocery store?
Wow! Almost 2k subscribers amazing! It's been a while.💪🏼🤗🇵🇭
Thank you, everyone is so helpful in helping me learn about different dishes. What should I eat next?
Wow
a big salute to you sir for loving philippine foods.
Thank you! It's so delicious! What Filipino sweets do you recommend?
Glad that you’re enjoying filipino food😊
Miss Philippines soooo bad from Bulacan, watching here in Texas U.S.A
Is there a good Filipino restaurant near you in Texas?
You're doing perfectly fine my guy, you're eating well. My dad does that all the time, drips a lil bit of fish sauce (patis) over his rice on his every meal.
Love it! What dish should I try next?
@@unculturedtravel Street food vibe slash comfort food slash dish suggestions = Pares-pares or called pares beef, chicken sotanghon, chicken tinola, chicharon bituka and chicharon bulaklak. (Pares and Tinola are broth/soups doe)
Try beef bistek, chicken asado and tapsilog next time!
My favorite ketchup "JUFRAN"💙
Pinakurat comes from Ilocos region, far north of the Philippines. It's vinegar made from coconut water, spiced with garlic, chillies & ginger, and fermented til the spices get dissolved... Meanwhile, in the Visayas, south of the Philippines, it has a counterpart called Sinamak.
Thank you for this geography! What is another popular Filipino vinegar?
@@unculturedtravel thanks for responding! Another popular vinegar here in the Philippines is Sukang Tuba, made from coconut sap. Coconut sap btw, is also made into Tuba wine, aside from the vinegar. Great videos btw... am still binge watching on your content 😁
missing that jackfruit in coconut .... one of my favorite !!!
Delicious! Is there any other Filipino vegetable dishes you recommend?
@@unculturedtravel I recommend Chopsuey, Pakbet, Laing,
In eating filipino food, you use spoon to scoop rice, and fork to either poke the dish or push the rice to the spoon
And since you bought the longganisa, try making longsilog, is a breakfast meal combo of longganisa, sunny side up egg, and a cup of garlic rice
"you use spoon to scoop rice, and fork to either poke the dish or push the rice to the spoon" - love this tip, simple but helpful. Do people typically eat lechon kawali or fried items with their hands?
@@unculturedtravel times you can use your hands in eating both rice and dish, we call it "kamayan" or eat with your hand, usually you use it with your dominant hand to pinch the bit of the dish and rice in that hand and put it in your mouth, you can ask any Filipino there, they can teach you how it's done...honestly I was weirded out by foreigners when they use fork to scoop rice, but then hey I don't know how it's done in the US since we have different cultures 🤷🏻♀️
cebu,very popular in lechon ( roasted pig ).expensive if import to manila the capital and pinakurat vinegar is fermented with diff.spice on it.very popular here in the Philippines.
Yes, so go to Cebu for the best lechon?
Philippines has 7600+ islands we have lots of white sand and crystal clear beaches even rivers are awesome
What island do you recommend visiting?
You may use the spoon to get rice and soup (or just to eat everything at once - Rice+Viand). That's how Filipinos eat, either with their hands (kamayan) or with a spoon and fork (using spoon to cut through meat).
Thank you for the tips! So kamayan means to eat by hand? So for chicken inasal you would eat "kamayan"? I love learning these words! Also what does viand actually mean?
@@unculturedtravel yes. For inasal and usually for a boodle fight (where you eat on a banana leaf and all the food is spread out on a table, you eat with a group of people).
VIAND in Tagalog means ULAM …. VIAND Is The MEAT, OR FISH, VEGETABLES THAT YOU EAT TO PAIR FOR THE RICE…. LIKE THE AMERICAN THEY EAT THE MASH OR BAKED POTATOES WITH THE STEAK or ROAST They Call it VIAND….✌️✌️✌️
Jufran Banana Catsup mixed with a little bit worcestershire sauce and any hot sauce {mothers best, ufc, silver swan, del monte} goes well with fried chicken, lumpiang shanghai, crispy pata and lechon kawali
Woa, love this tip! Out of mothers best, ufc, silver swan and del monte what is your favorite sauce?
@@unculturedtravel ufc and mother's best
that vinegar goes well with the longanisa then pair it with a sunny side up eggs and of course a cup of garlic fried rice = longsilog (long-longanisa, si-sinangag (garlic fried rice) and log-itlog (eggs) LONGSILOG! and springkle your vinegar over it have a bite, close your eyes and you have a sumptuos Filipino breakfast!😋😋😋
Thank you for the insight! What other condiments are eaten with Filipino breakfast?
@@unculturedtravel I really find it funny how you've become obsessed over condiments with Pinoy food. And how servers give them to you even when not necessary because you ask (and they think you just want them, not understanding you're asking if it's needed---and it often isn't).
God bless.
Hey man, my wife and I absolutely love your videos. If you ever need a reference on Filipino food, please don’t hesitate to reach out. I feel like they’re not teaching you how to pair entrees to sauces. It really does make or break some dishes.
I never realized that we use a LOT of different sauces, dips and condiments in our meals and it is confusing to the uninitiated. To us it's just second nature and have never given much thought.
But as a Quick Guide:
Toyo or Patis - for viands with soup stews or with sauces. Adds a hint of saltiness. Use with a combination of calamansi is optional or if its in season
Suka- as a dip for fried breakfast viands like tocino, tapa, longganisa, any fried fish or the vegetable fried lumpia. Usually combined with pounded garlic unless if its fortified vinegar (with chili, onions or cucumber etc.) no need to add the garlic. Use this dip to lessen the oiliness of the viand.
Ketchup/Hot Sauce/Mang Tomas sauce- for fried or barbecued chicken or pork chops or eggs/omelets. Also a good dip for tocino, tapa, lonnganisa or hotdogs if you prefer.
Bagoong Alamang - for kare-kare or monggo stew or ingredient for pinakbet. Adds umami saltiness.
Bagoong Balayan- not sure in other parts of the Philippines but we use this as ingredient for diningdeng and laswa.
Calamansi - the all around condiment for any kind of pancit or lugaw (congee). Also can be combined with toyo or patis sauces. Gives a slight tangy sour taste.
Sweet Chili Sauce - dip for fried finger food like meat or fish lumpia; street food morsels like squid balls, fish balls, kikiam etc. or as ingredient for fish escabeche.
Salt &:Pepper is always staple as a condiment but it us usually added in the cooking preparation.
Chillies- overall to add heat usually if the viand lacks flavour or zing. Chop or pound one or two of these and add to your desired sauce or if you're feeling invincible add these little devils in the dish itself.
Worcestershire Sauce- condiment for steaks, barbecues or if you like fried chicken and pork shops. Since good Worcestershire sauce is expensive for the average wage earner, this is only seen in restaurants or used sparingly for marinades only.
Chunky Chili Sauce- used as dip for oily food or if you like more heat than the milder hot sauce.
Oyster Sauce- used as ingredient for stir fry viands, fried rice or by some in adobo. Rarely used as a dip or condiment.
Hope this guide would be of help.
Wow this is so informative! I will try to remember! Thank you. What is dried chili powder called in the Philippines?
Also what is kikiam and what is laswa? So helpful!
you can have condiments only for dried viqnd.
Thank you! What is your favorite type of vinegar? I want to try some new ones!
Longganisa is good with that banana ketchup and the vinegar
I don't understand why they asked you to partner the fish sauce with the two dishes. The fish sauce is only used if the dish is tasteless and is usually best partnered with soupy dishes like sinigang and tinola. The fish sauce is also too salty so the right way to use it is you spoon a little portion of it and combine it with the rice and the dish (all in one spoon).
Thank you for this tip! So fish sauce is only really used to add salt. So always taste first before fish sauce?
@@unculturedtravel Yes. 🙂
Thank you for being in the Philippines and liking our humble food and delicacies here. Stay safe and enjoy. ❤️✌️❤️👍
He’s Not in the Philippines I Think He’s in New Jersey or Somewhere Here in the USA
I pray your channel would grow, 👍🏻
Thank you! What would you suggest I try next?
Chicharon goes well with that Pinakurat(vinegar)
Jackfruit stew or Langka with Coconut is one of my Filipino veggie foods perhaps next to Mongo. Nice video man.
Thank you! I just googled Mongo, I must find it! What do you eat it with?
@@unculturedtravel l think most of Filipinos paired it with Fried Fish and rice.
You're doing everything right
Thank you! What should I try next?
@@unculturedtravel Have you tried the "Balut" ?
Try some maggi savor or knorr liquid seasoning. It is good with hot rice or any kind of dish, makes it more tasty. Thank you for loving Filipino food.
Cook some Longanisa (dip it in sukang pinakurat) in the morning and some fried rice plus coffee, that's a perfect breakfast.
That sounds great!
pls come to the philippines and enjoy the beaches
Hopefully soon! Which region should I visit?
you have to travel to phil bro
Truth!
Letchong paksiw is the best with mang tomas ingredients
Thanks for liking and appreciating Filipino cousine..and be carefull not to put too much of fish sause it may rouine the taste of the food couse its to salty..could you pls.make more vlogs about filipino restaurants out there..i love watching your videos about filipino foods..
Some insight about the legendary dipping sauce..
For grilled food - soy sauce, calamansi, chili.
For something fried - vinegar, calamansi, sili.
Something stew or with broth - fish sauce, calamansi, chili. It served as like a salt.
Bonus. Shrimp paste you can add it to your rice for some umami sensation..
Hope it help you a little bit. You can ask this thing to the counter and they would likely to help you out..
"Bonus. Shrimp paste you can add it to your rice for some umami sensation.." I love this tip! So just stir a bit into the rice or drizzle on top?
we usually put fish sauce only when the food lacks some saltiness :)
Ahh I love this, so use fish sauce as salt! What is the difference between Bagoong and alamáng? Is it just more salt?
@@unculturedtravel Alamang is a Bagoong. There is 2 types of Bagoong. One is Bagoong Alamang which uses small shrimps. The other one is Bagoong Isda which uses small fishes. Bagoong Alamang is saltier. You need Bagoong Alamang when eating Kare-Kare, Cooking Bicol Express, and as a dip for unripe mangoes
yes i only use fish sauce on arozcaldo, lomi. thats it. lol to balace saltiness,and adds flavor coz u will put kalamansi on those things,
sinasabaw ko ang rufina hhahahaha
The Bagoong Fish they called it Anchovies here in the USA
Sir” I’m happy every time u eat the pilipino food i saw ur face reaction its exciting ur face hahaha
It's all so delicious? What is a Filipino dish you recommend from your island?
@@unculturedtravel sir” u try to eat a TINOLANG MANOK In Tagalog chicken soup too much tasty and healthy food sir just try it sir”
Awesome choices again man.. fyi, lechon paksiw is actually leftover lechon, you usually see it day after fiestas, birthdays, Christmas, etc.. sauteed with garlic and onion, cooked with vinegar.. 👍
Wow yum! This makes sense. A good way to make use of all that Lechon! How else is leftover Lechon used? Thank you!
@@unculturedtravel I've heard of kare-kare lechon, sinigang na lechon and lechon sisig, haven't tried those yet but it's probably gonna be awesome😎👍
@@twoofakind324 ive cooked Lechon Sinigang! Its so yummy and tasty :) Also Lechon left over is great when crispy fried and dipped in Mang Tomas. Its also good as a topping for Goto or Lugaw :)
I'm part of Mindanao from Davao City
What is a specialty from Davao City?
Vinegar for fried fish shrimp chicharon...
When you eat Filipino food it should always be with a pair of spoon and fork. Maybe spork if it's available. The reason is most of our food have delicious sauces. 😊
A great tip! What is a Filipino salad to try?
@@unculturedtravel I grew up with these salads: macaroni salad, fruit salad, enseladang talong, and buko pandan.
I was born in Baliuag, Bulacan ☺️
If you had bought the Mang Tomas All-Around Sarsa (Sauce), it would have made any fried or grilled meat dish have a Filipino flavor. It's made with ground liver and breadcrumbs plus sugar.
Next time I will! Are there any other Filipino sauces you recommend?
@@unculturedtravel
common home made sauce in the Philippines, mix your desired amount of vinegar, soy sauce and calamnsi/lime/lemon extract. if you are into spicy, just add some chili and ground pepper. usually this sauce mix best for fried and grilled cooked meat or fish
we love you bro. Long live..
Dude your making me hungry..😀
Sorry! Haha what is your favorite Filipino dish?
Crispy Sisig
You should try cooking Filipino food, you can start with adobo
Good idea! Maybe in future! Any secrets to good adobo?
@@unculturedtravel put all ingredients in a container marinate over night, fry your meat till slightly brown then put in the rest of the marinade, bring to a boil add water just enough to cover the meat again bring to a boil simmer untill the desired tenderness is achieved. Ingredients: meat of your choice chicken or pork
Soy sauce
Vinigar
Garlic
Whole black pepper corn
Bay leaf
Brown sugar
You can mix soy sauce with vinegar
Thank you! What is a good brand of Filipino soy sauce?
@@unculturedtravel silver swan. Also vinegar
What is your favorite F food so far
Fish sauce is optional.. only if you want it salty
Jackfruit partner friedfish.
prevent inflamation ,eat fresh filipino food. Suka best for inflamation.
Thanks for the comment! Is Suka vinegar?