British Cooks Try Filipino Food and Cooking Methods!! | Sorted Food
ฝัง
- เผยแพร่เมื่อ 8 มิ.ย. 2024
- In today’s episode, we deep dive into Filipino cooking with our good friend and Chef, Budgie Montoya! Us Brits try authentic Filipino Cooking methods, interesting ingredients & much more.
Big thanks to Budgie for coming down! Check out his socials here:
budgie_mont...
www.apoy.co.uk/
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Budgie's knife is from Nacionale Bladeworks! They're a Filipino company and their handles are made from recycled skateboards. I'm saving up for one, myself. Thanks for showing off some of our country's cuisine!
Wow! That's bad-ass!
Wow so that knife is only available in the Philippines?
@@ShineOnKoreathey ship internationally
Thanks for the info. Makabili nga. I need my own knife 😁
Love the English accent, but can you speak Tagalog or one of the dialects.
“Bay leafs: you don’t know what they do, but you do know when they’re not in there.”
Sums it up perfectly. They bring something, but I can’t define what. 😂
I put one-too-many in some black beans. Really threw the flavor out of balance. (They were a bit old, so I thought I was doing the right thing.)
I agree with James Potts. I’m a HUGE fan of bay leaves, but I too have tested them. Sometimes more isn’t better, and too many bay leaves can throw off the dish. I draw my line at two. I do notice the fresher the better, but don’t notice a huge difference between fresh versus dried as long as they are still fresh. I like toasting them a bit in oil to release the oils. - MJ
Something I seemed to noticed is that the normals use fresh bay leaves, whereas Budgie (and me) use dried. Would that be a main difference? Never have the chance to use fresh leaves, but I use regularly the dried to add that little something to the pasta while is boiling, or to the beans, also while they are boiling.
IMO its the aroma.... I tried eating adobo without using the leaves... For some reason it falls flat... Its good but it doesn't have that ending note of fragrance... It could just be me but yeah...
Only use 2 at max or you are just tasting the bay leaves...
@@user-cr8nz5su1u for some dishes the (air) dried version can taste better.
My mother has it growing in her garden and the fresh once have a bit harder time to release there aromas.
As many Chef say, Filipino food is one of the most underated and misrepresented food in the world. It's nice to see a recent recognition for it internationally. Thank you for showcasing our cuisine and having Budgie in the channel.
Totally 👍
Well, if everyone us still insisting on sensationalizing the lame Adobo then it is no wonder the least celebrated cuisine in the world. Drop the Adobo and other dishes that were peasant food in Guanzhou in the Ming dynasty.
@@eduardochavacanowhat's with the mention of Chinese foods?
@@eduardochavacanoI agree with you, but adobo is delicious despite being simple and easy to make. I just hate how it's over-hyped, there's so much more authentic precolonial food out there (And that's for y'all to figure out).
@@user-dx5bn4yk4fmost popular Filipino food outside Philippines is adobo and sisig...I think Koreans smh like mang inasal chicken and dried mango
It's not always healthy, but Filipino food is hearty and filling, it's like a warm hug on a cold rainy day.
true, the way we use oil is insane😂😂😂😂 but it is hearty😊
you will be young until the day you die. 😆
if you eat Filipino food, you will never grow old. because you will die young due to the high cholesterol and saturated fats content of some dishes. but the healthiness of our food depends on the region, Ilocano foods consists mainly of fresh vegetables and less meat. visayans have their own healthy foods too. the Tagalogs are the ones who use much of the oil in their cooking to make the dishes flavorful though they can substitute canola oil to make it healthier. all in all, Filipino food must be eaten in moderation. :)
I mean, kinda sort of rain here often, so yeah.
Many can say that their region's dishes are healthier but I don't believe that canola oils are healthy. I went here to see delicious food and will just check on health professionals to learn more about nutrition rather than follow the so called experts at the comments
As a Filipino, I approve this. Do more. 😊
Love to hear it! 🙌
@@SortedFood Oh Inasal is beloved so another regional dish would be appreciated 😉.
It's too oily and unhealthy to eat often 😢
As a non-Filipino I agree. I love to learn and listen to passionate people talk about things I don't know about.
@@misterhamez Bacon is unhealthy too but people still eat it. Live a little. 😁
My daughter in law is Filipino and she has shared her cuisine with us and it's wonderful! The best soy sauce I've ever had is the Filipino brand Silver Swan. You must try Sinigang ( I had never thought to cook radishes) it's amazing! I took some to our big family Christmas dinner (soups and sandwiches theme last year) and it was a big hit even if one of my cousins thought that the name was Singapore soup.😂😂 I can't wait to try more Filipino food when I visit next month. Also, ask Budgie about a Boodle fight 😉
Silver Swan and Datu Puti (the one they used) is made by the same company. They taste and cost almost exactly the same. Their bottles also look the same except for the labels.
@@SturmjagerI think my local grocery sells them together in a plastic bag. I have wondered what they could be.
I guess next grocery shop I'll pick them up and see how terrible/adequate Google translate is!
@@Sturmjager They are cheap soy sauce, the rich only use Kikoman, which used to be a luxury. But now they sell them in plastic bottles and the masses finally got a taste of what is soy sauce in East Asia. But Silver Swan is good. But lets not pretend its better than Soy Sauce from Korea, japan, and China.
Filipino here. If ever you do encounter the “Coconut Brand” soy sauce in the groceries, GET IT!!! It is leagues and bounds beyond datu puti and silver swan.
@@eduardochavacanoSo just because its expensive its better? Have you even tried adobo with kikoman? Both have their uses
I didn't even notice how essential calamansi is to Filipino cuisine since it's everywhere. Lol. It's in juices, in stir fried noodles, in sauces and dips, and even in skin care and detox. Lol. It's lemon's feisty little sibling. New found appreciation for calamansi. Thanks.
Liquor too specially gin
@@Alleyesonme223 Ohh yes. I forgot about the gin and lime.
skin whitening too lol
We moved here in AZ and I plan on planting Calamansi in the backyard. My lemon tree could only provide for several months and the rest of the year is store-bought. I think a Calamansi tree will supplement that need and therefore cut my dependency on nasty store-bought chemical-infested lemons.
Calamansi is also a very good addition to fried chicken marinade.
10:43 "A decision for the soul, as opposed to for anything else, really." That is such a beautiful reminder and encouragement. Thank you, Budgie. I needed to hear that.
This is proper Filipino food!!! While we love adobo, it's more of an everyday dish, so it's not very exciting (at least for me). I feel like Inasal is the kind of food every Filipino gets super excited to eat because it's a more of a special day kinda food. And the halo-halo is legit af. As a kid, I used to get halo-halo with my grandpa from a neighbor who always sells the stuff in the summer. Great job Chef Budgie and the Sorted Team. Much love from the PH 💕💕
It certainly is.... Chef Budgie is very talented...... enjoy the vid!
As a Filipino, I’m ecstatic that you’re doing this. Thank you so much for trying the cuisine!
So glad to hear it! The food was incredible 😋
It all sounds so delicious!
I live in the U.S. and Filipino cuisine is an absolute favorite! Lumpia and adobo ..yummmmmmm 😋
napinoy bait ka naman
@@wmt4724lam mo naman, they know how to summon an entire nation
This video made me so happy. Chicken inasal is so underrated outside the Philippines. Everyone knows Filipino chicken adobo but it’s chicken inasal’s time to shine!
You guys definitely need to make Ben and Kush do a blind taste test of dishes with and without bay leaf.
Video should be called ‘To Bay or not to Bay’ 😂
GENIUS@@jessicamay745
@@jessicamay745 Absolutely genius idea
this was definitely a great suggestion, glad they took it! Fun one to watch ☺️
My family was stationed in Subic in the late 80s when I was a youngun. I have never lost my taste for adobo, pancit, or lumpia, among other foods. Filipino food is incredible
Please remind me to not watch these videos when I’m hungry and still need to do some food shopping. 😂
Yep, never a good idea on an empty stomach 😆
@@SortedFoodi always do😅😅😅😅😅
@@SortedFoodthe food looks really delicious though.
Imagine watching their mayhems while cooking something else! 😂😂😂
😂😂😂
What a nice guy Budgie is - so generous and open, encouraging the guys when they were guessing the ingredients instead of shooting them down. I suspect that's a Filipino trait but it's very appealing.
In Mexico we share a lot of ingredients with The Philippines, but in different ways and techniques, I'm definitely eager to taste their food! 😃
We took the cacao you gave us and used it in porridge. And we used the corn in dessert hehe.
Mexican cuisine has a lot of influence in Filipino cuisine. In my region, we also have balbacua or barbacoa, lechon/carnitas, tamales, puchero, menudo, estufado and of course adobo. Even some desserts are quite similar like leche plan. When I visited Puerto Vallarta, i was very surpised that they also make a coconut drink called "Tuba" which is a traditional drink in my regioin. There were so many exchanges during the Manila-Acapulco Galleon Trade.
@@davisurdaneta1426 adobo is not a Mexican influence. It's a traditional Filipino dish only influenced by the Chinese through the use of soy sauce. Remove the soy sauce and it's a pure Filipino white adobo.
Philippines is the only child of Mexico
@@davisurdaneta1426 adobo is only Spanish by name but not by origin. Next you'll tell us that arroz caldo is a Spanish/Mexican dish when it is in fact Chinese congee given a Spanish name.
I was introduced to kalamansi recently by a client who is originally from the Philippines. I am not a huge citrus fan, but I am in love with the kalamansi!
you'll love dalandan! ask your friend about it. It's kinda like a bigger version of calamansi but you can eat it like an orange. I love it!
Aside from kalamansi being used in a marinade and dipping sauce, you can use it too to make a cold or hot drink. Just squeeze some of that juice, add sugar or honey then hot or cold water.
@@gingakaninay lemonade, but better....and i love lemonade...
If u have coughs or sore throat, make fresh kalamansi juice, add more kalamansi much better. 1 to 2 days. Your problem is gone. If u have stain that's hard to remove, just rub the calamansi to the stain. It can clean. If u are sleepy in your job. Just eat calamansi. Haha
As a filipino, I am so happy you guys are finally releasing more filipino food content. In my opinion, I think filipino cuisine is very underrated in terms of popular international cuisines. Hope to see more filipino food content.
So glad you enjoyed the video. Thanks for watching!
Balut is on my top food list to try!
I have a question. I haven't tried much Filipino food-lumpia, sweet spaghetti, halo-halo and a rice dish I can't recall the name of.
Everything except the lumpia had a lot of sweetness. I'm fine with that in a dessert, but I really dislike sweet and savory mixed. Are there more Filipino dishes you would recommend that aren't sweet like that? I have made lumpia that came out pretty good.
@@bcayeYou should try sinigang, bulalo, menudo, asado, caldereta, chicken tinola, and adobo (just don’t add the sugar that most of the TH-cam videos have. Sweet adobo (it’s gross 🤢) is a regional thing and the region I’m from the adobo is salty/sour)
Tinola, adobo, bulalo, and sinigang are the easiest dishes to cook out of the ones I listed. They’re all one pot meals, which are all I’m willing to cook lol
@@freaknutt33, thank you. I have eaten menudo and adobo in the US Southwest, I didn't know it was enjoyed in PI as well.
I will try some of those dishes. I like one pot recipes too!
We need more of this lad! The way he talks about the food and how it's used in the Filipino culture is just great. On that note, we also would love more chefs from different specialties coming on to showcase. It never gets dull!
I’m half Filipino and I was so excited to see this video from you guys. Thank you for trying our cuisine and for featuring a Filipino chef!
I like how food from tropical climates always has similar ingredients used in different ways from country to country.
Yes, coconut is a huge part of the cuisine where I come from, but I've never heard of coconut vinegar.
@@toni_go96 coconut vinegar is the best for fish dishes. we also use coconut vinegar for raw meat dish.
@@ColoniaMurder20 So the coconut vinegar almost cures the meat?
@@toni_go96 try search about "Kinilaw" its popular among bisaya speaking people in the Philippines.. I think coconut vinegar to eliminate bad taste on raw meat and improve the taste.. I think kinilaw was invented for during long voyage in seas.. all you need is coconut vinegar and fresh fish or any fresh meat. you know we were seafaring civilization during ancient times.
@@toni_go96 we usually pour coconut vinegar in bowl with raw meat inside and squeeze the meat until the blood on meat will be gone.
Budgie is so laid back, what a great guest chef.
This video is amazing because there's an actual build up on the fundamentals of Filipino cuisine that most cooking shows miss when they try out recipes.
Chicken Inasal is usually a step up to explain compared to Adobo. But by laying in step by step the calamansi, the atsuete, concept of sawsawan. That's a genuine introduction of the flavors of the Philippines.
Then to top it all off, having folks try ube halaya first, before applying its flavor in ice cream form on genuine halo-halo. Dude i cant express how great this video is.
Thank you
Hahahah Budgie piling on Ben's trolling on the boys within two mins into the video is GOLD 😂 He looked so innocent too. More Budgie as guest please! ❤
They even used Datu Puti soy sauce. I'm so proud 😂🇵🇭
Sure thing!
And I think I saw that the coconut vinegar was the Pamana brand. I’m guessing Seafood City has found its way to London already?? Lol
Dole is better
For me Silver Swan is the Better Soy Sauce than Datu Puti ✌️
Silver Swan for soy sauce
Datu Puti for vinegar
But if you can get vinegar locally, even better. Barrio-made vinegar just hits differently.
After the burger challenge, cannot wait to see this!
And the bay leaf debate continues. Ben looked so happy when Budgie backed him up - the feeling of vindication.
It's not to be missed! 🙌
@@SortedFoodit's always worth it 🎉🎉🎉🎉❤❤❤❤❤
I'm super impressed by what Budgie made in this video!
Im no chef, but i agree with Budgie, if you are used to eating dishes with bay leaf, you know when its not there, even tho you dont really know what it brings.
Bay leaf is essentially umami
I loved “of course you can bite it! …I wouldn’t, but of course you can.” 😂
as a Bacolodnon, I am tickled pink that of all the amazing dishes that Budgie could have brought to Sorted he picked inasal! 🥳🙃🥰 🇵🇭
same. not really pink but achuete-orange.
i think inasal is definitely from Iloilo
@@grab-yz1cn there is a concept I'd like to introduce you to, it's called "regional variation". I don't care whether or not someone from Iloilo gave birth to inasal, whoever that person is, thank you for introducing such a dish that the entire city of Bacolod fell in love with and essentially made it our favorite dish. We have our spin on it (from what I read there are taste differences between Iloilo and Negros inasal) and _that's_ what was presented here
@@lunatickgeo from my understanding is , every dish that comes from bacolod or negros comes from ioilo. kblo,cansi, batchoy , inasal , dont get it twisted . we belong to the same ethnic group, you might have perfected it. but in the end its from ILOILO
@@grab-yz1cn I _don't_ _care_ where the dish originally comes from. I would argue that Iloilo may have made it _first,_ we do it _better._ Why else is inasal more associated with us? Regardless, I'm just happy that the version presented here is the one from my hometown. You seem determined to piss on that instead of just letting me enjoy that fact, so you do you.
Can we have more chefs from other cuisines? This was eye-opening!
I looove Calamansi!! when I was in the Philippines, I had calamansi juice every day multiple times and just absolutely fell in love with the fruit! Back then I was living in NYC and I even found some calamansi juice, syrup and soda in certain stores which were all pretty good but nothing got close to the actual fruit in PH. Now back home in Switzerland where I have yet to find anything Calamansi sadly. Loved everything you highlighted!
I hope you find some someday.
You can try planting it on your backyard or a pot.
@@itsthatgirlagain ohh I didn't even think about that! need to find some seeds or fruit first though ;)
I worked as a cook and chef for 10 years and now an avid home cook with strick dietary restrictions ( no processed additives like gums and citric acid) and I love this channel. One of the most fun and interesting shows about food and cooking. I love your message and your mission. Keep it up fellas!
I feel so proud to watch this video and see the Sorted guys enjoy Filipino food. I hope more Filipino dishes get featured in the future!
you should make a bread sauce, one with bay leaves and one without...100% you'd taste the difference
Yeah, they would know if they had any sauce or soup to compare, one with and one without.
Great idea!
totally down for a Bay Leaf Battle!!!!
@@Lynzilla0525TEAM BAY LEAF!!! Yes pleeeeeeaaaaase!!! - MJ
Dried bay leaves are next to useless... Now... Fresh.... Completely different.
Budgie is so knowledgeable and so down to earth - and explains in a sharing way, no pretension. Wonderful guest chef! ❤❤❤ Edit to add: I've just learned about calamansi juice and have discovered that here on Canada Pacific Coast I can buy it all over the place 🤯!!
Calamansi Juice is way better than Lemonade for me. Press 3-5 calamansi, add water and sugar according to desired sweetness.
Also try adding calamansi to pineapple juice.
@@milesrepublic I highly agree. Calamansi juice is a lot better than a Lemonade. It's just overall more refreshing.
also great sliced in half and pushed down into your long-neck beer 👍
As a Filipino kid, the readily available affordable fruit juice in the 70's was the calamansi juice so we think of it as pretty ordinary.
Half-Filipino here, so happy you did this episode. It took me back to visits in the Phil’s as a child as well as introduced me to some new things as well. PS: Wish you’d have them try some of the Filipino dried fish (I just placed a massive order for some myself)
Kudos to the Chef!
He was able to introduce these Filipino food in their truest forms... not really changing a lot to look fancier! I love for this is exactly how we would make it at home! Well done Sir! 👍👍👍
Jamie getting told off by both Ben and Mike for not holding the sieve made me giggle-poor guy.
I loved the look of the halo halo, especially the EXTREMELY purple ice cream!
It's Ube ice cream, which is a kind of yam (thus the purple)
Thanks Sorted for treating us Filipino fans! 😊 I never miss your episodes here from Manila.
I love Filipino food! Two of my sisters in law are Filipina and they introduced me to the food and I totally fell in love. Leche flan and adobo anything would be my favourites.
I am from Bacolod and it is so great to see our famous Chicken Inasal being introduced to the global community. ❤
All four of the ingredients were brand new to me, but I've only had Filipino cuisine once before, when I visited my daughter in California. I live in a very rural, mid-western area and such things are unheard of here. I did completely enjoy the Filipino cuisine I tasted out in CA, and was excited to learn more.
We live outside chicago and it makes it so easy to find and buy Asian food. In addition to hundreds of small, neighborhood shops, there are five major supermarkets representing the Filipino, Japanese, Korean, Vietnamese, and Chinese communities. Each one is the largest of its kind in the entire Midwest. They are close enough to one another that you can do an Asian World tour in one day. If you can't find what you want in one of these, it simply doesn't exist.
Rarely does a video featuring Filipino food have me smiling all the way through, but this didn't miss a single thing. Giving Budgie the space to present our food himself makes this one feel so real and heartfelt. Big big thanks to the team for having him on!
At first I legit thought you were gonna make your own kare-kare with the achiote (atsuete, as it is spelled here) but I guess that's a dish for part 2 someday? 😉
this made me tear up as a filipino, having our cuisine exposed like this to the world makes me so happy 😢❤ it also inspired me to be able to accurately depict our cuisine like this to foreigners, im going overseas next year and i want to be able to express and share our food the way budgie does in this video, i hope i can cook like this someday ❤ so glad for the boys too to be experiencing the real thing without going here but hope you guys can go someday!!!
Oa
Nah for me I'm not a fan of pilipino food reaching other countries some other international chef cooking and making horrible abominations and passing it authentic filipino cuisine
I'm sure you'd do good, good luck on your overseas endeavor!
@@nekoruchii1159 thank you so much 🥺❤️
@@nolol1819 you're welcome 💜 you'll meet foreigners that you'll enjoy learning their culture, food and so on and they will do the same with ours, they learn our culture, food, etc. 😊
Ebbers was nodding like an old school nodding dog in this one! Also, nearly fell off my chair when Mike shot the vinegar 😂😂😂
Filipino food is just making its way into Scotland with only a handful of restaurants so far. But any of the recipes I've tried at home have been really good. Though I have to get some of the more exotic ingredients online. Hopefully shops & supermarkets will start stocking them up here as interest grows.
Great video, some really interesting things.
Cool
his accent is so intriguing. you Get a British accent, asian sounding syllables and some Australian/kiwi in there
I love this episode! I'm Filipino and I love that Budgie chose this beloved regional dish to feature. ❤
As a Filipino, I am so happy that one of my favorite TH-cam channels is covering Filipino food!!!❤❤❤
Im proud of myself! I knew every ingredients they presented!! Amazing video as always, gang! You're definitely the funnest cooking channel while staying fresh and instructive. Love it!❤
Bravo on knowing all the ingredients - that’s impressive!
@@SortedFood you guys are legends!
Bay leaf doesn’t do anything? For years I used my chicken carcasses to make (or try to) chicken soup. But it was always missing that certain something.
When my sister suggested I try bay lead my soup was suddenly transformed. It elevated the other seasonings and made for the best soup I’d ever had - and just like my mother’s, and she always used bay leaf.
I've always used bay leaf because I find it adds some earthiness to the dish like that smell or taste that balances out a dish.
I'm liking it from the start and I'm in tears of happiness at the end of the video. Feels like I'm time traveling to my childhood watching you guys. Thank you everyone! I thought the video is too long but I'm wanting more in the end! Been removing subs but subbing with you guys!
One of my fav things is how your team responds to random comments so frequently. Makes us feel seen and heard!
I agree with the Bay Leaf thing. You can tell when you don’t use it in a dish that you usually do. Just tastes like the dish is missing something 🤪
Budgie seems like a such a sweet person along with being an amazing cook. Loved how he got along with the sorted guys.
Im a second generation Filipino. My parents immigrated from the Philippines, met in America, and had me there. It’s lovely seeing people introduced to Filipino cuisine. Ube ice cream and halo halo…. I do miss getting those from little Filipino markets
Of all the Filipino chefs that grew up overseas that I've seen, he's the most respectful one in terms of preserving the authenticity of the dishes! He's is also unbelievably knowledgeable of a lot of things.
I’ve been a fan of the show when I was in Abu Dhabi and even when I went back home to the Philippines last year. And now I’m in the UK and still watching the show. So happy to see a Filipino chef 😊🍻
We use onoto (annatto) here on Venezuela to color food, it was weird to see it presented as something exotic. That chicken looked delicious, I bet the studio smelled great.
I always say the same about bay leaves, they don't seem to do anything but if you leave them out something is missing.
Ben always gets so flustered when the boys compliment the guest chef's 'surprising' skills. As a cook of 8 years 😅 I entirely understand. Love ya Ebbers, I've seen ya dice garlic just as perfect
there are so much more Filipino dishes you guys can explore. bulalo, pares, sinigang, tinola, bicol express, sisig, etc. been a fan of the channel for a long time now so thank you for exploring these Filipino dishes. looking forward for more
This is great! I've moved away from the Philippines for a few years now and this has inspired me to start cooking more dishes from home. ❤
As a Filipino I’m so glad our cultures food is starting to be seen and explored
I'm Filipino and have been a fan for years!! This has now become my favourite episode hahahha please do more Filipino food episodes!!!
This was so nice! Budgie is not kidding around when it comes to championing Filipino cuisine. Also, as a Filipino, I haven't actually tried making inasal at home even though it's one of my favorite food here (I felt it's daunting) but I might just try the recipe shown here. This episode has been really delightful, I wish there'd be more in the future!
Yeah!!! Filipino food is awesome! Just spent the last 4 years living in the Visayas (central islands) and enjoying the traditional eats!!!🇺🇸❤🇵🇭
I LOVE HOW THEY ARE ENJOYING INASAL!!!!
100%
15:41 Mike pouring the chicken oil is like he's a native (tumandok nga Bacolodnon🤭). Wonder how expensive Kalamansi is over there?🤔To Budgie, thank you for sharing that inasal recipe. No unnecessary additional ingredients with the emphasis on constant basting. Thank you!❤❤❤
You all should totally do a bay leaf taste test. Make a few dishes with and without bay leaves (two of the same dish each time) and see if you can taste the difference. Then lastly you should just steep some bay leaves in hot water and taste that to see what they actually taste like! Also I would love to watch that and know myself. >.
Lumpia and Leche Flan are my favorite things my aunt would make me when I visited. So good. 🔥
When I first moved to Arlington Va there was a small Filipino restaurant just down the hill from us. Lumpia and leche flan were not only personal favs but bringing lumpia to a potluck was always a wow! The whole neighborhood was devastated when they closed.
@@cscgnessina great loss indeed
lexhe flan is also a good topper for halo-halo. =)
It’s already 10/10, cause you guys make banger videos and about my culture’s food?!
I love watching the reactions and taking in how Filipino food can be for those tasting it for the first time c:
When the annatto seeds appeared I was like "is this urucum?" turns out it is, I had no idea it was costumary in Filipino cooking!
Nice clear articulate way to put how cooking in the Philippines is done. From an ex IT guy to a chef. Bravo!
Thanks for putting this together guys. It's a good sample of what's good to eat from the Philippines. Lots more where that's from!
Watching this with my roast on the go just makes me wonna mix things up completely on your average dull weathered english afternoon... Love the lessons!
So glad you enjoy this type of video. Let us know if you mix up your roast? Enjoy!
@@SortedFoodYou guys are awesome 🎉🎉🎉🎉❤❤❤❤
Awwww. Poor Jamie looked like a kicked puppy when he was told he had to wait to try the chicken. 😆
Filipino guy is legit. He definitely knows what he’s talking about.
So happy to see filipino food featured on my fave food channel! 😍
that inasal looks freaking good. also, bay leaf, especially dried bayleaf, is everywhere in filipino cuisine so the bay leaf argument is hilarious.
Those dishes are truly authentic than others' I have watched on TH-cam. All the dishes are so nostalgic to me.
I really love it when I see Filipino cuisine representation on Sorted! Filipino food is amazingly complex and beautiful, and there is sooo much more that you are yet to explore about it. If you're ever in the Philippines, it would take at least more than a month to go through all of those complex dishes and variety of flavors. We even have ube liquer here!! 😁❤️🌞
A friend of mine gave me homemade une ice cream with coconut strings in it last time I was over, made using the powdered ube his parents picked up when the last time they went back to the Philippines. It was awesome
That sounds insanely good 🤤
Question: What are coconut “strings”?
@movingforwardLDTH Macapuno coconut strips packed in syrup. They have a more jelly-like texture. In the ice cream, the texture was particularly thick fudge or caramel ripple that yeilded into being fleshy soft coconut.
It's always neat to learn more about cultures and cuisines I know almost nothing about, and as a canadian Filipino food is very unfamiliar to me! :0c Loved Chef Budgie in his burger video already too so happy for him to be here :)
During the height of the pandemic, I discovered a Canadian yt channel called Stephan Eats where the guy tastes food from different restaurants, one of them Filipino cuisine. I think he is in Vancouver (??) idk but apparently there are some less known restaurants from different ethnic groups there in Canada. It is so interesting
I lived in the Philippines for several years and one of the things I miss most is the food. Another is San Miguel beer! Fun viseo!
I have never heard of any of these dishes, but they all seem quite easy, which is what I need. Thank you!
Guys you're a cooking channel! If you can't taste the bay leaves, do a test. Cook some plain white rice in 2 pots - one with bay leaf, one without.
Oh but white rice plays better with pandan leaves than bay leaves… if they’re gonna test the taste of bay leaf, I would go for a simple stew with and without bay leaves
Just take back the leaf after boiling it and after it gets a bit colder, taste it, it's mostly bitter, and peppery, it gives food a subtle bitter dimension, an undertone to a salty dish.
Love love love this!! This is just a tip of the halo halo iceberg... There's more to discover and fall in love with in Filipino cuisine!!
Calamansi is amazing. Love using it for marinades and juices.
Thank you Sorted Food for doing this video! The world deserves to learn more about Filipino cuisine! 😊
I wondered why Budgie was familiar in the 10 min burger challenge! I loved him in Great British Menu☺️❤️
You can't go wrong with that chicken oil it's absolutely delicious. Halo Halo is a desert everyone would love. Mabuhay Filipino food. 🇵🇭🇵🇭🇵🇭
loved this! thanks you guys!
So happy y’all did this! Chef Budgie did a great job at picking dishes, thanks Kuya! I hope y’all do more
I was happy to guess right with the Calamansi, and super happy to see Chicken Inasal, Halo Halo, and so many great dishes packed with flavor from the Philippines!
When Budgie mentioned inasal I was stoked, because one of my favorite episodes with another great chef with Filipino backgrounds, was seeing Uncle Harold doing some banging Inasal chicken and macaroni salad on Bon Appetit.
th-cam.com/video/zBkbSXihTH8/w-d-xo.htmlfeature=shared
Love the excitement and joy with everyone and Budgie bringing in some great cultural staples! Hope to see even more of different cuisines on the channel!
in Gujarati (language in Western India), _'halo halo'_ loosely translates into _'come on, let's go!/let's get moving!';_ Chef Budgie saying that at 19:37 worked in both languages!
Kinda similar coz it means to move or to be precise mix and mix till it looks like juice in shaved ice. Actually eating the ingredient 1 by 1 is not the right way must mix everything.😅
Please continue to have visitors like Budgie come and share things like this!! Love learning about new cultures and food
oh man, watching this made me miss home 😭 i think imma need to make chicken inasal ASAP 🤤 amazing video, guys!!
I live here in Manila, and my girlfriend and I make what I’m calling a Manila Mule: instead of lime, use calamansi. Amazing!
Especially when she picks them from her tree right before she comes over. Incredible!
The look of utter disbelief of Jamie when he learned he had to wait to taste the chicken 😂
Can you post these recipes because I actually happen to have calamansi in my fridge right now, and Patron, as well as chicken to cook! It was all so delicious looking!
If you're ever in Malaysia, go to a mamak shop and order a Limau Ais or Limau Panas (for a hot drink). It's a Malaysian style limeade made using Calamansi! Highly recommend!