The kare-kare is an "ulam" and was supposed to be eaten with rice and a little bit of shrimp paste to just balance the flavor of the dish. Don't dip it in. Glad that you guys are exploring more Filipino foods. Kinda disappointed that they didn't give you calamansi or lemon for the sisig. It would've been so much better. The halo-halo means, mix-mix in English. So you have to mix it all up before eating it.
everyone must check the UA-cam podcast So You Wanna Get Fat Podcast with Chef Mark Dayrit. They talk about different kinds of sisig; talked about its history, and reason why calamansi isn't served much with sisig in NY and any place in the US because they are expensive. Check Chef Mark Dayrit's recommendation what citruses to mix to make an authentic calamansi taste if you want to cook with a calamansi dressed Filipino food anywhere in the US
Love the video! When it comes to Filipino Food like Stews, soups, grilled and fried food, all are eaten with rice. The way you eat Kare Kare, is that you pour a bit of the stew over a plate of rice, add a tinsy bit of “salty shrimp paste” to add a bit of saltiness, mix everything up and then eat it. For me when I eat Kare Kare, I use 1/3 teaspoon of shrimp paste on a plate of rice with Kare Kare which is the right amount of saltiness for me.
We normally eat karekare with plain rice. You mix some sauce, meat and veggies and dab a tiny bit of the bagoong on it. Sisig is usually eaten with beer. In between gulps. The pro move is to add calamansi juice or lemon to balance it out. Halohalo is meant to be mixed well first before eating. It literally translates to mix mix.
Shrimp paste can be a little too daunting so better to add it sparingly to the kare-kare and better to partner it with rice (garlic rice or plain steaming white rice would do) to balance the flavor out. BTW, just subscribed! 🙂
Something people need to understand about Filipino food is that, if it’s not a dessert, the flavor profile has evolved with rice accompanying it. Meaning that, though not required, eating it with rice is the way to go for a more complete Filipino food experience.
Filipinos need to learn that not all Asians need rice in their mouth to enjoy dishes. China has 20 times more flavorful dishes than the few Filipino food items. But Chinese people do not shove rice in their mouth eat at least 7 to 12 kinds of dishes in a restaurant. The eating of rice for dishes is just of habit. Rice is cheap and the lower middle classes use rice to fill their stomach. The upper middle classes consume less rice.
Thank you for trying our food. And now you like it. You can try this food called Bulalo, it's a soup with veggies and beef bones with marrow and it is cook for long time. Try this in the future. Thank you. Have a good one.
It’s great to see you are making it absolutely clear you genuinely enjoy Filipino food. Three videos in such a short period of time cements you both as sincere in my book. Lumpia is addictive. It would be the first thing l would get newcomers to try. The sauce with the crispy deep fried crunch should win over most people. It is relatively simple but like many deep fried things so good when done right. As was mentioned shrimp paste is very intense. Definitely an acquired taste something to be tried later and very, very sparingly. Plain white rice alongside some of the other choices would be helpful in breaking in first timers for hopefully more experiences in Filipino food. Thanks for another fun video and let’s all enjoy the sun this weekend.
Most of the filipino dishes are appetizing and savory. I am very proud too see people wanted to try it!!! Thanks for sharing your experience and looking forward to see more videos
Finally, an international representation of pork sisig without egg and/or mayo. By the looks of it, I can say it's authentic (kapampangan). Glad you liked it.
Love Mama Fina's/Casa Delfina's!!! I've had sisig from all over the country and even the Philippines and nothing compares to Mama Fina's. With Filipino food, rice is paired with all the different stews and soups. A little bit of everything with rice on your spoon and shovel it in your mouth LOL Great work Kris & Will!!!
I’m not Filipino but I am so proud of you two for branching out after that street food faire. As I am sure you figured out, shrimp paste is an extremely pungent ingredient and an acquired taste. It’s usually not meant to be used as a dip the way ranch or ketchup is. I commend Kristin for trying it and keeping a straight face and not yukking another cultures food. I am sure off camera she was gagging. Remember to use it very sparingly. Side note: I am worried you’ll get a copyright strike with the music playing in the background. Fingers crossed you don’t. Keep up the good work. 😊
You have to eat the kare-kare together with plain white rice just like a curry and the shrimp paste I don’t like but you have to use a little bit cause the flavor is overwhelming . And the Halo-halo means mix-mix in English…you have to mix all the flavors together even the ube ice cream…glad you enjoyed it😀
sisig is best with garlic rice. you can eat sisig as well as side dish when drinking. the kare kare i good with plain rice. the sauce you have to place over the plain rice then get some meat then a little bagoong. yumyumyum...
Loved watching this video 😊I love how calm both of you are while explaining your experience trying Filipino food ❤ P.S. Thank you for mixing the Halo-Halo 😂
kare kare is eaten with hot plain steamed rice. mix the sauce onto it and pieces of meat and veg. a little bagoong (shrimp paste) is added to cut through the rich flavor of the kare kare to provide that salty, sometimes spicy, contrast.
Gosh there was a FIlipino lady told me to try her restaurant. I believe she is owner? I tried one of her recommendations. I LOVE SISIG AND KARE KARE!❤ For Kare kare, i think it required the taste. Somewhat it tastes like Vietnamese food? Anyway I went here 3 times! Im not asian btw! Of course I cannot forget the lumpia. ❤❤❤❤
When you return, ask the servers which condiment or seasoning will go well with each dish. Most dishes are flavored strongly to blend with the blandness of the rice.
Filipino food viands ( ulam : either meat or vegetables ) are seasoned on the savory side to pair with plain white rice. For perfect bites try: Pair the mama Fina’s Sisig with plain white rice Kare-kare with a little bit of shrimp paste (bagoong) and plain white rice. The plain white rice will enhance the flavors of the viands ( ulam ). Then you will understand why rice is life for us Filipinos.
⭐️ You’ll find our food to be on the salty/savory side because everything is meant to be taken (by the spoonful) with rice. Kare-kare too is had with rice- practically everything. And yes, kare-kare with just a smidge (mixed well if possible) of that salty shrimp paste- only for umami. Halo-halo translates to mix-mix literally. So you’re supposed to blend everything like a human Osterizer-blending machine. Mix it like crazy. [We eat with spoon not fork… ]
Great video guys! Kristen you didn’t seem a fan of the Halo-Halo. Try giving it another try in a more ‘tame’ version at Jollibee. The jollibee in queens still carries it I believe.
Your suppose to put a little bit of shrimp paste to the kare kare with rice. Its a support condiment rather than a dip like sweet and sour sauce. It similar to putting wasabi to sushi or you overpower it.
I ate sissig more than 10 time, before someone told me that its only pig face meat... After 3 seconds of shock, I continued eating... Because its so good. xD
If u really want to try the best filipino restaurant...u have to travel to Chicago. A restaurant called Kasama. It's the only Michelin star Filipino restaurant. What makes this place unique is during the day it's a breakfast/bakery where there is a lone around the block to get in. Then at night it turns into a Michelin star restaurant. Morning is shorts and t shirt at night it's jacket and tie.
I'm a bit late to the party and haven't been able to read thru all the comments. If no one has mentioned it yet, many filipino dishes are meant to be paired with rice. They are a bit more savory on their own, but will end up tasting balanced when eaten with rice. This includes soup dishes like bulalo and sinigang. Finally, be very sparing when the fish/shrimp paste is set out. You should treat it like marmite or vegemite . . . a little goes a looong way. If you're Filipino and are introducing karekare to a newbie, I bet you look on with a bit of sadistic glee as you innocently watch their reaction when they eat a huge dollop of fish/shrimp paste. 😈😈😈 Kudos to Kristin for eating with a spoon! You just need to hold the fork in your left hand and use it to load up your spoon for the next mouthful. That's often the etiquette for eating foods from the Philippines, Thailand, Indonesia, Malaysia, and other parts of Southeast Asia.
Mama Fina’s is the best sisig in Manhattan, for sure. Their ordering process, sucks though. Didn’t know there was another one in Hackensack. The OG is I think in Paterson
Filipino dishes are often savory and oily, so every viand is always paired with rice. Kare-kare is best if eaten with steamed white rice. And yes, that shrimp paste was too much. 😅 Also, halo-halo is literally translated as mix-mix. So the correct way to eat it is to mix everything to balance the flavors. 😊
You should only mix a little bit of the shrimp paste with the kare kare, not dip the meat in😂. It's a very strong salty flavor. And halo halo means mix mix hence you should mix it before taking a bite.
Mostly Filipino foods were not meant to be eaten by itself, they should be eaten with plain rice and some maybe eaten with fried rice, like garlic rice. Some people may not like some Filipino foods at first try, just like sinigang, that might be too sour for their taste but once you tried for at least three times, you don’t even realized that you start craving for it. You must give them some time to get used to it and after that you will start craving for it. This is what happened to me at first I don’t like it but after trying them for three or more times, I get used to it and start craving for it. I’ve been tried so many different foods, Thai, Japanese, Vietnamese, American, Italian and so on but there’s something about Filipino foods that has that unique taste that I have been craving for it. Some foreigners saying that Filipino foods were the worst Asian foods they ever taste and I don’t believe that, they must have tried the exotic foods and they generalized that all Filipino foods were all like that. For me it doesn’t matter what they say about Filipino foods, they will not stop me for craving with Filipino foods.
something you guys need to know about Filipino food is that *everything* , (except for the desserts) needs *plain rice* 😅 the Sisig should have *calamansi* or a lemon squeezed on it to help with the flavor. next up, Halo-halo (literally meaning mix-mix) needs to be mixed to perfectly savor the full tast of it
sorry i cant watch till the end, i used to be here in the middle east and ive been craving that for a yr now, my mouth is watering so i need to end the video 😂😂😂😂
The sisig at Mama Fina's is the legitimate, original style that originated in Pampanga. But with so many variations, sisig is no longer a standard recipe, it is now a concept. To make a dish be qualified as sisig, four criteria needs to be satisfied: 1) The protein. Pig's face is the most common in Pampanga, but you can also use pork belly and shoulder. Other forms of protein are chicken, beef (seldom used), milkfish, tuna and tofu. 2) The Maillard reaction. Traditional sisig calls for the pig's face to be boiled, then broiled, and finally grilled before sauteeing in onions and chillies. Omitting the last two steps will become "sisig matua", or "old sisig", which is the original recipe done by the Kapampangans during the Spanish period. Though originally the parts used in sisig matua are pork belly and shoulder, the use of the pig's face started when people started obtaining them from the commissaries in Clark Air Base for free or at a low cost since they were not used in preparing meals for the U.S. Air Force personnel stationed there. Meanwhile, the procedure of grilling and sauteeing was popularized by the late Lucia "Aling Lucing" Cunanan, whose store is located in Valdez St., Angeles City (also known as "Crossing" as it was originally a railroad track). The recipe was inspired from the one she learned from her fellow store-owner Ricardo "Bapang Kadok" Dinio, but according to a renowned Kapampangan chef named Claude Tayag, legend has it that Aling Lucing accidentally burnt the barbecued pig's ears ordered by some men drinking beer, so she repurposed it into the sisig we know today and introduced it to them as a new menu item. Finally, the use of the hot plate was innovated by restaurateur Benedict Pamintuan, who asked consent from Aling Lucing to use her recipe as a menu item in his restaurant, Sugay's, which is also located in Angeles City. He thought of using the hot plate so that the pork fat would not go cold and turn into lard when it was served. 3) The souring agent. Commonly if it's not calamansi, vinegar is used. Adding acidity to the dish balances out the greasiness, drastically changing the flavor profile. 4) The creamy component. The most common ingredient in Pampanga-style sisig is pork or chicken liver. Manila-style sisig has raw egg on top that needs to be mixed while the sizzling plate is still hot. Ilocos-style sisig has mayonnaise drizzled over it, sometimes using bagnet (marinated deep-friend pork). It is like a dollar-store version of their Dinakdakan (a.k.a. Warek-warek), which is similar to sisig but uses chunks of various pig parts and usually partnered with mayonnaise or a sauce made of mashed pig brains. There are other styles of sisig, as well, such as the Cebu-style (Manila-style sisig but with leftover Lechon) and Davao-style (Manila-style sisig but uses crocodile meat). However, the Kapampangans, being the typical "Italian-Americans from New York" of the Philippines, they frown upon the other styles and claim they're not sisig, and that their Pampanga-style is not just the original, but also the standard recipe that everyone must follow.
Filipinos are mostly ignorant about the cultures of their Asian neighbors. Very few Filipinos have eaten authentic Thai or Vietnamese food. Foreigners need not swallow rice to enjoy Filipino food. Rice is not even eaten by the Chinese in restaurants when they are eating very complex and super spicy dishes. Rice is only eaten after they have eaten at least 7 to 9 dishes. They have to savor the food first. Remember that when you go to China. .
Don't be scared to ask the staff for instructions on how to eat the food properly, but I'm glad that you enjoyed it. Kare-Kare needs a tiny bit of shrimp paste and it needs to be paired with rice, preferably white rice.
Most Filipino dishes are always paired w rice. But sisig became popular because it is eaten when drinking an ice cold San Miguel beer. Think instead of peanuts, sisig w beer.
Hi guys, I just watched this one and in my perspective, you're missing some points. If you're blindsided about the things/food that you're about to try the first time, just ask. It's important to learn how to know and learn the method of how to preferably eat or consume a foreign dish. Like the Kare-kare, it should've been consumed with white rice with just a bit of that shrimp paste in every spoonful bite. Then there's the Halo-halo, which means keep on stirring in Filipino, you won't get the full flavor until you stir everything from top to bottom, that's why the shaved ice from top tastes a bit bland, all the sugars are in the bottom and the ingredients. So next time, ask the crew who works there how to eat a specific dish. This applies internationally. Thanks!
It's my tip to foreigners reviewing filipino food: Always taste the dish with a spoonful of rice. Filipino dishes have such strong flavors that they are meant always to be eaten with rice. Your sincerity or the lack of it will be betrayed if you eat the dish without a spoonful of rice to balance the strong flavors. And yes, karekare is nothing without a pinch of sweet shrimp paste. Not too much or that paste would be overpowering.
Sisig was made to be paired with beer. Never intended to pair it with rice but we are Filipinos. We steal pulutan from father's inuman to eat it with rice. That is Filipino Culture. 😊
You're not supposed to dip it in bagoong (shrimp paste) because it's very salty.. You should mix a little bit of bagoong with the kare kare broth and rice before you eat
Every foreigner in a vlog always eat karekare the wrong way and these filipinos just carry on in the comments blabbering about something else. Put some sauce in the rice with beef or veg or a combination with a PINCH of the shrimp past all together in the spoon then eat. The contrasting taste of the saltiness of the paste and the sweetness of the sauce will transport you in a new dimension!
The kare-kare is an "ulam" and was supposed to be eaten with rice and a little bit of shrimp paste to just balance the flavor of the dish. Don't dip it in. Glad that you guys are exploring more Filipino foods. Kinda disappointed that they didn't give you calamansi or lemon for the sisig. It would've been so much better. The halo-halo means, mix-mix in English. So you have to mix it all up before eating it.
everyone must check the UA-cam podcast So You Wanna Get Fat Podcast with Chef Mark Dayrit. They talk about different kinds of sisig; talked about its history, and reason why calamansi isn't served much with sisig in NY and any place in the US because they are expensive. Check Chef Mark Dayrit's recommendation what citruses to mix to make an authentic calamansi taste if you want to cook with a calamansi dressed Filipino food anywhere in the US
Because you tried filipino food, i will support you. New subscriber from the philippines. Best regards and good luck! 🇵🇭🇵🇭🇵🇭
Thanks for subscribing! Filipino food is amazing so we'll definitely be trying it more often!
Yeah me too 😅
Love the video! When it comes to Filipino Food like Stews, soups, grilled and fried food, all are eaten with rice.
The way you eat Kare Kare, is that you pour a bit of the stew over a plate of rice, add a tinsy bit of “salty shrimp paste” to add a bit of saltiness, mix everything up and then eat it. For me when I eat Kare Kare, I use 1/3 teaspoon of shrimp paste on a plate of rice with Kare Kare which is the right amount of saltiness for me.
Born and raised in the Philippines, Kare-kare being perfect for fall is a statement I have never heard before and I’m loving it.
We normally eat karekare with plain rice. You mix some sauce, meat and veggies and dab a tiny bit of the bagoong on it.
Sisig is usually eaten with beer. In between gulps. The pro move is to add calamansi juice or lemon to balance it out.
Halohalo is meant to be mixed well first before eating. It literally translates to mix mix.
Shrimp paste can be a little too daunting so better to add it sparingly to the kare-kare and better to partner it with rice (garlic rice or plain steaming white rice would do) to balance the flavor out. BTW, just subscribed! 🙂
Something people need to understand about Filipino food is that, if it’s not a dessert, the flavor profile has evolved with rice accompanying it. Meaning that, though not required, eating it with rice is the way to go for a more complete Filipino food experience.
Filipinos need to learn that not all Asians need rice in their mouth to enjoy dishes. China has 20 times more flavorful dishes than the few Filipino food items. But Chinese people do not shove rice in their mouth eat at least 7 to 12 kinds of dishes in a restaurant. The eating of rice for dishes is just of habit. Rice is cheap and the lower middle classes use rice to fill their stomach. The upper middle classes consume less rice.
@@eduardochavacano what does my comment have to do with other Asians?
Just say its salty so you can eat lots of rice and this enable that u can work in the fields indefinitely till the next feeding lol
@@markrivera8587 working in the fields is a great functional exercise, unlike monotonous workouts that gets nothing done. 🍚
@@eduardochavacano lol he didn't even say Asian as a whole just Filipino... You need to learn reading comprehension
nice! the sisig looks good too like something you can get here in the philippines. really glad you liked it
Thank you for trying our food. And now you like it. You can try this food called Bulalo, it's a soup with veggies and beef bones with marrow and it is cook for long time. Try this in the future. Thank you. Have a good one.
That looks more like a proper Sisig than what you guys had the last time. Now I'm hungry 🤤
It’s great to see you are making it absolutely clear you genuinely enjoy Filipino food. Three videos in such a short period of time cements you both as sincere in my book.
Lumpia is addictive. It would be the first thing l would get newcomers to try. The sauce with the crispy deep fried crunch should win over most people. It is relatively simple but like many deep fried things so good when done right.
As was mentioned shrimp paste is very intense. Definitely an acquired taste something to be tried later and very, very sparingly.
Plain white rice alongside some of the other choices would be helpful in breaking in first timers for hopefully more experiences in Filipino food.
Thanks for another fun video and let’s all enjoy the sun this weekend.
Most of the filipino dishes are appetizing and savory. I am very proud too see people wanted to try it!!! Thanks for sharing your experience and looking forward to see more videos
Finally, an international representation of pork sisig without egg and/or mayo. By the looks of it, I can say it's authentic (kapampangan). Glad you liked it.
Watch King Schratz's reaction on Filipino food as well
Thank you Kristin & Will for showing this video… I’ll go there this weekend. I can’t wait to eat the Sisig, lumpia & Kare kare…
Thanks for watching! Let us know what you think of it. This was our first time trying most of these so we're curious how they compare to other places!
way to go...that place looks amazing and I'm glad you got the proper representation of a couple classic Filipino foods...love u guys!
Same! This was so much better. Thanks so much! Always appreciate your support!!
Shrimp paste....with green mangoes...drools
must have rice in kare kare and sisig.plain rice. garlic rice is best for break fast meal.
Great Video, I love Filipino Food. The Kare Kare you eat it with rice then put a little of that shrimp paste in there.
I just knew when you first took a spoonful of sisig, that you would just feel heaven in your mouth. Now i gotta order some here in Manila
Love Mama Fina's/Casa Delfina's!!! I've had sisig from all over the country and even the Philippines and nothing compares to Mama Fina's. With Filipino food, rice is paired with all the different stews and soups. A little bit of everything with rice on your spoon and shovel it in your mouth LOL Great work Kris & Will!!!
This was good! I’m so glad yall gave sisig a second chance. I’m in Virginia but I heard Mama Fina’s is some of the best!
I’m not Filipino but I am so proud of you two for branching out after that street food faire. As I am sure you figured out, shrimp paste is an extremely pungent ingredient and an acquired taste. It’s usually not meant to be used as a dip the way ranch or ketchup is. I commend Kristin for trying it and keeping a straight face and not yukking another cultures food. I am sure off camera she was gagging. Remember to use it very sparingly. Side note: I am worried you’ll get a copyright strike with the music playing in the background. Fingers crossed you don’t. Keep up the good work. 😊
Thumbs up 😍😁 nice information vlog ❤
Thanks!!
The restaurant is relaxing and mind-calming place.
Congrats to the 10k subs!
Thanks!!
You have to eat the kare-kare together with plain white rice just like a curry and the shrimp paste I don’t like but you have to use a little bit cause the flavor is overwhelming . And the Halo-halo means mix-mix in English…you have to mix all the flavors together even the ube ice cream…glad you enjoyed it😀
sisig is best with garlic rice. you can eat sisig as well as side dish when drinking. the kare kare i good with plain rice. the sauce you have to place over the plain rice then get some meat then a little bagoong. yumyumyum...
Thank you for appreciating our food.👍💖
Loved watching this video 😊I love how calm both of you are while explaining your experience trying Filipino food ❤
P.S. Thank you for mixing the Halo-Halo 😂
kare kare is eaten with hot plain steamed rice. mix the sauce onto it and pieces of meat and veg. a little bagoong (shrimp paste) is added to cut through the rich flavor of the kare kare to provide that salty, sometimes spicy, contrast.
Gosh there was a FIlipino lady told me to try her restaurant. I believe she is owner? I tried one of her recommendations. I LOVE SISIG AND KARE KARE!❤ For Kare kare, i think it required the taste. Somewhat it tastes like Vietnamese food? Anyway I went here 3 times! Im not asian btw!
Of course I cannot forget the lumpia. ❤❤❤❤
Kare-kare best taken with WARM plain white rice...with about 2 to 5 rice grain size of shrimp paste...(others may prefer more)
You guys have to try the OG spots in Woodside Queens.
you are ready for round 2. try dinakdakan, Bopis, Bulalo soup,.
Now you definitely should try Sinigang! It has variants like Fish Sinigang or Shrimp but my personal fave would be Pork Sinigang.
Try SINIGANG , LECHON KAWALI, CRISPY PATA damn so good💖
When you return, ask the servers which condiment or seasoning will go well with each dish. Most dishes are flavored strongly to blend with the blandness of the rice.
thanks for trying our filipino food 😊😊😊
I have never tried Filipino food. Now, I want that lumpia and especially that kare-kare. Mainly, because of that peanut sauce.
Filipino food viands ( ulam : either meat or vegetables ) are seasoned on the savory side to pair with plain white rice.
For perfect bites try:
Pair the mama Fina’s Sisig with plain white rice
Kare-kare with a little bit of shrimp paste (bagoong) and plain white rice.
The plain white rice will enhance the flavors of the viands ( ulam ). Then you will understand why rice is life for us Filipinos.
⭐️ You’ll find our food to be on the salty/savory side because everything is meant to be taken (by the spoonful) with rice. Kare-kare too is had with rice- practically everything. And yes, kare-kare with just a smidge (mixed well if possible) of that salty shrimp paste- only for umami.
Halo-halo translates to mix-mix literally. So you’re supposed to blend everything like a human Osterizer-blending machine. Mix it like crazy.
[We eat with spoon not fork… ]
Great video guys! Kristen you didn’t seem a fan of the Halo-Halo. Try giving it another try in a more ‘tame’ version at Jollibee. The jollibee in queens still carries it I believe.
Damn... I want that sisig & garlic rice. Salivating all the way from Metro Manila.
Your suppose to put a little bit of shrimp paste to the kare kare with rice. Its a support condiment rather than a dip like sweet and sour sauce. It similar to putting wasabi to sushi or you overpower it.
Looks like hackensack not nyc. They have a branch by st marks
plain steamed rice on the kare kare. use the shrimp paste sparingly until the flavor is balanced.
Guys! Notice how your content views went off the roof when Filipino food is in the mix. Keep it up and your subscribers will rise!
You gonna miss eating Philippines Food 😍😍😍
I ate sissig more than 10 time, before someone told me that its only pig face meat... After 3 seconds of shock, I continued eating... Because its so good. xD
If u really want to try the best filipino restaurant...u have to travel to Chicago. A restaurant called Kasama. It's the only Michelin star Filipino restaurant. What makes this place unique is during the day it's a breakfast/bakery where there is a lone around the block to get in. Then at night it turns into a Michelin star restaurant. Morning is shorts and t shirt at night it's jacket and tie.
Good to know! We’ve been wanting to take a trip to Chicago
Filipino food is a comfort food for me
not sure if you have tried it but you got to try sinigang!
Try crispy PATA next 🤤👌
Maybe start reviewing the famous Italian restaurants in NYC
We've done a few but they never seem to do well for us!
That sisig is amazing tried that its spicy and delicious😊
With Halo-halo... you should have MIXED the Ube ice cream with All the ice and Beans, Jellies and coconut strips.
wow i missed these menus.
3 important things to trully appreciate Filipino dish.... Spoon.... Rice.... And sawsawan
For Kare Kare you need to eat it with rice and only put a tiny bit of shrimp paste
Try filipino snacks too. 🥰
i cant believe adam sandler jr. loves to eat filipino food. LOL Sisig is very addictive and i love kare kare too.
I'm a bit late to the party and haven't been able to read thru all the comments. If no one has mentioned it yet, many filipino dishes are meant to be paired with rice. They are a bit more savory on their own, but will end up tasting balanced when eaten with rice. This includes soup dishes like bulalo and sinigang. Finally, be very sparing when the fish/shrimp paste is set out. You should treat it like marmite or vegemite . . . a little goes a looong way. If you're Filipino and are introducing karekare to a newbie, I bet you look on with a bit of sadistic glee as you innocently watch their reaction when they eat a huge dollop of fish/shrimp paste. 😈😈😈
Kudos to Kristin for eating with a spoon! You just need to hold the fork in your left hand and use it to load up your spoon for the next mouthful. That's often the etiquette for eating foods from the Philippines, Thailand, Indonesia, Malaysia, and other parts of Southeast Asia.
Pro tip:
° left hand = fork
° right hand = spoon (or vice versa if you’re left handed)
° every spoonful should have rice in it. 😎👍🏼
Mama Fina’s is the best sisig in Manhattan, for sure. Their ordering process, sucks though. Didn’t know there was another one in Hackensack. The OG is I think in Paterson
visit coron or el nido palawan 👍
you guys should go to the philippines. there are a lot of foods you can have over here. and it's not just the ones from the restaurants :)
Filipino dishes are often savory and oily, so every viand is always paired with rice. Kare-kare is best if eaten with steamed white rice. And yes, that shrimp paste was too much. 😅 Also, halo-halo is literally translated as mix-mix. So the correct way to eat it is to mix everything to balance the flavors. 😊
Good to know! That makes so much sense. We are slowly starting to figure this out!
shrimp paste is for fine tuning to your taste.
You should only mix a little bit of the shrimp paste with the kare kare, not dip the meat in😂. It's a very strong salty flavor. And halo halo means mix mix hence you should mix it before taking a bite.
Those dishes are eaten with rice coz it’s salty lumpia is ok to eat on its own but all the rest are paired with rice it’s more delish that way.
Mostly Filipino foods were not meant to be eaten by itself, they should be eaten with plain rice and some maybe eaten with fried rice, like garlic rice. Some people may not like some Filipino foods at first try, just like sinigang, that might be too sour for their taste but once you tried for at least three times, you don’t even realized that you start craving for it. You must give them some time to get used to it and after that you will start craving for it. This is what happened to me at first I don’t like it but after trying them for three or more times, I get used to it and start craving for it. I’ve been tried so many different foods, Thai, Japanese, Vietnamese, American, Italian and so on but there’s something about Filipino foods that has that unique taste that I have been craving for it. Some foreigners saying that Filipino foods were the worst Asian foods they ever taste and I don’t believe that, they must have tried the exotic foods and they generalized that all Filipino foods were all like that. For me it doesn’t matter what they say about Filipino foods, they will not stop me for craving with Filipino foods.
You are supposed to mix the halo halo together with the ube ice cream.😊
something you guys need to know about Filipino food is that *everything* , (except for the desserts) needs *plain rice* 😅
the Sisig should have *calamansi* or a lemon squeezed on it to help with the flavor.
next up, Halo-halo (literally meaning mix-mix) needs to be mixed to perfectly savor the full tast of it
sorry i cant watch till the end, i used to be here in the middle east and ive been craving that for a yr now, my mouth is watering so i need to end the video 😂😂😂😂
The sisig at Mama Fina's is the legitimate, original style that originated in Pampanga. But with so many variations, sisig is no longer a standard recipe, it is now a concept.
To make a dish be qualified as sisig, four criteria needs to be satisfied:
1) The protein. Pig's face is the most common in Pampanga, but you can also use pork belly and shoulder. Other forms of protein are chicken, beef (seldom used), milkfish, tuna and tofu.
2) The Maillard reaction. Traditional sisig calls for the pig's face to be boiled, then broiled, and finally grilled before sauteeing in onions and chillies. Omitting the last two steps will become "sisig matua", or "old sisig", which is the original recipe done by the Kapampangans during the Spanish period.
Though originally the parts used in sisig matua are pork belly and shoulder, the use of the pig's face started when people started obtaining them from the commissaries in Clark Air Base for free or at a low cost since they were not used in preparing meals for the U.S. Air Force personnel stationed there.
Meanwhile, the procedure of grilling and sauteeing was popularized by the late Lucia "Aling Lucing" Cunanan, whose store is located in Valdez St., Angeles City (also known as "Crossing" as it was originally a railroad track). The recipe was inspired from the one she learned from her fellow store-owner Ricardo "Bapang Kadok" Dinio, but according to a renowned Kapampangan chef named Claude Tayag, legend has it that Aling Lucing accidentally burnt the barbecued pig's ears ordered by some men drinking beer, so she repurposed it into the sisig we know today and introduced it to them as a new menu item.
Finally, the use of the hot plate was innovated by restaurateur Benedict Pamintuan, who asked consent from Aling Lucing to use her recipe as a menu item in his restaurant, Sugay's, which is also located in Angeles City. He thought of using the hot plate so that the pork fat would not go cold and turn into lard when it was served.
3) The souring agent. Commonly if it's not calamansi, vinegar is used. Adding acidity to the dish balances out the greasiness, drastically changing the flavor profile.
4) The creamy component. The most common ingredient in Pampanga-style sisig is pork or chicken liver. Manila-style sisig has raw egg on top that needs to be mixed while the sizzling plate is still hot. Ilocos-style sisig has mayonnaise drizzled over it, sometimes using bagnet (marinated deep-friend pork). It is like a dollar-store version of their Dinakdakan (a.k.a. Warek-warek), which is similar to sisig but uses chunks of various pig parts and usually partnered with mayonnaise or a sauce made of mashed pig brains.
There are other styles of sisig, as well, such as the Cebu-style (Manila-style sisig but with leftover Lechon) and Davao-style (Manila-style sisig but uses crocodile meat). However, the Kapampangans, being the typical "Italian-Americans from New York" of the Philippines, they frown upon the other styles and claim they're not sisig, and that their Pampanga-style is not just the original, but also the standard recipe that everyone must follow.
One thing about Filipino food is that you need to eat everything with rice. That kare kare would go well with plain rice👍🏼
Filipinos are mostly ignorant about the cultures of their Asian neighbors. Very few Filipinos have eaten authentic Thai or Vietnamese food. Foreigners need not swallow rice to enjoy Filipino food. Rice is not even eaten by the Chinese in restaurants when they are eating very complex and super spicy dishes. Rice is only eaten after they have eaten at least 7 to 9 dishes. They have to savor the food first. Remember that when you go to China.
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Maybe in the future both of you could visit our country.
You should try other filipino dish and snacks
Fore Kare Kare, treat the shrimp paste like salt. Season your meat with it before you eat
what are the odds...i was just there last night! It was good.
Try filipino restaurants in queens....tito rads, ihawan, renee, crystals.
Now that is a Sisig.👍 Pair it with beer🤤
FYI you don’t dunk the chunk of meat in the shrimp paste dip because it will be soo salty. Think of it as a sushi taking a pinch of wasabi on it.
I love the Linkin Park Emptiness Machine background music. So dope. And yeah, the sisig is great too.
Yeah, noticed it too.
I like very sisig.. laing...Krispy pata...
Don't be scared to ask the staff for instructions on how to eat the food properly, but I'm glad that you enjoyed it. Kare-Kare needs a tiny bit of shrimp paste and it needs to be paired with rice, preferably white rice.
Most Filipino dishes are always paired w rice. But sisig became popular because it is eaten when drinking an ice cold San Miguel beer. Think instead of peanuts, sisig w beer.
Hi guys, I just watched this one and in my perspective, you're missing some points. If you're blindsided about the things/food that you're about to try the first time, just ask. It's important to learn how to know and learn the method of how to preferably eat or consume a foreign dish. Like the Kare-kare, it should've been consumed with white rice with just a bit of that shrimp paste in every spoonful bite. Then there's the Halo-halo, which means keep on stirring in Filipino, you won't get the full flavor until you stir everything from top to bottom, that's why the shaved ice from top tastes a bit bland, all the sugars are in the bottom and the ingredients. So next time, ask the crew who works there how to eat a specific dish. This applies internationally. Thanks!
Looks like ,you guys need to stay Filipino food for a while,so much viewers by far!
It's my tip to foreigners reviewing filipino food: Always taste the dish with a spoonful of rice. Filipino dishes have such strong flavors that they are meant always to be eaten with rice. Your sincerity or the lack of it will be betrayed if you eat the dish without a spoonful of rice to balance the strong flavors. And yes, karekare is nothing without a pinch of sweet shrimp paste. Not too much or that paste would be overpowering.
You get a bit of the shrimp paste THEN you get a spoonful of the Kare Kare so you make sure you only get a small bit of the paste.
sinigang baboy u must try
Sisig was made to be paired with beer. Never intended to pair it with rice but we are Filipinos. We steal pulutan from father's inuman to eat it with rice. That is Filipino Culture. 😊
What do you mean?... Filipinos eat everything with rice.
@@AngkatanNamwaran Aren't we Asian also?
You're not supposed to dip it in bagoong (shrimp paste) because it's very salty.. You should mix a little bit of bagoong with the kare kare broth and rice before you eat
Yummy
Is Kristin single?? Wow! More delicious than sisig, for sure!!
Filipino recipes keep on upgrading. Different versions are anywhere!
Halo-Halo's literal translation is Mix Mix. Next time try to mix everything so you'd get a bit of everything with every spoonful.
Im a huge sisig fan also kare akre but wow that was very expensive of a kare kare.
Every foreigner in a vlog always eat karekare the wrong way and these filipinos just carry on in the comments blabbering about something else. Put some sauce in the rice with beef or veg or a combination with a PINCH of the shrimp past all together in the spoon then eat. The contrasting taste of the saltiness of the paste and the sweetness of the sauce will transport you in a new dimension!