We Eat AUTHENTIC Filipino Food Mukbang! (MOST POPULAR FILIPINO FOOD)
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- Опубліковано 27 жов 2024
- Watch us eat authentic Filipino food today! Some of the dishes we ate were: Lechon Kawali, Pancit Langlang, Adobo Chicken, Pork Sisig and Pork Sisig! Watch to see how we react to eating authentic filipino cuisine!
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Lechon is charcoal-grilled. Lechon kawali is boiled in herbs and then deep-fried.
Also, the flesh of a legit Lechon is soft and juicy, while the Lechon Kawali is crunchy and kinda juicy. Btw, you can lechon just the belly of the pig
@@ralph_m31Just the belly is liempo
@@Tartarazine It's ust a suggestion because it's a hassle to order a whole roasted pig with only 2 persons eating...
Dont try so hard. Lechon Kawali is not KFC. It doesnt have herbs. Stop trying too hard to make something so ordinary sound like it has culture. Lechon Kawali is also known to Filipinos as Lechon MACAU. Macau is Chinese as Lumpia Shanghai and Pancit Cantonese.
@@eduardochavacanojust coz u dont do it with herbs doesnt mean its not being done somewhere else u bozo. Best to cook it is to boil it with herbs first then deep fry just like how u cook crispy pata. 🤡
Letchon is Roasted pork slowly cooked in charcoal , while Letchong Kawali is deep fried pork . The word " Kawali " literally means Frying Pan or Pan in English so its a Pan fried Letchon . ❤
And a little bit of friendly advice , when you eat Filipino rice the next time , use the spoon instead of Fork so you can get the full amount of rice and all the goodness of sauce and meat with it . 😊
Mang Tomas is such an underrated sauce ❤ I’ve had it made from scratch and it’s even better. It has ingredients like liver and bread crumbs. I believe Sisig is traditionally made with meat from the pig head/face.
Yes being a kapampangan where sisig originated,its true.its from pigs ears,face/mask and sometimes even jowls.with no mayonaise.🎉🎉🎉
Lechon is actually roasted pig in charcoal and it’s cool for about 4 hours at least, the skin is carmalized and crunchy, lechon kawali is deep fried or sometimes they boiled it first in herbs then dried it or frozen in 24 hours before they deep fried it.
As a filipino im really happy seeing people from another country eat our foods
tru
Same
@@mikha_notrealako lang ba nanonood ng august 2024
@@rhianalexieudde-e8869 di beh😭😭😭 ako din😭😭
same
Thank you for trying our food watching form the Philippines ❤
Lechon kawali is deep fried. Lechon is cooked charcoal grilled. Vinegar is the best sauce to washout the fats. That lechon brown sauce is made of liver. Pork sisig is best with cold beer. Chicken and Bangus sisig is also good.
The sauce you have with the Lechon kawali is a liver sauce. You can actually check some Filipino stores there and look for the Mang tomas brand.
Lehon is a whole pig stuffed with herbs and seasonings, skewered in a bamboo then slow roasted in charcoal for about 5-8 hrs (depends on the size) til crispy.
Lechon kawali is pork belly boiled with herbs and seasonings til tender, air dried then deep fried in a casserole/ kawali. (Hence the name) til golden brown and crispy.
The sauce is a liver sauce. Can be homemade or buy it ready made in a bottle. (Popular brand is Mang Tomas) Used for both Lechon and Lechon kawali. Both are delicious too when dipped in spiced vinegar with rice of course.
Nothing compares to Filipino food. All of our dishes offer so much flavor and it’s not boring lol AS YOU CAN TELL.
as a filipino, i approve the amount of rice josh eats with his ulam (dish). ratio should always be 2:1 (rice to ulam) and he ate that (literally)
Aside from the difference in the manner of cooking, the lechon has the aromatics stuff inside the belly of the roasted pig, while lechon kawali is flavored by boiling the aromatics with pork belly. The lechon sauce is liver sauce which is the most often accompaniment but there are regions in the Philippines that prefers vinegar for sauce.
I'm a vinegar sauce Fil- Am. 😊
Here in the Philippines, the sauce for lechon kawali was commercialised as multi purpose use even as sandwich spread😂😂😂. I haven't done that but Mang Tomas was really good for fried chicken and pork
Lechon is slow roasted on top of hot coals.
Lechon Kawali is boiled in water, pat dried, sometimes sun dried then cooked/fried crispy on the pan.
Lechon Paksiw is either of the two but stewed with garlic and vinegar and maybe some sugar. This is to preserve it to last above a week in your fridge without spoiling.
Sometimes they add Sarsa ni Mang Tomas and some soy sauce in it.
Might be the cook has problems with gauging the salt level or he might have used iodized salt. It usually is frowned upon to use iodized salt. Some food ingredients react and give a bitter taste when iodized salt is used or the saltiness is beyond palatable. This might indicate MSG use.
damn!!! Bro knows everything
All purpose sauce is called Mang Tomas here in the Philippines it's really good with fried food.
Before eating the pancit you need to squeeze "calamansi" on it. It gives more flavor and neutralizes the saltiness.
The soup of the philipines is called sabaw its really good and its why adobo is the No.1 filipino dish
sabaw = soup
Adobo is #1 dish according to domestic helpers in foreign lands. Because they have never tried eating Kare Kare, Estofado, Lechon de Leche, and other Filipino food that locals cook for weddings and bdays. No one will ever serve Adobo in parties.
Lechon kawali is cooked on high heat in a wok. Proper lechon takes hours over embers. Big difference guys
My father uses mang tomas when he cooks lechon paksiw (usually if we have leftover lechon, he makes paksiw out of it and it is truly delicious) 😊
My favorite sauce
Lechon Kawali, usually Pork Belly, is boiled and deep fried. KAWALI is Tagalog for Frying Pan. While Lechon is a whole Pig rotated and roasted on charcoal for hours. The sauce for the Lechon Kawali is a Liver Sauce.
Fried Pork Belly is not unique in the Philippines. It seem like Filipinos have no awareness about the cultures of neighboring countries and so they think they can impress foreigners with Fried Pork. Mexico has fried Pork Belly that can make the lechon kawali something youd sell on a pet store. Vietnam and China has fried belly dishes too and their Superior Kung Fu Stir Frying skills and High Heat cooking makes their fried belly so great, it made Filipinos copy what was called Lechon Macau. That is why in Filipino language, you have this slang "cooking show", example sentence, the pageant last year was a cooking show, so USA was the winner. Cooking Show is also translated to Luto Macau, it means the results were rigged.
you guysss filipino foods are the best!!💗 filipina here btw
same
Your videos are so to the point and you both are so good together. Keep up the good work and please bring us a lot more interesting videos as you always do.
basically
lechon whole roasted pig
lechon kawali belly deep fried pork
so that's the difference, and the sauce were usually using pork "liver sauce"
Lechon is grilled over coals while lechon kawali is boiled in seasoning and herbs then deep fried. The sauce is called Mang Tomas. I ike the spicy kind.
The sauce you dip lechon kawali or roasted suckling in is made from pork liver paste blended with herbs and seasonings.
The dipping sauce of lechon kawali is made up of pork liver, lechon cook is cook in coal oven.lechon kawali is cook on deep fried in kawali or pan
Lechon it self is a grilled pork using charcoal
. The lechon kawali is from the word and cooked in ( KAWALI - frying pan) a pork fried in kawali.
Lechon is roasted while lechon kawali is deep-fry
Sisig is made out of the leftover parts of the lechon that people don't eat. For example, the meat from the pig head sometimes or the ear, sometimes I see the cartilage inside sisig too. Lechon Kawali is my FAVORITE Filipino food though, it's so delicious!
Filipino food uses bone-in chicken because it adds flavor. I've never seen boneless chicken adobo before, if it ever exists, then it's not traditional.
By the way, I personally prefer pork adobo.
Thank you! I looked for this comment. I was like, boneless adobo what in the world 😅
Lechon kawali is pork belly, boiled then deep fried in "kawali" (filipino wok)
LECHON is a whole pig roasted over charcoal on a pit..
Ty for trying our food❤
Mhmmm!! Looks so yummy!! Please try PAKISTANI food and snacks
We definitely will! We just posted trying Jaipur Cuisine! What else do you recommend we try?😁
In Russia, telling the truth is extremism, deceiving and robbing the people is patriotism. The two sides are getting rid of the people, collusion between the West and Trump and Zelinsky. UA-cam will be blocked in Russia so that we other countries cannot know the problems of the future.
Korean food
it is a lever sause ..popularize by the brand mang tomas..and sisig is made of pig ears pig face and some snout originally .but some use pork belly
Just so you know... That brownish sauce you call it All purpose sauce is made of pork liver, spices and starch, mixed forming that consistency
As a filipino you guys will not get canceled and thank you for respecting are food
A kawali is a wok. So lechon kawali is lechon cooked in a wok, as opposed to roasted over an open fire. The sauce I like with lechon is garlic pounded in a mortar ans pestle, salt, black pepper and vinegar. The vinegar cuts the the richness of the pork. The garlic...well, it's just good.
I like adobo pork more than adobo chicken.
I can't stand pancit made with multiple noodles. I look at it as the cook ran out of bihon or sotanghon and had to use both to make enough. lol.
Lechon takes time to cook. And its cook with charcoal like grilled chicken but different and the skin is thin and crispy. Lechon kawali is cook using oil lots and lots of oil to make it crispy with the skin and meat.. but lechon is just the skin is crispy
The sauce is made up of pork's liver hahahhahaha and also you should try dipping the lechon kawali with soy sauce and calamansi or vinegar with a lot of onions!! Its yummyyyy
Lechon is traditionally roasted suckling pig while lechon kawali is fried in a wok(kawali)
Have that Mang Tomas sauce with roast chicken, bbq chicken, and filipino bbq pork skewers! It's amazing!
you should squeeze some calamansi in pancit guys.. and usually we eat it with rice too or spread it on bread.
You should have asked for "calamansi" (Philippine lemon) to balance out the saltiness of the pancit noodles. Try it next time.
So you're Half Filipino. When are you planning to bring your Fiancee to a long-delayed visit to the Philippines? Enjoy the wide array selection of beaches and fiestas.
Didn't you get lemon wedges to squeeze on the pancit to lessen the saltiness? You can also lessen the saltiness by eating the pancit with pandesal. Put the pancit inside the pandesal bread. It will be like a pancit sandwich.
The sauce is made of lever, just like Mang Tomas. Pork sisig is usually porks Head the ears nose cheek and liver and brains
They're back!
finally Mang Tomas getting some love. Its called “sarsa” or “liver sauce”. just call it Mang Tomas because its the best.
Lechon is roasted pig and Lechon kawali is Fried pork. "Kawali" means frying pan.
If pancit too salty you need to squeeze some lemon or calamansi or lime to enhance the taste and even out the saltiness.
W for trying Filipino food I’m Filipino you guys are amazing
You forgot to squeeze the lemon and mix the pancit well before eating to balance the saltiness. What you tasted salty is probably the fish sauce.
the sauce might be Mang Tomas all purpose sauce, can be bought in asian grocery with a decent Philippine grocery selection. Adobo pork I think is more popular, but Myself I prefer chicken adobo. Pork sisig with mayo feels off to me. It's been ages since I enjoyed pork sisig. Authentic sisig, is pig mascara "face". Modernized could be varied, pork shoulder or even chicken sisig. It should be sizzling tho and have a sour component.
Lexhon is a roasted grill pig, ang lechon kawali was cook in a pan or in deep fryer thats the difference.
Lechon is roasted whole pig while lechon kawali is fried pork belly.
Rice + magtomas = masterpiece
LECHON (WHOLE PIG ) COOK WITH SHARCOAL GRILL WHILE LECHON KAWALI (pork belly ) MOSTLY DEEP FRIED !!!!!
When u eat pancit u shld sprinkle it with calamansi or lemon that's d time u really enjoy eating Phil pansit anyway thanks for d positive comments about Filipino foods
Yes! go get that views from these pinoys.. 😅
Thank you for doing the Philippines, because I thought I was a shame because I was Filipino because a lot of my classmates don’t know of my country and are making fun of me because they think that it is not a real country. They think I am making it of but it is real. Thank you for doing this. You are the biggest UA-camr you are my favorite UA-camr. Thank you.😊😊
Hi from the Philippines!❤
If you want that sauce you can probably get that from Filipino store it's called Mang Tomas:)
Kawali is fried while Lechon is ROASTED slowly over fire. Roast pig is juicier, tender and more flavorful. The sauce is actually liver sauce.
OG lechon was roasted in fire, lechon kawali was deep fried, that's the difference, thanks for enjoying Filipino food
Lechon is the full fried/grilled pig, while Lechon Kawali is fried cut-up pork belly.
Lechon kawali is deep fried. While lechon is roasted
Can you guys pls do a 24hrs using only filipino food and supplies❤ for example:like wake up brush your teeth with filipino tooth pace❤
"if its not with rice.. its not as nice.. " love this 😂
Lechon is whole pig roasted lechon kawaii is only the belly part roasted, lechon sauce is mashed up liver with vinegar crushed peppers with garlic
pork sisig is made from pork jowl and ears , pork belly, and chicken liver. it tastes better when you mix the mayo in the pork
Btw the sauce is called mang tomas u can buy like a bottle of it in chicago for 20 dollars
Lechon is soft in the inside and lechon kawali is crunchy
Pancit Bihon, Pancit Canton, Pancit Miki-Bihon, Pancit Lug-Lug, Pancit Lang-Lang (first time to hear that. Wonder from what Province though?), Pancit Palabok (a little saucy), Pancit Malabon (similar to Palabok but a little dry)
that all purpose sauce is really good with any deep fried food
Lechon kawali is like chicharrones. While the lechon is charcoal grilled for a long time and has very crispy skin
Chicharon of Mexico is more cultural and 99.76% of Filipinos has never heard of it. Ignorance of other culture make Filipinos hype about Filipino dishes that are so mundane, like the egg roll, which is dog food in the Ming Dynasty era. Lechon Kawali is delicious. But the hype is sad. Foreign vloggers pretending to have never seen fried pork belly, when they eat Bacon every morning with their bagel.
Sometimes Pancit needs to mix well and put some lemon to balance na flavor
Sisig is the best if it's in a sizzling plate and partner with beer. 😊
You have to squeeze lemon on pancit, that makes it less salty.
Pork belly adobo is what I prefer than chicken adobo. Next time try paksiw na lechon.
Lechon is a roasted suckling pig.
Lechon Kawali is deep-fried pork belly.
Thank you so much for clarifying!!😁
I'm from the Philippines lechon kawali is my favorite
The sauce is *Mang Tomas* it also has a spicy version
Try filipino dessert mango graham cake, fruit salad, leche flan
lechon is 1 whole pig coal roasted while kawali is just the belly deep fried...zhould try crispy pata...beef mechado...chix inasal...kilawin...just to further the tazte buds
Thank you for the food recommendations! How long does it usually take to roast the pig 😅
@@theyuhfamily This could be from 4 to 10 hrs depending on the size...a conchinillo (small suckling pig would be the easiest to eat) while a fiesta type big lechon would take 8 to 10 hrs to roast
@@bigj8367 uh no. It only takes 3-4 hrs to cook the whole pig
the sauce is called a liver sauce. Yes made of actual liver..
The sauce that is used in the LK is mang tomas
She is a foodie for sure
You guys are such a cute couple and can you guys try Afghanistansk food
We love and appreciate your support!🫶 What dishes do you recommend?😁
@@theyuhfamily samosa and ghormeh sabzi
@@theyuhfamilyDid you even squeeze the Lemon on the Pancit?!?! 😂😂😂
OMG SOOO SLAY!!!
We appreciate you being here Krys🙌🙌
@@theyuhfamily omg! U respond u guys are soooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo slay!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! OMG OMG OMG u respond!
@@theyuhfamily I’m so sorry I’m just sooo happy that u guys make videos and that there so slay
@@theyuhfamily 😁😁😁😁😁😁😁😁😁😁😁😁😁😁😁😀😀😀😀😀😀😀😁😁😁😁😁😁😁😁😁😁
U should try filipino fast foodsss❤️😁😁
That noodle in pancit langlang is different, it's salty as you said. There's a lot of pancit recipe. 🙂
I feel hungry.
New subscriber here
From phillipines.
hi im from the philipines and that Lechon kawali and the sauce is called mangtomas
Lechon kawali , chicken or pork adobo , sisig and any other dishes ??? PARE IT with rice , garlic rice or PANCIT BIHUN or any kind of NOODLES ????????
Yes youre right,lechon is basically the whole pig,and lechon kawali is fried pork.
Cravings are hitting in right now 😂
Thank you tor trying our food pls try our filipino food part two
lechon kawali is fried so the skin and the meat is hard while lechon in charcoal the meat is soft and the skin is hard and thin.
Lang lang is made with miki noodles usually salted noodles
That's actually a liver sauce, a tad sweet yes, but not too sweet to cut through the fattiness of the deep fried pork