You are still No. 1 Legend Mr BB. You and Mrs BB have a lovely connection, you're lovely parents and lovely to watch. I'm from the UK and would like to send you a suit of armour (like Henry the Eighth) for every time you deep fry things :). Crackling in the UK is the crispy skin of pork roasted in an oven. The closest to chicharon is known as pork scratchings. It's crispy pork skin dusted with salt and a few spices and sold in a bag like chips (crisps). It is best enjoyed with a pint (568ml) of beer!
Awww I love how he had quick self awareness and apologized right away about his joke (tagay hanggang mamatay) he didn’t even need to. We all know what he meant but that’s sweet of him for recognizing it 💕Bless his heart. He’s got love for us pinoys 🙏🏼
Wow, I havent seen anyone eat chicharon made from scratch! We usually buy it in stores packed already. It never occurred to me how it was made. This is amazing man!
My grandmother and father loves making homemade chicharon. It takes ages though. My dad makes huge batches that leaves a thin layer of grease in the kitchen that drives my mom nuts haha. We're from Pampanga and Bulacan btw. So making chicharon is like pretty normal.
the best to prepare chicharon ; -boil it with 50% water and 50% oil with seasonings for 3 hours -deep it to very hot cooking oil for a minute. -sprinkle seasoning powder, salt, msg
Lol. Deep fry is different from dipping in water. His sentence is obvious that he is dipping it not. Dipping is a verb while deep or deep fry is a noun
0:54 hilarious! Haha. The brand my family & I enjoy is Lapid's Chicharron. Very light and airy and not too fatty or oily. Give it a try if you haven't already. 👍🏽
If you like R. Lapid's, you will like Lapid's (without the R) even more. Lapid's has fewer branches though, but they're the original. Their cousin R only made chicharon after them. But if you live near any of their branches, try Lapid's.
Chicharon doesn't have much uric acid. Though the 🍺 is the starplayer triggering those joint pains 😁 add up the high cholesterol content of the chicharon. That's definitely a *Putok batok, and Skelan worthy opponent*
This video made my day. 🤗 I remember when I was in nursing school, our teacher told us we can eat during class but we are not allowed to eat chicaron for it may disturb the class. 😊😉🤣
This kind of video with your wife is so special enough and for us viewers very enjoyable already so ita doesnt really matter if u have a guest or not, your contents are awesome
6:05 As a Filipino, Yes it is acceptable. Making someone to burp with the food we eat at the same time, means they were having a good time eating the food that was served to them. (Though it might be might be better if you'll cover your mouth or just not in front of others)
I'm not a liquor lover but Everytime I see mrbulbul drink liquor I think I love too drink all liquor in Philippines....try tuba wine Mrbulbul it's 100% made in coconut it's available in maasin southern Leyte or you can find it in mambaling Cebu City
I find mr bulbul a very interesting person not because I am a pinoy and he eats a lot of pinoy foods. It because on how he drinks . I think he is a fun person to drink with and a strong one
Thank you for your concern about what happened here in Batangas! Hope once everything is back to normal you can fully enjoy the beauty of Tagaytay and other good places here! TAGAY HANGGANG MAMATAY! 🍻
Mr Bulbul, Im a big fan of your videos. And i would really love to meet you when you come visit tagaytay, i can show you around Taal and can show you our traditional delicious food!
I seen a video somewhere in Jeonju that they fried a big square of pork skin (almost the same area as a hotteok press). It was fried along with BBQ, and it has the outer crispness that Filipinos like, and the inner layer is soft, just how Koreans eat it.
It is better to cut the skin in a triangular way rather than rectangular. That way, it would curl up better. Then, about frying. Oil should always be boiling hot, especially on the second fry. It is also advised to use a wire rack rather than paper towels. They retain moisture which prevents the skin from being extra crispy. You can pat it dry with paper towel but do not let it rest there.
Your concern about the Volcanic Eruption in Tagaytay is very much appreciated
I'm glad you enjoyed eating Chicharon
not only tagaytay, but also the municipalities around the taal lake
Well Taal is in Batangas, not in Laguna
there are two types of people in the world
"tagay para sa tagumpay!"
"tagay hanggang sa mamatay!"
I agree!!!
hahahaha...mr bulbul for d win!
in short tanduay or ginebra hahahaha
@qasqer1004
I'm gonna use this for drink night on Friday.
Pano naman ung "tumagay para maka limot"
"You should not listen to one person and generalize the culture of that country"
Really good point there Mr. BulBul
You are still No. 1 Legend Mr BB. You and Mrs BB have a lovely connection, you're lovely parents and lovely to watch. I'm from the UK and would like to send you a suit of armour (like Henry the Eighth) for every time you deep fry things :). Crackling in the UK is the crispy skin of pork roasted in an oven. The closest to chicharon is known as pork scratchings. It's crispy pork skin dusted with salt and a few spices and sold in a bag like chips (crisps). It is best enjoyed with a pint (568ml) of beer!
Awww I love how he had quick self awareness and apologized right away about his joke (tagay hanggang mamatay) he didn’t even need to. We all know what he meant but that’s sweet of him for recognizing it 💕Bless his heart. He’s got love for us pinoys 🙏🏼
How to prepare Chicharon:
1. Take off shirt.
2. Fry Chicharon.
3. Endure Pain.
I tried that one but added these steps:
4. Regret that decision
5. Swear never to do that again
Nero123ization 6. Do it again from 1
made me laugh instantly XD
🤣🤣
Wow, I havent seen anyone eat chicharon made from scratch! We usually buy it in stores packed already. It never occurred to me how it was made. This is amazing man!
Yeah. We're too lazy to make it from scratch. It's very convenient if we buy it at the store. 😂😂. Hands down to you mr bulbul.
My grandmother and father loves making homemade chicharon. It takes ages though. My dad makes huge batches that leaves a thin layer of grease in the kitchen that drives my mom nuts haha. We're from Pampanga and Bulacan btw. So making chicharon is like pretty normal.
@@downthispath6538 you must have an amazing mom to be able to deal with the oil ;-;
the best to prepare chicharon ;
-boil it with 50% water and 50% oil with seasonings for 3 hours
-deep it to very hot cooking oil for a minute.
-sprinkle seasoning powder, salt, msg
dip not deep
@@yooyeonsoomin deep is right ☺️
@@yooyeonsoomin deep it is right dude.
Lol. Deep fry is different from dipping in water. His sentence is obvious that he is dipping it not. Dipping is a verb while deep or deep fry is a noun
You know a real foodie when he made the food from scratch. Kudos Mr Bulbul
0:54 hilarious! Haha. The brand my family & I enjoy is Lapid's Chicharron. Very light and airy and not too fatty or oily. Give it a try if you haven't already. 👍🏽
If you like R. Lapid's, you will like Lapid's (without the R) even more. Lapid's has fewer branches though, but they're the original. Their cousin R only made chicharon after them. But if you live near any of their branches, try Lapid's.
vnc123 haha I didn’t know that...I thought they were one in the same, i.e. whiteplains branch is where we go. Thanks 👍🏾
You suppose to use a pan lid as shield while frying. That's the Filipino way.
You take those nasty oil pops unguarded 🤣
nah fam, you take that hot cooking oil like a man and wear them cooking battle scars with pride!
@@helioscephelles *salute*
@@helioscephelles exactly! fry it while shirtless to maximize the battle scars
I used my bath towel or any bath towel to protect myself!
When someone asks about it and you tell them "I got it from a gruesome war"
I laugh at the chicharon store edit hahahahaha
Dude youre living the simple life that i wished in my life will be. Its amazing that its not even the korean culture but filipino. Its fun right??
Amazing how you make it all from scratch... and actually looks so good!!
Burping is good when your relarives or people close to you cook it for you because it means you enjoyed the food they served.
Urban legend
I'd get scolded if I burped in a family gathering 💀
Lul kalokohan mo. Imbento kpa. Di ganyan sa pinas. Sa ibang bansa oo. Dito hndi
My wife is half portuguese and won't eat chicharon. I tell her "It was your people and the Spaniards brought it to my islands. Hmph!"
LOL!
The street food venue was hilarious. 😂👍👏
Uric acid joined the group.. 😅😅
BTW the best pulutan ever here in Philippines 😍😍💕👌
Chicharon doesn't have much uric acid. Though the 🍺 is the starplayer triggering those joint pains 😁 add up the high cholesterol content of the chicharon. That's definitely a *Putok batok, and Skelan worthy opponent*
Beer has more uric
Best pulutan is sisig😁
Chicharon + beer = Highblood
I hope san mig will get u as an endorser
This video made my day. 🤗 I remember when I was in nursing school, our teacher told us we can eat during class but we are not allowed to eat chicaron for it may disturb the class. 😊😉🤣
This kind of video with your wife is so special enough and for us viewers very enjoyable already so ita doesnt really matter if u have a guest or not, your contents are awesome
In school, when the teacher does allow to eat in class they always say that we can eat anything except chicharon haha
The sound of a cracking chicharon makes me think of my maintenance medicine.😁😂😁
you are one of my inspiration vloging....TAGAY HANGGANG MAMATAY!
When we burp we say “excuse me”.
And "thank you lord" after we ate
Oh my, that looks really tasty and delicious, Mr Bulbul! got so hungry while watching..
I watch your video everytime when im drinking alone. Because its fun when i see you drinking it feels like we're drinking. Thank you!!
"tagay hanggang mamatay" issa mood lmao😂 during this quarantine, it's the thing that I miss
0:55 tho looool 😂
"TAGAY PARA SA TAGUMPAY" cheers for the success!
"Tagay hanggang mamatay" 😂
Dave Sanchez mas maganda yong Tagay sa Tagumpay😀
Mr. Bulbul collab with Pulutan Cooking Ideas please. they are from antique :) yun talaga masasabi mong TAGAY HANGGANG MAMATAY HAHAHAHAHA
My Favorite Beer Pale Pilsen
Now I want Chicharon! 😩
I love your videos. Keep it up!
Maybe it's much interesting if mr.bulbul is invited to a barrio fiesta lots of pulutan and drinking spree everywhere!
BULBUL YOU ARE THE GREAT PERSON
6:05
As a Filipino, Yes it is acceptable.
Making someone to burp with the food we eat at the same time, means they were having a good time eating the food that was served to them. (Though it might be might be better if you'll cover your mouth or just not in front of others)
"Tagay hanggang mamatay"
Every lasinggero ever.
Secret eating challenge of chicharon, how's that? LoL 🤣🤣🤣
The Couple that
DRINKS TOGETHER
STAYS 4EVER 😊
Hi Mr. Bulbul I like the way you enjoy are traditional way of inuman or drinking session with pulutan. I enjoy watching ur video.
Good thing about your videos is that they are so short that you want for more, yeah!! There's no way you want to skip..
Those chicharon look amazing. Filipino and Mexican chicharon is amazing
Oh my Lord! I am salivating right now. The sound you guys produce while munching chicharon sounds magnificent.
Just listening to the crunch makes me salivate
0:55 omg that was too funny and awesome, lol! Love it, keep up with the content 😂
Mr. BULBUL CHICHARON
"TAAS HIGHBLOOD HANGGANG MAMATAY."
😁😂🤘
TAGAY HBGGANG MAMATAY HAHAHA LOVE IT❤
7:18 hahaha... we actually tried doing that back in the day.
Straight ones are not dried yet during sun drying
The moisture prevent the skin from coiling
CHICHARON ASMR my kind of ASMR!
how often do you get checked mr. bulbul. i mean for liver enzymes SGPT/SGOT all that? just curious.
Thank you Mr. Bulbul for loving our food. Anyeoseo🇵🇭
Baka naman SAN MIGUEL! sponsor para kay mr BULBUL
sana all mr bulbul kajaming ang asawa
Yes indeed. Chicharon is also good partnered with Rice👌
try it in munggo...
I like all your videos Mr. Bulbul. You are such a funny guy. Keep up the good work!
I'm not a liquor lover but Everytime I see mrbulbul drink liquor
I think I love too drink all liquor in Philippines....try tuba wine Mrbulbul it's 100% made in coconut it's available in maasin southern Leyte or you can find it in mambaling Cebu City
HAHAHAHAHAHAHAHAHA! That sari-sari store background is hilarious!
I find mr bulbul a very interesting person not because I am a pinoy and he eats a lot of pinoy foods. It because on how he drinks . I think he is a fun person to drink with and a strong one
Try chicharong bulaklak with sukang paumbong. Also try bagnet its good pulutan when drinking redhorse or gin.
Thank you for your concern about what happened here in Batangas! Hope once everything is back to normal you can fully enjoy the beauty of Tagaytay and other good places here! TAGAY HANGGANG MAMATAY! 🍻
watching your videos makes me ordered online.. really enjoyed watching you enjoying our chicharon
I'm so excited with your next vlog Mr. BulBul with koreana meet pinoy 😍😍
Mr Bulbul, Im a big fan of your videos. And i would really love to meet you when you come visit tagaytay, i can show you around Taal and can show you our traditional delicious food!
Make mama bulbul a cooking channel!
Chicharon goes well with kimchi and rice. That is my go to food when i have nothing else to eat. 😁
The plain skin chicharon is so-so. The one with fat on the other hand is goooooooooood!
watching and hearing someone eat chicharon triggers tulo laway... it's like you're eating it yourself 🤤
I seen a video somewhere in Jeonju that they fried a big square of pork skin (almost the same area as a hotteok press). It was fried along with BBQ, and it has the outer crispness that Filipinos like, and the inner layer is soft, just how Koreans eat it.
Mrs. Bulbul was right when she said it’s good with rice. I mean as a Filipino I can confirm that it’s true.
Hahaha i like the “ TAGAY HANGANG MAMATAY”
Funny man.. Laughing while watching.. Goo.. Mr. Bulbul! Tagay Para sa tagumpay!
It is better to cut the skin in a triangular way rather than rectangular. That way, it would curl up better. Then, about frying. Oil should always be boiling hot, especially on the second fry. It is also advised to use a wire rack rather than paper towels. They retain moisture which prevents the skin from being extra crispy. You can pat it dry with paper towel but do not let it rest there.
I really really love the music everytime the video nears the end hehe
you make me starve at 1:23am haha
Tagay _ hanggang mamatay hahahah its funny
God bless you Mr. Bulbul.. Tnx for considering taal eruption in your content.. Really appreciate it..
Tagay para sa Tagumpay!!!
Maybe you should build that business “Bul-Bul’s Chicharon” with tag line is “Tagay hanggang mamatay”
Grabeeeee!!!! Ang sarap naman nian😭😭😭😭😭 gutom ako😭😭😭😭
Well to be exact, burping is mildly okay here in the Philippines, farting is a big no no. When someone farts, you are declaring war! hahaha
Sarap Homemade! Your wife is talented!
Mr bulbul, try to eat DINGDONG. Im sure you will gonna love it.
You're so cool, kamsahamnita.
Koreanong Pasaway rawstar! Tagay hanggang mamatay ugh! 🤣🤣
That vintage radio....is lit.
I love this guy!
If you try and pierce the skin before cooking, that allows the chicaron skin to produce air bubbles and then helps make it become curly.
Its a common snack in denmark, just like potato chips, you can find it in every grocery store
Yummy philipi n chichrones
Shoutout nyo ko huh. ILOVEYOU guys
Casually opening beer with pliers😂😂
in the uk we call it "pork scratchings" (this is more commonly a snack sold in shops) or "pork crackling" if you make it at home etc
Thank u for showing concern to our brothers and sisters in the affected areas... on another note, masarap ang chicharon
Mr.BB CHICHARON STAND 🤣🤣 YES!!
It's perfect for rice you try it mr.bulbul is good!..
Cracking crackling!!! PERFECT
Thanks for the video, Mr. Bulbul. Makes me want to have chicharon now. ^^ Take care kayo always!
Thats why i stop smoking and drinking