American Breakfast Vs. Filipino Breakfast
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- Опубліковано 4 лют 2023
- A tale of two legendary breakfasts.
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Recipe:www.joshuaweissman.com/post/a... - Навчання та стиль
thank you for showing Filipino food to the world! Love you josh!
Yow Ninong Ry in the house!
Ay si ninong hahaha hi po
tulog kana nong HAHAHAHAHAHAHA
Lodi
Collab na yan. Josh baka naman
Shoutout to all of our Filipino homies. We love you and your food! We are gonna bring more of it to light for the people of the world! ❤️
😎
The filipino sausage is called longganisa - (corrected)
Respect, Kuya Josh!! Thank you so much 🇵🇭❤
Thank you Sir Joshua Weissman❤🙏🏻 thank you for the love of Filipino foods
Much respect for actually making the tocino and longanisa. Legit tosilog/longsilog
The only thing that I'll say from growing up in a Filipino-American household is that Datu Puti is also a generally good brand of soy sauce for Filipino dishes. I won't say it's the best but it's what I grew up on and it's a Filipino brand (tbh my family does just order the packs of the soy sauce and the vinegar packaged together so that may influence it)
Here in the Philippines Datu Puti is the go to for vinegar, Silver Swan for soy sauce and Lorin's for fish sauce.
i just don’t like the acidity of datu puti vinegar.. Silver Swan or Marca Piña for me..
Yes@@user-xv5dn9vt7n
Nah, not a fan of black liquid salt with no umami. Silverswan is better, and even better if its their Premium Lauriat soy sauce.
My favorite breakfast ever since I can remember as a child when Father treated Mother with cooking breakfast every Sunday with the fried rice teeming w garlic, langonisa (special order from Mrs. Borja, our neighbor) with occasional pork tocino and sunny side up eggs. We ate them seasoned with crushed garlic, salt & pepper swimming in vinegar (ubiquitous in Filipino kitchens). Memorable and at the breakfast my body craved for all my life wherever I was because of its unique flavors, the memory of Father and his effort to show love and gratitude for my Mother preparing most of our meals. Father took it as an opportunity to show his love and appreciation for the love of his life. It was Mother's Day every Sunday at my house on M. Natividad St, Santa Cruz, Manila, Philippines. These celebrations made up for the time when he could no longer be with us. Father left us love and memories that last forever. He was made of good husband & father material. My greatest blessing in life was having been born of my of parents and I consider myself very lucky because of a very good start in life. Thanks for the memories!
We tend to use the used-oil from the tocino or longganisa when cooking fried rice because it will add flavor to your fried rice. :)
Tama!!! Kababayan!!!!
YESSSS sarapppp
Given that he used the bacon fat for the hash browns, I don’t know why he didn’t.
Seems like a one to one parallel.
yes you are absolutely right, but for some filipino like me I try not too, because it's over powering the whole meal.
Very true xD
I grew up on an island in Alaska where the predominant culture wasn't just native, it was Filipino. So I grew up eating some incredible foods. This really hits home since the only thing people usually think of with Filipino food is lumpia (which is great!)
wILL YOU ADOPT ME
Which island was this?
@@remoquillojosemiguel1105 Ketchikan! :)
I had just recently learnt that Filipinos have been in Alaska since the 1910s. I was researching Alaska cruises and looking up things to do in Juneau via Google maps, and was surprised to find a place serving Filipino food, and a Filipino center as well.
You grew up in a trailer park in Alabama. Why lie?
Ive just binge watched you channel having only found it last night, fantastic content, you earned a sub!
I'm amazed you made them how they are exactly made! Great job!
As a Mexican American who looks Filipino to most people who are Filipino. During my college years I was living at a home for months who are Filipino family and the first thing I learned to cook was rice. The very next day we cooked the same rice for breakfast with a lot garlic. The same years I was able to express and enjoy many food from the Philippines.
Filipinos are sometimes called the Mexicans of Asia. It's not just a euphemism. As a colony of Spain, The Philippines was administered out of Mexico City not Madrid. The soldiers garrisoned there were largely manned by Tlaxcala descended natives that had previously sided with the Conquistadors against their historical enemy the Aztecs. Tlaxcalans were fiercely loyal to Spain becoming the backbone of their colonial forces . They intermixed with our people to the point many of the Colonial governors were of Mexican Creole blood. Which is why a lot of us get mistaken for being Latinos. I can't tell you how many times I got mistaken for a Vato when I was in Cali. with my head shaved and goatee. Certain words in Tagalog are derived from the Tlaxcalan's Nahuatl language. We have similar foods: adobo, empinadas, chicharron, flan. Go to a colonial era Catholic church and it would look no diffrent from one in Mexico city and the older ladies wear the same type of veils at mass. We have similar customs. Your Quinceanera is called a Debu here. We have Araw ng mga Patay ( day of the dead) which is celebrated almost identically Dia De los Muertos in Mexico. Ramon Fabie, a Filipino mining engineering student was among 200 Filipinos that fought for Miguel Hidalgo during the Mexican War for Independence. Fabie's name is on a plaque in the Mexican embassy in Manila. Who knows, you might have Filipino cousins and not know it.
@@Ideo7Z Additional info: Achete, chico, pumpkins and avocados (among others) came to the Philippines via the galleon ships from Mexico, while we gave them mango (originally from India and brought to the Philippines by the Spanish friars).
The town of Mexico in Pampanga province is said to be a bastardization of the word, "may chico", because that was the place where the Mexican crew of the galleons were housed. So, they brought seeds and planted them there. In fact, the locals call it 'Mechiko' with a ch, not an x.
@@Ideo7Z Oh, enough of that. Even Indonesians can look Mexican
@@Ideo7Z Damn, that was a really interesting read. Thanks a bunch for this!
@@miaya3898 Indonesians have no Spanish influence and are majority Muslim. They are very culturally different when compared to Mexico and The Philippines, who have very similar histories and cultures.
As a Filipino Mexican, I was always torn between eating Mexican and Filipino food. There was one point where I had no access to Filipino food and I always find myself craving for it everytime. Filipino food truly has a special place in my heart.
Love mexican food. Everything is flavorous.
I'm a Filipino, I have never tasted Mexican food yet, but whenever I watch videos about Mexican food, I'd crave for it. I just don't know where to buy great Mexican food here in Metro Manila. Any recommendations here? Authentic and not too pricey?
Fellow Filipino Mexican here. I feel you, Filipino food is that comfort you need after a long day of work.
@@ggggggrrrrrhhhh2065 they're easy to make at home, it always baffles me how pricey they are in restaurants. especially where i live in.
@@falling2x best of both worlds honestly
Thanks for this Joshua! Came to know your channel through Uncle Roger and your collab with Guga.
Good job on making the Longganisa from scratch. But as a tip, try see if you can source longganisa from different regions of the Philippines. There are whole debates in themselves which region does it best!
In the states, I know there are some Filipino communities that may have longganisa, and it may be worth it to ask what region they’re from. Personally, I like Vigan longganisa from the north, which similar to what you made, has LOTS of garlic. Another to try is Longganisa from Lucban, which is just south of Manila. Their longganisa looks a bit shorter (like little ovals), but has a slightly sweeter, almost cured taste to it, but full of umami.
Hope you get the chance to sample all sorts of longganisa we have to offer! And thank you again for this!
Whoa!
You already hit 8.44 million subscribers!
Belated congratulations!
Historically garlic fried rice had some coarse or fine ground pepper also. Probably was made to do without nowadays because of the cost.
Video missed to mention, in the Philippines we call this breakfast item "-silog" That is:
1) "Si" for SInangag- the garlic fried rice
2) "log" for itLOG- for the fried egg
And 3) add the protein, as for what was presented was tocino & longanissa. LONG-"silog" for longanissa, or TO-"silog" for tocino.
So in the filipino book this combination of tocino, longanissa fried rice & egg is way up the ranks of being extravagant. We dont have a name for it. LOL
Other breakfast food combination for SILOG are:
HOTsilog- for hotdog
TAPsilog- for tapa
HAMsilog- for obviously HAM
CHICKsilog- for fried chicken (also check out the song named chicksilog)
STEAKsilog- for burger patty smothered with gravy
Other items i forgot to include (as reminded further in the comments):
SPAMsilog- fried SPAM
CORNsilog- sautéed cornbeef in onion & garlic
DAINGsilog (DAsilog)- Daing - salted dried fish, and yes it smells like hell tastes like heaven
BANGsilog- Bangus (milk fish), usually deboned and fermented in garlic & vinegar
didn't ask
@@mptyalln i didn't ask for your opinion either..
@@giuzeppeedreimeimban1019 ignore the clown bro
@@mptyalln i do love the 5th grade edgelord-wannabe comments, keep it up
@@mptyalln you're welcome brother. The clown show is over, now back to your cage.
I love how he made the tocino and longganisa from scratch, even as a Filipino I always just buy the frozen ones lol
Same! My mom always bought the frozen version so it's so nostalgic now that I've moved out
All Filipino does....based on experience 😵💫🥴
We all do bruh haha
Less effort to buy it frozen especially since "pampanga's best" (a tocino brand for people outside the Phililppines who don't know what it is) tastes really good.
@@tacticaladobo8967 i prefer cebu longganisa
Thank you, sir Joshua Weissmann, for sharing Filipino breakfast. We love your show and the foods you present. The Philippines loves you. 🇵🇭🇺🇲
Kudos to you for showcasing indeed traditional filipino dishes and even advertising the legendary local ingredients used 👌👏🔥
Made the Filipino breakfast for dinner tonight. OMG! Thank you Josh, this is spectacular. Whole family wants this regularly.
made the BREAKFAST for DINNER you my friend, are a person of culture
That's some next level Filipino shit. Also make sure to save that 'left over fried rice' to make ANOTHER fried rice for tomorrow.
That is incredible...Next, try making the Filipino's fave dish....Chicken Adobo. Now that's gonna make your dinner even more exciting.
Filipino breakfast can be dinner also :D
The Filipino Breakfast should be the mandatory breakfast in every Monday morning! Keeps you powered up all day.
this is impressive josh making tocino and longanisa is labor intensive. people can always see how you make your homework in every cultural dish that you do so you dont offend other people. job well done mate!
Making tocino is easy. All it needs is a good meat and marinade it overnight
@@CrimsonLadyVT Should let aside 3 days for everything to set in
Yes, youre right.. we make it in bulk (good for a week) and store it in the freezer.
And eat it not only at breakfast.. we can have it also at lunch and dinner.. totally normal for us..we have 24/7 open tapsilogan😂
One of my absolute favorite meals in all of my life. Especially good with Jufran banana ketchup, and atchara (green papaya slaw)
Both are great as long as it can fill your stomach and make you happy wherever it came from all food is good
I am no Filipino, I haven't even eaten any Filipino foods before, but here I am in the middle of the night getting everything I need to make Filipino food
How was it?
You won't regret it. It is so good!
Any update?😅😂❤
Update?
@@blakeemmanuel8942he aint getting any updates soon,hes currently in cloud 9 cuz of the food,or even in heaven
The reason why your Tocino was bitter was because it was burnt. For both Tocino and Longganisa… we usually boil them in shallow water until the water evaporates and let them cook in the rendered fat later. Although for longganisa, that only works for ones with casing.
I think he said better
@@netanyahinojosa Did he? I re-listened to it… sounds like “bitter” to me. Tyanks for the heads-up. My point still stands though. The proper way to cook tocino is to “fry” it in shallow water and let it cook in the rendered fat after the water has evaporated.
@@ArtemisRahl15 I mean you’re not wrong but the Americans would like the char more too.
Checked. ✅
@@kaseymakin1685I’m Filipino but I like it charred
There are various viands that you can add to your Silog (fried eggs and garlic fried rice) aside from the Tocilog ( tocino) and the Longsilog (longaniza). You can as well have Tapsilog (marinated beef tapa),, Bansilog (Fish called bangus or milkfish, also marinated), Spamsilog. (with Spam) and Adobosilog ( with chicken or pork adobo). Some also use corned beef.
Loved my timw in the Philippines and the breakfasts were amazing! Something i looked forward to each morning
Our food here in the Philippines isn't really really known in the world but thank you for letting 7 million people see our food making them try out our food
7mil subscribers BUT 1.8 mil views, so far. And majority of those 1.8 mil are filipinos seeking world validation as always
I'm Filipino but iv never ever ate this food lmao Iv eaten all of em but not all at the same time
Another self proclaimed proud filipino 😂🤣😅k own for what…?
@@fIrSt735 who isnt guilty of validation/ attention seeking
@@PinoyAbnoy exactly. why do you think people are addicted to social media?
That moment you made Tocino and Skinless Longanisa from scratch is the best highlight out there.
One missing link on the Filipino brekfast is the sauce dip. (Mixed of Vinegar and Soy Sauce - with chili crushed by fork/spoon as optional if you want spicy.) making all the variations of "silog meals" very enjoyable to eat.
Much love man from PH.
It's also gonna need some atchara to cut that rich meatyness with acidity
@@Arguing.With.Idiots. Correct! Though if that's hard to find abroad, lots of mildly sour pickled vegetables work just fine. e.g. we just had beef tapa with leftover kimchi. Extra easier route: sliced raw tomato
And atchara, which is sweet-sour-salty pickled grated unripe papaya.
Vinegar mixed with fish sauce, crushed garlic and 1 chilli for me kapatid ;)
the sauce isnt mandatory. not a fan of vinegar and atchara.
As a filipino i agree with you and i am proud of this video, you deserve a sub thank you for making this special for us filipino's
Thank you Joshua ❤❤❤ you’ve shown love to us Filipinos by cooking this breakfast. And we love you back ❤❤❤🙌🏼🙌🏼🙌🏼🔥🔥🔥
This is why “silogan” restaurants or menus are so popular here in the Philippines. “Silog” is the popular conjunction for “sinangag at itlog” or “garlic fried rice and egg” in English, which are the base elements of the dish. We just add the name of the protein at the start to distinguish the combinations (e.g. Longsilog for longganisa + silog). So simple yet so filling and satisfying.
Sml
Silogans got lazier and they just basically steamed rice with the chopped garlic in it. Freaking Philistines.
Together with tasteless cheapo hotdogs and the only useful thing there is egg, and not even that. Great if you need a pick me up after drinking your brains out and you're too shit-faced to think about flavor. You want nice Tocino and Longganisa? No can do. Pay up, and you get a sorry excuse for those.
sml
quick "silog" varieties for reference:
Hotsilog - hotdog + "silog"
Chicksilog - chicken (usually fried chicken) + "silog"
Longsilog - longganisa + "silog"
Tocilog - tocino + "silog"
Tapsilog - tapa (marinated beef, almost jerky-like) + "silog"
@@johndilig6719 bangsilog - bangus+silog
letchonsilog = letchon kawali + silog
daingsilog = daing(dried fish) + silog
I'm half Filipino and whilst on a trip there to visit my mother I was exposed to some of the best dishes I've ever tasted, all the way from restaurants to their streets everything is absolutely delicious. As a fitness guy myself, there have been many times I almost gave it all up to just eat.
this is why most of filipinos in the philippines are quite chubby cuz we have lots of great food hahaha
Many traditional Filipino dishes are actually suitable for low- to moderate-carb high-protein diets, just ditch the rice (which is hard, I know). For example, beef nilaga, tinola, sinigang, pinakbet, sisig etc.
I am half bumbay half japanese............Bumpanese.
@@marvinredota9100 no, more like the prevalence of fast food.
This was just a lol statement dude😁 love it
Thank you sharing for to cook a Filipino breakfast to the world Josh. Also, I feel like Christian is half Filipino. 😊
Btw, the fried rice in Filipino is spelled "sinangag" (without the letter N by the end). Just sharing. Glad you enjoyed the Filipino breakfast. All the best!
Try cooking the rice with the skillet that you used for the tocino or longanisa. You'll love it.
You can also cook your rice (Sinangag) on the same pan you used to cook the longganisa and/or tocino to get some of that flavor on the rice as well. Good job on this
mostly done to avoid washing an extra pan lmao. the extra flavor is just a welcome bonus
I was going to say the same thing. Also, don't forget the vinegar on the side to dip your tocino or longganisa in.
@@roricaplaza true that.
@@roricaplaza Been doing it as a habit whenever cooking breakfast.
@@rickbuencamino358 I don't dip it in vinegar but I understand it really help cut through the grease.
Filipino breakfast is sooooo good. My family used to do a continental sort of setup sometimes as filipino americans. Big omelette for everyone, pot of chocolatey champorado, and an individual plate of silog for everyone. Mini pancakes or fruit on the side, and coffee rice for the adults.
Coffee rice hahahha man... Experiencing that one in college when I really need to eat and drinking coffee in a rush
I'm a true filipino
I'm very lucky to be one
@@crisbenedictfernandez9391 how can you be a fake filipino?
@@davidsuarez2950 may sabi akong hindi filipino ha
@@davidsuarez2950 at hindi ito google translate
That Pinoy breakfast plate got me drooling 🤤 It needs a vinegar dipping sauce with garlic (again) for the Tocino and Longganisa. Plus coffee, this is the perfect way to start the day! Thank you for the feature on Pinoy food!❤🇵🇭
Typically, we also have pickled papaya, or cucumber /tomatoes as sides. Also, traditionally, you need a vinegar dip to cut the sweetness.
The Filipino breakfast is hands down one of the best breakfast dishes I’ve had and it’s so cool to see it being made from scratch.
I also think it makes a great lunch or dinner as well 😄
nah nahh there is no such thing as a filipino breakfast... like its either egg and rice or tapa no some full course meal
@@son9012 Wut full course meal as breakfast? Since when did that exist? Give an example of what constitutes as a full course meal breakfast.
Here's your 1k like now ^^
Wow! That brings me back. First time I had that was when my brother and my Filipino sister-in-law came to visit us in Melbourne Australia back in 2007-08 along with their kids. They stayed with my sister-in-law’s brother who lives in Mordialloc, a seaside suburb east of Melbourne, and me and my wife and two sons were invited to celebrate Christmas with them. We came on Christmas Eve and we were invited to stay the night and celebrate Christmas by the beach the following morning. We had the usual American Christmas Eve dinner of ham, turkey, cheese, fruitcake, and eggnog. They served that because my brother, who last I have seen was when I got married in 1997 and shortly after me and my Australian wife moved to Melbourne, and I are Americans. Half white, half black born and bred in Buffalo, NY. Our mom is half German half Portuguese Chinese and our dad was half black American and half Scottish. We both served in the uniformed service. My brother, USN, served with the Naval Attaché in Manila while I served in the Army before my discharge in ‘96. They said we will have the best breakfast in the world the following morning. They weren’t kidding. I have Filipino friends and acquaintances from work and my eldest son’s best friend in school eversince daycare is Filipino so I was quite familiar with some Filipino food. When I say some I mean not even a handful. I’m not gonna lie, I thought Filipino food was pretty ordinary. The only one I really liked was pork belly adobo and maybe spring rolls. I never had Filipino breakfast before but man, that Christmas morning 10:16 was the best breakfast spread I ever had my entire life. The garlic rice alone was so divine you don’t even have to have the best tasting tiny, sweet, savory, spicy round balls of sausage (longanisa Cebu, I think?) to be filled. The pan fried cured beef along with the tocino was awesome with the salted eggs and tomato salad. There was also sausage, bacon, baked beans and toast and some freezer hash browns but who wants them? I dug in and had three helpings. My youngest who was 3 years old at that time asked me why auntie was cooking so much lunch for breakfast. And the lunch at the beach was even better. The lamb and sausages I brought for the barbecue looked pathetic compared to what they brought: their pork kebabs on skewers were to die for along with the ribs marinated in lemonade soda, soy sauce, lots of garlic, some sort of ketchup, and other spices I wasn’t sure what. We had grilled fish stuffed with tomato and onion, shrimp the size of my hand, and rice steamed in banana leaves. I would’ve stayed till Boxing Day if we didn’t have a prior commitment to have dinner with my in-laws that night. When we were invited back for the New Year’s Eve party, no army, navy, or airforce would’ve stopped me from coming. Since then, whenever were invited to come over for any occasion at my sister-in-law’s brothers’ place we always make sure to come. To my sister-in-law Ruth and her older brother Doctor Eddie Junior, or doc June to his friends and family, you two are some of the most wonderful, loveliest, and best people I have ever met. This world is a better place because of people like you. I consider you more than a family to me. Thank you!
That username tho 🤔
you got me at your name lmao.. 😅
Too lazy to finish reading all of this.
@@expressionsunlimited6045 given by my nephew. Silly boy thought it was funny, I thought it was clever having a different meaning. I love Dante’s Inferno especially the tenth canto (sixth ring of hell) and also it means GFYS in Filipino, right?
It means six*, kantot root word
Am a Filipino and thanks for featuring our brekkie faves. I hope next time you cook Tapsilog. Anyway, I love your vlog and have tried your recipes and they are all delicious.
Great vid! You can also get pre-made tocino and longanisa that's pretty good. Filipinos also make awesome corned-beef hash. Good call on the Silver Swan, too -- it's the best soy sauce around for cooking.
As a half-Filipino, I’m very happy that the Filipino breakfast was done justice! ✊😉
Man, for me, the only thing missing is a spicy vinegar on the side, or dallop of atsara.
🗿
It's not hard...
IT WASSSSS
Same
FYI on Tocino/Longganisa = These are prepared in advance, so cooking time usually is faster. Grocery stores and Supermarket stores already sell ready-to-cook versions. But thanks for showing us how to do these from scratch.
Yeah I also didn't know. Tosino is now like 100 pesos for a small pack which is good for 1 meal only. I'll start making my own to save money
@@miaya3898 Diba? Also, you can never go wrong knowing how to do things, skillwise.
Thanks for introducing our traditional breakfast menu...always the best❤❤❤
another option for sinangag rice: after removing tocino/longganisa, you can directly cook rice with garlic in the same frying pan so the flavor of tocino/longganisa will be in the rice. 😊
This is AUTHENTIC FILIPINO breakfast!!!! Especially because you made it from scratch. There's lot's of available longanosa and tocino on wet markets and supermarkets nowadays but really the best ones are the ones made from scratch at home. ❤ My Father would usually cook us the simplest version of tocino back when we're young. This brings back memories. 💕
👍 true..hes so good omg... 👍
Same here i can taste my father's cooking 🤤
yeah garlic rice is made from Bahaw ,
Never ever buy Filipino cured meats from the grocery. It all tastes like candies 'coz they are too sweet to be authentic. Just make your own like it's the 80's. And, oh, use Sprite to marinade instead of pineapple juice.
Except the use of paprika😂
Ok must respect to you Joshua. Really, the fact that you are giving Filipino and it's culture the attention is truly wonderful to see. As a half filipino it's hard for me to relate when there isn't that much buzz around the culture I'm a part of. To see this, I'm crying. Thank you!
8:07 I was able to read that and tranlate it in my mind. Then got curious why the rice is called branch. When I went down the rabbit hole of research (yes, i'm one of those who love to research and learn stuff lol) I thought maybe I spelt it wrong. I"m not sure but I'm wondering if you meant Sinangag instead of Sinangang? Between talking to my nanay(mom) and learning this breakfast dish. I thought I would come back and bring some interesting conversation about it :). Again Thank you Joshua for bring attention to the Filipino culture I truly love seing and also be apart of conversation when it comes to talking about food.
I love that breakfast... Made you full of energy
In the part of my region in the Ph, I always eat dried fish. My fav is Dilis also known as Anchovy
I love that you've been making so many Filipino recipes
she would be proud
If you want a tip on how to make the best tocino, simmer it in pineapple juice to soften the pork and infuse it with more flavour. Once the pineapple juice completely evaporates, add some vegetable oil and watch as the leftover sugars from the juice caramelise and turn into a sticky charred coating. The end result is unbelievably soft and slightly crispy. Omg yum!!!
Imma try this!
My mom usually adds garlic and rice to the leftover tocino glaze in the pan💕A grade food
This is a good video, I will try making the tocino and longganisa from scratch. I grew up in the Philippines and often my Filipino breakfast was rice and fish (fried, or cooked with vinegar, garlic and onions) often with fresh tomatoes. I think that I am more of a fish than pork meat person.
You forgot the dipping sauce which is apple cider vinegar 1/8 cup with 6 minced garlic and optional half tsp minced red onion. It goes with the meat. MSG is optional, it’s not usually added. Just salt. And tomato side dish .. fresh tomatoes cut into cubes or in wedges, chopped onions, chopped parsley and mix some olive oil , salt and a tsp of light soy sauce is optional like Kikoman. Now breakfast is complete.
Thank you Josh for featuring my favorite breakfast! 🇵🇭🇵🇭🇵🇭
Out of curiosity, how far ahead do you meal prep for this breakfast?
@@Neoxon619 pre packed , Leftovers
@@Neoxon619 back then you prep it a night ahead especially with the marinated meats, so when you wake up you can just toss it in the pan and cook em all, but nowadays you can buy tocino from your local market or mercado made traditionally or you can buy commercially branded tocino and longaniza either way they all taste good, other than that with the garlic rice theres a lot of ways you can prepare it, some would just cook the rice with some garlic oil and toasted garlic so its ready to scoop on your plate, but most commonly we use old rice which we always usually have plenty of and then we just add some chopped garlic, some salt, and you can put anything on it personally I'd add butter at the end for some glossiness either way its up to you how you make your garlic rice as long as its got garlic and rice, but never forget the egg because that yolk is your sauce so better make sure that its cooked just right that the yolk is still runny and not straight up chalk, as for beverages tosilog/filipino breakfast will pair well with anything but iced tea is a popular choice because the Philippines is hot af and there ain't nothing like a cold drink on a hot day but during rainy times its either coffee or hot tea like I said that's up to you as long as you can cut on all the richness of the dish because this do be packing a lot of fats and i usually don't eat tosilog everyday because Im on a diet but its a great cheat day breakfast I can guarantee you that
@@traphimawari7760Good to know that the other meats can be purchased from the store premade without a ton of manual work. Granted, I already make my hashbrowns from scratch. So maybe I’ll make an attempt at the from-scratch version. But having to butcher all that meat the night before would probably be a bit much. And to be clear, I don’t necessarily need a wok to make the garlic rice, right? My little brother took the wok we had with him to Chicago.
@@Neoxon619 nah you don't need a wok to fry rice in general that's just what the Chinese do but the in the Philippines not a lot of us have woks albeit they look like woks and shaped like them they aren't exactly the same type of material and thickness, any pan would do as long as its got big enough space for you to fry the quantity of rice you made because you don't wanna spill the contents while you mix or flip obviously, personally I just use a big enough ceramic pan or a non stick pan since Im usually just making enough for myself
You're missing out on some options for acidity here to complement the meats: we usually pair grilled meat with atchara, which is pickled green papaya, but most pickled vegetables should work. Sliced raw tomatoes work well, too! And last, the usual condiment for Filipino breakfast is cane vinegar.
What we lack in spices compared to other Southeast Asian cuisine, we make up for in fat and acid. :D
I think it's really just Filipino cuisine that lack spices. The other Malays use an ass ton of spices on their dishes.
Pinakurat or sukang paombong as sawsawan! Sarap!!! Yumyumyum!!!
I love dipping my longanisa in spiced vinegar. I cuts the fattiness and sweetness of the longanisa.
@@nunyabiznes33 It is because our ancestors always use fresh ingredients and we like to taste the natural umami of each ingredients. For example in the Ilonggo vegetable soup "Laswa" you can taste the sweetness of the squash, the saltiness of the shrimp and the acidity of the tomato and the tartness of malunggay leaves. All these flavor caress your palette. Using strong spices sometimes cover these delicate flavors. It is the same with fresh fish. Every fish has a distinct flavor and by putting a generous amount ginger will cover that umami flavor and you will end up with ginger flavored fish.
@@soshanaalmanzar2844 Chilis and hot peppers are native in south america, its really weird how the PH uses a minimum amount of spice
I love how he makes the longanisa from the scratch..I love you, na! ❤
My dad taught me to add diced raw garlic as well at the end before finishing and I am glad you knew that too
What I would've done is use the pan used for cooking the Tocino/Longanisa for frying the rice and deglaze it that way, so you get the sweetness of the meats into the rice, just adds an element of flavour and colour to the rice. It's what would make me look forward to eating rice as a kid, because I would usually chow down on the meats and leave lots of rice behind.
yaaas! also make it easier for you to wash the pan after.. hahaha
YES!!
lmao why i cannot relate to any who at all,i eat 2 cup rice first before even touching my 4th bite of the meat 💀
Filipino breakfast seems pretty similar to local breakfast here in Hawaii. All you need is eggs, white rice and your protein of choice. Canned corn beef hash, fried spam, any kind of breakfast sausage or bacon are some favorites here. Add shoyu/soy sauce and Tabasco and ketchup on the eggs and that sh*t will never not slap
The breakfast you described is exactly what I had growing up as a second generation Filipino American. I think it has a lot to do with the fact that America colonized both the Philippines and Hawaii, and at the time they fed their military forces with canned meats.
Well, Hawaiians are Polynesians which are also a sub group of Austronesians in which Filipino's are decended to.
There's also the immigration era during the World War in the late 1800's to mid 1900's where a lot of Filipino's immigrated to Hawaii and are now living there as Hawaiians who's roots are from the Philippines. As far as I know, two the of 3 most spoken non-english language in Hawaii are from Philippines which are Tagalog and Ilocano too.
@@paulbandong8162
Wow, that’s so interesting. Thanks for this information!
If you cook all those you said in a Filipino home, they wouldn't recognize it as foreign food. Well, except the tabasco.
A lot of Filipino decent living in Hawaii, They can speak Filipino/Ilokano, but most of them never been to the Philippines.
So yummy! Great job Joshua!😋
Try padesal and spaghetti or pancit they are combination sinigang+tocino also a combination
Funny this came up in my recommended. My restaurant just recently starting having Filipino brunches every Sunday, since me and my friend/owner are Filipino and thought our city could use more variety. Safe to say, we sold out in reservations in 4 hours and seated 170 people in 3 hours. Great success
Any thing with a Filipino brand will be flocked (with Filipinos).
You know its a good longanisa when you’re still burping garlic hours after you ate breakfast 🤣 Love this. Love the accuracy in facts, appreciate this so much cause it depicts our culture so well! I hope everyone tries this atleast once in their lives!
I prefer eating Tocino and longganisa with Spicy vinegar🤤
Never had it for 10 years now.
Haha for real longanisa burps are rough but worth it
I’m so happy to be a Filipino I wouldn’t change a thing about me being Filipino the food the culture everything about pinoys are amazing 🤩
4:48 Totinos!!!??? your friends are incorrect it’s pronounce as “Tocino”
@@FrayMiigwetch13_4 yep longganisa is also good
Ja
It used to be that tocino was red colored because of the anatomy seeds added in the marinade as it was supposed to help with the preservation of the pork.
It's anato seeds, not anatomy.
To take it to the next level, just have a side of atchara and vinigar dipping sauce (vinegar, onion, garlic, red chili, a bit of salt, sugar, and pepper)
My dad's side of the family is from the Philippines. When I went to visit them in 2009 our breakfast every day was garlic rice, a mango, fried Spam slice, and one fried egg. Great vid Josh! Filipino dishes don't get enough love in the food world.
Spam? Must be from a middle or upper class family, Spam is considered expensive in the Philippines. There's a cheaper alternative though which is more popular for common folks, its Chinese counterpart called Maling which is also commonly served in breakfast.
I guess it's beefloaf or meatloaf. It's affordable than spam or even Maling, the brand.
@@khust2993 personally like spam more than maling
@@khust2993 actually MALING and SPAM have almost the same price.
spam + garlic rice is really good, even spam lite would do
Traditionally we love mixing or pan fried our leftover rice right after we removed the cooked tocino from the pan. The tocino’s oil with slightly burnt sauce in the frying pan will add more flavor to your garlic fried rice, and taste sooooo goood!!!
I always put my cooked rice in the same pan where I cooked the Tocino. Some may find it weird because the oil have some burnt tocino marinate or something in it, but yeah i like it 😌
If you like to spice up your morning,, you can also drizzle some chili oil to the garlic fried rice.
I love the way he cooked the tocino and longaniza, made them from scratch. Thank you for spending your time to showcase the Filipino breakfast. Shoutout from the Philippines 🇵🇭🇵🇭🇵🇭🇵🇭🇵🇭🇵🇭🇵🇭🇵🇭🇵🇭🇵🇭🇵🇭
Thanks for the Philippine love. The sausage is similar to lumpia filling as well. I toss in green onions, roll in wrap paper and fry. Bam lumpia
I wish there is a lumpia, of of them...
As an American I have a question, what is Lumpia? Sometimes my Filipino friends will call it Lumpia, when it's rolled up like an egg roll, and then they'll just be eating meat with rice and say it's Lumpia as well, it's confusing me lol
@@brandon17760 not sure about the meat with rice, but lumpia is usually in the egg roll form. It's most commonly wirh pork (lumpia shanghai) and with beansprouts and other veggies (lumpia tauge).
@@brandon17760 Filipino here. The word "lumpia" is the general translation for egg roll. In my province, "lumpiang tauge" refers to egg rolls with vegetable fillings while we call those with meat fillings "lumpiang shanghai".
@@brandon17760 Lumpia is just a general term for rolls in the Philippines and Indonesia, but there are tons of variations of it. The one that is mostly meat is called "lumpiang shanghai", the one with beansprouts and mostly veggies is called "lumpiang togue" or "lumpiang gulay". Another popular one is "lumpiang sariwa". Those are in the Philippines alone, Indonesia also has their own variations of lumpia.
Love watching! From New Zealand
Tocimo and longganisa almost have the same taste. Try Filipino Tapa… it is the best especially if the meat is tender and has fat. The dried fish… Fried tinapa / fried daing milkfish / danggit taste good 😊
Ok, so I may be a bit biased (cuz I'm Filipino) but Filipino breakfasts are just SO unbelievably good, they always hit the right spots and give me nostalgia, I love how you represented the Filipino breakfast keep up the great work
Edit: Good thing you added 1 day old rice! It's the only way to make good fried rice, use fresh rice and you've done it ALL wrong
Actually,our (filipino) version iof breakfast is what really is for u to consume in the morning,not heavy nor too light,but just right
You can use fresh rice but you have to cook it a particular way and when it's cooked let all the steam out to really dry that rice
I love that you emphasized that we should use silver swan soy sauce (or the datu puti brand or any filipino soy sauce brand) because soy sauces that are not from the Philippines just tastes VERY VERY DIFFERENT. The same goes with vinegar if you want to make adobo!!
You can use chinese dark soy sauce or japanese kikoman brand. Would taste the same.
You get close enough with a solid Chinese soy sauce. IMHO Pearl River Superior Dark Soy Sauce is pretty close. Never use Kikkoman, though. The Japanese brew their soy sauce differently and it will just throw off the taste of Filipino food.
@@camatis9661 Yes and no. Chinese dark soy sauce, yes. Kikkoman is very different. There's a sweetness to it you just don't find in the Chinese dark soy sauce or in Silver Swan.
Even recommending Silver Swan for soy sause, sticking to the right/common ingredients. Great job cooking our fav breakfast here in PH!
Filipino breakfast can be augmented by adding in a side of atsara (pickled papaya salad) or sliced tomatoes with salt and fresh crushed garlic for acidity and freshness since it's a bit on the oilier side.
I'm Filipino (but very slightly my dad is only half) and learning about the food culture is awesome to me- thanks for recognizing all cultures across the globe its honestly incredible.
the red look is not meant to make tocino look cured but because traditionally they used anatto powder, which comes from the mixing of cultures with Mexico from the Manila-Acapulco galleon trade.
Ang sarap nman ng almusal na yan!❤kakagutom😋
In our house we always had a separate bowl of diced tomatoes, a sh*t ton of minced garlic and equal parts spicy vinegar and soy sauce to put over everything. Honestly probably my favorite part of filipino breakfast.
Yes have to have the kamatis
same! i neeeeeed the sawsaw haha
Sticky rice formed in the hand and dipped in vinegar with mini chilis mixed with soy sauce. So simple yet probably my favorite thing to eat in SEA.
We did tomato slices and just regular vinegar and soy sauce. So good!
Is there a name for this condiment? It sounds delicious, I would love to find a recipe…
Thanks for giving a shoutout to a great culture! I am not Filipino but I appreciate our Pinoy brothers, sisters, and everyone in between
you just made everything from scratch for real! here in the Philippines we use tocino mix and buy longganisa from our trusted wet market seller. all hands up for you sir. that was great. and the sinangag? totally amazing. makes me hungry watching 10/10 for me.
4:24 I loved how he made his own tocino, as filipino basically (basically) rely on frozen foods soo..BUT IT WAS A GREAT TRY AND IM LOVING IT ALREADY :DDD
I've long been saying that people should showcase other Filipino food, not just balut, coz we got tons of great ones. So thanks for featuring this in your channel, Josh~
It's one of the great breakfast meals we got. Yes, one of 'em 😉
True. Even though i love balut, theres so many other stuff that would best represent the Philippines.
We usually have the store-bought version of tocino and longganisa but after this video I feel like I'm gonna make them from scratch every now and then.
i've been making tocino from scratch (so easy and also i can make a batch and can last for a week) but not longganisa since i don't the machine to stuff in the meat in.
@@romanchristian3707 Pinoy here, born and raised in the Philippines. You can actually ditch the machine and casing (or even Josh's parchment paper). Just make finger-shaped patties, a half-inch thick. Or even burger-shaped ones. It doesn't really matter, since you're not selling them.
Heck, some of the ones back home _are_ sold without the casing. We call them "skinless" longganisa, and they're a lot easier to cook, imho. If you know how to cook burgers in a skillet, you can cook a skinless longganisa.
Edit: Just make sure that you cook it *longer* than you would a burger since it's made from pork -- 15 minutes minimum, better if just under 20 -- over *medium to medium-low* heat (to avoid burning the sugars). Flip them over at least three times to make sure it's all cooked evenly.
Also, longganisa is often served with spiced vinegar as a dipping sauce. You'll often see bottles of vinegar with garlic, chunks of red onion, and birds-eye chilis sold in the Filipino section of Asian stores. Try and get one if you can, it's great for tocino, longganisa, and barbecued pork. If the vinegar's too strong for your taste you could dilute it with a bit of water and maybe add a tiny amount of sugar, and adjust its taste to however strong or weak you'd like it to be.
Better to make tocino im north america than buy a a store bought it lack something that there is in the Philippines
The pig: i'm in danger
Im from Dominican Republic and I try Nicaragua’s breakfast and is delicious!!!! If you can try both try it man! 🇳🇮🇩🇴
love both
The Filipino breakfast should also come with freshly sliced tomato, cucumber/zucchini and a spicy vinegar dipping to really perk up your morning.
Atchara too!
@@sprikitik9719 sorry pero hindi ito typical
We don't do that at all lmao . Not typical what so ever sorry bud .
Tomato can be but cucumber or zucchini no. Spicy vinegar is not a must for tocino not longanisa. It works for tuyo but not usually for what he cooked
Naw bro we all only put the bare minimum, none of that shit bro
What Josh made is actually called Longsilog or Tocilog (usually just one meat protein is included in most Filipino diners). Name comes from from a base of "silog" which means the sinangag(the fried rice) and itlog(the eggs) and the front syllables coming from the type of meat protein it contains. "Toci" for tocino and "long" for longganisa. Contrary to the vid as well it's eaten here as both breakfast and lunch, sometimes dinner. Since most Filipino breakfasts are dinner leftovers with egg. Glad you loved our most eaten foods Josh
Agreed! Tapsilog is actually more popular than Tocilog or Longsilog so I’m surprised it wasn’t featured. Hope Josh can show Filipino Tapa recipe next time.
silog + whatever you want
hotsilog, tapsilog, chicsilog, bangsilog, tosilog....filipino breakfast variety.
Tosilog - Tocino, Sinangag, Itlog
Same with Longsilog.
Now do any combination your wildest dreams can make.
Yup. Tapsilog was the first of silog meals. Then later got the variations of any protein so that you won't get bored of eating the same tapsilog everyday.
Longcilog 😏
maybe you'd like to try the syrian breakfast sometime.
i'm sure you've tey the falafel , hummus and labneh, but whu don't you try the Fattea, Foul mdamas, Makdous, or Mamoneah for change?
gona need to give that a try
Filipino-American here and you did good! I freaking love tocino! ONE THING to add though, you need to serve it with a small bowl of rice vinegar with fresh minced garlic in it for dipping the tocino and langunisa, also raw fresh chopped tomatos are also served to eat with the tocino and langunisa. Otherwise, well done!
Josh I miss my parents so much and this is literally how my parents make it. 🥺 I love you Papa Josh. 🇵🇭
Wow your doing the longganisa and tocino homemade, but we actually buy that food ready to fry your awesome 😎💯
Thanks for featuring Filipino food. It's a very underrated cuisine.
9:30 this man makes me happy. He knows the technique! THE TECHNIQUE!
There’s one very important part you’ve missed Josh, the spicy vinegar. That will bring the Filipino breakfast another galactic level my friend. 🇵🇭
And another garlic-laden component. There's no such thing as "too much garlic"
AKA the Sinamak!
My in-laws do tomatoes with soy sauce and onions with theirs. It's very underrated.
Nah
Every filipino breakfast ive ever had, had sweet longanisa sausage, its amazing and a diner in Juneau Alaska made a filipino style breakfast and it was my all time favorite. Shout out to Valley Restaurant, my favorite greasy spoon. Alaska has a large filipino community and not much filipino food without having a friend or friends family make you some lumpia or something.
When we cock longganisa or tocino we just put atleast 1cup 😅f water let it boil til its almost dried bu then you can see that the longganisa or tocino has its own oil so we dont need to put oil on it we just let em cook on its own oil til its slightly burn then thats it you can smell the deliciousness of aromaaa.. im starving now.. thanks for showing our filipino breakfast to the whole world. We appreciate it
Bruh, half-Filipino here. Mom taught me how to cook growing up. I was low-key excited to see silver swan pop up in your video. It’s been our main soy sauce in addition to Toyomansi since I was little!
Silver swan soy sauce and Datu Puti cane sugar vinegar are classic Filipino combos for sawsawan and cooking.