An Intro into Filipino Food

so we're always looking to bring you new things you know new things that haven't been done on YouTube the one thing that I have not seen much of this Filipino food so when I got an email from my friend Norman my now friend Norman saying that he was Filipino and he cooks a lot of Filipino food I hopped on the opportunity and now I'm here in his kitchen learning how to cook Filipino food right so tell me a little bit about your your experience with Filipino food yeah so my mother grew up in the Philippines in Makati she grew up in the restaurant business her parents owned a restaurant and she worked in it since she was I think eight years old and so naturally she grew up cooking Filipino food became an expert at it and that's what I ate growing up is Filipino food so you know once I graduated from from college and moved away became a big boy yeah I no longer has her to cook me Filipino food so I had to learn it in order for us to eat it I feel like that's how it goes for a lot of immigrants to the US you grow up eating something delicious you kind of go away you lose it and you're like wait a minute what what's going on here and then you have to go learn it because your mom was was feeding you this incredible food and it's like wait I kind of want to taste that again yeah and there weren't a lot of Filipino restaurants at that time open in the area where I lived so I really had to go back and visit my mom frequently in order to learn her recipe there weren't a lot of Filipino you know YouTube videos either she you had you got to learn from the source right right and so she was very generous in her teachings it was not easy because my mom's very particular yeah but over the years Here I am cooking her Filipino food that she taught me to cook 15 years ago some I'm very proud to have that role and what is it about Filipino food that you miss so much from childhood that made you you know want to learn it again I think that the feeling that you've eaten a lot but are satisfied with that because it tasted so good and every bite was better than the last and then once the dish is gone you know you're full and you're satisfied of the flavor that you had and so there's like an addictive quality to it no time I'm starting to realize which is perfect for the dish we're cooking because you know aka cracks me if you can call it what what are we cooking is so today we're cooking a Filipino breakfast dish called Topsy loads so top silk has three components tapa which is a steak that's marinated in vinegar soy sauce and some seasonings the second component is a Filipino garlic fried rice which is just steamed rice and garlic very simple and then that's all topped off with a sunny-side up egg so when you put all those components into one dish and eat it for breakfast Topsy load the top the first step is to get a nice fat piece of sirloin you don't want to really take your shortcut here go to your butcher get a nice thick slab with a big fat cap on it don't cut that off you want to cook that down that's the best exactly and then you slice it against the fat cap or I would say perpendicular to the fat cap so each piece has a little bit of that fat on it the next step would be to tenderize the meat to make sure that it's flat even and thin so that you can cook it in the right technique [Music] you'll then seasoned the meat with salt pepper and sugar get that nice and coated evenly add the garlic moister sauce and vinegar and just make sure everything's coated don't it shouldn't be swimming in the marinade it should be just coated something unique about the way you chop that garlic is you almost treated it like it's a vegetable it's not some you know aromatic it's not some flavoring it's like chunky garlic yes you want to make sure that when you know that you bite into a piece of garlic you're tasting garlic it isn't it's part of that yeah I love after that's why people are so scary it's good it's a delicious garlic you know like Filipinos it's clear that they're not scared to use that No so you chopped up a bunch which you're gonna use half for the the tapa and then you're gonna use half for the rice right so in a full bulb of garlic for two dudes eaten breakfast when anyone ever tells you that like hold off on the garlic just remember this dish requires a full ball wok absolutely so this is called the smell test now the oyster sauce should be battling the vinegar for your uh your nostrils yeah it's right there good ratio yeah perfect let that marinade for about thirty minutes once you're done marinating you got to get the the wok ready with canola oil and make sure you get that heated up properly it's a high temperature because once you drop the meat in of course the pan temperature is going to drop but you want to bring it back up really fast so then all that juice releases the vinegar releases and then you've got a braise going on in the wok which is so unique about this dish I think one of the most special components is you never see sirloin being braised sirloin is something you know and US culture and slap them on the grill but here you're cutting it up you're tenderizing it and then you're cooking it in the juice so you know the end product which we'll get to is completely different than what you're used to it is it is it's it's certainly a different treatment of sirloin especially high grade sirloin but the outcome is definitely worth it as I said the the liquid of the vinegar will release the the juices of the meat will release and with the cover on that then gets braised which rich there's a couple things that it further breaks down the proteins and the in the meat so it makes it further tender and also the fat renders and that's going to be a very crucial step because once you get to the frying stage and that starts the fat starts cooking the rest of the meat that adds that really really strong beefy delicious flavor oh my god she's so good so when you're cooking it down you'll you'll know when you reach the point where you have to take the lid off and start stirring it because the the sauce will thicken to a point where it's sort of running down the side of the wok and so just splashing back down so if as you stir it and move it up the side of the wok if it starts slowing down kind of like lava yeah that you know you're close to the point where it's gonna start frying fast and that is a serious turning point it's literally within seconds where you go from lava sauce to just oil exactly what happens there it's magic yeah it just disappears if the faster you stir it the faster it'll disappear and then you're left with oil and you're now frying this braised delicious tangy tender fatty beef inside of its own fat I was just thinking of you saying those words Oh God yeah described it perfectly because that's exactly what's happening it's frying in its own fat all of those delicious beefy flavors with all of the marinade basically frying it down until it gets to the point where there's not much oil exactly and don't forget there's a lot of garlic in the dish still so that then goes from a sort of a steaming state into your frying garlic with all those those flavors when you start stirring you'll notice the sort of a byproduct sticking to the side of the wok that's called allah bog and and all that means is the stuff that collects the the crispy sugar components some of the the meat that drifts away and then the garlic no happens at all we all have alibis we all yeah we all know what's going on when it comes to that stuff and it's so cool because you're basically mixing the meat around so you're not you're not getting rid of any of that stuff right yeah I do incorporate as much of that yeah and try to leave it on the path exactly scrape off as much as you can scrape off the tongs with the spoon scrape off the spoon that you scrape the tongs off yeah it's great to walk off because you want every bit of that actual flavor exactly so we are moving on to the rice so take us through the rice so to start off the garlic rice you first have to steam the rice and in order to steam the rice you have to measure the water to the rice ratio properly I don't use measuring cups when I do this I actually use the technique that my mother taught me interpretation so to measure the right amount of water when you're cooking rice you use your finger to measure where the top of the height of the Rice's and then you put your finger back in the water until it touches the top of the rice and make sure that where you mark the top of the rice meets the top of the water that's a rice revolution right there obviously you can do this with leftover rice that's kind of the point of this dish it's you know it is a leftover brunch breakfast dish then take us through the wok part all right so you heat the wok back up put some oil in it and when it's hot enough you want to just get the garlic maybe for 60 seconds in the oil with some salt and stir it around you don't want to overcook the garlic you don't want to burn it you just want to make sure it's nice and infused into the oil in the salt because once you dump the steamed rice in you're gonna mix it around and it's really just about getting that infused oil all over and into the the rice that's a beautiful technique because you your your rice is completely clean you're not like dumping it a bunch of soy sauce overdoing it but the perfume of the garlic and the salt in the garlic that's all you need it really is incredible and that that seems to be a huge Filipino dish yes garlic right yeah it's a very versatile Universal you could eat it for lunch for dinner it's just you know it's just plain rice with a delicious garlic infused oil I love it and then you can't forget you know this is this is the one thing that really makes it a real brunch is the Friday exactly just put an egg on it we had this lovely skillet back here norman's new flattop which obviously ideal for cooking eggs yes very but you know fry up your egg normally over easy sunny side up or yeah sunny side up is a traditional way of doing it I like to flip it over easy for 20 seconds just because that's my preference any temperature beyond that I really don't prefer yeah do you want that yield you break that yolk open you mix it in with the rice and marry that with the meat that's that's nirvana bite back home nirvana bite is getting all three components into one spoonful is this typically eaten with the spoon yes yes I feel like spoon is the perfect yeah vessel to eat this time and in richer Filipino culture you could use your hands to eat it but yeah that's always hands first yes heads first if you can if it's appropriate yeah there we go you got to get it all up in there that's the the trio of love you got the beef the garlic rice the fried egg that's brunch right there that's what you eat in the morning got brunch 7:00 a.m. but you can eat that any time absolutely yeah Rosalie I mean a really good time waiting us along we deserve that bite oh well my kids grow up eating food beans yes that's why he came back he came back to learn from the master then I got them to go out ha ha ha but Rocco you like Fuddruckers

Channel: Pro Home Cooks

Views: 432,244

Rating: 4.9300814 out of 5

Keywords: candy beef, Filipino food, begginers filipino food, homecooked flipino food, tapsilog, what to make for brunch, tapa beef, filipino brunch, enzyme tire spunk, filipino recipes, crack beef, easy filapino, the best beef, filipino food, philipino food, filippino food, cooking filipino, how to cook filipino food, asian cooking, asian cusine, how to cook asian, asian cook

Id: 9S6-fj7IuSA

Length: 12min 22sec (742 seconds)

Published: Fri Oct 27 2017