Bizarre Filipino Food in Pampanga!! Pets, Pigs and Pests!!

today we're gonna be eating one of the more controversial foods in the philippines in this video you're gonna see a rare roasted creature most filipinos would also consider a pet help me dear god survive this but first let's back up a second just a short drive from the philippines capital of manila you'll find papanga the province most locals consider the culinary capital of this country this is the place where they invented cece i got the treasure right there guys go for it i'm a little bit jealous what the heck there's food here so unique well you can eat the arms apparently i think i'm doing it so unusual you won't find it anywhere else hello there first time seeing you please today i'm on a mission to experience papua's most exotic meat selection it all starts here we've got this right here oh i know this one chicken skits yummy in this market we'll start the day with a delightfully bizarre fried treat that locals are losing their head over but before that an appetizer i love this skin so much and here you guys were like why even eat the meat because with us we don't want to waste any parts of the animals where is the meat by the way um where's it hiding is it exported it's so like over fried that it almost tastes like pork rinds yeah pork chicken can you hear it like when you crunch it meet pat luck 24 year old producer and model agent born and raised in manila today we'll be trying a lot of firsts for us both there's a bit of a theme today it's not just food in papua but it's some of the more exotic extreme things that you're going to find in the philippines or elsewhere and so i don't know if this food is going to be extreme for you for you maybe it's no big deal chicken intestines that's like an average tuesday what about chicken head never had that yet that's what that is this is the chicken head chicken head discarded in many parts of the world while yrc chicken is selling over 10 pounds of chicken heads each day but not until they dress it up a bit here they coat the head in flour and deep fry this is one of many unique offerings here at toto beets market a collective of over 20 street food vendors there's a couple different sauces here this looks like vinegar sauce and then this is sweet chili sauce so a couple different options here it mostly tastes like fried goodness surprisingly it tastes like chicken it tastes chicken oh do you see that why is that that's a brain oh wow here have that piece thank you so much yeah you're so welcome stick your finger in there you can peel it out with your finger oh my god it's gooey in the inside that's what i'm saying see that is all just brain matter that is every embarrassing memory the chicken's ever had creamy very creamy rich buttery almost the taste of the liver but like more creamy yeah i agree it has a little bit of that like kind of minerality to it i gotta say i'm pretty impressed all the flavor is just masked by that fried exterior and then even if that's too much for you you just give it a little bit of a dip you did a great job i love already that it's our first food and you've never tried it before even though you've been in manila your whole life i'm in my twenties gonna live my life to the fullest sure yeah and i'm old and i've lived most of my life i had a good life so if i die today our next iconic location found a way to turn this into one of this country's most beloved national dishes this is a historic location especially in the food history of this country but before we talk about the food this restaurant is known for i want to ask you an unusual question why are filipinos so obsessed with chicken ass it tastes good whether it's chicken head or chicken ass folks in the philippines will find a way to make this under-appreciated meat into a masterpiece here it's marinated in a secret savory sauce before being tossed over charcoal i don't even know what chicken-ass look like without the feathers and all it's done this is actually the bum right here is like a pointy bum because that's where all the tail feathers would be sticking out of [Music] wow you don't have to tell me twice this is unbelievably juicy yeah there's a unique combination of fat and protein and skin altogether so when you bite into it really explodes with some juicy flavor i bet this is yummy with rice as well we're in the philippines everything's yummy with rice that's just kind of a starter we're here because we want to talk about sisi the original recipe for sisig was breed into existence here in 1974. she tried how to utilize the big ear so that will not go two ways to mix it with other meat parts serve it to the guests and they loved it [Music] had no idea her remixing of affordable humble ingredients would transform her into a culinary legend it is everywhere and it's remarkable because the philippines is an archipelago with hundreds of islands and i can hop 20 islands away and they're still going to have cece today lucy's granddaughter carmina is keeping the legacy alive now cece has taken on a life of its own and they make it differently sometimes they put an egg on it sometimes they put mayonnaise how do you feel about that mine is original because i know that people will come here for the original season pretty much all sisig you find around the country will have fried up pieces of pig face on a hot cast iron skillet but the og the one that started it all begins with the whole pig head cut down into more manageable portions then plopped in salty boiling water for over an hour the head chunks are chopped down even more and cooked again over charcoal before it was made to treat dizziness well i heard it's a popular drinking food right yeah so in that way it is kind of treating dizziness yes after roasting is time for the chopping block where bits of forehead cheek chin and ears become lost in a mutilated mash of face parts before hitting the cast iron skillet along with onions chilies vinegar and salt this is seasick and all other seasons can kiss this cece's chicken ass the time has come we're waiting for the cc okay pretty epic it's like filipino fajita it's so oily like mine is a volcano of pork grease i have a calamansi here this is to give you a more sour taste oh i like that you filter the seeds yes i can eat it right away without any water it is hard to believe that this is all just a bunch of mutilated pieces of face they chopped it really well yeah you wouldn't know no here it is first time eating the original cc let's go for it [Music] that's delicious first of all it's like smoky from the cast iron it has that wonk hay kind of flavor to it yeah this is tremendous i mean it's just rich decadent oily over the top i need the rice right now because it's so rich the guy behind you got three piles of rice it's basically he got cheesy flavored rice i mean he has so much rice over there what's this maybe this is the ear i think i got the treasure right there guys go for it i'm a little bit jealous what the heck it mells in your mouth is it an ear i think it's an ear it could be a nostril for all you know as long as it's yummy i think this is like a good meal after their day's work after a day's work it's new what time do you quit working oh really it's a lunch many foods in papua have roots that go back to colonial times in times of necessity in times when resources were limited folks had to get creative with what they have the food in pampanga is very distinguished because the spaniards colonize us for a very long time they train filipinas to be their cook on the other side we also have this side of poverty during the war so we were able to create food from the farm over time this magic that could be worked with pig faces or chicken butts became part of what's now known as kappapangan cuisine i'm here today to learn more about your food she's here for free food you have a couple different things you have frog and then you have some bugs those are mole crickets more quickly hello there first time seeing you the mole cricket found in rice fields after harvest season that's between august to september this is a cap and pagan treasure so you said people are flocking here from manila to eat these yeah they cannot find it just anywhere and they know we are a kapampangan restaurant so they expect us to serve camarou first fry onion garlic and tomato this recipe centers around dressing up and incredibly affordable readily available protein source add some salt some fish sauce and that's it i would say most people in manila haven't tried this before i think this is the first time that's in front of me help me dear god survive this you can see there's tomato onion garlic just a load of seasonings in here i got a big fork full i'm about to fork myself all right cheers cheers [Music] mmm fascinating flavor is out of this world yeah the flavor is good the texture is something different i mean the body it's big abdomen it's just filled up with this liquid and these flavors but they're still like the little legs so would you say that this bugs you i'm leaving i have an idea i mean they're the experts but i think if you put peanuts or something else in here crunchy chicharron then it could blend with the texture then you would kind of forget about it it's a bug that it's a bun if you enjoy eating crickets you have something in common with our next food the frog our authentic way is mean stuff frog with ground pork carrots onions and it's belly yeah it's like a thanksgiving frog do you need to do you need to that's all right that was good in a bowl of ground pork he adds the local herb alagoa then onions and carrot mix and season with rock salt and pepper now this mixture is stuffed into the frog somewhere around where the head used to be you have to be very careful so that the stomach will be intact so normally if you were not stuffing these people would just put the stomach open pull out everything but since it's going to be stuffed you've kind of just cut it off from the collarbone and you're stuffing it with another animal originally we also used the smaller frogs used a large frog a smaller frog bathed the whole frog fire in a blend of vinegar salt pepper and garlic for 15 minutes then it's one last swim boom our next meal it's right here this is it this is it well no there's more after this but [Music] this is one of my favorite things i've ever seen i'm not sure how to start i want to just take a big bite out of his belly but first i'm just going to eat the front arms off [Music] oh you can eat the arms you need everything apparently i think i'm doing it the bones you're turning the dust in your mouth it tastes a little chicharron you know crispy patta but like mini crispy pasta it's like the world's tiniest crispy papta brilliant all right this is the bite i've been waiting for i think we just dig in let's go for it [Music] that's so awesome and weird that's not a frog anymore hello sunshine hello i mean this is the new contents of the frog belly who knows how many insects and flies and mosquitoes were in there before but now it's like the last thing this frog ate was a giant pork sausage they transformed it into your turkey thanksgiving yes for me the spine is kind of big i'm not gonna eat the spine i'm gonna eat around but it's pretty easy to do to eat around it i gotta say the word bizarre actually fits here it is bizarre it's strange but it works we've come a long way so far in this video we tried a lot of new things and actually i'm proud that these are all things that you've never had before but we still have one more place to go a place where they eat pets today we're going to be eating one of the more controversial foods in the philippines as i understand it many people in the philippines consider this food this animal we're about to eat a pet that is correct it's more like taboo here in this particular area in angela city can you reveal unless what animal are we eating today um rabbit okay i feel like i'm way more suspenseful than you the chon is a beloved crave worthy national dish slow roasted pork stuffed with delicious seasonings herbs and spices with roots in kapa penguin cooking oh my lord here in lieu of pig we'll experience rabbit chunks i've been cooking more than 30 years i do a lot of experiments i just came up with this recipe and so far so good a lot of people they like it [Music] [Applause] the cleaned and skinned rabbit is marinated in a mixture of soy sauce black pepper salt and his secret spices for three hours next it's stuck with a stuffed with chilis star anise and lemongrass before the first aid kit is brought out and the rabbit is sewn shut with steel wire something tells me even these metal stitches can't save the rabbit now its skin is brushed and basted with soy sauce and coconut milk this is rabbit lechon perfected by chef calvert malaya owner of ravi chong food hub if you need to baste it if you need to do anything let us know i see you're kind of keeping an eye on them too yes i have to all right because it's very delicate because cooking this is a lot more difficult than pork pork just has that natural really thick sticky skin and it's almost hard to screw it up but with the rabbit how is it different it's not too fatty so it tends to dry up and burn real fast all right from here he's going to finish grilling them it's a very delicate process i don't want to interrupt him too much i'm gonna let the man be and focus on his meat and soon we're gonna try it out for ourselves though it's not a common protein source in the philippines i must say compared to heads bugs and frogs this rabbit is looking darn tempting as it rotates its skin darkens and shines like midwestern chicks on spring breaks when it's complete he hacks it up plates it and it's ready to eat we've got rabbits behind us we have rabbits in front of us and then a multitude of rabbit dishes starting with the chicharron it's very thin you can see it's not like a pork rind which is a bit thicker yeah and puffy it's very it's really light but when you smell it it smells like the regular chicharrones it's like a diet chicharron yeah mmm i think it's like a little bit more than pork smelly to the pork similar it's not so intense it doesn't taste like that sinful right diet chicharron that's amazing besides the chicharron he's made this papa itan or bitter soup it's made with intestines but the real flavor the bitterness comes from the bile it's usually made with goat or chicken but here your only option is rabbit i've had papa eat them before right it's actually my first time the comments on this video are gonna be like this lady has literally not had any filipino food oh no well we're gonna get a real close-up on your face and see your first impression let's try it out i hope [Music] that is sour sour and bitter though it hit my throat i used to really hate anything billy well i'm coming around now and i think if you cook it with the right balance of other ingredients it can be pretty good overall what do you think yes no overall yes i would eat this with a rice here this is the main event first of all this is what the rabbit looks like right here what i love is that it looks like a shrink ray gun which is used on a normal portland zone and it's shrunk down to this size oh but it's not that hard crispy yeah more leathery i would say here this is the skin let's do it thin chewy sweet savory it has a ton of flavor because he's just basting the heck out of it oh you're going for the meat it is white meat it looks almost like chicken breast but more juicy it is super clean and they say the rabbit meat is more healthier and they said there's no almost cholesterols in it right i'm going to try this we have some skin and some meat together here we go even better even better this would be good for any event like birthdays or christmas yeah or like a birthday party you could start with like a petting zoo and end with um dinner i think we did a great job i'm very proud of you today thank you almost everything in this video has been new to you so that's kind of cool from here we need to finish both of these rabbits before we can leave because we don't want to waste our god's creations and so we must consume them all best ever food review show is a small team of independent creators and everything we do here works because of you guys click the link in our description to join our patreon and receive exclusive benefits of peace [Music] is there a cucumber in this is it yes i'm gonna kill you don't worry it's a local producer not someone i would never kill someone from my own team just like the spanish taught us we i just want to fix his hair and blow it around later you're going to be like why did no one say anything we also have other creatures potentially we're going to try something like frog wow am i going to kiss the frog that's completely up to you or you do on your own time during your five-minute break is all up to you like it's instagramable like it's like your mini teddy bear it's like hi how are you doing here boom guys that is the end of our video i want to say a huge thank you to padlack thank you so much guys for inviting me it has been an eye-opening experience and a mouth opening experience am i right is that a real laugh yeah okay you can follow patlac right here on instagram here's her handle type it in give her a follow see what she's up to on a daily basis gentlemen polite dm's online keep it together be a good representative thanks for that oh never mind she i think she does want the creepy comments all right creeps pile in go to her instagram enjoy it's a free for all that is it for this one thank you so much for watching i'll see you next time and then we usually say peace at the end okay all right good oh can we do the piece again nope

Channel: Best Ever Food Review Show

Views: 2,911,950

Keywords: best ever food review show, befrs team, sonny side, philippines, south east asian food, south east asian country, where to eat in manila, exotic food, bizarre food, CHICKEN BUTT, CHICKEN HEADS, rabbit lechon, STUFFED FRIED FROGS, STIR-FRIED CRICKETS, asian food, Bizarre Filipino Food in Pampanga, Pets, Pigs and Pests

Id: VXjrCIcGZmw

Length: 16min 54sec (1014 seconds)

Published: Sun Jul 24 2022