Filipino Street Food That Will Kill You!! Manila Heart Attack Tour!!

[Music] in this video we're taking on filipino street food that can kill you how many calories do you think is in one leg sad to say i do not know about the calories i can give you a medicine if you are a high blood butter oil fat carbs all the things that make life worth living but if you eat too much it'll make you death this is so rich and decadent i can hear myself getting fatter [Music] today we're gearing up for the ultimate heart attack tour in the city of manila bro sunny welcome back to manila from viscous mystery soups teeming with random body parts is that a practical joke by god all the way to big heavy deep fried pork sensations that is so delicious it all starts here our first dish is a killer loamy made with thick fresh egg noodles and a rich broth jam-packed with heavy toppings this is the loamy you eat if you lose your job get dumped and find out you're adopted all on the same day today i am back in the capital and i'm here to try a type of food i've never heard this name before how do you describe it it's called batok first chopped onions and garlic are added to a wok with cooking oil basically it just means food that makes your high blood pressure high salty soupy greasy fried fried everything with cholesterol is good then the pork broth season it with soy sauce secret spices and black pepper toss in the signature loamy egg noodles add some coconut milk then an egg and mix until it becomes thick with the foundation prepped it's time for the toppings roasted pork lumpia or fried spring rolls liver ground pork chinese geekian and fried garlic this is where a reasonable man would stop but no how about fish balls hard-boiled eggs and finally the chicharron this bowl of unhinged excess belongs to andy's famous potongus lomi and bulello it's 90 degrees it's very humid and there's nothing i would rather do than stick my whole face in this huge heaping heavy pot of noodles and other assorted varieties of things i think we should start with the spring roll [Music] it's meaty and crispy it's also soaked up all this broth that's really good this is a pork belly whoa that's really funny but that is delicious what do you think is more special about this the toppings or what's inside i think the most important thing is the egg noodles must be fresh the broth must be good also the toppings are just additional but the signature for the toppings is the kiki meet my eating sherpa for today chewie a young filipino who documents the deepest local eats in each corner of the philippines all right let's try it out i love it like chewy almost like kind of spongy flavor if you're eating raw meat it's incomplete without adding onions and soy sauce we've got the onions in there the soy sauce i'm gonna unearth and bring up the noodles i know those are probably my top three of all types of noodles the texture oh they just have some good white yeah no more like how they're chewy i failed i failed dude you were so good at this how did you do that i trained with instant noodles even the noodles are so hot at this point they've gotten quite soft but they're totally just saturated in that super savory salty broth and also the onions it's adding a little bit of sweet element this is you said a must for any low meat it is a liver i want to build up to this bite right here some liver some of the noodles i do have some onions holding on for dear life amazing this is a great start today is all about the over-the-top very indulgent very porky oily greasy fried filipino food and sweaty yeah we got to sweat some of this salt out and replenish with more water and more food next on our hit list of dangerous diners this place serving up braised body parts you won't find just anywhere sir how are you doing very excited to be here the name of the food is what paris oh parrots like in france paris is basically a filipino braised beef stew usually served with garlic fried rice compared to other filipino dishes what makes this stand out it's the food for the mass from rich people from drivers etc etc in each corner there's paris here in the philippines and they're all a little bit different yeah they have their own style paris is so much more than just braised beef and bones first every beef cut you can imagine is tossed into a huge pot don't believe me let's play a little game i want to play a little game called guess that organ oh i love that first organ here i'm gonna say this is a stomach right right right right right okay what's this see i got one of those and it's working overtime because of all the jack daniels i drink that my friend is a liver yeah all right oh you're good man what is that i have no idea what that is called it's near the rectum area can i say rectum yeah you can rectum ah yes but of course it's ringworm i don't know that uh but that's too long to be uh is that it [Music] yeah come on it's looking at me put it down so you guys really eat everything there's nothing that goes to waste those cow parts are cooked for five hours before they add in mega hits of flavor onions garlic celery green chilies ginger pepper and salt boil everything together for one more hour and dig in because this is constantly on the heat it's evaporating it gets more condensed and he puts in this white liquid is that milk the secret to this pot of pares is to make the broth last as long as the meat does they just call it milk but it's not milk so you may catch the owner dumping in some more special broth jugs of soy sauce and secret milk which i'm pretty sure is just cornstarch so it's kind of a thickening agent yeah upon serving cut all the ingredients into smaller pieces assemble in a bowl and finally add in that salty viscous broth in peak season they can cook up to 150 pounds of off cuts and cow parts boom this is i think we should try that soupy soup first oh that's quite satisfying there's so many flavors the soy sauce the garlic the beef stock there's like a hint of gaminess in there but i like it all right let's try all this beef it's really tender right it's such an interesting combination of one he's working all morning kind of really crafting this meat with a love and then when he needs more broth he just dumps an industrial sized container of soy sauce inside so it's this mixture of fast and slow to make this work apart is not complete with the sides you have to add more garlic some calamansi and leeks also a spicy chili see how much diarrhea do i want i want this much diarrhea so this is garlic rice i want to try it alone see how it tastes super tasty but we don't eat it like that we put the soup on top soup and meat a little bit of liver a little bit of heart let it soak up that beautiful sauce we got the broth heart liver the rice everything together let's try it out oh yeah just a complete package so rice cuts down some of the intensity and saltiness from the soup that's why the filipino community love paris it's really flavorful it's really cheap it's very accessible also there are testicles in here but he chopped them so tiny can you see this one ah right there have you had this before yeah i love balls fantastic i agree actually [Music] not bad what helps is everything in the bowl tastes the same you're just getting like different textures right let's find that peanuts look at this oh wow it's like a giant scallop it's really big this bowl could have played for the nba wow it's been so cooked so braised it's become kind of gummy to me that didn't even taste like a penis have you tasted it i mean like in hong kong okay at a restaurant i gotta say i'm very impressed it does definitely feel like a bit of an indulgence but then lots of meat protein it's not just a bunch of fried stuff when you mix it with the rice it's quite delicious pares paris our next savory salt bomb comes from here a stall inside a humble car and area that's delivering radiant noodles guaranteed to spike your dopamine so high you'll crash into a days long depression right after eating for a second it looked healthy when it was just noodles and like a handful of green stuff and then she doused it with this bright orange nuclear sauce this broth base is prepared with pork bones salt pepper fried garlic msg and anato oil which explains the bright orange color to thicken the broth cornstarch and eggs let's try it just the sauce i like it it is super salty it's like triple x rated salt now to bring all the elements together first thin rice noodles then a dump trunk of flavors fish sauce garlic sauce pepper msg and crushed chicharron top that with a natto fried tofu homemade adobo squid a hard-boiled egg and finally that thick glow-in-the-dark orange gravy garnish with homemade chicharron and that is the same exact dish you'd get if you came here 80 years ago [Music] super greasy they're taking a shot of oil to balance all this here we have this oh look at that balance one gram of vitamin c let's just mix it this is like the calling card for filipino street food is this blaze orange color so i've got some noodles here i've got a little bit of the crispy skin let's go for it let's go for it oh man i need a giant mountain dew oh is this the mountain dew [Music] oh yes room temperature mountain dew balance i gotta say very satisfying and this is something you find all over the philippines oh yeah all over the philippines we have different kinds of alabama miss mayeth archaea's stall bovet and maya pastora is the name is scrunched between two others in a center packed with eating options this is called a carinderia the term simply means a small roadside restaurant that serves up local and traditional home-cooked food it's so popular among locals because it brings them back to the flavors of their childhood wash it down [Music] we have one more epic food remaining let's go somehow after all this salt cholesterol and pure joy our hearts continue to tick our next stop might just change that here they're deep fry entire portions of pig bringing together the perfect trifecta of meat fat and crunch men what's a good like welcoming in the local language [Music] since 1972 miss judy ann francisco and her family have been serving up a dish known as crispy pata a pork lover's dream crunchy pork skin enclosing savory tender meat it all starts with the potato what does pata mean the part is the front leg of a pork the pork chops are pre-cooked boiled for three to five hours with celery onion garlic bay leaves salt and pepper this will soften the meat and break down the fat what i've heard is that in the philippines people don't usually use the back legs for the pot is that because that's where the pee happens no the behind one there are more on fats after the legs rest for one hour they're ready to take the plunge unlike the front legs they are more on the meaty part a healthy 20 minutes fully submerged in oil until it turns a tempting shade of golden brown so this is healthier i just hope it won't increase your blood pressure we are actually trying to get it through the roof i can provide the medicine for you what is the secret behind the perfect crispy potato for me it's our secret for sure it must be kept secret okay when the pata is crispy it's sliced and topped with their super freaking secret glaze that they won't disclose to me or any other food expert okay i understand the secret must remain a secret but if you're a customer what are you looking for in the perfect crispy potato what they're looking for us is the crispiness and the juiciness oh it sounds like dessert to me can we put a candle in the middle take a look i think i've got the left foot you've got the right foot well this is such a big crispy patasani so how many people would you usually share this with well maybe around four to five we also have a couple of foods to accompany this is portung a lima sauce an omelette cooked with crab meat i tasted crab there's an egg of course but then just this sweet brown sauce around it would you consider that would you consider that for topanto definitely no no no this is just an egg what about this oh it's not about the platform no oh this is basically a salad this is punsit bihor a mix of glass noodles and egg noodles cooked with pork and veggies you have to put the calamansi you have a little acidity and then maybe a little mix my last healthy food before the parts super peppery delicious tender thin noodles is very nice i now playing around with the side dishes here we have the main star of the day the crispy pasta shall we try the skin yeah this is nice kind of sweet yeah a little sweet oh it's a really good cake the under part of the skin is almost sticky so it's kind of sticky on one side crunchy and sweet on the other side that is so delicious actually just the first crispy part i've seen that they have pickles also whoa i mean it makes sense you want something a little acidic vinegary and sweet to go something so heavy look at this dude this is like eating chicken look at this big soft piece this thing is still steaming hot i cannot wait let's go for it cheers my gosh it is so soft tender juicy hot and steamy should not be for children let's do some anatomy so that's like the forearm the wrist and then that is like kind of the hand right there but look i just pulled the foot off like it was nothing i bet i could split this in half yes so all those parts have melted down everything between the joints when it was boiling for three to four hours that's when all this really got super soft i mean take a look at that all that fat is rendered down beautifully mmm what perfect oh no the piglets is superb the sweet glaze is where it's at i wish there was like a bowl of honey here we can just keep dipping it in to me of everything we've eaten today by far the most satisfying how do we know if we were successful in our puerto patto mission today it's just a hypothetical term from filipinos but anything that is fatty and greasy and i think we did all of that with different aspects different flavors different stories i'm glad that you enjoy all of the food here in manila i want to say to you my man thank you very much sunny my pleasure is made cheers [Music] 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 a piece uh would you like me to give you some oh hold on okay okay sure let me just i like onions basically it's a rice noodle dish stop waiting you got some in your hair right there all right go ahead it went over to there now okay it's probably gone wow that's fantastic it's a crossover crossover um there's venom oh he just lost he just lost it he lost the testicle it's swimming you know what he said i don't know where this interview is going boom guys that is the end of this video i hope you learned a lot about tabato that's right a huge thank you to my man joey thank you sonny thank you so much you can find him here on facebook and youtube the chewie show please go check it out to find all of his fun food adventures here in manila and beyond guys that is it for this one thank you so much for watching i will see you next time a piece hey nice one wow i waited for five years man five years yeah five years that's pretty good

Channel: Best Ever Food Review Show

Views: 2,387,111

Keywords: best ever food review show, sonny side, befrs team, philippines, south east asia, asian food, asian cuisine, manila, south east asian food, south east asian country, where to eat in manila, exotic food, Filipino Street Food, Manila Heart Attack Tour, LOMI, PARES, PANCIT PALABOK, CRISPY PATA, PANSIT BIHON, TORTANG ALIMASAG

Id: v0NNI5wS_GM

Length: 14min 59sec (899 seconds)

Published: Wed Jul 27 2022