Jo Koy Gives a Filipino Food Crash Course | Curry Shop

you can do whatever you want whatever you want just put me out of my misery lady suck my brain on my quest Explorer curry in New York City the one thing that stands out to me is the definition of courage changes so much from country to country it seems that every culture has their own version of curry even if it goes by a different name which is why I'm so fascinated by some Filipino dishes that looks smell and tastes just like curry even if the menus around the city don't tell yourself I'm headed to maharloka in the East Village to try and unpack some of my burning curry questions with the hilarious comedian and food for jo koy so you don't really always see curry on a Filipino menu so what would you define as a curry even to this day I really don't know what a curry is there's so many different styles of curry to me growing up I just thought the coconut broth was a curry you know like you don't know when you're a kid it's just that was our food it's not until you get older you go oh there's influence here there's a reason why that that spice is here and the dish is called Bicol Express like it doesn't even say Korean let you read the description of that you see like okay I think it's the only plate with the word Express in it I don't even know where that came from it's on that train that picked up all the yes it's like all aboard the Bicol Express is coming from India and it's got shrimp in it we're gonna hop on that crazy train in a bit I love it I oh I was thinking about another song okay oh come on ride that chain no I think you're right ride that beat Coltrane is write it but before we get there yeah we're gonna try a couple other dishes so are you ready to eat man that's all Filipinos do with eat first up we have Mahalo cos flip chicken and ube waffles the dishes made with batter less fried chicken pieces and purple yam waffles oh my god this my friend is what you call boob a waffles and then this butter I don't think I've ever had it but it's called um butter mom go go go go oh okay soy and shrimp paste and in battle this chicken like literally it's fabulous like that's how my mom made chicken at the house man it just salted put some seasoning on it and then fry the out of it oh my god you don't need the batter you get the crispy dish from the skin mmm all the flavors in that juice this is definitely a soul food dish you know I mean checking them off with this soul food and what I always said about Filipino food it's comfort food it's kind of like soul food it really is so to see this little fusion right here where it's not bad or chicken but it's fried chicken you know main and it's not waffles but it's all a waffle it's kind of cool that they put this together save room because we got two more dishes on the way are you ready to eat more let's go let's go next up we have toasty look see look is a garlic fried rice dish served with a fried egg and then that toasty no is a pork tenderloin cured with 7up alright first I'm going to show you how to eat it properly okay let's get the lesson I like to mix the egg up okay to the rice I like to get that yellow so the spoon is like a knife yes the food is the knife exactly you should have seen Sean Sean was ridiculous so I was like this big like yeah so you're like drumsticks he's holding like this not like this what are you doing time you ready and did you like the sweetness of the board the meat is really good but there's this love that Filipino culture has for Americanized product yeah like spam banana ketchup yeah 7up where does that route from the Philippines is like a hub it's like Grand Central Station you know I mean all these different ethnicities stopped by if the Philippines and dropped off their luggage and then they took off again and then the Filipinos like well what can we do with all of these the 7up put it in there Oh coconut put it in there the noodles from China the tamarind from Spain it's like it's pretty cool to see how we're so different but when it's all put on the plate man it works all together we're about to get to the main event the last dish but before we do we're gonna toss through the kitchen and find out what we're eating hi my name is Nicole pancetta and one of the owners here at Maharlika I can't say that I am the biggest expert on curry but I do think that I have an idea of how we define it and how curry winds up in Filipino cuisine for me traditionally I think a curry has some sort of spice that is dried or ground and then infused in a vehicle like an oil or a broth and mixed with vegetables or some sort of protein for me that's like the rudimentary definition of what a curry is and the Philippines the closest approximation to that are two editions widely known as Bicol Express or ketika day today we did Bicol Express with head-on prawns the way we make Bicol Express I actually learned in the region of Bicol and it involves sweating aromatics like ginger garlic onion what we call CLA or you might refer to as bird's eye chili and a long pepper which I refer to as a banana chili and you sweat all of that down you what you want to do is really infuse the oil that's where all the flavor is gonna come from and when you add the coconut milk you're adding flavor upon flavor upon flavor I use two kinds of chili because the sensation of heat is what I'm going after so I want to feel the heat in the front of my tongue and then the kick in the back it's bomb it's usually done with pork but sometimes I like to lighten it up I like to go against the grain and I'll do shrimp or even I've done it with a cauliflower it's super good now the bait of egg sit are you ready we're gonna get the entire prawn but we also left the head there because that's where you suck the juices you gonna suck that shrimp brain because that's where all the seasoning and yumminess is let's enjoy let's enjoy this shrimp so do I go that way in my mouth you can do whatever you want whatever you want just put me out of my misery lady suck my brain I want to see part okay you're really suck yeah yep bite down bite don't bite it to a brace just bite it down and then I'm in second yes taste that taste that you know what that was shrimp brain shrimp headache the food world has lots of riddles is a hot dog a sandwich is a stew a curry does this fit the idea of what a curry is I think so so is like a Texas chili a curry rule is a gumbo a curry I would say Adolfo's occurring is menudo aperi beeps - curry it's a cold curry this coleslaw a salad effect is bloating a meat you love Bologna if you get cream of chicken and put some cayenne pepper in it and some coconut meat is that a curry I say yes [Music] whatever you want to call curry we know it's awesome because it's a fusion of different spices and stories and love and it was delicious it was delicious well thanks for joining us Joe I love you and oh thanks yeah that was weird you can check out his Netflix special and he's on tour right now sand you better catch it nice and I'm getting ready to shoot another Netflix special that exciting well thank you love you love you Joe yes [Music] my aunt will suck this whole thing god

Channel: First We Feast

Views: 661,141

Rating: 4.8438258 out of 5

Keywords: First we feast, fwf, firstwefeast, food, food porn, cook, cooking, chef, kitchen, recipe, cocktail, bartender, complex, complex media, Cook (Profession)sean evans, curry shop, the curry shop, the curry show, jo koy first we feast, horsepowar, horsepower, horsepower rapper, horsepowar rapper, filipino curry, Jasleen Powar, Jasleen Powar horsepowar, horsepowar curry shop, how to make filipino curry, maharlika nyc, bicol express, jo koy

Id: ZYSBNYQ17SU

Length: 9min 16sec (556 seconds)

Published: Mon Oct 08 2018

Reddit Comments

[u/Dathouen]

Just a correction, Tamarind is not from Spain.

Also, in the Philippines we have a curry that we call chicken curry. Some also call it "White Curry". It's made with curry powder, coconut milk and fish sauce (among other things).

Oh, yeah, and I loved what Ponseca said about infusing the oil with the flavor of the ingredients. That's a huge part of quite a few Filipino dishes. Everything from Adobo to Sisig, Bagnet to Dinuguan.

[u/unkle]

Is this the time to mention my mother Bicolana?