Only eating Filipino food for a day

hello everybody welcome back to a new video i am so excited for this video i'm going to be eating filipino recipes for 24 hours very exciting now my dad actually lived in the philippines for a bit um and he constantly raves about the food he said if he were to move anywhere it would be the philippines he loved the philippines love the people loves everything about it um so i thought let's do a day of the recipes because there are so many fun ones to try as always disclaimer i've just gotten these recipes online i've done a bit of research tried to get the general gist but obviously they might not be exactly as they should be made but i'm trying my best i've also asked around a few of my friends for filipino um and see what they say let's get started i already made breakfast now this is obviously very different from what i would traditionally have for breakfast and again another disclaimer i will get pronunciations wrong i'm sorry but for breakfast this is called capsulog i'm gonna pronounce that wrong um but i've marinated this beef overnight and it's got like oh it looks so good and i've got the egg frying and i've made this garlic rice it's weird because i wouldn't think i would normally be in the mood for this at 9am but i actually really am i think because i've been making it all morning it smells insane like it smells so good i'm actually really vibing it to be honest with you so let's put the beef what was weird about this beef is it started off so liquidy and you like fry it down and so it actually looks really good now it is breaky now the only one of the only problems that i encountered was in our click and collect shop they substituted the liquid seasoning which is in the beef recipe for hot liquid seasoning and we all know the old graconator doesn't do so well with spice so i'm hoping it's not too bad i'm gonna put my egg on my rice and i tried to follow a filipino sticky rice that beef is incredible oh my word oh my gosh i'm going to link all the recipes down below i could have this every day for breakfast [Music] i got my panda sal on the go as well are you saying it right now i'm definitely buttering it you will love that beef that is incredible actually confident that you'll like that that's good it has got that kick but it's not too it's not too bad of a kick that's quite a hit is it yeah but i know that you're not being a spicy lover do you know who would love that justin i'm gonna rate this i think i would actually say 10 out of 10. i think i would have quite liked to try it with the egg the egg adds the egg definitely i can see would add to it perhaps a bit of umami i'm chopped with that so up next we are going to be preparing our lunch now i've actually made this recipe before and it went down a roaring success here in the booth household i'm making this for lunch which is a filipino chicken adobo i don't want to say wrong um and like it seems that basically lunch and dinner are quite similar in that they're like hearty kind of meat it's basically meat and rice there's a lot of meat and rice had with every meal um and i'm gonna create the marinade can i also just say right i got this the other day and it has changed my garlic games i hate peeling and faffing around with garlic lime and i don't know a lot of people might be averse to this but this is a game changer it's this crushed garlic cubes they're frozen and i've tried other frozen herbs and spices and things like that and they don't have the same taste but this garlic genuinely and then i looked at the reviews because i like to just check if it's just me thinking that it's amazing the reviews are literally five star this so it comes in a little block this isn't sponse i just think the world needs to know about it a block of garlic and then it just like obviously melts down um and tastes exactly like normal garlic and also this one scratch and cook chopped ginger because i i won't lie i hate around and then you always get like loads of leftover bits and then i feel like i'm not utilizing the herbs properly humble soy sauce one of my favorite things in the whole world because it's well salty that is something i'm very parched after breakfast and i could drink a gallon of water there's a lot of salt involved i need half a cup i'm actually gonna heck i'm not even going to do a drip drop i'm going to do it i just want to get the lid off but i'm popping champagne but really i'm just popping soy sauce at quarter to 11 on a monday morning i want to get this off half cup soy sauce in wash half cup white wine vinegar in bosch just taking the humble pepper and then we add our chicken and that goes in the fridge everything's got a bit peaked on i was supposed to be having a mid-morning snack because apparently they're snackers um and i'm making a panda sal which i've actually made before and it is the best it's so delicious but i got my timings a bit wrong so we're actually gonna have that as our afternoon snack um but to be honest i am so full from breakfast so i don't really need a mid-morning snack i'm gonna have to get on with dinner because it takes 45 minutes because you have to let the chicken simmer and all that jazz hey can you hear it chicken is in now it said size on my recipe but upon further inspection every other recipe says drumsticks so i don't really know but the marinade looks for the main part quite similar here we can see i round off the chicken and then you let the chicken aside saute the ginger and stuff and then you add the liquid marinade potato and carrot and now we bring to a boil reduce 45 minutes okay so whilst our chicken is cooking here i'm going to finish off making our panda cell um which i have made before on a video um but it's like a soft buttery roll and what's fun and different about these basically roll them in breadcrumbs so i have some breadcrumbs here i was lazy i didn't make my own sue me you know okay and then you just pop them in a tray and let them prune there we go can you see who's so little rolling with my heart okay so there they are and i'm just going to leave them to crew for about 45 minutes under under the little blanket it's been 45 minutes and this is currently i don't know if you can see what it looks like and now i need to make the cornstarch mixture and the thing is the other one i had didn't have carrots or potatoes in but again i think each recipe is slightly different so hopefully it's not strained too far from an authentic filipino chicken adobo dinner the potato and the carrots that just took my breath aways so strong get in get in boys and then we add a lime wedge so here we go i hope i've done you proud go on take it [Music] nice hmm they really know what they're doing over there in the philippines don't know they like it they like being salty though don't they that's what i like that's probably why i like it it's so good oh you know when your saliva glands get going you know when they like start do you ever have anything like this when you were there dad yeah did you was this a classic lunch time yeah although we were more in the evenings if we weren't in the malls getting mcdonald's really yeah we were getting them street food like what was your favorite street food that you had i really love the corn on the cobs not chicken satay type thing [Music] sorry do we enjoy yeah very nice [Music] i'm really surprised there's potato in there i know i don't know if it always does because the one i made last time didn't have the potato but this had five stars and comments like oh my gosh i used to have this all the time and rather pandas out don't know if they'll be good or not okay we've got the panda sound but i actually think the yeast something happened in the yeast dad says they look exactly the same as the ones he remembers no they're all do remind me i feel like something to try a bit of course and we're now going to say when are we going to get to triumph right there we go because they'll remember them that one see i didn't know how it would do maybe a bit smaller but the ones i had i remember hello hello so i'm gonna be getting pudding ready first now for pudding we're having something called turon and then in breakfast it says banana lumpia with caramel so i don't really know what one it is so this looks absolutely delicious my dad's always banging on um at me to make banana fritters and i've made them so i'm hoping that this will fill a void that he feels in his heart and as we discussed already street food is a massive thing in the philippines um and i'll put some there are so many good filipino recipes and some of them i couldn't make and there was this pork belly barbecue one it was like brown and you show it with lemongrass it looked so good um but i couldn't find the sort of meat that we needed so on the street food front i'm gonna make this for dessert i'm gonna prep it now and then fry it so we can have it like fresh you know like fresh donuts also got some jackfruit which i've never cooked with because i'm not actually a big jackfruit fan so um i'm going to do half of them with the drag through in half without the drag fruit this is one of those things you know you're like why did my mom let us do that i'm not sure um but basically how does that we used to roll bananas in sugar so we'd get sugar which i need three quarters of a cup because i'm half in the recipe we get our banana which i know you're supposed to peel it from the bottom it just depends on my mood okay it's not everyday peel banana from the bottom and then we should have dunk it in the sugar like that and eat it as our dessert peculiar really weird i don't know why we used to do that bananas are so sweet and lovely anyway so i don't know and it says to cut the banana in half lengthways i hate this three bits and bananas i hate it and this little nodule bit it freaks me out such you've seen this i'm gonna use it anyway because it's gonna get all squishy and soft when i cook it and last guy i really hope this is right that is so much sugar left what the heck the banana and the sugar and sugar place the banana with sugar coating the spring roll and sugary banana i think i'll cut it the wrong way i'll jack fruit and then fold and lock i feel like that looks like the picture my little babies they look so beautiful okay now we're gonna get started for dinner which is a feast filipino feast because a lot of the vlogs i've watched um of filipino people having feasts um look incredible and there's like hundreds of different dishes and everyone brings one and just looks incredible so i'm gonna do three different dishes which isn't that remarkable um but there are just three of us here so i'm gonna start off by making the homemade lumpia but the savory version okay so we have our filling all cooked and now we just put together the wrappers but apparently we do this one on a diagonal let's try and do this so so put it on a diagonal and then we put the mixture in there oh no it's breaking ah double layer it do i double it i'm going to do two maybe these are the wrong oh gosh this is a bit tricky maybe i put maybe it's because it shouldn't be hot i'm gonna let the mixture cool and then we're gonna assemble okay up next on our mission whilst we let that cool is the pork belly which is called liempo um i'm gonna just if you say it with conviction people will believe my gosh no i've bought the wrong pork belly it's supposed to be like super thin almost bacon vibes i bought watches but they're not wodgy enough that i can cut them [Applause] this is a disaster that's so annoying okay we're having two dishes for dinner this is what we are rustling up for the main of our dinner how do you feel about that banksy how do you feel what you're not happy about that okay all right don't worry you don't have to have any i was just making my marinade for the old chicken not the marinade the sauce used up a whole bottle of soy sauce today well no to be fair it was about up to here um this morning when i started i can safely say that soy sauce has been used today garlic and onion time beard we're now going back in with the chicken um i'm gonna have to google that because you know me i love a reason what is the reason for that there's always a reason in cooking noodles are cooking because they didn't have any of the other ones in asda in the click and collect delivery they subbed it it's always interesting when you get subbed like one time i think my mum ordered something like apples and we got sausages because there was sausage and apple sausages it's very interesting and we're going in with the pansit sauce all over the chicken and the veg it almost is looking like a soup at the moment like this doesn't look right but we're adding the noodly doodles in you go boys okay so now we apparently cook it down for four minutes this looks way more fried than mine um and all the recipes today you kind of have to like stew them down so it says keep on stirring cooking if i do do i wait or do i just is it supposed to be quite saucy forgot to show you these little babies i'm quite proud of them i feel like they look quite good so i'm gonna put those in the middle package i was supposed to have the pork belly but what did you want for what the wrong pork belly here is there's the noodles and these a wedge of lamb what they're gingery aren't they fragrant the flavors that's why i like the philippines what was your what's your top three favorite things about the philippines the weather the people the country was lovely these are yummy i'm really proud that i made these i'm not going to lie guys because i hope i've done the filipino people proud no because you know when you're like that is not what we eat beans with a roaster yeah something like that like have i just absolutely done the cardinal sin and had these with this delicious 10 out of 10 mom thinks nine because she would add a cat too maybe a ten nine and a half really i think a nine i still like all my vegetables that's my um i like lots of vegetables and things would you tinker with this dad add some prawns wouldn't you that's what it would take it up for dad classic standard phrases if something's in line with household on either part mum either add more veggies or nuts or nuts and dad add fish i we love that loving it and i'm going to make dessert now which is the banana stuff so actually the re thank you i feel like you're taking my seat the reason there's the leftover sugar when you're rolling the bananas is because you melt the butt the sugar and the oil yeah it's said to put the sugar in hang on i'm checking that have i done a classic grace and think i've read the recipe right when in fact i have not in a pan heat the oil and put in some sugar wait until the brown sugar floats ah brown sugar no no wait until because the sugar goes brown okay i think i did something awfully wrong there i think i was supposed to drop the sugar in to see if it was cooked but instead we have this awful scenario this is burnt sugar everybody and let's hope that this one works okay we've done the frying test and it's all looking good okay it's floating to the top but don't get it in the oil that's what he was doing okay we've had a real roller coaster with these we're on our third pan luckily i made a few extra rolls um you cook it sprinkle sugar flip it and then we click and there we go this was the second attempt third attempt we got there in the end highly recommend watching the video and having a dad's hand to help we go and then it says you can drizzle with caramel if you want and there is some here you go oh they look good with like some sugar crystals you think go for it i just love those warm bananas you like it um i'm gonna try the one with jackfruit at least those bananas dodgy it's weird because the jackfruit is really sweet yeah it's almost got like i don't know i don't know if i like cooked bananas you're well happy aren't you dad's trying the one looks with jackfruit steak tuna i haven't got taste toasted yet you can't taste it jackfruit review yeah it didn't it doesn't really have much you can have it with or without jackfruit that's what the general consensus was you really like them don't you you actually think they're quite nice with nutella forget the jackfruit though yeah i agree but all in all great day thumbs up all round my least favorite part would probably be that i don't think i look at banana i i'd eat it and i did eat it but my favorite part would probably be that beef for breakfast did slap what's your highlight in low light the low light is it's not anymore very sweet the low light for me was the jackfruit too yeah and your highlights i think i would have really liked that breakfast but i didn't have any it looked lovely i did have one piece of beef i can make a few tomorrow there's some leftover beef dad what's your highlight the highlight is it's filipino day so and you like everything i can't really choose between them all even better if we had the weather that the philippines thank you everyone for joining our journey and let us know any other countries you want us to try um because to be honest it's really spiced up our pandemic isn't it really pillow oh twang of goodness i think you've even got a lebanese cookbook in there

Channel: Grackle

Views: 509,419

Rating: 4.9722748 out of 5

Keywords: philippines, going to the philippines, philippines food, what i eat in a day philipines, asian cuisine, trying new food, trying filipino snacks, trying new filipino recipe, british girl tries filipino food, filipino food review, lechón, chicken adobo, pandesal, pandesal review, best filipino food, english girl tries filipino food, only eating filipino food for a day, filipino mukbang, trying filipino food for the first time, pancit, what i ate today, grackle, new culture

Id: ACcUIHcGrck

Length: 19min 58sec (1198 seconds)

Published: Thu Feb 04 2021