Filipino BATTLE of SISIG with Chef Anton Dayrit! SYWGF EP. 44

[@SYWGFpodcast]

GOCHUJANG A L'ORANGE HOT SAUCE NOW AVAILABLE! downrightmerch.com/products/chef-brian-tsao-gochujang-a-l-orange-hot-sauce downrightmerch.com/products/chef-brian-tsao-hot-sauce-bundle

[@williamschubert7063]

Sold! 😀

[@KingofCrusher]

Really disappointed you guys didn't put a link to Andrew Fraser's channel, it's great and deserves more subs.

[@theempirebruh9697]

Let's petition to have chef Anton as a regular on the channel. He's literally RIGHT THERE

[@kayleighvoorhees1523]

Here to represent the 10%

[@SYWGFpodcast]

🫶

[@WonderLady]

❤

[@blankfrankie3747]

What's the 10%?

[@MissEllieVamp]

​@@blankfrankie3747 The female audience

[@blankfrankie3747]

@@MissEllieVamp Does it count if I identify as female?

[@eloquentsarcasm]

This is what cooking is all about, no ego, just a couple chef's brainstorming and spitballing ideas off each other. THIS is how great dishes are created. I enjoy cooking, but I'm not one of those guys who are willing to grind and grind to make it. My jam was my years in the Army, I earned 2 out of 3 berets, and attended every school I could snag a slot for. If the cooking world is anything like that, I can understand the passion they have for their craft. So thankful I got to see the world in those days, Asia was amazing, loved Korea and Japan, but sadly never made it to the Philippines. Food like this REALLY makes me regret not getting there, lol. EDIT: Oh hell yeah "How come YOU have eyes but I don't?" Hahahaha, never change Frenchy, NEVER, lol. You just made my freaking day.

[@MidnightBerry03]

PLEASE KEEP CHEF ANTON!! the 3 of you on pro chef reacts would be a banger!!!

[@gustlightfall]

Those street sisig 45:08 became sweet because Filipino mayonnaise is loaded with sugar, the cheaper the brand the sweeter it is.

[@greenblack6552]

When I cook, I definitely look up the traditional recipe on youtube, but when it comes to cooking it, I do it with whatever I have on hand. And I don't like it when internet people get angry over that.

[@niceuy5028]

Yes!

[@freydomgod7112]

I love Chef Anton's energy, he should guest sometimes whenever he has time. He's also on point of the taste of beer in the Philippines it tastes better if it's ice cold.

[@vmn118]

So, this is why you guys didn't go to Tradisyion for the original sisig video. Verr sneaky. Nice

[@SYWGFpodcast]

😁

[@jwmckiney3576]

Brian being a fusion of Asian ethnicity is so satisfying. And he shoes it in his cooking.

[@eatsmylifeYT]

I just hope Chefs Brian and Paul do go to Aling Lucing's in Pampanga. Go to the original branch so you can meet the old-time employees. Edit: Bulalo is a beef shank boiled for hours and served as a soup. The one Chef Anton described is sizzling bulalo which is a totally different thing.

[@jackruaro]

Sisig is unique in that we know exactly who invented it - Aling Lucing in Pampanga. But as the video said there have been so many evolutions every restaurant's sisig is different.

[@brickstonesonn9276]

Modern sisig* The dish goes back hundreds of years, transforming into very different forms. We know the inventor of the modern version, but not the true originators. There's probably no inventor at all, like any dish.

[@rodolfobejerano3930]

What a great video, a great collabs between great chefs! I really2x enjoyed watching from intro to outro. Looking forward to this 3 great chefs on future videos.

[@The_Judge300]

I lived in the Philippines for 8-9 months about 18 years ago and ate rather much Sisig when I was there and there was even then a huge difference in how different people made it. Some of it was decent and some of it was amazing. The Philippines is an amazing country with much great food and I am very much looking forward to about 3 years from now when I am going to live there for 5-7 months every year.

[@adamacosta4615]

I met frenchy two days ago and have been addicted to his personality.

[@RawrExtreme2309]

I love this episode! I also love your love for filipino dishes! If you can have Chef Anton back and react to Ninong Ry's Sisig video where he tried to break down the manila sisig, I believe Chef Anton will be able to translate that for you...Ninong Ry is arguably the largest cooking youtuber in the Philippines

[@renecarrero7072]

Who doesn’t love balls of buttery goodness?!

[@ME-lh4vx]

Jamie Oliver? I think it's Jamie Oliver.

[@renecarrero7072]

@@ME-lh4vx I know not a thing about you, yet I am certain you’re hilarious in real life. Cheers homey!

[@ME-lh4vx]

@@renecarrero7072 I have my moments. Here's a little piece of information about me. As a red-headed, freckled-face, 40 year old, white woman from the Midwest, I have never been called "homey". Once I stop giggling, I will compartmentalize how feel about it.

[@renecarrero7072]

@@ME-lh4vx as a 40 year old Hispanic guy from NYC, it’s short for homeboy, like a cool friend.

[@ME-lh4vx]

@@renecarrero7072 I'm hip to the jive, my friend.

[@ForeverNoobGamer76]

around 2010 they really try to modernize and improve the cleanliness of public markets depending on the Government budget at that time or locals donate materials (some are even installed tiles like hte ones used in bathrooms white. Before it was straight up concrete everything, the stalls and the floor, the water supply and drainage of each stalls in the wet market were so bad that it developed a rotting smell that wafted almost everywhere while rats half the size of full grown cats scurrying around

[@mjloquias3839]

Philippines! Lezgo! If Frenchie and Chef Brian will go here to the Philippines, I'd be happy to show you around!

[@Mhike177]

Some people are too traditional and their bias doesn’t understand the beauty of food evolution.

[@knackandthoughts4150]

44:56 The reason it was sweeter is because usually for these kinds of sisig they cook it with margarine, and most of the time they also use the cheap kind of mayonnaise which is also sweet. Personally I dislike the margarine and sweet cheap mayo in sisig, but egg is alright.

[@Malaboermaters]

Chef Brian, if your Grandpa is Filipino, you're Filipino. If needed, you're part of my family now

[@silent2163]

Please do Sisig sandwich or Crispy Sisig burger chef Brian! 😍

[@blankfrankie3747]

Telling me not to order your hot sauce basically guarantees I'm going to get it. You sneaky devil.

[@flarican64]

Reverse😂 psychology.

[@KeithPhillips]

Oh my, I want that sauce (and shirt!!)

[@larabiatch]

might i suggest you try Pinakurat vinegar

[@jordipalacios8608]

Chef Anton rocks! This podcast is awesome

[@flarican64]

Hello my faves chefs, I just ordered the sauce. Can't wait to try it.😊

[@Steelforfood]

Excited to try the sauce, Order in.

[@dgreatguru7517]

Coconut vinegar is the key to traditional Filipino dishes. Ancient Filipinos invented it. When early humans arrived from Taiwan, they discovered a new tree, the coconut. Coconut and vinegar are also key that they were able to travel to more distant islands acroos the Pacific

[@KeithPhillips]

That kid near the end is destined to be the most insane Shaolin monk 😳

[@TitoSabbyPH]

Proud Pinoy Here! Subbed!

[@Retrieving...]

POP EMPANADA!!!! one of our go-tos in bergen county!

[@kitnoman]

To be fair, Marikina's Market is probably one of the cleanest I've been. I used to live in a dorm in marikina during my college years and that's like 15-18yrs ago.

[@TaoOfTheFist]

Man, soo many things you could borrow for inspiration for your sandwich. The Pate/Mayo combo reminds me of Bahn Mi, with the Vietnamese style baguette (what would be the Filipino equivalent?) But the way that the onion and pork parts are cut lends itself to almost a "cheesesteak" kind of sandwich. Maybe toast the bread with mayo and then spread the pate as a leak sealing layer? Or, maybe in making the mayo you could add more souring agent like Mexican style mayonnaise? Lots of possibilities. I wonder if Chef Anton Kuyo is talking about something like a pinausukan or pinakurat for the vinegar...

[@archaoneverchosen5110]

Yooo this gut needs to be on more often! He fits in so well

[@phatsmurf575]

There's so many good pulutan, some served at room temp or cold. My Dad & Titos would have dinakdakan, similar to sisig but cut into stips with pork liv er, insarabsab with no pork brain, ata-ata/kappukan which is raw or lightly cooked beef, carabao, or goat sometimes with the skin. Cane or coconut vinegar is what my family use or spicy chili vinegar called pinakurat that are now sold in bottles. Great episode Chefs👏👏👏👏

[@mad-loki3180]

Love these guys!

[@Sivick314]

just early in the video and this feels like the "beans in chili" debate...

[@skapitangaming3039]

I believe that a satisfying "snap" would be the best way to describe the cartilages.

[@andrewmasseo51]

All here for it. Frenchy in red let’s do it

[@zoidberg3009]

Get that money but isn’t betterhelp a scam

[@notchipotle]

it's not a scam, but the concept is kinda dumb, you HAVE to meet your therapist in person, you need to try to know them while they're trying to know you.

[@azyfloof]

It's a scam yeah. they've been fined by the FTC before, and the services they provide that they say are unique to them, you can get from most therapists these days

[@18Karuro]

@34:34 i think what they are referring to is Sukang Tuba

[@richellecharles5488]

Chef Anton did not feel like he a guest...he felt like the 3rd bro

[@charlesr.8159]

Andrew Fraser has an influence with the BEFRS host, and has appeared in the latter’s videos.

[@angkunehonghindimakali]

I'm a Filipino (Yes, I have to say that) and want to share some perspective on this debate. Not just Sisig specifically, but almost every single thing in life. (I guess?) "Despite all that, it all falls down to preference." A little bit of example I have is the one that happened to me a few months ago, my friend (who's also my coworker at the time) brought a Tofu Sisig he cooked at work for us to eat. I am a very picky eater. So much so, that if I visually see a vegetable on a food, it's an immediate no for me. So, sad to say I refused to eat his food for a few days. (To be clear, I appreciate his gesture. Since I don't necessarily prepare my own food because I'm too lazy to do it. 😅) So one day, I gave in and tried it, (since they're so persistent that I should eat) glad to say I had a totally different outlook on Tofu now. Still, I'm a very picky eater. So I won't eat anything with Tofu unless it's prepared by him. What I'm trying to get here is just because someone doesn't like how one thing's done, doesn't necessarily mean they deserved to be scorned by it. And I'm gonna contradict myself here, but that doesn't necessarily apply to Jamie Oliver. Guy loves f*cking things up for no good reason. 🧐

[@MarkwardSituation]

Crazy that chef runs a Filipino restaurant while maintaining a successful voice acting career in Bob’s Burgers

[@lag00n54]

which character?

[@Mo0nLitee]

better help is shady af, has been through many controversies, not monitoring the therapists that sign up (some dont have certifications and degrees) and last they were training their AIs to replace real therapists. pls dont take their sponsorships

[@Yata69]

Never, ever forget the Dinuguan! Its a great rice complument!

[@greenblack6552]

I love sriracha with chow mein, egg dishes and certain chicken dishes.

[@silent2163]

My favorite sisig is the Bagnet Sisig. Deep fried and then mixed with right amount of chili peppers ❤

[@hallelion]

20:46 I think that's Gábi (Taro)? 29:17 1/16th may still be considered "Filipino" for many people 42:09 Agreed. The Kapampangans are, in my eyes, excellent culture-keepers. Most of them know the importance of preserving their identity and culture and the perils of forgetting history and truths. That said, I do hope they also welcome other "Sisig" recipes from outside of Pampanga. 42:51 I only get San Miguel Flavored Beer as that's the only beer I can easily drink. The rest are a little too much for me.

[@lesslighter]

it is Jicama its Singkamas here but essentially the same thing

[@silent2163]

And if you go farther north, to Ilocos region, there's also a dish similar to this which is DINAKDAKAN. But instead of a mayo or chicken liver, it's the pig's brain that is used to make it creamy. This is the version of "sisig" I grew up eating. Mom always cooks it.

[@NewVenari]

You all heard it, frenchie asked for food supplies. Sounds like he wants another case of canned peas!

[@shalalainthesunshine3891]

Siquijor here! All our own food here.

[@LaraBiancaVicente]

THATS MY BFF!!!!!!!!!! LETS GO CHOYBS!!!!!!!

[@lanceresultay014]

They might've put a low quality mayo on 44:46 that's why they taste sweetness. Quality mayo on the Philippines does not have any sweetness.

[@johnmichaelcanares2633]

Yeah, I really hate those sweet mayo, it's not a team player in cooking. Whenever I ran out of mayo and I need some, only those sweet mayo can be found in sari2x stores.

[@foodie8790]

can we have one were, frenchie is just watching the great chefs.

[@WonderLady]

Frenchy is adorable in this

[@Vlogs-w5x]

We also have that in the Northern Philippines, Ilocanos, we have that like kilawen meat, with the pig ears, tongue, liver and put some brain we call it ATA ATA OR DINAKDAKAN,, seasoned it with salt peppera and vinegars. we sear the meat thats the difference.

[@sebastianrodas5469]

Awesome chefs, would you guys react to the Gordon ramsey interview on mythical kitchen? Love to see you takes on what he says

[@jwmckiney3576]

Can you imagine if Jamie Oliver tried to make this dish?

[@phatsmurf575]

Don't give him ideas🤣🤣🤣

[@SpotzaFFX]

I love the pod but all the cameras have like little dirty spots unless theyre on the wall but it doesnt look like it. Please do a quick wipedown on the camera lense :O

[@mikhaildelrosario5490]

I'm Filipino and live in the Philippines but I never drink beer with ice, as most of the people I know. As for the Sisig I love all variations as long as it's served on a hot plate.

[@Pat_Chinko]

Our sisig's souring agent is pineapple juice which you should also try

[@Y_sol]

I just ordered the sauce and the shipping cost me as much as the bundle. If this doesn't make me regret my life choices I will cry. I'll also cry if it does make me regret them. Brian. You made me cry.

[@vmn118]

I wonder if you could use Goya naranja marinade as a decent substitute for calamansi?

[@MiddleAgedGeek]

Yes, sisig is a "pulutan" or accompaniment while drinking with friends. Better than having peanuts but not expensive like Crispy Pata!

[@ryanmatig-a298]

Chef ANTON!! I love Sisig with mayonnaise 😋😋

[@jessekenne5919]

THE RETURN OF TRACK SUIT FRENCHIE!!!!!

[@chilibreath]

Re: the amount of chicken liver added, I'm with Frenchy on this one. I'm the odd one where I don't like surprise bits of liver in my food (though since they turned it into pate, I might be okay with this). HOWEVER, I am also going to open a can of Reno liver spread to smear on my toast as a snack. Now, I am going to look forward to the upcoming sisigfest.

[@Yata69]

Sweet Longanesa and sower white fish with eggs and love!

[@Yata69]

Rice is just a given!

[@nanbriones1357]

Dammit Frenchy for pointing out the hair!!!!!!! Cant unsee it aswell

[@catherinejones5807]

One of the great things about living in the USA, that because of the cultural melting pot in this country, there is no real “wrong” way to prepare food. We have the freedom to experiment and play with how we alter dishes. We can be inspired by the people we meet to try all types of variations. It’s all in search of great food. That is the true rule to good cooking.

[@kennethcapacete3478]

The most street sisigs that were super cheap are super sweet because they also use cheap ingredients. Cheap mayonaise in the Philippines are more sweet side compared to the quality ones that has that creamy rich taste.

[@Yata69]

So many words hurt me! I grew up with an Ilicano Grand father! Its so wierd!

[@Yata69]

Ask him, he may or may not lnow!

[@drisshansfreetime453]

I love a chicken sisig topped with cheese ❤

[@paladonis]

You heard it here! Send food supplies to Frenchy! Time to head to the store for lots of canned PEAS!

[@TheRealYDA]

It already Happened, let's make it Happen again 🤣

[@paladonis]

@@TheRealYDA Some more "Peas on Earth" action. 🤣

[@TheRealYDA]

@@paladonis I am a Fellow Pea Hater but I Value his "Very Enthusiastic" Reaction more 😂

[@editverse-v8e]

Hi frenchie & Brian 👋🏼👋🏼

[@scottrawlins8165]

I HAVE A COOLINA KNIFE THAT LOOKS LIKE A HATCHET..AND I LOOOVE IT

[@mistyrivers4995]

I’m from quezon province and we hate the mayonnaise mix on it. It is made very simple. You broil ear, face ,and part of the belly pig then you saute it with a lot of onions specifically onoins should be more and onions black pepper and salt. No vinegar no mayo

[@jaf1x67]

Great Podcast guy's, Haven't missed one yet! Can't wait till our next trip to the Philippines. Love their food so much. We plan to retire with my wife's family in the Philippines and get our house built. Spent the Summers in Canada and the winters there. So cheap to live there, you can live like a king on your Pension LOL

[@jamesolivercalip2587]

Even Bourdain recommended fried egg with sisig

[@hellcurty8373]

Wait what?120 dollars for a pound of calamansi?wow...WTF😢😢

[@phatsmurf575]

Right!?😭😭😭

[@BennLuvsYou24]

I used to love sisig and I still do but when I one day cooked Tuna sisig and learned that the flavor profile is really just Knorr seasoning, its "prestige" kinda fell off the cliff for me. But hey it's still delicious and no other food is quite like it.

[@mikelchinacat6326]

ghee probably would work to fry fries

[@Yata69]

I have to leave, im maybe a super Filipino fan, boy, because i grew up with those foods!

[@juanalejandrosotto6217]

Kilawin in the Philippines is popular using GOAT meat, as well as fish

[@lartsmansociety2962]

not me craving empanada at 11pm 🥲

[@phatsmurf575]

THhose looked 👍 I had some great Puerto Rican empanadas today. It was delicious but can't compare to Batac empanadas. It'll have to do though, since I live in the US.

[@WonderLady]

Frenchy looking oh so handsome in red

[@haleysaunders1281]

Now all i can see is his hair thanks frenchy

[@marktisdale7935]

Algorithmic engagement comment.

[@rigeldejesus6548]

I'm from Pampanga, and generally I like sisig from both the north and south, though I'm biased for Kapampangan sisig. The mayonnaise though. It gives off a sweet, creamy feel that tastes wrong for me. If others prefer that taste, I don't mind. Just don't let Mr. Chili Jam make his version of this

[@TheRealYDA]

One Day I would like to Try Sisig & Adobo as a Combo, I am gonna fly into the Stratosphere with how bomb that combo is gonna be I bet 🤤

[@thomaschristopherwhite9043]

Chicken liver should always be there though. It's such a small part but I'd say that makes or breaks the sisig. And you can be a purist and use the head of the pig or you can be new school/western style and use pork belly, but you should never omit chicken liver from your sisig.

[@DeadPixelCreatives]

Once you add mayonnaise, You transform our Sisig to Iloco''s Dinakdakan. Dinakdakan also is the one which has the ginger, Authentic traditional Kapampangan Sisig only should have chopped grilled pork headparts, vinegar and chilis. Modern Kapampangan Sisig is where you add the onion, chicken liver in the recipe. The soy sauce and calamansi with chilis are the accompanying condiment to it. Cardinal rule to us Kapampangan is to not add egg to it. People in neighboring provinces, specially Metro Manila, are the proliferator of egg and mayonnaise to sisig because many Filipinos don't want the minerally taste of the chicken liver but still want to keep the creaminess to it. Main reason they add egg to Sisig because it acts as an cheap bulker for the dish and also add creaminess to if the egg is not overcooked on the sizzling plate. Again, just don't ever add egg to it and call it authentic/original. Don't add mayonnaise to it and still call it Sisig, It's already Dinakdakan then people. This is what the main reason why us Kapampangan gets pissed-off. As Chef Anton said, Pampanga is the culinary capital of the Philippines. Sadly, I'm sure chef Anton surely lost a lot of credibility even more to many Kapampangans. He claimed to be from Pampanga but didn't even tried to defend the original recipe or explain why Kapampangans get so riled up when about our beloved sisig. Kapampangans are not against innovation in cooking. Remember what he just said, many of the best dishes and cooks and chefs came from Pampanga. BTW, Anthony Bourdain literally went to Aling Lucing's place to seek the original. That's where he claimed that Sisig is the best thing to have with beer. The original picture with her is still displayed at the original location of her eatery. RIP to both of them. You guys should try, Dinadakan next. This is in my opinion, the twin of Sisig. I love both dishes.

[@Td1zzle]

Brian, when u add ur face cams to video ur reviewing it blocks too much of video. Reduce video size to 2/3 or 3/4, then reduce face cams to fit into the remaining void u created by reducing Video size. Hope that makes sense.

[@saintielrivera6629]

We drink beer with ice because it's hot here

[@draxxusk1131]

I use Siracha on my eggs, bacon, sausage.