Non Filipinos Try Filipino food for the first time

[@severedproxy]

“Ube and taro are basically the same” Me: yes, the only difference is their COLOR, FLAVOR and USES. Aside from that, they’re basically the same.

[@oughttolunch]

For real. I didn’t properly finish the tangent. Thank you for clarifying it 🙏

[@vjabonador1067]

Did you let them taste the bone marrow in the Cansi? A truly excellent restaurant that serves Cansi/Bulalo should include a barbecue stick or something similar to poke inside the bone to get the marrow out. Tasting the "butter of the gods" can be a life-changing experience for a lot of foodies.

[@oughttolunch]

I did! They they loved it

[@victoriafediuk954]

New Sub here.. Did your friends tried the Bulaklak? I love this chicharon. so long as you don't eat too much your ok. It's good with Beer or any drinks. Try more food. Have a good one.

[@oughttolunch]

They did, I kinda wish they had beer with it too

[@clementer.ybanez1335]

[@stymtvtd]

new sub here! more tro come sir!

[@oughttolunch]

Much appreciated 🙏 glad you enjoyed the video!

[@IntelOpsUnit0-21]

Bagoong is a thousand times more bearable compared to the greek (or was it roman?) Garom/Garum.

[@oughttolunch]

Me too, but lowkey garum cooked is pretty good too

[@IntelOpsUnit0-21]

@oughttolunch yep. Even if the bagoong (the fish paste one, not the shrimp paste one) looks unappetizing at first glance, the fish extract makes for a good dip if mixed with calamansi and bird's eye chili. Bagoong fish paste extract also makes for an excellent broth base for sauteéd vegetables and other vegetable soup dishes in the Philippines.

[@oughttolunch]

@@IntelOpsUnit0-21 for real, its very versatile

[@GerrySakimaru62]

No, Taro and Ube are Not "basically the same!" The leaves alone will tell you that!

[@oughttolunch]

You’re right, I need to learn more about it 😅

[@viv...]

😅

[@solkalibri1376]

Samoans

[@wendos69]

Clickbait title right there😂

[@oughttolunch]

Lol its true tho