What Do Filipino People Order at Filipino Restaurants? 🇵🇭

[@BerylShereshewsky]

Hey friends in the comments, look, I wanna let you know, I have TRIED with bitter gourd, I made this whole episode trying to find ways to love it: kzbin.info/www/bejne/nKGUan15hZejedU if you have another recipe you think will change my cold cold heart, let me know

[@jojocastillo2923]

I love cooking and I've cooked bittermelons several ways....in Pinakbet, in Ampalaya con carne (ampalaya is the Filipino term for bittermelon) or just simply sautéed in garlic, onion, some tomatoes and beaten eggs towards the end of the cooking period. Unfortunately, you can never really remove all the bitter taste in bittermelon....that's why they are called as such. However, you can remove most of the bitterness by mixing sliced bittermelon with salt, a lot of salt. The thinner the slices the more bitterness that will be removed. After mixing the salt thoroughly with the ampalaya I would let it stand for about thirty minutes, or even longer, before rinsing the sliced vegetable a few times with fresh water, gently squeezing the veggie each time the water has been drained to expel more water. Usually, I would do this three times (when the volume of the bowl is considerably more than the volume of the sliced ampalaya....about 3x the volume). You can now use the sliced ampalaya as called for in the recipe. Also, adding a little bit of sugar (usually to taste) can help offset the bitter taste. Same principle as taking bitter pills with sugar or something sweet. Some would argue that by doing this process most of the vitiamines and other nutritional content would be lost with rinse water together with the bitter taste. Not true since most of these micronutrients are inside the plant cells. And when you do not eat the ampalaya you're not getting any of these nutrients at all. Anyway, eating bittermelon is an acquired taste. I hated it when I was a kid but learned to eat it and appreciate it when I was in college.

[@linagervacio392]

Alas, no recipe or cooking technique will totally eradicate the bittergourd's power. 😂 It's just tooooo powerful. 😆 TIP: NEVER eat it on its own. My nephew buries a slice or 2 it in spoonful of rice. I prefer that method to him drowning it with a glass of water.

[@cynthiabianzon5408]

You should try our native omelets- Tortang Talong or Eggplant Omelet and Tortang Alimasag (Crab omelet). Or maybe our delicious Stuffed Milkfish or Rellenong Bangus and Stuffed Squid the next time you order.

[@rufflewater2890]

I love bitter melons but never eat them on their own. I love bagoong but never eat it on its own. Do you think you would like a spoonful of salt? Next time just sprinkle the salt. Olives on a pizza is great as it balances the oil and cheeze but othewise just a giant lump of salt.

[@Stanly450]

Please soak them in water before cooking to lessen the bitter taste. However, this vegetable is healthy.

[@raeperonneau4941]

Filipino food is amazing! When I was young I had a Filipino boyfriend and when we broke up, I was fine with loosing him but losing his Mother’s cooking was devastating. 😂

[@glickspicks1969]

🤣🤣🤣

[@VijayaLakshmi-wq3bc]

🤣🤣🤣

[@jccapistrano13]

I mean, go for another Filipino boyfriend then. Wahahahahaha. Go for a guy who has atleast a different provincial origin so that you can taste some more. Because different province different ingredients different food.

[@glickspicks1969]

@@jccapistrano13 is this Joel?? From Daly City?

[@jshu-_-]

I have heard this story way too many times that I would have though, hahahaha! Filipino moms really out here feeding the world and adopting children.

[@BerylShereshewsky]

Hi everyone I wanted to apologize for the flag mishap, I ordered this bag o' flags and the Filipino flag was attached upside down, I should have checked and I did not, I am SO SORRY it was completely unintentional, wont ever happen again, I def learned to double check everything now! Love you all!

[@wrider34]

Red on top means country is at war. But you are at war with the bitter gourd so I think it's appropriate. 😜😂

[@ZephyCluster]

1:42 Pinoys be like: "Who're we fightin', bois?" Me personally, I don't see it as offensive, just funny that it occasionally ends up like that even with major people and companies like FB and the PotUS. :P

[@jaggernaut14]

It’s all good sis! Your content is amazing! Thanks for featuring our food!! Mabuhay ka! 👏🏻👏🏻👏🏻🙏🏻🥰✨💖

[@shobehda-bida1242]

You almost got me offended about the upsidedown Philippine flag, if I haven't saw your pinned comment.

[@tengu190]

Illocos Empanada are amazing!

[@pyrokatarina]

Finally, a foreigner going out of their comfort zone to try other filipino dishes instead of the typical adobo, lumpia or sisig😂✌️

[@u140550]

Yes!!!

[@debgeisler4568]

Sometimes, we order the same thing over and over again because our first experience was *so* good that we are instantly addicted to whatever we ate first. :-)

[@gryla5290]

Sonny from Best Ever Food Review Show: 👀

[@pyrokatarina]

@@gryla5290 he's an exception 😂

[@AraPazlo]

@@gryla5290 That guy is a legend 🤣

[@shekinahgonzalez3904]

I laughed so hard at "I used my hands," because yes, that is actually the proper way to eat bangus, because it's the boniest fish ever and if you don't carefully parse through the meat with your own fingers you'll end up swallowing tinik.

[@rysupastar718]

Traditionally, we use our hands. Spanish influenced the Philippines to use "kubyertos", spoon & fork.

[@AllTheArtsy]

It's 2022. Get some boneless bangus.

[@DamionAlexander]

@@AllTheArtsy There are still bones somewhere at the sides. So still, be careful eating bangus. Those flexible, malleable, soft, thin bones can really induce a very annoying sensation in your throat if they get stuck in there.

[@devil_akira1191]

@@AllTheArtsy never underestimate milk fish fishbone small or big. You'll regret it. That's why it's rare for me to eat it no matter how delicious it is. Coz I hate de-boning. Too much bone in it.

[@AllTheArtsy]

@@devil_akira1191 like I said. It's 2023, buy some boneless bangus. You literally do not have to do it yourself.

[@johnandrez]

"With the rice, it's really good!" - Haha, a lot of Filipino foods are made to go well together with rice. Rice breaks down as you chew it - human saliva has a natural enzyme to break down the carbs in it, and it breaks it down into sweet glucose components. Filipino dishes are naturally made a little stronger in flavour, because we eat it with rice, which calms down the flavours, balancing them out by adding it's own flavour. Without rice, Filipino food is seasoned very strongly, and the genius and subtlety of a lot of our cuisine can only be appreciated in relation to the rice. And don't worry, as a Filipino myself, I've never habituated to bitter gourd. I also just pluck it out, and when I'm making Filipino food myself, I always add in other vegetables to replace the bitter gourd.

[@poopina]

Exactly. It’s frustrating to see non-filipino eat filipino dishes on its own and without rice sometimes 😂 I could never. Both should be in one spoonful bite.

[@markv1974]

Bitter gourd is friendly.. huhu

[@bansheetattoo5346]

Hi, Beryl! Thank you for eating the Filipino food with RICE! Too many channels try eating Filipino food straight without rice and the flavors can just be too strong without the blandness of rice to balance it out. The other KZbinrs then crinkle their noses after eating the dish and say that the Filipino food is , “Just alright” or they don’t like it. It angers me that they don’t eat other cultures’ food correctly so they don’t experience the deliciousness and pleasure of the dish. You do it well and you honor the cultures, even when you don’t like a certain item, like bitter gourd. Believe me, that’s an acquired taste. Rock on, Beryl!

[@xxgianne]

This episode basically contains ordinary day dishes for a Filipino family. Glad you experienced it beryl!

[@TravelBreakthrough]

Lol agreed

[@Whassevah]

Last week, in my home, all of the dishes featured here were served except the Menudo. 🍽️

[@Kuyabakas]

True! Menudo is the weekend dish while the munggo is the Friday dish.

[@Cmqndlr]

Daing is actually a term that refers to the process of opening up a fish and deboning it. Filipinos typically call it Bangsilog since the filipino term for milkfish is Bangus. One thing that you lack for the complete Filipino vibe in that Dasilog is small bowl of vinegar with ungodly amounts of garlic and crushed black pepper as a dipping sauce. Trust me it goes oh so well with the Daing. Good stuff tho!

[@Samu_Raaay]

Don't forget the atchara/atsara.

[@algrand52]

Why would you dip 'daing' (which is fish soaked in vinegar, garlic, black pepper, etc.) in vinegar and garlic? The purpose of a dip is to provide contrast to a dish..

[@ninja.saywhat]

ikr 😂 and he called it "dasilog" and i'm like "wait what?" 😂

[@AnnaonAcoustic]

Fish for breakfast is such a great way to start the day, and garlic rice?? How could that not be good.

[@rainey1987]

🤢🤮 it sucks cuz I hate so many Asian styles of food because of their use of ginger garlic and onion. I can barely stomach the smells

[@mattheo321]

Ughhh! It’s the best! Especially if you make it at home yourself-the aroma of the garlic fills the house super early, and then the fish! 😍

[@Chelzzz0613]

@@rainey1987 hate? That’s a strong word haha there’s so many different types of Asian cuisine though. Not all of them contain onion, ginger, and garlic.

[@cinammonpuff]

@@rainey1987 well its not for you 😊

[@ethanbaker8496]

@@rainey1987 I'm assuming this is a picky eater cuz most cuisines use garlic and onion, maybe ginger

[@honeycalamansi831]

i personally prefer the mung bean stew with leaves of the bitter gourd vine than the actual bitter gourd and i feel like it brings a better flavor with not much bitterness

[@wielsonf]

Hi, Beryl! Thanks for featuring our cuisine again! Just letting you know that the flag shown in 3:21 and elsewhere with the red strip above the blue is only used when the country is at war. At peacetime, it's the other way around. 🇵🇭

[@kulaschronicles5741]

yep. boodle fight is not a war 😂

[@Whassevah]

🇵🇭 🇵🇭 flagflag Reminds me of Filipino 'pagpag' Hehe! Pagpag is a Tagalog term for waste or leftover food, thrown out from restaurants and fast-food chains. Meaning to “shake off the dirt”, it is scavenged in landfills around the Philippines as a source of nutrition for the financially destitute. (Source: Linkedin)

[@jaytamayo4694]

You noticed that ah! I didn't! Where did she get it? Come on show yourself! Ha ha

[@BerylShereshewsky]

@@jaytamayo4694 omg I know this amazon flag purchase did me DIRTY!

[@jaytamayo4694]

@@BerylShereshewsky Thanks for replying! It was a trap! Ha ha. well come to think of it we are at WAR --- Philippines vs "MARCOS" (For the second time. The most corrupt first family in history). They hold the power AGAIN. His Vice President/DepEd Sec (daughter of former the President Duterte) her Office is asking 2+ Billing peso and 500M of that will be a Confidential fund. So see how this nation fall on its ground once more. We are having some level of food crisis now. Guess what Pres. Marcos Jr appointed [himself] our Secretary of Agriculture and prices are going higher ever since. #Unithieves sorry for being political. I just love the Philippines.

[@zambee1219]

Almost all Filipino foods are good with rice because they were made to be paired with it. In the Philippines, we call these dishes “ulam” which basically means a dish that you eat with the rice. Every meal time consists of white rice and an ulam. It’s the reason I find eating foods like menudo without any rice, pretty overwhelming. Cause the feeling of tasting the flavors of the dishes without any rice to kind of balance it is not something I want to experience often.

[@nightshade1732]

Wow you guys have menudo too? Granted very different. I've noticed that due to our Spanish overlords we have many of the same words for similar and sometimes entirely different different foodstuffs, love to you Filipinos, we are more alike than we are different, from a Mexican living in the US

[@ianhomerpura8937]

Just saw this comment somewhere: "Mexican menudo uses a red chili base with beef stock (but sometimes pork or chicken) and has, beef tripe, onions, hominy, lime, and oregano. "Filipino menudo uses pork and sliced pork liver in tomato sauce with carrots and potatoes. The sauce also usually includes a large dose of vinegar, soy, ginger, and in some parts of the country, different levels of chilis, raisins, and locally favored seasonings such as fish sauce or bagoong".

[@perthro593]

actually we do have something similar to mexican menudo, and it's just called callos. also it's not just due to our shared colonizer that we have similarities, since mexico was actively overseeing the philippines in the place of spain up until the mexican revolution.

[@mimoyfalcon2153]

Galleon trade also helped forge Philippine Mexico relations back then.

[@ljdoske2156]

Like Jo Koy said, we are the Mexicans of Asia 😂

[@legionnaire97]

"Spanish overlords" 🤣🤣🤣

[@rysupastar718]

Here is the list of more iconic Filipino Food that you should try: - Pork Sisig (Sizzling Pig Face, Ears, and Snout) - Tinola (Chicken Soup with Papaya and Chili/Moringa Leaves) - Kilawin (Raw Seafood mixed with vinegar, onions, and chilis) - Kare-kare (Pork Stew in Peanut Sauce) - Champorado (Chocolate Rice Porridge - Tinapa (Smoked Fish) - Bicol Express (Pork Stew with Coconut Milk, named after a train that goes from Manila to Bicol Region in the Philippines) - Sago't Gulaman (Sweetened Drink with Tapioca Pearls and Gelatin) - Mais con Yelo (Desert similar to Halo-Halo with Sweet Corn as its main ingredient) - Isaw (Grilled Chicken Intestines)

[@angiemojica5199]

You listed so many of my favourite foods! Just add in sinigang and chicken mami 🤤

[@karenbenavente1124]

Yummm so much yummies

[@rysupastar718]

@@angiemojica5199 Hiii Angie!!!

[@FlowerEmblem]

Do add Sinigang to the list. Warm sour soup with rice is just some great comfort food.

[@rysupastar718]

@@FlowerEmblem I didn't include it because it is so common thing that foreigners try along with Adobo, Lechon, Balut, and others.

[@karloraras8631]

Menudo have "cousins" namely Kaldereta and afritada. When you place then side-by-side , you're in for confusion bigtime. 🤣 though pinakbet and binagoongan is a dish specifically referenced to Ilocanos (group of people from the Northern part of the Philippines). Also, i am glad that you like it. Pls do more episodes of Pinoy's food because we have so much to offer you, each from different islands. Remember, we have 7000+ island and those doesn't even scratch the surface. 😊

[@downthispath6538]

add in Mechado too...

[@bryghian]

Can pochero be added there too?

[@karloraras8631]

@@bryghian pochero is a very hearty meal! The best during rainy seasons! 🤤

[@bryghian]

@@karloraras8631 yes, i agree. My favorite hands down, i specially always look out for the bananas... Hehe

[@rysupastar718]

You forgot Mechado.

[@O2life]

Based on this episode, I found a Filipino restaurant with many of these items on the menu in my area and I'm SO excited to try it!!

[@joydarling314]

To me as part Filipino these people picked some of the worst Filipino dishes. Go to Jolibee try their food.

[@LoL-nw3lz]

@@joydarling314 Huh? Totally disagree, lmao Jolliby Foods arent even an Authentic one lmao. As a filipino I dont want to consider u as a filipino. Jolliby is just for kid and i think u are a kid so stfu

[@skittles2]

​@@joydarling314 yes fast food, so very authentic

[@bmona7550]

​​​@@joydarling314Depends on the restaurant. Gotta look at Yelp reviews and if possible Filipino locals. If you see more Filipinos than locals there having takeouts chances are it's authentic

[@meowmeow5346]

The Silog is always perfect with coffee, you'll understand why this is a favorite breakfast combination once you tried it together.

[@xxgianne]

Hot choco for children eating silogs hehe

[@YoonriFluffy]

The 3 in 1 coffees. Perfect! ✨

[@johng.7778]

If you want the bitter gourd not to be "that" bitter, soak it in water/lukewarm water with salt first for a couple of minutes. That veg leaves are delish too, just don't cook it too much or it will come out as very bitter. ;)

[@shiningcloakofjazmin]

Hi Beryl! On 3:24 you can see the Philippine flag is upside down. As a general rule here, the blue should be on top since it represents peace. Putting red on top means our country is at war. I’m sure you don’t mean it but it is the proper way to display the flag as protocol :) 🇵🇭

[@BerylShereshewsky]

weird thats how the flag came when I ordered it!

[@destituteduke]

@@BerylShereshewsky the seller is ready for war, huh

[@maeannengo4908]

@@destituteduke The seller chose violence

[@Ilikefrogs..]

@@maeannengo4908 LOL

[@joycedigitaldiary]

The seller is ready for war 😩

[@msaor7782]

I had never thought about the great influence of Spanish culture in Filipino cuisine, it is amazing to see dishes that are exactly the same as the ones we make here! 😮😮

[@jcgelacio3873]

Your great great great great-grandpops lived here for around 400 years so yeah. ☺️

[@GrimYak]

We were under Spanish rule for 333 years, even longer than Mexico. It's a miracle we didnt fully embraced Spanish as a language just like what Mexico did. My guess is that during our occupation Spanish wasnt taught to the Indios. Filipino food is a melting pot of cultures mostly spanish and chinese influences mixed with native cooking styles.

[@msaor7782]

@@GrimYak Spanish was the first official and unitary language of the Philippines, from the arrival of the Spanish in 1565 until the second half of the 20th century, that’s what I was taught in school but I don’t know, maybe it was only spoken by the elite? I know for sure that tagalog have spanish words in it 🤷🏻‍♀️

[@romanr.301]

If you think that’s great, wait until you learn about the indigenous cultural elements of the Philippines, which deserve just as much recognition but that are so often overlooked.

[@roseanntano2600]

​@@msaor7782you're correct.

[@AngryKittens]

If that's pure calamansi juice, you normally add sugar to it to taste. Calamansi on it's own is quite sour. Drinking it on its own with no sugar is only done when you're sick with cold or a cough (in those cases, the calamansi juice is also usually mixed with hot water).

[@gsagabaen]

Or maybe delute it in water and ice if the juice is concentrated.

[@kahellehak933]

Instead of sugar. They could also put honey

[@alfa3428]

That particular brand/drink is already diluted. She might not used to the tanginess of the calamansi yet 😀

[@heartears]

It said ready to use. So, I don't think think it's the pure/concentrated type.

[@gsagabaen]

Or Maybe she finds the juice too tangy for her liking.

[@mattheo321]

This is the episode I wish I was a part of, but I think the choices were very out of the box, but a great representation of the Filipino culture! Each of the dishes represented several regions of the country, as well as many of the influences from the Philippines' many colonizers. However, I did notice something that I was confused by (because I've been seeing it quite often recently)--The Filipino flag was flipped. The colors of the flag have very significant meanings, so does its orientation: when the blue is above the red, that means that the country is at a time of peace, and it is flipped during war-time. Now, I'm questioning the integrity of Bilao as an authentic Pinoy restaurant, because if the flag came with their food, that's something they should've known. Knit-picky, as it seems, but it's of national importance, so I thought I'd just point it out.

[@Marziamoin]

I think u are right… it was good to know this.

[@jccapistrano13]

Timestamp?

[@mattheo321]

@@jccapistrano13 I noticed it at 0:12 first, then all the times the flag was shown after that. Lol

[@jccapistrano13]

@@mattheo321 Yeah, I also spotted it many times when I replayed it.

[@ArchieS-id8lf]

I'm guessing the owners are FilAms who were raised in the US and not too well versed in the significance of the directions of the flag. Best to just send them a gentle reminder of this error. And I agree, the food options are not the most popular, I would probably order her Tocilog instead of Bangsilog for breakfast, I agree w the menudo as that's a carinderia favourite , the munggo for me is just a side order to most dishes. But I respect everyone's personal preferences.

[@ghw7192]

One of the many great things about living in the Philippines was the food! Fantastic! Ok, the San Miguel beer was also a treat!

[@jevanllewclovis996]

Fun fact about Binagoongan, it can last for about a week actually! My mother would make a huuuuge batch of them on a Sunday, then we have them for the week (with different pairings, sometimes with fried egg, or fried eggplants, mixed in another dish, shredded and put into lumpia, in an omelette, etc.) and the flavor just keeps getting better every day. It's literally one of the perfect dishes (other than adobo) that are long-lasting and helps us save money on pork. Also, ginisang monggo is my comfort dish! Thank you for this!

[@rysupastar718]

Actually most of our food is made to have an extended shelf life. Including the traditional adobo. Also our Tocino.

[@DamionAlexander]

@@rysupastar718 Absolutely right.

[@aceatnight]

if done in a specific way binagoongan can last weeeeeks

[@moncai5433]

Love your channel... and the honesty reviewing all types of food...not just filipino cuisine but around the globe... much ❤️ from filipino 🇵🇭 canandians 🇨🇦

[@cuearesty]

Finally, a mention for things that are not adobo or lumpia!!! *yay, pinakbet!!! GINISANG MUNGGO!!!!* I mean, lumpia and adobe's good, but Filipinos who haven't been to the Philippines overhyped it to death. Also, yeah... ampalaya is an acquired taste, and I love it so much. Not everyone gets it. I have a dish that is just straight up bittergourd and some meat.

[@krissykriss328]

I love your username! 😊

[@Kuyabakas]

Yes. I hated bittergourd when I was a kid but I super love it now. I do not like it if it is not bitter.

[@jimininakyeopta5323]

@@Kuyabakas saaame

[@AllTheArtsy]

Dude ampalaya is the shit. Only real ones know 😅

[@revinaque1342]

It's okay! I'm Filipino, and I don't like bitter gourd either 😅 It has a nice vegetal flavor at first, kind of like asparagus, but then the bitterness kicks in and it's completely overwhelming. But you can pick the bitter gourd out of the pinakbet, and just eat everything else!

[@lizg2175]

My college roommate was Filipino and the one time I visited her home I was blown away by her mom's cooking (esp. A really delicious squid dish). I've been curious about Filipino cuisine ever since. Any recommendations for a menudo recipe??

[@jengonzales502]

Hi! Panlasang Pinoy is a good source of delicious filipino recipe in KZbin. He has menudo recipes uploaded. Hope it can help. 🙂

[@lizg2175]

@@jengonzales502 Awesome! Thanks!

[@Vi6ration]

Foxy Folksy is a newer KZbin channel that has great visuals. I also like Kuya Ferns for wok-based techniques. I think Kuya Ferns Menudo is the proper way but you need some wok skills.

[@lizg2175]

@@Vi6ration Great! Thanks!

[@sai8995]

Kuya Fern has really easy recipes :)

[@Gemini_mind]

You should meet a Filipino who knows how to take the bitterness out of a bitter gourd. The best way I think is to slice it thinly, sprinkle with salt, leave for 30 mins, rinse it then wrap it in a cheese cloth then wring the water out.

[@devonhines1119]

I feel like I manifested this - I almost ordered some Filipino food this weekend but didn’t know what to try or where to start 😵‍💫 thank you Beryl and featured friends!

[@rachelchua9699]

I would also like to recommend caldereta. It's also a tomato based stew but the meat chunks are larger. The sauce is a bit different from menudo.

[@chelseal8448]

@@rachelchua9699 My hot take: beef caldereta > pork menudo !!

[@mattheo321]

@@chelseal8448 I second this! 🙊

[@Shareboo]

I’m excited for you to try Filipino foods out! Just remember that many of the foods you saw are made to be eaten with rice, as rice is the main meal and other foods or ulam help flavor it in different ways. My tip for you since Beryl had to hold the plate up, is to use a fork and spoon. Spoon a lil ulam onto the rice, use the fork to heap it onto and mix it up for a perfect bite. You can use the fork and spoon to cut/chop up the ulam more, which I do when I’ve eaten bitter melon and pork together on the rice. A little bitter melon goes along way and I can it it when it’s in tiny pieces Lol

[@devonhines1119]

@@Shareboo no problems there - I love rice 🍚😋

[@josephhermesdelacruz5094]

great content! if your bitter gourd does not taste good, you're not doing it right. cooking ampalaya well is the benchmark for good Filipino cooking.

[@vsailorsv]

I've never had Filipino food but as a LatinX there is such a sense of familiarity and home to all of the dishes I have seen people try. One day I will find a restaurant near me and now I have some ideas on what to order. Thanks as always, Beryl! 🤗

[@ThisIsNotAhnJieRen]

Maybe because the Philippines was a former Spanish colony and was ruled under Mexico, so a lot of latin american influences were shipped to us. Some might say that the Philippines is like the lost Asian primo of the latin americans 😆

[@priscillad8]

colonization I guess

[@vsailorsv]

@@ThisIsNotAhnJieRen That would make a lot of sense. I knew there were similarities in culture but I guess I never thought of that. Guatemala (where my mom is from) was under Spanish rule as well. Central America and the Phillipines share a lot of ingredients due to regional climate as well. Hola Primo lol 😆 💙

[@vikramaditya6812]

@@vsailorsv Filipino culture is a syncresis of Austronesian and Spanish culture.

[@juanwick523]

LatinX😂. What a joke. Woke word created by leftist degenerates.

[@ChristeneDelacruz2014]

Munggo stew is an underrated dish and I crave it when I'm sick or stressed out.

[@erickamorillo7164]

Munggo with lechon kawali is next level

[@ChristeneDelacruz2014]

@@erickamorillo7164 yes!

[@richardpatterson432]

Lol you should call this series, "I'll have what they're having!" I love the concept.

[@steepyt]

Try using couple spoons of pure calamansi juice as alternative for lemon/lime when you try seasoning or marinating your dishes, regardless if not filipino food 👌

[@its4ginas]

Really enjoyed your video. Normally when you see people try Filipino food on KZbin, it is the more mainstream dishes like adobo, pancit, sisig, or Lumpia. This was very new and refreshing!

[@paulenne2024]

Good job 😍asking Filipinos regarding dishes to order 👍. *The shrimp taste is called shrimp paste or bagoong. Menudo is a great dish- my dad makes them with chickpeas along with potatoes. Calamansi juice is good as well. Mongo bean dish is awesome as well, bitter melon( ampalaya) is actually good for you. Turon(bananas with jackfruit) yummy. If you are figuring out what else to try-- kakanin, palabok, laing (taro leaves with coconut milk and shrimp paste), for dessert ube(taro) halaya & mixed hot ginatan (hot)

[@jdcandres]

Milkfish has a LOT of bones. So when they marinade it, the debone it first. That fish is delicious but a pain to eat especially then the bone got stuck in your throat.

[@madeofcastiron]

choking on milkfish bones is basically like a childhood core memory

[@jdcandres]

@@madeofcastiron right, right!

[@eugenelorenzo8675]

And Filipinos have perfected the art of deboning bangus that fish vendors in the market could easily debone a piece at lightning speed right in front of you. Witnessing that is a childhood core memory for us Filipinos, too :)

[@GKFF9872]

The hallmark of Filipino food is umami and balance. You’re inspiring me to trek out to jersey and head to the Asian market to find ingredients so I can recreate this stuff.

[@margaritacardozo2665]

Hi Beryl - lovin' the series! I suggest doing "authentic" Chinese (northern or southern? up to you) since many people outside of China assume "authentic" Chinese food is "orange chicken, duck sauce, etc" so it would be a great educational opportunity for subscribers + inspire people to try something different :)

[@rzmanilaninja]

Thats right. Here in the philippines, we have the oldest china town and orange chicken aint popular. We have the other chinese cuisines... The good stuff

[@rafa6222]

In Binondo, we have some Fujian cuisine...as it was around maybe 50 to 70 years ago?

[@gabrielcubar5372]

Great job on the choice of dishes. I recommend trying some filipino dishes that have more provincial roots next time, such as bamboo shoots in coco cream, heart of palm lumpia, adobong pata, etc

[@liahgmz]

i'm filipino, born and raised, but even i haven't gotten around to liking bittergourd! i always pick it out of my pinakbet and monggo or i ask my mom to leave it out when she cooks!

[@disseria]

Me, too! My siblings like it, but I never developed a taste for it

[@cynderhazelworth4467]

I am Indian, so I am all about food. Indians also have loads of bitter-gourd recipes. However, I can't like bitter-gourd no matter how much I try. It is the only vegetable that I can't/won't eat.

[@johng.7778]

Is it bitter? try asking her to soak it in saltwater/water first before adding it

[@GrimYak]

I think there is a way to cook it without it being too bitter. My mom makes a great bitter gourd with egg and it tastes good. ill have to ask her how she does it.

[@edgarebro1228]

Hi Beryl you have to try these long list of Filipino Food starting from AMAZING SOUP BACHOY (pork-chicken-beef noddle soup) - BEEF MAMI (beef soup w/ noodle) - BULALO (beef bone marrow stew) - CALLOS (beef tripe tomato sauce) - CHICKEN MAMI (chicken soup w/ noodle) - CHICKEN SOPAS (chicken soup w/ shell macaroni) - DINIGNDING (vegetable bagoong soup) - ESTOFADO (stewed meat) - LAUYA (pork knuckles stew) - MAIS SOUP w/ MALUNGGAY (corned-horse radish soup) - MISWA SOUP with PATOLA (thin rice noodle with gourd) - NILAGANG BAKA (beef-stew) - NILAGANG BABOY (pork stew) - PANCIT MOLO (wonton soup) - PORK MAMI (thicked noddle soup with pork) - SINIGANG NA BABOY (pork tamarind soup) - SINIGANG NA BAKA (beef tamarind soup) - SINIGANG NA BANGUS (milkfish tamarind soup) - SINIGANG NA HIPON (shrimp tamarind soup) - SOPAS (elbow macaroni chicken/pork soup) - TINOLANG MANOK (chicken ginger soup) the trips

[@Flareontoast]

YOU'RE TELLING ME A GARLIC FRIED THIS RICE

[@shalimargeil4389]

This is why I love Beryl! She doesn’t shy away from food. She loves to explore! You’re a perfect foodtrip buddy! 😍🥰

[@eyam04]

Lets do an African country next? Any one of them! Their food looks soooooo good but I don't have anyone to explain it to me 😔 I'll literally order whatever you get in your video!!

[@maeannengo4908]

Nigerian Food please

[@mattheo321]

This is an awesome idea!

[@AS-jo8qh]

Ethiopian food looks fascinating

[@ju-shi-san]

@@AS-jo8qh I was coming to the comments to suggest Ethiopian food, it's so good! You really can't go wrong with ordering, it's all tasty!

[@kyrios0028]

#Entitled

[@alpineassault]

Kudos for taking bites of the ulam + rice together & not doing it independently. Eating it that way gives the complete experience because the rice just balances everything out.

[@KLWilsonUS]

I was confused at first when you said menudo and then showed a picture of the dish. I am in Texas and I am used to seeing the Mexican dish menudo, of which I am not a fan. This one looks delicious.

[@karlsolano59]

I hope you get to try the Filipino version. I think you'll like it :)

[@ThisIsNotAhnJieRen]

Filipino menudo is a tomato based stew with diced pork meat and fat, some diced pork liver, diced carrots, peas, diced potatoes, (some add the optional raisins for a little sweet kick).

[@zackdkwik]

most Filipino food is intended to be eaten with rice, that is why the dishes on their own are seasoned strongly. The rice balance or softens the strong flavors. Tip: if the dish is too salty/sour/sweet/spicy, just add more rice on your spoon to water down the strong flavor.

[@patatas1900s]

Ginisang munggo is typically cooked on Fridays and served with fried fish (daing, usually). Friday is "Munggo Day" in the Philippines. 😅

[@DonaldJohnNakar]

I prefer mine with GG i stead of daing.

[@snowprince24]

@@DonaldJohnNakar Fish tinapa for me! 😄

[@Kuyabakas]

This! That is why I find it strange that she only paired with rice. That was a strange recommendation. That is a very sad meal.

[@pamelamarialuciagutierrez9564]

Yes friday food!

[@darkseraph84]

It's good that you have tried versions of the dishes that is closer to what Filipinos have at home

[@lsmithgoose]

Oooh! Given me some new ideas of things to try. I every so often pick a country and make food for my partner and my brother, I pick a more accessible dish and one less. So we had Adobo and Pork Binagoongan (and my Buko Pie was a failure cause my ratios were wrong). I totally agree with what you said about Pork Binagoongan Theres loads of cuisines we've tried, we usually find some keepers and move on, but Filipino food I just found so many recipes I really wanted to try! Inspired me to go back!

[@pyrokatarina]

always make sure to pair the dishes with plain rice, as they have a strong flavor added to them. 😋

[@lsmithgoose]

@@pyrokatarina good advise! Thats what I did but was wondering if I shouldve tried the garlic fried rice! Thank you! We would love garlic fried rice but I wanted the Adobo and Binagoongan to be the stars of the show and they were ^_^ Loved them both! I am going to see my dad in Bulgaria this weekend and will make Adobo for him! 😍 he cant get very specialist ingredients where he is so I cant make the binagoongan but I know he would love it. I am going to have to try every Filipini breakfast (I made Taho at home), and Menudo among so much more! ❤ I am in the UK and its all very "new" for us. We rarely eat British beige boring food, mostly other cuisines but I realised there were gaps for us! The food is some of my favourite I have tried!

[@pyrokatarina]

@@lsmithgoose Oh how lovely! Yes, garlic fried rice is a good pair too, but it's usally paired with fried foods and very ideal for breakfast. Thanks for trying out our cuisine! And goodluck to your cooking journey😊

[@jpespinosa4539]

Try making Silvanas

[@edgarebro1228]

DESSERT ACHARA (papaya pickled) - KUTSINTA (sticky rice cake) - HALAYANG UBE (purple yam jam) - LATIK (coconut curd) - LECHE FLAN (caramelize custard cake) - MACAPUNO (soft fleshy coconut meat) - MINATAMIS NA KUNDOL (sweetened wintermelon) - NATA DE COCO (heavy syrup-coconut gel) - PASTILLAS DE LANGKA (milk-creamed jackfruit) - PASTILLAS DE LECHE (milked creamed pastries) - PASTILLAS DE UBE (milked-cream purple yam) - POLVORON (toasted flour milk)

[@scee8260]

Hi, Beryl! I just wanted to say that I got your post card art after recently joining the patreon. Thank you for including last month's artist. I love the little landscape. It reminds me of playing in the creek at twilight and fighting off mosquitoes

[@BerylShereshewsky]

Awww yay!!!!

[@ecilatnecniv]

@@BerylShereshewsky roby rosa, ricky martin, charlie, are the three most popular members of menudo... 🤣🤣🤣 it's the other way around for me, tho! i remember menudo whenever they performed on tv.. they stayed for a long time here in the PH..

[@TheTempest73]

There's a way to make the bittergourd taste less bitter or even not bitter. My mom, taught me to slice them up thin and wash them after -it works.

[@Couryielle]

Ooh I've never heard it called dasilog before, I've only ever encountered it as daingsilog 😅 and I love how you mentioned several times that the dishes go so well with rice because that's really how our food has always been meant to be!! When the Spanish first stepped foot on our islands 500 years ago they wrote in their journals/travel records how our food is "too salty", but it's really because they likely just ate it straight without rice 😂

[@denniszenanywhere]

Well since silog means was just an invented word, I am always for shorter words, like dasilog and is easier for non Filipinos to say. We need to learn how to make it easy to communicate our food to the world. We Filipinos are not the only ones eating Filipino food.

[@Couryielle]

@@denniszenanywhere That's true but as a counter point, why should we adjust our language just for the purpose of marketing our food to the world? Would you also ask other cultures to change their food names (invented or otherwise) just to make it easier for foreigners to pronounce? I mean if it's called dasilog somewhere else and I just happened to never encounter it before, there's absolutely nothing wrong with that! But I don't think there's a "need" to shorten it just to accommodate non-Filipinos when "daingsilog" is what is more well-known to the average Filipino, whom the food should primarily be for in the first place

[@Fayery_Random_YT]

for us it's bangsilog

[@karloraras8631]

@@Couryielle points to you my guy. It'll be a full experience when they fully emersed themselves to our culture and they might thank us for staying authentic with what our foods have to offer.

[@denniszenanywhere]

@@Couryielle this is why the Philippines will always fall behind majority of the countries. For example while Koreans are making sure that they they have English titles to their song, shows and movies to reach a global audience, Filipinos will remain local in their mindset, not thinking that they can do both - communicate in Tagalog and English. Being unbending and regionalistic will keep ph from going global.

[@icemanrunning777]

Preparation tip on Bitter Gourd: Like Kimchi, once the Bitter Gourd or Ampalaya strips have been cut, put rock salt on your hand and mash-by-hand to reduce the bitterness of the vegetable. Set aside after 10-15 minutes. Wash under water quickly then cook. This will help you enjoy the vegetable and get proper nutrition. Recommended for kids and adventure-eating adults.

[@mo5407]

I love filipino food! I try to go often to Jackson Heights, Woodside and Elmhurst with my friend - who is filipina to try everything! 😉

[@KingEllezner]

You know, I really appreciate you trying out the everyday foods that is served in every household in the Philippines especially the Pinakbet. I love how you don't show any disgust when trying the food but shows interest instead, I love love love it!

[@u140550]

Yes!!!!!! As a Filipino Asian, I’m so excited!!! Also thank you for saying that it’s more than adobo, and halo halo!! Also next time you try Filipino food, you should eat with spoon; and fork. You can tear the fish up!! We have more for you to try!!!

[@romanr.301]

What other Filipinos are there besides “Filipino Asians?” The Philippines is pretty unambiguously in Asia.

[@u140550]

@@romanr.301 are you Filipino? We are Asian, but the reason I say Filipino Asian is due to people mistaking us for not. It’s not necessarily unambiguous, but why do you think so; we aren’t unclear.

[@skittles2]

​@@u140550 Dude's got a point. This is my first time reading "Filipino Asian" lol. It's not for us to clarify where we are in the world. Basic geography should be taught in school.

[@jmd4449]

Hi Beryl. Just some tip with Filipino vegetables, you won't be able to taste the overall difference of its delicious taste if you pick out each separately. Like pinakbet, you have to eat the vegetables all together not separately. I mean, scoop with your spoon and whatever gets on it just take it and you'll be amazed at the overall taste. The reason you can't like bitter gourd in it is because you ate it separately. If Filipinos eat that way, I think 85 to 90% of us won't eat it too.

[@noone5014]

There are many Filipino dishes you must try depending on the region of the Philippines. Each has its own unique flavor to it.

[@The_Conspiracy_Analyst]

Asocena #1, Rice Field Rat #2, Camaru #3

[@quackDquack]

Hello Beryl! Eating calamansi juice with those dishes and other Filipino is a great idea. Filipinos love their pork, and many dishes are also naturally salty and savory. The sourness of the calamansi juice (or any citrus juice for that matter) cuts through the greasiness of pork, and its sweetness complements the saltiness well for a very satisfying sense of taste. I grew through my elementary and high school years always having a chilled citrus juice in my meals (I always have two or three bottles of juice in our refrigerator chilling and refill them everytime so I always have them for myself hahaha. Thank you for your appreciation and more power to your channel.

[@phoeberaymond8781]

I drink my coffee black so naturally I thought I'd like bitter gourd and I was right so I'm looking forward to trying all of these dishes! I think it's cool that you're honest about what you like and don't like without being rude though.

[@nunyabiznes33]

I drink my coffee black too but I still never got used to the taste of bitter gourd.

[@danzpax1111]

Filipino stew family : menudo (pork), mechado (beef), caldereta (beef), afritada (chicken). My mom makes the best caldereta because it depends on the kind of cheese they use. Mom uses grated queso de bola. Enjoy!

[@robertanthonybermudez5545]

Calderita is goat meat. Beef is just improvisation

[@barneyDcaller]

Thank you for tasting and enjoying Filipino dishes.

[@meredithchandler73]

Filipinos either eat with their hands or with a spoon (right hand) and fork (left hand). The fork holds the food in place and we use the spoon to tear the food apart. And then you use the fork to load up your spoon with the perfect bite.

[@miket4560]

Nice Beryl. I love Philippino food. So unique. I always grill extra fish for the next morning. I just break it up and scramble with eggs. A little pico on top and fresh tomatoes on the side and I'm ready to start a day. Thanks Beryl, you are so charming and your passion for yummy food rivals my own. Cheers 🇨🇦

[@josh2605]

When you cook bitter gourd just soaked it in the water with salt or mixed the gourd with salt after you cut thinly and rinse it with water it will reduce the bitterness of the gourd.

[@raymonortiz3084]

Hi Beryl! You surprised me with trying other Filipino foods today. So happy you loved them all. And don't worry. I've been separating that bitter gourd from my food for decades. And then one day... I loved it! It was really strange. Lol! 😄😄😄

[@ceemohw-qn3km]

@4:36 the bitter gourd was probably not soaked in the warm saltwater mixture that's why it still was bitter. And it was slightly thick. It was maybe meant to offset the saltiness of the bagoong. Nothing wrong with not liking bitter gourd, Beryl. But if you want to try a different ampalaya dish, maybe you can have it like papaya atchara (pickled papaya) served alongside your favorite silog dish. The ampalaya though must be sliced thinly and don't forget to soak the ampalaya in the warm saltwater mixture for at least 5 minutes or longer then squeeze it under running tap water.

[@coldfish2000]

I hate bittergourd too! Well almost all veggies actually. I laughed when I saw it in the Munggo 😂 It was following you around! Maybe this restaurant doesn't do the hidden technique for bitter gourd. Some cooks in the Philippines soak it in water and salt so the bitterness will be lessened but some people do love the bitterness of it!

[@92spice18]

Would love to see this as a series. Caribbean food is also very diverse. I would suggest the atypical meals (Saltfish and provisions, Grenadian Oildown can be purchased in Brooklyn, Pelau, Haitian black rice) the list goes on.

[@lynnscott4729]

I love that you're doing Filipino food! I did have to laugh when you were eating the breakfast dish. I don't know if you've heard Jo Koy's joke about it...he says that Filipino breakfast is just last night's dinner with an egg.😂😊

[@fedsme]

plus the mongbean and bagoong bit of jokoy

[@z...03]

Jo koy is a disgrace to the Filipino community.

[@GrimYak]

@@z...03 how so? id love to get your thoughts on this.

[@itszxamii]

there's a technique so that bitter gourd will not be so bitter. cut them into thin slices and soak it in water with salt for 10 mins possibly then do the "massage technique" and drain. wash them with water again then that's it. it's how my grandma does it so my siblings will eat it. hihi

[@johnnytsunami420]

Glad you liked fermented shrimp paste! It's among my favorite underrated ingredients and is so tasty. The smell is not for some people but it makes me hungry!

[@tvtvhan4001]

You can soak the bitter gourd in water with salt in 30 mins and after that wash it 3 times with salt. It's gonna taste good.

[@gen-geh2288]

BERYL!! I'm glad that you liked the Pork Binagoongan! This is a dish that I really love (even though I hate Bagoong on its own HAHA) because the flavors (the umami) brought by the bagoong elevates the dish so much! The boiling (or braising?) process really does wonders. If you loved the Pork Binagoongan, I think you'll love Binagoongang Talong (Eggplant). I remember having it once and it changed my perception regarding eggplants (since I'm not the type that actively seeks it). The umami that the bagoong gives really makes these dishes stand out. Hoping that a day will come where you'll be able to eat that (and of course, with rice, sinangag if you can!)

[@napzterravina4160]

Turon is really amazing if it's freshly cooked... gives that crunch from the wrapper

[@themeltedchocolate]

This was such a fun episode, I love this series. I'd love to see you do a video on a balkan country, or maybe central Europe, or Scandinavia, basically a place in Europe that's not super overdone, such as France or Italy

[@natelucero9760]

There's a way to lessen the bitter taste of bitter gourd. Soak the pre-sliced bitter gourd n water with salt for 10 mins. Rinse it once then you're good to cook.

[@patrickchilds9620]

Good pinakbet is hard to beat. Like mine a bit more simmered than the one presented here. Also in Hawaii it is common to have some small pieces of pork, sparingly, stewing with the vegetables for added flavor.

[@spiralations7304]

Are there any Filipino restaurants u recommend in Oahu?

[@patrickchilds9620]

@@spiralations7304 My go-to place was Bautista's, however most people like Elena and Max's (which is a bit up scale). The Golden Coin is a buffet style at Keamoku Walmart, right next to Ala Moana shopping center that is cheap and popular.

[@spiralations7304]

@@patrickchilds9620 thank uu🙏

[@talkaboutrandon7870]

I don't mind eating bitter gourd, its my favorite vegetable but my mom washes them 3 times in a salt water just to lessen the bitterness. She usually does that especially when we serve it to our visitors, but I don't. Aside from Ginisang Ampalaya, Paksiw is my top dish. Lots and lots of egg plant and bitter groud is heaven for me.

[@mommachef4744]

Another great episode! Keep em coming Beryl 🍽❤

[@marlulubjo6362]

Bitter gourd or ampalaya in tagalog is very nutritious vegie, bitter gourd is rich in iron & vitamin C, if u have anemia or low red blood count, bitter gourd vegie & leaves are d best food for anemia because it has healing properties for anemia

[@reymundalagos9889]

Pork Binagoongan is such a great choice! But weird, no one’s arguing about what’s the best Silog meal. 😅

[@oxoelfoxo]

all silogs are the best depending on what you feel like eating at the moment! i must admit my go-tos are usually daingsilog or tapsilog (tapa---dried beef)

[@cryptomaniac7655]

tapsilog all the way

[@RaM1MaR]

Tapsilog is TOPS! i'm surprised the restaurant didn't include a side of Filipino trinity/salsa (w/ spicy vinegar) for the dasilog..

[@notsocube8452]

Tapsilogggg!!! Also known as superior silog

[@bravemedia5602]

Tinapa is the best almusal with egg and tocino and champorado with tuyo on top

[@debcirujales]

funny how all of these dishes are in our rotation every week. just had menudo last thursday, munggo yesterday, dasilog this morning and pork binagoongan tomorrow! also, turon is my absolute fave streetfood. ❤ also making pork bin

[@chonasaur]

Menudo is at the top of my most fave "ulam" (viand) dishes! So delighted to see you like it as well!

[@hershefesaloma7022]

Haaaa! First comment 🥰 Immediately clicked when I read *FILIPINO*🇵🇭🇵🇭🇵🇭

[@leoshoma1116]

Pork binagoongan is pork concocted in cocomilk with shrimp paste.. they usually use beans in it... but if not available any vegetable will do

[@lisahinton9682]

I laughed out loud at the "The bitter gourd tried to get on my spoon, but I said 'No!'" Oh, my gosh, that just cracked me up! Keep trying with the bitter gourd. Just as coffee has a bitter component, but is delicious when combined with milk, sugar, etc., so can bitter gourd be delicious when cut up rather small, and eaten with other things. (I am not a fan, either, of straight up bitter gourd as the featured star of a recipe, but I've come to quite like it when combined with mung beans, spices, onions, meat broth, and pretty slivers of red onions atop.) Thanks, Beryl. Thoroughly enjoyed this start to my day.

[@akankshapatwari4167]

My mother would scrape of the bitter gourd spikes and then marinate it with salt and turmeric for an hour. Then squeeze out all the water. Then she would cook it with tamarind and jaggery.

[@lisahinton9682]

@@akankshapatwari4167 Yes, those spikey bits apparently are more intensely bitter. I forgot to mention that part, about scraping them off. Good point. And your mom's recipe sounds wonderful! I'd definitely try it.

[@akankshapatwari4167]

@@lisahinton9682 My mother added spices like roasted coriander and cumin powder. She also added a bit of red chilli powder and saute the gourd in oil which had mustard seeds, cumin seeds and curry leaves. When the veggie become shiny with oil and slightly softened then she would add tamarind water. She would let the gourd cook in the water and reduce it. She added jaggery and roasted peanut powder and switch off the flame. The result was sour, sweet, spicy vegetable.

[@MiSam11]

Anyone noticed that the Philippine flag is upside down in the first part of the vid? For context: When the red is above the blue part, it means the country is at war. I hope this clears everything out! Glad that you have this video sharing our cuisine, Beryl!

[@alberty7865]

Oh no, they didn’t order sinigang! Please try it someday. It’s a sour soup (using tamarind) with milkfish or pork. Perfect for rainy and cold days!

[@abnoygurl]

It's great that you were able to try the unique dishes and not only the mainstream ones. A lot of this dishes have different flavors and variations depending on the places and ingredients.

[@emilyb49]

Hey Beryl, I just needed to try to make garlic fried rice after this. I finally did. I ended up adding soy sauce and pork floss (which I have thanks to you) and thought you'd like the heads up that it's good.

[@hirockblinkmonstiez]

most filipino dish is made in mind to be eaten with white rice. so whatever filipino stew/dish you order make sure you have white rice to accompany it. its just the perfect blend of taste.

[@lisam9233]

Yummy episode! So great that you’ve focused on diverse Asian cuisines so far… how about exploring South or Central American cuisines next? Or European… or African? Maybe you’ll be exploring the whole world of delivery, since I know you can just about anything delivered in NYC. I miss living in NY 🫤

[@Esther-oz4ts]

It’ll definitely be interesting for Beryl to explore more cultures but I just want to point out that for this series, the only East Asian country she’s covered is Korea! Thailand, India and the Philippines are in Asia but not East Asia.

[@lisam9233]

@@Esther-oz4ts Thanks for the correction. I meant to say “Asian”… not sure how “East” got into that sentence. Fixed now.

[@surfcaster]

the bitter gourd in the monggo is what you shouldve tried. its cut thinner and good places usually rub/squeeze them in salt. the bitter gourd will usually look beat up. i say 95-99% bitterness is gone. theyre one of my favorite food growing up