Cooking Filipino Food For My British Family! (First Time Trying Adobo, Sinigang & Turon)

Hello guys, welcome back to another video. Today we are firstly starting off this vlog in the car on the way to the shops because we've got some ingredients to buy for something special happening tonight. We are fully into the festive swing of things into December. Let us know in the comments, what date did you put your Christmas tree up this year? Or is it still up from last year? Be honest. Just be honest with us. Tell us the truth. No, no one does that. I reckon there's one person in the comments who still has their tree up. If you do that, comment below right now because I wanna speak to you. I wanna see what other things you do in your life. That would be wild. So yeah, comment below if your tree's up and if it is up, when did you put it up? And if it's not up, when are you planning to put your tree up if you are gonna have a tree this year? Yeah, so we've just come up to Waitrose. The car is full of rubbish again for the tip. The renovations are sort of slowly coming to a close. Things are finishing off, which is very exciting. It's very busy. It's like school run time. I think we've done this really badly. I don't think we've planned this very well. It's incredibly busy here right now, but it's okay, it's all good. We have got my dad and stepmom coming round for dinner this evening and we're gonna be cooking them their first ever taste of Filipino food. They've never been to the Philippines. I believe they've never tried any food from the Philippines and we just said, do you wanna come round for dinner? And they said, yes. I said, how about I cook you some Filipino food because they know we spent so much time there and I think it's a nice thing to just be able to share that with family and it's just gonna be a nice sort of way to share with them what we've, I was gonna say gone through, to share with them our experiences. And the best way to, through food basically. We also said in the vlog the other day if we could start doing more cooking videos now. We've got a kitchen, which means we kind of can start having people round for dinner and things like that, which is nice and a lot of you in the comments said, why don't you try cooking some Filipino food for your family? So it's gonna be interesting to see their reactions, especially with one of the dishes. One of the things we're gonna cook, or Lucy's, actually maybe I should help. No, I'll film it. I'll just be the cameraman. We're gonna make sinigang, which is a unique taste, isn't it? It's a unique flavor profile with the sourness. I wouldn't be surprised if there's- I can't wait to see their reaction. I wouldn't be surprised if there's people out there that, I think it's a bit of an acquired taste. I wouldn't be surprised if someone said it's not for me. Yeah, they might not like it, we don't know. Because it's so unusual. Like, I absolutely love it. It's probably one of our, both of our favorite Filipino dishes, but I can understand why someone might, who's never had food like that, be like, ooh, that's really kind of hard to get used to. Like, it's such a, I can't even describe it. It's sour, but not in the way of like a lemon being sour. Yeah. It's so hard to explain it. If you don't know, it's a soup. Yeah. With loads of vegetables in, sometimes pork, sometimes shrimp, and it's like a water-based soup. Like a- Like a broth. Like a broth, but with a ton of vegetables, a ton of flavor. Have it with rice, delicious. Yeah, it's really good, but I'm just interested to see their first mouthful of sinigang. That's my most thing I'm looking forward to today, because it's so sour. And I know it kind of looks like we're coming out at nighttime. It's dark, it's gray, it's dingy today for the weather check, but it is only 3 p.m. This is England. Yeah, this is England in the winter. This is 3 p.m. Looks like about 7 or 8 p.m. to me. I get this thing where I find it really hard to be motivated after it gets dark, and it's dark by 4. Today's weather check, I'm afraid, 0.4 out of 10. Did you hear that? 0.4. It started with a zero. I hate this weather. So a quick hint on the dessert that we could be making this evening. Filipino dessert. Comment below if you can guess. I don't need ripe bananas. No, you need just a- We need ready bananas. These are all, like, ripen at home. But there's not even the right kind. Oh, what? Yeah, no, there won't be. That's the thing. We are doing our best here to get the correct ingredients, because it's not going to be exact to what we would do in Manila, but we're doing it as close as possible. Not happy with the bananas yet? The ones that are, like, on their way to- They look good. They're yellow enough. Yeah, but then we don't get- They'll be sweet. Yeah, we are reusing them today. Not part of tonight's meal, but we have been eating a lot of blueberries recently. I read about so many benefits of eating blueberries. So we have one aisle in this supermarket that is World Cuisine, and they have, like, an Asian section. It's not really all the end of those, is it? No, I don't think they have Filipino specifically. We're looking for- Lumpia wrappers. Yeah, lumpia wrappers. Probably more like these spring roll wrappers is what we'd get here. True, they must do it. Oh, we did see- It was here somewhere the other day we saw calamansi juice, didn't we? Do you remember? We should make calamansi lemonade. Is it there? Yeah. Manzi. Yeah, look at that. Calamansi juice. Okay, let's get that. But check out the price. That's ridiculous. Four pounds. So small as well. Look how they spell it. They do it like two separate words. Yeah, how funny. Do you know how to make calamansi lemonade? Just with sparkling water or something? Probably with lemonade, isn't it, normally? I don't know, I'll have to look up a recipe. We'll look it up. Quickly Googling a calamansi lemonade recipe. Water, syrup, ice. Oh, we need some syrup. I want to make it sparkling, I think. Yeah, yeah, definitely sparkling. Next dilemma, trying to find the right vinegar for the chicken adobo that we're going to make. You would think it would be easy, but they don't seem to have the most standard white vinegar here. They have white wine vinegar and they have distilled malt vinegar, but we just need white vinegar. Might be a very interesting tasting adobo. Okay, we're doing it. We think this is going to be similar enough. It's not the same. We hope it's going to be good enough. Apparently it's more mild and sweet, so I'll just add a bit more. So if it's mild, I'll add a bit more. Yeah, okay. Ooh, this could be interesting. ♪ Hold up, I am on my way, I'm in motion ♪ ♪ Let's go to the ocean, yeah, let's go outside ♪ So kind of made two mistakes. One, three mistakes, really. One, the ingredients are not perfect. We will show you what we mean. It could be quite funny making this this evening. Mistake number two, we have a full boot and I didn't think about that before coming out. Step number three, we put all the shopping in one bag, which is super heavy. This is going to be interesting. It's just going to have to go on top. Yeah, that'd be rim. I think it'd be okay. You have to just like flip it in. I don't know. Yeah, it's going to be pretty difficult because they were laughing at me at the checkout because it's so heavy. I have to do like a gym. Well. Do you want to pull the trolley away? Yeah, remind the people. That is so heavy. Never do that. We thought we'd be smart and use one big bag. Ooh, it's all falling. Look, look, look. Okay, okay, it's in. I actually do not know how I'm going to lift that into the house at the other end. Genuinely. Okay, I've started on the chicken adobo recipe. Where is it? I'm using this one from Yummy PH. Seems like a pretty standard adobo recipe. Nothing crazy. Just like the usual ingredients. I know a lot of them have different variations, but this is like the most simple one I could find. And I'm starting just by frying off some of the garlic with the crushed pepper in some oil. I'm going to add all the chicken just here. Then we've got some, possibly the wrong vinegar and the soy sauce. So I'm going to get this all sorted and I'll show you guys how it's looking in a sec. Now we tried our very, let me turn the extractor off so you can hear me. We tried our very best with the Sinigang ingredients. Vegetables here aren't the same. We couldn't find things like kangkong. So we tried to find replacements. We're using pea shoots. I've got no idea if this is going to work, but it's a leaf. It's got a little stem, like a stalk. It might work. Couldn't find white radish, so we've gone for baby pak choy. We've got an aubergine here, an eggplant. As you'd say in the Philippines, we couldn't find like silly peppers. We've got padron peppers, which I think could work well-ish. And then we've got some beans and tomatoes and some onions. So they're the only ones I'm confident in. The rest are just kind of makeshift. Smells good, you know? Does it smell really strong? Oh, it's got that garlic. Oh yeah, really good. The chicken's just in here simmering away a little bit. And I've got the garlic and the soy sauce and vinegar mix here ready to add to it in a second. Our guests are not here yet, but it's hard to cook and host at the same time. So Lucy's doing some prep in the kitchen first. I'm finishing off a little bit of editing work that we need to do. So I'm not just doing nothing. Before you all comment, George, why aren't you helping? Well, you're not helping me. I can stir if you want. It's all right, I'd rob you dinner. I'd really rob you dinner. So I'm currently feeling quite organized. I've got a drink station. I've got a starter station. I've got a main course station and I've got a dessert station here as well. Obviously, normally we would like want to have it all in one go. Like it's weird that we're breaking it up into starters and mains, isn't it? Normally this is the kind of food that you just want together. But we have only- This is our table. So we have this space. Basically, you couldn't have a bowl for soup and a plate for adobo on the same place, Matt. We have the huge worktop on the kitchen. So we can have all the food laid out. It can be like, help yourself to the soup and then we'll enjoy the soup. Wait, we've got a problem. What's the problem? We need rice with both. I thought you were going to say we need a waiter. Just cook a load of rice and keep it in a bowl. Cook all the rice and then just keep it in a bowl. But then it'll be cold by the time we get to mains. It won't because you mix it with the mains. Or I'll cook it all at the same time, not do starter and main, cook it all at the same time and then people can have soup and then come back up. Is that annoying? Dinner party logistics. I don't know. Yeah, sounds good. So here's the funny story of the food shop. We could not get lumpia wrappers or even spring roll wrappers or anything. So we have puff pastry, which is way, way thick. I mean, it's so thick. It's too thick. And also I thought there'd be loads, like loads of layers. Cause I thought when you make puff pastry, you layer, layer, layer, layer. But there's not. Oh my God, I think you have filo pastry maybe. Filo, would that have been better? They didn't have any, so it's fine. But yeah. I think we're going to have some chunky Tehran. What we're going to do is have one piece each, but a big thick piece. The pastry is going to puff up though. It's not going to be like, it's going to hopefully be crispy. I just need to make sure the pastry is cooked. Yeah, it's going to look interesting. It needs to cook much further through and the banana is going to take longer to cook. So I'm going to basically cut these in half, wrap the jackfruit and banana in one, and then we'll each have one huge Tehran. Sounds good. What can go wrong? And we have ice cream with it, so. Yeah, it'll be fine. And we have jackfruit. We can hang out on the beach without freezing. Yeah, isn't that amazing? In Christmas time. It's going to be a sanctum. We'll be chilling and having a good, good time. Wow, that's a lot of sugar. It's going to be sweet, sweet Tehrans. All the wind blows and the rain is falling. Always be Christmas in my heart. Birthdays with my friends and family. Making angels and sand you ready. It's Christmas in my heart. It tastes legit, so. Let's just have a ride. It tastes like the real deal. Good evening, cheers. Yes. Your first taste. I feel like quite a lot of pressure because is this your first ever taste of Filipino food? 100%. I am in front of the entire country right now having to try and give a good impression of Filipino food, but it's all down to my taste buds. Very true. It's quite a lot of pressure. Don't know what to expect. Yeah. Once a good bit, or a whole bit. Yes, the lechon, yeah. Cheers. Finest drinks to begin with. It's lovely. Oh, isn't it? That's really citrusy. Yeah. Nice. Similar to limes. It's like a timed lime, but you cut it open and it's orange on the inside. So it's green on the outside and orange on the inside. You can't get the actual fruit here, but for some reason Waitrose had a concentrate of it. Yeah. So yeah. That's really refreshing. Yeah, it's good. Very nice. And they use it in a lot of the cooking as well. Kind of squeeze it over dishes and things like that. Now this Christmas, we're gonna dance. We're gonna dance, dance, dance. Come on. We're gonna dance, dance, have a good time. We're gonna dance, dance, all night long. We're gonna dance, dance, and have a good time. I think Santa's gonna come and join us in this song. It doesn't matter if the snow is falling, or the wind blows and the rain is pouring. So we're just telling them what we're having for dinner tonight. And yeah, the second one is Sinigan. So you use a packet mix for the flavour of it. It's like a spice mix or something. But you add loads of other things like yourself to it. You can have it sometimes with prawns or chicken or pork or beef or salmon. What else is there? Yeah, any meat basically. Anything. But we've got a vegetable one because we've got the chicken with the adobo. And it's like, it's the most unusual taste. It's the most unusual because it's a sour soup. It's sour. That's the flavour. It's not sour like a lemon. It's not like a sweet sour. You'll have to tell us if it reminds you of anything. If you've ever had something similar. And if you can describe it. Because I can't. Right. Yeah. I've had hot and sour soup for Chinese. Yep. Okay, yeah. Could be similar. We'll see. Is there heat in it? Like not temperature? No. There's a couple of them. You're meant to use a pepper called Sili. It's an S-I-L-I. Which is like a green pepper, which is quite a low heat. And there's normally a few popped in. We couldn't find them. So we've used a padron. Yeah. Padron peppers. So they're not that hot, are they? But there's a little bit of heat in there. Yeah. So I don't know how to describe it. It's so difficult to say. But yeah. So we've got rice with that. We'll see. With both of them. The soup, we like to have like a little spoon of rice. And then dip it in the soup a little bit. And also have it in the soup with a spoon. And then, yeah. And then we've got dessert. But we'll get onto that later. Okay. Later on. Because that's the other thing. Yes. You'll just have to show us how to eat it. Yeah. We'll try and make it authentic. As authentic as possible. So we'll be using a fork and spoon rather than a knife and fork. I have knives. Okay. There's no knives tonight. We're not having any knives out. So you've got to learn to do it the proper way with a cutlery. So is it in this one? This one, yeah. Oh, God. There's loads in there. Yeah. I've made loads just because it's the Padron. I'm not worried about that. Seeing how it smells. Trying to describe the taste and the smell. It's a really dark chicken. The abobo's cooking away. Yeah. Okay. That's how it usually is done. Like sort of buffet style. So feel free. It looks amazing. It does look good. It does look good, doesn't it? Oh, I haven't actually shown the camera yet. Have a little close up of the abobo. The abobo. Yeah, that looks very good. It's nice and dark. It does. You can cover it with a light. There you go. Cinnagang. Yep. Looks authentic. Nice two litre portion there. Loads of... Leftovers. ...vegetables in there. Very nice. Nice healthy one, this. Take as much as you want. Now you say that, I want again. What's it like, Kangkong? Like a savoy cabbage? It's like... How would you describe it? It's like... Just green. Green, like small little leaves. And it's got like a... It's got like a... No. It's got like a stem, which is a bit crunchy, but it's easy to eat. Yeah. But this... But that's not what's in there. That is instead. That's what... That's what should be in there. We just threw a mixed salad in that one. And also aubergine, green beans. Aubergine. Aubergine, yes. Potato, onions. Onions, yes. Potatoes, no. Tomato, yes. So the first ever taste. So if we get a bit of... Oh, awesome. Yep. And then you want to, just to get the sauce, just dunk it in, like this. And then just try that as it is. Mmm. Good? Very nice. Unbelievable. Really? Wow, good. I like it. I'm doing that again. I'm touching every bit of me tongue. It's like quite overpowering, but in a good way. It is. It doesn't need any salt or pepper. No, you're right. Wow. That's lovely. Very good. Well done. Yay. Thank you. And do you think it's quite sour? I know what you're saying. Yeah, I think so. But sour in a good way. How is it? How is it, Luce, compared to what you've done before? It's legit. A good one? It tastes like it should taste. Authentic. Yeah. And then you've got to try the chicken as well with some rice. Mm-hmm. I'm getting there with that. We've got a small table, so we're trying to figure out... It's doing the job though, isn't it? We opened out both sides. Yeah. The chicken looks good. Good. Nice. Yeah. Yeah? Yes. Nice and rich. Oh, good. Tasty. Passed the test. Can you taste the vinegar? It's quite subtle. Bit of vinegar, bit of soy sauce. Yay. Good. The chicken's delicious. Good reactions. Yeah. Well done, Luce. Yeah, I'm getting in there now. Finish this off. Okay, so Luce has been preparing the tiron. The biggest tiron I think has ever been made in the world. Wow. It's about four times the size of what it should be. It looks like a sausage roll. But you guys know why. You know the story behind it. Basically, you normally use a thing called lumpia wrapper, which is like a spring roll type of square thing. Waitrose had that. Nice and thin. We were running a bit late, couldn't go anywhere else. Yeah, it's normally like this thick. Yeah. And still we had to use puff pastry. So it's like a thick layer. Normally you have a few each. But it was only like one big sheet. So we've had like- It's a thicker version. This is a quite enormous version of the dessert, basically. It should be delicious. Yes. Has to be with ice cream. Yeah, to cool it down at least. Yeah, we did have a slight smoke issue. The vinegar? Well, it's boiling oil with sugar. Yeah. So it's not a good combination. And so our extractor fan doesn't go anywhere. I'm getting more excited. Yeah, exactly. I'm getting more excited. Yeah, it's good. So yeah, I was just saying. So it's something called Taron. So it's normally a thin layer of pastry with banana inside, brown sugar and jackfruit. Deep fried. And then served with ice cream and caramelised sugar on the outside. But we couldn't find the right pastry. So we've had to use puff pastry. So it's just an extra thick version. It's like a sausage roll now. It's going to be a much thicker version. But a very- The most- Maybe the second most popular Filipino dessert. After? After Halo Halo. I'm not hearing anything bad about this at all. It's very, very tasty. Thank you very much. My God, that looks so good. There's nothing that I don't like in this. It's a little bit of a crunch, which is a good sign. That is a good sign. You want it a little bit crispy. It might be a bit hot, I suppose. Yeah, my take, I don't know how small is amazing. And a bit of time to cool off. Good? Heavy. Lovely. Goes well with the ice cream as well. Yay. It's crispy. It's sweet. It's banana-y. I quite like the thick pastry, you know. I think we're onto something here. I think we've designed a new version of it. That might be better than the original. Wow. So what did you say the original is? It's called Lumpia Wrapper, but it's like a spring roll type paper. And it's really thin. Yeah, just much thinner. And you wrap it a few times, so it's like a bit crunchier. So a bit like a pilau. Yeah, yeah. But there wasn't pilau either. That was my second choice. Just for that. So you had a good day. Yeah, great. Oh, so our evening guest just left and that went down so well. Lucy did so amazing. Like on her feet a lot, being so pregnant and like hosting a whole... Being so pregnant. So pregnant. Hosting a whole evening. Amazing work, Luce. Thank you. It went down really well. They loved the food. And by the way, we said to them beforehand, just give us your totally honest opinions. If you don't like it, it's fine. Not everyone will like everything they ever try. But they genuinely loved it. And they'd never had that food before. Never had Filipino food. So that was like a first time reaction. It was so interesting for us to watch them. Because we now understand why our viewers from the Philippines loved watching us try the food for the first time. And now we spent so much time there, we kind of understand that as well. Yeah, true. You want to see what people think of something new. Because for us, life is all about trying new things and experiencing new cultures. That's why we love travelling so much. That's why we love spending time in different countries and cultures and with different people and different walks of life. And different food and everything like that. That's what life is all about for us. It is 11pm, which I think is a sign of a good evening. We're going to go to bed. The dishwasher is on already. And this place did so well. This is our first social hosting. We had the fireplace on Netflix. Our first kind of social hosting in this apartment. And it went super well. So we're going to end this vlog here. I hope you guys enjoyed joining us for dinner this evening. We would love to have all 528,000 of our subscribers over for dinner. But you probably wouldn't fit in our small little humble abode. Just a few at a time I think. Yeah, we'll run it in sessions. Tomorrow night, Sissig. Anyway, we are going to say goodbye from here. And I didn't really film my reaction to the food because I was kind of cameraman tonight. I wanted to film everyone else. But the adobo was great. The sinigang was good. It was slightly less sour. I said to Lucy, it's slightly less sour than the one we had at Bruja the other day. But the Bruja one was very sour. So it was kind of, it was a bit lower than that. Slightly less sour. With the rice, delicious. With the saltiness of the chicken from the adobo. It all went together so well. We ate it all together. And the tearon, guys, the tearon worked really well. I know the traditional is the lumpia wrapper. But if you can get hold of some puff pastry roll, it's heavier. It's a more, it's a heavier dessert with the pastry that we had to use. But it was delicious. Trust me, try it. But we are going to end off here. We're so full. We need to sleep this off. We'll see you guys very soon in another vlog. We've got some cool stuff coming up. So please stick around. Please like the video. Please hit the subscribe button. And we will see you very, very soon in another video. Goodbye. Bye, Luz. Bye.