Cooking FILIPINO FOOD Favourites Pancit Bihon & Lumpia for British Boyfriend! (Best Comfort Food)

hey guys welcome back to another juicy vlog i'm cooking with lucy video so today i i mean it's been months guys it's been months since i cooked any filipino food on the vlog and today's recipe may well be two of the most requested filipino foods ever for me to cook i have put one of them before we did a video um with actually no it's a slightly different version so today i'm cooking panset bihon and lumpia and we did a video with owen youssef on his channel like a year and a half ago maybe now where we cooked panzik canton so it's a slight variation we've got the bihon noodles just here they're like more clear glassy noodles and we're gonna have with some chicken and we've got the olympia i've started chopping up some ingredients already this morning it's the afternoon this evening actually and i thought i'd bring you guys along and show you guys how i get on today and as always hey let's do a quick recap i like doing a recap when we do these videos and then it makes me realize how much cooking i've done here so adobo cinegang tapsilog boochie beef bulalo churron i think that's it comment below if i've forgotten any i'm sure there's one more that i've completely forgotten but i can't remember anyway so today we have two dishes to make and i'm gonna try and cook it so that they both kind of are ready around the same time which is gonna be difficult on two hobbs but it's okay we'll make it work as always guys i am behind the camera i know someone's gotta film these videos uh plays a huge part in actually making these videos the cameraman and all that kind of and i am also the taster the taster the official taste test i will be rating i'm not gonna rate it out of that that's a bad idea i don't get into trouble but we are going to be tasting the food once lucy cooks it whenever she's made filipino food in the past it's been delicious you guys have seen the videos so i'm very excited these are actually two of my favorites anything deep fried i tend to love so i'm looking forward to the olympia and who can go wrong with panzer i mean it's delicious delicious meal you've got your vegetables in there you've got some meat we're using chicken today it's fresh it's healthy-ish i think we've actually got the ingredients on this screen here so i'm just having a sneaky little look and it all looks like nice fresh healthy ingredients yeah perfect perfect little filipino meal today it's been raining outside it's got a little bit nicer but we've mainly had like a day in so we thought why not cook up some filipino food have a nice kind of rainy day feast that was our kind of idea let's flip back to lucy she looks very very busy over there let's cook i'll say let's cook let's watch lucy cook so as always guys if i'm doing anything in this recipe that you disagree with or you think that's weird that's not how i do it let me know in the comments i'd like to know how my recipes varies i found mine online from like very well rated site so i hope i picked a good one today i'm just sauteing up some garlic and some onions i'm starting with a pan sit i'm add some water some uh chicken stock add the noodles i think i need to let these soak for 10 minutes in some water before actually putting them into the pot so i might do that now just so we're nice and prepared that's so cool it's like sheets of wow hair or something doesn't even look like noodles that's crazy so we have to let it soak cool great sized bowl do you think two of these do you think do you think they shrink why do they shrink i have no idea ignore me oh they shrink like when you cook them do they are they gonna fit in the bowl [Music] i'm actually gonna soak them in boiling water just uh is that stupid it didn't say it just said soak them in water it's more to clean them do you think i should use boiling water or cold maybe just rinse them no you're going to soak them you're asking the wrong guy yeah you're not really helping very much the taster what i'm doing next might look a bit weird so i've already boiled some chicken because it was frozen and i thought it'd be easier than like cooking it from frozen so i'm just going to literally using a pair of scissors top hat i always use scissors in the kitchen cut up this chicken to go in with the sauteing garlic and onions it means you know the chicken definitely cooks it keeps it nice and moist because it's full of water and yeah just the way i like to do things around here so we're now taking three cups of water and adding some chicken broth cubes i think it's just the one i need and i think we then we're going to simmer the uh chicken and stuff in that and let this all like dissolve into the water and i think later on we use that same broth to cook the noodles in which is why it's always got that nice like meaty chickeny flavor it's not just like plain noodles at all so i'm gonna break this up into here help it out a little bit nice and it goes dead silent because it's cold water but i guess i mean i think some people use boiling water and dissolve the stock cube but the water's gonna boil and it'll dissolve anyway so saves a step makes it a bit easier what's next let's check my recipe computer so whilst we are letting this simmer for 15 minutes i need to show you guys something that may ruin today's recipe oh yeah so i ordered this online i didn't know what molo meant so i saw this i saw this i thought oh it looks right it looks like the right kind of thing but i didn't know what size it would be so i'm thinking i can attach four together to make the usual size for olympia and wrap it and seal it with water smart i think or we just make miniature ones but i think that's a bit weird so i think we're gonna try and stick them together using water i might still have some frozen big ones but i think they kind of started to break off a bit because i've been in and out making children all the time so size doesn't matter well it does that's why we're adding them to make a big one actually so so in here is our vegetables that we're going to use for the lump here we've got some minced carrot onion and cabbage that i prepared earlier i'm going to add some salt and pepper and then i'm going to get some garlic powder it's great this cup isn't it everything i need's right at the front of it i don't know what's going on today we love the garlic powder plenty of that garlic powder's the best i think it's one of my favorite ingredients to cook with and then and then let's check the recipe computer i didn't expect to be using an egg but apparently we need one egg to be cracked into this that seems like quite a weird ratio though have i done two little vegetables oh this egg's stuck probably just butter it's like molded ink is that cracked already yeah alert is a crack oh dear use another one just there's so many others to choose from that's just annoying lovely mixing it all up and this is going to be the the inside of our lump here oh lighting crew crew crew getting here okay it's time to perform surgery on this oh no that's paper it looks so similar doesn't it oh wow yeah if you ate that i think it's paper yeah that's paper that is definitely too small isn't it for like one on its own i could try i could try like two i don't know try one thick it's really thick i think that's good one two three four four that's going to be huge that's the size of a normal olympia wrapper okay isn't it okay try it jumble with the tour on it's the same okay so i'm gonna put my finger down here attach it then we're gonna go here i think this is a great little diy let me know in the comments if you agree or if you think i'm an idiot all the comments lucy is an idiot thank you cool lovely right now we're going to take a tablespoon and whack some of our topping then we will do a little turny thing squeeze it in oh i see that way that makes sense isn't it it's a bit long i mean it might oh yeah let's see it's splitting because of it being a full wrapper thing i think that's okay though i think if we try and seal it the egg will crisp yeah exactly this i just hope that it can stay sealed in the oil and not all come out i think that's okay that looks quite good doesn't it yeah yeah let's try do a practice one it'll hopefully seal itself while it fries yeah exactly so we've got the oil on here it's nowhere near oh it's not on yet that's why it's not hot enough uh always pre-heat your oil guys that's just one of my top tips the only top tip you have okay let's go again i don't think we want it any smaller than that so i'll do another four thing again [Music] and then i'm going to add some of the vegetables that we've got here so we've got like beans cabbage carrot carrot onion more onions oops i miss them oh no i've pranked carrot i'm frying a carrot wow deep-fried carrots yeah just get it out tuck it back in it's only been frying for a few seconds deep fried carrots that's the first i better be blue and delicious actually i'm thinking about it right now we're gonna try and lower these in i'm gonna have to speak louder now because that carrots bubble the oil up let's try and see if these are going to actually stay together when we lower them into the oil are you ready okay looks good all right sizzling at a time we're away let's just start with three let's not get cocky three's good so i'm gonna mix this up and cook it well that's gonna work actually and i thought it'd be quite stressful doing everything at once but so far so far for me it's been really easy actually sure it has um is there anything else i can do while we wait forget i could do with a foot rather i think we should get a plate out and put some tissue on it so we can directly put these on here so that it takes some of the grease out of it yeah how long do these need about a few minutes on each side i think until they're nice golden brown [Music] texture-like sun they're not like chewing where it's like smooth it's all a bit lumpy different texture slightly yeah but more funny i don't know they look good they're just a little bit bubbly maybe a slightly different wrapper although they look good they do look good i'm so ready for these same time two face the music no one will get that that's an x factor uk reference yeah yeah true we should have clarified that i need to now remove all this and leave the liquid but i need to sieve it into something should have asked auntie hersha for a colander next time okay we've now removed the vegetables we're just left with this stock and water i'm not adding five believe it or not tablespoons of soy sauce very rough measure there oh it's gone super dark look at that whoa and then guess what we do next george do we eat yet no no then we add in our noodles oh they look good okay they look like noodles now yeah they've been soaking for 10 minutes yeah i'm gonna put them in here break them up a little bit oh they're such a weird consistency they're so thin they're like um little worms so now you have to cook these until we'll keep them cooking in here until the water the liquids evaporated and kind of soaked into the noodles and then we'll add the meat and the veg back into it and then serve so we're nearly done i'm gonna go for a jenga stack oh these are so big this is my hand for reference basically i think because we've used so much pastry and i made them quite thick and filling with all the vegetables and the egg and stuff i think they're kind of extra thick ones but that's okay i don't know if it matters i don't know if there's a certain size it's meant to be they look amazing yeah they do look good they smell amazing look it's still bubbling got one more of leaves to cook and then we can let them rest let the oil soak a little bit here we have the finished dish we've got all the veggies all the chicken looks good great so i'm going to serve it up i've put some chili oil on my plate so i want to have lumpy with that we don't have any banana ketchup or any uh sweet and sour sauce so we've got sriracha and chili oil as well so i feel like it's similar yeah like a spicy version that we'll really like i think oh i'm so hungry this smells incredible i know thank you so much for cooking it's all right thanks for filming oh you're welcome i mean i did the easy part really i'm making a right mess don't worry you're gonna wash up after right uh what insane fork i've said it before i love these kind of videos because it means i get to eat some nice food how is it good wow love it is it good i love the texture chicken's great soy sauce vegetables are healthy so yeah you've done it again lucy yes ten out of ten wow ten out of ten that's really good i could eat this kind of me like i could eat so much of and eat it every day you're never gonna get bored of this no i know it's really nice today i haven't had this in so long either so it's super nice to remember the flavors again enjoy i love the um yeah we'll try them i do want to try these asap i didn't know that it was um noodles that are cooked in soy sauce and the water in the chicken stock that's what gives it exactly but i thought it was just plain nude i thought the noodles just tasted like yeah do you have to make them taste like that wow look at these guys we've let them cool down a little bit look at that crispy delicious it's gonna be really hot do you think it's gonna be still hot inside okay let me i can see smoke coming out of it that's it wow i'll go should i close up there's a lot of pastry i think it's a bit thick but i think it's quite tasty i don't know about you well that is honestly oh my god delicious how good i'm gonna have some of the hot sauce with that oh that i could eat that every day too wow yeah the pastry even though there's probably yeah exactly there's a bit too much really but i like it it's good wow and the egg and the salt and pepper and stuff absolutely delicious i think you have outdone myself outdone yourself with this one this could be one of my favorite filipino meals you've cooked i think that was so spicy oh my god i know it's so spicy it's literally the spiciest chili oil in the whole entire universe [Music] [Applause] [Laughter] [Music] [Applause] [Music] this moment