Cooking FILIPINO FOOD Favourites! Beef Bulalo & Delicious Turon (Feeling Proud!)

hey guys welcome back to another daily juice for dinner today I wanted to cook some Filipino food so I thought I'd get the camera out bring you guys along with me and today I'm gonna be making beef bulalo and Terron if all goes to plan so I've got some beef balelo that we were sent from rare food and my big delivery the other day and I was like I should definitely try and make this I've got the meat now I should definitely give it a go it's a dish that we've had before a few times we first had it a seafood place in batter and and we've had it several times since then and sure one is this a delicious dessert here with the Saba bananas which we've got lots of they're kind of going a little bit brown so I think it's a perfect time to use them my bread anyway and yeah I'm gonna bring you guys along with me and show you how it all goes and how it would turns out so please give the video a big thumbs up if you're ready to watch me cook Filipino style [Music] so I found a recipe just here for the beef below it seems more simple than I thought so it's just and two pounds of beef shank so I've actually got cocky and it's called beef bulalo I'm not too sure how much you gain that without so much of course I have that's how much I'm gonna cook and it looks really nice and thick and then it says you put in some cabbage some pitch a there there's a few vegetables I need to put into it some whole peppercorns and some waters it's very very simple I think it's gonna take quite a long time to actually cook so I'm gonna film up the point where it's it's gonna simmer for a while and then I'll pick the camera again a bit later when it's ready but I think it needs like an hour and a half for the meat to soften and to be that really nice like falling apart kind of texture which is really really nice so I'm gonna get on with it now and I've got my big pot behind me and I need to get some water 35 ounces of water I don't know what Alice's [Music] I'd love to hear in the comments if you guys have made this dish before how it differs from how I'm doing it I've just found a recipe online it was the first one I saw and a lot of them seemed fairly similar unlike the adobo it seems that there's not as many variations of this recipe but I've just wrapped up a whole onion just here and now I need to get two tablespoons of black peppercorns crush them up I think let the water boil pop the beef the onion and a peppercorn in and that's when it just stays for an hour and a half just simmering softening and really getting that nice flavor into the actual water and it feels like there's a lot there's a lot of ingredients and not much water but maybe that's the point in this dish sinigang sinigang I kind of failed to put up to the top but this is like 2.4 pounds of me and I'm following the recipe exactly this time because last time I messed up a little bit with the amount of meat compared to like vinegar and stuff with the adobo and it was very very salty very very vinegary and this time I'm trying to stick to it a little bit better yeah let's see how it goes so George what are you expecting I'm expecting a lot of food because I'm really really hungry I would hope that it comes with rice I'm expecting flavor I'm expecting Flair I'm expecting what did I get a script wrong no did I say the things you want to say isn't it the perfect day for Filipino soup it's gray it's rainy it is actually I'm excited for this that are warming bit I mean I've been working so incredibly hard here today yeah I just deserve to be cooked for you're gonna get so many Hey what you're doing I think I always appreciate when Lucy cooks with every time so this is the current situation we've got a nice smelling like peppery broth here in the beasts time to cook the onions are giving out that nice it smells absolutely delicious so I'm going to put this on let it cook okay just move you guys a little bit of an update it's been about 1 hour and 20 minutes we've got 10 minutes left until I need to add some cabbage some Petch a and some corn I couldn't find corn on the cob I had to buy like a tin of sweet corn but it's gonna have the same flavor I guess and I'm still gonna use quite a bit of that and just pour it in so it's just floating in the soup and I guess it means it's easier to eat it so maybe it's a good thing maybe it's a slight variation that might help when it comes to eating the soup so when I seen this suit before I served up I feel like I see this vegetable not necessarily chopped up but more like just torn off and then put in and it kind of goes a bit soggy and like soft so I think that's what I want to try and do today and then this is the corn I bought just to turn over I guess I'll put in like half of this maybe I'm pretty sure you're meant to have this with rice George am i right I think if I don't I'm gonna be insulting a lot of people and I want it over ice so you use a rice dish isn't it you don't just have the soup on its own yes that's true that's very true okay just doing my measurement here for the rice we're good so like I do a lot of guessing with cooking so that measurement method it's very me I'm very much on board with that so here's how it's looking after one and a half hours it smells insane the waters gone braids brown and I've done some reading on the recipe I think the equivalent of what I need is probably a whole tin so I'm just going to chuck your loan oh shoot this water in that so now it needs 10 more minutes for the corn to cook then I add the cabbage and then we're done I haven't added any salt it doesn't say to maybe we'll try it and if it needs so we can add it I feel like the beef might be quite salty already so now it's time to make dessert it's almost ready the rice is almost ready I want to get dessert ready so we can tuck in as soon as we finish this suit I meant to cut these in half these Sabbath bananas but these are like the most joy Norma's onesie I've ever seen so I'm cutting them select three or four pieces just so that it feels more like the traditional how do I say it George Terron sure Ron - Ron - right I think it's - Ron comment below guys so I'm gonna cut these up I think got my plate here or some brown sugar and I'm gonna coat okay I'm going to coat them in this sugar and then I've got these spring roll wrappers or limpia wrappers I saw ones in the shop that were just limpia and they were circular but the edges looked like they were kind of falling apart and I didn't know how to wrap something exactly so maybe I'm meant to have got them but for me using a square seems like it would make more sense for the rolling part maybe I'm wrong you guys would tell me in the comments but I don't know how to wrap these either maybe I should watch a video so actually no and then once I wrap them I can seal them with a little dab of water and then I will fry them [Music] [Applause] at sundown come down think about where we are it's a long way way up to everything that all you want but if we take a moment okay close things it's really [Music] this is attempt one I think I've got the method correct let me know in the comments were rolling it's quite hard this paper because it came from frozen so it's not that durable it's not that easy to roll with but I think I've done ok there I've got some oil a very high you hit here heating up so I can fry the next one but let's go in for our next I'm coating it with load of brown sugar hair nice and healthy today guys [Music] Kings fall choppin like there's a price okay first one going in got some brown sugar in here that's now floating which means I can put it in [Applause] so George who wants to get in on some of the action let's have a look at these being plans Wow they look great color and the sugars really sticking to them which is perfect and if you don't know one of my first ever jobs was working at I worked at McDonald's for four years part-time and I was in the kitchen it's on the fries stations bringing back memories it is I mean this is way more calm and peaceful don't have like 50 people shouting I also was the one shouting sometimes not gonna lie I'm incredibly proud of this this looks like a gendered puzzle doesn't matter yes don't drop it it's insane let me show you a close-up quick look at that delicious crispy caramelized taste best time dinnertime so I've got a little bit of beef the rice and the broth mmm well that was a pot wasn't a half of who was that you run with it then so good is that yeah that's delicious Wow well dessert thank you for cooking for me for us mmm how good that beef just melts in your mouth yeah well our pretty favoring the corn and the cabbage how many buddy sorry smashed it shall we eat this and then try and try one now I asked you who's typing you say I really want to eat one of these as well these might be really hot even though it's not technically dessert time yet the crunch oh my god oh my god again is that caramel ice around the edge it's like some coffee apple but banana instead Wow can you make these every day no because that's really unhealthy cracks they've just been fried oh oh so fresh Wow so I'll give you guys a bit of a close-up of this as well you can see here delicious layer of the pastry soft warm mushy banana sugary good crunch caramelized pastry Wow patting my back right I'm in the video here because I'm gonna go there thanks for watching give a big thumbs up if you enjoyed it subscribe if you're new let me know the comments how your recipe for this differs yeah yes if you want to see me cooking any time soon because I'm working on skills guys give the figure thumbs up for Lucy cooking always amazing food delicious subscribe to tell me if you knew and we'll see you in the next [Music] [Music] this moment