Filipino Food Marathon In NYC!! The Philippines Eats Like This!!

This is me cooking Filipino food in New York City. Let me not mess this up. Well, hallo, hallo. This is Filipino food in New York City. I've had Filipino food all over the world, but today I'm checking out what NYC has to offer. We're hitting up Famous Jollibee, and then diving into some classic Filipino dishes like sisig and food so good you want to lechon to it forever. I'm on a mission to show you the delicious flavors, culture, and people that make up the amazing Filipino community in NYC. Let's go. Filipino restaurant in New York City, Grill 21. I'm excited. Let's go inside. Grill 21. Rose, how are you? Hi, nice to meet you. Nice to meet you too. I'm good. So Rose, what do you guys do here? I do a lot of stuff. So I'm the cover person here just in case if someone's like, you know, not show up. So I cover whatever they do, you know. So I'm just like a backup person. And you're from the Philippines? Yes. From Manila? Yes. Yeah. And in terms of food, what are we doing today? We're doing two. Kare-kare, one of the popular in the restaurant, and another one is going to be the sizzling sisig. The sizzling sisig? Yes. Okay, I love the restaurant by the way. Nice, very cozy, very colorful. Feels like the Philippines on the walls. Let's go. So today we're gonna do the kare-kare, the ox tail with the peanut sauce. And we're gonna do the sisig with some chopped ears, snout, and liver. Oof, I love it. All organs. Yeah. So I already preheated it. I'm just gonna separate the meat and then I'm gonna do the manawan. So got some eggplant. There's eggplant, there's long beans, and bok choy. We're gonna blanch it for one and a half minute. So I'm gonna separate the meat first so I don't overcook it. Oh man, look at that. Yes, the kare-kare is always ox tail and eggplant. Next, we're gonna put the peanut butter. So where are you from? I'm from the Philippines. Yeah, born and raised. Yeah, how long have you been here? I've been here for 10 years. 10 years. And then we're gonna put the rice slurry, the sticky rice slurry. Make it thick. The sauce is ready. I'm gonna take the vegetables. Perfect. Look at that peanut sauce. Yeah, yeah. Had it recently with the kare-kare. I think kare-kare, sisig, and the balut. Where's the balut? We don't have it here. No balut? Yeah, I already ate the balut. You already ate it? Oh man, you didn't leave me any. No, next time when you come back. Okay, perfect. Thank you. So you're putting in the ox tail. It's almost like a peanut puree right there in terms of the consistency. You're gonna put the tripe. That's the tripe? Oh, that looks good. It's so good. I actually think this is like one of the best presentations of kare-kare I've seen. This beautiful bowl. It looks like almost like a puree, like a super thick peanut puree with the tripe on top. The tripe, you have the oxtail, the bok choy, eggplants, and that's like long beans. And then I'm gonna serve it with the steamed rice and the bagaong, the shrimp paste. Oh, it smells so good. This is something that you'll get all throughout Southeast Asia. Shrimp paste. Oh, so good. All right, so over here, sisig. Sizzling sisig. This is one of the best dishes because it's like a pure organ dish. You guys in the Philippines like organs, right? It's only like a liver. Yeah, it's like the pork liver. And then we use the pork snout. And then it's pork ears. And it's a long process to make it. It's not like simply like you see it like that, but it's a long process. We have to grill the pork snout and the pork ears and the liver. And why is this called Grill 21? Why is it Grill 21? Originally, this restaurant owned by Okay. It's probably because of the street, right? Got it. And, you know, too easy for them to easy to remember that. So we're on 21st Street. So Grill on 21st. Got it. Perfect. So when we put up a new one, so probably it's like different, like whatever street we came, it's gonna be like Grill whatever. Perfect. I love it. I love it. Easy, easy, nice. Easy to remember. Easy to oil. A lot of onions. Yeah, already chopped up. Yeah, so it's already chopped. This is me cooking Filipino food in New York City. Let me not mess this up. It's almost like the same thing as like the Mexicans, you know, they do the fajita on this. Similar idea. Some margarine. Look at that. Perfect. Nice chop. That's popping, popping. Oh, that's nice. Done. You have to pulverize it so it's gonna be like burned. Got it. So the egg basically cooks in there. It's already cooked. Yeah, it's gonna be cooked later. I'm gonna squeeze some lemon. Squeezing lemon on top. Mix it. It's like a scrambled egg with all the amazing pieces of meat there. It's like a little gelatinous at the same time because like face. You said liver? Yeah, there's liver in there, snout and ears. Liver, snout, ears. Then a lot of onions and chilies. So the Filipinos don't waste any piece of the pig, right? We don't waste anything, man. Look at that. Oh, this looks so good. Yes, it's gonna be great. You're hungry, right? I'm hungry. I'm hungry. Garlic rice, of course. This is one of the things you have to get when you eat in Philippines. Always garlic rice. Okay, Rose, so how should I do this? Put a little bit on each? Yeah. Sometimes I do like first this one first because it's a little dry. Okay. It's not gonna mix up with the sauce of the curry. Perfect. Actually, that's a perfect combination. I love that with the egg. Yeah, and you can also get some of the curry on the side too. Should get some of this bok choy. Yeah, so the flavor is gonna be on the vegetables, in the oxtails, in the tripe. Look at that right there. Beautiful. I love the peanut. Let me separate this so it's not together. Look at that. Get some of the oxtail. We're definitely gonna enjoy this one. You know, there's something special about Filipino food. It's one of the, the, you know, less spicier foods of Asia. But the flavors are so unique and they're different. And here's the thing, you know, because we're trying to be authentic Filipino food. So whatever, whatever Filipino product that we can buy in the area, we do that. Like even the soy sauce, the vinegar. We're not buying the regular vinegar that you can buy on the store. I especially ordered that on the supplier from the Philippines. They export the product from here. Even the soy sauce, the coconut milk, you know, just to support also the Filipino product. Always. Yeah, yeah. Awesome. Well, I'm excited. Let me try the sisig. Okay. Enjoy. So got liver, snout, and, uh, and ears. You cannot taste like that because of the process of making it. You know, I'll say this is like the ultimate scramble egg. Yep. Oh wow. It's so good with onion as well. Oh, it's delicious flavors. You know, it's a little gelatinous, but that is the piece of the face, right? Yeah. It's actually really good. Yeah. Yeah. So the bagong, so over here. Not too much because it's salty. Just to balance the taste because it's a little sweet. That's shrimp paste. Sweetness of the peanut, but then you get the saltiness there. Very unique combination. And obviously when you think of the Philippines, you're thinking thousands of islands, so you need to have the sea and that's the sea right there. Salty, shrimpy. Oh, this is amazing. I love how the peanut, because, you know, besides the Philippines, I think the only other country in Asia that really uses peanuts is Indonesia. It's all peanut. No, I love the meat with the peanut. Get some of the amazing garlic rice. Peanut butter all day. Right? You're not gaining weight. I'm not gaining weight? I think I am. This is delicious. Congratulations. Really good. When I'm full and I keep eating, it's because the food is good. No, I love the combination of the meat with the peanut. It's savory and sweet. This is the ultimate scrambled eggs again. Wow. So good. And do I get this anywhere in the Philippines or just mainly in Manila? Anywhere in the Philippines. Yeah. So sisig, kare-kare, adobo. Those are the like the three staples throughout the whole Philippines. And I heard that there is adobo, seafood adobo. Somebody told me that recently because of course you're talking about, you know, all these islands, there has to be a seafood aspect to adobo. Yeah. What's this? Coconut water? Is it? Oh, that's good. Got the coconut jelly in there. Coconut water is the best thing to refresh yourself when you're outside in the heat in the Philippines, in the Caribbean, Africa. It doesn't matter where you are. You have coconut water. It cools you down. I appreciate it. Okay. Thank you. Thank you. Grow 21 guys. Sisig, kare-kare, next time balut. Perfect. I'm full. No more food for me today. All right. So we're here at Gotham Market and we're going to go to Cabisera. Cabisera does sizzling plates, Filipino sizzling plates. Chef Richard over here. Chef, how you doing? How's everything good? So what are we doing here today? What does Cabisera do? Cabisera is a Filipino cuisine in Manhattan, New York. So I'm going to try to cook for you like pork sisig. It's a classic Filipino dish originally from the Pampanga. So let's go inside. Let's see. Sisig is a mix of face. You got the nose, right? Pork sisig. This one's like a minced pork, I believe. I love the sisig. Yesterday I had sisig at Grill 21. Wow. It was so good. Look, he's going to add some onions on top. Special sauce right here. Some soy sauce, some lime. We almost lost the mic there. The mic got cooked. Oh look, he's going to crack the egg. Looks amazing. That looks so good. Oh, you're adding mayonnaise. Scallions right here. Scallions. All right. One chili. So why did you decide to make a sisig today? It's my favorite and it's everybody's favorite. It's a classic Filipino dish. We love pork. We know you love pork. Pork sisig right here. Pork sisig. So the way we do this is first we'll crack this. So the lemon. Then mix everything. Oh man, that Filipino food. It's funny. Of all the dishes from the Philippines, this is my favorite. This is like the ultimate scrambled eggs. If you ever go to the Philippines, you can have like 20 different types. And this one, very simple. Onion. You have different pieces from the pork. Got that fat in there. And then we have the egg. How is it? Oh my god, it's delicious. Nice and creamy. The mayo. Yeah. The mayo. So you got to mix it all. The egg. Where's the chili? Chili right there. I was waiting. You know, in the Philippines, not a lot of spice. Here and there, you do get some chili. Take a nice bite with the chili. Not so spicy. Actually pretty spicy. So sisig is pork ears and belly as well. Soy lemon sauce and mayonnaise. Oh wow. It's actually good for like a beer match or something like that. For a beer match. So sisig and beer go together? Oh my gosh. So if you ever go to Manila, you watch a soccer game, you have some sisig, some beer. This is like, I always say, this is like the ultimate scrambled eggs. You know, scrambled eggs, when you have like leftovers from the night before, mix it with the egg. I love it. Love it. Congratulations. This is good. And the menu, so you have a bunch of different things. You have pork lumpia, barbecue pork, spam musubi. I love spam musubi. And here you have all the dishes. Grilled New York strip, grilled salmon, grilled pork chop, sauteed shrimp. I like the pork belly. That looks phenomenal. Then what does it come with? Is that like kare-kare? Like a peanut sauce? It's like a regular gravy, house gravy. House gravy. But the famous ones are the pork lumpia, the spring rolls, the gluten-free glass noodles, the pancit that we call in the Philippines, and the Philippine sausage. It's really good. Look, I've had a lot of sisig in my life. This might be my favorite. Straight up. No, it is so good. And it's also very crispy. A lot of crispiness. The mayo just gives it so much creaminess. One more pork belly. Let's go. This is my man. How are you doing? I'm doing all right. How about you? Very good. Very good. Okay. So I think I'm going to go with spaghetti. Now they got the Jolly Spaghetti. I guess it's a la carte, right? And then I'll get the chicken joy combo. So two piece and one side. That was good. They also have cheeseburgers. They got chicken sandwiches. But you know, we're going with the standard. You got fried chicken and we got some, it's like a sweet spaghetti. Banana base. Yeah. Banana base. My Thais wouldn't like this. Or would they? And we have mac and cheese, but I didn't go with mac and cheese. And right there they have the specials. Aloha chicken sandwich and the bacon cheese chicken sandwich. And they got pies, sides, got buckets, fried chicken. They say this is some of the best fried chicken. Let's see. I'll be the judge of that. Jollibee's is like the only fast food chain I've ever been to where they literally allow people to come in and film. I think they have a rule like cameras. Yes, please. Right. Filipinos. Yeah. Filipinos are the best. It's two Jolly Spaghetti. Spaghetti's in the box with the chicken, sir. It's okay. Let's go. My friends wanted to know if you guys are a YouTuber. Yes. Yes. Oh, what's your channel? David's been here. Thank you. Thank you. Appreciate it. All right, here we go. So I think we messed up here. We've got Jolly Spaghetti and we got the Jolly Spaghetti as well over here. Look at that Jolly Spaghetti. This is sweet. Did you get the spaghetti? You got the spaghetti? You did? Well, I was going to say, if you want, we'll have an extra one. They gave us two, but it's okay. I'm going to try the spaghetti right now. That's what we're trying first. This has the banana, right? Yeah. And it has also sausages in here as well. So random. Filipino spaghetti, right? Yeah, no, it's cool. Because when you go to Asia, you don't have just ramen and noodles. I won't lie to you. Today is tasty. Today is good. I don't know if the one I tried in Miami was cold or something, but this one's good. Wow. And you get some of that right there. Some of that sausage. This is good fast food. This is good. You know what? Let's move on to the chicken. Fried chicken. World-famous Jollibee fried chicken right here. It's still scorching hot, you know? Guys, that chicken is so good. It's juicy. Hot. So hot. Are they screaming? It's too hot. Let it sit for a bit. On the side, we got some gravy. What's this? Yeah, that's some gravy right there. Let's try this gravy. You know, I'm not a huge fan of fast food. I don't love going to fast food outlets besides like going to Shake Shack or some of the pizza places. Jollibee's, it's won my heart. All this needs right now is a biscuit from West Virginia. I think you put it on top of the chicken. That's some good chicken. So fresh. Right out of the oil. Oh man, this is good chicken. You know, I forget what fried chicken tastes like. Like today, I'm like, wow. Bye. Bye. Got a Filipino family over here. Amazing from Manila, right? Yeah. Yeah. Like me, working in Gilbertsville in upstate. Okay, in upstate. Yeah. Nice, nice. Yeah, I know there's a big Filipino community there. That's an amazing selfie. Thank you so much. So how long have you been here in New York? I'm working for one and a half years. One and a half years? Yeah. Wow. Yes, and we have a visitor, my Nina. She just came from the Philippines. Your Nina, that's your mom? Nina, no, godmother. Godmother, godmother. Yeah, yes. I don't know, you guys have slang for everybody. It's like, I don't know anybody. Nina. And there's a big Filipino community here. Yes, yes. Yeah, there's a big... Do you have any recommendations, restaurants you recommend? Filipino restaurants in the neighborhoods? You mean here? Yeah. Max, Max restaurant. Max restaurant, yeah. Yeah, it is in Queens. In Queens. You should try that. Try that. Because it's a little of Manila over there, like a little Philippines over there. Yeah, there's a Filipino community there. And everyone, for cakes, pastries. Okay, I'm looking for the best sisig. Oh, yeah. Max, Max. Max? Yes, Max. But there's no balut here, no balut. Yeah, no balut, yeah. You should go to the Philippines, you should try there. I know, I've been to Manila, I've been. Oh, really? Of course, of course. I remember when I tried balut for the first time, I was shocked. I was like, what is this? It's an actual chicken there? Yeah, it's called sisig. They call it sisig, yeah. Chicken, small chicken, yeah. We're gonna do a few different restaurants here on Manhattan, a few different restaurants. There's just so many. I think we have a list of seven that we're gonna just pass through and see what we see. Oh, okay, yeah. Why don't we try Jollibee? I mean, yeah, why Jollibee? Well, we know about Jollibee. We've been to Jollibee like three times, you know, around the world. Oh, around the world? Yeah, around the world. And we just knew it was here, so we wanted to include it. So you'd like to check what's the difference between here and there? The same, the same. I mean, to be honest with you, the spaghetti today was way better. It was tasty today, and the chicken was nice and hot. Yes, yeah, that's true, yeah. They like to burn your tongue, you know? All right, thank you so much. Thank you. Nice to meet you. Nice to meet you. Tell me something in your language. Tell me one thing in your language. Mabuhay. Mabuhay. Mabuhay, yeah. Mabuhay. You know that, right? Yeah. Thank you. Bye-bye. Bye, guys. Bye, bye, bye. Thank you. Thank you. All right, let's go. Bye. Bye. Thanks. $0.99 for pizza, but you know what? The inflation price is $1.50 now. $2.50 for pepperoni. Everything else, three bucks. $0.99? Come on.