When @TeamCanlasTV invited us for a cookout at their backyard. 🔥🔪
01:19.0
So he said Casa Cabela Buffet is a landmark.
01:24.0
Then just go inside.
01:26.0
Yung streets are right. You'll see Morning Sun Village.
01:29.0
Okay. Maybe this is it.
01:32.0
I see it. I see Morning Sun Village.
01:35.0
So dito papasok, papunta kay Tim Canlas.
01:48.0
We should park the car beside it.
01:57.0
Welcome to the backyard.
01:59.0
Pwede ka magpark trip dun sa harap ng Xpander.
02:04.0
Guide kita sa labas, paglagpas ng gate.
02:16.0
Ayat nignan, sobrang lumana, sobrang bugbog na siya.
02:19.0
Since day 1 tayo yung table na yun.
02:22.0
So dito, kung ano-ano mga tamang maglaluto niya dito?
02:25.0
Siguro maraming lechon.
02:28.0
Lechon, yung mga usual na ulam, asinigang adobo.
02:35.0
Tapos kailan kayo nag-transition?
02:37.0
Around ano to eh, kung hindi ko nagkakamali, 2021 October.
02:47.0
October 2021, yung pinakauna namin na review sa labas is yung Tiaposo Tanghon.
02:52.0
Tapos nung in-upload namin, ang bilis, ang taas.
02:56.0
Sabi ko siguro para tayo sa food review.
02:59.0
And then that's it.
03:01.0
Yun na yung parang pivot niya.
03:05.0
Pumag-get na kami sa travel food na lang.
03:09.0
Sometimes, kapag, alimbawa, sobrang busy namin noon.
03:12.0
Nagbukas kaming restaurant.
03:14.0
So wala kaming time mag-travel.
03:16.0
Ang ginawa namin, backyard cooking muna sadlit.
03:19.0
Kung isang buwan.
03:21.0
So bumalik kami sa backyard, para at least yung channel namin, yung mga viewers namin, may napapanood pa rin.
03:26.0
So yun, backyard cooking.
03:28.0
Okay pa din, backyard cooking.
03:31.0
And then we will burn it there.
03:34.0
Ito na yung mga lechonero natin.
03:37.0
Chez, anong klase yung sisig ninyo?
03:39.0
Kapampangan sisig.
03:40.0
So, mabasa-basa, tama ba?
03:42.0
Hindi naman, sakto lang.
03:44.0
Usually, ang kapampangan, parang more on the wet side, tama ba?
03:51.0
Yeah, a little bit.
03:53.0
Parang ganoon, parang ganoon din.
03:55.0
Kasi, ano kami, mailig sa sauce.
03:57.0
Saucy ang mga food.
03:59.0
At saka pagprito naman, hindi pwedeng walang sausawan.
04:03.0
Lagi kami may dipping sauce.
04:05.0
So, kapampangans are known for always using dipping sauce when eating.
04:10.0
So, it's always there.
04:12.0
Even if the food is wet, you still have the sauce to accompany it?
04:15.0
Yeah, like the fish sauce.
04:17.0
If it's sinigang or other fish sauce.
04:20.0
They dip the sinigang in fish sauce.
04:24.0
Ano yung mga kinikli?
04:26.0
Mmm, excited for this.
04:28.0
Ah, liempo, mga ganoon.
04:32.0
Wait, what does that do?
04:34.0
Well, you can just flip the whole thing.
04:36.0
The chicken is not even having the structure.
04:38.0
Well, anything you're grilling.
04:40.0
Is that customized?
04:53.0
Pero, sa ngayon, patungan muna ito noong roll up natin na lechon.
05:00.0
Kusama natin maglechon.
05:02.0
May kiluha, baka may kiluha.
05:12.0
But if you, like, have a chicken dish restaurant, you want it, you know, 17 grams.
05:44.0
Okay lang, marami pa yan.
05:46.0
Minsan nga, tulog yan eh.
05:50.0
Si misis ko rin ang ano, sa camera.
05:55.0
Pero bawal naman mapagalitan mo yung asako mo, diba?
05:57.0
Pinapagalitan ko rin, pinapagalitan niya rin ako.
06:02.0
Tapos ito, cracked pepper.
06:06.0
So, bawang, garlic.
06:09.0
Medyo dinagdagan ko na ito.
06:14.0
Okay, then onion.
06:19.0
So this is the traditional.
06:21.0
Is this traditional Kapampangan?
06:23.0
Ah, no. Pinoy, traditional.
06:26.0
Traditional Pinoy, okay, in general.
06:28.0
That's all you need, you know, salt, pepper, garlic, onion.
06:30.0
Because if it's my version, I'll put the sisig inside.
06:33.0
The entire sisig.
06:35.0
So when you chop it, you see the sisig inside.
06:38.0
That's the kunchi, or no?
06:40.0
No. The whole pig.
06:42.0
Or belly. The belly roll.
06:44.0
Then this one's the lemongrass.
06:47.0
18 kilograms ito ng buhay.
06:49.0
Nung namatay, ganyan na siya.
06:55.0
And then, so this is a combination of, kasi may lemongrass and may spring onion.
06:59.0
Parang sibu, may mga sibu ito.
07:01.0
Pinagsama-sama na.
07:07.0
Pwede rin naman siya na kuchinilio version, yung rubbings.
07:11.0
Yung ilalagay mo sa loob.
07:13.0
Puro dried herbs.
07:17.0
Nagdi-dinuguan din kayo.
07:19.0
Nagdi-dinuguan din kayo.
07:21.0
Meron kaming sariling version ng dinuguan.
07:24.0
Tawag namin tigtad.
07:26.0
Pero karne ang laman niya.
07:28.0
So dinuguan is blood.
07:32.0
Because dugo is blood.
07:34.0
That's my favorite.
07:36.0
Tapos ito, durog-durog na bay leaf.
07:38.0
Dahil hindi ako nakambila yung sa bahay na loob.
07:41.0
Medyo na durog lang.
07:44.0
Tapos tatahiin muna.
07:53.0
This is 30% soy sauce,
07:59.0
For the color of the lechon.
08:01.0
So you don't do...
08:03.0
You don't do 100% because it will become...
08:09.0
No, because mas dark siya.
08:12.0
I tried Sprite before.
08:14.0
The ending is lechon negra.
08:17.0
Naging black siya.
08:19.0
How about if you do patis?
08:21.0
You can also do patis.
08:23.0
Pero hindi naman magahanin yung taste.
08:25.0
It will not stay.
08:29.0
The color, I'm not sure.
08:31.0
You can use coconut juice
08:35.0
You can also use soy sauce.
08:37.0
You can also use soda.
08:38.0
You can also use milk.
08:40.0
As long as the formula is 30-70.
08:43.0
Always 70 is the water.
08:46.0
Ano tayo mga lechonero?
08:51.0
That's what they do for a living.
09:01.0
So he's gonna sew the belly?
09:03.0
Yeah, and then they will...
09:05.0
He's been doing this 10 years.
09:08.0
He's been doing this for 10 years.
10:04.0
So is it 70% soy sauce?
10:08.0
70% is always the water.
10:10.0
Ah ok. 30% soy sauce, 70% water.
10:36.0
So for example, if you make lechon with chicken, the basing liquid is probably the same, right?
10:50.0
The visitor brought the lechon.
11:00.0
Wow. AJ, first time.
11:04.0
AJ, the lechonero.
11:22.0
So have you had a lechon before?
11:26.0
My first Filipino restaurant I was working at.
11:28.0
Surab with budgie.
11:30.0
We did a whole suckling pig.
11:32.0
But the baby one, yeah.
11:34.0
For maybe like 6 people.
11:36.0
And then we stuffed it with truffle adobo rice.
11:38.0
So it was really good, man.
11:40.0
So really, really rich.
11:42.0
Lemongrass, ginger, spring onions.
11:44.0
All of those aromatics.
11:46.0
But yeah, I've had it quite a few times.
11:48.0
But I've never, that was done in the oven.
11:50.0
I've never had it this style.
11:54.0
Over the charcoal.
11:56.0
So really excited to see how that kind of changes the flavor profile.
11:58.0
So yeah, pretty excited.
12:00.0
Bring me my flagon of mead, squire.
12:06.0
I have the mead for me.
12:16.0
About time for a beer.
12:34.0
Hindi siya mauhulog.
13:02.0
Hindi ko alam kung ilalim lang ito.
13:04.0
Pero pag binili kasi namin yan,
13:06.0
nakapack na siya.
13:08.0
Good for pangsisig na talaga.
13:12.0
Kaya meron pa siyang mga ganyan.
13:14.0
Kasi nung binili, ganyan na siya.
13:42.0
I mean the original.
13:48.0
On the flippity floppity 3000.
13:50.0
So wait, paano ito nilamot?
13:54.0
May boiled pa rin naman.
14:00.0
Sorry, sorry to interrupt.
14:04.0
Ano pangalan ng shoot movie
14:14.0
Flippity floppity 3000.
14:22.0
may sariling vlog na rin.
14:24.0
Ano pangalan ng vlog?
14:28.0
Guys, follow niyo si
14:42.0
He will leave us already.
14:46.0
di ba mayroon siyang vlog na
14:48.0
nag 100 plus thousand.
14:50.0
Oo, nag backyard siya.
14:52.0
Mayroon pa nga siyang 400,000 views.
15:14.0
Tsaka yung aura maganda.
15:20.0
It's so trippy, no?
15:22.0
Wow, look at that already.
15:26.0
Every time you do that, the grill goes.
15:30.0
So, my ultimate dream
15:50.0
Hopefully, you don't skip the ads.
15:52.0
And I can live off
15:54.0
just sharing recipes.
15:58.0
Sharing my passion
16:04.0
Good energy, insights, whatever.
16:06.0
That's why I like hanging out with AJ.
16:08.0
I always learn something.
16:10.0
No, really. Let's not get dramatic
16:12.0
here, but here's how you do.
16:14.0
We always get inspired
16:24.0
Every time you speak to him after, you feel good.
16:26.0
So, I guess that's what life is about.
16:28.0
Before that though, you feel kind of bad.
16:30.0
And then, you feel good after.
16:32.0
First time I met this guy.
16:36.0
Good vibes right away.
16:38.0
And that's what it's about.
16:42.0
Good vibes and good food.
16:48.0
All on his second day or third day here in the Philippines.
16:50.0
I think Saul is more Filipino than a lot of the Filipinos
16:54.0
Okay, who has had crickets?
17:04.0
It's okay, it's burnt.
17:12.0
Jin and San Miguel.
17:14.0
It's the Chef Boy special.
17:20.0
Welcome to the Philippines.
17:24.0
Ask him what he ate earlier.
17:26.0
What do you eat earlier?
17:28.0
What do I eat earlier?
17:32.0
I had the duck egg, we had crickets,
17:38.0
crab omelette as well.
17:42.0
The balut actually was quite rich.
17:44.0
I didn't expect it. You can taste the feathers though.
17:46.0
All put in the taste, very good.
17:50.0
You gave him alcohol earlier, right?
17:54.0
What about the taste of the gin?
17:56.0
Do you like the gin? I love the gin.
17:58.0
Especially when you pour it for me.
18:00.0
That's my favorite drink.
18:02.0
You're gonna have one with me?
18:04.0
I need a chair with Chef Boy.
18:18.0
To new friendships.
18:28.0
Yeah, because if you
18:30.0
use the banana leaf
18:32.0
directly to the fire, it might
18:34.0
stick to the liver.
18:36.0
Okay, so we have a similar technique
18:40.0
The bagoong or ginamos,
18:42.0
we wrap it in foil
18:46.0
And we dry it. And then once it's
18:50.0
put it in the stock.
18:52.0
Instead of tying it,
18:54.0
you just wrap it.
18:58.0
Interesting. Ingenious and convenient.
19:02.0
Everyday you learn something new.
19:06.0
it's time to know
19:08.0
what Filipino time means.
19:12.0
I happen to get used to this long schedule.
19:14.0
A century later than what is stated.
19:16.0
Okay, we're leaving.
19:18.0
We're going to leave at 7.30.
19:22.0
Should we have some food or something?
19:28.0
a.m. in Filipino time.
19:36.0
Try a chicken heart.
20:04.0
So, we're already at the
20:08.0
In between, we've learned a lot.
20:10.0
We've learned a lot.
20:12.0
We're super, super grateful
20:14.0
to be invited here
20:20.0
thank you to you, sir.
20:22.0
Thank you for coming here.
20:24.0
It's an amazing experience.
20:28.0
And especially that we have
20:30.0
visitors from overseas.
20:32.0
Ches went out of his way
20:38.0
that we really need lechon.
20:40.0
That's our favorite.
20:44.0
So, I guess that's it.
20:46.0
And if you've followed our vlogs,
20:48.0
I started in Dubai.
20:50.0
They ate at Kuya's.
20:52.0
And then fast forward, we're here.
20:54.0
And then fast forward,
20:56.0
we have something to do.
21:00.0
I'm really hungry again.
21:02.0
I only ate a little compared to you.
21:14.0
You get that light crisp from the skin.
21:20.0
Smoky tenderness.
21:22.0
And then the gelatinous texture.
21:24.0
Yeah, yeah, yeah.
21:26.0
The bloop, bloop, bloop, bloop, bloop.
21:28.0
Bloop, bloop, bloop, bloop, bloop.
21:30.0
That's gooey, gooey.
21:32.0
Bloop, bloop, bloop, bloop.
21:36.0
Liver. Chicken liver.
21:38.0
Is this for just caramel or are you gonna make a sauce out of it?
21:40.0
I'm gonna add it to the sushi.
21:48.0
So, I'll put it back.
21:52.0
You can already smell the banana leaves.
21:58.0
Oh, you don't usually eat liver.
22:00.0
It depends on how it's cooked.
22:02.0
So, it's your type?
22:04.0
It's my favorite.
22:06.0
This is what you should eat.
22:10.0
It's already cooked.
22:12.0
It's our favorite.
22:16.0
There's an aftertaste of the banana leaves.
22:24.0
We removed it from the fire.
22:28.0
Because it still has a carryover cooking.
22:30.0
Why did you remove it?
22:32.0
Because it's still hot.
22:36.0
If you let it rest,
22:38.0
it will still cook.
22:40.0
It will still cook.
22:44.0
But if, for example,
22:46.0
if it's still big here,
22:48.0
it will probably take 4 hours.
22:52.0
3 hours for this.
22:56.0
But that's where it's boiling.
23:02.0
Again, they've done this a few times.
23:08.0
that's the most important part
23:10.0
in cooking lechon.
23:14.0
Stuffing and tying.
23:16.0
Excited to try this.
23:24.0
No garlic, no ginger.
23:28.0
What we're using is
23:32.0
Specific white onion.
23:36.0
Sisig is like a salad.
23:38.0
So they prioritize
23:42.0
Because it's sweeter.
23:46.0
There are also sisig
23:58.0
So I can mash it.
24:02.0
a bit of calamansi.
24:12.0
So a little bit of liquid
24:14.0
so that you can mash it.
24:16.0
So later, it will look like liver spread.
24:30.0
Another secret of sisig,
24:32.0
it's good because it's handmade.
24:40.0
We do it manually.
24:42.0
This is okay too.
24:44.0
What did Anthony Bourdain say about sisig?
24:46.0
That it's all about the texture.
24:48.0
Because of the ears,
24:50.0
the snout, the face,
24:56.0
The greenness of the liver.
25:00.0
This is our sisig.
25:12.0
Later, we'll add this.
25:14.0
For now, let's eat.
25:28.0
Add at your own pace.
25:30.0
It depends if you can do it
25:38.0
Because it's sour.
25:46.0
Do you have more vinegar or calamansi?
25:50.0
Calamansi is more popular.
25:52.0
I thought you sell
25:54.0
sisig with vinegar.
25:56.0
Some also add vinegar.
26:14.0
It can be salt or secret powder.
26:22.0
The sisig is white.
26:24.0
I noticed that you didn't
26:26.0
add soy sauce yet.
26:30.0
It's mostly optional.
26:36.0
There's no soy sauce.
26:38.0
But if you prefer, there's soy sauce.
26:40.0
And the color is better.
26:44.0
It's just a preference.
26:48.0
soy sauce. But JP
26:56.0
Refreshing. Because most of the time,
27:00.0
that doesn't look like this.
27:10.0
But it can be optional.
27:14.0
because there's no vinegar.
27:24.0
Spring onion is garnish?
27:26.0
No, I'll use it for the dipping later.
27:42.0
soy sauce and calamansi.
27:44.0
Because that's where it plays.
27:46.0
The texture is good.
27:50.0
Because he touched
27:58.0
I can hear his vlog.
28:04.0
That's his intro.
28:06.0
That's when he cooks. That's the music.
28:16.0
But it's just a preference.
28:18.0
Because I really like calamansi.
28:20.0
Actually, it should be calamansi
28:24.0
So I didn't dip it yet.
28:34.0
So I think you can make a sisig now.
28:36.0
Can I make a sisig?
28:38.0
I can give it a good shout.
28:40.0
Just need one of these.
28:42.0
The Flippy Floppy 3000.
28:44.0
That's what really makes it.
28:46.0
But now we can see the process.
28:48.0
I think we can give it a good try.
28:50.0
And now I've got Kim to guide me as well.
28:54.0
You want it sizzling
28:56.0
or the traditional?
29:00.0
Because we always have it sizzling.
29:02.0
That's how it's named.
29:04.0
So what is traditional?
29:06.0
On a sizzling plate.
29:10.0
The one that you had at Sarsa.
29:14.0
I only had a bite.
29:16.0
It was really good. Good texture, you get the smokiness.
29:18.0
And I like that you have
29:20.0
the braised, the fried,
29:24.0
I'm interested to try this and see how that compares.
29:26.0
It's like the OG sisig
29:28.0
to the one we do at Sarsa.
29:32.0
The calamansi really brightens up.
29:38.0
The rain is back.
29:44.0
doesn't want to cooperate.
29:50.0
if everything is okay,
29:52.0
we can go to his garage
29:54.0
so we're at least contained.
29:58.0
we're more relaxed when we eat.
30:00.0
The spread is good. We have a lot of food.
30:02.0
You thought it's just sisig and lechon.
30:30.0
We have a lot of food
30:32.0
aside from sisig and lechon.
30:34.0
Our visitors also brought
30:36.0
their own potluck
30:38.0
from their restaurant.
30:40.0
We'll let our visitors taste it.
31:02.0
can you speak a few sentences
31:04.0
in Tagalog already?
31:08.0
It's cheating because I have it here.
31:10.0
But I did learn a good one.
31:22.0
When we were making bets
31:28.0
if you don't want a loan,
31:30.0
just say pahingi po.
31:40.0
So a combination of the
31:44.0
broth and the bulalo broth.
31:48.0
it's a pares broth.
31:50.0
Technically what Ches calls it is a
31:54.0
A more concentrated version.
31:56.0
It's a bit salty.
31:58.0
So basically that's how it's served.
32:00.0
But of course, it's in a bowl.
32:02.0
So it's a bigger version
32:04.0
of how we serve it.
32:08.0
Where's the bulalo?
32:20.0
Crispy noodles with it
32:22.0
soaked in the broth.
32:28.0
Let's just wait for the rice.
32:56.0
Let's see how it is.
33:04.0
Let's bring this back.
33:10.0
You know, you know.
33:14.0
You like it a lot.
33:30.0
I'm sweating already.
33:36.0
thank you so much, Ches.
33:42.0
We started this in Dubai.
33:44.0
We fed them our food.
33:46.0
And then we talked about life.
33:50.0
we have a visitor here
33:52.0
from imports from Dubai
33:56.0
So that's why we're all here.
33:58.0
And then there's also an Antipolo.
34:02.0
There's also a famous vlogger here,
34:12.0
Anyway, let's start from here.
34:14.0
Ma'am, what is this again?
34:16.0
Beef Rib Sinigang.
34:18.0
But it's called Dinosaur Sinigang.
34:20.0
Dinosaur Sinigang.
34:24.0
Look at it. It's big and tender.
34:26.0
We'll taste it later.
34:30.0
Beef Bulalo Pares.
34:32.0
Beef Bulalo Pares.
34:38.0
And then this is, Ches?
34:42.0
Straight up Sisig.
34:44.0
You saw the process earlier.
34:46.0
Then Crispy Pata Kare-kare.
34:48.0
What's the name of your restaurant again?
34:54.0
Antipolo, Kapampangan,
34:58.0
And this is our Lechon
35:00.0
that Kuya Boy and Ches
35:12.0
What does that mean?
35:14.0
It's delicious here.
35:48.0
a lot of people are
35:54.0
their jaws are dropping.
36:02.0
Let's first taste
36:18.0
Welcome to the Philippines.
36:22.0
Welcome to the Philippines.
36:44.0
what Ches said earlier
36:50.0
The whole Philippines
