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🎼🎼🎼

Pupunta tayo. Obviously, San Fernando, Pampanga.

Kakain tayo ng sisig and lechon.

Si Tim Canlas was kind enough to invite us to his home.

And we are going to let the boys try lechon and pork sisig for the first time.

Salt from the UK.

Kim is from Pasig.

And AJ is originally from Toronto, now based in Dubai.

Excited for the sisig.

🎼🎼🎼

So he said Casa Cabela Buffet is a landmark.

Then just go inside.

Yung streets are right. You'll see Morning Sun Village.

Okay. Maybe this is it.

I see it. I see Morning Sun Village.

So dito papasok, papunta kay Tim Canlas.

We should park the car beside it.

Welcome to the backyard.

Pwede ka magpark trip dun sa harap ng Xpander.

Okay.

Guide kita sa labas, paglagpas ng gate.

Okay.

🎼🎼🎼

Ayat nignan, sobrang lumana, sobrang bugbog na siya.

Since day 1 tayo yung table na yun.

So dito, kung ano-ano mga tamang maglaluto niya dito?

Siguro maraming lechon.

Lechon, yung mga usual na ulam, asinigang adobo.

Sisig, bisweli.

Tapos kailan kayo nag-transition?

Around ano to eh, kung hindi ko nagkakamali, 2021 October.

So pandemic na?

Pandemic na.

October 2021, yung pinakauna namin na review sa labas is yung Tiaposo Tanghon.

Tapos nung in-upload namin, ang bilis, ang taas.

Sabi ko siguro para tayo sa food review.

And then that's it.

Yun na yung parang pivot niya.

Ganoon na kami.

Pumag-get na kami sa travel food na lang.

Puro ganoon na.

Sometimes, kapag, alimbawa, sobrang busy namin noon.

Nagbukas kaming restaurant.

So wala kaming time mag-travel.

Ang ginawa namin, backyard cooking muna sadlit.

Kung isang buwan.

So bumalik kami sa backyard, para at least yung channel namin, yung mga viewers namin, may napapanood pa rin.

So yun, backyard cooking.

Okay pa din, backyard cooking.

Yeah.

And then we will burn it there.

Ito na yung mga lechonero natin.

Chez, anong klase yung sisig ninyo?

Kapampangan sisig.

So, mabasa-basa, tama ba?

Hindi naman, sakto lang.

Usually, ang kapampangan, parang more on the wet side, tama ba?

Tama ba?

Yeah, a little bit.

Parang ganoon, parang ganoon din.

Kasi, ano kami, mailig sa sauce.

Saucy ang mga food.

At saka pagprito naman, hindi pwedeng walang sausawan.

Lagi kami may dipping sauce.

So, kapampangans are known for always using dipping sauce when eating.

So, it's always there.

Even if the food is wet, you still have the sauce to accompany it?

Yeah, like the fish sauce.

If it's sinigang or other fish sauce.

They dip the sinigang in fish sauce.

Ano yung mga kinikli?

Mmm, excited for this.

Ah, liempo, mga ganoon.

Steak, actually.

Wait, what does that do?

Well, you can just flip the whole thing.

The chicken is not even having the structure.

Well, anything you're grilling.

Is that customized?

Yes, yes.

It's 17 grams.

From coke.

Coke.

Kapalasabi.

Oh.

Pero, sa ngayon, patungan muna ito noong roll up natin na lechon.

Kusama natin maglechon.

May kiluha, baka may kiluha.

But if you, like, have a chicken dish restaurant, you want it, you know, 17 grams.

Sorry.

Table natin.

Table.

Okay lang, marami pa yan.

Minsan nga, tulog yan eh.

Si misis ko rin ang ano, sa camera.

Pares tayo.

Pero bawal naman mapagalitan mo yung asako mo, diba?

Pinapagalitan ko rin, pinapagalitan niya rin ako.

Ah, pareho lang.

Tapos ito, cracked pepper.

So, bawang, garlic.

Medyo dinagdagan ko na ito.

Okay, then onion.

So this is the traditional.

Is this traditional Kapampangan?

Ah, no. Pinoy, traditional.

Traditional Pinoy, okay, in general.

That's all you need, you know, salt, pepper, garlic, onion.

Because if it's my version, I'll put the sisig inside.

The entire sisig.

So when you chop it, you see the sisig inside.

That's the kunchi, or no?

No. The whole pig.

Or belly. The belly roll.

Then this one's the lemongrass.

Nice.

18 kilograms ito ng buhay.

Nung namatay, ganyan na siya.

Okay.

And then, so this is a combination of, kasi may lemongrass and may spring onion.

Parang sibu, may mga sibu ito.

Pinagsama-sama na.

Sibu na luson.

Tagalog version.

Pwede rin naman siya na kuchinilio version, yung rubbings.

Yung ilalagay mo sa loob.

Puro dried herbs.

Ito.

Nagdi-dinuguan din kayo.

Nagdi-dinuguan din kayo.

Meron kaming sariling version ng dinuguan.

Tawag namin tigtad.

Pero karne ang laman niya.

So dinuguan is blood.

Yeah.

Because dugo is blood.

That's my favorite.

Tapos ito, durog-durog na bay leaf.

Dahil hindi ako nakambila yung sa bahay na loob.

Medyo na durog lang.

Nice.

Tapos tatahiin muna.

Ito, close it.

Then later,

i-rub natin.

This is 30% soy sauce,

70% water.

For the color.

For the color of the lechon.

So you don't do...

You don't do 100% because it will become...

You don't do...

Roya?

No, because mas dark siya.

Mas dark siya.

I tried Sprite before.

The ending is lechon negra.

Naging black siya.

How about if you do patis?

You can also do patis.

Pero hindi naman magahanin yung taste.

It will not stay.

The taste.

The color, I'm not sure.

You can use coconut juice

for the rub.

You can also use soy sauce.

You can also use soda.

You can also use milk.

As long as the formula is 30-70.

Always 70 is the water.

Ano tayo mga lechonero?

Lechonero.

That's what they do for a living.

Kuchilyo.

Chef JP.

Lechonero.

So he's gonna sew the belly?

Yeah, and then they will...

He's been doing this 10 years.

He's been doing this for 10 years.

chenny.

So is it 70% soy sauce?

30% soy sauce.

70% is always the water.

Ah ok. 30% soy sauce, 70% water.

For you boy.

So for example, if you make lechon with chicken, the basing liquid is probably the same, right?

Yes, it can.

Alright.

The visitor brought the lechon.

3 hours?

It's an honor.

Wow. AJ, first time.

First time.

AJ, the lechonero.

Lechonero.

So have you had a lechon before?

I have.

My first Filipino restaurant I was working at.

Surab with budgie.

We did a whole suckling pig.

But the baby one, yeah.

For maybe like 6 people.

And then we stuffed it with truffle adobo rice.

So it was really good, man.

So really, really rich.

Lemongrass, ginger, spring onions.

All of those aromatics.

But yeah, I've had it quite a few times.

But I've never, that was done in the oven.

I've never had it this style.

With the skewer.

Over the charcoal.

So really excited to see how that kind of changes the flavor profile.

So yeah, pretty excited.

Bring me my flagon of mead, squire.

I have the mead for me.

I have the mead.

About time for a beer.

Puso ng manok.

Puso ng manok.

Hindi siya mauhulog.

Dyan lang siya.

Ay, mauhulog.

Ay, mauhulog.

Hindi ko alam kung ilalim lang ito.

Pero pag binili kasi namin yan,

nakapack na siya.

Good for pangsisig na talaga.

Ready na siya.

Kaya meron pa siyang mga ganyan.

Kasi nung binili, ganyan na siya.

Puso to, ito.

Grilled.

Not fried.

Not boiled.

I mean the original.

The original.

Grilled.

On the flippity floppity 3000.

So wait, paano ito nilamot?

Pinoy naman.

May boiled pa rin naman.

Bago grilled.

Sorry, sorry to interrupt.

Yan!

Ano pangalan ng shoot movie

si Kuya Boy?

Kuya Boy.

Nice.

Flippity floppity 3000.

Si Kuya Boy

may sariling vlog na rin.

Ano pangalan ng vlog?

Chef Boy TV.

Guys, follow niyo si

Chef Boy TV.

11?

13 na.

13,000?

Wow.

3 months.

He will leave us already.

And then,

di ba mayroon siyang vlog na

nag 100 plus thousand.

Oo, nag backyard siya.

Mayroon pa nga siyang 400,000 views.

Kuya Boy.

400,000.

Chef Boy.

Boy.

Talaga.

Charisma.

Charismatic.

I can see that.

Tsaka yung aura maganda.

Oo.

It's so trippy, no?

Wow, look at that already.

Every time you do that, the grill goes.

So, my ultimate dream

is to

have a few beers

with friends.

Cook like this.

And then,

share the videos

with you guys.

Hopefully, you don't skip the ads.

And I can live off

just sharing recipes.

Sharing my passion

with you guys.

Good energy, insights, whatever.

That's why I like hanging out with AJ.

I always learn something.

No, really. Let's not get dramatic

here, but here's how you do.

We always get inspired

after an AJ

session.

Yeah.

Yes, we do.

Every time you speak to him after, you feel good.

So, I guess that's what life is about.

Before that though, you feel kind of bad.

And then, you feel good after.

First time I met this guy.

Oh, thank you.

Good vibes right away.

And that's what it's about.

Good vibes.

Good vibes and good food.

Saul ate balut,

sisig, imagine.

All on his second day or third day here in the Philippines.

I think Saul is more Filipino than a lot of the Filipinos

here now.

Okay, who has had crickets?

Not Cam.

Not Cam.

It's okay, it's burnt.

But it's good.

Just, uh, no.

Just Jin.

Jin and San Miguel.

It's the Chef Boy special.

I eat little.

I'm Chef Boy.

Welcome to the Philippines.

Thank you.

Ask him what he ate earlier.

What do you eat earlier?

What do I eat earlier?

I had balut.

I had the duck egg, we had crickets,

fermented rice,

crabs, and

crab omelette as well.

I love it.

The balut actually was quite rich.

I didn't expect it. You can taste the feathers though.

All put in the taste, very good.

You gave him alcohol earlier, right?

Yeah.

What about the taste of the gin?

Do you like the gin? I love the gin.

Especially when you pour it for me.

That's my favorite drink.

You're gonna have one with me?

I need a chair with Chef Boy.

Tagay?

Salud.

To new friendships.

Over food.

Hug, hug, hug.

Yeah, because if you

use the banana leaf

directly to the fire, it might

stick to the liver.

Okay, so we have a similar technique

with our bachoy.

The bagoong or ginamos,

we wrap it in foil

and grill it.

And we dry it. And then once it's

dry, then we

put it in the stock.

Instead of tying it,

you just wrap it.

Interesting. Ingenious and convenient.

Okay, see?

Everyday you learn something new.

Okay, guys,

it's time to know

what Filipino time means.

Filipino time.

I happen to get used to this long schedule.

A century later than what is stated.

Okay, we're leaving.

We're going to leave at 7.30.

7.30pm.

Should we have some food or something?

7.30pm.

There is no

a.m. in Filipino time.

Chicken hearts.

Try a chicken heart.

Wow.

Source, baby.

Listerol.

Putok batok.

So, we're already at the

sisig part.

In between, we've learned a lot.

We've learned a lot.

We're super, super grateful

to be invited here

by Team Canlas,

by Ches,

thank you to you, sir.

Thank you for coming here.

It's an amazing experience.

It's super cool.

And especially that we have

visitors from overseas.

Ches went out of his way

to accommodate

our request

that we really need lechon.

That's our favorite.

Favorite.

So, I guess that's it.

And if you've followed our vlogs,

I started in Dubai.

They ate at Kuya's.

And then fast forward, we're here.

And then fast forward,

we have something to do.

Now,

I'm really hungry again.

I only ate a little compared to you.

Oh.

Right?

Oh, natural.

You get that light crisp from the skin.

Smokiness.

Tenderness.

Smoky tenderness.

And then the gelatinous texture.

Yeah, yeah, yeah.

The bloop, bloop, bloop, bloop, bloop.

Bloop, bloop, bloop, bloop, bloop.

That's gooey, gooey.

Bloop, bloop, bloop, bloop.

Chicken liver.

Liver. Chicken liver.

Is this for just caramel or are you gonna make a sauce out of it?

I'm gonna add it to the sushi.

Mmm.

Mmm.

So creamy.

So, I'll put it back.

Mmm.

You can already smell the banana leaves.

Is that liver?

Oh, you don't usually eat liver.

It depends on how it's cooked.

So, it's your type?

It's my favorite.

This is what you should eat.

Chicken heart.

It's already cooked.

It's our favorite.

There's an aftertaste of the banana leaves.

It's good.

We removed it from the fire.

Because it still has a carryover cooking.

Why did you remove it?

Because it's still hot.

Ahh.

If you let it rest,

it will still cook.

It will still cook.

But if, for example,

if it's still big here,

it will probably take 4 hours.

Or 3 hours.

3 hours for this.

The big one.

But that's where it's boiling.

3 to 4 hours.

That's it.

Again, they've done this a few times.

But earlier,

the incision,

that's the most important part

in cooking lechon.

The preparation.

Stuffing and tying.

Excited to try this.

It looks solid.

No garlic, no ginger.

Nothing.

What we're using is

white onion.

Specific white onion.

Not red.

Sisig is like a salad.

So they prioritize

white onion.

Because it's sweeter.

But it's okay.

There are also sisig

that are red.

We're red.

Let's wait.

Let's wait.

So I can mash it.

Let's also add

a bit of calamansi.

What's that?

Calamansi.

A bit.

So a little bit of liquid

so that you can mash it.

So later, it will look like liver spread.

Good fat.

Omega-3.

Omega-4.

Omega-10.

Another secret of sisig,

it's good because it's handmade.

Sisig is a

textural dish.

Others blend it.

We do it manually.

This is okay too.

What did Anthony Bourdain say about sisig?

That it's all about the texture.

Because of the ears,

the snout, the face,

the cartilage.

The greenness of the liver.

This is our sisig.

Let's wash it.

White onion.

Later, we'll add this.

For now, let's eat.

Chili.

A bit or a lot?

It depends.

Add at your own pace.

It depends if you can do it

or not.

It's good.

Because it's sour.

Do you have more

in Pampanga?

Do you have more vinegar or calamansi?

I think so.

Calamansi is more popular.

I thought you sell

sisig with vinegar.

Some also add vinegar.

But most of them

use calamansi.

Then, pepper.

Secret powder.

It can be salt or secret powder.

That's a lot.

This is white.

The sisig is white.

I noticed that you didn't

add soy sauce yet.

Later.

It's mostly optional.

But I'm ready.

Puree.

There's no soy sauce.

But if you prefer, there's soy sauce.

And the color is better.

And the taste.

It's just a preference.

I don't like

soy sauce. But JP

likes soy sauce.

But actually,

it looks good.

Refreshing. Because most of the time,

we see sisig

that doesn't look like this.

Let's add

soy sauce.

But it can be optional.

But it's good

because there's no vinegar.

Spring onion is garnish?

No, I'll use it for the dipping later.

It's good.

It's good with

soy sauce and calamansi.

Because that's where it plays.

The texture is good.

Because he touched

his hand.

I can hear his vlog.

Chef Boy TV.

That's his intro.

That's when he cooks. That's the music.

You're editing.

I prefer

calamansi.

But it's just a preference.

Because I really like calamansi.

Actually, it should be calamansi

when we dip it.

So I didn't dip it yet.

It's sour.

So I think you can make a sisig now.

Can I make a sisig?

I can give it a good shout.

Just need one of these.

The Flippy Floppy 3000.

That's what really makes it.

But now we can see the process.

I think we can give it a good try.

And now I've got Kim to guide me as well.

You want it sizzling

or the traditional?

Traditional.

Because we always have it sizzling.

That's how it's named.

So what is traditional?

On a sizzling plate.

The one that you had at Sarsa.

Was that good?

I only had a bite.

It was really good. Good texture, you get the smokiness.

And I like that you have

the braised, the fried,

and the smoky.

I'm interested to try this and see how that compares.

It's like the OG sisig

to the one we do at Sarsa.

The calamansi really brightens up.

The rain is back.

The rain

doesn't want to cooperate.

Or the weather.

So I told Ches

if everything is okay,

we can go to his garage

so we're at least contained.

And then

we're more relaxed when we eat.

The spread is good. We have a lot of food.

You thought it's just sisig and lechon.

There's more.

We have a lot of food

aside from sisig and lechon.

Our visitors also brought

their own potluck

from their restaurant.

We'll let our visitors taste it.

So Saul,

can you speak a few sentences

in Tagalog already?

Ish.

It's cheating because I have it here.

But I did learn a good one.

What?

Like to have

a debt.

Like a loan.

When we were making bets

on the NBA,

we were like,

if you don't want a loan,

just say pahingi po.

Pahingi po.

Penge po.

It's a

pares bulalo.

So a combination of the

pares

broth and the bulalo broth.

Actually,

it's a pares broth.

Technically what Ches calls it is a

consomme.

A more concentrated version.

It's a bit salty.

So basically that's how it's served.

But of course, it's in a bowl.

So it's a bigger version

of how we serve it.

Where's the bulalo?

Underneath?

There.

There's the

meat.

Crispy noodles with it

soaked in the broth.

Okay.

Let's just wait for the rice.

Okay, rice.

And the curry.

Oh my God.

Butter is good.

Let's see how it is.

Let's bring this back.

Oh my God.

You know, you know.

You like it a lot.

Oh my God.

Oh my God.

What?

What?

I'm sweating already.

Alright, so

thank you so much, Ches.

For having us.

Thank you.

We started this in Dubai.

We fed them our food.

And then we talked about life.

And then because

we have a visitor here

from imports from Dubai

and from the UK.

So that's why we're all here.

And then there's also an Antipolo.

There's also a famous vlogger here,

Chef Joy.

Anyway, let's start from here.

Ma'am, what is this again?

Beef Rib Sinigang.

But it's called Dinosaur Sinigang.

Dinosaur Sinigang.

Look at it. It's big and tender.

We'll taste it later.

And then this is

Beef Bulalo Pares.

Beef Bulalo Pares.

It smells good.

Paknet Bagnet.

And then this is, Ches?

Sisig.

Straight up Sisig.

You saw the process earlier.

Then Crispy Pata Kare-kare.

What's the name of your restaurant again?

Antigelo.

Antipolo.

Antipolo, Kapampangan,

and Ilonggo.

And this is our Lechon

that Kuya Boy and Ches

grilled.

Chef Kim.

Thank you guys.

Thank you.

Manyaman Ken.

What does that mean?

It's delicious here.

Say it together.

Manyaman ka.

Manyaman Kenny.

1, 2, 3.

Manyaman Kenny!

That's ultra.

Crispy.

Sorry.

Who's first?

I noticed that

a lot of people are

waiting.

It's like

their jaws are dropping.

Let's first taste

our guest

from the UK.

It's for you.

Welcome to the Philippines.

Welcome to the Philippines.

Mmm.

It's like

what Ches said earlier

which is

Lechon.

The whole Philippines

is here.