Travel alongside Cook’s Country’s Editorial Director Bryan Roof as he explores the communities and cuisines that make up the great American dinner table. In this episode, he visits Oakland and digs into sinigang at FOB Kitchen, sisig with popup Likha, and then sits down at Abaca to discuss Filipino fine dining.
Get our Sinigang (Pork and Vegetable Soup) recipe:
Get our Sisig recipe:
Get our Garlic Fried Rice recipe:
Read more about our visit to FOB Kitchen:
Browse all our series content:
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I can excuse these guys for deviating or reversioning the sisig. But ask any Filipino even a 4 year old kid…. Those citrus ARE NOT CALAMANSI!
Thai chili..?? Hmmm
This is all just food cooked liked Filipino but not really. It’s like saying Mexican food is Taco Bell
The problem with Filipino food is that it changes depending on where you come from.. there might be as much variants to cook food as there are islands.. sooo.. it don't matter how you cook it.. you're doin it wrong..
It's not just Spanish Chinese lmao learn gastronomy we're austronesian we have Austronesian way of cooking
I bet that sinigang didn't taste good
unfortunately that's not sinigang and definitely not sisig
I dont think this is Filipino!…yeah for sure it is American Cuisine…dishes where lost with the TWIST they are doing… better go to a TURO TURO or CARINDERIA for a home cooking taste…just saying
That's FilAm food tho.
Sizzling bbq
The “calamansi” looks….different. 😳
Puro karne masarap Yan sa colon mga besh
they look delicious but change the names, those were not sinigang or sisig..
Wow! Glad Filipino foods are now becoming more popular. Hope to see more Filipino restaurants all over the US.
I don't get it. why do Filipinos who leave for another country suddenly put Ginger in their Sinigang, I guess, when its fish its a must, but still we normally don't put ginger in Sinigang. and only restaurant people sear meat like that, Ordinary filipinos don't (Millenials maybe). its basic, you put pork or beef cut into large cube bite sizes into sa pot fill it u with water (preferable rice water) until it covers the meet and boil it when it starts to boil add a couple of small whole onions and small whole tomatoes. the start simmering to tenderize the meat. when its tender you add the Tamarind sinigang mix or whatever sinigang souring agent you prefer to use like Guava fruit or Kamias fruit etc. adding more rice water at this point might be needed (remember this is a stew that is more like a soup., lowering the heat after it starts to boil again coz' it might overflow while boiling. simmer a little more then, add all the veggies one by one like like Gabi cut into bite size pieces, snake beans, okra, eggplant, patchoy and finger chilies (looks like Halapeno but its not). add salt to taste and simmer for 3 more minutes or until veggies are cooked. absolutely sauteing or searing needed.
FOB kitchen owner spoke like Thai.
Haven’t seen calamansi that big! It looks more like cuties!
that guy pronounces kalamansi so funny, never heard of it pronounced that way
Wow. I'm filipino watching from the philippines.
THE LAST STOP I SKIPPED , I HATE TO MUCH FUSION
THE INTRO WESTERN PALATE 🤣🤣🤣 MY MIND CAN'T PROCESS THAT INFORMATION…..
I love Filipino food.😋♥️
the traditional sinigang doesn’t have ginger
Dont make sinigang as an only name… make it real sinigang..
Thank you for Featuring & trying our Cuisine which are admired around the world 🌎 If you see a Filipino Restaurant you can expect an at home atmosphere. Hope you'll feature this in ATK 🥰🥰🥰
You summon us, the filipinos.
too many 🚩🚩🚩
just a tip. To all the Filipino chef, please..if you're goin to introduce our dish to other nationality make sure that it is 70-80% similar to what you are eating in the PH.
my gaahd the sisig and sinigang, what just happened? two of the most common Filipino food. WHY?
It is very weird to see calamansi that huge and in a different color…
kalamansi daw amp
Those are huge calamansi!