Chef’s Guide to Filipino Food in California’s Bay Area | On the Road with Bryan Roof

Byamazingfoodstv


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:

Follow Bryan Roof on Instagram:

ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.

If you like us, follow us:

source

Similar Posts

30 Comments

  4. 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..

  15. 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.

  27. 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?

Leave a Reply