Bryan Roof visits Oakland, California and shares his version of Sisig and Garlic Fried Rice with host Julia Collin Davison. Tasting expert Jack Bishop discusses the importance of Knorr’s Liquid Seasoning in Filipino cooking. Toni Tipton-Martin talks about the history of chicken wings as a bar snack, and Julia makes host Bridget Lancaster Soy Sauce Chicken Wings.
Get our Garlic Fried Rice recipe:
Get our Sisig recipe:
Learn more:
Get our Soy Sauce Chicken Wings recipe:
Buy our winning whisk:
Buy our winning Grilling Tongs:
Buy our winning Charcoal Grill:
Buy our winning non-stick skillet:
Buy our winning cast iron:
Buy our winning baking sheet:
Buy our winning wire rack:
Buy our winning chefs knife:
Buy our winning large saucepan:
ABOUT US: The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook’s Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK All-Access subscription for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques. Learn more at
If you like us, follow us:
41 Comments
Leave a Reply
You must be logged in to post a comment.
That's a great wing recipe. I will try it, also adding ginger to the recipe.
Most version of Sisig have chopped chicken liver.
Sisig is a great pair for beer, wine and hard liquor. I no longer drink but I still eat Sisig with rice 4 times a month.
Same with Chicken Pork Adobo which is the best adobo combination for me. The taste is absolutely awesome.
Go Pinoy 🇵🇭!
Usually the Mayo is mixed with Tuna as in Tuna sisig.
Go Pinoy 🇵🇭!
You can always count on Brian to follow in his families footsteps, to continue their legacy of colonization! Without Brian how would we ever learn about such beautiful recipes from other cultures like Sisig!! Leave it to white-man Brian, who will seemingly dissolve into a puddle of goo if he cooks a dish that is American or European in origin!!!
🎉🎉🎉🎉🎉🎉
❤❤❤❤❤
Thanks again for making my day!!! See you girls cooking together is really a true pleasure!
Thank you for presenting a Filipino dish this time. Kudos to the way the chef prepared it because he elevated it into a meal that any meat lover from all over the world can eat anytime. I have been cooking sisig traditionally ( sans the mayo and egg) but I will try the sisig prep presented here soon!
Cooks Country is just another way of your company making more money. Having said that I do subscribe to Cooks Illustrated and I love it but that is as far as I will go. I’m not made out of money and I think it is ridiculous…
Ha ha ha ha ha! 😂😂😂😂😂
As a Filipino. Thank you fpr showcasing Pork Sisig. It may not be that authentic but I appreciate it. Real sisig is very much yummier. 😋 Just please do not wash the rice. 😭
Bridget at 22:49, "Noice!" My sentiments exactly. LOL
That last chicken recipe is what my family has been doing for most my life, Ma learned it from some Japanese exchange student friends as a 'teriyaki' recipe and I've made my own variations with gochujang and a few other flavors. Good stuff on pretty much any meat as a marinade.
Damn that makes me hungry. I should finally open my hibachi grill and give it a whirl. 🤤
When I was a kid I was a very picky eater and I wouldn't eat anything without rice doused in Knorr seasoning lol
I come from Pampanga, the birthplace of Sisig. While I prefer the traditional way of making it(no mayo and egg), I feel that food evolves and I appreciate it. Enjoy your little taste of the Philippines!
Tired of the narrator.
I'm sorry. I'm from. Pampanga, the home of sisig. There is no myo or egg in sisig. Learn something… https://youtu.be/avqseTGOCOA?si=jdkXIOBezwR2AdEh
💛
Pay attention young ones out there
Which clowns rinses leftover rice for fried rice?! Use your hands to break up the clumps!
Too many recipes in one video !
Thumbs. Down !
Thanks for the increasing the number of global recipes with the standard of thorough ATK testing. Trying a random recipe online can be such a gamble.
You have a great speaking voice, it's so soothing to listen to.
Real sisig is all head meat, brain and liver. Boiled grilled and chopped with Knorr, Calamansi or Mayonnaise if not using the brain, topped with egg that's mixed on the table. With sliced Django chilies, Taiwan F1 chilies, Green Onions and Red onions.
Pork salad, yes please!
Where's the beer!
♥️😋👍👍👍👍👍
Pork Salad Annie. The gator got your granny.
Authentic? More like Americanized.
I Spent 3 months TDA Subic Bay Naval bace waiting for my ship to pull in on its journey on Westpack ,
And had amazing food and Drinks off Bace , I would want to return after all these Years but there's one grocery store in my area with Filipino owners and food inside which is delicious.
I cannot imagine why anyone would eat chicken wings!
3:34 gotta love the smell of boiling mayo
Mambo sauce all day!
Here in the NW we love Dinengdeng with sockeye~! ":+j
I roast them on the grill in direct with a little cherry wood and they're awesome 🤓
GO PILIPINO….YUM YUM😋
🐊💸💸⛓️👨🚀⛓️💸💸🐊
First!