yay thank you for feat filipino food just an advice next time if you will make again that graham cake put the all purpose cream/heavy whipping cream and condensed milk in the fridge overnight so you can get the perfect ice cream like mixture ❤
You just have to marinate the pork and cook it directly in the pan. Wait for it to be fried by its own fat. Of course, while cooking it, you will also add the marinade in the pan and mix it from time to time to avoid it from getting burned. For the marinade to coat the pork well, you can marinate it for 1 to 2 hours. If you have more free time, overnight marination is good as well.
Here's my recipe for it:
– Pork belly (usually, I just buy an adobo cut in the meat shop in the Philippines. I don't know if you guys have that cut in the store). – Garlic – Salt – Lime/Kalamansi (if it's hard to find, you can use lemon, I guess)
You can also add pepper, but I prefer not to add it to my recipe because I don't want the pepper to overpower the taste of the adobo.
You don't have to put oil on it since the pork meat is fatty, so it will be cooked in its own fat. Just cook it with medium heat and watch it carefully to avoid burning. The outcome will be crispy and golden brown.
Don't use soy sauce because it will be hard to know if the meat is cooked.
Anyways, I'm sorry I don't really have any measurements for this since I just eyeball it when I cook. I hope I did well in my explanation while typing.
You can pair it with these sauces (this is my preference, but if you have a sauce that you like, feel free to use it):
– Spicy coconut vinegar with some onions. As indicated, it's just a combination of vinegar, chilies, and onion. If coconut vinegar is hard to find, just use white vinegar or any vinegar of your choice.
– Spicy toyomansi, which is a combination of soy sauce, lime or lemon, and some chilies. I like to add a bit of sugar as well to balance the taste. I taste test them so that I would know if I should add more or if the sauce is already good. You can also add some onions if you want.
You can also dip it with ketchup or sriracha (again, this is my preference. You don't have to force yourself to try it if you feel weird dipping the adobo with ketchup or sriracha).
Wooooww it's noice to see this video. I've been watching your videos for a long time now. It's just refreshing to see this one as a Filipino viewer. Thank you Ate Tina 😊🫶🏻
garlic fried rice, the bestik tagalog just add sunny side up egg it's already one of our typical breakfast called tapsilog (tap /tapa means beef, si from sinangag or fried rice and log/itlog means egg)
These recipes were SO GOOD! Let me know what other recipes you wanna see us tackle next😋😋😋
do fresh lumpia with peanut sauce, and champorado (chocolate rice porridge) next
We marinated pork first we don't fry it
Hope you can try Sinigang, Kare-Kare, Kaldereta, and more!
So happy you enjoyed our most loved Filipino food! Looking forward to more of these!!! Can't wait to get more 2 thumbs up from Layla ❤
All my favourite food and it's already night time and I'm already in bed but I'm sooooo craving for all of them, specially the bistek. Yum yum!
MOREEEE!!!!
Finally, you tried filipino food 😮❤ for part 2, please cook beef tapa, sisig and leche flan 😋
Kinda hurtful to watch the mango graham, but nevertheless you ate that up❤️
everything looks yummy!!!
Try Leche Flan next time. 😊
White onion is better on the Beef Steak. 👍
made me want these dishes so bad right now.. urgh.. my mouth cant stop drooling
loved this video1
I don't know what crackers u used but thats not graham.
I don't even whipped it.
All good on layering and nocer crunch if u have the graham on top like really finely chopped ❤❤❤.
I'm a Filipino and I'm happy that you liked our dishes!😃 You chose some of our easiest and delicious recipes😁 Waiting for part 2 and more😊
PS. When I saw the size of your container for the mango float, I know that wouldn't be enough😁 We usually use a large container for that😅
Try eating the pork adobo with the garlic fried rice too!😊
We need a part 2!!
06:21 adobo goes well with the garlic rice
PHILIPPINES??? UYYYY PHILIPPINES, PHILIPPINES OH PHILIPPINES!!!
Part 2 please❤
part 2
Adobo+kimchi as side ofcourse rice is great
Adobo tastes best when it's spicy.
Lyla is there just living her best life like, eating, dancing, and shaking her pigtails around 🩷 so cute.
you should've tried the adobo with the garlic rice, they're good together. my fave combo. best eaten as breakfast with coffee. 😊❤
LADY FINGERS IS MUCH MORE NICE TO USE FOR MANGO FLOAT
Pair garlic rice with adobo. Perfect!
Part 2 please ❤
I want to cry when u didn't use graham biscuit!!! those biscuits hits different!
+1 on the M.Y. San Graham Crackers. The best graham crackers for the authentic Filipino taste. ❤
We got a perfect score here!!! Wiiit wiiit whistle!!! I'm so happy you liked everything!!! Lyla's double thumbs up is so cuteeeeee 😍😘
yay thank you for feat filipino food just an advice next time if you will make again that graham cake put the all purpose cream/heavy whipping cream and condensed milk in the fridge overnight so you can get the perfect ice cream like mixture ❤
breh that mango looks hard af. if you haven't tried philippine mango, it's silky smooth, soft and sweet
Why don't you also try cooking Adobo de Cebu?
You just have to marinate the pork and cook it directly in the pan. Wait for it to be fried by its own fat. Of course, while cooking it, you will also add the marinade in the pan and mix it from time to time to avoid it from getting burned. For the marinade to coat the pork well, you can marinate it for 1 to 2 hours. If you have more free time, overnight marination is good as well.
Here's my recipe for it:
– Pork belly (usually, I just buy an adobo cut in the meat shop in the Philippines. I don't know if you guys have that cut in the store).
– Garlic
– Salt
– Lime/Kalamansi (if it's hard to find, you can use lemon, I guess)
You can also add pepper, but I prefer not to add it to my recipe because I don't want the pepper to overpower the taste of the adobo.
You don't have to put oil on it since the pork meat is fatty, so it will be cooked in its own fat. Just cook it with medium heat and watch it carefully to avoid burning. The outcome will be crispy and golden brown.
Don't use soy sauce because it will be hard to know if the meat is cooked.
Anyways, I'm sorry I don't really have any measurements for this since I just eyeball it when I cook. I hope I did well in my explanation while typing.
You can pair it with these sauces (this is my preference, but if you have a sauce that you like, feel free to use it):
– Spicy coconut vinegar with some onions. As indicated, it's just a combination of vinegar, chilies, and onion. If coconut vinegar is hard to find, just use white vinegar or any vinegar of your choice.
– Spicy toyomansi, which is a combination of soy sauce, lime or lemon, and some chilies. I like to add a bit of sugar as well to balance the taste. I taste test them so that I would know if I should add more or if the sauce is already good. You can also add some onions if you want.
You can also dip it with ketchup or sriracha (again, this is my preference. You don't have to force yourself to try it if you feel weird dipping the adobo with ketchup or sriracha).
I was not ready to see lyla this big!! Gosh I have been away to your channel for so long🥹Please part 2 of this!!!
Graham cake taste so much better if you are celebrating christmas and new year in philippines haha
Too much soy sauce makes your adobo very salty
Always cooking adobo but this made me want to eat again
Proud Filipina here🇵🇭!!!
Watching them assembling the mango float in a tiny container made me think that their container is not enough even for one person
Normally the mangoes we use is just a shy away from being overripe
Wooooww it's noice to see this video. I've been watching your videos for a long time now. It's just refreshing to see this one as a Filipino viewer. Thank you Ate Tina 😊🫶🏻
more videos. there is so many Filipino Ulam you can make that is delicious.
garlic fried rice, the bestik tagalog just add sunny side up egg it's already one of our typical breakfast called tapsilog (tap /tapa means beef, si from sinangag or fried rice and log/itlog means egg)
🇵🇭🎣
part 2