HUGE Filipino Food Tour in Bacolod City - MAMMOTH BEEF BONE + CANSI & SOUP NO.5 IN THE PHILIPPINES
Huge Filipino food tour in Bacolod City. While in Bacolod we tried the mammoth beef bone soup, cansi, and soup no.5 in the Philippines.
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On our huge Filipino food tour in Bacolod City, we started our day off with some sweets, since Bacolod is the sugar capital of the Philippines. Here they have some popular Filipino foods that are must-tries.
Next stop on our Filipino street food tour was to try a mammoth beef bone soup, cansi. Cansi is a popular dish here in Bacolod and the one at Eron’s Cansi House comes with a mammoth beef bone inside. We couldn’t believe the size of this mammoth beef bone cansi soup, definitely one of the best foods to eat in the Philippines.
We continued our huge Filipino street food tour trying some local pasalubong. Pasalubong is really popular in the Philippines. Afterwards, our Filipino street food tour took us to try the mysterious soup no.5. This is a Filipino food that is actually quite hard to find, and a very exotic soup because of the mysterious main ingredient!
We finished our Filipino food tour at the sweetest place of them all to try the popular Bacolod cakes at Calea. These cakes are one of the number one foods to eat in Bacolod!
We hope you enjoy our huge Filipino food tour in Bacolod City, eating a mammoth beef bone cansi and soup no.5 in the Philippines. Stay tuned for more Filipino street food adventures!
Places we visited:
Name: Cafe Bobs
Address: Capitol Shopping, 62 Narra Ave, Bacolod, 6100 Negros Occidental, Philippines
what3words location: ///torches.cabbage.reaction
Name: Eron's Cansi House
Address: Capitol Shopping, 62 Narra Ave, Bacolod, 6100 Negros Occidental, Philippines
what3words location: ///alright.vineyard.bound
Name: BongBong’s
Address: MXH3+JQ7, Lacson St, Bacolod, 6100 Negros Occidental, Philippines
what3words location: ///degree.passport.kicks
Name: Bilbao’s Cansi House
Address: MXV5+8X6, Lacson St, Bacolod, 6100 Negros Occidental, Philippines
what3words location: ///doll.trifle.partied
Name: Calea Pastries and Coffee
Address: Balay Quince, 15th St, Bacolod, 6100 Negros Occidental, Philippines
what3words location: ///ferrets.tidying.films
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Hey there, we’re Chris and Steph, an adventurous couple in search of trying out all the amazing food the world has to offer! We believe the ultimate best way to experience a culture is through their food and the people that you share it with.
On this channel, we’ll share with you our love of trying new and interesting foods, while experiencing different cultures and street food around the world. We hope you enjoy our food tour videos and follow along with us as we explore the globe, stepping out of our comfort zone to try new foods and be adventurous.
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THANKS FOR WATCHING ????
* Some of the above are affiliate links, which means that if you use them, we may get a small commission that supports our channel at no extra cost to you. We only use affiliate links for products/services we believe in!
Easy Chinese Braised Beef Recipe (酸菜炖牛肉)
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This is a hearty, soul-warming beef recipe - 酸菜炖牛肉. The meat is braised with pickled mustard green, which is truly the heart and soul of this recipe; it brings in a distinct and rustic charm and gives the beef a dominant fermented taste. I know it is new for many people who have never tried this ingredient, but trust me, you will fall in love with its flavor.
To braise the beef
1 lb of beef chuck
1 lb of beef femur bone
2 liters of water to blanch the beef
4-5 cups of hot water to braise the beef
1 inch of ginger, sliced thinly
3 cloves of garlic, crushed
3 scallions, cut into stalks
1/2 of a purple onion
1 cinnamon stick (Amazon Link -
2 cloves (Amazon Link -
1 tsp of fennel seed (Amazon Link -
1 tsp of black peppercorn (Amazon Link -
1 slice of dried Angelica root, AKA baizhi (白芷), optional (Amazon Link -
2 tbsp of Sichuan peppercorn (Amazon Link -
To complete the soup
2.5 tbsp of oil
1 inch of ginger, sliced thinly
2 shallots, quartered
6 cloves of garlic, cut in half
5 Thai bird eye chilies, diced
5 dried red chilies, cut into short pieces (Amazon Link -
227g of pickled mustard green, rinsed and diced (Amazon Link -
1 tbsp of sichuan dou ban jiang (Amazon Link -
1 tbsp of soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
INSTRUCTIONS
Put the beef chuck and beef bones in a big stock pot, then fill it with water. Bring it to a boil over high heat, taking 10-15 minutes.
Meanwhile, put the following aromatics and spices into disposable spicy bags: ginger, garlic, scallions, purple onion, cinnamon stick, cloves, black peppercorns, fennel seed, Sichuan peppercorns, and dried Angelica root (optional).
Once the beef pot boils, skim off all the scum using a fine sieve.
Transfer the beef and the bones into a new, clean clay pot. Fill the clay pot with 4-5 cups of hot water or enough to immerse all the ingredients. Add the spice bags. Simmer the beef over low heat for 2.5 hours.
2.5 hours later, remove the beef from the pot and leave the broth behind. Cut the beef into bite-size pieces.
Discard the bones and the spice bag. Put the beef meat back into the clay pot. Set it aside.
Rinse the pickled mustard green with running water to remove the excess salt and roughly dice it. For those who don't have access to buy pickled mustard green, you can use Sauerkraut as a replacement. You just need to add 1 more tbsp of soy sauce in addition because Sauerkraut is a bit less salty compare to Chinese pickled mustard green.
Heat the wok over medium heat and add oil. Toss in ginger, shallot, garlic, Thai bird eye chilies, dried red chilies, and sichuan dou ban jiang. Stir for a couple of minutes.
Add the pickled mustard green, switch the heat to high, and keep stirring for a few minutes to activate the umami flavor.
Season it with 1 tbsp of oyster sauce and 1 tbsp of soy sauce. When adding the soy sauce, drizzle it from the side of the wok; the heat will help to create a complex aroma.
Last, pour in the beef along with all the broth. Bring it to a simmer and let it cook for 10 minutes so everything can mingle together. We don't want to braise the mustard green for too long; otherwise, you will lose the crunchy texture.
????????????Ricette Menù di Halloween Buone da morire ⚰ #chefnunzio???????????? Sub-Multilingual ???????? ???????? ????????
RINGRAZIAMENTI:
Per la sigla :
Max Astrale
Simone Odio
Reazioni di Coppia
RICETTA:
Ingredienti
Zuppa della strega
1 tuorlo
1 kg di zucca
400 g di patate
1,5 litri di acqua
5 g di rosmarino in polvere
40 gr di gorgonzola
sale, pepe ,olio extravergine di oliva
4 zucche grandi come una scodella
-
Per i ragnetti
3 olive nere
50 g di formaggio fresco
un pezzettino di pasta di pane!
----------------------------------------------------------------
Teste di Frankenstein
800g di zucca
100 g di prosciutto cotto
1oo g di mozzarella
5 g di rosmarino in polvere
sale pepe , olio di oliva.
Per l'impasto
300 g di farina 00
5 g di sale
5 g lievito di birra in polvere
un pizzico di zucchero
10 g di olio di oliva
-----------------------------------------------------------
Ossa d'olci
4 albumi (100g circa)
200 g di zucchero a velo
250 g di farina
--------------------------------------------English------------------------------------------------
For the acronym I thank:
Max Astrale
Simone Odio
Reazioni di Coppia
RECIPE:
Ingredients
Witch soup
1 yolk
1 kg of pumpkin
400 g of potatoes
1.5 liters of water
5 g of rosemary powder
40 g of gorgonzola
salt, pepper, extra virgin olive oil
4 large pumpkins like a bowl
-
For spiders
3 black olives
50 g of fresh cheese
a piece of bread dough!
-------------------------------------------------- --------------
Frankenstein's heads
800g of pumpkin
100 g of cooked ham
1oo g of mozzarella
5 g of rosemary powder
salt pepper, olive oil.
For the dough
300 g of 00 flour
5 g of salt
5 g powdered yeast
a pinch of sugar
10 g of olive oil
-------------------------------------------------- ---------
Bones of ollies
4 egg whites (about 100g)
200 g of powdered sugar
250 g of flour
__
#chefnunzio , #ricette, #cucina
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Cantonese Ribs with Black Bean Sauce Recipe (Dim Sum Style)
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Steam Ribs in Black Bean Sauce (豉汁蒸排骨) is the most popular rib recipe in Cantonese cuisines. By sauteing part of the garlic and the fermented black soybean, the flavor really stands out. The citrus aroma from the orange peel is like a nice little spark that refreshes everything. These ribs are incredibly tender, juicy, and full of umami flavor.
INGREDIENTS (Served 2)
500 of pork short ribs
2 tsp of salt to rub the ribs (Amazon Link -
1/4 cup of cornstarch to rub the ribs (Amazon Link -
1/4 cup of crushed ice to rub the ribs
3 tbsp of Chinese cooking wine to rub the ribs (Amazon Link -
1.5 tbsp of soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1/2 tbsp of Chinese cooking wine (Amazon Link -
1/4 tsp of salt (Amazon Link -
1/3 tsp of baking soda (Amazon Link -
1/2 tsp of sugar (Amazon Link -
1/3 tsp of white pepper (Amazon Link -
1/3 tsp of aged tangerine peel, optional (if you don’t have it, use 1 tsp of orange zest.) (Product Link -
3 tbsp of garlic
3 tsp of ginger
2 tbsp of cornstarch (Amazon Link -
2 tsp of fermented black bean, roughly diced (Amazon Link -
2 tbsp of vegetable oil (Amazon Link -
INGREDIENTS
Slice the ribs in between the bones into bite-size pieces. Then rub with salt, corn starch, crushed ice and Chinese cooking wine for 8 minutes. This 8 minutes of rubbing is going to loosen up the grains and fibers, which tenderize the ribs physically - very important.
Rinse the ribs under cold running water for a few minutes or until all the starch is gone Then drain completely. This cleaning process will remove any unpleasant smell and wash off some of the Myoglobin, which is the redness that appears on the meat. If you don’t wash it, you will get a meaty, gamy taste and your ribs will be brown after cooking. This is completely optional and up to you but I as a Cantonese, we prefer our meat to have a light color and a clean taste especially when making steamed recipes.
In a mixing bowl, combine the marinading ingredients for the ribs: soy sauce, oyster sauce, chinese cooking wine, salt, baking soda, sugar, white pepper, granulated orange peel, 2 tbsp of minced garlic (reserve 1 tbsp for later), and 2 tsp of the minced ginger (reserve 1 tsp for later).
Even though the ribs are well-drained, it is still wet. Use paper towels to absorb as much water as possible then mix the ribs with the marinade.
Once all the flavor is well combined, add 2 tbsp of cornstarch and mix thoroughly. This will get you that classic dim sum rib texture. Set the ribs aside for now.
In a sauce pot, add the black soybean, the reserved garlic and ginger, and 2 tbsp of oil. Saute for a couple of minutes or until the aromatics are slightly golden on the edge. Turn off the heat. Let it cool.
Pour the aromatics and oil into the ribs and stir thoroughly. Let is sit in the fridge for at least 1 hour (over night will be even better).
Place the ribs in the plate and steam on high heat for 30 minutes. Make sure you have enough water in the pot so it doesn’t boil to dry.
Sprinkle some diced scallion as garnish. Enjoy
ULTIMATE Lechon Tour in Cebu Philippines - CRISPY PORK BELLY LECHON + BEST CEBU FILIPINO STREET FOOD
Ultimate lechon tour in Cebu Philippines. This is the most epic lechon tour of Cebu, Philippines, tasting Cebu lechon and the local crispy pork belly lechon, the best Cebu Filipino street food.
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Today we went on the ultimate lechon tour in Cebu Philippines, going to three different places for their insanely crispy lechon, and special crispy pork belly lechon. We started off exploring this best Cebu Filipino street food at Leslie’s Lechon in Talisay, seeing the whole preparation and cooking process of one of the most popular Filipino foods.
We headed back into Cebu City to continue our ultimate lechon tour in Cebu Philippines, going to Cebu’s Original Lechon Belly to watch their crispy pork belly lechon get cooked up. We couldn’t believe how crispy, flavourful, delicious and tasty this crispy pork belly lechon was. The crispy pork belly lechon really uses the best part, a must eat Filipino food in Cebu.
We finished off our ultimate lechon tour in Cebu Philippines tasting the crispy pork lechon at Rico’s Lechon. Lechon is one of the most popular street foods in the Philippines, a must on any Filipino food tour is to try this best Cebu Filipino street food.
We hope you enjoy this ultimate lechon tour in Cebu Philippines, tasting the incredibly flavourful crispy pork belly lechon, and Cebuano lechon. Lechon is one of the best Cebu Filipino street foods! Stay tuned next week for more street food adventures.
Places we visited:
Name: Leslie’s Lechon
Address: 6RVV+HMX, Talisay, Cebu
what3words location: ///watching.button.remarks
Name: Cebu’s Original Lechon Belly
Address: Parkmall Al Fresco 3, Mantawe Ave, Mandaue City, 6014 Cebu
what3words location: ///released.intent.food
Name: Rico’s Lechon
Address: 8WFJ+XRM, Mantawe Ave, Tipolo, Mandaue City, Cebu
what3words location: ///discrepancy.mull.savings
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✈️ Travel Insurance:
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???? Our Essential Gear
Camera:
Travel:
Electronics:
---
???? Catch up on our food adventures!
???? Follow us on Instagram for some behind the scenes content: @hungrytwotravel
☕ If you're loving our content and want to support us, you can buy us a coffee! ???? Thank you from the bottom of our hearts ????
---
Hey there, we’re Chris and Steph, an adventurous couple in search of trying out all the amazing food the world has to offer! We believe the ultimate best way to experience a culture is through their food and the people that you share it with.
On this channel, we’ll share with you our love of trying new and interesting foods, while experiencing different cultures and street food around the world. We hope you enjoy our food tour videos and follow along with us as we explore the globe, stepping out of our comfort zone to try new foods and be adventurous.
---
THANKS FOR WATCHING ????
* Some of the above are affiliate links, which means that if you use them, we may get a small commission that supports our channel at no extra cost to you. We only use affiliate links for products/services we believe in!