American Family Cooks Filipino Food for the First Time

Whoa guys look oh my god oh my god that's an eggplant. I think you pronounce it nilaga. We're gonna make nigala soup. Spread love get love. Guess who's calling? Look guys it's it's Ken. Got a coconut milk, sayote, garlic, onion, ginger. All right this is our finished product. Good afternoon it's 4 22. My mom and I are feeling a little bit under the weather. I've just been home resting all day and she was working. So now what we're gonna do is go to my dad's house to go see my sister and we're gonna stop at the store and cook some soup. So you guys know my favorite is of course tinola. I cook it all the time and the last time I cooked at my dad's we did make tinola but the thing is we only had chicken breast so it wasn't really like the same. So I thought either doing that but you know I want to try something different. I've actually never cooked gulai which is just like basically coconut. My sisters and my dad. Food. I'm excited to try to cook something different even though I think I have an idea of how to make it. It'll be probably cool to see. Let's go. We are going to Nino's Savagios. It's a smaller market sometimes maybe a little bit more expensive but it's better quality and this is a chain too. They have many of these right? Yes. Okay but uh typically you know we usually do like Kroger, Meyer but we're gonna go here today. So we found the coffee aisle over here. I don't know what this fancy dancy stuff is so we're gonna try. These are a bunch of flavors so we'll try this one. I don't really know how you do it. You gotta turn the thing. Oh it smells really good. Regular and flavored. You must pour it like this. Autofine. Okay guys this is the vegetable section. My mom said she worked here for a little bit. Yeah I did. Oh you do? Nice because she was not that long ago a couple years ago? Yeah. So when she was only working part-time when she first moved here she worked here and so we get a 10% discount. So look at all this. Have you ever seen that? Artichokes. I think we need some let's get some cilantro. Is this cilantro? No. We're gonna do I think we have to do some carrots. I'll do some carrots because carrots are so healthy. Whoa guys look oh my god what is that is so big. Okay I think we'll get some carrots because we are doing and then we need bok choy. I think this is bok choy. We'll have to do the back. Over here. There. Right there. Oh my god That's an eggplant. This is huge and it's a filipino. Look how cute though. It's so baby but they're so different. Oh my god this is really big. So we're gonna get some eggplant. 99 a pound. It's grown in Mexico. So first time mom is cooking okra. That's another thing we don't really cook that much here is okra. So I was just explaining that we don't cook that much of broccolini. It's actually super good. It's expensive right? It's like mini. I think it's like mini broccoli. Yeah. So okra should be good. Okra is I've cooked it only a couple times in soups about. So okra and eggplant I was something we never really have that much here in the states for sure is this eggplant. So here's our we need we're gonna try mint and cilantro to add in our ginitaang gulay. Gulay means vegetable. So that's basically means coconut vegetable. So I think this is mint. No that yeah it's uh this is mint right? Yes. So we'll get some mint and some cilantro. It's only 99 cents each which is pretty good. Let me show you guys. Americans we love our cheese. So look at this is a whole aisle of cheese. Oh my gosh and I never ever I'm not a big cheese person. I don't consume much dairy to be honest just like yogurt but yeah some people really like their their cheese. And we're getting some stew beef guys because my my first option to cook was gonna be oh and I think you pronounce it nilaga. We're gonna make nigala soup but uh similar to like bulalo because I never tried to make that before. I wanted to make something different besides canola. So tomorrow maybe I'll try the beef nilaga. Boom. Look at all this steak guys. Rib steak, New York strip steak. Look at all this guys. Look at this cakes. Wow different than oh they have cannolis. I think this is more of an Italian plate. Whoa milk cake. That looks really good and then they have some prepared. Oh that's kind of cool and then lots of lots of bread and they a lot of the grocery stores in the states have samples. You can try their sourdough. Nice. I wonder if they bake it fresh here. Where my mom go? I lost my mom. Wow I've never been here before. Look at all these cupcakes. Americans love our sweet sugar. It's another thing I noticed. Philippines to the look at all this candy um the Filipino sweets and Asian sweets in general I feel like are a lot less sugar than American sweets and they're more like natural ingredients like they have like puto is a little sweet but it's not like you know you can eat one and not be like you know what I mean in America you have to slice a cake it's like a million calories it's so sweet. So here's the garlic. Look at this convenience. You don't have to peel your own garlic. Yeah there's my mom. She said Brianna. The there's garlic we need garlic, onion, and ginger. So she got the garlic. It's easier. Yeah convenient. On ginger. We don't need turmeric but turmeric is really good for you. Okay so we'll get this ginger. Oh my gosh rumbutan. No way. They have and they have mango steam. I've never seen this before in this country. Okay we're also going to get a yam. So they have red yams. They have sweet potato. They just don't have purple yams. That's why ube is not really a big thing. Do you know what ube is? No. The purple the purple uh flavor. Purple it's a purple sweet potato basically. And a cute little pumpkin. This I guess is calabaza or this more is squash. That was for the other one but actually I should get it because in case we add it or wow the cabbage is really different here. Do they have uh or they have this color cabbage? Oh here's these are two different cabbages right? This to that. Is that different? No I guess not. It's so big. Yeah we'll try this one. Cabbage down. Cabbage down. I'm really sore from the gym. Okay now we just need the most important thing. We almost forgot the coconut milk. So tomatoes. Yeah it will be in more usually it's in a can. So the can aisle probably down one of these. Let's ask. There's an Asian and seafood section. So we're gonna go with coconut milk. It is very pretty expensive here. And should be the one that has full fat. So yeah this one will be good. Coconut milk unsweetened. Coconut water and guar gum. What's the difference between this one and different brand? Let's see that one just to compare. So let's roll it over to the label right here. Yeah they're pretty much the same thing. Uh coconut milk uh purified water guar gum. So we'll go with this one. Um I think that's fine. And mince. Let's see what else they have. Okay I guess we're good to go. Hopefully we didn't forget anything. If not it'll still taste good. Let's see what I'm curious to see what you guys' recommendations are. What do you think I'm missing? Um but yeah we found sayote also that we're gonna put in there. And yes this nice little market. A lot of wine. Yeah this is definitely more of an Italian supermarket I think. Look at all these apples. It's so organized. If you know you know these were the best things you could ever have. These sugar cookies. When you were in school you would bring it like on your birthday for everyone to have. Those are the best. All right we're leaving. I want to share with you guys three experiences. One we were checking out the sayote and the the desk the front desk lady didn't know what it was. She didn't know what it was. And she's like what is this called? And I told her sayote. And they spell it I don't know if it's the same way you spell it there but it was like c-h-a-y-a-t-e something like that. Sayote squash. She couldn't find it on the register and I had to call the manager. And then the guy behind me was like you don't mind me asking what do you do with that? Like how I'm like you mean how the squash like how do you cook it? So I told him I live in the Philippines for two years and we put it in a lot of like stir fry and soup dishes like any other vegetable. And he's like oh cool I have a Filipino buddy. I'll have to ask him a Filipino chef buddy like a chef. So I'll have to have to ask him about it. Okay oops. So here's a view off the side street. Another thing guys there was another encounter we had in there. I had put my GoPro up on like the fruit and I was recording. And then an old lady she was like what is that? And I'm like what? And she was talking about the GoPro. And we're like oh it's a GoPro. It's just like how I use to make my vlogs. And she's like oh I thought it was uh something to do with like a new wave at the grocery store. She thought this was like how you scan because I had it on the vegetables. She thought it's like how you scan it and register. So it was funny. But I'm also just convinced guys that like I just had um really some nice encounters with some people in America and the States. You don't really like you go in you go out you don't talk to people. You just do your thing. It's not like Philippines is so people are so friendly and always smiling. And I realized smiling is something that makes you so approachable. You know just the vibe you have if you're frowning it's like you know. So I'm just like smiling and my mom is always like you know very approachable person too. So I feel like that's you know like you give get what you give. You're giving positivity and that that like you know that vibe. You're gonna get it. You feel approachable. People are nice. You go in and like frowning. You're not looking at anybody. Like that's what you're gonna get. You know what I mean? So spread love. Get love. All right we are at my dad's. Oh guess who's calling? Hello. Look guys it's it's Ken. I called him because this is this is the first time we're gonna cook ginitaang ang gulay. So I was calling Ken because he's he's he's a good uh he's a good cook. Because we decided we're gonna put um so this is how I think you do it. You put garlic, ginger, onion. You saute first and then you add the coconut milk and the rest of the and all the vegetables right? Yeah. But what about if we're doing sweet potato? The sweet potato is gonna take longer to cook. So do we do that first? Huh? What do you mean potato? Sweet potato like a yam. A sweet yam. Look it's this. So so when do we do the potato first because it's gonna take longer. So we got Pixie on Brooke's um wheelchair. Do you want me to move her? You want to hold her there? You like her there? And then um so we're doing a little bit different twist. We're putting some uh this sweet potato and some um carrots and some sayote. We have the moms working over here on the sweet potatoes. So I will cut here. I think we should cut these a little bit smaller. When we just get another knife we can melt that in half. We're cooking rice guys of course. But my mom said she always cooked it and she just puts in water boils at first then puts rice and she drains it after. And if you rinse it also like afterwards you mean? Yes. Yeah. So I've never heard of that in the Philippines. I don't think that's what we do right? You cook it in until it boils away and then it's all starches in it. It's all you get. So what I always do is normally use a rice cooker. So you just put the water rice and then you touch you don't touch it and you don't stir it. Even when you do it on the stove. I don't think in the Philippines we stir it at all. You just put water rice and you don't touch it. But uh let's see over here. I think I think mom is struggling over here with the rice. What is no I think you need way more water for sure. You don't you're not you're not supposed to touch it. You put more water and then you just yeah but I'm more you need more water for sure. Well it's just I was going by the direction. And then we're putting ginger. Ginger is very I noticed it's used in almost a lot a lot of Filipino dishes and I love it because it's healthy. Um but we never used it here growing up right? Here and there. Mom used it a few times. Yeah. I think you had a little too much. I love it. It's healthy for you. But you know because mom always made you make uh chicken noodle soup. It's similar to tinola but there's no ginger when you right? Yeah. How do you make it? You put. I put on top of whole chicken. And I boil that for like almost all day. Oh really? Yeah. Yeah that's how you get it strong. Right right. But yeah when you cook any Filipino soup like any dish it has the bones. Because that's what of course gives it its flavor. And then when we buy chicken there like you buy a whole chicken you know you know the bones everything is there. Here it's like everything is more convenient. And that's why sometimes people even get weirded out when they see bones in certain dishes. Okay so we're doing the this is the coconut milk. So I'm gonna have all my family try this uh this Filipino dish. But we're adding with a little twist so we can add more uh vegetables. Brooks is excited. We're gonna add our our sweet yam. You can say it. Hi guys. She likes to say hi guys. She knows that's my my tagline. But this is uh what is that again? A sweet potato or yam. Yam. Yam. So we're gonna add this um we gotta let this boil a little bit and then we're gonna add this and the rest of our vegetables. Okay this is the giant eggplant that we got at the store. I have never seen an eggplant this big. Is this normal size for you? Like you yeah? Wow this is so different than in the Philippines. Look at look at this eggplant. I don't even know how to go about this. Should we? Be careful of your hand. Yeah. Wow this is so big. I did actually notice that the eggplant at um yesterday at the restaurant was bigger. And then maybe you can get a little bit uh closer. To the eggplant? So we have our giant eggplant. Uh this is usually always in uh the skinitaan. So I know it's different to have the carrots and the sweet potato. But I'm excited to try. So this is what we're working with and I'll show you over here what we have so far. Um oh it looks I love it that it's colorful. So the carrots are definitely different. Um we got a coconut milk, sayote, garlic, onion, ginger, and what am I missing? I think that's it so far. Salt, pepper. So we're gonna let that uh boil before we add the others. All right now I'm cutting up some cilantro. And then we're actually gonna add mint. I don't know if this is common but I did see one recipe with mint and I thought that would be really really yummy. And then uh we're straining the the rice over there because that's how um my mom and dad sit there and we'll talk to cook rice is you strain it. So you want to see? I'll show you guys. This is how we do the rice. I don't know if it's I mean I don't know maybe it's normal for Americans but I don't think in the Philippines I've never seen that. All right this is our finished product. Looks so good. Mom said she's excited to try. I am. Brooke's excited to try. Yum as Brooke says. Yum. Dad's on the phone. This is Brooke's got a bunch of different vegetables that some of them you've had a shot before. You excited? Yum. Oh yeah. Okay. Going in. Is it hot? It's okay. Boom. Normally for me I always have like meat in a in a meal. Even if I do gulay I always still like to have a protein. But I did just have a greek yogurt before. So but I'm actually gonna try to not do so much protein here because I just don't like that I feel like it has a lot of steroids in it. So I just want to test out like how I feel if I'm not having it if I notice like a difference. So what is your what's your reactions? I'm very satisfied. It's very I love the how it tastes fresh. That's what I like about it because ginger always I feel for for me ginger makes everything to me it's just fresh. I don't know why. And you? Yeah I love sweet potato so I love that part of it. The eggplant was good. Just I don't the only thing I didn't care for was the ginger chunks. You know that I but. Right because we definitely don't eat a lot of ginger here even growing up and if you do it's like I don't know minced. If it wasn't the chunks I think instead of eating it with the. Yeah I didn't mention. He suggested to to grate it because if they're not used to it. Because here like even for example when my mom cooks her her chicken soup she uses the whole chicken but she would even take the bones out when it was time to eat. This one right you did it with this thing it would you wouldn't even know it was in there. Right but um like she'll take the chicken the bones out because that's how like it is for us normally. It's weird we always buy boneless things are definitely more convenient here right. So um so that's also obviously sometimes when you have to know that there's big chunks of ginger. I still like to eat it but sometimes you don't because uh yeah you know you just push it to the side but for us we're used to not having to like look at her you just eat it and it's like everything the shrimp is peeled for you you know what I mean. You want more? Yeah. Can you say let's eat? Yeah yeah. Perfect that's good.