- 2 days ago
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00:00yeah so yeah so yeah we have a very very special guest today and she's not from
00:08here and she makes beautiful things she's a disruptor in a way right and
00:16she's redefining the type of music that she's doing and she's introducing it to
00:25the Gen Z's and to me Gen Tito no no really I listen to her and I'm like wow yeah
00:34it's an
00:34honor to have her we're actually about to leave for Dubai later we really extended
00:43our stay so that we could accommodate her fried ginger onions well then this is
00:52our halo halo I've heard yeah thank God I have been trying to get halo halo for so
00:58long but like because it melts so it's like the timing never works out so this
01:03is perfect yeah
01:04let me ask about your dairy restriction is it okay for you to get this treatment?
01:08yes hi guys JP hi hi Carmen so nice to meet you nice to meet you how are you welcome
01:13welcome to Sarsa we're gonna have a feast tonight I mean today so we'll start off
01:20with that ceviche or kinilao we call it and then we have a chicharon and a bunch of
01:28things I'll explain as they come so I hope you guys are hungry okay but there's a lot
01:36of food so just kind of like taste taste taste so that you don't go you don't get
01:41overwhelmed and all right you reach till the halahala okay I guess we share the
01:55same tradition I don't know if you guys do this too just cold towel
02:00oh thank you so this one this is a sculpture giant
02:05our local sandwich the seafoods that we use here is macarena, pula, scallops, and
02:17it is here in mango vinegar and served with coconut gel also and cilantro fried
02:23gingers and fresh onions so we can start with this one so my suggestion is um use your fingers
02:33just poke the chicharon crack it and then have a bite to open your palate and then chase it with
02:39the uh with the ceviche or the kinilao well it's too beautiful to poke like that you just need a
02:45little
02:45so you dip it in the vinegar yeah and this just on its own have it on its own first
02:51just to open the palate
02:56normally we don't uh this dish is purely just seafood and then we cure it with vinegar that's it
03:02and then so we kind of gave it a little twist
03:08yes same same then after this we're having um
03:11one another piece of this like i need to have it together yeah yeah oh add some add some fried
03:17ginger
03:18welcome to the philippines wow all right so um from left to right uh that basically that's
03:27grilled pork belly and then beside it is chicken intestine it's really good um then of course being
03:36filipino we have to have lumpia this is our traditional lumpia or spring roll um uh pork and shrimp and
03:45then
03:45this is bangus or smoked milk fish milk fish we're very we're very serious about our fish in iceland
03:54let's fire one uh bangus ala pobre sure yeah let's let her try the milk the like milk fish straight
04:01up
04:01oh yeah everything i'm gonna taste everything and then i'm gonna go in on my favorites yeah yeah there
04:06i feel like that's the best way to go usually we like to dip every almost everything in vinegar
04:12because it just cuts through the fat uh say with the barbecue it just cuts through the fat all right
04:18give a little dip dip dip yep
04:23wow
04:32the smoky taste is so good in iceland we eat every single part of the sheep yes
04:39like every part of the sheep i guess and i have eaten every part of the sheep so i'm like
04:44i'll join
04:45you let's go why don't we do it together you know honestly like the way that you guys are setting
04:51it up
04:51now i'm like wait if you dip it in the vinegar too yeah oh yeah no uh yeah okay so
05:00what's it called
05:01again
05:04like your your drinking food right yeah so this is like our shark your shark
05:11oh
05:19i've tasted delicacies that taste like delicacy
05:25eat eat she's my cousin yeah yeah i'm like hey cousin eat come on
05:33is that like just a coincidence or yeah are you all cousins like in iceland oh these two girls are
05:40what are my cousins are my cousins buttery
05:44hmm nice i've never i've never almost like cheesy
05:49oh
05:52oh wow
05:53no she's just eating the intestine
05:55Carmen is busy.
05:58Carmen is busy.
06:00That is so...
06:01You want some rice?
06:03Carmen is literally...
06:06This one is
06:07our
06:08soup for
06:11our
06:11sauce. This is such a treat.
06:15Thank you so much.
06:16This one is our
06:17chicken
06:21It's our Philippine Lime.
06:23Oh, it's so cute!
06:26Ooh, yeah, yeah, yeah.
06:27I'll bring you a
06:29soy sauce.
06:31This is like opening up my stomach
06:33because tell me why I'm getting more and more hungry
06:35with everybody.
06:36It's just like having the opposite effect of like...
06:39The drill is
06:40squeeze the
06:43onto the...
06:44Then
06:47we're gonna borrow...
06:49We're gonna borrow from this vinegar
06:52We're here.
06:53It's like a fidget spinner.
06:54We always do...
06:56It's like the Holy Trinity.
06:58Kalamansi, vinegar, and soy sauce.
07:00And chili if you want.
07:02It's up to you how...
07:03What's the ratio you want?
07:05I'd go that.
07:07I trust you.
07:08Like what Kim said.
07:10It's an eggplant omelette
07:11with
07:14crab on top.
07:15Are you okay with crab?
07:16I absolutely am.
07:18Okay, and a little bit of salted egg.
07:20I love salted egg.
07:22I feel like salted egg doesn't get enough attention.
07:24Nice.
07:25Good point, yeah.
07:27I feel like
07:29that's gonna be the next thing
07:30that the West picks up on.
07:31You know?
07:32Like maybe that's the next matcha or something.
07:35But like, you know,
07:36you come to this part of the world
07:37there's so much like salted egg
07:38using different ways
07:39and it's like...
07:41I feel like...
07:42I feel like I'm missing out a little bit.
07:45So what we did is
07:46we got some banana ketchup
07:48and then we roasted some bananas
07:50and then we mixed it
07:51and then we add a little bit of chili.
07:52It's so good!
07:54I like feeding you.
07:55You're fun.
07:58To choose your battles,
07:59I'd choose it...
08:01Choose my battles for me.
08:02Yeah.
08:03I'd go...
08:04I'm done with picking my battles.
08:06Alright.
08:07I'd go eggplant,
08:08a little bit of fish,
08:09and some of this pork sisig.
08:12So we use pork ears
08:14and basically the whole face of the pork.
08:19And we cook it really.
08:21Smoke it, sweet it, and fry it.
08:24And more than I just work on our pork brain.
08:27So it's kind of like...
08:29like you use the whole part of the pig head
08:32and then it's a very textural dish.
08:35This is very fun
08:36because in Iceland we have this thing called sve,
08:39which is the head of sheep.
08:41Okay.
08:42And so we have like...
08:45the cheeks,
08:48the eyeballs,
08:49the teeth, the jaw.
08:51It's very bland and like...
08:53Yeah.
08:54This is beautiful.
08:54Boiled.
08:55Or...
08:56to preserve over the winter
08:58it's like a pickle, basically.
09:00So what's it called?
09:02Uh, sisig.
09:03Sisig, yeah.
09:03Sisig, okay.
09:04Do you know Anthony Bourdain
09:05the famous...
09:06Oh, yeah.
09:07What did he say?
09:08Just the cabin.
09:09It's bacon-y.
09:10Ah.
09:11Like it tastes a little bit like bacon-y.
09:13Yes, yes, yes.
09:15That's uh...
09:16We call it pampano.
09:17It's so meaty.
09:19Oh!
09:19Speaking of milk fish.
09:21This is a milk fish.
09:22I see you guys...
09:23I see I'm just beckoning things right now.
09:26I'm just like...
09:27You're just...
09:29You're just manifesting it.
09:30I feel like oftentimes when you're having fish that just like...
09:33tastes this meaty,
09:34there's like not enough of it.
09:35You're like...
09:35You're like eating between the bones.
09:38This is so good.
09:39Awesome.
09:40Awesome.
09:41You're telling me I could've been happy this every night?
09:43That's what I'm saying.
09:44This is so beautiful.
09:45This is so beautiful.
09:47It's so rich but like in such a delightful way.
09:51I can't believe that's like...
09:52Is it the belly part that I had that was a little like...
09:55Yeah.
09:56Fatty.
09:57Yeah.
09:59Oh!
10:00Vince, after let's change plate.
10:02Come on now.
10:03Let's bring...
10:03Let's bring the lemon bread tea over.
10:06Wow!
10:06Wait.
10:08Oh wait, wait.
10:09I found a milk fish.
10:10Okay.
10:11She said park it here.
10:12Yeah, I'm just gonna...
10:13Oh, okay.
10:14Let everyone try.
10:14Yeah, yeah.
10:15Yeah, yeah.
10:17Yeah, yeah.
10:19I'm just a regular bedroom guitarist too.
10:23And now I'm here.
10:25Cause it accidentally went viral one day.
10:27So don't ever call your son.
10:29Just that.
10:31Just that.
10:31Did you get...
10:32Did you get that?
10:33Yeah, yeah, yeah, yeah.
10:34You don't have a guitar?
10:35Anyway, this guy comes out.
10:37Back to him.
10:38Back to him.
10:39Not you though.
10:40This...
10:40He comes out.
10:42And then my friend, the guy, his name is Ben and Ben, the band.
10:46So he goes, Aaron's good.
10:48And he goes, he had a long list of songs.
10:51He was ready.
10:52He was ready.
10:53Cause he...
10:53He pretended...
10:56Yeah, sorry, I had to do it.
10:58Aww.
10:59There.
11:00That's so sweet.
11:01Well...
11:02Are you happy?
11:03Did it bring you home?
11:04Bring it you.
11:05Oh.
11:05Cause I found out you're Filipino.
11:07Did it bring you home a little bit?
11:09Yes.
11:09I love it.
11:10I have...
11:11I feel like since I've been here, I've been eating a lot of like fusion or like modern.
11:15Right.
11:15This is very traditional.
11:17Right.
11:17There are really some like twist and stuff.
11:20But like...
11:20It's quite so good.
11:23We'll put it in a takeaway and then...
11:25But...
11:26Yeah.
11:27She's like...
11:29She's like...
11:29She's like...
11:29She's like...
11:30She's like...
11:30I don't know.
11:31God.
11:33Tapos patake.
11:34Yung chef nila.
11:35May chef pala sila.
11:37Bigan...
11:37Kasi may sakit.
11:42Oh my goodness.
11:43Wait.
11:44This is so perfect because...
11:45I just...
11:46I just renovated my kitchen.
11:48I mean...
11:49I'm so excited to cook more but I like haven't...
11:53There's 15 ingredients.
11:55Kim...
11:56Let's do a duet.
11:57Yes.
11:5815 ingredients.
12:0015 ingredients.
12:00All right.
12:01Let's go.
12:01You start.
12:02So below we have...
12:04Sago.
12:05Tapioca.
12:06And we have coconut jelly.
12:08We have...
12:09Ulaman.
12:10How would you translate around me?
12:12I don't know.
12:13Yeah.
12:14Jelly.
12:15Jelly.
12:15Gelatin.
12:16We have cornflakes.
12:18We have cornflakes.
12:18Jackfruit.
12:19Jackfruit.
12:20Studed bananas.
12:22Ube.
12:23Ube.
12:23Leche flan.
12:24Leche flan.
12:26Shaved ice.
12:27And then there's one ingredient that I think you'll really like since you like it.
12:30But we'll have you have it first.
12:33And then it's kind of like you'll guess it or like pinpoint it.
12:40Pinpoint it.
12:41Yeah.
12:49All right.
12:50I don't even know what I should have.
12:53Okay.
12:54Okay.
12:55I love this glass by the way.
13:04I just want to have it came back.
13:11That ube is so good.
13:13Wait.
13:14Okay.
13:14So what is it that I'm having here?
13:16Butter?
13:16You said it earlier.
13:18Butter?
13:19No.
13:20You said it earlier.
13:21You said...
13:21Milk it?
13:22You said, I love it.
13:23I love that.
13:25During the mains.
13:26Yeah.
13:26Of course.
13:27That's a hint.
13:29Well, if you look at it, you'll see it.
13:31No.
13:31I did say I love it too.
13:33Love it.
13:34No.
13:34You said...
13:35I think it's from your Chinese roots.
13:39All right.
13:43Um...
13:43Do we have chalo?
13:45No.
13:51Um...
13:52From the eggplant omelet.
13:54Oh, egg yolk.
13:55Oh, good.
13:57Really?
13:58Maybe I have to try it.
14:00It's there.
14:01I feel like this was celebrating.
14:03Like a...
14:08I feel like this is a celebration.
14:10This is like a beacon of Filipino foods.
14:13Like...
14:13It's like so delicious.
14:16Like the salt that I got.
14:18No, this is...
14:20This is my...
14:21I'm like in the audience right now.
14:23Wow.
14:24I'm on my feet, clapping.
14:26Wow.
14:26You'll be doing pushups.
14:27You know what?
14:30oh thanks wow thank you thank you no it's like i guess it's just it's um we're just getting
14:41we're just sort of like uh he just said you ran out of english yeah we're rubbing off each
14:48other we should use that that's such a beautiful way of saying i know wow it sounds like it sounds
15:02like something directly translated from iceland actually to english no it's the name of the place
15:08little town that's so funny did you like it oh i love it best night of my life you don't
15:16need to
15:17a lot it's okay yeah no it really was it was an artist no i was there i was there
15:23october to
15:24november oh my god you sure you liked it yeah because it was aurora every night in the north is
15:29like hard yes