Bangsilog is a portmanteau of "Bangus" (Philippine milk fish) and "silog", which itself is a portmanteau of "Singang" (fried rice) and "itlog" (egg.) So it's fried bangus with fried rice and a fried egg. Let's eat!
What do you mean about the cut-off head? I mean, most Filipinos don't really eat fish heads, unless they are small and crunchy (like dilis/anchovies, and sometimes tuyo) . I know some Filipinos who eat them, but they are usually the exception... I think... but me and my family don't usually eat them (except for dilis) and will usually just throw them away. I guess my point is, it is mostly an individual thing, and not a cultural thing. Thank you for trying FIlipino food though and I like your videos!
@@chrismanahan1533he wasnt referring to the fish but to his cut off head of the screen because his insta360 camera run out of battery and he had to use his celfone and it cant capture his head with the food frame since he cant see the bad framing properly.
No worry Kurt! Crunchy fried fish head ....small to medium are just normal for the AVERAGE Filipino! We live in the States now with a large population of Asians around us & you would not be surprised to see them chomping on fried fish heads in Asian restaurants, in the office cafeteria & family meals! That includes us! It's nothing to sneer about! As a side addendum...a female friend heated 'bagoong' in the lunch cafeteria in a prestigious research university in Philadelphia which initially turned heads but not much later! I applaud you for being honest! Keep up the good work & Godspeed!...from New Jersey!
@@chrismanahan1533I agree, and crispy-fried dilis and other small fish are delicious. If we are lucky enough to find or catch the big tuna or mackerel, like halibut and salmon in the States, my family saves the head for making fish broth and then we eat the tender and exquisite chunks of flesh on the sides of the head and the cheeks.
When you were asking about what the "sabaw" was for, I heard the guy said "panulak" meaning "for pushing". For context, when you usually eat "dry" foods, like everything on your plate is fried and such, a typical pinoy carinderia meal would have some soup on the side (in this case a very generous amount of delicious Pares) to help you with "pushing" those dry food down your throat easily and avoid choking. So apart from helping you aid digestion with just drinking plain water after every bite, you instead either dab the rice with some of the soup to help lube it down or simply take a sip after every spoonful.
8:22 a complete Filipino meal usually comes with a sabaw dish. You pour some of the soup on top of the rice. It’s a good accompaniment with dry/fried ulam or with any grilled ulam.
Wow that's one heavy breakfast 👏👏👏👏 the store owner was very nice to give you free pares soup wc accdg to her costs 50 pesos I love the crispy bangus tail almost like chicharon 🤤❤️
My favorite combo is "Bangsilog". But the bangus has to be marinated and fried crispy with no breading. Looks like that bangus has thick tempura like breading. Another grreat vlog.
You just hooked me as a subscriber, as I am attempting to learn Tagalog and moving to the Philippines. Hearing it is very beneficial, with the subtitles to explain what I do not understand. Brilliant!
Very authentic and sincere vlogg, kuya Kurt. Down to earth video, i really enjoy watching your videos since i stumbled on your channel. Get going kuya Kurt, you will have lots of subscribers and viewers because of your sincerity in promoting all that is Filipino. FILIPINOS, love simple and sincere people. God bless you always.
Hi Kurt. I found your video very funny and interesting to watch. I also want to add about how do you eat the food in the Carinderia. The sabaw (soup) that is always include in the main course is to make your pallett refresh, and also to make the rice a little bit of soften. Now for saw-sawan or dipping sauce is for ulam enhancement. For example in your video you ate the milkfish but you found it a little bit of salty, that's the dipping sauce enter, so it will balance some of the saltiness into your liking. Like putting venegar, toyo, it's up to you. Phew! my comment is getting long. But again me and my wife enjoy watching. I hope you continue doing it. We will supporting you by not skipping the ads. Thank you and have fun in the Philippines! 😁 P.S. i also do vlog in Canada but still struggling because I am from the Philippines hehe but you are my inspiration to make more videos. thanks
Use sabaw on rice or just slurp it as is...PANULAK means PUSHER. it means you use the sabaw or soup after you take the rice and fish or whatever is your ulam to push the food down the pipe or your throat. 😊 I hope what I said makes sense Kurt. 😊
Hi Kurt, Did you know that Bangus are very bony fish? The filipino learned how to debone the bangus. So don't just buy bangus and expect it to be boneless. * Ingat ka palagi. 😀
U should also try Relyenong (relleno) bangus, Paksiw na bangus boneless, Sinigang na boneless bangus, Sisig na bangus & boneless Bangus belly steak😍thanks for enjoying our pinoy food & thanks for enjoying ur stay here in Ph🇵🇭😍✌️also pls try crispy fish fried danggit with silog for breakfast✌️
Hi, Kuya Kurt. Been watching your videos for quite some time now. It's amusing to see you showcasing the real life of common Filipinos as they go about their daily lives. Enjoy your time in the Philippines. By the way, I like how you emphasize the letter 'R' when you spell out your name, Kurt, so Filipino in accent. Nagiging Pinoy ka na po. 😊
malamig na ang pagkain mo.Filipina lady needs to let you eat while the food is warm. All of that talking makes your dish cold. You want to eat basilog or any silog hot from the oven. 😅😊❤❤❤I like my fried Bangus with just plain white steamed rice. No soup or garlic rice needed. Try kare-kare (oxtail, intestines peanut stew) with eggplant and long string beans. ❤❤❤
I've recently started watching your vlogs and I'm really impressed with you trying to improve your Tagalog! I noticed that your subtitles are auto-generated. I'd love to make subtitles/translations for you if you want 😊 having correct subtitles would be awesome for your non-tagalog viewers so I hope it'd help get more views! Let me knooow ✨ I'm hailing from Mandaluyong btw, I especially loved your Manda vids! More power, Kurt! Salamat sa pag tangkilik ng Tagalog!
Hello Kurt! Buti kapa nasa pinas. Sana nandiyan ko ako.🙏🏽 Maybe someday; YHWH/GOD’S willing. ( Sana sa magandang panahon kung may awa ang Panginoon!🙏🏽 I am a Pilipina, residing in NC, USA. 44 years na ako dito sa America. And happily married, but I still miss my precious pinas. Matagal na ako hindi naka bakasyon sa Pinas, hopefully soon God’s willing. I am a new subscriber, and enjoy watching your blog, lalo na sa my lovely home Pinas. I always get homesick, pero I have to be patient, when is the right time, and God’s timing! Enjoy your vacation! Ingat lagi! Og amping! Be well!
That soup looks like "dinugu-an" another dish popular in the Phils but each own liking 😂😂 oh I see, beef pares soup, I digress. 😂 Yummy breakfast & heavy, Kuya Kurt. Geat conversation with the locals.🎉🥰👍
3:47 Matet is usually from Marites, a short form. It’s quite popular, very common there. And Yes, Marites is a real name or nickname of a female in the PH; Marites = tsismosa is a recent slang. I think you know how it came about. If not, let me know and I’ll explain that piece too. lol. Marites is also short for or nickname for Maria Theresa.
FYI bangus (pronounced bang’ngus) is considered the national fish of the Philippines, a white-fleshed bottom feeder like tilapia. Easy on the sawsawan and don’t drench it with the dip. It’s a delicate fish 😊. “Silog”b-fast menus come in a variety of combos: tapsilog is tapa (cured beef) accompanied by sinangag, which is garlic fried rice, Sinigang (note the difference in spelling and pronunciation is the iconic fish or meat and vegetable soup) and itlog; longsilog is longganisa (sausage or chorizo) plus silog; tocilog is tocino (marinated pork plus silog; and many more 😋😋😋
