i love that you always take the effort to USE the canned food in the way it's intended, rather than just eating it straight up, and only judging it by what its like on its own out of the can, which would be a bad way to experience most of this stuff.
@@TheMightsparrow Yes, the can opener is a preference. I suppose if I was being really fair about the 'use as intended' thing, I would open the cans using the pull tab, but I don't wanna
Not all the time. There are noodle dishes too... And there are stews like dinuguan which can be eaten with puto (leavened rice cake). Rice is a pretty safe choice though.
You'll regret this day, friend! I'm not your friend, buddy! I'm not your buddy, guuuy! He's not your guy, friend! I'mmm not yourrr frieeend budddyyy! We're not your buddies guy! I'mmmmm not yourrrrr guyyyyy friiiiiends!
As a Hungarian just saying that no such thing as a "pork goulash" (gulyasleves) the authentic Hungarian "gulyas" is always made from prime diced beef the reason being is the "gulyas" is a profession in Hungary like the cowboy in the US the "gulya" is a pack of cows. Gulyas is the person who is keeping an eye on the "gulya" and traditionally he only enjoys the prime meat nothing less then beef. People can make a rich stew using pork or lamb but it will be a stew from pork or lamb not a goulash. I would love to invite you for a traditional gulyasleves dinner with a nice piece of freshly baked white bread to us once this pandemic goes away.
@@KeksimusMaximus Gulya and gulyas is in fact a Hungarian word and has the meaning I have described just as well the recipe "gulyasleves" is an authentic Hungarian dish. It is originated from Hungary (the word "gulya" just as "gulyas" beforehand from our early ancestors from Mongolia) and as such it should be made from beef as intended. You surely know very little about food origination or etymology. You can make a stew from any kind of meat and call it a "gulyash"(sic!) but it won't be authentic. Gulyas (or Goulash in English) is commonly referred to a dish (a stew) made from beef. Doesn't really matter if you like it or not. Maybe you should do your homework before calling me illiterate.
Great video! Glad you liked it! Just a few points: - 2nd pronunciation was spot-on, like "see-sig" - While it is also served with rice, it is a very common "pulutan" as well, or drinking food - Sisig is also usually made from parts from pig's heads (cheeks and ears) as it came from the areas around American Air Force bases using up leftover pigs from the bases. - The "offal" you mentioned is usually in the form of chicken liver or brains, intended to give a creamy component to the food. While it is traditional and absolutely the correct way to serve it in its region of origin, Pampanga, you will see it replaced with other "creamy" substitutes outside of Pampanga, with various levels of acceptability among traditionalists, such as a raw egg cracked onto the sisig while it is still sizzling which is a very common substitute, or even mayonnaise (which will lose you any street cred with Pampangans, but I think it's fine) - You'd be closer to getting the calamanasi flavor by just using limes, since that's basically what it is - When meant by serving it on a hotplate, it would usually be served by first heating it on a pan, then transferring it to a pre-heated, ripping hot cast iron plate with a little butter/margarine/oil, which then you would squeeze the calamansi and raw egg if using. As the hotplate continues to cook the sisig, you'll get a blend between the soft chewy parts and the crispy toasted parts while eating Source: Am Filipino (not Pampangan), have lived here my entire life. Edit: There are usually no vegetables in sisig, aside from the onion and the pepper which you both nailed
I finally made it to #149. Wow. I had no idea that canned foods came in so many weird forms: pastes jellies gels blends mashes purées creams slurries sludges slops globules goops pulps fizzes suspensions solutions emulsions extrusions balls sausages patties strands lumps clumps chunks and everybody's favourite, blobs.
yeah in the philippines there's a lot of ready to eat meals in cans, just microwave them, get rice, ez food they're also cheap so yeah it's read see sig btw also tip: you should 100% try that with rice, have a taste with just rice and sisig separate, then try mixing them together and eating them together
We have a lot of canned foods here in Europe too, cheap too. We need to eat fresh things but I go for canned food because it's cheap. Wish I could try Asian canned food goods. I enjoyed what I had so far so very much.
@@oanaalexia yeah ur right, in our family we dont eat canned that much, mostly traditional dishes and stuff since canned food is well.. you dont know exactly how it was made, what happened to it during packaging and the like.
I love this, this is one of those channels you didn’t know you needed until you started watching it. Also, I don’t know how I ended up here but I’m glad I did.
I was VERY concerned for your one of a kind, cannot be replaced, table cloth with that hot hot pan right there. I'm glad there wasn't a tragedy. Definitely need rice with this. SO GOOD. 😊
There are as many regional variations of sisig as there are versions of Kitkats in Japan, but most have pig ears as the main meat ingredient. mayonnaise, calamansi and a raw egg are regular toppings, but the most "kabahay" or traditional types do not have any of these, but are instead served on a sizzling hot plate that is usually heated up in either an oven or a small fire.
The type I had was on the sizzling plate at a restaurant. I was confused to hear that this is bar food, but I generally didn't hang around bars while we were there. I loved most Filipino food that I tried.
I had a 59 pence microwavable bag of vegetable vindaloo that was surprisingly good for my dinner tonight. I got it from a local cheap shop I think I'm going to go back tomorrow and buy a bunch more. Cheapest dinner I've had in a long time about 80p including the rice.. was called Tasty Bite fiery vegetable vindaloo ... Definitely would recommend..👍 Edit... I just realised that sounds like im insider trying to promote this curry brand... I promise I'm not. Im just genuinely impressed with saving money and still having a tasty dinner.
@@TropicalCyc it's grown in other places, but not on a large-scale. you can also grow them in your backyard, if the climate you're living in is just right. my parents had one in our yard in the states growing up. it has a cult following in florida and other places in the world(growing popularity), it's pretty worthwhile despite the import price because of its unique flavor profile. imo lemon doesn't perfectly substitute(i would always be disappointed when ma didn't have any to put in our pancit D:)
As a Filipino who loves the Brits and the UK, it’s great to see that you enjoyed the dish! You really pronounced ‘sisig’ well, lovely! Best that you add some rice, some sunny-side up eggs, and some actual kalamansi (calamondin) once you will eat sisig again - really lovely breakfast meal if you want it for breakfast! Glad you enjoyed the dish mate! God bless and cheers!
Please give the homemade stuff a go! Pork belly, ears, and birds eye chilis with rice as well to soak up the fat of the dish. One of my favourite meals as a kid.
Sisig: best filipino dish and made accurately from pork ears, face, and skin. You can actually eat it along with rice and beer. 😊🙏 Edit: your pronunciation is correct!
@@blutobeast You can find it in the US, I've seen it occasionally. My husband and my father both love San Miguel beer, but both say it is best only in the Philippines. (We were stationed at Clark in the 80s, and my dad had shore leave there at Subic in the early 60s.) They have both tried the stuff exported to the US, but they say the flavor isn't the same here, not nearly as good. Wouldn't hurt to try it though, even if it is likely more than ₱25 a bottle. I think maybe it is pasteurized or something when shipped overseas? I am not a beer drinker (hard cider instead), but San Miguel made excellent soda bread, beer batter, and hair conditioner! 😄😉 I also heard guys say that you needed to blow the formaldehyde layer off the top of your Red Horse before drinking, but have no idea if that was really true or not. Red Horse was not nearly as popular with the young beer drinking guys as San Miguel. My dad says San Miguel (in the P.I.) was one of the best-tasting beers he's had.
@@wilbur6089 I'm assuming you mean how did he comment two days ago? Yet again...the explanation is simple. Mike allows early access before publishing to Babatunde.
@@MagicSpamDragon I believe you. I have never been much of a beer drinker, so I never really spent much time in the bars. But our neighbor guys did, and balut was what I heard mentioned a lot. That, and pork sticks.
It's pronounced "see-sig". So happy to see you finally review a Filipino dish! We eat this in every festival. The canned versions tend to be terrible though.
Fresh it's a delicious dish. Spent 3 years with some pinoy friend's and ate it once a week. They would serve it with eggs over easy on top and yes they would serve on top of rice
The fact that atomic shrimp is reviewing the food of my native culture is by far the most bizarre thing I would've expected expected to have ever watched on the atomic shrimp channel 😂 P.S. yes we pronounce it as "SEE-sig" and we usually also serve that with rice, potatoes and calamansi
3:13 The Onion chunks are too big for Sisig, typically we dice it into small pieces. For pepper we use green or red bell peppers Sometimes we also top it off we an egg and we serve the Sisig with rice. Sisig is also considered a Pulutan which means "beer food" so it is best served with a cold beer Besides that, great video!
Exactly! I can't remember large chunks of onion in many (if any?) Filipino dishes. Sweet, salty, savory, fishy, vinegar, sweet-sour, yes those are Filipino flavors, but spicy, not so much.
hey hey im filipino and thought you pronounced sisig correctly! (especially the second time at 0:13) ive never had this canned good myself since we usually have homemade sisig instead so this was an interesting watch
@rainslices, can you direct me to a good Filipino recipe site online? I miss some of the good Pilipino food, and haven't had sisig since 1990. I've also been looking for a really good pinakbet recipe. I've found some that are okay, but are there regional variations? The lady that made it for me all the time was from Negros, but living in Luzon, so I was wondering if maybe that is why I am having trouble finding the same flavor. She showed me, but I didn't write it down, so I remember the basics, but am missing something(s).
@@dindixie the only cooking based show i know (though not the best or worst ones here) is called del monte kitchenomics and they post weekly eps on our local tv but you can find them here. Though i cant find any site for that stuff :/
They have that in our local supermarket. I've often been tempted to try it but it's too pricey for the amount. Works out about four quid for just that little can so I've never bothered. Glad to see what it finally looks like cooked up. Don't think I'm gonna waste my money on it now.
Pretty easy and cheap to make on your own. traditionally made with the cheaper cuts of meat, pork cheek and shoulder. The offal Atomic shrimp refers to is chicken liver. But a lot of places in the Philippines don't use liver and use an egg instead. Plenty of pretty authentic recipes on RU-vid for Sisig. Wife is from there and basically a nice easy comfort food to make and great when drinking.
Going off the "Things in a can", have you tried the swedish dish Surströmming? It's quite nice when eaten in the proper way. Would love to see ya do it properly unlike many other youtubers.
I definitely agree! Surströmming on some tunnbröd (Swedish flatbread) and sour cream, onion etc. it's delicious. Don't eat it like the clickbaity youtubers. And this is coming from a finn. 😀
My dude, how long did you take before you tried to pronounce it for the vid? Because that was pretty accurate! (Accented but that's a non issue lol) If you ever try it again, you should add crack an egg on top of the sizzilling food and then eat with rice :) It'll taste better and more "authentic" that way.
Usually the dish would be put in a hot plate (cast iron, really really hot to a point where the sisig would still be sizzling) it can be mixed with a raw egg that would cook in the hot plate, along side with calamansi. Served with rice. One of my fav dishes
Traditionally sisig is made with the meat from a pigs head (ears, snout, cheeks, everything). Some recipes also add lungs, heart, liver, and or kidneys. If the recipe uses brains it's usually added just before the dish is serve to make it creamy (most people use eggs or mayo to do the same)
Interestingly, sisig was Frank Sinatra’s favorite dish! 😉 If they include other vegetables in the can, I wonder why they don’t complete it by including the onions and peppers. 🤔
Your second pronunciation was the correct one, but I've heard it both ways... The "sizzling" part comes from its traditional way of it being served, which is on an iron skillet/plate and one of the go-to dishes when you're out drinking with the boys during the late night hours. Side of garlic fried rice... masarap!!
I wish I were more like you when it comes to trying new foods. I'm such a wimp. I'm one of those people that texture is everything to me. If the texture isn't right I can't eat it... but I do really enjoy watching you try the things I never would 😉👍
Been a fan of your channel sir for years and your pronunciation is on point! And like what most people suggest here, rice with sisig is a perfect marriage. If you're based in London, they make a good chicken sizzling sisig at Romulo's in High Street Kensington! More power to you and always looking forward to more of your videos especially the 2-pound 6 meals video.
You really are quite brave, you know. If they awarded the Victoria Cross for eating weird stuff from tins, you would definitely have multiple decorations by now.
As somebody who’s lived in Singapore for a substantial period, for future record, calamansi is more similar to lime than any other common western citrus.
To make a sizzling frying pan, preheat a cast iron serving frying pan in the oven at 500f for about 15 minutes. When ready place the preheated pan on a wooden serving tray, then transfer the cooked food into it and serve quickly.
I had sisig a couple times when I was in the phillipines. It is actually one of the most delicious things I have ever eaten. It is basically a mix of chopped up offel, the little bits of fat become really nice and chewy at the bottom of the sizzling cast iron dish it is served on. When I had it once cooked you would crack an egg on top and mix it all in like with bibimbap so the residual heat of the meat and the dish would cook the egg , not sure if this is traditional or not but was very nice. I see a lot of people recommend having it with rice which I did not, a plate of sisig goes especially well with a beer. I doubt this canned stuff really did it justice but if you ever find yourself in the Phillipines I would highly recommend.
Your video inspired me to go out and try some sisig from a local Filipino restaurant yesterday. I quite liked it, and plan on trying different sisigs from other restaurants in the future.
I'm not sure which terrestrial protein I'd like to eat today... oh good a can of sisig, no deciding for me! EDIT: It's Filipino so my guess would be it's served over or with rice
@@dindixie Afraid not :( It's something my parents cook when it's available, and I don't know the particulars of the recipe. It does involve pre-cooking a lot of onions, bacon and bell peppers on the skillet before tossing them into the pot, but after that I'm pretty much clueless. Sorry :/
damn a filipino and really shocked how you got this Sisig idea haha, btw its better to add raw egg while the sisig is still sizzling. DONT STOP DOING RANDOM MAN thumbs up
As someone who LOVES Calamansi, lemon and orange were a good substitution. Next time, maybe also use Kumquat, as Calamansi has some definite Kumquat top notes.
Glad you liked "Sisig". It's as delicious as it is unhealthy lol. Hopefully, you'll get to try the one that doesn't come in a can. We usually eat Sisig with rice, or as it is when drinking beer.
