Why Filipino Food Should Be The Next Big Cuisine — Dining on a Dime

Why Filipino Food Should Be The Next Big Cuisine — Dining on a Dime


I don’t get down to the south bay as
often as i should. There’s a lot of really fantastic restaurants down here
including this place we’re going to now which is called Silog. It’s in this kind
of barren strip mall in Torrance. The chef there Lemuel is cooking some really
excellent Filipino fusion cuisine that was
inspired from his mom and his grandma from when he was growing up as a kid in
manila in the philippines. We’re headed there now and I can’t wait
to check it out -excuse me chef
-yes sir
-you doing well
-I’m good good!
-do you think I could get an order of lumpia?
-course you can, Sisig? -yep
the adobo chicken wings?
-Good choice
-And let’s do the Longganisa of tater tots Five me five minutes, that’s all it takes Tell me a little bit about your
background. Where are you from? where did you grow up
-Grew up in the
Philippines born and raised came here when I was 11 -Where did you develop your cooking
skills?
-Grandma! My Lola! My grandma my mom They all cook and I love to eat and I
like playing around with food. -Yeah are there any particular dishes
that you remember from then? You know things that you might want to
introduce in the future? Stuff that you remember eating growing up?
-the Lumpia– that’s definitely from my grandma and I
feel like, you know Filipino cuisine, we need to be on a map. You know I think
there’s some kind of movement right now so I want to help out with that. so I’m taking a lot of risks you know to
open up this restaurant but thanks to you guys, you know,
coming out here supporting us it’s going to be great!
0yeah this place
is great I really i’m really impressed if this is your sort of first restaurant
effort? Especially as a chef that’s very
impressive! so I think we should start at the
beginning I think we should start with the appetizers and i will just move
right in with these beautifully colored lumpia.
-These have as you would want in
any kind of fried snack and any kind of fried appetizers. A really satisfying
crunch on the outside and almost looks like they’ve been like sort of extra
charred or burned on the very edges And on the inside you’ve got a tender
savory ground pork meat mixture in them this sauce, sort of the sweetness and the
stickiness of it, does a really good job cutting the fried nature of the lumpia.
Fried meat and vegetables and a fried dough package can’t ever really go
wrong with that. these are the adobo chicken wings these look really really good and kind
of sticky on the outside so the wings are like nicely sort of tightly fried on
the outside and then the sauce it actually has a real unexpected sort
of a sour and sweet flavor and then you get this kind of spice of like a pepper like a cayenne pepper. these are excellent let’s move on along. Longganisa tater tots! ok so we basically got here sort of like
a take on filipino poutine as it were, so you’ve got the base of this which is the
fried tater tots and it has the gravy that goes on it along with some cheese
and then you’ve got this sort of sweet spice longer uses sausage it really ties everything together
nicely sort of all of your treatments are working on it’s really really nice and let’s move
on to the sisig. so let’s dig right into this, this is
pork pork belly I’m just going to make myself a little
bite here. get a little pork and maybe a little egg
yellow, rice. going to dig in! this pork is where it’s at! it’s like minced and then it’s it’s got
a nice satisfying crispiness on the outside in addition to being very tender
with what i find some rice especially with a lot of the heavier a lot of the
meat based dishes, is that you really do get that sourness. you get that acidity
that cuts the fat and cuts the salt of the meat very very well. And
have all the fried aspects of up of some of the dishes so on the top of the pork
belly right here. you’ve got to Chicarron which is the
pork skin. crispily fried up on top of the pork I love filipino food I think the flavors
you get from good filipino food are are things you really can’t find in other
cuisines and up until now it’s been a very unappreciated you know for a lot of people filipino
food is an unknown. it’s something they haven’t tried before
it’s something they’re not sure about and I think you know with you the things
like with the tater tots and then the sisig instead of using ears or noses or head which is
typical with the sisig you know using pork belly using the cut of meat that’s
more familiar I think it’ll warm people up I think
it’s a good stepping stone to get getting people familiar with Philippine
cuisine. I really hope you enjoyed this episode
of dining on a dime from Silog restaurant in torrance california if you’d like to watch more please click
here the way she made a lettuce tomatoes cheese sour cream catch up how soft I’m like okay that’s not a traditional
talking let’s meet you talking to catch up yeah ok Bob going to hit back

100 comments

  1. Filipino food is an embarrassment to asia, its the worst food I have tasted, it all tastes the same its grose

  2. I am the next foodie working on it. There is another person in Canada doing it up for the Filipino's already. I take pride in cooking food from around the world because they are so close to who I am and where my ancestors from because I am mixed with many great people . Definitely gonna do it up for the people on a international level .

  3. This dish is kinda Americanized and not traditional because the restaurant's target market is not solely filipinos. The chef should alter the original recipe so that locals from that place won't alienate the dish and would prob make them not to come again. Comment section is prob flamed by Filipino keyboard warriors ugh toxic

  4. 5:21I love Filipino food! Nothing beats like a home-cooked cuisine prepared by your own Nanay and/or Lola.

  5. I think filipino fusion is tastier than native dishes. Just like how mixed filipinos are more privileged in the Philippines. 👍

  6. For me I don't think that using Pork Belly for Sisig is a step up, or let's just say that it's not Sisig if the main ingridient is not the Pig's face.

  7. I have seen many foreigners ENJOYING "Sisig." The most recent was in a food court in a mall in the Philippines where this, big probably, American man with tattoos, somewhat intimidating, holding a plastic spoon that looked so small and flimsy in that big strong hand and just digging with concentration, like trapped in that moment thing, into the Sisig (big sized one meant for 2 to 3 regular-sized Filipinos). I'm very happy to see them enjoying sisig. I think sisig will appeal to western palates.

  8. Its unappreciated because most foreigners' experiences come from mediocre mom and pop
    pinoy cooking. Lutong bahay my ass! Over the top pinoy pride pa more.

  9. I find it comical that people say its not traditional filipino food, or its americanized (rolls eyes)… of course its not, that was the intent. yet you go back to alot of the restaurants back in the philippines and its very contemporary with alot of new non traditional foreign influence. Ironically traditional filipino food in itself is "Fusion" with elements from spanish, chinese, malay and indigenous cuisine. You want "traditional food, the best food is at home. You want Socal filipino fusion food head to the restaurants. I commend this guy for doin what he does. it takes guts and alot of passion to bring a cuisine to the next level.

  10. I don’t know about being “underrated”, but Filipino cuisine doesn’t need to be “rated” like it’s the goal in its culinary process. It needs to be developed better, I believe in that, but it’s not really for most people.

  11. I think Filipino food has to be one of the worst utter garbage cuisines out there, and that's if you can find anything other then Jollibees to eat when your there .

  12. Fusion is killing tradition. The sisig for example is not sisig at all. On the one hand, if you serve that longganisa in that manner in a Filipino household, people would probably frown. Just saying…

  13. That adobo is lacking of sauce, but looks nice it’s just too dry. Thanks for uploading more power to ur channel. Watching from Sydney Australia 🇦🇺

  14. As a Filipino im actully disappointed especially with the chicken adobo its so wrong i know it can had a little twist butt the chicken its so wrong ☺

  15. Its about time that filipino food is recognized. Filipino cuisine will dominate the US with the help of this videos.

  16. Definitely agree that Filipino food is at its best the way it’s made traditionally, but some people in the comments need to learn to appreciate fusion restaurants like this that help our cuisine gain popularity among foreign markets that can find our cuisine exotic and maybe intimidating. As the host pointed out, it’s fusion restaurants like this that encourage foreigners to explore the cuisine more and eventually seek traditional recipes and learn more about the culture. Also it’s impressive to see the inventiveness of Filipinos and how they’ve managed to bring different cultures together! I think as time passes and more Filipinos find success outside of the home country, I would hope there are more chefs like him spreading our culture positively – traditional or not 👍

  17. They’ve been saying this for years that Filipino food is the “‘next best thing”. But it hasn’t really happened yet—and I’m glad. As a Filipino, I really don’t want Filipino food to go mainstream. I like the exclusivity of Filipino food

  18. Akala ko nung una "Sea-Log" yung pangalan ng resto na pupuntahan niya pag basa ko "Silog" pala.. Nag-Log ako bigla.. *FACEPALM

  19. I feel like Filipino food needs to be introduced in other parts of the country besides the west coast. I live in Atlanta and theres only 2 actual restaurants in the whole state yet there are 100's of korean and vietnamese restaurants here so it's not a race thing.

  20. Filipino standards have gotten worse and worse. Look at the lumpia from years ago compared to the lumpia Shanghai they have today. It's just paste inside of an egg roll wrapper.

  21. WHAT IS EURO DOLLAR ND POUNDS WITHOUT BAGOONG!! LIFE SUCKS IF THAT WOULD BE THE CASE… A WASTE Of MONEY SPENDING IN EUROPIAN CUISINE!

  22. New subscriber here! Thank you for eating Filipino food even though the food that is served to you is not traditional and has a mixed of westernized cuisine. But still, thank you for appreciating it! Much love from ph 🇵🇭💕💓💖

  23. Lol when you said South Bay I thought you were talking about IB lol San Diego bubble at it's finest 😂😂😂

  24. Filipino restaruants need better presentation with their food, need to label the food (some places don't even say the name of the food which isolates people not knowledgeable about filipino food), and make affordable pricing.

  25. absolutely love this place!!!! Affordable too! Parking lot can be full sometimes but the small cross street has parking.

  26. Sisig on a plate in a sit-down restaurant? Major error there. What's wrong with serving them on a sizzling platter if the chef wants to introduce authentic Pinoy dishes?

  27. To all Filipinos demanding pure authentic Filipino food, try opening a restaurant and deal with the source of ingredients, appeal of the food, availability, and many more.

    Try to be appreciative that there are people that want to share the cuisine with other people.

    Also, to all the people pointing out he used the fork and not the spoon, first of all, hes not filipino. Hes not used to using spoon and fork. Its like when people visit Japan, china or korea. Its not like all of you are proficient in using chopsticks arent you?

    Just appreciate the video you mdfks.

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