Categories
Culture Fast Food Video

YouTubers Successfully Recreate Jollibee At Home [WATCH]

Ah, Jollibee. Looking back, I don’t think I’ve ever had a bad memory at the popular Filipino fast food chain. The problem is my cravings will never outweigh the rising costs of gas. Can’t keep driving out for miles every time the Jollibee hunger strikes. If only I knew how to make it at home.

Popular YouTube cooking channel HellthyJunkFood channeled the essence of Jollibee and recreated three of the chain’s most popular items: Jolly Spaghetti, Jolly Hotdog, and the Chickenjoy.

Because most fast food chains keep their recipes pretty close to the vest, hosts JP and Julia try their best to get as close as they can to the actual dishes based on their experience recreating popular fast food items and the descriptions provided by the Filipino chain.

If you’re itching to try this at home, you can find the recipes here.

Just watching this makes me yearn for a trip to Jollibee, as a statue of the pleasant, comely bumblebee waves me inside the doors, the smell of fried chicken and burgers welcoming me, luring me to the register.

Visually, I think they nailed the execution. The sound of that first crunch is also music to our ears.

Our only disappointment was that they don’t show you how to make Jollibee’s incredibly addicting gravy.  Though that’s fair, because if I knew how to make that liquid gold at home, I’d never leave the house.

Categories
#foodbeast Cravings Culture Features FOODBEAST Restaurants Video

Utensils Not Necessary For This Massive Filipino ‘Kamayan’ Feast

A kamayan style dinner in Filipino cuisine is one where utensils are not used and an extraordinary amount of food is eaten with one’s hands only. The impressive spread is served on top of banana leaves and can feature a decadent list of Filipino dishes that range from crispy fried pork belly (lechon kawali) to sweet cured sausages (longanisa) to a whole fried tilapia. Such tasty items rest atop a mountain of rice and make for a true eye-gasm on its incredible presentation alone.

Though this setup sounds like something out of your deepest cravings and wildest food fantasies, such a lavish feast can be found at MFK By Aysee in Anaheim, California. The modern Filipino restaurant serves up kamayan feasts on the regular, accommodating large parties to fulfill their insatiable appetites.

Served up by Chef Henry Pineda, the kamayan feast at MFK By Aysee is the perfect meal for your whole crew. Squad goals are easily met with one giant kamayan spread. Just imagine gathering up a proper band of hungry foodies, all with the singular objective to go HAM on the festive gala of gluttony laid before you.

Yeah, I know, I’m drooling, too.

Categories
Sweets Tastemade/Snapchat

10 Sweet Ube Desserts You Need Right About Now

Ube seems to be every foodie’s new obsession, and with good reason. If you’re not sure what it is, ube is basically a purple yam, similar to a sweet potato, most notably found in Filipino cuisine. While ube tastes amazing and is extremely versatile to cook with, the veggie’s claim to fame is its beautiful purple hue. The stuff can make anything look good. Because ube deserves to be in your life if it isn’t already, here are some of our favorite ube desserts.

Ube Donut


See what we mean about the beautiful color? It’s so rare to find natural foods this vivid without any food dye, but ube has defied all odds. Manila Social Club in NYC started making these donuts and everyone went wild. We would literally hop on a plane and fly across the country for a dozen of these without any shame.

Ube Brioche Ice Cream Sandwich


Dear Lord, we can barely comprehend the amazingness that is in front of us. If you’re wondering, and you should be, this is ube ice cream toasted into a brioche bun with shiso granola and a little coconut dulce de leche for good measure. Yet another infectious concoction out of New York City. What’s in the water over there? The city sure knows its sweets.

Ube Velvet Whoopie Pie

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These are Ube whoopie pies. The cake is ube velvet, as opposed to red velvet, and the cream is ube gelato. That’s three delicious layers of ube in one amazing dessert. You know, this looks oddly similar to Sunday nights when we do meal prep. Oh, what a world it would be to eat ube whoopie pies for breakfast, lunch, and dinner.

Ube Coffee Cake

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Okay, guys. This is ube coffee cake, so that means we’ve officially found a sweet ube treat that’s acceptable to eat for breakfast. This luscious goodie is topped with a coconut sugar walnut crumble, just for that added crunch. With that beautiful hue, how could you say no?

Ube Leche Flan Cupcake


To any known deity in the universe, all we ask of you is that some day we will be able to experience the deliciousness that is this ube cupcake. We would also like to point out that this little beauty is topped with leche flan instead of frosting. That’s just how Cafe 86, a Filipino joint located in Southern California, rolls.

Flores de Ube

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While we mentioned ube is commonly found in Filipino cuisine, none of the sweets we’ve listed so far are traditional applications of the ube. That ends here with these incredible Flores de Ube. Word on the street is you can get three of these these sweet, tasty rolls for only $1.99 at Valerio’s Tropical Bake Shop in Daly City, CA. Use whatever train, plane, or automobile to get there, stat.

Ube NiceCream


Sure, we’ve heard of “Nicecream.” It’s basically frozen bananas that somehow magically adopt the taste and texture of ice cream after being blended together. But we have never seen Ube Nicecream. Now you can indulge in a sweet ube treat that is, dare we say, actually healthy for you. Plus, if you have a blender, this will be a piece of cake to make.

Ube Upside Down Pie


Okay, so this basically looks like heaven in a jar. What is it, you ask? Well, this is an upside down ube pie with a graham cracker Greek yogurt crumble. Pineapple upside down cake is pretty visually stunning as is, but it might have some competition here. That gorgeous shade of purple just can’t be beat.

Ube Cinnamon Roll


Everyone loves cinnamon rolls. They’re the quintessential Sunday morning breakfast. We’ve spent so many weekend mornings curled up with a cup of coffee and a warm, sticky cinnamon roll, you don’t even want to know. It just doesn’t get better than that. Well, maybe we spoke too soon. This ube cinnamon roll with cream cheese frosting and caramelized coconut sugar is definitely way better.

Ube Bread Pudding


Wow, this is absurd. We didn’t think anything could top Cafe 86’s ube cupcake with leche flan, but that was before we discovered their ube bread pudding with ube ice cream. What the heck. Just look how dense and delicious that bread pudding looks. And don’t even get us started on the ice cream. Drool.

Categories
Adventures Culture Features Restaurants

The First Time I Tried An Authentic Filipino Breakfast

tapasilog-cover

I’ve always thought of myself as a connoisseur of breakfast foods.

The warm, velvetiness of soft scrambled eggs. The crunch of a perfectly fried strip of bacon. The squirt of juice that comes from biting into a plump sausage. These were all little highs I’ve chased for the last twenty-something years of my life.

Since my pancake-loving youth, I’ve branched into many breakfasts from different cultures. I fell in love with the Mexican chilaquiles. I adore dining on dim sum. I’m even down for the occasional crepe when the opportunity arises.

However, it wasn’t until recently that I got to experience what an authentic Filipino breakfast was like.

I was on an all-day food shoot with fellow Foodbeast Richard Guinto, who made up half of the Hot Boy Duo. We were in the Koreatown area of Los Angeles and I had been sitting in traffic for nearly two hours.

Reach, Richard’s nom de guerre, suggested we grab some food before starting our extensive workday.

What do you wanna eat? I asked him.

Are you down for some Filipino breakfast?

I had never tried Filipino breakfast before in my life. It wasn’t a taste thing, or a culture bias by any means necessary. I just never had the opportunity to try the cuisine before. My prior experience with Filipino cuisine was limited to fusion spots that highlighted meats like adobo (marinated meat in a stock) and sisig (sizzling pork). Though they were heavily white-washed on fries, or stuffed into a burrito.

No, we were going for traditional tapsilog, the combination of marinated meat accompanied by garlic rice and a fried egg.

We drove through the backstreets of Koreatown until we came upon a rundown looking plaza.

Tucked between a lavanderia and a Filipino corner store was a tiny restaurant and bakery. On a typical day, I would have just driven past the location without a second glance.

Bagnet Restaurant, the spot was called.

It being my first time there, and himself a local, Reach ordered our meal in his native Tagalog.

I got you, man.

There was some back-and-forth between him and the elderly Filipino woman behind the counter. She looked at me like a shy fawn walking towards human campers for the first time.

took @pham_bot to his first #silog experience. #foodbeast #breakfastforever

A photo posted by @cozy.bryant on

We took our seats, Reach whittling away at his Redwood tree of unanswered emails. I, on the other hand, scanned the restaurant eagerly taking in the aesthetics of the establishment. The menu was painted on the far back wall. In bold letters, a sign boasted $5 breakfast served all day with unlimited rice.

Five bucks for breakfast with all the rice you could eat? My excitement grew along with my hunger.

A few minutes later, the woman approached our table with two plates of food.

Before me was an aromatic plate of garlic fried rice, crispy fried chicken, two fried eggs, roasted pork known as lechon, and two longanisa links. The savory crimson sausage is flavored with Filipino spices that made for one hearty protein.

While I took a moment to take a photo of this magnificent meal, a habit that’s pretty hard to shake in this line of work, I could hear the earth-shattering crunch of Reach biting into his fried chicken with overwhelming satisfaction.

As I forked a stout piece of sausage, Reach offered me some words of caution.

Prepare yourself for some “longanisa burps,” he said. This meant that the flavor from the breakfast meat was so potent, you’d be burping up the taste for days to follow.

As I bit into the ample banger from the Pacific Islands, my taste buds were engulfed in flavor and juices. I immediately chased down the richness of the longanisa with a spoonful of garlic rice. Next up was the lechon.

I myself am a sucker for any kind of pork. You can roast a pig, braise it, smoke it, or even pan fry it and I’m down to nibble. The crispy texture and fatty content made the lechon a perfect parallel for bacon. It pleased me, as much as finding a front-of-the-store parking spot on an exceptionally frustrating day.

tapasilog-03

I washed the meal down with a refreshing gulp of a Filipino style of lemonade called calamansi juice. The light, citrus beverage cleansed the savory sin congregating in my mouth, my palate now a social chatter of flavor. The meal left me pretty satisfied, albeit unwilling to continue onto my forthcoming workday.

As with every successful breakfast, I just wanted to nap.

After we left the restaurant, I told myself I would make time to return and try more dishes. The savory Filipino breakfast I just devoured had left a craving in my spirit and a new restaurant to frequent whenever I’m in the area.

My trip to Bagnet further reinforced my love of breakfast, the greatest meal of the day.

Driving out of the parking lot, I let out a pretty hefty belch. He was right about those longanisa burps. I tasted the meal again, its essence dragging its feet through my tongue, anchoring its flavor to my senses and staying with me for the rest of the week.

Categories
Hit-Or-Miss

Rich Singaporean Couple Charged With Starving Maid With Bread And Instant Noodles

ofw-starved-by-singaporean-employers1

A Singaporean couple are facing charges in court that they forced their Filipino maid to only eat bread and instant noodles, causing her to lose 44 pounds over the course of 15 months.

The maid, 40-year-old Thelma Oyasan Gawidan, weighed about 64 pounds when she was admitted to Tan Tock Seng Hospital in April last year, about a 40 percent drop from January 2013, when she first began working for the couple and weighed 108 pounds, reports AsiaOne.

On the stand, Gawidan testified that the couple, Lim Choon Hong and his wife Chong Sui Foon, both 47, fed her two packets of instant noodles and three slices of bread daily for her first meal and then a slice of tomato or cucumber, plus six slices of bread for a second meal, according to the Straits Times.

ofw-starved-by-singaporean-employers
Thelma Oyasan Gawidan

“I became very skinny, I couldn’t recognize myself when I saw myself in the mirror,” a crying Gawidan said through a Tagalog interpreter in court.

She was able to regain her weight at a shelter run by the Humanitarian Organisation for Migration Economics after fleeing from her employers.

In addition to being inadequately fed, Gawidan claimed she had to sleep in a storeroom at odd hours during the daytime.

Her weekly baths, which were taken at a public restroom in her employers’ condominium building, were monitored by Chong so that she would not bathe too long. She was also forbidden from brushing her teeth.

The couple’s lawyer, Tan Hee Liang, told District Judge Low Wee Ping that Lim was “very distressed by the whole affair” and “eager to have his side of the story (told).”

Lim and Chong are currently out on $3,000 bail each. If convicted, they face a fine of up to $10,000 and 12 months of imprisonment.

Written by NextShark 

Categories
Fast Food

KFC Philippines Offering All-You-Can-Eat Filipino Style Breakfast

tapsilog

Breakfast is a big deal in the Philippines. It usually takes the form of something called tapsilog, combining meat (tapas), garlic fried rice (sinangag), and fried egg (itlog) into the perfect Sunday morning meal. So instead of trying to woo breakfast eaters with chicken donuts, KFC Philippines decided to just give the people what they want: all you can eat tapsilog every weekend in July.

According to Brand Eating, this entails “unlimited servings” of a few more iconic Filipino breakfast staples, including longanisa (sweet sausage), tocino (barbecued pork), arroz caldo (rice porridge), garlic rice, and egg — along with a few oddballs like chocolate chip pancakes and chicken filets, for variety or something.

There’s a total of eight participating locations throughout the PH, where reservations go for 199 pesos (or about $5 USD) a head. That’s not even enough for a hot cakes breakfast platter at McDonald’s here, womp.

Categories
Fast Food

KFC’s New Cheese-Covered Donut Is Probably Amazing, Trust Us

kfccheese

Say hello to KFC Indonesia’s latest, the Cheese-Covered Donut.

Presumably because no one wants a greasy deep-fried bucket of drumsticks for breakfast (for some reason), KFC Indonesia has “KFC Coffee” kiosks in addition to its regular chicken-hawking chain. Most of what they serve would probably be familiar to an American palate: Cinnamon Donuts, Blueberry Donuts, Hazelnut Coffee. However, in several Asian countries, cheese desserts are king. Similar to the Filipino brioche “ensaymada,” KFC’s Cheese Donut features a plain glaze topped with a blend of grated Swiss and cheddar, giving the whole treat a salty nuttiness that should cut nicely into the sweetness of the bread.

Now if only we could get #ensaymadacronut trending.

H/T Consumerist + PicThx KFC

Categories
Recipes

Here’s How to Make Filipino Meatloaf [Embutido]

Filipino-Meatloaf

This ain’t yo Grandma’s meatloaf, it’s much better.

Created by Marvin Gapultos, mastermind behind the Filipino food blog, Burnt Lumpia, this recipe can be found in his new cookbook, The Adobo Road Cookbook: A Filipino Food Journey-From Food Blog, to Food Truck, and Beyond.

This meatloaf recipe is a fusion of an American classic with a Filipino twist, kinda like yours truly. A notable difference between the old standard recipe and Gapultos’ Embudido recipe is a flurry of Asian flavors such as fish sauce, banana ketchup, and soy sauce.

Going back to that banana ketchup: If you want to get real fancy and impress your dinner guests, you can whip up a batch of it from scratch! (Check out the recipe below.)

Differences aside, no meatloaf is complete without some hardboiled eggs hidden inside. Mmm perfection.

____________________________

Filipino Meatloaf [Embutido]

Serves 4–6
Prep Time: 20 minutes
Cooking Time: 1 hour, 30 minutes

Ingredients

For the meatloaf:

  • 1/3 cup (20 g) panko bread crumbs
  • 1 cup (250 ml) milk
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon Homemade Banana Ketchup, or store-bought banana ketchup
  • 2 tablespoons oil
  • 1 onion, diced
  • 1 green bell pepper, deseeded and diced
  • 1 red bell pepper, deseeded and diced
  • 1 teaspoon salt
  • 4 cloves garlic, minced (2 teaspoons)
  • 1 lb (500 g) ground beef
  • 1 lb (500 g) ground pork
  • 3 hard-boiled eggs, shells removed

For the glaze:

  • 1/3 cup (80 ml) Homemade Banana Ketchup (see recipe below), or ¹/³ cup (80 ml) store-bought banana ketchup

Chapters 4-7.indd

Directions

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, combine the bread crumbs, milk, soy sauce, fish sauce, black pepper, and 1 tablespoon of Homemade Banana Ketchup.
  3. Set aside for 5–10 minutes.
  4. Meanwhile, heat the oil in a large wok or skillet over high heat. Add the onion, the green and red bell peppers, and the salt and stir-fry until the onion softens and is translucent, 3–5 minutes. Add the garlic and stir-fry until the garlic just begins to brown, about 2 minutes. Remove from the heat and allow the vegetables to cool in the pan.
  5. Add the ground beef, ground pork, and cooled vegetables to the large bowl with the bread crumb mixture. Using a rubber spatula, or your hands, gently mix until everything is well combined.
  6. Using half of the meat mixture, form a rectangular bed (about 10 x 5 in/25 x 13 cm) in the center of a large foil-lined sheet pan. Nestle the three eggs along the center of the bed. Form a loaf shape around the eggs with the remainder of the meat mixture, making sure that the eggs are completely enclosed. Brush the 1/3 cup of Homemade Banana Ketchup onto all sides of the meatloaf.
  7. Place the meatloaf in the oven for 60–75 minutes, or until an instant-read thermometer (inserted into the meat, not the eggs) registers 145°F (63°C). To further brown and caramelize the glaze, place the meatloaf under the broiler for an additional 5–10 minutes.
  8. Remove the meatloaf from the oven and rest for 10 minutes before slicing. Serve with steamed white rice.

Homemade Banana Ketchup

Makes about 1½ cups (375 ml)
Prep Time: 10 minutes
Cooking Time: 45 minutes

 Ingredients

  • 2 tablespoons Annatto Oil, or regular vegetable oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 2 large ripe bananas, about ¾ lb (350 g) total, mashed
  • 1/2 cup (125 ml) cider vinegar
  • 1/4 cup (65 ml) water
  • 2 tablespoons brown sugar, plus more, to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground clove
  • Pinch of salt
  • 1 teaspoon soy sauce
  • 1 bay leaf

 Directions

  1. Heat the oil in a medium saucepan over medium heat. Add the onion and cook until soft and translucent, 5–7 minutes. Add the garlic and tomato paste and stir to combine, cooking for 2–3 minutes until the tomato paste breaks down and melts into the onion and garlic.
  2. Place the mashed banana into the pan and stir until they pick up a reddish-orange hue from the Annatto Oil (if using) and tomato paste. Pour in the vinegar and water, stirring to scrape up any browned bits from the bottom of the pan.
  3. Add the brown sugar, black pepper, ground clove, salt, and soy sauce, and stir to combine. Drop the bay leaf into the pan and bring the mixture to a boil. Reduce heat to low and then simmer, partially covered, for 20–30 minutes. Remove from heat and discard the bay leaf.
  4. Place the banana mixture into the carafe of a blender and purée until smooth. If the banana ketchup is too thick, it can be thinned out with additional water. Taste the ketchup for seasoning, and add more sugar if sweeter ketchup is desired.
  5. Store the banana ketchup in an airtight container in the refrigerator for 2–3 weeks.

**COOK’S NOTE: For a spicier version of this ketchup, add 1–2 chopped Thai chili peppers (or 1 small jalapeño chili pepper) and sauté along with the onion and garlic. Continue with the rest of the recipe as written.**

Photo and Recipe Courtesy of Marvin Gapultos’ cookbook, The Adobo Road Cookbook: A Filipino Food Journey-From Food Blog, to Food Truck, and Beyond