Pilipino Pood Pridays

Pork Chashu to top your Ramen (or any noodle soups that you make to counter the cold weather!)
Thanks for watching!

“Hi everyone! Today I share with you my way of making Kimchi! Kimchi is a quintessential Korean banchan (side dish) that’s usually served when you go to Korean restaurants, and Sushi places in Toronto usually include this side as well! It is a fermented veggie, most commonly made with Napa cabbage. It is also widely made with different crunchy veggies that you will see in this video, as well as carrots and other root veg. This banchan is usually made spicy, but that can be altered by adjusting the amount Gochugaru. (Korean Pepper Flakes) My Kimchi sat in room temp for about 36 hours, and then I moved to my fridge to continue fermenting. I recommend tasting your Kimchi at the 24-hour mark and see how you like it. Some people like theirs very well-fermented so they would leave it out in room temp for much longer! Kimchi making takes a bit of time, but it is very easy to make and it also shows in this video how to do things ahead to save time! I hope you guys like it, and let me know!” -Cousin TJ

Happy cooking!

To my friends in Australia and New Zealand! I hope this dish keeps you cozy! Stay warm! 🇳🇿🇦🇺

Hi everyone! Cousin TJ here!

This is my take on a classic dish called Kaldereta. In this video, I used lamb (kordero in Tagalog) but most of the time, people use either beef or goat. Kaldereta is one of many Filipino dishes that is tomato based, and that’s from the multi-century long in trades and colonialism that happened with the Spanish and the Mexicans. Kaldereta uses a lot of ingredients that are widely common in most parts of the world. Canned liver spread is one of a few ingredients that you might not be familiar with. The brand I use has a pâté consistency and a mild sweetness that blends perfectly with that acidity that the tomatoes give. I also used canned green peas here, but you can definitely skip that, or use frozen peas instead! Some people add Olives, raisins, Pickles, etc. but I want to show you the simplest way I know of this dish! Kaldereta is best served with rice, but you can definitely serve this with fltabreads, baguette and other breads, or eat it on it’s own!
I hope you enjoy this video and give it a try!

HAPPY COOKING!


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Hi everyone,
Cousin TJ here!
If you’ve been following my show, you know that the last time I posted a non-Filipino recipe was when I put out my video for Thai 🇹🇭 Green Pork Curry🙂 In that video, I only included a link to the curry paste recipe that I followed, but today is the day I show you all how I make my version! I do make a big batch every time to save some prep time when I’m making the dish. It freezes very well so gather your ingredients and let’s get started!

Ingredients:
-Corriander seeds, 2.5 tbsp
-Cumin seeds, 1.5 tbsp
-White Peppercorns, 1tbsp
-Kaffir Limes, zest of 4 fruits
-Green Mild Chillies, 5-10 pcs (depending on size and heat)
-Cilantro roots, 1/4 cup
-Lemongrass, 1 cup
-Galangal, 1 cup
-Shallots, 1 cup
-Garlic, 1 cup
-Gapi, 2 tbsp (fermented shrimp paste)

Green curry paste is like a Sofrito, it’s basically mashed up ingredients blended together to flavour a dish. Curry paste is very versatile, you can use to make just about anything, from curry stews, soups, fried rice, any stir fry, noodle dishes, even pasta dishes are now being made with curry paste! Traditionally, or more commonly in Thailand, they use Thai Green Chillies, but those are too spicy for me, so I opted for a bigger, milder, just as good of a chilli! You can use whatever local green chillies you have in your area, as it’ll give you an awesome result no matter what! Galangal, Lemongrass, Kaffir Limes, and Shrimp paste can be found at your local Asian supermarkets in the fresh, or frozen section. I hope you give this a go and let me know how it goes!

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Happy cooking everyone!

Hi everyone!
Here’s another classic recipe from cousin TJ called Ginisang Munggo (or Balatong in some regions!) It’s a very easy recipe and just follow the steps in the video! Lots of people grew up eating this, including me due to it’s low cost and accessibility! Different regions and cultures have their own take on this dish, so there’s really no right or wrong in making this! You can definitely add multiple greens and different proteins instead what I used here. I hope you guys like it and let me know how it goes!
Happy cooking and happy belated 🇨🇦 to everyone in the Great White North! Stay safe and be well!

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My version of a classic Filipino dish, Chicken Tinola! (on a Sunday!)

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