Name: ジョー・コイがフィリピン料理のクラッシュコースを教えてくれます。 (Jo Koy Gives a Filipino Food Crash Course | Curry Shop)
Uploaded: 2021-01-14T09:47:23.000Z
Duration: 9 min 16 s
Description: VoiceTubeの動画で発音を聞きながら英語表現を覚えよう！学べる英語：

you can do whatever you want, Whatever you want.

程度の副詞

Suck my brain on my Quest IX more curry in New York City, The one thing that stands out to mate is the definition of curry changes so much from country to country.

It seems that every culture has their own version of curry, even if it goes by a different name.

Which is why I'm so fascinated by some Filipino dishes that look, smell and taste just like curry, even if the menus around the city don't tell you.

Look it in the East Village to try and unpack some of my burning curry questions with the hilarious comedian and food philosopher Jo Koy.

You don't really always see curry on a Filipino men here, So what would you define as a curry?

There's so many different styles occurring to me growing up, I just thought the coconut broth with the curry, you know, like you don't know when you're a kid.

There's a reason why that that spices here and this is called Pickle Express.

You read the description of that u Z like?

Okay, I think it's the only plate with words expressing it.

I don't even know where that came from on that train that picked up, although it's a little aboard.

Cole Express is coming from India and it's got shrimp in it.

We're gonna hop on that crazy training a bit.

I was thinking about another song, Castillo, Come all right, that chain right ride that beat Cole trade.

But before we get there weren't a couple other dishes.

Whatever may that's all Filipinos do with eat.

First up, we have Mahar Luca's flip chicken and waffles, the dishes made with batter lis fried chicken pieces and purple yam waffles.

This'll, my friend, is what you call Blue Bay waffles and then this butter.

I don't think I've ever had it, but it's called global Own butter.

Trip paste and in battle is chicken like literally.

It's batter lis like That's how my mom made chicken at the house, Man just salted with some seasoning on ahead and fry the shit out of it.

All the flavors in that juice is definitely a soul food dish.

I mean, checking them off with this soul food and what I always said about Filipino food.

So to see this whole fusion right here, where it's not bad or chicken, but it's fried chicken, you know?

I mean, and it's not waffles, but it's a waffle.

It's kind of cool that they put this together save room because we got two more dishes on the way.

Cee Lo is a garlic fried rice dish served with a fried egg, And then the casino is a pork tenderloin cured with seven up.

First, I'm gonna show you how to eat it properly.

Like you're like you're making out like he was holding.

But there's this love that Filipino culture has for Americanized product, like spam.

It was like Grand Central Station, you know?

I mean, all these different ethnicities stopped by in the Philippines and dropped off their luggage.

And the Philippines like, what can we do with all of these?

The Newmans from China, the tamarind from Spain, is like it's pretty cool to see how we're so different.

But when it's all put on one plate, man, it works altogether.

We're about to get to the main event last dish, but before we do we're gonna talk to the kitchen and find out what we're eating.

Hi, My name is Nicole Fonseca and one of the owners here in Holland.

I can't say that I am the biggest expert on curry, but I do think that I have an idea of how we define it and how curry winds up in Filipino cuisine for me.

Traditionally, I think a curry has some sort of spice that is dried or ground and then infused in a vehicle like an oil or broth and mixed with vegetables or some sort of protein.

For me, that's like the rudimentary definition of what?

The closest approximation to that are two editions, widely known as B Call Express or today we did be cool express with head on prawns the way we make be Cool express.

I actually learned in the region of people, and it involves sweating aromatics like ginger, garlic, onion, what we call see lay or you might refer to as bird's eye chilli and a long pepper, which I refer to as a banana chili, and you sweat all of that down.

What you want to do is really infuse the oil.

That's where all the flavor is gonna come from.

And when you add the coconut milk, you're adding flavor upon flavor upon flavor.

I use two kinds of chili because the sensation of heat is what I'm going after.

So I want to feel the heat in the front of my tongue and then the kick in the back.

I like to go against the grain and I'll do shrimp or even I've done it with a cauliflower.