Go look at her.

Go.

She's gonna be smut on these vegetables.

They're gonna make dinner for us tonight with all the ingredients.

Everybody, yesterday, they got pig ears, got loved up, got all sorts of stuff.

Skip this video if you're not into food, because this video is going to be all about making Filipino food.

My parents took off to the farm yesterday.

While they're gone, Michael and I asked Annette and her sister to teach us how to make my favorite Filipino dishes so weakened party.

Today, chefs are very experienced moms.

Chef number one, Vanessa, chef number two, Jeanette and Sou, Chef Djamila Jeanette and Jim Miller.

Our sisters and Vanessa's there sister in law for today's menu were making seasick and pull a bow.

So let's start with seasick.

Here are the ingredients pig, ear, pig belly, onions, green and red chilies, garlic, comma muncie and liquids.

He's never seen it before, but I assume some sort of magical liquid that makes it more delicious.

How much do you think we need?

The Filipino cooking answer is as much as you need, which means you should never piss off the chef.

So first rinse a pig, ears and belly with water.

Boil until they're tender.

I think it's salt water, but I don't remember.

I think you need to bring it to a boil before him, but that I don't also remember.

Stir it once in a while so the meat doesn't clump together.

That I remember while cooking the meat, prepare the vegetables, shop onions, bell peppers, chilies and garlic.

Just cut it all up.

Maybe find a sushi chef.

Djamila.

Look at her.

Go look at her.

Go.

She's gonna be smut on these vegetables.

Oh, and don't forget to check on the pot.

Once in a while, Chef to is poking around the fork to see if the meat is tender.

Remove the pig from the pot when it looks scary like this, them looking at it now.

I can't believe it's one of my favorite for the penalty.

It's anyway.

Chop it into pieces now.

Five.

The chopped meat into the hot oil pan till it's brown.

Close the lid and put on the pan on low heat.

Leave lid on until it starts making a poppy kind of like and now comes the magic liquid seasoning cheese that's a lot.

Maybe you should just take a little finally dump everything in and mix it all around.

It's looking delicious and adds, and for months now, all we need to do is preheat a sizzling plate and spread some butter on it.

It smells so good and bam is ready.

This is the first time it's good.

Spicy.

All right, now let's make simple ob.

Here's a list you're gonna need Smoke fish, ground pork, shrimp, green onions, garlic, egg punted noodles.

Clemency for crimes more big.

First, cook both sides of the smoked fish in the world and pass it to the sushi.

She has his trip out the meat and mince it all up.

Not a fun job, but that's what the sushi chef is for.

Next, you gotta wash his dirty shame.

Washington because they could be sweating from swimming in the ocean again.

Boiling salted water.

I think it's ready when it looks tasty.

Like this.

Oh, I can eat it just like that.

Finally, give it to the sushi for the healing process.

I don't think I could ever do this.

Let's cook ground pork.

But what the hell chef number do is rinsing.

I guess the meeting's sweaty as well.

Safety first in the Philippines.

Now heat of the pan and warm garlic and oil and then dump the pork intothe.

Add salt and sources today were using the pre made gravy sauce mix, so just make as instructed and cooked in rice noodles just like that dude Chef number one.

That's a lot.

Then crumbled the pork one's going gang sonnet with night.

Finally put everything in layers on a party, play first noodles or makes with the sauce and bam ground pork bam shrimps Bam!

Pissed likes fam green onions and Bam X.

There you go.

Hold on.

Sorry we were so hungry.

Forgot the film was eating it, but we'll sign off with Chef number two's special message for you guys.

Wait.