Hey everyone hope you're having an amazing day! It's Mark Wiens I'm in the beautiful and food-loving city of Bakalad in the Philippines and along with the delicious chicken inasal grilled chicken which you have to eat, another thing that you can't come to bakala without eating is called Kansi which is a giant bone marrow soup. Oh wow! Today we're going to a restaurant where we're going to see the process of them cooking the bone marrow soup. Man the aroma is coming out of this pot, the lemongrass, the sour fruit, the green chilies. Then we're gonna have a feast of authentic Filipino Food It's gonna be a lot of delicious food coming up and I can't wait to share it all with you coming up right now in this video Foreign! It's a beautiful morning, The sun is shining, it's warm, it's humid, it's the perfect temperature.

Well actually Kansi is a very heavy dish, a lot of bone marrow coming up. We're already sweating before we eat. but that's gonna make the experience even better. and we're gonna meet up with my friend Martin and another friend of his from the Bakalad Food Hunters and Martin tells me that Aaron's can't See House serves some of the best country that you'll find in all of Bakalad and we're going to see some of the process, some of the cooking, some of the giant bones.

and I Cannot wait to eat Foreign House! The bones are being boiled, the soup is being boiled. But not only do they have Kuncie I mean that's one of the the main attractions here, that's why you come here. but they have a huge range of local Filipino food as well. This is going to be a learning opportunity for me too because this will be my first time.

Oh I'm excited! This is my first time to eat Conti but just learning a little bit about the recipe. So you've got to have giant bones, you've got to have beef, and then some of the components that make up the soup. You have ginger, you have lemongrass, onions, green chilies, and then a few of the unique ingredients. One of them is anato which gives it that red color, and again, anato.

It's amazingly used very commonly in dishes in Bakalad, but it's an ingredient that I mean I've seen in Mexico and the Caribbean that has made it to the Philippines and it's included in so many dishes for that color for that red orange color. and then another ingredient that is very specific to kansi is this fruit to make it salad. and what is it called but one but one? Yeah! And we got here just in time. They already have like four pots of cottonseed boiling already, but they're gonna start a fresh pot for us and we're gonna see the full process.

All of the giant bones going in and all the spices and seasoning that going to the recipe. Oh here comes the bones. A bucket of Bones Yes, foreign, foreign, oh man. the immediate aromatics that come out of that foreign.

now that's going to boil for two hours before they add more ingredients like the the sour fruit agent. uh and then it will boil another hour. so it has three hours of boiling until all of that bone marrow and all of the beef becomes just Ultra fall apart tender in your mouth, foreign fruit goes in and then also some extra seasoning. some salt and pepper that's going to simmer again and the fruits are not cut up as at all so they're gonna just simmer down to release.

And Infuse the broth with their sourness. Oh wow, oh man. the Aromas coming out of this pot. the lemongrass, the sour fruit, the green chilies.

oh it just smells so good and so that's gonna keep on. Boiling In the meantime, I mean they already have a bunch of pots that are already cooked. We're gonna. We don't need to wait for this one to finish.

We're gonna start eating right now. Thank you! Dino Boons And then that broth is going to be served. but they're going to put the bones and the meat to arrange it into the Bowl before they scoop the hot fresh soup over the bowl. Thank you! Foreign! And we order a lot of other different things aside from the beef soup.

Oh okay, okay yeah, because I mean it's in the name and it's one of the most famous things, but they also have a lot of other dishes that you can choose from. It's not just yeah. Okay, okay before we start eating the Kanti we're gonna choose some other dishes that are gonna go along with our full meal spread. Another thing I Love is the eggplant.

Yes the Philippine seaweed and potatoes and sorry tomatoes and onions and garlic. All of these are my best. So you have to put here. So we're sitting down for the full meal.

Now we've gotten together in the main event but then all the different side dishes. This looks incredible and it's great to be with you guys who know who know how to eat this the correct way. What should we do first? Oh I think you have to try this soup first. Yeah for sure.

While it's so hot and then maybe, um later, you can go into this seaweed so that it will like open your palette okay and then just delve on and try everything. Oh, we got a huge slab of pork belly as well, right? So before we move on to the meteor meteor narrowier things, we're just gonna try that broth. Yeah, this is like an introduction of what you're gonna have the the beef and the marrow warming up your your taste buds. Yeah, like saying hi to you.

Oh wow. Oh I like it. It's so good. Yeah oh it's just salty beefy you can.

you've got that sourness here in another. Island And out of the seven thousand plus Islands the Philippines you can only find it in a few. Really. So this is so you have to come here to eat this.

Yes! so that's the reason why I can't see the real country has to be here in right? Yes, Yes Oh man. salty beefy broth is addictively delicious. Oh I love it this one and then put this into it. Oh thank you.

Okay, okay sure. Filipinos just don't like take our soup as is. but we put it in our rice. okay like massive chunk and then some more of that broth.

Oh man, these are large. Yeah, you have to make it. Um yeah. equal reward.

Um wow. I didn't even need to chew that beef. It just melts in your mouth. it's so tender.

Oh and then with the juiciness of the broth and the sourness from the acidity, forget about the other trees just about what one but one. Oh I love how juicy calamansi is. Then you can also add this fresh chilies. Definitely.

Then the fresh chilies on there. some of that tender beef. Get it in. Yes, get it in water, get it in.

but you love spicy too. Yeah, that's why for sure watch your video. And the chilies. oh the chilies are so fruity.

Yeah chilies are amazing. Just a little little burst of like a proof of pea coming from them and that fruitiness. I'm gonna first rehydrate the beef in the marrow. Yes, get it all juicy? Yeah yeah.

Then let's go in for that marrow. Who wants a marrow? No you, it's all for you. No, No for you? Are you sure? Oh, it's huge. Wow.

Oh it goes so deep. Oh it's coming out sliding out. Oh that feels so good Sliding something out of the bone. Hood Never Felt So Good Oh wow.

Visitors get all the marrow and I will add some more soup to it. Yeah and probably some more. I Think we need to stick a chili into it? There we go. Maybe a squeeze of calamansi to balance to balance the richness? Okay, there we go.

Bone marrow. Cheers Bone Marrow. Cheers Cheers Cheers Oh wow. what's your name Again, oh.

melts in your mouth. It's like baby food. You don't need to chew wall with the contrast a little bit. Yeah, and this is a local seaweed.

Yeah, you have to chew it really really well. Okay, it's strangely untangly. Okay, it seems quite appropriate to eat some some vegetables, some seaweed. after that, that giant might have bone marrow contrast that to kind of wash it all down.

Oh I Love that. City Oh, that's amazing. Yeah, yeah. I'll get it.

Oh and the ginger in there? Yes, a little bit of Ginger a little bit, a little bit of tomatoes and onions to just kind of like vinegar. Yeah, vinegar. that's not slimy or anything. it's not really.

um, like creamish and it's not. You don't even really taste much of a sea flavor to it. Yeah, it's very neutral tasting. Very neutral tasting, an amazing texture, an amazing Crunch And that is extremely refreshing that just cleanses the palette.

Yeah, and that vinegar as well. So wash it down. Okay, this is my actually as a kid. I Love this because it's like, um, not common in the market.

like now. It's not common before. This should be coming now. So this is Liam Fall It's like a pork belly and it's marinated in soy sauce in calamansi to tenderize it and then it gets put on the grill.

so we're gonna move into the belly. A giant pork of slab. Oh yeah, look at that. There's actually a pool of juice on top of it.

It's so juicy you can see how crispy that skin is as well dripping with juices. Oh that's that. Looks incredible. We will make you.

Also, we will show you how the sauce. Okay, okay all right here. so you know already. So so the vinegar, soy sauce and chilies combination and calamansi.

Yes. Perfect. Perfect. Is it coconut vinegar? Yes it is vinegar.

Yeah. Like coconut, it's called Cinema So we go: vinegar. Spice vinegar with galangal vinegar. Pickle vinegar.

We go a little bit of soy sauce? Yes. a little bit just to color it. not too much. Is that good? Yes.

A little bit of calamansi? Yes. And of course your favorite. and then a few chilies in here? Yes, yeah. Cut it up.

So then drop a few chilies in here. Yeah, you cut it up so that you slice it up, all of the spiciness would go through the infuses. Oh yeah, and the seeds come out. yeah, Releasing all that goodness popped off the plate.

Okay, is that good? Look at how juicy and Meaty it is. It's so juicy. Yeah, they did. Here we go: the lambo.

You're just so incredibly juicy. and I Love that calamansi. freshness, the saltiness of the soy sauce, the smokiness of that. Grill You know how the fat has just absorbed that flavor from the grill? foreign and then also chase that with some of the some of the seaweed developed it as well.

I like reaching from the bottom so that it's absorbed more of that vinegar and ginger. extra extra juicy. It almost has a picture of uh, mung bean noodles a little bit. Yeah Yeah Salmon's good I'm gonna try some of that Salmon skin deep fried salmon skin chicharon.

Wonderful crunchy snack. Okay, and we still have a few more dishes to try. This is, uh, my favorite here at errands. this is Salman Inasal.

Oh, you have to try this specialty here. There's another specialty it's only found here at Aaron's Fresh Off The Grill right now and it's another one of their Specialties but it sells out fast so you got to get here early to get them someone in a solid maybe a little bit of that sauce. onto it. Okay, here we go.

Okay, first timers? all right. Really good again. I Cannot emphasize how much I Love things that are cooked on the grill in the Philippines because it's something about a really Smoky Grill that's not too hot. Yep, that so it seals in the juices of whatever meat is being cooked and yet makes the edges crispy.

Can you remind me the name of this again? I Love I Love It's not specifically from Bacolod but it's like a but it's You'll find it all over the Philippines right? It's a smashed eggplant. very common dipped food. Oh, it's something I have to eat when I go to the Philippines even. It's just such a simple thing.

but it's smashed eggplant, roasted, dipped an egg, and then deep fried rice. Yeah, oh man, it's just so good. Um, eggplant is Smoky You can melts in your mouth. Then you've got that egg coating which is deep fried so it's crispy.

Oh, it's so good. Almost like a glorified eggplant omelette. So simple, So good. The bitter gourd fried with egg.

Some onions and tomatoes in here as well. Yeah. I Love it. Not too bitter, has a great texture to it.

It's juicy. The egg is kind of like almost makes a sauce for it, coating every piece. and then you've got the sweetness of the onions and the tartness of the tomatoes. It's made from a paste of mini little fish made into a paste made into patties and then deep fried.

Maybe we should slice this open and see. let's look inside and so that's like pretty much I don't think there's I think it's just solid fish paste. Well that looks really good. You can see how moist and how how moist that is.

Yeah, oh okay. Oh, dip it into this one. You know you're like eating hundreds of fish now. hundreds of fish in one bite.

Oh yeah. mmm hmm oh it's so good. That's a straight up fish burger but got a couple of Munchies But the it's like all those little fish kind of made into a paste so it kind of holds together. You have a little bit of a fishy taste to it, but not not overly strong.

and again in the salsa one, the calamansi, the vinegar, that saltiness of the soy sauce, that oh man, that all-purpose seasoning for everything. I'm gonna move back to the kansi rehydrated at all. We still have some meat below there, but the move that you've got to do the cartilage and I think it's maybe tendon at the bottom of the bone there that's like the the knuckle. oh we have to pick it up and bite that I'm gonna rehydrate it a little bit, make it as juicy as possible and you can see all around the bottom of the bone.

This is like the I Guess it would be the ankle. The ankle of the cow. That kind of cartilage kind of tendany material. It's like straight up like a cow socket.

Kawasaki material. Look at that chunk. Oh man. foreign.

That socket. that tendon and cartilage. Oh man. you've got like jelly and crunch all together in one bite.

that is gelatinous. The definition of Juicy gelatinous. Okay, I'm gonna take some of that soup. we have to load it into the Chalice The bone marrow chalice.

Load it up. Oh that's a lot. That's a lot. I Don't know if I can make it in one bite.

Oh that's a lot of soup going in. We'll fill it up and then I think we'll we'll do some seasoning directly, freeze in some calamansi. Oh chili goes in. that thing is huge.

that casing the that crevice and the bone is huge. That's a not a one. Drinker that's a two drinker. Oh man, that is explosive flavor.

It's so good. The flavor of that fruit, all the ginger. oh man, can't see I think it has now risen to be one of my all-time favorite Filipino Foods: Feels like I've just put chapstick on my lips. Lip balm.

That natural marrowy lip balm all over my lips. Oh man. Pure happiness. Oh that's a good chunk of beef.

Oh just melt in your mouth. tender. I Can't even believe the tender dish. man.

I could eat that every day. Yeah, it's very nice. Oh yeah sure yes hi, nice to meet you. So this is uh this is the dessert that everybody was telling me to get you.

This is the famous Napoleonis of Bacolod City So I'm I got you from Quan because Quan is near my house and I like one. So this is a puff pastry with a sugar topping and with banana cream inside. Napoleonas. All right.

Well it's very flaky, some frosting on top, but you can see it's quite light actually. And you have custard custard on the inside. Oh yeah, the creamy custard on the inside, the pastry is quite light and fluffy. and Flaky and then you've got frosting on the top that is good, sweet but good.

That was just uh. it was an epic meal at Aaron's concie house Eating kansi my first time to try. Come see the Bakalad style, it's okay. I I Have to say it's one of the greatest Filipino dishes I've had that contrasts the beefiness, the ginger in there, the green chilies and that but one fruit.

The owners again uh yearn and Tata family run. They're so friendly and hospitable, All the staff and then all the amazing people that we met while we were eating here. What a meal! When you come to Bakala again you have to eat in a Cell which is one of the most famous dishes and you cannot miss the kansi. I Want to say thank you to all the friends that we ate with and then especially to the Bakalad food Hunters Martin for showing us around and uh he blogs about food here.

He's a great guy thank you very much and uh, Bakala has just been fantastic so thanks again for watching. Please remember to give this video a thumbs up if you enjoyed it. Leave a comment below I'd love to hear from you and if you're not already subscribed, make sure you subscribe now for lots more food and travel videos. Goodbye from Bakalad in the Philippines and I will see you on the next video.