My Best Filipino Dishes | Marion's Kitchen

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ABOUT MARION

Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.

Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).

​Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.

[nikkojoson]

Kare kare is traditionally eaten with a side dish of stir fried shrimp paste. The perfect bite is a spoon of rice with the sauce and meat and a small portion of the shrimp paste :)

[elitecaregivers]

I love Filipino dishes. I will try them again during Christmas season. They reminds me of my Filipino friends. Lots of love from Kenya

[patriciamoradamacabulos]

Fun fact on the history of Kare-Kare. It originated in Pampanga from Indonesian immigrants. It was originally named “Kari” (curry) and was made of catfish, turmeric and lemongrass which gave it that rich vibrant colour. When the people in Pampanga began to move to Manila to work in the city, Kapampangan expats started setting up small huts on the side of the roads where they would sell Kari to remind their homesick people of their hometown while working in Manila. However, fresh Catfish was replaced with Beef off-cuts, Turmeric was replaced with Annato and other more accessible ingredients in Manila. the resulting variation was dubbed “Kare-Kare” - a sort of parody of the original dish. Over time, the Kare-Kare vendors in their huts diversified to sell other popular Filipino foods like sinigang and pancit malabon to attract more customers. However, the name that the locals used to refer to the curry huts stuck! That’s why we call any local diners on the side of the road “Karinderias” - the remnants of the history of the Kari huts from Pampanga :)

[carmellealfaro]

Kare kare is traditionally eaten with a side of sautéed shrimp paste. The saltiness of the shrimp paste works like magic with the slightly sweet kare stew

[ChloieEke]

I'm a Filipino, and I love watching your kitchen vlogs. We really appreciate that you like some of the Filipino dishes, and giving it a try to cook is so amazing. I love Thai cuisines as well, and you can't deny how good and satisfying they are. This is the reason why I enjoyed so much watching and I also tried to cook some of the dishes in your vlogs. Thank you and wish the best for your channel. 😊👍❤🇵🇭

[Rhyonized]

I still would love to see your take on Bangus Sisig. My favorite Filipino dish I can’t get enough of.

[mpcat]

Love when our dish is being shared by different cultures 💗💓💞💕

[bluefur]

Our traditional version uses ox tail with the skin on which we also eat but the gelatinous texture is generally a turnoff for western palates. However, the skin has this added benefit of adding collagen to the sauce with gives it this lovely rich velvety mouthfeel. As a hack I would recommend adding a piece of ox face skin to the broth as it simmers and fish it out after 3 hours.

I add a piece of ox face to all my slow cook stews which improves the texture of the sauce tremendously and I highly recommend it.

[SeniorJohnQPublic]

Thank you, Marion. I enjoy Philippine cuisine. Now I have more recipes to try out!!!😊

[thebaldchef]

As a guy that spent time in the Philippines, I would like to showcase something like this. Outstanding recipe. Thanks for posting!

[allan]

I love that you're cooking Filipino dishes! There are a lot of pancit varieties, bihon is one of my favorites! You should try pancit palabok!

[norifying]

your version is easy to follow..thank you for cooking our dishes. you pronounced well our dishes name too.

[bwee]

Filipino here, thanks for making this video 🥰

[Patricia-mmmr]

Yay !! 🇵🇭🇵🇭🇵🇭 Thanks for repping our food Marion 💕

[larraamadeo]

Hi Marion, I have a perfect filipino version of, barbeque spareribs, buy a good amount of: beef ribs, marinade is a quarter of cider vinegar, a quarter of ketchup, a quarter of housin sauce, little pepper, little salt, half a cup of brown sugar, and a half a cup of low sodium kikoman sauce, and finally, half of green jalapeno pepper, cut a half an onion, garlic half, then saute in canola oil, and add it in with the beef ribs, cook till beef ribs are fall of the bone, if you like pineapple, you can add a half already cut in can. Then pour in round big bowl, and enjoy!

[MyRom]

Hi Marion, I love your recipes, i tried some of them and they were delicious and very easy to follow. I’m glad you have your own version of some Filipino dishes, they all look delicious to me. I’m a Filipino based in Sydney and I don’t really cook kare-Kare as I find it complicated you know when you make it from scratch but this one doing it on slow cooker, I would like to give it a go 😊.

[maakuaran]

I wanna see Marions version of our famous vegetable dish Pinakbet🥰😁

[littlesusieofficial]

Honestly, the way you cook or make these Filipino dishes looks more delicious than most of the ones I had here in the Philippines 😆✌😘

[MsEllaneous]

Chef Marion👏😋 You are simply d’best! I am an amateur in the kitchen and I am surely learning from you! I just love your technique! Smooth!

[Taddzz]

currently its lunch here, i haven't eaten yet.. now im craving