#baybay Instagram Photos & Videos

baybay - 115761 posts

Latest Instagram Posts

  • titty.eats - TTY @titty.eats 1 hour ago
  • Sunday antics done right... Ordered the Pacman-Broner fight, invited some diplomats from the Filipino Embassy, cook pulutan (snacks that accompany some bevvies) and yell at the tv screen. 
Smoked some beef cheeks using the 3-3-1. 3 hours smoked, 3 hours braised in beer and 1 hour wrapped. Took em out and damn #softerthanyourgranddadsasscheeks worthy. Marinated the chicken hearts in some mirin, soy sauce and hoisin overnight, skewered them bad boys with some spring onions and char grilled em. God damn! This was bomb! Charred spring onions is my new fave. You get some sweetness and that familiar fresh flavour and then an intense hit of maillard reactive crust on them chicken hearts. Mmmm. Yeah. Mmmm. Nomnoms. 
Last but not least... Sisig. Boiled the pig head for an hour, transferred it to the charcoal grill, crisp that boy up, pull all the meat from the face, chop em finely, add onions and chilli's, heat em up on a skillet, sizzle it up, add egg and mix it up! Unctuous as fuuuuuck! It's like a carnita but rich as. Serve with a slice of lemon and rice! Masarap #baybay!!!!! Sunday antics done right... Ordered the Pacman-Broner fight, invited some diplomats from the Filipino Embassy, cook pulutan (snacks that accompany some bevvies) and yell at the tv screen. Smoked some beef cheeks using the 3-3-1. 3 hours smoked, 3 hours braised in beer and 1 hour wrapped. Took em out and damn #softerthanyourgranddadsasscheeks worthy. Marinated the chicken hearts in some mirin, soy sauce and hoisin overnight, skewered them bad boys with some spring onions and char grilled em. God damn! This was bomb! Charred spring onions is my new fave. You get some sweetness and that familiar fresh flavour and then an intense hit of maillard reactive crust on them chicken hearts. Mmmm. Yeah. Mmmm. Nomnoms. Last but not least... Sisig. Boiled the pig head for an hour, transferred it to the charcoal grill, crisp that boy up, pull all the meat from the face, chop em finely, add onions and chilli's, heat em up on a skillet, sizzle it up, add egg and mix it up! Unctuous as fuuuuuck! It's like a carnita but rich as. Serve with a slice of lemon and rice! Masarap #baybay!!!!!
  • Sunday antics done right... Ordered the Pacman-Broner fight, invited some diplomats from the Filipino Embassy, cook pulutan (snacks that accompany some bevvies) and yell at the tv screen. Smoked some beef cheeks using the 3-3-1. 3 hours smoked, 3 hours braised in beer and 1 hour wrapped. Took em out and damn #softerthanyourgranddadsasscheeks worthy. Marinated the chicken hearts in some mirin, soy sauce and hoisin overnight, skewered them bad boys with some spring onions and char grilled em. God damn! This was bomb! Charred spring onions is my new fave. You get some sweetness and that familiar fresh flavour and then an intense hit of maillard reactive crust on them chicken hearts. Mmmm. Yeah. Mmmm. Nomnoms. Last but not least... Sisig. Boiled the pig head for an hour, transferred it to the charcoal grill, crisp that boy up, pull all the meat from the face, chop em finely, add onions and chilli's, heat em up on a skillet, sizzle it up, add egg and mix it up! Unctuous as fuuuuuck! It's like a carnita but rich as. Serve with a slice of lemon and rice! Masarap #baybay!!!!!
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