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Dana Jacobson is such an engaging, open-minded reporter, her segment was really enjoyable.

Whenever I want to cry and leave New York, I get some Lamb noodles from Xain; then I get back on the subway feeling fine!❤

I’m Filipino/American and I love bibimbap. I took Korean Air round trip from Manila to Seattle and I had bibimbap on all 4 flights. It’s so yummy and healthy!

He and his mom are so cute

When I was younger I used to wanna cook professionally but I was deterred because I never measured, my food was always good but I couldn’t actually write a recipe for anyone to duplicate because I seasoned to taste. Then came Rachel Ray, Tabitha Brown and now I’m like wow, I should’ve went for it! 😌

@Missai005

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Go for it !!!

Lea Cohen gives an emotional tearful rendition to her passed dad , a very nice hommage ❤🥺😢

Leah's right though about starting with adobo. And what's so great about it is, once you get the basics right, you can add things to it (and if you earn the ire of my fellow Filipinos, well, whatever, food evolves!) -- I once cooked adobo with coconut milk and it was a hit with my Malaysian friends.

@anabiboso783

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I saw with Chef Bruce Lim he put gata in adobo

@nikobatallones

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Yeah, it adobo with gata isn't an unusual recipe by any means -- but it is definitely accessible to a lot outside of the Philippines.

@augustseptember08

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@@nikobatallones what is gata?

@nikobatallones

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@@augustseptember08 Coconut milk! In the Philippines, we call the milk from the first squeeze of the coconut flesh "kakang gata" or coconut cream. Anything from the second squeeze onwards is just "gata".

Getting your frustration out on the noodles. Good therapy😁😎😷🙋‍♀️

When opening coconuts we use machete 😂

Love watching

2:55 I add way more gochujang than that tiny amount.

16:30 to skip to Filipino Adobo 😅

Great program, thank you!

The coconut was small. The challenge is how you grind it manually. We call it "kagud" in VisMin!

We need that sushi restaurant’s style of dining in the U. S. 😋

@johnsomn2148

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Can't do sushi, while station in microbiology dept, one night spent 8 hrs trying to find the head of a fish fluke, guy ate undercooked fish on a fishing fly- in . This parasite attach to the wall of intestines and grows in sections. Had two restaurant size pickle jars to scan under microscope to find the head as patient was in surgery 🙃, two of us had to double and triple check. We found it , surgery went on to completion.

Awesome video, thank you. Roasting sheets of Nori rubbed with oil and salt takes me back to my younger years as well. I'm Caucasian and grew up in the Mt Lassen area of Norther California. My mothers sister had a Korean friend she met in Georgia during the 60's at a time her husband was in the military there. When they returned home, she made this toasted seaweed with sticky rice for use as kids and I was hooked for life. My daughters grew up eating it and now their children. It's a great snack! Kimchi is another all time favorite food I often combine with a lot of foods or eat it plain.

He didn't make a sweet spicy sauce with the chili paste?! 😳 Oh I have to try THIS recipe!! LAWD!! This book is being purchased this week, I love cooking Asian foods recipes are fresh and flavorful.

Make me so hungry

proud pinoy foods

I have one drawback on Asian dinning, everyone getting food out of same dish, especially after using the utensils to eat with also, must been those years of working in microbiology . After seeing people getting sick from sharing cups, spoons, some of those micros like TB, ( don't share a joint" , ),Candida/ thrush.

Ohhhhhh eu queria legendado em português 🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷

Miss my mom’s food….😢

Pinoy foods 🙏💜

Does he have a KZread channel?

I often go to Asian markets to buy many meats that have become " trendy " . The owners told me they're surprised that many blacks come in and buy the same types of meats they use. Poor people the world over had to learn to utilize the lesser cuts to survive.

Love him and his mom and his journey and all but I’m not gonna fib, it looked kinda dry.

Biang biang! 😂😂

1:18 As a Korean, this is a HUGE NOOOOOOO. This reminds me of what Taco Bell did to Mexican cuisine. Authentic is the way to go.

Xi'an a lot of chinese muslim and the iconic ancient gate