There are artsans in every region of the Philippines we can learn . Thnks chef JP for featuring the local culinary masters . ❤

Thank you and Congratulations Chef JP for this vlog for reminding us the influence of Spain in our culture especially in our cuisines. God bless you Chef JP, Chef "Chele" Gonzalez, Chef Claude Tayag, Chef Erwan and other Chefs.... Stay safe Chef JP....

Chef Claude Tayag, Chef JP Anglo and FEATR... renowned chef, restaurateur, artist and vlogger! 👊💜

as a negrosanon, i agree on jp's observation that the kapampangans are good cooks because of their respect on the process and their techniques. i know a few kapampangans from work before and i always admire how they cook their vegetable dishes to perfection which i cannot do. although flavor-wise, there would always be a debate on that as every region would say theirs is the best😂😂😂

This was a wonderfully pieced vid! Partcularly the segment with Chef Tayag ohh boy, phenomenal. Really speaks to you to embrace and be proud of who you are and where you came from.

Happy to see Chef JP Anglo here 🙂

Thank you for the short version on the Philippines rich history !

Uniting the world through food. Love it❤❤❤

Thank you po Chef JP!!😍🙌

Muchas gracias amigos mabuhay !

12:29 We’re Tagalog my mom from Laguna and dad’s family from Cavite and my paternal aunt cooked pancit molo this way. I grew up knowing pancit molo like this. It is essentially wontons, coming from California and not the “pancit” that many flips commonly know. When I got married to my husband who’s dad is from Batangas, moms family from Quezon so both are Tagalog also, I made the pancit molo for them and we have been having it for Xmas ever since. Been married 34 yrs and we still enjoy our pancit molo. Note: As much as I enjoy, my in laws enjoy my dish I’ve always told them that I never captured the red oil around the bowl and some in the soup. I never got to ask my aunt. She unfortunately has dementia😞

Ang galing nilang dalawa gumawa ng bringhe 👏

Nice series from DFA! And thanks, Chef JP!

I never heard of paella when i was a kid. My mom in Cebu would cooked arroz valenciana during special occasion. Later, I found out that they are similar dishes from Spain. I liked its more like the Spanish equivalent of the Chinese fried rice😂😂😂

23:06 we called it saffron and labeled as such, in small packets much more affordable and it’s called kasubha. My mom always had this in her kitchen spices for cooking, growing up in the PH.

Chef JP! 🔥

the culinary capital of the phillippines,BULACAN sarap ng pagkain dto.

Subs and thumbs up from Massachusetts

@chefjp bravo!

DFA should give credit to foreign youtube vloggers promoting Filipino cuisine, yung mga mukbang videos abroad, same din sa mga Pinoys living abroad, dito sa amin sa Canada, pag may potluck sa Office, most requested ng foreigners ang caldereta, cassava cake at Pinoy fruit salad !

More Philippines History from the past before the spaniards occupation.

mucho gusto!

Love the cinematography a lot

Bringhe is not a derivative of Spanish paella but a Filipino version of the Indian dish brinji.

I think it is both paella of spain and brinji of India. But I will not be surprised if we have been doing Brinji and then added some elements of Paella.

Another very common modification that happened is 'derecho', which I myself only recently learned actually means 'to the right', coz we apparently adapted the other meaning it has when it's not used for direction (e.g. correct / upright / etc)

@marjunmarcelocristobal2678

8 күн бұрын

So..if that is so..what would then be the" to the left!" mean?.. as the opposite of "derecho" which as you say meant " to the right"?

@namelessinsignia

8 күн бұрын

@@marjunmarcelocristobal2678 maybe 'izquierda' or 'a la izquierda' or some other form

We call that Arroz Valenciana, and I'm from Panay Island :)

Nice one Featr.

Chef JP👨‍🍳

spain should grant visa free sana for Filipinos nang makabawi man lang sila sa tagal ng panahong pang aapi nila sa ating mga ninuno

iba to proud ilonggo laskugay yah

17:34 it’s like Tahdig in Persian. Soccarat.

how about using "japanese" rice or upland rice (bilog), or "thai" jasmine rice. instead of half-half (hald regular rice & half malagkit).

bringhe ..sa nueva ecija base ingredients is adobo mixed of pork and chicken….the rest are almost the same…

The bringhe looks good however I will skip the raisins. Personal preference as I don’t like it in my Embotido nor Filipino style menudo. Or any of my savory dishes.

Deng ! It’s about time. There’s millions of Filipinos ( Fil -Am) . No decent restaurant for decades, enough of those stinks ; carenderia style fast food. Some restaurants quality have suffered over the years.

kapampangan pride. pag di katulad ng procedure or recipe nila, mali. di man itry yung paraan ng ibang region kahit mas masarap. also they think that every recipe originated in pampanga, kahit may kamukha pa yan sa ibang bansa.

@nexcited

Күн бұрын

though I think birenhe is just poor mans/localized version of spanish arroz a la valenciana/paella.

Sorry pero I disagree with our esteemed chef Claude Tayag about /not/ standardizing adobo. Yes, everyone has their own versions and steps to it pero if we want to have a common front about what is "adobo" and what is not, the first step to it is to identify its standards. Would you call an asado also adobo? Anything with soy and suka, adobo? Or everything with suka, adobo? If I am a foreigner, how can I make sure that the adobo I'd order is the same adobo I tasted in, let's say, Cavite? Parang longganisa lang yan e, we Identify them by their origin (vigan, lucban, etc..) so you'd expect if you buy a lucban longganisa, you'd arrive with the same expectation as what is in the label. It is not about forcing people to adhere to a certain recipe. It is about consumer expectations.

@marjunmarcelocristobal2678

8 күн бұрын

Agree on this

For the Filpino ADOBO to be able to Rise from its position..to becone fully appreciated Worldwide,--- it has to be Standardized! If it becomes Sooo generic, it will lose its Inherent Originality apart from Asado, and almost similar variants. Adobo has to be defined clearly otherwise it would just merge with other cuisines..and lose its integrity as a Filipino trademark cuisine.