featr should release a book compiled with all the heirloom recipes of our country. para hindi mlimutan future generations. tapos some of the proceeds should be given back to the recipe contributors.

@roycecute17

2 ай бұрын

That's a great idea!

@leoginsalvan8789

2 ай бұрын

Thank you po

@iamrjabella

2 ай бұрын

@@leoginsalvan8789tuloy tuloy niyo lang sir. legend na kayo god bless po.

@llanamaguyon1603

2 ай бұрын

@@leoginsalvan8789ang galing nyo sana maipagpatuloy nyo pa ang pag gawa ng Pinais 🙏🏼🙏🏼🙏🏼 God bless you all

@popinternational5909

2 ай бұрын

Heirloom recipes are sometimes exclusive since some has secret recipes they cannot publicly share to protect their right of ownership/origin.

if not for FEATR I wouldn't have known such dish exists. Kudos for FEATR research team.

@featrmedia

2 ай бұрын

We do our best! thanks for watching. ❤️

Thank you FEATR❤️❤️❤️ Thank you City of Tayabas Thank you Mayor Lovely Reynoso Thank you Dapdap This is it❤️❤️❤️

I LOVE THE QUEZON FOOD SERIES! KUDOS TO THE WHOLE TEAM!!!❤😮🎉 MORE POWER!!!

@featrmedia

2 ай бұрын

More to come!!

Thank you for educating us about our rich food culture. I am not aware of this food, but now I’d love to taste it. Amazing dedication of the Pinais maker.

My husband is from Quezon.. and this is the first food that I really loved! ❤

Thank you for including Pinais in your featured food/heirloom dishes…I love Pinais and Tamales…..proud Quezonian here ❣️ more power to FEATR God bless you guys ❤

This is why FEATR is the best travel and food vlog in the Philippines. Real quality content. No one even comes close.

The government should held a food expo featuring true Filipino cuisine in every region. This will highlight the hidden gem of authentic Filipino dishes and ingredients. Back when I was a student of culinary arts. I went to several food expos and every time, only the same food and ingredients from each well-known region. Why not bring the Pinais of Quezon or the Asín tibuok of Bohol,and so much more. I am not sure now, but I hope to see one. If Chicken Pastil of Maguindanao became a sensation probably there will be next.

God bless the Philippines….rich in natural resources…truly blessed

Great content I must say. Congratulations. I was born, raised and grew up in Tayabas (now am in Dubai) and pinais is one of my favorite foods native to Tayabas. During my time when fresh water shrimps called "ulang" is still in abundance from our ilog at Una at Ikalawang Ibiya river and the great Dumacaa river, this is the usual ingredient along with the kamamba leaves. Salvan is a big family and aside from Dapdap, the Salvans from the barrios of Katigan-Alupay are my relatives. Miss Tayabas ^^

@featrmedia

2 ай бұрын

Well said!

@leoginsalvan8789

2 ай бұрын

👍👍👍

Sana magpatuloy pa ang Pinais at makilala sa bawat sulok ng Pilipinas at ng mundo.

Eto yung Miss na Miss ko na talaga matikman ulet having been born and raised sa QZN and ngaun nasa abroad ako, ito ang hinahanap ko palagi pag nagbakasyon ako kaso, kelangan ko pa umuwi sa QZN para mahanap at matikman ang pagkaing ito. 😋😋😋

Yuuummm! The nostalgia on this is strong. One of the best delicacies of my home province!!

Salamat Erwan FEATR for featuring our provunce specially Tayabas and the nearby towns.

sinarsa naman ang tawag niyan sa Romblon. Using freshwater shrimp. 😊 Nakakatuwa makita how evolving food can be. ❤

I hope Leogin and his family get honored and compensated properly by their LGU for preserving a significant local dish. Probably in exchange for teaching and guiding other locals to learn the process of making the dish.

@MariaFernanda-ks5yj

2 ай бұрын

UP

@leoginsalvan8789

2 ай бұрын

Thank you...big heart from my family❤️❤️

Sir leojin ang buti mo. May pagmmahal ka sa bayan ng Quezon at sa minana mong recipe. Sana dumami pa ang katulad mo na magpreserve ng pinais.

@leoginsalvan8789

2 ай бұрын

...👍👍👍

Love watching Featr. Para kang nanunuod ng movie. May homey, mysterious, immersive vibe that captivates your attention. Para kang nagtime travel mismo dun sa lugar and actually makes you want to go there. Ang ganda ng cinematography, bg music, narration. Lahat lahat.! Chefs kiss ika nga! Pls never stop! 💯

Mmmm sarap! Miss ko na ang Pilipinas. Da best pa rin pagkaing Pinoy🤤💪🙏

Ang sarap pumunta ng quezon tayabas...pero sana tama ung meron na resto na pwedeng makakain ng pinais...para matikman ung authentic na lasa nito...thanks

@leoginsalvan8789

2 ай бұрын

❤️❤️🥰

Thank you for sharing this unknown recipe to many/most of us Filipinos, why not try to grow the plant you forage to make/wrap the pinais with so it won’t completely disappear…I’m sure you have agriculturists who can guide/help you. So nice to preserve some of our old recipes & tradition.❤️

@featrmedia

2 ай бұрын

Thanks for the tip!

this dish is also prominent and common to lucban, quezon. my grandma and her sisters used to cook this when they still can. and hers are the best pinais that i have eaten. when i was young she always bring me with her wherever there are some special occasions or cooking and inuman(drinking) gatherings. She woild always let me taste all the food that they have finished cooking and sometimes she tells me stories about the food, the ingredients and the way how to cook it. now she is 92 and can not do the things she used to love doing which is cooking and im here now in abroad for 12 years now and missing all the food i used to eat. but now i can cook some of the filipino food that my lola(grandma) taught to me. the name Pinais derived its name from the word "Pinanis" or Spoilt. after mixing all the ingredients, you have to leave it overnight or hours before wrapping it and cooking it. you dont actually have to spoil it literally, it is just a marination process.

Best channel! Thank you from Australia

I love this content. Kasi na feature nila food Ng different places.

Meron din kaming version nito sa Balete Aklan. Tinungkan - Ninapay ang tawag. Tinungkan means dinikdik. Ninapay mean Binalot. Sa ilog rin hinuhuli ung hipon seasonal lang sya tuwing January to March. Mas pino at translucent or mapushaw na blue ang hipon pag tag ulan. Dahon naman ng gabi or taro ang gamit namin sa pambalot. Sa palaman in between ng buko at niyog ang edad na gamit. Malambot pero may konting tigas na masarap sa pagkagat. Dinidikdik pa ng lola ko sa yusong or bayuhan ng palay para magiling ng maayos lahat ng palaman una ang hipon. Sa version ng lola ko medyo pino at hindi buobuo. Kakang gata at sabaw ng buko ang sabaw sa pagpapalambot kaya sigurado talaga yung ninamnam. Maproseso sya gawin pero basta tulong tulong possible sya. Kay lola nga pala may nilalagay sya na curry powder pero konti lang kakaiba sya sa mga natikman ko na tamalis. Masasabi ko na panlaban luto ng lola ko dahil sya na lang din gumagawa sa lugar namin nyan. Pag pyesta sa Kalibo di mawawala request na Ninapay kung baga Star sya sa handaan una syang nauubos sa mga handa dahil kakaiba sya sa gawa ng Bicol na puro dahon ang laman at may piraso ng taba at laman ng baboy. Super bihira magtinda ni lola sa bayan ng ganyan pero wala pa 3hrs ubos kagad sa mga parokyano. Masasabi ko na malaki pagkakahalintulad ng version ng Tayabas Quezon sa gawa ng lola ko sa Aklan.

@demetrioreyes9757

2 ай бұрын

Kaya sa ibang version may gata. Sa mga hindi nakaka alam na inaakala na pag maygata ang putahi madali masira yes po pag kulang sa luto pero pag naluto nyo ng tama ang gata nagagawa nyang i preserve ng mas matagal ang pagkain dahil sa langis sa gata. Dapat alam ng magluluto yung tamang langis sa gata pagniluluto dahil mastatagal pa once tama ang proseso.

@ForSpam-je4sv

15 күн бұрын

Uyy,, na try mo na gawin? You may want to try and replicate your lola's, and write the recipe para ma-preserve mo yung native dish di ba? Tapos ipapasa mo sa next generation nyo. :) Sounds delicious! Would love to try yours!

I never knew about this. It looks very delicious! Thank you FEATR! Keep up the good work.

pinais at alang-ang, at hipon na hinalbos sa buko...paborito namin yan, my mom knows how to cook kaso madalang na ang ang hipon, apta at talangka na galing sa freshwater...madumi na kasi sana pangalagaan kasi mawawala din ang dishes pag wala ang main ingredients.

Thank you for featuring Quezon! ❤❤❤

Keep up the good work Kuya! Sana matikman namin yan. Thanks FEATR! We need more of this :) Extraordinary indeed.

sarap mag travel sa pinas tas mga gantong klase ng pagkain kakainin

i want to try this. looks so delicious

So much to discover, the culture and arts of Tayabas City ❤️

@Xi.jin-.Poooooh

2 ай бұрын

​@@boyjavier1029 it is a city

Thanks Featr. I love pinais especially when it freshly cooked. Fresh food is always taste sweet. I am from Mahban Quezon..More power to featr and to your team.

Now, I kinda wanna taste Pinais!

Wow looks so good 😋😋😋

Sobrang sarap nito nakakain na po ako gawa naman ng akinh byenan taga Lucban Quezon. Hindi nga lang po apta ang ginamit kundi hipon dagat. Kakamiss po. Kayo pala pont ang ninuno nyo ang nagsimula nito

@faustinesbuhaybukidfarmsfa281

2 ай бұрын

Ano po yun apta

@vaccariaofsamsara

2 ай бұрын

@@faustinesbuhaybukidfarmsfa281Yung maliliit na shrimp, gaya sa video na ito.

Great content! Sana matikman ko yang PINAIS soon... 😋🤤 At Sana makilala ko iba pang mga SALVAN dyan sa Quezon Province. 👋😃

Yan ang Una ko kakainin pag uwi ko

Galing ng research team nitong group ng FEATR kudos to all lalo ma sa videographer

My grandfather used that leaves for cooking ..tinuktok means crab at yon ng coconut..sarap ulam yan

My childhood favourite ulam❤❤ I'm from Quezon

THIS IS AWESOME...

Kudos sa videographer at sumama kay Eugene.

@leoginsalvan8789

2 ай бұрын

Limatik at lumubog sa putik😀😀

@leoginsalvan8789

2 ай бұрын

Yes po ..hardworking people I meet, lumusong sa putikan...nabaon, nakagat ng limatik...a dedicated people... Thank you FEATR

Yun part 2 na.❤❤❤

proud brgy dapdapin po! 👏🏻🙌🏻

@leoginsalvan8789

2 ай бұрын

❤️❤️

Wow favorite ko yan ♥️

I'd like to try some 🤤

I know their is pinais in aklan but I grew up loving linapay. Almost same ingredients, river shrimp , young coconut sometimes cut in squares etc but wrapped in gabi leaves. Then cooked in coconut milk I think. Unfortunately the one they have now doesn't have the river shrimp anymore and rarely see it sold.

Great content! Please please consider adding English subtitles for your viewers that don’t understand Filipino.

@featrmedia

2 ай бұрын

We just added them! Thanks!

The entire province my mom from still makes this,, so many pinais that it is considered common, I would not go out of my way to call it rare, but rather a provincial specialty. Something unique to the culture of the people living there.

Thank you so much FEATR ❤❤❤🎉🎉🎉

In batangas,PINAIS is also the term used when cooking small fish wrapped in banana leaves.

I love pinais and tamales from Tayabas.❤❤❤

Parang ang sarap

Wow! Where to order/buy po? It reminds me of Romblon's "sarsa" one of my favorites dishes. :)

Ganda ng lucban tayabas, parang ubud, Bali ang kapal ng forest

Galing gumawa ng FEATR ng mga video. parang film 🤎

I'm also intrigued by those small shrimp. Given that those seem to be their adult sizes. If only I lived nearby. These would be in huge demand in the aquascaping industry as an alternative to cherry shrimp and are probably very easy to captive breed. We have so much underutilized resources.

This reminds me... what's the name of the dish made of santol rinds cooked in coconut cream? It can be stored 4 long time, frozen, warmed up, then added to rice. It tasted so good. Relatives from Quezon used to bring it when visiting us in my childhood.

@Yeah.Maybe.

2 ай бұрын

That tastes good with warm rice. I miss that food. Ginataang santol, with garlic.❤

nice

Quezon naman ❤❤❤❤

I Love Quezon ❤

Good recipes need to be preserve. The not good one will be eliminated naturally.

Penge recipe huhu I wanna cook it din

Salute Featr❤❤❤ Solid episode🫶🫶🫶

I love pinais

@featrmedia

2 ай бұрын

Cool! When was the last time you had pinais? :)

@logartalyn1077

2 ай бұрын

​@@featrmedia probably 3 months ago, I ate it with a friend

@featr just wondering, is this the counterpart of "Pinangat" from Bicol, especially from the Albay province?

Looks delicious, sayang wala sa Manila

@leoginsalvan8789

2 ай бұрын

Someday po...soon

@leoginsalvan8789

2 ай бұрын

Soon po 🥰🥰

👌👌👌

it's look like tinumok in bicol💯💯😋😋

❤❤❤

❤

LGyan ng paprika pag hipon natural galing sa dagat

Magkaiba ba ang halamang "Camamba" sa Calalauan, na ginagamit ding gulay sa Infanta?

Iba ang pinais Polillo Quezon at Infanta, Quezon version.

Steamed rice, are you sure? Kinayod n murang nyog yon.

Casupangil leaves sa Mauban

With similarities to the tinuktok of Rinconada

Masarap tagala Yan Kasi pinag halong sama²

Kung sakaling mapadaan Ako s tayabas...saan Ako pupunta para makabili?

You forgot the coconut. I think the coconut milk goes in the rice when the rice was being cooked?

@gigigavino-punsalang7400

2 ай бұрын

Wala pong bigas/kanin ang pinais.

@Yeah.Maybe.

2 ай бұрын

Coconut milk is not being used sa pinais in quezon. Baka coconut water yung ibig mong sabihin. Di rin rice yun, that is grated young coconut.

Ang pinais namin ay sariwang dilis na may vinegar, asin binabalot sa dahon ng saging at pinapakuluan.

Tawag sa amin nyan sa gq ay dahon binonga 😊

DAPDAP po ay pangalan ng brgy. kung saan kayo ng shoot kamamba ang isa sa ingredients

Parang "Tilmok" ng Bicol

I remember my mom buying something similar to this in pasig 20-30 yrs ago. But it’s more wet with coconut milk broth rice and some sort of meat and veggies inside. I don’t know what it’s called. The leaves are tied like a sack, I think. Anyone know if it is pinais??

A lot of Filipino food are unheard of because the government aren't promoting them.

Featre, it is not steamed rice. Pinais is young coconut.

I must have missed, pero san kaya banda ginamit yung niyog?

@mikee495

2 ай бұрын

the grated young coconut meat is the main ingredient or the base of this dish, it is mixed with the shrimp, sugar, salt, and the cut camamba leaves, the mixture is then marinated overnight or at least 5 hours or so ( the name pinais got it from "pinanis" or spoiled). you don't really spoil it literally, it is just a marination process. after marination you can now wrap it in whole camamba leaf and banana leaves then boil it to excess coconut water or regular water.

Another version of sarsa in other parts of the country

Sana tinagalog mo nlng

Eat more Pinais

5:56 steamed rice?

@persistentviolinnoob126

2 ай бұрын

I also thought that was the coconut.

@Yeah.Maybe.

2 ай бұрын

Yes, She said it wrong. It is not steam rice.😂

Feature don't miss out on Puto-Bao❤

Tinomok an tawag saamin nyan

Paano Po ilagay ang niyog Na kinayog please

@mikee495

2 ай бұрын

the grated young coconut meat is the main ingredient or the base of this dish, it is mixed with the shrimp, sugar, salt, and the cut camamba leaves, the mixture is then marinated overnight or at least 5 hours or so ( the name pinais got it from "pinanis" or spoiled). you don't really spoil it literally, it is just a marination process. after marination you can now wrap it in whole camamba leaf and banana leaves then boil it to excess coconut water or regular water.

Steamed rice whut?

First