Пікірлер

• 
  @RichardBlasterКүн бұрын

  where F35

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  @Cesar_1216Күн бұрын

  Es bueno ver el intercambio cultural entre Filipinas y España.

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  @leechrec5 күн бұрын

  This is a great video. When it comes down to it, one cannot dismiss tradition and there still is still such a thing as a traditional dish. There is such a thing as traditional Filipino cuisine. And these days, what that probably means, most appropriately, is maintaining that distinct Filipino essence.

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  @christiananimations80055 күн бұрын

  pano na po yung release ng passport

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  @cherryraneses47268 күн бұрын

  Oo nga naman, adobo is in our hearts

• 
  @s.t.santos592813 күн бұрын

  Congrats! 🎉🥳❤️

• 
  @milavanila475713 күн бұрын

  Filipinos for me one of the best nation in d world 🎉❤great mixture great attitude n culture😊

• 
  @jompermejo535914 күн бұрын

  Lovely!!🥰😍

• 
  @arniekins16 күн бұрын

  This has so much similarities with Malaysian and Indonesian food. And ergo also with Malay Singaporean dishes :) Now I know where to go to buy ingredients

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  @davidkennedy394519 күн бұрын

  Good music

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  @nexcited21 күн бұрын

  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.

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  @nexcited21 күн бұрын

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

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  @JRMon276 күн бұрын

  Hmm i disagree with poor man version na statement rather pinoy version. Sabi nga ni Cloud as a cook you adopt sa lugar kung nasan ka. Ung availability ng ingridients.

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  @AnthonyDogillo21 күн бұрын

  Help naman po...thank you

• 
  @jamesv469222 күн бұрын

  May God Bless Japan 🇯🇵 and Philippines 🇵🇭 Mabuhay 💪✌🏼👊

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  @brixsumaoang756722 күн бұрын

  Any song talaga pag orchestral version, nagiging majestic pakinggan.

• 
  @richardtuazon501023 күн бұрын

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

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  @TheTweetkiss24 күн бұрын

  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 !

• 
  @underthesun634626 күн бұрын

  Very informative! Thank you DFA! and FEATR I grew up in Region XII where marami din maranao at maguindanaon Nakapagtapos ako ng polsci at history. Naging teacher ng ilang taon. after many years pinursue ko maging chef. Marami akong memories about maranao and maguindanao food. Lalo na sa mga special occasions. Never ko naitanong sa sarili ko kung ano ang history ng food nila kasi growing up with our muslim brothers and sisters parang naging common na sya sa akin. Nakikikain ako sa bahay ng friends ko at umaatend ng mga kasal and vivid pa din yung memories especially the taste. This is eye opening to me. Nakapag luto na ako ng ibat ibang international na pagkain nung tumira ako sa Canada at nandito ako sa Australia. Filipino food is really underrated at wala masyadong representation pero still it's my comfort food.

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  @RonskiC26 күн бұрын

  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.

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  @NarukamiTenjin26 күн бұрын

  More Crossing Borders episodes, please!

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  @notinplanetearth26 күн бұрын

  thank you for making this kind of content DFA as a maguindanaon-ilocano its interesting to see more contents about moro culture in the filipino mainstream media

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  @juliusagdeppa716426 күн бұрын

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

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  @AlanBPaguia-jv5gd27 күн бұрын

  iba to proud ilonggo laskugay yah

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  @maricrispatindo647128 күн бұрын

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

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  @dorisdalanon666328 күн бұрын

  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....

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  @GingerJar28 күн бұрын

  Love the cinematography a lot

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  @gerardzerrudo974028 күн бұрын

  ganda

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  @reynoschicote28 күн бұрын

  Muchas gracias amigos mabuhay !

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  @marjunmarcelocristobal267828 күн бұрын

  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.

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  @ATC_Radio28 күн бұрын

  Is JP Anglo the face of Filipino Cuisine now? Im sure there are a lot better filipino chefs out there! He is just, yes Just a vlogger who knows how to cook! To me, Chef Clude Tayag is the epitome of all Filipino Chefs! Sorry Anglo, you are just a blubber mouth, you should humble yourself upon other chefs out there. You are NOt the best!

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  @chrismar626628 күн бұрын

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

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  @NurseTalking28 күн бұрын

  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😂😂😂

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  @Yamboist28 күн бұрын

  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.

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  @marjunmarcelocristobal267828 күн бұрын

  Agree on this

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  @JRMon276 күн бұрын

  The question is which cooking way will you adapt as standard? Kasi may ma ooffend kang region. Tradional way ng adobo is walang toyo, which is ung adobong puti ng mga kapampangan. If un ung susundan baka may ma offend kang ibang region and di cya look appitizing kasi wala cya kulay.

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  @Carolfelipe121328 күн бұрын

  Nice one Featr.

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  @namelessinsignia28 күн бұрын

  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)

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  @marjunmarcelocristobal267828 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"?

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  @namelessinsignia28 күн бұрын

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

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  @John-vh3ig29 күн бұрын

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

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  @rhaxeedo29 күн бұрын

  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😂😂😂

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  @pinkyguerrero669729 күн бұрын

  More Philippines History from the past before the spaniards occupation.

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  @judyarsenaullt1875Ай бұрын

  Subs and thumbs up from Massachusetts

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  @olebadajit3210Ай бұрын

  Uniting the world through food. Love it❤❤❤

• 
  @ramaicaonaАй бұрын

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

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  @frankstv1094Ай бұрын

  Ang galing nilang dalawa gumawa ng bringhe 👏

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  @nicopamatian3843Ай бұрын

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

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  @mosaicpaint3223Ай бұрын

  mucho gusto!

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  @jessicaal415Ай бұрын

  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.

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  @jessicaal415Ай бұрын

  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.

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  @jessicaal415Ай бұрын

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

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  @jessicaal415Ай бұрын

  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😞

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  @NarukamiTenjinАй бұрын

  Nice series from DFA! And thanks, Chef JP!

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  @vielegeldАй бұрын

  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.