We really hope you enjoy today’s video! Sorry it’s a day late! How did we do? We thought our binagoongan wasn’t quite right 🤷🏼♂️🤷🏼♀️ We already plan to make it again and do better 😁 Also if you enjoy the videos please make sure you’ve subscribed and turned on the bell notifications it really helps us ❤️ Thank you 😊 P.S I’ve just noticed so many issues with this video 🤦🏼♂️ I blame my editing tool which made me a day late on the upload! Anyway I’ll do better next time - much love - Jonny
Chloe can cook any food and she can do it naturally. Filipino food is easy and can be complex. Bagoong may need to have an acquired taste to love it. I like you both.
Can you please try chicken inasal? Here are the links th-cam.com/video/cQOL1T_CL48/w-d-xo.html th-cam.com/video/P0b23E_bPb4/w-d-xo.html th-cam.com/video/D_hcW-Qzexw/w-d-xo.html th-cam.com/video/cGENqCngk4M/w-d-xo.html
luto (simple form of the verb) NAGluto - past tense NAGLULUto - present tense MAGluluto (future tense) "nagluto kami ng binagoongan ngayong araw" (we cooked binagoongan today) just change ngayon araw to a more specific time: kanina - earlier this morning - kaninang umaga this afternoon - kaninang hapon tonight - ngayong gabi
MAGLULUto=going to cook, NAGLULUto=cooking, NAGLUto=cooked. MAG+repeated first syllable of verb (LU)=future tense NAG+repeated first syllable of verb=present tense NAG+verb=past tense
@@JonnyandChloe you said nagluluto kami w/c is we are cooking.. past tense would be nagluto kami w/c is we cooked.. you are correct on the magluluto kami w/c is we are going to cook.. 😊 ooh also.. i know you already tried balut.. but have you tried balut penoy.. more specifically the sabaw/higop penoy 😉 i think chloe would like that..
The past tense is nagLUTO; present tense is nagLULUTO; future tense is magLULUTO. Btw, i think the richness of binagoongan is yhe amount of bagoong paste you add into it. And yes, it will be saltier but hey, its bagoong and we love it. Sometimes we just eat fried eggplants and we make vinegar+bagoong sauce to pour or dip the fried eggplants in. Try it with rice.
Impressive Jonny! Your Filipino-speaking skill has improved amazingly since I started watching your videos with Chloe. You can now construct and convey your own sentences. You guys are both awesome. I also really love how Chloe become sponteneous in front of the camera. I think the camera loved her a lot. 😃 Congratulations!
@@JonnyandChloe Tip though in pronouncing "Binagoongan". It should be read as bi-na-go-o-ngan. Its a bit hard because of the letter 'g' but once you already produce the 'ong' sound, you may go straight with the 'an' sound. Overall, I really appreaciate you both in loving the Philippines in every bit of it. Take care you guys and keep on producing good vibe videos. Cheers! 🍻🍻🍻
When in terms of daily meals, there are so many variety of dishes, and variations of each dish that you can cook one dish a day and you will have a rotation of about 3-4 weeks. Also considering that generally, in most households, we just cook once a day. Big pot, half to be consumed at lunch and the rest at dinner. Or you can have half of it at dinner, cook another dish next day for lunch, and then the remaining half from the other day you consume again at dinner the next day. It's just as simple as rotating everything. The amount of food in your rotation depends on how big your fridge is. Since every meal is eaten with rice, and most filipino foods have vegetables in them, its just basically easy to just cook a meal and just divide them into how many times you want to eat it, and stick them in the fridge, like pack meals without the rice since filipino households will always have cooked rice around.
We basically cook anything during weekdays but there are some days we can't help cooking specific foods more often (routinely) like: Fridays: usually Monggo, Mechado, Fried Fish, Kinulob na Baboy, Sisig. Saturdays: just like the weekdays, pancit Sundays: Batchoy, Nilaga (beef or pork), Kare kare, my Father's Menudo, rarely fish dishes. Special Occasions: Filipino Spaghetti, Kare kare, Lechon (Manok, Liempo, the Lechon), Hardinera, Farther's Menudo, Fried Chicken, Lumpiang Shanghai...
Hindi ko alam kung bakit ngumingiti ako pag nakikita ko kayong masaya. Maybe because i see genuine happiness,not acting just for subs and likes. For jonny's pulutan u can try adobong puti, for chloe try nilasing na hipon. GOD bless you guys!
On Tagalog tenses: Magluluto = future intention to cook Nagluluto = is currently cooking now Nagluto = already cooked something Magluto = command or order to cook
Personally, I cook adobo like every 2 or 3 weeks. My mom used to cook either sinigang or nilaga every Sunday. That was a staple. Crispy pata or lechon kawali every 2 or 3 weeks during weekends. Ginisang munggo every Friday. Kaldereta about once a month. Ginataang kalabasa every week. Otherwise, we usually have fried fish with easy to cook veggies almost every day. That's how it was in my household.
Adobo is delicious but it’s also a dish that I can’t honestly eat everyday. In our household if we’re tired of the typical soy sauce based adobo, we cook a different version called ADOBONG DILAW (literally means Yellow Adobo) which uses turmeric. For weekday meals, Sinigang (pork or bangus) and Tinolang manok are some of our more frequent dishes. We also have ginataang kalabasa (squash and other veggies stewed in coconut milk) or if we don’t have coconut milk we just stir fry it so it just becomes ginisang kalabasa. We usually pair those with some type of pan fried fish (usually tilapia). ☺️
Week day food - tinola - adobo - sinigang - sinaing na Tulingan (Distant cousin of tuna) - pork binagoongan Those are easy cook food. That is why its a daily dish
My family only cooks once a month for adobo, we usually make soup either pork,chicken,fish with vegetables or ginisang baboy with vegetables, like pinakbet, and other vegetables. Also gata, like ginataang langka, ginataang kalabasa..
fish is our go to meal and frequently eaten here in the philippines like you can just fry it and then make sawsawan or dipping souce calamansi,sili or chilli 🌶 fish souce or soy souce vinegar, you can also cook sinigang na fish,paksiw and pinangat.
Ang galing nyo magluto ng putaheng pinoy. Isa sa pinakamasarap na putahe at ulam yan. It's called bagoong alamang is used in cooking that. Binagoongan is Rapsa!
I love that kind of Food...Simple & easy to prepare & cook it at the same time....I usually prepare it once a month...and, of course, we have it with rice every time....Well Done. that's my kind of food...Bagoong is one of the products produced from the province of Pangasinan where I come from (Pangasinan, Philippines)...
When I make binagoongang baboy I usually add coconut milk in it ☺️ for me it helps cut the saltiness, makes it creamy & brings out a more “umaminess” of the dish… Kudos you guys!
common practices for us filipinos is a series of dishes in a day to day basis like fish, chicken, pork and beef dishes for example: 1. Fried Fish partnered with a vegetable dish then next day; 2. Chicken dishes (tinola, stews or fried/roast) then; 3. Pork (stews, sinigang, fried) 4. Beef (most of the time soup like bulalo/nilaga) Trivia: every Friday there's a common tradition to cook MUNGGO dish. try it for a FRIDAY cooking vlog 🤞
Hi Jonny and Chloe!! Another really great video and thank you for appreciating and even embracing filipino culture and cuisines. This might be an unsolicited advice but I just want to give some tips regarding vowels, as this is where a lot of native-English speakers learnning Filipino languages have difficulty, especially the letter a. First and foremost, each vowels are pronounced in only 1 specific way and value. It does not get rounded or diphthongized as in English (e.g. /o/ in "go" becomes /gəw/ or /u/ in "too" becomes /too[with an ever so slightly w sound at the end]/) a - not the /a/ as in father nor in map; kind of sits in between in a very relaxed manner. Much like how Miss Chloe pronounced "Paalam" in the end of the video. You can maybe learn from her for this letter :)) e - similar to /e/ as in "bed" but a bit more abruptly cut. But a longer one and a shorter one can both be accepted so dont worry i - similar to /ee/ as in "see" but also a bit more abruptly cut so it would sound more close to "Sí" in Spanish yes. But colloquially, /i/ can also sound like the /i/ in "bit", "lit", etc. o - This is where most also have difficulty but I guess it is closer to the /o/ in "got" (British English), and I think it is more passing. Notice it has more of a 1 value and not rounded as /o/ in "go" u - similar to /oo/ in "too" but also a bit more abruptly cut and it shouldn't have the roundedness in the end. It should sound like /oo/ in "look" but a but more "oo" sounding without the "w" or "ə" if that makes sense haha But hey, Jonny! You are improving loads. Your pronunciation keeps getting better. Just keep practicing and you'll get better in no time. Just a note with the binagoongan word. It is pronounced just like "bagoong" with "in" and "an" in the middle and end, respectively. So it is more like /bi-na-go-(glottal stop)óng‐an/ not /bi-na-go-ong-gan/. Much like how you say "singing". Anyway, this is getting long haha! Hope this helps! :))
Hey Jose! Thank you so much for taking the time to share that with us :) It's certainly not unsolicited, it is more than welcome and one reason why I love this channel is because I get to connect and learn from people like you. I was just this morning working on my binagoongan with my tutor Abigail. It is very difficult 😅
you can also try pork binagoongan with leftover lechon kawali.. but my favorite meat for binagoongan is short ribs.. flavor will penetrate the meat and you'll really enjoy it for sure 🤫
Thats also my favorite johny and chloe binagongang baboy with lots of rice!!!!ibsuggest you in your next pinoy cooking foods is our famous tortang talong..its eggplant cook in beaten egg
Our style of making binagoongan is we usually put maybe a 1/2 cup of coconut milk to bring up the flavor of the meat and the bagoong and to have like the oil from coconut milk, and the fat from the pork be like the moisture so that the bagoong wont wouldn't dried up. But yeah great job you guys!
Salamat Antonio! None of the recipes mentioned coconut milk - could it be a per region thing? Lots of comments saying we missed it 🤦🏼♂️ I think we need to make it again! - J
Bulacan region here, we use coconut milk too, but we reduce it so it turns into coconut oil. it is an oily dish that cuts the saltiness of the bagoong.
you guys should come to Cebu City, you’re gonna love it here. we’ve got an international airport so it should be easy with the eased restrictions now. we have Binagoongang Baboy every once in a while and get ready for extra rice.
Best Mangoes in the Philippines are in Guimaras Island and not in Cebu. Cebu is known for dried mangoes though. NAGluto past tense. MAGluluto future tense. Next to ccok is ginataang tuna. 😌
It needed a little bit of cooking oil to bring out all the fat from the pork. It also needed more tomatoes which is supposed to really blend well with the bagoong. More water is needed but I suggest using broth. It definitely looked dry. This dish is actually really savory, but I knew you didn’t get the desired flavor with the way it was prepared. Simmering it for at least 30 mins in low heat with a generous amount of broth/water would have bring out the taste of the tomatoes and bagoong.
You should try any Vegestable Filipino Food like Ginisang Ampalaya (sautéed bitter gourd) or Laing (Taro leaves with coconut) and many Filipino vegestables dishes
The traditional not so pretty way to do binagoongan is like this: 1) Filipino base: sauté - onions, garlic then tomatoes, in this order. However many Filipinos will tell you to put the garlic first but I find that the garlic can burn easily. Also you really want to sauté your basics well, in that after putting the tomatoes, you want to cook it in plow-Med heat in making sure your tomatoes wilt and cook through. This is the basis is Filipino cooking when someone calls for “sauteeing”. For binagoongan, I like to cut my onions long, rustic. 2) Then after sautéing you combine your bagoong, I would say 3X what you put it, then put the cut pork and let everything cook through in low for another 30-40 mins, COVERED. This will help your dish not dry out. Remove the cover, and stir and let cook for another 10 mins in Med heat to let things reduce a bit. At this point, this is when you would add your peppers, I don’t put sugar but you can for balance. I also never put vinegar in this dish. To elevate - * Do as above without cooking the pork in. * separately - Cut your pork a little bigger or cook whole like you would lechon kawali, making sure you season it. Obviously pork belly works best. Cook. * Also separately - you have to fry your eggplant in a pan with oil. Otherwise, frying dry does not give it the same flavor. Think of the chimes spicy eggplant and tofu dish. Same idea. * Serve your cut up lechon kawali and fried eggplant and pour binagoongan on top. Whoala! Eat with rice as usual.
Hello jonny and beautiful chloe nice meeting u guys lm a new subcriber from philippines,we love to see your vlog,lm inlove the way chloe eating pilipino food i feel she love it ❤❤❤
Just Jonny & Chloe try to get a spoon of binagoongan and mix it with generous amount of olive oil and and citrus. Remember, just a spoon of bagoong, not much, but just a hint... Set aside for dressing, then roast any of vegetables you prefer.. That's gonna be very good!
Try to cook tagalog beefsteak...but put more red onion....you make me hungry...Great couple at all time summer ,spring autom and winter...plus wet and dry climate in the philippines..
thats my favorite viand and i cant limit eating rice with pork binagoongan until my tummy is super full🤭😂..just give a try to add more tamotoes to taste a little bit sour instead of vinegar and its more yummier for me. thats my style in cooking pork binagoongan😊
adding coconut milk yummy and flavor... the eggplant seperated or not ok.. Sometime i make eggplant adobo lol...eggplant can be mixed in Paksiw fish.....
filipinos usually eat almost daily menudo, tinola, sinigang n bangus, sinigang na baboy, nilagang baboy, pakbet, chopseuy, different fried foods such as fish tilapia, fried pork, morning foods like longanisa, tocino, embotido, tapa all with sunny side up eggs, fried rice. special occasions: lechon, kare kare, bulalo, inihaw na bangus, and many more...
I'm looking forward for you to try and taste BOPIS. it will be nothing that you've tasted before... its is challenging to cook and at the same time it is so delicious... I will be waiting for that episode... Happy eating guys...
I like Bicol Express and Binagoongan that's why whenever I cook, I marry the two. I cook Binagoongan first then once it's fully cooked, I add the coconut milk. 2 in 1 dish.
many factors are always at play for the subject of what is frequently eaten. availability, price fluctuation, existing budget state. rice foods are for the active, bread foods are for the less active and looking for less body weight. tinola or sinigang every week, so is mechado and caldereta. second will be the bicol express and all fried pork variation. adobo is a personal preference for some, but its the food for the heavyweights.
You guys nailed the dish perfectly again ❤ and you ARE doing good with your tagalog Jonny, just remember to be patient with each lesson. Look! You even ate the whole dish this time with the spoon on the right hand! 😁 just to give you an idea, here in our household - we would do: Sinigang na Baboy (Monday), Nilagang Baka (Tuesday), Adobong Manok (Wednesday), Pinakbet (Thursday), Ginisang Munggo (Friday) - and we would have a similar iteration of those dishes the next week with just some variations of whatever comes to mind. It would also be normal to have fried fishes as the dish of the day as well such as Fried Tilapia, Fried Lapu-lapu, Fried Bangus. Saturday and Sunday would usually be time for some splurges or cook those hard and long cook time dishes or just dishes that we would crave (such as Kare-Kare, Kaldereta, Fried Chicken, etc.) and yeah! super fun to see you guys get more comfy with the Filipino taste of these dishes - you've really grown into em! Will be waiting for the super special next episode (hopefully some Chloe and Balut action? ) and just wanted to request to have you try out my fave filipino dish of all time 'Palabok' 😊 Stay safe as always!
@@JonnyandChloe I swear the pinakbet grows on you. We have a technique to lessen the Bitter Gourd/Bitter Melon bitterness by soaking the chopped up bitter melon into salty water for a good 10-15minutes before cooking. It makes all the difference and makes the Bitter Gourd just taste more mellow. And it really is an acquired taste but once you've tasted it, give it a month or two and try it again. It'll taste less harsh since you know what you're getting into 😂😂 (pro tip: try to get ahold of some good quality 'chicharon' or pork skin cracklings with some meat and add that in the pinakbet for a really awesome experience. Maybe jojo has some?)
I agree. The aubergine absorbs all the flavors. It's my favorite part of the binagoongan. I usually pair this dish with ginataang vegetables. Veggies cooked in coconut milk.
@@JonnyandChloe if ever you do, please visit Balay Dako restaurant at Tagaytay amazing view and try "Bulalo Batangas", "Lomi Batangas" and "Goto Lipa".
Adobo could be tricky. Find an adobo recipe thats great for every week. 😜 I do my adobo with no sugar, just more vinegar and im very careful with soy sauce until i achieve my desired taste. Marinated in Garlic and lots of pepper . I dont put water if not needed, nor onions or oyster sauce for me..the classic adobo is addicting for me. Sometimes the simple ones are the best versions. Your tagalog will fall into place if u practice a lot. Watch some telenovas. Chloe's elmo outfit is so cute.
We really hope you enjoy today’s video! Sorry it’s a day late! How did we do? We thought our binagoongan wasn’t quite right 🤷🏼♂️🤷🏼♀️ We already plan to make it again and do better 😁 Also if you enjoy the videos please make sure you’ve subscribed and turned on the bell notifications it really helps us ❤️ Thank you 😊 P.S I’ve just noticed so many issues with this video 🤦🏼♂️ I blame my editing tool which made me a day late on the upload! Anyway I’ll do better next time - much love - Jonny
Chloe can cook any food and she can do it naturally. Filipino food is easy and can be complex. Bagoong may need to have an acquired taste to love it. I like you both.
wrong. not binagoong-gang...it's BI-NA-GO-ONGAN no g sound on the last syllable 😁😁😁
Can you please try chicken inasal?
Here are the links
th-cam.com/video/cQOL1T_CL48/w-d-xo.html
th-cam.com/video/P0b23E_bPb4/w-d-xo.html
th-cam.com/video/D_hcW-Qzexw/w-d-xo.html
th-cam.com/video/cGENqCngk4M/w-d-xo.html
luto (simple form of the verb)
NAGluto - past tense
NAGLULUto - present tense
MAGluluto (future tense)
"nagluto kami ng binagoongan ngayong araw" (we cooked binagoongan today)
just change ngayon araw to a more specific time:
kanina - earlier
this morning - kaninang umaga
this afternoon - kaninang hapon
tonight - ngayong gabi
Chicken Carry filipino style next
MAGLULUto=going to cook, NAGLULUto=cooking, NAGLUto=cooked.
MAG+repeated first syllable of verb (LU)=future tense
NAG+repeated first syllable of verb=present tense
NAG+verb=past tense
So I got it right for once?! - J
Same as HUGAS (washing) (usually used for washing the dishes)
NAG HU HU GAS (present)
MAG HU HU GAS (future)
NAG HUGAS (past)
@@JonnyandChloe you said nagluluto kami w/c is we are cooking.. past tense would be nagluto kami w/c is we cooked.. you are correct on the magluluto kami w/c is we are going to cook.. 😊
ooh also.. i know you already tried balut.. but have you tried balut penoy.. more specifically the sabaw/higop penoy 😉 i think chloe would like that..
nagluluto-- is present progressive or future progressive i thouhgt
Chloes accent when speaking Filipino is on point 😊
I think Chloe has a ' Pinay' clone in her that she is not aware of 🥰
The past tense is nagLUTO; present tense is nagLULUTO; future tense is magLULUTO.
Btw, i think the richness of binagoongan is yhe amount of bagoong paste you add into it. And yes, it will be saltier but hey, its bagoong and we love it. Sometimes we just eat fried eggplants and we make vinegar+bagoong sauce to pour or dip the fried eggplants in. Try it with rice.
Fried egg plant in a bagoong/vinegee dippy dip sounds so good!
Impressive Jonny! Your Filipino-speaking skill has improved amazingly since I started watching your videos with Chloe. You can now construct and convey your own sentences. You guys are both awesome. I also really love how Chloe become sponteneous in front of the camera. I think the camera loved her a lot. 😃
Congratulations!
Thank you so much Marc ♥️
@@JonnyandChloe Tip though in pronouncing "Binagoongan". It should be read as bi-na-go-o-ngan. Its a bit hard because of the letter 'g' but once you already produce the 'ong' sound, you may go straight with the 'an' sound. Overall, I really appreaciate you both in loving the Philippines in every bit of it. Take care you guys and keep on producing good vibe videos. Cheers! 🍻🍻🍻
@@JonnyandChloe please try cooking bopis. For delicious recipe refer to foodnatics on youtube.
When in terms of daily meals, there are so many variety of dishes, and variations of each dish that you can cook one dish a day and you will have a rotation of about 3-4 weeks. Also considering that generally, in most households, we just cook once a day. Big pot, half to be consumed at lunch and the rest at dinner. Or you can have half of it at dinner, cook another dish next day for lunch, and then the remaining half from the other day you consume again at dinner the next day. It's just as simple as rotating everything. The amount of food in your rotation depends on how big your fridge is. Since every meal is eaten with rice, and most filipino foods have vegetables in them, its just basically easy to just cook a meal and just divide them into how many times you want to eat it, and stick them in the fridge, like pack meals without the rice since filipino households will always have cooked rice around.
We basically cook anything during weekdays but there are some days we can't help cooking specific foods more often (routinely) like:
Fridays: usually Monggo, Mechado, Fried Fish, Kinulob na Baboy, Sisig.
Saturdays: just like the weekdays, pancit
Sundays: Batchoy, Nilaga (beef or pork), Kare kare, my Father's Menudo, rarely fish dishes.
Special Occasions: Filipino Spaghetti, Kare kare, Lechon (Manok, Liempo, the Lechon), Hardinera, Farther's Menudo, Fried Chicken, Lumpiang Shanghai...
Hindi ko alam kung bakit ngumingiti ako pag nakikita ko kayong masaya. Maybe because i see genuine happiness,not acting just for subs and likes. For jonny's pulutan u can try adobong puti, for chloe try nilasing na hipon. GOD bless you guys!
Proud of you guys. More power and god bless. I thank u and love our very filipino foods.
nagluto is past (cooked), nagluluto is present(cooking), and magluluto is future(will cook). 😊
On Tagalog tenses:
Magluluto = future intention to cook
Nagluluto = is currently cooking now
Nagluto = already cooked something
Magluto = command or order to cook
Personally, I cook adobo like every 2 or 3 weeks. My mom used to cook either sinigang or nilaga every Sunday. That was a staple. Crispy pata or lechon kawali every 2 or 3 weeks during weekends. Ginisang munggo every Friday. Kaldereta about once a month. Ginataang kalabasa every week. Otherwise, we usually have fried fish with easy to cook veggies almost every day. That's how it was in my household.
I love binagoongan.
One more resource for pinoy cooking is Maputing Cooking.
yes magluluto is future nagluluto present and nagluto is past tense
I swear to God, Chloe’s cooking is that of a real Pinoy. I can tell it tastes good while watching all the videos. More power to you guys.
Adobo is delicious but it’s also a dish that I can’t honestly eat everyday. In our household if we’re tired of the typical soy sauce based adobo, we cook a different version called ADOBONG DILAW (literally means Yellow Adobo) which uses turmeric. For weekday meals, Sinigang (pork or bangus) and Tinolang manok are some of our more frequent dishes. We also have ginataang kalabasa (squash and other veggies stewed in coconut milk) or if we don’t have coconut milk we just stir fry it so it just becomes ginisang kalabasa. We usually pair those with some type of pan fried fish (usually tilapia). ☺️
Week day food
- tinola
- adobo
- sinigang
- sinaing na Tulingan (Distant cousin of tuna)
- pork binagoongan
Those are easy cook food. That is why its a daily dish
My family only cooks once a month for adobo, we usually make soup either pork,chicken,fish with vegetables or ginisang baboy with vegetables, like pinakbet, and other vegetables. Also gata, like ginataang langka, ginataang kalabasa..
I love this dish! Alsooo Nagluto is the Past tense. Nagluluto is more of today like presently cooking the dish. Magluluto is the future form☺️
Thank you bec both of you like our Filipino foods. Big thumbs up!
hi... since you liked the eggplant (aubergine), you should try tortang talong (eggplant omelet) with garlic fried rice for breakfast one time
fish is our go to meal and frequently eaten here in the philippines like you can just fry it and then make sawsawan or dipping souce calamansi,sili or chilli 🌶 fish souce or soy souce vinegar, you can also cook sinigang na fish,paksiw and pinangat.
That makes sense, fish is so versatile like you say and also healthy and not too fatty or calorific 😅 - Jonny
Filipinos love you guys 🥰❤️ you are a cute couple. God Bless you!
been awhile since i commented but im glad yer still enjoying food from my country, i just need my red horse now rofl, stay safe yah guys!
The binagoongan of my mom is to die for haha good to see u tried this
YES INDEED . I LOVE adobo with coconut.. i love squid and meat adobo -- i like with pineapple relish..
Ang galing nyo magluto ng putaheng pinoy. Isa sa pinakamasarap na putahe at ulam yan. It's called bagoong alamang is used in cooking that. Binagoongan is Rapsa!
Nagluto (cooked) is past tense. Nagluluto (cooking) is present tense. Magluto (to cook) or magluluto (going to cook) future tense
I love that kind of Food...Simple & easy to prepare & cook it at the same time....I usually prepare it once a month...and, of course, we have it with rice every time....Well Done. that's my kind of food...Bagoong is one of the products produced from the province of Pangasinan where I come from (Pangasinan, Philippines)...
Johny you are right Mag is future tense and Nag is past tense..good job
To cut down the saltiness you can add some spiced vinegar... another version, you can also add coconut cream...
Love you both… very Pilipino, scraping all the leftover/dried sauce from the pan!😁
I love how she turn overs the food with her fingers lol. Oh and there is another style its called crispy binagoongan.
Yeah..we always cook adobo.. because it doesn't spoil that fast..you can keep it in the fridge for a week .
Oh my gosh. I really Love Pork Binagoongan especially with garlic fried rice. You guys are amazing 👍❤️
Here i am proud to be from Cebu City, watching you both in this channel.
Thank you ☺️
Try this:
Mag - To (magluluto - going to cook)
Nag - Is (nagluluto - am cooking)
Nagluluto is present. Nagluto is past. Magluluto is future. Hehe
When I make binagoongang baboy I usually add coconut milk in it ☺️ for me it helps cut the saltiness, makes it creamy & brings out a more “umaminess” of the dish… Kudos you guys!
kinagagalak ko kayong makilala means "happy to meet you"....
common practices for us filipinos is a series of dishes in a day to day basis like fish, chicken, pork and beef dishes for example:
1. Fried Fish partnered with a vegetable dish then next day;
2. Chicken dishes (tinola, stews or fried/roast) then;
3. Pork (stews, sinigang, fried)
4. Beef (most of the time soup like bulalo/nilaga)
Trivia: every Friday there's a common tradition to cook MUNGGO dish. try it for a FRIDAY cooking vlog 🤞
Binagoonga you have some steam veggie like okra ,brocolli,spinach carrots,eggplant and mango is great
Our frequent dish at home are adobo, sinigang, nilaga and tinola 💯
nagluto is past tense, nagluluto is present and magluluto is future....
whoa......Jonny, the tagalog IS getting better, the pronunciation is getting better as well! Awesome!! Great cook again!
Hi Jonny and Chloe!! Another really great video and thank you for appreciating and even embracing filipino culture and cuisines.
This might be an unsolicited advice but I just want to give some tips regarding vowels, as this is where a lot of native-English speakers learnning Filipino languages have difficulty, especially the letter a. First and foremost, each vowels are pronounced in only 1 specific way and value. It does not get rounded or diphthongized as in English (e.g. /o/ in "go" becomes /gəw/ or /u/ in "too" becomes /too[with an ever so slightly w sound at the end]/)
a - not the /a/ as in father nor in map; kind of sits in between in a very relaxed manner. Much like how Miss Chloe pronounced "Paalam" in the end of the video. You can maybe learn from her for this letter :))
e - similar to /e/ as in "bed" but a bit more abruptly cut. But a longer one and a shorter one can both be accepted so dont worry
i - similar to /ee/ as in "see" but also a bit more abruptly cut so it would sound more close to "Sí" in Spanish yes. But colloquially, /i/ can also sound like the /i/ in "bit", "lit", etc.
o - This is where most also have difficulty but I guess it is closer to the /o/ in "got" (British English), and I think it is more passing. Notice it has more of a 1 value and not rounded as /o/ in "go"
u - similar to /oo/ in "too" but also a bit more abruptly cut and it shouldn't have the roundedness in the end. It should sound like /oo/ in "look" but a but more "oo" sounding without the "w" or "ə" if that makes sense haha
But hey, Jonny! You are improving loads. Your pronunciation keeps getting better. Just keep practicing and you'll get better in no time. Just a note with the binagoongan word. It is pronounced just like "bagoong" with "in" and "an" in the middle and end, respectively. So it is more like /bi-na-go-(glottal stop)óng‐an/ not /bi-na-go-ong-gan/. Much like how you say "singing".
Anyway, this is getting long haha! Hope this helps! :))
Hey Jose! Thank you so much for taking the time to share that with us :) It's certainly not unsolicited, it is more than welcome and one reason why I love this channel is because I get to connect and learn from people like you. I was just this morning working on my binagoongan with my tutor Abigail. It is very difficult 😅
I always love watching you guys. Watching from Riyadh! Sweet couple. 😍😍😍
God bless you both! 🙏🙏
you can also try pork binagoongan with leftover lechon kawali.. but my favorite meat for binagoongan is short ribs.. flavor will penetrate the meat and you'll really enjoy it for sure 🤫
Was Chloe really flipping meat and aubergines using her fingers??? Hahaha so cool!!! And was she seating on the counter beside the stove? Love it!!!
My comfort dish is tinola, sinigang and bulalo.
Thats also my favorite johny and chloe binagongang baboy with lots of rice!!!!ibsuggest you in your next pinoy cooking foods is our famous tortang talong..its eggplant cook in beaten egg
Magandang gabi jon and chloe. Masaya din akong makita kayong muli.
Magandang gabi EYE 😊
Our style of making binagoongan is we usually put maybe a 1/2 cup of coconut milk to bring up the flavor of the meat and the bagoong and to have like the oil from coconut milk, and the fat from the pork be like the moisture so that the bagoong wont wouldn't dried up. But yeah great job you guys!
Salamat Antonio! None of the recipes mentioned coconut milk - could it be a per region thing? Lots of comments saying we missed it 🤦🏼♂️ I think we need to make it again! - J
@@JonnyandChloe maybe it is mostly a regional thing or if you really like coconut milk
Bulacan region here, we use coconut milk too, but we reduce it so it turns into coconut oil. it is an oily dish that cuts the saltiness of the bagoong.
I really love pork binagoongan, make me wanna eat more rice 😂 yummy 🥰
We have this that every friday we cook ginisang Monggo with fried fish or fried tinapa.
else speaking adobo -- adobong sitaw-- string beans--- with ground pork.....tortang talong breakfast ,, easy...
you guys should come to Cebu City, you’re gonna love it here. we’ve got an international airport so it should be easy with the eased restrictions now. we have Binagoongang Baboy every once in a while and get ready for extra rice.
I really enjoy watching both of you
Jonny is so cute and joker Makulit in filipino while chloe is so compost and calm Napaka chill in filipino.
Johnny, you’re camera shots have really improved! Also I can really see this channel becoming big - travel and food channel.
Thanks Louie!
Hi lovely couple if for mangoes its Guimaras the land of the sweetest mangoes of the Philippines and possibly the world 😊
Best Mangoes in the Philippines are in Guimaras Island and not in Cebu. Cebu is known for dried mangoes though. NAGluto past tense. MAGluluto future tense. Next to ccok is ginataang tuna. 😌
It needed a little bit of cooking oil to bring out all the fat from the pork. It also needed more tomatoes which is supposed to really blend well with the bagoong. More water is needed but I suggest using broth. It definitely looked dry. This dish is actually really savory, but I knew you didn’t get the desired flavor with the way it was prepared. Simmering it for at least 30 mins in low heat with a generous amount of broth/water would have bring out the taste of the tomatoes and bagoong.
You should try any Vegestable Filipino Food like Ginisang Ampalaya (sautéed bitter gourd) or Laing (Taro leaves with coconut) and many Filipino vegestables dishes
MASSACRED!!!😂😂😂 Say the food again? ahahahaha too cute
I hope to see you also in face book, i i guarantee a lot of pinoy will happy to watch you and you will make a lot of followers godbless stay safe guyz
You can also make a veggie version of BINAGOONGAN using a TALONG or EGGPLANT or a combo of meat and veggie.or a chicken curry(filipino version).
Binagoongan Baby is our ulam tonight!
The traditional not so pretty way to do binagoongan is like this:
1) Filipino base: sauté - onions, garlic then tomatoes, in this order. However many Filipinos will tell you to put the garlic first but I find that the garlic can burn easily. Also you really want to sauté your basics well, in that after putting the tomatoes, you want to cook it in plow-Med heat in making sure your tomatoes wilt and cook through. This is the basis is Filipino cooking when someone calls for “sauteeing”. For binagoongan, I like to cut my onions long, rustic.
2) Then after sautéing you combine your bagoong, I would say 3X what you put it, then put the cut pork and let everything cook through in low for another 30-40 mins, COVERED. This will help your dish not dry out. Remove the cover, and stir and let cook for another 10 mins in Med heat to let things reduce a bit. At this point, this is when you would add your peppers, I don’t put sugar but you can for balance. I also never put vinegar in this dish.
To elevate -
* Do as above without cooking the pork in.
* separately - Cut your pork a little bigger or cook whole like you would lechon kawali, making sure you season it. Obviously pork belly works best. Cook.
* Also separately - you have to fry your eggplant in a pan with oil. Otherwise, frying dry does not give it the same flavor. Think of the chimes spicy eggplant and tofu dish. Same idea.
* Serve your cut up lechon kawali and fried eggplant and pour binagoongan on top. Whoala!
Eat with rice as usual.
Hello jonny and beautiful chloe nice meeting u guys lm a new subcriber from philippines,we love to see your vlog,lm inlove the way chloe eating pilipino food i feel she love it ❤❤❤
Waiting for the pinapaitan recipe. Try igado recipe also.... Proud ilocano.
Just Jonny & Chloe try to get a spoon of binagoongan and mix it with generous amount of olive oil and and citrus. Remember, just a spoon of bagoong, not much, but just a hint... Set aside for dressing, then roast any of vegetables you prefer.. That's gonna be very good!
Try to cook tagalog beefsteak...but put more red onion....you make me hungry...Great couple at all time summer ,spring autom and winter...plus wet and dry climate in the philippines..
thats my favorite viand and i cant limit eating rice with pork binagoongan until my tummy is super full🤭😂..just give a try to add more tamotoes to taste a little bit sour instead of vinegar and its more yummier for me. thats my style in cooking pork binagoongan😊
adding coconut milk yummy and flavor... the eggplant seperated or not ok.. Sometime i make eggplant adobo lol...eggplant can be mixed in Paksiw fish.....
Hi! I hope everything is all good with both of you! I missed your contents here in TH-cam. Keep safe and GOD bless!
Magluluto = future tense
Nagluluto = present tense
nagluto = past tense
kinagagalak ko kayong makilala = I'm glad/happy/pleased to meet you all
😊😊
Love you both...
Try to cook pork humba... the most favorite dish in visayas and mindanao.
Chloe is really good in speaking Tagalog words. And she’s super adorable in that bath robe(?) I thought you wouldn’t want binaggoongan.
filipinos usually eat almost daily menudo, tinola, sinigang n bangus, sinigang na baboy, nilagang baboy, pakbet, chopseuy, different fried foods such as fish tilapia, fried pork, morning foods like longanisa, tocino, embotido, tapa all with sunny side up eggs, fried rice. special occasions: lechon, kare kare, bulalo, inihaw na bangus, and many more...
Hi jhonny and chloe.... I really enjoy watching your videos.. i hope i can see another dish like AFRITADA .. thank you
Thank you Darwin! We will add Afritada to the list 😁
I'm looking forward for you to try and taste BOPIS. it will be nothing that you've tasted before... its is challenging to cook and at the same time it is so delicious... I will be waiting for that episode... Happy eating guys...
Cook embutido and morcon next time. Binagoongan is for advance level and acquired taste. Looks legit, awesome cooking.
Crispy Pork Binagoongan is much more enjoyable to eat.
you can put lots of onion and tomatoes to make it saucy
I like Bicol Express and Binagoongan that's why whenever I cook, I marry the two. I cook Binagoongan first then once it's fully cooked, I add the coconut milk. 2 in 1 dish.
I love that and also cooked with coconut milk. Good job! ❤️🙏🏻🕊🔥😇
many factors are always at play for the subject of what is frequently eaten. availability, price fluctuation, existing budget state. rice foods are for the active, bread foods are for the less active and looking for less body weight. tinola or sinigang every week, so is mechado and caldereta. second will be the bicol express and all fried pork variation. adobo is a personal preference for some, but its the food for the heavyweights.
Hi Jonny & Chloe, please cook "Salmon Belly Sinigang" Im drooling 🤤😋
You guys nailed the dish perfectly again ❤ and you ARE doing good with your tagalog Jonny, just remember to be patient with each lesson. Look! You even ate the whole dish this time with the spoon on the right hand! 😁
just to give you an idea, here in our household - we would do: Sinigang na Baboy (Monday), Nilagang Baka (Tuesday), Adobong Manok (Wednesday), Pinakbet (Thursday), Ginisang Munggo (Friday) - and we would have a similar iteration of those dishes the next week with just some variations of whatever comes to mind. It would also be normal to have fried fishes as the dish of the day as well such as Fried Tilapia, Fried Lapu-lapu, Fried Bangus.
Saturday and Sunday would usually be time for some splurges or cook those hard and long cook time dishes or just dishes that we would crave (such as Kare-Kare, Kaldereta, Fried Chicken, etc.)
and yeah! super fun to see you guys get more comfy with the Filipino taste of these dishes - you've really grown into em! Will be waiting for the super special next episode (hopefully some Chloe and Balut action? ) and just wanted to request to have you try out my fave filipino dish of all time 'Palabok' 😊 Stay safe as always!
Thanks Francis this is wonderfully insightful! A lot of what you’re eating are our favourites, except Pinakbet 😂
@@JonnyandChloe I swear the pinakbet grows on you.
We have a technique to lessen the Bitter Gourd/Bitter Melon bitterness by soaking the chopped up bitter melon into salty water for a good 10-15minutes before cooking. It makes all the difference and makes the Bitter Gourd just taste more mellow.
And it really is an acquired taste but once you've tasted it, give it a month or two and try it again. It'll taste less harsh since you know what you're getting into 😂😂
(pro tip: try to get ahold of some good quality 'chicharon' or pork skin cracklings with some meat and add that in the pinakbet for a really awesome experience. Maybe jojo has some?)
I agree. The aubergine absorbs all the flavors. It's my favorite part of the binagoongan. I usually pair this dish with ginataang vegetables. Veggies cooked in coconut milk.
Love it😘😍🥰🤗👍
Sana all...
Hello try ginisang munggo with chicharon or lechon kawali toppings ☺️
You guys should visit philippines and do a food tour, restriction are getting better now
That’s exactly what we’re intending on doing 😊
@@JonnyandChloe if ever you do, please visit Balay Dako restaurant at Tagaytay amazing view and try "Bulalo Batangas", "Lomi Batangas" and "Goto Lipa".
You can add cocomilk for that binagoongan while boiling the pork
Stay safe and God bless always guys, hello to magandang Chloe
Adobo could be tricky. Find an adobo recipe thats great for every week. 😜 I do my adobo with no sugar, just more vinegar and im very careful with soy sauce until i achieve my desired taste. Marinated in Garlic and lots of pepper . I dont put water if not needed, nor onions or oyster sauce for me..the classic adobo is addicting for me. Sometimes the simple ones are the best versions. Your tagalog will fall into place if u practice a lot. Watch some telenovas. Chloe's elmo outfit is so cute.
one of the best comfort food...chicken .arrozcaldo(chicken congee), good for breakfast, rainy or cold season...
Hi kuya jonny and ate chloe try cook dinakdakan it's like sisig but with mayonaise
Damn this channel is underrated, that was sick video editing guys.. Oh btw, binagoongan is one of my favorite dish..