I was born in Rome, Italy and my parents are from Bansud Oriental Mindoro. My mom used to cook me “pilipit” during my elementary school. It’s a very simple filipino dessert and I don’t actually know the real name and the origin of the recipe. I can say that’s delicious 🤤
There are a lot of local recipes from my town tuguegarao that are slowly fading into oblivion...one that I could no longer find is ojelas...im 37 and the last time I had a taste of it was 30 years ago....hope by and through your features you can do a Coco of these almost extinct recipes
FEATR is criminally underrated! a lot of people, most especially our kababayans, should appreciate these kinds of content as it highlights our food, culture and tradition where as even us isn’t knowledgable about. Good job erwan and co!
Thumbs up Featr for featuring this kind of historic recipeee!!! I’m from Bulacan and I really appreciate this movement sharing the culture na mostly nakakalimutan n ng iba. Godbless this channel! ❤️❤️❤️
I grew up eating this! I'm from Bulan, Sorsogon but never knew this started from Bulacan. My amazing chef of an uncle, may he rest in peace, would cook Gurgurya for me in my early childhood. I can still taste it to this day. Sadly, I don't have his exact recipe but I recreate this for my mom and children now. Continuing the legacy of my beloved uncle! 🙏🏻❤️ Thank you, Erwan and Featr team for featuring this with a recipe, too. God speed! I adore your videos immensely!
Proud Maloleño here, I'm a year late but thank you for featuring our small, yet historically significant city. It's so heartwarming to see the places that I walk around in everyday featured in a spectacular video that promotes our heritage through food.
My relatives from Bangued, Abra made "goloria" (which she mentioned) when I was young. I've tasted it and it looks like this "gurgurya" you featured, but instead of coating with just sugar, they added egg whites.
Interesting! Guam has something similar. Theirs is called guyuria pronounced gud-zu-ria. But they use fresh coconut milk instead of carabao milk. Maybe influenced by the Spaniards. The Chamorros also use the back of the fork to form the dough as well as fry it and use sugar to coat it.
Many Filipinos migrated to Guam during the Spanish period (and brought many influences. I think some of guam's traditional clothing are also influenced by Filipinos)
My family is from San Miguel, Bulacan. Known for its pastillas, made with pure carabaos milk. My late Lola Luz Ocampo, was known for her intricate pastillas wrappers and candied limes. Her legacy is now being continued on by my Aunt Naty. I’ve never met Ate Rheeza, but I’ve seen pictures of her with my late Lola Luz Ocampo.
Never ko pa narinig tong pagkain na to pero gusto ko i try at gawin din on my own 🥺. Ang galing and especially ung history behind it, ang cool pakinggan kasi ang simple ng ingredients pero very unique at the same time tapos ung process ng pagluto parang ngayon pako naka rinig ng pinoy cookies na may parang "glaze" tapos ung shape nya kakaiba. Then from what I can understand, ung dahon at rind ng sinasabi nya na dayap ang source of flavoring nya. Ngayon ko palang din narinig yung dayap na yan, napa google ako. Alam ko may gumagamit ng dahon ng calamansi para flavoring ng puto pero ung ganito never ko inisip na pwede pala. Very curious tuloy ako sa lasa kasi from the looks of it masarap sya. More content like this po!
Grew up in Pampanga and had these all the time as snacks! Then we moved to Guam and they also have a local snack called Guyuria and it is almost identical to this recipe.
I'm a Malolenyo but this is the first time I'm hearing Gurgurya. Thanks Featr for sharing this! I must taste this! Oh and that old Enriquez's house... I've been there a few time during high school (vid shoot for El Fili short movie).
Bat ang onti ng na nunuod nito pero pag sa iba ang dami pero inuulit ulit lang naman yung kwento na na ivlog na rin naman eto may matutunan ka at pwedi ring gawing business at i upgrade.
Hey, my family hails from a former Portuguese colony in India. We have a similar thing, we call them kidiyo (literally means "worms" in Konkani, given the appearance of these cookies) and also kulkul. May be it's a Iberian thing that's been adopted and bastardized in the colonies...
@@featrmedia Indeed! We have adapted so many filipino food in saipan, so I'm not sure where it originated from. Either way, we love this delicacy. Shout out to all the OFWs in saipan!
Gusto ko yong Empanada de kaliskis sa malolos Bulacan, kaso lang baka di magtagao mawala na din yon dahil sobrang tanda na ng gumagawa at Hindi po nya binibigay sa mga relatives nya ang Recipe dahil sya po ay matandang dalaga at waoang kapatid.Pero sana magbago isip nya at ibigay nya sa mga pinsan nya.❤
It’s not shame, it’s called making it possible for non-Filipinos to know our food. Saka kung nagtatagalog ka siguro naman naririnig mo na yung subject matter expert ay nagtatagalog.
What are your town's own heirloom recipes? Let us know here ⬇
I was born in Rome, Italy and my parents are from Bansud Oriental Mindoro. My mom used to cook me “pilipit” during my elementary school. It’s a very simple filipino dessert and I don’t actually know the real name and the origin of the recipe. I can say that’s delicious 🤤
Pansit batil patong! come to tuguegarao
Balamban, Cebu - Liempo
There are a lot of local recipes from my town tuguegarao that are slowly fading into oblivion...one that I could no longer find is ojelas...im 37 and the last time I had a taste of it was 30 years ago....hope by and through your features you can do a Coco of these almost extinct recipes
Tinutungang manok from Albay 💜
FEATR is criminally underrated! a lot of people, most especially our kababayans, should appreciate these kinds of content as it highlights our food, culture and tradition where as even us isn’t knowledgable about. Good job erwan and co!
I 100% agree! I truly appreciate these kinds of stories. So amazing.
Thumbs up Featr for featuring this kind of historic recipeee!!! I’m from Bulacan and I really appreciate this movement sharing the culture na mostly nakakalimutan n ng iba. Godbless this channel! ❤️❤️❤️
I grew up eating this! I'm from Bulan, Sorsogon but never knew this started from Bulacan. My amazing chef of an uncle, may he rest in peace, would cook Gurgurya for me in my early childhood. I can still taste it to this day. Sadly, I don't have his exact recipe but I recreate this for my mom and children now. Continuing the legacy of my beloved uncle! 🙏🏻❤️
Thank you, Erwan and Featr team for featuring this with a recipe, too. God speed! I adore your videos immensely!
pasalubong papa E. I need to try this in my life
omg wil dasovich
Proud Maloleño here, I'm a year late but thank you for featuring our small, yet historically significant city. It's so heartwarming to see the places that I walk around in everyday featured in a spectacular video that promotes our heritage through food.
I spent the entire video admiring the beautifully preserved ancestral house in the background more than listening to the recipe. LOL
My relatives from Bangued, Abra made "goloria" (which she mentioned) when I was young. I've tasted it and it looks like this "gurgurya" you featured, but instead of coating with just sugar, they added egg whites.
Interesting! Guam has something similar. Theirs is called guyuria pronounced gud-zu-ria. But they use fresh coconut milk instead of carabao milk. Maybe influenced by the Spaniards. The Chamorros also use the back of the fork to form the dough as well as fry it and use sugar to coat it.
Many Filipinos migrated to Guam during the Spanish period (and brought many influences. I think some of guam's traditional clothing are also influenced by Filipinos)
My family is from San Miguel, Bulacan. Known for its pastillas, made with pure carabaos milk.
My late Lola Luz Ocampo, was known for her intricate pastillas wrappers and candied limes. Her legacy is now being continued on by my Aunt Naty.
I’ve never met Ate Rheeza, but I’ve seen pictures of her with my late Lola Luz Ocampo.
Intricate pastillas wrappers - this is Pabalat right?
@@joshwindswept5694 yes, it is.
@@heartfeltangel3 Awesome! I remember we did that as a project in my first year of college. It was really difficult to do so!
hats off to mam riza for making sure that Malolos culinary history stays in our realm!
Never ko pa narinig tong pagkain na to pero gusto ko i try at gawin din on my own 🥺. Ang galing and especially ung history behind it, ang cool pakinggan kasi ang simple ng ingredients pero very unique at the same time tapos ung process ng pagluto parang ngayon pako naka rinig ng pinoy cookies na may parang "glaze" tapos ung shape nya kakaiba. Then from what I can understand, ung dahon at rind ng sinasabi nya na dayap ang source of flavoring nya. Ngayon ko palang din narinig yung dayap na yan, napa google ako. Alam ko may gumagamit ng dahon ng calamansi para flavoring ng puto pero ung ganito never ko inisip na pwede pala. Very curious tuloy ako sa lasa kasi from the looks of it masarap sya. More content like this po!
Grew up in Pampanga and had these all the time as snacks! Then we moved to Guam and they also have a local snack called Guyuria and it is almost identical to this recipe.
Thank you for this! I learned something new! I was afraid that this series wouldn't continue but I'm glad it did 😭
Love to see more of these. Galing! You can do more. We have a loooot of heirloom recipes in the Philippines
I'm a Malolenyo but this is the first time I'm hearing Gurgurya. Thanks Featr for sharing this! I must taste this!
Oh and that old Enriquez's house... I've been there a few time during high school (vid shoot for El Fili short movie).
Yes!!! We've been there when we filmed our Noli! So amazing to see this FEATRed!
Taga malolos ako pero ngayon ko lang nalaman to hehe good job guys! 👌
Thanks for this, FEATR! Will try out the recipe over the weekend 🤩🤍
In Singapore and Malaysia, we Malays have a similar biscuit called Kuih Siput or Snail Shell Cookies, but it is savoury and spiced version.
This reminds me of the Goan dish 'kulkuls'. Goa is in India and used to be a spanish colony. Maybe the reason for the similarity.
Amazing story! Can't wait for more!
aaaa this is so beautiful!! thank you, FEATR!
My mom used to do this for merienda when we were kids! I've been wanting to try making them but sadly we lost Mama's recipes years ago.
I always enjoy ending my night on watching featr videos. Soooooo therapeutic 😁💗💗💗
Thank you for this! My lola used to make it so good, sadly was not one of those who learned it. Will try your recipe
First class channel and with sense..,thanks Erwan
hindi pa ako naka tikim nito pero ang sarap tignan, at ang ganda pakinggan ang tagalog na salita- shout out from Norway
Bat ang onti ng na nunuod nito pero pag sa iba ang dami pero inuulit ulit lang naman yung kwento na na ivlog na rin naman eto may matutunan ka at pwedi ring gawing business at i upgrade.
Love this kind of content 💯
Hey, my family hails from a former Portuguese colony in India. We have a similar thing, we call them kidiyo (literally means "worms" in Konkani, given the appearance of these cookies) and also kulkul. May be it's a Iberian thing that's been adopted and bastardized in the colonies...
Kulkul does sound like gurgurya. That's very interesting!
Love these videos.
OMG! This is incredible!
Thank you po, gusto ko tuloy makagawa ng sarili kong documentary. Hahaha
thank you Chef and lovely team❤
Nice to see you again, Ate Rheeza! Parang mas bumagay na slimmer ka ngayon. ❤️❤️❤️
we call this "guyuria" pronounced as guzuria in chamorro from saipan and guam!
Oh wow, that sounds so similar!
@@featrmedia Indeed! We have adapted so many filipino food in saipan, so I'm not sure where it originated from. Either way, we love this delicacy. Shout out to all the OFWs in saipan!
I just recently found out that kelaguen is copied from kelawin also a shredded chicken lemon dish from the Philippines. Crazy all the influences
as a person who likes sweets and fried stuff, I will surely love this
I would definitely try to cook it.
Like it! Looks like ok din if no sugar! Looks Crispy ! Are there stores selling this?
Proud Bulakenya here. Thank you Featr!!
Maraming2 salamat po sa recipe gurgiya
Ito po palagi snacks namin noon noong buhay pa mama ko....tawag ng mama ko glorias...ang sarap at makakatipid dahil hind na bibili sa labas ..
Sarap Kaya yan!
Watching this warms my heart
Thats my mindset! In my thesis papers aknowledgement I stated that my thesis is far from perfect. It's up to the next ones to complete it.
We have the same sweets like that we called it Bangbang Hantak in tausog! I like it without sugar glaze!
great video! The music was a bit too loud for me but other than audio mastering, LOVE
FEATR, Thanks for this story.
I remember that I always have that in my childhood days…. Sa amin sa ilocos may parang fillings pa na sweetened shave coconut meat…
I love sugar glazed cookies looks delicious!😋❤
So good!
Thank you ate Rheeza for this, we miss you. RIP ate Rheeza. ❤️❤️❤️
What a loss. 😢 Thank you, Rheeza. May you rest in peace.
Where can we find a copy of the book?
Its was kinda similar to my lola's recipe. It was called kinakaw according to my lola. It was really good. I missed my grandmother
ive tried this once and very rare ko na siya makita sa Malolos
Where can we see the full recipe?
we are from Cebu my grandmother used to cook this
Tilbok in Bailen Cavite. An upgraded type of biko with coconut meat milk coco milk rind of lime juice of kalamansi and lime or dayap.
hi erwan meron ganito benibenta sa carcar cebu along the streets sa mga bus
Hope they can publish the book again
My mom always doing that for our snacks. She doesn't want us to buy junk foods. When she got sick 2010 and left us missed it.
Gurgurya first ko natikman to sa tanza cavite... Pero ang natikman ko sugar and milk ang glaze
Ang cute parang gnocchi.
Condolences to friends and family. RIP Ate Rheeza ❤️🙏
♥️
Ohhh where to buy this book???
Saan kaya makkabili nyan
In ilocos norte we call that "kaskaron" my lola teach me how to make that before she's from batac ilocos norte.
Can you please share the translated written recipe?
It's called chin chin in Nigeria
👍 Pilipinas
How to get a copy of the book?
Where to buy?
In ilocos, we call that KARATIKIT
Oooooo 🤯
Akala ko sa Bataan ito galing. 😅
filipino sweets . parang gnocchi
looks similar with bitso
I can hear all the Filipinos rushing in this video. That includes me XD
,💪
😋
The look reminds me of gnocchi
Gusto ko yong Empanada de kaliskis sa malolos Bulacan, kaso lang baka di magtagao mawala na din yon dahil sobrang tanda na ng gumagawa at Hindi po nya binibigay sa mga relatives nya ang Recipe dahil sya po ay matandang dalaga at waoang kapatid.Pero sana magbago isip nya at ibigay nya sa mga pinsan nya.❤
"Not Sharing your recipe to people outside your family will kill these very recipe."- Ms. Rheeza -
para syang pilipit😀
Ma'am Rheeza died today :(
putting sub titles on Tagalog? and 99.9 percent of your videos speak english? why are you so ashamed of your own language
It’s not shame, it’s called making it possible for non-Filipinos to know our food. Saka kung nagtatagalog ka siguro naman naririnig mo na yung subject matter expert ay nagtatagalog.