This episode made me realize how much I miss being a proud Kapampangan, especially since I am currently far away from my hometown. I miss the food that I grew up with and the memories that come with it. It's difficult to be away from my family and friends, but the thought of not being able to enjoy my favorite dishes whenever I want is what really makes me teary-eyed.
Ang mga katutubo ay nagpapahalaga yan sa kalikasan....sila ang isa sa kayamanan ng pilipinas talaga...saludo ako sa kanila😚😙goodhealth and godbless po😚
The Aetas have the healthiest diet. Now that I have switched to a Whole-Food Plant-Based Diet, I appreciate their cuisine more. The Aeta woman seems vigorous.
It’s amazing to see how Siera Madre ethnic dwellers have very similar food but I find the Aetas are more delicate and creative in their dishes. Dumagats I met would just boil Kamote (root crops they find in the forest) and eat them. This is inspiring. Makes me think about visiting our local Agtas and learn their ways even deeper.
Passion for cooking is inherently embedded in the hearts of the Kapampangans! Proud to be Kapampangan and I inherited my Indu's meticulous and traditional way of Kapampangan cooking!
Although being true blood kapampangan, I was once hate to eat buro and mustasa when I was a kid, but as I mature, I somewhat developed of what kapampangan acquired taste and pride of being one. I am with Sir Claude Tayag, that Buro and Mustasa paired with grilled fish is one of the unique dishes of Pampanga.. Luid ka Pampanga! Thank you FEATR for the docu series of our proud and beloved province and be it known again for the whole world to see.. ❤
Ang galing mo, Erwan!! You don't just feature the "food" but also "where and how" it originated from our forefathers (ninuno). The simplicity and resiliency of Filipinos back in the time where modernization was farfetched. Thank you for this amazing content!!
Thanks, Sir Erwan, for this video. I'm not very good at cooking, but I like eating. By the way, the Nanay from Aeta is full of wisdom. Thank you for featuring her. All the best to your show! :)
After watching your “short film”about different cuisines from different provinces or parts of the Philippines I became more picky on foods that I will eat I ate less fast foods mashed pinupuntahan ko yung mga small carinderya,kinakausap ko ying sino nagluluto getting the history of their certain specialties etc..para sa akin mas masarap yung pagkain kapag alam mo na young kusinero talagang passion nya yung nilluluto nya na minana pa nya sa lolo or lola yung recipe mas aware ako ngayon na alamin yung history ng certain food para sa akin mas masarap yung pagkain na kinakain ko kahit simpleng gulay at isda lang yan o kahit simpleng sawsawan nga lang pero alam mo na yung recipe eh original at minana pa nila good job kayo!!! More food vlogs and history pa!!!!❤❤❤❤
Cheese pandesal was originally introduced by Apung Diung of Guagua in1992. It became popular and other bakeries copy its cheese pandesal because Apung Diung's pandesal was so delicious then.
Actually masarap talaga magluto ang mga kapangpangan kasi complete ingredients ang nilalagay nila at may kasamang love, yung talagang maganda ang luto, thank you for sharing Erwan
I’ve been in the US for 44 years and I still remember the taste of my mom, sisters and aunts cooking. For example, I only eat dinuguan when it’s cooked at home. The diniguan or “tidtad” that I ate growing up is not like how Filipinos cook it here. I don’t like the “dark” broth. Dinuguan among kapangpangan has lighter broth. Same with tocino! Our tocino is a bit sweet and sour, we call it”pindang” usually made from carabao’s meat. Even the simple dish of pinakbet, I like mine with the tops or the young leaves of sweet potatoes. 😋😋. Now I’m salivating.
I appreciate the effort of your team to really go to the actual situation of the kapampangan’s raw & daily life❤ seeing this, maaapreciate mo talaga ang effort ng pag gawa sa pagkain. Plus walang kaarte arte si erwan. makes me miss back home 😢 more power to this chanel ❤
Wow. Another awesome content!!! We really love cultural documentaries like these. So refreshing, so relaxing too, most of all fascinating to learn the rich diversity of Philippine food culture! Thank you again for your hard work.
Filipinos are very hospitable people and when it comes to guest I don’t agree that only Kapampangan are all out in serving food for guest but the whole nation is in general I’m from pampnga anyway.
So I'm a Filipino but grew up in Canada. Filipinos, I notice, have a distinct love for brioche style breads (rich, soft and sweet). Also the sweet breads and desserts with cheese is another cultural taste of love of sweet and salty in breads and pastries. Being raised away from my native culture, I did not acquire this preference, which I find really interesting. Any way, this program is a source of cultural education for me, a Filipino stranded from her culture. I'm grateful to the FEATR team for your content.
The Capampangan Pride❤ As they say we Pampangans are highly opinionated. Whether it be food, the clothes we wear, or that house that we live in, or the achievement in the family, we are more than glad to tell that story to other people. It may sound mayabang to others & to non pampangans but for us it is simply sharing the experience in a form of story without any of that humble bragging..
Commendable work by your team to give us a glimpse about the life of aetas. It is important to bring awareness and help preserve their ancestral domain and culture. Truly, it is noteworthy that your channel features the indigenous group of people living in the mountains of the Philippines.
That Buro hipon is LIT man. I tasted it first time in pangasinan but it was from pampanga. Now, I need to buy few bottle before. Going back to work here in HK.
TY so much these reminds me of my Papa may he rest in peace 🙏🏼 Pampanga is his town where the good foods and cooks/chefs are🎉❤🎉 and nice place to have vacation during school break ❤🎉❤
I am from Lubao Pampanga ,, its true that "burong paro is a comfort food in my table . With grilled tilapia or bangus. And a boiled eggplant and talbos ng kamote for side dish.. masarap, hinahanap hanap ng mga nagbabalikbayan at mga turista dito sa amin.. ❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
I can't remember if your channel already did an episode on Filipino fermented dishes. I notice this as part of your every other videos. It would be nice to have a compilation from different provinces too ☺️
That Aeta lady, Nanay Susan is so proud of her roots I love it! More power to her and our brothers and sisters in their community. I was a bit sad to hear that people were stealing their crops though :(
Ang galing ng pagiisip ni nanay at ang mga paliwanag, talo pa ang mga polpolitiko na nakapag aral pero pangsarili lang ang iniisip,bilib ako sa ganito mga tao na simply lang ang pamumuhay mairaos lang ang pang araw araw na my makain kuntento na ,samantalang ang mga naka position sa gobyerno, walang iniisip kundi mangurakot at payamanin ang sarili.
God, I miss buro. My mom and dad used to make it when they were alive here in the US. My parents were both kapampangan (mom from Tarlac, Tarlac and dad from Guagua, Pampanga). Buro is very delicious with mustard leaves, eggplant, or ampalaya. However, don’t eat too much of it if you have hypertension since it is high in sodium.
As someone who grew up in Pampanga, I can vouch for Sir Jam Melchor when he said the whenever they have guests over they always cook for them instead of bringing them to a restaurant. When I was kid living in my lola’s house, whenever there is a celebration that calls for a “handaan”, my lola/titas would call up my other titas living in the barrio who are good cooks to help us prepare the food for the handaan and everything is made from scratch. It has always been like that everything prepared at our home for our guests :)
@15:49 to FEATR Team: "pusit" in kapampangan roughly translates to squeeze or push out or flush out. Not "clean" as what the cc says. jsyk guys. Great documentary!
JUST SAY FEATR CHEF #ERWAN THUMBS-UP 👍🏻 TRULY SALAMAT MUCH FOR FEATURING OUR AMAZINGLY FILIPINO FOOD AND KITCHEN CULTURE AROUND THE WORLD 🌎 THANK YOU MUCH FOR YOUR SOCIAL MEDIA CHANNEL 👍🏻🫡
Ganda ng pagkakagawa niyo dito… Suggestion lang sa sisig instead na tawagin lang na sisig lets call it like sisig in mayonnaise etc,. Parang adobo sa gata, hnd lang naman siya tinawag na adobo. Ung example mo erwan na palitan ng balsamic vinegar still vinegar parin un base parin ng adobo un, no hate naman…wala naman masama sa innovation i think gusto lang nila na ma recognize ung pinaghirapan nila.
This episode made me realize how much I miss being a proud Kapampangan, especially since I am currently far away from my hometown. I miss the food that I grew up with and the memories that come with it. It's difficult to be away from my family and friends, but the thought of not being able to enjoy my favorite dishes whenever I want is what really makes me teary-eyed.
Thanks for watching!
Hi! student po ako and gusto ko lang mag ask kung meron pong dining etiquette na unique lang sa kapampangans?
She's so adorable! Thank you for keeping the authentic dishes alive, Erwan.
#Proud Kapampangan
Kapampangan ku Pagmaragul ku❤❤❤
Born and raised.. Miss the Food and the Family eating together❤
Ang mga katutubo ay nagpapahalaga yan sa kalikasan....sila ang isa sa kayamanan ng pilipinas talaga...saludo ako sa kanila😚😙goodhealth and godbless po😚
The Aetas have the healthiest diet. Now that I have switched to a Whole-Food Plant-Based Diet, I appreciate their cuisine more. The Aeta woman seems vigorous.
It’s amazing to see how Siera Madre ethnic dwellers have very similar food but I find the Aetas are more delicate and creative in their dishes. Dumagats I met would just boil Kamote (root crops they find in the forest) and eat them.
This is inspiring. Makes me think about visiting our local Agtas and learn their ways even deeper.
The aeta lady speaks well....
She narrate her story well....
proud of u maam....
Napaka sipag po ninyo....
Passion for cooking is inherently embedded in the hearts of the Kapampangans! Proud to be Kapampangan and I inherited my Indu's meticulous and traditional way of Kapampangan cooking!
Although being true blood kapampangan, I was once hate to eat buro and mustasa when I was a kid, but as I mature, I somewhat developed of what kapampangan acquired taste and pride of being one. I am with Sir Claude Tayag, that Buro and Mustasa paired with grilled fish is one of the unique dishes of Pampanga.. Luid ka Pampanga! Thank you FEATR for the docu series of our proud and beloved province and be it known again for the whole world to see.. ❤
Ang galing mo, Erwan!! You don't just feature the "food" but also "where and how" it originated from our forefathers (ninuno). The simplicity and resiliency of Filipinos back in the time where modernization was farfetched. Thank you for this amazing content!!
Thanks, Sir Erwan, for this video. I'm not very good at cooking, but I like eating. By the way, the Nanay from Aeta is full of wisdom. Thank you for featuring her. All the best to your show! :)
aeta culture ❤
After watching your “short film”about different cuisines from different provinces or parts of the Philippines I became more picky on foods that I will eat I ate less fast foods mashed pinupuntahan ko yung mga small carinderya,kinakausap ko ying sino nagluluto getting the history of their certain specialties etc..para sa akin mas masarap yung pagkain kapag alam mo na young kusinero talagang passion nya yung nilluluto nya na minana pa nya sa lolo or lola yung recipe mas aware ako ngayon na alamin yung history ng certain food para sa akin mas masarap yung pagkain na kinakain ko kahit simpleng gulay at isda lang yan o kahit simpleng sawsawan nga lang pero alam mo na yung recipe eh original at minana pa nila good job kayo!!! More food vlogs and history pa!!!!❤❤❤❤
Cheese pandesal was originally introduced by Apung Diung of Guagua in1992. It became popular and other bakeries copy its cheese pandesal because Apung Diung's pandesal was so delicious then.
"Huwag mo kalimutan yung kultura".
- ( aeta)
It makes me goosebumps.
Actually masarap talaga magluto ang mga kapangpangan kasi complete ingredients ang nilalagay nila at may kasamang love, yung talagang maganda ang luto, thank you for sharing Erwan
I’ve been in the US for 44 years and I still remember the taste of my mom, sisters and aunts cooking. For example, I only eat dinuguan when it’s cooked at home. The diniguan or “tidtad” that I ate growing up is not like how Filipinos cook it here. I don’t like the “dark” broth. Dinuguan among kapangpangan has lighter broth. Same with tocino! Our tocino is a bit sweet and sour, we call it”pindang” usually made from carabao’s meat. Even the simple dish of pinakbet, I like mine with the tops or the young leaves of sweet potatoes. 😋😋. Now I’m salivating.
YAY! #Pampanga my Hometown 🏡❤🇵🇭
Erwan Heussaff you are indeed the Anthony Bourdain of the Philippines!
I appreciate the effort of your team to really go to the actual situation of the kapampangan’s raw & daily life❤ seeing this, maaapreciate mo talaga ang effort ng pag gawa sa pagkain. Plus walang kaarte arte si erwan. makes me miss back home 😢 more power to this chanel ❤
Wow. Another awesome content!!! We really love cultural documentaries like these. So refreshing, so relaxing too, most of all fascinating to learn the rich diversity of Philippine food culture! Thank you again for your hard work.
I am from San Fernando, Pampanga...Love Our Food!
Thanks Erwan for doing this! Ruston is a revelation!
Filipinos are very hospitable people and when it comes to guest I don’t agree that only Kapampangan are all out in serving food for guest but the whole nation is in general I’m from pampnga anyway.
I love what you do Erwann and team. Thank you for featuring the richness of our culture. Sana mafeature mo ang Gensan sa sunod. God bless
So I'm a Filipino but grew up in Canada. Filipinos, I notice, have a distinct love for brioche style breads (rich, soft and sweet). Also the sweet breads and desserts with cheese is another cultural taste of love of sweet and salty in breads and pastries. Being raised away from my native culture, I did not acquire this preference, which I find really interesting. Any way, this program is a source of cultural education for me, a Filipino stranded from her culture. I'm grateful to the FEATR team for your content.
The Capampangan Pride❤
As they say we Pampangans are highly opinionated. Whether it be food, the clothes we wear, or that house that we live in, or the achievement in the family, we are more than glad to tell that story to other people.
It may sound mayabang to others & to non pampangans but for us it is simply sharing the experience in a form of story without any of that humble bragging..
I’ve seen it!🎉
Wapen, totally agree! Ali tamu mayabang rather we take time in preparing food and other stuffs
Commendable work by your team to give us a glimpse about the life of aetas. It is important to bring awareness and help preserve their ancestral domain and culture. Truly, it is noteworthy that your channel features the indigenous group of people living in the mountains of the Philippines.
That Buro hipon is LIT man. I tasted it first time in pangasinan but it was from pampanga. Now, I need to buy few bottle before. Going back to work here in HK.
TY so much these reminds me of my Papa may he rest in peace 🙏🏼 Pampanga is his town where the good foods and cooks/chefs are🎉❤🎉 and nice place to have vacation during school break ❤🎉❤
Thank you for showing this gem.
WOW. PLEASE FEATURE TARLAC TOO! 😭🙏🇵🇭🤟
Watching , thank for sharing ang sarap ng pag kain sa bundok
Proud kapampangan, great work erwan👍
I am from Lubao Pampanga ,, its true that "burong paro is a comfort food in my table . With grilled tilapia or bangus. And a boiled eggplant and talbos ng kamote for side dish.. masarap, hinahanap hanap ng mga nagbabalikbayan at mga turista dito sa amin.. ❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
❤️The Philippines💯% 🔥🔥🔥👏👏👏
I really like what nanay said na nakapag aral man o hindi, wag agawin ang lupa sa mga aeta
I can't remember if your channel already did an episode on Filipino fermented dishes. I notice this as part of your every other videos. It would be nice to have a compilation from different provinces too ☺️
maraming maraming salamat po sir Erwan..
That Aeta lady, Nanay Susan is so proud of her roots I love it! More power to her and our brothers and sisters in their community. I was a bit sad to hear that people were stealing their crops though :(
Thank you for this
Ang galing ng pagiisip ni nanay at ang mga paliwanag, talo pa ang mga polpolitiko na nakapag aral pero pangsarili lang ang iniisip,bilib ako sa ganito mga tao na simply lang ang pamumuhay mairaos lang ang pang araw araw na my makain kuntento na ,samantalang ang mga naka position sa gobyerno, walang iniisip kundi mangurakot at payamanin ang sarili.
Missing the Philippines. Thank you for this episode. ❤️
Erwan you are a respectful person ....and you practice MANO ....God bless you and your beautiful Family ❤❤❤
Kapampangan 4Life. The best of the best!
Honestly I love native Filipino they are the most beautiful people the native Filipino
God, I miss buro. My mom and dad used to make it when they were alive here in the US. My parents were both kapampangan (mom from Tarlac, Tarlac and dad from Guagua, Pampanga). Buro is very delicious with mustard leaves, eggplant, or ampalaya. However, don’t eat too much of it if you have hypertension since it is high in sodium.
Na miss ko tuloy ang inihaw na hito at buro 😍😍😍😍😍
I love this whole compilation! ❤❤❤.
Ang ganda ng episode na to!!!
next up local eats naman sa calamba or bulacan
I want that Buro Erwan it looks delish
As someone who grew up in Pampanga, I can vouch for Sir Jam Melchor when he said the whenever they have guests over they always cook for them instead of bringing them to a restaurant.
When I was kid living in my lola’s house, whenever there is a celebration that calls for a “handaan”, my lola/titas would call up my other titas living in the barrio who are good cooks to help us prepare the food for the handaan and everything is made from scratch. It has always been like that everything prepared at our home for our guests :)
WOW,UBE,Considered a Luxury’s of All The Root crops.
Nice foods and good ideas for the business 😍🤩🥰
sarap nyan buro mustasa hito
@15:49 to FEATR Team: "pusit" in kapampangan roughly translates to squeeze or push out or flush out. Not "clean" as what the cc says. jsyk guys. Great documentary!
❤wow sarrapp!
Masarap yan omg talaga😚😙
Kanyaman 😍😋❤
Sarap ng buro pero talong at talbos
ng kamote, ayoko ampalaya haha
True, tagilo is our comfort food.
you're back
Susie’s Cuisine maja blanca is no 1!
MY MOTHER'S SPECIALTY THE KILAIN....THE ASADO...THE MENUDO....THE MECHADO....IS REALLY DELICIOUS ! ! !
yung left over na baboy nilalagay sa lata? nakita ko sa garapon eh nabaabsagin hahahha....
at ang asado ni ate na matua wo nakakagutom
That's a great video
Yummy food ❤❤❤
JUST SAY FEATR CHEF #ERWAN THUMBS-UP 👍🏻 TRULY SALAMAT MUCH FOR FEATURING OUR AMAZINGLY FILIPINO FOOD AND KITCHEN CULTURE AROUND THE WORLD 🌎 THANK YOU MUCH FOR YOUR SOCIAL MEDIA CHANNEL 👍🏻🫡
Awesome features of the culture of the Kalingas in Tabuk Kalinga Apayao 🙏🏼👼🏼♥️😍🤩😎👏🏼👍🏼🙌🏼
Good job erwan ❤❤❤
Feature Davao food soon, FEATR! It'd be my pleasure to be your guide.
PLEASE FEATURE SORSOGON CITY SIR ERWAN! ☺❤
"Pagkain walang kwento, walang wenta." - said best by Chef Claude Tayag
Nagcrave ako bigla ng Susies at Pampangas Best❤
Nice cooked foods
Ganda ng pagkakagawa niyo dito…
Suggestion lang sa sisig instead na tawagin lang na sisig lets call it like sisig in mayonnaise etc,. Parang adobo sa gata, hnd lang naman siya tinawag na adobo. Ung example mo erwan na palitan ng balsamic vinegar still vinegar parin un base parin ng adobo un, no hate naman…wala naman masama sa innovation i think gusto lang nila na ma recognize ung pinaghirapan nila.
sisig matua is kulao sa Cavite City, soaked in vinegar with onions and chilli
begukan and sabo kamatas are missing..
binagoongan and sinigang sa kamatis/kinamatisan baboy
Annies Bea’s Eatery simple viands but so yummy
Sipag naman ni nanay.
dauntless cris
❤❤❤
Can you make Arroze caldo buro? Or it dangerous to ferment chicken
Aloha Erwan, can i get contact information about the Aetas Mountain people in Pampanga. Because we would like to visit them with you. Thanks much.
24:27 gabi yan eh ?! lol that tone of voice
Have you heard about a serving spoon ? 😮😮😮
meow!!!
sana inalis na yung part ni tatay na nagsabing dalawa lang sila nagluluto nung dinuguang bituka. kasi di naman totoo yun.
Iyan ang sisig na kinalakhan ko mas masarap para sa akin.
Mas masarap pa rin yung LA Bakeshop Cheese Bread kaysa LBS.
💖🇵🇭
Kaya Lang Kawawa Naman Ang Masipag Magtanim,Ninanakaw ng Tamad…Sana Huwag Naman Sila Ganon.
Wala po bang alternatif sa pagtanggal ng taba ng talangka ? Para yung kamay ni nanay di laging basa.
meron po. pero mahirap siya explain. sana kung napuntahan lang nila.
Why you allow the meowing in the video and then just ignore the kitty
Hindi pa ako nakakatikim ng buro parang panis na pagkain
Sounds like a tough place for a vegetarian to find a meal😆✌️
Cat @ 1:43:36 🤣
K
🤍🤍