Crossing Borders: Philippines and Spain

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.

mucho gusto!

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

Ang galing nilang dalawa gumawa ng bringhe 👏

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

Uniting the world through food. Love it❤❤❤

Subs and thumbs up from Massachusetts

More Philippines History from the past before the spaniards occupation.

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😂😂😂

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

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)

Nice one Featr.

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.

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😂😂😂

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

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!

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.

Muchas gracias amigos mabuhay !

Love the cinematography a lot

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....

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

iba to proud ilonggo laskugay yah

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

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.

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

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.

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

Oo nga naman, adobo is in our hearts

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.

Es bueno ver el intercambio cultural entre Filipinas y España.

¡Muy fenomenal!

Acidity(souring agent) mostly present on Filipino dish as what Chef Gonzales said maybe is because of its preservative component..to make food last longer because of the absence of refs in the early years

How I missed biringhe 😭 Kapag nakauwi ako sa pinas magpapakasawa ako sa biringhe 💖🇵🇭

If there's one thing I'm wondering, it's "Why are modern history teachers and books name Magallanes as his 'Americanized' name of Ferdinand Magellan? His actual name is Fernando de Magallanes"

🫡❤️

Chef Claude is such a delight.

❤️🇵🇭💙🇪🇸

we're logically no different from mexico💪💪💪💪💪💪

Nakakatuwa habang nanonood Ako, nong sinabi na turmeric ANG gagamitin kasi walang saffron, SABI KO bigla Ako mayroon, 😂😂😂😂 nandito kasi Ako sa SPAIN may summer job Ako, at bumili Ako ng saffron halos ubusin ko SA shelf yong naka display nagtanong pa talaga Ako kung ORIG 😂😂😂😂😂. As in ANG Dami talaga, 4 gms lang kasi bawat pack, I uuwi ko. Nakakatuwa talaga!

Let me agree and disagree some of the process here..Paella is more on the Mariscos side, it simply means Seafoods ingreadients. I dont put pasas on my Paella. I find it as a Sin.
Valenciana on the other hand is, I will be not be hesitant to sprikle some pasas on the dish.
Note; Ini ang amun interpretacion diri sa Isla ..I totally agree using the gata, in which the Castillan missed the importance of what coconut milk can do to enhance the sabor

Why don't some men remove their caps when they eat or go indoors? My grandparents always emphasized taking off any hats when entering someone's home as a sign of respect.

Hey JP,
Pampanga cuisine is original kapangpangan. Specially bringhe spain picked up from us, bringhe has rice spain don't ear rice.

Jp, get your facts straight

Wow! Tayag x Anglo convo is ❤️🔥

Thank you gentlemen for sharing a new technique our Filipino dish in a flavorful taste adapting to a local availability

Thank u for sharing

Kudos to you Chef JP. This is so insightful and nourishing. Thank you.