Crossing Borders: Philippines and Spain
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- Опубликовано: 1 дек 2024
- LIVE from the Philippines: #CrossingBorders featuring the culinary fusion of the Philippines and Spain.
In this episode, Filipino chefs JP Anglo and Claude Tayag come together to discover more about the Kapampangan “Bringhe.” Chef JP also visited Spanish chef Chele Gonzalez where he learned how to prepare the latter’s version of the Asturian classic “arroz negro meloso.” You’ll also learn more about our shared histories, cultures, and cooking traditions and practices.
Don't miss out on this mouthwatering journey - tune in now!
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The Department of Foreign Affairs brings you a four-part video series entitled “𝗖𝗿𝗼𝘀𝘀𝗶𝗻𝗴 𝗕𝗼𝗿𝗱𝗲𝗿𝘀” where culinary traditions merge and flavors unite. The series aims to highlight commonality in gastronomy of the Philippines and Spain, the Philippines and India, the Philippines and Malaysia, and the Philippines and Colombia to celebrate and strengthen bilateral ties.
Watch as renowned Filipino chefs come together with chefs and experts from these four (4) countries in showcasing their skills, recipes, and cultural heritage to create similar dishes that are bursting with flavors. Engage in mouthwatering discussions, reminisce and share your favorite food moments, and connect with fellow food enthusiasts. Experience the thrill of culinary creativity as boundaries dissolve and taste knows no borders.
#CrossingBorders
#CulturalDiplomacy
#DFAForgingAhead
#CulturalDiplomacy
#DFAForgingAhead
Chef Claude Tayag, Chef JP Anglo and FEATR... renowned chef, restaurateur, artist and vlogger! 👊💜
There are artsans in every region of the Philippines we can learn . Thnks chef JP for featuring the local culinary masters . ❤
Thank you for the short version on the Philippines rich history !
Thank you gentlemen for sharing a new technique our Filipino dish in a flavorful taste adapting to a local availability
Happy to see Chef JP Anglo here 🙂
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....
Thank you po Chef JP!!😍🙌
Chef Claude is such a delight.
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😞
Uniting the world through food. Love it❤❤❤
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😂😂😂
True. When it comes to taste, we have our preferences.
Aminin na natin. Hindi malasa ang gusto ng mga Tagalog. Mas gusto nila yung i-sasawsaw pa. Ako ay isang Bisaya at karaniwan sa aming mga Bisaya ay gustong may alat ang lasa ng pagkain.
Muchas gracias amigos mabuhay !
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.
Nice series from DFA! And thanks, Chef JP!
Es bueno ver el intercambio cultural entre Filipinas y España.
Wow! Tayag x Anglo convo is ❤️🔥
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.
Chef JP! 🔥
I think it is both paella of spain and brinji of India. But I will not be surprised if we have been doing Brinji and then added some elements of Paella.
Love the cinematography a lot
Oo nga naman, adobo is in our hearts
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😂😂😂
@chefjp bravo!
Ang galing nilang dalawa gumawa ng bringhe 👏
¡Muy fenomenal!
Bringhe is not a derivative of Spanish paella but a Filipino version of the Indian dish brinji.
I think both.
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.
Filipinos for me one of the best nation in d world
🎉❤great mixture great attitude n culture😊
How I missed biringhe 😭 Kapag nakauwi ako sa pinas magpapakasawa ako sa biringhe 💖🇵🇭
Subs and thumbs up from Massachusetts
mucho gusto!
the culinary capital of the phillippines,BULACAN sarap ng pagkain dto.
Nice one Featr.
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 !
More Philippines History from the past before the spaniards occupation.
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"
Fernão Magalhães was his real name since he is Portuguese.
❤️🇵🇭💙🇪🇸
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)
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"?
@@marjunmarcelocristobal2678 maybe 'izquierda' or 'a la izquierda' or some other form
Mali po Derecha is Right derecho is Straight ahead different meaning po I asked a Spanish Native differences baka po ma misinform kayo
@@reboltv4246 Kaso hindi naman natin ginagamit yang 'derecha' bilang katumbas ng 'kanan' dito sa Pinas, so you're effectively calling an entire country misinformed. Karaniwang ginagamit ng Pinoy yang derecha/derechahan bilang katumbas/pamalit sa 'direkta/direktahan/tahasan' / atbp, instead of using it for movement/direction. Both the video and my comment pointed out that some deviation/modification ended up happening so I don't know what led you to expect it to mean exactly the same to a native Spanish speaker to begin with.
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!
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
So as america
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.
though I think birenhe is just poor mans/localized version of spanish arroz a la valenciana/paella.
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.
how about using "japanese" rice or upland rice (bilog), or "thai" jasmine rice. instead of half-half (hald regular rice & half malagkit).
17:34 it’s like Tahdig in Persian. Soccarat.
We call that Arroz Valenciana, and I'm from Panay Island :)
bringhe ..sa nueva ecija base ingredients is adobo mixed of pork and chicken….the rest are almost the same…
iba to proud ilonggo laskugay yah
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.
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.
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
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.
Hey JP,
Pampanga cuisine is original kapangpangan. Specially bringhe spain picked up from us, bringhe has rice spain don't ear rice.
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.
Agree on this
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.
I guess, the magic word should not be "standadise" but "categorise" differentiating traditional/orriginal vs regional variations. With original being vinegar and salt only as its key ingredients.
🫡❤️
we're logically no different from mexico💪💪💪💪💪💪
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.
Jp, get your facts straight
Wdym