ASIAN STYLE PASTA Ingredients: ½ kg spaghetti pasta, cooked 1 whole bangus filet, cubed 6 pcs shiitake mushrooms, sliced 1 small white onion, finely chopped 4 garlic cloves, minced ½ cup peanuts, unsalted spring onions, chopped peanut oil (for sauteing) pasta water (as needed) salt and pepper (to taste) For the pasta sauce: ¼ cup oyster sauce ¼ cup chicken stock 2 tbsp char siu sauce 1 tsp chili garlic sauce 1 tbsp brown sugar 2 tbsp sesame oil Procedure: 1. Season your bangus with salt and pepper and fry it to perfection. Set it aside to cool down before cutting it into 1” cubes. 2. In a separate bowl, combine all sauce ingredients together. 3. In a wok, add peanut oil and saute the aromatics. 4. Add the mushrooms and saute slightly before adding back your cubed bangus. 5. Add in the sauce and your cooked pasta and stir fry for another minute. 6. Mix in the peanuts until pasta is fully coated. If the pasta seems dry, you can add in some pasta water. 7. Garnish your pasta with spring onions and serve! Makes 4-6 servings. BANGUS ARAYES Ingredients: 300 grams of ground pork 300 grams of steamed and shredded bangus ½ white onion (grated and drained) ½ red onion minced 1/4 cup parsley(chopped) 1/4 cup cilantro(chopped) siling labuyo chopped 3 cloves garlic(grated) 2 tbsp minced ginger 1 tsp smoked paprika 1 tbsp of mayonnaise 1/2 tsp cumin 1/4 tsp cinnamon 1 tsp salt 1 tsp black pepper 1 tbsp olive oil 4-5 pitas olive oil for cooking Sauce 1/2 cup greek yogurt 2 tbsp parsley(chopped) 2 tbsp cilantro(chopped) 2 tbsp lemon juice 1/4 cup tahini salt and pepper to taste 2 cloves garlic (grated) 1 tbsp olive oil sinamak Procedure: 1. Grate onion and squeeze out liquid using a clean kitchen towel. 2. Combine onion, grated garlic, parsley, cilantro, spices, and olive oil in a bowl. 3. Thoroughly incorporate mixture with pork and bangus. 4. Cut pita in half, stuff with mix and drizzle generously with olive oil. 5. Heat a heavy bottom pan on medium heat and sear arayes meat side down for 1-2 minutes until it gets a nice crust then toast on the pita sides until golden brown and crisp. 6. Place in an oven set at 350°F until cooked through (10-15 minutes). Meat should register around 155°F. 7. Make sauce by combining all ingredients making sure to adjust for personal taste. 8. Serve arayes with sauce and enjoy. CRISPY BANGUS DINUGUAN Ingredients: 1 kilo Bangus, Cut to Medium Squares 1 cup cornstarch ½ cup flour 500 ml vegetable oil Sauce: 800 grams pork blood 100 ml, coconut Vinegar ½ cup red onions, minced ¼ cup garlic, minced 1 stalk lemongrass, crushed 4 green chillies, whole 2 bird’s eye chillies, minced 1 bay leaf 1 tsp fish sauce 1 tsp black pepper Garnish: 3 ready made puto 1 tbsp fish crackers 1 tbsp spring onions, thinly sliced 1 tbsp crispy garlic 1 tbsp pickled onions
Procedure: 1. Cut the bangus, season wit salt and pepper set aside 2. Coat in cornstarch and flour mixture then fry, set aside then allow to cool 3. Make the blood sauce by sauteing all aromats together, then slowly combining the blood and vinegar little by little to avoid instant coagulation 4. Fry off your bangus again at a higher heat to achieve a really crispy texture 5. After frying immediately add in bangus to the blood sauce and let infuse for about 3 minutes 6. Serve with all the garnish bits on the side. Kind of like a make your own bit 7. Best eaten with puto. Makes about 3 servings. SPANISH STYLE BANGUS Ingredients: 1 pc large boneless bangus, sliced into fillet 1 tsp salt 3 tbsp cooking oil (for frying) 2 heads garlic, cloves whole, peeled 1 medium carrot, peeled, sliced into florets 5 pcs dried bay leaves 1 tbsp whole peppercorn ½ cup green olives ½ cup pickled cucumber, sliced 6 pcs red chilis, whole 1 tbsp salt (to taste) 2 tbsp oyster sauce 4 tbsp vinegar 2 cups olive oil 2 cups water Procedure: 1. Season the bangus with salt and set aside. 2. In a pan, heat cooking oil over medium heat. Add the bangus, skin side down, and cook for about 3-4 minutes until the skin is crispy and golden brown. Flip and cook for another 2-3 minutes until done. Remove from the pan and set aside. 3. In a deep skillet, layer the sliced carrots and garlic at the bottom. Place the bangus on top. 4. Add a layer of bay leaves, peppercorns, green olives, pickled cucumber, and chilis on top. 5. Season with salt, then add in oyster sauce and vinegar. Pour the olive oil and water until everything is covered. Simmer for 30-40 minutes until the water evaporates. 6. Transfer the cooked Spanish-style bangus to a serving plate. Enjoy! Makes 4-6 servings.
Sir Ewan I'm a big fan of yours.i love watching your vlogs featuring different cuisine /recipes from different cultures and places. I wish you can organize a cook off challenge kahit paminsan minsan or kahit once a year. I'm sure marami po ang sasali. Thank you and more power po
I love all your bangus recipe. As a bicolana, I would like to suggest to add some coconut milk to your dinuguan sauce and i'm sure you will gonna love it☺️😊
Tis raining and when there's a storm, the fish pens overflow at laguna de bay and cavite. That was the 70s and 80s. No idea how the fisher folks avoid this now. We buy by banyera and the ladies in the family will get their tyani to remove tinik. Fave bangus dish then and now are the classic relyeno, fish shanghai, fish meatballs, fish patties and fish embutido. Makes me hungry. Will try some of your dishes. Chef martin's looks yummy. My burong isda ako dito. Must try. Reminds me of his tinapa recipe too.
btw the last dish - bangus tocino- is how we cook homemade sardinas but using pressure cooker. I think what was lacking in the recipe was pickles. We use salinyasi fish or small cut bangus (removed head). I was surprised with this recipe. Love it!
I’m not sure but I just thought that they were the chosen applicants when Erwan/Featr posted on their socials that they are looking for aspiring cooks-congrats sa inyo😊. I really wanted to apply at that time because I’ve been a self proclaimed chef in our family (i think cooking runs in our blood) what held me back is that, can I really leave my corporate life over cooking which what i am very passionate about? Clearly I can’t or maybe im scared. So here i am telling my partner that in my mind, in my own world, i am with them cooking and im an employee or one of the chefs in this video. Can’t wait to see more of your videos❤
Hi, Erwan. I love watching your vlog. I cooked the Spanish style bangus for our lunch today. It's perfect, yummy! My husband loved it. I will cook it again.
Bangus is one of my favorite fishes & I was wondering how to present it in a different way to my family who is moving back tot he Philippines. This was inspiring for me! I may try something similar to one or two of those presented, & I have a few ideas of my own. Chef Martin's & the Spanish style one floored me.
man you came out swinging! Martin talking about Creamy Poached Bangus with Creamy Buro. You had me at buro. Seth's Tinapang Bangus Spread Toast looks awesome Trish's Asian Style Pasta a recipe and a kitchen hack in one hahaha Erwan's Bangus Arayes seemed so good and then he had to add the cilantro hahaha It's a me problem because I am in that minority that has taste buds that makes cilantro taste like soap but I know people who love cilantro so no hate to them. Sam's Crispy Bangus Dinuguan. An interesting dish and I like the positive criticism given by Martin and Erwan. Nica's Spanish Style Bangus looks simple but as Erwan said is a technical dish. The addition of oyster sauce though. This is why l like watching these kinds of shows because you never know what would click and make sense and makes you want to try it out. Hands down it was Martin's Bangus with Buro and mustasa! but then I'm a bit biased because I love buro hahaha! Awesome to see new chefs and looking forward to their segments. I hope Abi drops by at times. The other one well not really hahaha. Matter of preference.
Congrats on this fun episode. Love the new cooks! I want to know: Did you guys use fresh deboned bangus from the palengke or the frozen supermarket deboned bangus? I find that the ones from the market are not always completely deboned. Sadly, the large frozen deboned bangus are imported out of our country and we're left with the medium ones.
Watching while cooking my own recipe of bangus . I want to copy ur style.recipes but, for now i refuse and just continue my own version.just bcoz that was so new to my knowledge.But 4sure i can do these.jusr bcoz u shared the recipes. I have to practice this. Erwans recipe was so.complicated.to me esp i dont have an oven
Not sure if it’s a dish that originated from Bulacan but we call it “Tosyo/Tochong Bangus”. It’s a bangus dish with tahure and vinegar. Others will fry the bangus and add some tausi in the sauce but in our household, we no longer fry it and we also don’t add tausi but we do incorporate salted egg. 😊
Bangus diniguan - that sounds intriguing. Did Erwann skip baking the arayes in the oven? Even if it's seared the pork in the filling might still be raw.
ASIAN STYLE PASTA
Ingredients:
½ kg spaghetti pasta, cooked
1 whole bangus filet, cubed
6 pcs shiitake mushrooms, sliced
1 small white onion, finely chopped
4 garlic cloves, minced
½ cup peanuts, unsalted
spring onions, chopped
peanut oil (for sauteing)
pasta water (as needed)
salt and pepper (to taste)
For the pasta sauce:
¼ cup oyster sauce
¼ cup chicken stock
2 tbsp char siu sauce
1 tsp chili garlic sauce
1 tbsp brown sugar
2 tbsp sesame oil
Procedure:
1. Season your bangus with salt and pepper and fry it to perfection. Set it aside to cool down before cutting it into 1” cubes.
2. In a separate bowl, combine all sauce ingredients together.
3. In a wok, add peanut oil and saute the aromatics.
4. Add the mushrooms and saute slightly before adding back your cubed bangus.
5. Add in the sauce and your cooked pasta and stir fry for another minute.
6. Mix in the peanuts until pasta is fully coated. If the pasta seems dry, you can add in some pasta water.
7. Garnish your pasta with spring onions and serve! Makes 4-6 servings.
BANGUS ARAYES
Ingredients:
300 grams of ground pork
300 grams of steamed and shredded bangus
½ white onion (grated and drained)
½ red onion minced
1/4 cup parsley(chopped)
1/4 cup cilantro(chopped)
siling labuyo chopped
3 cloves garlic(grated)
2 tbsp minced ginger
1 tsp smoked paprika
1 tbsp of mayonnaise
1/2 tsp cumin
1/4 tsp cinnamon
1 tsp salt
1 tsp black pepper
1 tbsp olive oil
4-5 pitas
olive oil for cooking
Sauce
1/2 cup greek yogurt
2 tbsp parsley(chopped)
2 tbsp cilantro(chopped)
2 tbsp lemon juice
1/4 cup tahini
salt and pepper to taste
2 cloves garlic (grated)
1 tbsp olive oil
sinamak
Procedure:
1. Grate onion and squeeze out liquid using a clean kitchen towel.
2. Combine onion, grated garlic, parsley, cilantro, spices, and olive oil in a bowl.
3. Thoroughly incorporate mixture with pork and bangus.
4. Cut pita in half, stuff with mix and drizzle generously with olive oil.
5. Heat a heavy bottom pan on medium heat and sear arayes meat side down for 1-2 minutes until it gets a nice crust then toast on the pita sides until golden brown and crisp.
6. Place in an oven set at 350°F until cooked through (10-15 minutes). Meat should register around 155°F.
7. Make sauce by combining all ingredients making sure to adjust for personal taste.
8. Serve arayes with sauce and enjoy.
CRISPY BANGUS DINUGUAN
Ingredients:
1 kilo Bangus, Cut to Medium Squares
1 cup cornstarch
½ cup flour
500 ml vegetable oil
Sauce:
800 grams pork blood
100 ml, coconut Vinegar
½ cup red onions, minced
¼ cup garlic, minced
1 stalk lemongrass, crushed
4 green chillies, whole
2 bird’s eye chillies, minced
1 bay leaf
1 tsp fish sauce
1 tsp black pepper
Garnish:
3 ready made puto
1 tbsp fish crackers
1 tbsp spring onions, thinly sliced
1 tbsp crispy garlic
1 tbsp pickled onions
Procedure:
1. Cut the bangus, season wit salt and pepper set aside
2. Coat in cornstarch and flour mixture then fry, set aside then allow to cool
3. Make the blood sauce by sauteing all aromats together, then slowly combining the blood and vinegar little by little to avoid instant coagulation
4. Fry off your bangus again at a higher heat to achieve a really crispy texture
5. After frying immediately add in bangus to the blood sauce and let infuse for about 3 minutes
6. Serve with all the garnish bits on the side. Kind of like a make your own bit
7. Best eaten with puto. Makes about 3 servings.
SPANISH STYLE BANGUS
Ingredients:
1 pc large boneless bangus, sliced into fillet
1 tsp salt
3 tbsp cooking oil (for frying)
2 heads garlic, cloves whole, peeled
1 medium carrot, peeled, sliced into florets
5 pcs dried bay leaves
1 tbsp whole peppercorn
½ cup green olives
½ cup pickled cucumber, sliced
6 pcs red chilis, whole
1 tbsp salt (to taste)
2 tbsp oyster sauce
4 tbsp vinegar
2 cups olive oil
2 cups water
Procedure:
1. Season the bangus with salt and set aside.
2. In a pan, heat cooking oil over medium heat. Add the bangus, skin side down, and cook for about 3-4 minutes until the skin is crispy and golden brown. Flip and cook for another 2-3 minutes until done. Remove from the pan and set aside.
3. In a deep skillet, layer the sliced carrots and garlic at the bottom. Place the bangus on top.
4. Add a layer of bay leaves, peppercorns, green olives, pickled cucumber, and chilis on top.
5. Season with salt, then add in oyster sauce and vinegar. Pour the olive oil and water until everything is covered. Simmer for 30-40 minutes until the water evaporates.
6. Transfer the cooked Spanish-style bangus to a serving plate. Enjoy! Makes 4-6 servings.
Sir Ewan I'm a big fan of yours.i love watching your vlogs featuring different cuisine /recipes from different cultures and places. I wish you can organize a cook off challenge kahit paminsan minsan or kahit once a year. I'm sure marami po ang sasali. Thank you and more power po
*Sir Erwan
I love all your bangus recipe.
As a bicolana, I would like to suggest to add some coconut milk to your dinuguan sauce and i'm sure you will gonna love it☺️😊
@@elenitabelen1512
Touch move
Salamat Thank you, Bangus on different level, excitingly delicious yum yum yum❤
Tis raining and when there's a storm, the fish pens overflow at laguna de bay and cavite. That was the 70s and 80s. No idea how the fisher folks avoid this now. We buy by banyera and the ladies in the family will get their tyani to remove tinik. Fave bangus dish then and now are the classic relyeno, fish shanghai, fish meatballs, fish patties and fish embutido. Makes me hungry. Will try some of your dishes. Chef martin's looks yummy. My burong isda ako dito. Must try. Reminds me of his tinapa recipe too.
Many thanks!
btw the last dish - bangus tocino- is how we cook homemade sardinas but using pressure cooker. I think what was lacking in the recipe was pickles. We use salinyasi fish or small cut bangus (removed head). I was surprised with this recipe. Love it!
Dapat ito tlagang FEATR nanalo ng awards e
I’m not sure but I just thought that they were the chosen applicants when Erwan/Featr posted on their socials that they are looking for aspiring cooks-congrats sa inyo😊. I really wanted to apply at that time because I’ve been a self proclaimed chef in our family (i think cooking runs in our blood) what held me back is that, can I really leave my corporate life over cooking which what i am very passionate about? Clearly I can’t or maybe im scared. So here i am telling my partner that in my mind, in my own world, i am with them cooking and im an employee or one of the chefs in this video. Can’t wait to see more of your videos❤
Next time! Never stop cooking!
I liked this episode… more please..
Hi, Erwan. I love watching your vlog. I cooked the Spanish style bangus for our lunch today. It's perfect, yummy! My husband loved it. I will cook it again.
That's great! Thank you for watching!!
the reason why i subscribe FEATR. love you all!
Loving the team and its aura.
Awww, thanks! More new content to come! 🤙🤙
ang saya ng kulitan! More content like this please. I am seriously missing home and watching this makes the homesickness a bit better.
Bangus is one of my favorite fishes & I was wondering how to present it in a different way to my family who is moving back tot he Philippines. This was inspiring for me! I may try something similar to one or two of those presented, & I have a few ideas of my own. Chef Martin's & the Spanish style one floored me.
man you came out swinging! Martin talking about Creamy Poached Bangus with Creamy Buro. You had me at buro.
Seth's Tinapang Bangus Spread Toast looks awesome
Trish's Asian Style Pasta a recipe and a kitchen hack in one hahaha
Erwan's Bangus Arayes seemed so good and then he had to add the cilantro hahaha It's a me problem because I am in that minority that has taste buds that makes cilantro taste like soap but I know people who love cilantro so no hate to them.
Sam's Crispy Bangus Dinuguan. An interesting dish and I like the positive criticism given by Martin and Erwan.
Nica's Spanish Style Bangus looks simple but as Erwan said is a technical dish. The addition of oyster sauce though. This is why l like watching these kinds of shows because you never know what would click and make sense and makes you want to try it out.
Hands down it was Martin's Bangus with Buro and mustasa! but then I'm a bit biased because I love buro hahaha!
Awesome to see new chefs and looking forward to their segments. I hope Abi drops by at times. The other one well not really hahaha. Matter of preference.
Hala!!! Magaya nga yung spanish style!
LOVE THE NEW CONTENT!!! MORE PLEASSSEEEE!!!
Hi guys! My mom makes bangus tocino and my dad makes longganisa made of bangus!! 😄😄
great episode! I also loved the fresh faces from FEATR😊 more contents like this pleaseee
Very interesting
cooking Bangus in a new twist ... Looking forward to cooking this type of recipe...🙏❤️👍
Kitchen Cred on the line! Master Chef - Featr Ed!
I love how you guys have so much fun and teasing each other. Love love watching you guys traditionally I love pinamalhan nga bangrus 😂 then e prito.
Ang cute ng pagka-clumsy ni trishh. 😍😆
Huhuhu
I so so love this one!!! Especially this GURL TRISH!!!❤❤❤
I love the camaraderie ❤
the asian style pasta looks so goooodddd
Pwede mag apply, not a chef pero mahilig magluto 🥹
Fun video. Mis Occ represent!
Watching this while eating Paksiw na Bangus for lunch 😊
Love the Bisaya and Dumaguete representation!
ang cucute ng mga ladies sir erwan hahaha ♥
anyway, ilove watching your content sir. keep it up FEATR
I love these new people more cooking challenges please
Candy Cutie ‘05 is iconic HAHAHAHAAHAHA
so lovely seeing you people together.
Chef Martin is just.... *chef's kiss*
Hmm thank u for the recipes. Magaya nga. Meron jumbo bangus dto na mag Isang taon na sa freezer😂
The real pinoy taste still a winner for me the Spanish bangos recipe looks delicious 😊
Okay guys... Trish is my new FEATR crush... the old one being Chef Martin.
I looooove Trish!!!!
Super fun episode! Really enjoyed it. Erwan seems like a cool and chill boss! I miss seeing Abby (lumpia Queen) on FEATR.
I really love your Vlog, Erwan.❤Very inspiring bangus dishes. No more sinigang or paksiw for a while.😂
Another feel good episode 😊😊😊
Congrats on this fun episode. Love the new cooks! I want to know: Did you guys use fresh deboned bangus from the palengke or the frozen supermarket deboned bangus? I find that the ones from the market are not always completely deboned. Sadly, the large frozen deboned bangus are imported out of our country and we're left with the medium ones.
Omggg! From Ozamiz City!
I lovedthe poached bangus with burong kanin the most. All-pinoy ang ingredients.
I'm loving seth's energy!! hahah his profile though!
omg i love everyone and everything about this video!
I loved all the recipes. Can you provide a hard copy so I can prepare and cook these? Thanks.
Watching while cooking my own recipe of bangus . I want to copy ur style.recipes but, for now i refuse and just continue my own version.just bcoz that was so new to my knowledge.But 4sure i can do these.jusr bcoz u shared the recipes. I have to practice this. Erwans recipe was so.complicated.to me esp i dont have an oven
YAY! THANK YOU SO MUCH EYYYY🤙🤙🤙
Please do Silog meals next. I want to see what everyone chooses and how they make their fried rice!
Glad to see Dumaguete's Big Poppa here in FEATR. Finally!! 🎉
ive been missing this kind of content on featr❤ really enjoyed it😊
Adobong bangus with kamatis is one of my favorite bangus recipe.
Love this content
More of this please. ❤❤❤
Wow thank you for this! Been thinking of other recipes for bangus this surely is spot on!😊
I want to.try the pasta and the spanish style.❤
Sayaaaa. Pero parang mas kabado sila chef sa pag taste test hahaha. "Kailangan maganda ang subo" HAHA
MORE SETH VIDEOS PLS! he’s such a cutie 🥹
Nica! ❤ Ozamiz represent! 💪🏼
This is so nice. New takes on bangus. Easy to follow recipes.
Thank you so much 🙂
gusto ko itry yung spanish bangus…
Gusto ko tuloy ng bangus
Love all the ideas! Would try them sorry except for dinuguan😅 I just don’t do dinuguan ha ha
Yayy!! Love this kind of content!
Always a fan
i’ll go to whole foods later, have to buy ingredients for that bangus spanish style✅🫶
I love their banter
Ang cute ni trish 😍😍😍
Ang cool ni Boss Erwan haha!
Ala Sinigang na nga Lang. Apaka social Naman neto
Not sure if it’s a dish that originated from Bulacan but we call it “Tosyo/Tochong Bangus”. It’s a bangus dish with tahure and vinegar. Others will fry the bangus and add some tausi in the sauce but in our household, we no longer fry it and we also don’t add tausi but we do incorporate salted egg. 😊
bias ko na si Trish hahahaha
new crush unlocked: Trish haha
I wanna try all of them.
Love the asian pasta girl. Very relatable. Not intimidating.
Bangus diniguan - that sounds intriguing. Did Erwann skip baking the arayes in the oven? Even if it's seared the pork in the filling might still be raw.
Love this episode
BANGUS RECIPE EEEYYY!!! 🥰🤙
I love the content.
Great new cooks. Fun content.
i love this Channel.
Carl Linnaeus Anderson Cooper Both Are Geminis ♊.
Love this episode!
I like to try the bangus dinuguan..
Bangbus 6 Ways 🧡🖤
Gonna try Erwan's recipe 😋
Please do! Enjoy!
Kabado si Ate haha
love this!
candy cutie '05 🤭
pwede rin siomai or dumpling filling yung kay Erwan right?
SO CUUUUTE
Notice me chef martin. 😘
Nice Trisha!
underated ulam : Fish Steak Tinapang Bangus
"I'm just happy to be here"
Nicaaa 😄😄
sarap tingnan yung may dinuguan! masarap kaya siya in irl?
is the guy who did the smoked tinapa a chef as well? does he have a youtube account? he did great in explaining...
After poaching the bangus, then it was dipped in an ice bath. Am curious where the flavor went? Asking for a friend.
that's why it was poached in a strong-flavored liquid. Ice bath to stop the cooking and keep the texture of perfectly poached fish.
Love you trish
❤️Bangus😋👏👏👏💙🇵🇭🇵🇭🇵🇭
hahahaha bakit naman Candy Cutie '05 si Erwan hahahahhahah nilaro nyo na naman boss nyo 😂😂