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WELCOME. My name is Jeanelle, and I'm here to share with you delicious foods from around the world. My foundation is in Filipino food, and my favorite thing to do is to introduce someone to their NEW favorite dish!
There's no hard line between dishes from different cultures; there's a common thread between foods from all areas of the world. No such thing as “authentic” food either. If it's made with good intentions and tastes AMAZING, I'm all for it!!
I also love to travel to explore food from other cultures to learn about food history and how it show up in our world today. Thanks for watching!
Dinuguan is my favorite!!!! I absolutely love it. MY FAVORITE one is made by Goldilocks but there's no more Goldilocks around LA. ☹️☹️☹️☹️ My mom used to make a really really good one but she stopped using intestines when she was older because she didn't want to have to the cleaning. I need to learn how to make it myself. My absolute favorite Filipino food is Sinigang. But my second is Dinuguan. But I like it a little spicy. Makes it taste sooo much better!!!!!
My mom would make caldo de pollo (healthier and cheaper than beef bones) which is just tons of veggies in the chicken broth. Super filling and delicious, especially with lots of lime juice 😋
Ampalaya white version .Cook it with egg or add it in lakbet you can make it also like enselada just put vinegar ,tomato,onions ,sugar optional and put alittle blackpepper and salt
You can often get it in certain ethnic markets (Asian, most likely), sometimes in the fresh butcher's case, but most often in the frozen meats section.
I personally like it crispy throughout. You can buy them like that as well. Dollop of thick whipped cream in the center, but then as much fresh fruit as you can physically fit on. Include some that are more tart as well to balance the sweetness. Eton mess is good too
We always used unsweetened whipped cream with them, as well as fruit. Otherwise it is too sweet. And I'm not sure you'd get the full effect in miniature. It's best when you get that perfect centre thar comes with a larger pavlova.
Can you imagine how crazy it would be if we DIDNT eat blood??? It would be such an insane waste of a nutritious resource! Its no wonder there are so many cuisines that incorporate blood :)
Kind of reminds me how there's a lot of people who don't really like liver, and I mainly eat chicken liver whenever my mom cooks it, either boiling or frying it. But people look at me like I'm crazy when I say I like it 😭 probably the same with chicken gizzards- but omg there's a place that sells fried chicken gizzards and I always get it with some white gravy to dip them in, it's soooo good 😭 damn now I wanna go by there-
I don't know if that's a regional variation, but I've never heard of people using coconut milk. In my family we use vinegar, chilis, and lemon grass, alomg with bay leaves.
Gideon is from Bicol and that's how they do their Dinuguan, with coconut milk ❤ meanwhile in the northern Tagalog region they use tamarind leaves as souring agent. And in our place the Southern Tagalog that's where we usually use vinegar. Gotta love regional diversity ❤
