I just love how Anne’s eyes are glistening when she’s talking to her daughter 🥺 Her eyes really speak how much she loves her daughter ❣️ What a proud mom 🥰
The way anne looks at baby dahlia is so comforting (8:01). I know she'll be a great mom. The way erwan whispers, dahlia quiet on the set is very much warm (7:48). I know you'll both be great parents
I’m not a Filipina, and honestly I couldn’t cook to save my life🙈, but once I stumbled across your video randomly and now I watch all of your videos religiously. They made me realise that cooking isn’t that hard and boring. Not only have I been inspired to finally pursue cooking but your energy is so infectious it kind of motivates and makes me wanna be as focused and dedicated towards my ambitions as you are. Love from India♥️
I’m a fan of Jollibee Spaghetti, that’s why I tried sooo hard to achieve it. Haha. I got a recipe that you might want to try, instead of putting evaporated milk, try All Purpose Cream from Nestle 🤣 and Del Monte Spaghetti Sauce Filipino Style. If they’re looking for much sweeter spaghetti. Salt, pepper and sugar to taste 😋🤣 Someone told me it tastes like Jollibee’s 🤣
I use the UFC Sweet Filipino Style haha. I wonder if it's similar. I'll try the Del Monte next time. I add all purpose cream too and quickmelt cheese. I add some cayenne pepper coz I always think Jollibee spaghetti has a little bite to it that's almost unnoticeable. I also just prefer everything a little bit spicy haha
@@monicafrancescacortes119 masarap talaga burger steak sa jollibee, basta dine in. pero kapag hamburger, madami nang tatalo sa jollibee. wala din naman kasing gaanong competition ang burger steak ng jollibee, kung may restaurant man na nagseserve nito usually meh/nothing special/sakto lang sa panlasa. pero funny nga kasi endorser haha, napatawa din ako.
Wow i remember when i was a kid i only eat jollibee once a year. Because my parents can't afford to buy jollibee. Then when I grow up got a job I always eat jollibee.☺😊
Is the pressure to cook better much higher when Anne is the "judge" in your vid than say Nico & Solenn? 😊 The mother in law is missing boracay,next vid how to make boracay?😜
Well, just a nice touch that she definitely enjoys Jollibee (other endorsers just endorse their product but don't really enjoy using/consuming those products off cam) 😁
Maybe it is a problem with market in Indonesia. Maybe a place like Bali could be easier as baboy or pork is accepted. The rest of the country might not be so easy for item like spaghetti as the meat and hotdog may contain babi.
My Girlfriend told me that they put Mang Tomas or Lechon sauce or liver sauce whatever in the spaghetti sauce, I ask her where did she learn that she says it's from a friend who knows someone that works at Jollibee lol
6:47 I saw That The Chicken has Sort of Blood In it. I preffer that Before You Fry it, Make Some Tiny Holes In it Using a fork. Because It will evenly cook the Chicken inside and Outside, and so that the blood does not Go outside.
A lot of people say A way to a man’s heart is through his stomach but in your situation seems to be like a way to a woman’s heart is through her stomach 😍😍 Ako lang ba yung nakatitig lang talaga sa bibig niya habang nagsasalita siya ❤️❤️❤️
I know you cooked that chicken as crispy as it was, but Jollibee's Chickenjoy has a highest maximum shelf life of 30 minutes only after it was lifted up from the fryer ..When it exceeds in 30mins. It's already not recommendable to sell out to the costumers. Its Jollibees secret
Definitely jo-bee vibe, with everything I love in the menu! I also learned things which I need to incorporate in my cooking journey. So glad to be here again. I will be coming back for more!
Tf do you mean it doesn't look like jollibee? Its literally just chicken, rice, burger steak and spaghetti haha you put those things in one of those jollibee containers and it'll look like the real thing
I actually agree. Most of it looks paler than what I get at Jolibee. Maybe he could put a little bit of soy sauce in the burger steak sauce to make it a bit darker. Probably Jolibee puts some red coloring in their spaghetti sauce to make it redder and maybe more appetizing.
Just some thoughts/suggestions re: Anne’s comment about the chicken not being as crispy as the original. Maybe let the chicken rest about 30 minutes or so after coating with flour before frying. This will make the flour absorb more of the moisture and hopefully result in crisper crust. Also your viewers said they used to fry the chicken at 120 centigrade BUT they were using a Henny Penny industrial pressure fryer. At home perhaps adjust the oil temperature ( slightly higher 140 centigrade perhaps) while constantly monitoring the temperature as more chicken is added.
I tried your “chicken joy” recipe and I exactly followed your measurement, it turns out too salty. To compare it’s taste to Jollibee’s chicken joy, hmmm nah it’s not.
New subscriber here! Oh I miss Jollibee, our store here in Edmonton was recently closed due to distancing issues 🙁 But thanks for sharing these recipes, the kids will definitely love it! ♥️
He forgot to add grated carrots on the spagehetti to make it sweeter close to Joy Spaghetti. Those are the orange thingy you see when you look close to the store made spaghetti. 🤤
I’ve never been this early to a video. I miss Chicken Joy. We bought Jollibee Chicken in a supermarket and it was very disappointing even though we cooked it as instructed. The Mang Inasal chicken is way better.
I think I've been away from youtube too long. This is the first time I saw Anne after having a baby omg like I don't care what she's saying I'm just 😳 what a beautiful Momma! ❤ P.S. ofc no one could top Jollibee 😏
Hahahahaha Anne is really honest to her tastebuds hahahaha jayebeee still yummy for sure in her heart she appreciated her hubby and how lucky she is especially Dahlia coming to their life.. God bless you all. Go positive vibes.. 🥰🙏🏻
it must have been so cool having a lifetime partner like kuya erwan. imagine having love, friendship and cook at the same time. you couldn't wish for more, period.
