#MRBULBUL #ILOVEPINAKBET #HEALTHYFILIPINOFOOD Business or collaboration suggestion : k071544@gmail.com Facebook : / misterbulbul Instagram : / mrbulbul_official Join this channel to get access to perks: / @mrbulbul
I've met so many Korean people, I think your the most humble and a good guy...maybe your wife teaching you how to appreciate Filipino culture...God bless you and your family Mr.bulbul...
It's okay, Mr. BulBul, even if they don't wanna collab because of your YT name. You're the antithesis of K-drama stars! You are as real as it gets! Idol!
I just love the simplicity and authenticity of Mr and Mrs Bulbul. Please continue inspiring us. This is not just for Filipinos and Koreans, this is for the whole world to see how living with each other can be simple yet very happy.
The moment he mentioned about not being offered by govt tourism agency for promotional video on cooking just because of the name of his RU-vid channel, I laugh so hard😅
This is my favorite type of Pakbet (pinakbet Tagalog). My father is an Ilocano from Pangasinan and cooks pinakbet (Ilocano) with a little too much salt and bagoong, uses sweet potato instead of Kalabasa, and vegetables in their native variety which is way bitter than normal. Like, he uses round green eggplants and small ampalaya. What I like about his Pinakbet ilocano is the pork, which he prepares like Pinakupsan/Bagnet. On the other hand, my mother is Bisaya and prepares pinakbet with soysauce and lots of kalabasa. Between the two regional variations of the recipe, I find Pinakbet Tagalog to fall in between. Just enough fishy, salty taste with Kalabasa, my favorite vegetable. :)
sylvia and jessica saying "tagay hanggang mamatay" while drinking and now you are talking about them while cooking hahaha Im sensing a Drinking and Eating Collab!!! with sylvia and jessica ! Let's make it happen Mr. Bulbul!
the moment the caption says pinakbet, I clicked the like button. There is other way to cook it the original ilocano way. In north of luzon, ilocanos usually just boil it with bagoong fish paste not the tagalog version of bagoong shrimp paste. We just put all the vegetables the hard ones first,,and we put a fried fish or grilled fish usually a milkfish or shrimps.The vegetables vary, we usually use pumpkin flower, lima beans(patani), bataw (hyacinth bean), taro (gabi), pallang(winged bean), singkamas fruit(jicama), and alukon(flowerettes), You need to use tomatoes too
The vinegar dip sauce is meant for the separate fried fish and steamed rice--not the pinakbet! :-) Also, minced ginger and garlic, diced onion bulb and tomatoes are the "most basic" of the many vegetable ingredients of a real Ilocano pinakbet. The more colorful and many more variety the vegetables are, the better and yummier. Also, it is possible to cook pinakbet without any meat. Plus, the bagoong you should use is the Ilocano monamon bagoong--not the pink shrimp paste. That's how I could tell that your wife is not Ilocano. FYI, pinakbet is originally a dish from Northern Philippines. But it was nice to see you, a Korean, crave and cook our popular Filipino dish. :-) ;-)
I love it, each culture has influenced each other with food and everything. This is how you erase all the unsubstantiated hate in the world. learning from each other.
That looks yummy, Mr. Bul. I will add more green leafy veges of himbabao (birch flower), saluyot, sprout of string beans, and sprout of pumpkin to make it look like dinengdeng. 😋😁
Original ilocano pakbet hindi ginigisa, bagoong luya bawang lng ilagay sa pinakailalom then kunting tubig laagy ang gulay takpan pag medyo malambit na lagyan ng sukang ilocos,, ganun magpakbet ang mga lola ko noon..
That’s Pinakbet Tagalog. The origin of Pinakbet is in Northern regions of the Philippines. Looks and tastes different from Pinakbet Tagalog. I prefer the original.
Food taste is regional. Im from the middle of the Philippines, having or eating fish everyday is a normal thing since the availability or the access of it/them is no issue. Pinakbet is the most common staple in the North(Ilocanos) as you may know or aware is mountainous. I could be wrong...Ive never been there physically but I have n-laws originally from there/ those similar dialect provinces. Logic tells me (without really knowing/studying all food P.I. food history), Filipinos love salty foods its because i think of the non-refrigerated food issue in the past, preserving meats and fish to last longer is by using salt.
I have read almost of the comments and I find it amazing that you have the time to leave a heart reaction. Kudos to you! Stay healthy as we'll be expecting to see more of your videos. 😊👍❤️
Mr bulbul that's more than enough vegetable some of us dont put veggies that much in our pinakbet to determine whats in there and what taste it has. I think you nailed this one👏
Wow yummy!! Pinakbet and galungong if your in Canada if your dinner is like that your rich. Thank you for praising our food. I'm very happy most of foreign they love pilipino food. Thank you. From Montreal Quebec Canada Merci! Wassup yow wassup family!
Pinakbet of the ilocanos is the most authentic one for they use different kind of veggies. It's like there are more than 10 veggies in their pakbet with lots of tomatoes & raw bagoong (not patis or alamang) because that is like the base ingredient of the dish. They don't add meat in pakbet. They fried pork or fish as a side dish
TRUE....PINAKBET ..is original Ilocano Dish.....nagkaroon lng ng kanyaknyang version...sa ibng rehiyon ng Bansa...but still pinakbet....wholesome..nutritious ulam....
Sorry, I am from Laoag City and we do add bagnet or chicharron to make the pinakbet more delicious and using fermented fish sauce, not patis nor bagoong alamang.
I’m amazed. You really know how to eat with hands. Although you still need more practice. One day, you’ll be able to master eating the whole thing in your hand without breaking the packed rice with viand. By the way, you’ll love steamed okra with vinegar. Okra is more delicious if you add them in Pinakbet.
You should try steamed/boiled okra, then cut it in the middle but *not* all the way through, then stuff it with a small portion of good bagoong. It's super good!
Koreans really love their veggies :) that's what i like about korean cuisine because they really highlight veggies and spices alongside with meats. That is why, no wonder mr.bulbul will love our pakbet. 😊
You should fry the pork first till crispy then use the excess oil to sautee vegetables then add the fried pork midway. simple trick but makes the dish way tastier.
I love pinakbet b/c I love vegetables, one of my favorite Filipino dishes. Mr. BulBul, you did a great job cooking this dish. Vegetables are not overcooked and mushy like some restaurants. If you cannot find sitaw (long green beans), can't you use the short variety? That's what I do.
My favorite pair of food. The way you eat is more enjoyable to watch, seems you are a native Filipino. When at my home in the province, I used to do that. Great video sir, keep it up, salute to your supportive wife, you’re both blessed to have each other.
Despite lacking many tropical vegetables still you made it look delicious, specially with bagoong. Am happy to know that you learned to eat with your hand just like a real Filipino eats their food. My rating is ten out of ten...... Bravo.....
Pinakbet is a Northern Luzon delicacy and is originally a poor man's food. The original recipe called for all the veg (no meat) to be boiled in bagoong. It has to be very salty so farmers can eat plenty of rice with it. Family members bring the ingredients and the pot to the rice fields and cook the pinakbet there. Pinakbet comes from the ilocano word "pinakebbet" which literally means to cook until the vegetables are fully wilted or shrunken and the bagoong almost absorbed into the veg. Overtime, sauteing the base ingredients was introduced. The secret to real pinakbet is ginger and fish bagoong, no garlic. There has to be a tangy taste. Fish bagoong should be used not shrimps. Squash is not an original ingredient. Ginger, onions, lots of tomatoes sauteed in the fat rendered from the pork. Fish bagoong is then added. Then round bitter gourd and round eggplants. Lady fingers is added last as this cooks easily. The mainstream pinakbet served in most restaurants and fast food has been tailored to Tagalog or Manila taste.
Wow masarap! You should definitely open a restaurant and bar or a food cart at least! Lechon pork belly roll recipe next, Mr. Bulbul! Enjoy your day. 🤙🏽
Roasted Pork Belly or Lechon Liempo to try cooking. I miss pinakbet, especially with sitaw and okra and Galunggong. You can substitute baguio beans for sitaw. Happy cooking and eating.
Suggestion? How about monggo galore when you visit the Philippines. Pigeon peas. After cooking the monggo you can fry it in some beef lard or pork lard. Add the myriad leaves that can be used. Have your pick. Malunggay (moringa - most common), talbos ng kamote, talbos ng alugbati, talbos ng sitaw, caturay flowers (rare), alagaw leaves (very rare), himbabao (very rare). Another that is similar to monggo is kadios. It is a beautiful flowering shrub that is a good nitrogen fixer. Monggo is a bean vine. You can add ground beef, lemon grass and pandan, chilies to taste, tomatoes, bagoong or bits of dried fish depending which province you are in.
Hi Sir Bul! I am from the Philippines but a citizen here in the US! I really enjoy watching you cooking our filipino food pinakbet and fried Galunggong. I enjoy watching you vlog😀😃😄😃😊😋thank
