How about Chloe’s Pinakbet song then?! Let us know what you thought, we’re thinking of releasing it as a single 😂 Serious note! Pinakbet is so flavourful and vibrant.. We loved it’s uniqueness.. Now should we make Papaitan next??
I married a wonderful Ilocano girl 47 years ago and love most of the food she cooks. Draw the line at pinakbet, though. I eat enough to be polite, but that is it. Our kids grew up with pinakbet and consider it a real comfort food.
*There is a technique in rinsing the bitter taste from the bitter melon... chop up the Bitter Melon in a bite-size...take out the seeds and the white part inside the Bitter Melon...and then you dissolve 2tbsp of salt in a bowl of water... and then put the bitter melon inside the bowl of water... and then after 30minutes, you squeeze thoroughly the bitter melon with the water... then it will lessen about 50% the bitterness of the Bitter Melon...Ilocanos love the bitter taste food... its good for those who have diabetes...it lessens the sugar in your blood...*
@@lalaking.chinupa.sa.trosohan.. yes it's true and that is the sad part...at least it lessens the bitter taste for those who don't like too much bitter taste on their food lol...
I guess we all have that phase of hating bittermelon up to a point where we eat it because we have no choice, but yeah, the Filipino bittermelon's bitterness wanes when diluted to a brine of salt for at least 30 minutes, and it further wanes when thoroughly cooked. That's what we do when we cook Ampalaya with Egg. Great content and keep it up.
She definitely knows her way in the kitchen. She did a good job chopping, slicing, dicing and preparing the vegetables, meat, etc. They also did great work researching the recipe and the proper way of cooking them. They even knew to soak the bitter melon. She knew how to cut the pumpkin, long beans, and scoop the seeds out using a spoon. Wonderful job, guys
I love pinakbet! Especially topped with Bagnet! 🤤 And same as you... i hate ampalaya hahaha... although the variety of Philippine Amapalaya, the one with less bumpy skin and longer size is less bitter... trust me. U can skip ampalaya if u cook pinakbet again.. not a biggie..
You guys are my 2nd British couple that i subscribed for loving our food and culture. Lucy and George is my 1st british couple that i watched here in YT and they are currently living here in the Philippines. But i tbh im loving watching you enjoying all our food amd of course im loving watching Chloe do all the cooking, she really is wifey material and you are blessed to her in your life! ❤️❤️❤️ Im looking forward for more videos from you!
Hi, dear Jonny and Chloe!! You yet again have amazed me with your fantastic editing skills. Loved the prep footage! And use of music once again on point. The dish looked delish, too!! 🤗🤗❤
I love seeing you make and eat Filipino dishes. It makes my heart so happy. i miss the Philippines that much. In the Philippines we have this saying “kung ano’ng bigkas ay s’ya ring baybay.” Meaning, how you say the word is how you spell it. Pi-pee nak-knock bet-bet
When cooking with bitter melon make sure to scrape off the white inner flesh as much as possible (source of bitterness) to the point where the green flesh is left. Rub it with salt, leave for a few minutes and rinse under running water. Yours has a lot of white part still intact. I wouldn't eat it too. 😅
You have to add the ampalaya - bitter melon without stirring, cover the pan let it simmer with the rest of the vegies until it turns bright green. This should prevent or somehow tone down the bitterness. Love that dish!
As with other foods, I learnt to appreciate bitter melon as I grew older. It's an acquired taste, so I understand where you're coming from, chloe and Jonny. I do have a lot of friends who dislike bittermelon because of its taste, and it was more favored by older people so i guess it's really not for everyone to like. As always great video guys ❤️
I'm a Filipino but I'm not enticed with "Ampalaya" either... I love PINAKBET, but would set aside the Ampalaya though!!! Kudos to the editing skills!!! The vegie peeling/chopping is oddly satisfying and relaxing!!! Cheers to more vids Jonny and Chloe!!! Thank you for embracing the Filipino cuisine and culture!!! You guys take care and stay safe 💙🙏🏽
you can remove as much as the white part of the bitter melon to reduce the bitterness, scrubbing the inside of bitter melon with salt removes the bitterness, pinakbet goes well with any fried dish, meat or fish. also, you can add whole shrimp to the sauted ingredients to add decadence to the dish, kudos to your efforts :)
You guys are such a good pair .. everytime chloe is explaining while preparing ingredients is cute and Johnny is such a adorable guy . Perfect combo 👍🏽👍🏽👍🏽
Others don’t like the taste of bitter melon, and usually they don’t include it as part of the ingredients. As a veggie lover, I always want to eat pinakbet, especially if it is cooked by My Ilocano Mother. The unusual taste of pinakbet is what I really love🥰❤️
That small ampalaya is really bitter 😁 Well sometimes we also used sweet potatoes instead of squash, its really good. Papaitan is pronounced as PAPA-E-TAN
Finally! Glad you liked Pinakbet! I totally understand why you're not into the bittermelon because yeah basically it is really bitter. LOL I remember growing up my dad used to scold me for not eating it but I got to used to it now because its healthy. Yeah! Try using sweet potato instead of squash. Also use bagnet/chicharon to it. That's more authentic pinakbet. Love you guys! #proudilocana
Actually guys, many peoples can learn how to cook our filipino dishes when they try to watch you 😉 and I tell u the truth, I also don't know how to cook some of our dishes but everytime I watched u guys, I learned from it
Wow that's a deep Tagalog, ikinagagalak ko kayong makilala. It's a formal word in Filipino. But in reality, we usually used Nice meeting you, instead of ikinagagalak ko kayong makilala. Fact 😁😁 Congrats Jonny!
Raffy's advice on rinsing off the bitter taste of the bitter melon is effective. Also, I still believe that the best pinakbet is the Ilocano version, which is ideal for those who are allergic to shrimp and crustaceans like myself. In the Ilocano region we use something much better, and it is not shrimp-based bagoong that has this foot smell. You use the brown sauce of the fermented fish, also called bagoong. In the Filipino specialty market, ask for the fermented brown fish bagoong. Follow the procedure you used in cooking, then add the brown sauce of the fermented fish, around 3 tablespoons will do in a cup of water. After you saute the pork, just put all the veggies into the pot and add the fish sauce with water. Cover and let it simmer and let the water inside the veggies ooze out to thicken the soup. Just mix every five minutes or so, so that the veggies at the base of the pot will not get overcooked. Also in the Ilocos region, we cook the pinakbet in a clay pot, and it tastes better on a whole new level. It is my all-time favorite dish, but I highly recommend to the highest heavens that you use the fermented fish brown sauce, ok? Happy cooking!
I comment once to try papaitan but seeing chloe not liking the bitterness of ampalaya I must say don't try it, haha. I want a happy Chloe. Papaitan comes from the world Pait that literally means bitter. Chloe wouldn't like that for sure.
They could make Sinanglaw which is basically papaitan MINUS the bitter part... it's a staple in eateries up Northern Philippines for those who don't cater (LIKE ME) to the bitterness of papaitan :)
It's better to use large bittermelons because those are less bitter... Sometimes you don't even need the salt to remove the bitterness. I love how Chloe cooked the pinakbet, it looks delicious. 🤤😍
You guys are so much fun to watch! So much personality! Apart from that I also love the music you put on your videos. It's a contributing factor that makes your food vlogs very therapeutic to watch. Great work! 😊😊😊👍
I can eat every vegetables there except the okra. I prepare my pinakbet with a less bitter-taste ampalaya. Maybe the variant you used is far bitter than the pinoy one
so happy you decided to try pinakbet Jonny and Chloe. I do think its an acquired taste because I have vivid memories when I was still just a boy forced to eating pinakbet by my parents since it was 'healthy' and 'good for me' but I totally hated the bitter taste. BUT over time its a taste you'll definitely be looking for after you've made yourself familiar with the profile of the ampalaya (just like how sinigang is for other foreigners) . a thing to note though as well is that the tagalog word for 'Bitter' is 'Pait. aaand the root word of the Ilocano dish 'Papaitan' is 'Pait' > it means 'to make bitter' or 'something bitter' basically. So just a heads up as it really is a veeery bitter dish and I actually wouldn't recommend it for you to try try right now? I would much suggest you try it here in the Philippines with fresher ingredients as well as try a locally made one first so you'd be able to get a feel of the profile since its SUPER easy to mess up the flavor of 'Papaitan' as its a balance between being bitter and savory. Its also locally known as a pulutan as well so good for Jonny! It would enhance the flavor profile of Red Horse! :) . Other than that - thanks as always for the efforts you two go to for every video. That 'finished product' shot of Pinakbet was extreeemely aesthetic and its the part of your videos I always look forward to
You can definitely cook pinakbet without bitter melon. I love this dish and my mom being ilocano cooks this for the family a lot. When I ask her to cook it for me, she will cook it without the bitter melon and it still tastes amazing! 😋 Love your videos btw. Keep up the great work! It's sooo entertaining!
Tip: Put the ampalaya last... and, don't mix it... let the steam cook the ampalaya, so that the bitterness will not mix to the pinakbet... You can add spinach or moringa leaves. It is ok but not recommended, not to include ampalaya in pinakbet... I think the indian ampalaya variety has too bitter properties. Because, the Philippine one, a shiny skinned variety is less bitter...
Hi Jonny & Chloe.. first if all, I would like to thank you guys for trying our very own native delicacy. I am an Ilocano that's why I feel proud that you tried it. Btw, I'm not a 100% fan of bitter gourd or bitter melon. Hmmm ... Maybe 50% is good enough 'cuz I'm eating it too. You should have picked the filipino bitter melon it could have been less bitter if you only had it. Nonetheless, still delicious and nutritious guys.
Im impressed you guys have made this dish, not many people specially in the Philippines liked this food, probably because of the ampalaya (bitter melon) Jonny you have said if this is an authentic Ilocano dish, yes the one you guys made might be from other regions which is not from Northern Philippines, however the authentic Pinakbet Ilocano is they never use shrimp paste, they instead use Fermented Fish Sauce which comes in a color of Red or brown Liquid thats been fermented in a span of time and it has more funk than that of a shrimp paste hahaha, overall what you guys made is another version of it, shrimp paste is widely available in almost all the supermarket and if thats what you have then that is ok, Im From Northern Philippines, Ilocos Region myself so I cooked and eat this with rice plus a meat along with it, enjoy your meal guys!
fun to watch you two eat pinakbet, but there is a way to rid the bitterness of the bitter melon. Cut the melon in small slices, put it in a bowl of water and salt. The salt will remove the bitterness after a few hours, then wash it twice to remove the saltiness, so now you guys know. God bless and stay healthy
Not a lot of pinoys like ampalaya/bittermelon because of the bitter taste. I think papaitan is also bitter but more savory? Idk i still havent tasted it yet haha but PAIT (PA - it means bitter). From what I know there's 2 types of ampalaya or bittermelon, a dark green and light green ampalaya. The light green has less bitterness. But regardless, there's a lot of ways to get rid of the bitter taste. A lot of soaking in salted water and rinsing. Probably 3x. It will lose its medicinal benefit tho, as it lowers down sugar level and high blood pressure so it's good for people with diabetes and hypertension. You can slice it very thinly, soak in salted water and rinse as many times as you want. Then sautee garlic and onion, add then thinly sliced ampalaya, put a little water but dont stir it, just let the steam cook it for 2 to 3 mins, making sure it is still a bit crunchy. I think crunchier ampalaya is less bitter than fully or over cooked ampalaya as the bitter juices or extracts will come out more. And then you can put beaten egg and or meat.
I recommend trying Beef Pares. It's a beef stew paired with garlic fried rice. Considering how you loved the Bistek Tagalog and Bulalo, I'm sure you will like this one as well. You will have to use marbled beef cuts preferably beef brisket. I usually braise for 2-3hrs instead of pressure cooking, mostly bc my pressure cooker is not as big as it needs to be. But is really the way to go especially when you don't have time to marinate the beef. And don't forget the garlic fried rice. You can be as creative as you want with the rice, you can add chopped veggies etc.
Hi,when you sliced the bitter melon or bitter cucumber,press it in the rock salt,then soak in the warm water.still press it,afterwards wash in running water.so the bitter taste will out.& start cooking.god bless more.thanks
Wow, Jonny's Tagalog vocabulary is getting better and better congratulations!👏👏👏 Dinakdakan is a pork dish and Tupig is a dessert made of shredded coconut meat wrapped in banana leaves then you need to grill to cook it.😊
Gisadong ampalaya next... My grandma usually sprinkle salt on sliced bitter melon, leave for a while then squeeze the juice out of it and it usually lessen the bitterness..then add a little sugar to neutralize the bitter and saltiness..
There’s a kapampangan dish (kapampangan is the language and also the people living in Pampanga and other neighboring towns of Tarlac) made from bitter melon called LAGAT. People have a way of removing the bitterness from it. One of my favorite dishes.
Regarding bitter melon, you should scrape the white lining inside, that's the most bitter part of the vegetable. And it is much better if you just marinade it with rock salt without water, so it drains the bitter tasting moisture, then you just rinse it with water. Pepper and sugar also helps with the flavour. That's just my 2 cents. But, great job, guys!
There is a specific way of preparing bitter melon. We usually squeeze out the juices to remove the bitter taste. And we also put more salt. You'll anyway have to wash it out.
As always, Chloe's cooking skills is A+. I love ampalaya or bitter melon that I even planted them in my backyard, and been successful with the harvest. Besides pinakbet to use ampalya, I used them with sauteed garlic and onions, and eggs. I grew up with it, but I bet for everyone trying bitter melon for the first time, it is an acquired taste! Thank you for the video! Yum! :-)
Wow! I'm 10 months late but you guys just got a new subscriber! I've never seen foreigners enjoy Pinakbet before. Even if you didn't eat the bitter melon, much respect to you guys for trying our food! I'm a Filipino/American boy from California. Born in the Philippines and raised in Cali. I grew up with Pinakbet so I love the bitter melon and the bagoong. Thank you for showcasing our food guys! Edit: I'm Ilocano and I love that you are willing to give Pinapaitan a try. ❤️
If ever you plan on cooking with ampalaya again, you can sliced it very thin and massage it with lots of salt, squeeze using a cheese cloth and wash. Filipino say the more bitter the amapalaya is the healthier but it really is an acquired taste. Sending love from Laguna.
I’m a Filipino and I’m not a fan of ampalaya, and most pinoys I know don’t really like it either. I would skip the ampalaya too. You guys are great for trying it!
You may also pork cracklings as a substitute for pork belly or crushed it and sprinkle it as toppings.i suggest cooking ADOBONG TUYO or DRIED ADOBO next time around.MENUDO and AFRITADA is good too.
Chopped ampalaya thinly and rub with lots of salt then soaked it in bowl of water 30 mins twice. *Ampalaya with ground pork and scrambled egg is delicious. *Seafood Ginataang sitaw at kalabasa *Chopsuey 😋😋😋
my family usually pairs pinakbet with pan fried pork chops (MORE PORK). You can also add coconut milk, remove the bitter melon and it will make a dish called "Ginataang kalabasa". That also goes good with pork chops :)
I love PINAKBET....I can have it every day (once a day) NO PROBLEM....It's good for you because - there's a lot of vegetables ( I don't mind the bittermelon because it's good for our body (it's anti-cancer)....I am from Pangasinan province ( Speaking Pangasinansi & Ilocano )...Keep Safe.
I think the smaller the ampalaya the bitter it is. The bigger ampalay's bitterness is easier to tame in pre soaking in salted water. Oh yes, you could cook pinakbet without bittrr melon but you could put other veggies as well like saluyot. Looking forward to your next video!
Where I come from, we cook it with fish paste instead of shrimp paste. We also add other snow peas and flowers of pumpkin and caturay (vegetable hummingbird).
You just have to hold the spoon on your natural dominating hand. If your a right handed then hold it on your right, otherwise use your left if your lefty. it will grow on you naturally. Great content btw. So genuine and fun.
I dare you to do the sutukil "shoot to kill" challenge. A popular menu in the southern part of the Philippines. SU - sugba meaning grill TU - tuwa meaning stew KIL - kinilaw meaning cook raw with vinegar.
When I saw the ampalaya you used on the dish I told my self "oh that's going to be biiittteeeer!" There are ampalaya that almost you won't taste the bitterness. The long shiny ampalaya has less bitter taste which I prefer to use when cooking pinakbet. Adding more tomatoes will enhance the taste because we Ilokano put a lot of tomatoes in our pinakbet dish.
To add massage gently the bitter melon with a lot of salt for a minute or 2 before you rinse it thoroughly with water. I hope you can also try cooking the chicken molo soup, humba or embotido.
If you are going to do Filipino grilled or roasted meats like Pork Liempo, Lechon, Chicken Inasal, Crispy Pata, Filipino Pork BBQ, etc., try pairing them with simple Filipino vegetable salads: Ensaladang Ampalaya (Bitter Gourd Salad), Ensaladang Mangga (Green Mango Salad), Pako Ensalada (Fiddlehead Fern Salad), Ensaladang Lato (Seaweed Salad), and Atchara. The salad dressing is usually vinegar with sugar, salt, and pepper. Salted Duck Egg Salad goes with fried or grilled fish. Btw, Pinakbet is great with pumpkin flower.
you should slice the bitter melon thinly.. mix it with a spoonful of salt.. leave it for a few minutes then squeeze the sliced bitter melon until the juice comes out. then its good.. you could even add that in your omelet with some onions and tomatoes.
Hello Jonny and Chloe, thanks for trying Pinakbet, that's the main dish of Ilocanos in Northern part of the Philippines, proud Ilocana here, love you guys!
For the bitter melon, scrape off the white-ish part after taking out the seeds. The green part should only be left. Rub salt, leave it for a few minutes (I usually leave mine for about 15-30mins) and wash it off in running water. That should take care of the bitter taste.
Chloe hunny, just go for the regular bittermelon variety that is less bitter. Even I, a present generation ilicano cannot take the original wild bittermelon variety here. It is also a hard no for me. But the cooking? Nailed it! 100%! For the pork, you can also have done it as a crispy lechon-kawali type. Either pan fried or oven-done. Then for the eggplant, i fried them separately. And i add them both, the crispy pork and friedeggplant like 30 seconds before its done.
Always looks authentic 🤩 bitter melon is an acquired taste, the longer you soak it it looses the bitterness. I personally like mine bitter, it just cuts the fishy taste from the bagoong.
What I like this channel is that they don't just try Filipino dishes but they make it from scratch and they made it as authentic as possible. And oh! They eat everything they made. As Filipino, I approve this channel and Chloe, your cooking skill is impeccable.
Technique to lessen the bitterness is to soak the chop bittermelon in bowl of water, and add salt, wait for 5-10 minutes, then while removing it slightly squeeze the bittermelon out of water.
your such a good cook!!!! can you cook and prepare dynamite food .Its like a spring rolls but you have to used jalapeno pepper with minced pork and slice of cheese wrap it with lumpia wrappers.
I really love the cinematography in your videos! Plus, I really love the music in this one. I'm quite the sucker for waltzes. Also, our ulam for today is also pinakbet! I'm glad your trying out different food from our culture. It's really nice to see other people trying Filipino cuisine.
