Feeling ko highschool ulit ako. Ganito kasi ulam sa canteen hangang sa naturo na lang ako doon. Masarap kumain habang nag babalik tanaw. Good food comes with good memories. Chef baka nmn pwede ka mag labas ng book na may ganong theme. Id love to be the first to buy it.
Not a good cook pero ikaw po yung nagturo sakin pano mapapasarap ang luto sa simpleng paraan kahit hindi kahusayan magluto and I myself was amazed when I received good compliments from my family na masarap daw😊. Sabi ko ifollow din nila ang SIMPOL YT channel❤ mo.
I am so glad that you are using Filipino brand products. It's a good reminder for us from abroad na tangkilikin and sariling ating produkto. Thank you.
"Doesnt compare" so bakit binanggit mo? Magkaiba ang adobo sa humba..Ang adobo hindi nakaka umay kasi mabawang at hindi saksakan ng asukal. Pareho silang masarap, pero mas gusto ko adobo.
Because the adobo that i grew up eating didn't have soy sauce. The closest in ingredients to humba is what's referred to as the generic adobo here in Luzon; by rhat i mean soy sauce + vinegar.
Dito na lang aq sa US nakatikim ng humba at gusto q sya pero I am from Luzon at magkaiba po sila ang adobo dn namin sa Luzon2 iba2 ung adobo ng Mama q sa Isabela is dry my adobo na dn masabaw aq natikman sa Manila at my atsuete. Ang humba at adobo ay parehong masarap pero magkaiba po sila.
pareho ba ang humba at estofado? I have seen videos online kasi na ang humba nila walang sugar at banana blossoms while yung estofado ay walang black beans. so i thought, magkaiba sila. Thank you
Hello po im planning to cook humba for my husband’s birthday. Tanong ko lang po ig 2kg na pork belly,same lang lang po ang measurement nga mga ingredients po na nanjan sya description nyo po if 2kg na pork belly?
wag mo na gawin kakagawa ko lang ng recipe nya kanina ang alat dami toyo nung recipe nya kahit adjust na ko ng adjust ng water at sugar maalat pa rin and yung salted black bean dapat hinuhugasan di nya binanggit
@@angelicamadayag2996 Yah, I was skeptical on that oredy, me toyo na, tapos di pa hinugasan yung tausi, kaya mukang magiging sobra ang alat nito, hindi kayang habulin ng asukal o tubig. Please use soysauce sparingly, madaling mag dagdag mahirap magbawas.
Why are none of these braised meat dishes ever on the menu at Chinese restaurants? They invented soy sauce so obviously cooking meat in soy sauce concoctions. So why not? Filipinos are the ones who cook these dishes and celebrate these dishes above anybody else.
Ibang version din po ba to? Sa isa nyo pong video walang peanut and wala pong cinnamon stick, wala din pong bulaklak ng sagig. yung way din po ng pag luto nyo is iba.
Its a "twist" version I believe typical humba is just an adobo base + a sweet liquid like softdrink or pineapple juice and DRAINED AND WASHED tausi, if you are so temped to add the brining water only add the tiniest of amount
That’s why it’s called Humba, not Chinese Hong ba. If that’s the case we should stop calling Pancit Canton, Pancit Canton and start calling it Lo mein. These recipes are indigenized to local palate. Humba is a very cultural food in the Visayas and Mindanao.
