I want to commend FEATR researchers. You can obviously see na pinag isipan at pinag paguran to construct such delicate and informative feature of Pampanga. I love how he explains everything and being polite and respectful to the Kapampangan's and the heritage and culture of Kapampangan cuisine. This is the so far the BEST interpretation of Kapampangan Food for me.
I love how Erwan does the "mano" to lola to pay his respects. That is so Filipino. And I'm not sure how many families in Manila still observe "pagmamano" to their elders but in the province it is an absolute must and I hope it continues to be in our culture for generations to come.
Kapampanga still do it. I remember a friend from Manila who laugh at this gesture and told us why do we do we do it every-time and its not even Christmas. Lol
I used to skip Erwan's videos, but when he started including the story of the province or the food, I always found myself really engaged in his videos. Erwan really set the bar high for food vloggers.
One thing I noticed about the Kapampangans(I am married to one) is their respect for tradition especially when it comes to food. They do not call a dish by its name if there is a missing or excess ingredient. And if they will copy a dish from another province they try their best to prepare it the way it was prepared by the locals of that province. I think that is the reason why they really get offended whenever their precious sisig has mayo and egg on it.
I love the comment “while kapampangans are having lunch, they are already planning what to have for dinner”! Soooo true! We live in chicago and when my kapampangan Mom used to get together with her sisters : my Indang Maring from Texas and Indang Masing from Canada and Indang Sianing, this is exactly what they would do! From breakfast pa lang, They would plan the other meals for the day, including merienda, and they were all great cooks! God Bless ‘em! We miss them so much since they have all passed on!
THE MOST UNDERRATED FOOD VLOGER IN PHILIPPINES! I watch jp anglo and ninong ry, they’re both great but this one really captured and touch the heart of the native filipinos.
The problem with Chef JP’s cooking is he puts every single spices, ingredients and experiment and change a typical dish into something that does not look edible anymore 😂 ! And that Ninong Ry is popular right now and I do not have a clue WHY because his cooking looks like a mess and hindi masarap ! 😂 while Erwan tries to study and research the food , the heritage and the culture that comes with the food , and cooks a replica of that food but put his own touch to it or cooks it in 3 different styles , the original , the Erwan, and the experiment version ….. and he is not annoying to watch …
@@MelO1987YOU yeah but i think chef jp just want to innovate the filipino food and yeah sometimes he’s over doing it, but nonetheless he’s really good in his craft and i enjoy watching him.
IMO, Erwan is like the Anthony Bourdain of the Philippines the way he tries to understand the food culture and hsitory of each region and also introducing it to the world. I love how this show/vlog has become a platform to showcase that Filipino food is more than just Lechon and Adobo. Congrats Team Featr! ❤
5:53 As a Kapampangan, I cannot stress this enough! If we have guests, we don't bring them to restaurants. We bring them to our household and cook our best foods. That's why it's the culinary capital, because you can bring someone to any household in Pampanga and you can have the best food.
This made me teary-eyed. The way the local guides talked about the food culture in Kapampangan families made me miss my late Ima. The dedication and passion was always there. Now that I also cook for my own family, I fully understand the love and effort it takes to prepare good hearty meals for your loved ones. Every time we go home to Pampanga from Manila, she would prepare buro, mustasa, hito, dalag, tidtad, kilayin and all the other dishes you featured. So nostalgic. What i miss most is her sweet version of daing na isda that she patiently sundries from raw ingredients. Thank you for reminding me all of these.
As kampangan I love this video and highly recommend to watch. We kapampangans are very proud because we value taste and authenticity of our food. We welcome our guests in our houses and make sure we cook for them to experience and taste real kapampangan dishes. Sa mga relatives ko na galeng ibang bansa and gusto tlga nang kapampangan food automatic ( buro mustasa, bulig, agad) sa bahay ang luto and alam na alam nila un kinalakihan nilang lasa. Iyon kasi ang gsto mong ipreserve un lasa. Thank you Erwan! We appreciate you covering Kapampangan food! Kudos!
Oh my goodness, the buro! One of the uniqueness of Kapampangan cuisine is that they are using “time” as an ingredient in every dish. Just look at the buro and the ancient way of using time to slow cook the food. My grandmother was a hardy Kampampangan and I terribly miss her food and the way she emphasized the use of time in cooking. Whenever asked how she cooked her delicious food, she would just say, “I used time!” Really wonderful, FEATR! 48:54
Each region takes its pride in its own cuisine. Pampanga has always had the advantage being close to the capital and being one of the sources of the diaspora. The presence of the American bases in Central Luzon was also an influence for innovation, not only in learning about other cuisines but also in adapting local dishes to foreign palates.
Agree 100% I am from Angeles City and living in America for more than 40 years. Every time I invite friends and relatives I love to cook for them instead of ordering. My father was from Ilocos so I love both dishes.
Cooking is sharing. Adapting means learning new techniques and flavors. We can't view any change as watering down tradition, but rather as refinement. Some things are better off unchanged, but one wouldn't know for sure unless there is experimentation.
I agree with you. According to family story of Aling Lucing Sisig, The american dispose the pigs head, knuckle, tail as they consume only the main parts of the pig. Aling Lucing then invented the Sisig using pig's face, chicken liver, onion, calamansi and soy sauce. We have to keep our pre colonial dishes and preserve them.
The Kapampangan people are arguably the most passionate about cooking in the Philippines. Their dedication to culinary excellence is driven by several factors, reflecting their deep-seated cultural values and traditions. Firstly, the Kapampangan are known for their exceptional hospitality, taking immense pride in carefully preparing food to please their guests with truly delightful flavors. They are meticulous about maintaining the authenticity and consistency of their dishes, as they are highly sensitive to criticism, especially regarding their culinary practices. This commitment to quality ensures that visitors have a consistently excellent dining experience, encouraging them to return to Pampanga. Furthermore, this unwavering dedication to cooking is what has earned the Kapampangan their reputation for having the biggest heart in the culinary arts. Their aspiration to be recognized as the culinary capital of the Philippines is well-deserved, given their significant impact on the country's gastronomic landscape. The Kapampangan's love for cooking is not just a passion; it is an integral part of their identity and cultural heritage.
What really set Kapangpangan apart from other is our tastebuds. We have a kapangpangan tastebuds. We learned the taste since we were young. It’s the ability to recognize the orchestras of taste. To balance the right ingredients to the food you are cooking. It has to be balance to achive the umami flavor. We can recognize if the food was cooked by Kapangpangan or pretending to be one. It’s ingrained in our pallet and our brain…. Being called the capital or something, we did not name our region that. It was given to us by other cultures. To us we are just Kapangpangan who loves to eat , and cook which we learned from our ancestors preserved it and to be pass down to the next generation. To close this, I want to remind people that most of the celebrated ulam nowadays originated from Pampanga, you can Google it if you want. They took our food change it’s name and passed it around.. Me Saying…
Proud Kapampangan here! Great Job Idol ❤ so happy to hear it from you when you say PINDANG! that makes me more excited to go home. -watching from qatar
I was happy to see kilayin featured in this vlog. I had the fondest memories of my grandmother delicately making the best kilayin I ever had. Thank you, Erwan, for featuring my hometown's pride!
As a Kapampangan, we are greatful just to hear “kapampangan ka, masarap ka magluto!”. I guess the idea of being “culinary capital” follows 😊 Buro is like a dipping sauce or dish which goes with grilled fish (best) or fried fish and fried or boiled veggies. When it comes with Fresh leafy vegetables like mustasa is our version of samgyupsal
I appreciate all the people you found to help you find the good places to eat and how well versed they are in explaining and giving information about the food you are eating. So proud to be a Pilipino. More blessings to you.
This is a compilation of the LEGIT kapampangan dishes and they are all right about their way of discussing each dishes, US kapampangan really have different diversity when it comes to food but this preserve our own food in very good way. Thank you so much for this video ❤🙏🏻
Thank you for featuring our province. You are so brave in trying Buro. Nowadays, it is only being eaten mostly by older Kapampangans. My husband who is Bulakenyo and has been living in Pampanga for more than 3 years does not have the courage to eat it. I know it is quite difficult since it is an acquired taste. Before Samgyupsal became popular, we have mustasa, buro, and fish. It is even being served in parties. I miss my Ingkong because I learned how to eat Kamaru, Buro, and Paku because of him.
True mhie, nalulungkot nga ako kapag pinupuri nila mango sticky rice ng thailand pero hindi nila alam na noon pa meron na tayo nun, hindi nila kilala ang puto maya😢
Thank you for giving us this very high quality content for free! Grabe sobrang galing. This video helps us Filipinos get more grounded with our culture. Salute to Erwan and the whole FEATR team!
I didn’t even noticed it’s almost an hour vid i enjoyed watching it. Thank you for featuring Pampanga as a Kapampangan i enjoyed the sharing of knowledge from the local’s perspective and how Erwan perceived the dishes. Such a great content.
Thank you Featr team and Erwan. My 6 YO daughter loves your shows - with what little I expose her of YT. She wants to visit every province or place you feature. You make me and her, who’s half Filipino, proud of her roots and culture.
This episode made me realize how much I miss being a proud Kapampangan, especially since I am currently far away from my hometown. I miss the food that I grew up with and the memories that come with it. It's difficult to be away from my family and friends, but the thought of not being able to enjoy my favorite dishes whenever I want is what really makes me teary-eyed.
that's what i thought too! I thought my cats are calling me and i keep looking back and forth who is calling and meowing so loud. hahaha and there the Kapampangan Feline! hahaha so cute!
Great film showcasing Kapampangan cuisine. A great representation of how good Filipino food is. The passion to move our own cuisine and heritage to the forefront is truly appreciated. Thank you Erwan and the team behind this amazing production.
Dakal Pung Salamat 💙❤💛 Thank You! For Bringing Our Rich Culture, Flavorful, Pride & Joy Of Kapampangan Cuisine to Your Widely Appreciated Food Vlog. And You're Right, We will be Wideley Known if Not Only Us Kapampangan will Cook The Way we Do it, But If the Whole Country Do It The Way We Love to Do It. After All We are Filipinos, perhaps Divided by Dialects but United with Love for Food. ❤
One of the Hizon's daughter and youngest son was part of close circle of friends back when we were all attending the same Alma mater. The youngest being so impressionable would bring to school bags of pork grinds. Thanks for this wonderful video and wish all kapampangan in their endeavors.
my mom loves buro. she is from pampanga. but each time she is eating buro honestly di namin sya sinasabayan hahaha. hindi kami maarte pero kasi para syang suka ng pusa and wd dont like the smell hahaha. there is also a saying na kapampangan is a great cook. well for us totoo sya lalo na ung mga relatives namin who lives in pampanga. iba talaga ung luto nila lalo na pag may fiesta dun.
Visited Pampanga in 2015 and having grown up abroad, the food I tasted there made me feel like I know only 1% of what is Filipino food. I was blown away by the diversity of dishes that I didn't even know existed. And yes, kapangpangan people are obsessed about food!! My uncle has a cook and her job from sunrise to sundown is to cook bfast, lunch, dinner and meriendas. It's a full time job.
Videos or contents that gives you the urge to watch more. Proud kapampangan and true, not just kapampangan food, but all other provinces have their own distinct and touch to what we eat everyday. Love the team for making an effort to showcase and present food drom different provinces.
i grew up in mabalacat and my mom is a very good cook. she makes the best buro, kilayin, sisig to name a few. oh and sisig puso is the best too! thank you for this!
I love FEATR's content. It's incredibly valuable, blending food and culture in a way that's both informative and enjoyable. It's a wonderful way to spend time. God bless the FEATR team!
ngayon naiintindihan ko na. sa Pasay ako pinanganak, stayed there for 9 years, lumipat at lumaki na sa Cavite. I'm saying this because where I was born and the place I grew up with, the food is all over the place. there's not much structure. nung nagtrabaho ako as a stay in consultant for one of my friends, merong syang bf na Kapampangan at the time and his bfs brother is our chef/cook. and everyday I swear, the food comes out excellent! it rivaled everything I tasted from different regions dare I say he is the best cook that I know to this day! he really knows how to season properly and keep the food authentic! even a simple fried fish impressed me! I hope to visit Pampanga soon and hopefully get to vlog and taste their local authentic dishes!! invite niyo naman ako! ❤️
I was looking forward to this video! Thank you for curating this feature well, FEATR team. Felt that this gave respect to our Kapampangan heritage very well 💛
Wow! Thank you Erwan for featuring my province in your blog. Makes me feel i want to go vacation and eat again the food that you featured. Love your content so much ❤
Kapampangan foods and Kapampangan people are the “French of Philippines” I’m not kapampangan but I lived there for 15yrs. They always take pride for everything they do foods or life style. Kaya sinasabi nila na mayayabang ang Kapampangan. 😅 But that’s not true they just love to express themselves through foods and life style.
@@GameplayTubeYT Mga Tita at mga pinsan ko sa pampanga nakatira at sa Bataan naman family ko. Bumabalik parin naman ako for bakasyon. Dami ko din nakuha na kapampangan way lalo na sa pagluluto at lifestyle talaga. 😅
I love watching Erwan’s vlogs its very interesting and Erwan is very passionate interviewing the locals on each province about there own food. Yummy food kapampangan are good cook. From California ❤️❤️❤️
Thank you for visiting our province. The best kapampangan food are served at home. The effort our families put whenever we have visitors makes the culinary experience worthwhile. Visit the towns during fiestas, you will keep coming back.
Please continue this kind of contents! Very informative a pride for our beloved Philippines 🇵🇭 ❤ I value most of your contents !You're actually endorsing internationally our underrated talents in culinary .thank you so much🎉❤😊
Anthony Bourdain would be proud of how food vlogging has evolved into a form of art. Salamat for helping me get in touch of my pampanga roots thru this episode.
The way Erwan described the Tibok-Tibok was so detailed, and for me, amazingly described. Congratulations Anne for having such a passionate and gentleman husband! ❤
Thank you for doing this video. Nowadays with all those new commercial restaurants present in Pampanga, i feel sometimes people tend to forget and appreciate our traditional food and local resturants
Erwan, thank you for visiting our province. Your vlog reminded me of my grandma, and how uniquely all her dishes are absolutely delicious. You truly touched my "soul food" being as you tasted the quite diverse province. Truly appreciate your insights in our province. Continue the great work, and more success!!!
I don't have a Kapampangan blood, but I'm born and raise in Pampanga. Da best talaga ang kapampangan food, sabe ng papa ko baka nakasanayan ko lang daw ang kapampangan food kaya sobrang bet ko, pero hindi eh MASARAP TALAGA ANG LUTONG KAPAMPANGAN 👌🏻
Apart from releasing classy contents, I love how your team's advocacy to put our culture out there, never lost steam. I love what you do for our community!
I LOVE THE DOCUMENTARY !!! I am from Angeles and I learned that there really is more to Kapampangan Food outside Angeles and Sisig. The team can also dive deep into the emergence of coffee shops in Pampanga
I love watching Erwan’s vlog because it is obvious he is smart and does his research well. I hope he wins another award! Anne did really make the right choice!
Not that I am seeking validation from foreigners or anything, but this is just an observation: foreign food vloggers top destinations are Manila and Cebu (maybe even Davao). As a Kapampangan, I always tell myself, "ot e ko munta Pampanga, eyu balu ing manyaman" lol
i am from Davao but im living now in pampanga for 6 yrs and i can say that i super love the kapampangan food and their taste! maybe thats the reason why my kapampangan partner got me! nyahah
Excellent episode! Thanks for highlighting all those great places in Pampanga, I have such fond memories of going to Susie's with my family, their palabok is the best! Can't wait to go back!
Such an enjoyable to watch episode, it helps to remind me of how the recipes started in Pampanga. I was born in Pampanga and left the country 36 years ago and it encourages me to visit the Philippines again. This is awesome Erwan!
