Wish contents like these get the most hits para naman umangat angat standards, eto yung gayahin hindi yung puro kalokohan nalang. Keep up the good work and stay safe.
im so glad you are making vlogs that showcase the Philippine culinary that dates back from the pre colonial era. Aside from the fact that we are entertained, we are learning as well. 👏👏👏👏👏👏👏👏👏👏👏
miss my nan's kinuday. minsan minsan lang kasi kami gumagawa (mahirap na mahighblood karne parin yan). Also, maganda magbasa ng mga thesis and dissertations ng mga agri students of BSU about jan very informative and educational.
I remember when my lolo would smoke pork sprinkled with only salt to keep the maggots away. he said he learned it from his co-worker when he worked in Baguio at the quarries as their chief mechanic. I miss the guy and his tinuno, sinanglaw and pinapaitan.
Mayat nan etag/kiniing/kinuday beri tasty,kudos FEATR! Thanks for sharing our pre colonial culture to the world. Hope to see also our Lumad brothers in Mindanao soon.
The cinematography is so good. The contents are very informative. Since its vacation I have the time to watch your previous videos and I am not disappointed. Worth watching for. Kudos to the team.
Wow na miss ko tuloy buhay probensya na walang ref kc walang koryente ang pag preserve ng karne asin at pa usok lang sa abuhan napaka natural lang. Amazing content
Good Job! I wish they could explain more about the flavors of each dish by not only saying it's "delicious" , so that we can also imagine how it really taste and feel that we are there also.
FEATR never fails in producing quality content. The team deserves so much appreciation and recognition. It takes great teamwork to achieve this kind of result.
The research you put into these videos are topnotch! Only hardcore locals would know that Pitpitan in Sablan serves the best kiniing or kinuday. Authentic af!
Simply amazing! I’m enjoying this series of Baguio. I’m a Balikbayan, born Baguio, and have visited PH many times. I’m surprised and impressed at the development and also the pride of the Cordilleras being represented. Keep up the fantastic work on FEATRing the beauty and pride of the Philippines!
finally, a face behind the name! nakita ko na rin sa wakas who SMOINK is! I buy my kinuday from SMOINK and is delivered to Manila vacuum sealed. another Baguio made product that I buy are blades from Ingimar Cheng of HanYan Blades.
Maaaaannnn... you outdid yourself again. Boy do I miss this kinuday. Of course I've only been used to the traditional way of preparing it and there are numerous traditional variations to how they prepare and smoke it from the ka Benguetan to the Mt Provinces to the Ifugao province...my lolo used to salt it and bury it, hello maggots. It stank, but boy did it taste good when mixed with pinikpikan or the highland version of laing which we call pising...we used to balk at the smell when we were kids but growing up, we loved it. To answer the question, what is the difference with the traditional way of preparing it, is the kind of pig they butcher. The native pigs they use in cañaos or rituals, parties and such. The taste is top notch. That's where you taste the best pork meat. Boiled and lightly salted is how you determine the quality... which I miss so much... they salt the meat then hang them where they cook using firewood and you get layers of smokiness in the meat... its da best...So, I hope you get to experience that team Featr as it will redefine your experience with pork.. kudos to your team for a valuable coverage of our food and culture in the highlands... Can't wait to see more💜
Your video presentation is topnotch. You could perhaps add unique music from the highlands to give more "flavour and ambiance" to your vlog. If you guys really enjoyed the taste of these foods, I don't see any reason why it won't be loved by other Pinoys. If not for your feature, I would not know about these unique dishes. Thanks!
Makes me wonder . When i Think of Baguio all I get is fresh veggies. Featr does it justice by highlighting the culture and food. Oh and btw the production is awesome.
I love this kind of content,i myself is a chef,and i wanted to travel more backhome to get inspiration and start doing it here abroad,man our rich culture has so much to offer
Cordillera has alot to offer when it comes to smoked meat, every region has a different style in processing meat, you see Cordillera is subdivided to different regions and every one of them has a different process of preserving meat, in Sagada you smoke the meat beside or on top of your dirty kitchen or fireplace so the soot actually turn the meat black but also drys the meat, smoky falvor yum, where I come from you have a different process for kini-ing, salting the meat keeping it in a jar for a few days or not before drying it out in the sun, so the fat dries out until its slightly yellow, you also have sibtim, soaking the meat in rice wine for a few days, either or soaking with rice wine and salt, or salting it then drying it in the sun, imagine how many different kinds of process in other parts in the Cordilleras in Ifugao, Kalinga, Benguet, Paracelis, Mountain Province, there's also tinakhang; salted and dried carabao or beef meat, i hated the smell, smells like the smelliest cheese on earth, whoooh, I'm note sure if you can stomach it though, wahaha, your success to locals giving you access to these first hand is your openmind and eagerness to learn, well mountainers are quite reserved in sharing their culture, good luck guys, 😊
Great series showcasing the regional cuisines from my ancestral home! Keep up the great work! What a great way to stay connected with one's culture from across the world. One important thing was omitted in this FEATR. What kind of wood was used to smoke the meat? This is important to guiding the desired flavor needed for the end product.
Editing work is very well done...commentaries and scene cuts are fast and doesn't stagnate on prolonged conversations. In short it flows perfectly. This is one of the few things I love about the channel, you travel with the host throughout the entire video. They're short editorials without sounding "preachy" gives you enough information without "weighing you down". This is why outsiders would view this channel as a tourist-friendly that educate and presents a beautifully crafted story. I've learned alot about my own people and my own culture from this channel than the years of schooling there when I was young. You guys are absolutely amazing telling the world our story, the story of our people, and our land. Salamat!
i love you featr!!! really loving this northern series of my hometown and favorite places up north! hope you can go father up north to the cagayan valley
I love this vlog! Featuring the Food and Culture of the Cordillera! Looking forward for more Food and Culture Vlogs! ❤🎉🎉🎉 God bless and Ingat for FEATR and the Team 👏👏👏🤗🙌🙌
Awwwwww missing home so much❤❤❤❤ highly recommend sagada, buguias try their bulalo version, salughter baguio madami din dun 😢😢😢 love from north pole ❤inasin -salted meat dried under the sun ❤kinuday- we don't normall put salt on it just smoke it and we use this type of bark tree and depending on location ❤pinikpikan with asin chef kiss😘
One thing that sets Kinuday and other smoked meats from the Cordilleras apart is the use of SALENG or pine wood for smoking. Dun nanggagaling yung unique na flavor ng smoked meat dito. Thanks for the feature FEATR!
the humble watwat next, please? And also, why do men do the cooking traditional feasts. Would love the world to know that part of Cordi culture. But yes, thank you for showcasing baguio and cordi eats!
Dude I grew up in the north but I never saw anyone do a smoked meat. I have been envious to the mexican type of smoke meat for years then suddenly we do have this kind of way of cooking here in the Ph even before? Very educational
@@jhuncharlespaulha2964 dinamet ngarud ibaga no ayna nga norte..imposible met nga haan na nkitkita ti sinuuban nga karne..baka haan nga jay Cordi nagapuan na
Pagew tawag naman namin Jan from mountain province. But the meat is the ribs starting from the neck to 5 ribs.. It is only eaten in a special ocations. The wood used to smoke will differ in taste.. Different wood different in taste...
Most Igorot or Ibaloi households would always have 'kinuday' in their houses, especially after a "surplus of watwat" xD from a Canao or Peshit or Kasar or basta parti .
The reason why most foreigners don't like filipino food is because they are commonly salty sweet and sour and only few vegetable on menu.but in cordillera there's a lot of vegetable menus and the food is not too salty.
Also, I wanted to share this video & Erwan's Baguio video also in FB but it wont show a thumbnail. Maybe sa setting nyo. I really want to share these videos pero it jst show a link (sympre mas enticing to watch if the thumbnail video get shown dba?)
What kind of wood was used to smoke the kinuday? wood native to Baguio or the Philippines? Also curious about the temp, must have been pretty low cold smoke if it was going to take 12 hours for small slices of pork belly.
In traditional way, we don't really measure temp, so long as you smoke it. The way they showed it here is his way of doing it because it's for selling, our ways in the mountains(cold parts of Benguet) is, no salt, just hang the slices of meat(doesn't matter what part of pig it's from) above our pogon(fireplace/cooking place) and what ever wood we have will smoke it(mostly pinetree though). His way is also shorter time, we usually just hang it there and forget about it, even for weeks sometimes(by that time it's soooo dry and very well smoked lol). When we decide to cook black bean soup, pinikpikan or potato stew, we go get some slices then add 'em to the broth and that will re hydrate it and also flavor the soup/stew. If you noticed too, the wood he lit for the smoking process have barks in it probably still a bit wet too, that way, a lot of smoke will be produced. I think the wood he uses is Alnus tree(type of Alder tree I think?) a very common tree alongside with pinetree in Baguio and Benguet.
@@09darkfang thank you for the insights! I smoke a lot of meat in the American BBQ style… temp and wood type are very deliberate and thought out, so it is so interesting to hear how it is done natively to Benguet.
This topic had a lot of potential While Featr was probably inspired from Eater or Munchies, the presenter here and in his other videos is comparatively weak and uninteresting compared to Erwann. The questions he asks are dry and he is not able to elevate the conversation into a story. He misses a lot of the information that could be built into the topic. How is traditional smokin done? How different is it from American style? Where is the pig from? What wood do they use? What are the origins and history of smoking? Why was it done? On the chef - what made them start in cordillera smoking? How do they add their flair to it? Is there anything in their ancestry or family ties to food culture and cooking? There's a lot more than can be layered into the story. And from this presenter's videos, it feels like he's just there to eat and say masarap or express his excitement, but not to tell a story and make us more invested in the topic.
