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this is awesome! bahahaha, i wonder what's up with the australian guy with the two filipino girls.

Yeah, good to see but as with all places, ultimately a tragedy amongst the millions of others writ large from conflict. 60-70 Japanese soldiers met a grim end here, burned or suffocated to death. No qualms about the actiona t the time but peacetime gives the perspective to see it's all a shame. A lonely, sad place, that.

AVOID THIS PLACE YOU MAY NOT MAKE IT OUT ALIVE

Killer trailer. This was a great episode... can't wait for the RLT fans to see it.

Great, overlooked, place to travel. Mountains, beach, old ruins, and friendly people.

Nice and welcome to La Union. Been coming here since 2011 and have an Apartment nearby.

What is the brand of your watch? Looks very nice.

Jangan lupa game *pilah sampah plastik* gunakan 4 kotak dirumah masing-masing kotak *ditulis* *1. Sampah organik* (paginya campur ke tanah / *MAGGOT* ) *2. Sampah plastik* (semua isi dibuang ke sampah organik (sambal, acar, lalapan dll)) *3. Sampah non organik* ( kabel, korek, kaca, kain, baterai dll) *4. Sampah sedekah* (Botol, gelas plastik, sendok plastik, karton, kaleng) Semakin banyak orang di rumah MAKA semakin besar kotak sampah plastik. Efeknya 1. Anak Peduli sesama dan lingkungan 2. Anak attention to detail 3. Anak menjadi empati 4. Cek recek 5. In sya allah *pahala* 6. Dll *Perbanyak tanaman bunga* *Coba selama 3 bulan* , yang tidak kuat lambaikan tangan 🖐️di komen *Sampahmu sedekahmu* Plastik sumber polusi terbesar dilaut

Where i can get this kind of susuk

Want to see a FREE country? Go to Cambodia

Even Filipinos do not understand our cuisine. We don't have only one cuisine. To understand Filipino cuisine, you have to understand the different regional divide in our country. Go and eat in the different regions and you will know how different the cuisines are

Some food in rich countries only look good but taste shit,only presentation is good.

I have 2 Romanian dogs . God forgive you from lying

Jesus loves u all repent and turn to god

I found the answer at least. Thank you for share

Pilipino food not dirty as like some other country we are clean cooking not dirty .

FEATR channel can also help you for food references in the Philippines it is one of the most reliable here on youtube

🤍🤍🤍🤍🤍

As a Filipino, our food is better to be eaten regularly at home instead of being commercialized imo. Ph food is better when eaten at home fresh

Mulțumesc pentru cuvintele tale, mi-au atins inima. Sunt columbian si locuiesc in Olanda, am adoptat un caine romanesc si sunt foarte multumita de el ❤

I adopted one of this dogs, let me tell you that is the best decision I made in long time, he is happy and learning a lot about his new home. Greetings and gratitude from The Netherlands

New subscribe 🇵🇭 watching frm saudi arabia

Le paso la lengua 🤤🤤

Will Bicol Express do? pork belly cubes with the 3 main ingredients - lots of sili labuyo and chilis, lots of coconut milk, and micro shrimp, not shrimp paste but newly harvested fresh micro shrimps

India is a HUIuuuuge polluter

To tell you the truth, the tinola (Filipino chicken soup) in bamboo has been done so many times, man. Tinola is too simple. If it was me, I'd have done a sinigang soup using sugpo (prawn), followed by a sisig roulade or sausage with a side of fiddle fern salad. The main course would simply be lechon with garlic rice. I'd end with leche flan or halu-halo.

As a former food columnist in one of the regional papers in the Philippines, my answer to that question would be that there's no real standard governing the recipes, which hinders its popularity. Everyone insists their recipe is the "authentic" or "original" version, or everyone claims their mom (or whoever relative) makes the best "whatever". Filipino cuisine is perhaps the most inconsistent, unstructured, and confusing cuisine in the world. Some dishes have the same exact ingredients and use the same cooking methods but may have different names. Other dishes have different ingredients and cooking methods but have the same name. Take adobo, supposedly the Philippines' "national dish". It's too confusing. There are too many versions, some with soy sauce, some without, even some without vinegar, with one version that's very similar to the breaded Andalucian adobo. Whatever origins it has is too tiring to discuss. You can get some pretty violent reactions from Filipinos if you even show a hint of suggesting that adobo has origins in countries other than the Philippines. Still others have roots from other countries but Filipinos refuse to acknowledge the foreign origins (or maybe they're just ignorant and too lazy to do some research). Empanada's Latin American origins aren't even discussed by locals. Halo-halo originated from kakigori, yet Filipinos don't even know that. Add to that each province claiming it's where a particular dish originated adds more tension to the discussion. It's actually funny seeing a foreign dude knowing more than so-called local experts. By the way, according to some locals in Angeles City, there's a local government ordinance that prohibits putting mayonnaise or egg on sisig. Any establishment caught doing so is supposed to pay a fine. Don't get me wrong. I'm a Filipino and I love Filipino food. Except that I can go on and on about my criticism of the cuisine as a CUISINE itself, not about the individual dishes.

filipino food is popular but u people prefer to call it spanish influence. just like lechon. why don't u go to spain and see their lechon who looks like a roasted pig from china. then u will also discover filipinos are cooking their lechon. filipino food was already famous u just prefer calling it from spain.

It's not really as good as other cuisine.

6:24 😂😂😂

Because for so long, Filipino food is eaten at home, instead of eaten in a restaurant.

As a filipino, we don't even need foreigners to try or criticized our food since most of them are picky eaters with different tastebuds... But as long as i love filipino food, i dont care the foreign criticism and hate...

I am a Filipino working in South Korea. I prefer and missed sahawaya, chicken barbeque and lamb spare ribs in Saudi. I will choose these food over Korean food.

You look like Philippine basketball player Alex Compton.

Complex flavors that needs to be partnered with rice at all times. Rice 3x a day-breakfast, lunch & dinner. Almost all viands not unless they are stated as snacks to munch on as is, there is also a need to put condiments not just dipping, but put a little bit on every bite-soy sauce, fish sauce, calamansi, red chili, vinegar, garlic, etc. Even some foods that contain pasta like sopas (milky soup with macaroni pasta), pancit, miswa etc are partnered with rice. Others may say that our food qre salty, bec they're perfrct to be eaten with rice on every bite to balance its taste. We get to enjoy western fooda like steaks but locally partner it with rice instead of mashed potatoes/vegies. Our food is also a bit oily because again it needs rice, w/o rice the oiliness of some food isnt okay to be eaten as is. People also question our rice just being plain and white. We don't season our rice unlike other asian countries, bec again our food is already tasty and salty, we justneed a plain white riceto balance the texture and taste of each food on our table. Cooking it differently will also make it hard for us if thereare more than 1 viand on the table, it may not taste good with other dishes.

No one eats raw balut here in thr Philippines lol

BALUT IS EATEN BOILED ITS NEVER RAW. ITS LITERALLY JUST A BOILED BIRD/EGG YOURE TOO DRAMATIC DONT BE PUSSY

Many thanks for your thorough, insightful coverage of Filipino cuisine! The greatest factors affecting the rise of Filipino cuisine to global status are: 1. Efficient agricultural production of vegetables and other food ingredients essential to nutrition and flavour. High cost of nutrients prevents the great Filipino recipes from attaining their true potential when done right. When done properly, Filipino chefs and home cooks consistently produce great results, easily repeatable. 2. The diversity of ways a recipe is rendered leads to nonstandard versions, some of which don't do justice to the basic recipe. It creates many non-unique results. However, this also creates room for relentless experimentation that often produces great different identities. This nurtures free competition if market niche is what you want. This is why the US produces great pizzas in every city. Connecticut is a small state, but it has many great pizza restaurants. Look at sisig - a Filipino dish that's less than 50 years old. It has reached national status. Anthony Bourdain himself tasted it during his Manila culinary visit. He predicted that sisig could be a gateway to Filipino cuisine receiving international recognition. Sisig is still experiencing endless experimentation by Filipino chefs. That's great. Yet there exists a seemingly standard version, a standard identity if you will, at comparable restaurants. But the winds of change and experimentation continue to fan across the islands, thus creating endless variations of the basic standard recipe of it. More historical is the ongoing new versions of centuries-old adobo, which are less chaotic, lending accepted standardization of the flavor rooted in many homes. While differentiated in terms of a few tweaks on ingredient additions, rather oddly, the taste and flavor feel very similar. Not so with sisig. The variations are more radical, though the differing taste and flavor are still appealing, depending on your openness to variety. Lastly, unbeknownst to many Filipinos - not to mention the world - a prestigious website www.tasteatlas.com had selected a Filipino dish, a few years ago, called shrimp sinigang as the world's number 1 in that particular year in the best soups category! It had lost its top rating recently but has retained its high ranking above thousands of soups around the globe.

Or......Maybe have the "global tastes" adjust to the Flavors of Filipino food. You'll get used to it.....Have a blessed day🙏🏽🤙🏽

The City of Iloilo has been named a UNESCO City of Gastronomy in the latest UNESCO Creative Cities Network (UCCN) for 2023.

Go to Iloilo and taste the Local dishes. You will be amazed. One good example, "Chicken BINAKOL in bamboo". They also serve it in the restaurants but not cooked in the bamboo. They use the same ingredients. No matter what is the method of cooking, it will taste almost the same and the secret is the use coconut water ONLY Iloilo, the new Gastronomic Capital of the Philippines.

Wondering why Filipinos abroad frequents Filipino Restaurants if there is one even the prices are even higher than steaks and burgers? It's the unique taste. You put Foreign Restaurant and Filipino side by side. The Filipino customers will go to the Fil Restaurant. That proves that the cuisine is good but underrated.

Upped for a third time?

The best part of balut is the soup. You didn't eat that. And balut is eaten with salt.

Thank you for featuring the Philippines! If you want to indulge yourself into rich Filipino culture + Great Filipino cuisine, you have to visit Iloilo City. It recently has been given given the title by UNESCO as the "Gastronomic City of the Philippines". You have to know that each island in the Philippines have their own delicacy using ingredients endemic only in that specific island. 😊 Visit Iloilo city next time you decided to come back here. 😊

Very very early days... bring it on!

one of the reason why filipino food under rated and not internationally famous because the dishes are not standadized example every island has its own version ,same with other dishes

another vlog 😢balut its not eaten raw

Awesome video.

😍😍😍