Italian Chef Reacts to Filipino Chef Cooking Spaghetti 3 Different Ways
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- čas přidán 8. 08. 2023
- In this video I'm reacting to my friend Abi, a Filipino chef who decided to try making 3 different spaghetti dishes. (Including one of my recipes 😱)
Watching her video, I realized how much tastes can change from country to country, and I don't feel like judging the tastes of Filipinos but I'm simply not used to certain flavors mixed together! Will anyone ever be able to convince me to try to recreate the Filipino sweet spghetti recipe?
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Thanks again for the review, my friend! I wish you roasted me more - I’ll take this as a challenge 😈 You are always welcome to visit the Philippines, I’ll prepare the hotdogs, banana ketchup, and the cream in carbonara hahahaha
Kidding aside, Filipinos having a different take on the traditional spaghetti is a matter of localizing the dish according to the palate, accessibility and affordability. Pecorino for example can only be found in few delicatessens in the urban area and could cost more (around Php 400-800 for a single use) than an average Filipino’s daily wage (Php 500-600). Fish sauce, we use because it adds both saltiness and umami. In my opinion, it’s just important now to be aware and properly label the recipe. As long as we don’t call the sweet one “authentic”, we can still be friends 😂
She replied hell yeah
popcorn please!
-I agree with the cheese, Cows are not massively produced in Philippines, all of the cows here are mostly importes so the cheese like parmesan, pecorino, mozarella, and other western cheese are always imported which in general cannot be afford by the locals.
-Fish sauce are easy to get ingredients since Philippines is an archipelago with a lot of fish.
and unlike other ingredients like Wheat,basil and other western ingredients. those are not locally produced.
-Banana ketchup was invented when there is a defficieny of tomatoes in the country during the World war 2,
Filipinos Adapted to banana as main ingredients because of the abundancy of Banana trees in the Country
-I like the criticism of vincenzo,
but he has to understand that there is a story, culture, and mostly Availability of resources/ingredients that has been considered to develop the Filipino food we have today.
we adapt our environment and make the most of it in our resources.
perhaps that is the reason also why all of our dishes generally consists of Coconut, Sugar, Fish sauce, soy sauce, pineapple and rice since these ingredients are locally produced and cheap for the Filipino citizen.
LET HIM TASTE IT!!!!!!
I will always be friend with you. I must come to the Philippines and try the sweet spaghetti. You never know, I might like it and make it an Italian national dish 😅
Should I plan a trip to the Philippines and try the Sweet Spaghetti?
It a new style of
You should... Although I am also a lover of our own style spaghetti, but for what I see,there is just a tiny chance that you might like it.. I would suggest that you also try our other pasta dishes like Pancit Malabon or Pancit Palabok or our other signature dishes like Adobo..
Anyway it is already an honor for us that you even consider to try our dishes
that would be awesome! you can also try different Filipino foods and create your own version. :)
You should - amazing place to travel, great local foods, nice people… worth it :)
You should.
Despite I know Italian Pasta prevails all other type of pasta, but it won't hurt for you to try another style of Pasta.
Be bold, embrace other types of pasta so you can gain a new insights for the new flavors.
The story of banana ketchup dates back to World War II, when there was a shortage of tomato ketchup in the Philippines. In an effort to create a similar condiment, food manufacturers turned to bananas, which were abundant in the country. They mixed mashed bananas with vinegar, sugar, and spices to create a sauce that was similar in flavor to tomato ketchup. This is why we use Banana ketchup in our spaghetti.
Thank you for providing the historical context of banana ketchup in the Philippines! It's a fascinating example of culinary creativity born out of necessity during World War II. This unique sauce has since become a key ingredient in Filipino cuisine, including the iconic Filipino-style spaghetti. Food history and culture are truly rich and diverse, and these stories add depth to our understanding of the dishes we enjoy today. 🍌🍝🇵🇭
Thank the woman behind it. Her name was Maria Orosa y Ylagan (1893-1945), a Batangeña food technologist, pharmaceutical chemist, humanitarian and war heroine.
I'm Filipino and I really laughed out loud at your reactions. I wonder what your reaction will be if you saw someone adding soy sauce to their spaghetti recipe. 🤣
I add soy sauce to the ground pork for added flavor does not ruin the spag... Wahehehhehe
Yep we do that for a little bit of added flavor but mostly to darken the sauce.
I'm glad to hear you had a good laugh! 😄 Adding soy sauce to spaghetti would certainly be an interesting twist, and I'm sure my reaction would be just as entertaining. Culinary creativity knows no bounds, and it's always fascinating to see how different flavors and ingredients come together in unique ways. 🍝🥢🤣
Points you can take from the Filipino perspective:
1. Fish sauce is probably the same as what you Italians call colatura de alici or garum. It imparts a great salty and umami flavor from the salted and fermented fish (there are good quality fish sauce that doesn't have that strong fishy flavor and odor) and is often used as a liquid alternative to salt. Cooks use it if they want to not only impart saltiness to the dish, but also the savory umami from the fish.
2. Filipino style spaghetti sauce is tomato sauce which is pre-seasoned and with might be a sacrilegious amount of sugar in it. As you have already knew, Filipinos like their sweet flavor and are not used to the acidic flavor of just pure tomato sauce.
3. Banana ketchup, from what I remember from the top of my head (someone fact check me if ever) originated during the American Occupation. Tomato Ketchup was introduced in the Filipino palate but due to the war and shortages, Filipinos developed an alternative ketchup by using bananas, which are abundant in the country, instead of tomatoes. They have concocted the banana puree I guess with a usual seasonings of a tomato ketchup i.e. vinegar, spices, etc. Because of the sweetness of the bananas, it became a household favorite condiment in the country, and like how it is with tomato sauce, Filipinos like it better than the tangy taste of tomato ketchup.
4. You definitely hit the spot on Filipino spaghetti being a child's meal. But some adults do still eat it especially during birthday parties. It reminds them of what they were used to in their youth, although I see most adults would rather opt for the local noodle dishes and sometimes the sacrilegious cream carbonara pasta that are more savoury than sweet nowadays.
I really hope this helps in gaining insight.
You write a few comments i wanted to. Great comment.
Love this so much. Learning about different cultures I'd so important. As a stupid American; I've been sheltered from a lot of things lol. Really love this comment
@@itagealvah4432As an intelligent American, I've never been sheltered for anything.
What's a good brand of fish sauce available in the US?
Anchovies have taken the place of fish sauce in Italian cooking in most regions, but they do serve the same purpose. I've added fish sauce to pasta puttanesca and it does pretty much the same thing as anchovies: adds umami kick.
Vincenzo, in Asia garlic is often overcooked on purpose and then the onion sweat stops the garlic from burning. Indians cook the same way. And fish sauce early in the dish is really good, believe it or not. When added early the fishiness goes away and you just get the nice umami. It pairs beautifully with beef, just like anchovies. Try it, you'll be surprised. I bet the Romans did the same thing when they made fish sauce centureis ago.
sounds goooood
Finally! The reason the garlic was sauteed first before onions.
@@ernesthader1109 Asian people cook in a different order and temperatures. That's why you give them the same ingredients and the food can taste way different. Filipinos especially love 'burned' garlic. The fried rice is full of it, and it's a topping for beef soup.
@@oodo2908 , yeah. And I don't think my grandma ever burn her garlic even if she cooked first before the onions. Another point is, I believe asians love a combination of complex flavors like sweet and salty, sour and spicy along with a multitude combinations of textures. We love equal level of taste and not have just one central taste and have another minor one to complement the main.
@@ernesthader1109 It's weird so many Westerners don't see the techniques are common in 1000's of Asian cooking videos. Any Asian country cooks garlic first. So they eat the Asian food in restos but when they try to cook it they ignore the instructions. Look how much British people love Indian food. Indians 'burn' everything, even the bay leaves. They even mash the ginger and garlic into paste so that it cooks even more. Vietnamese even burn the ginger and onions in fire before they make pho.
Sweet Filipino Spaghetti for me is comfort food. I know it's not the best tasting, but you really just can't beat the nostalgia. It's definitely filled with processed ingredients (because they're what's readily available in all groceries), but I grew up eating that during most parties.
That’s why Vincenzo is loved by many, he is brutally honest and won’t be surprised if he does the same to his wife. To share my 2 cents here, as the economy in the Philippines grows, many Filipinos in the last 20-30 years are expanding their food selection from Italian, French and Greek and other western cuisines. As a retired hotel food & beverage employee in Vancouver for 30 years, I find Italian cooking the hardest to emulate for many reasons. “There are very few cultures that achieve the level of culinary excellence with the simplicity in their recipes like the Italians have. Many of their most iconic dishes have 5 ingredients or less. Making these dishes taste good require exceptional quality of ingredients and a lot of dedicated practice as a cook. This translates to some of the strongest farming and food production (e.g. cheese and pasta) traditions in the world. It’s not difficult to find delicious food anywhere in the world, but the sheer simplicity with which the Italians achieve it deserve our attention and respect.” - This is a quote from an expert.
That's a profound and insightful perspective on Italian cuisine. It's true that Italian cooking often relies on the quality of ingredients and simple techniques, yet it produces incredibly flavorful and satisfying dishes. The dedication to preserving food traditions and the focus on excellence in farming and production play a significant role in the success of Italian cuisine. it's great to hear that Filipinos are expanding their culinary horizons and appreciating a wide range of cuisines. 🍝🇮🇹🌍
The Filipino palate is more on the "extreme" side if I might say. Meaning we like our food salty,sweet,sour and far from being bland. So if ever you do visit the Philippines,please keep an open mind to various tastes and not the typical flavors you might be used to.
As to the ingredients.more often than not we use products which are readily available in the market, because sometimes what may seem as simple ingredients in your area maybe quite expensive or cannot be easily found in the Philippines,hence we adapt or substitute with whatever ingredient is available.😊
😂 Italian chefs freaking out about their pasta is always somewhat epic. I wish they somehow appreciate the evolution of Pasta so as how the Chinese Lamian evolved to Japanese Ramen and Korean Ramyun.
As there is not enough italian tomatoes to accomodate the world’s demand, definitely adaptation/variations will happen. 🤟🏼
Haha, pasta tales never end! 🍝🌍 Evolution's culinary dance - from Lamian to Ramen, now sweet spag adventures! 🕺😄🍅
Pasta with tomatos sauce is a marriage of Asian noodles and Tomatoes from the Americas.
When Italians freaks out about their pasta being done wrong, it’s the same when we Filipinos see the Americans or Europeans cooking the ADOBO in a wrong way too! We do not really accept that easily, do you?
@@virgodess
dont really mind as long as they dont call it authentic, and not making it on restaurant for everyone to eat.
Didn’t adobo come to Philippines from Spain?
I love how Vicenzo is trying his best not to be disrespectful haha. ❤
Great video.
I am a Filipino but we've never put condensed milk in our spaghetti. But lately, I realized adding sugar is good, not only in Spaghetti but also in other salty dishes. But at the same time I also love the sour-taste of the Italian style.
It's fascinating how tastes can evolve and vary even within the same culture! 😄
It's not just the Philippines, all of Asia is basically is into the sweeter version of tomato sauce, I lived in Japan for 7 years, my wife is Japanese and its the same thing. For whatever reason, Asians like European pasta to be sweet, but their own ramen or whatever noodles are as savory as ever. It's really a mystery where this dichotomy erupted.
I think making them sweet makes the "Western-style" noodles exotic and that's what separate them from the native savory noodles.
And also, the texture tend to be way softer. Have a relative that worked in Italy and came home and cooked us spaghetti "al dente". We thought she was trying to kill us coz we found it way too tough for our liking. Like, it almost feel crunchy. And she was like "You uncultured plebs, this is how _real_ pasta is cooked". 🤣
❤️
Reminds me of common Indonesian toast where we put chocolate and cheese in the same place. Its the most common flavoring for toast, and we put it on our Martabak Manis as well.
I thought its also a thing outside of my country but turns out its not.
Napolitan! Almost as same as the PH spaghetti
thank you for the kind donation and for the explanation. I definitely need to learn more about the sweet spaghetti and filipino culture
Okay, my friend. The fish sauce mystery is something that I researched as an Italian person, because I saw someone making Bolognese and using fish sauce. I was a bit confused when I saw it. The explanation was, is that it doesn't affect the taste of your sauce, but it triggers certain taste receptors in your body to cause you to taste the sauce more deeply. So, being as curious as I have always been, I gave it a go, and he was correct, it didn't make the sauce taste extra salty or fishy in any way... However, unlike the first recipe in this video, I don't think adding fish sauce when served might be a great idea, maybe I'll give it a go at sometime too, just to see.
Hey there, curious taste explorer! 🐟🍝 That fishy twist sure got us on an adventure! 🌊🤔 Let's keep the tradition alive, though. 🇮🇹🍅
@Constantina.Valenti I believe it kinda change the taste of the dish. I've tried using fish sauce instead of salt in some of my pinoy dishes, and the flavor is somewhat unacceptable to my palate. I only use fish sauce as a table condiment, combined with Thai chili to make a great salty umami sauce/dip.
@@vincenzosplateactually fish sauce is very salty on its own.. but if you put it as an additive, surprisingly, you need a lot to taste the salty part.. especially in soup dishes, you can't have a hint of fish sauce even if you put 3-5 table spoon.. a pinch of iodized salt is saltier than 1 table spoon of fish sauce if you put it in your dish while cooking.. that's also one thing i'm amazed with.. maybe a cooked fish sauce lessen its saltiness compare to raw fish sauce which is very salty..
@@vincenzosplate Nowadays, some Filipino cooks use Patis (Fish Sauce) as a substitute for salt, adding not only saltiness but also umami to the food.
As someone who love to cook, I appreciate using fish sauce to most of the food I like. I don't know why, but it's alright. HAHAHA 🤣
Try it sometimes.
Fish Sauce adds Umami and replaces Salt!! Wait till you discover Cacoa for Bolognese...😂😂😂
Hahaha I thought you were so surprised for the Filipino spaghetti 😂😂😂 that's the way we are to use alternative ingredients and so semple way to cook....😂😂that's was classic spaghetti 🍝
as a Filipino growing up in Europe, I grew up eating both sweet and italian style spaghetti. Honestly I love both, Filipino style is nostalgia for me and I think its cool to have best of both worlds. I get a sweet style spaghetti when I want a sweet version and an Italian one when I'm not in the mood for the sweet one. I recommend giving our Filipino spaghetti a go, just have an open mind and understand our flavor profile :) Though I also understand if its too weird, for me the sweet spaghetti is memory of childhood so its great for children's palette.
That's a fantastic perspective! 🌍🍝 Enjoying both Filipino-style sweet spaghetti and Italian versions gives you the best of both culinary worlds. It's all about embracing diverse flavors and relishing the nostalgia that comes with each dish. Thanks for the recommendation and for sharing your experiences! 🇵🇭🇮🇹👏😊
Sadly, it is very difficult to find Pecorino Romano in the Philippines. We got the short end of the stick when it comes to dairy products. The average grocer would not have heavy cream, half and half, buttermilk. Most stores would only have full cream milk, condensed, evaporated, and fresh milk, and nestlé cream. For cheeses, we mostly have blocks of processed cheese that imitate cheddar. Though there are some farms that manufacture artisanal cheeses, they have very small yields and are often cornered by restaurant suppliers. We have no choice but to buy from specialty stores that import dairy products at inflated prices.
True. I wouldn't be tasting these cheeses if i don't have family in Italy. Maybe the lack of variety in dairy products is coz we are after all, Asians and a good portion is lactose intolerant?
I love it when you made a nee category for the Nestle Cream 😂😂
Just ask for Farmer Sanchez!
Most who are not used to smell of pecorino romano would call the cheese a block of vomit
the most authentic Italian dish I could make in the Philippines is spaghetti aglio olio because it only takes olive oil, garlic, chili, and pasta since you can literally buy it anywhere in any grocer or even at the public market, and if I'm lucky I'd stumble upon an actual legit piece of parmesan I could use to top it which is expensive but worth it just to make sure it actually transports me back to the time I visited Italy
My grandfather was Dutch-Indonesian and he used to put Ketjap Manis (sweet soy sauce) and Sambal Badjak (shrimp / chili paste) in his spaghetti sauce.
So wholesome vincenzo! nice reaction video
Filipinos have a deep affection for spaghetti as it is a familiar dish. During our childhood, our parents frequently served it to us during birthday festivities. As youngsters, we have a natural inclination for sweet food, so we tend to desire more of it. As a result, birthday parties are incomplete without spaghetti, as well as other foods like Lumpiang Shanghai that we always prepare during these celebrations.
Try it, when you do, let us know 🙂
So good! Thanks for sharing 🙏🙏
Hi. We're from the Philippines. We love your videos. Can't wait to see you make and try Filipino style spaghetti. 😁❤❤❤
Heyyy, thank you so much 🙏🏻 this is much appreciated ❤️
@roserv521 hell no!
it would be interesting to see you attempted this. I was thinking the same as you but came to like the Filipino sweet version too.
@@vincenzosplateHi Vinnie! to answer your question, Filipino style spaghetti sauce is a sweet style of spaghetti sauce.. It is 100% different from regular tomato or spaghetti sauce.. If you have Jollibee near you in Australia you can try the Jolly Spaghetti.. It’s a good reference to Filipino style spaghetti.. PS.. Your hair is fantastic btw! 💕👌🏻
Vincenzo is adorable to watch, great personality without overacting, which is very important. Besides, he’s great as a chef.
Aw, thanks a bunch! 🙌👨🍳 Adorably cooking up some authenticity with a sprinkle of charm! 🍝😄
Esatto! Don’t forget to add “with an Italian spirit” 🍷 🌞
Thank you very much sir for being respectful and understanding of the Filipino style spaghetti. 🙏
I also appreciate how you keep an open mind watching how it's made since coming from an Italian palate, it really would be unusual and weird. 🙏
Chef Vincenzo, there was a time after World War II when tomatoes were so expensive. Since bananas were/have always been abundant in our land and way cheaper/affordable, the Filipinos found a way to create ketchup using the available resources. Banana ketchup is just ketchup made of bananas instead of tomatoes. Somehow, the taste of banana ketchup became a massive hit to the local masses, and so banana ketchup became a staple among Filipino household. Filipinos love anything sweet, sour, and salty. So it's no wonder we love sweet spaghetti. It's a Filipino thing. No offense to Italians, but true Italian spaghetti is a little too sour for our palate. You have to develop a taste for it. Also, many Filipinos have not been exposed to Italian cuisine. As for me, I eat both Italian and Filipino spaghetti. I have no problem switching from one plate to another. I live in Canada and I have easy access to Italian dishes.
Thanks for the history!
If you're replacing the salt with fish sauce, I think it could be interesting. Fish sauce is very similar to Garum, the fish sauce the ancient Romans loved so they would probably like it.
This! Exactly this!
Yes, but it is not like if something tastes good then you can put it everywhere.
@@tubassobtubassob4906 When I’ve run out of anchovy paste, I have used fish sauce as a replacement in western recipes that call for anchovy paste. If the fish sauce quality is good, it does just fine. Hint: check the protein content on the bottle of fish sauce. Higher protein costs more but it tastes a lot better because it actually has more fish, not just diluted remnants. Fish sauce has multiple levels of quality and flavor depending on the number of pressings, just like olive oil.
its basically liquid umami (made out of anchovies).
Yes and no. Garum is actually slightly more vinegary and more akin to Worcestershire sauce than ketchup.
As a south european that spent most his life frowning upon "exotic" ingredients like fish sauce, I must advise you: go for it. There's so many delicious flavor profiles you'll miss out on if you only try nona's ingredients! That is not to say you should change traditional recipes to accomodate all those ingredients! Just want to say, try new/different stuff!
If you add "foreign" ingredients into your local dishes, it will ruin the authenticity of its flavor and also not good for your culture as well
I agree. Fish sauce is fine especially your intention is to create a fusion dish. I’m usually not a fan of fusion dishes but sometimes they are shockingly amazing
As a north european I admit you gave us Germanic days of the week even though I’m not germanic
@@darthdarthjinxpasta isn't limited to Italy. Did you know that the country that consumes the second most pasta per capita is Tunisia? They have a lot of native pasta dishes that many Italians would find weird. It's a majority Muslim country so pork is absent from many of their dishes and they opt for chicken and beef. They're toppings can include but are not limited to: paprika, chickpeas, lentils etc.
@@darthdarthjinx yes. And if you read the entire comment, I say precisely that. But not everything is a traditional dish, and not everyone needs to only eat traditional dishes. You can, but you don’t have to
Love this amazing content from two different chefs. 🫶🏽
I'm from the US. I always grew up with what amounts to a quick Bolognese sauce with my spaghetti. You see the lighter, more tomato forward sauces, too, but that's not what comes to my mind when I think "I want to have spaghetti." But it's good, when I'm in the mood for something light.
Hello Vincenzo. The banana ketchup became a substitute to the original tomato ketchup during the World War II. Until it became famous here in the Philippines. It is actually good.
Ciao! 🍅🍌 World War II's quirky condiment twist - bananas in the spotlight! 🌟 A ketchup tale for the ages! 😄🇵🇭🌍
@@vincenzosplateit dont taste any banana more like chili ketchup
Banana Ketchup doesn't use the usual Cavendish banana, but what we call Saba banana. It's not as sweet and soft as Cavendish.
@@vincenzosplate WW2 is the reason we don't have "authentic" Italian dishes, its because we were introduced to such dishes and asked to make it for the allies who desperately crave the taste of home rather than eat local dishes so instead you get carbonara made with cream much like in America, spaghetti that uses ketchup which is a common theme during war btw thats also how Japan also got introduced to their version of spaghetti Napolitana that also uses ketchup because Japan had an excess of foreign products after the war which is also why Japan a rice eating nation became popular for Ramen that uses wheat because they were given wheat instead of rice, etc. point is forced cultural exchange results in mistranslation and that often more than not leads to standardization of how the east views the west and thus it becomes what people in the Philippines and many other countries know of today as their version of certain dishes and Im sure that has been the same throughout time when it comes to conflict and warriors spreading culture rather than peaceful missionaries.
@@vincenzosplatetake note, tomato ketchup is still much sweeter compared to our Filipino ketchup made of bananas. Therefore, i would love to add more tomato ketchup on my spaghetti other than any other ketchup made out of a hybrid veggie & fruit such as a banana.😂😂😂
19:25 what she meant is that most Filipinos are very fond of strong flavors which is why she thinks many Filipinos wouldn't like the very light and delicate taste of your version. Hope this helps 😊❤
I agree, the older we get we appreciate the actual original flavor, although it's not bad to eat what we normally or frequently eat which at some point in life we crave for something simple yet flavorful and healthy. Yum, 🤤 this episode makes me crave for spaghetti now ahaha.
it’s true that sweet or Filipino style spaghetti were made usually for kids during children’s party here in the Philippines.. But, children before are grown ups now, and sometimes (specially those who lives abroad for a long time) has this nostalgic feeling or cravings of sweet spaghetti when they visit the Philippines again, and it’s in Jollibee where they can find it easily.. That’s why most Filipinos coming back here has Jollibee their first destination before going home.
Absolutely, Jollibee's sweet-style spaghetti holds a special place in many Filipinos' hearts, and it's often associated with childhood memories and nostalgia. It's no wonder that returning Filipinos make it a point to have Jollibee's spaghetti as a taste of home when they visit the Philippines. Food can be a powerful connection to one's culture and roots! 🇵🇭🍝😊
I’m Cambodian-American, and I had a neighbor (also Cambodian-American) make spaghetti bolognese but seasoned the sofrito with oyster sauce, soy sauce, and fish sauce 😗 it was actually delicious.
Vinnie's hair game is always on point! Looks fabulous!
Wow, thank you SO much 🙏🏻❤️
Until he pulls it out watching videos 🤪
We tried your Pomodoro Spaghetti and it was wonderful!!
Filipinos have sweet tooth. We have abundance of sugar cane, cacao(chocolate/sikwate), we have lots of sweet fruits...mango, banana, pineapple, papaya, cherries etc. that's why we love sweet spaghetti. Pinoy style spaghetti is designed for kids(most of the time it served cold from the fridge) and it's always present on birthday parties and other occasions.
as a filipino, we usually use condensed milk to sweeten the spaghetti, its good, and the banana ketchup is optional, but it make different taste
Hey there, thanks for sharing the Filipino style! 🍝🍌 Sweet spaghetti with condensed milk, sounds interesting! 😄🥛
I'm a Filipino but I didn't put any condensed in my spaghetti. I used to eat Mcdonalds because of its sauce is not so sweet but recently I really hate the taste of spaghetti in Mcdonalds because I felt like I ate in Jollibee which is the spaghetti was the same and so very sweet.
Yes...👍 i'm a filipino as well,and i like my spag with condense milk❤😂
@@kittykate168 mcdonald's spaghetti is technically american style so its understandable that it is not sweet but I understand. it depends on your pallet
Yes, sweet and creamy. 😋
Yes, it's true that Filipino style spaghetti is on the sweeter side. However, it's not common to add condensed milk and fish sauce in it. I am Filipino, but to be honest, I also find it weird when she added these ingredients. Banana ketchup is already sweet so the addition of condensed milk would made the sauce more sweet. The Filipino taste bud is accustomed to sweet savory and strong flavors using our local ingredients such as fish sauce, soy sauce and local herbs and spices. This is evident in our local dishes. The "authentic" Italian spaghetti may be simple to prepare, however, the ingredients such as cherry tomatoes, basil and pecorino cheese are difficult to get for most Filipinos because these ingredients are imported and expensive. So it's not that we don't appreciate the authentic version. The right ingredients are not accessible to most of us which is why we substitute using our local ingredients.
Hey friend, your spaghetti journey's a flavor adventure! 🍝🌶️ Balancing the sweet & savory dance, even if it's a fruity twist! 🍌🇵🇭🇮🇹 Keep on cooking with heart! 👨🍳😄
@@vincenzosplate ooh! Thank you so much!
me too. We don't use condensed milk and fish sauce in spaghetti
I only use banana ketchup because that’s what my mother used. I never saw her use condensed milk and fish sauce and liver spread like they do now. But if it tastes good, i won’t complain 😂
I actually love both versions of Spaghettis, whenever I feel sad, I often go to the Italian ver., its warm, its light, its lovely; but whenever mum cooks me Spaghetti, I would not ask anyone in the vicinity, cuz I will devour everything of it XDXD
Cheers, Vincenzo! Love from the Philippines
in the philippines...
Milk is optional but banana ketchup is always present in filipino style spaghetti.
Thank you for sharing that insight! 🍌🍝 It's fascinating to learn about the key ingredients in Filipino-style spaghetti. Banana ketchup certainly adds a distinctive flavor and sweetness to the dish. Food traditions can vary so much even within a single country! 🇵🇭🍴😊
In many Asia cuisines, having opposing seasoning is a major method like sweet and sour, many of the most iconic dishes are seasoned using vinegar and sugar. It’s delicious.
Most differences in styles of cooking similar dishes simply come down to what that part of the world had readily available. These days it is much easier to get ingredients from around the world but after making something one way, for so long, it fits that area's palette.
Absolutely, my friend! 🌍🍴 It's like a delicious history lesson on a plate. Let's keep those taste traditions alive! 👨🍳🇮🇹
@@vincenzosplatebut I don't like Italian style cooking, I love Chinese, Mexican and Indian food rather than Italian pasta that the Italian are really proud
@@jackward3628 this was so unnecessary
@@datsuna6585 so its necessary to criticize food in other county in your vlog the way they cook your so called pasta? The people in Italy is not same taste buds with indian, japanese, Filipino or Mexican, he this should not called chef, a chef should be open to different taste across the globe, like Gordon Ramsay, Gordon did not criticize the way other people cooked or how the dish taste but he was amaze on how they prepare it. And also that is my opinion, he can have opinion in his vlog but I can open mine in his comment, I love the Filipinos btw and their food also. Unlike Italian who only eat outside and only some who cooked for their families.
I'm Filipino but i like this chef! Enjoy to learn more about your video.
I love this recipe so much!
Hello Vincenzo. I'm Filipino but i belong to the very tiny minority who don't particularly like the "happy birthday" spaghetti - sweet sauce with hotdogs. My personal favourites is the garlic and olive oil. Extremely simple but very tasty. The sweet spaghetti is so popular here that McDonald's and KFC have it in their menu.
Hey there! 🍝👋 It's all about flavors we love. Your garlic and olive oil pick sounds molto delizioso! 😋👨🍳🇮🇹
I love that too. Aglio e olio with a touch of parsely.
I’m also in the minority in my own country - Filipinos who don’t like sweet spaghetti.
Growing up, we did eat sweet spaghetti which I never really enjoyed personally. Al dente was also not a thing, and a lot of people made spaghetti with banana ketchup because it’s cheaper than spaghetti sauce or tomato sauce, which probably contributed too much of the sweetness in old-style Filipino spaghetti. Many people used to complain that Italian spaghetti was too sour, and would add sugar to counteract that if given the choice.
Nowadays, people are starting to enjoy the more authentic Italian flavors and simplicity, but in a country where “rice is life” everything else is usually expected to have stronger flavors to contrast against the rice
Me too.. Pasta Sardine is enough for me especially the spanish style add dry parsley and oregano and chilli flakes olives and oil i am digging it with garlic bread.
@@CliffordKintanarit actually makes sense with what you have said "rice is life", could have been the reason why Filipino dishes tend to be sweeter by putting it more sugar.
Here, eating rice with sugar (or powdered milk or choco malt) is also common hahahaha! Probably the Filipino food culture has sweeter taste buds imho.
Banana ketchup is used all over the Philippines 😊 thanks for the history! 😊❤ Filipino style tomato sauce is little sweet 😁 its usual brand is "Del Monte". The usual hotdog used in our spaghetti is colored bright red. Some use cheesedogs 😊
hahaha... I am not surprised that you are surprised - most Filipinos love their spaghetti sweet and a little bit salty.
I love your reactions...
It maybe not for you as an italian but for us pilipino.. we love it and thats the way we cook it...RESPECT..
I was chatting with my mother about wha to took and I asked her to make some pasta…but I asked her to try the ‘Italian real way’ of doing them…any dish accepted….she said she will search for Vincenzo on CZcams because she knows ‘ one Italian chef who really knows how to do it, so that I won’t complain ‘ hahhahaha it was so nice to know that she also watches you …we are now better friends ….cheers man ..lots of love from Romania ❤
Dying to see Vincenzo tasting the blasphemous Filipino spaghetti. Please taste it, does not matter if you hated it. We just want to see how Italians react to it once tasted. Can't wait though if you have this idea in mind haha
Sounds like a challenge that i'm up for. I'll definitely think about this. Pray for my soul hahaha!
Taste first before complain
Filipino here, I fucking hate Filipino Spaghetti but I love Filipino Carbonara which is another kind of Blasphemy.
@@Mondy667 right!! but I don't really hate it I just don't like it's taste 😂
I love your reaction hahaha
I discovered Vincenzo’s videos because I want to cook a very good BOLOGNESE pasta. And honestly as I’m on the process of cooking it I added “Fish Sauce” and “soy sauce” 🤭✌🏻 trying to make it suit my Filipino Taste Buds 😜
The result is still good 😊
Thank you for reviewing our Filipino Chefs, maybe you can collaborate with them if you will Visit Philippines soon.
Additionally, I’m excited to try more of your Italian cooking.😊
That's fantastic! 😄 It's great that you personalized the Bolognese sauce to suit your taste buds. Italian and Filipino cuisines both have their unique flavors, and experimenting with different ingredients can lead to delightful discoveries. Thank you for the suggestion, and I'd love to explore Filipino cuisine and collaborate with local chefs someday. Stay tuned for more Italian cooking adventures! 🇮🇹👨🍳🍝
your food, your rules.. hehehe! respect the authenticity, but love the diversity! :D
Oh man, the editing is hilarious! Love you, Vincenzo!
Hey there! 🍝👋 Glad you're enjoying the recipe rollercoaster! 🎢🎬🤣 Love and culinary chaos, that's our secret blend! 🇮🇹❤️
I'm filipino who used to love this bday spag, but recently been cooking my sauce frying tomato paste with olive oil and some aromatics, def no sugar simple yet amazing.
Resourceful as we are, banana catsup was concocted because tomatoes were not readily available, but Saba bananas were abundant.
It is normally used also as part of the barbeque marinade and as a basting sauce.
Im a filipino and I laugh so hard when I saw your reaction. 😂😂😂 My dad is also an Italian chef by the way that's why I enjoy watching your videos.
Hi Vincenzo! The reason why the Filipino spaghetti deviated so much from the simple traditional spaghetti is the price and availability of ingredients. Some ingredients like olive oil and pecorino are expensive compared to what a typical Filipino household uses, and some like the basil and cherry tomato are not easy to find because there are only a few dishes that use them which means few specialty shops sell them.
Also, if I am not mistaken, Filipinos started using banana ketchup around 100 years ago when a Filipina scientist discovered a way to create ketchup with banana and there seem to be a shortage of tomato back then. The flavor of a banana ketchup is really different from a tomato one. While tomato ketchup has a tint of acidity, banana ketchup is a bit sweeter. I personally prefer tomato but growing up, banana ketchup is something I can testify about tasting good😊
Thank you for being open-minded about our take on Spaghetti. I have tasted ours and Italians' and they are both good in their own ways. I hope you can try Filipino spaghetti some time in the future maybe when you visit the Philippines. Great video! More power to you, Vincenzo🎉
Hi there! Thanks for the insightful comment. It's fascinating to learn how the availability and cost of ingredients can influence the development of a cuisine. Banana ketchup's unique history and flavor add an interesting dimension to Filipino cuisine. I appreciate your kind words and the openness to different takes on spaghetti. Who knows, maybe I'll get the chance to try Filipino spaghetti when I visit the Philippines someday! 🍝🇵🇭😊 Keep enjoying your delicious dishes! 🎉
That's the magic of creating a dish....chef is just like a archetic of foods...create something unique to our taste buds....
I like both of you guys, just save me a plate. LOL
Ahaha 🙈🙈
I grew up eating sweet spaghetti and I can relate to that nostalgic feeling of my younger years. The spaghetti my mother made was mostly sweet, with lots of ketchup, cheese and hotdogs (hardly any veggies). Later on as an adult, I realized that there were many variations and ways of cooking spaghetti (not the Jollibee type), the Italian way. I actually took a few reciples from Vincnezo's Plate and it all came out so tasty and has since become a staple in our home everytime we crave simple and authentic Italian pasta dishes.
Despite the simplicity of the Italian spaghetti recipe, it is important to note that cherry tomatoes do not grow and are not readily available in the Philippines making them relatively expensive and we only started growing basil quite recently. Filipinos had to make use of whatever ingredient is available. :)
I'm a little surprised that there is no basil in the Philippines. Has anyone ever thought of planting a basil plant ? And as for the tomatoes, there will be at least some normal tomatoes ?
@@aris1956 We have tomatoes here, just not the really big kind. As for cherry tomatoes, I'm confused about that one not being more common in the market, as I've been able to successfully cultivate that in our climate.
@@aris1956 Filipinos in recent years have started growing basil but the recipe which we all have been accustomed to do not have it. We have regular tomatoes but cherry tomatoes taste different as they are sweeter.
@@jaysonPH88 Italians don't really eat cherry tomato pasta that often. It's easy to think that what youtubers say is true but in my personal experience most Italians will make a regular tomato sauce when making simple pasta. And no meat needed whatsoever. Most Italians prefer their protein as a separate dish instead of inside the pasta. All that's to say that people get too caught up in what these "Italian food experts" on the internet will tell you but if you come to Italy and eat with an Italian family, you'll see simpler recipes and techniques than what youtubers try to sell you. My MIL will make a simple pasta sauce with regular tomato "passata" and give us mozzarella or pan fry some chicken/beef/pork as a second course. These influencers want to make people believe that Italians eat fancy from morning to night but it's just not realistic.
@@aris1956basil actually grows well here, the only herb I grew that survived (RIP rosemary and thyme). Thing is, it's not really commonly used and in general, Filipinos are not that really into adding herbs and spices on food. Usually just the common garlic, onion and pepper.
Rosemary apparently is grown in some regions but Filipinos never got to using it in food but instead as folk remedy. Like I saw an herbalist on TV using it as fumigant for women that have just given birth. I was like "What rosemary is actually grown here?"
the culinary landscape is constantly evolving. Instead of looking at it as a disregard to its origin, the various influences on food should be seen as a means to appreciate and honor its inspiration. We are grateful for the inspiration provided, which has allowed us to create a unique rendition of our own.
I actually prefer Italian spaghetti but sometimes I do crave sweet Pinoy spaghetti because it brings back childhood memories. 😊
That's the wonderful thing about food-it's not just about taste, but also about the memories and emotions it can evoke. Enjoying Italian spaghetti while occasionally indulging in sweet Pinoy spaghetti is a delightful way to savor both flavors and nostalgia! 🍝😊🇮🇹🇵🇭
Hello Vincenzo, I am a Filipino. When I was young one day during Christmas season, we had an Italian (from Portofino) as guest in our house and he cooked spaghetti the original Italian way. It was the best spaghetti I ever had. Since then we always have cooked our spaghetti the way he (the Italian guest) did. Now I got older I still do cook it the same way and my children love the way I do it.
I'm intrigued and would love to see Vincenzo out of his comfort zone and not only try the sweet spaghetti but make one himself.
Same as Abby, i grow up with filipino style spaghetti. But as i get older and know how to cook and know what i like, i now lean more on the more simple, quick italian way.
you're gonna love it😊
I love the last one. Growing up, I used to eat sweet spaghetti. But now, I enjoy the Italian spaghetti and I really love to cook the Italian way of pasta.
When I was a kid, sweet Filipino style spaghetti has been my favourite. After several years, I came to appreciate other versions of spaghetti recipes - pesto, simple tomato and basil, aglio olio, etc.
I'd still inhale the Filipino-style spaghetti, but the horizon had widened considerably. If it tastes good according to the diner's perspective, that probably is what matters. :)
When are you gonna make one of the sweet ones?! I need to see you do it!
I'm pretty hesitant about try that. But I'll check out some recipes for sweet style spaghetti.
Growing- up in the Philippines, my family never had spaghetti with condensed milk and hotdog. We had the typical bolognese sauce. The addition of condensed milk and hotdog must be a new thing.
Hey Vicenzo, in the Dominican Republic we cook spaghetti with garlic, sofrito, tomatoes and other ingredients like corn, olives and cream. It tastes a bit different compared to pasta with fresh cherry tomatoes but those ingredients make the sauce a little more complex ending with a delicious results.
I am a white American. We have a lot of Filipino nurses who work in our hospital. From them, I have learnt a few things such as their country is very poor. I think it is a third world country. Countries like the Philippines eat hotdogs and Spam as a source of protein (I predicted they would eat Spam. I googled it to confirm my prediction). So even though it may seem unusual to the Italians (and even Americans), it is part of their culture and part of their recipes. It is not a childhood type of food that she hasn't grown out of. Just have to accept different people belong to different cultures.
Hello Vincenzo! My parents raised me with the traditional Italian style pastas because of their health-conscious lifestyle, which is what I'm used to eating. However, I also grew up exposed to pinoy style spaghetti, which I wasn't initially a fan of, but later on, appreciated for the childhood nostalgia factor.
Some pieces to note which you'll notice: instead of using salt, the filipino style sauces have fish sauce because of its ability to bring out the umami flavor. The fish sauce when mixed with meats help bring out a more complex flavor profile to the meat!
Hope this helps contextualize :)
Hahahaha I love your reactions chef!!! U should try banana ketchup.
Haha, I'm glad you're enjoying the reactions! 🤣 Banana ketchup does sound intriguing, and I'd definitely be up for trying it someday. It's always exciting to explore different flavors! 🍌🍅😄
In Belgium "spagetti Bolognese" is basically ratatouille with ground beef. It is generally also served with the sauce and the pasta separate. RIP spagetti
Hot Dog in spaghetti with a sweet tomato sauce is popular for all ages for Filipinos
We also have black spaghetti (using squid/cuttlefish ink as the main ingredient to make it black).
I grew up tasting both worlds of pasta. My parents worked in italy for several years and they would usually cook traditional italian pasta recipe taught to them by some nonna whom they worked with. My appreciation to the simplicity and boldness of flavors in those dishes grew, and till now, those recipes are my go-to quick fix meals, i.e.. alio e olio peperoncino, and the real carbonara (not with guancale, though). I still do have cravings for filipino sweet pasta since we grew up dining at jollibee when we were young as a consolation for going to church on a sunday morning 😅.
Keep doing what you do Vincenzo love from the Philippines ❤
Hey, thanks a bunch from Italy to the Philippines! 🇮🇹🇵🇭 Cooking up laughs and authentic flavors, worldwide! 🌍👨🍳😄
i dunno why, but this video makes me laugh... his reactions to how we cook our spaghetti is so funny.. sorry.. this makes my day.. lol.......
Ahah thank you my friend
Filipinos and most asians like roasted garlic thats why garlic almost always comes to the hot pan before onions.
That's a great point! 🍽️🇵🇭🧄😊
I think the basic ingredients of authentic italian pasta are quite expensive in the Philippines and are not available in common grocery stores especially in rural areas., that is why Filipinos have their own version of spaghetti which depends on what is available in the market and ofcourse, depends on the budget. I love both version. sweet and also the sour taste of tomatoes.
Correct, the Filipino version is budget friendly
The ones from the video are actually the elegant, refined versions of spaghetti that you'll find in a typical Filipino home. Usually, the ones served at parties are cooked en masse, so it would be the mushiest pasta you're ever going to eat as al dente is non-existent in our vocabulary. Most would boil the noodles first, and leave them for hours before even cooking the sauce. There are even homes that do not put tomato sauce, so all you get is sweet mushy noodles that could taste gross for the uninitiated.
Filipino spaghetti from upper middle class households would probably taste better as they are influenced from American-style "bolognese". Maybe it's better you make your own following some recipe, at least you would be using high quality pasta as well as other ingredients
That slap that came out of nowhere with the brown sugar got an immediate laugh from me😂
same here lmao 🤣🤣
😂😂😂
As a pasta lover whether it's Filipino style, Italian style, or Japanese style spaghetti I will always love it ❤ that's how much i love pasta and any pasta dish ❤
Fish sauce should be a staple of every pantry, I’ve used it in all sorts of cuisines as a salt substitute and it adds great depth of flavour and umami. Fish sauce is quite pungent and strong straight out of the bottle but I find mellows out nicely when you cook with it and doesn’t leave a real noticeable taste profile that takes over but rather just boosts the savoury notes
6:00 fun fact in poland we are making pasta with strawberries or sour cream (mainly "lane kluski" but sometimes tagliatale)
Funniest video Ive seen in a while. Lmao here!! ngl pinoy spaghetti is delish!
Ahhaha thank you my friend!
Im Filipino, i prepared vicenzo spaghetti its very simple and super healthy😊
That's wonderful to hear! Preparing a simple and healthy version of my spaghetti sounds like a delicious and nutritious choice. Homemade meals allow you to have control over the ingredients and create dishes that suit your tastes and dietary preferences. Keep enjoying your culinary adventures! 🍝👨🍳😊🇵🇭
Vincezo, it is typical in Asian kitchen to cook garlic first then the onion (we actually made sure that it's golden brown before anything is added into the pan. why? we like the smell of garlic, hence we have Garlic Rice. Filipino Style Spaghetti Sauce as Abby said is pre-seasoned sauce which has a sweet taste to it. Banana Ketsup is ketsup made of banana partnered with a red food coloring (making good use of what is abundant in our country).
I'm Filipino and I grew up eating all types of spaghetti.. Me and my brother prefer Italian spaghetti. Nothing hits better than fresh basil, tomatoes and olive oil. ❤
Dnt forget real tomato sauce.
Not artificial virginia sauces.
me too. . I love italian pasta.. filipino spaghetti is for only kids 😂.
New subsciber here after I laughed so hard 🤣😂😅 watching ur reaction to d Pinoy sweet spaghetti. Im also a pasta lover & cooks a variety from d sweet to authentic Italian recipes. But d sweet will always have a special place in every Pinoy's childhood. Ur not Pinoy if u don't like a sweet spaghetti 🙂👍
It’s so funny to watch you find these people trying to cook Italian food and go completely off the rails!!
Oh, absolutely! Watching people attempt to cook Italian food and sometimes go in unexpected directions can be quite entertaining. 😄🍝 It's all part of the fun of exploring different culinary adventures! 🇮🇹👨🍳📺
I can't remember if I said before but a great Portuguese dish with spaghetti is called carne guisada com massa. It can be done with other pasta but I always had it with spaghetti and it's so yum.
Yeah, I'm more into the authentic Italian style, and then I met and married my Filipino wife and for the holidays she always makes the sweet hot dog style. At first I was mortified by nearly every ingredient, but after a few years of it being a holiday treat, I've begun to fully appreciate it as an occasional treat. My (probably ignorant) theory on how modern Filipino taste buds have developed is that in WWII survival food (i.e., Spam) when times were tough, became their comfort food and has been celebrated ever since. I'm probably wrong on my theory, but while I love authentic Italian style the most, I definitely plow through the Filipino holiday hot dog style now.
Thx for sharing your perspective 👌🍿 You're not wrong with the theory. Lots of cultures substitute with high energy ingredients. So did Americans with corn, as it was widely available to the food industry. Germans love their potato + grain carbs in now "traditional" dishes.
Mediterranean countries are blessed with sunny seasons and hence fertile soil for the best fresh ingredients directly from the local markets.
Nyom 🍅.
No, it makes a lot of sense. Condensed milk is cheap and it doesn't go bad. Remember it's a tropical climate! So I can see why people would use it for cooking if they have nothing else.
The sweet spaghetti started in the early 80s, and horror of horros, they started making everything sweet - barbecues, and other dishes. Ugh!
That's exactly how we get some of our recipes, like the sisig, American GIs didn't like the pighead so the kapampangans took adventage of that and made a dish out of it, now it's one of the best Filipino food ever
@@rap3208 have you tasted A1 bbq sauce? That shit sweet af 😂
You are so right chef, this type of spaghetti was created for children maybe over 40 years ago. It is always served in children’s parties. You can try it in a Jolliebee Filipino fast food chain found in many parts of the world.
During the war, there was an undersupply of tomatoes in the Philippines, Maria Orosa, a pioneering food scientist and passionate Filipino nationalist, made significant strides in food technology. She developed innovative methods for canning and preserving native fruits, driven by her desire to make the Philippines self-sufficient in food production. One of her notable inventions was the banana ketchup, a unique condiment that has become a staple in Filipino cuisine.
Maria Orosa's creation of banana ketchup is particularly significant as it has influenced the distinct sweetness of Filipino spaghetti, a beloved dish in our culture. Her dedication to enhancing local food resources has left an indelible mark on our culinary traditions.
Maria Orosa's legacy is found in her culinary innovations and her unwavering commitment to her country. She is a testament to the power of ingenuity and patriotism, and her work continues to inspire generations of Filipinos.
filipino sweet spaghetti is like our mac&cheese. it's not gourmet, but it's comfort food. it's a staple in children's birthday parties. =) bone apple tito!