@FEATR, I hope you would release a book featuring these rare recipes. There are a lot of Filipino recipes that are not yet known to most Filipinos and with different regions having their own way of cooking these recipes. These deserves to be passed on to every generation and should not be forgotten. And thank you very much for always featuring the best foods within the Philippine islands.❤
Heirloom recipes like these and the stories behind them should be properly documented and kept as historical and provincial/regional culinary treasures. Thank you, FEATR team, for all your hard work in sharing such heritage and interesting finds❣
0:50 Oh gosh as an Indonesian, we can relate to this so much! Indonesian desserts are majority aren't baked either-even if a little of them baked, its using traditional 'oven' made from clay. Most of our desserts are made by boiling, steaming, frying, or just searing it on some flat surface (pan, etc). I think this might be maritime Southeast Asia culture's similarity. Pretty sure Malaysian desserts are mostly like this as well.
Thank you, FEATR, for giving a voice to the common folk trying to preserve our heritage. I'm from Pagsanjan, born and raised, but only now became aware of this delicacy.
Pangarap ng prof ko to nung college. She was once called "Sago Queen" of the Philippines because of her intrinsic study about the real Sago (s.n. Metroxylon sagu) a.k.a landang in bisaya. Hope ma feautre nyo rin. Starch source sya sa mga marshy towns of Agusan in Mindanao and also some parts of Visayas. Staple food sya in Papau New Guinea and some parts of Indonesia and Malaysia.
Bakit di common yang metroxylon? Nung nagsimula ako magbasa tungkol sa sago nalaman ko na hindi siya totoong sago kundi cassava. Metroxylon kaya gamit sa sago pearls dati bago naintroduce ang cassava?
@@TaLeng2023 kunti lang may alam unlike cassava na anywhere meron. Tapioca pearls na yan since. Sagu usually ginagamit lang pampalapot sa "binignit" a.k.a lugaw, tapos sa Agusan Marsh, parang rice ng mga native. But in Malaysia and Indonesia, they use it in noodles.
@@TaLeng2023sago is from palm sago. Baka meron ng alternative source for sagu since yung palm is pinuputol yun to create sagu tapos parang more than 10 years bago magmature ang palm bago maharvest.
Another underrated old school sweet is minatamis na santol and minatamis na kamias. You have to dry out the fruits in the sun with lime (apog) and then boil them in syrup. It's still sold by Bulakan Sweets in Retiro.
FEATR should publish a coffee table book/recipe book to featuring authentic Filipino dishes. Maybe 3 set of coffee table books featuring Desserts, Main Dishes and Preserves 😊
Sad reality, all heirloom recipes are slowly fading away due to lack of interests and family is shifting to more easier and "commercialized" products for profit convenience. Thank you FEATR for featuring these mouthwatering calamansi nata de coco dessert. I never heard such until now. I hope next time, please tell us or give us idea how it taste like. because honestly ive been waiting for your taste test so all of us watching can somehow have an idea about it. It seems delish. Maybe that's what lacking on this episode.
It could also be due to changing tastes. Making and decorating Western style cakes can also be difficult, but people make them because they like them. It's normal for people to stop liking certain foods. There are also many forgotten dishes and desserts from other countries, hence the existence of channels like Tasting History.
didn't know may ganito, sana makatikim ako. good job Erwan! more of these recipes. sana meron mag ganito yung mag vlog nang mga katutubong sayaw, mga ibat bang arts at culture na unique sa ibat ibang provinces
Whoa, these are beautifully intricate confections. I would pay good money for them. I have never heard of these products. Bravo FEATR for showing us heirloom recipes. As a Filipina abroad, and raised abroad, I am growing in my appreciation for my culture. Thank you.
Ngayon ko lang nalaman na may ganito pa lang dessert. Nakaka-amazeee. Once again, thank you FEATR! Please continue to make videos like this. And sana, marami pang makanuod ng mga videos from this channel ♥️
I love the stories you transmit on this channel, after the amazing people of the Philippines, if we’re talking food, one of the things I miss the most is the unique flavour of calamansi there’s nothing like it
Naglalaway tuloy ako 😅 parang ang sarap. I love nata de coco. Pinapapak ko to. Sana matikman ko itong calamansi nata de coco. Thanks for featuring this FEATR 😊
There was also Nata de Piña which is made from surplus pineapple juice. But noone makes this anymore. The Nata de Piña we ocassionally see today are actually merely Nata de Coco flavoured with pineapple.
very well said "dapat masaya ka pag nag-luluto ka." ganon naman talaga bawal ang nag mamadali pag nag luluto ka walang shortcut sa pag luluto kung gusto mo masarap ang kalabasan nito.
I've been watching feature stories on local TV since I was a kid, but I've never heard of this... EVER! There's so much love put into that recipe. Such an amazing feature, guys. Now, I'm curious how it tastes. 🤗🤤
Kay gandang heirloom and it looks delicious din. I noticed the hands of Maam Velasco siguro sa kakapiga niya ng calamansi hehe nakakaputi nga naman talaga. Patience is the 🗝️❤.
Wow...its unique dessert..i will tty this 57 na ako ngayon ko ito nalaman at my age my ganoon na delicacies pla...super duper matrabahose pero sulit cguro masarap iyan
Saw a recipe yesterday for orange peel done in a similar fashion (not carved). Supposed a delicious dessert when boiled and boiled to eliminate the bitter flavour of the pith. I can see lime would be equally delicious. They do add back in the juices at some point point.
Nakaka amaze at nakaka tinding balahibo pag nakakapanood ako ng ganitong story na may ganito palang pagkain sa pinas. Yun deep story ng process nito. Nakakalungkot lang dahil sa tingin ko unti unti na mawawala yun ganitong family recipe or tradition dahil iba na generation ngayon parang hindi na interesado sa ganito. Siguro sa future, pinakuluang at minatamis na cellphone na ang papalit dito hehe.
The calamansi Nata De Coco looks like gems! I love how translucent and shiny they after the laborious process! They look super yummy too.. I hope they can be added to shaved ice!
Salute to your dedication…well deserve to be documented…1st time ko na makita na may ganito…curious….sana when i get to go home matry ko sya🙏❤️👏💐…ofw…Thank you for sharing!!❤❤❤
What’s beautiful video ! Thank you for sharing. I feel so culturally educated. There is so much love in the craft of making such a product. I grew up eating coconut jelly, but it wasn’t until a few days ago that I wondered what exactly was the gelling agent. I looked on the packaging not seeing any gelling agent! U thought there was a mistake in packaging haha. I was expecting to see agar agar or konjac gel. But after some research i learned it is a fermentation process that creates the firm jelly texture! And learned it is called Nata de coco Then I came across this video!!! I actually have a calamansi tree in my front yard! It was planted before my parents moved here I think… but it could have been planted by them, I don’t remember…For many years we didn’t know the name until I searched it up earlier this year! We referred to it as the ‘not-kumquat’. Haha But it was in fact, Calamansi, or Philippine lemon or lemon! It makes a great chilli when the juice is blended with fresh chilli, sesame oil, fresh young ginger, some salt, some mushroom seasoning and large red chili (without the seeds of course). It pairs soooo well with white rice and hainan chicken rice. Well, technically I’ve never had hainan chicken rice cos I’ve been vegetarian my whole life, but it is great with our vegetarian version.
Every Region or Places here in the Philippines , in our country, must have each of their own schooling or learning about each pride, atleast in each and every region to focus on their own delicacies, own heritage of delicacies. So atleast they'll have the interest if God willing, na " ow I never thought or I didn't grow up with this kind of delicacy, but we have it, which seems to have forgotten, our pride, let's revive it, God willing. " Kahit na andito na tayo sa modern world, we should not be the same in some other countries na nakakalimutan ang tradisyon. Ito ay pamana at alaala sa atin ng mga ninuno natin. Siyang tanging magpapaalala sa ating pinagmulang bayan. 🧡 Sendin Love, Filipino Woman 🧡
Wow! It takes a lot of time and patience. Never heard of this product before. Salamat Erwan! Meron din ako hinahanap, natikman ko sya nung bata pa ko. Kamias na ginawang prunes. Wala ako makita, wala na rin atang gumagawa ngayon.
@png 2000 - Kamias prunes still available. I've bought one from a DTI sponsored event in SM Mega featuring pinoy food products from different regions. Surprisingly, the one that I bought was manufactured from San Antonio Heights in QC.
Grabe. 30 years old na ako at taga probinsya. Ngayon ko lang nalaman na meron ganito. Walang ganeto sa amin eh.. super detailed at impressive. Sobrang rare neto. Sana madami gumawa niyan para di malimutan..
Wow. What a story. I saw this calamansi stuffed nata the first time on a facebook post by a friend of mine. Hope to get a taste of that special delicacy 🫶🏼
Do you eat it as a whole? I hope FEATR discover more of the rare and almost forgotten recipes and have the narrator speak in Filipino. I will also love a cookbook. You should do a collab with lokalpedia.
These copper cooking vessels are known as "tacho". They come in several sizes. I do not know this delicacy nor have i seen or tried it. Great feauture!
Nanay sana po mghire kau mrming assistant sa pggwa neto kc gusto ko rin po to mtikmn, ung sana mkita ko to sa big grocery stores worldwide or pwde na iorder online.🙏🏽or meron na po b..ngluluto kc ako hbng nanunuod neto bka kako nbnggit dito,diku lng nrinig 😊happy new year everyone 🎇🎆
@FEATR, I hope you would release a book featuring these rare recipes. There are a lot of Filipino recipes that are not yet known to most Filipinos and with different regions having their own way of cooking these recipes. These deserves to be passed on to every generation and should not be forgotten. And thank you very much for always featuring the best foods within the Philippine islands.❤
Schools should be teaching this
Couldn't agree more! Kudos to team Featr for doing these videos!
I need this 🥹
Internet and social media is thr answer. Books are too old school. No one is buying recipe books anymore.
@@erls5206 Physical copies are forever while digital can be erased.
Heirloom recipes like these and the stories behind them should be properly documented and kept as historical and provincial/regional culinary treasures.
Thank you, FEATR team, for all your hard work in sharing such heritage and interesting finds❣
It should be taught in school
Yes Pagsanjan Laguna ❤
Kamatis din dito sa amin, Pagsanjan
I Agree with You ...
0:50 Oh gosh as an Indonesian, we can relate to this so much! Indonesian desserts are majority aren't baked either-even if a little of them baked, its using traditional 'oven' made from clay. Most of our desserts are made by boiling, steaming, frying, or just searing it on some flat surface (pan, etc). I think this might be maritime Southeast Asia culture's similarity. Pretty sure Malaysian desserts are mostly like this as well.
I love how she is not forcing her kids to preserve their legacy. She is letting them choose the path they choose, pero sana may magmana ☺️☺️
Thank you, FEATR, for giving a voice to the common folk trying to preserve our heritage. I'm from Pagsanjan, born and raised, but only now became aware of this delicacy.
Great to hear! We hope you get to try it for yourself!
Pangarap ng prof ko to nung college. She was once called "Sago Queen" of the Philippines because of her intrinsic study about the real Sago (s.n. Metroxylon sagu) a.k.a landang in bisaya. Hope ma feautre nyo rin. Starch source sya sa mga marshy towns of Agusan in Mindanao and also some parts of Visayas. Staple food sya in Papau New Guinea and some parts of Indonesia and Malaysia.
Bakit di common yang metroxylon? Nung nagsimula ako magbasa tungkol sa sago nalaman ko na hindi siya totoong sago kundi cassava. Metroxylon kaya gamit sa sago pearls dati bago naintroduce ang cassava?
@@TaLeng2023 kunti lang may alam unlike cassava na anywhere meron. Tapioca pearls na yan since. Sagu usually ginagamit lang pampalapot sa "binignit" a.k.a lugaw, tapos sa Agusan Marsh, parang rice ng mga native. But in Malaysia and Indonesia, they use it in noodles.
@@TaLeng2023sago is from palm sago. Baka meron ng alternative source for sagu since yung palm is pinuputol yun to create sagu tapos parang more than 10 years bago magmature ang palm bago maharvest.
up! Not everyone knows about landang. It's tedious process and it's tie to our balangay boat here in agusan is a story I wish many people know about
Philippine Heirloom Crafts, Arts, Food, etc should be part of our schools curriculum.
Yayy!! My grandma is in the video!!
may contact number po ba for orders? gusto ko po bumili para matikmaan
Publish a book maam..it's a gem we should cherish it to continue ur familys legacy
Another underrated old school sweet is minatamis na santol and minatamis na kamias. You have to dry out the fruits in the sun with lime (apog) and then boil them in syrup. It's still sold by Bulakan Sweets in Retiro.
I tasted the minatamis na kamias, my mom used to make one since we have a kamias tree, mahirap lang gumawa pero it is so good
FEATR should publish a coffee table book/recipe book to featuring authentic Filipino dishes. Maybe 3 set of coffee table books featuring Desserts, Main Dishes and Preserves 😊
Sad reality, all heirloom recipes are slowly fading away due to lack of interests and family is shifting to more easier and "commercialized" products for profit convenience. Thank you FEATR for featuring these mouthwatering calamansi nata de coco dessert. I never heard such until now.
I hope next time, please tell us or give us idea how it taste like. because honestly ive been waiting for your taste test so all of us watching can somehow have an idea about it. It seems delish.
Maybe that's what lacking on this episode.
It could also be due to changing tastes. Making and decorating Western style cakes can also be difficult, but people make them because they like them. It's normal for people to stop liking certain foods. There are also many forgotten dishes and desserts from other countries, hence the existence of channels like Tasting History.
didn't know may ganito, sana makatikim ako. good job Erwan! more of these recipes.
sana meron mag ganito yung mag vlog nang mga katutubong sayaw, mga ibat bang arts at culture na unique sa ibat ibang provinces
Heirloom recipes are great finds. 😊❤
BTW, beautiful heirloom. Hope it continues on the next generation.
Congratulations, Ms Velasco for keeping alive this tradition!
Hopefully, this heirloom recipe will thrive beyond Nina's lifetime. Thank you for sharing, Nina and Featr!
Whoa, these are beautifully intricate confections. I would pay good money for them. I have never heard of these products. Bravo FEATR for showing us heirloom recipes. As a Filipina abroad, and raised abroad, I am growing in my appreciation for my culture. Thank you.
Ngayon ko lang nalaman na may ganito pa lang dessert. Nakaka-amazeee.
Once again, thank you FEATR! Please continue to make videos like this. And sana, marami pang makanuod ng mga videos from this channel ♥️
I love the stories you transmit on this channel, after the amazing people of the Philippines, if we’re talking food, one of the things I miss the most is the unique flavour of calamansi there’s nothing like it
These are both beautiful dishes. PRESERVE THEM.
Naglalaway tuloy ako 😅 parang ang sarap. I love nata de coco. Pinapapak ko to. Sana matikman ko itong calamansi nata de coco. Thanks for featuring this FEATR 😊
There was also Nata de Piña which is made from surplus pineapple juice. But noone makes this anymore. The Nata de Piña we ocassionally see today are actually merely Nata de Coco flavoured with pineapple.
This is amazing 😮
very well said "dapat masaya ka pag nag-luluto ka." ganon naman talaga bawal ang nag mamadali pag nag luluto ka walang shortcut sa pag luluto kung gusto mo masarap ang kalabasan nito.
I've been watching feature stories on local TV since I was a kid, but I've never heard of this... EVER! There's so much love put into that recipe. Such an amazing feature, guys.
Now, I'm curious how it tastes. 🤗🤤
Philippines really have diverse ideas of desserts and cooking..
as long as you share the process and make it available like dito sa youtube for sure hindi mawawala ang legacy ng nito ❤❤❤
congrats to the research team of featr, the topics featured on this channel are very imformative and interesting.
Glad you think so!
An heirloom recipe I wish I learned from my lolo before he passed. It’s a very nostalgic snack / dessert from my childhood. Sobrang sarap nito 🧡
Kay gandang heirloom and it looks delicious din. I noticed the hands of Maam Velasco siguro sa kakapiga niya ng calamansi hehe nakakaputi nga naman talaga. Patience is the 🗝️❤.
Wow! Gusto ko rin matikman yaaan! Siguro mahal lang kasi ang tagal ng process😊
Wow...its unique dessert..i will tty this 57 na ako ngayon ko ito nalaman at my age my ganoon na delicacies pla...super duper matrabahose pero sulit cguro masarap iyan
Saw a recipe yesterday for orange peel done in a similar fashion (not carved). Supposed a delicious dessert when boiled and boiled to eliminate the bitter flavour of the pith. I can see lime would be equally delicious. They do add back in the juices at some point point.
Wow thank you for the heirloom recipe ma’am and featr! Salute!❤
Nakaka amaze at nakaka tinding balahibo pag nakakapanood ako ng ganitong story na may ganito palang pagkain sa pinas. Yun deep story ng process nito. Nakakalungkot lang dahil sa tingin ko unti unti na mawawala yun ganitong family recipe or tradition dahil iba na generation ngayon parang hindi na interesado sa ganito. Siguro sa future, pinakuluang at minatamis na cellphone na ang papalit dito hehe.
The calamansi Nata De Coco looks like gems! I love how translucent and shiny they after the laborious process! They look super yummy too.. I hope they can be added to shaved ice!
I have never heard nor seen calamansi with Nata de Coco. I’d love to try it☺️
Great upload as always, sending my full support, always here to support you, just stay connected;'
Way better than most mainstream media shows.
Salute to your dedication…well deserve to be documented…1st time ko na makita na may ganito…curious….sana when i get to go home matry ko sya🙏❤️👏💐…ofw…Thank you for sharing!!❤❤❤
What’s beautiful video ! Thank you for sharing. I feel so culturally educated.
There is so much love in the craft of making such a product.
I grew up eating coconut jelly, but it wasn’t until a few days ago that I wondered what exactly was the gelling agent. I looked on the packaging not seeing any gelling agent! U thought there was a mistake in packaging haha. I was expecting to see agar agar or konjac gel.
But after some research i learned it is a fermentation process that creates the firm jelly texture! And learned it is called Nata de coco
Then I came across this video!!!
I actually have a calamansi tree in my front yard! It was planted before my parents moved here I think… but it could have been planted by them, I don’t remember…For many years we didn’t know the name until I searched it up earlier this year! We referred to it as the ‘not-kumquat’. Haha
But it was in fact, Calamansi, or Philippine lemon or lemon!
It makes a great chilli when the juice is blended with fresh chilli, sesame oil, fresh young ginger, some salt, some mushroom seasoning and large red chili (without the seeds of course). It pairs soooo well with white rice and hainan chicken rice. Well, technically I’ve never had hainan chicken rice cos I’ve been vegetarian my whole life, but it is great with our vegetarian version.
Every Region or Places here in the Philippines , in our country, must have each of their own schooling or learning about each pride, atleast in each and every region to focus on their own delicacies, own heritage of delicacies. So atleast they'll have the interest if God willing, na " ow I never thought or I didn't grow up with this kind of delicacy, but we have it, which seems to have forgotten, our pride, let's revive it, God willing. " Kahit na andito na tayo sa modern world, we should not be the same in some other countries na nakakalimutan ang tradisyon. Ito ay pamana at alaala sa atin ng mga ninuno natin. Siyang tanging magpapaalala sa ating pinagmulang bayan. 🧡
Sendin Love,
Filipino Woman 🧡
Wow! It takes a lot of time and patience. Never heard of this product before. Salamat Erwan!
Meron din ako hinahanap, natikman ko sya nung bata pa ko. Kamias na ginawang prunes. Wala ako makita, wala na rin atang gumagawa ngayon.
@png 2000 - Kamias prunes still available. I've bought one from a DTI sponsored event in SM Mega featuring pinoy food products from different regions. Surprisingly, the one that I bought was manufactured from San Antonio Heights in QC.
@@RafMagdiwa Thank you for the info. 💗 I hope I can find one in Cavite.
Wow!!! Parang ang sarap, na curious ako anu lasa. 😍
Amazing, this is one unique dessert! Thank you for featuring this, now I want to order one for myself!
Grabe. 30 years old na ako at taga probinsya. Ngayon ko lang nalaman na meron ganito. Walang ganeto sa amin eh.. super detailed at impressive. Sobrang rare neto. Sana madami gumawa niyan para di malimutan..
Ang sarap manuod sa channel na toh.
these kinda of videos i would like to watch more... moree...
first time to see these heirloom recipes! amazing process and products. great feature, FEATR!
uy, bago to sa kin. 🤤🤤
🇵🇭tangkilikin ang sariling atin💪
this is the most treasured filipino dessert pls continue this ❤❤❤❤❤❤❤❤ ngayun ko lng ito nalaman tlga ...amazing
thank you from our bottom of our hearts FEATR team
Gandaaa ng video!!!
Solid ganeto talaga ung hinahanap ko Yung mga authentic na Filipino food.
Thank you sharing your recipe maam. Salute o7
Wow. What a story. I saw this calamansi stuffed nata the first time on a facebook post by a friend of mine. Hope to get a taste of that special delicacy 🫶🏼
You can order directly from them! Details on the description.
Thank you featr for featuring this ❤
WOW so AWESOME that’s one of a kind 👏👏👏
This got to go viral.
Ang Galing ng Pinoy!!! ❤️🇵🇭
Ayos!!! 👍👍👍
WAAAAAAH ANG AMAZING
IM AM SO AMAZED!!!!!!! ❤❤❤❤❤❤❤ ANDAMI TALAGANG HIDDEN GEMS PAGDATING SA PINOY FOOD CULTURE.❤❤❤❤❤❤❤❤❤❤
wooowww this is amazing content i never knew thanks guys its amazing
So enjoy watching this video. The story and learning something new I've never seen before.
Do you eat it as a whole? I hope FEATR discover more of the rare and almost forgotten recipes and have the narrator speak in Filipino. I will also love a cookbook.
You should do a collab with lokalpedia.
Thanks lola.
Gusto ko gayahin 😊
Sariling atin ang gandang e export ito..
Galing ng video editing, music
Amazing gusto ko i try huhuhu
Amazing! Thank you for doing this.
love this kind of content
🤩😍😘 thanks for sharing this one in a million dessert. i hope we can buy this in the market soon.😘😍
These copper cooking vessels are known as "tacho". They come in several sizes. I do not know this delicacy nor have i seen or tried it. Great feauture!
where can we get this …i wanna try this unique dessert…proudly pinoy❤
For orders: 0917 528 1087
Beautiful
What a very passionate way of prepairing your delicacies.❤❤❤❤❤
So kinakain pati un kalamansi? Prang amg sarap nga❤
Beautiful episode.
So nice!
Wow ngaun ko lang nalaman na may ganito palang dessert.... Details pls kung saan pwede makabili
Mayron pala nata de calamansi looks yummy
❤ This one really hit me. Craving!
Wanna try looks yummy
I tried using calamansi nata before as toping for calamansi cheese cake and calamansi custard bars 😅❤
❤❤❤❤❤ something new.
Masarap sguro yan 🥰🥰🥰
I want to try this
I would love to try this!
Saan tayo mka order at matikman nman yan old filipino recipe
FEATR Team, please feature also SOUTH COTABATO PROVINCE RARE RECIPES. Thank you.❤❤
taga pagsanjan po kami … di ko pa po ito natikman … 47 na po ako … nabasa ko po ito minsan sa isang history book
Wow! I want to try this. Where is that available in the Philippines?
¡ Viva Sra. Velasco !
YES for that book that the other user commented please? 🥳
Kaya pala nung bata pa ako wla kami makita sa pagsanjan nyan kasi nagstop sila maggawa. Ngayon meron na sa aling taleng halo halo
Is there any way to order this delicacy???? HUHUHU IT LOOKS SO GOOD
Nanay sana po mghire kau mrming assistant sa pggwa neto kc gusto ko rin po to mtikmn, ung sana mkita ko to sa big grocery stores worldwide or pwde na iorder online.🙏🏽or meron na po b..ngluluto kc ako hbng nanunuod neto bka kako nbnggit dito,diku lng nrinig 😊happy new year everyone 🎇🎆
wooooaaah!!! 😮😮😮😮
''INUKIT NA DAYAP" I'm from San Miguel but I never Heard of it, I'm only familiar with Ocampo's pastillas