Grabe! This is the guy u want to lead. From his statement sa part na naretrech yung mga ni lelead nya to knowing na resposibility nya yung employees and suppliers nya. Kudos sir!
Thank you FEATR for featuring my hometown Bicolandia, Iriga City is just a few minutes away from Nabua my hometown.As an OFW I miss these dishes since I grew up eating these foods.There are still so many dishes that you can only taste in Bicol.God bless FEATR and thank you Erwan! I am proud bicolana!
Loved this and this recent spotlight on Bicol. My Mom is Bicolana and although I was born in Canada, these are dishes that I grew up eating. It was so hard to find them in the mainstream narrative of what makes up Filipino food, especially as a member of the diaspora. It warms my heart to see our specific Bicolano culture highlighted ❤️
Whenever we decide to cook libas, I'm the one who's in charge of slicing the leaves thinly- 2 bundles of libas and I bet you that's a lot of leaves + the big silis! It's no fun doing it really hahaha a bit of hard work, but once you taste it when it's finally cooked, it is all worth it! I'm even salivating right now... For me, libas sa gata with natural na manok is the best! My Auntie Rose, who lives in Iriga City, is the one who introduced gulay na libas to me and made me love it. Thank you, FEATR! This is a good example of following your dreams and helping make the world a better place. Congratulations, Natúk!
Rinconada cuisine is usually overlooked since when you think of bicol you usually think Naga, or Albay/Mayon. I think the best is the rinconada version of laing. It's not soggy like you usually eat in restaurant and we usually add a souring agent like libas or santol. It is cooked until the coconut oil is coming out of the natuk.
All of the dishes na gawa sa gata na originated sa bicol ay sobrang sasarap. Grabe yung flavors and spices na nag lalaro sa dila mo. Everything is good with rice. Napaka humble din ni kuya. Hoping someday makapunta ako sa store nyo. 🙏💙 Proud bicolano
Woahhh! Proud Irigueno here and so happen I know this guy. Kapatid sya ng kaklase q. Salute to you ermano for lifting Rinconada/Iriga cuisine na madalas underated and na overlook kc pag sinabing bicol usually what come to the mind ng mga tao is Daet, Naga, Legaspi and Mayon whereas the place in between is rich not just in culture but loving and sweet Rinconadians. I think isa pa rin taung mga Iriguena sa nag eembody ng representation na ang mga Filipino ay magigiliw tumangap ng mga bisita that is why we offer them our best local food. I love your statements ermano. Keep it up and more power to Natuk! Pirmi ko yan maagyan pa Salvacion and I regret na ndi kmi dumaan but we will definitely sa sunod na uwi namin. Kudos!
Awesome video. I wish there was more of a movement in regional pride. There are just so many diverse cultures and traditions within the Philippines that it's a shame that current trends tend to value things from abroad. We should have more confidence and pride in our regional specialties to encourage local tourism much like they do in Japan. Great work as always!
This is such an inspiring story! I am suddenly craving these soul foods featured here. As a Bicolana living in California I'm so happy that these products are now available! Thank you Mr. Arnold for sharing your passion, creativity & enterpreneurship to the world! 👏💖
Nakakatakam naman, Natuk! this reminds me of the sour leaf dish I tried from Burma/ Myammar.That's vegan iced coffee!! yasss. I appreciate how humble he is and how he tries to uplift and inspire others. #KanatoAdi.
shout from iriga city always watching all the from UAE… nkakamis ang libas png asim s nilagang Pork shoulder, ska libas n my native n manok s gata…salamat FEATR
I see a similar method of cooking in the coastal and Eastern Javanese cuisine. Bikol cuisine looks like coastal and Eastern Javanese cuisine without kaffir lime, less turmeric and galangal, and no coriander and cumin.
Go sir Erwan.... Explore more in Bicol...... Well dagdag info lng.... The Bicol Ringkondas are special in their own right........ Its the main land bicol that really is separeted from the mainstream bicol dialect........im not sure but maybe its the very native tongue of bicol pre colonial period hehehe
Hi FEATR Fam! Don't forget to click the CC button for translations. Enjoy.
"hindi ko sya pwede ipagkait, minana ko lang sya. Pasasalamat ko yun sa mga ninuno namin." Sublime
Grabe! This is the guy u want to lead. From his statement sa part na naretrech yung mga ni lelead nya to knowing na resposibility nya yung employees and suppliers nya. Kudos sir!
Thank you FEATR for featuring my hometown Bicolandia, Iriga City is just a few minutes away from Nabua my hometown.As an OFW I miss these dishes since I grew up eating these foods.There are still so many dishes that you can only taste in Bicol.God bless FEATR and thank you Erwan! I am proud bicolana!
Was just in Nabua for fiesta 🥥 my wife is from there and this was my 5th time visiting. Always have a great time
Loved this and this recent spotlight on Bicol. My Mom is Bicolana and although I was born in Canada, these are dishes that I grew up eating. It was so hard to find them in the mainstream narrative of what makes up Filipino food, especially as a member of the diaspora. It warms my heart to see our specific Bicolano culture highlighted ❤️
Whenever we decide to cook libas, I'm the one who's in charge of slicing the leaves thinly- 2 bundles of libas and I bet you that's a lot of leaves + the big silis! It's no fun doing it really hahaha a bit of hard work, but once you taste it when it's finally cooked, it is all worth it! I'm even salivating right now... For me, libas sa gata with natural na manok is the best! My Auntie Rose, who lives in Iriga City, is the one who introduced gulay na libas to me and made me love it.
Thank you, FEATR! This is a good example of following your dreams and helping make the world a better place. Congratulations, Natúk!
Rinconada cuisine is usually overlooked since when you think of bicol you usually think Naga, or Albay/Mayon. I think the best is the rinconada version of laing. It's not soggy like you usually eat in restaurant and we usually add a souring agent like libas or santol. It is cooked until the coconut oil is coming out of the natuk.
I can feel his dedication, commitment, and love for the Bicolano food and culture. God speed, Sir.
🧡
teary eyed while watching this vlog....he is very humble.....
All of the dishes na gawa sa gata na originated sa bicol ay sobrang sasarap. Grabe yung flavors and spices na nag lalaro sa dila mo. Everything is good with rice. Napaka humble din ni kuya. Hoping someday makapunta ako sa store nyo. 🙏💙 Proud bicolano
As a Bicolano I'm happy to see that a fellow Bicolano was featured on your channel.
Mabalos po🧡
This guy is not just good in cooking,his a famous varsity basketball player back then early 2K's,I play against his team before.nice, maurag talaga 💪👌
Thank you, long time ago 🙂
Libas sa gata sides and crispy fried pork belly. Omg. Heaven!
This man, the founder of natuk must be given a recognition by the LGU of his place.
Panalo. Artisanal. Inspiring. All claps. Galing.
Wow si kuya, isa kang inspiration! Pagpatuloy mo lang yan! God bless you 🙏🏼
"It will be okay" aww so impactful
Woahhh! Proud Irigueno here and so happen I know this guy. Kapatid sya ng kaklase q. Salute to you ermano for lifting Rinconada/Iriga cuisine na madalas underated and na overlook kc pag sinabing bicol usually what come to the mind ng mga tao is Daet, Naga, Legaspi and Mayon whereas the place in between is rich not just in culture but loving and sweet Rinconadians. I think isa pa rin taung mga Iriguena sa nag eembody ng representation na ang mga Filipino ay magigiliw tumangap ng mga bisita that is why we offer them our best local food. I love your statements ermano. Keep it up and more power to Natuk! Pirmi ko yan maagyan pa Salvacion and I regret na ndi kmi dumaan but we will definitely sa sunod na uwi namin. Kudos!
Kanatu Adi 🙂
Awesome video. I wish there was more of a movement in regional pride. There are just so many diverse cultures and traditions within the Philippines that it's a shame that current trends tend to value things from abroad. We should have more confidence and pride in our regional specialties to encourage local tourism much like they do in Japan. Great work as always!
"Dapat Angat Lahat" 🌸🌸🌸
Bikolano’s food are healthy also organic and delicious!!!
Thanks for featuring one of Bikolano’s especialty! Hoping your business will expand more!
This is such an inspiring story! I am suddenly craving these soul foods featured here. As a Bicolana living in California I'm so happy that these products are now available! Thank you Mr. Arnold for sharing your passion, creativity & enterpreneurship to the world! 👏💖
Thank you Dios Mabalos po 🧡
Dapat angat lahat dito sa lugar ko👏🏻
as a toursim student, I really enjoy watching your video.
God bless you sir arnold.
Nakakatakam naman, Natuk! this reminds me of the sour leaf dish I tried from Burma/ Myammar.That's vegan iced coffee!! yasss.
I appreciate how humble he is and how he tries to uplift and inspire others.
#KanatoAdi.
Proud bicolana 💖
We used to have a Libas Tree at our home in Taguig planted by my Bicolano lolo. That's what we used as souring agent for sinigang.
That’s my favorite
I can eat that food everyday 😊❤
Matibayon man pagkagibo kaini ❤
9:10 "Dapat angat lahat" 💗
Thank you FEATR! Received the santol and libas today. Masiram. Kung hindi dahil dito hindi ko malalaman ang NATUK. Miss ko na ang bicol. 🙏❤️😋
Thank you Iasa! Happy New Year 🎉
I wanna try that Iced-Coffee with Gata soon! Interesting! 👌👀✨️❤️
See you!👋
Was not prepared to tear up at that last part though 🥹🫶🏼
🧡
Very inspiring story, and he was very creative in cooking delicious food. His business will soon be worldwide.
"Just keep going!" 🤗👌
Proud from Rinconada 👏
Good morning po very inspiring and we love rinconadas food.like santol laing and libas .. good job sir
Bakit ako naiyak. ❤❤❤ all the best!
🧡
Kakatuwa naman proud bicolana here, our food in Bicol is really something to be enjoyed too with other food lovers also…❤️ ty FEATR
this vid somewhat touch hearts. Goodjob sir. Daan kami dyan one of this days. - from daraga
Not a lot of information on Bicol, so learned a lot from this video. I'm adopted so completely ignorant of the culture. So thank you. Sooooo good.
shout from iriga city
always watching all the
from UAE…
nkakamis ang libas png asim s nilagang
Pork shoulder, ska libas n my native n manok s gata…salamat FEATR
Congrats, Arnold (and Lady)! You’re so inspiring talaga 🙌🏼 God bless you more!
Yown! Proud Irigueno, Proud Bicolano ❤️❤️❤️
Gonna go visit Bicol on a motorcycle and visit all the places you guys featured and passed on the way
Ganda!
Bisita kami sunod na pag uli namo.
Thank you Mr Erwan for featuring " Natuk ".
Safe travels always.
God bless to you both!
See you!👋
Wow, he sounds like a great guy!!! All the best! Ordering from his online store now!
Salamat po 🙏
thank sir arnold your such a great inspiraton for us proud bicolano here uragon ka po sir
Thank you, ngamin kita uragon 🧡
MASIRAM (MASARAP IN TAGALOG) THANK YOU SO MUCH FOR THIS FEATR! 😊✨️❤️
Very inspiring, much respect! 🙌🏼🙌🏼 Can't wait to visit Natuk this Christmas vacation! More power Sir!!
See you ulit 🧡
@@ArnoldLasay Thank you, Kuya!! See you pagbalik namin!
Beautiful feature
I'm very proud of my college friend and school mate go go arnold
thanks for inspiring 👍🏼👍🏼👍🏼
I see a similar method of cooking in the coastal and Eastern Javanese cuisine. Bikol cuisine looks like coastal and Eastern Javanese cuisine without kaffir lime, less turmeric and galangal, and no coriander and cumin.
Libas is also eaten in Sorsogon :)
Galing!
Nice one Manoy Arnold! Sana ma feature ka ni Seetoh sa Singapore!
Sana Manoy 🧡
Naiyak na naman ako. Hahaha
Napakagandang content nito. Solid!
god i love libas so much it can be also in sinigang
" Hindi mo rin alam bukas, So bakit hindi mo na gawin ngayun.. yung gusto mong gawin" #natuk
wow libas
So inspiring! Keep it up Sir Arnold!
Appreciate this very much po, Happy New Year!🎉
Super sarap pagbicol ang ulam sir gustong gusto ko yan..
Libas, katnga, libi-libi ❤️
woow🤩🤩lubas, reminds me of my papa,always💗....natural sour ingredient😋
Nakaka inspire wow
Yeah!!!!! Bicol soul foodz
Go sir Erwan.... Explore more in Bicol...... Well dagdag info lng.... The Bicol Ringkondas are special in their own right........ Its the main land bicol that really is separeted from the mainstream bicol dialect........im not sure but maybe its the very native tongue of bicol pre colonial period hehehe
"You would only be serious in something if you don't have a choice!"
This makes me proud to be an Irigueño!!!
Kanatu Adi 🙏
❤❤❤
❤❤❤❤
Yey!!! Iriga 🥳
❤
Mad respect 💯
I love your concepts!!!!! I cannot put enough emphasis on that HAHA
Amazing and inspiring content as always 🫡🫡🫡
Incredible story and outlook🔥
AWWW, THIS IS SO INSPIRING! ❤️✨️😊🙏
🧡
💖💖💖✨
Sir Arnold kaw ba yan?!!! From VC?!!!
Sarap Ang libas Lagay sa dinuguan
Thanks for featuring this story from my hometown! Being in the States now, I was excited to see this. Made me homesick. Wish I could order takeout 😊🥡
Galling mo Kuya!
congrats padi arnold.
👏👏👏
I don't usually eat spicy dishes, but Bicol Dishes are the exception, I don't know why haha! 😂😅
Naka abot na ng Brussels a Belgium ❤
🧡
Sana mag ka agko sadi Abu Dhabi kiton manoy keep it up
👍👍👏👌
Cooking with Coconut milk is typically Southeast Asian. Indonesian Masakan Padang is creamy & very spicy 🔥🔥🔥🔥🥵🥵🥵!
HOMETOWN NNNNNNNNNNNNNNNNNNNN
Kanato adi.
Para Kanatu 🙏
KAKAPROUD PO KAYO!!! #SUPPORTLOCAL
Kanatu / satuya ini 🙏
Proud taga Rinconada ❤
#KanatuAdi 🧡
Satua ini
🙏
available po ba ito sa east coast sa US?
Hi FEATR, try looking for MacaBites in Tacloban. Also a pandemic Kitchen and has authentic cuisines as well as popular comfort food
Me and my family are regular customers here.
Thanks sir sa pagsuporta 🙏