MAKE YOUR OWN TINAPA AT HOME! FEATR 2024-05-05 | Want to make your own tinapa at home? 🐟 Watch Chef Martin as he walks you through the fastest and easiest way to make delicious tinapa for your family. 👨🏻🍳 You can make tinapa out of bangus or galunggong for your next tasty Pinoy breakfast spread! 🍳HOMEMADE TINAPAIngredients:1 kg whole bangus, boneless¼ cup calamansi juice1 tsp salt1 cup uncooked rice6 pcs tea bags, removed from teabags (any flavor)½ cup brown sugarCucumber Salad:1 pc cucumber, cut in half then sliced1 pc red onion, sliced2 pc tomatoes, sliced¼ cup vinegar2 tbsp brown sugar½ tsp salt¼ tsp pepper.Procedure:1. Rub the fish with calamansi juice and salt. Let it marinate for 25-30 minutes.2. Wrap the bangus in banana leaves and steam for 25 minutes or until fully-cooked.3. At the bottom of your wok/steamer, layer aluminum foil and banana leaves. Add your rice, tea, and sugar. Turn on the heat to low.4. Place a round grill/wire rack on top brushed with oil. Place the fish and smoke for 45 minutes or until the fish is golden and has a very smoky aroma.5. Make the salad by mixing all the ingredients together.
48 HOURS IN MANILA WITH ALVIN CAILAN (TRYING THE BEST FINE DINING FOOD!) FEATR 2024-05-05 | Manila could be the next big food destination! Chef Alvin Cailan is undoubtedly one of the most prominent figures of the Filipino American food movement in the United States. He is back in the Philippines to pay homage to his roots and to learn more about contemporary Pinoy dining. From opening the popular Eggslut in LA, to writing his new cookbook, “Amboy”, Chef Alvin is on a mission to spread the good vibes and flavors of his kitchen to the world.The challenge: to try the newest fine dining Filipino restaurants in the country. Chef Alvin is meeting the modern tastemakers of the local culinary scene like Chef Chele Gonzalez of Asador Alfonso, Don Baldosano of Linamnam MNL, Chef Stephan Duhesme of Metiz, and Chef JP Cruz of Inatô. LOCATIONS:Asiong Caviteño Restaurant - Buenavista Ave., Bucal, Silang, CaviteInatô - The Alley at Karrivin Plaza, Chino Roces Ext., Makati CityMetiz - The Alley at Karrivin Plaza, Chino Roces Ext., Makati CityLinamnam MNL - 31 Greenvale 2, Marcelo Green Village, Parañaque CityAsador Alfonso - Alfonso, CaviteJump to:(0:00) Intro(1:28) Asiong Caviteño Restaurant(2:52) Inatô(10:50) Metiz(18:32) Linamnam MNL(23:46) Asador Alfonso(23:52) Outro-------------------------------We are looking for collaborators, content producers, brands, and anyone who has a story to tell. Email us at hello@thefatkidinside.comThe Fat Kid Inside StudiosErwan Heussaff - FounderKashka Gaddi - Content ProducerEamonn Quizon - CinematographerEdel Cayetano - Story ProducerShayne Asuncion - WriterHarold Singzon - Story ProducerMary Lournette Baligod - Story ProducerKleo Balares - Supervising ProducerHans Rivera - Multimedia ProducerJulius Rivera - Camera OperatorSteven Sune - EditorLorraine Santos - EditorDana Blaze - EditorMK Tayona - EditorMartin Narisma - Food EditorKathryna de Bustos - Content ManagerChester Velasco - Production AssistantKevin Amponin - Production Assistant Dustin Dagamac - Colorist Sofia Paderes - Graphic DesignerKim Manuel - Graphic DesignerRoanne Salvacion - AccountantDonalyn Aranda - Accounting AssistantPrecious Vargas - Accounts ManagerSocial Media:http://www.instagram.com/featrmediahttp://www.twitter.com/featrmediahttp://www.facebook.com/featrmediahttp://www.instagram.com/erwanhttp://www.twitter.com/erwanheussaff
EASY BUDIN RECIPE FEATR 2024-05-03 | We’re still hungover from our adventures in Quezon, so here’s a homemade Budin recipe for you! 🥧 We posted about Calle Budin and the array of local delicacies that you can get from the busy area, so check that out to get a glimpse of the other yummy pasalubongs that you can get on your next visit. 🤤Love cassava? Stay tuned for more recipes in the next few days! 🌱BUDINIngredients:1 kg peeled cassava, finely grated2 cups coconut milk½ cup margarine, melted½ cup grated cheese2 pc eggs½ cup sugar1 cup condensed milk½ cup evaporated milk½ tsp vanilla extractProcedure:1. Preheat your oven to 350F and line an 8-inch pie pan/tin with margarine and parchment paper.2. Mix all the ingredients together or alternatively, blend together chunks of cassava and coconut milk. Once smooth, mix in all the remaining ingredients. Once mixed in, pour into the prepared pan.3. Bake for 45 minutes or until a toothpick inserted comes out moist but clean.
BEST STREET FOOD IN QUEZON PROVINCE FEATR 2024-05-01 | Have you tried these famous snacks in Quezon? 😋 Pilipit is one of our favorite finds during our visit and we got lucky to speak with one of the kindest vendors that we met on the streets. 🥹 Traveling is always a great opportunity to broaden your horizons by trying new things and meeting new people. When was the last time that you tasted something for the first time? 💜We’re officially ending our adventures in Quezon Province!After eight videos on YouTube and countless recipes and mini features, we can say that it’s been a fun start to the first quarter of the year. Can you guess where we’re going next? ✈️
WHY IS KAONG A WONDER FRUIT? FEATR 2024-04-29 | Why is Kaong a wonder fruit? 🌴 We’re reading through all the comments from our last full feature on how this spherical fruit is harvested and we got some surprising answers! 🤓There’s more to kaong than just *that* ingredient that you see in Halo-Halo, so here’s a short review of what we learned from our Kaong farmers. 👨🏻🌾 What’s your take on Kaong? 🤔
The Rarest Salts in the World | Filipino Salts FEATR 2024-04-21 | Buy your salts: https://www.ritual.ph/collections/heritage-food-itemsfacebook.com/KabilinAlburAsinTibuok De Paul Budbud Sea SaltLorlie Noblezada, 09957802224facebook.com/lorlie.noblezada.1?mibextid=LQQJ4dTultulFor orders you can contact:Cherald Padojenog09084748122Vinsoy Abawan (for Ganila family)09455460063Pasuquin Salt and Ted-tedRachel Fariñas09602412191Barangay 25, Sitio Bungro Pragata, Pasuquin, Ilocos NorteBuy-O Saltfacebook.com/SambaliBeachFarm00:00 The New Law Has Passed!02:18 Pasuquin Salt12:08 Cavite Irasan Salt25:26 Budbud Salt36:12 Asin Tibuok50:37 Asin sa Buy-o59:33 Asin Tultul-------------------------------We are looking for collaborators, content producers, brands, and anyone who has a story to tell. Email us at hello@thefatkidinside.comThe Fat Kid Inside StudiosErwan Heussaff - FounderKashka Gaddi - Content ProducerEamonn Quizon - CinematographerEdel Cayetano - Story ProducerHarold Singzon - Story ProducerMary Lournette Baligod - Story ProducerKleo Balares - Supervising ProducerHans Rivera - Multimedia ProducerJulius Rivera - Camera OperatorSteven Sune - EditorLorraine Santos - EditorDana Blaze - EditorMK Tayona - EditorMartin Narisma - Food EditorKathryna de Bustos - Content ManagerChester Velasco - Production AssistantKevin Amponin - Production Assistant Dustin Dagamac - Colorist Sofia Paderes - Graphic DesignerKim Manuel - Graphic DesignerRoanne Salvacion - AccountantDonalyn Aranda - Accounting AssistantPrecious Vargas - Accounts ManagerSocial Media:http://www.instagram.com/featrmediahttp://www.twitter.com/featrmediahttp://www.facebook.com/featrmediahttp://www.instagram.com/erwanhttp://www.twitter.com/erwanheussaff
How Kaong is Harvested and Made from Scratch (Sugar Palm Candy) FEATR 2024-04-11 | Kaong or sugar palm (Arengga pinnata) is a minor forest species that produces a special fruit. Kaong preserves are famously found in Halo-Halo, but very little is known about its harvesting process.The art of harvesting Kaong is a perilous journey. Kaong farmers like Gilbert endure the steep hike into the forest in their search for the bulbous fruit, which he then laboriously cooks into the small, glass-like spheres that everybody loves. Not a lot of people know about the tree that bears the fruit that’s needed to make this sweet delicacy, which is now even harder to come by because of the heavy commercialization of the product. Join us as we learn about this precious fruit in the eyes of a Kaong farmer.For orders: +63 956 721 7745Special thanks to:Gilbert Biag and familyJump to:(0:00) Intro(0:15) What is Kaong(2:05) Harvesting Kaong(10:00) Cooking Kaong(13:40) Outro-------------------------------We are looking for collaborators, content producers, brands, and anyone who has a story to tell. Email us at hello@thefatkidinside.comThe Fat Kid Inside StudiosErwan Heussaff - FounderKashka Gaddi - Content ProducerEamonn Quizon - CinematographerEdel Cayetano - Story ProducerHarold Singzon - Story ProducerMary Lournette Baligod - Story ProducerKleo Balares - Supervising ProducerHans Rivera - Multimedia ProducerJulius Rivera - Camera OperatorSteven Sune - EditorLorraine Santos - EditorDana Blaze - EditorMK Tayona - EditorMartin Narisma - Food EditorKathryna de Bustos - Content ManagerChester Velasco - Production AssistantKevin Amponin - Production Assistant Dustin Dagamac - Colorist Sofia Paderes - Graphic DesignerKim Manuel - Graphic DesignerRoanne Salvacion - AccountantDonalyn Aranda - Accounting AssistantPrecious Vargas - Accounts ManagerSocial Media:http://www.instagram.com/featrmediahttp://www.twitter.com/featrmediahttp://www.facebook.com/featrmediahttp://www.instagram.com/erwanhttp://www.twitter.com/erwanheussaff
RICE COOKER MEALS ON A BUDGET pt.2 WITH ABI MARQUEZ FEATR 2024-04-04 | Abi Marquez is cooking the easiest and most delicious meals using only a rice cooker! On this episode of Compact Cooking, we are exploring the wonders of making steamed dishes using only simple and inexpensive ingredients in small spaces like your dorm, condo, or small kitchen setup. Abi will be cooking Korean steamed eggs, steamed tilapia, and steamed chicken. Stay until the end to get the estimated cost per serving and the full recipes!Abi Marquez: youtube.com/c/AbigailMarqueztiktok.com/@abigailfmarquezfacebook.com/abigailfmarquezRECIPES:STEAMED EGGSTotal Food Cost = PHP84.34 No. of servings (1 pc) = 4Cost per serving = 21.08 4 pc eggs0.5 pc carrot10g garlic20g onion10ml fish sauce1pc chicken cube20g spring onionsSTEAMED TILAPIATotal Food Cost = PHP154.12 No. of servings = 4Cost per serving = PHP38.53600g tilapia50g scallion90ml soy sauce50g gingerwater60ml oil29ml chinese wine30g sugar370g riceSTEAMED CHICKENTotal Food Cost = PHP190.22 No. of servings (1 pc) = 5Cost per serving = PHP38.04500g chicken thighs15g ginger50g scallion15mL sesame oil370g rice60mL soy sauceJump to:(0:00) Intro(0:40) Steamed Egg(3:15) Steamed Tilapia(6:40) Steamed Chicken, Outro-------------------------------We are looking for collaborators, content producers, brands, and anyone who has a story to tell. Email us at hello@thefatkidinside.comThe Fat Kid Inside StudiosErwan Heussaff - FounderKashka Gaddi - Content ProducerEamonn Quizon - CinematographerEdel Cayetano - Story ProducerHarold Singzon - Story ProducerMary Lournette Baligod - Story ProducerKleo Balares - Editorial ProducerHans Rivera - Multimedia ProducerJulius Rivera - Camera OperatorSteven Sune - EditorLorraine Santos - EditorDana Blaze - EditorMK Tayona - EditorMartin Narisma - Food EditorKathryna de Bustos - Content ManagerChester Velasco - Production AssistantKevin Amponin - Production Assistant Dustin Dagamac - Colorist Sofia Paderes - Graphic DesignerKim Manuel - Graphic DesignerRoanne Salvacion - AccountantDonalyn Aranda - Accounting AssistantSocial Media:http://www.instagram.com/featrmediahttp://www.twitter.com/featrmediahttp://www.facebook.com/featrmediahttp://www.instagram.com/erwanhttp://www.twitter.com/erwanheussaff
BOX JELLYFISH KINILAW? 🧐 FEATR 2024-04-03 | What makes box jellyfish dangerous? 🪼 While this infamous jellyfish is known for its potent venom, the locals of Quezon are already used to their presence in their waters. 🌊In our Tayabas Bay feature, we sat down with some fishermen who expertly prepared a delicious kinilaw using this dangerous type of jellyfish. Have you seen a box jellyfish before? 🧐PS: We want to repeat that this segment was demonstrated by a group of experienced fishermen in Tayabas Bay. Please be wary of the risks that come with encountering different kinds of marine life. As they say, they are beautiful to look at, but not to touch! 🙏🏼
ULTIMATE TRAVEL GUIDE TO QUEZON PROVINCE (with Erwan) FEATR 2024-03-28 | This is your complete guide to Quezon Province. Erwan Heussaff is visiting all the classic spots and more on his journey to discover the best of Tayabas, Lucena, Lucban, and a bonus spot in Tiaong! As usual, we are meeting with some local guides and experts who will help us get to know this province a little better by introducing us to local delicacies like Pinais, Hardinera, and the local distilled coconut spirit called Lambanog.Quezon is known for its food, but did you know that it’s home to some of the most beautiful shorelines in the country? Dive right in with us as we film the life of a fisherman in Tayabas Bay and watch him catch his family’s meal for the day. Stay with us until the end to get the full itinerary for your next visit to Quezon Province!Special thanks to:Provincial Tourism of Quezon ProvinceTayabas City Tourism OfficeVladimir Agcaoili Nieto, Pangulo, Konseho ng Herencia ng LucenaUgu BigyanJulita RodillasLeonisa Salvaleon ZurbanoLeogin Zurbano SalvanLuisito Principe SalvanAliza SalvanJanbert R. SalvanElizabeth FerrerRestituto Ferrer Leah FerrerCasiño FamilyFrancia FamilyOyo and Tessie PadillaLonto FamilyLOCATIONS:Ugu Bigyan’s Pottery Garden490 Alvarez Village, Brgy. Lusacan, Tiaong, QuezonPeking Restaurant22 Magallanes St., Lucena City, QuezonPurio’s Ice Cream House176 Granja St., Lucena City, QuezonResty and Nene Smoked FishNangka Street, Brgy. Market View, Lucena CityRodillas RestaurantQuezon Avenue, Tayabas, QuezonTayabas BakeryLucban-Tayabas Road, corner P. Silang Street, Tayabas CityDizon’s Bakery - KarinderyaMallari Distillery ShopBarangay San Diego Zone 1, Tayabas CityCora's Special Budin and PasalubongCalle Budin, 23 Emilio Jacinto, Tayabas CityPinais VendorPurok 2, Brgy. Dapdap, Tayabas CityFor Orders: Leogin Salvan - 09998331237Denise Lucban Longganisa Pasalubong Delicacies110 A. Racelis Ave., Lucban, QuezonPepetFidel Rada Street, Lucban, QuezonTinapa MakerFor Orders:Elizabeth Ferrer - 09209670720Leah Ferrer - 09338564806Habilin FarmsFor bookings, kindly message:facebook.com/habilinfarmsTayabas BayPlease support them by subscribing and watching videos from their channel:@teamwatsik Jump to:(0:00) Intro(1:15) Ugu Bigyan(10:47) Street Food Finds, Tinapa Maker(25:00) Rodilla's Restaurant(30:50) Tayabas Bakery(50:00) Lambanog(56:50) Budin(1:04:04) Trying Pinais(1:13:40) Lucban(1:21:35) Making Pinais, Mount Banahaw(1:25:41) Life in Mount Banahaw(1:38:54) Tayabas Bay(1:57:25) Outro-------------------------------We are looking for collaborators, content producers, brands, and anyone who has a story to tell. Email us at hello@thefatkidinside.comThe Fat Kid Inside StudiosErwan Heussaff - FounderKashka Gaddi - Content ProducerEamonn Quizon - CinematographerEdel Cayetano - Story ProducerHarold Singzon - Story ProducerMary Lournette Baligod - Story ProducerKleo Balares - Editorial ProducerHans Rivera - Multimedia ProducerJulius Rivera - Camera OperatorSteven Sune - EditorLorraine Santos - EditorDana Blaze - EditorMK Tayona - EditorMartin Narisma - Food EditorKathryna de Bustos - Content ManagerChester Velasco - Production AssistantKevin Amponin - Production Assistant Dustin Dagamac - Colorist Sofia Paderes - Graphic DesignerKim Manuel - Graphic DesignerRoanne Salvacion - AccountantDonalyn Aranda - Accounting AssistantSocial Media:http://www.instagram.com/featrmediahttp://www.twitter.com/featrmediahttp://www.facebook.com/featrmediahttp://www.instagram.com/erwanhttp://www.twitter.com/erwanheussaff
Catching Fresh Seafood in the Philippines (Quezon Province) FEATR 2024-03-24 | We are in the picturesque shores of Tayabas Bay in Quezon Province, and we are documenting the simple life of the fishermen and their families. Tayabas Bay is a hidden gem where different kinds of seafood thrive—barracudas, squids, jellyfish, and even local mollusks called Kibit! Sit back and relax, we hope you take this moment to forget your worries and enjoy this serene journey into the sea with us.Special thanks to:Lonto FamilyPlease support them by subscribing and watching videos from their channel:@teamwatsik Jump to:(0:00) Intro(0:55) Janjan(2:05) Today's Catch(7:40) Life By the Sea(8:38) Sheryl(9:35) Meal Prep(15:20) Time to Eat!, Outro-------------------------------We are looking for collaborators, content producers, brands, and anyone who has a story to tell. Email us at hello@thefatkidinside.comThe Fat Kid Inside StudiosErwan Heussaff - FounderKashka Gaddi - Content ProducerEamonn Quizon - CinematographerEdel Cayetano - Story ProducerHarold Singzon - Story ProducerMary Lournette Baligod - Story ProducerKleo Balares - Editorial ProducerHans Rivera - Multimedia ProducerJulius Rivera - Camera OperatorSteven Sune - EditorLorraine Santos - EditorDana Blaze - EditorMK Tayona - EditorMartin Narisma - Food EditorKathryna de Bustos - Content ManagerChester Velasco - Production AssistantKevin Amponin - Production Assistant Dustin Dagamac - Colorist Sofia Paderes - Graphic DesignerKim Manuel - Graphic DesignerRoanne Salvacion - AccountantDonalyn Aranda - Accounting AssistantSocial Media:http://www.instagram.com/featrmediahttp://www.twitter.com/featrmediahttp://www.facebook.com/featrmediahttp://www.instagram.com/erwanhttp://www.twitter.com/erwanheussaff
TORTANG TALONG 🍆 FEATR 2024-03-23 | Crispy tortang talong? 🍆 YES PLEASE! Try Erwan's tortang talong recipe to add a satisfying crunch to this Pinoy classic. ✨ Cooking is all about having fun in the kitchen, so we add a little quirky twist every now and then to keep things interesting. 🌱 What series should we do next? 🤔TORTANG TALONG W/ TOMATO SAUCEIngredients:2 large eggplants1 cup all-purpose flour3 pcs eggs, beaten1 cup panko breadcrumbs1 cup tomato saucebasil leavesflaky salt⅛ tsp pepperfresh parmesanProcedure:1. Roast your eggplants and peel. Mash/ flatten then coat with eggs, flour, eggs, then breadcrumbs.2. Shallow fry for 1.5 minutes on each side.3. In a pan, bring tomato sauce to a simmer then add basil, salt, and pepper.4. Serve eggplant on top of tomato sauce then add breaded parmesan.
Farm Living in the Philippines (Mount Banahaw Quezon Province) FEATR 2024-03-20 | Mount Banahaw is one of the most recognizable sites in Quezon Province, Philippines. This monolith of a volcano towers over the province and is considered sacred by the locals. Ben Francia is a fourth-generation forager who owns a piece of land on Mt. Banahaw. He studied how to apply permaculture farming to maximize the bountiful land that he inherited from his family. Today, we are sharing a glimpse of what it’s like to live off the land at its simplest form. Thanks for watching and don’t forget to subscribe to our channel!Special thanks to:Francia FamilyOyo and Tessie PadillaFor bookings, kindly message:facebook.com/habilinfarmsJump to:(0:00) Intro(0:40) Oyo and Tessie(4:40) Ben(5:50) Habilin Farms, Outro-------------------------------We are looking for collaborators, content producers, brands, and anyone who has a story to tell. Email us at hello@thefatkidinside.comThe Fat Kid Inside StudiosErwan Heussaff - FounderKashka Gaddi - Content ProducerEamonn Quizon - CinematographerEdel Cayetano - Story ProducerHarold Singzon - Story ProducerMary Lournette Baligod - Story ProducerKleo Balares - Editorial ProducerHans Rivera - Multimedia ProducerJulius Rivera - Camera OperatorSteven Sune - EditorLorraine Santos - EditorDana Blaze - EditorMK Tayona - EditorMartin Narisma - Food EditorKathryna de Bustos - Content ManagerChester Velasco - Production AssistantKevin Amponin - Production Assistant Dustin Dagamac - Colorist Sofia Paderes - Graphic DesignerKim Manuel - Graphic DesignerRoanne Salvacion - AccountantDonalyn Aranda - Accounting AssistantSocial Media:http://www.instagram.com/featrmediahttp://www.twitter.com/featrmediahttp://www.facebook.com/featrmediahttp://www.instagram.com/erwanhttp://www.twitter.com/erwanheussaff
How Filipino Breads Are Made Fresh Every Morning in this Traditional Bakery in Quezon FEATR 2024-03-17 | Freshly baked Pinoy bread is a nostalgic part of every Filipino’s childhood—the morning aroma, the softness in each bite, and the priceless moments shared with family. We are still in Quezon Province, and we are in the heart of Tayabas Bakery’s operations to learn more about their history and production process. This local favorite has been making bread for the town since 1944 and has remained to be one of the most successful bakeries in Tayabas. Their head baker, Mario, has been around for 20 years, making their iconic “Bonete” bread and other favorites like pandesal, pan de regla, pan de coco, and many more. Watch until the end and don’t forget to subscribe! Thanks for watching!Special thanks to:Casiño FamilyJump to:(0:00) Intro(0:40) Mornings in Tayabas Bakery(1:52) The Beginnings, Modernization(4:40) Allan (6:17) Bonete(8:44) Pandesal(10:39) The Future, Outro-------------------------------We are looking for collaborators, content producers, brands, and anyone who has a story to tell. Email us at hello@thefatkidinside.comThe Fat Kid Inside StudiosErwan Heussaff - FounderKashka Gaddi - Content ProducerEamonn Quizon - CinematographerEdel Cayetano - Story ProducerHarold Singzon - Story ProducerMary Lournette Baligod - Story ProducerKleo Balares - Editorial ProducerHans Rivera - Multimedia ProducerJulius Rivera - Camera OperatorSteven Sune - EditorLorraine Santos - EditorDana Blaze - EditorIvan Christian Cocjin - EditorMK Tayona - EditorMartin Narisma - Food EditorKathryna de Bustos - Content ManagerChester Velasco - Production AssistantKevin Amponin - Production Assistant Dustin Dagamac - Colorist Sofia Paderes - Graphic DesignerKim Manuel - Graphic DesignerRoanne Salvacion - AccountantDonalyn Aranda - Accounting AssistantSocial Media:http://www.instagram.com/featrmediahttp://www.twitter.com/featrmediahttp://www.facebook.com/featrmediahttp://www.instagram.com/erwanhttp://www.twitter.com/erwanheussaff
Tinapa in Quezon | Local Icon FEATR 2024-03-14 | Tinapa is a special smoked fish that is made in different areas of the country. In Lucena, Quezon Province, Restituto Ferrer and his family have been making Tinapa since 1974 and is regarded as the pioneers of this culinary art form. Making tinapa is a slow and intricate process that requires patience and expertise in order to make a consistently good batch of smoked fish. From the Ferrer family’s small factory, their Tinapa makes its way to nearby towns, where regular customers await their usual orders to enjoy in their homes. Join us as we document the full process of making Tinapa!For Orders:Elizabeth Ferrer - 09209670720Leah Ferrer - 09338564806Special thanks to:Elizabeth FerrerRestituto Ferrer Leah FerrerJump to:(0:00) Intro(1:25) Resti(2:55) Elizabeth(3:39) Cooking Tinapa(6:10) Leah(7:20) Outro-------------------------------We are looking for collaborators, content producers, brands, and anyone who has a story to tell. Email us at hello@thefatkidinside.comThe Fat Kid Inside StudiosErwan Heussaff - FounderKashka Gaddi - Content ProducerEamonn Quizon - CinematographerEdel Cayetano - Story ProducerHarold Singzon - Story ProducerMary Lournette Baligod - Story ProducerKleo Balares - Editorial ProducerHans Rivera - Multimedia ProducerJulius Rivera - Camera OperatorSteven Sune - EditorLorraine Santos - EditorDana Blaze - EditorIvan Christian Cocjin - EditorMK Tayona - EditorMartin Narisma - Food EditorKathryna de Bustos - Content ManagerChester Velasco - Production AssistantKevin Amponin - Production Assistant Dustin Dagamac - Colorist Sofia Paderes - Graphic DesignerKim Manuel - Graphic DesignerRoanne Salvacion - AccountantDonalyn Aranda - Accounting AssistantSocial Media:http://www.instagram.com/featrmediahttp://www.twitter.com/featrmediahttp://www.facebook.com/featrmediahttp://www.instagram.com/erwanhttp://www.twitter.com/erwanheussaff
The Best Food in Quezon Province with Erwan (Tayabas and Lucban) FEATR 2024-03-11 | Erwan Heussaff is back for more local eats in Quezon Province! This is part two of our epic food crawl in the province and we’re trying all the classics and more. We are in Tayabas to get a taste of freshly baked “Bonete”, locally crafted “Lambanog” (distilled coconut spirit), and other street food finds that tell the story of Quezon. Watch until the end to get a glimpse of the favorite cassava cake from Calle Budin, Pancit Habhab, and tasty Lucban Longganisa!LOCATIONS:1. Tayabas BakeryLucban-Tayabas Road, corner P. Silang Street, Tayabas City2. Dizon’s Bakery - Karinderya3. Mallari Distillery ShopBarangay San Diego Zone 1, Tayabas City4. Mallari Distillery Factory5. Cora's Special Budin and PasalubongCalle Budin, 23 Emilio Jacinto, Tayabas City6. Pinais VendorPurok 2, Brgy. Dapdap, Tayabas City7. Denise Lucban Longganisa Pasalubong Delicacies110 A. Racelis Ave., Lucban, Quezon8. PepetFidel Rada Street, Lucban, QuezonJump to:(0:00) Intro(0:45) Tayabas Bakery(4:05) Street Food Finds(5:14) Dizon's Bakery Karinderya(7:00) Mallari Distillery(14:22) Cora's Special Budin (21:30) Pinais(23:25) Denise Lucban Longganisa(25:11) Pepet(29:10) Pancit Habhab(31:12) Outro-------------------------------We are looking for collaborators, content producers, brands, and anyone who has a story to tell. Email us at hello@thefatkidinside.comThe Fat Kid Inside StudiosErwan Heussaff - FounderKashka Gaddi - Content ProducerEamonn Quizon - CinematographerEdel Cayetano - Story ProducerHarold Singzon - Story ProducerMary Lournette Baligod - Story ProducerKleo Balares - Editorial ProducerHans Rivera - Multimedia ProducerJulius Rivera - Camera OperatorSteven Sune - EditorLorraine Santos - EditorDana Blaze - EditorMK Tayona - EditorMartin Narisma - Food EditorKathryna de Bustos - Content ManagerChester Velasco - Production AssistantKevin Amponin - Production Assistant Dustin Dagamac - Colorist Sofia Paderes - Graphic DesignerKim Manuel - Graphic DesignerRoanne Salvacion - AccountantDonalyn Aranda - Accounting AssistantSocial Media:http://www.instagram.com/featrmediahttp://www.twitter.com/featrmediahttp://www.facebook.com/featrmediahttp://www.instagram.com/erwanhttp://www.twitter.com/erwanheussaff
Rare PINAIS Recipe from Quezon Province Philippines FEATR 2024-03-07 | Pinais is an heirloom recipe that’s made in Tayabas, Quezon Province. It’s an eye-catching, savory dish is made with locally foraged and rare ingredients like “Dapdap” and “Camamba.” Leogin Salvan is said to be the last Pinais maker in the town. The “Pinais King” still uses the same heirloom recipe that his parents taught him—but due to the disappearing local ingredients, he fears that one day he cannot make the same Pinais that he grew up with. Watch until the end to learn more about Pinais!For Orders: Leogin Salvan - 09998331237Special thanks to:Leonisa Salvaleon ZurbanoLeogin Zurbano SalvanLuisito Principe SalvanAliza SalvanJanbert R. SalvanJump to:(0:00) Intro(1:07) What is Pinais?(1:50) Leogin(2:30) Foraging Ingredients(4:47) Cooking Pinais(7:24) The Future, Outro-------------------------------We are looking for collaborators, content producers, brands, and anyone who has a story to tell. Email us at hello@thefatkidinside.comThe Fat Kid Inside StudiosErwan Heussaff - FounderKashka Gaddi - Content ProducerEamonn Quizon - CinematographerEdel Cayetano - Story ProducerHarold Singzon - Story ProducerMary Lournette Baligod - Story ProducerKleo Balares - Editorial ProducerHans Rivera - Multimedia ProducerJulius Rivera - Camera OperatorSteven Sune - EditorLorraine Santos - EditorDana Blaze - EditorIvan Christian Cocjin - EditorMK Tayona - EditorMartin Narisma - Food EditorKathryna de Bustos - Content ManagerChester Velasco - Production AssistantKevin Amponin - Production Assistant Dustin Dagamac - Colorist Sofia Paderes - Graphic DesignerKim Manuel - Graphic DesignerRoanne Salvacion - AccountantDonalyn Aranda - Accounting AssistantSocial Media:http://www.instagram.com/featrmediahttp://www.twitter.com/featrmediahttp://www.facebook.com/featrmediahttp://www.instagram.com/erwanhttp://www.twitter.com/erwanheussaff
MUNGGO TOFU SISIG (DOES IT WORK?) FEATR 2024-03-05 | Tofu sisig is cool but how about trying munggo sisig? 😮 That’s on a different level! 🔥 Munggo is almost always cooked the classic guisado way, but let’s not forget that it can also be transformed into completely unexpected dishes like burger patties or even an interesting dessert! 🌱Let us know below what Filipino veggie recipe you would like to see next! 🥦MUNGGO TOFU2 cups mung beans soaked overnight1 onions2 tbsp garlic1 red bell pepper, sliced1 green bell pepper, sliced3 green chilies, sliced1 tbsp liquid seasoning½ cup japanese mayo¼ cup calamansi Juice1 tbsp soy sauce2 tbsp oyster sauceInstructions:1. Blend your soaked mung beans along with twice the amount of water per cup of mung beans until smooth. Drain solids away and add into a pot.2. Cook mixture over medium heat until it forms a thick viscous paste for about 10 mins. Place mixture in baking dish and let set in the refrigerator for 1 hr to firm up.3. Once firm, slice into cubes and sear in hot pan until both sides are brown. To make this into “sizzling tofu” saute onions, garlic and chili until translucent.4. Add in bell peppers and your mung bean tofu and cook for 2 mins. Add in your liquid seasoning, mayo, calamansi juice, soy sauce, oyster sauce and pepper. Toss to combine and serve on a sizzling plate.
Food Trip in Quezon Province (with Erwan Heussaff) FEATR 2024-03-03 | Erwan Heussaff is walking the streets of Quezon Province to get to know the local artisans and of course, taste the best plates of food. We are kickstarting our adventures by meeting up with local heroes like pottery artist Ugu Bigyan to get a glimpse of the rich heritage and delicious eats that the province has to offer. From the best “Chami” noodles in Lucena, the rich “Yema” cake in Tayabas, and the unique meatloaf called “Hardinera,” Erwan’s trying all the classics and more! This is only the first part of our food trip in Quezon Province, so stay tuned for more!Special thanks to:Provincial Tourism of Quezon ProvinceTayabas City Tourism OfficeVladimir Agcaoili Nieto, Pangulo, Konseho ng Herencia ng LucenaUgu BigyanJulita RodillasLOCATIONS:1. Ugu Bigyan’s Pottery Garden490 Alvarez Village, Brgy. Lusacan, Tiaong, Quezon2. Peking Restaurant22 Magallanes St., Lucena City, Quezon3. Purio’s Ice Cream House176 Granja St., Lucena City, Quezon4. Resty and Nene Smoked FishNangka Street, Brgy. Market View, Lucena City5. Rodillas RestaurantQuezon Avenue, Tayabas, QuezonJump to:(0:00) Intro(1:08) Ugu Bigyan’s Pottery Garden(11:20) Peking Restaurant(15:40) Trying Suman Infanta(17:00) Resty and Nene Smoked Fish(19:00) Rodillas Restaurant, Factory Tour(24:34) Outro-------------------------------We are looking for collaborators, content producers, brands, and anyone who has a story to tell. Email us at hello@thefatkidinside.comThe Fat Kid Inside StudiosErwan Heussaff - FounderKashka Gaddi - Content ProducerEamonn Quizon - CinematographerEdel Cayetano - Story ProducerHarold Singzon - Story ProducerMary Lournette Baligod - Story ProducerKleo Balares - Editorial ProducerHans Rivera - Multimedia ProducerJulius Rivera - Camera OperatorSteven Sune - EditorLorraine Santos - EditorDana Blaze - EditorIvan Christian Cocjin - EditorMK Tayona - EditorMartin Narisma - Food EditorKathryna de Bustos - Content ManagerChester Velasco - Production AssistantKevin Amponin - Production Assistant Dustin Dagamac - Colorist Sofia Paderes - Graphic DesignerKim Manuel - Graphic DesignerRoanne Salvacion - AccountantDonalyn Aranda - Accounting AssistantSocial Media:http://www.instagram.com/featrmediahttp://www.twitter.com/featrmediahttp://www.facebook.com/featrmediahttp://www.instagram.com/erwanhttp://www.twitter.com/erwanheussaff
GISING GISING (BEST PINOY VEGGIE RECIPE) FEATR 2024-03-02 | Gising na! 🌞 Gising-Gising—spicy, creamy, and oh so great with rice! Sigarilyas (Winged Beans) and Baguio Beans are the rockstars of this Pinoy meal, we love cooking these healthy veggies with gata or just simply adding them to stir-fried recipes! 🔥 What’s your favorite way to serve Sigarilyas and Baguio Beans to your family? 🌱GISING-GISINGIngredients:3 tbsp oil3 cloves garlic, minced1 pc small red onion, chopped1 tbsp bagoong1 bundle sitaw, chopped into ¼ inch pieces½ cup chopped sigarilyas3 pcs siling haba/green finger chilies, chopped2 cups coconut milk¼ tsp pepper2 pcs siling labuyoProcedure:1. In a pan with hot oil, saute onions and garlic. Add bagoong and cook for a few seconds.2. Pour in coconut milk and let it simmer for 15 minutes. Add sitaw, sigarilyas, and chilies. Season with pepper. Makes 6 servings.
OKRA DILIS RECIPE (3M+ PLAYS) FEATR 2024-02-29 | Are you an okra hater or lover? 🤔 Also known as lady’s fingers or bhindi, it’s a slender, bright green vegetable that is commonly used in stews, stir-fry dishes, or eaten as is in many countries. In the Philippines, it is added to many iconic local meals like Adobong Okra, Sinigang, Ginataang Gulay, or just steamed! 😋 Okra adds a unique texture to meals that’s truly out of this world! 🌱OKRA DILIS1 cup dried dilis8 pcs okra, sliced1 red onion, sliced5 garlic cloves, sliced2 tsp bagoong3 tomatoes, sliced1 tsp oyster saucepepper to tasteProcedure:1. Deep fry dilis at 165C until crispy2. Saute onions, garlic until translucent and add bagoong3. Add in okra, tomatoes, fried dilis,oyster sauce and toss to combine. Season to taste with pepper and serve.
Cooking 3 Viral Fried Rice Recipes (Uncle Roger, Gordon Ramsay, Jamie Oliver) FEATR 2024-02-28 | What’s the best recipe for fried rice? Abi Marquez is testing three fried rice recipes by Gordon Ramsay, Jamie Oliver, and Uncle Roger in our kitchen to find out. These are anything but the “traditional” bowls of rice that you usually order from your go-to takeout place, so be prepared for an unexpected feast! Stay with us until the end because our blind taste testers will choose which one is their favorite.Thanks for watching and don’t forget to subscribe to our channel for more travel videos and fun recipes!RECIPES:@JamieOliver youtube.com/watch?v=dZJD2j1Rc-U@gordonramsay youtube.com/watch?v=NybhwoK6am0@mrnigelng youtube.com/watch?v=SGBP3sG3a9YAbi Marquez: youtube.com/c/AbigailMarqueztiktok.com/@abigailfmarquezfacebook.com/abigailfmarquezJump to:(0:00) Intro(0:56) Jamie Oliver(2:28) Gordon Ramsay(3:51) Uncle Roger(5:20) Taste test, Outro-------------------------------We are looking for collaborators, content producers, brands, and anyone who has a story to tell. Email us at hello@thefatkidinside.comThe Fat Kid Inside StudiosErwan Heussaff - FounderKashka Gaddi - Content ProducerEamonn Quizon - CinematographerEdel Cayetano - Story ProducerHarold Singzon - Story ProducerMary Lournette Baligod - Story ProducerKleo Balares - Editorial ProducerHans Rivera - Multimedia ProducerJulius Rivera - Camera OperatorSteven Sune - EditorLorraine Santos - EditorDana Blaze - EditorIvan Christian Cocjin - EditorMK Tayona - EditorMartin Narisma - Food EditorKathryna de Bustos - Content ManagerChester Velasco - Production AssistantKevin Amponin - Production Assistant Dustin Dagamac - Colorist Sofia Paderes - Graphic DesignerKim Manuel - Graphic DesignerRoanne Salvacion - AccountantDonalyn Aranda - Accounting AssistantSocial Media:http://www.instagram.com/featrmediahttp://www.twitter.com/featrmediahttp://www.facebook.com/featrmediahttp://www.instagram.com/erwanhttp://www.twitter.com/erwanheussaff
How Kakanin Is Made Every Morning (INSPIRING!) FEATR 2024-02-25 | Everyone has a story. On this episode of Everyday Icons, Leah Paras tells us her inspiring story as a kakanin vendor. She has been selling kakanin (rice cakes) since her children were small to make ends meet and has since expanded her business. Despite facing unforeseen challenges, Leah remains steadfast in her ideals and continues to sell tasty kakanin like Sapin-Sapin, Bibingka, Espasol, and many more. What’s the secret to her wisdom and her quiet success? Watch until the end to find out!For orders: facebook.com/paras.foodanddessertsBest Kakanin in Cavite: youtu.be/FpWWntS10MYJump to:(0:00) Intro(0:42) Leah(1:37) Kakanin Business(5:38) Day in the Life(6:40) Challenges(9:17) The Future, Outro-------------------------------We are looking for collaborators, content producers, brands, and anyone who has a story to tell. Email us at hello@thefatkidinside.comThe Fat Kid Inside StudiosErwan Heussaff - FounderKashka Gaddi - Content ProducerEamonn Quizon - CinematographerEdel Cayetano - Story ProducerHarold Singzon - Story ProducerMary Lournette Baligod - Story ProducerKleo Balares - Editorial ProducerHans Rivera - Multimedia ProducerJulius Rivera - Camera OperatorSteven Sune - EditorLorraine Santos - EditorDana Blaze - EditorIvan Christian Cocjin - EditorMK Tayona - EditorMartin Narisma - Food EditorKathryna de Bustos - Content ManagerChester Velasco - Production AssistantKevin Amponin - Production Assistant Dustin Dagamac - Colorist Sofia Paderes - Graphic DesignerKim Manuel - Graphic DesignerRoanne Salvacion - AccountantDonalyn Aranda - Accounting AssistantSocial Media:http://www.instagram.com/featrmediahttp://www.twitter.com/featrmediahttp://www.facebook.com/featrmediahttp://www.instagram.com/erwanhttp://www.twitter.com/erwanheussaff
Catching and Cooking Rare Eels with Jujumao FEATR 2024-02-20 | This might be Jujumao’s greatest cooking challenge on this channel! On this episode, Juju is discovering the wonders of the Giant mottled eel (Anguilla marmorata) and is going to try cooking a few dishes with it. Also known as the Bago River Eel or Sili-Sili, this curious-looking local eel species can be found in the province of Negros in the Philippines. There’s a lot of work that goes into cultivating these local species of eels, so we want to pay homage to the local artisans by cooking the best meal out of their harvest. The pressure is on, and the big question is: can Juju cook his very first live eel? Stay until the end to find out!FEATR in Negros: youtube.com/playlist?list=PLlaLRniCHL9TICbQf_fzg5bKP7wF0kr_uJump to:(0:00) Intro(0:53) Olivia Nero (2:15) Harvesting and Cooking Eels in Negros(5:45) Juju Eel Taste Test(7:44) Juju Cooks Eels, Taste Test, Outro-------------------------------We are looking for collaborators, content producers, brands, and anyone who has a story to tell. Email us at hello@thefatkidinside.comThe Fat Kid Inside StudiosErwan Heussaff - FounderKashka Gaddi - Content ProducerEamonn Quizon - CinematographerEdel Cayetano - Story ProducerHarold Singzon - Story ProducerMary Lournette Baligod - Story ProducerKleo Balares - Editorial ProducerHans Rivera - Multimedia ProducerJulius Rivera - Camera OperatorSteven Sune - EditorLorraine Santos - EditorDana Blaze - EditorIvan Christian Cocjin - EditorMK Tayona - EditorMartin Narisma - Food EditorKathryna de Bustos - Content ManagerChester Velasco - Production AssistantKevin Amponin - Production Assistant Dustin Dagamac - Colorist Sofia Paderes - Graphic DesignerKim Manuel - Graphic DesignerRoanne Salvacion - AccountantDonalyn Aranda - Accounting AssistantSocial Media:http://www.instagram.com/featrmediahttp://www.twitter.com/featrmediahttp://www.facebook.com/featrmediahttp://www.instagram.com/erwanhttp://www.twitter.com/erwanheussaff
TESTING 3 VIRAL LECHON KAWALI RECIPES (Panlasang Pinoy, Chef RV, Simpol) FEATR 2024-02-18 | Lechon Kawali is one of the best ways to eat pork in the Philippines. Abi Marquez is testing three different viral recipes by Panlasang Pinoy, Simpol, and Chef RV to find out which “kawali” is the best one for your taste. On this episode of Abi Tests, we’re frying up a storm in the kitchen to get the best plate of lechon kawali that’s both juicy and crispy. Our team is going to have a surprise taste test, so stay with us until the end!Thanks for watching and don’t forget to subscribe to our channel for more travel videos and fun recipes!RECIPES:@panlasangpinoy youtube.com/watch?v=MPY9EmLFaR0@ChefTatung youtube.com/watch?v=nDaRzzHFb_o@chefrvmanabat youtube.com/watch?v=hOi_YD7UQegAbi Marquez: youtube.com/c/AbigailMarqueztiktok.com/@abigailfmarquezfacebook.com/abigailfmarquezJump to:(0:00) Intro(0:58) Panlasang Pinoy(3:04) Simpol (4:40) Chef RV(6:37) Taste Test, Outro-------------------------------We are looking for collaborators, content producers, brands, and anyone who has a story to tell. Email us at hello@thefatkidinside.comThe Fat Kid Inside StudiosErwan Heussaff - FounderKashka Gaddi - Content ProducerEamonn Quizon - CinematographerEdel Cayetano - Story ProducerHarold Singzon - Story ProducerMary Lournette Baligod - Story ProducerKleo Balares - Editorial ProducerHans Rivera - Multimedia ProducerJulius Rivera - Camera OperatorSteven Sune - EditorLorraine Santos - EditorDana Blaze - EditorIvan Christian Cocjin - EditorMK Tayona - EditorMartin Narisma - Food EditorKathryna de Bustos - Content ManagerChester Velasco - Production AssistantKevin Amponin - Production Assistant Dustin Dagamac - Colorist Sofia Paderes - Graphic DesignerKim Manuel - Graphic DesignerRoanne Salvacion - AccountantDonalyn Aranda - Accounting AssistantSocial Media:http://www.instagram.com/featrmediahttp://www.twitter.com/featrmediahttp://www.facebook.com/featrmediahttp://www.instagram.com/erwanhttp://www.twitter.com/erwanheussaff
The Oldest Chinatown In the World (BINONDO PHILIPPINES FOOD TOUR) FEATR 2024-02-15 | Erwan Heussaff is out in the streets of Chinatown in Manila for a crash course about the ancient roots of Chinese-Filipino heritage. Binondo is the oldest Chinatown in the world which just turned 430 years old this 2024. Its streets have witnessed countless historical moments, its restaurants have hosted national heroes, and some of the businesses have been passed down from many generations.We’re visiting Eng Bee Tin, To-Ho Panciteria Antigua, Masuki, and other important spots in the area, so stay with us until the end!Book your tours of Manila here: www.oldmanilawalks.comSpecial thanks to:Anson YuIvan Man DyCiara MaSharwin TeeLOCATIONS:APOLOGUE COFFEE AND PASTRY934 Benavidez St, Binondo, Manila, 1006 Metro ManilaBAHAY TSINOY32 Anda St, Intramuros, Manila, 1002 Metro ManilaTO HO PANCITERIA422 Tomas Pinpin St, Binondo, Manila, 1006 Metro ManilaMASUKI931 Benavidez St, Binondo, Manila, 1006 Metro ManilaSources: Ang See, T. (2017, September 23). Commemorating 600 years of a royal voyage. Philstar.com. philstar.com/other-sections/starweek-magazine/2017/09/23/1741989/commemorating-600-years-royal-voyage/amp Ang See. (2014). THE FIRES OF REVOLUTION: SHARED HISTORY, SHARED DESTINY* . CHINESE STUDIES PROGRAM LECTURE SERIES . core.ac.uk/reader/270245650 Baviera, A. S. P. (2021). Philippines-China Relations in the 20th Century: History Versus Strategy (2000)*. ASIAN STUDIES: Journal of Critical Perspectives on Asia, 57. https://asj.upd.edu.ph/mediabox/archive/ASJ_57_1_2021/04_Philippines_China_Relations_20th_Century_History_Strategy.pdf Canonigo, J. P. (2018, May 8). The Lost Story of the Sulu Sultan in Ming China. Medium. jpthehistorian.medium.com/the-lost-story-of-the-sulu-sultan-in-ming-china-7283c54c0398 International Seminar for UNESCO Integral Study of the Silk Roads: Roads of Dialogue: “Manila as an entrepot in the trans-pacific commerce”. 5-6, February, 1991. Manila, The Philippines. - Author: Rita C. TanRegencia, T. (2015, July 8). Chinese Filipinos: The ties that bind. Al Jazeera. aljazeera.com/gallery/2015/7/8/chinese-filipinos-the-ties-that-bind Scott, W. H. (1989). Filipinos in China before 1500. China Studies Program, De la Salle University.Script was checked by Anson YuPhoto sources:Shutterstock:shutterstock.com/image-photo/yingtian-gate-south-luoyang-city-sui-1919431286 shutterstock.com/image-photo/china-town-binondo-manila-philippines-february-521133592shutterstock.com/image-photo/nov-27-2016-gate-manila-china-560524189shutterstock.com/image-photo/binondo-church-tuktuk-manilaphilippines-1490969222Other links:https://www.esquiremag.ph/long-reads/features/rajahs-sultans-pre-colonial-philippines-a2212-20191216-lfrm3jpthehistorian.medium.com/the-lost-story-of-the-sulu-sultan-in-ming-china-7283c54c0398philstar.com/other-sections/starweek-magazine/2017/09/23/1741989/commemorating-600-years-royal-voyagehttps://www.nationalmuseum.gov.ph/2022/09/20/the-9th-to-10th-century-archaeological-evidence-of-maritime-relations-between-the-philippines-and-the-islands-of-southeast-asia/lakansining.wordpress.com/2020/11/29/the-history-of-quezon-city-chinatown-and-chinese-community-in-the-cityhttp://pinoykollektor.blogspot.com/2011/02/16-cedula-during-1896-revolution.htmlpixabay.com/vectors/boat-frigate-ocean-sea-ship-war-2027454rawpixel.com/image/2037051/the-voyages-captain-james-cookkathching.wordpress.com/tag/filipino-chineseJump to:(0:00) Intro(1:30) The History of Tsinoys(2:32) Eng Bee Tin(3:47) Apologue Coffee and Pastry(6:00) Bahay Tsinoy(12:30) To Ho Panciteria(19:15) Masuki(30:15) Outro-------------------------------We are looking for collaborators, content producers, brands, and anyone who has a story to tell. Email us at hello@thefatkidinside.comThe Fat Kid Inside StudiosErwan Heussaff - FounderKashka Gaddi - Content ProducerEamonn Quizon - CinematographerEdel Cayetano - Story ProducerHarold Singzon - Story ProducerMary Lournette Baligod - Story ProducerKleo Balares - Editorial ProducerHans Rivera - Multimedia ProducerJulius Rivera - Camera OperatorSteven Sune - EditorLorraine Santos - EditorDana Blaze - EditorIvan Christian Cocjin - EditorMK Tayona - EditorMartin Narisma - Food EditorKathryna de Bustos - Content ManagerChester Velasco - Production AssistantKevin Amponin - Production Assistant Dustin Dagamac - Colorist Sofia Paderes - Graphic DesignerKim Manuel - Graphic DesignerRoanne Salvacion - AccountantDonalyn Aranda - Accounting AssistantSocial Media:http://www.instagram.com/featrmediahttp://www.twitter.com/featrmediahttp://www.facebook.com/featrmediahttp://www.instagram.com/erwanhttp://www.twitter.com/erwanheussaff
CHINESE FILIPINO FOOD WITH CHINA MOMMY FEATR 2024-02-11 | China Mommy specializes in authentic and nostalgic Fil-Chi party food trays like Sotanghon Crabs, the China Mommy Special Lumpia, “Fortune Bags”, and many more! The now 74-year-old “superwoman” Linda Tan Co and her son Oliver Co are the heart and brains behind China Mommy. Their mission is simple: to help preserve the heritage of their culture with each bite. Get to know the mother-son tandem of this small business and find out what is their secret to success.Order from China Mommy today:Website: https://www.chinamommy.ph/Instagram: instagram.com/chinamommyphThanks for watching and don’t forget to subscribe to our channel for more travel videos and fun recipes!Jump to:(0:00) Intro(1:20) Linda(6:57) Oliver, China Mommy(23:50) A Leap of Faith(25:10) Being Fil-Chi(27:50) The Future of China Mommy, Outro-------------------------------We are looking for collaborators, content producers, brands, and anyone who has a story to tell. Email us at hello@thefatkidinside.comThe Fat Kid Inside StudiosErwan Heussaff - FounderKashka Gaddi - Content ProducerEamonn Quizon - CinematographerEdel Cayetano - Story ProducerHarold Singzon - Story ProducerMary Lournette Baligod - Story ProducerKleo Balares - Editorial ProducerHans Rivera - Multimedia ProducerJulius Rivera - Camera OperatorSteven Sune - EditorLorraine Santos - EditorDana Blaze - EditorIvan Christian Cocjin - EditorMK Tayona - EditorMartin Narisma - Food EditorKathryna de Bustos - Content ManagerChester Velasco - Production AssistantKevin Amponin - Production Assistant Dustin Dagamac - Colorist Sofia Paderes - Graphic DesignerKim Manuel - Graphic DesignerRoanne Salvacion - AccountantDonalyn Aranda - Accounting AssistantSocial Media:http://www.instagram.com/featrmediahttp://www.twitter.com/featrmediahttp://www.facebook.com/featrmediahttp://www.instagram.com/erwanhttp://www.twitter.com/erwanheussaff
How to Make Dumplings (Easy!) FEATR 2024-02-07 | Making dumplings at home is not as difficult as it seems! Chef Martin is back to share his favorite dumpling recipes that you can use for meal prep, to start a small business, or to just upgrade your menu spread for Chinese New Year! We are breaking down the cooking process for siomai, har gow, and kutchay dumplings from start to finish so you can closely follow the recipes and try them at home! Which recipe did you like the most? Let us know in the comments below!Thanks for watching and don’t forget to subscribe to our channel for more travel videos and fun recipes!SHUMAI¼ kg ground pork shoulder butt1-½ tbsp light soy sauce1 tbsp oyster sauce2 tsp sugar2-½ tbsp cornstarch1 tbsp sesame oil1 pc chicken cube, dissolved in 3 tbsp hot water100g shrimp, peeled, deveined, and then minced finely4 pcs shiitake mushrooms, minced finelysiomai wrappers1 pc carrot, brunoise or small diceProcedure:1. Mix together pork, soy sauce, oyster, sugar, cornstarch, sesame oil, and chicken broth. Fold in the shrimp and shiitake until completely mixed.2. Wrap 1-½ tbsp of filling per wrapper and top with carrots. Steam for 10-12 minutes. Makes 8-10 servingsHAR GOW Wrapper:135g wheat starch½ tsp salt175mL boiling water30g cornstarch1 tsp shortening/lardFilling:¼ kg prawn, peeled, deveined, and finely chopped¼ cup bamboo shoots, canned or fresh (boiled in water for 20 minutes)1 tsp grated ginger1 tsp sugar¼ tsp salt1 tsp sesame oilProcedure:1. Make the wrapper by combining wheat starch and salt. Pour boiling water and stir to form a moist dough. Cover and rest for 5 minutes.2. Knead in the cornstarch in two additions followed by the lard. Rest for 15 minutes. 3. Make the filling by combining everything using a food processor or manually until almost homogenous.4. Fill each wrapper and seal into dumplings then steam for 6-8 minutes. Makes 4 servings.KUTCHAY¼ kg ground pork1 bunch kutchay/garlic leaves1 pc onion, finely minced3 cloves garlic, minced1 pc egg1-½ tbsp light soy sauce⅛ tsp pepper¼ cup flour24 pcs dumpling wrappersProcedure:1. In a bowl, combine all the filling ingredients. Mix in one direction until the meat starts to “thread”.2. Place 1 tbsp filling in each wrapper and seal. Steam for 8-10 minutes. Makes 12 servings.Jump to:(0:00) Intro(0:28) Siomai(3:30) Har Gaw(6:38) Kuchay(9:00) Taste Test, Outro-------------------------------We are looking for collaborators, content producers, brands, and anyone who has a story to tell. Email us at hello@thefatkidinside.comThe Fat Kid Inside StudiosErwan Heussaff - FounderKashka Gaddi - Content ProducerEamonn Quizon - CinematographerEdel Cayetano - Story ProducerHarold Singzon - Story ProducerMary Lournette Baligod - Story ProducerKleo Balares - Editorial ProducerHans Rivera - Multimedia ProducerJulius Rivera - Camera OperatorSteven Sune - EditorLorraine Santos - EditorDana Blaze - EditorIvan Christian Cocjin - EditorMK Tayona - EditorMartin Narisma - Food EditorKathryna de Bustos - Content ManagerChester Velasco - Production AssistantKevin Amponin - Production Assistant Dustin Dagamac - Colorist Sofia Paderes - Graphic DesignerKim Manuel - Graphic DesignerRoanne Salvacion - AccountantDonalyn Aranda - Accounting AssistantSocial Media:http://www.instagram.com/featrmediahttp://www.twitter.com/featrmediahttp://www.facebook.com/featrmediahttp://www.instagram.com/erwanhttp://www.twitter.com/erwanheussaff
Testing Viral Tapa Recipes (Judy Ann Santos, Chef RV, Pagkaing Pinoy) FEATR 2024-02-05 | Tapa or “Tapsilog” (tapa, sinangag, and itlog) is an essential breakfast staple in the Philippines. Abi Marquez is testing three popular tapa recipes on the internet to find out which version is the best one for your tastebuds. From Judy-Ann Santos Agoncillo, Pagkaing Pinoy, to Chef RV, we are excited to taste the three similar, but also very different recipes that our panel of “judges” will anonymously rank according to their taste preferences. Which one will stand out from the rest? Watch until the end to find out!Thanks for watching and don’t forget to subscribe to our channel for more travel videos and fun recipes!RECIPES:@JudyAnnsKitchen youtube.com/watch?v=ffYgEXZDw6I@PagkaingPinoyTV youtube.com/watch?v=BuyJxuHPy1c@chefrvmanabat youtube.com/watch?v=UWgJuCL_NU4Abi Marquez: youtube.com/c/AbigailMarqueztiktok.com/@abigailfmarquezfacebook.com/abigailfmarquezJump to:(0:00) Intro(0:36) Judy-Ann's Tapa(2:00) Pagkaing Pinoy's Tapa(3:23) Chef RV's Tapa(5:00) Taste Test(7:30) Vedict, Outro-------------------------------We are looking for collaborators, content producers, brands, and anyone who has a story to tell. Email us at hello@thefatkidinside.comThe Fat Kid Inside StudiosErwan Heussaff - FounderKashka Gaddi - Content ProducerEamonn Quizon - CinematographerEdel Cayetano - Story ProducerHarold Singzon - Story ProducerMary Lournette Baligod - Story ProducerKleo Balares - Editorial ProducerHans Rivera - Multimedia ProducerJulius Rivera - Camera OperatorSteven Sune - EditorLorraine Santos - EditorDana Blaze - EditorIvan Christian Cocjin - EditorMK Tayona - EditorMartin Narisma - Food EditorKathryna de Bustos - Content ManagerChester Velasco - Production AssistantKevin Amponin - Production Assistant Dustin Dagamac - Colorist Sofia Paderes - Graphic DesignerKim Manuel - Graphic DesignerRoanne Salvacion - AccountantDonalyn Aranda - Accounting AssistantSocial Media:http://www.instagram.com/featrmediahttp://www.twitter.com/featrmediahttp://www.facebook.com/featrmediahttp://www.instagram.com/erwanhttp://www.twitter.com/erwanheussaff
Ramen Food Crawl in Manila (with Jujumao) FEATR 2024-02-01 | Where do you go for good ramen in the Philippines? Jujumao is sharing his go-to ramen spots in Metro Manila that will make you crave a big bowl of ramen ASAP! Whether you like rich and creamy paitan ramen, spicy tantanmen, or just a classic lighter shio-based ramen, this video might just lead you to your next favorite join in the city! Watch until the end for Jujumao’s top ramen recommendations and let us know what you think below.Erratum:12:06 - This is a plate of "Tsukune" apologies for the error!Special thanks to:Seru SingmaChef Janine SiaronErika Fukuro Janet Zapanta - KuboLOCATIONS:Marudori Ground Floor, 8 Rockwell Center, MakatiIpponYari2L, Alabang West Parade, Las PiñasIzakaya Shonantei Lot 3B, cor Congressional Ave Ext, Tandang Sora, Quezon CityJump to:(0:00) Intro(0:43) Ipponyari(5:15) Marudori(13:15) Izakaya Shonantei, Outro-------------------------------We are looking for collaborators, content producers, brands, and anyone who has a story to tell. Email us at hello@thefatkidinside.comThe Fat Kid Inside StudiosErwan Heussaff - FounderKashka Gaddi - Content ProducerEamonn Quizon - CinematographerEdel Cayetano - Story ProducerHarold Singzon - Story ProducerMary Lournette Baligod - Story ProducerKleo Balares - Editorial ProducerHans Rivera - Multimedia ProducerJulius Rivera - Camera OperatorSteven Sune - EditorLorraine Santos - EditorDana Blaze - EditorIvan Christian Cocjin - EditorMK Tayona - EditorMartin Narisma - Food EditorKathryna de Bustos - Content ManagerChester Velasco - Production AssistantKevin Amponin - Production Assistant Dustin Dagamac - Colorist Sofia Paderes - Graphic DesignerKim Manuel - Graphic DesignerRoanne Salvacion - AccountantDonalyn Aranda - Accounting AssistantSocial Media:http://www.instagram.com/featrmediahttp://www.twitter.com/featrmediahttp://www.facebook.com/featrmediahttp://www.instagram.com/erwanhttp://www.twitter.com/erwanheussaff
The Secret to Shrimp Tempura and How to Make it at Home FEATR 2024-01-30 | Ever wondered what makes a great shrimp tempura and how it’s different from an ebi fry? Erwan visits a tempura restaurant chain in Metro Manila, to learn how to make prawn tempura easily and quickly, then goes back to the kitchen to show you three of his favorite fried shrimp recipes to pair with the 3 Lemon-Dou variants. Experience Japanese Craftsmanship with Lemon-Dou - an alcoholic chūhai drink made with whole lemons. Try it with your favorite Japanese snacks or much-loved pulutan. #ANewWayToSeeLemons #LemonDouPH #DrinkResponsibly #AdDrink responsibly. Strictly for ages 18 and above.ASC Ref. Code C0168P012324L RECIPES:EBI FRYMakes 3-4 servingsIngredients:5-6 pcs tiger prawns, peeled, deveined, and prepped for tempura½ tsp salt¼ tsp pepper1 cup all-purpose flour3 pcs eggs, beaten2 cups panko/Japanese bread crumbsoil for fryingTartare sauce:2 pc hard boiled eggs2 tbsp chopped onions1 tbsp sweet pickle relish½ tsp salt¼ tsp pepper1 tbsp lemon juice¼ cup Japanese MayoProcedure:1. Season each prawn with salt and pepper. Dredge in flour, egg, then coat with breadcrumbs. Fry for 2-3 minutes or until golden brown. 2. Make the tartare sauce by mixing all the ingredients together. Makes 3-4 servings.EBI TEMPURAIngredients:5-6 pcs tiger prawns, peeled, deveined, and prepped for tempuraBatter:1 cup ice cold carbonated water1 pc egg1 cup flour¼ tsp baking sodaTempura Sauce Ingredients:¼ cup kikkoman¼ cup mirin1 cup water2 inch piece kombu½ cup bonito flakes/1 tbsp dashi no motoProcedure:1. Mix together all the batter ingredients. Dredge each prawn in flour and dip in batter. 2. Fry for 2-3 minutes or until browned. 3. Make the sauce by bringing all the tempura sauce to a simmer. Serve together with the prawns. Makes 3-4 servings.BANG BANG SHRIMPMakes 3-4 servingsIngredients:½ cup fresh milk½ tbsp vinegar½ kg prawns, peeled, deveined with tail on½ tsp salt¼ tsp pepper2 cups cornstarchoil for fryingchopped spring onionsBang bang sauce:1 cup Japanese mayo¼ cup sweet chili sauce1 tbsp srirachaProcedure:1. In a bowl, combine milk, vinegar, and prawns. Let it marinate for at least 15 minutes.2. Mix together salt, pepper, and cornstarch in a bowl. Coat each piece of prawn in the cornstarch mixture and fry in hot oil for 2-3 minutes or until fully cooked.3. In another bowl, combine mayo, chili sauce, and sriracha. Toss in prawns until fully-coated. Top with spring onions. Makes 3-4 servings.Jump to:(0:00) Intro(0:40) Tenya(2:55) Cooking with Erwan(3:25) Ebi Fry(7:00) Traditional Tempura(9:20) Bang Bang Shrimp, Outro-------------------------------We are looking for collaborators, content producers, brands, and anyone who has a story to tell. Email us at hello@thefatkidinside.comThe Fat Kid Inside StudiosErwan Heussaff - FounderKashka Gaddi - Content ProducerEamonn Quizon - CinematographerEdel Cayetano - Story ProducerHarold Singzon - Story ProducerMary Lournette Baligod - Story ProducerKleo Balares - Editorial ProducerHans Rivera - Multimedia ProducerJulius Rivera - Camera OperatorSteven Sune - EditorLorraine Santos - EditorDana Blaze - EditorIvan Christian Cocjin - EditorMK Tayona - EditorMartin Narisma - Food EditorKathryna de Bustos - Content ManagerChester Velasco - Production AssistantKevin Amponin - Production Assistant Dustin Dagamac - Colorist Sofia Paderes - Graphic DesignerKim Manuel - Graphic DesignerRoanne Salvacion - AccountantDonalyn Aranda - Accounting AssistantSocial Media:http://www.instagram.com/featrmediahttp://www.twitter.com/featrmediahttp://www.facebook.com/featrmediahttp://www.instagram.com/erwanhttp://www.twitter.com/erwanheussaff
The Best Food in Iloilo (CULINARY CITY OF THE PHILIPPINES!) FEATR 2024-01-28 | This is your ultimate guide to Iloilo, Philippines and we are sharing the best eats as recommended by the locals! Iloilo City was recently declared by UNESCO as the first City of Gastronomy in the country—a testament to the city’s dedication in preserving its culinary traditions. Let’s venture into the city’s famous restaurants and hidden eateries that serve the tastiest La Paz Batchoy and the freshest seafood as we learn about the city’s rich heirloom ingredients from Chef Rafael “Tibong” Jardeleza Jr.. But that’s not all, we’ll also be uncovering the secrets of the rare artisanal Miagao “Budbud” Salt that is traditionally handmade in the province!Aside from the usual spots for Batchoy like Deco’s, Alicia’s, and Netong’s, we also paid a visit to another foodie institution: Roberto’s. This was one of the best surprises of our visit, so stay with us until the end. Do you want to see more of these travel videos? Let us know in the comments below and don’t forget to hit that like and subscribe button! Thanks for watching!Flavors of IloiloYou can buy the book from the Manila Hotel or directly from Chef Rafael Tibong Jardeleza: 09176206900LOCATIONS:Cyril’s EateryIloilo Central Market, Iloilo CityNora’s EaterySolis St., Danao, Iloilo City09482959577Jr. Rawit’s Native Lechon ManokIloilo Central Market, Iloilo City09105257655Beige EateryGeneral Hughes Street, Iloilo CityBruce Buenafe, 09608568271Maridel’s21 Avenue Place, Diversion21 Hotel, Diversion Road, Iloilo CityBreakthrough Restaurant IloiloSto. Niño Norte, Villa Arevalo District, Iloilo CityDeco’s Original La Paz BatchoyLa Paz Public Market, IloiloFB page: Deco’s La Paz BatchoyNetong’s La Paz BatchoyLa Paz Public Market, Iloilo CityTed’s Oldtimer La Paz Batchoy (Since 1945)La Paz Public Market, Iloilo CityFB page: Ted’s Oldtimer Lapaz BatchoyPopoy’s Batchoy (Since 1978)Robinsons Iloilo, De Leon St, Iloilo CityFB Page: Popoy’s BatchoyAlicia’s RestaurantWashington St., Jaro, Iloilo CityFB page: Pueblo de Alicia’s Restaurant JaroMamaca Frozen YogurtFestival Walk Parade, Megaworld IloiloFB Page: Mamaca Frozen YogurtConing’s TalabahanCalaparan, Villa Arevalo, Iloilo CitySalam-UkanSan Jose Street, Villa Arevalo, Iloilo CityIloilo Coffee House 77 Quezon St, Villa Arevalo District, Iloilo CityNeighbor CoffeeThe Shops at Atria, Mandurriao, Iloilo CityRoberto’s Siopao61 JM Basa St, Iloilo City Proper, Iloilo CityBuho BakeryUniversity of Rizal St, Iloilo City ProperValeria Street Food StripValeria Street, Iloilo CityKalan PH Javellana Extension Rd Jaro, IloiloResources:Iloilo Today, “102 Years of Inggo’s La Paz Batchoy” by Nonoy Taclino (July 3, 2022)F&B Report, “The story behind the La Paz batchoy offers up questions about authenticity and its limits” by Catherine Orda (June 18, 2018)Jump to:(0:00) Intro(1:15) Iloilo Market(03:15) Nora's Eatery(09:07) Cyril's Eatery(15:15) JR Rawit's Native Chicken Manok(18:10) Beige Eatery(22:00) Maridel's(23:35) Breakthrough Restaurant Iloilo(29:28) Coning's Talabahan(31:21) Salam Ukan(33:28) Iloilo Coffee House(33:43) Neighbor Coffee(34:29) Roberto's Siopao(36:22) Buho Bakery(38:29) Valeria Street Food Strip(41:00) Pancit Molo(41:32) Kalan PH(44:40) Batchoy(46:19) Deco's Originakl La Paz Batchoy(47:41) Netong's La Paz Batchoy(48:40) Ted’s Oldtimer La Paz Batchoy(49:55) Popoy’s Batchoy(50:49) Alicia’s Restaurant(52:17) Mamaca Frozen Yogurt(53:37) Miagao Salt, Outro-------------------------------We are looking for collaborators, content producers, brands, and anyone who has a story to tell. Email us at hello@thefatkidinside.comThe Fat Kid Inside StudiosErwan Heussaff - FounderKashka Gaddi - Content ProducerEamonn Quizon - CinematographerEdel Cayetano - Story ProducerHarold Singzon - Story ProducerMary Lournette Baligod - Story ProducerKleo Balares - Editorial ProducerHans Rivera - Multimedia ProducerJulius Rivera - Camera OperatorSteven Sune - EditorLorraine Santos - EditorDana Blaze - EditorIvan Christian Cocjin - EditorMK Tayona - EditorMartin Narisma - Food EditorKathryna de Bustos - Content ManagerChester Velasco - Production AssistantKevin Amponin - Production Assistant Dustin Dagamac - Colorist Sofia Paderes - Graphic DesignerKim Manuel - Graphic DesignerRoanne Salvacion - AccountantDonalyn Aranda - Accounting AssistantSocial Media:http://www.instagram.com/featrmediahttp://www.twitter.com/featrmediahttp://www.facebook.com/featrmediahttp://www.instagram.com/erwanhttp://www.twitter.com/erwanheussaff
Best Street Lumpia and Turon in Manila FEATR 2024-01-25 | Lumpia is a staple dish in the Philippines. We wandered the busy streets of Manila to find the best streetside lumpia that we could get our hands on. Fried, Fresh and a dessert version.It’s standard fare at parties and is always an instant crowd favorite, regardless of culture and race. One of the best qualities of lumpia is its diversity and simplicity—it’s usually made with spring roll pastry, chopped vegetables, and you protein. Biting into a perfectly wrapped lumpia is always a delightful experience that one never forgets.On this video, we tell the stories of the humble beginnings of some of the most underrated spots where you can get tasty lumpia in the city like Popoy’s Lumpiang Shanghai and Lumpiang Ubod ni Eduard Verano, plus a bonus hidden spot for delicious turon, Mang Leo’s Turon. LOCATIONS:Popoy’s Lumpiang Shanghai260 Noli St., Cor. Juan Felipe St., Sangandaan, Caloocan CityMang Leo’s Turon56e Esteban Abada St, Quezon CityLumpiang Ubod ni Eduard VeranoTayuman St, Santa Cruz, ManilaJump to:(0:00) Intro(1:36) Popoy's Lumpiang Shanghai(6:35) Mang Leo's Turon(9:48) Lumpiang Ubod ni Eduard Verano, Outro-------------------------------We are looking for collaborators, content producers, brands, and anyone who has a story to tell. Email us at hello@thefatkidinside.comThe Fat Kid Inside StudiosErwan Heussaff - FounderKashka Gaddi - Content ProducerEamonn Quizon - CinematographerEdel Cayetano - Story ProducerHarold Singzon - Story ProducerMary Lournette Baligod - Story ProducerKleo Balares - Editorial ProducerHans Rivera - Multimedia ProducerJulius Rivera - Camera OperatorSteven Sune - EditorLorraine Santos - EditorDana Blaze - EditorIvan Christian Cocjin - EditorMK Tayona - EditorMartin Narisma - Food EditorKathryna de Bustos - Content ManagerChester Velasco - Production AssistantKevin Amponin - Production Assistant Dustin Dagamac - Colorist Sofia Paderes - Graphic DesignerKim Manuel - Graphic DesignerRoanne Salvacion - AccountantDonalyn Aranda - Accounting AssistantSocial Media:http://www.instagram.com/featrmediahttp://www.twitter.com/featrmediahttp://www.facebook.com/featrmediahttp://www.instagram.com/erwanhttp://www.twitter.com/erwanheussaff
EASY RICE COOKER MEALS ON A BUDGET (with Abi Marquez) FEATR 2024-01-21 | Abi Marquez is sharing her secrets to cooking easy meals in small kitchens! We are back with our second episode of Compact Cooking where we get creative with simple recipes that use a single appliance: the humble rice cooker. Today, we are making mushroom soup, tuna pasta, ginataang mais, and spareribs with black beans! We know cooking budget-friendly recipes in tiny spaces like in your condo, dormitory, or just literally a little studio can get quite challenging when you want to prepare a proper meal, but this episode is going to change the way you cook your meals today.Abi Marquez: youtube.com/c/AbigailMarqueztiktok.com/@abigailfmarquezfacebook.com/abigailfmarquezNOTE: Revised costing below:Mushroom SoupTotal cost = P150.78No. of servings = 4Cost per serving = 37.70Tuna PastaTotal cost = P348.22No. of servings = 6Cost per serving = 58.04RECIPES:CREAM MUSHROOM SOUPIngredients:¼ cup flour1 onion3 cloves garlic1 can mushroom (pieces and stems)1 chicken cubes2 cups water1 ~400 can evaporated milksalt pepper2 pcs tasty bread or any leftover bread dried thyme (optional)white pepper (optional)TUNA PASTAIngredients:5 cloves garlicolive oil7 pcs local tomatoes1 pc white onion, large300 grams spaghetti, uncooked2 pcs canned tuna in oilsaltdried basil leavesparmesan cheese(optional)SPARERIBS BLACK BEANSIngredients:2 cups rice, uncooked Water for cooking rice3 gloves garlic2 tbsp fermented black beans (canned)1 tbsp light soy sauce2 tbsp white vinegar2 tbsp white sugar2 tbsp cornstarch 2 pcs. red chillgreen scallionsGINATAANG MAISIngredients:2 cups coconut milkwatersalt1/2 cup malagkit rice or glutinous rice1/2 cup sugar1 cup corn kernels (canned)Jump to:(0:00) Intro(0:41) Cream Mushroom Soup(4:05) Tuna Pasta(6:40) Spareribs Black Beans(8:45) Ginataang Mais, Outro-------------------------------We are looking for collaborators, content producers, brands, and anyone who has a story to tell. Email us at hello@thefatkidinside.comThe Fat Kid Inside StudiosErwan Heussaff - FounderKashka Gaddi - Content ProducerEamonn Quizon - CinematographerEdel Cayetano - Story ProducerHarold Singzon - Story ProducerMary Lournette Baligod - Story ProducerKleo Balares - Editorial ProducerHans Rivera - Multimedia ProducerJulius Rivera - Camera OperatorSteven Sune - EditorLorraine Santos - EditorDana Blaze - EditorIvan Christian Cocjin - EditorMK Tayona - EditorMartin Narisma - Food EditorKathryna de Bustos - Content ManagerChester Velasco - Production AssistantKevin Amponin - Production Assistant Dustin Dagamac - Colorist Sofia Paderes - Graphic DesignerKim Manuel - Graphic DesignerRoanne Salvacion - AccountantDonalyn Aranda - Accounting AssistantSocial Media:http://www.instagram.com/featrmediahttp://www.twitter.com/featrmediahttp://www.facebook.com/featrmediahttp://www.instagram.com/erwanhttp://www.twitter.com/erwanheussaff
Life in the Rice Terraces of the Philippines FEATR 2024-01-17 | We are in the lush, green mountains of Barangay Bayyo, Bontoc where the picturesque rice terraces thrive and grow. For generations, the Ibayyo people hold a sacred relationship with the land that they live in, and we were fortunate enough to be invited by a local to witness the rice planting process from start to finish. Khachiw, Tapuey, and Safeng—these are the treasures that await us on our journey. We’re going on an epic adventure with our host and guide, Tatay Dionisio, who generously shared the beautiful sights and flavors of his home with us on this once in a lifetime experience. Watch more of our adventures in Bontoc:youtu.be/u6OaSY_uu6Yyoutu.be/vFDVkNvtLRkSpecial thanks to: Dionisio MoyamoyBayyo CommunityJump to:(0:00) Intro(1:25) Rice Planting, Harvest(6:20) Tatay Dionisio(8:00) Khachiw(11:05) Outro-------------------------------We are looking for collaborators, content producers, brands, and anyone who has a story to tell. Email us at hello@thefatkidinside.comThe Fat Kid Inside StudiosErwan Heussaff - FounderKashka Gaddi - Content ProducerEamonn Quizon - CinematographerEdel Cayetano - Story ProducerHarold Singzon - Story ProducerMary Lournette Baligod - Story ProducerKleo Balares - Editorial ProducerHans Rivera - Multimedia ProducerJulius Rivera - Camera OperatorSteven Sune - EditorLorraine Santos - EditorDana Blaze - EditorIvan Christian Cocjin - EditorMK Tayona - EditorMartin Narisma - Food EditorKathryna de Bustos - Content ManagerChester Velasco - Production AssistantKevin Amponin - Production Assistant Dustin Dagamac - Colorist Sofia Paderes - Graphic DesignerKim Manuel - Graphic DesignerRoanne Salvacion - AccountantDonalyn Aranda - Accounting AssistantSocial Media:http://www.instagram.com/featrmediahttp://www.twitter.com/featrmediahttp://www.facebook.com/featrmediahttp://www.instagram.com/erwanhttp://www.twitter.com/erwanheussaff
Who Makes the Best Omelette? (Julia Child, Joshua Weissman, Tasty) FEATR 2024-01-13 | Abi Marquez is testing three famous omelette recipes by Julia Child, Joshua Weissman, and Tasty to find out which one is the best of the best. An omelette is a universal favorite for breakfast—it requires very few ingredients, it’s simple to cook, and can be served alongside an array of dishes or eaten on its own! We chose these three different recipes to see which one can satisfy our cravings for the most silky, buttery, and creamy concoction that a few eggs and then some can create. Which one is your favorite?Abi Marquez: youtube.com/c/AbigailMarqueztiktok.com/@abigailfmarquezfacebook.com/abigailfmarquezRecipes:@JuliaChildonPBS youtube.com/watch?v=N40qglGNRlA@buzzfeedtasty youtube.com/watch?v=dkxgy8CT_5A@JoshuaWeissman youtube.com/watch?v=p3EwVIpzFjIJump to:(0:00) Intro(0:34) Julia Child(1:49) Tasty(3:48) Joshua Weissman, Outro-------------------------------We are looking for collaborators, content producers, brands, and anyone who has a story to tell. Email us at hello@thefatkidinside.comThe Fat Kid Inside StudiosErwan Heussaff - FounderKashka Gaddi - Content ProducerEamonn Quizon - CinematographerEdel Cayetano - Story ProducerHarold Singzon - Story ProducerMary Lournette Baligod - Story ProducerKleo Balares - Editorial ProducerHans Rivera - Multimedia ProducerJulius Rivera - Camera OperatorSteven Sune - EditorLorraine Santos - EditorDana Blaze - EditorIvan Christian Cocjin - EditorMK Tayona - EditorMartin Narisma - Food EditorKathryna de Bustos - Content ManagerChester Velasco - Production AssistantKevin Amponin - Production Assistant Dustin Dagamac - Colorist Sofia Paderes - Graphic DesignerKim Manuel - Graphic DesignerRoanne Salvacion - AccountantDonalyn Aranda - Accounting AssistantSocial Media:http://www.instagram.com/featrmediahttp://www.twitter.com/featrmediahttp://www.facebook.com/featrmediahttp://www.instagram.com/erwanhttp://www.twitter.com/erwanheussaff
Erwan Heussaff Cooks Less than 100 PHP Meals (Healthy!) FEATR 2024-01-09 | Erwan Heussaff is cooking four affordable and healthy Filipino inspired recipes that you can try at home! For our first video of 2024, we made four dishes that are good for both your health and wallet: Sinabawang Talbos ng Kamote, Sarciadong Galunggong, Ginataang Kalabasa at Bangus, and Lumpiang Hubad. Each meal costs less than 100 PHP or $2 USD to cook and makes good use of fresh and nutrient-rich ingredients that will give you a healthy start for the year ahead. Let us know which one is your favorite recipe in the comments!Jump to:(0:00) Intro(1:25) Sinabawang Talbos ng Kamote(3:00) Sarciadong Galunggong(5:18) Ginataang Kalabasa at Bangus(6:40) Lumpiang Hubad, OutroSINABAWANG TALBOS NG KAMOTEIngredients:2 pcs tomatoes, sliced 1 pc native/red onions, sliced100g or 2 pcs sweet potatoes/orange kamote, cut into 1 inch chunks5 cups water1 tbsp bagoong2 tbsp calamansi juice100g Ground chicken1 tbsp all-purpose flour1 bundle talbos ng kamote/sweet potato leavesProcedure:1. In a pot, add water, tomatoes, onions, and sweet potatoes. Bring to a boil and simmer for 2-3 minutes. 2. Season with bagoong and calamansi juice.3. Mix chicken and flour to make dumplings. Portion into 1 inch chunks and place in simmering broth. Simmer for 2 minutes.4. Turn off the heat and add talbos ng kamote.Makes 5 servingsPrice per recipe Php 93.15Price per serving Php 18.63SARCIADONG GALUNGGONGIngredients:200g galunggong2 tbsp oil1 pc native Onions2 cloves Garlic2 pcs Tomatoes1 tbsp tomato paste¼ tsp salt⅛ tsp pepper¼ cup water2 pcs eggProcedure:1. In a pan with hot oil, brown your fish on both sides and set aside.2. In the same pan, saute onions, garlic, and tomatoes until tender. Add tomato paste and cook for a few seconds or until tomato paste has caramelized. Season with salt and pepper then add water.3. Place galunggong and pour in your egg. Cook for 1 minute or until egg has set.Makes 4 servingsPrice per recipe Php 128.53Price per serving Php 32.13GINATAANG KALABASA AT BANGUSIngredients:2 tbsp oil1 pc red onion, chopped1 tbsp vinegar¼ cup water100g kalabasa, peeled and cut into chunks½ cup coconut milk1/2 whole (200g) bangus, cut into steaks2 tsp patis2 tbsp chili oil (optional)Procedure:1. In a pan with hot oil, saute onions and kalabasa. Add vinegar, water, and coconut milk. 2. Add your bangus and let it simmer for 2-3 minutes or until fully-cooked and kalabasa is tender. Season with patis and serve with chili oil.Makes 3 servingsPrice per recipe Php 98.63Price per serving Php 32.88LUMPIANG HUBADIngredients:2 tbsp oil1 block tofu, compressed/drained of excess liquid then cut into half inch blocks1 pc orange kamote1 pc carrot1 pc red onion100g bean sprouts¼ tsp salt⅛ tsp pepper1 tbsp brown sugar1 tbsp cornstarch, dissolved in ¼ cup water2 tsp soy sauce1 tbsp peanut butterProcedure:1. In a pan with hot oil, brown your tofu and set aside.2. In the same pan, saute kamote, carrots, and onions. 3. Add bean sprouts then season with salt and pepper.4. In a separate pan, combine sugar, cornstarch slurry, and soy sauce. SImmer until thickened then add peanut butter. Pour sauce into veggie mix and toss until veggies are well coated.Makes 6 servingsPrice per recipe Php 93.75Price per serving Php 15.63-------------------------------We are looking for collaborators, content producers, brands, and anyone who has a story to tell. Email us at hello@thefatkidinside.comThe Fat Kid Inside StudiosErwan Heussaff - FounderKashka Gaddi - Content ProducerEamonn Quizon - CinematographerEdel Cayetano - Story ProducerHarold Singzon - Story ProducerMary Lournette Baligod - Story ProducerKleo Balares - Editorial ProducerHans Rivera - Multimedia ProducerJulius Rivera - Camera OperatorSteven Sune - EditorLorraine Santos - EditorDana Blaze - EditorIvan Christian Cocjin - EditorMK Tayona - EditorMartin Narisma - Food EditorKathryna de Bustos - Content ManagerChester Velasco - Production AssistantKevin Amponin - Production Assistant Dustin Dagamac - Colorist Sofia Paderes - Graphic DesignerKim Manuel - Graphic DesignerRoanne Salvacion - AccountantDonalyn Aranda - Accounting AssistantSocial Media:http://www.instagram.com/featrmediahttp://www.twitter.com/featrmediahttp://www.facebook.com/featrmediahttp://www.instagram.com/erwanhttp://www.twitter.com/erwanheussaff
Best Food in the Philippines (This Year with Erwan Heussaff) FEATR 2023-12-31 | Erwan takes a look back at all his favorite videos of 2023. Happy New Year to all of you!Jump to:(0:00) Intro(1:36) Basilan(36:46) Baguio(46:17) Cavite(1:05:00) Iloilo(1:20:10) Enting's of Sagay(1:47:18) Guimaras(1:56:35) Ilocos Norte(2:07:34) Batangas(2:18:16) Tapuy(2:44:10) Outro-------------------------------We are looking for collaborators, content producers, brands, and anyone who has a story to tell. Email us at hello@thefatkidinside.comThe Fat Kid Inside StudiosErwan Heussaff - FounderKashka Gaddi - Content ProducerEamonn Quizon - CinematographerEdel Cayetano - Story ProducerHarold Singzon - Story ProducerMary Lournette Baligod - Story ProducerKleo Balares - Editorial ProducerHans Rivera - Multimedia ProducerJulius Rivera - Camera OperatorSteven Sune - EditorLorraine Santos - EditorDana Blaze - EditorIvan Christian Cocjin - EditorMK Tayona - EditorMartin Narisma - Food EditorKathryna de Bustos - Content ManagerChester Velasco - Production AssistantKevin Amponin - Production Assistant Dustin Dagamac - Colorist Sofia Paderes - Graphic DesignerKim Manuel - Graphic DesignerRoanne Salvacion - AccountantDonalyn Aranda - Accounting AssistantSocial Media:http://www.instagram.com/featrmediahttp://www.twitter.com/featrmediahttp://www.facebook.com/featrmediahttp://www.instagram.com/erwanhttp://www.twitter.com/erwanheussaff
RARE NATAMANSI DESSERT FEATR 2023-12-27 | Calamansi and nata de coco is great, but together? 🌱 That’s a mind-blowing discovery. 🤯 We ventured into the streets of Pagsanjan, Laguna to learn more about this little secret that might just be one of the best discoveries for us this year. ✨We were lucky enough to watch the process of making this uniquely Filipino dessert from start to finish, so head on over to our channel to watch the full video!
LECHON KAWALI ASMR 🐷 FEATR 2023-12-25 | How can you make your own lechon kawali at home? 🐽 Well, Erwan just have the answer to that question. If this video doesn’t convince you to try making your own crispy lechon at home, we don’t know what will! 🐷Plus, we’re also cooking other two tasty pork dishes that will look divine on your dinner spread this holiday season. Watch the full video now! ✨
VIRAL BIBINGKA PANCAKES FEATR 2023-12-24 | This is a petition to make bibingka pancakes a regular breakfast meal! 🥞 We are feeling all the buzz of the holiday festivities and we think we should start every day with these Christmas-inspired pancakes. Try this at home today! 🎄BIBINGKA PANCAKES1 cup rice flour1 cup all purpose flour4 tablespoons sugar1 tablespoon baking powder1/4 teaspoon salt2 medium eggs2 tablespoons oil (or butter)2 cups coconut milk1/2 teaspoon vanilla extract½ cup of buttersalted egg (sliced)1 can condensed milk1 cup freshly grated coconut1/2 block of processed cheddar cheeseProcedure:1. In a large bowl, whisk in the eggs. Add in all the other pancake ingredients and mix well.2. Melt a tablespoon of butter in a nonstick pan and pour in ¼ cup of pancake batter. You may adjust the amount to your preference.3. Top the pancakes with slices of salted egg. Once the top is bubbly, flip the pancakes to cook the other side.4. Top the pancakes with more butter, condensed milk, freshly grated coconut, and cheddar cheese.
Rare Filipino Recipe: Calamansi Nata De Coco Dessert FEATR 2023-12-23 | Calamansi stuffed with nata de coco is a dessert that’s born from the wildest of imaginations. Nina Velasco has been making and selling this unique dessert for the past 30 years, using an heirloom recipe that’s been passed down from generations in her family. It’s been written in books and newspapers but seeing the process from start to finish is a beautiful method that deserves more recognition. Biting into this small and umami-filled piece of history feels like a delightful peek into the colorful story of the family behind the artform.For orders: 0917 528 1087Special thanks to:Nina Perez-VelascoNaty Ocampo-CastroReena Gamboa of Casa GamboaAdditional references:Inquirer.net, “Why Filipinos have a sweet tooth” by Gideon Lasco, December 21, 2017Jose Benigno Salvador, “Inukit na Dayap” (essay posted on Facebook), December 3, 2023Jump to:(0:00) Intro(1:10) Inukit na Dayap(2:28) Calamansi with Nata de Coco(4:23) Cooking Process(11:45) The Next Chapter, Outro-------------------------------We are looking for collaborators, content producers, brands, and anyone who has a story to tell. Email us at hello@thefatkidinside.comThe Fat Kid Inside StudiosErwan Heussaff - FounderKashka Gaddi - Content ProducerEamonn Quizon - CinematographerEdel Cayetano - Story ProducerHarold Singzon - Story ProducerMary Lournette Baligod - Story ProducerKleo Balares - Editorial ProducerHans Rivera - Multimedia ProducerJulius Rivera - Camera OperatorSteven Sune - EditorLorraine Santos - EditorDana Blaze - EditorIvan Christian Cocjin - EditorMK Tayona - EditorMartin Narisma - Food EditorKathryna de Bustos - Content ManagerChester Velasco - Production AssistantKevin Amponin - Production Assistant Dustin Dagamac - Colorist Sofia Paderes - Graphic DesignerKim Manuel - Graphic DesignerRoanne Salvacion - AccountantDonalyn Aranda - Accounting AssistantSocial Media:http://www.instagram.com/featrmediahttp://www.twitter.com/featrmediahttp://www.facebook.com/featrmediahttp://www.instagram.com/erwanhttp://www.twitter.com/erwanheussaff
NOSTALGIC BILO BILO RECIPE FEATR 2023-12-23 | Who can say no to Bilo Bilo? 🤤 Ginataan is truly your childhood in a bowl. 🥰 Whether you were assigned to roll the soft pillowy balls of bilo bilo as a kid or just watched your family help each other cut and peel the ingredients needed for this heartwarming kakanin, it’s truly a fond memory that can all look back on. Try this at home now! ✨GINATAANG BILO-BILOIngredients:1 cup glutinous rice flour½ cup water3 cups coconut milk½ cup sugar1 tsp vanilla extract1 cup coconut cream2 pc orange kamote2 pc saba, sliced1 cup cooked sago¼ cup ripe langkaProcedure:1. Combine glutinous rice flour and water and mix until you get a smooth dough. Divide and shape into 1-inch balls and set aside.2. In a pot, bring coconut milk, sugar, vanilla, and coconut cream to a boil. Add rice balls and simmer for a minute. Add kamote, saba, and langka. Simmer for 2 minutes. Mix in cooked sago. Makes 8 servings.
SHORTCUT PUTO BUMBONG FEATR 2023-12-22 | Always wanted to make puto bumbong at home? 💜 Here’s a shortcut recipe that you can try this Christmas! Seeing these deep purple kakanin being sold in the streets and in the malls always gets us in a festive mood during the holiday season. ✨It’s the perfect sweet and salty snack that reminds of you Filipino Christmas traditions like simbang gabi. With all the Christmas madness around us, a quick recipe for a crowd favorite is what we all need for a stress-free holiday break. 😮💨SHORTCUT PUTO BUMBONGIngredients:2 cups glutinous rice flourwater1 tbsp. ube extract1 cup margarine2 cups fresh grated coconut1 can condensed milk½ cup muscovado sugar1/2 block of processed cheddar cheeseProcedure:1. Cut 4 x 2 inch pieces of of aluminum foil and brush each with margarine.2. In a bowl, mix together glutinous rice flour, ube extract, and water. Combine thoroughly until it becomes a dough. Grate the dough.3. Gather around 2-3 tablespoons of the grated dough and gently shape into logs along the pieces of aluminum foil.4. Steam the shaped dough for 15-20 minutes over medium heat. Pro-tip: Place a cheesecloth under your steamer lid so the water doesn’t drip on the dough.5. Once cooked, carefully peel off the aluminum foil and top the puto bumbong with more margarine, fresh grated coconut, condensed milk, muscovado sugar, and processed cheese.
The Most Popular Cakes in Manila (Dimpys Kitchen, Estrels, Cuerva Bakeshop) FEATR 2023-12-21 | Where can you get the best cakes in Metro Manila? For this holiday special, we visited the best hidden secrets of the city to find the answer to this very important question. This is an exclusive look into the kitchens of the people behind Dimpy’s Kitchen, Estrel’s Caramel Cakes, and Cuerva Bakeshop to see all the magic happening before your eyes!Cakes are a symbol of celebration for many households because they’re usually served during birthdays and special occasions. Nowadays, serving cake is still considered a luxury, but it is now more common to have them during simpler events that call for small celebrations. Now, let’s eat some cake!Erratum: Names of Estrel's owners are Ms. Joy Navarro and Ms. Gina Navarro. Apologies for the confusion!Special thanks to:Dimpy and Issa Camara (Dimpy’s)Ms. Joy Navarro and Ms. Gina Navarro (Estrel’s)Arie Cuerva-Kidder (Cuerva’s Bakeshop)Ordering details/contact info:Dimpy’s KitchenAccepts same-day orders via mobile or landline. You may contact their Makati Branch directly at 0968-8686863 or 8-8438086Store hours: 8AM-8PMWebsite: https://dimpyskitchen.phFB/IG: Estrel’s Caramel Cakes*Accepts pre-orders through calls, their FB page, official website, and walk-ins. Place orders several days or weeks in advance, if possible, especially if you need your cake/s during holidays and on weekends.Store hours: 8:30 am to 5:00 pm, Monday to Saturday; 8:30 am to 4:00 pm on Sundays.Official website: www.estrels.comFor inquiries: Call 8372-2965, 8371-7938 or 8376-7317 or 8376-7315during shop hours only54 Scout Tobias, corner Scout Limbaga Streets, Quezon City, 1103 Metro ManilaCuerva BakeshopOfficial website: http://www.cuervabakeshop.comMakati 8844-0966 / 8844-8278 mobile (0906) 358-0980. 2nd Floor Petron Complex, Dasmarinas Village EDSA corner Arnaiz Avenue, Makati City Retail Store open daily 10am-7pmTaguig Area 8817-0200 / 8817-6286 mobile (0956) 305-7770 1116 Kalayaan Avenue, Guadalupe Nuevo (between 32nd and 8th Ave, BGC) Retail Store open daily 9am-6pmGreenhills mobile (0977) 726-17142nd Floor, 8 Missouri Center, 8 Missouri St. Greenhills, San Juan. Retail Store open daily 10am-7pmAlabang mobile (0919) 881-2704 Ground Floor, Unit 113, Civic Prime Building, 2105 Civic Drive corner Centennial Lane, Muntinlupa Retail Store open daily 10am-7pmEmail them at: info@cuervabakeshop.comAcknowledgment:Dimpy and Issa Camara (Dimpy’s)Ms. Joy Navarra and Ms. Gina Navarra (Estrel’s)Aerie Cuerva-Kidder (Cuerva’s Bakeshop)Jump to:(0:00) Intro(0:23) Dimpy's Kitchen(8:30) Estrel’s Caramel Cakes(15:56) Cuerva Bakeshop, Outro-------------------------------We are looking for collaborators, content producers, brands, and anyone who has a story to tell. Email us at hello@thefatkidinside.comThe Fat Kid Inside StudiosErwan Heussaff - FounderKashka Gaddi - Content ProducerEamonn Quizon - CinematographerEdel Cayetano - Story ProducerHarold Singzon - Story ProducerMary Lournette Baligod - Story ProducerKleo Balares - Editorial ProducerHans Rivera - Multimedia ProducerJulius Rivera - Camera OperatorSteven Sune - EditorLorraine Santos - EditorDana Blaze - EditorIvan Christian Cocjin - EditorMK Tayona - EditorMartin Narisma - Food EditorKathryna de Bustos - Content ManagerChester Velasco - Production AssistantKevin Amponin - Production Assistant Dustin Dagamac - Colorist Sofia Paderes - Graphic DesignerKim Manuel - Graphic DesignerRoanne Salvacion - AccountantDonalyn Aranda - Accounting AssistantSocial Media:http://www.instagram.com/featrmediahttp://www.twitter.com/featrmediahttp://www.facebook.com/featrmediahttp://www.instagram.com/erwanhttp://www.twitter.com/erwanheussaff
3 Tasty Pork Recipes by Erwan Heussaff FEATR 2023-12-20 | Pork is a diverse ingredient that can be cooked in so many ways and Erwan Heussaff is sharing his easy recipes with you today! Holiday season is now upon us, and we are always on the lookout for meal ideas that will make Noche Buena a night to remember. On this video we are cooking three dishes: pork burnt ends, braised pork, and the most popular lechon kawali that will impress your guests and leave them wanting more!This video was brought to you by Maggi Magic Sarap. Make Christmas magical by sprucing up your dishes with a dash of Maggi Magic Sarap!PORK BURNT ENDSIngredients:½ kg pork belly, skin removed then cut into chunksDry Rub:3 tbsp smoked paprika½ tbsp cayenne1 tbsp garlic powder½ tbsp ginger powder1 tbsp onion powder½ cup brown sugar2 tbsp Maggi Magic Sarap3 tbsp honey3 tbsp maple syrup¼ cup butter1 tbsp chopped flat leaf parsleyProcedure:1. Combine all dry rub ingredients and toss pork into the bowl to coat.2. Roast in a preheated oven at 125 C for 2-3 hours.3. Coat pork with honey, maple syrup, and butter then place back in the oven for 10 minutes. 4. Garnish with chopped parsley. Makes 3-4 servings.LECHON KAWALIIngredients:1 kg pork belly, whole and deboned1 pc ginger, sliced1 head garlic1 tbsp whole black peppercorns2 pcs bay leaves2 tbsp soy sauce3 tbsp Maggi Magic Sarapoil for deep-fryingDip:1 tbsp brown sugar½ cup vinegar2 tbsp soy sauce2-3 pcs birds eye chillies, chopped2 tbsp chopped spring onions¼ tsp pepper1 clove garlic, mincedProcedure:1. In a pot with boiling water, add your ginger, garlic, peppercorns, soy sauce, magic sarap, and pork belly. Simmer for 1 hour then cool down.2. Pat skin dry and poke the skin with holes and cover with salt for 1 hour. Scrape off salt and excess moisture. Place in the fridge to dry for a few hours.3. Fry in hot oil (175 C) or roast for 1 hour at 125 C for a dryer pork before frying.4. Make the dipping sauce by combining the ingredients. Makes 3-4 servings.BRAISED PORK BELLYIngredients:1 kg pork belly, cut into 1-½ inch chunks¼ cup rock salt¼ cup soy sauce¼ cup waterenough water to cover the pork2 tbsp Maggi Magic Sarap3 tbsp dark soy sauce2 tbsp black vinegar3 tbsp shaoxing wine3 tbsp mirin1-½ tbsp soy sauceProcedure:1. In a wok, combine rock sugar, soy sauce, and water. Cook until sugar has melted then add the pork to coat.2. Add water, magic sarap, dark soy sauce, black vinegar, shaoxing wine, mirin, and soy sauce. 3. Bring to a boil and simmer for at least three hours. Top with chopped spring onions. Makes 6 servings.Jump to:(0:00) Intro(0:20) Candied Pork Ends(2:55) Braised Soy Pork(4:20) Lechon Kawali, Outro-------------------------------We are looking for collaborators, content producers, brands, and anyone who has a story to tell. Email us at hello@thefatkidinside.comThe Fat Kid Inside StudiosErwan Heussaff - FounderKashka Gaddi - Content ProducerEamonn Quizon - CinematographerEdel Cayetano - Story ProducerHarold Singzon - Story ProducerMary Lournette Baligod - Story ProducerKleo Balares - Editorial ProducerHans Rivera - Multimedia ProducerJulius Rivera - Camera OperatorSteven Sune - EditorLorraine Santos - EditorDana Blaze - EditorIvan Christian Cocjin - EditorMK Tayona - EditorMartin Narisma - Food EditorKathryna de Bustos - Content ManagerChester Velasco - Production AssistantKevin Amponin - Production Assistant Dustin Dagamac - Colorist Sofia Paderes - Graphic DesignerKim Manuel - Graphic DesignerRoanne Salvacion - AccountantDonalyn Aranda - Accounting AssistantSocial Media:http://www.instagram.com/featrmediahttp://www.twitter.com/featrmediahttp://www.facebook.com/featrmediahttp://www.instagram.com/erwanhttp://www.twitter.com/erwanheussaff
Selling Ice Cream in the Streets (Sorbetes with Erwan and Martin) FEATR 2023-12-18 | It’s Christmas and Erwan Heussaff has a surprise! We made our own ice cream and roamed the streets as “sorbeteros” for the day. Chef Martin is in on the holiday treat and our goal is to just to put a smile on everyone’s faces during this busy Christmas season. This is a chaotic episode that was almost unplanned, so we hope you enjoy it and have a little fun while watching “Santa Claus” and his “little elf” serve the tastiest homemade ice cream in town!Jump to:(0:00) Intro(2:17) Making Ice Cream(11:33) Ice Cream Giveaway, OutroRECIPES:MAJA BLANCA ICE CREAM W/ CheeseIngredients:1 cup coconut milk2 cups heavy cream½ cup coarsely blended corn½ cup sugar⅛ tsp salt6 egg yolks½ cup shredded cheddarProcedure:1. In a pot, combine coconut milk, cream, and corn. Mix in the sugar and salt then simmeruntil sugar dissolves.2. In another bowl, whisk the egg yolks and slowly pour in ⅓ of the milk mixture whilewhisking. Add into the pot and place the pot back on the stove over medium-low heat.Cook until it thickens enough to coat the back of a spoon or it reads at 170 C.3. Strain and cool to room-temp or whisk on a bowl over an ice-water bath. Churnaccording to machine directions. Fold in the cheese and store in the freezer. Makes 3-4 servings.TABLEA ICE CREAM W/ CACAO NIBSIngredients:1 cup fresh milk2 cups heavy cream¼ cup cocoa powder4 pcs tablea½ cup sugar⅛ tsp salt6 egg yolksChocolate fudge:2 cups Dark chocolate chips/coins1 cup condensed milk¼ cup cacao nibsProcedure:1. Make the fudge by heating your condensed milk and pouring it into the cuocolate. Let itstand for a minute then mix until smooth and uniform in color. Set aside to coolcompletely.2. In a pot, combine fresh milk, cream, and cream. Mix in the tablea, sugar, and salt thensimmer until sugar dissolves and tablea has melted.3. In another bowl, whisk the egg yolks and slowly pour in ⅓ of the milk mixture whilewhisking. Add into the pot and place the pot back on the stove over medium-low heat.Cook until it thickens enough to coat the back of a spoon or it reads at 170 C.4. Strain and cool to room-temp or whisk on a bowl over an ice-water bath. Churnaccording to machine directions. Fold in the chocolate fudge and cacao nibs. Makes 3-4 servings.MANGO STICKY RICE ICE CREAMIngredients:1 cup coconut milk2 cups heavy cream½ cup sugar⅛ tsp salt6 egg yolksMango jam:1 cup ripe mangoes, cut into chunks¼ cup water½ cup sugarSticky Rice:1 cup glutinous rice, soaked in water for at least 1 hour1/4 cup water1 cup coconut milk2 tbsp sugarProcedure:1. Make the jam by simmering mangoes, water, and sugar in a pot over low heat for 10minutes. You may blend for a smoother jam or just set aside to cool.2. Combine rice, water, coconut milk, and sugar in a rice cooker and cook. Set aside to cooldown then divide into bite-sized chunks.3. In a pot, combine coconut milk and cream. Mix in the sugar and salt then simmer untilsugar dissolves.4. In another bowl, whisk the egg yolks and slowly pour in ⅓ of the milk mixture whilewhisking. Add into the pot and place the pot back on the stove over medium-low heat.Cook until it thickens enough to coat the back of a spoon or it reads at 170 C.5. Strain and cool to room-temp or whisk on a bowl over an ice-water bath. Churnaccording to machine directions. Fold in the mango jam and chunks of sticky rice. Makes 3-4 servings.-------------------------------We are looking for collaborators, content producers, brands, and anyone who has a story to tell. Email us at hello@thefatkidinside.comThe Fat Kid Inside StudiosErwan Heussaff - FounderKashka Gaddi - Content ProducerEamonn Quizon - CinematographerEdel Cayetano - Story ProducerHarold Singzon - Story ProducerMary Lournette Baligod - Story ProducerKleo Balares - Editorial ProducerHans Rivera - Multimedia ProducerJulius Rivera - Camera OperatorSteven Sune - EditorLorraine Santos - EditorDana Blaze - EditorIvan Christian Cocjin - EditorMK Tayona - EditorMartin Narisma - Food EditorKathryna de Bustos - Content ManagerChester Velasco - Production AssistantKevin Amponin - Production Assistant Dustin Dagamac - Colorist Sofia Paderes - Graphic DesignerKim Manuel - Graphic DesignerRoanne Salvacion - AccountantDonalyn Aranda - Accounting AssistantSocial Media:http://www.instagram.com/featrmediahttp://www.twitter.com/featrmediahttp://www.facebook.com/featrmediahttp://www.instagram.com/erwanhttp://www.twitter.com/erwanheussaff
How Dirty Ice Cream is Made (Filipino Sorbetes) FEATR 2023-12-17 | There is nothing better than homemade street ice cream in the Philippines. “Dirty ice cream” or “sorbetes” is a colloquial term for streetside ice cream that is served in push carts around the metro. Marlon Canaway started as an ice cream vendor and is now a proud small business owner that employs over 50 ice cream vendors. This is the tale of a Filipino childhood snack that’s beloved by everyone, regardless of social class, and Marlon’s inspiring story of hard work and dedication.For orders:Marlon Canaway+63 917 822 4905Special thanks to:Marlon CanawayDomingo Adobas-------------------------------We are looking for collaborators, content producers, brands, and anyone who has a story to tell. Email us at hello@thefatkidinside.comThe Fat Kid Inside StudiosErwan Heussaff - FounderKashka Gaddi - Content ProducerEamonn Quizon - CinematographerEdel Cayetano - Story ProducerHarold Singzon - Story ProducerMary Lournette Baligod - Story ProducerKleo Balares - Editorial ProducerHans Rivera - Multimedia ProducerJulius Rivera - Camera OperatorSteven Sune - EditorLorraine Santos - EditorDana Blaze - EditorIvan Christian Cocjin - EditorMK Tayona - EditorMartin Narisma - Food EditorKathryna de Bustos - Content ManagerChester Velasco - Production AssistantKevin Amponin - Production Assistant Dustin Dagamac - Colorist Sofia Paderes - Graphic DesignerKim Manuel - Graphic DesignerRoanne Salvacion - AccountantDonalyn Aranda - Accounting AssistantSocial Media:http://www.instagram.com/featrmediahttp://www.twitter.com/featrmediahttp://www.facebook.com/featrmediahttp://www.instagram.com/erwanhttp://www.twitter.com/erwanheussaff
BEST KANTO FRIED CHICKEN (with Abi Marquez) FEATR 2023-12-14 | Fried chicken is a universally loved comfort food that can be found everywhere in the world. Abi Marquez is trying the best “Kanto Fried Chicken” in the city that serves the tastiest streetstyle fried chicken that everyone loves. Kanto chicken is an affordable meal that can be bought from almost anywhere, but we went with a few popular joints like JB Fried Chicken, Aton’s, and Jazt Fried Chicken. Come find us lining up for these juicy and crispy chicken now!Special thanks to:Jazmine Paz Mike AlvizRossel Aton VillaganasArbert Aton Villaganas Aurea Jill CruzLOCATIONS:JAZ’T Fried Chicken 1629 Malabon St, Santa Cruz, ManilaAton’s Fried Chicken Marikina105 BG Molina NGI Market Parang, Marikina Landmark: In front of BDO Parang beside Eastwest BankJB Fried Chicken483 Dr. Sixto Antonio Ave., Pasig, Metro Manila (map)youtube.com/@lumpiaqueentiktok.com/@abigailfmarquezfacebook.com/abigailfmarquezJump to:(0:00) Intro(0:42) JAZ'T Fried Chicken(4:20) Aton's Fried Chicken Marikina(6:00) JB Fried Chicken(10:48) The Verdict, Outro-------------------------------We are looking for collaborators, content producers, brands, and anyone who has a story to tell. Email us at hello@thefatkidinside.comThe Fat Kid Inside StudiosErwan Heussaff - FounderKashka Gaddi - Content ProducerEamonn Quizon - CinematographerEdel Cayetano - Story ProducerHarold Singzon - Story ProducerMary Lournette Baligod - Story ProducerKleo Balares - Editorial ProducerHans Rivera - Multimedia ProducerJulius Rivera - Camera OperatorSteven Sune - EditorLorraine Santos - EditorDana Blaze - EditorIvan Christian Cocjin - EditorMK Tayona - EditorMartin Narisma - Food EditorKathryna de Bustos - Content ManagerChester Velasco - Production AssistantKevin Amponin - Production Assistant Dustin Dagamac - Colorist Sofia Paderes - Graphic DesignerKim Manuel - Graphic DesignerRoanne Salvacion - AccountantDonalyn Aranda - Accounting AssistantSocial Media:http://www.instagram.com/featrmediahttp://www.twitter.com/featrmediahttp://www.facebook.com/featrmediahttp://www.instagram.com/erwanhttp://www.twitter.com/erwanheussaff
NIGERIAN OKRA SOUP 🇳🇬 FEATR 2023-12-14 | Okra soup? 😱 Don’t hate it until you try it! Juju stirred up some noise in the studio when he said he wanted to try Nigerian cuisine for the first time. 🇳🇬 Sourcing ingredients was a little challenging, so we substituted a few things to make a localized version. 👨🏻🍳 We loved how this turned out and we’re curious to cook more interesting dishes that you won’t usually see in cookbooks! Which one should we try next? 🧐OKRA SOUPIngredients:½ kg ox tripe1 -2 kg beef cubes (any slow cooking cut)1 onions, finely choppedbeef stock (enough to cover meat)fish stock (labahita)smoked fish (tinapa galunggong)1 habanero pepper1 red bell pepper500g okra (half processed, half chopped)kale (substitute for ugu leaves)1 cup red palm oil4 tbsp crayfish powderogiri okpei (fermented locust beans)Procedure:1. Boil beef, ox tripe, onions, fish stock, and beef stock for about 2 hrs or until tender.2. While the beef is simmering, blend about 15-20 pcs of okra in a food processor along with a bit of water to achieve a slimy mixture that will thicken the soup. Add red bell pepper and habanero pepper into food processor to make a coarse paste.3. In a deep pot, heat up your red palm oil. Add in your ogiri okpei (locust beans) and crayfish powder cook down for about 30 secs.4. Add in your blended peppers and cook down for about 1 min.5. Add back in your cooked meats along with your smoked fish. Let cook for about 10-20 mins6. Add in your processed okra and mix well until soup becomes nice and thick.7. Serve your preferred choice of swallow (we used amala made from unripe plantain). Serve and enjoy!
