FEATR

FEATR From recipes to stories, everything is better over a meal.

FEATR is a digital video channel from The Fat Kid Inside Studios, dedicated to food, travel, Filipino culture and telling better stories over a hot meal. From how-tos, recipes, cooking competitions, travel shows, features and documentaries, we strive to unite people through essential human needs: connection and food.

29/10/2025

Preserving an ingredient is preserving identity. In Catmon, Cebu, kabog millet survives through Budbud Kabog, a delicacy that carries stories of craft, community, and care. 🌾

Discover how reviving one endangered ingredient helps protect Cebuano identity, culture, and craft through the voices of farmers and hardworking food advocates. 🧑🏼‍🌾 Because in every grain that endures, a story of resilience continues. Watch the full video on our YouTube channel now.

28/10/2025

Mark Singson is taking over the studio to cook his version of tuna adobo! 🐟

You might have seen him in some pop ups in Vancouver, traveling around the world, or in our comments giving us some love in our recipes. 👨🏻‍🍳 Check out his page to get to know him and his unique take on Pinoy-inspired food. 🇵🇭

28/10/2025

We are off to taste some of the best longganisa you can get next to Metro Manila. We start off at the Imus Public Market, where we learn about what makes a really good garlicky longganisa, then we make our way to Laguna to see how Chef Luigi Muhlach puts his own gourmet spin on them. Finally, we head back to the Test Kitchen, to cook 3 different dishes that let our favorite longganisa shine and pair them with our Lemon-Dou.

Drink Responsibly. Strict ages 18 and above. ASC Ref. Code C0084P091825L

28/10/2025

Tuslob Buwa is the ultimate flavor explosion in every bite! 🤤 If you’ve caught our latest food crawl in Cebu, you’ve probably spotted this iconic local delicacy. Did you know that “Tuslob” means to dip and “Buwa” translates to bubbles?

To enjoy this flavorful dish, simply dip your rice into that sizzling mix of pig brains and aromatics, and savor a taste of Cebuano history in every mouthful. Watch our full feature on our YouTube channel now! 🐽

TUSLOB BUWA
Ingredients:
1 tbsp cooking oil
1 pc onion, minced
4 cloves garlic, minced
1 pc siling labuyo, chopped
¼ kg pork brain, cleaned, boiled and chopped
½ cup pork broth
2 tbsp soy sauce
salt and pepper, to taste
rice balls or puso

Procedure:
1. Heat oil in a pan over medium heat. Sauté onion, garlic, and siling labuyo until fragrant.
2. Add the chopped pork brain. Stir and cook until it boils and starts releasing fat, becoming bubbly.
3. Add pork broth and season with soy sauce. Add salt and pepper to taste. Continue cooking until the mixture is bubbling and slightly thickened.
4. Serve hot. Dip puso (hanging rice) or rice balls directly into the buwa.

27/10/2025

Why homemade date nights? 🍷 Because dining out is too easy, and Seth wanted to recreate that restaurant vibe at home for less. Try his take on salmon crudo and your loved ones will surely enjoy every bite. 🐟

BIASONG CURED SALMON CRUDO
Ingredients:
1 ½ cup rock salt
1 ½ cup sugar
1 lime zest
1 pc (200g) sashimi grade salmon

DRESSING
1 cup pomegranate syrup
1 whole lime, juice
2 pcs calamansi
1 tbsp muscovado
¼ cup sesame oil
2 tbsp toasted szechuan pepper

TOPPINGS
½ cup pear, brunoise
¼ small white onion, brunoise
1 tbsp lime juice
1 clove garlic, gentle minced
2 tbsp crushed macadamia
MSG to taste

Procedure:
1. Mix together salt, sugar, and lime zest before laying whole salmon loin to cure for 1 hour.
2. Mix together onion, pear, and lime juice before chilling.
3. Toast macadamia nuts until brown before adding sesame seeds and a pinch of msg. Slightly crush with mortar and pestle before setting aside to cool.
4. Mix together pomegranate syrup, lime, calamansi, muscovado, and toasted szechuan peppercorns before straining and setting aside to chill. Plate before serving.

27/10/2025

Erwan dives into Cebu’s rich food culture for our first episode of our latest provincial series. Along the way, he meets locals, chefs, and storytellers who keep Cebu’s culinary heritage alive. 🏝️

This isn’t just about a lechon feast. We’re going all out across the province to experience the best locally loved classics and modern restaurants in Cebu City. Watch the full video on our YouTube channel now! 🇵🇭

26/10/2025

Erwan Heussaff dives into Cebu’s rich food culture, from the aroma of p**o sikwate and freshly made chorizo at Taboan Market to the classic humba from Sinigang sa Tisa. Along the way, he meets locals, chefs, and storytellers who keep Cebu’s culinary heritage alive.

This isn’t just about a lechon feast. We’re going all out across the province to experience the best locally loved classics and modern restaurants in the “Queen City of the South.”

LOCATIONS:
Taboan Market
Tres de Abril Street, Taboan Public Market

Jamy’s Longganisa
Taboan Public Market

Nina & Vince Pasalubong & Dried Fish Dealer
Taboan Public Market

Sinigang sa Tisa
417 Francisco Llamas Street, Cebu City

Cebu Lumpia House
262 Manalili Street, Cebu City

Cebu Asia Chinese Drug Store
23 Plaridel Street, Cebu City

The Kabilin Center
Eduardo Aboitiz Street, Cebu City

La Fortuna Bakery
Don Sergio Osmeña Building, D. Jakosalem St, Cebu City

The Lost Unicorn
Archbishop Reyes Ave, Cebu City

Leslie's Lechon, Talisay City

Good Cup Coffee
F. Ramos St, Cebu City, Cebu City

Abli Cebu
A. Climaco St, Cebu City

Sialo Cebu
7A Pres. Laurel St, Cebu City

25/10/2025

What's the perfect croissant for you? 🥐 Gacha Bakehouse is a hidden gem in Las Piñas that specializes in melt in your mouth croissants and pastries that will keep you coming back! Visit them when you're in the area. 💙

25/10/2025

No time to make a full buko pie? 🥧 Try these easy buko hand pies! You don't need a full oven for this recipe, just take out your air fryer and a few ingredients and you're all set. You can also experiment with other fillings! 🥥

BUKO HAND PIE
Ingredients:
For the filling:
2 cups shredded fresh buko (young coconut meat)
1/2 cup coconut water
1/4 cup sweetened condensed milk
1/4 cup white sugar
2 tbsp cornstarch, mixed with 2 tbsp of water
Pinch of salt

For the dough:
2-1/2 cups all-purpose flour
1 tbsp sugar
1/2 tsp salt
1 cup unsalted butter, cold and cubed
1/2 cup ice-cold water

For assembly:
1 egg, beaten (for egg wash)
Sugar for sprinkling (optional)

Procedure:
1. Make the filling: Combine shredded buko, coconut water, condensed milk, sugar, and a pinch of salt in a saucepan. Simmer, then add cornstarch slurry and stir until thickened. Let cool completely.
2. Make the dough: Mix flour, sugar, and salt. Cut in cold butter until crumbly, then add ice water until a dough forms. Chill.
3. Assemble: Roll out dough and cut into circles or rectangles. Add buko filling, fold over, and crimp the edges. Chill briefly.
4. Preheat air fryer to 350F. Brush pies with egg wash and sprinkle with sugar.
5. Air fry until golden and crisp, flipping halfway through 5 minutes per side. Makes 4-5 servings

24/10/2025

Got leftover bananas? Make these muffins today! 🍌 For your next weekend baking project, Nica made this café style muffins that will go perfectly with your homemade coffee and tea. The crumble topping is the best part! 🧁

BANANA MUFFINS
Ingredients:
1 ½ cups (190g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tsp cinnamon (optional)
½ cup (100g) white sugar
¼ cup (50g) brown sugar
½ cup (120ml) vegetable oil
2 large ripe bananas, mashed
2 large eggs
¼ cup (60ml) milk
1 tsp vanilla extract

For the crumble topping:
¼ cup (30g) all-purpose flour
2 tbsp brown sugar
2 tbsp white sugar
¼ tsp cinnamon
2 tbsp cold butter, cut into cubes

Muffin pan size: 3oz

Procedure:
1. Preheat the oven to 428°F (220°C). In a small bowl, make the crumble. Combine flour, brown sugar, white sugar, and cinnamon. Add cold butter and use your fingers or a fork to rub it in until the mixture becomes crumbly. Place in the fridge to chill while you prepare the batter.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. In a larger bowl, combine mashed bananas, white sugar, brown sugar, oil, eggs, milk, and vanilla extract. Mix until smooth. Add the dry ingredients and mix until combined.
4. Divide batter evenly into a lined muffin pan, filling each cup to the brim. Sprinkle cold crumble generously over each muffin. Bake at 428°F (220°C) for 7 minutes, then reduce temperature to 350°F (175°C) and continue baking for another 10-12 minutes, or until a toothpick inserted in the center comes out clean.
5. Let muffins cool in the pan for 5 minutes before transferring to a wire rack. Makes 12 muffins.

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