We made it to 10k 🎉 ☺️ Thank you to anyone that took the time to subscribe, you’re awesome and we really appreciate it! Next week we’re celebrating with a special Mukbang! See you there 😁
Yasss we made it Congrats to us! I will support these to Lovely Couple KuyaJonny and AteChloe🥰 I always waiting for your upload cause everytime I watch the both of you I was stressed free. thank you so much for bring me joy❤️
I like your channel because you actually cooked the dish instead of having ready to eat. By doing that so, the taste will actually resonate on how you prepare and put love into it. Kudos! To both of you, you deserve big audiences🙂
Pork Adobo is my favorite Filipino dish. The beauty of the adobo is that it's versatile and can be customized however you want. You want less vinegar, go for it. You want to add some sugar, sure. You want to have smaller meat portions, go ahead. You want it dry or have more sauce, feel free to choose. Adobo is such an accessible dish that almost every household has its own way of making it. You could go to a potluck with everyone bringing adobo and for sure you will get some variety.
This is very well put! My mom prefers the drier sauce version while the rest of the siblings love it with more sauce that leans more to a "soupy" adobo so that we can pour more sauce to the rice. 😁
When you add the vinegeeee, you must refrain from mixing the dish (according to my elders, the vinegar won't cook and will have the same taste). Let it simmer few minutes till the vinegee is cooked. At least that's what was taught to me by my mother and granny. I also sometimes add potato to it and hard boiled egg. It's just optional though.
You're also not supposed to add sugar to your adobo. I'm not sure but a true OG adobo doesn't have sugar in the ingredient. Just sayin. You will make my ancestors cry in their graves.
there's no certain way in cooking adobo if that's what your elders said then it's the kind of adobo they wanted. Adding sugar is optional depending on your taste but sugar helps to balance the sourness and salty taste of adobo. Again, there is no wrong or right in cooking adobo. It alwasy depends on ur own taste buds
@@chiannaguilar9934 I totally agree. It depends on how they're taught and the recipe varies from one clan to another. I was inspired to cook adobo and that's what I had for dinner. LOL
@@fatbastard3372 i like mu adobo a little sweeter so either i add sugar or pineapples. to each his own. it's just a matter of taste and preference and every mom's adobo is the best adobo. 😂 😂 😂
Try to cook bistek tagalog, its just a beef, onion, calamansi and soy sauce. Try also pork (or pork ribs) nilaga, you will just boil the pork, onion, pechay, calabasa or squash and cabbage. Also chicken tinola soup, chicken sauted in garlic onion, ginger raw papaya or sayote and chili leaves or moringa leaves. They are all simple and easy to make but the taste are incredibly delicious. They are ultimate filipino comfort food.
The reason filipino uses vinegar in foods because when a food was soak to vinegar it is likely not easy to spoil until the next day plus way back 1600 we don’t have refrigeration back then, having a hot season foods are easy to spoil, when vinegar was invented it was use in food to avoid spoiling.
You have so much adobo!!!! Thats perfect! 2 to 3 days old adobo is the best! Every Filipino can agree with me. My mom puts them in the fridge and everyday she heats them back and once it cools down back in the fridge. She even adds fried potatoes.. and Soft or hard boild eggs. Once all the meat is done and u still have leftover adobo sauce.. you can make an amazing adobo fried rice paired with fried eggs (ideal breakafast) with hot coffee on the side . One of my favorite version of adobo is Squid and Chicken adobo with ginger and Coconut milk and green siling haba (banana peppers/chilis). By the way, you can also make vegan adobos. Kangkong(morning glory/water spinach) Adobo and Sitaw ( Snake beans) Adobo.
Thanks Jake! We had this a few days ago and it was delicious! Filipino food is so good as leftovers, Sinigang and Adobo Fried Rice are 2 incredible 'leftover meals'!
Being a filipino we serve 4 ways of cooking adobo and flavor added... The first is to marinade for about 15-20Mins then set as side the marinade souce then dip fried until light golden brown...then add soysouce marinade ,add bayleaf with corn pepper cook until zip less souce then serve... Next ways of our adobo is you may add pine apple chunck in your adobo for balancing sweet and sour flavor Another ways of adobo is adobo sa gata or they called adobo with chili creamy cocomilk And we have a adobo for the seafood witch is the squid adobo ...
The longer it stays, the yummy it will be. I love it when it 2-3days in the fridge then recook again.... aaaah, heaven! Share it with us!!! Sometimes you can add hard-boiled eggs and potatoes.
It's fine if you've made a lot. Put the leftovers in the fridge, re-heat, do the same process until there is no more. Adobo never spoils, and the older the adobo gets, the better it will taste. As we Pinoy's humorously put it, "adobo is an immortal dish", figuratively and literally. :) Adobo sauces can be anything---glaze, soup, sauce, stew (?, probably) or you can even make it dry and use the sauce as just marinade---it's your preference really. Note that Filipino adobo is more like a cooking technique than an actual dish so the rules are not set in stone. So long as you've got the key ingredients--vinegar, soy sauce, garlic, bay leaves and peppercorns--that's adobo.
CPA aka chicken pork adobo... our all time favorite Filipino dish. It became more famous when it was introduced to different foreign countries. Yay proud Filipino here... that looks yummy..😋😋😋
filipinos appreciate your content guys👍👍 just a little tip, if you are cooking adobo with pork and chicken! you should put the pork first before the chicken bc if you put them together you will overcook the chicken! though it wont really change the taste but the chicken becomes chewy when it overcooks! thats why you should have cooked the pork atleast 5 to 10 minutes ahead before you add the chicken, that way it will be cooked the same time ... pork may become very chewy when you undercook it so its preferable to cook it first ...
@@JonnyandChloe I love love love that you always reply to my comments on your channel. I appreciate it a lot. BTW what camera are you using? I like the quality of your vids ❤️
@@bienb1725 no worries! I love this about RUclips, meeting and talking to all of these people that is one reason why I love making videos on the platform. Honestly I wish I could reply to everyone but it would just take too long. I shot this video on a Sony a7c with a Sigma 24 - 70mm lens, I just bought that though and all previous videos were shot on a Sony RX100 compact camera 😆
No skipping ads guys for this two awesome food reactors... Simply the best food reactors of all vloggers out there! A consistent fan here! Hope you could say this to your next video... Before you eat invite your viewers to eat too by saying ... " TARA KAIN TAYO!" I'll be waiting for it 😁💓💓💓
Good job on cooking chicken & pork adobo! Hoping to see you guys cook "Dinakdakan", "Kinilaw na Tuna", "Pork Humba", "Champorado & Tuyo", "Pork Lumpia", "Lechon Belly (3-ways)" and much more! Looking forward to more videos from this lovely couple!
Hi, sweet Jonny!! Congratulations for the 10,000+!!🎉💗 And that number will just keep climbing. Loved the slow-mo food prep. You're always so creative and put such great energy into your work. 🤗
Hey! A little fact; adobo could last for a long time!! It doesn't spoil like other foods and it can be sort of stored. It was inspired from how our Filipino ancestors stores our meat with salt - then Chinese traders offered soy sauce and it became something that was used to store meats! (that is basically how the first adobo was made) Anyways, you could try adobo with coconut milk, or adobong puti (not soy sauce based) AND MY FAVE!! Pritong Adobo (fried adobo) hehehe it was so good especually with garlic riceeeee!! (You could also add chillies on it for a kick)
Ang sarap nman na miss ko ang pgkain Pinoy lalo na yang adobo nagutom ako sa video niyo. Makauwi ng Pinas mgpakasawa ako sa Pinoy food lalo na ang inihaw na isda na tuna at yung subra lagyan ng gata.
Great job, guys! Actually, there is NO EXACT way in making Adobo, as each province in the Philippines has its own version. But it's basically what you did! Most of the time, the meat is marinated then boiled first. Then the meat is taken out and lightly fried, then the boiled marinade is put back in and reduced. This is what's called "twice-cooked" Adobo. But what you did is PHENOMENAL! New sub here from the Philippines, thank you so much for introducing Filipino Cuisine to a more far-reaching audience! 👍💞😊 When this accursed pandemic is over, come to the Philippines and we'll feed you all the Filipino food you can fit in your stomach! 😂😂😂
Chloe was right when she said there are different variations of Adobo. Some regions will add coconut milk. Some will add mashed chicken liver to thicken the sauce. Then there is also a version where the meat will be simmered, when it's cooked, it is fried and the adobo will be serve dry with no gravy. The basic ingredients will always be garlic, vinegar, soy sauce, pepper and bay leaf. Anything added to the main basic ingredients is considered a "variation". You can add extenders like potatoes and peeled hard boiled eggs (which is absolutely yummy in adobo). Also you can adobo anything from meat, to seafood to vegetables.
If you guys are making lumpia, you should challenge yourselves and make the three popular variants: lumpiang togue (pronounced as "to-ge") which has bean sprouts mixed with other veggies, lumpiang shanghai which has two popular kinds, one with either tuna or dried fish and the last one has a ground pork mix filling. Good luck! Always nice to watch you two.
@@JonnyandChloe yay!! Looking forward to it. Please take note that all three use different dipping sauces. The vegetable one uses vinegar mixed with chopped onions, crushed garlic and some crushed pepper. The two others use chili garlic sauce and banana ketchup interchangeably. Good luck! Much love from the Philippines.
9:22 Geographically, traveling to Asia through the transpacific route makes the Philippine islands the gateway to Southeast Asia and Asia in general, so the cultural and culinary influences are so diverse. Please do a lumpia feast in 1 episode. In honor of Chloe’s morning lumpia. Hahaha 🤣 🙏 1. Lumpiang Shanghai (pork spring roll) could be a main dish with rice and sweet and sour sauce 2. Lumpiang Togue (bean sprout spring roll) could be a main dish with rice and vinegar sauce 3. Lumpiang Sariwa (fresh spring roll) appetizer 4. Turon (caramelized plantain spring rolls) dessert best served with vanilla ice cream 5. Cheese Sticks (fried cheese spring rolls) snack
I recommend you guys to try tilapia adobo. A fresh water fish use as main ingredient for adobo. Very good and very unique kind of adobo here in the Philippines. Can I get some shout out there I'm a big fan.
If you put star anise, black beans and sugar, it can be called pork/chicken humba. If you put gata (coconut milk), it will be ginaatang adobo (adobo with coconut milk). You can also add chili, sugar, kalamansi or lemon to give it a different sourness or maybe remove the sourness at all, a little tomato sauce or ketchup, and or you can dry the sauce up to release the oil, then you may fry the chicken/pork pieces. There's just too many variations and options, just adjust accordingly. :)
And the good thing about adobo is you can store it for a day or two without getting spoiled. Cause it has vinegar on it. Just make sure you chill it then if you want to eat it again just reheat it. Im not sure if your good with that but here in the philippines we usually do that if we cant finish it up entirely.
hey jonny! chloe is right with the fish variant of adobo, there is also squid and veggie type adobo and as ive said before there are a hundred ways in cooking a filipino dish if you ask 100 filipino families..tis really funny if you think about it
if you have all the ingredients for Adobo, there's no wrong way to cook it. and as always, you guys did a great job. love the amount of garlic you put in.
There are dozens of types of adobos. One version of pork /chicken adobo that is arguable the most classic is Adobo sa puti (just white datu puti vinegar, peppercorn, garlic, salt, chunks of pork belly (not too small), chicken on bone with skin) no soy sauce. Cook long and slow till it almost confits and fries in its own fat. Hardly any sauce on that, more like a dry adobo. One of the best in my opinion. Also adobo keeps for a very long time and great to freeze.
That’s the preparation of adobo I want. Sometimes you can also marinade overnight before you cook and the most delicious of all our cooking should always be sautéed until the onion and garlic are browned before adding any dish weather meat,vegetables,or fish,so that the food is always tastier.
A nice twist besides the coconut cream, you could put atsuete for color Or pineapple slices And if you find your adobo to be too salty, have 2 quartered potato.
String beans adobo, Squid adobo, chicken adobo, pork adobo or combination, adobo sa atsuete and adobo sa gata to name a few. There's so much variation of adobo. I like cooking my adobo with a little bit of hoisin sauce and lots of garlic. Some people cook their adobo with ketchup. It's just really depends on people personal preference i guess.
Such a fun video! And a long applause again for the great editing . Nice 👍 👏👏👏👏 Cant stop laughing about the vinegee and the little lumpia . Keep it up guys and see you in the next video !
The good about cooking a lot of saucy adobo left over it can stay on the fridge for a few days and the good thing you can do about that is fry it called adobong tuyo( dry adobo) with garlic then after frying it you can do fried rice on the pan were u fried adobo then you have adobo rice..
Yes there is a squid adobo and the fish version is called fish tausi where u add a fatty fish, with tausi or canned black beans. It is so delicious and aromatic.
Try "pinakbet" . Pinakbet is made from mixed vegetables sautéed in fish or shrimp sauce. ... Other vegetables used include eggplant, tomato, okra, string beans, chili peppers, parda, winged beans, and others.
If you have left over adobo, flake the meat with a fork, put in a pan. Get about 3-4 tbsp of the left over sauce. Simmer till all the sauce dries up. Add olive oil to Sautee till they're almost crispy. On the same pan without removing the crispy flakes, add 2 tbsp of the left over sauce then add left over rice from the night before. Flavor bomb Adobo rice.
I loooove adobo!...It depend on my mood because sometimes i like sweet adobo or dry almost fried or saucy adobo or spicy adobo but my favorite is sour adobo mix with the rice, it completed my craving for adobo..delicious😋
Watching this while eating dinner with my chicken, tofu and boiled egg adobo. (I just love my tofu in adobo) ❤❤ For me, it taste better when I use calamansi as substitute for vinegar. Or if I used one (vinegar) I add some oyster sauce.
There are tons of variety of adobo... such as adobong pusit(squid), adobong kangkong(native spinach) and many more dpends on what region u are from. The jollibae shirt looks good by the way.. hehehe... try bulalo next im pretty sure u gonna love it guys
Great job for the effort in making adobo. For me i prefer part of pork in the belly and add some spicy pepper. Also just for info, my mother taught me in cooking adobo in adding vinegar, make sure after adding it, let it simmer without stirring uncovered in a few minutes because it makes ur adobo vinegry as u called it or u will get a strong smell & taste of vinegar. With regards to sinigang, try with salmon head coz its delicious or salmon meat its ok. Also sinigang pork if u want. Mostly filipino food needs a partner of rice, thats why mostly you will eat more rice if the food is delicious.
You guys are awesome! Try chicken linagpang. Its good during rainy days. Your going to enjoy. The chicken that you need to cook should be native. Like slim chicken not like what we usually buy in the market.
We also put thin fry sliced potatoe or cube of potatoes in our adobo 😉 you can also put mushrooms or pineapple in it. Now in our generation we have a variety of adobo now. 😊
We made it to 10k 🎉 ☺️ Thank you to anyone that took the time to subscribe, you’re awesome and we really appreciate it! Next week we’re celebrating with a special Mukbang! See you there 😁
Happy 10K to us 🖖 was watching Lucifer on Netflix but a notif pops up and I immediately clicked 🥰 Love you Jonny and Chloe 👫
Congrats Man 👌🍻
@@howardrivera_ thanks Howard ♥️
try making papait and adobing
Yasss we made it Congrats to us! I will support these to Lovely Couple KuyaJonny and AteChloe🥰 I always waiting for your upload cause everytime I watch the both of you I was stressed free. thank you so much for bring me joy❤️
I like your channel because you actually cooked the dish instead of having ready to eat. By doing that so, the taste will actually resonate on how you prepare and put love into it. Kudos! To both of you, you deserve big audiences🙂
Thank you Rain, glad you're enjoying the videos and the channel 😊
Pork Adobo is my favorite Filipino dish. The beauty of the adobo is that it's versatile and can be customized however you want. You want less vinegar, go for it. You want to add some sugar, sure. You want to have smaller meat portions, go ahead. You want it dry or have more sauce, feel free to choose. Adobo is such an accessible dish that almost every household has its own way of making it. You could go to a potluck with everyone bringing adobo and for sure you will get some variety.
This is very well put! My mom prefers the drier sauce version while the rest of the siblings love it with more sauce that leans more to a "soupy" adobo so that we can pour more sauce to the rice. 😁
“But you’re my little lumpia” 🤣🤣🤣🤣🤣 Chloe you made me laugh there lol 😂
When you add the vinegeeee, you must refrain from mixing the dish (according to my elders, the vinegar won't cook and will have the same taste). Let it simmer few minutes till the vinegee is cooked. At least that's what was taught to me by my mother and granny.
I also sometimes add potato to it and hard boiled egg. It's just optional though.
You're also not supposed to add sugar to your adobo. I'm not sure but a true OG adobo doesn't have sugar in the ingredient. Just sayin.
You will make my ancestors cry in their graves.
there's no certain way in cooking adobo if that's what your elders said then it's the kind of adobo they wanted. Adding sugar is optional depending on your taste but sugar helps to balance the sourness and salty taste of adobo. Again, there is no wrong or right in cooking adobo. It alwasy depends on ur own taste buds
@@chiannaguilar9934 I totally agree. It depends on how they're taught and the recipe varies from one clan to another. I was inspired to cook adobo and that's what I had for dinner. LOL
@@fatbastard3372 I agree with you. I don't like adobo with sugar too... It doesn't taste the classic adobo with sugar on it.
@@fatbastard3372 i like mu adobo a little sweeter so either i add sugar or pineapples. to each his own. it's just a matter of taste and preference and every mom's adobo is the best adobo. 😂 😂 😂
Try to cook bistek tagalog, its just a beef, onion, calamansi and soy sauce. Try also pork (or pork ribs) nilaga, you will just boil the pork, onion, pechay, calabasa or squash and cabbage. Also chicken tinola soup, chicken sauted in garlic onion, ginger raw papaya or sayote and chili leaves or moringa leaves. They are all simple and easy to make but the taste are incredibly delicious. They are ultimate filipino comfort food.
The reason filipino uses vinegar in foods because when a food was soak to vinegar it is likely not easy to spoil until the next day plus way back 1600 we don’t have refrigeration back then, having a hot season foods are easy to spoil, when vinegar was invented it was use in food to avoid spoiling.
She's so chill beautiful and bright.please dont break her heart
The spoon and fork combo. You’re getting the hang of this Jonny! Good job!
You have so much adobo!!!! Thats perfect! 2 to 3 days old adobo is the best!
Every Filipino can agree with me.
My mom puts them in the fridge and everyday she heats them back and once it cools down back in the fridge.
She even adds fried potatoes.. and Soft or hard boild eggs.
Once all the meat is done and u still have leftover adobo sauce.. you can make an amazing adobo fried rice paired with fried eggs (ideal breakafast) with hot coffee on the side .
One of my favorite version of adobo is Squid and Chicken adobo with ginger and Coconut milk and green siling haba (banana peppers/chilis).
By the way, you can also make vegan adobos. Kangkong(morning glory/water spinach) Adobo and Sitaw ( Snake beans) Adobo.
The “BIG” spoonful of Adobo with steam rice says it all! Masarrrrrap!Love watching you guys !
Your videos are worth watching all the time.
That’s awesome you think that Alvin - thank you 😊
Dont worry about cooking large amount of adobo dish, the more you recooked it the more it becomes tastier 👌🏼
If u have a left over adobo u can make a adobo fried garlic rice :)
if you leave it for 3 days then shred the pork or chicken then add garlic and then rice,,,, thats everything
Thanks Jake! We had this a few days ago and it was delicious! Filipino food is so good as leftovers, Sinigang and Adobo Fried Rice are 2 incredible 'leftover meals'!
@@JonnyandChloe sinigang and adobo delicious, lumpia and nilaga superb!
Being a filipino we serve 4 ways of cooking adobo and flavor added...
The first is to marinade for about 15-20Mins then set as side the marinade souce then dip fried until light golden brown...then add soysouce marinade ,add bayleaf with corn pepper cook until zip less souce then serve...
Next ways of our adobo is you may add pine apple chunck in your adobo for balancing sweet and sour flavor
Another ways of adobo is adobo sa gata or they called adobo with chili creamy cocomilk
And we have a adobo for the seafood witch is the squid adobo ...
The longer it stays, the yummy it will be. I love it when it 2-3days in the fridge then recook again.... aaaah, heaven! Share it with us!!! Sometimes you can add hard-boiled eggs and potatoes.
Chloe: You are my little lumpia...
and I melt 😍😍😍... so sweet!!!
Even lumpia has variations too, can't wait for the next vid.
This is one of the best recipes. More vinegar than soy sauce. And not the glazed one.
Mouthwatering, lucky to have someone like her. Beautiful and She's a good cook
It's fine if you've made a lot. Put the leftovers in the fridge, re-heat, do the same process until there is no more. Adobo never spoils, and the older the adobo gets, the better it will taste. As we Pinoy's humorously put it, "adobo is an immortal dish", figuratively and literally. :)
Adobo sauces can be anything---glaze, soup, sauce, stew (?, probably) or you can even make it dry and use the sauce as just marinade---it's your preference really. Note that Filipino adobo is more like a cooking technique than an actual dish so the rules are not set in stone. So long as you've got the key ingredients--vinegar, soy sauce, garlic, bay leaves and peppercorns--that's adobo.
Thanks Mina! We used to left over to make a Adobo fried rice which was delicious!!
@@JonnyandChloe you should try it in a bun! ❤️❤️❤️
CPA aka chicken pork adobo... our all time favorite Filipino dish. It became more famous when it was introduced to different foreign countries. Yay proud Filipino here... that looks yummy..😋😋😋
What i like to both of you is you are trying to cook it yourself not just buying in the restaurant 👏👏👏
filipinos appreciate your content guys👍👍
just a little tip, if you are cooking adobo with pork and chicken! you should put the pork first before the chicken bc if you put them together you will overcook the chicken! though it wont really change the taste but the chicken becomes chewy when it overcooks! thats why you should have cooked the pork atleast 5 to 10 minutes ahead before you add the chicken, that way it will be cooked the same time ... pork may become very chewy when you undercook it so its preferable to cook it first ...
I must say that I have found one of my new favorite channel~
Wow...sound tasteful and delicious adobo ...which is my fav pinoy dish...kudos guys for cooking for it...fantastic...
We also do adobong Kangkong ( SPINACH ) hehe... and we also have what we call Adobong puti ( white Adobo ) - no soy sauce =)
Kangkong is not Spinach. Kangkong in English is Water Spinach/Swamp Cabbage. It has Spinach in its name, but it's not Spinach.
Adobong Sitaw too ...
I'm so hungry now because of this video. 😭
Your content and editing is so good btw. 👏👏
Mission accomplished then John 😆
Menn! Your editing is soo goooddd🔥
Thanks Christian!
Husay Chloe magluto Best adobo New version of adobo shout out Chloe ganda niya grabe 🤭❤️
Congrats on 10k subs!!!! Always & will forever be a fan of you both! Let’s party. Cheers! 🥂
Thank you so much Bien! Your support and love means the world to us 😊
@@JonnyandChloe I love love love that you always reply to my comments on your channel. I appreciate it a lot. BTW what camera are you using? I like the quality of your vids ❤️
@@bienb1725 no worries! I love this about RUclips, meeting and talking to all of these people that is one reason why I love making videos on the platform. Honestly I wish I could reply to everyone but it would just take too long. I shot this video on a Sony a7c with a Sigma 24 - 70mm lens, I just bought that though and all previous videos were shot on a Sony RX100 compact camera 😆
Congrats on 10k! The time and effort you put into this series really shows. It's so much fun watching a channel grow! Next stop, 20k!!
Thank you CM, I really do mean it when I say thank you for your support it's much appreciated 😊
@@JonnyandChloe of course! I'm excited to see where you take the channel!
New subscriber here! Thank you for cooking Filipino dishes and glad that you enjoy eating our food. Hope to see more! God Bless!
No skipping ads guys for this two awesome food reactors... Simply the best food reactors of all vloggers out there! A consistent fan here! Hope you could say this to your next video... Before you eat invite your viewers to eat too by saying ... " TARA KAIN TAYO!" I'll be waiting for it 😁💓💓💓
Congratulations on the 10k subscribers! Great episode again ☺️
Here in the Philippines we pair adobo with fresh tomatoes, cucumbers and lettuce. It balances the saltiness and sourness of the dish. Good job!
Good job on cooking chicken & pork adobo! Hoping to see you guys cook "Dinakdakan", "Kinilaw na Tuna", "Pork Humba", "Champorado & Tuyo", "Pork Lumpia", "Lechon Belly (3-ways)" and much more! Looking forward to more videos from this lovely couple!
Hi, sweet Jonny!! Congratulations for the 10,000+!!🎉💗 And that number will just keep climbing. Loved the slow-mo food prep. You're always so creative and put such great energy into your work. 🤗
Thank you so much Debra 🤗 Hope you're doing well, I also haven't forgotten our e-mail conversation, I'm working on something 😊
@@JonnyandChloe Oooh!!! I'm excited to hear!!! 🤗
adobo is my favourite too...i like ypur version of adobo....yummy😊
I like the darker version of your adobo it looks appetizing for me 🤤🤤 good job guys 👍👍👍
So happy watching these you guys.
Wow!! It looks good. I can eat adobo for one whole week. Masarap yan. Congrats
Hey! A little fact; adobo could last for a long time!! It doesn't spoil like other foods and it can be sort of stored.
It was inspired from how our Filipino ancestors stores our meat with salt - then Chinese traders offered soy sauce and it became something that was used to store meats! (that is basically how the first adobo was made)
Anyways, you could try adobo with coconut milk, or adobong puti (not soy sauce based) AND MY FAVE!! Pritong Adobo (fried adobo) hehehe it was so good especually with garlic riceeeee!! (You could also add chillies on it for a kick)
Watching while eating my favorite pork adobo.
Ang sarap nman na miss ko ang pgkain Pinoy lalo na yang adobo nagutom ako sa video niyo. Makauwi ng Pinas mgpakasawa ako sa Pinoy food lalo na ang inihaw na isda na tuna at yung subra lagyan ng gata.
Great job, guys! Actually, there is NO EXACT way in making Adobo, as each province in the Philippines has its own version. But it's basically what you did!
Most of the time, the meat is marinated then boiled first. Then the meat is taken out and lightly fried, then the boiled marinade is put back in and reduced. This is what's called "twice-cooked" Adobo. But what you did is PHENOMENAL!
New sub here from the Philippines, thank you so much for introducing Filipino Cuisine to a more far-reaching audience! 👍💞😊
When this accursed pandemic is over, come to the Philippines and we'll feed you all the Filipino food you can fit in your stomach! 😂😂😂
Chloe was right when she said there are different variations of Adobo. Some regions will add coconut milk. Some will add mashed chicken liver to thicken the sauce. Then there is also a version where the meat will be simmered, when it's cooked, it is fried and the adobo will be serve dry with no gravy. The basic ingredients will always be garlic, vinegar, soy sauce, pepper and bay leaf. Anything added to the main basic ingredients is considered a "variation". You can add extenders like potatoes and peeled hard boiled eggs (which is absolutely yummy in adobo).
Also you can adobo anything from meat, to seafood to vegetables.
You made it perfect adobo that what it is.nicely done!
I love my adobo with potatoes in it!
You make me hungry guys🤤
Thanks for the video!
Adobo... tatak pinoy... yummmm yummm.
If you guys are making lumpia, you should challenge yourselves and make the three popular variants: lumpiang togue (pronounced as "to-ge") which has bean sprouts mixed with other veggies, lumpiang shanghai which has two popular kinds, one with either tuna or dried fish and the last one has a ground pork mix filling.
Good luck! Always nice to watch you two.
Thanks lordseph these all sound great! I’ve screenshot your comment so we can give this a go for our Lumpia attempt 😊
@@JonnyandChloe yay!! Looking forward to it.
Please take note that all three use different dipping sauces. The vegetable one uses vinegar mixed with chopped onions, crushed garlic and some crushed pepper. The two others use chili garlic sauce and banana ketchup interchangeably.
Good luck! Much love from the Philippines.
9:22 Geographically, traveling to Asia through the transpacific route makes the Philippine islands the gateway to Southeast Asia and Asia in general, so the cultural and culinary influences are so diverse.
Please do a lumpia feast in 1 episode. In honor of Chloe’s morning lumpia. Hahaha 🤣 🙏
1. Lumpiang Shanghai (pork spring roll) could be a main dish with rice and sweet and sour sauce
2. Lumpiang Togue (bean sprout spring roll) could be a main dish with rice and vinegar sauce
3. Lumpiang Sariwa (fresh spring roll) appetizer
4. Turon (caramelized plantain spring rolls) dessert best served with vanilla ice cream
5. Cheese Sticks (fried cheese spring rolls) snack
I recommend you guys to try tilapia adobo. A fresh water fish use as main ingredient for adobo. Very good and very unique kind of adobo here in the Philippines. Can I get some shout out there I'm a big fan.
I’m Filipino and can say this is legit. 👍🏼 You should try to add half can of coconut milk in the last 30min of simmering. It’s a other level.
Cute couple! Always makes me smile!
Spicy Pork adobo is my favorite and of course with a hot rice🥰😍😊
Galing nilang dalawa magluto 👏👏👏
If you put star anise, black beans and sugar, it can be called pork/chicken humba. If you put gata (coconut milk), it will be ginaatang adobo (adobo with coconut milk).
You can also add chili, sugar, kalamansi or lemon to give it a different sourness or maybe remove the sourness at all, a little tomato sauce or ketchup, and or you can dry the sauce up to release the oil, then you may fry the chicken/pork pieces. There's just too many variations and options, just adjust accordingly. :)
I love the cinematic commercial like prepin. 🤗🤗🤗
You can also make adobo with vegetables. We love adobong kangkong (water spinach) and adobong sitaw (long beans).
And the good thing about adobo is you can store it for a day or two without getting spoiled. Cause it has vinegar on it. Just make sure you chill it then if you want to eat it again just reheat it. Im not sure if your good with that but here in the philippines we usually do that if we cant finish it up entirely.
I don’t know…is it just me but I love “ chicken liver adobo”!!! I miss Philippines!
if you don't want to eat peppercorns try using a cheesecloth to put them in or a tea ball. works the same! happy eating!
Thanks John! I'm all for the peppercorns, I like the peppery crunch you get when you bite into one 😁 - J
hey jonny! chloe is right with the fish variant of adobo, there is also squid and veggie type adobo and as ive said before there are a hundred ways in cooking a filipino dish if you ask 100 filipino families..tis really funny if you think about it
I would recommend chicken tinola. Very easy to cook. Just boil chicken with a slice or two of ginger. Add green papaya and leaves of chili (sili).
chicken adobo with potatoes is my favorite
if you have all the ingredients for Adobo, there's no wrong way to cook it. and as always, you guys did a great job. love the amount of garlic you put in.
you did a great job Adobo fanatic here.
Please try Beef Caldereta 💖 I know you guys will love it 💖🥰 full of love from Philippines 🇵🇭💖
There are dozens of types of adobos. One version of pork /chicken adobo that is arguable the most classic is Adobo sa puti (just white datu puti vinegar, peppercorn, garlic, salt, chunks of pork belly (not too small), chicken on bone with skin) no soy sauce. Cook long and slow till it almost confits and fries in its own fat. Hardly any sauce on that, more like a dry adobo. One of the best in my opinion. Also adobo keeps for a very long time and great to freeze.
Comfort and soul food!
That’s the preparation of adobo I want. Sometimes you can also marinade overnight before you cook and the most delicious of all our cooking should always be sautéed until the onion and garlic are browned before adding any dish weather meat,vegetables,or fish,so that the food is always tastier.
Cook ang eat ang sarap ng adobo🤗
Now my mouth watering hehe looks delicious...my favourite adobo 😘
Wow that version of your adobo was epic! It looks so appetizing!😃👍🏻
A nice twist besides the coconut cream, you could put atsuete for color
Or pineapple slices
And if you find your adobo to be too salty, have 2 quartered potato.
String beans adobo, Squid adobo, chicken adobo, pork adobo or combination, adobo sa atsuete and adobo sa gata to name a few. There's so much variation of adobo. I like cooking my adobo with a little bit of hoisin sauce and lots of garlic. Some people cook their adobo with ketchup. It's just really depends on people personal preference i guess.
Such a fun video! And a long applause again for the great editing . Nice 👍 👏👏👏👏
Cant stop laughing about the vinegee and the little lumpia .
Keep it up guys and see you in the next video !
Adobo is the best...soooo yummy
The good about cooking a lot of saucy adobo left over it can stay on the fridge for a few days and the good thing you can do about that is fry it called adobong tuyo( dry adobo) with garlic then after frying it you can do fried rice on the pan were u fried adobo then you have adobo rice..
Looks delicious you two! Can't wait to watch you Vlogging when you guys actually make it to Philippines my country make surecyou try everything!
One day 😊
Very good adobo.. So delicious with rice
Yes there is a squid adobo and the fish version is called fish tausi where u add a fatty fish, with tausi or canned black beans. It is so delicious and aromatic.
Try "pinakbet" . Pinakbet is made from mixed vegetables sautéed in fish or shrimp sauce. ... Other vegetables used include eggplant, tomato, okra, string beans, chili peppers, parda, winged beans, and others.
Ang sarap Naman nyan.
If you have left over adobo, flake the meat with a fork, put in a pan. Get about 3-4 tbsp of the left over sauce. Simmer till all the sauce dries up. Add olive oil to Sautee till they're almost crispy. On the same pan without removing the crispy flakes, add 2 tbsp of the left over sauce then add left over rice from the night before. Flavor bomb Adobo rice.
From the ingredients, to the preparation, to the way it was cooked, and the way it looks, man can I say it is delicious!
Watching you from Cainta Rizal, Philippines. Dinner Time yeah
You cook it fantastic & looks so very delicious.
Can't wait for next week's video❤️
Go for "Bulalo" or Beefy Bone Marrow Soup next. It might topple Sinigang out of its top spot.
Love the shots.
I loooove adobo!...It depend on my mood because sometimes i like sweet adobo or dry almost fried or saucy adobo or spicy adobo but my favorite is sour adobo mix with the rice, it completed my craving for adobo..delicious😋
Watching this while eating dinner with my chicken, tofu and boiled egg adobo. (I just love my tofu in adobo) ❤❤ For me, it taste better when I use calamansi as substitute for vinegar. Or if I used one (vinegar) I add some oyster sauce.
There are tons of variety of adobo... such as adobong pusit(squid), adobong kangkong(native spinach) and many more dpends on what region u are from. The jollibae shirt looks good by the way.. hehehe... try bulalo next im pretty sure u gonna love it guys
Great job for the effort in making adobo. For me i prefer part of pork in the belly and add some spicy pepper. Also just for info, my mother taught me in cooking adobo in adding vinegar, make sure after adding it, let it simmer without stirring uncovered in a few minutes because it makes ur adobo vinegry as u called it or u will get a strong smell & taste of vinegar. With regards to sinigang, try with salmon head coz its delicious or salmon meat its ok. Also sinigang pork if u want. Mostly filipino food needs a partner of rice, thats why mostly you will eat more rice if the food is delicious.
We do adobo almost all of the meat and also fish. We "my family" also cooked iguana, snake, bat and bird adobo. :)
The video editing is on 🔥🔥🔥 I love it.
You guys are awesome! Try chicken linagpang. Its good during rainy days. Your going to enjoy. The chicken that you need to cook should be native. Like slim chicken not like what we usually buy in the market.
Thanks for the advice Cindy 😊
We also put thin fry sliced potatoe or cube of potatoes in our adobo 😉 you can also put mushrooms or pineapple in it. Now in our generation we have a variety of adobo now. 😊
yup we have it on fish.. the most popular fish adobo is catfish and eel