My FAVE Filipino dishes
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- Опубликовано: 21 авг 2024
- This is what I cook when I'm making delicious Filipino dishes at home - Chicken Adobo, Pancit Noodles and Pineapple Pork Adobo. They're all winners in my book!
Get the recipe:
00:24 One Pan Filipino 'Pancit Bihon' Noodles: www.marionskit...
04:56 Chicken Adobo: www.marionskit...
09:01 Pineapple Pork Adobo: www.marionskit...
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
My favorite Filipino dish is Kare-Kare. It is an oxtail stew with a peanut-based sauce, which is traditionally served with bagoong (a salty sautéed shrimp paste). It was one of the first Filipino dishes my wife made for me, and has become a cold-weather comfort food for me.
Sounds delicious!
Kare-Kare is that Filipino secret food that the world is yet to discover!
I love Kare Kare but to me, how it's cooked can be really hit or miss. There are restaurants that serve Kare Kare that I can't stand, and there are those that I really like.
Yessss, Karekare is also one of my favorite Filipino dish...with peanut butter sauce
Mine too love it . Samoan guy
I’m from indonesia and I love philipino food .specialy Pancit canton,adobo,torta talong ,longanisa and many more .
yum!!! ❤️ ❤️ ❤️
Ohhh….longanisa!!!! Mmmmmhmm haven’t had it for years cause where I live there isn’t a single Filipino restaurant or store
yay! a foreigner who loves tortang talong!
@@MizzBee13 maybe try making skinless ones??
@@graceignacio306 great idea!!! Thank you!! Do you maybe have a link for a recipe?
First time I had Filipino food, it blew my mind. Now, every week I get at least 1 Filo food, especially the sisig.
Sisig with beer
And they're also very easy to make. If you're lazy in cooking like me, just put everything in a pan and slow cook it. It will still taste great!
Brazilian living in the Philippines! Marion, please make your version of sinigang!!! It's my fav dish here. The first time I tried it I found it too exotic and didn't like it. But now I love it 🤩
My Filipino gf makes sinigang every week and she makes tons of it at a time. I’m so tired of that soup 😫
I'm also not filipino and sinigang is also my favourite! Woot!
Sinigang won't be such a stretch for you Marion - it's like a cousin twice removed of your Thom Yam Kung.
@@manuelcastillo2542 they're similar, but it's not like adobo and pancit bihon don't have similar counterparts in other cuisines lol
Yummy 😋
One thing I love about Filipino dish is that, most of it (if not all) doesn't follow a strict recipe unlike others where you have to measure everything. You can even have Adobo with sugar in it, which elevates the flavors more. You can also have Adobo without the soy sauce. Just the vinegar, and it's called white Adobo.
We do add pineapple in some areas of the Philippines. For each Filipino dish there will be a lot of variations as its an archipelago with diverse cultures and environment
Thank you Marion for making some of the Filipino dishes shines. Really appreciated.
Problema dito boss pagnakitabto Ng mga bitter na pinoy vloggers tatawagin na Naman itong pinoy baiting,mga inggitera Kasi mga Pinoy vloggers
Salamat po Madam Marion, ang ganda ng pagkaluto nya.
Please cook "apritada - or afritada" and 'caldareta'? The whole world is waiting for it.
YUM!!!
I’ve cooked the pineapple pork belly adobo twice now, the second time I used my instant pot. It’s so delicious. The second time I sautéed onion and green bell pepper with the pineapple. I’ve also cooked the pancit bihon. Nothing could be easier. All of these dishes can be quickly put together after work 😃
I love the touch of pineapple. There's a version of humba (a kind of adobo) in Northern Mindanao where we place pineapples in this dish because of the vast Del Monte plantation in nearby Bukidnon. We are a diverse people Marion because we are an archipelago. Adobo is essentially vinegar, soy sauce, meat and the basic spices. Our adobo is as diverse after those four.
+1 pineappleon humba is amazing
My norwegian (80+) aunt's favourite dish is humba! Both my dad and my uncle (and a few of their cousins) married filipinas, so she gets it a lot at gatherings and raves about it all the time. My mum and my aunt don't use pinapples in their tho, but it's amazing.
I however love pork hamonado (i think). My mom a whole pork leg, lots of pinapples, banana ketchup, rasins, vinegar, soy sauce and a lot of other stuff and it's one of my favourite filipino dishes.
@@karinahellesoy Yes! That's our local version of 'ham'. Slow braised until super tender and smothered in sweet, sticky, pineapple-ey sauce. Ehehehe. Got me craving just thinking about it. 🤤🤤🤤
I remember Hamonado, we only used to have them on special occasions like birthdays and New year's eve 😄😍🎉
I haven't tried humba with pineapple, our humba (Batangas humba) is different from the visayan humba in terms of its ingredients (im not sure tho if the taste is different as well), but yeah, i think pineapple would be great addition to the recipe, a must try i guess.
I'm really happy and it makes me very proud that our foods are being loved and cooked by people outside my country. Philippines has so much to offer and everyone is always welcome to travel and experience Philippines ♥️
Okay, Marion, I’ve now cooked all three of these delicious dishes. I substituted shrimp for the chicken in the pancit bihon. I cooked the chicken adobo in the instant pot, and followed your instructions for the pineapple pork adobo - which I cooked in a Dutch oven. Everything turned out deliciously! I didn’t serve the pork belly pineapple adobo until the next day. There was so much rendered fat that I chilled it overnight - next day I was able to peel off the fat like a blanket. Sticky, gelatinous, delicious sauce. Thank you!
Thank you for the tip. Too much fat in the adobo is what I dislike. Will try this next time
actually, leaving the adobo overnight is a good thing, it is actually one of the dishes here in the Philippines in where we prefer it served the next day over a serving of hot plain rice. It's like pizza, better cold XD
Proud Filipino here! 🇵🇭 All the dishes you made are MASARAP. Thank you Ms. Marion.🥰
Great food also I’m doing here in japan in deferent way. Please have look at my channel
I’m going to make all three of these! I made chicken adobo in the instant pot a few weeks ago, and it was delicious 🤤
OMG Marion! Such a doll for doing this... We love our adobo and the thousand ways to cook it.
Thank you for sharing these recipes. Though adding the pineapple isn’t traditional, some people actually do it and uses the juice of the fruit instead of sugar and vinegar to get that sweet and sour that you want the adobo to have :)
Marion, thanks for always showcasing Filipino dishes. Your way of cooking is so adorable.
Some great filipino dishes that are work making are kare kare, arroz caldo, and sinigang. And if you are in a grilling mood chicken inasal is always a delicious choice.
Arroz Caldo is basically Lugaw or Congee.
Yessssss to chicken inasal!! 😍
Marion is the reason why I bought a mortar and pestle. And I fell in love with my ASEAN neighbors dishes especially the curries and fried rice dishes. I love how complex other ASEAN dishes are as compared to our Filipino dish which has simple preparations.
And simple or common ingredients too.
Youve never been south. Tagalog dishes are sinple. Ilonggo, bicolano, tausug, maguindanao and marano dishes are sooo good
@@markv1974 i live in the south and an Ilonggo actually. Well maybe we don't do curries like Thailand or complex fried rice like Malaysia and Indonesia.
Same here Hahaha
This is how adobo MUST be cooked! Saucy, greasy and sticky yum haha
The pancit looks seriously good! And by the way, my mom has a version of adobo that uses pineapples, so yes there are Filipinos who cook that version
Hey Marion..Filipino here living in Canada… just want to see your own version of Bicol Express..thank you and you have a great day!!!
Thanks for those wonderful Filipino recipes! Always glad to see our dishes getting featured! Want to see you do a recipe for Sinigang, Crispy Pata and/or Sisig! 😀
As a Filipino, I approve! 👍👍👍😁 since u love spicy dishes (just like me) you may want to try Bicol Express - pork cooked in coconut and chili peppers, or Sisig - this one also has varieties like pork, chicken, tuna but the classic one is pork sisig. Other classic Filipino dishes u may want to try is Sinigang, Bulalo, Kare-Kare. ❤
I've been one of your huge fans since Masterchef and seeing you recognize our cuisine really made my heart swell with joy. ♥
Well done, Marion! Thank you for featuring our beloved national dish, the adobo. We have sooooo many variations of the same dish, from the north of the Philippines down to the South, all equally delicious! It's the same with the Somtam, from Chiang Mai down to Phuket but still 'aroy makmak'! I miss my second home, Thailand and it so sad to say that I lost my Thai sister to cancer a couple of years ago. 'Khob khun ka' again from us Filipinos from around the globe. 'love you long time, girlfriend'. Keep safe and kisses to your mom!
Please cook Pancit Palabok. I'm sure you have the complete ingredients, for instance, fish sauce, dried small shrimp, crunchy pork skins.
This is why we love you Marion, altho not traditional, that is the point of filipino cooking. As long as you get the basic taste, anything else you add is good. 7,600+ islands, 18 regions, 81 provinces, everyone cooks adobo differently. If you are asking for some filipino food favorites, well.... for soup based, Kansi, Bulalo, Sinigang. For Beer matches, Sisig, Lechon kawali or Grilled Liempo, and of course Crispy Pata. Stew dishes, Bicol Express, beef salpicao, bistek, Mechado, Kaldereta, Pares, and many more.
I haven't been here since last year and damn the visual effects got an upgrade. Love these dishes. Glad everyone else around the world is loving them.
Since you love chili, try making “bicol express”. Made of pork, coconut milk, shrimp paste and tons of chili.
I can't wait for you to try other filipino dishes (bicol express, kare-kare, pochero, sinigang, sisig, and a whole lot more). Thanks for featuring and loving some of our popular filipino dishes. From a pH fan here in US. 😊💙🇵🇭
My favorite savory dish is Kare-Kare & Sisig. For sweet dishes, I choose Suman, Pan de Sal, & Maja Blanca. I cook Filipino dishes once in a while such as Pan de Sal, Maja Blanca, Vigan Bibingka, or Adobo. We used to have Filipino cafe here in my hometown in Medan, Indonesia
Presentation is perfect! Looks like an Instagramable dish compilation
Ive been cooking this dishes and my employers love it especially the kids. 🇸🇬🇸🇬🇵🇭🇵🇭❤❤
I'm done cooking for my coworkers unless they're freaking pay me to cook. Did this for years and all you get at the end of the day is a TY and YOU STILL have to clean up the mess in your kitchen. I don't show up to work to feed people.
I used to have this a lot when I was a kid. Thank you, Marion, for reminding me of a childhood favorite! It's definitely going to be part of dinner next week!
Hi Marion, my name is letty from Australia, i born in the Philippines and im been living in Australia fo more than 45years...cooking is my passion, ii been following you in you tube, for 2/ 3yearsnow, and i tried all you recipes/ food and save alots of your video...you are excellent chef/ cook..now you cooking filipino cuisines..also doing extra versions to make it more perfection...thank you and God bless you and your family. 😇😇😇😇, 15th july 2022..
Marion, you can make me salivate even when I’m not hungry. You make the perfect balance of salty, sweet, tart and spicy for my taste. Can’t wait to try that pork dish. Thank you so much!
I absolutely LOVE how you did the adobo!! I am a Filipino living in Australia and I am a
fan! I always buy your products at Coles or Woolies!! Please make your version of SINIGANG and KARE-KARE! 🤩😋
Hi, Ms. Marion! I have been watching your videos early this year and I'm glad to see you cooking, featuring the Filipino dishes this time. Thank you!...🙏
I would love to see your version of Kare Kare and Sisig. And Pineapple with adobo, I may have to try that variation!
Excellent Filipino recipes Marion! 👍🏻 But if you want a pineapple filipino dish, try to find “pininyahang manok”, which is chicken with coconut & pineapple sauce 🙂 Another famous filipino dish is “sinigang”, which is either cooked with pork, beef or seafood. It is a stew of some sort using tamarind in the soup 🙂 personally, i prefer salmon with shrimp. Enjoy!
I've been waiting for your take on Filipino dishes!! Amazing thanks for doing this!
I so like this video. Both pork & chicken, bee hoon, drumstick, caramelised onion, fried then braised, pineapple (difference between fresh & canned pineapple; I like both).
Major fan here. I leaved in Thailand for more than 20 years but I yet to cook Thai food which I really really miss since I am back to the Philippines this pandemic. Glad I discovered you so I can try my hand in cooking Thai food. Kudos for cooking Filipino food too. Stay creative, beautiful and healthy.
I made your pineapple pork adobo and it was just amazing. It was a win and a must repeat. Thank you so much!
you can actually add pineapple juice while the pork is simmering and cut half the sugar because the juice will give it a sweet flavor.
You can also use the juice of canned pineapple, if that's the one you're using, in the marinade. Adobo with pineapple is actually one of the best versions of Filipino adobo.
This looks awesome you nailed it! For your pork adobo, canned pineapple chunks is totally fine. We use it in our adobo a lot. In the southern part of Philippines like in Cebu where I live, we call that "Humba" (Hoom-bâ). It's like an adobo stew. Slightly a bit sweeter and the pork slices could be thinner or chunkier. On the other hand, our traditional adobo doesn't have too much sauce in it and is almost dry. Apparently each region has their own take of the Adobo.
I’m Pilipino but living in the states now longer than in the Philippines . But we love Pinoy foods.
Pls make this classic kare- kare dish but pls do it in seafood instead.
Thanks Marion, u are the best !!!!🥰
Hi! Pineapple adobo is a bit traditional dish too although it was developed by Filipino Pineapple plantation workers in Hawai'i during the late 19th century. It is already a part of the Hawaiian buffet and some Japanese households in Japan.
Hi Marion! Would love to see you try Bikolano foods like bicol express or my favorite, laing! Laing is dried smoked taro leaves cooked in coconut cream, cooked until the coconut cream turns oily and the whole dish is colored a deep, dark green. This is necessary because as you know, taro leaves are poisonous when not cooked thoroughly. The depth of flavor of this delicacy is amazing! Love your videos and you've captured the spirit of adobo perfectly :)
I love LAING so much👌🥰
Thanks Marion. I love Filipino foods. Please make sisig, kare-kare, and Bicol express. Also sinigang as others have requested.
Filipinos has 7,641 ways to cook Adobo, and so is our Pancit and other dishes. We do add add pineapples to Adobo sometimes. We would love for you to try to cook Sinigang, Kare-kare, Caldereta, Bulalo, Bicol Express, Sisig, Tinola, Munggo with Ampalaya / Malunggay leaves, Chop Suey, Pinakbet, Menudo, Lumpia, Afritada, Callos, Pochero, KBL (Kadyos Baboy Langka), Dinuguan, Bistek, Halabos na Hipon, Ginataang Kalabasa at Sitaw, Filipino Spaghetti, Inasal, Pork Barbecue, Dinengdeng, Binagoongan, Igado, Beef Pares, Lehon Paksiw, there are a lot to choose from actually!
Spot On.. its exactly how i make these dishes myself.. i really wish other food vloggers can see how you make these filipino dishes, because often times they do it all wrong but still act in front of the camera as if they loved it without even experiencing the authenticity of the food..
Hi Marion,
That excess oil you took out from adobo, we use it making garlic rice 👌 so goooood!
Hope you can feature the dish called Laing 🤤
Didn’t think I could love you and your channel more! Thanks for doing this, Marion! Much love from the Philippines! ❤️❤️❤️
I'm Filipino and I'm here just to critique how she cooks our food. So far she is doing it right like I was doing. 👏Except for that pineapple adobo. I'm actually using fried garlic as my toppings/garnish for my adobo and it is more classic, it's not bad to add green onions on top though. But that grilled pineapple, you will never see us doing like that, we just add the pineapple in the adobo but not grilled. Adobo with pineapple is actually seen in Filipino dish called Humba and it has more ingredients than that. Maybe that's her way of presenting it/interpreting our dish. Btw, those chillies, not many Filipinos like it, but it's okay to add some spice.
Because I'm lazy in cooking and always in a hurry, I usually put all the ingredients in a pan and slow cook it. I do other chores and when I'm done, the dish is done and still tastes great. That's how simple Filipino dishes are. Your versions are for fine-dining and looks so delicious! GOOD JOB!
Thanks for cooking and showcasing our dishes Marion! Mabuhay! ❤🇵🇭😘👍
Loving these recipes! It would be amazing to see your twist on my personal Filipino favourite: tinola. It’s essentially a chicken soup. Lots of garlic and ginger, lots of veggie bits. It’s quick, easy, and actually somewhat healthy.
Else I’d second all the folk that are looking for sinigang. It’s another favourite of mine.
I thought of tinola too, but I thought fresh moringa (malunngay/kamunggay?) leaves are an ingredient and hard to find in the US. I know they love tinola in my dad's hometown, but most people have trees growing outside.
@@limen7679 You can use chili leaves instead of moringga. It adds a different flavor to every tinola.
I'm a Filipino raised in the UK, and oh boy these dishes are really good. Kare-Kare is my favorite though and the festive pancit. 😍😍😍
Hi there. I’m not Philippino but did stay there quite a bit and Sisig is an absolute MUST to try. So delicious! Highly recommand.
Yum! Yum! Yum! I love Filipino food! Even though it’s an Asian country, their food has that Spanish take 💜
Does it?
@@dayangmarikit6860 YES. Adobo. Paella. Mechado. Caldereta. Lengua con Champignon. Afritada. Arroz Caldo. Champorado. Arroz ala Valenciana. Leche Flan. Galantina. Brazo de Mercedes. Chorizo. Empanada. Menudo. Relleno. Torta. Estufado. Lechon. Longaniza. Mazapan. Pastel de Lengua. Estufado. Espasol. Mechado. Tocino. Pochero. Pastillas de Leche. Tamales. Jamon. Ensaymada. Escabeche. Turrones de Casuy. Quezo de Bola. ETC. (Satisfied???)
@@MC-do4dw Nope... first of all, Filipino Adobo is not at all related to Spanish Adobo, aside from its name... the locals were already cooking this dish, and it was commonly known as "kilaw" which was a process of stewing in vinegar. When the Spaniards arrived, they saw this dish and they were reminded of a similar dish back home in Spain... the Spaniards originally referred to this indigenous dish as (Adobos de los Naturales) which translates to (Adobo of the Native peoples)... eventually this dish lost its original name and it got replaced with its Spanish moniker.
Secondly, you conveniently ignored all of the local dishes that are completely devoid of Spanish influence... come on.
@@dayangmarikit6860 YAWNING
@@dayangmarikit6860 i also said that Filipino food has that “Spanish take”. I DID NOT SAY THAT IT IS CATEGORICALLY SPANISH. YOU ARE SERIOUSLY POOR IN COMPREHENSION.
Pancit is my absolute fav! The others look amazing too. Marion please ship your sauces to 🇨🇦🇨🇦🇨🇦🇨🇦❤️
Thank you Marion for featuring our Filipino dishes, it’s an honor❤
Original adobo usually doesn't use any sugar. I noticed that cooking in this pandemic, many vlogs use sugar in recipes which used to be confined to desserts. Acquired taste can be conflicting, sometimes.
Chef Marion is a very practical cook.
Loving this videos! You should try to cook the Pork Sinigang too! It's a pork in a tamarind soup with vegetables. 🙂
Hi Marion, Love all the dishes you make and happy to see a video all about filipino dishes :). My favorite filipino dish is laing which is essentially taro leaves braised in coconut milk, would love to see your version of this!
Thank you Ms Marion for featuring our at least 3 filipino dish more to come please!!!
Bicol express recipe . Pork,garlic,onion,tomato,black pepper, what ever chili pepper available, coconut cream, shirmp paste(sweetened will be nice. Filipino cooking almost always starts with sauteing to remove the meats funky taste/smell. Browned garlic, caramelized onion, tomato.. Add shrimp paste(a table spoon at a time) and meat, reduce the meats juice a bit and let the meat absorb the saute flavor.add black pepper and chili stir a bit. add coconut cream, reduce till the cream curdle a bit and oil starts to appear. fry sliced egg plant as side dish or mix it in, sigarilyas is the best veggie for that but i think its not available in your area
You're really a great cook in your own style😘I like "pochero"a filipino dish i hope to see your style making pochero😍
I’m Filipino and I got jealous how well Marion cooked these Filipino dishes lol. RESPECT
Btw, have you tried Kare-kare yet?
I love this chef. I am a chef with an accredited 5 star status, That status means nothing to me.Food is a passion that I have had since I was a child. and I see the same passion in Marion. Love your vids. Kudos to you. I have learned alot from you. Thank you.
Different region prepares their own version of adobo. Some regions put pineapple in their adobo instead of sugar to sweeten their dish, and sometimes there's a pineapple plantation in their area. Basic adobo is always cooked in soy sauce, vinegar, garlic, onion, pepper and bay leaf, so we don't stick to a specific recipe. One good example of it is Cebuano's adobo which has no sauce, it is marinated/boiled in adobo sauce and then fried. Some households put boiled eggs or potatoes in their adobo. As long as you use the basic adobo sauce, it will be called adobo.
I don't have time to cook for my next-day lunch so I always eat sandwiches and when I eat cooked meals, I feel tired afterwards.
What would be the easiest recipes for a light lunch at a physically demanding job?
Adobo is so easy to cook no need to marinate and you can skip browning if you don't have time and it will still come out tasty. Just dump the chicken, soy sauce, vinegar, garlic roughly chopped, onion slices, bay leaves, and big slices of potatoes in a pot with water and wait for it to cook in maybe just 30-45 minutes and done
@@redamarch9946 Thank you! I didn't know about Adobo but it looks SO Yummy!!! :)
just to add something, adobo is a dish that can last for about 1 week, just reheat it when you want to eat and the taste is just the same. So maybe next time you might want to try Adobo sandwich?
I'm from the Philippines and I love how you didn't try to gentrify these recipes. Mad respect!!!
Omg this is first time you feature Filipino dishes!!! Thank you so much!! ❤️❤️❤️
As a Filipino, I’m insecure by how well you executed the dishes! Really great job! Hope to see more of these videos 😊
Putting pineapple in adobo is also common in philippines version of adobo, depending on the region wherein pineapple accesible... We put vinegar also when the meat is closed to tenderized, dont not mix and let it uncover for while and mix later... To losses much of acidity when vinegar, garlic and pepper combined...
The traditional way of piñahan adobado/ adobo sa piña(chicken or pork pineapple adobo) is that the fruit should be cook along with the sauce so, the sauce would have a pineapple taste in your dish. The frying like what you did is a modern technique.
Welp, just for those who don't know adobo or adobado dishes around Philippines is many as in they're regional variants and different home cooking.
I'd like to see you tackle Kare-Kare, an oxtail stew with vegetables in a peanut sauce. My favorite Filipino dish of all time!
Thanks great visuals on the adobo. The very nature of adobo is that you make it your own. There is definitely no wrong or right way to cook this, it's very versatile. This is how Filipino families have adopted it over the years. Each family have their version of it.
Hi Marion, I am a Filipino and I love watching your channel. Whenever I needed a recipe, I always come to your chanel
All of the recipes are superb and approved. But for those who are really curious to what an authentic chicken/pork adobo would taste like my tip for you will be to make it the simplest you can thats it. Soy sauce, vinegar, garlic, onion, pepper, preferred meat and just cook it until tender and the sauce is reduced.
I'm a filipina and you really did a good job of cooking some of our best filipino foods thank you the presentation is spectacular i can cook a little bit and your doing great love it pls.keep it going i want people to try it they are really delicious especially with a rice oh my goodness again thank you you really did a good job keep watching your videos
You've earned 15 gold stars from me with these classic Pinoy dishes. All happen to be my favorite!
@ Marion's Kitchen ..I'm Filipina living in NY 🇺🇸 and I'll try your recipe...look delish! Thank you so much ❤❤❤
Leftover pancit bihon (traditional guisado) kept in the ref overnight can be stir fried the following day to get a, drier, crispy (tostado) version. Also good.
We do add pineapples into adobo in some parts of the Philippines. Pineapples naturally grow here, after all, and we like to eat whatever is in season. Ya know, with rice.
As a Filipino subscriber who’s been watching for years, I immediately giggled the moment I saw this.
Yes to pineapples in adobo! Granted, not traditional, but it does taste heavenly!
Since you asked, maybe you can try out these other Filipino dishes:
• Kare-Kare - thick stew made of oxtail, peanut sauce, veggies
• Sinigang - a sour soup dish/stew which includes meat (typically pork, fish, shrimp), tamarind, fish sauce, chili, tomatoes, onions, etc
• Ginataang Gulay - veggies in coconut milk
• Bulalo - slow-cooked stew made of beef shanks and bone marrow with veggies and fish sauce
• Sisig - I’ll let you search that one up 😛
Always enjoy your videos and would love to see you try these (or other Filipino dishes) out. Cheers from Manila! 🥰
Thank you for supporting filipino cuisine 😊
These are all my fav Filipino food, you gracefully cooked them Marion 😍 though we Filipino have thousands ways to cook it.
Maybe kare kare, sisig or sinigang next!
Pineapple in either chicken or pork adobo is very traditional. In fact, not only that, potato (fried or fresh) and hard boiled eggs too. Same procedure, you gotta add those afterwards when your adobo is cooked. It’s more of a toppings to say the least. I like what you did, it’s so Marion.
Sometimes we also do a mix of chicken and pork in adobo, we call it CPA, short for chicken pork adobo.
Pls do sinigang. It's like a sibling of Thai's tom yum
You'd be surprised Marion, alot of people add pineapple to their adobos too. Though you teeter on the edge of another dish/style called piniñahan which is a close relative of adobo except sweeter due to the pinapple being stewed with.
I put pineapple in my adobong pata. Or pork trotters.👍
This is the most elegant video representing Filipino dishes I've ever seen. Very well done! I would like to see you make one with my favorite PORK SiNiGANG or KARE-KARE!
~ You have earned a new follower!
Thank you for cooking Filipino pancit bihon! I used to put the veggies last when bihon is cooked to make the veggies crispier and add some celery! Yummy!
Cannot forget I'm 3 hours away, fly down to BKK then off to Phils check out the beach. Try the food looks yummy thank you chef.🤠
Hello chef Marion I'm a Filipino and live permanently here in Australia already.and I'm proud of our amazing Filipino cousine. In this video you ask for more filipino recipes or food that you want to try to cook. Here's an food idea. How about try to cook "Dinuguan"( it's a blood stew, traditionally we cook it with all the pork blood, internal organs of the pork.) But you can use pork belly instead.
I really miss this food. And I love to see your version of it.
I like this girls style. She made these dishes her own. Looks absolutely delicious. Good job. 👍And don't worry about being traditional.. Everyone in the Philippines has their own version of adobo.😃
Glad you like the Pancit bihon ❤ though traditionally we half cook the veg to keep its crispiness , sauteed the meat, chinese chorizo with garlic and onions, then adding soup stock, soya sauce for browning purpose of the noodles , lastly add few slices of celery, salt and pepper to taste then the pre sauteed vegetables as toppings with lemon slices😊