FOREIGNERS reacts to Uncle Roger HATE FOOD NETWORK ADOBO
HTML-код
- Опубликовано: 12 сен 2022
- GET MY PHILIPPINES TRAVEL GUIDES HERE:
🐠 Boracay: bit.ly/BoracayTravelGuide2022
🏝 El Nido: bit.ly/ElNidoTravelGuide2022
🏄🏻♀️ La Union: bit.ly/TravelGuideLaUnion2022
Business Inquiries: 📬 makingithappen@thoughtleaders.io
👉🏼FOLLOW ME on my SOCIALS: linktr.ee/nellyslife
▬▬▬
👩🏻⚕️HEALTH AND TRAVEL INSURANCE I'm using while traveling:
International Travel Medical Insurance: bit.ly/InsuranceSafetyWing
International Comprehensive Health Insurance: bit.ly/RemoteHealthInsurance
💰SAVE MONEY ON INTERNATIONAL TRANSFERS!
Try the cheap, fast way to send money abroad with TRANSFERWISE which is on average 8x cheaper than leading banks: bit.ly/Transferwise_MIHV
GET MY PHILIPPINES TRAVEL GUIDES HERE:
🏄🏻♀ Siargao: bit.ly/SiargaoGuide2023
🐠 Boracay: bit.ly/BoracayGuide2023
🏝 El Nido: bit.ly/ElNidoGuide2023
🌅 La Union: bit.ly/LaUnionTravelGuide2023
This just occur to me, that the way he cooked that "ADOBO" with a very small amount of vinegar and lot of onions and less garlic, with the addition of Lemon changes the dish from "ADOBO" to "BISTEK". normally BISTEK uses calamansi but lemon can be an alternative. you just have to add some onions on top and It's ready.
Uncle roger being too accurate like a fellow filipino lol.
Very Filipino!!!!
being asian is enough to understand each other perspective
As a Filipino raised person, I can confidently say that this comment is accurate to a T
Its true that there are many variations of adobo, depending on which region of Philippines. But the core ingredients are either chicken thighs/wings or pork, then Silver Swan branded soy sauce & vinegar, Bay leaves, lots of garlic, and whole black pepper.
But not his ways!!!
Every Filipino family had their own version of adobo but this is totally nutss
Yeah 😂 the parsley and lemon tho…
he should have said, "my own version" of adobo instead of traditional adobo.
hehe true. At some point, you gotta say, "wtf is that?" 😅
Families and even regions of the Philipppines have derivations of classic adobo, but they always held true to the actual preparation and cooking of the meat, served in the dish. The Food Network's version was a travesty.
Adobe should be 3 head of garlic and and big head of onion
I said in my comment in Uncle Roger's channel about this video... 3 words, NOT EVEN CLOSE. My take was he said "traditional", and this is not even traditional. It was like a knife twisting in every Filipinos' heart on the comment. RIP that adobo.
🥲🫣🤣
😂😂😂
🤣😂😅
Exatcly. That was his mistake, he should've said "Filipino Adobo inspired" or " my own version of Filipino adobo" instead of saying traditional adobo.
Hindi yun adobo abodo yun eh
I love listening to the guy in orange shirt. His accent is GOLD!!! I love listening to you to, Nelly. Love your accent, it's adorable.
so much fun 🙌🏼
Uncle Rogers is correct, food network sucks they don't know how to cook adobo. Nice to see you Nelly smile hate when you cry. Stay safe Nelly.
I enjoyed watching your reaction vlogs Nelly your enthusiasm never runs out hehe, Yah any foreigners can try their own version of adobo, just to make it taste according to their preference. Uncle Roger is hilarious and straightforward with his reactions, love it!
Thank you so much 😁
If my grandma saw that on television, she'll probably throw a broom and slippers in the tv.
He said "Traditional Adobo" but didn't used proper ingredients. Some part of the Philippines who love spicy maybe in Central and South part of Luzon idk in Visayas and Mindanao.
Bicol Region
Here in cebu our chili pepper is called siling yawa meaning demon chili the spicy is x5 hotter than regular pepper
Wow! Uncle Roger knows how to cook the traditional adobo...I'm a Filipino so I know his speaks the truth. And he seems to know the difference in taste putting up some other stuffs. Salute to uncle Roger, you made me smile!
Uncle Roger don't know how to cook our adobo in our place we cook two type of adobo 1. With soy sauce the 2. Without soy sauce especially if you don't have a refrigerator or they call it a fridge
what the are you talking about. maybe you dont grow up in our country
@@nestordecastro7621 pinag sasabi mo? adobo na walang toyo. anga anga ka pala eh pag ang luto ay walang suka at toyo di yun maging adobo
Kami walang suka, pero merong toyo at maraming garlic, samin ang version ng adobo tawag humba! Patis lang at optional ang suka, pero kalimitan walang suka talaga!
Two of my favorites... Nelly and Uncle Roger in one video. Loved your reaction to this adobo attempt.
it's fun to watch reaction videos. and I agree with him about cooking adobo, it is supposed to be more on vinegar and garlic than onions. because traditional Adobo tastes and smells vinegary and garlicky when it's cooked. when we say traditional you should cook it right or exacted ingredients of Adobo. what they did in the food network was a fusion of the western style of adobo. well actually we Filipino love to eat spicy food but some aren't. that's why many of Us love to eat Bicol Express, Bopis, Dynamite, and Korean foods.
And to think that Zakarian is an Iron Chef. My father loves cooking and can cook both Tagalog and Ilocano dishes. I can honestly say, I have never seen an adobo recipe like that. My father would have said this dish is bastos.
This demo of Filipino Adobo is so, so far from the traditional and/or regional one !!!
My dad is from Bicol n they hv Adobo w lots of garlic (say 1 head), vinegar n coconut milk (gata/ 2nd squeeze then kakang gata/ 1st squeeze), salt n whole peppercorn.
There is NO onion -
There is NO peppers 🌶️ Habanero -
There is NO parsley
as garnish topping -
There is NO lemon 🍋 wedge on the side -
This is one Dish that Food Network really messed 😳🫣 up !!!
I can’t even call it Fusion of the dish 😮
U need to get several Filipino cookbooks n get it right next time🤨🥴😬
Spicy is optionak in the philippines. Some like it, some don't. That's why chillies are always on the side with the condiments, just add if you want it hot!
You’re right there man! Traditional adobo has no onions but lots of garlic. But then every region in the Philippines has their own version of adobo whether pork or chicken, that some of them uses onion as well as garlic. In some part of the Philippines they uses anato extract instead of soy sauce, some would use fish sauce (patis) instaed of soy sauce! And that my friend is what we call “ADOBONG PUTI”, which measns, white adobo. So you can be really fancy in making adobo. But as i said, the traditional adobo seasoning calls for only, garlic, soy sauce, coconut vinegar, whole peppercorn and bay leaves.
What? No! Adobo originally didnt have soy sauce that's why it has a variation called adobong puti, fish sauce is optional and you only add about 1-2 table spoon and is never meant to replace soy sauce. Fish sauce is extremely salty.
Normally in traditional adobo you use 1/3-1/2 cups of soy sauce and in
adobong puti 1-2 table spoon fish sauce (optional)
So as you can see fish sauce can never be a substitue for soy sauce and is not required for adobong puti.
Gaano karami ba iluluto mo, dami patis e..
Stay safe Nelly. Stay happy. God bless.
Keep smiling Nelly. There is always a light at the end of the tunnel.
I see this adobo has no vinegar for the first time😆 the main ingredients for filipino adobo are soy sauce, vinegar, garlic, laurel leaves, peppercorn optional for brown sugar.. we do not marinate the meat just simmer until less water content..
I was reacting the same way, the same time as you while watching! Hahahaha! So nice and you have to agree with Uncle Roger at certain points....hahaha! Nice video! Can't wait for your next one!
Looks like the "deglazing" part got you. And it also got me i was wheezing XD im going to use that whenever im out and about now.
OMG!!! Nelly this is so funny!!! i laugh a lot!!! my God Adobo with onions and parsley!!!!
When you said "Filipinos don't eat spicy", it really depends what regional delicacy you're eating. For example, Bicolano food are generally spicy.
I for one, chew on chili when eating. Depending on the food, of course.
If they mean Filipino cuisine, they are partly correct because Filipino cuisine is generally not spicy, if we want them to be spicy, we make our sawsawan spicy. But saying Filipinos don't like or don't eat spicy food is wrong.
like what he said if you want to make it spicy... use Filipino spiciest like Labuyo or Red chillies..
But Filipinos wouldn't use Haberneros to spice their food.
@@marvinsulzer8258 yup at the past and as traditional cooking..
But foreign spices was very common in Philippines now a days...
intindihin mo sinabi nya buka ka ng buka dimo naman naintindihan sinabi nya. read between the lines
A new video from this channel. YES! 😁
Nelly, thank you for sharing Uncle Roger, he is tooooo funny, love it!
Love and enjoy watching you my beautiful idol Nel and never a dull moment. Stay humble strong safe and healthy. God bless always. Watching from San Diego Ca USA 🇺🇸🙏😘❤️
I freakin' love Nelly's reaction... great job
Hi ate Nelly, happy to see you still living in the Philippines. Ingat kayo sa travels po.
My fav adobo is the one that’s a bit sweet like how my grandma cooked it. Take care always Nelly. 💖
How are you Ms Nelly its good to see you vlogging and happy again, inpray and hope you find the right Pilipino guy who will love you and support you unconditionally❤️💐 You deserves all the good things in life Madam
I look cooking, and I also love cooking Filipino dishes with a twist. That is art. And yes, I also add parsley to adobo sometimes or whatever veggies I could find available.
very funnyI love it.Watching from Canada
Let me share. Just recently, I added some dried basil into my adobo and believe me it tastes so good. You've got to try it.
Hi nelly be happy as always😊😊😊❤
Thank you 🙏 Nelly ...
love it nelly
adobo without vinegar is not adobo
What ever I miss your vlog Nelly
I remember that video of adobo in Miami. I think that was the first MIH vlog I watched. When you had some friends over and ate outside.
Glad to see you again Nelly. I missed this channel. Keep it going. 💯
love your channel
The reason why traditional adobo don't have onions is to store it longer because not all Filipinos specially in the provinces have refrigerator. My grandparents store adobo in a stone or clay jar for months. But they have different recipe for that adobo.
thats the southern style adobo with local Sibujing sakurab herbs and some with Ginger. and Garlic is packed. it can be preserved for many days in a jar, even ants and bugs dont go near it. the vinegar and spices preserves it.
We cook adobo without soy sauce and union since we don't have refrigerator then we put in the glass jar it's good for a month
in our province we just put onion in pork adodo... but in chicken adobo.. garlic only...
That was just one of the funniest "What's Up Philippines". Enjoyed watching with you🤣
I have to laugh so hard
Adobo with lemon and Parsley my goodness😅😅
Uncle roger is too straightforward. I love when he says parsley on adobo wtf. 😂😂😂
that parsley in adobo cracks me up .. 😄😄😄😄😄
laughing so hard with the lemon and parsley 🤣🤣🤣 hays
ICH LIEBE DICH NELLY AUCH WENN DU JETZT ALLEIN DEIN DING MACHST ! ICH WÜNSCHE DIR VIEL ERFOLG!!!
The adobo I like should have that thick and sticky sauce. So I boil the hell out of the water until it's reduced to almost nothing LOL. No parsley, onions are acceptable, loads of garlic, more bay leaves, and regular soy sauce.
I do adobo Bicolano style as well where you use lots of salt instead of soy sauce. Also, I put the vinegar last when it's almost done. Doing this will give you more tender meat since vinegar has this effect on raw meat which makes it a bit hard when cooked.
God bless you always Nelly 🙏 ❤️ 💖 ♥️
hi nelly! miss you!
its nelly... automatically subscribed! :D
really enjoying this nelly.. keep it up!!! 😊
Ur a good reactor nelly.. pls do more reaction video..
Hahaha 🤣 I can’t imagine my mom’s face if i will serve her this recipe 😅
Hi Nelly!
Hi pretty Nelly. We love you!!
It was funny kinda naughty when Uncle Roger suddenly straightened his English saying "sorry children" 🤣🤣🤣🤣🤣
Love you nelly.
What!!! Parsley and lemon??😀!! Nice vids..!!
The most important ingredient for an adobo is soy sauce and vinegar (of course plus meat) The balance with this two just makes the adobo really delicious. The garlic should not be added with Onion or else it will become a different Filipino dish. Same with Kalamansi/lemon, it will become a different Filipino dish.
yes balance is key!
Probably right..
@@WhatsupPhilippines he made chicken bistek tagalog ahha
Actually I appreciate that he try Filipino popular food.i love adobo,I'm from central Luzon mix with ilocano and Tagalog but I like the most the adobo of my father.to what I see in his adobo it's mix way of cooking western, Mediterranean and Asian👏
To think that he just cook it a few times.😂
Later he will master the real adobo, the Filipino way.
This is by far the most entertaining reaction in cooking foods lols
More of these cooking reaction vids, please :)
On it!
Nice to see you Nelly you look fresh and young. 10 years younger or more
I like Nelly better than the other channel... :) I sense sincerity watching Nelly.
I was laughing along with you. Tears in my eyes from laughing so hard. 😂
Yes Nelly, we eat Spicy...depends on what Region you are in...the more you go south, the spicier you get- specially in Mindanao
Bicol is waving
Pulutan style adobo is usually spicy too.
Hahaha deff adobo style... and watery and why put lemon last , our adobo has lemon but we mix it with soy sause hehehe... anyways his adobo is unique ...sooo good
We have parsley in the PH but we don't put it in adobo. Parsley in Shanghai rolls is great though.
My Mom always cooks Chicken Adobo or Pork adobo 😋 and also my auntie's likes to cook this 😊
The simplest Adobo is the best! My grandma only put salt when she cooked Adobo. The fat melts in the mouth and not to mention the meat is so soft. So perfect with fried rice or plain hot rice.
Thanks for sharing! ☺️
Hey Nelly, why not go back around the Philippines (Baguio is waiting for you again ... it's cooler up here .... think a little more of Austria) and cook.
That's called brown Chicken Nilaga with Parsley, Habanero and Lemon! 😆
We eat spicy depending on what region. We mostly from Mindanao, usually has chilis on our food. Foreigners are mostly just fond in the Metro MNL or Metro Cebu areas or Luzon/Visayas. Unlike, Erwan & Kyle (Becoming Filipino) they know that Philippines is not just adobo, caldereta & sisig. 😂
Should've used labuyo or other Filipino chilis tho.
filipino in zamonga del norte love spicy, our ing. there is soy souce, venigar,onion, garrlic at the same amout and also black seed papper.
I keep on laughing at this...adobo with lemon?Ha ha ha.
Nelly's gave a cute blush on the "wet" joke.
Onion is fine for me but its too much water it wouldve been fine if he added more soy sauce and not the low sodium also no parsley 🤣 i love joshua weissman take on adobo i recommend checking his recipe
he is nearly cooking filipino bistek with that amount of onion. that overrides the taste of the garlic. that is sweet.
The real traditional Adobe consists oflittle water soy sauce, vinegar, lots of garlic, pepper corn a very minimal bayleaf (optional ) Mix altogether, simmer. After it simmers down to just enough liquid, scoop that sauce to separate in a small bowl. The meat (chicken, pork or beef) shoud be fried a bit and then pour the sauce back to skillet and simmer to desired thickness.(unless you prefer the sauce like a soup). Some like it liquidy ( I don't , as for me the flavor is more flavory with its thickness than being soupy like sinigang. BTW, every now and rhen, I add up a few boiled
Plus banana flower in cebu we add this.
This vlog is very funny. 🤣😂
Hey Nelly, I suggest you include cooking in your vlog and if you can also try to reach out to other Filipino food vloggers to rate your cooking.
I'm such a terrible cook - it will turn out like the foreigners dish haha
Just give it a try Nelly ... Who knows.
Team Nelly!
for adding parsley and saying "its always seved with lemon" my Grandma would've slapped him with a "tsinelas" for calling this Adobo.😅😂🤣
Was so funny cooking Adobo upside down 🤣🤣
We Cook adobo but we dont use habanero And parsley.we use more garlic in it than onions.
Imagine the adobo with vinegar added with lemon how acidulated it was...but take note, Tagalog adobo has more water in it (about 300% more of the Visayan adobo version).
I laughed so much!
Uncle Roger adobe one bite on the way to the hospital 🤣🤣🤣
I made adobo once or twice with basil because we I didn't have any bay leaves. But onion I would feel like I'm eating beef steak at that point. But my son and I love our adobo soupy as he would say hehe. 😁
yum! 😋
Probably it's a "fusion" dish wherein they introduced it as traditional... rice is life for us Filipinos that's why we love our dish flavorful...thanks Uncle Roger!
Ahahahah,..new version,. Sinigang na adobo, adobong nilaga🤣
By the way we eat spicy food, try the siling kulikot, tiny but it’s a bomb.
So it's so an adobo soup? So watery! Haiyaaaaaa!
Oh my goshI am cracking up 🤣
Classic adobo is just a garlic ,Black pepper,soy sauce, vinegar, and not too watery.. but my favorite is the dry adobo, maybe you can leave a little sauce, that would be fine but not watery .. ✌️✌️✌️
Gorgeous Nelly😍
I've watched Uncle Roger's video the first time it went online, he's spot on, on his reaction.
so funny, right? 🤣
One way of cooking adobo is to put everything at one time onion garlic chicken or can be with pork den soysauce pepper little cooking oil can put peeled potato. After you think the meat is already xooked den put some vinegar or lemon but once you put the lemon or vinegar dont still it.. wait for a certain time till the lemon and vinegar cooked. Add some salt or margarine then after cooked it is ready to serve. Not the one i saw to rhis video
Okey, I'm not an Adobo expert but Parsley, lemon, and Habanero, it's a no no! Onions maybe. I cook my adobo now with onions.