your inquiry of how other countries done their ingredients or food that's not originally to that country, can be easily answered by the example of the Philippines, we like our foods to Philippinized😂😂 from, spaghetti to pizza to catsup and everything that captures the Filipino's curiosity and interests. even outside the food circle from, Filipino jeepneys, Filipino malls, Filipino basketball, etc😂
Nice try but still not the proper way to cook adobo. Soy sauce comes last not in the beginning. Another version, Adobong Puti (white adobo) no soy sauce
That's happened with a few things Andy has made and that's what's good about him. Unlike arrogant chefs, he can admit to his mistakes and goes back to correct the problems.
I think it's a matter of respect. He wanted to make this dish _right_ so that any Filipino watching would nod their head and say "That's how my lola does it".
Something rarely touched on by anyone doing Filipino food: we typically use red onions. Not shallots. White onions exist here, yeah, but that's not what you use for flavor.
@@DaemonKeidowe do have dishes that use white onions, the main two are bistek (beef simmered in white onions, calamansi, and soy sauce) and the iconic sisig
@@DaemonKeido I rarely cook myself, so take my answer with a grain of msg, but Red onions i believe are just more common/cheap, which would be the easiest answer. Aside from that, I'm going to assume that if you don't want as strong a flavor you use white onions. That, and/or i think if you want more onions in the dish but not have that strong a flavor, you use the white ones. Lots of assumptions and i thinks and thats how i remembers, but hey, i gave a heads up. If there's any other filipino IN the philippines here who cooks on the every day who thinks my answer's a little fucky wucky, feel free to correct me.
@@nightangel104 Thanks to you and everyone who answered my question! I have yet to experience Filipino food in any way that I am aware of but ever since COVID I have been addicted to watching Food RUclipsrs and exploring both their own native cuisines and others through them.
The Adobo spice blend you see in the super market is actually based off of Latin American/Spanish Adobo which is often conflated with Filipino Adobo because of the name. The process of cooking Adobo preexisted the Spanish arrival in the Philippines which was written about in Spanish sources from the time. A Spanish Franciscan monk who was writing a dictionary of the Tagalog language referred to it as 'adobo de los naturales' (the adobo of the natives) which distinguishes it from Spanish Adobo. The reason why Filipino Adobo is called Adobo is simply because the process was somewhat similar to the Spanish cooking method and so that's what the Spanish called it and the name stuck.
Oh wow. So adobo was originally Filipino and it migrated to Spain and then to Mexico (both of which are made differently). I also suspect Indian vindaloo may be a derivation of adobo. After all it is from the Goan region, which was invaded by Portugal and to this day has probably the only Christian population in India.
@@kristinwright6632 not quite. The Spanish already had a dish that they called Adobo when they first arrived in the Philippines. That dish inspired Latin American adobo. Filipino adobo is called 'adobo' because of how similar the Spanish thought it was to their dish. Filipino and Spanish/Latin American adobo were invented independently of each other.
@@SABONG07 What source do you have for the assertion that 'adobo de los naturales' refers to a dish called adobado? Is that a different name for adobo in one of the many languages of the Philippines? I also fail to see the relevance of your mentioning of chickens being native to SE Asia. By the time of the Spanish 'discovery' of the Philippines, chickens had already spread across Eurasia.
I grew up in a town in SE Alaska that has a large Filipino community, and i grew up eating this and learning to make it at friends' houses. The true secret to the bombest adobo ever is cane vinegar and to finish it off with a good size dollop of banana ketchup in the sauce. I also use brown sugar instead of white sugar.
The funniest part about the Food Network adobo was when Nephew Suit Guy took out the habanero and the two people at the back were going "ooooh" while getting ignored
I think Food Network instructs their audiences to cheer for certain things. I remember on "Emeril Live", the audience would start cheering any time he mentioned garlic.
Basically Filipino adobo has to have the basics of vinegar, garlic, and bay leaf. The optional ingredients are boiled eggs, soy, coconut milk or Atsuete oil depending on where you get the recipe from. Also, I live in Vietnam and when I can’t get the same ingredients as in the Philippines, I often make substitute of what I can get or whats in my fridge. For example, I made kare kare with mushrooms, firm tofu, spinach, eggplant, and zucchini instead of eggplant, ox tail, bok choi, and snake beans.
My cousin is an NYFD paramedic (Believe he may have recently retired) and he married a lovely lady from the Philippines, who indeed is a nurse, and whose mom and dad who still live in the Philippines but came to visit, cook like it is the food of the GODS, and were just really really nice!
@@anamarieph8597 OH yes, he was hugely popular and she pulled him in :) GOOD choice. Nice lady. They are married now like omg over 21 years and have a gorgeous daughter.
You really need to try coconut wine, it's a coconut vinegar before it oxidizes. If those were the food of the Gods for you then it would be a nectar of the Gods. It's undeniably the sweetest drink I ever tasted.
19:39 A few examples of that that were created fairly recently (mid-20th century) would be Budae Jjigae (Korean army base stew) and Filipino sweet-style spaghetti (easily found at any Jollibee branch). Spam and American cheese was incorporated into a variant of traditional Korean stew during the Korean War. Budae Jjigae's one of the best examples of *good* "fusion cuisine" dishes (most are garbage imho). Ketchup was introduced to the Philippines after the US occupied it in 1898, and used to make a local variation of American-style spaghetti. That ketchup was later modified to use local bananas instead of tomatoes during WW2 (war-time tomato shortage), hence the birth of banana ketchup: a slightly sweeter, less tart version of ketchup. Edit: iirc, a local Filipino ice cream brand (Selecta) made ice cream out of carabao (water buffalo) milk instead of regular cow's milk. There're a lot more water buffalos in the PH than dairy cows (dairy cows don't do well in the tropics I guess), and the milk from a water buffalo has a higher fat content than regular cow's milk, making that particular brand's ice cream products a lot creamier than ordinary ice cream.
When I lived in Korea it was just me and my housekeeper one day and neither of us felt like cooking (a cold rainy day) so we ordered a delivery of Chinese food. I knew the difference between Chinese Chinese food and the Americanized version but it was interesting to see Koreanized Chinese food.
I was stationed in Panmunjom back in the early 90's and Budae-Jjigae became a firm favorite of mine. Served with a guy from Guam and he introduced me to some great dishes from there as well. In every culture it always seems that some of the most flavorful and beloved dishes are the simplest. KISS (Keep It Simple Stupid) always works best.
in my hometown we don't even marinate it, just saute the pork in garlic, onion and ginger, add soy sauce, vinegar, bay leaves, pepper and sugar(optional) 😅 my favorite version of adobo is chicken liver and gizzard adobo 🤭
Growing up in Quezon City, I learned how to cook adobo from my Mom and she never sauteed or marinated it, she just braised it with lots of garlic, no onion (it tends to dilute the strength of the garlic), with 4 to 5 pcs of bay leaf/kilo meat, with skin on, peppercorn, vinegar and dark soy sauce. Over the years I noticed that braising it in a kawali instead of a deep kaserola spells the difference between getting a braised meat result instead of a boiled meat result. Another important aspect of adobo is to make a good balance of the sour (vinegar), salty (soy sauce) and the sweet (combination of the vinegar and soy), which can only come from experience or be a hit or miss thing (we don't like adding sugar in our dishes to make it sweet, we prefer that the sweetness be organic).
Being serious for a moment, I _think_ that one of the provisions in the treaties between the US and the Philippines was expeditated immigration to the US.
it is lol! For me my maternal grandparent came to the US via by joining the Navy. That's why you will also find lot's of Filipinos near Naval bases like Mira Mesa(before it became a marine base)
@@kizzerlint4365 NAS Oceana in Virginia Beach, too. Same for Naval Station Norfolk. I had ready access to homemade lumpia via my coworkers at several different jobs. And now I want homemade lumpia. Not as easy to get where I'm at these days.
4 people I know in my small town have brides from the Philippines. these 4 guys only know of each other and that's it. All of thier brides are related by blood
As somebody who grew up and was passioned to learn how to cook from the GOOD era of Food Network. ( Shout out Alton Brown) This video shows exactly what is wrong with, and how bad the Food Network has become a gimmick, not a source of Information.
Oh man this stuff is so good. My step mom was half Filipina and she made this all the time. The only issue is that everybody assumes you mean a more Spanish style like you'd get in Mexico and while that's really good, it's not a regional variant but an entirely different dish altogether
^ This. So many people assume Filipino adobo is a variant or a descendant of Mexican adobo, when they're really nothing alike.The only thing they have in common is maybe that Mexican adobo also uses (a minuscule amount of) vinegar and garlic. Mexican adobo is not even a dish, it's a separately-prepared sauce that you can add. Spanish adobo is similarly just a dry spice mix, that you can use to make dishes with. "Adobo" just means marinade, hence why it got applied to very different things.
Andy cook’s adobo pork is very simple and most people can do it as most of the ingredients are already accessible to most people in North America. Granted coconut vinegar may not be accessible but I’ve seen Filipinos use regular vinegar as a substitute.
filipino here, we use regular vinegar as the main character, not a substitute. Any vinegar will do but some will taste weird like rice or balsamic. Camel and Silver Swan white vinegar is good enough.
our native vinegar is from the coconut sap. vinegar from cane is what is usually sold in the supermarkets. coconut vinegar is best as it has a really strong taste.
coconut vinegar is mostly made from coconut water (that liquid inside the coconut fruit that Tom Hanks drinks in Cast Away to quench his thirst, very refreshing), but can also be made from the sap coming from the coconut blossom. That sap can be turned into sugar, vinegar or liquor, depending on how it's processed.
This is incorrect. Filipino coconut vinegar is always made from sap, since it originates from a secondary product of traditional palm wine production (which also uses sap). Coconut water is less effective because vinegar production requires sugar. Coconut sap is very sweet (it can be consumed fresh). Coconut water is not that sweet, and AFAIK is only used very rarely.
We like our adobo well reduced with little to no sauce (Pina-uga: Made Dry) at our home, especially pork adobo, for 1 reason: Adobo Rice. What you do is make sure you're not using a non-stick pan. Once the adobo is cooked the frond left behind is scraped with a wooden spoon and mixed with left over rice. Viola Adobo Rice better than Jollibee's which funnily enough isn't served in the Philippine chain of stores, odd that.
I grew up in a very Filipino neighborhood in Hawaii, so I’ve had and made my share of adobe. The recipe does NOT call for hot peppers. They use peppercorn or ground black pepper. Uncle Roger mentions that in his reaction. You can always add chilies to your dipping sauce. Like most other Asian dishes. You don’t need to add soy sauce either. The main ingredients of the marinade are vinegar, sugar, and peppercorns. Everything else you add to the dish is your own personal taste. And boil off the excess water. The water is added to tenderize the meat. Sauce-like is ok, but soupy is not. I don’t like oily water poured on my rice. I’m not a chef or expert. But I CAN follow instructions.
@@sprikitik9719 I wrote bay leaf, but when I tried to go back to correct some spelling errors, it must have gotten deleted in the process. Combination of using voice dictation, bad eyesight, fat thumbs, and arthritis in my right hand. I always have trouble moving the cursor around without highlighting entire phrases which won’t cancel itself without deleting chunks of text. Getting old really sucks sometimes.
As a Filipino living in the Philippines all my life...I tell you we don't gatekeep adobo...you can cook adobo the way you want...as long as it tastes good...
Usually basta may maalat saka pampaasim. Adobo has a lot of varieties, may adobong puti nga rin e, it has the absence of toyo (soy sauce) as far as I can remember.
Not all but a lot of pinoys are purist like "hindi ganyang magluto ng adobo yada yada yada" acting like their recipes are the ultimate 😂 fuck that. As long as malinamnam ang ulam just do it
For Frenchie’s curiosity about a culture having a similar but different recipe look up some Filipino spaghetti. The principals are similar to a bolognese but with different ingredients since cows aren’t common there.
I’m Filipino and I use onion in my adobo. I don’t put sugar so I get the sweetness from onion. My mom, however, add chicken liver and mash it to go with the sauce; I was anemic as a child so this is her way to make me eat liver. Thanks for featuring our all time comfort food adobo. Yummy!!!
Chicken liver adobo is genuinely my favorite adobo. The sweet and saltiness of the broth mixes so well with the slight bitter and hardy taste of chicken liver. So good man I could eat that all day.
when i was in culinary school (dropped out the technical college i went to had the most soulless bastards running their culinary arts unit) and holy shit the chefs there LOVED food network and jamie oliver. considering how many times theyd get mad at people for cooking food that didnt have a "broad spectrum appeal" a lot is now adding up
Andy did a great job on the adobo. Adobo from the northern Philippines (Illocos Norte) typically doesn't use sugar. I suggest you watch Foodland supermarket's (Hawaii) Chef Keoni, cook it. "foodland pork adobo" is the link. Also much less cooking time, firewood don't come cheap, Norte has a drier climate than say around Manilla. Jeffry doesn't have a clue. And you gotta have whole peppercorns. Hes obviously never had "authentic" adobo. i'm not Philippino, but my partner is.
most households use 2-3 cloves of garlic per 500 grams of protein (pork or chicken), some don't sear the meat (I believe sear is the way to go) commonly we don't marinade the meat, because when you cook adobo most of the time you just want something quick with few ingredients most households add potatoes and boiled eggs to extend the amount you could feed (like 5-6 children and 3-4 adults) , some even add water to make it a bit soupy (because we broke mfers) we don't use different types of soy sauce commonly btw, bayleaf also optional
The country has 1700+ islands including the West Philippine Sea and we have 2000+ ways of the adobo method from meat to vegetables. But the most traditional (or stripped down version) would involve a few ingredients like lard, probably an earthware like "palayok", rocksalt/seassalt, peppercorns, laurel and garlic(as many garlic as you want) then cooked in slow to medium heat for 3 hours. Thank you for featuring this method of cooking.
You guys should check out Andys video from yesterday. He made steaks, fries, and a few steak sauces, including a French one that uses what I imagine to be a Frenchie approved amount of butter. Id also be curious to see what you think of the cook temperatures that he gives for steak doneness as they are somewhat different from the ones Ive heard before. Also, thanks as always for putting out fantastic videos. Im always entertained and Ive also learned so mich cooking knowledge and skills because of the channel. You guys rule.
I really like this format with a reaction to a great recipe video and a reaction to a bad recipe video. I love the compare/contrast of what a good version of the dish should be vs. a poorly executed version of the dish. The only thing I would do differently is flip the video presentation. I would react to the bad version first, then react to the good version. Use the bad version as a teaser (and for kicks ‘n’ giggles), then end on a high note with the good version. Can’t get enough of these reaction videos.
As a Filipino we dont remove the skin. Traditional Adobo consist only four ingredients, Garlic, Soy Sauce, Pepper and Vinegar.I some parts of the Philippines they have different style in cooking adobo.
The Phillipines are 115,000 squared miles. France is 248,000. It's just that for the Phillipines, the total area is spread out over 10,000 islands. It's not a small country like Belgium or the Netherlands, though.
While Geoffrey Zakarian has the dial up AOL noise playing in his head because he was interrupted again, you should check out French tacos. Yes, those are real.
I don't know if it's still around, but back in 2017 I found a Mexican restaurant in Tampere, Finland. Experiencing a Finnish interpretation of Mexican cuisine was a bit surreal.
Just from what I've seen, 'screwing up dishes that use unfamiliar ingredients or ideas' is pretty universal; for example (imo) Japanese Neapolitan spaghetti. As is 'making something even better than the source'; thinking Korean wings and corndogs. But there really isn't any excuse for Zakarian messing up Filipino adobo like that. I suspect that he just didn't understand the dish and tried to force it into something more familiar to him.
Frenchy was on the ball about looking into western ingredients appearing in eastern cuisine. Bonus points if you find Kraft American Singles showing up.
I can't believe I actually saw a "bad" adobe made. The dish is so simple, anybody can do it, it's one of the dishes that nobody can fail unless they try hard to mess it up🤣🤣🤣
Did I just miss something? I didn't see him use garlic, tons of garlic and peppercorn. That's how we make it in Manila. We even top it with lightly browned garlic . And there's two kinds, white adobo(just vinegar and salt) and brown (with the soy sauce) but both need garlic and peppercorn always. Yummmmy!
The recipe of a traditional Adobo is very simple. Chicken or pork, garlic, soy sauce, venigar, brown sugar, dried banana flower or bay leaf, peppercorn and water to help tinderize the meat. Easy to cook as well. Sarap😋
Adobo today has already a different versions, with a bit of soup, with ketchup, with pineapple, and a lot more. So, what the food network did was just one of those versions. My nieces love adobo with a bit of soup, but sometimes they request the traditional one if ever we have a soup dish.
Would love to see you guys react to Back Yard Chef, he's a retired chef from Yorkshire that lives in Thailand. He has some really interesting cooking and baking techniques that cover everything from basic English puddings and meat pies to French cuisine and Asian cookery..
In Japan there is a sweet spaghetti sauce with corn on pasta. Can't forget the potato salad pizza and by the way corn is also a regular topping on pizza.
We grow up using pure coconut vinegar one of the best vinegar 👍😊 My grandmother had a convenient store we called "sari-sari store" and every morning there's a couple delivered her a container of coconut wine we called "tuba" and when afternoon comes that the tuba didn't finish to sell the rest of that my grandma transfered to tha clay jar to ferment to become vinegar. And old ppol in our town when it comes to vinegar only coconut vinegar they want to use 😊 God bless us all and stay all safe njoy eating our Adobo 😊(though every regions/province/towns has their own versions of cooking adobo.yummm 😊
in filipino we use kinchay (Chinese celery) like mussel soup garlic 4 or 5 cloves red onion 1 big piece ginger ( big slice) or just skined and pressed kinchay moringa leaves salt pepper note: you stir fry the ginger first then add the garlic and onions and diced kinchay and the mussel add water boil then cover for after 5 or 10 mins add the muringa leaves boil for few more minutes and that's it dont forget to clean the mussels firts specialy if it is fresh let it sit in water so that the mussels will spit out the dirts after 30 mins. trow the water and wash it again
Tell Frenchy that yes, Canadians do sear in our cooking. Didn't know it was so big with the french though. I thought their biggest things were eating cheese and surrendering.
yes!!!!!!!!!! thank you for having frenchy watch the good one, and the train wreak!!!! filipino adobo is one of our more simple dishes!!!! also i love jo koy!!!!
The cooking method for adobo as per region are different but one thing is a distinguishable characterestic is that none of them marinate the meat before cooking it. Marination of adobo is a western method. The old method was putting all the ingredients in a clay pot and cook it slowly in a medium heat until it is tender. They will refry it whenever they will eat it. Adobo is also a form of preservation because of the vinegar and that makes it one of the main ingredients and not the soysauce😊
Adobo in Spain is generally a marinate made with a base of paprika, vinegar and olive oil. You can add pretty much every other spice you want, but paprika is usually the main one and what gives it the characteristic red color. We dont have any dish we call adobo as they do in Philippines, but both have a shared history, iirc they influenced each other.
To the point mentioned at 19:40 with regards to foreign dishes/ingredients not available locally, I think the greatest example of this is Banana Ketchup. It was invented by Maria Orosa during the WW2, seeing that there aren't much tomatoes but an abundance of bananas. This would also lead to a substitution of tomato sauce in spaghetti, making the Filipino Style Spaghetti.
I’m half Filipino who spent A LOT of time cooking and eating Filipino food with my Filipino grandmother. I’ve never had lemon or parsley in my adobo. Ever! To be fair, I never had green onions either but thats not as far fetched as parsley. BTW I hope you review either Jaimie Oliver’s vegetarian Pad Thai or Uncle Rodger’s review of it. It’s so sad.
Every regions in the philippines have a different techniques when it comes to adobo. So there is no standard. In my region (region 4-A southern tagalog) we don't put vinegar on the marinade. We put vinegar only when the liquid is low. Also the bay leaf is perfect after you stir fry the meat. You get more aroma. We also put small sugar when you're about to finish cooking it to thicken the sauce along with chillis for small sweet & spicy savoury taste. Ginger is optional when you saute the garlic and red onions with it. Also it helps the meat taste fresh. Adobo is very versatile with Chicken, Pork, Squid (it has different method)
Coconut vinegar is when you attempted to make coconut alcohol but it went over its fermentation date, it is why we long our coconut water cause it cannot be just water but as wine/alcohol or a condiment or preservative
before the introduction of soy souce by the chinese, the orig main ingredient were sea salt and coconut vinegar. and its called white adobo. it is salty soak in its own pork fat oil. and a shelf life of 4 to 6 month without storing in a fridge
It is also very good survival food. Cooking adobo is a very good way to preserve the meat. After typhoon Odette, we didn't have power for 21 days so no refrigeration, so we made a large batch of adobo from the pork we had and later on when the local government gave out live chicken, we processed those and made adobo. It doesn't go bad so you just heat it up when you need to eat again.
You can improve the taste of your Adobe by adding onions, bell peppers& gingers . Instead of adding water try to modify the half of it using soda or pineapple juice. You can see the difference.
As a Filipino, I've always said, "there's no wrong way to cook adobo" because every household and their mothers would cook adobo differently. THIS until I saw an american cooking show cook adobo. Adobo is simple enough. There is no need to complicate it. You can even put every ingredient in a pot and wait for it to cook. Just use the right ingredients.
Im a Filipino, Coconut vinegar or the sukang tuba is the authentic and the traditional vinegar use in adobo in the Philippines.. but as the year past by many filipino use white cain vinegar instead of coconut vinegar, because cain vinegar is available in super market now a day like datu puti and silverswan..
Filipino here. Dark soysauce is a Chinese thing, not a Filipino soy sauce. We use Datu Puti vinegar and Silverswan Soysauce. And we don't measure, we do it by just watching our Lolas and Mom's cook. And my Adobo is now being enjoyed by my half American kids
Love your topic of how other country create their version of “Americanize food”. I can give you a nice example, in Thailand there is a dish called “ American Fried Rice” it seems to be our interpretation of American style food 😂. Tomato rice with raisins serve with fried chicken, hot dogs and sunny side up egg.
i'm from the philippines. we sear the meat to form a crust around the relatively small cuts of meat. the smaller the cut, the better the ratio of crunch to the chewier part of the meat. this before stewing the meat further. the version that doesn't sear comes from those who're trying to reduce the cost of preparation.
im filipino, born, raised and still living in the philippines and i dont have any problem with both recipes in this video. the one that's a trainwreck was rachel ray's, especially her garlic rice. 😂
15:42 Adobo can be a rub, a marinade or a dish. That powder thingy is a poor replacement for a real adobo. In Mexico and Central America, for example, there are delicious meat dishes like costillas adobadas o pierna de cerdo adobada, that are marinated in bitter orange (naranja agria) and a paste made with dry chiles, tomatoes and other spices (I’m explaining myself poorly, I apologize). And in the Philippines, adobo is both the marinade and the final dish itself.
Bay leaf is optional and is often added later. Whole black pepper is important. Red onion is also important. Adobo with a lot of sauce (almost soupy) is also a thing but personally not my preferred version. There's also dry adobo (sauce reduced). The wonderful thing with adobo is that its hard to mess it up and every household has their own version. In my opinion, the food network's version is decent enough.
Chinese version uses star anise and ginger instead of peppercorn and bay leaf, rice wine instead of coconut vinegar, rock sugar instead of table sugar. Before cooking, pork belly should be boiled/blanched for a few minutes and then rinsed under running water to get rid of impurities.
The authentic adobo is Pork or chicken Lots of garlic Freshly ground black pepper Vinegar Soy sauce if you like with color Salt if you like light color. Adobo is always cooked dry and oily,or with little sauce.
Love your podcasts as always. But would love to see you both do cooking videos. Maybe as suggested a deepdive into comparison of dishes from other countries
One thing many people don't realize is that adobo is NOT a dish. It's a cooking process that uses vinegar to help preserve the dish. It can use other protein sources such as fish and even beef. There are also so many versions of adobo that you can use any ingredients you want and just claim that "it's your own recipe for adobo" and nobody will say you're wrong. There's a version of adobo where you render the fat out and you're left with toasted, flaky pork that's perfect for making Filipino fried rice. You can think of chicken adobo as a less refined version of coq au vin, or beef or pork adobo as a crude bourguignon.
Not if you're filipino and speak the native language. "Adobo" is a dish, whatever protein you use. To refer to the cooking process, you add prefixes and suffiixes to it depending on the usage, "inadobo", "i-adobo", "adobohin"
@@fr0stbound Uhm, no. Nancy Reyes-Lumen, the acknowledged "Adobo Queen" of the Philippines, told me that adobo is the cooking process itself, not the dish. Between you and her, I would believe her. Anyway, it's just semantics. You were just trying to incite a pissing contest, which you just lost.
I'm pretty sure the Food Network guy was confusing Filipino adobo with Mexican adobo. Because they don't understand that "adobo" just means "marinade". It's like confusing pumpkin soup and chicken soup because they both have "soup" in their name. They're completely different dishes. Not even that. Mexican adobo is properly a SAUCE, prepared separately, that can be used to make dishes. While Filipino adobo is a METHOD OF COOKING that can be used with different main ingredients (even vegetables or seafood). On that theme, Spanish adobo, Caribbean adobo, and Puerto Rican adobo are even more different: they're not dishes, they're just a type of seasoning.
19:29 One reason Filipino spaghetti is sweet is that it has Banana Ketchup. Banana ketchup was invented in the Philippines during WWII due to the scarcity of tomatoes and other produce.
Banana ketchup is sold in USA Asian stores, in both sweet and spicy (hot) versions. By law, only tomato ketchup can be labeled ketchup in America, thanks to the Tomato Mafia. So the Filipino version sold in USA is labeled banana sauce. Hint: It absolutely does not taste like bananas. And it's the best ketchup there is.
Vinegar is more important than soy sauce when cooking adobo. You can use fish sauce instead of soy sauce and it still adobo but without vinegar it is not adobo.
Don't worry too much we cook adobo in different ways as long as the meat is tender with savory taste .balanced soy vinegar pepper and garlic taste . Some makes it with too much sauce some dry and oily I like it saucy oily thick sauce
Adobo is delicious. I usually don’t like sour flavours but the mix of flavours in adobo is great. It’s easy to cook, reasonable ingredients, and very forgiving on timings and proportion. My favourite is chicken with sprite. I know it sounds dumb, but it’s amazing.
U will never understand the Indian food unless and until i taste it while visiting in india so first i"ll welcome both of you, enjoy,feel & take experience here .....each and every corner of india having versatile nd unique taste and flavours ....❤❤❤❤
In Oregon we have myrtle leaves .. like giant trees of them. Which are Bay Laurel AKA .. It's so great to just go out to pick some but friends.. a fresh bay leaf is about 5x as powerful as the dried stuff you get in the spice store.
Peruvian cuisine might be something to look into for interesting immigrant foods. They have a large Chinese and Japanese who added cooking methods and adapted ingredients to the already multicultural culinary tradition. They also have Rocoto Peppers which are black seeded and come from a different species than the varieties common in the states. There's an international grocery that sells them in my city. Tasty, but damn potent.
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I used to work for the CEO of SBN. Quit after a month
React to Uncle Roger and Jamie Oliver PadThai. It is stuff of legends.
your inquiry of how other countries done their ingredients or food that's not originally to that country, can be easily answered by the example of the Philippines, we like our foods to Philippinized😂😂 from, spaghetti to pizza to catsup and everything that captures the Filipino's curiosity and interests. even outside the food circle from, Filipino jeepneys, Filipino malls, Filipino basketball, etc😂
Nice try but still not the proper way to cook adobo. Soy sauce comes last not in the beginning. Another version, Adobong Puti (white adobo) no soy sauce
❤😂ang sarap 😍 ng adobo 😊❤ng Pinas 😊😂❤and enjoy every one 💖 😊 eating 😋 it 😊makes me hungry 😋 it's nice 😋 cooking big pots ❤🎉❤😂
Love the fact that Andy's first attempt at Adobo got roasted and he came back after a trip to the Philippines with this stunning dish
That's happened with a few things Andy has made and that's what's good about him. Unlike arrogant chefs, he can admit to his mistakes and goes back to correct the problems.
Failure is the mother of success. When you realise the mistake, learn from it to become better 😊
I also really enjoyed his collab with Abi aka lumpiaqueen, especially since they made sinigang, which is imo super underrated and one of my favorites
Character arc
and the good thing about that is that Andy is open to the criticism and improved it.. can't deny that his first attempt already is 🔥🔥🔥😊😊😁
Andy even doing a redo even if it just a matter of skin on the pork. Truly a dedication
I think it's a matter of respect. He wanted to make this dish _right_ so that any Filipino watching would nod their head and say "That's how my lola does it".
he do he's research
I'm Filipino. So thanks so much for your respect and recognition of what's authentic in Filipino cuisine. You're very much appreciated. 🙏
Something rarely touched on by anyone doing Filipino food: we typically use red onions. Not shallots. White onions exist here, yeah, but that's not what you use for flavor.
Out of curiosity, what DO you use white onions for in your cuisine? I'm assuming it still has a place on the plate.
@DaemonKeido there mostly used as toppings from what i've seen.. I've also seen some of their rings being put into some local burgers here.
@@DaemonKeidowe do have dishes that use white onions, the main two are bistek (beef simmered in white onions, calamansi, and soy sauce) and the iconic sisig
@@DaemonKeido I rarely cook myself, so take my answer with a grain of msg, but
Red onions i believe are just more common/cheap, which would be the easiest answer. Aside from that, I'm going to assume that if you don't want as strong a flavor you use white onions. That, and/or i think if you want more onions in the dish but not have that strong a flavor, you use the white ones.
Lots of assumptions and i thinks and thats how i remembers, but hey, i gave a heads up.
If there's any other filipino IN the philippines here who cooks on the every day who thinks my answer's a little fucky wucky, feel free to correct me.
@@nightangel104 Thanks to you and everyone who answered my question! I have yet to experience Filipino food in any way that I am aware of but ever since COVID I have been addicted to watching Food RUclipsrs and exploring both their own native cuisines and others through them.
The Adobo spice blend you see in the super market is actually based off of Latin American/Spanish Adobo which is often conflated with Filipino Adobo because of the name. The process of cooking Adobo preexisted the Spanish arrival in the Philippines which was written about in Spanish sources from the time. A Spanish Franciscan monk who was writing a dictionary of the Tagalog language referred to it as 'adobo de los naturales' (the adobo of the natives) which distinguishes it from Spanish Adobo. The reason why Filipino Adobo is called Adobo is simply because the process was somewhat similar to the Spanish cooking method and so that's what the Spanish called it and the name stuck.
Oh wow. So adobo was originally Filipino and it migrated to Spain and then to Mexico (both of which are made differently). I also suspect Indian vindaloo may be a derivation of adobo. After all it is from the Goan region, which was invaded by Portugal and to this day has probably the only Christian population in India.
@@kristinwright6632 not quite. The Spanish already had a dish that they called Adobo when they first arrived in the Philippines. That dish inspired Latin American adobo. Filipino adobo is called 'adobo' because of how similar the Spanish thought it was to their dish. Filipino and Spanish/Latin American adobo were invented independently of each other.
@@karateman302 Interesting. Thanks!
Spanish called tha adobado .... Not adobo@@karateman302
Always remember... Chicken is NATIVE in ASEAN 😂😂😂😂
@@SABONG07 What source do you have for the assertion that 'adobo de los naturales' refers to a dish called adobado? Is that a different name for adobo in one of the many languages of the Philippines?
I also fail to see the relevance of your mentioning of chickens being native to SE Asia. By the time of the Spanish 'discovery' of the Philippines, chickens had already spread across Eurasia.
I got a jamie Oliver advert after you said the enemy of flavour is jamie oliver
😂
that´s some "speak of the devil and he shall appear" stuff🤣
😂
😂
Imagine if Jaime Oliver made adobo, I would literally explode if he ever messed it up
I grew up in a town in SE Alaska that has a large Filipino community, and i grew up eating this and learning to make it at friends' houses. The true secret to the bombest adobo ever is cane vinegar and to finish it off with a good size dollop of banana ketchup in the sauce. I also use brown sugar instead of white sugar.
True. Brown sugar giving that amount of sweet/syrupy goodness to dishes with these kind of sauces.
@@fightme4136 yes in the Philippines in my region we use brown sugar to color.
The funniest part about the Food Network adobo was when Nephew Suit Guy took out the habanero and the two people at the back were going "ooooh" while getting ignored
I think Food Network instructs their audiences to cheer for certain things. I remember on "Emeril Live", the audience would start cheering any time he mentioned garlic.
@@lmpeters Garlic is like the most overused ingredient ever lol. What's to cheer about?
@@mikhailhutchcraft7711 I don't think garlic was quite as overused back then.
@@lmpeters really? Lol
@@lmpeters they used too little garlic here, though. and as far as i remember, for adobo, you saute ze garleec first.
Basically Filipino adobo has to have the basics of vinegar, garlic, and bay leaf. The optional ingredients are boiled eggs, soy, coconut milk or Atsuete oil depending on where you get the recipe from.
Also, I live in Vietnam and when I can’t get the same ingredients as in the Philippines, I often make substitute of what I can get or whats in my fridge. For example, I made kare kare with mushrooms, firm tofu, spinach, eggplant, and zucchini instead of eggplant, ox tail, bok choi, and snake beans.
boiled eggs?
Soy sauce vinegar garlic little bayleaf .Boiled eggs on the side is optional.
Yes boiled egg
yes boiled eggs
I've found Thit Kho is really close to adobo except more sweet and less vinegar tasting.
My cousin is an NYFD paramedic (Believe he may have recently retired) and he married a lovely lady from the Philippines, who indeed is a nurse, and whose mom and dad who still live in the Philippines but came to visit, cook like it is the food of the GODS, and were just really really nice!
We Filipinas know how to love 'em. Haha
@@anamarieph8597 OH yes, he was hugely popular and she pulled him in :) GOOD choice. Nice lady. They are married now like omg over 21 years and have a gorgeous daughter.
You really need to try coconut wine, it's a coconut vinegar before it oxidizes. If those were the food of the Gods for you then it would be a nectar of the Gods. It's undeniably the sweetest drink I ever tasted.
@@kimitohanahala8674 That sounds just lovely!
Coconut vinegar is used frequently here in south of india(kerala) in stuff like pickles and other food.
I learned Adobo from my filipino gran pa! He is a WWII vet! , thats how I learned!
19:39 A few examples of that that were created fairly recently (mid-20th century) would be Budae Jjigae (Korean army base stew) and Filipino sweet-style spaghetti (easily found at any Jollibee branch).
Spam and American cheese was incorporated into a variant of traditional Korean stew during the Korean War. Budae Jjigae's one of the best examples of *good* "fusion cuisine" dishes (most are garbage imho).
Ketchup was introduced to the Philippines after the US occupied it in 1898, and used to make a local variation of American-style spaghetti. That ketchup was later modified to use local bananas instead of tomatoes during WW2 (war-time tomato shortage), hence the birth of banana ketchup: a slightly sweeter, less tart version of ketchup.
Edit: iirc, a local Filipino ice cream brand (Selecta) made ice cream out of carabao (water buffalo) milk instead of regular cow's milk. There're a lot more water buffalos in the PH than dairy cows (dairy cows don't do well in the tropics I guess), and the milk from a water buffalo has a higher fat content than regular cow's milk, making that particular brand's ice cream products a lot creamier than ordinary ice cream.
When I lived in Korea it was just me and my housekeeper one day and neither of us felt like cooking (a cold rainy day) so we ordered a delivery of Chinese food. I knew the difference between Chinese Chinese food and the Americanized version but it was interesting to see Koreanized Chinese food.
I was stationed in Panmunjom back in the early 90's and Budae-Jjigae became a firm favorite of mine. Served with a guy from Guam and he introduced me to some great dishes from there as well. In every culture it always seems that some of the most flavorful and beloved dishes are the simplest. KISS (Keep It Simple Stupid) always works best.
isn't ketchup originally from Indonesia, or am I mistaken?
@@mikhailhutchcraft7711 The word's roots are Cantonese iirc, but the condiment isn't.
@@alcor4670 ok
in my hometown we don't even marinate it, just saute the pork in garlic, onion and ginger, add soy sauce, vinegar, bay leaves, pepper and sugar(optional) 😅 my favorite version of adobo is chicken liver and gizzard adobo 🤭
Growing up in Quezon City, I learned how to cook adobo from my Mom and she never sauteed or marinated it, she just braised it with lots of garlic, no onion (it tends to dilute the strength of the garlic), with 4 to 5 pcs of bay leaf/kilo meat, with skin on, peppercorn, vinegar and dark soy sauce. Over the years I noticed that braising it in a kawali instead of a deep kaserola spells the difference between getting a braised meat result instead of a boiled meat result. Another important aspect of adobo is to make a good balance of the sour (vinegar), salty (soy sauce) and the sweet (combination of the vinegar and soy), which can only come from experience or be a hit or miss thing (we don't like adding sugar in our dishes to make it sweet, we prefer that the sweetness be organic).
“Filipinos are everywhere”
Yes. Yes we are and it’s freaking weird lol
Lol
Being serious for a moment, I _think_ that one of the provisions in the treaties between the US and the Philippines was expeditated immigration to the US.
it is lol! For me my maternal grandparent came to the US via by joining the Navy. That's why you will also find lot's of Filipinos near Naval bases like Mira Mesa(before it became a marine base)
@@kizzerlint4365 NAS Oceana in Virginia Beach, too. Same for Naval Station Norfolk. I had ready access to homemade lumpia via my coworkers at several different jobs.
And now I want homemade lumpia. Not as easy to get where I'm at these days.
4 people I know in my small town have brides from the Philippines. these 4 guys only know of each other and that's it. All of thier brides are related by blood
As somebody who grew up and was passioned to learn how to cook from the GOOD era of Food Network. ( Shout out Alton Brown) This video shows exactly what is wrong with, and how bad the Food Network has become a gimmick, not a source of Information.
Oh man this stuff is so good. My step mom was half Filipina and she made this all the time. The only issue is that everybody assumes you mean a more Spanish style like you'd get in Mexico and while that's really good, it's not a regional variant but an entirely different dish altogether
^ This. So many people assume Filipino adobo is a variant or a descendant of Mexican adobo, when they're really nothing alike.The only thing they have in common is maybe that Mexican adobo also uses (a minuscule amount of) vinegar and garlic. Mexican adobo is not even a dish, it's a separately-prepared sauce that you can add. Spanish adobo is similarly just a dry spice mix, that you can use to make dishes with. "Adobo" just means marinade, hence why it got applied to very different things.
Andy cook’s adobo pork is very simple and most people can do it as most of the ingredients are already accessible to most people in North America. Granted coconut vinegar may not be accessible but I’ve seen Filipinos use regular vinegar as a substitute.
But processed vinegar is nasty, like Heinz.
filipino here, we use regular vinegar as the main character, not a substitute. Any vinegar will do but some will taste weird like rice or balsamic. Camel and Silver Swan white vinegar is good enough.
our native vinegar is from the coconut sap. vinegar from cane is what is usually sold in the supermarkets. coconut vinegar is best as it has a really strong taste.
Bro, we use regular vinegar all the time in cooking Adobo, what you all talking about 😂
@@LA.20people in provinces uses natural vinegar..
coconut vinegar is mostly made from coconut water (that liquid inside the coconut fruit that Tom Hanks drinks in Cast Away to quench his thirst, very refreshing), but can also be made from the sap coming from the coconut blossom. That sap can be turned into sugar, vinegar or liquor, depending on how it's processed.
This is incorrect. Filipino coconut vinegar is always made from sap, since it originates from a secondary product of traditional palm wine production (which also uses sap). Coconut water is less effective because vinegar production requires sugar. Coconut sap is very sweet (it can be consumed fresh). Coconut water is not that sweet, and AFAIK is only used very rarely.
"I could smell the BULLSHIT!" had me laughing and SUBSCRIBED right away. The fastest decision I MADE in YT! Great HONESTY! NO BULLS, 100%!
We like our adobo well reduced with little to no sauce (Pina-uga: Made Dry) at our home, especially pork adobo, for 1 reason: Adobo Rice.
What you do is make sure you're not using a non-stick pan. Once the adobo is cooked the frond left behind is scraped with a wooden spoon and mixed with left over rice. Viola Adobo Rice better than Jollibee's which funnily enough isn't served in the Philippine chain of stores, odd that.
Here at home, Jolibee knows its got the monopoly in its base country. Overseas, Jolibee REALLY wants people to know its a Filipino fast food chain
Yung mamantika na yun ang masarap
I grew up in a very Filipino neighborhood in Hawaii, so I’ve had and made my share of adobe. The recipe does NOT call for hot peppers. They use peppercorn or ground black pepper. Uncle Roger mentions that in his reaction. You can always add chilies to your dipping sauce. Like most other Asian dishes. You don’t need to add soy sauce either. The main ingredients of the marinade are vinegar, sugar, and peppercorns. Everything else you add to the dish is your own personal taste.
And boil off the excess water. The water is added to tenderize the meat. Sauce-like is ok, but soupy is not. I don’t like oily water poured on my rice.
I’m not a chef or expert. But I CAN follow instructions.
A friend in the Philippines recommended using a can of Sprite lemonade in place of the added sugar and water
Adds a nice lemongrass flavour
@@Ktmfan450yes we sometimes use sodas for cooking and sprite is also good in cooking crabs with garlic.
U are almost perfect except u forgot one of the main ingredient which is dried bay leaves.
That's true but I know some people that like spicy adobo though unlike good network they used siling labuyo
@@sprikitik9719 I wrote bay leaf, but when I tried to go back to correct some spelling errors, it must have gotten deleted in the process. Combination of using voice dictation, bad eyesight, fat thumbs, and arthritis in my right hand. I always have trouble moving the cursor around without highlighting entire phrases which won’t cancel itself without deleting chunks of text. Getting old really sucks sometimes.
Nigel just worked out with Chef Rush... pretty entertaining. another great show...😁
As a Filipino living in the Philippines all my life...I tell you we don't gatekeep adobo...you can cook adobo the way you want...as long as it tastes good...
Basta may kanin at madaming garlic, pwede na yan
Usually basta may maalat saka pampaasim. Adobo has a lot of varieties, may adobong puti nga rin e, it has the absence of toyo (soy sauce) as far as I can remember.
Not all but a lot of pinoys are purist like "hindi ganyang magluto ng adobo yada yada yada" acting like their recipes are the ultimate 😂 fuck that. As long as malinamnam ang ulam just do it
@@lelengtintin2404 Kahit nga kanin lang tsaka toyo at mantika...adobo na Yan...ganyan kami pag walang pang ulam...tunay na adobo rice...
The parsley overload and lemon on the side though. Kalokohan naman yun
Shout out to Jordan for that little flare of editing in the Google search part
Def a great touch!
Instead of adding sugar and water you can use a can of lemonade like Sprite - a tip I learned from a Tagalog living in Australia
agree kabayan, Sprite or Pineapple Juice pwd rin.
That makes it a Humba-ish, not adobo
@@ljdoske2156 you are just substituting sugar for Pineapple or sprite, Humba is cooked differently smh 🤦🏻
pag matamis humba na agad
@@ljdoske2156 What differentiates humba is the use of fermented black beans. NOT the sweetness. Adobo can be quite sweet, depending on the recipe.
For Frenchie’s curiosity about a culture having a similar but different recipe look up some Filipino spaghetti. The principals are similar to a bolognese but with different ingredients since cows aren’t common there.
I’m Filipino and I use onion in my adobo. I don’t put sugar so I get the sweetness from onion. My mom, however, add chicken liver and mash it to go with the sauce; I was anemic as a child so this is her way to make me eat liver. Thanks for featuring our all time comfort food adobo. Yummy!!!
Chicken liver adobo is genuinely my favorite adobo. The sweet and saltiness of the broth mixes so well with the slight bitter and hardy taste of chicken liver. So good man I could eat that all day.
when i was in culinary school (dropped out the technical college i went to had the most soulless bastards running their culinary arts unit) and holy shit the chefs there LOVED food network and jamie oliver. considering how many times theyd get mad at people for cooking food that didnt have a "broad spectrum appeal" a lot is now adding up
Andy did a great job on the adobo. Adobo from the northern Philippines (Illocos Norte) typically doesn't use sugar. I suggest you watch Foodland supermarket's (Hawaii) Chef Keoni, cook it. "foodland pork adobo" is the link. Also much less cooking time, firewood don't come cheap, Norte has a drier climate than say around Manilla. Jeffry doesn't have a clue. And you gotta have whole peppercorns. Hes obviously never had "authentic" adobo. i'm not Philippino, but my partner is.
You can do a deep dive on FIlipino/Spanish/Mexican dishes. There are so many dishes that are similar, but slightly different between the three.
most households use 2-3 cloves of garlic per 500 grams of protein (pork or chicken), some don't sear the meat (I believe sear is the way to go)
commonly we don't marinade the meat, because when you cook adobo most of the time you just want something quick with few ingredients
most households add potatoes and boiled eggs to extend the amount you could feed (like 5-6 children and 3-4 adults) , some even add water to make it a bit soupy (because we broke mfers)
we don't use different types of soy sauce commonly btw, bayleaf also optional
The added water is to soup it up and pour it allover steaming rice
The country has 1700+ islands including the West Philippine Sea and we have 2000+ ways of the adobo method from meat to vegetables. But the most traditional (or stripped down version) would involve a few ingredients like lard, probably an earthware like "palayok", rocksalt/seassalt, peppercorns, laurel and garlic(as many garlic as you want) then cooked in slow to medium heat for 3 hours. Thank you for featuring this method of cooking.
7,100+ islands not 1,700...
Guga even have his own Adobo Steak now that I remember watching this video.
Ooh, gotta check it out!
Guga adobo?
Sold!
I don't know why people think Guga is a good cook.
@@eatsmylifeYT
He's not. He's GREAT cook.
@@abiseniyya I disagree.
You guys should check out Andys video from yesterday. He made steaks, fries, and a few steak sauces, including a French one that uses what I imagine to be a Frenchie approved amount of butter. Id also be curious to see what you think of the cook temperatures that he gives for steak doneness as they are somewhat different from the ones Ive heard before. Also, thanks as always for putting out fantastic videos. Im always entertained and Ive also learned so mich cooking knowledge and skills because of the channel. You guys rule.
Thanks for tuning in
I really like this format with a reaction to a great recipe video and a reaction to a bad recipe video. I love the compare/contrast of what a good version of the dish should be vs. a poorly executed version of the dish. The only thing I would do differently is flip the video presentation. I would react to the bad version first, then react to the good version. Use the bad version as a teaser (and for kicks ‘n’ giggles), then end on a high note with the good version.
Can’t get enough of these reaction videos.
Chef James Makinson recently made Chicken Adobo. I guess he was disappointed that you called Andy a good friend of yours :)
As a Filipino we dont remove the skin. Traditional Adobo consist only four ingredients, Garlic, Soy Sauce, Pepper and Vinegar.I some parts of the Philippines they have different style in cooking adobo.
as a filipino mas ok kung ginisa nalang nya hahahaha.
The Phillipines are 115,000 squared miles. France is 248,000. It's just that for the Phillipines, the total area is spread out over 10,000 islands.
It's not a small country like Belgium or the Netherlands, though.
The Ph is like 15th? Most populous country in the world so its really not a "small" country
While Geoffrey Zakarian has the dial up AOL noise playing in his head because he was interrupted again, you should check out French tacos. Yes, those are real.
I don't know if it's still around, but back in 2017 I found a Mexican restaurant in Tampere, Finland. Experiencing a Finnish interpretation of Mexican cuisine was a bit surreal.
Tapping in from Trinidad & Tobago 🇹🇹 awesome 👌 content as always. Cheers 🍻
❤️
I love how, in "adding water", Andy did two things, he pre-washed the marinating bowl and added the remaining marinade to the pot
Just from what I've seen, 'screwing up dishes that use unfamiliar ingredients or ideas' is pretty universal; for example (imo) Japanese Neapolitan spaghetti. As is 'making something even better than the source'; thinking Korean wings and corndogs.
But there really isn't any excuse for Zakarian messing up Filipino adobo like that. I suspect that he just didn't understand the dish and tried to force it into something more familiar to him.
Frenchy was on the ball about looking into western ingredients appearing in eastern cuisine. Bonus points if you find Kraft American Singles showing up.
Nephew suit guy 🤣🤣🤣
And to think Nephew Suit Guy is actually an Iron Chef too lol
Andy is awesome. Hes such a humble chef and makes amazing dishes whether its a classic or improvised
I can't believe I actually saw a "bad" adobe made. The dish is so simple, anybody can do it, it's one of the dishes that nobody can fail unless they try hard to mess it up🤣🤣🤣
Did I just miss something? I didn't see him use garlic, tons of garlic and peppercorn. That's how we make it in Manila. We even top it with lightly browned garlic . And there's two kinds, white adobo(just vinegar and salt) and brown (with the soy sauce) but both need garlic and peppercorn always. Yummmmy!
I subscribed! Thanks for featuring adobo!
The recipe of a traditional Adobo is very simple. Chicken or pork, garlic, soy sauce, venigar, brown sugar, dried banana flower or bay leaf, peppercorn and water to help tinderize the meat. Easy to cook as well. Sarap😋
Adobo today has already a different versions, with a bit of soup, with ketchup, with pineapple, and a lot more. So, what the food network did was just one of those versions. My nieces love adobo with a bit of soup, but sometimes they request the traditional one if ever we have a soup dish.
Would love to see you guys react to Back Yard Chef, he's a retired chef from Yorkshire that lives in Thailand. He has some really interesting cooking and baking techniques that cover everything from basic English puddings and meat pies to French cuisine and Asian cookery..
In Japan there is a sweet spaghetti sauce with corn on pasta. Can't forget the potato salad pizza and by the way corn is also a regular topping on pizza.
We grow up using pure coconut vinegar one of the best vinegar 👍😊
My grandmother had a convenient store we called "sari-sari store" and every morning there's a couple delivered her a container of coconut wine we called "tuba" and when afternoon comes that the tuba didn't finish to sell the rest of that my grandma transfered to tha clay jar to ferment to become vinegar. And old ppol in our town when it comes to vinegar only coconut vinegar they want to use 😊 God bless us all and stay all safe njoy eating our Adobo 😊(though every regions/province/towns has their own versions of cooking adobo.yummm 😊
in filipino we use kinchay (Chinese celery)
like
mussel soup
garlic 4 or 5 cloves
red onion 1 big piece
ginger ( big slice) or just skined and pressed
kinchay
moringa leaves
salt
pepper
note: you stir fry the ginger first then add the garlic and onions and diced kinchay and the mussel add water boil then cover for after 5 or 10 mins add the muringa leaves boil for few more minutes and that's it
dont forget to clean the mussels firts specialy if it is fresh let it sit in water so that the mussels will spit out the dirts after 30 mins. trow the water and wash it again
Man, what an awesome shoutout at the beginning. You got some cool patrons, dude.
Agreed!
Tell Frenchy that yes, Canadians do sear in our cooking. Didn't know it was so big with the french though. I thought their biggest things were eating cheese and surrendering.
Damn I almost choked on my coffee! Eating cheese and surrendering hahahaha this comment rocks!
😂😂😂
yes!!!!!!!!!! thank you for having frenchy watch the good one, and the train wreak!!!! filipino adobo is one of our more simple dishes!!!! also i love jo koy!!!!
The cooking method for adobo as per region are different but one thing is a distinguishable characterestic is that none of them marinate the meat before cooking it. Marination of adobo is a western method. The old method was putting all the ingredients in a clay pot and cook it slowly in a medium heat until it is tender. They will refry it whenever they will eat it. Adobo is also a form of preservation because of the vinegar and that makes it one of the main ingredients and not the soysauce😊
Mr. Zakarian masscred the recipe. But Andy 👌.. nice reaction Chef Brian and Chef Frenchie 👍👍... Much love from the 🇵🇭
❤️🤘
@@ChefBrianTsao horns up Chef 😁🤘
Adobo in Spain is generally a marinate made with a base of paprika, vinegar and olive oil. You can add pretty much every other spice you want, but paprika is usually the main one and what gives it the characteristic red color.
We dont have any dish we call adobo as they do in Philippines, but both have a shared history, iirc they influenced each other.
I can't wait to see you both do a reaction to Jamie Oliveoil's lamb curry live cooking "song", I think chef Brian will be horrified.
To the point mentioned at 19:40 with regards to foreign dishes/ingredients not available locally, I think the greatest example of this is Banana Ketchup. It was invented by Maria Orosa during the WW2, seeing that there aren't much tomatoes but an abundance of bananas. This would also lead to a substitution of tomato sauce in spaghetti, making the Filipino Style Spaghetti.
1:15 Dethklok pinch harmonics 😂
I’m half Filipino who spent A LOT of time cooking and eating Filipino food with my Filipino grandmother. I’ve never had lemon or parsley in my adobo. Ever! To be fair, I never had green onions either but thats not as far fetched as parsley. BTW I hope you review either Jaimie Oliver’s vegetarian Pad Thai or Uncle Rodger’s review of it. It’s so sad.
Every regions in the philippines have a different techniques when it comes to adobo. So there is no standard.
In my region (region 4-A southern tagalog) we don't put vinegar on the marinade. We put vinegar only when the liquid is low. Also the bay leaf is perfect after you stir fry the meat. You get more aroma. We also put small sugar when you're about to finish cooking it to thicken the sauce along with chillis for small sweet & spicy savoury taste. Ginger is optional when you saute the garlic and red onions with it. Also it helps the meat taste fresh.
Adobo is very versatile with Chicken, Pork, Squid (it has different method)
Coconut vinegar is when you attempted to make coconut alcohol but it went over its fermentation date, it is why we long our coconut water cause it cannot be just water but as wine/alcohol or a condiment or preservative
before the introduction of soy souce by the chinese, the orig main ingredient were sea salt and coconut vinegar. and its called white adobo. it is salty soak in its own pork fat oil. and a shelf life of 4 to 6 month without storing in a fridge
It is also very good survival food. Cooking adobo is a very good way to preserve the meat. After typhoon Odette, we didn't have power for 21 days so no refrigeration, so we made a large batch of adobo from the pork we had and later on when the local government gave out live chicken, we processed those and made adobo. It doesn't go bad so you just heat it up when you need to eat again.
You can improve the taste of your Adobe by adding onions, bell peppers& gingers . Instead of adding water try to modify the half of it using soda or pineapple juice. You can see the difference.
As a Filipino, I've always said, "there's no wrong way to cook adobo" because every household and their mothers would cook adobo differently. THIS until I saw an american cooking show cook adobo. Adobo is simple enough. There is no need to complicate it. You can even put every ingredient in a pot and wait for it to cook. Just use the right ingredients.
Im a Filipino, Coconut vinegar or the sukang tuba is the authentic and the traditional vinegar use in adobo in the Philippines.. but as the year past by many filipino use white cain vinegar instead of coconut vinegar, because cain vinegar is available in super market now a day like datu puti and silverswan..
Filipino here. Dark soysauce is a Chinese thing, not a Filipino soy sauce. We use Datu Puti vinegar and Silverswan Soysauce. And we don't measure, we do it by just watching our Lolas and Mom's cook. And my Adobo is now being enjoyed by my half American kids
any soy sauce along is adobo but no.pasly.that will not be.adobo
Love your topic of how other country create their version of “Americanize food”. I can give you a nice example, in Thailand there is a dish called “ American Fried Rice” it seems to be our interpretation of American style food 😂. Tomato rice with raisins serve with fried chicken, hot dogs and sunny side up egg.
i'm from the philippines. we sear the meat to form a crust around the relatively small cuts of meat. the smaller the cut, the better the ratio of crunch to the chewier part of the meat. this before stewing the meat further. the version that doesn't sear comes from those who're trying to reduce the cost of preparation.
Chef Andy nailed it. Authentic.
im filipino, born, raised and still living in the philippines and i dont have any problem with both recipes in this video.
the one that's a trainwreck was rachel ray's, especially her garlic rice. 😂
Wow, eating Filipino traditional pork adobo with Filipino traditional chopsticks...mmm.. superb!!! Very Pinoy!!!
15:42 Adobo can be a rub, a marinade or a dish. That powder thingy is a poor replacement for a real adobo. In Mexico and Central America, for example, there are delicious meat dishes like costillas adobadas o pierna de cerdo adobada, that are marinated in bitter orange (naranja agria) and a paste made with dry chiles, tomatoes and other spices (I’m explaining myself poorly, I apologize). And in the Philippines, adobo is both the marinade and the final dish itself.
As a Food Network dude, GZ is one of those that gives me a weird vibe when I hear him.
Bay leaf is optional and is often added later. Whole black pepper is important. Red onion is also important. Adobo with a lot of sauce (almost soupy) is also a thing but personally not my preferred version. There's also dry adobo (sauce reduced). The wonderful thing with adobo is that its hard to mess it up and every household has their own version. In my opinion, the food network's version is decent enough.
Chinese version uses star anise and ginger instead of peppercorn and bay leaf, rice wine instead of coconut vinegar, rock sugar instead of table sugar. Before cooking, pork belly should be boiled/blanched for a few minutes and then rinsed under running water to get rid of impurities.
The authentic adobo is
Pork or chicken
Lots of garlic
Freshly ground black pepper
Vinegar
Soy sauce if you like with color
Salt if you like light color.
Adobo is always cooked dry and oily,or with little sauce.
Love your podcasts as always. But would love to see you both do cooking videos. Maybe as suggested a deepdive into comparison of dishes from other countries
Another good show chef Brain.
I'm eating my Mom's adobo right now and I can tell you Food Network should probably redo their Adobo recipe.
One thing many people don't realize is that adobo is NOT a dish. It's a cooking process that uses vinegar to help preserve the dish. It can use other protein sources such as fish and even beef. There are also so many versions of adobo that you can use any ingredients you want and just claim that "it's your own recipe for adobo" and nobody will say you're wrong.
There's a version of adobo where you render the fat out and you're left with toasted, flaky pork that's perfect for making Filipino fried rice.
You can think of chicken adobo as a less refined version of coq au vin, or beef or pork adobo as a crude bourguignon.
pork adobo is a dish, fish adobo is a dish, chicken adobo is a dish any-adobo are dishes ha h aha
Not if you're filipino and speak the native language. "Adobo" is a dish, whatever protein you use. To refer to the cooking process, you add prefixes and suffiixes to it depending on the usage, "inadobo", "i-adobo", "adobohin"
@@fr0stbound Uhm, no. Nancy Reyes-Lumen, the acknowledged "Adobo Queen" of the Philippines, told me that adobo is the cooking process itself, not the dish. Between you and her, I would believe her.
Anyway, it's just semantics. You were just trying to incite a pissing contest, which you just lost.
@eatsmylifeYT some Filipinos are just confidently wrong lmao like this one
@@Mondy667 Some people just make $#!+ up.
I'm pretty sure the Food Network guy was confusing Filipino adobo with Mexican adobo. Because they don't understand that "adobo" just means "marinade". It's like confusing pumpkin soup and chicken soup because they both have "soup" in their name. They're completely different dishes. Not even that. Mexican adobo is properly a SAUCE, prepared separately, that can be used to make dishes. While Filipino adobo is a METHOD OF COOKING that can be used with different main ingredients (even vegetables or seafood). On that theme, Spanish adobo, Caribbean adobo, and Puerto Rican adobo are even more different: they're not dishes, they're just a type of seasoning.
19:29 One reason Filipino spaghetti is sweet is that it has Banana Ketchup. Banana ketchup was invented in the Philippines during WWII due to the scarcity of tomatoes and other produce.
Banana ketchup is sold in USA Asian stores, in both sweet and spicy (hot) versions. By law, only tomato ketchup can be labeled ketchup in America, thanks to the Tomato Mafia. So the Filipino version sold in USA is labeled banana sauce. Hint: It absolutely does not taste like bananas. And it's the best ketchup there is.
Vinegar is more important than soy sauce when cooking adobo. You can use fish sauce instead of soy sauce and it still adobo but without vinegar it is not adobo.
I’ve never seen adobo without soy sauce in it.
@@LiveLoveLaugh102310 the first one is called adobong puti( light in color ) and another one is adobong pula ( reddish in color because of annato )
Don't worry too much we cook adobo in different ways as long as the meat is tender with savory taste .balanced soy vinegar pepper and garlic taste . Some makes it with too much sauce some dry and oily I like it saucy oily thick sauce
You can put chillies when it's already cooking, you can also put coconut milk
from where i am, coliander and cliantro is often use in dipping sauce for steam chicken and garnish...
Adobo is delicious. I usually don’t like sour flavours but the mix of flavours in adobo is great. It’s easy to cook, reasonable ingredients, and very forgiving on timings and proportion. My favourite is chicken with sprite. I know it sounds dumb, but it’s amazing.
U will never understand the Indian food unless and until i taste it while visiting in india so first i"ll welcome both of you, enjoy,feel & take experience here .....each and every corner of india having versatile nd unique taste and flavours ....❤❤❤❤
In Oregon we have myrtle leaves .. like giant trees of them. Which are Bay Laurel AKA .. It's so great to just go out to pick some but friends.. a fresh bay leaf is about 5x as powerful as the dried stuff you get in the spice store.
I married a filipino and love the food, She has taught me how to make it. By the way Frenchy I'm Canadian and I Love a sear on my meat LOL
Peruvian cuisine might be something to look into for interesting immigrant foods. They have a large Chinese and Japanese who added cooking methods and adapted ingredients to the already multicultural culinary tradition.
They also have Rocoto Peppers which are black seeded and come from a different species than the varieties common in the states. There's an international grocery that sells them in my city. Tasty, but damn potent.