Would kill if we had Tradysion-Kun and Brian paired with Paul and another French chef (Jacques?) just to have a wingman. Otherwise, it’s too lopsided. LOVE THE CHEMISTRY OF ALL THREE THO!
I love the effort Brian makes in making the ad segments look seamless and on the same time frame as the commentary. Even going as far as putting a overlay of Frenchy just so it looks like its the same timeline. I havent seen any youtubers do that, normally they just make a separate clip about the sponsor. Love the effort Brian!
By the way, adobo gets better as days go by. Properly cooked adobo don't spoil easily. A 3 day old adobo is sticky, sweet and much more succulent than freshly cooked.
the Sta. Rita (Pampanga) way apparently goes like this: Day 1 - sangkutsa Day 2 - guisa Day 3 - eat for the first time Day 4 - eat leftovers Day 5 - eat leftovers Day 6 - you still have leftovers? let's eat that
Star Margarine if it available,but in our remote mountain area of Grandma it is "LARD". Garlic,Salt and Bahaw (Day old Rice)😂 And I fight with my brother & Cousin for the crunchy/crispy bottom rice.😂😂😂
@@BennLuvsYou24 GOOD FOR YOU ALL, WHO CAN EASILY AFFORD BUTTER, FOR US FROM THE " BARRIOS" ONLY ON CHRISTMAS AND NEW YEAR, OTHERWISE, THE ETERNAL MARGARINE WOULD SUFFICE!
@@ChefBrianTsaoYes. And if you want to get old school: You can take the leftover adobo and make sandwiches out of them. So, my father was born in the Chinatown part of Manila. When he was growing up, there were vendors who would toast up some bread and make adobo sandwiches. They’d take the meat off the bone and put the gravy on the bread and the meat on top. Either eat it open-face or put another piece of bread on top. When Dad was alive, his preference was to toast French bread for adobo sandwiches. Coming in at a close second: Try frying some rice with the gravy and taking the meat off the bone. Or if there are little scraps of meat left in the gravy, that’ll do. Adobo fried rice is also good.
What Guga has done to the Adobo is something close to what we call "Adobong Tuyo", literally translating to dry/dried Adobo, where as compared to the traditional Adobo with a sauce/reduction that has more fluidity in consistency, Adobong Tuyo has the sauce super reduced like it really is a sauce (e.g. barbecue sauce, tonkatsu sauce) The meat is more flavorful that way since it is more rendered (usually done with pork coz of fat) but ofc the caveat is you don't have much of the reduction that you can pour over the rice unlike how you can with the traditional one Fun fact: as mentioned by Chef Anton, there is this another variant called "Adobong Puti", literally translating to White Adobo, since it only uses vinegar, garlic and the usual spices, usually made with chicken, and is actually white in color as you can imagine lol Just love the dish as a whole since it's easy to make, every family has a spin on it, and it's just so damn flavorful every time
can you please add chef Anton to your podcast this 3 has an amazing chemistry, 3 chefs from different cultures its like a dream podcast for an aspiring chef like me
I still debate with my Filipina pupil on if we hate Zakarian or Ray's adobo more. Ray did over reduce her adobo but overall cook it correctly, but failing a dish as easy as sinangag? That is hard to forgive, especially since my pupil loves her silog so much
Making pulled chicken adobo as this popped up on my feed. I use a little of the juice to soak into the pulled chicken but strain the remaining juice to make a gravy out of it. The pulled chicken is very versatile...sliders, sio pao, quesadillas, empanadas, salads, rice bowls, etc
13:58 The PH's dairy industry is practically nonexistent. There's a small push to modernize the carabao (water buffalo) dairy industry in Central Luzon, but you'll never find a large ranch of Holsteins or Jerseys anywhere. Most of the dairy products sold in the PH are either imported or is "bolstered" with vegetable oils and modified food starches. Which is why most homes use veg oil instead of butter when making fried rice. What a lot of households use in lieu of butter when making garlic fried rice is margarine -- specifically, Star Margarine. It's sold everywhere, cheaper than butter, and has a distinct flavor that works well with garlic.
Margarine is basically plastic that got a food-grade license, lol. It's disgusting - I should know, I ate a shitton of that crap on bread growing up, because we were poor as fuck.
Traditional Dutch Sauerkraut, at least the way Mom made it, also kept the peppercorns whole. You would spend dinner casually spitting them out and putting them to the side. My family made a game of it and whoever had the most peppercorns at the end was the winner. lol
Im filipino and in our region (north/central part of luzon, ph) we use cane vinegar which is sweeter than other vinegar and we usually add brown sugar or panutsa (unrefine sugar/ molasses) since there abundance of sugar cane in the area, the sugar will caramelized and it will thicken the sauce, no need to use starch/slurry. In some region like south luzon, there is little to none addition of sugar in their adobo its just straight soy sauce, vinegar, garlic, bayleaf, peppercorn. Usually their adobo is more sour and salty. Some adobo have coconut milk in them from regions with high abundance of coconuts. Some adobo is rendered down until there is little to no sauce at all and only the fat is sitting in the pan (same ingridients) they call it "abobong tuyo". Some regions, replaces soysauce with salt only. Some add chunks potatoes and you can use the starch in the potatoes for thickening the sauce. Some add boiled eggs.
for me the perfect adobo is the balance of vinegary, soy sauce and the rice, i called it the TRIAD of adobo, i do the traditional stew put it all in the pot, first i taste the ingredients base on my taste before putting the meat, then i cook it medium heat for 30mins(chicken), 45mins(pork). i don't open the lid of the pot until it's cooked coz the steamed vinegar will escape in the pot, i used the steamed vinegar to cook the adobo itself, if i prematurely opened it the vinegar taste is underwhelming.
"How can you got a man to protect you if he can be killed by throwing a red bean at him" DAMN even with the dish he didn't quiet accostumed Frenchies delivers
I look forward to watching this series every Sunday night when I get home from work... I wish someday to see Chef Brian and Frenchy on the Are You Garbage show I also watch every Sunday
My mom and sister can’t eat gluten, so they’re in two minds each about the gluten free craze. On the one hand, more options, but on the other, lots of people who just treat it as a fad diet. And still, my mom wouldn’t use Tamari because she can’t eat soy, and there’s soy in a lot of gluten free products. Food sensitivities and allergies tend to pour if they don’t just rain.
Soy is a legume like peas, alfalfa. It's not a grain containing gluten. The product you maybe thinking of will have a grain of some sort mixed with soy.
For those that are curious about bistek, its like adobo but instead of just marinating the protein in vinegar, soy sauce, garlic (bay leaf optional). Bistek have calamansi juice in the marinade and garnish with onion (raw onion if you are brave and your a fan of crunch). This one is more savory not spicy.
annyeong brian. Ive been binge watching your channel for about a week now. Frenchie has become the star of the show. The way you play the straight man at times is perfect. Yall are a great combo. And i enjoy when you get educational lol
I enjoyed this that I thought the video was short but it's actually 36 mins. 3 professional chefs in sync talking based on their knowledge. And I actually learned a lot. More of this chefs and have a great day.
Guess what!! We do put in chillies in adobo but make sure its Siling LaBoyo or better Native SILI (Small ones) ... Specially Chicken Feet ADOBO for Pulutan... good for beer
in a dorm one huge pot cooked right will last days or weeks - one trick shared with me is marinate it for 30m then sear it a bit and then fry it with your aromatics - garlic onions, peppers (oprional ginger Thich slices of ginger, star anise then remove after fry) bay leaf then remove after fry - put the soy sauce vinegar marinate in and let it simmer and reduce a bit once you see its cooked its ready , logic is by stir frying the arromatics first with the meat infuses the flavor to the oil and locks the spices flavor deeper into the meat - chilli is optional , chives is mostly for presentation
Adobo is one of my favorite food, My wife showed me how to make it and i make it quite often. She also makes the best spring rolls that I have ever tasted, no other ones that i have tried even come close!
Pinoy tip: make chicken oil, then use it to sear your chicken adobo! Also: what Guga made is something we also do in the PH, we call it dried adobo or adobong tuyo.
Love datu puti vinegar! My grandma uses regular Kikokoman soy sauce with that it’s a personal preference and it’s really delicious, also imo garlic rice is better for breakfast for longsilog with leftover rice, fresh hot rice with adobo is a classic meal
Spent 4 weeks in the Philippines n just came back. There is one dish that I discovered in New Port City. It’s called chicken pastil. It’s covered in this cute triangle shape banana leaf…I loved it so much! I ordered 20.. ate ten in the morning and ten for dinner 😂 sisig, bangus, chicken inasal are amazing for me but pastil really surprised me.
Pastil is a Muslim traditional dish from the southern part of the country and yes, you just can’t have one for lunch or dinner-you’ll def come back for more. 😂
6:15 adobo is actually spicy I'm not a cook like you guys but I am Filipino and there are so many variations of adobo but half of those are actually spicy you can do it a little bit dry or soupy depending on your mood and the weather, spicy is good in dinner when the temperature gets a little bit cooler 4C
I like sugar cane and coconut vinegar fusion in an adobo, also the stewed garlic and the garlic paste , Adobo meat with Kangkong and Puso ng Saging and sitaw, its like Adobong KAre-Kare without peanut sauce and gata
We always put boiled eggs with our adobo. That and a small salad of chopped tomatoes and green onion with a sprinkle of black pepper and Patis (fish sauce).
Coriander seed (kulantro) steeped in boiling water and cooled down was traditionally used to relieve the itching caused by chicken pox. I rarely see it used in Filipino dishes.
My grandma has her on recipe that I love, mainly just cutting the pork at an even 1inch chunks and having a hella lot of atsuete so that the pork oil gets that amazing color.
Yknow why filipinos don’t use butter on fried rice? It’s because not everyone has the money to buy extra ingredient. The reason filipinos are obsessed with garlic fried rice is one, it’s easy, and two, it’s a way to heat up rice especially if the rice is close to spoiling.
When I prepare my dishes. For soy sauce, Datu Puti for cooking and Silver Swan for dipping sauce. For vinegar, I do the opposite. Cooking would be Silver Swana and Datu Puti for the dipping sauce. For some reason it is much better if I do it that way.
NICE I love how you get to try the dish after! Please continue that format! This channel brings a smie on my face! a happy face with a great dish is what it's all about, if they arent smiling or wolfing it down it's a fail. I hope that lady takes notes and amps up her game. I never wanna see someone who cooks lose their edge. cooking is important. this is from someone who liked cooking and cant eat many things because if my several conditions. yeah why so weak why so weak XD but I will eat again in Jesus name baby! Just had some mofongo and I tolerated it so I am improving!
Seriously, you guys are my favourite chefs to watch on RUclips, second only to Uncle Roger for food reaction videos. Keep up the amazing work, and I look forward to the day I can come visit your restaurant!
When my mother was alive she criticized me and said That’s not the way you cook adobo. And I said I know, short cut and am busy and tired. My friends were all laughing when I told them the story. Never forget that.
I think we should focus on how awesome it is when other cultures embrace and have a try on asian cuisine. No one is trying to be technical and cook it the authentic way. It's just pretty cool that people are at least trying to cook it.
One of my colleagues from the Philippines cooked an adobo. I asked for the recipe. I reduced to a very thick consistency without corn flour and it was not over salted at all and very delicious 😋
Normally "pure coconut oil" will look more like lard than oil refined coconut oil is your "generic" oil either way just use neutral oil you will be gucci, peanut, avocado, canola "Pro tip" you will most likely than not see coconut oil in organic selling stores not sure why...
Having been playing Sonic x Shadow Generations for a bit now. Broken Mirrors feels like would fit in with Crush 40's music. Probably for Shadow before he joins Sonic/Team Dark or his relationship with Mephiles.
I need to be gluten-free, unfortunately, but honestly there's available options for most things these days that range from pretty good to sometimes even better than a lot of other options. For tamari, I get the San-J brand, and it's honestly amazingly good. That said, most soy sauce is fermented and processed enough that I've not had an issue with it...but I'm betting there are some methods that could give me issues, and I love the tamari flavors. It's more traditional for Japanese cooking though, and I'm sure the difference in flavor wouldn't be a benefit to all dishes.
As to phoning it in, for the most part all the TV cooking shows are that now. The FoodTV personalities are just that, personalities. Brand names. They now 100% operate like talk show hosts. Rachel Ray, and many others are just the performer. The face of the corporate brand that is their name. In most cases they don't even control the company, they exist as a brand consultant or something to that effect. They don't prepare the food, they don't make the recipe, they don't even pick the general theme of the show. A marketing team goes out and tries to gauge recipes that are "trending", they try to invent a different take on existing recipes, they pick items and brands to insert and showcase based on sponsor agreements. Most of the time these dishes are designed more to fit corporate standards versus making any culinary sense. Then a script writer writes out the episode and Rachel just shows up and films a dozen of these things in a day. You could swap this out with any personality and the show would be the same. They just are putting the Rachel Ray brand on something completely produced by other people.
if it's a typical adobo it can be without marination or not just fry if it's for restaurant level it will have marination. loving cooking adobo, it can be all around like it can be a hangover food with a lot of chilis or a beer food typically chili adobo chicken feet. or the old school days they put it in a glass jar and store it.
The first time I ever had cilantro was when a family member called themselves making chop Suey. I know chop Suey is not Chinese but I also knew that cilantro did not belong in it. It was the most disgusting thing I had ever had because I was not expecting that taste. I couldn’t eat it. People who don’t know what they’re doing make up stuff and it comes out horrible. They don’t bother to find out the right ingredients when they’re cooking something which is a big pet peeve of mine. I have had some horrible tasting foods because people didn’t know what they were doing like someone supposedly making enchiladas and all they did was cook some ground beef possibly seasoned it, put it in some flour tortillas, rolled them up and then poured tomato paste on top and that was their enchiladas. I guess they never heard of enchilada sauce that you can buy in a can at the grocery store. Somebody else was supposed to have been making enchiladas and they use pita bread instead of tortillas. Again, no enchilada sauce and just some ground beef and cheese and tomato paste. After that bad experience with cilantro, I currently love it. But it was that first experience not expecting it because it did not belong in the dish it was in
vinegar is the minimum. yup, you can have it without the dark color. soy sauce came later in the Philippines. my grandmother did one where she adds tomatoes, also a late arrival to the Philippines, but no soy sauce. some have used annatto. they're from that time, tomatoes and other plants could be grown in the yard, soy sauce had to be bought, and they had little cash.
Searing the meat are as common as it can get in a usual household too. Especially if you're doing it the quicker way(no marination). It doesn't matter if it's chicken, pork or beef. Of course fish and vegetables doesn't require frying first.
Seafood adobo... It's better with milkfish or what we call in Tagalog, bangus. Coat it with flour and cornstarch then deep fry it. For the sauce, same with the traditional adobo but it will not thicken up. For it to thicken up, use slurry (cornstsrch and water).
Believe it or not I do put cilantro as a garnish for my adobo. It's not traditional but it's also not a radical idea. Cilantro can be found in a lot of other East and Southeast Asian food and it complements the adobo really well with the freshness. Filipino food needs to start incorporating more fresh herbs beyond green onions in some of the dishes.
N.B. Datu Puti and Silver Swan used to be competitors, but are now owned by one company, NutriAsia, which basically controls the condiments industry in the Philippines. By now there may be little or no differences in the formulation. This company also owns Jufran, UFC, Mang Tomas, and Amihan brands.
In French cuisine I wouldn’t necessarily add sugar directly but compliment the wine of the base with a touch of sweet wine. I believe their flavor palette would appreciate that more so than adding sugar especially with a protein. However in Asian I would prefer sugar since the flavors tend to hit one flavor at a time
It's nice to see everyone gets to be traumatized 😂 But I am tempted to make Chicken/Beef Adobe next weekend when I get a chance to visit the butcher's.
Home cook/ pro here, my grandmother always taught me . " If it ain't broke, then why try to fix it. Recipes are the guidelines for the dish. It's not set in stone. You can twist it a little, maybe, but for the most part. Don't fkn touch it. 18:23 it looks like vegan bird food. If you're going to teach or do it, do it right. Respect all cultures thank you 👍🏾
I have heard she could be sloshed. Even I know to fry up cumin seeds and then grind it and the garlic in water - you have to fry equally sliced/minced garlic
recently our Filipino adobo, evolves.. like for us we love adding chunks of pineaple, banana flowers/blossom, and coke/sprite cola.. optional moscovado..
I personally reduce my soy sauce down but to balance the saltiness I add vinegar and sugar. But I think it’s more of the collagen from the chicken that thickens the sauce.
You should check featr's precolonial adobo. That's the original adibo recipe (I believe). At least thats almost how my ilokana lola used to cook adobo (except for the pot). It's super stripped down, just vinegar and garlic, no soy sauce.
i’ve been telling people how i use datu puti for adobo because its salty you dont have to season it anymore. silver swan for me is sweet and bland like a watered down oyster sauce
I am glad the butter onrice got approved. It's the one advice on tice cooking I kept from my European grandma and each time I do it I fear I am insulting Asian ancestors by honouring mine 😊
I've never had it will need to try I'm from the uk and I think Freuchie is correct about bland English food though I think it is a generational thing I still know a lot of people who like plain food some people don't season at all
Marinate the protein, sear the meat, set aside. Saute garlic, onion and bay leaf, put back the meat. Add vinegar, soy sauce water. The taste should be balance, not too sour nor too salty. Add black pepper. Cook until the sauce is almost empty and meat is tender. I don't put sugar because that's not the authentic adobo. But nowadays some do put a little bit of sweetness on it. Serve and enjoy.
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interesting sponsor, I practically never wear any cologne though, I've had the same bottle of "chrome" since friggin high school 😂😂
That garlic rice, or lack thereof, made me absolutely LIVID.
I like the T-shirt for the hot sauce.
Cilantro is actually used in Filipino cuisine. It's just not mainstream.
Frenchie is my spirit animal in this episode, my man is sitting back and watching the carnage happen while seeing the meltdown from his cohosts.
😂😂
Would kill if we had Tradysion-Kun and Brian paired with Paul and another French chef (Jacques?) just to have a wingman. Otherwise, it’s too lopsided. LOVE THE CHEMISTRY OF ALL THREE THO!
It's just like me when I watch him seethe over people desecrating french food haha.
frenchie looks like he has suffered enough ptsd in watching these cooking shows do mistakes that he's just so chill and calm
I swear so many cooking shows use cilantro and parsley like they accidently ordered a flat of it and they need to get rid of it before it wilts.
😂
U can easily cook delicious fritters out of them, my mother makes them
its dirt cheap at the grocery store lol.
YAY! Thanks so much for this. Is it time for Frenchie and Chef Brian to go to the Philippines?
Sooner than later I hope! 😁
Trying everyone's auntie's Adobo because it's the best!
I love the effort Brian makes in making the ad segments look seamless and on the same time frame as the commentary. Even going as far as putting a overlay of Frenchy just so it looks like its the same timeline.
I havent seen any youtubers do that, normally they just make a separate clip about the sponsor.
Love the effort Brian!
By the way, adobo gets better as days go by. Properly cooked adobo don't spoil easily. A 3 day old adobo is sticky, sweet and much more succulent than freshly cooked.
the Sta. Rita (Pampanga) way apparently goes like this:
Day 1 - sangkutsa
Day 2 - guisa
Day 3 - eat for the first time
Day 4 - eat leftovers
Day 5 - eat leftovers
Day 6 - you still have leftovers? let's eat that
@@oteliogarcia1562 you guys have adobo leftovers ? Adobo is like Bacon in our home. We never have leftovers. Everything is consumed immediately.
@@GinsuSher my mama cooks more than we could eat in a day. She knows it would be even more slam dunk in 3 or 4 days.
like poi, kim chi/chee, stinky tofu, durian, or natto
When I was young back in the Philippines we don't use butter for garlic rice we use Star Margarine.
Star Margarine if it available,but in our remote mountain area of Grandma it is "LARD". Garlic,Salt and Bahaw (Day old Rice)😂 And I fight with my brother & Cousin for the crunchy/crispy bottom rice.😂😂😂
us too, but just because butter is more expensive. if we can choose, we'll always use butter.
Yeah growing up butter was usually only eaten with pan de sal. Margarine for fried rice.
@@BennLuvsYou24 GOOD FOR YOU ALL, WHO CAN EASILY AFFORD BUTTER, FOR US FROM THE " BARRIOS" ONLY ON CHRISTMAS AND NEW YEAR, OTHERWISE, THE ETERNAL MARGARINE WOULD SUFFICE!
Adobo!! If you're gonna make adobo Chef Brian, make it with chicken and fatty pork/pork belly. Chicken and pork adobo is fire!!
That sounds BOMB!
@@ChefBrianTsaoYes. And if you want to get old school: You can take the leftover adobo and make sandwiches out of them.
So, my father was born in the Chinatown part of Manila. When he was growing up, there were vendors who would toast up some bread and make adobo sandwiches. They’d take the meat off the bone and put the gravy on the bread and the meat on top. Either eat it open-face or put another piece of bread on top. When Dad was alive, his preference was to toast French bread for adobo sandwiches.
Coming in at a close second: Try frying some rice with the gravy and taking the meat off the bone. Or if there are little scraps of meat left in the gravy, that’ll do. Adobo fried rice is also good.
Yes
My mum loves to make that combo of chicken and pork
I do, I'm not even Phillipino.
We grew up on lard,butter and beef tallow.
With 4-6 heads of crushed garlic! Don't be cheap with garlic!
What Guga has done to the Adobo is something close to what we call "Adobong Tuyo", literally translating to dry/dried Adobo, where as compared to the traditional Adobo with a sauce/reduction that has more fluidity in consistency, Adobong Tuyo has the sauce super reduced like it really is a sauce (e.g. barbecue sauce, tonkatsu sauce)
The meat is more flavorful that way since it is more rendered (usually done with pork coz of fat) but ofc the caveat is you don't have much of the reduction that you can pour over the rice unlike how you can with the traditional one
Fun fact: as mentioned by Chef Anton, there is this another variant called "Adobong Puti", literally translating to White Adobo, since it only uses vinegar, garlic and the usual spices, usually made with chicken, and is actually white in color as you can imagine lol
Just love the dish as a whole since it's easy to make, every family has a spin on it, and it's just so damn flavorful every time
😊😊l
That is actually more similar to the Visayas version of adobo called humba
Adobong tuyo is actually superior to adobong may sabaw in my opinion. It takes a lil more skill to perfect. It's like the Charizard to Charmander lol.
can you please add chef Anton to your podcast this 3 has an amazing chemistry, 3 chefs from different cultures its like a dream podcast for an aspiring chef like me
He’ll def be back!
I still debate with my Filipina pupil on if we hate Zakarian or Ray's adobo more. Ray did over reduce her adobo but overall cook it correctly, but failing a dish as easy as sinangag? That is hard to forgive, especially since my pupil loves her silog so much
Making pulled chicken adobo as this popped up on my feed. I use a little of the juice to soak into the pulled chicken but strain the remaining juice to make a gravy out of it. The pulled chicken is very versatile...sliders, sio pao, quesadillas, empanadas, salads, rice bowls, etc
13:58 The PH's dairy industry is practically nonexistent. There's a small push to modernize the carabao (water buffalo) dairy industry in Central Luzon, but you'll never find a large ranch of Holsteins or Jerseys anywhere. Most of the dairy products sold in the PH are either imported or is "bolstered" with vegetable oils and modified food starches. Which is why most homes use veg oil instead of butter when making fried rice.
What a lot of households use in lieu of butter when making garlic fried rice is margarine -- specifically, Star Margarine. It's sold everywhere, cheaper than butter, and has a distinct flavor that works well with garlic.
I rather use animal fats than vegetable/seed oils or margarine because those things are unhealthy.
In the Noth Philippines, we use the “chicharon/bagnet” oil to fried rice!!
Margarine is basically plastic that got a food-grade license, lol. It's disgusting - I should know, I ate a shitton of that crap on bread growing up, because we were poor as fuck.
@@melrosepark4463in the island its coconut oil or pork fat
@@vwitchhunter3k837omg bagnet!! Heavenly ✨️
The Filipino Cuisine Arc is such as nice watch. Looking forward to more!
NOOO, Not Rachel, why Torture Chef Anton like this 😭
😁
it's not toture until he pulls out a jamie oliver video 😅
@@jonathanestrada2807 Or Cooking with Jack 💀
@@jonathanestrada2807 you mean Kay' special fried rice?
@@rhiel1728
That too.
Traditional Dutch Sauerkraut, at least the way Mom made it, also kept the peppercorns whole. You would spend dinner casually spitting them out and putting them to the side. My family made a game of it and whoever had the most peppercorns at the end was the winner. lol
Im filipino and in our region (north/central part of luzon, ph) we use cane vinegar which is sweeter than other vinegar and we usually add brown sugar or panutsa (unrefine sugar/ molasses) since there abundance of sugar cane in the area, the sugar will caramelized and it will thicken the sauce, no need to use starch/slurry.
In some region like south luzon, there is little to none addition of sugar in their adobo its just straight soy sauce, vinegar, garlic, bayleaf, peppercorn. Usually their adobo is more sour and salty.
Some adobo have coconut milk in them from regions with high abundance of coconuts. Some adobo is rendered down until there is little to no sauce at all and only the fat is sitting in the pan (same ingridients) they call it "abobong tuyo". Some regions, replaces soysauce with salt only.
Some add chunks potatoes and you can use the starch in the potatoes for thickening the sauce. Some add boiled eggs.
Chef Anton is bang on. My Filipina wife says "always a boiled egg".
for me the perfect adobo is the balance of vinegary, soy sauce and the rice, i called it the TRIAD of adobo, i do the traditional stew put it all in the pot, first i taste the ingredients base on my taste before putting the meat, then i cook it medium heat for 30mins(chicken), 45mins(pork). i don't open the lid of the pot until it's cooked coz the steamed vinegar will escape in the pot, i used the steamed vinegar to cook the adobo itself, if i prematurely opened it the vinegar taste is underwhelming.
"How can you got a man to protect you if he can be killed by throwing a red bean at him" DAMN even with the dish he didn't quiet accostumed Frenchies delivers
I think I heard bread and not red bean
The dynamic here between the three of them rocks, great episode
19:11 that joke was 10/10 (would highly recommend)
Authenticity wins over location anytime - I would travel to have authentic food 😋
Siling labuyo (best), Thai chili, Fresno is not bad. I love silver swan
I look forward to watching this series every Sunday night when I get home from work... I wish someday to see Chef Brian and Frenchy on the Are You Garbage show I also watch every Sunday
My mom and sister can’t eat gluten, so they’re in two minds each about the gluten free craze. On the one hand, more options, but on the other, lots of people who just treat it as a fad diet. And still, my mom wouldn’t use Tamari because she can’t eat soy, and there’s soy in a lot of gluten free products. Food sensitivities and allergies tend to pour if they don’t just rain.
Soy is a legume like peas, alfalfa. It's not a grain containing gluten. The product you maybe thinking of will have a grain of some sort mixed with soy.
For those that are curious about bistek, its like adobo but instead of just marinating the protein in vinegar, soy sauce, garlic (bay leaf optional). Bistek have calamansi juice in the marinade and garnish with onion (raw onion if you are brave and your a fan of crunch). This one is more savory not spicy.
annyeong brian. Ive been binge watching your channel for about a week now. Frenchie has become the star of the show. The way you play the straight man at times is perfect. Yall are a great combo. And i enjoy when you get educational lol
Rachel Ray following the tradition of Jamie Oliver. "If you can't mess it up" they'll find a way. Great job guys!!
I enjoyed this that I thought the video was short but it's actually 36 mins. 3 professional chefs in sync talking based on their knowledge. And I actually learned a lot. More of this chefs and have a great day.
Guess what!! We do put in chillies in adobo but make sure its Siling LaBoyo or better Native SILI (Small ones) ... Specially Chicken Feet ADOBO for Pulutan... good for beer
in a dorm one huge pot cooked right will last days or weeks - one trick shared with me is marinate it for 30m then sear it a bit and then fry it with your aromatics - garlic onions, peppers (oprional ginger Thich slices of ginger, star anise then remove after fry) bay leaf then remove after fry - put the soy sauce vinegar marinate in and let it simmer and reduce a bit once you see its cooked its ready , logic is by stir frying the arromatics first with the meat infuses the flavor to the oil and locks the spices flavor deeper into the meat - chilli is optional , chives is mostly for presentation
It's okay to reduce the soy sauce if you add water. My mom's adobo doesn't swim with sauce. Also, not adding water makes it really salty.
Adobo is one of my favorite food, My wife showed me how to make it and i make it quite often. She also makes the best spring rolls that I have ever tasted, no other ones that i have tried even come close!
Pinoy tip: make chicken oil, then use it to sear your chicken adobo!
Also: what Guga made is something we also do in the PH, we call it dried adobo or adobong tuyo.
Love datu puti vinegar! My grandma uses regular Kikokoman soy sauce with that it’s a personal preference and it’s really delicious, also imo garlic rice is better for breakfast for longsilog with leftover rice, fresh hot rice with adobo is a classic meal
Spent 4 weeks in the Philippines n just came back. There is one dish that I discovered in New Port City. It’s called chicken pastil. It’s covered in this cute triangle shape banana leaf…I loved it so much! I ordered 20.. ate ten in the morning and ten for dinner 😂 sisig, bangus, chicken inasal are amazing for me but pastil really surprised me.
Pastil is a Muslim traditional dish from the southern part of the country and yes, you just can’t have one for lunch or dinner-you’ll def come back for more. 😂
6:15 adobo is actually spicy I'm not a cook like you guys but I am Filipino and there are so many variations of adobo but half of those are actually spicy you can do it a little bit dry or soupy depending on your mood and the weather, spicy is good in dinner when the temperature gets a little bit cooler 4C
Wonderful video as usual.
It’s great having Chef Anton reacting. Wonderful having his perspective on Philippine dishes.
Rachel Ray has always said she is a "Cook" not a chef. great video guys.
I like sugar cane and coconut vinegar fusion in an adobo, also the stewed garlic and the garlic paste , Adobo meat with Kangkong and Puso ng Saging and sitaw, its like Adobong KAre-Kare without peanut sauce and gata
We always put boiled eggs with our adobo. That and a small salad of chopped tomatoes and green onion with a sprinkle of black pepper and Patis (fish sauce).
butter is more expensive as opposed to margarine for fried rice. people would if they could.
Coriander seed (kulantro) steeped in boiling water and cooled down was traditionally used to relieve the itching caused by chicken pox. I rarely see it used in Filipino dishes.
My grandma has her on recipe that I love, mainly just cutting the pork at an even 1inch chunks and having a hella lot of atsuete so that the pork oil gets that amazing color.
Yknow why filipinos don’t use butter on fried rice? It’s because not everyone has the money to buy extra ingredient. The reason filipinos are obsessed with garlic fried rice is one, it’s easy, and two, it’s a way to heat up rice especially if the rice is close to spoiling.
When I prepare my dishes.
For soy sauce, Datu Puti for cooking and Silver Swan for dipping sauce.
For vinegar, I do the opposite. Cooking would be Silver Swana and Datu Puti for the dipping sauce.
For some reason it is much better if I do it that way.
NICE I love how you get to try the dish after! Please continue that format! This channel brings a smie on my face!
a happy face with a great dish is what it's all about, if they arent smiling or wolfing it down it's a fail. I hope that lady takes notes and amps up her game. I never wanna see someone who cooks lose their edge. cooking is important. this is from someone who liked cooking and cant eat many things because if my several conditions. yeah why so weak why so weak XD but I will eat again in Jesus name baby! Just had some mofongo and I tolerated it so I am improving!
I love the points of the video where they explain it like I'm five nuances. Brilliant and on point. Learn and burn!
Gonna have some Adobo tomorrow for lunch.
Let me join you
God damn, I love watching masters of their craft flexing their mad knowledge.
Guga's adobo looks like the traditional homecooked adobo
Seriously, you guys are my favourite chefs to watch on RUclips, second only to Uncle Roger for food reaction videos. Keep up the amazing work, and I look forward to the day I can come visit your restaurant!
I cannot wait for the sauce to come back in stock so I can try it! But also Anton definitely fits the SYWGF vibe 😂
When my mother was alive she criticized me and said That’s not the way you cook adobo. And I said I know, short cut and am busy and tired. My friends were all laughing when I told them the story. Never forget that.
I think we should focus on how awesome it is when other cultures embrace and have a try on asian cuisine. No one is trying to be technical and cook it the authentic way. It's just pretty cool that people are at least trying to cook it.
Great video Brian 👍
Thanks for watching!
Adding sugar is not necessary specially when you used coconut vinegar (or any vinegar that have sweet-to-sour profile)
One of my colleagues from the Philippines cooked an adobo. I asked for the recipe. I reduced to a very thick consistency without corn flour and it was not over salted at all and very delicious 😋
I’ve never seen coconut oil, I’m so rural we just got avocado oil. Everything is vegetable, canola, or olive
Avocado oil is a great neutral oil. Worth trying if you haven't.
Just use the meats fat for oil by slowly cooking the meat first then lightly brown the garlic and add everything else and simmer.
Normally "pure coconut oil" will look more like lard than oil refined coconut oil is your "generic" oil either way just use neutral oil you will be gucci, peanut, avocado, canola
"Pro tip" you will most likely than not see coconut oil in organic selling stores not sure why...
Since you guys are venturing into the world of adobo, you should react to Andy Cooks' video when he visited the Philippines to learn more about adobo.
Having been playing Sonic x Shadow Generations for a bit now.
Broken Mirrors feels like would fit in with Crush 40's music. Probably for Shadow before he joins Sonic/Team Dark or his relationship with Mephiles.
I luv Datu Pati! I use their twin-pack soy/vinegar when ever i make adobo, with a little bit of coconut aminos.
Frenchy in red ❤
This episode was a knowledge bomb; love it!
I need to be gluten-free, unfortunately, but honestly there's available options for most things these days that range from pretty good to sometimes even better than a lot of other options. For tamari, I get the San-J brand, and it's honestly amazingly good. That said, most soy sauce is fermented and processed enough that I've not had an issue with it...but I'm betting there are some methods that could give me issues, and I love the tamari flavors. It's more traditional for Japanese cooking though, and I'm sure the difference in flavor wouldn't be a benefit to all dishes.
I cook and eat adobo almost every other day. Our version has onions in it and sometimes use calamansi as replacement for vinegar.
As to phoning it in, for the most part all the TV cooking shows are that now. The FoodTV personalities are just that, personalities. Brand names. They now 100% operate like talk show hosts.
Rachel Ray, and many others are just the performer. The face of the corporate brand that is their name. In most cases they don't even control the company, they exist as a brand consultant or something to that effect.
They don't prepare the food, they don't make the recipe, they don't even pick the general theme of the show. A marketing team goes out and tries to gauge recipes that are "trending", they try to invent a different take on existing recipes, they pick items and brands to insert and showcase based on sponsor agreements. Most of the time these dishes are designed more to fit corporate standards versus making any culinary sense. Then a script writer writes out the episode and Rachel just shows up and films a dozen of these things in a day.
You could swap this out with any personality and the show would be the same. They just are putting the Rachel Ray brand on something completely produced by other people.
if it's a typical adobo it can be without marination or not just fry if it's for restaurant level it will have marination. loving cooking adobo, it can be all around like it can be a hangover food with a lot of chilis or a beer food typically chili adobo chicken feet. or the old school days they put it in a glass jar and store it.
I will mince up my garlic and add it at the start when im making a slow cooked dish. Not rice, but roasts.
It must be National Rachel Ray Day since both you and Uncle Roger released RR vids today. 😂
😁
The first time I ever had cilantro was when a family member called themselves making chop Suey. I know chop Suey is not Chinese but I also knew that cilantro did not belong in it. It was the most disgusting thing I had ever had because I was not expecting that taste. I couldn’t eat it. People who don’t know what they’re doing make up stuff and it comes out horrible. They don’t bother to find out the right ingredients when they’re cooking something which is a big pet peeve of mine.
I have had some horrible tasting foods because people didn’t know what they were doing like someone supposedly making enchiladas and all they did was cook some ground beef possibly seasoned it, put it in some flour tortillas, rolled them up and then poured tomato paste on top and that was their enchiladas. I guess they never heard of enchilada sauce that you can buy in a can at the grocery store.
Somebody else was supposed to have been making enchiladas and they use pita bread instead of tortillas. Again, no enchilada sauce and just some ground beef and cheese and tomato paste.
After that bad experience with cilantro, I currently love it. But it was that first experience not expecting it because it did not belong in the dish it was in
love you guys! if you're ever in the Dallas area id love to treat you to lunch at my spot
The best adobo is reduced sauce but of course with out a ton of soy sauce.
vinegar is the minimum. yup, you can have it without the dark color. soy sauce came later in the Philippines. my grandmother did one where she adds tomatoes, also a late arrival to the Philippines, but no soy sauce. some have used annatto. they're from that time, tomatoes and other plants could be grown in the yard, soy sauce had to be bought, and they had little cash.
we dont use butter because usually its much more expensive in ph..an alternative would be margarine
Searing the meat are as common as it can get in a usual household too. Especially if you're doing it the quicker way(no marination). It doesn't matter if it's chicken, pork or beef. Of course fish and vegetables doesn't require frying first.
Seafood adobo... It's better with milkfish or what we call in Tagalog, bangus. Coat it with flour and cornstarch then deep fry it. For the sauce, same with the traditional adobo but it will not thicken up. For it to thicken up, use slurry (cornstsrch and water).
Frenchie always goes into drooling heaven when ever you mention guga... I want to go to uncle guga's house
Believe it or not I do put cilantro as a garnish for my adobo. It's not traditional but it's also not a radical idea. Cilantro can be found in a lot of other East and Southeast Asian food and it complements the adobo really well with the freshness. Filipino food needs to start incorporating more fresh herbs beyond green onions in some of the dishes.
I'm not Filipino but damn adobo sa gata is delicious 🤤😍
Ever made Adobo with just vinegar and no soy sauce? My favorite style of adobo. So good!
N.B. Datu Puti and Silver Swan used to be competitors, but are now owned by one company, NutriAsia, which basically controls the condiments industry in the Philippines. By now there may be little or no differences in the formulation. This company also owns Jufran, UFC, Mang Tomas, and Amihan brands.
In French cuisine I wouldn’t necessarily add sugar directly but compliment the wine of the base with a touch of sweet wine. I believe their flavor palette would appreciate that more so than adding sugar especially with a protein. However in Asian I would prefer sugar since the flavors tend to hit one flavor at a time
It's nice to see everyone gets to be traumatized 😂 But I am tempted to make Chicken/Beef Adobe next weekend when I get a chance to visit the butcher's.
Home cook/ pro here, my grandmother always taught me . " If it ain't broke, then why try to fix it. Recipes are the guidelines for the dish. It's not set in stone. You can twist it a little, maybe, but for the most part. Don't fkn touch it. 18:23 it looks like vegan bird food. If you're going to teach or do it, do it right. Respect all cultures thank you 👍🏾
I have heard she could be sloshed. Even I know to fry up cumin seeds and then grind it and the garlic in water - you have to fry equally sliced/minced garlic
recently our Filipino adobo, evolves.. like for us we love adding chunks of pineaple, banana flowers/blossom, and coke/sprite cola.. optional moscovado..
That's not adobo if you put pineapple in chicken that different meal called pininyahan (pineapple chicken) not adobo.
this is just good vibes. chef anton fits so well with yall
Especially for pork adobo, you don't need oil. The fat will render out as you braise it. The beauty of the Filipino Adobo is in it's simplicity.
You can use oil a little if you don't use non stick. Olive oil will taste funny.
I personally reduce my soy sauce down but to balance the saltiness I add vinegar and sugar. But I think it’s more of the collagen from the chicken that thickens the sauce.
You should check featr's precolonial adobo. That's the original adibo recipe (I believe). At least thats almost how my ilokana lola used to cook adobo (except for the pot). It's super stripped down, just vinegar and garlic, no soy sauce.
If only chef JP Anglo's there :) talking about authenticity without all the bells and whistles for Filipino food.
Chef Anton doing us proud! Always enjoy Brian and Frenchie roasting people lol
i’ve been telling people how i use datu puti for adobo because its salty you dont have to season it anymore. silver swan for me is sweet and bland like a watered down oyster sauce
Butter is good. But traditionally we use lard.
I am glad the butter onrice got approved. It's the one advice on tice cooking I kept from my European grandma and each time I do it I fear I am insulting Asian ancestors by honouring mine 😊
I was so happy to hear it when he said “Filipinos don’t use chopsticks”. Hahaha I said the same thing on Gugas video! 🤣🤣🤣🤣
I've never had it will need to try
I'm from the uk and I think Freuchie is correct about bland English food though
I think it is a generational thing I still know a lot of people who like plain food some people don't season at all
Marinate the protein, sear the meat, set aside. Saute garlic, onion and bay leaf, put back the meat. Add vinegar, soy sauce water. The taste should be balance, not too sour nor too salty. Add black pepper. Cook until the sauce is almost empty and meat is tender. I don't put sugar because that's not the authentic adobo. But nowadays some do put a little bit of sweetness on it. Serve and enjoy.