Joel Binamira - what a legend "hundred's of varieties, none of them wrong, all of them good", "they're both great it's just a question of technique, ingredients". What a brilliant outlook on the evolution of dishes!
@@Counterflakagreed lol and in my experience (i might not be the only one) i tried cooking adobo like my mom’s without any instructions and remembering it from memory…ofc it was a total failure. So i tried cooking adobo again but this time with her guidance. It tasted VERY different from my mom’s. I guess technique is very vital in making adobo. it makes all individuals unique in a way
@@CounterflakI think that was simply the best thing said. It doesn't matter what fancy restaurants you visit in life, there is always a dish your mum made that was the best to you.
i love the way joe explains it, hes not negating other recipes instead he explains the origin of the dish and gives us the most authentic traditional version without being elitist about it
"none of them wrong, all of them good, everyone's mother's version the best" is so true, i've never liked anyone's adobo as much as i loved my mother's cooking!!
Oh man, you NEED to watch FEATR/Fat Kid Inside!! It was originally Erwan Heuseff’s channel. They upload the same documentary type for almost all videos that they upload and they feature SOOO many Filipino cuisines that are underrated
Well, getting Joel Binamira to teach was a very good call. I first saw him on an Anthony Bourdain show. I am not Filipino, but I still would daresay that Joel Binamira is a national treasure to the Philippines.
“Origins” Still dumbfounded that the start of the series is Adobo with the first guy invited to share his experience is a legend in Filipino cuisine. The whole vlog is a testament to your dedication to spread the love of food to the whole world. As a Filipino, I am so proud of this. Thank you Andy and the Team for what you are doing. May you be blessed with a long life of spreading more delicacies to the universe. Come back to the Philippines 🇵🇭 soon as there are more than just Adobo🐽
Mad props to you and your team for pairing up with some of the Philippines' best. Joel could be considered one of the first food bloggers in the Philippines. He was also the one who hosted anthony bourdain during his first visit to the country where Mr. Bourdain named lechon as the best pork dish in the world. Ige is a well-respected food historian and he has been a proponent of regional Filipino cuisines for decades. Meanwhile, the people of The Fat Kid Inside Studio are leading the charge in the next generation's appreciation for the many hidden gems in Filipino cuisine. I hope you all had a blast during your visit and I'm sure many of your Filipino fans -- me included, cannot wait for you to return and enjoy other dishes that speak about our history and culture
3:32 'none of them wrong. all of them good. but everyone's mother's version is the best.' this is going to be one of my best definitions of Adobo moving forward. this man, Joel Binamira, is very articulate.
Adobo is not a Filipino food. Only the word is. Adobo just basically means marinade and there are recipes for this in about every country in the world.
@@jamesdavis8731I didn't say that we Filipinos own Adobo. I simply said that I appreciate him visiting the country and knowing about the history & different ways on our take to Adobo. No negative vibes dude :)
@@jamesdavis8731bro, you got it all mixed up,.It's the other way around. The only none Filipino about adobo is the name for it is a Spanish word. But the dish is Filipino. It exists way before the Spanish came and call it adobo.
@@jamesdavis8731 The food preparations using vinegar to prevent spoiling during the day was Filipino. Except , the Spanish Conquistadors called the cooked food adobo because it was similar to Spanish Prepared Adobo. So, it is not the fault on why the name stuck. If the Spaniards did not meddle with everything in the country, then it would have been known by its original local or native name.
Kawali (spelled kuali in Indonesia and Malaysia) and kawa (round bottomed metal pans) are also pre-colonial throughout Southeast Asia. They are derived from the Indian karahi and are older than Ming dynasty Chinese woks, and the kawali or karahi may actually be their origin. Metalworking is precolonial. They were just expensive and thus regular people tend to use clay palayok for everyday cooking. Typically a single village had one very large kawa used for cooking for village feasts in the pre-colonial era.
putting the pre-colonial adobo recipe right from the start and discussing the reason as to why it existed in the first place is an enlightening way to educate common folks about local culinary background. thank you very much for showcasing our culinary culture and will be looking forward your very own kiwi adobo 😊😊
Up north in the Ilocos region, this is still the way most folks cook adobo - no soy sauce. I understand that even in Cebu, their adobo also do not use soy sauce.
So jealous! As a US Navy brat from the Pacific in the 60‘s and 70‘s, Filipino people and Filipino food were a beautiful addition to the Navy base lifestyle. I now live in Europe and practically run to any Filipino street food stand I hear about. Adobo is „pork stew“ to me and as such, every version is awesome!
yes! Someone that got this right! There is nothing special about adobo, it just means marinade and it is basically a stew, that's it. Many countries have stews. The main difference is that Filipinos probably use more vinegar. But otherwise there is nothing special about adobo, it is just the word.
Adobo is not just for Meat (Pork, Chicken, Beef) but also for Fish, Seafood, Veggies & other exotic ingredients. it can be spicy, salty, sweet, or sour flavor. Along with the meat, you can also put in some potatoes, carrots, plantain, pineapple, sweet potatoes, or any root crop. you can also put some other spices and liquids like coconut milk (Adobo sa Gata), Turmeric (Adobo sa Dilaw), and many more variations. Like The Philippines' 7000+ islands, there are as many Adobo as you can have. That is why Adobo best represents the Philippines.🥰🥰🥰
What I like about Andy here is that he steps back as his guests explains their recipes, which makes him a great host. I'm gonna call him an honorary Kuya or Tito.
I love how Andy went with Abigail to the market and weren’t like all the other foreigners who visits this country and finds everything “weird” and “dirty”. A real content creator who would do what’s needed for their craft🙌🏽 I wish they also made another filipino dish such as sinigang.
I'm a Filipino and my Mother told me that there are 100 ways to cook Adobo. From what I learned about History, adobo, or was called before adobar was not even a recipe but a process of preserving the meat. but later on, became a delicacy here in the Philippines.
the no-soy sauce one is how my mother cooks adobo, hers is much more reduced though. "none of them wrong, all of them good" is such a great line to describe adobo varieties.
@@thatguyluis hindi adobo yun kung walang toyo. Dahil soy ang ginamit ng mga ninuno natin at tubo na suka simula 1490s pa. Kaya never ako aagree na adobo puti or what ever yan. I study history kaya mali sila
"As you notice, we don't measure anything" As Uncle Roger says, we use our "feelings" for measurement when it comes to cooking. Sir, you have summoned once again, the majority of us Filipino who enjoys your content. We can't wait for you to try cooking some more variations of adobo. As Sir Joel Binamira mentioned, "there's hundreds of varieties, none of them wrong, all of them good" - this sums up every Filipino dishes. Every region, every family has their own recipes for everything :D I hope you enjoyed your stay here in the Philippines as well, despite the extreme heat of course :D
The statement of everyone's mom made the best version is a global phenomenon. I love that no matter how different we all are, that love of family food is a spot of common ground.
@@lisamckay5058 no neither of them but one of them does make the best lamingtons and her cakes aren't bad. I think they just had better things to do one of them is an awesome artist
The first adobo reminds me so much of my grandmother. She always makes me that kind of adobo whenever I'll be on a camping trip that I could consume for two weeks.
There really is no specific "real" recipe to adobo. We have like 3 recipes here at home alone. Ask 100 families what their adobo recipe is and you'll probably get 100 different recipes.
Yeah! Fuck 'em fools. I made adobo once with pineapple juice to substitute for the sugar. Once, I used honey. All of them tasted great! You can modify adobo anyway you like!
Andy i NEVER comment on videos, but honestly your content is so worth it, you and your team should know how amazing all of this is for us. Thank you so much!
Thanks Andy for featuring Joel Binamira. Many people especially younger Filipinos should learn and understand the very basic and authentic version of Adobo using salt (the way my grandmother also used to make) or fiah sauce and that all subsequent versions came from this base.
Not Filipino but had many friends growing up and worked with my entire life. Always so warmly invited to their homes and family events for some of the best food I have ever tasted which I have added into my own rotation of dishes. My favorite being adobo I learned quick that everyone makes it differently and even the same household doesnt always make it the same every time, which is probably why its such a great dish. Its really hard to stuff it up! I recommend everyone to try making!!!
That's because adobo just means marinade. That's it. Filipinos like to use vinegar in a lot of things, but otherwise there are versions of adobo all around the world. Adobo is NOT a Filipino thing, the word is.
Adobo is hella basic, wonderful actually. Makes it possible to add your 'personality' into the dish, however you like it. I like my adobo to be the survival food variation(very pickled to the point it can last for almost two weeks), as I'm a rice hoarder(high rice to viand proportion which is cost effective).
@@mauicervantes3596 LOL. You simply are not educated on this subject. Adobo just means marinade or marinade and stew. Adobo does not mean with vinegar. Many countries have a marinade type of stew. Many.
if you brown up the pork then add black pepper, a clove of garlic, 2 whole bay leaves, a cup of water and a table spoon of soy sauce and vinger + hot pepper paste then simmer for a few hours you will be surprised by your final product
I love this. As a Fil-Am, this warms my heart. Adobo is the comfort food of my youth. It's a bit conflcting to be a Fil-Am. You identify deeply with both countries/cultures but you don't feel quite at home in either. I'm going to make all of these versions. Home is where the adobo is.
Hey Andy, in Bicol we have 3 types of adobos... The traditional one which one you cooked, the "adobo sa gata" (gata is coconut milk) and "adobong puti" means cooked with salt (no soy sauce) and "puti" means white because no soy sauce / dark color. :)
Philippines has so many different cultures, native languages as well as food.. If you go south like Visayas or Mindanao areas, they have also their own version of a certain food, they also have their own food that have originated in there area. That is one the beauty here in Philippines.❤
Love Joel Binamira.He is a true culinary chef.He respects the other versions of Adobo.He does the cooking and explaining it with humility, professionalism and very knowledgeable about the skills in cooking.Hat off to you Sir! You are a very good Teacher.You explained the process simply.
Thanks for dropping by! we're glad that you chose to learn and experience our humble culture. Guys like you are the reason why the rest of the world are starting to acknowledge our ppl and we need that to happen because our OFWs (Oversea Wokers) contributes 9% of our country's GDP so that means a lot to us. So thank you 💌 from The 🇵🇭.
Adobo #2 is like the most common way to cook it. Even when I'm camping out, that's how I cook it. Sometimes with extra sabaw and serve it with extra rice. Thanks Andy, for letting people know more about our taste and culture.
Adodo number 1 is how my grandma cooks.. Adobo number two is very common... i can eat it at home and in carenderia... Adobo number 3 yet to be discovered. I also want to add that i have notice that our pork humba is also an adobo variety.....humba is cooked with hard fat, with bay leaf, banana blossoms, salt, soy sauce, vinegar, pepper corn, black beans and with Sprite or 7 up or you can use pineapple juice instead of Sprite...
The thing about adobo is that its great anyway you want. It can be saucy. It can be Soupy. It can be dry. It can be fried. At the end of the day, its delicous if done with love, you can tell its Adobo.
Thank you Andy for coming to the Philippines and featuring adobo. Joel’s version is my grandmother’s way of cooking adobo while Abby’s version is my Mom’s. No wrong version as every household has its own. Kudos to Origins. Please continue what you’re doing and bring back traditional cooking to mainstream channels.
The beautiful thing about cooking a dish in any country in the world... You will never have the same one at someone elses home. Every family has a little something that makes the dish theirs. Its a beautiful thing
Agree. I’m always excited to taste different establishments that serve the same type of food precisely because I know it is gonna be different. It is beautiful indeed.
I have so much respect for Andy for highlighting the essential truth of adobo and honestly a lot of classic dishes: There's always more than one way to do it right. Great series!!
Love this Origin concept!!! Tracing back the origin of the dish with the right amount of respect and acknowledgement from where it actually came from. Salute for going the extra mile of actually travelling to the Philippines. 🙌👏
Thank you so much Chef Andy for this video. And thank you Mr. Joel and Abby for making the video aswell. The authenticity and culture us the reason why cooking has survived for 1000 of years.
"hundreds of varieties, none of them wrong, all of them good but everyone's mother's version the best" I love this line! Perfectly captures what adobo is to filipinos!
This is a good way of showing that every dish, esp in the Phils, has a lot of varieties. Adobo can be cooked a hundred varieties so I guess no one can’t just tell the right way. And it’s all delicious!
The thing that I noticed is he chose the right people in this video, researched very well and that's history right there! Now, let's call him Tito Andy.
Andy, you are doing great things online - I love it. But the thing I admire the most is your respect of all people and cultures and your love of their cooking. In a world looking for division to generate hate, your ecumenical approach to life is edifying. I am an Australian who has lived in Asia for 30 years and the older I get, the more I love the diversity of the region. You are a great ambassador for NZ and Aus. And Abigail is fantastic - I'm sure you spend most of your time off camera laughing. I look forward to this series - I might even go to Flight Centre's website and book a flight. Cheers mate, keep it up. And I hope I'm not overstepping here, but I love how you have channeled your sobriety into being a global online guru. Keep it up - one day at a time mate.
Wow, Sir Joel explained clearly the origin of Adobo and how this recipe is revolutionary for us Filipinos. I love hearing a little history while cooking a dish because it made me understand why they would put certain ingredients or why does the dish have to be cooked that way. Kudos to this team!
The addition of soysauce is the "standard template" version of adobo familiar in most Filipino households, though various regions around Luzon Visayas and Mindanao has their own local versions of adobo, the soysauced version is the most familiar. The addition of eggs was a thing when families are on a tight budget and cannot afford to buy enough meats, they use hard boiled eggs as an extender.
Adobo in each Filipino houses are very different even so in every region... Adobo is the culinary representation of the Filipino culture, a mixture of all the beautiful and good stuffs. Hope you enjoyed your stay in our country... Cheers brother.🤙
Awesome content! I grew up in Cagayan Valley and the way we cook adobo depends on the event or situation we are in. Whenever we go on long trips like field trips, family visits in far away places, we cook adobo similar to how it was cooked in the first segment (pre-colonial version) so it would last a very long time and we can eat it while traveling for a long period of time. Also, it is important to know that there is really no wrong way to cook anything as long as you enjoy it. Thanks, Andy!
Many thanks Andy and everybody involved!! This “Origins” format is going to be very successful. 100% sure about that. Food and travel is just a heavenly combination that connects most people around the world. Can’t wait for more to come😊
As bicolano, we are also have our version of adobo, which is an adobo with coconut milk, lots of chili and sometimes have some veges like papaya and/or moringa leaves. Usually used chicken for this version of adobo. 😊 Taste like home.
@@iamwhatiam1991 if your hear Joel said "from there,it shoots out into hundreds varieties , none of them wrong all of them good. But everyone's mother version is the best." Mostly, one particular dish has its unique characteristics depending on which region you are which impacts by the availability of ingredients. If your adobo has soy sauce can I say yours is wrong?
I always compare Filipino adobo to American chili. There are hundreds of variations, all using the chili name and heritage. Every family has their own recipe, and every family swears their chili is the best in the world.
Thank you so much, Chef Andy, for promoting our Filipino cuisine. I'm glad you enjoyed eating our food and visiting some of the culinary places in the Philippines. Good luck and more culinary dishes to share.❤❤❤
Wow! So happy to see you trying Adobo! Its the go to of all pinoy!!! If you go to the US and you pass by a filipino community, right away you will smell adobo!! Hope you had a blast in the Philippines 🇵🇭! Thanks Andy for stopping by!!! 🎉
From just cooking for babe, to cooking for friends, cooking what the commenters request.. to this food "Origin" series.. Just shows how creative and brilliant of a food content creator you are.. Hope to see more travel and food origins of other country as well.. and hopefully comeback here in Philippines for more food content vlogs.. Uncle Roger give you the Uncle title.. We Filipino's give you the "Kuya" Andy title.. Keep up the good cooking.. ❤❤😊😊
Hello Andy. I am from Germany and love cooking videos. This quality is on par with Mr. Ramsay's Uncharted series. Keep it up, much love and happy cooking!
There are literally hundreds, if not, thousands, of varieties of adobo dish in the Philippines. My favourite way to cook adobo would be like how Chef Joel Binamira would prepare adobo, salt instead of soy sauce. But I use chicken instead of pork.
Adobo is indeed a "Mother's Version' and each Adobo always varies based on a Mother's recipe and always varies by province or city for sure. I have never tried a "palayok" Adobo. Over the years this dish has indeed evolved and that's the beauty of Adobo for me that each version of cooking provides a new gastronomic experience. Abby's process and ingredients are more the common and as she says "household" version. The only variation for everyone is the measurements, technique and cooking time. Searing it twice definitely helps to both render the fat further and char the meat more.Just drive an hour away and the adobo changes lol
Hope you enjoyed your stay here in the Philippines. In terms of Adobo, Abi's version is the one close to whats being served in my home. I know about the OG Adobo having no soy sauce, but not the Cavite one. Might entice me to try it out when time becomes available.
It's very hard to perfect something like adobo because every household cooks it differently depending where you are located in the Philippines. But i appreciate the dedication on actually flying in here just to do that. Also i think people located in the middle or the south part put some coconut milk in their adobo.
Different islands in the Philippines has its own unique version of adobo i live in Negros Occidental, province that is the sugar capital of the Philippines we love our adobo sweet and a little bit spicy. We put a lot of garlic and onions. Some of my neighboring province in Visayas put ginger in their adobo . Some province use "gata" or coconut milk instead of water in simmering the meat. Explore the Philippines and you'll know we do have a unique versions of everything. Goodluck to your channel sir!!!!😊😊😊
Good on ya Andy for heading over to the Philippines & getting the History & sharing it with us. I was just over there for the third time back in May catching up with in laws
Asian cuisine is the undisputed first among the continental cuisines. It is the first historically and realistically as well. It is so diverse that it is difficult to count the dishes it contains, in addition to the non-stop eruption of different flavors.
Adobo is the kind of dish that even you reheat or refried so many times, it still taste good. Abigail's version of adobo is the most common in the Philippines. Others they don't put a boiled egg in it. But I like to eat it with boiled egg.
Wow, all i know is different islands in the Philippines have different way of cooking because it depends on whatever’s available on the island. Now I’m learning more. Thank you for sharing!
Man that was so interesting that you showcased the OG Joel and his take on the OG adobo. As he mentioned there are a hundred and one versions of how to cook Adobo as each household has a different way of preparing it, given their own spin in cooking this iconic dish. Our's had some liver to make a thicker sauce and if liver is not available liver spread would do.
great idea Andy. Origins and variations. Food is a culture and we know cultures are always evolving. PPL just need to be more accepting of the variations even if it's different.
What a great idea for a series. I love that you highlight food from all over and do it justice and now shining a light on the cultures they come from is even better. Much needed in our modern world. Honestly if there's one thing that can bring people together it's food, so don't build bigger fences, build bigger tables. Sit down and share some grub. It's ointment for the soul.
I'm excited to see your take on adobo! My dad, who is from the Visayas region of the Philippines (Negros Occidental), makes a dry adobo as well. He uses anatto as well to give it a reddish color, but no fish sauce, only salt, garlic, bay leaf, vinegar. All adobo can be good with chicken as well as pork.
Nakatikim ako nyan s iloilo. Sobrang sarap ng adobo n yn. Simple pang lutuin tapos ibabahog yung kanin hanggang matutong sa kawaling pinagadobohan. Paparesan ng ensaladang dahon ng sibuyas.
Super appreciative of Andy for going all the way to learn more about adobo. Love your content as always, Andy! I hope you enjoy making this video and I also hope to see more contents like this. How about sharing some stories about food you enjoy growing up? That would be nice.
Joel Binamira - what a legend "hundred's of varieties, none of them wrong, all of them good", "they're both great it's just a question of technique, ingredients". What a brilliant outlook on the evolution of dishes!
Exactly I love his response.
He's right about everyone's mum's version being their favourite as well haha
@@Counterflakagreed lol and in my experience (i might not be the only one) i tried cooking adobo like my mom’s without any instructions and remembering it from memory…ofc it was a total failure. So i tried cooking adobo again but this time with her guidance. It tasted VERY different from my mom’s. I guess technique is very vital in making adobo. it makes all individuals unique in a way
@@CounterflakI think that was simply the best thing said. It doesn't matter what fancy restaurants you visit in life, there is always a dish your mum made that was the best to you.
Me too. Loved that quote of his
So so grateful to be a part of this! Thank you for visiting and for sharing our culture 🙏💕 Congratulations team!
baka Ms. Abi namin yan😍
Lumpiaqueen🎉🎉🎉
❤
You were so cute and funny in this video
Gnda ng voice mu po tita na din po ba kayo✌️
i love the way joe explains it, hes not negating other recipes instead he explains the origin of the dish and gives us the most authentic traditional version without being elitist about it
True, pansin ko din
he understand better than most of the Filipino that it's not just one way to cook adobo
I just reaslised how it's basically humba.
"none of them wrong, all of them good, everyone's mother's version the best" is so true, i've never liked anyone's adobo as much as i loved my mother's cooking!!
Same. My favorite adobo is my mom’s.
my mom's version is too simple & dull.
@@ekozoidmajiker6186i see you have a sad childhood..
I love my mom's adobo it's super good
ironically, I've never liked my mom's adobo. My lola's is pretty killer tho.
Dude, I have never seen any RUclipsr having so much care and respect for ANY culture in a documentary type content. You have my respect sir!
INDEED
Oh man, you NEED to watch FEATR/Fat Kid Inside!! It was originally Erwan Heuseff’s channel. They upload the same documentary type for almost all videos that they upload and they feature SOOO many Filipino cuisines that are underrated
What about Anthony Bourdain?
nah he was angry bout chicken in jollibee served with rice in which he thought a bun (bread)@@calebhall331
He’s fantastic!
Well, getting Joel Binamira to teach was a very good call. I first saw him on an Anthony Bourdain show. I am not Filipino, but I still would daresay that Joel Binamira is a national treasure to the Philippines.
“Origins” Still dumbfounded that the start of the series is Adobo with the first guy invited to share his experience is a legend in Filipino cuisine. The whole vlog is a testament to your dedication to spread the love of food to the whole world. As a Filipino, I am so proud of this. Thank you Andy and the Team for what you are doing. May you be blessed with a long life of spreading more delicacies to the universe.
Come back to the Philippines 🇵🇭 soon as there are more than just Adobo🐽
People just do that to him bc he’s white
@@leightonlawrence8832 just came from twitter?
@@leightonlawrence8832 geeez , there is always that kind of person ... smh
@@leightonlawrence8832and there you go. I've been waiting for your comment to appear Karen, I mean Ken, I mean "Leigtonlawrence"
@@Trolololitarian_RepubLICK yea I’m a Karen who will whoop your ass kid.
Mad props to you and your team for pairing up with some of the Philippines' best. Joel could be considered one of the first food bloggers in the Philippines. He was also the one who hosted anthony bourdain during his first visit to the country where Mr. Bourdain named lechon as the best pork dish in the world. Ige is a well-respected food historian and he has been a proponent of regional Filipino cuisines for decades. Meanwhile, the people of The Fat Kid Inside Studio are leading the charge in the next generation's appreciation for the many hidden gems in Filipino cuisine.
I hope you all had a blast during your visit and I'm sure many of your Filipino fans -- me included, cannot wait for you to return and enjoy other dishes that speak about our history and culture
You mean sisig. Bourdain named sisig as the best pork dish in the world
Cubans make wonderful lechón too. All Spanish heritage!
“Everyone’s mothers version is the best” couldn’t agree more😊
3:32 'none of them wrong. all of them good. but everyone's mother's version is the best.'
this is going to be one of my best definitions of Adobo moving forward. this man, Joel Binamira, is very articulate.
Im a Filipino and I appreciate your effort knowing about our food. You deserve respect! Props, Andy!
Adobo is not a Filipino food. Only the word is. Adobo just basically means marinade and there are recipes for this in about every country in the world.
@@jamesdavis8731I didn't say that we Filipinos own Adobo. I simply said that I appreciate him visiting the country and knowing about the history & different ways on our take to Adobo. No negative vibes dude :)
@@PGrafilo2816 well, im sure no one in this world will find adobo better than us
@@jamesdavis8731bro, you got it all mixed up,.It's the other way around. The only none Filipino about adobo is the name for it is a Spanish word. But the dish is Filipino. It exists way before the Spanish came and call it adobo.
@@jamesdavis8731 The food preparations using vinegar to prevent spoiling during the day was Filipino. Except , the Spanish Conquistadors called the cooked food adobo because it was similar to Spanish Prepared Adobo. So, it is not the fault on why the name stuck. If the Spaniards did not meddle with everything in the country, then it would have been known by its original local or native name.
Kawali (spelled kuali in Indonesia and Malaysia) and kawa (round bottomed metal pans) are also pre-colonial throughout Southeast Asia. They are derived from the Indian karahi and are older than Ming dynasty Chinese woks, and the kawali or karahi may actually be their origin. Metalworking is precolonial. They were just expensive and thus regular people tend to use clay palayok for everyday cooking. Typically a single village had one very large kawa used for cooking for village feasts in the pre-colonial era.
In my mom's province they pronounce it as karaha or kalaha.
@@holyserpent9690 Yes, it's kalaha/karaha in Visayan, which makes the connection to the Indian karahi much more obvious.
We have 2 kawa and plenty of kawali with different sizes.
putting the pre-colonial adobo recipe right from the start and discussing the reason as to why it existed in the first place is an enlightening way to educate common folks about local culinary background. thank you very much for showcasing our culinary culture and will be looking forward your very own kiwi adobo 😊😊
Up north in the Ilocos region, this is still the way most folks cook adobo - no soy sauce. I understand that even in Cebu, their adobo also do not use soy sauce.
So jealous! As a US Navy brat from the Pacific in the 60‘s and 70‘s, Filipino people and Filipino food were a beautiful addition to the Navy base lifestyle. I now live in Europe and practically run to any Filipino street food stand I hear about. Adobo is „pork stew“ to me and as such, every version is awesome!
maybe it is time to pay a visit again sir ^^
Come back! The islands are calling for you!
yes! Someone that got this right! There is nothing special about adobo, it just means marinade and it is basically a stew, that's it. Many countries have stews. The main difference is that Filipinos probably use more vinegar. But otherwise there is nothing special about adobo, it is just the word.
@@jamesdavis8731 NOTHING. SPECIAL?!
Adobo is not just for Meat (Pork, Chicken, Beef) but also for Fish, Seafood, Veggies & other exotic ingredients. it can be spicy, salty, sweet, or sour flavor. Along with the meat, you can also put in some potatoes, carrots, plantain, pineapple, sweet potatoes, or any root crop. you can also put some other spices and liquids like coconut milk (Adobo sa Gata), Turmeric (Adobo sa Dilaw), and many more variations. Like The Philippines' 7000+ islands, there are as many Adobo as you can have. That is why Adobo best represents the Philippines.🥰🥰🥰
Thank you, i'll definitely try a few variations with your tipps
What I like about Andy here is that he steps back as his guests explains their recipes, which makes him a great host. I'm gonna call him an honorary Kuya or Tito.
agree he listens first
Should be kuya until Uncle Roger gives hims his uncle title. 🤣
I love how Andy went with Abigail to the market and weren’t like all the other foreigners who visits this country and finds everything “weird” and “dirty”. A real content creator who would do what’s needed for their craft🙌🏽
I wish they also made another filipino dish such as sinigang.
Guadalupe Market 🔛🔝
I think there's a short video of Andy and Abi cooking sinigang on RUclips.
yeah i just saw it! @@zjzr08
I'm a Filipino and my Mother told me that there are 100 ways to cook Adobo. From what I learned about History, adobo, or was called before adobar was not even a recipe but a process of preserving the meat. but later on, became a delicacy here in the Philippines.
the no-soy sauce one is how my mother cooks adobo, hers is much more reduced though. "none of them wrong, all of them good" is such a great line to describe adobo varieties.
that is how we cook adobo here in pampanga (or just my family, idk.. 🤣) . we call it Adobong Maputi.
That is not adobo haha
@@godyr4108that's adobo pre spanish colonialism. No soy sauce
@@thatguyluis hindi adobo yun kung walang toyo. Dahil soy ang ginamit ng mga ninuno natin at tubo na suka simula 1490s pa. Kaya never ako aagree na adobo puti or what ever yan. I study history kaya mali sila
@@godyr4108
"i StUDy HiStOrY kAyA mALi SiLa " 😂😂😂😂😂😂😂😂😂
It just shows how the Philippines is entirely a whole country but different at the same time
due to the geography! i live in this ph and the differences between a certain region can be major even in a single country
Kinda like American BbQ.
Literally almost every country around the world
I remember one of my teachers either in highschool or in college where they described the Philippines as a tiny continent
True. It also shows that we were already people of culture way before the colonizers arrived.
i love how sir Joel incorporated history with the pot, the ingredients and the actual dish
"As you notice, we don't measure anything"
As Uncle Roger says, we use our "feelings" for measurement when it comes to cooking.
Sir, you have summoned once again, the majority of us Filipino who enjoys your content. We can't wait for you to try cooking some more variations of adobo. As Sir Joel Binamira mentioned, "there's hundreds of varieties, none of them wrong, all of them good" - this sums up every Filipino dishes. Every region, every family has their own recipes for everything :D
I hope you enjoyed your stay here in the Philippines as well, despite the extreme heat of course :D
The statement of everyone's mom made the best version is a global phenomenon. I love that no matter how different we all are, that love of family food is a spot of common ground.
My mum is lovely but she is the worst cook
@user-zi1kr4kd1v fair enough. Is/ was your Nan a good cook?
@@lisamckay5058 no neither of them but one of them does make the best lamingtons and her cakes aren't bad. I think they just had better things to do one of them is an awesome artist
@@Britt-r3r Andy did lamingtons today! I didn't know what they were. Wow, they look delicious.
Because there's no food in this world will taste the same the way your fam cook it for you with the intention to make u full and healthy with love!!!
If you go in Visayas where I'm from we cook Adobo with Coconut Milk. We also have what we call "Humba" which is adobo based plus peanuts.
The first adobo reminds me so much of my grandmother. She always makes me that kind of adobo whenever I'll be on a camping trip that I could consume for two weeks.
That's how my dad cooks pickles, but my mom cooks with soy sauce,
I kind of dig how people told Andy his adobo wasn’t correct, so he flew to the Philippines to film 3 people making completely different adobos 😂
Right? You really can tell those people criticizing Andy’s earlier version didn’t take PH history seriously lol
Agreed - awesome content. Adobo #2 seemed like the one I would gravitate towards the most.
@@vt0ix They obviously don't know how to read.
There really is no specific "real" recipe to adobo.
We have like 3 recipes here at home alone. Ask 100 families what their adobo recipe is and you'll probably get 100 different recipes.
Yeah! Fuck 'em fools. I made adobo once with pineapple juice to substitute for the sugar. Once, I used honey. All of them tasted great! You can modify adobo anyway you like!
You’re probably the most genuine chef food content creator ever. Thank you for all your efforts in producing authentic and well researched videos.
Andy i NEVER comment on videos, but honestly your content is so worth it, you and your team should know how amazing all of this is for us. Thank you so much!
Wow, thank you!
Thanks Andy for featuring Joel Binamira. Many people especially younger Filipinos should learn and understand the very basic and authentic version of Adobo using salt (the way my grandmother also used to make) or fiah sauce and that all subsequent versions came from this base.
wow, i am a filipino and i am still amazed about how he cooked our adobo , this is an evolution !!
Not Filipino but had many friends growing up and worked with my entire life. Always so warmly invited to their homes and family events for some of the best food I have ever tasted which I have added into my own rotation of dishes. My favorite being adobo I learned quick that everyone makes it differently and even the same household doesnt always make it the same every time, which is probably why its such a great dish. Its really hard to stuff it up! I recommend everyone to try making!!!
That's because adobo just means marinade. That's it. Filipinos like to use vinegar in a lot of things, but otherwise there are versions of adobo all around the world. Adobo is NOT a Filipino thing, the word is.
Adobo is hella basic, wonderful actually. Makes it possible to add your 'personality' into the dish, however you like it. I like my adobo to be the survival food variation(very pickled to the point it can last for almost two weeks), as I'm a rice hoarder(high rice to viand proportion which is cost effective).
@@jamesdavis8731adobo is a filipino dish. Kindly educate me on what country cooks their meat with vinegar as a main component...
@@mauicervantes3596 LOL. You simply are not educated on this subject. Adobo just means marinade or marinade and stew. Adobo does not mean with vinegar. Many countries have a marinade type of stew. Many.
if you brown up the pork then add black pepper, a clove of garlic, 2 whole bay leaves, a cup of water and a table spoon of soy sauce and vinger + hot pepper paste then simmer for a few hours you will be surprised by your final product
Finally!!! As a Filipino, we thank you for this video. The world need this for their Adobos.
Finally someone has done good research… respects and applauses.. thank you so much for taking time and efforts
I love this. As a Fil-Am, this warms my heart. Adobo is the comfort food of my youth. It's a bit conflcting to be a Fil-Am. You identify deeply with both countries/cultures but you don't feel quite at home in either. I'm going to make all of these versions. Home is where the adobo is.
Well said. Relatable.
Hey Andy, in Bicol we have 3 types of adobos... The traditional one which one you cooked, the "adobo sa gata" (gata is coconut milk) and "adobong puti" means cooked with salt (no soy sauce) and "puti" means white because no soy sauce / dark color. :)
I am also looking forward to have such versions featured in cooking shows. Love them
Thank you chef Andy for recognizing our Filipino dishes like adobo and for traveling here in Philippines ❤
One of the best on RUclips. A proper chef but humble enough to hold the hands up and explore. Keep it up Andy
Thank you, I will
Philippines has so many different cultures, native languages as well as food..
If you go south like Visayas or Mindanao areas, they have also their own version of a certain food, they also have their own food that have originated in there area. That is one the beauty here in Philippines.❤
Love Joel Binamira.He is a true culinary chef.He respects the other versions of Adobo.He does the cooking and explaining it with humility, professionalism and very knowledgeable about the skills in cooking.Hat off to you Sir! You are a very good Teacher.You explained the process simply.
Thanks for dropping by! we're glad that you chose to learn and experience our humble culture. Guys like you are the reason why the rest of the world are starting to acknowledge our ppl and we need that to happen because our OFWs (Oversea Wokers) contributes 9% of our country's GDP so that means a lot to us. So thank you 💌 from The 🇵🇭.
Adobo #2 is like the most common way to cook it. Even when I'm camping out, that's how I cook it. Sometimes with extra sabaw and serve it with extra rice. Thanks Andy, for letting people know more about our taste and culture.
#2 is also how I grow up eating it. There are many versions yes, but this one is pretty universal
Adodo number 1 is how my grandma cooks.. Adobo number two is very common... i can eat it at home and in carenderia... Adobo number 3 yet to be discovered. I also want to add that i have notice that our pork humba is also an adobo variety.....humba is cooked with hard fat, with bay leaf, banana blossoms, salt, soy sauce, vinegar, pepper corn, black beans and with Sprite or 7 up or you can use pineapple juice instead of Sprite...
The thing about adobo is that its great anyway you want.
It can be saucy.
It can be Soupy.
It can be dry.
It can be fried.
At the end of the day, its delicous if done with love, you can tell its Adobo.
Thank you Andy for coming to the Philippines and featuring adobo. Joel’s version is my grandmother’s way of cooking adobo while Abby’s version is my Mom’s. No wrong version as every household has its own. Kudos to Origins. Please continue what you’re doing and bring back traditional cooking to mainstream channels.
The beautiful thing about cooking a dish in any country in the world... You will never have the same one at someone elses home. Every family has a little something that makes the dish theirs. Its a beautiful thing
Agree. I’m always excited to taste different establishments that serve the same type of food precisely because I know it is gonna be different. It is beautiful indeed.
Thank you andy for taking us on this tour! I myself a filipino, didnt know this other styles in making pinoy adobo! I learned a lot!
I have so much respect for Andy for highlighting the essential truth of adobo and honestly a lot of classic dishes: There's always more than one way to do it right. Great series!!
Thanks for appreciating and promoting our cuisine and culture!
Love this Origin concept!!! Tracing back the origin of the dish with the right amount of respect and acknowledgement from where it actually came from. Salute for going the extra mile of actually travelling to the Philippines. 🙌👏
Thank you so much Chef Andy for this video. And thank you Mr. Joel and Abby for making the video aswell. The authenticity and culture us the reason why cooking has survived for 1000 of years.
The history behind each ingredient was pretty cool. Id love to see you travel everywhere! Italy next!!
"hundreds of varieties, none of them wrong, all of them good but everyone's mother's version the best"
I love this line! Perfectly captures what adobo is to filipinos!
Ikr❤
This is my new favorite channel! Thank you, Andy, for taking us along on your new cooking journey!
LOVE this series Andy. Couldn't imagine a better guy to be highlighting these indigenous dishes for the masses.
Thank you very Andy for taking the time to show our food
This is a good way of showing that every dish, esp in the Phils, has a lot of varieties. Adobo can be cooked a hundred varieties so I guess no one can’t just tell the right way. And it’s all delicious!
Aah this dude is a legend when it comes to teaching about Filipino food. IVE WANTED A PALAYOK CLAY POT FOR AGES 😭
The thing that I noticed is he chose the right people in this video, researched very well and that's history right there!
Now, let's call him Tito Andy.
Andy, you are doing great things online - I love it. But the thing I admire the most is your respect of all people and cultures and your love of their cooking. In a world looking for division to generate hate, your ecumenical approach to life is edifying. I am an Australian who has lived in Asia for 30 years and the older I get, the more I love the diversity of the region. You are a great ambassador for NZ and Aus. And Abigail is fantastic - I'm sure you spend most of your time off camera laughing. I look forward to this series - I might even go to Flight Centre's website and book a flight. Cheers mate, keep it up. And I hope I'm not overstepping here, but I love how you have channeled your sobriety into being a global online guru. Keep it up - one day at a time mate.
Andy makes it look so easy ... He has good dedication towards cooking and authenticity of the receipes... Much respect to him ❤
Wow, Sir Joel explained clearly the origin of Adobo and how this recipe is revolutionary for us Filipinos. I love hearing a little history while cooking a dish because it made me understand why they would put certain ingredients or why does the dish have to be cooked that way. Kudos to this team!
The addition of soysauce is the "standard template" version of adobo familiar in most Filipino households, though various regions around Luzon Visayas and Mindanao has their own local versions of adobo, the soysauced version is the most familiar. The addition of eggs was a thing when families are on a tight budget and cannot afford to buy enough meats, they use hard boiled eggs as an extender.
Adobo in each Filipino houses are very different even so in every region... Adobo is the culinary representation of the Filipino culture, a mixture of all the beautiful and good stuffs.
Hope you enjoyed your stay in our country... Cheers brother.🤙
Awesome content! I grew up in Cagayan Valley and the way we cook adobo depends on the event or situation we are in. Whenever we go on long trips like field trips, family visits in far away places, we cook adobo similar to how it was cooked in the first segment (pre-colonial version) so it would last a very long time and we can eat it while traveling for a long period of time. Also, it is important to know that there is really no wrong way to cook anything as long as you enjoy it. Thanks, Andy!
Many thanks Andy and everybody involved!! This “Origins” format is going to be very successful. 100% sure about that. Food and travel is just a heavenly combination that connects most people around the world. Can’t wait for more to come😊
As bicolano, we are also have our version of adobo, which is an adobo with coconut milk, lots of chili and sometimes have some veges like papaya and/or moringa leaves. Usually used chicken for this version of adobo. 😊 Taste like home.
adobo sa gata 🤤
Yes, I tried it a couple of times and it's so good. it's one of my favorite adobo recipe. Sadly, it's quite rare to find it here in Manila.
That's not a adobo anymore.
@@iamwhatiam1991 if your hear Joel said "from there,it shoots out into hundreds varieties , none of them wrong all of them good. But everyone's mother version is the best." Mostly, one particular dish has its unique characteristics depending on which region you are which impacts by the availability of ingredients. If your adobo has soy sauce can I say yours is wrong?
Same here in Dagupan, Pangasinan we have bangus adobo.
This is why RUclips is so great at any point in time you can come here and find something wonderful like this video. I am definitely trying all three.
Chef Andy ... you look so nice and humble... thank you so much for visiting our country and highlighting our cuisine...
I always compare Filipino adobo to American chili. There are hundreds of variations, all using the chili name and heritage. Every family has their own recipe, and every family swears their chili is the best in the world.
Thank you so much, Chef Andy, for promoting our Filipino cuisine. I'm glad you enjoyed eating our food and visiting some of the culinary places in the Philippines. Good luck and more culinary dishes to share.❤❤❤
Always a student. Love it.
Always so much to learn
Mom loo
Wow! So happy to see you trying Adobo! Its the go to of all pinoy!!! If you go to the US and you pass by a filipino community, right away you will smell adobo!! Hope you had a blast in the Philippines 🇵🇭! Thanks Andy for stopping by!!! 🎉
From just cooking for babe, to cooking for friends, cooking what the commenters request.. to this food "Origin" series..
Just shows how creative and brilliant of a food content creator you are..
Hope to see more travel and food origins of other country as well.. and hopefully comeback here in Philippines for more food content vlogs..
Uncle Roger give you the Uncle title..
We Filipino's give you the
"Kuya" Andy title..
Keep up the good cooking.. ❤❤😊😊
Hello Andy. I am from Germany and love cooking videos. This quality is on par with Mr. Ramsay's Uncharted series. Keep it up, much love and happy cooking!
There are literally hundreds, if not, thousands, of varieties of adobo dish in the Philippines. My favourite way to cook adobo would be like how Chef Joel Binamira would prepare adobo, salt instead of soy sauce. But I use chicken instead of pork.
Adobo is arguably the flagship dish of PH but other dishes like Dinakdakan, Pinakbet, Igado are also something worth exploring. 😊 Bon appetit!
Andy you are undoubtedly one of Australia's best culinary shows, and you highlight tradition better than anyone else. Don't stop!
Adobo is a simple dish yet complex to make because every household and/or tribe has their own version, it's crazy. 😂
As an expat Filipino, this warms my heart so much. Thank you, Andy!
Adobo is indeed a "Mother's Version' and each Adobo always varies based on a Mother's recipe and always varies by province or city for sure. I have never tried a "palayok" Adobo. Over the years this dish has indeed evolved and that's the beauty of Adobo for me that each version of cooking provides a new gastronomic experience. Abby's process and ingredients are more the common and as she says "household" version. The only variation for everyone is the measurements, technique and cooking time. Searing it twice definitely helps to both render the fat further and char the meat more.Just drive an hour away and the adobo changes lol
No, even a different member of the house could have a different way of cooking adobo HAHAHAHA 😂
@@bilog5193 🤣🤣🤣 so true
Hope you enjoyed your stay here in the Philippines. In terms of Adobo, Abi's version is the one close to whats being served in my home. I know about the OG Adobo having no soy sauce, but not the Cavite one. Might entice me to try it out when time becomes available.
Wow! Does every part in the world Loves the Phils. Cultures or what? ❤ I can't wait to visit their someday 🙏
It's very hard to perfect something like adobo because every household cooks it differently depending where you are located in the Philippines. But i appreciate the dedication on actually flying in here just to do that.
Also i think people located in the middle or the south part put some coconut milk in their adobo.
Different islands in the Philippines has its own unique version of adobo i live in Negros Occidental, province that is the sugar capital of the Philippines we love our adobo sweet and a little bit spicy. We put a lot of garlic and onions. Some of my neighboring province in Visayas put ginger in their adobo . Some province use "gata" or coconut milk instead of water in simmering the meat. Explore the Philippines and you'll know we do have a unique versions of everything. Goodluck to your channel sir!!!!😊😊😊
oooh. coconut milk. now that's interesting to me. thanks for that tidbit of info. off to Google
Good on ya Andy for heading over to the Philippines & getting the History & sharing it with us.
I was just over there for the third time back in May catching up with in laws
Asian cuisine is the undisputed first among the continental cuisines. It is the first historically and realistically as well. It is so diverse that it is difficult to count the dishes it contains, in addition to the non-stop eruption of different flavors.
Adobo is the kind of dish that even you reheat or refried so many times, it still taste good. Abigail's version of adobo is the most common in the Philippines. Others they don't put a boiled egg in it. But I like to eat it with boiled egg.
Wow, all i know is different islands in the Philippines have different way of cooking because it depends on whatever’s available on the island. Now I’m learning more. Thank you for sharing!
Man that was so interesting that you showcased the OG Joel and his take on the OG adobo.
As he mentioned there are a hundred and one versions of how to cook Adobo as each household has a different way of preparing it, given their own spin in cooking this iconic dish. Our's had some liver to make a thicker sauce and if liver is not available liver spread would do.
Great format dude, seeing the origin, the everyday, and certain regional variants was a great journey. Can't wait for what else you discover.
You are the one of the humblest chef, so much respect for you Andy!
Thanks for featuring our national dish and welcome to the Philippines!
Im proud because you appreciate the Filipino foods here in Philippines and will to cook
I like how well-researched the video was. Most people would just dismiss the other versions of adobo. Good content 😊
great idea Andy. Origins and variations. Food is a culture and we know cultures are always evolving. PPL just need to be more accepting of the variations even if it's different.
Wow man thank you for representing the Philippines it’s pretty rare to see in the big channels.
Coming here after watching the Rachael Ray adobo. Thank you Chef Andy for your respect, appreciation and understanding of food! NZ represent!
What a great idea for a series. I love that you highlight food from all over and do it justice and now shining a light on the cultures they come from is even better. Much needed in our modern world. Honestly if there's one thing that can bring people together it's food, so don't build bigger fences, build bigger tables. Sit down and share some grub. It's ointment for the soul.
I'm excited to see your take on adobo! My dad, who is from the Visayas region of the Philippines (Negros Occidental), makes a dry adobo as well. He uses anatto as well to give it a reddish color, but no fish sauce, only salt, garlic, bay leaf, vinegar. All adobo can be good with chicken as well as pork.
Nakatikim ako nyan s iloilo. Sobrang sarap ng adobo n yn. Simple pang lutuin tapos ibabahog yung kanin hanggang matutong sa kawaling pinagadobohan. Paparesan ng ensaladang dahon ng sibuyas.
your respect for local cultures is refreshing and wonderful
Super appreciative of Andy for going all the way to learn more about adobo. Love your content as always, Andy! I hope you enjoy making this video and I also hope to see more contents like this. How about sharing some stories about food you enjoy growing up? That would be nice.