I flew to the Philippines to learn everything I could about Adobo | Origins
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- Опубликовано: 7 июл 2023
- I’m on a mission to discover the origins of famous dishes worldwide and who better to teach me than the local cooks themselves! Adobo in the Philippines is the perfect first dish for this series, so come along as I try many different varieties and learn from the experts on the ground!
Thank you to Flight Centre for sponsoring this video! Check out their youtube channel @flightcentrebrand travel inspiration or head to their website for deals on your next trip! www.flightcentre.com.au/
Massive thank you to:
Joel Binamira - @therealmarketman www.marketmanila.com
Abi Marquez - @abigailfmarquez / abigailfmarquez
Ige Ramos - Food Historian - @igrams / igrams
Agnes & Cons at Cantina de Tita A, Cavite - / cantinadetitaa
The Fat Kid Inside Studios team - @tfkistudios www.thefatkidinside.com/
And a special thank you to Erwan Heussaff (@erwan) for putting us in touch with such wonderful locals! / erwan
My COOKBOOK is here! There’s still copies available for pre-order and it’s 20% for my subscribers: bit.ly/3NwdLV4
FOLLOW ME:
Instagram: / andyhearnden
TikTok: / andy_cooks
Facebook: / andy.h.cooks
Snapchat: @andy.cooks
Website with all my recipes: www.andy-cooks.com/
Director, Chef and Host: Andy
Videographer, Editor: Mitch Henderson
Production Manager: Dazz Braeckmans 
Развлечения
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
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
"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.
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.
@@rptbxndo They obviously don't know how to read.
That was 2010's kids
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.
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
“Everyone’s mothers version is the best” couldn’t agree more😊
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
“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.
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.
i love how sir Joel incorporated history with the pot, the ingredients and the actual dish
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?!
"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❤
LOVE this series Andy. Couldn't imagine a better guy to be highlighting these indigenous dishes for the masses.
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 " 😂😂😂😂😂😂😂😂😂
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.
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 marketman taught you how adobo is done, the old way. Not many of young Filipinos even know that, I think. Indeed, it was done the way it was because that was also a very good way of preserving meat for days. During the war alone, adobo served the people well. Even today's adobo will last for days especially if you put them in the fridge. The excess oil, on the other hand, can be used for other dishes. Try using that for fried rice. Fantastic!
"Kasim" is pork shoulder.
My adobo is salty and vinegary, those two tastes fighting for dominance. Then I add lots of onions towards the end. My boys prefer the onions half done only while I prefer mine thoroughly cooked. Then, others like theirs a little sweet. I am not partial to that. Other possible ingredients besides annatto and boiled eggs are star anise, turmeric, coconut milk/cream, siling labuyo (local finger chillies - which I love), etc.
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. 🤣
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
Ah yes like how other countries also have variations of their dishes what a coincidence!
I remember one of my teachers either in highschool or in college where they described the Philippines as a tiny continent
Adobo is arguably the flagship dish of PH but other dishes like Dinakdakan, Pinakbet, Igado are also something worth exploring. 😊 Bon appetit!
Thank you chef Andy for recognizing our Filipino dishes like adobo and for traveling here in Philippines ❤
"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
@@user-zi1kr4kd1v 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!!!
You’re probably the most genuine chef food content creator ever. Thank you for all your efforts in producing authentic and well researched videos.
Thank you so much Andy for flying in for finding and learning more about our traditions and culture but most importantly our cuisines . Now you can create your own version of both chicken and pork adobo. Hope you had fun in the Philippines !!!
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.
Always a student. Love it.
Always so much to learn
Mom loo
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.
As an expat Filipino, this warms my heart so much. Thank you, Andy!
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,
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
wow, i am a filipino and i am still amazed about how he cooked our adobo , this is an evolution !!
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. 🙌👏
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.
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.
Finally someone has done good research… respects and applauses.. thank you so much for taking time and efforts
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!
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!
Finally!!! As a Filipino, we thank you for this video. The world need this for their Adobos.
Damn Andy you’re so calm and astute. Very clever man. Thanks for being a good looking and polite man
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!
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.🤙
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.
Andy I’ve been a fan of your Insta for a while, the care and respect you’ve shown adobo is so great. I respect your content and have subscribed for more !
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.. ❤❤😊😊
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
Adobo is a simple dish yet complex to make because every household and/or tribe has their own version, it's crazy. 😂
Philippines is just so cultural dense, it is crazy. It is so thick from how many cultures in that country.
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
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.❤
Aah this dude is a legend when it comes to teaching about Filipino food. IVE WANTED A PALAYOK CLAY POT FOR AGES 😭
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!
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.
Andy you are undoubtedly one of Australia's best culinary shows, and you highlight tradition better than anyone else. Don't stop!
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.
Ancient time version of adobo and were same process on how to cook and take note it will last more than a month! Love it
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.
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😊
Thanks for appreciating and promoting our cuisine and culture!
i suggest if you visit in cebu or in mindanao regions we have this dish called "humba" the visayan term of adobo which has 2 varieties which is with "sabaw" and the "humba pina-mala" which is the dried type of adobo. Most of the recipes contains pineapple and Lemon lime soda. Must try! ☺️
We are so glad you got to visit our small country. We hope that we have made a special place so that you'd always remember the Philippines.
❤🇵🇭
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...
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.
This is valuable content here, most of the key information were definitely discussed. 👍
Thanksfor coming here in our native land Phillippines and trying different kinds of adobo and many more,stay safe n God Bless and enjoy your stay here in Phillippines
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
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!!
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
the second one is what supposed the adobo is. perfectly and beautifully cooked..
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.
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.
NO WAY BRO.
Salamat sa pagbisita!
Thank you for this video, Andy! ❤
Andy, thank you for taking the time to learn the origin of Adobo and how to cook it several ways.
As a Filipino, I also wanted to apologize on behalf of my countrymen if you've received backlash the first time you cooked adobo. You see, we are passionate with what we do and we value our culture. Our Adobo represents us as a nation. It defines the very core of being a Filipino. We often get into heated conversation because we value our culture just like any other countries, if I may say.
This video shows how much you care about your craft, willingness to learn and also loving us Filipinos❤❤❤
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.
Splendid! Love these travel series!!!
Andy you’re a culinary hero! Thanks for making this journey!
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.
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.
You were never wrong, sir! Thank you for choosing the Filipino adobo as the first dish in your Origins series! 👍🏽🙂👍🏽
Thank You for trying our food ❤
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 🇵🇭.
The history behind each ingredient was pretty cool. Id love to see you travel everywhere! Italy next!!
Yey! Welcome to Cebu Andy! I'm your follower on Facebook. And I didn't know that you have a RUclips channel. Adobo is definitely one of our favorite dish in Cebu. 🍽 We love our pork adobo with egg 🥚 😋 😍 ❤️
Very nice and informative content..awesome job sir.! Thank you for featuring our special dish...
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.
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.
filipinos mother home cooking will always be the best for us ❤
Glad to have you in the Philippines. Hope you had a great time!
This is my new favorite channel! Thank you, Andy, for taking us along on your new cooking journey!
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 original adobo from old filipino.thanks for sharing our culture
Even being a Filipino I still am here cause I wanna learn other style of this dish from our country itself.
Andy makes it look so easy ... He has good dedication towards cooking and authenticity of the receipes... Much respect to him ❤
Chef Andy ... you look so nice and humble... thank you so much for visiting our country and highlighting our cuisine...
The 1st one would be my favorite. One of grandma's best recipe.
The first version without soy sauce we call bagnet. And it was really a way to preserve the meat when a lot of people do not have refrigerators or freezers back in the day. The 2nd adobo with the girl is more our everyday adobo but without the egg or the sugar. And yes we add the vinegar last after the pork has absorbed the saltiness of the soy sauce. Some soy sauce brand has enough sweetness to not need adding sugar or you can add one small onion for added sweetness instead of sugar. We dont sear it 2x only once on the last part.😊