Filipino Americans Try Each Other's Adobo
ฝัง
- เผยแพร่เมื่อ 25 ส.ค. 2024
- Do you cut the meat with a spoon? Or just eat it with your hands?
Thanks to:
Gio: / gioraagas
Nikki: / nikkinami
Chris: / chrisjereza
Sam: / samuelminick818 ,
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The moment the winner said he didn't measure anything.... He deserved that win... Filipinos don't measure, we feel it. Hahahah
we stop until the spirit of our ancestors tell us to stop XD hahahahha
lol that is so true... when i asked my mom how much soy sauce, vinegar, etc. she puts in her adobo, she was like "??" and told me to put in as much until it tasted "right" to me
@@avengerwidow9 my mom says the same but I don't trust myself winging the amounts 😭
I feel like that is a lot of cooks.
Gordon Ramsay : Just a little bit of olive oil. *dumps the whole bottle in there*
Probably sings with feeling too....
My boy Chris over here with the grandma skills.
Ironic taht nikki doesn’t have the best skills
@@n3dyaj84 nikkis looked good but her rating the first dude a 4 gives me cheater vibes lol
🤣🤣🤣
I appreciate that they weren’t dragging each other to filth for the sake of competition but actually gave respectful feedback lol
Haha chismosa ass toxic Filipino trait 😭
As a Filipino, you just know that every household has a certain way of making adobo. No adobo tastes the same and honestly the best adobo would always be what your mom makes at home. We never are too critical of peoples adobo because we all know that its made different for each family lmao
Because Adobo is Adobobo. It has NO Culture and No identity. No one cares to define it. Until Filipinos abroad decided to make it a big deal. It is sad, the Filipinos have sensational a dish with no character. Adobobo has become everything and anything with fake Filipino soy sauce. Not the Japanese soy sauce which Adobos in America are made of.
@@eduardochavacano huh what are you trying to say
@@eduardochavacano triggered by adobo lmaoooo
Grandma*
Rosa That Standards must exist in a society that has logic and reason. A society with no standards or conventions results to a lack of culture. Adobo is everything and nothing, because Filipinos assume it impressive to say that Adobo has so many variants. The masses dont realize that it is ridiculous.
Filipino adobo is so subjective because each region has its own style. I love eating different Filipino adobo because I know I'll always get something different. I'm surprised nobody made yellow adobo, which is my favorite.
I would be surprised if they even knew about the other kinds of adobo. I think the soy sauce-vinegar-garlic-pepper adobo is the most known adobo outside of the Philippines.
@@ranma9823 they probably might get heart attack if they see the Adobo with pineapple 🤣
For sure. I'm more on the saute style and non soupy
you must be stalking about kare-kare they similar but different taste
@@joshuaotar2969 Kare-kare is way too different from adobo.
It's so interesting to see that some Fil-Ams only think of adobo as a chicken dish - because it's not. For those of you who don't know, adobo is a style of cooking. And yes, adobo can be any protein and veg. Vegetable adobos are often served as sides for heavy meat dishes in the PH.
Adobong kangkong and adobong talong💕
diba!!
Adobong baka
Adobong Itlog
Adobong baboy
Adobong Bayawak
Adobong aso (dog)
Adobong pusit
And many more
@@thomasiiilacs1355 adobong aso is illegal now if you've been caught cooking it or killing a dog you will get in prissoned for 10 months and a fine of 5k pesos yeah my tito got caught by one of his friend that is a kagawad of their barangay becuase my tito invited his kagawad friend on a beer night and served adobong aso as a pulutan
@@jimininakyeopta5323 omg adobong kangkong my favorite 🤤
The thing about traditional and homemade adobo is that (most Filipinos) rely on our guts (instincts) and tastes when it comes to the amount of ingredients being put into the dish, which means that if you want it to be sweet, add more sugar and the likes.
Exactly. That's why Chris won. He didn't overdo it by adding a bunch of unnecessary ingredients and just did what his gut told him. But then again, there are different versions of adobo. Spicy Adobo sa gata is fire tho'.
Filipinos = Servants of Spanish King Felipe II-V
(truelaloo)
@@BlackFrostMusic False
that’s how literally every country cooks unless your watching a pizza youtube tutorial
For someone who doesn't really cook adobo, Chris knows how to critique.
Love how he uses culinary-esque terms so casually. Definitely deserved the win.
Agreed. I enjoyed this a lot.
"I didn't even measure anything" spoken like a true Filipino..that's how you won,my dude 😂😂😂
the thing is, adobo totally depends on a household/person’s preference. this may sound odd but my family puts a bunch of other stuff in adobo, such as tofu, potatoes, mushrooms and carrots. definitely NOT traditional, but it’s a very heartwarming and filling twist on adobo that reminds me of home. (we kinda treat it as a stew haha) every household does adobo differently and that’s what makes it an amazing dish! :)
And every household member does it differently, too. 😄
Adobo has no system. It doesnt even have a culture. There is nothing to analyze or glorify. The word itself is just Spanish for marinate. And you dont even marinate Adobo.
That sounds delish. Might try it someday
Can you bring their mothers to make their adobo? Would love to see their reactions over some of these where it was their first time making it.
If I was there, I'll confuse them by making either "adobong puti", "adobong baka sa gata", "adobong tuyo", and "chicken and pork adobo" :D and yeah all of these are "traditional" ways of cooking adobo
My adobong galunggong will join your adobong puti
Adobong bangus!!!! Ung maraming cuts ng tyan. 😆😆
@@OwlLazy Adobong gulay... change my mind
My Adobong Sitaw will join your Adobong puti too xD
@@joshuawang3154 ah yes. A healthy adobo to balance the greasy af adobong puti
I covered my mouth when Sam called the sabow "gravy" lol. Also, I personally prefer pork adobo vs. chicken and tell me why I lowkey thought Sam used tofu when he showed it cooking in the pan lmao
Omg they're very forgiving and I love how they appreciate every aspect in the food. I love those guys.
Peace from Indonesia
It’s nice to see a video where the judges aren’t looking for a critique before they even taste.. let alone SEE the dish.
"I didn't even measure anything" spoken like a true Pinoy
I love pork adobo, especially Humba which is like a bisaya type of pork adobo, which leans on to the sweet savory side (picked this also because I'm allergic to chicken, lmao).
If I ask my Mom to make adobo, it's always pork. Chicken adobo has to be requested. Also, waiting for the kare kare video...
Chris not measuring anything is the most philipino way to cook
You know Chris is a natural cook when he said "i don't really cook adobo that much" but still gets a good review and i wished i could try that, maybe share the recipe 😁
05:26 Chris is a legit Filipino, no matter where you were born and where you grew up, that's sum' legit Filipino cooking right there
"How can you tell?"
I like a ratio of 1.5 cups vinegar to 1 cup soy sauce, then reduced at the end to desired concentration. That plus lots of garlic (way more than you think you need 20+ cloves) and maybe 20 black peppercorns for about 3 pounds of meat make a foolproof classic version, with either chicken or pork.
My ex husband is Native& Philippino, and him and his dad made adobo the same, but his sisters and aunts made it more sweet, and without the bay leaf, and with less sauce.
*edit* my ex and his family also used the pickling spice blend👌
@@jakubmejri810 haha nope not remarried
I cook with bayleaves but I remove them before serving since you can’t eat them.
@@crazychic210 yeah that's what I've always done as well.
Why are some of them shocked that the adobo they're about to try is not chicken? Isn't adobo primarily pork while chicken pork adobo is just more like a variant? Also, why is there cardamom in Sam's adobo? And props to Chris for winning even if he had no idea what he's doing. 😂
We even add hard-boiled eggs to adobo, coconut milk and sometimes omit the soy sauce altogether, making the adobo 'white' instead of brown (adobong puti)
When you say "adobo" (in the philippines) the primary ingredients are chick or pork or mix both. Pork adobo isn't the primary. For fish we don't call it adobo but paksiw and has a more vinegar taste to it as it is vinegar based.
The way that Chris described his process is how authentic Filipino cuisine is made
PINEAPPLE MAKES IT BETTER!!
Baka magulat sila na may adobong sitaw hahahaha
You can actually cook adobo with any kind of meat, cause it actually derived from preserving meat using salt an vinegar, and now it evolve into a really delicious filipino dish.
Adobo is subjective it depends on who’s cooking when it comes to the ingredients and the measurements it’s like a filipino instinct (well for me) like whenever i needed my adobo to be just a tad sweet i’d put 3 teaspoons of sugar, or when like it a tad sour i’d put 1/2 cup of vinegar.Your taste buds will do the judgement 😂
Filipina: Let is SIMMER
Every fil: RELATEABLE!
I've tried different varieties of adobo in my lifetime.
Chicken adobo.usually with hard boiled eggs
Pork Adobo
Adobong Pusit or squid
Vegetable based adobo - Kangkong, Sitaw or stringbeans, puso ng saging or banana heart blossoms
Adobo flakes - leftover pork adobo, flaked using a fork and fried till toasted, and eaten at breakfast with garlic fried rice
Adobong tugak or frog leg's adobo
Sweet style adobo
Chinese style adobo using 5 spice powder
Adobong Puti - instead of soy sauce, uses patis or fish sauce
Adobo with pineapple
Exotic adobo like adobong sawa or python ( yup LOL)
whatever way it is prepared, I love this dish, with its salty - sour - savory flavor profile that every Filipino reminds them , of home.
Im a Filipino, and I love Sweetened Pork Adobo or Humba in Cebuano.
Paborito ko din yan pati ung pata ung gamit na karne
Naka tikim na ako nan grabe yung taba natutunaw sa bibig
As a Filipino this is pure content 😂
I love eating the pepper corns in my adobo 😂😭
Adobo is traditionally supposed to dry though. It should not be bathing in oil or that would be just humba.
If it's bathing in oil the adobo was probably left on the fire for too long or the fire was a little too high
@@maramarjorie true
Oily adobo makes me barf for some reason.
There is no right or wrong on how cook adobo. It varies from different region.
Im from Northern part of the Philippines and I like my adobo a little bit spicy, lots of onions and the sweet sauce and a little bit thick.
Nikki's adobo would be perfect for Adobo Fried Rice.
My gf is Filipino and she loves my adobo. I like to add pineapple to mine. But mostly chicken drumsticks, white vinegar, soy sauce, peppercorns, bay leaves, and sometimes potatoes.
I love that there is so much diversity within Filipino culture.
Thank you for this video, i hope all the Filipinos gatekeeping this food and telling others that "that's not how you cook adobo" is so annoying, this video proved that Filipino adobos varies from different regions or family traditions. kudos
But they only did the black adobo tho. No adobong puti, dilaw , sa gata, sa atsuete.
Exactly, do over think when cooking adobo... As my grandma always says dump all of ingredients(no measurement required). Just use feeling until you feel your adobo is smells great and looks tender to the eye.
love how buzzfeeds making filipino food videos
That's called the Filipino instinct. You don't measure anything, you just have to feel it and your ancestors in spirit will tell you when to stop. Chris passed the vibe check
I love pork adobo more than chicken adobo 😂
But like how was Nikki so critical of everyone else’s adobo if she doesn’t even know how to cook either? =|
In Filipino families, usually the youngest child doesn't know how to cook but since they tend to get the best portion they become the "judge". Maybe Nikki is one.
The guy who doesn't know how to cook a adobo won, a true legend right there😁
The answer to the question in 4:28.
Yes.. we make almost any thing into adobo. 😁 Fish adobo like tuna, milk fish; Veggie Adobo like Bamboo Shoot, Banana blossom, Snake beans or String Beans, as well as Heart of Plam (Coconut) called "ubod" versions Adobo. Beef, pork, chicken Feet, "chicken gizzard, liver and heart" adobo also exist!😁
Chris needs to be cultured and go home to the Philippines.
I use skinless chicken thighs
Soy sauce
White vinegar
6 cloves of garlic
olive oil
Pepper and peppercorns
Red onion
5 bay leaves
I don't use a measuring cup as well I dip my spoon in the pan to taste when I know it's fully cooked if it's too tangy I just add more water until I like how it taste and let it cook on medium until it Thickens up
every filipino college student, should be able to make their own version of the dish. It's a go to meal, it's quick to cook and has a really long shelf life too.
GO NIKKI!!!!!!!!!!!!!!!!
Adobo is typically just black peppercorn (spice), dried bay leaves (herb), garlic (aromatic base), soy sauce and vinegar, and any kind of protein especially chicken and pork.
Adobo is something I could literally eat every day and not get tired of it. There was a chef at my hotel casino cafeteria that would make chicken adobo every Friday for the employees, it’s been years since I’ve worked there but I swear I still dream of that deliciousness.
All of them should be a 10 because in Filipino culture you just have to be grateful that you’re being fed. If I judged my Lola’s food, I’ll get the tsinelas.
The thing about cooking adobo is recipes can be inconsistent but even if you mess it up, there’s a good chance it’s still good. It’s a different experience every time and I like that about it.
I love how versatile adobo is, you can use pork, chicken or fish even liver if u fancy. You can also add and remove ingredients and it wont ruin the taste and more importantly no one will judge you bad 😜
Abobo ingredients.
Soy sauce garlic
Vinegar.
Thats the base.
Any one can make their on version..
I like to make mine with coconut milk and tausi( fermented black beans). It really depends on how yow interpret the dish. But the basic is just 3 or 4 ingredients
The thing with Filipino cuisine is most dishes have different versions for every household. So in comparing them, it boils down to whoever can satisfy the taste of majority.
Adobo is a pretty easy dish and I hope more people try to cook it Filipinos or not. The best route depends on your own tastebuds. You can look for instructions online but in terms of measurement of ingredients it's all up to you. I think that's what makes this dish awesome.
Theres not a "right" way to make an adobo. Everyones "adobo palate" is based on their mom's/dad's/Tito/Tita's/Lolo/Lola's recipe. Which highlights just how versatile this dish can be. I love all of the version! Id probably just be on this show to eat tbh lmao!
I'm happy that Sam cooked it with pork. My mom most of the time cooks with beef and only occasionally with chicken.
The winner, Chris was definitely listening to the ancestors
There's so many regional variations as well as household variations. My mom personally prefers the yellow one. Idk how she makes it lol but she says it's adobo.
Damn. All these Pinoy boys are cuuuuute.
I love my adobo vinegar-y…and I like my sauce thick-ish…and when I’m feeling like a rebel, I’ll put some coconut milk and it’s soo good!!
I'd say each adobo we eat for different meals at home is a variety of flavors. There's no "constant" flavor of the adobo, it can be on the salty side, sweet, sour, umami, dry, saucy, or oily side. For me, that's what makes it adobo.
Chris, you are rhe real cook. We don't measure. We only guestimate
You know your adobo is good when there's no measurements, if you're a filipino you know cause there's like a 100 versions of adobo and it depends with your ethnicity or region or family preferences or whatever, if you know you know 😉 but my favorite adobo is ilonggo adobo which we use duck and it's spicy and dry and oily 🤤
I use less vinegar more garlic and add brown sugar... and cubed potatoes half way thru boiling process so they don't get mushy, goes quite well adds heartiness. I like the sabaw a bit thicker so I add a pinch of corn starch at the end.
THE GUY DESERVED TO WIN!
I really like their plates and platebowls
knew he grew up in the Philippines just from "Hey guys I'm Gio"
Adobo... simple yet complicated...
Classic adobo just have vinegar, soy sauce, garlic, pepper and bay leaves.
Most Filipino variants will add just atleast one of these - sugar, onion, chili, boiled egg, potatoes, sweet potatoes and pineapple.
I hope Filipinos abroad stays with the classic one when they introduce our adobo to other nationalities. Okay lang may idagdag pero hindi yung sobrang layo na sa nakagawian natin.
I grew up in Cavite and my Grandmother cooks Adobong Pula whith basically same ingredients plus atsuete/annato seeds dissolved in water. Sometimes whenever annato seeds is'nt available she uses banana ketchup to make the sauce red. It has very thick sauce like curry and my Grandmother adds fried potatoes.
There are a lot of ways to cook adobo but this is the first time I've heard of using banana ketchup. I'm gonna try it.
And that folks is how you cook adobo, just dump everything in the pot hahaha
For me there is no right way to cook adobo, as long as you have soy sauce, vinegar, bay leaves, pepper corn, sugar and meat. That to me is an adobo. 😍 To make it more delicious, add pineapples. And, agree! We don't measure, we use our taste buds to measure it. 😅
The original recipe only has soy sauce, vinegar, peppercorns, bay leaf, garlic. Any additional ingredient is a version of the provinces like adding boiled eggs, ginger, potatoes, sugar etc. Then the sauce is thick and greasy. Thats the classic adobo
The people and chris' Adobe had me rolling, its not Adobe, but it's good lmaooooo
Literally the first video TH-cam recommended me as I’m about to eat adobo lol
adobo has always been my favorite food and my mom makes the best 100%. it’s best with chicken wings because the skin sucks up the sauce. in my house we make it w more vinegar than soy sauce so it’s not too salty and we don’t put pepper just onions and bayleafs
That's how true pinoy's do it no measuring it's all about the feel and taste
That FilAm didn't know that you could adobo pretty much anything.
Been waiting for this!
I SAY USE YOUR HANDS LIKE YOU'RE EATING CHICKEN!
Chris is so cute! 🥰
One of my friends online on discord is Filipino and the food he has is so darn delicious 😋
The fact that they’re saying peppercorns are spicy 😭😭😭
Our Adobo has Atsuete which makes the dish 10x yummier.
chris is very filipino. just pours however much of the ingredients he wants
THEY DIDN'T MEASURE!
That goes to tell you adobo is just a matter of what you feel and throw in the dish 🤣
5:24 he just described the Asian way of cooking
As a Kapampangan myself, I personally enjoy a vinegary adobo
'I didn't even measured anything'
-we don't measure, we just use feeling-
By uncle roger
Lemon lime soda? Well that is different im cooking adobo from the age of 8 now im 25 and this is the first time i heard that you can use that, i normally use brown sugar(sometime's) not all the time i use lemon lime for pininyahan dunno what is the english of that but yeah i only use soda on that dish its interesting how youth make so much version of this dish maybe ill try this one tommorow lol
The guy who won was so funny.😅
Oh my crush Nikki is back
There’s really no wrong or right to cook adobo but it has to have the most important basic ingredients which are vinegar and garlic. It’s also not supposed to be sweet if you want to cook it the traditional way.
Adobo is ANY MEAT OR INGREDIENT you want. It can even be vegetables
We didn't measure. it's all about instinct. Just throw everything there and then our ancestors spirit tells you to stop 🤣
No I mean just throw everything there and then taste it on your own while cooking.
Ig this was the sweetest (& less brutal lol) Try each other's recipe. Filipinos are the sweetest!
Omg all these guys are hot lol
Rice and Gravy... taking away his filipino card from the bat.
Iam Filipino to my grandpa was born in i believe Manila