FILIPINO ADOBO, How Food Network DESTROYS and YouTube SAVES | Pro Chef Reacts
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- เผยแพร่เมื่อ 27 ก.ย. 2024
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Join us as we react to Geoffrey Zakarian and Andy cooking Pork Adobo. Who will come out on top? Will the spirit of Jamie Oliver make a surprise appearance? Tune in to find out!
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I used to work for the CEO of SBN. Quit after a month
React to Uncle Roger and Jamie Oliver PadThai. It is stuff of legends.
your inquiry of how other countries done their ingredients or food that's not originally to that country, can be easily answered by the example of the Philippines, we like our foods to Philippinized😂😂 from, spaghetti to pizza to catsup and everything that captures the Filipino's curiosity and interests. even outside the food circle from, Filipino jeepneys, Filipino malls, Filipino basketball, etc😂
Nice try but still not the proper way to cook adobo. Soy sauce comes last not in the beginning. Another version, Adobong Puti (white adobo) no soy sauce
❤😂ang sarap 😍 ng adobo 😊❤ng Pinas 😊😂❤and enjoy every one 💖 😊 eating 😋 it 😊makes me hungry 😋 it's nice 😋 cooking big pots ❤🎉❤😂
Love the fact that Andy's first attempt at Adobo got roasted and he came back after a trip to the Philippines with this stunning dish
That's happened with a few things Andy has made and that's what's good about him. Unlike arrogant chefs, he can admit to his mistakes and goes back to correct the problems.
He has the perfect beginner's mind: "I fucked it up? Alright, let's go fix it."
Failure is the mother of success. When you realise the mistake, learn from it to become better 😊
I also really enjoyed his collab with Abi aka lumpiaqueen, especially since they made sinigang, which is imo super underrated and one of my favorites
Character arc
The funniest part about the Food Network adobo was when Nephew Suit Guy took out the habanero and the two people at the back were going "ooooh" while getting ignored
I think Food Network instructs their audiences to cheer for certain things. I remember on "Emeril Live", the audience would start cheering any time he mentioned garlic.
@@lmpeters Garlic is like the most overused ingredient ever lol. What's to cheer about?
@@mikhailhutchcraft7711 I don't think garlic was quite as overused back then.
@@lmpeters really? Lol
@@lmpeters they used too little garlic here, though. and as far as i remember, for adobo, you saute ze garleec first.
Something rarely touched on by anyone doing Filipino food: we typically use red onions. Not shallots. White onions exist here, yeah, but that's not what you use for flavor.
Out of curiosity, what DO you use white onions for in your cuisine? I'm assuming it still has a place on the plate.
@DaemonKeido there mostly used as toppings from what i've seen.. I've also seen some of their rings being put into some local burgers here.
@@DaemonKeidowe do have dishes that use white onions, the main two are bistek (beef simmered in white onions, calamansi, and soy sauce) and the iconic sisig
@@DaemonKeido I rarely cook myself, so take my answer with a grain of msg, but
Red onions i believe are just more common/cheap, which would be the easiest answer. Aside from that, I'm going to assume that if you don't want as strong a flavor you use white onions. That, and/or i think if you want more onions in the dish but not have that strong a flavor, you use the white ones.
Lots of assumptions and i thinks and thats how i remembers, but hey, i gave a heads up.
If there's any other filipino IN the philippines here who cooks on the every day who thinks my answer's a little fucky wucky, feel free to correct me.
@@nightangel1045 Thanks to you and everyone who answered my question! I have yet to experience Filipino food in any way that I am aware of but ever since COVID I have been addicted to watching Food TH-camrs and exploring both their own native cuisines and others through them.
The Adobo spice blend you see in the super market is actually based off of Latin American/Spanish Adobo which is often conflated with Filipino Adobo because of the name. The process of cooking Adobo preexisted the Spanish arrival in the Philippines which was written about in Spanish sources from the time. A Spanish Franciscan monk who was writing a dictionary of the Tagalog language referred to it as 'adobo de los naturales' (the adobo of the natives) which distinguishes it from Spanish Adobo. The reason why Filipino Adobo is called Adobo is simply because the process was somewhat similar to the Spanish cooking method and so that's what the Spanish called it and the name stuck.
Oh wow. So adobo was originally Filipino and it migrated to Spain and then to Mexico (both of which are made differently). I also suspect Indian vindaloo may be a derivation of adobo. After all it is from the Goan region, which was invaded by Portugal and to this day has probably the only Christian population in India.
@@kristinwright6632 not quite. The Spanish already had a dish that they called Adobo when they first arrived in the Philippines. That dish inspired Latin American adobo. Filipino adobo is called 'adobo' because of how similar the Spanish thought it was to their dish. Filipino and Spanish/Latin American adobo were invented independently of each other.
@@karateman302 Interesting. Thanks!
Spanish called tha adobado .... Not adobo@@karateman302
Always remember... Chicken is NATIVE in ASEAN 😂😂😂😂
@@SABONG07 What source do you have for the assertion that 'adobo de los naturales' refers to a dish called adobado? Is that a different name for adobo in one of the many languages of the Philippines?
I also fail to see the relevance of your mentioning of chickens being native to SE Asia. By the time of the Spanish 'discovery' of the Philippines, chickens had already spread across Eurasia.
Basically Filipino adobo has to have the basics of vinegar, garlic, and bay leaf. The optional ingredients are boiled eggs, soy, coconut milk or Atsuete oil depending on where you get the recipe from.
Also, I live in Vietnam and when I can’t get the same ingredients as in the Philippines, I often make substitute of what I can get or whats in my fridge. For example, I made kare kare with mushrooms, firm tofu, spinach, eggplant, and zucchini instead of eggplant, ox tail, bok choi, and snake beans.
boiled eggs?
Soy sauce vinegar garlic little bayleaf .Boiled eggs on the side is optional.
Yes boiled egg
yes boiled eggs
I've found Thit Kho is really close to adobo except more sweet and less vinegar tasting.
I got a jamie Oliver advert after you said the enemy of flavour is jamie oliver
😂
that´s some "speak of the devil and he shall appear" stuff🤣
😂
😂
Imagine if Jaime Oliver made adobo, I would literally explode if he ever messed it up
I grew up in a town in SE Alaska that has a large Filipino community, and i grew up eating this and learning to make it at friends' houses. The true secret to the bombest adobo ever is cane vinegar and to finish it off with a good size dollop of banana ketchup in the sauce. I also use brown sugar instead of white sugar.
True. Brown sugar giving that amount of sweet/syrupy goodness to dishes with these kind of sauces.
@@fightme4136 yes in the Philippines in my region we use brown sugar to color.
in my hometown we don't even marinate it, just saute the pork in garlic, onion and ginger, add soy sauce, vinegar, bay leaves, pepper and sugar(optional) 😅 my favorite version of adobo is chicken liver and gizzard adobo 🤭
Growing up in Quezon City, I learned how to cook adobo from my Mom and she never sauteed or marinated it, she just braised it with lots of garlic, no onion (it tends to dilute the strength of the garlic), with 4 to 5 pcs of bay leaf/kilo meat, with skin on, peppercorn, vinegar and dark soy sauce. Over the years I noticed that braising it in a kawali instead of a deep kaserola spells the difference between getting a braised meat result instead of a boiled meat result. Another important aspect of adobo is to make a good balance of the sour (vinegar), salty (soy sauce) and the sweet (combination of the vinegar and soy), which can only come from experience or be a hit or miss thing (we don't like adding sugar in our dishes to make it sweet, we prefer that the sweetness be organic).
“Filipinos are everywhere”
Yes. Yes we are and it’s freaking weird lol
Lol
Being serious for a moment, I _think_ that one of the provisions in the treaties between the US and the Philippines was expeditated immigration to the US.
it is lol! For me my maternal grandparent came to the US via by joining the Navy. That's why you will also find lot's of Filipinos near Naval bases like Mira Mesa(before it became a marine base)
@@kizzerlint4365 NAS Oceana in Virginia Beach, too. Same for Naval Station Norfolk. I had ready access to homemade lumpia via my coworkers at several different jobs.
And now I want homemade lumpia. Not as easy to get where I'm at these days.
4 people I know in my small town have brides from the Philippines. these 4 guys only know of each other and that's it. All of thier brides are related by blood
19:39 A few examples of that that were created fairly recently (mid-20th century) would be Budae Jjigae (Korean army base stew) and Filipino sweet-style spaghetti (easily found at any Jollibee branch).
Spam and American cheese was incorporated into a variant of traditional Korean stew during the Korean War. Budae Jjigae's one of the best examples of *good* "fusion cuisine" dishes (most are garbage imho).
Ketchup was introduced to the Philippines after the US occupied it in 1898, and used to make a local variation of American-style spaghetti. That ketchup was later modified to use local bananas instead of tomatoes during WW2 (war-time tomato shortage), hence the birth of banana ketchup: a slightly sweeter, less tart version of ketchup.
Edit: iirc, a local Filipino ice cream brand (Selecta) made ice cream out of carabao (water buffalo) milk instead of regular cow's milk. There're a lot more water buffalos in the PH than dairy cows (dairy cows don't do well in the tropics I guess), and the milk from a water buffalo has a higher fat content than regular cow's milk, making that particular brand's ice cream products a lot creamier than ordinary ice cream.
When I lived in Korea it was just me and my housekeeper one day and neither of us felt like cooking (a cold rainy day) so we ordered a delivery of Chinese food. I knew the difference between Chinese Chinese food and the Americanized version but it was interesting to see Koreanized Chinese food.
I was stationed in Panmunjom back in the early 90's and Budae-Jjigae became a firm favorite of mine. Served with a guy from Guam and he introduced me to some great dishes from there as well. In every culture it always seems that some of the most flavorful and beloved dishes are the simplest. KISS (Keep It Simple Stupid) always works best.
isn't ketchup originally from Indonesia, or am I mistaken?
@@mikhailhutchcraft7711 The word's roots are Cantonese iirc, but the condiment isn't.
@@alcor4670 ok
Coconut vinegar is used frequently here in south of india(kerala) in stuff like pickles and other food.
Andy cook’s adobo pork is very simple and most people can do it as most of the ingredients are already accessible to most people in North America. Granted coconut vinegar may not be accessible but I’ve seen Filipinos use regular vinegar as a substitute.
But processed vinegar is nasty, like Heinz.
filipino here, we use regular vinegar as the main character, not a substitute. Any vinegar will do but some will taste weird like rice or balsamic. Camel and Silver Swan white vinegar is good enough.
our native vinegar is from the coconut sap. vinegar from cane is what is usually sold in the supermarkets. coconut vinegar is best as it has a really strong taste.
Bro, we use regular vinegar all the time in cooking Adobo, what you all talking about 😂
@@LA.20people in provinces uses natural vinegar..
My cousin is an NYFD paramedic (Believe he may have recently retired) and he married a lovely lady from the Philippines, who indeed is a nurse, and whose mom and dad who still live in the Philippines but came to visit, cook like it is the food of the GODS, and were just really really nice!
We Filipinas know how to love 'em. Haha
@@anamarieph8597 OH yes, he was hugely popular and she pulled him in :) GOOD choice. Nice lady. They are married now like omg over 21 years and have a gorgeous daughter.
You really need to try coconut wine, it's a coconut vinegar before it oxidizes. If those were the food of the Gods for you then it would be a nectar of the Gods. It's undeniably the sweetest drink I ever tasted.
@@kimitohanahala8674 That sounds just lovely!
Shout out to Jordan for that little flare of editing in the Google search part
Def a great touch!
As somebody who grew up and was passioned to learn how to cook from the GOOD era of Food Network. ( Shout out Alton Brown) This video shows exactly what is wrong with, and how bad the Food Network has become a gimmick, not a source of Information.
Nigel just worked out with Chef Rush... pretty entertaining. another great show...😁
coconut vinegar is mostly made from coconut water (that liquid inside the coconut fruit that Tom Hanks drinks in Cast Away to quench his thirst, very refreshing), but can also be made from the sap coming from the coconut blossom. That sap can be turned into sugar, vinegar or liquor, depending on how it's processed.
This is incorrect. Filipino coconut vinegar is always made from sap, since it originates from a secondary product of traditional palm wine production (which also uses sap). Coconut water is less effective because vinegar production requires sugar. Coconut sap is very sweet (it can be consumed fresh). Coconut water is not that sweet, and AFAIK is only used very rarely.
We like our adobo well reduced with little to no sauce (Pina-uga: Made Dry) at our home, especially pork adobo, for 1 reason: Adobo Rice.
What you do is make sure you're not using a non-stick pan. Once the adobo is cooked the frond left behind is scraped with a wooden spoon and mixed with left over rice. Viola Adobo Rice better than Jollibee's which funnily enough isn't served in the Philippine chain of stores, odd that.
Here at home, Jolibee knows its got the monopoly in its base country. Overseas, Jolibee REALLY wants people to know its a Filipino fast food chain
Yung mamantika na yun ang masarap
The country has 1700+ islands including the West Philippine Sea and we have 2000+ ways of the adobo method from meat to vegetables. But the most traditional (or stripped down version) would involve a few ingredients like lard, probably an earthware like "palayok", rocksalt/seassalt, peppercorns, laurel and garlic(as many garlic as you want) then cooked in slow to medium heat for 3 hours. Thank you for featuring this method of cooking.
7,100+ islands not 1,700...
I really like this format with a reaction to a great recipe video and a reaction to a bad recipe video. I love the compare/contrast of what a good version of the dish should be vs. a poorly executed version of the dish. The only thing I would do differently is flip the video presentation. I would react to the bad version first, then react to the good version. Use the bad version as a teaser (and for kicks ‘n’ giggles), then end on a high note with the good version.
Can’t get enough of these reaction videos.
You can do a deep dive on FIlipino/Spanish/Mexican dishes. There are so many dishes that are similar, but slightly different between the three.
"I could smell the BULLSHIT!" had me laughing and SUBSCRIBED right away. The fastest decision I MADE in YT! Great HONESTY! NO BULLS, 100%!
when i was in culinary school (dropped out the technical college i went to had the most soulless bastards running their culinary arts unit) and holy shit the chefs there LOVED food network and jamie oliver. considering how many times theyd get mad at people for cooking food that didnt have a "broad spectrum appeal" a lot is now adding up
Andy did a great job on the adobo. Adobo from the northern Philippines (Illocos Norte) typically doesn't use sugar. I suggest you watch Foodland supermarket's (Hawaii) Chef Keoni, cook it. "foodland pork adobo" is the link. Also much less cooking time, firewood don't come cheap, Norte has a drier climate than say around Manilla. Jeffry doesn't have a clue. And you gotta have whole peppercorns. Hes obviously never had "authentic" adobo. i'm not Philippino, but my partner is.
Guga even have his own Adobo Steak now that I remember watching this video.
Ooh, gotta check it out!
Guga adobo?
Sold!
I don't know why people think Guga is a good cook.
@@eatsmylifeYT
He's not. He's GREAT cook.
@@abiseniyya I disagree.
I can't believe I actually saw a "bad" adobe made. The dish is so simple, anybody can do it, it's one of the dishes that nobody can fail unless they try hard to mess it up🤣🤣🤣
Tapping in from Trinidad & Tobago 🇹🇹 awesome 👌 content as always. Cheers 🍻
❤️
I’m Filipino and I use onion in my adobo. I don’t put sugar so I get the sweetness from onion. My mom, however, add chicken liver and mash it to go with the sauce; I was anemic as a child so this is her way to make me eat liver. Thanks for featuring our all time comfort food adobo. Yummy!!!
Chicken liver adobo is genuinely my favorite adobo. The sweet and saltiness of the broth mixes so well with the slight bitter and hardy taste of chicken liver. So good man I could eat that all day.
While Geoffrey Zakarian has the dial up AOL noise playing in his head because he was interrupted again, you should check out French tacos. Yes, those are real.
"People are so greedy. They want the quantity over the quality." - Frenchy. Sums up your average palate to a "T". ESPECIALLY in the good Ol' US of A.
I love how, in "adding water", Andy did two things, he pre-washed the marinating bowl and added the remaining marinade to the pot
Andy is awesome. Hes such a humble chef and makes amazing dishes whether its a classic or improvised
We grow up using pure coconut vinegar one of the best vinegar 👍😊
My grandmother had a convenient store we called "sari-sari store" and every morning there's a couple delivered her a container of coconut wine we called "tuba" and when afternoon comes that the tuba didn't finish to sell the rest of that my grandma transfered to tha clay jar to ferment to become vinegar. And old ppol in our town when it comes to vinegar only coconut vinegar they want to use 😊 God bless us all and stay all safe njoy eating our Adobo 😊(though every regions/province/towns has their own versions of cooking adobo.yummm 😊
Nephew suit guy 🤣🤣🤣
And to think Nephew Suit Guy is actually an Iron Chef too lol
Adobo today has already a different versions, with a bit of soup, with ketchup, with pineapple, and a lot more. So, what the food network did was just one of those versions. My nieces love adobo with a bit of soup, but sometimes they request the traditional one if ever we have a soup dish.
Chef James Makinson recently made Chicken Adobo. I guess he was disappointed that you called Andy a good friend of yours :)
In Japan there is a sweet spaghetti sauce with corn on pasta. Can't forget the potato salad pizza and by the way corn is also a regular topping on pizza.
Just from what I've seen, 'screwing up dishes that use unfamiliar ingredients or ideas' is pretty universal; for example (imo) Japanese Neapolitan spaghetti. As is 'making something even better than the source'; thinking Korean wings and corndogs.
But there really isn't any excuse for Zakarian messing up Filipino adobo like that. I suspect that he just didn't understand the dish and tried to force it into something more familiar to him.
The Phillipines are 115,000 squared miles. France is 248,000. It's just that for the Phillipines, the total area is spread out over 10,000 islands.
It's not a small country like Belgium or the Netherlands, though.
The Ph is like 15th? Most populous country in the world so its really not a "small" country
As a Filipino we dont remove the skin. Traditional Adobo consist only four ingredients, Garlic, Soy Sauce, Pepper and Vinegar.I some parts of the Philippines they have different style in cooking adobo.
as a filipino mas ok kung ginisa nalang nya hahahaha.
Did I just miss something? I didn't see him use garlic, tons of garlic and peppercorn. That's how we make it in Manila. We even top it with lightly browned garlic . And there's two kinds, white adobo(just vinegar and salt) and brown (with the soy sauce) but both need garlic and peppercorn always. Yummmmy!
I subscribed! Thanks for featuring adobo!
I can't wait to see you both do a reaction to Jamie Oliveoil's lamb curry live cooking "song", I think chef Brian will be horrified.
in filipino we use kinchay (Chinese celery)
like
mussel soup
garlic 4 or 5 cloves
red onion 1 big piece
ginger ( big slice) or just skined and pressed
kinchay
moringa leaves
salt
pepper
note: you stir fry the ginger first then add the garlic and onions and diced kinchay and the mussel add water boil then cover for after 5 or 10 mins add the muringa leaves boil for few more minutes and that's it
dont forget to clean the mussels firts specialy if it is fresh let it sit in water so that the mussels will spit out the dirts after 30 mins. trow the water and wash it again
1:15 Dethklok pinch harmonics 😂
Love your topic of how other country create their version of “Americanize food”. I can give you a nice example, in Thailand there is a dish called “ American Fried Rice” it seems to be our interpretation of American style food 😂. Tomato rice with raisins serve with fried chicken, hot dogs and sunny side up egg.
Love your podcasts as always. But would love to see you both do cooking videos. Maybe as suggested a deepdive into comparison of dishes from other countries
Every regions in the philippines have a different techniques when it comes to adobo. So there is no standard.
In my region (region 4-A southern tagalog) we don't put vinegar on the marinade. We put vinegar only when the liquid is low. Also the bay leaf is perfect after you stir fry the meat. You get more aroma. We also put small sugar when you're about to finish cooking it to thicken the sauce along with chillis for small sweet & spicy savoury taste. Ginger is optional when you saute the garlic and red onions with it. Also it helps the meat taste fresh.
Adobo is very versatile with Chicken, Pork, Squid (it has different method)
im filipino, born, raised and still living in the philippines and i dont have any problem with both recipes in this video.
the one that's a trainwreck was rachel ray's, especially her garlic rice. 😂
I married a filipino and love the food, She has taught me how to make it. By the way Frenchy I'm Canadian and I Love a sear on my meat LOL
You can put chillies when it's already cooking, you can also put coconut milk
from where i am, coliander and cliantro is often use in dipping sauce for steam chicken and garnish...
You can add onion in your adobo as well as potato or even saba banana
As a Food Network dude, GZ is one of those that gives me a weird vibe when I hear him.
Don't worry too much we cook adobo in different ways as long as the meat is tender with savory taste .balanced soy vinegar pepper and garlic taste . Some makes it with too much sauce some dry and oily I like it saucy oily thick sauce
When making adobo, keep in my that there are different variations or ways to do it. The reason being the Philippines is an archipelago. Different places different way of making it. And the basic is just vinegar, soy sauce, garlic. It was made to preserve food longer since there were no refrigerators wayyy back even before the Spanish time
In Oregon we have myrtle leaves .. like giant trees of them. Which are Bay Laurel AKA .. It's so great to just go out to pick some but friends.. a fresh bay leaf is about 5x as powerful as the dried stuff you get in the spice store.
Chinese version uses star anise and ginger instead of peppercorn and bay leaf, rice wine instead of coconut vinegar, rock sugar instead of table sugar. Before cooking, pork belly should be boiled/blanched for a few minutes and then rinsed under running water to get rid of impurities.
I’m half Filipino who spent A LOT of time cooking and eating Filipino food with my Filipino grandmother. I’ve never had lemon or parsley in my adobo. Ever! To be fair, I never had green onions either but thats not as far fetched as parsley. BTW I hope you review either Jaimie Oliver’s vegetarian Pad Thai or Uncle Rodger’s review of it. It’s so sad.
19:29 One reason Filipino spaghetti is sweet is that it has Banana Ketchup. Banana ketchup was invented in the Philippines during WWII due to the scarcity of tomatoes and other produce.
Banana ketchup is sold in USA Asian stores, in both sweet and spicy (hot) versions. By law, only tomato ketchup can be labeled ketchup in America, thanks to the Tomato Mafia. So the Filipino version sold in USA is labeled banana sauce. Hint: It absolutely does not taste like bananas. And it's the best ketchup there is.
Adobo in Spain is generally a marinate made with a base of paprika, vinegar and olive oil. You can add pretty much every other spice you want, but paprika is usually the main one and what gives it the characteristic red color.
We dont have any dish we call adobo as they do in Philippines, but both have a shared history, iirc they influenced each other.
Funnily enough, the owner of the first restaurant I worked at as a Sous Chef after I got out of Culinary School was a Filipino who had taken a huge interest in Tapas cuisine. He wasn't a Chef himself, so he hired me and our headchef to run the restaurant, and we ran it for 4 years before I moved on to expand my personal life. His wife made a killer Chicken Adobo for holidays, though!
I make a correction on that recipe. I am Filipino and I always cook Adobo, we don’t put sugar on vinegar. The ingredients are vinegar, soy sauce garlic bay leaf, corn pepper and main ingredients is either pork only, or chicken mixed with pork, or you can just make chicken liver, chicken heart and gizzard.
Hey Brian! Come on over to Montreal with Frenchie! You can make a cool episode and we got some amazing restaurants and I want to see Paul speak French!
Montreal is amazing
@@ChefBrianTsao Wow! Thanks responding! Montreal has everything for food, we got the fanciest French Cuisine to the most down and dirty dives. Amazing Chinese, Vietnamese, Thai, Khmer (yes there is a difference!) as well as tons of Latin Americans and old world European!
One thing many people don't realize is that adobo is NOT a dish. It's a cooking process that uses vinegar to help preserve the dish. It can use other protein sources such as fish and even beef. There are also so many versions of adobo that you can use any ingredients you want and just claim that "it's your own recipe for adobo" and nobody will say you're wrong.
There's a version of adobo where you render the fat out and you're left with toasted, flaky pork that's perfect for making Filipino fried rice.
You can think of chicken adobo as a less refined version of coq au vin, or beef or pork adobo as a crude bourguignon.
pork adobo is a dish, fish adobo is a dish, chicken adobo is a dish any-adobo are dishes ha h aha
Not if you're filipino and speak the native language. "Adobo" is a dish, whatever protein you use. To refer to the cooking process, you add prefixes and suffiixes to it depending on the usage, "inadobo", "i-adobo", "adobohin"
@@fr0stbound Uhm, no. Nancy Reyes-Lumen, the acknowledged "Adobo Queen" of the Philippines, told me that adobo is the cooking process itself, not the dish. Between you and her, I would believe her.
Anyway, it's just semantics. You were just trying to incite a pissing contest, which you just lost.
@eatsmylifeYT some Filipinos are just confidently wrong lmao like this one
@@Mondy667 Some people just make $#!+ up.
Chef Jean Pierre said "cooking is not rocket science". We can do whatever we wanna do to food we're cooking, as long as it taste good for you. In the Philippines alone, there are myriads of ways on cooking adobo way back pre-colonial up to the modern time. Here in Bicol, we cook adobo the old way like the way they did it before to preserved the meat, pork in particular with just vinegar, salt, black pepper and bayleaf is optional.
15:42 Adobo can be a rub, a marinade or a dish. That powder thingy is a poor replacement for a real adobo. In Mexico and Central America, for example, there are delicious meat dishes like costillas adobadas o pierna de cerdo adobada, that are marinated in bitter orange (naranja agria) and a paste made with dry chiles, tomatoes and other spices (I’m explaining myself poorly, I apologize). And in the Philippines, adobo is both the marinade and the final dish itself.
Japans American restaurants are fascinating, definitely would love to see a show on that.
Scrumptious, subs & thumbs up from Massachusetts
Bay leaf is optional and is often added later. Whole black pepper is important. Red onion is also important. Adobo with a lot of sauce (almost soupy) is also a thing but personally not my preferred version. There's also dry adobo (sauce reduced). The wonderful thing with adobo is that its hard to mess it up and every household has their own version. In my opinion, the food network's version is decent enough.
🇵🇭 adobo is versatile and has varieties too. It's because we Filipinos have different preferences in cooking technique, taste and accessibility of ingredients.
As Filipino, we never use parsley in our Adobe but a lot of spring onions and that's what it very delicious❤❤❤
The Bisaya part of Philippines specifically in Mindanao theres actually 2 types of Adobo, 1st is what theyre cooking in the video which we called "Humba", and 2nd is the type which was simmered with vinegar, spices, salt, umami, no soy sauce and sugar first then fried in hot oil which we called "Adobo"
19:49 @ChefBrianTsao There's been a steady migration from China (and other Asian countries) to Peru since the 1700's so quite a bit of Peruvian cuisine is a fusion between Chinese recipes and the local (Peruvian) ingredients. You can probably start there with how cuisine evolves over time.
I can say that my morher and my husband cook the best adoboz i’m so proud of my husband making delicious chicken or pork adobo. We’re from the Philippines. We never use parsley in our adobo.
I'm pretty sure the Food Network guy was confusing Filipino adobo with Mexican adobo. Because they don't understand that "adobo" just means "marinade". It's like confusing pumpkin soup and chicken soup because they both have "soup" in their name. They're completely different dishes. Not even that. Mexican adobo is properly a SAUCE, prepared separately, that can be used to make dishes. While Filipino adobo is a METHOD OF COOKING that can be used with different main ingredients (even vegetables or seafood). On that theme, Spanish adobo, Caribbean adobo, and Puerto Rican adobo are even more different: they're not dishes, they're just a type of seasoning.
Adobo is better when you eat it a day later when the flavors settle to the meat better. And some substitutions I like to do with my adobo: I use pork hock/shank ("pata") chopped about 1 1/2 inches crosswise instead of pork belly (I like the texture of the collagen; and honey instead of sugar.
Please look at both Seonkyoung Longest and June (formerly from Delish) making asian recipes. I love them both and think they are amazing representations for home cooked asian meals.
Interestingly Thai boat noodles use coriander (cilantro). I just thought I’d mention it.
We don't sear our protein but we flash fry it, like dip it in hot oil for 10 seconds.
The authentic adobo is
Pork or chicken
Lots of garlic
Freshly ground black pepper
Vinegar
Soy sauce if you like with color
Salt if you like light color.
Adobo is always cooked dry and oily,or with little sauce.
there more types of adobo it depends on your own style of dish.. if you want adobo with pine-apple it goods , if you want adobo with boiled eggs it goods to but you need to add potato too for a good taste ❤
Cilantro/Coriander is definitely used in Korean food. Maybe not as much as some regions of china, but jts definitely used.
Adobo is a marinated dish. long time ago the people can not afford or dont even have one refrigerator at the house. The marinated pork or chicken put on the jar. There for if they want to prolong the lifespan of the dish they marinated it 1, 2 , 3kilos so that if you want to cook adobo took 1jar and suaté in a fried pan or much better in a clay jar❤❤❤
Wow, eating Filipino traditional pork adobo with Filipino traditional chopsticks...mmm.. superb!!! Very Pinoy!!!
There are also adobo with pineapple and adobo with coconut milk, just try, delicious also🥰
I'm Canadian...and I'll tell you what we make! Everything. We just steal recipes from anywhere, top it with maple syrup and call it ours! /s
On a real note: we just finished a record Maple Syrup season...239 MILLION POUNDS of syrup - enough for a full export season AND to replenish the strategic reserve that had been low-ish since the theft of 10,000 barrels in 2012.
basically, the Food Network version of Adobo was made into what we call here in the Philippines "Bistek Tagalog".. again, adobo doesnt have onions on it, the moment the suit guy added the onions, he turned it from adobo to bistek tagalog..
remember: the best adobo can come from your parental figure.
nothing can ever beat the cooking of someone close to you.
adobo vs humba , which is the best?
1. adobo, water for sauce
2. humba, oil for sauce so you can store it longer
I haven't seen a recipe that Andy misses. He's always on point.
That's right. No cilantro in Korean cuisine. Perhaps part of why I love it. Of course my favorites are Thai, Mexican, and Indian, all of which are mined with the dreaded cilantro. I think that sauce would be okay (but not classic adobo) if he took out the chicken and reduced that sauce by half. But of course the habaneros would probably blow your head off. 🤣
We don't use chili, but you CAN. The beauty of dishes in the Philippines is that there's no uniformity, there's always a different rendition or version of it per region and per family.
Searing is largely a French culinary thing. A lot of culinary schools are French trained or have a large French influence.
vinegar from tuba..is the best..tuba camu from coconut bark
So simple and so delicious!
water is actually optional, if the marinade sauce is plenty, use it instead of water :)
tomatoes and potatoes were not used in European cooking prior to the discovery of the Americas. Look how much of a staple those have become.
in terms of other countries adapting western/american food, i've heard japan doesn't have very good mexican restaurants. there's a japanese cosplayer i follow who mentioned her favorite thing about visiting the US for conventions is getting mexican food. she said in japan the restaurants sometimes go as far as putting ketchup out instead of salsa.