Matty earned his Filipino card. That is legit chicken and pork adobo. In my home, we would also add some hard boiled eggs midway so the eggs will also absorb the flavors. Or put a fried egg on top for that extra flavor bomb.
grandmas recipe is rocking my world rn.. i didn’t know my hands could cook for this delicious. I feel like a opera lover who opens their mouth in the shower only to hear the voice of andrea bocelli echo out. in this one moment… one lodge pot full of adobo chicken… i have created delicious… wherever grandma is… i hope she’s doin good… & hats off to matty for his cooking genius teaching my cereal making self how to make it
This is one of the most accurate adobo representation that you see in about 90% of Filipino home cooking. The little things Matty added, the “bagoong” (fermented sweet and savory anchovies-kinda), and the vinegar dip with chilli speaks volumes when it comes to nailing it. I personally, like my adobo sauce reduced to the point that it’ll be nappé-consistent, the natural oils from the meat comes out and then the meat will be super tender. Hats off to you Matty. Really enjoyed watching your show for years. You always inspire a lot of people like me ❤
This is the most honest adobo in any Filipino household even if you are in Luzon, Visayas or Mindanao, regardless of the endless regional adobo warfare, as long as you know the core recipe, you are good to go whenever place you might be
I love making adobo but didn't know that you can dip it in vinegar and bagoong. Hell I never heard of bagoong til now. Needless to say I'm going to the Filipino store tommmrow and making it and trying bagoong
There's a misunderstanding with the "bagoong", bagoong is fermented fish sauce, as in it's brown and a liquid; while aramang/alamang is the tiny shrimps paste which is what's in the video, they're color pink when uncooked.
Awwww Filipinos everywhere are rejoicing. Thank you for sharing our dish to the world. And dude, this looks outstanding. Btw, I'm one of the Filipinos who've never had chicken adobo with bagoong (shrimp paste). So kudos for eating it. P.S. your personality is infectious and can't wait to see the return of The Bear. Much love.
Mattys a good dude. Cooks something he’s not very familiar with just to make some of his people happy. According to their family recipe. I just like him as a person and what he stands for.
My mom use to make this a few times a year! Different but the same. We're Mexican Americans with close cousins from Guam. This and chicken "tanucnuk" if that's how you spell it, are staples in all of our homes. Since my mom passed I've been wrecking my brain trying to remember how she made this. Now I have a platform to go off of. Thanks Matty!
@imwithstupid086 Its a marinade consisting of vinegar, soy sauce, lemon juice, beer and spices. Everyone makes it different. I use dark meat chicken and boneless pork ribs. Serves well with rice and finideni. (If that's how you spell that one too!😆)
from the perspective of the Filipino. One of the best videos featuring rice and adobo that is done in a traditional Filipino manner. Not even celebrity cooks are acting appropriately. You've carried out home version of it
Except that it looks salty, kelangan tlga lagyan ng konting tubig pag adobo.. a lil too much vinegar too, vinegar and soy sauce ratio shud not be equal
@@chidorinagashi4881 isnt vinegar the essential part of adobo? i know provinces cook adobo differently but my family says that the traditional way is to cook it 2:1 vinegar to soy sauce.
One of the most, "THE MOST" simple and very basic Filipino Adobo. Very traditional and none of those fancy "schmancie" you will see from other TH-camrs who know nothing about cooking. Awesome job. Even the fried rice. You nailed it!!! You are now an honorary Filipino. 😃👍👍👍
@@Jonases_20wrong. adobo as a cooking method existed before the spanish colonized us, where salt and vinegar was used as flavoring and preservative for food. chinese brought in the soy sauce, and the spanish named it after their own dish. before calling your own countrymen illiterate at least check your facts first
Thank you for cooking the most legit chicken and pork adobo I’ve seen cooked by anyone online. Thank you also, Danielle’s Lola (Grandma)for sharing the recipe!
Matty This was an amazing episode. Thank you for sharing the Filipino cuisine and respecting the simple recipe. Respect trying it with vinegar and bagoong. It would be nice to see you partner up with chef Harold from Bon Appétit and cook more Filipino dishes.
I've seen a bunch of 'Adobo' recipes on TH-cam cooked by actual Filipinos who add a bunch of questionable side ingredients. Here we are with probably one of the most humble and authentic versions of this dish cooked by a Canadian madman who calls it "Adobe". What a video!
Been a fan of you for years Matty. As a Filipino, this gets a legit stamp of approval. You even used the right soy sauce and vinegar combo! God I love you.
@@alice_agogo Silver Swan has become more and more bland and salty each day. Datu Puti is the better replacement. My mother was once a Silver Swan loyalist until Datu Puti came in the cooking cuisine picture.
Matty, those are some lovely ladies you have working for/with you there. I am happy that you choose to show your appreciation to your behind the scenes gurus!
The modern adobo that most content creators make nowadays has more optional ingredients like onions and sugar, some even put ginger or star anise in it which make it taste closer to Chicken Teriyaki. Don't get me wrong, I love my adobo sweet but THIS exact recipe of Adobo is the one I grew up eating as a Filipino. I'm giving you a 10/10 score for this recipe as it is the STANDARD of any Adobo recipe that you can make.
This is the most faithful recreation of adobo I’ve seen on youtube. Every family does the recipe a little different but what you’ve cooked is the foundation of every good adobo - a fatty cut of pork that’s braised in soy sauce and vinegar. Belly is the best choice but pork shoulder is also used as it also has a lot of fat but is also cheaper. Adobo also gets better with age: reheated day-old adobo has a stronger flavor because you cook out more of the cooking liquid and more of the fat is rendered. You can also put different stuff in adobo. There are recipes where they add pork sausages, boiled eggs or potatoes. There are also adobo variations that even use coconut milk if the protein used is lean like chicken and it adds a whole new dimension to adobo. Meanwhile, the garlic fried rice is a staple in a lot of Filipino households. There’s even a whole set of breakfast items that’s called silog, a portmanteau of sinangag (fried rice) and itlog (fried egg.) Maybe Matty can also try cooking those, that would be real fun to see 😊😊😊
Matty be pulling on my heartstrings with this =) Filipino food is simple because it is all heart. For you to make it really good, you really have to care a lot for the people you're cooking it for.
Adobo is the closest ulam in my heart. My papa's recipe is my favorite and always ask for it. Matt earned my approval and probably ither Filipinos too!
There's a million ways to make a good plate of adobo, but each one warms a Filipino's heart to no end. And THIS was surely a good one. My mom likes to render down the meat nice and good, too. We have a dryer, oilier adobo than this one loaded with way more garlic and pepper but I can already tell this is also gonna hit that spot real good.
@@chalupa808 depends on what region, visayan version, especially cebuano style adobo have drier version but mostly used for pork and native chicken. boholano style are near saucy or soupy while having more garlic and less to no onion.
This is one of the best adobo I've seen a foreigner made on TH-cam. Just the way it is: simple, few ingredients, easy to cook. This is also hwo I make my adobo.
tangina man! the minute i saw the Datu Puti toyo (soy sauce) and suka (vinegar), I knew you will not play around and will stick to the rules. Thank you for that! Hope you enjoyed the adobo and sinangag (garlic fried rice). Sending some love from the Philippines!
I'm surprised this is the first time Matty tasted Adobo. In his previous show from Vice, he went to Winnipeg and spent a day with a Filipino family and cooked up a feast. He was even made to eat Balut but failed. Good on you Matty! I hope you cover more Filipino dishes soon!
every filipino household's adobo is different and every once in a while you would want to switch things up. this recipe seems like that rare, very special occasion. we're eating at cousin matty's tonight!
Some ppl don't marinade at all because they want to cook quicker. Just saute garlic, fry meat a bit then add the rest. May not be as tasty as what Matt cooked but can do especially if you don't have time to wait for marination.
I gotta say this is the most traditional/authentic chix & pork adobo i have seen a foreign chef had cooked❤❤❤ very basic with the simplest of ingredients and ony 1 pan cooking❤❤❤
mmmm that is definitely mouth-watering. garlic fried rice is on point, and so does the adobo. The only thing you've missed is sugar. Adobo is a savory stew, and the sweetness will balance out the saltiness of the sauce Also, I appreciate when people eat rice with their hand. You sir, earned my respect as a Filipino.
not gonna lie as a filipino, as long as you have soy sauce, any kind of vinegar and a shit load of bay leaves it's authentic lol. No matter if it's dry or soupy it's still authentic. Literally why adobo is one of the best dishes around.
This is legit! Uncle Roger would totally approve. I LOVE that you switched out the olive oil - that is the right thing to do. This is how I make my adobo and garlic fried rice.
legit can't get any more home made and authentic than this. my fam goes more either chicken or pork but I love this! simple, no fancy schmancy gourmet ish.
Dude, You are now officially TITO MATTY! a lot of people and even Filipinos making their own version! this is my grandparent's Adobo! no onions just garlic and bayleaf. soy and vinegar, reduced to perfection. thank you bro! and congratulations on The Bear! love that show!
My grandma used to make "Paprikahändl". She got the idea out of Bram Stokers Dracula, which she loved. Good to see another grandma´s recepie handed on! Appreciate it a lot. A new recepie is like a new day!!!
This classic adobo is the version that should be introduced to the world. I’m okay adding other ingredients but this classic adobo should be the standard.
try this... make your recipe with chicken thighs. shred it. separate the sauce. then fry until crispy on some of the sauce. then serve it crispy with the sauce on the side.
Kinda amaze that nowadays more people now know to use "sprite soft drink" to easily tenderize meat. Used to think its just a forbidden technique since its kinda unheard of when i was a child. Also royal for baking. 😂
I'm a Filipino and this is the correct way to do it. Other chefs try to make it fancy adding some bullshit ingredients but it's really just this simple though some Filipinos make it garlicky. Great job.
Yes! finally a normal adobo, no olive oil, no spring onion sprinkles, no sugar added. Look how easy yet very satisfying it is to eat breakfast, lunch and dinner
this is the classic Filipino adobo. very straightforward, nothing fancy. new ingredients and ways to cook it are always welcome, but this is how simple it gets.
Sometimes, i find it funny when I see TH-camrs do FaceTime and keep forgetting that there’s a flip camera button. Cuz I don’t know about you, but my parents used to do this to me when they were trying to show me something and I literally don’t see what they were referring to. But that aside, your adobo is probably the most authentic way I’ve seen here in TH-cam, and I would gladly eat it everyday!
When I cook my adobo I add a little bit of sugar and I reduced the sauce some more to make the meat more flavorful..my kids looooves that version of adobo! 🥰🥰🥰
this is freakin hardcore authentic classic adobo which every filipino household moms do in the philippines!!! he even used datu puti!! what a legend Matty!!!!
matty, i appreciate you! you cooked the chicken and pork adobo like how our grandparents and parents cooked it. Thank you, Danielle for sharing your Lola's recipe! p.s the garlic rice looks amazing!
As someone who has Filipino in my veins, we don't measure anything when making adobo. As Nana says, pour it all in until our ancestors tell us that's enough. And you can make it dry, without the soup, but if you do have leftover soup, which is very likely when you cook with the whispers of your ancestors, we make adobo rice out of it the next day. As long as you don't double dip or eat straight from the pot where your saliva gets into the dish, this dish can even be stored in tight-lid jars and frozen. They preserve well.
Matty earned his Filipino card. That is legit chicken and pork adobo. In my home, we would also add some hard boiled eggs midway so the eggs will also absorb the flavors. Or put a fried egg on top for that extra flavor bomb.
My mom always did the eggs too but were Vietnamese, looks exactly like in the video down the the shrimp paste.
@@jimmyhuynh2360 thit ko is the sweet version of adobo
Hard boiled is added as extender if you are on a budget and are short of meat
No pork/chicken adobo is legit. as long as it has the main ingredients which is soy sauce and vinegar you can play with your preferred adobo
My ex wife was Filipino and her fam made this chicken and I can say is 🔥
As a Filipino I can say you are one of the very few non Filipino TH-camrs that made it authentic! Great job using the Filipino soy sauce and vinegar!!
Needed a lil bit of sugar. That vinegar was a lot
i knew it would be on point when he brought out the Datu Puti! great job!
@@asabovesobelow851Sugar? "Authentic" Adobo doesn't have sugar.
grandmas recipe is rocking my world rn.. i didn’t know my hands could cook for this delicious. I feel like a opera lover who opens their mouth in the shower only to hear the voice of andrea bocelli echo out. in this one moment… one lodge pot full of adobo chicken… i have created delicious… wherever grandma is… i hope she’s doin good… & hats off to matty for his cooking genius teaching my cereal making self how to make it
Just wanna tell Matt that even his adobo plate legit looks like something a Filipino granny would use ❤😂❤.
adobo wasn’t originated in the Philippines. i feel ashamed because my country people are illiterate . ang mangmang nyo grabe
Matty fills that Chris Farley sized hole in my heart and I will always appreciate him and his work
THIS! I can only imagine if Chris would have survived what he would have gone on to do and accomplish... Matty has the magic though too.
@@Diek454 Unfortunately, it was not ment to be.
I'm sure gonna miss him
I'm glad matty is sober these days.
That's a really big hole, you should see a cardiologist stat
This is one of the most accurate adobo representation that you see in about 90% of Filipino home cooking. The little things Matty added, the “bagoong” (fermented sweet and savory anchovies-kinda), and the vinegar dip with chilli speaks volumes when it comes to nailing it. I personally, like my adobo sauce reduced to the point that it’ll be nappé-consistent, the natural oils from the meat comes out and then the meat will be super tender. Hats off to you Matty. Really enjoyed watching your show for years. You always inspire a lot of people like me ❤
This is the most honest adobo in any Filipino household even if you are in Luzon, Visayas or Mindanao, regardless of the endless regional adobo warfare, as long as you know the core recipe, you are good to go whenever place you might be
I love making adobo but didn't know that you can dip it in vinegar and bagoong. Hell I never heard of bagoong til now. Needless to say I'm going to the Filipino store tommmrow and making it and trying bagoong
haha!
There's a misunderstanding with the "bagoong", bagoong is fermented fish sauce, as in it's brown and a liquid; while aramang/alamang is the tiny shrimps paste which is what's in the video, they're color pink when uncooked.
Now this is Adobo done right with no BS... minimal, plain and simple as it should be... you earned my Filipino stomach stamp of approval...
The fact that Matty cooked it the way I cook my Adobo warms my heart. Well done
Awwww Filipinos everywhere are rejoicing. Thank you for sharing our dish to the world. And dude, this looks outstanding. Btw, I'm one of the Filipinos who've never had chicken adobo with bagoong (shrimp paste). So kudos for eating it. P.S. your personality is infectious and can't wait to see the return of The Bear. Much love.
Rejoice my ass,
Matty will always be on my top 3 chefs in YT. Simple and always authentic. He knows his food! Stay awesome, Matt!
Mattys a good dude. Cooks something he’s not very familiar with just to make some of his people happy. According to their family recipe. I just like him as a person and what he stands for.
My mom use to make this a few times a year! Different but the same. We're Mexican Americans with close cousins from Guam. This and chicken "tanucnuk" if that's how you spell it, are staples in all of our homes. Since my mom passed I've been wrecking my brain trying to remember how she made this. Now I have a platform to go off of. Thanks Matty!
What's this "tanucnuk"?
@imwithstupid086 Its a marinade consisting of vinegar, soy sauce, lemon juice, beer and spices. Everyone makes it different. I use dark meat chicken and boneless pork ribs. Serves well with rice and finideni. (If that's how you spell that one too!😆)
i definitely respect the hustle of getting sponsors, but i respect how extremely uncomfortable matty seems when doing sponsorships 😂
it's hilarious!
I'm a Filipino and all I can say is that this is the most authentic way on how to cook it. More authentic than other Pinoy food content creators.
"This is flavorful, this is meaningful."
-Matty
Truly, this is how we all feel watching this.
from the perspective of the Filipino. One of the best videos featuring rice and adobo that is done in a traditional Filipino manner. Not even celebrity cooks are acting appropriately. You've carried out home version of it
I don't know how but the "boom" STILL gets me every time!!
From the vinegar and soy brands to the bagoong at the end - this is authentic as hell.
By far the most authentic way of cooking chicken adobo keep it up matty
Yep, he made it simple just like it should be.
Except that it looks salty, kelangan tlga lagyan ng konting tubig pag adobo.. a lil too much vinegar too, vinegar and soy sauce ratio shud not be equal
@@chidorinagashi4881 isnt vinegar the essential part of adobo? i know provinces cook adobo differently but my family says that the traditional way is to cook it 2:1 vinegar to soy sauce.
authentic? pinoy ka ba?
hindi.. you cook it sabay sabay..
One of the most, "THE MOST" simple and very basic Filipino Adobo. Very traditional and none of those fancy "schmancie" you will see from other TH-camrs who know nothing about cooking.
Awesome job. Even the fried rice. You nailed it!!!
You are now an honorary Filipino. 😃👍👍👍
This is literally the comfort food of my life. Thanks, Matty!
You've earned the Filipino stamp of approval, Matty! Good job with the adobo! Looking forward for more of you cooking Filipino food 🔥
adobo wasn’t originated in the Philippines. i feel ashamed because my country people are illiterate
@@Jonases_20 where did it originate then?
@@gerebito spain. U need to googlw it. Nakakahiya lang dahil pinagtatawanan tayo 🤣🤣🤣
spain
@@Jonases_20wrong. adobo as a cooking method existed before the spanish colonized us, where salt and vinegar was used as flavoring and preservative for food. chinese brought in the soy sauce, and the spanish named it after their own dish.
before calling your own countrymen illiterate at least check your facts first
Chef Matty Showing love to my Filipino Peeps! RESPECT!
Thank you for cooking the most legit chicken and pork adobo I’ve seen cooked by anyone online. Thank you also, Danielle’s Lola (Grandma)for sharing the recipe!
Matty This was an amazing episode. Thank you for sharing the Filipino cuisine and respecting the simple recipe. Respect trying it with vinegar and bagoong. It would be nice to see you partner up with chef Harold from Bon Appétit and cook more Filipino dishes.
Lol
I've seen a bunch of 'Adobo' recipes on TH-cam cooked by actual Filipinos who add a bunch of questionable side ingredients. Here we are with probably one of the most humble and authentic versions of this dish cooked by a Canadian madman who calls it "Adobe". What a video!
Been a fan of you for years Matty. As a Filipino, this gets a legit stamp of approval. You even used the right soy sauce and vinegar combo!
God I love you.
Yes!
Nope. Silver Swan is the right combo
@@alice_agogo bruh
@@alice_agogo Silver Swan has become more and more bland and salty each day. Datu Puti is the better replacement. My mother was once a Silver Swan loyalist until Datu Puti came in the cooking cuisine picture.
@@DamionAlexander nope. Silver Swan has always always been consistent. Even if you read the ingredients Datu Puti has more additives.
i love boiling some eggs too and adding it during the 45 min simmer and it helps cut through how rich the dish is.
Matty, those are some lovely ladies you have working for/with you there. I am happy that you choose to show your appreciation to your behind the scenes gurus!
For over 15 years I've been cooking adobo a different way. After watching Matty and trying this method, this is now how I do it. Awesome 👍
No sugar Adobo! YES! THANK YOU!
The modern adobo that most content creators make nowadays has more optional ingredients like onions and sugar, some even put ginger or star anise in it which make it taste closer to Chicken Teriyaki. Don't get me wrong, I love my adobo sweet but THIS exact recipe of Adobo is the one I grew up eating as a Filipino.
I'm giving you a 10/10 score for this recipe as it is the STANDARD of any Adobo recipe that you can make.
ah yes, a matty pinoy episode. i’ve needed this!! make sinigang or tinola next!!
This is the most faithful recreation of adobo I’ve seen on youtube. Every family does the recipe a little different but what you’ve cooked is the foundation of every good adobo - a fatty cut of pork that’s braised in soy sauce and vinegar. Belly is the best choice but pork shoulder is also used as it also has a lot of fat but is also cheaper. Adobo also gets better with age: reheated day-old adobo has a stronger flavor because you cook out more of the cooking liquid and more of the fat is rendered. You can also put different stuff in adobo. There are recipes where they add pork sausages, boiled eggs or potatoes. There are also adobo variations that even use coconut milk if the protein used is lean like chicken and it adds a whole new dimension to adobo. Meanwhile, the garlic fried rice is a staple in a lot of Filipino households. There’s even a whole set of breakfast items that’s called silog, a portmanteau of sinangag (fried rice) and itlog (fried egg.) Maybe Matty can also try cooking those, that would be real fun to see 😊😊😊
Matty be pulling on my heartstrings with this =) Filipino food is simple because it is all heart. For you to make it really good, you really have to care a lot for the people you're cooking it for.
Man oh man, you really nailed it, brother! That is authentic pork and chicken adobo right there. 😊 This makes me so hungry right now...
Ah yeah!! Datu Puti for the soy and Vin!!! Yo go Boi, authentic!
Matty understood the assignment.
Adobo is the closest ulam in my heart. My papa's recipe is my favorite and always ask for it. Matt earned my approval and probably ither Filipinos too!
There's a million ways to make a good plate of adobo, but each one warms a Filipino's heart to no end. And THIS was surely a good one. My mom likes to render down the meat nice and good, too. We have a dryer, oilier adobo than this one loaded with way more garlic and pepper but I can already tell this is also gonna hit that spot real good.
Would you say that the drier version is more Ilocano style?
@@chalupa808 depends on what region, visayan version, especially cebuano style adobo have drier version but mostly used for pork and native chicken. boholano style are near saucy or soupy while having more garlic and less to no onion.
This is one of the best adobo I've seen a foreigner made on TH-cam. Just the way it is: simple, few ingredients, easy to cook. This is also hwo I make my adobo.
Agreed...Matty is the Chris Farley of cooking. "You have no Idea how much I hate this cook top" got me 😂. I hate electric ranges
We all do
By far my favorite Canadian. Don’t ever change Matty
This is lit.
Been a Matty fan for yeaaaaaars. I think this is his first Filipino dish he’s made. Good job bradda
tangina man! the minute i saw the Datu Puti toyo (soy sauce) and suka (vinegar), I knew you will not play around and will stick to the rules. Thank you for that! Hope you enjoyed the adobo and sinangag (garlic fried rice). Sending some love from the Philippines!
Bro... Thank you for doin this! Thanks for treating this dish/recipe with soo much respect!
I'm surprised this is the first time Matty tasted Adobo. In his previous show from Vice, he went to Winnipeg and spent a day with a Filipino family and cooked up a feast. He was even made to eat Balut but failed. Good on you Matty! I hope you cover more Filipino dishes soon!
mind blown he really did the most Classic Pinoy Version of Adobo less ingredients but less is more wow!!!!
Wow that's 100% authentic adobo ❤ even the ingredients are from PH. Good job brother 🎉🎉🎉🎉
every filipino household's adobo is different and every once in a while you would want to switch things up. this recipe seems like that rare, very special occasion. we're eating at cousin matty's tonight!
RARE? this is as basic as you can get, unadulterated and no regional variation.
Some ppl don't marinade at all because they want to cook quicker. Just saute garlic, fry meat a bit then add the rest. May not be as tasty as what Matt cooked but can do especially if you don't have time to wait for marination.
Bro thats legit. Down to the design of the plate. Mad respect.
I gotta say this is the most traditional/authentic chix & pork adobo i have seen a foreign chef had cooked❤❤❤ very basic with the simplest of ingredients and ony 1 pan cooking❤❤❤
Matty can come over to the Filipino parties anytime because he can eat bagoong and cook adobo without any additional bells and whistles.
This is the only show, I've seen a non-Filipino chef who did it right. Good Job, I love the show.
mmmm that is definitely mouth-watering. garlic fried rice is on point, and so does the adobo. The only thing you've missed is sugar. Adobo is a savory stew, and the sweetness will balance out the saltiness of the sauce
Also, I appreciate when people eat rice with their hand. You sir, earned my respect as a Filipino.
sugar is optional. a lot of the recipes do not call for sugar and some dislike it.
No need for sugar.
You have made it exactly as it should be made! Rice and all!!! Bless you, Matty! 🇵🇭
not gonna lie as a filipino, as long as you have soy sauce, any kind of vinegar and a shit load of bay leaves it's authentic lol. No matter if it's dry or soupy it's still authentic. Literally why adobo is one of the best dishes around.
And NO SUGAR ADDED
This is one of the best Adobo recipes on TH-cam not made by a Filipino nothing extra that doesnt belong, just a good old OG way of making adobo!
This is legit! Uncle Roger would totally approve. I LOVE that you switched out the olive oil - that is the right thing to do. This is how I make my adobo and garlic fried rice.
legit can't get any more home made and authentic than this. my fam goes more either chicken or pork but I love this! simple, no fancy schmancy gourmet ish.
I am a Filipino who lives in the Philippines, and your adobo looks legit delicious!
Dude, You are now officially TITO MATTY! a lot of people and even Filipinos making their own version! this is my grandparent's Adobo! no onions just garlic and bayleaf. soy and vinegar, reduced to perfection. thank you bro! and congratulations on The Bear! love that show!
You are awesome! Someone actually did “authentic” exactly like Lola makes!!!
I'm like a feral goat 😂
Marinade enhances the flavor and cook to perfection, this is an excellent chicken adobo recipe!
Happy for the return of free speech and badly-timed censorship
Ma'am, this is a Wendy's
The way he says “the rice tastes like popcorn” like a child and his legitimate happiness eating the adobo really warms my heart 😭😭
What's the shirt he's wearing?
Not a band, but a fishing store. Housefly fishing.
filipino food is finally being made by this legend! as a fellow Filipina thanks for sharing this delicious recipe!
I've never tried this version. Bit props to you for going for this method.
The fact that you even ate it with a spoon is extra gold stars for you!
My grandma used to make "Paprikahändl". She got the idea out of Bram Stokers Dracula, which she loved. Good to see another grandma´s recepie handed on! Appreciate it a lot. A new recepie is like a new day!!!
This classic adobo is the version that should be introduced to the world. I’m okay adding other ingredients but this classic adobo should be the standard.
try this... make your recipe with chicken thighs. shred it. separate the sauce. then fry until crispy on some of the sauce. then serve it crispy with the sauce on the side.
Kinda amaze that nowadays more people now know to use "sprite soft drink" to easily tenderize meat.
Used to think its just a forbidden technique since its kinda unheard of when i was a child.
Also royal for baking. 😂
I'm a scientist, just performed a biopsy on my recent life experiences and the lab reported that the world needs more Matty.
I'm a Filipino and this is the correct way to do it. Other chefs try to make it fancy adding some bullshit ingredients but it's really just this simple though some Filipinos make it garlicky. Great job.
This is way better adobo than FOOD NETWORK ADOBO! Hayaaaaaa!
Yes! finally a normal adobo, no olive oil, no spring onion sprinkles, no sugar added. Look how easy yet very satisfying it is to eat breakfast, lunch and dinner
But is some regions in Ph sugar is added to adobo 😅
I love your honesty in cooking no so much talking but this is real cooking
Thank you Matty for making adobo. After all the cycles they created, a memoir for some Filipinos has so much meaning. Thanks Matty.
The correct and best way to cook Adobo and Fried Rice . This is ahead of other versions I've seen.
this is the classic Filipino adobo. very straightforward, nothing fancy. new ingredients and ways to cook it are always welcome, but this is how simple it gets.
Making this right now! Smells so good 🤤 thanks Matty
As a half Filipino you nailed it. I grew up eating this. And I been makin it for years now.
This is how a classic adobo is made. Keep it simple.
Sometimes, i find it funny when I see TH-camrs do FaceTime and keep forgetting that there’s a flip camera button. Cuz I don’t know about you, but my parents used to do this to me when they were trying to show me something and I literally don’t see what they were referring to. But that aside, your adobo is probably the most authentic way I’ve seen here in TH-cam, and I would gladly eat it everyday!
i love love love this!!!! adobo done right with no theatrics.
When I cook my adobo I add a little bit of sugar and I reduced the sauce some more to make the meat more flavorful..my kids looooves that version of adobo! 🥰🥰🥰
this is freakin hardcore authentic classic adobo which every filipino household moms do in the philippines!!! he even used datu puti!! what a legend Matty!!!!
matty, i appreciate you! you cooked the chicken and pork adobo like how our grandparents and parents cooked it. Thank you, Danielle for sharing your Lola's recipe!
p.s
the garlic rice looks amazing!
I appreciate that this doesn't have onions in it. Plus the soy sauce and vinegar. Love this.
Thats just straight out of every Filipino kitchen Matty! Simple, messy and satisfying. 🤤🤤🤤
Exactly how my grandmother, my mother and father would cook adobo and garlic fried rice. That's legit right there.
Perfectly made. Very traditional. That’s how it’s done. MYMP (made your momma proud)
As someone who has Filipino in my veins, we don't measure anything when making adobo. As Nana says, pour it all in until our ancestors tell us that's enough. And you can make it dry, without the soup, but if you do have leftover soup, which is very likely when you cook with the whispers of your ancestors, we make adobo rice out of it the next day.
As long as you don't double dip or eat straight from the pot where your saliva gets into the dish, this dish can even be stored in tight-lid jars and frozen. They preserve well.
Never thought I’d see Matty Matheson with the Datu Puti. I love it so much 😭
Best version of adobo I’ve seen on YT.
This looks like my grandma’s adobo and this is how I cook my adobo as well! Perfect!!!! 👏👏👏 Authentic!
YES. AN ADOBO COOKED SIMPLY IS THE PERFECT ADOBOOO