How to Make Filipino Coconut Milk Chicken Adobo | NYT Cooking
ฝัง
- เผยแพร่เมื่อ 6 ก.ย. 2024
- Angela Dimayuga is the creative director for food and culture at the Standard hotels and a former Mission Chinese Food chef. She shared her 10 essential Filipino recipes with us. Coconut Milk Chicken Adobo is her take on the classic dish. In this recipe, coconut is present in three forms: milk, oil and vinegar. It brings silkiness and a hint of elegance. Her sunglasses don't hurt either. Get the recipe: nyti.ms/2M6uBeG
Angela Dimayuga’s 10 Essential Filipino Recipes: nyti.ms/2OGqp7c
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How to Make Filipino Coconut Milk Chicken Adobo
#filipino #pinoy
She is cool as hell. Looking like a Tekken character. I STAN!
MrSincerity88 old school hwoarang??? 😂
Tekken DLC looking legit
Josie Rizal
she looks over the top
Racist white supremacists sad
Whoever picks these women chefs for NYT cooking programs has the best judgement. Alison, Erin, and Angela ALL have these unique, magnetic personalities. They are intelligent, knowledgeable, articulate, thorough, and concise but all in their own ways. You ladies are killiinnggg it!! When I watch you peeps it feels like we’re hanging out and that you genuinely enjoy our time together ahahahaha. I love what this channel is doing so far! Thank you for these videos.
I’ve been watching Alison since the beginning of the channel and I always loved her and then Erin joined the party and made it even better and now there’s this new girl named Angela who just got invited to the party and she’s like super chill and smart and whatever like it’s just so great thank u again ahahaha
Aaron Williams yes!!!
I find her armpit hair disturbing. Sorry.
Arnie Calang don’t worry about saying sorry when you’re not sorry. And I’d like to point out that you, a grown person, are “disturbed” by a natural condition of the human body. That’s exactly like saying her hairy eyebrows are “disturbing”. Just because society decided women should be unnaturally hairless all over doesn’t mean anyone has to actually believe such bullshit ahahaha. The universe said nothing about body hair. Dumbass humans did.
@@aaronfuegopop yes!
Humans are cool. You're gay.
“Tita Baby”. No other name can be more Filipino than that lol
Then Tito Boy,,, I think every Filipino family has a Tita Baby and a Tito Boy.
I have both!
Tita Girl or a Tito Jun either!
Then theres the ultiimate "Tita tita"
@@jecstrike I have a Tita Tita lol
*Adds 15 cloves of garlic* Starting off strong!! *presses like*
6:09 makes me want to kill the like button..
Hahhahahhha. Ikr! Kaka shock si ate! Hahahaha. Adobong bawang yata yan na may sahog na manok 🤣🤣🤣
She's making excuses for the garlic, as all the Asians see no problem. This is everyday for me! I think I will try this style....I usually make my Adobo using the chicken liver smash as the thickener/sweetener, it's so good! I learned Philippino cooking in Hawai'i as everyone eats it, so even though I'm not Philipina, I can cook it very well, I can even do a good ilocano accent!
We also love garlic in Spain XD
The problem is preparing the garlic, not the amount xD
Did you know that you can actually make Chicken Liver Adobo, just liver, and it's heaven😍
Love this so much!!!
Sidenote: Almost all Filipinos have an aunt we call "Tita Baby" and/or an uncle we call "Tito Boy".
I always cook for my family in a stark white off one shoulder designer top. Everything tastes better.
Lorrie don’t forget being braless. My 44DD could NEVER
MsIGetLotOfThat I always cook braless at home. That thing comes off the moment I walk through the door
@@MsIGetLotOfThat ouch!
@@camilleb7286 Hard same! I don't believe in bras in the house!
She's brave for wearing a white top in the kitchen. Recipe looks yummy and easy.
as a chef, chef jackets are called chef whites for a reason. they're white. lol. we wear white all the time.
@@franzb69 and bleach between meals. Do you ever cook at home with everyone around?
Hmmm, I’m most worried about one of those armpit hairs hanging over her shirt falling in the food
@@islandjaybird8078 OMGaud.
@@islandjaybird8078 I like to cut off a couple of armpit hairs sometimes just to sprinkle over my rice, if not enough of them fall out.
Her: i have a collection of spoons
Chris moroco: *yasss*
I made this for supper last night and it was perfect. I did think that was way too much garlic BUT I also wanted to follow the instructions exactly, so in went all 15 cloves of garlic. It was amazing and my husband is already asking when we can have it again. Thank you for the video!!
Sis said “wanna make rice” like it was an option for Filipino food 😂😂
Jean Go isn’t this just a copy cat of Thai curry. Wtf
Casey she didn’t use curry at all? I ate this growing up in the Philippines at least a few times a month so it’s a staple in Filipino households🤷🏻♀️ what if the Thai were copying us, ever thought of that?
Jean Go everyone knows Thai food, ppl don’t know Filipino food, it’s more likely this is a copycat from Thai. Uses Thai cocunut milk in the video, apparently 100% Filipino, sounds legit 🤦🏻♂️
Casey just because Thai is more known doesn’t mean it’s where it originated from. English is a world known language but where did it come from? Spanish, French, German and many other influences. Popularity doesn’t mean nothing. Thailand and the Philippines are obviously neighboring countries there’s similar dishes all through Southeast Asia. Just as there are similar dishes within Latin American countries or African countries. Go learn about world history and cultures or something. Bye👋🏽
Casey do you really think coconut only grows in Thailand. “Thai” is the BRAND of the coconut milk. Should we only use coconut milk from coconuts grown in the Philippines to make it 100% authentic? Cause I can tell you they taste the same. Like is coconut milk really your only argument?
I really love it when the chef tells stories instead of being very technical. It shows how much they love their craft and their passion is just exuding, makes me wanna watch/listen to them more. Love love her ❤
Very interesting recipe. While I get frustrated by a recipe not giving full ingredient details in a video (ostensibly to sell NYT cooking subscription), this recipe was simple enough to soldier on after eye balling measurements. I have to say I was surprised by how good the results were. They were not perfect. I made the mistake of salting my chicken before browning as one would in a western recipe, not thinking how much salty soy sauce shall be added later. After the long braise the sauce reduced and became a little salty. I had to balance it by adding some brown sugar. Despite that mistake the recipe turned out very well. This is an example of “genius” recipe that has so few ingredients and yet yields fantastic results. Highly recommended!
As a Filipina, I can finally sigh in relief to see someone featured cook adobo the right way!!! Her recipe consists of the right ingredients that best represents the classic flavor profile of our adobo and exactly the right procedure.
If you havent cooked or eaten one... Start with this recipe!👍🏼
Mariemiel Sison lol. Wtf are talking about? If you know the history of adobo, a lot of those are unnecessary.
You realize that most of it is unnecessary, and for the most part the ingredients in your adobo depend on where you or your family is from in the Philippines. There isn't really a "right" way to make adobo just ones that are closer to your own memory of what that dish is.
@Everlynn Asidoy ahahha exactly... 🤣 "Mabuhay Ang Adobo (ko)!!!!"
@@kylesmith1654 you are right. Where my Mom is from, they don't use coconut milk or chili flakes and she uses sukang maasim (cane vinegar) and onions.
Made this on the weekend and it's amazing! Didn't have coconut vinegar so used apple cider vinegar instead, still worked out perfectly.
2:35 Tita Baby? So it's true that every Filipino does have a relative named Baby
and Boy. 😂
And Jhun 😂
Baby, Boy, Girl, Sonny, Mami....
I have a tita AND a lola Baby 😂😂😂
My dad's nickname is Boy. Lol
i have a tita baby and kuya boy
My first Adobo was a shock. So much flavor for so little ingredients and prep time!
What does adobo taste like?
@@RochelletheRealtor Delicious. If it's not delicious ,then your mom/ the chef can't cook.
"garlic is vers" i die
Soy sauce is a top.
Onion is a bottom
Chicken is Vers Top
period!
Vallerie huge grin omg haha
Excuse me- YAAAAAS, perfect timing for Filipino American History Month! Love her style
Hey Siri, play the rice cooker song.
NYT Cooking that did not yield the expected result.
Siri: let me twinkle the star
My mom makes this all the time with more coconut milk and with less garlic. She also adds hard boiled eggs, and it’s so good.
Adobo with chillies is always a great idea! My mother's from the province of Bicol (known for chilli-and-coconut-infused cuisine) and she mostly adds chillies in her adobo.
Amen to that! Especially Labuyo dangg 👌🔥
Bicol Express is THE BEST
"2:07 Garlic is Vers"
I'm in love lmao.
Her voice reminded of the the friends I grew up with in the Philippines. I just got nostalgic from hearing her :)
Love that she lets the chicken cook down well, and use of a lot of garlic. So many people asked me the secret to a good adobo, and I always sat to use a lot of garlic, and let the chicken cook on its own juices and reduce. Concentrated flavor is key.
Is that one of the fancy Japanese rice cookers?
*Plays song*
Definitely.
the zojirushi rice cooker song is unmistakable! Haha..
lmao r u calling the chef a fancy rice cooker lol
made this last night and was blown away, so good! i was looking for something new to use my coconut milk in and this absolutely hit the spot. will be cooking again
I would love to see more videos with Angela, NYT. She has such a fun personality and I would like to learn more Filipino recipes!
Her hair and outfit scream 2000 Azn Pride vibes, I love it! Also, adobo with gata is the bomb.
Her armpit hair is kinda disturbing
Arnie Calang Wow, you’re seriously commenting about her armpits in multiple threads. You’re a fucken idiot.
Imagine how she dresses when she goes out.
she has to eat first before hitting the clubs, she's got the munchies
You should check out Angela’s instagram if you have a chance. Her outfits are quite impressive.
IKR?!
Like this
You all think she was _surprised_ by cameras?? 🙄🙄🧠🤦🏽♀️
Angela is great. I think I am actually going to Publix to get the ingredients today. She is really interesting, super cute and this recipe looks simple but delicious. NYT thanks!
Debra Nelson did you end up finding coconut vinegar there? It’s been hard to find at my Asian market here
This looks FANTASTIC! I was stationed in the PI from 1987-1989. I love 💕 Philappino food! Will definitely be trying this recipe!
More than anything, I absolutely appreciate the fact that she's being herself, and it's just ultra-cool!! All that, plus she's beautiful and that dish looks delish
It’s been 2+ years and I’m still obsessed with her. Can she do more videos pls?
Looks delish! And what an awesome personality Angela has
I'm watching the Tamron Hall show she she's on with this recipe. I've made adobo chicken several times but never with coconut milk definitely going to try this. I'm not Filipino but had an ex that is I love the food and learned to cook some dishes myself. Adobo chicken is one of my favorites.
I cooked this last week when it first came out in the NYT. My wife loved it. My kids weren't so convinced. I thought it was pretty great as well. Adobo can be made with or without the coconut milk. I like it both ways. Also, some regions add onions, while others definitely DO NOT. Again - I like it both ways.
@LagiNaLangAko23 I had not heard of that variation - thanks for the suggestion!
My mind is blown with the coconut milk. I needed to see this to check out a different way to make chicken adobo.
Looks yummy. I recommend one change -- use Aroy-D coconut milk that comes in the cardboard septic cartons. It is flash pasteurized for a shorter time than the canned stuff, and tastes a lot fresher. If you can get the shredded fresh coconut in refrigerated bags, and squeeze out fresh milk, it's even better, but you can get 80% of the way there with the cartons. It really makes a difference.
I do the same
Im here for the FASHION!! 😄 but yeah, also for the adobo! Can we have more of her please... Thanks.
We add coconut milk too! It makes it extra creamy :D We also add chopped red chili and chicken liver to make the sauce thick, with added texture and spice. If you don't have coconut milk, just evaporated milk is fine. Or cream! We also add red onion in ours :D
Gata or coconut milk in adobo is typical here in the Philippines, best paired with rice or beer in gatherings that can be a drinking food.
yoooo nyt coming through with all of the best "ethnic" recipes
This Look is firee
Love her slicked back hair and glasses soy cute
Living for 15 cloves of garlic and the side lenses (shades)!!!
Might try this out soon! ❤️❤️❤️
Everybody has their own version of Adobo that they stick to and rarely feel the need to deviate - it's a matter of home pride. However, this version is so overwhelmingly delicious, it's now part of my repertoire.
This vibe. This lady. This recipe. I LIVE
Tried this and it was a hit! Will make again! Love and respect from 🇧🇧.
I like to put the coconut milk last.so the meat will soak more of the soy sauce and vinegar.
And adding it in the end also gives the dish a slightly sweeter after taste, as opposed to adding it together with the rest of the ingredients. This is how we make adobo or basically any dish that requires coconut milk in our household. :D
Thank You, both✌️
Top Global can you tell me how much coconut milk, vinegar and soy you add in. She only said 1 c coconut milk but didn’t mention the rest
Gonzalo Thank you!!! ☺️
As a Filipino, I dig this chick chef for stepping up her game...as for the recipe, we rarely use coconut milk..only a certain province uses it. Then again it's your tongue that makes the decision :)
Albert Walter what do you use instead?
jaxrl58 Without coconut milk. Just vinegar and soy sauce, garlic, bay leaves, and pepper corns. But as we would say, the number of adobo recipes equals to our population.
I love her style and hair! and clearly she knew what she was doing in that kitchen ;)
Oh my goodness this is such a ridiculously absurd recipe, but it tastes phenomenal. I'd been saving it for the festive celebrations, and boy was it a great choice. Just trust all her measurements and steps, and enjoy the novel, umaaaami flavour time with rice (cook the rice unsalted). I threw in a pinch of palm sugar at the end just to balance it all out and will do it again the next time I'm making it. It's unlike any chicken dish I've tried before. Thanks for sharing!
Does not have "authentic" in the title, BUT is one of the best Filipino adobo recipe in youtube unlike those of just saying authentic but isn't. + rice 😁
because it is not authentic!
lets respect her iba iba talaga ang paraan ng pagluluto ng adobo try to educate nalang may region talaga na walang brown sugar may region na walang soy sauce , may region na may sabaw may region na dry may naglalagay ng oregani chicken liver may region na naglalagay ng gata, may adobong pula may adobong puti may adobo sa aseweche
this adobo can be found in any carienderia in my province esp in the city
th-cam.com/video/IaZj9fWsz3k/w-d-xo.html
adobo without soy sauce
th-cam.com/video/80ukjY-rct0/w-d-xo.html
adobo with chicken liver
th-cam.com/video/REwX3d9eCM4/w-d-xo.html
adobo with coconut milk
th-cam.com/video/clDMeeSTe1o/w-d-xo.html
best adobo
th-cam.com/video/8FWOHTPXCOQ/w-d-xo.html
adobo with oyster sauce n sprite
th-cam.com/video/a4zDriy-Ejk/w-d-xo.html
I’m like Garlic... “Garlic is vers.” I knew I loved Garlic for a reason.
The food looks good! She also reminds me of a character Awkwafina in "Crazy Rich Asians" movie. 🤗
she dresses so cool. love the shades too. I always wanted to know what adobo was. I assumed it had Spanish adobo seasoning with the name but surprisingly it doesnt
15 cloves of garlic... my kind of recipe! Never too much garlic IMO 😋
I like the spoon collection
Wow every family in the Philippines has their own recipe and version of adobo our family's version is really identical to her
I get super excited with similarities between Mexican an Filipino cooking. We have a dish almost like that, minus the coconut ingredients 🔥
What do you call it? You'd be surprised by the regional variations of tamales that we have in the Philippines. They're made with rice flour, sometimes peanuts, & wrapped in banana leaves.
@@wordsandtricks the same: chicken adobo 😂 ("pollo adobado" in spanish). How cool is it that we're oceans apart and share flavors that are this close? I hope to try those tamales soon!
Both Mexico and Philippines were once colonized by Spain. That's why we have so many things in common.
Our usual adobo has no coconut milk, but as they say, there are many versions of adobo in the philippines
@@agrislalopez our Filipino adobo is a native indigenous dish (meat or poultry braised in vinegar) that the Spanish settlers named adobar. The most Spanish influences would probably be bay leaves and garlic. The soy sauce would be a Chinese influence. It seems a bit dissimilar to pollo adobado except in name.
Just saw Chef Dimayuga at the Tamron show today and I like this chicken coconut adobo recipe. Definitely I'm gonna try this.
Any reccomended substitutions for Cocunut vinegar? The local grocers do not carry any
Any white vinegar 😉
@@vennettelailani3152 Thank you!
I’m not familiar with coconut vinegar but this dish looks delicious!
Courtney Mota it a very smooth and mild vinegar!
You can use regular white vinegar or apple cider vinegar too if you don’t have coconut vinegar.
15 cloves is not crazy. i would say that its just about enough
She didn’t use her finger to measure the water for the rice!
ha ha ... not chef like, I guess. They had to edit that part out.
i dont do that no more as well i know what it should look like
She doesn't need to.
Some of you haven’t watched Jokoy..
Actually I've been making rice since I was like 8 years old and I can literally just eyeball the water level lol. I don't even need to use my finger.
Rice blend and 15 clove of garlic. I just learn something new! Must try!
Made this. It’s very delicious for a simple recipe with only a few ingredients. Definitely get the coconut vinegar!
Every Filipino has a Tita Baby and a Tito Boy. I make my chicken adobo with a shizz load of garlic also, and Thai coconut cream or milk. I used to forget the bay leaf, but now I make sure it goes in there while I'm frying the garlic. Also, I've seen recipes with and without onions. I put half a medium onion in mine for 4 servings.
She is amazing! I am making this chicken but i could not find coconut vinegar so i buy white but it may not turn as good as hers. I love to buy a cook book of hers. Thank you for sharing your recipes
The more garlic you add the more the 'aswang' will have second thoughts of visiting you hehehe
She is so chill...
every filipino has a tita named baby thats how u know this is AUTHENTIC
She's so New York shabby chic cool girl chill vibes . 😎
She seems to give more of a Cali vibe to me. 😉
I like this chef. I like the dish and her sense of style. Stunning.
Looks great a must, try dish. I love her chocker!
Adobo is SO good!! I have to try it this way it looks incredible!!
Every filipino nanay (mom) and lola (grandma) have their own version of Adobo at home. And of course each of them are unique and delicious 😍
Adobo looks like Senegalese dish called Yassa (sauce with chicken onions olives and lemon)
I used to not really like Adobo. This recipe made me finally understand it.
I love your adobo!!! Whenever my grandma' cooks adobo she would seemer it untl its so soft and tender, you wouldn't even recognize if its still chicken 😂😂😂 i wanna try it fried like this.
She’s so cute! Love her. Def want to try this
Please tell me she has her own TH-cam channel! I need to know more about this spoon collection 😍🤓
Her hair is so cool
Where’s the rest of this series? Love this woman and Philipino food!!!!
Also try Tinolang manok with gata 💕💕💕 masarap din!!!
Ooohh I have mixed feelings about putting in coconut milk but that will not stop me from trying this this weekend!😆
She's a gift to us all!
Looks so amazing. I love watching new simple recipes to try..yummy.
Loved it. But would have loved it more if the quantities were also mentioned- how much chicken was used and the ingredients that were used thereafter. Plus, what kind of soy sauce was used here?
oakleyducati1 by datu puti soy sauce! But it really will taste good with any kind. And cooking by sight/feel is he best kind of cooking!
@@mayasevelenThank you very much. Even though I agree that cooking by sight/feel is indeed amazing, when it comes to cooking something that one has never cooked before, quantities are important I think. Cooking by sight/feel comes from experience (and I do that a lot when I am cooking meals that I know well), and I have zero experience in making Adobo.
@LagiNaLangAko23 Thank you so much!
oakleyducati1 fair enough! Making adobo is so simple once you make it it’ll be a go to dish!
"Taste like my childhood." ~ Ok...making this tonight to remind my wife of her childhood, too. :)
Baller ass chef meticulously dressed - PROPER for the dish of choice and culture.
You GO CHEF ! Love the style and Grace and of course the 💣💥 recipe.
Thank you for sharing -
# KILLIN it
Love her personality.
Love the toasting of the spices part! Will try this later
Darling, the look! I'd cook looking bomb like that everyday if I had the time! 💃💃💃
Love this, my dad makes spicy adobo with gata. Can eat 2 plates minimum lol.
I didn't really come for the recipe but her glasses look is so cool! 🤔👍🏽🙃
Whoaaaa a stylist Filipina chef! Hahaha I love it!!
Garlic is verse. What an icon.
Hairy pits. Cool! Shes so chill!
Looks delicious. I really want to find out where the green dutch oven is from
If you haven’t found it already, it’s from a company called Great Jones!
This is my favorite way to mg adobo now! Thank you