I realize now that I say Abodong instead of Adobong later in the video; it should be Adobong but clearly, I have troubles with b and d looking the same. What's everyone's favorite Adobo? Also, if you make your own, share pics on Instagram: @TastingHistoryWithMaxMiller.
I'm not Filipino, but Black American. I grew up in a part of Maryland where there are lots of Filipino families. My father was a pediatrician and took care of many of the Filipino kids in our community. At Christmas and Easter, the parents of some of my Dad's Filipino patients would drop off big pans of Filipino food to our house as thanks. It was amazing tasting these dishes next to our family's favorite southern dishes. I learned the delicious flavors of this cuisine from a young age. Everyone makes adobo differently. The way I like to make it is with a combination of chicken thighs and pork ribs. I simmer those in vinegar, soy sauce, coconut milk, bay leaves, lots of black pepper and a lot of garlic. once the meat is fall apart tender, I take it out of the pot and reduce the sauce. Then I pour the reduced sauce back over the meat and put it in the oven under the broiler just for a bit so it caramelizes some. Try it this way, you'll love it.
@@Slice151all parts? I’m from Cam Sur. Wife form Legazpi. We use coconut milk in adobo sa gata. But we also make adobo sa puti (just garlic and vinegar) and the usual soy sauce adobo depending on the mood.
The reason that, “Your Mom’s Adobo is the best one” is because everyone makes it super different. If you asked 100 Filipino moms to make Adobo, you would get 100 different recipes.
My mother makes a killer Jambalaya, and we are from Northern Europe. I bet that anyone who knows Cajun cuisine would frown, but i think its the best thing ever
Back in the 1960's while I was in the Navy I lived and worked with Filipinos. Almost every day we had Adobo, mostly chicken and rice, for lunch. It was wonderful. I still can taste the flavor and long for a plate of Adobo even today at age 75.
@@ironoceans It was truly delicious and would love to sit around with those guys and have another great meal. That was 58 years ago. I wounder how many of those fine young men are still alive.Many were far older than I was at 18/19 years old.
@@webbtrekker534 I definitely would too! I always appreciate stories like these, especially when they revolve around food. I do hope those cool buddies of yours are still kickin' and cooking that delicious adobo you shared all those years ago. And more health and years to you too good sir and thank you for your service!
In Spain there are many 'adobo' recipes, each region has their own likes and dislikes, but a typical easy 'adobo' (vinegar marinade) recipe which is great with chicken is widely used in Andalucia and is as follows: In a Pestle and Mortar (mortero in Spanish) mash up around 3 Garlic cloves (remove skin first!), then add 2 tablespoons of dried Oregano and 1 tablespoon of dried Cumin (half the amount of what we used of Oregano). Mash up again. Then add enough White Wine Vinegar to more than cover the mix in the mortar. Mix with a spoon. This is the 'adobo', ie, the marinade. In a large bowl add skinless Chicken pieces (you can leave some with bones for added flavour). Add Sea Salt to taste. Add the Adobo marinade (ie, everything that was in the Mortar) to the bowl and 2 tablespoons of Spanish Pimentón (dulce) de la Vera, which has a sweet smoked paprika flavour. If you can't find this, just use Sweet Paprika, and if you can only find Smoked Paprika, just add a teaspoon of sugar. Finally add 1 cup of water, or enough to nearly cover the chicken. Mix well and leave the chicken to marinade in the bowl for an hour or so. You can leave it for longer if you want, in the fridge. Put a wide based pot in medium heat and add enough Olive Oil to cover the base, then add the marinated chicken (with all the marinade, ie, the 'adobo'). Cover the pot with a lid and let it cook until the chicken meat is cooked through and the marinade has reduced significantly. After around 20 minutes, turn the chicken pieces around, and cover again with the lid. If necessary add a little bit more water, a bit of pimentón dulce, or sweet paprika and a splash of vinegar if you see there is hardly any marinade left. It should take more or less around 40 - 45 minutes to cook and reduce. Then turn off the heat and serve. PD: You can 'tweak' the recipe to add or replace the dried herbs and use Rosemary, Thyme, Peppercorns, Parsley, Fennel, whichever dried herbs you love, to the pestle and mortar. You could also use a mixture of Dried and fresh herbs, for example, Dried Oregano, Dried cumin and fresh parsley and rosemary. Fresh garlic and fresh parsley really go well together (add that mix in a pestle and mortar, add salt and vinegar and then add to pan fried sliced chips cooked in good olive oil, with a pinch of salt, and you will get addicted. These chips would make a lovely side dish to the Adobo chicken, by the way. Crucial ingredients in Spanish adobo are the wine vinegar and the Pimentón dulce (ie, Smoked Sweet Paprika). Oregano and Cumin are also very commonly used. So is the garlic. You can skip the garlic if you don't like it, or just use 1 clove. Traditional cooking in Spain does not use Chili, or rarely does. You could add a tiny bit if you really like it, or just replace it with Peppercorns that should give a bit of a 'kick' to the dish. Or just add some chili oil or Siracha once it's in your plate. I would suggest to try the dish without the 'heat' first, to get a taste of authentic 'adobo', ie, the vinegary and herby flavour.
Filipino adobo is authentic. The Spaniards came and saw Filipinos cooking with protein vinegar, and called that adobo. But Spain never taught us adobo. It is conceited of Spaniards to assume they taught Filipinos to cook...Are you saying before the Spaniards invaded the Philippines, the natives didn't eat?
@@katyagrad3704 I think you misunderstood me, I meant the authentic recipe for Spanish adobo. In Spain they were already marinating food in vinegar before going to Philippines, but they started calling it 'adobo' because of the Filipino influence.
@@katyagrad3704 he is just saying there is an adobo recipe in spain no ones saying whos who with authenticity .. let people explore and enjoy food.. it is good to know that even today adobo is not just only known in philippines and not only native in philippines but you can explore spain and still order and eat adobo if you want ...
@@katyagrad3704 it's called going off tangent when 'adobar' is a cooking method the 'visitor' used to describe it for lack of words when the island natives had wild boar meat marinated in vinegar, copra oil, pepercorns, native bay leaves variety( probably Indonesian, did they notice the proximity to Molucas? 😅, when the natives were reducing kakanggata to latik and producing Maillard effect on meat without soy sauce
For Americans interested in further reading on our history with the Philippines and Puerto Rico, I recommend "How to Hide an Empire" by Daniel Immerwahr
Yup, the American-Filipino war was one of the forgotten and dark histories between the USA and the Philippines. Not even the majority of Americans today know about. Was something.
And, in case nobody is paying attention, we are in the process of trying to bury the history we don't like even deeper. In a few years the school books will talk about how disappointed the slaves were when they had to leave their chains.
@@irimac1806 More like focusing near exclusively on the broken treaties with Native Americans and slavery. Usually a footnote about being very very shitty to Asian Americans on the railroad and during WWII. American History education is just kinda shit all around. Way too many things are glossed over (WWI, 1790-1850, our war with Barbary etc) or almost entirely ignored (The Philippines (other than a footnote), the Mexican American War etc). Like, I get you need to cover a fair amount of stuff, but its balanced so terribly, and nothing is ever covered in any proper depth, so its pretty awful until you get to college, and then THAT quality is entirely dependant on your professor.
A few important detail though: 1) the Philippine islands had contacts with Indian and Arab traders, the latter of which introduced Islam to parts of the archipelago and they had a hand in influencing the local cuisine. Non-Spanish dishes or spices were mostly influenced by the two 2) The Spanish love for (and indeed greed for) spices was caused by the Fall of Constantinople in 1453, cutting off trade to the far east and as a result increased demand and the price for imported spices- the Iberian Peninsula was hit worst of all owing their geographical position on the far west of those trade routes. Those spices Magellan were showing-off were worth a fortune back in the Peninsula. 3) Adobong dilaw = marinated with curry sauce Adobong pula = marinated with annatto / achuete spices Adobong puti = marinated with salt and vinegar
A few years ago a Filipina I knew taught me her family's recipe for Adobo. It's simple but not actually easy to get right. My first time making it my friend cried...I thought I screwed up badly & offended her. But as it turned out my attempt was so close to her grandmother's Adobo it brought my friend to tears! I was so humbled & flattered that I got it right!
Hello, I specialize in Philippine Studies and the history of this dish is fairly well known, actually. I just wanted to add on to the many Filipinos who have also pointed out the history. The answer about which came first is actually the wrong question. In reality, they are completely unrelated dishes with separate histories that share a name due to colonialism. Filipino adobo is an indigenous style of cooking. The original name in Tagalog is paksiw, a word which is still used for certain variations. Paksiw essentially means “cooked in vinegar” and this style of cooking is a way of preserving meats. Adobo is a descendant of this style. When the Spanish arrived in the Philippines they called this Filipino dish adobo because of a similarity to a food they had back home. But in reality the Filipino dish comes from the same lineage of dishes seen elsewhere in Southeast Asia that use vinegar to preserve and season foods.
Exactly, adobar in Spain is just the technique of marinating before cooking, so when they saw filipinos doing the same they called it adobo of course but It was never a recipe, just a technique
I vote for this. these recipes already exist. This documented recipe by Spaniards is already improvised to their own liking. I thing is they already have the process of extracting juice into wine so might already got the adobo before.
I made this recipe for my Filipino wife and she loves it! We have Filipino adobo quite often and she was very pleased to with this version. Looks like we will be adding this to our menu at home! Thanks Max!
01:00 because the US government tried to cover up their atrocities that happened in the Philippines that time. Millions of Filipinos died during that time, not just directly from the war, but the resulting famine and disease outbreaks due to the war and US embargo in different places.
Well the Americans made up for their atrocities by recapturing the Philippines from the Japanese who also committed atrocities against Filipinos! America then gave the Filipinos their independence on July 4th as well!! The American influence on the Philippines was huge, to include the country’s system of government, laws and nursing programs! The influence of the English language is also evident!
@@StylinAzn the recapturing was not a sincere effort to "save" Filipinos. Remember, the biggest civilian casualties during the recapture was when Americans bomb the shit out of Manila, because they could no longer afford to battle the streets with foot soldiers. They didn't think it's worth the time, effort, and possible casualties to American soldiers. All decisions that time was based on strategic purpose - getting to Japan main land asap (they were also recapturing islands like guam, iwo jima, etc that time). Manila as a city never recovered from that destruction. Considered the 2nd worst city destruction, next to Warsaw Poland. Also they never "gave" us independence. They took it in the first place, they owe us way more than what they "gave". The system of government is not really doing us good by the looks of it, and the laws and nursing is for the most part, out of effort of the Filipinos, and not something to credit to the Americans.
@@StylinAzn of course the USA had a great influence they made being Filipino illegal with the Flag law. The Americans wanted to paint themselves as white saviours and the bringer of democracy and civilization to the archipelago. That had a democracy, was the most literate country in Asia, Widely Christian, Slavery was non existent, and when the USA annex the Philippines the oldest university in US territory was in the Philippines. Even Mark Twain spoke against the wars but US imperialism triumph at the end of the day. Also the Japanese attacked the Philippines because it was a US held territory. There is no "making up for it's atrocities" when the Philippines already had everything the US claimed to give. Plus a majority of Americans aren't even taught or know about the Philippine-American war.
@@richardtapales5764 Wag kang bubu. Di lahat ng tao kelangan aralin history ng Pinas. Mga Spanish nga di nila mashado alam na sinakop ng bansa nila Pinas lol
As someone who studied Filipino history in college and have done many research on the topic, Adobo, actually, was a dish created by the indigenous people of the Philippines and wa given the name Adobo by the Spanish. I believe the Spanish even written in their journal regarding this .
I'm Filipino so my mom makes the classic adobo with sauce but she then fries the adobo and on special occasions it has chicken liver and chicken hearts and its the best adobo ever hahahaha
Try flash grilling it instead of frying. Just get some charring/coloring on the outside before simmering it in the Adobo marinade. The smokiness imparted by the grill adds another dimension to the sauce. I do it that way and about 5 minutes before I shut off the stove, I toss in plenty of chopped garlic in the pot. Simmer it quickly then shut off the stove and keep the lid on. The residual heat will soften the garlic and have it flavor the adobo sauce.
I love how your episodes are basically a history paper made funny and entertaining while still being insightful. I took a course on Philippine History in college at an international school, and I'll say that history books in high school in the US nearly completely ignore the Philippine-American war, or gloss over it. Thank you for this.
America doesn't want everyone to know how selfish and evil they are with "small countries." Find old magazine covers and newspapers printed during the Fil-Am War. Awful racist/imperialist representations.
@@SatantonioRaider is the world supposed to be sunshine and sparkles everywhere for you or what? Holy shit how hard is it to acknowledge that all countries did bad things and move on.
Short answer: It was named Adobo (from adobado/adobar) when the spaniards saw its similar to that. so its a Filipino dish that got named by the spaniards... not so weird as they even went ahead and name the whole country after their king.
@@MrGabiiiii94 Max said in conclusion he doesnt know. However most Filipino food historians believe the dish existed before the Spanish came. But it only was dpcumented and became popular elsewhere when the Spanish published the recipe.
Filipino dude here! Just discovered your channel as a friend had recommended it to me and found this gem. Though it's not incredibly important, I appreciate your efforts to not botch the pronunciation (and even calling out your mistake in your pinned comment!) Plus, also bringing light to the Philippine-American war isn't taught in schools here in the United States was pretty cool. This video inspired me to start remaking my mom's Adobo! Thanks, my guy.
Yay I was hoping for a Filipino food episode! I'm Mexican and my girlfriend is Filipino, so many of our foods are influenced from the Spanish. I love the Adobo the in-laws cook, so damn good.
Regarding spices, Filipinos know about it. We have old terms found in our old dictionaries. like kayumanis for true cinnamon and kalingag for native Cinnamon (now just kanela), Sangke for star anise, Haras for fennel seeds (replaced by Anis-Palay). We also have native nutmegs which are called tanghas/duguan. Galangal (or langkawas in Tagalog) are also used in our cuisine but it became rare nowadays.
Our history classes are lacking in United States public schools (not sure if you live in the US too), but we don't mean to be so ignorant. Unfortunately they try to rewrite history to suit a narrative. ❤️❤️
@@Kat-jp6iy True but we're in 2021 now. It's so easy to google things now. It's so easy to know that the Philippines were bought for $20,000,000 by the American government from the Spanish colonizers and 3 million Filipinos got murdered because of it. It's so interesting how a normal person in the society can commit ONE murder and be sent in prison for life. But a person who enters the military or politics can mass murder people and get away with it and sometimes, even be called a national hero because of his participation in a so called war. What happened in the Philippines wasn't a war. The native people in the Philippines were only trying to protect their homes. Same thing with what is happening in Palestine right now. The Palestinians doesn't have an EQUAL FOOTING with Israel. War to me is when two countries or two ethnic groups decided to participate willingly in a fight. But when HUNDREDS, THOUSANDS, MILLIONS of CHILDREN have been deliberately shot by soldiers because their commanders have instructed them to do so then it's just SLAUGHTERING because CHILDREN CAN'T CONSENT in it. CIVILIANS CAN'T CONSENT to a war especially the civilians who are living in poverty and more specifically, when your country was sold for $20,000,000 to a new colonizer without your knowledge.
My stepmom was Filipino and so the only adobo I've had was the kind that she made. She definitely influenced my tastes and chicken adobo is sooo good! You're right, it's not the same without rice. Unfortunately, I never asked her for any recipes and my dad and her were divorced, so I am still trying to make her chicken adobo amongst many other Filipino recipes that I miss. All I remember is the color was light like what you made, the chicken was very tender, and there were bay leaves and whole peppercorns involved. Thanks for the vid!
There are two kinds of adobo in the Philippines: one is the dark adobo or the typical adobo and the other is Adobong Puti. I think what your stepmom made is Adobong Puti, a variatiom of the typical adobo just without the soy sauce.
In case you have vegan friends, there's an adobo recipe for stringbeans and water spinach. There's also one for tofu and eggplants, but they're modern additions and are made specifically for vegans and not originally a part of our cuisine.
@@haileyalexandriabeaumont4312just in case, there are more than 2 adobos , but all versions must have Vinegar. Either cooked with Soy Sauce, Coconut milk (not water), Atsuete, or Ginger. Plus the OG one with just vinegar bayleaf peppercorn
I’m from Guam, and if I’m correct, Magellan docked because his crew was dying from scurvy and needed reprieve. The CHamorros (the ancient people of the land) gave them resources to help them get back on their feet. Because of language and cultural differences, the CHamorros took some materials and spices because they assumed that it would have been an even trade for helping him. Magellan came back to find out he had some things “stolen” from his ship and called us The Island of Thieves as a warning for other voyagers. And a quick note: the CHamorros have their own version of adobo. It’s called Estufao! And a spicy(-er) version called Kåddon Pika!
They probably thought those "unciviliced" people would give them resources for free as they were used to. Turns out Guam' people were no idiots. I have one question, how did this "mess" of an exchange did not tourn out into a fist fight
This! I'm half CHamorro and it made me a little disappointed to hear the lack of context. Still love these videos but I hope Guam gets some context next time ❤️
It sucks that he left us hanging like that. I have to say that jokes are are jokes because they aren’t supposed to be taken serious.... I’m just making light of a serious subject
He's not a perfect replacement but Best Ever Food Show Review Show on this very site, TH-cam, is one of my fave to try and fill the void that Bourdain left. He even followed up in one episode with people Bourdain visited/touched personally with his visits.
You're right, that must be why his comments section is always sweetly funny. I have no intention of making the recipes, ever, but I always check out the comments!
As a Spaniard I’ve only ever eaten our version, but I would love to try the Filipino version. I have a feeling it is going to be delicious and I will be craving it regularly.
The Filipino version is Sour and a bit sweet at times, its a mix of Soy Sauce and Vinigar or Fish Sauce with Pepper and Bay Leaves, Apparently the 2 were only named that way because Spain didn't really know what else to call it so they went "oh its Adobo like back at home" it the same way as Americans in WW2 calling Pizza a Pie because thats the closest thing they can think of to describe it but Unlike the Pizza there was no need to differentiate Iberian Adobo and Filipino Adobo as you can't exactly find these 2 Dishes Served at the same place these days. (Unpopular opinion in the Philippines but I think Iberian style is more my thing as I like Spicy Food more than Sour ones, especially Soy Sauce which isn't my thing)
Search for the good ones (or personally, make your own). Some of the adobos here now are awful, especially with the expansion of instant sauces, MSG, and overwhelming amounts sugar in every dish. Some of the adobos in Manila taste awful, and are just sauces of sweet and oil, with no hint of vinegar nor soy sauce, on top of pieces of meat which didn't infuse with the flavor (extremely unlikely you'd have a bad experience if you eat at a relatively high-end restaurant or well-acclaimed eatery though). They are not hard to make either, and all of it can be done on a single skillet (which I personally like the richer 'drier' versions, rather than the ones submerged in oil and broth, the oil gets rather nasty especially when it is not coconut or olive oil). The Filipino version is very much worth trying out, but stay away from lower-end cateries especially in Manila, where a lot of the quality is sacrificed for profit. The extreme culture shock I experienced as a rural person moving to Manila was insane. They even butchered my native dish (pakbet) by adding a load of bs like calabaza into it. It's the same feeling that an Italian experiences when they see someone put pineapple on pizza.
As a Basque person, I can confirm that we love squid ink. Squid cooked in their ink are called txipirones and, although American tourists always think it looks gross at first, they always love it when they gather the courage to try it!
@@ianhomerpura8937 Not at all! We don't use vinegar. It has few ingredients other than the squid and the ink, so the fish is what you taste the most; it's just very savoury and umami.
@@raerohan4241 I might be misunderstanding your comment, but if you are saying that the Philippines influenced the Basque dish I was talking about, they didn't! It happened simultaneously, like the adobos Max is talking about :)
God knows, we the viewing public, don't need any more cooking shows. But this one is worth watching. Notice that the sound is good and the image is always good. This indicates this guy has taken some pains to get things right. Good. He also has good pacing and titles. I have not mentioned the content because the content is good. This note is to focus on the background stuff that matters too. Congratulations good series.
Looking into the etymology a bit more: the French adober meant "to equip," with the connotation of equipping a knight with armor (and leading to English phrases like dubbing someone a knight, and from that, dub going on to mean giving something a name or title). The Spanish adobar took that root idea and went on to mean "to prepare;" and it looks like it also cross-pollinated with Arabic phrases referring to brickwork- from which we get adobar as "to plaster," and the word "adobe." So mix it all together and you get the larger idea of preparing the meat by dressing and armoring it up in a protective plastering of marinade before it goes in the pot, and thus, adobo. Neat.
I really appreciate your pronunciation of things here in addition to the exploration of history!! As a filipino who went overseas as a kid and have just started living away from family and cooking for myself, I was ECSTATIC at you covering adobo especially since 1. it was one of the first dishes i cooked since being away from family 2. I get to feel more authentic since my family has our own recipe 3. filipino food and history is one of the ways I can feel actually connected to the culture without the shame and fighting to balance being both too sterrotypically filipino and not being filipino enough (pretty hard to judge people when you're too busy enjoying their food or being history-monologued at, i assume) ALSO super happy to learn about filipino foods and ingredients from back then and realising that hey, we still have those too!! and someone like me with one foot in and one foot out of the culture has also managed to experience eg. the importance of coconuts in a different yet fundamentally similar way to real, full-time filipinos from long ago!!!!!!!!
I always wondered about it. Read Hornblower and then several of the Master and Commander books (which are far better than the movie. The movie was great, but the books really do a wonderful job of portraying the Napoleonic wars!) . I wonder how we ever explored this planet eating hardtack. The amount of suffering done by the common sailors must have been horrendous.
@@kathleenhensley5951 It's like Discworld Dwarf Bread. "The dwarf bread was brought out for inspection. But it was miraculous, the dwarf bread. No one ever went hungry when they had some dwarf bread to avoid."
Wow, they never really told you guys about the Philippine-American war, huh. In the Philippines they never fail to mention that in 5th grade History class haha. Thank you for this episode, Max! It's great to see Filipinos getting recognition every now and then
Honestly, it seems to be a common thing that a country's public school curriculum avoids all mention of their shadier deeds. It's like the governments understand that maybe the people will get upset if they learn what their leaders were doing behind their backs.
I have many long rants about the stuff they don't teach in US history classes. Basically anything that actually makes America look bad gets omitted, or if it was so huge they can't omit it, it gets a brief, mumbly mention before quickly moving on. It's a huge problem, as being ignorant of our own history dooms us to keep repeating it.
American here, and my high school history teacher mentioned that he hadn't heard of the war until he began teaching it in the class. Even then, it was an advanced class, so most people have definitely not heard of it.
@@vigilantcosmicpenguin8721 that's so bad that you guys don't know the war and I feel specially bad when almost none of the people in the world doesn't know filipino genocide caused by Americans. (That's why there's a word called boondock)
lol I don’t know, the other day I was talking to my friend who also watches this channel and I said “My newfound love of Tasting History with Max Miller, yes you have to say the whole thing like a Pimp Named Slickback, makes me feel like I’m cheating on Jon Townsend”
I just subbed! can't believe I just found your channel today! I'm Filipino with Spanish and Chinese ancestry from both mother and father. I also cook adobo and even I make adobo different every time because there's so much you can do with mixing and alternating spices and ingredients like making chicken, pork, or squid adobo gives you an entirely different flavor. The thing that surprised me is the use of cinnamon from the Adobado 1500s recipe because I learned somewhere that adding cinnamon to savory dishes will add a certain flavor that no one might guess. So I keep a glass of cinnamon sticks in my kitchen and add it to most of my adobo recipes instead of just adding bay leaves. Speaking of, I wanted to know how bay leaves were eventually incorporated to the Filipino adobo. I also make adobo with tomato and sometimes we add potatoes and personally, I like to add in some boiled quail eggs or other leafy greens and sometimes mushrooms. Adobo is really a versatile dish. Thank you for making this video I definitely learned a lot especially because we weren't actually taught these things even when I'm Filipino myself. I always think and tell others that knowing food history is good so we can cook and make better food!
"Your mom's adobo" being the best adobo reminds me of how, at least in the Italian-American culture I grew up in, "your grandma's sauce" is the best sauce. My grammy made hers very smooth and full of stuff like oregano as well as basil, and simmered it with sausage and meatballs, and I've never had anything like it except from my mama. Nobody's sauce is as good, and I'm sure everyone feels that way about their own family recipes, lol.
"Adobar" is a verb (to adob-ate?) and "adobado" is its participle. In Spain it is not rare to use some participles as nouns so from "pollo adobado con" (chicken "adob-ated" with...) we could go to "adobado de pollo" (adob-ated of chicken) and then change the termination from "ado" to "o". In a similar manner "majar" means to crush with a mortar and pestle and a "majado" (its participle) came to mean a paste or a sauce made crushing things with a mortar, from there, in the Canary Islands they changed the word to "MOJO" which is the ABSOLUTELY FABULOUS sauces (mojo verde, and mojo picón) that they make there! "Adobos" are common and varied in Spain nowadays and they are very different from each other (they are a kind of marinade). A common one is "lomo adobado" (pork loin) and, particularly in Andalusia "Cazón en adobo" (marinated school shark... yeah, shark whith is then deep fried and served as a tapa). This last one sometimes is to sour to my taste, but if done right it is friggin delicious! (my favorite was from a small bar in the town of Guadix, but it was long ago and they may not do it the same way now). BTW I can not believe that galangal was used in Spain that far back!
Adobo is a natural evolution to preserve the meat. The Filipino natives used fermented vinegar from coconut for meat preservation. The original adobo used salt & vinegar until the soy sauce was introduced by the Chinese traders.
@@justcrap3703man is just explaining it with more meaning, they aren't even rubbing it in your face. Calm tf down and don't be pressed for such little shit okay?
@@halmittens "Adobo is a natural evolution to preserve the meat" = More meaning. The number of letters in your name is higher than the required amount of neurons in your brain that makes one a human. It looks like evolution left your brain out.
@@sentak03944 ev·o·lu·tion /ˌevəˈlo͞oSH(ə)n/ the process by which different kinds of living organisms are thought to have developed and diversified from earlier forms during the history of the earth. I didn't know putting fermented vinegar from coconut to preserve meat fit the definition of evolution. I'd love to know the name of your Science teacher.
@@MorainStariaBut my daugters' history books never state the Americans supported the war because, according to former US Senator Franklin D Roosevelt, the Filipinos were uneducated, godless orange savages that needed to be saved.
my guy, leftist americans will never shut up about that war, how exactly is it not being acknwoledged. Its just one in a bunch of awful wars, that requires no less or more recognition than others.
is it also fair to suggest that you don’ seem to acknowledge how the Americans was key to Philippines being able to defend against Japan? it’s always so disheartening how such a simple idea that history is nuanced always gets overlooked in these discussions, and very often they are fellow countrymen if we go even farther what do we think the outcome would’ve been if we stayed as divided tribes before Spanish came(so as Americans) and then later 1940s Japan followed the same path to regional domination? we or rather “they” the divided tribes would’ve been completely obliterated
Adobar/Adouber: Knights get anointed (with holy water) and given a sword during the promotion, chicken gets anointed (with marinade or sauce) and promoted to a dish.
One: the ships biscuit meme *Clack clack* is the best meme. Two: a crossover with Townsend would blow all our minds. Three: "Ester brought on a mutiny, as it so often does." Same with my family. Four: [Forgets he worked on Disney Cruise line] is the funniest line in the subtitles so far, well done José.
The sauce in this adobo is quite similar to the lechon sauce (roasted whole pig) made with livers, vinegar, bread for thickener, etc.. The Filipinos love it with everything and bottle it. The most famous brand is Mang Tomas.
Well he said that adobo from the past was closer to being a kinilaw. But i get your point. Ceviche is pretty much like kinilaw. Love the dish but when it is made with raw fish, i always have allergic like reaction
You are referring to modern Kinilaw... but back then, it was something entirely different. Kinilaw originally referred to the process of stewing in vinegar to preserve meats.
My pinoy roomate says “it’s Philippines Independence Day not Filipino” I tried to tell him how much I appreciate you even doing this and teaching about history but he really wanted me to comment this lol
Yes! But it’s actually “Philippine Independence Day”. No -s on the country name because it acts as an adjective. It’s similar to “Philippine-American War”. “Philippines” refers to the country while “Filipino” refers to the people.
The answer is Colonialism, in that both regions influenced each other's cuisine. Just the other day I was watching the "Spain on a Fork" channel, and the chef was making Fried Bananas with Honey.
True. Influences between all the colonies mixed with each other that it´s hard to find where they originated from because these influences have been embraced fully.
@Angello Rivera-Hurtado fried bananas are also common in SE Asia (it's where the fruit originated after all). I guess it's inevitable that someone finding bananas is gonna fry it.
@Angello Rivera-Hurtado I'll like to point out that North Africa doesn't use bananas in their dishes, so the influence may come from other african countries
Hi! Filipino here, whose family comes from Tarlac :). I actually didn’t know that other recipes of adobo had vinegar in it! It’s also really good with lemon, it’s how we cook it at home, with soy sauce, bay leaves, salt and pepper, garlic, ginger, and onion as our aromatics. Will definitely have to try it with vinegar soon, though!!
Max, for an extreme example of how American culture influenced Filipino cuisine, look for a dish called "Tocino." It's pork cured in many ingredients, including Sprite softdrink. Tastes like Char Siu Roast Pork but without the Smoky, rice wine notes. P.S. Yes, the Americans fucked up the Philippines lol. One of the most horrific incidents was the "Balangiga Massacre." In retribution for guerilla attacks committed by Filipino resistance fighters, Americans marched into Balangiga, Samar and razed the town to the ground. It was recorded that one of their standing orders was to "kill every man, woman and child over the age of five who could not speak English." The Bells of the Balangiga church where thereafter claimed as war trophies. They were displayed in Warren Air Force Base, Wyoming until their return was recently ordered. Grisly stuff.
@@jorgec.a3123 - Hasta donde sé la panceta es lo mismo que el bacon, pero este término se usa sobre todo para la versión ahumada (ver enlace), aunque en mi experiencia también para la adobada. Mi carnicero al menos sólo llama panceta a la fresca. >> www.diariovasco.com/gastronomia/despensa/bacon-panceta-diferencias-20200201095721-nt.html
Using day old bread as an emulsifier is still super common in Spain. I use it all the time to thicken soups and sauces. Just tear it up and blend it. The short cut way is to buy cornstarch and disolve a teaspoon of it in 2 tablespoons of water and add that in. Same concept.
To answer the question at the start; the egg came first. Dinosaurs, fish, and various other egg-layers existed before chickens, hence the first chicken was a mutant that hatched from an egg.
@@johnree6106 Not how that works, man. Round about 8000 years ago a mutated Red Junglefowl laid an egg that hatched into an even further mutated Junglefowl that we view as the modern, domesticated chicken. An egg that hatches a chicken is by its nature a chicken egg, even if laid by an ancestor species. Hence, the egg came before the chicken. In fact, the biological structure of an egg goes back many millions of years while, as stated, chickens have only been around a few thousand. The egg far outpaces the chicken.
I love this. Thank you for shedding light into our culinary culture. You went as far as Kinilaw in which some of us Filipinos don’t even know what it is.
Good tidbit about how squid became a common fare in Spain. We always talk about how much Spain has influenced the Philippines but most of us Filipinos probably don't realize how much we influenced Spain as well.
I felt like we had no choice. We weren't influenced. We were forced to assimilate with them. Most of our history is lost coz they burned our texts and other historical artifacts when they were indoctrinating us with christianity and were busy killing our people kasi daw pagan ang Animism, Islam, etc... which were practiced long before they got here. Isipin mo yun, China and other nearby nations have so much documented texts regarding our country. Tapos tayo naglaho kasi sinunog ng banyaga. Ang natira nalang is yung Laguna Copper Plate Inscription (900 A.D), mga word-of-mouth na stories like Biag ni Lam-ang, Sandayo, etc...
@@levicrossdechantel tapos sasabihin ng mga Christian apologists hindi Naman daw totoo na sinunog yung mga artifacts. Tang ina diba? Kasalanan din ng mga ilang native ancestors natin. Nagpauto saka nagpaloko sila. Mahina yung level of resistance nila. Buti pa yung mga neighbor countries natin nandyan pa rin yung influence ng distant past sa kanila kahit ilang taon na yung lumipas.
@@levicrossdechantel THIS THIS THIS THIS THIS THIS i even questioned myself whether im filipino or just a maharlican with spanish infused blood btw isnt christmas a pagan holiday? whats wrong with them assuming bathala is some nasty guy? also why are our people celebrating a tradition from their enemies? kinda ironic if you ask me
@@levicrossdechantel not really, there isn't much proof that they burned any text, we still have many indigenous works and writings, it's just hard to comprehend them because of how pluralistic the Philippines is
It's interesting alright. It's so interesting to me how he used the images from BOXER CODEX and INTENTIONALLY USED THE URIPON/ALIPIN/DOMESTIC HELPERS of the Philippines instead of using the ROYAL COUPLES as reference for his video.
As an enthusiast of Indonesian history, I would like to ask something... When Max mentioned that Filipinos didn't know spices before Europeans came (at around 13:18) is this true? I thought the Philippines had an established trade relation with Indian and Indonesian kingdoms by this point...
WOW. I am Filipino and this is amazing how you researched on the history of Spain and the Philippines. Recently our government wanted to standardize adobo mush to the protest and anger of Filipinos. This feature enlightens us with the diversity of adobo, the national dish of the Philippines.
@@ishitaananya8649I would think that the standardization would allow them to say it's the national dish and provide the standardized recipe instead of people looking online and finding 1,000 different recipes you have to choose from. How would I know the recipe I select isn't some Oklahoman mothers take on it when I'm looking for something traditional? I cant imagine there was going to be a law made that said every Filipino had to use the governments recipe, just a standardized, traditional one that anyone could easily find and recreate knowing it's authentic.
@@SlickWillyTFCF That was the point. Standardization of Adobo to allow foreigners an authentic dish that didn't have any flair to it. The "protests" were also very VERY stupid since they barely understood how standards worked and thought it was gonna be an actual law for restaurants to follow. Same stupid outrage happened when a Senator here adviced people on limiting rice consumption. Filipinos twisted her words and came to the conclusion that she was apparently planning to ban unli-rice practices in the food industry. No actual proof or context. Just online lynch mobs making something out of nothing.
Max, there is absolutely a difference between coal-cooked and pan-cooked livers. Since coal fire or any open flame for that matter is made of small microscopic particulate of whatever is burning, the flavour of the liver and in turn the dish will take on that flavour, even if only in a very subtle way. It will take on the slightly acrid ashy taste of the coal fire. Leading to a noticeable difference in the final product.
I'm an American and I didn't know about the Filipino American war until I went to the Philippines in 2015. It is a very dark chapter in US history. Much of the fighting was done on the Island of Samar in the central Philippines north of the Leyte Gulf, where Magellan first landed and also where the Battle of the Gulf of Leyte was fought. In 1901 following an attack on US forces a US Marine force marched across the island massacring Filipinos. One of the US commanding officers Gen. Jacob Smith ordered that all men as young as 10 years old should be killed and that US forces should take no prisoners. The US forces also took the bells from a cathedral in Samar that are now at a US military base back in the US. The Filipino government has been asking for them back for years but the US government has refused to hand them over.
I am a Filipina, born in Leyte to parents whose first language is Waray-waray. You must be referring to the Balangiga town in Samar, where the horrific Balangiga massacre took place. The three church bells taken as war trophies by the US soldiers have already been returned to the town of Balangiga on December 11, 2018. Then Philippine President Rodrigo R. Duterte was present during the turnover ceremonies.
Wow we have tuba in México, and I never knew it was originally from the phillipines. I love to drink it every time I go to sayulita beach. So thank you very much to our phillipine brothers, the latins of Asia.
Vindaloo is only present in Goan cuisine though. If you ask for Vindaloo outside of Goa, most Indians won't have a clue. The reason for it's popularity in UK is because Britishers preferred Goan Catholic cooks who were comfortable with both Beef and Pork unlike Hindu and Muslim cooks who abstained from either Beef or Pork.
Thank you for this. Our Department of Trade and Industry wants to set up "standards" for Philippine adobo when promoting the dish internationally. It's refreshing to know that the Spaniards did not nitpick when they saw a dish they already had, adobado, in a foreign land, the Philippines -- even if our version only very vaguely resembled adobado and had closer affinity to kinilaw and sisig, until someone put Kikkoman soy sauce on it instead of salt.
The way he appreciates the cultural and historical value of our national dish makes me feel so proud and ashamed at the same time, given the current Adobo brouhaha. The folks at DTI should watch this vid to realize standardizing its recipe gives absolutely no justice to its centuries old heritage. Such a well researched, made, and narrated vid. Instantly subbed.
filipino viewers about to flood the comment section of this vid with “filipino pride 🇵🇭” 😭 but jokes aside, thank u max for this video abt my favorite dish
Hearing all that racial superiority BS is annoying when it comes from races that actually have accomplishments. When someone from a race without any accomplishments starts spouting that off, it starts to make you wonder why you can't put them in their place. The most important thing to happen to the Philippines is America and Spain fighting over it - Not because it has any resources, or anything else you could build a strong civilization on, but because it happened to be located in a place advantageous to developed civilizations.
Hi from the Philippines. Roasted liver has a distinct flavor which you can taste in lechon sauce. Try some "Mang Tomas' all around sarsa from a Filipino store or online. You can just roast it over an open gas flame until you get some burn on the edges.
Maybe because nobles became knights and they had the wealth to afford wine, they were already marinating in vinegar from the time they were mere squires? :D
Maybe they used to knight chickens before marinating them and serving them to royalty? You know, so that they may eat something that was not “lowly peasant food?”
I feel like "anoint" belongs somewhere in the middle of the chain. Also, if knights are soldiers, then done time well after the captain is marinated, he'll be a seasoned veteran.
I loved how you presented this adobo from 1829 and how you talked about the history of adobo and colonization. Do you know that just a few weeks ago, the social media community in the Philippines was in an uproar when the government disclosed they were appointing a committee to decide upon a standard adobo (for international representation and identity) but of course prevailing Pinoy humor talked about getting arrested for our mothers' adobo recipes. The government eventually scrapped the idea.
it had been rather common in South East Asia to set a standard for many prevalent dishes to spread it abroad and gain some soft power while maintaining Quality control. Did wonders for Thailand and Indonesia but in practice it mainly applies to career establishments i.e Restaurants within cities and tourist spots while Products exported and establishment outside the country (Technically towards rich western Countries) are given access to certain state approved even spomsored suppliers in exchange for tighter control and regulation.
I was adopted by philippino parents, and dad taught me how to make adobo,its one of my favorite dishes to this day. My pinay wife makes Adobo slightly different from me, like they do on her island
yeah there are usually different ways to cook adobo across families and across regions my mom likes the dry fried adobo while me and my dad likes the saucier one
This has quickly become one of my favorite channels, this is genuinely interesting and creative. I have been binge watching your videos. Awesome channel.
the Indian Sepoys ended up settling here in my hometown Cainta. lots of folk here still have very Indian features and skintone. another fun fact. Cainta literally means "let's eat!" we do love feeding people.
I would love to see Max get a travel show on TV where he goes to the locations of the past cultures he cooks from, maybe cooking his recipes with old locals to see how the recipes are different (or same!), and maybe even visits the archaeological sites where the cultures lived...Pompeii’s recently uncovered well-preserved food stall comes to mind!!
"can you imagine loving cloves that much" You should look up what the Dutch did to gain control over the Banda island of Indonesia, just for the nutmeg. It's a tue black page from our history. Thanks for another fascinating story!
Nice to see a video about Spanish cuisines at last 😍 mixed with Philippine cuisine and history of the first circumnavigation of the Earth. Plural of adobo is adobos, all plurals in Spanish are made with an s at the end. Squid is used all over Spain in many forms, from Catalonia to the Canary Islands and we have lots of recipes (fried, stewed, grilled, stuffed, in rice dishes…). It's not just in the Basque Country.
I had no idea there were different types of adobo. Glad to see some Filipino history getting covered in TH. My mum’s recipe I think was the soy sauce one with pork and chicken.
You know, the sauce in this recipe (with bread, vinegar, liver, sweetened fruits, and spices) sounds very much like present day Filipino Lechon Sauce. This cannot be a coincidence. Thank you for this enlightening recipe.
I enjoyed this video - informative, entertaining, and very interesting. First time watching a feature on adobo; it's history and the way it was originally cooked.
So we have tuba in Mexico, another gift from las Filipinas, it's a fresh beverage with apple pieces and peanuts but if you get it later in the day, it gets vinagery.
Yes, interesting. I read about it from a source. Here in the Philippines though, tuba does not have apple pieces and peanuts. It’s just pure coconut juice/sap. My parents buy tuba twice a week and the whole family drinks even the kids. Aside from it’s sweet and delicious, it has a lot of health benefits. And the excess tuba can be made into vinegar.
LOVE THIS CHANNEL BROTHER! It has definitely helped my unquenchable passion for cooking. Always looking for something new. What's fun is that these recipes are OLD but new to Me :)
I make adobo fairly regularly. I learned how from some of my J1 visa cooks from the Philippines. I go as far as to source suka (coconut vinegar) and other such ingredients. When I'd make it for family meal, there was never any leftovers.
I AM A FILIPINO AND I HAVE MY OWN SIMPLE KIND OF ADOBO WHICH I LEARNED FROM MY GRANDPARENTS WHEN THEY WERE STILL ALIVE. I SHARED MY RECIPE WITH MY AMERICAN FRIENDS. THANK YOU MR MAX MILLER FOR SHARING THIS VIDEO, I ENJOY WATCHING IT. watching from Northern California USA 🇺🇸
When the spaniards came. The Filipino already have “Kinilaw” w/c maybe similar to the adobar you mentioned. Philippine adobo is different to Spanish adobar.
Kinilaw means kilaw meaning to munch upon wither cook or raw, it comes from the Kabisayan/Bisaya specifically the Cebuanos whom injoy eating it together with tubâ a palm wine at a gathering or drinking party, the Kinilaw max gave as an example was the raw kind a fish to specific. Kinda like sushi.
I realize now that I say Abodong instead of Adobong later in the video; it should be Adobong but clearly, I have troubles with b and d looking the same.
What's everyone's favorite Adobo? Also, if you make your own, share pics on Instagram: @TastingHistoryWithMaxMiller.
I've never had Adobo. But now I can! Thanks Max!❤
Anything made by a Filipino grandma or mom has to be the best adobo imo
I didn't know there was Spanish adobo, only ever had Filipino. Delicious!
I appreciate both, to be honest, although I do like a lot of Filipino food in general. So much flavor. Big fan of longganisa
Puero Rican adobo seco, as that is currently the only one I have made/tasted. I am open to adjust my choice!!
I'm not Filipino, but Black American. I grew up in a part of Maryland where there are lots of Filipino families. My father was a pediatrician and took care of many of the Filipino kids in our community. At Christmas and Easter, the parents of some of my Dad's Filipino patients would drop off big pans of Filipino food to our house as thanks. It was amazing tasting these dishes next to our family's favorite southern dishes. I learned the delicious flavors of this cuisine from a young age. Everyone makes adobo differently. The way I like to make it is with a combination of chicken thighs and pork ribs. I simmer those in vinegar, soy sauce, coconut milk, bay leaves, lots of black pepper and a lot of garlic. once the meat is fall apart tender, I take it out of the pot and reduce the sauce. Then I pour the reduced sauce back over the meat and put it in the oven under the broiler just for a bit so it caramelizes some. Try it this way, you'll love it.
Cooking it in coconut milk is the bicolano version but we smoke the coconut milk to elevate the dish.
@gregmasters8558 what part of Bicol. My parents and wife are Camsur and Albay and there is no coconut milk used.
@@Slice151all parts? I’m from Cam Sur. Wife form Legazpi. We use coconut milk in adobo sa gata. But we also make adobo sa puti (just garlic and vinegar) and the usual soy sauce adobo depending on the mood.
@@gregmasters8558I’m tagalog but we also do this, we call it adobo sa gata, usually simmered with lemongrass as well.
I’m Filipino and I have family that are living in Maryland as well! They are a family of three and work in the medical field
The reason that, “Your Mom’s Adobo is the best one” is because everyone makes it super different.
If you asked 100 Filipino moms to make Adobo, you would get 100 different recipes.
I really want to be fed Adobo by 100 different Filipino moms now 🤤
@@hj6507 Yes, yes you do! They will all taste wonderful too, but my mom's will be the best. 😊
My mother makes a killer Jambalaya, and we are from Northern Europe. I bet that anyone who knows Cajun cuisine would frown, but i think its the best thing ever
I will only eat my mom's potato salad.
@@hj6507 Hey, we don't kink shame here. I'm in!
Back in the 1960's while I was in the Navy I lived and worked with Filipinos. Almost every day we had Adobo, mostly chicken and rice, for lunch. It was wonderful. I still can taste the flavor and long for a plate of Adobo even today at age 75.
Would you like a recipe?
thats actually nice to hear that, more power to you sir
Must have been a mean, delicious adobo you enjoyed with those lads back then.
@@ironoceans It was truly delicious and would love to sit around with those guys and have another great meal. That was 58 years ago. I wounder how many of those fine young men are still alive.Many were far older than I was at 18/19 years old.
@@webbtrekker534 I definitely would too! I always appreciate stories like these, especially when they revolve around food. I do hope those cool buddies of yours are still kickin' and cooking that delicious adobo you shared all those years ago. And more health and years to you too good sir and thank you for your service!
In Spain there are many 'adobo' recipes, each region has their own likes and dislikes, but a typical easy 'adobo' (vinegar marinade) recipe which is great with chicken is widely used in Andalucia and is as follows:
In a Pestle and Mortar (mortero in Spanish) mash up around 3 Garlic cloves (remove skin first!), then add 2 tablespoons of dried Oregano and 1 tablespoon of dried Cumin (half the amount of what we used of Oregano). Mash up again. Then add enough White Wine Vinegar to more than cover the mix in the mortar. Mix with a spoon. This is the 'adobo', ie, the marinade.
In a large bowl add skinless Chicken pieces (you can leave some with bones for added flavour). Add Sea Salt to taste. Add the Adobo marinade (ie, everything that was in the Mortar) to the bowl and 2 tablespoons of Spanish Pimentón (dulce) de la Vera, which has a sweet smoked paprika flavour. If you can't find this, just use Sweet Paprika, and if you can only find Smoked Paprika, just add a teaspoon of sugar. Finally add 1 cup of water, or enough to nearly cover the chicken. Mix well and leave the chicken to marinade in the bowl for an hour or so. You can leave it for longer if you want, in the fridge.
Put a wide based pot in medium heat and add enough Olive Oil to cover the base, then add the marinated chicken (with all the marinade, ie, the 'adobo'). Cover the pot with a lid and let it cook until the chicken meat is cooked through and the marinade has reduced significantly. After around 20 minutes, turn the chicken pieces around, and cover again with the lid. If necessary add a little bit more water, a bit of pimentón dulce, or sweet paprika and a splash of vinegar if you see there is hardly any marinade left. It should take more or less around 40 - 45 minutes to cook and reduce. Then turn off the heat and serve.
PD: You can 'tweak' the recipe to add or replace the dried herbs and use Rosemary, Thyme, Peppercorns, Parsley, Fennel, whichever dried herbs you love, to the pestle and mortar. You could also use a mixture of Dried and fresh herbs, for example, Dried Oregano, Dried cumin and fresh parsley and rosemary. Fresh garlic and fresh parsley really go well together (add that mix in a pestle and mortar, add salt and vinegar and then add to pan fried sliced chips cooked in good olive oil, with a pinch of salt, and you will get addicted. These chips would make a lovely side dish to the Adobo chicken, by the way.
Crucial ingredients in Spanish adobo are the wine vinegar and the Pimentón dulce (ie, Smoked Sweet Paprika). Oregano and Cumin are also very commonly used. So is the garlic. You can skip the garlic if you don't like it, or just use 1 clove. Traditional cooking in Spain does not use Chili, or rarely does. You could add a tiny bit if you really like it, or just replace it with Peppercorns that should give a bit of a 'kick' to the dish. Or just add some chili oil or Siracha once it's in your plate. I would suggest to try the dish without the 'heat' first, to get a taste of authentic 'adobo', ie, the vinegary and herby flavour.
Filipino adobo is authentic. The Spaniards came and saw Filipinos cooking with protein vinegar, and called that adobo. But Spain never taught us adobo. It is conceited of Spaniards to assume they taught Filipinos to cook...Are you saying before the Spaniards invaded the Philippines, the natives didn't eat?
@@katyagrad3704 I think you misunderstood me, I meant the authentic recipe for Spanish adobo. In Spain they were already marinating food in vinegar before going to Philippines, but they started calling it 'adobo' because of the Filipino influence.
@@katyagrad3704 he is just saying there is an adobo recipe in spain no ones saying whos who with authenticity .. let people explore and enjoy food.. it is good to know that even today adobo is not just only known in philippines and not only native in philippines but you can explore spain and still order and eat adobo if you want ...
@@katyagrad3704 it's called going off tangent when 'adobar' is a cooking method the 'visitor' used to describe it for lack of words when the island natives had wild boar meat marinated in vinegar, copra oil, pepercorns, native bay leaves variety( probably Indonesian, did they notice the proximity to Molucas? 😅, when the natives were reducing kakanggata to latik and producing Maillard effect on meat without soy sauce
For Americans interested in further reading on our history with the Philippines and Puerto Rico, I recommend "How to Hide an Empire" by Daniel Immerwahr
I’ll look for it!
I'm not even an American but that book has been in my to-read list for a time now.
Philippine American War by Brian McAllister Linn is IMHO the best book as well on the topic
We were sold like a combo meal lol
thanks!
Yup, the American-Filipino war was one of the forgotten and dark histories between the USA and the Philippines. Not even the majority of Americans today know about. Was something.
Yes, just imagine the Iraq War 120 years ago.
America has this habit of only portraying its as godsent and burying all its comitted atrocities under rug :/
It's intentional
And, in case nobody is paying attention, we are in the process of trying to bury the history we don't like even deeper. In a few years the school books will talk about how disappointed the slaves were when they had to leave their chains.
@@irimac1806 More like focusing near exclusively on the broken treaties with Native Americans and slavery. Usually a footnote about being very very shitty to Asian Americans on the railroad and during WWII.
American History education is just kinda shit all around. Way too many things are glossed over (WWI, 1790-1850, our war with Barbary etc) or almost entirely ignored (The Philippines (other than a footnote), the Mexican American War etc).
Like, I get you need to cover a fair amount of stuff, but its balanced so terribly, and nothing is ever covered in any proper depth, so its pretty awful until you get to college, and then THAT quality is entirely dependant on your professor.
A few important detail though:
1) the Philippine islands had contacts with Indian and Arab traders, the latter of which introduced Islam to parts of the archipelago and they had a hand in influencing the local cuisine. Non-Spanish dishes or spices were mostly influenced by the two
2) The Spanish love for (and indeed greed for) spices was caused by the Fall of Constantinople in 1453, cutting off trade to the far east and as a result increased demand and the price for imported spices- the Iberian Peninsula was hit worst of all owing their geographical position on the far west of those trade routes. Those spices Magellan were showing-off were worth a fortune back in the Peninsula.
3) Adobong dilaw = marinated with curry sauce
Adobong pula = marinated with annatto / achuete spices
Adobong puti = marinated with salt and vinegar
Adobong dilaw is adobo cooked with turmeric, not curry sauce. Curry is a mix of difference seasoningd and spices, one of which is turmeric.
@@redfullmoon thanks for the clarification. Eating adobong dilaw always reminds me of curry because of all the turmeric used
in it
@@redfullmoon turmeric is the main spice that colors the curry powder anyway
Adodong dilaw is cooked with turmeric, or luyang dilaw in the vernacular.
In Mindanao, we use Tabon-tabon or Atuna racemosa for our kinilaw and they say this has always been for a very long time.
A few years ago a Filipina I knew taught me her family's recipe for Adobo. It's simple but not actually easy to get right. My first time making it my friend cried...I thought I screwed up badly & offended her. But as it turned out my attempt was so close to her grandmother's Adobo it brought my friend to tears!
I was so humbled & flattered that I got it right!
Cutee
that's so sweet ❤
@AiSyYoo thank you
Hello, I specialize in Philippine Studies and the history of this dish is fairly well known, actually. I just wanted to add on to the many Filipinos who have also pointed out the history.
The answer about which came first is actually the wrong question. In reality, they are completely unrelated dishes with separate histories that share a name due to colonialism.
Filipino adobo is an indigenous style of cooking. The original name in Tagalog is paksiw, a word which is still used for certain variations. Paksiw essentially means “cooked in vinegar” and this style of cooking is a way of preserving meats. Adobo is a descendant of this style.
When the Spanish arrived in the Philippines they called this Filipino dish adobo because of a similarity to a food they had back home. But in reality the Filipino dish comes from the same lineage of dishes seen elsewhere in Southeast Asia that use vinegar to preserve and season foods.
Exactly, adobar in Spain is just the technique of marinating before cooking, so when they saw filipinos doing the same they called it adobo of course but It was never a recipe, just a technique
And now, paksiw or inun-unan is mostly associated with fish, ginger, onions and lots of vinegar.
@@joshuafortunever heard of lechon paksiw?
I vote for this. these recipes already exist. This documented recipe by Spaniards is already improvised to their own liking. I thing is they already have the process of extracting juice into wine so might already got the adobo before.
Wow as a Filipino I never knew this, thanks for the fun fact!
i don't think that "jump cut to one second clip of clacking hard tack together" gag is ever going to get old
'Cause it is like hard tack: Eternal.
It’s like the Bentham’s Head of Ask A Mortician.
I laugh every time! Lol
@@zennvirus7980 check out Steve1989MREinfo’s video where he eats civil war era hardtack.
Apparently it tasted a bit like mothballs.
@@Justanotherconsumer That video was awesome.
Asking someone who makes the best adobo is like asking who makes the best pizza: either they won’t give a straight answer or you just started a war.
@@lonelystrategos Them be fighting words partner
@@lonelystrategos How dare 😅
WNY pizza is best.. NYC comes close, but not close enough.
Mom's sauce is the best sauce, no matter the kind of sauce.
Hahahaha, about pizza there is no discussion.
The pizza that everyone know and love is born in Naples and that's the best, end of the story.
I made this recipe for my Filipino wife and she loves it! We have Filipino adobo quite often and she was very pleased to with this version. Looks like we will be adding this to our menu at home! Thanks Max!
*Max:* This is a Renaissance sauce.
*Me:* a renaissauce
😂😂😂👌
Underrated comment
Perfection
yes,
Renaissaunce
01:00 because the US government tried to cover up their atrocities that happened in the Philippines that time. Millions of Filipinos died during that time, not just directly from the war, but the resulting famine and disease outbreaks due to the war and US embargo in different places.
Heneral Luna goes brrrr!
Yeah, that checks out.
Well the Americans made up for their atrocities by recapturing the Philippines from the Japanese who also committed atrocities against Filipinos! America then gave the Filipinos their independence on July 4th as well!! The American influence on the Philippines was huge, to include the country’s system of government, laws and nursing programs! The influence of the English language is also evident!
@@StylinAzn the recapturing was not a sincere effort to "save" Filipinos. Remember, the biggest civilian casualties during the recapture was when Americans bomb the shit out of Manila, because they could no longer afford to battle the streets with foot soldiers. They didn't think it's worth the time, effort, and possible casualties to American soldiers. All decisions that time was based on strategic purpose - getting to Japan main land asap (they were also recapturing islands like guam, iwo jima, etc that time). Manila as a city never recovered from that destruction. Considered the 2nd worst city destruction, next to Warsaw Poland.
Also they never "gave" us independence. They took it in the first place, they owe us way more than what they "gave". The system of government is not really doing us good by the looks of it, and the laws and nursing is for the most part, out of effort of the Filipinos, and not something to credit to the Americans.
@@StylinAzn of course the USA had a great influence they made being Filipino illegal with the Flag law. The Americans wanted to paint themselves as white saviours and the bringer of democracy and civilization to the archipelago. That had a democracy, was the most literate country in Asia, Widely Christian, Slavery was non existent, and when the USA annex the Philippines the oldest university in US territory was in the Philippines. Even Mark Twain spoke against the wars but US imperialism triumph at the end of the day. Also the Japanese attacked the Philippines because it was a US held territory. There is no "making up for it's atrocities" when the Philippines already had everything the US claimed to give. Plus a majority of Americans aren't even taught or know about the Philippine-American war.
Funnily enough, I only learned of the filipino-american war recently due to hearing about it as part of an npc dialogue in Red Dead Redemption 2.
Interesting
Which npc?
@@gokiburi-chan4255 Uncle, when he's reading a newspaper at the campsite.
Looks you've been never to school...
To aquire this historic knowledge
@@richardtapales5764 Wag kang bubu. Di lahat ng tao kelangan aralin history ng Pinas. Mga Spanish nga di nila mashado alam na sinakop ng bansa nila Pinas lol
As someone who studied Filipino history in college and have done many research on the topic, Adobo, actually, was a dish created by the indigenous people of the Philippines and wa given the name Adobo by the Spanish. I believe the Spanish even written in their journal regarding this .
I'm Filipino so my mom makes the classic adobo with sauce but she then fries the adobo and on special occasions it has chicken liver and chicken hearts and its the best adobo ever hahahaha
my moms adobo is better
@@fentamyl those are fighting word my friend
@@fentamyl no my mom! hahahahaha
Muscle Man enters the chat: *MY MOM!*
Try flash grilling it instead of frying. Just get some charring/coloring on the outside before simmering it in the Adobo marinade. The smokiness imparted by the grill adds another dimension to the sauce. I do it that way and about 5 minutes before I shut off the stove, I toss in plenty of chopped garlic in the pot. Simmer it quickly then shut off the stove and keep the lid on. The residual heat will soften the garlic and have it flavor the adobo sauce.
I love how your episodes are basically a history paper made funny and entertaining while still being insightful. I took a course on Philippine History in college at an international school, and I'll say that history books in high school in the US nearly completely ignore the Philippine-American war, or gloss over it. Thank you for this.
America doesn't want everyone to know how selfish and evil they are with "small countries."
Find old magazine covers and newspapers printed during the Fil-Am War. Awful racist/imperialist representations.
Oh ho, so it does huh? I've been wondering about that since years back. Talk about cooking the books.
Past is Past and the americans are friends not enemies from now.
@@johncedricchiong4762 this is the attitude I love
@@SatantonioRaider is the world supposed to be sunshine and sparkles everywhere for you or what? Holy shit how hard is it to acknowledge that all countries did bad things and move on.
Max: “I don’t think I would do well at sea.”
José in CC: “Forgets he worked on Disney Cruise Line...”
Me: (dies laughing) XD XD XD XD XD
Now I have to always watch with captions.
@@joeykonyha2414 I always have them on. José does an amazing job!
@@FlybyStardancer Wait, José is subtitling all 3 languages? Wow
Mine are always on by default even if I turn them off so I'll start paying attention.
I had to go back and watch it with CC on just to look and OMG LMAO
To be fair if traveling Disney ends up comparable to historic experience of sea travel, a bunch of people need trip refunds. 😅
In Bicol, Philippines we call "Adobado" the adobo version that has coconut milk in it or sometimes roasted coconut milk with some chilli ❤️
What part of Bicol. My dad is Irigueno, wife is Nabueno, mom is from Camalig and they never used coconut milk in the adobo
You mentioned Anthony Bourdain. It made me cry. It's his death anniv today and I miss him.
Short answer:
It was named Adobo (from adobado/adobar) when the spaniards saw its similar to that. so its a Filipino dish that got named by the spaniards... not so weird as they even went ahead and name the whole country after their king.
Yep. And the original adobo was even said to be made using salt and vinegar instead of soy sauce and vinegar because it had to last for days.
@@gilbertbermudez1452 Our family in Iloilo actually cooks adobo without soy sauce. Also, we use anatto seeds for color. ☺️
Did you watch the vid?
@@MrGabiiiii94 Max said in conclusion he doesnt know. However most Filipino food historians believe the dish existed before the Spanish came. But it only was dpcumented and became popular elsewhere when the Spanish published the recipe.
@@gilbertbermudez1452 so Paksiw in short hahaha
Filipino dude here! Just discovered your channel as a friend had recommended it to me and found this gem. Though it's not incredibly important, I appreciate your efforts to not botch the pronunciation (and even calling out your mistake in your pinned comment!) Plus, also bringing light to the Philippine-American war isn't taught in schools here in the United States was pretty cool.
This video inspired me to start remaking my mom's Adobo! Thanks, my guy.
Yay I was hoping for a Filipino food episode! I'm Mexican and my girlfriend is Filipino, so many of our foods are influenced from the Spanish. I love the Adobo the in-laws cook, so damn good.
Cousins across the big blue! Saludos desde Filipinas
@@Panzer_ze_tank Philippines got colonized first before Mexico
@@nadonado648 some Filipinos also migrated to Mexico through the galleon trade.
@@nadonado648 hoax! first colonized is mexico not Philippines
Hola hermano. Mejico es pais hermana de Filipinas. We have similar culture.
Regarding spices, Filipinos know about it. We have old terms found in our old dictionaries. like kayumanis for true cinnamon and kalingag for native Cinnamon (now just kanela), Sangke for star anise, Haras for fennel seeds (replaced by Anis-Palay). We also have native nutmegs which are called tanghas/duguan. Galangal (or langkawas in Tagalog) are also used in our cuisine but it became rare nowadays.
Wow. Where can I find this old Filipino dictionary?
The tagalogification of society and its consequences has been a disaster for the Filipino race.
@@Ariverfish can you elaborate further? i'm curious?
@@HaluhalongPuna Just a salty non-Tagalog ignore it
@@HaluhalongPuna sorry for the late reply, I mostly use the two versions of Vocabulario de la lengua Tagala.
Filipino fans of this channel:
"This video is a surprise to be sure, *but a welcome one."*
The Filipino fans of this channel should google "BOXER CODEX" and the "PRE-COLONIAL GOLD IN THE PHILIPPINES".
Is it possible to learn such power?
Me, a Filipino: This is.... acceptable.
Our history classes are lacking in United States public schools (not sure if you live in the US too), but we don't mean to be so ignorant. Unfortunately they try to rewrite history to suit a narrative. ❤️❤️
@@Kat-jp6iy True but we're in 2021 now. It's so easy to google things now. It's so easy to know that the Philippines were bought for $20,000,000 by the American government from the Spanish colonizers and 3 million Filipinos got murdered because of it. It's so interesting how a normal person in the society can commit ONE murder and be sent in prison for life. But a person who enters the military or politics can mass murder people and get away with it and sometimes, even be called a national hero because of his participation in a so called war. What happened in the Philippines wasn't a war. The native people in the Philippines were only trying to protect their homes.
Same thing with what is happening in Palestine right now. The Palestinians doesn't have an EQUAL FOOTING with Israel.
War to me is when two countries or two ethnic groups decided to participate willingly in a fight. But when HUNDREDS, THOUSANDS, MILLIONS of CHILDREN have been deliberately shot by soldiers because their commanders have instructed them to do so then it's just SLAUGHTERING because CHILDREN CAN'T CONSENT in it.
CIVILIANS CAN'T CONSENT to a war especially the civilians who are living in poverty and more specifically, when your country was sold for $20,000,000 to a new colonizer without your knowledge.
My stepmom was Filipino and so the only adobo I've had was the kind that she made. She definitely influenced my tastes and chicken adobo is sooo good! You're right, it's not the same without rice. Unfortunately, I never asked her for any recipes and my dad and her were divorced, so I am still trying to make her chicken adobo amongst many other Filipino recipes that I miss. All I remember is the color was light like what you made, the chicken was very tender, and there were bay leaves and whole peppercorns involved. Thanks for the vid!
There are two kinds of adobo in the Philippines: one is the dark adobo or the typical adobo and the other is Adobong Puti. I think what your stepmom made is Adobong Puti, a variatiom of the typical adobo just without the soy sauce.
In case you have vegan friends, there's an adobo recipe for stringbeans and water spinach.
There's also one for tofu and eggplants, but they're modern additions and are made specifically for vegans and not originally a part of our cuisine.
@@haileyalexandriabeaumont4312just in case, there are more than 2 adobos , but all versions must have Vinegar. Either cooked with Soy Sauce, Coconut milk (not water), Atsuete, or Ginger. Plus the OG one with just vinegar bayleaf peppercorn
Good to know Rayne.❤ Hope you're still seeing your ex-mom. ❤
I’m from Guam, and if I’m correct, Magellan docked because his crew was dying from scurvy and needed reprieve. The CHamorros (the ancient people of the land) gave them resources to help them get back on their feet. Because of language and cultural differences, the CHamorros took some materials and spices because they assumed that it would have been an even trade for helping him. Magellan came back to find out he had some things “stolen” from his ship and called us The Island of Thieves as a warning for other voyagers. And a quick note: the CHamorros have their own version of adobo. It’s called Estufao! And a spicy(-er) version called Kåddon Pika!
They probably thought those "unciviliced" people would give them resources for free as they were used to. Turns out Guam' people were no idiots.
I have one question, how did this "mess" of an exchange did not tourn out into a fist fight
Funny thing, Chamorro is quite a common surname here in Spain, I wonder if it has something to do with Guam.
This! I'm half CHamorro and it made me a little disappointed to hear the lack of context. Still love these videos but I hope Guam gets some context next time ❤️
@@javibertolo1968 maybe they were too weary they couldn't afford it?
@@javibertolo1968 because Magellan burned down a town and killed some people but didn't stick around long enough to have his ship burned
I miss Anthony Bourdain. His shows weren't just about the food, but the people behind it. His first Beirut video still gives me chills.
I love that he included that anecdote. An especially sweet one no less.
It sucks that he left us hanging like that. I have to say that jokes are are jokes because they aren’t supposed to be taken serious.... I’m just making light of a serious subject
He's not a perfect replacement but Best Ever Food Show Review Show on this very site, TH-cam, is one of my fave to try and fill the void that Bourdain left. He even followed up in one episode with people Bourdain visited/touched personally with his visits.
Anybody’s mom’s or grandma’s recipe is always the best recipe. ❤️❤️❤️
I’ll never find a borscht that was as good as my grandma’s borscht. ❤️🔥
I miss him! 🥺
His jokes are just so adorable and wholesome, this man has the soul of an angel and you can feel it right through the screen
I like it too! Anything opposite of that is simply not necessary and not as pleasant. So “the kids” can watch and learn too! 😊
You're right, that must be why his comments section is always sweetly funny. I have no intention of making the recipes, ever, but I always check out the comments!
@@clareselgin3208 the first history of sugar video would like to know your location
Calm down homie. He's just a TH-camr.
As a Spaniard I’ve only ever eaten our version, but I would love to try the Filipino version. I have a feeling it is going to be delicious and I will be craving it regularly.
The Filipino version is Sour and a bit sweet at times, its a mix of Soy Sauce and Vinigar or Fish Sauce with Pepper and Bay Leaves,
Apparently the 2 were only named that way because Spain didn't really know what else to call it so they went "oh its Adobo like back at home" it the same way as Americans in WW2 calling Pizza a Pie because thats the closest thing they can think of to describe it but Unlike the Pizza there was no need to differentiate Iberian Adobo and Filipino Adobo as you can't exactly find these 2 Dishes Served at the same place these days. (Unpopular opinion in the Philippines but I think Iberian style is more my thing as I like Spicy Food more than Sour ones, especially Soy Sauce which isn't my thing)
Search for the good ones (or personally, make your own). Some of the adobos here now are awful, especially with the expansion of instant sauces, MSG, and overwhelming amounts sugar in every dish. Some of the adobos in Manila taste awful, and are just sauces of sweet and oil, with no hint of vinegar nor soy sauce, on top of pieces of meat which didn't infuse with the flavor (extremely unlikely you'd have a bad experience if you eat at a relatively high-end restaurant or well-acclaimed eatery though). They are not hard to make either, and all of it can be done on a single skillet (which I personally like the richer 'drier' versions, rather than the ones submerged in oil and broth, the oil gets rather nasty especially when it is not coconut or olive oil). The Filipino version is very much worth trying out, but stay away from lower-end cateries especially in Manila, where a lot of the quality is sacrificed for profit. The extreme culture shock I experienced as a rural person moving to Manila was insane. They even butchered my native dish (pakbet) by adding a load of bs like calabaza into it. It's the same feeling that an Italian experiences when they see someone put pineapple on pizza.
As a Basque person, I can confirm that we love squid ink. Squid cooked in their ink are called txipirones and, although American tourists always think it looks gross at first, they always love it when they gather the courage to try it!
Just curious if it's also as vinegary as the Filipino version. Hehe. Would certainly love to try cooking it too. 😀
@@ianhomerpura8937 Not at all! We don't use vinegar. It has few ingredients other than the squid and the ink, so the fish is what you taste the most; it's just very savoury and umami.
I grew up eating squid and it’s ink - love this American😉
Interesting that that aspect of the culture was influenced by the Philippines though. I’d never known that before
@@raerohan4241 I might be misunderstanding your comment, but if you are saying that the Philippines influenced the Basque dish I was talking about, they didn't! It happened simultaneously, like the adobos Max is talking about :)
God knows, we the viewing public, don't need any more cooking shows. But this one is worth watching. Notice that the sound is good and the image is always good. This indicates this guy has taken some pains to get things right. Good. He also has good pacing and titles. I have not mentioned the content because the content is good. This note is to focus on the background stuff that matters too. Congratulations good series.
Looking into the etymology a bit more: the French adober meant "to equip," with the connotation of equipping a knight with armor (and leading to English phrases like dubbing someone a knight, and from that, dub going on to mean giving something a name or title). The Spanish adobar took that root idea and went on to mean "to prepare;" and it looks like it also cross-pollinated with Arabic phrases referring to brickwork- from which we get adobar as "to plaster," and the word "adobe."
So mix it all together and you get the larger idea of preparing the meat by dressing and armoring it up in a protective plastering of marinade before it goes in the pot, and thus, adobo. Neat.
I really appreciate your pronunciation of things here in addition to the exploration of history!! As a filipino who went overseas as a kid and have just started living away from family and cooking for myself, I was ECSTATIC at you covering adobo especially since 1. it was one of the first dishes i cooked since being away from family 2. I get to feel more authentic since my family has our own recipe 3. filipino food and history is one of the ways I can feel actually connected to the culture without the shame and fighting to balance being both too sterrotypically filipino and not being filipino enough (pretty hard to judge people when you're too busy enjoying their food or being history-monologued at, i assume)
ALSO super happy to learn about filipino foods and ingredients from back then and realising that hey, we still have those too!! and someone like me with one foot in and one foot out of the culture has also managed to experience eg. the importance of coconuts in a different yet fundamentally similar way to real, full-time filipinos from long ago!!!!!!!!
The hardtack clip never fails to make me laugh
I hate that i have to laugh every time. His look is just way funny. I love it
I always wondered about it. Read Hornblower and then several of the Master and Commander books (which are far better than the movie. The movie was great, but the books really do a wonderful job of portraying the Napoleonic wars!) . I wonder how we ever explored this planet eating hardtack. The amount of suffering done by the common sailors must have been horrendous.
@@kathleenhensley5951 Floggings will continue until Morale improves.
The spam killed me in this episode. Shade thrown at American cuisine... lol
@@kathleenhensley5951 It's like Discworld Dwarf Bread. "The dwarf bread was brought out for inspection. But it was miraculous, the dwarf bread. No one ever went hungry when they had some dwarf bread to avoid."
Wow, they never really told you guys about the Philippine-American war, huh. In the Philippines they never fail to mention that in 5th grade History class haha. Thank you for this episode, Max! It's great to see Filipinos getting recognition every now and then
Honestly, it seems to be a common thing that a country's public school curriculum avoids all mention of their shadier deeds. It's like the governments understand that maybe the people will get upset if they learn what their leaders were doing behind their backs.
Our school history books have been horribly simplified, leaving all the bad stuff out.
I have many long rants about the stuff they don't teach in US history classes. Basically anything that actually makes America look bad gets omitted, or if it was so huge they can't omit it, it gets a brief, mumbly mention before quickly moving on. It's a huge problem, as being ignorant of our own history dooms us to keep repeating it.
American here, and my high school history teacher mentioned that he hadn't heard of the war until he began teaching it in the class. Even then, it was an advanced class, so most people have definitely not heard of it.
@@vigilantcosmicpenguin8721 that's so bad that you guys don't know the war and I feel specially bad when almost none of the people in the world doesn't know filipino genocide caused by Americans. (That's why there's a word called boondock)
I think there should be a Jon Townsend reference in every episode. Huzzah!
What do you think the nutmeg is. In fact what is nutmeg's purpose for existence if not to reference Jon Townsend?
@@FellsApprentice Townsend and nutmeg!
lol I don’t know, the other day I was talking to my friend who also watches this channel and I said “My newfound love of Tasting History with Max Miller, yes you have to say the whole thing like a Pimp Named Slickback, makes me feel like I’m cheating on Jon Townsend”
Holding out hope for a live crossover episode at the Townsend homestead and Nutmeg Tavern
@@MikeVanHorn they did that last year
I just subbed! can't believe I just found your channel today! I'm Filipino with Spanish and Chinese ancestry from both mother and father. I also cook adobo and even I make adobo different every time because there's so much you can do with mixing and alternating spices and ingredients like making chicken, pork, or squid adobo gives you an entirely different flavor. The thing that surprised me is the use of cinnamon from the Adobado 1500s recipe because I learned somewhere that adding cinnamon to savory dishes will add a certain flavor that no one might guess. So I keep a glass of cinnamon sticks in my kitchen and add it to most of my adobo recipes instead of just adding bay leaves. Speaking of, I wanted to know how bay leaves were eventually incorporated to the Filipino adobo. I also make adobo with tomato and sometimes we add potatoes and personally, I like to add in some boiled quail eggs or other leafy greens and sometimes mushrooms. Adobo is really a versatile dish. Thank you for making this video I definitely learned a lot especially because we weren't actually taught these things even when I'm Filipino myself. I always think and tell others that knowing food history is good so we can cook and make better food!
Filipinos: "Woo! we're independent!"
America: "Your free trial of democracy has expired"
Yep, this fact neatly avoided here.
@@CraigMcArthur Not avoided. Off topic.
@@CraigMcArthur he literally addressed it, gave references, and stayed on topic. maybe you could stand to be a bit neater in your own judgements.
@@em_birch Maybe you should think more before making snap judgment comments.
This comment made me choke on my sago
"I'm a cool kid, cause my mom says so." 🤣 this is literally what I said as a kid.
Love you Max!! Your videos are always a joy to watch!
Yep .. Tuesday after lunch means Max!
Yall this Filipino-American War reminder is important! The standards of this channel on research is *chefs kiss*. Salamat Max!
"Your mom's adobo" being the best adobo reminds me of how, at least in the Italian-American culture I grew up in, "your grandma's sauce" is the best sauce. My grammy made hers very smooth and full of stuff like oregano as well as basil, and simmered it with sausage and meatballs, and I've never had anything like it except from my mama. Nobody's sauce is as good, and I'm sure everyone feels that way about their own family recipes, lol.
"Adobar" is a verb (to adob-ate?) and "adobado" is its participle. In Spain it is not rare to use some participles as nouns so from "pollo adobado con" (chicken "adob-ated" with...) we could go to "adobado de pollo" (adob-ated of chicken) and then change the termination from "ado" to "o". In a similar manner "majar" means to crush with a mortar and pestle and a "majado" (its participle) came to mean a paste or a sauce made crushing things with a mortar, from there, in the Canary Islands they changed the word to "MOJO" which is the ABSOLUTELY FABULOUS sauces (mojo verde, and mojo picón) that they make there!
"Adobos" are common and varied in Spain nowadays and they are very different from each other (they are a kind of marinade). A common one is "lomo adobado" (pork loin) and, particularly in Andalusia "Cazón en adobo" (marinated school shark... yeah, shark whith is then deep fried and served as a tapa). This last one sometimes is to sour to my taste, but if done right it is friggin delicious! (my favorite was from a small bar in the town of Guadix, but it was long ago and they may not do it the same way now).
BTW I can not believe that galangal was used in Spain that far back!
This comment should be at the top
@@adrirod6331 Thank you, I am flattered. Perhaps I should have filed the papers for that :-)
@@adrirod6331 UPPP
Adobo is a natural evolution to preserve the meat. The Filipino natives used fermented vinegar from coconut for meat preservation. The original adobo used salt & vinegar until the soy sauce was introduced by the Chinese traders.
Adobo? Natural evolution? Seriously. Intellecturds love to throw around the word evolution in an attempt to appear smart.
@@justcrap3703 The dude ain't wrong tho.
@@justcrap3703man is just explaining it with more meaning, they aren't even rubbing it in your face. Calm tf down and don't be pressed for such little shit okay?
@@halmittens "Adobo is a natural evolution to preserve the meat" = More meaning. The number of letters in your name is higher than the required amount of neurons in your brain that makes one a human. It looks like evolution left your brain out.
@@sentak03944
ev·o·lu·tion
/ˌevəˈlo͞oSH(ə)n/
the process by which different kinds of living organisms are thought to have developed and diversified from earlier forms during the history of the earth.
I didn't know putting fermented vinegar from coconut to preserve meat fit the definition of evolution. I'd love to know the name of your Science teacher.
Thank you for even acknowledging the Filipino-American War. That is something that we Filipinos wants the US to do. You sir, did it. Thanks.
@@MorainStaria it wasn't then 2 yrs ago
@@MorainStariaBut my daugters' history books never state the Americans supported the war because, according to former US Senator Franklin D Roosevelt, the Filipinos were uneducated, godless orange savages that needed to be saved.
european adobe
my guy, leftist americans will never shut up about that war, how exactly is it not being acknwoledged. Its just one in a bunch of awful wars, that requires no less or more recognition than others.
is it also fair to suggest that you don’ seem to acknowledge how the Americans was key to Philippines being able to defend against Japan? it’s always so disheartening how such a simple idea that history is nuanced always gets overlooked in these discussions, and very often they are fellow countrymen
if we go even farther what do we think the outcome would’ve been if we stayed as divided tribes before Spanish came(so as Americans) and then later 1940s Japan followed the same path to regional domination? we or rather “they” the divided tribes would’ve been completely obliterated
I loved the reference to John Townsend! His historic kitchen setup is completely amazeballs.
That muppets throwaway joke was everything!
And to think I almost left it out 🤣
@@TastingHistory It made my whole day, so glad you didn’t!
I love the muppets and I'm a flip, this episode is for me
@@TastingHistory Should have let it run 4 seconds, Then we'd be humming Ernie Kovacs' earworm all day.
@@TastingHistory I burst out laughing!!!!
Adobar/Adouber: Knights get anointed (with holy water) and given a sword during the promotion, chicken gets anointed (with marinade or sauce) and promoted to a dish.
Oooh, that's a good point! Knights were often anointed with perfumed oil as well, and all my mom's marinades contain spices and oil...
spicing up that hot knight
One: the ships biscuit meme *Clack clack* is the best meme.
Two: a crossover with Townsend would blow all our minds.
Three: "Ester brought on a mutiny, as it so often does." Same with my family.
Four: [Forgets he worked on Disney Cruise line] is the funniest line in the subtitles so far, well done José.
You might wanna watch this: th-cam.com/video/zGNfsHqmYKw/w-d-xo.html (Nutmeg Tavern episode with Max)
The sauce in this adobo is quite similar to the lechon sauce (roasted whole pig) made with livers, vinegar, bread for thickener, etc.. The Filipinos love it with everything and bottle it. The most famous brand is Mang Tomas.
“Kinilaw” is actually more like ceviche than adobo. We use vinegar or the local lime called “calamansi” to cure the raw fish or meat
Well he said that adobo from the past was closer to being a kinilaw. But i get your point. Ceviche is pretty much like kinilaw. Love the dish but when it is made with raw fish, i always have allergic like reaction
Wait hol on isn’t calamansi basically lime
@@zenohawk1788 it is. But there are multiple varieties of Lime depending on the location
You are referring to modern Kinilaw... but back then, it was something entirely different. Kinilaw originally referred to the process of stewing in vinegar to preserve meats.
more like ceviche you say? wow interesting
My pinoy roomate says “it’s Philippines Independence Day not Filipino” I tried to tell him how much I appreciate you even doing this and teaching about history but he really wanted me to comment this lol
Yes! But it’s actually “Philippine Independence Day”. No -s on the country name because it acts as an adjective. It’s similar to “Philippine-American War”.
“Philippines” refers to the country while “Filipino” refers to the people.
The answer is Colonialism, in that both regions influenced each other's cuisine. Just the other day I was watching the "Spain on a Fork" channel, and the chef was making Fried Bananas with Honey.
As a Spanish I've never heard about fried bananas with honey, but it sounds nice
@@AdrianRP1995 PRobablemente algo tipico de canarias.
True. Influences between all the colonies mixed with each other that it´s hard to find where they originated from because these influences have been embraced fully.
@Angello Rivera-Hurtado fried bananas are also common in SE Asia (it's where the fruit originated after all). I guess it's inevitable that someone finding bananas is gonna fry it.
@Angello Rivera-Hurtado I'll like to point out that North Africa doesn't use bananas in their dishes, so the influence may come from other african countries
Hi! Filipino here, whose family comes from Tarlac :).
I actually didn’t know that other recipes of adobo had vinegar in it! It’s also really good with lemon, it’s how we cook it at home, with soy sauce, bay leaves, salt and pepper, garlic, ginger, and onion as our aromatics. Will definitely have to try it with vinegar soon, though!!
Max, for an extreme example of how American culture influenced Filipino cuisine, look for a dish called "Tocino." It's pork cured in many ingredients, including Sprite softdrink. Tastes like Char Siu Roast Pork but without the Smoky, rice wine notes.
P.S. Yes, the Americans fucked up the Philippines lol. One of the most horrific incidents was the "Balangiga Massacre." In retribution for guerilla attacks committed by Filipino resistance fighters, Americans marched into Balangiga, Samar and razed the town to the ground. It was recorded that one of their standing orders was to "kill every man, woman and child over the age of five who could not speak English."
The Bells of the Balangiga church where thereafter claimed as war trophies. They were displayed in Warren Air Force Base, Wyoming until their return was recently ordered. Grisly stuff.
But tocino for example is a Spanish word for a very fatty type of meat that comes from the pic, kind of like bacon
"Tocino" in Spanish means literally "lard", although sometimes bacon is also called that way.
@@LuisAldamiz sí
@@LuisAldamiz la panceta también se parece a lo que llaman bacon pero tiene más carne, además creo que también viene de la barriga del cerdo
@@jorgec.a3123 - Hasta donde sé la panceta es lo mismo que el bacon, pero este término se usa sobre todo para la versión ahumada (ver enlace), aunque en mi experiencia también para la adobada. Mi carnicero al menos sólo llama panceta a la fresca.
>> www.diariovasco.com/gastronomia/despensa/bacon-panceta-diferencias-20200201095721-nt.html
Using day old bread as an emulsifier is still super common in Spain. I use it all the time to thicken soups and sauces. Just tear it up and blend it. The short cut way is to buy cornstarch and disolve a teaspoon of it in 2 tablespoons of water and add that in. Same concept.
Yeah. When he said using bread as a thickener was very medieval I thought about my mother using it any other day.
To answer the question at the start; the egg came first. Dinosaurs, fish, and various other egg-layers existed before chickens, hence the first chicken was a mutant that hatched from an egg.
Plus, even that mutant's egg came first.
The chicken came first because before that it was just an egg after that it became a chicken who then laid chicken eggs.
@@johnree6106 Not how that works, man. Round about 8000 years ago a mutated Red Junglefowl laid an egg that hatched into an even further mutated Junglefowl that we view as the modern, domesticated chicken. An egg that hatches a chicken is by its nature a chicken egg, even if laid by an ancestor species. Hence, the egg came before the chicken.
In fact, the biological structure of an egg goes back many millions of years while, as stated, chickens have only been around a few thousand. The egg far outpaces the chicken.
THIS
I love this. Thank you for shedding light into our culinary culture. You went as far as Kinilaw in which some of us Filipinos don’t even know what it is.
Only those who live-in the city influence by western food but us from province knows all what you think most doesn’t know
y-you don't know kinilaw?? where do you live, sis?
@@chantararix unti unti nila kac tinatanggal kultura natin kaya ayan wala n alam sa sariling atin.. puro n aetheist makikita m 😭 nakkaiyak
@@chantararix I know kinilaw. I was referring to “us Filipinos”but not “us Filipinos who don’t know kinilaw”. I know Kinilaw since I was a child. So….
There was an Easter mutiny because the captain refused to provide any simnel cake 🍰
🤣
Good tidbit about how squid became a common fare in Spain. We always talk about how much Spain has influenced the Philippines but most of us Filipinos probably don't realize how much we influenced Spain as well.
I felt like we had no choice. We weren't influenced. We were forced to assimilate with them. Most of our history is lost coz they burned our texts and other historical artifacts when they were indoctrinating us with christianity and were busy killing our people kasi daw pagan ang Animism, Islam, etc... which were practiced long before they got here.
Isipin mo yun, China and other nearby nations have so much documented texts regarding our country. Tapos tayo naglaho kasi sinunog ng banyaga. Ang natira nalang is yung Laguna Copper Plate Inscription (900 A.D), mga word-of-mouth na stories like Biag ni Lam-ang, Sandayo, etc...
@@levicrossdechantel tapos sasabihin ng mga Christian apologists hindi Naman daw totoo na sinunog yung mga artifacts. Tang ina diba? Kasalanan din ng mga ilang native ancestors natin. Nagpauto saka nagpaloko sila. Mahina yung level of resistance nila. Buti pa yung mga neighbor countries natin nandyan pa rin yung influence ng distant past sa kanila kahit ilang taon na yung lumipas.
@@levicrossdechantel THIS THIS THIS THIS THIS THIS
i even questioned myself whether im filipino or just a maharlican with spanish infused blood
btw isnt christmas a pagan holiday? whats wrong with them assuming bathala is some nasty guy?
also why are our people celebrating a tradition from their enemies? kinda ironic if you ask me
@@johnmercado3730 and half millennium after the Spanish came uto-uto pa rin mga pilipino. Hindi natuto, hindi nagbago.
@@levicrossdechantel not really, there isn't much proof that they burned any text, we still have many indigenous works and writings, it's just hard to comprehend them because of how pluralistic the Philippines is
Me, a Filipino history student watching this:
Interesting
@@paddyotterness how the spamming originated xDD
@@paddyotterness Cursed? You mean blessed, spam is amazing ... At least if you grew up eating it.
It's interesting alright. It's so interesting to me how he used the images from BOXER CODEX and INTENTIONALLY USED THE URIPON/ALIPIN/DOMESTIC HELPERS of the Philippines instead of using the ROYAL COUPLES as reference for his video.
I suggest you google the ANCIENT GOLDS in the Philippines and BOXER CODEX.
As an enthusiast of Indonesian history, I would like to ask something... When Max mentioned that Filipinos didn't know spices before Europeans came (at around 13:18) is this true? I thought the Philippines had an established trade relation with Indian and Indonesian kingdoms by this point...
i spent 2 months in the Philippines after graduating high school. adobo is the thing i miss most about that country, though tbf it's a long list.
WOW. I am Filipino and this is amazing how you researched on the history of Spain and the Philippines. Recently our government wanted to standardize adobo mush to the protest and anger of Filipinos. This feature enlightens us with the diversity of adobo, the national dish of the Philippines.
Our government can kiss my Lolas' behinds.
Why standardize adobo though? When I was looking for an adobo recipe a few years ago I thought it was cool that there were so many variations
@@ishitaananya8649 They quit on the standardizing stuff due to lots of flak.
@@ishitaananya8649I would think that the standardization would allow them to say it's the national dish and provide the standardized recipe instead of people looking online and finding 1,000 different recipes you have to choose from. How would I know the recipe I select isn't some Oklahoman mothers take on it when I'm looking for something traditional?
I cant imagine there was going to be a law made that said every Filipino had to use the governments recipe, just a standardized, traditional one that anyone could easily find and recreate knowing it's authentic.
@@SlickWillyTFCF
That was the point. Standardization of Adobo to allow foreigners an authentic dish that didn't have any flair to it.
The "protests" were also very VERY stupid since they barely understood how standards worked and thought it was gonna be an actual law for restaurants to follow.
Same stupid outrage happened when a Senator here adviced people on limiting rice consumption. Filipinos twisted her words and came to the conclusion that she was apparently planning to ban unli-rice practices in the food industry.
No actual proof or context. Just online lynch mobs making something out of nothing.
Max, there is absolutely a difference between coal-cooked and pan-cooked livers. Since coal fire or any open flame for that matter is made of small microscopic particulate of whatever is burning, the flavour of the liver and in turn the dish will take on that flavour, even if only in a very subtle way. It will take on the slightly acrid ashy taste of the coal fire. Leading to a noticeable difference in the final product.
Wholesome, humble, on point... Max is killing it. Every time I decide to watch a Tasting History its worth it. I wanna be this dude's friend lol.
I'm an American and I didn't know about the Filipino American war until I went to the Philippines in 2015. It is a very dark chapter in US history. Much of the fighting was done on the Island of Samar in the central Philippines north of the Leyte Gulf, where Magellan first landed and also where the Battle of the Gulf of Leyte was fought. In 1901 following an attack on US forces a US Marine force marched across the island massacring Filipinos. One of the US commanding officers Gen. Jacob Smith ordered that all men as young as 10 years old should be killed and that US forces should take no prisoners. The US forces also took the bells from a cathedral in Samar that are now at a US military base back in the US. The Filipino government has been asking for them back for years but the US government has refused to hand them over.
I am a Filipina, born in Leyte to parents whose first language is Waray-waray.
You must be referring to the Balangiga town in Samar, where the horrific Balangiga massacre took place.
The three church bells taken as war trophies by the US soldiers have already been returned to the town of Balangiga on December 11, 2018. Then Philippine President Rodrigo R. Duterte was present during the turnover ceremonies.
I literally just made Filipino adobo this weekend. It's our family's comfort food / chicken soup when we're feeling poorly. Love this!!
The Ship’s Biscuit clack whenever its mentioned is an amazing running joke
Anyone else immediately think of the Townsend's homestead forge when Max was talking about who has coals?
Yes, Townsend's should try this, or something similar.
@@donjonalano
Max and Townsend should really find some way to collaborate.
@@ChaosWolf1982 they have done it once already, a virtual one anyway
Did anyone see the one with Cowboy Kent?
I was already becoming a fan and this video and your tagalog confirms it - you ARE a cool kid! Thanks for this awesome content!
Caucasian Man: Pronounces, "Tubâ" like a native.
Every Filipino: "Flawless Victory ... You are, and have always been, one of us." :D
someone should introduce Max to Bahalina
There is no greater honor to a foreign then to be able to pronounce something in another language properly
Wow we have tuba in México, and I never knew it was originally from the phillipines. I love to drink it every time I go to sayulita beach. So thank you very much to our phillipine brothers, the latins of Asia.
truly. we love you max!!!
@Joe Becker I thought I heard the glottal stop, and he was just talking fast, like he sometimes does. Perhaps wishful thinking on my part :)
What's next? "Vindaloo: Portuguese or Indian?"
Actually, that sounds great
on the list of Ways to Start a Nationalist Pissing Contest Online, this is probably in the top 20.
Look, all I know is that Lager is the only thing that can kill a Vindaloo.
Vindaloo is only present in Goan cuisine though. If you ask for Vindaloo outside of Goa, most Indians won't have a clue. The reason for it's popularity in UK is because Britishers preferred Goan Catholic cooks who were comfortable with both Beef and Pork unlike Hindu and Muslim cooks who abstained from either Beef or Pork.
@@beardedgeek973 ah Red Dwarf. A man of culture I see.
I thought it was Brittish?
It’s delicious looking is what it is.
It’s delicious is what it is 🤣
@@TastingHistory So jealous!
@@connorgolden4 Max or the food?
It’s adobo! Ofc it’s delicious!
@@taylorgibson8516 lol
The Bourdain question with the mother answer is quintessential. Thank you! ❤
Thank you for this. Our Department of Trade and Industry wants to set up "standards" for Philippine adobo when promoting the dish internationally. It's refreshing to know that the Spaniards did not nitpick when they saw a dish they already had, adobado, in a foreign land, the Philippines -- even if our version only very vaguely resembled adobado and had closer affinity to kinilaw and sisig, until someone put Kikkoman soy sauce on it instead of salt.
Good news is, DTI stopped doing it due to flak.
❤❤🎉🎉
The way he appreciates the cultural and historical value of our national dish makes me feel so proud and ashamed at the same time, given the current Adobo brouhaha. The folks at DTI should watch this vid to realize standardizing its recipe gives absolutely no justice to its centuries old heritage. Such a well researched, made, and narrated vid. Instantly subbed.
The best adobo is made by my mom.
Why those folks in DTI want to standardised it. Some weird government we got here.
filipino viewers about to flood the comment section of this vid with “filipino pride 🇵🇭” 😭 but jokes aside, thank u max for this video abt my favorite dish
Flip here reporting for duty
Lamoyan
Hearing all that racial superiority BS is annoying when it comes from races that actually have accomplishments. When someone from a race without any accomplishments starts spouting that off, it starts to make you wonder why you can't put them in their place. The most important thing to happen to the Philippines is America and Spain fighting over it - Not because it has any resources, or anything else you could build a strong civilization on, but because it happened to be located in a place advantageous to developed civilizations.
Hoy pare! chicken adobo!!! pelepeno at your service, sir Max
@@angolin9352 no one was talking about racial superiority until you showed up. Someone can be proud of their culture without being a bigot.
Hi from the Philippines. Roasted liver has a distinct flavor which you can taste in lechon sauce. Try some "Mang Tomas' all around sarsa from a Filipino store or online. You can just roast it over an open gas flame until you get some burn on the edges.
I CANNOT wait for the Tasting History with Max Miller and John Townsend
They have a livestream together but one day in person
@@KetchupwithMaxandJose BRB as I hunt down that video! Max and John are my favs, nothing like a little food with your history ;)
Knight someone. Marinate in vinegar. Chicken dish. How do they connect? Who knows. The fact that they DO connect? Nice 👍
Maybe because nobles became knights and they had the wealth to afford wine, they were already marinating in vinegar from the time they were mere squires? :D
Maybe they used to knight chickens before marinating them and serving them to royalty? You know, so that they may eat something that was not “lowly peasant food?”
Also Adubar means adding feces (as a fertiliser) to the soil. At least in Portuguese.
I feel like "anoint" belongs somewhere in the middle of the chain.
Also, if knights are soldiers, then done time well after the captain is marinated, he'll be a seasoned veteran.
in latin adobāre means to ornate, so it makes sense both meanings
I loved how you presented this adobo from 1829 and how you talked about the history of adobo and colonization. Do you know that just a few weeks ago, the social media community in the Philippines was in an uproar when the government disclosed they were appointing a committee to decide upon a standard adobo (for international representation and identity) but of course prevailing Pinoy humor talked about getting arrested for our mothers' adobo recipes. The government eventually scrapped the idea.
Chicken adobo from 1529…
it had been rather common in South East Asia to set a standard for many prevalent dishes to spread it abroad and gain some soft power while maintaining Quality control.
Did wonders for Thailand and Indonesia but in practice it mainly applies to career establishments i.e Restaurants within cities and tourist spots while Products exported and establishment outside the country (Technically towards rich western Countries) are given access to certain state approved even spomsored suppliers in exchange for tighter control and regulation.
Interesting coverage in detail. History comes alive. Thank you for taking the time to compare which "adobo" is the best. History of it is educational.
I was adopted by philippino parents, and dad taught me how to make adobo,its one of my favorite dishes to this day. My pinay wife makes Adobo slightly different from me, like they do on her island
yeah there are usually different ways to cook adobo across families and across regions
my mom likes the dry fried adobo while me and my dad likes the saucier one
This has quickly become one of my favorite channels, this is genuinely interesting and creative. I have been binge watching your videos. Awesome channel.
Thank you 🙏
the Indian Sepoys ended up settling here in my hometown Cainta. lots of folk here still have very Indian features and skintone.
another fun fact. Cainta literally means "let's eat!" we do love feeding people.
That is why there is a Statue near Junction commemorating Indian Sepoys.
I would love to see Max get a travel show on TV where he goes to the locations of the past cultures he cooks from, maybe cooking his recipes with old locals to see how the recipes are different (or same!), and maybe even visits the archaeological sites where the cultures lived...Pompeii’s recently uncovered well-preserved food stall comes to mind!!
"can you imagine loving cloves that much"
You should look up what the Dutch did to gain control over the Banda island of Indonesia, just for the nutmeg. It's a tue black page from our history.
Thanks for another fascinating story!
Ooh, I was pleasantly surprised when I saw the thumbnail and title - wasn't expecting to see my culture covered here 😄
The goal is to cover every where! 😁
Nice to see a video about Spanish cuisines at last 😍 mixed with Philippine cuisine and history of the first circumnavigation of the Earth.
Plural of adobo is adobos, all plurals in Spanish are made with an s at the end.
Squid is used all over Spain in many forms, from Catalonia to the Canary Islands and we have lots of recipes (fried, stewed, grilled, stuffed, in rice dishes…). It's not just in the Basque Country.
I had no idea there were different types of adobo. Glad to see some Filipino history getting covered in TH.
My mum’s recipe I think was the soy sauce one with pork and chicken.
You know, the sauce in this recipe (with bread, vinegar, liver, sweetened fruits, and spices) sounds very much like present day Filipino Lechon Sauce. This cannot be a coincidence. Thank you for this enlightening recipe.
I didn't realize this until you mentioned it. Thanks Sir for the cool theory.
Good call!
Actually ur right
6 weeks later: "Gosh, those pears in honey for 80 bucks would have made all the difference!"
I enjoyed this video - informative, entertaining, and very interesting. First time watching a feature on adobo; it's history and the way it was originally cooked.
So we have tuba in Mexico, another gift from las Filipinas, it's a fresh beverage with apple pieces and peanuts but if you get it later in the day, it gets vinagery.
interesting
Yes, interesting. I read about it from a source. Here in the Philippines though, tuba does not have apple pieces and peanuts. It’s just pure coconut juice/sap. My parents buy tuba twice a week and the whole family drinks even the kids. Aside from it’s sweet and delicious, it has a lot of health benefits. And the excess tuba can be made into vinegar.
LOVE THIS CHANNEL BROTHER! It has definitely helped my unquenchable passion for cooking. Always looking for something new. What's fun is that these recipes are OLD but new to Me :)
Thank you 🙏 And you’re so right, if you wait long enough, everything old is new 🤣
I make adobo fairly regularly. I learned how from some of my J1 visa cooks from the Philippines. I go as far as to source suka (coconut vinegar) and other such ingredients. When I'd make it for family meal, there was never any leftovers.
Sarap!
I AM A FILIPINO AND I HAVE MY OWN SIMPLE KIND OF ADOBO WHICH I LEARNED FROM MY GRANDPARENTS WHEN THEY WERE STILL ALIVE. I SHARED MY RECIPE WITH MY AMERICAN FRIENDS. THANK YOU MR MAX MILLER FOR SHARING THIS VIDEO, I ENJOY WATCHING IT. watching from Northern California USA 🇺🇸
When the spaniards came. The Filipino already have “Kinilaw” w/c maybe similar to the adobar you mentioned.
Philippine adobo is different to Spanish adobar.
Kinilaw and paksiw are both prehispanic words before “adobo” was borrowed, yeah.
Yeah the Filipino "adobo/adobado" has nothing to do with the Spanish one...
Kinilaw means kilaw meaning to munch upon wither cook or raw, it comes from the Kabisayan/Bisaya specifically the Cebuanos whom injoy eating it together with tubâ a palm wine at a gathering or drinking party, the Kinilaw max gave as an example was the raw kind a fish to specific. Kinda like sushi.