Food Network MESS UP Asian Food - Pro Chef Reacts
ฝัง
- เผยแพร่เมื่อ 7 ก.ย. 2024
- Yet another Asian dish suffers injustice at the hands of a Western trained Food Network chef. Geoffery Zakarian create a watery, flavorless "traditional" Filipino Adobo.
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#reaction #uncleroger #filipino #adobo #foodnetwork
Filipino here. As many have noted, there are a LOT of variations to adobo, but that doesn't mean you can just use any ingredient. For example, I've had adobo that had a bit of a spicy kick to it. I don't think Filipinos would complain if he added a couple of chopped red chilis, but habanero is too much. Using onions is not uncommon, but those who add onions to their adobo don't add much of it. If suit guy had reversed the proportions of his garlic and onions (i.e. way more garlic, way less onions), that would've been much better.
I'm Filipino, as well. I want to show my mom this video because I know she will yell at the screen. 😂
i am also Filipino... and the ingredients to use mostly LOTS Garlic, few slices of Onion, Pork (belly or short rib) or chicken thigh, star anise, black pepper corn, crush black pepper (pestal/Mortor), (hint of crush red pepper if u want a bit of kick), soy sauce, vinegar, bay leaf and water....
I have to agree. Most of the times the difference is in the soy sauce / vinegar ratio and the kind of vinegar used. 🇵🇭
And every adobo with onion I've seen uses minced onion. Pero dun sa video parang pang-bistek yung ginamit hahahaha
I’m not Filipino obviously but I work with a lot of Filipinos, and I have made Adobo before using one of my coworkers recipes, and she uses onion in hers, 1 small onion, but she only used like 5 garlic cloves crushed (I doubled it) and no chili, and it was way more glazy than this guys.
I always thought it would be funny for an Asian chef to do a parody video making something like “Texas BBQ pulled pork” doing everything these chefs do to Asian cuisine: cooking it the incorrect way, leaving out key ingredients, including random ingredients you ONLY find in Asia, talking about how amazing the food is going to be while fucking it up, including random garnishes that make it worse, etc. 😂
Yeah and follow that up with an "Alabama brisket" video where they put it on a gas grill for 30 minutes. Basically, everything wrong, wrong state, wrong device and wrong time. I hope you put Texas with pulled pork, even though Texas is more known for brisket, beef ribs and smoked sausage. Pulled pork and pork ribs is a southeastern specialty.
God I’d love to see this but do it with British cuisine like fish and chips, sunday roast, etc or French cuisine just to mess with Jamie Oliver 😂😂 I swear, as a Japanese National, if I ever see someone making that bastardized ramen for me I’mma drop kick the person.
I think around 2019, I saw a video of an Asian comedian (can't remember her name) doing a parody of a Bon Appétit video in which she talked about how trendy PB&J sandwiches had become, and then she made a PB&J slathered with mayonnaise.
@@Definitely_not_Andrew_Yoshiaki well...
Considering how shit their cooking is overall, they'd say it's delicious regardless.
On God 😂
I been to Philippines and was there 7 months while in the navy. I have never ever seen adobo with parsley or lemon lol. Not even onions.
Unfortunately, the original adobo from Spain contains parsley..Shoud they consider Filipino adobo as inauthentic because they replaced the parsley with a spice that they grow locally...
It has more onion
@@buckbeans1 I don't know if this is a sarcastic comment 😂, but here is the closest known original/ pre-colonial Filipino adobo recipe brought by Spain to the Philippines.
Pork/Chicken
Vinegar
Sea Salt
Pork Lard
Garlic
Black Peppercorn
Bay Leaves
Then Chinese Traders came.
Instead of Salt they replace it with Soy Sauce. Which is now one of the Traditional ingredients of Adobo, and now there are different variants of Adobo in every region in the Philippines.
The Spicy and more savory Adobo is the Mexican Adobo.
I don't know which came first, but they are 2 different dishes.
There is also a Puerto Rican version, and all of these Adobo does not have parsley.
Maybe they put that to make the dish more visually appealing. 😅
@@buckbeans1And what do you mean inauthentic, Filipino Adobo came from "Spanish Adobo", but it is not"Spanish Adobo", but Filipino Adobo. I think the right term is unoriginal Adobo, since it is a variant. And where did get that information about parsley in Adobo, I'm so curious to know.
@@buckbeans1 lol Filipino adobo isn't even from Spain, Spanish conquistadors jist coined that term cuz they follow the same method of "marinating" the meat.
As a Filipino seeing this frustrated me but Uncle Roger made it easier to watch through.
Hahaha. Mao gyd.
No need to feel frustrated. Uncle Roger did not do his research... You should look up the difference between Spanish, Filipino and Mexican adobo!!
@@buckbeans1 this is Filipino adobo. Not mexican, spanish, etc etc etc. Uncle Roger is on point
@@buckbeans1 Pardon, but have we watched the same video? He clearly says it's Filipino Adobo, though? Unless my hearing's *that bad.* 😶
@@angkunehonghindimakali what was the dish called during precolonial time?
Chef Brian: You hear that sizzling on the background?
Me: You hear sizzling, I hear my ancestors crying.
Same haha
even my future grandkids are crying
I hear my grandma's voice in my head saying "Ang tanga Naman nito mag luto ng adobo. Chef ba talaga Yan???"😂😂
My parents have been using low-sodium soy sauce for years because my dad suffers from congestive heart failure, which is made worse by excess sodium. That's the only situation in which I think low-sodium soy sauce makes sense.
Or, just use less soy sauce? Or water it down because that's literally how they make reduced sodium soy sauce
@@billykann7725 Less soy sauce or lower sodium don't taste as good, man. It won't marinate well with the chicken or pork, and you would only get slight hints of the saltiness instead of the whole flavor bomb. Adobo is one of those dishes that you make because you like to eat it, not because you're concerned of your health.
Precolonial pinoys just use coconut vinegar and salt for 'adobo dish' aside from spices and water. Adobo name for that dish just came after spanish conquerors gave a name to it.
Maybe you can try coco amino soy sauce, and it is keto friendly also.
Adobo with vinegar and salt is called adobong puti. It has a more mellow taste and you can taste the garlic and spices more since it is not masked by soy sauce. I actually even skip the salt, just adding some sugar since I have to limit my salt intake.
Filipinos use spice, but you're right, there's a lot of sweet, but Filipino cooking uses lots of acid... vinegar, calamansi, tamarind. Filipinos LOVE vinegar, and they infuse chili peppers into vinegar and eat it with pork or fish. I don't know if this is in a classic recipe, but my mom puts whole peppercorns in her adobo.
My mom also does that. It's gonna be cooking for a while and the whole peppercorns stand to the heat better than ground.
My adobo (my mom’s recipe) doesn’t have sugar or anything to sweeten it. Soy sauce has a little sweetness already though. I also add tomato, which we learned from a friend from another region in the Philippines. My mom also used whole peppercorns but I don’t like having to deal with them so I use ground black pepper instead.
Any black pepper is good. THe huge sin here is the habanero and the lemon and parsely.
Onion is optional
Sauce volume and thickness is dependent on the person's preference
"Use the right amount not the white amount."
I'm dead 😂
Chef Tzao, I love how you get to the point "Sorry Jeff that's just verbal diarrhea, there's no such thing as flavor protector". Great job Chef😂
🤘😁
"verbal diarrhea" sounds like a clever and low-key roast for those people who like to garnish their words thinking they would sound smarter 😂
It would have been more constructive if after he said that he explained why Jeff was wrong
That guy saying it's traditional Filipino adobo, I felt a jab straight on to my face and my ancestors crying in pain.
As siblings who love to eat haha, my sister and I grew up watching a lot of food shows on tv. Those shows expanded our knowledge and helped us become more excited about food and other cuisines so much so that my sister went to culinary school and actually became a chef. But watching these shows and celebrity chefs now, when you really pay attention to their content, sometimes they make really disappointing dishes haha.
I mean sure you're never going to be an expert at traditionally cooking all of the world's cuisine but it wouldn't hurt to do at least a little bit of research about whatever you're cooking to respect the food and it's origin, I guess haha.
8:20 Filipino here and yes we do use soda like Coke or Sprite in some of our cuisines sometimes; most notably Adobo, Caldereta and Humba. It adds a bit of extra flavor to the dish and it already has built in sugar so it's a solid option.
And sprite with tinolang tahong. Less water, more Sprite makes the broth so much better.
The soda also acts as a tenderizer. It helps soften the meat faster as I understand it.
filipino here. if you want a wet adobo you can double or triple the amount of marinade, makes an amazing fried rice after you finish the meat.
also it needs to be salty to balance the vinegar (which should be cane vinegar too)
Yeah, there's nothing wrong with a soupy adobo. You just need to compensate the amount of ingredients so that the adobo flavor isn't watered down.
Though, I prefer a more sauce like consistency.
as a filipino, i prefer regular white vinigar
@@arandomguy6067 nah, it will take forever to reduce bruh. Hahaha. Still prefers oily and less sauce type.
Yeah, my dad cooks adobo with more "soup" (not watered down like some local eateries) and with red chillis since I like to basically drench my rice with sauces and soups (like with kaldereta, for example) and we both like a bit of spice in our food. Obviously though, that's just one way to do adobo for preference. For example, my aunt cooks her version with pineapples since they like a bit of sweetness in theirs. Both of them are still adobo but with some tweaks on the recipe based on our region and preferences within the family.
This is literally the definition of a 'celebrity chef'
Zakarian is a legitimate chef but I get the impression that he considers these shows to be beneath him.
well he is 2x better then Jamie olive oil
Actually, "watery" adobo is another common variant. Not all families cook adobo until the sauce is thick. Though admittedly, the way it was served in the video didn't look right. Too much sauce flooding the rice (that's something we Filipinos do more for other dishes like sinigang or tinola.) Also, definitely never seen lemon with adobo. Heck, I don't think I've even ever seen calamansi with adobo (and we use calamansi as our citrus of choice on most dishes)
Would have been okay with malabnaw (watery) sauce if it’s flavorful, I’m not sure this one is. And yes if there’s calamansi, it’s gonna taste more like our pork steak dish 😅
Adobo has a lot of variations depending on Region alone. Even more if you consider how families cook their version of adobo, the possibilities are endless.
My Dad's variation is completely getting rid of the soy sauce and replacing it with salted black beans in a can instead. He'd also use a lot more vinegar than the "standard" pork adobo and cooking it for more or less an hour.
No sauce or very little. It's called the "Adobong Pina-uga" or "Dry Adobo" that Visayan families tend to cook.
There's a lot about this that isn't good, in terms of how an expert botched a classic asian dish. It's not even that he wasn't following a traditional recipe. Anyone who has cooked a braise correctly in their life would know that what he made is closer to soup than a braise. Not to mention the primary flavors of a classic Philippino adobo are muddled or replaced with flavors that make less sense together.
My uncle's variation of adobo is 3 beers and a bag of chips. He really explores the limits
no soy sauce ewww
@@ww-nf4vi Adobong tuyo is actually the original adobo hence its name in Manila: "adobong native". We only started to put soy sauce in adobo in the latter part of the 19th century.
@@billysanpidroagree with you, that guy probably doesn't study our Filipino roots 😅
Filipino is not famous for its spicy dishes, but you should check out some Bicolano cuisine. They love it spicy in Bicol. Siling Labuyo would be the most authentic chili, but Thai chilies are closer than Habanero and easier to find.
And Bicolano (people who live in Bicol) love coconut milk. Most of their dishes have gata (coconut milk) and chilis which are delicious.
@@justingarcia5012 I’m by no means an expert, but I do love Bicol Express and Adobong Baboy (o Manok) sa Gata.
I've tried adobo from different regions. Northern part where it is cold, adobo is soupy, but still have that dark brown colour, it comes with ginger, cubed potatoes and fresh cabbage on the side. In the Ilocos region, there were dry and soupy. Dry one was baked and with potato cooked with it and smashed, which becomes the gravy for white rice. The other variation from the north, dry, with string beans and fresh bell pepper. In central Philippines, coconut is abundant, so coconut milk is added to the adodo and with banana blossom(heart). I have seen many variations depending on local produce and what was available during those times during WWI and WWII, where food was realy scarce.
Ahhhh Bicolanos. Bicol land of maoy oragon
Adobo is like the easiest dish you can cook in all of Filipino Cuisine. How somebody F****d it up this bad is actually quite impressive. If you're too lazy you can pretty much put every ingredient of the Adobo like literally everything and let it marinade overnight and when you're going to cook it just put everything from the marinade into a pot and let it cook until your desired consistency of the sauce or until the meat of the chicken is tender enough or almost falling off the bone. For the ingredients all you need is soy sauce, white vinegar, water, sugar, garlic, pepper corns, and 1pc or 2pcs of bay leaf and that is it...
I'd argue that tocino or lumpia is easier 🤣
@@nrccardenas5472 if you make it from scratch it's not easy
@@quadrodedos1468 I do make Tocino and lumpia from scratch though not the wrapping but the filing and curing the meat I do. It's easy to make and prep.
Sinigang would be the easiest. Just put all the ingredients and wait it to boil
@@adhominem9813 lol yeah true
As mentioned by other folks here, there are different kinds and variations of adobo and it will depend on family/location in the Philippines. I personally had chicken adobo, beef adobo, pork adobo, the chicken + pork adobo, chicken liver adobo, and adobong pusit (squid). There's also the veggie variants like eggplant and sitaw (string bean). It could be dry or saucy, white (with coconut milk instead of soy sauce--someone correct me if I'm wrong), yellowed with turmeric or made a bit redder with achuete.
What Geoffrey did here is...a bloody travesty. At least Andy AND Joshua Wiessman cooked their adobo respectfully.
There is adobo with coconut milk (which would be called adobo sa gata), and then there's adobo without soy sauce (which would be called adobong puti) if I remember correctly.
@@kabannoneko yes you are right.. hes adobo is ok w me
This video makes me very proud as a Filipino that Adobo is featured by Uncle Roger and Chef Brian.
@@SimuLord nnahh, f that pacquiao
hella cringe dude that youre saying youre proud just because adobo is featured in here like its some big thing
@@SimuLord so true..😅
There’s a region in the Philippines (Bicol) that is known for spicy food, there’s even chili ice cream here!
Also thanks for reviewing this! Nice to see a Filipino food review on one of the few food channels I watch 🎉
Son of Bicolanos here o/
My dad would always make a dish called Bicol Express which he made extra spicy haha.
If this is about Bicol Express, afaik, it was invented in Manila. But, having Bicolano relatives, I can somewhat confirm that the region does have a lot of spicy recipes to offer. Ive still yet to taste that labuyo ice cream.
Bicol express is so good when done right
As a bicolano i grew up eating adobo with chillies
I tried spicy ice cream, it was weird
I'm Filipino and I'm disappointed at Food Network. Even my friends were pissed at this cooking video.
I agree with you. I'm so disappointed on what the Food Network did to the Adobo. It looks like a Western-adaption of Adobo.
Low sodium soy sauce and then more water? Where the flavor protector?
Here's one thing about adobo: we, filipinos, freaking loooooove garlic. If I'm going to have some adobo, then there better be a lot of garlic.
Oh and I love my chicken adobo with the marinade having a sauce like consistency. It just coats the chicken well, ensuring that you get that adobo flavor with every bite along with some rice.
I've never had it but from your description it sounds so good.
@@ZaneWeiss trust me, it's really good
Facts! I’m a pinay!
Actually, in Germany if you say "I eat bread" it is always assumed to have something on it. We do specifically say when the bread we eat is just bread with no spread or toppings.
yeah because germany has so many darn types of bread XD
An authentic adobo has a lot of garlic (do not slice), whole pepper, vinegar, bay leaves, a bit of water, optional-potatoes No sugar, no onion, no parsley! Put everything in casserole and put in medium heat, when it's boiling ...lower down the heat until the gravy is almost gone. That's the real adobo that my grandmother taught me.
Forgot to include a bit of salt, and soy sauce. Make sure to balance the taste of vinegar, soy sauce and salt. Stir them first and taste it before putting all d other ingredients.
my mom add pineapple on her adobo like the delmonte one its sweet and taste good
Marinade ingredients 1st? I didn't know garlic should be whole. OK. OK will do next time.
There are some region in ph to where the amount of chilli doesnt even matter. Specifically on bicol region. They literally even had a chilli ice cream not to mention the famous bicol express
in making adobo, you can add philippine chillies called "siling labuyo" instead of habeneros if you want hot & spicy (which is only optional). a bit of onions will work but the purple ones will do the job. garlic should be lot. if you don't like high sodium then don't use any soy sauce at all. switch to coco vinegar for "adobo sa puti" it is the most original adobo of the philippines. it should not be watery, no parsley and no lemon.
Thanks for sharing!
Ty coco vinegar? I'll go n check Filipino store for that. I've been using plain white vinegar but somehow, it's missing the "kick."
I have a friend who literally cannot conceive the idea of non-seasoned rice. I always tell him I love rice just cooked as rice, nothing else, it's not as good as seasoned rice, but it's still delicious. Also, well, often it might be a good idea, since, if you're mixing it with something that's quite seasoned, it would counteract that and balance the flavors. But yes, Westerners have a problem with the idea of unseasoned rice.
I didnt have much experience with American grown rice, but from what I did get, they tend to taste a bit bland or even papery, as opposed to the sweeter or more flavorful varieties in Asia. So i can get why with that tradition, why there is a desire to season rice. Also, rice being a "side dish" in western cuisine needs to stand on its own, like other side dishes. Unlike in Asia where it is a staple dish and expected to be paired with side dishes instead.
I'm starting to hate this debate, because us East Asians seem to...somehow not see South Asians and West Asians as belonging to our continent. They do salt or otherwise spice their rice, even when it's just "plain rice" and not a special dish like biryani or kabuli pulaw.
So some Asians absolutely salt their rice. We should accept this and stop acting like we're the one true gatekeeper of authentic Asian flavours.
Plain boiled or steamed rice fills a similar role to a dinner roll in that it soaks up the flavor of whatever dish it is served with, and one who is desperately poor can get by with using salt on rice, to make it palatable. It is always meant to supplement the volume and balance out the flavor of the meal itself, not as a side.
My best friend growing up was Filipina and lived nearby and I ate Adobo at least twice a week from age eleven until twenty-two. It was the first recipe I learned!
You can put some hotness in your adobo. It depends on your preference. There are some restaurants that offer Adobo Diablo, a spicy variation with long green chillies and/or small red chillies. Not habanero though. It is not common in most household.
The way I learned how to cook adobo chicken or pork is from my grandma. She told me to saute the protein on garlic like alot of garlic. Then add your soy sauce vinegar, pepper corns, bay leaf is optional, add sugar and then taste it see if any thing is missing. Let that cook out, over white Jasmine rice 🔥🤤
Congratulations on reaching 100k subscribers chef Brian 🎉🥳
Fuiyoh!
This was my first Uncle Roger video ever since I'm a Filipino myself, so I got pretty excited when I saw the teaser short for this. Another great reaction video as always 👍
Also just wanted to congratulate you once again for hitting 100k subs, can't wait to see your reaction to your Beat Bobby Flay episode.
Thank YOU for your support!
BBF reaction coming soon!
You guys should make a show where Asian chefs make French and Italian dishes with completely different ingredients (or at least with the creative flexibility that these tv show hosts do)
I mean Japan adds ketchup to spaghetti. It’s out there and no one really complains
7:57 onion is a variation, but not traditional. also my mom has yelled when she saw the chili, brown sugar, and a few other ingredients.
FINALLY! Next would be Filipino Spaghetti Reaction by Vincenzo's Plate and I'm set! :D
Congratulations on reaching 100k subscribers, Chef Brian 😁! Well deserved. May the blessings keep coming for you 🙏.
Thank you! ❤️
Filipino adobo is absolutely delicious. One of several Filipino women I dated in United States had a mom (originally from phillipines where she met her navy husband) who would invite me over after work to cook it for me (white guy that loves seasoning/spices). Sadly her daughter couldn't even boil water. God I miss that adobo. 😢
Congrats chef for 100k! :)
As a Filipino, some of us have different variants of adobo.
1. Adobo with soupy soy sauce with potatoessssssss.
2. Just plain adobo with potatoesssss.
No to low sodium sauce!
May I ask what type of potatoes are used? 🥔 My interest is peaked.
@@cassiebelmont993 we just used the yellow potatoes. We just cut the potatoes in half or in 4 pcs.
Been waiting for this reaction, I almost died from laughing so hard at this original video. Also congrats on 100k subs, Brian!!
Thank you!
Congrats on the 100K Chef!!
You deserve it!
Thank you! ❤️
Adobo is one of the most forgiving recipes out there. Everyone will have their own version of it as adobo has different variations as well. For a dish this varied and easy i can't believe they didn't do their homework and with all the filipinos out there overseas, they should have at least ask one.
there's nothing wrong with the white guy's recipe actually.
@@sofia_calista the habanero is a bit off and i agree with uncle roger, if you want spice on your adobo go for labuyo. Even siling pang sigang works well with adobo flakes. Context as well, i haven't seen the complete video so i don't know if they are making adobo as it's their version or their cooking adobo which is more familiar to the filipino palate.
But i've always felt when it comes to shows that deal with food from diff cultures, it feels that they intentionally miss out on ingredients or tweak the recipe just to rake in more views and discussion.
@@thebookreader287 pinoys put bokchoy in their sinigang in the states. i guess they get a pass bc they're pinoys? uncle roger's shtick is to be overly critical, it's cringe that filipinos took it very seriously. (he's not even filipino. lol)
the white guy tweak the recipe to his taste. ppl are allowed to do that.
@@sofia_calista I always love it when people from places like Italy and Asia go "yeah the great thing is every family will have their own version!" but as soon as they see someone doing a version they don't like all of a sudden they change their tone and get condescending about it lmao
@@sofia_calista Did he said that he is making his own version of Adobo? I actually thought he's making a Filipino Adobo. If it's done by a Filipino then it's still a Filipino Adobo. If you're making a specific food from another country make sure you make it right .
Congrats on 100k subscribers Brian! Took longer than it should have but absolutely well deserved! Been following you when you were around 30k and am amazed with the quality of your content!
Thank YOU for supporting along the way! 🤘
CONGRATULATIONS on 100k subs, Chef!
Please make your own Filipino Adobo video!
As far as spicy Filipino food; there are some well known dishes, e.g. Kinilaw and Sisig.
As a Filipino, I feel insulted. Filipino Adobo is my favorite food and is always a star in the table with my family during dinner time. I’m glad Uncle Roger roasted him for the wrong steps on how Filipino Adobo is made. Props to your reactions as well. Cheers mate.
The best chicken adobo recipe that I've seen is from Joshua Weissman who made it traditionally and didn't skimp on ingredients especially the peppercorns and a fuckton of garlic while also using bone-in skin on dark meat chicken such as thighs and drumsticks and it is very delicious like one of the simplest, easy, and delicious chicken and rice dishes I ever eaten and you can even use the leftover chicken to make adobo dumplings and the braising liquid as a dipping sauce which is also delicious and a good way to use leftovers.
snowflake
@@22ninja1 yes his, and andy cooks is so good!!!!!!!!!
Yeah as much as I like Geoffrey, he should've prefaced that this is NOT a traditional way to make this. Not that it makes it any less good tasting.. But having had the good stuff from the source, nothing beats that. lol. Filipino food s one of my fav!!
@@jonahb5629 I apologize for actually making sense
In our household, we didn't necessarily make our dishes spicy, but we did always have pickled peppers on the side to use or flavor with the spicy vinegar. My mom normally made beef adobo or chicken. Also, there's a couple of dishes that can be spicy, like Bicol Express or Laing.
I am pro-cilantro; Back in Taiwan we just sprinkle cilantro on everything. It's to the point where you can tell the dude to 去青 (Remove the greens) and the chef would add in some anyways, and the folks with gene that makes them soap scream. :D
Edit: ALSO 100K LETS GOOOOO, you deserve it with your amazing contents man.
🙏THANK YOU
Congratulations on the 100k subs! Looking forward to the Beat Bobby Flay reaction.
Thank you! And yes, filming soon!
This is definitely one of the more entertaining YET educational channels as far as gastronomy is concerned.
🙏
I would love the chopped episode. I used to binge it, and I'm pretty sure I remember your episode. Congrats on the 100k, and let's go 200k!!!!!!
Thank you!
Thanks for reacting chef.. spicy adobo tends to be a pulutan for us pinoys😅 spicy adobo especially chicken feet is a staple of a spicy labuyo adobo😉 partnered with liquor of choice
The Killswitch Engage poster in the background. Nice! My family cooks adobo in three different ways. The most common one is what we call adobo sa patis, the one with the soy sauce, sugar, and vinegar. We normally put boiled eggs in this one. We also cook adobo with annatto seeds instead of soy sauce, it gives the dish a rich orange color and a slightly different taste. And sometimes we make it with coconut milk and chilis, so that one is a bit spicy. There really are so many different variations of this dish. But the Food Network version completely missed the mark. They didn't even put enough vinegar in it, which is the main ingredient of this dish. We may leave out the soy sauce but we never leave out the vinegar and we put lots of it. Heck, we even use vinegar and chilis to make a dipping sauce.
Nephew suit guy needed the lemon because he put a tiny ass splash of vinegar into the marinade. There isn't enough acidity, even when using low sodium soy sauce.
Also, please use Silver Swan soy sauce. Filipino soy sauce is generally has a bit of caramel taste along with saltiness, plus darker in color which is needed in adobo and other Filipino dishes. Or you can substitute a mix of Chinese light and dark soy sauce.
Avoid using Japanese soy sauce (like Kikkoman) as the flavor profile is different. It could work in a pinch but it won't be close to the traditional flavor.
This is how my lola cooks adobo in Pampanga.
1. Clean Chicken or Pork.
2. Put in Pot.
3. Add right amount of soy sauce.
4. Boil.
5. Add right amount of water.
6. Boil.
7. Add peppercorns, laurel leaves. (onion, garlic, optional)
8. Simmer till chicken is soft.
9. Add the right amount of vinegar.
10. Simmer for 5 minutes.
11. Done.
This is how my other lola from Ilocos cooks adobo.
Same steps except number 7, she adds a teaspoon of brown sugar. And number 10, wait til the chicken or pork excretes its own oils then you're done.
Most of our"Spicy" stuffs can be found in our sauces, not in the dish itself. Tho there are outliers such as Bicol Express where the spiciness is basically the main component next to coconut milk
Congrats on 100k subs Brian!
Heyyyyyyyy congrats on 100k! Well-deserved! Actually this week I followed the Andy Cooks pork adobo video and it came out amazing. Now, if I could only master making white rice on a shitty electric stove with cheap pots...
Filipino here! I agree that Filipino adobo has a lot of variations (usually depending on the regions). Traditionally adobo is comprised of soy sauce, vinegar, lots of garlic, sugar, protein, bayleaf. This suit guy even said thay he's making a "traditional adobo" yet still used low sodium soy, habanero, and parsely!
If you want some kick to it, use green chili/bird's eye chili, if you want garnish, use spring onions. In my family's recipe, if you use chicken for protein don't forget to add in ginger.
Also, people would commonly note that our adobo can be salty or savory, but it is commonly served with rice to balance the flavour.
that is thin, and not dark enough for filipino adobo!! i'm mad again, and I've watched many reactions to this!!! thank you for bringing more audience to our asian food!!!!!
Here: traditional adobo.
Ingredients
Chicken/ duck/ pork/ dog( who knows)
Black pepper
1 whole Garlic
1 shallot or the purple onion.
Unless its pork adobo use ginger.
Soy sauce
Vinegar
Sugar if you fail to balance the flavor of soy sauce and vinegar.
Unless its pork adobo or the OG dried adobo use potatoes 1/2 kilo is enough.
Process.
1. Stir fry in this order ginger- garlic- onion. Don't let the garlic change its color as soon as the smell of ginger and garlic is good enough put the onion immediately don't let the onion caramelize as soon as the onion lost its purple color or the color has faded proceed to step two.
2. Now is the time to put the meat and begin to stir fry it a bit, DO NOT MARINATE THE MEAT IN SOY SAUCE AND VINEGAR YOU ARE MAKING A MEAT SAVORY DISH NOT BBQ, stir fry the meat until it is thoroughly mixed. Depending if it is pork or chicken and duck you will have to wait till the juices of the meat comes out if its chicken or duck, if it were pork then presumably it would be a pork belly or if the pork have fat then you would have to wait it out to let all the oil out and toss most of the oil up this will definitely burn the onions and garlic if you did not follow step one you want as little oil as possible before you add water coz it would be very oily like a newly discovered oil reserve. If it were chicken it is fine to keep the chicken juice since you have ginger in the mix, if it were duck toss the juice and oil out no ginger is saving it, if by some miracle you have dog meat and got away with it just stir fry it for a bit.
3. Assuming you did not marinate the meat as if you were preparing for bbq then you have to boil the meat duck and dog meat is very hard so you will be boiling it for a little longer, while pork and chicken meat is relatively quicker. Now depending if you want the OG dried adobo then you would want to reduce the water quite a bit but make sure the meat is soft first and there is still a 2 cups worth of water. But otherwise boil the meat till its soft and make sure the water does not exceed the hight of the meat by 3 inch.
4. With the meat is soft add the diced potatoes and black whole pepper
5. If the potatoes is about to be cooked add soy sauce and stir it for one last time and pray to your patrons to not make mistake coz you'll add the vinegar next
6.wait for 2-5 minutes after adding soy sauce before you add vinegar. Now you might have noticed that soy sauce and vinegar has no measurements it is very hard to balance the taste so you will keep adding soy sauce or vinegar but for convenience measure it by ladle if you add two ladle of soy sauce add at most one ladle of vinegar but make sure to wait atleast 1 minute with each addition and taste it before doing another rounds.
7. After few minutes it should be ready to serve but if you fked up step 6 then resolve it with sugar and say filipino is a sweet tooth anyway that should be able to save your poor adobo.
I feel so angry when people marinated their adobo and call it traditional. Like do you even know why adobo became a thing? It is to preserve the meat thats why dried adobo is the OG adobo coz it is the one that hardest to spoil. If your adobo can still be safely be consumed a month in your fridge then call that traditional if it can last a week without putting it in the fridge in philippines climate then its traditional alright. Man whenever they say their marinated adobo traditional I feel like I have been living in a lie.
Oooh thanks for sharing!
Recently, Chef Matty Matheson did an Adobo vid and it’s Filipino approved it seems. Any chance you gonna review that before Uncle Roger? Which leads me to ask would you collab with Chef Leah Cohen for any Filipino food review?
Also congrats on 100k subs!!! 🤘🤘🤘
Thanks you!
And I’m down to collab w anyone!
The Chicken Adobo by Joshua Weismann also looked reaaaaaallly good.
Congratulations on hitting 100k
U deserve it Brian
I know there's so many different approaches to adobo. As a Filipino, I've never put sugar in my adobo. I found that Filipinos in the US put 2x or 3x more soy sauce than vinegar. And many of the people I know in the Philippines have it reversed. Like 3:1 vinegar to soy sauce. I prefer a tarter adobo so I like more vinegar than soy sauce.
We appreciate your insights, Chef Brian. Adobo is fairly easy to cook. If only they followed the recipe then things would've been different.
In the Philippines there are different versions of adobo but the basic ingredients are: soy sauce (not low sodium), vinegar, bay leaf, pepper corn, onion/shallot, garlic and your choice of protein (pork or chicken or both, others even add hard boiled egg).
Filipinos in general usually don't like spicy food but it varies from region to region. Bicol for example is known for eating really spicy food like they add a lot siling labuyo to almost all of their dishes. Also, some people use spiced vinegar (sinamak or pinakurat) instead of plain vinegar to make the dish spicy and also to enhance the aroma.
If vinegar is not available, a very good substitute is calamansi/Philippine Lime.
For those who like their adobo sweet, they usually add pineapple juice, brown sugar, coke or sprite.
Le Creuset is worth it (same with Staub cast iron) but damn they cost a lot! I only watched The Kitchen for Geoffrey and Jeff and they both got made fun of by the girls. Show was rather silly. I would never expect a 10 min meal to be an imitation of something from a realistic Filipino place. But Uncle Roger knocks him down good.
Also for adobo, it depends on personal preference. Some like a more watery sauce while some like it thick. My mom loves her sauce a little more liquidy because she loves when the jasmine rice soaks up the liquid
Dude Andy is one of the best western TH-cam chefs
Bistek - has lots of onions
Paksiw - has sugar
Adobo - mostly garlicky, vinegary soy
Seems like he mixed all three elements
Chef Brian when will we get your reaction to the Beat Bobby Flay show? Please have Frenchie with you.
many variations but only with the meats. Basic ingredients are soy sauce, white vinegar, garlic, oil, peppercorns, laurel leaves, salt and pepper. Some like it sweet and add brown sugar. What makes it yummy is when you allow the vinegar and soy sauce to simmer and cook until the raw vinegar becomes mellow , the liquid thickens and the natural oils/fats of the meats (pork, chicken, beef) breaks down and mix with the sauce.
"it was always served to me with lemon"
he wanted to put his own twist on it, but he didn't want to take any of the blame if it turned out bad.
I have a quantity of Le Creuset cookware. Definitely not cheap. I managed to get good deals on them. My most bestest deal was getting a ~15 quart "goose pot" (retail is about $800) for about $90.
adobo being featured in this video and uncle roger's video makes me happy and proud as a Filipino this dish was a staple to me growing up. love the vid chef brian
The ingredients vs what it should be:
Pepper = peppercorn
Habanero = bird's eye chili
Lemon = calamansi
No parsley. No onions (or even if there is, just a little amount and we use red onions instead)
There's a lot of adobo variations. Some are dry, others soupy, some spicy, some oily, some tangy, or combinations of these. And yeah, others also use Coke or Sprite. I even once tasted an adobo that used liquor. Also, you can use add-on ingredients like potatoes and/or boiled eggs. The main meat can be chicken, pork, sometimes both. There are also fish adobo, squid adobo, stringbeans adobo, but those are entirely different dishes of their own.
some regions in the Philippines use pineapple in their adobo, mostly for pork. Helps tenderize the meat and it gives it the sweetness. I've also seen hardboiled quail eggs as an addition.
That Andy knows how to cook. He even made his own peanut butter & used Mama Sita seasoning in his karekare. His adobo was 😙🤌
Le creuset pots are not expensive if you factor in that, unlike a lot of cheaper pots, you will never have to replace them. They will outlive you. And it’s something you’ll use almost every day, so is a good investment.
Def a great investment!
What he should’ve done is at the end leave the lid off and turn it on high to reduce the sauce for probably another 10 minutes or so and that will thicken the sauce as well as give the food more color and flavor
Congrats 🍾🎈 on 100k chef👨🍳
protein,cooking oil, garlic,onion, black pepper,ginger,soy sauce,vinegar,seasoning, thats the original recipe of filipino adobo. (chilli,bay leaf and msg, a bit of sugar is optional) you can also add potatoes,
Adobo isn't spicy unless it's Bicolano Adobo (and others that I don't know the name) since Bicolanos love their spice. And we mostly use Filipino Bird's Eye Chili or locally known as Siling Labuyo.
As someone who cooks for someone with high blood pressure, I have to choose between using msg or low sodium soy sauce. I choose the low sodium soy sauce every time. I have regular that I can add to my personal serving. That being said I also go lighter with the soy sauce than is normal. I am going to make a few cooking videos for people who have high blood pressure very soon. I would love for you to review them. Could be fun. I am fully white and live in Oklahoma. Just an idea…
I recently watched a filipino cooking channel that pointed out that the markets usually only have one kind of each vegetable and fruits. Like one type of pumpkin, one type of potato etc.
well when it comes to filipino cuisine, there's some regions that uses bird's eye chili (Bicol, Pampanga, Cordilleras)
I’ve just started making pork belly adobo recently and I follow actual Fillipino people on here to learn... it’s freaking delicious! I’m Transylvanian British and in the UK there’s no pork belly dishes but back in my old country it is used often.
I had a go at making adobo for the first time a few weeks ago based purely on online recipes, and while I certainly won't claim it was perfect it was apparently closer to the real thing that this was. The only thing I did that was criticised here was use too much onion, but the rest? Whole peppercorns, loads and loads of garlic (I used a full large bulb), much thicker sauce, and no chilli, parsley, or lemon.
My favorite adobo is the simplest one.. chopped pork belly, garlic, oil , water and strong vinegar. Fry the pork and garlic in oil then add vinegar then water. Eat with rice and add fish sauce.
There are spicy versions. We used to eat Adobo Diablo at Mang Ed's behind UST about a decade ago. I think he used the chili oil for shomai. That version was spicy. And we got free big bowls of the sauce to be poured over the rice! 😁
Usually spicy food here is found in Bicol Region with a dish like Bicol Express among many others.
wooohooo 100k Chef, great stuff bro!!!! Happy to be 1 out of 100,000!
I've only ever watched a few minutes of "The Kitchen" before dying of boredom, but Geoffrey never seems happy or comfortable on it. He either ignores everyone else, or just doesn't talk.
we put vinegar to balance the sodium so yeah we rarely use low sodium. We also don't have habanero, what we have a lot are birds eye chili, small but kick quite hard.
I'm a Filipino, and I eat adobo and rice with tomato salad😅 that is a very good combination, especially if the adobo doesn't have much sauce. The tomato salad makes it juicy🤤😋
Adobo is one of the trickiest dish. May sound simple since you actually just need 6 ingridients; protein (pork/chicken or both), soysauce, vinegar, peppercorns, laurel leaves and garlic. Just like instant ramen, throw everything in a pot, add water untill everthing is covered, set fire on medium or medium-low heat then wait. The tricky part is balancing saltiness, acidity, (and sweetness if you added sugar). You really cannot just taste it while it cooks. You just know you f'ed up or not once it is done cooking.
Actually Iranians do use parsley. We use a mixture of parsley and onion as a side dish for kebabs or sandwiches along with pickled cabbages and other stuff. Parsley and onion is even a flavor for chips which is my favorite!
But I would say that generally, "garnish" is a rather uncommon practice. (Garnish as something that is added ONLY for color.)
100K subscribers WE DID IT CHEF!!!!!!!
Can't wait for the reaction.
"They don't want to be eating grass!" meanwhile lemongrass exists and is used in many Vietnamese dishes :D
Filipino adobo is just simple dish,that is why it is a hit in the philippines and it is not costly when it comes to ingredients,
first thing you need to know is that you don't need to mix the condements in the raw meet (marinate) filipino do that for bbq but not in adobo,you cook them together😁 saute garlic onions,wait until it is brown,add the raw meat add bayleaf cook it unttil its almost fried, add soysauce and vinegar half cup of water, add pepper,add a minimal amount of sugar,salt or ajinamoto for extra flavor, you can add chili for spice,if you want a souply adobo you can add additional water but if you want it with thick sauce you can add a minimal amount of cornstarch
let it simmer,and your done.
The only vegetables that goes with adobo is potato
you can put siling haba or green chilli in your adobo if you want it slightly spicy, but you can do without it, it comes down to preference