Very informative! 👍 I think adobo recipe has evolved depending on the taste and preferences of people. I have also different ways of cooking adobo: 1) Adobo with asuete, chili, brown sugar (sweet, spicy and oily); 2) Adobo with lemon grass, chili, ginger (spicy and dry) 3) Adobo with potatoes/camote (salty and saucy) 4) Adobo using soy sauce and kalamansi instead of vinegar (citrusy). Whatever people call it, it’s still “adobo” for me. 😂
Waaah sakto mag aadobo ako! When you don’t have time to cook for every meal because your baby is very very active ADOBO is the key! 😆 Yung good for 1 week na 😂
I've shared adobo recipe to my husband, and he's a chef. He loves it! We did a 24-anape dinner for his dutch clients and adobo was one of the thing he served. They too enjoyed it! 💕
The hardest things about making adobo: 1) Consistency. My adobo almost always changes every time I make it. 2) Getting it as good as your parents. I'm pretty sure this is nearly impossible.
When i was in my 20's i can cook adobo consistently. And my adobo was as good as my father's. (If not better😁). But when my father had cancer the way i cook changed. Because he is not allowed to eat the way he did before, thats why we cook what is only allowed for him to eat.Now i cannot cook my adobo consistently and it is not as good as it was.It started when my father died. My cooking today is really different than it was. My father was the one who taught me to cook homestyle cooking.
For years I've been searching for the best adobo recipe. Your dry and coconut milk adobo recipes are now bi-weekly staples in our household. Thank you Erwan!
Working as a call center agent and some callers will ask where I am from, when they hear 'the Philippines' , they will always ask how to cook Adobo 😅 Hope I can send them a link to this vid 🤣
I only just started to make adobo the other week. My mates missus is filipino and her aunty cooked up a big pot when I was over, first time having fillo food, loved it. def gonna try your recipe out man, cheers
i always refry my adobo, it definitely enhances the flavor of the adobo. another favorite of mine is adobo sa gata, love it! lalo na kapag lutong bicolano
Thank you for conveying fairness and open-mindedness in your narration, Erwan! I am so glad that you acknowledged that every person's adobo has variations--and that the primordial version was likely very simple and not complex as its has evolved over the centuries.
Mm I’m going to try the adobo flakes!! My family is constantly tweaking our adobo recipes as our taste bud preferences change! It’s so nice to see other ways of making things so I can sample other ways I haven’t thought of too! Thanks for the great video!
I make mine with all of the “bad” things. Love caramelizing onion, love potato, love a little minced ginger, I top it with cilantro… But adobo is so customizable, and that’s one reason it’s so great. Love the tip about refrying the meat. Gonna try it! ✨
Bravo Sir Erwan for passionately articulating in this video that there is no right or wrong way of cooking traditional ADOBO. And as he simply says it, "Who cares! If you enjoy eating it. If you make it a certain way because your grandma and her grandma taught her how to make the dish--then you do you!" Respect and be open-minded to various ways of preparing a traditional ADOBO!
Man I’m glad you showcased this!! When I added coconut milk to my adobo, people thought I was crazy.! P.s practise yoga and mindful meditation every morning, takes down the stress levels brother., I feel ya, this year has been stressful!
Adobo is one of the most forgiving of all recipes - that's why there are so many variations. My mom would toss one or two chicken livers while liquid simmers, when very soft mash and stir to thicken the sauce. Excellent. Instead of refrying and dealing with the "talsik" (spatter), Mark Bittman suggests using the broiler for a short spell (genius) to get a bit of caramelization serve with reduced sauce. Magic.
The best adobo that I have ever tried is my father's pork adobo. Instead of using vinegar he uses dried kalamyas that also added the earthy feeling to adobo 💙
My adobo is filled with siling labuyo. That spicy umph! just gives it a different taste, esp for a common filipino dish. But I'll definitely try one of yours!
Mmm. Adobo. I love making my adobo with anise, cloves, & cinnamon sticks besides the bay leaf & ginger as aromatics. If I have it, I sub sugar with Mirin. The first way is how my old man taught me, the Mirin is my technique that he really liked and added to his recipe. I like it when family recipes evolve like that.
Yum!!!! Thank you for sharing!!!! I’d like to share adobo recipe that I grew up with my grandma 👵🏼 “Adobo sa dilaw “ no soy sauce just tumeric , vinegar , onions & garlic !!!!! Namaste 🙏🏻
I am enjoying trying to reproduce the Filipino dishes my Gramma introduced to me- they take me back to my childhood laughing with her by her side as she made these yummy new dishes for me. I’m also enjoying the variety you show, Erwan and I’m learning much about my Filipina heritage and food culture ! It’s all good !🤙🏻ps cooked along with you and making 2 versions! house smells amazing!
Thank you for emphasizing that adobo comes in different forms and there really is no one perfect or correct way of making it because every version is delicious! Craving for adobo now.
All your Adobo versions are delicious. For me, the best one is Pork and Chicken Adobo with Liver cooked in the traditional way (no soy sauce) and yes, with a little MSG.
Imagining the aroma at the same time salivating! Pacham din style ko sa pagluluto ng adobo. 😅 thank you sir for sharing, i thought may sakto talagang way how to cook adobo.
I make my adobo with ground black pepper, never whole. I barely know anyone that eats adobo with whole pepper corns too, most of the time I see my family and friends take their time to separate them from their plate lol. Never knew about adobo flakes and coconut milk, that I will definitely have to try. Thanks so much!
Yes Erwan there are vegetable adobos, adobong sitaw, adobong kangkong and more. Maybe you can give those a try as well and help spread awareness of those inherently basic old Filipino dishes that seem overlooked among other traditional Pinoy home food.
On point disclaimer bro. "You do you." After all, we don't have the same preferences when it comes to almost everything. It's true that there's always an ACCEPTABLE way to cook something. But you can, of course, deviate from that a lil bit. And that's fine. Your money, your tummy. P.S. coconut milk adobo....................... Kreygasm
The classic way..that's how my asawa cook his adobo..but using pork.. And my kapampangan tatay loves it! No limit for cooking..you can cook your fav dishes in your way!😎
The kind of food that is present in outing or any occasion, especially for a long travel. I remember way back when we visit our province via land travel this is a must food dahil di sya mabilis mapanis.
Yung nasasawa nako sa adobo ni mama, parang gusto ko itry yung refried mo kasi parang yun ata technique nung nagluto ng masarap at oily chicken adobo na di ko alam panu niya ginagawang crispy at oily yung adobo pero super flavorful! Tysm for the idea nagutom kakanood promise
I also use garlic only too hehe. Sobrang bango at sarap tapos gagawa ako NG toast garlic then ilalagay ko pagkaluto hehe on top. Sarap Yung adobo flakes pwede mong gawing Burger hehe. Fresh tomatoes and lettuce it's yummy and healthy ♥️♥️
We have almost the same way of cooking pork adobo except for I dont fry the pork at the beginning. I fry it once. And i like it medyo oily and with pinirito parang it adds more flavor! ❤️❤️❤️
The best adobo is the adobo you like to eat. And the best way to eat it is how you like it. Taste is subjective after all. Great video and great recipes!
Filipino Adobo is Phenomenal! Kahit anong procedure pa yang version mo, basta masarap masarap tlaga!👆🥰🤩 Thanks Erwan. I love the Pork adobo of your version.
My family always made our adobo on the saucy/soupy side because when we used to go to my grandpa's to eat, the kids and grandkids love the juice poured over their rice.
WOW. I just tried your basic recipe and all I can say is WOW. Already I have variations going on in my head ! I'm enjoying your channel. I found it a couple months ago. The Adobo Chicken has been the first thing of yours I've made... but there are others I just haven't had time to tackle. Awesome Channel... Keep it up !!
I’ll this tomorrow! You have been cooking such delicious foods and I just can’t help but it really makes my mouth to water! Keep safe always Kuya Erwan and Ate Anne! God bless! Continue cooking forever! ❤️
Erwan you’re soooo cute and adorable the way you eat with your hands, how you put the rice cooker in front of you, and just no arte! Very low-key down to earth and cowboy! ♥️🥰
I always cook my adobo the way you do, "gisa" it first to render the fat before putting in the vinegar and soy sauce.. then I let it crisp a little, so my kids call it crispy adobo! always a sure hit! 😊
Thanks so much for this!! I was thinking of making adobo, as well but then I thought I might have a flare up of my heartburn. So thanks too for the added bonus on the recommendation. 👍👍
ADOBO is best cooked when you add a little bit of sugar, black pepper, bayleaf, soysauce, A bit of sourness thru venigar, 1 cup of boiled water and you tenderly cooked the meat so perfectly done, then I assure you'll be asking for A more rice coz it's actually, so yummy.. this is my own version, chef Erwan.. But wow, you got 4 ways of method to cook it.. so nice!!
The garlic and onion is also included in cooking ADOBO to make it smell so real aroma, I prefer more about 4 pieces of garlic squeeze but it can be optional, It will always rely on your way of cooking, by your own version of ADOBO..
Hello sir im ofw here in dubai....im cooking foods for my employer..at ginagaya k ung mga luto m...kya mdli n mg prepare dhil punta lng ako s chanel m..thank u for sharing your yummy and healthy recipes..God bless u and ur family ...
I make my adobo with tomatoes (w/O the seeds). I just love it when all those garlic, onion, and tomatoes caramelised at the end. It goes well together with the adobo sauce.
After watching this vid I just miss my "inay" that cooks also a great adobo sa gata and classic pork adobo.. For me Adobo smells like home 😋🤤 Thank you for sharing this vid 😍
@erwan, we were just talking abt cooking adobo earlier today , because an indian colleague of mine wanted to know abt our cuisine. Will definitely try one of these versions. Thank you! We’re here in melb as well.
I cook it twice too, Erwan except I don't fry it first. I cook it directly in vinegar and soy sauce, then fry it after its all cooked. Love your vids! :)
Yes to 'you do you' and another yes to adobo for dinner!
I eat adobo in breakfast, lunch and dinner lol
Very informative! 👍 I think adobo recipe has evolved depending on the taste and preferences of people. I have also different ways of cooking adobo: 1) Adobo with asuete, chili, brown sugar (sweet, spicy and oily); 2) Adobo with lemon grass, chili, ginger (spicy and dry) 3) Adobo with potatoes/camote (salty and saucy) 4) Adobo using soy sauce and kalamansi instead of vinegar (citrusy). Whatever people call it, it’s still “adobo” for me. 😂
Waaah sakto mag aadobo ako! When you don’t have time to cook for every meal because your baby is very very active ADOBO is the key! 😆 Yung good for 1 week na 😂
haha!
Second this. My kids half mexican kids love adobo rice.
I've shared adobo recipe to my husband, and he's a chef. He loves it! We did a 24-anape dinner for his dutch clients and adobo was one of the thing he served. They too enjoyed it! 💕
The hardest things about making adobo:
1) Consistency. My adobo almost always changes every time I make it.
2) Getting it as good as your parents. I'm pretty sure this is nearly impossible.
When i was in my 20's i can cook adobo consistently. And my adobo was as good as my father's. (If not better😁). But when my father had cancer the way i cook changed. Because he is not allowed to eat the way he did before, thats why we cook what is only allowed for him to eat.Now i cannot cook my adobo consistently and it is not as good as it was.It started when my father died. My cooking today is really different than it was. My father was the one who taught me to cook homestyle cooking.
Suka and Salt for adobo is called adobong puti, Or Chicken and Pork PAKSIW! WAAAAAAAAHHHH!
while you can never get it as good as your mom/dad/tito/lolo/lola --- there's just comfort in adobo.
I feel u bro..hahha. there are times its ok, other times too salty and sometimes too sour.hahaha.
Not to brag, but my mother now prefers my adobo than her adobo 💪
Ps. my mother is a good home cook 😃
For years I've been searching for the best adobo recipe. Your dry and coconut milk adobo recipes are now bi-weekly staples in our household. Thank you Erwan!
Working as a call center agent and some callers will ask where I am from, when they hear 'the Philippines' , they will always ask how to cook Adobo 😅 Hope I can send them a link to this vid 🤣
Loslos mo, we dont care
I only just started to make adobo the other week. My mates missus is filipino and her aunty cooked up a big pot when I was over, first time having fillo food, loved it. def gonna try your recipe out man, cheers
Wow, i didn't know we can cook adobo in 4 ways. Thanks so much for sharing this. ❤
and more!
i always refry my adobo, it definitely enhances the flavor of the adobo. another favorite of mine is adobo sa gata, love it! lalo na kapag lutong bicolano
Thank you for conveying fairness and open-mindedness in your narration, Erwan! I am so glad that you acknowledged that every person's adobo has variations--and that the primordial version was likely very simple and not complex as its has evolved over the centuries.
Mm I’m going to try the adobo flakes!! My family is constantly tweaking our adobo recipes as our taste bud preferences change! It’s so nice to see other ways of making things so I can sample other ways I haven’t thought of too! Thanks for the great video!
I make mine with all of the “bad” things. Love caramelizing onion, love potato, love a little minced ginger, I top it with cilantro… But adobo is so customizable, and that’s one reason it’s so great. Love the tip about refrying the meat. Gonna try it! ✨
My norwegian husband loves Filipino food especially Adobo, now i have different style of Adobo to cook for him...😋💕💕
never tried cooking my whole life, but when i tried this at home my wife loved it
thanks for the video Erwan Keep it up
I came here for the adobo flakes, but the Gaviscon thing solved my problems.
Even in a small province, Adobo can change from household to household...so many ways to Adobo 💯🤙🏽🇵🇭
Bravo Sir Erwan for passionately articulating in this video that there is no right or wrong way of cooking traditional ADOBO. And as he simply says it, "Who cares! If you enjoy eating it. If you make it a certain way because your grandma and her grandma taught her how to make the dish--then you do you!" Respect and be open-minded to various ways of preparing a traditional ADOBO!
OMG. My FAVORITE ALL-TIME DISH. All I need is a bowl of the first batch and some garlic fried rice. Happy Girl na ako. ❤😁
Adobo is my favorite and I also have gerd. I laughed so hard when I saw the gaviscon ad.
Felt like this vid was made for me 😂 😂 😂
Adobo is a versatile dish it can be done in multiple ways.. Currently have 7 styles of adobo
Man I’m glad you showcased this!!
When I added coconut milk to my adobo, people thought I was crazy.!
P.s practise yoga and mindful meditation every morning, takes down the stress levels brother., I feel ya, this year has been stressful!
Adobo is one of the most forgiving of all recipes - that's why there are so many variations.
My mom would toss one or two chicken livers while liquid simmers, when very soft mash and stir to thicken the sauce. Excellent.
Instead of refrying and dealing with the "talsik" (spatter), Mark Bittman suggests using the broiler for a short spell (genius) to get a bit of caramelization serve with reduced sauce. Magic.
The best adobo that I have ever tried is my father's pork adobo. Instead of using vinegar he uses dried kalamyas that also added the earthy feeling to adobo 💙
I'm imagining the adobo flakes with diced potatoes. Sort of a corn beef hash, adobo hash if you will. Gonna try.
We have the same likeness on adobo!! A bit of oil and sauce! Fried and colorful outside! So yummy! Sarap magkamay tuloy❤️
My adobo is filled with siling labuyo. That spicy umph! just gives it a different taste, esp for a common filipino dish. But I'll definitely try one of yours!
Drooling for 14 minutes. Reheated Adobo and fried rice. Heaven 🤗
Love my adobo!!!!!! As a fil-American. I love my vinegar, garlic and coconuts. Love your added twists on this traditional and delicious dish!
Mmm. Adobo. I love making my adobo with anise, cloves, & cinnamon sticks besides the bay leaf & ginger as aromatics. If I have it, I sub sugar with Mirin. The first way is how my old man taught me, the Mirin is my technique that he really liked and added to his recipe.
I like it when family recipes evolve like that.
Yum!!!! Thank you for sharing!!!! I’d like to share adobo recipe that I grew up with my grandma 👵🏼 “Adobo sa dilaw “ no soy sauce just tumeric , vinegar , onions & garlic !!!!! Namaste 🙏🏻
Wow!! Thank you for another and new ways of cooking adobo... it makes adobo more special and tastier than the usual...
agree
So lowkey and natural of you. Thanks for the vids. God bless!
thank God finally!, Adobo is the hardest dish for me... my adobo always end up either too salty or too sour .. thanks for sharing
It's funny I could not get my Adobo right but now, those days are over. Thanks to you!
I am enjoying trying to reproduce the Filipino dishes my Gramma introduced to me- they take me back to my childhood laughing with her by her side as she made these yummy new dishes for me. I’m also enjoying the variety you show, Erwan and I’m learning much about my Filipina heritage and food culture ! It’s all good !🤙🏻ps cooked along with you and making 2 versions! house smells amazing!
Thank you for emphasizing that adobo comes in different forms and there really is no one perfect or correct way of making it because every version is delicious! Craving for adobo now.
I lost it when Erwan started to eat using his hands. Gotta make adobo, I'm craviiiiing for one.
All your Adobo versions are delicious. For me, the best one is Pork and Chicken Adobo with Liver cooked in the traditional way (no soy sauce) and yes, with a little MSG.
Imagining the aroma at the same time salivating! Pacham din style ko sa pagluluto ng adobo. 😅 thank you sir for sharing, i thought may sakto talagang way how to cook adobo.
Yung version mo on how to cook adobo .. Is heaven .. Sobrang nakaka gutom jusko
Adobo Filipino' dish. We have a LOT of versions of Adobo I have mine in my too. Thank you Erwan for sharing your recipe too. Keep safe
I make my adobo with ground black pepper, never whole. I barely know anyone that eats adobo with whole pepper corns too, most of the time I see my family and friends take their time to separate them from their plate lol. Never knew about adobo flakes and coconut milk, that I will definitely have to try. Thanks so much!
I love cooking Adobo so much. Thanks to this video, i discovered that unconventional cooking is what I am just doing. Thanks Erwan.
Yes Erwan there are vegetable adobos, adobong sitaw, adobong kangkong and more. Maybe you can give those a try as well and help spread awareness of those inherently basic old Filipino dishes that seem overlooked among other traditional Pinoy home food.
Best part he eats with his hands gotta love it!!!! 😍
On point disclaimer bro. "You do you." After all, we don't have the same preferences when it comes to almost everything. It's true that there's always an ACCEPTABLE way to cook something. But you can, of course, deviate from that a lil bit. And that's fine. Your money, your tummy.
P.S. coconut milk adobo....................... Kreygasm
Nim
Umnin
Nminm
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Nmm
Thank u so much because of this Adobo I make my Adobo so much better. Thank u so much for your cooking show
The classic way..that's how my asawa cook his adobo..but using pork.. And my kapampangan tatay loves it! No limit for cooking..you can cook your fav dishes in your way!😎
I never put laurel leaves when Im cooking adobo. Much yummier. Perfect eating with kaning lamig while nakakamay and mamantika. Yuuuuuuumm
The kind of food that is present in outing or any occasion, especially for a long travel. I remember way back when we visit our province via land travel this is a must food dahil di sya mabilis mapanis.
Yung nasasawa nako sa adobo ni mama, parang gusto ko itry yung refried mo kasi parang yun ata technique nung nagluto ng masarap at oily chicken adobo na di ko alam panu niya ginagawang crispy at oily yung adobo pero super flavorful! Tysm for the idea nagutom kakanood promise
Erwannnn thanks for the YOU DO YOU! Nakaka fuel na mag luto pa rin kahit daming critics.
grabe Ang Sarap lahat lalo na ung huli parang masarap na may kasama atsara or Homemade Kimchi...
I love adobo with gata - but what I would do differently is to cook it with sili and not just top it. Love this episode!! ❤❤
I also use garlic only too hehe. Sobrang bango at sarap tapos gagawa ako NG toast garlic then ilalagay ko pagkaluto hehe on top. Sarap
Yung adobo flakes pwede mong gawing Burger hehe. Fresh tomatoes and lettuce it's yummy and healthy ♥️♥️
Must try the adobo with gata on my restday. So excited 🤤
i'm literally drooling RN! gonna try the coconut milk adobo!! thankyou for the recipe!!
We have almost the same way of cooking pork adobo except for I dont fry the pork at the beginning. I fry it once. And i like it medyo oily and with pinirito parang it adds more flavor! ❤️❤️❤️
Ilove adobo thankyou for sharing different ways of cooking adobo
The best adobo is the adobo you like to eat. And the best way to eat it is how you like it.
Taste is subjective after all. Great video and great recipes!
Yes, it’s the perfect way of making adobo more tasty.
Filipino Adobo is Phenomenal! Kahit anong procedure pa yang version mo, basta masarap masarap tlaga!👆🥰🤩
Thanks Erwan. I love the Pork adobo of your version.
My family always made our adobo on the saucy/soupy side because when we used to go to my grandpa's to eat, the kids and grandkids love the juice poured over their rice.
My So and son loves adobo.refrying the meat really makes a difference in flavor
That's right. I have to ways paano magluto ng adobo. Subukan ko rin to. 👌
I’ve been watching so many adobo videos lately so I can cook like my mum. This video is perfect 👌! Thanks!
WOW. I just tried your basic recipe and all I can say is WOW. Already I have variations going on in my head ! I'm enjoying your channel. I found it a couple months ago. The Adobo Chicken has been the first thing of yours I've made... but there are others I just haven't had time to tackle. Awesome Channel... Keep it up !!
Adobo flakes is life! Magluluto ako nyan ngayun na! Thanks for the recipe Erwan!
Hi! Here in Mindanao one of our favourite adobos is chicken adobo with Atsuetes powder. Try it! it's super duper savory!😋👌
Adobo transformation !! I like the flakes and the one with coconut milk , thank for sharing .. I’ll content my version of adobo
Have to try the flakes. Never seen adobo done that way. Interesting!
We love to add achuete in our adobo. Gives a radiant red color and the unique flavor of the achuete just transforms the dish 😊
straight up facts man. honestly likely different recipes tho. ayos ung seared n adobo tas pinatuyo sa sabaw *chef's kiss*.
I’ll this tomorrow! You have been cooking such delicious foods and I just can’t help but it really makes my mouth to water! Keep safe always Kuya Erwan and Ate Anne! God bless! Continue cooking forever! ❤️
Adobo is my one favorite ulam. Diko alam more ways sa pag luto ng adobo salamat sa pag share
I love it..so simple yet so good.. thanks Sir Erwan.. im gonna level up my adobo .
We always make the basic adobo, but my fave is when the meat is fried afterwards. Yum!
Airfrying adobo flakes works too and faster! Yumm!!!!
Ohh wow love all kind of adobo's but that flakes one make's me wow🤗 ma try nga... thanks for sharing
Monsieur Erwan
Erwan you’re soooo cute and adorable the way you eat with your hands, how you put the rice cooker in front of you, and just no arte! Very low-key down to earth and cowboy! ♥️🥰
Yep Erwan is that cool and gorgeous
I always cook my adobo the way you do, "gisa" it first to render the fat before putting in the vinegar and soy sauce.. then I let it crisp a little, so my kids call it crispy adobo! always a sure hit! 😊
wow! it looks very appetizing
Thanks so much for this!! I was thinking of making adobo, as well but then I thought I might have a flare up of my heartburn. So thanks too for the added bonus on the recommendation. 👍👍
not a good idea to watch this at midnight!!! craving for adobo is too strong! thank you erwan! adobo + gaviscon! perfect for me ❤️
Definitely going to try some of these at home masarap 😋😊
ADOBO is best cooked when you add a little bit of sugar, black pepper, bayleaf, soysauce, A bit of sourness thru venigar, 1 cup of boiled water and you tenderly cooked the meat so perfectly done, then I assure you'll be asking for A more rice coz it's actually, so yummy.. this is my own version, chef Erwan.. But wow, you got 4 ways of method to cook it.. so nice!!
The garlic and onion is also included in cooking ADOBO to make it smell so real aroma, I prefer more about 4 pieces of garlic squeeze but it can be optional, It will always rely on your way of cooking, by your own version of ADOBO..
This is my fave Filipino dish. I can eat adobo everyday! Hahahahah its good you introduce that coconut thing. I thnk that adds texture and flavor.
Hello sir im ofw here in dubai....im cooking foods for my employer..at ginagaya k ung mga luto m...kya mdli n mg prepare dhil punta lng ako s chanel m..thank u for sharing your yummy and healthy recipes..God bless u and ur family ...
I make my adobo with tomatoes (w/O the seeds). I just love it when all those garlic, onion, and tomatoes caramelised at the end. It goes well together with the adobo sauce.
So delicious my favourite food...adobo..thank u for sharing sir. Keep it up.
After watching this vid I just miss my "inay" that cooks also a great adobo sa gata and classic pork adobo.. For me Adobo smells like home 😋🤤 Thank you for sharing this vid 😍
It so cool 4 ways to cook adobo let me try this thanks Erwan you are angel for sharing your recipes & ideas to us!! 💓
No matter what form the Adobo will always be delicious!
The all time Filipino fav dish!..😋😋😋
Adding Cinammon takes adobo to a whole new level!!!
looks yummy ,i try ko ito lutuin
@erwan, we were just talking abt cooking adobo earlier today , because an indian colleague of mine wanted to know abt our cuisine.
Will definitely try one of these versions. Thank you!
We’re here in melb as well.
Adobo with coconut milk is my new fave 🙂 would be interested in a best way to roast chicken video - in buttermilk, gochujang, stuffed?
I was able to recreate adobo with gata right after watching your vlog!!! ❤️❤️❤️
I cook it twice too, Erwan except I don't fry it first. I cook it directly in vinegar and soy sauce, then fry it after its all cooked. Love your vids! :)