Yeah, we don't usually see dried mushrooms and those toppings, but that's what's fun with Adobo. Cook the base dish and make it your own version afterwards.
There's this cookbook by a Filipino author featuring some 200(!) variations to cooking adobo. The basics are the same-blending sourness, umami, aromatics-but you can actually experiment with different kinds of vinegar and soy sauce (apple cider, fermented soy, etc.) and approximate adobo. Some recipes don't have soy in them at all lol. That's the beauty of this dish, it's quite flexible.
Fun fact: You could have given the title of the cookbook and the name of the author. As it is, you're just showing off knowledge that you don't actually have.
Hmm, I watched that video the other day as well. I guess I'm seeing this video for the same reason. I don't mind, I love chicken and pork adobo and love to see the many takes on it. (fish adobo isn't my thing unfortunately).
bout time, more Filipino food please. For the longest while growing up I thought chicken adobo was a mexican meal. My aunt would always make it cause she know I love it so much. Then I found out that my aunt was Filipino, lol so it made sense. Adobo is probably one of my favorite food of all time.
@@havenless3551 It is not. The name is Spanish, but the dish is Filipino with Chinese influence, specifically the use of soy sauce. Precolononial recipes omit the use of soy sauce and the dish is called "white adobo" or "adobo matanda". Filipino natives had been making it long before the Spanish came.
@@elifuentes7070yeah but the term still refers to something other than just the fillipino adobo dish. The food is much older than the name, the original name has unfortunately been lost to the annuls of history.
@@fusionxtras You are arguing out of context. Here, the term is applied specifically to Filipino adobo. The word adobo can mean something else, but that is not the point of this conversation.
I happen to be cooking adobo tonight. I cook adobo with my mom’s recipe, which is pretty much the same as his with the exception that I go 50-50 with the vinegar and soy sauce, no sugar and no eggs. I may need to try the eggs and also adding the corn starch.
@@kelvintrollol Dont really need it for Adobo since soy sauce is already added. Edit: He did say on video it is not traditional. I think he adds it to make it taste richer. Some people I know add chicken cubes for the same effect.
My brother likes to marinate the meat for his adobo before cooking. I like adding molasses, fresh thyme, and using at least two different kinds of vinegar for mine. There's so many ways you can go about it.
If you want that thickness without using slurry, you can braise the meats for a little bit longer. Also, you can try reverse searing your meats after braising for added texture.b
Hey Chef I love food, so thank you very much! As someone trying to consider what’s truly missing in my life I meditated upon cheeseburgers and pizza, being the soul of most things, and upon the subject arises this idea that within every great kitchen - at some point - a gauntlet will be thrown down, and at such a time one must rise to the occasion to perform what will be the EVENT FOR THE AGES… This is just a tribute! Challenge: 1. Cheeseburger Ramen 2. Pizza Ramen My Recipe: *CB Ramen Step1 - Make a cheeseburger, add noodles *Pizza Ramen Step 1 - Make a pizza, add noodles May your culinary skills thrive
As someone who knows nothing about adobo, but wanted to try it, it would be helpful if there was an ingredient list along with measurements of everything that is added, with links to ingredients that are not readily available in the local market. It would have been helpful to know what kind of pan/pot could be used as not everyone will have your special pot.
Agree, I’m Filipino but I never learned to cook. Also, any pot will do. It will taste better with the clay pot but it is seldom used nowadays. And I’ve tried and failed to cook adobo so yeah, measurements will be nice
I get that every family have different versions. Egg in it as “traditional” is one thing, but my Lola will be rolling in her grave as he stirred before it boiled 😂. “Hi nako, don’t touch the BINEGARR!!”
@@mercedesphillips98 Once you put the vinegar in the pot, you do not stir it until the point when it rapid boils and the vinegar has cooked. Something about the flavors won’t mesh and vinegar will be raw. 😂
Traditional adobo DOESN'T have boiled eggs in it. You add eggs as an extender so many people can eat in case all the meat gets eaten first but it's not traditional
As a non Filipino, i still think this is not the proper way to cook adobo. To me, the proper way to cook adobo is marinating the meat over night, brown the marinated meat with the garlic, pour in the reserved marinade and cook it until the sauce is syrupy. Also, the sugar is optional. I have made adobo once using chicken. Hindi ako kumakain ng karne baboy. I love Filipino food. Thank you so much for posting this video. Maraming salamat. Mabuhay ang Pilipinas. 🇵🇭
lods ginisa mo sana sa bawang after i stew un meat...... ganun mag luto un tatay ko hehe ako tag gisa kc hindi sila mahilig sa matamis na adobo kaya nag llaagay ako ng asukal after ko ilagay un sabaw nun adobo na pinag kuluan
I like to add chicken feet(two or so per lb of meat) and then you don’t need to thicken with starch or boil the sauce at the end. And the feet are insanely delicious! Everyone’s adobo is different, but I highly recommend!
myself i prefer calrose over jasmine rice 🍚 thats a high vinegar to soy sauce ratio for me 😣 i throw in oyster sauce and it makes an awesome adobo.. much more balanced.. at least for me and my hubby lol
USE YOUR HANDS! Aye, nako! What kind of Filipino are you? My goodness! ha ha ha ha ha... I'm kidding, bruh... FANTASTIC RECIPE! I'm going to try the mushroom seasoning. I was looking at the chicken in my fridge, and I was thinking about what to do with it. Thanks for representing. Request -- I would love to see your kare kare recipe.
yung mga TANGANG COMMENT 🤣🤣🤣🤣, kaya nga sinabi niyang every filipino family has its own version ng ADOBO, ibig sabihin eto yung version niya na minana niya pa sa family niya, pwedeng may dinagdag siya o binago kasi nga version niya rin yun, sinabi niyang TRADITIONAL yung ingredient kasi yun yung nakagisnan niya sa kamaganak niya, TRY nyo umikot ng bawat probinsya ng pinas iba iba ang version ng adobo lahat sila sasabihin din TRADISYUNAL yung kanila🤦♂🤦♂🤦♂🤦♂ kahit nga sa magulang ko nga magkaiba ang version nila yung isa may patatas naman at piniprito/ginigisa yung sa isa pinapatuyuan lang😅 huwag ganun guys sa lasa nagkakatalo ang luto ng ADOBO😋
There's nothing traditional about adobo because there's no actual recipe people follow. Everyone has their own recipe. That being said, "traditional adobo" does not use cornstarch to thicken the sauce. You reduce the liquid until it becomes thick.
Please stop using the word traditional in any of your Filipino dishes because they’re not. Just say it’s your version. How can you say it’s traditional when you add eggs, mushroom seasoning and slurry? 🤦♂️
He has stated that each family has different types of adobo, and said that the mushroom seasoning is not traditional. Personally my family uses egg for our adobo. He also said at the end that it was HIS adobo not the filopino traditional adobo
Soy sauce based adobo is more modern rather than traditional. The three "traditional" ingredients are vinegar, garlic. and "salt". Soy sauce accomplishes the salt portion but it arrived at around the late 1900s in the Philippines, that's why it's more modern rather than traditional. Still delicious though
![[UA] Eternal Fire проти NAVI | EPL Season 20 Malta](http://i.ytimg.com/vi/chvlsDygrZM/mqdefault.jpg)
Yeah, we don't usually see dried mushrooms and those toppings, but that's what's fun with Adobo. Cook the base dish and make it your own version afterwards.
You can say that on every other dish. When he said traditional, I expected traditional.
Adobo is delicious. I had it with quail eggs while abroad. Yum!
There's this cookbook by a Filipino author featuring some 200(!) variations to cooking adobo. The basics are the same-blending sourness, umami, aromatics-but you can actually experiment with different kinds of vinegar and soy sauce (apple cider, fermented soy, etc.) and approximate adobo. Some recipes don't have soy in them at all lol. That's the beauty of this dish, it's quite flexible.
Hi! How is the cookbook called? :)
Fun fact: You could have given the title of the cookbook and the name of the author. As it is, you're just showing off knowledge that you don't actually have.
He said - I'm not biting into whole pepper corns today mom 😂
As a Filipino chef, (British and Filipino), I cook chicken and pork adobo in a different way. Like this guy says, every family has it's own version.
As a Filipino thank you for promoting our food/cuisine hehe
I think you should've reduced the sauce until it thickens for more concentrated flavor instead of using a thickening agent.
I keep seeing adobo after uncle Roger's react on Rachel cooking 😂
Hmm, I watched that video the other day as well. I guess I'm seeing this video for the same reason.
I don't mind, I love chicken and pork adobo and love to see the many takes on it. (fish adobo isn't my thing unfortunately).
@@coxxycabeewell fish adobo isn't common in the Philippines either
@@coxxycabeeThere is no fish adobo but there is squid adobo.
@@Layput Yes there is.
And there is vegetable adobo "adobong kangkong or adobong sitaw"
bout time, more Filipino food please. For the longest while growing up I thought chicken adobo was a mexican meal. My aunt would always make it cause she know I love it so much. Then I found out that my aunt was Filipino, lol so it made sense. Adobo is probably one of my favorite food of all time.
Adobo is Spanish, which is why it's in the Philippines and Mexico and parts of Latin America
😂😂😂😂😂 👍👍👍👍👍✌✌✌✌✌
@@havenless3551 It is not. The name is Spanish, but the dish is Filipino with Chinese influence, specifically the use of soy sauce. Precolononial recipes omit the use of soy sauce and the dish is called "white adobo" or "adobo matanda". Filipino natives had been making it long before the Spanish came.
@@elifuentes7070yeah but the term still refers to something other than just the fillipino adobo dish. The food is much older than the name, the original name has unfortunately been lost to the annuls of history.
@@fusionxtras You are arguing out of context. Here, the term is applied specifically to Filipino adobo. The word adobo can mean something else, but that is not the point of this conversation.
I happen to be cooking adobo tonight. I cook adobo with my mom’s recipe, which is pretty much the same as his with the exception that I go 50-50 with the vinegar and soy sauce, no sugar and no eggs. I may need to try the eggs and also adding the corn starch.
Is Knorr liquid seasoning authentic Filipino?
@@kelvintrollol I forgot that in his recipe. I don't use that either.
@@kelvintrollolNot necessarily, but it is a common seasoning in the Philippines.
@@kelvintrollol Dont really need it for Adobo since soy sauce is already added.
Edit: He did say on video it is not traditional. I think he adds it to make it taste richer. Some people I know add chicken cubes for the same effect.
There are a lot of adobo variations in the Philippines I bet the show can have 30+ ways to prep adobo. I'd like to see that.
true enough, adobo sa sitaw, adobo sa gata, adobong dilaw etc. etc. there's a ton of adobo recipes.
I use Silver Swan soy sauce and Datu Puti Vinegar 😁
Salamat Chef Anton! Hope for more Filipino dishes in the future.
My brother likes to marinate the meat for his adobo before cooking. I like adding molasses, fresh thyme, and using at least two different kinds of vinegar for mine. There's so many ways you can go about it.
mixing pork and chicken's definitely the way to go, but if I had to choose between the two, pork adobo is the better adobo!!!
As a filipino citizen it is my Job and Duty to like this video. 🇵🇭❤️
If you want that thickness without using slurry, you can braise the meats for a little bit longer. Also, you can try reverse searing your meats after braising for added texture.b
correct, just boil them long time until the sauce thicken/ oily,, it's perfect 😋😋😋
palm sugar pucks are wonderful in this
like him, i also do 2:1 for vinegar-soy sauce ratio. hard boiled egg is a must!
My all time favorite adobo is adobong puti..the one cooked only in vinegar and salt
more Filipino cuisine pleasseeeee
spot on and well explained.
Admiro mucho a hombres que saben cocinar y se vee delicioso esa comida. Está bonita la olla.
Pampanga food is manyaman!!
love that unimatic watch you're wearing
Awesome!
I ❤ adobo.. In my country, we put some star anise, cinnamon, dark soy sauce, dry chili and ginger..
adobo discussions are kind of like trying to sing sinatra at videoke bars, there's always blood spilled somewhere
same style of adobo here, except more garlic and we add potatoes instead of eggs---yum
Loving the Filipino representation here.
Hey Chef
I love food, so thank you very much!
As someone trying to consider what’s truly missing in my life I meditated upon cheeseburgers and pizza, being the soul of most things, and upon the subject arises this idea that within every great kitchen - at some point - a gauntlet will be thrown down, and at such a time one must rise to the occasion to perform what will be the EVENT FOR THE AGES… This is just a tribute!
Challenge:
1. Cheeseburger Ramen
2. Pizza Ramen
My Recipe:
*CB Ramen
Step1 - Make a cheeseburger, add noodles
*Pizza Ramen
Step 1 - Make a pizza, add noodles
May your culinary skills thrive
🤩🤩
😋😋😋
Excelente receta
nice unimatic chrono
Amazing
Como deliciosa 😋 receta
THAT LOOKS DELICIOUS AND YOU'RE MAKING ME HUNGRY. . I WILL TRY YOUR RECIPE. .
Waiting for the day Conde Nast actually makes content that features African diaspora dishes
Agreed!
Now we have to find every Filipino within the vicinity and see the different variations lol
Video says: "Filipino Chef Makes Traditional Adobo
Chef said "non-traditional" three times.
As someone who knows nothing about adobo, but wanted to try it, it would be helpful if there was an ingredient list along with measurements of everything that is added, with links to ingredients that are not readily available in the local market. It would have been helpful to know what kind of pan/pot could be used as not everyone will have your special pot.
Agree, I’m Filipino but I never learned to cook. Also, any pot will do. It will taste better with the clay pot but it is seldom used nowadays. And I’ve tried and failed to cook adobo so yeah, measurements will be nice
i use a pencil and paper for pete sakes you can use any pot pan crock pot rice cooker out there.
I get that every family have different versions. Egg in it as “traditional” is one thing, but my Lola will be rolling in her grave as he stirred before it boiled 😂. “Hi nako, don’t touch the BINEGARR!!”
What do you mean stirred before boiling. Why ? Let me know lol
@@mercedesphillips98 Once you put the vinegar in the pot, you do not stir it until the point when it rapid boils and the vinegar has cooked. Something about the flavors won’t mesh and vinegar will be raw. 😂
@@polcaworldtaynew6663 thank you thank you
Muy bien
Que rico como se prepara
Traditional adobo DOESN'T have boiled eggs in it. You add eggs as an extender so many people can eat in case all the meat gets eaten first but it's not traditional
Thank you for an adobo recipe!
The eggs are simmered 11+10 minutes? Whoa.
Next dish: kare kare, make full use of that palayok 😄
I only ever knew about the adobo seasoning before this
I thought you’re not supposed to stir when the vinegar is added. This is to avoid the raw vinegar taste of the finished product.
Cant wait for Uncle Roger to review this 😄
Se ve delicioso
As a non Filipino, i still think this is not the proper way to cook adobo. To me, the proper way to cook adobo is marinating the meat over night, brown the marinated meat with the garlic, pour in the reserved marinade and cook it until the sauce is syrupy. Also, the sugar is optional. I have made adobo once using chicken. Hindi ako kumakain ng karne baboy. I love Filipino food. Thank you so much for posting this video. Maraming salamat. Mabuhay ang Pilipinas. 🇵🇭
But we do not marinate the meat overnight if we will make adobo to be eaten an hour later? Marinating is not a proper way to do it.
In India we never mix meat.. Especially pork and chicken..Rare combo
This is normal in the Philippines. CPA (chicken pork adobo) Whenever I meet accountants, I normally mention this as an ice breaker) 😅
Where can I get the recipe for the proportions?
lods ginisa mo sana sa bawang after i stew un meat...... ganun mag luto un tatay ko hehe ako tag gisa kc hindi sila mahilig sa matamis na adobo kaya nag llaagay ako ng asukal after ko ilagay un sabaw nun adobo na pinag kuluan
much better if you reduced the sauce more to thicken up no need to add slurry and also, umm mushroom powder is a bit fancy
I agree. It wpuld be much flavorful and more authentic.. But then again, if you are in a hurry, adding a slurry would do the trick. 😅
First Adobe Comment
🐖+🐔+🦢=🤤
You beat me by a fraction of a second. ha ha ha ha...
Wait ! How much vinegar and soy sauce you put in?
Mine is 2 soy sauce 1 vinegar
I like to add chicken feet(two or so per lb of meat) and then you don’t need to thicken with starch or boil the sauce at the end. And the feet are insanely delicious! Everyone’s adobo is different, but I highly recommend!
You do not need the mushroom salt and slurry just reduce that too many broth. You almost made it into a pares broth with the slurry
Don't stir the vinegar while it's not cooked
myself i prefer calrose over jasmine rice 🍚 thats a high vinegar to soy sauce ratio for me 😣 i throw in oyster sauce and it makes an awesome adobo.. much more balanced.. at least for me and my hubby lol
No oyster sauce? We never added eggs in our adobo and we're kapampangan
Chef make Palabok! please please please!!!
ever since I could make my own adobo I also crushed the peppercorns. Never again!
done +1 and tamsak
The dish is called Humba in Bisaya regions because it is added sugar or other sweet additives in it.
USE YOUR HANDS! Aye, nako! What kind of Filipino are you? My goodness! ha ha ha ha ha... I'm kidding, bruh... FANTASTIC RECIPE! I'm going to try the mushroom seasoning. I was looking at the chicken in my fridge, and I was thinking about what to do with it. Thanks for representing.
Request -- I would love to see your kare kare recipe.
it was going so well until the part where he added the slurry.
This video is titled "Traditional Adobo," yet every other ingredient the chef states "this isn't very traditional."
I make turkey tail and chicken feet kine so ono
Cómo
Adobo tradicional
Slurry in adobo is usually not done here in the Philippines. Maybe that's a Fil-Am way.
Chinese way?
Uncle Roger is waving 😂
Delicioso 😋
The title of the video says it’s traditional but throughout the video he adds stuff and says it’s not a traditional ingredient!!😂😂
quail eggs thats the best
Ohh i think there is another name in panay but its not adobo bcoz there's zoysauce and egg.. but i forgot the name..😅😂😂
Como
Rico
This will be so much better if the meat was seared after being simmered.
yung mga TANGANG COMMENT 🤣🤣🤣🤣, kaya nga sinabi niyang every filipino family has its own version ng ADOBO, ibig sabihin eto yung version niya na minana niya pa sa family niya, pwedeng may dinagdag siya o binago kasi nga version niya rin yun, sinabi niyang TRADITIONAL yung ingredient kasi yun yung nakagisnan niya sa kamaganak niya, TRY nyo umikot ng bawat probinsya ng pinas iba iba ang version ng adobo lahat sila sasabihin din TRADISYUNAL yung kanila🤦♂🤦♂🤦♂🤦♂ kahit nga sa magulang ko nga magkaiba ang version nila yung isa may patatas naman at piniprito/ginigisa yung sa isa pinapatuyuan lang😅 huwag ganun guys sa lasa nagkakatalo ang luto ng ADOBO😋
@uncle roger pls review this 😂
Anemic yung adobo nya.😂
como
Uncle Roger is waving. 🤣🤣🤣
There's nothing traditional about adobo because there's no actual recipe people follow. Everyone has their own recipe.
That being said, "traditional adobo" does not use cornstarch to thicken the sauce. You reduce the liquid until it becomes thick.
Please stop using the word traditional in any of your Filipino dishes because they’re not. Just say it’s your version. How can you say it’s traditional when you add eggs, mushroom seasoning and slurry? 🤦♂️
The boiled egg is kinda traditional to some filipinos tho
Traditional adobo has no eggs and soy sauce
He has stated that each family has different types of adobo, and said that the mushroom seasoning is not traditional. Personally my family uses egg for our adobo. He also said at the end that it was HIS adobo not the filopino traditional adobo
But the title of the video is how to make a traditional adobo
The boiled egg is a traditional karinderia adobo. If you can't afford the meat, just buy the egg... it's cheaper...
Parang di lumaki sa Pinas🙄
did you mean datu puti vinegar and silver swan soy sauce? 😂
There's no boiled eggs in Filipino "traditional" adobo. What you meant is....regional.
wh..where's the sprite?
I never understand why chefs wear rings when handling raw meats or digging into food with their hands, ring(s) on fingers.
That's adobo for rich people in d philippines.
Soy sauce based adobo is more modern rather than traditional. The three "traditional" ingredients are vinegar, garlic. and "salt". Soy sauce accomplishes the salt portion but it arrived at around the late 1900s in the Philippines, that's why it's more modern rather than traditional. Still delicious though
Que delicia
wrong.... wrong..... wrong..... but thank you for your recipe.