To the non-Filipinos or those who don't know a lot about Filipino culture in general, I feel obligated to tell you all that it is VERY HARD to mess up adobo. There are literally almost no rules to this dish and a lot of recipes are different depending on what region you are in and etc., but this guy still somehow managed to mess it up.
Thing is that, he said "Traditional Filipino Adobo". We were expecting him to follow the "Traditional" way of cooking adobo but was messing it up and adding recipes that do not exists in "Traditional" Filipino Adobo.
exported spices that dont grow in philippines is kinda expensive. so they use local spices instead. This guy doesnt know the meaning of traditional haiyaaa
I haven't cooked an adobo but I swear to God above if I make one from memory of my mom cooking it I wouldn't even fuck it up as hard as this chef would
I'm a Filipino cook. You don't put cilantro, parsley, or coriander on your adobo because they have a pungent flavor and aroma, even as a garnish. It's because it will affect the flavor or the taste profile and character of an authentic Filipino adobo. If you put some, it will have a taste profile close to Mediterranean cuisine. You may put spring onion or leaks. That would be all right because it will complement the flavor because it's also from onion.
@@VforVengeance159 I don't care if you use onion or not. What I suggested was if others want to put some herbs for topping, they should use spring onion rather than using any kind of herb in the parsley family because it won't compliment the taste of the adobo. By the way, that's what you call gourmet cooking. Did you understand that? Period!
I showed this to my Filipino friend, and I kid you not he said "If I made adobo that way, my family would throw it out and feed me dog food for the rest of the day while they made real adobo." I asked "Not disowned?" and he said "Nahh, that only happens when you somehow fuck up the rice."
I tried cooking rice on a pot using firewood multiple times and it was harder than I thought It's hard to master for those who did not grow in countries like Philippines, good thing rice cookers exist
@@jayball7520 I (somehow) mastered it already, the amount of water matters when using firewood. In rice cookers, we use 1:1 water-rice ratio but if cook using firewood, that's when we use the fingers to measure the water right?
My Filipino wife started yelling shit in Tagalog at the TV when he added the habaneros, then she stormed out of the room muttering something angrily under her breath about "How hard it is to fuck up adobo" when she saw how watery it was. She didnt even see the lemon finale. She also said that no self respecting Filipino buys low sodium soy sauce. lmao
You don’t use low sodium soy sauce in adobo. Adobo is actually a way of preserving food in our tropical country long before refrigeration is common, so you want vinegar and salt in there as much as possible
1:52 That's right, even the name says it: "habanero", from "Havana", Cuba. It retains the "b" from Spanish "Habana", original name of the capital of the country.
I mean. Tomatoes aren't from Italy but they're now an essential element of Italian cuisine. The whole "if it's not from there, it's not supposed to be in food from there" thing is not the right hill to die on.
@@dingdongism not entirely true. italy's dishes were built around the ingredients and are traditionally made with tomatoes. however Filipino food was built around the ingredients in the philippines and is traditionally made with those ingredients.
*Adds habanero* "There isnt even habanero in the philippines" *Adds parsley* "We dont even add greens to normal adobo" *Puts a lemon* "Pulls out slipper"
I dunno about everyone else, but when my Grandfather made adobo, he used a cast iron skillet, tons of soy sauce and vinegar, lots of garlic. Very little water. When he was done reducing that thing, the chicken came out covered in a sauce that was thick as tar and black as the skillet. It was the absolute best. I can't imagine his reaction if someone tried to put parsley on top.
@@cstinson207 I'm ok with the habane whatever tf that is I like spicy foods What disappointed me is that He adds too much water it started to look like it was lucky me instant noodles with fried chicken floating on top for some reason.
As a Filipino who cooks adobo almost every week, Uncle Roger is on Point, need more garlic as in lots of garlic as possible, we can do away with the onions but a little does not hurt, habanero we dont have that, PARSLEY AND LEMON WTF???????
as a white guy thats been learning filipino cooking from a few coworkers, i agree with all of this. a hell of a lot more garlic, habanero is dumb for this, parsley is stupid and dont add lemon, just make the sauce right. im kinda okay with the onion but, i wouldnt ever add it to mine. adobo is so easy and amazing as is, why ruin it?!
As a Filipino, the sauce looks like puddle water, habanero does not need to be there, the amount of onions there is unnecessary, there needs to be more garlic, and the parsley and lemon shit just pissed me off!!!
Well , I guess the whole South East Asia traditional food and comfort food had somehow been destroyed by this kind of TV network..... Parsley and Lemon totally a British way as they put that in everything 🤣🤣
@@heyitsania1683 laurel = bay leaf (in English) But yeah, walang habanero, walang parsley at walang lemon. Mapapamura ka na lang tlaga sa mga Kano na to
High end adobo. Nothing wrong with that. The Japanese are rolling in their graves with pinoys making "baked sushi.".. when it should be called a seafood casserole.
I'm not even Filipino, and this upsets me. When I was in the Navy on the west coast, so many cooks made us adobo, lumpia and other wonderful foods, that it burns to see those dishes treated with such casual disrespect.
They are cooking food for lunch, what do you expect, they worship first, sacrifice a lamb and rinse the site with holy water before cooking? Stop being a c*nt and take it easy. Every country has different cuisines and it's okay if people adapt them to their liking. That's how cuisines become better.
@deleti I mean, yeah it can get annoying and redundant. But the food being featured here is from *Filipino cuisine* . At least, it’s more appropriate here than in random, unrelated videos and such saying the same thing...🤷♀️ Well that and it’s also to avoid triggering certain idiots out there from talking out of their ass on a topic they know little to nothing about & acting like they’re from that topic’s cultural background and whatnot lmao 😂
Jesus Christ died for our sins, rose from the dead, and gives salvation to everyone who has faith in him. True faith in Jesus will have you bear good fruit and *drastically* change for the better! Those led by the Holy Spirit do not abide in wickedness. God is three in one; the Father, the Son, and the Holy Spirit! Bless him! As I am led by the Holy Spirit, nothing I state is a lie, but the truth of God. Anyone who tells you differently is misinformed or a liar. They do not know God, nor led by him. Anyone who *claims* to be a Christian and is against what I am doing, for any reason; the Holy Spirit does not dwell within them. They know not God, read his word, and their religion is in vain. Do not hear them, they will mislead you, the lost cannot guide the lost.
When you trust in God and cast your cares (worries, anxiety, depression, suicidal thoughts) upon him, they will be NO MORE! Know that there is power in the name Jesus Christ! His name casts out demons and heals! The world is wicked, evil, and of the devil. I too, was a wicked sinner of the world before I opened my heart to God. I am living proof of God's work and fruitfulness! He is an active God who hears the prayers of his! God's children are set apart (holy) and righteous. The devil is a liar that comes to steal, to kill, and to destroy; that includes your relationship with God.
@@leejongsusphilippineadvent3220 Out of context? Do you mean unrelated to the comment/ video? Your life along with everyone else's is far more important than video relevancy. God's children are to spread the Gospel *everywhere,* so I shall. Matthew 24:14 KJV 14 And this gospel of the kingdom shall be preached in all the world for a witness unto all nations; and then shall the end come.
As someone who is Filipino, this is how American chefs try to "Americanize" asian dishes and they get the cooking instructions all wrong haiyaa EDIT: OH MY GOD 1.1K LIKES TY SO MUCH!! :)
I believe it! I had this debate with food. There is gatekeeping, and there is showing a remix that fully compliments the inspired dish. Luckily uncle Roger definitely knows that line and uses gatekeeping as compliment lmao it's pretty interesting viewpoints. Now when it comes to cooking I firmly believe we should all be proud when a dish is good, so I definitely sympathize with gatekeepers cause so many people don't understand how to completely compliment it's origin. Shoot so many dishes Ive yet to acheive that
I'm a Chinese-Filipino myself but that guy is messing up my favorite filipino dish, "Adobo" Whoever sees this I hope you have the best days in your life.
As filipinos we always say that everyone has the freedom to make their own twist into the humble adobo due to how simple it is, you make the world's most expensive adobo and we wouldn't even bat an eye. But seriously just because you can doesn't mean you should, if you're gonna make your own twist into the adobo, don't call it traditional and at least have the decency to have it resemble the adobo. Don't call a watery burnt sauce with sauteed meat inside it "adobo"
Deglazing the fond is a valid cooking technique though. Those caramelized bits at the bottom are not "burnt" (as long as it is not blackened yet). It is somehow similar when we deglaze with patis (fish sauce) when sauteing. I sometimes do that technique if I'm making pinatuyong adobo to get more caramelized and savory notes (as long as you only add a little amount of liquid so it doesn't become watery). Idk though why Uncle Roger reacted that way to deglazing as it is a very common cooking technique. Maybe for comedic effect? But tbh, they should have just called it something like "Filipino Adobo inspired braised chicken"
As a Filipino, I don't usually judge that much when it comes to food. But seeing how watery that adobo was made me curl up into my body. The lemon was the final straw lol
I'm Filipino. I love making adobo. I have never seen a spicy version of adobo back home. I don't put onions. I use the whole bulb of garlic. I don't even garnish with that fancy parsley and lemon. Most of all, we eat it with our hands.
in side dishes for beer/alcohol, they usually have dry adobo with Labuyo for the spice labuyo is definitely better for adobo than that watery habanero adobo
@@millionelectricvolts6117 our adobo is bright orange and much sweeter compared to the usual adobo looked it up and it's apparently called adobo sa istiwitis iloilofoodtrip.blogspot.com/2015/01/pork-adobo-sa-istiwitis-achuete.html
Before watching this, I'm convinced that there's no way Adobo can be ruined since every Filipino family that I know has a unique twist in the meal, until I saw this video . . .
u dont know uncle roger he is one of best chef he follow every step he respect filipinos example for thai food he only wants them to use correct ingredients u have only saw him once and never know how much good he is
Adobo with hard boiled chicken or quail egg is my style. Crispy air-fried (twice cooked) on top of adobo fried rice. Not traditional at all, but still not the ‘white’ way.
I would never use crushed black pepper. The biggest part of adobo for me is getting a peppercorn you did not see, biting down, then nearly choking on it
Yep. I remember that one time my mom made squid adobo and the pepper managed to fit snuggly in the hole where the squid's beak used to be... let's just say, feom that day on, we stopped taking out the beak before cooking 😂
As a black woman when I wanted chicken or pork adobo. I called my filipino friend and asked her to ask her mother how to make it. I didn’t just start making shit on my own and call it adobo. Adobo is so delicious because it’s literally so simple and he complicated the recipe with shit that didn’t need it.
multiple iterations of adobo. there is one with coconut cream, one with ginger , one with pineapple. also, you can cook a lot of adobo and roast the leftover like barbeque then use the remaining sauce and just add sugar and reduce.
there are ofc many different ways to cook adobo, the simplicity of it however is what makes it an 'adobo' IMO. it is what it is, a bunch of available ingredients thrown together to make a simple dish.
yesssss its so simpleee. dont be afraid to experiment on it, if you know what it tastes like, you can make it ur own or make a leveled up version to your liking!!
If you cooked adobo that way, your whoever Filipino in your side will ban you for cooking for a while. Take it from my nieces and nephews who were like you, cussed by their mom if they messed up cooking in general.
Imma just yk :D 1:09 use regular soy sauce but low sodium is okay if you have stones or a condition 1:39 brown sugar, you can put it in cooking also :D 1:43 yup we do but not always if you can't buy/forgot 1:49 spicy adobo not traditional but any chili can be used (siling labuyo is common) just slice it smaller so the person eating won't suffer Plus when uncle roger said "Filipino food not usually spicy" I see half of the filipino food I eat is spicy, even the vinegar is spicy 2:36 yes it's optional cause we cook it in the sauce, not separately (we use wok but it unavailable use a regular pot) 3:47 traditional adobo can have onions, but not too much 3:50 you need to saute the garlic first (we use 2-3 huge bulbs) 5:15 where were the bay leaves in the marinade? You need to use the bays leaves from the marinade too then add more if needed 5:22 TOO MUCH WATER!!! WHY?!?!!!!?!!? 5:34 why didn't you just cook it in the pan in the first place 💀 5:52 looks too water, add more soy sauce. Usually adobo sauce is dried out and a bit more darker PLUS USE MSG MY GOODNESSS 6:19 correct, but you can also use the rice to clean the extra adobo sauce in the pan. Or make garlic rice 7:07 parsley in traditional adobo, it's fine since it doesn't make a HUGE difference but only really fancy and expensive Filipino restaurants do it 7:42 lemon or calamansi is served with the adobo, but not traditional (we use calamansi at home) 8:13 it isn't fucked that much, it's not traditional If I had to rate this I'd give it a 4/10, it's too watery, he didn't add more soy sauce during cooking and the garlic should be sauteed first
Because he is all around asian I suppose. From South to South East. Very good representing us Asian, Asia is indeed vast and different cultures but we share some similarities from here and there and knowing someone standing up for us from those westernize Asian cuisine feels nice.
As a Filipino. I agree on every word that Uncle Roger speaks to this guy Edit: for the people who replied. I understand your opinions but chill a little bit
Using 1 clove is no better than a sad garnish! Every Filipino cringed watching this bastardized monstrosity. Gordon Ramsey would have slapped him back to grade school.
I cried at the soy sauce and the parsley, also the habanero. We do have homegrown chilis but they’re small, we use that if we wanted it spicy. I’m a Filipino btw and Adobo is a staple here. We also use ground black pepper or just pepper for thar taste.
As a Filipino I love how Uncle Roger is doing us justice. Adobo is a classic Pinoy dish and watching these people make it breaks my heart. If you mess up a Filipino dish we Pinoys get pretty aggressive with it. I’m sure if I showed this to my Lola she would call the person cooking this dish “Gago” which in Tagalog is a very offensive and insulting term for stupid.
Jesus Christ died for our sins, rose from the dead, and gives salvation to everyone who has faith in him. True faith in Jesus will have you bear good fruit and *drastically* change for the better! Those led by the Holy Spirit do not abide in wickedness. God is three in one; the Father, the Son, and the Holy Spirit! Bless him! As I am led by the Holy Spirit, nothing I state is a lie, but the truth of God. Anyone who tells you differently is misinformed or a liar. They do not know God, nor led by him. Anyone who *claims* to be a Christian and is against what I am doing, for any reason; the Holy Spirit does not dwell within them. They know not God, read his word, and their religion is in vain. Do not hear them, they will mislead you, the lost cannot guide the lost.
When you trust in God and cast your cares (worries, anxiety, depression, suicidal thoughts) upon him, they will be NO MORE! Know that there is power in the name Jesus Christ! His name casts out demons and heals! The world is wicked, evil, and of the devil. I too, was a wicked sinner of the world before I opened my heart to God. I am living proof of God's work and fruitfulness! He is an active God who hears the prayers of his! God's children are set apart (holy) and righteous. The devil is a liar that comes to steal, to kill, and to destroy; that includes your relationship with God.
I have lived in the Philippines for 3 years, there are almost no rules to adobo yet this guy managed to fuck it up anyway. The habanero alone will make it so spicy it will overpower everything else in the dish
actually the spicy part it depends. other uses chili, other uses dried chili or what is on the plate. the issue could be is that the habanero is not locally available in PH. if it is available it can be used as substitute for the chilis
Aa a filipino i used onions and red bell pepper in my adobo. In Luzon part they even put pineapple chunks in the adobo. While in mindanao we added saba banana in it.
"Parsley in adobo, what the fuck!" as a Filipino, I say same Uncle Roger, same. hahaha please include Manila in your tour! we'd love to have you eat real adobo again here!
Funny thing is, my mom tried that way of cooking Adobo in that video... she hated it, and it was the first time I've seen her, a very frugal person who'd finish even poorly cooked food at home even if she hates the taste as long as its still safe to eat, would throw that shit away. Yeah, that's fucked up if that guy fucked up Adobo enough that he got a frugal person to *throw away edible food* because of how shit it is.
I'm a Fil-American, and darn, those parsley, lemon and too much water made our ancestors cry. He should've cooked Nilaga (Meat and Veg Soup) or Sinigang (tamarind soup) with that kind of water.
@@Renagade01 No. Spaniards didn't introduce the dish. Spaniards "named" the dish. It was already a recipe before the Spaniards came in. It evolved to the adobo we know today through trading.
Adobo is one of my favorite homemade dishes. I’m a Filipino myself, so that’s why I think the adobo is pretty underrated. Apart from the sinigang, it should be popular among foreigners. Uncle Roger is the king when it comes to Asian food and delicacy criticisms. He sure know how to pinpoint the things that the foreigners are doing wrong when they do stuff in the kitchen.
I can imagine Uncle Roger saying "Hay Naku" as the Tagalog way of saying "Haiyaaa". Uncle Roger pls critique more Filipino food videos in the future. 😂
As a Filipino this is what made me cry inside. - Not enough garlic (at least 10 cloves) - Onions - The guy eating with a **knife and fork** - Sprinkling parsley like salt - *The lemon* - The *habanero* pepper
@ahhhh fr, i always add boiled eggs when i cook adobo. It's been a habit of mine because my mom always add two or more when i request for boiled eggs in adobo
As a Filipino I only used garlic, soysauce, vinegar, bay leaves, pepper, and little amount of sugar to balance ,that's it less ingredients but so yummy
Me Malaysian here, I eat adobo when I arrived at Philippines for the first time and it was delicious. I’m glad uncle roger really defend that Asian food which really fuming me what that chef is ruining it
as a filipino, we bought the ingredients in the morning, cook before afternoon for lunch/dinner, we dont usually marinate overnight chicken for adobo, its not adobo if you put onions. put 1 kg of garlic / half kilo of chicken lol
you should go to LA and eat the restaurant of Donita Rose, the Adobo probably has Condensed Milk or go to the Philippines and find Adobo with raisins and marshmallowe.
As a Singaporean who loves it when my Filipino colleagues or helper cooks adobo, the main things that turned me off are the habanero, the low sodium soy sauce (since when did a real Filipino cook care about sodium levels lol) and the sheer overload of gravy. (Sorry this is is not Teochew porridge). I'm requesting for real adobo next week.
It's not that Filipino don't care about sodium levels. We just know that the more flavorful the "ulam" is, the less of it you need to eat an enormous amount of Kanin(cooked rice). It's to make it a perfect match to cooked rice.
My wife cooked me adobo the first day after we were married almost 49 years ago. You could say that for a white guy I am pretty much an adobo expert by now. No, this is not "traditional" adobo. The parts he got right are far too outweighed by what he screwed up.
Uncle Roger is on point. Adobo shouldn’t have onions and lemon because it will become bistek(we call in filipino). It’s true should be onion spring or cilantro instead of parsley we filipinos never use parsley aside pasta dishes. He is also right about water level. I’m impressed about uncle roger’s knowledge
In the end, the adobo we Pinoys know is what we grew up eating in our homes. There isn’t one official recipe. The humble Filipino adobo is as varied and versatile as it’s people. ☺️ Much love, Nigel, all the way from Chicago via Manila, Philippines.
Yup, different region have different taste, Bicol Region tends to do things spicy they are like the Sichuan of the Philippines. In Visayas which tends to go with the sweets, a variation of pork adobo, called Humba is very popular. In Mindanao islands tends to be more minimalist in their adobo with lesser spices.
Not a Filipino, but I have had the dish several times here in South Korea through our past Filipino neighbor in Busan. His Adobo has that brown and juicy look to it that you can actually make fried chicken out of it as leftovers. That one looks like it's overcooked and the "sauce" looks muddy and like Uncle Roger said, watery.
There are actually some version of adobo that is watery. Some Filipinos want that "sabaw" to be paired with rice. But the "sabaw" here is very watery, you can see its paleness. It looked pathetic. It looks like it tastes like water with black food coloring.
The variations of adobo are limitless, ingredients and spices are done according to which region you belong to. It's ok to cook it in whatever style and ingredients you like, but never call it "Traditional" if you're not using Filipino ingredients.
Not saying it's correct, but if you can use whatever ingredients in your region, perhaps Filipinos living in the US would use habanero, parsley and lemon?
Just add equal parts of soy sauce and vinegar , garlic, onion ( it is ok in this case coz it gets disintegrated into the sauce), brown sugar, peppercorns, bay leaves, pork or chicken or whatever meat you have and just boil it until you met the consistency of the sauce you desired. If you do not have time, no need to marinate, you literally just have to mix the ingredients in the pot. This adobo version is the easiest dish apart from some egg dishes, it is extremely hard to f*ck up lol
@@xivi13ix You only need to add water if you need more cooking time for the protein but then you want to cook it down until the water is basically gone. It until the sauce had the consistency and taste that you like. I like to reduce until the sauce is thick and has a nice oily sheen. Also adjust the vinegar to your rate preference but I like the 50/50 ratio personally.
As a Filipino, Im so impressed with “Tito Roger” (Tagalog translation for Uncle Roger) because he is very on point!! Habanero, too much water, putting lemon etc! Hope you can do video for Filipino Sinigang!
@UCoCF9nsJBXi48ZZakzE35IQ Yes but when adding there is a science, he did it so wrong on a national television, the flavours have to combine before adding water, but that dude added a lot of water and diluted every seasoning, made it float on top before adding the chicken. That is so so wrong that every ingredients is going to boil with no seasoning and no flavour. That was even a worst technique to make a soup
Fun fact: Though Adobo came from Spanish name Adobar, it is actually authentic Filipino recipe used by the Filipino native before the Spaniards arrive to the Philippines.
agree.. they dont even use soy sauce and vinegar in spanish cuisines, the only spanish thing about adobo is the name, which is the method of native filipino way of cooking and preserving.
It hurts my eyes when pinoys make "baked sushi". When it should be called "baked seafood casserole." Your eyes may hurt over watery adobo, but the Japanese are rolling in their graves seeing pinoys make baked sushi.
@@JamesBond-jy8ti According to the net, it seems to have originated in Hawaii with their poke bowls etc. I guess you could do anything you want with food but what bugs me in this specific video is that he calls it a traditional adobo instead of his own version of it.. As long as we don't call "baked sushi" a traditonnal japanese dish, then I don't see anything wrong with it.
@@JamesBond-jy8ti it hurts my eyes because that adobo doesn't look like any adobo I've seen and it has too much onions and wrong ingredients And even if it's watery it's still good because I really like the broth of the adobo
The moment when those giant heaps of onions and tiny bits of garlic went in the pan....I was like 'is that still chicken adobo? That's gonna be a 'bistek' dish by now'. With that method of drowning the chicken meat in watered sauce and adding lemon as a garnish will only make the sour-citrus taste prominent like a typical 'bistek' instead of the vinegary taste of adobo. Also, I bet that marinated chicken meat retained some of its fishy taste without the important secret ingredient called ginger. Anyway, I'm glad adobo started being recognized outside of Asia though. And thank you Uncle Roger for reacting to this Filipino dish.
@@KingJH0510 if you won't cook the chicken meat well it would be like that or the seasonings you added did not get absorbed, then the raw taste/fishy taste of it stays put even if you cooked it.
As a white girl I felt I could not comment. However I grew up with a Filipina stepmother. Adobo is my favorite. She used to also do the eggs because I really like them when I come to visit. I would sit down with my late father and she would give us hot sauce that my step sister and her would not eat. I personally was offended by the habanero and the lemon, but being a bad cook that just free loads off of my stepmother and stepsisters cooking, I felt I just couldn't make a comment. I saw this episode when it came out and I personally had tears even though my own ancestors are not crying. However my stepmother who used to have her own Filipina deli restaurant complete with Filipino soap operas running all day long, would not be happy to see this. I felt I threw up a little bit in my mouth when the lemon was put on the plate it's so wrong. Thank you Uncle Roger for saying all the things I secretly agreed with but do not have the Asian pass to save them out loud myself.
Ah you guys are sweet! And every time you guys comment it reminds me I need to buy another airplane ticket and go visit family. I think I should get a pass because I have eaten menudo and it freaked me out (liver) but I was told your stepmom made this and you should eat it. 😂
Hahaha, “traditional” adobo never uses Kikkoman. Also, with the small amount of vinegar used in that adobo, I immediately knew, that’s not the traditional adobo. Vinegar is a very essential ingredient of the traditional adobo. Lol! Uncle Roger is on point about the ingredients. Adobo has a lot of variations per region in PH but one thing, I can say, they have in common, is NO PARSLEY. Thank you, Tito Roger!
I've been going through and starting to watch your videos, and I'm surprised that it took over 7 minutes, for the leg to come down. So far, from what I've seen, that's the longest Uncle Roger has kept his leg up.
The thing about Filipino adobo is that there's no one single recipe for this dish. It varies by region, and each household has their own "rules" on how to cook adobo (my mom, for example, always told us specifically to NEVER immediately mix the dish after first adding the vinegar and soy sauce). Onion is pretty uncommon, but not unheard of. Hell, habanero isn't even that big of a deal. Sometimes I just use straight up chili flakes if I can't find siling labuyo/FIlipino chili pepper. I know some folks who also use star anise for their adobo. I also love adding eggs to my adobo, probably half a dozen or so medium-boiled eggs that I then let soak into the sauce like a ramen shoyu egg. There's also a dry version of adobo, where there's very little sauce, but just as flavorful. However, a general rule of thumb is that you DO NOT add that much freakin' water to the dish, nor do you add so little soy sauce and vinegar. Not enough garlic; like Uncle Roger said, you need at least 20 cloves for that much chicken! Not enough bay leaves! Where's the whole peppercorn?! And if you're going to add that much water, you need to add more soy sauce and vinegar to compensate and help thicken that sauce, or else you're going to end up with that watery mess in the video. Also, parsley??? What the hell is that doing there?
Oh yeah. I get a lot of this stuff is substitution for locally available US ingredients, and that's okay... And onions are fine if you like onions, hey? As an allium fanatic I'm always in favor of finding another goddamn excuse to add it or garlic or both to things. But US supermarket availability doesn't compensate for not adding any fucking taste to your sauce. Come on.
On another note, some people do use parsley as a garnish, so that's not too bad... But its flavor profile is mostly already covered by everything else that should be in there, like black pepper. It's like the lemon juice: Why's this guy trying to compensate for ingredients he didn't add enough of? Just add enough fucking vinegar and you don't need the lemon, my dude.
I’ve done that as well, but only with pork adobo; it’s a good substitute for both the water and sugar, and the carbonation helps make the pork even more tender.
Pro tip: Don't call something "traditional" if you aren't making it traditionally. You very much can personalize your adobo, but never call it traditional. 🤦🏻♀️
Yes! Fusion food or with a twist is absolutely great but you definitely have to disclose it, traditional this was not. Even just saying this is my take on something is better than saying it’s authentic!
Except what is considered "traditional" changes with time. Your grandparents could say the same thing about whatever you consider traditional. Don't be stuck up bellend. Let people have food however they want and call them whatever they want. Are you in some sort of food regulation committee? Get a life.
@@randomuser5237 get a life??? Says the dude ranting and insulting people for their properly worded critique??? lmao 🤡. Also, I never said he couldn't change the recipe. In fact, I highly suggest you personalize it, but don't call it traditional or authentic. BTW, traditional adobo has a standard recipe of soy sauce, vinegar, bay leaf, whole black pepper corns, and garlic. That's it. Anything more than that is personalized.
I’m a Filipino who loves eating soup meals because I enjoy drizzling the broth, soup, or sauce over my rice. I would constantly ask my mother to make her adobo oozing with sauce, but she would reprimand me and say it would no longer qualify as adobo. Moms are THE authority figure in our culture. So, no. That’s not adobo.
Hahahaha im the same... thats why when I make it... I make sure it has a lot of sauce but all in proper seasoning still so about 5-10x the garlic, soysauce and vinegar for the amount of water the dude in the vid added.
I am Indian and never had adobo but i agree to beginning of that statement on a cellular level and yes, cellular cause while typing i couldn't remember the word spiritual
You know, there's actually a few Filipino cooks over here who like pouring Sprite (lime soda) into their adobo. Gives the dish a zesty taste. Maybe some people translated that into putting actual lime in. Or, idk, calamansi. Also, yea, that adobo looks way too watery. Most people I know prefer a glazy sort of sauce for their adobo. I've yet to encounter a version that's literally served like tinola where the chicken and rice could be served literally swimming in soup.
@@bryanrabor4170 thats cool. I use coke sometimes. But I havent heard anybody who uses habanero and parsley. For added spice we usually put chillis/sili.
I prefer the sauce to be a bit more viscous. But if it's watery it's more like soup then which isn't necessarily bad, since it should go nicely with the rice. But in that case it better be well seasoned, not like how little garlic was used, or low-sodium soy sauce, because it would make the "soup" bland. All the extra shit really isn't necessary, and makes it nothing but a non-authentic, second-rate, trying-hard copycat.
HAHAHAHA I enjoyed this video! I am not Asian, but I make adobo that my wife (Filipina) claims it's the best. I marinate overnight, I never put parsley, and of course no lemon haha, but I make it with extra liquid, the marinating liquid becomes a sauce with insane flavor!!! Thanks for this video uncle Roger!! you rock!
I've been dreading the day that uncle roger would make a video about filipino adobo because adobo doesn't have a standard recipe (dumb government even tried to make an issue about this lol) Different regions in the Philippines have their own recipes. Some make it sweet and may add pineapple while others use chilies/onion for that extra kick and may make the sauce thick by crushing chicken liver (or using liver spread like in our recipe) and adding coconut milk. There's even adobong puti (white adobo) which is basically substituting soy sauce with fish sauce or purely salt. While I do understand this is mainly a comedic take. There's are sure points made by uncle roger here: 1. A little amount of garlic, adobo is a garlic marinated recipe. That looked like a clove and a half. Plus that amount of onion. He might as well have added dried banana blossoms coz he's basically making a similar recipe to adobo which is "paksiw" for pork hock 2. The sauce is watery, it's obvious that it wasn't simmered that long nor used more marinate to make the sauce at least glazy or thick. They really stands up with the stereotype that white people make bland food. 3. The parsley and lemon was just ridiculous, there are a lot of garnishes that you can put on adobo. Like onion chives, boiled eggs, or even toasted garlic. And the lemon was just redundant it already has that acidity coming from the vinegar All in all, I enjoyed this vid and I really love that saying "Use the right amount, not the WHITE amount". Lol
One of the things that annoys me the most when people cook things from any cuisine is that they don’t simmer it long enough. Plenty of European dishes call for long simmer times, but people just get bored and lazy. Like, just leave the sauce in the fucking pan for a while and you’ll get a thick, rich sauce, it’s not that complicated lol
I thought the government proposing a standard recipe for adobo was the same reason ISO 3103 was made for standardizing the preparation of tea, which doesn't aim to define how it's should be made, but rather only serve as a comparison baseline of sorts (see Tom Scott's video about it: ua-cam.com/video/nAsrsMPftOI/v-deo.html ). Not sure if that was the actual intention of the Department of Trade and Industry though.
I agree with all of Uncle Roger's comments. I can't believe that an uncomplicated dish like Adobo turns complicated. You don't even need to marinate it at all. No onions period. As for chilies, go for the siling labuyo, the're small but a killer. And for heaven that is all holy, Adobo is not a soup.
Actually, "Adobo" stems from the word "Adobar" which means "to marinate" which is how it got its name. Granted, due to modern cooking it's not really necessary but in terms of traditional cooking you have to marinade it
@@jayvee4321 I believe the marinated part of it isn't because it's marinated before cooking, but because it sits in the pot for so long, stewing and marinating in the sauce. I doubt pre colonial Filipinos would be any different than modern Filipinos with how we hate making complicated food.
@@Nil_Sama I kinda agree. It's supposed to last long because it gets preserved by the salt and vinegar. But the marinating before cooking is optional, and can be a good idea if using thick cuts of meat. And if you have the time, why not? But then again, who knows. Adodo is so good, leftovers are impossible.
As a filipino i am happy that uncel roger almost knows every singel part of the dish iam very happy for uncel roger you are the best uncel in the world
The fun thing about cooking adobo is getting the right flavor of the sauce from combining soy sauce, vinegar and water. This video just made our dish into a freaking chicken soup
My step mom is Filipino, and when she makes adobo, the sauce is really dark. So, I agree that theirs is too watery. My step mom was like "wtf?" When she saw the lemon and parsley
Uncle Roger you’re funny. Lol! I mean thank you because you are there to give knowledge for those who doesn’t know how to cook adobo yet but I love the way how you comment. Hehe!
i've lived in the philippines for a couple of years and i'm no chef whatsoever but even i gasped when he poured all that water in 😂. when the ignored guy tasted it, all the rice was swimming in the soup haha. it does vary a bit but when it's cooked well it's amazing.
Maybe the lemon was being used as a sub for calamansi? I suppose it's the closest tasting fruit to it in the states, but it's still weird that he did that lol.
@@Nessa-ir2br yeah absolutely, i think you're right, but better just to leave it off completely i think. feel like the lemon would never go with the marinade he's made, it's a strong flavour. but i'm not a chef so i'll defer to the experts 😁
Adobo is ruined by so many Filipinos everywhere. He got thaf recipe from Filipino friends who invent their own Adobo because they think the original recipe will just seem like dog food.
As a Filipino, seeing Uncle Roger's knowledge with Filipino food makes me wanna call him "Tito Roger"
An "As a Filipino" comment who could've seen this coming? Like
Who Asked?
(i'm filipino btw)
angkol rodjir
Otits
@@francisabellana445 hahah you are right. that is so cringe to read those being a Filipino myself.
@@adrianreyes3864 My thoughts exactly
To the non-Filipinos or those who don't know a lot about Filipino culture in general, I feel obligated to tell you all that it is VERY HARD to mess up adobo. There are literally almost no rules to this dish and a lot of recipes are different depending on what region you are in and etc., but this guy still somehow managed to mess it up.
Thing is that, he said "Traditional Filipino Adobo". We were expecting him to follow the "Traditional" way of cooking adobo but was messing it up and adding recipes that do not exists in "Traditional" Filipino Adobo.
exported spices that dont grow in philippines is kinda expensive. so they use local spices instead. This guy doesnt know the meaning of traditional haiyaaa
@@protonicusarchon He wasn't defending the chef. He was clarifying how badly he fucked up
True. Lol.
I haven't cooked an adobo but I swear to God above if I make one from memory of my mom cooking it I wouldn't even fuck it up as hard as this chef would
The Filipinos have been summoned
yes.
yes sir
And pissed.
Arise
He has summoned the whole country
I'm a Filipino cook. You don't put cilantro, parsley, or coriander on your adobo because they have a pungent flavor and aroma, even as a garnish. It's because it will affect the flavor or the taste profile and character of an authentic Filipino adobo. If you put some, it will have a taste profile close to Mediterranean cuisine. You may put spring onion or leaks. That would be all right because it will complement the flavor because it's also from onion.
Compliment what onion??? We don't use onions in adobo. Period.
@@VforVengeance159 I don't care if you use onion or not. What I suggested was if others want to put some herbs for topping, they should use spring onion rather than using any kind of herb in the parsley family because it won't compliment the taste of the adobo. By the way, that's what you call gourmet cooking. Did you understand that? Period!
@@VforVengeance159 In the video there is a lot of garlic though? Garlic and onions are in the same family, the flavours compliment
Tama! Spring onion is good. Or even better, FRIED/TOASTED. GARLIC.
@@blas.z Tama bro. Both will complement the taste profile of the adobo.
I showed this to my Filipino friend, and I kid you not he said "If I made adobo that way, my family would throw it out and feed me dog food for the rest of the day while they made real adobo." I asked "Not disowned?" and he said "Nahh, that only happens when you somehow fuck up the rice."
I tried cooking rice on a pot using firewood multiple times and it was harder than I thought
It's hard to master for those who did not grow in countries like Philippines, good thing rice cookers exist
Yeah.... right.
@@ethangold4900 use a thicker pot and lesser heat... We Filipinos use different wood than you ... I think yours is a more combustible wood
@@jayball7520 I (somehow) mastered it already, the amount of water matters when using firewood. In rice cookers, we use 1:1 water-rice ratio but if cook using firewood, that's when we use the fingers to measure the water right?
I was also told to take out the excess water when it boils so the rice won't go soggy
My Filipino wife started yelling shit in Tagalog at the TV when he added the habaneros, then she stormed out of the room muttering something angrily under her breath about "How hard it is to fuck up adobo" when she saw how watery it was. She didnt even see the lemon finale. She also said that no self respecting Filipino buys low sodium soy sauce. lmao
You don’t use low sodium soy sauce in adobo. Adobo is actually a way of preserving food in our tropical country long before refrigeration is common, so you want vinegar and salt in there as much as possible
@@jehanbaltazar4182 you ain't gotta tell me. My wife didn't own a refrigerator for the first 28 years of her life :)
My mom had the same reaction watching this😂😂
I am already imagining all the words shes saying
But who could honestly blame her?
🤣🤣🤣❤️
I hate seeing Uncle Roger let down.
Good. Now cook adobo and let Nigel Ng and Joshua Weissmann judge.
Oh hey there
Papa nick cook adobo please or sinigang
Hello uncle Nick! Please do an adobo as well. Joshua Weissman did his adobo pretty well
Hi Nick, remember me when your popularity dies
1:52 That's right, even the name says it: "habanero", from "Havana", Cuba. It retains the "b" from Spanish "Habana", original name of the capital of the country.
I mean. Tomatoes aren't from Italy but they're now an essential element of Italian cuisine. The whole "if it's not from there, it's not supposed to be in food from there" thing is not the right hill to die on.
@@dingdongism not entirely true. italy's dishes were built around the ingredients and are traditionally made with tomatoes. however Filipino food was built around the ingredients in the philippines and is traditionally made with those ingredients.
"use the right amount, not the white amount" is really a quote to live by
Co-signed by a white guy who learned how to cook, your parent's food is not the gospel.
@@OhHayFrands but it is more authentic than the blandman way
@@OhHayFrands You wish you had integrity.
if you like racism, sure.
@@OhHayFrands so is your white guy
*Adds habanero*
"There isnt even habanero in the philippines"
*Adds parsley*
"We dont even add greens to normal adobo"
*Puts a lemon*
"Pulls out slipper"
Lemon is actually a vinegar substitute not a garnish nor a condiment
@@pobrengotaw6306 doesnt matter, either he just eats it normally without the sour flavouring or atleast find calamansi.
Pulls out hanger.
Me to mom: Ma eram nga alpombra may papaluin lang ako
Putting too much WATER ruined the dish
As a Filipino. The moment i saw the adobo with parsley on top i agreed with everything Uncle Roger said.
They should have done quick cook version.
So true bruh my dad makes adobo like 10 mins
Ill let parsley slide but wtfs with the habenero
I dunno about everyone else, but when my Grandfather made adobo, he used a cast iron skillet, tons of soy sauce and vinegar, lots of garlic. Very little water. When he was done reducing that thing, the chicken came out covered in a sauce that was thick as tar and black as the skillet. It was the absolute best. I can't imagine his reaction if someone tried to put parsley on top.
@@cstinson207 I'm ok with the habane whatever tf that is
I like spicy foods
What disappointed me is that
He adds too much water it started to look like it was lucky me instant noodles with fried chicken floating on top for some reason.
I so love his genuine reaction on how this was cooked in a very wrong way. Haha
As a Filipino who cooks adobo almost every week, Uncle Roger is on Point, need more garlic as in lots of garlic as possible, we can do away with the onions but a little does not hurt, habanero we dont have that, PARSLEY AND LEMON WTF???????
as a white guy thats been learning filipino cooking from a few coworkers, i agree with all of this. a hell of a lot more garlic, habanero is dumb for this, parsley is stupid and dont add lemon, just make the sauce right. im kinda okay with the onion but, i wouldnt ever add it to mine. adobo is so easy and amazing as is, why ruin it?!
As a Filipino myself, can’t go wrong with a little lemon on the side, although yes at that point, you’re just eating acid stew 😅
As a Filipino, the sauce looks like puddle water, habanero does not need to be there, the amount of onions there is unnecessary, there needs to be more garlic, and the parsley and lemon shit just pissed me off!!!
the onions is too much haha
Well , I guess the whole South East Asia traditional food and comfort food had somehow been destroyed by this kind of TV network..... Parsley and Lemon totally a British way as they put that in everything 🤣🤣
Food Network guy: “…like to serve mine with lemon…”
Uncle Roger: “What!?”
Every Filipino watching: “HA?!”
🤣🤣🤣🤣🤣 It's better if the extract was used in marinating or cooking. But sprinkling lemon extract is a big NO NO.
akong ako huhu
Pancit left the room.
Also every filipino watching: "BAT MAY LEMON DI NAMIN SINASABAY YAN SA ADOBO! ANG SAKET NA NGA NA MAY PARSLEY TAPOS LEMON PA?? "
ON POINT MY GUY ON POINT! 😂
We dont put parsley, habanero and Lemon on our adobo. This adobo is a mess. Tito Roger on point here, I’m impressed NGL.
my dad cooks adobo but he put laruel instead
@@RideOnTimePH WAHAHAH gagi oonga HAHAH
@@heyitsania1683 Same!
@@heyitsania1683 laurel = bay leaf (in English)
But yeah, walang habanero, walang parsley at walang lemon. Mapapamura ka na lang tlaga sa mga Kano na to
High end adobo. Nothing wrong with that. The Japanese are rolling in their graves with pinoys making "baked sushi.".. when it should be called a seafood casserole.
As a Filipino, i'm actually proud that uncle roger can review smth like this
I'm not even Filipino, and this upsets me. When I was in the Navy on the west coast, so many cooks made us adobo, lumpia and other wonderful foods, that it burns to see those dishes treated with such casual disrespect.
They are cooking food for lunch, what do you expect, they worship first, sacrifice a lamb and rinse the site with holy water before cooking? Stop being a c*nt and take it easy. Every country has different cuisines and it's okay if people adapt them to their liking. That's how cuisines become better.
Respect to your chefs for bringing in classic Lumpia to your dishes dude
@@jasatotakouzeno4674 love Lumpia so much. My mom learned how to make it from her Filipina co-workers so I ate it a lot growing up.
Aaaahh Lumpia, When You Eat it With Chili Sambal or Some Spicy Sauces.. Wuuuuuh.. Fuiyoh.. 👍
Get that vinegar in there with the lumpia
As a Filipino my ancestors are crying while watching this video
Good, this adobo needs all the extra salt it can get 😂
You and me both 😭
Im Asian and I never had this dish before but watching this is already killing me
Thank lord you dont have a comment saying "another one of these" or "you are cringe"
Edit: i take it back someone just did it
@deleti I mean, yeah it can get annoying and redundant. But the food being featured here is from *Filipino cuisine* . At least, it’s more appropriate here than in random, unrelated videos and such saying the same thing...🤷♀️
Well that and it’s also to avoid triggering certain idiots out there from talking out of their ass on a topic they know little to nothing about & acting like they’re from that topic’s cultural background and whatnot lmao 😂
Uncle Roger was so mad he didn't just put foot down, he even stood up.
That's when you know he's serious
Jesus Christ died for our sins, rose from the dead, and gives salvation to everyone who has faith in him. True faith in Jesus will have you bear good fruit and *drastically* change for the better! Those led by the Holy Spirit do not abide in wickedness.
God is three in one; the Father, the Son, and the Holy Spirit! Bless him!
As I am led by the Holy Spirit, nothing I state is a lie, but the truth of God. Anyone who tells you differently is misinformed or a liar. They do not know God, nor led by him.
Anyone who *claims* to be a Christian and is against what I am doing, for any reason; the Holy Spirit does not dwell within them. They know not God, read his word, and their religion is in vain. Do not hear them, they will mislead you, the lost cannot guide the lost.
When you trust in God and cast your cares (worries, anxiety, depression, suicidal thoughts) upon him, they will be NO MORE!
Know that there is power in the name Jesus Christ! His name casts out demons and heals!
The world is wicked, evil, and of the devil.
I too, was a wicked sinner of the world before I opened my heart to God. I am living proof of God's work and fruitfulness! He is an active God who hears the prayers of his! God's children are set apart (holy) and righteous. The devil is a liar that comes to steal, to kill, and to destroy; that includes your relationship with God.
@@Call_Upon_YAH Seems like this comment is out of context.
@@leejongsusphilippineadvent3220 Out of context? Do you mean unrelated to the comment/ video?
Your life along with everyone else's is far more important than video relevancy. God's children are to spread the Gospel *everywhere,* so I shall.
Matthew 24:14 KJV
14 And this gospel of the kingdom shall be preached in all the world for a witness unto all nations; and then shall the end come.
I felt uncle Roger’s sweating like he’s literally in the Philippines. 😂😂😂 perfect for this weeijo. Hahaha
As someone who is Filipino, this is how American chefs try to "Americanize" asian dishes and they get the cooking instructions all wrong haiyaa
EDIT: OH MY GOD 1.1K LIKES TY SO MUCH!! :)
I'm Filipino I know adobo
I believe it!
I had this debate with food.
There is gatekeeping, and there is showing a remix that fully compliments the inspired dish.
Luckily uncle Roger definitely knows that line and uses gatekeeping as compliment lmao it's pretty interesting viewpoints.
Now when it comes to cooking I firmly believe we should all be proud when a dish is good, so I definitely sympathize with gatekeepers cause so many people don't understand how to completely compliment it's origin.
Shoot so many dishes Ive yet to acheive that
I'm a Chinese-Filipino myself but that guy is messing up my favorite filipino dish, "Adobo" Whoever sees this I hope you have the best days in your life.
Parsley and Lemon :'(
It feels like he mistook Filipino Adobo for Mexican perhaps?
As filipinos we always say that everyone has the freedom to make their own twist into the humble adobo due to how simple it is, you make the world's most expensive adobo and we wouldn't even bat an eye. But seriously just because you can doesn't mean you should, if you're gonna make your own twist into the adobo, don't call it traditional and at least have the decency to have it resemble the adobo.
Don't call a watery burnt sauce with sauteed meat inside it "adobo"
Congratulations you have been selected among my lucky winner's dm to claim your prize now telegram only…
Said like a true disappointed manong
kalma lang tito, yung puso mo
Deglazing the fond is a valid cooking technique though. Those caramelized bits at the bottom are not "burnt" (as long as it is not blackened yet). It is somehow similar when we deglaze with patis (fish sauce) when sauteing. I sometimes do that technique if I'm making pinatuyong adobo to get more caramelized and savory notes (as long as you only add a little amount of liquid so it doesn't become watery). Idk though why Uncle Roger reacted that way to deglazing as it is a very common cooking technique. Maybe for comedic effect?
But tbh, they should have just called it something like "Filipino Adobo inspired braised chicken"
the problem is he said "traditional filipino adobo"
As a Filipino, I don't usually judge that much when it comes to food. But seeing how watery that adobo was made me curl up into my body. The lemon was the final straw lol
Especially with the onions and parsley... Like that adobo is ruined
lol I've seen Joshua Weissman adobo and he knows the right amount of water on adobo but this guy he knows how to make soup adobo wtf! 😂
Maybe he mad a mistake of adobo and bistek tagalog
From now on, I will never trust a cook wearing nice suits. 🤣
@@weirduud7607 Onions tastes good in Adobo. It adds a bit of sweetness.
"Hard to fuck up" - challenge accepted.
I'm Filipino. I love making adobo. I have never seen a spicy version of adobo back home. I don't put onions. I use the whole bulb of garlic. I don't even garnish with that fancy parsley and lemon. Most of all, we eat it with our hands.
in side dishes for beer/alcohol, they usually have dry adobo with Labuyo for the spice
labuyo is definitely better for adobo than that watery habanero adobo
Ehh? Then something's missin in your life.
@@millionelectricvolts6117 our adobo is bright orange and much sweeter compared to the usual adobo
looked it up and it's apparently called adobo sa istiwitis
iloilofoodtrip.blogspot.com/2015/01/pork-adobo-sa-istiwitis-achuete.html
a variant maybe? some images do look brownish still but ours are bright orange
YYEEEAAHHHHH KAMAYAN!!!
Before watching this, I'm convinced that there's no way Adobo can be ruined since every Filipino family that I know has a unique twist in the meal, until I saw this video . . .
u dont know uncle roger he is one of best chef he follow every step he respect filipinos
example for thai food he only wants them to use correct ingredients
u have only saw him once and never know how much good he is
yeah me i have my own twist on adobo which is im reallly proud of.. well i love cooking soo i always have my own style..
This is also a twist except it's like getting your ear or your nipple twisted
Ima tell u this much we made adobo at a restaurant I worked at and trust me even we didn’t fuck up adobo this much
Adobo with hard boiled chicken or quail egg is my style.
Crispy air-fried (twice cooked) on top of adobo fried rice.
Not traditional at all, but still not the ‘white’ way.
Uncle Roger relating every chef's mistake to Jamie Oliver is an absolute classic
Jamie is always catching strays 😂
TASAk 2022
ua-cam.com/video/CWfd8OjWkwg/v-deo.html
😇
This is tough😯., ..ua-cam.com/video/gmu5KY-ykv4/v-deo.html
I mean Jamie is an embodiment for butchering Asian dishes
if you follow him on Facebook he's always commenting on random ass posts, not even cooking ones, insulting Jamie 😂
My mom makes watery adobo but with more parts soy sauce/vinegar and less water.
Still tastes great, especially if you have cheap but plentiful rice.
I would never use crushed black pepper. The biggest part of adobo for me is getting a peppercorn you did not see, biting down, then nearly choking on it
Ah yes, many fond memories of my childhood.
🤣🤣🤣
Yep. I remember that one time my mom made squid adobo and the pepper managed to fit snuggly in the hole where the squid's beak used to be... let's just say, feom that day on, we stopped taking out the beak before cooking 😂
@@Nil_Sama sounds like the op-pusit of a good time
Just crunch on it till your eyes water! 😂
As a black woman when I wanted chicken or pork adobo. I called my filipino friend and asked her to ask her mother how to make it. I didn’t just start making shit on my own and call it adobo. Adobo is so delicious because it’s literally so simple and he complicated the recipe with shit that didn’t need it.
He could have just really bought a crackpot and put all the ingrdients in
multiple iterations of adobo. there is one with coconut cream, one with ginger , one with pineapple. also, you can cook a lot of adobo and roast the leftover like barbeque then use the remaining sauce and just add sugar and reduce.
there are ofc many different ways to cook adobo, the simplicity of it however is what makes it an 'adobo' IMO. it is what it is, a bunch of available ingredients thrown together to make a simple dish.
@@maxpaul7102 there is also white Adobo where you cooked it as a regular adobo but without the soy sauce. Also there is red adobo.
yesssss its so simpleee. dont be afraid to experiment on it, if you know what it tastes like, you can make it ur own or make a leveled up version to your liking!!
As a Jap-Fil 🇯🇵🇵🇭, as soon as my eyes lay on Food Network's take on Adobo. I can genuinely see my tears mixed in that dish-
At least it'll add more sodium😂
Your tears have more salt than the soy sauce in the vid
as a filipina mine are mixed in too, now itll be too salty (at least we salvaged it) 😔
If you cooked adobo that way, your whoever Filipino in your side will ban you for cooking for a while.
Take it from my nieces and nephews who were like you, cussed by their mom if they messed up cooking in general.
As a Filipino-Chinese I am extremely disappointed
Imma just yk :D
1:09 use regular soy sauce but low sodium is okay if you have stones or a condition
1:39 brown sugar, you can put it in cooking also :D
1:43 yup we do but not always if you can't buy/forgot
1:49 spicy adobo not traditional but any chili can be used (siling labuyo is common) just slice it smaller so the person eating won't suffer
Plus when uncle roger said "Filipino food not usually spicy" I see half of the filipino food I eat is spicy, even the vinegar is spicy
2:36 yes it's optional cause we cook it in the sauce, not separately (we use wok but it unavailable use a regular pot)
3:47 traditional adobo can have onions, but not too much
3:50 you need to saute the garlic first (we use 2-3 huge bulbs)
5:15 where were the bay leaves in the marinade? You need to use the bays leaves from the marinade too then add more if needed
5:22 TOO MUCH WATER!!! WHY?!?!!!!?!!?
5:34 why didn't you just cook it in the pan in the first place 💀
5:52 looks too water, add more soy sauce. Usually adobo sauce is dried out and a bit more darker PLUS USE MSG MY GOODNESSS
6:19 correct, but you can also use the rice to clean the extra adobo sauce in the pan. Or make garlic rice
7:07 parsley in traditional adobo, it's fine since it doesn't make a HUGE difference but only really fancy and expensive Filipino restaurants do it
7:42 lemon or calamansi is served with the adobo, but not traditional (we use calamansi at home)
8:13 it isn't fucked that much, it's not traditional
If I had to rate this I'd give it a 4/10, it's too watery, he didn't add more soy sauce during cooking and the garlic should be sauteed first
As A Filipino, I Was So Surprised Seeing Uncle Roger Reviews A Filipino Traditional Dish, I'm Just So Happy He Knows The Ingredient So Good :)
Because he is all around asian I suppose. From South to South East. Very good representing us Asian, Asia is indeed vast and different cultures but we share some similarities from here and there and knowing someone standing up for us from those westernize Asian cuisine feels nice.
@@euchiii3596 FAX!
Same too man
Uncle Roger does his homework.
same
just wow
As a Filipino. I agree on every word that Uncle Roger speaks to this guy
Edit: for the people who replied. I understand your opinions but chill a little bit
I have to say the low sodium soy sauce thing annoyed me a bit, it's a pretty awesome version of soy sauce.
Is the parsley really that bad?
@@ironboy3245 Green onion would be better to add green to the dish
@@ironboy3245 i’d say its worse than pineapple on pizza
as a Filipino... i wanna grab an arrow and just throw it at the cook..
Uncle Roger sounds so enthusiastic but nephew Nigel sounds dead inside 💀
Fr…I think the tour is too much😩
This is tough😯., ..ua-cam.com/video/gmu5KY-ykv4/v-deo.html
Because of all the travelling like he said 😂
You call that dead inside? That's a lot of energy to me
Facts, I have to turn my volume all the way to hear Nigel but as for Uncle Roger I have to turn it down so much lmao
Uncle Roger never disappoints me with his disappointment
As a Filipino, I agree with Uncle Roger on the amount of garlic to be used. THE MORE OF IT, THE BETTER!
And no habanero
No lemon
No onion
Use regular soy sauce
Dont add too much water
And yes
MORE GARLIC
I use at least 15 to 20 cloves depending on size 😭
Man i love karne prita
He used ONE clove! How is that enough, for any recipe?
Using 1 clove is no better than a sad garnish!
Every Filipino cringed watching this bastardized monstrosity.
Gordon Ramsey would have slapped him back to grade school.
I showed this to my Filipino friend and I could feel the pain of his ancestors through his eyes
@LaserDisc is Awesome you know that’s bullshit
I cried at the soy sauce and the parsley, also the habanero. We do have homegrown chilis but they’re small, we use that if we wanted it spicy. I’m a Filipino btw and Adobo is a staple here. We also use ground black pepper or just pepper for thar taste.
And dont forget the lemon 😂
As a Filipino I love how Uncle Roger is doing us justice. Adobo is a classic Pinoy dish and watching these people make it breaks my heart. If you mess up a Filipino dish we Pinoys get pretty aggressive with it. I’m sure if I showed this to my Lola she would call the person cooking this dish “Gago” which in Tagalog is a very offensive and insulting term for stupid.
One Lola would call him Eedjot
Jesus Christ died for our sins, rose from the dead, and gives salvation to everyone who has faith in him. True faith in Jesus will have you bear good fruit and *drastically* change for the better! Those led by the Holy Spirit do not abide in wickedness.
God is three in one; the Father, the Son, and the Holy Spirit! Bless him!
As I am led by the Holy Spirit, nothing I state is a lie, but the truth of God. Anyone who tells you differently is misinformed or a liar. They do not know God, nor led by him.
Anyone who *claims* to be a Christian and is against what I am doing, for any reason; the Holy Spirit does not dwell within them. They know not God, read his word, and their religion is in vain. Do not hear them, they will mislead you, the lost cannot guide the lost.
When you trust in God and cast your cares (worries, anxiety, depression, suicidal thoughts) upon him, they will be NO MORE!
Know that there is power in the name Jesus Christ! His name casts out demons and heals!
The world is wicked, evil, and of the devil.
I too, was a wicked sinner of the world before I opened my heart to God. I am living proof of God's work and fruitfulness! He is an active God who hears the prayers of his! God's children are set apart (holy) and righteous. The devil is a liar that comes to steal, to kill, and to destroy; that includes your relationship with God.
Yeah, I’m a Filipino too it’s so sad that they didn’t follow the recipe and disrespected it.
@@vikstar123.4 "putang ina" is another
My Filipino wife threw my phone when she saw that adobo.
I'm a Filipino, and the intro already made me put my foot down.
Now I know how the other nieces and nephews feel, happy to be part of the group. :)
Congratulations you have been shortlisted among winners message on telegram only
Don't forget your Filipino curses during this video.
Habanero ugh.
I have lived in the Philippines for 3 years, there are almost no rules to adobo yet this guy managed to fuck it up anyway. The habanero alone will make it so spicy it will overpower everything else in the dish
the only foreign chili that works with Filipino food is Jalapeno.
@@busridediary yep, or the chili vinegar
actually the spicy part it depends. other uses chili, other uses dried chili or what is on the plate. the issue could be is that the habanero is not locally available in PH. if it is available it can be used as substitute for the chilis
yeah... and there is no habanero in Philippines... and why did they use kikoman? 😄 kikoman is Japanese soy sauce... it's not already Filipino food 😆
Underrated comment 👍
From now on I will call Uncle Roger "Tito Roger" every time he makes or reacts to Filipino food
Angkol Roger
Auntie Leah did honour him with that title after she got Auntie title.
Aa a filipino i used onions and red bell pepper in my adobo. In Luzon part they even put pineapple chunks in the adobo. While in mindanao we added saba banana in it.
Pero parsley at habañero? Wala naman sa Pinas niyan. At sigurado ang sama na siguro ng lasa ng adobo na yan kung lalagyan mo.
"Parsley in adobo, what the fuck!" as a Filipino, I say same Uncle Roger, same. hahaha please include Manila in your tour! we'd love to have you eat real adobo again here!
He could’ve used Green onions if he wants colour.
Actually basil / thyme taste nice with adobo BUT it won’t taste Filipino.
Funny thing is, my mom tried that way of cooking Adobo in that video... she hated it, and it was the first time I've seen her, a very frugal person who'd finish even poorly cooked food at home even if she hates the taste as long as its still safe to eat, would throw that shit away. Yeah, that's fucked up if that guy fucked up Adobo enough that he got a frugal person to *throw away edible food* because of how shit it is.
I said the same thing. Never seen Adobe with parsley.
don't forget that freaking lemon! why do you put lemon in a adobo? jesus christ!!
I only seen parsley added in braised fish in soysauce (adobong isda)
I'm a Fil-American, and darn, those parsley, lemon and too much water made our ancestors cry. He should've cooked Nilaga (Meat and Veg Soup) or Sinigang (tamarind soup) with that kind of water.
If they will say it is a soup with a hint of adobo, i will let them pass 🤣
I'm Filipino and I am upset how they made this. I will never forget how they disrespected my favourite food
ancestry you mean the spaniards? spain introduce that dish
@@Renagade01 You may be right, though the dish has gone through a lot of changes making it the Filipino way..
@@Renagade01 No. Spaniards didn't introduce the dish. Spaniards "named" the dish. It was already a recipe before the Spaniards came in. It evolved to the adobo we know today through trading.
I like how Uncle Roger is unafraid to roast any chef, no matter how famous they are.
Yep, because he knows his stuff. And you know he knows his stuff when Gordon Ramsay himself acknowledges his input.
Always cracks me up because it’s everything I’m thinking, in a hilarious Chinese accent.
@@trevor_corey8037 when you put it that way...🤣🤣🤣🤣🤣🤣🤣🤣
Adobo is one of my favorite homemade dishes. I’m a Filipino myself, so that’s why I think the adobo is pretty underrated. Apart from the sinigang, it should be popular among foreigners. Uncle Roger is the king when it comes to Asian food and delicacy criticisms. He sure know how to pinpoint the things that the foreigners are doing wrong when they do stuff in the kitchen.
Beo
I love adobo too
Wdym, adobo is known worldwide
Yep 💯🔥
I love Adobo!!!
I can imagine Uncle Roger saying "Hay Naku" as the Tagalog way of saying "Haiyaaa". Uncle Roger pls critique more Filipino food videos in the future. 😂
Susmaryosep!
Sana naman di menudo ang sirain nila
@@KuyaAJoseph P******a.... ahahh
Aba putangina
Ginoo ko.
As a Filipino this is what made me cry inside.
- Not enough garlic (at least 10 cloves)
- Onions
- The guy eating with a **knife and fork**
- Sprinkling parsley like salt
- *The lemon*
- The *habanero* pepper
@ahhhh fr, i always add boiled eggs when i cook adobo. It's been a habit of mine because my mom always add two or more when i request for boiled eggs in adobo
And yes, the lemon is the weirdest ingredient since the adobo is somewhat already sour with the vinegar. Like it got me dumbfounded.
@@justaguy_yt1240 with that tiny-ass amount of vinegar he put in, he needed the lemon.
@@TeabagDeluxe oh yeah, i forgot that part 😅
The habonero chilis and too much WATER
“Does he say deglaze the toilet instead of flush?” I am dead!!!
Uncle Roger: Filipino people love vinegar.
Me with a Filipino mom: He ain’t wrong though-
They also love slippers after all they are marksman
@@AC_memes You just read my mind
My mom has 6 bottles of different types of vinegar so Tito Roger really hit the nail on the head xD
As a Filipino I only used garlic, soysauce, vinegar, bay leaves, pepper, and little amount of sugar to balance ,that's it less ingredients but so yummy
that's the actual "traditional filipino" adobo.. suit nephew in video should've just say "adobo" and remove "filipino" in it.
I also add some black pepper and chillies because i like it a bit spicier.
Me, as a Filipino: "oh yay Uncle Roger is covering a Filipino dish!"
Me, as an Uncle Roger fan: "oh no Uncle Roger is covering a Filipino dish!"
Yeah fr. When I saw the dish, it made me go "Fuiyoh!" and "Haiyah!" at the same time
Me Malaysian here, I eat adobo when I arrived at Philippines for the first time and it was delicious. I’m glad uncle roger really defend that Asian food which really fuming me what that chef is ruining it
Summon the peenoise
Fr💯
Summoned the mixed emotions
as a filipino, we bought the ingredients in the morning, cook before afternoon for lunch/dinner, we dont usually marinate overnight chicken for adobo, its not adobo if you put onions. put 1 kg of garlic / half kilo of chicken lol
As a Filipino, I never felt this much type of stress when I see people cooking adobo.
you should go to LA and eat the restaurant of Donita Rose, the Adobo probably has Condensed Milk or go to the Philippines and find Adobo with raisins and marshmallowe.
@@eduardochavacano what sacrilege is this?? 🥺
@@eduardochavacano 4
@@eduardochavacano Condensed Milk is okayish. But Raisins and Marshmallow? Dang!
@@eduardochavacano wtf
As a Singaporean who loves it when my Filipino colleagues or helper cooks adobo, the main things that turned me off are the habanero, the low sodium soy sauce (since when did a real Filipino cook care about sodium levels lol) and the sheer overload of gravy. (Sorry this is is not Teochew porridge). I'm requesting for real adobo next week.
"when did a real Filipino cook care about sodium levels"
so true
Sodium levels exist? Damn never knew flavor had a limit (filipino)
It's not that Filipino don't care about sodium levels. We just know that the more flavorful the "ulam" is, the less of it you need to eat an enormous amount of Kanin(cooked rice). It's to make it a perfect match to cooked rice.
Boi we just dont fucking care about sodium ir whatever the fuck if it taste good we eat it dont fucking care about SoDiUm and SaLT
and the garlic too little.. tito Roger is right😁😁
My wife cooked me adobo the first day after we were married almost 49 years ago. You could say that for a white guy I am pretty much an adobo expert by now. No, this is not "traditional" adobo. The parts he got right are far too outweighed by what he screwed up.
@John Doe to pretty fuck it up?
@@yuyah7413
👍👍👍
@@yuyah7413 hahaha
As bad as jamie oliver cooking fried rice, hahaha
@John Doe just use green onions.
we usually add calamansi to the marinade, or lemon as a second choice. But never on the side...
Uncle Roger is on point. Adobo shouldn’t have onions and lemon because it will become bistek(we call in filipino). It’s true should be onion spring or cilantro instead of parsley we filipinos never use parsley aside pasta dishes. He is also right about water level. I’m impressed about uncle roger’s knowledge
It might have been closer to bistek if it weren't so damn watery.
Remove the chicken and put beef now it's bistek
As a filipino I didn't know that you shouldn't put onion on adobo.🤣 keke
@@KimTaehyung-cw8df original adobo doesn’t have onions just garlic. You must know. Well if you want to add onions nowadays feel free 🤣 keke
We put onions on our adobo ☺️
In the end, the adobo we Pinoys know is what we grew up eating in our homes. There isn’t one official recipe. The humble Filipino adobo is as varied and versatile as it’s people. ☺️ Much love, Nigel, all the way from Chicago via Manila, Philippines.
I still love my adobong mani.
Yup, different region have different taste, Bicol Region tends to do things spicy they are like the Sichuan of the Philippines. In Visayas which tends to go with the sweets, a variation of pork adobo, called Humba is very popular. In Mindanao islands tends to be more minimalist in their adobo with lesser spices.
One thing for sure is we NEVER put lemon on it lmaoo
@@Auoric Or parsley for that matter.
This is tough😯., ..ua-cam.com/video/gmu5KY-ykv4/v-deo.html
Not a Filipino, but I have had the dish several times here in South Korea through our past Filipino neighbor in Busan. His Adobo has that brown and juicy look to it that you can actually make fried chicken out of it as leftovers. That one looks like it's overcooked and the "sauce" looks muddy and like Uncle Roger said, watery.
Yes sometimes we Filipinos fry the chicken if there are leftovers the next day.
Exactly! Leftover adobo chicken can also be coated with batter and fried. Voila! You now have a flavorful fried chicken.
There are actually some version of adobo that is watery. Some Filipinos want that "sabaw" to be paired with rice. But the "sabaw" here is very watery, you can see its paleness. It looked pathetic. It looks like it tastes like water with black food coloring.
2:05 And the guy says it with such a reaction, as if he had brought the most exotic spice from the Philippines himself; on his shoulders.
😂
The variations of adobo are limitless, ingredients and spices are done according to which region you belong to. It's ok to cook it in whatever style and ingredients you like, but never call it "Traditional" if you're not using Filipino ingredients.
Oof
exactly!
that shit is too watery, is that adobo soup?..
Not saying it's correct, but if you can use whatever ingredients in your region, perhaps Filipinos living in the US would use habanero, parsley and lemon?
kinda true and kinda not becuz adobo needs the exact ingredients and any type of meat for example fish or chicken
Just add equal parts of soy sauce and vinegar , garlic, onion ( it is ok in this case coz it gets disintegrated into the sauce), brown sugar, peppercorns, bay leaves, pork or chicken or whatever meat you have and just boil it until you met the consistency of the sauce you desired. If you do not have time, no need to marinate, you literally just have to mix the ingredients in the pot. This adobo version is the easiest dish apart from some egg dishes, it is extremely hard to f*ck up lol
Water????
Too sour, cut the vinegar in half and add water for me.
@@xivi13ix You only need to add water if you need more cooking time for the protein but then you want to cook it down until the water is basically gone. It until the sauce had the consistency and taste that you like. I like to reduce until the sauce is thick and has a nice oily sheen. Also adjust the vinegar to your rate preference but I like the 50/50 ratio personally.
@@SuperMeat83 appreciate the help also what soy sauce do i use...light or dark
@@xivi13ix Datu Puti
Im malaysian but as someone who came from SEA region i felt for guys. Im with filipinos on this one ☝️
69th like😗
You didn't try the dish
as a filipino, my dad is sobbing on the floor
As a Filipino, Im so impressed with “Tito Roger” (Tagalog translation for Uncle Roger) because he is very on point!! Habanero, too much water, putting lemon etc! Hope you can do video for Filipino Sinigang!
Or my favorite, soutanghon!
Don't you guys saute chicken to combine the flavours before adding water?
@UCoCF9nsJBXi48ZZakzE35IQ Yes but when adding there is a science, he did it so wrong on a national television, the flavours have to combine before adding water, but that dude added a lot of water and diluted every seasoning, made it float on top before adding the chicken. That is so so wrong that every ingredients is going to boil with no seasoning and no flavour. That was even a worst technique to make a soup
@UCoCF9nsJBXi48ZZakzE35IQ why are you being so censored?
Fun fact: Though Adobo came from Spanish name Adobar, it is actually authentic Filipino recipe used by the Filipino native before the Spaniards arrive to the Philippines.
agree.. they dont even use soy sauce and vinegar in spanish cuisines, the only spanish thing about adobo is the name, which is the method of native filipino way of cooking and preserving.
Adobo Adobamos
Adobas Adobáis
Adoba Adoban
so basically the spaniards stole the concept of adobo and claimed its theirs /j
yep, it was created in the philippines but the spaniards named it when they arrived here and were offered pre-colonial adobo.
@@arlynnecumberbatch1056 they saw the natives how they preserve the food by using vinegar and called it adobar
As a Filipino, this hurts my eyes.
But still happy, because Tito Roger finally reacted to a Filipino dish 😌 👌
Filipinos are the mexicans of asia
Nobody like them
It hurts my eyes when pinoys make "baked sushi". When it should be called "baked seafood casserole."
Your eyes may hurt over watery adobo, but the Japanese are rolling in their graves seeing pinoys make baked sushi.
@@JamesBond-jy8ti According to the net, it seems to have originated in Hawaii with their poke bowls etc. I guess you could do anything you want with food but what bugs me in this specific video is that he calls it a traditional adobo instead of his own version of it.. As long as we don't call "baked sushi" a traditonnal japanese dish, then I don't see anything wrong with it.
Aaah welcome to the internet
@@JamesBond-jy8ti it hurts my eyes because that adobo doesn't look like any adobo I've seen and it has too much onions and wrong ingredients
And even if it's watery it's still good because I really like the broth of the adobo
I don’t eat or know Filipino food.
I don’t always agree with his content.
But he’s just.. so amazing.
I love uncle roger’s character but I also love it when he breaks character. His natural voice is 🔥🔥🔥
The moment when those giant heaps of onions and tiny bits of garlic went in the pan....I was like 'is that still chicken adobo? That's gonna be a 'bistek' dish by now'. With that method of drowning the chicken meat in watered sauce and adding lemon as a garnish will only make the sour-citrus taste prominent like a typical 'bistek' instead of the vinegary taste of adobo. Also, I bet that marinated chicken meat retained some of its fishy taste without the important secret ingredient called ginger.
Anyway, I'm glad adobo started being recognized outside of Asia though.
And thank you Uncle Roger for reacting to this Filipino dish.
fax
How does chicken retain a fishy taste if you dont mind me asking
@@KingJH0510 if you won't cook the chicken meat well it would be like that or the seasonings you added did not get absorbed, then the raw taste/fishy taste of it stays put even if you cooked it.
@@KingJH0510 Others call it "gamey taste". It's when you taste a not even half-cooked chicken then you'll know that gamey taste.
Ginger???
I didn't realize uncle Roger react to Filipino food would love to see more Filipino food videos in the future as a Filipino :)
4:53 My mom reacted that one time that why does it need to say so formally like what the hell "Deglazing" means. xD
Uncle Roger protecting our treasured food. This is such an honor
As a white girl I felt I could not comment. However I grew up with a Filipina stepmother. Adobo is my favorite. She used to also do the eggs because I really like them when I come to visit. I would sit down with my late father and she would give us hot sauce that my step sister and her would not eat. I personally was offended by the habanero and the lemon, but being a bad cook that just free loads off of my stepmother and stepsisters cooking, I felt I just couldn't make a comment.
I saw this episode when it came out and I personally had tears even though my own ancestors are not crying. However my stepmother who used to have her own Filipina deli restaurant complete with Filipino soap operas running all day long, would not be happy to see this.
I felt I threw up a little bit in my mouth when the lemon was put on the plate it's so wrong.
Thank you Uncle Roger for saying all the things I secretly agreed with but do not have the Asian pass to save them out loud myself.
You most definitely get an Asian pass because you do get it! ☺️☺️
Ah you guys are sweet! And every time you guys comment it reminds me I need to buy another airplane ticket and go visit family. I think I should get a pass because I have eaten menudo and it freaked me out (liver) but I was told your stepmom made this and you should eat it. 😂
My stepnan was filipina, I might be biased, but her adobo was the best.
Anyone can comment regardless of their sex or race; don't let anyone tell you otherwise.
Of course you can. We filipinos really appreciate when other people take time to study and admire our culture. Nephew suit guy did not
Hahaha, “traditional” adobo never uses Kikkoman. Also, with the small amount of vinegar used in that adobo, I immediately knew, that’s not the traditional adobo. Vinegar is a very essential ingredient of the traditional adobo. Lol! Uncle Roger is on point about the ingredients. Adobo has a lot of variations per region in PH but one thing, I can say, they have in common, is NO PARSLEY. Thank you, Tito Roger!
Haha True it's Datu Puti! Haha
True.
Datu Puti for Vinegar.
Silver Swan for Soy Sauce. (Yum!)
And wait, Peppercorns also.
Adobo has no tradition and no culture, that is their point!
Parsley in Adobo so Gross 🤣 just use black Pepper and you will got a good Spice
(Siraulong Cook yan 🤣)
So you're saying it uses soy sauce but not that brand? Like huh? 🤔
I've been going through and starting to watch your videos, and I'm surprised that it took over 7 minutes, for the leg to come down. So far, from what I've seen, that's the longest Uncle Roger has kept his leg up.
The thing about Filipino adobo is that there's no one single recipe for this dish. It varies by region, and each household has their own "rules" on how to cook adobo (my mom, for example, always told us specifically to NEVER immediately mix the dish after first adding the vinegar and soy sauce). Onion is pretty uncommon, but not unheard of. Hell, habanero isn't even that big of a deal. Sometimes I just use straight up chili flakes if I can't find siling labuyo/FIlipino chili pepper. I know some folks who also use star anise for their adobo. I also love adding eggs to my adobo, probably half a dozen or so medium-boiled eggs that I then let soak into the sauce like a ramen shoyu egg. There's also a dry version of adobo, where there's very little sauce, but just as flavorful.
However, a general rule of thumb is that you DO NOT add that much freakin' water to the dish, nor do you add so little soy sauce and vinegar. Not enough garlic; like Uncle Roger said, you need at least 20 cloves for that much chicken! Not enough bay leaves! Where's the whole peppercorn?! And if you're going to add that much water, you need to add more soy sauce and vinegar to compensate and help thicken that sauce, or else you're going to end up with that watery mess in the video. Also, parsley??? What the hell is that doing there?
Oh yeah. I get a lot of this stuff is substitution for locally available US ingredients, and that's okay... And onions are fine if you like onions, hey? As an allium fanatic I'm always in favor of finding another goddamn excuse to add it or garlic or both to things.
But US supermarket availability doesn't compensate for not adding any fucking taste to your sauce. Come on.
On another note, some people do use parsley as a garnish, so that's not too bad... But its flavor profile is mostly already covered by everything else that should be in there, like black pepper. It's like the lemon juice: Why's this guy trying to compensate for ingredients he didn't add enough of? Just add enough fucking vinegar and you don't need the lemon, my dude.
My Grandma puts sprite in her Adobo
YES. THICC, SYRUP-Y ADOBO IS THE BEST.
I’ve done that as well, but only with pork adobo; it’s a good substitute for both the water and sugar, and the carbonation helps make the pork even more tender.
Pro tip: Don't call something "traditional" if you aren't making it traditionally. You very much can personalize your adobo, but never call it traditional. 🤦🏻♀️
Yes! Fusion food or with a twist is absolutely great but you definitely have to disclose it, traditional this was not. Even just saying this is my take on something is better than saying it’s authentic!
This is like the most essential thing
You wanna call it “traditional”? Have a Filipino cook it
Except what is considered "traditional" changes with time. Your grandparents could say the same thing about whatever you consider traditional. Don't be stuck up bellend. Let people have food however they want and call them whatever they want. Are you in some sort of food regulation committee? Get a life.
@@randomuser5237 get a life??? Says the dude ranting and insulting people for their properly worded critique??? lmao 🤡.
Also, I never said he couldn't change the recipe. In fact, I highly suggest you personalize it, but don't call it traditional or authentic. BTW, traditional adobo has a standard recipe of soy sauce, vinegar, bay leaf, whole black pepper corns, and garlic. That's it. Anything more than that is personalized.
I’m a Filipino who loves eating soup meals because I enjoy drizzling the broth, soup, or sauce over my rice. I would constantly ask my mother to make her adobo oozing with sauce, but she would reprimand me and say it would no longer qualify as adobo. Moms are THE authority figure in our culture.
So, no. That’s not adobo.
Hahahaha im the same... thats why when I make it... I make sure it has a lot of sauce but all in proper seasoning still so about 5-10x the garlic, soysauce and vinegar for the amount of water the dude in the vid added.
I am Indian and never had adobo but i agree to beginning of that statement on a cellular level and yes, cellular cause while typing i couldn't remember the word spiritual
My grandparents loved sabaw over their rice. This looked more like a stew than adobo.
The way I learned to make it was 'soupy' , and is an absolute go-to when anyone in the family is feeling sick.
With that amount of water, we can already call it the tinolang adobo. Hahaha
How can someone screw up adobo that bad??? I feel for you, Tito Roger!
You know, there's actually a few Filipino cooks over here who like pouring Sprite (lime soda) into their adobo. Gives the dish a zesty taste. Maybe some people translated that into putting actual lime in. Or, idk, calamansi.
Also, yea, that adobo looks way too watery. Most people I know prefer a glazy sort of sauce for their adobo. I've yet to encounter a version that's literally served like tinola where the chicken and rice could be served literally swimming in soup.
But we dont use habanero and parsley..
My father uses coke instead of sprite for more sweetness
@@bryanrabor4170 thats cool. I use coke sometimes. But I havent heard anybody who uses habanero and parsley. For added spice we usually put chillis/sili.
I prefer the sauce to be a bit more viscous.
But if it's watery it's more like soup then which isn't necessarily bad, since it should go nicely with the rice.
But in that case it better be well seasoned, not like how little garlic was used, or low-sodium soy sauce, because it would make the "soup" bland.
All the extra shit really isn't necessary, and makes it nothing but a non-authentic, second-rate, trying-hard copycat.
You can try eating in Carenderya.. they add more sause so that you can mix it with rice
HAHAHAHA I enjoyed this video! I am not Asian, but I make adobo that my wife (Filipina) claims it's the best. I marinate overnight, I never put parsley, and of course no lemon haha, but I make it with extra liquid, the marinating liquid becomes a sauce with insane flavor!!! Thanks for this video uncle Roger!! you rock!
Yep. Marinating overnight is the best and the sauce must be thick which is amazing when mixed with rice.
I love extra sabaw
I've been dreading the day that uncle roger would make a video about filipino adobo because adobo doesn't have a standard recipe (dumb government even tried to make an issue about this lol)
Different regions in the Philippines have their own recipes. Some make it sweet and may add pineapple while others use chilies/onion for that extra kick and may make the sauce thick by crushing chicken liver (or using liver spread like in our recipe) and adding coconut milk. There's even adobong puti (white adobo) which is basically substituting soy sauce with fish sauce or purely salt.
While I do understand this is mainly a comedic take. There's are sure points made by uncle roger here:
1. A little amount of garlic, adobo is a garlic marinated recipe. That looked like a clove and a half. Plus that amount of onion. He might as well have added dried banana blossoms coz he's basically making a similar recipe to adobo which is "paksiw" for pork hock
2. The sauce is watery, it's obvious that it wasn't simmered that long nor used more marinate to make the sauce at least glazy or thick. They really stands up with the stereotype that white people make bland food.
3. The parsley and lemon was just ridiculous, there are a lot of garnishes that you can put on adobo. Like onion chives, boiled eggs, or even toasted garlic. And the lemon was just redundant it already has that acidity coming from the vinegar
All in all, I enjoyed this vid and I really love that saying "Use the right amount, not the WHITE amount". Lol
This is tough😯., ..
ua-cam.com/video/gmu5KY-ykv4/v-deo.html
The right/white amount joke tickled me, I loved it. Told that to my gma after watching this.
PREACH
One of the things that annoys me the most when people cook things from any cuisine is that they don’t simmer it long enough. Plenty of European dishes call for long simmer times, but people just get bored and lazy.
Like, just leave the sauce in the fucking pan for a while and you’ll get a thick, rich sauce, it’s not that complicated lol
I thought the government proposing a standard recipe for adobo was the same reason ISO 3103 was made for standardizing the preparation of tea, which doesn't aim to define how it's should be made, but rather only serve as a comparison baseline of sorts (see Tom Scott's video about it: ua-cam.com/video/nAsrsMPftOI/v-deo.html ).
Not sure if that was the actual intention of the Department of Trade and Industry though.
i’m not even filipino and even i know that lemon on meat rice doesn’t sound right. it just doesn’t mix
I am impressed that he knows a lot about Pinoy ways. you deserve to be the Tito (Uncle) of Pinoys
As a Kapampangan who loves to cook and eat Filipino delicacies. We must say, you are worthy to be called "Bapang Roger".
hahahahha ikwa me ken soy
But I prefer "Tatang Roger" ;)
tapus potang ka close mune ‘bap’ namu ing awus tamu kaya
Bapang Rod 😭
Eyyy, another Kapampangan!
I agree with all of Uncle Roger's comments. I can't believe that an uncomplicated dish like Adobo turns complicated. You don't even need to marinate it at all. No onions period. As for chilies, go for the siling labuyo, the're small but a killer. And for heaven that is all holy, Adobo is not a soup.
Actually, "Adobo" stems from the word "Adobar" which means "to marinate" which is how it got its name. Granted, due to modern cooking it's not really necessary but in terms of traditional cooking you have to marinade it
My Lola and every old person in our neighborhood marinated the meat. It absolutely makes a difference.
soy, garlic, chicken, paminta(idk), vinegar, water, bay leaves usually all you need
@@jayvee4321 I believe the marinated part of it isn't because it's marinated before cooking, but because it sits in the pot for so long, stewing and marinating in the sauce. I doubt pre colonial Filipinos would be any different than modern Filipinos with how we hate making complicated food.
@@Nil_Sama I kinda agree. It's supposed to last long because it gets preserved by the salt and vinegar. But the marinating before cooking is optional, and can be a good idea if using thick cuts of meat. And if you have the time, why not? But then again, who knows. Adodo is so good, leftovers are impossible.
As a filipino i am happy that uncel roger almost knows every singel part of the dish iam very happy for uncel roger you are the best uncel in the world
The fun thing about cooking adobo is getting the right flavor of the sauce from combining soy sauce, vinegar and water.
This video just made our dish into a freaking chicken soup
As a Filipino I appreciate your knowledge about our food love u uncle roger
@its Time make it a rickroll
As a Martian, and growing up in Jupiter I can say that adobo in my planet is way better.
React mo nga HHAHAHAAH
I actually did let my mom watched a clip of it and she did told me that this (the process of cooking) was too extra and made her bamboozled. 😀
This is tough😯., ..
ua-cam.com/video/gmu5KY-ykv4/v-deo.html
My step mom is Filipino, and when she makes adobo, the sauce is really dark. So, I agree that theirs is too watery. My step mom was like "wtf?" When she saw the lemon and parsley
this water watery, the real adobo is soy sauce and vinegar watery..
step mom? 👀
@@dylsegno349 what's wrong people can have parents lol
@@dylsegno349 Yes because their bio-mom probly left them so they get a stepmom in place of the mom role. Nothing wrong.
@@randied603 he's just a porn addict lmfao
Uncle Roger you’re funny. Lol! I mean thank you because you are there to give knowledge for those who doesn’t know how to cook adobo yet but I love the way how you comment. Hehe!
i've lived in the philippines for a couple of years and i'm no chef whatsoever but even i gasped when he poured all that water in 😂. when the ignored guy tasted it, all the rice was swimming in the soup haha. it does vary a bit but when it's cooked well it's amazing.
Maybe the lemon was being used as a sub for calamansi? I suppose it's the closest tasting fruit to it in the states, but it's still weird that he did that lol.
🤣🤣🤣🤣
@@Nessa-ir2br yeah absolutely, i think you're right, but better just to leave it off completely i think. feel like the lemon would never go with the marinade he's made, it's a strong flavour. but i'm not a chef so i'll defer to the experts 😁
When he's supposed to make a sauce but ended up with soup 😮💨
@@Nessa-ir2br I'd rather get half-lime, half-orange if you don't have a calamansi, but want one.
3:17 WTF is a flavor protector XD
As a Filipino, I felt that. One of my favorite meals being ruined. I started crying
As a Filipino, I didn't, but I _did_ say "look how they massacred my poor boi."
Followed closely by "thank fuck I didn't watch this on TV."
Adobo is ruined by so many Filipinos everywhere. He got thaf recipe from Filipino friends who invent their own Adobo because they think the original recipe will just seem like dog food.
To you guys and all Filipinos, I am so sorry and I will pay and maybe even try and give you therapy.
They are making me cry too
So does our Ancestors
As a Filipino, I bleached my eyes watching this.