Can the Food Network make something right for change? ;) Be sure to Subscribe and don't forget to check out Andy's Pork Adobo: ua-cam.com/video/beV7sJdRhNg/v-deo.html and Rachael Ray's Adobo: ua-cam.com/video/pu6txnjg7KA/v-deo.html
@ChefJamesMakinson I think I might have found the paella ua-cam.com/video/_li_hbMTilI/v-deo.html (credit PforProductionLondon) note it is a giant size. a little help and good luck from canada!
Uncle Rodger forgets that he's watching a TV show, a TV cooking show. It doesn't need to always be the uncle Rodger way, that would be boring! I feel that being a chef you need those fundamentals and the most part of Americans that aren't Culinary art experts can do what they want. Food should be fun, not with serious rules. Create your own rules.
just imagine: the world's worst adobo is made by a guy in a suit in an expensive tv studio while the best adobo is made by old ladies in flip flops selling off a sidewalk.
Filipina here. Been taught by my mom to never marinate the proteins of adobo in vinegar because it will make them tough. Vinegar really does cure or pickle stuff if left alone for a while. So just marinate in soy and add the vinegar when cooking. Also if you really want to deglaze, the vinegar should do the job. Oh and the rule of thumb is, 1 whole head of garlic, crushed per 1 kg of protein. Works every time.
Whenever I cook adobo, I use calamansi instead of vinegar 'cause I like the zesty kick (and don't really care for vinegar, I'm sorry ). I also add sugar after I boiled down the meat to help with caramelization without easily burning then add onion and chili/bell pepper at the very end.
Pinoy here back home sometimes I marinate my chicken or pork but I don’t use vinegar. I used calamansi and couple of hours of marination will do. Vinegar’s acid is much stronger.
I don't watch the shows except as reaction videos, so my knowledge of who these folks are is a complete blank. However, I do know some Greek drama and what I see here is the devolved form of the chorus.
Per by Filipino friend, adobo is about balancing soy sauce, vinegar, and garlic. He gave me a couple great recipes. You can adobo anything with that balance. I “adobo” mushroom, bok choy, and rice soup… yes, I know, Uncle Roger would cry with ancestors.
basic adobo recipe is ..soysauce..garlic and vinegar others ingredients is just for xtra taste ... i love adobo a little bit drowning on its fat oil.. not watery hahaha ... its like its just the oil can make you already full because of all umami is on there... downside is you will end up in emergency if you eat too much 😂
My mom makes adobo everything. It's normal filipino cuisine to adobo anything. Lol. My mom loves adobong pusit, which is squid and my nieces love when she makes adobong sitaw(long bean).
Also, we use a mix of palm vinegar, soy sauce, garlic, and black pepper as a dipping sauce or we add it to soups and stuff. Basically uncooked adobo seasoning. 😂
Pinoy here. For ~1kg chicken I marinate it overnight in a mixture of 1 cup soy sauce, 1/2 cup cane vinegar, 1/2 cup water, 1/4 cup brown sugar, 6-8 smashed cloves of garlic, ~1 tbsp black peppercorns, and a couple of bay leaves. I pan-fry the chicken in a bit of oil until cooked whilst reducing the marinade (without the bay leaves) in a separate pan. I usually finish the sauce with a quarter cup of coconut milk, stirring over heat for about a minute or so. Toss in the chicken and you're good to go. Best served with plain rice. Edit: I once tried putting Tabasco Habanero in adobo. Wasn't too bad tbh. Like what Uncle Roger said, spicy adobo variants often use _siling labuyo._
In most of East Asia I think we use plain rice without seasoning. The idea is that plain rice pairs really well with stuff that is a lot more flavourful. For instance, the adobo sauce is often quite concentrated because you use several cups of soy sauce and vinegar. This combines well with plain rice. Similarly for some Chinese and Japanese dishes, like Mapo Tofu. IMO the savouriness of many of these sauces enhances the flavour of rice itself. Unintuitively, rice is perceived as not having any taste on its own, but it kinda does when you combine it with stuff. And the contrast of plain rice and sauce often tastes better than uniformly flavoured rice.
The point of rice is to take in the flavor of the sauce as you explained. In this case the “sauce” looks like a wet mess, filled with soggy sliced onion. I make vegetarian version of these dishes and my sauce has never looked so watery and I bet my no-meat dishes have way more flavor than that rubbish.
For ~20 years, I had the impression that plain rice is bland. The bare minimum was caramelized onions and some carrots. Then I travelled to China, and I had plain rice. It had flavour; it had character. It turns out the type of rice matters. In Central Europe (I'm in the "developing" part), we did not have the option of high-quality rice. What we had was half-broken and bleached to hell and back. From that trip onwards, I only bought Basmati, Jasmine and Bomba rice, and I'm happy (nowadays quality rice is quite affordable). I could eat plain rice even without salt.
@@minime7375there’s some BOMB ass vegetarian recipes, can you give me one for adobo? I’m in culinary school rn and I REALLY wanna try a new recipe that’s I’ve never even eaten before, it seems so much fun
@@giga_chad9 tbh I just replaced the chicken with portobello mushrooms, I haven’t made it in years though (I found it on Pinterest as chicken adobo) but the sauce looked like in the other recipe chef James showed, thick and shiny. Maybe it works with “tofu chicken” too but I don’t like the texture. edit-I’m not a chef, not even a trained cook, I just don’t have many vegetarian options so I improvise☺️
As a Filipino i can say this version of adobo is very awful ✅ Use Red Shallots instead of white onion ❌ never use parsley in adobo as garnish, always use spring onion but usually we never put toppings in our typical adobo. ✅ use only bird's eye chili (siling labuyo or taiwan f1 chili . never use chili with a fruity flavor (habaneros,reapers,jalapenos) ✅sauté the garlic and onions before putting the chicken ✅pour the vinegar when the chicken is cooked and cover the pot. remember do not mix upon pouring the vinegar.
I just have to say, as a Filipina living in CA, I cook with yellow (or white) onions and it still turns out fine. Also, I don’t really cook with shallots even when I make Chicken Adobo in the Philippines. The only thing that matters to me is the flavor of the Chicken Adobo.
Hello Chef James, a Filipino here... Actually our Pinoy adobo can be cooked in one pot style. We put the protein and ingredients in a pot all at once until its cooked and searing it first is totally optional. And again it differs a bit when we cook chicken adobo coz we tend to put ginger to neutralize the smell (if u know what i mean hehehe) and if its pork or beef adobo we don't put ginger only in our chicken adobo. Majority of us also put vetsin for added umami flavor, and those who are madly health conscious don't. Thank you for sharing your videos with us. ❤❤❤
It almost feels like to me as if though that sooner or later, we eventually will get that one upload where james has had all of his buttons pushed to the limit, and thus swears. 😅😂🤣
As a Filipino, your adobo can definitely have a great amount of sauce that you can just eat like soup (adobo sauces are made of mostly soy sauce and vinegar, so sorry if there are any health problems brought upon by chugging adobo sauce like a soup), but it isn't supposed to BE soup. If your adobo suddenly looks more like tinola or nilaga, you've messed up lol
Only one time have I ever had too much garlic and that was a tiny Italian restaurant and garlic was prominent in the name of the pasta dish The minced garlic was put on much like that parsley and it was barely cooked. Every other meal I've had that garlic has had any place in, the amount could have been doubled and I'd have been very much happy for it
I dont chop the garlic actually in Adobo I just smash it 6 to 10 garlic cloves for adobo is pretty good number! I dont put water sometimes just the soysauce and vinegar to simmer till it cook because the chicken itself has it own. My mother and I has our own version in cooking adobo. This adobo with suit guy its terrible..
I miss adobo..I think I’ll cook later our way as a filipino…in Philippines we have a lot of ways to cook adobo..as we in Visayas we like to have a spicy chilli which we used 🌶️ and more vinegar but our vinegar is a pure coconut vinegar..
When you put more garlic in adobo.. it will make adobo sweeter. Adding sugar is optional. The ratio of soy sauce to vinegar is 1:2 respectively, you'll never go wrong. We don't put water in adobo! Because if you mix it while vinegar isn't well simmered, it's sauce becomes sour and the meat gets rubbery. It is optional to put water towards the end of the cooking. But it becomes a whole new recipe when you do that.
I actually like my adobo extra sour. I cook it in a Dutch oven(because I'm Dutch and I just have one laying around the house) and I leave the lid on to keep all the vinegar in. I love the extra tang. My filipina wife agrees it's good! Though she prefers the vinegar steamed off.
Andy and Joshua are the people so far who really made a research about adobo. They really spend time to know what the correct ingredients and procedures in cooking it. A great cook is like a writer. They research their subject or recipe very well. They don't just show their output without any substance.
That's just 1 version of adobo, the Luzon/Manila typical one. Adobo is not such a strict recipe and very diverse. pineapple is a regular addition in some provinces, one even with tumeric, all of them are traditional. Filipinos don't know how diverse Philippines is, Mindanao is often forgotten.
Andy is impressive, he even thought of going to the Philippines and looking for the oldest version of adobo, then he even taught what the common ingredients of adobo are.
Plain rice is always paired for adobo. And his adobo turns into a soup. And I got why Uncle Roger relates the amount of used to a truffle. The suit guy use garlic as if he's saving it and not using enough. Also, I've watched Andy's Adobo and the technique he use was what he had learned when he visited the Philippines.
fun fact, one of the largest fresh markets in NY, Chelsea Market is the ground floor of the FOOD NETWORK BUILDING. There is no excuse for not having ANYTHING and EVERYTHING.
In the Philippines, we make either a dry adobo or adobo with a lot of sauce, but… it shouldn’t be as pale as what they did.😅 If you put more water, you should also add soy sauce to give it more flavor & color.
Here in the Philippines, we don't really put salt or anything else while cooking rice. We just cook the rice in a rice cooker and wait until it's done because it is the "base". All the flavor is supposed to come from the main dish or "ulam" in Tagalog, the rice is just there to balance it out. The big problem I see with the recipe here is that it's too watery and bland so by the time it reaches the rice, the rice won't have anything to contrast. I'm hoping that when other chefs tap into Filipino cuisine again, they cover other dishes also like Sinigang, Bulalo, Kare-Kare, and more since there's plenty of dishes here that are so amazing. (Just hoping none of them get messed up by the likes of Jamie Oliver LMAO)
there's alot of adobo version like dry adobo or with soup adobo with less "TOYO" alot of oil salty adobo sweet adobo here in province cook adobo like that
Hello Chef and Uncle Roger; I turned off The Food Network and related channels years ago!!!! When a channel has to resort to cooking game shows to fill time, then you know things are going bad to worse!!!! Your Adobo video proves my point!!!! John Shaw
I'm Filipino and I prefer "watery" adobo myself. I think it's because I'm not a fan of plain rice and would rather smother mine with adobo sauce. I say watery but it's still thicker than the one in the video, I just increase the amount of ingredients (specifically soy sauce and vinegar) and let it simmer. Generally, the stronger the flavor, the better.
The more precise term for your preference is "saucy" which is thicker and that is still ok. That one in the video is very much like a soup already (like sinigang or nilaga) lol.
Habanero and Parsley is definetly not a traditional Adobo ingredient but the beauty of adobo is you can add whatever you have in the pantry in it. The biggest crime here is the soup, too much water.
I am a Filipino cook and the way I see it, I see a lot of things not suppose to be in there adobo. 1. no lemon 2. no parsley 3. add the dried bay leaf when marinating the chicken 4. add a little more crushed garlic on the marinade 5. a little more vinegar, ratio of vinegar and soy sauce should be 1/4 cup of soy sauce to 1/2 cup of vinegar per 250 grams of chicken 6. slow simmer the adobo please 7. and lastly if your a chef always taste the end product if the taste is enough to satisfy the palate...
@@shuadelossantos9397agree, no onions please. With that amount of onions he used, it would be mistaken for bistek. The lemon was for me - no, no, no please 😢.
@@shuadelossantos9397 bistek has calamansi right? and also the white onion not the red one. It is not a bistek without the calamansi and white onion so it is still at adobo side.
Every time you react to Uncle Roger, it makes me want to see a collaboration between you two so much. I already know that it's going to be great. Thanks for the early video, Chef James. Have a great day ✌️!
I don't know anything about Filipino cuisine, but we don't even use habanero here in México to make our Mexican adobo, habanero is usually for making sauces, although it's more used in the south of México like Yucatán, but even their dishes use very little habanero because it could be overpowering and could ruin the dish if not used properly. Great review as always, James!
I miss using them and I miss Mexican cuisine so much! The restaurants here are not the same as what you can get in the southwest. If I can get the ingredients I want to make Mole
The guy cooking the dish mentioned traditional Filipino adobo in the very beginning.. but Filipino adobo does not have chilli or hot pepper as traditional ingredients
Its so bad 😭 Its amazing to me how often they mess up when there supposed to be professional cook. My husband's a chef in a chinese restaurant and seeing them cook vs food network is..... no words 😂😂 I love your channel because not only are your videos entertaining but I learn something as well 🥰
The Kitchen is an American cooking-themed talk show that airs on Food Network. And it is hosted by four people Jeff Mauro,Geoffrey Zakarian , Katie Lee and Marcela Valladolid (who left in 2017). So the two people who are sitting down are the other two hosts of the show.
As a home cook who's always eager to learn and experiment in the kitchen, I've been following Chef James Makinson's reactions with great interest, especially his take on Uncle Roger's critique of the Food Network's Adobo recipe. The lively discussion and the shared insights from various culinary perspectives are truly enlightening, and it prompts me to share my own experience and thoughts on the matter, especially regarding the dish in question that was meant to be a Filipino Adobo but seemed to have taken a detour somewhere along the way. Firstly, Filipino Adobo is a dish close to my heart, embodying the rich culinary heritage of the Philippines. It's a simple yet profound dish that beautifully marries the flavors of soy sauce, vinegar, garlic, and other spices to create a comforting meal that resonates with the soul of Filipino cooking. The magic of Adobo lies in its versatility and the way it captures the essence of Filipino cuisine's ability to blend sweet, salty, sour, and sometimes spicy flavors into a harmonious dish. Upon seeing the Food Network's take on Adobo, I couldn't help but feel that something was amiss. The dish presented resembled something closer to a Danish "Hakkebøf" or an English Salisbury steak, especially with its emphasis on onions and gravy, albeit with chicken as the protein of choice. While innovation in cooking is always welcome, the essence and core identity of Adobo seemed lost in translation. The inclusion of ingredients like habanero, which is not traditionally used in Filipino Adobo, further deviates from the authentic taste and experience that defines this beloved dish. In Denmark, "Hakkebøf" is a comfort food staple, typically made from minced beef and served with soft onions and a rich, brown gravy. It's a dish that warms the heart and brings smiles to dining tables across the country. Similarly, Salisbury steak, a classic American comfort food, shares this comforting quality with its ground beef patty served with gravy and onions. These dishes, while delicious in their own right, carry a distinct identity that is markedly different from Filipino Adobo. The essence of cooking Filipino Adobo lies in its simplicity and the careful balance of its core ingredients. The beauty of Adobo is in how it allows the natural flavors of the chicken or pork to shine through, enhanced by the tangy depth of the vinegar, the umami-rich soy sauce, and the aromatic punch of garlic. This delicate balance is what makes Adobo a standout dish, one that does not rely heavily on gravies or an abundance of spices to make its mark. In reflecting on the Food Network's interpretation, it's clear that a return to the basics might be in order. A more traditional approach, focusing on the foundational elements of Adobo, could help preserve the dish's integrity while still allowing room for personal touches or regional variations. Cooking, after all, is as much about honoring tradition as it is about personal expression. For those of us who love and respect the art of cooking, it's important to remember that every dish tells a story, and every ingredient has a purpose. Whether we're cooking for our families, sharing recipes with friends, or presenting dishes to the world, the goal should always be to convey the heart and soul of the cuisine we're representing. Chef James Makinson's reactions not only provide entertainment but also serve as a valuable learning resource for home cooks like myself. They remind us of the importance of understanding the cultural and historical contexts of the dishes we attempt to recreate. As we experiment in our kitchens, let's strive to celebrate the diversity of world cuisines, always with respect and a genuine desire to learn and share.
It's funny the disclaimer you gave was literally the same thing I was thinking in watching another Uncle Roger review and I was thinking, "I literally would have just moved on 30 seconds in if it wasn't for Uncle Roger's commentary". I grew up watching Mystery Science Theater 3000 though.
I've commented on Rachel Ray's Filipino Adobo recipe reaction before, and I'll say again that it's okay to substitute ingredients that may not be readily available, that being said, the only ingredient that might not be available is the chili (and even that is considered optional, my mother usually just tosses a couple of chilis in whole and whoever wants to eat them can crush them into their own portion, otherwise they get tossed out with the bay leaves later). Rachel's true failing wasn't the Adobo itself, but the rice abomination she wanted to serve with it. Onions can be added into Adobo, I know a lot of Filipinos who do that, my mom does it too. But this FN recipe really REALLY skimped on the garlic, Adobo should have a lot of garlic in it! We usually toss the cloves in whole (if they're on the smaller side) or crush them with the knife if they're bigger. As for the amount of water to add, it can depend on how "wet" or "dry" you want your Adobo to be, we prefer ours drier, so we don't go overboard with the liquids and let the sauce reduce. That being said, too much water, the Adobo looks anemic, I'd be reaching for more soy and vinegar to try and save it...and more garlic. And, when it comes to the rice, given how flavorful (and salty) the Adobo is supposed to be, we usually just eat it with plain steamed white rice too, and if you have to add salt to your steamed rice, it means your ulam is too bland and you didn't do it right. And I don't mind changing things up to suit your own personal tastes *if* you are cooking for yourself at home and whatever, but do not refer to it as Filipino Adobo in that case. Honestly, I really wish they brought in actual Filipino chefs as special guests to walk them through the recipes (and this should be the case for dishes from other countries/cultures as well, especially if they intend to represent it as "traditional" and/or "authentic"). The parsley and lemon really ticked me off, because those two ingredients are so far removed from anything Filipino...you already have vinegar in the dish, you don't add additional citrus to it! And lemons aren't even native to the Philippines (we have Calamansi, but that shouldn't be anywhere near Adobo). And random addition of Parsley is the most white people thing to do...I can see that the logic was "ugh, this dish is so beige, because I didn't add enough soy sauce and drowned it in water, it needs color - I know: parsley!"
@@kohakuaiko Yeah, substituting lemons for calamansi is acceptable, but only for those dishes that should actually have them lol. I had pancit for lunch yesterday and we did in fact have lemons, because we were out of calamansi.
When you add sugar to "adobo", it becomes "humba". I make a mean adobo using leftover wine instead of vinegar. Potatoes are also good to include in the stew.
But Humba is more sweeter, similar to glazed pork... adding sugar (a little bit) so not to be overpowered by the salty- sour taste. But it really depends on the person, like myself i cook Adobo with a little sugar (at the end when the sauce reduces) but my husband doesn't like adding sugar... So i just balance the use of Soy sauce and Vinegar...
Not really tho. It just makes the vinegar and soy sauce to be balance and of course u gonna some water and little bit of fish sauce when you saute the garlic and onion.
@@Creamcheese1998 If you need to "balance" the flavors using sugar and fish sauce, then you're obviously cooking adobo the wrong way. You don't use water when you saute something. Do you even know how to cook?
@@ChefJamesMakinsonyes but we used that if we simmer the adobo cook in low fire for a long time ... then we will lose some water and it would be soupy... but NOT A SOUP 😂😂😂
Authentic Filipino adobo is very simple to make. No parsley, no habaneros, and definitely not that watery lol. Some like to add boiled eggs or potatoes. Adobo is also a little on the salty side because it is best paired with just plain rice. You can also add "siling labuyo" or wild chili as garnish to the dish if you want it spicy.
We actually have some style that cooks the adobo with a soup as long as we have ton of garlic, soy sauce, and vinegar on it to compensate the taste and flavor.
I came here to say this. We have wet adobo and dry adobo. The wet is soupy and it's delicious in a bowl with some hot steamy rice. Personally that's my favorite for chicken. I prefer dry for pork. Almost like pork jerky cubes without being dried out. Lol
@gabsanchez idk. In my family we like the broth with some rice. Lol. Stretch it out. Sometimes when you don't have enough meat you make a little more sauce and a lot more rice. Lol.
The problem here is that suit guy used so little garlic, soy sauce, and vinegar that whatever he made was going to be bland. The sauce probably would not have congealed if left out.
I'm a third generation Filipina-American raised in Hawaii. Adobo is soupy here, but the base is almost equal parts shoyu, white vinegar, and chicken broth. Patis or bagoong and sesame oil to taste. At least 3 bay leaves, black peppercorns and an entire head of garlic. One whole onion, skin and all--just remove before serving. Throw it all in the pot, bring to a boil, then simmer till the chicken is cooked. Serve with green onion, cilantro, and the small red peppers Grandma grew outside the kitchen door. And white rice. On the side, sliced tomato, or better, sliced ripe mango.
My Filipino colleagues once cooked Adobo during one of the days where we hangout outside of work, but it was prepared differently. It's crispy bite sized cuts of pork marinated in soy sauce, vinegar, and lime. I don't know what version of Adobo it was but it's something that I want to prepare for myself because it's simple and tasty.
6:16 you shake your head here, but it’s true! We use A LOT of garlic in adobo. We even have a joke that if a cook book says to use one clove of garlic, we use an entire bulb, haha!
@@ChefJamesMakinson yeah, but seriously, adobo is a dish many Filipinos learn at a young age and everyone has their own preferences. In some recipes, star anise is even used to add a bit of sweetness to the dish. It’s a difficult dish to mess up because of its simplicity, and yet these shows always find a way to mess it up. It’s mind boggling.😅
@@mikukumiku Adobo, Pancit, and tortang talong. My Big three for cheap college food, honestly the hard part is finding a place that allows you to cook.
Also i know that many use the searing method of this dish!!, but really you can do the more quick and dry method in a pot. Add all the ingredients, and boil with very minimal amount of water!! Not the absurd amount he adds!! Also we eat our rice plain with no seasoning, because good quality washed cooked rice has its own flavor on its own; but maybe this seriously needs one!!
His sauce looks like the onions at Maxwell Street Polish in Chicago. Its a burger joint that never closes, they keep a couple pounds of onions on the cool side of the grill for toppings and to keep the burgers and polishes warm during the rush periods [lunch and midnight-2AM when the bars close].
Adobo has a small number of ingredients that can be added to it: * these "CAN" additions no longer make it traditional adobo, just pointing it out, but they're added to make a dish that more or less bends off from the traditional dish without losing much of its foundation. CAN: add onions to chicken adobo (it's done quite frequently) and also to pork adobo (rarely). add pineapple to pork adobo (also done frequently) and also to chicken adobo (very rare). add fermented black beans (Tausi) to pork adobo. add hard boiled whole eggs (frequent, almost fundamental, almost). add star anise (rarely). add ngo hiong powder (rarely, only for pork). add bird's eye chili (moderate amount to add a kick, not make it fiery hot, rarely).
I flinched when I saw the habanero flicked out of the dish with his fingertip! If he accidentally touches his eye, 😭!!! Parody of Uncle Roger here, "Children, when use hot pepper, wear glove! Burn hands! And if touch face, or eyes, you scream loud and neighbor call 911!"
I have made the Foodnetwork Adobo back when I first got into cooking. It was awful and very bland. It literally made me think I must have been bad at cooking even though I followed the recipe exactly.
I'm a Filipino. The thing about garlic auncle Roger said is pretty accurate. We put a lot of garlic in our adobo. Onions are optional and NOT THAT MANY. We also don't fry the chicken if you want traditional style. Frying was just introduced as modern adobo (if I remember it right). My grandma and Mom cook adobo like this: 1. Saute garlic, (my mom adds onion), marinated chicken/pork in a regular cooking oil, and let it simmer for a minute. 2. add soy sauce, half cup of water, bayleaf, marinated water, and black pepper and let it simmer and boil for a few minutes 3. add lots vinegar (yum :p) The vinegar comes last because my mom said "so that the chicken don't harden as we cook it, we want to tenderize it while letting the condements sip in" This is because we do not fry the chicken ahead of time.. Raw meat tends to harden if we introduce vinegar early on.. 4. Let it cook until we get a thick sauce (dark brown in color) 5. Serve it with PLAIN RICE. We eat it with 1 part chicken to 3 part rice.. The chicken should taste balanced salty and sour (or a bit more sour in my subjective taste buds).. There are so many new varieties of Adobo and the one I like most, my personal favorite, is the one with coconut milk..
HaHa. You're becoming more and more like Uncle Roger "in a good way", Chef James! As an old kitchen bastard (chef) from the 80's, I enjoy your videos so much. Cheers
As a Filipino, gauging both this video and Rachael’s, its not we are accustomed to their recipe. We would use a lot of soy sauce, vinegar and garlic because it will give a lot of flavor. Also, the good thing about our adobo is that if its leftover for a day or so, when reheated, its so delicious. :)
I think the same you as and Uncle Roger. I know that i sometimes do fusion cooking, or substitute some ingredients, but even i'd not put parsley on an Asian dish, i usually use coriander, i go through one or two bags of that fresh herb most weeks.
A lot of Filipinos like myself comment that they like their adobos soupy when in fact they mean saucy. I also like it when I can put some sauce on my rice but not drown it in bland, thin liquid. Sauce are typically thick and rich in flavor.
Also, adobo in pre-colonial Philippines do NOT actually use SOY SAUCE. Try searching for "Pre-Colonial Adobo" and you'll find one by FEATR. We tried it and loved it! 😋😋
I prefer my adobo without sugar. Nowadays, Filipinos are using sugar (and most of the times too much sugar) in almost every dish which is getting ridiculous.
Yeah, I saw Andy's pork adobo video, it looked fantastic. One of my close friend's family is from the Philippines. He took me in Jersey City to a simple Philippine restaurant one evening and we had their chicken adobo. The sauce was like Andy's, colorful and glazy thickness. It was sssssooooo delicious! 😋😋😋 P.S. I hate when these "TV" chefs in the states try to sound smarter than everyone else. That's actually a very common problem here in general. Hype, hype, hype. 😂😂😂
As a Filipino American.. this is so bad. I do add onions in my adobo but it's finely diced. By the end you don't even see it. But that looked like soup... Maybe he got adobo confused with sinigang...
Yes, that is true. We Filipinos put a lot of garlic in our cooking the same amount of red onion that we put in our adobo. My mom's adobo recipe consists of; chicken or pork, vinegar (kalamansi if there's no vinegar) soy sauce, ginger, onion, garlic, salt and recado (peppercorn with bay leaf). That's it.
as a filipino who often cook adobo here's a secret to a fool proof adobo recipe 1. for every kilo of meat use 1 whole head/bulb of garlic 2. 1 : 1/2 soy sauce to vinegar ratio ( if you use half a cup of soy sauce, use 1/4 cup of vinegar) 3. If you're going to add chilli, use "siling labuyo" also known as Wild Chilli or Filipino Bird's Eye chilli, if you cant find that, just use Thai Bird's eye chilli or any other bird's eye chilli 4. Using onion is ok, but please use red onion 1 medium size onion per every head/bulb of garlic so it doesnt over power the garlic
Haha i think they just make the adobo more fancy because its so easy to prepare its a waste of segment in the show😂 all u need is just garlic, pepper, vinegar, soysauce, chicken/pork and thats it
Chef James' serious personality just flew off along with his glasses... but still managed to be informative... I mean.... WHAT A KING!!!👑👑👑👑 6:16 And your editing skills also improved Chef... being able to slowly zoom into your annoyed face😂😂😂😂😂😂😂😂
On the last part. Its not unheard of to use lemon in adobo. Its unusual but it is a plausible substitute for vinegar. In really old cookbooks (like 1800s Spanish Filipino cook book) lemon is a substitute for vinegar. However not the yellow lemon that is slightly sweet but the really sour lemon native to southeast asia called kalamansi.
Adobo simple. Saute garlic til golden brown then add onions. After that add your chicken. The secret is to add your ground pepper and chili after you add your meat otherwise it will not get the flavor. Stir every 5 mins so it will cook evenly. For the balance of soy and vinegar, my technique is to mix them in a separate bowl before pouring it, so you can adjust the taste to your preference. After pouring, stir every 5 mins until the water is reduced and you only see oil and soy sauce covering the meat. This is top notch adobo.
I’m so ready for your thoughts!! Both of these are bad or horrendous if I am to be frank!!, but Rachel rays is more horrible for many reasons. As a Asian, specifically Filipino Asian American. The first one makes me want to yell and swear like hell, and the second one with Rachel makes me want to yell and swear; while getting all my Filipino family to tell her the different ways to make this right!!!
@@ChefJamesMakinson Mostly because Rachel Ray added *too much* vinegar and especially sugar (giving way for more Diabetes in RR’s version) when the taste of Filipino Adobo is supposed to be a Balance of any optional acceptable ingredients that are complementary to Filipino Adobo, I don’t mind making Filipino Adobo Spicy (Habanero is NOT the answer it’s Siling Labuyo) because I’ve tried some of them myself coming from my mother’s cooking and it still tastes like Adobo; Vinegar is still an essential ingredient just do not too much of anything including vinegar But RR’s Rice 🍚 is wayyy more painful and difficult to watch cuz it’s just cringe because that is NOT how Garlic FRIED Rice is supposed to be cooked, it’s supposed to primarily taste of GARLIC with the cooked Rice balancing out the strong flavor of garlic
Well… When Mom makes adobo, sometimes she makes it spicy. In the past, she’s experimented with fresh jalapeños because that’s what we could get at the local supermarket. But I think she got the best results out of using a little chili paste. And I mean, JUST A LITTLE. We had some leftover from Chinese leftovers and Mom put in a tiny bit of chili paste, just to see how it would turn out. And it was great. We also found out that if you add a little balsamic vinegar to the marinade, the chicken tastes an awful lot like Boston Market’s chicken, back when they were new and their food was good.
I'm from the Philippines and my favorite food is adobo. I have tried so many versions of Adobo that I can compete with the best chefs in the world as far as cooking Adobo (I'm not that cocky or arrogant hehe) and still feel confident. Honestly, there is no real standard of how to cook Adobo nowadays with all the different versions that come out. As long as you have soy sauce, vinegar, garlic (with or without onions) pepper, sugar, and salt (to taste or can be without salt) bay leaves you already have an adobo (just make sure your finished adobo has thick sauce in the end). But my personal recipe is a lot of garlic (I mean a lot), 70 percent soy sauce, and 20 percent vinegar, 10 percent water. and let it boil until almost dry. I also put pork liver, just enough sugar that your dish tastes all the flavors (salt, sour, sweet) equally, and then serve it the following day. Also, put msg...
Food Network simply is clueless about most of what they promote. Or worse some sort bastardized vision of ethnic food based upon Oujia boards answers. I wondered about Zakarian and I doubt that I'll bother with him or his work. Its not difficult to write up an ingredient list and shop for it. Then do a check before going on air to film, to ensure that all is needed. What makes me think that FN operates on above description.
Traditionally for us.. Adobo is basically... peppercorns...bay leaves...white vinegar...a cup of water...dark soy sauce...brown sugar...salt and looots of garlic .. marinade at least 2 hours or if you prefer overnight.. save the marinade...sauté/fry the meat adding the marinade little by little until the meat is cooked and the sauce thickens... 😊
Adobo Simple Original recipe -1kg of pork, chicken or beef -3 gloves of garlic -one whole red onion -little bit of pepper (not powdered) -4 table spoon of vinegar -soy sauce, how much? ot depends on your taste sometimes double the amount of the vinegar you poured -1 or 2 tablespoons of sugar -5 to 10 bay leaves depends on your taste, usually only 5 leaves -you also add oyster sauce, much better. mixed them together, wait till the meat cook. after that. put 2 tablespoons of cooking oil . make it little dry with a little bit of sauce. and that's it.
Chicken and pork adobo Soy sauce (Silverswan or Datu Puti) Vinegar (Silverswan or Datu Puti) Black pepper Dried bayleaf Lots of garlic Red onion or white onion MSG or Magic Sarap I dont like spicy adobo but you can put Siling Labuyo or Siling haba Sometimes I put some greens like baguio beans or kangkong or pechay Brown sugar
i'm Filipina, usually our adobo is not spicy. black pepper is enough for regular adobo, but for people who likes spicy, we usually use siling labuyo (bird's eye) onion is not usually used in adobo, but we put lots of garlic. with steamed rice, we don't put salt. our food is already salty enough, plain rice balances it.
Hi Chef! We basically sauté our adobo instead of searing the meat (chicken, pork or beef) in garlic and red onions. If it's chicken, some Filipinos add ginger especially if chicken liver and gizzards were added apart from chicken meat. There are varieties of adobo across the Philippines, there is no right or wrong way of cooking as long as the ingredients are correct. Some adobos that are good are stewed and have no sauce (especially pork). I've tried that recipe from Ilocos region, it's oily and the meat fat is slightly burned because they made it that way to make the meat very tender. They call it pinaputok na adobo. Other adobos have coconut milk. We never put too much water on it. Lol. One thing that I'd want to correct though, not all Filipinos would add too much vinegar on adobo as it would make the meat very gummy and hard to chew. I personally don't like adobo that tastes too sour as the vinegar over power the soy sauce. These two ingredients must be balanced. Sugar is rarely added on adobo too as the sweetness shouldn't be present on adobo. That's for humba and pata tim. Lol. This is the 2nd time I'm seeing Uncle Roger's reaction on this video. 🤣 I watched Uncle Roger himself cooking adobo of his own version.. he should have pitted the very well garlic on that vid. We dont slice garlics like truffles😅.😅😅
In our family, we do not marinate the meat. We just combine everything and boil it till tender. Depending on the prefernce, you can fry the meat for appearance and texture, then put the thick sauce back and simmer for a few minutes.
Can the Food Network make something right for change? ;) Be sure to Subscribe and don't forget to check out
Andy's Pork Adobo: ua-cam.com/video/beV7sJdRhNg/v-deo.html and Rachael Ray's Adobo: ua-cam.com/video/pu6txnjg7KA/v-deo.html
Can you review Uncle Roger reviews Jet Tila Pho?
@ChefJamesMakinson I think I might have found the paella ua-cam.com/video/_li_hbMTilI/v-deo.html (credit
PforProductionLondon) note it is a giant size. a little help and good luck from canada!
Uncle Rodger forgets that he's watching a TV show, a TV cooking show.
It doesn't need to always be the uncle Rodger way, that would be boring!
I feel that being a chef you need those fundamentals and the most part of Americans that aren't Culinary art experts can do what they want.
Food should be fun, not with serious rules.
Create your own rules.
Please do a reaction of Andy cooks of his new version of adobo, more like the authentic one, the pre-colonial adobo. Thank you
Im not looking at that adobo im looking at James whos getting cuter each time i come here
just imagine: the world's worst adobo is made by a guy in a suit in an expensive tv studio while the best adobo is made by old ladies in flip flops selling off a sidewalk.
🤣
The pretentiousness adds a certain je ne sais quoi don’t you think 😂
I am pilipino so I don't have to look somewhere just my mother's cook of adobo the best for me
And it’s made in New York City! 😂😂
Bad salsa made in NYC - Pace commercial
@@jeffassasincrossI'm jealous!
We actually do not put salt on our rice here in the Philippines because the dishes are flavorful enough for the rice
Same for Thai food. It's probably a very western/french cooking thing to salt the rice.
I do while rinsing the rice
flavorful ? 😂 Pinoys dishes are mostly salty foods that’s why, salt, msg, soy sauce and some sugar that’s the only thing most of Pinoy dishes
@@xrizbira idk abt your mother's cooking but my mother's a good cook.
@@xrizbira you are just wrong.
Filipina here. Been taught by my mom to never marinate the proteins of adobo in vinegar because it will make them tough. Vinegar really does cure or pickle stuff if left alone for a while. So just marinate in soy and add the vinegar when cooking. Also if you really want to deglaze, the vinegar should do the job. Oh and the rule of thumb is, 1 whole head of garlic, crushed per 1 kg of protein. Works every time.
It’s okay to marinade with vinegar just not too long maybe 2-3 hrs of marinade should do the trick.
And then that guy made it into a frigging soup
Whenever I cook adobo, I use calamansi instead of vinegar 'cause I like the zesty kick (and don't really care for vinegar, I'm sorry ). I also add sugar after I boiled down the meat to help with caramelization without easily burning then add onion and chili/bell pepper at the very end.
Pinoy here back home sometimes I marinate my chicken or pork but I don’t use vinegar. I used calamansi and couple of hours of marination will do. Vinegar’s acid is much stronger.
@@skotadious del monte pineapple juice, best marinade for adobo or sprite if you're in a hurry lol
Yes, many Filipino dishes use vinegar, because vinegar is a natural preservative that prolongs the shelf life of the prepared dish.
and balances the sa
tiness.
It was messed up from the start 😂. They should have asked a regular home cook to do the classic adobo. Thanks for this! subscribed!
The habanero part will always be funny to me. The cook emphasizing the "habanero". The "ooooh". The lady's comment getting ignored. Good stuffs 😂
😂😂
I don't watch the shows except as reaction videos, so my knowledge of who these folks are is a complete blank. However, I do know some Greek drama and what I see here is the devolved form of the chorus.
I’ve heard that bit more times than a human should.
They do that in all their episodes... the Kitchen is a weird show
Not for me, I spice everything up.
Rules, what rules
I'm an American baby!
Per by Filipino friend, adobo is about balancing soy sauce, vinegar, and garlic. He gave me a couple great recipes. You can adobo anything with that balance. I “adobo” mushroom, bok choy, and rice soup… yes, I know, Uncle Roger would cry with ancestors.
this makes me want to have some tonight haha
basic adobo recipe is ..soysauce..garlic and vinegar others ingredients is just for xtra taste ... i love adobo a little bit drowning on its fat oil.. not watery hahaha ... its like its just the oil can make you already full because of all umami is on there... downside is you will end up in emergency if you eat too much 😂
My mom makes adobo everything. It's normal filipino cuisine to adobo anything. Lol. My mom loves adobong pusit, which is squid and my nieces love when she makes adobong sitaw(long bean).
Also, we use a mix of palm vinegar, soy sauce, garlic, and black pepper as a dipping sauce or we add it to soups and stuff. Basically uncooked adobo seasoning. 😂
Pinoy here. For ~1kg chicken I marinate it overnight in a mixture of 1 cup soy sauce, 1/2 cup cane vinegar, 1/2 cup water, 1/4 cup brown sugar, 6-8 smashed cloves of garlic, ~1 tbsp black peppercorns, and a couple of bay leaves. I pan-fry the chicken in a bit of oil until cooked whilst reducing the marinade (without the bay leaves) in a separate pan. I usually finish the sauce with a quarter cup of coconut milk, stirring over heat for about a minute or so. Toss in the chicken and you're good to go. Best served with plain rice.
Edit: I once tried putting Tabasco Habanero in adobo. Wasn't too bad tbh. Like what Uncle Roger said, spicy adobo variants often use _siling labuyo._
In most of East Asia I think we use plain rice without seasoning. The idea is that plain rice pairs really well with stuff that is a lot more flavourful. For instance, the adobo sauce is often quite concentrated because you use several cups of soy sauce and vinegar. This combines well with plain rice. Similarly for some Chinese and Japanese dishes, like Mapo Tofu. IMO the savouriness of many of these sauces enhances the flavour of rice itself. Unintuitively, rice is perceived as not having any taste on its own, but it kinda does when you combine it with stuff. And the contrast of plain rice and sauce often tastes better than uniformly flavoured rice.
The point of rice is to take in the flavor of the sauce as you explained. In this case the “sauce” looks like a wet mess, filled with soggy sliced onion. I make vegetarian version of these dishes and my sauce has never looked so watery and I bet my no-meat dishes have way more flavor than that rubbish.
For ~20 years, I had the impression that plain rice is bland. The bare minimum was caramelized onions and some carrots. Then I travelled to China, and I had plain rice. It had flavour; it had character. It turns out the type of rice matters. In Central Europe (I'm in the "developing" part), we did not have the option of high-quality rice. What we had was half-broken and bleached to hell and back.
From that trip onwards, I only bought Basmati, Jasmine and Bomba rice, and I'm happy (nowadays quality rice is quite affordable). I could eat plain rice even without salt.
Idk, I find adding salt to rice when cooking is a must. It's super delicious just on its own. But without salt it's bland.
@@minime7375there’s some BOMB ass vegetarian recipes, can you give me one for adobo? I’m in culinary school rn and I REALLY wanna try a new recipe that’s I’ve never even eaten before, it seems so much fun
@@giga_chad9 tbh I just replaced the chicken with portobello mushrooms, I haven’t made it in years though (I found it on Pinterest as chicken adobo) but the sauce looked like in the other recipe chef James showed, thick and shiny. Maybe it works with “tofu chicken” too but I don’t like the texture.
edit-I’m not a chef, not even a trained cook, I just don’t have many vegetarian options so I improvise☺️
As a Filipino i can say this version of adobo is very awful
✅ Use Red Shallots instead of white onion
❌ never use parsley in adobo as garnish, always use spring onion but usually we never put toppings in our typical adobo.
✅ use only bird's eye chili (siling labuyo or taiwan f1 chili . never use chili with a fruity flavor (habaneros,reapers,jalapenos)
✅sauté the garlic and onions before putting the chicken
✅pour the vinegar when the chicken is cooked and cover the pot. remember do not mix upon pouring the vinegar.
As a filipino when my family cooks adobo we also add ginger when sautéing the garlic and onion when using chicken.
We make a dish called adobo in México, and even that doesnt use habanero, nor its done that way
I just have to say, as a Filipina living in CA, I cook with yellow (or white) onions and it still turns out fine. Also, I don’t really cook with shallots even when I make Chicken Adobo in the Philippines. The only thing that matters to me is the flavor of the Chicken Adobo.
Hello Chef James, a Filipino here... Actually our Pinoy adobo can be cooked in one pot style. We put the protein and ingredients in a pot all at once until its cooked and searing it first is totally optional. And again it differs a bit when we cook chicken adobo coz we tend to put ginger to neutralize the smell (if u know what i mean hehehe) and if its pork or beef adobo we don't put ginger only in our chicken adobo. Majority of us also put vetsin for added umami flavor, and those who are madly health conscious don't. Thank you for sharing your videos with us. ❤❤❤
I'm loving to see that Chef James is getting less camera shy, he definitely got angrier than usual after seeing that sewage water ass adobo 😂😂
🤣🤣🤣
It almost feels like to me as if though that sooner or later, we eventually will get that one upload where james has had all of his buttons pushed to the limit, and thus swears. 😅😂🤣
@@Enthusiastic-Trainspotter-BNEhe did take no prisoners with Rachel Ray
As a Filipino, your adobo can definitely have a great amount of sauce that you can just eat like soup (adobo sauces are made of mostly soy sauce and vinegar, so sorry if there are any health problems brought upon by chugging adobo sauce like a soup), but it isn't supposed to BE soup. If your adobo suddenly looks more like tinola or nilaga, you've messed up lol
6:14 - As a Portuguese man, I approve. there's no such thing as too much garlic.
Only one time have I ever had too much garlic and that was a tiny Italian restaurant and garlic was prominent in the name of the pasta dish
The minced garlic was put on much like that parsley and it was barely cooked. Every other meal I've had that garlic has had any place in, the amount could have been doubled and I'd have been very much happy for it
@@jtosety Spaghetti aglio olio with chili? Awesome :D
As a filipino, Yap, the garlic would make the food smell delicious, but definitely no onion pleasssssseeee. It would not be adobo then - bistek
I dont chop the garlic actually in Adobo I just smash it 6 to 10 garlic cloves for adobo is pretty good number!
I dont put water sometimes just the soysauce and vinegar to simmer till it cook because the chicken itself has it own.
My mother and I has our own version in cooking adobo.
This adobo with suit guy its terrible..
I miss adobo..I think I’ll cook later our way as a filipino…in Philippines we have a lot of ways to cook adobo..as we in Visayas we like to have a spicy chilli which we used 🌶️ and more vinegar but our vinegar is a pure coconut vinegar..
When you put more garlic in adobo.. it will make adobo sweeter. Adding sugar is optional. The ratio of soy sauce to vinegar is 1:2 respectively, you'll never go wrong. We don't put water in adobo! Because if you mix it while vinegar isn't well simmered, it's sauce becomes sour and the meat gets rubbery. It is optional to put water towards the end of the cooking. But it becomes a whole new recipe when you do that.
I actually like my adobo extra sour. I cook it in a Dutch oven(because I'm Dutch and I just have one laying around the house) and I leave the lid on to keep all the vinegar in. I love the extra tang. My filipina wife agrees it's good! Though she prefers the vinegar steamed off.
Filipino here. Thank you Chef James for this video.
I laugh every time Uncle Roger says “Nephew suit guy”😂
Haha 😄
At some point I chose to hear "Nephew Soup guy" as his adobo looked like a soup 😂
I kept hearing soup lol
Who cooks with a suit on? I know it is TV but really? It is so ridiculous, just that made me snort through the video.
😅@@jasonluke6364😂
Andy and Joshua are the people so far who really made a research about adobo.
They really spend time to know what the correct ingredients and procedures in cooking it.
A great cook is like a writer. They research their subject or recipe very well. They don't just show their output without any substance.
I need to make theirs!
100% agree! Andy and Joshua have the best takes on adobo!
That's just 1 version of adobo, the Luzon/Manila typical one. Adobo is not such a strict recipe and very diverse.
pineapple is a regular addition in some provinces, one even with tumeric, all of them are traditional. Filipinos don't know how diverse Philippines is, Mindanao is often forgotten.
Andy is impressive, he even thought of going to the Philippines and looking for the oldest version of adobo, then he even taught what the common ingredients of adobo are.
He already came and studied adobo from different cooks
Plain rice is always paired for adobo. And his adobo turns into a soup. And I got why Uncle Roger relates the amount of used to a truffle. The suit guy use garlic as if he's saving it and not using enough.
Also, I've watched Andy's Adobo and the technique he use was what he had learned when he visited the Philippines.
Glad to see you hosting a service outside of UA-cam that you can direct people towards; it's a much smarter revenue than just ad revenue.
fun fact, one of the largest fresh markets in NY, Chelsea Market is the ground floor of the FOOD NETWORK BUILDING. There is no excuse for not having ANYTHING and EVERYTHING.
In the Philippines, we make either a dry adobo or adobo with a lot of sauce, but… it shouldn’t be as pale as what they did.😅 If you put more water, you should also add soy sauce to give it more flavor & color.
so true hahaha
But the main purpose of our sauce is for the rice 😂😂😂 but not making it look like a soup 🤣🤣🤣
"Just becoz you have good kitchen equipment, doesn't mean that you're gonna be a good chef"
No olive got hurt in this video 😂
True!! hahaha
Hopefully ppl can read a recipe. XD
Here in the Philippines, we don't really put salt or anything else while cooking rice.
We just cook the rice in a rice cooker and wait until it's done because it is the "base". All the flavor is supposed to come from the main dish or "ulam" in Tagalog, the rice is just there to balance it out.
The big problem I see with the recipe here is that it's too watery and bland so by the time it reaches the rice, the rice won't have anything to contrast.
I'm hoping that when other chefs tap into Filipino cuisine again, they cover other dishes also like Sinigang, Bulalo, Kare-Kare, and more since there's plenty of dishes here that are so amazing. (Just hoping none of them get messed up by the likes of Jamie Oliver LMAO)
They would have to pass the Adobo test first. The rest of Filipino dishes is quite complex for them to understand. 🤣🤣🤣
Good to know! I have never worked in a Filipino kitchen.
there's alot of adobo version like dry adobo or with soup adobo with less "TOYO" alot of oil salty adobo sweet adobo here in province cook adobo like that
The only time we put something in the rice is when we're doing fried rice.
100% right.
Very considerate of you to make a class type cooking instruction for all to see. "Knowledge not passed on is wasted effort"
"Secrets are the speed bumps of progress" yet another quote 😂
We also don’t usually use white onions for adobo. We use red since it’s sweeter when cooked and we cook adobo for a while.
Hello Chef and Uncle Roger; I turned off The Food Network and related channels years ago!!!! When a channel has to resort to cooking game shows to fill time, then you know things are going bad to worse!!!! Your Adobo video proves my point!!!!
John Shaw
I haven't seen a video from them on TV for years.
I guess Food Network is becoming the new MTV. Oh wait, they already are!!
@@ChefJamesMakinsonThe Japanese Iron Chef show was OK. Even pretty good at times. The American Iron Chef was a tragedy.
When I started following you, you had 166k subs. SO wonderful to see all of your well deserved success with your channel. Congrats! ❤️❤️
Thank you so much!! I hope it keeps growing.
I'm Filipino and I prefer "watery" adobo myself. I think it's because I'm not a fan of plain rice and would rather smother mine with adobo sauce. I say watery but it's still thicker than the one in the video, I just increase the amount of ingredients (specifically soy sauce and vinegar) and let it simmer. Generally, the stronger the flavor, the better.
masabaw ang gusto mo po at okay yun pde yun pero hindi matubig tulad ng sa video hehe...
The more precise term for your preference is "saucy" which is thicker and that is still ok. That one in the video is very much like a soup already (like sinigang or nilaga) lol.
Watery amputa ano yan sinigang😂😂
@@blythecaseyindeed👍
Depending on my mood, sometimes I like saucy adobo, sometimes I like "dry" adobo. However, I prefer pork adobo over chicken adobo.
Habanero and Parsley is definetly not a traditional Adobo ingredient but the beauty of adobo is you can add whatever you have in the pantry in it. The biggest crime here is the soup, too much water.
Uncle Roger 🧏🗣"Nephew SUIT🧥👔 Guy"..Lol 😅😂
I am a Filipino cook and the way I see it, I see a lot of things not suppose to be in there adobo.
1. no lemon
2. no parsley
3. add the dried bay leaf when marinating the chicken
4. add a little more crushed garlic on the marinade
5. a little more vinegar, ratio of vinegar and soy sauce should be 1/4 cup of soy sauce to 1/2 cup of vinegar per 250 grams of chicken
6. slow simmer the adobo please
7. and lastly if your a chef always taste the end product if the taste is enough to satisfy the palate...
thank you for the list! :)
Yeah.. this is more like a Chicken Bistek rather than Adobo. For a guy who loves to cook Adobo, I refused to accept this one :D
@@shuadelossantos9397agree, no onions please. With that amount of onions he used, it would be mistaken for bistek. The lemon was for me - no, no, no please 😢.
Less onion😭
@@shuadelossantos9397 bistek has calamansi right? and also the white onion not the red one. It is not a bistek without the calamansi and white onion so it is still at adobo side.
Every time you react to Uncle Roger, it makes me want to see a collaboration between you two so much. I already know that it's going to be great. Thanks for the early video, Chef James. Have a great day ✌️!
Me too! Haha Maybe one day! We need to convince him! And Flood his instagram with DMs!
I don't know anything about Filipino cuisine, but we don't even use habanero here in México to make our Mexican adobo, habanero is usually for making sauces, although it's more used in the south of México like Yucatán, but even their dishes use very little habanero because it could be overpowering and could ruin the dish if not used properly.
Great review as always, James!
I miss using them and I miss Mexican cuisine so much! The restaurants here are not the same as what you can get in the southwest. If I can get the ingredients I want to make Mole
Mexican has an Adobo? wow
The guy cooking the dish mentioned traditional Filipino adobo in the very beginning.. but Filipino adobo does not have chilli or hot pepper as traditional ingredients
Never do we use habanero. As uncle roger said, we have chillis here but we only put small amount if someone wants it to be a bit spicy.
Even Hannibal takes off his tuxedo coat when he's cooking human meat.
Haha 😄
Its so bad 😭 Its amazing to me how often they mess up when there supposed to be professional cook. My husband's a chef in a chinese restaurant and seeing them cook vs food network is..... no words 😂😂
I love your channel because not only are your videos entertaining but I learn something as well 🥰
The Kitchen is an American cooking-themed talk show that airs on Food Network. And it is hosted by four people Jeff Mauro,Geoffrey Zakarian , Katie Lee and Marcela Valladolid (who left in 2017). So the two people who are sitting down are the other two hosts of the show.
As a home cook who's always eager to learn and experiment in the kitchen, I've been following Chef James Makinson's reactions with great interest, especially his take on Uncle Roger's critique of the Food Network's Adobo recipe. The lively discussion and the shared insights from various culinary perspectives are truly enlightening, and it prompts me to share my own experience and thoughts on the matter, especially regarding the dish in question that was meant to be a Filipino Adobo but seemed to have taken a detour somewhere along the way.
Firstly, Filipino Adobo is a dish close to my heart, embodying the rich culinary heritage of the Philippines. It's a simple yet profound dish that beautifully marries the flavors of soy sauce, vinegar, garlic, and other spices to create a comforting meal that resonates with the soul of Filipino cooking. The magic of Adobo lies in its versatility and the way it captures the essence of Filipino cuisine's ability to blend sweet, salty, sour, and sometimes spicy flavors into a harmonious dish.
Upon seeing the Food Network's take on Adobo, I couldn't help but feel that something was amiss. The dish presented resembled something closer to a Danish "Hakkebøf" or an English Salisbury steak, especially with its emphasis on onions and gravy, albeit with chicken as the protein of choice. While innovation in cooking is always welcome, the essence and core identity of Adobo seemed lost in translation. The inclusion of ingredients like habanero, which is not traditionally used in Filipino Adobo, further deviates from the authentic taste and experience that defines this beloved dish.
In Denmark, "Hakkebøf" is a comfort food staple, typically made from minced beef and served with soft onions and a rich, brown gravy. It's a dish that warms the heart and brings smiles to dining tables across the country. Similarly, Salisbury steak, a classic American comfort food, shares this comforting quality with its ground beef patty served with gravy and onions. These dishes, while delicious in their own right, carry a distinct identity that is markedly different from Filipino Adobo.
The essence of cooking Filipino Adobo lies in its simplicity and the careful balance of its core ingredients. The beauty of Adobo is in how it allows the natural flavors of the chicken or pork to shine through, enhanced by the tangy depth of the vinegar, the umami-rich soy sauce, and the aromatic punch of garlic. This delicate balance is what makes Adobo a standout dish, one that does not rely heavily on gravies or an abundance of spices to make its mark.
In reflecting on the Food Network's interpretation, it's clear that a return to the basics might be in order. A more traditional approach, focusing on the foundational elements of Adobo, could help preserve the dish's integrity while still allowing room for personal touches or regional variations. Cooking, after all, is as much about honoring tradition as it is about personal expression.
For those of us who love and respect the art of cooking, it's important to remember that every dish tells a story, and every ingredient has a purpose. Whether we're cooking for our families, sharing recipes with friends, or presenting dishes to the world, the goal should always be to convey the heart and soul of the cuisine we're representing.
Chef James Makinson's reactions not only provide entertainment but also serve as a valuable learning resource for home cooks like myself. They remind us of the importance of understanding the cultural and historical contexts of the dishes we attempt to recreate. As we experiment in our kitchens, let's strive to celebrate the diversity of world cuisines, always with respect and a genuine desire to learn and share.
Thank you so much for the explanations and the nice words! It means a lot! :)
my feeling for garlic is like my love of cinnamon and vanilla: 1 teaspoon? you must mean 3 TABLESPOONS!!!!! lol! 🤣🤣🤣😋
It's funny the disclaimer you gave was literally the same thing I was thinking in watching another Uncle Roger review and I was thinking, "I literally would have just moved on 30 seconds in if it wasn't for Uncle Roger's commentary". I grew up watching Mystery Science Theater 3000 though.
if you want your adobo to be spicy. Put a lot of pepper. No chillies
I've commented on Rachel Ray's Filipino Adobo recipe reaction before, and I'll say again that it's okay to substitute ingredients that may not be readily available, that being said, the only ingredient that might not be available is the chili (and even that is considered optional, my mother usually just tosses a couple of chilis in whole and whoever wants to eat them can crush them into their own portion, otherwise they get tossed out with the bay leaves later). Rachel's true failing wasn't the Adobo itself, but the rice abomination she wanted to serve with it.
Onions can be added into Adobo, I know a lot of Filipinos who do that, my mom does it too. But this FN recipe really REALLY skimped on the garlic, Adobo should have a lot of garlic in it! We usually toss the cloves in whole (if they're on the smaller side) or crush them with the knife if they're bigger. As for the amount of water to add, it can depend on how "wet" or "dry" you want your Adobo to be, we prefer ours drier, so we don't go overboard with the liquids and let the sauce reduce. That being said, too much water, the Adobo looks anemic, I'd be reaching for more soy and vinegar to try and save it...and more garlic.
And, when it comes to the rice, given how flavorful (and salty) the Adobo is supposed to be, we usually just eat it with plain steamed white rice too, and if you have to add salt to your steamed rice, it means your ulam is too bland and you didn't do it right.
And I don't mind changing things up to suit your own personal tastes *if* you are cooking for yourself at home and whatever, but do not refer to it as Filipino Adobo in that case. Honestly, I really wish they brought in actual Filipino chefs as special guests to walk them through the recipes (and this should be the case for dishes from other countries/cultures as well, especially if they intend to represent it as "traditional" and/or "authentic").
The parsley and lemon really ticked me off, because those two ingredients are so far removed from anything Filipino...you already have vinegar in the dish, you don't add additional citrus to it! And lemons aren't even native to the Philippines (we have Calamansi, but that shouldn't be anywhere near Adobo). And random addition of Parsley is the most white people thing to do...I can see that the logic was "ugh, this dish is so beige, because I didn't add enough soy sauce and drowned it in water, it needs color - I know: parsley!"
At my local Filipino food truck there are always lemons(because the calamansi are not available), but I think they're just for the pancit 😂
@@kohakuaiko Yeah, substituting lemons for calamansi is acceptable, but only for those dishes that should actually have them lol. I had pancit for lunch yesterday and we did in fact have lemons, because we were out of calamansi.
When you add sugar to "adobo", it becomes "humba".
I make a mean adobo using leftover wine instead of vinegar. Potatoes are also good to include in the stew.
But Humba is more sweeter, similar to glazed pork... adding sugar (a little bit) so not to be overpowered by the salty- sour taste. But it really depends on the person, like myself i cook Adobo with a little sugar (at the end when the sauce reduces) but my husband doesn't like adding sugar... So i just balance the use of Soy sauce and Vinegar...
Not really tho. It just makes the vinegar and soy sauce to be balance and of course u gonna some water and little bit of fish sauce when you saute the garlic and onion.
@@Creamcheese1998 If you need to "balance" the flavors using sugar and fish sauce, then you're obviously cooking adobo the wrong way.
You don't use water when you saute something.
Do you even know how to cook?
As a Filipino, I can confirm that many of us also cook adobo with that amount of water. But by doing this, the seasoning should also be adjusted.
Yes it should have been
@@ChefJamesMakinsonyes but we used that if we simmer the adobo cook in low fire for a long time ... then we will lose some water and it would be soupy... but NOT A SOUP 😂😂😂
Authentic Filipino adobo is very simple to make. No parsley, no habaneros, and definitely not that watery lol. Some like to add boiled eggs or potatoes. Adobo is also a little on the salty side because it is best paired with just plain rice. You can also add "siling labuyo" or wild chili as garnish to the dish if you want it spicy.
Love it with egg
Your videos are always a treat.
Which is a godsend when the food looks like this....
Thank you!!
I have derived endless pleasure watching this channel. So much knowledge and so much fun. Thank you.
you are welcome!
We actually have some style that cooks the adobo with a soup as long as we have ton of garlic, soy sauce, and vinegar on it to compensate the taste and flavor.
I came here to say this. We have wet adobo and dry adobo. The wet is soupy and it's delicious in a bowl with some hot steamy rice. Personally that's my favorite for chicken. I prefer dry for pork. Almost like pork jerky cubes without being dried out. Lol
but an entire pitcher is too much lol. maybe 2 cups max.
@gabsanchez idk. In my family we like the broth with some rice. Lol. Stretch it out. Sometimes when you don't have enough meat you make a little more sauce and a lot more rice. Lol.
The problem here is that suit guy used so little garlic, soy sauce, and vinegar that whatever he made was going to be bland. The sauce probably would not have congealed if left out.
I'm a third generation Filipina-American raised in Hawaii. Adobo is soupy here, but the base is almost equal parts shoyu, white vinegar, and chicken broth. Patis or bagoong and sesame oil to taste. At least 3 bay leaves, black peppercorns and an entire head of garlic. One whole onion, skin and all--just remove before serving. Throw it all in the pot, bring to a boil, then simmer till the chicken is cooked. Serve with green onion, cilantro, and the small red peppers Grandma grew outside the kitchen door. And white rice. On the side, sliced tomato, or better, sliced ripe mango.
I like your commentary :D it's entertaining and informative.
Glad to hear it!
My Filipino colleagues once cooked Adobo during one of the days where we hangout outside of work, but it was prepared differently. It's crispy bite sized cuts of pork marinated in soy sauce, vinegar, and lime. I don't know what version of Adobo it was but it's something that I want to prepare for myself because it's simple and tasty.
It always makes my day when James posts a video
I'm so glad to hear that!!
He looks more handsome now, I observed
The best reaction vid and soo calming and he is very experienced love ur vids ❤
Thank you so much 😁
6:16 you shake your head here, but it’s true! We use A LOT of garlic in adobo. We even have a joke that if a cook book says to use one clove of garlic, we use an entire bulb, haha!
we do to here in Spain but not everyone likes it
@@ChefJamesMakinson yeah, but seriously, adobo is a dish many Filipinos learn at a young age and everyone has their own preferences. In some recipes, star anise is even used to add a bit of sweetness to the dish. It’s a difficult dish to mess up because of its simplicity, and yet these shows always find a way to mess it up. It’s mind boggling.😅
adobo and garlic are almost synonymous with each other. Lol
@@mikukumiku Adobo, Pancit, and tortang talong. My Big three for cheap college food, honestly the hard part is finding a place that allows you to cook.
One bulb of garlic and a tablespoon of whole black pepper per person. If that sounds scary don't make Adobo.
I am Filipino. Main ingredients are garlic, pepper, soy sauce, vinegar, bay leaves and sugar. Maybe chillies because I like spicy.
Thanks for sharing!!
When he said, "Does this man say de-glayzing his toilet instead of flushing"
I choked on the water i was drinking...that was crazy funny 😂😂😂😂
🤣🤣
You mean you choked while ...deglazing your throat
At 9:25 when uncle roger makes the wet comment, you can see Chef James reaction LOL!!!
New here, maybe the only time ill watch since this is random recommendation vid.
Like your educational + rational reaction.
Welcome! I try to add as much as I can!
Also i know that many use the searing method of this dish!!, but really you can do the more quick and dry method in a pot. Add all the ingredients, and boil with very minimal amount of water!! Not the absurd amount he adds!! Also we eat our rice plain with no seasoning, because good quality washed cooked rice has its own flavor on its own; but maybe this seriously needs one!!
His sauce looks like the onions at Maxwell Street Polish in Chicago. Its a burger joint that never closes, they keep a couple pounds of onions on the cool side of the grill for toppings and to keep the burgers and polishes warm during the rush periods [lunch and midnight-2AM when the bars close].
Adobo has a small number of ingredients that can be added to it:
* these "CAN" additions no longer make it traditional adobo, just pointing it out, but they're added to make a dish that more or less bends off from the traditional dish without losing much of its foundation.
CAN:
add onions to chicken adobo (it's done quite frequently) and also to pork adobo (rarely).
add pineapple to pork adobo (also done frequently) and also to chicken adobo (very rare).
add fermented black beans (Tausi) to pork adobo.
add hard boiled whole eggs (frequent, almost fundamental, almost).
add star anise (rarely).
add ngo hiong powder (rarely, only for pork).
add bird's eye chili (moderate amount to add a kick, not make it fiery hot, rarely).
I flinched when I saw the habanero flicked out of the dish with his fingertip! If he accidentally touches his eye, 😭!!! Parody of Uncle Roger here, "Children, when use hot pepper, wear glove! Burn hands! And if touch face, or eyes, you scream loud and neighbor call 911!"
"Hot pepper in eye make you cry, just like ancestors crying over you using habanero in Philippine adobo. Hiya!"
the best reaction youtuber for me. love his calming style
Thank you so much!
I have made the Foodnetwork Adobo back when I first got into cooking. It was awful and very bland. It literally made me think I must have been bad at cooking even though I followed the recipe exactly.
😂
😂
The habanero part should be omitted by that cooking channel. Its a total mess to put habanero in a traditional adobo. 😂
I'm a Filipino. The thing about garlic auncle Roger said is pretty accurate. We put a lot of garlic in our adobo. Onions are optional and NOT THAT MANY. We also don't fry the chicken if you want traditional style. Frying was just introduced as modern adobo (if I remember it right).
My grandma and Mom cook adobo like this:
1. Saute garlic, (my mom adds onion), marinated chicken/pork in a regular cooking oil, and let it simmer for a minute.
2. add soy sauce, half cup of water, bayleaf, marinated water, and black pepper and let it simmer and boil for a few minutes
3. add lots vinegar (yum :p) The vinegar comes last because my mom said "so that the chicken don't harden as we cook it, we want to tenderize it while letting the condements sip in" This is because we do not fry the chicken ahead of time.. Raw meat tends to harden if we introduce vinegar early on..
4. Let it cook until we get a thick sauce (dark brown in color)
5. Serve it with PLAIN RICE. We eat it with 1 part chicken to 3 part rice..
The chicken should taste balanced salty and sour (or a bit more sour in my subjective taste buds).. There are so many new varieties of Adobo and the one I like most, my personal favorite, is the one with coconut milk..
HaHa. You're becoming more and more like Uncle Roger "in a good way", Chef James!
As an old kitchen bastard (chef) from the 80's, I enjoy your videos so much.
Cheers
I'm glad to that! haha :)
This is gonna be great! Thanks ❤❤❤❤
You're welcome 😊
@@ChefJamesMakinson thanks
Hiyaa, why you no releasing video on Valentine Day Nephew James? 😂
To many things as going on I need more help haha
I'll definitely watch your version of Filipino adobo can't wait!
As a Filipino, gauging both this video and Rachael’s, its not we are accustomed to their recipe.
We would use a lot of soy sauce, vinegar and garlic because it will give a lot of flavor. Also, the good thing about our adobo is that if its leftover for a day or so, when reheated, its so delicious. :)
I think the same you as and Uncle Roger. I know that i sometimes do fusion cooking, or substitute some ingredients, but even i'd not put parsley on an Asian dish, i usually use coriander, i go through one or two bags of that fresh herb most weeks.
The same applies to me using lime and not lemon. I love lemon juice, but i save that for European dishes lol.
A lot of Filipinos like myself comment that they like their adobos soupy when in fact they mean saucy. I also like it when I can put some sauce on my rice but not drown it in bland, thin liquid. Sauce are typically thick and rich in flavor.
Also, adobo in pre-colonial Philippines do NOT actually use SOY SAUCE. Try searching for "Pre-Colonial Adobo" and you'll find one by FEATR. We tried it and loved it! 😋😋
Exactly. Saucy not soupy. I also love adding hard boiled eggs and fried potato wedges to adobo.
I prefer my adobo without sugar. Nowadays, Filipinos are using sugar (and most of the times too much sugar) in almost every dish which is getting ridiculous.
Yeah, I saw Andy's pork adobo video, it looked fantastic. One of my close friend's family is from the Philippines. He took me in Jersey City to a simple Philippine restaurant one evening and we had their chicken adobo. The sauce was like Andy's, colorful and glazy thickness. It was sssssooooo delicious! 😋😋😋
P.S. I hate when these "TV" chefs in the states try to sound smarter than everyone else. That's actually a very common problem here in general. Hype, hype, hype. 😂😂😂
I may make Andy's to test it! some I like, Ramsay, Heston, Jason Atherton etc
@@ChefJamesMakinson Uncle Roger is just a one-trick pony comedian with a fake accent that enforces stereotypes of Asians. He is not a chef!!!
As a Filipino American.. this is so bad. I do add onions in my adobo but it's finely diced. By the end you don't even see it. But that looked like soup... Maybe he got adobo confused with sinigang...
Yes, that is true. We Filipinos put a lot of garlic in our cooking the same amount of red onion that we put in our adobo. My mom's adobo recipe consists of; chicken or pork, vinegar (kalamansi if there's no vinegar) soy sauce, ginger, onion, garlic, salt and recado (peppercorn with bay leaf). That's it.
Love all your videos have seen them multiple times haha must have more to watch haha
Glad you like them so much! haha
I really would love to see you make or review more indian food. Maybe Chhole bhature👀? Love from Nepal
maybe!
3:49 oooooooooooooohh, the sound you make when your supposed to be impressed but have no idea why.
Haha
as a filipino who often cook adobo here's a secret to a fool proof adobo recipe
1. for every kilo of meat use 1 whole head/bulb of garlic
2. 1 : 1/2 soy sauce to vinegar ratio ( if you use half a cup of soy sauce, use 1/4 cup of vinegar)
3. If you're going to add chilli, use "siling labuyo" also known as Wild Chilli or Filipino Bird's Eye chilli, if you cant find that, just use Thai Bird's eye chilli or any other bird's eye chilli
4. Using onion is ok, but please use red onion 1 medium size onion per every head/bulb of garlic so it doesnt over power the garlic
Haha i think they just make the adobo more fancy because its so easy to prepare its a waste of segment in the show😂 all u need is just garlic, pepper, vinegar, soysauce, chicken/pork and thats it
3:42 i dont trust someone who cook wearing a suit so i say this is going to be bad.
🤣
I cannot wait anymore. 🥹🥺
And please react on some Bangladeshi food. 🥺
Love form Bangladesh ❤🇧🇩🇧🇩🇧🇩❤
Chef James' serious personality just flew off along with his glasses... but still managed to be informative... I mean.... WHAT A KING!!!👑👑👑👑
6:16 And your editing skills also improved Chef... being able to slowly zoom into your annoyed face😂😂😂😂😂😂😂😂
🤣🤣🤣 Thank you! I have a friend that is editing now as I have a lot going on.
On the last part. Its not unheard of to use lemon in adobo. Its unusual but it is a plausible substitute for vinegar. In really old cookbooks (like 1800s Spanish Filipino cook book) lemon is a substitute for vinegar. However not the yellow lemon that is slightly sweet but the really sour lemon native to southeast asia called kalamansi.
Adobo simple.
Saute garlic til golden brown then add onions. After that add your chicken. The secret is to add your ground pepper and chili after you add your meat otherwise it will not get the flavor. Stir every 5 mins so it will cook evenly.
For the balance of soy and vinegar, my technique is to mix them in a separate bowl before pouring it, so you can adjust the taste to your preference. After pouring, stir every 5 mins until the water is reduced and you only see oil and soy sauce covering the meat.
This is top notch adobo.
*Yeah ! He is not sorry* 😂😂😂😂😂 you are adorable
Haha thank you
I’m so ready for your thoughts!! Both of these are bad or horrendous if I am to be frank!!, but Rachel rays is more horrible for many reasons. As a Asian, specifically Filipino Asian American. The first one makes me want to yell and swear like hell, and the second one with Rachel makes me want to yell and swear; while getting all my Filipino family to tell her the different ways to make this right!!!
Her adobo was pretty bad haha
@@ChefJamesMakinson
Mostly because Rachel Ray added *too much* vinegar and especially sugar (giving way for more Diabetes in RR’s version) when the taste of Filipino Adobo is supposed to be a Balance of any optional acceptable ingredients that are complementary to Filipino Adobo, I don’t mind making Filipino Adobo Spicy (Habanero is NOT the answer it’s Siling Labuyo) because I’ve tried some of them myself coming from my mother’s cooking and it still tastes like Adobo; Vinegar is still an essential ingredient just do not too much of anything including vinegar
But RR’s Rice 🍚 is wayyy more painful and difficult to watch cuz it’s just cringe because that is NOT how Garlic FRIED Rice is supposed to be cooked, it’s supposed to primarily taste of GARLIC with the cooked Rice balancing out the strong flavor of garlic
Basic adobo ingredients:
Meat: chicken or pork
Garlic (a lot)
Salt
Blackpepper
Dried Bay leaf
Vinegar
Soy sauce
Water (small amount)
Brown sugar
Thanks for sharing!!
Sugar is very optional
Well… When Mom makes adobo, sometimes she makes it spicy. In the past, she’s experimented with fresh jalapeños because that’s what we could get at the local supermarket. But I think she got the best results out of using a little chili paste. And I mean, JUST A LITTLE. We had some leftover from Chinese leftovers and Mom put in a tiny bit of chili paste, just to see how it would turn out. And it was great.
We also found out that if you add a little balsamic vinegar to the marinade, the chicken tastes an awful lot like Boston Market’s chicken, back when they were new and their food was good.
I'm from the Philippines and my favorite food is adobo. I have tried so many versions of Adobo that I can compete with the best chefs in the world as far as cooking Adobo (I'm not that cocky or arrogant hehe) and still feel confident. Honestly, there is no real standard of how to cook Adobo nowadays with all the different versions that come out. As long as you have soy sauce, vinegar, garlic (with or without onions) pepper, sugar, and salt (to taste or can be without salt) bay leaves you already have an adobo (just make sure your finished adobo has thick sauce in the end). But my personal recipe is a lot of garlic (I mean a lot), 70 percent soy sauce, and 20 percent vinegar, 10 percent water. and let it boil until almost dry. I also put pork liver, just enough sugar that your dish tastes all the flavors (salt, sour, sweet) equally, and then serve it the following day. Also, put msg...
the most basic adobo I usually make is:
Pork/Chicken meat
black pepper
soy sauce
white vinegar
water
😉
@@corvus-- no garlic
There should be
Lol there's GARLIC IN IT
Food Network simply is clueless about most of what they promote. Or worse some sort bastardized vision of ethnic food based upon Oujia boards answers. I wondered about Zakarian and I doubt that I'll bother with him or his work.
Its not difficult to write up an ingredient list and shop for it. Then do a check before going on air to film, to ensure that all is needed. What makes me think that FN operates on above description.
yes it seems so haha I really don't know what they don't to any research
🙄🤣🤣🤣🤣🤣
Traditionally for us.. Adobo is basically... peppercorns...bay leaves...white vinegar...a cup of water...dark soy sauce...brown sugar...salt and looots of garlic .. marinade at least 2 hours or if you prefer overnight.. save the marinade...sauté/fry the meat adding the marinade little by little until the meat is cooked and the sauce thickens... 😊
Adobo Simple Original recipe
-1kg of pork, chicken or beef
-3 gloves of garlic
-one whole red onion
-little bit of pepper (not powdered)
-4 table spoon of vinegar
-soy sauce, how much? ot depends on your taste sometimes double the amount of the vinegar you poured
-1 or 2 tablespoons of sugar
-5 to 10 bay leaves depends on your taste, usually only 5 leaves
-you also add oyster sauce, much better.
mixed them together, wait till the meat cook.
after that. put 2 tablespoons of cooking oil . make it little dry with a little bit of sauce.
and that's it.
Chicken and pork adobo
Soy sauce (Silverswan or Datu Puti)
Vinegar (Silverswan or Datu Puti)
Black pepper
Dried bayleaf
Lots of garlic
Red onion or white onion
MSG or Magic Sarap
I dont like spicy adobo but you can put Siling Labuyo or Siling haba
Sometimes I put some greens like baguio beans or kangkong or pechay
Brown sugar
i'm Filipina, usually our adobo is not spicy. black pepper is enough for regular adobo, but for people who likes spicy, we usually use siling labuyo (bird's eye)
onion is not usually used in adobo, but we put lots of garlic.
with steamed rice, we don't put salt. our food is already salty enough, plain rice balances it.
Hi Chef! We basically sauté our adobo instead of searing the meat (chicken, pork or beef) in garlic and red onions. If it's chicken, some Filipinos add ginger especially if chicken liver and gizzards were added apart from chicken meat. There are varieties of adobo across the Philippines, there is no right or wrong way of cooking as long as the ingredients are correct. Some adobos that are good are stewed and have no sauce (especially pork). I've tried that recipe from Ilocos region, it's oily and the meat fat is slightly burned because they made it that way to make the meat very tender. They call it pinaputok na adobo. Other adobos have coconut milk. We never put too much water on it. Lol. One thing that I'd want to correct though, not all Filipinos would add too much vinegar on adobo as it would make the meat very gummy and hard to chew. I personally don't like adobo that tastes too sour as the vinegar over power the soy sauce. These two ingredients must be balanced. Sugar is rarely added on adobo too as the sweetness shouldn't be present on adobo. That's for humba and pata tim. Lol. This is the 2nd time I'm seeing Uncle Roger's reaction on this video. 🤣 I watched Uncle Roger himself cooking adobo of his own version.. he should have pitted the very well garlic on that vid. We dont slice garlics like truffles😅.😅😅
Thank you for the explanations!
You call that Adobo? I call it Crimes against Humanity
Haha 😄
In our family, we do not marinate the meat. We just combine everything and boil it till tender. Depending on the prefernce, you can fry the meat for appearance and texture, then put the thick sauce back and simmer for a few minutes.
nah im filipino, everybody can put their own twist to Adobo. we have 101 versions of that in PH.