Install Raid for Free ✅ IOS/ANDROID/PC: t2m.io/Raid_ChefBrianTsao and get a special starter pack with an Epic champion ⚡️Knight Errant⚡️ Available only for new players 🎁 Use the promo code JTSKIN to get the Epic champion Stag Knight and a Skin for Stag Knight designed by JonTron! Don't miss your chance, the promo code is valid until October 7th, only for new players. 📱 If you are an iOS user, enter the promo code here: plarium.com/en/redeem/raid-shadow-legends/
There is adobo sa gata (adobo in coconut milk). She made that style of adobo. There is also adobong puti (white adobo) which does not use any soy souce. Adobo can be made in different ways. Just don't use olive oil.
@@jaysonagapito8663 I haven't heard either of those as a Filipino. What regions are they from? Asking cause I know the different styles tend to be between different regions
I'm so glad she's there joking about how "white" she looks. Too many people have to reductive a view of what an Asian person in and it's great to see her address it.
as my Philipino friends say, they are the whitest asians anyway. mostly because Spain given how many have spanish last names. also the time honoured traditions of Australian men marrying a philipino woman. Honestly it's hilarious how many people just assume the Philipines is the same as every other east Asian country and the assumption they all have one singular culture or ethnicity.
It would be pretty exciting if you can get Chef Leah for a future Pro Chef Reacts vid on Filipino cuisine. I imagine she'd have some good insight depending on the dish being made Also congrats on the upcoming second child Chef Brian 🎉🎉🎉
The beauty of adobo is that it is not hard to make your own version. Just remember to have the five key ingredient of vinegar, soy sauce, garlic, bay leaf and peppercorn. You can then customize it in your own way, make it a bit sweet or spicy or put in coconut or whatever reasonable ingredient in. Try to test out different ratios of the vinegar and soy sauce, also try saucy adobo with additional water or dry adobo where you maximize the reduction.
Greetings Chef Brian! Filipino here. First and foremost congrats on the second kid! As for the adobo, it's so versatile that almost all of our regions have their own takes on it. For example we have a version where the dish is reduced to the point you could fry it on its own fat and coconut milk is also a very common version. The "classic" recipe is just the base that if you followed to the t, you can definitely call your stew an adobo. From there it's up to the chef's imagination on how to further improve on it as long as we stray true to the dish's flavors and I will say that Auntie Leah did a very good job! I would have never thought of adding more dried herbs on top of the protein despite having made many deep fried pork belly braised in adobo sauce before.
there's no real "authentic" adobo. as you said, every region has their own variety. and every family has their own take on the recipe. every adobo is different, nothing is bad, and the best version is always your mom's lol
Nah, the Malaysian accent (Manglish) that "Uncle Roger" has is a signature that many of us are proooud of ! (Boleh ) It's something that someone else may wish to mimic (and never could)😅 I gave up on "fixing" it years ago. Don't change it Uncle Roger. 🥰 Couple weeks ago, I showed the Rachel Ray's Adobo vid to a Filipino friend & he went into a long cursing spree like... goodness me bloody hell🤣 He didn't curse on this one so... yeah eh (not Jamie Oliver lol)
Yes!!! I've been waiting for you to react to this Chef.. Actually Chef Leah is right, some Filipinos uses coconut in their adobo, specially in the Bicol Region in the Philippines 😊.. Awesome reaction Chef 😊👍👍
Cooking adobo with gata (coconut milk) is another variation of adobo called "adobo sa gata". Mostly found in Bicol and Quezon region in the Philippines.
I live in the Bay Area and I shop at places like H Mart (Korean Grocery store) and the uhh…”Uncle Rodger Accent” we’ll call it is very common and helpful for interpersonal interactions, like ordering food or finding proper sauces. You do that Accent shit at a regular Safeway and it’s a whooole different racial connotation 😂😂😂 CONTEXT MATTERS
This was an awesome take on adobo! We Filipinos have done a lot of crazy things with adobo, so we like it when people try to elevate the dish. In Leah's case, the sous vide egg with the coconut milk...it's just 🤌, y'know? Can't wait for the Rachel Ray video. That's an example of how NOT to make adobo (and what NOT to do with rice).
Coconut milk in adobo isn't strange at all. Just depends where you were born/introduced to Adobo. My main family came from just north of Manila and we use the soy, vinegar, garlic, peppercorn, and bay leaf recipe. However my aunt raised in the south used coconut milk.
there are thousands of variants to adobo just based on the type of meat used (pork, chicken, duck, prawn, shrimp, squid, jellyfish, crab, crawfish, lobster, tuna, salmon, and even tofu), and hundreds of thousands of variations more from each mother doing it a bit differently, then there are major shifts in the style of adobo based on the region, some adobo will use a lot of soy sauce and little to no vinegar, others will use a swimming pool of vinegar and little to no soy sauce, some will leave out the water, some will add coke instead of sugar, some will use cane vinegar over white vinegar (using heinz distilled vinegar is a cardinal sin), some will use coconut vinegar, some will use lambanog (coconut alcohol), some will add water spinach (kangkong), some will add potatoes, some will add carrots (at your own risk, carrots tend to soak up a lot of saltiness), etc. but the main basic ingredients always stay the same, meat, whole black peppers (or freshly crushed, not ground), dry bay leaves (fresh bay leaves are not the same), and obscene amounts of garlic (if you fuss over 1 bulb of garlic, throw another 2 bulbs in. time to open your mind to the umami of garlic). so really its pretty damn hard to mess up adobo, its such a simple dish that can be transformed in nearly a million ways, so unless you're trying to fcc it up like rachel ray, you'll do great. edit: believe it or not coconut milk is actually an ingredient used in a variation of adobo called adobong manok/baboy sa gata. but we use chicken (manok) instead of pork (baboy) for it since gata (coconut milk) will weaken the intense sweet meaty flavor of pork belly, whereas with chicken it makes it creamy and glossy. not to say that this recipe doesnt exist in filipino cuisine, its just not as popular since filipinos love intense flavors, often what we would do to counterbalance it is to add more soy sauce than usual to balance out the coconut milk. 2nd edit: adding what is essentially a poached egg into adobo is rather curious, i cant recall any variation of adobo i've ever eaten that does that. many do soft or hard boiled egg but this is the first time ive seen poached egg in adobo, and not only that but she mixed the egg into the sauce and gave it an elevated depth of flavor. very interesting. i might try this out on adobo day. 😊
Not gonna lie, now i need to taste both recipes, uncle roger looks really good, but the crispy skin, the coconut milk, ans beeing able to have the sauce with the egg yolk sounds too tasty... You even can see how Roger react, for a moment he was so happy and speechless
I just saw someone on another channel and her family used coconut milk in their adobo so it’s really a thing, not just what is most commonly known version. 😊
"Dude, wipe your mouth!" - I almost said the same thing out loud all 3 times! 😂 I don't remember this happening to Uncle Roger in any other video. The food is that damn good! 😎 Great video!
It is called adobo sa gata which directly translates to adobo in coconut milk. It is a very common adobo variant esp. in the southern parts of Luzon like the Bicol Region.
First, congratulations on your second baby, Chef Brian! 🎉 Second, Chef Andy from Andy Cooks actually traveled to the Philippines to learn more about Adobo. He even got to learn how pre-colonial Filipinos cooked the dish that would later become the pork adobo (cooked & preserved in lard, and then when you need to eat, you fry it).
Adobo with coconut milk is a regional dish "bicol region" to be exact and in the Muslim region in south Philippines the burnt coconut milk is also utilize
Chef Leah's adobo seems to be a fusion of two adobo variants---"adobong Bisaya" (which is largely dry adobo deep-fried) and adobo sa gata (which a lot of people here have explained already). I will say, the addition of the egg yolk and bay leaf powder is something I'm eager to try.
Fun and interesting as always bro. Congrats to the second kid on the way as well.... my daughter Jacklyn will be 17 this October. Take care and have yourself a great week. Cheers ✌️ 🍻 🇹🇹
Adobo is a good one to get the uncle title - an Aussie chef called Andy Cooks got his uncle title from it and I don't think Roger has reviewed any other of his videos.
It is so nice to see Leah laugh at uncle roger's pronunciation a little bit. We do it all the time, and it's fun with no offense meant. What I'm saying is that I'm happy we're still able to talk to each other this way in this day and age.
"DUDE, WIPE YOUR FVCKIN MOUTH!!" I waited with baited breath for the third one, and when you said, I lost it! Also, congrats on child number 2, dude. Praying for a happy and healthy baby.
Love that she mixed my two fave Filipino dishes… adobo and lechon kawali… which is braised and fried. The egg is also present in southern Filipino adobo
Other than coconut cream, there are people who put tomato sauce, lemon grass, ginger, pinapple, onions, chilis or other ingredients that are native to Filipino cuisine. And yes even soda or banana ketchup can be used in adobo.
From Wikipedia: "There are also regional variations. In Bicol, Quezon, and south in Zamboanga City, it is common for adobo to have coconut milk (known as adobo sa gatâ)."
The Filipino family I know use less soy, a lot more salt, and quite a bit of annatto along with white pepper because they like their food peppery. There's another variant that uses tumeric.
I had a rice cooker, but it broke. I hadn't been cooking a whole lot, but now I might consider getting one. Mostly I make risotto, so it wouldn't have been useful, but I've started branching out a lot.
Ugh, so hungry... * New Pro Chef Reacts * Crap... [Next Uncle Roger to react to should be his one on the movie God of Cookery. That should be hilarious.]
People will be surpised how good coconut milk pairs so well with vinegar which is why like Leah said certain regions here in the Philippines use it in Adobo and also in “kinilaw” (ceviche), etc.
Our adobo is red adobo. We put "atsuete seeds" or "annatto" in hot water to get the color and the flavor. Then we don't use soy sauce, only vinegar. We reduce the sauce, fry the pork/chicken mixture, then boil eggs, then voila, our red adobo!!!
On a note... Filipino soy sauce tends to be really dark and salty... it also tastes different from Lee Lum Kee(regular and premium) and Kikkoman. Other dark soy sauce will do but silver swan or Datu Puti or Marca Pina for best and most authentic taste. And Adobo sa gata(the specific kind showed in the dish) is just adobo with coconut milk which is different from ginataan(cooked in coconut milk). Edit: Adobo sa gata(Adobo with coconut milk) is more prominent in the Bicol region and its neighboring regions.
We do use coconut cream in one of the variants of adobo here in the Philippines. We call it " adobo sa gata". And we do not garnish adobo with spring onions but we garnish it with fried garlic.
yo chef! yes, coconut milk is a style used in the province so it is legit... remember that PH is an archipelago and Adobo (or any Filipino dish to be precise) is not standardized, so technically there's no 'wrong' way to cook it, after all the best Adobo is what your mom cooks, right? Adobo is a very versatile dish, the use of coconut milk makes it 'Adobo sa Gata', there's one that doesn't use soy sauce called 'Adobong Puti' (White Adobo), there's one with pineaplpe chunks coz' some big fruit company made it a 'thing' because of the sweet-salty combination which still falls under the Filipino Palate, there's also an Adobo that has waaay less sauce called Adobong Tuyo (Dry Adobo), the dish also differs on the kind of meat you use like beef, chicken, pork, chicken-pork combo, goat, heck there's even an Adobo using water spinach called Adobong Kangkong... all in all, you could say that the styles to cook Adobo is as many as the islands of PH, if not more... even Andy Cooks went back to PH just to validate the recipe he knows and even improved it after the visit... also, you know the Adobo is good if the oil is dripping off your mouth, just scrape some rice on it and shove it back inside, or better yet, eat with your hands, guaranteed tastes better when eating it authentically...
@@muntuku that s***show needs to get cancelled by everyone, not only Asians lol… the standardization of Adobo is in its name which is to ‘marinate’, but coriander seeds, habanero and even that gluten-free bulls*** doesn’t even exist here, we like flavor and authenticity in our food, thank you very much…
Well this is my cue to cook adobo again tonight. You should also check out the video floating around on how pre Spanish Colonial era Adobo was made. The guy's name is Joel I believe. Definitely something worth checking out :)
As a filipino, we do sometimes put coconut on adobo, its for making it creamy..actually its not a common version in the south but more on the north.. southern adobo also dont use soy nor sugar...just few ingredients you can count on your fingers.. coconut vinegar, garlic, bay leaves, black pepper corns and salt.
Awesome videos…. I have been enjoying your content and especially Frenchie. I am no UA-camr expert, but one suggestion with editing. It was a bit weird seeing the side of your face when you were talking and explaining about overcrowding. It would have been nice to have a cut out showing exactly what you were explaining. Rather than just seeing the side of your face, shifting the focus to the topic of discussion. Other than that, awesome videos, really dig the vibe, the esthetic and the energy you bring 😊
For some reason I got extremely curious about adobo when Kenji made a video about chicken adobo. It’s a dish that has changed quite a lot from pre-colonial times and soya sauce was only introduced post-colonialism. This is why there so many variations of adobo. Even the name adobo came from Spaniards, as it was similar to how they preserved their meats in Spain. As long as it is protein cooked in vinegar and spices, it is adobo.
I, personally liked adobo cooked with coconut milk much more than the traditional or regular adobo. "Adobo sa gata" is what we call it here in the PH and it literally translates to "Adobo in coconut milk".
Every region in the Philippines has their own version of adobo. Where I come from, the Ilonggo version doesn’t make use of soy sauce, just vinegar, heaps of garlic, bay leaves as aromatic, and achuete for color. And since there’s no soy sauce, and the vinegar dries up with the stock, the result is a dry-ish adobo with very little sauce.
Theres also an old version of Chicken Adobo i love so much as a kid .. the sauce is mixed w/ puree chicken liver and has quail eggs and fried potato wedges on top it is so good w/ plain steamed rice 😊
I cook my adobo like uncle Roger's but adding about 2-3 spoonfuls of brown sugar (for a kilo of pork) and fried potato wedges as a side dish. I also prefer cracked peppercorns (something between whole and powder peppercorns).
Adobong bicolano or adobo sa gata originated in bicol region southern part of luzon Philippines where most foods cooked used coconut milk. There style of adobo is cooked with coconut milk and lots and chilis (siling labuyo). Its my favorite style of adobo but if you’re not a fan of oily foods it is not for you. Although adobo is known for its taste, i suggest westerners try “Bicol Express” if you are into spicy coconuty food its the best also from the same region highly recommended this dish it is also my all time favorite and go to hang over food.
Adobo is not a dish but a cooking method or technique. As long as it has the base ingredients of salt (salt substitute), vinegar, spices and protein or produce, marinated and braised, you can improvise. The most popular is soy sauce-based pork adobo though.
Some Filipino dishes, especially the ones that are heavily influenced by Spanish cuisine do use olives and olive oil. Adobo has a lot of regional styles and variations. Among the more popular regional styles outside of the typical adobo that most people see is 'adobo sa gata' (adobo cooked in coconut milk/cream). Adobo sa gata is really good with a a lot of ginger and chilies when using gamey meats like wild boar, venison, snake, or offal. But you can also just make regular adobo with game meats and offal cuts.
This recipe with coriander roots and a bit of sugar; without the vinegar would turns it to a Southern Thai (mainly Phuket) style dish calls Moo Hong. Having said that I personally likes vinegar very much so Adobo sound like something I’d want to make. Thanks Philippines.
The many types of adobo in the Philippines makes it easy to freestyle adobo. Other than the classic soy sauce adobo, there is adobo in turmeric, adobo in coconut milk, adobo puti (white adobo)soy sauce free, fish sauce is used instead, theres abobo sa alamang(adobo in slightly fermented krill) the alamang is used instead of soy sauce and there's also adobo tuyo(dry). And adobo can also be veggies and seafood too.
We call it adobo sa gata (coconut milk), it is creamy because of the coconut milk. It's optional, you can also add fried potatoes or hard boiled egg to your adobo.
Seen so many vids of Uncle Roger not whiping his mouth I also stopped doing it untill I leave the table! Marinating my chin became a thing because of him! 🤣
adobo sa gata or adobo with coconut milk as seen in this video is a bicolano take on adobo(southern luzon region). she may have not known this off the top of her head but she is cooking something legit.
I bought a rice cooker after watching Uncle Roger's first reaction video. The best investment during Corona time. Wash rice in the morning, put it in the rice cooker and set the timer for lunch break.
I also like this version of adobo. I have tried it several times but never cook it at home. Usually we cook common adobo (like in the video) and the adobong pula (red adobo). adobong pula has no soy sauce (or maybe a little depends on the person) and it has achuete seeds. I love my grandma’s version of this. She usually added the vinergar at the last partnof cooking.
Different provinces in the Philippines have different takes on how is AFOBO IS BEING PREPARED. Coconut milk to Adobo IS NOT FOREIGN AT ALL. You have a decent reaction and you have a very likeable personality. Thank you for sharing. Cheers🎉
Install Raid for Free ✅ IOS/ANDROID/PC: t2m.io/Raid_ChefBrianTsao and get a special starter pack with an Epic champion ⚡️Knight Errant⚡️ Available only for new players
🎁 Use the promo code JTSKIN to get the Epic champion Stag Knight and a Skin for Stag Knight designed by JonTron! Don't miss your chance, the promo code is valid until October 7th, only for new players.
📱 If you are an iOS user, enter the promo code here: plarium.com/en/redeem/raid-shadow-legends/
Wow, Raid shadow legends, doing so good, they know their ads won't bring anyone in, with a target install of 20 for a channel of over 100K :D
that game is a scam... lots of youtubers are now saying No to Raid Shadow legends.
One thing I heard that is only in rumors - Beef adobo...
There is adobo sa gata (adobo in coconut milk). She made that style of adobo. There is also adobong puti (white adobo) which does not use any soy souce. Adobo can be made in different ways. Just don't use olive oil.
nor parsley
There is also adobong dilaw (uses turmeric) and adobong pula(uses annatto)(replace soy sauce)
My wife prefers adobong tuyo (dry adobo,) which has little to no sauce, but I prefer adobo with a good amount of sauce
@@CliffordKintanarAdobong Tuyo sounds like Filipino takes on Indonesian Rendang Kaliyo and Rendang
@@jaysonagapito8663 I haven't heard either of those as a Filipino. What regions are they from? Asking cause I know the different styles tend to be between different regions
I'm so glad she's there joking about how "white" she looks. Too many people have to reductive a view of what an Asian person in and it's great to see her address it.
as my Philipino friends say, they are the whitest asians anyway. mostly because Spain given how many have spanish last names. also the time honoured traditions of Australian men marrying a philipino woman.
Honestly it's hilarious how many people just assume the Philipines is the same as every other east Asian country and the assumption they all have one singular culture or ethnicity.
Aunty Lea is eurasian....its all good
I tried adobo with pineapple because of a canned pineapple commercial, and it was unexpectedly good. Sweet and salty combo.
That's Hawaiian adobo lol
Yup thats how some Filipinos cook it. But what I do is adobo with potatoes, others do it too.
That is also a legit Adobo
@@allentituspaz3241 as Filipino style goes we have that because of nurses.
have some pineapple juice or some drink on the side boost it to
It would be pretty exciting if you can get Chef Leah for a future Pro Chef Reacts vid on Filipino cuisine.
I imagine she'd have some good insight depending on the dish being made
Also congrats on the upcoming second child Chef Brian 🎉🎉🎉
I've made a suggestion like that earlier, hopefully it happens!
The beauty of adobo is that it is not hard to make your own version. Just remember to have the five key ingredient of vinegar, soy sauce, garlic, bay leaf and peppercorn. You can then customize it in your own way, make it a bit sweet or spicy or put in coconut or whatever reasonable ingredient in. Try to test out different ratios of the vinegar and soy sauce, also try saucy adobo with additional water or dry adobo where you maximize the reduction.
Greetings Chef Brian! Filipino here. First and foremost congrats on the second kid!
As for the adobo, it's so versatile that almost all of our regions have their own takes on it. For example we have a version where the dish is reduced to the point you could fry it on its own fat and coconut milk is also a very common version. The "classic" recipe is just the base that if you followed to the t, you can definitely call your stew an adobo. From there it's up to the chef's imagination on how to further improve on it as long as we stray true to the dish's flavors and I will say that Auntie Leah did a very good job! I would have never thought of adding more dried herbs on top of the protein despite having made many deep fried pork belly braised in adobo sauce before.
Some of us use adobo with pineapples, some with potatoes.
there's no real "authentic" adobo. as you said, every region has their own variety. and every family has their own take on the recipe. every adobo is different, nothing is bad, and the best version is always your mom's lol
@@roricaplaza HAH! "Best version of Adobi is always made by your mom" is so on point that I might make a T-Shirt out of that!
Nah, the Malaysian accent (Manglish) that "Uncle Roger" has is a signature that many of us are proooud of ! (Boleh ) It's something that someone else may wish to mimic (and never could)😅 I gave up on "fixing" it years ago. Don't change it Uncle Roger. 🥰 Couple weeks ago, I showed the Rachel Ray's Adobo vid to a Filipino friend & he went into a long cursing spree like... goodness me bloody hell🤣 He didn't curse on this one so... yeah eh (not Jamie Oliver lol)
Yes!!! I've been waiting for you to react to this Chef.. Actually Chef Leah is right, some Filipinos uses coconut in their adobo, specially in the Bicol Region in the Philippines 😊..
Awesome reaction Chef 😊👍👍
Cooking adobo with gata (coconut milk) is another variation of adobo called "adobo sa gata". Mostly found in Bicol and Quezon region in the Philippines.
Love you Chef Brian.
Congratulations 🎉 on child #2 ❤
Chef Brian. You need to introduce Frenchy to the greatness of Chef Wong Gong.
It’s coming!
@@ChefBrianTsao❤❤❤❤❤❤
Instant Minute rice would probably give Uncle Roger a heart attack 🤣
6:43 - Congrats, Chef Brian!
Coconut in adobo is from the Bicol region, to answer Uncle Roger.
"Big things coming" (Not like that... sorry children).
I live in the Bay Area and I shop at places like H Mart (Korean Grocery store) and the uhh…”Uncle Rodger Accent” we’ll call it is very common and helpful for interpersonal interactions, like ordering food or finding proper sauces. You do that Accent shit at a regular Safeway and it’s a whooole different racial connotation 😂😂😂 CONTEXT MATTERS
This was an awesome take on adobo! We Filipinos have done a lot of crazy things with adobo, so we like it when people try to elevate the dish. In Leah's case, the sous vide egg with the coconut milk...it's just 🤌, y'know?
Can't wait for the Rachel Ray video. That's an example of how NOT to make adobo (and what NOT to do with rice).
Now the world needs Jamie Oliver's adobo!
Please no...Uncle Roger and Chef Brian will not recover.
I like the alert tone on her induction stove. It's very "Harry Potter and the Mise En Place."
Coconut milk in adobo isn't strange at all. Just depends where you were born/introduced to Adobo. My main family came from just north of Manila and we use the soy, vinegar, garlic, peppercorn, and bay leaf recipe. However my aunt raised in the south used coconut milk.
there are thousands of variants to adobo just based on the type of meat used (pork, chicken, duck, prawn, shrimp, squid, jellyfish, crab, crawfish, lobster, tuna, salmon, and even tofu), and hundreds of thousands of variations more from each mother doing it a bit differently, then there are major shifts in the style of adobo based on the region, some adobo will use a lot of soy sauce and little to no vinegar, others will use a swimming pool of vinegar and little to no soy sauce, some will leave out the water, some will add coke instead of sugar, some will use cane vinegar over white vinegar (using heinz distilled vinegar is a cardinal sin), some will use coconut vinegar, some will use lambanog (coconut alcohol), some will add water spinach (kangkong), some will add potatoes, some will add carrots (at your own risk, carrots tend to soak up a lot of saltiness), etc.
but the main basic ingredients always stay the same, meat, whole black peppers (or freshly crushed, not ground), dry bay leaves (fresh bay leaves are not the same), and obscene amounts of garlic (if you fuss over 1 bulb of garlic, throw another 2 bulbs in. time to open your mind to the umami of garlic). so really its pretty damn hard to mess up adobo, its such a simple dish that can be transformed in nearly a million ways, so unless you're trying to fcc it up like rachel ray, you'll do great.
edit: believe it or not coconut milk is actually an ingredient used in a variation of adobo called adobong manok/baboy sa gata. but we use chicken (manok) instead of pork (baboy) for it since gata (coconut milk) will weaken the intense sweet meaty flavor of pork belly, whereas with chicken it makes it creamy and glossy. not to say that this recipe doesnt exist in filipino cuisine, its just not as popular since filipinos love intense flavors, often what we would do to counterbalance it is to add more soy sauce than usual to balance out the coconut milk.
2nd edit: adding what is essentially a poached egg into adobo is rather curious, i cant recall any variation of adobo i've ever eaten that does that. many do soft or hard boiled egg but this is the first time ive seen poached egg in adobo, and not only that but she mixed the egg into the sauce and gave it an elevated depth of flavor. very interesting. i might try this out on adobo day. 😊
Not gonna lie, now i need to taste both recipes, uncle roger looks really good, but the crispy skin, the coconut milk, ans beeing able to have the sauce with the egg yolk sounds too tasty... You even can see how Roger react, for a moment he was so happy and speechless
Dude got a Raid sponsorship. Shit's getting real.
I just saw someone on another channel and her family used coconut milk in their adobo so it’s really a thing, not just what is most commonly known version. 😊
Congrats on the baby!!!😊
Congrats on the 2nd one on the way! Our second is turning 2 soon. I won't say it's easier, it's more like a new challenge but your game is leveled up.
"Dude, wipe your mouth!" - I almost said the same thing out loud all 3 times! 😂 I don't remember this happening to Uncle Roger in any other video. The food is that damn good! 😎 Great video!
It is called adobo sa gata which directly translates to adobo in coconut milk. It is a very common adobo variant esp. in the southern parts of Luzon like the Bicol Region.
Yepp, pure blooded bicolano here, we called that "Adobado"
First, congratulations on your second baby, Chef Brian! 🎉
Second, Chef Andy from Andy Cooks actually traveled to the Philippines to learn more about Adobo. He even got to learn how pre-colonial Filipinos cooked the dish that would later become the pork adobo (cooked & preserved in lard, and then when you need to eat, you fry it).
Adobo with coconut milk is a regional dish "bicol region" to be exact and in the Muslim region in south Philippines the burnt coconut milk is also utilize
Hiya Chef, thanks for posting. You and Uncle Roger made my Sunday afternoon great. Need good content until football season starts soon
Sweet video again Brian.
Good to see a fellow old hickory fan out there.
After seeing this I had to try Leah's version! I made it for everyone at work, and it was a hit!!
I dig the Metalocalypse censoring with pinch harmonics lol
Congratulations on the soon to be new bundle of joy!!!!
Congrats on the new baby. Nothing in the world like a newborn baby :) Goes so fast but so magical. Can you tell my youngest is almost 14? LOL
Congrats on the second little one on the way Chef!
Yes, congrats! My second is on the way too!
Chef Leah's adobo seems to be a fusion of two adobo variants---"adobong Bisaya" (which is largely dry adobo deep-fried) and adobo sa gata (which a lot of people here have explained already). I will say, the addition of the egg yolk and bay leaf powder is something I'm eager to try.
Chef Leah also pays tribute to the chicken adobo dish that includes hardboiled eggs (gotta have that protein).
Fun and interesting as always bro. Congrats to the second kid on the way as well.... my daughter Jacklyn will be 17 this October. Take care and have yourself a great week. Cheers ✌️ 🍻 🇹🇹
Tita Lia's adobo broth looks like the consistency of ramen broth and her braised/deep fried pork would be good w/ the ramen.
Adobo is a good one to get the uncle title - an Aussie chef called Andy Cooks got his uncle title from it and I don't think Roger has reviewed any other of his videos.
The asian market near my house sells the same bowls she uses, I own one myself, good bowl.
It is so nice to see Leah laugh at uncle roger's pronunciation a little bit. We do it all the time, and it's fun with no offense meant. What I'm saying is that I'm happy we're still able to talk to each other this way in this day and age.
"DUDE, WIPE YOUR FVCKIN MOUTH!!" I waited with baited breath for the third one, and when you said, I lost it!
Also, congrats on child number 2, dude. Praying for a happy and healthy baby.
Now he just needs a dog for the favorite.
Hey brian, uncle roger just made another video with guga. He made char siu steaks. Enough said. I think you and paul would enjoy this one.
Love that she mixed my two fave Filipino dishes… adobo and lechon kawali… which is braised and fried. The egg is also present in southern Filipino adobo
Other than coconut cream, there are people who put tomato sauce, lemon grass, ginger, pinapple, onions, chilis or other ingredients that are native to Filipino cuisine. And yes even soda or banana ketchup can be used in adobo.
From Wikipedia: "There are also regional variations. In Bicol, Quezon, and south in Zamboanga City, it is common for adobo to have coconut milk (known as adobo sa gatâ)."
The Filipino family I know use less soy, a lot more salt, and quite a bit of annatto along with white pepper because they like their food peppery. There's another variant that uses tumeric.
I had a rice cooker, but it broke. I hadn't been cooking a whole lot, but now I might consider getting one. Mostly I make risotto, so it wouldn't have been useful, but I've started branching out a lot.
Both versions are legit! Uncle Roger's version is the classic Pork Adobo and Chef's Leah's version id Adobo sa Gata (Adobo with Coconut milk). 👌
Outside of the awesome content and review, congrats on the little one on the way 👍🏽👍🏽
Ugh, so hungry...
* New Pro Chef Reacts *
Crap...
[Next Uncle Roger to react to should be his one on the movie God of Cookery. That should be hilarious.]
People will be surpised how good coconut milk pairs so well with vinegar which is why like Leah said certain regions here in the Philippines use it in Adobo and also in “kinilaw” (ceviche), etc.
That was quick Uncle Roger posted this last week.
Our adobo is red adobo. We put "atsuete seeds" or "annatto" in hot water to get the color and the flavor. Then we don't use soy sauce, only vinegar. We reduce the sauce, fry the pork/chicken mixture, then boil eggs, then voila, our red adobo!!!
On a note... Filipino soy sauce tends to be really dark and salty... it also tastes different from Lee Lum Kee(regular and premium) and Kikkoman. Other dark soy sauce will do but silver swan or Datu Puti or Marca Pina for best and most authentic taste.
And Adobo sa gata(the specific kind showed in the dish) is just adobo with coconut milk which is different from ginataan(cooked in coconut milk).
Edit: Adobo sa gata(Adobo with coconut milk) is more prominent in the Bicol region and its neighboring regions.
We do use coconut cream in one of the variants of adobo here in the Philippines. We call it " adobo sa gata". And we do not garnish adobo with spring onions but we garnish it with fried garlic.
yo chef! yes, coconut milk is a style used in the province so it is legit... remember that PH is an archipelago and Adobo (or any Filipino dish to be precise) is not standardized, so technically there's no 'wrong' way to cook it, after all the best Adobo is what your mom cooks, right?
Adobo is a very versatile dish, the use of coconut milk makes it 'Adobo sa Gata', there's one that doesn't use soy sauce called 'Adobong Puti' (White Adobo), there's one with pineaplpe chunks coz' some big fruit company made it a 'thing' because of the sweet-salty combination which still falls under the Filipino Palate, there's also an Adobo that has waaay less sauce called Adobong Tuyo (Dry Adobo), the dish also differs on the kind of meat you use like beef, chicken, pork, chicken-pork combo, goat, heck there's even an Adobo using water spinach called Adobong Kangkong... all in all, you could say that the styles to cook Adobo is as many as the islands of PH, if not more... even Andy Cooks went back to PH just to validate the recipe he knows and even improved it after the visit...
also, you know the Adobo is good if the oil is dripping off your mouth, just scrape some rice on it and shove it back inside, or better yet, eat with your hands, guaranteed tastes better when eating it authentically...
Except that abomination Rachael Ray made. That was wrong.
@@muntuku that s***show needs to get cancelled by everyone, not only Asians lol… the standardization of Adobo is in its name which is to ‘marinate’, but coriander seeds, habanero and even that gluten-free bulls*** doesn’t even exist here, we like flavor and authenticity in our food, thank you very much…
People seem to forget you can use rice cooker for steaming veg, dim sum etc and loads of other stuff too. I use mine all the time now!
Well this is my cue to cook adobo again tonight.
You should also check out the video floating around on how pre Spanish Colonial era Adobo was made. The guy's name is Joel I believe. Definitely something worth checking out :)
As a filipino, we do sometimes put coconut on adobo, its for making it creamy..actually its not a common version in the south but more on the north.. southern adobo also dont use soy nor sugar...just few ingredients you can count on your fingers.. coconut vinegar, garlic, bay leaves, black pepper corns and salt.
Not only 11 years in that location, but a 2nd location near Madison Square Garden (MSG) !!
Awesome videos…. I have been enjoying your content and especially Frenchie.
I am no UA-camr expert, but one suggestion with editing.
It was a bit weird seeing the side of your face when you were talking and explaining about overcrowding. It would have been nice to have a cut out showing exactly what you were explaining. Rather than just seeing the side of your face, shifting the focus to the topic of discussion.
Other than that, awesome videos, really dig the vibe, the esthetic and the energy you bring 😊
I’ve been seeing your sandwich’s on devour tv and damn it makes me wanna come to Brooklyn just to get a sub! Much love from Baltimore Md!
Congrats on the second child on the way! My wife and I just had our 4th little girl a week ago.
For some reason I got extremely curious about adobo when Kenji made a video about chicken adobo.
It’s a dish that has changed quite a lot from pre-colonial times and soya sauce was only introduced post-colonialism. This is why there so many variations of adobo. Even the name adobo came from Spaniards, as it was similar to how they preserved their meats in Spain. As long as it is protein cooked in vinegar and spices, it is adobo.
New Brian video, new James Makinson video, AND a new Uncle Roger video on the same day? Hell yeah!
I, personally liked adobo cooked with coconut milk much more than the traditional or regular adobo. "Adobo sa gata" is what we call it here in the PH and it literally translates to "Adobo in coconut milk".
Every region in the Philippines has their own version of adobo. Where I come from, the Ilonggo version doesn’t make use of soy sauce, just vinegar, heaps of garlic, bay leaves as aromatic, and achuete for color. And since there’s no soy sauce, and the vinegar dries up with the stock, the result is a dry-ish adobo with very little sauce.
It is true. There are certain regions here in the Philippines that include coconut milk in Adobo
nice! cant wait for the Laos uncle roger reaction that dropped the same day as this reaction. :D
12:25 I went to a Filipino fusion restaurant called Park's Finest in LA and they served Pork Adobo with coconut milk and it tastes really good.
Most regions in the Philippines have their own version of Adobo.
bro got a raid shadow legends sponsor he’s finally a real youtuber
Theres also an old version of Chicken Adobo i love so much as a kid .. the sauce is mixed w/ puree chicken liver and has quail eggs and fried potato wedges on top it is so good w/ plain steamed rice 😊
I cook my adobo like uncle Roger's but adding about 2-3 spoonfuls of brown sugar (for a kilo of pork) and fried potato wedges as a side dish. I also prefer cracked peppercorns (something between whole and powder peppercorns).
Uncle Rogers version of adobo is what I am accustomed to, never seen coconut cream used but it looks good.
Adobong bicolano or adobo sa gata originated in bicol region southern part of luzon Philippines where most foods cooked used coconut milk. There style of adobo is cooked with coconut milk and lots and chilis (siling labuyo). Its my favorite style of adobo but if you’re not a fan of oily foods it is not for you. Although adobo is known for its taste, i suggest westerners try “Bicol Express” if you are into spicy coconuty food its the best also from the same region highly recommended this dish it is also my all time favorite and go to hang over food.
Great video! Need that mission sandwich shop hat!
Congrats Chef Brian on joining the 2 kid club
I have rice cooker at home also. I eat rice everyday, because I’m brazilian and in Brazil we eat rice and beans everyday
Adobo is not a dish but a cooking method or technique. As long as it has the base ingredients of salt (salt substitute), vinegar, spices and protein or produce, marinated and braised, you can improvise. The most popular is soy sauce-based pork adobo though.
Some Filipino dishes, especially the ones that are heavily influenced by Spanish cuisine do use olives and olive oil.
Adobo has a lot of regional styles and variations. Among the more popular regional styles outside of the typical adobo that most people see is 'adobo sa gata' (adobo cooked in coconut milk/cream).
Adobo sa gata is really good with a a lot of ginger and chilies when using gamey meats like wild boar, venison, snake, or offal. But you can also just make regular adobo with game meats and offal cuts.
This recipe with coriander roots and a bit of sugar; without the vinegar would turns it to a Southern Thai (mainly Phuket) style dish calls Moo Hong.
Having said that I personally likes vinegar very much so Adobo sound like something I’d want to make. Thanks Philippines.
The many types of adobo in the Philippines makes it easy to freestyle adobo. Other than the classic soy sauce adobo, there is adobo in turmeric, adobo in coconut milk, adobo puti (white adobo)soy sauce free, fish sauce is used instead, theres abobo sa alamang(adobo in slightly fermented krill) the alamang is used instead of soy sauce and there's also adobo tuyo(dry). And adobo can also be veggies and seafood too.
In the Philippines, we commonly use COCONUT OIL in frying and sautéing. Coconut oil has a high heat tolerance and it is more healthy benefits.
We call it adobo sa gata (coconut milk), it is creamy because of the coconut milk. It's optional, you can also add fried potatoes or hard boiled egg to your adobo.
Seen so many vids of Uncle Roger not whiping his mouth I also stopped doing it untill I leave the table! Marinating my chin became a thing because of him! 🤣
both dishes look good😋she is right, some Filipinos add coconut milk in adobo. You can also add potatoes, boiled eggs or even pineapple🥰
adobo sa gata or adobo with coconut milk as seen in this video is a bicolano take on adobo(southern luzon region). she may have not known this off the top of her head but she is cooking something legit.
I bought a rice cooker after watching Uncle Roger's first reaction video. The best investment during Corona time. Wash rice in the morning, put it in the rice cooker and set the timer for lunch break.
Brian dodge the bullet that is Uncle Roger dramas section😂
I also like this version of adobo. I have tried it several times but never cook it at home. Usually we cook common adobo (like in the video) and the adobong pula (red adobo). adobong pula has no soy sauce (or maybe a little depends on the person) and it has achuete seeds. I love my grandma’s version of this. She usually added the vinergar at the last partnof cooking.
Almost went to Pig and Khao this weekend lol - probs will do so when I can next year.
The braise the meat then deep fry portion sounds like how you make lechon kawali to me...
Different provinces in the Philippines have different takes on how is AFOBO IS BEING PREPARED. Coconut milk to Adobo IS NOT FOREIGN AT ALL. You have a decent reaction and you have a very likeable personality. Thank you for sharing. Cheers🎉
CONGRATS ON THE SECOND KID!!!!!!
Adobo can even be on the top when it comes to most versions of a single dish... "Adobo sa gata" or adobo with coconut milk is just one of them...