It's weird how I used to like his videos and then i started feeling like they were all really extra and now i find this and i like it even better for the total lack of excitement.
I’ve noticed this phenomena. You either overloaded on Joshua’s videos, or you matured, and no longer find his humor humorous. I feel the same about most of the UA-cam chef videos, especially the rich people with no actual culinary background acting like chefs (cough) Nick (cough)
@@tiahnarodriguez3809 I think i overloaded on them and kept thinking how it would be cool to try some of them but I don't own enough dishes and machinery to make half of it and I don't want to spend half my paycheck on exotic niche ingredients I'm going to use once or twice max. His humor was always a bit silly but at least the product looked good. For people with nothing better to do than grocery shop at specialty stores
I only do recipes by people like Adam Ragusea, Ethan Chebl.... forgot and Vincenzos Plate. They also have some silly videos, but the recipes they make are usually pretty straightforward, simple and easily replicable. No fancy equipment and annoying jokes there
@@tiahnarodriguez3809Nick is a MasterChef finalist isn't he? I wouldn't call that no culinary background. People who win that stuff usually go work in very high level restaurants (Eric)
Tbh, Adobo is a set it and forget it recipe. You don't really have to attend to it, just put everything into a pot after marination and simmer until it seems good
@@NotSomeJustinWithoutAMoustache That's because adobo is a preserving process using vinegar. Originally from Spain. That's why both Mexico and Philippines have a dish called adobo, both with vinegar. Original Filipino adobo did not use soy sauce or sugar. The addition of soy sauce and sugar came after the Chinese traders went to the Phillipines.
@@hirotakasugi4891 Even now I don't think soy sauce and sugar are staple ingredients, some variants/types of Filipino adobo have them (especially soy sauce) some don't.
@@NotSomeJustinWithoutAMoustache yeah the sugar is less common. According to distant family, the sugar are “popular with video people” because balancing vinegar and soysauce to create that natural sweet after taste of Filipino adobo is tricky and takes a lot of practice. So the lazy people as it blows up in popularity just resolves it with sugar.
@@NotSomeJustinWithoutAMoustache apparently you’re also suppose to cook out or reduce the vinegar first before adding the soysauce as well. And vinegar made from sugarcane or coconut
Lifehack moment, peeling garlic is way easier after you crush them a little. So cut off the 'dry' end, press a bit with the side of your knife or even your palm and they slide right out
@@joejoejoej9763 b... but you can use other lifehacks to wash garilc from your hands?.. /s To be fair, your contact with the clove itself will be minimal, you don't need to crush it flat, just enough to crack it open. But yeah, side of the knife is safer in that regard
We make adobo all in one pot! We use similar seasonings and silver swan is preferable, but it’s harder to find near us. We also have a specific pot only for adobo (I’m Filipino). We usually have it with lumpia and pancit :)
Everything about the video is hilarious: the banging of the brown sugar after including Josh's soliloquy about palm sugar, the silence after the bay leaves, the whispered sorry at the end about having no time, the part about spending his only free day on 6 chicken thighs, the petty part about his roommate... brilliant humor...😂
@@rey4207adobo el diablo doesnt have chili oil. what youre saying might not be a “provincial” thing. the only difference of adobo el diablo to regular adobo is the offals used in el diablo and thats it.
The adobo actually looked kinda good but u didn't put the bay leafs, a really important ingredient that will give a big change of flavor to the food ,but still it's look quite good 👍
The bay leaves are fine out if you dont like the smell, my family doesnt put it in because we dont like the smell, but the garlic should have been in there.
Silver Swan or Marca Pińa soy sauce are the best brands to use for adobo. If it's not available, use Datu Puti. Don't use Kikkoman or any other brands, the taste is different due to its stronger taste. Also don't put too much vinegar. Just put maybe 2-6 spoons of vinegar depending on your taste preferably Datu Puti. If you put a lot of vinegar, it will be too sour abd too overwhelming. Directions for cooking: Sautee chopped or sliced peeled garlic (1bulb) till light brown. Add onions (optional) and sautee until caramelized. Sautee 10-12 pcs total of chicken wings, thighs and legs and some pieces of cubed pork belly till light brown to give it color and texture which enhance flavor of the pan. Pour 4-6 spoons of vinegar and let it cook for 15 mins in medium heat and don't stir to reduce the acidity and sour smell. Add Marca Pińa or Silver Swan Soy Sauce (no other brand) around 3/4 to 1 cup. Let it simmer for 10 mins then add half cup of water depending on your preference. Just a little water will do to lighten the saltiness of the soy sauce. Add half a teaspoon of ground or whole peppercorns depending on how you like it. It will give a kick of spice to the dish. Add 3 dried brown bay leaves. It will give it a nice taste and aroma. Let the sauce reduce and the oil of your chicken/pork to appear which will add to the flavor. Make sure to stir the bottom once in a while to avoid the chicken/pork from burning/sticking to the pan. The sauce must be a bit thick and oily and not watery. Reduce flame to the lowest, cover it and cook it for another 30-40 more mins to tenderize the meat and release the awesome flavor of adobo. Patience is the key to make this awesome dish. Make sure to check it so the sauce won't dry out. Serve with rice. Eating Technique: Pour the sauce on your rice. The rice will balance the saltiness of sauce. Rice with a bit of adobo sauce plus chicken/pork belly is the perfect bite then follow with another spoonful of rice. Do not eat the whole peppercorns and bay leaf. The dish is nicely paired with a glass of ice cold Coke.
@@Jonases_20 Because WE HAVE ADOBO IN THE PHILIPPINES BEFORE The name didn't come from the Philippines but the recipe did. There are several articles regarding the fusion of Spanish influence and pre-colonial culture of adobo.
@@Jonases_20You’re only half right. But calling your own people illiterate is making you look even more stupid. Adobo the seasoning originated from South American countries while the dish originated from the philippines. The adobo seasoning pretty much help create “adobo” the dish that originated in the philippines. So please do your research before claiming others as stupid
Boss I have question do you add sugar in your adobo ksi in our family we don’t eh pero most vids on yt say that you should Salamat Gagi sorry super conyo nung tanong hahaha
@@1cho456 that depends. If your adobo is way to salty due to the soy souce you can add sugar but if the saltiness of the adobe compliments the rice enough. That should suffice. A good balance of vinegar and saltiness can be enchance with a bit if sugar. To each its own btw. Sorry maka english rin ako. XD
@@1cho456 that just depends on your preference, most of local family recipe doesn't have sugar. I know some filos who doesn't like sweet taste on their viands. So ya, put sugar on it if you want, if that's how you like your adobo.
I remember a weaboo friend (We’re both filipino) finally making filipino meals. She tried making adobo and the absolute astonishment she had when she discovered how easy it is to make after making exclusively Japanese food for half of her life.
@@nundulan nah I think a lot of japanese food is harder. Adobo is like the easiest thing ever to make. He marinated it but you don't have to. I basically throw everything in a pot and it simmers for a while while I go do something else so it's not really time spent cooking. Come back to a perfect meal.
I don't get the savages that enjoy crunching on whole peppercorns.. I even got that stuff in my pizza once, under the cheese, where I can't reach it. The peppercorn pizza experience was like eating watermelon.. Fun.
thing is, we don't eat it, i personally hate it when i bite into it, we just like including it to the cooking process to extract the flavor of peppercorns, garlic and bayleaf. if he loved it without the bits, he would love it even more if he didn't remove the bits.
@@romanchristian3707 That I can understand, I've made beef and bone broth a couple of times and there I include the whole peppercorns for the flavor it brings. But imagine, making a pizza into a minefield with those killerkernels. I even asked the baker if he could skip them once, but he insisted because "they're so tasty"... Man I have issues.
@@OldeVikingOriginal pizza with peppercorns? hell nah, i'm gonna get pissed off, especially if the pizza is really good, can't even enjoy comfortably without the fear of biting into it. even more annoying if there's so much peppercorns that picking it off one by one is already annoying af.
@@romanchristian3707 Bruv it gets worse, they where all under the cheese, no way am I beginning a dissection project on my pizza before I eat it. Also the place is called New Yorker Pizza... Great pizza honestly, but those peppercorns man.
Justice? wala ngang bay leaves jusko. Imagine adobo na walang bay leaves tapos yung bawang at paminta wala. Ok lang sana kung minarinate eh. Sige try mo mag luto nang adobo na toyo at suka lang
I was watching your videos and I can give you some advice to help clean up the pan. Hot water after using it (then you can leave it on the side and wash later) or boil the water into the pan to decrust everything.
All in all the actually recipe is that you sautee the garlic then add chicken. Then add the soy sauce and vinegar; add the bay leaf, pepper corns and sugar to taste. You simmer till the chicken or, whatever meat actually, falls of the bone. Filipino adobo is at its most white vinegar and some meat with pepper corns and some other spices. Each region and family has their own take, which includes vegetables, some add hard boiled eggs, and soy sauce.
Adobo is a very flexible dish, you really don't need it... My family's version of adobo doesn't really use any bay leaves, unless there's already some present in our home.
@@danielrosales221 it is essential indeed but it can be omitted as is since it is still taste adobo, but lacking depth in flavor. You know when adobo lacks bayleaf when the flavor is one dimensional (too salty, or too tart or sweet or just bland). Bayleaf does some shit in adobo, you can't just tell exact particularly why.
People here are saying not to remove the garlic and peppercorns for more flavor, I say (as a Filipino who's been scarfing this shit down for years) that it makes no difference other than peppercorn landmines. Adobo is still just as tasty without the garlic and peppercorns after being boiled since its flavors has already been brought out by being marinaded and boiled with the chicken. After that, it served its purpose. Or maybe I'm wrong and letting it sit by brings about a tastier taste, but as I said, I've been eating adobo a lot and I don't see any difference in leaving the garlic and peppercorns after being boiled. Otherwise, I'm happy that the first time I see you make something look non-radioactive is my favorite dish.
Yeah you can keep the pepper corns out if you want, my mom used to make one with lots of it every Saturday when I was young and it's quite an interesting experience
"An interesting experience" is not what I would call a dining experience very similar to walking in a minefield but just with wholeass peppercorns exploding in your mouth.
Man, Josh really overcomplicated that adobo. Like, dude, we don't use palm sugar or fancy vinegars or anything. We've got soy sauce and spiced vinegar, best we got, we're poor.
Eh? Bay leaves ain't even native to the Philippines. Besides, everybody has their own recipe. There are also tons of variations. The pre-colonial (before the Spaniards came) version doesn't have bay leaves and soy sauce.
Why do you make a simple dish so complicated. Just mix in the garlic, peppercorns, laurel, soy sauce, vinegar and sugar. Cook it in low fire. That's it. You don't even have to crush the garlic, you can just put it in.
I've never seen a foreigner over-complicate such a simple dish to make... Take the meat, boil it, remove any scum on top, reduce the liquid, add 1:1 ratio of soy sauce and vinegar (lemon if you don't like the strong vinegary taste and smell), add peppercorns and bayleafs, cover and further reduce the sauce to your liking. Done.
NGL I got triggered when he strained the peppercorns and garlic out. You're supposed to randomly bite into those. When I was a small kid it's basically minesweeper.
As a Filipino who lives in the Philippines, here are the points you can consider if you want to make it the closest to what we usually eat here. 1st, add dried bay leaves. 1-2 pcs. 2nd, chop the garlic, and use freshly cracked pepper or just finely ground ones. None of us here strains those. Finely chop or not so finely chop garlic will get soft as it cooks, then we'll spoon the sauce and everything on top of rice and eat it as is. 3rd, marinating is not a requirement, as papa said. I actually haven't heard anyone marinating their meat here, since the common adobo is a quick dish to prepare, busy parents would serve this so often, some may not find it appetizing anymore. 4th, with regards to the liquids, Soy sauce and vinegar, it should be same level to the meat or a little less is okay. Also, there are many kinds of protein you can substitute for chicken, like pork belly, chicken gizzard and liver, pork liver, beef, duck, pork trotters, squid etc, the preparation and cook time may vary but they are all good
I'm a Filipino I approve, but there is still some mistake you made, you needed to put the garlic not strain it, and no bay leaf that's the main ingredient to make it have more taste, but you did well I'll give it a 8.5/10
Tbh you can just pour regular vinegar & soy sauce all over that shit and it'll still taste good. And no need for 2 kinds of soy sauce, just 1 is enough, preferably the dark one because it has more flavor. You also don't have to sear the chicken separately, just pour the whole mix into that pan doused with cooking oil and let it cook until done. Easy shit, chefs just like add fancy stuff
The rice trick is better than 90% of what other yt cooks have taught me
Are u saying youtube or white
@@wdwdwdw21are you that dumb
@@wdwdwdw21 yes
@@wdwdwdw21💀
@@wdwdwdw21 I think they meant YT but was too lazy to abbreviate properly. (OA O
When you bite into those peppercorns as a child, you learn the meaning of life
i did once as a kid, it made me cry and i dont think i ate adobo for a while
i was traumatized and i hate them
Like that Discworld meme, it's educational to bite into whole peppercorns.
Wasn't that bad for me but maybe cuz I'm from the land of spices
lol even as a Filipino it's a tacit understanding to not eat peppercorns and bay leaves in adobo
bro finally made something that turned out how its supposed to
BOOOOOOOO
Cmon, spoilers
@@ellypticosis3413 well that's on you actually. You weren't supposed to check the comments before the video ended
Is it even possible to fail in cooking adobo?
Too bad your mom couldn't do that
It's weird how I used to like his videos and then i started feeling like they were all really extra and now i find this and i like it even better for the total lack of excitement.
I’ve noticed this phenomena. You either overloaded on Joshua’s videos, or you matured, and no longer find his humor humorous. I feel the same about most of the UA-cam chef videos, especially the rich people with no actual culinary background acting like chefs (cough) Nick (cough)
@@tiahnarodriguez3809 I think i overloaded on them and kept thinking how it would be cool to try some of them but I don't own enough dishes and machinery to make half of it and I don't want to spend half my paycheck on exotic niche ingredients I'm going to use once or twice max. His humor was always a bit silly but at least the product looked good. For people with nothing better to do than grocery shop at specialty stores
I only do recipes by people like Adam Ragusea, Ethan Chebl.... forgot and Vincenzos Plate. They also have some silly videos, but the recipes they make are usually pretty straightforward, simple and easily replicable. No fancy equipment and annoying jokes there
@@tiahnarodriguez3809Nick is a MasterChef finalist isn't he? I wouldn't call that no culinary background. People who win that stuff usually go work in very high level restaurants (Eric)
I really don't like his style but the recipe for this particular video is accurate and incredible
Tbh, Adobo is a set it and forget it recipe. You don't really have to attend to it, just put everything into a pot after marination and simmer until it seems good
It also has stays good for such a ridiculously long time it practically never spoils unless you intentionally contaminate it or something.
@@NotSomeJustinWithoutAMoustache That's because adobo is a preserving process using vinegar. Originally from Spain. That's why both Mexico and Philippines have a dish called adobo, both with vinegar. Original Filipino adobo did not use soy sauce or sugar. The addition of soy sauce and sugar came after the Chinese traders went to the Phillipines.
@@hirotakasugi4891 Even now I don't think soy sauce and sugar are staple ingredients, some variants/types of Filipino adobo have them (especially soy sauce) some don't.
@@NotSomeJustinWithoutAMoustache yeah the sugar is less common.
According to distant family, the sugar are “popular with video people” because balancing vinegar and soysauce to create that natural sweet after taste of Filipino adobo is tricky and takes a lot of practice. So the lazy people as it blows up in popularity just resolves it with sugar.
@@NotSomeJustinWithoutAMoustache apparently you’re also suppose to cook out or reduce the vinegar first before adding the soysauce as well. And vinegar made from sugarcane or coconut
Lifehack moment, peeling garlic is way easier after you crush them a little. So cut off the 'dry' end, press a bit with the side of your knife or even your palm and they slide right out
Don't do it with the palm (please), your hands will smell like garlic for 350 days
@@joejoejoej9763 b... but you can use other lifehacks to wash garilc from your hands?.. /s
To be fair, your contact with the clove itself will be minimal, you don't need to crush it flat, just enough to crack it open. But yeah, side of the knife is safer in that regard
@@ranadaine I'd rather drink my coffee than use it to wash my hands or something, if thats what you mean
@@joejoejoej9763 true, it was mostly tongue-in-cheek :)
@@joejoejoej9763 I learned that the hard way too
We make adobo all in one pot! We use similar seasonings and silver swan is preferable, but it’s harder to find near us. We also have a specific pot only for adobo (I’m Filipino). We usually have it with lumpia and pancit :)
Me too! Mom usually does the cooking. I tried cooking one and it turns out great ^^
Or with just steaming plain rice
Do you live in the Philippines? I’ve never met anyone who eats adobo with lumpia and pancit
@@rjy44Yeah, that's wierd. People only do that in major occasions and it's.
@@hearthatbird well it's also rare to just eat adobo everyday. He probably meant Adobo with Pancit and Lumpa for occasions.
Everything about the video is hilarious: the banging of the brown sugar after including Josh's soliloquy about palm sugar, the silence after the bay leaves, the whispered sorry at the end about having no time, the part about spending his only free day on 6 chicken thighs, the petty part about his roommate... brilliant humor...😂
I’ve made this one too and can confirm it’s delicious.
Put some chili garlic oil on it. We call it adobo diablo at least here in my province in ph. It will be 10x better
@@rey4207 ohmygod yes. Chilli garlic 🤤
@@GreySeashell-j3m adobo with chili garlic hits different
@@rey4207chili garlic that hits the spot even here all of my japanese cousins do that when i cook adobo XD specially the C N P adobo XD
@@rey4207adobo el diablo doesnt have chili oil. what youre saying might not be a “provincial” thing. the only difference of adobo el diablo to regular adobo is the offals used in el diablo and thats it.
Do not forget the bay leaves and also do not strain the pepper corn. other than that, not bad for first try.
@@stanvanillo9831 aromatics
I'd say, peppercorns do make the adobo flavorful. But at least make it strainable. I don't wanna play minesweeper while eating adobo.
@@rickcupola6262 that why you eat them bro
You can skip the peppercorns. Crushed peppercorn is alright.
Bay leaf changes the game.
Just don't eat the peppercorns. I ALWAYS know when I bite into one...ugh
I find even the peppercorn tasty in adobo, they absorb the soy/vinegary taste really nicely
I ate 20 peppercorns while eating 2 chicken thighs
@@ReconinYou can put the peppercorns in an empty tea bag or in a cheesecloth.
The adobo actually looked kinda good but u didn't put the bay leafs, a really important ingredient that will give a big change of flavor to the food ,but still it's look quite good 👍
okay that shaking the rice trick is one of the most satisfying things ever
Today I learned that shaking the rice makes it look good.
I’ve heard that little boy tell that chicken joke a million times, and it has me wheezing every time. I am a simple creature.
Fyi you don't need a rice vinegar. Ordinary vinegar is 100 percent ok
As a Filipino I am proud of you
The bay leaves are fine out if you dont like the smell, my family doesnt put it in because we dont like the smell, but the garlic should have been in there.
my favorite dish
Silver Swan or Marca Pińa soy sauce are the best brands to use for adobo. If it's not available, use Datu Puti. Don't use Kikkoman or any other brands, the taste is different due to its stronger taste. Also don't put too much vinegar. Just put maybe 2-6 spoons of vinegar depending on your taste preferably Datu Puti. If you put a lot of vinegar, it will be too sour abd too overwhelming.
Directions for cooking:
Sautee chopped or sliced peeled garlic (1bulb) till light brown. Add onions (optional) and sautee until caramelized. Sautee 10-12 pcs total of chicken wings, thighs and legs and some pieces of cubed pork belly till light brown to give it color and texture which enhance flavor of the pan. Pour 4-6 spoons of vinegar and let it cook for 15 mins in medium heat and don't stir to reduce the acidity and sour smell. Add Marca Pińa or Silver Swan Soy Sauce (no other brand) around 3/4 to 1 cup. Let it simmer for 10 mins then add half cup of water depending on your preference. Just a little water will do to lighten the saltiness of the soy sauce. Add half a teaspoon of ground or whole peppercorns depending on how you like it. It will give a kick of spice to the dish. Add 3 dried brown bay leaves. It will give it a nice taste and aroma. Let the sauce reduce and the oil of your chicken/pork to appear which will add to the flavor. Make sure to stir the bottom once in a while to avoid the chicken/pork from burning/sticking to the pan. The sauce must be a bit thick and oily and not watery. Reduce flame to the lowest, cover it and cook it for another 30-40 more mins to tenderize the meat and release the awesome flavor of adobo. Patience is the key to make this awesome dish. Make sure to check it so the sauce won't dry out. Serve with rice.
Eating Technique: Pour the sauce on your rice. The rice will balance the saltiness of sauce. Rice with a bit of adobo sauce plus chicken/pork belly is the perfect bite then follow with another spoonful of rice. Do not eat the whole peppercorns and bay leaf. The dish is nicely paired with a glass of ice cold Coke.
Nothing beats simplicity thats what Filipino dish all about, so that in mind let me all share a Filipino phrase "put tank in a mall".
adobo wasn’t originated in the Philippines. i feel ashamed because my country people are illiterate . ang mangmang nyo grabe
@@Jonases_20
Lol search if Filipino adobo is Spanish
@@junkyyard2273 but filipinos are claiming that adobo was originated in the philippines
@@Jonases_20
Because WE HAVE ADOBO IN THE PHILIPPINES BEFORE
The name didn't come from the Philippines but the recipe did. There are several articles regarding the fusion of Spanish influence and pre-colonial culture of adobo.
@@Jonases_20You’re only half right. But calling your own people illiterate is making you look even more stupid. Adobo the seasoning originated from South American countries while the dish originated from the philippines. The adobo seasoning pretty much help create “adobo” the dish that originated in the philippines. So please do your research before claiming others as stupid
you removed the garlic, that tastes amazing with the garlic in it
Didn't he put it back tho? I think at 2:10 the garlic is vidible. I might be wrong tho
he put back all of it the garlic and the pepper corn ... the collander was just a part of the joke XD
Im a filipino. I approve. But please do not strain all the good stuff. I will watch your video here and in tiktok
Boss I have question do you add sugar in your adobo ksi in our family we don’t eh pero most vids on yt say that you should
Salamat
Gagi sorry super conyo nung tanong hahaha
@@1cho456 that depends. If your adobo is way to salty due to the soy souce you can add sugar but if the saltiness of the adobe compliments the rice enough. That should suffice. A good balance of vinegar and saltiness can be enchance with a bit if sugar. To each its own btw.
Sorry maka english rin ako. XD
@@rebcatabay6406 oooohhhh uki uki tyty
@@1cho456 you are missing out big time by not having sugar with adobo. You dont have to but the sour flavor is enhanced by the sugar
@@1cho456 that just depends on your preference, most of local family recipe doesn't have sugar. I know some filos who doesn't like sweet taste on their viands. So ya, put sugar on it if you want, if that's how you like your adobo.
good job on the adobo, pretty accurate to the normal adobo here on Philippines, you can try adding spicy stuff to it too.
Keep the bay leaves 😊
It makes the adobo more savory 😊
SPICY adobo also good 👍🏼
I remember a weaboo friend (We’re both filipino) finally making filipino meals. She tried making adobo and the absolute astonishment she had when she discovered how easy it is to make after making exclusively Japanese food for half of her life.
Japanese food is also super easy to make, and faster than this lol
@@nundulan nah I think a lot of japanese food is harder. Adobo is like the easiest thing ever to make. He marinated it but you don't have to. I basically throw everything in a pot and it simmers for a while while I go do something else so it's not really time spent cooking. Come back to a perfect meal.
@@hanjis5894 tonjiru is the same thing, a lot of Japanese recipes are stews or pot boils too, sushi and some other recipes obvs not tho
This was a childhood favorite of mine
Blud summoned every Filipinos on the internet 💀
I don't get the savages that enjoy crunching on whole peppercorns.. I even got that stuff in my pizza once, under the cheese, where I can't reach it. The peppercorn pizza experience was like eating watermelon.. Fun.
thing is, we don't eat it, i personally hate it when i bite into it, we just like including it to the cooking process to extract the flavor of peppercorns, garlic and bayleaf. if he loved it without the bits, he would love it even more if he didn't remove the bits.
@@romanchristian3707 That I can understand, I've made beef and bone broth a couple of times and there I include the whole peppercorns for the flavor it brings. But imagine, making a pizza into a minefield with those killerkernels. I even asked the baker if he could skip them once, but he insisted because "they're so tasty"... Man I have issues.
@@OldeVikingOriginal pizza with peppercorns? hell nah, i'm gonna get pissed off, especially if the pizza is really good, can't even enjoy comfortably without the fear of biting into it. even more annoying if there's so much peppercorns that picking it off one by one is already annoying af.
@@romanchristian3707 Bruv it gets worse, they where all under the cheese, no way am I beginning a dissection project on my pizza before I eat it. Also the place is called New Yorker Pizza... Great pizza honestly, but those peppercorns man.
Who the hell puts peppercorns on a pizza?!
I made a similar recipe and ate the cooked whole garlic like it was candy
Thanks for doing justice to our signature filipino dish!
Justice? wala ngang bay leaves jusko. Imagine adobo na walang bay leaves tapos yung bawang at paminta wala. Ok lang sana kung minarinate eh. Sige try mo mag luto nang adobo na toyo at suka lang
You deserve more subs bro
That spoon drop. Bro suddenly recieved Zen.
I was watching your videos and I can give you some advice to help clean up the pan. Hot water after using it (then you can leave it on the side and wash later) or boil the water into the pan to decrust everything.
You did good!
That's a nice way to shapen your rice❤
All in all the actually recipe is that you sautee the garlic then add chicken. Then add the soy sauce and vinegar; add the bay leaf, pepper corns and sugar to taste. You simmer till the chicken or, whatever meat actually, falls of the bone.
Filipino adobo is at its most white vinegar and some meat with pepper corns and some other spices. Each region and family has their own take, which includes vegetables, some add hard boiled eggs, and soy sauce.
Ah the most popular dish from my species
Bay leaf is essential for adobo
The same way that star anise is essential for pares, oregano for paksiw na pata, and tamarinds for sinigang
Adobo is a very flexible dish, you really don't need it... My family's version of adobo doesn't really use any bay leaves, unless there's already some present in our home.
@@danielrosales221 it is essential indeed but it can be omitted as is since it is still taste adobo, but lacking depth in flavor. You know when adobo lacks bayleaf when the flavor is one dimensional (too salty, or too tart or sweet or just bland). Bayleaf does some shit in adobo, you can't just tell exact particularly why.
People here are saying not to remove the garlic and peppercorns for more flavor, I say (as a Filipino who's been scarfing this shit down for years) that it makes no difference other than peppercorn landmines. Adobo is still just as tasty without the garlic and peppercorns after being boiled since its flavors has already been brought out by being marinaded and boiled with the chicken. After that, it served its purpose. Or maybe I'm wrong and letting it sit by brings about a tastier taste, but as I said, I've been eating adobo a lot and I don't see any difference in leaving the garlic and peppercorns after being boiled.
Otherwise, I'm happy that the first time I see you make something look non-radioactive is my favorite dish.
I super love the oozing energy of your voice. 😂
Very good! I'm a pinoy and love to see you cooked adobo with a lazy voice or in a lazy way, whatever! Lol masarap!!!!😊
Bro has to become a Caveman just to get some brown sugar.😂
Whether you like his UA-cam content or not, Joshua's recipes are usually VERY good
This is not his recipe. That idiot just acts like he made it
Yeah you can keep the pepper corns out if you want, my mom used to make one with lots of it every Saturday when I was young and it's quite an interesting experience
"An interesting experience" is not what I would call a dining experience very similar to walking in a minefield but just with wholeass peppercorns exploding in your mouth.
Man, Josh really overcomplicated that adobo. Like, dude, we don't use palm sugar or fancy vinegars or anything. We've got soy sauce and spiced vinegar, best we got, we're poor.
It's best when the pepper corn, garlic and adding bay leaves is present.
Bay leaves are *not* optional. It's not adobo without it.
Eh? Bay leaves ain't even native to the Philippines. Besides, everybody has their own recipe. There are also tons of variations. The pre-colonial (before the Spaniards came) version doesn't have bay leaves and soy sauce.
Eating adobo is a russian roulette. You'll never know which bite will have the pepper corn.
Other than you straining the species, I approve.
I love that he's "modifies" the recipe to work with what he has 😂😂😂
Put all the garlic cloves in a jar and shake them and it peels all of them at once in seconds
Tbh my mom uses brown sugar in adobo as well. Palm sugar isnt as common in the PH esp in manila
Filipino chicken adobo💜💛
Weizmann is annoying. You make me laugh however so....😂😂😂😂
If you're straining out all that garlic and aromatics, then at least marinate it for 6+ hours. 😂
All the garlic peeling was waste.
MKTO!
Theres a reason why its the national dish of the Philippines.
you cant go wrong with adobo, its a one pot dish no one could mess it up
Not unless you count Rachael Ray and Geoffrey Zakarian's versions 🫠
@@ChriSLanZ That never happened. 😏
There is no avatar live action movie
I wasn't ready for that chicken joke 😂
i’m filipino and i hate peppercorns so i support straining them out. nice job team
As a filipino i can confirm you dont need that much time to cook it it usually takes my grandparents 20 mins to cook it 💀
You forgot the bay leaves
Why do you make a simple dish so complicated. Just mix in the garlic, peppercorns, laurel, soy sauce, vinegar and sugar. Cook it in low fire. That's it. You don't even have to crush the garlic, you can just put it in.
That's some top notch rice
Try Bicol Express Next!!!!!?
Unsolicited advice: You can smash the garlic before peeling off the skin. It's so much easier to remove the skin afterwards.
I've never seen a foreigner over-complicate such a simple dish to make...
Take the meat, boil it, remove any scum on top, reduce the liquid, add 1:1 ratio of soy sauce and vinegar (lemon if you don't like the strong vinegary taste and smell), add peppercorns and bayleafs, cover and further reduce the sauce to your liking. Done.
I'm a Filipino but I don't add sugar on my adobo and less peppers
Slightly crack garlic first before peeling
Don't worry, tap water works best with this recipe especially the unfiltered variant
The guy made chicken adobo the mad scientist way.
Ayam masak kicap yummmy ❤
HAIIIIYAAAA WHERE'S THE *BAY LEAVES*
You may add shallot for savor.
Luxurious sauce really do be primal 😂
I am watching your videos with so much focus like am ever gonna recreate them😂😂
NGL I got triggered when he strained the peppercorns and garlic out. You're supposed to randomly bite into those. When I was a small kid it's basically minesweeper.
That's poppin
The best
I recommend adding tidbits pineapple on cooking part, it gives this citrus and sweet flavor to adobo
why that whispering made me feel something
As a Filipino, Great job for your time ngl, I approve ^^
(PS: you can crush the garlics for easier peeling)
adobo wasn’t originated in the Philippines. i feel ashamed because my country people are illiterate . ang mangmang nyo grabe
bro made something edible without a key ingredient: bayleaf
💙
WAAAAH DA BAY LEAVES ARE ESSENTIAL
As a Filipino who lives in the Philippines, here are the points you can consider if you want to make it the closest to what we usually eat here. 1st, add dried bay leaves. 1-2 pcs. 2nd, chop the garlic, and use freshly cracked pepper or just finely ground ones. None of us here strains those. Finely chop or not so finely chop garlic will get soft as it cooks, then we'll spoon the sauce and everything on top of rice and eat it as is. 3rd, marinating is not a requirement, as papa said. I actually haven't heard anyone marinating their meat here, since the common adobo is a quick dish to prepare, busy parents would serve this so often, some may not find it appetizing anymore. 4th, with regards to the liquids, Soy sauce and vinegar, it should be same level to the meat or a little less is okay. Also, there are many kinds of protein you can substitute for chicken, like pork belly, chicken gizzard and liver, pork liver, beef, duck, pork trotters, squid etc, the preparation and cook time may vary but they are all good
You can bake too.
I crush the peppercorns and chop them fine with a knife. I find its flavor overpowering if you bite into a whole one.
if youre trying this
please include the garlic and pepper in
you don't need whole peppercorns, you can grab some and crush them if you don't want to bite into them.
I'm a Filipino I approve, but there is still some mistake you made, you needed to put the garlic not strain it, and no bay leaf that's the main ingredient to make it have more taste, but you did well I'll give it a 8.5/10
Please do not strain. The garlic, bay leaves and peppercorns add to the flavor when you slimmer it.
Tbh you can just pour regular vinegar & soy sauce all over that shit and it'll still taste good. And no need for 2 kinds of soy sauce, just 1 is enough, preferably the dark one because it has more flavor. You also don't have to sear the chicken separately, just pour the whole mix into that pan doused with cooking oil and let it cook until done. Easy shit, chefs just like add fancy stuff
That moment when the NYC tap water hits different.
bay leaves are integral to adobo
A trick i learned is you could shake it in a Tupperware to seperate the skin from the garlic, usually works 9/10 pieces
garlic: you crush them first then it’s easier to peel
u used full cup of regular soy sauce instead of half
i guess that's why it was so watery
Someone Just Summoned me
Hmm in Pampanga we don’t put sugar in adobo.