How To Make Filipino Mushroom Adobo with Dale Talde
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- čas přidán 12. 07. 2024
- Dale Talde, 'Top Chef' competitor and owner of TALDE restaurants, turns a traditional Filipino dish vegan in the MUNCHIES test kitchen. King trumpet mushrooms and shallots are braised in coconut vinegar and served with black beans and jackfruit alongside rice. This mushroom adobo is the ideal mix of tangy and sweet, and the perfect comfort food.
Check out the recipe here: www.vice.com/en_us/article/8x...
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well he did say it’s a bastardized version and he’s not traditional. y’all got enough warning.
i don't know what's wrong with these people. I bet they can't even cook traditional adobo. the traditonal one doesn't have soy sauce and only use plenty amount of vinegar and salt then steamed cooked. some people even add "vetsin" to their cooking that makes everything unauthentic. smh.
@@karlomarvel2240 i love the traditional adobo.... well my uncle add magic sarap to it. but oh well it's still good though
@@skyheavensbolt4016 Because Magic Sarap has MSG. Search what is MSG and you'll understand why foods with it taste good.
You can call something bastardized if you're actually doing a riff on adobo. This dude just called KBL adobo. That's like me calling bulalo a type of sinigang. Gets? KBL is its own dish. Parang nilagang pata yun, walang suka. They are completely different dishes.
Parang ang gulo ng lasa based on ingredients. Parang di pasok sa panlasa ng pinoy tbh pero american naman audience nya so ok lang din... Pero kudos for representing..
Shit looks good. Don't get how Filipino food can be purist with so many regional and familial styles for recipes.
This is not the traditional adobo tho
@@lazzzzyy23 no shit.
Exactly.
@@lazzzzyy23 I bet you don't even know how to cook traditional adobo.
lazzzzyy23 He did say it’s the Iloilo variation of adobo, without the mushrooms.
I'm a Filipino and I think his variation looks so good. Traditional or not, adobo has multiple variation that was developed because of the diversity of people in PH. What he said is true, The basic recipe contains meat, pepper, onion, garlic, and etc. But the core ingredient is Soy sauce and vinegar. The rest is up to the one cooking. Sometimes I love to add pineapple juice, or other veggies and etc.
super awkward being vegan at a Filipino gathering.
have you tried vegan longanisa ? 😂
I cant even imagine that. You’d be eating fruit salad all day.
You cant even eat fruit salad either.
they’re vegetarian filipino dishes not famous to be served, common vegetarian dishes are symbols you’re poor in the Philippines
Well, you mihht be surprised how much vegan recipes we have.
i love filipino people and food (gotta, growing up in hawaii...) but man there are so many people in the comments being willfully dense about this. this follows adobo technique to a T. the beans and jackfruit aren't part of the adobo, it's a side dish.
My family is across the pond in Bacolod. I really enjoyed this adaptation of KBL because it's difficult especially if you're cooking in the states in areas where you wouldn't find native Filipino products.
I'm not mad he's making his version of Adobo. But saying KBL is an Adobo..... wow Smh
Me too bro as an ilonggo hahaha and from San Joaquin Iloilo I was super confused
You werent watching closely, he cooked two dishes: adobong mushrooms AND his take on kbl, but using jackfruit.
Fascinating 😊 👍 new ingredient to me - coconut vinegar 🍲🍛🍜
so nice to have a vegan adobo recipe!
Filipinos have lots of vegan adobo recipes tho. String beans are the best vegan adobo 😁
This guy really knows his shit about the technical aspect, very interesting to watch
I was born in the Philippines and was raised there till I was 7-8, when my family and I moved to the USA. So, I'm glad ya'll make a vegetarian version of this dish because I'm going on a vegetarian diet rn and I've been craving adobo since I've started lol. Thank you for sharing!
KBL is my favorite dish in ILOILO, every-time i catches a flu when i was a kid, she always cooks that for me together with Royal thu orange and skyflakes.
Pamplona Pamplona Tru orange which would not be cold. 🤣🤣🤣
never thought i'd get my hometown mentioned on vice/munchies
this dish was made with Adobo Photoshop
The mushroom adobo looks legit, i've been missing pinoy adobo since i've gone plant based... The bean dish im not too familiar with, I don't know of many bean dishes in pinoy cuisine, I definitely gotta try it out.
Mongo beans
You can also try adobo with string beans/ sitaw.
I loved the way the mushrooms looked liked little pineapple 🍍slices.
that looks so good aaah!!
Thank you recognizing Filipino cuisine and featuring our food to your channel. More power Munchies!
Oh thanks for sharing! Went on a meatless lifestyle! I love my chicken and pork adobo, but it doesn’t love me back!
So interesting seeing different versions of adobo! Where my family is from in the Philippines adobo is only the meat (usually pork or chicken), copious amounts of garlic, then soy sauce, vinegar & peppercorns.
Wow, this is definitely original and I am curious as to what it tastes like! I am from Iloilo and I understand his intentions and his influences. He combined the annato-based native chicken adobo (that's unique to this region) with KBL (minus the baboy or pork). I was a bit confused at first but it became clear to me towards the end what he was trying to do.
Kadjus beans are 'pidgeon peas' Goya has them. The difference is they're white and the ones in Philippines is a dark blackish purple. Taste the same. Also Dale, Iloilo is the central part of the Philippines... My Mom is from there... The Southern part of the PI is Mindanao region...
Correct because iloilo is in visayas and visayas is the center of the Philippines.
How can anyone hate on Top Chef Dale Tagle!! His food is always representing the Philippines even when he's born and raised in the US
String beans and heart of a banana is good recipe for making adobo too.
Oh dear.... The filipino purists are coming. lol
ya some of them are really butthurt about this haha
Got a problem with filipinos?
@@behindthesceneeees9585 yes, theyre too dope
how does that affect you?
@@behindthesceneeees9585 lmao
Filipino food itself is fusion food so this is just being true to that food mantra
He was my sous chef at Opera restaurant in Chicago.
Wait what!???? Just finished up a Filipino series myself but never knew about Mushroom Adobo!! I’m gonna have to try this, thank you for sharing!!! Filipino food is AMAZING!!!!!
👌👍💖💖💖❤❤ haha it's one of my obsession since I was little.. the ratio of rice to my ulam...if it ain't perfectly even, I ain't done eating 😂🤣😅 gotta get that last spoon of rice and last spoon of ulam perfectly. 😁😇🤤
Imo your style is more diverse and the original is much better due to it's simplicity, it makes you feel at home.
Dale always a beast!
This looks so good and experimental. I love the Latin American vibes with the jackfruit and black beans.
Yall we have adobong kangkong too what's the fuss over another vegetable adobo
Oiee baboy is babi in Iban and Nangka is Nangka in Iban too oeee we same FAM!!
WOW I am just blown away!
KBL my fav food in the province to eat specially during fiestas! Yummy!
Lol I am so curious about the different versions of Filipino dishes I know there has to 10s of thousands lol considering just how many regions there are loved the video 👍🏽
As a fan of chicken and pork adobo, I would actually like to get the recipe for this - def interesting!
So cool to see all the vegan recipes on here!! This looks delish 💖💖
Every Filipino has their own recipe of adobo. That's his recipe. Shut up with authenticity when Adobo is probably one of the most versatile Filipino dish.
I will be making this great job buddy
First time seeing Vegan Adobo. Very imaginative. I'm looking forward to your version of Sinigang. To purists, it's still Adobo since the basic elements are still there (Meat+sour element+salty element), he just substituted meat with meat substitutes. It's similar to how the early Filipinos substituted soy sauce for salt.
For the sinigang maybe just take out the meat, add in extra okra and daikon and if it’s not filling just eat more rice
When he said getting a jack fruit is a daunting task, he's underselling it. The damn thing is heavy, sticky and hard to pick. You have to work for it, but the fruit of your labor is sweet
A different take on adobo. What i don't like about his ingredients is the jackfruit because it's ripe and the huge amount of blackbeans, but if there's an available unripe jackfruit it's much better because it can mimic the texture of meat and absorb the flavor unlike the ripe one
In the philippines there is a saying, there are as many ways to cook adobo as there are filipino families. If you ever grew up here and went to a few of your tropas house, you'll quickly learn that no 2 households cook the adobo the same way. So keep your tsinelas on purist pinoys, this is his version. Plus he said he's not traditional
I remember Dale from Top Chef in the thousands lol he seemed like he knew what he was doing.
POST MORE VEGAN FOOD! This one is pretty interesting, I'll have to try it myself. King oyster mushrooms are boss.
Thank youuu for the vegetarian food very very appreciated - the earth (and me)
Well as whole jack fruit is daunting thing to do,but you could have more than a jack fruit, and fresh jack fruit is perfect to be made as a chip by thine slice the fruit, and boiling the seeds with salt make it easy to eat and it tastes really good idea Indonesia we call it bijia beton translate as biji: seed, beton: concrete
Yummo!
That’s a bad ass dish right there
Well at least he's honest in saying it's a bastardized version of it unlike some pretentious yt channels out there telling it's traditional
it looks REALLY good. can't say no to adobo
Even the serving bowls are quintessentially Filipino. Nice!
The recipes being the vegan versions? Way better :D
This dish looks great, but I've never thought, "Hmm, I really want something murky!"
I love KBL in all its incarnations. and I can eat my weight in mushrooms so this is awesome. Pero, medyo ilang ako sa canned (so, baka sweet ripe) jackfruit. But then I guess it would be difficult to find green jackfruit in the US.
There’s so many variety of adobo bc that Philippines is culture packed. In dumaguete they make dry adobo with ginger. Some places even add boiled eggs. I don’t see the issue here.
When your Tita comes over and tells you you’re tumataba (getting fat), serve them this.
Nice different style cooking adobo
Tasty mushrooms!
Mushrooms are a good substitute to meat and making adobo out of it is killer :D
Albert Walter borrrrriiiinnnggg vegan comment
Jesse Watkins *triggered*
I'll pretend that I didn't see you stir the vinegar before it boiled. Haha
Been making Filipino food for my wife quite a bit and this looks like a cool take on our usual boring adobo. Going to have to try it.
I keep looking for young jackfruit versions of it but can’t find any... guess I’ll have to do my own experiment 😂😂 but I’ll try this way too
proud of you kuya dale
I don’t mind him cooking the dish it looks good but when he said that’s an adobo I immediately had to comment that it’s not because KBL is so far different for our very own adobo. Yes there’s white adobo and a lot of variations but KBL is KBL. It’s a soup.
Why is the rice in a colander? Did you wash it *after* it was cooked?
Wow, we will try this. But ripe jackfruit though?
KING OYSTER. GENIUS. I’m making some vegetarian adobo later now.
Every region of the philippines has their own version of adobo depending on their available ingredients in the region
Iloilo represent!
Nice.
I like this guy
Proud Ilonggo here 😊
Dale looks really familiar.. he on tv before?
Danny Watt He was on Top Chef
Wow are you implying all asians lookalike?
@@roxymodest ah! That explains it
Danny Watt he just gained some weight since then 😅 that’s what you get when you go into food business I guess
Adobo is in every filipino restaurant in the world.
The jackfruit he used was sweet jackfruit haha
Nagutom naman ako.
Yep, Hes being true to his rebellious spirit that once wanted to throw down with Chef Michael Chiarello
Green jackfruit tastes much better than semi ripe or ripe ones with the kadios. Dried black beans gives a much darker, much flavorful soup.
Proud to be Filipino!! 🇵🇭 🇵🇭
The algorithm forced me to watch this video.
This is Adobong KBL. A mashup. Wow. Haha.
YUUMMM-Eeee
Lmfao where the fuck is the meat?!?
Jk props for this odd twist on a hometown favorite.
Good mushrooms!!
Who else thought that was PINEAPPLE 🍍
Kbl and king mushroom adobo how interesting! ❤️
Hi, to all the keyboard warriors here 👋😂
I love that he was upfront that though he is of Filipino lineage, he is not really Filipino as he grew up in the States. HOWEVER, for those of you who are wondering, here are some of my observations:
1. In the KBL dishes that I have tried, AFAIK, it should be UNRIPE jackfruit. RIPE - for desserts, UNRIPE - used as a vegetable. So this is an interesting twist
2. Also, AFAIK, we seldom (actually in my family, like never) use coconut oil for cooking. Its use is more along the lines of hair treatment, massage oil, and other external uses. And since it’s hot here, it is literally oil in liquid state
3. His thing about rice being separate instead of making it the base of the dish to be poured over - 100% accurate. I guess for us, it’s more on avoiding food spoilage so that if there is still left, we can eat them again at a later time
I love his take on Filipino cuisine. Very interesting.
Tamarind... when used in filipino cooking, its always glossed over. Are you using tamarind paste? Fresh tamarind? If fresh, is it ripened or unripened.. and how can you tell the difference?
Dude, I thought you equated KBL with adobo. But the mushroom adobo turned out to be a different dish from your KBL. Your adobo is very Ilonggo, with the annatto seeds.
can the ilonggos here in the comments section please tell us how KBL tastes like? i haven’t tasted it i’m so curious
It's a delicious hearty and savory stew. It usually tastes better when you grill the meat first, then let it cook in the stew for hours.
Iloilooooo
Chef Talde’s mom made some CZcams accounts and is bashing him in the comments section.
We do use lots of coconut but probably not coconut oil since that's a pretty expensive ingredient for most Filipinos so we use canola oil.
pampanga gourmet capital of the philippines
Where's the damn Taco Show 🌮
I like how you transformed a very simple filipino dish into a more complex one.
It looks so delicious but I need to cook it on my off days....He's a chef and I can't catch up with his technique of cooking.....
Cool recipe Vegan!