How A Filipino Chef Makes Traditional Adobo | Passport Kitchen | Epicurious
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- čas přidán 9. 07. 2024
- “When you're eating adobo, it reminds me of grandmother's cooking. It brings comfort and soul to the table.” Today on Passport Kitchen, Filipino Chef Anton Dayrit returns to Epicurious to make his pork belly and chicken adobo recipe-a prime example of how every Filipino family puts their own spin on this “unofficial national dish.”
Director: Mel Ibarra
Director of Photography: Kevin Dynia
Editor: Jared Hutchinson, Boris Khaykin
Director of Culinary Production: Kelly Janke
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Oadhan Lynch
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Casting Producer: Vanessa Brown
Camera Operator: Erron Francis
Audio Engineer: Bret Van Deusen
Production Assistant: Nicole Gaitan
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Courtney Karwal
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0:00 Pork and Chicken Adobo
0:19 Part 1 - Preparing The Ingredients
1:02 Part 2 - Cooking The Adobo
3:51 Part 3 - How To Eat Adobo
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Yeah, we don't usually see dried mushrooms and those toppings, but that's what's fun with Adobo. Cook the base dish and make it your own version afterwards.
You can say that on every other dish. When he said traditional, I expected traditional.
There's this cookbook by a Filipino author featuring some 200(!) variations to cooking adobo. The basics are the same-blending sourness, umami, aromatics-but you can actually experiment with different kinds of vinegar and soy sauce (apple cider, fermented soy, etc.) and approximate adobo. Some recipes don't have soy in them at all lol. That's the beauty of this dish, it's quite flexible.
Hi! How is the cookbook called? :)
Adobo is delicious. I had it with quail eggs while abroad. Yum!
He said - I'm not biting into whole pepper corns today mom 😂
As a Filipino chef, (British and Filipino), I cook chicken and pork adobo in a different way. Like this guy says, every family has it's own version.
I think you should've reduced the sauce until it thickens for more concentrated flavor instead of using a thickening agent.
As a Filipino thank you for promoting our food/cuisine hehe
bout time, more Filipino food please. For the longest while growing up I thought chicken adobo was a mexican meal. My aunt would always make it cause she know I love it so much. Then I found out that my aunt was Filipino, lol so it made sense. Adobo is probably one of my favorite food of all time.
Adobo is Spanish, which is why it's in the Philippines and Mexico and parts of Latin America
😂😂😂😂😂 👍👍👍👍👍✌✌✌✌✌
@@havenless3551 It is not. The name is Spanish, but the dish is Filipino with Chinese influence, specifically the use of soy sauce. Precolononial recipes omit the use of soy sauce and the dish is called "white adobo" or "adobo matanda". Filipino natives had been making it long before the Spanish came.
@@elifuentes7070yeah but the term still refers to something other than just the fillipino adobo dish. The food is much older than the name, the original name has unfortunately been lost to the annuls of history.
@@fusionxtras You are arguing out of context. Here, the term is applied specifically to Filipino adobo. The word adobo can mean something else, but that is not the point of this conversation.
spot on and well explained.
I happen to be cooking adobo tonight. I cook adobo with my mom’s recipe, which is pretty much the same as his with the exception that I go 50-50 with the vinegar and soy sauce, no sugar and no eggs. I may need to try the eggs and also adding the corn starch.
Is Knorr liquid seasoning authentic Filipino?
@@kelvintrollol I forgot that in his recipe. I don't use that either.
@@kelvintrollolNot necessarily, but it is a common seasoning in the Philippines.
@@kelvintrollol Dont really need it for Adobo since soy sauce is already added.
Edit: He did say on video it is not traditional. I think he adds it to make it taste richer. Some people I know add chicken cubes for the same effect.
I keep seeing adobo after uncle Roger's react on Rachel cooking 😂
Hmm, I watched that video the other day as well. I guess I'm seeing this video for the same reason.
I don't mind, I love chicken and pork adobo and love to see the many takes on it. (fish adobo isn't my thing unfortunately).
@@coxxycabeewell fish adobo isn't common in the Philippines either
@@coxxycabeeThere is no fish adobo but there is squid adobo.
@@Layput Yes there is.
And there is vegetable adobo "adobong kangkong or adobong sitaw"
My brother likes to marinate the meat for his adobo before cooking. I like adding molasses, fresh thyme, and using at least two different kinds of vinegar for mine. There's so many ways you can go about it.
There are a lot of adobo variations in the Philippines I bet the show can have 30+ ways to prep adobo. I'd like to see that.
true enough, adobo sa sitaw, adobo sa gata, adobong dilaw etc. etc. there's a ton of adobo recipes.
As a filipino citizen it is my Job and Duty to like this video. 🇵🇭❤️
Salamat Chef Anton! Hope for more Filipino dishes in the future.
Awesome!
mixing pork and chicken's definitely the way to go, but if I had to choose between the two, pork adobo is the better adobo!!!
I use Silver Swan soy sauce and Datu Puti Vinegar 😁
Amazing
like him, i also do 2:1 for vinegar-soy sauce ratio. hard boiled egg is a must!
Excelente receta
palm sugar pucks are wonderful in this
Thank you for an adobo recipe!
If you want that thickness without using slurry, you can braise the meats for a little bit longer. Also, you can try reverse searing your meats after braising for added texture.b
correct, just boil them long time until the sauce thicken/ oily,, it's perfect 😋😋😋
Admiro mucho a hombres que saben cocinar y se vee delicioso esa comida. Está bonita la olla.
love that unimatic watch you're wearing
🤩🤩
Muy bien
Pampanga food is manyaman!!
more Filipino cuisine pleasseeeee
Que rico como se prepara
Se ve delicioso
😋😋😋
Have yet to see someone cook adoba pinakupsan. My fave kind of version of adobo.
Waiting for the day Conde Nast actually makes content that features African diaspora dishes
Agreed!
Como deliciosa 😋 receta
THAT LOOKS DELICIOUS AND YOU'RE MAKING ME HUNGRY. . I WILL TRY YOUR RECIPE. .
same style of adobo here, except more garlic and we add potatoes instead of eggs---yum
My all time favorite adobo is adobong puti..the one cooked only in vinegar and salt
More filipino Dish/Food cook by Filipino chef Anton Dayrit here at Epicurious👍🍲🙏
USE YOUR HANDS! Aye, nako! What kind of Filipino are you? My goodness! ha ha ha ha ha... I'm kidding, bruh... FANTASTIC RECIPE! I'm going to try the mushroom seasoning. I was looking at the chicken in my fridge, and I was thinking about what to do with it. Thanks for representing.
Request -- I would love to see your kare kare recipe.
I ❤ adobo.. In my country, we put some star anise, cinnamon, dark soy sauce, dry chili and ginger..
I only ever knew about the adobo seasoning before this
Next dish: kare kare, make full use of that palayok 😄
Hey Chef
I love food, so thank you very much!
As someone trying to consider what’s truly missing in my life I meditated upon cheeseburgers and pizza, being the soul of most things, and upon the subject arises this idea that within every great kitchen - at some point - a gauntlet will be thrown down, and at such a time one must rise to the occasion to perform what will be the EVENT FOR THE AGES… This is just a tribute!
Challenge:
1. Cheeseburger Ramen
2. Pizza Ramen
My Recipe:
*CB Ramen
Step1 - Make a cheeseburger, add noodles
*Pizza Ramen
Step 1 - Make a pizza, add noodles
May your culinary skills thrive
Where can I get the recipe for the proportions?
How do I get one of those pots? Excellent video! Thanks much.
no need, a casserole will do.
Now we have to find every Filipino within the vicinity and see the different variations lol
adobo discussions are kind of like trying to sing sinatra at videoke bars, there's always blood spilled somewhere
Delicioso 😋
nice unimatic chrono
As someone who knows nothing about adobo, but wanted to try it, it would be helpful if there was an ingredient list along with measurements of everything that is added, with links to ingredients that are not readily available in the local market. It would have been helpful to know what kind of pan/pot could be used as not everyone will have your special pot.
Agree, I’m Filipino but I never learned to cook. Also, any pot will do. It will taste better with the clay pot but it is seldom used nowadays. And I’ve tried and failed to cook adobo so yeah, measurements will be nice
i use a pencil and paper for pete sakes you can use any pot pan crock pot rice cooker out there.
The eggs are simmered 11+10 minutes? Whoa.
I get that every family have different versions. Egg in it as “traditional” is one thing, but my Lola will be rolling in her grave as he stirred before it boiled 😂. “Hi nako, don’t touch the BINEGARR!!”
What do you mean stirred before boiling. Why ? Let me know lol
@@mercedesphillips98 Once you put the vinegar in the pot, you do not stir it until the point when it rapid boils and the vinegar has cooked. Something about the flavors won’t mesh and vinegar will be raw. 😂
@@polcaworldtaynew6663 thank you thank you
In India we never mix meat.. Especially pork and chicken..Rare combo
This is normal in the Philippines. CPA (chicken pork adobo) Whenever I meet accountants, I normally mention this as an ice breaker) 😅
done +1 and tamsak
myself i prefer calrose over jasmine rice 🍚 thats a high vinegar to soy sauce ratio for me 😣 i throw in oyster sauce and it makes an awesome adobo.. much more balanced.. at least for me and my hubby lol
Cant wait for Uncle Roger to review this 😄
Video says: "Filipino Chef Makes Traditional Adobo
Chef said "non-traditional" three times.
Adobo tradicional
lods ginisa mo sana sa bawang after i stew un meat...... ganun mag luto un tatay ko hehe ako tag gisa kc hindi sila mahilig sa matamis na adobo kaya nag llaagay ako ng asukal after ko ilagay un sabaw nun adobo na pinag kuluan
You do not need the mushroom salt and slurry just reduce that too many broth. You almost made it into a pares broth with the slurry
ever since I could make my own adobo I also crushed the peppercorns. Never again!
much better if you reduced the sauce more to thicken up no need to add slurry and also, umm mushroom powder is a bit fancy
I agree. It wpuld be much flavorful and more authentic.. But then again, if you are in a hurry, adding a slurry would do the trick. 😅
Chef make Palabok! please please please!!!
I thought you’re not supposed to stir when the vinegar is added. This is to avoid the raw vinegar taste of the finished product.
Rico
Cómo
Wait ! How much vinegar and soy sauce you put in?
I make turkey tail and chicken feet kine so ono
Mine is 2 soy sauce 1 vinegar
Traditional adobo DOESN'T have boiled eggs in it. You add eggs as an extender so many people can eat in case all the meat gets eaten first but it's not traditional
First Adobe Comment
🐖+🐔+🦢=🤤
You beat me by a fraction of a second. ha ha ha ha...
Slurry in adobo is usually not done here in the Philippines. Maybe that's a Fil-Am way.
Chinese way?
Uncle Roger is waving 😂
Traditional adobo doesn't use cornstarch or thickening agent. Chinese cuisine adapted to Filipino cuisine are the ones using cornstarch thickening agent mostly
Ohh i think there is another name in panay but its not adobo bcoz there's zoysauce and egg.. but i forgot the name..😅😂😂
quail eggs thats the best
Como
@uncle roger pls review this 😂
No oyster sauce? We never added eggs in our adobo and we're kapampangan
Loving the Filipino representation here.
Are the eggs going to be super over?
As a non Filipino, i still think this is not the proper way to cook adobo. To me, the proper way to cook adobo is marinating the meat over night, brown the marinated meat with the garlic, pour in the reserved marinade and cook it until the sauce is syrupy. Also, the sugar is optional. I have made adobo once using chicken. Hindi ako kumakain ng karne baboy. I love Filipino food. Thank you so much for posting this video. Maraming salamat. Mabuhay ang Pilipinas. 🇵🇭
But we do not marinate the meat overnight if we will make adobo to be eaten an hour later? Marinating is not a proper way to do it.
Anemic yung adobo nya.😂
it was going so well until the part where he added the slurry.
Que delicia
This will be so much better if the meat was seared after being simmered.
Don't stir the vinegar while it's not cooked
This video is titled "Traditional Adobo," yet every other ingredient the chef states "this isn't very traditional."
The title of the video says it’s traditional but throughout the video he adds stuff and says it’s not a traditional ingredient!!😂😂
I like to add chicken feet(two or so per lb of meat) and then you don’t need to thicken with starch or boil the sauce at the end. And the feet are insanely delicious! Everyone’s adobo is different, but I highly recommend!
como
The dish is called Humba in Bisaya regions because it is added sugar or other sweet additives in it.
yung mga TANGANG COMMENT 🤣🤣🤣🤣, kaya nga sinabi niyang every filipino family has its own version ng ADOBO, ibig sabihin eto yung version niya na minana niya pa sa family niya, pwedeng may dinagdag siya o binago kasi nga version niya rin yun, sinabi niyang TRADITIONAL yung ingredient kasi yun yung nakagisnan niya sa kamaganak niya, TRY nyo umikot ng bawat probinsya ng pinas iba iba ang version ng adobo lahat sila sasabihin din TRADISYUNAL yung kanila🤦♂🤦♂🤦♂🤦♂ kahit nga sa magulang ko nga magkaiba ang version nila yung isa may patatas naman at piniprito/ginigisa yung sa isa pinapatuyuan lang😅 huwag ganun guys sa lasa nagkakatalo ang luto ng ADOBO😋
Uncle Roger is waving. 🤣🤣🤣
did you mean datu puti vinegar and silver swan soy sauce? 😂
wh..where's the sprite?
Soy sauce based adobo is more modern rather than traditional. The three "traditional" ingredients are vinegar, garlic. and "salt". Soy sauce accomplishes the salt portion but it arrived at around the late 1900s in the Philippines, that's why it's more modern rather than traditional. Still delicious though
That's adobo for rich people in d philippines.