I was gonna ask you for that. You've sorted tea for me tonight so that's worth a few bucks for a good cause. Well done, mate.

I love it Andy! I hate to be a buzz kill but that last bottle with the red label is Japanese Sukiyaki sauce, it is made of Soy, sake, mirin and sugar. i assume you can't read Japanese, lucky for you, I can, so just a heads up it will burn fast if you treat it like soy sauce. Happy cooking!

Do a Sisig please 🥺👉👈

The best secret of Adobo after cooking it have it in the Fridge for a day then reheat it, the taste would be astronomical 😊

Where’s the Uncle Roger review link btw

same hahahaha

aa uncle roger would say "just use feelings...."🤣🤣🤣

They kinda have different ancestors 😂

Uncle roger adobo would have boiled eggs and diced fried firm tofu/chopped celery leaves for garnish😁..thats how you put Chinese touch on a Filipino adobo

Me too, we do the "tantya tanya" 🤣🤣🤣

This is adobo we all know "authentic" but if you will do some research, adobo was made way before soy sauce was invented. Way back in the day, they used salt. Since he made the adobo we all know, this is a perfect one, no western influence on the dish

He needs kalamnsi ...just a touch

@@davidlacson4940 kalamansi... on adobo?? it already has vinegar, why would you put kalamansi

What's authentic?

Its not authentic, my opinion.. sugar?? Nooo

Sorsogon they eat it with chilli and coconut milk 👍

True, this is the comment that I've been looking for...

We call it "Adobo sa Gata" ( gata means coconut milk) -fromCamarinesNorteBicol-

My mum, from Ilocos, cooks our _Adobo_ using _"sukang Iloco",_ so it has a bit like a wine-y taste. _"Sukang Iloco",_ by the way, is a vinegar from the Ilocos province made from fermented sugarcane juice.

I’m from Bicol, and as we all know, Bicolano love chili 😂🫣✌️ I love my adobo spicy 🌶️😋

Thank you!

@@andy_cooks Yeah...Ditto! You're fun to watch, entertaining, educational...you're edutainment and cooking lessons. Thanks Andy!

Now uncle roger gonna roast on that part

@@andy_cooks halo

Hahaha I was thinking the same thing 😂

Same

😂

Lol 🤣 classic 😉

He looks like a Pinkerton detective

Haha thanks legend!

where the onion to thicken sauce? where the chili? chopsticks for filipino food???

As a filipino 🙄

@@preciousplasticph some families put onions, some don't.

@@SillySymphonyXD You say that like people who are born and raised in a particular culture are somehow NOT more equipped to judge the authenticity of their own cuisine? “As a (blank)” is a valid argument and Andy specifically stated he was curious to hear feedback from the Filipino community. So shut up lol.

Nah. It is not even closed to authentic adobo

Why would she do that?

​​@@jesusisking8502 maybe she's doing that so that the children would come back to her place for dinner because of that specific dish they crave😂

@@MayLamZ Good Mum's need to be needed.

Me too I dont share my recipes with my son so he'd be looking forward to my cooking everytime

What did your mom say about your adobo?😅

Thank you!

@@andy_cooks the way i cook adobo..you nailed it chef

Filipinos eat using bare hand….not Chopsticks!😎

Haha

U rodger is a fake

Uncle Roger positive reviews basically worth nth mate

@@andy_cooks need to put some Ginger with the Garlic.. Traditional way here in the Province Philippines

@@andy_cooks minced Ginger..

FIY. In the Philippines we also put pineapple chunks, coconut milk, and potatoes and some put saging na saba (banana plantain)

@@jayson2103 tbf they're pretty optional and aren't really necessary unlike what a certain chef did in a national television (I do like the ones with pineapples tho)

@@ammagon4519 is right. Pineapple, coconut milk, potatoes are optional. NOT REQUIRED to be put on adobo. What makes adobo, an adobo is the soy sauce and specially the vinegar

Is it bad? Because I put ketchup and sometimes Oyster Sauce.

its not close to adobo o.o cinnamon sticks, star anise, coriander seed and cardamom, its called mema. . .mema i comment lang

I have to try this

you're not even a filipino

@@dprfail Me? Guess again.

@@Neverthemoreorless ok you win

@@dprfailHow much did he win?

Adobo with asuete will always be the best for my taste 😋

Always brother, it's the best way to learn sometimes

Indeed

That's how I cook it (Kampampangan way) using Datu Puti soy sauce and Apple cider vinegar. I cook this using Pork belly and Pig feet. I pan fry the pork for 5 minutes, then add vinegar and cook for 5 minutes to take the sour edge off (No sugar added) before covering and simmering. I tend to go with Thai Jasmine rice. I will definitely give this version a shot.

shut up.

Red onions!!!! 🥰🥰🥰

Bet your grandma is richh

adobo has so many variants, it is a joke. You can add chocolate chips or tomato paste and it will still be Adobo by some Filipino who wants to be original.

@@eduardochavacano no it isnt, bad analogy, do better

Red onions??? At this economy??

Same thats how I cook my adobo HAHAHA

haha same

Same! We cook a big pot with alot of sauce to pour onto our rice

😂😂😂😂😂me too. Toss everything and waiting for it to be cook!!! Viola easiest and fastest adobo ever

Thank you for watching, i appreciate it!

Potatoes? 🤦‍♂️

@@yabadoo7335 usually diff. parts of the Philippines add something in there, that's the basic Authentic recipe (this video). so adding Potatoes kind of like saying, I like my coffee with sugar sometimes, sometimes I like honey or sometimes I like it just black.. same goes with adobo, some like it with potatoes (which I sometimes do), sometimes people put banana (those big ones not the small sweet ones), sometimes pork and chicken adobo mix. so for Adobo all I can say is put anything if you think you like it just stick with the Basic ingredients. Soy sauce, Osyster sauce, Vinegar, Sugar, w/o Bayleaf.

@@_K4OS nakakabawas ng lasa ang patatas

@@yabadoo7335 There is no set recipe for Adobo in the Philippines. That's why as Uncle Roger said it's hard to mess it up. Yes, that's why I said potatoes balances the dish a bit, if the taste is a bit too salty or sour. To some extent, others put Hard boiled egg in there.

@@_K4OS You're totally correct with that bro. Not only potatoes but a lot of variations that I tried. I just preferred potatoes especially on the Chicken Adobo. 🙂

Yow thats my favorite food in the entire planet.

Sorry for the break up...but there are tons of filipino meals I'm sure your taste buds are dying to taste❤

What happened? :)

I'm a Filipino and my grandmother adds potatoes to the dish and it's so good when it's softened by the adobo

I'm a filipino, adobo become part of our culture. But it's sad to say that adobo is originally from spanish that invaded us a century years ago PS. Sorry for my bad english 😂

Can add cassavas as well

Some ancestors add Sprite too.......

Mr T-Rex Except, his ancestors are probably not Filipino, they wont know what to tell him… so, yeah, he has to measure.. LOL..

I have heard there are many variations of this great dish. Looking forward to getting over to the Philippines and trying different versions there.

@@MamitaClaud include Siargao

have you tried it with gata "cream" with kalamansi "lime juice" on it? thats the version that my mother in law I tasted. and its one of my favorite version.

Yes I almost forgot about that. Adobong manok sa gata. Either in Nagcarlan or Majayjay, Laguna.

I am from Western Visayas part of the Philippines and we cook our adobo with atsuete for added taste and coloring plus tanglad (lemongrass), then cooked in coconut vinegar, a little soy sauce, looooots of garlic, red chili, and sugar until sauce dries up and the pork's oil comes out. I cook this version even when I'm already here in Manila because it reminds me so much of my life in the province and also because my housemates love it so much. ☺️

You can add some coconut milk if you're fond of it. It's a different style of adobo, there's also adobo made with just vinegar, garlic and black peppercorns called adobong puti (white adobo).

Nice! It's hard to beat a Filipino grandma's recipe.

You should see the food network adobo, they went wrong on so many levels

@@marcdanielmanalili336 Yeah, it almost impossible to ruin adobo but somehow the suit guy still managed to f⬛ it all up

No bay leaves and with onion for me. Pang humba lang ang bay leaf

@@HunterPh it helps or gives off a good aroma. It's optional, but you can add pineapple too, instead of sugar, to add sweet and savor flavor.

Walang asukal ang adobo na authentic 😂😂😂

yes try bicol express plss

@@kakarot9800 meron. Walang authentic na recipe brad. Bsta may suka, soy sauce, bawang at karne pede na un maging adobo.

@@interruptingcow2418 meron brad nood ka kung ano origin ng adobo

@@kakarot9800 origin? Jusko wala na un. Lhat nang bahay may sariling recipe. Lhat nang province meron din sariling recipe. Pati ibang bansa gumaya narin at gumawa din recipe nila pero ang importante ang bawang, soy sauce, paminta, bay leaves at suka.

So many fake adobo recipe

Thank you

Weissman is unbearable though.

@@jordanbabcock9349 Amen

If only Weissman returned to his previous calmer persona and stopped cooking sanwiches and pizzas for the 19873th time

@@IslamBenfifi If only he understood the reason why people like fast food. Instead he insults his viewers for enjoying it.

How about Travis Kraft hahaha

It's a great dish!

One of the best for sure! 🍻♥️

For me it is not adobo if the soy suace used is not silver swan

@@wadaya4844 my mom uses Quality. Its a cheap ass brand you can buy at any market 😂

@@patrickdelacruz6758 yup cheap ass brand pero may ibang lasa pag silver swan. Anyway thats just my opinion.

Chopsticks?? HAAIYAAAA

It's such a good dish

You can boil the pork first then sauté the garlic and then add the other ingredients. Simple

@@walalangtv137.... Actually the video shows the correct way of cooking adobo. You marinate the meat first. By its very name adobo which came from the Spanish word adobar which means to marinate. Unfortunately, the native name of our dish was lost in history but in books written during the early years of Spanish colonization of the Philippines, the natives had this method of preserving meat in vinegar, salt and spices (no soy sauce) called "quilao" (kilaw) which they would later cook. The Spanish chronicler noted that this has some similarities to the way they make adobo in Spain and called the native dish "adobo de los naturales" which means adobo of the natives. This name stuck and later became shortened to just adobo. Another example of name shortening is bulalo. The original name of the dish is Nilagang Bulalo ng Baka (bulalo is a cut of meat coming from the leg of a steer or even carabao composed of the femur bone with the surrounding shank meat and attached tendons and ligaments) to differentiate it from the more common and regular Nilagang Karne ng Baka/Nilagang Baka. That dish started in Batangas and would later become popular and would later become associated with Tagaytay. But take note, Tagaytay and even Cavite where it is located do not have a cattle industry. However, Batangas has a thriving cattle industry and known for it's beef. Tanauan City where nilagang bulalo started and became popular (also in Sto Tomas) is only just a short drive from Tagaytay City. Anyway, the dish became so popular that when it is being ordered customers would just say bulalo which was understood to be nilagang bulalo. What's the difference between nlagang baka and bulalo? Nothing except for the cut of beef used.

@@jojocastillo2923 im did not say that he is wrong. Most we have our way of cooking adobo. The hell i care about spanish or where adobo came from.

Thank you!

That's his sister

@@iLoveBoysandBerries lol. They're Aussies not from Alabama

I would fry up and crisp the skin then add it back to braise.

Adobaw. ♥️♥️♥️

Hi

YEah, im supposed to say smthn abt the vinegar -- but never mind haha

Us tagalogs? Hoy!

What kind of adobo is that?

@@spc1982 it's called "adobo sa gata"

filipinos use fork and spoon, one in each hand to eat. only foreigner use chopstick...lol

​@@preciousplasticphI beg to differ. We use kamay.

@@preciousplasticph Real Filipinos use their hands only. :)

spicy adobo is good

Filipino here. I add chilies to my adobo. Back in college, I also used to have "adobo diablo" and "adobo diablo sa gata" in an eatery near my University.

I crave for spicy adobo every now and then, its so good. Though the spicyness i look for is that of from peppers .

Spicy adobo is a thing wdym?

Hey it all depends on the region. "Some like it hot" as the film title goes. In Manila and as north as Sagada I have never seen chilli in Adobe. In Mindanao I see it a lot more. But, I won't generalise. The Philippines is a beautiful nation of 7641 islands, 120 languages, 110 million people and a united nation with regional pride

You're correct in the cooking differences and that the skin takes longer than the flesh. I do think some people enjoy the bounciness of slightly unrendered skin.

I guess it's the same since both countries were once colonized by Spain

@@autotv7086 filipino have been doing this process of cooking even before the Spaniards came, filipino put vinegar to preserve the meat since philippines has a tropical climate and spaniards only came up with the name.

@@civneri4049 chinese taught us how to cook this long before spaniards came. Chinese merchants traded soy and knowledge.

@@autotv7086 Filipino have their own version of a Adobo and it is a pre-hispanic

We were both colonized by Spain, so it's pretty normal for us to have similarities