I flew to the Philippines to learn everything I could about Adobo

I flew to the Philippines to learn everything I could about Adobo | Origins

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Жыл бұрын

I’m on a mission to discover the origins of famous dishes worldwide and who better to teach me than the local cooks themselves! Adobo in the Philippines is the perfect first dish for this series, so come along as I try many different varieties and learn from the experts on the ground!
Thank you to Flight Centre for sponsoring this video! Check out their youtube channel ‪@flightcentrebrand‬ travel inspiration or head to their website for deals on your next trip! www.flightcentre.com.au/
Massive thank you to:
Joel Binamira - @therealmarketman www.marketmanila.com
Abi Marquez - @abigailfmarquez / abigailfmarquez
Ige Ramos - Food Historian - @igrams / igrams
Agnes & Cons at Cantina de Tita A, Cavite - / cantinadetitaa
The Fat Kid Inside Studios team - @tfkistudios www.thefatkidinside.com/
And a special thank you to Erwan Heussaff (@erwan) for putting us in touch with such wonderful locals! / erwan
My COOKBOOK is here! There’s still copies available for pre-order and it’s 20% for my subscribers: bit.ly/3NwdLV4
FOLLOW ME:
Instagram: / andyhearnden
TikTok: / andy_cooks
Facebook: / andy.h.cooks
Snapchat: @andy.cooks
Website with all my recipes: www.andy-cooks.com/
Director, Chef and Host: Andy
Videographer, Editor: Mitch Henderson
Production Manager: Dazz Braeckmans

Пікірлер: 2 900

@MegaRealDark 11 ай бұрын

Joel Binamira - what a legend "hundred's of varieties, none of them wrong, all of them good", "they're both great it's just a question of technique, ingredients". What a brilliant outlook on the evolution of dishes!

@bsugarplum 11 ай бұрын

Exactly I love his response.

@Counterflak 11 ай бұрын

He's right about everyone's mum's version being their favourite as well haha

@taniesaz2230 11 ай бұрын

⁠@@Counterflakagreed lol and in my experience (i might not be the only one) i tried cooking adobo like my mom’s without any instructions and remembering it from memory…ofc it was a total failure. So i tried cooking adobo again but this time with her guidance. It tasted VERY different from my mom’s. I guess technique is very vital in making adobo. it makes all individuals unique in a way

@sheshd 11 ай бұрын

@@CounterflakI think that was simply the best thing said. It doesn't matter what fancy restaurants you visit in life, there is always a dish your mum made that was the best to you.

@zgeorgem 11 ай бұрын

Me too. Loved that quote of his

@lumpiaqueen 11 ай бұрын

So so grateful to be a part of this! Thank you for visiting and for sharing our culture 🙏💕 Congratulations team!

@jacobsantiago9350 11 ай бұрын

baka Ms. Abi namin yan😍

@elmeruntaljr.7468 11 ай бұрын

Lumpiaqueen🎉🎉🎉

@1999tenorio 11 ай бұрын

❤

@artoljr809 11 ай бұрын

You were so cute and funny in this video

@KoraiOficial123 11 ай бұрын

Gnda ng voice mu po tita na din po ba kayo✌️

@GHOST-pi2zq 11 ай бұрын

i love the way joe explains it, hes not negating other recipes instead he explains the origin of the dish and gives us the most authentic traditional version without being elitist about it

@dhebora831 6 ай бұрын

True, pansin ko din

@pacUndo90 3 ай бұрын

he understand better than most of the Filipino that it's not just one way to cook adobo

@ScharfeZungel 11 ай бұрын

Dude, I have never seen any KZfaqr having so much care and respect for ANY culture in a documentary type content. You have my respect sir!

@dhebora831 6 ай бұрын

INDEED

@taniesaz2230 4 ай бұрын

Oh man, you NEED to watch FEATR/Fat Kid Inside!! It was originally Erwan Heuseff’s channel. They upload the same documentary type for almost all videos that they upload and they feature SOOO many Filipino cuisines that are underrated

@calebhall331 3 ай бұрын

What about Anthony Bourdain?

@johnestoce1503 2 ай бұрын

nah he was angry bout chicken in jollibee served with rice in which he thought a bun (bread)@@calebhall331

@angelinaameba 27 күн бұрын

He’s fantastic!

@diejoub-u 11 ай бұрын

"none of them wrong, all of them good, everyone's mother's version the best" is so true, i've never liked anyone's adobo as much as i loved my mother's cooking!!

@daliya4754 11 ай бұрын

Same. My favorite adobo is my mom’s.

@ekozoidmajiker6186 11 ай бұрын

my mom's version is too simple & dull.

@biemtv3941 11 ай бұрын

@@ekozoidmajiker6186i see you have a sad childhood..

@alexxisbg2065 11 ай бұрын

I love my mom's adobo it's super good

@romxxii 11 ай бұрын

ironically, I've never liked my mom's adobo. My lola's is pretty killer tho.

@mattsnyder4754 11 ай бұрын

I kind of dig how people told Andy his adobo wasn’t correct, so he flew to the Philippines to film 3 people making completely different adobos 😂

@rptbxndo 11 ай бұрын

Right? You really can tell those people criticizing Andy’s earlier version didn’t take PH history seriously lol

@JezzaN1 11 ай бұрын

Agreed - awesome content. Adobo #2 seemed like the one I would gravitate towards the most.

@HachikoThePoochInugami 11 ай бұрын

@@rptbxndo They obviously don't know how to read.

@alexismurov 11 ай бұрын

That was 2010's kids

@carlangelo653 11 ай бұрын

There really is no specific "real" recipe to adobo. We have like 3 recipes here at home alone. Ask 100 families what their adobo recipe is and you'll probably get 100 different recipes.

@chinnywanders 11 ай бұрын

I love how Andy went with Abigail to the market and weren’t like all the other foreigners who visits this country and finds everything “weird” and “dirty”. A real content creator who would do what’s needed for their craft🙌🏽 I wish they also made another filipino dish such as sinigang.

@2fluffytv 11 ай бұрын

Guadalupe Market 🔛🔝

@zjzr08 8 ай бұрын

I think there's a short video of Andy and Abi cooking sinigang on KZfaq.

@chinnywanders 8 ай бұрын

yeah i just saw it! @@zjzr08

@AngryKittens 11 ай бұрын

Kawali (spelled kuali in Indonesia and Malaysia) and kawa (round bottomed metal pans) are also pre-colonial throughout Southeast Asia. They are derived from the Indian karahi and are older than Ming dynasty Chinese woks, and the kawali or karahi may actually be their origin. Metalworking is precolonial. They were just expensive and thus regular people tend to use clay palayok for everyday cooking. Typically a single village had one very large kawa used for cooking for village feasts in the pre-colonial era.

@holyserpent9690 9 ай бұрын

In my mom's province they pronounce it as karaha or kalaha.

@AngryKittens 9 ай бұрын

@@holyserpent9690 Yes, it's kalaha/karaha in Visayan, which makes the connection to the Indian karahi much more obvious.

@timberhead2069 7 ай бұрын

We have 2 kawa and plenty of kawali with different sizes.

@padfoot21 11 ай бұрын

Mad props to you and your team for pairing up with some of the Philippines' best. Joel could be considered one of the first food bloggers in the Philippines. He was also the one who hosted anthony bourdain during his first visit to the country where Mr. Bourdain named lechon as the best pork dish in the world. Ige is a well-respected food historian and he has been a proponent of regional Filipino cuisines for decades. Meanwhile, the people of The Fat Kid Inside Studio are leading the charge in the next generation's appreciation for the many hidden gems in Filipino cuisine. I hope you all had a blast during your visit and I'm sure many of your Filipino fans -- me included, cannot wait for you to return and enjoy other dishes that speak about our history and culture

@skyrimaguas4832 8 ай бұрын

You mean sisig. Bourdain named sisig as the best pork dish in the world

@angelinaameba 27 күн бұрын

Cubans make wonderful lechón too. All Spanish heritage!

@vashSJ 11 ай бұрын

the no-soy sauce one is how my mother cooks adobo, hers is much more reduced though. "none of them wrong, all of them good" is such a great line to describe adobo varieties.

@kimtan0627 11 ай бұрын

that is how we cook adobo here in pampanga (or just my family, idk.. 🤣) . we call it Adobong Maputi.

@godyr4108 11 ай бұрын

That is not adobo haha

@thatguyluis 11 ай бұрын

@@godyr4108that's adobo pre spanish colonialism. No soy sauce

@godyr4108 11 ай бұрын

@@thatguyluis hindi adobo yun kung walang toyo. Dahil soy ang ginamit ng mga ninuno natin at tubo na suka simula 1490s pa. Kaya never ako aagree na adobo puti or what ever yan. I study history kaya mali sila

@thatguyluis 11 ай бұрын

@@godyr4108 "i StUDy HiStOrY kAyA mALi SiLa " 😂😂😂😂😂😂😂😂😂

@chuchurasai4623 11 ай бұрын

“Everyone’s mothers version is the best” couldn’t agree more😊

@MikiSibs 11 ай бұрын

i love how sir Joel incorporated history with the pot, the ingredients and the actual dish

@philipcarinoso395 11 ай бұрын

“Origins” Still dumbfounded that the start of the series is Adobo with the first guy invited to share his experience is a legend in Filipino cuisine. The whole vlog is a testament to your dedication to spread the love of food to the whole world. As a Filipino, I am so proud of this. Thank you Andy and the Team for what you are doing. May you be blessed with a long life of spreading more delicacies to the universe. Come back to the Philippines 🇵🇭 soon as there are more than just Adobo🐽

@leightonlawrence8832 11 ай бұрын

People just do that to him bc he’s white

@lockerain1517 11 ай бұрын

@@leightonlawrence8832 just came from twitter?

@philipvalenzuela6633 11 ай бұрын

@@leightonlawrence8832 geeez , there is always that kind of person ... smh

@Trolololitarian_RepubLICK 11 ай бұрын

@@leightonlawrence8832and there you go. I've been waiting for your comment to appear Karen, I mean Ken, I mean "Leigtonlawrence"

@leightonlawrence8832 11 ай бұрын

@@Trolololitarian_RepubLICK yea I’m a Karen who will whoop your ass kid.

@b1ts3m45 11 ай бұрын

putting the pre-colonial adobo recipe right from the start and discussing the reason as to why it existed in the first place is an enlightening way to educate common folks about local culinary background. thank you very much for showcasing our culinary culture and will be looking forward your very own kiwi adobo 😊😊

@lucci17 5 ай бұрын

Up north in the Ilocos region, this is still the way most folks cook adobo - no soy sauce. I understand that even in Cebu, their adobo also do not use soy sauce.

@MrDacedric 11 ай бұрын

LOVE this series Andy. Couldn't imagine a better guy to be highlighting these indigenous dishes for the masses.

@ronaldopascua8221 8 ай бұрын

Adobo is not just for Meat (Pork, Chicken, Beef) but also for Fish, Seafood, Veggies & other exotic ingredients. it can be spicy, salty, sweet, or sour flavor. Along with the meat, you can also put in some potatoes, carrots, plantain, pineapple, sweet potatoes, or any root crop. you can also put some other spices and liquids like coconut milk (Adobo sa Gata), Turmeric (Adobo sa Dilaw), and many more variations. Like The Philippines' 7000+ islands, there are as many Adobo as you can have. That is why Adobo best represents the Philippines.🥰🥰🥰

@WhiteCranK 7 ай бұрын

Thank you, i'll definitely try a few variations with your tipps

@Locomaid 11 ай бұрын

So jealous! As a US Navy brat from the Pacific in the 60‘s and 70‘s, Filipino people and Filipino food were a beautiful addition to the Navy base lifestyle. I now live in Europe and practically run to any Filipino street food stand I hear about. Adobo is „pork stew“ to me and as such, every version is awesome!

@philipvalenzuela6633 11 ай бұрын

maybe it is time to pay a visit again sir ^^

@komentarista5759 11 ай бұрын

Come back! The islands are calling for you!

@jamesdavis8731 11 ай бұрын

yes! Someone that got this right! There is nothing special about adobo, it just means marinade and it is basically a stew, that's it. Many countries have stews. The main difference is that Filipinos probably use more vinegar. But otherwise there is nothing special about adobo, it is just the word.

@komentarista5759 11 ай бұрын

@@jamesdavis8731 NOTHING. SPECIAL?!

@angelserenade 11 ай бұрын

"As you notice, we don't measure anything" As Uncle Roger says, we use our "feelings" for measurement when it comes to cooking. Sir, you have summoned once again, the majority of us Filipino who enjoys your content. We can't wait for you to try cooking some more variations of adobo. As Sir Joel Binamira mentioned, "there's hundreds of varieties, none of them wrong, all of them good" - this sums up every Filipino dishes. Every region, every family has their own recipes for everything :D I hope you enjoyed your stay here in the Philippines as well, despite the extreme heat of course :D

@marcooliverdelarama2795 11 ай бұрын

Thank you chef Andy for recognizing our Filipino dishes like adobo and for traveling here in Philippines ❤

@senseipjv 11 ай бұрын

Awesome content! I grew up in Cagayan Valley and the way we cook adobo depends on the event or situation we are in. Whenever we go on long trips like field trips, family visits in far away places, we cook adobo similar to how it was cooked in the first segment (pre-colonial version) so it would last a very long time and we can eat it while traveling for a long period of time. Also, it is important to know that there is really no wrong way to cook anything as long as you enjoy it. Thanks, Andy!

@wiccachu 11 ай бұрын

3:32 'none of them wrong. all of them good. but everyone's mother's version is the best.' this is going to be one of my best definitions of Adobo moving forward. this man, Joel Binamira, is very articulate.

@harukurumi2169 11 ай бұрын

It just shows how the Philippines is entirely a whole country but different at the same time

@4KRESOLUTI0N 11 ай бұрын

due to the geography! i live in this ph and the differences between a certain region can be major even in a single country

@chrispbacon7533 11 ай бұрын

Kinda like American BbQ.

@woodonfire7406 11 ай бұрын

Literally almost every country around the world

@hehehehehHEHEHEH 11 ай бұрын

Ah yes like how other countries also have variations of their dishes what a coincidence!

@marcusj17 11 ай бұрын

I remember one of my teachers either in highschool or in college where they described the Philippines as a tiny continent

@mediumvioletred 11 ай бұрын

You’re probably the most genuine chef food content creator ever. Thank you for all your efforts in producing authentic and well researched videos.

@wengbaylon9501 11 ай бұрын

Thank you so much Andy for flying in for finding and learning more about our traditions and culture but most importantly our cuisines . Now you can create your own version of both chicken and pork adobo. Hope you had fun in the Philippines !!!

@darylcastillo1439 11 ай бұрын

What I like about Andy here is that he steps back as his guests explains their recipes, which makes him a great host. I'm gonna call him an honorary Kuya or Tito.

@jdeocampo8811 11 ай бұрын

agree he listens first

@christophersantiago9722 11 ай бұрын

Should be kuya until Uncle Roger gives hims his uncle title. 🤣

@PGrafilo2816 11 ай бұрын

Im a Filipino and I appreciate your effort knowing about our food. You deserve respect! Props, Andy!

@jamesdavis8731 11 ай бұрын

Adobo is not a Filipino food. Only the word is. Adobo just basically means marinade and there are recipes for this in about every country in the world.

@PGrafilo2816 11 ай бұрын

@@jamesdavis8731I didn't say that we Filipinos own Adobo. I simply said that I appreciate him visiting the country and knowing about the history & different ways on our take to Adobo. No negative vibes dude :)

@archiemedina6133 11 ай бұрын

@@PGrafilo2816 well, im sure no one in this world will find adobo better than us

@anaksubu6138 11 ай бұрын

@@jamesdavis8731bro, you got it all mixed up,.It's the other way around. The only none Filipino about adobo is the name for it is a Spanish word. But the dish is Filipino. It exists way before the Spanish came and call it adobo.

@rossenrosete9453 11 ай бұрын

@@jamesdavis8731 The food preparations using vinegar to prevent spoiling during the day was Filipino. Except , the Spanish Conquistadors called the cooked food adobo because it was similar to Spanish Prepared Adobo. So, it is not the fault on why the name stuck. If the Spaniards did not meddle with everything in the country, then it would have been known by its original local or native name.

@josebasanez3072 11 ай бұрын

Love this Origin concept!!! Tracing back the origin of the dish with the right amount of respect and acknowledgement from where it actually came from. Salute for going the extra mile of actually travelling to the Philippines. 🙌👏

@komentarista_mayor 10 ай бұрын

I'm a Filipino and my Mother told me that there are 100 ways to cook Adobo. From what I learned about History, adobo, or was called before adobar was not even a recipe but a process of preserving the meat. but later on, became a delicacy here in the Philippines.

@lisamckay5058 11 ай бұрын

The statement of everyone's mom made the best version is a global phenomenon. I love that no matter how different we all are, that love of family food is a spot of common ground.

@user-zi1kr4kd1v 11 ай бұрын

My mum is lovely but she is the worst cook

@lisamckay5058 11 ай бұрын

@user-zi1kr4kd1v fair enough. Is/ was your Nan a good cook?

@user-zi1kr4kd1v 11 ай бұрын

@@lisamckay5058 no neither of them but one of them does make the best lamingtons and her cakes aren't bad. I think they just had better things to do one of them is an awesome artist

@lisamckay5058 11 ай бұрын

@@user-zi1kr4kd1v Andy did lamingtons today! I didn't know what they were. Wow, they look delicious.

@matulizlng 11 ай бұрын

Because there's no food in this world will taste the same the way your fam cook it for you with the intention to make u full and healthy with love!!!

@chris_676 11 ай бұрын

Always a student. Love it.

@andy_cooks 11 ай бұрын

Always so much to learn

@lewisjordan2916 10 ай бұрын

Mom loo

@loureyanngracemandrizabala6629 11 ай бұрын

Finally someone has done good research… respects and applauses.. thank you so much for taking time and efforts

@angelinereyes9226 11 ай бұрын

Wow, Sir Joel explained clearly the origin of Adobo and how this recipe is revolutionary for us Filipinos. I love hearing a little history while cooking a dish because it made me understand why they would put certain ingredients or why does the dish have to be cooked that way. Kudos to this team!

@proudajero1709 11 ай бұрын

The first adobo reminds me so much of my grandmother. She always makes me that kind of adobo whenever I'll be on a camping trip that I could consume for two weeks.

@JenelySugelan 10 ай бұрын

That's how my dad cooks pickles, but my mom cooks with soy sauce,

@pickle111 11 ай бұрын

Not Filipino but had many friends growing up and worked with my entire life. Always so warmly invited to their homes and family events for some of the best food I have ever tasted which I have added into my own rotation of dishes. My favorite being adobo I learned quick that everyone makes it differently and even the same household doesnt always make it the same every time, which is probably why its such a great dish. Its really hard to stuff it up! I recommend everyone to try making!!!

@jamesdavis8731 11 ай бұрын

That's because adobo just means marinade. That's it. Filipinos like to use vinegar in a lot of things, but otherwise there are versions of adobo all around the world. Adobo is NOT a Filipino thing, the word is.

@jayzenstyle 11 ай бұрын

Adobo is hella basic, wonderful actually. Makes it possible to add your 'personality' into the dish, however you like it. I like my adobo to be the survival food variation(very pickled to the point it can last for almost two weeks), as I'm a rice hoarder(high rice to viand proportion which is cost effective).

@mauicervantes3596 11 ай бұрын

@@jamesdavis8731adobo is a filipino dish. Kindly educate me on what country cooks their meat with vinegar as a main component...

@jamesdavis8731 11 ай бұрын

@@mauicervantes3596 LOL. You simply are not educated on this subject. Adobo just means marinade or marinade and stew. Adobo does not mean with vinegar. Many countries have a marinade type of stew. Many.

@pawgs8126 11 ай бұрын

if you brown up the pork then add black pepper, a clove of garlic, 2 whole bay leaves, a cup of water and a table spoon of soy sauce and vinger + hot pepper paste then simmer for a few hours you will be surprised by your final product

@jonathanpapworth5129 11 ай бұрын

Andy I’ve been a fan of your Insta for a while, the care and respect you’ve shown adobo is so great. I respect your content and have subscribed for more !

@biemtv3941 11 ай бұрын

From just cooking for babe, to cooking for friends, cooking what the commenters request.. to this food "Origin" series.. Just shows how creative and brilliant of a food content creator you are.. Hope to see more travel and food origins of other country as well.. and hopefully comeback here in Philippines for more food content vlogs.. Uncle Roger give you the Uncle title.. We Filipino's give you the "Kuya" Andy title.. Keep up the good cooking.. ❤❤😊😊

@petergilvillar1643 11 ай бұрын

Hey Andy, in Bicol we have 3 types of adobos... The traditional one which one you cooked, the "adobo sa gata" (gata is coconut milk) and "adobong puti" means cooked with salt (no soy sauce) and "puti" means white because no soy sauce / dark color. :)

@armiepapica3350 11 ай бұрын

I am also looking forward to have such versions featured in cooking shows. Love them

@squeedum4893 11 ай бұрын

I love this. As a Fil-Am, this warms my heart. Adobo is the comfort food of my youth. It's a bit conflcting to be a Fil-Am. You identify deeply with both countries/cultures but you don't feel quite at home in either. I'm going to make all of these versions. Home is where the adobo is.

@hangontofaith 11 ай бұрын

Well said. Relatable.

@Mypink11 11 ай бұрын

This is why KZfaq is so great at any point in time you can come here and find something wonderful like this video. I am definitely trying all three.

@jameskatu6339 11 ай бұрын

Good on ya Andy for heading over to the Philippines & getting the History & sharing it with us. I was just over there for the third time back in May catching up with in laws

@brunoboselli3365 11 ай бұрын

Andy i NEVER comment on videos, but honestly your content is so worth it, you and your team should know how amazing all of this is for us. Thank you so much!

@andy_cooks 11 ай бұрын

Wow, thank you!

@richrebs950 11 ай бұрын

Thanks Andy for featuring Joel Binamira. Many people especially younger Filipinos should learn and understand the very basic and authentic version of Adobo using salt (the way my grandmother also used to make) or fiah sauce and that all subsequent versions came from this base.

@mykolagulevych5571 3 ай бұрын

Splendid! Love these travel series!!!

@michas716 11 ай бұрын

What a heartwarming episode. Love this one. I've learned a lot about my fave dish today. Welcome to the Islands Andy! Hope you had a great time.

@anjrafael1164 11 ай бұрын

Finally!!! As a Filipino, we thank you for this video. The world need this for their Adobos.

@steveknows_420 11 ай бұрын

Adobo #2 is like the most common way to cook it. Even when I'm camping out, that's how I cook it. Sometimes with extra sabaw and serve it with extra rice. Thanks Andy, for letting people know more about our taste and culture.

@robsmith5914 11 ай бұрын

#2 is also how I grow up eating it. There are many versions yes, but this one is pretty universal

@jjagoral5516 11 ай бұрын

Adodo number 1 is how my grandma cooks.. Adobo number two is very common... i can eat it at home and in carenderia... Adobo number 3 yet to be discovered. I also want to add that i have notice that our pork humba is also an adobo variety.....humba is cooked with hard fat, with bay leaf, banana blossoms, salt, soy sauce, vinegar, pepper corn, black beans and with Sprite or 7 up or you can use pineapple juice instead of Sprite...

@chinosingson9858 10 ай бұрын

As an expat Filipino, this warms my heart so much. Thank you, Andy!

@alexandragrace8164 11 ай бұрын

Andy you’re a culinary hero! Thanks for making this journey!

@RandomlnternetGuy 11 ай бұрын

The history behind each ingredient was pretty cool. Id love to see you travel everywhere! Italy next!!

@Kusina_at_Patalim 11 ай бұрын

Adobo in each Filipino houses are very different even so in every region... Adobo is the culinary representation of the Filipino culture, a mixture of all the beautiful and good stuffs. Hope you enjoyed your stay in our country... Cheers brother.🤙

@tiwaxch8888 11 ай бұрын

Thank you andy for taking us on this tour! I myself a filipino, didnt know this other styles in making pinoy adobo! I learned a lot!

@Kevin-pt7rq 11 ай бұрын

Adobo is so iconic, what a way to start this series! Thank you Andy for shedding more light to one my favorite dishes. Guess what I had while watching this (my own version of adobo!). Cannot wait to try OG Adobo!!!

@CarsCatAliens 11 ай бұрын

The beautiful thing about cooking a dish in any country in the world... You will never have the same one at someone elses home. Every family has a little something that makes the dish theirs. Its a beautiful thing

@ElJosher 11 ай бұрын

Agree. I’m always excited to taste different establishments that serve the same type of food precisely because I know it is gonna be different. It is beautiful indeed.

@andygilbayarcal6702 11 ай бұрын

Philippines has so many different cultures, native languages as well as food.. If you go south like Visayas or Mindanao areas, they have also their own version of a certain food, they also have their own food that have originated in there area. That is one the beauty here in Philippines.❤

@bhampoyo 10 ай бұрын

wow, i am a filipino and i am still amazed about how he cooked our adobo , this is an evolution !!

@dionednd 11 ай бұрын

this is why i'm subscribed to your channel. excellent quality of content and fantastic production and editing. keep it up!

@eck2x 11 ай бұрын

Thanks for appreciating and promoting our cuisine and culture!

@remediosusi5869 11 ай бұрын

The addition of soysauce is the "standard template" version of adobo familiar in most Filipino households, though various regions around Luzon Visayas and Mindanao has their own local versions of adobo, the soysauced version is the most familiar. The addition of eggs was a thing when families are on a tight budget and cannot afford to buy enough meats, they use hard boiled eggs as an extender.

@samembog7330 11 ай бұрын

Very nice and informative content..awesome job sir.! Thank you for featuring our special dish...

@johndavidgarcia5024 11 ай бұрын

If you go in Visayas where I'm from we cook Adobo with Coconut Milk. We also have what we call "Humba" which is adobo based plus peanuts.

@Venom89062 11 ай бұрын

I have so much respect for Andy for highlighting the essential truth of adobo and honestly a lot of classic dishes: There's always more than one way to do it right. Great series!!

@marialee7601 11 ай бұрын

Thank you Andy for coming to the Philippines and featuring adobo. Joel’s version is my grandmother’s way of cooking adobo while Abby’s version is my Mom’s. No wrong version as every household has its own. Kudos to Origins. Please continue what you’re doing and bring back traditional cooking to mainstream channels.

@darkcrystal999 10 ай бұрын

Adobo is arguably the flagship dish of PH but other dishes like Dinakdakan, Pinakbet, Igado are also something worth exploring. 😊 Bon appetit!

@screamsintwod 11 ай бұрын

"hundreds of varieties, none of them wrong, all of them good but everyone's mother's version the best" I love this line! Perfectly captures what adobo is to filipinos!

@chuchurasai4623 11 ай бұрын

Ikr❤

@johnkevinbautista7748 11 ай бұрын

Thanks for dropping by! we're glad that you chose to learn and experience our humble culture. Guys like you are the reason why the rest of the world are starting to acknowledge our ppl and we need that to happen because our OFWs (Oversea Wokers) contributes 9% of our country's GDP so that means a lot to us. So thank you 💌 from The 🇵🇭.

@Rd.b 11 ай бұрын

Many thanks Andy and everybody involved!! This “Origins” format is going to be very successful. 100% sure about that. Food and travel is just a heavenly combination that connects most people around the world. Can’t wait for more to come😊

@roxiessweets 11 ай бұрын

I love this. Looking forward to your next videos Andy! Thank you for highlighting our beloved adobo.

@brauliovicbacosa7333 11 ай бұрын

Glad to have you in the Philippines. Hope you had a great time!

@donjoel6754 11 ай бұрын

Thank you so much Chef Andy for this video. And thank you Mr. Joel and Abby for making the video aswell. The authenticity and culture us the reason why cooking has survived for 1000 of years.

@nanigoose 11 ай бұрын

This is my new favorite channel! Thank you, Andy, for taking us along on your new cooking journey!

@Cade_Bouta 7 ай бұрын

I’m really enjoying the Origins Series and I hope you keep it going! I’m really learning a lot from you and all the people you get to work with.

@marilagbardaje1561 11 ай бұрын

Every city here in the Philippines can cook adobo in a different ways, but all of them are good 👍, thank you for you effort ❤

@Balthazar744 11 ай бұрын

Andy, you are doing great things online - I love it. But the thing I admire the most is your respect of all people and cultures and your love of their cooking. In a world looking for division to generate hate, your ecumenical approach to life is edifying. I am an Australian who has lived in Asia for 30 years and the older I get, the more I love the diversity of the region. You are a great ambassador for NZ and Aus. And Abigail is fantastic - I'm sure you spend most of your time off camera laughing. I look forward to this series - I might even go to Flight Centre's website and book a flight. Cheers mate, keep it up. And I hope I'm not overstepping here, but I love how you have channeled your sobriety into being a global online guru. Keep it up - one day at a time mate.

@maxlawson5226 11 ай бұрын

One of the best on KZfaq. A proper chef but humble enough to hold the hands up and explore. Keep it up Andy

@andy_cooks 11 ай бұрын

Thank you, I will

@engrdy26 11 ай бұрын

Your vids are awesome Andy! 🎉 Looking forward for more cooking videos from you.

@sherilynmendoza5448 11 ай бұрын

Thank you chef andy for visiting our country and getting to know how we actually cook our dishes. God bless!

@richardcapricho5233 11 ай бұрын

As bicolano, we are also have our version of adobo, which is an adobo with coconut milk, lots of chili and sometimes have some veges like papaya and/or moringa leaves. Usually used chicken for this version of adobo. 😊 Taste like home.

@veramaenoveno3470 11 ай бұрын

adobo sa gata 🤤

@hwrdpqz8617 11 ай бұрын

Yes, I tried it a couple of times and it's so good. it's one of my favorite adobo recipe. Sadly, it's quite rare to find it here in Manila.

@iamwhatiam1991 11 ай бұрын

That's not a adobo anymore.

@huangxizhang9897 11 ай бұрын

@@iamwhatiam1991 if your hear Joel said "from there,it shoots out into hundreds varieties , none of them wrong all of them good. But everyone's mother version is the best." Mostly, one particular dish has its unique characteristics depending on which region you are which impacts by the availability of ingredients. If your adobo has soy sauce can I say yours is wrong?

@lance153 10 ай бұрын

Same here in Dagupan, Pangasinan we have bangus adobo.

@Prinren 11 ай бұрын

Aah this dude is a legend when it comes to teaching about Filipino food. IVE WANTED A PALAYOK CLAY POT FOR AGES 😭

@altheahamoy3291 6 ай бұрын

I like how well-researched the video was. Most people would just dismiss the other versions of adobo. Good content 😊

@originalgoldengoddess 11 ай бұрын

I love this episode! ❤ amazing job capturing the history of the dish. Now I'm craving Filipino food!

@LarrieFromCA 11 ай бұрын

Adobo is the kind of dish that even you reheat or refried so many times, it still taste good. Abigail's version of adobo is the most common in the Philippines. Others they don't put a boiled egg in it. But I like to eat it with boiled egg.

@rcoderdev 11 ай бұрын

Hope you enjoyed your stay here in the Philippines. In terms of Adobo, Abi's version is the one close to whats being served in my home. I know about the OG Adobo having no soy sauce, but not the Cavite one. Might entice me to try it out when time becomes available.

@domsssd.6804 11 ай бұрын

good job chief andy for visiting in the Philippines. to learn how to cook adobo and experiencing many kinds or deferences of cooking style of adobo in one place to another places.

@mine716571 11 ай бұрын

Enjoy cooking adobo and other Filipino food. So glad to know you were here. Come frequently. I enjoy your videos.

@AggressivelyLoving 11 ай бұрын

Hello Andy. I am from Germany and love cooking videos. This quality is on par with Mr. Ramsay's Uncharted series. Keep it up, much love and happy cooking!

@nylagapin4608 11 ай бұрын

This is a good way of showing that every dish, esp in the Phils, has a lot of varieties. Adobo can be cooked a hundred varieties so I guess no one can’t just tell the right way. And it’s all delicious!

@tuliooliver1987 9 ай бұрын

Wow!!!! Muito legal Andy!!!

@user-yn5te8vj5j 11 ай бұрын

This is valuable content here, most of the key information were definitely discussed. 👍

@anonymousguy438 11 ай бұрын

Andy makes it look so easy ... He has good dedication towards cooking and authenticity of the receipes... Much respect to him ❤

@naonao77090 11 ай бұрын

This kinda reminds me of carnitas in Mexico. we braise pork shoulder for hours and then crisp it up in a pan or deep fry it. this looks crazy good

@lockerain1517 11 ай бұрын

ohh yes I made that one a little while ago, I heard you guys use fanta or coke for it usually as well as the orange juice? Here in NZ we have this thing called raro which is basically a sugary flavoured cordial powder which I added some orange flavoured raro to the dish as well as the coke and orange juice/zest which turned out really nice. Served with some pico de gallo on soft tacos. What else is good to have it with? I want to make it again sometime haha.

@naonao77090 11 ай бұрын

@@lockerain1517 yeah, coke is really common. also similar to adobo everyone has their own recipe for carnitas, some people also don’t crisp it up after braising it, they just serve it chopped up soft. I personally don’t use coke, just orange juice and I braise in lard along with garlic, onion and some spices and herbs and then crisp it up on a comal/griddle. in my opinion simplicity is key, since it’s a really fatty dish some pickled red onions to cut through the fat and some homemade salsa verde on a corn tortilla is the way to go for me (you have to heat the tortillas on a griddle or cast iron till they get a few nice brown spots, nothing worse than a cold corn tortilla haha) Cheers!!

@lockerain1517 11 ай бұрын

@@naonao77090 sweet thanks for the tips, I'd be keen to try it your way without any of the processed sugary stuff and see how it compares just using natural ingredients.

@BrownBatman6969 11 ай бұрын

The last City where Andy visited is called Cavite City or formerly known as Ciudad de Oro, we used to have a lot of Mexicans, Spaniards, Portuguese and Chinese traders who port in here that's why we have a lot of Similar dishes like Sopa del Pescado, Arroz con Pollo, Sopa, Baccalao a la Vizcaina and some Chinese dishes like Lumpia Fresco. I wish more Mexican cousine has been passed along us since I can't get enough of your guy's food.

@sorap.2460 11 ай бұрын

😋 carnitas!

@72ve17 11 ай бұрын

keep up a good work - really enjoy watching your family having a great time with your in laws

@nicolel.7578 11 ай бұрын

I love that you made this episode and explored adobo - you can never go wrong with it and there is really no 'standard' way to cook it since the Philippines (looking at you with a boombastic side-eye certain govt agency😆) is an archipelago - rich in a variety of ingredients, technique

@GomenNasai07 11 ай бұрын

Adobo is a simple dish yet complex to make because every household and/or tribe has their own version, it's crazy. 😂

@sheshd 11 ай бұрын

Andy you are undoubtedly one of Australia's best culinary shows, and you highlight tradition better than anyone else. Don't stop!

@geld5220 4 ай бұрын

this is awesome Andy! Learning cuisines upclose and personal for authentism. Respect!

@AP-yt4oo 11 ай бұрын

Coming here after watching the Rachael Ray adobo. Thank you Chef Andy for your respect, appreciation and understanding of food! NZ represent!

@allanjerome5404 11 ай бұрын

There are literally hundreds, if not, thousands, of varieties of adobo dish in the Philippines. My favourite way to cook adobo would be like how Chef Joel Binamira would prepare adobo, salt instead of soy sauce. But I use chicken instead of pork.