How A Filipino Chef Makes Traditional Adobo | Passport Kitchen

How A Filipino Chef Makes Traditional Adobo | Passport Kitchen | Epicurious

Рет қаралды 163,304

Күн бұрын

“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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Пікірлер: 170

@txjchacha1163 11 ай бұрын

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.

@Ricky-oz4ic 11 ай бұрын

You can say that on every other dish. When he said traditional, I expected traditional.

@mon6745 11 ай бұрын

He said - I'm not biting into whole pepper corns today mom 😂

@_Toxicity 11 ай бұрын

Adobo is delicious. I had it with quail eggs while abroad. Yum!

@enzorocha2977 10 ай бұрын

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.

@claudiacasanovalaporte6515 8 ай бұрын

Hi! How is the cookbook called? :)

@eatsmylifeYT 8 күн бұрын

Fun fact: You could have given the title of the cookbook and the name of the author. As it is, you're just showing off knowledge that you don't actually have.

@arthurnolasco185 11 ай бұрын

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.

@KL-iu9tk 11 ай бұрын

I think you should've reduced the sauce until it thickens for more concentrated flavor instead of using a thickening agent.

@Crispy_Cheese88 11 ай бұрын

I keep seeing adobo after uncle Roger's react on Rachel cooking 😂

@coxxycabee 11 ай бұрын

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).

@pyrokatarina 11 ай бұрын

@@coxxycabeewell fish adobo isn't common in the Philippines either

@Layput 11 ай бұрын

@@coxxycabeeThere is no fish adobo but there is squid adobo.

@coxxycabee 11 ай бұрын

@@Layput Yes there is.

@Overlord_Z 10 ай бұрын

And there is vegetable adobo "adobong kangkong or adobong sitaw"

@omawarrior 11 ай бұрын

spot on and well explained.

@Christian4ever_ 11 ай бұрын

As a Filipino thank you for promoting our food/cuisine hehe

@ryncalasagsag4909 11 ай бұрын

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.

@kelnhide 11 ай бұрын

true enough, adobo sa sitaw, adobo sa gata, adobong dilaw etc. etc. there's a ton of adobo recipes.

@user-ng2qx4xd1b 11 ай бұрын

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.

@havenless3551 11 ай бұрын

Adobo is Spanish, which is why it's in the Philippines and Mexico and parts of Latin America

@irose82 10 ай бұрын

😂😂😂😂😂 👍👍👍👍👍✌✌✌✌✌

@elifuentes7070 7 ай бұрын

@@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.

@fusionxtras 28 күн бұрын

@@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.

@elifuentes7070 27 күн бұрын

@@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.

@Tonybob12 11 ай бұрын

Awesome!

@king_ltc_ 11 ай бұрын

Salamat Chef Anton! Hope for more Filipino dishes in the future.

@gtv6chuck 11 ай бұрын

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.

@kelvintrollol 11 ай бұрын

Is Knorr liquid seasoning authentic Filipino?

@gtv6chuck 11 ай бұрын

@@kelvintrollol I forgot that in his recipe. I don't use that either.

@krisandres2011 11 ай бұрын

@@kelvintrollolNot necessarily, but it is a common seasoning in the Philippines.

@miker9825 11 ай бұрын

@@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.

@samns8321 11 ай бұрын

like him, i also do 2:1 for vinegar-soy sauce ratio. hard boiled egg is a must!

@chanseevang8334 7 ай бұрын

Amazing

@aboutaljon 11 ай бұрын

I use Silver Swan soy sauce and Datu Puti Vinegar 😁

@margiorysanchez9975 5 ай бұрын

Excelente receta

@Chaddingway 6 ай бұрын

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.

@kutoputzz 11 ай бұрын

As a filipino citizen it is my Job and Duty to like this video. 🇵🇭❤️

@parkerstoops6058 11 ай бұрын

Thank you for an adobo recipe!

@zavs350 11 ай бұрын

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!!!

@DeadbeatGamer 11 ай бұрын

palm sugar pucks are wonderful in this

@lugscogs5976 11 ай бұрын

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

@irose82 10 ай бұрын

correct, just boil them long time until the sauce thicken/ oily,, it's perfect 😋😋😋

@user-go7nj4vw4k 5 ай бұрын

Admiro mucho a hombres que saben cocinar y se vee delicioso esa comida. Está bonita la olla.

@relosapulso 10 ай бұрын

love that unimatic watch you're wearing

@theabrasileno1921 10 ай бұрын

Have yet to see someone cook adoba pinakupsan. My fave kind of version of adobo.

@BetsiIjumaochoa 5 ай бұрын

Que rico como se prepara

@robertm348 11 ай бұрын

How do I get one of those pots? Excellent video! Thanks much.

@reedicpacomo 11 ай бұрын

no need, a casserole will do.

@yosmanbalza5691 8 ай бұрын

Muy bien

@glennyglen 10 ай бұрын

more Filipino cuisine pleasseeeee

@user-lg3vo4kq6g 11 ай бұрын

Pampanga food is manyaman!!

@raindrops7044 11 ай бұрын

Where can I get the recipe for the proportions?

@edmundcasey7765 10 ай бұрын

THAT LOOKS DELICIOUS AND YOU'RE MAKING ME HUNGRY. . I WILL TRY YOUR RECIPE. .

@enriquealencardelcastillo4759 6 ай бұрын

Se ve delicioso

@reedicpacomo 11 ай бұрын

same style of adobo here, except more garlic and we add potatoes instead of eggs---yum

@coldsun29 11 ай бұрын

I only ever knew about the adobo seasoning before this

@LauraCoral-en3zq 6 ай бұрын

🤩🤩

@JerryGoNuts 11 ай бұрын

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.

@nevertv357 11 ай бұрын

More filipino Dish/Food cook by Filipino chef Anton Dayrit here at Epicurious👍🍲🙏

@starboushe 8 ай бұрын

😋😋😋

@MariaRuthTrigozoBarbaran-gk7ux 4 ай бұрын

Como deliciosa 😋 receta

@themiddlepath8685 11 ай бұрын

My all time favorite adobo is adobong puti..the one cooked only in vinegar and salt

@somfender 11 ай бұрын

I ❤ adobo.. In my country, we put some star anise, cinnamon, dark soy sauce, dry chili and ginger..

@RGisOutOfOffice 11 ай бұрын

Next dish: kare kare, make full use of that palayok 😄

@malinaelisan9002 11 ай бұрын

Now we have to find every Filipino within the vicinity and see the different variations lol

@0rganizzm 11 ай бұрын

nice unimatic chrono

@bubblegumrock2808 11 ай бұрын

adobo discussions are kind of like trying to sing sinatra at videoke bars, there's always blood spilled somewhere

@polcaworldtaynew6663 11 ай бұрын

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!!”

@mercedesphillips98 11 ай бұрын

What do you mean stirred before boiling. Why ? Let me know lol

@polcaworldtaynew6663 11 ай бұрын

@@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. 😂

@mercedesphillips98 11 ай бұрын

@@polcaworldtaynew6663 thank you thank you

@LeydavidValera 6 ай бұрын

Delicioso 😋

@VinhPrag 10 ай бұрын

The eggs are simmered 11+10 minutes? Whoa.

@nia-yl7lq 11 ай бұрын

Waiting for the day Conde Nast actually makes content that features African diaspora dishes

@mon6745 11 ай бұрын

Agreed!

@athenewdecade5135 11 ай бұрын

Cant wait for Uncle Roger to review this 😄

@delcastilloian Ай бұрын

Wait ! How much vinegar and soy sauce you put in?

@marlee5385 9 ай бұрын

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.

@aubreynicolebanares1356 8 ай бұрын

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

@anakalamaui4673 8 ай бұрын

i use a pencil and paper for pete sakes you can use any pot pan crock pot rice cooker out there.

@wanwanlim 10 ай бұрын

done +1 and tamsak

@timetonic 11 ай бұрын

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

@ravindraynk 11 ай бұрын

In India we never mix meat.. Especially pork and chicken..Rare combo

@polcaworldtaynew6663 11 ай бұрын

This is normal in the Philippines. CPA (chicken pork adobo) Whenever I meet accountants, I normally mention this as an ice breaker) 😅

@kevinjantar8129 11 ай бұрын

Chef make Palabok! please please please!!!

@curtissmith795 Ай бұрын

Are the eggs going to be super over?

@jcpoopstv6412 9 ай бұрын

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

@bjorn1995 11 ай бұрын

Uncle Roger is waving 😂

@jaminehausting7108 11 ай бұрын

First Adobe Comment 🐖+🐔+🦢=🤤

@JerryGoNuts 11 ай бұрын

You beat me by a fraction of a second. ha ha ha ha...

@CJinSoCal 11 ай бұрын

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

@TonzLanggoy 10 ай бұрын

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

@raymundamoin2157 11 ай бұрын

Mine is 2 soy sauce 1 vinegar

@shaunywonger999 11 ай бұрын

@uncle roger pls review this 😂

@victorrafaelchucyachanchar7110 6 ай бұрын

Adobo tradicional

@anakalamaui4673 8 ай бұрын

I make turkey tail and chicken feet kine so ono

@neyibetdiaz8700 3 ай бұрын

Cómo

@user-lg3vo4kq6g 11 ай бұрын

No oyster sauce? We never added eggs in our adobo and we're kapampangan

@Seoulsearcher131 11 ай бұрын

Anemic yung adobo nya.😂

@louise730 11 ай бұрын

Slurry in adobo is usually not done here in the Philippines. Maybe that's a Fil-Am way.

@SuperPatatim 11 ай бұрын

Chinese way?

@darksoul5897 11 ай бұрын

Ohh i think there is another name in panay but its not adobo bcoz there's zoysauce and egg.. but i forgot the name..😅😂😂

@deevyleandrojaviersinte4976 8 ай бұрын

Como

@anakalamaui4673 8 ай бұрын

quail eggs thats the best

@jameschristianruizruiz6553 7 ай бұрын

Rico

@totesmagoats45 8 ай бұрын

ever since I could make my own adobo I also crushed the peppercorns. Never again!

@shirokanzaki15 11 ай бұрын

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

@SuperPatatim 11 ай бұрын

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. 😅

@CBD7069.. 11 ай бұрын

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.

@hanchie 2 ай бұрын

Video says: "Filipino Chef Makes Traditional Adobo Chef said "non-traditional" three times.

@UltraMaXAtAXX 11 ай бұрын

Loving the Filipino representation here.

@davidrobinson4291 11 ай бұрын

wh..where's the sprite?

@mralexis89 10 ай бұрын

Traditional adobo doesn't use cornstarch or thickening agent. Chinese cuisine adapted to Filipino cuisine are the ones using cornstarch thickening agent mostly

@binatogjam3467 11 ай бұрын

Don't stir the vinegar while it's not cooked

@Siddhartha040107 11 ай бұрын

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

@evatafurmori2766 6 ай бұрын

Que delicia

@nickieidrus2027 10 ай бұрын

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. 🇵🇭

@borobodur 8 ай бұрын

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.

@JayWest14 6 ай бұрын

The title of the video says it’s traditional but throughout the video he adds stuff and says it’s not a traditional ingredient!!😂😂

@restyber 11 ай бұрын

did you mean datu puti vinegar and silver swan soy sauce? 😂

@domitilahuamani7518 7 ай бұрын

como

@madamkeme7077 11 ай бұрын

it was going so well until the part where he added the slurry.

@MaikelJasareno 11 ай бұрын

Uncle Roger is waving. 🤣🤣🤣

@DecipleOfMagus 9 ай бұрын

This video is titled "Traditional Adobo," yet every other ingredient the chef states "this isn't very traditional."

@killjoy03 11 ай бұрын

This will be so much better if the meat was seared after being simmered.

@marklelanddeleon9252 11 ай бұрын

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😋

@Becausing 4 ай бұрын

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!