Install Raid for Free ✅ IOS/ANDROID/PC: t2m.io/Raid_ChefBrianTsao and get a special starter pack with an Epic champion ⚡️Knight Errant⚡️ Available only for new players 🎁 Use the promo code JTSKIN to get the Epic champion Stag Knight and a Skin for Stag Knight designed by JonTron! Don't miss your chance, the promo code is valid until October 7th, only for new players. 📱 If you are an iOS user, enter the promo code here: plarium.com/en/redeem/raid-shadow-legends/

There is adobo sa gata (adobo in coconut milk). She made that style of adobo. There is also adobong puti (white adobo) which does not use any soy souce. Adobo can be made in different ways. Just don't use olive oil.

I tried adobo with pineapple because of a canned pineapple commercial, and it was unexpectedly good. Sweet and salty combo.

I'm so glad she's there joking about how "white" she looks. Too many people have to reductive a view of what an Asian person in and it's great to see her address it.

It would be pretty exciting if you can get Chef Leah for a future Pro Chef Reacts vid on Filipino cuisine. I imagine she'd have some good insight depending on the dish being made Also congrats on the upcoming second child Chef Brian 🎉🎉🎉

The beauty of adobo is that it is not hard to make your own version. Just remember to have the five key ingredient of vinegar, soy sauce, garlic, bay leaf and peppercorn. You can then customize it in your own way, make it a bit sweet or spicy or put in coconut or whatever reasonable ingredient in. Try to test out different ratios of the vinegar and soy sauce, also try saucy adobo with additional water or dry adobo where you maximize the reduction.

Greetings Chef Brian! Filipino here. First and foremost congrats on the second kid! As for the adobo, it's so versatile that almost all of our regions have their own takes on it. For example we have a version where the dish is reduced to the point you could fry it on its own fat and coconut milk is also a very common version. The "classic" recipe is just the base that if you followed to the t, you can definitely call your stew an adobo. From there it's up to the chef's imagination on how to further improve on it as long as we stray true to the dish's flavors and I will say that Auntie Leah did a very good job! I would have never thought of adding more dried herbs on top of the protein despite having made many deep fried pork belly braised in adobo sauce before.

Another great ep, and congratulations on the 2nd kid!

Cooking adobo with gata (coconut milk) is another variation of adobo called "adobo sa gata". Mostly found in Bicol and Quezon region in the Philippines.

I like the alert tone on her induction stove. It's very "Harry Potter and the Mise En Place."

Instant Minute rice would probably give Uncle Roger a heart attack 🤣

there are thousands of variants to adobo just based on the type of meat used (pork, chicken, duck, prawn, shrimp, squid, jellyfish, crab, crawfish, lobster, tuna, salmon, and even tofu), and hundreds of thousands of variations more from each mother doing it a bit differently, then there are major shifts in the style of adobo based on the region, some adobo will use a lot of soy sauce and little to no vinegar, others will use a swimming pool of vinegar and little to no soy sauce, some will leave out the water, some will add coke instead of sugar, some will use cane vinegar over white vinegar (using heinz distilled vinegar is a cardinal sin), some will use coconut vinegar, some will use lambanog (coconut alcohol), some will add water spinach (kangkong), some will add potatoes, some will add carrots (at your own risk, carrots tend to soak up a lot of saltiness), etc. but the main basic ingredients always stay the same, meat, whole black peppers (or freshly crushed, not ground), dry bay leaves (fresh bay leaves are not the same), and obscene amounts of garlic (if you fuss over 1 bulb of garlic, throw another 2 bulbs in. time to open your mind to the umami of garlic). so really its pretty damn hard to mess up adobo, its such a simple dish that can be transformed in nearly a million ways, so unless you're trying to fcc it up like rachel ray, you'll do great. edit: believe it or not coconut milk is actually an ingredient used in a variation of adobo called adobong manok/baboy sa gata. but we use chicken (manok) instead of pork (baboy) for it since gata (coconut milk) will weaken the intense sweet meaty flavor of pork belly, whereas with chicken it makes it creamy and glossy. not to say that this recipe doesnt exist in filipino cuisine, its just not as popular since filipinos love intense flavors, often what we would do to counterbalance it is to add more soy sauce than usual to balance out the coconut milk. 2nd edit: adding what is essentially a poached egg into adobo is rather curious, i cant recall any variation of adobo i've ever eaten that does that. many do soft or hard boiled egg but this is the first time ive seen poached egg in adobo, and not only that but she mixed the egg into the sauce and gave it an elevated depth of flavor. very interesting. i might try this out on adobo day. 😊

Chef Brian. You need to introduce Frenchy to the greatness of Chef Wong Gong.

Nah, the Malaysian accent (Manglish) that "Uncle Roger" has is a signature that many of us are proooud of ! (Boleh ) It's something that someone else may wish to mimic (and never could)😅 I gave up on "fixing" it years ago. Don't change it Uncle Roger. 🥰 Couple weeks ago, I showed the Rachel Ray's Adobo vid to a Filipino friend & he went into a long cursing spree like... goodness me bloody hell🤣 He didn't curse on this one so... yeah eh (not Jamie Oliver lol)

Love you Chef Brian. Congratulations 🎉 on child #2 ❤

"Dude, wipe your mouth!" - I almost said the same thing out loud all 3 times! 😂 I don't remember this happening to Uncle Roger in any other video. The food is that damn good! 😎 Great video!

Coconut in adobo is from the Bicol region, to answer Uncle Roger.

Yes!!! I've been waiting for you to react to this Chef.. Actually Chef Leah is right, some Filipinos uses coconut in their adobo, specially in the Bicol Region in the Philippines 😊.. Awesome reaction Chef 😊👍👍

Adobo with coconut milk is a regional dish "bicol region" to be exact and in the Muslim region in south Philippines the burnt coconut milk is also utilize

"Big things coming" (Not like that... sorry children).

I live in the Bay Area and I shop at places like H Mart (Korean Grocery store) and the uhh…”Uncle Rodger Accent” we’ll call it is very common and helpful for interpersonal interactions, like ordering food or finding proper sauces. You do that Accent shit at a regular Safeway and it’s a whooole different racial connotation 😂😂😂 CONTEXT MATTERS

This was an awesome take on adobo! We Filipinos have done a lot of crazy things with adobo, so we like it when people try to elevate the dish. In Leah's case, the sous vide egg with the coconut milk...it's just 🤌, y'know? Can't wait for the Rachel Ray video. That's an example of how NOT to make adobo (and what NOT to do with rice).

Now the world needs Jamie Oliver's adobo!

Not gonna lie, now i need to taste both recipes, uncle roger looks really good, but the crispy skin, the coconut milk, ans beeing able to have the sauce with the egg yolk sounds too tasty... You even can see how Roger react, for a moment he was so happy and speechless

6:43 - Congrats, Chef Brian!

I just saw someone on another channel and her family used coconut milk in their adobo so it’s really a thing, not just what is most commonly known version. 😊

Dude got a Raid sponsorship. Shit's getting real.

It is called adobo sa gata which directly translates to adobo in coconut milk. It is a very common adobo variant esp. in the southern parts of Luzon like the Bicol Region.

First, congratulations on your second baby, Chef Brian! 🎉 Second, Chef Andy from Andy Cooks actually traveled to the Philippines to learn more about Adobo. He even got to learn how pre-colonial Filipinos cooked the dish that would later become the pork adobo (cooked & preserved in lard, and then when you need to eat, you fry it).

Congratulation chef for tour 2nd child, btw filipino here👋 There are many version of adobo, especially for every region. Btw the adobo with coconut milk called ginataang adobo and its one of my fav! You should try it too chef. Please keep up the goodwork!🔥🔥🔥

Congrats on the 2nd one on the way! Our second is turning 2 soon. I won't say it's easier, it's more like a new challenge but your game is leveled up.

Congrats on the baby!!!😊

Coconut milk in adobo isn't strange at all. Just depends where you were born/introduced to Adobo. My main family came from just north of Manila and we use the soy, vinegar, garlic, peppercorn, and bay leaf recipe. However my aunt raised in the south used coconut milk.

The asian market near my house sells the same bowls she uses, I own one myself, good bowl.

Tita Lia's adobo broth looks like the consistency of ramen broth and her braised/deep fried pork would be good w/ the ramen.

New Brian video, new James Makinson video, AND a new Uncle Roger video on the same day? Hell yeah!

Hey brian, uncle roger just made another video with guga. He made char siu steaks. Enough said. I think you and paul would enjoy this one.

Congrats on the new baby. Nothing in the world like a newborn baby :) Goes so fast but so magical. Can you tell my youngest is almost 14? LOL

Love that she mixed my two fave Filipino dishes… adobo and lechon kawali… which is braised and fried. The egg is also present in southern Filipino adobo

After seeing this I had to try Leah's version! I made it for everyone at work, and it was a hit!!

Congrats on the second little one on the way Chef!

Hiya Chef, thanks for posting. You and Uncle Roger made my Sunday afternoon great. Need good content until football season starts soon

Chef Leah's adobo seems to be a fusion of two adobo variants---"adobong Bisaya" (which is largely dry adobo deep-fried) and adobo sa gata (which a lot of people here have explained already). I will say, the addition of the egg yolk and bay leaf powder is something I'm eager to try.

I dig the Metalocalypse censoring with pinch harmonics lol

"DUDE, WIPE YOUR FVCKIN MOUTH!!" I waited with baited breath for the third one, and when you said, I lost it! Also, congrats on child number 2, dude. Praying for a happy and healthy baby.

It is so nice to see Leah laugh at uncle roger's pronunciation a little bit. We do it all the time, and it's fun with no offense meant. What I'm saying is that I'm happy we're still able to talk to each other this way in this day and age.

People will be surpised how good coconut milk pairs so well with vinegar which is why like Leah said certain regions here in the Philippines use it in Adobo and also in “kinilaw” (ceviche), etc.

From Wikipedia: "There are also regional variations. In Bicol, Quezon, and south in Zamboanga City, it is common for adobo to have coconut milk (known as adobo sa gatâ)."

Not only 11 years in that location, but a 2nd location near Madison Square Garden (MSG) !!

Adobo is a good one to get the uncle title - an Aussie chef called Andy Cooks got his uncle title from it and I don't think Roger has reviewed any other of his videos.

We do use coconut cream in one of the variants of adobo here in the Philippines. We call it " adobo sa gata". And we do not garnish adobo with spring onions but we garnish it with fried garlic.

That was quick Uncle Roger posted this last week.

CONGRATS ON THE SECOND KID!!!!!!

I bought a rice cooker after watching Uncle Roger's first reaction video. The best investment during Corona time. Wash rice in the morning, put it in the rice cooker and set the timer for lunch break.

People seem to forget you can use rice cooker for steaming veg, dim sum etc and loads of other stuff too. I use mine all the time now!

Fun and interesting as always bro. Congrats to the second kid on the way as well.... my daughter Jacklyn will be 17 this October. Take care and have yourself a great week. Cheers ✌️ 🍻 🇹🇹

Seen so many vids of Uncle Roger not whiping his mouth I also stopped doing it untill I leave the table! Marinating my chin became a thing because of him! 🤣

The Filipino family I know use less soy, a lot more salt, and quite a bit of annatto along with white pepper because they like their food peppery. There's another variant that uses tumeric.

I have rice cooker at home also. I eat rice everyday, because I’m brazilian and in Brazil we eat rice and beans everyday

Congrats on the second child on the way! My wife and I just had our 4th little girl a week ago.

bro got a raid shadow legends sponsor he’s finally a real youtuber

nice! cant wait for the Laos uncle roger reaction that dropped the same day as this reaction. :D

I had a rice cooker, but it broke. I hadn't been cooking a whole lot, but now I might consider getting one. Mostly I make risotto, so it wouldn't have been useful, but I've started branching out a lot.

Brian dodge the bullet that is Uncle Roger dramas section😂

Braising the pork is how we make adobo, never seen my family marinate it before cooking on this end

In the Philippines, we commonly use COCONUT OIL in frying and sautéing. Coconut oil has a high heat tolerance and it is more healthy benefits.

It is true. There are certain regions here in the Philippines that include coconut milk in Adobo

Congrats Chef Brian on joining the 2 kid club

The many types of adobo in the Philippines makes it easy to freestyle adobo. Other than the classic soy sauce adobo, there is adobo in turmeric, adobo in coconut milk, adobo puti (white adobo)soy sauce free, fish sauce is used instead, theres abobo sa alamang(adobo in slightly fermented krill) the alamang is used instead of soy sauce and there's also adobo tuyo(dry). And adobo can also be veggies and seafood too.

Uncle Rogers version of adobo is what I am accustomed to, never seen coconut cream used but it looks good.

We call it adobo sa gata (coconut milk), it is creamy because of the coconut milk. It's optional, you can also add fried potatoes or hard boiled egg to your adobo.

I’ve been seeing your sandwich’s on devour tv and damn it makes me wanna come to Brooklyn just to get a sub! Much love from Baltimore Md!

On a note... Filipino soy sauce tends to be really dark and salty... it also tastes different from Lee Lum Kee(regular and premium) and Kikkoman. Other dark soy sauce will do but silver swan or Datu Puti or Marca Pina for best and most authentic taste. And Adobo sa gata(the specific kind showed in the dish) is just adobo with coconut milk which is different from ginataan(cooked in coconut milk). Edit: Adobo sa gata(Adobo with coconut milk) is more prominent in the Bicol region and its neighboring regions.

Sweet video again Brian. Good to see a fellow old hickory fan out there.

Roger had a 'Krispy kreme' moment, hahaha.

Adobong bicolano or adobo sa gata originated in bicol region southern part of luzon Philippines where most foods cooked used coconut milk. There style of adobo is cooked with coconut milk and lots and chilis (siling labuyo). Its my favorite style of adobo but if you’re not a fan of oily foods it is not for you. Although adobo is known for its taste, i suggest westerners try “Bicol Express” if you are into spicy coconuty food its the best also from the same region highly recommended this dish it is also my all time favorite and go to hang over food.

Starting a Kickstarter to buy Uncle Roger a freaking napkin.

In the southern region of the Philippines, we do use coconut water or rice water(2nd wash) for our adobo....

"you guys should be eating more rice" as I'm eating the rice I just took out of my rice cooker lmao

Most regions in the Philippines have their own version of Adobo.

Congratulations on the soon to be new bundle of joy!!!!

Great video! Need that mission sandwich shop hat!

Thanks for the knowledge drop on overcrowding! Knew I was doing something wrong!

No one's gonna talk about Brian casually having a knife in his studio? 😂

For some reason I got extremely curious about adobo when Kenji made a video about chicken adobo. It’s a dish that has changed quite a lot from pre-colonial times and soya sauce was only introduced post-colonialism. This is why there so many variations of adobo. Even the name adobo came from Spaniards, as it was similar to how they preserved their meats in Spain. As long as it is protein cooked in vinegar and spices, it is adobo.

There's actually called as "Adobo sa Gata" and "Gata" means coconut milk so it's one of many ways to cook adobo yet Chef Leah makes it Fancier, it will actually enhance more if she's gonna add some chili in it. Adobo sa Gata is quite good, but it has shortest shelf life because "Gata" has more gluten or i don't know in culinary terms, that's why "Adobo sa Gata" ain't so popular but it's one and delicious way to cook adobo.

both dishes look good😋she is right, some Filipinos add coconut milk in adobo. You can also add potatoes, boiled eggs or even pineapple🥰

Adobo can even be on the top when it comes to most versions of a single dish... "Adobo sa gata" or adobo with coconut milk is just one of them...

Well this is my cue to cook adobo again tonight. You should also check out the video floating around on how pre Spanish Colonial era Adobo was made. The guy's name is Joel I believe. Definitely something worth checking out :)

Yup, the Adobo with coconut milk, we Filipinos call it, "Adobo sa Gata". Another Adobo version is " Adobong Puti" instead of using soy sauce, you have to use Salt.

12:25 I went to a Filipino fusion restaurant called Park's Finest in LA and they served Pork Adobo with coconut milk and it tastes really good.

Every region in the Philippines has their own version of adobo. Where I come from, the Ilonggo version doesn’t make use of soy sauce, just vinegar, heaps of garlic, bay leaves as aromatic, and achuete for color. And since there’s no soy sauce, and the vinegar dries up with the stock, the result is a dry-ish adobo with very little sauce.

As a filipino, we do sometimes put coconut on adobo, its for making it creamy..actually its not a common version in the south but more on the north.. southern adobo also dont use soy nor sugar...just few ingredients you can count on your fingers.. coconut vinegar, garlic, bay leaves, black pepper corns and salt.

Adobo sa gata (Adobo in Coconut milk) is delicious specially when you use fish like salmon, pompano, milkfish

Ugh, so hungry... * New Pro Chef Reacts * Crap... [Next Uncle Roger to react to should be his one on the movie God of Cookery. That should be hilarious.]

Other than coconut cream, there are people who put tomato sauce, lemon grass, ginger, pinapple, onions, chilis or other ingredients that are native to Filipino cuisine. And yes even soda or banana ketchup can be used in adobo.

Neon green wall... She's a legit Flip Book Book! There has to be some purple somewhere in there too!

adobo sa gata or adobo with coconut milk as seen in this video is a bicolano take on adobo(southern luzon region). she may have not known this off the top of her head but she is cooking something legit.

Adobo is not a dish but a cooking method or technique. As long as it has the base ingredients of salt (salt substitute), vinegar, spices and protein or produce, marinated and braised, you can improvise. The most popular is soy sauce-based pork adobo though.

In the bicol south of luzon and visayas and mindanao they put coconut milk in their adobo you can use pork,chicken,shrimp,string beans,kangkong it is called adobo sa gata (coconut milk)