Now my Filipino Adobo recipe is better than it’s ever been
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After everything I learned in the Philippines, it’s now my turn to master the adobo back in the studio. Join me as I put my new skills …
This guy is for real. My family is from Manila and I grew up eating soy sauce adobo, but I've also had these at my friend's parties and this is spot on. You are good Andy!
Love this. ❤Have you tried adobong dilaw? It’s got turmeric and ginger instead of soy. I call it my “healthier superfood” adobo 😂 I’m loving your French Filipino fusion food 😍 I’m Filipina but grew up in Aus and spoke and cooked French before learning filo. I’m super keen to give the rillette a go! Thanks for taking the time to research adobo so thoroughly and sharing your different takes. 🙏
I'm Pinoy and I have yet to cook adobo without toyo. Will try adobo cooked in vinegar and anatto only.
I love how this chef pairs adobo with rice👏
That not adobo! no soy sauce? Lard!!! what?. Main ingredients of adobo is vinegar, soy sauce, black pepper, bay leaf, garlic, and meats, removing 1 of the main ingrediens not adobo.
it was never, it's getting better and better
Thanks for these adobo recipes. I am not a good cook and often wonder whats wrong with my dishes. Hey this is a big help to me… hope I can do good in cooking❤😊
My grandma call this adobong puti😋😋😋😋
This is a Visayan version (particularly Cebu area) adobo. I'm from that place and we do this kind of adobo.
That's the original way we cook adobo, no soy sauce, we use atsuete
I appreciate the effort to learn the authenticity of how to cook Filipino adobo & embracing it how its originally done. This only shows how a real chef respect one’s culture through cooking
Andy you are a genius!
i love how he cooks adobong puti…..❤❤
Cebuano Adobo! Thats our adobo! Awesome Chef Andy!
Perfection!
Doing a great job there Andy! YUM!
Spectacular adobo dish in your own way Andy.
I was shocked when I saw this video, my mom says that I'm absurd to fry that leftover pre-colonial adobo, when it's really more delicious that way. I'm also gonna show this to my mom and see how right I am.
Thank you, Sir Andy!
Hi chef !one lovely request ❤️can u cook south Indian dish 🥺
Adobo sa asin. This is one i never tried to cook. One day, i will.
Great video.
In our lil town here in Philippines it is called "Adobo Natural" or "Adobo sa Asin"
Chef, next make authentic beef rendang
Hi Chef, what's for dinner? A DOOO BOOOOOOOOOO…………………..!!
You continue to amaze me! Kudos to you and your team for doing major research.
Why put lard on and already fat meat. Lol
All delicious……in fact, it's yummylicious!!!!😋❤️ as for me, I really love that 2 versions of adobo…..that's the way I cook….. oh, man……unli rice please!!!!😁
Thanks, Chef Andy!!!! Of course to your team also…..God bless you more and your family circle…..🙏❤️ keep safe always, guyz!!!!
My family recipe calls for the same style but with an addition of a cinnamon bark. Adds some real depth of flavor.
I think you can use the excess adobo oil in cooking fried rice? Just a thought, i don't what I'm thinking right now but that adobo oil is soo 🤌🤌🤌🤌🫶
You can do this with chicken too. As for the achara (pickled papaya) my version has julienned ginger, garlic, onion, raisins, red and green bell pepper, sliced pineapple. I salt the papaya first overnight. Then i rinsed and squeezed the moisture out. I then put it together with other ingredients in preserving jars . Pour the pickling solution to the top of the bottle and cure it in the fridge for 1 week. This will last for a month or so. Make sure you sterilize the jars. Pour the pickling solution while still warmish.
I bet Uncle Roger doesn't know the pre-colonial adobo.😉😁👍