-
- Adobo around the Philippines!
-
- We couldn't do this series
without talking about adobo.
-
If you read Pigafetta's journal...
-
Hey, guys. Who's Pigafetta? Quick.
-
A little check here.
-
- From what I know,
he's a famous songwriter.
-
(laughs)
-
Singer-songwriter.
-
- Pigafetta was basically someone
who documented
-
Magellan's voyage
in the Philippines
-
in the early 1500s,
so it's one of the only
-
written documents that we have
that has a blow-by-blow basis
-
of how Philippines was
pre-colonization
-
when the Spanish arrived.
-
And in there, in food,
there's really not that much,
-
but what we do know
from the food that is there,
-
a lot of the times
when the Spanish would arrive,
-
they'd be presented
with a couple of options.
-
But they also do talk
a lot about pork
-
or animals cooked
in their own juices.
-
So because of our penchant
for sour foods,
-
because of our penchant
for oily foods,
-
and because we know
we're primarily a country
-
that roasts and boils
and steams,
-
then people kind of say
that could be the original adobo.
-
So pork cooked in its juices.
-
So today, that's why
we're doing it,
-
'cause adobo is very central
to the Philippines,
-
there's probably that one,
you know, initial recipe
-
where everything stemmed for
but today,
-
we have thousands of versions.
-
So we're each going
to be making our own versions
-
as traditionally as possible
from the provinces
-
and regions that they are from.
-
I'll go first.
-
I'll start with the most basic
kind of closest
-
to pre-colonial adobo
that we have,
-
and everyone else is going
to follow after.
-
Let's get cooking.
-
It's always very difficult
to call something pre-colonial
-
or to call something
the first or the original.
-
Obviously, food,
just like history,
-
is kind of fluid,
and it's really tough
-
to kind of pinpoint something.
-
The word adobo in itself
and how we call it nowadays
-
is a "Spanish iteration."
-
It probably wasn't called that.
-
Obviously, we had
our own words for it.
-
So I can't even tell you
what this dish was
-
"originally called."
-
So if I can't do that,
I can't tell you
-
how it was originally cooked.
-
What we can do is assume.
-
Just like a lot when it comes
to Filipino culture,
-
we have to put in
a lot of assumptions
-
based on the culture
that we have today
-
to assume what our history was
because of a lack
-
of written materials
and history in general.
-
So through that process,
we can kind of say,
-
in very simple terms,
the original kind of recipe
-
for an adobo would call
for boar or pork nowadays
-
in its own juices.
-
So we have some lard
over here, some salt,
-
because we've been
a salt-producing nature.
-
Water, highly available.
-
Garlic and bay leaves.
-
Questionable, right?
-
So garlic, we're not exactly sure
when it came in.
-
Usually, you'd have
some peppercorns
-
in here as well.
-
But as we know,
pepper is not necessarily native
-
to the Philippines.
-
And then, bay leaves.
-
If you have spent some time
in markets in Dumaguete or Cebu,
-
you will see a bay leaf
that doesn't look like a bay leaf,
-
but it's still called barrel,
-
but it is believed
to be a native bay leaf
-
to the Philippines
and not the bay leaf
-
that the Spanish brought.
-
So that's why I'm going
to integrate it today.
-
But I'm going to try
to keep everything
-
as traditional
and as authentic as possible.
-
Using a palayok here,
I'm going to grab my lard
-
and I'm just gonna spread it
on the bottom here.
-
When you ask people
around the Philippines
-
what they know about adobo,
I'm pretty sure 70-80%
-
of them eat their adobo
with soy sauce,
-
but that is an integration
that came in only
-
when the Chinese started trading
with us, right?
-
So that's why, in general,
I have a very hard time
-
calling anything authentic
or anything original
-
because of how Filipino history
kind of unfolded.
-
That's just how our cuisine is.
-
So it's very important
that we accept
-
everyone's kind of point of view
when it comes to the food
-
and we just respect
each other's way of doing things.
-
So there's a lot of lard there.
-
It's going to render out
even more lard
-
because we're going
to add our pork.
-
Then we're going
to take our pork pieces,
-
layer those in kind
of really tightly.
-
Now up to you
if you want to keep the skin on,
-
keep it off.
-
Really your call.
-
I kind of like that chewy skin,
lots of garlic.
-
That's a personal preference
of mine.
-
Make sure that that's
in between the pork as well.
-
Bay leaves.
-
Generous rock salt.
-
Some water.
-
Not to cover, just halfway
because you will be generating
-
more liquid as the fat kind
of renders out.
-
Something that we've
been producing
-
as long as we've
been producing alcohol,
-
which is a long time
and definitely pre-colonial—
-
our vinegar.
-
This, I believe,
is a nipa palm vinegar.
-
I highly suggest
when you do make adobo
-
at home, try out
different vinegars
-
to figure out what kind
of vinegar you like
-
in your adobo.
-
Low heat for 15 minutes.
-
We're gonna let that vinegar
kind of cook down a little bit
-
without stirring it.
-
We're then going to let that go
for about 10 to 15 minutes,
-
cover it, let that go
for a further hour, check on it,
-
if we're happy where it is,
you can eat it then,
-
or you can go ahead
and cook it down further.
-
Okay. So now we are
in my test kitchen at home,
-
and while I was kind
of cooking some recipes,
-
I realized, hey,
we haven't shown you
-
what the adobo looks like.
-
So I have it right here.
-
As you can see,
it is insane how much fat
-
was eventually rendered out
of all that pork,
-
and obviously,
cooking things with lard.
-
So previously,
I guess in times
-
before refrigeration,
confiting something
-
or keeping something
in lard or fat was a way
-
of preservation,
especially there is some vinegar
-
in there and some salt.
-
So you could potentially
keep this outside
-
as long as it's kind of like
completely covered with fat.
-
Ours isn't fully kind
of submerged in fat,
-
which means
if you'd want to do that,
-
you probably have
to add way more lard
-
than is warranted
or maybe necessary.
-
Comes with flavor.
-
But like this in the fridge
will keep for a long,
-
long time.
-
So now we're going
to go ahead and fry it up.
-
So we went straight
into putting it in the jar,
-
and we haven't
actually tasted it yet.
-
And the reason behind that is
-
this is the type of food
that really just
-
does so much better
the longer it's kind of kept.
-
And just keeping it
overnight like that
-
before actually eating it,
-
will probably just
really give us such amazing flavor.
-
Everything here is cooked,
obviously, so all we're asking
-
to do here is add
a little bit of color
-
and some crispiness
to the overall dish.
-
The fat, you can put back
into the jar if you want to,
-
or you can serve it on rice,
-
which is the best way
of doing it.
-
It's crunchy
where it needs to be.
-
We can taste that fat.
-
It almost is like collageny
in texture.
-
And those burnt bits
that kind of just stuck
-
to the pan, it's like
automatic adobo flakes.
-
So you made
your pre-colonial adobo
-
and adobo flakes
at the same time.
-
That is so good.
-
And I would not be able
to finish this plate.
-
It's just...
-
It's almost too much
in terms of flavor.
-
That is very heavy
but delicious.
-
Okay, now let's check out
the next adobo recipe.
-
- So next, we are going
to be making adobo
-
in the style of Cebuanos.
-
So I got this recipe
from Romayne.
-
This is how Cebuanos
make adobo, but later on,
-
I'll show you one variation
how Romayne makes it
-
with her family.
-
- So adobong Bisaya
is different from any other adobos
-
in the country
-
because it's dry, it's crisp,
and cooked in its own oil.
-
Now, disclaimer,
it varies from household
-
to household
so there's not one
-
particularly correct recipe
for this.
-
You have to have pork belly,
salt, garlic, bay leaf,
-
or bay leaves,
and then a little bit of vinegar.
-
- So traditionally,
this is how Cebuanos make adobo.
-
But today, as we said,
it varies from families to families
-
so we'll add,
according to Romayne's family,
-
onions and a bit
of spring onions.
-
- So in a cold pot,
you put all the ingredients in.
-
- So we will let this marinate
for about a day, or overnight,
-
then we are going to cook it.
-
Okay. So it has been
about 15 minutes
-
and most of our liquid's gone.
-
Now at this point,
it's not that tender yet.
-
So what Cebuanos do
is they put water.
-
- Let the water evaporate.
-
And then after that,
you let the pork render
-
its own fat or oil,
so it's going to be like a confit.
-
So let it cook
until it's golden brown,
-
and once you get a thin
but crisp skin and fat layer,
-
that's already good to go.
-
- Okay. So for today's
taste tester,
-
we'll call on Chef Martin.
-
- Hey!
-
- It's also his birthday.
-
- Editor, just put some applause
in the background.
-
- And also confetti.
-
- I hope you're happy
with my gift.
-
- It's beautiful!
-
- The reason why I called you out
because you're the one
-
who made our previous
Cebu humba.
-
- You're right.
- Remember that?
-
- So, a long simmer, then frying.
-
- Yeah. This is like confit.
-
- Oh.
- Yeah.
-
And then...
-
- We eat it with...?
-
- I prefer to eat it with this.
-
- But traditionally?
-
- It's good on itself.
-
- I love this.
-
- How would you differentiate it
with adobong puti?
-
- Well, with your adobo,
it's very obvious
-
where the saltiness comes from,
-
and you can totally feel
the difference
-
if fish sauce, salt,
or soy sauce was used.
-
And obviously,
since it's, like, dried out,
-
it's kind of more salty.
-
I'm not saying
it's like uncomfortably salty but...
-
- Like, it's has lots of Maillards.
-
- Yeah.
-
- And did you like the touch
of vinegar and onions?
-
'Cause Cebuanos
have this a lot,
-
especially in Pungko-pungko.
-
So adobo in Cebu, approved?
-
- Yeah.
-
I love it.
-
- I'm going to be making
the Ilonggo take
-
of the classic adobo
which is adobong pula.
-
This recipe is from Marj Uy,
my auntie,
-
who is from San Joaquin, Iloilo.
-
- This recipe, adobo with atsuete
or adobo na pula,
-
is a traditional family recipe.
-
This comes from my grandmother,
who loves to hold
-
a fiesta even
when it's not fiesta time,
-
especially during harvest season.
-
- So for our first step,
we have to make
-
the atsuete solution.
-
We have here exactly
two cups of water
-
and two tablespoons
of atsuete seeds.
-
- You need to soak
your atsuete first,
-
and the atsuete you should use
should be seeds.
-
This is to get best aroma
from the atsuete.
-
- And on the other hand,
while we are doing
-
our atsuete solution,
we are going to be boiling
-
our pork.
-
- You need to boil it
for about 5 minutes
-
to remove the impurities.
-
Fry the pork in the pan
without using any oil.
-
Just heat the pan.
Place the pork in the pan.
-
Cook it until it turns golden brown
to release its own fat.
-
- So from the oil that we got
from the pork,
-
this is what we're going
to use for the whole recipe.
-
- For your ingredients
for sautéing,
-
you'll need garlic, onion, and ginger.
-
These should be finely chopped.
-
Then, return the pork
that you browned earlier
-
back into the pan.
-
After that, add the 2 cups
of water with the atsuete
-
you prepared earlier.
-
Let it simmer and cook.
-
It should take
about 30 minutes, more or less.
-
- It's been 30 minutes.
Let's now check our adobong pula.
-
Ooh!
-
As you could see,
the water has evaporated.
-
It's time to add
our coconut vinegar.
-
- Since this is
a family traditional recipe,
-
the vinegar should preferably
from tuba.
-
Don't stir immediately
when you add the vinegar.
-
Let it sit for about 5 minutes.
-
That's when you stir
and season it with salt and sugar.
-
Then, add your crushed
black pepper.
-
Those are all the main ingredients.
It's very simple.
-
All the ingredients combined give
the adobo its unique taste.
-
Why? Because it doesn't rely
on any added taste enhancers.
-
- It's so fragrant.
I'm so excited to try this,
-
so I'm going to call on
Seth boy to try it with me.
-
- I'm so excited.
I really want to try it.
-
Can I just say that the color
is really appealing?
-
It looks so delicious.
-
Like, "Oh, this must be
flavorful," right?
-
I'm going to go in
for a little bone
-
'cause I kind of like
that juiciness.
-
Okay. Let's try it.
-
- Crispy.
-
- Delicious.
-
- I can't really taste the ginger.
-
The ginger isn't overpowering.
Same with the coconut vinegar.
-
- You really get
that caramelized sugar flavor
-
'cause you kind of let it dry out
a little bit.
-
It's so delicious.
-
You know that saying,
-
"It’s great to eat
while having coffee"?
-
It gives off that kind of vibe.
-
- I actually want some rice.
-
Thank you, Aunt Marj,
for the recipe! I love it.
-
- Aunt Marj, this one's crazy.
So good.
-
- Thank you!
-
- So according to our sources,
adobong Bicolano,
-
the biggest thing there
is gata (coconut milk).
-
So it has that.
-
But it is also seasoned
with fish sauce and not salt,
-
and they also use sukang tuba,
or coconut vinegar,
-
for the acid.
-
- Adobo sa gata is something
that you may consider
-
as distinctly Bicolano
with the addition
-
of coconut milk, or gata,
plus siling haba (long pepper).
-
- So first thing
that we're going to do
-
is heat up some oil here
in our clay pot.
-
So before we use this,
always remember,
-
if you're going to use
food grade clay pot,
-
you have to soak it
in water overnight
-
or at least 30 minutes,
-
just so it doesn't break
when it's in contact with heat.
-
I'm just going to heat up
some oil.
-
Hello? Hello? There.
-
And then, while waiting,
I'll marinate my pork
-
in some fish sauce.
-
We will just brown
our pork belly.
-
Just brown it on all sides
and we can move on
-
with the recipe.
-
- Adobong gata has
the same ingredients
-
as a regular adobo recipe—
-
pork belly, garlic, chili peppers,
peppercorns, bay leaves.
-
- And of course,
how can we braise
-
if there's no water.
-
Some water.
-
Then, some sukang tuba,
-
or coconut vinegar.
-
So we'll simmer this
for around 30 minutes
-
until the pork is rendered
and very tender,
-
and then we'll add
our coconut milk.
-
This is kakang gata (coconut cream)
but this is fresh,
-
this didn't come from a can.
-
So kakang gata is the first press
of coconut milk
-
when we request it.
-
- And towards the end
of cooking it,
-
we add liputok, or kakang gata.
-
Once creamy, the adobong gata
is ready to serve.
-
- So our adobong Bicolano's done,
and geez, it oiled out.
-
Even the coconut milk.
-
You could have probably
simmered it less
-
right after adding
the coconut milk.
-
I'll have someone taste it
with me today
-
because I might be biased.
-
So Yna, come here.
-
My friend from Bacolod.
-
- Ooh. This is so soft.
- It's so intense.
-
I love it.
-
- Wow.
-
I can taste the coconut milk.
-
- I think I like the coconut milk.
-
You know, I feel like
this type of adobo
-
would be the most perfect
with rice.
-
Next.
-
- Today, I'm going
to be making Batangas
-
adobo sa dilaw.
-
So why is it called
"adobo sa dilaw"?
-
It’s because it has
a special ingredient—
-
turmeric root—
which gives the adobo
-
its yellow color.
-
And I had the chance to speak
with our resource person,
-
Chef Mike Latayan from Batangas.
-
Actually, this recipe
that I’m making today is his.
-
- Cooking adobong dilaw here
in Batangas is the same
-
as cooking adobo in other places.
-
The only difference is that
we don’t use soy sauce.
-
It’s just vinegar,
and we marinate it
-
for about an hour.
-
- From all the ingredients we prepared,
we’re just going
-
to use half for the marinade.
-
Half of the garlic,
-
onion,
-
peppercorn,
-
some bay leaves,
-
our turmeric,
-
and our vinegar.
-
- Especially if we use vinegar made
from kaong palm.
-
That makes the adobo even tastier.
-
Here in our province,
we don’t use artificial vinegar,
-
which is probably why our adobo
has a distinct flavor.
-
- Our meat has now been marinating
for 30 minutes,
-
and it’s time to cook our adobo.
-
So, according to the chef...
-
- Adobo tastes better
when cooked with firewood.
-
That’s when its aroma
really comes out.
-
- Since we don’t have firewood
right now,
-
we’ll use a clay pot instead.
-
In our pot, we’re going
to sauté the garlic,
-
then the onions.
-
It’s time to add our pork.
-
I’m making sure the fatty part
is at the bottom
-
so the fat can render in the pan.
-
Then, we’ll pour in the marinade
we prepared earlier.
-
Our pork is now partially cooked.
Time to add...
-
the remaining turmeric,
some bay leaves,
-
and the rest of the peppercorns.
-
Now, let’s add our chicken
-
and the rest
of the "sukang irok" (palm vinegar)
-
from earlier.
-
- The only difference
in this cooking process is that
-
no water is added.
-
In other versions of adobo,
people add water.
-
But here, it cooks
in its own juices.
-
That’s what I grew up
with here in our province—
-
no matter how you cook it,
adobo is always delicious.
-
And here in the province,
life is simple and peaceful.
-
- As you can see,
our meat is now stained
-
with the turmeric,
and I'm so excited
-
to give this a try
but I want to share it,
-
so I'm calling Trish,
our resident taste tester
-
to test and taste
my adobong...
-
(laughs)
-
My adobong dilaw.
-
Actually, it's Chef Mike's recipe.
-
- All right.
-
Ooh! That's really soft, Nica.
-
Is it your first time
to try this also?
-
- Actually, yeah.
-
I haven't tried adobong dilaw yet,
that's why I'm vey excited
-
to give it a try.
-
- Oh yeah.
-
The turmeric gives it
a different taste.
-
- I like how you could still taste,
like, the tanginess
-
of the vinegar.
-
- And the vinegar
has a different taste.
-
- But its tanginess
is just subtle,
-
and then there's some sweetness.
-
The turmeric really has
a distinct taste,
-
it gives that earthy,
warm taste, right?
-
And then, it's slightly peppery.
-
It kind of complements
with the garlic and bay leaves.
-
- It's so tender,
that's the only thing I can say.
-
And I feel like it's different
from the usual adobo
-
that we eat.
-
Like, the Filipino-style adobo
that is brown, darker color,
-
and has lots of soy sauce.
-
This one gives it
a different flavor.
-
I like this.
-
- Me too.
-
- Thank you, Chef.
-
- It can be a staple
in my house.
-
- The question is,
is my teeth already yellow?
-
- No.
-
(laughs)
-
You're good.
-
- What's up, guys? I'm here.
-
I'm going to make adobong puti,
-
specifically the Kapampangan version.
-
I mean, there's a lot
of adobong puti
-
around the Philippines,
some in Batangas,
-
some in Ilocos,
some in Bulacan,
-
and my dad is from Pampanga,
so this recipe is sort of
-
kind of inspired by that
and I got some help
-
from Chef Cherry.
-
Let's go and start.
-
I'm going to be using a clay pot
so we're going to get
-
as traditional as it can be.
-
I'm just going to add
some oil around the side
-
so just maybe a little touch
over here.
-
In Pampanga, when you say "adobo,"
it means white.
-
The ingredients are just vinegar,
garlic, pepper, and meat—
-
it can be pork or chicken.
-
- So I'm going to be doing
one large onion,
-
chucking that in.
-
I got some pepper.
Shake that in.
-
A little salt.
-
Add my garlic.
-
Some vinegar.
-
And you don't stir the vinegar.
-
So you kind of want
to cook off that acidity
-
and, you know, bring out
some of that natural sweetness
-
that the vinegar has
when it's cooked down.
-
So I'm using bay leaf.
-
Chef Cherry told me
that they use gulgol (oregano)
-
traditionally but, you know,
bay leaves can be used
-
for a little aroma,
and to make eating more appetizing.
-
So from there, I'm just going
to put a little lid on this,
-
put it at little low,
-
let that render down and cook,
and we're just going
-
to shake it from time to time.
-
- Adobong puti is a dish
that becomes even tastier
-
the longer it's cooked,
especially when it dries up
-
and fries in its own fat.
-
You enjoy adobong puti the first day
because it has sauce.
-
The next day,
when the collagen solidifies,
-
and you heat it until it dries up
and fries in its own fat,
-
it’s still delicious.
-
- You know what we call
that here in Bisaya? "Huboy-huboy."
-
- What does that mean?
-
- It means it jiggles,
like "huboy-huboy."
-
- I think I did
a pretty good job.
-
I mean, considering
that we used a clay pot,
-
you know, like it's not
super controlled most of the time,
-
so sometimes it gets too hot,
sometimes it gets too low,
-
so you really got to watch it.
-
- Wow.
-
It tastes so clean.
-
- Yeah.
-
Even when the fact
that there's a lot of fat
-
and the oil around it makes it
not overwhelming.
-
-It’s very clean,
and the vinegar used
-
has a distinct acidity
that enhances the adobo.
-
- You think you're using
a lot of vinegar,
-
but then you're cooking off
a lot of the acidity.
-
So like, what's left
is the subtle sweetness
-
that just enhances the taste.
-
- There's a subtle sweetness.
Did you add sugar or not?
-
- No sugar at all.
-
I was supposed to
and then I was like,
-
you know what,
let's try it the way it should be,
-
without sugar.
-
- I'm going to try it with...
-
- Try this one dark piece.
-
Yeah. That one's crazy.
-
Yeah.
-
Now I regret not having this
with rice.
-
- So clean, super simple
but packed with flavor.
-
- Amazing.
-
Dad, this one's for you.
-
Grandparents, everyone
in Pampanga, mwah.
-
Thank you, Chef Cherry.
-
- Today, I'm representing
the province of Bohol,
-
specifically in Loon.
-
We have a family friend
and someone
-
who we have known for years
who gave us this recipe,
-
and I'm so excited
to show you guys
-
how their adobo is made
over there.
-
- That kind of adobo reminds me
of fiestas when it’s cooked
-
in large batches.
-
It’s really dried out completely,
-
and that makes it taste amazing.
-
- And of course, the star
of our adobo, the tuba,
-
also known as coconut wine.
-
- In our province,
we're far from town,
-
and it's difficult
to buy ingredients.
-
That’s why tuba is our
primary preservative for cooking.
-
- We'll start our recipe
by boiling the pork,
-
and we’re going to add
a little bit of salt on this as well.
-
- My grandma would boil it
in water for 15-20 minutes,
-
then take the meat out
and sauté the ingredients—
-
onions, garlic—before adding
the meat back in.
-
Once the meat starts
turning reddish,
-
she adds tuba (coconut wine).
-
- All right, our pork has browned.
-
It’s time to add the star of the show—
our coconut wine.
-
I was told I had to find
red coconut wine specifically.
-
Oh, I thought there was...
-
I'm going to pour in one cup.
-
- As the coconut wine boils,
its bitterness disappears,
-
and it becomes sweeter.
-
That’s when you balance
the flavor with seasonings—
-
soy sauce, pepper, and bay leaves.
It also has red sugar.
-
- Let’s reveal our adobo sa tuba!
Whoo!
-
The sauce has thickened,
and the pork is much more tender
-
than it was a while ago.
-
It's time to plate!
-
- When the sauce is cooked well,
it becomes slightly thick
-
and slightly sweet.
-
That’s the finished product—
it should be a little thick.
-
- This looks and smells amazing,
and I can't wait to try it.
-
But of course,
I can't just eat it alone.
-
I'll call my friend Samuel.
-
(chuckles)
-
- Why are you laughing?
-
- When I saw you,
I can't help but laugh.
-
- Okay. It’s like
you’re one episode late.
-
Is this adobo or humba?
-
- That’s adobo. Adobo sa tuba.
-
They told me that in Bohol,
they use tuba for adobo
-
because it’s what’s
commonly available in the area.
-
- Is that the reason
why it's sticky?
-
- Well, there's also sugar in it.
-
- Cue in music.
-
- You know what?
-
- It's really humba.
-
(laughs)
-
- It tastes similar
to Chinese adobo.
-
It's sweet but there's
a taste of soy,
-
the only missing thing is egg
and I can tell someone
-
this is Chinese adobo.
-
- I'm not going to lie,
this is also how I make adobo.
-
Exactly like this—
it splits apart, very, very sticky,
-
and very, very tender.
-
- This is how I love
my adobo also,
-
as in you'll be wanting
some rice.
-
- As you can see,
it's the same with
-
the humba saying last time—
-
many ways to cook adobo
and we did 7 times.
-
But my personal favorite
was the one from Cebu.
-
I like how it's crisp top.
It's so delicious.
-
- It is.
-
- And it's many.
-
I'm breathless.
-
I need to exercise it off
for three months.
-
(laughs)
-
- My personal favorite
would be the Bohol
-
'cause it's just how I make
my adobo,
-
and the dilaw, of course.
-
- Actually, same.
-
- Yeah?
-
- I have a newfound love
for adobong dilaw.
-
It's because my favorite
is the adobong puti
-
versus what we used to
which has soy sauce
-
so I like both.
-
- I like this one,
the one with atsuete,
-
I feel like it's very different.
-
I've never seen one like it
and it also tastes like
-
the not so usual adobo.
-
- Okay.
-
- For me, it's also
the adobong puti
-
because I like sour.
-
- So honorable mention
to our pre-colonial.
-
It's so simple
and it's really cool
-
to learn facts
about Mr. Pigafetta.
-
Yeah. Thank you guys
for watching.
-
I really do hope
you enjoyed the video,
-
and let us know what more...
-
- Six ways you want.
-
- What do you want,
six ways hot dog?
-
- Corned beef.
-
- Six ways corned beef?
- Sardines?
-
- There's so many.