-
Not Synced
- Adobo around the Philippines!
-
Not Synced
- We couldn't do this series
without talking about adobo.
-
Not Synced
If you read Pigafetta's journal...
-
Not Synced
Hey, guys. Who's Pigafetta? Quick.
-
Not Synced
A little check here.
-
Not Synced
- From what I know,
he's a famous songwriter.
-
Not Synced
(laughs)
-
Not Synced
Singer-songwriter.
-
Not Synced
- Pigafetta was basically someone
who documented
-
Not Synced
Magellan's voyage
in the Philippines
-
Not Synced
in the early 1500s,
so it's one of the only
-
Not Synced
written documents that we have
that has a blow-by-blow basis
-
Not Synced
of how Philippines was
pre-colonization
-
Not Synced
when the Spanish arrived.
-
Not Synced
And in there, in food,
there's really not that much,
-
Not Synced
but what we do know
from the food that is there,
-
Not Synced
a lot of the times
when the Spanish would arrive,
-
Not Synced
they'd be presented
with a couple of options.
-
Not Synced
But they also do talk
a lot about pork
-
Not Synced
or animals cooked
in their own juices.
-
Not Synced
So because of our penchant
for sour foods,
-
Not Synced
because of our penchant
for oily foods,
-
Not Synced
and because we know
we're primarily a country
-
Not Synced
that roasts and boils
and steams,
-
Not Synced
then people kind of say
that could be the original adobo.
-
Not Synced
So pork cooked in its juices.
-
Not Synced
So today, that's why
we're doing it,
-
Not Synced
'cause adobo is very central
to the Philippines,
-
Not Synced
there's probably that one,
you know, initial recipe
-
Not Synced
where everything stemmed for
but today,
-
Not Synced
we have thousands of versions.
-
Not Synced
So we're each going
to be making our own versions
-
Not Synced
as traditionally as possible
from the provinces
-
Not Synced
and regions that they are from.
-
Not Synced
I'll go first.
-
Not Synced
I'll start with the most basic
kind of closest
-
Not Synced
to pre-colonial adobo
that we have,
-
Not Synced
and everyone else is going
to follow after.
-
Not Synced
Let's get cooking.
-
Not Synced
It's always very difficult
to call something pre-colonial
-
Not Synced
or to call something
the first or the original.
-
Not Synced
Obviously, food,
just like history,
-
Not Synced
is kind of fluid,
and it's really tough
-
Not Synced
to kind of pinpoint something.
-
Not Synced
The word adobo in itself
and how we call it nowadays
-
Not Synced
is a "Spanish iteration."
-
Not Synced
It probably wasn't called that.
-
Not Synced
Obviously, we had
our own words for it.
-
Not Synced
So I can't even tell you
what this dish was
-
Not Synced
"originally called."
-
Not Synced
So if I can't do that,
I can't tell you
-
Not Synced
how it was originally cooked.
-
Not Synced
What we can do is assume.
-
Not Synced
Just like a lot when it comes
to Filipino culture,
-
Not Synced
we have to put in
a lot of assumptions
-
Not Synced
based on the culture
that we have today
-
Not Synced
to assume what our history was
because of a lack
-
Not Synced
of written materials
and history in general.
-
Not Synced
So through that process,
we can kind of say,
-
Not Synced
in very simple terms,
the original kind of recipe
-
Not Synced
for an adobo would call
for boar or pork nowadays
-
Not Synced
in its own juices.
-
Not Synced
So we have some lard
over here, some salt,
-
Not Synced
because we've been
a salt-producing nature.
-
Not Synced
Water, highly available.
-
Not Synced
Garlic and bay leaves.
-
Not Synced
Questionable, right?
-
Not Synced
So garlic, we're not exactly sure
when it came in.
-
Not Synced
Usually, you'd have
some peppercorns
-
Not Synced
in here as well.
-
Not Synced
But as we know,
pepper is not necessarily native
-
Not Synced
to the Philippines.
-
Not Synced
And then, bay leaves.
-
Not Synced
If you have spent some time
in markets in Dumaguete or Cebu,
-
Not Synced
you will see a bay leaf
that doesn't look like a bay leaf,
-
Not Synced
but it's still called barrel,
-
Not Synced
but it is believed
to be a native bay leaf
-
Not Synced
to the Philippines
and not the bay leaf
-
Not Synced
that the Spanish brought.
-
Not Synced
So that's why I'm going
to integrate it today.
-
Not Synced
But I'm going to try
to keep everything
-
Not Synced
as traditional
and as authentic as possible.
-
Not Synced
Using a palayok here,
I'm going to grab my lard
-
Not Synced
and I'm just gonna spread it
on the bottom here.
-
Not Synced
When you ask people
around the Philippines
-
Not Synced
what they know about adobo,
I'm pretty sure 70-80%
-
Not Synced
of them eat their adobo
with soy sauce,
-
Not Synced
but that is an integration
that came in only
-
Not Synced
when the Chinese started trading
with us, right?
-
Not Synced
So that's why, in general,
I have a very hard time
-
Not Synced
calling anything authentic
or anything original
-
Not Synced
because of how Filipino history
kind of unfolded.
-
Not Synced
That's just how our cuisine is.
-
Not Synced
So it's very important
that we accept
-
Not Synced
everyone's kind of point of view
when it comes to the food
-
Not Synced
and we just respect
each other's way of doing things.
-
Not Synced
So there's a lot of lard there.
-
Not Synced
It's going to render out
even more lard
-
Not Synced
because we're going
to add our pork.
-
Not Synced
Then we're going
to take our pork pieces,
-
Not Synced
layer those in kind
of really tightly.
-
Not Synced
Now up to you
if you want to keep the skin on,
-
Not Synced
keep it off.
-
Not Synced
Really your call.
-
Not Synced
I kind of like that chewy skin,
lots of garlic.
-
Not Synced
That's a personal preference
of mine.
-
Not Synced
Make sure that that's
in between the pork as well.
-
Not Synced
Bay leaves.
-
Not Synced
Generous rock salt.
-
Not Synced
Some water.
-
Not Synced
Not to cover, just halfway
because you will be generating
-
Not Synced
more liquid as the fat kind
of renders out.
-
Not Synced
Something that we've
been producing
-
Not Synced
as long as we've
been producing alcohol,
-
Not Synced
which is a long time
and definitely pre-colonial—
-
Not Synced
our vinegar.
-
Not Synced
This, I believe,
is a nipa palm vinegar.
-
Not Synced
I highly suggest
when you do make adobo
-
Not Synced
at home, try out
different vinegars
-
Not Synced
to figure out what kind
of vinegar you like
-
Not Synced
in your adobo.
-
Not Synced
Low heat for 15 minutes.
-
Not Synced
We're gonna let that vinegar
kind of cook down a little bit
-
Not Synced
without stirring it.
-
Not Synced
We're then gonna let that go
for about 10 to 15 minutes,
-
Not Synced
cover it, let that go
for a further hour, check on it,
-
Not Synced
if we're happy where it is,
you can eat it then,
-
Not Synced
or you can go ahead
and cook it down further.
-
Not Synced
Okay. So now we are
in my test kitchen at home,
-
Not Synced
and while I was kind
of cooking some recipes,
-
Not Synced
I realized, hey,
we haven't shown you
-
Not Synced
what the adobo looks like.
-
Not Synced
So I have it right here.
-
Not Synced
As you can see,
it is insane how much fat
-
Not Synced
was eventually rendered out
of all that pork,
-
Not Synced
and obviously,
cooking things with lard.
-
Not Synced
So previously,
I guess in times
-
Not Synced
before refrigeration,
confiting something
-
Not Synced
or keeping something
in lard or fat was a way
-
Not Synced
of preservation,
especially there is some vinegar
-
Not Synced
in there and some salt.
-
Not Synced
So you could potentially
keep this outside
-
Not Synced
as long as it's kind of like
completely covered with fat.
-
Not Synced
Ours isn't fully kind
of submerged in fat,
-
Not Synced
which means
if you'd want to do that,
-
Not Synced
you probably have
to add way more lard
-
Not Synced
than is warranted
or maybe necessary.
-
Not Synced
Comes with flavor.
-
Not Synced
But like this in the fridge
will keep for a long,
-
Not Synced
long time.
-
Not Synced
So now we're going
to go ahead and fry it up.
-
Not Synced
So we went straight
into putting it in the jar,
-
Not Synced
and we haven't
actually tasted it yet.
-
Not Synced
And the reason behind that is
-
Not Synced
this is the type of food
that really just
-
Not Synced
does so much better
the longer it's kind of kept.
-
Not Synced
And just keeping it
overnight like that
-
Not Synced
before actually eating,
-
Not Synced
it will probably just
really give us such amazing flavor.
-
Not Synced
Everything here is cooked,
obviously, so all we're asking
-
Not Synced
to do here is add
a little bit of color
-
Not Synced
and some crispiness
to the overall dish.
-
Not Synced
The fat, you can put back
into the jar if you want to,
-
Not Synced
or you can serve it on rice,
-
Not Synced
which is the best way
of doing it.
-
Not Synced
It's crunchy
where it needs to be.
-
Not Synced
We can taste that fat.
-
Not Synced
It almost is like collageny
in texture.
-
Not Synced
And those burnt bits
that kind of just stuck
-
Not Synced
to the pan, it's like
automatic adobo flakes.
-
Not Synced
So you made
your pre-colonial adobo
-
Not Synced
and adobo flakes
at the same time.
-
Not Synced
That is so good.
-
Not Synced
And I would not be able
to finish this plate.
-
Not Synced
It's just...
-
Not Synced
It's almost too much
in terms of flavor.
-
Not Synced
That is very heavy
but delicious.
-
Not Synced
Okay, now let's check out
the next adobo recipe.
-
Not Synced
- So next, we are going
to be making adobo
-
Not Synced
in the style of Cebuanos.
-
Not Synced
So I got this recipe
from Romayne.
-
Not Synced
This is how Cebuanos
make adobo, but later on,
-
Not Synced
I'll show you one variation
how Romayne makes it
-
Not Synced
with her family.
-
Not Synced
- So adobong Bisaya
is very different
-
Not Synced
from any other adobos
in the country
-
Not Synced
because it's dry, it's crisp,
and cooked in its own oil.
-
Not Synced
Now, disclaimer,
it varies from household
-
Not Synced
to household
so there's not one
-
Not Synced
particularly correct recipe
for this.
-
Not Synced
You have to have pork belly,
salt, garlic, bay leaf,
-
Not Synced
or bay leaves,
and then a little bit of vinegar.
-
Not Synced
- So traditionally,
this is how Cebuanos make adobo.
-
Not Synced
***But today, yun na nga,
it varies from family to family
-
Not Synced
so we'll add,
according to Romayne's family,
-
Not Synced
onions and a bit
of spring onions.
-
Not Synced
- So in a cold pot,
you put all the ingredients in.
-
Not Synced
- So we will let this marinate
for about a day, or overnight,
-
Not Synced
then we are going to cook it.
-
Not Synced
Okay. So it has been
about 15 minutes
-
Not Synced
and most of our liquid's gone.
-
Not Synced
Now at this point,
it's not that tender yet.
-
Not Synced
So what Cebuanos do
is they put water.
-
Not Synced
- Let the water evaporate.
-
Not Synced
And then after that,
you let the pork render
-
Not Synced
its own fat or oil,
so it's going to be like a confit.
-
Not Synced
So let it cook
until it's golden brown,
-
Not Synced
and once you get a thin
but crisp skin and fat layer,
-
Not Synced
that's already good to go.
-
Not Synced
- Okay. So for today's
taste tester,
-
Not Synced
we'll call on Chef Martin.
-
Not Synced
- Hey!
-
Not Synced
- It's also his birthday.
-
Not Synced
- Editor, just put some applause
in the background.
-
Not Synced
- And also confetti.
-
Not Synced
- I hope you're happy
with my gift.
-
Not Synced
- It's beautiful!
-
Not Synced
- The reason why I called you out
because you're the one
-
Not Synced
who made our previous
Cebu humba.
-
Not Synced
- You're right.
- Remember that?
-
Not Synced
***- So matagal na kulo tapos prito.
-
Not Synced
- Yeah. This is like confit.
-
Not Synced
- Oh.
- Yeah.
-
Not Synced
And then...
-
Not Synced
- We eat it with...?
-
Not Synced
- I prefer to eat it with this.
-
Not Synced
- But traditionally?
-
Not Synced
- It's good on itself.
-
Not Synced
- I love this.
-
Not Synced
- How would you differentiate it
with adobong puti?
-
Not Synced
- Well, with your adobo,
it's very obvious
-
Not Synced
where the saltiness comes from,
-
Not Synced
and you can totally feel
the difference
-
Not Synced
if fish sauce, salt,
or soy sauce was used.
-
Not Synced
And obviously,
since it's, like, dried out,
-
Not Synced
it's kind of more salty.
-
Not Synced
I'm not saying
it's like uncomfortably salty but...
-
Not Synced
- Like, it's has lots of Maillards.
-
Not Synced
- Yeah.
-
Not Synced
- And did you like the touch
of vinegar and onions?
-
Not Synced
'Cause Cebuanos
have this a lot,
-
Not Synced
especially in Punko-punko.
-
Not Synced
So adobo in Cebu, approved?
-
Not Synced
- Yeah.
-
Not Synced
I love it.
-
Not Synced
- I'm going to be making
the Ilonggo take
-
Not Synced
of the classic adobo
which is adobong pula.
-
Not Synced
This recipe is from Marj Uy,
my auntie,
-
Not Synced
who is from San Joaquin, Iloilo.
-
Not Synced
- This recipe, adobo with atsuete
or adobo na pula,
-
Not Synced
is a traditional family recipe.
-
Not Synced
This comes from my grandmother,
who loves to hold
-
Not Synced
a fiesta even
when it's not fiesta time,
-
Not Synced
especially during harvest season.
-
Not Synced
- So for our first stop,
we have to make
-
Not Synced
the atsuete solution.
-
Not Synced
We have here exactly
two cups of water
-
Not Synced
and two tablespoons
of atsuete seeds.
-
Not Synced
- You need to soak
your atsuete first,
-
Not Synced
and the atsuete you should use
should be seeds.
-
Not Synced
This is the best aroma
from the atsuete.
-
Not Synced
- And on the other hand,
while we are doing
-
Not Synced
our atsuete solution,
we are going to be boiling
-
Not Synced
our pork.
-
Not Synced
- You need to boil it
for about 5 minutes
-
Not Synced
to remove the impurities.
-
Not Synced
Fry the pork in the pan
without using any oil.
-
Not Synced
Just heat the pan.
Place the pork in the pan.
-
Not Synced
Cook it until it turns golden brown
to release its own fat.
-
Not Synced
- So from the oil that we got
from the pork,
-
Not Synced
this is what we're going
to use for the whole recipe.
-
Not Synced
- For your ingredients
for sautéing,
-
Not Synced
you'll need garlic, onion, and ginger.
-
Not Synced
These should be finely chopped.
-
Not Synced
Then, return the pork
that you browned earlier
-
Not Synced
back into the pan.
-
Not Synced
After that, add the 2 cups
of water with the atsuete
-
Not Synced
you prepared earlier.
-
Not Synced
Let it simmer and cook.
-
Not Synced
It should take
about 30 minutes, more or less.
-
Not Synced
- It's been 30 minutes.
Let's now check our adobong pula.
-
Not Synced
Ooh!
-
Not Synced
As you could see,
the water has evaporated.
-
Not Synced
It's time to add
our coconut vinegar.
-
Not Synced
- Since this is
a family traditional recipe,
-
Not Synced
the vinegar should preferably
from tuba.
-
Not Synced
Don't stir immediately
when you add the vinegar.
-
Not Synced
Let it sit for about 5 minutes.
-
Not Synced
That's when you stir
and season it with salt and sugar.
-
Not Synced
Then, add your crushed
black pepper.
-
Not Synced
Those are all the main ingredients.
It's very simple.
-
Not Synced
All the ingredients combined give
the adobo its unique taste.
-
Not Synced
Why? Because it doesn't rely
on any added taste enhancers.
-
Not Synced
- It's so fragrant.
I'm so excited to try this,
-
Not Synced
so I'm going to call on
Seth boy to try it with me.
-
Not Synced
- I'm so excited.
I really want to try it.
-
Not Synced
Can I just say that the color
is really appealing?
-
Not Synced
***Like sobrang nakakatakam siya. Like parang, ay, malasa to. Diba?
-
Not Synced
I'm going to go in
for a little bone
-
Not Synced
'cause I kind of like
that juiciness.
-
Not Synced
Okay. Let's try it.
-
Not Synced
- Crispy.
-
Not Synced
- Delicious.
-
Not Synced
***- Di ko masyado malasahan yung ginger. Di matapang yung ginger. Di rin malakas yung sukang tuba.
-
Not Synced
- You really get
that caramelized sugar flavor
-
Not Synced
'cause you kind of let it dry out
a little bit.
-
Not Synced
It's so delicious.
-
Not Synced
***Alam mo yung saying na masarap kainin pag nagkakape? Parang ganun yung vibes niya.
-
Not Synced
- I actually want some rice.
-
Not Synced
Thank you, Aunt Marj,
for the recipe! I love it.
-
Not Synced
- Aunt Marj, this one's crazy.
So good.
-
Not Synced
- Thank you!
-
Not Synced
- So according to our sources,
adobong Bicolano,
-
Not Synced
the biggest thing there
is gata (coconut milk).
-
Not Synced
But it is also seasoned
with fish sauce and not salt,
-
Not Synced
and they also use sukang tuba,
or coconut vinegar,
-
Not Synced
for the acid.
-
Not Synced
- Adobo sa gata is something
that you may consider
-
Not Synced
as distinctly Bicolano
with the addition
-
Not Synced
of coconut milk, or gata,
plus siling haba (long pepper).
-
Not Synced
- So first thing
that we're going to do
-
Not Synced
is heat up some oil here
in our clay pot.
-
Not Synced
So before we use this,
always remember,
-
Not Synced
if you're going to use
food grade clay pot,
-
Not Synced
you have to soak it
in water overnight
-
Not Synced
or at least 30 minutes,
-
Not Synced
just so it doesn't break
when it's in contact with heat.
-
Not Synced
I'm just going to heat up
some oil.
-
Not Synced
Hello? Hello? There.
-
Not Synced
And then, while waiting,
I'll marinate my pork
-
Not Synced
in some fish sauce.
-
Not Synced
We will just brown
our pork belly.
-
Not Synced
Just brown it on all sides
and we can move on
-
Not Synced
with the recipe.
-
Not Synced
- Adobong gata has
the same ingredients
-
Not Synced
as a regular adobo recipe—
-
Not Synced
pork belly, garlic, chili peppers,
peppercorns, bay leaves.
-
Not Synced
- And of course,
how can we braise
-
Not Synced
if there's no water.
-
Not Synced
Some water.
-
Not Synced
Then, some sukang tuba,
-
Not Synced
or coconut vinegar.
-
Not Synced
So we'll simmer this
for around 30 minutes
-
Not Synced
until the pork is rendered
and very tender,
-
Not Synced
and then we'll add
our coconut milk.
-
Not Synced
This is kakang gata (coconut cream)
but this is fresh,
-
Not Synced
this didn't come from a can.
-
Not Synced
***So kakang gata, yun yung unang piga natin sa niyog pag nagrequest tayo.
-
Not Synced
- And towards the end
of cooking it,
-
Not Synced
we add liputo, or kakang gata.
-
Not Synced
Once creamy, the adobong gata
is ready to serve.
-
Not Synced
- So our adobong Bicolano's done
and geez, it oiled out.
-
Not Synced
Even the coconut milk.
-
Not Synced
You could have probably
simmered it less
-
Not Synced
right after adding
the coconut milk.
-
Not Synced
I'll have someone taste it
with me today
-
Not Synced
because I might be biased.
-
Not Synced
So Yna, come here.
-
Not Synced
My friend from Bacolod.
-
Not Synced
- Ooh. This is so soft.
- It's so intense.
-
Not Synced
I love it.
-
Not Synced
- Wow.
-
Not Synced
I can taste the coconut milk.
-
Not Synced
- I think I like the coconut milk.
-
Not Synced
You know, I feel like
this type of adobo
-
Not Synced
would be the most perfect
with rice.
-
Not Synced
Next.
-
Not Synced
- Today, I'm going
to be making Batangas
-
Not Synced
adobo sa dilaw.
-
Not Synced
***So bakit nga ba tinatawag na adobo sa dilaw? Kasi mayroon siyang special na ingredient which is the turmeric root so ito yung nagpapadilaw sa ating adobo. And I had a chance to speak to our resource person, so si Chef Mike Latayan from Batangas. So actually sa kanya yung recipe na to na gagawin ko ngayon.
- Ang pagluluto ng adobong dilaw dito samin sa Batangas ay kaparehas lang din ng pagluluto ng adobo sa ibang lugar, yun nga lamang, di namin ginagamitan ng toyo, suka ito at binabad mga isang oras.
- So sa lahat na pinrepare nating ingredients, we're just going to half that one and then that's what we're going to use for our marinade.
Half of the garlic, onion, peppercorn, some bay leaf, our turmeric, and our vinegar.
- Lalo na pag ginamitan natin to ng sukang gawa sa kaong. Ito yung nagpapasarap lalo ng adobo. Lalo dito samin sa probinsiya, di kami gumagamit ng artificial na suka, kaya siguro yung adobo namin kakaiba ang lasa.
- Our meat has now been marinating for 30 minutes and it's now time to cook our adobo. So sabi ni chef na...
- Mas masarap ang adobo kapag niluto ito sa kahot. Kumbaga lumalabas ang aroma nito. Since wala tayong kahot ngayon, gagamitin naman natin ang palayok. In our pot, we're just going to sautee our garlic, then our onions. It's time to add our pork. So yung taba talaga tinatarget ko siya na dun talaga siya sa ilalim para marerender yung mismong fats sa kawali. Tapos yung marinade natin kanina isasama natin sa pagbuhos. Our pork is now partially cooked. Time to add... Ito yung natirang luyang dilaw kanina, some bay leaves, and the rest of our peppercorns. Lagay naman natin ang ating chicken. And yung natira nating sukang irok kanina.
- Ang pinagkaiba lang naman nito sa proseso ng pagluluto, ito ay di nilalagyan ng tubig. Sa iba kasing adobo, nilalagyan nila ng tubig. Ito, yung sariling katas niya ang ginagamit para siya maluto. Yun yung kinalakihan ko siguro na dito sa amin sa probinsiya na kahit san mo lutuin ito, masarap at masarap parin ang adobo, lalo na dito sa probinsiya, hayahay at payapa ang pamumuhay.
-
Not Synced
- As you can see,
our meat is now stained
-
Not Synced
with the turmeric,
and I'm so excited
-
Not Synced
to give this a try
but I want to share it,
-
Not Synced
so I'm calling Trish,
our resident taste tester
-
Not Synced
to test and taste
my adobong...
-
Not Synced
(laughs)
-
Not Synced
My adobong dilaw.
-
Not Synced
Actually, it's Chef Mike's recipe.
-
Not Synced
- All right.
-
Not Synced
Ooh! That's really soft, Nica.
-
Not Synced
Is it your first time
to try this also?
-
Not Synced
- Actually, yeah.
-
Not Synced
I haven't tried adobong dilaw yet,
that's why I'm vey excited
-
Not Synced
to give it a try.
-
Not Synced
- Oh yeah.
-
Not Synced
The turmeric gives it
a different taste.
-
Not Synced
- I like how you could still taste,
like, the tanginess
-
Not Synced
of the vinegar.
-
Not Synced
- And the vinegar
has a different taste.
-
Not Synced
- But its tanginess
is just subtle,
-
Not Synced
and then there's some sweetness.
-
Not Synced
The turmeric really has
a distinct taste,
-
Not Synced
it gives that earthy,
warm taste, right?
-
Not Synced
And then, it's slightly peppery.
-
Not Synced
It kind of complements
with the garlic and bay leaves.
-
Not Synced
- It's so tender,
that's the only thing I can say.
-
Not Synced
And I feel like it's different
from the usual adobo
-
Not Synced
that we eat.
-
Not Synced
Like, the Filipino-style adobo
that is brown, darker color,
-
Not Synced
and has lots of soy sauce.
-
Not Synced
This one gives it
a different flavor.
-
Not Synced
I like this.
-
Not Synced
- Me too.
-
Not Synced
- Thank you, Chef.
-
Not Synced
- It can be a staple
in my house.
-
Not Synced
- The question is,
is my teeth already yellow?
-
Not Synced
- No.
-
Not Synced
(laughs)
-
Not Synced
You're good.
-
Not Synced
- What's up, guys? I'm here.
-
Not Synced
I'm going to make adobong puti,
-
Not Synced
specifically the Kapampangan version.
-
Not Synced
I mean, there's a lot
of adobong puti
-
Not Synced
around the Philippines,
some in Batangas,
-
Not Synced
some in Ilocos,
some in Bulacan,
-
Not Synced
and my dad is from Pampanga,
so this recipe is sort of
-
Not Synced
kind of inspired by that
and I got some help
-
Not Synced
from Chef Cherry.
-
Not Synced
Let's go and start.
-
Not Synced
I'm going to be using a clay pot
so we're going to get
-
Not Synced
as traditional as it can be.
-
Not Synced
I'm just going to add
some oil around the side
-
Not Synced
so just maybe a little touch
over here.
-
Not Synced
***- So ang aming adobo talaga dito sa Pampanga pag sinabi mong adobo, it means puti siya, ang sangkap niya ay suka, bawang, paminta, yun lang, at yung karne, pwedeng baboy, pwedeng manok.
-
Not Synced
- So I'm going to be doing
one large onion,
-
Not Synced
chucking that in.
-
Not Synced
I got some pepper.
Shake that in.
-
Not Synced
A little salt.
-
Not Synced
Add my garlic.
-
Not Synced
Some vinegar.
-
Not Synced
And you don't stir the vinegar.
-
Not Synced
So you kind of want
to cook off that acidity
-
Not Synced
and, you know, bring out
some of that sweetness
-
Not Synced
that the vinegar has
when it's cooked down.
-
Not Synced
So I'm using bay leaf.
-
Not Synced
Chef Cherry told me
that they use gulgol (oregano)
-
Not Synced
traditionally but, you know,
bay leaves can be used
-
Not Synced
***for a little aroma
and just a little pampagana ng kain.
-
Not Synced
So from there, I'm just going
to put a little lid on this,
-
Not Synced
put it at little low,
-
Not Synced
let that render down and cook,
and we're just going
-
Not Synced
to shake it from time to time.
-
Not Synced
***- Ang adobong puti, unang una, ito ay isang ulam at masarap ito, lalong sumasarap pag iniinit hanggang matutuoy na siya na parang mapiprito na sa sarili niyang mantika. So you enjoy adobong puti the first day na niluto mo siya kasi may sabaw siya, the next day pag nagsolidify na yung collagen, pag ininit mo siya until matuyo siya, mapiprito siya sa sarili niyang mantika, masarap parin siya.
-
Not Synced
***- Alam mo yung term samin dito sa Bisaya? Huboy-huboy.
- What does that mean?
- Para siyang nagjijiggle, yung huboy-huboy.
-
Not Synced
- I think I did
a pretty good job.
-
Not Synced
I mean, considering
that we used a clay pot,
-
Not Synced
you know, like it's not
super controlled most of the time,
-
Not Synced
so sometimes it gets too hot,
sometimes it gets too low,
-
Not Synced
so you really got to watch it.
-
Not Synced
- Wow.
-
Not Synced
It tastes so clean.
-
Not Synced
- Yeah.
-
Not Synced
Even when the fact
that there's a lot of fat
-
Not Synced
***and oil around it, di siya nakakaumay.
- Sobrang clean and then yung vinegar na ginamit mo, may distinct acidity talaga siya na nadadagdag sa adobo.
-
Not Synced
- You think you're using
a lot of vinegar,
-
Not Synced
but then you're cooking off
a lot of the acidity.
-
Not Synced
So like, what's left
is the subtle sweetness
-
Not Synced
that just enhances the taste.
-
Not Synced
- There's a subtle sweetness.
Did you add sugar or not?
-
Not Synced
- No sugar at all.
-
Not Synced
I was supposed to
and then I was like,
-
Not Synced
you know what,
let's try it the way it should be,
-
Not Synced
without sugar.
-
Not Synced
- I'm going to try it with...
-
Not Synced
- Try this one dark piece.
-
Not Synced
Yeah. That one's crazy.
-
Not Synced
Yeah.
-
Not Synced
Now I regret not having this
with rice.
-
Not Synced
- So clean, super simple
but packed with flavor.
-
Not Synced
- Amazing.
-
Not Synced
Dad, this one's for you.
-
Not Synced
Grandparents, everyone
in Pampanga, mwah.
-
Not Synced
Thank you, Chef Cherry.
-
Not Synced
- Today, I'm representing
the province of Bohol,
-
Not Synced
specifically in Loon.
-
Not Synced
We have a family friend
and someone
-
Not Synced
who we have known for years
who gave us this recipe,
-
Not Synced
and I'm so excited
to show you guys
-
Not Synced
how their adobo is made
over there.
-
Not Synced
***- Maalala ko yan yung ulam na adobo na yan, lalo na kung fiesta, medyo maramihan ang luto nun. Talagang pinapatuyo ng husto yun, ang sarap talaga ng adobo na yun.
-
Not Synced
- And of course, the star
of our adobo, the tuba,
-
Not Synced
also known as coconut wine.
-
Not Synced
***- Sa amin kasi sa probinsiya, malayo kami sa bayan, malayo kami bibili ng mga rekados, tuba kasi ang pangunahin talaga naming preservative na niluluto.
-
Not Synced
- We'll start the recipe
by boiling our pork,
-
Not Synced
and we're going to put
a little bit of salt on this as well.
-
Not Synced
***- Papakuluan ng lola ko yan sa tubig. 15-20 minutes, tatanggalin niyo muna yung karne tapos maggisa muna siya ng sangkap, sibuyas, bawang, tapos ilagay yung karne. Pag medyo pumupula na yung karne, ilagay yung tuba.
- All right. Medyo nagbrown na ang ating pork. It's time to put in the star of the show, here is our coconut wine. Sinabi sakin, I have to specifically find the red coconut wine. Ay kala ko may... I'm going to put one cup in.
- Yung pait ng tuba habang kumukulo nawawala yung lasang pait, magiging matamis siya habang kumukulo ng kumukulo tapos dun mo na siya lalagyan ng panimpla, ibabalance mo na yung lasa. Toyo, paminta, at dahon ng laurel. Meron siyang asukal na pula.
- Let us 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!
- Yung sauce talaga niya pag maganda yung pagkaluto niya, medyo malapot siya at manamis namis. Yun talaga yung finished product, magiging medyo malapot siya.
-
Not Synced
- This looks and smells amazing,
and I can't wait to try it.
-
Not Synced
But of course,
I can't just eat it alone.
-
Not Synced
I'll call my friend Samuel.
-
Not Synced
(chuckles)
-
Not Synced
- Why are you laughing?
-
Not Synced
***- Nakikita kita, natatawa ako.
- Okay. Parang you're one episode late. Ano to, adobo or humba?
- Adobo yan. Adobo sa tuba. So they told me that they use tuba in Bohol for adobo kasi that's what's common in the area.
-
Not Synced
- Is that the reason
why it's sticky?
-
Not Synced
- Well, there's also sugar in it.
-
Not Synced
- Cue in music.
-
Not Synced
- You know what?
-
Not Synced
- It's really humba.
-
Not Synced
(laughs)
-
Not Synced
- It tastes similar
to Chinese adobo.
-
Not Synced
It's sweet but there's
a taste of soy,
-
Not Synced
the only missing thing is egg
and I can tell someone
-
Not Synced
this is Chinese adobo.
-
Not Synced
- I'm not going to lie,
this is also how I make adobo.
-
Not Synced
Ganito na ganito, nagiisplit, very, very sticky, and very very tender.
-
Not Synced
- This is how I love
my adobo also,
-
Not Synced
as in you'll be wanting
some rice.
-
Not Synced
- As you can see,
it's the same with
-
Not Synced
the humba saying last time—
-
Not Synced
many ways to cook adobo
and we did 7 times.
-
Not Synced
But my personal favorite
was the one from Cebu.
-
Not Synced
I like how it's crisp top.
It's so delicious.
-
Not Synced
- It is.
-
Not Synced
- And it's many.
-
Not Synced
I'm breathless.
-
Not Synced
I need to exercise it off
for three months.
-
Not Synced
(laughs)
-
Not Synced
- My personal favorite
would be the Bohol
-
Not Synced
'cause it's just how I make
my adobo,
-
Not Synced
and the dilaw, of course.
-
Not Synced
- Actually, same.
-
Not Synced
- Yeah?
-
Not Synced
- I have a newfound love
for adobong dilaw.
-
Not Synced
It's because my favorite
is the adobong puti
-
Not Synced
versus what we used to
which has soy sauce
-
Not Synced
so I like both.
-
Not Synced
- I like this one,
the one with atsuete,
-
Not Synced
I feel like it's very different.
-
Not Synced
I've never seen one like it
and it also tastes like
-
Not Synced
the not so usual adobo.
-
Not Synced
- Okay.
-
Not Synced
- For me, it's also
the adobong puti
-
Not Synced
because I like sour.
-
Not Synced
- So honorable mention
to our pre-colonial.
-
Not Synced
It's so simple
and it's really cool
-
Not Synced
to learn facts
about Mr. Pigafetta.
-
Not Synced
Yeah. Thank you guys
for watching.
-
Not Synced
I really do hope
you enjoyed the video,
-
Not Synced
and let us know what more...
-
Not Synced
- Six ways you want.
-
Not Synced
- What do you want,
six ways hot dog?
-
Not Synced
- Corned beef.
-
Not Synced
- Six ways corned beef?
- Sardines?
-
Not Synced
- There's so many.