Food Network MESS UP Asian Food - Pro Chef Reacts 

Filipino here. As many have noted, there are a LOT of variations to adobo, but that doesn't mean you can just use any ingredient. For example, I've had adobo that had a bit of a spicy kick to it. I don't think Filipinos would complain if he added a couple of chopped red chilis, but habanero is too much. Using onions is not uncommon, but those who add onions to their adobo don't add much of it. If suit guy had reversed the proportions of his garlic and onions (i.e. way more garlic, way less onions), that would've been much better.

I been to Philippines and was there 7 months while in the navy. I have never ever seen adobo with parsley or lemon lol. Not even onions.

I always thought it would be funny for an Asian chef to do a parody video making something like “Texas BBQ pulled pork” doing everything these chefs do to Asian cuisine: cooking it the incorrect way, leaving out key ingredients, including random ingredients you ONLY find in Asia, talking about how amazing the food is going to be while fucking it up, including random garnishes that make it worse, etc. 😂

As a Filipino seeing this frustrated me but Uncle Roger made it easier to watch through.

My parents have been using low-sodium soy sauce for years because my dad suffers from congestive heart failure, which is made worse by excess sodium. That's the only situation in which I think low-sodium soy sauce makes sense.

Filipinos use spice, but you're right, there's a lot of sweet, but Filipino cooking uses lots of acid... vinegar, calamansi, tamarind. Filipinos LOVE vinegar, and they infuse chili peppers into vinegar and eat it with pork or fish. I don't know if this is in a classic recipe, but my mom puts whole peppercorns in her adobo.

Chef Brian: You hear that sizzling on the background? Me: You hear sizzling, I hear my ancestors crying.

"Use the right amount not the white amount." I'm dead 😂

Chef Tzao, I love how you get to the point "Sorry Jeff that's just verbal diarrhea, there's no such thing as flavor protector". Great job Chef😂

That guy saying it's traditional Filipino adobo, I felt a jab straight on to my face and my ancestors crying in pain.

As siblings who love to eat haha, my sister and I grew up watching a lot of food shows on tv. Those shows expanded our knowledge and helped us become more excited about food and other cuisines so much so that my sister went to culinary school and actually became a chef. But watching these shows and celebrity chefs now, when you really pay attention to their content, sometimes they make really disappointing dishes haha. I mean sure you're never going to be an expert at traditionally cooking all of the world's cuisine but it wouldn't hurt to do at least a little bit of research about whatever you're cooking to respect the food and it's origin, I guess haha.

8:20 Filipino here and yes we do use soda like Coke or Sprite in some of our cuisines sometimes; most notably Adobo, Caldereta and Humba. It adds a bit of extra flavor to the dish and it already has built in sugar so it's a solid option.

filipino here. if you want a wet adobo you can double or triple the amount of marinade, makes an amazing fried rice after you finish the meat. also it needs to be salty to balance the vinegar (which should be cane vinegar too)

This is literally the definition of a 'celebrity chef'

Adobo has a lot of variations depending on Region alone. Even more if you consider how families cook their version of adobo, the possibilities are endless. My Dad's variation is completely getting rid of the soy sauce and replacing it with salted black beans in a can instead. He'd also use a lot more vinegar than the "standard" pork adobo and cooking it for more or less an hour. No sauce or very little. It's called the "Adobong Pina-uga" or "Dry Adobo" that Visayan families tend to cook.

I'm Filipino and I'm disappointed at Food Network. Even my friends were pissed at this cooking video.

Actually, "watery" adobo is another common variant. Not all families cook adobo until the sauce is thick. Though admittedly, the way it was served in the video didn't look right. Too much sauce flooding the rice (that's something we Filipinos do more for other dishes like sinigang or tinola.) Also, definitely never seen lemon with adobo. Heck, I don't think I've even ever seen calamansi with adobo (and we use calamansi as our citrus of choice on most dishes)

There’s a region in the Philippines (Bicol) that is known for spicy food, there’s even chili ice cream here! Also thanks for reviewing this! Nice to see a Filipino food review on one of the few food channels I watch 🎉

As mentioned by other folks here, there are different kinds and variations of adobo and it will depend on family/location in the Philippines. I personally had chicken adobo, beef adobo, pork adobo, the chicken + pork adobo, chicken liver adobo, and adobong pusit (squid). There's also the veggie variants like eggplant and sitaw (string bean). It could be dry or saucy, white (with coconut milk instead of soy sauce--someone correct me if I'm wrong), yellowed with turmeric or made a bit redder with achuete. What Geoffrey did here is...a bloody travesty. At least Andy AND Joshua Wiessman cooked their adobo respectfully.

Filipino is not famous for its spicy dishes, but you should check out some Bicolano cuisine. They love it spicy in Bicol. Siling Labuyo would be the most authentic chili, but Thai chilies are closer than Habanero and easier to find.

Actually, in Germany if you say "I eat bread" it is always assumed to have something on it. We do specifically say when the bread we eat is just bread with no spread or toppings.

This video makes me very proud as a Filipino that Adobo is featured by Uncle Roger and Chef Brian.

There are some region in ph to where the amount of chilli doesnt even matter. Specifically on bicol region. They literally even had a chilli ice cream not to mention the famous bicol express

An authentic adobo has a lot of garlic (do not slice), whole pepper, vinegar, bay leaves, a bit of water, optional-potatoes No sugar, no onion, no parsley! Put everything in casserole and put in medium heat, when it's boiling ...lower down the heat until the gravy is almost gone. That's the real adobo that my grandmother taught me.

Adobo is like the easiest dish you can cook in all of Filipino Cuisine. How somebody F****d it up this bad is actually quite impressive. If you're too lazy you can pretty much put every ingredient of the Adobo like literally everything and let it marinade overnight and when you're going to cook it just put everything from the marinade into a pot and let it cook until your desired consistency of the sauce or until the meat of the chicken is tender enough or almost falling off the bone. For the ingredients all you need is soy sauce, white vinegar, water, sugar, garlic, pepper corns, and 1pc or 2pcs of bay leaf and that is it...

You can put some hotness in your adobo. It depends on your preference. There are some restaurants that offer Adobo Diablo, a spicy variation with long green chillies and/or small red chillies. Not habanero though. It is not common in most household.

My best friend growing up was Filipina and lived nearby and I ate Adobo at least twice a week from age eleven until twenty-two. It was the first recipe I learned!

Congratulations on reaching 100k subscribers chef Brian 🎉🥳 Fuiyoh!

Congrats on 100k subscribers Brian! Took longer than it should have but absolutely well deserved! Been following you when you were around 30k and am amazed with the quality of your content!

This was my first Uncle Roger video ever since I'm a Filipino myself, so I got pretty excited when I saw the teaser short for this. Another great reaction video as always 👍 Also just wanted to congratulate you once again for hitting 100k subs, can't wait to see your reaction to your Beat Bobby Flay episode.

7:57 onion is a variation, but not traditional. also my mom has yelled when she saw the chili, brown sugar, and a few other ingredients.

Congrats on the 100K Chef!! You deserve it!

Here's one thing about adobo: we, filipinos, freaking loooooove garlic. If I'm going to have some adobo, then there better be a lot of garlic. Oh and I love my chicken adobo with the marinade having a sauce like consistency. It just coats the chicken well, ensuring that you get that adobo flavor with every bite along with some rice.

Congratulations on reaching 100k subscribers, Chef Brian 😁! Well deserved. May the blessings keep coming for you 🙏.

in making adobo, you can add philippine chillies called "siling labuyo" instead of habeneros if you want hot & spicy (which is only optional). a bit of onions will work but the purple ones will do the job. garlic should be lot. if you don't like high sodium then don't use any soy sauce at all. switch to coco vinegar for "adobo sa puti" it is the most original adobo of the philippines. it should not be watery, no parsley and no lemon.

Been waiting for this reaction, I almost died from laughing so hard at this original video. Also congrats on 100k subs, Brian!!

CONGRATULATIONS on 100k subs, Chef! Please make your own Filipino Adobo video! As far as spicy Filipino food; there are some well known dishes, e.g. Kinilaw and Sisig.

The way I learned how to cook adobo chicken or pork is from my grandma. She told me to saute the protein on garlic like alot of garlic. Then add your soy sauce vinegar, pepper corns, bay leaf is optional, add sugar and then taste it see if any thing is missing. Let that cook out, over white Jasmine rice 🔥🤤

I have a friend who literally cannot conceive the idea of non-seasoned rice. I always tell him I love rice just cooked as rice, nothing else, it's not as good as seasoned rice, but it's still delicious. Also, well, often it might be a good idea, since, if you're mixing it with something that's quite seasoned, it would counteract that and balance the flavors. But yes, Westerners have a problem with the idea of unseasoned rice.

FINALLY! Next would be Filipino Spaghetti Reaction by Vincenzo's Plate and I'm set! :D

You guys should make a show where Asian chefs make French and Italian dishes with completely different ingredients (or at least with the creative flexibility that these tv show hosts do)

Congrats chef for 100k! :) As a Filipino, some of us have different variants of adobo. 1. Adobo with soupy soy sauce with potatoessssssss. 2. Just plain adobo with potatoesssss. No to low sodium sauce!

I would love the chopped episode. I used to binge it, and I'm pretty sure I remember your episode. Congrats on the 100k, and let's go 200k!!!!!!

Congrats on 100k subs Brian!

Filipino adobo is absolutely delicious. One of several Filipino women I dated in United States had a mom (originally from phillipines where she met her navy husband) who would invite me over after work to cook it for me (white guy that loves seasoning/spices). Sadly her daughter couldn't even boil water. God I miss that adobo. 😢

In our household, we didn't necessarily make our dishes spicy, but we did always have pickled peppers on the side to use or flavor with the spicy vinegar. My mom normally made beef adobo or chicken. Also, there's a couple of dishes that can be spicy, like Bicol Express or Laing.

Congratulations on 100k!! Love your channel!

The Killswitch Engage poster in the background. Nice! My family cooks adobo in three different ways. The most common one is what we call adobo sa patis, the one with the soy sauce, sugar, and vinegar. We normally put boiled eggs in this one. We also cook adobo with annatto seeds instead of soy sauce, it gives the dish a rich orange color and a slightly different taste. And sometimes we make it with coconut milk and chilis, so that one is a bit spicy. There really are so many different variations of this dish. But the Food Network version completely missed the mark. They didn't even put enough vinegar in it, which is the main ingredient of this dish. We may leave out the soy sauce but we never leave out the vinegar and we put lots of it. Heck, we even use vinegar and chilis to make a dipping sauce.

Most of our"Spicy" stuffs can be found in our sauces, not in the dish itself. Tho there are outliers such as Bicol Express where the spiciness is basically the main component next to coconut milk

Thanks for reacting chef.. spicy adobo tends to be a pulutan for us pinoys😅 spicy adobo especially chicken feet is a staple of a spicy labuyo adobo😉 partnered with liquor of choice

Congratulations on hitting 100k U deserve it Brian

This is how my lola cooks adobo in Pampanga. 1. Clean Chicken or Pork. 2. Put in Pot. 3. Add right amount of soy sauce. 4. Boil. 5. Add right amount of water. 6. Boil. 7. Add peppercorns, laurel leaves. (onion, garlic, optional) 8. Simmer till chicken is soft. 9. Add the right amount of vinegar. 10. Simmer for 5 minutes. 11. Done. This is how my other lola from Ilocos cooks adobo. Same steps except number 7, she adds a teaspoon of brown sugar. And number 10, wait til the chicken or pork excretes its own oils then you're done.

Adobo is one of the most forgiving recipes out there. Everyone will have their own version of it as adobo has different variations as well. For a dish this varied and easy i can't believe they didn't do their homework and with all the filipinos out there overseas, they should have at least ask one.

Heyyyyyyyy congrats on 100k! Well-deserved! Actually this week I followed the Andy Cooks pork adobo video and it came out amazing. Now, if I could only master making white rice on a shitty electric stove with cheap pots...

wooohooo 100k Chef, great stuff bro!!!! Happy to be 1 out of 100,000!

Congrats 🍾🎈 on 100k chef👨‍🍳

Nephew suit guy needed the lemon because he put a tiny ass splash of vinegar into the marinade. There isn't enough acidity, even when using low sodium soy sauce. Also, please use Silver Swan soy sauce. Filipino soy sauce is generally has a bit of caramel taste along with saltiness, plus darker in color which is needed in adobo and other Filipino dishes. Or you can substitute a mix of Chinese light and dark soy sauce. Avoid using Japanese soy sauce (like Kikkoman) as the flavor profile is different. It could work in a pinch but it won't be close to the traditional flavor.

This is definitely one of the more entertaining YET educational channels as far as gastronomy is concerned.

Congrats! 101k!

Congratulations on the 100k subs! Looking forward to the Beat Bobby Flay reaction.

As a Filipino, I feel insulted. Filipino Adobo is my favorite food and is always a star in the table with my family during dinner time. I’m glad Uncle Roger roasted him for the wrong steps on how Filipino Adobo is made. Props to your reactions as well. Cheers mate.

I am pro-cilantro; Back in Taiwan we just sprinkle cilantro on everything. It's to the point where you can tell the dude to 去青 (Remove the greens) and the chef would add in some anyways, and the folks with gene that makes them soap scream. :D Edit: ALSO 100K LETS GOOOOO, you deserve it with your amazing contents man.

Looks like you hit that 100k congrats!!

Congrats on 100k subs! This reaction brought it home. On the way to a Million now! 🌶️🍜🔪

that is thin, and not dark enough for filipino adobo!! i'm mad again, and I've watched many reactions to this!!! thank you for bringing more audience to our asian food!!!!!

Gratz on hitting 100k!

Congratulations on 100k subbies 🎉🎉🎉

Recently, Chef Matty Matheson did an Adobo vid and it’s Filipino approved it seems. Any chance you gonna review that before Uncle Roger? Which leads me to ask would you collab with Chef Leah Cohen for any Filipino food review? Also congrats on 100k subs!!! 🤘🤘🤘

We appreciate your insights, Chef Brian. Adobo is fairly easy to cook. If only they followed the recipe then things would've been different.

Congrats on 100k 🥳🥳🥳

congrats on the 100k man

Le Creuset is worth it (same with Staub cast iron) but damn they cost a lot! I only watched The Kitchen for Geoffrey and Jeff and they both got made fun of by the girls. Show was rather silly. I would never expect a 10 min meal to be an imitation of something from a realistic Filipino place. But Uncle Roger knocks him down good.

Dude Andy is one of the best western RU-vid chefs

Yes!! Congrats on the milestone, chef!

Congrats for getting to 100K subscribers!

Chef Brian when will we get your reaction to the Beat Bobby Flay show? Please have Frenchie with you.

Also for adobo, it depends on personal preference. Some like a more watery sauce while some like it thick. My mom loves her sauce a little more liquidy because she loves when the jasmine rice soaks up the liquid

Congratulations 🎉 for 100k😊

Congratulations on 100k subs chef

I know there's so many different approaches to adobo. As a Filipino, I've never put sugar in my adobo. I found that Filipinos in the US put 2x or 3x more soy sauce than vinegar. And many of the people I know in the Philippines have it reversed. Like 3:1 vinegar to soy sauce. I prefer a tarter adobo so I like more vinegar than soy sauce.

gg's on 100k brian been here sine 30k and my god ur content is some of the most entertaining and educational shit on the internet

well when it comes to filipino cuisine, there's some regions that uses bird's eye chili (Bicol, Pampanga, Cordilleras)

Congratulations for 100K hehe

Here: traditional adobo. Ingredients Chicken/ duck/ pork/ dog( who knows) Black pepper 1 whole Garlic 1 shallot or the purple onion. Unless its pork adobo use ginger. Soy sauce Vinegar Sugar if you fail to balance the flavor of soy sauce and vinegar. Unless its pork adobo or the OG dried adobo use potatoes 1/2 kilo is enough. Process. 1. Stir fry in this order ginger- garlic- onion. Don't let the garlic change its color as soon as the smell of ginger and garlic is good enough put the onion immediately don't let the onion caramelize as soon as the onion lost its purple color or the color has faded proceed to step two. 2. Now is the time to put the meat and begin to stir fry it a bit, DO NOT MARINATE THE MEAT IN SOY SAUCE AND VINEGAR YOU ARE MAKING A MEAT SAVORY DISH NOT BBQ, stir fry the meat until it is thoroughly mixed. Depending if it is pork or chicken and duck you will have to wait till the juices of the meat comes out if its chicken or duck, if it were pork then presumably it would be a pork belly or if the pork have fat then you would have to wait it out to let all the oil out and toss most of the oil up this will definitely burn the onions and garlic if you did not follow step one you want as little oil as possible before you add water coz it would be very oily like a newly discovered oil reserve. If it were chicken it is fine to keep the chicken juice since you have ginger in the mix, if it were duck toss the juice and oil out no ginger is saving it, if by some miracle you have dog meat and got away with it just stir fry it for a bit. 3. Assuming you did not marinate the meat as if you were preparing for bbq then you have to boil the meat duck and dog meat is very hard so you will be boiling it for a little longer, while pork and chicken meat is relatively quicker. Now depending if you want the OG dried adobo then you would want to reduce the water quite a bit but make sure the meat is soft first and there is still a 2 cups worth of water. But otherwise boil the meat till its soft and make sure the water does not exceed the hight of the meat by 3 inch. 4. With the meat is soft add the diced potatoes and black whole pepper 5. If the potatoes is about to be cooked add soy sauce and stir it for one last time and pray to your patrons to not make mistake coz you'll add the vinegar next 6.wait for 2-5 minutes after adding soy sauce before you add vinegar. Now you might have noticed that soy sauce and vinegar has no measurements it is very hard to balance the taste so you will keep adding soy sauce or vinegar but for convenience measure it by ladle if you add two ladle of soy sauce add at most one ladle of vinegar but make sure to wait atleast 1 minute with each addition and taste it before doing another rounds. 7. After few minutes it should be ready to serve but if you fked up step 6 then resolve it with sugar and say filipino is a sweet tooth anyway that should be able to save your poor adobo. I feel so angry when people marinated their adobo and call it traditional. Like do you even know why adobo became a thing? It is to preserve the meat thats why dried adobo is the OG adobo coz it is the one that hardest to spoil. If your adobo can still be safely be consumed a month in your fridge then call that traditional if it can last a week without putting it in the fridge in philippines climate then its traditional alright. Man whenever they say their marinated adobo traditional I feel like I have been living in a lie.

Happy 100k🎉

adobo being featured in this video and uncle roger's video makes me happy and proud as a Filipino this dish was a staple to me growing up. love the vid chef brian

In the Philippines there are different versions of adobo but the basic ingredients are: soy sauce (not low sodium), vinegar, bay leaf, pepper corn, onion/shallot, garlic and your choice of protein (pork or chicken or both, others even add hard boiled egg). Filipinos in general usually don't like spicy food but it varies from region to region. Bicol for example is known for eating really spicy food like they add a lot siling labuyo to almost all of their dishes. Also, some people use spiced vinegar (sinamak or pinakurat) instead of plain vinegar to make the dish spicy and also to enhance the aroma. If vinegar is not available, a very good substitute is calamansi/Philippine Lime. For those who like their adobo sweet, they usually add pineapple juice, brown sugar, coke or sprite.

Filipino here! I agree that Filipino adobo has a lot of variations (usually depending on the regions). Traditionally adobo is comprised of soy sauce, vinegar, lots of garlic, sugar, protein, bayleaf. This suit guy even said thay he's making a "traditional adobo" yet still used low sodium soy, habanero, and parsely! If you want some kick to it, use green chili/bird's eye chili, if you want garnish, use spring onions. In my family's recipe, if you use chicken for protein don't forget to add in ginger. Also, people would commonly note that our adobo can be salty or savory, but it is commonly served with rice to balance the flavour.

There are spicy versions. We used to eat Adobo Diablo at Mang Ed's behind UST about a decade ago. I think he used the chili oil for shomai. That version was spicy. And we got free big bowls of the sauce to be poured over the rice! 😁

Looks like Brian got his 100k subs, grats man!

Congrats on 100k boss man! Bring back the drinking games!

I’ve just started making pork belly adobo recently and I follow actual Fillipino people on here to learn... it’s freaking delicious! I’m Transylvanian British and in the UK there’s no pork belly dishes but back in my old country it is used often.

"it was always served to me with lemon" he wanted to put his own twist on it, but he didn't want to take any of the blame if it turned out bad.

Hey! Let's Go!! Congrats on 100k Subscribers Chef, It'll be 1 Mil before you know it.

some regions in the Philippines use pineapple in their adobo, mostly for pork. Helps tenderize the meat and it gives it the sweetness. I've also seen hardboiled quail eggs as an addition.

Bistek - has lots of onions Paksiw - has sugar Adobo - mostly garlicky, vinegary soy Seems like he mixed all three elements

we put vinegar to balance the sodium so yeah we rarely use low sodium. We also don't have habanero, what we have a lot are birds eye chili, small but kick quite hard.

Adobo isn't spicy unless it's Bicolano Adobo (and others that I don't know the name) since Bicolanos love their spice. And we mostly use Filipino Bird's Eye Chili or locally known as Siling Labuyo.

in South Philippines, we have a lot of "Spicy" good food...

I have a quantity of Le Creuset cookware. Definitely not cheap. I managed to get good deals on them. My most bestest deal was getting a ~15 quart "goose pot" (retail is about $800) for about $90.