NO. Garlic rice is literally garlic + rice fried together and she managed to murder even that. I cannot for the life of me understand why Rachel Ray's team cannot afford to pay for research to do something this simple.
honestly she didn't even do that bad, until she added the jalapeno, parsley, and coriander... what triggered me so badly was how she did the rice... i'm only 1/3 filipina and even i could hear my ancestors crying...
The coriander seed on the garlic rice is like that tiny piece of rock we avoid especially when we chew our cooked rice, the feeling of biting on it or chipping off our tooth filling is cringey enough haha
I was amazed at how Rachel Ray botched this up because I think she always liked Adobo (pretty wild for me to assume 😅), I noticed her adding Adobo sauce to her dishes on several occasions. The ready-made... (if that's what you call it), and I read in an earlier article that adobo was her favorite Filipino food. And Adobo is such a simple and easy meal to mess up. I think most Western chefs fail to do it when they overdo it. Because adobo is intended to be a basic dish appropriate for a Filipino's very simple lifestyle back in the day, that is one crucial component that they should not overlook.
Basic adobo cooking. Marinate the chicken or pork for 1 hour with. - Soy Sauce - Vinegar - black pepper - garlic - brown sugar (optional if you want it sweet) - saute it in slow heat. Chicken or pork first then add marinated sauce. Leave it until the sauce thicken. - done
Adobong Manok/Baboy (chicken/pork) is a very simple dish. All you need is Meat, Soy sauce, White Vinegar, black peppers, Laurel (Bay) Leaves, Garlic, Red Onions (optional), water, some sugar (optional). Less than 10 ingredients. As a person who cooks and this dish being part of my life, I know how it tastes. I understand that some of the ingredients (especially the authentic ones) may not be available on Western supermarkets so they have to find an alternative but at least choose the closest one. The white vinegar we're using is not the clear one. It's slightly whitish/cloudy in color (thus the name) because it's made from the fermented sap from flower clusters of the nipa palm. The most common brands are Datu Puti and Silver Swan which I believe should be available on Asian supermarkets or Filipino grocery stores. The Soy Sauce we're using is a stronger one, which means it's more black in color and saltier compared to it's other Asian counterparts like the Japanese or Korean Version. Now, if you want to make it spicy, we use Siling Labuyo (which has about 10,000 hu (heat units). This is very spicy which is located at the middle of Scoville scale, so using about one or two may do. Ancient Filipinos has been cooking this dish by preserving the meat in vinegar since refrigerators weren't a thing back then. The soy sauce was only added when it was introduced by the Chinese people. Ancient Filipinos realized that it was a good and a more flavorful alternative instead of salt. This dish will always be my specialty and we really appreciate that it's slowly gaining world recognition but I hope they do it right. 😄
That cooking rice is like a European (Italian - Risotto or Spanish - Paella) instructed Rachel Ray to cook it in a pan starting with a stock of chicken. There is a geographical confusions here. She should have consulted a Viet or Thai how to cook rice at least if they don't want to reach out a single Filipino around.
Ray needs to spend time with a Filipino Chef, because she did the Adobo her style and never come out the same. She forgot to marinade the chicken with all the spices, soy sauce, pepper corns, bayleaf, vinegar and sugar. She can watch RU-vid on how filipino kichen scene on Adobo cooking. Thanks for sharing her kichen fiasco. God bless
As a Filipino well I will at least give her adobo a try simply because most of the ingredients are correct as well as the steps. I myself always add more ingredients(to experiment) whenever I cook my adobo and none came out bad so yeah maybe I can give hers a try... But the garlic rice NEVER, the only crunch that I need in my rice is the crunch from the toasted/fried garlic and that's it...
our country has become so OBSESSED with healthy food to the point where original ingredients have become forbidden. they just made gluten free versions of EVERYTHING and that's the ONLY thing they are selling in shops today. you'd have to cross the border to get the correct ingredients.
local filipinos, 'the masses' specifically, have never tried coriander spice, its not used in any traditional filipino dish so i have no idea what kind of crack cocaine or meth ray was on
it looks like she saw a picture of garlic rice and ignored the recipe! like wtf! it literally has 2 ingredients garlic and rice... 4 if you include the oil and salt!
I just do it one pot. Put everything in, let it boil until the meat cooks. That's it. Put the meat in (e.g. chicken), then soy sauce, little bit of vinegar, garlic, pepper corn, brown sugar, bay leaves and some water. No need to complicate things, don't make life more difficult.
Our family's recipe don't use sugar or chilies at all.No olive oil. Green onions, just regular onion. It's basically an easy dish. And yes, there are quite a few different ways due to different Filipino nationalities/dialect. No, Rachel Ray, stop the madness! Lol
honestly she didn't even do that bad, until she added the jalapeno, parsley, and coriander... what triggered me so badly was how she did the rice... i'm only 1/3 filipina and even i could hear my ancestors crying...
Only a moronic society would brag about their food not having standards or at least character. Adding pineapple or even Jalapeno on the dish clearly makes it a foreign cuisine. That is not Adobo, that is Hawaiian Chicken.
San Francisco native 🌁 and Pacific Rim traveler. ✈ I live among Asians, including Filipinos 🇵🇭. I had adobo in Vancouver, Canada 🇨🇦, Seattle, Las Vegas, Los Angeles, Honolulu. All yummy 😋 Philippines 🇵🇭 including last year, 2022. Many kinds. Yummy 😋 Rachael. Big f#ck up with chicken 🐔 adobo. 🤢 No olive oil 😢 Peanut oil, corn 🌽 oil, safflower oil, sunflower oil, soybean oil, coconut 🥥 oil or vegetable 🥕 oil instead. Chili 🌶 . Not yet! 🙄 That should be separate, as in a chili sauce. And wrong kind of chili. Jalapeños make that a Chavacano Mexican 🇲🇽 fusion chicken 🐔. Bay leaves. 🌳 Too many! 🙄 Missing. Onions 🧅. These should be cooked before the garlic die to longer cooking time. See cooks from Italy 🇮🇹 like Vincenzo, Spain 🇪🇸, Portugal 🇵🇹, Greece 🇬🇷 and other Mediterranean nations. Scallions. 🧅 Rachael, you are rushing them: follow Uncle Roger: scallions at the end! Vinegar. Wrong again. Follow Uncle Roger. Soy sauce. If RR is cooking 🍳 for Asians, use the full soy sauce: leave the tamari for the celiac sufferers. The measurements are inaccurate. Too much on the powders. 😖 Garlic rice. No saucepan. Use a wok or a frying pan 🍳 No boiling garlic! Fry it! 🍳 No chicken stock! The rice 🍚. Why using the uncooked kind?😖 This is not supposed to be lu gao (sic), congee 🇨🇳, jambalaya 🇺🇸 , risotto 🇮🇹, pilaf 🇮🇷, paella 🥘 🇪🇸 or Mexican rice 🍚 🇲🇽. In East Asia 🌏 and Southeast Asia 🌏, the cooks use cooked leftover steamed rice 🍚 which is cold 🥶 to the touch. No coriander seeds. Those belong in other Asian 🌏 dishes. Cilantro. Yes. No parsley. Too much emphasis on texture. Asians do not care much for it! Audience must have no Asians or no travelers of Asia in the audience. RR cooked something other than adobo and cooked a risotto instead of fried rice.
Do you believe that you can cook adobo without soy sauce and it's good and savory too. The purpose of vinegar in adobo is to extend the shelf life of adobo without refrigeration for a long period of time.
My adobo ingredients Soy souce Vinigar (regular) Black peper corn MSG 1/2 cup water Salt Onion Garlic Potato Red bell peper 😊 Edit: I forgot 🍗 or pork 😂
No not really, you will be amaze how many Filipinos use onion on their adobo. Onions actually add sweetness in the adobo. You just need to put little sugar in your adobo if you add onions. My fave unorthodox ingredient in chicken adobo is ginger. 😄
@@iLikeThosePies it doesn't. It actually adds another layer of flavor to the dish. Why don't you try it? The only time i guess that onions can ruin adobo is when you don't caramelize it. Use red onions coz white onions doesn't taste that good in adobo.
Adobo is generally very flexible, it's just vinegar, soy sauce, meat, onions ans bay leaves... Then you can have whatever you wanna add there... There's literally Adobong kangkong which is just leaves, and Adobo with coconut milk and they taste really good. Then's there's also fish adobo 💀... The most offensive thing here for me is she's calling rice boiled with chicken broth with raw garlic and bird feed as "garlic fried rice" 💀💀
I guess for the adobo it's forgivable. there are a lot of versions of adobo. Spain cooks adobo too without soy sauce, because soy sauce was introduced to Philippines by Chinese. So if you have your own version of adobo to satisfy your palate, that's ok. But the rice....
Marami nga version ang adobo pero d naman ang unang proseso sa paggawa ng adobo. I mean marinated naman tlaga siya tpos yung sabaw nun yun na yung pinakasabaw niya diba. Dahil sa video na yn nakalimutan q tuloy paano lutuin ang adobo 😅
This food network always stated they make authentic dish from a particular country but the way they presented ain't true to there authenticity they making mockery and disrespectful to the dish and its origin.
my comment about rice is like birdseed with rice on it. but atleast she try. there is room for improvement 🙂 for making another video of adobo and sinangag.
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When she said garlic rice, I thought she meant garlic fried rice... but apparently not. That's not fried. And I've never encountered her "garlic rice" before. (I'm Filipino, btw.) And that adobo is way too green...
theres a lot of version of adobo. We Pilipino have a version of adobo called Adobong puti. some of us put Sprite and or add sugar in adobo but what the f*** is that adobo and she also butchered Fried rice or Sinangag
what an insult on our adobo. and to make the best garlic rice, take out out the adobo and its sauce and then fry the garlic on the same pan you cooked the adobo in, then put in the rce and stir fry constantly so you get the adobo scrapings from the pan into your rice. yum
This woman is murdering our national Adobo. Where on earth did she learn that kind of Adobo cooking? Most probably she has gone to Mars and met an alien and teach her to make adobo like that.
The Philippines and the Filipino are diversity in itself. So that means one dish alone may have countless versions. Every region has its own version. Actually, practically every household is proud of its own version, sometimes, the adobo recipe handed down from their ancestors; in another, can have been updated by recent generations. Still, there's a lot of mortal sins committed in cooking this adobo. Adobo may be a one-pot dish where certain ingredients are put together to boil and then others added in at certain times within the cooking process. Or, the meat may be seared first (more modern version). But no jalapeños (siling labuyo is great), no young onions unless used as topping afterwards, and no messy mixing of seemingly hodgepodge ingredients the way she did. That was terrible. Although, we also do not use exact measurements. We Filipino homecooks use ingredients in the amounts we do as a matter of course. We usually know when and how much to add by smell. I certainly cook that way. Be it adobo or whatever. And certainly, Filipinos sauté garlic FIRST unlike Caucasions who prefer to fry onions first simply because, to them, garlic burns rapidly. To us Filipinos, it simply means they cannot fry garlic properly. Garlic needs to fry properly first so it can exude all that lovely aroma and infuse its wonderful aromatic taste into the dish. You do the onions first and that kills the garlic drama in the dish. As for Rachel's rice, I can understand if she doesn't want any more oil in her food (i.e. fried rice). But she SHOULD NOT CLAIM that to be the Filipino garlic rice. And just in case others are not aware, what is now known as the Filipino garlic fried rice is but our fried rice done the tradional way. Something we cook and have regularly at home. It was given a fancy name in restaurants several years ago, probably more as a marketing strategy and/or to differentiate from other versions of fried rice. Also, to make it more attractive and to emphasize the garlic, the rice is topped with toasted garlic bits. But, certainly, our fried rice is garlicky aromatic. Again, how much depends on the region apart from individual taste.
I"m Filipino and I have used balsamic vinegar in my adobo. That's better than adding sugar. I use sili labuyu to spice it up. just a few though.You should also marinate the chicken. Overnight preferably. AND I WILL NOT EAT RACHEL RAY'S VERSION OF HER ADOBO! Using olive oil, jalapeno, cilantro and parsley? and that garlic rice??? Noooooooo.....
Hi, your wife is so Beautiful, Thank You for the Reaction. You are right the Soy Sauce makes it look like an Authentic Adobo...other than that Rachel Ray can't Cook! The Garlic Rice looks like an African Jambalaya... Hyaaaaaa!! 😂
as a Filipino, Rachael Ray butchered our adobo and garlic fried rice 1. we dont use ground pepper, we use peppercorns 2. we usually put all the ingredients in 1 pan then let it boil 3. we dont use fresh bay leaves, we use dried bay leaves 4. we dont put any toppings in adobo 5. garlic rice must be garlicky and not crunchy 6. we dont boil fresh garlic or put whole garlic in fried rice, we put chopped toasted fried garlic
That’s chicken adobo Rachel edition. It’s her own version. Presentation looks good but not sure with that amount of vinegar and jalapeño pepper will taste good. The garlic rice is definitely not fried with roasted garlic. It’s cooked rice not even steamed. I don’t know how it taste with that kind of style.
Huhu.. that is not how to cook adobo. The vinegar should be the last and don't stir wait a bit stir and cover for the last boil and bingo. Note some do like dry adobo. I like traditional adobo, simple but very yummy. Chef here
She definitely murdered the Filipino adobo, at her starting intro she fried the chicken we don't do that we mix all the liquid and dry ingredients and let it simmer until it was cooking in it's own oil.
