You're husband is funny! He sure loves the ADOBO because he does not want to be distracted from eating! HA! HA! HA! Keep cooking, Liza. Enjoyed all your cooking videos as well as those videos you spend with your husband and kids. You have such a happy and loving family.
I’m so glad that you’re enjoying our adobo recipes 😊thank you for making the subtitles not too long anymore 😃no skipping adds here because your vlog are beautiful…about family, friends, your culture and trying new culture
Enjoyed watching your husband love the food you prepared. It’s obvious you both love each other. You’re a great cook so he loves everything you make for him. ❤
hi liza.. im from Philippines a pure Filipino thank you so much that you and your family likes to ate our national dish adobo im always watching your vlog also your brother and for me.. your entire family Russian in blood but filipino in heart.🥰🥰🥰
Do you really need to see a pure Filipino? It kinda sounds being racist to half half Pinoys. You shoud never say that unless someone is asking you formally.
Bring him here and let him experience the wonderful views and other cuisine's to be tasted by him....even local traditional places and delicious cook ed vege's
Watching here in the Philippines. I'm your follower and hope soon you will be able to visit our country. See our beautiful beaches, try some Filipino food and delicacies and we have lots of Filipino handicraft and pasalubong.
@@Sis_Liza I'm single is your friends single also..?she's so beautiful Can i marry her..if she come to me we travel here in Philippines beaches and waterfalls we visit
@@AyawKUL-vi7bg To get started , you need to get acquainted , you will always have time to get married. I will always leave contacts of my unmarried friends😊
@@Sis_Liza Yeah right .. I once walk in sts.petersburg in Russia way back in 2012.. do you know why Russian people are beautiful..? The reason was Mary the Mother of Jesus has a house in Russia..and it was said that Her woman and relatives like cousins was in RUSSIA. And it's One reason why woman in Russia was so beautiful..the genes of Mary the mother of God was in Russia..
May your family be blessed and more vlog ...especially spring must be very lots of interesting things to see ... I am learning from your cooking and your friends are beautiful people.
We are proud that lots of people from the other countries like you guys like our country Philippines and our natures we are not rich mostly but our heart are genuine.
Maraming salamat po sa pagbahagi ng mga pagkaing Pilipino sa mga kababayang Ruso. Ipalaganap n'yo po ang kulturang Pilipino, tuloy lang po kayo sa paggawa ng mga videos kagaya nito. Salamat po muli. ☕
Hello to your friend, Olya.. Thanks for liking many things about the Phil.tho we are not a perfect country.. We also have our downsides.. Anyways, we are happy to see you here oneday. ❤Thank you Lisa for this video.. Happy cooking and eating esp. our fil. dishes❤❤
Two types of Adobo, one is saucy and the other is dried or less sauce. The fatter the adobo the better. Hope that one day you can visit our country and taste our different dishes. Thank you for loving our dishes ❤
Liza, adobo is much more delicious if you marinate the meat in the sauces with lots of crushed garlic & crushed black pepper for about 1-2 hours before cooking. You can also combine pork & chicken, except pork needs more cooking time than chicken. Good flavor combination
FYI mam,so many Filipinos in your country working there and even residing there, Philippines and Russia has a tight relationship,..maybe as the history itself❤
Sis Liza your adobo is great you've used main ingredient the soya sauce and vinegar. And it's up to you if you want lots of sauce and taste salty. And also if you are health conscious you can put fresh carrots celery broccoli Brussels sprout fresh onion and boiled egg a matter of presentation
am so happy your husband likes the food it is our number one food but my aussie husband likes the grilled chicken Filipino style and the noodles Filipino style the Pancit Canton because here in Australia I have seen many Australians buying that with fried rice. what I do not like buying fried rice in any asian restaurant here in South Australia is that it is very oily. it is really different when it is homemade you control the oil, lots of garlic, you can add green peas, more scrambled eggs, some ham or chorizo even left over roasted chicken because for us the fried rice is a complete food already if it has meat in it. enjoy Filipino food.
Initially, I watched your videos for the Filipino food and how your whole family enjoy them. But somehow your warm thoughts and strong good values came out. It's also good to learn about Russian traditions and culture through the food that you prepare for your holidays, stories, your village, and your friends who stops by to share their childhood food experiences while eating Filipino food. It's a beautiful thing to see. Food connects us in many ways. It's so good to learn these from you.
Im a filipina watching your videos from Dubai. I appreciate you guys that u have the intention and interest to try filipino culture and food. Take care and God bless to your family !❤
I guess you already half russian half filipino by heart.we hope all of your family and mommy olga will come to philippines someday and enjoy the lif e there
Our greetings also to your friend, she's lovely and beautiful and hope to see you soon visiting the Philippines for vacation to this tropical country for a change of environment. There are many Russians now staying in this country, so you're welcome!
So delicious adobo. I am salivating as I watch you both eat. There are many styles on how adobo is cooked here but there is always vinegar and garlic. Others do not put soy sauce but fish sauce and they call it white adobo ha ha. Some put potatoes in it or boiled eggs or boiled quail eggs. Still yummy as long as there is vinegar and crushed garlic.
Hi liza, you can cook adobo in advance keep in the fridge a few days and won't be spoiled it will still good as a fresh cook, just heat it before meal😂😂
I like this one-on-one talk with your husband. Please have another video and interview him. Ask him about: - where did you meet? Was it love at first sight? - what does he do for work? Does he enjoy it? - how many siblings does he have? How big is their family? - what does he want for his children to be in the future? He looks like an interesting person. 🙂
Your vlogs are almost always about cooking and eating. I wouldn't be surprised if you all gain weight at the end of the year. Watching from the Philippines.
Sister Liza, I'm giving you below my authentic Filipino Adobo recipe that I commented in one of Andrei's videos. Andrei ignored it and continued to cook Adobo in the wrong way and wrong ingredients. Filipino Adobo should have: Soy sauce, vinegar, bay leaves, lots of garlic, brown sugar, and cracked pepper. No tomatoes. No onions. Soy sauce to vinegar ratio is 1 : 1.5 (for example, 1 cup soy sauce + 1.5 cups of vinegar). Vinegar is very important in Filipino Adobo. Historically, Adobo is a way to cook meat so it will survive many days without refrigeration. That is why vinegar, salt, garlic, and pepper are in the old recipe. It is only when the Chinese came that we started cooking Adobo with soy sauce instead of with salt. Some people put water (I don't), but if you'll choose to, it should not exceed 1/3 of the amount of soy sauce. Adding coconut milk to Adobo makes it very special. If you'll add coconut milk, it should be half the amount of vinegar. Add the coconut milk in the last 20 minutes of cooking your Adobo. However, adding coconut milk to Adobo shortens its shelf life. The amount of liquids above is up to you. The ratio is what is important, as it affects the taste of the Adobo marinade/sauce. Two (2) heads (about 18 to 22 pieces) of minced garlic per kilo of meat. Five pieces of bay leaves per kilo of meat. 1/3 cup of brown sugar per kilo of meat. White sugar is also OK if you don't have brown sugar. The best meat parts for Filipino Adobo are those with the best linings of fat: Pork = belly & shank. Beef = belly, ribs, and shank. Chicken = chicken liver, thighs, legs, and wings. Commonly, Filipino Adobo is a mixture of pork and chicken meat. Beef adobo is not that common because beef is more expensive and takes longer to cook until tender, but this type of Adobo tastes best, especially if you'll add coconut milk. Marinate your meat in all of the ingredients (except the bay leaves, sugar, and water). Marinate overnight or atleast 1 hour. Fry meat in lard (tastes best in beef or pork or chicken oil). Ordinary cooking oil is also OK. Once you achieve a little browning in the meat, pour in the marinade. Add the bay leaves and sugar. This is also the time to add water if you've chosen to add water. Cook meat until tender: Pork = 50 minutes boiling time, low to medium heat. Chicken = 35 minutes boiling time, low to medium heat. Pork & chicken together = 50 minutes boiling time, low to medium heat. Beef = 2 hours boiling time, low to medium heat. Boil in water first for 1.5 hours. Remove all water and only 3/4 cup should remain. Then boil with marinade/sauce for another 30 minutes. Serve and enjoy!
Andrey works two jobs and is also trying to run a channel for Filipinos. He just can't physically read all the comments. Just like me) but your comment successfully caught my eye. Thank you very much for the recipe. I 'll make an adobo based on it , I promise you 👍
sister Liza, no matter how far your husband. when you cook ADOBO with lots of genuine LOVE, affection and dedication... the good smell of ADOBO will lead your husband back home!... cooking adobo can be varies depends to a person how them wants it to taste, it can be sour, salty or sweet, the context of adobo is to make the MEAT last long, won't spoil and gone bad. and more tasty over time without the aid of refrigeration. there are many factors on how to preserve adobo. it could be SALT, ACIDS like vinegar and acidic fruits like LIME, CALAMANSI. or sauces with high amount of SALT like SOY SAUCE or removing the moisture of meat through reduction of fats till it become golden brown and then preserved the meat on it's own LARD... on your way here in the Philippines you will be amaze the different kinds of ADOBO and most of them are sooo damn GOOD
I am very happy you enjoyed eating adobo. You are very amazing Liza, you are a good mother, a good wife and a good cook. Thank you for making your subtitles bolder and darker. May the good Lord continue to bless you with good health and happiness.
Can you please try to cook Pork 🐖, Chicken 🍗 Sisig is one the best Viand in our conutry a lot of people Countrymen Filipino the Philippines here are really love this is recipes is one a kind recipes good for the wine combination Sisig Recipe. Surely you'll love this recipe is easy to make Sisig. Have a wonderful day! God bless you and your family always
Mom, every province here in the Philippines has its own way of how to cook adobo, some have coconut milk, some have just a little sauce and are spicy, some also add potatoes.
