Uncle Roger HATE FOOD NETWORK ADOBO
Nephew Geoffrey Zakarian from Food Network make traditional Filipino Adobo. Let see how it go…
Original weejio: https://youtu.be/Ei_8P2bqqFk
Big thanks to Leah Cohen for helping out with the research. Niece and nephew, go follow her on instagram: https://www.instagram.com/leahscohen/
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Edited by: Nigel Ng and Frankie Lowe
Written by: Leah Cohen, Nigel Ng, Morgan Rees
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© Orange Heart Productions
I hate seeing Uncle Roger let down.
nephew nick go cook adobo and make uncle roger happy
Nick.. make your version too please
Yes I agree Nick
🙄
Nick what if you make adobo lol
As a Filipino born and raised here in the Philippines, I have never eaten any type of Adobo with onions and in this case lemon, habanero and parsley on it.
@BACKUP ACCOUNT Honestly, the adobo is just the sauce. So I wouldn’t be surprised if some different region in the Philippines has it as a side.
@SupAll my dad is bisaya. I grew up with fried adobo, with the broth served on the side. is dry adobo a cebuano thing?
My Visayan mother taught me to cook it with onions. Never needed to add water and brown sugar, though. Always 1:1 soy sauce/vinegar ratio. The rest was so weird.
Just looking on your DP 😳
@Nicole B. Velasco pineapple on adobo is like putting hot sauce on chicken breast marinade; unconventional, but acceptable
Pro tip: Don’t call something “traditional” if you aren’t making it traditionally. You very much can personalize your adobo, but never call it traditional. 🤦🏻♀️
Yes! Fusion food or with a twist is absolutely great but you definitely have to disclose it, traditional this was not. Even just saying this is my take on something is better than saying it’s authentic!
Half-Filipino-American. I actually like the onion in the pan for adobo (but reduce or cut the sugar in the marinade, because the onion will add some sweetness), but adding habanero to the marinade was just plain weird. The sauce was way too watery (it’s supposed to end up thick, so you can pour it over everything if you want). I like to put the garlic in the marinade, but this guy used way, way, way too little. Parsley and lemon were very strange things to me too.
“They keep talking . . . and he keeps ignoring.”
“Just use the right amount, not the white amount.” (Well, he put so much onion, he had to cut down on something, right?)
“Parsley in Adobo — WTF? WTF?!” (I honestly expected him to say something like “Looks like he just sprinkled green confetti on food. What he celebrating, bad taste?”)
LOL!
As a Filipino. The moment i saw the adobo with parsley on top i agreed with everything Uncle Roger said.
That’s why your all should Thanks to Uncle Roger because defend your cultures and stop claiming on Sabah 😆😆😆😆😆
Proud Filipino here and here I am eating my papa’s adobo
green onion
@Silent I use green onion as garnish like they do in more fancy mall restaurants.
Adobo is literally one of the easiest Filipino dishes to make and they still manage to mess it up
You just have to get the ingredients and throw it in the pot lol
I’d love to see Uncle Roger review very “Australian” foods. Like Vegemite.
As a Filipino, it’s absolute BLASPHEMY that he added soooo little vinegar and soysauce into that
As a filipino who LOVES adobo like any other, I cant properly explain how cringe and dull that looks. It doesnt even look like an adobo, it looks like a whole new recipe
If anythink it’s a bistek with the onions, but even that is a wrong classification