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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26 Responses

  1. Nick DiGiovanni says:

    I hate seeing Uncle Roger let down.

  2. Aayla Breast Vlogs says:

    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.

    • SupAll says:

      @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.

    • BACKUP ACCOUNT says:

      @SupAll my dad is bisaya. I grew up with fried adobo, with the broth served on the side. is dry adobo a cebuano thing?

    • SupAll says:

      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.

    • 卄Ƥ・toshiro says:

      Just looking on your DP 😳

    • Argos Official says:

      @Nicole B. Velasco pineapple on adobo is like putting hot sauce on chicken breast marinade; unconventional, but acceptable

  3. Nadlie-Sama says:

    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. 🤦🏻‍♀️

    • BiddyL says:

      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!

  4. Alex Marcelo says:

    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.

  5. Rip VanWinkle says:

    “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?”)

  6. thespeedywarrior says:

    As a Filipino. The moment i saw the adobo with parsley on top i agreed with everything Uncle Roger said.

  7. hirahi says:

    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

  8. BestAverageGaming says:

    I’d love to see Uncle Roger review very “Australian” foods. Like Vegemite.

  9. Minz says:

    As a Filipino, it’s absolute BLASPHEMY that he added soooo little vinegar and soysauce into that

  10. BunBun Chan says:

    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

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