Why Chicken Adobo Is the Most 'Authentic' Filipino Dish Halo Halo
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Date: 2020-05-20
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Comments and reviews: 10
Doc
Chicken adobo really has different versions. The adobo I grew up with is a half chicken half pork belly mix. The usual base of soy sauce vinegar garlic black pepper bay leaf and we add sprite/7-up to soften and sweeten the meat. My wife has the same base but uses only 1 meat but without sprite/7-up but they add potato. We once ordered an adobo where they actually mix it with dried fish. And yes, I also had tried adobo with coconut milk. Some add flour or sugar to the adobo. Some like their adobo swimming on the vinegar soy sauce concoction, some want it dry and fried in its natural oil. Whatever the versions are, I think the nearest you can get to the authentic one (if there is such a thing) is use only a filipino Soy Sauce (sorry kikkoman) and white vinegar (No apple cider although I tried it and its very good too. So whenever or wherever you are eating and something smells like adobo, and taste like adobo. its adobo. Extra rice please. Kain na tayo!
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Chicken adobo really has different versions. The adobo I grew up with is a half chicken half pork belly mix. The usual base of soy sauce vinegar garlic black pepper bay leaf and we add sprite/7-up to soften and sweeten the meat. My wife has the same base but uses only 1 meat but without sprite/7-up but they add potato. We once ordered an adobo where they actually mix it with dried fish. And yes, I also had tried adobo with coconut milk. Some add flour or sugar to the adobo. Some like their adobo swimming on the vinegar soy sauce concoction, some want it dry and fried in its natural oil. Whatever the versions are, I think the nearest you can get to the authentic one (if there is such a thing) is use only a filipino Soy Sauce (sorry kikkoman) and white vinegar (No apple cider although I tried it and its very good too. So whenever or wherever you are eating and something smells like adobo, and taste like adobo. its adobo. Extra rice please. Kain na tayo!
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Bobby
I think before we discuss what's AUTHENTIC or what's NOT, we should think first how to properly introduce Filipino Cuisine to the American market. When I look at Kare-Kare, Dinuguan, or even Adobo, they don't strike me as the BEST tasting Filipino food there is. Well, actually, they're far from it. Nor do I think they're even that good looking or presentable. There are other Filipino meals that come to my mind when thinking of something that can appeal to the US and look far more presentable. 1. Chicken Inasal2. Cebu Lechon3. Lechon Sisig4. Lomi 5. Palabok 6. Max's Fried Chicken 7. Pinoy BBQ with Java Rice and achara8. Shrimp Sinigang or Bangus Sinigang If it's hard to get Bangus in the US for the sinigang, maybe Salmon can be used as a substitute. I think they already do this in the Philippines. Or if Americans find it disgusting to eat pork snout for the sisig, we can just use pure BELLY instead.
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I think before we discuss what's AUTHENTIC or what's NOT, we should think first how to properly introduce Filipino Cuisine to the American market. When I look at Kare-Kare, Dinuguan, or even Adobo, they don't strike me as the BEST tasting Filipino food there is. Well, actually, they're far from it. Nor do I think they're even that good looking or presentable. There are other Filipino meals that come to my mind when thinking of something that can appeal to the US and look far more presentable. 1. Chicken Inasal2. Cebu Lechon3. Lechon Sisig4. Lomi 5. Palabok 6. Max's Fried Chicken 7. Pinoy BBQ with Java Rice and achara8. Shrimp Sinigang or Bangus Sinigang If it's hard to get Bangus in the US for the sinigang, maybe Salmon can be used as a substitute. I think they already do this in the Philippines. Or if Americans find it disgusting to eat pork snout for the sisig, we can just use pure BELLY instead.
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Karen
LOVE this series and this episode! THANK YOU for shedding LIGHT on the truth regarding authenticity of Filipinix food. Its all about respecting and understanding the origin and indigenous ingredients to the Philippines + heart + innovation. Philippines is made up of thousands of islands! There are beautiful, distinct variations of traditional dishes all over the country. I couldnt agree more that authentic is NATURAL. Thats why Filipino spaghetti and hot dogs-colonized American type dishes are NOT considered authentic Filipino food. The dishes mentioned (sinigang & adobo) and those not mentioned (bangus, diniguan, kare kare, lechon, pinakbet, suman, bibinka) & native ingredients (such as ube, camote, coconuts, cassava, fish, calamansi, bagaoong, banana leaves, etc) are the real authentic foods native to the Philippines. Keep keeping it REAL! This is INSPIRING!
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LOVE this series and this episode! THANK YOU for shedding LIGHT on the truth regarding authenticity of Filipinix food. Its all about respecting and understanding the origin and indigenous ingredients to the Philippines + heart + innovation. Philippines is made up of thousands of islands! There are beautiful, distinct variations of traditional dishes all over the country. I couldnt agree more that authentic is NATURAL. Thats why Filipino spaghetti and hot dogs-colonized American type dishes are NOT considered authentic Filipino food. The dishes mentioned (sinigang & adobo) and those not mentioned (bangus, diniguan, kare kare, lechon, pinakbet, suman, bibinka) & native ingredients (such as ube, camote, coconuts, cassava, fish, calamansi, bagaoong, banana leaves, etc) are the real authentic foods native to the Philippines. Keep keeping it REAL! This is INSPIRING!
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aphrodyboi
Growing up as a kid in mindanao which is the southern most part in Philippines has a different variation of an adobo. It is more spicy and that was the adobo i learned to love. When i start to travel from different region of the country my go to dish is always adobo and i tasted several variations. White adobo, black, yellow, purple, soupy and dried adobos, sweet or salty and the taste is always a fusion of experience. Different region has different take of this dish and i say this dish has a personality of its own. I finally understand what tita Amy said. Authenticity is derived from the natural ingredients you use and it cannot be measured as it varies region to region as they use the ingredients that is available. You just have to respect the authenticity of such dish to fully understand the beauty of the adobo dish.
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Growing up as a kid in mindanao which is the southern most part in Philippines has a different variation of an adobo. It is more spicy and that was the adobo i learned to love. When i start to travel from different region of the country my go to dish is always adobo and i tasted several variations. White adobo, black, yellow, purple, soupy and dried adobos, sweet or salty and the taste is always a fusion of experience. Different region has different take of this dish and i say this dish has a personality of its own. I finally understand what tita Amy said. Authenticity is derived from the natural ingredients you use and it cannot be measured as it varies region to region as they use the ingredients that is available. You just have to respect the authenticity of such dish to fully understand the beauty of the adobo dish.
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Anjelica
It's very hard to define authenticity. PREACH! I see videos focusing on Filipino food and it makes me soooo mad whenever I'd see people comment, That's not authentic! That's now how a real lumpia or real adobo or pancit or lechon is like! We have 81 provinces and hundreds of millions of people, with millions outside of the Philippines. Everyone makes a different version in their homes, cities, provinces. There's a million ways of cooking adobo or Sinigang or pancit or lumpia. You can't just have one effing defining recipe for it. A family in the US whose first generations brought their own recipes may change some things because of the unavailability of ingredients but that doesn't make it any less authentic. Can we now just appreciate a recipe and share what's different with our own versions? Thanks.
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It's very hard to define authenticity. PREACH! I see videos focusing on Filipino food and it makes me soooo mad whenever I'd see people comment, That's not authentic! That's now how a real lumpia or real adobo or pancit or lechon is like! We have 81 provinces and hundreds of millions of people, with millions outside of the Philippines. Everyone makes a different version in their homes, cities, provinces. There's a million ways of cooking adobo or Sinigang or pancit or lumpia. You can't just have one effing defining recipe for it. A family in the US whose first generations brought their own recipes may change some things because of the unavailability of ingredients but that doesn't make it any less authentic. Can we now just appreciate a recipe and share what's different with our own versions? Thanks.
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straubrey
kaya ndi gaanong na aapeciate at sumisikat at nakikilala ang totoong pinoy food dahil sablay ang paliwanag ng matandang babae. inuna nya ang fusion bago ang BASIC authentic. hahaha! yan ang wala ang Pilipino ikumpara sa thai viet chinese malay indonesian indian jaanese korean food. kaya lahat sila super sikat at pamilyar na sa buong mundo at widely acceoted dahil yung BASIC at authentic nakilala nila kaya hindi sila confused. ang problema sa mga pinoy lalao na yung mga immigrant na puro kasosyalan ang nasa isip. puro fusion muna ang inuuna i-consier at gawing westernized ang authentic and basic pinoy food. sorry but not sorry pero yun ang totoo
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kaya ndi gaanong na aapeciate at sumisikat at nakikilala ang totoong pinoy food dahil sablay ang paliwanag ng matandang babae. inuna nya ang fusion bago ang BASIC authentic. hahaha! yan ang wala ang Pilipino ikumpara sa thai viet chinese malay indonesian indian jaanese korean food. kaya lahat sila super sikat at pamilyar na sa buong mundo at widely acceoted dahil yung BASIC at authentic nakilala nila kaya hindi sila confused. ang problema sa mga pinoy lalao na yung mga immigrant na puro kasosyalan ang nasa isip. puro fusion muna ang inuuna i-consier at gawing westernized ang authentic and basic pinoy food. sorry but not sorry pero yun ang totoo
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shadows4271
it is hard, almost impossible to define what is authentic filipino cooking. With more than 7000 islands with, often, different cultural and culinary traditions, you can go to a town and get authentic cooking then drive down 10 minutes away and get a different authentic version of the same dish. What it boils down to, is a cuisine that is inherently customized and customizable for the diner. In a way this encapsulates the whole filipino mentality. The guest is king and the food adjusts to the guest not the other way around. Like being a guest in a filipino home.
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it is hard, almost impossible to define what is authentic filipino cooking. With more than 7000 islands with, often, different cultural and culinary traditions, you can go to a town and get authentic cooking then drive down 10 minutes away and get a different authentic version of the same dish. What it boils down to, is a cuisine that is inherently customized and customizable for the diner. In a way this encapsulates the whole filipino mentality. The guest is king and the food adjusts to the guest not the other way around. Like being a guest in a filipino home.
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pomx2js
Where are all the Filipinos who grew up in the Philippines? I'd like to hear their comments about this video. I don't think the definition of authenticity is as flexible as she makes it seem. If you're an inauthentic restaurant, just own it and be proud of the fusion flavors you're creating. It's not necessarily a bad thing as long as the food actually tastes good. The fact that she's being so defensive about people slamming her as being inauthentic says something. Filipinos in the Philippines, I'd like to hear your take on this video.
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Where are all the Filipinos who grew up in the Philippines? I'd like to hear their comments about this video. I don't think the definition of authenticity is as flexible as she makes it seem. If you're an inauthentic restaurant, just own it and be proud of the fusion flavors you're creating. It's not necessarily a bad thing as long as the food actually tastes good. The fact that she's being so defensive about people slamming her as being inauthentic says something. Filipinos in the Philippines, I'd like to hear your take on this video.
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Ricardo8388
Last time I had sinigang. it was so sour my eyes teared up. Ive never had sinigang this sour in the phillipines. but people outside the phillipines wanna show how sour they can make it. its horrible. It should be sour and salty but not eye wateringly sour. Also the adobo. too watery. where is the oil? I have eaten adobo made by 5 different lolas and it was all differnet. best one was in palawan. but also different versions in luzon. and ilo ilo. this one seems totally different to me.
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Last time I had sinigang. it was so sour my eyes teared up. Ive never had sinigang this sour in the phillipines. but people outside the phillipines wanna show how sour they can make it. its horrible. It should be sour and salty but not eye wateringly sour. Also the adobo. too watery. where is the oil? I have eaten adobo made by 5 different lolas and it was all differnet. best one was in palawan. but also different versions in luzon. and ilo ilo. this one seems totally different to me.
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Basadict
This is so genuine. We can all agree that Filipino food has to be rooted to the culture. Like for example, how do filipinos enjoy cracklings? I personally like it because its something I grew up having. After exams in the afternoon, playing with fellow kids in the neighborhood, watching anime in the afternoon, mixing it with dinner like monggo? Haha. So fun. Anyway, filipino food doesnt have to be for everyone. Its food, and its meant to be enjoyed, not forced into anyones mouth.
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This is so genuine. We can all agree that Filipino food has to be rooted to the culture. Like for example, how do filipinos enjoy cracklings? I personally like it because its something I grew up having. After exams in the afternoon, playing with fellow kids in the neighborhood, watching anime in the afternoon, mixing it with dinner like monggo? Haha. So fun. Anyway, filipino food doesnt have to be for everyone. Its food, and its meant to be enjoyed, not forced into anyones mouth.
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