I Flew To The Philippines To Learn Everything I Could About Adobo | Origins

I’m on a mission to discover the origins of famous dishes worldwide and who better to teach me than the local cooks themselves! Adobo in the Philippines is the perfect first dish for this series, so come along as I try many different varieties and learn from the experts on the ground!

Massive thank you to:

FOLLOW ME:

Director, Chef and Host: Andy
Videographer, Editor: Mitch Henderson
Production Manager: Dazz Braeckmans

[MegaRealDark]

Joel Binamira - what a legend "hundred's of varieties, none of them wrong, all of them good", "they're both great it's just a question of technique, ingredients". What a brilliant outlook on the evolution of dishes!

[lumpiaqueen]

So so grateful to be a part of this! Thank you for visiting and for sharing our culture 🙏💕 Congratulations team!

[ScharfeZungel]

Dude, I have never seen any YouTuber having so much care and respect for ANY culture in a documentary type content. You have my respect sir!

[diejoub-u]

"none of them wrong, all of them good, everyone's mother's version the best" is so true, i've never liked anyone's adobo as much as i loved my mother's cooking!!

[GHOST-pizq]

i love the way joe explains it, hes not negating other recipes instead he explains the origin of the dish and gives us the most authentic traditional version without being elitist about it

[Trifluvien]

Well, getting Joel Binamira to teach was a very good call. I first saw him on an Anthony Bourdain show. I am not Filipino, but I still would daresay that Joel Binamira is a national treasure to the Philippines.

[angelserenade]

"As you notice, we don't measure anything"

As Uncle Roger says, we use our "feelings" for measurement when it comes to cooking.
Sir, you have summoned once again, the majority of us Filipino who enjoys your content. We can't wait for you to try cooking some more variations of adobo. As Sir Joel Binamira mentioned, "there's hundreds of varieties, none of them wrong, all of them good" - this sums up every Filipino dishes. Every region, every family has their own recipes for everything :D

I hope you enjoyed your stay here in the Philippines as well, despite the extreme heat of course :D

[philipcarinoso]

“Origins” Still dumbfounded that the start of the series is Adobo with the first guy invited to share his experience is a legend in Filipino cuisine. The whole vlog is a testament to your dedication to spread the love of food to the whole world. As a Filipino, I am so proud of this. Thank you Andy and the Team for what you are doing. May you be blessed with a long life of spreading more delicacies to the universe.
Come back to the Philippines 🇵🇭 soon as there are more than just Adobo🐽

[chuchurasai]

“Everyone’s mothers version is the best” couldn’t agree more😊

[mattsnyder]

I kind of dig how people told Andy his adobo wasn’t correct, so he flew to the Philippines to film 3 people making completely different adobos 😂

[padfoot]

Mad props to you and your team for pairing up with some of the Philippines' best. Joel could be considered one of the first food bloggers in the Philippines. He was also the one who hosted anthony bourdain during his first visit to the country where Mr. Bourdain named lechon as the best pork dish in the world. Ige is a well-respected food historian and he has been a proponent of regional Filipino cuisines for decades. Meanwhile, the people of The Fat Kid Inside Studio are leading the charge in the next generation's appreciation for the many hidden gems in Filipino cuisine.

I hope you all had a blast during your visit and I'm sure many of your Filipino fans -- me included, cannot wait for you to return and enjoy other dishes that speak about our history and culture

[ronaldopascua]

Adobo is not just for Meat (Pork, Chicken, Beef) but also for Fish, Seafood, Veggies & other exotic ingredients. it can be spicy, salty, sweet, or sour flavor. Along with the meat, you can also put in some potatoes, carrots, plantain, pineapple, sweet potatoes, or any root crop. you can also put some other spices and liquids like coconut milk (Adobo sa Gata), Turmeric (Adobo sa Dilaw), and many more variations. Like The Philippines' 7000+ islands, there are as many Adobo as you can have. That is why Adobo best represents the Philippines.🥰🥰🥰

[vashSJ]

the no-soy sauce one is how my mother cooks adobo, hers is much more reduced though. "none of them wrong, all of them good" is such a great line to describe adobo varieties.

[wiccachu]

3:32 'none of them wrong. all of them good. but everyone's mother's version is the best.'
this is going to be one of my best definitions of Adobo moving forward. this man, Joel Binamira, is very articulate.

[komentarista_mayor]

I'm a Filipino and my Mother told me that there are 100 ways to cook Adobo. From what I learned about History, adobo, or was called before adobar was not even a recipe but a process of preserving the meat. but later on, became a delicacy here in the Philippines.

[Locomaid]

So jealous! As a US Navy brat from the Pacific in the 60‘s and 70‘s, Filipino people and Filipino food were a beautiful addition to the Navy base lifestyle. I now live in Europe and practically run to any Filipino street food stand I hear about. Adobo is „pork stew“ to me and as such, every version is awesome!

[darylcastillo]

What I like about Andy here is that he steps back as his guests explains their recipes, which makes him a great host. I'm gonna call him an honorary Kuya or Tito.

[MikiSibs]

i love how sir Joel incorporated history with the pot, the ingredients and the actual dish

[btsm]

putting the pre-colonial adobo recipe right from the start and discussing the reason as to why it existed in the first place is an enlightening way to educate common folks about local culinary background. thank you very much for showcasing our culinary culture and will be looking forward your very own kiwi adobo 😊😊

[PGrafilo]

Im a Filipino and I appreciate your effort knowing about our food. You deserve respect! Props, Andy!