some parsley
what what what?
parsley into Filipino adobo?
Uncle Roger and I have been on tour for all of this year essentially
if you come to the show wearing orange
and you sit near in the front
Uncle Roger usually picks on you so that's been super fun
I've posted a few videos of Uncle Roger roasting the crowd
roasting the people who wear orange
you can check them out in the stand up comedy playlist
link below as well
so yeah, these are the final days of haiyaa tour
we're not doing anymore
it's too much traveling
I'm tired, Uncle Roger is tired
get tickets now to the final dates
and hopefully see you on tour
today, we review nephew Geoffrey Zakarian making Filipino adobo
this dish have many variation
everybody make it different way
so it hard to fuck up
but this nephew Geoffrey, he wearing suit to make Asian food
haiyaa, Uncle Roger don't have good feeling about this
I'm making a traditional dish of Filipino adobo
I can smell the spices
there's some chicken thigh in a bag
who the people sitting down?
they just getting ignored
this is very important
some low sodium soy sauce
low sodium
-always buy the low sodium -always
why? low sodium soy sauce is soy sauce with less flavour
who want that? haiyaa
don't be pussy
buy regular soy sauce
big man like you scare a little bit of sodium? haiyaa
-always buy the low sodium -always
very inexpensive white vinegar
vinegar, correct
maybe put more, Filipino people love vinegar
all the top silverware,
some brown sugar
sugar good
some black pepper, a good amount
black pepper okay
usually we use peppercorn
Habanero
what?
Habanero
what he putting in there?
Habanero
haiyaa, Habanero don't even grow in Philippine
what you're doing, suit nephew
usually, Filipino food not even spicy
no need to put chilli in there
but if you want to put chilli use Filipino chilli
Habanero
oh, Habanero
that the weirdest reaction to chilli
Habanero
oh, Habanero
okay and we're gonna mix this together, massage it
you went for it with that habanero by the way
and put it in the
they getting ignored again
it really gets better, okay
marinating okay
and we're gonna strain the marinade
we're gonna reserve the marinade
we're gonna keep this, it's a lot of flavour
okay, good
then we're gonna take a beautiful dutch oven
we're gonna sear it skin side down and get a really good colour
searing okay, but that optional
and who making adobo in this fancy Le Creuset saucepan haiyaa
you know how expensive this shit is?
200 and 70 pound
it's too fancy
spending money on saucepan
spending money on expensive suit
but the ingredient for adobo wrong
why don't you spend money on Filipino cookbook instead haiyaa
you can see the colour that's happening here
it just looks fantastic, all right
there just so much flavour
so when they get nicely crusted we're gonna take them out
look nice
put them on a dish
look at all that, look at that crust in the bottom of the pan
and you want to keep that skin on
you need it, it was beautiful about that skin it creates like a flavour protector
an insulator from all that
so to this fat you keep here
really nobody care about those two people
they keep talking and he keep ignoring
why they there? are they still getting paid by Food Network to be ignored
must be nice
when Uncle Roger still married to ex-wife auntie Helen
I get ignore for free
this good life, this one
flavour protector, an insulator from all that
so to this, this fat you keep here, some onion
no, traditional adobo, no onion
this is gonna need
some garlic
garlic correct
a little salt and pepper
but wait
that it? that all the garlic you use?
you just using what?
that too little
nephew suit guy, when Uncle Roger making adobo
I use like 10 or 20 whole clove of garlic
just smush the whole clove and throw in pot
nephew suit guy, use the right amount, not the white amount
this is gonna need
some garlic
for Asian cooking, garlic is like money: it's never enough
just putting five slices in there
don't tease us with your five little slices of garlic
the guy treating garlic like truffle
and we're gonna stir that, just to pick up the flavour
it doesn't have to get very brown
because this is going to simmer for about thirty minutes
see that? it's not really it's cooked, just
gathered all that stuff
I'm going do another gathering by deglazing with the marinade
deglazing
what deglazing mean?
adding liquid to hot pan
which allow all the caramelized bits stuck to the bottom to release
so deglazing just mean using liquid to clean the pan
then just say that, no need to show off with your technical term
life too short for this Le Cordon Bleu cooking school bullshit
deglazing, does this guy also say he deglazing his toilet instead of flushing
I'm gonna do another gathering by deglazing with a marinade
very important in Filipino cooking with the adobo is bay leaves
bay leaves correct, no, too too little
but you really need the flavour and just plain old fashion water
water, good
but I think that too much
it's gonna be so watery later
okay you're gonna put that, the chicken skin side up back in
yeah, cook in the sauce, correct
this adobo gonna be so bland
it's great, it's great
not enough garlic, too watery, not enough bay leaf
it's so simple and you can make this and
basically start to finish about forty five minutes
but after you get this
what
don't clap, clap for what?
that watery as shit
adobo is the opposite of woman, it can definitely be too wet
oh god
sorry children
this crowd so easily impressed
Uncle Roger need to get these people to come to my comedy show
I have rice, warm white rice with no seasoning, very important
warm white rice with no seasoning
rice with no seasoning
it just called rice, that what we call plain rice in Asia
just rice! nobody say rice with no seasoning haiyaa
when you eating bread
do you also say: oh, I eating bread with no spread, no
we just say we eating bread
has all the seasoning you need here, right
I wanna see
rice look okay
the Habanero is in there
a little beautiful sauce on top
that looks pretty darn good
it look okay
some parsley
what what what?
did he...?
did he say parsley?
some parsley
parsley?
into Filipino adobo?
Uncle Roger so upset, I put my leg down from chair
parsley don't belong in Asia food
you're not making pasta
parsley in adobo, what the fuck?
nephew suit guy
what type of Asian food got parsley in it?
I think this nephew suit guy want to put cilantro or spring onion
but he cannot find, so he go oh:
this parsley also small green leaf type of thing
put that shit in there, nobody notice
haiyaa
and parsley
I was always served for meal with lemon
what?
nobody eat adobo with...
Uncle Roger I eat adobo so many times now
never one time with lemon
what you mean always serve with lemon?
where you eating your adobo?
Jamie Oliver restaurant is it?
monsieur, thank you
oh, slips right through
I can smell it
oh
look at that, too watery
haiyaa, nephew suit guy, it all going okay
until you add the parsley and now it all fucked up
Uncle Roger sad now
niece and nephew, Uncle Roger recently tour Indonesia
and on latest episode of podcast
nephew Nigel talk about the whole experience
go check out HAIYAA podcast now
link in description
and buy ticket to my tour!
bye bye