Go check out Auntie Leah and her restaurants in New York:
/ leahscohen
THANK YOU FOR 8 MILLION!
Uncle Roger's favorite noodles and dumplings (US only): eatmila.com/pages/uncleroger
💰 Support me so I can keep making weejios for you!
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Channel membership: / @mrnigelng
Shoutouts: www.cameo.com/mrnigelng
---
Uncle Roger is the creation of comedian Nigel Ng.
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© Orange Heart Productions
Congrats brother 8M subs! Uncle Roger always making food better by using humor and keeping it real.
Oh my god GUGAAAA
EARLY
hi uncle
Great Uncle Guga 😎
uncle rodger still gonna get you for putting Udon in the ramen xD
She’s actually right 😂some provinces in Philippines use coconut milk for adobo. Some put pineapple on it or potato as well. Uncle roger’s version looks traditional adobo. The other one is the fancy version. Both looks good yumm
Ginataang adobo is what I think it's called
Is it an Ilocano adobo?
I think uncle Roger's actually looks somewhat better
@@jjamesbrown this is more akin to bicol adobo. in ilocos sur, we use free range chicken for meat(native as we call it), and instead of soy sauce, we use bagoong(fish sauce).
Uncle roger's adobo looks more flavorful and leah's adobo looks more appealing to the eye
Uncle Roger in Bicol, Philippines we put coconut milk in our adobo version. We call it “Adobado” or adobo sa gata.. thank you so much for bringing our culinary to the world!
Ohh, just tasted that last week. One of my favorites now!
my fav version of adobo, glad to see a fellow Bicolano here !!
So glad he is making adobo, one of my favorite meals!🎉
Where in bicol can I find that since I live in the most northern province of bicol and idk if ive eaten it yet
is adobado other term for adobong puti?
That chef who used Datu Puti hits different. Approved by a native Filipino! Good Job!
My (white) mom used to make adobo all the time, no idea where she learned it, but she would always send me into the asian mart to find Datu Puti. I still remember it to this day
@@poptyaWow❤😊
Datu Puti, Silver Swan and Marca Piña isa the best!
Congrats Uncle Roger! I hope you get to 10M soon! 😉🎉
Hi chef james
Nice video right?
@@mochammadariqatillah2000an yes it is!
Looking forward to your review on this @ChefJamesMakinson
@@jacobbendana4548 me too!
As a Filipino, putting coconut milk in adobo is very acceptable, we even put pineapple 🍍 in our adobo. 😅😅😅
that actually sounds very delicious 😳
@@kouteipengin2goseriously, it does.
Pineapple on adobo is divine
@danielangelini1940 oh yeah, there too my friend
@@TG_TheRealTiger hear me out.. "a lot of Filipino dish contains pineapple because Filipinos have very sweet tooth"
She is genuinely the most excited and interactive restaurateur I’ve seen on this channel!! ❤❤
I think you missed the Chef Wan episode..
She's definitely a close second, though. @@shukrisaid3526
@@shukrisaid3526 well, the latest one (9 mil subscriber) definitely beat the others on that department
@@shaokhanwins1037 please understand the concept of time.
@@shukrisaid3526 yes, and im updating both of you.
Uncle Roger's version is homemade and Chef Leah's version is restaurant level. Thank you to both of you!
congratulations on 8m subs uncle roger! 🎉
KZhead themself
damn its youtube
It’s KZhead!
fuiyoh it's KZhead
A
As a Filipino I approve the Coconut milk. Adobo is very diverse depending on the region it's being cooked.
are u commenting on an uncle roger video or is my youtube glitching
"many varieties exist", thanks for using the other word in advance
Depending on what? 😂😂😂😂
@@PaulVillamor-km8rt"Depending on the region." Can you read?
The original Filipino Adobo was just white vinegar and no soy sauce because they never knew about soy sauce before. There are many variations of adobo because of different provinces in the Philippines. Thank you for sharing our culture ❤
My mom made this once. She said it's called "adobo sa puti" or basically white adobo. Just regular salt for the saltiness instead of soy sauce. It was pretty good.
True. Soy sauce is a Chinese influence. In Pampanga, I can still see a few carinderia that serve Adobong Puti. I prefer the one with soy sauce though.
The humor between these 2 chefs is awesome. We need a part 2.
Nah bro uncle Roger isn't a chef.
@@SyN_Bcumbodian butthurt 😂😂
@@SyN_B Butthurt Cambodian lmfao
There are two variants of adobo with coconut milk. One is "adobo sa gata" and the other is "gitnaang adobo" the difference is the point in time when the coconut milk is added. In ginatang adobo , the cooked adobo is simmered in coconut milk In adobo sa gata , the coconut milk is added at the latter part of the cooking process
Leah's version is a variant of the adobo sa gata
There is also one variant which I believe is well know in Bicol province which is "adobo sa asin" and it doesn't have soup.
most people i know would only do the coconut milk at the end cuz we believe it ruins the consistency.
interesting... cooking processes for adobo is indeed endless. i came across adobo sa puti, sa dilaw, sa gata and sa pula.. but seldom do i encounter ginataang adobo. otherwise, I'll take note of that insight.
Which one is the best? I need to try it.
Yep, she’s correct with the coconut milk. Depending on the region in the Philippines, they do add coconut milk. Some even use pineapple juice. “Adobo sa gata” is one of the best adobo versions out there. Purely Philippines style 👍
Although I think it ruins the longevity😂 of adobo
Bicol express yan.
on our hometown adobo sa gata is only done in exotic cooking like phyton etc hahaahah
@@pakpaker6564 hindi pre, kasi dito sa isla ang adobo sa gata ehh hindi sa manok o baboy, sa mga sawa at bayawak lang nila ginagawa yung adobo sa gata..
@@jonathancacho2307sa inyo yan. Samin ginagawa namin to sa manok at baboy.. kaya every region sa pinas may kanya kanyang version tlga.
I'm Japanese, but Filipino food is the best Asian food for me. Adobo, sisig, and the best bbq pork skewers on Earth.
my japanese i meaan reaaaaaally japanese friend makes the best adobo. yumi is that you? lol
@@jil2936 lol nope, I depend on my Filipino buddy for all my adobo needs!
I can't believe I didn't find you before. You always make me laugh and smile. Thank you
I feel like Top Chef missed a big opportunity by not hiring Uncle Roger when Padma announced she was leaving. Imagine Uncle Roger as the host and a judge. 10/10.
They probably didn't want the show to get banned in China
Good
@OfficialIIi you again
Hi Uncle Roger. Adobo has many versions. She actually made one that's called adobo sa gata. We even have adobo sa asin which only makes use of table salt (no soysauce, no vinegar) and it tastes great. The Philippines is an archipelago and almost every region has their own adobo version. The one that tastes the best, however, is the version made by our moms. :)
I usually have this but with chicken.
I’ll have to try more food!
What? Adobo without vinegar?
Wait what? I thought it was called adobong may gata.
I never heard of adobo with coconut milk.I'll try this one day.
I can't wait to make this!! Love the video!!
The energy in this video is infectious!
As a Filipino, thank you Tita Leah and Tito Roger for making our Filipino ancestors smile. Those asobo dishes puts a smile on my face.
For those who don’t know, tito/tita means uncle/auntie in Filipino/Tagalog.
@louiegarcia2500 as a Filipino/Icelandic, it's true.
Why did I think about Tito as a person
Are you mad about coconut milk ?
🇵🇭
Uncle Roger evolved even more from roasting chefs mainly Jamie Oliver to reviewing Food movies
fr
@Yoboy879k nice rickroll
Jamie Oliver egg fi rice 💀
Another stolen comment
he is funny, ciao
I can't count the laughter smiling til the end I love it. ❤
<a href="#" class="seekto" data-time="275">4:35</a> "Good food is worth getting into hospital for, you know?" Absolutely uncle Roger Like they all said, first bite taste like heaven, second bite will take you there
haha street food filled with e coli bacteria
then it's not good... it's bad
In her defense, my family (half Filipino) has an adobo recipe that uses coconut milk. We also have adobong puti (white adobo), adobong pula (red adobo, using asuete, also tomatoes), adobo sa pinya (pineapple), adobo sa saba (banana), dry adobo, fried adobo, pulled pork adobo, a few other variations with vegetables like potatoes, carrots and even yam, and versions of adobo rice for when there are leftovers. My favorite is Nana's CPA (chicken pork adobo). With the chicharon because we ain't scared of them fatty bits. 🥰🥰
There's also BBQ Adobo when forgot to turn off the stove 😂
@@dviant0056 I will never forget my Nana's slipper the three times I made those. 😅Asian grandparents be fierce. You better be cooking that adobo like your life depended on it!
@@dviant0056 HHAHAHAHAHAHA
We use lemon lime soda in our household. 😍
We call it adobo sa gata
I am also half Filipino and I would definitely eat both of their adobos, but Uncle Rogers adobo is the one that would bring me back to big family get togethers with my Filipino family. Just need some lumpia and all is right with the world!
whats up big mama lets have half filipino kids together pls
@@formula1marshalBRUH
@@formula1marshalLMAOAAOOAOAOAOA
@@formula1marshal Rizz
@@formula1marshalLMAOAOAIOAAKJ HAHAHAHAHA
I love how you all are friends and keep supporting each other =)
Uncle Roger, thank you for the great content over the years. You are my favourite cooking youtuber! But I have a question, you made Japanese Ramen, Chinese/Malay/Indonesian Fried Rice, Thai Green Curry, Vietnam Pho, Fillipino Adobo, Italian Carbonara, and even American Lobster Roll, but when can you make Korean food? I always wanted to see you make my country's food!
As a Filipino i would love to say that Tito Roger is well aware of what the Filipinos like to see and does exactly that.
Yes that's correct and original adobo doesn't have coconut milk.
yeah otits
His research is really good and always does research before doing a recording. Very unlike the other "chefs" who seem to just wing it when they do tv shows or youtube recipes.
adobo sa gata is a regional version of adobo..popular in bicol
@ericjohnformacion7204 true, with a lot of siling haba and labuyo😍😍🔥🔥 bicolano here😁😁
congo nigel. coming this far making up a character and having a seperate fanbase and getting recognized by big celebrities and chefs is a real big deal. keep this up man.
As a Filipino I'm happy that uncle Roger make adobo for us and knows how to do the steps to make it
I loved this episode so much. As a Filipino-american, I love that they stayed with their asian roots but they also change it up to add more flavour.
As a Filipino I am very surprised that Uncle Roger knows how many soy sauce and he does not use olive oil which I give more respect
how many soy sauce? finish your sentence
Don't be too surprised, I'm white and when I make adobo I use dark, light, and soy paste; always chasing that umami dragon babyeeee
@@carlocacho5733LOL
And the sisig
Yeah true..
Coconut milk is used in adobo in the Bicol region of the Philippines :) Each region has their own variation of adobo
Which just makes Adobo even better. Tired of one version? Just find another one lol
The people of bicol love their coconut milk!
@@Venjasmineand their spice tolerance
Ginataang adobo
we bicolanos calls it " ADOBADO "
Congratulation! Love your videos!
Actually, there is a Filipino version of adobo that includes coconut milk. It’s called adobo sa gata. Gata is a Filipino word for coconut milk. There are many variations of adobo - adobong puti, adobong pula, adobo with potatoes in it, adobo with eggs. Also, while chicken and/or pork are probably the most well known, there’s also squid adobo, and adobo with just vegetables (adobong sitaw, adobong kangkong). Each dish is delicious in its own way.
Here in the Philippines, Adobo has different variations. But it doesn't mean you can put any stuff in the dish. Good job Tito Roger that adobo looks good. The fancy adobo looks delicious too. You summon us (Filipino people) again.❤🎉
I did not expect fancy adobo to use Lechon Kawali. 😁
Adding coconut milk , won't the liquid just curdled?
@@Schoolsaredisease coconut cream/milk will turn into oil
@@MoniqueV119 so it will turn into an emulsion with soy sauce
@@Schoolsaredisease no need big word, haiya
A small poem for my favorite uncle, let's make him see: In the kitchen, Uncle Roger takes the stage, With his comedy and wit, he's all the rage. "Sorry children," he says with a sly grin, As he whips up laughter with every spin. His dishes infused with the fiery delight, Wok hei's magic, a culinary sprite. The smoky essence, the charred embrace, Uncle Roger's creations, a taste we can't erase. His expressions are priceless, his humor is divine, Bringing joy and laughter like a glass of wine. "Oi, chef, that's not how you treat an egg!" You know you fucked up when he takes down his leg. A big dash of MSG, a burst of delight, Transforming recipes to a tastier height. From stir-fries to soups, it works like a spell, Infusing dishes with flavors that compel. From soggy rice to eggs that don't quite fluff, Uncle Roger's critiques, he never rebuffs. "Haiyah!" he utters, with a touch of dismay, Teaching us to improve, in a humorous way. So let's raise a toast to Uncle Roger's fame, To his laughter-inducing comedy game. "Sorry children," he says with a chuckle and glee, Uncle Roger's comedy is here to set us free.
A true fan. 👏👏🤌🫰🫰
Nice bars!
🤓🤓🤓🤓
This man cannot be stopped, we must fear him and his rhyming power
Fuiyoo!!!!!!
This looked like a lot of fun!!!
Auntie Leah makes amazing delicious food, and she’s a sweetie!!
Filipino-American from New York here! I might wanna visit this restaurant next week! I also love adding coconut milk! As a matter of fact, if you like adobo with coconut milk, try Bicol express! My 2nd favorite Filipino dish!
filam 💀
Oh my favorite BICOL express I love it with all the green chili and pork and coconut milk Oh yes Oh yes yes yes ha ha ha ha ha ha
I haven’t tried coconut milk for my adobo, but I do use a lot of sugar and chili, i’ll try it with coconut milk later😄
Auntie Leah can rest easy. She's right with the adobo mixed with coconut milk in many regions in the country. Proud of her for bringing Filipino food and always proud of her heritage.
Now I'm craving for some adobo 😂😂
God.... this all looked amazing. ❤❤❤
<a href="#" class="seekto" data-time="748">12:28</a> This is how you know she's filipina because Roger showed up to make adobo and she made like 5 extra plates of food 😂😂
Guys, did you noticed that Uncle Roger is collecting “Aunties” right in front of us? We got Aunty Liz, Aunty Esther and now, Tita Lia. Damn, Uncle Roger got the "uncle" rizz and it hits real hard. 😅
Congratulations on 8 mil!!!
Dang that looks good 👍🏻 I've got to try the coconut one
As a Filipino who likes eating adobo, I can confirm that adobo is hella tasty! Goodjob Uncle Roger and Chef Leah, Filipinos are proud!
INDEED WE ARE!
Tito Roger's version is the traditional daily adobo dish we cook here in the Philippines. We actually add coconut milk on our adobo whenever we serve it during fancy occasions like birthdays, weddings or any special gatherings. It makes the sauce creamy and thick. Tita Leah's version looks good too, I'd like to try that method soon. Mabuhay to both of you!
I really enjoyed this video, amazing 8 million, well deserved.
I gotta try this 4sho! I'm from Louisiana and never heard of this a day in my life! Glad to see it!
The humor between Tita Leah and Uncle Roger is truly hilarious
Sometimes. He like hates white people lol
where is the humor lmfao?☠️☠️
I think your mother's food is like beef stew
It's Tito Roger now! Hahaha
@@lynx9208 those who dont have sense of humor needs to zipper their lips
Here in the Philippines the adobo recipe varies from region and families... believe it or not but there are others who put cream instead of coconut milk in adobo
I wonder if its like in Croatia with Pasticada. One name, huge variety of recipes depending on where its made and family recipes. And no one recognizes anyone's but their Grandma's recipe as "real" recipe :D
Thanks Uncle Roger. This video inspired me to make Pork Adobo last night. It's nearly identical to the way a pretty Filipina taught me to make it 55 years ago. When I was a young Naval Aviator, our aircraft carrier would take a break about every 30 to 45 days from our work in the Gulf of Tonkin and put into port in the Philippines for a week or so. I had the good fortune to meet some ladies living in Olongapo City; gosh they were nice. They taught me how to cook Pork Adobo, Pancit, Lumpia, and a few other dishes. Last night's dinner was delicious and brought back a lot of wonderful memories.
Her Adobo is out of the meta actually. Open to newer concepts and I respect that. Uncle Roger's Adobo is the more traditional one. Two Amazing cooks definitely!!
Coconut milk really makes Adobo super special making it more creamier. In Bicol, coconut is a staple, and vinegar made from coconut makes it more flavorful with a distinct taste.
👍😊
Oddly enough... taga-Albay ang nanay ko... never heard of ginataang adobong ano-ano. No thanks.
@@RyanAggabaoIm also from Albay, we sometimes put coconut milk in Adobo. We also have a version of adobo without soysauce, adobo sa puti.
Taga Sorsogon ako, at kilala ang Bicol sa mga Ginataang ulam. 😉
They also added banana (saging Saba) in their adobo. I'm from Pangasinan and I didn't know that coconut milk can be added to Adobos as well. We usually add some black pepper and dried bay leaves. I guess we have different food cultures in every region of our country. It's kinda cool.
Tito Roger even sliced the meat correctly while eating. He used his spoon and not a knife. Good job, Tito Roger!
Why use a spoon? Just tradition or some culinary reason?
@jamesfoo8999 Filipinos were warriors and highly skilled swordsmen. In Spanish colonial times, they didn't let Filipinos use knives when eating in case it would be used as a weapon against them. And so, my ancestors learned to slice food using a spoon. But even after our independence and knives could already be used, doubling the spoon as a knife pretty much stuck to this day.
@@trixie_pixie That's incredibly interesting, thanks
@@jamesfoo8999 You're welcome! :) Traditionally, Filipinos would eat with our hands and banana leaves. It's only when the Spanish came that we were introduced to cutlery.
@@trixie_pixiethat's more of a hypothesis than a fact. It's never once been mentioned in history lessons in the ph. Knives and knife making have existed for Filipinos long before the Spaniards even came. There was no way they could "take it away from us." Our cuisine is just better eaten with a spoon and fork, which was introduced by the Spaniards because Filipinos were seen as savages after seeing us eat with our hands. This particular fact, you'll actually see in our history books.
Uncle Roger needs his own line of MSG called "Fuiyoh"
I love how the uncle Roger's version looks homely (delicious) . ❤ For clarity: my friend's adobo recipe looks like uncle Roger's version of adobo, but it tasted absolutely delicious. In uncle Roger's style: tastier food doesn't need all that fancy plating BS.
probably tastes better
Rachel rey ‘s version look like poop covered with grass
Yep. Said the parish priest. 😅
Homely can and often means ugly, you know?
the other one looks like pork belly lechon slice with adobo sauce. uncle roger adobo is the authentic pork adobo. i know it taste delicious bc pork adobo is my favorite adobo and uncle roger nailed it.
As an American born Filipina, coconut milk is absolutely GENIUS for a more creamy and savory taste. But if you're on a budget, the main seasonings for garlic, pepper, soy sauce and vinegar as well as choice of meat works just fine too. Thanks Uncle Roger and Tita Leah!!
"that's a plan" 😭😭 i like her already
Both versions looked good!!! 😻😻😻
As a Bicolano, gata(coconut milk) is something we would normally put in our adobo, e.g. adobo sa gata. I only noticed that Chef Leah made her adobo differently by frying it therefore making it sort of lechon kawali first and adding the sauce and egg later to make it her version of adobo. Would love to try them both ❤
Uncle Roger as a Full Filipino, we actually use coconut milk in adobo, it may have regional versions, but in Bulacan and other tagalog provinces, we call it, "Adobo sa Gata" or Adobo in Coconut Milk.(edit: this is not our normal adobo, we also have a version without soy sauce, they only put salt it is called " Adobong Matanda " or Old Adobo.)
"Adobong Puti"
@@rommelcledera7361 It's also called Adobong Matanda because it's mostly cooked by the elderly women during feasts, but it can also be called adobong puti because of the pale color.
there's also adobo sa dilaw in batangas. using turmeric & vinegar.
@@jalenpark Fact! It was mentioned in KMJS😁!
Actually we do abobo here in Mindanao without coconut milk. We just have different kinds of adobos in different regions. But I'm gonna try using coconut milk in my adobo next time. 🥰
Perfect Adobo Tito Roger! As a Filipino, I also approve of putting Coconut milk in the dish. Tita Leah is great too. Heart to you guys! More power!
Nothing better than a rice cooker. Just so easy & perfect 🤌🏼
Congratulations on the 8M subscribers! Fun fact: though the most predominantly known Filipino adobo outside of the Philippines is either pork or chicken adobo, we Filipinos actually make other types of adobo, including squid (adobong pusit), frog legs adobo, water spinach adobo (adobong kangkong) and just about anything that uses the adobo foundation (vinegar stewing). Take note also that soy sauce is optional in cooking adobo. A lot of people just use soy sauce because it was of Chinese influence from 16th century onwards (estimatedly). And yes, you can add coconut milk to adobo. You can remove the soy sauce. But you cannot remove the vinegar at any given time.
Can I make adobo with beef meat or would it be a blasphemy?
@@serenityssolace Yes, you can. :)
and dont forget CPA lols
Adobong sitaw😊
If you remove soy and add coconut milk then it is a different dish🤷
Congrats, Uncle Rodger on 8M subs. Your videos are funny AF and informative. Being part Filipino myself, my grandfather taught me how to make pork, beef and chicken adobo ❤🇵🇭 Rip grandpa 🙏
In Gordon Ramsey’s opinion, Laos is the worlds top food destination
He said that to every cuisine he's tried, just to be respectful. Nothing new.
Yes he has said many great things about cuisines in many countries when he goes to eat there, BUT his top 3 rated food destinations are Laos, Vietnam, and Spain (Madrid)
@@WonderfulsVIP Sure xD
Keep making food better and soon enough you will be 10million!
Uncle Roger is so entertaining that he deserves every one of his eight million subscribers. Thank you for bringing humor to food videos. Ten million subs soon!
Adobo has a multiverse recipe in our country uncle roger... We have adobo sa gata, adobo cola, adobo sa pula or dilaw, adobo sa puti, adodo sa asin, and in visayas they do have an adobo humba it has a hard boil egg in it, spicy adobo, pininyahang adobo or adobo pineapple, adobo flakes and the most commonly known adobo across the universe the classic adobo.. Fuiyoh.. Glad you like our Adobo sa gata too Tito Roger.😂😂
Adobo with Tablea and Adobo with Peanut Butter. Love them.
I’m sure he knows lol he’s doing a bit lol
Adobo multiverse of madness
Uncle Roger always finds good reasons to go to New York.
Uncle roger looked like he was about to cry from how delicious that food was.
There's a lot of adobo variations in the Philippines and it varies from region to region like in our province we have "Adobo sa Pula" or "Adobo sa Atsuete (Anatto seed) also known as "Adobo Seca". It has a reddish hue due to the addition of atsuete (anatto seeds).
and dont forget , Adobo sa Puti :)
Exactly, tita lhea's version is Adobo sa Gata, my grandmama, Used tomatoes instead of vinegar, di ko alam kung ano tawag dun haha
Also there's Adobong Puti. 😄
I also love Adobong dilaw. Instead of soy sauce we use turmeric. 🤤
Congrats Uncle Roger!! I think you should feel good about yourself not just about the number 8 mill, but also just because of the thought that you have all these people around the world whom have never even met you and were all SO SO PROUD of you and your accomplishments! Tita Leah your food looks amazing and congratulations on 11 yrs of owning 2 restaurants in prime prime locations in the greatest city in the world?? As a parent??! Thats not an easy feat by any stretch!! I was born and raised here in these streets and i want to tell you that as a 30 yr old mom, im very very proud of your accompliments as well!! Very inspirational and i can only imagine the sweat tears and late nights you experienced to make your dreams happen!
MSG Fui Yoh! <a href="#" class="seekto" data-time="105">1:45</a> 🤫🤭
Congratz from germany to 8M subs! Yes, we do watch you too. 😅
Tito Roger, you gave Filipino adobo justice. The way you show how to make it with the correct ingredients, I can say you nailed it. It look so good and I like the way you sprinkled it with MSG. I just wonder when are you coming to the Philippines.
Uncle Roger's and Tita Leah's adobo versions made me feel so hungry! Thank you guys for promoting our food and yes, you two did great in cooking! Congratulations for the 8M Subs, uncle roger! From the 🇵🇭
My new favorite creator 😂😂😂😂😂
"You got kitchen hands"😂😂 I saw that slick comment coming lmao
Been a fan of this channel for a long while now. I know it’s jokes for entertainment, but Uncle Roger gotta walk that “not all food from south east Asia is good” referring to Cambodian food back! (<a href="#" class="seekto" data-time="216">3:36</a>) go a try some medium rare steak with our Cambodian steak sauce Tuhk Prohok, and you’ll realize what you been missing out on all your life! Starting my own hot sauce company, and this will be the 1st sauce I launch! (Also pairs really well with steamed cow tongue. Don’t knock it til you try it. That was my favorite dish by my mother since I was a youngin’) So many other great dishes in the Cambodian culture with so much complexity in our usage of ingredients. (Lemon grass being one the commonly used ingredient in our dishes)We just haven’t gotten the proper exposure yet! Cambodian curry, cambodian fried chicken, our papaya salad (paired with our beef on a stick), our lemon grass grilled fish with a mango, red chili, and fish sauce, and not to mention our beef on a stick with the pickled salad paired with rice! (Just to name a few.)
@@Te-legrem-OfficialMrnigelng ?? Run it! Lol
@@Te-legrem-OfficialMrnigelng As a Cambodian I'm very offended. That joke of yours is out of the line. It's inconsiderate and lame
@@Te-legrem-OfficialMrnigelng go get lost scammer
Just can't take his joke anymore
@@starsworld7619 Get over yourself.
From watching you in KL at the Joke Factory with 50 people to having 8M here! You're making people smile for sure!
My mom also use pineapple chunks 🍍 in her adobo too! It adds sweetness just like the coconut but I prefer my adobo with pineapple
Sorry to watch now you posted it after 1 month . fabulous one....❤❤❤❤ Going to watch next video ❤❤❤❤
I love the fact that this not just entertaining for Uncle Roger, but a learning experience for him. He's also open minded about new experiences. Glad he loved the adobo with coconut milk. APIIIIIR TITO ROGER!
Pampanga (Philippine province) Adobo uses coconut milk.. We also have varieties like White Adobo (no soy sauce, just fish sauce for saltiness), Yellow or Turneric Adobo (no say sauce, just salt/fish sauce and turmeric for saltiness). We also have another version which is Humba as what we call it (like the cousin of the soy sauce adobo but leaning more to the sweeter side). Coconut milk in adobo is somewhat known here in the Philippines and it is fire.
As a Filipino, both adobos look yummy! Thank you tita leah and uncle roger for getting adobo right! 👍🏻
Congrats, I have been a big fan
I grew up in Hawaii and had a lot of Filipino friends. I'm Puerto Rican and we have a a spice blend called adobo. But that's in Spanish. Super funny for us all getting confused talking about food and we're using the same word that means two different things in two different languages, but are both about food.
In Peru we have a dish called Adobo and it is made with pork too, very similar. I think it might be the spanish influence we all have in common.
I think that proves that people are more reated than we think
Yeah there's a lot of overlap between Filipino and PR food due to the shared Spanish colonialism. Lechon, flan, Arroz a la Valenciana etc. Plus the flags are similar.
As a Laotian, our cuisine is completely different from Thailand. In fact, the famous so-called Thai papaya salad is originated from our country. Gordon Ramsay recognised our food and so u should give it a try first before judging our cuisine.
I think he meant it as a joke, like he once said “Taiwan not real country” sarcastically
Really disappointed with this video
This man just brainless
yeah that's kind of messed up of what he said, also "larb" laab originated in Laos. as well as other things.
he so over that talk like this.
Don't ever quit!!! Me love Tito Roger.❤
i love this man
Cambodia's Phka Romduol rice has been crowned the best rice in the world at the prestigious World Rice Forum. On November 12, the Cambodian grain was named the "World's Best Rice" for 2022 at the event held in Phuket, Thailand.
Best rice once, it doesn't mean best foods.
@@airypie83 exactly, but he said our food is Thai food rubbish that was my extremely disconcerting.
@@airypie83rice is food because it pairs with certain meals
@@airypie83 Rice is the main food in many parts of Asia
@@airypie83go back and study or i gonna kick you ...... 😡😡😡
As a Filipino, I am so thankful you did this. Salamat po!
Roger always is the best ❤❤❤
I broke 2 rice cookers in 5 years - I'm saving for the big one
Congrats Unb. This episode was really good. The relaxed banter was awesome.