Flavor Thoughts

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@fran931 Күн бұрын

Gricia= Cacio&Pepe+Guanciale❤

@cynthiagonzalez658 2 күн бұрын

When did adobo include onions⁉️

@blurryyface5104 5 күн бұрын

Mouthwatering dish🤤 *you can make it a little spicy, it's actually good

@manilatrucker2881 5 күн бұрын

Wow. Yummy.❤❤❤❤❤

@jericotan4137 8 күн бұрын

measurement pls

@muratmurat8030 13 күн бұрын

Looking so much delicious

@thereisonlyonewright3040 17 күн бұрын

Only recently have people started putting onion in adobo. I was born and raised in Leyte and never would you put in onion. But looks very good.

@rizzacapinding1492 17 күн бұрын

Do i need to put the marinade inside the refrigerator?

@flavorthoughts 17 күн бұрын

Hi there! Yes, you best put the marinated chicken at least 2-3 hours, or best overnight in the fridge 😊

@kresnadestyawan4715 22 күн бұрын

We call it ayam kecap

@artypyrec4186 22 күн бұрын

I have all this with an asterisks.

@ddomfire 26 күн бұрын

looks so good! i need the portions for the vinegar, dark and regular soy sauce =)

@shihlin1 29 күн бұрын

I've never come across a dish where there are a thousand ways to make it. My Filipino friend says Westerners have desecrated their national dish, adding stuff that wasn't existent from their grandmothers' generation. But even among Filipinos there's no concurrence to how to make it. This recipe seems more like a Premium Edition

@nayeem3905 29 күн бұрын

Can I substitute palm sugar for cane sugar? The recipe looks delicious!

@samimuhammad7039 Ай бұрын

Don't u need salt for chicken adobo?

@thilokapremarathna3376 Ай бұрын

Meka Kanna ba yakoo

@Estinetin Ай бұрын

Recipe

@MARITESSPulgade Ай бұрын

Wow

@winstonabalos7546 Ай бұрын

big no no the onion with the adobo...

@JPLMONEY23 Ай бұрын

Imma try this recipe....looks delicious.

@veronicasalas2666 Ай бұрын

New sub!

@flavorthoughts Ай бұрын

Welcome veronica!

@michaelatyourservice4004 Ай бұрын

Sarap nyan lalo na yong ni marinate niya ginawang sabaw .. at dahil jan nag adobo kami hahaha

@shrutibhavsar7571 Ай бұрын

Bro do you have a Spatula?

@karensmith1685 Ай бұрын

Looks delicious ❤

@Viral_Hit412 Ай бұрын

what can I use instead of palm sugar?

@flavorthoughts Ай бұрын

Hi there! You can also use cane sugar, which works great as well 😊

@guillerhonora717 Ай бұрын

I think you need to crush the spices...

@Princexile Ай бұрын

God is glorious

@CookingJyu Ай бұрын

I recently made pork adobo for the first time ! I really wanna try the chicken version 😋

@obione7022 Ай бұрын

Next time post a caption what ingredients added !

@itssunnii-z2d 2 ай бұрын

I’ve seen pistachios and chocolate, but pistachios and ham is a new one for me.

@jennycortes4901 2 ай бұрын

Think this is the best adobo recioe that i have seen

@konradwallenrod00 2 ай бұрын

What do you mean by the Roman pasta?

@Takhar7 2 ай бұрын

The major pastas of Rome. What do you think it means 😂?

@PennyGeist 2 ай бұрын

The city of rome is home to 4 specific pasta dishes. If you combine pepper, cheese and water you get "Cacio e pepe". To that ad Guanciale to get "Alla Gricia". You now can either ad eggyolk to get "Carbonara" or tomatoes to get "Amatriciana".

@konradwallenrod00 2 ай бұрын

@@Takhar7 🤣🤣🤣 pasta from the roman times

@Takhar7 2 ай бұрын

@@konradwallenrod00 LOL you mad lad. Fair enough, I laughed hard at this. Have a great day 😂

@konradwallenrod00 2 ай бұрын

@@Takhar7cheers, you too!

@JayGreggy4973 2 ай бұрын

I appreciate this video. Very tasty looking.

@marcusmapalad9541 2 ай бұрын

Adobo "filipino style"? Adobo is a Filipino Dish

@RNvlogs-re7fc 2 ай бұрын

Oh my favorite food

@jennycortes4901 2 ай бұрын

I like this recipe- simple and looks delicious

@nicolle2126 2 ай бұрын

to pile more on the food network segment, the chef stressed that it's "important not to get too much color on the aromatics" when in Filipino cuisine the first step in most dishes is "gisa" which is to toast garlic and onions into the oil so that the flavors infuse and deepen..... it's always good to have the garlic on the edge of being burnt (of course not too much since it will get bitter. But brown crunchy toasty garlic oil? Arguably the basis of most of our cooking)