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Adobo | ULTIMATE guide

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Good Morning, Kabanos! I'm Chris Urbano and I am a chef here in the Philippines if you didn't already know that and today I'm going to give you The definitive guide for how to do Adobo Adobo Recipe by Chris Urbano Now this is obviously not a new recipe It's not hard to find a lot of recipes, but what I found on the internet when I research adobo is It's always, you know, somebody's particular style you know of adobo, how they do their adobo and This is one of the challenges with Philippine cooking period is that there's so much variation in how you can do particular dishes So it's actually important not to necessarily learn how to make somebody's type of adobo You need to understand adobo You need to understand the history of adobo and where it comes from and how it has so many different types of varieties So today I'm going to teach you how to make what I would consider and what most Filipinos would consider to be standard classic Filipino but then I'm going to talk you through also a number of the different variations of adobo and the many many many different ways that You can make this dish

Okay now guys, you'll notice something a little bit different I'm in a new kitchen today compared to some of the old recipes that I have done Right, and I'm actually in my home kitchen and I'm really in my home kitchen You can tell because we've like made the set look really nice But you see these tape here this like red and yellow tape behind me This is actually like a safety thing I do with my kids in my own kitchen because they they actually come in here and the red zone means you can't touch this stuff or this is the hot zone of the kitchen and then the yellow zone is like you need to still watch out because there's A toaster and a kettle over here, but we don't do as much food preparation on this side So kitchen safety is really a thing, especially if you want to start cooking with children, and that's how you know This is my real home kitchen that we're in So the other thing you might notice is that my kitchen cookware has leveled up So I just wanted to do a shout out to masflex who provided a lot of the cookware that you see in the kitchen Thanks to them for helping me make this show and helping me take the message about how great Filipino food is to our Kabanos around the world So new kitchen, new recipe, or maybe old recipe but a new way of doing it I'm going to show you many ways of cooking adobo today Adobo really starts with a couple of very basic ingredients like a lot of Filipino cooking Yes It's gonna start off with garlic and onion and I think like 80% of Filipino recipes would start off You know with these couple of ingredients and I'm gonna today be giving you the recipe for what I would say is a standard household preparation of adobo in terms of the quantity, right so we normally quantify around a 1 kilo of meat so all of the measurements you're gonna see today are for a 1 kilo of meat adobo Okay, so I'm gonna start with a little bit of oil I will be sauteing first my garlic and onions And also the pork that we're gonna be using today to get the flavors out before we start adding in some of the liquid ingredients My standard oil that I'm using with cooking at the moment is a blended canola and sunflower oil You know, I like the high heat properties of the vegetable oils and also the pair of lower cholesterol compared to using palm oil So I've just got a regular round onion here You can use any type of onion I mean you can put in red I think typically with Filipino adobo what people would use a brown onion and Normally for this recipe we would slice it into rings Okay, so we'll get that into a pan next, okay So while those are simmering Let's talk a little bit about the different types of meat that you can put into adobo, right? So the classic adobo I believe huh is going to be a pork based adobo now filipinos will often adobo chicken They will do adobong squid, but you can actually add or anything as I said earlier It's not actually a recipe as much as it is a way of cooking right, you know It's almost like being soup Like it's a genre food almost not a specific recipe where you have to have particular ingredients You do have to have a couple of common things when you make adobo So what you absolutely have to have is vinegar Peppercorns, bay leaves, and that's it

That's the only actual compulsory things in adobo If you do those things what you're gonna end up with is what we call adobong puti that which if you're going "oh that sounds like Maputing Cooking" it comes from white like the white adobo Puti is the root word for white and That's the probably the first type of adobo that was ever cooked in the Philippines before the trade with China and before the Spanish colonization I'm sorry for the non Filipino speakers and those will drop into tagalog but before there was an influence on the philippine food from China and from Spain you would just be cooking with vinegar here in the Philippines and it was a way to prolong the life span of the food I think the nationally accepted form of adobo now would have soy sauce in it That would be considered I think standard in the Philippines would be very unusual now to say the classic adobo did not have soy sauce So I would kind of consider that that is also a compulsory ingredient now when it comes to the meats you have Pork which I believe that is the classic and most standard the second most used meat in the Philippines would be chicken and sometimes Filipinos will Combine them into what we call the CPA, which is the chicken pork adobo Right and you mix bits of chicken so usually wings and drumsticks and then you'll have bits of pork Cut into you know quite large chunks like I've got here and you would mix those together So those are the types of meat that you would typically used but you know, you can put adobong pusit Which would be squid I consider that to be a slightly different recipe because we're starting to use usually Chilies and tomatoes when you cook that, so when it comes to like a standard preparation of adobo This is typically the meat you're going to use So the type of pork that we would normally use when cooking adobo it's usually going to be the Kasim which is the like the pork rump and it's just chopped into quite big cubes and in the Philippines it's known as adobo cut So if you're a Filipino you'll obviously Know to ask for a double cut but most butchers won't know what that is So you can tell them that you want sort of I guess large chunks of the pork butt or the pork rump now sometimes Filipinos Will use different cuts You can do it with liempo For example, there's no rule on the type of meat used

But I find this is the way the most often used and you know This is a cut that does benefit from a long simmer time to tenderize it So one that you're gonna simmer off in adobo for a while it's not a bad choice and save your liempo for other dishes or just grill it And liempo for the non Filipino speakers is of course the pork belly so it's a high fat type of meat so let me show you what the typical adobo meat looks like There's a piece of it here and you'll see that this still has the skin on it It still has the taba or the layer of fat between the skin and the meat and you know, they say in cooking that fat is flavor Right? So adobo is a very flavorsome dish in part because the fat still on the meat

So let's get these in now Okay, so at this point I just added in my pork Into the hot pan and we're gonna sear this I just want to get it browned all over that's really about bringing out some of the flavors and developing some of you know When you sear you bring out a different flavor to the meat the more savory that those slight bitter notes from the exterior Searing that's why we do this before we add in the liquid sources and just boil it It will contribute to the savory flavor When people asked like, you know, what is Filipino food and what is sort of the iconic dishes of the Philippines I think that probably 60 70 percent of Filipinos would give you the answer that it's adobo there is some debate over What is the national dish though? It's not that clear in the Philippines So if you're from different parts of the country You might say that the national dish is actually something like sinigang which is the Philippine sour soup and that's what interesting things are Filipinos It's not a consensus of what is the national dish the way I think in you know Italy it's like it's pretty clearly pizza and pasta you're in Japan and you know, I'm pretty sure it would be like sushi Ramen, sashimi, right? There's some clear iconic dishes and that's actually part of the I guess why Filipino food is different Is that there Is this really high degree of variation even between regions of the Philippines that we can't agree as a country or society on what's our national dish and what are these debates that's going on is is adobo the national dish or is sinigang the national dish of the Philippines you know now People have asked me in the past where I weigh in on that and I probably say I believe it's adobo and partly I believe It's that because I think it's a dish that the Philippines is best known for outside of the Philippines by foreigners at the moment So apparently the Philippine Congress also agrees with me and that there is some moves underway at the moment to officially recognize adobo as the national dish of the Philippines But it's interesting because even if it does end up as the official national dish, right? I'm not sure It's like that representative of all of the food that is in the Philippines because there is just such a high variety I mean it's nothing like things like sinigang or the many types of noodle based dishes here in the Philipines or the many types of coconut based curries that are here in the Philippines like you actually have such a variety of food genres in the Philippines that it's really hard to say that adobo is iconic or representative of the wider Filipino diet That said, at some point you just have to decide and I think it's a pretty good choice Here's what my pork is not looking like Like this is what I consider to be a nice level of searing and caramelization just where it's starting to get lightly browned a few patches where it's darker from the heat and that's where those savory notes really gonna come out of the meat so this is the point where I would start to add in some of my flavoring agents that we're gonna be using for adobo today for a kilo of meat I'm gonna be using 1/2 a cup of vinegar

We're using a ordinary cane vinegar today As you make a habit of using cane vinegar in the Philippines you can get those really cheap vinegars but they taste like soap when it's like just white industrial vinegar you can use that but I just Whenever I taste the vinegar, I'm like something's not right here So I like to use a natural cane vinegar when I'm doing any kind of Filipino cooking and why not You know sugar cane country is playing a cane vinegar going and it's very inexpensive to be honest Only a few pesos more than the factory stuff Ok So next I'm going to get some whole peppercorns I'm gonna use about half a tablespoon pray about 20 or 30 pieces Ok, so that's going into the pan and then I'm gonna put in a few bay leaves Laurel Now at this point if I add in some water So if I added in half a cup of water and then simmer this I would have what we call adobong puti Right? The white adobo to my knowledge and research and I have recently written a book on this topic where I had to really research the historical origins of Filipino food This is the sort of original like pre soy sauce being in the Philippines how it was probably cooked and this form of cooking in vinegar in the Philippines did predate both trade with China and also the Spanish colonial period So even though the name adobo sounds like the dish Has Spanish origins Filipinos were cooking with vinegar and Peppercorn and bay leaf like this before the Spanish arrived, you know adobo It almost makes it sound like they were using like wine vinegar or something It feels like a very Spanish sounding name So it is believed that the Spanish didn't invent adobo or bring adobo to the Philippines But rather that name was probably label To the dish that the Philippines were also cooking and I'm not sure what they would have called it before the Spanish arrival but that seems to me a plausible explanation For why the name adobo happen and that happened with a lot of things at the time like, you know There was Chinese noodles were being prepared here, you know, and that was called pancit And when the Spanish came in and made all of the noodle houses became known as pansiteria which is a very sort of Spanish way of labeling Chinese noodle shop when you have a Colonial power come in they may get a lot of credit for the names of foods But actually that food might have just been there before but they gave it a new name Arrozcaldo comes to mind as well I'm like that sounds very spanish like literally rice cooked in a pot in spanish like aroz and caldo But you know the Philippines we would call that Lugaw and in China that was congee, right? So did the Spanish invent arrozcaldo? Oh, I don't think so

Okay So that is the white adobo We've got going there at the moment Now I'm not gonna stop at this point I said I'm gonna show you how to do adobo in full I'm just giving it a bit of time to simmer the longer you can simmer the vinegar the better because you know this obviously is what preserves meat long term and that was why adobo is such a popular dish It's something that you can cook and you can actually leave out at room temperature for an extended period without the food Spoiling and one trick is if you want to do something really really delicious That's not very healthy for you you can take adobong puti and then you refry this in hot oil like you shallow fry it and you crisp it up and That is amazing I recommend trying that at least once in your life, but not twice in your life, but it's really good What we need to do bring in next is our soy sauce So soy sauce came to the Philippines via the trade with China and probably You know around 1200 1300 1400 AD There is actually evidence of trade with China and the Philippines dating back centuries Soy sauce is one of the products that has come into the Philippines Via China and is one of the Chinese culinary influences on this cusine So I'm gonna put my soy sauce in next and I've got half a cup of that also And you see immediately this starts to look like the adobo that you probably know because it gets that nice brown caramel color from the soy sauce and I'm then going to add in one cup of water Now why do you put the water, one is that you actually to cook a kilo of pork you need at least sort of half a Liter of liquid in there, right? So if you just have half a cup each of soy and vinegar, it won't be enough to really cover the pork But if you use only soy and vinegar the flavors will be too concentrated

I mean the whole cup of soy sauce That's a lot of flavor right and likewise with vinegar It's a very high degree of sourness So we are diluting it as well because if you just tried to use these two ingredients solely you would find that you created something That was not palatable due to extreme levels of the flavor Now, every Filipino will have a slightly different ratio of soy to vinegar When I quantify this myself and what I consider to be classic standard Philippine adobo, I do a 50/50 ratio So 1/2 cup soy half cup vinegar 1 cup water That's my standard recipe for a kilo of adobo but it depends on your palate some Filipinos would prefer to be slightly more sour in which case they'll up the vinegar ratio and Some would prefer to be more salty and really that's up to you Right and what your family prefers as some of the variations you can do, you know in my household for example I've actually even made a Vegemite adobo where instead of using soy sauce I use Australian Vegemite because I'm an Australian sort of a yeast very salty based product that we put on bread for breakfast and I actually use it as a substitute for the Soy and and we actually have I think a link to that I will put the link to that video here if you want to take a look at that It was one of my very old first recipes so You know The production quality is not very good but to have a look at it and the the adobo looks like it fits like melissa tee and sticky because of the use of the Vegemite what I've now got here is what I would say is the classic standard adobo simmer this for 20 minutes let some of the fat start to release from the meat and the fat that surrounds it and You've got yourself a dog, like it'll reduce a little bit That's it Like at this stage 20 minutes walk away

Come back You got a double right? But where's the fun in that? I want to talk to you a little bit about all the different ways you can extend it So while this is boiling the first one I'll talk about is the use of eggs now eggs is obviously this is another form of Protein so, you know if your goal is to get more vegetables into your dish You're not really gonna solve that problem You're just kind of adding more protein but a different type of protein and I actually really like eggs in a double There's something about the salt sour and egg combination that works really really really well So I like it from a flavor standpoint and if I mean if I'm making a dog at home I almost certainly put in boiled eggs also so there's a variety so you have like 1/2 bits of pork and usually 1 boiled egg with my Adobo, but that's a really favorite combination of mine We're gonna get a few eggs going I'm gonna boil them over here Okay, so one of the first extenders that we're gonna put in is a potato now I actually really like potato in adobo

It takes on a great texture and flavor Normally this will just go in in chunks Usually the chunks will be a little bit smaller than the meat itself So we're looking at about that size for the potatoes And I'll just stir that through and you know the good thing about when you put the potatoes in, right? Is that their cooking time is about the same as the simmering vying for the adobo so doesn't really cost you any additional time You're gonna be simmering for you know twenty to thirty minutes anyway, so might as well throw in a handful or two of potatoes right and extend your dish and you know get a Have a little bit less meat on your plate Now this one I'll probably also put my eggs into once they finish boiling and in the meantime I'm just going to transfer this pan to my other stove and I'm gonna make a separate type of adobo over here Okay, so another variation on a double you might want to try this is a board outside of a Philippines This is not particularly Well known as an ingredient, but this is actually the what we would call in English the heart of palm so a palm tree There's the growing bud of it So it's like the young shoot of a palm because it's actually a Part of a tree right? It absorbs the adobo sauce Really really? Well, you're not just poking it in there It's like actually will just suck up all of the UM the flavor the soy vinegar flavor So it ends up tasting almost exactly like what the adobo tastes like and it just adds You know vegetable bulb – and the adobo but quite you know quite a tasty way It's just absorbs the flavor of what it's been cooked in So my adobo over here I'm gonna add some of this blood in and this cooking time It'll be similar, you know also about 20 minutes similar to the potatoes So we've got our two styles of adobo going at the moment These just need to simmer for a few more minutes for another ten minutes or so, but you know I said earlier I I really find it hard with eating Filipino food not to have some vegetables on my Play and one of I think the shortcomings of adobo its unless you put some Extenders in you don't really have any actual vegetables with your llama at all So you need to prepare some kind of veggies on the side now I often find with adobo because it's a very strongly flavored dish that I'm just looking for something very very simple, too You know pair with it, you know in terms of vegetables, so I'll often just go with some steamed Conkle or pet right now I actually don't have any I forgot to buy this morning at the market when preparing for this show But fortunately I think so

You guys know I have a garden on my rooftop here in Makati City So and I shouldn't show you my garden right now and we're gonna go get some conch ole All right, so let's go Hi guys so welcome to my garden We actually have done a video about this before about the different types that you can grow in Metro Manila Setar works pretty well I'm polite works pretty well And we also find that leaf leafy greens like Pichai and conch will actually work really well in the urban environment Let's see in the scale Alamo number boyo, right? You don't need bees to do pollination when you're eating the leaves of the plant So we find that those Leafy greens actually go pretty Well

It's very hot up here though or up here It's like 11 or 12 o'clock middle of the day It's hot So anyway have a little look around We'll show you some of the plants and there's a video here you can check out today I'm going to go in and pick some of these come home that's growing here So there it is, it's a beautiful bunch of Kunkle and you know what I love about this I mean just just clean fresh Nothing gets fresher than picking your own, right? So this is gonna be absolutely delicious as decide to our adorable While I've been upstairs getting my Harvesting mic Hong Kong in the political game garden My eggs are finished boiling I just quickly showed those off the camera, but I'm just gonna pop these in I like to use those smaller native chicken eggs they don't look particularly big but I think it's actually just a nice size for When you're having it with a dull boy, I don't know you just like giant eggs and you can actually use play legs That's another variation on adobo is to use the the quail eggs Which are you know even smaller again if you can't find either than any egg will work, of course And they're really just going till you can just throw them in at the end for a couple of minutes Many just warm up and get coated in the adobo sauce So that is starting to look very very very good now, obviously because I really want to have some vegetables with my cooking So I'll just go through and check that there's nothing cool pocket obviously when you're using homegrown, I mean, you know you see some bits of yellowing there where it might be that the water supply wasn't as Constant as it could be but I love homegrown vegetables because they look like real vegetables, you know, real vegetables don't look perfect It's cut that broadly in half

I do like to get the stems in the company special are going to boil it This is all a lot good for you Some people just like to really pick out the leaves on me I'm just gonna simply do a boil on these you can also steam it but I've got some some hot water here, and it's actually faster to Boil them to steam if you think about with steam you've got to get it to boil first It's gonna take a few more minutes So I just want to do this very very very quickly and we're not gonna need long at all for the calm calm So this is already pretty close to the boil And if you're wondering I have a different part here This is my sweats galaxy series I think they sell this one online has slightly thicker aluminum So a better further sort of you know heat retention properties is actually quite a thick aluminum the edges in the base All right, so I'm just gonna go straight in with my Conklin out of that water's boiling You know what? I love about cooking Kong Kong is to 1 obviously it's super healthy Like it's it's green and it's really good for you But it's like no matter how much you have you always think it's like a crazy amount of Kong coal But when you cook it It just really boils down and the more you can eat a bit the better so never think you have too much conklin like the bigger the bunch of complim use the better and this is nearly done already like That's pretty 45 seconds Ok, so just like that

It's done like 60 90 seconds and I have a beautiful bowl of Conkling like on the side If you want a tiny bit of flavor, and you can't bear to have it without some seasoning I'll just do tiny bit of oil an even tinier amount of soy sauce It's probably like half a teaspoon So I'm just gonna toss those through and I'll taste it again now Amazing there's a huge difference between that and store-bought Conkle, you know Store-bought can't almost looks tired wilted a lot of the flavors come out here You're just like wow spinach actually tastes pretty good Like just with that simple seasoning That's it That's delicious

Okay So show time here I've cooked my adobo and I'm going to say a little bit maybe study controversial here I'm going to add my own new variant to adobo because remember there are no rules in Filipino cooking So I'm going to actually show you now what I am going to call the Royal adobo So now I'm Italy have everything in my adorable I've got three types of extenders in there I've got the blue boards the potatoes the eggs and there you have it non Cabana wherever you're watching in the world Chris Tavano is royal adobo and fresh steamed con cool Okay guys, so tasting time I know already you guys are gonna be leaving comments like Urbano Where's your rice on your Kyle anymore? Sorry, I forgot to cook rice I was too Concerned with showing you guys how to make really really good at doable So I might just get myself

Here we go I got I'll get this one to make the bar Because Melanie no contraband Oh everyone's telling me how mother's soaked I'm looking at the moment, which is great That's probably cuz I'm eating too much adobo So I've got some of this on a little bit more of the hood I actually started a kitchen campaign recently at the office for my my team and obviously adobo is one of the dishes we do because it's quite easy to make it in very big Quantities and we were just doing a simple pork adobo without all of the additions We'll put potato in it as the extender Sorry, I was when I talk about the food Before I put in my mouth, but once you get a job on your fork, it's hard not to eat it straight away So, you know what's going on when you have a job

All right? The food pairings that you're doing here is really salty sour savory those three right of all of the types of flavor sensation This is salt sour and savory all together But I need more sauce than any rice I want to make it more serve people so the egg is just great because it's just like a different type of Protein but egg is sort of what I've made always makes you feel You know if you're sick egg is one of those things that feels like regenerative I think that's what I like about it in a table like it's still savory like the pork but it just has that feeling like the Comfort food feeling I think is what you get when you add egg It's a more comfort And now I'm gonna get some of the meat with about on it, which will be the most pleasant part so they're that piece that's like That's mostly Bubba Wow So the flavor is just intense when you get the fattier for Onion we have the potato and who doesn't love potato that makes it really comforted as well the egg and the potato just make it like a comfort food dish Okay, so sorry I talk too big a bite there again my eyes too big for my stomach and I have to keep telling you Guys how it tastes while I'm eating the food So one things people ask me a lot about a dog They're like, hey Roboto, you know, you have a wine business you're into pairing wine, you know everything about wine So, how do you pair wine with adobo? Right and my answer typically is in this preparation with a fair bit of vinegar in it It's actually quite hard to pair wine successfully to a doggone right wine If you have a dish that's very high on vinegar That's one of our very sour that's one of the hardest things to successfully pair with wine the high acidity in the food Will make the wine taste really flat and lifeless because the acidity here is higher So, you know your mouth is actually wants things that that balance it out so I have done it a few times and then you know, I would probably have it with something like a Tempranillo wine a Sangiovese II like something that does well with you know pork meat But you have to lower the vinegar It's just gonna be a mess The cool thing about pairing them is obviously the sauce from your door wall runs into the car

Boom So you kind of get a double carpool? Anyway, there's like a two to one dish you not to cook with specifically when I finish this actually I want to start talking to you guys a bit more like when I'm tasting the food because I get a lot of comments on The show and it's hard to find time to make the logs to go back to you So I am I printed off some of your questions and comments and you know I thought we can go through a few of these while I am tasting the food Okay, so first question I got today comes from Rex who says I like your thinking I'm a Canadian Filipino and I'm trying to fuse Western and Filipino food any suggestion on how to cut the fat and keep the flavor Wow, it's almost as if I paid you to write that question, right? Let's take my entire advocacy with this channel, you know how to do fusion and how to make Filipino food really great So, um, look, a lot of Filipino meats are high fat These adobo is a classic example of it I mentioned early in the episode, you know one of the the tricks you can use if you're cooking with pork in particular is You cook the dish you refrigerate the dish and all the saturated fat that came out during the cooking process You scrape out you throw it in the bin now that will get the fat out But it will also Get rid of some of the flavor because that is actually what is driving a lot of the flavor in a gobble and what makes it so delicious is the sauce is actually carrying a lot of saturated fats that are now in sort of a liquid state when you heat so that makes a double Delicious and you will compromise on flavor if you do that so I find it hard in the pork dishes and I mean I've taken that approach with a few things some of the pastures they Make especially longer nisa based pasta sauces, you know, I'll often do that or I'll look for sort of I guess a less fatty longanisa and you can cook in that or you can actually just get rid of most of it and replace it with a little bit of Olive oil, okay So those are some of the ways you can reduce the fat but I think you would be compromising on the flavors so what I would suggest is that you actually consider how to use Filipino ingredients that are inherently Healthier to begin with and what I'm talking about there is Philippine seafood and fruits, right? You can't really argue with the seafood and fruits the seafood is inherently very lean There's not a lot of fat on any of the seafood and of course fruits themselves are usually pretty good for you I mean arguably Some of the Philippine fruits are very very very sweet and there are good Better fruits and some foods are better for you than others but I think overall if you can focus on them using those type of ingredients you're gonna be better off and an example of a Fusion dish I've done which really draws on those types of ingredients would be like my tuna mango and bitter gourd salad, right? And that's really a combination getting some genzyme tuna searing it and then tossing that through with you know Fresh chopped tomatoes a little bit of onion leeks and then some salted bitter melon that's been salted So it's not quite so bit there and then offsetting that with with Philippine mangoes Right, either the Indian mangoes or the sweet mangoes or hello Hello know me that one class in a mango So that's the kind of direction I've been heading in in order to get Filipino food or Filipino flavors that are more healthy is to just choose my ingredients choose things inspired But then not be bound by the I guess the Philippine cookbook when it comes to how to actually prepare them and make my own Decisions on how to by the ingredients in two new things so you can do the same Cubano so great question Thanks for watching And if you actually make anything that's Canadian Filipino fusion Please send it through to the Facebook page my map or think of your Facebook page We love to share it out show some of our other cabanas around the world what you're doing potato time Okay, so next in shade Malina writes hyper beginners Is there any kind of soil that I can use then? So I assume you're referring to growing vegetables up on your rooftop in the Philippines So, you know looked soil There's lots of different types of soil

So typically after work with what you have first point, right? I think for most households It's not really practical to go out and like source particular soil from particular location like you just got to work with what's available locally So there's different types of soil like clay or loam or like more sandy, you know And you can just Google this online to see all the different Classifications of soil what I find more important though is what you do with your soil and how you improve your soil over time right so obviously you can't have a soil that's just like Clay only but it is nice to have a bit of clay mixed in so I normally find if I've got a soil that is Really clay, like I'll try to find a different soil that is more sandy and mix the two together Then you want to start blending in organic material Whether that's compost or you know, kitchen waste that has broken down into it into a humors Whatever it is and you mix that root of soil and you're looking to get this kind of rich black earthy smelling soil over time And it can take you weeks or months to build up the soil that way particular if you try and do it organically Just using kitchen scraps Now If you are a household gardener, what do you do? Right We're even gonna mix up that compost So here you've got a consider also, whether you're gonna go with organic fertilizers What are you gonna go with chemical fertilizers, which I don't generally advocate, but I feel like if you're in a household environment It's very hard Like you can just put a few pellets of you know The plant food on and your plants are going to grow better If you don't you've got to have a system to put organic material in and it's hard to do in an apartment in Manila I'm looking at vermiculture just for reference because I think that is so you can do in a in a kitchen or in a in a Apartment building and then just use the worm, you know Droppings and waste and worm tea that comes out to fertilize the garden So yeah think about whatever sauce so you can get Sometimes you combine different types of soil to get the right combination and then you've got to keep your soil Which over time if you want to get a good harvest? Okay, next question comes from I love this Chris question How long can I store the leftovers this was for electron sauce? So this is a question about electron sauce came from my video here I'll put the link This was like the most rich lechon sauce in the world like we put so much liver in there It wasn't funny delicious

It was it was almost like liquid pate So try it out is very tasty now How long can you keep the leftovers fat? Well technically speaking at that point You have a liver sauce, right and the resource has vinegar in it, which will preserve it This is one right don't know a specific day account that you could keep it I would keep it in in the refrigerator and every time I pulled it out I think at least a week will be fine after a week I would be at least Smelling and tasting it before consuming anymore and just being careful But when you consider it as long as you ran a hygienic process in the preparation You could technically bottle that and probably top it off with a little bit of oil or something inside a clean Sterilized bottle and keep it for weeks or months, right? You know there's no reason why what you make it home is any different to the liver sauce you buy in a store what bottle now they'll Use some chemical preservatives on theirs to keep it pristine and and food safe for a long time You could also do the same thing But you know, I would say this is one where if you really know what you're doing Then you could bottle it jar it sell it Whatever make a huge batches keep them for months If you don't know what you're doing I would say Make it use it and whatever leftovers you have keep it in the fridge and just check on the check on it before you use That it doesn't taste wrong And if you taste something and it's slightly funny just there on the side of throwing it out I've learned that the hard way You know food poisoning and pretty much every continent because I sometimes didn't listen to my palate and was like obsessed with getting that traditional wet market experience And if you get a traditional wet market experience, you also have to get a traditional bathroom experience afterwards, which I've done Sorry, if you're if your tongues telling you no just just say no

Okay, so my next question I like this Well, it's an interesting one So what I don't get about vegans is that they don't want to consume products by killing or hurting animals But how can you produce vegetables without it's pests interesting question and besides meat tastes awesome Part, I love vegetables, too Ok So I thought I'd read that question because I'm literally sitting here in front of plate of meat and a plate of vegetables And I think the question is which one of these is more hurtful to animals now interestingly I agree with you that in most factory vegetable farming techniques They are using a lot of chemical pesticides in order to control Pests and I agree with you that I don't think we should be like a cow is somehow superior to you know a beetle Right like they are all life-forms Are we really gonna say that one is got more Right to not be hurt or killed than another and actually see all of them You know, I believe the human is an omnivore I believe it's okay to eat meat I do believe that there are other animals for carnivores I think we are omnivores and then there are creatures who are herbivores, right? So I find with all of that But I would say that this particular Konchol here is actually no animals were hurt in the making of this Conkel because I know that it came from my garden I don't use pesticide So what I picked earlier is definitely a pesticide free completely 100% organic homegrown con-com that did not hurt anybody So I think there is options to eat vegetables genuinely without harming animals and I think increasingly people are getting interested in those organic farm techniques where you use sort of natural techniques to Control, so, you know when I was in Australia, we used to use like pari Thiam to control for white cabbage moth, for example Sorry, this is a bit technical gardening speak But freedom is sort of a type of flower you extract the flower of essence you make a sort of a tea with it That's an organic way of controlling for certain pests You know and white cabbage moth is still my enemy to today I mean, I literally left Australia because of that

Like I just couldn't grow a cabbage couldn't grow cabbage without them ruining So there are ways to sort of control is something natural and they're more like keep the bugs away as opposed to kill them So it's not like one or the other I guess what I'm saying? You can buy vegetables that I genuinely have not harmed the animal But I think it's a really interesting point for the vegans out there Which is you have to consider probably the entire part of your food supply chain And if whatever you're eating is a vegan It's possible that if you're there for the cruelty values or like being against cruelty to animals how are you sure that even though you're not eating meat there's other things that you eat that might have an impact to animals as Well, or it might be that the way that that vegetable is growing like you're into tofu and soy well Is that soy? Being grown at the expense of the habitat of some animal that's been cleared so they could grow soybeans so you could have your tofu Right, and I think that's important point to consider and likewise if your position is anti cruelty of animals there are probably meats out there that are produced in a sustainable way where you know, it's a Ethical or pain pain free killing when it comes to the animal or it's a natural hunted or something like that So these are all things that you consider and I think ultimately everybody's got to reach their own view on your values But it's an interesting question And the last one going to take today is Chris Are you going to start the culinary school here in the Philippines? so maybe I mean I like to think that my poor thing cooking and my cookbook that is about to come out is Actually kind of that culinary school that you're asking for like right now the best part is it's free all I asked you to do is click the subscribe button and the like button And the share and tell your friends call to actions that we share out in the channel because that's actually how I can keep making The show is the more people who watch it Then we're able to actually make some money and pay for the team because right now you just see me on this camera There's three other people in this room who you can't see who actually helped me make the show right and how we actually give them A job and a livelihood to help keep helping to make the show That's actually we've got to make some money from this this program in order to keep doing it So right now it is a culinary School, it's free And I just ask that you tell your friends about it now Would I go into a formal training program at some point possibly? I would but I think that the thing that I do that's really valuable to Filipino cooking is not showing people how to hold a knife because There are plenty of common Institute's who will teach you that, you know Or how to boil water or make pasta or cook an egg You can learn that anywhere But I think what a culinary school won't teach you is the ins and outs and the intricacies of the history of Filipino food Right, and that's where my specialization is So for me, there's a question Do I need actual culinary school to teach that or can I do that through a program like this? But you learn how to cook an egg and hold a knife at a generic culinary school That's sort of the thing in my mind The other thing is that I'm really busy So we may not do the culinary school, but I think every week you can tune in here You can see new episodes on how we cook Filipino food well, and there's nothing wrong with teaching yourself how to cook from YouTube Right

I think it's a legitimate way of learning a skill and that's why there's so many howto video It's not just in cooking but everything right? So and that know guys, I want to thank you for joining me today It's been a really fun day of cooking for me I hope that you have learned something valuable We've gone through all the ins and outs of how to do a dull world lots of different variations The history of the food and the cuisine we've tasted it We've told you how it tastes We've told you how to bring different flavors and textures into your adorable So if there is anything at all that you now are still wondering about a double that I did not cover in this video Please leave a comment below I think I covered everything But if I haven't I'm here to ask you questions about it do leave a comment either way Do share and tell your friends because that's the only way the show gets out And of course, you know what? I mean salami pasta in your popper not a couple secrets or bono your Filipino chef and guide to this great world cuisine drop me a line Anytime guys check us out at Facebook and Instagram as well I'm Chris Urbano

I'll see you next time Bye now

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