Dale Talde, ‘Top Chef’ competitor and owner of TALDE restaurants, turns a traditional Filipino dish vegan in the MUNCHIES test …
Check on YouTube
How To Make Filipino Mushroom Adobo with Dale Talde
Dale Talde, ‘Top Chef’ competitor and owner of TALDE restaurants, turns a traditional Filipino dish vegan in the MUNCHIES test …
Check on YouTube
This looks so good and experimental. I love the Latin American vibes with the jackfruit and black beans.
proud of you kuya dale
I'm not sure about the ripe jackfruit. IMO, this would be better with unripe jackfruit.
Filipino food is so meat centric 🥺
There’s so many variety of adobo bc that Philippines is culture packed. In dumaguete they make dry adobo with ginger. Some places even add boiled eggs. I don’t see the issue here.
he's cute
When your Tita comes over and tells you you’re tumataba (getting fat), serve them this.
Nice.
Good mushrooms!!
Really, you don't use unripe jackfruit ?!?
When he said getting a jack fruit is a daunting task, he's underselling it. The damn thing is heavy, sticky and hard to pick. You have to work for it, but the fruit of your labor is sweet
This is Adobong KBL. A mashup. Wow. Haha.
oh shit
Every region of the philippines has their own version of adobo depending on their available ingredients in the region
Looks really good! Try my delicious dry pork adobo recipe too!
https://youtu.be/O5VQ6MOZAsY
As an ilonggo this is so foreign to me
Yep, Hes being true to his rebellious spirit that once wanted to throw down with Chef Michael Chiarello
Nice different style cooking adobo
I keep looking for young jackfruit versions of it but can’t find any… guess I’ll have to do my own experiment 😂😂 but I’ll try this way too
I don't find this appetizing at all.
The mushroom adobo looks legit, i've been missing pinoy adobo since i've gone plant based… The bean dish im not too familiar with, I don't know of many bean dishes in pinoy cuisine, I definitely gotta try it out.
What abomination is this?
Oiee baboy is babi in Iban and Nangka is Nangka in Iban too oeee we same FAM!!
This dish looks great, but I've never thought, "Hmm, I really want something murky!"
I don’t mind him cooking the dish it looks good but when he said that’s an adobo I immediately had to comment that it’s not because KBL is so far different for our very own adobo. Yes there’s white adobo and a lot of variations but KBL is KBL. It’s a soup.
Filipino food itself is fusion food so this is just being true to that food mantra
KBL is a soup though.
you can make adobo what ever the fuck you want but calling KBL adobo is an oppression to a much better version of Sinigang..
KBL is not adobo its lina-ga (type-ish), which is a soup that is boiled for almost 24hrs if necessary to get that OOMH.. pls no pls no
Green jackfruit tastes much better than semi ripe or ripe ones with the kadios. Dried black beans gives a much darker, much flavorful soup.
I love that he was upfront that though he is of Filipino lineage, he is not really Filipino as he grew up in the States. HOWEVER, for those of you who are wondering, here are some of my observations:
1. In the KBL dishes that I have tried, AFAIK, it should be UNRIPE jackfruit. RIPE – for desserts, UNRIPE – used as a vegetable. So this is an interesting twist
2. Also, AFAIK, we seldom (actually in my family, like never) use coconut oil for cooking. Its use is more along the lines of hair treatment, massage oil, and other external uses. And since it’s hot here, it is literally oil in liquid state
3. His thing about rice being separate instead of making it the base of the dish to be poured over – 100% accurate. I guess for us, it’s more on avoiding food spoilage so that if there is still left, we can eat them again at a later time
I love his take on Filipino cuisine. Very interesting.
Entonces … Dale … ¿quién crees que tomará las regionales este año?