Hello good day to you all! How come were straight forward today and there are no jokes? Why are you straight? I know I'm gay, so let's start! What are you cooking today? We are going to cook a quick and easy BBQ style Filipino sauce. Kind of like the street food? Yes! This is really easy. This is our ingredients. Oh, that's all? Garlic powder. Vinegar. Ketchup. Soy sauce. Ground black pepper. Knorr chicken powder. And sugar. Brown sugar. First of all we will start with the vinegar. About 1/2 cup. But you just guesstimate right? Of course. There you go, 1/2 cup. I didn't know you were a mathematician. Yes I am, back in the day I was… I measure measure. We will put soy sauce. This is low sodium soy sauce. But it's up to you whatever you want to use. About 1/3 cup. 1/3 cup. Yes. Our ketchup. With ketchup it's also up to you what time do you want to use. Anything. About 1/2 cup. Our, knorr chicken powder. What makes it delicious. 2 teaspoons. Mommy, is that really teaspoon or tablespoon? Teaspoon. You saw it wasn't full. So, garlic powder I use, but if you want to use fresh, you can use it too, just make sure to chop it well. Minced garlic. Yes. But why are using garlic powder? Because I want it to spread nicely in the meat of what I'm going to cook. Basically, it's faster way to make it more flavorful. If you only had a short amount of time. But if you're really going to marinate, fresh is good. Yes of course. 1 teaspoon full. OK full. Ground pepper. With ground pepper, it's optional, because some people like it more spicy. For me this is OK. Oh look. 1/2 teaspoon. There. Wow. It looks like you're measuring the ingredients now. So they will see. But you are not used to it because if you see... Because me I only use my hands before. Now, our sugar. Brown sugar. Yes. Why is brown sugar your preference? Because it isn't too sweet. White sugar is really sweet. But if you don't have any brown sugar, you can use white sugar. Or you can combine them. This is about 3/4 cup. We will put it in. Then we will stir it. It's getting thick. Right? There. Come on come on, muscle muscle. Muscle mucles, muscle. I'm used to that. Is that your workout? Yes of course, back in the day. You rival all of the sexy stars back in the day? Yes of course. When they say "spread!" What spread?! I can't with you. Why don't you just stir? Look, it's really thick now Right? Now here's a tip! If you want to marinade it to the next day or sometime this week, three days from now, you can boil it for five minutes in low fire. And just stir it along the way. Then just let it cool outside, and store it in the fridge afterwards. Then, when it's time to put it in your BBQ, Take it out and BBQ it! You can also make it into a business and bottle it. Absolutely! See got to speak English today. That's done! Oh, that's done?! Yes. I just stirred it. Look how thick it is. I did magic! What's your magic? I marinated! This is pork ribs. I put it in the fridge for 24 hrs. Look. It was whole, you just cut it right? Yes, I just cut it. Now we are going to put it in the oven. It's the easiest. Here in the US, it's the easiest. But in the the Philippines, BBQ is the easiest. Of course. Yes, you just have to heat the charcoal, Just light the charcoal, it's BBQ! Instant. In America, you can't just grill anywhere, that's why the most convention way is cooking in the oven. Also, it's really expensive the grill here. Yes. Let's add some sauce, so you can see. Oh, the sauce that you made can be on top of it? That's all you do. Since it already has sauce, I'll just put the extra sauce on top. So that it can be moist. What are you doing with the whisk? Do you want the - No I want that, why are you bothering me? Hold on, it'll look professional! No! I want to! Here take it! Oh my, gosh, I have to- I have to wash the dishes again. There. It's because you like things shaped like this. What the- Mom! OK, that's all you do. That's OK. We will cover this with aluminum foil. Oh, you will cover it with aluminum foil? Then, after 40 minutes, We will take foil off, Then another 45 minutes without the foil. We will broil it. We will cook this in 350°F. In the Philippines, 170°C. Wow! You did math today huh? I did the research! What? I had Alexa that! So we will bake it first, in 350°F covered in aluminum foil. And then takeoff the lid, Then broiled. With the BBQ it, just leave it alone. Yes! You will see already if it's cooked or not But with this, we need to time it. I'm just going to wash my scratch. Just kidding, hands. I'll cover it now. The oven has been preheated for 10 minutes. 350°F or about 170°C. Olly was the one who preheated it, because I might press the wrong button again. OK let's put it in the oven now. There. Gentle because my hands might get caught. I might get more burns. Close it very slowly. OK, now we put our BBQ. We are going to bake it for 45 minutes covered. Then We will take off the foil, and add another 40-45 minutes, Then we will broil it, for another 40 to 45 minutes. So it will become BBQ. Finger licking good. I will be the first to taste. It's always you, I'm the cameraman,s o who has to hold us. That's why! You are the cameraman, so you can't taste anything Alright, let us do a magic trick. The power of YouTube! Did you see? It's like nothing happened. It's been 45 minutes. Let's take a look. It's almost done. We just need to broil it. Now we are going to put some sauce on top. So when it is cook it'll end up being char and red. When you're cooking on the grill it's similar to this. Yes. It's every now and then. Yes. We're putting it back. Then another 45 minutes. We are boiling it so that the top of it gets brown and crispy. It looks like it's real BBQ! But when we come back, it'll be cooked. Tip! You can use the marinade with pork, chicken, and beef. And you can use the air fryer. But you cannot use the microwave. Here it is. It's cooked. But, sorry, We only had to do 20 minutes (not 45 minutes broil). Because it's already cooked. OK? So make sure to check on it. Before you eat something burnt. There it is. Now, if you have extra sauce, you can brush it on top if you want. But it is not burnt, only caramelized on top. That look as natural because we added sugar right? And that's delicious because it's char. Char. Oh my, charot (term in Tagalog). Hold on, let's transfer it to another container. Let's transfer it. There. We are going to check if it's tender and cooked. I'm going to cut it. Because I'm hungry. Oh, it's tender. Now that we cut it. Here it is. We're going to taste it. I have vinegar with lots of chilis. And atchara (pickled papaya). Here it is. I already put pickle papaya and chili vinegar in the small bowls. All I have to do now is to dip. So I can taste it. There we go. It is so tender. Atchara, atchara. Atchara, atchara. I'm sorry my mouth is full. Of course, it's not good without rice. Rice! Sorry I choked. LIKE. COMMENT. and SUBSCRIBE! EEDJIOTS!
