Happy Monday everyone, I'm back. And tonight, I'm going
to show you a full recipe. A step by step but let's make it quick since I know that some of
you after watching the video, you want to immediately
make or immediately cook. So this night, I'll be
preparing a very simple dish which is everyone's favorite. I'm doing barbecue. So, what is exactly a barbecue? Barbecue is actually a cooking method wherein you can cook
it on a grill or on a pan your meats or vegetables or fish that has a barbecue flavor. But here in the
Philippines, we have our own unique way of
preparing barbecue. It has many type of
preparation, we have our so called dry rub and our we
have also called marinade. But tonight, I'm going to
show you a simple way wherein you can just simply
put it in the refrigerator. and whenever you're craving for barbecue, you'll just
immediately cook it. So I'm going to start with soy sauce. This is 2 cups of soy sauce. You show it to them, I actually prepared that. Just screenshot that. So, I have here 2 cups
of good soy sauce. I'll just pour it on a casserole. Brown sugar, 1 cup of brown sugar. The darker the sugar, the better because this will contribute to the nice brown color
of your barbecue. Mince garlic. A lot of you has
asked me, somebody send me a message the other night. How to avoid the garlic turning black? Because just like for us, in a restaurant setting. We need to chop the garlic using machine. So normally in a day, we chop
let's say 5 kilos of garlic. Our trick is that we put a bit
of oil on the garlic because the oil will coat the garlic and will
prevent it from discoloration. So you put the garlic. Calamansi Juice. And then, you're putting tomato paste. I didn't really pre-measure it because I want you to see this. I got this from the supermarket. You see normally the problem of tomato paste is that it
becomes blackish. But having it in a tetrapack like this is very
very convenient. So you just put the tomato paste. and one tablespoon of black pepper. It looks a lot right.
But actually the black pepper will give you the
smokiness of your barbecue. because of course, not all of
us has a grill or you may have grill, well not all of us has the
patience to inflame a charcoal. So sometimes or
most of the time, we just cook it on stove top The black pepper will
give it the extra smoky flavor. And then for this one, on a quanity of
marinade like this. It can marinate
two to three kilos of meat. So I'm putting pork belly, this is one kilo of pork belly. and one kilo of chicken thigh fillet. It has a skin, you see the
chicken thigh fillet with skin. As you can observe, it
looks really filled but it's still okay since it'll produce water. Okay, it'll produce water. And of course, I need to wash my hands quickly. Because of course you touched the chicken. Okay. That's why I
always have alcohol here in my kitchen so I
can sanitize my hand. And then, I'm going to simmer this. What does simmer means? When you say
simmer, it means that you're letting it
boil but slowly. As you can see the small bubbles, this is it. I'm going to simmer this for approximately 20 minutes. The stove must only be on medium fire or medium heat on simmering it. because you don't want that when it boils too strong, what will happen is that you're going to tear the meat & the skin of the chicken and also the shrinkage
will largen, you'll observe that you're
pork belly will get smaller. It's big before but it becomes small. That's why you just simmer. This one, it has been simmering here for almost
20 minutes already. So, I'm gonna turn off the fire on the stove. You are not really gonna cover it. Do you know why? Because if you leave the
cover on, what will happen is that your barbecue would keep on producing water, okay? So after 20 minutes
of simmering, it's so hot. We
have to be careful. I woke up suddenly. So you put the meats here, Okay. it's already cook. So this is what I
am saying before, you can just put it
in a microwave oven. Microwave oven, sorry. It turns like that because of my hand being burned by fire. You just put it inside the refrigerator, when it cools. And whenever you want to cook barbecue, just cook it on a hot stove or stove top. It's already cook, so you don't have to worry since most of us, our problem is when we barbecue is that the inside of our chicken has been not fully cooked especially for your chicken thigh, right? This broth, this will serve as your sauce. This is the sauce we're gonna make for our barbecue. So if you're
wondering, it's runny. How are we gonna make it gooey? Now, this is might the technique of the day. We call it the "slurry" When you say slurry, in cookery it is one of the thickener we use. Now, how are we gonna make a slurry? Normally, that
is just water plus cornstarch or all-purpose flour. Me personally, I enjoy using cornstarch. I turn on the fire, I will let that boil and then I have here cornstarch. Okay, I'm going to get a bowl. And, I'll just bind the
cornstarch with some water. Just a bit of water and a bit of cornstarch. Once the cornstarch
dissolves, like that. Just a bit, approximately
1-2 tablespoons. You may pour it there. Doing a slurry will prevent the starch from forming lumps because mostly right, the
cornstarch form lumps suddenly when you
pour it on a hot mixture. So here, it already dissolved. When it comes in your sauce here, when you pour it there What will that do is that it'll make the sauce gooey. So you already have barbecue. Now, you're ready to set this. We may grill this already. I'm going to turn on the pan. Because of course, this is a home-style barbecue. We're just gonna use cast iron pan. But if it's for myself only I'll just use non-stick pan, okay? Okay, watch it you're sauce becomes gooey already. It's very important that you'll make it gooey. Boil it properly. Because the corn starch will not take effect unless the mixture reaches boiling point. It really needs to boil. If you're not gonna boil it properly, you'll observe that later on, it will
become runny again. because you have not
activate the starch. Okay, so it's thick already and it smells so good. I'm going to turn
it off. And now, I'm going to grill the barbecue
over my cast iron pan. And I'm going to show
you another recipe which is Java Rice. So for the Java Rice, I'm going to get a non-stick pan. Can it be seen in the video? I'm going to get a non stick pan. I'm going to turn on the heat. Medium. I'm just going to put it here. I need to light it manually. Okay, I'm going to turn on the heat to medium and then you need some oil. I'm using olive oil. Butter, the butter will make
your Java Rice extra delicious. Okay. This is Achuete powder. Achuete powder will give it the nice yellowish color. It's just actually an estimation. It's just like you're making fried rice. And of course, ketchup. A bit of Banana Ketchup. It's already boiling, as you can see. And we only just need a spoon like this. And then here, I'll start pan grilling. So that, I can make one plate and I can show you. The reason why I'm using olive oil because olive oil has a very low smoking point. It means that olive oil gets burned easily. So it's nice to use when you're making or you're cooking steak or barbecue that you want the outside to crust quickly. Why? Because your meat is alread cooked. What you want on this is to only for it to turn brown outside. So you can get that nice barbecue caramelization. Okay, so that is already boiling. And then I have here rice. Let's put it a bit of rice. I'm using Japanese rice. It's just like you're cooking fried rice. See. So as you can see, I'm already sweating. So it's like you're literally grilling outside. So this is the Java Rice. And normally you may put a bit of that kind of sauce. But what I do is that I just keep it like this. You can also seasoned this
with a little bit of salt. But I intend to keep it bland. So that the taste of barbecue later will dominate. See how easy to prepare the Java Rice. So turn off the heat for your Java Rice. Okay, let's check the barbecue. It's nicely browned. Okay, then while that's grilling. I'm going to show you the last recipe for today. Have I written it in here? So that is your easy "Atsara" Of course, what is the partner of barbecue then the "Atsara" But this is a very easy to make, just like a salad. You need cucumber, onions and garlic. So I just sliced it, I even slice the garlic also. Since it can remove the
sense of being fed up if you'll add a lot of garlic. Our regular costumers in our cafe, they love our "Atsara" And our only secret there is just using, cooking lots of garlic. because garlic will really make it delicious. Well, you want to get that nice caramelization. Right? I will set it aside. So that we'll have a wide space here. That nice caramelization of the meat. It seems you're grilling it on charcoal, right? Without using a fan. For the "Atsara", 1 cup of sugar and 1 cup of vinegar. I like using red cane vinegar. Okay, cause it has a very natural taste and flavor. So you're just gonna toss it there. Just toss the sugar and the vinegar on to your vegetables. And then, that's it. And you can also season it with some salt and pepper. I'll put it salt and pepper. And then you can bottle this and then you can keep it inside the fridge. So you see, preparing a very simple dinner, You may also prepare the usual food you eat in the restaurant but you don't need to spend a lot because actually this, I'm just craving. Our restaurant is close as you can see. As you can see, it's already close. The lights are turned off in the kitchen. So there is no someone that'll order barbecue. So they run into the a supermarket. We only bought 2 kilos of pork, 2 kilos of chicken. Less than 1000 pesos. Ingredients for the sauce are here. And it can feed how many, a lot of people. So you see, very simple to prepare. Very easy but very exquisite. We're gonna plate one so you can see. Actually, it has been here for a while. I just want the outside to be brown. Okay, so you have chicken and you have your pork belly. You have your Java Rice. See, I'll put a sauce. One barbecue sauce. and your "Atsara" on the side. So here is your easy barbecue. Very easy. And I'm going to try it. So that I can make you jealous. And then you'll just cook it in your house. The meat is very tender. And the slightly burn crust is there that it's really like grill in a charcoal. So thank you so much for watching. If you have any recipe, that you want me to feature in my next video. Feel free to comment. Good night everyone.
