So today, let's
make Inasal. This is very very
easy to prepare. When you say Inasal, it means
that you are to grill or to roast it. The marinade is very simple. So let's start first
by preparing it. You may combine it
in the blender together. If you also don't have a blender,
you can use a mortar and pestle. You just mince it together. I have here calamansi juice. This is ginger. This is lemon grass. I've chopped the lemon grass,
this is the white part. and fresh milk, why do
we have fresh milk? Because milk is a natural
tenderizer for your meat. So to make it tender and juicy,
I put fresh milk. You can also put yogurt. You put some soy
sauce or fish sauce. Just a splash. A splash of coconut vinegar. It can also be just an
ordinary vinegar. And of course,
salt and pepper. Black pepper and some salt. You just blender it
until it becomes smooth. Alright. 1 recipe of the marinade is good for
approximately 1 kilo of meat. I doubled this because
I have here 2 kilos of chicken. These are chicken
quarter, leg quarter. Right? So you just massage that. I have also pork but
I'm going to use... I will just put
it in the bowl. I'm just going to salt the pork although
you can also use this marinade. Your Inasal marinade
for your pork. But today, I'm using
it only for the chicken. So there, you just massage it and then
you marinate it for around an hour. It can also be up to 2 hours
or it can also be overnight. So the flavors is going
to seep more, right? So make sure that all
corners is really well covered. So let's set it aside and
then let's go to pork. For the pork, I'll just
season it with some salt. This is gonna be
amazing because... We will make this amazing now,
we are gonna make it boodle fight. But this is a modified
boodle fight, what is that? Just like quarantine
restrictions, right? Because of course,
it's pandemic, right? It's also nice that there's a bit
physical distancing while we are eating. So you just massage
the pork with salt. I also have here,
this is catfish. I'm just going to season it
with some salt as well before we are gonna
proceed to the grill. And then I have
here milk fish. Season with salt. Okay. And then the milk fish,
we will put it filling inside. You can put tomatoes. Onions, just very simple. You may also put a
bit of pounded garlic. Black pepper. Alright, so the fish... Now on the milk fish,
you have two options. You may also grill it like this
but to keep it moist and tender, what I do is I wrap
it with aluminum foil. So I'm going to get
aluminum foil. Alright, I have here
2 sheets of aluminum foil. You just wrap it like that. There it is, right? It can also be on banana leaf,
there's no problem on that too. It's fantastic, right?
It is like fiesta. There's a lot of seafood and everything
especially when it is together later. So there. So that is finished already. This is finished already and
I have here also the squid. This is the cuttlefish. You season it
with some salt. And we will also put it
tomatoes and garlic inside. This is cleaned already. I don't let them remove the tint
because it's like I want that it burst. So there, you can see. It's blackish. Put tomatoes and
garlic on the inside. Don't forget to
season the inside. And I then have here shrimp. The shrimp, you will just season it
with salt and then you are also to grill it. It's very simple, right? Okay. How messy is that but this
is the delicious kind of messy. So I have here my fish,
I have here my squid and then I have here
the Chicken Inasal. So I will just wait for this,
I might marinade it last. Marinade! My mistake. I will grill it last because I want the flavors
to seep and then I have the pork belly. So we will bring it to our grill
so we can start grilling, okay? So now,
let's grill. It's very hot here and that is a good
indication that your grill is ready. So first, right? I am brushing it with oil to make
sure what we will grill won't stick. So let's start with the...
this is our giant milk fish. Let's put pork
in here first. For the chicken, you always
grill skin side down. I have sliced the chicken,
as you can observe. So it would be quickly...
Until the inside, it's cooked. Okay. And then more pork. And then let us also
grill some squid. We will just grill the shrimp at last
since it would be just cooked quickly. And the squid. When we are grilling, so there,
we still have cuttlefish in here. Right? So you are gonna avoid
from turning it simultaneously because you want it to really caramelize
and you want to achieve the grill marks, right? So you wait for it
before you turn it. You may also look at it for
it maybe burnt already. So there, right?
You see the nice marks. So it really needs that
your oil is pre-heated and what's nice to brush here
is the chicken oil that we made. Oh! So let us get
our chicken oil. So this is the chicken oil
or this is just garlic oil because there's also no
chicken oil that pretends. So there. So you just use this for
your products to turn yellow. And of course,
the flavor of the garlic. That's why you can observe that your Chicken
Inasal is I didn't put garlic on the marinade because the Chicken oil is
gonna bring the garlic flavor. Ooooh! Be careful. Just be mindful because for the fish,
that would be just cooked quickly. So like my catfish,
this is cooked already. The catfish. So I need to. I will put it on my
sheet pan, right? So as you put it on your sheet pan,
you have aluminum foil. Right? We will just wrap
it with aluminum foil. So that for it to
remain moist and juicy. Also our squid,
it will be cooked quickly too. Our squid. The cuttlefish. Do not overcook it. That is just very quick. So that it will not
gonna be rubbery. Grilling is a hard thing, okay? Because you are not really able to
control the temperature when you are grilling. Unlike that when you're baking, you
can control it on the settings of oven. When you are grilling,
you really need to watch it. Okay, our chicken is
nearly cooked too. Oh! It seems I burnt
the one, my apologies. So the pork. Let's also get sheet
pan for the pork. Okay, the chicken. Nicely caramelized. Let us cook some shrimps. So that it will be,
so there it is. So as you can observe the
shrimps, these are suahe. It is the easiest to be grill. So when it turn orange,
it already get cooked. I am just flipping it. Okay, so let's get
the sheet pan. As you can see it, right?
The juices is even dripping. Because when you are cooking your
seafood or anything in a very hot grill, the moisture on the inside
can also be retained. This is just the
challenge in here. It seems like you are having
a facial because of hotness. But just look at what
you are gonna eat, right? After all the things you go through,
it's also very rewarding, right? Okay, the catfish. Perfect. For the milk fish,
when it's firm already because the milk fish is a bit thick
so it took long time to grill it. When it's already firm,
it's already cooked. Do not overcook
it as well. So of course, not all of your
visitors on the Boodle fight like Inasal. So let's make another dish
that is also seafood. This is your Buttered Garlic Seafood. We have crabs and we also
have shrimps here, right? Very easy to prepare. I just heat my casserole and then I'm just
going to put here about 1 cup of good butter. So there,
you just put it. So we will leave that but
we are gonna get back on it. Okay. So you just put it there
and then I have here garlic. While we are letting
the butter melt, of course, any Inasal is not
complete without the chicken oil. But because here in us, the people
don't like too much chicken fats. So let's make it like
a healthier version. Just garlic oil only. Just very simple. I have here vegetable oil,
into my small casserole. Vegetable oil. And then I have here the
pounded garlic with the skin on. Include the skin because
all of the aroma is there. And then some annato
seeds or achuete seeds. And a bit of salt. Okay. And then you just heat
it over medium flame. Until the flavors of garlic extract
and for your oil to turn orange. Of course, if you want the
traditional Chicken oil, what you can do is you can
buy chicken skin or chicken fats and then you put on that
together until it can be blender. And truly as it is
that it's delicious. Okay, so I'm melting
here the butter. It seems that it let us wait but we
are still gonna go back on it, right? That's the beauty of it, even it lets you
wait, you're still gonna came back on it. Let's make the
ensalada (salad) first. So I have here cherry tomatoes
that I've cut into half. It can also be ordinary tomatoes,
I'm just making it fancy for now but when what you have is ordinary,
you just chop it into smaller pieces. And then I have here red
onions that I've sliced as well. This is Victoria salted egg, right?
From Victoria, Laguna. It really oils. And then this is optional but
I always love putting cilantro. If you also don't like cilantro,
then you may also not put some. No problem. You just toss them together. You may put it
a bit of soy sauce. But I will let the people
put the soy sauce later. Let's just keep
it plain like this. Okay. So that's our
ensalada (salad). You may also put
it a bit of sugar. Be gentle with the soy sauce because
remember that you're putting salted egg. It's already salty, okay? The ensalada is ready. And then I have wine in here
but I am not gonna drink it. I am gonna put it in
my buttered seafood. So when your butter melts,
you just get some garlic. Just put garlic on that. 1/4 cup. And then you put first your
crabs, look at the crabs, right? Just look on that
crab fats, right? Deadly delicious. Crabs took more long time to
cook compared than the shrimps. So we will cook that first and then
the wine is not here for you to drink. But if you're going through
something then why not, right? I am not going through something also,
I just want to taste the wine because you want to make sure that the
wine you will put here is good quality too. So there. You just put a
bit of wine, right? The acidity in the wine will
remove the stench of the seafood. Don't worry because you are
not going to get drunk. You just want the acidity, the sweetness,
and all the nice flavors in the wine. The reason why I just put this in a wine
glass is for me to estimate how I pour it and of course, for it
to look good too, right? It's instagrammable. Because if in here,
you may pour it all, right? Okay. So let's cook this for around 2 to 3
minutes before you put in your shrimps and then you just season it with salt
and pepper and then that's it, right? It should not be
that complicated. The food reminds us that our life
should not be overcomplicated, right? Because when it comes
in your Boodle fight later, you give your guest or yourself the
options if what sauce you like to put. you are to put ensalada later,
you are to put shrimp paste. you are to put soy sauce,
you are to put calamansi. And you have garlic oil in here. Speaking of the garlic oil. So there,
it shows. Right? Now, look. If you want to make a spicy garlic oil,
you just put it Labuyo chillies or chili flakes. As simple as that only. So let's wait for this. Okay, you may mix it for a bit but not
also too much for it may get crushed. You can still put
a bit of the wine. You are not really gonna
be drunk on that, promise. What you want from that is only
the sweetness and the nice flavors. There it is, right? When you are happy, you put wine
for the sweetness and the nice flavors. But not to forget, right?
That is just a must. Wine is therefore sweetness
and the nice flavor. Of course, you should not
forget yourself always. The number 1 that you will
make happy should be yourself. But it's not just cool. Wine is more delicious
if it's cold, right? So the garlic oil, once you smell
the garlic, it already infused, right? The garlic infuse on your oil already
and you now see the nice orange color. So that is ready. You don't need to toast the garlic
but if you also want it toasted because you want to put it
on the top of the rice. You can cook it longer,
there's also no problem on that. Actually, you may even
add more oil on that if someone will call you that
you still have visitors coming. Okay. As you can see,
the crab is half-cooked. I am gonna put my shrimps already on the
top and then this one is just quick, of course. When it turns orange,
it is already okay. Okay. So when that turns
orange, it's ready. You don't want the garlic to burn
because if you burn it, it will taste bitter. So you don't want bitter, you
don't want bitterness in your life so I turn the flame off
already and this is ready. You may strain it, right? You can make some straining
so you can see the oil only. What you can use. But if you want that rustic feel
that there's garlic and annatto seeds, then you may also put that,
there's no problem. So we set it aside. And then this is we are waiting
for our shrimps to turn orange. So when the other shrimps is orange already and
just like this one, this one is nearly cooked too. You will just cover it,
I'm going to turn off the flame. I am gonna cover it and
then I will just leave it in here. Right? Because you don't want to overcook
your seafood, it will become rubbery. So let's just leave it here to
keep it moist and juicy tender until we are ready to
assemble the boodle fight. Rawr! So there, my favorite
part is the tasting. Actually, this is not tasting anymore,
it is big letter L, right? Or it's even mukbang already. So... Oh my! These are what we cooked
and I've arranged it nicely. This is what I call as I said you before,
this is the modified boodle fight. It's still there buy you know,
there's a bit of distancing that you are not gonna
eat on that actual place or if you really feel uncomfortable,
you can also add plate in here. There it is, right? Then they are still gonna
get some from that. The same concept that you are
in one table but... you know that. There's a bit of distancing
as I have said before. So we are cooking it. This is the Chicken Inasal
that we roast back then. I will remove this since
I'm still the only one in here and then of course,
just like any boodle fight, you want to prepare your
set of condiments, right? So I have here calamansi,
so I remember that I didn't put vinegar. So get your vinegar,
you put vinegar. You have calamansi, you have chili, and
of course for example you have later visitors, while you are waiting, you should
also have some that your visitors eat. So get some chicharon (pork cracklings). Pickled papayas. I have bitten a lot. Garlic oil. I also have here shrimp paste and
of course, for the desserts, fruits. And the ensalada we made,
so let us taste it. What I am letting them us: Of course, you
should use your bare hands if your family only but if you have other visitors,
you may do a modification. So let's taste the Chicken
Inasal that we cooked. Look. Even though... It's very tender,
it's very juicy. Even though we just
marinate it for 1 hour. Of course, let's also
put garlic oil on our rice. It's so delicious
but you know that... It is not pretentious. The flavors will not
confuse you, right? All honest flavors, that's
what is delicious, right? On the flavors of the food and on
relationship, being honest is good. You are not confused,
without any hesitations, right? As long as it is straightforward
and just delicious only. Next.. It's amazing since it's
like buffet, right? Let us taste this catfish. So in catfish, what I put here
is a little bit of calamansi. It's very simple. Very easy to do. But as you can see, right? And of course, what I will not
tired of is the crabs and it's fats. How I do it? I do make
crab fat rice on the spot. I am massaging the
crab fat in the rice. Let me taste. Deadly delicious. Let us also taste our squid. So make sure not to overcooked
the squid for it to be not rubbery. Very tender. So the grilled swahe (shrimp) There's also pickled
papaya in here. This is what I am
telling you back then. You want to keep
your seafoods. Of course, this is the
one that has flavor. The one we put
white wine with. You want to keep it plane because
when it comes in the table, you or your visitors will just be the
one that will put different flavorings. So I have here. Just with the Ensalada only because remember
that we didn't put a lot of flavors in Ensalada. We have not seasoned it with salt,
just the natural saltiness from the salted egg. It's so delicious with
the shrimp paste. What's the name
of this again? The catfish. I'll try it with the shrimp paste
and of course, this is the milk fish that we wrapped on foil so
it will not be overcooked. You get shrimp paste. Milk fish. So good. Let's get on the beneath
so it will be not noticed because sometimes when you're really
hungry and you have a later visitor, right? Then they will say: "Let's just wait for the visitor." But you can't even
wait anymore. So there, you
cover it again. So it would
look new again. Of course, I have a
garlic in here, right? From the farm! It's really delicious. You know that? That even you don't have a date or
you're just alone, this will not make you sad because what will make you
happy is in all your front already. You want seafood, you want chicken,
you want pork, you want fish. If you just want
the vegetable salad. Oh my! It's really so good. For a while since they told that
I proceed to the fruits already. I am still enjoying the viand yet
you're forcing me to have fruits already. Of course, you should
have fruits on that. And when you also
miss the crunchiness, you want texture then you
partner it with chicharon also, right? So I taste it all already,
I will not eat all of this. Honey melon. It might be from
China or Korea. It can also be that while you
are waiting for something. Just have desserts first and then you eat
again just for your taste buds to refresh. It's so crunchy and
it's not that sweet but it's sweetness is just balance,
it won't make you feel fed up. So what are you still waiting for? Marinate your Inasal already,
put it on the refrigerator and then the following day,
you go to the supermarket or have someone to
buy you seafoods. It doesn't need that your
selection is as many as this. You set it up like that. Modified is safer at the moment
and then you enjoy. Those waiting are mad already because
they can't eat since I'm still in here. What are you still
waiting for? Make yours already. You enjoy your boodle
feast, the modified way. Take care always and I'm
going to see you all soon.
