Psst! Yes, you. I'll share a secret to you. This is just between us, okay? [laughs] There is only one person watching. [laughs] Why am I even whispering? How are you, guys? Welcome back to my Youtube channel. I am your chef-architect. We will not be making a house here, guys, because this is a cooking channel. Hey, as I was saying! [laughs] Those are the words you hear from the gossipers. [laughs] I will teach you the secret of street food vendors with the sauce of our favorite street foods which are fish ball, kikiam, and kwek-kwek (hard-boiled quail eggs in orange batter). [cheers] It's too noisy. I just told you that this is just between us. [laughs] If you want to know how to make that, and to know if you are among the people who I gave a shoutout to, just keep on watching. [music] But before we cook, guys, don't forget to click the subscribe button first, and the notification bell beside it, to get updated on the next videos that I will be uploading. These are our ingredients, guys. First, 4 cloves of garlic. Minced. Next, 1 medium-sized onion, minced. 2 pieces of red chili. This is just optional, guys. If you just want to kick your sauce up a bit. Next, 3 cups of water. 2 tablespoons of cornstarch. 2 tablespoons of all-purpose flour. Guys, you can put 4 tablespoons of cornstarch instead if you don't have flour. Or 4 tablespoons of all-purpose flour. But guys, if you will be using pure cornstarch, I have noticed that on the next day, our sauce becomes watery. There are some water on the surface. If you will be using purely flour, it is easily spoiled. Your sauce can last up to 2 days or even 3 days, depending on your food handling. And of course, just put the excess sauce in the fridge and just reheat it the next day. Next, 1 and ¼ cup of brown sugar. 5 tablespoons of soy sauce. 1 teaspoon of garlic powder. This is just optional, guys. I just want the garlic to taste so much. Next, ½ teaspoon of salt. ½ teaspoon of ground black pepper. ½ teaspoon of seasoning. This is just optional as well, guys. First, guys, we will be mincing the garlic. There. Let us crush these first. Then, let us chop these into small pieces. The amount of garlic is up to you, guys. I like to taste the garlic so much in the sauce that is why we put 4 cloves. You can put 2 up to 3 cloves of garlic only if you don't want to taste the garlic that much. There. This is okay already. After that, let us now chop the onions. We will also chop this into small pieces. And lastly, we will now chop this red chili. Next, let us make our sauce mixture first. First, in a bowl, we put water. Next is our soy sauce. Let us now put the cornstarch. Our all-purpose flour. After that, let us put the salt. Let us also put our garlic powder. Let us now put our seasoning. Our ground black pepper. And our sugar. Let us just mix this well until the cornstarch, flour, salt and sugar dissolves. There, let us just dissolve these. Make sure that there are no more lumps of flour and cornstarch. There, this is okay already. Let us now transfer this in our casserole or our cooking pot. Guys, we separately made the mixture by not putting it over the fire yet because your sauce might have lumps or something in it. [laughs] What is that something? No, that will be because of the cornstarch and flour. So it is better to dissolve the dry ingredients in the water at room temperature first before you place it in the stove. There, we placed it over the fire already. Don't worry, guys, if your sauce is light brown at first. As it heats up, it will darken in color. There, see? I told you. I told you it will darken. You just don't want to believe. Don't forget, guys, to stir it once it starts to thicken so that it won't stick in your casserole pots and the bottom part won't burn. There. Once the sauce is quite thick already, put in the minced garlic first. There, let us just put all of this. After that, put in the onions. Guys, we didn't sauté the garlic and onion because that will cause oil to be floating around in your sauce after this. And we will be dipping deep-fried foods here in the sauce so we don't want to make our sauce oilier. Do you get me? [laughs] There. Let it boil for around 2 minutes so that the garlic and onion will be cooked. Then, next. Let us now put our chili. My birds are noisy. Then, let it boil again for just around 1 minute. And of course, that's okay already. We will now taste it. Ow! It's so delicious. Ow! [laughs] Sexbomb. [laughs] Guys, it's so delicious. You will hug the fish ball vendor because of how delicious this is. This is perfect for your fish ball business already. For sure, your competitors in selling fish ball there will be defeated by this sauce. Of course, that sauce is incomplete if we are missing its partners, fish ball and kikiam. So let us now cook fish ball and kikiam. Guys, by frequently asking the vendors selling fish ball since then, as a gossip, [laughs] Just kidding!
[laughs] we were able to know most of the ingredients of this sauce. But of course, they won't be telling you all the ingredients. But if you have a good tongue, if you have a good tastebuds, for sure you can distinguish the taste in your mind and what are the ingredients you are eating. There, guys. before we end, let us give shoutouts first. Shoutout to Jhie Jhie or "Jhe Jhe." I don't know how to pronounce it. Sorry. Jhie Jhie. There, maybe it's Jhie Jhie Mangusan. She watched our Kare-Kare video. She said, "While I am watching this, I am laughing out loud." Thank you for watching. Don't laugh out loud too much. You might have too much air in your stomach. [laughs] Okay, wait. Let us pause from giving shoutouts first. Let's continue it later. I thought of a joke. What do fish ball and you ex have in common? Both are "hindi nagmamahal."
(fish ball: aren't priced expensively; your ex: doesn't love you) This is it, guys. We are done cooking our original fish ball vendor's sauce. If you liked our recipe video for today, please click the Like button so that I'll know if your chef-architect's efforts are worth it. And kindly share it in your Facebook or Twitter accounts. And if you haven't subscribed yet, kindly click the Subscribe button. It is not that difficult to click it. [laughs] Forced. [laughs] And after you subscribe, please click the notification bell beside it and set it to "All" so that you will be updated whenever we upload a new recipe video. Follow me on my social media accounts as well which you will see on the description box below or at the end of this video. There. Let us continue with the shoutouts. Shoutout to Choklene Anireguan, who watched our Dinengdeng na Labong with Saluyot video. She said, "Haha! This is great, boss. It is not boring to watch because he is a joker." There. Thank you, Choklene, for watching. Shoutout to rr as well. This is what he/she said, he/she said, "This is the real "authentic" Pinakbet Ilocano in Youtube. Others post it as "Pinakbet Ilocano" but they are sautéing it. There, just until that part. His/her comment is like a novel. [laughs] Thank you, rr, for watching and for the comment. If you haven't watch my video of the Authentic Pinakbet, search it on my channel if you plan to cook it for your family. Next, shoutout to Bising Vee as well. "More Ilocano dishes please. Watching from Chicago, USA." There. Thank you for watching, Bising Vee. We already have the Dinengdeng na Labong in our recipes. And we will be cooking more Ilocano dishes in our next videos. So just wait for it, guys. Next. Shoutout to ma'am Cessah De Leon. She said, "Your voice is sexy. Hehehe Thanks for this video. I was craving for Pinakbet and now I finally know how to cook it." There. Wow! According to her, my voice is sexy. [whistling sound] [laughs] There. Thank you, ma'am Cessah, for watching. There. That will be all of the shoutouts for today. In the next video again. Thank you for watching and see you on my next video. [music]
