01:26.2
and tumutulong din to na mas mapalamboy.
01:29.3
Yung laman ng iyong chicken.
01:32.1
So into my blender, coconut milk.
01:34.8
I'm just using canned, pwede kang gumamit ng freshly piga.
01:38.8
Don't worry ha, itong marinade na ito, good for 2 to 3 chickens na ito.
01:46.0
Soy sauce, this is just calamansi juice or lime juice, brown sugar.
01:55.3
Black pepper, ginger, patis, sibuyas, and your garlic.
02:11.6
Pwede mo pang dagdagan yung bawang if you want and i-blender ko lang ito nang mabilis.
02:25.1
Bakit ko binlender?
02:26.9
Para hindi na ako mag-chop, chop, chop, chop, chop, chop.
02:30.1
Hindi mo itatapon ito ha kasi ito na din yung magiging sauce mo later on.
02:35.4
And then I just have here 2 chickens that I'm going to season with salt.
02:40.0
Asnan mo lang yung chicken mo para lang siguradong malasang malasa hanggang kaloob-looban.
02:55.1
Okay, asnan the chicken and then you pour the marinade.
03:06.5
After pouring the marinade, imamasage ko pa yan.
03:15.1
O diba? Para ma-relax yung laman ng chicken mo, mas kumapit ang marinade.
03:21.9
And then for this one, it's advisable.
03:24.7
If you have overnight, iwan mo sa ref overnight.
03:28.1
Talagang mas manunoot yung lasa.
03:30.5
Kung wala naman, 2 to 4 hours, ibabad mo lang dyan.
03:35.0
Make sure ibaliktad mong ganun para talagang both sides is nanunoot ang flavors.
03:44.4
Tapos iluluto natin yan mamaya.
03:46.8
Again, huwag mong itatapon yung marinade because ito na din yung magiging lechon manok sauce natin.
03:54.6
Later, balikan natin.
03:57.7
Okay, so this has been babad here.
04:01.9
Nagbabatab na siya for around 2 hours.
04:07.2
Ready na ako magsalang but of course, the classic lechon manok may tanglad.
04:12.0
So yung tanglad, medyo ayan, pupukin mo lang to bring up the essential oils.
04:22.9
This is my favorite.
04:24.4
Ito ang pinakagusto kong aromatic.
04:30.6
It smells so good.
04:36.2
And then, ikot mo lang yan.
04:38.5
Meron ako ditong pan that I lined with a cookie, ano nang tawag dito?
04:47.4
Cooling rack and then ipila mo lang ito breast side down.
04:54.4
Breast side down para hindi nadadry yung breast and then yung tanglad, ipapasok ko sa loob.
05:16.8
Tapos makikisa lang ako.
05:18.5
Actually, this one, you can cook it in a turbo broiler.
05:22.5
Hindi ko mahanap yung turbo broiler ko.
05:25.2
Pwede nga yan dito sa air fryer.
05:27.7
Kaso lang, sayang naman diba kung magdadalawang air fryer pa ako
05:31.9
kasi isang chicken lang po ang kasya sa isang air fryer.
05:35.2
So ipapasalang ko sa convection oven.
05:37.8
Meron akong convection oven doon sa labas or you can also the traditional lechon manok over charcoals.
05:45.5
Nasa sa'yo yun kasi itong oven ko na ito, mahina yung kanyang fan.
05:51.4
Mas malakas yung fan.
05:52.4
Mas malakas yung fan ng oven para mag-brown talaga yung labas.
05:55.9
So recommended, again, turbo broiler, air fryer or convection oven.
06:01.8
Kung wala ka naman ng kahit na ano doon sa tatlong yun aba, maging masaya tayo sa kaanong meron tayo.
06:07.8
Isalang muna sa kung anong oven ang nandyan.
06:10.7
350 degrees Fahrenheit for around 1 hour.
06:16.0
So isasalang ko ito doon.
06:22.4
Our chicken has been roasting for 30 minutes already so yan, hinangu yan.
06:36.8
Ibaliktad mo lang para even ang browning tapos ibalik lang ulit sa oven.
06:43.7
And habang niluluto natin yung chicken, eto na yung marinade, sinalin ko sa kasirola.
06:50.5
And you just bring it to a boil.
06:52.2
Gagawin na natin yung sauce.
06:55.5
This sauce is very delicious.
06:57.3
Eto yung classic.
06:58.5
So pakukuloyin mo muna ito and then we will put more ingredients.
07:03.5
Nadagdagan ko ng gata, approximately 2 cups.
07:12.2
Brown sugar and eto yung gagamitin natin, thickener.
07:15.5
This is paborita.
07:17.2
Eto kasi yung traditional na paggawa ng pebre dito sa binyan.
07:21.5
Pag nagluluto kami ng pebre dati, di ba?
07:24.4
May litson, may natirakan litson.
07:27.0
You want to cook liver sauce for...
07:34.2
So eto yun, magluluto ka ng pebre and this is the thickener.
07:39.2
Kung wala ka namang paborita, proudly made in Laguna ito ha from Nagkarlan.
07:44.2
You can just use jacobina or mamon tostado, basta kailangan matamis-tamis na biscuits.
07:52.2
Eto yung magdadagdag ng creaminess, sweetness, thickness sa iyong lechon sauce.
08:05.0
Ayan, durug-durugin mo lang na din yan.
08:17.5
Kailangan itong pakuluin kasi pinagbabara ito ng chicken.
08:20.8
Para mamatay ang mga bakteriya.
08:23.5
Okay, so once this is boiling, ibuhus mo na yung gata, more gata.
08:33.4
And then I just put here liver spread, yung nakalata lang na liver spread.
08:44.1
Pwede ka naman gumamit din ng tunay na atay.
08:46.9
Pwedeng atay ng manok ang gamitin mo.
08:50.4
Ipakuluan mo muna tapos i-mush mo.
09:02.3
I'm going to use wire whisk.
09:10.6
And then we put our crushed favorita, crackers, sweet crackers.
09:19.5
Nagayon na natin lahat.
09:20.3
A little bit of vinegar, just a splash.
09:34.5
The brown sugar is to taste so titikman ko ito pagka lumapot.
09:39.5
Tingnan natin if we need to add brown sugar.
09:43.1
Kung kulang sa alat, put a splash of soy sauce.
09:52.3
I-adjust ko lang ng konti.
09:58.0
Kaselechon sauce, manamis-namis.
10:01.0
If you don't like it that sweet, bawasan mo.
10:06.0
And just a little bit of soy sauce for added saltiness.
10:14.5
And a lot of black pepper.
10:16.5
And a lot of black pepper.
10:40.7
You can add more favorita.
10:43.9
Pero kasi habang sinisimmer mo yan.
10:46.3
And kapagka lumamig yan, mas lalapot.
10:52.3
It's really up to you.
10:56.4
Nagyan ko pa ng konting black pepper.
11:16.3
Medyo natatabangan ako ng konti.
11:20.0
So i-adjust mo na lang according to your taste and hintayin natin yung lechon manok and tikman natin yan.
11:29.5
So ililipat ko lang ito in another sheet pan and ipahinga mo ng konti.
11:34.5
This one, yung mantika lang ang gusto mo.
11:37.5
This will add more flavor sa iyong sauce.
11:46.3
And then ito, babaraan mo na ito para hindi ka ma-stress mamaya sa hugasin.
11:53.3
Make sure to rest the chicken.
11:55.7
Huwag mong madaliin and may sauce is nice and thick.
12:01.3
Huwag mong madaliin ang chicken mo.
12:03.0
Give it 5 to 10 minutes to let all the juices redistribute bago natin yan tikman.
12:11.4
Now, this is the best part, tikman natin.
12:16.3
Pukuha lang ako dito sa side na ito.
12:20.3
Breast, tignan mo kung ganun ka-moist, oh.
12:23.3
Look at the inside.
12:26.6
May factor po yung gata, ha?
12:28.9
Tsaka yung ginawa nating breast side muna, down.
12:33.1
Breast side down to keep it nice and moist.
12:36.1
You don't want to overcook it.
12:40.7
And then the leg part.
12:42.2
Okay, perfectly cooked.
12:47.5
And of course, ang pinaghirapan nating sauce.
12:50.7
By the way, nilagyan ko pala ng sili yan.
13:01.2
Ganito yung traditional na lechon sauce.
13:04.0
Yung may mga chunks.
13:05.8
Yung hindi mo malaman ano ba yung chunks na yan.
13:07.9
Atay ba yan or the paborita or the bread crumbs.
13:16.1
Wala muna ang sauce.
13:30.4
Surprisingly, malasa.
13:34.7
Actually, sinabi ko kanina sa video 2 hours pero less than 2 hours po pala namin na ibabad.
13:46.1
And even the breast part, it's very moist.
13:48.1
And even the breast part, it's very moist.
13:50.2
And even the breast part, it's very moist.
13:54.2
Now with the sauce.
14:28.3
Super duper good.
14:31.5
Ang sasabihin ko na lang, gumawa ka na and I'll see you next time.
14:45.3
Thank you very much.
