Cooking delicious FILIPINO STREET FOOD in my garden!

good evening guys and welcome back to a brand new video Welcome to a food video and an evening video two of the things we haven't done in a very long time I'm excited for this one today because it involves a lot of eating and a lot of fun cooking and cooking something that I've never attempted before so if you're new around here don't forget to hit that subscribe button because it really helps us out and you've probably seen the title of today's video I'm attempting for the very first time to cook Filipino barbecue now this is a food that we have eaten countless times I want to say hundreds at this point yeah I think hundreds of times all over the Philippines and I mean even in the UK if you saw the video a few weeks ago we checked out some barbecue in Brighton but I've never had the space to try it for myself I've cooked a load of dishes from the Philippines before when we had our apartment in Manila and I feel like I'm quite good at it now if I do see myself well George tells me I'm good so unless he's lying to me then I'm quite good but yeah obviously because we were living in a condo before we couldn't barbecue we had a balcony but I don't think we'd have been allowed to grill on it and we had a Korean barbecue once inside the condo and I'm pretty sure we nearly set it on fire so we haven't had the chance we haven't had a garden space to ever have a barbecue now we've got our house in the UK and we've got a barbecue which I'll show you in a second what better time to try out so today we're going to be trying some chicken barbecue like the it's almost like a chicken in a Cell kind of thing but I don't know if I can call it that or not uh I'll show you all in a second and then some hopefully electron Kawali which I know is not a barbecue thing but I'm an innovator and I'm trying it so bear with me I've said no ovens in this video it's all gonna be on the barbecue and I wanted to do pork belly so maybe it's less of less of a lechon more of a liempo I don't know comment below if I'm really really not on the right track here but I'm trying this video actually started yesterday when we had to go somewhere very special and I'll take you guys there now Lucy this will only work if we go to one place and one place only Wallace [Music] [Music] okay we've got the main ingredient we came here for barbecue marinade mix and the reason we bought you're very close to my face and the reason we did this today and not tomorrow when we're actually filming the rest of this video is because obviously we want the meats to sit in this overnight to make the flavor go through even more so it's a very noisy road to film this bit on but um yeah we'll see you guys when we're back at home okay we are now home I've got everything I need for tomorrow and I'm going to marinate the chicken now I've got two big packets of chicken thighs that are skin on bone on and bone on bone in um and I'm going to marinate them now with the Mamacita's marinade mix which I think is mainly sugar garlic and pepper three great ingredients there so you can't really get things like chicken butt in the UK I don't think unless you buy a whole chicken and cut it out yourself but we've got the thighs and I feel like that's a really nice cut of meat to barbecue because you've got the skin that can go a bit crispy I don't know I feel like it's a good choice I feel like it's as close as you can get to the real deal I couldn't find any chicken wings I did like I was planning on doing wings but he's okay I just got double the amount of size I think there's like eight massive thighs here and I've got the skewers as well so I'm gonna marinate them with the skewers in and I've also got some other bits here to make the dipping sauce but I'll do that tomorrow I think um and then the second meat we're doing is actually pork belly and I'm going to attempt to kind of barbecue electron koali which I know isn't really a thing I know you're meant to fry it like deep fry it or shallow fryer or air fryer so I don't know how crispy I'm gonna be able to get the skin but I really want to try to do everything in the barbecue and not do any ovens and for that I need to make sure it's been marinated in like the bay leaves and the peppercorn like the classic electron flavors I'm kind of making that one up as I go along I'm not really flowing a recipe I think I'm going to try and do the barbecue chicken a bit more traditional but yeah I I thought I'd try out lechon on a barbecue I don't know if that's gonna work or not but we're going to give it a go I know the classic like normal lechon would be rotated over an open flame so I think it should work but being Kawali being the smaller pieces I don't know if it's gonna quite as effective if it's all it's gonna just become like wet pale pork as opposed to like crispy I think if we have the heat high enough then it'll work but anyway I'm gonna marinate with chicken now and um yeah get it ready for tomorrow I feel like I'm about to get canceled so I've come out of a plan for the electron and I don't think it's particularly the thing to do I know you're supposed to boil the Looney Tunes and lights on I know it's supposed to boil the meat and then fry it but because I don't want to end up with like soggy meat that's going on like I feel like if I boil it it's gonna go to that like Flappy wet pork you guys know what I mean you know and it's like Gray and there's no crispiness that's literally not what you want in lechon you need crispy skin so my thoughts are if I soak it in water overnight that's got a marinade in it like it's got loads of flavors in it it will seep that all up into it overnight and then I can put the raw meat with all the flavors that you'd get from boiling but without boiling it onto the barbecue tomorrow I think I'm I think I've nailed it check this out so this is what I'm talking about some rather odd looking bits of pork floating in some oily salty garlicky Bay leafy peppercorni vinegary water yeah I don't know if you guys are going to agree with this or think I'm a bit weird for doing it I think it makes sense to me it makes perfect sense to me and then this way yeah the raw meat can go straight onto a hot barbecue and like Sizzle and the skin the skin can go crispy [Music] please [Music] there were about seven thighs in each package we've got about 14 pieces of meat between the two of us love that and then we've got our lechon Kawali here they both look great and now yeah we'll see these guys around this time tomorrow so a nice long time to marinate yum let's fast forward back to today and the chicken and the pork have been marinating overnight and we can go and have a look at them now it looks exactly the same as yesterday I'm not sure what I was expecting to find here looking good and I've also made up a little dipping sauce for later with the tomatoes onion soy sauce vinegar which will be nice to dip it into and I've soaked my skewers overnight because they're wood and I don't want them to set fire um so I want to skewer the chicken now onto the skewers there's a lot of chicken here guys I think I overdid it this might last us the whole weekend and the other problem we might have is that there's a massive gray cloud above maybe black cloud I would say and it seems that every time I want to barbecue the rain and the storm the rain and the wind picks up so I'm not sure what that's about but that's England for you foreign [Music] I think I showed this in a video recently and I'm absolutely loving it we've pretty much been doing a barbecue every week on it which is amazing and we love cooking Outdoors despite the gray gray skies but yeah it's already up to temperature actually I'm aiming for around like 200 ish just to start the chicken on once it's cooked through a little bit I'll add in the pork and then maybe at the end I'm gonna up the heat a little bit more so just let more errands we've got two vents we've got a bent down the bottom here and then we've got a vent at the top and obviously more air more oxygen to the fire the more hot it gets so right now this is like the perfect temperature code has just gone in town to bed so George will hopefully come down in a second and he can film me putting the chicken on so we can show you guys but let me just uh quickly open up the grill so we've got two different sides one's got a heat deflector on so basically I'm gonna put the chicken on that side to begin with um just so it kind of cooks through a little bit because sometimes I think with the barbecue you often have to kind of burn it to cook it you end up burning it because you're cooking it so quickly but with the heat deflector it sort of Heats it a bit more like an oven wood sort of all round and then we can go on to the second side with the really high temperature and that will give it that like crispy the black bits that are good like the grill lines on it and the crispy little bits as well so that's the plan wish me luck because I'm a little bit nervous because I really want this to be good and I haven't eaten enough today and I'm really hungry and can't wait to eat it okay let's do this so let's firstly hope that the sticks don't dissolve into nothingness into Ash burn into Ash secondly let's hope there's enough room on here because there's a lot of chicken here to cook I've actually used two skewers per chicken because it's gonna be easier that Sizzle nice okay good night little chickens it's very dark okay now it's a waiting game aha wait there there's nothing left to do what wait for my chicken to cook so I'm gonna sit on no Garden phone actually haven't got any yet and crack open a bag of Ding Dongs cheers oh there's a tear here sorry my bad help yourself guys they're always harder than you remember but like broke my cheese hello guys I am here as well oh behind the camera for most of this video so far I've actually I've not been in any of it yet have I not I filmed it all the power of everything yesterday I was gonna say I was in the clip where we went to the one and only Wing was to get the necessary ingredients but yes I've actually just been upstairs it's even in time now it's what is it it's early for Cody to be down yeah it is it's 5 30 in the afternoon or evening I've been lying on Coda slot I fell asleep again and guaranteed any parents can you relate if you've had toddlers or young kids the code is in a phase where we have to hold his hand now for him to get to sleep and I mean I personally I quite like it I just realized my crunching so loud and all this sorry I see the level's going like if you don't like people eating I'm really sorry I'm sorry yeah but I just don't know if it's like good for him no sir I don't know he might grab it he might he's all right it's emotional support that any relies on us for that and I don't mind that out for as long as he needs her and I quite like having a sort of afternoon evening nap every day which has been happening for the past week or so then you eat dinner and then fall asleep on the sofa and then you try to put yourself upstairs to bed have you told them what you've made for dessert it's not Filipino but it's unbelievable we'll show you that after I've made caramel and Cadbury's dairy milk blondies and white chocolate chips and they look a bit ridiculous they really have made a lot of them they really do I think we're gonna freeze them and eat them another time because well not all of them and eat some of them another time because there's like 400 grams of sugar in there there's a lot I think it's scary it's like 30 cans of Coke or something like that you said 40 plus plus a chocolate oh well right we're going to say Enjoy the um enjoy it did a little weather check the um beautiful English weather there so we're gonna sit out here do a bit of cloud bathing now with 25 more peanuts I can actually tell they're much nuttier than usual Ding Dongs coming along although I do wish we got the spicy ones to kind of a bit yeah it's just cool that you can get them in the UK I like the spicy ones more I think see that chicken's ready yet I'm starving it yeah it's a joke loose it's been on for one minute how hot this thing is yeah chicken smell here that is a night market somewhere in the Philippines that is insane how can a smell take you back that way where are you how can a smell remind you of something so much that's amazing yeah like get your nose out my chickens just open it and have a look one this is the most cooking you've ever done 200 degrees what should it be I'm gonna open the frames are tiny but I think I want to do a tiny bit higher okay okay opening this isn't going to help is it do you know how to open it I do yeah obviously I use this every day all the time it's like chicken that's raw yeah oh the coals look really nice yeah they look good don't they look at that glow right okay we're gonna leave it stop messing about Let it go up to temperature and we'll check back in that temperature no like the chicken like the chicken cook and I'm gonna stop pretending like I know anything about this do you want to switch spaces again yeah we go inside wait for your brownie ding dongs to try and put this pork on now let's see I think I'm gonna do it skin side down for ultimate crispiness so let's see how we get on I'm not convinced you guys know the story behind this from yesterday let's see it's gonna let loads of flames though because the Fat's all gonna drip down into it that's the only thing but maybe Flames are okay maybe Flames are good I don't know [Music] okay guys we think it is ready looks amazing smells amazing smoke it is like being that street food market a hundred percent close the door because it's getting in we've actually closed all the windows as well because it's a little bit Smoky okay so I'm very happy with how it's looking I mean I do get nervous cooking chicken on a barbecue I feel like I'm gonna undo it so I sometimes overdo it to compensate so it's very smoky I hope you can see me um but yeah I'm going to take it off the heat now because I think this looks great I think that's exactly how you want it to look you've got enough of the sort of black parts to give it that Smoky flavor but it's still juicy inside um I'm very excited to cut into this my eyes are like yeah okay Lucy's getting on the garlic rice I'm gonna get myself so do you even notice we make garlic rice you just use it I'm gonna go oh look at this I'm gonna go for some of this beautiful chicken here in a salad never thought I'd have innocent in the UK well I said I don't know if it is in itself because it had a barbecue marinade not in a summer and I don't know if it's the same thing oh okay and I don't know if inner sound means to different recipes very true so I didn't want to say that but you said it what's that phrase if it looks if it looks like a duck what yeah there's a phrase like if it looks like a duck talks like a duck walks like a duck probably as a duck oh I don't know if I've ever heard that yeah I don't know where it's from but okay the pork turned out okay I'm not convinced I don't think we can call it electron could work let me cover your eyes so it focuses it I managed to make it look a bit electronically but the skin it's not crispy it's a tiny bit crispy but it's not got anywhere like it's not got a crunch but it is on a barbecue side I'm sure there's going to be a lot of flavor got the sauce as well right are you just gonna go in yeah I'm just checking it's cooked that's cooked right yeah that's so good I'm gonna grab some pork as well I might start with the pork actually I think it's a little bit too hard to resist just going in for a bite of this wow it's really good is that the chicken it's really good okay I'm gonna dip this table is way too nice for you and then on to my flight I was going to say let's like put a bit on our plate this is the first time we've kind of done like a meal like this on this table Yeah I actually can't believe how good this tastes it's so authentic it's taking me right back to those Street Market nights really oh my God Night Market nights yeah night Foods night Street Food Market night the skin is crispy and it's a little bit charred as well and so you've got a ton of the crispy skin a ton of this crispy skin and then the actual chicken inside is just so moist and it's not overcooked at all but it is cooked it's not cooked but that skin it's okay it's a little bit crispy right it's not bad for a barbecue I think quite well um wow that is so good that like Lisa says it just takes you back to that place the Smoky flavor the chart I like I do like it when it's tiny little bit burnt and increase any of the seasoning do you know what I think the only thing letting this down is that this is Supermarket meat yeah I can't taste the seasoning but this has been soaked overnight with like bay leaves and peppers yeah I didn't boil it which is what you're meant to get the flavor in I can't taste it there's quite enough flavor in it I was gonna say I think the actual meat itself like once you get like the fat tastes good the seasoning on the outside tastes good but then once you get into the pork there's not as much taste there but I think that's just because it's Supermarket off the shelf kind of meat but we should probably go to like a butchers and get some better quality meat next time but or not soak it in water overnight hoping it would marinate them yeah or cook it a little bit less I know it's like it's like it's a bit a little bit a little bit tough are you actually joking me I thank you and I had to get the skin it's a food review we're not in a restaurant I cooked you dinner mate we're just sat in here watching Netflix I don't ding dongs got it thank you George it's the last time I cook for you okay a little bit more of the soy sauce okay chicken time yeah I'm gonna get canceled for that comment I hope so no this you're an incredible cook thank you it's been proven time and time again well I'm just gonna have big bite in this chicken got it rice is good oh baby now that is so good that is something I could just eat so much I I probably will finish this place I could eat okay I'm gonna have some garlic rice with that just to take me right there guys you don't know you don't well you do know if you watch the Vlogs but how many times we'd Rock up in a new town find a little restaurant order some garlic rice order some chicken in the south after a long day of traveling seeing new stuff meeting new people the food in the evening would be chicken and rice I don't know just it just food is amazing I can't actually believe how much chicken and rice salad in my life I feel sorry for people who are like are not into food the crispy skin it's really good I'm very pleased the garlic rice we are lacking in vegetables slightly that's something I will say and lucky and beer that was a fail oh my God that would have been nice well at least I have to say thank you that this is delicious we're gonna end the video here and just demolish the rest of this oh no we won't what we're gonna do is eat this and then we're gonna come back to show you Lucy's brownies at the end of this as our dessert in saying that the pork was tough means that you've sacrificed a little brownie privileges I'm looking for the brow the brownies I've been thinking about the brownies since this morning yeah but the pork was too tough so you can't have it no it wasn't too tough it was just you wanted me to talk about the food and just give my honest opinion and on it my one question was did the flavor go through not is it overcooked thank you anyway for your input and no I can't take criticism before any of you ask of rice in my belly right now throw full but not too full I've got room for dessert so these are my blondies let me show you one I'm very pleased with them that's actually quite a good angle there you can see it we've got the crispy Edge on the outside and then the gooey slightly undercooked so George will like it middle do you want one of each ones what you say one of each I mean well we can have as many as you like middle or outside piece oh no outside I like this like corner or Outdoor Edge two corner so you've gone from the Middle with no crispy edges to you now you want half of it to have crispy oh no the one in the middle there's one side crispy okay yeah got it uh one then perfect oh yes okay and then one of these I'm not quite sure how there's room for this after the amount of chicken that we just ate but there's always room for dessert so try this one first um that is so good oh so satisfying really good loose and then try this one this has actual dairy milk chunks in and dairy milk in the UK is unrivaled we've had it in different countries and for some reason it's not the same foreign oh wow oh wow unbelievable so good [Music]