Itinuro ni Wilma Doesnt sa atin kung paano lutuin ang chicken inasal na best seller sa kainan na pagmamay-ari nila ng mister niya. Panoorin ang video. #LutongBahay
Mas masarap umuwi kapag may lutong bahay! Meet Mikee along with our new kapitbahays Hazel Cheffy, Chef Ylyt, and Kuya Dudut in “Lutong Bahay.”
Together, they’ll visit the celebrity kitchens to uncover stories, and even the secrets behind dishes that have seasoned lives and shaped journeys.
Watch it from Monday to Friday, 5:45 p.m. on GTV! Subscribe to youtube.com/gmapublicaffairs for our full episodes.
Mas masarap umuwi kapag may lutong bahay! Meet Mikee along with our new kapitbahays Hazel Cheffy, Chef Ylyt, and Kuya Dudut in “Lutong Bahay.”
Together, they’ll visit the celebrity kitchens to uncover stories, and even the secrets behind dishes that have seasoned lives and shaped journeys.
Watch it from Monday to Friday, 5:45 p.m. on GTV! Subscribe to youtube.com/gmapublicaffairs for our full episodes.
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00:00My fellow housemates, let's taste the cheeks!
00:03Not Madam Cheeks, okay?
00:05I can't eat it?
00:06No, no.
00:07It's old, it's old.
00:08That's Boss Otip.
00:10Yeah, that's his boss.
00:12And we have Chef Ilith here.
00:16Ate Wilma will let us taste the Chicken Inasal,
00:19which is one of their bestsellers.
00:22What's the story behind this chicken?
00:24Okay, this Inasal,
00:25because my husband and I, our family,
00:27we love to travel.
00:28So this, when we traveled, we liked him.
00:32So that's how my husband is.
00:33So if he likes something, he'll know.
00:35He'll taste everything.
00:37Once he's researched,
00:38he'll make a tweak for himself.
00:40His own style.
00:42Yes, his own version.
00:43So this version, this is Boss Otip's recipe?
00:46Yes.
00:48In Otip's Chicken Inasal,
00:50we'll need
00:52chicken,
00:53garlic,
00:55ginger,
00:56brown sugar,
00:57salt,
00:58pepper,
00:59soy sauce,
01:00vinegar,
01:00tanglad,
01:01calamansi juice,
01:03and sesame oil.
01:04So we also, before we marinate,
01:07it's important that we open it.
01:09Cut open.
01:10So that it's not yellow.
01:11The chickens are so big.
01:12Oh yes.
01:13And we give all of that.
01:15You didn't cut it open?
01:16I don't know.
01:17What did you catch?
01:18Is this an ostrich?
01:19Huh? It's not a chicken.
01:20You also cut it open,
01:22so that at least,
01:23your marination gets inside.
01:25Yes.
01:25The chicken gets absorbed.
01:27So for me, I don't need a good chicken.
01:30What I need is a delicious chicken.
01:42Of course, my husband is the one who cooks everything.
01:45Okay.
01:45I'm just a salesperson.
01:47Okay.
01:47What about your children?
01:49My children, Asiana,
01:50during the pandemic,
01:51she's our maid.
01:52Oh wow.
01:53Yes.
01:53So all of your children are here in the restaurant?
01:55Yes.
01:56My youngest,
01:57she's the one who puts the stickers on our vines.
02:00She's the one who packs.
02:01Yes, she's the one who packs.
02:02My second child,
02:04she's a bit of a shy type,
02:05she's Svetlana.
02:06She's our dishwasher.
02:07Oh cute.
02:08And she's the one who washes the table.
02:09That's her role.
02:10Okay, okay.
02:11And my older brother,
02:12he's the one who makes the errands.
02:13And then your...
02:15Ginger and garlic.
02:17Ginger and garlic.
02:18Yes.
02:18It's already mixed.
02:19It's really rubbed.
02:20That's how we marinate our husbands.
02:22With love.
02:23Yes.
02:23There's a massage.
02:24Yes.
02:25That's how you make your husbands.
02:32Sugar.
02:33Sugar.
02:34Sugar, of course,
02:35to make it easier.
02:36You really massage everything
02:37in the chicken.
02:38Yes, yes.
02:39We massage it first,
02:40so it's delicious.
02:41And a bit of salt and pepper.
02:43Salt and pepper.
02:44Salt and pepper.
02:45Here's our soy sauce.
02:46Soy sauce.
02:47Yes.
02:48Is it supposed to be sweet?
02:49Or is it too much?
02:50Too much.
02:51Can you put up vinegar?
02:52Because we have...
02:54Bacolod.
02:55Bacolod.
02:56Yes.
02:57Because it needs acid.
02:59A little acid.
03:00Because vinegar also softens
03:02our meat.
03:03Yes.
03:04And then you put the...
03:06tamarind.
03:07Tamarind.
03:08For another aroma.
03:09Don't forget the calamansi.
03:11Yes, the calamansi.
03:12Let's have a chat with my husband.
03:14You're going to be stupid again.
03:15No.
03:16Don't embarrass me.
03:18So when we saw the potential,
03:20that's when I realized
03:21that the family,
03:22especially the children,
03:23when they join the force,
03:25it can happen.
03:27There's power.
03:28There's power.
03:29Yes, there is.
03:30That's why I always tell my mothers
03:32that they shouldn't be afraid
03:33to teach their children how to be tired.
03:35Because in real life,
03:36it's really tiring.
03:37It's really tiring.
03:38So that they're not used to being tired.
03:40Yes.
03:41It's tiring compared to being hungry.
03:43Yes.
03:44So here,
03:45once you've made all the ingredients,
03:47how long did you marinate it?
03:49You marinated it for 8 hours.
03:50You refreshed it now.
03:52You chiller it.
03:53Okay, okay.
03:54So for 8 hours.
03:55So this is your marinade.
03:57This is the sample that we made.
04:00Yes.
04:01The secret ingredient.
04:02To make it better, right?
04:03But it looks the same.
04:05Yes, of course.
04:06I'm a guitarist.
04:07After soaking it for 8 hours,
04:10we'll grill it.
04:12What did you do?
04:13It means that my grill
04:14has seen a lot of people,
04:15that's why it looks like this.
04:16It's dark.
04:17Yes.
04:18Our ROI.
04:19Yes.
04:20How's the technique?
04:21Do you know how to do it?
04:22No.
04:23You just put it there.
04:26So don't flip it over
04:28so it won't break.
04:29So just one flip?
04:31Just one flip.
04:32Okay.
04:33It smells.
04:34I can smell the ginger.
04:35I can smell the garlic.
04:36Really?
04:37Yes.
04:38You can smell it right away?
04:39Yes.
04:40I can't smell anything.
04:41I'm scared.
04:42So what should we see
04:44before we flip it?
04:46It's already charred.
04:48It's already charred.
04:49Really?
04:50It's already charred.
04:51Yes.
04:52Okay.
04:53So don't flip it over.
04:54You can still see it.
04:56Hattie Wilma also called a back-up,
04:58her master griller,
05:00Kuya Cho.
05:02Kuya Cho,
05:03how long have you known each other?
05:04This is Ucho,
05:06he's our friend.
05:07Our friend.
05:08He's been with us for 5 years.
05:10Kuya Cho,
05:11you started this business.
05:12Yes.
05:13Okay, Kuya Cho.
05:14Give us some tips
05:15on how we can know
05:16if it's done.
05:17Yes.
05:18How do you do it?
05:19First,
05:20you need to cook it
05:21until it's golden brown.
05:23So it needs to be
05:24a little burnt.
05:25You need to see
05:26if it's burnt inside.
05:27Yes.
05:29If it's not brown,
05:30it's done.
05:31So it should look like a bone.
05:32Like a bone.
05:35Hattie,
05:36you're basting it
05:37with sesame oil.
05:38Yes.
05:39Kuya,
05:40is it done?
05:41It's done.
05:42Let me see.
05:43There it is.
05:44Yay!
05:45Our neighbors
05:46can do it.
05:47Yes.
05:48When it's done,
05:49they put it
05:50on a stone
05:51or a rack.
05:52Yes.
05:53How long does it take?
05:54Just a minute.
05:55Just a minute.
05:56So the ingredients,
05:57the basting,
05:58the chicken,
05:59the juices,
06:00will be absorbed
06:01by the chicken
06:02before it's cooked.
06:03So it's not dry.
06:04The chicken is not dry.
06:05Not dry.
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