After some experiments and disasters ;) we have now pretty much settled to using this: kasim for the meat (as advised by out friendly, neighborhood BBQ vendor), for marinade: Tomato Ketchup ( a good way to use up all those fastfood ketchup sachets we save), soy sauce, garlic (minced), suka, salt, pepper and brown sugar. Sometimes I add a touch of Worcestershire sauce though I know the vendors would not go through the bother of that additional expense, but you may try if it suits your taste. I cook the marinade and cool it before adding to sliced meat. I also make a big batch and store it so we have ready-made sauce for liempo or porkchops.

For the basting sauce, I use the marinade with oil added to keep the BBQ moist. If you have some kecap manis,you may also add this to your marinade as it adds a deeper “soy” flavor. I have also tried banana ketchup and oil for basting as i see this done by the vendors but I prefer the marinade for basting.

Try it and adjust according to your preferences. :) Hope this helps someone.

Your basting sauce is interesting, i would try to add banana ketchup with my reserved marinade. Thanks.