Tuesday, 12 July 2011

Filipino Barbeque

To start it off, a dish very common in the Philippines. The marinade could be used with most type of meats. I recommend Pork and Chicken, ALSO chicken liver is really tasty with this... Not so big on steak-y/beefy barbeques. 1/2 kilo of the choice of meat will do. Cut in to thin strips.

2 Lemons
1 Can Beer/Lemonade
2 Tbsp Tabasco or Chili Powder to taste
1 Head of Garlic Crushed
1/2 Cup Vinegar
1/2 Cup Brown Sugar
1/4 Cup Ketchup
1 or 2 Onions diced

Generous amount of Cooking Oil
salt and pepper to taste

Combine all ingredients in to a deep pan, and marinate choice of meats for at least 3 hours, better result if you marinate overnight. The beer and lemon tenderises the meat so the longer you leave it the better it will taste. Make sure you make enough marinade to actually drown the meat.

Prep skewers by soaking them in water for about 20 minutes (this stops the from burning on the grill). Skewer about 5 on a stick. To make the baste, take the left over marinade, and heat it in a pan. Reduce till its about half the amount and add enough oil for it to be runny (about 1/2 cup)

Baste the meat just before you turn them over, this adds oil to the meat before turning making it quicker to cook, and seals the flavour. Serve with rice, you could make a sauce to go with it.

Dipping Sauce:
1/4 Cup Soy Sauce
1/4 Cup Vinegar
Chilis Chopped
Onions Chopped
Few drops of Fish Sauce


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