Adobong Kambing
Ingredients:
1 kilo kambing spareribs, cut into serving pieces, bones intact
2 thumb size ginger, peeled, sliced
1 head garlic, peeled, crushed
1 large onion, peeled, sliced
1-2 tsp. peppercorns
2 stalk, lemon grass, trimmed, crushed
3-5 pieces bay leaf
1/3 cup soy sauce
3/4 cup vinegar
1/2 cup vinegar marinade
3-5 pcs. green hot chilli
salt and pepper
cooking oil
Cooking procedure:
Marinate the kambing in 1/2 cup vinegar, 1 tsp. salt and 1/2
tsp. pepper for 15 to 30 minutes before cooking. Drain and discard
marinade. In a frying pan fry the kambing in batches until color changes to golden brown and start to sizzle. I a medium size saucepan put in seared kambing,
pour in 2 to 3 cups of water, then add in the vinegar and soy sauce.
Add in the lemon grass, ginger, onion, garlic, peppercorns, bay leaf and
chilli. Bring to a boil and simmer in medium heat for 15 to 30 minutes
or until tender and liquid is reduced to an oily sauce. Serve hot with a
lot of rice.
source: http://www.overseaspinoycooking.com
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Chicken Barbecue
- 6 cloves garlic, crushed
- 1 teaspoon black pepper
- 2 tablespoons lime juice
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 2 teaspoons salt
- 1 bouillon cube
- 2 tablespoons brown sugar
- 2 lbs. chicken thighs, cut into small pieces (at the shelter they keep the bone in)
Cooking Instructions:
- Combine all the ingredients except chicken to make a marinade. Marinate the chicken for 3-4 hours.
- Start
a charcoal grill and let the coals get very hot. You want smoking,
flameless coals. Thread the chicken pieces onto wood skewers and place
on a metal grate over the coals. Brush with oil and grill until the
chicken is cooked through, about 5 minutes. Remove from heat and let
rest for a few minutes.
- Repeat
the grilling process with the cooked chicken, brushing with oil as
necessary, until the outside of the chicken is a deep golden brown with a
crispy exterior. Dip in a soy sauce and vinegar mixture with bird's eye
chilis for a little spiciness.
source: pinchofyum
Inun-Unan
- 1kg tulingan, cleaned and gutted
- 1 ampalaya (bitter gourd), cored and sliced
- 1 eggplant, sliced
- 5 pieces siling haba (long green chili or Serrano pepper)
- 1 onion, chopped
- 1 thumb ginger, sliced
- 2/3 cup cane vinegar
- 1 cup water
- Weppercorn
Cooking Instructions:
- Arrange the onion, fish, ginger, whole peppercorn, water, and
vinegar in a cooking pot. Cover the pot and turn the heat on. Let the
liquid boil.
- Once the liquid starts to boil, adjust the heat to low. Cook for 15 minutes.
- Add the eggplant, bitter gourd, and chili (or pepper). Cover the pot and continue to cook until the water completely evaporates.
- Transfer to a serving plate. Serve.
Grilled Pork Chop Pinoy Barbecue Style
1 1/2 kilo of pork chop, about 6 pieces
For the marinade:
3/4 cup sprite or 7Up
1/2 cup dark soy sauce
1 head garlic, peeled, crushed
2 tbsp. Worchester sauce
1-2 tbsp. sugar
1 tsp. ground black pepper
juice from 1 lemon or 6 kalamansi
For basting:
1/2 cup banana ketchup
1/4 cooking oil
1/4 cup dark soy sauce
Cooking Instructions:
Place the pork chops in a container with a lid. Mix in the marinating
ingredients, replace lid and place in the refrigerator. Let marinate
for at least four hours or overnight until ready to grill.
Grill at medium to high heat for 3-5 minutes on each side, baste in
between. Do not overcook, it should be moist inside, just cooked and
slightly burnt outside. Serve with your favourite dipping sauce.
source : overseaspinoycooking.com
