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Publisher’s Note
It was 22 years ago when I arrived in Canada and chose Calgary, Alberta to be my home. Leaving my family and friends behind, it was a new adventure for me to be in a new country without knowing anyone. That was the time I looked for a Filipino community paper and never found any, [...]
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Kuya Bong’s Kusina

The weather is starting to get better and better each day that passes by and now I can say that we can say it’s barbecue season coming up. So in order to get you started, I have compiled some of the best barbecue recipes for your reference. And to go with the barbecue is our traditional atchara as a side dish. I hope you will enjoy this month’s recipes and try them when the weather is enticing to have a barbecue day with your family and friends.

Chicken Inasal is a grilled chicken dish and one of the well known Ilonggo dishes. This is done by marinating chicken pieces in a unique blend of spices and grilling them until done. Sounds like a simple grilled chicken recipe, isn’t it? Well, it might sound like one; however, the special marinade and basting sauce makes this Ilonggo version of the grilled chicken extra special.
If you want your chicken less burnt, try removing the skin before grilling. This will also make this dish a bit lower in cholesterol.
You can try this recipe to make your own chicken inasal from scratch as if you got it from one of the famous chicken inasal restaurants in Manila.

Chicken Inasal Recipe

Serves: 4

Ingredients

2 lbs chicken cut into serving pieces
2 tablespoons ginger, minced
2 tablespoons garlic, minced
¾ cup lemongrass, chopped
1 cup coconut vinegar
½ cup lemon or calamansi juice
1 tablespoon salt
¼ cup brown sugar
1 cup lemon soda (softdrink)
½ tablespoon ground black pepper

Basting Sauce:

3 tablespoons annatto oil (atsuete oil)
½ cup margarine, softened
¼ teaspoon salt
1 teaspoon lemon or calamansi juice

Instructions

In a freezer bag or large bowl, combine chicken, lemongrass, salt, ground black pepper, ginger, garlic, brown sugar, vinegar, lemon-lime soda, and lemon juice.
Stir or shake the mixture until every ingredient is well incorporated. Marinade for 1 to 3 hours.
In a bowl, combine margarine, annatto oil, salt, and lemon juice then stir. Set aside.
Grill the chicken while basting generous amount of the margarine mixture.
Transfer the grilled chicken to a serving plate.
Serve with sinamak.
Share and enjoy!

Skewered Filipino Pork BBQ or simply pork barbecue are skewered marinated pork sliced. These are grilled until the pork is cooked and it is also being basted during the process to add flavor and keep the meat moist.

Pork barbecue are better if marinated overnight. This gives the dish extra flavor that makes it more enjoyable to eat. This can be eaten as it is, or with white rice. In the Philippines, pork BBQ is usually sold along street corners with other street foods such grilled pork isaw grilled chicken intestine.

You can use a gas grill or charcoal grill to cook this yummy pork bbq dish; just make sure that you turn it over around 5 minutes or so when grilling and always baste the top side using the remaining marinade mixture before you turn it over so your pork bbq will be flavorful and moist. It will also avoid your Filipino pork bbq from getting burnt quickly or getting dry.

Filipino Skewered Pork BBQ

Serves: 6

Ingredients

4 lbs. pork shoulder, sliced into thin pieces
¾ cup soy sauce
¾ cup banana ketchup
Juice from 2 lemons
1 tablespoon garlic powder
½ teaspoon ground black pepper
½ cup brown sugar
¼ teaspoon salt

Instructions

Combine soy sauce, banana ketchup, lemon juice, salt, pepper, garlic powder, and brown sugar in a bowl. Mix well. You can also microwave the mixture for 1 minute (optional). This will melt the sugar and make it easier for the other ingredients to dilute quickly.
Arrange the sliced pork in a resealable bag or in a bowl. Pour-in the soy sauce mixture. Make sure that the mixture is in room temperature.
Massage the pork slices and make sure that it is completely soaked in the soy sauce mixture. Seal the bag or cover the bowl. Place inside the refrigerator and marinate for at least 5 hours.
Skewer the marinated pork slices in a bamboo skewer (this is also known as barbecue stick).
Heat-up the grill. Grill each skewered pork for 5 minutes per side in medium heat. Brush some basting sauce on each side before turning it over. Do this cycle twice or until the pork is fully cooked.
Transfer to a serving plate. Serve with vinegar dip.
Share and enjoy.

Papaya Atchara

Serves: 4

Ingredients

3 lbs shredded green papaya
1 medium carrot, thinly sliced
1 small red bell pepper, julienne
¾ cups raisins
1 head garlic, sliced
4 thumbs ginger, julienne
2 cups vinegar
1⅓ cups granulated white sugar
1 teaspoon salt
½ teaspoon ground black pepper
Soak tha papaya in
5 cups water
4 tablespoons salt

Instructions

Combine water and 4 tablespoons salt in a mixing bowl. Stir.
Add the shredded papaya. Cover and place inside the refrigerator. Soak for 2 days.
Put the papaya in a cheesecloth in a way that it is trapped in the center. Gently rotate the cheesecloth while tightly holding one end. Continue to rotate until the papaya completely releases liquid. Do this more than once for better results.
Arrange the papaya in a mixing bowl. Add all the vegetables and raisin. Toss and set aside.
Make the syrup by heating the vinegar in a cooking pot. Once it starts to boil, add sugar and 1 teaspoon salt. Mix well and cook for 1 to 3 minutes.
Put the papaya mixture in a mason jar. Do not completely fill the jar, leave a little space for the syrup.
Gently pour the hot syrup in each jar. Quickly close the lid. This will somewhat cook the papaya and veggies and will make it a bit softer.
Let it cool and then refrigerate, or simply store in a shelf in room temperature.

source: www.panlasangpinoy.com

Kuya Bong’s Kusina

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