Filipino BBQ is delicious – and as a recipe its simplicity is amazing. And I’m sure there are as many recipes for the marinade as there are people who love it. Most of the time, pork cubes are marinated in a combination of garlic, ketchup, soy sauce and vinegar (with the occasional secret ingredient of sprite or 7up to tenderize the meat). Then they are skewered and grilled over charcoal. But I don’t want to limit this delicious taste to just pork, so I tried it with chicken – and it was a hit! Personally, I like a thick BBQ sauce. I’m sure it would go well as a basting sauce for other meats or vegetables as well. Continue reading
So, I’ve decided to make videos for things that are especially difficult to explain in words. And here’s the first video!
This is one of my favourite Filipino side dishes; it’s our version of a salad roll. Crisp lettuce, stir-fried vegetables and tender meat are wrapped up in a fresh crepe, and then a salty-sweet sauce is drizzled on top. Top it all off with some chopped, roasted peanuts and you have a delightful snack or appetizer. This is my favourite filling, but you can use just about any combination of vegetables and meat!
Filipino empanadas are somewhat nostalgic for me. I remember picking them up from a fast food restaurant in a double paper bag that quickly grew translucent with oil. Then, I learned how to make them from my mother and father, but we prefer to bake the empanadas with an egg wash rather than deep-fry them. They are less greasy, and we make the leap to thinking they might actually be healthy. Regardless, they are delicious with a flaky, tasty pastry and a meaty filling. Continue reading