foodie.thisgrandpablogs.com

Tag: eggplant

  • Filipino Style BBQ | Pinoy Pork Barbecue Recipe

    Filipino Style BBQ | Pinoy Pork Barbecue Recipe

    This pinoy pork barbecue recipe is simple enough for anyone to follow.  The Filipino style BBQ is the ultimate Filipino street food.   Everywhere you go around the Philippines, for sure there is a restaurant or food stall that sells pinoy pork barbecue.

    pinoy pork barbecue

    Street food has suddenly become popular in the Philippines once again. In the past few years or so, I’ve seen a number of food parks rise up all over.  Maybe because of the change in eating habits of people today. People are busier, there is less time to cook.  Together with the lack of time, people are also looking for cheaper alternatives to eating out. Hence, the popularity of pinoy pork barbecue.

    [adinserter block=”10″]

    Filipino Style Pork Barbecue are skewers of pork marinated in garlic, soy sauce, sprite (or 7-Up) and banana catsup.  Sprite (or 7-Up) acts as the meat tenderizer.  Banana catsup gives the pinoy pork barbecue its reddish color. The pork skewers are grilled until cooked and slightly charred.

    Very easy to make.  Can be eaten while on the go.  And most important, delicious!

    Did I say that they also are very good pulutan with beer?

    BTW, I served this together with the Ensaladang Talong which can be found HERE.

    pinoy pork barbecue

    Ingredients:

    • 400 g pork fillet, sliced finely into around 1 inch by 5 inches
    • 500 g pork belly, sliced finely into around1 inch by 5 inches

    Ingredients for marinade:

    Ingredients for the spiced vinegar dip:

    • 1/2 cup white vinegar
    • 2 cloves garlic, peeled and minced
    • 1/2 onion, peeled and finely chopped
    • 1 to 2 Thai chili peppers, chopped
    • 1/8 tsp freshly-ground pepper
    • 1/8 tsp salt

    Instructions:

    1. Soak 20 barbecue sticks in water for at least an hour.  This is to ensure that the sticks do not burn while grilling.
    2. Mix all the marinade ingredients and then add the strips of pork.  Marinate for a minimum of 4 hours (preferably overnight).pinoy pork barbecue
    3. Skewer the meat into the pre-soaked barbecue sticks.pinoy pork barbecue
    4. Grill meat over hot coals for about 2 to 3 minutes each side, basting occasionally until the meat is thoroughly cooked.pinoy pork barbecue

    The grill I used is a Weber 741001 Original Kettle 22-Inch Charcoal Grill.  It is quite huge to grill only a few skewers of pinoy barbecue.  You need lots of charcoal to grill the barbecue.  It looks like this:


    Maybe I should get myself a Hibachi grill, it is smaller, and may be possibly used indoors.  It looks like this:

    What do you think?



    pinoy pork barbecue

    Filipino Style BBQ | Pinoy Pork Barbecue Recipe

    This pinoy pork barbecue recipe is simple enough for anyone to follow. The Filipino style BBQ is the ultimate Filipino street food. Everywhere you go around the Philippines, for sure there is a restaurant or food stall that sells pinoy pork barbecue.

    • 1/2 kilo pork fillet (sliced finely into around 1 inch by 5 inches)
    • 1/2 kilo pork belly (sliced finely into around1 inch by 5 inches)

    Marinade

    • 4 cloves garlic (sliced)
    • 2 tbsp brown sugar
    • 1/4 cup soy sauce
    • 1 cup sprite or 7-up
    • 1/4 cup banana catsup
    • salt and pepper to taste

    Spiced Vinegar Dip

    • 1/2 cup white vinegar
    • 2 cloves garlic (peeled and minced)
    • 1/2 piece onion (peeled and finely chopped)
    • 1 to 2 Thai chili peppers (chopped)
    • 1/8 tsp pepper (freshly-ground)
    • 1/8 tsp salt

    1. Soak 20 barbecue sticks in water for at least an hour. This is to ensure that the sticks do not burn while grilling.

    2. Mix all the marinade ingredients and then add the strips of pork. Marinate for a minimum of 4 hours (preferably overnight).

    3. Skewer the meat into the pre-soaked barbecue sticks.

    4. Grill meat over hot coals for about 2 to 3 minutes each side, basting occasionally until the meat is thoroughly cooked.

  • Ensaladang Talong (Filipino Style Roasted Eggplant Salad)

    Ensaladang Talong (Filipino Style Roasted Eggplant Salad) is a favorite side with roasted dishes like grilled tuna belly, grilled pork belly, pork barbecue, crispy pata and many more!

    There are not that many salad dishes in Philippine cuisine.  The ensaladang talong is a favorite because of the right balance of flavor and texture– not too sour, salty, or sweet.

    ensaladang talong

    Ensaladang talong combines the richness of roasted eggplants with a hint of sweetness from onions and tomatoes.  They are usually mixed together in a light dressing of vinegar, salt, and sugar.  This makes for a simple and easy to prepare side dish.  For this recipe, I decided to do away with the vinegar dressing and instead use Chinese bagoong (fermented shrimp paste)

    To make this, you’ll need Asian eggplants. They’re the ones that are long, skinny, and with dark or light purple skin.

    To roast the eggplants, I used a Lodge cast iron grill.  It looks like this:

    This is a less mess method and more convenient.  No need to go outside and start a grill and deal with hot charcoals.

    This is very easy to make. It takes less than 45 minutes to prepare this salad.  You can prepare it ahead and chill it in the refrigerator until ready to serve.

    Ingredients:

    • 2 large eggplants
    • 1 large tomato
    • 1 medium onion
    • Chinese Bagoong (to serve)

    Instructions:

    1. Use a fork or knife to pierce eggplants on all sides, and then place on top of grill.
    2. Grill the eggplants until skin has wrinkled and darkened. Remove from grill and set aside to cool.
    3. While grilling the eggplants, dice tomatoes and chop onions and place in a bowl.
    4. Once eggplants have cooled, peel them carefully and remove as much skin as possible.
    5. Place eggplants in the bowl together with tomatoes and onions. Toss salad and serve with Chinese Bagoong.


    ensaladang talong

    Ensaladang Talong (Filipino Style Roasted Eggplant Salad)

    Ensaladang Talong (Filipino Style Roasted Eggplant Salad) is a favorite side with roasted dishes like grilled tuna belly, grilled pork belly, pork barbecue, crispy pata and many more!

    There are not that many salad dishes in Philippine cuisine. The ensaladang talong is a favorite because of the right balance of flavor and texture– not too sour, salty, or sweet.

    • 2 pieces eggplants (large)
    • 1 piece tomato (large)
    • 1 piece onion (medium)
    • Chinese Bagoong (to serve)

    1. Use a fork or knife to pierce eggplants on all sides, and then place on top of grill.

    2. Grill the eggplants until skin has wrinkled and darkened. Remove from grill and set aside to cool.

    3. While grilling the eggplants, dice tomatoes and chop onions and place in a bowl.

    4. Once eggplants have cooled, peel them carefully and remove as much skin as possible.

    5. Place eggplants in the bowl together with tomatoes and onions. Toss salad and serve with Chinese Bagoong.

  • Grilled Eggplant with Fresh Herbs

    Grilled Eggplant with Fresh Herbs

    Grilled Eggplant with Fresh Herbs is an easy recipe to make.  You should add eggplant to your menu more often. Grill some steaks or burgers and serve together with this grilled eggplant with fresh herbs.

    The eggplant (Solanum melongena), or aubergine, is a species of nightshade, grown for its edible fruit. Eggplant is the common name in North America, Australia and New Zealand, but British English uses the French word aubergine.  It is known in South Asia and South Africa as brinjal.

    Grilled Eggplant with Fresh HerbsThe fruit is widely used in cooking. As a member of the genus Solanum, it is related to the tomato and the potato.

    One way for you to give eggplant a try is to grill it. Follow this simple recipe and enjoy!  This also goes well with bistek tagalog and  beef salpicao.

    The original recipe calls for 1 large eggplant but you can easily add more if you wish to.

    Ingredients:

    • 1 pc eggplant large
    • 3 tbsp olive oil
    • 1 tbsp balsamic vinegar
    • 2 cloves garlic minced
    • ¼ cup fresh basil finely chopped
    • ¼ cup fresh thyme finely chopped
    • ¼ cup fresh dill finely chopped
    • ¼ cup fresh oregano finely chopped
    • Salt
    • Pepper

    Instructions:

    1. Cut the eggplant into slices and salt them lightly. Let them sit for about 15 minutes, so the salt can bring out the moisture of the pieces. Wipe them dry with a bit of paper towel.
    2. Meanwhile, combine the oil, vinegar, garlic herbs, salt and pepper. Let sit to absorb the flavors for about 15 minutes.
    3. Brush eggplant with oil and herb mixture all over, ensuring that the herbs get distributed well.
    4. Place on a lightly greased grill and grill for about 15-20 minutes, flipping half way through.

    Using fresh herbs gives the best flavor, however, you can use dried herbs if you have them handy. You don’t need as large a quantity as dried herbs are more concentrated in flavor.


    Grilled Eggplant with Fresh Herbs

    Grilled Eggplant with Fresh Herbs

    Grilled Eggplant with Fresh Herbs is an easy recipe to make. You should add eggplant to your menu more often. Grill some steaks or burgers and serve together with this grilled eggplant with fresh herbs.

    • 1 pc eggplant (large)
    • 3 tbsp olive oil
    • 1 tbsp balsamic vinegar
    • 2 cloves garlic (minced)
    • ¼ cup fresh basil (finely chopped)
    • ¼ cup fresh thyme (finely chopped)
    • ¼ cup fresh dill (finely chopped)
    • ¼ cup fresh oregano (finely chopped)
    • Salt
    • Pepper

    1. Cut the eggplant into slices and salt them lightly. Let them sit for about 15 minutes, so the salt can bring out the moisture of the pieces. Wipe them dry with a bit of paper towel. 

    2. Meanwhile, combine the oil, vinegar, garlic herbs, salt and pepper. Let sit to absorb the flavors for about 15 minutes. 

    3. Brush eggplant with oil and herb mixture all over, ensuring that the herbs get distributed well.

    4. Place on a lightly greased grill and grill for about 15-20 minutes, flipping half way through.

    Fresh herbs are best with this recipe, but if you don’t have any on hand, you can certainly use their dried counterparts. Just use a pinch of each herb if you’re using dried.

     

    Other recipes are HERE.