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Tag: grilled

  • Grilled Pompano

    Grilled Pompano is a delicious dish that anyone can prepare. It does not require a lot of ingredients and is simple to prepare.  Normally, in order to make grilled pompano, you need to rub salt all over the pompano prior to grilling.   Filipinos would normally eat grilled pompano with rice.

    grilled pompano

    This grilled pompano recipe was inspired by a video I found on this Facebook Page.  While browsing on Facebook, I came across the video below.  I figured that this would be a nice (and different!) way to make grilled pompano.  Instead of rubbing the fish with salt, curry powder is used.  I figured why not try doing it this way and see if there is a difference.

    The cook in the video also used Red Sambal sauce.  Being unfamiliar with sambal, I had to google this one out and it appears that what he used is Sambal Belacan.  Sambal Belacan is a popular spicy Malaysian chili condiment consisting of chilies, belacan (shrimp paste), and lime juice. From Wikipedia:

    Sambal belacan

    A Malay style sambal. Fresh chilies are pounded together with toasted shrimp paste (belacan) in a stone mortar to which sugar and lime juice are added. Originally, limau kesturi or calamansi lime, is used but since this is scarce outside of Southeast Asia, normal lime is used as a replacement. Tomatoes are optional ingredients. Sometimes, sweet sour mangoes or equivalent local fruits are also used. It can be eaten with cucumbers or ulam (leafy herbs) in a meal of rice and other dishes. A Malaysian-Chinese version is to fry belacan with chili.

    Sambal Belacan may be store bought.  It is also available in Amazon.

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    For this recipe, I decided to try to make my own Sambal Belacan.  There are many versions of Sambal Belacan that I found on the web.  One thing that stood out is that there are three (3) essential ingredients – red chilies, belacan (shrimp paste), and lime juice.

    grilled pompano

    Grilled Pompano

    Ingredients:

    • 1 large pompano (around 1 kilo), cleaned
    • Cooking oil spray
    • 1 tablespoon curry powder

    Instructions

    1. Rub the curry powder all over the pompano. Let is stay for 30 minutes.
    2. Heat-up the grill. Spray the cooking oil all over the pompano.
    3. Grill each side for 7 to 9 minutes.
    4. Transfer to a serving plate. Serve with red sambal.
    5. Share and enjoy!

    For grilling the pompano, I used my Lodge Cast Iron Square Grill Pan and it looks like this:

    Grilled Pompano

    Grilled Pompano is a delicious dish that anyone can prepare. It does not require a lot of ingredients and is simple to prepare. Normally, in order to make grilled pompano, you need to rub salt all over the pompano prior to grilling. Filipinos would normally eat grilled pompano with rice.

    • 1 piece large pompano (around 1 kilo) (cleaned)
    • Cooking oil spray
    • 1 tbsp curry powder

    1. Rub the curry powder all over the pompano. Let is stay for 30 minutes.

    2. Heat-up the grill. Spray the cooking oil all over the pompano.
    3. Grill each side for 7 to 9 minutes.
    4. Transfer to a serving plate. Serve with red sambal.
    5. Share and enjoy!

    Red Sambal

    Ingredients:

    • 1 tbsp shrimp paste
    • 6 red chilies
    • a few bird’s eye chilies (optional) for extra spice
    • 1 large lime (about 2 to 3 tbsp lime juice)

    Instructions:

    1. Remove seeds from chilies and cut into small pieces.
    2. Place chilies and shrimp paste in a blender and process until fine.
    3. Squeeze in the lime juice and stir to mix. Transfer to a small dish.

    Red Sambal

    • 1 tbsp shrimp paste
    • 6 pcs red chilies
    • bird’s eye chilies, a few pieces (optional) (for extra spice)
    • 1 piece lime (large) (about 2 to 3 tbsp lime juice)

    1. Remove seeds from chilies and cut into small pieces.

    2. Place chilies and shrimp paste in a blender and process until fine.
    3. Squeeze in the lime juice and stir to mix. Transfer to a small dish.


    Other recipes may be found HERE.

  • 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.

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    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.

  • Grilled Tuna Belly

    Grilled Tuna Belly

    Grilled Tuna Belly is marinated overnight in a sweet and spicy mixture of lemon juice, garlic, chili sauce, oyster sauce, sesame oil and pepper.  It is then grilled until medium to medium-well doneness is achieved.

    Grilled Tuna Belly is a perfect dish for pulutan (finger food) and goes well with a cold bottle of beer. This also makes a good dish for dinner along with white rice.

    The Grilled Tuna Belly is best served with a spicy dip made simply by combining lime, soy sauce and chili. Calamansi is also perfect for the dip. The Grilled Tuna Belly and spicy dip is a match made in heaven.

    Grilled Tuna
    INGREDIENTS:

    INSTRUCTIONS:

    1. Wash tuna belly and pat dry.
    2. In a bowl, combine lemon juice, garlic, chili sauce, oyster sauce, sesame oil and pepper. Stir until well-blended.
    3. Add tuna and marinate in the refrigerator overnight, turning fish occasionally in the marinade. Drain tuna, reserving the liquid.
    4. In a sauce pot, bring marinade to a boil for about 4 to 5 minutes.
    5. On lightly-greased grates over hot coals, arrange tuna in a single layer. Grill, basting regularly with marinade, for about 3 to 5 minutes on each side or until fish flakes easily with a fork and slightly caramelized.
    6. Remove from heat and serve hot.

    In case a charcoal grill is not available, you may use a cast iron grill on a stove top.  However, you will not get the smoky flavor coming from the charcoals.

    grilled tuna

    Grilled Tuna Belly

    Grilled Tuna Belly is marinated overnight in a sweet and spicy mixture of lemon juice, garlic, chili sauce, oyster sauce, sesame oil and pepper. It is then grilled until medium to medium-well doneness is achieved.

    • 1 kilo tuna belly (cut into serving portions)
    • juice of 1 lemon
    • 2 cloves garlic (peeled and minced)
    • ½ cup sweet chili sauce
    • 2 tbsp oyster sauce
    • 1 tbsp sesame oil
    • ⅛ pepper

    1. Wash tuna belly and pat dry.

    2. In a bowl, combine lemon juice, garlic, chili sauce, oyster sauce, sesame oil and pepper. Stir until well-blended.

    3. Add tuna and marinate in the refrigerator overnight, turning fish occasionally in the marinade. Drain tuna, reserving the liquid.

    4. In a sauce pot, bring marinade to a boil for about 4 to 5 minutes.

    5. On lightly-greased grates over hot coals, arrange tuna in a single layer. Grill, basting regularly with marinade, for about 3 to 5 minutes on each side or until fish flakes easily with a fork and slightly caramelized.

    6. Remove from heat and serve hot.

  • Simple Grilled Fennel

    Grilled fennel is an excellent side dish. It goes well with steaks, chicken, fish and pork roast. Fennel has a slight licorice/anise flavor.  Give this grilled version a try.

    Grilled fennel

    Fennel (Foeniculum vulgare) is a flowering plant species in the carrot family.  It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea-coast and on riverbanks.

    It is a highly aromatic and flavorful herb with culinary and medicinal uses and, along with the similar-tasting anise, is one of the primary ingredients of absinthe. Florence fennel or finocchio is a selection with a swollen, bulb-like stem base that is used as a vegetable.

    Fennel is used as a food plant by the larvae of some Lepidoptera species including in its native range the mouse moth and the Old-World swallowtail. Where it has been introduced in North America it may be used by the anise swallowtail.

    Fennel has a very distinct licorice flavor and when it’s grilled becomes a tender, melt-in-your-mouth experience you don’t want to miss.

    A 100-gram portion of fennel seeds provides 1,440 kilojoules (345 kilocalories) of food energy, and it is a rich source (more than 19% of the Daily Value, DV) of protein, dietary fiber, B vitamins and several dietary minerals, especially calcium, iron, magnesium and manganese, all of which exceed 100% DV (table). Fennel seeds are 52% carbohydrates, 15% fat, 40% dietary fiber, 16% protein and 9% water (table).

    From Wikipedia


    Ingredients:

    Instructions:

    1. Trim the tops off the fennel. The stringy parts can be used as an herb in your cooking, but aren’t needed for this recipe. You can even use the stalks in place of celery in some recipes, but realize they’ll have a much stronger flavor than celery.
    2. Trim the bottom of the bulb and then cut the remaining bulb lengthwise into quarters. Rub with olive oil, salt and pepper.
    3. Place on grill at medium heat to sear the fennel. Move to indirect heat, with the cut side up, and cook covered for about 45 minutes or until fennel is very soft. You can tell when it’s done by texture, rather than time. You definitely want to make sure it’s tender.

    Grilled fennel

    Simple Grilled Fennel

    Grilled fennel is an excellent side dish. It goes well with steaks, chicken, fish and pork roast. Fennel has a slight licorice/anise flavor.  Give this grilled version a try.

    • Fennel
    • Olive oil
    • Salt
    • Pepper
    1. Trim the tops off the fennel. The stringy parts can be used as an herb in your cooking, but aren’t needed for this recipe. You can even use the stalks in place of celery in some recipes, but realize they’ll have a much stronger flavor than celery.

    2. Trim the bottom of the bulb and then cut the remaining bulb lengthwise into quarters. Rub with olive oil, salt and pepper.

    3. Place on grill at medium heat to sear the fennel. Move to indirect heat, with the cut side up, and cook covered for about 45 minutes or until fennel is very soft. You can tell when it’s done by texture, rather than time. You definitely want to make sure it’s tender.

    Other recipes are HERE.

  • Grilled Pork Belly (Inihaw na Liempo)

    Grilled Pork Belly (Inihaw na Liempo)

    Grilled Pork Belly (Inihaw na Liempo) is a Filipino style recipe.  Grilled Pork Belly or inihaw na liempo is a simple and popular mouth-watering grilled dish. This is usually made of pork belly (liempo), marinated then grilled until done.  It is then served with a dipping sauce.  It is often served as finger food or pulutan.

    GRILLED PORK BELLY

    This is what I call a quick and easy recipe.  Why?

    Let me tell you a short story first.  My wife was gone for the weekend to attend a high school reunion.  That means I was left with the cooking chores.   In other words, house-husband for the weekend.  So off I go to the grocery store to shop for supplies.  While walking down the aisles, I noticed the Mama Sita’s Pang-Inihaw (Garlic Vinegar Marinade & Dip).  It is made of cane vinegar and spiced with fresh garlic and black pepper. It is a versatile marinade and can also be used as a dipping sauce for various grill dishes.  So I figured, I can cook grilled pork belly with this without the trouble of preparing the marinade.  Plus I can use the left over marinade as dipping sauce.  Easy!

    All I need to do now is combine all ingredients in a mixing bowl and marinate pork for 2 hours or overnight in the refrigerator.  Easily done!  The original recipe calls for grilling the pork over live charcoal.  But I told you that I wanted it to be quick and easy so I used my Lodge  Cast Iron Square Grill Pan instead.  That is another cheat I am sharing with you.  Fast and easy grilling inside the comfort of your own kitchen.  Below is a clearer view of the grill pan:

    So there you go!  A quick and easy way to cook Grilled Pork Belly without the fuss!  I suggest that you try this too.  Since this was a Sunday lunch dish, I paired this with Braised Chayote and Carrots.

    BTW, since it is quite a rainy day at the time of writing this post, might as well cook some and match with beer.  Perfect!

    Ingredients:

    • 1 kg Pork Belly (Liempo) cut into thin slices
    • 1½ cup Mama Sita’s Pang-Inihaw

    Instructions:

    1. Combine all ingredients in a mixing bowl and marinate pork for 2 hours or overnight in the refrigerator.
    2. Drain and grill over live charcoal.
    3. Serve with dipping sauce.

    Grilled Pork Belly (Inihaw na Liempo)

    Grilled Pork Belly (Inihaw na Liempo) is a Filipino style recipe. Grilled Pork Belly or inihaw na liempo is a simple and popular mouth-watering grilled dish. This is usually made of pork belly (liempo), marinated then grilled until done. It is then served with a dipping sauce. It is often served as finger food or pulutan.

    • 1 kg Pork Belly (Liempo) (cut into thin slices)
    • 1½ cup Mama Sita’s Pang-Inihaw

    1. Combine all ingredients in a mixing bowl and marinate pork for 2 hours or overnight in the refrigerator.

    2. Drain and grill over live charcoal.

    3. Serve with dipping sauce.

    Other Food Articles are HERE.