Barbecue is world-popular food. No wonder it has numerous regional variations. There are also several terms that are associated or somehow similar to barbecuing such as grilling, broiling, roasting and to some extent hot smoking. In British usage, barbecuing and grilling refer to a fast cooking process directly over high heat, while grilling also refers to cooking under a source of direct, high heat which is known in the U.S. and Canada as broiling.
In US English usage, however, grilling refers to a fast process over high heat, while barbecuing refers to a slow process using indirect heat and/or hot smoke similar to some forms of roasting. In a typical U.S. home grill, food is cooked on a grate directly over hot charcoal, while in a U.S. barbecue; the coals are dispersed to the sides or at significant distance from the grate. In the Philippines, barbeque is often done over direct heat or charcoals.
To prepare this chicken barbeque, we need about 1 kilogram (2.2 lbs) very fresh chicken pieces composed of my favorite cuts - drumsticks and thighs, washed and thoroughly drained.
The other ingredients are: 6 gloves garlic, peeled and minced, ½ cup soy sauce, ¼ cup catsup, ¼ cup sprite or 7-up, 1/8 cup“calamansi” or lemon extract, ½ tsp ground pepper, 3 tbsp brown sugar and 1 pc bird’s eye chili pepper (optional).
Following the procedure in my pork barbeque recipe, combine the sauce ingredients in a mixing bowl starting with garlic and soy sauce. Add in sprite followed by “calamansi” extract and mix thoroughly.
Continue by adding the ground pepper followed by catsup, brown sugar and bird’s eye chili pepper, if you like. Continue mixing until a sparkling black homogenous sauce is attained. Taste the barbeque sauce and adjust the sweetness according to your preference. I like it this way, but my mom usually adds some more sugar to suit to the Filipino taste which is more on the sweet side.
In a mixing bowl, combine the chicken pieces with the sauce and mix until the meat is evenly coated. Marinate inside the fridge for at least 4 hours or overnight if possible. Stir or flip the meat over several times to ensure even infusion of flavors.
Prepare your grill and be ready for some barbecuing by the lawn or garden. All you have to do is to barbecue the chicken over direct heat until it is gorgeously cooked through and colored sparkling dark brown.
I have anticipated, as mentioned above, that this is going to be fun and exciting. But the weather did not cooperate. It has been raining hard and outside grilling proved to be quite difficult. So I changed plan and used the oven instead.
Pre-heat the oven to 190 ˚C or 375 ˚F or Gas Mark No. 5. In a baking sheet, arrange the meat properly. Baked for around 30 minutes or until the meat is golden and cooked through. Baste with the sauce half way.
On the last 5 minutes, transfer the baking sheet to the top notch and set the oven to broil. Cook until the meat is dark brown and some skin portion lightly burnt. Your kitchen should be smelling barbecue by this time. :-)
Transfer in medium plate and serve warm. You can accompany it with your favorite commercial barbeque sauce or liver sauce or banana catsup. As for me, it’s already complete on its own and no other sauce is needed.
We ate this as a late night snack with several slices of soft crusty bread. The meat is just right; yummy and juicy. The oven did the trick. The resulting dish did not materially differ from the usual charcoal-grilled barbeque I am familiar with. My craving was satisfied. Enjoy! ...
Ingredients
1 bunch of Kankun leaves1/2 lbs lean beef, thinly sliced1 medium Onion sliced2 cloves garlic chopped2 tbsp Soy sauce1 tbsp Oyster sauce2 tspn black pepper powderCooking oilSalt to taste
Method
Pick, clean and wash kankun leaves. Heat 2 tbsp oil till very hot in a pan or a wok and add the thinly sliced beef. Season it with salt and pepper and stir fry until the beef is done.Remove the beef from the pan and again add 1 tbsp oil into the pan and when it's hot add the sliced onions. Stir for few minutes and then add the chopped garlic and cooked beef and stir well.Finally add Kankun leaves, soy sauce and oyster sauce, stir fry for few minutes and remove from heat and enjoy with rice.
INGREDIENTS
- 1Kg Chicken
- Unroasted curry powder
- Turmeric powder
- Chopped garlic and ginger
- Tamarind or vinegar
- 1 Cardamom and 1 stick Cinnamon
- 1 tbsn corn flour
- black pepper powder
- red chillie powder
- salt to taste
- Cooking oil or margarine
METHOD
- Cut the whole chicken into regular size pieces without skin or you can use chicken breasts.
- Add turmeric powder,salt,tamarind,curry powder,spices and mix it well.
- Then add sufficient water and cook thoroughly.
- When it's done heat a frying pan and add margarine or cooking oil.
- When the oil is heated add few chicken pieces at a time and brown it all the sides.
- Take the chicken out of the pan and add the chicken gravy that was left from boiling.
- Mix 1tbsn corn flour in to cold water and add it to the gravy and bring it to a boil.
- Then add some chillie powder,black pepper powder and mix well.
- Finally add the chicken pieces and mix well.
- Can add more chillie powder if desired.
INGREDIENTS
- 500g Ox Liver
- 2 hard boiled eggs
- A few tender cabbage leaves(boiled)
- A pinch of sugar
- 1 level tsp roasted chillie powder
- 1/2 tsp salt
- 1 tblsp. tomato sauce
- 1/4 lb. onions
- 1 tsp. mustard mixed with one tsp. vinegar
- 1/2 lb. bacon
- 3/4 cup thick coconut milk
- 1 oz. butter
- 1 tbsp. vinegar
- 1 piece cinnamon Rampe
- Garnish:
- 1/4 measure cooked samba
- 2 eggs
- 4 ripe chillies
- 1 oz. red onions
- 1 oz. butter
- Green peas
METHOD
- Cut liver into neat slices.
- Quarter or slice the onions.
- Fry bacon.
- Next fry the onions in the bacon fat, adding a little more butter if necessary.
- Mix together mustard, chillies, salt, tomato sauce, vinegar, rampe and cinnamon.
- Heat the 1oz. butter in a saucepan, add liver and allow to fry about 10-15 mts.
- Then add the 3/4 cup milk, cabbage bacon onions and allow to cook slowly.
- Just before taking off the fire add halved eggs.
- Slice ripe chillies very fine. Slice onions.
- Heat 1 oz. butter in a pan.
- Add onions chillies and cook.
- Have ready the well beaten eggs.
- Add eggs and stir briskly and after this add the cooked samba rice and mix well together mix in some peas.
INGREDIENTS
- One Kilo Beef (Ribeye or Tenderloin)
- Two large Onions sliced in rings.
- Two medium potatoes quartered.
- One Carrot sliced 1" thick. (optional)
- Four tablespoons full Vinegar
- Four table spoons full of Course Ground Black Pepper
- Salt to taste.
- Curry leaves (Karapincha)
- Four bulbs of Chopped Garlic. (Optional)
METHOD
- Slice the Beef into thin large size pieces, wash and leave to drip.
- Add the vinegar, Black pepper and salt leave for one hour to marinate.
- Place skillet, Vok or deep frying pan with about 3 table spoons of cooking oil on medium heat fire.
- Place the marinated beef into pan and gently turn over until the beef has been coated all through and sealed in the heated oil, (two minutes would do).
- Add in the garlic, Curry leaves and sliced potatoes and let it cook until the Meat is tender. (Keep Covered while it cooks)
- Reduce the heat and place the onion rings on top.
- Keep covered and let it cook for a further 3 to 5 minutes.
- Serve with Rice, Bread, Hoppers, or Roty.
INGREDIENTS
- 450 g pork
- 1 onion
- 2 chile, fresh
- 2 garlic cloves
- 2 sl ginger
- 2 cardamom
- 2 clove water
- 1 ts chile powder
- 50 ml vinegar
- 1/2 ts turmeric
- 1/2 ts fenugreek
- 1 ts salt
- 25 ml chile sauce
METHOD
- Wash the pork and cut into 2 cm cubes.
- Slice the onion and chiles, crush garlic, ginger, cardamoms and cloves.
- Place the pork in a pan, cover with the water and add the garlic, ginger, cardamoms, cloves, chile powder, vinegar, turmeric, fenugreek and salt.
- Mix well.
- Bring to the boil, then reduce heat and simmer until the pork is tender.
- Add the onion and chile and cook until soft.
- Stir in the chile sauce prior to serving.
INGREDIENTS
- 3 pounds beef stew meat, cut into 1 inch cubes
- 6 cloves garlic
- 1 (1 inch) piece fresh ginger root - peeled, sliced and crushed
- 3 1/2 tablespoons white vinegar
- 2 teaspoons salt
- 1 tablespoon ground black pepper
- 1 tablespoon curry powder, toasted
- 1 1/2 tablespoons cayenne pepper
- 3 tablespoons vegetable oil
- 8 fresh curry leaves
- 4 strips pandan leaf
- 1 onion, sliced
- 1 (1 inch) piece cinnamon stick
- 4 green cardamom pods
- 2 whole cloves
- 2 tablespoons tomato paste
- 1 cup water
- 1 cup thick coconut milk
METHOD
- Rinse the beef and pat dry.
- Crush the garlic cloves into a paste and combine it with the crushed ginger.
- Add the vinegar, salt, pepper, roasted curry powder, and cayenne.
- Mix in the beef cubes and toss to coat.
- Set aside for 30 minutes.
- Heat the oil in a Dutch oven over medium heat.
- Add the curry leaves and pandan strips. Stir in the onions.
- Cook, stirring frequently, until the onion has softened and turned translucent, about 5 minutes.
- Mix in the beef cubes and cook until browned on all sides, about 10 minutes.
- Stir in the cinnamon stick, cardamom pods, and cloves.
- Add the tomato paste and water and mix well.
- Simmer, covered, on low heat for 1 1/2 hours or until the meat is tender.
- Check the curry every half hour; you may need to add more water (up to 1 cup) if the curry is too dry and is sticking to the pan.
- Add the coconut milk and heat through.
- Taste and adjust the seasonings before serving.
INGREDIENTS
- 1 kg Beef
- 1 Breadfruit (or 4 medium size potatoes)
- 2 inch Ginger piece chopped
- 6 Green chillies slit
- Salt to taste
- 2 Onions sliced
- 4 Garlic bulbs chopped
- 2 Curry leaves sprigs
- 3 medium Tomatoes chopped
- 3 tsp curry powder
- 2 tsp pepper powder
- 1 tsp turmeric
- 2 tsp chilli powder
- 2 tbsp oil
METHOD
- Wash and cut the beef into cubes.
- Transfer it to a pan and add ginger, green chillies and salt.
- Pour enough water to cover the beef and cook till done.
- Meanwhile, peel and wash the breadfruit and cut it into cubes.
- Soak them in water, or else they will turn brown.
- (If you cannot find breadfruit, replace it with 4 medium size potatoes peeled and quartered)
- Boil 2 cups of water in a vessel and add the breadfruit (or potato) to it.
- Close with a lid and cook on medium flame till they are soft and tender.
- Heat oil in a pan and saute the onions, garlic and curry leaves.
- Add the tomatoes and fry till oil separates.
- Now add all the spice powders and saute till aroma comes out.
- Pour the cooked beef along with the water into the pan.
- Also add the cooked bread fruit. Mix well and close with a lid.
- Let it simmer for 10 minutes till the gravy is thick.
- Serve hot with rice.
