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Grilled Stuffed Squid
Aug04

Grilled Stuffed Squid

Grilled stuffed squid is a perfect summer dish; the smell of the freshly lit charcoal, the aroma of the spices, and the taste of the squid just right for a fun sunny weather. Philippines is surrounded with bodies of water so it’s not hard to find a medium to large sized squid. Since the marinade is already flavourful, you can cook this squid without putting any stuffing. You have to cook the squid just right because once you overcook the squid, it will be as hard as rubber – and if you under cook it, you get a hot, watery mess. You can fill the squid with a mixture of tomatoes, red onions, and ginger (drizzle the vegetable mix with olive oil), seasoned with salt and pepper – then wrapping it in foil generously coated with oil. So are you ready to fire up the grill?   People to feed: 4-5 Preparation Time: 1 hr 20 mins Cooking Time: 15 mins   Ingredients 2 large squid 4 pieces garlic, minced 3 pcs medium sized onion, diced 3 pcs medium sized tomato, diced 1/2 cup Sprite or 7 Up 1/2 cup soy sauce 3 tbsp lemon juice salt and pepper to taste 1 long green pepper, sliced (optional)   Cooking Procedure Clean the squid by holding the tail tube portion of the squid and with fingers grasp the cuttlebone (the thin, clear cartilage inside the tube) and pull from the squid’s body, remove the ink sac by pulling the head. Wash the body cavity under running water and drain. In a large bowl, mix together the soy sauce, lemon juice, soda, pepper and garlic.  Marinate the squid in the mixture for at least one hour and place inside a refrigerator. Prepare the stuffing in a separate bowl by tossing together the  long green pepper, onions and tomatoes. Add salt and pepper and mix them together. Drain the squid and stuff it with the vegetable mixture. Insert the head in the squid body and secure with a toothpick. Warp the squid in a foil drizzled with olive oil. Grill the squid about 6 inches above the charcoal for about 6 minutes on each side. You can use the marinade to baste the squid while it is being grilled. Be careful not to overcook or under cook it. Cut the squid crosswise, and serve hot with your favourite dipping sauce. Serve with rice or as a finger food.   You can try to put these together for your dipping sauce: Soy sauce, lemon juice, red chili pepper and garlic. Happy eating!...

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Siomai Recipe
Jul15

Siomai Recipe

Siomai is originally a Chinese dumpling that made its way to the Filipino hearts. As you can see, there are lots of stalls and restaurants that serve siomai. Actually, there are different varieties of siomai, some use pork, shrimp, beef and vegetable or maybe a mixture of vegetable and meat. You can either steam or fry the siomai, but it is commonly served as steamed siomai. It’s an all-day dish; you can eat this as a snack or with rice. Let’s do it!   People to feed: Servings 5 Preparation Time: 20 mins Cooking Time: 20 mins   Ingredients 3 lbs Ground pork 1 pack Wonton or Siomai wrapper 3 large Onion, minced 3 pieces Carrots, minced 1/4 cup Scallions, minced 1/3 cup Singkamas (jicama), minced 1 cup shrimp, minced 1 can white mushroom, minced 5 tbsp Sesame oil a bunch of chopped spring onions or leeks 1 piece raw egg 2 teaspoons sugar 1 tbsp ground black pepper 2 tsp salt Water for steaming 5 tablespoons oyster sauce (optional)   Cooking Procedure Mix all the ingredients except for the water and wanton wrapper. Mix thoroughly. Wrap the mixed ingredients using the won ton wrapper. Spoon 1 tablespoon of mixture into each wrapper. Fold and seal. Brush steamer with oil and start boiling water. When the water gets to a rolling boil, arrange the siomai in the steamer Steam the wrapped siomai for 20 minutes. The time depends on the size of each individual piece (larger size means more time steaming). Enjoy this with your favourite dipping sauce. You can try combining soy sauce, calamansi/ lemon, sesame oil and chili paste.   Chi fan ba!...

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Isaw Isaw (Pork and Chicken Intestines)
Jul13

Isaw Isaw (Pork and Chicken Intestines)

Isaw is a well-known street food in the Philippines made from pork and chicken intestines that was grilled to perfection. Filipinos love isaw and it can be found in almost everywhere because if the vendors don’t have stalls, they are being sold in moving stalls and the vendors can transfer from one place to another most commonly in front of a business establishment, schools and churches every afternoon up to night. Vendors make sure that the isaw is clean so they turn the intestines inside out and then clean the inner portion again and repeat the process several times (because you know, you wouldn’t want to taste something bitter and regret it for the rest of your life). Isaw is usually eaten after being dipped either in vinegar with onions, vinegar with onions and chili, sweet sauce or spicy sauce or you can just mix whatever you want and it will taste good as you experiment. The most popular isaw here in the Philippines can be found in the University of the Philippines, The UP Isawan wherein they sell a very tasty and clean isaw. Isaw is probably the cheapest finger food you can eat while drinking alcoholic beverages. Let’s start cooking intestines!!! This is so exciting! People to feed: Servings 5 Preparation Time: 40 mins Cooking Time: 10 mins   Ingredients 1 lb chicken or pig’s large intestine (well cleaned) 1/2 cup vinegar 2 tablespoon whole peppercorn 2 tablespoon Salt 4 to 6 pieces Dried Bay leaves 4 cups Water 1/2 cup Ketchup 2 tablespoon Soy sauce 2 tablespoon Cooking oil   Cooking Procedure Boil water in a cooking pot and put the salt, whole pepper corn, and dried bay leaves While boiling, make the mixture you need for grilling, cooking oil, soy sauce and ketchup. Add the intestines then simmer for a few minutes. Add vinegar then simmer up to 30 minutes or until the intestines are tender. Set aside until the temperature goes down. Cut the pork intestines crosswise about 1 inch in length  and about 6 inch in length for the chicken intestines. Skewer the intestine (about 3 to 4 pieces per skewer) Grill the intestine while basting with the mixture of cooking oil, ketchup, and soy sauce. Serve the Isaw with your sweet sauce or vinegar dipping.   Try this popular bizarre food from the Philippines and tell us what you think about it....

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Betamax (Grilled Chicken/Pork Blood)
Jul11

Betamax (Grilled Chicken/Pork Blood)

Okay, I will now reveal to everyone, my deepest secret, I love blood! Well, basically because, yeah, you’re right, I am a vampire! Hahaha, nah, I’m just kidding. We’ll use chicken/pork blood this time. But, why not? If I can have eternal youth and be forever young. I’ll eat Betamax every day. Isn’t it weird that you can grill something in liquid form? Like blood? Maybe you’re wondering how that happened but this recipe will prove to you that it’s possible. Betamax is a popular street food in the Philippines sold together with isaw and atay (liver). So, how did it happen? We all know that blood coagulates right? So when you extract blood from the chicken and leave that in an open jar, it will cool down and the texture will somehow become gelatinous and then scalded. The coagulated blood is now in solid form so it is possible to cut it into rectangular pieces just like the Betamax tape, so now you know why it’s called Betamax, Haha, because it looks like VHS tape. These blocks were skewered in bamboo sticks usually 3 pieces per stick and you can buy if for only 5 pesos. Actually, it doesn’t really have a taste, it’s chewy and you have to dip it in vinegar, that’s where it gets its taste. Have you tried one? Make your own now! People to feed: Servings 5 Preparation Time: 2 hrs Cooking Time:  10 mins   Ingredients 1 cup Chicken blood 1 teaspoon Salt 1 teaspoon Pepper 5 cups water 2 teaspoon Oil 2 teaspoon Soy sauce 1/2 cup Ketchup   Cooking Procedure Combine the chicken blood, salt and pepper in bowl. Boil 5 cups of water and pour in the mixture. Drain the water when the blood thickens. Let it cool. Cut into cubes and skewered. Grill the blood over a charcoal stove for 10 minutes while basting with the mixture of oil, ketchup and soy sauce and let the flavour be absorbed.   Share with your friends! Make sure you prepare a vinegar dip!...

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Chicharon (Crispy Fried Pork Rind)
Jul09

Chicharon (Crispy Fried Pork Rind)

Chicharon is a mouth-watering dish that can be found anywhere, from the streets here in the Philippines to supermarkets to restaurants. It is very ubiquitous and lots of people love chicharon though it is also associated with high blood pressure, but still, people from all over the country loves the crunchy taste of this delicacy. This is the most popular pulutan (finger food when drinking alcohol) in the Philippines, though it is also a popular food in Spain and Latin America. Chicharon is also used as toppings in some other dishes like pancit and vegetable dishes. Chicharon is deep-fried dried pork rinds. It is best eaten when dipped in vinegar with chopped garlic and salt and sometimes with chili. It’s pretty easy to make chicharon; you just need a little patience. Try these simple steps on how to make chicharon:   People to feed: Servings 5 Preparation Time: 12 hrs Cooking Time: 3 hrs    Ingredients 1 1/2 pounds of pork skin (trimmed of excess fat) 2 tablespoons of vinegar 1 litre Cooking oil Water and Salt Black pepper (optional)   Procedure In a large pot, pour water, bring the water to a boil and put your pork skins and allow cooking. Boil for about 1-2 hours or until the skin is softened (but not falling apart) and the water is white. Get the pork skins from the boiling water and lay them on a cooling rack set over a baking pan to catch the drippings. Discard the cooking water. If you like to give your chicharon some extra dash of flavor, sprinkle your vinegar evenly over the pork skins. Place the pork skins in the refrigerator uncovered. Let the skins cool completely for several hours or overnight. Use a spoon to remove any fat snuggling at the bottom of the pork skin. The fat should separate from the skin easily. Be careful not to tear the skin, as it will still be soft from cooking. Dry the skin overnight, you’ll know that the skins are ready when they’re, brown, shrunken and brittle. Traditionally, chicharons are dried in the hot sun, secure a spot that receives constant sunlight all day, checking on them occasionally. You can also put them in oven at the lowest setting. If you want to make your chicharon spicy, rub tnem with some black pepper before frying, Fry the chicharon until they puff up and start to float. When done, remove the chicharon and place in a paper towel to remove the oil. Sprinkle with salt and serve.   Chicharons are best eaten as finger food with a glass of cold beer or wine! (See more street food dish...

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Atay BBQ (Skewered Chicken Liver Barbeque)
Jul07

Atay BBQ (Skewered Chicken Liver Barbeque)

Okay, I was forced to eat this one by my dad because I kept on complaining for being anemic. So he bought me some grilled liver from the street food vendor in the Plaza. I didn’t really like liver but since its rich in Iron, I need to munch on it. As you can see, almost all parts of the chicken are edible, the head, heart, feet, neck, and even their intestines. Atay can also be used in adobo and it can be found in wet markets. You can find grilled liver almost everywhere here in the Philippines. Street vendors usually have portable stall. Let’s start grilling your home-made street food!   People to feed: Family 5-6 Preparation Time: 10 mins Cooking Time: 10 mins   Ingredients 1/2 kilo Chicken Liver 1/2 cup Banana Ketchup 1 tablespoon Soy sauce 2 tablespoon Oil Salt and Pepper to taste   Cooking Procedure Clean the liver in running water and cut it into cubes (about an inch). Skewered in bamboo sticks (3-4 pieces each). Prepare the hot coal stove and grill the liver. Mix in the ingredients and baste the liver for at least 2 minutes each side. The outside of the liver may appear char but the inside is still pinkish. Serve well with vinegar dipping!   Enjoy your iron rich munch experience!...

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