Inihaw na Sugpo

10-12 pieces fresh prawns
5 cloves garlic, minced
2/3 cup soda
1/4 teaspoon cayenne pepper
3 tablespoons olive oil
salt and pepper

1. In a bowl, combine all ingredients then stir well.
2. Add prawns then toss until evenly coated. Marinate inside the fridge for at least an hour.
3. Skewered each prawn then grill each side for 2-3 minutes or until color turns light orange.
4. Serve immediately with dipping sauce.

Grilled Pork Belly

6 slices pork belly

3/4 cup soy sauce
1/4 cup hoisin sauce
1/4 cup calamansi or lime juice
1 tablespoon honey
1/4 cup brown sugar
1 teaspoon ground pepper
2 teaspoons garlic powder

Part 1
1. In a large container, combine marinade ingredients and pork belly. Marinate inside the fridge overnight.
2. Remove pork from marinade.

Part 2
1. In a bowl, combine 1/4 cup marinade then mix with 1 tablespoon oil for basting.

Part 3
1. Grill pork belly over hot charcoal for 20-30 minutes on each side or until tender while basting with marinade mixture.
2. Transfer serving plate and serve with fried rice and mixed veggies. Enjoy!

Grilled Salmon Teriyaki

500 grams Salmon fillet, cut into serving pieces
3 tablespoons olive oil
4 tablespoons lemon juice
1 teaspoon sesame seeds (optional)
salt and ground black pepper to taste

4 tablespoons teriyaki sauce
2 tablespoons oyster sauce
1 teaspoon brown sugar
1 teaspoon Spanish paprika
1 teaspoon grated ginger
1/2 teaspoon sesame oil
1/2 teaspoon cinnamon powder

Part 1
1. Marinate salmon in olive oil and lemon juice for 5 minutes. Drain.
2. Rub salmon with salt and pepper both sides.
3. Grill each side for 5 minutes or until cooked. Set aside.

Part 2
1. In a non-stick pan, combine sauce ingredients then add grilled salmon.
2. Simmer for 3-5 minutes or until reduce in half.
3. Transfer into serving plate then sprinkle with sesame seeds. Drizzle with remaining sauce.
4. Serve with steamed rice and sliced lime.

Oven Grilled Stuffed Bangus

1 large-sized milkfish(bangus)
2 onions, chopped finely
4 tomatoes, chopped finely
1 thumb-sized ginger, grated
1 teaspoon salt
1 teaspoon pepper
3 tablespoons soy sauce
2 tablespoons cooking oil
aluminum foil for wrapping

Part 1
1. Clean fish but keep the scales intact.
2. With a sharp knife, slice the back of the fish and remove innards.
3. Rub the skin with salt.

Part 2
1. In a bowl, combine soy sauce, tomatoes, onions, ginger, salt and pepper. Mix well.
2. Stuff the mixture inside the fish then brush the skin with cooking oil.
3. Wrap with aluminum foil then grill in a preheated oven over 200 degrees celsius for 30 minutes.
4. Remove from oven and open the aluminum foil. Drain the liquid.
5. Put back the fish then grill for another 10 minutes or until turned to brown.
6. Serve with toyomansi dipping sauce.

Grilled Stuffed Squid

1 kilo large/medium sized fresh squid, clean
1/2 cup soy sauce
4 tablespoons calamansi juice
salt and ground pepper to taste
2 tablespoons cooking oil
3 large tomatoes, chopped finely
2 onions, chopped finely
1 thumb-sized ginger, julienne
1/4 cup chopped parsley(optional)

Part 1
1. Marinate squid in soy sauce, calamansi juice and ground pepper. Refrigerate for 6 hours. Drain.

Part 2
1. In a bowl, combine tomatoes, onions, ginger and parsley, salt and pepper. Toss together.
2. Stuff the mixture inside the squid then secure with toothpick. (Do not to over stuff the squid)
3. Grilled over hot charcoal for 10 minutes. Baste with marinade and cooking oil.
4. Transfer to serving plate then slit the squid vertically.
5. Serve with liquid seasoning.

Grilled Baby Back Ribs

1 slab american ribs
1 cup barbecue sauce
3 bay leaves
salt and pepper to taste

Part 1
1. Remove the membrane from the ribs. To do this, slide a knife under the membrane and over a bone. Lift and loosen the membrane until it tears. Grab the edge of the membrane with a paper towel and pull it off.

Part 2
1. In a pot, put a water enough to cover the ribs. Add the ribs and put salt, pepper, and bay leaves. Boil for 1 hour or until the meat is tender. Remove from the pot.
2. Brush the ribs liberally with barbecue sauce. Tear off aluminum foil enough to enclose the ribs. Wrap the ribs tightly with the aluminum foil and refrigerate for at least 8 hours or overnight. Set aside at room temperature.

Part 3
1. Remove the ribs from the foil, place them meaty-side up on the grill, and brush them with some of the sauce. Cover the grill and cook for 5 minutes.
2. Flip and brush the ribs and cook another 5 minutes. Continue to cook, flipping and brushing every 5 minutes, until the sauce has thickened and the ribs are heated through and have grill marks. (total grilling time of 30 minutes).
3. Transfer the ribs to a serving plate the serve with barbecue sauce.

Spaghetti Pesto with Grilled Chicken

200 grams spaghetti pasta
1/4 kilo chicken breasts or fillet
1/2 teaspoon garlic powder
1/2 teaspoon cumin powder
1/2 teaspoon Spanish paprika
salt and pepper to taste

Pesto Sauce:
3/4 cups fresh basil leaves, chopped
3 tablespoons pine nuts or roasted pili nuts or walnuts
1/3 cup extra virgin olive oil
salt and pepper to taste

Part 1
1. Pound chicken breasts then season with salt, garlic powder, cumin, paprika and ground pepper.
2. Grill for 20 minutes or until cooked.
3. Let it cool then cut into strips. Set aside.

Part 2
1. In a large pot, prepare pasta based on cooking instructions. Drain and set aside.

Part 3
1. In a food processor or blender, process chopped basil, pine nuts, salt and pepper until blended.
2. Add extra-virgin olive oil then continue blending until combined. Add more olive oil if needed.
3. Pour on spaghetti pasta the toss until coat evenly.

Part 4
1. Transfer spaghetti pesto into serving plate.
2. Top with grilled chicken slices then garnish with chopped basil.
3. Sprinkle with Parmesan cheese then serve with garlic bread. Enjoy!

Grilled Garlic Squid

Filipino Style Recipe: Grilled Garlic Squid a simple yet delicious dish that doesn’t require much ingredients. The squid marinated, grilled and cooked in soy sauce, lemon juice, soda, pepper and garlic. Avoid to overcook the squid because it will become rubbery texture and tough.

1 kilo medium-sized fresh squid
1 cup soda (sprite or 7-up)
1/4 cup light soy sauce
2 tablespoons lemon juice
6 cloves garlic, minced
2 teaspoons grind pepper
2 tablespoons canola oil

Part 1
1. To clean the squid, pull the head and remove the plastic-like cartilage.
2. Then push the head in, popping out the hard “beak” and discard it.
3. Wash the squid very well under running water.

Part 2.
1. In a bowl, combine squid and all the ingredients then marinate for at least 1 hour.

Part 3
1. Grill the squid for 3 minutes, use the marinade sauce for basting. Set aside.

Part 4
1. In a pan, simmer marinade until the sauce reduced.
2. Add squid then stir cook for another minute.(Don’t overcooked, squid will become tough).
3. Transfer to serving bowl then serve. Enjoy!

Beef Kebabs

Filipino Style Recipe: Beef kebabs(kebobs) is a popular middle eastern dish that is made up of meat and/or vegetables grilled on a skewers or spit. The traditional meat for kebab is made of lamb meat, but some used beef, goat, chicken, pork and fish. This dish was adopted in Central and South-east Asian regions specially in the Philippines.

Estimated time of preparation: 30 minutes(plus marinating time)
Estimated time of cooking: 10-15 minutes
Good for 10-12 sticks

1/2 kilo beef sirloin, cut into cubes
1 green bell pepper, sliced
1 red bell pepper, sliced
1 white onion, sliced
1 tomato, sliced
100 grams pineapple chunks(optional)
1/4 cup ketchup
1 tablespoon cooking oil
10-12 pieces metal or bamboo skewers

1/2 cup soy sauce
2/3 cup pineapple juice
1/8 cup calamansi or lime juice
1/2 teaspoon grind black pepper
1 teaspoon salt
2 tablespoons brown sugar

Part 1
1. In a bowl, combine beef and marinade then cover and marinate for overnight inside the fridge.
2. Soak bamboo skewers in water for 15 minutes. Set aside.

Part 2
1. Drain beef from marinade. Combine ketchup and oil in marinade then mix well for basting.
2. Arrange beef and vegetables as desired on skewers then brush with marinade mixture.
3. Repeat the steps from remaining pieces.

Part 3
1. Grill kebabs over hot charcoal for 10-15 minutes or until tender while basting with marinade mixture.
2. Transfer serving plate and serve.

Grilled Eggplant

Filipino Style Recipe: grilled eggplant or inihaw na talong is an easy and simple dish that is commonly served as side dish. The eggplants broiled then peeled off the skin and served with sauteed shrimp paste.

Estimated time of preparation and cooking: 20-30 minutes
Good for 4 servings

4 large eggplants(talong)
1/2 cup sauteed shrimp paste(I used Dizon Farm Shrimp Paste)

1. Broil eggplants until skin are charred and blister. Let it cool.
2. Peel off the skin then transfer to serving plate.
3. Mash lightly the eggplant with a fork then serve with sauteed shrimp paste.