TANG’S KITCHEN FILIPINO RECIP

Dec. 10
Tang’s Kitchen Filipino Recip e-book
Inihaw, Grill
and Barbecue
Recipes
Chicken
Barbeque
Ingredients
Marinade
1 cup of Coke
1 cup of brown sugar
1 medium onion, finely
chopped
1/2 cup of soy sauce
1/2 cup of apple cider
vinegar
1/4 cup of orange juice
1/4 cup of ketchup
1/8 cup of lemon juice
6 garlic cloves, minced
3 tablespoons of oyster sauce
1 tablespoon of salt
1 tablespoon of ground black
pepper
1 teaspoon of red pepper
flakes
4 lbs of boneless, skinless
Chicken, cut into 1 inch
cubes
Wood Skewers soaked in
water for at least 30
minutes before use.
Preparation Method
Place all marinade
ingredients in a medium
saucepan and whisk to
combine. Simmer over low
heat for 5 minutes, stirring
occasionally. Remove from
heat and allow the marinade
to cool to room temperature.
Place the chicken cubes in a
large Ziploc bag and pour in
the marinade all over the
meat. Seal the bag,
removing as much air as
possible, and set in the
refrigerator to marinate
overnight, turning the bag
over at least once during the
process.
Light one chimney full of
charcoal. When all the
charcoal is lit and covered
with gray ash, pour out and
spread coals out evenly.
While the fire is lighting,
thread meat onto the
skewer. Each piece of meat
should touch the next, but
not pushed tightly together.
Grill directly over a hot fire,
turning every 3 to 5 minutes
until each side is nicely
browned and the meat is
cooked through.
Embutido
Ingredients
1 lb ground pork
1/2 cup finely chopped
carrots
1 cup - 6 slices of finely
chopped cooked ham
3 tbsp minced green bell
pepper
3 tbsp minced red bell
pepper
1/3 cup sweet pickle relish
1/4 cup raisins
3 whole eggs
Tang’s Kitchen Filipino recip e-book Page 86