Kulinarya Cooking Club June 2010 : Pinoy BBQ three ways

Kulinarya was started by a group of Filipino foodies living in Sydney, who are passionate about the Filipino culture and it's colourful cuisine.

Each month we will showcase a new dish along with our family recipes.  By sharing these recipes we hope you find the same passion and love for Filipino food as we do.

This month's theme is Pinoy BBQ!

Filipino's love BBQ. In Philippines, when walking down the small streets in my Auntie's subdivision, people are barbecuing all sorts of meat in front of their homes to sell.  Some meats I know, some... hmmm, I don't want to know.  But, no matter what is cooking on their barbecues, it always smell so enticing.  The smell of barbecues gets me drooling all the time.

Barbecue is another one of those foods that are always present at a Filipino gathering. It is also found at all Filipino Fiestas. Most especially, barbecue pork on skewers.

Here's what I barbecued.

Whole Squid stuffed with raw sugar,then 

head and tentacles secured by 

toothpick

Pork chops marinated in salt, vinegar and garlic

Pork skewers marinated in Filipino BBQ sauce

Marinade for the pork skewers is very simple.  I don't usually measure out the ingredients but play it by feel.  The main ingredients I always include is lemonade, tomato sauce, pineapple juice, sugar, salt and pepper.  The marinade needs to be thick so it can coat the meat.  Sometimes, if I find that the marinade is a little thin after marinading the meat, I place in a small pot and reduce it.  I then baste the meat with the thickened marinade.

It is currently Winter down here in Melbourne, so it was very cold when we were barbecueing (or should I say, Hubby and my dad, were barbecuing).  However, no matter the temperature or weather outside, barbecues are always welcomed at meal times.

Other members of the Kulinarya Cooking Club:

Kath - http://www.acupcakeortwo.com/
Trisha - http://sugarlace.com/
Trissa - http://trissalicious.com/
Olive - http://www.latestrecipes.net/
Caroline - http://whenadobometfeijoada.blogspot.com/
Ninette - http://bigboldbeautifulfood.blogspot.com/
Peach- http://www.thepeachkitchen.com/
Althea- http://www.busogsarap.com/
Asha - http://forkspoonnknife.blogspot.com/
Malou - http://www.impromptudiva.com/
Cherrie - http://sweetcherriepie.blogspot.com/
Acdee - http://acdee.blogspot.com/
Valerie - http://www.acanadianfoodie.com/
Sheryl - http://crispywaffle.com/
Divina - http://www.sense-serendipity.com/
Anna - http://www.anniesfoodjournal.blogspot.com/
Dahlia - http://www.energychef.blogspot.com/
Joy - http://joyjoycreativeoutlet.blogspot.com/
Maribel - http://www.foodgeek.webs.com/
Tressa
Jen - http://www.jen-at-work.blogspot.com/
Pia - http://bisayajudkaayo.blogspot.com/

Malaka - http://thegrandinternational.com.
Mimi - http://lapinchecocinera.blogspot.com
Erika - http://ivoryhut.com/
Kat - http://www.caterersearch.com/tabletalk/default.aspx

The Cook Book Challenge - Week 18 : BBQ

Week 18 : BBQ

Recipe :  Beef Kofte and Bulgogi

Cook Book : Ben's Barbecue by Ben O'Donoghue

Since we fixed up the back yard, we love hanging out there on balmy evenings.  Even better, we are now able to cook on our barbecue and eat al fresco.

This week's challenge was BBQ.  I scoured through my cookbooks to find a marinade for some lamb chops and beef mince that I had in the freezer.  I found a couple from Ben's barbecue cook book.  I got this book for my birthday last year and this was the first time I actually used it.  Thanks Cook book Challenge!

I found two marinades that I wanted to try. 

So, while I say Bulgogi, I mean it in the loosest of terms.  I added a couple more ingredients.  I marinated the lamb chops with this and it was fantastic.  The sweetness of the marinade really stood out.  I left the lamb chops marinading for 8 hours but 2 hours is fine.  

For the Beef kofte, it's not really a marinade but more of a seasoning.  It's best to let this mixture sit for about half an hour for the flavours to infuse, then mould them into patties or sausages before barbecuing them.

Bulgogi Style Marinade : (for  lamb chops)

3 tbl palm sugar

125ml light soy sauce

4 garlic cloves, crushed

50ml rice wine

50ml hoi sin sauce

50ml oyster sauce

1 tbl sesame oil

Beef Kofte Seasoning: (for 500g lean mince )

2 tbl chopped oregano

4 tbl chopped parsley

4 chopped spring onions

1 tsp ground cumin

salt and pepper

1 egg, beaten

Bon Appetite,

Cherrie

The Cook Book Challenge - Week 11 : Mixed

Week 11 : Mixed

Recipe :  Mixed Grill

Cook Book : Tales and Recipes from a Travelling Cook by Iain Hewitson

I have to admit that the choice of dish for this week's Cook book challenge theme was decided by Hubby.  We recently completed our backyard and we now love to spend time outside on warm balmy evenings.  We also restored our barbecue back to it's original glory after years of neglect.

We now love cooking on our barbecue so for this week's theme, we had a Mixed Grill.  The great thing about a mixed grill is that you can use whatever meat you want.  I also barbecued asparagus and yellow sweet peppers to break up all the meat.

4 think Italian sausages

4 thick pieces centre-cut fillet steak (approx. 80g each) trimmed of all fat and sinew

4 well trimmed double lamb cutlets

4 large flat field mushrooms, peeled

olive oil

freshly ground salt and pepper

4 slices lamb liver, trimmed of all fat and sinew

chopped parsley

lemon wedges

Preheat BBQ

Put sausages in simmering water and simmer gently until firm.  Drain, then barbecue sausages over moderate heat, turning regularly until well browned.

Brush meat and mushrooms with oil and barbecue over high heat to the desired degree, seasoning once sealed and removing to the side when almost ready.  (Turn while cooking to create attractive grid marks).

Oil liver, season and cook briefly over high heat.  (The liver must, at the most, be pink inside - otherwise it will be dry and tasteless.)

Arrange meat and mushrooms on plates sprinkle with parsley and serve with lemon wedges on the side.

Bon Appetite,

Cherrie