- 2 (16 ounce) beef sirloin steaks
- 1/4 cup dark beer
- 2 tablespoons teriyaki sauce
- 2 tablespoons brown sugar
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Preheat grill for high heat.
- Use a fork to poke holes all over the surface of the steaks, and place steaks in a large baking dish. In a bowl, mix together beer, teriyaki sauce, and brown sugar. Pour sauce over steaks, and let sit about 5 minutes. Sprinkle with 1/2 the seasoned salt, pepper, and garlic powder; set aside for 10 minutes. Turn steaks over, sprinkle with remaining seasoned salt, pepper, and garlic powder, and continue marinating for 10 more minutes.
- Remove steaks from marinade. Pour marinade into a small saucepan, bring to a boil, and cook for several minutes.
- Lightly oil the grill grate. Grill steaks for 7 minutes per side, or to desired doneness. During the last few minutes of grilling, baste steaks with boiled marinade to enhance the flavor and ensure juiciness.
- 1 (16 ounce) package linguini pasta
- 6 roma (plum) tomatoes, chopped
- 1 pound shredded mozzarella cheese
- 1/3 cup chopped fresh basil
- 6 cloves garlic, minced
- 1/2 cup olive oil
- 1/2 teaspoon garlic salt
- ground black pepper to taste
- Combine tomatoes, cheese, basil, garlic, olive oil, garlic salt, and black pepper in medium bowl. Set aside.
- Meanwhile, cook pasta according to package directions.
- Drain pasta, and transfer to a serving bowl. Toss with tomato mixture. Serve.
- 8 ounces calamari tubes
- 2 tablespoons Szechwan peppercorns
- 2 tablespoons sea salt
- 1 cup all-purpose flour
- 1 cup cornstarch
- 3/4 cup peanut oil
- Slice the calamari tubes down one side and open them up to lay flat. Score the insides with a knife in a cross-hatch pattern. Set aside.
- Heat a small skillet over high heat with no oil. Add the peppercorns, and toast for a few minutes, stirring constantly, until they start to sizzle and pop. Remove them from the pan and set aside. Add the salt to the pan and cook over high heat until it has turned a gray color. Remove from the heat.
- Grind the salt and pepper with a mortar and pestle or spice grinder until it becomes a fine powder. Transfer to a resealable plastic bag and mix with flour and cornstarch.
- Heat the oil in a wok or heavy skillet over high heat until very hot. Place a few pieces of squid at a time into the bag and shake to coat. Shake off excess and quickly fry them in the oil until browned, turning once. Each one should take about 30 seconds. Serve and eat immediately.
Pork Adobo Recipe
- 500g pork chops, cut into large pieces
- 5 garlic cloves, smashed
- 250ml water
- 125ml white vinegar
- 75ml dark soy sauce
- vegetable oil
- pinch of salt
- In a frying pan, add water, vinegar, garlic, salt and the pork chops.
- Simmer until the pork is cooked through; about 15 minutes.
- Remove pork and set aside liquid.
- Add the oil and fry the pork.
- Return liquid and soy.
- Simmer gently for 5 minutes.
- Serve with plan rice.
Often served in bars and bistros as an accompaniment to drinks, Calamares is a dish of Spanish origin by Filipinos and localised with the use of calamansi.
Preparation time: 15 + 30 mins marinating
Cooking time: 15-20 mins
Filipino Calamares Ingredients:
- 1 kg (2 lb) medium squid, cleaned (head, ink sacs and tentacles discarded), outer purple skin peeled off (do not cut squid open)
- Juice of 3-4 calamansi (lime)
- 2 egg whites
- 125 g (1 cup) plain (all-purpose) flour
- 250 ml (1 cup) oil
- Salt and pepper to taste
- Lettuce (optional)
Filipino Calamares Cooking Instructions:
Slice squid into 1-cm (½-in) rings. Marinate in calamansi juice for about 30 minutes.
Dip squid rings in egg whites, then dredge in flour.
Heat oil in a wok and fry squid rings in hot oil a few pieces at a time until they turn golden yellow, about 1 minute. Do not overcook as this will make the squid tough.
Remove squid rings from the wok and drain on paper towels. Season with salt and pepper. If desired, place a bed of lettuce.
Serve with Garlic Mayonnaise Dip as an appetizer or as a pulutan with drinks.
Sizzling Sisig is actually originated in Pampanga and a very popular pulutan in the Philippines. Sisig is a Kapampangan term which means “to snack on something sour”. It also refers to a method of preparing fish and meat, especially pork head , which is marinated in a sour liquid such as lemon juice (Kalamansi) or vinegar, then seasoned with salt, pepper, chilly and other spices. Some restaurants have also Chicken Sizzling Sisig as one their specialty (the recipe will be post in the future).