Two years ago, I shared these wonderful meats on a stick. That was early on in my blogging life – not many followers; not much attention. These wonderful strips of marinated meats deserve another look.
I first tasted Filipino Barbecue in Manila way back in the summer of 1965. Yeah, some of you might not have even been born yet and already this old gal was a “world traveler”. These ribbons of marinated meat strips was one of my favorites that summer. I can remember the maids chasing a chicken or two around the yard early in the morning, and the wonderful smells of the smoke filling the courtyard in the evening. Life was different then. Not so much easier – just different. While the war in Viet Nam was raging just around the corner; it had not yet spilled out from our television sets and into our living rooms. I think the world was still trying to cling to a false sense of innocence that had dominated so much of the late 50s. Shows like “Father knows Best” and “The Adventures of Ozzie and Harriet” were fading into the past and the reality of life was just beginning to creep into “polite” conversation. As a nation, we were still reeling from the loss of JFK and the end of Camelot. We were coming of age in our social conciseness.
Oh to be that kid again, all arms and legs, with wide eyes and abounding energy. We might not be able to return to our childhood, but we can revisit those beautiful memories through foods. Familiar smells and tastes can carry us away to yesteryear quicker than anything else. Just close your eyes and remember . . .
Fabulous Filipino Barbecue
3-4 lbs Boneless Chicken Thighs (or pork tenderloin)
1 Cup Soy Sauce
6-8 Cloves of Garlic, minced
1 Onion, Finely Chopped
¼ Cup Lemon Juice
½ Cup 7-Up
1 Teaspoon Ground Black Pepper
3 Tablespoons Brown Sugar
½ Cup Banana Ketchup(found in Oriental or International section)
10-15 Bamboo skewers, soaked in water for 30 minutes prior to use
Cut meat into long, thin strips – no more than ¼-inch thick, 2 inches wide.
In a non-reactive bowl, mix soy sauce, minced garlic, onion, lemon juice, ground pepper, sugar, banana ketchup and soda. Whisk to blend. Reserve about 1/4 or so of marinate to moisten cooked chicken.
Place meat strips in a casserole dish or marinating container. Pour sauce over meat and refrigerate for several hours or over night for best results. Turn meat occasionally for even saturation.
Prepare a hot grill. As the coals are heating, string the meat onto the bamboo skewers in a ribbon-like fashion.
When coals are ready, place skewers on the hot grill and cook for about 10-15 minutes, turning every few minutes on each side. Use leftover reserved marinade to baste meat while cooking. (Remember – if using chicken, stop basting during the last few minutes to prevent contamination of the meat).
Plate skewers on a serving platter and enjoy.
For a large gathering, serve these along with Asian Marinade Flank Steak with Stir-Fried Spaghetti