Comments on: Fat + Fire = Fantastic!

By: dumbo

dumbo — Sun, 29 Nov 2009 01:42:31 +0000

one of the best pork liempo marinades i’ve tried did not have vinegar. it’s just made of soy sauce, black pepper, and pounded ginger & spring onions. very simple but also very tasty. where’s the best place for simple inihaw (pork, chicken, fish)? i don’t mean the sweet bbq kind, i mean the one’s with just soy sauce or salt & pepper.

By: Maki

Maki — Thu, 20 Nov 2008 07:39:00 +0000

Oh… nice… my sister and I are planning a grilling session next week… ^___^

liempo is great… we’ll try this…

By: Andrea

Andrea — Wed, 17 Sep 2008 07:01:09 +0000

Great with mushroom sauce!!
tip: if your cooking in batches, keep the cooked meat in a pot with lid if possible, this way, meat will still continue cooking inside the pot, makes it even tender, and it will keep it warm, away from langaw pa hehe

By: Marketman

Marketman — Tue, 02 Sep 2008 08:09:39 +0000

Maria, soy sauce, kalamansi, black pepper and a touch of sugar if you like it to have a hint of sweet. Add salt if you like as well.

By: Maria

Maria — Mon, 01 Sep 2008 19:33:04 +0000

hey mm, what’s the recipe for this delicious inihaw na belly. I hope this is cebuano style. p.s. sinugbang lechon is reallllllllly goooood based from my experience (esp if you grill the tambok part of the belly where the lamas used to be)

By: betty q.

betty q. — Sun, 31 Aug 2008 04:10:28 +0000

By the way, Ebba…I am NO EXPERT compared to the people I know, I am the LOWEST ON THE TOTEM POLE!!! I have had my share of DISASTERS…while trying to perfect this Indian Candy (smoked salmon strips), you can just imagine the amount of salmon I went through…

By: betty q.

betty q. — Sun, 31 Aug 2008 04:02:26 +0000

Hey Ebba…Yes, I have seen those wrappers you are referring to , but I haven’t used it…I have to exercise control in buying any more things that I keep telling myself that I am going to use them one day!…However, what you have seen..the banana ones…looks like thinly sliced bananas over a thin layer of rice sheet? …I would imagine that it probably is used as some sort of a sweet snack…I think it will crisp up when fried much like banana chips and you tear pieces of it and eat them or it can be used as some sort of receptacle…like after frying, cut them while warm before it crisp up and use it to hold sweet rice with coconut and sesame seeds or crushed peanuts …or better yet make something like puto maya (?)…BUT here’s what I would do…I will fry them to a crisp and then put it in a cup till it’s crispy, then make banana ice cream (buy the best store bought ice cream you can find and add mashed bananas)…serve the ice cream in the “banana basket”….another one…make banana cake..cut them into slices and arrange them on your plate….serve this with vanilla or caramel ice cream and tear the “banana cracker” into odd shapes and use that to accompany the dessert drizzled with caramel sauce.

I hope this helps, Ebba!

By: EbbaMyra

EbbaMyra — Sun, 31 Aug 2008 02:35:28 +0000

bettyq, that is really great. Since bloggers are starting to know your expertise into “exotic” cooking, I would like to ask you or any of the blogger here (since you mentioned nori wrapper), if you know or have used banna-tapioca wrapper. I have seen them today in a vietnamese restaurant (when I was looking for pig jowl – no success), and they have this wrapper. It looks like the rice paper (wrapper), and I asked the teller how to use it and she does not have any idea. The writings in the package did not suggest any type of dish to use it for. I wonder if its used for making a different kind of turon or crepe..Please advise.

By: estella

estella — Sat, 30 Aug 2008 12:09:52 +0000

great ideas, bettyq! thanks.

By: zena

zena — Sat, 30 Aug 2008 06:55:21 +0000

betty q.’s post reminded me of what i did when my korean friend game lots of seasoned nori. I put rice, chicken and kimchi in it then ate it in a bite. The grilled eggplant sounds really yummy.