Wednesday, September 14, 2011

Basic Filipino Marinade (Germ's Style)

The finished product how we normally have it -- grilled, on a bed of lettuce & a warm pita.
After I was married and was seriously cooking for a household, I tried to replicate the marinade for the BBQ kebobs I loved so much from family picnics, but was never successful.  One time at a gathering at his family's house, my beloved late uncle, Papa Jess, told me the secret to the Filipino marinade: 7-Up.  I nearly fell over, I was so shocked.  I think I actually said to him, "Get OUTTA here!"  Sure enough, the next time I made the marinade, it was perfect. It was like the puzzle was finally complete.  So here is my version of the marinade, tweaked over the years til I got it how I liked it.  I hope you enjoy it, too.  :)

1 C Soy Sauce (full sodium works best because it will get diluted with the other liquids that are added)
3-4 Cloves minced garlic OR 2 Tbsp Garlic powder
½ C Brown sugar (packed)
1 tsp Ground ginger
½ C Rice vinegar
1 can 7-Up

Blend well before adding it to meats.  For best results, pour over the meat and refrigerate in an air-tight container for at least a day or more before grilling.  (I like to go 3-4 days to ensure the meat REALLY gets infused with the flavor.)

Can be used on pork, chicken or beef.  I prefer marinating srips of pork with some slight marbling within; if you choose meats that are extremely lean, they will come out tough and chewy.  I recently experimented with strips of chuck steak and they were INCREDIBLE.

Strips of beef in the marinade, Day One:

This is what the same meat looks like right out of the fridge, 4 days later:

Grilling on a screen designed for small meats & veggies.  Keeps 'em from falling through the grates.  :)

...and some grilled onions:

Normally I put the meat & veggies on a pita bread, but saw the flatbread package in the store and decided to try that.  MUCH better - it's thinner than a pita, so it doesn't fill you up as easily.

The finished product.  (Meat can also be skewered onto wooden sticks for kebabs/yakitori-type grilling.  That's how they're usually presented, FIlipino-style.)  Yum!  :)


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