Category Archives: Grilled Recipes

Juicy Pork Chop Inihaw and Smoked Lumpiang Shanghai

I love cooking with Lea Perrins worcestershire sauce and Heinz Catsup. I just discovered the greatness of Heinz Catsup recently when I was invited by Tess Laurente to Maya Kitchen. My love for Heinz Catsup came about when I got introduced to Pork Spareribs with Paprika Tomato Sauce. It was such a hit on the dinner table that it is a mainstay in her our list of frequently cooked dishes. Even as a condiment , I like the perfect balance of sweetness and sourness with a touch of tanginess that is unique to Heinz.

I used to be hesitant in endorsing brands but I found out that it can lead me to better tasting products. Why shouldn’t I share the glory to my readers?

I once wrote about Lea & Perrins Worcestershire sauce as a childhood memory in Cebu. When I first shared Lea & Perrins Worcestershire in Twitter, I was amazed at the reaction from two followers. My two friends actually bring Lea & Perrins tuck in their bag or in the car trunk whenever they dine in restaurants just in case they don’t serve it. After seeing those anecdotes, I stopped being squeamish about sharing brands.

I am proud to share two recipes from Lea and Perrins and Heinz Catsup. These recipes are old favorites and a little variation maybe something that will interest you.

Take a look at the Juicy Pork Chop Inihaw and Smoked Lumpiang Shanghai recipes.

Juicy Pork Chop Inihaw

Preparation time: 1 hour; Cooking time:15 minutes; Serves: 5

Ingredients

5 pcs pork chop
1 Tbsp garlic, crushed
1/2 tsp whole black peppercorn, crushed
1 Tbsp brown sugar
5 Tbsp Lea & Perrins Worcestershire Sauce
10 Tbsp Heinz Tomato Ketchup
10 Tbsp pineapple Juice
1/2 tsp salt

Procedure

1. Marinate pork chops in garlic, crushed black pepper corn, brown sugar, Lea & Perrins Worcestershire Sauce, Heinz Tomato Ketchup, pineapple juice and salt for an hour in the refrigerator.

2. Charbroil till done. Serve with freshly cooked garlic rice and Heinz Tomato Ketchup.

Smoked Lumpiang Shanghai

This is so good with the flavors of smoked bangus and wansoy.

Preparation time: 30 minutes; Cooking time: 30 minutes; Serves: 4-6

Ingredients

2 pcs tinapang bangus, finely shredded
2 medium-sized onions chopped finely
2 Tbsp Lea & Perrins Worcestershire Sauce
1 small bar quick melt cheese, cut into small cubes
1 bunch wansoy, finely chopped
1 pc mango, half-ripe, finely diced
salt and freshly ground black pepper to taste
lumpia wrappers
1 egg white

Procedure

1. Mix first 6 ingredients in a bowl.

2. Place a few tablespoons of mixture into lumpia wrappers and roll.

3. Use egg white as glue for wrapper ends when rolling.

4. Deep fry till golden brown.

Serve with Heinz Tomato Ketchup.

About Heinz Ketchup

Heinz Tomato Ketchup is grown, not made. The brand follows the Seed-to-Table process that demands utmost care and quality control from seeding, growing, processing and delivery of the finished product. It contains no modified starch, no artificial color and flavouring.

Introduced by HenryJohn Heinz in 1876, Heinz Tomato Ketchup has more than 140 years of tomato ketchup making tradition and is now sold in more than 90 countries worldwide. Make sure your family gets only that ‘perfect blend, perfect taste’ that only Heinz Tomato Ketchup can give.

To know more about Heinz Tomato Ketchup, log on to www.heinz.com

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Grilled Ensaimada Media Noche Style

During the cooking demo, Chef Fernando “Fern” Aracama shared his media noche memories from Bacolod. A very young boy walking home from midnight mass with his family is something Chef Fern remembers to this day. He took inspiration from the traditional Media Noche meal that awaited them but this time he shares recipes of dishes that are not the usual but delightful especially if you want something new to serve. His childhood memories greatly influenced his cooking.

ensaimada for media noche

Chef Fern shared this Grilled Ensaimada Media Noche style which can be described as a hot and crusty butter grilled ensaimada stuffed with Chinese ham and queso de bola.

This is what you need:

Grilled Ensaimada Media Noche Style

4 pcs ensaimada large size, cut in half (get traditional ensaimada not the soft type)
4 tbsps Dijon or yellow mustard
4 tbsps. Pickle relish
½ cup grated queso de bola or your choice of cheese
1 1/2 cup shredded Chinese jam
½ cup butter softened

Procedure

1. Take the halved ensaimada and turn it inside out

Grilled Ensaimada Media Noche Style 1

Slice off the top of the bottom to make it flatter.

Grilled Ensaimada Media Noche Style  2

2. Spread the mustard and the pickle relish on the bottom slice

Grilled Ensaimada Media Noche Style 3

3. Top with grated cheese and the shredded chinese ham. Turn over the other half to cover the filling

Grilled Ensaimada Media Noche Style 5

4. Heat up a non stick pan over medium heat and add about a tablespoon of butter. When the butter has melted, grill the ensaimada until nice and crusty.

Grilled Ensaimada Media Noche Style 6

5. Add some more butter and turn over to grill the other side of the ensaimada. It- should have a golden brown crust.

Grilled Ensaimada Media Noche Style 7

6. Slice the sandwich in half and serve with a side of Insalata Uva ( which I will share in another recipe).

Grilled Ensaimada Media Noche Style 8

Serves four

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Grilled Squid or Inihaw na Pusit


The best and healthy grilled dishes are always seafood. First of all, there is minimal fat used in the grilling process and of course seafood is always healthy. Make sure the squid is fresh to start with.

Ingredients

1 kilo medium to large fresh squid
1 bottle or 1 cup Sprite or 7-up (for extra sweetness)
1/4 cup soy sauce
2 Tablespoons Calamansi juice
2 Tablespoons minced garlic
2 teaspoons cracked black pepper

Optional stuffing for body cavity
2 medium-sized onions, sliced
2 medium-sized tomatoes, chopped
salt and pepper for seasoning

Continue reading Grilled Squid or Inihaw na Pusit

Pork Barbecue, Filipino Cooking Style


Pork barbecue is a fast selling food item. It’s easy to cook and convenient for the hungry customer. The only thing I dislike about grilling the pork barbecue is the smoke. In our old neighborhood, I told the maid to grill just outside the gate. Now some passerbys often think we are selling barbecue. Hehe, maybe I will sell them one of these days. Anyway, I prefer my barbecue to be a bit sweet. Here’s my recipe for Pork Barbecue Marinade:

Continue reading Pork Barbecue, Filipino Cooking Style