"Inihaw Na Liempo & Ensaladang Talong" (Grilled Pork belly & Grilled Eggplant Salad)

Ingredients:

for the meat:

• 2 slabs (500-600 grams) pork belly (liempo), each cut into three
• salt and pepper
• 2 cloves garlic, pounded & finely minced
• 2 pcs kalamansi
• liquid seasoning or light soy sauce

for the salad:

• 2 large (about 400 grams) eggplant
• 3 large (150 grams) semi-ripe red tomatoes
• a tbsp of finely minced red onion
• salt and pepper

for the dip:

• kalamansi
• soy sauce
• hot chili pepper (labuyo)

Procedure:

Grill the eggplant or broil for 20 minutes at 475 fahrenheit, like I did. Cool. Peel off the skin. Chop into cubes. Put in a container. Coarsely chop the tomatoes, place where the eggplant is. Sprinkle the onion. Add salt and pepper to taste. Mix. Cover. Let it sit in the refrigerator until ready to serve.

Meanwhile, place the pork in a large bowl or tray. Sprinkle salt and pepper generously. Put the garlic evenly. Squeeze kalamansi on top, strain the seeds. Drizzle with liquid seasoning. Mix and mash thoroughly. Set aside.

Prepare the dip, squeeze kalamansi in a small bowl. Pour lightly with soy sauce. Add the hot chili pepper. Mash if you want it to be spicy.

Grill the pork until done. I grilled mine in a turbo broiler for 25-30 minutes at 350 fahrenheit. For easy eating, you can chop the pork before serving or serve it as it is.

Serve with lots of hot steaming white rice and the "ensaladang talong" that perfectly goes with it! (",)

"F1 Whole Chicken, Mashed Potato & Chicken Gravy"

Wondering why is the title had F1 in it? F1 means Formula. Formula means Turbo. This chicken was cooked in Turbo Oven, that's why.... it's my hubby's idea anyway! (",)

Good for 4-6 servings

You'll need:

for the chicken:

• 1 whole chicken, 1.1 kg in weight
• 1 tsp iodized coarse salt
• 1 tsp ground black pepper
• 2 cloves garlic, crushed and finely minced
  
• 1 very small red onion, finely minced
  
• 2 tbsps soy sauce
• 1 tbsp banana catsup
• 1 large Philippine lemon (kalamansi)

for the mashed potato:

• 100 grams potato flakes
• salt and pepper
• 1/2 cup melted butter
• 1-1/2 cup warm fresh milk
• 1 cup hot water

for the gravy:

• 1 pack chicken gravy powder mix
• 1 cup hot water

Here's how:

Clean chicken. Pat-dry.

In a small bowl, combine the rest of the ingredients for the chicken. Mix well. Rub the mixture inside and outside of the chicken. Place in a large plastic. Seal. Refrigerate for 24 hours or more. Turning it every 6 hours.

Place inside the turbo. Grill for 30 minutes at 350 degrees. Turn it over and cook for another 8-10 minutes.

Meanwhile, combine the ingredients for the mashed potato in large bowl. Set aside. Prepare and mix the ingredients for the gravy in a small bowl.

Serve the chicken with rice, mashed potato and chicken gravy.

"Savory Turbo-Oven Chicken Quarters"

Ingredients:

• 4 pcs chicken quarters, thigh and leg part
• 2 tsps savor garlic flavor
• 1 tbsp iodized coarse salt
• 1 tbsp granulated garlic
• 1/2 tbsp ground black pepper
• 3 pcs kalamansi or a half tablespoon of kalamansi juice

for basting:

• 2 tbsps cooking oil
• 2 tbsps banana catsup
• 2 tsps savor garlic flavor
• 2 tsps packed brown sugar

Procedure:

Clean the chicken. Pat dry. Score the chicken on both sides several times.

Combine in a small bowl, the salt, granulated garlic, pepper and kalamansi juice. Mix using your hand. Rub unto chicken generously. Lay each chicken on a tray. Lightly sprinkle with savor on both sides. Set aside.

Meanwhile, preheat thee turbo-oven for 5 miuntes at 350 farenheit. In a container, put the ingredients for basting. Close it. Shake well until sugar dissolves.

Put the chicken inside the turbo oven. Turn the knob to 30 at 350 degrees farenheit. When its done, baste the chicken on both sides. Turn the knob to 5, this time at 400 degrees farenheit.

Serve immediately.