1 pack bamboo skewers, 12 inches (soak in water) 2 lbs boneless chicken, legs & thighs (cut into bit size) 2 lbs pork, picnic or butt (cut into bite size) 2 lbs skirt steak (cut into bite size) marinade: 2 cups low sodium soy sauce (kikoman) 2 head garlic (smashed) 2 ea yellow onion 2 tbsp lemon juice or calamansi juice 1 ½ cup 7 up or sprite 10 tbsp brown sugar 2 tbsp honey 1 bottle, 12 oz ufc banana ketchup 2 tbsp black pepper for basting: 1 cup ufc banana ketchup 3 tbsp sugar ½ cup canola oil ½ cup water for galic-vinegar sauce: ½ cup vinegar 4 cloves garlic ½ tsp soy sauce to taste salt & pepper for sauteed seasonal vegetables: 1 tbsp extra virgin olive oil 2 cloves garlic (sliced) 1 ea small onion (cut into ¼ inch cube) 1 ea fresh corn kernels 1 ea green zucchini (cut into ¼ inch cube) 1 ea yellow zucchini (cut into ¼ inch cube) 1 ea celery (sliced) 1 ea carrot (cut into ¼ inch cube) ½ cup ow sodium soy sauce 2 tbsp butter to taste salt & pepper Recipe Created by Chef Ryan Bergunio • Former Executive Chef & Executive Pastry Chef, Lola's Restaurant in West Hollywood • Former Chef De Cuisine & Executive Pastry Chef at Kado Japanese Restaurant Isla Kulinarya by Island Pacific Supermarket www.islandpacificmarket.com Catch us again next week as we bring you back to Ilocos Region with a delectable recipe that will surely whet your appetite. Isla Kulinarya lets you explore the islands, taste the food, relive the memories all made possible by Island Pacific. Go and visit an ...
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