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"Once at the Barbie, Here's Another BBQ Sauce for the Party, Weather Permitting..."

  • Danny Peter Flores
  • Jun 8, 2016
  • 2 min read

Throw yourself back and party together with this platter of bamboo (available at T&T in Canada) or steel skewered kabobs in bight sized pieces of either common carasteak or top sirloin prepared according to the savoury marinade and cooked on the smokey open grill according to our "Barracuda" recipe or the new marinade from the Sambal Manis Kecap. Complete these flavourful chuncklets also with vegetable delights of: gabi root, grilled and then buttered up (a cousin of the more common taro root); marinated eggplant rounds deep-fried in egg-battered tempura; and soy tofu cubes deep-fried in egg-battered tempura.

As a dessert kabob use plantain banana-Q of caramelized banana in a deep-fryer with cinnamon-allspice-cloves and granulated sugar.

We also have a low glycaemic load Barbecue (Lo-GL BBQ) sauce made with special ingredients like natural coco sugar, acidic white vineagre and citrus (calamansi + lemon)**. It makes a handsomely tastey sweet-n-sour sauce for salmon or smelt, ribs, steak, or chicken or hamburgers and hotdogs.

The Filipino cerveza of cafe in the way of either colour matching Frappe Latte Macha, Frappe Peanut Spice Macha or Frappe Chai Latte made with thickened caramilk.

See elsewhere for our Green Plantation Squash cerveza - providing a backdrop for Cara-Ranching in the Philippine province of Negros Oriental farm-fed with sugarcane plant for both both Carabeef and dairy Caramilk (see: NDA Region 7 Central Visayas).

Year round under the relief of shade from the tropical sun or switching to relief on the beach, this savoury feast served with lots of rice and care will go a long way towards making it an unforgettable experience.

** Lo-Glycaemic Load Dietetic Coco BBQ Sauce: 4 c. yield using 1 1/2 c. coco sugar, 1 1/2 c. banana ketchup, 1/2 c. white vineagre, 1/8 c. calamansi juice, 1/8 c. lemon juice, 1/2 c. H2O, 1 stick of tamarind paste, 1 tblsp. Worcestershire sauce, 2 1/2 tblsp. dry mustard, 2 tsp. paprika, 2 tsp. salt, 1 1/2 tsp black pepper and 1 roasted red bell pepper, blended well in a food processor. We estimate that the cane or beet sugar is from banana ketchup is about 1:8 in proportion to the natural Lo-GL coco sugar.

 
 
 

Comments

IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

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#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

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#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

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