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This Offal Chicken-Beef "Inasal" with Chickpea Balls BBQ'd Skewers Together is far fro

  • Danny Peter Flores
  • Nov 1, 2019
  • 1 min read

Instructions for Assembling "Inasal" BBQ'd Skewers:

Cut open 4"-5" length strips of super washed chicken intestines, beef tripe stomachs and/or with chicken hearts, cherry tomatoes and chickpea balls (cf. Falafel).

The marinade overnite and during BBQ'ing is with heavily oiled (to sizzle) "Sambal Manis Kecap" and/or the "Barracuda" sauces (see: this same website) and liberally brush continually while on the "Barbie".

The chickpea balls is a variant of making Falafel balls except replace the spices & herbs with the

concentrated sauce of either "Sambal Manis Kecap" or the " Barracuda". (Use a slurry of starch as

the binder.)

(Remember the strips tightly fit as "snake-like" reticulated skewering is used as the technique to make the BBQ skewers.)


 
 
 

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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