New Flavorful Summer BBQ Marinades.

Citrus Soy Marinade

• Ingredients: Whisk together
• 2/3 cup Kikkoman Soy Sauce, 1/4 cup fresh lemon juice, 1/4 cup fresh lime juice, 3 tbsps. sugar, 2 tsps. finely-grated peeled fresh ginger, 2 tsps. Asian sesame oil, and 2 teaspoons vegetable oil
• Good for approx. 4 lbs. of seafood

Sweet & Spicy Marinade

• Ingredients: Mix together
• 3/4 cup Pamana Soy Sauce, 1/4 cup fresh lemon juice, 1 tsp. brown sugar, 1 tablespoon Pamana Sweet Chili Sauce, 1/4 teaspoon garlic powder.
• Good for approx. 4 lbs. pork or chicken

Summer Recipes

chicken inasal marinade

• Marinate approx. 6 lbs. chicken overnight in 3/4 cup Datu Puti Pinoy Kurat Spiced Vinegar, ¼ cup finely-chopped garlic and a dash of salt to taste.
• Flavored Annato Oil for basting: Gently heat ½ cup vegetable oil. Remove from heat and steep 1/4 cup annatto seeds, ¼ cup finely-minced garlic, 2 stalks lemongrass (bruised, to release flavor). Steep for ½ hour. Strain and discard the garlic and lemongrass. Transfer oil into a covered bowl. This may be kept in the refrigerator until ready to use.
• Cook chicken over a hot grill. Baste with Annato Oil throughout the cooking process. Serve with some more spice vinegar for dipping.

Thai-Style Basil-Cilantro Marinade

• Ingredients:
• In a blender, combine until fairly smooth: 1/4 cup basil leaves, 1/4 cup cilantro leaves, 8 peeled garlic cloves, 2 tbsps. Lee Kum Kee Chili Sauce, 2 tbsps. Pamana Thai Fish Sauce, 1 tsp. finely grated lemon zest, 1 tsp. finely grated lime zest, 1/2 cup Pamana Vegetable Oil.
• Good for approx. 4 lbs. meat.

Adobo Classic Pasta

• Ingredients:
• 250 grams Pork Cubes
• 250 grams Chicken thigh
• 3/4 cup *Pamana Soy Sauce*
• 1 cup *Pamana Palm Vinegar*
• 2 pcs. *Pamana** Bay** Leave*s
• 1 tsp whole peppercorn
• 1 medium red Onion, sliced
• 1/4 cup brown sugar
• 2 Tbsp liver spread

• Adobo Pasta
• 100 grams shredded pork adobo
• 100 grams shredded chicken adobo
• 1/2 cup adobo sauce, slightly thickened with cornstarch and water (sauce should be thick enough to lightly coat the fettucine pasta)
• 200 gms. Cooked fettucine pasta
• 1 Tbsp. Bottled Pamana Garlic Chips
• 1 Tbsp Bottled Bayanihan Atchara
• Pamana Vegetable Oil for frying

Procedure:

• Combine soy sauce, vinegar, laurel leaves, peppercorns and brown sugar in a non-reactive pot ( stainless or Teflon coated ) Mix until the brown sugar is fully dissolved. Add the pork and chicken in the mixture and marinate for at least 1 hour inside the refrigerator. Remove chicken from the pot and place it back in the refrigerator. Place pot with marinade and pork over medium high heat. Do not stir, let it simmer for 4 minutes, uncovered. Lower the heat into medium low and cover the pot. Cook until the meat is almost done. Add chicken thigh; simmer until the pork and chicken are fully cooked. Remove chicken and pork prom the pot and add the liver spread in the adobo sauce. Add some water if needed to neutralize the saltiness

Let's Cook Pasta:

• In a non-stick pan, fry shredded pork adobo on medium low heat until almost crispy. Place on paper towels, set aside Heat sauce, add shredded chicken adobo, and turn off the heat. Place 100 grams of fettuccine on an individual plate. Place 50 grams of chicken and 1/4 cup of sauce. Place 50 grams of fried pork adobo on top of the shredded chicken adobo. Add 1/2 Tbsp atchara and 1/2 Tbsp garlic flakes  Serve with 2 lightly toasted baguette slices

Deep Friend Short Ribs with Pinoy Style Bagoong Rice

• Ingredients:
• 2 lbs. beef short rib segments
• 1/2 cup oyster sauce
• 1 Tbsp sesame oil
• 1/4 cup liquid seasoning
• 1 pc. Medium size red onion, minced
• 5 pcs. Pamana Star Anise
• 1/4 cup brown sugar
• 1/2 Tbsp salt pinch of Pamana Black Pepper water
• 1 Tbsp Pamana Vegetable Oil for sautéing Pamana Vegetable Oil for deep frying

Let's Cook:

• Procedure: In a pot, sauté onions in 1 Tbsp oil until translucent. Add short ribs, sear until brown on all sides. Cover with water and add oyster sauce, liquid seasoning, star anise, brown sugar, sesame oil, salt & pepper. Bring to a boil and simmer until short ribs are fork tender. Drain well. Deep fry on low medium heat until crispy. Serve with pinoy style bagoong rice. Serves 4

Let's Cook bagoong rice :

• Heat oil in a wok, sauté onions. Add cooked rice, bagoong, mix well. Turn off heat and add eggs, green mangoes and cilantro, mix well Serves 4

Carabao Wings with Kesong Puti Dip

• Ingredients:
• 2 lbs. Chicken wings
• 1 cup bottled Hickory barbecue sauce
• 1/4 cup liquid seasoning
• 1/2 cup Jufran banana catsup
• 1/4 cup water
• 1/4 cup brown sugar
• 1 tsp calamansi juice
• 1/2 Tbsp salt
• 1/4 tsp. Pamana Black Pepper
• All purpose flour for dredging Pamana Vegetable Oil for deep frying

Let's Cook:

• Procedure: Season chicken wings with salt & pepper, chill for 2 hrs. In a sauce pan, combine hickory sauce, liquid seasoning, banana catsup, water, calamansi juice and brown sugar. Mix well until the sugar is fully dissolved. Set aside. In a mixing bowl, combine the all purpose cream, kesong puti and minced onions. Mix until well blended. If you want a smooth dip, place the ingredients in a food processor, process until smooth. Refrigerate. Dredge seasoned chicken wings with flour, shake-off excess flour and deep fry until golden brown. Place fried wings on paper towels, set aside. Heat Hickory sauce mixture, dip fried wings in the mixture one at a time, shake-off excess sauce. Arrange wings on a serving platter with the kesong puti dip on the side topped with chopped spring onions Serves 4

Kesong puti dip:

• 100 ml. All purpose cream
• 2 Tbsp. Kesong puti
• 1/2 tsp. Minced white onions
• 1/2 tsp. Chopped spring onions