Saturday, June 30, 2018

Grilled chicken tikka of Pakistan

Usually the chicken quarters are skewered and cooked upside down in a tandoori. I don't have a tandoori so I just grill them for 20 minutes over a preheated grill.

Inspired by a visit to "Curry Corner" Pakistani restaurant in Phoenix years, years ago and after watching Guy Fieri's Triple D show over at Food Network. 


6 pcs chicken thighs, skin-on/bone-in or without
3 pcs leg quarters, bone-in/skin-on or without

Dry ingredients.

2 t green cardamom (not dried well hence it's kinda green)
2 t black cardamom (more dried). Substitute both green & black with 2 T ground cardamom (either green or black).

1 t nutmeg
2 t cracked black pepper
1 t cloves
2 t cumin
2 t mace

6 dried bay leaves, crushed or grounded
2 T sea salt
2 t red chili powder (usually mild)
2 t cayenne powder
3 t garam masala

Liquid ingredients.

2 T ginger paste
2 T finely chopped garlic
1/2 c lemon juice
1/4 plus 2 T cooking oil
1 T egg yellow #5 (optional)
1 lb or 12 oz crushed tomato or puree


Mix all the dry ingredients in a bowl then set aside. Whisk the wet ingredients in a separate large bowl that will be able to hold the chicken pieces. Stir in the dry mixture. Add the chicken pieces in the mixture and baste with the mixture until well coated. Cover and marinate in the refrigerator for 8 hours.

Preheat grill on high until it reaches 450° F. When it reaches 450° F, clean the racks with a grill brush. Place tin/aluminum foil on the grilling rack. Cover and continue preheating until it reaches the 450° F mark again.

When it reaches 450° F again, decrease heat to the lowest mark. Uncover grill and place the marinated chicken pieces on the warming rack (the rack above the main grilling rack). Place lid back and let it cook for 20 minutes.

Turn the other side after 20 minutes and continue cooking covered on same rack.

Depending upon your grill, just make sure to eat your chicken when it's cooked and NOT PINK on the thickest part of the meat. That means you will grill them more or less. Just check it every 10 minutes since those tin/aluminum foils tend to burn when meat fat drips on them. Talk about a lousy product!@#$%^&* It would be better to use a meat thermometer and see that your chicken's internal temperature (thickest part) is 165-70° F (74° C). Otherwise, grill it with your gut feeling and no to pink or red meat.

Don't burn or make it tough though. That's the worst part that can happen to your chicken: burnt or making it tough.


Brush with melted oil and garnish with chopped cilantro leaves.

Sunday, June 3, 2018

Pork ribs Menudo with baked beans or pork and beans

One of the stews Filipinos enjoy eating for lunch or dinner. This is also served during town fiestas, Easter or Christmas.

Here I used pork ribs and baked beans (or pork and beans) instead of using those prepackaged Filipino Menudo sauce or regular tomato sauce. This recipe actually works, I swear. You got to try it!

Next time I will try veal and chicken as the hubby-bee pretends to be Jewish. I'll post the photo as soon as I can.


1 rack of pork ribs
2 t sea salt
2 t cracked black pepper

Stew ingredients:

3 T cooking oil

4 cloves garlic, chopped
3 T chopped onion
1 16 oz. can of baked beans, original flavor or 2-12 oz (345ml) cans of pork and beans
2/3 c ketchup
1 cup low sodium chicken broth or plain water
2 cups cubed potatoes
1½ c cubed carrots
1/2 c + 1 T raisins
3 T liver spread (optional)
3 T fish sauce
red and green bell pepper, 1 each-cubed
1/2 c green peas
salt & pepper to taste


Precooking the pork ribs.

Decide if you are going to grill or roast the ribs. Preheat grill (if you are grilling) to 500° F or oven (if you are roasting) to 375° F.

Rub salt and pepper on the ribs. Set aside.

Roast: for 30-45 minutes or until slightly charred on the meatiest/thickest part of the ribs. Cool for 10 minutes.

Grill:  place seasoned pork ribs on the grill. Reduce heat to the lowest mark or 'almost off'. Leave to cook for at least 15-20 minutes or when bottom of pork ribs are charred. Check between 10 minutes and flip and cook the other side. Cool for 10 minutes.

Making the Stew.

Chop the ribs into two-rib pieces (You will get 6 and one with 3 rib.). Set aside.
Preheat on high a heavy-bottom large pot and saute garlic and onions, about 1 minute.
Add the ribs-meaty side down. Turn down heat to medium, cover the pot and let the ribs cook for 8 minutes.
Uncover the pot and slightly stir the ribs. Add all the ingredients except peppers, green peas, salt and pepper.
Slightly stir to combine and cover to simmer on medium heat for 20-30 minutes or until carrots and potatoes are slightly cooked.
Stir and finally add green peas, peppers, salt and pepper. Cover again and let simmer for another 20-30 minutes.
Remove from heat. Enjoy with a side of rice.