thekuntawman
Purple Belt
recipe for good shish kabob ("meat stick")
i like to use thigh meat with no bones or skins. cut them into small pices about the size of the first section of your thumb. mix in a pan some filipino soy sauce (use marco pinya brand), a little 7 UP soda, a very small squirt of vinegar, some katchupsome garlic and about 5 long slices of ginger, and some spoons of sugar, and two whole red pepper (the skinny HOT kind). boil it over a high fire for 10-15 minutes (no chickens yet) until the sauces get thick. when it cools down, mixed the chicken and the sauce, and stick it in the fridge for over night.
the next day, take some shish kabob sticks which you can find in any asian store, and stick the meat through the sticks, and grill them for about 10 miunutes, not to long, because you want the meat to be soft, and it cooks fast because of the vinegar and the ketchup.
if you want to use larger meats, let the meat sit in the sauce for two or three days, but dont use a very big fire, put a low fire, and cover the meat, and let it cook for a few hours.
this is a gatdula secret recipe, i would put it against any style, any day any time.
i like to use thigh meat with no bones or skins. cut them into small pices about the size of the first section of your thumb. mix in a pan some filipino soy sauce (use marco pinya brand), a little 7 UP soda, a very small squirt of vinegar, some katchupsome garlic and about 5 long slices of ginger, and some spoons of sugar, and two whole red pepper (the skinny HOT kind). boil it over a high fire for 10-15 minutes (no chickens yet) until the sauces get thick. when it cools down, mixed the chicken and the sauce, and stick it in the fridge for over night.
the next day, take some shish kabob sticks which you can find in any asian store, and stick the meat through the sticks, and grill them for about 10 miunutes, not to long, because you want the meat to be soft, and it cooks fast because of the vinegar and the ketchup.
if you want to use larger meats, let the meat sit in the sauce for two or three days, but dont use a very big fire, put a low fire, and cover the meat, and let it cook for a few hours.
this is a gatdula secret recipe, i would put it against any style, any day any time.
