Ping Beanie-Bean - Re: Filipino BBQ

Sorry to jump in , however I get mama sita sauces in many oriental grocery stores. Great stuff.

http://www.msita.com/mixes.htm


Monkey, Meat, Philippine Street Vendor Style "Monkey Meat"

I was stationed at Subic Bay from 1983-86, and luckily was able to gather a little info on Philippino cooking. The marinade you're looking for is 7-Up, believe it or not. Usually the meat is pork sliced thinly, "woven" onto a wooden skewer and marinated overnight in 7-Up, garlic, soy sauce or what ever other spice suits your taste. I personally like to add a little cayenne pepper to give a little "hot" to the meat. You can use monkey if you like, but it's a darker meat and you need to marinate longer to get rid of the wild taste. Barbequed monitor lizard or fruit bat wasn't too bad either. ****** Norm Corley, Athens, Greece**** It was my mother-in-law who happened to be visiting at the time. After telling me all about it, she got in the mood to do some. She used 7-up, garlic, soy, vinegar (and possibly some sliced onion--I don't remember). She put it on skewers and I grilled it. Good stuff. Jus tmake sure your grill is hot enough to brown them quickly, and get them off before they dry out.

Recipe Type
Appetizer, Side Dish, Snack

Recipe Source
Source: Phillipines, 2005/12/23

BGE Forum, Michael B, 2007/12/26

A friend at work says is wife, who is from Baguio, uses 7Up, coconut and palm vinegars, soy sauce, kalamansi ( Calamondin ) when she can get it or lemons when she can't, and garlic.

BGE Forum, 2008/03/02---Filipino BBQ Beanie-Bean Actually, it's pork country cut ribs sliced very thinly. The secret marinade sauce we use on it is Mama Sita's barbecue marinade, some crushed garlic, and some beer. Oh yeah, be sure to soak your bamboo skewers in water a bit before you put the meat on so that they don't turn into smoking wood on the BGE. Cook temp was 350 deg before I put the foil shield in just under where the thermo is located. Kinda have to do it by time/feel for this one--lots of rotating of the skewers to prevent the meat from turning into charcoal.

---

Brad,

The Mama Sita's BBQ marinade can be found at MT Supermarket on Lamar, just off Braker.

Now we just need a source for fresh monkey meat. During the '60's rumor had it that there were not a lot of dogs on the streets of Subic Bay. Go figure.hehe!

Perhaps we need some bread to go with it!

Bread, Monkey, Labdad


INGREDIENTS:
4 Cans Refrigerated biscuits
1 cup packed brown sugar
2 Sticks Butter
1/2 cup white sugar
2 Tbs cinnamon
1/2 cup raisins
Icing:
1/2 lb cream cheese
1/2 lb butter
1 lb powdered sugar
1 tsp vanilla extract
1 tsp lemon juice




Procedure:
1 Preheat oven to 350 degrees F and grease a 9-10 inch tube pan.
2 Mix white sugar and cinnamon in a medium sized plastic bag. Cut the biscuits into halves or quarters and place six to eight biscuit pieces in the sugar cinnamon mix. Shake well.
3 Arrange pieces in the bottom of the greased pan. Continue layering until all the biscuit pieces are coated and in the pan. If you are using raisins, place them among the biscuit pieces as you are layering.
4 In a small saucepan, melt the butter with the brown sugar over medium heat. Pour over the layered biscuits.
5 Bake for 35 minutes indirectly on the BGE. Let bread cool in pan for 10 minutes, then turn out onto a plate. Pull apart and enjoy!
Icing:
Directions:
1 Allow cream cheese and butter to get to room temperature.
2 Beat butter and cream cheese together in a large bowl with a mixer.
3 Slowly add in the pound of powdered sugar.
4 After all the powdered sugar is added mix for 12 minutes (do not mix less than that).
5 When almost done, add in the extract and lemon juice.


Recipe Type
Bread

Recipe Source
Author: Don Byrd (labdad) & Lisa Hill (poodlemom)

Source: BGE Eggtoberfest '08, Labdad