Filipino 7up Marinade Food

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FRIED PORK CHOP



Fried Pork Chop image

Provided by Liza Agbanlog

Categories     Main Course

Time 35m

Number Of Ingredients 12

4 pieces pork chops
Juice of half a lemon
3 tbsp soy sauce
1 can 7-up or ginger ale
Tapioca starch or flour
oil for frying
1 tomato (diced)
1/3 cup diced mango
1 tbsp diced red onion
1 tbsp chopped cilantro
1 tsp lemon juice
¼ tsp salt

Steps:

  • Prepare the chops by making two midway slits on each piece (this process will ensure even cooking when frying). Click here to see how it's done. Sprinkle with salt.
  • Put chops on a shallow dish (or in a large Ziploc bag). Add lemon juice, soy sauce and 7-up. Cover with plastic wrap and refrigerate overnight.
  • Drain and dry thoroughly with paper towels.
  • Coat with tapioca starch and fry until golden brown on both sides.
  • Prepare the mango salsa by mixing all the ingredients listed under Mango Salsa
  • Serve with steamed rice and mango salsa.
  • Enjoy!

EASY 7-UP MARINADE



Easy 7-Up Marinade image

An easy and delicious marinade that is jam-packed with amazing flavor!

Categories     Entrée

Number Of Ingredients 5

2 cups 7-Up
1 cup soy sauce
1 Tbsp. horseradish, (Optional) I use Kraft Sauceworks Horseradish
½ tsp. minced garlic
1 cup oil

Steps:

  • In a medium bowl, mix all ingredients together.
  • Trim Chicken and poke holes with fork.
  • Place chicken in a 9x13 and pour marinade over top and cover. Place in fridge.
  • Marinade 8 hours or overnight
  • Grill chicken and eat up!

FILIPINO MENUDO



Filipino Menudo image

Comfort food Filipino style! This is one of my husband's favourite Filipino dishes. I make this in big batches because it freezes well, and it tastes better the longer you keep it. It can stay for up to 2 weeks in the freezer. This can also be cooked in a slow cooker like the usual slow cooker stew.

Provided by Pinaygourmet 345142

Categories     Stew

Time 2h

Yield 10 serving(s)

Number Of Ingredients 17

1 kg pork tenderloin, cubed
3 medium potatoes, cubed
2 medium carrots, cubed
1/2 cup raisins
1 medium red bell pepper, diced
1 medium green bell pepper, diced
500 ml tomato sauce
100 g liver spread (originally, we use fresh pork liver but since it's very difficult to find a good liver, I substitute)
1 medium onion, chopped
2 garlic cloves, chopped
50 g grated romano cheese (Parmesan is also good)
2 bay leaves
1 cup Sprite (Yes, Sprite.)
4 tablespoons soy sauce
2 tablespoons lemon juice
1 lemon, zest of, only
ground black pepper

Steps:

  • Combine all marinade ingredients. Divide the marinade in halves. Save half. Add pork cubes on the other half with the bay leaf and marinate for at least 30 minutes.
  • Remove pork from the marinade, drip dry.
  • Sauté garlic and onion, add pork and the unused half of the marinade and bay leaf, simmer uncovered, reduce the liquid to half.
  • Add fresh pork liver if you prefer the fresh ingredient, cover and cook.
  • Add tomato sauce, liver paste (if this is what you're using), carrots, potatoes and raisins, simmer stirring occasionally.
  • Add peppers and adjust the seasoning.
  • Add the grated cheese, let it melt, stir and distribute evenly. Serve hot.

Nutrition Facts : Calories 284.3, Fat 7.7, SaturatedFat 3.1, Cholesterol 82, Sodium 868.5, Carbohydrate 27.2, Fiber 3.8, Sugar 11.4, Protein 26.9

FILIPINO RIBS



Filipino Ribs image

Spareribs glazed with the sweet, tangy taste of the Philippines. One of the honey coating ingredients, star anise, is native to China; it is a star-shaped, dark brown pod that contains a pea-sized seed in each of its eight segments. Star anise is available at all Asian markets as well as many general grocery stores.

Provided by CHRISTYJ

Categories     World Cuisine Recipes     Asian     Filipino

Yield 11

Number Of Ingredients 12

6 pounds pork spareribs
2 medium onions, cut into wedges
1 medium onion, finely chopped
6 tablespoons soy sauce
¼ teaspoon ground black pepper
6 whole star anise pods
1 tablespoon vegetable oil
1 tablespoon grated fresh ginger
½ cup honey
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice

Steps:

  • Place ribs in a 5 to 6 quart stock pot with the 2 wedged onions, 4 tablespoons of the soy sauce, pepper and star anise. Bring all to a boil. Reduce heat to medium low, cover and let simmer in meat juices until ribs are tender when pierced, about 1 1/4 hours. Stir occasionally.
  • Meanwhile, heat oil in a medium skillet over medium heat. Add remaining chopped onion and saute, stirring often, until onion is soft. Blend in the ginger, honey, sugar, Worcestershire sauce, lemon juice and remaining 2 tablespoons of soy sauce. Cook all together, stirring, until well blended. Remove from heat.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Using tongs, remove ribs from stock pot and arrange in a single layer in an 11x16 inch baking dish. Brush evenly with the honey mixture and bake in the preheated oven, basting often with pan drippings, about 30 minutes or until ribs are well glazed.

Nutrition Facts : Calories 773.2 calories, Carbohydrate 19.4 g, Cholesterol 197.9 mg, Fat 59.3 g, Fiber 0.7 g, Protein 39.3 g, SaturatedFat 18.8 g, Sodium 710.2 mg, Sugar 16.7 g

CHICKEN BARBECUE FILIPINO-STYLE- INIHAW NA MANOK



Chicken Barbecue Filipino-style- Inihaw na Manok image

Inihaw na Manok (say 'ee-nee-haw-nah-mah-nok') is Pilipino which translates to Chicken Barbecue. This barbecue dish is a well-loved grilled entrée and ranks as a top party favorite along with the Pork BBQ skewers I have featured on this blog. The secret is to marinate it the night before. The ingredients are fairly simple and are probably in your pantry already. Just mix it together, pour it on the chicken, keep it in a resealable plastic bag and refrigerate overnight. Once you start char-grilling these chicken pieces the aroma that is a medley of sweetness and savory seasonings float all over your backyard. Be prepared for neighbors to come knocking once they sniff the aroma. This is an AsianinAmericamag recipe. Serves 4.

Provided by Elizabeth Ann Quirino

Categories     Dinner     Lunch     Main Course

Number Of Ingredients 13

4 pounds chicken thighs (boneless, skinless (about 8 to 10 pieces) )
1/2 cup soy sauce
1/2 cup banana ketchup (or use tomato catsup)
1/8 cup chili sauce (bottled)
1/4 cup calamansi juice (fresh or frozen concentrate; or use lemon juice)
1/2 cup brown sugar
1 can (8 oz) Sprite or 7-Up soda
1 teaspoon finely minced fresh garlic
1/8 teaspoon sesame oil
1 teaspoon salt
1 teaspoon ground black pepper
8 to 10 pieces bamboo skewers (pre-soaked in water for 30 minutes before adding meat)
for serving: boiled white rice

Steps:

  • In a medium-sized bowl, combine the soy sauce, banana ketchup, chili sauce, calamansi juice, Sprite soda, garlic, sesame oil, salt and black pepper.Pour the marinade over the chicken thighs. Pierce the chicken with a fork for the marinade to absorb.Keep the marinated chicken in a resealable plastic bag. Refrigerate 4 to 6 hours or overnight.*Note: Or you can freeze the marinated chicken for a week or two till you are ready to grill. Make sure to thaw chicken at room temperature before grilling.
  • The next day, skewer the chicken meat in bamboo sticks that were pre-soaked in water for 30 minutes. Use one bamboo skewer for one chicken thigh.
  • Prepare the basting liquid by using the marinade. Or, if preferred make a new mix by using the same marinade ingredients listed above.Add the brown sugar to the basting liquid and blend well.*Note: I add the sugar at the very end. Sugar crystallizes and can toughen the meat if left in the marinade too long.
  • Spray or brush the grates of the grill with oil so meat does not stick. Pre-heat the outdoor grill to a medium-high for 5 to 10 minutes.Place the skewered chicken thighs on the grates. Grill the chicken pieces for a total time of 20 to 25 minutes, basting every now and then to have a shiny glaze.Flip the skewered chicken after the first half of cooking so they cook thoroughly and evenly on all sides.Serve warm with jasmine rice.
  • Ingredients like banana ketchup and calamansi juice (frozen or fresh) can be purchased at Asian markets. If not available, substitute with tomato catsup and fresh lemon juice. Meyer lemons are the closest in taste to the Filipino calamansi.Boneless chicken thighs are best for this recipe and cook fast. If preferred, use boneless chicken breast. If using chicken breast, tenderize with a meat mallet before marinating.

Nutrition Facts : ServingSize 1 g, Calories 1127 kcal, Carbohydrate 32 g, Protein 77 g, Fat 76 g, SaturatedFat 20 g, Cholesterol 445 mg, Sodium 2673 mg, Fiber 1 g, Sugar 28 g

MOM'S SECRET RECIPE: GRILLED 7-UP CHICKEN RECIPE



Mom's SECRET Recipe: Grilled 7-UP Chicken Recipe image

Yield 6

Number Of Ingredients 5

6 chicken breasts
1/2 cup soy sauce
1/2 tsp Horseradish
1 (12 oz) can of lemon-lime soda pop (not diet)
1/4 cup vegetable oil

Steps:

  • Mix all ingredients together in a Ziploc bag. Add 6 chicken breasts and marinate for at least 30 minutes (although the longer you go, the better they taste!
  • I usually marinate my chicken for at least 8 hours or overnight).
  • Grill over medium-high heat until cooked all the way through.

Nutrition Facts : Servingsize 1 serving, Calories 1160 kcal, Fat 46 g, SaturatedFat 13 g, Cholesterol 494 mg, Sodium 428 mg, Carbohydrate 0 g, Sugar 0 g, Protein 175 mg

FILIPINO PORK BARBECUE



Filipino Pork Barbecue image

Filipino Pork BBQ on a Sitck are as much fun to eat as they are delicious! With a sweet, salty, and slightly spicy flavor combo, they're absolutely addictive!

Provided by Lalaine Manalo

Categories     Appetizer     Main Entree

Time 50m

Number Of Ingredients 17

6 pounds pork butt, sliced to 1-inch wide and 1/4-inch thick
3 cups 7-up
2 cups soy sauce
2 cups vinegar
2 cups oyster sauce
3 cups brown sugar
1 tablespoon ground black pepper
1 cup garlic, peeled and minced
10 Thai chili peppers (siling labuyo), minced
2 cups banana ketchup
1/2 cup sesame oil
1 cup white vinegar
3 cloves garlic, peeled and minced
1/2 onion, peeled and finely chopped
3 Thai chili peppers, chopped
1/8 teaspoon freshly ground pepper
1/4 teaspoon salt

Steps:

  • Rinse pork strips and drain well. Pat dry.
  • In a large bowl, combine 7-up, soy sauce, vinegar, 1 cup of the oyster sauce, brown sugar, garlic, black pepper, and chili peppers.
  • Add pork and massage meat to fully incorporate. Marinate, turning meat once or twice, in the refrigerator for at least 4 hours or overnight for best results.
  • Thread 2 to 3 meat slices onto each skewer.
  • In a bowl, combine remaining 1 cup of oyster sauce, banana ketchup, and sesame oil. Set aside.
  • Grill meat kebabs over hot coals for about 2 to 3 minutes each side.
  • When pork starts to lose its pink, baste with oyster sauce-ketchup mixture. Continue to grill and baste, turning on sides, until meat is cooked through. Remove from heat and serve as is or with spicy vinegar dip.

Nutrition Facts : Calories 175 kcal, Carbohydrate 19 g, Protein 12 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 33 mg, Sodium 912 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving

FILIPINO CHICKEN BARBECUE RECIPE



Filipino chicken barbecue recipe image

This Chicken Barbecue Recipe (Chicken BBQ) is a Filipino version which is on the sweeter side as compared to other chicken barbecue recipes than any other Countries.

Provided by Joost Nusselder

Categories     Side Dish

Time 3h15m

Number Of Ingredients 9

6 cloves garlic (crushed)
1 tsp black pepper
2 tbsp lime juice
2 tbsp oyster sauce
1 tbsp soy sauce
2 tsp salt
1 bouillon cube
2 tbsp brown sugar
2 lbs chicken thighs (cut into small pieces (at the shelter they keep the bone in))

Steps:

  • Combine all the ingredients except chicken to make a marinade.
  • Marinate the chicken for 3-4 hours.
  • Start a charcoal grill and let the coals get very hot. You want to smoke, flameless coals.
  • Thread the chicken pieces onto wood skewers and place on a metal grate over the coals. Brush with oil and grill until the chicken is cooked through, about 5 minutes.
  • Remove from heat and let rest for a few minutes.
  • Repeat the grilling process with the cooked chicken, brushing with oil as necessary, until the outside of the chicken is a deep golden brown with a crispy exterior.
  • Dip in a soy sauce and vinegar mixture with bird's eye chilis for a little spiciness.

Nutrition Facts : Calories 410 kcal, ServingSize 1 serving

CHICKEN BARBECUE (INIHAW NA MANOK)



Chicken Barbecue (Inihaw na Manok) image

This dish-both a backyard staple and street food treat in the Philippines-is slightly sticky when cooked and develops a nice char while the dark thigh meat stays tender and juicy.

Provided by Nicole Ponseca

Categories     Philippines     Chicken     Grill/Barbecue     Lemon Juice     Vinegar     Garlic     Dinner     Summer     Backyard BBQ     Skewer

Yield 4-6 servings

Number Of Ingredients 10

2 1/4 cups (540 ml) banana ketchup
1 cup (240 ml) 7UP
1/2 cup (120 ml) fresh lemon juice
1/2 cup (120 ml) soy sauce
1/2 cup (120 ml) white sugarcane vinegar
1/2 cup (110 g) packed brown sugar
1/4 cup (35 g) minced garlic
3 pounds (1.4 kg) boneless, skinless chicken thighs, cut into 1-inch pieces
Cooking spray or vegetable oil, for greasing
Sawsawan, for serving

Steps:

  • In a large nonreactive bowl, storage container, or Ziploc bag, mix together the banana ketchup, 7UP, lemon juice, soy sauce, vinegar, brown sugar, and garlic until the sugar has dissolved.
  • Add the chicken pieces and toss. Cover the bowl or container or seal the bag and marinate in the refrigerator for at least 1 hour and preferably overnight.
  • When you are ready to cook the meat, heat a grill pan over high heat or heat a charcoal or gas grill to medium.
  • Reserving the marinade, thread 3 or 4 pieces of chicken on each skewer, letting the pieces touch slightly, and set them on a plate or baking sheet.
  • Pour the marinade into a saucepan and bring it to a simmer over medium-high heat. Reduce the heat to medium and cook for 10 minutes; set it aside.
  • Spray the pan or grill grate lightly with cooking spray. Place the skewers on the grill pan or grill and cook, turning them and basting them often with the heated marinade, until they are cooked through or the center of a piece of chicken registers 165°F (75°C) on an instant-read thermometer. This should take between 8 and 15 minutes, depending on your cooking surface. (Discard any leftover marinade.)
  • Transfer to a platter and serve immediately, with sawsawan.

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From filipino-food-recipes.com


BEST FILIPINO PORK BARBECUE RECIPE: THERE'S BANANA KETCHUP
Instructions for Pepper’s Best Filipino Pork Barbecue. Place pork into a large bowl. Add in cornstarch, egg whites, and oil then mix thoroughly, massaging the mixture into the meat. Let rest for 1 hour. After an hour, add the soy sauce, white vinegar, banana ketchup, 7UP, brown sugar, black pepper, and garlic powder to the pork.
From pepper.ph


FILIPINO PORK BBQ RECIPE - MY FOOD RECIPES
In a large bowl combine 7-up soy sauce vinegar 1 cup of the oyster sauce brown sugar garlic black pepper and chili peppers. Mix the marinade ingredients together well. Slide pork onto skewers and set aside. Place pork into a large bowl. Try this Filipino BBQ Pork Chop Recipe. Grill the barbecued pork about 12. You can also add juice from a piece of calamansi …
From myfoodrecipes.info


FILIPINO CHICKEN MARINADE RECIPE - ALL INFORMATION ABOUT ...
Filipino-style Barbecue Chicken - Kawaling Pinoy new www.kawalingpinoy.com. Instructions. Wash chicken and pat dry. In a bowl, combine soy sauce, calamansi juice, brown sugar, garlic, salt, and pepper. Stir well until sugar and salt are dissolved. Add chicken and massage with the marinade until fully coated. Cover and marinate in the ...
From therecipes.info


BEST FILIPINO BARBECUE MARINADE RECIPE - ALL INFORMATION ...
The Best Filipino Pork Bbq Marinade - Atbp top www.atbp.ph. In a mixing bowl, marinate the cut pork with the soy sauce, minced garlic, chopped onions, calamansi juice, ground pepper, sugar, banana catsup and the soda or beer …
From therecipes.info


7UP MARINADE RECIPES
7-up grilled chicken marinade - heather likes food 2012-08-20 · Instructions. Place chicken in a Ziploc bag and add soy sauce, soda, garlic, mustard, and olive oil.
From tfrecipes.com


FILIPINO 7UP MARINADE - IST CLINIC
The pork is marinated in ketchup, soy sauce, calamansi juice, garlic, onion and soda. You know, we love sweet and savory dishes. Just substitute Sprite or 7 Up if it’s available. Don't worry, your email address is totally secure. Please read my about page for details. I have never left a review for any recipe but I wanted to share with everyone how great this is!! Thanks again for another ...
From istclinic.com


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