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Mouthwatering inihaw dishes by Chef Chris Esguerra
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Packing your bags for a last-minute summer outing? No trip is complete without some yummy inihaw or grilled meat, perfect for sharing with family and friends!
Be creative and skip the usual inihaw na bangus. “Good News” has four recipes to try for your summer getaway that are not only easy to prepare, but easy on the budget, too.
Getting the right grilling temperature can be tricky. Chef Chris Esguerra recommends setting all the coal on one side of the grill. This will serve as “direct heat.” The empty side of the grill serves as “indirect heat.” This ensures that your inihaw is cooked perfectly every time!
Grilled tanglad pops
Ingredients
Minced beef or giniling
Cooking oil
Onion, chopped
Garlic, chopped
Fish sauce or patis
Chili flakes
Sugar
2 tablespoons tanglad or lemongrass, chopped
Directions
Place the minced meat, tanglad, garlic, onion and chili flakes in a large bowl. Add the patis and sugar and mix well.
Roll the meat into balls and skewer on barbeque sticks.
Tip: To avoid burning the barbeque sticks, let them sit in a bowl of water for an hour. Before grilling, brush oil onto the grill so the meat doesn’t stick.
Cost: P110, makes four servings
Grilled basil butter fish
This dish is perfect for health-conscious eaters; it’s rich in protein but not in cholesterol, and uses less oil, too.
Ingredients
4 pieces fish fillet
Olive oil
Salt
Pepper
Garlic, chopped
Butter
Lemon juice
Basil
Directions
Fold the aluminum foil into a rectangle and place on top of the grill. This will serve as the grilling pan for the fish, and prevents it from sticking to the grill.
Once the grill is hot enough, melt the butter onto the aluminum foil. Add the garlic and let it cook in the butter.
Sprinkle salt, pepper and lemon juice onto the fish. Place the fish onto the foil and top it with fresh basil leaves. Let it cook with the butter for 10 minutes.
Cost: P145, makes six servings
Grilled lemon chicken
Ingredients
Parsley
Basil
Rosemary
Salt
Pepper
Garlic
Lemon juice
1 whole chicken
Directions
You can save time on grilling a whole chicken by butterfly-cutting it first. Butterfly-cutting a chicken involves removing the backbone and sternum of the chicken so that it lays flat while it’s being grilled.
Make a butterfly cut with a whole chicken by cutting through one side of the backbones and ribs with kitchen shears. Make an identical cut on the other side to remove the backbone completely.
Skewer the chicken onto two barbeque sticks in an ‘x’ shape.
Chop the parsley, basil, and rosemary herbs and place into a bowl. Add salt, pepper, garlic and lemon juice and mix well. Insert the mixed herbs between the skin and meat of the chicken so it absorbs all the flavors.
Grill the chicken for 30 minutes on direct heat, and another 30 minutes on indirect heat. Add a weight on top of the chicken so it cooks evenly.
Top with fresh slices of lemon and serve.
Cost: P170, makes 8 servings
Grilled vegetables
Ingredients
Squash
Onion
Tomatoes
Eggplant
Red bell pepper
Mushrooms
Garlic
Lemon juice
Salt
Pepper
Olive oil
Directions
Slice the vegetables and mix all the ingredients into a bowl. Grill the vegetables until soft, which shouldn’t take more than five minutes.
Cost: P50, makes four servings
—Aimee Dacanay/PF, GMA News
Packing your bags for a last-minute summer outing? No trip is complete without some yummy inihaw or grilled meat, perfect for sharing with family and friends!
Be creative and skip the usual inihaw na bangus. “Good News” has four recipes to try for your summer getaway that are not only easy to prepare, but easy on the budget, too.
Getting the right grilling temperature can be tricky. Chef Chris Esguerra recommends setting all the coal on one side of the grill. This will serve as “direct heat.” The empty side of the grill serves as “indirect heat.” This ensures that your inihaw is cooked perfectly every time!
Grilled tanglad pops
Ingredients
Minced beef or giniling
Cooking oil
Onion, chopped
Garlic, chopped
Fish sauce or patis
Chili flakes
Sugar
2 tablespoons tanglad or lemongrass, chopped
Directions
Place the minced meat, tanglad, garlic, onion and chili flakes in a large bowl. Add the patis and sugar and mix well.
Roll the meat into balls and skewer on barbeque sticks.
Tip: To avoid burning the barbeque sticks, let them sit in a bowl of water for an hour. Before grilling, brush oil onto the grill so the meat doesn’t stick.
Cost: P110, makes four servings
Grilled basil butter fish
This dish is perfect for health-conscious eaters; it’s rich in protein but not in cholesterol, and uses less oil, too.
Ingredients
4 pieces fish fillet
Olive oil
Salt
Pepper
Garlic, chopped
Butter
Lemon juice
Basil
Directions
Fold the aluminum foil into a rectangle and place on top of the grill. This will serve as the grilling pan for the fish, and prevents it from sticking to the grill.
Once the grill is hot enough, melt the butter onto the aluminum foil. Add the garlic and let it cook in the butter.
Sprinkle salt, pepper and lemon juice onto the fish. Place the fish onto the foil and top it with fresh basil leaves. Let it cook with the butter for 10 minutes.
Cost: P145, makes six servings
Grilled lemon chicken
Ingredients
Parsley
Basil
Rosemary
Salt
Pepper
Garlic
Lemon juice
1 whole chicken
Directions
You can save time on grilling a whole chicken by butterfly-cutting it first. Butterfly-cutting a chicken involves removing the backbone and sternum of the chicken so that it lays flat while it’s being grilled.
Make a butterfly cut with a whole chicken by cutting through one side of the backbones and ribs with kitchen shears. Make an identical cut on the other side to remove the backbone completely.
Skewer the chicken onto two barbeque sticks in an ‘x’ shape.
Chop the parsley, basil, and rosemary herbs and place into a bowl. Add salt, pepper, garlic and lemon juice and mix well. Insert the mixed herbs between the skin and meat of the chicken so it absorbs all the flavors.
Grill the chicken for 30 minutes on direct heat, and another 30 minutes on indirect heat. Add a weight on top of the chicken so it cooks evenly.
Top with fresh slices of lemon and serve.
Cost: P170, makes 8 servings
Grilled vegetables
Ingredients
Squash
Onion
Tomatoes
Eggplant
Red bell pepper
Mushrooms
Garlic
Lemon juice
Salt
Pepper
Olive oil
Directions
Slice the vegetables and mix all the ingredients into a bowl. Grill the vegetables until soft, which shouldn’t take more than five minutes.
Cost: P50, makes four servings
—Aimee Dacanay/PF, GMA News
