Ingredients
Ilonggo Barbecue
2kg chicken tenderloin
250ml vinegar
30g garlic blend
200ml soy sauce
six piece kalamansi or lime, bay leaves
bamboo Skewers, a touch of ginger, salt/pepper
Add sweet chili sauce to taste.
Instructions
• Mix all the ingredients and marinate for at least 3 hours. For best results, marinate overnight.
• Thread chicken onto the skewers.
• Heat the hot plate grill, arrange the chicken pieces in the hot plate and baste with the sauce. Turn to the other side to continue cooking.
Note: This dish was served in Vibe Rushcutter’s Bay for a barbeque function. It was served together with satay chicken bbq and tandoori chicken bbq. The result: Ilonggo barbecue was the most popular and sold out ahead of the rest.
Taken from Marx Canoy’s Food Feast: Traditional to World-Class Philippine Cuisine
