How to Make Filipino Grilled Beef Kebabs - Inasal Asian Cooking Recipe Cuisine

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Philippines Beef Inasal (Filipino Grilled Beef Kebabs)


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 4-6 Servings

 1 cup soy sauce

 1 cup lemon-lime soda or beer

 1/4 cup kalamansi juice (replace with lime or lemon if kalamansi is not available)

 1 head garlic or 8-10 cloves, minced

 1 medium white onion, chopped

 1/4 cup brown sugar

 1 tsp freshly ground black pepper

 2 lbs boneless top sirloin steak, cut into 1-inch cubes

 vegetable oil for brushing


Directions:

 Mix together soy sauce, soda, juice, garlic, onion, brown sugar, and pepper. Add the beef and mix well to coat. Cover with plastic wrap and marinate in the refrigerator for 1-3 hours. 

 Soak 16 wooden skewers in water for at least 1 hour.

 Prepare a medium charcoal fire with the rack 4-6 inches from the coals or preheat a gas grill to medium. 

 While the grill is heating thread 4-5 steak pieces onto each skewer. Set aside to let the excess marinade drip off. Reserve a small portion of the marinade for basting.

 Brush the grilling rack with vegetable oil and place the kebabs on top. Grill for 8-10 minutes in total for medium or until the beef is cooked to desired doneness, turning 2-4 times. Baste frequently with reserved marinade in the first 5 minutes of cooking.

 Put on a platter and place a sheet of aluminum oil loosely over the kebabs. Let the meat rest for 5 minutes before serving.



For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..




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