Tag: main course
Toyomansi Pork Spareribs with Calamansi Banana Ketchup Glaze
Toyomansi Pork Spareribs with Calamansi Banana Ketchup Glaze
Seriously, one of the best rib recipes I’ve ever made. I’ve been obsessed with toyomansi marinade for a couple of weeks now. I was thinking to myself that this would be amazing on ribs with the calamansi/banana ketchup glaze that I put on some chicken thighs. Was I right. I am always partial to spare ribs over baby back ribs, but both will turn out delicious whichever ones you choose. Cook baby backs for 2 hours instead of 2.5 hours before you broil them. These ribs are also great on the grill. Cook them indirectly first, wrapped in foil. Take them out of the foil when you are ready to char them, cooking directly over the flames. Then move them back to the side cooking indirectly. Brush on several layers of the glaze every 10 minutes.
Ingredients
Toyomansi Marinade
- 2 cups calamansi juice
- 1 cup soy sauce
- 6 garil cloves minced
- 2 tsp black pepper
- 3-4 lb rack of spareribs
Calamansi Banana Ketchup Glaze
- 1/2 cup calamansi juice
- 1/2 cup banana ketchup
Instructions
Toyomansi Marinade
- Mix together all of the marinade ingredients.
- Cut your rack of ribs in half. It will be easier to manage this way.
- Place your ribs and the marinade ina gallon sized ziplock bag. Marinate for 24 hours.
Toyomansi Pork Spareribs
- Preheat your oven to 300 degrees. Line a baking sheet with a couple layers of foil. Place the ribs on the foil like so, making sure to not overlap.
- Wrap the ribs up in the foil like a package. Bake for 2 1/2 hours.
- Take the ribs out of the oven. Open up the foil package.
- Turn on your oven’s broiler. Move the oven rack 6” away from the broiler. Broil your ribs for 8-10 minutes until they get a slight char.
- While the ribs are broiling, mix together the calamansi juice and banana ketchup to make your glaze.
- Turn your oven back down to 300 degrees, putting the oven rack back in the center of the oven. Brush on a thick layer of the glaze. Bake for 10 minutes. Glaze the ribs again and bake for another 10 minutes.
- Take the ribs out of the oven and brush with one more layer of glaze. Let rest for 10 minutes before serving.
- Cut in between the bones. Serve with garlic fried rice.
Coconut Milk BBQ Chicken
Coconut Milk BBQ Chicken
This recipe is something else. While there are quite a lot of steps to make the bbq chicken, it is worth it in the end. That I can guarantee. The marinade is pretty much a red curry without lemongrass, galangal, and fish sauce. I then marinated bone in skinless thighs overnight with half of this curry marinade. Then I roasted the chicken for a half hour. Every 10 minutes for the next 30 minutes, I brush on layers of the other half of the marinade. This creates a thick kinda crust over the chicken, sealing in the juices of the chicken thighs.Chicken thighs work best for this recipe. The are more moist than the other parts on the chicken, allowing it to still be juicy after cooking them for an hour. This marinade is great if you want to have chicken skewers. Marinate boneless skinless breasts or thighs overnight in the marinade. Skewer up the chicken the next day. Broil or grill the skewers for 2 minutes a side. Then brush on multiple layers of the other half of the marinade, flipping every minute or so brushing on another layer, until both sides have had 3 coatings.This red curry marinade also works great with pork, salmon, catfish, and shrimp.
Equipment
- Spice grinder
- Blender or food processor
- gallon sized ziplock bag
- roasting rack
Ingredients
- 3 lbs bone in skinless chicken thighs
- 15 grams dried guajillo chilies
- 5 grams spicy dried chilies
- 6 garlic cloves
- 2/3 cup shallots
- 1 tsp coriander seed
- 1/4 tsp cumin seed
- 1/2 tsp cinnamon
- 1 cup coconut milk
- 2 tbsp coconut oil
- 3/4 cup water
- 40 grams palm sugar
- 1 tsp salt
- 1 tsp shrimp paste
- 2 tbsp tamarind juice
Instructions
Coconut Milk BBQ Marinade
- Weigh out 15 grams of dried guajillo chilies and 5 grams of dried spicy chilies.
- Add the dried chilies, coriander, and cumin to a spice grinder.
- Grind!
- Add the ground spices, garlic, shallots, and shrimp paste to a blender or food processor.
- Blend until smooth. You might need to add a little water if the paste is too dry.
- Heat up coconut oil in a large sauce pan over medium high heat. Stir in the curry paste and fry for 3 minutes; deglazing with a little bit of coconut milk if the paste starts to stick.
- Stir in the rest of the coconut milk, water, palm sugar, salt, and tamarind juice. Simmer for 20 minutes until the marinade becomes thick.
- Let the marinade cool before using.
- Put the chicken thighs in a gallon sized ziplock bag. Add half of the marinade to the chicken. Marinate overnight for best results.
Coconut Milk BBQ Chicken
- Preheat the oven to 350 degrees. Place the chicken thighs on a rack on a baking sheet lined in foil.
- Bake for 30 minutes.
- Brush each of the chicken thighs with the other half of the saved marinade.
- Bake for 10 minutes.
- Brush with another layer of the marinade.
- Bake for 10 minutes.
- Brush with one more final layer of the marinade.
- Bake for a final 10 minutes. Let rest for 10 minutes before serving.
- Serve with stir fried pea tip leaves.
Toyomansi Chicken Thighs and Shrimp Skewers with Calamansi/Banana Ketchup Glaze
Toyomansi Chicken Thighs with Calamansi/Banana Ketchup Glaze
These bone in chicken thighs are marinated in toyomansi marinade, the roasted and triple glazed with calamansi/banana ketchup glaze. These chicken thighs are so flavor while being very simple to make. You can marinate any part of the chicken in the toyomansi marinade. Adjust the cooking time for the type of chicken pieces that you‘ll roast.
Ingredients
- 2 lbs bone in skin on chicken thighs
- 1/4 cup calamansi juice
- 1/4 cup soy sauce
- 4 garlic cloves minced
- 1/2 tsp black pepper
Calamansi/Banana Ketchup Glaze
- 1/4 cup calamansi juice
- 1/4 cup banana ketchup
Instructions
- Mix all of the marinade ingredients together. Marinate the chicken thighs in a ziplock bag for 4 hours.
- Preheat your oven to 350 degrees. Place the chicken thighs on a rack on a baking sheet lined in foil. Roast for 30 minutes.
- Mix together the glaze ingredients.
- Take the chicken out of the oven after 30 minutes. Brush on a layer of the glaze. Cook for another 10. Take out if the oven again, brushing on 1 more layer of glaze, roasting for another 10 minutes.
- Take the chicken out of the oven. Brush on another layer of glaze. Let the chicken rest for 10-15 minutes before serving.
Toyomansi Shrimp Skewers with Calamansi/Banana Ketchup Glaze
This is another simple shrimp skewer recipe; this time marinating the shrimp in a toyomansi marinade and glazing the skewers in a calamansi/banana ketchup glaze. Make sure to marinate your shrimp for no more than 15 minutes or the acidity of the calamansi will cook the shrimp. We’re not trying to make ceviche. You can use any size shrimp that you want. I recommend using bigger shrimp since they will take a little longer to cook and we’re looking to get a couple layers of glaze on the shrimp. If you use smaller shrimp, you will risk over cooking them and you won’t be able to get a thick glazing upon them.
Ingredients
- 1 lb 21-25 count shrimp peeled and deveined
- 1/4 cup calamansi juice
- 1/4 cup soy sauce
- 4 garlic cloves minced
- 1/2 tsp black pepper
Calamansi/Banana Ketchup Glaze
- 1/4 cup calamansi juice
- 1/4 cup banana ketchup
Instructions
- Mix all of the marinade ingredients together. Marinate the shrimp for no more than 15 minutes.
- Skewer up the shrimp.
- Mix the calamansi juice and the banana ketchup together for the glaze.
- Turn on you oven’s broiler with the oven rack 6” away. Place the shrimp skewers on a rack on a baking sheet lined in foil. Brush a layer of the glaze on each side of the skewer. Broil for 2 minutes a side. Take out of the oven and brush on another layer of glaze. Cook for 2 more minutes.
- Take out of the oven. Brush on more of the glaze and let the shrimp rest for 5 minutes before serving.
