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In the summer, there just are certain dishes that you tend to crave more than others. And some of those beach trips are made more memorable once you get a bite of these favorites. I created this Special Lunch Menu made up of some Pinoy classics that can get you through the hotter season, while also giving you a glimpse of one of the best kinds of food we have to offer in the Philippines— inihaw dishes!
But you may also know that there are some side dishes that are best eaten with our grilled favorites. And so I listed a few to create a truly delicious lunch feast the entire family is sure to enjoy!
Recipes we will work with
Inihaw na Liempo
First up is the irresistibly smoky Inihaw na Liempo. You will be able to taste a bit of tanginess from our calamansi, and a lot of savory from Knorr Liquid Seasoning. It is also what makes our Special Lunch Menu so much heartier and meatier!
Inihaw na Pusit
If you want a truly special lunch meal, you have to integrate a bit of seafood! Inihaw na Pusit is the perfect addition to this mix as it has just the right amount of flavor. You can also expect a delicious, light crunch from onions, tomatoes and ginger in your stuffing.
These two are already pretty filling and complementary for our lunch setup. But should you want to make the most of your grilling session, you can click on these other recipes to learn them too!
If you are unfamiliar with this Pinoy dish, just imagine a perfectly sour and salted salad made with Chinese eggplant, tomatoes and onion. I love this because it can make for a perfect palate cleanser when you have had a lot of our inihaw dishes.
Speaking of palate cleansers, you may also want a bit of sugary goodness mixed into your meal. This Milkshake is perfect to keep you call with all of these deliciously hot grilled food!
Other Inihaw Recipes
Bangus is nearly synonymous with fish when it comes to Filipino cooks, and that’s because it is incredibly easy to work with. You can expect a satisfyingly tender interior, and a beautifully crispy skin when cooked right. That’s where I come in! This Inihaw na Bangus recipe tells you just how to grill the bangus to give it that irresistibly good texture, while integrating a healthy, delicious stuffing.
This Inihaw na Pork Chop has some great spices involved with an easy, but truly effective process for marinating. The result is a flavorful and irresistible cut of pork that gets better with each bite.
Let’s look into another fish that is delicious when grilled— tilapia! This has a bit of a flakier interior, while boasting of a semi-crisp exterior. This is also pretty easy to make as it takes just around a half hour to prepare.
Let’s dive back into our Special Lunch Menu, this time taking a look at our appetizing side dishes.
How to Make this Special Lunch Menu
Marinating the pork
Start by taking 1 kilogram of pork belly, and mixing it with 5 calamansi and Knorr Liquid Seasoning. Once you are finished mixing them thoroughly, just let the ingredients sit together for a minimum of 30 minutes.
Creating the ensaladang talong and stuffing for squid
Place 3 tomatoes, and 1 red onion, both of which are diced, inside a bowl. Mix these well, and then divide them into two. Set aside the first half in a separate bowl, which we will use for ensalada later on. As for the second half, pour in some Knorr Liquid Seasoning, and squeeze 2 pieces of calamansi into the mixture. Start mixing these together. And then we will need to stuff this into our 1 kilogram of large squid.
Grilling the eggplant
Get your 4 eggplants, and grill them until the interior softens. After that, you just have to let it cool before you peel off the skin. Then mash this up, and integrate this into the bowl you set aside earlier with tomato and onion. Add 3 tablespoons of white vinegar, some ground black pepper to taste, and 1 teaspoon of sugar. Mix these up nicely, and then pour this into your bowl containing the eggplant. Toss everything together, and then top it all off with some bagoong alamang.
Grilling the squid and pork belly
It’s time to get our seafood and meat! Grab the squid with stuffing you prepared earlier, and then grill it until it is perfectly cooked. Keep close watch over this as squid easily gets rubbery when overcooked. Then just remove it from the grill, and arrange this on a serving plate of choice.
Afterwards, you can grill the pork belly you marinated. Use basting sauce made with Knorr Liquid Seasoning, calamansi, banana ketchup, and 2 tablespoons of cooking oil. As you are grilling, flip the pork every once every few minutes, and keep brushing the basting sauce all over. Once it is cooked fully, you can slice the meat into serving pieces, and place on a clean plate.
Making the milkshake
For this, you will need your blender. Just put 1 cup of fresh milk and 4 cups of Selecta Vanilla Ice Cream inside, and blend these together for 30 seconds. Pour the mixture into a tall glass, and top it all off with some whipped cream.
Afterwards, just serve everything you prepared together, making sure to serve plenty of rice as well! What did you think of this Special Lunch Menu? Leave your comments on this yummy feast below.
Inihaw na Pusit:
- 1 cup fresh milk
- 4 cups Selecta Vanilla Ice Cream
- Whipping cream
- Prepare the pork by combining the pork belly, Knorr Liquid Seasoning, and calamansi. Mix well. Marinate for at least 30 minutes.
- Make the ensaladang talong by combining diced tomato and onion in a bowl. Mix well. Divide this into two equal parts. Put the other half into a separate bowl. Set it aside for now. This will be used for the ensalada later.
- Meanwhile, work on the other bowl by adding Knorr Liquid seasoning and squeezing 2 pieces of calamansi. Mix well. This will be used as stuffing for the squid. Stuff the squid with the mixture and heat-up your grill.
- Grill the eggplants until the inside part softens. Let it cool down and peel the skin off. Mash the eggplant and combine with the first bowl with tomato and onion. Combine white vinegar, ground black pepper, and sugar. Mix well. Pour thus into the bowl with eggplant. Toss until well blended. Top with bagoong alamang.
- Grill the squid until it gets cooked completely. Remember to not overcook it as it can get tough. Remove from the grill and arrange on a serving plate.
- Start grilling the pork belly. You can make the basting sauce by combining Knorr Liquid Seasoning, calamansi, banana ketchup, and 2 teaspoons of cooking oil. Continue grilling the pork and turn it over every few minutes while basting until it gets completely cooked. Slice into serving pieces and arrange on a clean plate.
- Make the milk shake by scooping 4 cups of Selecta ice cream in a blener. Add milk. Blend for 30 seconds. Transfer to a tall glass. Top with whip cream.
- Serve everything together with lots of rice on the side. Share and enjoy!