OK. Let me spell this out for you before you even try to think of it. Increased uric acid level by itself is not dangerous. If you don’t know what in the world I am talking about let me pull the reel back for you. Uric acid increases when you don’t eat, you exercise or strain yourself too much, when your kidneys do not flush out excess uric acid and when you eat a lot of foods that are high in purine. Let me pull the reel back further. A lot of Filipinos think that eating chicken liver …

 
 
Jared, Elena and Querida – the angels of street food. You need them in making a very good Filipino Barbecue.
If this is your first encounter with this series, click here first so you can catch up.
We are now making your Filipino barbecue sauce that can be used not only for pork barbecue but for every other skewered meat or Filipino streetfood on a bamboo stick.
Let’s get into action.
Yup, I said jars in the title. If you are observant enough to notice when you buy Filipino street food, there are always …

 
 
Did you come back from this article yesterday? Because if you did, you can actually say hi to me, i’m getting bored talking to myself. But if you came here too late and arrived in this article, you need to click the first sentence of this post. I have changed it to blue in case you haven’t noticed.
So let’s get on with how to skewer and grill your Filipino Pork Barbecue, which is a common street food in the Philippines, starting with -
Skewering your marinated pork pieces:
It’s not that simple I …

 
 
Marinating meat for your Filipino barbecue is easy.
Skewering them with a bamboo stick is not.
Grilling them is harder.
I am now thinking this is going to be a long post just like the extensive and intensive How to cook Caldereta process that I made months ago but I should remind myself to not tire anyone (including myself) because of the need to be precise and concise. Let’s just kill it quickly like what we do when we slaughter our animals.
But before we proceed, let’s take a detour to a previous post …

 
 
Later this month we will talk about Filipino classics. The big mommas. The ones that you only eat during fiestas or during someone’s birthdays or any special occassion for that matter. In this weekly episode of Chef Mike’s segment, he will give us a sneak peek for what will fill this site’s pages on the later weeks of this month. And it is one of the big classics of Filipino cooking. Let’s take a look at what he has for us. – Ziggy
Short ribs Bistek Salpicao
with Garlic Rice, Fondant Potatoes and Caramelized Onions
My …