While yakitori and satay may be better known, the Philippines has their very own charcoal-grilled delicacies – whose distinctively sweet and tangy flavour unites the nation.
Ihaw-Ihaw, which literally translates from Tagalog as “grill-grill”, is one of the most popular cooking techniques in the Philippines.
The regional incarnations of grilled seafood and meats are manifold, from the lemongrass- and annatto-marinated inasal from the Ilonggo region to the headier, peanutty satti from Zamboanga province. However, nothing is more ubiquitous than the classic, skewered version fondly known as Pinoy BBQ (Pinoy is the shortened, colloquial word for Filipino).
Whether bought from a street vendor, eaten at a child’s birthday party or ordered at one of the country’s top tables, this barbecue is an iconic favourite across the nation.
Though it’s broadly popular, it comes in many varieties: approachable pork or chicken skewers; the more adventurous isaw (intestines); Betamax (rectangles of coagulated pig’s blood that resemble the 1980s AV tapes); and Adidas (chicken feet, colloquially named after the famed sneaker brand). But all Pinoy BBQ has one thing in common: the marinade. Made with soy sauce, calamansi (an indigenous, fragrant citrus fruit), banana ketchup and lemon-lime soda, and served with a dipping sauce of spicy vinegar, the result is a chargrilled treat with the distinctive sweet and tangy flavour Filipinos love.
I – Word Understanding
Incarnations – image / representation
Manifold – many and varied
Ubiquitous – present everywhere
Colloquial – informal
II – Have Your Say
1, What makes Japanese yakitori special? What special ingredients are used in Japanese cooking?
2, In the Philippines, Pinoy BBQ can be enjoyed almost everywhere: street stalls, bars, restaurants, house parties, regular house meals, etc. Where do you usually have your yakitori?
3, Pinoy BBQ, includes intestines, blood (coagulated or hardened) and chicken feet among others. Which of these would you like to try?
