Step 1:

• Marinate the chicken in soy sauce, calamansi juice (or lemon juice), minced garlic, chopped onions, soda or beer, sugar and pepper. • Marinate in the refrigerator for 1 to 3 hours.

Step 2:

• Stuff the chicken cavity with tanglad (lemon grass) if to be grilled whole.

Step 3:

• Cook chicken on grill or in oven until golden brown

Step 4:

**To barbeque chicken that are cut into pieces, follow the same procedure above but omit stuffing the leg with lemon grass. Thread the chicken pieces on barbeque skewers and grill on live charcoal until cooked.

Step 1:THE DAY BEFORE GRILLING THE RIBS, put the sugar and vinegar in a pot large enough to hold the ribs and place over medium heat on top of the stove. Cook until the vinegar reduces and forms a syrup with the sugar, about 8 minutes. Watch carefully, as the syrup will suddenly darken in color.

Step 2:Immediately add the broth, water, catsup, tomato paste, mustard, Worcestershire, cloves, chili powder and pepper and bring to a boil. Add the ribs and cook 20 minutes. (If using chicken, cook for 10 minutes.) Remove from heat, remove the ribs from the liquid and place covered in the refrigerator. Cook the liquid over medium heat until it becomes thick and syrupy.

Step 3:The next day, light a charcoal grill. Place the ribs on the grill so they are not directly over the coals and cover the grill so that smoke collects inside. If your grill does not have a cover, improvise one out of aluminium foil. Cook for 40 minutes, basting with barbecue sauce every 10 minutes. When ribs are well heated, remove to a platter and serve. Offer any additional barbecue sauce on the side.

Step 1:Mix in jar, cover and shake well to mix. Sprinkle rub liberally on meat. Allow to stand 20 to 30 minutes at room temperature until rub appears wet.

Step 1:

Prepare white or yellow sweet onion by slicing in thick slices, place in plastic bag or glass jar with ice water, seal and refrigerate until ready to use. This makes the onions very crisp and juicy.

Step 2:

Slice a vine-ripened tomato into thick slices. Mix sour cream, chopped green onions, bread crumbs, Worcestershire sauce and lemon pepper seasoning. Mix this in with the ground meat until combined well. Shape into 4 patties.

Step 3:

Cooking the hamburger patties: GRILL: Place meat on grill over hot coals and cook to desired doneness, turning only once or twice. BROIL: Place meat in broiler pan; broil to desired doneness. MICROWAVE: Place meat in a microwave-safe dish and cover loosely with plastic wrap (made for microwave purposes); vent one edge slightly. Microwave on highest power for 3 minutes. Turn patties over and cook 3 minutes longer or until desired doneness. Rotate the dish 1/4 turn every 1-2 minutes. Drain well

Step 4:

Mix the mayonnaise, mustard and catsup. Blend well.

Step 5:

To serve, divide the catsup mixture evenly on the warmed hamburger buns, top with a meat patty, tomato slice, onion slice and shredded lettuce. Also good with alfalfa or radish sprouts.

Step 1:

Preheat a charcoal grill to high or an oven broiler to 500 degrees. If wooden skewers are used, soak them in cold water until ready to use.

Step 2:

Cut the beef into 1 inch cubes. There should be 24 cubes. Peel and cut the onions into 24 1 inch cubes. Reserve the remaining onion for another use. Set the cubes aside until ready to cook. Cut away and discard the pepper cores and seeds. Cut the peppers into 24 equal-size pieces and set aside until ready to cook.Cut the beef into 1 inch cubes. There should be 24 cubes. Peel and cut the onions into 24 1 inch cubes. Reserve the remaining onion for another use. Set the cubes aside until ready to cook. Cut away and discard the pepper cores and seeds. Cut the peppers into 24 equal-size pieces and set aside until ready to cook.

Step 3:

Combine the meat and remaining ingredients in a mixing bowl. Blend well and marinate for 15 minutes, reserving some marinade for basting, Drain the meat and arrange equal portions of meat, onions and peppers on skewers.

Step 4:

Place brochettes on the grill and cook for 4 minutes for rare, basting often with the reserved marinade while turning .

Step 5:

**If the brochettes are to be cooked under the broiler, arrange them on a rack about 4 inches from the source of heat, leaving the door slightly ajar. Cook for about four minutes for rare, basting with reserved marinade and turning often.

Step 1:Heat a wok or large frying pan and add the oil. Quickly add the shallots, scallions, ginger and garlic. Stir-fry for 20 seconds and add the rest of the sauce ingredients. Reduce the heat and simmer the sauce gently for 15 minutes. Allow the sauce to cool. (These steps can be done hours ahead or even the night before.)