Some people think that living in a condo means you can’t create delicious barbecue dishes in your own kitchen. But you don’t need an outdoor charcoal grill to enjoy smoky treats. Just bust out your grill pan, crank up the exhaust fan, and have an inihaw feast at home!
Condo living can be such a huge blessing. Being a just a few minutes away from the CBD, mall, supermarket, and restaurants can be so convenient. This is what you can enjoy when living in a masterplanned development such as Avida’s South Park District in Alabang, Muntinlupa. The 6.6 hectare property boasts of residential and retail areas designed in coexistence with wide open spaces, beautiful parks and lawns that promote that laidback Southern lifestyle. At the Avida Towers Altura, everything is easily within your reach, if you forget to get an ingredient, running back to the grocery will be very easy. You also get to be part of a vibrant community that is part city, part nature, and pure South.
For relaxing weekends, one can opt just stay in and whip up a delicious feast in your condo kitchen. A quick trip to the supermarket downstairs is all you need and you’re all set.
Here are three easy recipes for you to try out.
Grilled Tarragon Liempo
Prep time 10 minutes, plus marinating time
Cooking time 10 minutes
Serves 4
1 kilo pork belly strips
1 tablespoon chopped fresh tarragon
salt and pepper to taste
1 teaspoon olive oil
1 In a large container, combine pork, tarragon, salt and pepper.
2 Marinate in the refrigerator for at least 30 minutes.
3 Place grill pan over medium heat. Brush with oil (or you can use a paper towel).
4 Grill pork for 6 to 8 minutes on each side or until cooked through. Work in batches to not overcrowd the pan.
5 Chop into smaller pieces and serve with steamed rice.
Grilled shrimp kebabs with mango salsa
Prep time 20 minutes, plus marinating time
Cooking time 10 minutes
Serves 4
1 tablespoon olive oil
juice of half a lemon
1 teaspoon paprika
½ teaspoon cayenne pepper
salt to taste
1 kilo prawns, peeled but with tails intact and deveined
FOR THE MANGO SALSA
2 large mangoes
1 medium onion
bunch of cilantro
juice of half a lemon
salt to taste
1 Soak bamboo skewers in water. Meanwhile, combine oil, lemon juice, paprika, cayenne pepper, and salt in a bowl.
2 Marinate prawns for at least 30 minutes.
3 Make the mango salsa: Chop the flesh of the mango into ½-inch pieces.
4 In a large bowl, combine mango, onions, chopped cilantro, lemon juice, and salt. Set aside.
5 Thread prawns onto the skewers.
6 Heat grill pan over medium high heat. Brush pan with oil.
7 Add skewers and grill until prawns turn opaque, about 3 minutes on each side.
8 Serve skewers with mango salsa and steamed rice.
Grilled Lemon-Dill Salmon
Prep time 10 minutes, plus marinating time
Cooking time 10 minutes
Serves 1 to 2
1 (300-gram) salmon loin fillet, skin on, scales removed
2 tablespoons olive oil, more for brushing
1 lemon, sliced into wedges
1 tablespoon chopped fresh dill
salt and pepper to taste
1 In a large container, combine olive oil, juice of 1 lemon wedge, and chopped dill. Season with salt and pepper. Let marinate for at least 30 minutes.
2 Place grill pan on medium heat until very hot, almost smoking. Brush pan with oil.
3 Place salmon skin side up and let cook for 4 minutes on each side, or until preferred doneness. Serve with lemon wedges on the side.
