Easy Barbecue Rub Recipe

A barbecue rub, often referred to simply as a “rub,” is a mixture of herbs, spices, salt, sugar, and sometimes additional flavorings that is applied to meat before it’s cooked.

Easy Barbecue Rub Recipe

A barbecue rub, often referred to simply as a “rub,” is a mixture of herbs, spices, salt, sugar, and sometimes additional flavorings that is applied to meat before it’s cooked. The purpose of a rub is to enhance the flavor of the meat, create a flavorful crust when grilled or smoked, and often add a touch of color to the finished dish.

Rubs are commonly used in barbecue and grilling to infuse meats with a combination of savory, spicy, sweet, and sometimes smoky flavors. They can be used on a variety of meats, such as ribs, brisket, pork shoulder, chicken, and more. The specific ingredients in a rub can vary widely based on personal preferences and regional barbecue styles.

To use a rub, you simply apply it generously to the surface of the meat, gently patting it onto the surface to ensure it adheres. The meat is then typically allowed to rest for a period of time before cooking, allowing the flavors of the rub to permeate the meat.

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Recipe for Barbecue Rub:

Easy Barbecue Rub Recipe

Recipe by Yummy FoodCuisine: AmericanDifficulty: Easy

A barbecue rub, often referred to simply as a “rub,” is a mixture of herbs, spices, salt, sugar, and sometimes additional flavorings that is applied to meat before it’s cooked.

Ingredients

1 cup (180 g/6.3 oz) brown sugar
¼ cup (75 g/2.6 oz) salt
¼ cup (40 g/1.4 oz) garlic powder
1 cup (160 g/5.6 oz) paprika
¼ cup (40 g/1.4 oz) chipotle powder
3 tbsp cayenne pepper
3 tbsp dried rosemary
¼ cup (40 g/1.4 oz) chili powder
¼ cup (30 g/1.1 oz) dehydrated lemon peel

Directions

Combine all ingredients in an airtight container.

Nutrition Facts

4 servings per container

Amount Per ServingCalories5
% Daily Value *
Total Fat 0g 0%
- Saturated Fat 0g 0%
- Trans Fat 0g
Cholesterol 0mg 0%
Sodium 260mg 12%
Total Carbohydrate 1.3g 1%
- Dietary Fiber 0g 0%
- Total Sugars 1.2g
Protein 0g 0%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Serving Size: 1 teaspoon (5 g)
Servings Per Recipe: 128

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IMAGE SOURCE: urbanbohemian

RECIPE SOURCE: WIKI COOKBOOK

Easy Ensaladang Lato (Seaweed Salad) Recipe

Ensaladang Lato is a Filipino seaweed salad made from a type of green algae called “lato” in the Philippines. Lato is also known as “sea grapes” or “green caviar” due to its appearance resembling small, round, translucent green beads. To prepare ensaladang lato, the seaweed is typically blanched briefly in boiling water to soften it slightly. It is then mixed with chopped tomatoes, onions, and sometimes salted egg or shrimp paste for added flavor. The salad is often dressed with vinegar and calamansi (a local citrus fruit) juice to enhance its tangy taste. Ensaladang Lato is a refreshing and popular side dish in Filipino cuisine, commonly enjoyed with grilled or fried seafood or meat dishes, and it offers a unique texture and flavor that captures the essence of the sea.

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Here’s a simple recipe for Ensaladang Lato:

Easy Ensaladang Lato (Seaweed Salad) Recipe

Recipe by Yummy FoodCourse: Salads, AppetizersCuisine: FilipinoDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minute

Calories

kcal

Total time

minutes

Ingredients

1 cup fresh lato (sea grapes/green caviar)
1 small tomato, diced
1 small red onion, thinly sliced
1 salted egg, chopped (optional)
2 tablespoons shrimp paste (bagoong), for dressing
2 tablespoons vinegar (preferably cane or coconut vinegar)
1 tablespoon calamansi juice (or lemon juice) for extra tang (optional)
Freshly ground black pepper, to taste

Directions

Wash the fresh lato thoroughly in cold water to remove any sand or debris. Drain well.
In a pot, bring water to a boil. Blanch the lato by quickly dipping it into the boiling water for about 5-10 seconds. Immediately remove and place the blanched lato in a bowl of ice water to stop the cooking process. This will help maintain its crunchy texture.
Drain the lato from the ice water and transfer it to a mixing bowl.
Add the diced tomato, thinly sliced red onion, and chopped salted egg (if using) to the bowl with lato.
In a separate small bowl, combine the shrimp paste, vinegar, and calamansi juice (if using). Mix well to create the dressing.
Pour the dressing over the lato and vegetables in the mixing bowl. Gently toss everything together until the ingredients are evenly coated with the dressing.
Season with freshly ground black pepper to taste.
Transfer the Ensaladang Lato to a serving dish.

Notes

Serve this refreshing Filipino seaweed salad as a side dish or appetizer alongside your favorite grilled or fried seafood or meat dishes. Enjoy the unique texture and tangy flavor of Ensaladang Lato!
The nutrition information provided below is an estimate and may vary based on the specific brands and amounts of ingredients used.

Nutrition Facts

4 servings per container

Amount Per ServingCalories50
% Daily Value *
Total Fat 2g 3%
Sodium 300mg 14%
Total Carbohydrate 7g 3%
- Dietary Fiber 3g 11%
- Total Sugars 2g
Protein 2g 4%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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IMAGE SOURCE: Obsidian Soul, CC BY-SA 4.0, via Wikimedia Commons

Easy Ginumis (Guinomis) Recipe

Guinomis is a refreshing and sweet Filipino dessert beverage that originates from the Visayas region of the Philippines.

Guinomis is a refreshing and sweet Filipino dessert beverage that originates from the Visayas region of the Philippines. It is a popular treat, especially during hot summer months, but can be enjoyed year-round. Guinomis is made with a variety of ingredients including coconut milk, glutinous rice balls, sago pearls, gulaman (agar jelly), and sweetened syrup flavored with pandan leaves.

Guinomis offers a delightful combination of textures and flavors, with creamy coconut milk, chewy sago pearls, jelly-like gulaman, and soft glutinous rice balls. It’s a delicious and refreshing dessert that provides a sweet and comforting treat on a hot day or anytime you’re craving a taste of Filipino cuisine.

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To prepare Guinomis, here’s a simple recipe:

Easy Ginumis (Guinomis) Recipe

Recipe by Yummy FoodCourse: DessertCuisine: FilipinoDifficulty: Easy

Guinomis is a refreshing and sweet Filipino dessert beverage that originates from the Visayas region of the Philippines.

Ingredients

1 cup glutinous rice flour
1/2 cup water
1 cup sago pearls (tapioca pearls), cooked according to package instructions
1 cup gulaman (agar jelly), cooked according to package instructions and cut into cubes
4 cups coconut milk
1 cup brown sugar or muscovado sugar
Pandan leaves (optional, for flavoring)

Directions

In a mixing bowl, combine the glutinous rice flour and water to make a dough. Knead until the mixture forms a smooth ball.
Pinch small portions of the dough and roll them into small balls, about 1/2 inch in diameter.
Bring a pot of water to a boil. Drop the glutinous rice balls into the boiling water and cook until they float to the surface. Remove the cooked rice balls from the water and set aside.
In a separate pot, combine the coconut milk, brown sugar or muscovado sugar, and pandan leaves (if using). Heat the mixture over medium heat, stirring constantly until the sugar is fully dissolved and the coconut milk is heated through. Do not let it boil.
Remove the pandan leaves from the coconut milk mixture.
To serve, divide the cooked sago pearls, gulaman cubes, and glutinous rice balls into serving glasses or bowls.
Pour the sweetened coconut milk mixture over the ingredients in each glass or bowl. Make sure to distribute the coconut milk evenly.
Chill in the refrigerator for at least 30 minutes to allow the flavors to meld together and the dessert to cool.
Serve Guinomis chilled and enjoy!

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Easy Cucumber Lemonade Recipe

This Easy Cucumber Lemonade Recipe is a combination of lemon juice and cucumber juice. This is an all-natural health drink brought about by the benefits provided by the two ingredients.

Easy Cucumber Lemonade Recipe

This Easy Cucumber Lemonade Recipe is a combination of lemon juice and cucumber juice. This is an all-natural health drink brought about by the benefits provided by the two ingredients.

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Recipe for Easy Cucumber Lemonade:

Easy Cucumber Lemonade Recipe

Recipe by Yummy FoodCourse: BeverageDifficulty: Easy

This Easy Cucumber Lemonade Recipe is a combination of lemon juice and cucumber juice. This is an all-natural health drink brought about by the benefits provided by the two ingredients.

Ingredients

1 pc cucumber (6 to 8 inches), sliced
6 pcs lemons, juiced
For the Syrup:
1 cup water
1/2 cup white sugar

Directions

For the Syrup:
Start by making a simple syrup.
In a saucepan, combine and stir the water and sugar and cook over medium heat.
Heat until it’s just about to boil and the sugar has dissolved.
Place in refrigerator for 30 minutes, or until cool. Set aside.
For the Cucumber Lemonade:
Place the cucumber slices in a blender or food processor and blend until mashed into a pulp.
Pour the cucumber pulp into a fine mesh strainer and place over a bowl to catch the liquid.
Allow to sit for about 15 minutes until you have about 2/3 cup of liquid from the cucumber.
In a pitcher, stir the simple syrup, the cucumber liquid, and the lemon juice together.
You may add more water depending on your taste preference.
You may also add some of the cucumber pulps and lemon slices.
Serve cold with ice. Enjoy!

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Easy Sinamak (Spiced Vinegar) Recipe

Sinamak (Spiced Vinegar) is of Visayan origin. Made with chilis (commonly siling labuyo), langkawas, garlic, peppercorns, and white onion pickled for at least three days.

Easy Sinamak (Spiced Vinegar) Recipe

Sinamak (Spiced Vinegar) is of Visayan origin. Made with chilis (commonly siling labuyo), langkawas, garlic, peppercorns, and white onion pickled for at least three days.

Langkawas (Alpinia galanga) is a plant in the ginger family that bears a rhizome used largely as an herb in medicine and as a spice in Arab cuisine and Southeast Asian cookery. It is one of four plants known as “galangal”. Its common names include greater galangal, lengkuas, and blue ginger. Since this is not very common, we will use lemongrass as a substitute.

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Recipe for Sinamak (Spiced Vinegar):

Easy Sinamak (Spiced Vinegar) Recipe

Recipe by Yummy FoodCuisine: FilipinoDifficulty: Easy

Sinamak (Spiced Vinegar) is of Visayan origin. Made with chilis (commonly siling labuyo), langkawas, garlic, peppercorns, and white onion pickled for at least three days.

Ingredients

4 cups cane vinegar (tuba vinegar is preferred)
3 tbsp ginger, sliced
3 tbsp lemon grass, sliced
1 tbsp whole peppercorns
1 cup fresh siling labuyo
1 head garlic
1 long-neck empty bottle, cleaned (container)

Directions

Insert and combine the ginger, lemongrass, garlic, whole peppercorns, and siling labuyo in an empty long-neck bottle (or any clean liquor bottle).
Pour the vinegar into the bottle then tightly cover it.
Lightly shake the bottle and store at room temperature for 3 days to allow the spices to blend with the vinegar (the longer you store it, the spicier it becomes).
Serve as a condiment with soy sauce or fish sauce for your grilled and fried dish. Enjoy!

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IMAGE SOURCE: Obsidian Soul, CC0, via Wikimedia Commons