What does Andok’s, Baliwag’s and Sr. Pedro’s have in common?

Yes, they’re just a few

who had very successful selling lechon manok — one of Filipino’s all-time favorite dish,
be it “ulam” for ordinary days, holidays or special occasions. You don’t really need a big
capital here, just start a few pieces of chicken and a small place for grilling, and you’re
off to a good start. Who knows, you could be the next lechon king. Here are several
recipes I searched from the internet.

RECIPE #1

Ingredients

• 1 whole chicken
• 3 tablespoons of brown or white sugar
• 1 cup soy sauce
• 1 head garlic, minced
• 1 onion, finely chopped
 • 3 tablespoons of calamansi juice or lemon juice
• 1/2 cup of sprite, 7up or beer
• 2 cups of tanglad (lemon grass) for stuffing
• 1 teaspoon ground black pepper

Directions

1. Marinate the whole chicken in soy sauce, calamansi juice, minced garlic, chopped
onions, soda or beer, sugar and pepper.
2. Let stand marinate in the refrigerator for 1 to 3 hours.
3. Stuff the chicken cavity with tanglad (lemon grass).
4. Cook chicken on grill or in oven until golden brown

RECIPE #2 (from Nestle)

Ingredients

• 1 kg whole chicken

Marinade:

• 2 tbsp calamansi juice

• salt and pepper to taste
• 2 tbsp Maggi Savor, Classic
• tamarind or tanglad leaves for stuffing

Liver Sauce:

• 3 whole chicken liver

• 4 cloves garlic minced
• 1/2 medium onion diced
• 2 tbsp cooking oil
• 2 tsp cooking oil
• 1 11g Maggi Chicken Broth Cube
• salt and pepper to taste
• 2 tbsp vinegar
• 1 bay leaf
• 2 tbsp breadcrumbs
• 1 tsp brown sugar or to taste

Procedure

1. Rub chicken with calamansi juice, salt, pepper and Maggi Savor. Let stand for at
least four hours, turning occasionally to marinate evenly. Drain and reserve
marinade.
 2. Stuff chicken with tanglad or tamarind leaves and roast in an oven, turbo or over
hot charcoal. Add cooking oil to marinade and use this to brush chicken every
now and then as it cooks.
3. Prepare sauce. Pound together or put on a blender chicken liver, half of the garlic
and the onion. If using a blender, add a little water or broth to make a paste. Set
aside.
4. Heat oil and saute remaining garlic and onion. Stir in liver mixture, Maggi
Chicken Broth Cubes and seasonings.
5. Add vinegar and bay leaf. Simmer for 2 min. Stir in breadcrumbs; add sugar and a
little more water or broth to reach the desired consistency. Adjust seasonings to
obtain the desired balance of sweet and sour taste.
6. Cut up chicken into serving portions and serve with liver sauce.

RECIPE #3 Using Native Chicken

Mga Sangkap:

• 1 matabang inahing manok

• 1 itlog na nilaga
• 1 longganisa (bilbao)
• ½ kilo atay ng baboy
• 2 kalamansi
• 1 kutsarang toyo
• kaunting paminta
• kaunting mantikilya

Paraan

Patayin ang isang inahing manok na mataba at alisan ng lamang loob. Kung malinis na
ang manok ay ilagay sa loob ang lahat ng kahalong nababanggit sa itaas. Pagkatapos ay
tahiing mabuti upang huwag sumabog ang dahon ng sampalok. Magpabaga ng maraming
matitigas na kahoy at kung handa na ay litsunin na ang manok sa uling na gaya ng
ginagawa sa paglilitson ng baboy. Gamitin ang mantika na pambasa sa katawan ng
manok. Kung luto na’y hanguin.

Ganito naman ang paggawa ng sarsa para sa litsong manok. Lutuin sa baga ang atay at
saka bayuhin sa almires. Magpabango ng bawang sa mantika at dito ilalagay ang harina o
biskotsong dinurog at isang kutsarang asukal. Sabawan ng kalahating tasang tubig at
timplahan ng asin at suka. Kung luto na ay hanguin at ihaing kasama ang manok. Lagyan
ng kaunting paminta.

GRAVY RECIPE

Follow these three easy steps on how to make an instant and an all-purpose homemade,
but healthy
Gravy:

Ingredients:

• 1 small carrot, peeled and chopped into rough 1/2-inch pieces (about 1/3 cup)
• 1 small rib celery, chopped into rough 1/2-inch piece (about ½ cup)
• 1 small onion, chopped into rough 1/2-inch pieces (about ¾ cup)
• 3 tablespoons unsalted butter
• ¼ cup unbleached all-purpose flour
• 2 cups low-sodium chicken broth
• 2 cups low-sodium beef broth
• 1 bay leaf
• ¼ teaspoon dried thyme
• 5 whole black peppercorns
• Table salt and ground black pepper

Steps:

1. For bout five 1-second beatings, pound the carrot till it is broken into roughly ¼-inch
pieces. When carrot is broken, add celery and onion; pound vegetables till turned into
1/8-inch kaput pieces.

2. In a large saucepan, heat butter on a medium-high temperature; when the foam

subsides, add vegetables. Stir continuously until it is cooked, softened and browned for
about seven minutes. Slowly reduce heat. Stir the flour for about five minutes till it is
golden browned and attained its yummy scent. Constantly beat with gradual pouring of
broths and wait till it heats up. When it is boiled, cream-off any foam that shapes on its
surface. Add bay leaf, thyme and peppercorns. Simmer and stir once in a while for about
20-25 minutes. Wait till it is thickened and reduced to 3 cups.

3. Strain gravy and get the fine-mesh texture into clean saucepan, press the solids to
extract; discard solids. Adjust the seasonings with salt and pepper. Serve it hot.

source: dyaryoboy.com, pinoywebsights.com, nestle.com.ph, sme.com.ph

Buto,t balat, Ilo-ilo
22 Aug2006

Inasal na Manok / Bacolod Style Grilled Chicken a la

Marketman
by Marketman

I have never been to Bacolod. I almost visited the city earlier this year but the trip was
postponed at the last minute. I realize that I am missing a serious culinary
experience… Everyone I spoke to about Bacolod waxed poetic about the food; but
the one big caveat was that the best food was in private homes, not on the streets or
in restaurants. The bottom line, I would
need a seriously well-connected guide to get
me into the back doors of all the old estates
in order to eat like royalty (not to mention
photograph and write about it). While there
are a few people I know from Bacolod, none
were in the mood to get fatter alongside me in a
multi-day eating and market tour. And I
suppose families guard their special recipes
like precious heirlooms. There are some
faithful Bacolod-based or bred readers of the
blog who have graciously offered suggestions
of places to see, eat, etc. and I am still hopeful that one day soon I will make the trip. The
one specialty that I have had several times in several different places, but never in
Bacolod, is their famous Chicken Inasal or Grilled Chicken. What’s the big deal,
anyway???
I did a quick search on the internet and ended up at this article by Heny Sison on
“Mang Melchor’s Chicken Inasal.” I decided to make the recipe she describes as my
“control” and also simultaneously concocted my own recipe based on the versions I had
consumed so far. Mang Melchor’s version goes
something like this… take chicken parts and place it
in a big bowl. Add finely chopped ginger, garlic,
brown sugar, cane or coconut vinegar, kalamansi
(calamondin), rock salt. Marinate the chicken for
about an hour (not much longer as the vinegar will
have almost completely “cooked” the meat.) Then fire
up a charcoal grill and barbecue the chicken over
medium-low flames while basting with achuete (annatto
seed) oil. To make the achuete oil, heat up several
tablespoons of vegetable oil, drop in 2 tablespoons of
achuete and turn the fire off after a minute or so. Let
the oil absorb the intensely orange red color of the
achuete and strain away the solids. Cook until chicken is
just done and remove from the heat. Best if eaten
within 15 minutes of coming off the grill with a good native vinegar and some
crushed chillis. A tip, don’t scrimp on the ingredients, overdoing it is difficult to do. The
key is to infuse flavor into the chicken. Good vinegar is imperative. I used native
coconut vinegar.

For my version, I incorporated Star Margarine. Yipes, is right. I never ever used Star
Margarine when I was growing up. I only used butter. My parents were big anti-
margarine crusaders. But those in the Bacolod “Inasal nga Manok know,” whispered
that Star Margarine is one of those secret
ingredients that I just had to try so I took
their advice with superb results… So here
goes with Marketman’s version… Place
your chicken parts in a bowl. Add lots of
finely minced ginger, garlic, good native
vinegar, calamansi, lots of chopped
lemongrass, I used over 8 stalks! (the other
secret ingredient), rock salt and lots of
cracked black pepper (another key
ingredient). Marinate for an hour, stirring
to coat chicken pieces evenly. Meanwhile,
make the basting sauce with an entire medium tub or more of star margarine that
you melt in a small saucepan over a low flame. Add a tablespoon or so of achuete oil
if you are one of those who must have the color and even more cracked black
pepper. Barbecue over medium to low flames (the photo up top is just for graphic effect,
that was a flare-up that had to be put out!) until cooked, basting several times with the
star margarine, achuete oil and black pepper mixture. I tried a version where I pre-
baked the chicken to ensure that it was cooked inside but that version resulted in a dryish
chicken, don’t do it. If you live abroad, I have tried this with a good organic cider
vinegar that yielded good results.

How did it turn out? SPECTACULAR. I kid

you not. Both versions were super sarap but
I am partial to the heavy margarine basted,
lemongrass scented and high pepper content
of the Marketman version. This was special
grilled chicken. Excellent with vinegar. I
easily ate several pieces in addition to healthy
servings of paella. Try it the next time you
have a hot grill going! The last two pictures are
the margarine versions. The second and third
photos are the achuete oil version. Cooked
they were nearly indistinguishable visually,
but flavor wise, the margarine one did it for me… Many grillers have a tendeny to
overcook chicken so watch these closely – you want them juicy inside but possessing a
nicely flavored skin and crust. Absolutely YUMMY! Great party food.
Category: Barbecue & Grilling
Style: Other

Special Consideration: Quick and Easy

Ingredients:
chicken thigh or leg
ginger
garlic
brown sugar
cane vinegar or coconut vinegar
calamansi
rock salt

Directions:
Marinate all ingredients for an hour before grilling.
Before grilling, make the achuete oil.
Make a slit on each side of the marinated chicken.
Baste the chicken with achuete oil while grilling.
Serve with sinamak, soy sauce, calamansi and fresh siling labuyo.
To make the achuete oil: Warm enough achuete seeds in lots of cooking oil over
moderate heat for one to two minutes. Do not let the oil burn. Set aside and stir until the
oil turns orange in color.

(source: Mang Melchor's chicken inasal in Bacolod City)

FOWL PLAY IN 'MANOKAN' COUNTRY

BACOLOD CITY, August 23, 2004 (STAR) A TASTE OF LIFE By Heny Sison - Food
tasted much better the second time I visited the city of smiles, charming Bacolod. My
gracious host from the Bacolod Negros Occidental Bakery Association, with the support
of Ferna Corporation, invited chef Jane Paredes and me last July 31 for a cooking and
baking demonstration. Because of the positive turnout, they invited me again for a repeat.
How could I resist the offer of my hospitable and good-natured friends? In the back of
my head, I could hear the famous Indiana Jones theme playing as scrumptious and
delicious visions of food danced around in my head. Just like a scientist on the trail of a
UFO sighting, I could not wait to embark on yet another gastronomic adventure with my
food expedition team, composed of buddies and chefs Jane Paredes and Ben Go.
Completing the crew were Ben’s sister Mary Yu and her husband Tony Yu.
Priority on my list was to find authentic chicken inasal, the real juicy deal from the
humble sidewalk stalls of Bacolod where it was first developed. This delicacy is the most
raved among Negrense specialties, and although this dish has spread its wings and is
offered in the more popular chicken houses in the metro, I had to sink my teeth in the
original recipe and experience for myself why chicken inasal has received so much
acclaim.

Ben, who is a true-blooded Bacolod native, complete with the unmistakable Negrense
accent, took us to Manokan Country. The call of the wild is hard to resist, which is why
more friends joined us for the adventure. It was a bonding of three generations, from
grandma Belle Serna, daughter Betsy and granddaughter Bessie. Food brings them
together, and it is their love for food that keeps their relationship strong.

This was not a glamorous tour, mind you. Manokan Country is actually a strip of modest
carinderia establishments not exactly listed in the Hommes Travel Destinations Guide
Book. Nothing goes to waste here. Chicken is cut up and served in every way imaginable,
from chicken feet to puwit ng manok, chicken liver and gizzard.

Come as you are is the dress code, and you may show up even in your frumpiest duster.
No one will care. However, the moment I took a whiff of the sweet smoke wafting from
the flames, I was instantly captured. The aroma just lifted me off my feet and led me
straight to a rundown, rather decrepit joint called Nene Rose II. Looks do deceive,
because if my nose should fail me, I would not know that I would be in the midst of
chicken paradise.

I met heaven’s gatekeeper, fowl heaven that is, the humble, gracious and soft-spoken
Mang Melchor, who manages, owns and cooks the juiciest, tastiest native chicken that
I’ve had in a long time. I watched him stoke the flames as skewered chicken in bamboo
sticks were charcoal-grilled to perfection. Truly an ambassador of goodwill, he shared the
formula in coming up with this delectable treat. Ginger, garlic, brown sugar, calamansi,
rock salt and native coconut vinegar make up the marinade. The vinegar is the secret
ingredient in making chicken inasal. After marinating, the chicken is basted in achuete
oil. The skewered chicken each has two slits to let the juice ooze through as it cooks.

And what makes it chicken without equal? The secret, he claimed, is in the native
coconut vinegar, which he uses in the marinade. This adds to the chicken’s juicy
succulence with a distinct taste that’s deliciously earthy and smoky. The inasal is not
quite complete without its dipping sauce, which is a mix of sinamak, toyo, sili and
calamansi. I had to take a picture of Mang Melchor for my column. Since I forgot to take
along my digital camera, I used my cell phone instead. The picture came out hazy, so that
once in Manila, I sought help from another hospitable Negrense, Jun Jun Lopingco, to
take another picture of Mang Melchor. Here is a guy who is hesitant to be in the
spotlight, but nevertheless deserves the credit and respect due him.

Presentation is a key factor in heightening one’s dining experience. But who needs to
spruce up something that tastes heavenly as it is? You wouldn’t want to mess up with
perfection, right? At that time, ambience was the last thing on our minds as my fellow
gastronomes and I were so busy licking our fingers spending the afternoon gorging on
chicken inasal. With the aftertaste of the spices still tingling on our palates, I ordered an
extra 30 pieces of half-cooked chicken inasal for pasalubong. Between me and the team,
we took home a total of 54 pieces, all to be stored in the freezer to be thawed and grilled
whenever the craving for chicken inasal takes over us, which is quite often. And now
after a week of stuffing myself, I swear it will be quite a while before I lay my hands on a
few good hens… but then again who knows? So, when in Bacolod, dear readers, do drop
by Manokan Country. It may not be a tourist attraction, but with word of mouth, thanks
to your adventurous taste buds, it may well soon will be!

Here is the recipe for Mang Melchor’s chicken inasal.

Mang Melchor’s Chicken Inasal chicken thigh or leg

ginger

garlic

brown sugar

cane vinegar or coconut vinegar

calamansi

rock salt

Marinate all ingredients for an one hour before grilling.

Before grilling, make the achuete oil.

Make a slit on each side of the marinated chicken.

Baste the chicken with achuete oil while grilling.

Serve with sinamak, soy sauce, calamansi and fresh siling labuyo.

To make the achuete oil: Warm enough achuete seeds in lots of cooking oil over
moderate heat for one to two minutes. Do not let the oil burn. Set aside and stir until the
oil turns orange in color.

***

Exact measurements of the ingredients are not listed because Mang Melchor says he does
it by feeling and tasting. In other words he does it oido. You can also do the same. I
guarantee that it will be as tasty and juicy as Mang Melchor’s.
Chicken Inasal–Bacolod style

Just opened blog stats and found out that yesterday, four people were searching for the
chicken inasal recipe. (Don’t laugh; four is better than none. Maybe someday, it will
be 4 with many zeroes.)

I posted some weeks ago the chicken inasal –Iloilo style. Yes there is a difference.

Actually, I have a faint recollection of what the Bacolod style is, having spent my early
years there. There had to be the calamansi or langgaw and the sprite… But here’s the
complete recipe as relayed to me by my brother. He learned the right ingredients from
his manug-inasal friend working in one of the chicken inasal restos around. We had it
for a couple of dinners and yes, it was the Bacolod version alright.

You will need:

1 kilo “45 days” chicken (that’s the white leghorn or bantress variety) cut up into
barbeque slices (the best of course is still the native chicken or what we call as bisaya)

asin (salt)

dalisay nga langgaw (pure coconut vinegar)

ahos (garlic)

luy-a (ginger)

kalamay (sugar. white)

sprite or 7-up (small bottle will do)

calamansi

istiwitis oil (atchuete oil) * in a frying pan, put in cooking oil and fry in about a
tablespoon of atchuete seeds till the color comes out

How to:

**Actually, the technique varies. Others rub the chicken with salt and pepper, place them
in a bowl and add in the rest of the ingredients except the atchuete oil which will be used
as basting sauce. My brother said (as told to him by his manug-barbeque friend) that a
better way would be to thoroughly mix all the spices first in a bowl, tasting it to get the
combination right before placing in the chicken slices to marinate.

As I’ve said in my other food entries, we Ilonggos normally don’t measure ingredients,
say 1 tsp. or 1 tbsp…it’s all by estimate. Try it that way; don’t be afraid to make tantya
(estimate) and your Ilonggo cooking will be authentic.

jun, sori for this very late reply. hmmm, tip sa pagluto sang inasal nga manok…
* make sure nga not too strong ang imo baga sa oling
* check and balance sa aslum sang langgaw kag sang asin
* don’t overcook or madula ang juicyness sang manok
* da best pa gid kun bisaya gid ang manok
* bagay gid sa garlic fried rice
* have the best sinamak to accompany it

happy cooking sang imo inasal.

ask ko lang… kung native chicken/ 45-day old, hindi na ba kelangan i-boil yung chicken
para lumambot? diretso marinade na? gaano katagal i-marinade before ihaw?

Reply

1. iloveiloilo Says:

September 18, 2009 at 2:38 am

kung 45, no need to boil. as to the native, i suppose kung young pa ang manok,
malambot pa yan. pero pag tandang na, makunat talaga. my brother told me once
that some inasal houses boil their chicken first in this Ilonggo marinade for the
flavors to seep it and of course, for the manok to soften. kaya pag grill, madali na
lang.
Chicken Inasal Ingredients:
1 kilo chicken; breast and wings preferred
4 stalks lemon grass; julienned
1 lemon; juice extracted
1 lime; juice extracted
1 clove garlic; crushed
2 tablespoons 7-up or Sprite soda
Ground black pepper
1/4 cup annatto seeds
2 tablespoons butter
Chili pepper flakes (optional)
Skewers for grilling
Salt to taste
Cooking oil

Chicken Inasal Cooking Instructions:

In a bowl, marinate chicken overnight in salt, pepper, garlic, lemon grass, lime and lemon
juice, and 7-up or Sprite soda. Set aside.

Fry annatto seeds in cooking oil. Let cool, crush, and drain the annatto oil in a bowl. Set
aside.
Prepare a mixture for bashing by mixing annatto oil, marinade, and butter. Pan boil for
few minutes and season with salt and MSG if desired. – Filipinos, sometimes, has this
tantsa tantsa lang (estimate and approximate) method of cooking. Experiment, therefore,
on your best combination.

Skew the chicken and grill over the hot charcoal, brushing it with the mixture once in a
while. Grill until done.

Cooking Tip:

You can substitute kalamansi for lemon and lime. Adding 1 tablespoon of vinegar in the
marinade is good if you intend to preserve the left over chicken inasal in a day or two.

Bacolod Chicken (Chicken Inasal)

My requirements for a cheap chic recipe? It has to be easy to make (because, much as I
love puttering away in the kitchen, I do have other things to do). It has to be inexpensive.
Most importantly, it has to taste good.

Tonight, we're having Bacolod Chicken (or, 'chicken inasal' as we born-and-bred

Bacolodnons put it) and it's definitely a Cheap Chic Couple favorite.

Making this dish always brings me home to Bacolod City, figuratively speaking. While
we also frequented the more upscale Bacolod Chicken House, owned by my University
of St. La Salle batchmate Dino Cajli's family, my fondest memories are of going to
Manokan Country by the Seaside Reclamation area, choosing a stall from the dozens that
lined the entire block, sitting at rustic, bare-bones benches and tables, breathing in the
aroma of the chicken grilling just a few feet away wafted in the air, and in no time at all,
being served 'pecho' (breast) or ''paa (thigh) with a plate of steaming hot white rice
topped with fried minced garlic.

Here's my recipe for Bacolod Chicken:

2 chicken breasts (or thighs, if you prefer dark meat) with skins on

MARINADE
1 c. coconut palm vinegar (found at Filipino or Asian stores)
1 bottle Sprite (20 oz.)
1 thumb-sized ginger, sliced
juice of 4 kalamansi (but if you can't find kalamansi, use the juice of 1 lime or lemon
2 stalks lemongrass, pounded and cut into 2-inch pieces
2 T. salt
2 t. pepper

BASTING SAUCE
1/4 c. vegetable oil
2 T. margarine
2 t. salt
2 T. achuete/annato seeds
juice of 2 kalamansi (or juice of 1/2 lime or lemon).

To make basting sauce, heat oil, add margarine and salt. Drop in achuete/annato seeds
and stir until color is extracted. Remove from heat and add kalamansi/lemon/lime juice.

Prick the chicken with a fork to ensure that it absorbs the marinade. Marinate chicken in
vinegar, Sprite, ginger, lemongrass, kalamansi/lime or lemon juice, salt and pepper for at
least an hour. Grill over medium to high flame while basting with sauce.

Don't forget to make a side dip of 'sinamak' (coconut palm vinegar with minced garlic,
ginger and chilis) since no self-respecting Bacolodnon would eat his or her Bacolod
Chicken without dunking it in 'sinamak'.

Bacolod Chicken Recipe

Ingredients:

1 whole dressed chicken, sliced into quarters, or 8 pieces chicken drumsticks or thighs
1 c native cane vinegar
1 bottle (about 1 1/3 cups) 7-up
1 thumb-sized ginger, minced
6 pcs calamansi
2 tbsp rock salt
2 tsp pepper

For basting sauce:

1/4 c cooking oil

2 tbsp margarine
2 tsp salt
2 tbsp achuete seeds
2 pcs calamansi

Procedure:

Marinate chicken in mixture of vinegar, 7-Up, ginger, calamansi juice, salt and pepper for
at least one hour, or overnight in refrigerator.
When ready to cook, heat an indoor grill or charcoal in an outdoor grill to medium. If
desired, thread chicken into barbecue sticks. Cook chicken over grill until done, basting
frequently with the basting sauce.

To prepare basting sauce:

Heat oil in a saucepan then add margarine and salt. Drop in achuete seeds and stir until
color is extracted. Remove from heat and add calamansi juice. Use to baste chicken.

Tinola: A Favorite Philippine Cuisine

Worried about having guests for dinner? Thinking of what delicious food to serve that
would also be economical to serve? Thinking of having food delivered or eating out?
Hold one’s horses! Here’s a favorite Philippine cuisine that is super tangy and super cost-
effective—yet is a common native dish in classy restaurants. And here’s the best part, the
bonus. This Philippine cuisine can be served with some hot supplements to really work
out sweat in its devourer.

Introducing the Philippine cuisine “Tinola.” It is not only delicious and inexpensive; it is
also a healthy balanced food for your guests and family. This Philippine cuisine can be
cooked with various main ingredients: chicken, milkfish, shellfish, or even edible,
cultured frogs. But in most cases chicken is used in this native dish, especially the native
chicken. So for a kilo of chicken, one needs an average size ginger, onions, native “sili”
(chili) leaves, a small green papaya, eight garlic pieces, about four cups of water, and
some 4 spoons of fish sauce (“patis”) to taste.

Cooking this Philippine cuisine is quick and easy. Just sauté chicken in right amount of
cooking oil with sliced ginger, garlic and onions. Make sure the spices (especially the
ginger) turn light brown first before joining in the chicken pieces—and the fish sauce.
After a minute of sautéing, pour in water and sliced papaya and boil until everything is
tender. Finally, put in the “sili” leaves, simmer for another minute, and there we have it.
Now here’s to give it some delectable kick: serve hot with a separate fish sauce with
ground raw “sili” in a small saucer.

A really old style of cooking this native dish is using a live chicken. After slaughtering,
the chicken’s blood is mixed with raw rice and put in the pot when everything is tender.

Now, if native chicken is used, the cooking gets yummier flavors. But more time will be
devoted to tenderize the chicken flesh. Native chicken are often tough (so get younger
ones). But they’re also known for bringing out pungent chicken flavor.

So we use the same procedure with sautéing and all, but when water is poured with the
papaya, more time is needed to simmer everything. Hold the “sili” leaves awhile. When
the flesh gets tender enough (How do you know it’s tender? Sample it) the leaves go in
next. Simmer a minute and serve.
Tinola has been a Filipino solution to affordable but classy and tasty native dish. This
Philippine cuisine easily impresses guests of any nationality with regards to taste, aroma,
appeal, and balance.

Here is a basic CHICKEN INASAL RECIPE – Ilonggo style.

Actually, the recipe varies from vendor to vendor, resto to resto. Find your best
combination.

Wait! To be truly authentic, you must learn how to slice your chicken into the right
inasal cuts and skewer them on bamboo sticks perfectly. (A student of mine did a feature
on these bamboo sticks. Very interesting. Await the post).

You will need:

* sea salt (we Ilonggos, just like other Filipinos, don’t measure like the westerners do.
Tantya-tantya lang (just estimate). Taste the marinade for the saltiness).

* garlic, crushed well

* sugar, brown or white will do (taste the marinade, when its sweet, that’s it)

* a bottle of Sprite or 7-up

* soy sauce (some use this sparingly; others don’t include it at all)

* black pepper (optional)

* vetsin or monosodium glutamate (personally, i have banned it from all my cooking

but since we’re talking about the typical inasal recipe in Iloilo, well, I should say,
Ilonggos in general like putting vetsin into their cooking)

* 2-3 pieces calamansi (optional too or it will border on the Bacolod version)

* just a little langgaw or vinegar (some manug-inasal put this to preserve the meat, in
case it will have to stay longer on the shelf)

* about a kilo of chicken (that’s 4 basic cuts–2 pecho (breast + wing) & 2 paa (leg+
thigh) and the remaining parts)

Well, I guess that’s about it. Mix everything in a deep bowl and let stand for 20 minutes
or more. Then, you’re ready to tuhog (to skewer) them on thick bamboo sticks and
sugba (grill) over charcoal.

Ilonggo inasal is not complete without the banyos (the basting sauce if you may call it).
Some use the marinade alone. Others add banana catsup and cooking oil to it. Others
extract the color from istiwitis and add this to the marinade. Others cook a tablespoon or
two of istiwitis in cooking oil. Experiment on your best combination.

I wish I have a picture to accompany this blog. I’m afraid you’ll just have to imagine for
now.

Gudlak sa pagluto! (G oodluck to your cooking!)