Comments on: Inasal na Manok a la Marketman

By: marsh

marsh — Fri, 17 Aug 2012 07:55:54 +0000

Hi MM, i am living in Singapore where barbequeing is a no-no (on our block it is, you have to go out to the bbq pits which is quite a hassle).. but i really miss the inasal and want to try cooking it. Would there be an over-the-stove-top-version of it? Thanks

By: Clarissa

Clarissa — Wed, 08 Aug 2012 02:46:29 +0000

I tried this recipe on a rainy Tuesday! It came out brilliant. i added too much soy sauce, so it was darker than I wanted, and instead of grilling, I kinda boiled it in its marinade and allowed to crisp up in the same pan. Yummy. This is the real inasal flavor. I remember refusing to eat in the many local inasal joints because the food was bad. And it was only now I realize how bad some of the food are after having tried this. Never settle for those fast food joints.

By: 321GO

321GO — Sat, 04 Aug 2012 00:15:53 +0000

Your inasal recipe has replaced my own in our household. Its a big hit with both family and friends, never fails to satisfy. Thank you!

By: Mama Mia

Mama Mia — Thu, 02 Aug 2012 14:14:59 +0000

Yummy MM! I think I used to eat this with sinamak??? By any chance, does anyone here know how to make sinamak?

By: jazzie

jazzie — Thu, 02 Aug 2012 06:01:03 +0000

Thanks MM for unselfishly sharing your ideas, which for some would be the trick of their trade. And to you Betty Q for your inputs. Been a quiet follower for some time already. May your tribes increase.

By: Alex

Alex — Wed, 01 Aug 2012 02:31:54 +0000

Real Bacolod chicken inasal takes a bit longer marination. Horrors, no star margarine at all please. This is really basted in achuete oil. Many really use tuba vinegar instead of regular one. It does make a difference.

By: betty q.

betty q. — Tue, 31 Jul 2012 06:20:30 +0000

Corrine…In a blender, I put 2 cups COLD water first, then add 3 to 4 large cloves peeled garlic, 2 tsp. pepper, 2 tsp. garlic salt, 2 tsp. salt (I use cucharita as measuring spoon). I blend it till the garlic is pureed. Then I pour it over the chicken legs in a PLASTIC bucket. add another 2 cups of COLD water. For color, I add some turmeric…so it has a tinge of yellow. I do the water half and half because if I put the whole amount of water (4 cups) in the blender, it might just splatter all over the counter! The proportion above is just the base. You can add herbs to it if you want. But sometimes, I prefer to grill them as is without herbs after draining it. It still tastes really good just like lechon manok. Anyway, the brine above is enough for 4 pounds of chicken legs (no backs attached). Since I am still going to marinate them in MM’s marinade, then I do not add any herbs to the brine. Depending on the size of the chicken legs, make maybe 1/2 more recipe of the brine just enough to keep all the legs submerged. This brine has worked for me for soooooo many years (over 15 years) and I know it will work for you as well! Also, for the chicken legs, I prefer to buy again the smallest ones for they cook in less time plus para makarami!

MM’s post reminded me to make this again so I have chicken legs ready to be brined and marinated tom. morning for supper tom.

By: corrine

corrine — Tue, 31 Jul 2012 04:45:25 +0000

bettyq, can you please give the measurements of the salt and other ingredients per kilo of chicken? I tried brining before but didn’t work out well. :(

By: Marketman

Marketman — Mon, 30 Jul 2012 22:30:46 +0000

bettyq, yes, brining works well for chicken! It’s an extra step, but well worth the effort! However, for beginners, I suggest just 3-4 hours for brining modest sized chicken parts until you get the hang of it. I find you can overbrine small chicken parts… As for the time in the marinade, not too long either, as the meat gets a bit sour and the acids can break down the texture of the meat. The same advice for pork barbecue… on the streets or in commercial pork barbecues, what is sometimes viewed to be tender and soft is to me mushy and texturally damaged meat… risa, the heavy cast iron grills come from a commercial kitchen supplier in Cebu called Cebu metals. If you go into a commercial kitchen store, most will have these heavy duty grills for sale. On Pioneer Street in Mandaluyong, there is a place with stainless steel tables, etc. in the front parking lot, inside, they have these kinds of grill tops along with hundreds of other kitchen items. However, we did custom design the barbecue to fit the pre-made grills… :)

By: betty q.

betty q. — Mon, 30 Jul 2012 21:42:27 +0000

Sd…4 hours or more brining for just chicken legs is good enough for me if I am in a hurry. I have brined stuff overnight (half chickens) and it still remained moist after grilling. An yes, after brining, I still marinated it in MM’s inasal marinade though I held back a bit on the garlic and the salt for the brine had about 4 large cloves of garlic for 4 cups water, pepper, etc. It was just right for us after grilling. It was a bit of work but worth the effort!