Comments on: Inasal na Manok / Bacolod Style Grilled Chicken a la Marketman

by: shene

Sun, 05 Oct 2008 04:34:14 +0000

wooow!!!
its so very delicios

by: Marketman

Tue, 02 Sep 2008 06:00:37 +0000

john, if you read the post above, it suggests marinating for just an hour. Just put all the chicken pieces in a bowl, pour the marinade over and mix every 20 minutes or so. Put it back in the fridge if you live in a very hot area, but otherwise, you can marinate this on the kitchen counter if your chicken pieces started out cool and you cover everything with plastic wrap. Vinegar is to taste… just a little say two tablespoons for a medium sized chicken or more if you like it sour. There are NO exact measurements to this. Yes, you can use butter and annatto seed, but it will have a slightly different taste…

by: john

Tue, 02 Sep 2008 05:36:42 +0000

i’ve a question.. how much amount do you marinate the chicken? do you just put the whole thing inside the sauce or spread the sauce evenly then put it aside in a separate plate? do i have to put it inside the ref to marinate the chicken? And how much amount of vinegar? and for the star margarine… can i use ordinary butter? coz theres no star margarine here.. the butter or annato seed is for the coating while cooking the chicken.. right? please help coz i want to cook this coz i havent taste bacolod chiken for a long time.. thank you..

by: Hanninah

Wed, 13 Aug 2008 04:41:32 +0000

Wow ! Ang sarap! Gonna try it tonight !!!! Am so excited ! You are always the one I consult first for any recipe I need. The osso buco was DELISH !

by: stef

Wed, 30 Jul 2008 15:04:33 +0000

hi marketman!! kumusta na? just remembered this old post of yours. i was reading a few months ago about carcinogens and grilling food, and wanted to share with you and your readers that vinegar/citrus juices used in marination prior to grilling helps to reduce heterocyclic amines — provided of course that you don’t burn the pieces — black stuff is always a no-no anyway. but moderate charring is okay.