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

By: calorie-shmalorie

calorie-shmalorie — Thu, 13 Aug 2009 15:14:19 +0000

Greetings Marketman! I just had to thank you for sharing your inasal recipe. It was fabulous! I brined, I marinated it according to specs, I basted often. And, I rested the chicken pieces after grilling.(Smiles) Perfect grilled chicken! Maraming salamat.

By: roy

roy — Wed, 12 Aug 2009 06:29:42 +0000

hi marketman,

I heard that people actually inject (via a syringe) the marinade into thick chicken parts such as the leg and breast to assure flavor and juiciness. Is this necessary? According to some sources, they put in isolate for water retention… is this also necessary?

By: jenn galvez

jenn galvez — Sat, 08 Aug 2009 09:24:51 +0000

why is my atsuete oil didn’t have the color red? is it in the oil that i used? i used canola oil? does it need to be vegetable oil? but in general it taste yummy minus the color..hehehe

By: Eric

Eric — Fri, 24 Jul 2009 08:00:15 +0000

Good tips MM,I tried your recipe and it was the winner. I am planning to open up a foodcourt restaurant here in the US and I already had meetings with the mall management and they won’t allow me to grill using charcoal. I check some commercial gas grill but pretty much all of them are like about 2inches of space from where the flames comes out to the top of grill. I have both gas and charcoal at home and I much prefer to use charcoal. I wonder if you have any tips in grilling using the gas grill.

Thank you so much.

By: Edna L. Sison

Edna L. Sison — Sat, 18 Jul 2009 21:01:59 +0000

I just wantto know the recipe of manok inasal of Bacolod because I taste this when I was on vacation last September the taste its so good Please send me the original recipe. I cant wait to taste it again.

By: Manang

Manang — Mon, 29 Jun 2009 09:20:23 +0000

I just recently made inasal using a recipe as recommended by a friend…I was not too impressed…the infusion of flavors was lacking. Maybe next time I should try yours instead. ‘Tis the grilling season here anyway (that is, if it will stop raining!) sigh….I won’t have the star margarine, though. I have not found any margarine that comes close…any ideas?

By: chaj

chaj — Mon, 15 Jun 2009 09:43:49 +0000

your recipe doesnt include sugar, maybe i will add sugar, brown sugar maybe…kasi sa mang inasal, there’s some sweetness sa inihaw nila…good afternoon. this is my first time to open your website. wow ang dami palang na miss ko na..regular ako sa mga food magazine, food,appetite,foodie,yummy,cook,cookbooks, eh na iiba pala sa iyo…regular na ako ngayon dito sa iyo….nice to meet yo mr marketman.

By: Carl

Carl — Wed, 11 Mar 2009 01:17:07 +0000

I have been fortunate enough to have enjoyed chicken inasal in Bacolod. Stayed at the King Hotel and really enjoyed my time there. Quite a change from the streets here in Canada but the people where so nice and I never once felt uncomfortable. Made the chicken here at home and it turned out rather nice though I did use lime juice rather than vinager for the marinating but used the vinager for the dipping.

By: Trixie

Trixie — Wed, 04 Mar 2009 14:17:03 +0000

Wait – what I meant was when I did it, it lacks the linamnam taste. What ingredient do you think should I increase or decrease? BTW, I made this ratio for 2 half-chicken breasts:
5 stalks chopped tanglad
half-head garlic, finely minced
1 medium luya, finely minced
4 T suka
4 T calamansi
1 t rock salt
1 t sugar
1/2 t freshly ground black pepper

And I basted it with a tub of Star Margarine.

Thanks sir MM!

By: Trixie

Trixie — Wed, 04 Mar 2009 14:06:26 +0000

Hi sir MM! I’m a fan of your blog and the recipes that come with it. I’ve tried to do your version inasal and everybody loves it! But for me, I think it lacks the “linamnam” taste. What do you think would make it malinamnam? Is it the basting sauce? Thank you very much!