Chicken Inasal!

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2 lbs chicken cut into serving pieces


2 tablespoons ginger, minced

2 tablespoons garlic, minced

3/4 cup lemongrass, chopped

1 cup coconut vinegar

1/2 cup lemon or calamansi juice

1 tablespoon salt

1/4 cup brown sugar

1 cup lemon soda (softdrink)

1/2 tablespoon ground black pepper

Basting Sauce:

3 tablespoons annatto oil (atsuete oil)

1/2 cup margarine, softened

1/4 teaspoon salt

1 teaspoon lemon or calamansi juice

Watch the cooking video:

Cooking procedure:

1. In a freezer bag or large bowl, combine chicken, lemongrass, salt, ground black pepper, ginger, garlic, brown sugar, vinegar, lemon-lime soda, and lemon juice.

2. Stir or shake the mixture until every ingredient is well incorporated. Marinade for 1 to 3 hours.

3. In a bowl, combine margarine, annatto oil, salt, and lemon juice then stir. Set aside.

4. Grill the chicken while basting generous amount of the margarine mixture.

5. Transfer the grilled chicken to a serving plate.

6. Serve with sinamak. Share and enjoy!




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  • 1 lb pork loin, cut into cubes
  • 1 cup vinegar
  • 2 pcs long green pepper
  • 1 1/2 tbsp brown sugar
  • 1 medium sized onion, chopped finely
  • 1 tbsp garlic, minced
  • 1 tbsp cooking oil
  • 1 cup water
  • 10 oz pork blood

Watch the cooking video:

Cooking Procedure

  1. Sauté the garlic and onion in a pan
  2. Add the pork and sauté for about 5 mins
  3. If you like it to be more tasty, you may add 1 pork or beef cube followed by a cup or two of water.
  4. Simmer until the water is almost gone to tenderize the meat
  5. Add the pork blood and mix well. Let this simmer for 10 minutes
  6. Add the vinegar. Simmer for 15 minutes.
  7. Put the brown sugar in followed by the long green pepper and simmer for 2 minutes
  8. Serve hot!

Preparation time: 10 minute(s)

Cooking time: 50 minute(s)

Number of servings: 4



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1 ½ lbs chicken, cut into serving pieces

1 ½ cups uncooked rice

34 ounces water (about 1 liter)

2 tbsp fish sauce

1 tsp garlic

1/2 tsp ground black pepper

1 cup onion, minced

4 pieces hard boiled eggs

1 cup scallions (green onions), minced

2 knobs ginger, julienned

3 tbsp safflower(kasubha)

1 piece chicken cube (bouillon)

1 piece lemon or 4 pieces calamansi

2 tbsp cooking oil

Watch the cooking video:

Cooking Procedure:

1. In a pot, heat the cooking oil then saute the garlic, onion, and ginger

2. Dash-in some ground black pepper

3. Add the chicken cube and cook until the cube melts

4. Put-in the chicken and cook until outer layer color turns golden brown

5. Add the fish sauce and uncooked rice then mix and cook for a few minutes

6. Pour-in the water and bring to a boil

7. Stir occasionally and simmer until the rice is fully cooked (about 30 to 40 minutes)

8. Put-in the hard boiled eggs

9. Add the safflower for additional color and aroma

10. Serve hot with toasted garlic, minced scallions, and kalamansi!

How to cook the toasted garlic (Tustadong bawang)


1/2 cup garlic, minced

1/2 cup cooking oil


1. Pour the oil in a pan then turn on the stove

2. Put-in the garlic immediately (make sure that the oil is not hot enough to fry the garlic)

3. Adjust the heat of the stove to “low” and wait until the garlic turns golden brown (or medium brown if desired)

4. Drain the oil and place in a bowl with paper towel or tissue

5. Use when needed