Friday, May 4, 2012

Chicken Inasal (Grilled Chicken): the next Filpino food truck phenomenon?

I step closer to the carousel of the airport baggage section - I feel like I am sleep walking.  After spending the last 26 hours in airports and airplanes (and sleeping most of the time during the flights), I can't wait to get home.  I am feeling quite sluggish, but then a sudden gush of excitement kicks in, as I see my husband standing by the baggage claim. I tiptoe hurriedly to hug him and with a full smile I ask him:

"You told me I'll see you at the curbside"...

"I wanted to surprise you - Surprise!" he mumbled.

My heart fluttered.  It was one of those moments that make your heart smile.

"Are you happy to be home?", he asked.

"Of course" I whispered.

Then a loooong pause.

I realize how much fun I had the last 6 weeks, and I begin to realize that the words "of course" were only partly true haha.

And for the next few days, I (over)used the word "jet lag" for those days that I slept in all day.  Until a month has now passed... A month? Really?

That's how I've been the past few weeks here.  I'm just happy that my hubs didn't eject me like an old 80's mixed tape.  Nor did he ship me back to the Philippines for not being my usual self.  My kitchen has been quietly waiting for me to switch on the stove top. Take outs were the norm for most of those days.

That being said,  I would like to apologize to my Kulinarya buddies, as my April post is a tad late. But I didn't want to miss out on this one.  The challenge posed by Louie Yan of East and West is to take a Filipino standard and make it into a street food dish easily peddled through food trucks.  I know that  Filipino food is slowly getting out there, because Filipino food trucks across America are doing its work plying the streets, spreading Filipino food around.  With that in mind, I would like to introduce Chicken Inasal (grilled chicken) as a future food truck phenomenon.

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Chicken Inasal, is special blend of grilled barbeque chicken, popularized by the Ilongos.  The secret of these irresistable chicken pieces skewered in bamboo sticks is not only in the marinade but also the spicy sauce on the side.  The marinade is simple but the details such as the basting of atchuette oil (annato oil) while the chicken pieces are being cooked over glowing crimson coals make the difference.  


Chicken Inasal

10-12 pcs. chicken (around 4-5 lbs.)
1/3 c soy sauce
1/3 c coconut vinegar
2 stalks lemongrass (chopped)
2 inch ginger (pounded)
1 tsp pepper
1/3 c sugar


Mix all the ingredients except the chicken in a pan.  Simmer for about ten minutes.  Let it cool. Separate a portion for basting.  Marinate the chicken overnight or for at least an hour.  Grill chicken pieces until it's thoroughly cooked.

For Basting:
Annatto oil
Marinade
Mix the two ingredients together. Baste the chicken as needed.

For sauce or dipping:
1 tbsp soy sauce
1/3 c broth
2 tsp sugar
3 tbsp vinegar
chiles if desired
onions and onion leeks chopped

Mix all the ingredients together.  Stir and serve it together with the freshly grilled chicken. 




Oh by the way, grilling this chicken will definitely make a food truck rock... people will be raring to buy because the aroma will lead them where the food truck is parked. Cheers!


34 comments:

  1. I think it will definitely be a hit in the US... why not. Inasal places are all over the Philippines and people really patronize it so I think it will make the mark.

    ReplyDelete
    Replies
    1. thank you for the swift comment hehehe. I bet it could pass the grade no? Thanks again for being here.

      Malou

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  2. This chicken inasal was cooked perfectly and will definitely a number one seller in the food truck menu.

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    Replies
    1. Hello Ray! How's it been. It's been awhile.. sige I'll come up with a food truck na ng chicken inasal haha.

      Delete
  3. why do we have to simmer the ingredients for chicken inasal ?what's atchuette oil (annato oil) any substitute for it? thanks !

    ReplyDelete
    Replies
    1. hi there. I simmer the marinating ingredients together to fuse in the flavors. Make sure to let it cool before you pour over the chicken.
      Atchuette oil could be made by sauteing garlic and annatto seeds in a cooking oil. You could also add bay leaf to add a little flavor. Paprika could be used to replace annatto.
      I hope this helps. Thank you for your comment.
      cheers,
      Malou

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  4. Delicious looking chicken! Love the flavors!

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    Replies
    1. hello mj,
      i believe it's our first meeting... right? thanks for dropping by. hopping to your site now. :)
      malou

      Delete
  5. This comment has been removed by the author.

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  6. I can almost smell its yummy goodness! Must-try!

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    Replies
    1. Malou | Skip to MalouMay 5, 2012 at 6:39 AM

      hi iska, great to meet you!
      malou

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  7. I love chicken inasal but I never knew how to make it. Your pictures make me want to jump on the next plane to the Philippines and stuff myself with chicken inasal and fried rice. Thanks for sharing. Now I know how to make my own. :-)

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    Replies
    1. Malou | Skip to MalouMay 5, 2012 at 6:41 AM

      I'm glad I was able to deliver a 4D pic hahaha.. that's how my sister describes a picture that you could almost smell it haha! Thanks!

      Delete
  8. Oh memories...I love all of the Filipino grilled foods, especially inasal. I'm going with the fact that Filipinos are masters at grilling

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    Replies
    1. Im glad I was able to take you down memory lane. Happy as always to have you!

      Delete
  9. These flavors are fantastic! I can just imagine the amazing aroma...I agree, this would be a huge hit on a food truck :) And I must try this dipping sauce...delicious!
    Glad you had such a wonderful trip and happy to see you back, hugs!

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    Replies
    1. Alisha, yay GReat to have you back. I miss having you around... your sweet words always give me a lift. Happy weekend!

      Delete
  10. I must get some lemongrass - there's a bunch of stuff I want to try and I cannot find it. Coconut vinegar? That's new to me also! So much fun! So much to explore. I seem to have jet lag until my next trip - even if it's a year away!

    ReplyDelete
    Replies
    1. Hi Claudia,
      You could use your white vinegar, or if you have lemon, you could use that instead. I hope you could try making them and would love to know how it turns out.

      Happy Weekend!

      Delete
  11. Hhhhhmmmmm! I can almost smell the wonderblend of soy sauce
    vinegar, lemongrass, ginger and pepper... It spells h-o-m-e! Yes, it's potentially a hit Filipino food truck that's non discriminating whether Pinoy or not. (Orlyjr)

    ReplyDelete
    Replies
    1. Hi Orlyjr, Welcome to STM my FB friend. It was a pleasant surprise to see your comment here too. You don't know how thrilled I am :) I hope to see you around!
      xo,
      Malou

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  12. Oh I love chicken inasal, Malou! I've eaten a lot of it when I used to visit Bacolod! Would love to see it in food trucks here!

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    Replies
    1. Tina, Sorry for the late reply but salamt for coming over. THis is a Kulinarya event and glad that there are bloggers in the Kulinarya like you pa rin who come and visit. Maraming salamat sa yo!

      Delete
  13. Great idea for a food truck item! Or my kitchen, actually. Wonderful combo of flavors. Really good post - thanks.

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    Replies
    1. it's equally a good idea for the kitchen and for the food truck. Yesss! Thanks for coming over.
      malou

      Delete
  14. Dear Malou,

    We would like to invite you to the launching of McCormick’s new Facebook app in the event “Discover Flavors”. Join us on May 10, 2012 as we explore zesty surprises behind McCormick's herbs and spices. We’ll be waiting for you at Fully Booked TopShelf, B6 Bonifacio High Street, 11th Avenue, Bonifacio Global City, Taguig at 3:00pm.

    Don’t forget to RSVP to JC Pullan on or before May 9, 2012. You can reach him at the following contact details

    E-mail: jc@dualactionblender.com
    Mobile: 09166426832
    Telephone: 7503416

    See you there!


    Cheers,

    Princess Tan

    ReplyDelete
    Replies
    1. I was so thrilled to read the first sentence but when i realized that it was in BGC i sighed because I can't go as I am based here in STL. I wish this happened while I was there in the PHilppines for 6 weeks. OH well... sayang. but i will let you know when i get there. thanks for the invite.

      Malou

      Delete
  15. i'm sure this will be a sure hit !!! :) ahhh, i'm craving for some tuloy just by looking at those glazed chicken :P

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    Replies
    1. hello hazel, salamat. i had it again today hihihi. sarap!
      malou

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  16. Such a beautiful chicken dish. Almost looks identical to my King Pao chicken I posted previously!
    I must make this amazing recipe, beautiful presentation, as well!
    Malou, I haven't heard from you for a long time. I know you've been away to visit with you family, been checking out your latest, but haven't commented either. Can't not just visit and not say hello to you!
    Hugs,

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    Replies
    1. Hi Elisabeth,
      You know what's so funny is that yesterday, I was on my way to visit you but i got distracted. This morning I thought about you and meant to visit you today and i get this. Isn't that cool... we're so connected hahah. Thanks for dropping over. Now Im skipping over at your place.
      Malou

      Delete
  17. Yaaaay! My kids so love chicken inasal. When Mang Inasal opened in our province, they didn't stop making kulit to their father to bring them there. My hubby found it so expensive going there to eat or buying 2-3 times a week so what he did was to learn how to make inasal. Now I'm going to surprise them too the moment I get home for vacay and let them taste my version, care of your recipe! Keep them coming! :)

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  18. i can not wait to try this amazing recipe, all i wanted is simple yet super good food... thank you ate malou for sharing your talent.

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  19. So good thanks 4 sharing. I WAnna try this but what can I use to substitute lemon grass we don't have it here. Salamat

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Thank you for stopping by and oh I would be thrilled even more if you could leave a comment... :) Cheers!

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