chicken-inasal-chicken-sari-sari.jpg

Just opened blog stats and found out that yesterday, four people were searching for the chicken inasal recipe.  (Don’t laugh; four is better than none.  Maybe someday, it will be  4 with many zeroes.)

I posted some weeks ago the chicken inasal –Iloilo style.  Yes there is a difference.

Actually, I have a faint recollection of what the Bacolod style is, having spent my early years there.  There had to be the calamansi or langgaw and the sprite…  But here’s the complete recipe as relayed to me by my brother.  He learned the right ingredients from his manug-inasal friend working in one of the chicken inasal restos around.  We had it for a couple of dinners and yes, it was the Bacolod version alright.

You will need:

1 kilo “45 days” chicken (that’s the white leghorn or bantress variety) cut up into barbeque slices (the best of course is still the native chicken or what we call as bisaya)

asin (salt)

dalisay nga langgaw (pure coconut vinegar)

ahos (garlic)

luy-a (ginger)

kalamay (sugar. white)

sprite or 7-up (small bottle will do)

calamansi

istiwitis oil (atchuete oil) * in a frying pan, put in cooking oil and fry in about a tablespoon of atchuete seeds till the color comes out

How to:

**Actually, the technique varies.  Others rub the chicken with salt and pepper, place them in a bowl and add in the rest of the ingredients except the atchuete oil which will be used as basting sauce.  My brother said (as told to him by his manug-barbeque friend) that a better way would be to thoroughly mix all the spices first in a bowl, tasting it to get the combination right before placing in the chicken slices to marinate.

As I’ve said in my other food entries, we Ilonggos normally don’t measure ingredients, say 1 tsp. or 1 tbsp…it’s all by estimate.  Try it that way; don’t be afraid to make tantya (estimate) and your Ilonggo cooking will be authentic.

P.S.  Share with us your experience of making the chicken inasal.  We would like to hear from you ha?

29 Responses to “Chicken Inasal–Bacolod style”

  1. carlene of iloilo Says:

    tnx sa pagpost sang recipe sang inasal… madamu gd nga tnx… d me daan kabalo pero pagopen ko sang site nyo may ara… tni dmu p gd nga recipe ang ipost nyo

  2. lala Says:

    namit gid ya ang inasal no?….especially sa mang inasal..try nyo bala kaon to…kumbinsing gid yah…hehehehe…damo na sila branch..may sa gaisano, robinsons, sa jaro, sa sm and many more..basta try nyo gid….mabusog gid kmo…

  3. carla Says:

    tani ang mang inasal may unlimitted rice pah…hehehehe…

  4. Boy Monreal Says:

    I agree 200%, the best inasal starts with a “bisaya” (native) chicken. Easy lang sa salt. Do not use vetsin for the chemicals they use is not good for you. White rice might taste better, but brown rice is best for your health. Don’t forget to have lakatan na saging for dessert – you need that potassium everyday to balance your salt intake.

  5. inday hami Says:

    carla, kabay mabatian sang Mang Inasal suggestion mo.hehe.

    Doc Boy, you’re very right. I’ve been msg-clean for years now. I get a headache whenever I taste vetsin in food. i wish Ilonggo cooking will start eliminating vetsin from its ingredients. am sure, truly traditional Ilonggo food didn’t have a need for vetsin.


  6. […] Rad wanted chicken.  Ok, this weekend, its Inday Hami’s pick.  Nonoy Rad will have his chicken inasal the following […]

  7. Mike Miller Says:

    I found your recipe for chicken Inasal yesterday, and I cooked it for my mother in law that is visiting from Oriental Mindoro. She had it at a friends house years ago, and really enjoyed this recipe.
    Me being a westerner(California), she was quit surprised that it all came out so well. I told her that it was the recipe and my Honey Ko that’s a good taste tester:)) When she says the marinade tastes good, then I cook it.
    Thank You so much. I will serve this time and time again.

  8. jovi oro Says:

    hi, jovi from dipolog city…try ko ung chicken inasal nyo d best pala,,,,thank’z sa recipes….bless u alway’s

  9. jovi oro Says:

    eloowwww.i’m jovi from DIPOLOG CITY……thank’z for the Inasal Recipes…god bless

  10. bongbong Says:

    mau nga gbi sa imo inasal,

    ako gali c bong2x sang tacurong sultan kudarat.una ko katilaw sang inasal na manok sa marbel fitmart mall sa koronadal city kanamit gid ya.. na inganyo ko magkaon sang manok sa inasal kay namit.. naga ipon ko kwarta para makalakat sa koronadal para lang matilawan ko ang paborito ko na sinogba na manok nyo..
    tani tagaan nyo ko sang gamay na recepi tag sekrito nyo nga namit ang manok..

    madamo gd na salamat sa pagbasa sang kominto ko sa inyo.. tag tani damo pa sang makatilaw sang manok nyo indi lang may kwarta kundi tani ang mga pobri man na gusto makatilaw sang manok nyo… salamat tag god bless….. number 1 ka sa akon…

  11. ed Valebia Says:

    sin-o gid ang original nga manog inasal sa bacolod cag ano ang apelyedo nila? cay cadamo na gid ang nagasiling nga sila gid ang una.

    thanks.

  12. Inday Hami Says:

    hi ed,

    salamat sa imo post. actually, mabudlay gid mag pinpoint kun sin-o gid ang nauna. siyempre, madamu sa ila nagaclaim man nga sila ang nauna.

    I would like to believe nga duru nga mga tawo ang naka isip man magluto sang inasal. posible nga sa ciudad sang Bacolod una nagsikat ang mga taga reclamation pero at the same time, may mga manug-inasal pa gid sa iban man ya nga parte sang Bacolod kag Negros Occidental as a whole.

    Same thing with Iloilo, there are pockets of places where certain enterprising Ilonggos started their little asal-asal business. Gani kabudlay gid mag-attribute kun si sin-o gid ang nauna.

    Personally, I’m more into identifying the distinct differences in the inasal of different places. For attribution, I’d credit it to the entire populace, say Bacolodnon or Ilonggo (that is, Iloilo). May ara man Dumaguete style–ang iya ka Jo’s Inato.

    To JOVI of Dipolog, thanks man gali at nakatulong ang aming recipe. Sori for the late reply.

  13. Inday Hami Says:

    Mike Miller too, thanks for your feedback. Glad your folks liked it.

  14. jun Says:

    baw kanamit gid sang bbque ba,,,,,daw kan on ko asta bokog……..

  15. jun Says:

    pwd mangayo sang tip sang pag luto nyo?

  16. glenn Says:

    hi!

    thanks for the recipe.. Ive been looking for this recipe for a long time! I can still remember when i went to bacolod last year, all ive eaten was chicken inasal. i ate at different restaurants/carinderia just to find the best inasal. unfortunately, i didn’t have the time to go to that place, i forgot the name, near SM bacolod, where my friends says that you can find the best inasal!

    thanks again and im going to cook this tomorrow even though i dnt have atsuete.

  17. glenn Says:

    hi,

    i cooked it today and the taste is awesome! thanks!

  18. Inday Hami Says:

    welcome from iloveiloilo:)

  19. Inday Hami Says:

    jun, sori for this very late reply. hmmm, tip sa pagluto sang inasal nga manok…
    * make sure nga not too strong ang imo baga sa oling
    * check and balance sa aslum sang langgaw kag sang asin
    * don’t overcook or madula ang juicyness sang manok
    * da best pa gid kun bisaya gid ang manok
    * bagay gid sa garlic fried rice
    * have the best sinamak to accompany it

    happy cooking sang imo inasal.

  20. christine Says:

    do you know where to buy that pure coconut vinegar?

  21. katz Says:

    tnx for the recipe,sa xmas.=)

  22. lemuel villarias Says:

    intra ko sa blog mo ha! sala mat sa guide recipe mo

  23. marlyn Says:

    hi hello dito ako batangas matagal kona pangarap lutuin yan paano ko ilagay ang asuete pls reply tnx

    1. iloveiloilo Says:

      hello marlyn. yung atsuete, iprito mu sa mantika at yan ang i-brush mo sa manok kung malapit nang maluto.

  24. Rudi Says:

    I will prepare this this for my dad who is from Bacolod. Thanks for the recipe!

  25. Anonymous Says:

    try q recipe nyo ah

  26. jen Says:

    ask ko lang… kung native chicken/ 45-day old, hindi na ba kelangan i-boil yung chicken para lumambot? diretso marinade na? gaano katagal i-marinade before ihaw?

    1. iloveiloilo Says:

      kung 45, no need to boil. as to the native, i suppose kung young pa ang manok, malambot pa yan. pero pag tandang na, makunat talaga. my brother told me once that some inasal houses boil their chicken first in this Ilonggo marinade for the flavors to seep it and of course, for the manok to soften. kaya pag grill, madali na lang.

  27. milet ocampo Says:

    I’ve also tried this one and it’s perfect!
    My friends loved it!

    -Pink

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

chicken-inasal-chicken-sari-sari.jpg

Just opened blog stats and found out that yesterday, four people were searching for the chicken inasal recipe.  (Don’t laugh; four is better than none.  Maybe someday, it will be  4 with many zeroes.)

I posted some weeks ago the chicken inasal –Iloilo style.  Yes there is a difference.

Actually, I have a faint recollection of what the Bacolod style is, having spent my early years there.  There had to be the calamansi or langgaw and the sprite…  But here’s the complete recipe as relayed to me by my brother.  He learned the right ingredients from his manug-inasal friend working in one of the chicken inasal restos around.  We had it for a couple of dinners and yes, it was the Bacolod version alright.

You will need:

1 kilo “45 days” chicken (that’s the white leghorn or bantress variety) cut up into barbeque slices (the best of course is still the native chicken or what we call as bisaya)

asin (salt)

dalisay nga langgaw (pure coconut vinegar)

ahos (garlic)

luy-a (ginger)

kalamay (sugar. white)

sprite or 7-up (small bottle will do)

calamansi

istiwitis oil (atchuete oil) * in a frying pan, put in cooking oil and fry in about a tablespoon of atchuete seeds till the color comes out

How to:

**Actually, the technique varies.  Others rub the chicken with salt and pepper, place them in a bowl and add in the rest of the ingredients except the atchuete oil which will be used as basting sauce.  My brother said (as told to him by his manug-barbeque friend) that a better way would be to thoroughly mix all the spices first in a bowl, tasting it to get the combination right before placing in the chicken slices to marinate.

As I’ve said in my other food entries, we Ilonggos normally don’t measure ingredients, say 1 tsp. or 1 tbsp…it’s all by estimate.  Try it that way; don’t be afraid to make tantya (estimate) and your Ilonggo cooking will be authentic.

P.S.  Share with us your experience of making the chicken inasal.  We would like to hear from you ha?

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s