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)
dalisay nga langgaw (pure coconut vinegar)
kalamay (sugar. white)
sprite or 7-up (small bottle will do)
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
**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?