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mang inasal secret recipe
- Thread starter canto
- Start date
- Replies 40
- Views 14,760
- Thread Starter
- #2
ung alam q jan margarin lng yan walang masyadong toyo para hnd ma itim ang manok try nyo babad nyo ang manok sa kunting toyo, suka, bawang, siboyas, kalamansi, saukal at asin dapat toyong toyo ang manok nyo para ma absorb tapos pag mag ihaw na lagyan ng magarin yun na mang inasal na kayo na bahala sa kanin
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Gan0n b?bacolod dn ako..mkpasyal nga jan sa inyo minsan sa bolivard.matikman y0ng man0k.mis q na timpla sa atin.hehe
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hehe.. thanks dito... suki ako ng mang inasal eh.. xD
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Gusto ko rin malaman secret nila kasi kakaiba talaga lasa ng chicken inasal ng Mang Inasal and I mean that in a good way ha? Fave ko din sila eh 
Affordable na masarap pa! 
Pero syempre wala naman atang makakaalam nung secret recipe nila unless nagwork ka dun. hehe.
Itanong niyo kaya sa fanpage nila sa Facebook? haha. Baka sakaling sagutin nila.
Eto yung link na binigay ng friend ko para sa official fanpage nila (don't worry, di to virus promise) http://goo.gl/W4v0
Affordable na masarap pa! Pero syempre wala naman atang makakaalam nung secret recipe nila unless nagwork ka dun. hehe.
Itanong niyo kaya sa fanpage nila sa Facebook? haha. Baka sakaling sagutin nila.
Eto yung link na binigay ng friend ko para sa official fanpage nila (don't worry, di to virus promise) http://goo.gl/W4v0
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tama margarine masustansya hehe
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Inasal da best!!!!
Ano kaya talaga ang secret recipe ng Mang Inasal? Malamang di nila irereveal yun noh kasi yun ang susi nila sa success nila. haha. Pero madalas na rin akong napapakain sa Mang Inasal kasi nakaka-addict nga talaga yung chicken nila. Unli rice pa! Saan ka pa? Lol.
Kayo? Anong nagustuhan niyo sa Mang Inasal?
Uy magpost nga tayo sa Facebook ng Mang Inasal? haha. Wala lang. Trip lang. Eto yung official Facebook nila oh: http://goo.gl/W4v0
Kayo? Anong nagustuhan niyo sa Mang Inasal?
Uy magpost nga tayo sa Facebook ng Mang Inasal? haha. Wala lang. Trip lang. Eto yung official Facebook nila oh: http://goo.gl/W4v0
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ano ba talaga ang secret recipe nila?
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Ano nga ba?
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Ano nga ba talaga? hahahaha. Yan talaga ang tanong ng lahat. Well I don't think they're revealing any of their secrets any time soon. Secret to their success din yang kakaibang recipe nila eh. Marami namang nahuhumaling sa Mang Inasal diba? Mahal ko din sila kaya gusto ko din silang tulungan makaabot sa 15,000 fans. haha. Na-like niyo na ba ang official fan page nila sa Facebook? Eto yung link: http://goo.gl/W4v0
Kung may mga kakilala din kayong fans ng Mang Inasal, isuggest niyo na rin
Kung may mga kakilala din kayong fans ng Mang Inasal, isuggest niyo na rin
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konting pagmamahal at extra rice....
hahaha...
hahaha...
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RECIPE ba?
2 Chickens (free range if available)
3/4 cup Filipino vinegar
1/4 cup Garlic finely minced
2 stalks Lemon grass optional
Salt
Annatto oil (see notes below)
Wooden skewers
Spiced vinegar
Additional Ingredients Instructions:
2 free-range chickens, approx. 3 pounds each, or if you can find smaller chickens, use 3 of them
3/4 cup Filipino vinegar, palm if you can find it, or cane; or if you must, the equivalent in kalamansi juice (available in the frozen aisle of your Asian market if you don’t have access to fresh)
1/4 cup garlic, minced very finely, or better yet, mashed into a paste with 2 teaspoons sea salt
achuete or annatto oil, made by steeping 1/4 cup annatto seeds in 1/2 cup hot oil for half an hour (If not available, you may mix a small amount of paprika and tumeric to achieve the same color.)
thick wooden skewers, soaked for 1 hour in water prior to cooking
Bottled spiced vinegar for serving, or make your own by mixing Filipino vinegar, lots of crushed garlic, a bit of salt, and a handful of Thai peppers or other tiny red hot peppers
Chicken Inasal Cooking Instructions:
Quarter the chickens, or if using the small ones, halve them. Marinate in the vinegar, garlic and salt, several hours or overnight, turning several times.
Preheat grill to 350 degrees. Make sure your grill is cleaned and oiled well. Cook over indirect heat for 20 minutes, basting with the achuete oil.
Turn and cook for 10-15 minutes more, or until thickest parts of chicken exude clear juices when pierced. Can also be made in a grill pan on the stove if no outside barbecue is available.
Serve immediately with the spiced vinegar. Other welcome additions to the vinegar: some soy sauce or fish sauce if you like, or even some minced ginger.
Variations:
Another technique we’ve found to work well, is to heat the oil in which the annatto is to be steeped, and to steep the garlic (and lemon grass if using) together with the seeds. This ensures a more even distribution of flavors. Just remember to discard this mixture when you’re done with the cooking, as you risk botulism from the garlic. Or, if you want to make it ahead of time, be sure to refrigerate the oil to retard any toxins from developing.
If your chicken is particularly fatty, you could render the fat slowly in a skillet, and use that instead of cooking oil to steep the annatto seeds. In which case, you’ll want to have enough not only for basting but also for serving later, as there’s nothing more appetizing than chicken inasal drizzled with this orange concoction.
2 Chickens (free range if available)
3/4 cup Filipino vinegar
1/4 cup Garlic finely minced
2 stalks Lemon grass optional
Salt
Annatto oil (see notes below)
Wooden skewers
Spiced vinegar
Additional Ingredients Instructions:
2 free-range chickens, approx. 3 pounds each, or if you can find smaller chickens, use 3 of them
3/4 cup Filipino vinegar, palm if you can find it, or cane; or if you must, the equivalent in kalamansi juice (available in the frozen aisle of your Asian market if you don’t have access to fresh)
1/4 cup garlic, minced very finely, or better yet, mashed into a paste with 2 teaspoons sea salt
achuete or annatto oil, made by steeping 1/4 cup annatto seeds in 1/2 cup hot oil for half an hour (If not available, you may mix a small amount of paprika and tumeric to achieve the same color.)
thick wooden skewers, soaked for 1 hour in water prior to cooking
Bottled spiced vinegar for serving, or make your own by mixing Filipino vinegar, lots of crushed garlic, a bit of salt, and a handful of Thai peppers or other tiny red hot peppers
Chicken Inasal Cooking Instructions:
Quarter the chickens, or if using the small ones, halve them. Marinate in the vinegar, garlic and salt, several hours or overnight, turning several times.
Preheat grill to 350 degrees. Make sure your grill is cleaned and oiled well. Cook over indirect heat for 20 minutes, basting with the achuete oil.
Turn and cook for 10-15 minutes more, or until thickest parts of chicken exude clear juices when pierced. Can also be made in a grill pan on the stove if no outside barbecue is available.
Serve immediately with the spiced vinegar. Other welcome additions to the vinegar: some soy sauce or fish sauce if you like, or even some minced ginger.
Variations:
Another technique we’ve found to work well, is to heat the oil in which the annatto is to be steeped, and to steep the garlic (and lemon grass if using) together with the seeds. This ensures a more even distribution of flavors. Just remember to discard this mixture when you’re done with the cooking, as you risk botulism from the garlic. Or, if you want to make it ahead of time, be sure to refrigerate the oil to retard any toxins from developing.
If your chicken is particularly fatty, you could render the fat slowly in a skillet, and use that instead of cooking oil to steep the annatto seeds. In which case, you’ll want to have enough not only for basting but also for serving later, as there’s nothing more appetizing than chicken inasal drizzled with this orange concoction.
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