Mom rarely cooks but when she’s in the mood she goes
all out to prepare it. She likes to try out new recipes
from magazine. She does it usually on Sundays. If,
during the cooking, something would go wrong,
that’s when she talks to herself and makes adjustments.
This is her “bulong” or secret ingredient as Dad calls it.
Last Sunday she made Chicken Inasal, adapted from
Yummy magazine, September 2009 issue.
2/3 cup white vinegar
1/2 cup soda (7-up or sprite)
1 1/2 tbsp chopped ginger
2 tablespoon calamansi juice
(we didnt have calamansi so we used dayap juice instead)
2 tbsp brown sugar
1/2 tbsp rock salt
1 tsp pepper
4 pcs chicken thigh
for the annatto oil:
3 tbsp corn oil
1/3 cup annato seeds
1 tsp salt
1 tbsp butter
2 tbsp local wine vinegar
1. In a bowl, mix, vinegar, soda, ginger, dayap juice,
brown sugar,salt and pepper. Rub marinade into
the chicken and chill overnight.
2. To make the annatto oil: add annatto seed in oil
under low heat. Stir until the seeds releases color.
Remove the seeds and add salt, butter and vinegar.
Simmer for about 2 minutes.
3. Grill marinated chicken and bsate with annato oil
until cooked. Served with rice and soysauce/dayap dip.