INASAL NA MANOK – “Bacolod Style Chicken BBQ”

Famous among Filipino as chicken Bacolod, a Visayan style chicken BBQ. Marinated in medleys of spices and condiments such as “sukang tuba” or coconut sap vinegar and “tanglad” or lemon grass. Chicken Bacolod is tangy and spicy, completely different from the normal sweet chicken BBQ from Manila.

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25 Comments
  1. Anonymous says:
    Posted February 24, 2013 at 6:45 pm | Permalink

    every cook have their own version in the process of marination,on my own i used garlic, lime juice and the grated skin of lime or lemon and light soy sauce,sweet paprika and natural yughort served w/ coconut mint w/sultana yellow rice mix spice and cinnamon.

  2. Anonymous says:
    Posted February 24, 2013 at 6:45 pm | Permalink

    I make my inasal like that except I do not use onion and I add a little lemon lime soda. My basting sauce is just the strained marinade and star margarine garlic. I brush the anatto oil only at the end just to finish.

  3. Anonymous says:
    Posted February 24, 2013 at 6:45 pm | Permalink

    Salamat gd

  4. Anonymous says:
    Posted February 24, 2013 at 6:45 pm | Permalink

    I never tasted chicken inasal. Yet, my Grandmother comes from Bacolod. She lived 50 years in manila and she never taught us the language nor how to cook this recipe. I am so glad that at least there are some decent people. Who will show us newbies how to cook. Maraming salamat po Chef Bitoy, From Sydney Australia

  5. Anonymous says:
    Posted February 24, 2013 at 6:45 pm | Permalink

    hi chef,thanks!chef tanung ko lng pwde ko kaya lagyan ng vetsin?

  6. Anonymous says:
    Posted February 24, 2013 at 6:45 pm | Permalink

    chef i dont hav a grill.. can i use a teflon?? yung rectangle na nilalagay gnagamit sa gas range.. yung pinapatong.. pwede na ba yun?

  7. Anonymous says:
    Posted February 24, 2013 at 6:45 pm | Permalink

    pwede na po ba datu puti suka?

  8. Anonymous says:
    Posted February 24, 2013 at 6:45 pm | Permalink

    ano yung 1/3 cup seasoning? anong seasoning yon?

  9. Anonymous says:
    Posted February 24, 2013 at 6:45 pm | Permalink

    chef what do you suggest for seasoning? anything specific?

  10. Anonymous says:
    Posted February 24, 2013 at 6:45 pm | Permalink

    cheffff ok sa alrights! keep on cooking!

  11. Anonymous says:
    Posted February 24, 2013 at 6:45 pm | Permalink

    can i substitute soy sauce instead of the seasoning?????

  12. Anonymous says:
    Posted February 24, 2013 at 6:45 pm | Permalink

    hello po chef bitoy! just discovered your posts. So glad I found these “treasures”, parang kakaiba po kasi yung techniques mo sa pagluto. =) I”m dying to try this recipe kaya lang ano po yung nasa list mo na 1/3 cup seasoning? pwede po ba malaman kung ano yun? thank you po.

  13. Anonymous says:
    Posted February 24, 2013 at 6:45 pm | Permalink

    bravo

  14. Anonymous says:
    Posted February 24, 2013 at 6:45 pm | Permalink

    yummy thanks chef :)

  15. Anonymous says:
    Posted February 24, 2013 at 6:45 pm | Permalink

    sarap kakagutom…

  16. Anonymous says:
    Posted February 24, 2013 at 6:45 pm | Permalink

    sarap naman iyan hmmmm thanks po chef bitoy for the demonstration. favorite kc namin ng family ko inasal na manok

  17. Anonymous says:
    Posted February 24, 2013 at 6:45 pm | Permalink

    chef, ano po pwede isubstitute sa coconut vinegar dito sa states? di kse ako sure kung meron yan sa Asian stores. thanks!

  18. Anonymous says:
    Posted February 24, 2013 at 6:45 pm | Permalink

    that is the coconut sap vinegar or sukang tuba,,,,,

  19. Anonymous says:
    Posted February 24, 2013 at 6:45 pm | Permalink

    What ingriedrient is that @1:57? Is that a kind of broth that has not been mentioned from the list of ing.?

  20. Anonymous says:
    Posted February 24, 2013 at 6:45 pm | Permalink

    chef bkit nung hinalo ko ung anato oil sa marinated liquid as a baste nung pinahid ko na lalong nasunog ung chicken kc umaapoy xa.

  21. Anonymous says:
    Posted February 24, 2013 at 6:45 pm | Permalink

    chef bkit nung hinalo ko ung anato oil sa marinated liquid as a baste nung pinahid ko na lalong nasunog ung chicken kc umaapoy xa.

  22. Anonymous says:
    Posted February 24, 2013 at 6:45 pm | Permalink

    My pleasure….(“,)

  23. Anonymous says:
    Posted February 24, 2013 at 6:45 pm | Permalink

    I’ve done this recipe over and over…. simply the best! Thank you Chef!

  24. Anonymous says:
    Posted February 24, 2013 at 6:45 pm | Permalink

    mas masarap parin ang luto sa charcoal kaysa sa GAS,pangita kaya ng luto sa gas.wlang kwenta sa na sa uling o cahrcoal mo yan niluto indi sa gas.

  25. Anonymous says:
    Posted February 24, 2013 at 6:45 pm | Permalink

    ang sarap naman tingnan,,,,


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