There was a time I went chicken inasal crazy. I would frequent the many dedicated inasal restaurants in Manila and get lost in the chicken's smoky sourly-sweetish goodness. The zenith came when I went to ground zero of chicken inasal, Bacolod City. Read about it here.
One distinct characteristic about the grilled dish is it is yellowish from achuete or annatto oil. Components of the marinade are garlic, pepper, brown sugar, ginger, calamansi, lemongrass, and sinamak. Sinamak is cane vinegar mixed with bird's eye chili, onions, and garlic. Annatto oil is used in the basting sauce.
As I posted earlier, I was in Bacolod a few week ago. Chicken Deli Inasal was walking distance from the hotel, and my colleagues highly recommended it. I was hesitant at first, since what was served looked dry, but this version turned out the best from the three restaurants we went to. The pieces were flavorful and smoky. Because of the smaller size, we suspect they used native chicken. While waiting for our orders to arrive, we busied ourselves making our own dipping sauces from the complimentary soy, vinegar, calamansi, and bird's eye chilis. I prefer my dipping sauce vinegary, adding only a dab of soy to the sinamak.
The restaurant can be reached through (+63) 034 433 3506.
No comments:
Post a Comment