I was in a dilemma if I am going to post it here or in Tumblr but since it’s not too long nor too short, both will do. Every place has a specialty like Pangasinan’s bangus (milkfish) where they have a 1001 ways to cook it.
Bacolód is known for Chicken Inasal and every Bacoleño has a personal recipe, I also have mine though I’d only share ingredients since how I do it is my little secret. Here are some of the ingredients I use apart from chicken of course.
The Usual Ingredients:
* Calamansi (local version of lime)
* Chili peppers
* Cane Vinegar
* Soy sauce
My Own Addition:
* Atsuete (annatto seeds)
* Palm oil
* Batuan puree
I credit a fellow Negros Blogger Glady Tomulto for the English terms of some of the ingredients via her inasal-related blogs.
You might wonder how in the world I’ll use beer for Chicken Inasal? I’ll give you a clue if you attend the Skyscrapercity Bacolod and Negros Bloggers First Kasimanwa Fellowship on September 30, 2011 at Rockwell Tent, Makati City.
The event is a gathering of Negrénses, bloggers and investors in lieu of the Negros Trade Fair. If you are an Inasal enthusiast and you love Negros, don’t miss the event. Confirm your attendance in this events page.