part from the usual food presentations of multinational food company copycats, Mang Inasal barbecue endeavors to adhere to elements that bear a distinctively Pinoy stamp-grilling with charcoal, rice wrapped in banana leaves, a marinade concocted out of local spices and herbs, bamboo sticks for skewers, and the ambience that encourages kinamot (the Ilonggo term in eating with the hands) whenever chicken barbecue is served. All these evoke a rush of nostalgia for tradition, culture, and most of all, Home.
Originally, sisig was made from chopped parts of a pig’s head — ears, snout, the brain, etc. Over the years it was reinvented into simple minced meat served on a sizzling platter with chili, liver, onion and seasoned with calamansi and vinegar.
Different orders of sisig come in pork, chicken, tuna, chorizo, bangus, and tofu. Adding raw egg on the dish while it’s sizzling hot heightens the flavor as well.
Read more: http://www.pinoyrecipe.net/filipino-pork-sisig-recipe/#ixzz2EMQ4vj00
After our awesome day-trip to Tagatay, we arrived back in Manila beat, stinky, dirty and hungry, so we didn’t stray far from our hotel for dinner. The Astronomer, Nina and I dined at a fast food-style joint called Mang Inasal on Makati, while Cathy took her meal back to the hotel. Here’s a heartwarming blurb from the restaurant’s website.
Mang Inasal endeavors to adhere to elements that bear a distinctively Pinoy stamp—grilling with charcoal, rice wrapped in banana leaves, a marinade concocted out of local spices and herbs, bamboo sticks for skewers, and the ambience that encourages kinamot (the Ilonggo term in eating with the hands) whenever chicken inasal is served. All these evoke a rush of nostalgia for tradition, culture, and most of all, Home.
Filipino Chicken adobo is a stewed chicken in soy sauce, vinegar, garlic, and other condiments. It is one of the all time favorite recipes among the Filipinos. Chicken adobo can be cooked in variety of ways. In northern part of Luzon, folks there simply stew the chicken with water, vinegar, soy sauce, garlic, and other common adobo ingredients.
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