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Puto is a popular Filipino snack or dessert that is made from rice flour, sugar, baking powder, and water. It is a type of steamed rice cake that has a soft and fluffy texture and is often served with dinuguan and grated coconut or a drizzle of melted butter on top. < Back Puto (Filipino steamed rice cake) Prep Time: 20 mins Cook Time: 15 mins Serves: Level: Moderate About the Recipe Puto is a popular Filipino snack or dessert that is made from rice flour, sugar, baking powder, and water. It is a type of steamed rice cake that has a soft and fluffy texture and is often served with dinuguan and grated coconut or a drizzle of melted butter on top. Puto is a common sight in Filipino gatherings, such as fiestas, parties, and family celebrations. It can be made in different flavors, such as pandan, ube, cheese, or chocolate, and can be enjoyed at any time of the day. Puto is a delicious and versatile snack that is loved by many Filipinos and has become a symbol of Filipino cuisine. Ingredients 2 cups of rice flour 1/2 cup of sugar 2 teaspoons of baking powder 1/2 teaspoon of salt 1 1/2 cups of water 1/4 cup of vegetable oil food coloring (optional) Preparation In a mixing bowl, combine the rice flour, sugar, baking powder, and salt. Gradually add water to the mixture while stirring continuously, until a smooth batter is formed. Add the vegetable oil to the batter and mix well. If desired, add a few drops of food coloring to the batter and mix until the color is evenly distributed. Grease the puto molds with cooking spray or oil. Pour the batter into the molds, filling each mold about 2/3 full. Prepare your steamer and bring the water to a boil. Place the puto molds into the steamer and steam for 10-15 minutes, or until a toothpick inserted into the center of the puto comes out clean. Remove the molds from the steamer and let the puto cool for a few minutes before removing them from the molds. Serve the puto while still warm with grated coconut or a drizzle of melted butter on top. Enjoy your delicious puto as a snack or dessert! More Recipes Burger Steak Recipe Filipino Spaghetti Ginataang Langka Bicol Express comments debug Comments Log In Write a comment Write a comment Share Your Thoughts Be the first to write a comment. < Previous Puto (Filipino steamed rice cake) Next >

Lechon Paksiw is a classic Filipino dish made from leftover roasted pig or lechon. It is a sweet and savory stew that is perfect for using up leftover meat. Here's a simple recipe for Lechon Paksiw: < Back Lechon Paksiw Prep Time: 15 mins Cook Time: 40 mins Serves: 4 Level: Moderate About the Recipe Lechon Paksiw is a classic Filipino dish made from leftover roasted pig or lechon. It is a sweet and savory stew that is perfect for using up leftover meat. Here's a simple recipe for Lechon Paksiw: Ingredients 2 cups of leftover lechon meat, chopped into bite-size pieces 1 cup of lechon sauce or Mang Tomas sauce 1 cup of water 1/2 cup of vinegar 1/2 cup of brown sugar 1/4 cup of soy sauce 3 cloves of garlic, minced 1 onion, chopped 2 bay leaves Salt and pepper, to taste 2 tablespoons of cooking oil Preparation Heat the oil in a large pot or Dutch oven over medium heat. Saute the garlic and onion until the onion is translucent. Add the chopped lechon meat to the pot and cook for 5-7 minutes or until slightly browned. Pour in the lechon sauce, water, vinegar, soy sauce, brown sugar, and bay leaves. Stir to combine and bring to a boil. Reduce the heat to low and let the stew simmer for 30-40 minutes, stirring occasionally. Season with salt and pepper to taste. Serve hot with steamed rice. Enjoy your delicious Lechon Paksiw! More Recipes Burger Steak Recipe Filipino Spaghetti Ginataang Langka Bicol Express comments debug Comments Log In Write a comment Write a comment Share Your Thoughts Be the first to write a comment. < Previous Lechon Paksiw Next >

Mango float is a popular dessert in the Philippines that is made with layers of crushed graham crackers, whipped cream, and sweet mangoes. < Back Mango Float Prep Time: 30 mins Cook Time: Serves: 4 Level: Beginner About the Recipe Mango float is a popular Filipino dessert that features layers of sweet, creamy whipped cream and ripe mangoes, sandwiched between layers of graham crackers. The dessert is chilled in the fridge until the crackers soften and meld with the cream and mangoes, creating a luscious and refreshing dessert that's perfect for hot weather. Ingredients 2 cups of whipping cream 1 can of condensed milk 1 tsp of vanilla extract 2 cups of sliced ripe mangoes 2 packets of graham crackers 1 cup evaporated milk Preparation In a large mixing bowl, combine the whipping cream, condensed milk, and vanilla extract. Mix until well combined and set aside. In a rectangular or square glass dish, arrange a single layer of graham crackers. Brush the graham crackers with the evaporated milk until fully soaked. Add a layer of the prepared whipped cream mixture on top of the graham crackers. Arrange a layer of sliced mangoes on top of the whipped cream. Repeat the process of layering graham crackers, milk mixture, whipped cream, and mangoes until you reach the top of the dish. Cover the dish with plastic wrap and chill in the refrigerator for at least 4 hours or overnight. Before serving, top with additional sliced mangoes and crushed graham crackers. Serve and enjoy your delicious mango float! More Recipes Burger Steak Recipe Filipino Spaghetti Ginataang Langka Bicol Express comments debug Comments Log In Write a comment Write a comment Share Your Thoughts Be the first to write a comment. < Previous Mango Float Next >

Beef Hone: Beef Recipe Categories Beef is a versatile and delicious meat that has been enjoyed for centuries. It is a great source of essential nutrients like iron and protein, making it a healthy and delicious addition to any meal. Burger Steak Recipe Burger Steak is a mouthwatering Filipino dish that features tender, juicy beef patties smothered in a velvety mushroom gravy. Each bite delivers a savory combination of flavors from the umami-rich beef and creamy, flavorful sauce. This dish brings comfort with its simplicity and richness, perfect for pairing with steamed rice. Whether you're reminiscing about your favorite fast-food joint or craving a homemade meal with familiar flavors, this burger steak offers a delicious blend of textures and a satisfying, hearty taste. Beef Steak Beef steak is a popular and delicious dish made from a cut of beef, typically a tender cut such as sirloin, ribeye, or filet mignon. The steak is seasoned with salt and pepper and seared in a hot pan or on a grill to form a crispy exterior and a juicy, tender interior. There are many variations of beef steak, including different seasonings, cooking methods, and toppings. Filipino Spaghetti Filipino Spaghetti is a sweet and savory twist on traditional pasta, made with banana ketchup, sliced hotdogs, and ground meat, then topped with grated cheese. It's a popular dish in Filipino celebrations, offering a unique blend of flavors that both kids and adults love! Beef bourguignon Beef bourguignon is a classic French stew made with beef, red wine, bacon, onions, and mushrooms. The dish is typically slow-cooked in a Dutch oven until the beef is tender and the flavors have melded together. It's a hearty and comforting dish that is perfect for a cozy evening at home. Beef Caldereta Beef Caldereta is a classic Filipino dish that showcases the vibrant flavors and culinary heritage of the Philippines. This hearty and savory stew features tender beef cooked in a rich tomato-based sauce, infused with a blend of spices and complemented by vegetables and other flavorful ingredients. Kare-Kare Kare-kare is a traditional Filipino stew that is typically made with oxtail, vegetables, and a peanut-based sauce. It is a rich and flavorful dish that is perfect for special occasions and family gatherings. 1 1 ... 1 ... 1

Sisig is a popular Filipino dish that is typically made with chopped pig's head and liver, seasoned with calamansi, onions, and chili peppers. The meat is usually grilled or boiled, then chopped into small pieces and mixed with the seasonings. < Back Sisig Prep Time: 30 mins Cook Time: 50 mins Serves: Level: Moderate About the Recipe Sisig is a popular Filipino dish that is typically made with chopped pig's head and liver, seasoned with calamansi, onions, and chili peppers. The meat is usually grilled or boiled, then chopped into small pieces and mixed with the seasonings. Some variations also include adding mayonnaise or egg to the dish. Sisig is typically served as a main dish, often accompanied by rice and a side of vegetables. It is commonly enjoyed as a pulutan or beer snack, often consumed with cold beer or other alcoholic drinks. Sisig is a beloved dish in the Philippines and has become popular in other parts of the world as well, often being adapted to use other types of meat such as chicken or tofu for those who do not consume pork. Ingredients 1 lb. pork head or belly, boiled or grilled and chopped into small pieces 1/2 cup chopped onions 2 tbsp. chopped green onions 2 tbsp. chopped red chili peppers 2 tbsp. chopped calamansi or lime juice 2 tbsp. soy sauce 1/4 cup mayonnaise 1 egg Salt and pepper to taste Cooking oil Preparation In a large bowl, mix together the pork, onions, green onions, and chili peppers. Add calamansi or lime juice, soy sauce, mayonnaise, and egg to the bowl. Mix everything thoroughly. Season with salt and pepper to taste. Heat some oil in a pan over medium-high heat. Add the pork mixture to the pan and cook for 5-7 minutes or until the pork is crispy and slightly charred. Serve the sisig hot with rice and a side of vegetables. Enjoy your delicious pork sisig! More Recipes Burger Steak Recipe Filipino Spaghetti Ginataang Langka Bicol Express comments debug Comments Log In Write a comment Write a comment Share Your Thoughts Be the first to write a comment. < Previous Sisig Next >

Chicken adobo is a popular Filipino dish that features tender, juicy chicken pieces simmered in a tangy, savory sauce made from soy sauce, vinegar, garlic, and other seasonings. < Back Chicken Adobo Prep Time: 15 mins Cook Time: 40 mins Serves: 4-6 Level: Moderate About the Recipe Chicken adobo is a beloved dish that hails from the Philippines, and it has become a popular staple in Filipino cuisine around the world. This savory and tangy recipe typically consists of chicken pieces that are marinated in a mixture of soy sauce, vinegar, garlic, and other seasonings, and then simmered in the marinade until tender and juicy. With its complex blend of flavors and textures, chicken adobo is a crowd-pleasing dish that is perfect for a casual weeknight dinner or a special occasion. Whether you're a seasoned home cook or just starting out in the kitchen, this recipe is sure to become a favorite in your repertoire. Ingredients 2 pounds chicken thighs and/or drumsticks 1/2 cup soy sauce 1/2 cup vinegar (preferably white or cane vinegar) 1/2 cup water 1 head of garlic, peeled and minced 1 teaspoon whole black peppercorns 3 bay leaves 1 tablespoon cooking oil Preparation In a large bowl, combine the soy sauce, vinegar, water, minced garlic, and whole black peppercorns. Stir to combine. Add the chicken pieces to the marinade and toss to coat. Cover the bowl and refrigerate for at least 30 minutes or up to 2 hours. Heat a large skillet or Dutch oven over medium-high heat. Add the cooking oil and swirl to coat the bottom of the pan. Remove the chicken pieces from the marinade and shake off any excess liquid. Reserve the marinade. Add the chicken to the hot pan and cook until browned on all sides, about 5 minutes. Pour the reserved marinade into the pan and add the bay leaves. Bring the mixture to a boil, then reduce the heat to low and cover the pan with a lid. Simmer the chicken in the marinade for 30-40 minutes, or until the chicken is cooked through and tender. Remove the chicken from the pan and transfer it to a serving platter. Increase the heat to high and cook the marinade, stirring occasionally, until it has reduced and thickened slightly, about 10 minutes. Pour the reduced marinade over the chicken and serve with steamed rice and steamed vegetables. Enjoy your delicious and savory chicken adobo! More Recipes Burger Steak Recipe Filipino Spaghetti Ginataang Langka Bicol Express comments debug Comments Log In Write a comment Write a comment Share Your Thoughts Be the first to write a comment. < Previous Chicken Adobo Next >

Pancit bihon is a popular Filipino noodle dish made with thin rice noodles, meat, vegetables, and seasonings. It is commonly served at gatherings and special occasions in the Philippines, and it is also a popular everyday dish. < Back Pancit Bihon Prep Time: 20 mins Cook Time: 40 mins Serves: 4 Level: Moderate About the Recipe Pancit is a popular Filipino noodle dish that is commonly served as a main course or as a side dish in various events and gatherings. There are different types of pancit, each varying in the type of noodles used and the ingredients added. Some of the most popular types of pancit include: 1. Pancit Bihon - made with thin rice noodles, chicken, pork, shrimp, and an assortment of vegetables such as carrots, cabbage, and green beans. 2. Pancit Canton - made with thicker wheat noodles, similar to Chinese chow mein. It is usually stir-fried with vegetables, meat, and seafood. 3. Pancit Malabon - a thicker noodle dish that is similar to pancit palabok, but with a different type of noodle and seafood toppings such as shrimp, squid, and smoked fish. 4. Pancit Palabok - a dish made with thin rice noodles, shrimp sauce, and a variety of toppings such as boiled eggs, crushed chicharon, and green onions. 5. Pancit Sotanghon - a dish made with transparent noodles made from mung bean starch, typically stir-fried with chicken, pork, and vegetables. Pancit is a versatile dish that can be enjoyed at any time of the day, and is often served with calamansi or lime wedges on the side. Ingredients 8 oz. dried bihon (rice noodles) 2 tbsp. cooking oil 1 medium onion, sliced 3 cloves garlic, minced 1/2 lb. boneless chicken breast, sliced into thin pieces 1/2 lb. pork, sliced into thin pieces 2 cups shredded cabbage 1 medium carrot, julienned 1 cup green beans, sliced diagonally 1/4 cup soy sauce 2 tbsp. oyster sauce 1/4 tsp. ground black pepper 4 cups chicken broth or water 1/4 cup sliced scallions Calamansi or lime wedges Preparation Soak the bihon noodles in warm water for about 15 minutes or until they are soft. Drain and set aside. In a large wok or frying pan, heat the oil over medium-high heat. Add the onions and garlic and sauté until fragrant. Add the chicken and pork and cook until browned. Add the vegetables and stir-fry for about 2 minutes. Add the soy sauce, oyster sauce, and ground black pepper. Stir to combine. Add the chicken broth or water and bring to a boil. Add the bihon noodles and stir until well combined. Cook for about 5-7 minutes or until the noodles are tender. Garnish with sliced scallions and serve hot with calamansi or lime wedges on the side. Enjoy your homemade Pancit Bihon! More Recipes Burger Steak Recipe Filipino Spaghetti Ginataang Langka Bicol Express comments debug Comments Log In Write a comment Write a comment Share Your Thoughts Be the first to write a comment. < Previous Pancit Bihon Next >

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Sinigang is a traditional Filipino soup that features a sour and savory broth made with tamarind, tomatoes, onions, and other aromatics. The soup can be made with a variety of meats, such as pork, beef, or fish, and is typically served with rice on the side. < Back Pork Sinigang Prep Time: 30 mins Cook Time: 1 hr Serves: 4 Level: Moderate About the Recipe Sinigang is a popular Filipino soup dish known for its sour and savory taste. The soup is typically made with a protein such as pork, beef, or seafood, and a variety of vegetables such as tomatoes, onions, string beans, okra, and spinach. Some people add eggplant, daikon, or taro as well. The sour taste comes from the addition of tamarind or other souring agents such as guava, kamias, or calamansi. Ingredients 1 lb. pork ribs or belly 1 onion, chopped 2 tomatoes, chopped 1 tbsp. fish sauce 1/2 cup tamarind pulp or 2 tbsp. tamarind powder (sinigang mix) 1 bunch of kangkong (water spinach) or spinach 1 cup sliced string beans 1 cup sliced okra 1 cup sliced eggplant 1 cup sliced daikon 1 cup taro - quartered Salt and pepper to taste Water Cooking oil Preparation In a pot, heat some oil over medium-high heat. Add the onions and tomatoes and sauté until the onions are translucent. Add the pork ribs or belly to the pot and sauté until browned. Add enough water to cover the pork and bring to a boil. Lower the heat and let simmer for 1-2 hours or until the pork is tender. Add the tamarind pulp or tamarind powder to the pot and stir until dissolved. Add the string beans, eggplant, daikon, taro and okra to the pot and cook for 5-10 minutes or until tender. Add the kangkong or spinach to the pot and cook for 1-2 minutes or until wilted. Season with fish sauce, salt, and pepper to taste. Serve hot with rice. Enjoy your delicious pork sinigang! More Recipes Burger Steak Recipe Filipino Spaghetti Ginataang Langka Bicol Express comments debug Comments Log In Write a comment Write a comment Share Your Thoughts Be the first to write a comment. < Previous Pork Sinigang Next >

Beef bourguignon is a classic French stew made with beef, red wine, bacon, onions, and mushrooms. The dish is typically slow-cooked in a Dutch oven until the beef is tender and the flavors have melded together. It's a hearty and comforting dish that is perfect for a cozy evening at home. < Back Beef Bourguignon Prep Time: 1 hr Cook Time: 2-3 hr Serves: 6 Level: Intermediate About the Recipe Beef bourguignon is a classic French dish that originated in the Burgundy region of France. The dish is traditionally made with beef, red wine, bacon, onions, and mushrooms, and slow-cooked until the beef is tender and the flavors have melded together. The dish has become popular worldwide, and is often served as a comforting and hearty meal, perfect for chilly evenings or special occasions. Beef bourguignon is typically prepared in a Dutch oven or other heavy-bottomed pot, and is often served with crusty bread or mashed potatoes. The dish is known for its rich, savory flavors and comforting, satisfying texture. Ingredients 2 pounds beef chuck, cut into 2-inch cubes 6 slices bacon, chopped 2 tablespoons olive oil 2 onions, chopped 4 garlic cloves, minced 2 tablespoons flour 2 cups red wine 2 cups beef broth 2 bay leaves 1 teaspoon thyme 1 pound carrots, peeled and cut into chunks 1 pound mushrooms, quartered Salt and pepper, to taste Chopped parsley, for garnish Preparation Preheat the oven to 350°F (175°C). In a large Dutch oven, cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside. Add the olive oil to the pot with the bacon fat. Brown the beef in batches, about 5 minutes per batch, then set aside. Add the onions to the pot and sauté for 5 minutes, or until they start to soften. Add the garlic and sauté for an additional minute. Sprinkle the flour over the onion and garlic mixture, and stir to combine. Cook for 1-2 minutes, or until the flour has browned slightly. Add the red wine, beef broth, bay leaves, and thyme to the pot. Bring to a boil, then reduce heat and simmer for 2-3 minutes. Return the beef and bacon to the pot, along with any accumulated juices. Add the carrots and mushrooms, and season with salt and pepper. Cover the pot and transfer to the preheated oven. Cook for 2-3 hours, or until the beef is tender and the sauce has thickened. Remove the bay leaves and discard. Taste and adjust seasoning as necessary. Garnish with chopped parsley and serve with crusty bread or mashed potatoes. Enjoy your delicious beef bourguignon! More Recipes Burger Steak Recipe Filipino Spaghetti Ginataang Langka Bicol Express comments debug Comments Log In Write a comment Write a comment Share Your Thoughts Be the first to write a comment. < Previous Beef Bourguignon Next >

Cassava cake is a beloved Filipino dessert that embodies the rich culinary heritage of the Philippines. Made from grated cassava (also known as yuca or manioc), coconut milk, eggs, and condensed milk, this sweet treat is a delightful combination of flavors and textures. < Back Cassava Cake Prep Time: 15 - 20 mins Cook Time: 45 - 55 mins Serves: 9 - 12 Level: Easy About the Recipe Cassava cake is a beloved Filipino dessert that embodies the rich culinary heritage of the Philippines. Made from grated cassava (also known as yuca or manioc), coconut milk, eggs, and condensed milk, this sweet treat is a delightful combination of flavors and textures. Prepared with love and attention to detail, cassava cake offers a unique taste experience that is both comforting and indulgent. The cassava itself provides a subtly sweet and earthy flavor, while the coconut milk adds a rich creaminess that complements the texture of the cake. The addition of condensed milk lends a touch of sweetness and a creamy consistency that makes each bite utterly satisfying. Cassava cake is often baked to perfection, resulting in a golden brown crust that encases a soft and moist interior. The texture is slightly dense, yet delightfully chewy, creating a pleasant contrast that keeps you coming back for more. Some variations of cassava cake include toppings like grated cheese, which adds a savory element that balances the overall sweetness of the dessert. This Filipino delicacy is not only appreciated for its taste but also for its cultural significance. Cassava, a staple crop in the Philippines, has been a part of Filipino cuisine for generations. The use of cassava in desserts like cassava cake showcases the resourcefulness of Filipino cooks who transform simple ingredients into delectable creations. Cassava cake is commonly served during special occasions, celebrations, and family gatherings. It is a dessert that brings people together, evoking a sense of nostalgia and fostering a feeling of togetherness. Whether enjoyed as a sweet ending to a meal or as a special treat shared among loved ones, cassava cake holds a special place in Filipino hearts and taste buds. With its delightful flavors and cultural significance, cassava cake has gained popularity beyond the shores of the Philippines. It has become a favorite among dessert enthusiasts worldwide who appreciate its unique taste and the glimpse it offers into the rich culinary traditions of the Philippines. Whether you savor a warm slice of cassava cake on a cozy evening or enjoy it chilled on a sunny day, this Filipino dessert is sure to leave a lasting impression. Its comforting flavors and satisfying texture make it a true delight for anyone with a sweet tooth and a love for exploring the world through food. Ingredients 2 pounds (about 900g) grated cassava 1 can (14 ounces/400ml) coconut milk 1 can (14 ounces/400ml) condensed milk 3/4 cup evaporated milk 3/4 cup granulated sugar 3 eggs, beaten 1/4 cup butter, melted 1/2 teaspoon vanilla extract Grated cheese (optional topping) Preparation Preheat your oven to 350°F (175°C). Grease a baking dish or pan with butter or cooking spray. In a large mixing bowl, combine the grated cassava, coconut milk, condensed milk, evaporated milk, sugar, beaten eggs, melted butter, and vanilla extract. Stir well until all the ingredients are fully incorporated. Pour the cassava mixture into the greased baking dish, spreading it evenly. If desired, sprinkle grated cheese on top of the cassava mixture. This step is optional but adds a savory touch to the sweet dessert. Place the baking dish in the preheated oven and bake for about 45-55 minutes, or until the top is golden brown and the center is set. You can perform a toothpick test by inserting a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. Once done, remove the cassava cake from the oven and let it cool for a few minutes before slicing and serving. Cassava cake can be enjoyed warm or chilled, depending on your preference. It can be stored in the refrigerator for a few days, but it's best enjoyed fresh. Feel free to adjust the sweetness or add additional toppings according to your taste. Enjoy this delicious Filipino dessert with family and friends! More Recipes Burger Steak Recipe Filipino Spaghetti Ginataang Langka Bicol Express comments debug Comments Log In Write a comment Write a comment Share Your Thoughts Be the first to write a comment. < Previous Cassava Cake Next >

Chicken Inasal is a popular grilled chicken dish in the Philippines that is marinated in a combination of calamansi juice (or lemon or lime juice), vinegar, garlic, ginger, lemongrass, brown sugar, annatto powder (or annatto oil), fish sauce, and salt. The chicken is then skewered and grilled until charred in spots and cooked through. < Back Chicken Inasal Prep Time: 1 hr Cook Time: 12-16 mins Serves: 4 Level: Intermediate About the Recipe Chicken Inasal is a popular grilled chicken dish in the Philippines that is marinated in a combination of calamansi juice (or lemon or lime juice), vinegar, garlic, ginger, brown sugar, annatto powder (or annatto oil), fish sauce, and salt. The chicken is then skewered and grilled until charred in spots and cooked through. Chicken Inasal is typically served with steamed rice and a dipping sauce made with vinegar, soy sauce, and chopped onions and chili peppers. It is a flavorful and satisfying dish that is perfect for a summer barbecue or a casual dinner party. Ingredients 2 pounds bone-in chicken thighs 1/2 cup calamansi juice (or lemon or lime juice) 1/2 cup vinegar 3/4 cup lemongrass chopped 1/2 cup lemon soda (like Sprite or 7-Up) 1 tablespoon annatto powder (or 2 tablespoons annatto oil) 1/4 cup brown sugar 1/4 cup garlic, minced 2 tablespoons ginger, minced 2 tablespoons fish sauce 1 teaspoon salt Bamboo skewers Basting Sauce: 2 tablespoons annatto oil atsuete oil 1 teaspoon lemon or calamansi juice 1/2 cup butter softened 1/4 teaspoon salt Preparation In a large bowl, combine the calamansi juice, vinegar, lemon soda, brown sugar, garlic, ginger, lemongrass, fish sauce, annatto powder, and salt. Mix well to combine. Add the chicken thighs to the bowl and mix well to coat them evenly with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight. In a bowl, combine margarine, annatto oil, salt, and lemon juice then set aside. Preheat your grill to medium-high heat. Thread the chicken onto the bamboo skewers, leaving a little space between each piece. Grill the chicken for about 6 to 8 minutes on each side, or until cooked through and charred in spots. Grill the chicken while basting generous amount of the annatto oil mixture. Serve the chicken inasal hot with steamed rice and some sliced cucumbers and tomatoes on the side. Enjoy your delicious Chicken Inasal! More Recipes Burger Steak Recipe Filipino Spaghetti Ginataang Langka Bicol Express comments debug Comments Log In Write a comment Write a comment Share Your Thoughts Be the first to write a comment. < Previous Chicken Inasal Next >