summer eats
Wednesday, July 21st, 2010
one hot day in July, when i was feeling sluggishly sloth-y, and not feeling like doing any cooking, let alone moving at all…the urge to eat this moved me greatly.

i should have this memorized by now! from Delia Smith’s Summer Collection, i added extra of everything (garlic, chili, anchovies, basil, capers, tomatoes, olives), used thin spaghetti and added a can of solid white tuna in olive oil.
all strong, punchy flavors, over pasta: somehow it just worked on a hot summer day.

and then on to more summer eats! i have three kids at home, very hungry and constantly checking out the fridge and checking in on mom at the kitchen–so i tend to be preparing quick and easy dishes, such as this bbq chicken a la Bacolod Inasal, a style of grilling marinated chicken.
i had heard about it a lot, and finally got to try it at a chain restaurant in the Mall of Asia, by the seaside Roxas Boulevard, Manila.
i used a recipe mostly based on Chef Pauline Gorriceta-Banusing’s via the Inquirer.Net. i added lemongrass stalks (as suggested by several recipes i found in other sites) and marinated the minimum 30 minutes (more than that and the chicken meat will get “de-natured”).
the special technique is the butter-calamansi-atsuete (annatto seed, used as a vibrant colorant) basting sauce. (i could not bear to use margarine, which is the original recipe).
i was nervous about using all that vinegar, with no soy sauce to soften all that acidic kick.
but it was a hit, yet i’ve decided i will use chicken leg quarters instead of whole chickens–i used baby “young chickens”–because the breast meat dried out. NO MORE BREAST MEAT.
highly recommended with achara as side dish…

achara of green papaya plus:not-so-secret formula here.
recipe for Chef Pauline’s chicken inasal follows… (more…)
Tom yam is always sooooooooo















































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