INGREDIENTS

Inasal

1 kg chicken leg quarter
2 Tbsp light soy sauce
2 Tbsp white sugar
4 Tbsp Vinegar
¼ c pounded garlic
1 Tbsp + 2 t sea salt
1 Tbsp Knorr seasoning
¼ c Manille Dalandan Liqueur
2 dalandans, halved/ 2 oranges in lieu of dalandan were used in class. Achuete oil (2-3 Tbsp achuete, 1/3 c oil. Heat oil. Add achuete. Turn off heat and let sit for 10 minutes until oil turns a deep red orange color. Strain and use oil to baste chicken.

Suman

2 T achuete oil
¼ c onion, chopped
1 T pounded garlic
½ t paprika
2 T peanut butter
2 ½ c chicken stock (2 ½ c water + 2 t chicken powder)
3 c Thai glutinous rice
1 t salt
Pandan leaves, crumpled
Coconut cream mixture

Coconut Creme mixture:

½ c kakang gata (coconut cream)
1 c second extraction (coconut milk)
1/3 c – 1 T sugar
¼ t salt.

Garnish:

Salted eggs
Kamias, sliced into thin discs
Red onions, chopped
Green onions, chopped
Cilantro, chopped
Cherry tomatoes. Halved.

Condiments:

Vinegar
Toyo
Calamansi
Chili

PROCEDURE

Dalandan Chicken Inasal

1. Combine all ingredients except achuete oil in a zip lock bag and marinate overnight in the fridge.
2. Skewer the chicken legs and grill over hot coal.
3. Brush chicken with achuete oil while grilling.

Suman

1. Heat achuete oil and sauté onions and garlic until starting to caramelize.

2. Add in paprika, peanut butter and chicken stock.

3. .Add in rice and salt.

4. Add in pandan leaves. Cook rice in a rice cooker until done.

5. While rice is warm, gradually incorporate the hot coconut cream mixture. Add a portion of coconut cream to the rice. Toss. When coconut mixture is absorbed then the next portion can be added. Continue doing so until the rice absorbs all the coconut cream.

6. Assemble on banana leaves and garnish.

7. Serve with chicken inasal and condiments.

Coconut Cream Mixture

1. In a saucepan, combine all ingredients and boil for 3-5 minutes.