BACOLOD'S CHICKEN INASAL

When in Bacolod, one must never, never, never miss out on the chance to eat chicken inasal. Inasal is a generic term for any meat that's broiled or grilled. It usually applies to chicken and pork. Beef inasal, of course, is unheard of in the Visayas.

In front of Manokan Country, a threat looms on the horizon - another SM Mall. It probably has opened by now.

Fresh chicken marinated in sinamak - a local vinegar concoction

The reason for their juiciness and tenderness upon serving is that meat is cooked only when ordered. In Manila and elsewhere, meat is half-cooked, then returned to the grill when someone orders hence the meat comes out dry and tough.

My intuition guided me to this shop...

Oysters at Php 30/plate. We had a larger serving in Iloilo for the same price, bah!

Service De Luxe. They manicure while you wait for your meal to be served.

A newspaper clipping from the Philippine Star written by chef / cake artist Heny Sison

The vinegar with chilies is sinamak while the other one is the infamous chicken oil. Readers of this blog encountered this first in my Boracay Trip Report.

Toyo, sinamak and sili. The best sawsawan! By the way, in the Visayas, "toyo" is actually fish sauce or what we all know as patis. If you want patis, say "Rufina". Soy sauce is finally gaining popularity in this area.

The best chicken inasal in the world! (as if may iba pa...)