I step closer to the carousel of the airport baggage section – I feel like I am sleep walking. After spending the last 26 hours in airports and airplanes (and sleeping most of the time during the flights), I can’t wait to get home. I am feeling quite sluggish, but then a sudden gush of excitement kicks in, as I see my husband standing by the baggage claim. I tiptoe hurriedly to hug him and with a full smile I ask him:
“You told me I’ll see you at the curbside…”
“I wanted to surprise you – Surprise!” he mumbled.
My heart fluttered. It was one of those moments that make your heart smile.
“Are you happy to be home?“, he asked.
“Of course” I whispered.
Then a loooong pause.
I realize how much fun I had the last 6 weeks, and I begin to realize that the words “of course” were only partly true. Haha.
And for the next few days, I (over)used the word “jet lag” for those days that I slept in all day. Until a month has now passed… A month? Really?
That’s how I’ve been the past few weeks here. I’m just happy that my hubs didn’t eject me like an old 80’s mixed tape. Nor did he ship me back to the Philippines for not being my usual self. My kitchen has been quietly waiting for me to switch on the stove top. Take outs were the norm for most of those days.
That being said, I would like to apologize to my Kulinarya buddies, as my post is a tad late. But I didn’t want to miss out on this one. The challenge posed is to take a Filipino standard and make it into a street food dish easily peddled through food trucks. I know that Filipino food is slowly getting out there, because Filipino food trucks across America are doing its work plying the streets, spreading Filipino food around. With that in mind, I would like to introduce Chicken Inasal (grilled chicken) as a future food truck phenomenon.
- Chicken Inasal
- 10-12 pcs. chicken (around 4-5 lbs.)
- 1/3 c soy sauce
- 1/3 c coconut vinegar
- 2 stalks lemongrass (chopped)
- 2 inch ginger (pounded)
- 1 tsp pepper
- 1/3 c sugar
- For Basting:
- Annatto oil
- For sauce or dipping:
- 1 tbsp soy sauce
- 1/3 c broth
- 2 tsp sugar
- 3 tbsp vinegar
- chiles if desired
- onions and onion leeks chopped
- Mix all the ingredients together. Stir and serve it together with the freshly grilled chicken.
- Mix all the ingredients except the chicken in a pan. Simmer for about ten minutes. Let it cool. Separate a portion for basting. Marinate the chicken overnight or for at least an hour. Grill chicken pieces until it's thoroughly cooked.
- Mix all the ingredients listed under basting. Baste whenever necessary.
© 2012, Malou @ Skip to Malou. All rights reserved.