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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":438,"variations":440,"ingredients":450,"instructions":516,"pronunciation":546,"substitutions":547,"slug":564,"title":565,"shortTitle":566,"nativeName":567,"countrySlug":568,"region":569,"baseServings":434,"prepMinutes":570,"cookMinutes":571,"restMinutes":542,"difficulty":572,"course":573,"diet":575,"mainIngredients":577,"images":578,"keywords":588,"publishedAt":595,"updatedAt":595,"authorSlug":596,"summary":597,"localeSlug":564,"alternates":598},[394,397,400,403,406],{"answer":395,"question":396},"Most Filipino grilled meats use a sweet marinade of soy sauce, banana ketchup and brown sugar, which caramelises dark and sticky. Inasal is built on acid instead — calamansi and cane vinegar — with lemongrass and ginger for aroma, and gets its colour from annatto oil rather than sugar. The result is tangy and lighter rather than sweet and lacquered.","What makes inasal different from other Filipino barbecue?",{"answer":398,"question":399},"Yes, though you lose real smoke. Roast the marinated quarters at 200°C for about 30 minutes, basting twice, then finish 10 cm under a hot broiler for 5 minutes a side with more basting until the skin blisters. A ridged cast-iron grill pan gives you char marks and some of the same effect.","Can I make inasal without a charcoal grill?",{"answer":401,"question":402},"Annatto (atsuete, achiote) is the brick-red seed of a tropical shrub, used across the Philippines and Latin America as a natural food colouring. It contributes colour and a faint peppery earthiness but very little actual flavour, so sweet paprika substitutes acceptably. Without something in that role the chicken simply looks pale rather than tasting wrong.","What is annatto and do I need it?",{"answer":404,"question":405},"Four to eight hours is ideal, and twelve is the outer limit. The marinade is strongly acidic, and beyond about half a day it starts denaturing the surface of the meat, giving the breast a chalky, slightly mealy texture. If you are short on time, even one hour makes a noticeable difference.","How long should the chicken marinate?",{"answer":407,"question":408},"The coals are too hot or the chicken is sitting directly over them the whole time. Bank the coals to one side, start the pieces on the cooler zone skin-side up to cook through, and only move them over direct heat for the last few minutes to colour the skin. A grill lid or a foil tent speeds up the indirect stage.","Why does my chicken burn before the inside is cooked?",[410,411,412,413,414,415],"Marinate at least 4 hours but not past 12. The acid keeps tenderising, and overnight in that much calamansi and vinegar turns the surface of the breast chalky.","Flatten each quarter by cracking the thigh joint with the heel of your knife. A flat piece sits on the grate and cooks evenly; a folded one chars on the high spots.","Steep the annatto seeds in warm — not hot — oil for a few minutes only. Take them past a gentle sizzle and the colour goes brown and the taste bitter.","Grill over medium coals banked to one side, skin up first. Skin-down over direct heat at the start means flare-ups and black skin over raw meat.","Baste at every turn, and keep basting through the last five minutes. The layers of oil build the lacquer; one coat at the end just makes it greasy.","Make the dip in a saucer, not a bottle: vinegar, a splash of soy, crushed garlic, chopped chile and a squeeze of calamansi, mixed by whoever is eating it.","🍗","Inasal is grilled chicken from Bacolod, and what sets it apart is a sour marinade rather than a sweet one: calamansi juice, cane vinegar, lemongrass, ginger and crushed garlic, with black pepper and a little salt. The chicken goes onto coals and is brushed repeatedly with annatto oil melted with garlic, which lacquers the skin a deep orange and drips into the fire to produce the smoke that flavours it. The meat comes off juicy and tangy, faintly perfumed with lemongrass, with charred skin that tastes of garlic and fat. Eat it with garlic rice, a dipping sauce of vinegar, soy and chile, and a spoonful of that orange oil poured over the rice.","Inasal belongs to Bacolod, capital of Negros Occidental, in a way few Filipino dishes belong to a single city. It is grilled and sold along entire streets there — Manokan Country, a row of open-air stalls near the waterfront, is essentially a district devoted to it — and the format is fixed: a quarter chicken skewered on bamboo, a mound of rice, and a saucer for mixing your own dip. Chicken is ordered by part, and the vocabulary is local: paa for leg, pecho for breast, and a set of names for the offal and trimmings that make the cheaper skewers, including the chicken tails known as isaw ng manok and the wing-and-back pieces.\n\nThe defining flavour is not sugar. Most Filipino barbecue marinades lean sweet, built on banana ketchup, brown sugar and soy sauce, and produce dark, sticky meat. Inasal goes the other way — the marinade is dominated by acid from calamansi and cane vinegar, with lemongrass and ginger doing the aromatic work — which is why it tastes lighter and sharper than the barbecue skewers sold everywhere else in the country. Sugar appears at most in a pinch, to help the skin colour.\n\nThe second signature is the basting oil. Annatto seeds are steeped in oil or melted margarine with crushed garlic until the fat runs bright orange, and the chicken is brushed with it constantly through grilling. That oil does more than colour the skin: it drips into the coals, catches, and sends up a garlicky smoke that seasons the meat from below. The same oil is poured over rice at the table, staining it orange, which is the part regulars go quiet about defending. Cooked in a home oven the dish loses its smoke and gains a certain neatness, which is a real trade — but the marinade and the basting oil carry enough of the character that it is still recognisably inasal.","Grilled inasal keeps 3 days refrigerated. Reheat in a hot oven or under a broiler rather than a microwave, which turns the skin rubbery — 8 minutes at 200°C with a fresh brush of annatto oil brings it most of the way back. Raw marinated chicken can sit in the fridge for up to 12 hours or be frozen in its marinade for 2 months, thawing in the marinade as it defrosts. Leftover annatto oil keeps a month in the fridge and is excellent on rice, eggs and vegetables.",[421,422,423,424],"Keeps the marinade genuinely sour, the way Bacolod makes it, instead of drifting into the sweet soy-and-ketchup barbecue of Manila.","The annatto basting oil is steeped gently with garlic, so it colours and perfumes rather than turning bitter.","Includes a workable oven-plus-broiler method for cooks with no grill, and is honest about what that costs you.","Butterflied quarters mean the meat cooks evenly and the skin renders, rather than burning before the thigh is done.",[426,427,428,429],"Charcoal grill (or oven with a broiler)","Small saucepan for the annatto oil","Basting brush","Meat thermometer",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},44,7,1,4,1100,46,610,[439],"Garlic fried rice with a spoonful of the annatto oil poured over it, and a saucer of vinegar, soy, garlic and chile for dipping.",[441,444,447],{"name":442,"description":443},"Inasal na baboy","The same marinade and basting oil on pork belly strips or pork skewers. Pork takes the acid well and the fat crisps beautifully over coals.",{"name":445,"description":446},"Chicken inasal rice bowl","Debone the grilled chicken, chop it and serve over garlic rice with the annatto oil, a fried egg and pickled papaya (atchara) — the standard fast-food format across the Philippines.",{"name":448,"description":449},"Oven inasal with chicken thighs","Bone-in thighs roasted at 200°C and finished under the broiler. Faster and easier to control than quarters, with the same marinade and basting routine.",[451,457,463,467,471,476,481,486,489,493,495,499,501,504,506,510,512],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},1.6,"chicken","chicken, cut into 4 quarters, skin on","kg","Chicken",{"qty":458,"ref":459,"name":460,"unit":461,"group":462},120,"lime","calamansi juice, or lime and mandarin juice mixed","ml","Marinade",{"qty":464,"ref":465,"name":466,"unit":461,"group":462},80,"vinegar","cane vinegar or coconut vinegar",{"qty":434,"ref":468,"name":469,"unit":470,"group":462},"lemongrass","lemongrass stalks, bottom halves bruised and chopped","piece",{"qty":472,"ref":473,"name":474,"unit":475,"group":462},40,"ginger","ginger, peeled and grated","g",{"qty":477,"ref":478,"name":479,"unit":480,"group":462},10,"garlic","garlic, crushed","clove",{"qty":482,"ref":483,"name":484,"unit":485,"group":462},2,"soy-sauce","soy sauce","tbsp",{"qty":433,"ref":487,"name":488,"unit":485,"group":462},"brown-sugar","brown sugar",{"qty":482,"ref":490,"name":491,"unit":492,"group":462},"black-pepper","freshly cracked black pepper","tsp",{"qty":482,"name":494,"unit":492,"group":462},"fine salt",{"qty":482,"ref":496,"name":497,"unit":485,"group":498},"achiote","annatto (achiote) seeds","Basting oil",{"qty":458,"name":500,"unit":461,"group":498},"neutral oil",{"qty":472,"ref":502,"name":503,"unit":475,"group":498},"butter","butter or margarine",{"qty":434,"ref":478,"name":505,"unit":480,"group":498},"garlic, finely crushed, for the oil",{"qty":507,"ref":465,"name":508,"unit":461,"group":509},100,"cane vinegar, for the dip","Dipping sauce",{"qty":482,"ref":483,"name":511,"unit":485,"group":509},"soy sauce, for the dip",{"qty":513,"ref":514,"name":515,"unit":470,"group":509},3,"thai-chili","bird's eye chiles, chopped",[517,521,526,531,534,538,543],{"tip":518,"text":519,"title":520},"Flat pieces are the whole trick to even grilling — a folded quarter chars on the high points while the thigh stays raw.","Lay each quarter skin-side down and crack the joint with the heel of a heavy knife so the piece lies flat. Score the thickest part of each thigh twice, about 1 cm deep, so the marinade reaches the middle.","Flatten the chicken quarters",{"tip":522,"text":523,"title":524,"timerSeconds":525},"Stop at 12 hours. Past that the acid starts to firm and dry the breast meat.","Whisk the calamansi juice, vinegar, lemongrass, ginger, crushed garlic, soy sauce, sugar, pepper and salt together, then rub it into the chicken, working it into the scores. Cover and refrigerate for at least 4 hours, turning once.","Mix and marinate",14400,{"tip":527,"text":528,"title":529,"timerSeconds":530},"The oil should never bubble hard. Scorched annatto goes bitter and turns muddy brown instead of sunset orange.","Warm the neutral oil and butter in a small pan over low heat, add the annatto seeds and crushed garlic, and steep for 4 minutes until the fat is a strong orange and the garlic is barely golden. Strain out the seeds and keep the oil warm.","Make the annatto basting oil",240,{"text":532,"title":533},"Light the charcoal and let it burn down until the coals are covered in grey ash and you can hold your hand 15 cm above the grate for about 5 seconds. Bank the coals to one side so you have a hot zone and a cooler one.","Build the fire",{"text":535,"title":536,"timerSeconds":537},"Shake the marinade off the chicken and lay the pieces skin-side up on the cooler side of the grill. Cover or tent with foil and cook for 20 minutes, brushing with annatto oil every 7 minutes and turning once.","Grill indirect first",1200,{"tip":539,"text":540,"title":541,"timerSeconds":542},"Expect flare-ups from the dripping oil — that flame is where the smoke flavour comes from, but move the piece aside if it catches for more than a couple of seconds.","Move the quarters over the coals skin-side down and grill for 4–6 minutes, basting and turning, until the skin is blistered, deep orange and crackling at the edges. The thigh should read 75°C at the bone and the juices should run clear.","Char the skin",300,{"text":544,"title":545},"Rest the chicken for 5 minutes and give it one last brush of annatto oil. Stir the vinegar, soy sauce and chopped chiles together in individual saucers, and serve with garlic rice drizzled with the remaining orange oil.","Rest, dip and serve","ee-nah-SAHL",[548,552,556,560],{"note":549,"swap":550,"original":551},"Calamansi sits between the two — sharper than mandarin, more floral than lime. Straight lime juice works but tastes flatter and more one-dimensional.","Equal parts lime and mandarin orange juice","Calamansi juice",{"note":553,"swap":554,"original":555},"Both are mild enough. Distilled white vinegar is too harsh here and will dominate the lemongrass.","Rice vinegar, or coconut vinegar","Cane vinegar",{"note":557,"swap":558,"original":559},"Powder dissolves instantly and needs no steeping — just whisk it into the warm oil. The colour is close, and at this quantity the flavour difference is negligible.","2 tsp achiote powder, or 1 tbsp sweet paprika","Annatto seeds",{"note":561,"swap":562,"original":563},"The lemongrass stuffed into the cavity of each piece is more aromatic than flavouring, so a rough approximation still does the job.","2 tbsp frozen lemongrass paste, or the zest of one lemon plus a stalk of trimmed leek","Fresh lemongrass","chicken-inasal","Chicken Inasal (Bacolod Charcoal-Grilled Annatto Chicken)","Chicken Inasal","Inasal na manok","philippines","Negros Occidental",25,35,"medium",[574],"main",[576],"dairy-free",[453,468,473,465,496,478],[579,582,584,586],{"alt":580,"src":581},"Charcoal-grilled chicken inasal quarters with orange annatto-lacquered skin beside garlic rice and a vinegar dip","\u002Fimages\u002Frecipes\u002Fchicken-inasal\u002Fhero.jpg",{"alt":580,"src":583},"\u002Fimages\u002Frecipes\u002Fchicken-inasal\u002Fhero-16x9.jpg",{"alt":580,"src":585},"\u002Fimages\u002Frecipes\u002Fchicken-inasal\u002Fhero-4x3.jpg",{"alt":580,"src":587},"\u002Fimages\u002Frecipes\u002Fchicken-inasal\u002Fhero-1x1.jpg",[589,590,591,592,593,594,568],"chicken inasal","bacolod","grilled chicken","annatto","calamansi","filipino barbecue","2026-08-20","dishroute-kitchen","Bacolod-style grilled chicken marinated in calamansi, lemongrass, ginger and cane vinegar, then basted with annatto oil over coals until the skin lacquers deep orange.",{"en":599},"\u002Frecipe\u002Fchicken-inasal",{"items":601,"total":477,"page":433,"limit":873,"hasMore":874},[602,612,641,674,705,733,762,791,819,847],{"slug":564,"title":565,"shortTitle":566,"nativeName":567,"countrySlug":568,"region":569,"baseServings":434,"prepMinutes":570,"cookMinutes":571,"restMinutes":542,"difficulty":572,"course":603,"diet":604,"mainIngredients":605,"images":606,"keywords":611,"publishedAt":595,"updatedAt":595,"authorSlug":596},[574],[576],[453,468,473,465,496,478],[607,608,609,610],{"alt":580,"src":581},{"alt":580,"src":583},{"alt":580,"src":585},{"alt":580,"src":587},[589,590,591,592,593,594,568],{"slug":613,"title":614,"shortTitle":615,"nativeName":616,"countrySlug":568,"baseServings":434,"prepMinutes":617,"cookMinutes":618,"difficulty":619,"course":620,"diet":621,"mainIngredients":622,"images":624,"keywords":634,"publishedAt":595,"updatedAt":595,"authorSlug":596},"filipino-adobo","Filipino Adobo (Soy-Vinegar Braised Chicken and Pork)","Filipino Adobo","Adobong manok at baboy",15,60,"easy",[574],[576],[453,623,483,465,478],"pork-belly",[625,628,630,632],{"alt":626,"src":627},"Dark glossy Filipino adobo of chicken thighs and pork belly with bay leaves and peppercorns beside steamed rice","\u002Fimages\u002Frecipes\u002Ffilipino-adobo\u002Fhero.jpg",{"alt":626,"src":629},"\u002Fimages\u002Frecipes\u002Ffilipino-adobo\u002Fhero-16x9.jpg",{"alt":626,"src":631},"\u002Fimages\u002Frecipes\u002Ffilipino-adobo\u002Fhero-4x3.jpg",{"alt":626,"src":633},"\u002Fimages\u002Frecipes\u002Ffilipino-adobo\u002Fhero-1x1.jpg",[635,636,637,638,639,568,640],"adobo","filipino adobo","soy vinegar braise","pork belly","chicken thighs","braised",{"slug":642,"title":643,"shortTitle":644,"nativeName":645,"countrySlug":568,"baseServings":434,"prepMinutes":646,"cookMinutes":646,"restMinutes":458,"difficulty":619,"course":647,"diet":649,"mainIngredients":653,"images":657,"keywords":667,"publishedAt":595,"updatedAt":595,"authorSlug":596},"halo-halo","Halo-Halo (Filipino Shaved Ice with Beans and Flan)","Halo-Halo","Halo-halo",30,[648],"dessert",[650,651,652],"vegetarian","gluten-free","nut-free",[654,655,656],"condensed-milk","eggs","yam",[658,661,663,665],{"alt":659,"src":660},"Tall glass of Filipino halo-halo with shaved ice, purple ube jam, leche flan cube and layers of sweet beans and jelly","\u002Fimages\u002Frecipes\u002Fhalo-halo\u002Fhero.jpg",{"alt":659,"src":662},"\u002Fimages\u002Frecipes\u002Fhalo-halo\u002Fhero-16x9.jpg",{"alt":659,"src":664},"\u002Fimages\u002Frecipes\u002Fhalo-halo\u002Fhero-4x3.jpg",{"alt":659,"src":666},"\u002Fimages\u002Frecipes\u002Fhalo-halo\u002Fhero-1x1.jpg",[642,668,669,670,671,672,673],"filipino dessert","shaved ice","ube halaya","leche flan","nata de coco","evaporated milk",{"slug":675,"title":676,"shortTitle":677,"nativeName":678,"countrySlug":568,"region":679,"baseServings":680,"prepMinutes":472,"cookMinutes":681,"difficulty":682,"course":683,"diet":684,"mainIngredients":685,"images":691,"keywords":701,"publishedAt":595,"updatedAt":595,"authorSlug":596},"kare-kare","Kare-Kare (Filipino Oxtail Peanut Stew)","Kare-Kare","Kare-kare","Pampanga",6,210,"hard",[574],[576,651],[686,687,688,689,690,496],"oxtail","tripe","peanuts","eggplant","green-beans",[692,695,697,699],{"alt":693,"src":694},"Kare-kare in an earthenware pot: oxtail in thick orange peanut sauce topped with eggplant, long beans and bok choy","\u002Fimages\u002Frecipes\u002Fkare-kare\u002Fhero.jpg",{"alt":693,"src":696},"\u002Fimages\u002Frecipes\u002Fkare-kare\u002Fhero-16x9.jpg",{"alt":693,"src":698},"\u002Fimages\u002Frecipes\u002Fkare-kare\u002Fhero-1x1.jpg",{"alt":693,"src":700},"\u002Fimages\u002Frecipes\u002Fkare-kare\u002Fhero-4x3.jpg",[675,702,686,703,592,704,568],"peanut stew","bagoong","filipino fiesta food",{"slug":706,"title":707,"shortTitle":708,"nativeName":708,"countrySlug":568,"region":709,"baseServings":680,"prepMinutes":617,"cookMinutes":710,"difficulty":572,"course":711,"diet":713,"mainIngredients":714,"images":718,"keywords":728,"publishedAt":595,"updatedAt":595,"authorSlug":596},"laing","Laing (Bicol Taro Leaves in Coconut Milk)","Laing","Bicol",55,[712],"side",[576,651],[715,716,717,473,623],"taro","coconut-milk","shrimp-paste",[719,722,724,726],{"alt":720,"src":721},"Dark laing of collapsed taro leaves in coconut milk with whole green chiles and coconut oil pooling on the surface","\u002Fimages\u002Frecipes\u002Flaing\u002Fhero.jpg",{"alt":720,"src":723},"\u002Fimages\u002Frecipes\u002Flaing\u002Fhero-16x9.jpg",{"alt":720,"src":725},"\u002Fimages\u002Frecipes\u002Flaing\u002Fhero-1x1.jpg",{"alt":720,"src":727},"\u002Fimages\u002Frecipes\u002Flaing\u002Fhero-4x3.jpg",[706,729,730,731,732,703,568],"taro leaves","coconut milk","bicol","gata",{"slug":734,"title":735,"shortTitle":736,"nativeName":737,"countrySlug":568,"baseServings":434,"prepMinutes":738,"cookMinutes":739,"restMinutes":740,"difficulty":572,"course":741,"diet":742,"mainIngredients":743,"images":745,"keywords":755,"publishedAt":595,"updatedAt":595,"authorSlug":596},"lechon-kawali","Lechon Kawali (Filipino Crispy Fried Pork Belly)","Lechon Kawali","Lechon kawali",20,75,480,[574],[576,651],[623,744,478,465,490],"bay-leaf",[746,749,751,753],{"alt":747,"src":748},"Chopped lechon kawali with blistered golden pork crackling and juicy fat, beside a saucer of garlic vinegar dip","\u002Fimages\u002Frecipes\u002Flechon-kawali\u002Fhero.jpg",{"alt":747,"src":750},"\u002Fimages\u002Frecipes\u002Flechon-kawali\u002Fhero-16x9.jpg",{"alt":747,"src":752},"\u002Fimages\u002Frecipes\u002Flechon-kawali\u002Fhero-1x1.jpg",{"alt":747,"src":754},"\u002Fimages\u002Frecipes\u002Flechon-kawali\u002Fhero-4x3.jpg",[756,757,758,759,760,761,568],"lechon kawali","crispy pork belly","pork crackling","filipino pork","deep fried","spiced vinegar",{"slug":763,"title":764,"shortTitle":765,"nativeName":766,"countrySlug":568,"baseServings":680,"prepMinutes":738,"cookMinutes":738,"difficulty":619,"course":767,"diet":768,"mainIngredients":769,"images":774,"keywords":784,"publishedAt":595,"updatedAt":595,"authorSlug":596},"pancit-bihon","Pancit Bihon (Filipino Stir-Fried Rice Noodles)","Pancit Bihon","Pancit bihon guisado",[574],[576],[770,453,771,772,773,483],"rice-noodles","shrimp","cabbage","carrot",[775,778,780,782],{"alt":776,"src":777},"Platter of pancit bihon rice noodles with shrimp, chicken strips, carrot matchsticks and cabbage, calamansi wedges alongside","\u002Fimages\u002Frecipes\u002Fpancit-bihon\u002Fhero.jpg",{"alt":776,"src":779},"\u002Fimages\u002Frecipes\u002Fpancit-bihon\u002Fhero-16x9.jpg",{"alt":776,"src":781},"\u002Fimages\u002Frecipes\u002Fpancit-bihon\u002Fhero-1x1.jpg",{"alt":776,"src":783},"\u002Fimages\u002Frecipes\u002Fpancit-bihon\u002Fhero-4x3.jpg",[785,786,787,788,789,790,568],"pancit","pancit bihon","rice noodles","filipino noodles","birthday noodles","stir fry",{"slug":792,"title":793,"shortTitle":794,"nativeName":795,"countrySlug":568,"baseServings":434,"prepMinutes":738,"cookMinutes":796,"difficulty":619,"course":797,"diet":799,"mainIngredients":800,"images":804,"keywords":814,"publishedAt":595,"updatedAt":595,"authorSlug":596},"sinigang","Sinigang na Baboy (Sour Tamarind Pork Soup)","Sinigang na Baboy","Sinigang na 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