How to Make Filipino Chicken Inasal

1.l Make the annatto oil. Gently warm the olive oil and annatto powder over medium heat, then let it cool completely.
2. Marinate the chicken. Whisk the marinade ingredients in a large bowl. Add the chicken thighs, toss to coat, and marinate in the refrigerator for at least 4 hours or up to overnight.
3. Grill the chicken. Grill the chicken thighs over direct, medium-high heat, lightly brushing on some of the annatto oil, until cooked through (when the thickest part of the chicken registers at least 165°F on an instant-read thermometer).

Key Ingredients in Filipino Chicken Inasal

Lemongrass: Brings a fresh, citrusy aroma that’s essential to the dish’s signature flavor.
Ginger: Finely grated ginger adds a zesty kick.
Annatto (aka achiote): Ground annatto gives the chicken its golden color.
Brown sugar: Light brown sugar adds sweetness and helps caramelize the chicken on the grill.
Soy sauce: Adds umami and a bit of saltiness to round out the marinade.
Vinegar: Cane vinegar, which is a vinegar made from fermented sugarcane syrup, adds acidity and tanginess.
Chicken thighs: Boneless, skinless chicken thighs are flavorful, tender, and perfect for quick grilling.

Classic Canadian Maple Syrup Pie
Ingredients (serves 8):
1 cup pure maple syrup, ½ cup brown sugar, 3 tbsp butter, ½ cup heavy cream, 3 tbsp flour, 2 eggs, 1 tsp vanilla, pinch of salt, 1 unbaked 9" pie crust
Steps:

Preheat oven to 375°F. Fit crust into pie dish.
Melt butter, syrup, and sugar in a saucepan over medium heat until dissolved (~4 min).
Off heat, whisk in cream and flour until smooth.
Cool slightly, then whisk in eggs, vanilla, and salt.
Pour into crust; bake 45 min until center is just set but slightly jiggly.
Cool completely on a rack (~1 hr) before slicing — filling firms as it cools.

Tip: Use real Grade A Dark maple syrup, not pancake syrup blend.

Sinigang na Baboy with Gabi
Ingredients
▢2 lbs. pork belly sliced into cubes
▢2 to 3 cups kangkong leaves
▢2 pieces tomato quartered
▢2 pieces taro peeled and cut in half (gabi)
▢8 cups water
▢2 packs Knorr Sinigang sa Sampaloc Mix Original (20 gram pack)
▢3 tablespoons fish sauce patis
▢¼ teaspoon ground black pepper
Instructions
1. Pour water into a cooking pot. Let boil
2. Add onion and tomato. Boil for 5 to 8 minutes.
3. Put the pork in the cooking pot. Boil for 25 minutes.
4. Add the taro. Cover and continue to boil for 30 minutes.
5. Add Knorr Sinigang sa Sampaloc mix, fish sauce, and ground black pepper; stir.
6. Add the kangkong. Cover the cooking pot and turn off the heat. Let it stay covered for 5 minutes.
7. Transfer to as serving bowl. Serve with a small bowl with patis and spicy chili.