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momoese
07-21-2008, 11:05 AM
This is an odd find! A few weeks ago a Chef friend cooked dinner for us and gave me some Tanglad/Lemongrass with instruction on how to get it rooted. So I followed the directions and now have Lemongrass in a jar with roots and suckers! So I started looking at recipes and chanced onto something called Inasal chicken. I have been researching authentic Inasal chicken recipes and heard about Banana Ketchup in place of Achuete oil(Annatto seed oil) as one way of basting the chicken while on the grill. So here is a recipe that is commonly used. I haven't made it yet but will this weekend when I make the Inasal chicken. I'm going to baste half with the ketchup and half with the annatto seed oil and see which one I like better.
:nanadrink:
Inasal chicken:
Authentic Chicken Inasal from Bacolod- The way it should be eaten! « Hi, This is Martin -OMG!! (http://martinaquino.wordpress.com/2007/04/29/authentic-chicken-inasal-from-bacolod-the-way-it-should-be-eaten/)

Banana ketchup:
Jufran Hot Banana Sauce (Philippines) (http://www.ketchupworld.com/juhotbasap.html)

Banana ketchup recipe:
Prep Time: 15 minutes
Cook Time: 1 hours, 30 minutes
Ingredients:

* 1/2 cup golden raisins
* 1/3 cup chopped sweet onions
* 2 large garlic cloves, quartered
* 1/3 cup tomato paste
* 4 large very ripe bananas, peeled and sliced
* 1-1/3 cup cider vinegar, divided use
* 3 to 4 cups water
* 1/2 cup (packed) dark brown sugar
* 1-1/2 tsp salt
* 1/2 tsp ground chipotle chile pepper or to taste
* 1/4 cup light corn syrup
* 2 tsp ground allspice
* 1 tsp ground cinnamon
* 1/2 tsp freshly grated nutmeg
* 1/4 tsp ground cloves
* 2 tbsp dark rum

Preparation:
Place the raisins, onions, garlic, tomato paste, bananas, and 2/3 cup vinegar in the bowl of a food processor fitted with the metal blade. Process until smooth and pour into a large, heavy saucepan.

To the banana mixture in the saucepan, add remaining 2/3 cup vinegar, 3 cups water, brown sugar, salt, and ground chipotle chile pepper. Stir to combine.

Bring mixture to a boil over medium-high heat, stirring often. Reduce heat to low and cook uncovered, stirring the ketchup occasionally, for 1 hour and 15 minutes. If the ketchup gets too thick and begins to stick, add some of the remaining water (up to 1 cup).

Add corn syrup, allspice, cinnamon, nutmeg, and cloves. Cook over medium-low heat, stirring often, for another 15 minutes or until it is thick enough to coat a metal spoon. Stir in the rum and remove from heat. Let cool for 10 minutes.

Push ketchup through a fine strainer, mashing the solids with the back of a spoon. Let cool to room temperature, pour into glass bottles, cover, and refrigerate. Use within 1 month. Banana ketchup is especially good as a condiment with pork and poultry.

Yield: about 3-1/2 cups

Richard
07-21-2008, 11:34 AM
Wow, Thanks!

I was curious about the Inasal Chicken recipe and digging into the link you provided, came up with this:


Place your chicken parts in a bowl.
Add lots of finely minced ginger, garlic, coconut (or cider) vinegar, calamansi, lots of chopped lemongrass (8 stalks or more), rock salt and lots of cracked black pepper.
Marinate for an hour, stirring to coat chicken pieces evenly.
Meanwhile, make the basting sauce with an entire medium tub or more of star margarine that you melt in a small saucepan over a low flame. Add a tablespoon or so of achuete oil if you are one of those who must have the color and even more cracked black pepper. [Alternately, use Banana Ketchup instead of this basting sauce.]
Barbecue over medium to low flames until cooked, basting several times.

- from Market Manila, a blog about food in the Philippines and around the globe. www . marketmanilla . com (http://www.marketmanila.com)

momoese
07-21-2008, 11:47 AM
I saw that where he said he liked it better basted with margarine which is supposedly an old secret technique.

I'm looking into some other Lemongrass recipes as well. I think it's going to be fun having my own. I still haven't figured out if it's invasive or not, so I think for now I'll just container grow it.

mskitty38583
07-21-2008, 11:57 AM
lemongrass can be invasive...but just plant it in a pot and sink the pot in the ground and it should be ok. then you have to worry about the birds eating the seeds and pooping them all over your yard...youll have lemongrass everywhere. my mom did. lol.

momoese
07-21-2008, 11:59 AM
Guess I'll have to keep the flowers trimmed all the time!

mskitty38583
07-21-2008, 12:01 PM
when you rub, or cut the lemongrass it perfumes the air with a heavenly scent. yummy. my chocolate mint does the same thing. too bad i dont eat mint. i grow it for the chocolate smell.

momoese
07-21-2008, 12:12 PM
That's too funny, I've grown Chocolate Mint just for the smell too! I'm not a big fan of Mint unless it's in gum or candy form.

mskitty38583
07-21-2008, 12:30 PM
i dont like mint at all. i get the crest expressions toothpast in the orange flavor or in the cinnamon. mint upsets my stomach. yuck. lol.

island cassie
07-21-2008, 12:39 PM
Two great recipes Mitchel - thanks! I find lemon grass to be clump forming and not a problem - is there more than one type? The only problem I do have with it is that the dogs love it too, so I have to keep some protected or else when I need it, it is all chewed!

Cassie

mskitty38583
07-21-2008, 12:45 PM
oh cassie great idea! doggie hygene.....for bad doggie breath.....now ive got to get some lemongrass. lol. or i can just give them the chocolate mint!

momoese
07-21-2008, 12:48 PM
I find lemon grass to be clump forming and not a problem - is there more than one type?
Cassie

That a good question! I know as a kid I used to chew on the ends of "sour grass" The kind with the tall flower stems and little yellow flowers. I wonder if Sam is confusing the two, or maybe there is a non clumping variety of Tanglad (Lemongrass)?

mskitty38583
07-21-2008, 12:55 PM
i used to chew the sour grass to. i know that the lemongrass my mom had went crazy till the neighbor cat pottied on it and it died.

momoese
07-21-2008, 12:55 PM
I don't see any info on the net about it being invasive but there is plenty of info about it's medicinal uses.

Here is some growing info:
Lemongrass growing information (http://www.greenharvest.com.au/Plants/lemongrass_info.html)

mskitty38583
07-21-2008, 12:57 PM
im wondering if something else got in the pot with the lemongrass like her mint, that she had and maybe thats why it ran?

momoese
07-21-2008, 01:02 PM
Hmmmm, lol, found this

I grew up in Manila, so I never really got to taste tanglad until I moved to the US and discovered Thai food. But then, I realized that I actually met tanglad before.

This herb grew wildly on the dust paths outside my lola’s home in Mindoro. To people in my lola’s hometown, tanglad was a weed. Lola would get upset when a shoot of tanglad would spring up in her garden. If you don’t nip it in the bud, lola said, the tanglad would take over and choke the gumamela and santan.

Though vilified as a weed, this plant has numerous medicinal benefits. It makes a refreshing, lemony iced tea. Tanglad is also really easy to grow. It imparts a spicy citrusy fragrance. So much return, from such a low-key plant. That’s an herb you gotta respect.

I have a patch growing near the wall of my yard. We’re in zone 10, for those of you interested in trying to grow this wonderful herb. It practically takes care of itself (You hear that, you high maintenance princessy roses? There’s a thing or two you can learn from the tanglad)

Tanglad is a survivor. It’s a plant that takes root. Those are qualities that resonate strongly with me.

momoese
07-21-2008, 01:09 PM
Wow, you have to read this!

Paglas Corporation (http://www.datupaglas.com/Articles/health/tanglad_freshlemongrass.html)

island cassie
07-21-2008, 01:11 PM
Thanks for the growing information - that looks and sounds like the grass I have. I agree it is a great plant and no trouble at all.

Cassie

momoese
07-21-2008, 01:15 PM
So now we just need Richard to tell us how to properly feed the Tanglad! I would assume it needs plenty of N.

island cassie
07-21-2008, 01:23 PM
Mitchel - that article about the medicinal properties is amazing - the Dominicans here use it as tea - I think I will too after reading that!

Cassie

Richard
07-21-2008, 01:29 PM
So now we just need Richard to tell us how to properly feed the Tanglad! I would assume it needs plenty of N.

It needs Nitrogen and little else. It is invasive so I wouldn't encourage it. A moderate amount of composted manure would be fine. Definitely something to grow in a planter box. It's a runaway plant in several San Diego drainage channels.

That said, its a wonderful herb. The scientific name is Cymbopogon citratus (http://www.ars-grin.gov/cgi-bin/npgs/html/taxon.pl?12797).

momoese
07-21-2008, 01:30 PM
Cassie, at the top left of the article are some links to more medicinal articles about this plant. I think I'll start making tea too! :nanadrink:

stumpy4700
07-21-2008, 01:39 PM
im wondering if something else got in the pot with the lemongrass like her mint, that she had and maybe thats why it ran?

Word to the wise,,,keep your pot out of your lemongrass...Sparta PD is using helicopters to catch ya..............lol:ha::ha:

Dean W.
08-17-2008, 04:23 PM
My Lemon Grass isn't invasive. I live in zone 8b and it dies back to the ground every winter and also requires irrigation during the warmer months.

momoese
08-21-2008, 05:02 PM
Richard, somehow I missed your reply to this post. I just wanted to say thanks!

BTW, I have made this dish several times now serving it with BBQ'd oysters(locally farm raised) and garlic rice and I have to say, I think it's the pinnacle of chicken! The smell is intoxicating as well!

A word of warning, the Annato seed oil will stain anything porous, and it tastes much better if you cut up your own chicken and cook it with the bones in and skin on. Skinless/boneless breast don't work well. I cook it on the indirect side of the coals and then flash it over the hot side to get some charing on the skin. I also like to marinade it longer than recommended in the Coconut vinegar mix.

marcuz29
10-23-2008, 12:16 AM
This post makes me hungry. It seems i need to eat that kind of recipe after logging out.yum yum!!

bencelest
10-23-2008, 09:48 AM
Wow, Thanks!

I was curious about the Inasal Chicken recipe and digging into the link you provided, came up with this:


Place your chicken parts in a bowl.
Add lots of finely minced ginger, garlic, coconut (or cider) vinegar, calamansi, lots of chopped lemongrass (8 stalks or more), rock salt and lots of cracked black pepper.
Marinate for an hour, stirring to coat chicken pieces evenly.
Meanwhile, make the basting sauce with an entire medium tub or more of star margarine that you melt in a small saucepan over a low flame. Add a tablespoon or so of achuete oil if you are one of those who must have the color and even more cracked black pepper. [Alternately, use Banana Ketchup instead of this basting sauce.]
Barbecue over medium to low flames until cooked, basting several times.

- from Market Manila, a blog about food in the Philippines and around the globe. www . marketmanilla . com (http://www.marketmanila.com)

Richard, I like your recipe better than the first because there are not many ingredients to seek for.
\I plan to cook it this weekend.
It looks yummy and easy to make.
Thanks.
Benny

momoese
04-14-2009, 03:50 PM
Ok, so I have made this dish several times now, probably a dozen or so and it's just the best chicken dish!! I serve it with grilled oysters, rice and beer. I make it with whole organic chickens I get from the farmers market and my own Tanglad!
:woohoonaner:

Here is the recipe that I'm sticking with:


Ingredients:
1 whole organic Chicken 3-4 pounds
1/2 head of crushed Garlic
About 1Tbs minced or grated Ginger
2 large stalks of diced Tanglad/Lemon Grass
1 tsp Salt
1 Tbs ground Black Pepper
1 cup Coconut Vinegar (I have used a whole bottle and marinated in a huge plastic tub)

Achuete oil: (basting sauce)
1/2 cup Olive Oil, or Star Margarine, I use oil
3 Tbs whole Anatto seeds
2 cloves crushed Garlic
1 Tbs diced Lemon Grass

Oysters: This is just how I make them.
As many as you want
Ponzu sauce 1 tsp per oyster
Chili Galic sauce 1/4 tsp per oyster
Green Onion 1/2 tsp per oyster

Spicy Vinegar sauce for serving:
1/2 cup Coconut vinegar
several cloves crushed garlic
several Thai style hot peppers sliced thinly

Garlic Rice:
I make it different every time so you'll have to use your own recipe.

Let's begin! Cut the chicken into pieces leaving the skin on. Marinate the chicken in a 1 gallon zip-lock for 1-1/2 hours in the garlic, ginger, salt, pepper, lemon grass and coconut vinegar. Do not over marinate!! Btw, the best way to cut the Lemon Grass is to remove the root end, remove the dry leaf stalks, beat the stalks with a hammer or flat side of meat tenderizer, then cut into finger nail clipping sized pieces.

While the chicken is marinating shuck the oysters and prepare them with the ponzu, green onions and chili paste. They will be cooked later.

Prepare your rice.

Prepare you Achuete oil by adding all the ingredients in a very small pot and cooking over medium heat for about 5 minutes, then remove and stir until the oil is dark orange from the seeds. The fragrance from this step is intoxicating! When finished strain the oil and put aside. IMPORTANT-- discard any left over Achuete oil after the meal to avoid Botulism from the garlic in the oil. Also this oil will stain anything it touches so be careful!

Now take the chicken and grill the pieces over medium flame, charcoals are the preferred method because you want some high heat charring at the end of the cooking. As soon as the chicken hits the grill baste it completely with the Achuete oil. Baste both sides! When the chicken is nearing completion put the oysters on the grill and cook until they are bubbling. The oysters can also be cooked under your broiler if you prefer. If the chicken doesn't have any charring be sure to do that on the hottest part of the grill.
(My not so secret cooking method is to pile the coals to one side and cook the chicken with indirect heat for 10-15 minutes, then straight to the super hot side for some charring) Shh! Oh and I only use hardwood lump coals, I like the flavor they impart.

Serve immediately while piping hot with Banana Ketchup, the Vinegar Thai pepper sauce, and some beer! Enjoy!

JoeReal
04-14-2009, 04:05 PM
I have only one bottle left of my Lemon Grass wine. It should go perfectly well with all of these dishes!

momoese
04-14-2009, 04:07 PM
I have only one bottle left of my Lemon Grass wine. It should go perfectly well with all of these dishes!

That sounds really unique!