Coming of Age...plus CHICKEN INASAL ala CARL!!!

I just finished watching a movie that has been a part of my young life and probably most of my peers of the same age. Do any of you remember the movie “Private Lessons”? I am pretty sure that a lot of you, especially the guys, are smiling right now. I know I am!

Private Lessons was released in 1980, the year we graduated from High School. The film starred the unforgettable Sylvia Kristel as Nicole, the 30-something woman and Eric Brown as Philly, the 15 year-old son of a wealthy businessman. It is basically a Coming-of-Age movie. I will not delve into details as to the storyline but it will suffice to say that this movie has fired up a lot of our imaginations back then. Sylvia Kristel always graced our imaginings a lot, oh yes she did!!!. Ah, the excitement of growing up and the thought of….really nostalgic!

Anyways, while we’re on the subject of reminiscing, our batch is planning of having a reunion in Las Vegas 30 years after graduating high school . Those back home already did and we who are in the other side of the ocean and were unable to attend will have a chance of connecting with our batch mates specially those here in the US, Canada and some from the Caribbean. So far, we have 16 confirmations and counting. Do try to attend if you are a member of our class. For sure, we will have so much fun remembering the happy times that is High School. And guys, I will try to get my hands on a copy of “Private Lessons” and we’ll watch it once again and go back to our memories of Nicole…

 Now, a promise is a promise so here's my recipe for Chicken Inasal.


CHICKEN INASAL

INGREDIENTS

6 to 8 chicken wings or legs
1 head Garlic, finely chopped
1 medium size ginger, grated
2 pcs. Siling pang-sigang, de-seed and finely chopped
½ cup vinegar
¾ cup Soy sauce (Kikkoman if possible)
½ cup sugar
Salt and pepper
Bamboo skewers
Oysters or mussels, depends on preference
3 to 4 bottles of beer
For dipping sauce, use vinegar/soy sauce or calamansi/soy sauce combination. With siling labuyo of course.

In a bowl combined vinegar, soy sauce. Add sugar and dissolve. Add garlic, ginger and sili. Add salt and pepper to taste. Add some more sugar, soy sauce and vinegar according to your taste preference. Marinate chicken for 6 hours. Skew chicken using bamboo skewers and grill slowly on a medium heat. Don’t use high heat because you will undercook the inside meat.

Now you’re probably asking where the oysters/ mussels and beer will come into picture. For appetizers while cooking of course! If you hail from Bacolod you know. But for us who grew up in Manila, the explanation is simply this: in Bacolod, chicken inasal and seafood go together! Plus beer and a heap of newly cooked rice….Kaon ta bala…Godspeed!!!