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Watch: How to make Beef Tapa or Tapsilog at home
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7 facts about Filipino cuisine all foodies need to know
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Watch: Move aside Boba tea, it s the time of Sago t Gulaman
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How to make chicken inasal GN/Anas Thacharpadikkal. Location courtesy Skafos, Canopy by Hilton, Al Seef
1. Combine lemongrass, salt, ground black pepper, ginger, garlic, brown sugar, vinegar, and calamansi juice in a large mixing bowl and blend well. Then add the chicken in marinade and mix again until chicken is fully coated.
2. Refrigerate and let it marinate for 12 hours.
3. For the basting mixture, mix margarine, achiote oil, salt, and calamansi juice in a separate bowl then stir and set aside.
4. Grill the chicken over smoldering charcoal while basting it with generous amount of the basting mixture. If its bone in 10-15 minutes on medium/low heat, bone out the cook it for a total of 5-10 minutes, seared 1-2 minutes per side.
Buying fresh seafood is an art in itself. How do you know if the fish has been sitting on ice for long? What should good catch smell like? What are the visual and textural cues you should keep an eye out for? Do the same rules that apply to fish apply to shrimp? Every part of the fish offers you a sign about its freshness but not many of us know where to look.
Which is why we reeled in Chef John Buenaventura, Executive Chef at Hilton Abu Dhabi, Yas Island, to walk us through the massive Dubai Waterfront market in Deira, which is popularly known as the Deira Waterfront Market . Having mastered the art of shopping for fish, he breaks down the process into simple tips and tricks, so you catch the freshest catch on your next trip to the fish market.