Welcome to adobo-down-under!

Musings. Family. Food. Stories. Cooking. Recipes. Eating. A recipe journal. From simple Filipino dishes to challenging recipes and exciting gastronomical failures. This is for my girls to look back on for comfort, memories, laughs, love and lots of food!

Thursday, August 12, 2010

Anatto seed oil

Annatto seeds (achuete) is an indigenous Filipino spice, usually used in traditional dishes more for the colouring characteristic rather than flavour. Growing up, I've seen this spice used for pancit sotanghon dishes and in arroz caldo.

I was inspired to try on a Bacolod Chicken Inasal recipe which caught my eye from Market Manila's recipe here. The recipe was inspired by an article written by Heny Sison about Mang Melchor's Chicken Inasal written in 2004. The article was also mentioned in Eat Matters blog about the recipe here.

I'm planning on trying the recipe for the Ryde Bulls U14 Family Picnic on Sunday/15th August at Blaxland Riverside Park. I can already smell the aroma of this chicken dish alongside the pork bbq skewers marinated in Mama Sita's BBQ sauce flowing across the park grounds. Yum!

No comments:

Post a Comment


Related Posts Plugin for WordPress, Blogger...