Chicken Inasal with Garlic Rice, Atchara, and Halo-Halo

Ingredients

For Chicken Inasal with Garlic Rice

• 6 pcs chicken leg quarters, bone-in, skin-on
• 1 ½ cups fish sauce
• 1 ½ cups pineapple juice
• 1 tbsp ground black pepper
• 2 bulbs garlic, minced
• 5 green onion stalks, chopped
• 2 lemongrass stalks, cut in 3-4 pieces
• Coarse salt
• ¼ cup annato seeds
• 1 lb chicken skin
• 3 cups rice, cooked

For Atchara (pickled green papaya)

• 1 cup salt water
• 1 large green papaya, grated (makes approximately 3 cups)
• 3 cups white vinegar
• 1 ½ cups sugar
• ½ tsp ground black pepper
• 4-6 cloves garlic, thinly sliced
• ⅓ cup carrots, julienned
• ⅓ cup red onion, thinly sliced
• 1 thumb sized knob of ginger, thinly sliced
• ⅓ cup red bell pepper, julienned
• ¼ cup raisins

For Halo-halo

• 1 bottle sweetened jackfruit
• 3 fresh and ripe Manila mangoes
• 2 packs fresh young coconut meat
• 1 pack sweet rice flake, fried
• 1 bottle sweetened red mung beans
• 1 pack black tapioca pearl (ready in 5 mins)
• 6 pcs ube wafer sticks
• 1 can condensed milk
• 1 cup heavy whipping cream

Ube Ice cream

• 32 oz whipping cream, chilled overnight
• 14 oz ube condensed milk, cold
• 4 cups of ice per bag
• Ice cream salt

Leche Flan

• 10 egg yolks
• 1 tsp vanilla extract
• 1 can condensed milk
• 1 can evaporated milk
• 2 cups granulated sugar
• 1 lemon
• 2 tbsp corn syrup

Ube Jam

• 1 bottle ube hayala
• 1 cup coconut milk

Instructions

Chicken Inasal

1. 1
   In a food processor, place 1 bulb garlic, green onions, and lemongrass.
2. 2
   Sprinkle chicken with salt, and toss with fish sauce, pineapple juice, and spices.
3. 3
   Place chicken in a plastic bag and seal, then place on a sous vide container. Sous vide for 1.5 hrs at 165F degrees.
4. 4
   Make annatto oil by placing chicken skin on a saucepan. Cook until fat is rendered. Remove chicken skin then add annatto seeds to the chicken fat and cook on low heat. Remove from heat and set aside to be used for basting chicken.
5. 5
   Heat up stove top grill, remove chicken from sous vide container, grill and baste with annatto oil often. Flip and grill both sides, serve with atchara and garlic rice.

Garlic Fried Rice

6. 1
   In a wok, add cooking oil, sauté remaining bulb of minced garlic. Once brown, add rice then sprinkle salt to taste. Set aside, serve with chicken inasal.

Atchara

7. 1
   Shred green papaya and add salt to release liquid. Squeeze liquid out of papaya using a cheesecloth.
8. 2
   Boil vinegar, then add sugar, julienned vegetables, black pepper, and raisins. After it boils, let it cool before mixing it with the papaya.
9. 3
   After it boils, let it cool before mixing it with the papaya.

Leche flan

10. 1
    Mix 10 egg yolks, 1 tsp vanilla extract, 1 can condensed milk, and 1 can evaporated milk.
11. 2
    On a deep round pan, pour corn syrup thinly and evenly before pouring the rest of the flan mixture and steam for 45 mins. Let it cool.

Ube ice cream

12. 1
    Blend chilled 32 oz whipping cream for a few mins, pour into a bowl, set aside.
13. 2
    Blend chilled 14 oz ube condensed milk and 1 tsp ube flavoring for a few mins then mix with blended whipping cream in the bowl.
14. 3
    Pour the mixture on a large ziplock bag, place it inside another ziplock bag with ice cubes and ice cream salt. Shake for 10-15 minutes.
15. 4
    Place homemade ice cream in the freezer until ready for use.

Ube Jam

16. 1
    Mix 1 bottle of ube halaya and 1 can of coconut milk in a saucepan until mixture reduces with a thick consistency.

Tapioca Pearls

17. 1
    In boiling water, place 1 pack of tapioca pearls and remove after 5 mins or after pearls float on top. Ready to be used when cool.

Pinipig

18. 1
    Lightly fry 1 pack of sweet rice flakes, set aside and let it cool.

Halo-Halo Assembly

19. 1
    Mix all ingredients at the bottom of the serving bowl, place crushed/shaved ice, top with leche flan, ube Jam, freshly grated young coconut meat, ube ice cream, ube wafer stick, and pinipig.