Lechon Manok, Eggplant Salad, Pancit

The chicken and salad are from “Planet Barbecue”. The pancit is more or less my recipe.

Lechon Manok (serves 4):

  • 1 chicken, whole
  • 1 cup pineapple juice
  • 1/2 cup soy sauce
  • 1/4 cup fish sauce
  • 1/4 cup rice wine
  • 3 tbsp oil
  • 2 tbsp lime juice
  • 1 onion, finely chopped
  • 4 cloves garlic, chopped
  • 2 star anise
  • 1 tsp black pepper
  • 2 stalks lemongrass
  • 2 green onions
  • 1 inch ginger, crushed
  • 2 tbsp achiote oil

Mix the pineapple, soy sauce, fish sauce, rice wine, oil, lime juice, onion, garlic, star anise, and pepper. Place chicken in marinade, let sit for 6-24 hours. Drain the chicken well. Stuff the cavity with lemongrass stalks, green onions, and ginger.  Truss the bird with string.

Heat grill to medium heat, for indirect grilling with a drip pan. Grill for 45 minutes, turning once, basting with the achiote oil occasionally. Heat the oven to 350* while the chicken grills, in case the skin starts to burn before the meat is cooked through. Finish in oven if needed.

Filipino Grilled Eggplant Salad (serves 4):

  • 1 lb eggplants
  • 1 chile poblano
  • 1 ripe mango, diced
  • 2 hard-cooked eggs, diced
  • 1 large tomato, diced
  • 1/2 red onion, diced
  • 2 Thai chiles, diced
  • 1/4 cup oil
  • 4 cloves garlic, thinly sliced
  • 1 tsp shrimp paste
  • 3 tbsp lime juice or more
  • 1/2 cup chopped cilantro
  • salt
  • generous amount black pepper

Oil the eggplants and chiles, grill on high heat until completely tender. Remove skin and chop. Mix the eggplant, chile poblano, mangoes, eggs, tomato, onion, and Thai chiles. Fry the garlic until golden, then drain. Reserve 2 tbsp garlic oil. Add shrimp paste to oil remaining in skilled, fry until fragrant, a minute or two. Remove and drain. Add shrimp paste, most of the garlic, lime juice, and most of the cilantro to the eggplant. Add reserved garlic oil, season with salt and pepper. Garnish with remaining garlic and cilantro.

Pancit Palabok (serves 4-6):

  • 8 oz bihon noodles
  • sliced carrots
  • chopped bok choy
  • oil as needed
  • fried garlic
  • shrimp (optional)
  • roasted peanuts
  • chopped green onions
  • furikake (optional)
  • lime juice
  • cilantro


  • 2 cups shrimp stock
  • 1 tbsp achiote seeds
  • 2 tbsp flour
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tsp black pepper

Soak the achiote seeds in the shrimp stock for 30 minutes. Strain, then boil. Whisk in the flour. Add remaining sauce ingredients.

Boil the noodles briefly, a couple minutes, until softened. Saute the carrot and bok choy. Add shrimp if using. Add noodles and sauce, then remaining ingredients. Adjust seasonings to taste.


About tandooritaco

This is a blog about food.
This entry was posted in chicken, southeast asian, vegetables. Bookmark the permalink.

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