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Mang Inasal hailed as ‘best-tasting chicken inasal’ in the Philippines

Mang Inasal   Chicken Inasal is recognized by Filipinos as the best-tasting grilled chicken in the country, based on a recent imagery survey conducted by a third-party market research agency. Held from November to December 2022, the nationwide study asked 800 consumers which grilled chicken they consider best-tasting, among other characteristics. Results showed that over 90% of the respondents pointed to Mang Inasal for having the best-tasting grilled chicken among 40 other brands the consumers were aware of.   “It’s inspiring to know that the people appreciate what we have been working hard for at Mang Inasal for the past 20 years -- which is to give our customers the best-tasting Chicken Inasal every day,” said Mang Inasal Business Unit head Mike V. Castro. “This will surely keep us going in serving more Ihaw-Sarap meals and Unli-Saya moments to all our customers.”     To mark this special milestone, a new  video advertisement  was produced, featuring Mang Inasal’s long-time brand am
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Spinach Cream Soup

My kids sometimes are very hard to predict when it comes to their choice of food. They would request for soup and then the next day they want chicken or fish or hotdogs! So what can I do now to make them interested in the food I will serve them except to make something new and make it extra “yummy”.

For today’s recipe, I thought of making chicken but since we already had chicken for two days in a row, I thought of making a soup. Yes, a soup, which I have wanted to make few weeks ago for a secret ingredient.

I made this recipe using my thermal cooker, which is similar to this one except that my bella is a fraction of its price. I will list down procedures using my thermal cooker and a regular pot.

Creamy Spinach Soup

Ingredients:

1 cup Spinach leaves
1 ½ cup fresh milk or evaporated milk
3 tbsp all purpose flour or 1 tbsp cornstarch
500 ml water
1 tbsp Lea and Perrins Worcestershire Sauce
1 chicken cube or chicken stock
pepper to taste

Procedure (thermal cooker):

  1. Set timer to 10 minutes, speed 3 and 100 degreesC temperature, pour water inside the bowl and chicken cube. Gently add fresh milk at the 5 minute mark and the all purpose flour.
  2. When water inside the bowl is already hot, remove the lid, put the spinach leaves and set it to speed 8 to chop the leaves for 1 minute. Cook the spinach leaves for another 2minutes, set the temperature to 100 degreesC, add in one tbsp Lea and Perrin's Worcestershire sauce.
  3. Serve and enjoy!


Procedure (Regular pot):
  1. Coarsely chop spinach leaves, set aside.
  2. Bring 500 ml water to simmer and add chicken broth cube, gradually add milk and all-purpose flour.
  3. Add spinach leaves and let it boil for another 15 seconds. Season with pepper and add one tablespoon of Lea and Perrins Worcestershire sauce.
  4. Remove from heat. Serve and enjoy.



Mind you, the kids loved it and they asked for more! Sometimes I find cream soup can be a bit boring and all you got is a milky taste which lingers in your buds. But adding a little distinct flavor makes a lot of difference. 

Have you tried Lea and Perrin's worcestershire sauce? Share them on the comments below.
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