A Scientist in the Kitchen

Whenever I want a simple and homey grilled chicken, I usually just marinate chicken meat in soy sauce, crushed pepper and garlic. Filipino food usually use a lot soy sauce in the dish, to add salt or color. It’s all according to taste, I really don’t know the exact measurements. And just before grilling, I add the juice of one calamansi (Philippine lemon). It has never failed to satisfy my craving and have always impressed my foreign friends whenever they visit at home. Dippings? Just a combination of soysauce, lemons and chopped chilis will do.

It’s as homey as it can get, we have what we call a “dirty kitchen”. Most Filipino homes you would find a kitchen within the house where you have a gas stove or an electric one. And outside is the old-fashioned way cooking where one uses firewood to boil away meats to perfection. It is usually sooty and smoky with the smoke from the wood-fired stove. For grilling? We use dried coconut husks which easily turns to coal which is perfect for grilling. One can use metal griller to put the meats or since I live in a farm, cut off a few branches of Madre de Cacao (Gliricidia) and put on top of the coal. That’s your griller!

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