Sunday, February 17, 2008
I planned on Cooking another classic Filipino Dish - Chicken Tinola
for lunch except that I was in the mood for some experimentation.
I tried this Sinamalukang Manok dish from Mama Sita Fourth
generation cookbook ISBN 971-91219-0-4. The dish's sauteed
tomatoes, Onions, garlic, and ginger compounded by the
acid flavor of tamarind gives me the impression that this dish
originated from the Tagalog region.
As usual, I modified the recipe and provided below. It is a nice departure
from Chicken tinola that I was accustomed to eating from
my childhood days up to the present.
Here's my take on Sinampalukang Manok:
2 Tbsp cooking oil
4 lbs. mixture of Chicken Thighs and Chicken wings
1 piece tomato chopped
2 (thumb sized) Ginger julienned
1 piece Onion chopped
4 tablespoon garlic minced
4 tbsp Tamarind base (Sinigang Mix) Powder
1 cup Green beans (AKA Baguio beans, French beans) cut 3 inches length
2 cups Chayote (Sayote) Squash cubed
2 cups Sili leaves or any green leafy vegetable
3 cups water
Patis (Asian Fish Sauce) to taste
1. Cut the Chicken thighs to serving pieces using a butchers knife. Season the cut up chicken thighs and wings with salt and ground pepper.
2. In a Dutch oven or large pot, heat cooking oil. Heat oil until it barely starts to smoke.
3. Fry the chicken pieces in batches. Turn the chicken pieces over using a tong. Transfer them to a plate when cooked.
4. In the same pot, saute garlic until sightly brown (burned garlic tastes bitter). Add the chopped onions until it turns opaque followed by the ginger.
5. Add the chopped tomato and saute until it start to thicken as in a paste.
6. Returned the cooked chicken pieces to the pot.
7. Add the water to the pot. Adjust the water by adding some more such
that the chicken pieces are barely covered.
8. Season the dish with Fish sauce.
9. Add the tamarind base powder.
10. Cover the pot, simmer in low heat for another 10 minutes.
11. Uncover the pot, and add the Chayote, green bean cook uncovered for another 5 minutes.
12. Turn off the heat and add the Sili leaves.
13. Serve warm with freshly cooked steamed rice.