Wednesday, July 14, 2010

Sinampalukang Manok

I didn't realize I haven't posted a recipe for Sinampalukang Manok. It is one of our favorites, but I may have forgotten as it is not cooked often. You need real fresh leaves and flowers to get that sweet sour taste that is comfort food for us. When I got a hat of the freshest young leaves and flowerettes....let me share how it was done.

Perfect timing that it was harvest day for our chickens too....

1 whole Sunshine Chicken :), say about 1.2 to 1.5kgsm, chopped
Cooking oil for sauteeing
1 head garlic, I use native ones, peeled, crushed
1 red onion, peeled, sliced
1 finger of yellow ginger, sliced and crushed
Fresh Buko Juice
Bagoong Balayan

A lot of fresh young Tamarind leaves and flowers

1) Put the peeled and crushed garlic with some cooking oil, I use Olive Oil, in a pan. Set the pan in very low heat. Yes, you have it all together. I don't heat the pan first and the oil before the garlic. Slowly let the garlic cook in low fire until it gets tan colored. Let the oil absorb the garlic's flavor.

2) Next the onion, add it to the tanned garlic. Let it slowly cook until it caramelizes. Allow the slow cooking, blend the flavors.

3) Add the yellow ginger to the garlic and onion. Still in low heat, slowly let the juices comes out of the ginger.

4) Next goes the chopped Sunshine Chicken :) Stir it to brown the pieces. Remember, still in low heat.

5) Season with Bagoon Balayan. You may use Patis or Fish Sauce, but I like the Bagoong Balayan more and it is somehow easier to temper and doesn't get over powering.

6) Add Buko Juice, enough to submerge the chickens.   Cover pot and let it slowly cook in low fire, until done.

7) You may season now to taste.

8) Drop the leaves and the flowers inside the pot. Mix so the the leaves are all submerged. Return cover of pot and turn off heat. The leaves will cook from the heat left.

Enjoy :)

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