Sinampalukang manok recipe: Brothy goodness on a rainy day

                by Joost Nusselder | Updated:  February 26, 2022

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The sinampalukang manok recipe is a Filipino dish that’s quite similar to sinigang. Both have sour broths.

However, there are several methods and ingredients that aren’t present in making sinigang.

As the name suggests, sinampalukang manok is translated as “chicken in tamarind broth”.

This sinampalukang manok recipe gives you detailed information on how to cook this sumptuous dish!

Sinampalukang Manok Recipe

The main ingredient in sinampalukang manok (well, aside from the chicken or manok) is the young tamarind leaves.

Here, I’m emphasizing that you should use young tamarind leaves. This is primarily because young tamarind leaves give a sourer and citric flavor when compared to mature tamarind leaves.

The young leaves are light yellow-green in color. Aside from the young leaves, the tamarind flower is also added to this dish. The flowers add in an inviting aroma to the broth.

Sinampalukang manok recipe preparation tips

What makes this sinampalukang manok recipe different from the iconic sinigang one is that this one is sautéed in a small amount of oil along with slices of ginger, minced garlic, and chopped onions. These are sautéed until they become soft and translucent, and when your kitchen is filled with an irresistible fragrance.

On the other hand, sinigang is never sautéed.

Sinampalukang manok requires sautéeing the aromatics, then the chicken is added, followed by the chicken broth.

Filipino Sinampalukang Manok

Sinampalukang Manok Recipe

Sinampalukang manok recipe

Joost Nusselder
Sinampalukang manok recipe is a Filipino dish that's quite similar to sinigang. Both have a sour broth. However, there are several methods and ingredients that aren't present in making sinigang.
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Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine Filipino
Servings 5 people
Calories 278 kcal

Ingredients
  

  • 1 whole chicken cut into serving parts
  • 1 tbsp oil
  • 1 small onion peeled and sliced
  • 2 cloves garlic peeled and minced
  • 1 thumb-sized ginger peeled and julienned
  • 2 tomatoes quartered
  • 1 tbsp fish sauce
  • 4 cups water
  • 10 pcs fresh tamarind or 2 tablespoons tamarind base powder
  • 1 cup long beans (sitaw) ends trimmed and cut into 3-inch lengths
  • 1 cup pickled young tamarind leaves or 2 cups fresh young tamarind leaves

Instructions
 

  • In a pot over medium heat, heat oil. Add onions, garlic, and ginger. Cook, stirring regularly, until aromatic. Add chicken and cook, turning occasionally, until juices run clear. Add tomatoes and cook until softened, mashing with the back of the spoon.
  • Add fish sauce and continue to cook, stirring occasionally, for about 2 to 3 minutes. Lower heat, cover, and simmer until chicken is cooked through.
  • Add long beans and pickled tamarind leaves, and continue to cook until long beans are tender yet crisp. Add tamarind base powder, stirring to dissolve. Season with salt to taste. Serve hot.

if using fresh tamarind

  • Wash tamarind and place in a pot with enough water to cover. Bring to a boil and cook until soft and outer skins begin to burst.
  • With a fork, mash the tamarind. In a fine-mesh strainer set over a bowl, pour the tamarind and liquid. Continue to mash with a fork, returning some of the liquid into the strainer once or twice to fully extract juice. Discard seeds and skins. Add tamarind juice in place of tamarind base powder.

if using fresh tamarind leaves

  • Strip tamarind leaves from stems and discards stems. Using a mortar and pestle, pound the leaves to release some of its juices. Add to sinigang in place of pickled young tamarind leaves.

Nutrition

Calories: 278kcal
Keyword Chicken
Tried this recipe?Let us know how it was!

Manok na Sinampalukan

After stirring in the chicken broth, drop in the tamarind leaves and flowers. Let this simmer until the leaves and flowers become wilted.

If in any circumstances, you can’t source fresh tamarind leaves and flowers, then unripe tamarind fruits would suffice.

There’s also an array of vegetables that’d complete this sinampalukang manok recipe. This includes mustasa leaves, sitaw, and some tomatoes.

Sitaw or yard long beans are also added in the sour broth. Give this sinampalukang manok recipe a try.

Salamat.

Also check out this chicken mami recipe (chicken noodle soup)

Ever had trouble finding Japanese recipes that were easy to make?

We now have "cooking Japanese with ease", our full recipe book and video course with step-by-step tutorials on your favorite recipes.

Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.