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Sinampalukang Manok Recipe
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5 from 1 vote

Sinampalukang manok recipe

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.
Course Main Course
Cuisine Filipino
Keyword Chicken
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 5 people
Calories 278kcal
Author Joost Nusselder
Cost $8

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

Nutrition

Calories: 278kcal