This Sinampalukang Manok which carries the sourness of young tamarinds, along with the subtle heat of green chilies, will be a comforting warmth against the cold of our Ber Months weather. With the sudden pour, the savory and tangy broth is the perfect accompaniment.
With a flavor profile similar to Sinigang because of the use of tamarind, this dish is a delicious alternative to the well-known sour soup recipe. But rather than being merely identical, it also captures the unique flavor of banana heart, making it taste like no other.
Sinampalukang Manok
Ingredients
For Sautéing:
- Annatto oil, for sautéing
- 2 pcs. red onion, quartered
- 6 cloves garlic, minced
- 4 thumbs ginger
- 1 stalk lemongrass
- 4 pcs. ripe tomatoes, sliced
For Rinsing:
- 1 whole chicken, cut into pieces
- Rub with salt
For More Flavor:
- 400 g. young tamarind
- 2 pcs. Maggi Magic Chicken Cubes
To Prepare:
- 1 pc. banana heart
- Salt
For the Broth:
- 8 cups rice wash
- 3 pcs. green chili
- 1 cup young tamarind leaves
- Fish sauce and black pepper, to taste
Instructions
- Prepare the aromatics. Chop the garlic onion, ginger, and tomatoes. Smash the bulb of the lemongrass and tie it into a knot.
- In a pan, heat the annatto oil. Sauté the garlic, onion, and ginger. Add the lemongrass and tomatoes. Toss it all together.
- Butcher the whole chicken, separating each part carefully. Rub it with salt, then rinse it with running water.
- Once the chicken has been rinsed, add it to the pan.
- Make sure to wash the young tamarind before adding it to the pan. Toss.
- Season with Maggi Magic Chicken Cubes. Make sure to crush it so the flavor covers the entire pan. Mix it all together.
- While the chicken is cooking, prepare the banana heart. Peel the outer layers, trim the harder parts, and chop them. Once you reach the core, slice it through the middle and remove the core, then continue slicing it into thin pieces.
- Place the sliced banana heart into a bowl and add salt. Mash.
- Pour rice wash into the pan. Stir, cover, and leave it to simmer.
- Squeeze the banana heart until all the excess juice has been released. Rinse.
- After the banana heart has been rinsed, add it to the pan. Cover and leave it to simmer.
- Once it starts boiling, and the young tamarinds have become tender, mash them to release the pulp.
- Make sure to taste. Add more young tamarind to make it more sour, if desired. Then add as many green chilies as you want.
- Season with fish sauce. Finish with young tamarind leaves.
- Add black pepper, if desired.
Savor the juiciness of the perfectly cooked chicken with the mouthwatering sourness of tamarind. One sip will have you dancing in your seat, and another will make you slurp it all up without a single guilt. Make sure to prepare a whole pot, because who knows, everyone might ask for a second serving of this Sinampalukang Manok.
For more simple and easy recipes, grab copies of our Simpol Cookbook collection on Shopee or Lazada. Also available in Fully Booked and National Book Store.
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