Sinampalukang Manok recipe is a Filipino dish that is quite similar to Sinigang. Both have a sour broth. However, there are several methods and ingredients that is not present in making sinigang. As the name suggests, sinampalukang manok is translated as Chicken in Tamarind broth. This sinampalukang manok recipe gives you a detailed information on how to cook this sumptuous dish.
The main ingredient in this Sinampalukang Manok, well aside from the Chicken or Manok is the young Tamarind leaves. We are putting emphasis on using young tamarind leaves. This is primarily because the young tamarind leaves gives a sourer and citric flavor as compared to the mature tamarind leaves. The young leaves are light yellow green in color. Aside from the young leaves, the tamarind flower is also added in this dish. The flowers blends in an inviting aroma to the broth.
Sinampalukang Manok Recipe Preparation Tips
What makes this sinampalukang manok recipe different with the iconic Sinigang 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. The sinigang is never sautéed. This Sinampalukang Manok requires sauteeing the aromatics, then the chicken is added, followed by the chicken broth.
After stirring in the chicken broth, drop in the tamarind leaves and flowers. Let this simmer until the leaves and flowers becomes wilted. If in any circumstances you cannot source out fresh tamarind leaves and flowers, the unripe tamarind fruits would suffice. There are also an array of vegetables that would 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.
- 1 whole chicken, cut into serving parts
- 1 tablespoon oil
- 1 small onion, peeled and sliced
- 2 cloves garlic, peeled and minced
- 1 thumb-size ginger, peeled and julienned
- 2 tomatoes, quartered
- 1 tablespoon fish sauce
- 4 cups water
- 8 to 10 pieces 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
- 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, mashing with back of spoon, until softened.
- 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.
- 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 tamarinds. In a fine mesh strainer set over a bowl, pour 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.
- Strip tamarind leaves from stems and discard 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.