Sinampalukang Manok
Sinampalukang Manok could be just the gluten free, dairy free, and whole 30 recipe you've been looking for. One portion of this dish contains around 34g of protein, 29g of fat, and a total of 454 calories. This recipe serves 4 and costs $1.88 per serving. 16 people have tried and liked this recipe. Head to the store and pick up fish sauce, whole chicken, ginger, and a few other things to make it today. It works well as a rather inexpensive main course. From preparation to the plate, this recipe takes about 55 minutes. It is brought to you by Kawaling Pinoy. With a spoonacular score of 55%, this dish is pretty good. Similar recipes are Sinampalukang manok (sour soup with chicken and tamarind leaves), How to cook: Sinampalukang manok (sour soup with chicken and tamarind leaves), and Sinampalukang Kambing.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 40 minutes
Ingredients:
1 tablespoon fish sauce
8 to 10 pieces fresh tamarind or 2 tablespoons tamarind base powder
2 cloves garlic, peeled and minced
1 thumb-size ginger, peeled and julienned
1 small onion, peeled and sliced
1/2 cup pickled young tamarind leaves or 1 cup fresh young tamarind leaves
2 tomatoes, quartered
1 tablespoon vegetable oil
4 cups water
3 pounds whole chicken, cut into serving parts
1 cup long beans (sitaw), ends trimmed and cut into 3-inch lengths
Equipment:
pot
sieve
bowl
mortar and pestle
Cooking instruction summary:
In a pot over medium heat, heat oil. Add onions, garlic, ginger and tomatoes. Cook, stirring regularly, until softened. Add chicken and cook, turning occasionally, until juices run clear. Add fish sauce and continue to cook, stirring occasionally, for about 2 to 3 minutes. Add water and bring to a boil. Add tamarind base powder,stirring to dissolve. Lower heat, cover, and simmer until chicken is cooked through.Add long beans and pickled tamarind leaves and cook until long beans are tender yet crisp. 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 into sinigang 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.
Step by step:
1. In a pot over medium heat, heat oil.
2. Add onions, garlic, ginger and tomatoes. Cook, stirring regularly, until softened.
3. Add chicken and cook, turning occasionally, until juices run clear.
4. Add fish sauce and continue to cook, stirring occasionally, for about 2 to 3 minutes.
5. Add water and bring to a boil.
6. Add tamarind base powder,stirring to dissolve. Lower heat, cover, and simmer until chicken is cooked through.
7. Add long beans and pickled tamarind leaves and cook until long beans are tender yet crisp. Season with salt to taste.
8. 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.
9. Add tamarind juice into sinigang 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.
10. Add to sinigang in place of pickled young tamarind leaves.
Nutrition Information:
covered percent of daily need
