Yesterday, we craved for Sinampalukang Manok!
Sinampalukang Manok is a lot like our favorite and the most popular Filipino dish (next to Adobo) which is Sinigang because it has a sour broth. But it’s also different because it doesn’t contain any vegetables – it’s a simple, easy to cook dish with minimal ingredients.
When I was still learning/starting how to cook, I cook this dish using usbong ng sampalok or young tamarind leaves and sinigang mix to make the broth sour. But now, I prefer using fresh sampalok — it makes a lot of difference in terms of taste.
WATCH THE VIDEO HERE:
Unlike Sinigang, Sinampalukang Manok doesn’t have any vegetables but if you want, you can also add a bit of sitaw or kangkong or okra — di naman yan magrereklamo..LOL!
However you want to cook your Sinampalukang Manok is up to you but one thing I know is that this is a dish where you can really taste the flavor of chicken and because it’s soup — it’s very comforting. You’ll surely crave for more — isa itong unli rice ulam.Print
- 250g sampalok (tamarind)
- 3 cups water
- 2 tbsp cooking oil
- 4 cloves garlic. minced
- 1 onion, chopped
- 800g chicken, cut into pieces
- 1 chicken cube
- 1/2 cup sampalok leaves (usbong ng sampaloc)
- patis to taste
- green chili (optional)
- Make the sampaloc broth: Boil and simmer the sampaloc in water until soft. Crish it with a masher and using a strainer, separate the broth from the seeds and skin. Set aside.
- Heat oil in a pot and sauté the garlic, onions, and ginger until the onion becomes translucent.
- Add the chicken and continue cooking until brown.
- Pour in the sampalok broth, add the chicken cube and stir.
- Add the sampalok leaves. Cover and simmer for about 25 minutes until cooked.
- Season with patis to taste and add green chili, if using and let it simmer for 2 more minutes.
- Serve hot and enjoy!