HOW TO COOK SINAMPALUKANG MANOK

How To Cook Sinampalukang Manok (Chicken Tamarind Leaves Soup) –this dish is very similar to the tinola but the only difference is that Sinampalukang Manok has young tamarind leaves or what we call talbos ng sampalok inFilipino. This dish is composed of chicken meat, vegetables and young Tamarind leaves. When cooking this dish, always mind the amount of leaves you are using because the sourness of tamarind leaves depends on the maturity of itself.

Many locals believe that Sinampalukang Manok is a type of sinigang because its soup is sour. They can be true but if you are going to thoroughly check these dishes, they have differences that would tell you this dish is not totally a sinigang.

I have seen many types and variations of Sinampalukang Manok but the best is my mother’s. She’s got an Ilocano blood in her and I believe they have the best version of this dish. I have read a food blog about this dish before and the author was wondering where this dish came from. I know many native locals living in nothern part of the country and most of them claim that Sinampalukang Manok originated in Ifugao. I am not sure but at least this is what they say.

Guys, if you do not feel like using chili leaves, you can use spinach leaves, malunggay leaves or kangkong leaves as replacement. Here is how to cook Sinampalukang Manok:

HOW TO COOK SINAMPALUKANG MANOK

Ingredients

1 kilo of chicken (chopped into serving pieces)

3 cups of talbos ng sili (chili leaves)

2 thumb-size Ginger (sliced)

1 medium size onion (sliced)

2 cups of young Tamarind leaves

4-8 pieces of green chili (siling panigang)

6 cups of water (you may add more cups as desired)

Cooking oil

Fish sauce to taste

Cooking Procedure

1. In a pot, heat oil. Saute onion and ginger.
2. Add the chicken. Stir until the chicken color turns to light brown.
3. In a pot, pour in water and bring to a boil.
4. Add the chicken and simmer until the chicken is cooked.
5. Add the fish sauce, stir and check the saltiness.
6. Add the Tamarind leaves and simmer until the chicken is tender.
7. Add the chili leaves and simmer for 5 minutes more.
8. Scoop some and pour in a serving bowl and serve.
9. Enjoy!