Friday, January 26, 2007

Sinigang na Manok


3 lb chicken (bite size)
2 tbs cooking oil
1 clove of garlic (minced)
2 medium tomatoes (chopped coarsely)
1 medium onion (sliced thinly)
1.5 tsp salt
1 tbs fish sauce
1/8 tsp pepper
5 c water
5-6 pieces medium tamarind (instant sinigang will do)
1 medium radish (cut into 1-inch cubes)
1/2 lb mustard leaves
2 medium size long green chilis

1. Heat oil in a stewing pot and saute garlic, tomatoes and onion. Add chicken pieces and stir for about 10 minutes. Add salt, pepper, fish sauce, tamarind juice or powder and 5 cups of water. Bring to a boil. Lower heat and simmer for about 30 minutes or until chicken is done. Add radish and cook for another 5 minutes. When the radish is done, add the greens and green chilis. Cover and cook for 2 more minutes. Serve with steam white rice and bagoong or patis.


Anonymous said...

is this kapampangan recipe, I was born and raised in Pampanga. I've not heard of sinigang na manok.

Anonymous said...

This is not a Kapampangan recipe. This recipe is popular in katagalugan specifically Bulakan.

Anonymous said...

Ginisang sinigang is Tagalog region origin but as Angeleno, we have the boiled version (same for fish and fresh shrimps) but with ginger to kill the "stench" taste and even smell of chicken or fish.

Randy Albeza said...

Ginisa na sinigang na manok ay lutong katagalugan. iba naman ang lutong kapampangan.

Rowena Dinsmore said...

IS it true that sinigang with pakwan is an original dish in Pampanga? I just saw a youtube video about a restaurant in Manila that serves this dish. I just could not remember hearing or even tasting sinigang with pakwan while growing up in Bataan. Bataan is just a neighbor of Pampanga so I should have known this. I hope the restaurant is not claiming that sinigang with pakwan is a regional dish.