Sinampalukang Manok is a Filipino chicken soup dish similar to Sinigang. It is usually cooked with young tamarind leaves and unripe tamarind fruits. The tamarind fruits and leaves gives the soup the classic sour flavor. Sinampalukang Manok is a savory chicken tamarind soup so refreshing and healthier using fresh young tamarind leaves and unripe tamarind fruits.
It is a simple Filipino chicken soup recipe even the ingredients are kind of hard to come by when you live outside the Philippines. In the Philippines, tamarind leaves are so easy to find especially in the provinces. If you live in the US or Canada, check your local Filipino or Asian grocery store by the frozen section and you might get lucky and find both frozen unripe tamarind fruit and young tamarind leaves. It might not be that sour compare to the fresh tamarind fruits but you can always adjust the sourness by adding a tablespoon or two of Knorr tamarind soup mix also known as sinigang sa sampalok mix.
Learn how to make a delicious Sinampalukang Manok dish by watching the easy to follow video. Instructions below will also guide you with the steps. Don't forget to check related recipes below. Just click on the name link below the picture to see complete recipe. Follow Casa Baluarte Recipes on Facebook, Pinterest, YouTube and Instagram for more delicious home cooking recipe and easy to follow cooking videos.
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- 10-12 pieces unripe tamarind fruits
- 1 tbsp canola oil
- 1 large onion, sliced
- 3 cloves of garlic, sliced
- 1 thumb size ginger, sliced
- 2 large tomatoes, sliced
- 2 lbs chicken (any parts), cut into serving pieces
- 1 tsp ground pepper
- 2 tbsp fish sauce
- 3-4 cups of water
- 1-2 cups long (sitaw) beans, cut into 2 inches long
- 1 cup young tamarind leaves
- 3 finger chilies
- salt to taste
- Boil 2 cups of water and tamarind fruits. Cook for about 5 minutes or until tamarind turns soft. Mash the fruits to extract the juices and set aside.
- Heat oil and saute onion, garlic and ginger until aromatic for about a minute. Add tomatoes and cook until soft. Add chicken and allow to cook until lightly browned while stirring occasionally. Season with ground pepper and fish sauce. Cover pan and simmer for about 3 minutes.
- Pour in 3 to 4 cups of water and boil for about 5 minutes. Skim off the scum that floats from the soup. Reduce heat to low and simmer for about 10 to 15 minutes or until chicken is tender while stirring occasionally.
- Add long beans, young tamarind leaves and finger chilies. Simmer for 3 to 5 minutes until vegetables are almost cooked.
- Pour in tamarind juice (strain the juice to separate the seeds and the shells). Simmer for few more minutes and serve while hot. Enjoy with steamed rice.
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