Ingredients with Measurements:
- 1 whole chicken, cut into serving pieces
- 2 cups young coconut meat, sliced into strips
- 1 cup tamarind pulp
- 4 cups water
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 thumb-sized ginger, sliced
- 2 pieces red chili peppers
- 2 tablespoons fish sauce
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Ladle
- Strainer
Step-by-step instructions:
1. In a large pot, sauté onion, garlic, and ginger until fragrant.
2. Add chicken pieces and cook until browned.
3. Pour in water and tamarind pulp. Bring to a boil.
4. Add young coconut meat and red chili peppers. Simmer for 30 minutes or until chicken is tender.
5. Season with fish sauce, salt, and pepper to taste.
6. Serve hot with steamed rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 40 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 15g
- Carbohydrates: 12g
- Protein: 40g
Substitutions for ingredients:
- Chicken can be substituted with pork or beef.
- Tamarind pulp can be substituted with calamansi juice or vinegar.
- Young coconut meat can be substituted with regular coconut meat or bamboo shoots.
Variations:
- Add vegetables such as eggplant or okra for a more nutritious dish.
- Use coconut cream instead of water for a creamier soup.
Tips and tricks:
- Use freshly squeezed tamarind pulp for a more authentic flavor.
- Adjust the amount of chili peppers according to your preference for spiciness.
- Skim off the fat from the soup for a healthier dish.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in a large bowl with steamed rice on the side.
Garnishes:
- Top with chopped scallions or cilantro for added flavor and color.
Pairings:
- Serve with a side of pickled vegetables or a fresh salad.
Suggested side dishes:
- Steamed rice
- Garlic fried rice
- Stir-fried vegetables
Troubleshooting advice:
- If the soup is too sour, add a pinch of sugar to balance the flavor.
Food safety advice:
- Make sure to cook the chicken thoroughly to avoid foodborne illnesses.
Food history:
- Binakol na Manok sa Sampalok is a traditional Filipino dish that originated in the Visayas region.
Flavor profiles:
- Sour, savory, and slightly sweet.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Philippine