Ingredients with Measurements:
- 1 whole duck, cleaned and deboned
- 2 cups of coconut milk
- 1 cup of water
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 thumb-sized ginger, sliced
- 2 tomatoes, chopped
- 1 cup of malunggay leaves
- 2 pieces of green chili peppers
- Salt and pepper to taste
Special equipment needed:
- Large pot or wok with lid
- Cooking twine
Step-by-step instructions:
1. In a large pot or wok, sauté onion, garlic, and ginger until fragrant.
2. Add chopped tomatoes and cook until they are soft and mushy.
3. Pour in coconut milk and water, and bring to a boil.
4. Season with salt and pepper to taste.
5. Stuff the deboned duck with malunggay leaves and green chili peppers.
6. Tie the duck with cooking twine to secure the stuffing.
7. Place the stuffed duck into the pot or wok with the coconut milk mixture.
8. Cover and simmer for 1 hour or until the duck is cooked through.
9. Serve hot with rice.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 35g
Carbohydrates: 5g
Protein: 30g
Substitutions for ingredients:
- Chicken can be used instead of duck.
- Spinach or kangkong can be used instead of malunggay leaves.
- Red chili peppers can be used instead of green chili peppers.
Variations:
- Add more vegetables such as eggplant or okra.
- Use fish instead of duck or chicken.
Tips and tricks:
- Make sure to debone the duck properly to avoid any bones in the dish.
- Use fresh coconut milk for a richer flavor.
- Adjust the amount of chili peppers according to your preference for spiciness.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot or microwave until heated through.
Presentation ideas:
Serve in a large platter with the stuffed duck in the center and the coconut milk mixture surrounding it.
Garnishes:
Garnish with chopped scallions or cilantro.
Pairings:
Pair with steamed rice and a side of pickled vegetables.
Suggested side dishes:
- Ensaladang talong (grilled eggplant salad)
- Ginisang monggo (mung bean soup)
- Pinakbet (mixed vegetable stew)
Troubleshooting advice:
- If the coconut milk mixture is too thick, add more water to thin it out.
- If the duck is not cooked through after 1 hour, continue to simmer until fully cooked.
Food safety advice:
- Make sure to clean and debone the duck properly to avoid any contamination.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Sinanglay is a Filipino dish that originated from the Bicol region. It is traditionally made with fish, but variations with chicken and duck have become popular.
Flavor profiles:
Sinanglay na Itik is a savory and creamy dish with a hint of spiciness from the green chili peppers.
Serving suggestions:
Serve hot with steamed rice and a side of pickled vegetables.
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Region: Philippine