June 13, 2014ninoalmendra

Manok sa Pinya

Today is the feast day of San Antonio de Padua, the patron saint of my birth place. It was 783 years ago when Antonio (born Fernando Martins de Bulhões; 15 August 1195) became ill with Ergotism and, in 1231, went to the woodland retreat at Camposampiero with two other friars for a respite. There he lived in a cell built for him under the branches of a walnut tree. Anthony died on the way back to Padua on 13 June 1231 at the Poor Clare monastery at Arcella (now part of Padua), aged 35.

Saint Anthony is known in Portugal, Spain and Brazil as a marriage saint, because there are legends of him reconciling couples. His feast day, 13 June, is Lisbon’s municipal holiday, celebrated with parades and marriages. (The previous day, 12 June, is the Brazilian Valentine’s Day.) {Ironically June 12 is my folks wedding anniversary}

St Anthony is venerated all over the world as the Patron Saint for lost articles, and is credited with many miracles involving lost people, lost things and even lost spiritual goods. Source; Wikipedia

Manok sa Pinya is of course ubiquitous in this festivity. Sadly, the celebration of San Antonio de Padua’s Fiesta is not even near compare to the time when I was a kid. Every home is celebrating it, there’s games, singing contest, amateur boxing contest, Palacebo, Agawan Buko and the most fun of it is Agawan Biik. Aww, I suddenly miss all the fun of being a kid. I  miss my Lolo Batman and Lola Tindeng, and of course my Dad Pompeng who is always drunk in every fiesta celebrations. What can I say, “that’s life huh!” atleast I had a fun time with them.

Manok sa Pinya Photo by Nino Almendra
Manok sa Pinya
Photo by Nino Almendra

Now on with the cooking…

Manok sa Pinya

Prep. time: 10 minutes

Cooking time: 35 minutes

Difficulty: Very Easy

Good for 12 crew

You will need;

2 pcs. (1.3 kg./each) whole chicken, cut into chunks

4 Tbsp. cooking oil

8 cloves of garlic, crushed & chopped

1 large (200grms.) onion, halves & quartered

3 pieces bayleaf

2 Tbsp. fishsauce (Patis)

1.5 cup of pineapple juice

1 large (250g) potato, halves & quartered

2 medium size bell pepper (red or green) cut into chunks

1 cup pineapple tidbits

1 cup evaporated milk or whip cream 30-35% fat

sea salt and freshly ground black pepper

Direction;

Pour oil on a large heavy bottomed stainless pot, place on very high heat. Saute garlic,onions and bayleaf until onions are translucent. Add chicken and stir, cover with lid for a couple of minutes. Pour fishsauce and stir chicken, return lid for 3 minutes. Pour in pineapple juicea and bring it back to boil until juice have reduced to half. Add potato, reduce heat to medium and return the cover. Potato will be soft and ready after 10 minutes, turn heat to low. Add the bell peppers and pineapple tidbits. Pour in the evaporated milk or all-purpose cream. Season with sea salt and freshly ground black pepper to taste. Let it simmer for 3 minutes more before taking it out from the heat. Transfer to a serving dish.

Enjoy your meal !!! 😉

Here’s how I do it;

Pour oil on a large heavy bottomed stainless pot, place on very high heat.
Pour oil on a large heavy bottomed stainless pot, place on very high heat.
Saute garlic,onions and bayleaf until onions are translucent.
Saute garlic,onions and bayleaf until onions are translucent.
Add chicken and stir, cover with lid for a couple of minutes.
Add chicken and stir, cover with lid for a couple of minutes.
Pour fishsauce and stir chicken, return lid for 3 minutes.
Pour fishsauce and stir chicken, return lid for 3 minutes.
Pour in pineapple juicea and bring it back to boil until juice have reduced to half.
Pour in pineapple juicea and bring it back to boil until juice have reduced to half.
Add potato, reduce heat to medium and return the cover.
Add potato, reduce heat to medium and return the cover.
Potato will be soft and ready after 10 minutes, turn heat to low.
Potato will be soft and ready after 10 minutes, turn heat to low.
Add the bell peppers and pineapple tidbits.
Add the bell peppers and pineapple tidbits.
Pour in the evaporated milk.
Pour in the evaporated milk.
... or all-purpose cream.
… or all-purpose cream.
Season with sea salt...
Season with sea salt…
... and freshly ground black pepper to taste. Let it simmer for 3 minutes more before taking it out from the heat.
… and freshly ground black pepper to taste.
Let it simmer for 3 minutes more before taking it out from the heat.
Manok sa Pinya Photo by Nino Almendra
Manok sa Pinya
Photo by Nino Almendra

 

Thanks alot for spending your precious time on my blog and hope this recipe

encourage you to try cooking my hometown specialty, Manok sa Pinya.

Have you heard of Fiesta Friday? It’s happening everywhere!!! I mean EVERYWHERE!!!

All Bloggers are welcome to join the party, it is hosted by Angie  of  “The Novice Gardener”

Lastweek, It was my 1st time joining theFiesta Friday Party and I had a blast!!!

fiesta-friday-badge-button-i-party

And just for the record… today is Friday the 13th!!!Friday the 13th-002

 

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23 comments

  5. Oh, so glad you are joining the Friday festivities. !!! I always enjoy the historical and cultural references in your recipes. Very intriguing recipe here, too . . . thank you for bringing!

    Like

    Reply

    • Hello, Diahann! Honestly, It was just this week that I got the knowledge that San Antonio was the Patron Saint for lose items and love ones. I really enjoy doing this research, I had fun reading San Antonio de Padua’s story.
      And Yes, he is the Saint that Filipinos pray for something they’ve lose. But as you know, Filipinos also seek for second opinion to “Our Lady of Quiapo a.k.a. Manghuhula” =)
      Personally I go to Libertad, Rene Mariano can answer you more specifically where to find your lose item or love ones.

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      Reply

  9. I love Pinanyahang Manok so much and your version sounds so good. I’d appreciate a cup of rice, too, please. 😀 Thanks for bringing this, Nino and have a pleasant FF! 🙂

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