Sinigang na Manok sa Sampalok

Hello Everyone!!!

Today we will cook a local dish from my native town of Biñan, Laguna. I got this recipe from my mom, it is one of my favorite chicken soup.

For this recipe, I use lettuce as a substitute for ‘Kangkong leaves’ which is not available at sea. And we’ll also be using a sinigang powder mix to replace the original taste of a sampalok fruit. Overall the taste is almost the same at home, so let’s make it and enjoy it!

Sinigang na Manok sa Sampalok
Sinigang na Manok sa Sampalok – Photo by Nino Almendra

Now on with the cooking…

Sinigang na Manok sa Sampalok

Prep. time: 15 minutes

Cooking time: 45 minutes

Difficulty: Very Easy

Makes; 6 liters

Good for 12 crew

You will need;

1 1/2 kilo whole chicken, cut into serving pieces

6 liters water from rinsing of uncooked rice

8 cloves garlic, minced

200 grams onions, cut into wedges

500 grams ripe tomatoes, cut into wedges

4 Tbsp. vegetable oil

4 Tbsp. fish sauce

1 packet 40grams sinigang sa sampalok mix (tamarind soup powder)

400 grams white radish, peeled and sliced

3 pcs. green or red long chili

200 grams eggplant, sliced

100 grams string or french beans, cut 3″ long

200 grams okra (ladyfinger)

200 grams butterhead lettuce, Romaine or Iceberg lettuce

Salt to taste

Direction;

Heat the vegetable oil in a large soup pot, saute the garlic and onions until fragrant and onion is translucent. Add the tomatoes, stir and cook until tomatoes are soft.

Add the chicken and fish sauce, stir for a couple minutes to infuse the taste. Pour the rice water, bring the soup to a boil. Skim off and discard the foam on the surface. Transfer on medium heat, cover until the chicken is cooked. The chicken will float on the surface when it is ready and cooked.

Pour in the sinigang mix powder and add the remaining vegetables, starting from the toughest. Allowing it to be cooked before adding the next vegetable, adding the lettuce just before serving.

Season with salt to taste.

Serve with warm steamed rice.

Enjoy your meal !!! 🙂

Here’s how I do it;

Heat the vegetable oil in a large soup pot, saute the garlic and onions until fragrant and onion is translucent. Add the tomatoes, stir and cook until tomatoes are soft.

Add the chicken and fish sauce, stir for a couple minutes to infuse the taste. Pour the rice water, bring the soup to a boil. Skim off and discard the foam on the surface. Transfer on medium heat, cover until the chicken is cooked. The chicken will float on the surface when it is ready and cooked.

Pour in the sinigang mix powder and add the remaining vegetables, starting from the toughest. Allowing it to be cooked before adding the next vegetable, adding the lettuce just before serving. Season with salt to taste.

Sinigang na Manok sa Sampalok
Sinigang na Manok sa Sampalok – Photo by Nino Almendra

Serve with warm steamed rice. Enjoy your meal !!! 🙂


Thanks a lot for spending your precious time on my blog and hope this recipe encourage you to try cooking some Sinigang na Manok sa Sampalok.


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