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Tinutungang Manok

by Pauline De Mesa
Chicken | February 27, 2019

What’s the Bicolano version of adobong manok sa gata? Tinutungang Manok gets its unique toasted flavor from smoked coconut milk from the charcoals. This dish is creamy and milky with a spicy kick from the chilies.

 

Ingredients :

7 servings
2 Grated mature coconut (niyog)
Charcoal
1 Whole native chicken, sliced into serving pieces
1 Garlic, smashed
3 clove Medium onion, sliced
3 tbsp Ginger strips
3 stalk Lemongrass bulb (tanglad), smashed
Rock salt and ground black pepper, to taste
1.5 cup Coconut milk (pangalawang piga)
1 Small green papaya, peeled and sliced
1 cup Coconut cream (unang piga)
2 tbsp Native vinegar
3 Finger chilies (siling haba)
10 Red bird’s eye chilies (siling labuyo)

Procedure :

  • 1
    Make the tinutungan: To get a smoky coconut flavor in the milk, put the grated coconut (niyog) in a stainless bowl or tray. Top niyog with live charcoal for a few minutes to partially burn the top layer. Remove charcoal with tongs, making sure there are no small bits left.
  • 2
    When niyog is cool enough to handle, squeeze toasted coconut to extract the coconut cream (unang piga). Set aside. Pour 1 cup water and mash into the pulp. Squeeze to obtain coconut milk (pangalawang piga). Set aside.
  • 3
    In a medium saucepan (or clay pot), combine chicken, garlic, onion, ginger, and lemongrass. Season with rock salt and pepper.
  • 4
    Pour coconut milk and then bring mixture to a boil over medium heat. Simmer for 30-40 minutes.
  • 5
    When liquid is reduced, add green papaya and the smoked thick coconut cream. Simmer for about 10 minutes until papaya is cooked.
  • 6
    Add the native vinegar and the two kinds of chilies. Cook for another 5 minutes to mellow out the vinegar taste. Taste and correct seasoning with salt. Serve with white rice.