Sinampalukan (Sinampalukang manok)
Overview
Sinampalukan is a Filipino chicken soup soured with tamarind. Chicken pieces are browned with ginger, garlic, onion and tomato, then simmered in water until tender. Young green tamarind pods, or tamarind paste, are cooked and mashed into the broth for a fresh, tart flavour, and handfuls of young tamarind leaves are added at the end, which give a gentle, lemony sourness. Fish sauce seasons it, and some cooks add long green chillies, aubergine or water spinach. It is a light, warming soup that is eaten with rice, especially in the rainy season.
History
Sinampalukan comes from the Tagalog provinces of Luzon, and the name means cooked with sampalok, the Tagalog word for tamarind. It is related to sinigang and to tinola, two of the best-known Filipino soups. Tamarind trees grow in many Filipino backyards, and using the young leaves as well as the fruit is a typical thrifty country habit.
Main ingredients
Chicken, tamarind, young tamarind leaves, ginger, onion, tomato. The soup is built on sour tamarind broth and is usually served hot. Diet: contains meat; usually gluten-free.
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Recipe
Method
- 1
Boil the tamarind pods in 300 ml water until soft, then mash and strain the liquid.
- 2
Fry the ginger, garlic, onion and tomatoes in the oil, add the chicken and brown lightly.
- 330 min
Add 1.2 l water and the fish sauce and simmer for 30 minutes.
- 45 min
Stir in the tamarind liquid and chillies and simmer for 5 minutes.
- 51 min
Add the tamarind leaves, cook for 1 minute and serve with rice.
- ✓
Serve. About 1h 5m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
