for 4 servings
2 lb chicken (910 g)
3 dried bay leaves
5 tablespoons soy sauce
2 tablespoons vinegar
3 garlics, crushed
1 cup water (240 mL)
¼ cup cooking oil (60 mL)
1 tablespoon white sugar
salt, to taste
1. In a container or a plastic food bag, combine soy sauce and garlic then marinade the chicken for 30 minutes.
2. Place a medium pan on medium heat and add oil, once the oil is hot put the marinated chicken and brown (about five minutes).
3. Pour in the remaining marinade and add water, then bring to a boil.
4. Add the dried bay leaves and whole peppercorn. Simmer for 30 minutes or until the chicken is tender.
5. Add the vinegar, stir and simmer for 10 more minutes.
6. Add the sugar, salt, and stir. Then remove from heat.
Ingredients1 (12 ounce) package dried rice noodles
1 teaspoon vegetable oil
1 onion, finely diced
3 cloves garlic, minced
2 cups diced cooked chicken breast meat
1 small head cabbage, thinly sliced
4 carrot, thinly sliced
¼ cup soy sauce
2 lemons - cut into wedges, for garnish
Place the rice noodles in a large bowl, and cover with warm water. When soft, drain, and set aside.
Heat oil in a wok or large skillet over medium heat. Saute onion and garlic until soft. Stir in chicken cabbage, carrots and soy sauce. Cook until cabbage begins to soften. Toss in noodles, and cook until heated through, stirring constantly. Transfer pancit to a serving dish and garnish with quartered lemons.
60 ml(2 fl oz/¼ cup) vegetable oil
500 g(1 lb 2 oz) American-style pork ribs, cut into individual ribs
500 g(1 lb 2 oz) skinless boneless pork belly, cut into 4 cm (1½ inch) pieces
1large onion, cut into wedges
3vine-ripened tomatoes, cut into wedges
1small red capsicum (pepper), seeded and cut into wedges
100 g(3½ oz) tamarind pulp (see note)
250 ml(8½ fl oz/1 cup) boiling water
4 cm(1½ inch) piece horseradish, peeled and cut into thirds
1Japanese eggplant (aubergine), cut into 3 cm (1¼ inch) slices on the diagonal
200 g(7 oz) snake (sitaw) or green beans, trimmed, tied into knots if desired
2 tspsalt flakes
thinly sliced spring onions (scallions), steamed rice, fish sauce, and kalamansi or lemon wedges, to serve
Heat 2 tsp of the vegetable oil in a large, deep saucepan over medium–high heat. Cook the pork ribs for 4 minutes, turning until browned on both sides. Transfer to a plate once cooked. Add another 2 tsp of oil to the pan and cook the pork belly for 4 minutes, turning until browned. Set aside with the ribs.
Add the remaining vegetable oil to the pan and heat over medium heat. Add the onion and cook, stirring and scraping any bits from the base of the pan, for 2 minutes. Add the tomato and capsicum, and cook, stirring occasionally, for a further 4 minutes, or until starting to soften.
Return the pork to the pan with 1.5 litres (51 fl oz/6 cups) water. Bring to the boil, then reduce the heat to low–medium and cook for 15 minutes.
Meanwhile, place the tamarind pulp in a heatproof bowl and cover with the boiling water. Leave to stand for 15 minutes to soften, then mash to combine well (I use my hands). Strain through a sieve into a bowl, pushing the seeds to extract their liquid. Discard the solids.
Add the tamarind mixture to the pan and cook for 5 minutes. Add the horseradish and eggplant, and cook for 5 minutes, or until the eggplant is almost tender.
Add the beans and cook for a further 3 minutes, or until the vegetables and meat are tender. Add the salt and season with freshly cracked black pepper; the soup should be a balance of sour and salty.
Transfer to a large serving bowl and scatter with spring onions. Serve with steamed rice, fish sauce and kalamansi.
Tamarind, or sampalok, is a pod-like fruit from the tamarind tree, which grows abundantly in the tropical Philippines. It has a wide variety of culinary applications; in unripe form, it is the most widespread souring agent for sinigang. Overseas, packaged tamarind pulp (compressed sticky pulp with seeds) and bottled tamarind concentrate (seedless viscous liquid) are substitutes; use the type specified. Tamarind leaves also sour sinampalukan soup, while pulp is boiled into tamarind candies with a distinctive sour-salty-sweet finish.