Plat
Chicken Pyanggang with Sulu-Style Sambal and Turmeric Rice
2 hPour 6Nutri-Score C€€
C
2 h
2 hChicken Pyanggang with Sulu-Style Sambal and Turmeric Rice
ce qu’il vous faut
Ingrédients
mature coconuts (sun-dried or roasted until charred)Fruits et légumes2 morceaux
red onions (peeled, chopped (for pamapa itum))Fruits et légumes150 g
garlic (head, peeled (for pamapa itum))Fruits et légumes1 morceau
ginger (tablespoons, chopped (for pamapa itum))Fruits et légumes2 morceaux
turmeric (tablespoons, fresh or powder (for pamapa itum))Épices2 morceaux- lemongrass (stalks, sliced (for pamapa itum))Fruits et légumes4 morceaux
- red chili (to taste (for pamapa itum))Fruits et légumes4 morceaux
salt (teaspoons (for pamapa itum))Épices2 morceaux
black pepper (teaspoons (for pamapa itum))Épices2 morceaux
chicken quarters (marinated in pamapa itum)Viandes1,2 kg- red onions (sliced (for stewing liquid))Fruits et légumes2 morceaux
- garlic (cloves, crushed (for stewing liquid))Fruits et légumes12 morceaux
- ginger (tablespoon, chopped (for stewing liquid))Fruits et légumes1 morceau
- lemongrass (stalks, bruised (for stewing liquid))Fruits et légumes4 morceaux
- red chili (to taste (for stewing liquid))Fruits et légumes3 morceaux
pamapa itum (tablespoons (for stewing liquid))Autres2 morceaux
coconut milk (4 cans (for stewing liquid))Épicerie1,6 litres- fish sauce (tablespoons, optional (for stewing liquid))Épicerie2 morceaux
- oil (tablespoons (for sambal))Épicerie3 morceaux
- red onion (chopped (for sambal))Fruits et légumes1 morceau
- garlic (head, minced (for sambal))Fruits et légumes1 morceau
- ginger (2-inch piece, minced (for sambal))Fruits et légumes1 morceau
- red chili (to taste (for sambal))Fruits et légumes3 morceaux
- shrimp paste (tablespoons (alamang, for sambal))Épicerie2 morceaux
tomatoes (chopped (for sambal))Fruits et légumes500 g- coconut milk (for sambal)Épicerie400 ml
sugar (tablespoon (for sambal))Épicerie1 morceau- black pepper (to taste (for sambal))Épices1 morceau
rice (3 cups, washed)Céréales600 g- water (for the rice)Autres780 ml
- turmeric powder (teaspoons (for the rice))Épices2 morceaux
- coconut milk (for the rice)Épicerie60 ml
par portion
Nutrition
1 217kcal
- Glucides
- 103 g
- Protéines
- 43 g
- Lipides
- 70 g
ce que vous utiliserez
Ustensiles
Blender
Mortier et pilon- Gril
- Sauteuse
Casserole
Saladier
Pinceau de cuisine
pas à pas
Préparation
- Étape 1
Roast and grind the coconut
- Roast the dried coconut over an open flame until charred, with a little brown in the center.
- Grind the charred coconut in a blender or mortar into a black powder (siyunog lahing).
- Étape 2
Make the pamapa itum
- Mix the ground charred coconut with the red onions, garlic, ginger, turmeric, lemongrass, red chili, salt and black pepper.
- Blend or pound into a thick black spice paste.
- Étape 3
Marinate the chicken
- Coat the chicken quarters lightly with the pamapa itum.
- Cover and marinate for at least 1 hour, ideally overnight in the fridge.
- Étape 4
Stew the chicken
- Sauté the red onions, garlic, ginger, lemongrass and red chili for the stewing liquid.
- Add the pamapa itum and coconut milk, then add the marinated chicken.
- Simmer on low until the chicken is cooked through.
- Étape 5
Reduce the basting liquid
- Remove the chicken and reserve the stewing liquid for basting.
- Add the fish sauce to the liquid and reduce until slightly thickened.
- Étape 6
Grill and baste the chicken
- Grill the chicken over hot coals or a hot grill.
- Baste constantly with the reduced stewing liquid, turning as you go, until nicely charred.
- Étape 7
Cook the Sulu-style sambal
- Sauté the red onion, garlic, ginger, red chili and shrimp paste in the oil.
- Add the tomatoes and cook until softened.
- Pour in the coconut milk, season with pepper and sugar, and cook slowly until the oil separates.
- Étape 8
Cook the turmeric rice
- Combine the washed rice, water, turmeric powder and coconut milk in a saucepan.
- Cover and cook until the rice is tender and the liquid absorbed.
- Étape 9
Serve
- Plate the grilled chicken with the turmeric rice and Sulu-style sambal.
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