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Chicken Pyanggang with Sulu-Style Sambal and Turmeric Rice
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Chicken Pyanggang with Sulu-Style Sambal and Turmeric Rice

2 hServes 6Nutri-Score C€€
from @jujumaoo63 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • mature coconuts (sun-dried or roasted until charred)Produce2 pieces
  • red onions (peeled, chopped (for pamapa itum))Produce150 g
  • garlic (head, peeled (for pamapa itum))Produce1 piece
  • ginger (tablespoons, chopped (for pamapa itum))Produce2 pieces
  • turmeric (tablespoons, fresh or powder (for pamapa itum))Spices2 pieces
  • lemongrass (stalks, sliced (for pamapa itum))Produce4 pieces
  • red chili (to taste (for pamapa itum))Produce4 pieces
  • salt (teaspoons (for pamapa itum))Spices2 pieces
  • black pepper (teaspoons (for pamapa itum))Spices2 pieces
  • chicken quarters (marinated in pamapa itum)Meat1.2 kg
  • red onions (sliced (for stewing liquid))Produce2 pieces
  • garlic (cloves, crushed (for stewing liquid))Produce12 pieces
  • ginger (tablespoon, chopped (for stewing liquid))Produce1 piece
  • lemongrass (stalks, bruised (for stewing liquid))Produce4 pieces
  • red chili (to taste (for stewing liquid))Produce3 pieces
  • pamapa itum (tablespoons (for stewing liquid))Other2 pieces
  • coconut milk (4 cans (for stewing liquid))Pantry1.6 litres
  • fish sauce (tablespoons, optional (for stewing liquid))Pantry2 pieces
  • oil (tablespoons (for sambal))Pantry3 pieces
  • red onion (chopped (for sambal))Produce1 piece
  • garlic (head, minced (for sambal))Produce1 piece
  • ginger (2-inch piece, minced (for sambal))Produce1 piece
  • red chili (to taste (for sambal))Produce3 pieces
  • shrimp paste (tablespoons (alamang, for sambal))Pantry2 pieces
  • tomatoes (chopped (for sambal))Produce500 g
  • coconut milk (for sambal)Pantry400 ml
  • sugar (tablespoon (for sambal))Pantry1 piece
  • black pepper (to taste (for sambal))Spices1 piece
  • rice (3 cups, washed)Grains600 g
  • water (for the rice)Other780 ml
  • turmeric powder (teaspoons (for the rice))Spices2 pieces
  • coconut milk (for the rice)Pantry60 ml

per serving

Nutrition

1,217kcal

Carbs
103 g
Proteins
43 g
Fat
70 g
Adapt tools

what you’ll use

Tools

  • Blender
  • Mortar and pestle
  • Grill
  • Sauté pan
  • Saucepan
  • Mixing bowl
  • Pastry brush

step by step

Method

  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).
    Step 1

  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.
    Step 2

  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.
    Step 3

  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.
    Step 4

  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.
    Step 5

  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.
    Step 6

  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.
    Step 7

  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.
    Step 8

  9. Serve

    • Plate the grilled chicken with the turmeric rice and Sulu-style sambal.
    Step 9
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