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Pesang Manok (Chicken Stew)


Pesang Manok………Pesa has long been associated with the fish recipe such as Pesa (fish stew), but a chicken variation is also popular. Manok is the Tagalog word for ‘chicken’ and pesa is a word referring to something that is plainly boiled. This dish only requires salt and pepper to season the chicken and the taste is perfectly mix with vegetable . It’s a very popular dish somewhere in Southern Philippines. The taste is quite similar to Tinolang Manok as they are both using ginger to flavor the soup…………………Did you know that tomatoes gives the excellent flavor in a PESA dish? Tomatoes are the biggest source of dietary lycopene; a powerful antioxidant that, unlike nutrients in most fresh fruits and vegetables, has even greater bioavailability after cooking and processing. Tomatoes also contain other protective mechanisms, such as antithrombotic and anti-inflammatory functions. Eating tomatoes regularly can lower the risk of certain cancers as well as other conditions of cardiovascular disease, osteoporosis, ultraviolet light-induced skin damage, and many more….

Ingredients: serves 4-6 persons

  • 1 whole chicken – cut in serving portions
  • 5 cups rice washings
  • 1 thumb size ginger crushed
  • 2 pcs whole tomato
  • 1 bunch petsay or bokchoy
  • 1 tbsp fish sauce (patis)
  • 1 tsp peppercorn
  • 1 tsp salt
  • 1 medium onion quartered.

Procedures:

  • Season chicken with salt then set aside. allowing the salt to penetrate to chicken.
  • In a large saucepan, boil rice washings with peppercorn, ginger and onions then add chicken and cook for about 20 minutes using low heat settings. Then Pour in tomato and bokchoy
  • Season and adjust the taste with fish sauce
  • Enjoy!!!!!!!
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Sinampalukang Manok (chicken in tamarind soup)


I love this soup…especially when you have a hangover, feeling bad, headache or lack of sleep…This meal can make you alive and kicking again…It is a sour soup made with tamarind leaves and ginger. As we know ginger and tamarind have lots of healing properties. I remember sometimes we cooked a rooster(our opponents’ fighting cock) that was lost on a cockfight because it can cover the “medicine” taste like of it’s chicken meat. Well, we serve this as an appetizer to celebrate our “winning moments”.(pagkain ng sabungero)…….Did you know that tamarind lowers cholesterol & promotes a healthy heart. The pulp, leaves and flowers, in various combinations, are applied on painful and swollen joints. Tamarind is also used as a gargle for sore throats, and as a drink to bring relief from sunstroke.

Ingredients: good for 4-6 persons

  • 1 tbsp oil
  • 3 cloves crushed garlic
  • 1 medium onions
  • 3 tbsp of sliced ginger
  • 1 medium tomatoes
  • 1 kl of whole chicken sliced in serving portions
  • 1 tsp of salt & pepper
  • 2 tbsp fish sauce
  • 1 liter of water
  • 1/4 can of tamarind leave or fresh leaves
  • 1 sachet of tamarind mix or equivalent to 6-8 pcs of crushed tamarind
  • 1 pc large taro cut in serving portion
  • optional ingredients will be string beans, egg-plant, radish

Procedures

  • in a mixing bowl, seasoned chicken meat with salt & pepper. set aside for a minimum of 30 minutes allowing the flavor to enter in chicken meat
  • in a large saucepan, heat oil and saute garlic, onion and ginger. saute well, add in chicken and simmer until lightly golden brown.
  • add in water and the rest of the ingredients, bring to a boil for 30 minutes or until chicken is cooked.
  • adjust your taste by adding extra fish sauce if you prefer.
  • enjoy!!!!!!!! 
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