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PIYANGGANG MANOK (PAMAPAITUM)

Ingredients:

1 (1.1 to 1.5 kg) pc MAGNOLIA FREE RANGE CHICKEN, quartered
2 tsp cooking oil
1 tbsp minced ginger
1 tbsp minced onion
1 tbsp minced garlic
6 stalks tanglad, chopped (use white part only)
1 can thick coconut milk (coconut cream)
2 tbsp MAGNOLIA GOLD BUTTER UNSALTED

PAMAPA ITUM:

1/3 cup desiccated coconut
2 tbsp turmeric powder
2 tbsp minced ginger
3 tbsp minced onions
1/3 cup minced garlic
iodized fine salt and pepper to taste

Procedure:

  1. For the pamapa itum, brown the desiccated coconut in a pan then pound with the rest of the ingredients. Set aside.
  2. Rub chicken with the pamapa itum with 1 tsp oil. Set aside.
  3. In a pan, heat remain and then sauté ginger, onion and garlic. Add tanglad, coconut milk and chicken. Simmer covered until tender. Remove chicken and set aside. Finish chicken by charcoal grilling.
  4. To the sauce, finish by adding butter. Serve on the side with the grilled chicken. 

Makes 4 servings.

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