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

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:

For the pamapa itum, brown the desiccated coconut in a pan then pound with the rest of the ingredients. Set aside.
Rub chicken with the pamapa itum with 1 tsp oil. Set aside.
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.
To the sauce, finish by adding butter. Serve on the side with the grilled chicken.

Makes 4 servings.

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