Piyanggang Manok (pamapaitum)


1. For the pamapa itum, brown the desiccated coconut in a pan then pound with the rest of the ingredients except for the butter. Set aside.
2. Rub chicken with the pamapa itum with oil. Set aside.
3. In a pan, 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.