PIYANGGANG MANOK & PAMAPA

By á-9541

This may be the way the Mapuns do Chicken Curry. Try it and see.

Ingredients

• Pamapa Itum:
• 1 whole MAGNOLIA FREE RANGE CHICKEN, quartered
• 2 tbsp MAGNOLIA NUTRI-OIL
• 1 can thick coconut milk, prepare half and half
• 6 pcs tanglad stalks (lemongrass)
• 1 tbsp garlic
• 1 tbsp onion
• 1 tbsp ginger
• Charcoal
• 5 tbsp desiccated coconut, market bought
• 2 tbsp turmeric powder
• 2 tbsp ginger, peeled and minced
• 3 tbsp onion, minced
• 5 tbsp garlic, peeled and minced
• salt and pepper to taste
• 2 tbsp MAGNOLIA GOLD BUTTER, unsalted

Preparation

Step 1

For the Pamapa Itum: Brown the desiccated coconut in a pan. Chop all the ingredients of Pamapa Itum including the desiccated coconut except for the butter. Set aside.

For the Piyanggang Manok: Rub chicken with pamapa itum with a little oil added. Set aside. Sauté onion, garlic and ginger. Add the lemongrass. Pour the half thick coconut milk. When it is half, put chicken pieces and pour the other half of coconut milk. Boil until tender. When it’s done, remove chicken from sauce mixture. Finish the chicken in the griller with the charcoal. Remove chicken and place on serving platter. Finish the sauce with Magnolia Gold Butter. Use the mixture for dripping.