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Sinama-inspired Piyanggang a Manok

By
Chef Shamil Kandang
60'
"Sinama Inspired Piyanggang a Manok " is a flavorful adaptation of the traditional Piyanggang from Tawi-Tawi, a dish deeply rooted in the culinary heritage of the Sama people. Unlike the classic version, which is typically saucy, this dry rendition highlights the bold, smoky character of the dish. This dish is ussually prepared during specail gatherings such as family reunions, welcoming esteemed visitors.

Servings

- 6 +
1/2 kilogram chicken leg quarters
chicken leg quarters
MAGGI® Magic Sarap
1 sachet 8g MAGGI® Magic Sarap®
8g MAGGI® Magic Sarap®
Vegetable Oil
1/4 cup Vegetable Oil
Vegetable Oil
6 cloves garlic, minced
garlic, minced
Nghệ
1 tablespoon Turmeric Powder
Turmeric Powder
1 tablespoon fresh turmeric, minced
fresh turmeric, minced
Gừng
1 tablespoon ginger, minced
ginger, minced
1 piece Siling Panigang
Siling Panigang
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1 stalk lemongrass, minced white part only
lemongrass, minced white part only
Đậu Phộng Luộc
1 tablespoon peanut, peeled, roasted and crushed
peanut, peeled, roasted and crushed
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1 stalk Sakurab, sliced
Sakurab, sliced
1 cup coconut meat, burnt
coconut meat, burnt
Tiêu
1 teaspoon peppercorn, crushed
peppercorn, crushed
Energy 324.73 kcal
Fat 24.73 g
Saturated Fat 6.62 g
Carbohydrates 8.14 g
Sugar 2.41 g
Fiber 1.55 g
Protein 17.3 g

Instructions

SIMPLY GOOD TIP

After the Panfry, grill it low and slow —then let it “oil out". The burnt coconut absorbs the liquid and intensifies flavor.

Best paired with turmeric rice and Bagoong Alamang with Tinuktok na Mangga.

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