Inusbungang Manok

One of the best dishes I have learned from my old folks is Inusbungang Manok. It is a variant of the regular Sinigang but with this dish, we use tamarind flowers and young leaves as main ingredient and chicken.

Using tamarind flowers and its young leaves add a distinct sour and tangy taste to Sinigang. For Pork Sinigang, I believe that it is good to use tamarind fruit but for chicken, the former is the best. I do not know if my old folks would be happy to know that I am sharing the recipe but let us take the risk and see.

Ingredients:

½ kilo chicken cut in parts

2 cups of Tamarind flowers and young leaves crushed

2 garlic kernel crushed

1 medium size chopped onion

1 medium size tomato sliced thinly

1 small ginger

1 tsp salt

1 tbsp of fish sauce

5 tbsp cooking oil

Procedure:

Sauté ginger until golden brown then add onion and garlic. Then add tomato and pinch of salt.

Add chicken and sauté for 3-5 minutes.

While sautéing, place tamarind flowers and young leaves in a bowl. Add a pinch of salt and crushed it with bare hands.

Add the crushed tamarind flowers and young leaves to the chicken and sauté for another 2 minutes.

Then add 3-4 cups of water and bring to boil.

Add fish sauce and ready to serve.