Sinantolang Manok

Sinantolan na Manok or Siningang na Manok sa Santol is an old-recipe I learned from my grandfather.  He usually do this recipe everytime santol fruit is in season.  The santol fruit add sourness to the soup.

Sinantolan na Manok  has almost the same ingredients as other Sinigang-inspired recipe.  But this time you can add "santol" fruit to add twist to your usual sinigang. 

Main ingredient is chicken and santol fruit with different kinds of vegetables you can add to the recipe.  Most of the ingredients are easy to find in leading supermarkets and sari-sari stores or even from your own garden.

Sinigang can also be made of either pork, beef and fish aside from chicken.  It is an authentic filipino food and has won the taste-buds of most Filipinos because of it savory taste.  Filipino children specifically enjoy this dish. 

This dish is a good comfort food during rainy seasons.  The hot and sour flavoring of the soup gives warm comfort to a cold weather.

It is also a favorite food to serve to us in our younger years everytime we are sick as the soup gives a soothing sensation in the throat especiallly if you are experiencing bad colds.

The dish is also a complete source of vitamins as it contains meat, vegetables and fruit. 

Prep Time:           5 minutes

Cooking Time:   25 minutes

Total Time:         35 minutes

Servings:             4 - 6 

Ingredients:

• 1 kilo chicken, cut 
• 3 pieces santol fruit
• 2 pieces eggplant, cut diagonally
• 1 bundle kangkong
• 2 pieces stling haba
• 2 pieces tomatoes, chopped
• 1 piece onion, minced
• 5 cloves garlic, minced
• fresh tamarind or sinigang mix
• 3 tablespoon fish sauce or patis
• salt to taste
• 3 tablespoon cooking oil
• water

How to Cook:

1. In a heated pan, pour cooking oil.
2. Saute onion and garlic until golden brown.
3. Do the same with tomato, mashed it with the back of the ladle to release juices.  
4. Add the chicken until it turns light brown.
5. Pour 3 tablespoon of fish sauce or patis.  This will help remove slimy smell of the chicken.
6. Pour in water and santol let it simmer until meat is tender.
7. Add eggplant.
8. Add tamarind or sinigang mix.
9. Add salt to taste.
10. Turn off the pan and add kangkong and siling haba.  The remaining heat will help cook the kangkong and siling haba and will prevent it from getting over cooked.

Serve it hot with steamed rice and patis with sili as condiment.

Enjoy eating this dish with the whole family and don't forget to share it with your favorite kapitbahay!

Have you tried this recipe? Let me know how you like it by commenting on below.  And please don't forget to tag me a photo in my Fb and Instagram account.

Related Post you may want to read:

Filipino Ulam Tips

Beef Pares

 Happy cooking and eating!

Arlene