A sour chicken soup to savor!

8 months ago


Sinampalukang manok or chicken cooked in tamarind is considered to be on of the most underated but really delicious Filipino soup dishes. Here, the sourness of the tamarind fruit or sampaloc is greatly utilized mixed with the essence of the chicken, sharpness of fish sauce, and fragrant lemongrass and ginger creating an incredible broth that you’d love to slurp again and again.



Makes 4 servings


10-12 pcs Fresh tamarind or 4 Tbsps Tamarind base powder (optional)

1 cup Water

3 Tbsps Cooking Oil

1 Onion, chopped

3 Tbsps Chopped garlic

1 thumb-sized Ginger, sliced into thin strips

1 kilo Whole chicken, cut into pieces

¼ cup Fish sauce

Ground pepper, to season

3 bulbs Lemongrass, pounded

4-5 cups Chicken stock or water

1 cup String beans, cut 2 inches long

1 cup Fresh young tamarind leaves, optional (you can also use fresh spinach or chili leaves)

  1. First prepare the tamarind juice if using fresh tamarind. In a small pot, add the fresh tamarind and add water. Let it simmer until cooked and soft. Mash the tamarind pulp and with a fine sieve, strain to remove the skin and seeds. Set the juice aside.
  2. In a big pot, heat the oil and sauté the chopped onion, garlic, and ginger strips until fragrant. Add in the chicken pieces and let it brown on all sides. Season with fish sauce and pepper. Add the lemongrass bulbs and sauté with the chicken.
  3. Add in the chicken stock or water and let it simmer for 20-30 minutes. Skim off any scum around the pot.
  4. Mix in the string beans and cook for three minutes. Pour in the tamarind juice or tamarind base powder. Adjust the seasoning then top with the tamarind leaves and simmer again for two minutes. When don remove from heat. Serve hot with rice.


Recipe by Chef Lea Ariann Cedeno

Photographed by Ron Mendoza


Here are some Filipino dishes you should cook:

Adobong Manok Sa Gata

Midnight Sotanghon

Chicken Afritada



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