My Tinutungang Manok Recipe

During a fiesta in Bicol, a local let me taste Tinutungang Manok, a local Bicol dish. As soon as I tasted that creamy coconut sauce with the native chicken, I knew I had to learn how to make it.

After countless attempts and guidance from my Bicolano friends, I've perfected this tinutungang manok recipe. I'm happy to share this recipe with you.

My Ingredients

• 1 kilo native chicken, cut into serving pieces
• 2 pieces green papaya, julienned
• 2 whole coconuts, freshly grated
• Warm water for coconut milk extraction (50ml per coconut)
• 1 stalk lemongrass, bruised
• ½ teaspoon crushed black pepper
• ½ teaspoon salt
• 1 piece long green chili
• 2 pieces bird's eye chilies
• 4 cloves garlic, minced
• 1 whole onion, sliced
• ¼ teaspoon MSG (optional)

How I Make My Tinutungang Manok

1. I begin by preparing my smoked coconut milk. I light 2 pieces of charcoal until they become red hot. Then I place my freshly grated coconut in a heat resistant bowl and place the hot charcoal pieces on top. I allow some parts of the coconut to burn slightly for about 3-5 minutes, then remove the charcoal.
2. I extract my coconut milk in two stages. For my first extract (the thick kakang gata), I pour 1 cup of warm water over the smoked coconut and squeeze firmly through cheesecloth. I set this thick first extract aside. For my second extract, I repeat the process with the remaining warm water. This thinner milk will be used first in my cooking.
3. I heat my wok or deep pan to medium heat. I saute my minced garlic until golden, then add my sliced onions and cook until they're translucent. I add my native chicken pieces and season with crushed black pepper.
4. I add my bruised lemongrass and pour in my second coconut milk extract (the thinner one). I season with salt to taste and let everything simmer together.
5. I add my julienned green papaya and let it simmer for about 15-20 minutes.
6. Now I pour in my reserved first coconut milk extract (the thick one) and add my bird's eye chilies and long green chili. I reduce my heat and continue to simmer until oil surfaces on top (approximately 20-30 minutes).
7. I stir occasionally to prevent my coconut milk from curdling. I never cover the pot during cooking.
8. I know my dish is ready when the oil from the coconut milk rises to the surface and my chicken is tender.
9. Serve hot and enjoy your tinutungang manok!

My Personal Tips

• I always use native chicken for the authentic taste.
• I never cover my pot while cooking because I want to maintain that smoky aroma.
• I stir very gently and infrequently to prevent my coconut milk from curdling.
• I monitor the color carefully. My coconut should be golden brown and not too dark.
• I toast my coconut until light brown spots appear for smokiness without bitterness.
• I always let my dish rest for 10 minutes before serving.

Related

Looking for other recipes like this? Try these:

My Tinutungang Manok Recipe

My Tinutungang Manok: authentic Bicolano smoked coconut chicken stew with rich flavors from charred coconut milk.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: Filipino

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 1 kilo native chicken cut into serving pieces
• 2 pieces green papaya julienned
• 2 whole coconuts freshly grated
• Warm water for coconut milk extraction 50ml per coconut
• 1 stalk lemongrass bruised
• ½ teaspoon crushed black pepper
• ½ teaspoon salt
• 1 piece long green chili
• 2 pieces bird's eye chilies
• 4 cloves garlic minced
• 1 whole onion sliced
• ¼ teaspoon MSG (optional)

Method

 

1. I begin by preparing my smoked coconut milk. I light 2 pieces of charcoal until they become red hot. Then I place my freshly grated coconut in a heat resistant bowl and place the hot charcoal pieces on top. I allow some parts of the coconut to burn slightly for about 3-5 minutes, then remove the charcoal.
2. I extract my coconut milk in two stages. For my first extract (the thick kakang gata), I pour 1 cup of warm water over the smoked coconut and squeeze firmly through cheesecloth. I set this thick first extract aside. For my second extract, I repeat the process with the remaining warm water. This thinner milk will be used first in my cooking.
3. I heat my wok or deep pan to medium heat. I saute my minced garlic until golden, then add my sliced onions and cook until they're translucent. I add my native chicken pieces and season with crushed black pepper.
4. I add my bruised lemongrass and pour in my second coconut milk extract (the thinner one). I season with salt to taste and let everything simmer together.
5. I add my julienned green papaya and let it simmer for about 15-20 minutes.
6. Now I pour in my reserved first coconut milk extract (the thick one) and add my bird's eye chilies and long green chili. I reduce my heat and continue to simmer until oil surfaces on top (approximately 20-30 minutes).
7. I stir occasionally to prevent my coconut milk from curdling. I never cover the pot during cooking.
8. I know my dish is ready when the oil from the coconut milk rises to the surface and my chicken is tender.
9. Serve hot and enjoy your tinutungang manok!

Notes

• I always use native chicken for the authentic taste.
• I never cover my pot while cooking because I want to maintain that smoky aroma.
• I stir very gently and infrequently to prevent my coconut milk from curdling.
• I monitor the color carefully. My coconut should be golden brown and not too dark.
• I toast my coconut until light brown spots appear for smokiness without bitterness.
• I always let my dish rest for 10 minutes before serving.

Tried this recipe?Let us know how it was!