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.

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.

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.

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.

I add my julienned green papaya and let it simmer for about 15-20 minutes.

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).

I stir occasionally to prevent my coconut milk from curdling. I never cover the pot during cooking.

I know my dish is ready when the oil from the coconut milk rises to the surface and my chicken is tender.

Serve hot and enjoy your tinutungang manok!