📝 About This Recipe
Hailing from the Sulu Archipelago of the Philippines, Pyanggang Manok is a culinary gem of the Tausug people, celebrated for its striking deep-black hue and complex smoky flavor. This dish achieves its signature color and earthy depth from 'Pamapa Itum,' a unique paste made from burnt coconut meat blended with aromatic spices. It is a luxurious, velvety experience where the sweetness of coconut milk meets the charred essence of the islands, resulting in a chicken dish that is as visually dramatic as it is delicious.
🥗 Ingredients
The Pamapa Itum (Blackened Spice Paste)
- 1 cup Mature Coconut Meat (freshly grated)
- 2 inches Turmeric (fresh root, peeled and chopped)
- 2 inches Ginger (fresh root, peeled and chopped)
- 1 inch Galangal (fresh root, peeled and chopped)
- 3 stalks Lemongrass (white parts only, finely sliced)
- 5-6 pieces Shallots (peeled)
- 6 cloves Garlic (peeled)
- 2-4 pieces Bird's Eye Chilies (optional, for heat)
- 1 teaspoon Black Peppercorns (whole)
Main Ingredients
- 1.2 kg Whole Chicken (cut into serving pieces)
- 2 cups Coconut Milk (first press or 'kakang gata')
- 1/2 cup Coconut Cream (for a richer finish)
- 2 tablespoons Cooking Oil (coconut oil preferred)
- 1 teaspoon Salt (or to taste)
- 1 teaspoon Brown Sugar (to balance flavors)
👨🍳 Instructions
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1
Start by making the 'Pamapa Itum'. Place the grated coconut meat in a dry cast-iron skillet or heavy pan over medium-high heat.
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2
Toast the coconut, stirring constantly, until it turns very dark brown and eventually black. Be careful not to let it smoke excessively, but it must be truly blackened to achieve the correct flavor profile.
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3
Transfer the blackened coconut to a mortar and pestle or a high-speed blender. Add the turmeric, ginger, galangal, lemongrass, shallots, garlic, chilies, and peppercorns.
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4
Pound or blend the mixture into a very smooth, oily, black paste. If using a blender, add a tablespoon of oil to help it move.
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5
In a large mixing bowl, combine the chicken pieces with half of the blackened spice paste. Massage the paste into the meat and let it marinate for at least 30 minutes.
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6
Heat a large pot or wok over medium heat with 2 tablespoons of oil. Add the remaining blackened paste and sauté for 2-3 minutes until fragrant.
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7
Add the marinated chicken pieces to the pot. Sear the chicken for about 5 minutes, turning occasionally to ensure the paste coats every piece.
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8
Pour in the 2 cups of coconut milk. Bring to a gentle simmer, then lower the heat. Cover and cook for 25-30 minutes until the chicken is tender.
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9
Remove the chicken pieces from the sauce and set them aside on a plate. Continue to simmer the sauce in the pot until it reduces and thickens.
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10
While the sauce reduces, preheat a grill or a grill pan. Lightly char the chicken pieces over high heat for 2-3 minutes per side to add a smoky, grilled finish.
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11
Return the grilled chicken to the thickened sauce. Stir in the coconut cream, salt, and brown sugar. Simmer for another 5 minutes until the sauce is glossy and clings to the chicken.
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12
Taste and adjust seasoning. The final dish should be rich, savory, and have a subtle smoky bitterness balanced by the coconut.
💡 Chef's Tips
For the most authentic flavor, use a heavy mortar and pestle (fungan) to grind your paste; the friction releases more essential oils than a blender. If you cannot find fresh galangal, you can substitute with extra ginger, though the flavor will lose some of its citrusy-pine notes. Ensure the coconut is truly black, not just dark brown, otherwise the dish will appear muddy rather than the traditional midnight-black. Don't skip the final grilling step—it provides the 'Inihaw' character that defines this sub-category of Tausug cuisine. If the sauce is too thick, add a splash of water or more coconut milk to reach your desired consistency.
🍽️ Serving Suggestions
Serve with hot, steaming 'Kuning' (Turmeric Rice) for a beautiful color contrast and complementary flavor. Pair with a side of 'Kyampuro' or pickled green papaya (Atchara) to cut through the richness of the coconut. A cold glass of Lemongrass tea or Pandan-infused water makes for a refreshing beverage pairing. Traditionalists often serve this with 'Tiyula Itum' (Black Soup) for a full Tausug feast. Garnish with fresh cilantro or thinly sliced red chilies for a pop of color against the black sauce.