📝 About This Recipe
Hailing from the Tausug people of the Sulu Archipelago, Pianggang is a culinary masterpiece defined by its striking charcoal-black sauce and deep, smoky aroma. The secret lies in 'Pamapa Itum,' a paste made from burnt coconut meat blended with aromatics that creates a rich, earthy profile unlike any other curry in the world. This dish is a celebration of Southern Philippines heritage, offering a complex balance of creamy coconut milk, toasted nuttiness, and vibrant lemongrass.
🥗 Ingredients
The Blackened Coconut Paste (Pamapa Itum)
- 1 cup Fresh Mature Coconut Meat (grated; must be charred until black but not ashy)
- 2 inches Turmeric Root (peeled and sliced)
- 2 inches Ginger (peeled and sliced)
- 1 inch Galangal (peeled and sliced)
- 6-8 pieces Shallots (peeled)
- 5 cloves Garlic (peeled)
- 2 stalks Lemongrass (white parts only, finely sliced)
- 3-5 pieces Bird's Eye Chilies (adjust to spice preference)
Main Chicken and Braise
- 1.2 kg Whole Chicken (cut into serving pieces)
- 2 cups Coconut Milk (first press or 'kakang gata')
- 1/2 cup Coconut Cream (for finishing the sauce)
- 3 tablespoons Coconut Oil (for sautéing)
- 1 teaspoon Brown Sugar (to balance the flavors)
- 1 teaspoon Salt (or to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by charring the grated coconut. In a dry cast-iron skillet over medium-high heat, spread the coconut meat and toast it, stirring constantly. Continue until it turns a very dark, deep charcoal black. Do not stop at brown; it must be black to achieve the signature color and smoky flavor.
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2
Once the coconut is blackened, remove from heat and let it cool slightly. Place the blackened coconut into a food processor or traditional mortar and pestle.
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3
Add the turmeric, ginger, galangal, shallots, garlic, lemongrass, and chilies to the blackened coconut. Grind or process until a thick, oily, jet-black paste (Pamapa Itum) forms.
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4
In a large bowl, take half of the black paste and rub it thoroughly over the chicken pieces. Season with salt and pepper. Let the chicken marinate for at least 30 minutes.
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5
Heat coconut oil in a large heavy-bottomed pot or wok over medium heat. Add the remaining black paste and sauté for 3-4 minutes until the aromatics are fragrant and the oil begins to separate.
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6
Add the marinated chicken pieces to the pot. Sear the chicken for 5 minutes, turning occasionally to ensure the paste coats every inch of the meat.
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7
Pour in the 2 cups of coconut milk. Bring to a gentle simmer, then lower the heat. Cover the pot and let it braise for 30-35 minutes or until the chicken is tender.
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8
Once the chicken is cooked through, remove the pieces from the sauce and set them aside on a plate.
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9
Continue to simmer the sauce in the pot uncovered. Add the coconut cream and brown sugar. Reduce the sauce until it thickens into a rich, velvety black gravy.
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10
Optional but highly recommended: Grill the cooked chicken pieces over hot coals or in a grill pan for 2-3 minutes per side until slightly charred and smoky.
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11
Return the grilled chicken to the thickened sauce and toss gently to coat. Taste and adjust seasoning with more salt if necessary.
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12
Transfer to a serving platter and serve hot, ensuring plenty of the black sauce is drizzled over the meat.
💡 Chef's Tips
When charring the coconut, ensure the kitchen is well-ventilated as it will produce a fair amount of smoke. If you cannot find fresh galangal, you can substitute with extra ginger, though the flavor profile will lose some of its citrusy-pine notes. For the most authentic texture, use a mortar and pestle to grind the paste; it releases the natural oils better than a blender. Don't rush the braising process; low and slow heat ensures the chicken absorbs the deep flavors of the Pamapa Itum without the coconut milk curdling. 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, steamed white rice or 'Kyuning' (yellow turmeric rice) for a beautiful color contrast. Pair with a side of 'Agar-agar' (seaweed) salad or fresh cucumber slices to cut through the richness of the coconut. A side of Sambal or extra bird's eye chilies is perfect for those who prefer a more intense heat. Serve with a cold glass of Pandan-infused iced tea to complement the aromatic herbs in the dish.