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Reprinted with permission from Quintessential Filipino Cooking 75 Authentic and Classic Recipes of the Philippines by Liza Agbanlog (Page Street Publishing Co.). Available on Amazon.com.
Yield: 4 servings
2 lbs. (900 g) bone-in chicken pieces (thighs, drumsticks or wings)
Salt and freshly ground black pepper
2 tbsp (30 ml) vegetable oil
4 cloves garlic, chopped
1 onion, chopped
1 (1-inch [2.5-cm]) piece fresh turmeric, peeled and julienned or 2 tsp (6 g) turmeric powder
1 tbsp (15 ml) fish sauce
½ cup (120 ml) white vinegar
1 cup (240 ml) water
1 tsp whole peppercorns
2 bay leaves
Steamed rice, for serving
Season the chicken with salt and pepper.
In a Dutch oven or heavy base pan, heat the oil over medium-high heat. Add the garlic and onion, and cook until the onion begins to soften, about 2 minutes. Add the turmeric and stir.
Add the chicken and cook, stirring until browned, about 4 minutes. Stir in the fish sauce.
Add the vinegar, water, peppercorns and bay leaves, and bring to a boil. Reduce the heat to medium and simmer covered for 20 minutes, stirring occasionally.
Remove the lid and continue cooking for 10 minutes, or until the sauce has reduced and thickened. Season with salt and pepper, to taste.
Remove the bay leaves and serve with steamed rice.
Liza Agbanlog, author of Sinigang na Isda sa Miso and Quintessential Filipino Cooking
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