Sinampalukang manok is a Filipino chicken soup soured with fresh or powdered tamarind leaves, giving it a distinctly green, tangy broth unlike tamarind-fruit-based sinigang. Often simmered with string beans and water spinach, it reflects a distinct tamarind preparation technique specific to certain parts of Luzon.
Sinampalukang Manok
Long before cooking for Pope Francis and becoming one of the Philippines’ most celebrated chefs, Jessie Sincioco was a barrio girl surrounded by farms, fruit trees, fiestas, and family cooking in Angat—flavors and traditions that remain deeply ingrained in her food today.
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