Sinampalukang manok (sour soup with chicken and tamarind leaves)

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The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

11 Responses

  1. emy M says:

    WOW…never seen tamarind leaves for a long,long time…quite quote you
    “minsan super babaw din ako”
    It’s cold and raining here and sinampalukang manok is a perfect dish at this moment.aayyy

  2. Gene says:

    My favorite! Thank you for posting this Miss Connie, I always request this from my father. I asked him several times to teach me how to cook, lagi niyang sagot, “Tantiya-tantiya lang yan.” Stripping the leaves is hard ‘no? My father is impatient with things like that so he would try stripping the bigger branches but when it’s too hard to strip the smaller ones, he’d include it in the soup. Dagdag asim din daw at kami-kami lang naman daw ang kakain, hehe! I’m not sure if it makes a difference in taste but Papa also include the flowers in the soup. The result is always the perfect sourness for us, no need to add tamarind paste/juice.

    • Connie says:

      The only problem with using the more mature leaves is that they take longer to become tender. Other than that, no reason why they can’t be used.

  3. julie says:

    Hi Ms. Connie, my Mom includes some chicken liver in her version of sinampalukang manok. After the sinampalukan is cooked, the chicken liver are taken out of the pot and served on a separate bowl. Then we mash it and mix with patis. Sarap na sawsawan ng sinampalukan, nakakagana sa rice!

  4. QueenB says:

    Great timing! this is part of our Christmas lunch. But I’ll be using the bottled young tamarind leaves. I’m still thinking if I should put in the water it is in plus I don’t think I’ll be able to remove it from the stem so the stem will have to go in too. Thanks for posting this!

  5. Karla says:

    Tita Connie, this is one of my favorite dishes back home. Now in another country, I was able to buy frozen sampalok leaves. Is there going to be a difference as to preparation and taste? Or do I treat the leaves as if they were plucked from the tree, after they thaw? Ps-i think I remember that my mom used to put luya in the soup too. Is that a variation?

    • Connie says:

      I’ve never used frozen sampalok leaves so I really can’t say if the preparation will be the same. I don’t know of any version with luya either. Perhaps, it’s your mom’s personal touch?

  6. Karla says:

    Thanks for the response..I will try preparing it with your recipe and I’ll let you know how it goes!

  7. Maria says:

    Hello! I stumbled upon your website trying to find some help in recreating a fave dish I often asked my Mom to cook when I still lived back home. Unfortunately, I am unable to get all of the necessary ingredients (mainly the greens) however, I was lucky enough to stumble upon an actual tamarind based powder from an Asian store! So can I still use this recipe in leau of the tamarind leaves? And btw! The ginger is a common ingredient for a more Tagalog style sinampalukan, my Mom never prepares this dish without it! Gives the broth a certain kick you simply can’t resist! :)