Recipe of Homemade Sinampalukang Manok with Leftover Pasta Noodles

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, sinampalukang manok with leftover pasta noodles. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Sinampalukang Manok with Leftover Pasta Noodles is one of the most popular of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Sinampalukang Manok with Leftover Pasta Noodles is something that I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook sinampalukang manok with leftover pasta noodles using 14 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Sinampalukang Manok with Leftover Pasta Noodles:

1. Make ready whole chicken (chopped to the number of pieces you prefer)
2. Get chopped garlic
3. Make ready medium red onion
4. Prepare thumb of ginger
5. Prepare of a green cabbage head (separate the hard parts and the soft parts)
6. Take chopped celery (save the leaves)
7. Make ready long green chilis
8. Prepare Sinigang sa Gabi Tamarind soup base
9. Prepare cooked noodles (I used spaghetti for this recipe)
10. Take While peppercorns to season
11. Get Fish sauce
12. Get Neutral oil to fry in
13. Get Water for the soup (eyeball this because every pan is different)
14. Prepare Lemon Salt (optional)

Instructions to make Sinampalukang Manok with Leftover Pasta Noodles:

1. On medium heat, add oil to your pan. Once oil is hot and ready, add garlic, onion, and ginger and sauté for a few seconds. Add the chicken in and sauté for at least 10 minutes to release it's juices.
2. Once the chicken is sautéed, turn the heat on to low and add the water in until all the chicken is submerged in the water. Make your Sinigang sa Gabi Tamarind Soup Base, long green chilis, celery (for the leaves, add it in but make sure that you tie them all together or use a cheesecloth to bundle them together as you’re going to take them out when the dish is fully cooked) and hard cabbage parts in and give it a quick stir.
3. Leave the pot on low until the soup comes to a full boil. Once the soup is on full boil, add peppercorns and fish sauce to taste — adjust it to your liking. If you have lemon salt, use it as well to REALLY add that sour kick to your dish. Remember to add the seasoning gradually, tasting as you go. Add the rest of the cabbage here.
4. For the final step, add your leftover pasta noodles in, and give it a quick stir. Take out the celery leaves, and serve! Enjoy 😉

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