Recipe of Super Quick Homemade Sinampalukang Manok with Leftover Pasta Noodles

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, sinampalukang manok with leftover pasta noodles. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Sinampalukang Manok with Leftover Pasta Noodles is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Sinampalukang Manok with Leftover Pasta Noodles is something which I’ve loved my entire life.

To begin with this recipe, we must prepare a few components. You can have sinampalukang manok with leftover pasta noodles using 14 ingredients and 4 steps. Here is how you can achieve that.

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

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