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Pyanggang Manok - Food with Mae-4

Piyanggang Manok

Burnt Coconut Chicken

What is Piyanggang Manok

Piyangang Manok is braised chicken with a sofrito-like paste called Pamapa Itum and coconut milk. The paste consists of aromatics: Lemongrass, Ginger, Turmeric, Garlic Chillies and Burnt coconut are pounded into a paste. See here on how to make Pamapa Itum. The chicken is marinated and then braised until the chicken is cooked through. 

This is served with some yellow rice, this is jasmine rice cooked with turmeric powder to give it the yellow colour. The coconut soup is served on the side too!

Piyanggang Manok is a Tausug cuisine and is served at special celebrations. This dish is usually Halal. The Tausug tribe is a Muslim community who bravely and fiercely fought against Spanish colonisation.

Tausug cuisine is found in many places across the Philippines, from Sulu to Zamboanga, and even in some parts of Southern Palawan. From savory dishes to sweet delicacies, the roots of Tausug food can be traced to the neighboring state of Sabah, Malaysia, and boasts of a history that extends well before the arrival of the first Spaniards. – Grid Magazine

Swap it! 

Chicken – I used chicken with this recipe, you can use fish or seafood with this too and it’s delicious too. 

Pyanggang Manok - Food with Mae-4


500g-800g chicken thighs or legs
Pamapa itum (see recipe link above)
1 can (400g) coconut milk
1 large onion, chopped
6 garlic cloves, chopped
1 tablespoon salt
3 tablespoons cooking oil

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