CHICKEN HALANG-HALANG [ Spicy Chicken in Coconut Milk ]
Saturday, 26 August 2006 | By Mike | Category: Filipino / Pinoy, Glorious Food, Pinoy Food, PoultryDuring a recent trip to Dumaguete, we discovered a local dish called Chicken Halang-Halang. Halang-Halang, which means “spicy hot,” is a Dumaguete dish that is a cross between our local tinola and Thailand’s tom kar gai.
Our pal and tour leader - ace photographer Yvette Lee, also a foodie, suggested that we try this dish upon our arrival at Antulang Beach Resort where, gracious proprietress Annabelle Lee upon hearing Yvette’s suggestion, promised to prepare the dish for us.
Here’s the recipe and photos of the two halang-halang versions we had, the first one at Antulang and the second at Forest Camp.
[Above] Antulang’s version: creamy white and light soup.
HALANG-HALANG NA MANOK
[ Spicy Native Chicken Soup in Coconut Milk ]
Ingredients:
1 whole Native Chicken, cut into small serving pieces
1 peeled ginger, sliced thinly
6 pcs Spring Onions, chopped
8 pcs Chili Peppers [siling labuyo], chopped
3 cups Coconut Milk
Chili or Malunggay Leaves
Procedure:
Cut chicken into small serving pieces; clean with salt and rinse with water.
Place chicken in a pot, cover with enough water and bring to a boil. Add chicken, ginger, and chili peppers. Cook until chicken is tender.
Add coconut milk and season with salt to taste. Add Chili or Malunggay Leaves and continue to simmer for another minute.
Serve warm.
[Above] Forest Camp’s version: thick sauce with a hint of curry powder which gives the sauce its yellowish colour.
