CHICKEN TIYULA ITUM | GIYATAANG MANOK WITH BURNT COCONUT скачать в хорошем качестве

CHICKEN TIYULA ITUM | GIYATAANG MANOK WITH BURNT COCONUT

CHICKEN TIYULA ITUM | GIYATAANG MANOK WITH BURNT COCONUT, is a Tausug dish popular amongst the Tausug's from Luuk, and Panamao in the province of Sulu, it is easy to cook and quick to make if you have the ingredients, this is how we cook it. Ingredients: Heat 2 tbsp. of oil on a sauce pan or wok with cover. Saute 1 medium sized onion until translucent. Add in 5 gloves of crushed garlic and saute until golden brown. Add in 1 thumb sized sliced ginger saute until aroma comes out. Add in the 1/2 kilo of chicken and saute for 5-8 mins. or until golden brown. Add in 1 tsp. of turmeric powder or 1 thumb sized fresh. Add in 1 tbsp.of Siyunug lahing (Burnt coconut meat) please check my video section on how to make siyunug lahing. Pamapa itum:    • HOW TO MAKE PIPIS ITUM | PAMAPA ITUM   Siyunug lahing (Burnt coconut):    • SIYUNUG LAHING (BURNT COCONUT) NOT PAMAPA ...   Saute and mix until chicken is fully coated with ingredients 5-8 mins. Add 1 & half cup of coconut milk & stir. Bring to boil and add 1 stalk of pounded and tied up lemongrass, stir slowly and cover and cook for 15-20 mins. Uncover and add in 3 pieces of chopped chillies and cover again for 5 more mins. Add salt & pepper depends on your taste. Done and serve with hot white rice. Thank you for watching and please do not forget to like, comment, share and subscribe for more videos and updates. Jang & Geer ▶Facebook page:   / jangandgeer   ▶DONT CLICK THIS - https://bit.ly/3ryQftK #chickentiyulaitum ##ginataangmanok #tausugfood