A Zamboanga delicacy of grilled chicken and cubed rice from ‘puso’ dipped in overflowing Satti sauce. It is a Halal-certified food and somewhat resemble the taste of a combined chili and curry dish.
Servings: 7 – 8 quart pot
INGREDIENTS
- 1/4 cup Siling labuyo (Catumbal) or 8 Habanero Chilli peppers
- 4 thumb size ginger
- 1 tsp Turmeric (azafran)
- 1 bulb Onions
- 5 leaves oregano or 1 tsp if using power
- Oil
- ¼ -1/2 tsp Shrimp paste (Bagon)
- 1 Tomato
- ⅛ cup Flour (depending on how sticky you want it be)
- 1/2 cup Corn Starch
- 1 1/2 cup Sugar
- 1 tbsp Salt
- 15 grams Anito Power (Achuete) 2 packs
- 3 cubes Chicken flavor Cube (Halal)
- ¼ cup Coconut milk (gata)
- 1 tsp Peanut butter (optional)
- 1 tsp Curry Power (optional)
- Taro Root (tumon) small size (about 2 inches in diameter) (optional)
INSTRUCTIONS
- Boil 6 quarts of water. Add the taro root(if you have some). Add ingredients 14,15, 16, 17, when boiling, stir,
- Mince and Blend ingredients 1 to 5 ( add small amount of water just enough to start the blend)
- Mix ingredients 9, 10, 11, 12, and 13. Add 1 cup( or more) of water, stir until free of lumps.
- Sauté (Gisa) shrimp paste and tomato with oil then add the mixed ingredients 1 to 5 (Sauté until partly dried)
- Pour the sauté into the boiling water, stir, then add coconut milk(optional). Add the mix from step 3. add water to reach desired thickness.
- Keep in medium flame for 15 – 30 minutes (or more) with frequent stirring to avoid “stickings” on the pot. Add water to lessen the thickness of the soup – if you prefer it that way.
- Cool down for 2 minute then serve. Enjoy
SATTI: Beef or Chicken on sticks :
- Marinate with calamansi, salt, sugar and achuete
- Brush with coconut milk (optional)
PUSO: The Rice
- If coconut leaves is hard to find in your area, just cook it in a rice cooker with less water – just enough to cook the rice.
Serve it on a platter with Puso, Grilled chicken and Satti Sauce. Enjoy!
Credits to: m.facebook.com/sarap-rasa-pinas
