ingredients

  • 2 pcs Chicken quarters
  • 1 Tbsp Vegetable oil
  • 1/2 small red onion chopped
  • 2 cloves garlic , minced
  • 1 Tbsp Fish sauce
  • Pinch of black pepper
  • 1 1/2 tsps White sugar
  • salt to taste
  • Water
  • 1/2 Fresh pineapple sliced
  • 1 1/2 cups Fresh coconut Cream
  • Thinly sliced spring onions for garnish

steps

  1. Wash and cut chicken quarters into 3 pieces each. Drain.
  2. In a wok or medium pot, heat vegetable oil over medium heat. sauté the chopped onions and garlic until soft, then add the chicken meat. Cook for about 3 minutes until chicken is partially cooked, turning once.
  3. Add the patis, sugar and the freshly ground black pepper.  Continue cooking for another minute. Add a little water to help in cooking the meat. Reduce then add the sliced pineapples and the fresh coconut cream.
  4. Simmer until the chicken is cooked through. Taste and adjust seasoning. serve the Pininyahang Manok in a pineapple shell or on a serving plate. Garnish with sliced spring onions, if desired.