Piyanggang manok
| Alternative names | Pyanggang manuk, Pianggang manuk, Piyanggang, Pyanggang, Pianggang |
|---|---|
| Course | Main dish |
| Place of origin | The Philippines |
| Region or state | Sulu, Mindanao |
| Serving temperature | Hot |
| Main ingredients | Chicken, turmeric, onions, lemongrass, ginger, siling haba, garlic, coconut milk, ground burnt coconut |
| Similar dishes | Tiyula itum |
Piyanggang manok, also spelled pyanggang manuk, is a Filipino dish consisting of chicken braised in turmeric, onions, lemongrass, ginger, siling haba chilis, garlic, coconut milk, and ground burnt coconut. It originates with the Tausug people of Sulu and Mindanao. It is related to tiyula itum, another Tausug dish which uses burnt coconut. The dish is characteristically black in color. The meat may also be grilled before adding the marinade. It is a type of ginataan.[1][2][3]
See also
References
- ^ "Pyanggang Tausug, Philippines". Savor Filipino Foods. Retrieved March 5, 2019.
- ^ Thomas, Amanda. "Regional Cuisine of Mindanao". Balay.ph. Retrieved March 5, 2019.
- ^ Alvarez, Lhas. "Chicken Pyanggang (Chicken in Blackened Coconut Curry) Recipe". Yummy.ph. Retrieved March 5, 2019.
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