Skip to main content

Inubaran na Manok

Inubaran basically means the dish is cooked with ubad. No, it's not a typo error, it is really ubad not ubod - different from but practically the same - ubod is the pith or the center of a coconut tree while ubad is the pith of a banana tree.
To make this dish, one has to prepare an ubad for cooking - first thinly slice, around half a centimeter, the cleaned pith (must be very white and sized like a fluorescent lamp to be sure of the quality.) .


Then using a barbecue stick, remove web like fibers "interconnecting" these slices (these are actually hardened banana sap). When finished you can crush is into smaller pieces and add to your cooking.



Here's a recipe for Inubaran na Manok



Ingredients

  • 1 whole (native) Chicken
  • 3-4 cups chopped Ubad, prepared as described above
  • 1 stalk Tanglad (Lemongrass)
  • 1 thumb size Ginger, sliced 
  • 5 clove Garlic, finely chopped
  • 1 medium Onion, finely chopped
  • Salt and Pepper to taste or chicken broth cubes
  • 2pcs Batwan or Libas (a souring agent leaf)
  • Water


Ubad sold in local markets. You will only use the white center/core portion.
How to make Inubaran na Manok
  1. Cut the chicken into bite-size pieces.
  2. In a pan, saute the chicken in garlic, ginger and onion.
  3. Add water enough to cover the chicken. Boil until chicken meat is tender.


  4. After 20-25 minutes,add the ubadtanglad and batwan (if you will this instead of libas). If you will be using libas, add it 5-10 minutes after this.
  5. Once chicken is tender, sdd salt and pepper to taste. You can also add chicken broth cubes.

Other versions of Inubaran na Manok have monggo and malunggay, that's following the Guisadong Monggo recipe. And there's also another Ilonggo fave trio - Kadyos, Manok, Ubad.


Popular posts from this blog

Cassava Cake

Cassava cake is among the most popular Pinoy native delicacies. In Iloilo, one can find it in the stalls insides malls and groceries in ready to go boxes or in bite size pieces ready to satisfy one's cravings. But it is also easy to prepare as the ingredients can be mostly found in the wet market or even grocery stores. Here's a simple cassava cake recipe:

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube

Rice Puto with Gata

Puto is among the most popular Filipino native delicacies . On it's own, it's one delicious snack but also eaten with dinuguan or in Iloilo, with a bowl of hot batchoy .  It comes in many forms and in many variants, the simplest of which is just plain and simple rice puto.  Here's a very simple recipe for Rice Puto with Gata