If there was a dish that always bring me back home it’s Chicken Inubaran. Every time I go home to the Philippines I always have this prepared ahead of time, not just because I want to eat it as soon as I step into the country hehe but because one of the ingredients, the ubad, you have to cut down a whole banana tree to get it and the preparation is tedious.
The “Ubad” is the core of the banana tree, it’s white and like a tube it really looks like a fluorescent bulb. To prepare it, you have to slice it real thin then you have to take out a string like fiber that it produces.
My grandma always makes this everytime I go home, so it does hold a special meaning to me, because I know how laborious it is to prepare it (Although the last time I went home they sell sliced and cleaned ubad in the market already).
but only with love can you cook this dish.
Panakot (Ingredients):
- 1 whole chicken chopped (preferably “native” free range chicken)
- Ubad
- Libas (a leaf that is used for a souring agent)
- Tanglad (Lemongrass)
- Coconut milk (It depends what school of thought are you from, this could be omitted. I personally like it creamy)
- Ginger, Garlic and Onion
- Salt and Pepper to taste
Paagi (Procedure) :
- Sautee the chicken in garlic, ginger and onion
- Add chicken broth or water enough to cover the chicken until meat is soft
- Halfway on the cooking process of the chicken add the ubad and the lemongrass
- Three quarters of the way add the libas and half of the coconut milk
- Once chicken is tender, add the remaining coconut milk
- add salt and pepper to taste
Serve Hot and Enjoy with your favorite grilled food! Namit!
Lee said,
March 1, 2010 at 8:06 PM
Another Ilonggo dish that gata is being utilized. I just got back from my 3-weeks vacation to the Philippines and I had native chicken with ubad, as well. But without coconut milk. Suprisingly, my sister-in-law prepared pinakbet, Ilonggo-style, of course with gata as well! Not to mention arroz Valenciana with gata. And they all tasted good with gata. Interestingly Ilonggo guid! Hi Sachs.
sachivillareal said,
March 1, 2010 at 11:17 PM
Wow sounds good. I hope you had a great time. I haven’t tried the Arroz Valenciana with gata yet, I gotta try that next time
Lee said,
March 1, 2010 at 11:45 PM
Arroz Valenciana with gata is a version of the Pampanga’s bringhe. I would say it is very close to. Yes, I did have had a great time, thanks! I linked your blog to my recent post about pinakbet with gata, Ilonggo-style.
sachivillareal said,
March 1, 2010 at 11:52 PM
Yummy! Wow you went to Alobihod, I missed that place especially the pulang pasayan island
Lee said,
March 11, 2010 at 10:21 AM
Hey Sachi! I linked your blog again as I blogged about Inuburan nga manok during my last vacation in Iloilo.
sachivillareal said,
March 11, 2010 at 10:38 AM
Thanks Lee, I’ll post your blog in my Facebook page as well. Where is the best Batchoy in Iloilo in your opinion? I was dissappointed with Ted’s now that they are commercialized. I want to try out Deco’s at the mercado in Lapaz hopefully next time I go home.
jet said,
May 14, 2010 at 6:21 PM
I found this site so helpful. I just want to ask you if you know any recipe of “ginat-an nga pantat”. I crave for it.
Best regards, jet
sachivillareal said,
December 7, 2010 at 11:50 PM
Hi Jet,
How I remember it. Is they cook the pantat adobo style then add coconut milk after and Sili. Now I’m the one craving for it too hehe
patricia said,
December 6, 2010 at 9:37 PM
just found your site, was excited to see ilonggo recipes.
sachivillareal said,
December 7, 2010 at 11:49 PM
Hi Patricia. I glad you found my blog too. Enjoy. I’m going home to Roxas this January and go to Iloilo as well. I hope to get more recipes while I’m there.