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SAMBAL: Soup

This is for a 7 - 8 quart pot

Ingredients

1. - Siling labuyo (Catumbal) 1/4 cup ( 1/2 - 1 cup if you want ithotter) or Habanero Chilli pepper 8 peppers (12 - 15 if you wantfire)

2. - Ginger 4 thump size

3. - Turmeric (azafran) 4 thump size (or 1 tsp when using power)

4. - Onions 1 Bulb (small fist size)

5. - Oregano 5 leaves (or 1 teasespoon whenusing power)

6. - Oil

7. - Shrimp paste (Bagon) -1/2 tsp

8. - Tomato 1

9. - Flour 1/8 (depending on how sticky you want it be

10. - Corn Starch 1/2 cup

11. - Sugar 1 1/2 cup (I suggest start with1 cup then add more to suit your taste)

12. - Salt 1 tbsp

13. - Anito Power (Achuete) 15g (2 packs)

14. - Knorr Cube (Chicken) 3 - 4 cubes

15. - Coconut milk (gata)* cup or less (optional)

16. Peanut butter 1 tsp (optional)

17. Curry Power - 1 tsp (optional)

18. -- Taro Root (tumon)* small size (about 2 inches in diamet

er) (optional)

*optional

Step 1: Boil 6 quarts of water. Add the taro root(if you have some). Add ingredients 14,15, 16, 17, when boiling, stir,

Step 2: Mince and Blend ingredients 1 to 5 ( add small amount of water just enou

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gh to start

the blend)

Step 3: Mix ingredients 9, 10, 11, 12, and 13. Add 1 cup( or more) of water, stir until free of lumps.

Step 4: Saut (Gisa) shrimp paste and tomato with oil then add the mixed ingredients 1 to 5 (Saut until partly dried)

Step 5: Pour the saut 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 youprefer it that way.

Cool down for 2 minutes then serve. Enjoy

You can refrigerate it or freeze it for later use. Microwave it to 3-4 minutes

for every bowl. Stir in between heating. However, stove/fire heating the sambalseems to be better than microwave. Just dub the pot with oil before pouring thesambal. Stir occasionally while heating.

SATTI: Beef or Chicken on sticks :

- Marinate with calamansi, salt, sugar and achuete

- Brush with coconut milk (optional)

PUSO: The Rice (since coconut leave is hard to find here in the US, just cook itin a rice cooker with less water - just enough to cook the rice.

Note:

The above ingredients and its measurements, including the steps are based on mytaste and personal preferences. I suggest you experiment further until it resembles the taste of Jimmys Sattiheheheh Enjoy

Whenever you're in Zamboaanga, buy the ready to cook/frozen satti from Jimmy's Satti Haus . Jimmy's Satti is still the best.

Did you ever come to wonder that Jimmy's Satti is now a local "pop icon"? Just a

thought...heheheeh

Dont forget to send some feedback so we can further improve the cooking procedure, the taste, the service style etc....

(Updated 4/3/16)(Padini Santiago)