Inubaran is a Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. The souring agent (called aeabihig) is traditionally either batuan fruits (Garcinia morella) or libas leaves (Spondias pinnata).[1][2] The name means "[cooked] with ubad (banana pith)", not to be confused with ubod (palm heart); although ubod can sometimes be used as a substitute for ubad which can be difficult to acquire.[3][4] It originates from the Western Visayas and is associated with the cuisines of the Aklanon people.[5] Variants of the dish can also be made with other types of meat or seafood. It is a type of ginataan.[4][6]
| Course | Main course |
|---|---|
| Place of origin | Philippines |
| Region or state | Aklan, Western Visayas |
| Serving temperature | Hot |
| Main ingredients | chicken, banana pith (ubad) |
See also
editReferences
edit- ^ Malvar, Martha Angela. "Binacol at Inubaran, Treasured Dishes of Aklanons, Namit Ah!". Mama Sita's. Retrieved June 6, 2019.
- ^ "Inubaran na Manok sa Gata". Mama's Guide Recipes. Retrieved June 6, 2019.
- ^ Morales, Hannah Reyes; Nillasca, Cecilia. "Recipe: Inubarang Manok". Anthony Bourdain: Parts Unknown.
- ^ a b "Inubarang Manok (Coconut-simmered Chicken)". My Bay Kitchen. Retrieved June 6, 2019.
- ^ Polistico, Edgie (2017). Philippine Food, Cooking, & Dining Dictionary. Anvil Publishing, Inc. ISBN 9786214200870.
- ^ "Going local: 6 Aklanon food you should try". Langyaw. Retrieved June 6, 2019.