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 it
hotter )
or Habanero Chilli pepper
8 peppers (12 - 15 if you want
fire)

2.

- Ginger

3.
- Turmeric (azafran)
g power)
4.

4 thump size
4 thump size (or 1 tsp when usin

- Onions

5.
- Oregano
using power)
6.

- Oil

7.

- Shrimp paste (Bagon)

8.

- Tomato

9. - Flour
ou want it be
10. - Corn Starch
11. - Sugar
1 cup then add more to suit your taste)
12. - Salt

1 Bulb (small fist size)

5 leaves (or 1 teasespoon when

-1/2 tsp
1
1/8 (depending on how sticky y

1/2 cup
1 1/2 cup (I suggest start with
1 tbsp

13. - Anito Power (Achuete)

15g (2 packs)

14. - Knorr Cube (Chicken)

3 - 4 cubes

15. - Coconut milk (gata)*

16.

Peanut butter

17.

Curry Power

18. -- Taro Root (tumon)*

er) (optional)

cup or less (optional)

1 tsp (optional)
- 1 tsp (optional)
small size (about 2 inches in diamet

*optional
Step 1: Boil 6 quarts of water. Add the taro root(if you have some). Add ingredi
ents 14,15, 16, 17, when boiling, stir,
Step 2: Mince and Blend ingredients 1 to 5 ( add small amount of water just enou

gh to start
the blend)
Step 3: Mix ingredients 9, 10, 11, 12, and 13. Add 1 cup( or more) of water, sti
r until free of lumps.
Step 4: Saut (Gisa) shrimp paste and tomato with oil then add the mixed ingredien
ts 1 to 5 (Saut until partly dried)
Step 5: Pour the saut into the boiling water, stir, then add coconut milk(optiona
l). 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 avo
id "stickings" on the pot. Add water to lessen the thickness of the soup
if you
prefer 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 sambal
seems to be better than microwave. Just dub the pot with oil before pouring the
sambal. 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 it
in 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 my
taste and personal preferences. I suggest you experiment further until it resemb
les the taste of Jimmy s Satti
heheheh Enjoy
Whenever you're in Zamboaanga, buy the ready to cook/frozen satti from Jimmy's S
atti 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
Don t 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)