Today, is one of my son's birthday. I am borrowing this recipe from Myrna D. Segimundo's recipe book called Philippine Cuisine. (It was a gift from him).
The recipe is a traditional Filipino poultry dish and is called lechon manok ( oven roasted chicken).
According to the recipe book, "the lechon manok recipes vary from region to region depending on the flavor preferences of the place. In the southern regions, the most popular flavor stuffing are tamarind leaves and lemon grass."
As the book required:
1.5 kilos whole chicken, washed and patted dry
1 bundle fresh tamarind leaves or 3 pcs lemon grass or
1 sachet of tamarind broth powder (sinigang sa sampalok powder)
liver sauce for lechon
The preparation instructions:
1. Preheat oven to 350 degrees Fahrenheit
2. If fresh tamarind leaves or lemon grass are available, stuff the chicken cavity with either of those two. Otherwise, rub the chicken inside out with the tamarind powder. Set the chicken on a baking rack and roast for about 30 minutes or until golden brown. Serve whole as a carving item with a siding of lechon sauce. Serve warm.
The same book gives out the recipe for sarsa ng lechon (liver sauce for lechon) as follows:
What is needed:
1/4 kilo pork liver
3 cups water
3/4 cup vinegar (cane, palm or white)
1/2 cup bread crumbs
1/4 cup white sugar or to taste
salt and pepper to taste
1. Grill pork liver until half-cooked. Chop and then puree in a blender with 1 cup of water. Set aside.
2. In a pot, combine liver, remaining 2 cups of water, vinegar, breadcrumbs and sugar. Simmer over medium heat. Add more water if needed. Season with salt and pepper. Allow to cool before serving.
Maybe I should have just bought Andok's Lechon Manok.
thanks to http://www.manila-map.com/lifestyle.htm for Andok's image below.