The Best of Halal Home-Cooked Muslim Filipino Dishes

By Maria Fhebie Ortil

SATTI of Jolo, Sulu a favorite delicacy good for breakfast and snack. (Courtesy of Abdulaziz H. Hamsain)

Beginning with the 8th Digital Edition of Philippine Muslim Today, this Section will feature the best of Halal home-cooked Muslim Filipino dishes.

This is not a commercial nor an endorsement but hopefully we can preserve our culture featuring native Halal foods to the next generation.

Hence, in the succeeding issues we will be featuring also the best delicacies from other tribal groups like Maranao foods from Lanao del Sur; Maguindanaoan from Maguindanao; Sama from Tawi-Tawi; Yakan from Basilan; and for our first salvo the Tausug delicacies from Sulu.

Hence for the start we will feature the popular Satti of Sulu as we virtually “Copy and Paste” from the Tausug Cookbook, “The Best of Home-Cooked Halal Tausug Filipino Dishes,” written by Abdulaziz H. Hamsain of Jolo, Sulu.


SATTI
Serves 4-5

INGREDIENTS:

-1/2 kg chicken
-1/2 kg of beef
-1/2 cup chilies
-2 tomatoes
-2 inches ginger Chopped
-1 whole onion chopped
-2 inches turmeric chopped (ground)
-2 cups of brown sugar
-1/2 cup of flour
-1 cup cornstarch
-1 tablespoon shrimp paste
-1 tablespoon peanut butter
-1/2 cup of coconut milk
-1 tablespoon honey
-1 tsp Achuete (annatto)
-Salt
-1 tablespoon curry powder
-1L water
-1 teaspoon Oregano

PROCEDURE:

• Soak 1/2 kilo chicken skewed with salt and sugat achuete and 1/2 kilo skewed beef.

MIXTURE 1

• Boil 1-liter water with chicken cubes, curry poweder then add coconut milk.

MIXTURE 2

• Flour, cornstarch, salt, brown sugar, drained achuete.
• Add water then mix well.

MIXTURE 3

• In a bowl, mix the 2 inches turmeric chopped (grind), Oregano, 2 inches ginger, 1 whole onion chopped then add water.

MIXTURE 4

• Saute the tomatoes in oil then add the fish paste and peanut butter then mix well.
• Then add mixture 3.
• Add two tablespoon of honey.

  1. Add mixture 4 and mixture 2 into mixture 1 then mix well.
  2. Keep mixing until the mixture becomes thick.
  3. Make sure to strain all the ingredients.
  4. Barbeque the skewed chicken/beef.

Best served with ta’amu or white rice. Maria Fhebie Ortil

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