Halang – Halang
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieFunny name, isn’t it? Halang has two meanings in the Filipino language. As a verb, it means to block. As an adjective, it is a slang that means twisted. If it means something else in some other Filipino dialect, I really do not know. But not knowing does not detract from the wonderful taste of this dish.
Cooked basically as tinolang manok, thick kakang-gata (coconut cream or the first extraction from grated coconut meat) is added to the broth towards the end of cooking time. I also substituted chayote for green papaya since green papaya does not taste so good (nor does it retain a good texture) after reheating. At any rate, we always use chayote when we cook tinola.
I don’t normally use patis. I hate the strong fishy smell and the taste that stays in my mouth long after the meal is over. But, last December, a co-lawyer whose family business is the proccessing of patis, gave us three big bottles of patis. I never knew patis could taste so good. More importantly, I never knew that patis did not have to be so smelly. This one is mild, amber colored (no reddish tint) and without a trace of foul fishy smell. No, I don’t know under what brand it is sold in the market. I’m sure we will give up using patis when the last bottle is empty.
When I cooked this dish, I only used patis for seasoning. No salt; no pepper. The combination of patis, the hot chili pepper, ginger and coconut cream was really great. If your family is bored with tinolang manok, try halang-halang.
Ingredients :
1 whole chicken (about 1 k.), cut into serving pieces
3 chayote, skinned, cored and cut into wedges the same size as the chicken pieces
1 head of garlic, finely minced
1 thumb-sized piece of ginger, sliced
1 onion, halved then sliced thinly
1 tbsp. of cooking oil
2 c. of kakang-gata (coconut cream)
1 siling haba (hot chili, big variety), optional
a handful of sili leaves
water
patis (fish sauce)
Cooking procedure :
Heat a large saucepan or casserole. Pour in the cooking oil and heat until smoking. Add the chicken pieces and cook over high heat for a few minutes. Add the garlic, ginger, onion slices and siling haba. Season with 4 tbsp. of patis. Cook, stirring, until the onion slices are soft. Pour in a cup of water. Bring to a boil, cover and simmer for 15 minutes. Add the chayote wedges and continue simmering for another 15 minutes. Pour in the coconut cream. Add more patis, is necessary. Bring to a soft boil then turn off the heat. Place the sili leaves on top, cover and leave for the flavors to infuse for 5 minutes. Serve hot.
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Hi! Halang-halang in the visayan dialect is translated as anghang-anghang in pilipino. This is a delicious dish. Here, we sometimes add a little kasubha or ashuete or very little soy sauce to add a little color to the dish.
the dish is called halang halang because of the chili that is added to it. at least, in the visayas that’s how it’s done. it’s a coconutty and very spicy dish.
btw, I like the Comment Previews just below the comment field.
Hi Cristal and Gelo. so… halang means spicy. Thanks for the info.
hi everyone! halang-halang in bisaya is different coz we are using beef with sooo spicy soup:lol:
in cebuano halang means hot or spicy..yup we use beef for our halang2x version here..
Hi Guys,
I went home to Davao and has tasted Halang-Halang Dish. Yes! They used beef and was absolutely delicious and was very very spicy. I am in the process of cooking it now but don’t know the real engredients to this. Please help me make my Halang Halang Beef visayan version. It became my favorite dish now and would like to master it.
Sincerely,
Marilyn
i’m currently based in Cebu and the kind of “halang-halang” i’ve tasted here is basically finely chopped chicken cooked more like adobo and very spicy. they use mostly the back part of the chicken, tinadtad ng pinong-pino, other version i’ve tried medyo malaki ang hiwa ng chicken but cooked like adobo lang and no gata… i guess kanya-kanyang version lang yan.
i try to cook this halang-halang at masarap siya ha! lutuin ko ito madalas sa aking kainan…
Halang halang kamo sa akon…hahaha
jowk!
I tried cooking the halang halang but I don not know to cook it..It taste like a Spicy tinolang manok.. honestly masarap tlaga sya..Hmmm
hi ms connie,
i would like to try this out, question lang po, do i need to cut the siling haba into slices o no need na? thanks po
Hindi na, Anna.
thanks ms connie, will try this out. sawa na kami sa tinola.
thanks again!
thanks 4 d info..i’l have an experiment on it..
hi i never knew that it had a name, i just call this as tinola na may gata since the procedure is like cooking tinola but adding some gata to add some sweetness.
on that note, you may also want to try cooking tinola but with tomato sauce. not sure though what i could call it, tinolang pula?!?!
This recipe reminds me of Chicken Curry. I’ll give this a try: I have friends who enjoy spicy food but hate the “bantot” of curry (which comes from the cumin, I guess)…
Thanks Ms. Connie!
can i use hilaw na papaya instead of sayote. your cake recipes makes me busy on weekends with my 4 yr old daughter . More power to you.
Yes, it’s traditional to use green papaya except that we like the sweetness and texture of chayote in the family.
wow! it’s a tinola with a twist!
gonna try this, thanks for sharing.
advance happy birthday, atty.!
saan po kaya makakabili ng pastry dough or filo pastry -like in the chicken a la king of french baker?
many dept stores are now holding “sale” on homewares so we’d like to know sana when you will be posting your recommended cook/bake wares so we can avail of discounts during the sale period…i’ve read about your post on stainless cookware.what are the basic pieces/sizes?… if possible also kindly include topics about non-stick wares because there are so many brands and kinds, and we are more confused which to buy/use…
thank you and have a joyful celebration…
Phyllo pasty is available at Santi’s.
Can’t say when I can post the basic cookware entry. Depends when there’s a lot of time. But soon, hopefully.
I’m far away from home and I miss Pinoy food terribly. This is something I would definitely cook when I come home soon. Comfort….
Hmmmmm……….. chicken tinola with a twist………
masubukan nga……… i like chili leaves.been trying to grow chili…but my mom keeps killing them!!!!kainis…….
oo nga,nakakasawa na kung minsan ang plain tinola.sometimes, connie,i put vermicelli in it para maiba.kaso,d vermicelli soaks up d soup very fast!!kaya it should be served agad.
salamat uli,mentor connie!!!!!
Hi thank you for posting this. I recently just started cooking and all I know how to cook so far is Tinola. I am going to try this recipe since it’s not too far from the way of cooking Tinola. Kind of scared to cook anything else right now b/c it might turn out gross, but my Tinola has been good so far, gets better and better each time I cook it. But we are getting tired of it. I think we’re starting to grow wings!
the bicolanos cook this dish too, right? but they use green papaya…have you tried using kamias instead of green papaya/sayote? my lola & my bicolana officemate say it tastes sooo good but i have not tried it though…i like everything chicken & with coconut milk heheheh!
hello connie. maharang means maanghang in bicol. i clicked the dish because i like anything with chili peppers. it’s harvest time for peppers hence i am getting a lot of them from gardeners. i have a bunch of them on my countertop and they are starting to rot. thanks to you, we are having a spicy and creamy chicken tinola tonight.
hello miss connie! great recipe..but i couldnt get chayote and sili leaves, so i used upo and spinach instead, and it was ok.and the coconut milk i used was so watery it was like soup na.. i bet it taste better if the liquid is reduced to almost gravy consistency?
thanks for this recipe…
Yes, the thicker the better, actually. If you’re using canned coconut milk, try to look for coconut cream next time.
Hi Connie, can coconut cream be bought in the supermarket?
Yes.