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A Zamboanga delicacy of grilled chicken and cubed rice from ‘puso’ dipped in overflowing Satti sauce. It is a Halal-certified food and somewhat resemble the taste of a combined chili and curry dish.

Servings: 7 – 8 quart pot


  • 1/4 cup Siling labuyo (Catumbal) or 8 Habanero Chilli peppers
  • 4 thumb size ginger
  • 1 tsp Turmeric (azafran)
  • 1 bulb Onions
  • 5 leaves oregano or 1 tsp if using power
  • Oil
  • ¼ -1/2 tsp Shrimp paste (Bagon)
  • 1 Tomato
  • ⅛ cup Flour (depending on how sticky you want it be)
  • 1/2 cup Corn Starch
  • 1 1/2 cup Sugar
  • 1 tbsp Salt
  • 15 grams Anito Power (Achuete) 2 packs
  • 3 cubes Chicken flavor Cube (Halal)
  • ¼ cup Coconut milk (gata)
  • 1 tsp Peanut butter (optional)
  • 1 tsp Curry Power (optional)
  • Taro Root (tumon) small size  (about 2 inches in diameter) (optional)


  1. Boil 6 quarts of water. Add the taro root(if you have some). Add ingredients 14,15, 16, 17,  when boiling, stir,
  2. Mince and Blend ingredients 1 to 5 ( add small amount of water just enough to start the blend)
  3. Mix ingredients 9, 10, 11, 12, and 13. Add 1 cup( or more) of water, stir until free of lumps.
  4. Sauté (Gisa) shrimp paste and tomato with oil then add the mixed ingredients 1 to 5 (Sauté until partly dried)
  5. Pour the sauté into the boiling water, stir, then add coconut milk(optional). Add the mix from step 3. add water to reach desired thickness.
  6. Keep in medium flame for 15 – 30 minutes (or more) with frequent stirring to avoid “stickings” on the pot. Add water to lessen the thickness of the soup – if you prefer it that way.
  7. Cool down for 2 minute then serve. Enjoy

SATTI: Beef or Chicken on sticks :

  1. Marinate with calamansi, salt, sugar and achuete
  2. Brush with coconut milk (optional)

PUSO: The Rice

  1. If coconut leaves is hard to find in your area, just cook it in a rice cooker with less water – just enough to cook the rice.

Serve it on a platter with Puso, Grilled chicken and Satti Sauce. Enjoy!
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