The Filipino likes cockfights.
When his rooster loses, it is called talunan and goes into a pot. A special recipe is needed to make it tender.
A talunan is tougher than a coop-bred chicken but tastes better. After all, being a spoiled fighting cock, it was fed particularly well and massaged and deloused by its doting owner every single day. Its only fault was losing the fight.
INGREDIENTS FOR CHICKEN TALUNAN
2 cakes tahari (salted bean cakes)
1 cup native vinegar
1/2 cup brown sugar
1 chicken (one-and-a-half kilos)
1 kilo pata (pig’s feet), cut into serving pieces
4 cups water
3 heads garlic
1 medium-size salted and sliced cucumber (available in Chinese specialty stores)
1 bay leaf
1 tablespoon oregano
1 piece clove
1 piece star anise
1 cinnamon stick
HOW TO MAKE TALUNANG MANOK
Mash the salted bean cakes. Mix with vinegar and sugar.
Put chicken and pig’s feet in a kettle. Add water.
Put in the bean cake mixture and cook.
Remove chicken and pig’s feet when tender. Set aside.
Into the remaining liquid add garlic, cucumber and spices.
Cover and simmer until thick.
Place meats on a serving plate and pour the sauce over them.