Tiyula Sug

Tiyula Sug is a beef-based soup that is dark green in color. The

burnt coconut and turmeric give this dish its color, which may
seem visually odd to some. I can assure you that it is
gastronomically satisfying, especially on a rainy day.

Ingredients:

 1 whole coconut meat (the kind used to make gata)

 2 whole stalks of lemon grass; slice one of the stalks and
save the other for later
 5 pieces of fresh turmeric; if not available, use powder
instead (around 4 tablespoons)
 1 whole onion, sliced
 ¼ cup of ginger, sliced
 1½ kilos of beef cubes
 1 kilo of beef short ribs
 2 tablespoons and 2 teaspoons of salt
  2 tablespoons of pounded chilies

TIYULA SUG. Food styling and photography by Aliyya Sawadjaan

1) Prepare the coconut meat. When buying from a vendor in the
market, have it taken off the shell in bigger pieces instead of
having it shredded.

2) Burn the coconut meat directly on the stove until black. Once
burnt, pound it with the ginger, turmeric, the sliced lemon grass
stalk and 2 tablespoons of salt until it forms a chunky paste.

3) In a big pot, sauté the beef with the onions and 2 teaspoons of
the black paste for 5 minutes. Allow the beef to absorb the
flavors of the paste before adding a liter of water.

4) Add the remaining lemon grass stalk and salt (depending on

your taste). Cook until the meat is tender.

5) For more kick, add the chilies.

You can add more chillies if you want to; the spicier, the better.
Serve with rice.
Piyanggang Chicken

Piyanggang is a light green chicken dish made of the same pulp

used in the Tiyula Sug but with added coconut milk to make it
creamier.

Ingredients:

 2 whole chickens, quartered

 1 whole onion, sliced
 1 big clove of garlic, diced
 3 cups of water
 1 whole coconut meat, grated
 1 stalk of lemon grass
 2 tablespoons of the black paste prepared for Tiyula Sug
 1 teaspoon of salt
PIYANGGANG CHICKEN. Food styling and photography by Aliyya
Sawadjaan

1) Sautee the chicken in a big pot with the onions, garlic and black pulp.

2) Prepare the coconut milk. Put the grated coconut meat in a bowl and add one cup
of water. Mix them together until the water is absorbed. Using your right hand, get a
handful and squeeze the coconut meat until you get the liquid that is the coconut
cream. This is the first batch of coconut cream.

3) Place the used handful of coconut meat in another bowl and add 2 cups of water,
strain and get more coconut cream. This is the second batch of coconut cream.

4) Add the second batch of coconut cream to the pan, allow it to simmer, then add
the lemon grass and salt. Add the first batch of coconut cream only when the
chicken is almost cooked to prevent it from curdling.

5) If you want it spicier, you can add chilies to this dish.

Another thing you can do with this dish is to grill the chicken, adding depth of flavor
to the dish by serving the sauce on the side. Serve with rice.

Beef Kurma
Beef kurma is our version of the beef curry.

Ingredients:

 1 kilo of beef cubes

 ½ onion sliced
 2 diced garlic cloves
 2 tablespoons of curry powder
 1 whole carrot, cut into big cubes
 2 whole potatoes, cut into big cubes
 1 whole bell pepper, sliced into ½ inch
 1 teaspoon of salt
 1 teaspoon of pepper
 1 tablespoon of peanut butter

1) In a big pot, sauté the beef with the onion, garlic, salt and
curry powder until the beef is brown.

2) Add the vegetables into the pot.

3) While the vegetables are cooking, prepare the coconut milk.
Similar to the preparation for Piyanggang Chicken, squeeze the
grated coconut meat twice and save the first batch of cream
until the last minute.

4) Prepare a second batch of coconut cream and add it to the

pot.

5) When the vegetables and beef are halfway cooked, add the
peanut butter. It makes the kurma sauce thicker.

6) Cook until the beef is tender and the vegetables are soft; then
add the first batch of coconut milk.
THE TAUSUG KULINTANG ENSEMBLE  is also called Pangkat
Kulintangan
1. two dadabuan - played as a pair by one player with padded stick
2. two gandang - one player for each
3. one kulintangan - played by one with two sticks
4. one tungagalan - an agong played with padded sticks

the Tausug Kulintang Ensemble