Chicken Tinola
Tinola is a ginger and onion based
soup with chicken as the usual main
ingredient.
Chicken
tinola
is
an
authentic Filipino main dish and best
complimented with green papaya
wedges (an alternative is chayote) and
chili pepper leaves. As a traditional
dish, the chicken is usually cooked in
low heat for quite some time to bring
out the natural flavor. This dish is best
served during cold and rainy weather
because of the warming effect of the
soup.
The secret in making a good
chicken tinola is to simmer the chicken for longer periods of time. This will let all
the flavor of the chicken come out and it also makes the chicken tender. You can
also use malunggay leaves instead of pepper leaves (or even both) to maximize
the health benefits.
Ingredients:
1 whole chicken, cut into serving pieces
36 ounces rice washing
pc small green papaya, cut into wedges
1 tbsp garlic, minced
1 medium sized onion, chopped
1 thumb ginger, cut into strips
2 tbsp fish sauce
Hot pepper leaves
Instructions:
1.
2.
3.
4.
5.
6.
7.
8.
Saut the garlic, onion, and ginger
Put-in the chicken and cook until color turns light brown
Add the fish sauce and mix well
Pour-in the rice washing and put to a boil. Simmer for 45 minutes.
Add the green papaya wedges and simmer for 5 minutes
Add the hot pepper leaves
Add salt and pepper to taste
Serve hot. Share and enjoy!
Chicken and Miswa Soup
I prepared this Chicken and Miswa
soup by first boiling the chicken. I used
boneless and skinless chicken breasts
for this recipe, but you can use chicken
with bone-in. All I did was to boil the
chicken until it fully cooked, let it cool,
and manually shred the meat. If you
use bone-in chicken, the same steps
still apply just be sure not to add the
bones in the soup. The water that we
used for boiling will be our chicken
stock.
I competed the soup by sauting
the veggies together with the shredded chicken. The remaining stock and a few
cups of chicken broth were added. Once the liquid boils, the rest of the ingredients
are mixed-in the pot. It is very simple and straightforward.
Ingredients:
1/2 lb. boneless chicken breast
3 to 4 cups chicken broth
3 cups water
4 ounces Miswa (Chinese Vermicelli)
1/2 cup chopped green onions
1 small yellow onion, minced
4 cloves garlic, crushed and minced
2 tablespoons cooking oil
1 teaspoon annatto powder (atsuete powder)
Salt and pepper to taste
Cooking Procedure:
1. Bring water to a boil in a cooking pot.
2. Once the water starts boiling, add the chicken breast and boil for 15 to 18
minutes (add more water if needed).
3. Remove the chicken and let cool. Shred the chicken meat manually. Set aside.
4. Heat the cooking oil in a clean cooking pot.
5. Saut the onion and garlic
6. Once the onion becomes soft, add the shredded chicken meat. Continue to cook
for2 minutes.
7. Add in the annatto powder and then pour-in the remaining water from the pot
where the chicjen was boiled. Pour-in the chicken broth.
8. Stir and let boil.
9. Cover and simmer for 15 minutes. You can add more water or chicken broth if
the liquid reduces.
10. Put-in the miswa noodles. Stir and cook for 2 minutes.
11. Add the chopped green onions, salt, and ground black pepper.
12. Transfer to a serving bowl. You can top this with toasted garlic.
13. Serve. Share and enjoy!
Monggo Guisado
Monggo Guisado is another version
of Ginisang Monggo; this time using
fish flakes from left over fried fish. I
think that I cooked more than enough
fried galunggong the previous day and I
dont want it to go to waste. My
solution was to make this simple and
delicious monggo guisado. I can also
make fish lumpia, but that will be in a
future post.
Making monggo guisado is easy.
Since I am using mung beans that were
soaked in water for several hours, I
saved a lot of cooking time. The mung beans absorbed the water while soaking
over night, this helped soften its texture. You will know because you can easily
crush a bean using your fingers try that using hard mung beans and youll
immediately see the difference.
Monggo Guisado
I also remembered that I still have half a bottle full of bagoong isda (bagoong
Balayan to be exact). I usually mix this with calamansi or lemon and use it as a
dipping sauce for fried fish. I wanted to leverage on the flavor and richness of this
condiment; I knew that adding this with the mung beans would help improve the
taste of the entire dish.
Ingredients
1 cup mung beans, soaked in 1 cups water (overnight)
cups fish flakes
1 bunch fresh spinach
2 tablespoons bagoong isda
1 small yellow onion
1 cup diced tomatoes (canned) or 3 fresh plum tomatoes, cubed
1 tablespoon minced garlic
2 cups water
ground black pepper to taste
2 tablespoons cooking oil
Instructions
1. Heat the cooking oil in a pan.
2. Saute the onion and garlic.
3. Once the onion becomes soft, add the fish flakes and continue to cook in
medium heat for 1 to 2 minutes.
4. Add the tomatoes. Stir and cook for 1 minute.
5. Put-in the mung beans. Stir, add the bagoong isda, and 1 cup water. Cover and
cook for 15 to 18 minutes. Add more water if necessary.
6. Sprinkle some ground black pepper and then add the spinach. Stir.
7. Add more water (around 1 cup or more as needed). Let boil and cook for 5
minutes more.
8. Adjust the taste by adding more bagoong isda (only of needed).
9. Transfer to a serving bowl. Serve.
10. Serve and enjoy!
Sinigang na Liempo sa Sampaloc
The vegetables that I used were
okra, onchoy (Chinese kangkong),
onion, tomato, and gabi (eddo). You
can add more vegetables if desired. I
suggest
adding
the
following
vegetables for better results: string
beans, eggplant, and daikon radish.
Also, the sourness will depend on the
amount of tamarind that you are using.
Try to add more tamarind if you
think that the soup is not sour enough.
The gabi or eddo makes the soup
thicker and it helps the soup taste
better. Make sure to add it in the
middle of the process wherein it has time to cook until soft and almost diluted in
the liquid.
Try this Sinigang na Liempo sa Sampaloc with Gabi.
Ingredients
2 lbs. pork belly, chopped
16 ounces unripe sampaloc (tamarind)
1 bunch kangkong (onchoy), cleaned and sliced
3 medium gabi(eddo), halved
2 medium ripe red tomatoes, quartered
1 medium yellow onion, quartered
12 pieces okra
3 to 4 pieces long green chili (siling pansigang)
4 cups water
2 cups beef broth
2 tablespoons cooking oil
Fish sauce to taste
Instructions
1. Boil the water in a cooking pot.
2. Put-in the tamarind and continue to boil for 45 minutes. Once done, remove the
tamarind from the water. Set both aside.
3. Meanwhile, heat the oil on another deep cooking pot.
4. Once the oil is hot, sear the pork belly until the color turns light brown.
5. Stir-in the tomatoes and onion. Cook for 2 minutes.
6. Gently pour-in the water (used to boil the tamarind), but do not include the
tamarind yet. Add the beef broth and gabi afterwards.
7. Place the tamarind on a strainer and let the remaining juice out by pushing a
spoon against it. Add the tamarind juice to the cooking pot where the meat is.
Simmer for 60 minutes. Add more water if necessary.
8. Put-in the okra and long green chili. Cook for 3 minutes.
9. Add the kangkong (onchoy) and fish sauce. Stir. Cover and turn the heat off. Let
it stay covered for 5 minutes.
10. Transfer to a serving bowl.
11.Serve with warm rice.
12. Share and enjoy!
Ginataang Langka with Pork
I enjoyed having Ginataang Langka
with Pork for lunch. The combination of
flavors was really good and the spice
from the chili pepper made it even
better. There is no other way to eat this
but with warm steamed white rice. I
suggest that you control your rice
intake because this yummy spicy dish
can make you eat without you
consciously noticing.
I am thankful that there are canned
unripe jackfruits nowadays in the Asian
groceries and Filipino stores. Just like
canned coconut milk, both of them come-in handy anytime you need them.
ginataang-langka-with-pork-2
Ginataang Langka with Pork is best if the pork is as tender as it can be.
Simmering the pork in coconut milk for several minutes can do this. Do not be
afraid to add a cup or more of water to the coconut milk if you think that the pork
is not tender enough. The water will eventually evaporate and you will still get that
thick creamy coconut sauce.
I indicated in the recipe below that the chili pepper is an optional ingredient.
Please do not be obliged to add the peppers if you are not able to handle spicy
foods. Ginataang Langka with pork will still be delicious even without it.
Ingredients
20 oz. unripe jackfruit, chopped
10 oz. pork, cubed
2 cups coconut milk
4 pieces chili pepper, chopped (optional)
1 medium onion, sliced
1 teaspoon minced garlic
1 tablespoon fish sauce
1/4 teaspoon ground black pepper
2 tablespoons cooking oil
Watch the cooking video:
Cooking Procedure
1. Heat the cooking oil in a pan.
2. Once the oil becomes hot, saut the onion and garlic.
3. Add the pork. Cook until medium brown.
4. Pour the coconut milk in the pan. Let boil. Cover and simmer for 20 minutes. Add
water if needed.
5. Add the ground black pepper, chili, and fish sauce. Stir.
6. Add the jackfruit. Stir and cook for 5 to 7 minutes.
7. Transfer to a serving bowl. Serve.
8. Share and enjoy!
