Chicken Tinola (Tinolang Manok)

Ingredients:

cooking oil

minced garlic

1 thumb ginger julienned

chopped red onion

½ kilogram chicken legs or thighs

2 tablespoons patis

black peppercorns

water

½ green papaya sliced

iodized salt

1 bunch chili leaves with stems removed

Cooking Procedure:

Saute the ginger, garlic, and onion in cooking oil.
Add the chicken then season with patis. Sauté the chicken until light brown.
Add the black peppercorns and enough water to cover the chicken. Simmer the chicken until tender.
Add the papaya then simmer until tender. Season with salt to desired taste.
Let the soup boil then add the chili leaves. Turn off the flame.

Number of Servings: 6 servings

Comments

The Adobo Chronicles

The word adobo came from the Spanish word adobar which means 'marinade' or 'pickling sauce.' We Filipinos cook this dish as a way to preserve food. Vinegar is one of its main ingredients which preserves the dish because of its acidity. The use of soy sauce as an ingredient was introduced to us by Chinese traders earlier in our history. Many say that the adobo is not complete without the inclusion of bay leaves (dahon ng laurel) and black pepper (paminta). There are countless versions of adobo because of the many ingredients and cooking methods that can be used. Some of the more popular versions are the following: Chicken Adobo (Adobong Manok) – Chicken braised in vinegar and soy sauce. Pork Adobo (Adobong Baboy) – Pork braised in vinegar and soy sauce. Chicken Pork Adobo (Adobong Manok at Baboy) – Combination of chicken and pork braised in vinegar and soy sauce. Adobong Pusit (Squid Adobo) – Squids braised in vinegar and soy sauce. Adobo sa Gata (Adobo i...

Pork Sisig (Thrice-Cooked Pork)

Ingredients: 1 kilogram pork cheek, jowls, and ears black peppercorns water ¼ kilogram chicken livers iodized salt ground black pepper ¼ cup calamansi juice chopped white onion chopped siling pansigang margarine Cooking Procedure: In a pot, place the pork, black peppercorns, and enough water to cover the meat. Simmer until the pork is fork-tender. Grill the pork and livers over charcoal until brown and crisp. Allow to cool. Chop the pork and livers into very small pieces. Combine together then mix well. Add the salt and ground black pepper to desired taste. Add the calamansi juice, chopped onion, and siling pansigang then mix well. Heat a sizzling plate then melt the margarine. Put the sisig then mix until brown and crisp. Number of Servings: 6 servings

Pork Sinigang (Sinigang na Baboty)

Cooking pork sinigang is quite challenging because you need to tenderize the meat and at the same time, avoid overcooking the veggies. To tenderize the meat, you need to simmer it in very low heat for at least an hour or more. To avoid overcooking the veggies, you need to add them from the hardest to the softest. A healthier version of sinigang makes use of natutal souring agent like unripe sampaloc or kamias fruits instead of a packed sinigang mix. It is best served piping hot with a dip of calamansi, siling labuyo, and patis. Here’s a simple recipe of our all-time favorite comfort food. Ingredients: 1/2 kilogram pork cut into serving pieces 1 medium gabi cubed 1 medium radish sliced diagonally 1 bunch sitaw cut into pieces 1 bunch kangkong with stems removed 2 medium onions quartered 3 medium tomatoes quartered sampaloc extract patis and salt to taste rice washing Cooking Procedure: Boil the sampaloc in adequate amount of water then mash and s...

Adobo Versus Sinigang

Search This Blog