food recipe: TINOLANG MANOK

tinolang manok

One of my favorite Filipino dish is the appetizing “Tinolang Manok”. My father always cook it every weekend because he loves chicken dishes with broth. So, here’s how he does his specialty cuisine.

Ingredients:

3 tbsp olive oil (cooking oil will do if there’s no olive oil available)

1 pc red or white onion, small diced

1 head garlic, crushed and sliced

1 small ginger, julienned (cut into strips)

1 pc green papaya, cut into thin pieces

1 sheaf sili leaves

1 pc whole chicken, cut into 8-10 pieces

4 cups of rice washing (the third wash)

5 stalks of malunggay leaves (optional)

small amount of salt or patis to taste

Procedure:

1. Saute’ onion, garlic, and ginger in olive oil for 2 minutes.

2. Add chicken, then stir and cook for 5-6 minutes.

3. Pour the rice washing and let it boil, scoop and remove the foam. Then, simmer for 30 minutes.

4. Add the sliced green papaya and simmer for about 10 minutes.

5. Season with salt or patis according to your desired taste.

6. Add the sili leaves and stir… followed by the malunggay leaves (if there’s any) for a different twist.

7. Remove from heat and transfer into a serving bowl then serve.

Important tip:

When you add the sili leaves and the malunggay leaves or any leafy vegetables in a dish while cooking,

DO NOT COVER the pot to attain a lively green color of the leaves.

Photo by: Sukito San

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food review: CHOWKING’s ORANGE CHICKEN

Chowking's Orange Chicken

One meal included in Chowking restaurant’s menu caught my attention if it really taste good as a food combination.  So, as a certified foodie… I have to try it out!

In one of their restaurant branches, I ordered their “Orange Chicken rice Meal with drink” for one person. They gave me a number in the counter and ask me to wait for it for some few minutes. Well, while waiting for my order… I just observe how their crews move and accommodate their customers. I can say that they were courteous yet fully occupied with some task. Finally, my order was served after 16 minutes of waiting. It’s quite a long wait but excusable because the food was served hot enough to be eaten and with a little apology plus a smile from the service crew who brought me my order. Aside from the fact, that I can see that the lines on their counter were longer and that there’s still many arriving customers.

Here’s my verdict for the food, I didn’t expect that a combination of the light sweetness and slight sourness of the orange taste well with the chicken. The chicken is rightly cooked and tender enough to be chewed. Although, the meal was served with few slices of the chicken meat. But, the sauce in the “Orange Chicken” compliments the chicken meat and the orange carpels and it really tastes good. I have to admit that my taste buds loved it. Moreover, it fits to be a viand on plain rice or even on fried rice… knowing that Filipinos cannot have a complete meal without rice. I’m happy that I’ve tried tasting it. Yup, why would “Chowking” include it on their menu if it’s not yummy. I should say that they’ve added an asset meal on their menu.

All I can say is that, if pineapple goes well with chicken in “Pininyahang Manok“, why not an orange with chicken!

Photo by: Sukito San

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