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

food recipe: PININYAHANG MANOK

pininyahang manok

“Pininyahang Manok” or Pineapple Chicken is a famous Filipino dish among fiestas, celebrations, and special occasions and even in simple family dinner. It is best served with steamed rice. Here’s how to cook it the easy way!

INGREDIENTS:

1 kg whole chicken, cut into pieces

1 can pineapple chunks with syrup

1/2 cup evaporated milk

2 tbsp vegetable oil

1 head minced garlic

1 piece diced onion

1 piece diced red bell pepper

salt and pepper to taste

PROCEDURE:

1. Season chicken with an enough amount of salt and pepper and sear it in vegetable oil until golden brown. Then, set aside.

2. Sauté onion and garlic in the pan. Add pineapple chunks with its syrup then transfer it to a pot.

3. Add seared chicken, then simmer for 30 minutes.

4. Add diced red bell pepper, then simmer again for 15 minutes.

5. Add evaporated milk, simmer it for a while and season with salt and pepper according to your desired taste. Serve hot.

Photos by: Sukito San

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