Sunday, December 16, 2007

Tinolang Manok

Tinolang Manok was prepared on "ourmeza" today for lunch.

We all have been sick for the last few days and still recuperating. And so I have been preparing meals despite of being sick myself, food with soup. So I have been cooking "sopas" which I have previously posted, sinigang sa miso salmon (been posted too), sinampalukang manok (posted) and yesterday since I was strong enough to do a quick run to the store to buy some of our food supplies and medicines, I stopped by our local filipino store. And there I've found some good looking unripe papayas and that gave me an idea to cook some Tinolang manok. I havent cooked it for probably more or less one year so I thought it would be perfect for us. Bought some "siling labuyo", ginger and pepper leaves and I am all set to cook my tinola.

When I cook Tinolang Manok, I would normally use small whole chicken and I would normally cut it into desired size and it will be good for us for lunch and dinner. But since we are all sick and wont be able to eat as much, I only cooked half of it and made the other half as adobo for the next day.

To cook, ingredients needed:

Chicken cut into desired size

unripe papaya (chayote can be used but my family prefer papaya so thats what I use. If theres no papaya no Chicken Tinola for )
pepper leaves





siling labuyo smashed(optional, but its a must for me and my family prefer their tinola with a kick)

ground black pepper ( to us since we have little one to feed) or peppercorns are just fine

Patis or salt to taste


Saute, ginger,garlic and onion. Add chicken brown all sides. Add some "siling labuyo" and patis or salt, ground black pepper or peppercorns and let it simmer. Then add enough water to cover your chicken, more can be added if preferred. When chicken is almost done add the unripe papayas and do not over cooked it.

Lastly add the pepperleaves. Serve hot with steamed rice.

This would definely warm you up especially this winter.

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