- chicken tinola 640x330 - TINOLANG MANOK (Chicken Tinola)

TINOLANG MANOK (Chicken Tinola)

One other Filipino traditional, Rooster Tinola is a rooster stew in ginger and inexperienced papaya. The aroma of ginger and chili leaves (or malunggay leaves) is a typical taste in lots of Asian delicacies.

Many individuals want utilizing native rooster (or natural rooster), which is alleged to be a more healthy various, although the meat is harder and requires an extended time to cook dinner. No matter your sort of rooster meat you like, you should use the recipe beneath:

- chicken tinola - TINOLANG MANOK (Chicken Tinola)

Tinolang Manok (Rooster Tinola) Recipe

  • 1 kilo rooster, serving measurement, any a part of your alternative
  • 1 tbs vegetable oil
  • 4 cloves garlic, minced
  • 1 medium-sized onion, chopped
  • 1 tbs ginger, peeled and lower into strips
  • 2 inexperienced papayas (or sayote), peeled, inside half cleaned, and sliced
  • 1 cup dahong sili (chili leaves) or malunggay leaves
  • salt and pepper to style
  • 1 cup water
  • 1 rooster bouillon dice (non-obligatory)
  • 1 tbsp patis (fish sauce)

Professional tip: Within the Visayas and Mindanao, they know fish sauce as “Rufina Patis” which is definitely a model identify. Patis, however, is called soy sauce (toyo) of their provinces. So if you go to an area restaurant, don’t be stunned if they offer you soy sauce if you happen to requested for patis. 😉

Tips on how to put together:

  1. Warmth oil on a sauce pan over medium warmth. Sauté garlic, ginger, and onion.
  2. When onion turns translucent, add the rooster meat. Season with salt, pepper, and bouillon dice to style. Cook dinner for about Quarter-hour whereas stirring sometimes.
  3. Add water and patis. Carry to a boil. Flip down the warmth and simmer for about 15 minutes, or till rooster is half executed. You may add extra water if it dries up.
  4. Add the inexperienced papayas. Simmer for about 10-Quarter-hour or till the papayas are cooked.
  5. Take away from warmth. Add the chili leaves or malunggay leaves and canopy for about 5 minutes.
  6. Serve with rice.

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