Filipino Style Recipe: Chicken Tinola (Tinolang Manok) with corn or Filipino chicken ginger soup with corn is one of the common dish in the Philippines. A simple and easy to cook recipe with corn cobs for more flavorful taste to our dish.
Estimated time of preparation and cooking: 45-50 minutes.
Good for 4-6 persons.
1 kilo chicken, cut into serving pieces
2 pieces chayote squash(sayote) or 1 green papaya, cut into serving pieces
2 Japanese corn cobs, cut into 4-5 pieces
1 cup chili leaves or malunggay leaves
1 thumb-sized ginger, cut into strips
4 cloves garlic, crushed
1 onion, chopped
2 tablespoon fish sauce(patis)
1 litre of water or rice washing
4 tablespoon vegetable oil
salt to taste
1. In a sauce pan, heat oil over medium heat then saute ginger, garlic and onion.
2. Add chicken, fish sauce, ground pepper and continue sauteing until the color chicken turn to light brown.
3. Pour water then add corn. Simmer for 10 minutes or until chicken and corn are tender.
4. Add in chayote then continue simmering for another 5 minutes.
5. Adjust seasoning according to taste then add chili leaves then turn off the heat.
6. Let stand for a few minutes to cook the leaves then transfer to a serving dish and serve. Enjoy!
Filipino Style Recipe: Tinolang halaan or clams is another simple seafood dish that usually served by Filipinos. Usually to eat the clams using your hands and scoop the meat out of the shell using your mouth. This simple Filipino recipe is usually served during rainy season specially to lactating mothers.
Estimated time of preparation and cooking: 20 minutes
Good for 3-4 persons
1 kilo fresh clams(halaan)
1 bundle malunggay leaves
1 small green papaya, sliced diagonally
1 bundle sweet potato tops(talbos ng kamote)
3 cloves garlic, crushed
1 thumb-sized ginger, thinly sliced
1 onion, sliced
3 cups water or soup from rice cooking(sabaw-sinaing)
fish sauce or salt and ground pepper to taste
3 tablespoons cooking oil
1. Wash the clams thoroughly and drain. Place the clams in a container with water and salt. Cover and set aside for several hours or overnight. This will allow the clams to expel sand.
1. In a casserole, heat oil then saute ginger, garlic and onion until translucent.
2. Add clams and fish sauce then cover and simmer until shells open.
3. Pour in water then cover and simmer for another 3 minutes.
4. Add green papaya, simmer for about 5 minutes or until papaya is tender but not overcooked.
5. Adjust seasoning with fish sauce and ground pepper.
6. Add malunggay leaves and sweet potato tops then simmer for a few seconds.
7. Remove from heat then transfer to serving bowl. Serve hot.