Tinolang Manok Recipe

Tinolang Manok or Chicken Tinola is one of the most popular Filipino Chicken Soup. It can be described as a stew with chicken as the main ingredient complemented with vegetables like the green papaya or chayote, and pepper leaves. My Tinolang Manok Recipe uses the free-range or native chicken and the Hubbard Dressed Chicken (45-day chicken). Tinolang Manok is cooked traditionally by simmering the chicken in low heat until its natural juicy flavor comes out, then topping it off with green papaya and pepper leaves. Some say the native chicken even tastes better than the usual 45-day chicken. The only draw back is that it takes a little longer to tender.

There are also some variations of the Tinolang Manok Recipelike, using chayote instead of green papaya and using “malunggay” instead of pepper leaves. However, the secret to a very delicious and satisfying Tinolang Manok is you should simmer the chicken very well and let its natural juice come out.

Here is my Tinolang Manok Recipe. Enjoy!

Ingredients:

• 2 lbs chicken (cut into pieces)
• 1 small size ginger root cut into strips
• 3 cloves garlic (minced)
• 1 onion (sliced)
• 2 small to medium chayote or green papaya (cut into wedges)
• 1/2 cup pepper leaves
• 1 tbsp Fish Sauce (Patis)
• 3 cups of water
• 1 chicken cube
• 2 tbsp coking oil

Cooking Procedure:

• Saute the garlic, onion & ginger in cooking oil. 
• Add chicken and cook for 5 minutes or until the chicken colors lightly.
• Add fish sauce.
• Pour water and bring to a boil. Simmer until chicken is tender.
• Add the chicken cube and chayote. Continue simmering until chayote is tender.
• Add pepper leaves and salt to taste.
• Remove from heat.

 Hot Tip:

• Add “malunggay” leaves to your Tinolang Manok to make it super-nutritious!

Would you like to add something to this recipe? For suggestions, cooking tips, and new recipes, feel free to write it in the comments section below. We love to hear from you!

      

My Pochero Recipe

Pochero is one of the most popular and favorite stew of many Filipinos. There are actually three variations of the Pochero Recipe: the pork, the beef, and the chicken pochero recipe. They are mostly prepared and cooked the same way and use the same ingredients too, but to make things simple I will be sharing with you more about my Chicken Pochero Recipe.

The first time I tried cooking Chicken Pochero way back in High School was a memorable and learning experience. It was at my third try that I actually learned that my Pochero was missing something. My first Pochero Recipe consisted of just three simple ingredients: the chicken, bokchoy(pechay), and plantain banana(saba). The taste was good but not good enough for me. After several experimentations, I discovered a secret ingredient that made my Chicken Pochero very delicious.

Here is my Chicken Pochero Recipe. Try it and see for yourself!

Ingredients:

• 2 lbs chicken cut into pieces (thigh part)
• 1/2 piece cabbage, quartered
• bunch of bokchoy (pechay)
• 1 medium sized potato, cubed
• 2 large plantain(saba) banana
• 1 large tomato, diced
• 1 medium sized onion, diced
• 2 tbsp whole pepper corn
• 2 tbsp fish sauce
• 1 tsp garlic
• 1 small can tomato sauce
• 1 cup garbanzos

Cooking Procedure:

• Heat oil and fry the banana until color turns golden brown. Set aside when done.
• Sauté the garlic, onion, and tomato
• Add the Chicken and cook for 3-5 minutes
• Add the fish sauce, tomato sauce, and whole pepper corn and mix well
• Add the water and simmer until chicken is tender
• Put-in the fried banana, potato, and garbanzos and simmer for 7 minutes
• Add the cabbage and simmer for 5 minutes
• Add the bok choy and turn off the heat. Cover the pot for 5 minutes to cook the bokchoy

Hot Tip:

• Instead of regular potatoes, use sweet potato. (This is my secret ingredient)
• Try adding long green beans together with the cabbage.

Do you have some cooking tips or recipes to share? We love to hear from you!

Filipino Beef Bulalo Recipe

For all the soup lovers, this Beef Bulalo Recipe is a must! Bulalo or Beef Shank Soup can be very expensive in some classy restaurants, but if you take time to learn and follow this simple bulalo recipe I have prepared for you you’ll be surprised how easy it is to prepare this original and savory Filipino dish!

Here is my beef bulalo recipe for you to follow. Try it and let me know what you think.

Photo Courtesy of Angsarap.Net
Ingredients:

• 2 kg. bulalo/bone marrow or beef shanks
• 1/2 kg. grated gabi (just like preparing for sinigang)
• 1/2 kg. chinese pechay
• 25 g. green onions
• 10 g. garlic
• 20 pcs. pepper corns
• 1/4 kg. shredded labong
• 1/2 kg. young corn-on-the-cob-cut by 1 1/2 inches
• 8 c. water
• salt
• vetsin or magic sarap
• patis/fish sauce

Cooking Procedure:

• Bring water to a boil then add the bulalo
• Boil once and remove scum that floats
• Boil again, add all the above ingredients except the chinese pechay
• After 3 minutes, lower fire to simmer
• When bulalo is soft, add the chinese pechay
• Add salt, patis, vetsin or magic sarap to desired taste

Hot Tip:

• Use beef stock instead of water
• Just add red chili peppers or black pepper for a spicy-hot bulalo

Have you tried this Bulalo Recipe yet? For suggestions, cooking tips, and new recipes, feel free to write it in the comments section below.

My Nilagang Baka Recipe

Nilagang Baka or “boiled beef” as literally translated is an all-time favorite indeed. I know a friend who owns this famous Nilagang Baka specialty restaurant in Bacolod City where they serve this famous Filipino dish twenty-four hours a day, seven days a week. Their peak hours are from 7pm till dawn. I had the chance to talk with this friend of mine and eventually asked him for his Nilagang Baka Secret Recipe. He did not give me his recipe list literally but advised me that the secret for a very delicious and savory Nilagang Baka is in the beef stock. Preparing your beef stock may be a little bit time consuming but have patience and your sacrifices will be rewarded.

Here is a nilagang baka recipe that you should try out.

Ingredients:

• 1 kilo beef bones, chopped, 1/4 beef brain (for beef stock)
• 1 kilo beef cut into 1 1/2” cubes
• 5-8 potatoes cut same size as the beef
• 1 bundle of pechay, cut into 2 parts (optional)
• 1 small or medium sized cabbage cut quarterly
• 4 onions, diced
• 1 head garlic, minced
• 4-5 tablespoons patis or fish sauce / soy sauce
• 1 liter of water
• 2 chili red peppers
• 3 tablespoons cooking oil
• salt and pepper to taste
• 1 tablespoon vinegar

Cooking Procedure:

• In a sauce pan or pot, simmer beef bones and brain for about 45 minutes and remove scum that rises to the surface. Then set aside the beef stock.
• On another pot, heat oil and sauté garlic and onions.
• Add the beef then sauté for another 3-5 minutes.
• Add water just enough to cover the beef then bring to a boil.
• Simmer until beef is tender.
• Add in more water if it dries up before the beef is cooked.
• Pour in your beef stock, potatoes, vinegar, patis, chili peppers
• Continue to simmer until potatoes are cooked.
• Add the pechay and cabbage. Do not overcook the vegetables.
• Salt and pepper to taste

Hot Tip:

• Make sure to prepare your beef stock well. Bones and bones with marrows inside are best.
• Add a little patis(fish sauce) and calamansi(calamondin) to desired taste.

Have you tried this Nilagang Baka Recipe? If you have your own unique recipe that you would like to share with us or if you would like to be a contributor for this site please send me a message here.

Filipino Sinigang na Baboy Recipe

Sinigang na Baboy or Pork Sinigang is my daughter’s favorite food. It can be well described as a sour soup dish with vegetables and with pork as the main ingredient. She doesn’t eat so much pork though but she craves for the sour or “asim” taste of the Sinigang soup. Preparing or cooking Sinigang na Baboy is not that difficult at all. In fact, it’s so easy and simple that even a 1st Grader can do it! Gone are the days that you need to get fresh tamarind and extract the juice from it. Today, we already have Sinigang na Baboy Powder Mix that are readily available in all supermarkets and grocery stores.

My Sinigang na Baboy Recipe has no secret ingredient at all. All you need to do is make sure that the pork is tender enough and get the right sour or “asim” taste and your are done!

Here is my Sinigang na Baboy Recipe. Enjoy!

Ingredients:

• 10 tamarind seeds or 1 package sinigang mix
• 1 kilo pork; cut in 1 1/2 inches chunks (liempo, kasim, or ribs)
• 1 onion; sliced
• 4 tomatoes; sliced
• 1 radish (labanos); sliced
• 5 string beans(sitaw), cut in 2” length
• 1/2 cup kangkong leaves (river spinach)
• 4 pieces gabi (taro); peeled and cut in halve
• 2 whole siling haba (long green pepper)

Cooking Procedure:

• Boil the tamarind seeds, then mash them to extract the tamarind juice. Set aside.
• In a stock pot or sauce pan, boil the pork until tender
• Add the onions, tomatoes and tamarind juice
• Add gabi, then simmer until it thickens the soup
• Add the radish and string beans until tender
• Then lastly, add the kangkong leaves and the sili (pepper)
• Season with fish sauce according to desired taste

Note: If you prefer to use sinigang mix instead of tamarind juice, then pour the mix together with the onions and tomatoes.

 Hot Tip:

• I personally like Pork Belly because I find it more savory.
• Try Sinigang Mix with Gabi. It makes your Sinigang soup thicker and richer.

Do you have recipes to share? Send me a message if you want to be a contributor for this site.