In this cool weather, eating hot soup bundled with your favorite meat and vegetables is a must. That’s why your Mamay P opted to cook the Filipino favorite dish “TINOLANG MANOK”. But because some ingredients were not readily available here in Australia, instead of purely tinola, I made it with a combination of NILAGANG MANOK. That is the reason why I called my menu “NILAGANG TINOLANG MANOK”.
INGREDIENTS:
½ - ¼ kilo of chicken parts
Onion, medium size, quartered
Medium-sized carrot, cut into 6 – 8 pieces
Medium-sized potato, cut into 6 pieces
¼ cabbage, cut horizontally
2-3 bunch of bok choy or pechay
1 inch ginger, julliened
1 table spoon fish sauce
Black pepper powder to taste
1. Heat oil in a pan.
2. Saute’ onion until translucent.
3. Add in the ginger.
4. Fry chicken parts until they changed color.
5. Cover and cook the chicken for about 5 minutes or until the meat is tender.
6. Add the potato and the carrot.
7. Add the optional tinola mix.
8. After 2 minutes, add the cabbage.
9. Season with salt & black pepper, to taste.
10. When the cabbage is cooked, add in the bok choy.
11. Cover the lid and turn off the stove.
12. Serve hot with rice.
If you wish to watch the video of this recipe, please click HERE:
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