Ginataang Manok na Tinola

Ginataang Manok na Tinola
Ginataang Manok na Tinola is my second version of ginataang manok tinola dish. The first version is called Chicken Halang Halang a very popular ginaataang version of chicken tinola in the Visayas and some part of Midanao. The truth is there is really no difference except that Chicken Halang Halang is supposed to be hot and spicy.

Ginataang Manok


Today’s Ginataang Manok na Tinola recipe uses sayote and spinach as a substitute to papaya and chili leaves. I have made spicy or hotter but again the quantity of chili can be reduced to suite ones tolerance to spicy food.

Ginataang Tinola

Here is the recipe of my Ginataang Manok na Tinola.

Ingredients:

 1 kilo chicken
3 thumb size ginger, cut into strips
1/2 head garlic, choped
1 medium size onion, chopped
2 medium size sayote, peeled, cut into wedges
1 small size bell paper, cut into wedges
1 bunch baby spinach
3-5 green long chili
2-3 red hot chili
1 big can canned coconut cream
2 tbsp. peppercorns
1/4 cup fish sauce
salt
cooking oil

Cooking procedure:

Ginataang Manok na Tinola - Cooking Procedure

Cut chicken into serving pieces with the bones intact. Wash thoroughly and drain, set aside. In a sauce pan sauté garlic, onion and ginger. Add chicken and patis, stir cook for 3 to 5 minutes. Add in the peppercorns and 1 to 2 cups of water and half of the coconut cream, bring to boil and simmer for 10 to 15 minutes or until the chicken are tender and the liquid is reduced to about half, stirring occasionally. Add in the bell pepper, the green and red chili, the sayote and remaining coconut cream, cook for another 3 to 5 minutes or until sayote are just cooked and the broth is reduced to a saucy consistency. Season with salt if required. Add in the spinach and cook for another minute. Serve hot with a lot of rice.

Comments

  1. UnknownJune 6, 2012 at 11:05 AM

    Made it for tonight's dinner. The family loved it. Twas really spicy and yummy, we ran out of white rice.

    Mitch

    ReplyDelete
  2. AnonymousJune 20, 2012 at 4:23 PM

    it should be chokies not papaya.... but not so many sells green papaya here.

    ReplyDelete

Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...

Popular posts from this blog

Nilagang Saging na Saba, Nilagang Saba

Image
Nilagang Saging na Saba , Nilagang Saba is one simple comfort food that we used to enjoy when fast-food was not in our vocabulary. And to this date I could say that it is still a regular merienda in the countryside, Plantain bananas are abundant in the Philippines and they are always available in our city wet markets. Please visit us also on our YouTube Channel! Overseas Pinoy Cooking on YouTube by the UT-Man Banana-q , minatamis na saging and turon are the more popular method of cooking saba aside from nilaga. Nilagang saging is more associated as comfort food to most Pinoy especially during the rainy season. One comport food with minatamis na saging ingridient is the  Ginataang Halo Halo . Nilagan saging is also peddled by street vendors along popular provincial bus routes and bus stations in the country, they are cheap, very filling and of course delectable.  Cooking is very simple plantain bananas are boiled for with peel on. Ingredients: 12 pcs. saba, plantain banan
Read more

Adobo sa Asin, Adobong Baboy sa Asin Recipe

Image
Adobo sa Asin, Adobong Baboy sa Asin Recipe . This is my second version of this adobo dish . The first was simply called adobong puti . Cooking procedure of both are similar, on the first dish it was a mixture of chicken and pork. Both versions are cooked adobo with out soy sauce. I have to post this request in response to some readers query on how to cook adobo sa asi n. This is best served a day after with chopped tomato and onion with fish sauce and a lot of rice. Ingredients: 1/2 kilo pork belly, pork rasher, cut into serving pieces 1/2 cup white vinegar 1 head garlic, crushed 1 tsp. pepper corns 3-5 pieces bay leaf 3/4 tsp salt Cooking procedure: In a sauce pan place pork, pour 2 cups of water. Add in vinegar, garlic, peppercorns and bay leaf and salt bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. Correct saltiness according to taste, When the pork are tender continue to s
Read more

Champeni of Batangas

Image
Champeni of Batangas . Champeni or champene, sampeni or sampene , whats in a name, the important is, this goat or beef innards dish is a must try when you are in Batangas . I could not really confirm the common name of this delectable dish. Based on people that I have met and places and that I have visited in Batangas , the pronunciation varies. Even the cooking procedures and ingredients differ depending on the locality in Batangas . These are usually based on every family cooking practice, type and availability of ingredients, similar to the Batangas Kaldereta there are countless versions out there. I you have searched the internet you may have noticed that there is not enough information of the Champeni of Batangas . I could only share my knowledge and information about Champeni based of my long association with my Batangenyo friends and colleagues, and my frequent work assignment in Batangas . At this point can I ask our readers from Batangas to share with us mor
Read more