Tinolang Manok sa Buko
Tinolang
Manok sa Buko is inspired by a similar dish called Chicken
Binakol, a native chicken cooked with young coconut water in bamboo tubes.
Our Tinolang Manok sa Buko is instead
cooked in a regular household kitchen, with usual kitchen utensils and ingredients
that should be available in wet markets and supermarkets including the buko or young coconut.
Tinolang
Manok sa Buko is cooked basically the same as Chicken
Tinola. However instead of using fresh water I used the water from the buko. The coconut meat was scraped off
into strings and added to the dish during the final stages of cooking. The
resultant dish was a deliciously savory sweet soup dish. There may be some who
are not fan of sweet dish, I suggest then that the coconut ingredient is
reduced, instead of using 2 coconuts just use 1, it will still be sweet but we
are Filipinos we love sweet savory
foods.
Now if Tinolang
Manok sa Buko is not your cup of tinola
soup, do please check out our other
Chicken Tinola recipes in the archives buy clicking the link list below.
Here is the recipe of our Tinolang Manok sa
Buko, another innovative dish that is must try.
Ingredients:
1 kilo chicken, cut to pieces, bone in
2 medium size buko, young coconut
1 small size unripe papaya, skinned, cut
into wedges
1 bunch malungay leaves
2 thumb size ginger, skinned, cut into
strips
1/2 head garlic, peeled, crushed, chopped
1 medium size onion, peeled, chopped
3-4 green long chili
1-2 stalk lemongrass, trimmed, crushed
1-2 tbsp. crushed peppercorns
1/3 cup fish sauce, patis
salt
cooking oil
Cooking
procedure:
Cut the chicken into serving pieces with
the bones intact. Wash thoroughly and drain, set aside. Reserved the water from
the buko, and scrape off the meat using a buko string meat scrapper and keep
aside, discard the buko shells. In a large sauce pan, sauté the garlic, onion
and ginger until fragrant. Add in the chicken, fish sauce and crushed
peppercorns, stir cook for 2 to 3 minutes. Add in the lemongrass and the
reserve coconut water and bring to a boil, simmer for 10 to 15 minutes, add
more water if necessary. Now add in the papaya and continue to cook for another
3 to 5 minutes or until papaya and the chicken are cooked. Correct saltines if
required. Add in the coconut meat, malungay leaves and green long chili cook
for another 2 to 3 minutes. Serve hot with a lot of rice.
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