Wednesday, March 20, 2013

Tres Tinolas




Tinola is a basic Filipino dish, mostly made up of cut chicken pieces stewed along with ginger, garlic, lemongrass, and green papaya. Most household on the provinces uses native chicken, which takes longer time to cook because of its toughness. I usually go for a
local brand dressed chicken and use the thigh parts more, meat that is near the bones tends to be more juicy , for greens I add malunggay (moringa) or dahon ng sili (chili leaves). Using second rice washing produces a tastier base for the soup. Fish can also be used as substitute for chicken if one avoids poultry meat, choose a big fish variety instead (maya maya or lapu lapu). Creativity makes me come up with my own versions, oftentimes I use kalabasa (squash) or add pineapple tidbits (makes the soup sweeter!). Tinola is fast and easy to cook and provides good nutrition as well. A good bowl of Tinola is best paired with fish sauce and cut chilies. On this post I shared 3 versions I usually make at home, Tinola Papaya, Tinola Kalabasa and Tinola Paella. Each version has their endearing quality that makes it a really feel-good meal.  Whatever your preference is, the full recipes are provided below.




Tinolang Manok /Chicken Stew in Papaya and Moringa

 A trademark filipino dish, may also use chili pepper leaves, the native variety. it is best to use thigh parts because the meat does not dry up making  the soup more tasty. 



Tinolang Manok (Chicken Stew) basic ingredients: chicken thighs, lemon grass stalk, ginger, garlic, onion, green papaya, moringa (malunggay) leaves, rice washing and fish sauce as enhancer.






Malunggay (Moringa Oelifera)

The “miracle leaves” of malunggay contain four times the calcium and twice the protein of milk, seven times the vitamin C of oranges, four times the vitamin A (beta-carotene) of carrots, thrice the potassium in bananas, three times the iron content in spinach, with a full complement of minerals and all the amino acids of meat. Three spoonfuls of malunggay leaf powder contain 272 percent of a typical toddler’s daily vitamin A requirement, along with 42 percent of the protein, 125 percent of the calcium, 71 percent of the iron and 22 percent of the vitamin C.

Source:http://www.newsflash.org/2004/02/si/si002449.htm



Tinolang Manok sa Kalabasa (Chicken Stew with Squash)

the usual tinola , but i did not use papaya, instead i used kalabasa (squash). More nutritious as Squash is rich in Vitamin A, mineral, phosporous and calcium.




Ingredients:
1/2 kilo Chicken
1/4 kilo Squash
Olive oil
Ginger
Garlic
Onion
1 stalk lemongrass
Chili fingers
fresh pepper leaves
rice, 2nd washing (as soup base)
seasoning- knorr chicken cube 1 pc. salt and pepper.
Fish sauce
Procedure:

saute chicken in garlic, ginger and onion,put lemongrass,add water(2nd rice washing) and keep boiling until the chicken is done, add cut squash pieces, boil , season with fish sauce and broth cubes.Lastly, add fresh pepper leaves.




Tinola Paella (Chicken Stew Paella)

my version of chef Ed Quimson's dish.

 a fusion/mix of the Spanish paella and the Filipino dish Tinola or tinolang manok (boiled chicken with ginger). Tinola is a soothing and delicious ginger and chicken soup usually eaten with steamed rice. Tinola and Paella, sounds great together!! :)




Tinola Paella (Chicken Stew Paella)

1/2 kilo magnolia chicken
2 cups cooked rice
1 stalk lemongrass
1 papaya
1 carrot
1 head garlic
1 knob ginger
1 onion
2 cups rice washing
3 finger chilis
2 bundles dahon sili (chili leaves)
salt and pepper to taste
olive oil
fish sauce
sliced boiled eggs, for garnish

Directions:

In a paellera or paella pan, saute the ginger and onion in oil then add the chicken, carrots,


 rice and saute further.

Add the remaining ingredients and mix. Mix evenly with the cooked rice. Season with fish sauce.

if baking:


Cover the paellera with aluminum foil and bake in the oven at 400F for 30 minutes.


 Serve and enjoy my Tres Tinolas! :)



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