Ginataang Ampalaya

Ginataang Ampalaya. To Bicolanos most likely vegetables are cooked with coconut, even the bitter guard or ampalaya. Today I would like to share how I cooked my Ginataang Ampalaya, one of my favorite Bicolano vegetable dish cooked with coconut milk. For the “sahog” instead usual healthier tinapa, I used pork and some prawns or shrimp. I also added some sautéed salted shrimp krill or “bagoong alamang” to make it pungent to compensate the coconut oily taste and spiciness from the hot chilies. The ampalaya shall be cut in thin slices and should be slightly overcooked to overcome the raw taste of ampalaya.

If you have been a pan of ampalaya then Ginataang Amplaya is strongly recommended to try, you will surely enjoy love it.

Here is the recipe of my Ginattang Ampalaya.







Ingredients:



2-3 large size ampalaya, trimmed, deseeded, cut into thin slices.

2 cups pork, boiled, cut into thin strips

2 cups small to medium size shrimp, shelled

1-2 tbsp. sautéed salted shrimp krill, bagoong alamang

1 big can, canned coconut cream

1/2 head garlic, peeled, chorused, chopped

1 medium size onion, peeled, chopped

1-2 tsp. chili flakes

3-5 hot chili

2-3 tbsp. fish sauce

salt

cooking oil

Cooking procedure:



In a wok or large frying pan, heat generous amount of cooking oil, sauté the garlic and onion until fragrant. Stir in the pork and continue to stir cook for 3 to 5 minutes. Add in the chili flakes, chilies, bagoong alamang and fish sauce. Stir cook for another 1 to 2 minutes. Now add in 3/4 of the coconut cream and about 1 1/2 cups of water. Bring to a boil and simmer for 8 to 10 minutes or until the liquid is reduced to about half, stirring occasionally. Add in the shrimp, ampalaya and remaining coconut cream, continue to cook for 10 to 15 minutes or until the ampalaya start to be lumpy, stir once in a while only just to avoid burning at the bottom. Correct saltiness if required. Serve with a lot of rice.





See other related Ginataang recipe:



Ginataang Sugpo at Kalabasa

Ginataang Tabagwang at Puso ng Saging

Ginataang Kuhol with Kangkong

Ginataang Pitik with Spinach, Slipper Lobster in Coconut Milk with Spinach

Ginataang Alimango with Malungay

Ginataang King Crab, King Crab in Coconut Milk

Ginataang Susong Pilipit with Banana Blossom

Ginataang Puso ng Saging at Saang

Ginataang Puso ng Saging at Hipon

Ginataang Sugpo at Kamias

Ginataang Alimasag at Malungay

Ginataang Tahong, Mussels in Coconut Milk

Ginataang Pitik, Slipper Lobsters

Ginataang Langka na may Alimasag

Ginataang Halaan

Ginataang Kuhol

Ginataang Hipon Tabang at Bulaklak ng Kalabasa

Ginataang Hipon

Green Mussels and Vegetables in Coconut Milk

Kinunot na Alimasag

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Meal Planning Monday - Week 46

In a bit of a rush as we've just got back from holiday and there's no fresh food in the house!

Monday – choir rehearsal

Tuesday – out at a charity quiz night

Weds- salmon and veg for me, gammon and chips for him

Thurs- chicken in some sort of sauce TBA, with mashed potato

Fri- burger and chips

Sat – originally thought my boyfriend was going to be working today but he's not any more (which is good) but it means I hadn't thought of anything to do for dinner yet (which is bad). I will have to come back to this!

Sunday

Lunch- bacon sandwich as it's my boyfriend's favourite

Dinner – roast chicken and all the trimmings

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Tinolang Manok sa Upo

Tinolang Manok sa Upo. Chicken tinola is one of my favorite soup dish I have been experimenting or trying to cook it with vegetables other than green papaya. Over the years I have been using different vegetables, click the links below to see those post.



Tinolang Manok sa Zucchini

Tinolang Manok sa Patola

Tinolang Manok sa Ampalaya

Tinolang Manok sa Papaya

Tinolang Manok with Sotanghon

Chicken with Ampalaya Tendrils and Sotanghon

Chicken Binakol

Chicken Halang Halang

Today I tried to use upo, this may be not the first time that upo is used in chicken tinola but it the first for OPC. Upo is already a very filling and delicious fruit vegetable on its own. It was as expected goes very well with the chicken and with the ginger. Cooking is off course basically the same with any other chicken tinola.

Here is the recipe of my Tinolang Manok sa Upo, try it.





Ingredients:



1 kilo chicken, cut into serving pieces, bone in

1 medium size upo, skinned, cut into large wedges

2 thumb size ginger, skinned, cut into strips

1/2 head garlic, peeled, chopped

1 medium size onion, peeled, chopped

2-4 pcs. siling haba

1 bunch, baby spinach

1 tsp. peppercorns

1/4 cup fish sauce

1 tsp. sugar

salt

cooking oil

Cooking procedure:



In a large sauce pan sauté garlic, onion and ginger until fragrant, add in the chicken and stir cook for 2 to 3 minutes. Add the fish sauce and stir cook for another 1 to 2 minutes. Pour in 4 to 6 cups of water, add in the peppercorns bring to boil and simmer for 8 to 10 minutes. Then add in the sugar, siling haba and upo, simmer for another 5 to 8 minutes or until upo are just cooked. Correct saltiness if required, add in the baby spinach and cook for another minute. Serve hot with a lot of rice

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Patola at Sardinas with Misua

Patola at Sardinas with Misua. I did not expect that patola is also available in Australia. I bought some at the last Rapid Creek Sunday Market. Now I wanted to cook the patola with canned sardines then add some misua noodles. The combination of canned sardines and misua is a regular fare to most Pinoy, it is cheap very filling and yummy. It has been some time the last time I had one, now it’s time to satisfy that craving.

Here is the recipe on my Patola at Sardinas with Misua.

Ingredients:



3 to 4 medium size patola, skinned, cut crosswise

2 small cans canned sardines in tomato sauce

100 grams of misua noddles

3-4 clove of garlic, peeled, chopped

1 small size onion,peeled, chopped

1 small size tomato, chopped

1-2 pieces chopped chili (optional)

salt and pepper to taste

1 small bundle spring onions, chopped

cooking oil

Cooking procedure:



In a small sauce pan heat some cooking oil until it start to smoke stir in the garlic and stir cook until golden brown add in the onion and tomato and continue to sauté for 1 to 2 minutes. Add in 3 to 4 cups of water bring to a boil then add in the patola and simmer for 3 to 5 minutes or until the patola are nearly cooked. Add in the sardines including sauce, and chili, bring to a boil and simmer for 1 to 2 minutes. Season with salt and pepper to taste. Add in the misua noodles and cook for another 1 to 2 minutes, garnish with spring onions and served with piping hot rice.







See other related sardinas recipes:





Sardinas at Misua, Canned Sardines with Misua Noodles

Sardinas, Upo at Sotanghon

Sardinas at Spinach

Sardine in Tomato Sauce Omelet

Sardinas at Sayote

Guinisang Sardinas

Sardinas at Sotanghon

Tortang Sardinas, Sardine Omelet

Bottled Bangus or Tawilis in Oil, Spanish Sardines Style

Spaghetti with Fried Sardines in Hot and Spicy Sauce

Fried Tawilis Sardines in Hot and Spicy Sauce

Sardinas at Pechay

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Adobong Sili

Adobong Sili. I grew up in Vigan, and Adobong Sili is a regular fare in our kitchen. The green long chili in Ilocos is not as hot compare to other places that the reason it can be cooked as is and is not just an ingredient for dishes that needs hotness. Adobong sili is some kind of side dish but most often it becomes the main vegetable dish to most Ilocanos.

There are several ways to cook adobong sili, it really depends every households and available ingredients but to call it adobo it should be cooked with vinegar and some crushed garlic and season with salt at the least.

But for my version I cooked it similar to my vegetable adobo, the only difference is I have to cook it longer until it is wilted.



Here is the recipe of my Adobong Sili.





Ingredients:



1 big bunch on mild green long chili

1 cup pork cut into strips

1/2 head garlic, peeled, crushed

1 small size onion, peeled, chopped

1/4 cup vinegar

1/4 cup soy sauce

1/2 tsp. peppercorns, crushed

2-3 pcs. bay leaf

cooking oil

salt

Cooking procedure:



In a pan, place the pork and add 1 cup of water bring to a boil and simmer for 8 to 10 minutes or until pork are tender and all the liquid has evaporated and start to render fat. Add more water as necessary. Shift pork at one side and stir-fry garlic and onion until fragrant, stir in the pork. Pour 1/2 cup of water and add in bay leaf, peppercorn, soy sauce and vinegar. Bring to boil and simmer for 5 to 8 minutes without stirring. Add in green long chili and add about 2 cups of water, and drizzle with cooking oil, bring to a boil and simmer for 25 to 30 minutes or until the green long chili are wilted and the liquid has turned to an oily sauce. Correct saltiness if required. Serve with a lot of rice.





See other vegetable adobo;





Adobong Okra

Adobong Asparagus

Adobong Choy Sum

Adobong Bok Choy

Adobong Labong, Bamboo Shoot Adobo

Adobong Kabute

Adobong Sitaw

Adobong Sitaw at Baboy

Adobong Kangkong

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Red Pork Sinigang

Red Pork Sinigang. The addition of tomato sauce to the Pinoy popular soup dish sinigang, has made a lot of Pinoy households trying the sinigang twist for some time. The tomato sauce can of course be used as ingredient to sinigang, traditionally fresh tomatoes are used in most sinigang recipes. In fact there are some Pinoy that uses a lot of tomatoes to their sinigang.

For my version of Red Pork Sinigang I chosen not to use the tomato sauce, instead I used the instant tomato soup that come in cup size sachet and are usually sold in 3 to 4 sachet in a box in most supermarkets.

I thought using the tomato soup instead of tomato sauce, would result a creamier broth similar to a sinigang with gabi and the tomato soup flavour infused to the sinigang broth added another dimension.

Cooking is fairly straight forward, it is basically similar to any one’s sinigang recipe except the addition of the tomato soup ingredients, however please reduce your souring ingredient since the tomato soup is already sour not unless you prefer a very sourly sinigang.



Here is the recipe of my version of Red Pork Sinigang using tomato soup.





Ingredients:



1 kilo pork belly, cut into serving pieces

3 to 4 sachet, instant tomato soup mix

1 bundle kangkong, trimmed, separate the leaves and stalk

1 medium size labanos, skinned, sliced diagonally

2 medium size eggplant, trimmed, sliced diagonally

2 medium size tomato, quartered

1 medium size onion, peeled, quartered

3-4 pcs. red long chili

1-2 tbsp. tamarind sinigang mix

salt





Cooking procedure:



Place the pork in a large pot and add water to about 1 inch above the meat. Bring to a boil and simmer for 10 to15 minutes. Scope out all scum that rises to the surface. Add the onion, tomato and instant tomato soup mix diluted in 1- 1 1/2 cups of water, continue to simmer for 30 to 35 minutes or until the pork are tender. Add in the sinigang mix and continue to simmer for 3 to 5 minutes. Season with salt to taste. Add in the vegetables except the leaves and continue to cook for 2 to 3 minutes. Then add in the kangkong leaves and green long chili. Cook for another 2 to 3 minutes or until the vegetables are cooked. Serve hot with a dipping sauce of patis, kalamansi and siling labuyo.

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White Chicken Adobo, Adobong Puti

White Chicken Adobo, Adobong Puti is another version of my Adobong Puti. This time I have adopted the recipe from my post, Food SafariChef Ricky Ocampo's Recipe of Chicken Adobo. Cooking method is basically the same, I just omitted the soy sauce.

The resultant dish was as expected very yummy, even without the soy sauce.



Here is the recipe of my White Chicken Adobo, Adobong Puti, enjoy





Ingredients:



1 kilo chicken, cut into large servings

1/2 cup apple cider or white balsamic vinegar

1/2 head garlic, peeled, crushed and chopped

1 tbsp. peppercorns

3-4 pcs. bay leaves

1/4 cup cooking oil

salt

Cooking procedure:



In a large frying pan heat the cooking oil until it start to bubble. Lightly fry the chicken for 10 to 15 minutes on all sides or until golden brown. Add in the garlic and continue to fry for 2 to 3 minutes until the garlic are lightly browned. Add the bay leaves and peppercorns, continue to cook for 2 to 3 minutes. Season with salt to taste. Now add in the vinegar, and about 1/2 cup of water bring to a boil and reduce the heat to moderate to low. Cover and let simmer for 25 to 30 minutes or until the liquid is reduce to an oily sauce. Serve with a lot of hot rice.





See other adobo recipes:



Adobong Ilocano, Chicken Adobo

Adobong Atay at Balunbalunan ng Manok sa Pinya

Adobong Puti

Adobong Pusit at Baboy, Squid and Pork Adobo

Adobong Manok sa Gata

Adobong Isaw, Adobong Bituka

Adobong Baboy sa Asin

Adobong Baboy sa Gata, Pork Adobo in Coconut Milk

Adobong Baka

Adobong Kambing

Adobong Puti, No Soy Sauce Adobo

Beef Spareribs Adobo with Oyster Sauce

Batangas Adobong Dilaw

Batangas Adobo

Bohol Adobo?

Chicken Adobo, Food Safari Chef Ricky Ocampo's Recipe

Ground Pork Adobo with Quail Eggs

Humba, Adobong Bisaya

Pork Adobo sa Pinakurat

Pork and Chicken Adobo

Pork Adobo with Pineapple

Pork Adobo with Chunky Chicken Liver Sauce

Pork Humba with Pineapple

Duck Breast Adobo, Adobong Pato

Lamb Adobo

Special Adobo

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Fish Head Curry Pinoy Style

Fish Head Curry Pinoy Style. Fish head curry is one of the more popular dish in most of our Asian neighbors. Some of the best I have eaten are the Fish head curry from Singapore and Malaysia. Those fish head curries use the full dose of curry spices which most of the Pinoy will find very strong, hot and spicy. Our versions of curry are super mild and most are even on the sweet side. Never the less Pinoy curries will always be one of my favorite Pinoy dish. Click the link below for recipes of Pinoy curry dishes that we had in the archives.



Pinoy Prawn Curry

Pinoy Pork Curry

Pinoy Beef Curry

Pinoy Fish Curry with Kalabasa

Seafood and Vegetable Green Curry

Thai Green Chicken Curry, Pinoy Style

Chicken Curry with Bamboo Shoots

Pinoy Chicken Curry

Pinoy Chicken & Pork Curry

For our Pinoy version of Fish Head Curry I have adopted the recipe of our Pinoy Pork Curry and Pinoy Chicken Curry. The vegetable ingredients and cooking procedure are basically similar, just note that fish will cook quickly and over cooking will disintegrate the fish of from the bone.

The resultant dish was great, just make sure to use the freshest fish head available. Here is the recipe of my Fish Head Curry Pinoy Style, try it.





Ingredients:



1 medium size maya maya fish head or similar

1/2 head garlic, peeled, crushed, chopped

1 large size onion, peeled, chopped

2-3 thumb size ginger, skinned, cut into thin strips

2 medium size potato, skinned, cut into wedges

1 large size carrot, skinned, cut into wedges

1 small size red or green bell pepper, cut into strips

2 pieces red or green chili sliced

1 big can coconut cream

1 bunch snow peas, trimmed

1 bunch green beans, trimmed

1/4 cup fish sauce

2-3 tbsp. yellow curry powder

1/2 tsp. turmeric powder

1-2 tsp. sugar

1/2 tsp. ground peppercorns

1-2 tbsp. parsley flakes

1/4 cup cornstrach

salt

cooking oil

Cooking procedure:



In a sauce pan sauté garlic, ginger and onion until fragrant. Stir in the fish head and carefully stir cook the fish head by turning several times to get the aromatics absorbed by the fish. Now remove the fish and keep aside leaving sautéed aromatic ingredient in the sauce pan. Add in the fish sauce, the ground peppercorns and half of the coconut cream, then add about 1 1/2 to 2 cups of water, bring to a boil and simmer for 1 to 2 minutes, stirring once in a while. Add in the curry powder, the turmeric powder, the potato, carrot and sugar, continue to simmer for about 8 to 10 minutes or until the potatoes are just cooked. Correct saltines if required. Now add in the fish head, the remaining coconut cream, the green beans, snow peas and chili, continue to cook for about 8 to 10 minutes, turning the fish and stirring occasionally. Add in the bell pepper and cook for another half a minute or so, then thicken the sauce with cornstarch diluted in 1/4 cup of water, continue to cook for about a minute more. Serve immediately with a lot of rice.

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Mango Beer Braised Beef Spare Ribs

Mango Beer Braised Beef Spare Ribs. Using beer in cooking is just like using another spice or flavor in the dish. Just like other spice and aroma ingredients it should not be overdone. Beer will add some bitterness and sweetness to a braised dish. Our dish for today is a good example the fruity mango beer will add some fruity sweetness and mild bitterness to our sweet salty and bitter braised recipe.

The beef spare ribs is slow cooked with beer plus some of my favorite braising sauces and aromatic spices for hours at low heat.

Here is the recipe of my Mango Beer Braised Beef Spare Ribs.





Ingredients:



1 kilo beef spare ribs

350 ml Mango Beer

1 whole garlic, cut in half

1/4 cup oyster sauce

2-3 table spoon Hoisin Sauce

1/4 cup soy sauce

2-3 slivers, ginger

1 tsp peppercorns

2-3 pcs. star anise

2-3 pcs. bay leaf

2-3 tbsp brown sugar

1/4 cup cornstarch

salt

Cooking Procedure:



In a saucepan put beef, pour water to cover, bring to a boil and simmer for a minute. Now drain first boiled water and rinse off all scum. Return beef in the saucepan pour in the beer and fresh water to cover, add in the garlic, ginger, star anise, bay leaf and soy sauce. Bring to a boil and simmer at low to medium heat for 1 to 1 1/2 hours, add more water as necessary. Add sugar, oyster sauce and hoisin sauce, simmer for another 15 to 30 minutes or until the meat are tender and start to fall out from the bone and the liquid has reduced to about half. Thicken sauce with cornstarch diluted in 1/4 cup water. Correct saltines if required. Serve hot with a lot of rice.

See other related asado recipe:



Braised Chicken Wings with Tausi

Braised Pork Leg with Tausi

Braised Lamb, Pinoy Style

Oxtail with Mushroom and Oyster Sauce

Braised Pork Belly and Quail Egg

Beef Asado, Braised Beef

Chicken Asado, Asadong Manok

Asado Bulalo, Beef Shank Asado

Braised Beef

Beef Pares

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Adobong Okra

Adobong Okra. Okra is one of the Pinoy vegetable that I have noticed that are regularly available here in Darwin both in the supermarkets and produced Sunday and Saturday markets around town. The okra quality is very inviting I was tempted to purchase some without thinking what to cook out of it. Well I did not have trouble what to cook, I decided, why not try adobo using the dark soy sauce that I have recently bought from the Asian section of Woolworth Supermarket.

Adobong Okra is another addition on vegetable adobo in the archives that I have posted, check out the list below should you are looking for other vegetable adobo recipes to cook.



Adobong Asparagus

Adobong Choy Sum

Adobong Bok Choy

Adobong Labong, Bamboo Shoot Adobo

Adobong Kabute

Adobong Sitaw

Adobong Sitaw at Baboy

Adobong Kangkong

Here is the recipe of my version of Adobong Okra.





Ingredients:



250 grams okra, trimmed, cut into half diagonally

1 cup pork belly, cut into strips

1/2 head garlic, peeled, crushed

1 small size onion, peeled, chopped

1/4 cup vinegar

1/4 cup soy sauce

1/2 tsp. peppercorns, crushed

2-3 pcs. bay leaf

cooking oil

salt

Cooking procedure:



In a pan, place the pork and add 1 cup of water bring to a boil and simmer for 8 to 10 minutes or until pork are tender and all the liquid has evaporated and start to render fat. Add more water as necessary. Shift pork at one side and stir-fry garlic and onion fragrant, stir in the pork. Pour 1/2 cup of water and add in bay leaf, peppercorn, soy sauce and vinegar. Bring to boil and simmer for 5 to 8 minutes without stirring. Add in okra and stir cook for 3 to 5 minutes or until the okra are just cooked but firm. Correct saltiness if required. Serve hot with a lot of rice.

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Meal Planning Monday - week 42

I'm a sucker for pretty stationery and love notebooks, sticky notes and so on. I went into Paperchase last week to literally just buy a pencil (for scribbling notes in my choir music) and ended up spending £8 on this magnetic meal planner. How cute is that?!

Each week is a page that you tear off afterwards - I prefer this to the wipe-clean kind even though it is less economical, because I always find the pen that you get with the wipe clean boards runs out or goes missing, and this just looks neater. And if you really wanted, you could keep each week's page for future reference!



It also comes with a shopping list notepad (in the far right of the picture) which is really helpful. My only quibble is that Saturday and Sunday are smaller boxes but it's at the weekend that I do more cooking and plan lunches as well as dinners, so I would prefer to have more room for those days, not less!





We are both back at work this week and at the moment have no social events or evenings out planned, but I feel I have neglected my friends lately in favour of redecorating and my boyfriend and I could use a 'date night' as we haven't had one for ages (unless you count the evening we went round Ikea!). So this week's meal plan may change as and when I arrange to see people. However, I've just read there are tube strikes planned for this week from Tuesday to Thursday so maybe I won't plan to go out after work at all!



I am sharing my meal plan with At Home With Mrs M for her 'Meal Planning Monday' blog hop as I usually do. This time she has started a new regular slot called 'Meet the Meal Planner' and the first person to take part is yours truly. So if you're interested in finding out more about how and why I do my meal plans, head on over to her site and read this.

Monday

I'm at a choir rehearsal in the evening so my boyfriend will have dinner at his mum's



Tuesday

I have to go to some after-work drinks so will be home a bit late and need something quick so have bought frozen pizzas.



Wednesday

Chicken curry for him, prawn curry for me



Thursday

I'm out at a work colleague's leaving dinner so my boyfriend will probably have dinner at his mum's



Friday

Tacos with potato wedges



Saturday

Lunch spaghetti carbonara

Dinner Slimming World cheesy broccoli and potato bake from 'Comfort food that slims' with sausages (Quorn sausages for me)



Sunday

Lunch baked camembert with crusty bread - yes, I know that doesn't really fit with Slimming World...

Dinner Slimming World Mediterranean chicken tray bake from 'Comfort food that slims'

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Island Chicken

This month's letter for Alphabakes isn't an easy one - i. Other than icing, not a huge amount springs to mind. I made Idaho potato cake last time the letter came up for Alphabakes in March 2013 - quite an original idea, I thought. This time I was at a bit of a loss, and hadn't unpacked any of my cookery books since moving house (though they now have their own bookcase in the kitchen which is a joy to behold!). I had a browse around on the internet and came across a dinnertime recipe called 'island chicken'. Which island though, I don't actually know!



This is quite a zingy recipe using vinegar (trust me, it works); the soy sauce makes me think the island in question might be somewhere in Asia but with other ingredients including paprika, celery salt, cloves and rosemary I don't really know. If anyone has a guess as to the origins of this recipe, please let me know!



As I was making it I was a little dubious about how it would taste but it was really nice and I would definitely class this dinner as a success.



I largely followed the recipe from the link above, but missed out the beaten eggs which you dip the chicken in before you breadcrumb it, as it was already wet enough from the marinade. I also didn't have any rosemary and didn't use the green pepper for the 'gravy'.



Also, I used chicken thigh fillets which are fairly small so the chicken didn't need anything like the hour in the oven that this recipe calls for; I think I had it in there for less than half that. I served it with vegetables and mashed potatoes.

The marinaded chicken

In breadcrumbs, about to go in the oven

making the sauce

and serve

I'm sending this to Alphabakes, the challenge I co-host with Ros of The More Than Occasional Baker, as the letter I have chosen this month is I.

s chicken pieces

1/2 cup vinegar or lemon juice

2 tablespoons soy sauce

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon oregano

1/2 teaspoon celery salt

1/2 teaspoon powdered clove

1/2 teaspoon pepper

1/2 teaspoon rosemary

2 eggs (beaten)

1 1/2 cups breadcrumbs

1/4 teaspoon paprika

1/4 teaspoon salt

1/4 teaspoon pepper - See more at: http://ift.tt/1vWDk1T

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Tinolang Manok sa Zucchini

Tinolang Manok sa Zucchini. I was craving for chiken tinola but I cannot find papaya or sayote at the supermarket, I thought zucchini would be a good alternative. This is not the first time that I used zucchini on some of my Pinoy Dishes. I even have a version of pinakbet using zucchini as one of the vegetable ingredients.

Please note that zucchini cooks quickly and becomes really soft and mushy when overcooked, I suggest that to add the zucchini at the end of cooking do not overcooked it should still be crisp.

I have also used some baby spinach in addition to the zucchini. Cooking is straight forward, it is basically the same with my tinola recipes in the archives.



Tinolang Manok with Sotanghon

Tinolang Manok sa Patola

Tinolang Manok sa Ampalaya

Tinolang Manok sa Papaya

Chicken with Ampalaya Tendrils and Sotanghon

Chicken Binakol

Chicken Halang Halang



Here is the recipe of my Tinolang Manok sa Zucchini.





Ingredients:



1 kilo chicken, cut into serving pieces, bone in

4-6 zucchini, cut into wedges

150 g baby spinach

2-3 thumb size ginger, skinned, cut into strips

1/2 head garlic, peeled, crushed, chopped

1 medium size onion, peeled, chopped

3-5 pcs. long green chili

1 tsp. peppercorns

1/4 cup fish sauce

1 tsp. sugar

salt

cooking oil

Cooking procedure:



In a large sauce pan sauté garlic, onion and ginger until fragrant, add in the chicken and stir cook for 2 to 3 minutes. Add in the fish sauce and stir cook for another 1 to 2 minutes. Pour in 4 to 6 cups of water, add in the peppercorns bring to boil and simmer for 10 to 15 minutes. Then add in the sugar, long green chili and zucchini simmer for another 3 to 4 minutes or until zucchini are just cooked. Correct saltiness if required, add in the baby spinach and cook for another 1 minute. Serve hot.

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