I came upon an article by the pilgrim on tinolang manok where she mentioned substitute ingredients especially for green papayas. Here is my version. Got it from a colleague of mine about a couple of years ago who cooked it with potatoes as there are neither green papayas nor chayote here in Beijing. (Hmmm, I remember buying chayote once…)
The taste is definitely unlike nilaga but the yummy taste and texture of potatoes give it a distinct flavor. Also, like most tinola recipes I found online, he also sauté the chicken instead of boiling it the way my mom does it. (Hers must be Batangueno style?) I have yet to try spinach as substitute for chili leaves.
Ingredients:
½ kilo chicken, chopped into desired portions
3-4 tbsp. of crushed ginger
2 tbsp crushed garlic
1 small onion, sliced
1 bowl of potatoes, cut into chunks
patis (fish sauce)
saltSaute ginger and garlic until golden brown. Add chicken, season with patis and saute for about 3 minutes. Add the onions and sauté for another minute.
Add about 3-5 cups of water and simmer for about 10 minutes. Add the potatoes and bring to a boil. Season with salt and simmer until the chicken and potatoes are cooked. Serve hot with steamed rice.
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2 Comments
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Ah. yes. patis. Tinola doesn’t take quite right unless reasoned with patis.
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Got good news - there are green papayas here in beijing. darling husband just bought some this weekend at huadu market. will definitely be cooking tinola this week. haven’t found chili leaves yet though
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[...] My Version of Tinolang Manok [...]
[...] To tell you the truth, since I arrived in New Zealand I have cooked only once - tinolang manok one dinner - with the exception of occasional bacon and eggs. My friend T and her loving husband E have the same passion for home-cooking (and dining out, too) and have made delicious meals ever since. I’ve thought of writing about dishes I’ve prepared back in Beijing - oh I have lots of food pictures in my HD - but for now, T & E’s cooking has to make its debut in ISKAndals.com. Yeah for now I am reduced to being just the wannabe food photographer. Lemme start with her very simple but oh so delectable steamed mussels with Thai Sweet Chili Sauce. [...]