Tinolang Manok (New Version)

I have previously posted my version of tinola with atsuete which is actually optional for this specific recipe. Some of my readers actually found it weird. Well, I am not surprise because when I searched for tinola recipe online, I didn't found any recipe with atsuete at all. Atsuete isn't much for its flavoring, it works well for coloring the recipe which I personally find it look more tempting.

This new post is almost the same as my previous post, only that this version is a lot more simple and with my own video. Yes, I am trying to add more ways to easily teach you some of my recipes. I may not be able to video all my recipes but I will try my best to capture my cooking in action whenever I have enough time.

Ingredients:

•  ½ kg Chicken – cut into pieces
• 2 tablespoon garlic – chopped
• 2 tablespoon onion – chopped
• 2 tablespoon ginger – chopped
• 1 pc chilli
• 2 tablespoon fish sauce
• ½ teaspoon fine salt
• ½ teaspoon fine ground pepper
• 3 cups water
• 2 cups papaya cut into cubes
• Oil

Procedure:

1. Heat oil in a wok.
2. Sauté ginger, garlic and onion.
3. Put the chilli cut into 3.
4. Put the chicken cuts.
5. Add fish sauce. Cover and let it simmer for 15-20 minutes.
6. Pour in the dissolved atsuete.
7. Add water.
8. Season with salt and pepper. Cover and let it simmer for 10 minutes.
9. Put the papaya cubes. Cover and let the papaya be cooked.
10. Serve and enjoy!

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Tinolang Manok

I am not sure if Tinolang Manok with atsuete are authentic from Bulacan, from Bustos (our town in Bulacan) or was it just from my Mom in our kitchen. He he he... Wherever it was originated from, what I am really sure is that it is an authentic Filipino dish.

I've seen the other version of Tinola, the one with clear soup... It was almost exactly as what kind of Tinola that I am used to but without the atsuete coloring.

Anyhow, enjoy my version iof tinola...

Ingredients:

• 1 kg chicken, cut into serving portions
• 3 tbsp oil
• 2 tbsp crushed garlic
• 1/2 cup chopped onions
• 2 tbsp ginger strips
• 2 tbsp patis (fish sauce)
• 2 cups green papaya (unripe or slightly ripe), cut in cubes
• 1 tsp atsuete powder - dilute in water (optional)
• 4-5 cups water

Procedure:

1. Sautè garlic, onion and ginger in oil.
2. Add chicken and sautè for a few minutes.
3. Add patis and it let simmer until meat is half-done.
4. Pour water. Bring to boil then cover and let it simmer for another 10 minutes.
5. Add diluted atsuete powder.
6. Put the papaya cubes and continue cooking until meat is well-done and papaya cubes are tender enough.
7. Season to taste.
8. Serve hot with steamed rice. Enjoy!

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