Red Tinolang Manok Recipe
Ringo | On 25, Jul 2017
After two years, I’m finally back in updating this blog. I admit I almost end up leaving this one until the domain name expires. However, I realized lots of things…
Firstly, is my passion in writing, food, eating, and cooking for my loved ones. I stopped cooking for dinner in 2015 after my Pisonet and online selling business went well. But, when my father told me that he misses my cooking, I came back.
Secondly, is the profitability of blogging – or, writing. I didn’t stop writing for Philippines Daily, my news blog and currently earning money out of it. I also published a three-part novel entitled “The Grothlins” via Amazon.
Now, going back. Just a week ago, I agreed in going back to cooking for dinner. The first thing that came into my mind is Tinolang Manok after seeing some ingredients in our fridge. My parents love bit acidity and reddish. So, I added tomatoes.
- 1/2 kilo chicken
- 1 small green papaya – peeled, seeds removed and chopped
- 1 cup malunggay leaves
- 4 pieces medium tomatoes – chopped
- 1 medium onion – chopped
- 1 knob ginger – chopped
- 4 cloves garlic – minced
- 4 cups water
- Salt and pepper to taste
- In a pan, put 1/4 cup water and boil.
- Put the chicken and let it dry out. It will release the oil from the chicken.
- Remove the chicken and let it simmer until only oil remains.
- Remove some and saute garlic and onion.
- Saute ginger for about 30 seconds before adding the chicken. Let the chicken seared in its oil.
- Add the tomatoes and mix. Let it sear for a couple of minutes or until the tomatoes peel.
- Add the papaya. Sear for a couple of minutes.
- Add water and let it boil.
- Add salt and pepper to taste.
- Remove from fire and add the malunggay leaves. Cover the pan.