Chicken tinola and liver sauce
Tinolang manok or chicken soup with green papaya and chili leaves was a huge favorite with my family when my brother and I were growing up. My father taught me how to make a special dipping sauce to make the tinola experience even more satisfying — a mixture of mashed chicken liver with patis (fish sauce). I taught my own kids to eat tinola with chayote rather than green papaya, and I never had the opportunity to introduce them to green papaya and the mashed liver and patis dipping sauce until a few nights ago.
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Pinatisang manok 2 (chicken soup with fish sauce)
Now, how does the broth acquire that golden color? Two things. One is the patis. But unless you drown your broth with patis which will make your soup dish inedible, the broth wll still look a little pale even after adding patis. So, what’s the secret? The secret is unpeeled onions. Not only are whole onions great for flavoring your broth; the golden color of the skin of white onions will help the broth to acquire a deep golden color.
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Chicken, gizzards and upo (bottle gourd) soup
Together with the baked scallops, this chicken, gizzards and upo (bottle gourd) soup were the last things I cooked before I finally acknowledged that I was sick and had to stay in bed. I started feeling strange on Saturday but not bad enough to change my usual routine. Despite the chills on Saturday evening (I thought the aircon’s temperature was just too cold), I managed to cook lunch on Sunday. Then, on Sunday evening, I knew I was really sick and dinner consisted mostly of leftovers and make-your-own sandwiches.
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Pineapple chicken
This isn’t my recipe. I don’t even know where the recipe came from exactly. This was a school project of my daughter. The recipe was given to them in school and the project was to create meals and sell them in school as part of an entrepreneur skills training. According to my daughter, she was not required to buy the ingredients herself (her dad went to the supermarket) and neither was she expected to do the cooking (which I did). Her role was to sell the packed lunches. And she sold all.
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Pininyahang manok (pineapple chicken)
A few weeks ago, I received an e-mail from a reader wondering where my recipe for pininyahang manok (pineapple chicken) had gone. I was a bit flustered at first because I didn’t recall removing that entry. Then, I remembered I must have when I was reconstructing this blog last December. There were some very old entries that I did not repost intending to do so at a later time. See, I wanted new photos to go with them…
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Paksiw na lechon manok
Last night’s dinner. Forty five minutes to cook, including preparation time.
It isn’t even real lechon manok. It’s chicken browned in its own fat then allowed to cook in a mixture of vinegar, soy sauce, pepper and sugar.
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Baked chicken a la sinigang
I followed Mrs. P’s suggestion and marinated some chicken pieces in sinigang mix and some iodized salt. Then I baked the chicken until golden and served them with my textbook atsara (recipe to follow) and home-cooked fries. Darn, it was great dinner!
So, what exactly is sinigang mix made of that makes it a great seasoning [...]
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Chicken, tomatoes and pineapple stew
A dish similar to this one was my friend Melissa’s contribution to our last every-Saturday-dinner with our close-knit circle of whacky friends (I brought my potato, beef and peanut pot). I asked her for the recipe and she recited the ingredients and procedure between mouthfuls of guinataang kuhol and inihaw ng liempo. In her recipe, [...]
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