Tinolang Manok

Ingredients:

• 1 kilo Chicken drumstick choice cuts
• 1 small young papaya, cut into small pieces.
• 2 tablespoons ginger, crushed and sliced into strips
• 1/2 cup Chili leaves
• 1 liter of water
• 3 siling haba ( chili )
• 1-2 stalk lemongrass
• 5 garlic cloves, minced
• 5 pieces of tomatoes small sized, sliced ( optional )
• 1 red onion, diced
• 4 tablespoons oil
• 2 tablespoons patis (fish sauce)

Cooking Methods:

• In a large pan, heat oil and saute’ garlic, onion, tomatoes, chicken and ginger.
• When the tomatoes are cooked add water and lemongrass.
• Bring to a boil and simmer for about 20 minutes or until chicken is almost done.
• Season with patis or salt.
• Add papaya and Siling Haba ( chili ) and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.
• Add Chilli leaves then turn off the heat.
• Serve steaming hot with plain rice.

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Bicol Express Recipe

Bicolanos are famous for their Bicol Express a hot and pungent dish cooked in coconut milk, pork and with more of birds eye chili that makes it very hot.

The original Bicol Express Recipe is a stew made from long chilies also known as birds eye chili (siling mahaba in Tagalog – green ), coconut milk, onion, pork,shrimp paste or stockfish and garlic. It is evolved from Gulay na may lada, another Bicolano dish which is nowadays given as one of the many variants of Bicol Express.

Ingredients:

• 1/4 kilo pork, thinly sliced
• 3 cups birds eye chili or jalapeno peppers
• 1 onion, minced
• 1 head of garlic, minced
• 1 cup coconut milk
• 1 cup coconut cream
• 2 tablespoons of cooking oil
• Salt to taste

Cooking Methods:

• In a bowl of water with salt, soak chili peppers for 30 minutes then rinse and strain.
• In a cooking pan, heat cooking oil and brown sliced pork for a few minutes.
• In another pan, saute minced garlic and onion.
• Add to the saute the browned pork.
• Then add the coconut milk, bring to a boil and simmer for 10 minutes.
• Add the chili peppers and cook until dish gets a little dry.
• Add the coconut cream and simmer until the sauce thickens.
• Salt to taste.

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