Foot and Fire

I wanted to cook Tinola as my last entry for the National Heroes Day Cookfest but we had it last week and I was not abe to snap a photo of it as I planned to do another recipe. Anyway, I wanted Tinola for my last entry because it was mentioned in Jose Rizal's Noli Me Tangere and the neck and wing parts were given to Fr. Damaso who was insulted but the soup was especially prepared for Ibarra who just came back from abroad and not for him. (By the way, I can't help but mention that I love the neck and wing part mainly because of the foodie wisdom that says, "the nearest to the bone, the sweetest is the meat." This, Fr. Damaso has no clue).   And so, I had my favorite dish, Binakol. I checked on the web the entries on binakol and I was surprised that most entries would introduce binakol as Tinola but uses coconut water and coco meat. Okay, I was not pleasantly surprised (I'm a bit horrified, I admit) because the binakol I grew to love while I was in Ilo...

Half of native chicken Ginger 2L Young Coconut water (buko juice) 2 large potatoes, cubed Young coconut meat (buko) Salt and pepper Boil native chicken till tender and water is reduced. Add the coco water and ginger and bring to boil. Add potatoes and pepper. Continue to boil until potatoes are tender. Add salt and pepper. Serve with rice.