Foot and Fire

      I mentioned in my past blog that I wanted to cook Tinola for the Jose Rizal tribute but cooked binakol instead.Much to my dismay, I learned that I have no entry on tinola nga manok in my blog when I searched for it. The irony is that my family loves tinola and it's a staple to our survival and happiness and it's an anomaly why I got no blog post about it. So, it's about time to post one. We love native chicken as it is tasty compared to 45 days chicken. I also do not saute as I avoid oils being subjected to heat but put the garlic and onions directly to the soup. You may saute if you like. Here's how we do it:   Ingredients ; 1 whole native chicken (or free range chicken), cut to serving sizes water garlic onions ginger, thumsized bellpepper green papaya lemongrass, knotted salt and pepper chili leaves  Boil the chicken in a deep casserole until tender. Once the meat is tender, add the garlic, onions, ginger, abd bellpepper. Add more water if neces...

I already told you the tale in my foot and fire blog, here . I won't tell it again here. I will just show you the freshness of the salad we had and the bounty of the catch we had through a photo gallery.  Come, see and salivate! *** *** *** Tuna roes. *** Native manok with sili leaves. *** another fish kinilaw (raw fish salad). *** Sweet and sour fish. *** Tuna salad with green mangoes. *** Grilled tuna belly with sweet basting. *** The family portrait! *** It is located here! 72 MH Del Pilar St., Koronadal City... ***