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...

Are you eating the squash leaves and tops too??? It's actually crunchy and has smooth texture. *** Recently, we added the squash leaves to boiled mongo with sliced squash and green papaya. It turned out yummy too... *** A slice of squash *** Green papaya. *** Bring Mongo to boil. Smash the seeds. Add water if desired. Saute garlic, onions and tomatoes. Add the boiled mongo.  Let boil and add squash and papaya. Let cook and season to taste. Add the leaves, cover for a minute and remove from fire. Serve hot.